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Cook - Knowledge Module

Hybrid Learning Solutions · e-book

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About this book

The theory textbook for the QCTO Occupational Certificate: Cook (NQF Level 4, SAQA ID 102296), written to the curriculum's fourteen knowledge modules and illustrated with figures throughout. Part of a 3-book learner pack with the Practical Skills Workbook and Workplace Logbook.

What is inside

  1. Chapter 1 — Personal Hygiene and Safety
  2. PART A — PERSONAL HYGIENE
  3. PART B — PROFESSIONAL BEHAVIOUR AND APPEARANCE
  4. PART C — PERSONAL SAFETY
  5. Chapter 2 — Food Safety and Quality Assurance
  6. PART A — CONTAMINATION AND FOOD-BORNE ILLNESS
  7. PART B — TIME AND TEMPERATURE
  8. PART C — FOOD SAFETY MANAGEMENT SYSTEMS
  9. Chapter 3 — Workplace Safety
  10. PART A — HAZARDS AND RISK
  11. PART B — A HEALTHY AND SAFE WORKPLACE
  12. PART C — FIRE, FIRST AID AND EMERGENCIES
  13. Chapter 4 — Numeracy, Units of Measurement and Computer Literacy
  14. PART A — NUMERACY AND THE CALCULATOR
  15. PART B — UNITS OF MEASUREMENT
  16. PART C — COMPUTER LITERACY
  17. Chapter 5 — Environmental Awareness
  18. PART A — ENVIRONMENTAL CONSERVATION AND PROTECTION
  19. PART B — ENVIRONMENTAL IMPACT ON COOKING
  20. Chapter 6 — Introduction to Nutrition and Diets
  21. PART A — BASIC NUTRITION
  22. PART B — PROTECTING NUTRIENTS FROM DELIVERY TO SERVICE
  23. PART C — BALANCED DIETS AND SPECIAL DIETARY REQUIREMENTS
  24. Chapter 7 — Basic Ingredients
  25. PART A — PROTEINS
  26. PART B — VEGETABLES, FRUIT, PULSES, STARCHES AND THICKENERS
  27. PART C — FLAVOURINGS, FATS, LEAVENERS AND ADDITIVES
  28. PART D — BEVERAGES
  29. Chapter 8 — Theory of Food Production
  30. PART A — FOOD PRODUCTION SYSTEMS
  31. PART B — INTERPRETING A MENU FOR PRODUCTION
  32. PART C — MONITORING QUALITY CONTROL
  33. Chapter 9 — Introduction to the Kitchen and the Hospitality and Catering Industry
  34. PART A — THE INDUSTRY AND THE ORGANISATION
  35. PART B — THE KITCHEN
  36. Chapter 10 — Theory of Commodity Resource Management
  37. PART A — ORDERING COMMODITIES
  38. PART B — RECEIVING AND STORING FOOD SAFELY
  39. PART C — CONTROLLING COMMODITY RESOURCES
  40. PART D — RECORD KEEPING
  41. Chapter 11 — Food Preparation Methods
  42. PART A — MECHANICAL AND ELECTRICAL EQUIPMENT
  43. PART B — KNIVES
  44. PART C — UTENSILS AND KITCHEN SMALLS
  45. Chapter 12 — Food Preparation Techniques
  46. PART A — USING THE MACHINES
  47. PART B — KNIFE TECHNIQUES AND THEIR TERMINOLOGY
  48. PART C — TECHNIQUES WITH UTENSILS, KITCHEN SMALLS AND OTHER METHODS
  49. Chapter 13 — Food Cooking Methods and Techniques
  50. PART A — EQUIPMENT FOR COOKING
  51. PART B — COOKING METHODS AND TECHNIQUES
  52. PART C — PREPARING AND FINISHING FOOD FOR COLD PRESENTATION
  53. Chapter 14 — Personal Development as a Cook
  54. PART A — THE PERSONAL ATTRIBUTES OF A COOK
  55. PART B — THE WORK ENVIRONMENT OF A COOK
  56. PART C — THE CV AND THE JOB INTERVIEW
  57. PART D — CAREER DEVELOPMENT

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