Practical Cookery, Level 3

427 Pages·2011·20.97 MB·English

by  John Campbell

Practical
Cookery
level 3
for VRQ and NVQ courses
John Campbell • David Foskett • Neil Rippington • Patricia Paskins
Sponsored by
The UK’s biggest food and drink
wholesaler with 173 branches
nationwide. Dedicated to
offering more choice, lower prices
and better service to today’s
professional caterer.
www.booker.co.uk
Orders: please contact Bookpoint Ltd, 130 Milton Park, Abingdon, Oxon
OX14 4SB. Telephone: [phone]. Fax: [phone]. Lines are
open from 9.00–5.00, 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 [email protected]
British Library Cataloguing in Publication Data
A catalogue record for this title is available from the British Library
ISBN: 978 1444 122770
Previous editions published as Advanced Practical Cookery
First edition published 1995
Second edition published 1997
Third edition published 2002
Fourth edition published 2006
This edition published 2011
Impression number 10 9 8 7 6 5 4 3 2 1
Year 2013 2012 2011
Copyright © 2011 John Campbell, David Foskett, Neil Rippington and Patricia
Paskins
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.
Cover photo by Andrew Callaghan
Typeset by Fakenham Prepress Solutions, Fakenham, Norfolk NR21 8NN
Printed in Italy for Hodder Education, An Hachette UK Company, 338 Euston Road,
London NW1 3BH
Contents
Introduction iv
Acknowledgements vi
Reasons to come to Booker viii
Level 3 NVQ mapping grid ix
1 Supervisory skills 1
2 Supervising food safety 35
3 Practical gastronomy 72
4 Vegetables and vegetarian dishes 90
5 Meat 145
6 Poultry and game 189
7 Fish and shellfi sh 232
8 Fermented and batter products 281
9 Petits fours 302
10 Paste products 322
11 Desserts 339
12 Biscuits, cakes and sponges 364
13 Food product development 377
Appendix 1 The effects of good and bad food safety
practices 395
Appendix 2 Food poisoning outbreaks 396
Appendix 3 Food safety legislation 397
Appendix 4 Disinfectants 401
Appendix 5 Salmonella 402
Appendix 6 Scores on the Doors 404
Index 405
Introduction
This book will build on the practical skills you devel- the UK’s most respected chefs. He was classically
oped at Level 2, introducing you to the new techniques trained and he has achieved a high standard of excel-
and theoretical knowledge you need to become a lence, developing his professional skills into a modern
competent chef in the global hospitality industry. classical cuisine. Many of his recipes are featured in
this book, and you will learn a great deal from them,
Hospitality and the cooking and serving of food are an
and from his demonstrations, available on Dynamic
important part of our lives and can be traced back to
Learning.
the ancient Greeks and Romans. Hospitality and food
have always been about entertaining, nourishment, We wish you well in your learning and future careers.
friendship, celebration and the creation of satisfaction Hopefully, studying and using this book will give you
and happiness. the competitive edge so that you can become a great
chef, communicator and educator.
Good chefs are educators and communicators; their
creativity inspires people. John Campbell is one of
About the Level 3 qualifi cations

The Level 3 diploma (VRQ) focuses on advanced This book also fully supports the Level 3 NVQs in
culinary skills, with a sound theoretical foundation. Professional Cookery and Professional Cookery
The techniques can be applied across a range of (Patisserie and Confectionery). The mapping grid on
recipes and products. To achieve the diploma, you page ix shows where each NVQ unit is covered in the
will complete practical tasks and theoretical assess- book.
ments. Each chapter of this book relates to one unit
Remember that learning is for life; the journey
of the diploma.
continues.
The diploma is highly regarded by the industry across
a range of disciplines.
Nutritional evaluation of the recipes in this book

