Practical Cookery for the Level 3 NVQ and VRQ Diploma 6th Edition by David Foskett, Neil Rippington, Patricia Paskins, Steve Thorpe ISBN 1471806715 9781471806711 by David Foskett, Neil Rippington, Patricia Paskins, Steve Thorpe 9781471806698, 9781471806704, 1471806693, 1471806707 instant download after payment.

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Product details:

ISBN 10: 1471806715

ISBN 13: 9781471806711 

Author: David Foskett, Neil Rippington, Patricia Paskins, Steve Thorpe

Become an expert chef with this textbook which covers all the advanced preparation, cooking and finishing techniques you need to succeed in the professional kitchen.

Part of the bestselling Practical Cookery series and matched to the NVQ and VRQ Diplomas, this new edition has been fully updated to include recipes that incorporate modern culinary trends and up-to-date techniques. It contains all of the underpinning knowledge you need for whichever Level 3 course you are completing. In addition, catering colleges from across the UK have contributed regional recipes which will be of interest to Level 3 and master chefs alike.

- Put your knowledge into practice with 400 specially selected, easy-to-follow recipes complete with colourful photographs
- Master important skills with dozens of step-by-step sequences which guide you through advanced techniques
- Get hints, information and valuable advice on working in a professional kitchen from real chefs
- Test yourself with questions at the end of each chapter and refine your reflection technique with special sections on identifying results and conducting independent research
- Access industry-standard videos on your smartphone, tablet or computer with QR codes embedded in the text

Table of contents:

1. Mapping to your course

2. About the authors

3. Foreword by Heston Blumenthal

4. Using the QR codes

5. Supervising health and safety

6. The supervisor as a leader

7. Food safety legislation

8. What is gastronomy?

9. The supply and use of commodities

10. Complex cold products, canapés and cocktail products

11. Pasta composition

12. Advanced soups, sauces and dressings

13. Advanced vegetable and vegetarian dishes

14. Advanced meat dishes

15. Advanced poultry and game dishes

16. Advanced fish and shellfish dishes

17. Food allergies and intolerance

18. The main ingredients of fermented goods

19. Petits fours

20. Pastry products

21. Hot, cold and frozen desserts

22. Biscuit, cake and sponge products

23. Decorative items

24. Essential considerations in menu planning

25. Cooking for health

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Tags: David Foskett, Neil Rippington, Patricia Paskins, Steve Thorpe, Practical Cookery, Level 3, NVQ, VRQ, Diploma