ENGLISH

Practical cookery for the level 2 : technical certificate in professional cookery

By David Foskett; Steve Thorpe; Neil Rippington; Patricia Paskins

Book information

Year
2017
ISBN
9781510401297, 1510401296, 9781510401303, 151040130X
Language
english
Format
PDF
Filesize
18 MB (18400312 bytes)
Pages
\337
Time added
2020-06-18 02:40:47

Description

Cover Book title Coyright Contents How to use this book Acknowledgements 201 Safe working practices for the hospitality industry 1 Know the legislative requirements applicable to the hospitality industry 2 Maintain food safety 3 Maintain health and safety 202 Introduction to professional cookery 1 Understand the different characteristics of hospitality establishments and professional kitchens 2 Understand the job roles and required behaviours in a professional kitchen 3 Understand nutrition, dietary requirements and cookery methods 4 Understand stock management and sustainability considerations in professional cookery 203 Tools and equipment used in professional cookery 1 Use knives and cutting equipment throughout the food production process 2 Use tools and small equipment throughout the food production process 3 Use large equipment throughout the food production process 204 Boiling, poaching and steaming 1 Produce boiled products 2 Produce poached products 3 Produce steamed products Recipes 205 Stewing and braising 1 Produce stewed products 2 Produce braised products Recipes 206 Baking, roasting and grilling 1 Produce baked products 2 Produce roasted products 3 Produce grilled products Recipes 207 Deep frying and shallow frying 1 Produce deep fried products 2 Produce shallow fried products Recipes 208 Producing cold food products 1 Produce cold food products Recipes Assessment strategies for Professional Cookery* Glossary A B C D E F G H I K L M N O P R S T U V W Index of recipes A B C D E G G H L M N O P Q R S T V 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

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