Basic cookery for foundation learning / Keyth Richardson [and three others].

Format:

Book

Author/Creator:

Richardson, Keyth, author.

Language:

English

Subjects (All):

Food service management--Prices.

Food service management.

Quantity cooking--Study and teaching.

Quantity cooking.

Physical Description:

1 online resource (281 p.)

Place of Publication:

London, England : Hodder Education, 2014.

Language Note:

English

Summary:

Learn the basics of the hospitality industry and prepare for progression to further study or employment with this new textbook designed specifically for foundation learners. This is the ideal resource for anyone working towards foundation learning courses in hospitality and catering, including Introduction to the Hospitality Industry at Entry level or Level 1, the Level 1 NVQ in Food Preparation and Cooking or other foundation Vocational Studies programmes that incorporate basic food preparation and cooking skills. It is illustrated with hundreds of photos that bring the hospitality industry t

Contents:

Cover; Book title; Contents; 1 The hospitality industry; 2 Customer service in the hospitality industry; 3 Serving food and drink; 4 Basic food preparation and cooking; Stocks and sauces; Soup recipes; Dressings; Sandwiches; Salads; Egg recipes; Rice and grain recipes; Pasta recipes; Fish recipes; Meat recipes; Poultry recipes; Vegetable recipes; Pastry and bread recipes; Fruit recipes; 5 Introduction to healthy eating; 6 Introduction to food commodities; 7 Using kitchen equipment; 8 Safety, hygiene and security; 9 Teamwork; 10 Food safety; Index; A; B; C; D; E; F; G; H; I; J; K; L; M; N; O

PQ; R; S; T; U; V; W; Y

Notes:

Includes index.

Description based on online resource; title from PDF title page (ebrary, viewed August 15, 2014).

ISBN:

1-4718-0821-1

1-4718-0820-3