Neil Rippington (Colchester Institute)

Professional Chef Level 1 Diploma

• Broschiertes Buch

Produktbeschreibung

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'. This title boasts updated images and recipes, expanded information on careers and the catering industry, extended glossary.

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Produktdetails

• Verlag: Cengage Learning EMEA / Cengage Learning Vocational
• 2nd ed.
• Seitenzahl: 256
• Erscheinungstermin: 20. Mai 2011
• Englisch
• Abmessung: 216mm x 276mm x 10mm
• Gewicht: 658g
• ISBN-13: 9781408039083
• ISBN-10: 1408039087
• Artikelnr.: 33149774

Autorenporträt

Neil Rippington has worked in hospitality education for 12 years as a Chef Lecturer, Quality Manager and Curriculum Manager. He is currently Head of the Centre for Hospitality and Food Studies at the Colchester Institute (CoVE) of which Gary Rhodes is the Patron.

Inhaltsangabe

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