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

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
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Index of recipes
	A
	B
	C
	D
	E
	G
	G
	H
	L
	M
	N
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	P
	Q
	R
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	T
	V
	Y
Index
	A
	B
	C
	D
	E
	F
	G
	H
	I
	J
	K
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	M
	N
	O
	P
	Q
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	U
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