MTU Library Catalogue

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Advanced professional chef. Level 3 diploma / Gary Hunter & Terry Tinton.

By: Hunter, Gary, 1966- [author.].
Contributor(s): Tinton, Terry [author.].
Material type: materialTypeLabelBookPublisher: Andover, Hampshire : Cengage Learning, [2013]Copyright date: ©2013Edition: 2nd edition.Description: xiv, 585 pages : illustrations, tables, photographs (colour) ; 28 cm.Content type: text | still image Media type: unmediated Carrier type: volumeISBN: 9781408064214 (paperback).Subject(s): Quantity cooking | CookingDDC classification: 641.57
Contents:
Supervisory skills in the hospitality industry -- Supervising food safety -- Practical gastronomy -- Cold larder and farinaceous -- Advanced soups, sauces and dressings -- Advanced vegetable and vegetarian dishes -- Meat -- Poultry and game -- Fish and shellfish -- Producing pastry and patisserie items -- Producing dough and fermented products -- Hot, cold and frozen desserts -- Producing cakes, sponges and petit fours.
Holdings
Item type Current library Call number Status Notes Barcode
General lending MTU Bishopstown Library Lending 641.57 (Browse shelf(Opens below)) Available CIT Module HOSP6081- Core reading. 00218740
Total holds: 0

Enhanced descriptions from Syndetics:

Advanced Professional Chef Level 3 Diploma, 2e is for chefs who want to reach the top. Written to provide complete coverage of both NVQ and VRQ Level 3 qualifications, this fully revised new edition will help learners perfect the superior skills needed to excel in today's challenging kitchens.Advanced Professional Chef is packed full of recipes covering a comprehensive selection of exciting and challenging dishes, inspired by modern, classical and international techniques.With a focus on developing professional culinary knowledge, the book provides step-by-step guidance on how to carry out specialist butchery, larder and fishmonger techniques alongside clear explanations of all the underpinning theory for assessments.

Includes index.

Supervisory skills in the hospitality industry -- Supervising food safety -- Practical gastronomy -- Cold larder and farinaceous -- Advanced soups, sauces and dressings -- Advanced vegetable and vegetarian dishes -- Meat -- Poultry and game -- Fish and shellfish -- Producing pastry and patisserie items -- Producing dough and fermented products -- Hot, cold and frozen desserts -- Producing cakes, sponges and petit fours.

MTU CORK Module HOSP 6081 - Core reading.

Table of contents provided by Syndetics

  • 1 Supervisory skills in the hospitality industry
  • 2 Principles of supervising food safety in catering
  • 3 Practical gastronomy
  • 4 Cold larder and farinaceous
  • 5 Advanced soups, sauces and dressings
  • 6 Vegetables and vegetarian dishes
  • 7 Meat dishes
  • 8 Poultry and game dishes
  • 9 Fish and shellfish
  • 10 Pastry and patisserie
  • 11 Dough and fermented products
  • 12 Hot, cold and frozen desserts
  • 13 Cakes, sponges and petit fours
  • 14 Chocolate products and decorative items
  • 15 Sugar and marzipan based products and d,cor
  • 16 Food product development and sous-vide concepts
  • 17 Healthier dishes