دانلود کتاب Practical Cookery for the Level 3 Nvq and Vrq Diplomawhiteboard Etextbook

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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