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Professional chef. Level 1 diploma

Author: Neil Rippington
Publisher: Andover : Cengage Learning, 2011.
Edition/Format:   Print book : English : 2nd edView all editions and formats
Summary:

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  Read more...

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Document Type: Book
All Authors / Contributors: Neil Rippington
ISBN: 9781408039083 1408039087
OCLC Number: 751723621
Notes: Previous edition: London: Thomson, 2007.
Includes index.
Description: 1 volume : color illustrations, portraits (chiefly color) ; 28 cm
Contents: Ch1:Unit 101 Introduction to the catering and Hospitality industryCh2: Unit 202 Food safety in cateringCh3: Unit 103 Health and Safety awareness for catering and hospitalityCh4: Unit 104 Introduction to healthier foods and special dietsCh5: Unit 105 Introduction to kitchen equipmentCh6: Unit 106 Introduction to personal workplace skillsCh7: Unit 107 Prepare and cook food by boiling, poaching and steamingCh8: Unit 108 Prepare and cook food by stewing and braisingCh9: Unit 109 Prepare and cook food by baking, roasting and grillingCh10: Unit 110 Prepare and cook food by deep frying and shallow fryingCh11: Unit 111 Regeneration of pre-prepared foodCh12: Unit 112 Cold food preparationAppendix 1: Areas where hazards might occurAppendix 2: Beef cuts checklistGlossaryRecipe indexIndex
Responsibility: Neil Rippington.

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Ch1:Unit 101 Introduction to the catering and Hospitality industry Ch2: Unit 202 Food safety in catering Ch3: Unit 103 Health and Safety awareness for catering and hospitality Ch4: Unit 104 Read more...

 
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