PRACTICAL COOKERY
| Site: | Hospitality Management Department |
| Course: | Hospitality Management Department |
| Book: | PRACTICAL COOKERY |
| Printed by: | |
| Date: | Thursday, 21 November 2024, 12:46 PM |
Description
For level 2 and apprenticeship.
12th edition.
1. METHODS OF COOKING
Practical skills
The candidate will be able to:
1 Demonstrate the skills required to carry out
each different method of cookery
2 Prepare the various ingredients according to
the method of cookery
3 Use each appropriate method of cookery as
required by the recipe
4 Apply the quality checks required to ensure
that the dish is cooked successfully using the
method of cookery
5 Demonstrate safe, hygienic working practices
for each method of cookery
Underpinning knowledge
The candidate will be able to:
1 Identify the appropriate method of cookery
for the list of ingredients and the dish
requirements
2 State the principles underpinning each
method of cookery
3 Explain the quality points to assess for each
method of cookery
4 State the cooking time for a range of
ingredients using each method of cookery
5 Evaluate the differences between each
method of cookery using different ingredients
6 Explain the health and safety procedures to
be followed when using each method of
cookery