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Food Preparation and Cooking: Levels 1 & 2

  • Textbook
  • © 1992

Overview

Authors:
  1. Roy Hayter

    1. Hotel and Catering Training Company, UK

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Part of the book series: HCTB Macmillan Mastercraft (HCTBMM)

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Table of contents (26 chapters)

  1. Front Matter

    Pages i-iv
    Download chapter PDF

  2. About this book

    • Roy Hayter
    Pages 1-2

  3. Customer skills

    • Roy Hayter
    Pages 3-4

  4. Safety and security

    • Roy Hayter
    Pages 5-8

  5. Hygiene

    • Roy Hayter
    Pages 9-14

  6. Cleaning procedures

    • Roy Hayter
    Pages 15-20

  7. Knife skills

    • Roy Hayter
    Pages 21-24

  8. Food handling and storage

    • Roy Hayter
    Pages 25-28

  9. Bread products

    • Roy Hayter
    Pages 29-32

  10. Microwave

    • Roy Hayter
    Pages 33-36

  11. Cooking for quick service

    • Roy Hayter
    Pages 37-42

  12. Vending

    • Roy Hayter
    Pages 43-46

  13. Meat and poultry

    • Roy Hayter
    Pages 47-92

  14. Fish

    • Roy Hayter
    Pages 93-124

  15. Shellfish

    • Roy Hayter
    Pages 125-134

  16. Stocks, sauces and soups

    • Roy Hayter
    Pages 135-148

  17. Fruit

    • Roy Hayter
    Pages 149-154

  18. Vegetables, rice and vegetable protein

    • Roy Hayter
    Pages 155-178

  19. Pulses

    • Roy Hayter
    Pages 179-182

  20. Pasta

    • Roy Hayter
    Pages 183-188
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Keywords

About this book

Gives complete coverage of the Food Preparation and Cooking units at NVQ/SVQ Levels 1 and 2. The book is directly linked to the requirements of the NVQs/SVQs both in its content and in its layout and design. There is comprehensive coverage of the necessary information and techniques.

Authors and Affiliations

  • Hotel and Catering Training Company, UK

    Roy Hayter

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