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Professional chef: Level 2 S/NVQ

By: Carey, Patrick Hunter, Gary Tinton, Terry Walpole, Stephen

1844805050 / 9781844805051
Out of print
United States
28 cm xxiii, 614 p. : col. ill.
Tertiary Education (US: College)  Learn More

Professional Chef: Level 2 is the ultimate guide for aspiring chefs looking to excel in their studies and progress towards a rewarding and stimulating career.

Providing complete coverage of the NVQ level 2 food preparation and cookery qualification, it clearly explains the skills, techniques and underpinning theory you need to succeed in the kitchen and to compete for the some of the finest jobs in the catering industry. Combining theory and practice in one easy-to-use book, Professional Chef: Level 2 gives a thorough introduction to each core food group (stocks, soups, meat, fish, vegetables, pastries, hot and cold desserts... ). For each food group, there are straightforward guidelines to help you identify the quality points for ingredients, including how to spot freshness, develop an awareness for seasonality and make good decisions when purchasing.

Full of food, flair and flavor this essential textbook contains an extensive range of modern and traditional recipes, which all reflect industry best-practice.

Each recipe is broken down into a clear, easy-to-follow method of work, which guides you from preparing the raw ingredients, through all the individual stages in the cooking process, to the final presentation.

Every recipe is illustrated with lavish photography of the finished dish, giving a clear point of reference and indication of how the dish should turn out from the start.


TTVC Hotel & catering trades

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