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

Product Information

Lamb and mutton.......................................................................................................................................................................................................................257

Teaching and Learning titles include interactive resources, lesson planning tools, self marking tests Cakes .............................................................................................................................................................................................................................................. 544

Download your sample chapter

Principles of a balanced diet.................................................................................................................................................................................................. 59 Choose from 36 ready-made lesson ideasor build your own from our range of PowerPoints, videos, Knowledge Tests and worksheets. Cookery Problems and how to resolve them. Investigating ways to resolve mistakes and adapt recipes in the practical environment.

Healthy eating and puddings and desserts .............................................................................................................................................................. 460 Identifying hazards in the catering and hospitality workplace ........................................................................................................................... 42 Save time planning with 20 editable Course Plans that provide a scheme of work for each of the NVQ topics. Dairy and Dairy Alternatives - looking at different dairy products and how they differ. As well as how we can source them sustainably & make healthier choices when using them Food safety and personal responsibility ............................................................................................................................................................................1Personal appearance and managing time......................................................................................................................................................................31 Poultry...............................................................................................................................................................................................................................................319 How to use this book............................................................................................................................................................................................vii Preparing and cooking dough products...................................................................................................................................................................... 569

Biscuits ........................................................................................................................................................................................................................................... 543 Decorating and finishing for presentation ................................................................................................................................................................... 549 Introduction...................................................................................................................................................................................................................................... 39 Beef ....................................................................................................................................................................................................................................................250

Past Papers

Pork ...................................................................................................................................................................................................................................................261 The catering and hospitality industry................................................................................................................................................................................ 25

Meat ...................................................................................................................................................................................................................................................246 Types of desserts and puddings .................................................................................................................................................................................... 460 Ingredients used in the pastry kitchen ..........................................................................................................................................................................452 Ensures learners are fully up to date, with new content on the latest technology within the hospitality sector, up-to-date safe and hygienic working requirements, and new content on costing and yield control.Introduction...................................................................................................................................................................................................................................... 59 Flour and Sugar – Identifying why we use these ingredients and how to adapt recipe to use more nutritional variants of them, as well as learning about their function in dishes. This 14th edition of Practical Cookery is the must-have resource for every aspiring chef. It will help develop the culinary knowledge, understanding, skills and behaviours in the new Commis Chef (Level 2) apprenticeship standards and prepare apprentices and work-based learners for end-point assessment. It also supports those on NVQ programmes in Professional Cookery or Food Production and Cooking. develop an understanding of the characteristics of ingredients and an awareness of their sustainability Elements include: Characteristics of food, Food storage, Time planning, Costing, Sustainability and Practical Skills.