Practical cookery for the Level 3 NVQ and VRQ Diploma.

Cover......Page 1
Book title......Page 3
Contents......Page 5
Mapping to your course......Page 9
About the authors......Page 10
Foreword by Heston Blumenthal......Page 11
Using the QR codes......Page 12
 Supervising health and safety......Page 13
 Planning, applying and monitoring health and safety......Page 14
 Maintaining a healthy and safe working environment......Page 15
 Sources of support for supervisors of health and safety......Page 18
 Setting health and safety standards......Page 19
 Accidents in the workplace......Page 21
 Fire safety......Page 24
 Hazards in the workplace and risk reduction......Page 27
 Risk assessment......Page 28
 Recording and reporting procedures......Page 30
 The supervisor as a leader......Page 31
 Leadership and supervisory styles......Page 35
 The characteristics of a good team......Page 36
 Training......Page 38
 Food safety legislation......Page 41
 Applying and monitoring good hygiene practice......Page 44
 Implementing food safety management procedures......Page 56
 Methods and procedures for controlling food safety......Page 64
 HACCP and food safety management systems......Page 70
 Checking the HACCP system is effective......Page 74
 The role of the supervisor......Page 75
 What is gastronomy?......Page 78
 Factors affecting how and what we eat......Page 80
 Cultural influences on our choice of food......Page 82
 Lifestyle and its influence on eating and drinking......Page 83
 The influence of science and technology......Page 85
 A short history of gastronomy......Page 87
 The supply and use of commodities......Page 89
 Centralised or decentralised purchasing......Page 90
 Quality assurance......Page 92
 How many suppliers can you afford?......Page 93
 The impact of transportation on food......Page 95
 Controlling resources......Page 96
4 Complex cold products, canapés and cocktail products......Page 101
 The larder, kitchen or garde manger......Page 102
 Cold products......Page 103
 Canapés and cocktail products......Page 112
 Presentation......Page 113
 Recipes......Page 114
 Pasta composition......Page 134
 Types of pasta......Page 135
 Storage......Page 137
 Recipes......Page 138
6 Advanced soups, sauces and dressings......Page 151
 Soups......Page 152
 Garnishes and accompaniments......Page 154
 Holding and serving soups......Page 155
 Recipes for soups......Page 156
 Sauces and dressings......Page 175
 Recipes for sauces and dressings......Page 180
7 Advanced vegetable and vegetarian dishes......Page 200
 Vegetables......Page 201
 Types of vegetables......Page 202
 Storage......Page 218
 Advanced techniques for preparing and cooking vegetables......Page 219
 Vegetarian cooking......Page 222
 Protein and vegetarian diets......Page 223
 Recipes......Page 224
8 Advanced meat dishes......Page 247
 Quality......Page 248
 Types of meat......Page 249
 Advanced techniques for preparing and cooking meat......Page 257
 Recipes......Page 259
9 Advanced poultry and game dishes......Page 282
 Poultry......Page 283
 Advanced preparation and cooking techniques......Page 288
 Recipes for poultry......Page 292
 Game......Page 310
 Recipes for game......Page 314
10 Advanced fish and shellfish dishes......Page 329
 Fish......Page 330
 Recipes for fish......Page 342
 Shellfish......Page 368
 Recipes for shellfish......Page 374
 Food allergies and intolerance......Page 384
 The main ingredients of fermented goods......Page 385
 Methods......Page 386
 The main equipment used......Page 387
 Definitions......Page 388
 The Maillard reaction......Page 389
 Recipes......Page 390
12 Petits fours......Page 412
 Handmade chocolates......Page 413
 Marzipan (almond paste)......Page 415
 Recipes......Page 416
13 Pastry products......Page 436
 Techniques in pastry work......Page 437
 Sauces, creams and fillings used in patisserie......Page 440
 Recipes......Page 441
14 Hot, cold and frozen desserts......Page 471
 Ingredients used in desserts......Page 472
 Hot desserts......Page 475
 Food safety and hygienic practice......Page 477
 Recipes for hot desserts......Page 478
 Cold and frozen desserts......Page 489
 The ice cream making process......Page 491
 Recipes for cold and frozen desserts......Page 494
 Sauces, espumas and foams......Page 514
 Recipes for sauces, espumas and foams......Page 515
15 Biscuit, cake and sponge products......Page 520
 Techniques......Page 521
 Essential equipment......Page 523
 Recipes......Page 525
16 Decorative items......Page 541
 Chocolate......Page 542
 Sugar work......Page 545
 Pastillage (gum paste)......Page 548
 Recipes......Page 549
 Essential considerations in menu planning......Page 561
 Menu design......Page 564
 New technology and modern equipment......Page 566
 Molecular gastronomy......Page 568
 Recipes......Page 570
 Cooking for health......Page 572
 Dietary requirements and intolerances......Page 575
 Recipes......Page 577
 C......Page 581
 M......Page 582
 W......Page 583
 D......Page 584
 N......Page 585
 S......Page 586
 Y......Page 587
 C......Page 588
 F......Page 589
 K......Page 591
 P......Page 592
 S......Page 593
 Z......Page 594