Practical cookery. Level 2 : diploma in professional cookery / John Campbell [and three others].

Format:

Book

Author/Creator:

Campbell, John, 1969- author.

Language:

English

Subjects (All):

Cooking--Examinations, questions, etc.

Cooking.

Physical Description:

1 online resource (611 p.)

Place of Publication:

London : Hodder Education, an Hachette UK Company, 2010.

Language Note:

English

Summary:

Practical Cookery Level 2 Diploma is a bespoke version of the best-seller Practical Cookery, tailor-made to support the exact requirements of the Level 2 Diploma in Professional Cookery (VRQ). The pedigree and reliability of Practical Cookery has been retained, and brand new elements added to ensure students have everything they need for success in the Level 2 Diploma in Professional Cookery. Key features include:. - Recipe chapters uniquely designed to provide a clear scheme of course delivery. - Recipes have been chosen and ordered with a clear logic that is related to the specification requ

Contents:

Cover; Book Title; Contents; Preface; Introduction; Reasons to come to Booker; Acknowledgements; Chapter 1 Unit 201 Investigate the catering and hospitality industry; Chapter 2 Unit 202 Food safety; Chapter 3 Unit 203 Health and safety in catering and hospitality; Chapter 4 Unit 204 Healthier foods and special diets; Chapter 5 Unit 205 Kitchen operations, costs and menu planning; Chapter 6 Unit 206 Applying workplace skills; Chapter 7 Methods of cookery; Chapter 8 Prepare and cook cold food; Chapter 9 Unit 207 Prepare and cook stocks, soups and sauces

Chapter 10 Unit 208 Prepare and cook fruit and vegetablesChapter 11 Unit 209 Prepare and cook meat and offal; Chapter 12 Unit 210 Prepare and cook poultry; Chapter 13 Unit 211 Prepare and cook fish and shellfish; Chapter 14 Unit 212 Prepare and cook rice, pasta, grains and egg dishes; Chapter 15 Unit 213 Prepare and cook desserts and puddings; Chapter 16 Unit 214 Prepare and cook bakery products; Glossary; Index

Notes:

Description based upon print version of record.

Description based on print version record.

ISBN:

1-4441-2806-X

OCLC:

699475069