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Contents Foreword How to use this book Acknowledgements Preparing for assessment Conversion tables 1 Food safety in catering Introduction Food safety and personal responsibility Keeping yourself clean and hygienic Keeping work areas clean and hygienic Keeping food safe 2 Developing skills for employment in the catering and hospitality industry The catering and hospitality industry Personal appearance and managing time Producing a plan to develop skills Applying for a job 3 Health and safety in catering and hospitality Introduction Health and safety in the catering and hospitality industry Identifying hazards in the catering and hospitality workplace Controlling hazards in the workplace Maintaining a healthy and safe workplace 4 Healthier foods and special diets Introduction Principles of a balanced diet Planning and providing for special diets 5 Catering operations, costs and menu planning Introduction Organisation of the kitchen Planning and preparing menus for catering operations Costs and calculations used in the catering industry 6 Prepare and cook stocks, soups and sauces Stock Soup Sauces 7 Prepare and cook fruit and vegetables Introduction Vegetables Fruit 8 Prepare and cook meat and offal Meat Beef Veal Lamb and mutton Pork Offal and other edible parts of the carcass 9 Prepare and cook poultry Poultry Chicken Turkey Duck, duckling, goose, gosling Guinea fowl 10 Prepare and cook fish and shellfish Fish Shellfish 11 Prepare and cook rice, pasta, grains and egg dishes Rice Pasta Grains Eggs 12 Produce hot and cold desserts and puddings Ingredients used in the pastry kitchen Healthy eating and puddings and desserts Allergies Types of desserts and puddings Finishing desserts and puddings Holding and storing desserts and puddings 13 Produce paste products Types of paste and their uses Techniques Finishing and presentation 14 Produce biscuit, cake and sponge products Biscuits Cakes Batters and whisked sponges Decorating and finishing for presentation 15 Produce fermented dough products Preparing and cooking dough products Finishing bread and dough products Glossary Foreword I’m delighted to be asked to write this foreword to Practical Cookery. There’s no doubt that training to be a professional chef takes hard work and dedication, but for me nothing beats working with food – experimenting, exploring new techniques and discovering new flavours. I’ve spent years cooking the same dishes over and over, perfecting the techniques and seeking out the best ways to harness flavour. Practical Cookery will help you as you embark on this process: it provides you with all of the classic recipes, as well the basic skills, techniques and knowledge you’ll need when working in the professional kitchen. It will be a point of reference for you to return to time and again throughout your career as you hone your skills. My approach has also been to question and test culinary ideas, and to combine My approach has also been to question and test culinary ideas, and to combine this with more traditional kitchen skills. While learning the foundations is important, so too is a natural curiosity and a desire to learn about every aspect of gastronomy, including exploring latest principles and techniques. It is this combination of the traditional with the modern that is at the heart of the Practical Cookery approach. I wish you every success with your course, and with your career in the professional kitchen. Heston Bluemthal How to use this book This book has been written to cover everything you need for the Level 2 Diploma in Professional Cookery. The book is divided into 15 chapters, each covering one unit of your course. You will find the following features in the book: The following features can be used to help you to prepare for assessment: • Assessment recipes are particularly suitable for practical tests, but always refer to requirements set by your awarding organisation. • Test yourself questions at the end of each chapter help you to test your knowledge and prepare for short-answer and multiple-choice tests. • Practice assignment tasks are included for some units and will help you to prepare for assignments. Refer to the ‘Preparing for assessment’ section on page x for more guidance on assessment and how this book can help you to prepare. In the recipes, the main methods of cookery are shown by icons. So if you want to practise shallow frying for example, look for the relevant icon. They look like to practise shallow frying for example, look for the relevant icon. They look like this: Recipes also include the following features: Ingredients lists are provided for making smaller and larger quantities. Nutritional data is included for most recipes to help you make informed choices about what to cook and eat. Healthy eating tips provide suggestions on how recipes can be adapted to make them healthier. Variation boxes suggest alternative ingredients, cooking methods or presentation, finishing and serving styles that could be used. Accessing the videos There are free videos on the website. Look out for the QR codes throughout the book. To view the videos you will need a QR code reader for your smartphone/tablet. There are many free readers available, depending on the smartphone/tablet you are using. Once you have downloaded a QR code reader, simply open the reader app and use it to take a photo of the code. The file will then load on your