Professor David Foskett, Patricia Paskins, Neil Rippington

Practical Cookery for the Level 3 NVQ and VRQ Diploma, 6th edition

• Broschiertes Buch

Produktbeschreibung

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.

Produktdetails

• Verlag: Hodder Education
• 6 Revised edition
• Seitenzahl: 592
• Erscheinungstermin: 25. April 2014
• Englisch
• Abmessung: 274mm x 212mm x 30mm
• Gewicht: 1630g
• ISBN-13: 9781471806698
• ISBN-10: 1471806693
• Artikelnr.: 42387363

Autorenporträt

David Foskett is a hospitality consultant, advising on all aspects of hospitality education and training. He was formerly Head of School at the London School of Hospitality and Tourism, University of West London.

Inhaltsangabe

: 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