ProActive L2 Dip Professional Cookery Complete Course VLE pack

Part of the City and Guilds Professional Cookery series

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Price

£1,260.00 + £252.00 UK VAT

ISBN

9780435032289

Publication Date

July 2010

Format

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↓ Contents listing

↓ Customer reviews

Engaging learners and inspiring success

City & Guilds Hospitality & Catering qualifications are supported by a range
of resources published in partnership with Heinemann.

VLE Packs for Level 2 Diploma in Professional Cookery (7100-02)

• All our ProActive eLearning resources are now available as individual VLE packs, giving maximum flexibility of purchasing and usage, whilst offering the following features:
• Candidates learn through e-tutorials that contain animations, video presentations and interactive activities.
• End-of-unit reviews consist of interactive tests that check learners’ understanding in a fun and motivating way.
• Chapter overviews save you time with planning.
• All tutor support is available in Word format, so can be downloaded and customised to suit your needs.

Contents Listing

Level 2 Professional Cookery Videos -

Preparation Skills

• Choosing the right knife
• Sharpening a knife
• Washing and peeling vegetables
• Preparing leeks
• Preparing and chopping an onion
• Classic cuts
• Make basic vinaigrette
• Make mayonnaise
• Recover curled mayonnaise

Meat, poultry, offal

• Separate the fillet from the sirloin
• Produce steaks from the fillets
• Stir-fry beef
• Slice and dice chuck steak
• Trim a best end of lamb
• Stuff a belly of pork
• Prepare a whole lamb’s liver
• Prepare a pâté from minced liver
• Prepare a chicken liver
• Prepare kidneys
• Prepare sweetbreads
• Prepare a whole chicken for roasting
• Prepare a whole chicken for sauté
• Bone and stuff a chicken leg for ballotine
• Prepare a chicken for spatchcock
• Prepare a whole rabbit
• Portion a rabbit

Fish and Shellfish

• Quality points of fish
• Trim a whole salmon
• Fillet a salmon
• Skin a salmon fillet
• Prepare a whole halibut and cut tronçons
• Prepare a whole cod and cut darnes
• Cut supremes of salmon
• Poaching a salmon fillet
• Prepare delices of plaice
• Cut goujons of plaice
• Coat goujons of plaice (pane l’anglaise)
• Deep-fry goujons
• Prepare mussels
• Prepare prawns

Cooking skills

• Blanch meat bones
• Blanch a tomato to remove the skin
• Prepare fish stock (1) sweat
• Prepare fish stock (2) boil, skim, simmer and strain
• Prepare velouté sauce (1) make roux
• Prepare velouté sauce (2) mix, boil and simmer

Pastry skills

• Make iced Swiss buns
• Prepare puff paste
• Prepare puff paste (English method)
• Prepare sweet paste (running-in method)
• Line a flan ring
• Bake blind
• Finish a flan
• Prepare a sponge cake mix
• Correcting a sponge cake mix
• Finish a Victoria sponge cake

Level 2 Professional Cookery Interactive Class Activities

• Health and Safety front of class activity
• Food Safety front of class activity
• Vegetables front of class activity
• Meat front of class activity
• Game front of class activity
• Fish front of class activity
• Soups front of class activity
• Sauces front of class activity
• Rice dishes front of class activity
• Pasta dishes front of class activity
• Preparing food got cold presentation front of class activity

Level 2 Diploma in Professional Cookery Tutor Support

• 250 recipes
• 8 spreadsheets
• Worksheets

Level 2 Diploma in Professional Cookery e-tutorials Pack 1

• Investigating the catering and hospitality industry e-tutorial
• Food Safety e-tutorial
• Health and Safety e-tutorial
• Healthier eating and special diets e-tutorial
• Kitchen operations costs and menu planning e-tutorial
• Applying workplace skills e-tutorial
• Preparation and cooking methods 1 e-tutorial
• Stocks e-tutorial
• Soups e-tutorial
• Sauces e-tutorial
• Vegetables e-tutorial
• Meat e-tutorial
• Poultry e-tutorial
• Fish e-tutorial
• Preparation and cooking methods 2 e-tutorial

Level 2 Diploma in Professional Cookery e-tutorials Pack 2

• Fruit e-tutorial
• Offal e-tutorial
• Shellfish e-tutorial
• Rice dishes e-tutorial
• Pasta e-tutorial
• Grain e-tutorial
• Eggs e-tutorial
• The pastry kitchen e-tutorial
• Preparation and cooking methods 3 e-tutorial
• Desserts and puddings e-tutorial
• Pastry e-tutorial
• Cakes, sponges, biscuits and scones e-tutorial
• Bread and dough products e-tutorial