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DaviD Foskett
Neil RippiNgtoN
patRicia paskiNs
steve thoRpe
pRactical
cookeRy
for the LeveL 3 NvQ aNd vrQ dipLoma
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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 80669 8
This edition published 2014.
Impression number 10 9 8 7 6 5 4 3 2 1
Year 2014, 2015, 2016, 2017
Copyright © 2014 David Foskett, Neil Rippington, Patricia Paskins and Steve Thorpe
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Contents
Mapping to your course vii
...................................................................................................................................................................................
About the authors viii
.....................................................................................................................................................................................................
Foreword by Heston Blumenthal ix
...........................................................................................................................................................
Acknowledgements x
...................................................................................................................................................................................................
Using the QR codes x
..................................................................................................................................................................................................
1 Supervisory skills in the hospitality industry 1
Supervising health and safety ..................................................................................................................................................................................................1
Planning, applying and monitoring health and safety ................................................................................................................................................2
Maintaining a healthy and safe working environment ................................................................................................................................................3
Sources of support for supervisors of health and safety .........................................................................................................................................6
Setting health and safety standards.....................................................................................................................................................................................7
Accidents in the workplace .......................................................................................................................................................................................................9
Fire safety ...........................................................................................................................................................................................................................................12
Hazards in the workplace and risk reduction ...............................................................................................................................................................15
Risk assessment ............................................................................................................................................................................................................................16
Recording and reporting procedures ................................................................................................................................................................................18
The supervisor as a leader.......................................................................................................................................................................................................19
Leadership and supervisory styles ....................................................................................................................................................................................23
Developing positive working relationships ......................................................................................................................................................................24
The characteristics of a good team ....................................................................................................................................................................................24
Training ...............................................................................................................................................................................................................................................26
2 Supervising food safety 29
Food safety legislation ...............................................................................................................................................................................................................29
Applying and monitoring good hygiene practice .......................................................................................................................................................32
Implementing food safety management procedures ..............................................................................................................................................44
Methods and procedures for controlling food safety ..............................................................................................................................................52
HACCP and food safety management systems .........................................................................................................................................................58
Due diligence ..................................................................................................................................................................................................................................62
Checking the HACCP system is effective ......................................................................................................................................................................62
Safer Food, Better Business ..................................................................................................................................................................................................63
Scores on Doors ...........................................................................................................................................................................................................................63
The role of the supervisor ........................................................................................................................................................................................................63
iii
Practical Cookery for the Level 3 NVQ and VRQ Diploma
3 Exploring gastronomy 66
What is gastronomy? .................................................................................................................................................................................................................66
Factors that make a good dining experience...............................................................................................................................................................68
Factors affecting how and what we eat ..........................................................................................................................................................................68
Beverages that complement different foods ................................................................................................................................................................70
Cultural influences on our choice of food.......................................................................................................................................................................70
Religion and food and drink ....................................................................................................................................................................................................71
Lifestyle and its influence on eating and drinking .......................................................................................................................................................71
The influence of the media ......................................................................................................................................................................................................73
The influence of science and technology .......................................................................................................................................................................73
Molecular gastronomy ................................................................................................................................................................................................................75
A short history of gastronomy ................................................................................................................................................................................................75
The supply and use of commodities .................................................................................................................................................................................77
Centralised or decentralised purchasing ........................................................................................................................................................................78
Quality assurance.........................................................................................................................................................................................................................80
How many suppliers can you afford? ................................................................................................................................................................................81
The impact of transportation on food ...............................................................................................................................................................................83
Controlling resources .................................................................................................................................................................................................................84
4 Complex cold products, canapés and cocktail products 89
The larder, kitchen or garde manger .................................................................................................................................................................................90
Cold products .................................................................................................................................................................................................................................91
Canapés and cocktail products ........................................................................................................................................................................................100
Presentation ..................................................................................................................................................................................................................................101
Recipes ............................................................................................................................................................................................................................................102
5 Advanced pasta dishes 122
Pasta composition .....................................................................................................................................................................................................................122
Types of pasta ..............................................................................................................................................................................................................................123
Noodles ............................................................................................................................................................................................................................................125
Sauces and accompaniments for pasta .......................................................................................................................................................................125
Preparing and cooking dried pasta .................................................................................................................................................................................125
Storage .............................................................................................................................................................................................................................................125
Recipes ............................................................................................................................................................................................................................................126
6 Advanced soups, sauces and dressings 139
Soups ................................................................................................................................................................................................................................................140
Garnishes and accompaniments ......................................................................................................................................................................................142
Preparation methods ................................................................................................................................................................................................................143
Holding and serving soups ...................................................................................................................................................................................................143
Recipes for soups ......................................................................................................................................................................................................................144
Sauces and dressings .............................................................................................................................................................................................................163
Recipes for sauces and dressings ...................................................................................................................................................................................168
7 Advanced vegetable and vegetarian dishes 188
Vegetables ......................................................................................................................................................................................................................................189
Types of vegetables ..................................................................................................................................................................................................................190
Quality ..............................................................................................................................................................................................................................................206
Storage ............................................................................................................................................................................................................................................206
iv
Preservation ...................................................................................................................................................................................................................................207
Effects of cooking on vegetables ......................................................................................................................................................................................207
Advanced techniques for preparing and cooking vegetables .........................................................................................................................207
