Endorsed by City and Guilds, this book provides coverage of the 2005 Standards for NVQ Level 2 Professional Cookery. It combines aspects of a step-by-step recipe book with those of a qualification-based textbook.Blanching is the process in which raw food is immersed in boiling water for a short time, then removed and refreshed in iced water or under cold running ... Fish, vegetables, eggs and some offal are examples of food suitable for poaching . ... Video presentation Poach a salmon fillet teaches you how to do this like an expert.
|Title||:||Level 2 Certificate in Professional Cookery|
|Publisher||:||Heinemann - 2007-05|