Practical Cookery · For the Level 2 Professional Cookery Diploma, 3rd Edition by Foskett, David -- Read -- Imperial Library of Trantor

Index

Title Page Copyright Contents Foreword How to use this book Acknowledgements Preparing for assessment Conversion tables 1 Food safety in catering

Introduction Food safety and personal responsibility Keeping yourself clean and hygienic Keeping work areas clean and hygienic Keeping food safe

2 Developing skills for employment in the catering and hospitality industry

The catering and hospitality industry Personal appearance and managing time Producing a plan to develop skills Applying for a job

3 Health and safety in catering and hospitality

Introduction Health and safety in the catering and hospitality industry Identifying hazards in the catering and hospitality workplace Controlling hazards in the workplace Maintaining a healthy and safe workplace

4 Healthier foods and special diets

Introduction Principles of a balanced diet Planning and providing for special diets

5 Catering operations, costs and menu planning

Introduction Organisation of the kitchen Planning and preparing menus for catering operations Costs and calculations used in the catering industry

6 Prepare and cook stocks, soups and sauces

Stock Soup Sauces

7 Prepare and cook fruit and vegetables

Introduction Vegetables Fruit

8 Prepare and cook meat and offal

Meat Beef Veal Lamb and mutton Pork Offal and other edible parts of the carcass

9 Prepare and cook poultry

Poultry Chicken Turkey Duck, duckling, goose, gosling Guinea fowl

10 Prepare and cook fish and shellfish

Fish Shellfish

11 Prepare and cook rice, pasta, grains and egg dishes

Rice Pasta Grains Eggs

12 Produce hot and cold desserts and puddings

Ingredients used in the pastry kitchen Healthy eating and puddings and desserts Allergies Types of desserts and puddings Finishing desserts and puddings Holding and storing desserts and puddings

13 Produce paste products

Types of paste and their uses Techniques Finishing and presentation

14 Produce biscuit, cake and sponge products

Biscuits Cakes Batters and whisked sponges Decorating and finishing for presentation

15 Produce fermented dough products

Preparing and cooking dough products Finishing bread and dough products

Glossary