Vegetarian cooking ....................................................................................................................................................................................................................210
Protein and vegetarian diets ................................................................................................................................................................................................211
Recipes ............................................................................................................................................................................................................................................212
8 Advanced meat dishes 235
Origins ..............................................................................................................................................................................................................................................236
Composition .................................................................................................................................................................................................................................236
Quality ..............................................................................................................................................................................................................................................236
Types of meat ...............................................................................................................................................................................................................................237
Advanced techniques for preparing and cooking meat ......................................................................................................................................245
Recipes ............................................................................................................................................................................................................................................247
9 Advanced poultry and game dishes 270
Poultry ...............................................................................................................................................................................................................................................271
Advanced preparation and cooking techniques ......................................................................................................................................................276
Recipes for poultry ....................................................................................................................................................................................................................280
Game ................................................................................................................................................................................................................................................298
Recipes for game ......................................................................................................................................................................................................................302
10 Advanced fish and shellfish dishes 317
Fish .....................................................................................................................................................................................................................................................318
Recipes for fish ...........................................................................................................................................................................................................................330
Shellfish ...........................................................................................................................................................................................................................................356
Recipes for shellfish .................................................................................................................................................................................................................362
11 Bread, dough and batter products 372
Food allergies and intolerance ............................................................................................................................................................................................372
The main ingredients of fermented goods ...................................................................................................................................................................373
Classification of doughs .........................................................................................................................................................................................................374
Methods ...........................................................................................................................................................................................................................................374
The main equipment used ....................................................................................................................................................................................................375
Definitions .......................................................................................................................................................................................................................................376
Storage .............................................................................................................................................................................................................................................377
The Maillard reaction ................................................................................................................................................................................................................377
Recipes ............................................................................................................................................................................................................................................378
12 Petits fours 400
Types of petits fours ..................................................................................................................................................................................................................401
Food allergies ...............................................................................................................................................................................................................................401
Presentation ..................................................................................................................................................................................................................................401
Storage .............................................................................................................................................................................................................................................401
Handmade chocolates ............................................................................................................................................................................................................401
Fondant ...........................................................................................................................................................................................................................................403
Marzipan (almond paste) ......................................................................................................................................................................................................403
Recipes ...........................................................................................................................................................................................................................................404
v
Practical Cookery for the Level 3 NVQ and VRQ Diploma
13 Pastry products 424
Key points .......................................................................................................................................................................................................................................425
Health and safety ........................................................................................................................................................................................................................425
Techniques in pastry work ....................................................................................................................................................................................................425
Sauces, creams and fillings used in patisserie .........................................................................................................................................................428
Recipes ............................................................................................................................................................................................................................................429
14 Hot, cold and frozen desserts 459
Ingredients used in desserts...............................................................................................................................................................................................460
Hot desserts .................................................................................................................................................................................................................................463
Food safety and hygienic practice...................................................................................................................................................................................465
Recipes for hot desserts .......................................................................................................................................................................................................466
Cold and frozen desserts ......................................................................................................................................................................................................477
Ice cream regulations ...............................................................................................................................................................................................................479
The ice cream making process ..........................................................................................................................................................................................479
Recipes for cold and frozen desserts............................................................................................................................................................................482
Sauces, espumas and foams ............................................................................................................................................................................................502
Recipes for sauces, espumas and foams ..................................................................................................................................................................503
15 Biscuit, cake and sponge products 508
Cakes and sponges .................................................................................................................................................................................................................509
Techniques ....................................................................................................................................................................................................................................509
The main ingredients ................................................................................................................................................................................................................511
Essential equipment .................................................................................................................................................................................................................511
Recipes ............................................................................................................................................................................................................................................513
16 Decorative items 529
Chocolate .......................................................................................................................................................................................................................................530
Sugar work ....................................................................................................................................................................................................................................533
Marzipan (almond paste) ......................................................................................................................................................................................................536
Pastillage (gum paste) ............................................................................................................................................................................................................536
Recipes ............................................................................................................................................................................................................................................537
17 Food product development 549
Developing new recipes and menus ..............................................................................................................................................................................549
Essential considerations in menu planning ................................................................................................................................................................549
Specific considerations when developing a new food product ......................................................................................................................552
Menu design ..................................................................................................................................................................................................................................552
New technology and modern equipment ...................................................................................................................................................................554
Molecular gastronomy ............................................................................................................................................................................................................556
Recipes ...........................................................................................................................................................................................................................................558
18 Healthier dishes and special dietary requirements 560
Cooking for health.....................................................................................................................................................................................................................560
Dietary requirements and intolerances .........................................................................................................................................................................563
Recipes ...........................................................................................................................................................................................................................................565
Glossary 569
..............................................................................................................................................................................................................................
