Basic Cookery The Process by Stevenson Daniel R (1 items)

Thornes. Paperback. Fair. THERE ARE NO TARIFFS OR CUSTOMS DUTIES ON BOOKS. This book is written specifically for competence-based cookery courses and training programmes, such as National Vocational Qualifications and Caterbase programmes (Food Preparation and Cookery - Levels II and III; Master Chef - Level IV; City and Guilds 705, 706/1, 706/2 and 706/3). It is also designed to offer a thorough knowledge of food production for BTEC Certificate and Diploma Courses, BTEC Higher Certificate and Higher Diploma and Undergraduate Courses.;The process approach concentrates on the techniques and skills which make up methods of cookery and which are common to all dishes, whether regional or international. The intention is to highlight basic cookery skills and techniques and promote their transferability throughout difference types of cookery.;Each chapter is devoted to a method of cookery, and this is divided into culinary processes. Each process demonstrates a base method, such as shallow-poaching fish… Read more