Practical cookery : for the level 3 advanced technical diploma in professional cookery

Description

Cover Book title Copyright Contents 301 Legal and social responsibilities in the professional kitchen Understand the importance of keeping food safe 1.1 Legal requirements for food safety 1.2 How individuals can take personal responsibility for food safety 1.3 Importance of being clean and hygienic 1.4 Importance of keeping work areas clean and hygienic Understand how to maintain a healthy and safe professional kitchen 2.1 Importance of health and safety in the professional kitchen 2.2 Controlling hazards in the professional kitchen Understand how to design special and balanced menus 3.1 Understand the principles of balanced diets 3.2 Understand how to design dishes for special diets and balanced menus 302 Financial control in the professional kitchen Calculate dish costs and selling price 1.1 Dish costing 1.2 Selling prices 1.3 Net prices Monitor the financial performance of a professional kitchen 2.1 Calculating wastage 2.2 Yield management and portion control 2.3 Sales analysis and menu planning 2.4 Management of kitchen resources Understand financial management within professional kitchens 3.1 Purchasing considerations 3.2 Purchasing cycle 3.3 Income statements 3.4 Balance sheets 303 Stocks, soups and sauces Prepare stocks 1.1 Types of stock 1.2 Quality points 1.3 Preparing stock 1.4 Storage of stock Produce stocks 2.1 Producing stock 2.2 Commodities to enhance stocks 2.3 Storage of stock 2.4 Evaluation Prepare soups 1.1 Types of soup 1.2 Quality points 1.3 Preparing soup 1.4 Storage of soup Produce soups 2.1 Producing soup 2.2 Commodities to enhance soup 2.3 Storage of soup 2.4 Evaluation Prepare sauces 1.1 Types of sauces 1.2 Quality points 1.3 Preparing sauces 1.4 Storage of sauces Produce sauces 2.1 Producing sauces 2.2 Use commodities to enhance sauces 2.3 Storage of sauces 2.4 Evaluation 2.5 Evaluation of stocks, soups and sauces 304 Fruit and vegetables Prepare vegetables Introduction 1.1 Classifications of vegetables 1.2 Quality points 1.3 Preparing and preserving vegetables 1.4 Coatings and stuffings 1.5 Storage Produce vegetable dishes 2.1 Cooking methods 2.2 Presenting finished dishes 2.3 Evaluation Prepare fruit 1.1 Classifications of fruit 1.2 Quality points 1.3 Preparing fruits 1.4 Coatings and stuffings 1.5 Storage Produce fruit dishes 2.1 Cooking methods 2.2 Presenting finished dishes 2.3 Evaluation of fruit and vegetables 305 Meat and offal Prepare meat and offal Introduction 1.1 Quality points for different types of meat 1.2 How meat composition influences processes and preparation methods 1.3 Using skills and techniques to prepare meat 1.4 Storage Produce meat and offal dishes 2.1 Cooking requirements for meat and offal 2.2 Effect of cooking methods on meat and offal 2.3 Sauces and dressings 2.4 Producing dishes to specification using advanced skills 2.5 Evaluation 306 Poultry Prepare poultry dishes 1.1 Quality points for different types of poultry 1.2 Joints and cuts of poultry 1.3 How meat composition influences processes and preparation methods 1.4 Using skills and techniques to prepare poultry 1.5 Interpret dish specifications 1.6 Storage Produce poultry dishes 2.1 Cooking requirements for poultry 2.2 Effect of cooking methods on poultry 2.3 Flavourings, coatings and stuffings 2.4 Producing dishes to specification 2.5 Evaluation 307 Fish and shellfish Prepare fish dishes and products Introduction 1.1 Quality points 1.2 Folds, cuts and products 1.3 Preservation methods 1.4 Techniques to prepare fish 1.5 Storage Produce fish dishes and products 2.1 Sauces and dressings 2.2 Cooking techniques 2.3 Evaluation Prepare shellfish dishes and products Introduction 1.1 Quality points 1.2 Folds, cuts and products 1.3 Preservation methods 1.4 Techniques to prepare shellfish 1.5 Storage Produce shellfish dishes and products 2.1 Sauces and dressings 2.2 Cooking techniques 2.3 Evaluation 308 Farinaceous dishes Prepare and produce rice dishes Introduction 1.1 Types of rice 1.2 Quality points 1.3 Storage 1.4 Cooking ingredients 1.5 Sauces, dressing and fillings 1.6 Evaluation Prepare and produce pasta dishes Introduction 1.1 Types of pasta 1.2 Quality points 1.3 Storage 1.4 Cooking ingredients 1.5 Sauces, dressing and fillings 1.6 Evaluation Prepare and produce grain dishes Introduction 1.1 Types of grain 1.2 Quality points 1.3 Storage 1.4 Cooking ingredients 1.5 Sauces, dressing and fillings 1.6 Evaluation Prepare and produce egg dishes Introduction 1.1 Types of egg 1.2 Quality points 1.3 Storage 1.4 Cooking ingredients 1.5 Sauces, dressing and fillings 1.6 Evaluation Prepare and produce gnocchi dishes Introduction 1.1 Types of gnocchi 1.2 Quality points 1.3 Storage 1.4 Cooking ingredients 1.5 Sauces, dressing and fillings 1.6 Evaluation 1.6 Evaluation of farinaceous, egg and grain dishes 309 Desserts and puddings Understand how to produce desserts and puddings 1.1 Examples of desserts and puddings 1.2 Techniques for the production of desserts and puddings 1.3 Commodities in desserts and puddings 1.4 Storage Produce desserts and puddings 2.1 Specialist equipment 2.2 Producing dessert and puddings 2.3 Presenting desserts and puddings 2.4 Evaluation 310 Paste products Understand how to produce paste products 1.1 Examples of paste 1.2 Techniques for the production of paste products 1.3 Commodities for paste products 1.4 Storage Produce paste products 2.1 Specialist equipment 2.2 Producing paste products 2.3 Finishig paste products 2.4 Evaluation 311 Biscuits, cakes and sponges Understand how biscuits, cakes and sponges are produced 1.1 Examples of biscuits, cakes and sponges 1.2 Techniques used to produce biscuits, cakes and sponges 1.3 Using commodities in biscuits, cakes and sponges 1.4 Storage Produce biscuits, cakes and sponges 2.1 Specialist equipment 2.2 Producing biscuits, cakes and sponges 2.3 Fillings and inserts 2.4 Finishing biscuits, cakes and sponges 2.5 Evaluation 312 Fermented products Understand how to produce fermented products 1.1 Techniques used to produce fermented doughs 1.2 Fermented dough commodities 1.3 Storage Produce and finish fermented products 2.1 Tools and equipment 2.2 Producing fermented dough products 2.3 Additional ingredients and finishes 2.4 Evaluation 313 Chocolate products Understand how to work with chocolate 1.1 Couverture and chocolate 1.2 Flavourings, fillings, inclusions and coatings 1.3 Quality points 1.4 Tempering techniques 1.5 Common faults 1.6 Storage Producing chocolate products 2.1 Tools and equipment 2.2 Emulsification 2.3 Runouts 2.4 Truffles 2.5 Moulded chocolate praline 2.6 Moulded figures or eggs 2.7 Evaluation Assessment strategies for Professional Cookery* Glossary A B C D E F G H I J K L M N O P R S T U V W 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