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Dynamic Learning is an online subscription solution that supports teachers and students with quality content and unique tools. Dynamic Learning includes Teaching and Learning Resources, Whiteboard eTextbooks and Student eTextbooks. Practical Cookery for the Level 3 NVQ and VRQ Diploma Teaching and Learning Resources help teachers create outstanding lessons and encourage students to develop, progress and achieve. Using the Lesson Builder tool teachers can: create, organise and edit lessons (cid:79)(cid:3) share plans, lessons and resources with colleagues (cid:79)(cid:3) assign lessons and resources to students (cid:79)(cid:3) export lessons and pre-tagged content to a VLE at the click of a button. (cid:79)(cid:3) Teachers can also combine their own trusted resources alongside those from Practical Cookery for the Level 3 NVQ and VRQ Diploma which has a whole host of informative, exciting and interactive resources including: Schemes of work providing complete guidance on delivering all NVQ and VRQ units (cid:79)(cid:3) Video demonstrations of key skills and techniques (cid:79)(cid:3) Interactive quizzes to practise and consolidate learning (cid:79)(cid:3) PowerPoint presentations to explain important concepts and generate discussion. (cid:79)(cid:3) Practical Cookery for the Level 3 NVQ and VRQ Diploma is also available as a Whiteboard eTextbook which is ideal for front-of-class teaching and lesson planning. Whiteboard eTextbooks are zoomable, flickable, searchable pages of traditional printed textbooks that enable teachers to: display pages to their class (cid:79)(cid:3) export sections of the book to their VLE (cid:79)(cid:3) add notes and highlight areas (cid:79)(cid:3) bookmark key pages. (cid:79)(cid:3) Additionally, the Student eTextbook version of Practical Cookery for the Level 3 NVQ and VRQ Diploma gives your students the freedom to study anytime, anywhere. Assigning time-limited copies to your students enables them to download and view the title on any device or browser. Find out more and sign up for free trials – visit: www.hoddereducation.co.uk/dynamiclearning DaviD Foskett Neil RippiNgtoN patRicia paskiNs steve thoRpe pRactical cookeRy for the LeveL 3 NvQ aNd vrQ dipLoma The authors and publishers would like to thank the following for permission to reproduce copyright illustrations: Page ix courtesy of Heston Blumenthal; p.3 © Barbara Pheby – Fotolia; p.20 © erwinova – Fotolia.com; p.23 © Minerva Studio – Fotolia; p.24 © WavebreakmediaMicro – Fotolia; p.26 © erwinova – Fotolia; p.30 © Bananastock/Photolibrary Group Ltd/Getty Images/Restaurant BN-181; p.33 © Sam Bailey/Hodder Education; p.35 top Russums, bottom Allergen Saf-T-ZoneTM cutting board courtesy of San Jamar; p.36 top © Suhendri Utet – Fotolia.com, bottom © Crown copyright 2007 283373 1p 1k Sep07/ http://www.nationalarchives.gov.uk/doc/open-government-licence/version/2/; p.40 © beptt – Fotolia; p.43 top © James Steidl – Fotolia, middle © Ayupov Evgeniy – Fotolia, bottom © genphoto_art/Getty Images/iStockphoto/Thinkstock; p.48 right © NIAID/ CDC/Science Photo Library; p.50 © Eye Of Science/Science Photo Library; p.54 © paulmz – Fotolia; p.58 © Phoenix – Fotolia; p.64 © WavebreakmediaMicro – Fotolia; p.67 © vvvita – Fotolia; p.69 © Andres Rodriguez – Fotolia; p.71 © Monkey Business – Fotolia. com; p.72 © Andrea Chu/Digital Vision/Getty Images/Thinkstock; p.78 © Fotosenmeer.nl – Fotolia; p.82 © Ingram Publishing Limited; p.83 reproduced with kind permission of Red Tractor Assurance; p.84 top © Matthias Clausen/Getty Images/iStockphoto/Thinkstock, bottom courtesy of Booker; pp.96, 99 except top, 102 top, 103, 110 top, 112, 113, 124 except bottom, 145, 147 top, 149, 157, 161, 204, 213 top, 218 bottom, 224 bottom © Sam Bailey/Hodder Education; p.238 top © EBLEX, others © Sam Bailey/Hodder Education; pp.239 bottom, 240 © Sam Bailey/Hodder Education; p.241 middle © EBLEX; p.242 © Sam Bailey/Hodder Education; p.243 bottom © BPEX; pp.248, 251, 254, 272 left, 276, 277 © Sam Bailey/Hodder Education; p.280 Tom Taylor, City College, Norwich; pp.283 bottom, 285 bottom, 291–3, 299–301, 302 bottom, 305, 310 bottom, 313, 314, 318–22, 325 bottom © Sam Bailey/Hodder Education; p.327 © Patty – Fotolia; pp.333, 341, 344 bottom, 354, 357–61, 556 left © Sam Bailey/Hodder Education; p.557 © AnisimovaAlesya/ Getty Images/iStockphoto/Thinkstock; p.558 top Tom Taylor, City College, Norwich; p.563 Crown copyright. Except where stated above, photographs are by Andrew Callaghan. Orders: please contact Bookpoint Ltd, 130 Milton Park, Abingdon, Oxon OX14 4SB. Telephone: (44) 01235 827720. Fax: (44) 01235 400454. Lines are open from 9.00 to 5.00, Monday to Saturday, with a 24-hour message answering service. You can also order through our website www.hoddereducation.co.uk If you have any comments to make about this, or any of our other titles, please send them to educationenquiries@ hodder.co.uk British Library Cataloguing in Publication Data A catalogue record for this title is available from the British Library. ISBN: 978 1 471 80669 8 This edition published 2014. Impression number 10 9 8 7 6 5 4 3 2 1 Year 2014, 2015, 2016, 2017 Copyright © 2014 David Foskett, Neil Rippington, Patricia Paskins and Steve Thorpe All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopy, recording, or any information storage and retrieval system, without permission in writing from the publisher or under licence from the Copyright Licensing Agency Limited. Further details of such licences (for reprographic reproduction) may be obtained from the Copyright Licensing Agency Limited, of Saffron House, 6–10 Kirby Street, London EC1N 8TS. Hachette UK’s policy is to use papers that are natural, renewable and recyclable products and made from wood grown in sustainable forests. The logging and manufacturing processes are expected to conform to the environmental regulations of the country of origin. Typeset by DC Graphic Design Limited, Swanley Village, Kent. Printed in Italy for Hodder Education, an Hachette UK Company, 338 Euston Road, London NW1 3BH. 806698_00_PracticalCook_L3_Prelims.indd 2 14/03/2014 09:30 Contents Mapping to your course vii ................................................................................................................................................................................... About the authors viii ..................................................................................................................................................................................................... Foreword by Heston Blumenthal ix ........................................................................................................................................................... Acknowledgements x ................................................................................................................................................................................................... Using the QR codes x .................................................................................................................................................................................................. 1 Supervisory skills in the hospitality industry 1 Supervising health and safety ..................................................................................................................................................................................................1 Planning, applying and monitoring health and safety ................................................................................................................................................2 Maintaining a healthy and safe working environment ................................................................................................................................................3 Sources of support for supervisors of health and safety .........................................................................................................................................6 Setting health and safety standards.....................................................................................................................................................................................7 Accidents in the workplace .......................................................................................................................................................................................................9 Fire safety ...........................................................................................................................................................................................................................................12 Hazards in the workplace and risk reduction ...............................................................................................................................................................15 Risk assessment ............................................................................................................................................................................................................................16 Recording and reporting procedures ................................................................................................................................................................................18 The supervisor as a leader.......................................................................................................................................................................................................19 Leadership and supervisory styles ....................................................................................................................................................................................23 Developing positive working relationships ......................................................................................................................................................................24 The characteristics of a good team ....................................................................................................................................................................................24 Training ...............................................................................................................................................................................................................................................26 2 Supervising food safety 29 Food safety legislation ...............................................................................................................................................................................................................29 Applying and monitoring good hygiene practice .......................................................................................................................................................32 Implementing food safety management procedures ..............................................................................................................................................44 Methods and procedures for controlling food safety ..............................................................................................................................................52 HACCP and food safety management systems .........................................................................................................................................................58 Due diligence ..................................................................................................................................................................................................................................62 Checking the HACCP system is effective ......................................................................................................................................................................62 Safer Food, Better Business ..................................................................................................................................................................................................63 Scores on Doors ...........................................................................................................................................................................................................................63 The role of the supervisor ........................................................................................................................................................................................................63 iii Practical Cookery for the Level 3 NVQ and VRQ Diploma 3 Exploring gastronomy 66 What is gastronomy? .................................................................................................................................................................................................................66 Factors that make a good dining experience...............................................................................................................................................................68 Factors affecting how and what we eat ..........................................................................................................................................................................68 Beverages that complement different foods ................................................................................................................................................................70 Cultural influences on our choice of food.......................................................................................................................................................................70 Religion and food and drink ....................................................................................................................................................................................................71 Lifestyle and its influence on eating and drinking .......................................................................................................................................................71 The influence of the media ......................................................................................................................................................................................................73 The influence of science and technology .......................................................................................................................................................................73 Molecular gastronomy ................................................................................................................................................................................................................75 A short history of gastronomy ................................................................................................................................................................................................75 The supply and use of commodities .................................................................................................................................................................................77 Centralised or decentralised purchasing ........................................................................................................................................................................78 Quality assurance.........................................................................................................................................................................................................................80 How many suppliers can you afford? ................................................................................................................................................................................81 The impact of transportation on food ...............................................................................................................................................................................83 Controlling resources .................................................................................................................................................................................................................84 4 Complex cold products, canapés and cocktail products 89 The larder, kitchen or garde manger .................................................................................................................................................................................90 Cold products .................................................................................................................................................................................................................................91 Canapés and cocktail products ........................................................................................................................................................................................100 Presentation ..................................................................................................................................................................................................................................101 Recipes ............................................................................................................................................................................................................................................102 5 Advanced pasta dishes 122 Pasta composition .....................................................................................................................................................................................................................122 Types of pasta ..............................................................................................................................................................................................................................123 Noodles ............................................................................................................................................................................................................................................125 Sauces and accompaniments for pasta .......................................................................................................................................................................125 Preparing and cooking dried pasta .................................................................................................................................................................................125 Storage .............................................................................................................................................................................................................................................125 Recipes ............................................................................................................................................................................................................................................126 6 Advanced soups, sauces and dressings 139 Soups ................................................................................................................................................................................................................................................140 Garnishes and accompaniments ......................................................................................................................................................................................142 Preparation methods ................................................................................................................................................................................................................143 Holding and serving soups ...................................................................................................................................................................................................143 Recipes for soups ......................................................................................................................................................................................................................144 Sauces and dressings .............................................................................................................................................................................................................163 Recipes for sauces and dressings ...................................................................................................................................................................................168 7 Advanced vegetable and vegetarian dishes 188 Vegetables ......................................................................................................................................................................................................................................189 Types of vegetables ..................................................................................................................................................................................................................190 Quality ..............................................................................................................................................................................................................................................206 Storage ............................................................................................................................................................................................................................................206 iv Preservation ...................................................................................................................................................................................................................................207 Effects of cooking on vegetables ......................................................................................................................................................................................207 Advanced techniques for preparing and cooking vegetables .........................................................................................................................207 Vegetarian cooking ....................................................................................................................................................................................................................210 Protein and vegetarian diets ................................................................................................................................................................................................211 Recipes ............................................................................................................................................................................................................................................212 8 Advanced meat dishes 235 Origins ..............................................................................................................................................................................................................................................236 Composition .................................................................................................................................................................................................................................236 Quality ..............................................................................................................................................................................................................................................236 Types of meat ...............................................................................................................................................................................................................................237 Advanced techniques for preparing and cooking meat ......................................................................................................................................245 Recipes ............................................................................................................................................................................................................................................247 9 Advanced poultry and game dishes 270 Poultry ...............................................................................................................................................................................................................................................271 Advanced preparation and cooking techniques ......................................................................................................................................................276 Recipes for poultry ....................................................................................................................................................................................................................280 Game ................................................................................................................................................................................................................................................298 Recipes for game ......................................................................................................................................................................................................................302 10 Advanced fish and shellfish dishes 317 Fish .....................................................................................................................................................................................................................................................318 Recipes for fish ...........................................................................................................................................................................................................................330 Shellfish ...........................................................................................................................................................................................................................................356 Recipes for shellfish .................................................................................................................................................................................................................362 11 Bread, dough and batter products 372 Food allergies and intolerance ............................................................................................................................................................................................372 The main ingredients of fermented goods ...................................................................................................................................................................373 Classification of doughs .........................................................................................................................................................................................................374 Methods ...........................................................................................................................................................................................................................................374 The main equipment used ....................................................................................................................................................................................................375 Definitions .......................................................................................................................................................................................................................................376 Storage .............................................................................................................................................................................................................................................377 The Maillard reaction ................................................................................................................................................................................................................377 Recipes ............................................................................................................................................................................................................................................378 12 Petits fours 400 Types of petits fours ..................................................................................................................................................................................................................401 Food allergies ...............................................................................................................................................................................................................................401 Presentation ..................................................................................................................................................................................................................................401 Storage .............................................................................................................................................................................................................................................401 Handmade chocolates ............................................................................................................................................................................................................401 Fondant ...........................................................................................................................................................................................................................................403 Marzipan (almond paste) ......................................................................................................................................................................................................403 Recipes ...........................................................................................................................................................................................................................................404 v Practical Cookery for the Level 3 NVQ and VRQ Diploma 13 Pastry products 424 Key points .......................................................................................................................................................................................................................................425 Health and safety ........................................................................................................................................................................................................................425 Techniques in pastry work ....................................................................................................................................................................................................425 Sauces, creams and fillings used in patisserie .........................................................................................................................................................428 Recipes ............................................................................................................................................................................................................................................429 14 Hot, cold and frozen desserts 459 Ingredients used in desserts...............................................................................................................................................................................................460 Hot desserts .................................................................................................................................................................................................................................463 Food safety and hygienic practice...................................................................................................................................................................................465 Recipes for hot desserts .......................................................................................................................................................................................................466 Cold and frozen desserts ......................................................................................................................................................................................................477 Ice cream regulations ...............................................................................................................................................................................................................479 The ice cream making process ..........................................................................................................................................................................................479 Recipes for cold and frozen desserts............................................................................................................................................................................482 Sauces, espumas and foams ............................................................................................................................................................................................502 Recipes for sauces, espumas and foams ..................................................................................................................................................................503 15 Biscuit, cake and sponge products 508 Cakes and sponges .................................................................................................................................................................................................................509 Techniques ....................................................................................................................................................................................................................................509 The main ingredients ................................................................................................................................................................................................................511 Essential equipment .................................................................................................................................................................................................................511 Recipes ............................................................................................................................................................................................................................................513 16 Decorative items 529 Chocolate .......................................................................................................................................................................................................................................530 Sugar work ....................................................................................................................................................................................................................................533 Marzipan (almond paste) ......................................................................................................................................................................................................536 Pastillage (gum paste) ............................................................................................................................................................................................................536 Recipes ............................................................................................................................................................................................................................................537 17 Food product development 549 Developing new recipes and menus ..............................................................................................................................................................................549 Essential considerations in menu planning ................................................................................................................................................................549 Specific considerations when developing a new food product ......................................................................................................................552 Menu design ..................................................................................................................................................................................................................................552 New technology and modern equipment ...................................................................................................................................................................554 Molecular gastronomy ............................................................................................................................................................................................................556 Recipes ...........................................................................................................................................................................................................................................558 18 Healthier dishes and special dietary requirements 560 Cooking for health.....................................................................................................................................................................................................................560 Dietary requirements and intolerances .........................................................................................................................................................................563 Recipes ...........................................................................................................................................................................................................................................565 Glossary 569 .............................................................................................................................................................................................................................. Index 000 ......................................................................................................................................................................................................................................... vi Mapping to your course Mapping to your course This book covers the Level 3 Diploma in Professional Professional Cookery (Patisserie and Confectionery). The Cookery (VRQ) and the Level 3 NVQ Diploma in Professional table below shows where you can find the content that Cookery. It is also suitable for the Level 3 NVQ Diploma in covers each unit. Unit code Unit title Chapter of the book Level 3 Diploma in Professional Cookery (VRQ) Supervisory Skills in the Hospitality Industry Chapter 1 The Principles of Food Safety Supervision for Catering Chapter 2 Exploring Gastronomy Chapter 3 Advanced Skills and Techniques in Producing Vegetable and Vegetarian Dishes Chapter 7 Advanced Skills and Techniques in Producing Meat Dishes Chapter 8 Advanced Skills and Techniques in Producing Poultry and Game Dishes Chapter 9 Advanced Skills and Techniques in Producing Fish and Shellfish Dishes Chapter 10 Produce Fermented Dough and Batter Products Chapter 11 Produce Petits Fours Chapter 12 Produce Paste Products Chapter 13 Produce Hot, Cold and Frozen Desserts Chapter 14 Produce Biscuits, Cake and Sponges Chapter 15 Food Product Development Chapter 17 Level 3 NVQ Diploma in Professional Cookery (Level 3 NVQ Diploma in Professional Cookery (Patisserie and Confectionery), only units marked * apply) *2GEN3 Maintain Food Safety when Storing, Preparing and Cooking Food Chapter 2 *HSL4 Maintain the Health, Hygiene, Safety and Security of the Working Environment Chapter 2 *MSC D1 Develop Productive Working Relationships with Colleagues Chapter 1 HSL2 2PR17 Produce Healthier Dishes Chapter 18 3FC1 Cook and Finish Complex Fish Dishes Chapter 10 3FC2 Cook and Finish Complex Shellfish Dishes Chapter 10 3FC3 Cook and Finish Complex Meat Dishes Chapter 8 3FC4 Cook and Finish Complex Poultry Dishes Chapter 9 3FC6 Cook and Finish Complex Vegetable Dishes Chapter 7 3FP1 Prepare Fish for Complex Dishes Chapter 10 3FP2 Prepare Shellfish for Complex Dishes Chapter 10 3FP3 Prepare Meat for Complex Dishes Chapter 8 3FP4 Prepare Poultry for Complex Dishes Chapter 9 3FP5 Prepare Game for Complex Dishes Chapter 9 3FPC1 Prepare, Cook and Finish Complex Hot Sauces Chapter 6 3FPC10 Prepare, Finish and Present Canapés and Cocktail Products Chapter 4 3FPC11 Prepare, Cook and Finish Dressings and Cold Sauces Chapter 4 *3FPC12 Prepare, Cook and Finish Complex Hot Desserts Chapter 14 *3FPC13 Prepare, Cook and Finish Complex Cold Desserts Chapter 14 *3FPC14 Produce Sauces, Fillings and Coatings for Complex Desserts Chapters 13 and 14 3FPC2 Prepare, Cook and Finish Complex Soups Chapter 6 vii Practical Cookery for the Level 3 NVQ and VRQ Diploma Unit code Unit title Chapter of the book 3FPC3 Prepare, Cook and Finish Fresh Pasta Dishes Chapter 5 *3FPC4 Prepare, Cook and Finish Complex Bread and Dough Products Chapter 11 *3FPC5 Prepare, Cook and Finish Complex Cakes, Sponges, Biscuits and Scones Chapters 12 and 15 *3FPC6 Prepare, Cook and Finish Complex Pastry Products Chapter 13 *3FPC7 Prepare, Process and Finish Complex Chocolate Products Chapter 16 *3FPC8 Prepare, Process and Finish Marzipan, Pastillage and Sugar Products Chapter 16 *3FPC9 Prepare, Cook and Present Complex Cold Products Chapter 4 *PERR/10 Employment Rights and Responsibilities in the Hospitality, Leisure, Travel and Chapter 1 Tourism Sector *HSL3 Contribute to the Control of Resources Chapter 1 *HSL30 Ensure Food Safety Practices are Followed in the Preparation and Serving of Food Chapter 2 and Drink *HSL9 Contribute to the Development of Recipes and Menus Chapter 17 About the authors Professor David Foskett MBE CMA FIH is Head of School at the London School of Tourism and Hospitality at the University of West London. Neil Rippington is Dean of the College of Food at University College Birmingham. Patricia Paskins is Senior Hospitality Lecturer and Work-Based Learning Co-ordinator at the London School of Tourism and Hospitality at the University of West London. She was awarded the Craft Guild of Chefs award for Chef Lecturer of the Year, 2013. Steve Thorpe FIH is Head of the Hotel, Hair and Beauty School at City College, Norwich. Dedication This book is dedicated to the memory of Professor Dr William Barry, academic and entrepreneur, who was a keen supporter of students entering the hospitality industry. viii

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Practical cookery for the Level 3 NVQ and VRQ Diploma. PDF

596 Pages·2014·52.093 MB·English
