How to use this book -- Acknowledgements -- 201 Safe working practices for the hospitality industry -- 1 Know the legislative requirements applicable to the hospitality industry -- 2 Maintain food safety -- 3 Maintain health and safety -- 202 Introduction to professional cookery -- 1 Understand the different characteristics of hospitality establishments and professional kitchens -- 2 Understand the job roles and required behaviours in a professional kitchen -- 3 Understand nutrition, dietary requirements and cookery methods -- 4 Understand stock management and sustainability considerations in professional cookery -- 203 Tools and equipment used in professional cookery -- 1 Use knives and cutting equipment throughout the food production process -- 2 Use tools and small equipment throughout the food production process -- 3 Use large equipment throughout the food production process -- 204 Boiling, poaching and steaming -- 1 Produce boiled products -- 2 Produce poached products -- 3 Produce steamed products -- Recipes -- 205 Stewing and braising -- 1 Produce stewed products -- 2 Produce braised products -- Recipes -- 206 Baking, roasting and grilling -- 1 Produce baked products -- 2 Produce roasted products -- 3 Produce grilled products -- Recipes -- 207 Deep frying and shallow frying -- 1 Produce deep fried products -- 2 Produce shallow fried products -- Recipes -- 208 Producing cold food products -- 1 Produce cold food products -- Recipes -- Assessment strategies for Professional Cookery.