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14 18b - 5 - Practical Skills and Techniques - Eng

The document outlines the essential practical skills and techniques needed for Level 1/2 Hospitality and Catering, specifically focusing on preparation and cooking skills categorized as basic, medium, and complex. It emphasizes the importance of presentation techniques such as creativity, garnish, portion control, and accompaniments during dish production. A detailed list of skills for each category is provided, including various methods of preparation and cooking.

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53 views1 page

14 18b - 5 - Practical Skills and Techniques - Eng

The document outlines the essential practical skills and techniques needed for Level 1/2 Hospitality and Catering, specifically focusing on preparation and cooking skills categorized as basic, medium, and complex. It emphasizes the importance of presentation techniques such as creativity, garnish, portion control, and accompaniments during dish production. A detailed list of skills for each category is provided, including various methods of preparation and cooking.

Uploaded by

mariyaiq27
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Level 1/2 Hospitality and Catering:

Unit 2-2.3.1: Practical skills and techniques

Skills and techniques Presentation

You need to be able to identify the different types of skills you need to produce You should know and understand the importance of using the following appropriate
your selected dishes. Some dishes will require the use of more complex skills. presentation techniques during the production of dishes:
You will need to demonstrate a range of skills when producing your chosen
dishes. • creativity
• garnish and decoration
Preparation and cooking skills are categorised as follows: basic, medium, and • portion control
complex. • accompaniments.

Basic preparation skills and techniques Medium preparation skills and techniques Complex preparation skills and techniques

Blending, beating, chopping, grating, hydrating, Baton, chiffonade, creaming, dehydrating, Brunoise, crimping, de-boning, filleting, julienne,
juicing, marinading, mashing, melting, peeling, deseeding, dicing, folding, kneading, measuring, laminating (pastry), melting using bain-marie, mincing,
proving, sieving, tenderising, trimming, and zesting. mixing, puréeing, rub-in, rolling, skinning, slicing, piping, and segmenting, shaping, unmoulding and
spatchcocking, toasting (nuts/seeds) and weighing. whisking (aeration).

Basic cooking skills and techniques Medium cooking skills and techniques Complex cooking skills and techniques

Basting, boiling, chilling, cooling, dehydrating, Baking, blanching, braising, deglazing, frying, Baking blind, caramelising, deep fat frying, emulsifying,
freezing, grilling, skimming, and toasting. griddling, pickling, reduction, roasting, sautéing, poaching, and tempering.
steaming, stir-frying, and using a sous vide (water
bath).

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