by  Patricia Paskins, David Foskett, Neil Rippington, Steve Thorpe
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Dynamic Learning is an online subscription solution that supports teachers and students with quality content and unique tools. Dynamic Learning includes Teaching and Learning Resources, Whiteboard eTextbooks and Student eTextbooks. Practical Cookery for the Level 3 NVQ and VRQ Diploma Teaching and Learning Resources help teachers create outstanding lessons and encourage students to develop, progress and achieve. Using the Lesson Builder tool teachers can: create, organise and edit lessons (cid:79)(cid:3) share plans, lessons and resources with colleagues (cid:79)(cid:3) assign lessons and resources to students (cid:79)(cid:3) export lessons and pre-tagged content to a VLE at the click of a button. (cid:79)(cid:3) Teachers can also combine their own trusted resources alongside those from Practical Cookery for the Level 3 NVQ and VRQ Diploma which has a whole host of informative, exciting and interactive resources including: Schemes of work providing complete guidance on delivering all NVQ and VRQ units (cid:79)(cid:3) Video demonstrations of key skills and techniques (cid:79)(cid:3) Interactive quizzes to practise and consolidate learning (cid:79)(cid:3) PowerPoint presentations to explain important concepts and generate discussion. (cid:79)(cid:3) Practical Cookery for the Level 3 NVQ and VRQ Diploma is also available as a Whiteboard eTextbook which is ideal for front-of-class teaching and lesson planning. Whiteboard eTextbooks are zoomable, flickable, searchable pages of traditional printed textbooks that enable teachers to: display pages to their class (cid:79)(cid:3) export sections of the book to their VLE (cid:79)(cid:3) add notes and highlight areas (cid:79)(cid:3) bookmark key pages. (cid:79)(cid:3) Additionally, the Student eTextbook version of Practical Cookery for the Level 3 NVQ and VRQ Diploma gives your students the freedom to study anytime, anywhere. Assigning time-limited copies to your students enables them to download and view the title on any device or browser. Find out more and sign up for free trials – visit: www.hoddereducation.co.uk/dynamiclearning DaviD Foskett Neil RippiNgtoN patRicia paskiNs steve thoRpe pRactical cookeRy for the LeveL 3 NvQ aNd vrQ dipLoma The authors and publishers would like to thank the following for permission to reproduce copyright illustrations: Page ix courtesy of Heston Blumenthal; p.3 © Barbara Pheby – Fotolia; p.20 © erwinova – Fotolia.com; p.23 © Minerva Studio – Fotolia; p.24 © WavebreakmediaMicro – Fotolia; p.26 © erwinova – Fotolia; p.30 © Bananastock/Photolibrary Group Ltd/Getty Images/Restaurant BN-181; p.33 © Sam Bailey/Hodder Education; p.35 top Russums, bottom Allergen Saf-T-ZoneTM cutting board courtesy of San Jamar; p.36 top © Suhendri Utet – Fotolia.com, bottom © Crown copyright 2007 283373 1p 1k Sep07/ http://www.nationalarchives.gov.uk/doc/open-government-licence/version/2/; p.40 © beptt – Fotolia; p.43 top © James Steidl – Fotolia, middle © Ayupov Evgeniy – Fotolia, bottom © genphoto_art/Getty Images/iStockphoto/Thinkstock; p.48 right © NIAID/ CDC/Science Photo Library; p.50 © Eye Of Science/Science Photo Library; p.54 © paulmz – Fotolia; p.58 © Phoenix – Fotolia; p.64 © WavebreakmediaMicro – Fotolia; p.67 © vvvita – Fotolia; p.69 © Andres Rodriguez – Fotolia; p.71 © Monkey Business – Fotolia. com; p.72 © Andrea Chu/Digital Vision/Getty Images/Thinkstock; p.78 © Fotosenmeer.nl – Fotolia; p.82 © Ingram Publishing Limited; p.83 reproduced with kind permission of Red Tractor Assurance; p.84 top © Matthias Clausen/Getty Images/iStockphoto/Thinkstock, bottom courtesy of Booker; pp.96, 99 except top, 102 top, 103, 110 top, 112, 113, 124 except bottom, 145, 147 top, 149, 157, 161, 204, 213 top, 218 bottom, 224 bottom © Sam Bailey/Hodder Education; p.238 top © EBLEX, others © Sam Bailey/Hodder Education; pp.239 bottom, 240 © Sam Bailey/Hodder Education; p.241 middle © EBLEX; p.242 © Sam Bailey/Hodder Education; p.243 bottom © BPEX; pp.248, 251, 254, 272 left, 276, 277 © Sam Bailey/Hodder Education; p.280 Tom Taylor, City College, Norwich; pp.283 bottom, 285 bottom, 291–3, 299–301, 302 bottom, 305, 310 bottom, 313, 314, 318–22, 325 bottom © Sam Bailey/Hodder Education; p.327 © Patty – Fotolia; pp.333, 341, 344 bottom, 354, 357–61, 556 left © Sam Bailey/Hodder Education; p.557 © AnisimovaAlesya/ Getty Images/iStockphoto/Thinkstock; p.558 top Tom Taylor, City College, Norwich; p.563 Crown copyright. Except where stated above, photographs are by Andrew Callaghan. Orders: please contact Bookpoint Ltd, 130 Milton Park, Abingdon, Oxon OX14 4SB. Telephone: (44) 01235 827720. Fax: (44) 01235 400454. Lines are open from 9.00 to 5.00, Monday to Saturday, with a 24-hour message answering service. You can also order through our website www.hoddereducation.co.uk If you have any comments to make about this, or any of our other titles, please send them to educationenquiries@ hodder.co.uk British Library Cataloguing in Publication Data A catalogue record for this title is available from the British Library. ISBN: 978 1 471 80669 8 This edition published 2014. Impression number 10 9 8 7 6 5 4 3 2 1 Year 2014, 2015, 2016, 2017 Copyright © 2014 David Foskett, Neil Rippington, Patricia Paskins and Steve Thorpe All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopy, recording, or any information storage and retrieval system, without permission in writing from the publisher or under licence from the Copyright Licensing Agency Limited. Further details of such licences (for reprographic reproduction) may be obtained from the Copyright Licensing Agency Limited, of Saffron House, 6–10 Kirby Street, London EC1N 8TS. Hachette UK’s policy is to use papers that are natural, renewable and recyclable products and made from wood grown in sustainable forests. The logging and manufacturing processes are expected to conform to the environmental regulations of the country of origin. Typeset by DC Graphic Design Limited, Swanley Village, Kent. Printed in Italy for Hodder Education, an Hachette UK Company, 338 Euston Road, London NW1 3BH. 806698_00_PracticalCook_L3_Prelims.indd 2 14/03/2014 09:30 Contents Mapping to your course vii ................................................................................................................................................................................... About the authors viii ..................................................................................................................................................................................................... Foreword by Heston Blumenthal ix ........................................................................................................................................................... Acknowledgements x ................................................................................................................................................................................................... Using the QR codes x .................................................................................................................................................................................................. 1 Supervisory skills in the hospitality industry 1 Supervising health and safety ..................................................................................................................................................................................................1 Planning, applying and monitoring health and safety ................................................................................................................................................2 Maintaining a healthy and safe working environment ................................................................................................................................................3 Sources of support for supervisors of health and safety .........................................................................................................................................6 Setting health and safety standards.....................................................................................................................................................................................7 Accidents in the workplace .......................................................................................................................................................................................................9 Fire safety ...........................................................................................................................................................................................................................................12 Hazards in the workplace and risk reduction ...............................................................................................................................................................15 Risk assessment ............................................................................................................................................................................................................................16 Recording and reporting procedures ................................................................................................................................................................................18 The supervisor as a leader.......................................................................................................................................................................................................19 Leadership and supervisory styles ....................................................................................................................................................................................23 Developing positive working relationships ......................................................................................................................................................................24 The characteristics of a good team ....................................................................................................................................................................................24 Training ...............................................................................................................................................................................................................................................26 2 Supervising food safety 29 Food safety legislation ...............................................................................................................................................................................................................29 Applying and monitoring good hygiene practice .......................................................................................................................................................32 