Practical cookery for the Level 2 VRQ Diploma

Description

Cover Book title Contents Preface Introduction Acknowledgements Reasons to come to Booker Chapter 1 Investigate the catering and hospitality industry The structure of the catering and hospitality industry The UK hospitality industry Product and service Types of establishment Food provision in the leisure industry Travel Public sector catering (secondary service sector) Catering for business and industry The contract food service sector Franchising Employment in the hospitality industry Chapter 2 Food safety The importance of food safety Bacteria and contamination Personal hygiene Cross-contamination The importance of temperature Food deliveries and storage Cleaning Pests Premises Food safety management systems Chapter 3 Health and safety in catering and hospitality Working safely Bullying and harassment Injuries, accidents and disease Control of substances hazardous to health Identifying hazards and avoiding accidents Safety in the workplace Fire safety Security in catering Personal safety Chapter 4 Healthier foods and special diets Why healthy eating is important A balanced diet Carbohydrates Protein Fats Vitamins Minerals Water Healthy eating Special diets The chef’s role – good practice Chapter 5 Catering operations, costs and menu planning The organisation of the kitchen Staffing hierarchy and good working relationships Planning a kitchen Kitchen design Planning and preparing menus for catering operations Food purchasing Portion control – controlling waste and costs Cost control Chapter 6 Applying workplace skills Professional presentation Workplace skills Applying for a job Personal development plans Chapter 7 Methods of cookery Cooking methods Applying heat to food The effect of cooking on food Boiling, poaching and steaming Stewing/casseroling and braising Baking and roasting Grilling and barbecuing Shallow and deep frying Other methods of cooking Chapter 8 Prepare and cook stocks, soups and sauces Health, safety and hygiene Stocks Soups Sauces Stock, soup and sauce recipes Chapter 9 Prepare and cook fruit and vegetables Fruit Vegetables Potatoes Pulses The vegetarian diet Fruit and vegetable recipes Chapter 10 Prepare and cook meat and offal Meats Lamb and mutton Beef Veal Pork and bacon Meat and offal recipes Chapter 11 Prepare and cook poultry Poultry Turkey Duck, duckling, goose, gosling Poultry recipes Chapter 12 Prepare and cook fish and shellfish Fish Shellfish Fish and shellfish recipes Chapter 13 Prepare and cook rice, pasta, grains and egg dishes Rice Pasta Grains Eggs Rice, pasta, grain and egg recipes Chapter 14 Produce hot and cold desserts and puddings Ingredients used in the pastry kitchen Healthy eating and puddings and desserts Egg custard-based desserts Ice creams and sorbets Fruit-based recipes Dessert and pudding recipes Chapter 15 Produce paste products Techniques Paste product recipes Chapter 16 Produce biscuits, cake and sponge products Cake mixtures Biscuit mixtures Decorating and finishing for presentation Biscuit, cake and sponge product recipes Chapter 17 Produce fermented dough products Dough products Dough product recipes Appendix: Savouries, hors d’oeuvre and canapés Glossary A B C D E F G H I J L M N O P Q R S T V W Y Index A B C D E F G H I J K L M N O P Q R S T U V W Y Z