Food preparation and cooking - Roy Hayter|Hotel and Catering Training Company

This text gives complete coverage of the Food Preparation and Cooking units at NVQ/SVQ levels 1 and 2. The book is directly linked to the requirements of the NVQs/SVQs both in its content and in its layout and design. There is comprehensive coverage of the necessary information and techniques.;Quality points, preparation methods, cooking methods and equipment, finishing and presenting, and recipes are presented systematically - level 1 and level 2 material is readily identifiable. NVQ/SVQ checklists are included to help students and trainees keep track of their own progress.;An important feature of the text is the self-study element which is found in the many sections of "Knowledge Checks" and "Action" sections (with answers as appropriate). There is space in the book for students/trainees to write their answers if they wish. These have been provided by chefs, leading suppliers and major food industry organizations such as the Sea Fish Industry Authority and the British Chicken Information Service.