Implementing food safety management procedures ..............................................................................................................................................44 Methods and procedures for controlling food safety ..............................................................................................................................................52 HACCP and food safety management systems .........................................................................................................................................................58 Due diligence ..................................................................................................................................................................................................................................62 Checking the HACCP system is effective ......................................................................................................................................................................62 Safer Food, Better Business ..................................................................................................................................................................................................63 Scores on Doors ...........................................................................................................................................................................................................................63 The role of the supervisor ........................................................................................................................................................................................................63 iii Practical Cookery for the Level 3 NVQ and VRQ Diploma 3 Exploring gastronomy 66 What is gastronomy? .................................................................................................................................................................................................................66 Factors that make a good dining experience...............................................................................................................................................................68 Factors affecting how and what we eat ..........................................................................................................................................................................68 Beverages that complement different foods ................................................................................................................................................................70 Cultural influences on our choice of food.......................................................................................................................................................................70 Religion and food and drink ....................................................................................................................................................................................................71 Lifestyle and its influence on eating and drinking .......................................................................................................................................................71 The influence of the media ......................................................................................................................................................................................................73 The influence of science and technology .......................................................................................................................................................................73 Molecular gastronomy ................................................................................................................................................................................................................75 A short history of gastronomy ................................................................................................................................................................................................75 The supply and use of commodities .................................................................................................................................................................................77 Centralised or decentralised purchasing ........................................................................................................................................................................78 Quality assurance.........................................................................................................................................................................................................................80 How many suppliers can you afford? ................................................................................................................................................................................81 The impact of transportation on food ...............................................................................................................................................................................83 Controlling resources .................................................................................................................................................................................................................84 4 Complex cold products, canapés and cocktail products 89 The larder, kitchen or garde manger .................................................................................................................................................................................90 Cold products .................................................................................................................................................................................................................................91 Canapés and cocktail products ........................................................................................................................................................................................100 Presentation ..................................................................................................................................................................................................................................101 Recipes ............................................................................................................................................................................................................................................102 5 Advanced pasta dishes 122 Pasta composition .....................................................................................................................................................................................................................122 Types of pasta ..............................................................................................................................................................................................................................123 Noodles ............................................................................................................................................................................................................................................125 Sauces and accompaniments for pasta .......................................................................................................................................................................125 Preparing and cooking dried pasta .................................................................................................................................................................................125 Storage .............................................................................................................................................................................................................................................125 Recipes ............................................................................................................................................................................................................................................126 6 Advanced soups, sauces and dressings 139 Soups ................................................................................................................................................................................................................................................140 Garnishes and accompaniments ......................................................................................................................................................................................142 Preparation methods ................................................................................................................................................................................................................143 Holding and serving soups ...................................................................................................................................................................................................143 Recipes for soups ......................................................................................................................................................................................................................144 Sauces and dressings .............................................................................................................................................................................................................163 Recipes for sauces and dressings ...................................................................................................................................................................................168 7 Advanced vegetable and vegetarian dishes 188 Vegetables ......................................................................................................................................................................................................................................189 Types of vegetables ..................................................................................................................................................................................................................190 Quality ..............................................................................................................................................................................................................................................206 Storage ............................................................................................................................................................................................................................................206 