The healthy eating and nutrition information in this the nutritional analysis, unless specifi ed otherwise,
book has been provided by Dr Jenny Poulter and and butter was used as the fi rst choice over marga-
Jane Cliff. Both are public health nutritionists with a rine. Semi-skimmed milk was used as the fi rst choice
proven track record in chef education, catering train- unless otherwise stated.
ing, research and evaluation. It is because of national
We are most grateful to Jenny and Jane for their con-
concern with the alarming increase in cases of obes-
tribution and our special thanks go to Pat Bacon SRD,
ity, particularly in the young, that we invited Jenny and
who undertook the recipe analysis with effi ciency and
Jane to develop the nutritional analysis for the recipes
patience.
and provide healthy eating tips where appropriate.
Some of the recipes in this book have been ana-
Vegetable oil was used as the fi rst choice of oil for
INTRODUCTION v
lysed using a specialised computer software program ●● calories give an indication of fat content (usually
(CompEat Pro, Version 5.8.0, released in 2002). This the higher the fat content the higher the calorie
program converts foods into nutrients by drawing on content) and portion size; this is where people
a massive compositional database derived from the need to exert more control in order to tackle
laboratory analysis of representative foods. The most obesity in the UK.
recent version of this database, from the Food Stand-
The bands are:
ards Agency, has been used, alongside additional
●● Below 4 g saturated fat/portion:
compositional data from manufacturers and approved
texts.
●● 4–6.9 g saturated fat/portion:
Every effort has been made to ensure that the figures
are as accurate as possible – however they must be ●● Above 7 g saturated fat/portion:
treated as estimates only, for a number of reasons:
Lots of the recipes in this book are high in saturated
●● the nutrient composition of individual foods
fat (red banding), total fat and calories. This is illus-
can vary and an average value has been used
trated well in the fish section, where many recipes are
(based on McCance and Widdowson (2002)
‘red’ (i.e. contain more than 7 g saturated fat/portion)
The Composition of Foods (6th edn), Cambridge:
and have high calorie values even though white fish
Royal Society of Chemistry/Food Standards
is inherently low in fat (both saturated and unsatu-
Agency)
rated). The main reasons for this are that many of
●● where it is more appropriate, analysis is based on
these recipes:
the cooked weights (assumed edible portions) of
●● rely on butter and cream to add flavour and
a recipe item
texture
●● estimates of average weights have been made
●● often add large quantities of oil – to fry, seal or as
for ingredients where no weight was given (e.g. 3
a dressing
eggs, 12 king-sized prawns)
●● provide very large portion sizes.
●● where compositional data is not available for a
specific ‘less common’ ingredient (e.g. capers, Creative chefs can use their expertise to modify these
foie gras, wild mushrooms) then the nearest best dishes sensitively, to make healthier changes in a way
equivalent food has been used to provide the that does not compromise flavour, texture or appear-
nutritional data. ance. This is the challenge for the next decade.
In order to help you interpret this nutritional informa-
tion, a system has been developed that bands recipes
by virtue of their saturated fat content (see the dia-
gram below). In terms of health these are perhaps two
of the most important parameters to look at, because:
●● saturated fat content gives some indication of
heart health value
Acknowledgements
We are most grateful to Booker PLC, in particular Ron ●● Atul Kochhar, Marc Sanders, René Pauvert, Gary
Hickey and Niall Brannigan, for their support in the Thompson and Neil Yule, who contributed recipes
development of the book, including the provision of ●● The staff at Coworth Park, part of the Dorchester
the food shown in the photographs. Collection
We are also very grateful to the following for their ●● Alexia Chan, Deborah Edwards Noble and Melissa
assistance in preparing this book: Brunelli at Hodder Education, and Rick Jackman,
Sylvia Worth and Jane Jackson.
●● Steve Thorpe, Iain Middleton, Tony Taylor, Martin
Houghton and Alan Baxter for their advice
Photography

Most of the photos in this book are by Andrew Cal- ●● James Knowles
laghan of Callaghan Studios. The photography work ●● Tarkan Nevzat
could not have been done without the help of the ●● Yulee Shin.
authors and their colleagues and students at Thames
Valley University (TVU) and Colchester Institute. The Neil Rippington, Chris Barker, Stephanie Conway and
publishers would particularly like to acknowledge the Paula Summerell organised the photography at Col-
following people for their work. chester Institute. They were assisted in the kitchen by:
John Campbell and Olly Rouse organised the photog- ●● Nicholas Henn
raphy at TVU. They were assisted in the kitchen by: ●● Chris Hopkins
●● Georgie Lund
●● Ryan Anthony
●● Alice Wright.
●● Jovita Dmello
●● Michael Greenham The authors and publishers are grateful to everyone
●● Lim Hyeonsik involved for their hard work.
About the contributors

