Cover; Book title; Contents; Preface; Introduction; How to use this book; Conversion tables; About this book; Reasons to come to Booker; 1 Methods of cooking; What happens when food is cooked?; The effect of cooking on food; Boiling, poaching and steaming; Stewing/casseroling and braising; Baking and roasting; Grilling and barbecuing; Frying; Other methods of cooking; 2 Stocks, soups and sauces; Health, safety and hygiene; Stocks; Sauces; Soups; Recipes; 3 Cold preparation; Cold food; Health, safety and hygiene; Cold preparation; Hors d'oeuvre and salads.

Dressings, cold sauces, chutneys and relishesRecipes; 4 Eggs; Types of egg; Recipes; 5 Pasta, gnocchi and rice; Pasta; Rice; Recipes; 6 Fish and shellfish; Fish; Shellfish; Recipes; 7 Meat and offal; The structure of meat; Preservation of meat; Health, safety and hygiene; Choosing and buying meat; Cooking meat; Lamb and mutton; Beef; Veal; Pork; Bacon; Offal and other edible parts of the carcass; Recipes; 8 Poultry and game; Poultry; Turkey; Ducks and geese; Game; Recipes; 9 Vegetables, pulses and grains; Vegetables; Pulses; Grains; The vegetarian diet; Recipes; 10 Potatoes.

What are potatoes?Cooking potatoes; Purchasing, selection and storage; Food value; Recipes; 11 Pastry; Pastry work; Ingredients for pastry work; Techniques in pastry work; Ingredients commonly used in desserts; Egg custard-based desserts; Ice creams and sorbets; Fruit; Healthy eating and desserts; Dough products; Cakes, sponges and biscuits; Recipes; 12 Healthy eating; Why healthy eating is important; What is healthy eating?; The balance of good health; Nutrients from food; The chef's role; Special diets; 13 Maintain, handle and clean knives; Knives and related equipment.

Materials used for knivesUsing knives; Food safety and knives; 14 Maintain a safe, hygenic and secure working environment; Introduction; Personal hygiene; Protective clothing; Personal health; First aid; Working safely and legal responsibilities; Hazards and risk assessments; Fire safety; Incident/accident reporting; Emergencies in the workplace; Security in hospitality premises; Procedures; 15 Maintain food safety; What is food safety and why does it matter?; Food poisoning; Personal hygiene; Hygienic working practices to avoid cross contamination; Food spoilage and food preservation.

Food deliveries and storageCleaning; Pests; Hygienic premises; Food safety management systems; What the law says; 16 Work as part of a team; Teamwork; Planning and organising work; Communication; Contributing to your own learning and development; Glossary; A; B; C; D; E; F; G; H; I; J; L; M; N; O; P; Q; R; S; T; V; W; Y; Index of recipes; B; C; D; E; F; G; H; K; L; M; O; P; R; S; T; V; Index; A; B; C; D; E; F; G; H; I; J; K; L; M; N; O; P; Q; R; S; T; U; V; W; Y; Z.