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 bookUnpassed: a thin soup such as a broth which is served along with all the ingredients used. ... broth (broth added to another broth) with a meat, rather than bone base; consommAc is painstakingly strained to make it clear ac dashi a the Japaneseanbsp;...
|Title||:||Practical Cookery for the Level 2 Professional Cookery Diploma, 3rd edition|
|Author||:||David Foskett, Neil Rippington, Patricia Paskins, Steve Thorpe|
|Publisher||:||Hachette UK - 2015-05-29|