Practical cookery : NVQs and apprenticeships. Level 2

✍ Scribed by David Foskett, Neil Rippington, Patricia Paskins, Steve Thorpe

• Publisher: Hodder Education
• Year: 2015
• Tongue: English
• Leaves: 649
• Edition: 13
• Category: Library

✦ Table of Contents

Cover
Book title
Contents
How to use this book
Foreword by Heston Blumenthal
Preparing for assessment
Acknowledgements
Conversion tables
1 Maintain a safe, hygienic and secure working environment
Personal health and hygiene
A hygienic, safe and secure workplace
2 Work effectively as part of a hospitality team
Planning and organising your work
Working effectively with team members
Developing your skills
3 Maintain food safety
What is food safety and why does it matter?
Keeping yourself clean and hygienic
Keeping work areas clean and hygienic
Storing food safely
Preparing, cooking and holding food safely
Food safety management systems
What the law says
4 Maintain, handle and clean knives
Knives and related equipment
Using knives
Sharpening knives
Cleaning knives
Food safety and knives
5 Stocks, soups and sauces
Stocks
Soups
Sauces
6 Eggs
The structure of eggs
Types of eggs
Purchasing and quality points
Preparing and cooking eggs
Storing eggs
7 Rice, pulses and grains
Rice
Pulses
Grains
8 Pasta and noodles
Pasta
Noodles
9 Fish and shellfish
Fish
Shellfish
10 Meat and offal
Meat
Lamb and mutton
Beef
Veal
Pork
Bacon
Offal and other edible parts of the carcass
Other meat preparations
11 Poultry and game
Poultry
Chicken
Turkey
Ducks and geese
Game
12 Vegetables and vegetable protein
Vegetables
Vegetable protein
13 Bread and dough products
Ingredients
Dough
Bread
Finishing and presentation
Allergies
14 Basic pastry products
Ingredients for pastry work
Storage and food safety
Preparation and cooking techniques in pastry work
Finishing and presentation
15 Cakes, sponges, biscuits and scones
Cakes
Batters and whisked sponges
Biscuits
Convenience cake, biscuit and sponge mixes
Decorating and finishing for presentation
Storing cakes, sponges, biscuits and scones
16 Cold and hot desserts
Ingredients commonly used in desserts
Egg custard-based desserts
Ice creams and sorbets
Fruit-based and other desserts
Finishing and presentation
Healthy eating and desserts
17 Healthy eating and special diets
Healthy eating and producing healthier dishes
Special diets
Food allergies and intolerances
18 Cold presentation
Cold presentation
Food products for cold presentation
Dynamic Learning
Glossary
A
B
C
D
E
F
G
H
I
J
M
N
O
P
Q
R
S
T
V
W
Y
Index
A
B
C
D
E
F
G
H
I
K
L
M
N
O
P
Q
R
S
T
V