COOKERY : Intermediate (Book with DVD) (Workbook Included)

Cookery: Intermediate combines many different practical and visual skills with knowledge of specialized materials and techniques. Cookery is the art, technology and craft of preparing food for consumption with the use of heat. Cooking techniques and ingredients vary widely across the world, from grilling food over an open fire to using electric stoves, to baking in various types of ovens, reflecting unique environmental, economic, and cultural traditions and trends. This book will introduce the knowledge and skills for those studying and/or working in food service industry.

About this Book

The information in this book covers basic to core competencies that a person must achieve to clean kitchen areas, prepare hot, cold meals and desserts for guests in various food and beverage service facilities.
About the Cookery Industry Food is not just something we need to survive; it can also be one of life’s greatest pleasures if it is prepared by someone with the right training and knack for flavor. That is where culinary careers enter the picture. Culinary professionals are the men and women trained in all aspects of food preparation. There are a wide range of culinary careers and industries to choose from, each with their own educational path and requirements. Chefs are the creative minds behind today’s restaurants. They are the most skilled cooks in their kitchens, and their decisions shape the menus of their establishments. Many chefs also play a major role in managing the kitchen staff, the day’s service, the preparation of different dishes, and the inventory and supply ordering. In some cases, they also oversee other restaurant operations. Pastry chefs create desserts, breads, pastries, cookies, and other baked goods. They work in any range of restaurants, as well as pastry shops and bakeries that distribute to wide networks. They can also work in specialty shops or grocery stores with in-house bakeries. Food service managers are in charge of the daily operations of restaurants, banquet halls, cafeterias, diners, and other food establishments. They can handle any aspect of the business outside of the cooking itself, from personnel management to customer relations to budgeting and stockroom management. They are in charge of making sure the restaurant operates smoothly, the bills get paid, and that the staff is providing great service to customers. Chefs can expect to see modest job growth in coming years, but job prospects are expected to be good, as many holding those positions currently are getting older, and there are expected to be more retirements than there are new workers coming into the field. Likewise, cooks and other food preparation workers will see similar prospects for the next ten years or so. However, just as with chefs and cooks, retirements and employee turnover should create decent opportunities for those entering the industry.