How to use this book............................................................................................................................................................................................vii

effectiveness in terms of cookery and to provide a set of skills for those who wish to progress to further study in the hospitality context. In preparing candidates for life, the course anticipates their future needs and enables them to learn how to plan, prepare and cook food for themselves and others. It also develops organisational skills, which have an application in a wide variety of contexts. Types of paste and their uses .............................................................................................................................................................................................514Health and safety in the catering and hospitality industry.................................................................................................................................... 39 This Unit aims to enable learners to draw on the knowledge, understanding and skills developed in the other three Units. Learners will carry out a practical activity which will require them to prepare, cook and present a two-course meal to a given specification within a given timescale. It will require learners to demonstrate their ability to follow safe and hygienic practices throughout develop an understanding of the characteristics of ingredients and an awareness of their sustainability Finishing desserts and puddings..................................................................................................................................................................................... 466

Index.........................................................................................................................................................................................................................................000 Soup.....................................................................................................................................................................................................................................................96 Identifying hazards in the catering and hospitality workplace ........................................................................................................................... 42 Poultry - looking at different poultry and how they differ. As well as how we can source them sustainably & make healthier choices when using them Sauces..............................................................................................................................................................................................................................................100This Unit aims to develop learners’ organisational and time management skills. Learners will acquire the ability to follow recipes and time plans to produce dishes, with minimal guidance, and to work safely and hygienically. They will also further develop the ability to carry out an evaluation of the product. Types of desserts and puddings .................................................................................................................................................................................... 460 Fruit and Vegetables - looking at different dairy products and how they differ. As well as how we can source them sustainably & make healthier choices when using them.