Chris Barker completed his apprenticeship with Trust Hotel under Richard Bertinet. After a stint at the
House Forte before working at The Intercontinental White Barn Inn in Maine, USA, Stephanie worked at
Hotel, London in the pastry section under Michael Nadell. London’s Royal Garden Hotel under Nick Hollands,
He then moved to The Ritz Hotel as Chef Patissier. As later becoming Chef Patissier at the London Marriott
well as teaching patisserie at Colchester Institute, Chris County Hall. Stephanie is currently employed as a chef
is currently Curriculum Manager with responsibility lecturer at Colchester Institute, teaching patisserie.
for part-time and Level 3 full-time chefs’ programmes.
Peter Eaton is Head Chef of Coworth Park, part
Stephanie Conway has worked in some of the fi n- of the Dorchester Collection. Peter followed John
est country house hotels including Rhinefi eld House Campbell to Coworth Park in 2009, after being part of
ACKNOWLEDGEMENTS vii
his kitchen team at the Vineyard at Stockcross since in the Pastry section at the Dorchester Hotel under
September 2004 as Head Chef, helping to earn the Anton Mossimann. Paula then spent time working
two Michelin stars. Peter previously spent seven and with Mark Hix at the Candlewick Room in the City
a half years at the two Michelin star Le Manoir aux of London and for Shell UK at their London head-
Quat’Saisons in Oxford, working under Gary Jones quarters. Paul is currently employed at Colchester
and Raymond Blanc. Before that Peter spent four and Institute as a chef lecturer, teaching patisserie, food
a half years at Homewood Park Hotel where, during hygiene and nutrition.
this time, the restaurant gained a Michelin star and
Zamzani Abdul Wahab is a celebrity chef who has
received 8 out of 10 in the Good Food Guide.
presented television programmes around the world
Olly Rouse is Head Chef of Restaurant John Camp- and has published two books. He is Head of Spe-
bell at The Dorchester Collection’s Coworth Park, Sur- cial Projects at the School of Hospitality, Tourism and
rey. Formerly sous chef at the two Michelin starred Culinary Arts, KDV College, Malaysia.
restaurant The Vineyard at Stockcross, Olly consults
Wong Song Shing is Head of Culinary Arts at Silver
internationally on the modern use of cooking tech-
Spoon International College, Malaysia. Previously he
niques including sous vide.
held the same role at Genting Inti International Col-
Paula Summerell started her career with Michael lege. He has worked at the Wigmore Hall restaurant
Nadell in the pastry section of The Intercontinental and Westminster City Inn Hotel, both in London, and
Hotel, London. After a summer season working in at restaurants in the USA, Australia and Malaysia.
Luzern, Switzerland, she returned to London to work
Picture credits

