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The Professional Chef Level 2
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Book Synopsis The Professional Chef, Level 2 by : Gary Hunter
Download or read book The Professional Chef, Level 2 written by Gary Hunter and published by Cengage Learning EMEA. This book was released on 2007 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Working environment - Teamwork - Food safety - Cold starters - Stocks and sauces - Soups - Rice - Pasta - Eggs - Fish and shellfish - Poultry - Game - Meat - Offal - Vegetables - Pulses - Vegetable protein - Grains - Breads and doughs Pastes, tarts and pies - Desserts - Cakes, biscuits and sponges - Healthy foods - Cook chill and freezing food - Kitchen documentation.
Download or read book Professional Chef written by Jason Ford and published by Cengage Learning. This book was released on 2009-09-15 with total page 603 pages. Available in PDF, EPUB and Kindle. Book excerpt: All the fresh ingredients you need for a successful career in Commercial Cookery. Combining theory and practice in one easy-to-use book, Professional Chef covers the 25 core competencies in the new SIT07 Training Package. Professional Chef is the ultimate guide for aspiring chefs looking to excel in their studies and progress towards a rewarding and stimulating career. It clearly explains the skills, techniques and theory you need to excel in your studies, succeed in the kitchen and compete for some of the finest jobs in the catering industry.
Book Synopsis Professional Patisserie by : Chris Barker
Download or read book Professional Patisserie written by Chris Barker and published by . This book was released on 2013 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written by leading chef lecturers who have been pastry chefs at the Ritz and Claridge's, 'Professional Patisserie' covers everything needed to help develop industry-standard skills and knowledge whether starting at Level 2, working towards Level 3, or looking to advance current skills further. Master essential skills with step-by-step photo sequences and 400 colour photographs that illustrate hundreds of different skills, products, and processes, from petit fours to chocolate and decorative pieces.
Book Synopsis The Professional Chef by : Culinary Institute of America (CIA) Staff
Download or read book The Professional Chef written by Culinary Institute of America (CIA) Staff and published by . This book was released on 2011-10-13 with total page 394 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Professional Chef Level 1 Diploma by : Neil Rippington
Download or read book Professional Chef Level 1 Diploma written by Neil Rippington and published by Cengage Learning. This book was released on 2011 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Professional Chef Level 1 Diploma, 2nd edition follows on from the extremely well received 1st edition and ensures learners have the foundation of theoretical and practical knowledge they need to start a successful career. This edition provides clear mapping to Level 1 VRQ units on the revised QCF while maintaining a clear, easy to follow style and the popular pedagogical features such as 'Chefs Tips', Health & Safety and 'Quality Points'. Building on the previous edition, this textbook boasts updated images and recipes, expanded information on careers and the catering industry, extended glossary and much more! For the complete blended learning solution this book can be used alongside Professional Chef Online which is designed to support students and tutors and make theory interactive and engaging. This solution offers a host of resources including quizzes, online games, a searchable eBook, bonus recipes, an interactive food map of the British Isles, and over 140 video master chef classes!
Book Synopsis Practical Cookery 14th Edition by : David Foskett
Download or read book Practical Cookery 14th Edition written by David Foskett and published by Hodder Education. This book was released on 2019-07-08 with total page 1602 pages. Available in PDF, EPUB and Kindle. Book excerpt: Trust Practical Cookery: the classic recipe and reference book used to train professional chefs for over 50 years. This 14th edition of Practical Cookery is the must-have resource for every aspiring chef. It will help develop the culinary knowledge, understanding, skills and behaviours in the new Commis Chef (Level 2) apprenticeship standards and prepare apprentices and work-based learners for end-point assessment. It also supports those on NVQ programmes in Professional Cookery or Food Production and Cooking. · Covers the latest preparation, cooking and finishing techniques, as well as the classics every chef should master with over 500 reliable recipes and 1,000 photographs. · Provides clear illustration of how dishes should look with close-up finished shots for every recipe, and clear step-by-step sequences to master techniques. · Ensures learners are fully up to date, with new content on the latest technology within the hospitality sector, up-to-date safe and hygienic working requirements, and new content on costing and yield control. · Helps assess knowledge and understanding with a new 'Know it' feature that will support preparation for professional discussions or knowledge tests. · Allows students to showcase the practical skills required for assessment with new 'Show it' activities. · Encourages apprentices to think about how they have demonstrated professional behaviours with new reflective 'Live it' activities.