iv Preservation ...................................................................................................................................................................................................................................207 Effects of cooking on vegetables ......................................................................................................................................................................................207 Advanced techniques for preparing and cooking vegetables .........................................................................................................................207 Vegetarian cooking ....................................................................................................................................................................................................................210 Protein and vegetarian diets ................................................................................................................................................................................................211 Recipes ............................................................................................................................................................................................................................................212 8 Advanced meat dishes 235 Origins ..............................................................................................................................................................................................................................................236 Composition .................................................................................................................................................................................................................................236 Quality ..............................................................................................................................................................................................................................................236 Types of meat ...............................................................................................................................................................................................................................237 Advanced techniques for preparing and cooking meat ......................................................................................................................................245 Recipes ............................................................................................................................................................................................................................................247 9 Advanced poultry and game dishes 270 Poultry ...............................................................................................................................................................................................................................................271 Advanced preparation and cooking techniques ......................................................................................................................................................276 Recipes for poultry ....................................................................................................................................................................................................................280 Game ................................................................................................................................................................................................................................................298 Recipes for game ......................................................................................................................................................................................................................302 10 Advanced fish and shellfish dishes 317 Fish .....................................................................................................................................................................................................................................................318 Recipes for fish ...........................................................................................................................................................................................................................330 Shellfish ...........................................................................................................................................................................................................................................356 Recipes for shellfish .................................................................................................................................................................................................................362 11 Bread, dough and batter products 372 Food allergies and intolerance ............................................................................................................................................................................................372 The main ingredients of fermented goods ...................................................................................................................................................................373 Classification of doughs .........................................................................................................................................................................................................374 Methods ...........................................................................................................................................................................................................................................374 The main equipment used ....................................................................................................................................................................................................375 Definitions .......................................................................................................................................................................................................................................376 Storage .............................................................................................................................................................................................................................................377 The Maillard reaction ................................................................................................................................................................................................................377 Recipes ............................................................................................................................................................................................................................................378 12 Petits fours 400 Types of petits fours ..................................................................................................................................................................................................................401 Food allergies ...............................................................................................................................................................................................................................401 Presentation ..................................................................................................................................................................................................................................401 Storage .............................................................................................................................................................................................................................................401 Handmade chocolates ............................................................................................................................................................................................................401 Fondant ...........................................................................................................................................................................................................................................403 Marzipan (almond paste) ......................................................................................................................................................................................................403 Recipes ...........................................................................................................................................................................................................................................404 v Practical Cookery for the Level 3 NVQ and VRQ Diploma 13 Pastry products 424 Key points .......................................................................................................................................................................................................................................425 Health and safety ........................................................................................................................................................................................................................425 Techniques in pastry work ....................................................................................................................................................................................................425 Sauces, creams and fillings used in patisserie .........................................................................................................................................................428 Recipes ............................................................................................................................................................................................................................................429 14 Hot, cold and frozen desserts 459 Ingredients used in desserts...............................................................................................................................................................................................460 Hot desserts .................................................................................................................................................................................................................................463 Food safety and hygienic practice...................................................................................................................................................................................465 Recipes for hot