Practical Cookery [antikvár]

Introduction to the Fifth EditionThe purpose of this book is to provide a sound foundation of Professional cookery for students taking City and Guilds of London Catering Courses 705 and 706/1, 706/2 and 706/3. Alsó the Business Technician Education Council Courses Certiíicate and Diploma, Higher Certificate and Higher Diploma Courses and the examinations of the Hotel, Catering and Institutional Management Association. We alsó think that the book will assist students of catering other than those taking these courses and examinations.Students need to know what is expected of them and to know if they have achieved those expectations. Many courses have their requirements stated in objective terms so that both students and teachers know what is expected of them. The intention of this book is to assist students to realise their objectives.Objectives may be expressed generally or specifically; generál objectives will be those indicating understanding, knowing, appreciating, awareness; specific objectives are those which can be measured, where there is somé tangible proof that the intention or objective has been realised. This may be in both the theoretical and in the practical situation, for example, it is possible to write a list of points to observe when deep frying, it is alsó possible in practice to apply those points in practical situations.The following important objectives are appropriate throughout the student's learning of the theory and practice of professional cookery. In addition each chapter is alsó preceded by relevant objectives.1To develop a professional attitűdé and appearance to the job. To acquire professional skills and to behave in a professional manner.2To understand the methods of cookery and be able to produce a variety of dishes using these methods of cookery in all kinds of establishments.3To know the principles underlying the selection of ingredients and their cost; and to be able to evaluate quality of materials and be able to compare fresh, part-prepared, commercial and convenience items.4To understand recipe balance and be able to follow recipes to produce dishes of the required standard of quality, colour, consistency, seasoning, flavour, temperature and presentation.5To know where, when and how specific foods and dishes would be served and, where appropriate, be able to use basic French culinary terms.