Book Synopsis The 4-hour Chef by : Timothy Ferriss
Download or read book The 4-hour Chef written by Timothy Ferriss and published by Houghton Mifflin Harcourt. This book was released on 2012 with total page 677 pages. Available in PDF, EPUB and Kindle. Book excerpt: Building upon Timothy Ferriss's internationally successful "4-hour" franchise, The 4-Hour Chef transforms the way we cook, eat, and learn. Featuring recipes and cooking tricks from world-renowned chefs, and interspersed with the radically counterintuitive advice Ferriss's fans have come to expect, The 4-Hour Chef is a practical but unusual guide to mastering food and cooking, whether you are a seasoned pro or a blank-slate novice.
Book Synopsis The Culinary Professional by : John Draz
Download or read book The Culinary Professional written by John Draz and published by Goodheart-Wilcox Publisher. This book was released on 2013-07-15 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The authors provide students with a comprehensive explanation of culinary techniques, identification of the vast array of equipment and foods used in a professional kitchen, and an introduction to the knowledge and skills needed to manage a foodservice operation.
Book Synopsis Fundamentals of Turbomachinery by : William W. Peng
Download or read book Fundamentals of Turbomachinery written by William W. Peng and published by John Wiley & Sons. This book was released on 2007-12-21 with total page 386 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive introduction to turbomachines and their applications With up-to-date coverage of all types of turbomachinery for students and practitioners, Fundamentals of Turbomachinery covers machines from gas, steam, wind, and hydraulic turbines to simple pumps, fans, blowers, and compressors used throughout industry. After reviewing the history of turbomachinery and the fluid mechanical principles involved in their design and operation, the book focuses on the application and selection of machines for various uses, teaching basic theory as well as how to select the right machine for a specific use. With a practical emphasis on engineering applications of turbomachines, this book discusses the full range of both turbines and pumping devices. For each type, the author explains: * Basic principles * Preliminary design procedure * Ideal performance characteristics * Actual performance curves published by the manufacturers * Application and appropriate selection of the machine Throughout, worked sample problems illustrate the principles discussed and end-of-chapter problems, employing both SI and the English system of units, provide practice to help solidify the reader's grasp of the material.
Book Synopsis Practical Cookery, 13th Edition for Level 2 NVQs and Apprenticeships by : David Foskett
Download or read book Practical Cookery, 13th Edition for Level 2 NVQs and Apprenticeships written by David Foskett and published by Hodder Education. This book was released on 2015-08-21 with total page 1532 pages. Available in PDF, EPUB and Kindle. Book excerpt: Trust the classic recipe book and reference for apprentices and work-based learners which the best professional chefs have relied on for over 50 years to match the qualification and prepare them for assessment. Over 600 reliable recipes and 1,000 photographs cover the latest preparation, cooking and finishing techniques as well as the classics every chef should master. Fully updated, this book for Level 2 NVQ Diploma in Professional Cookery or Food Production and Cooking students also covers all of the essential underpinning knowledge for NVQs and the Hospitality and Catering Principles Technical Certificate for apprentices. - See how dishes should look with close-up finished dish shots for every recipe, and follow the clear step-by-step sequences to master techniques - Get guidance on how to meet the evidence requirements, including advice on how to prepare for observations and professional discussions, with the new assessment section - Test your understanding and prepare for professional discussions and knowledge tests with questions at the end of each unit - Access professional demonstration videos with links throughout the book
Author :The Culinary Institute of America (CIA) Publisher :John Wiley & Sons ISBN 13 :0470587806 Total Pages :730 pages Book Rating :4.4/5 (75 download)
Book Synopsis Garde Manger by : The Culinary Institute of America (CIA)
Download or read book Garde Manger written by The Culinary Institute of America (CIA) and published by John Wiley & Sons. This book was released on 2012-04-16 with total page 730 pages. Available in PDF, EPUB and Kindle. Book excerpt: The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger: The Art and Craft of the Cold Kitchen has been the market's leading textbook for culinary students and a key reference for professional chefs since its original publication in 1999. This new edition improves on the last with the most up-to-date recipes, plating techniques, and flavor profiles being used in the field today. New information on topics like artisanal cheeses, contemporary styles of pickles and vinegars, and contemporary cooking methods has been added to reflect the most current industry trends. And the fourth edition includes hundreds of all-new photographs by award-winning photographer Ben Fink, as well as approximately 450 recipes, more than 100 of which are all-new to this edition. Knowledge of garde manger is an essential part of every culinary student's training, and many of the world's most celebrated chefs started in garde manger as apprentices or cooks. The art of garde manger includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering, and sautéing meats, fish, poultry, vegetables, and legumes. This comprehensive guide includes detailed information on cold sauces and soups; salads; sandwiches; cured and smoked foods; sausages; terrines, pâtes, galantines, and roulades; cheese; appetizers and hors d'oeuvre; condiments, crackers, and pickles; and buffet development and presentation.
