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

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
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Index
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