Acknowledgements
Foreword
A quick reference guide to the qualification
Introduction
About the book
1 The hospitality industry and your role as a chef
2 Health, safety and food hygiene in catering and hospitality
3 Cold food preparations, starters and salads
4 Stocks and sauces, soups
5 Pulses, grains, pasta and rice
6 Eggs
7 Fish and shellfish
8 Poultry
9 Game
10 Meat and offal
11 Vegetables, fruits and vegetable protein
12 Pastes, tarts and pastries
13 Breads and dough
14 Desserts
15 Cakes, biscuits and sponges
16 Healthy foods and special diets
Glossary
Recipe Index
General Index