Book Synopsis Essential Tools, Tips & Techniques for the Home Cook by : Michelle Doll
Download or read book Essential Tools, Tips & Techniques for the Home Cook written by Michelle Doll and published by Page Street Publishing. This book was released on 2018-09-25 with total page 211 pages. Available in PDF, EPUB and Kindle. Book excerpt: Learn the Secrets to Great Cooking without Going to Cooking School Reaching your full culinary potential takes more than just starting with high-quality ingredients and following a solid recipe. You also need to learn proper technique, master essential kitchen tools and know the secrets to great cooking that all chefs learn in culinary school. Chef Michelle Doll shines new light on familiar tools such as rolling pins, sheet pans, skillets, Dutch ovens, blenders, mixers, pressure cookers and more in this comprehensive, readable and entertaining guide. Her exceptional recipes demonstrate these techniques in action. Learn why a tapered French rolling pin is the best tool for rolling out dough, and then use it to make the flakiest pastry for Prime Time Fruit Galette. Follow Michelle as she delves into what she calls the stovetop–sauté pan matrix and make Better Than Take-Out Teriyaki Chicken that will have you taking your favorite Chinese restaurant off of speed dial. You’ll also learn some surprising techniques for using your kitchen tools in new ways, making tender Grape Shallot Focaccia in a cast-iron skillet, Peanut Butter Jelly Quick Bread in a blender and Slow and Easy French Onion Soup in a Dutch oven (you won’t be tied to the stovetop stirring caramelized onions every five minutes—genius!). With the perfect blend of fresh kitchen science and delicious examples of that science in action, this book is a must-read for kitchen geeks and everyday home cooks alike!
Book Synopsis Once Upon a Chef: Weeknight/Weekend by : Jennifer Segal
Download or read book Once Upon a Chef: Weeknight/Weekend written by Jennifer Segal and published by Clarkson Potter. This book was released on 2021-09-14 with total page 289 pages. Available in PDF, EPUB and Kindle. Book excerpt: NEW YORK TIMES BESTSELLER • 70 quick-fix weeknight dinners and 30 luscious weekend recipes that make every day taste extra special, no matter how much time you have to spend in the kitchen—from the beloved bestselling author of Once Upon a Chef. “Jennifer’s recipes are healthy, approachable, and creative. I literally want to make everything from this cookbook!”—Gina Homolka, author of The Skinnytaste Cookbook Jennifer Segal, author of the blog and bestselling cookbook Once Upon a Chef, is known for her foolproof, updated spins on everyday classics. Meticulously tested and crafted with an eye toward both flavor and practicality, Jenn’s recipes hone in on exactly what you feel like making. Here she devotes whole chapters to fan favorites, from Marvelous Meatballs to Chicken Winners, and Breakfast for Dinner to Family Feasts. Whether you decide on sticky-sweet Barbecued Soy and Ginger Chicken Thighs; an enlightened and healthy-ish take on Turkey, Spinach & Cheese Meatballs; Chorizo-Style Burgers; or Brownie Pudding that comes together in under thirty minutes, Jenn has you covered.
