Practical Professional Cookery
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Practical Cookery For The Level 2 Professional Cookery Diploma 3rd Edition
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Author : David Foskett
language : en
Publisher: Hachette UK
Release Date : 2015-05-29
Practical Cookery For The Level 2 Professional Cookery Diploma 3rd Edition written by David Foskett and has been published by Hachette UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-05-29 with Study Aids categories.
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
Practical Professional Cookery
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Author : Harry Louis Cracknell
language : en
Publisher:
Release Date : 1982-01
Practical Professional Cookery written by Harry Louis Cracknell and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1982-01 with Cooking categories.
Practical Professional Cookery
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Author : Harry Louis Cracknell
language : en
Publisher: Cengage Learning EMEA
Release Date : 1999
Practical Professional Cookery written by Harry Louis Cracknell and has been published by Cengage Learning EMEA this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999 with Quantity cooking categories.
Practical Professional Cookery is recognised throughout the English-speaking world as the established source of recipes for both students and professionals. Practical Professional Cookery covers the full range of work from the most basic dishes to those requiring advanced techniques. Each recipe is presented in a stepped, easy-to-follow format. This revised third edition has been updated with the inclusion of more international, particularly Australian, food and terminology.
Practical Professional Cookery
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Author : Harry Louis Cracknell
language : en
Publisher: Thomson Learning
Release Date : 1999
Practical Professional Cookery written by Harry Louis Cracknell and has been published by Thomson Learning this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999 with Cookery categories.
"Practical Professional Cookery is recognised throughout the English-speaking world as the established source of recipes for both students and professionals. Practical Professional Cookery covers the full range of work from the most basic dishes to those requiring advanced techniques. Each recipe is presented in a stepped, easy-to-follow format. This revised third edition has been updated with the inclusion of more international, particularly Australian, food and terminology."--Cover.
Practical Professional Cookery
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Author : Harry Louis Cracknell
language : en
Publisher: Halsted Press
Release Date : 1994-04-01
Practical Professional Cookery written by Harry Louis Cracknell and has been published by Halsted Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1994-04-01 with Cooking categories.
Considered the established source of recipes for students and professionals. Each recipe, from the most basic dishes to those requiring advanced techniques, is presented in an easy-to-follow format. This edition contains over 2,000 recipes and new chapters on shellfish and potato dishes. Features expanded coverage of ice creams as well as vegetables and sweet dishes. Includes pertinent information on the cost of materials, sensible eating, hygienic practices and good nutrition.
Practical Professional Cookery
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Author : H. L. Cracknell
language : en
Publisher: Palgrave Macmillan
Release Date : 1972-10-01
Practical Professional Cookery written by H. L. Cracknell and has been published by Palgrave Macmillan this book supported file pdf, txt, epub, kindle and other format this book has been release on 1972-10-01 with Technology & Engineering categories.
Practical Cookery For The Level 3 Advanced Technical Diploma In Professional Cookery
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Author : David Foskett
language : en
Publisher: Hachette UK
Release Date : 2017-06-26
Practical Cookery For The Level 3 Advanced Technical Diploma In Professional Cookery written by David Foskett and has been published by Hachette UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-06-26 with Cooking categories.
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 3 Advanced Technical Diploma in Professional Cookery to make perfecting culinary techniques, meeting the qualification requirements and preparing for assessments easier than ever before. This edition is published in partnership with City & Guilds, further enhancing the book's reputation as the gold standard in the Hospitality and Catering industry. - 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
Practical Cookery 13th Edition For Level 2 Nvqs And Apprenticeships
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Author : David Foskett
language : en
Publisher: Hachette UK
Release Date : 2015-08-21
Practical Cookery 13th Edition For Level 2 Nvqs And Apprenticeships written by David Foskett and has been published by Hachette UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-08-21 with Study Aids categories.
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
Practical Cookery For The Level 2 Technical Certificate In Professional Cookery
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Author : David Foskett
language : en
Publisher: Hachette UK
Release Date : 2017-07-17
Practical Cookery For The Level 2 Technical Certificate In Professional Cookery written by David Foskett and has been published by Hachette UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-07-17 with Study Aids categories.
Tailored to the new Level 2 Technical Certificate in Professional Cookery qualification, and covering every aspect of study and assessment, this textbook will ensure your students develop a sound understanding of the core knowledge and skills demanded by the new specification. - Prepares students for both the practical synoptic assignment and the external written exam with practice questions and highly illustrated step-by-step breakdowns of key techniques - Includes classic dishes as well as the latest methods used in real Michelin-starred kitchens - Fully up-to-date information on health and safety practice and nutritional data - Includes professional tips on preparation and presentation Includes creative ways to vary dishes, including cheaper alternatives to more expensive ingredients
Practical Cookery 14th Edition
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Author : David Foskett
language : en
Publisher: Hachette UK
Release Date : 2019-07-08
Practical Cookery 14th Edition written by David Foskett and has been published by Hachette UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-07-08 with Study Aids categories.
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.