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Cover of Chef - Knowledge Module, Volume 2

Chef - Knowledge Module, Volume 2

Hybrid Learning Solutions · e-book

R600 incl. VAT

Printed copy: R1200 incl. VAT.

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About this book

Volume 2 of the theory textbook for the QCTO Occupational Certificate: Chef (NQF Level 5, SAQA ID 101697) — preparation, cooking and dishes. Chapters 10 to 16 carry 57 of the knowledge component's 148 credits, the largest share of any volume: food preparation methods and techniques; food cooking methods and techniques; gastronomy, scientific principles and flavour; global cuisines and international culinary styles; cold presentation, fruit, vegetables and starches; meat, poultry, game, offal, fish and eggs; and stocks, sauces, soups, pastry, bakery and desserts. Every chapter carries worked examples, Check Your Understanding boxes and end-of-chapter review questions.

What is inside

  1. Chapter 10: Food Preparation Methods and Techniques
  2. Chapter 11: Food Cooking Methods and Techniques
  3. Chapter 12: Gastronomy, Scientific Principles and Flavour
  4. Chapter 13: Global Cuisines and International Culinary Styles
  5. Chapter 14: Cold Presentation, Fruit, Vegetables and Starches
  6. Chapter 15: Meat, Poultry, Game, Offal, Fish and Eggs
  7. Chapter 16: Stocks, Sauces, Soups, Pastry, Bakery and Desserts

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