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Grade(s): Intermediate 1
Author(s): Alastair MacGregor
ISBN: 9781843724759
This new title delivers fully relevant comprehensive coverage of the four course units: Food Hygiene for the Hospitality Industry, Hospitality: Organisation of Practical Skills, Food Preparation Techniques and Cookery Processes. Detailed notes and colour illustrations help students develop their practical skills and understanding relevant to food preparation and cookery, as well as providing suggestions for the practical application of problem solving skills. References to links on a designated web page give access to further recipes and case studies.
Contents
Introduction
Chapter 1: Kitchen organisation
· The professional kitchen
· Thinking about food safety and hygiene
· Planning your work
· Requisitioning
· Costing
Chapter 2: Food preparation
· Weighing and measuring
· Food preparation equipment
· Food preparation techniques
· Cookery terms
· Thinking about food safety and hygiene
Chapter 3: Cookery process
· Classification of methods of heat transfer and cooking mediums
· Boiling
· Stewing
· Poaching
· Steaming
· Baking
· Grilling
· Shallow frying
· Testing for readiness
· Thinking about food safety and hygiene
Chapter 4: Food safety
· Food hygiene
· Contamination of food by micro-organisms
· Conditions for growth of bacteria
· Bacteria that cause food poisoning
· Other sources of contamination
· Food preservation
· Food storage
· The law and food safety
Answers
Glossary
Conversion charts
Price: £12.99
* Evaluation copies are available to teachers only
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Web links
The following web links are available:
- Free Learning Lab Resources
Our Learning Lab resources and website links are designed to be used in conjunction with our books for extra study support to help you gain the grade you really deserve!
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