Intermediate 1 Hospitality Success Guide by


Intermediate 1 Hospitality Success Guide by

This book delivers exactly the right balance of content for effective exam revision in a highly visual way. Clear, accessible notes addressing key course content are presented in a colourful, engaging format with full colour illustrations which will appeal to a variety of learning styles. To make revision manageable, a new topic area is presented on each double page spread. In addition, Top Tips and Quick Tests for each topic are designed to help students prepare for the exam. Contents Introduction * How to use this Success Guide * Food safety and hygiene Introduction to Food-Preparation Techniques * What's this unit all about? * Weighing * Measuring * Food-preparation techniques and equipment * Cookery terms * Assessment practice Introduction to Cookery Processes * What's this unit all about? * Methods of heat transference * Wet methods of cooking * Dry methods of cooking * Testing for readiness * Assessment practice Organisation of Practical Skills * What's this unit all about? * Sample practical exercises * Assessment practice Food Hygiene for the Hospitality Industry * What's this unit all about? * What is food poisoning? * Food contamination * Main types of food-poisoning bacteria * Conditions for bacterial growth * Cross-contamination * Safe storage, preparation and serving of food * Food preservation * The law and food safety * Cleaning procedures * Key terms in food hygiene * Evaluate your practical work * Assessment practice How to do well in your practical assignment Assessment practice answers

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96 pages


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Publication date

27th March 2008



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