Cover -- Book title -- Copyright -- Contents -- 301 Legal and social responsibilities in the professional kitchen -- Understand the importance of keeping food safe -- 1.1 Legal requirements for food safety -- 1.2 How individuals can take personal responsibility for food safety -- 1.3 Importance of being clean and hygienic -- 1.4 Importance of keeping work areas clean and hygienic -- Understand how to maintain a healthy and safe professional kitchen -- 2.1 Importance of health and safety in the professional kitchen -- 2.2 Controlling hazards in the professional kitchen -- Understand how to design special and balanced menus -- 3.1 Understand the principles of balanced diets -- 3.2 Understand how to design dishes for special diets and balanced menus -- 302 Financial control in the professional kitchen -- Calculate dish costs and selling price -- 1.1 Dish costing -- 1.2 Selling prices -- 1.3 Net prices -- Monitor the financial performance of a professional kitchen -- 2.1 Calculating wastage -- 2.2 Yield management and portion control -- 2.3 Sales analysis and menu planning -- 2.4 Management of kitchen resources -- Understand financial management within professional kitchens -- 3.1 Purchasing considerations -- 3.2 Purchasing cycle -- 3.3 Income statements -- 3.4 Balance sheets -- 303 Stocks, soups and sauces -- Prepare stocks -- 1.1 Types of stock -- 1.2 Quality points -- 1.3 Preparing stock -- 1.4 Storage of stock -- Produce stocks -- 2.1 Producing stock -- 2.2 Commodities to enhance stocks -- 2.3 Storage of stock -- 2.4 Evaluation -- Prepare soups -- 1.1 Types of soup -- 1.2 Quality points -- 1.3 Preparing soup -- 1.4 Storage of soup -- Produce soups -- 2.1 Producing soup -- 2.2 Commodities to enhance soup -- 2.3 Storage of soup -- 2.4 Evaluation -- Prepare sauces -- 1.1 Types of sauces -- 1.2 Quality points -- 1.3 Preparing sauces.

1.4 Storage of sauces -- Produce sauces -- 2.1 Producing sauces -- 2.2 Use commodities to enhance sauces -- 2.3 Storage of sauces -- 2.4 Evaluation -- 2.5 Evaluation of stocks, soups and sauces -- 304 Fruit and vegetables -- Prepare vegetables -- Introduction -- 1.1 Classifications of vegetables -- 1.2 Quality points -- 1.3 Preparing and preserving vegetables -- 1.4 Coatings and stuffings -- 1.5 Storage -- Produce vegetable dishes -- 2.1 Cooking methods -- 2.2 Presenting finished dishes -- 2.3 Evaluation -- Prepare fruit -- 1.1 Classifications of fruit -- 1.2 Quality points -- 1.3 Preparing fruits -- 1.4 Coatings and stuffings -- 1.5 Storage -- Produce fruit dishes -- 2.1 Cooking methods -- 2.2 Presenting finished dishes -- 2.3 Evaluation of fruit and vegetables -- 305 Meat and offal -- Prepare meat and offal -- Introduction -- 1.1 Quality points for different types of meat -- 1.2 How meat composition influences processes and preparation methods -- 1.3 Using skills and techniques to prepare meat -- 1.4 Storage -- Produce meat and offal dishes -- 2.1 Cooking requirements for meat and offal -- 2.2 Effect of cooking methods on meat and offal -- 2.3 Sauces and dressings -- 2.4 Producing dishes to specification using advanced skills -- 2.5 Evaluation -- 306 Poultry -- Prepare poultry dishes -- 1.1 Quality points for different types of poultry -- 1.2 Joints and cuts of poultry -- 1.3 How meat composition influences processes and preparation methods -- 1.4 Using skills and techniques to prepare poultry -- 1.5 Interpret dish specifications -- 1.6 Storage -- Produce poultry dishes -- 2.1 Cooking requirements for poultry -- 2.2 Effect of cooking methods on poultry -- 2.3 Flavourings, coatings and stuffings -- 2.4 Producing dishes to specification -- 2.5 Evaluation -- 307 Fish and shellfish -- Prepare fish dishes and products -- Introduction.

