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The Complete Cookery Manual

NVQ Levels 1, 2 and 3

Anthony O'Reilly (Autor)

Buch | Softcover

608 Seiten

1993
Longman (Verlag)
978-0-273-03387-5 (ISBN)

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Aims to provide the catering student with everything he or she needs to know. It covers the theory and practice of food preparation for NVQ levels 1-3 and provides a range of European, ethnic and vegetarian recipes plus a section on "what to do if things go wrong". An ELBS edition is available.

This book has been written to provide the catering student with everything he or she needs to know in one book. It is also up-to-date in its coverage of the theory and practice of food preparation for NVQ levels 1, 2 and 3. Furthermore, it provides a range of European, ethnic and vegeterian recipes, and includes a section on "what to do if things go wrong". It is aimed at students preparing for careers in the catering industry and taking City & Guilds BTEC schemes ranging across NVQ levels 1-3.

Health and safety; personnel and general hygiene; culinary terms and phrases; the principles of boiling; the principles of poaching; the principles of stewing; the principles of braising; the principles of roasting and pot-roasting; the principles of shallow-frying; the principles of deep-frying; the principles of grilling; the principles of baking; the principles of microwave cookery; the principles of vegetarian cookery; the principles of eastern cookery; the principles of cold preparations; the principles of cook-chill/frozen and sous vide; the principles of African/Caribbean cookery.

Erscheint lt. Verlag	29.4.1993
Zusatzinfo	120ill.
Verlagsort	Harlow
Sprache	englisch
Maße	189 x 246 mm
Gewicht	1221 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher
Themenwelt	Weitere Fachgebiete ► Handwerk
ISBN-10	0-273-03387-5 / 0273033875
ISBN-13	978-0-273-03387-5 / 9780273033875
Zustand	Neuware