Professional Chef: Level 3 is for chefs who want to reach the top. Written to provide complete coverage of the NVQ level 3 and the Advanced Diploma in Food Preparation and cookery, there is detailed advice on how to develop the superior skills you need to excel in the kitchen. With a focus on developing professional culinary knowledge, there is step-by-step guidance on how to carry out specialist butchery, larder and fishmonger techniques. Care has been taken to ensure that the most up-to-date practices from industry have been incorporated; where different techniques exist within the trade, the benefits and relevant situations for using each have been fully explained, to ensure you develop a full and comprehensive repertoire of skills. With clear explanations of all the underpinning theory and packed-full with recipes, Professional Chef: Level 3 will inspire you go on and create mouthwatering dishes, influenced by modern, traditional and international cuisine.RECIPE. INGREDIENTS U PORTIONS Scallops (cleaned with roe removed) 1 2 Sea salt and freshly milled black To ... milled black pepper Cappuccino sauce Diced raw celeriac 1 0Og Shallots 50g Unsalted butter 120g Cleaned beards ... 75ml Dry vermouth 75ml Garlic 5g Whipped cream 100ml Butter (for frothing the sauce) 40g Cold full fat milk 50ml. Method. of. work. 1 For the scallop mousse, blend the scallop meat to a paste, add the egg yolks and then blend again while slowlyanbsp;...
|Author||:||Gary Hunter, Terry Tinton, Patrick Carey|
|Publisher||:||Cengage Learning EMEA - 2008|