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

Product Information

Preparing and cooking dough products...................................................................................................................................................................... 569 Maintaining a healthy and safe workplace..................................................................................................................................................................... 55

The catering and hospitality industry................................................................................................................................................................................ 25 Introduction.........................................................................................................................................................................................................................................1effectiveness in terms of cookery and to provide a set of skills for those who wish to progress to further study in the hospitality context. In preparing candidates for life, the course anticipates their future needs and enables them to learn how to plan, prepare and cook food for themselves and others. It also develops organisational skills, which have an application in a wide variety of contexts. Allows students to showcase the practical skills required for assessment with new 'Show it' activities. Offal and other edible parts of the carcass................................................................................................................................................................ 264 This Unit aims to develop learners’ cookery skills, food preparation techniques, and their ability to follow cookery processes, in the context of producing dishes with minimal guidance. Learners will also develop an understanding of the importance of safety and hygiene and the ability to follow safe and hygienic practices at all times. Lamb and mutton.......................................................................................................................................................................................................................257

Finishing bread and dough products..............................................................................................................................................................................573 Turkey................................................................................................................................................................................................................................................325

Centre Finder

Your Boost subscription includes teacher access to Practical Cookery, 14th Edition: BoosteBookfor planning and front-of-class teaching. Food safety and personal responsibility ............................................................................................................................................................................1 Eggs – Learning about the functions of eggs effect different dishes, and why we use them in cooking.

Rice.................................................................................................................................................................................................................................................... 405

Past Papers

Introduction...................................................................................................................................................................................................................................... 73 Encourages apprentices to think about how they have demonstrated professional behaviours with new reflective 'Live it' activities.