PRACTICAL COOKERY
| Site: | 2025hm161858 |
| Course: | 2025hm161858 |
| Book: | PRACTICAL COOKERY |
| Printed by: | |
| Date: | Friday, 1 August 2025, 7:02 PM |
Description
Practical Cookery by David Foskett, Patricia Paskins, Neil Rippington, and Steve Thorpe is a comprehensive and authoritative textbook widely used in culinary training institutions around the world. It provides step-by-step guidance on core cooking techniques, kitchen operations, food safety, and presentation skills. The book is designed to support students pursuing professional cookery qualifications such as NVQs, City & Guilds, and TVET-level hospitality courses.
1. INTRODUCTION TO FOOD AND BEVERAGE PRODUCTION
Chapter One of Introduction to Food and Beverage Production provides a foundational overview of the food and beverage production industry. It introduces learners to the basic concepts, objectives, and importance of food and beverage production within the hospitality sector. Key topics covered typically include the definition and scope of food and beverage production, classifications of food service establishments (such as commercial and non-commercial), and the roles of various kitchen and service personnel.
The chapter also highlights the key principles of kitchen organization, hygiene and sanitation, types of equipment used, and the importance of teamwork and communication in food production environments. This introductory chapter sets the stage for deeper learning in subsequent chapters by establishing the knowledge base and professional expectations for individuals entering the industry.
2. FOOD SAFETY
This foundational chapter establishes the essential standards for hygienic, compliant, and responsible kitchen operations—preparing learners for safe practical work in food service and production settings.