NU Learning Resource Center OPAC catalog › Details for: Food Preparation and Cooking Levels 1 and 2 /

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Food Preparation and Cooking Levels 1 and 2 / Roy Hayter

By: Hayter, Roy [author]Material type: Text

TextPublication details: Australia : Thomson Learning, c2000Edition: Revised 2nd EditionDescription: 250 pages : illustrations ; 28 cmISBN: 9789812405685Subject(s): COOKBOOKS | FOOD INDUSTRY AND TRADE | COOKBOOKS AS TOPICLOC classification: TX 652 .H39 2000

Contents:

Introducing food preparation and cooking -- Safety, security and personal hygiene in food preparation and cooking -- Hygiene in food storage, preparation and cooking -- Maintaining and handling knives -- Food handling and storage -- Cleaning food production areas, equipment and utensils -- Working in food preparation and cooking -- Preparing and cooking basic meat, poultry and offal dishes -- Preparing and cooking basic fish dishes -- Preparing and cooking basic sauces and soups -- Preparing and cooking basic vegetable dishes and salads -- Preparing and cooking basic vegetable protein dishes -- Preparing and cooking basic pulse dishes -- Preparing and cooking basic rice dishes -- Preparing and cooking basic pasta dishes.

Summary: This comprehensive resource has been completely updated for the NVQ/SVQ level 1 and 2 Food Preparation and Cooking units. Roy Hayter covers the basic skills and underpinning knowledge for the 10 level 1 and 19 level 2 cookery units.

Item type:

Books

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Item type	Current library	Home library	Collection	Shelving location	Call number	Copy number	Status	Date due	Barcode
Books	LRC - Main	National University - Manila	Hospitality Management	General Circulation	GC TX 652 .H39 2000 (Browse shelf (Opens below))	c.1	Available		NULIB000001983

Includes index.

Introducing food preparation and cooking --
Safety, security and personal hygiene in food preparation and cooking --
Hygiene in food storage, preparation and cooking --
Maintaining and handling knives --
Food handling and storage --
Cleaning food production areas, equipment and utensils --
Working in food preparation and cooking --
Preparing and cooking basic meat, poultry and offal dishes --
Preparing and cooking basic fish dishes --
Preparing and cooking basic sauces and soups --
Preparing and cooking basic vegetable dishes and salads --
Preparing and cooking basic vegetable protein dishes --
Preparing and cooking basic pulse dishes --
Preparing and cooking basic rice dishes --
Preparing and cooking basic pasta dishes.

This comprehensive resource has been completely updated for the NVQ/SVQ level 1 and 2 Food Preparation and Cooking units. Roy Hayter covers the basic skills and underpinning knowledge for the 10 level 1 and 19 level 2 cookery units.

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