Professional Chef: Kitchen Operations - Volume 1 (2nd Edition)

All the fresh ingredients you need for a successful career in Commercial Cookery. Now in a brand new, two-book split edition, Professional Chef (2nd Edition) is available as Kitchen Operations - Volume 1 covering core units from SIT20312 Certificate II in Kitchen Operations qualification and as Commercial Cookery - Volume 2 covering core units from SIT30813 Certificate III in Commercial Cookery qualification. Professional Chef (2nd Edition) is the ultimate guide for aspiring chefs looking to excel in their studies and make progress toward a rewarding and stimulating career. It clearly explains the skills, techniques and theory needed to excel in your studies, succeed in the kitchen and compete for some of the finest jobs in the catering industry.

Contents:

1. Work effectively with others
2. Participate in safe work practices
3. Use hygienic practices for food safety
4. Clean kitchen premises and equipment
5. Maintain the quality of perishables
6. Use food-preparation equipment
7. Produce simple dishes using basic methods
8. Use cookery skills effectively
9. Produce salads and appetisers
10. Produce stocks, sauces and soups
11. Produce vegetable, fruit, egg and farinaceous dishes
12. Preparing sandwiches
13. Participate in safe food-handling practices
14. Participate in environmentally sustainable work practices