Table of Contents

Ch1:Unit 101 Introduction to the catering and Hospitality industry
Ch2: Unit 202 Food safety in catering
Ch3: Unit 103 Health and Safety awareness for catering and hospitality
Ch4: Unit 104 Introduction to healthier foods and special diets
Ch5: Unit 105 Introduction to kitchen equipment
Ch6: Unit 106 Introduction to personal workplace skills
Ch7: Unit 107 Prepare and cook food by boiling, poaching and steaming
Ch8: Unit 108 Prepare and cook food by stewing and braising
Ch9: Unit 109 Prepare and cook food by baking, roasting and grilling
Ch10: Unit 110 Prepare and cook food by deep frying and shallow frying
Ch11: Unit 111 Regeneration of pre-prepared food
Ch12: Unit 112 Cold food preparation
Appendix 1: Areas where hazards might occur
Appendix 2: Beef cuts checklist
Glossary
Recipe index
Index

About the Author

Neil Rippington has worked in hospitality education for 12 years as a Chef Lecturer, Quality Manager and Curriculum Manager. He is currently Head of the Centre for Hospitality and Food Studies at the Colchester Institute (CoVE) of which Gary Rhodes is the Patron.

Reviews

Ch1:Unit 101 Introduction to the catering and Hospitality industry Ch2: Unit 202 Food safety in catering Ch3: Unit 103 Health and Safety awareness for catering and hospitality Ch4: Unit 104 Introduction to healthier foods and special diets Ch5: Unit 105 Introduction to kitchen equipment Ch6: Unit 106 Introduction to personal workplace skills Ch7: Unit 107 Prepare and cook food by boiling, poaching and steaming Ch8: Unit 108 Prepare and cook food by stewing and braising Ch9: Unit 109 Prepare and cook food by baking, roasting and grilling Ch10: Unit 110 Prepare and cook food by deep frying and shallow frying Ch11: Unit 111 Regeneration of pre-prepared food Ch12: Unit 112 Cold food preparation Appendix 1: Areas where hazards might occur Appendix 2: Beef cuts checklist Glossary Recipe index Index