Practical Cookery for the Level 2 Professional Cookery Diploma

1284 Pages·2015·47.65 MB·English

by  Foskett

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British Library Cataloguing in Publication Data
A catalogue record for this title is available from the British Library
ISBN: 978 1 471 83961 0
eISBN: 978 1 471 83962 7
This edition published 2015.
Impression number 10 9 8 7 6 5 4 3 2 1
Year 2015, 2016, 2017, 2018
Copyright © 2015 David Foskett, Neil Rippington, Patricia Paskins and Steve
Thorpe
All rights reserved. No part of this publication may be reproduced or transmitted
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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