Practical cookery for Level 2 NVQs and Apprenticeships 13th Edition by David Foskett, Ketharanathan Vasanthan, Neil Rippington 1471839591 9781471839597

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Product details:

ISBN 10: 1471839591

ISBN 13: 9781471839597

Author: David Foskett; Ketharanathan Vasanthan; Neil Rippington

Trust the classic recipe book and reference for apprentices and work-based learners which the best professional chefs have relied on for over 50 years to match the qualification and prepare them for assessment. Over 600 reliable recipes and 1,000 photographs cover the latest preparation, cooking and finishing techniques as well as the classics every chef should master. Fully updated, this book for Level 2 NVQ Diploma in Professional Cookery or Food Production and Cooking students also covers all of the essential underpinning knowledge for NVQs and the Hospitality and Catering Principles Technical Certificate for apprentices. – See how dishes should look with close-up finished dish shots for every recipe, and follow the clear step-by-step sequences to master techniques – Get guidance on how to meet the evidence requirements, including advice on how to prepare for observations and professional discussions, with the new assessment section – Test your understanding and prepare for professional discussions and knowledge tests with questions at the end of each unit – Access professional demonstration videos with links throughout the book

Practical cookery for Level 2 NVQs and Apprenticeships 13th Table of contents:

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

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Tags: David Foskett, Ketharanathan Vasanthan, Neil Rippington, Practical