By Roy Hayter
In a single quantity, this article supplies insurance of the hot NVQ/SVQ skills in "Food education and Cooking" at degrees 1 and a couple of. it's also compatible for the extent 2 paintings within the first yr of recent apprenticeships. This, the second one version of the top "new strategy" textual content to N/SVQs bargains new good points together with: perform questions aimed toward the most approach to evaluation for this point of scholar; useful actions, with suggestions notes; new recipes extra to slot present office wishes, many appropriate for vegetarians; specific emphasis on fit catering practices, in relation to fit consuming and nutrients.
Read Online or Download Food Preparation and Cooking: Levels 1 and 2 PDF
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Additional info for Food Preparation and Cooking: Levels 1 and 2
Example text
13 Even if the food is not browning quickly enough, never set the thermostat above 205°C. Very high temperatures are dangerous, and cause the oil to spoil rapidly. 14 Drain food well after frying. 15 If, for some reason, the food has to be put in a hot cupboard to keep warm before serving, leave it uncovered. A cover will trap moisture and you will end up with a rather soggy result. If possible, time frying so that the food can be served immediately. It will taste much better that way. 3 Do make sure the food is dry before frying.
An overloaded fryer is also likely to overflow, particularly when the food is first put in, and the oil froths up. The correct ratio is one part food to six parts oil. 6 Allow time for the heat to recover when you are frying frozen or chilled food. Temperature falls of l8°C to 28°C can occur when frozen pieces of food are immersed in hot oil. 7 Season foods after frying, not before, and do so well away from the oil. Salt and sugar, like water, are enemies of oil. 8 As the food cooks, being able to see small bubbles and the food quite clearly in the oil are good signs.
Rejecting goods Any goods which do not correspond with what ~~s ordered will in most cases have to be returned. This IS best done at the time of delivery, but most suppliers will accept returned goods provided they are notified of the reason without delay. Make sure that both you and the delivery person have a record of returned goods. This may be on both copies of the delivery note, on the order copy, or by asking the delivery person to make out a returns form or credit note. There has to be some means of making sure that returned goods are not subsequently paid for.