Every effort has been made to trace the copyright Photolibrary Group Ltd; p.70 ©Olaf Doering/Alamy;
holders of material reproduced here. The authors and p.73 © Bananastock/Photolibrary Group Ltd; p.75 ©
publishers would like to thank the following for per- Ingram Publishing Ltd; p.77 (top) © Photolibrary.com,
mission to reproduce copyright illustrations: (bottom) © CuboImages srl/Alamy; p.84 © Ingram
Publishing Ltd; p.85 © Awe Inspiring Images –
pp.2, 3 © Bananastock/Photolibrary Group Ltd; p.5
Fotolia.com; pp.99 (top), 104 (top), 106 (top), 108
© boumenjapet – Fotolia.com; p.6 © TA Craft Pho-
(top), 119, 134, 158 (top) Sam Bailey/Hodder Edu-
tography – Fotolia; p.10 © Bananastock/Photolibrary
cation; p.166 Zamzani Abdul Wahab; p.174 Sam Bai-
Group Ltd; p.13 © sylvie peruzzi – Fotolia.com; p.15
ley/Hodder Education; p.179 Zamzani Abdul Wahab;
© Ken Ng – Fotolia.com; p.20 © Stockbyte/Getty
pp.181, 186, 195 Sam Bailey/Hodder Education;
Images; p.23 © Blend Images/Getty Images; p.24 ©
pp.203, 204 Zamzani Abdul Wahab; p.215 Sam Bai-
Steve Nagy/Design Pics Inc./Rex Features; pp.25,
ley/Hodder Education; p.216 Zamzani Abdul Wahab;
26 © erwinova – Fotolia.com; p.32 © Bananastock/
pp.225, 227, 229, 236–8, 240, 253, 256, 263, 274,
Photolibrary Group Ltd; p.38 © Ingor Normann –
278 (bottom), 373 (bottom) Sam Bailey/Hodder
Fotolia; p.41 © Bananastock/Photolibrary Group
Education; p.389 reproduced under the terms of the
Ltd; p.42 © Suhendri Utet – Fotolia.com; p.45 (left)
click-use licence.
© Bogdan Dumitru – Fotolia.com, (right) © Ayupov
Evgeniy – Fotolia.com; p.50 © A.B. Dowsett/Sci- Except where stated above, photographs are by
ence Photo Library; p.52 © quayside – Fotolia.com; Andrew Callaghan, and illustrations by Barking Dog
p.55 © Eye Of Science/Science Photo Library; p.56 Art.
© Sozaijiten/Getty Images; p.61 © Bananastock/
Reasons to come to Booker
the UK’s biggest wholesaler
To find your nearest branch visit www.booker.co.uk
choice up
Huge range
The average branch carries over 10,000 lines in stock the whole time, with even
more available to order.
New Lines
Our expert buyers are constantly sourcing great new lines for you. Look for the
‘New Line shelf’ cards in branch, every week.
prices down
Catering Price check
Our catering price check service allows you to enter your current Brakes or 3663
prices and, with one click, instantly see if you can buy cheaper from Booker.
Why not compare our prices for yourself by visiting www.booker.co.uk today!
Essentials - every day low price
We have lock down prices on a range of products that are essential to your
business. From bread, milk, eggs and potatoes through to sugar, tuna, chips and
peas we will give you a low price, every day to help you plan your menu and
your budget.
better service
Internet ordering
The easiest way to place your order with your branch is via our website. Simply
log on to www.booker.co.uk, and register for online ordering. Its so simple -
start today!
Free, 7 days a week, delivery service*
All your fresh produce, frozen, wet and dry goods delivered to your door on the
one vehicle - 7 days a week.
*Terms and conditions apply - see in branch for details.
Level 3 NVQ mapping
grid
This grid will help you fi nd the information you need For NVQ Professional Cookery (Patisserie and Con-
for every unit of your Level 3 NVQ. fectionery), only the highlighted units apply.
NVQ Professional Cookery Level 3

NVQ unit Sections of the book
CU1063 Maintain Food Safety when Storing, Preparing Chapter 2
and Cooking Food
CU339 Maintain the Health, Hygiene, Safety and Chapter 1
Security of the Working Environment
CBU26 Develop Productive Working Relationships with Chapter 1
Colleagues
CU944 Produce Healthier Dishes Chapter 13 pages 388–93
CU1015 Cook and Finish Complex Fish Dishes Chapter 7
CU1016 Cook and Finish Complex Shellfi sh Dishes Chapter 7
CU1017 Cook and Finish Complex Meat Dishes Chapter 5
CU1018 Cook and Finish Complex Poultry Dishes Chapter 6
CU1020 Cook and Finish Complex Vegetable Dishes Chapter 4
CU1021 Prepare Fish for Complex Dishes Chapter 7
CU1022 Prepare Shellfi sh for Complex Dishes Chapter 7
CU1023 Prepare Meat for Complex Dishes Chapter 5
CU1024 Prepare Poultry for Complex Dishes Chapter 6
CU1025 Prepare Game for Complex Dishes Chapter 6
CU1026 Prepare, Cook and Finish Complex Hot Sauces Chapters 4 to 7 and 11
CU1027 Prepare, Cook and Present Canapés and Chapters 4 to 7
Cocktail Products
CU1028 Prepare, Cook and Finish Dressings and Cold Chapter 4, particularly pages 96–7 and 122–6
Sauces
CU1029 Prepare, Cook and Finish Complex Hot Chapter 9
Desserts
CU1030 Prepare, Cook and Finish Complex Cold Chapter 9
Desserts