1.1 Quality points -- 1.2 Folds, cuts and products -- 1.3 Preservation methods -- 1.4 Techniques to prepare fish -- 1.5 Storage -- Produce fish dishes and products -- 2.1 Sauces and dressings -- 2.2 Cooking techniques -- 2.3 Evaluation -- Prepare shellfish dishes and products -- Introduction -- 1.1 Quality points -- 1.2 Folds, cuts and products -- 1.3 Preservation methods -- 1.4 Techniques to prepare shellfish -- 1.5 Storage -- Produce shellfish dishes and products -- 2.1 Sauces and dressings -- 2.2 Cooking techniques -- 2.3 Evaluation -- 308 Farinaceous dishes -- Prepare and produce rice dishes -- Introduction -- 1.1 Types of rice -- 1.2 Quality points -- 1.3 Storage -- 1.4 Cooking ingredients -- 1.5 Sauces, dressing and fillings -- 1.6 Evaluation -- Prepare and produce pasta dishes -- Introduction -- 1.1 Types of pasta -- 1.2 Quality points -- 1.3 Storage -- 1.4 Cooking ingredients -- 1.5 Sauces, dressing and fillings -- 1.6 Evaluation -- Prepare and produce grain dishes -- Introduction -- 1.1 Types of grain -- 1.2 Quality points -- 1.3 Storage -- 1.4 Cooking ingredients -- 1.5 Sauces, dressing and fillings -- 1.6 Evaluation -- Prepare and produce egg dishes -- Introduction -- 1.1 Types of egg -- 1.2 Quality points -- 1.3 Storage -- 1.4 Cooking ingredients -- 1.5 Sauces, dressing and fillings -- 1.6 Evaluation -- Prepare and produce gnocchi dishes -- Introduction -- 1.1 Types of gnocchi -- 1.2 Quality points -- 1.3 Storage -- 1.4 Cooking ingredients -- 1.5 Sauces, dressing and fillings -- 1.6 Evaluation -- 1.6 Evaluation of farinaceous, egg and grain dishes -- 309 Desserts and puddings -- Understand how to produce desserts and puddings -- 1.1 Examples of desserts and puddings -- 1.2 Techniques for the production of desserts and puddings -- 1.3 Commodities in desserts and puddings -- 1.4 Storage -- Produce desserts and puddings.

2.1 Specialist equipment -- 2.2 Producing dessert and puddings -- 2.3 Presenting desserts and puddings -- 2.4 Evaluation -- 310 Paste products -- Understand how to produce paste products -- 1.1 Examples of paste -- 1.2 Techniques for the production of paste products -- 1.3 Commodities for paste products -- 1.4 Storage -- Produce paste products -- 2.1 Specialist equipment -- 2.2 Producing paste products -- 2.3 Finishig paste products -- 2.4 Evaluation -- 311 Biscuits, cakes and sponges -- Understand how biscuits, cakes and sponges are produced -- 1.1 Examples of biscuits, cakes and sponges -- 1.2 Techniques used to produce biscuits, cakes and sponges -- 1.3 Using commodities in biscuits, cakes and sponges -- 1.4 Storage -- Produce biscuits, cakes and sponges -- 2.1 Specialist equipment -- 2.2 Producing biscuits, cakes and sponges -- 2.3 Fillings and inserts -- 2.4 Finishing biscuits, cakes and sponges -- 2.5 Evaluation -- 312 Fermented products -- Understand how to produce fermented products -- 1.1 Techniques used to produce fermented doughs -- 1.2 Fermented dough commodities -- 1.3 Storage -- Produce and finish fermented products -- 2.1 Tools and equipment -- 2.2 Producing fermented dough products -- 2.3 Additional ingredients and finishes -- 2.4 Evaluation -- 313 Chocolate products -- Understand how to work with chocolate -- 1.1 Couverture and chocolate -- 1.2 Flavourings, fillings, inclusions and coatings -- 1.3 Quality points -- 1.4 Tempering techniques -- 1.5 Common faults -- 1.6 Storage -- Producing chocolate products -- 2.1 Tools and equipment -- 2.2 Emulsification -- 2.3 Runouts -- 2.4 Truffles -- 2.5 Moulded chocolate praline -- 2.6 Moulded figures or eggs -- 2.7 Evaluation -- Assessment strategies for Professional Cookery* -- Glossary -- A -- B -- C -- D -- E -- F -- G -- H -- I -- J -- K -- L -- M -- N -- O -- P -- R -- S -- T -- U -- V.

W -- 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.