The lowest-priced, brand-new, unused, unopened, undamaged item in its original packaging (where packaging is applicable).Packaging should be the same as what is found in a retail store, unless the item is handmade or was packaged by the manufacturer in non-retail packaging, such as an unprinted box or plastic bag.See details for additional description.
Gary Hunter, Patrick Carey, Stephen Walpole, Terry Tinton
Cengage Learning EMEA
Date of Publication
Industrial Studies: General
Place of Publication
Country of Publication
Cengage Learning Vocational
Table Of Contents
About the authors. Acknowledgements. Foreword. Introduction. About the book. 1. Unit 501 (1GEN1) Maintain a safe, hygienic and secure working environment. - 1GEN1.1 Maintain personal health and hygiene. - 1GEN1.2 Help to maintain a hygienic, safe and secure workplace. 2. Unit 504 (1GEN4) Contribute to effective teamwork. - 1GEN4.1 Organise your own work. - 1GEN4.2 Support the work of your team. - 1GEN4.3 Contribute to your own learning and development. 3. Unit 603 (2GEN3) Maintain food safety when storing, preparing and cooking food. - 2GEN3.1 Keep yourself clean and hygienic. - 2GEN3.2 Keep your working area clean and hygienic. - 2GEN3.3 Store food safely. - 2GEN3.4 Prepare, cook and hold food safely. 4. Cold Starters, Salads and Canapes. - 2FPC15 Prepare and present food for cold presentation. 5. Stocks and Sauces. - 2FPC3 Make basic stock. - 2FPC1 Prepare, cook and finish basic hot sauces. 6. Soups. - 2FPC2 Prepare, cook and finish basic soups. 7. Rice. - 2FPC4 Prepare, cook and finish basic rice dishes. 8. Pasta. - 2FPC5Prepare, cook and finish basic pasta dishes. 9. Eggs. - 2FPC8 Prepare, cook and finish basic egg dishes. 10. Fish and Shellfish. - 2FP1 Prepare fish for basic dishes. - 2FP2 Prepare shellfish for basic dishes. - 2FC1 Cook and finish basic fish dishes. - 2FC2 Cook and finish basic shellfish dishes. 11. Poultry. - 2FP4 Prepare poultry for basic dishes. - 2FC4 Cook and finish basic poultry dishes. 12. Game. - 2FP5 Prepare game for basic dishes. - 2FC5 Cook and finish basic game dishes. 13. Meat. - 2FP3 Prepare meat for basic dishes. - 2FC3 Cook and finish basic meat dishes. 14. Offal. - 2FP6 Prepare offal for basic dishes. - 2FC6 Cook and finish basic offal dishes. 15. Vegetables. - 2FP7 prepare vegetables for basic dishes. - 2FC7 Cook and finish basic vegetable dishes. 16. Pulses. - 2FPC6 Prepare, cook and finish basic pulse dishes. 17. Vegetable Protein. - 2FPC7 Prepare, cook and finish basic vegetable protein dishes. 18. Grains. - 2FPC12 Prepare, cook and finish basic grain dishes. 19. Breads and Doughs. - 2FPC9 Prepare, cook and finish basic bread and dough products. 20. Pastes, Tarts and Pies. - 2FPC10 Prepare, cook and finish basic pastry products. 21. Desserts. - 2FPC14 Prepare, cook and finish basic hot and cold desserts. 22. Cakes, Biscuits and Sponges. - 2FPC11 Prepare, cook and finish complex cakes, sponges and scones. 23. Healthy Foods. - 2FPC13 Prepare, cook and finish healthier dishes. 24. Cook Chill and Freezing Food. - 2FC8 Cook and Chill Food. - 2FC8.1 Portion, pack and blast-chill Food. - 2FC8.2 Store cook chill food. - 2FC9 Cook and Freeze Food. - 2FC9.1 Portion, pack and blast-freeze Food. - 2FC9.2 Store cook freeze food. 25. Kitchen Documentation. - 2P&C1 Complete kitchen documentation. Glossary. Products and listings. Index.
Gary Hunter is Head of Culinary Arts at Westminster Kingsway College (CoVE). A qualified lecturer with 12 years' experience in teaching levels 1-4, he is also a leading Chef Patissier and Chocolatier, winning numerous gold medals. Terry Tinton is Course Coordinator for the Professional Chef Diploma at Westminster Kingsway College (CoVE). He has won many awards spanning a hugely successful career, which has so far included holding a senior position at the House of Commons and working extensively across Switzerland and Germany. Patrick Carey is Senior Lecturer and Course Coordinator for the FdSc in Culinary Arts at Westminster Kingsway College (CoVE). He was winner of the Senior Toque d?Or Competition and was the only chef to ever gain distinction marks across the board for 706/3.