Food Preparation and Cooking: Levels 1 and 2 by Roy Hayter

By Roy Hayter

In a single quantity, this article offers insurance of the hot NVQ/SVQ skills in "Food guidance and Cooking" at degrees 1 and a pair of. it's also appropriate for the extent 2 paintings within the first yr of contemporary apprenticeships. This, the second one version of the best "new technique" textual content to N/SVQs deals new good points together with: perform questions aimed toward the most approach to overview for this point of scholar; useful actions, with suggestions notes; new recipes extra to slot present place of work wishes, many appropriate for vegetarians; specific emphasis on fit catering practices, in relation to fit consuming and meals.

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3 Generally, the packaging should not be removed from chilled and frozen convenience foods before storage. The packaging protects the food (frozen food may be quite brittle) from damage and problems such as freezer burn. At what stage cartons, boxes and bags of bulk items like flour are emptied, will depend on the space available and stock levels. Do not leave boxes: • stacked on the floor where they might get in someone' s way. Food should be kept well above floor level • part-filled. Once a bag has been opened (ofbulk granulated sugar, for example), the remaining contents should be transferred to a bin.

In what respects are your own procedures better, and why do you think this? 2 With your supervisor's or tutor's help, arrange to make a similar visit yourself. If possible go to an establishment which is different from those you have experience of. Write up a brief report, and note any procedures which you think would be helpful in your own workplace. Visit to BP Explorations, Stockley Park - a Catering and Allied Services unit The storeman was not happy about the mushrooms- the chef had asked for 2nd class mushrooms for a specific purpose, but these were 'dustbin class'.

This frequency was chosen so that radar communications, which use the same band as microwaves, would not be disrupted. A) Metal surfaces reflect microwaves. So metal saucepans and kitchen foil containers are not suitable for use in microwaving. B) Glass and ceramic materials allow microwaves to pass through them without heating up, so they are good for use in microwave cooking. C) All food contains some water. Microwaving moves the molecules about very rapidly, causing them to heat up through the food.

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