Practical cookery for the Level 2 VRQ Diploma

Cover
Book title
Contents
Preface
Introduction
Acknowledgements
Reasons to come to Booker
Chapter 1 Investigate the catering and hospitality industry
	The structure of the catering and hospitality industry
	The UK hospitality industry
	Product and service
	Types of establishment
	Food provision in the leisure industry
	Travel
	Public sector catering (secondary service sector)
	Catering for business and industry
	The contract food service sector
	Franchising
	Employment in the hospitality industry
Chapter 2 Food safety
	The importance of food safety
	Bacteria and contamination
	Personal hygiene
	Cross-contamination
	The importance of temperature
	Food deliveries and storage
	Cleaning
	Pests
	Premises
	Food safety management systems
Chapter 3 Health and safety in catering and hospitality
	Working safely
	Bullying and harassment
	Injuries, accidents and disease
	Control of substances hazardous to health
	Identifying hazards and avoiding accidents
	Safety in the workplace
	Fire safety
	Security in catering
	Personal safety
Chapter 4 Healthier foods and special diets
	Why healthy eating is important
	A balanced diet
	Carbohydrates
	Protein
	Fats
	Vitamins
	Minerals
	Water
	Healthy eating
	Special diets
	The chef’s role – good practice
Chapter 5 Catering operations, costs and menu planning
	The organisation of the kitchen
	Staffing hierarchy and good working relationships
	Planning a kitchen
	Kitchen design
	Planning and preparing menus for catering operations
	Food purchasing
	Portion control – controlling waste and costs
	Cost control
Chapter 6 Applying workplace skills
	Professional presentation
	Workplace skills
	Applying for a job
	Personal development plans
Chapter 7 Methods of cookery
	Cooking methods
	Applying heat to food
	The effect of cooking on food
	Boiling, poaching and steaming
	Stewing/casseroling and braising
	Baking and roasting
	Grilling and barbecuing
	Shallow and deep frying
	Other methods of cooking
Chapter 8 Prepare and cook stocks, soups and sauces
	Health, safety and hygiene
	Stocks
	Soups
	Sauces
	Stock, soup and sauce recipes
Chapter 9 Prepare and cook fruit and vegetables
	Fruit
	Vegetables
	Potatoes
	Pulses
	The vegetarian diet
	Fruit and vegetable recipes
Chapter 10 Prepare and cook meat and offal
	Meats
	Lamb and mutton
	Beef
	Veal
	Pork and bacon
	Meat and offal recipes
Chapter 11 Prepare and cook poultry
	Poultry
	Turkey
	Duck, duckling, goose, gosling
	Poultry recipes
Chapter 12 Prepare and cook fish and shellfish
	Fish
	Shellfish
	Fish and shellfish recipes
Chapter 13 Prepare and cook rice, pasta, grains and egg dishes
	Rice
	Pasta
	Grains
	Eggs
	Rice, pasta, grain and egg recipes
Chapter 14 Produce hot and cold desserts and puddings
	Ingredients used in the pastry kitchen
	Healthy eating and puddings and desserts
	Egg custard-based desserts
	Ice creams and sorbets
	Fruit-based recipes
	Dessert and pudding recipes
Chapter 15 Produce paste products
	Techniques
	Paste product recipes
Chapter 16 Produce biscuits, cake and sponge products
	Cake mixtures
	Biscuit mixtures
	Decorating and finishing for presentation
	Biscuit, cake and sponge product recipes
Chapter 17 Produce fermented dough products
	Dough products
	Dough product recipes
Appendix: Savouries, hors d’oeuvre and canapés
Glossary
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Index
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