Practical Cookery 13th Edition by Neil Rippington, Patricia Paskins, Steve Thorpe ISBN 1471839591 9781471839597

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Product details:

ISBN 10: 1471839591

ISBN 13: 9781471839597 

Author: Neil Rippington, Patricia Paskins, Steve Thorpe

Trust the classic recipe book and reference for apprentices and work-based learners which the best professional chefs have relied on for over 50 years to match the qualification and prepare them for assessment.

Over 600 reliable recipes and 1,000 photographs cover the latest preparation, cooking and finishing techniques as well as the classics every chef should master. Fully updated, this book for Level 2 NVQ Diploma in Professional Cookery or Food Production and Cooking students also covers all of the essential underpinning knowledge for NVQs and the Hospitality and Catering Principles Technical Certificate for apprentices.
– See how dishes should look with close-up finished dish shots for every recipe, and follow the clear step-by-step sequences to master techniques
– Get guidance on how to meet the evidence requirements, including advice on how to prepare for observations and professional discussions, with the new assessment section
– Test your understanding and prepare for professional discussions and knowledge tests with questions at the end of each unit
– Access professional demonstration videos with links throughout the book

Table of contents:

1: Maintain a safe, hygienic and secure working environment
2: Work effectively as part of a hospitality team
3: Maintain food safety
4: Maintain, handle and clean knives
5: Stocks, soups and sauces
6: Eggs
7: Rice, pulses and grains
8: Pasta and noodles
9: Fish and shellfish
10: Meat and offal
11: Poultry and game
12: Vegetables and vegetable protein
13: Bread and dough products
14: Basic pastry products
15: Cakes, sponges, biscuits and scones
16: Cold and hot desserts
17: Healthy eating and special diets
18: Cold presentation

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Tags: Patricia Paskins, Steve Thorpe, Neil Rippington, Practical, Cookery