Index 000
.........................................................................................................................................................................................................................................
vi
Mapping to your course
Mapping to your course
This book covers the Level 3 Diploma in Professional Professional Cookery (Patisserie and Confectionery). The
Cookery (VRQ) and the Level 3 NVQ Diploma in Professional table below shows where you can find the content that
Cookery. It is also suitable for the Level 3 NVQ Diploma in covers each unit.
Unit code Unit title Chapter of the book
Level 3 Diploma in Professional Cookery (VRQ)
Supervisory Skills in the Hospitality Industry Chapter 1
The Principles of Food Safety Supervision for Catering Chapter 2
Exploring Gastronomy Chapter 3
Advanced Skills and Techniques in Producing Vegetable and Vegetarian Dishes Chapter 7
Advanced Skills and Techniques in Producing Meat Dishes Chapter 8
Advanced Skills and Techniques in Producing Poultry and Game Dishes Chapter 9
Advanced Skills and Techniques in Producing Fish and Shellfish Dishes Chapter 10
Produce Fermented Dough and Batter Products Chapter 11
Produce Petits Fours Chapter 12
Produce Paste Products Chapter 13
Produce Hot, Cold and Frozen Desserts Chapter 14
Produce Biscuits, Cake and Sponges Chapter 15
Food Product Development Chapter 17
Level 3 NVQ Diploma in Professional Cookery
(Level 3 NVQ Diploma in Professional Cookery (Patisserie and Confectionery), only units marked * apply)
*2GEN3 Maintain Food Safety when Storing, Preparing and Cooking Food Chapter 2
*HSL4 Maintain the Health, Hygiene, Safety and Security of the Working Environment Chapter 2
*MSC D1 Develop Productive Working Relationships with Colleagues Chapter 1
HSL2
2PR17 Produce Healthier Dishes Chapter 18
3FC1 Cook and Finish Complex Fish Dishes Chapter 10
3FC2 Cook and Finish Complex Shellfish Dishes Chapter 10
3FC3 Cook and Finish Complex Meat Dishes Chapter 8
3FC4 Cook and Finish Complex Poultry Dishes Chapter 9
3FC6 Cook and Finish Complex Vegetable Dishes Chapter 7
3FP1 Prepare Fish for Complex Dishes Chapter 10
3FP2 Prepare Shellfish for Complex Dishes Chapter 10
3FP3 Prepare Meat for Complex Dishes Chapter 8
3FP4 Prepare Poultry for Complex Dishes Chapter 9
3FP5 Prepare Game for Complex Dishes Chapter 9
3FPC1 Prepare, Cook and Finish Complex Hot Sauces Chapter 6
3FPC10 Prepare, Finish and Present Canapés and Cocktail Products Chapter 4
3FPC11 Prepare, Cook and Finish Dressings and Cold Sauces Chapter 4
*3FPC12 Prepare, Cook and Finish Complex Hot Desserts Chapter 14
*3FPC13 Prepare, Cook and Finish Complex Cold Desserts Chapter 14
*3FPC14 Produce Sauces, Fillings and Coatings for Complex Desserts Chapters 13 and 14
3FPC2 Prepare, Cook and Finish Complex Soups Chapter 6
vii
Practical Cookery for the Level 3 NVQ and VRQ Diploma
Unit code Unit title Chapter of the book
3FPC3 Prepare, Cook and Finish Fresh Pasta Dishes Chapter 5
*3FPC4 Prepare, Cook and Finish Complex Bread and Dough Products Chapter 11
*3FPC5 Prepare, Cook and Finish Complex Cakes, Sponges, Biscuits and Scones Chapters 12 and 15
*3FPC6 Prepare, Cook and Finish Complex Pastry Products Chapter 13
*3FPC7 Prepare, Process and Finish Complex Chocolate Products Chapter 16
*3FPC8 Prepare, Process and Finish Marzipan, Pastillage and Sugar Products Chapter 16
*3FPC9 Prepare, Cook and Present Complex Cold Products Chapter 4
*PERR/10 Employment Rights and Responsibilities in the Hospitality, Leisure, Travel and Chapter 1
Tourism Sector
*HSL3 Contribute to the Control of Resources Chapter 1
*HSL30 Ensure Food Safety Practices are Followed in the Preparation and Serving of Food Chapter 2
and Drink
*HSL9 Contribute to the Development of Recipes and Menus Chapter 17
About the authors
Professor David Foskett MBE CMA FIH is Head of School at the London School of Tourism and
Hospitality at the University of West London.
Neil Rippington is Dean of the College of Food at University College Birmingham.
Patricia Paskins is Senior Hospitality Lecturer and Work-Based Learning Co-ordinator at
the London School of Tourism and Hospitality at the University of West London. She was
awarded the Craft Guild of Chefs award for Chef Lecturer of the Year, 2013.
Steve Thorpe FIH is Head of the Hotel, Hair and Beauty School at City College, Norwich.
Dedication
This book is dedicated to the memory of Professor Dr William Barry,
academic and entrepreneur, who was a keen supporter of students
entering the hospitality industry.
viii
