Practical Cookery 14th Edition & Practical Cookery for the Level 3 NVQ and VRQ Diploma, 6th edition

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Add extra eBook copiesto your Core subscription for students, or upgrade to Premium for unlimited eBooks. Lessons develop an understanding of the characteristics of ingredients and an awareness of their sustainability Preparing for assessment.................................................................................................................................................................................x

Principles of a balanced diet.................................................................................................................................................................................................. 59 Pasta................................................................................................................................................................................................................................................. 408 Costs and calculations used in the catering industry .............................................................................................................................................84 Index of recipes .......................................................................................................................................................................................................000 Food safety and personal responsibility ............................................................................................................................................................................1Types of paste and their uses .............................................................................................................................................................................................514 Help students improve and develop their culinary skills with 200 videos demonstrating key skills and recipes,that can bewatched in class or at home. Worksheets This Unit aims to develop learners’ organisational and time management skills. Learners will acquire the ability to follow recipes and time plans to produce dishes, with minimal guidance, and to work safely and hygienically. They will also further develop the ability to carry out an evaluation of the product.

Eggs ...................................................................................................................................................................................................................................................417 Batters and whisked sponges........................................................................................................................................................................................... 546 Prelim Practice. We will be looking to complete the prelim paperwork as well as practising the dishes. Candidates will then be expected to plan their work though a 1h 30m assignment which will take place during a double period. Sauces..............................................................................................................................................................................................................................................100Covers the latest preparation, cooking and finishing techniques, as well as the classics every chef should master with over 500 reliable recipes and 1,000 photographs. Grains................................................................................................................................................................................................................................................413

Trust Practical Cookery: the classic recipe and reference book used to train professional chefs for over 50 years. Pork ...................................................................................................................................................................................................................................................261 Finishing and presentation....................................................................................................................................................................................................515Keeping food safe.........................................................................................................................................................................................................................13