Hospitality - Edna Hepburn

This book delivers exactly the right balance of content for effective exam revision in a highly visual way. Clear, accessible notes addressing key course content are presented in a colourful, engaging format with full colour illustrations which will appeal to a variety of learning styles.

To make revision manageable, a new topic area is presented on each double page spread. In addition, Top Tips and Quick Tests for each topic are designed to help students prepare for the exam.

Contents

Introduction

How to use this Success Guide

Food safety and hygiene

Introduction to Food-Preparation Techniques

What's this unit all about?

Weighing

Measuring

Food-preparation techniques and equipment

Cookery terms

Assessment practice

Introduction to Cookery Processes

What's this unit all about?

Methods of heat transference

Wet methods of cooking

Dry methods of cooking

Testing for readiness

Assessment practice

Organisation of Practical Skills

What's this unit all about?

Sample practical exercises

Assessment practice

Food Hygiene for the Hospitality Industry

What's this unit all about?

What is food poisoning?

Food contamination

Main types of food-poisoning bacteria

Conditions for bacterial growth

Cross-contamination

Safe storage, preparation and serving of food

Food preservation

The law and food safety

Cleaning procedures

Key terms in food hygiene

Evaluate your practical work

Assessment practice

How to do well in your practical assignment

Assessment practice answers