Practical Cookery for the Level 2 Professional Cookery Diploma, 3rd edition

1: Foreword
1: How to use this book
1: Acknowledgements
1: Preparing for assessment
1: Conversion tables
1: Chapter 1 Food safety
1: Chapter 2 Developing skills for employment in catering and hospitality industry
1: Chapter 3 Health and safety in catering and hospitality
1: Chapter 4 Healthier foods and special diets
1: Chapter 5 Catering operations, costs and menu planning
1: Chapter 6 Prepare and cook stocks, soups and sauces
1: Chapter 7 Prepare and cook fruit and vegetables
1: Chapter 8 Prepare and cook meat and offal
1: Chapter 9 Prepare and cook poultry
1: Chapter 10 Prepare and cook fish and shellfish
1: Chapter 11 Prepare and cook rice, pasta, grains and egg dishes
1: Chapter 12 Produce hot and cold desserts and puddings
1: Chapter 13 Produce paste products
1: Chapter 14 Produce biscuit, cake and sponge products
1: Chapter 15 Produce dough products
1: Glossary
1: Index of recipes
1: Index

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• Ensino: Assuntos Profissional
• Ensino de Tecnologia de Alimentos

professional chef level 2 diploma; ceserani; kinton; cookery book; chef training; hospitality and catering; hospitality course notes; catering course notes; cooking; hospitality book; catering book; 7100; city & guilds