Professional Chef

About the authors Acknowledgements Foreword Introduction About the book 1. Maintain the health, hygiene, safety and security of the working environment HS4 Maintain the health, hygiene, safety and security of the working environment 2. Maintain food safety when storing preparing and cooking food 2GEN3 Maintain food safety when storing preparing and cooking food 3. Ensure appropriate food safety practices are followed whilst food is prepared, cooked and served 3GEN1 Ensure appropriate food safety practices are followed whilst food is prepared, cooked and served 4. Establish and develop positive working relationships in hospitality HS2 Establish and develop positive working relationships in hospitality 5. Contribute to the control of resources HS3 Contribute to the control of resources 6. Contribute to the development and introduction of recipes and menus HS9 Contribute to the development and introduction of recipes and menus 7. Stocks and Sauces 3FPC1 Prepare, cook and finish complex hot sauces 3FPC11 Prepare cook and finish dressings and cold sauces 8. Cold Starters, Salads and Canapes 3FPC9 Prepare, cook and present complex cold products 3FPC10 Prepare, finish and present canapes and cocktail products 9. Soups 3FPC2 Prepare, cook and finish complex soups 10. Pasta 3FPC3 Prepare, cook and finish fresh pasta dishes 11. Fish and Shellfish 3FP1 Prepare fish for complex dishes 3FP2 Prepare shellfish for complex dishes 3FC1 Cook and finish complex fish dishes 3FC2 Cook and finish complex shellfish dishes 12. Poultry 3FP4 Prepare poultry for complex dishes 3FC4 Cook and finish complex poultry dishes 13. Game 3FP5 Prepare game for complex dishes 3FC5 Cook and finish complex game dishes 14. Meat 3FP3 Prepare meat for complex dishes 3FC3 Cook and finish complex meat dishes 15. Vegetables 3FC6 Cook and finish complex vegetable dishes 16. Breads and Doughs 3FPC4 Prepare, cook and finish complex bread and dough products 17. Pastes, Tarts and Pies 3FPC6 Prepare, cook and finish complex pastry products 18. Desserts 3FPC14 Produce sauces, fillings and coatings for complex desserts 3FPC12 Prepare and cook complex hot desserts 3FPC13 Prepare and cook complex cold desserts 19. Cakes, Biscuits and Sponges 3FPC5 Prepare, cook and finish complex cakes, biscuits, sponges and scones 20. Chocolate 3FPC7 Prepare, process and finish chocolate products 21. Sugar 3FPC8 Prepare, process and finish marzipan, pastillage and sugar products 22. Prepare, cook and finish healthier dishes 2FPC13 Prepare, cook and finish healthier dishes Glossary Products and listings Index