Book Synopsis Practical Cookery for the Level 2 Professional Cookery Diploma, 3rd edition by : David Foskett
Download or read book Practical Cookery for the Level 2 Professional Cookery Diploma, 3rd edition written by David Foskett and published by Hodder Education. This book was released on 2015-05-29 with total page 1336 pages. Available in PDF, EPUB and Kindle. Book excerpt: Master culinary skills and prepare for assessment with the book which professional chefs have relied on for over 50 years to match the qualification and support their training and careers. With 460 recipes covering both classic dishes and the latest methods used in real, Michelin-starred kitchens, this book is structured exactly around the units and requirements of the Level 2 Professional Cookery Diploma (VRQ) to make perfecting culinary techniques, meeting the qualification requirements and preparing for assessments easier than ever before. - Break down key techniques with 50 step-by-step photo sequences - Hone your presentation skills with photos of each recipe - Test your understanding with questions at the end of each unit - Prepare for assignments, written tests and synoptic assessments with the new assessment section - Access professional demonstration videos with links throughout the book
Book Synopsis Practical Cookery by : Victor Ceserani
Download or read book Practical Cookery written by Victor Ceserani and published by John Wiley & Sons Incorporated. This book was released on 1993-09-01 with total page 570 pages. Available in PDF, EPUB and Kindle. Book excerpt: This edition has been completely redesigned and updated taking into account the recent trends toward healthy catering and the attractive presentation of food. Lavish, full-color photographs illustrate the stages involved in the preparation of various recipes. Many dishes are depicted in their finished form to give readers an impression of correct presentation and service. This revision features nutritional data for the main recipes. Includes information about different types of foods and the processes of cookery along with hundreds of classic recipes. Many ingredients are given alternatives to comply with the principles of healthy eating.
Download or read book Work Clean written by Dan Charnas and published by Rodale. This book was released on 2016-05-03 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first organizational book inspired by the culinary world, taking mise-en-place outside the kitchen. Every day, chefs across the globe churn out enormous amounts of high-quality work with efficiency using a system called mise-en-place--a French culinary term that means “putting in place” and signifies an entire lifestyle of readiness and engagement. In Work Clean, Dan Charnas reveals how to apply mise-en-place outside the kitchen, in any kind of work. Culled from dozens of interviews with culinary professionals and executives, including world-renowned chefs like Thomas Keller and Alfred Portale, this essential guide offers a simple system to focus your actions and accomplish your work. Charnas spells out the 10 major principles of mise-en-place for chefs and non chefs alike: (1) planning is prime; (2) arranging spaces and perfecting movements; (3) cleaning as you go; (4) making first moves; (5) finishing actions; (6) slowing down to speed up; (7) call and callback; (8) open ears and eyes; (9) inspect and correct; (10) total utilization. This journey into the world of chefs and cooks shows you how each principle works in the kitchen, office, home, and virtually any other setting.
Book Synopsis Vegetables. Flexitarian Recipes and Techniques from the Ferrandi School of Culinary Arts by : Collectif
Download or read book Vegetables. Flexitarian Recipes and Techniques from the Ferrandi School of Culinary Arts written by Collectif and published by Flammarion. This book was released on 2020-11-04T00:00:00+01:00 with total page 315 pages. Available in PDF, EPUB and Kindle. Book excerpt: Discover all the essential kitchen skills for cooking with vegetables—chop shallots, peel and seed vegetables, clean mushrooms, master the brunoise dice cut, turn an artichoke—more than 45 culinary techniques are explained in over 150 step-by-step illustrated instructions. Prepare 80 simple and sophisticated flexitarian recipes— including Savory Cheesecake with Multicolored Tomatoes, Belgian Endive and Ham Soufflé, Kohlrabi Tagine with Dried Fruits, and Pont-Neuf Potatoes with Piquillo Ketchup— to brighten your meals and delight your dinner guests.
