Overview

Become an expert chef with this textbook which covers all the advanced preparation, cooking and finishing techniques you need to succeed in the professional kitchen. Part of the bestselling Practical Cookery series and matched to the NVQ and VRQ Diplomas, this new edition has been fully updated to include recipes that incorporate modern culinary trends and up-to-date techniques. It contains all of the underpinning knowledge you need for whichever Level 3 course you are completing. In addition, catering colleges from across the UK have contributed regional recipes which will be of interest to Level 3 and master chefs alike. - Put your knowledge into practice with 400 specially selected, easy-to-follow recipes complete with colourful photographs - Master important skills with dozens of step-by-step sequences which guide you through advanced techniques - Get hints, information and valuable advice on working in a professional kitchen from real chefs - Test yourself with questions at the end of each chapter and refine your reflection technique with special sections on identifying results and conducting independent research - Access industry-standard videos on your smartphone, tablet or computer with QR codes embedded in the text

Full Product Details

Author:   Professor David Foskett ,  Patricia Paskins ,  Neil Rippington ,  Steve Thorpe
Publisher:   Hodder Education
Imprint:   Hodder Education
Edition:   6th Revised edition
Dimensions:   Width: 21.40cm , Height: 2.80cm , Length: 27.60cm
Weight:   1.576kg
ISBN:  

9781471806698

ISBN 10:   1471806693
Pages:   592
Publication Date:   25 April 2014
Recommended Age:   From 16 to 19 years
Audience:   Adult education ,  Further / Higher Education
Format:   Paperback
Publisher's Status:   Active
Availability:   In Print  
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

Table of Contents

: Supervisory skills in the hospitality industry : Supervising food safety : Practical gastronomy : Cold products, canapés and cocktail products : Pasta : Soups, sauces and dressings : Vegetables and vegetarian dishes : Meat : Poultry and game : Fish and shellfish : Fermented dough and batter products : Petits fours : Paste products : Hot, cold and frozen desserts : Biscuits, cakes and sponges : Display pieces and decorative items : Food innovation : Healthier dishes

Reviews

Author Information

Professor David Foskett MBE CMA is Head of the School of Hospitality and Tourism at the University of West London. Patricia Paskins MHCIMA is Senior Hospitality Lecturer and Work-Based Learning Co-ordinator at the the University of West London's School of Hospitality and Tourism. Neil Rippington is Dean of the College of Food at University College Birmingham and principal examiner for two major awarding bodies. Steve Thorpe FIH is Head of the Hotel, Hair and Beauty School at City College, Norwich.

Tab Content 6

Author Website:  

Customer Reviews

Recent Reviews

No review item found!

Add your own review!

Countries Available

All regions