Ch1:Unit 101 Introduction to the catering and Hospitality industry
Ch2: Unit 202 Food safety in catering
Ch3: Unit 103 Health and Safety awareness for catering and hospitality
Ch4: Unit 104 Introduction to healthier foods and special diets
Ch5: Unit 105 Introduction to kitchen equipment
Ch6: Unit 106 Introduction to personal workplace skills
Ch7: Unit 107 Prepare and cook food by boiling, poaching and steaming
Ch8: Unit 108 Prepare and cook food by stewing and braising
Ch9: Unit 109 Prepare and cook food by baking, roasting and grilling
Ch10: Unit 110 Prepare and cook food by deep frying and shallow frying
Ch11: Unit 111 Regeneration of pre-prepared food
Ch12: Unit 112 Cold food preparation
Appendix 1: Areas where hazards might occur
Appendix 2: Beef cuts checklist
Glossary
Recipe index
Index
