Practical cookery [electronic book] : for level 2 commis chef apprentices and NVQs / David Foskett, Patricia Paskins, Neil Rippington, Steve Thorpe.
By: Foskett, David [author]
.
Contributor(s): Rippington, Neil [author] | Paskins, Patricia [author] | Thorpe, Steve (Cook) [author].
Material type: 
BookPublisher: London: Hodder Education, 2019Copyright date: ©2019Edition: Fourteenth edition.Description: online resource (649 pages) : illustrations.Content type: text Media type: computer Carrier type: online resource ISBN: 9781510461710 (paperback); 151046171X (paperback); 9781510461505 (e-book).Subject(s): Cooking | Cookery | Cookery -- TerminologyAdditional physical formats: Print version: Practical cookery : for level 2 Commis Chef apprentices and NVQSDDC classification: 641.5 Online resources: Access eBook Also available in print form| Item type | Current library | Call number | Status | Notes | |
|---|---|---|---|---|---|
| eBook | MTU Online eBook | 641.5 (Browse shelf(Opens below)) | Available | MTU Cork Module HOSP6155 -recommended reading MTU Cork Module HOSP6141 -recommended reading |
Enhanced descriptions from Syndetics:
Trust Practical Cookery: the classic recipe and reference book used to train professional chefs for over 50 years.
This 14th edition of Practical Cookery is the must-have resource for every aspiring chef. It will help develop the culinary knowledge, understanding, skills and behaviours in the new Commis Chef (Level 2) apprenticeship standards and prepare apprentices and work-based learners for end-point assessment. It also supports those on NVQ programmes in Professional Cookery or Food Production and Cooking.
· Covers the latest preparation, cooking and finishing techniques, as well as the classics every chef should master with over 500 reliable recipes and 1,000 photographs.
· Provides clear illustration of how dishes should look with close-up finished shots for every recipe, and clear step-by-step sequences to master techniques.
· Ensures learners are fully up to date, with new content on the latest technology within the hospitality sector, up-to-date safe and hygienic working requirements, and new content on costing and yield control.
· Helps assess knowledge and understanding with a new 'Know it' feature that will support preparation for professional discussions or knowledge tests.
· Allows students to showcase the practical skills required for assessment with new 'Show it' activities.
· Encourages apprentices to think about how they have demonstrated professional behaviours with new reflective 'Live it' activities.
Includes bibliographical references and indexes.
Culinary knowledge skills and behaviors -- Food safety -- People -- Business -- Stocks soups and sauces -- Eggs -- Rice pulses and grains -- Pasta and noodles -- Fish and shellfish -- Meat and offal -- Poultry and game -- Vegetable and vegetable protein -- Bread and dough products -- Basic pastry products -- Cakes sponges biscuits and scones -- Cold and hot desserts.
MTU Cork Module HOSP6155 - Recommended reading
MTU Cork Module HOSP6141 - Recommended reading
Also available in print form
Electronic reproduction.: ProQuest LibCentral. Mode of access: World Wide Web.
Author notes provided by Syndetics
David Foskett (Author)David Foskett is a hospitality consultant, advising on all aspects of hospitality education and training. He was formerly Head of School at the London School of Hospitality and Tourism, University of West London.
Patricia Paskins (Author)
Patricia Paskins is a hospitality consultant, advising on hospitality education and training, with a focus on work-based hospitality training. She was formerly Work-Based Learning Coordinator at the London School of Hospitality and Tourism, University of West London.
Neil Rippington (Author)
Neil Rippington is Dean of the College of Food at University College Birmingham.
Steve Thorpe (Author)
Steve Thorpe is an experienced hospitality professional. He was formerly Head of the Hotel, Hair and Beauty School at City College Norwich.