desserts .......................................................................................................................................................................................................466 Cold and frozen desserts ......................................................................................................................................................................................................477 Ice cream regulations ...............................................................................................................................................................................................................479 The ice cream making process ..........................................................................................................................................................................................479 Recipes for cold and frozen desserts............................................................................................................................................................................482 Sauces, espumas and foams ............................................................................................................................................................................................502 Recipes for sauces, espumas and foams ..................................................................................................................................................................503 15 Biscuit, cake and sponge products 508 Cakes and sponges .................................................................................................................................................................................................................509 Techniques ....................................................................................................................................................................................................................................509 The main ingredients ................................................................................................................................................................................................................511 Essential equipment .................................................................................................................................................................................................................511 Recipes ............................................................................................................................................................................................................................................513 16 Decorative items 529 Chocolate .......................................................................................................................................................................................................................................530 Sugar work ....................................................................................................................................................................................................................................533 Marzipan (almond paste) ......................................................................................................................................................................................................536 Pastillage (gum paste) ............................................................................................................................................................................................................536 Recipes ............................................................................................................................................................................................................................................537 17 Food product development 549 Developing new recipes and menus ..............................................................................................................................................................................549 Essential considerations in menu planning ................................................................................................................................................................549 Specific considerations when developing a new food product ......................................................................................................................552 Menu design ..................................................................................................................................................................................................................................552 New technology and modern equipment ...................................................................................................................................................................554 Molecular gastronomy ............................................................................................................................................................................................................556 Recipes ...........................................................................................................................................................................................................................................558 18 Healthier dishes and special dietary requirements 560 Cooking for health.....................................................................................................................................................................................................................560 Dietary requirements and intolerances .........................................................................................................................................................................563 Recipes ...........................................................................................................................................................................................................................................565 Glossary 569 .............................................................................................................................................................................................................................. Index 000 ......................................................................................................................................................................................................................................... vi Mapping to your course Mapping to your course This book covers the Level 3 Diploma in Professional Professional Cookery (Patisserie and Confectionery). The Cookery (VRQ) and the Level 3 NVQ Diploma in Professional table below shows where you can find the content that Cookery. It is also suitable for the Level 3 NVQ Diploma in covers each unit. Unit code Unit title Chapter of the book Level 3 Diploma in Professional Cookery (VRQ) Supervisory Skills in the Hospitality Industry Chapter 1 The Principles of Food Safety Supervision for Catering Chapter 2 Exploring Gastronomy Chapter 3 Advanced Skills and Techniques in Producing Vegetable and Vegetarian Dishes Chapter 7 Advanced Skills and Techniques in Producing Meat Dishes Chapter 8 Advanced Skills and Techniques in Producing Poultry and Game Dishes Chapter 9 Advanced Skills and Techniques in Producing Fish and Shellfish Dishes Chapter 10 Produce Fermented Dough and Batter Products Chapter 11 Produce Petits Fours Chapter 12 Produce Paste Products Chapter 13 Produce Hot, Cold and Frozen Desserts Chapter 14 Produce Biscuits, Cake and Sponges Chapter 15 Food Product Development Chapter 17 Level 3 NVQ Diploma in Professional Cookery (Level 3 NVQ Diploma in Professional Cookery (Patisserie and Confectionery), only units marked * apply) *2GEN3 Maintain Food Safety when Storing, Preparing and Cooking Food Chapter 2 *HSL4 Maintain the Health, Hygiene, Safety and Security of the Working Environment Chapter 2 *MSC D1 Develop Productive Working Relationships with Colleagues Chapter 1 HSL2 2PR17 Produce Healthier Dishes Chapter 18 3FC1 Cook and Finish Complex Fish Dishes Chapter 10 3FC2 Cook and Finish Complex Shellfish Dishes Chapter 10 3FC3 Cook and Finish Complex Meat Dishes Chapter 8 3FC4 Cook and Finish Complex Poultry Dishes Chapter 9 3FC6 Cook and Finish Complex Vegetable Dishes Chapter 7 3FP1 Prepare Fish for Complex Dishes Chapter 10 3FP2 Prepare Shellfish for Complex Dishes Chapter 10 3FP3 Prepare Meat for Complex Dishes Chapter 8 3FP4 Prepare Poultry for Complex Dishes Chapter 9 3FP5 Prepare Game for Complex Dishes Chapter 9 3FPC1 Prepare, Cook and Finish Complex Hot Sauces Chapter 6 3FPC10 Prepare, Finish and Present Canapés and Cocktail Products Chapter 4 3FPC11 Prepare, Cook and Finish Dressings and Cold Sauces Chapter 4 *3FPC12 Prepare, Cook and Finish Complex Hot Desserts Chapter 14 *3FPC13 Prepare, Cook and Finish Complex Cold Desserts Chapter 14 *3FPC14 Produce Sauces, Fillings and Coatings for Complex Desserts Chapters 13 and 14 3FPC2 Prepare, Cook and Finish Complex Soups Chapter 6 vii Practical Cookery for the Level 3 NVQ and VRQ Diploma Unit code Unit title Chapter of the book 3FPC3 Prepare, Cook and Finish Fresh Pasta Dishes Chapter 5 *3FPC4 Prepare, Cook and Finish Complex Bread and Dough Products Chapter 11 *3FPC5 Prepare, Cook and Finish Complex Cakes, Sponges, Biscuits and Scones Chapters 12 and 15 *3FPC6 Prepare, Cook and Finish Complex Pastry Products Chapter 13 *3FPC7 Prepare, Process and Finish Complex Chocolate Products Chapter 16 *3FPC8 Prepare, Process and Finish Marzipan, Pastillage and Sugar Products Chapter 16 *3FPC9 Prepare, Cook and Present Complex Cold Products Chapter 4 *PERR/10 Employment Rights and Responsibilities in the Hospitality, Leisure, Travel and Chapter 1 Tourism Sector *HSL3 Contribute to the Control of Resources Chapter 1 *HSL30 Ensure Food Safety Practices are Followed in the Preparation and Serving of Food Chapter 2 and Drink *HSL9 Contribute to the Development of Recipes and Menus Chapter 17 About the authors Professor David Foskett MBE CMA FIH is Head of School at the London School of Tourism and Hospitality at the University of West London. Neil Rippington is Dean of the College of Food at University College Birmingham. Patricia Paskins is Senior Hospitality Lecturer and Work-Based Learning Co-ordinator at the London School of Tourism and Hospitality at the University of West London. She was awarded the Craft Guild of Chefs award for Chef Lecturer of the Year, 2013. Steve Thorpe FIH is Head of the Hotel, Hair and Beauty School at City College, Norwich. Dedication This book is dedicated to the memory of Professor Dr William Barry, academic and entrepreneur, who was a keen supporter of students entering the hospitality industry. viii

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