Practical Cookery: Foundation Student Book Level 1 by David Foskett, John Campbell, Victor Ceserani, Patricia

By David Foskett, John Campbell, Victor Ceserani, Patricia Paskins

Over forty five years, functional Cookery has confirmed itself as essential for all catering scholars. Now, for the 1st time, an version of sensible Cookery has been written in particular for Foundation-level scholars. The ebook contains: - undeniable, uncomplicated language and terminology - Over a hundred recipes - effortless to learn layout and structure - 1000s of transparent photographs and diagrams, together with each entire dish, key commodities and step by step sequences - Index and word list which are transparent and obtainable - transparent mapping to NVQ and VRQ skills origin useful Cookery won't overestimate scholars' skill point or imagine an excessive amount of wisdom.

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Extra resources for Practical Cookery: Foundation Student Book Level 1

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A winning football team is made up of good players, all working together and aiming to score goals! Why is teamwork important? All staff in a kitchen, restaurant or hotel A good team can do a great job have to work together to get things done. When you are working in hospitality you must: l l l l understand that you are part of a team work with the rest of your team see yourself as part of the team understand what your team has to do. Exactly who is in your team will vary from place to place. Different organisations are run in different ways.

Clean up any spillages immediately with appropriate cleaning materials. Hot, mild detergent water is usually sufficient. Combination convection and microwave ovens This type of oven combines hot-air convection and microwave energy. These can be used separately but are normally used together. This speeds up the cooking time of the food and at the same time gives it a good colour and texture. Safety and cleaning l l Metal pans can be used in this type of oven. Some of these ovens are self-cleaning.

Activity Introduction to healthier foods and special diets l 1 Name three groups of people who need special diets. 2 Choose a recipe from this book that you think is not very healthy. How would you adapt the recipe to make it healthier? Try making your adapted version. g. g. g. knives, spoons. Large equipment General care and cleanliness tips l l l l Thoroughly wash equipment with hot detergent and water after use. Rinse with hot water and then dry. Moving parts of large-scale equipment should be greased occasionally.

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