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

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Index of recipes .......................................................................................................................................................................................................000 Practical Dishes: Risotto, Focaccia, Orange Bar Gateau, Sweet Potato and Pea Puffs, Croquettes and Enchiladas, Beef and Lentil Cottage Pue, Turkey and Lamb Kebabs, Cranachan Shortbread, Profiteroles. Candidates should have achieved the fourth curriculum level or the National 4 Practical Cookery course or equivalent qualifications and/or experience prior to starting this course. effectiveness 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.

Fruit and Vegetables - looking at different dairy products and how they differ. As well as how we can source them sustainably & make healthier choices when using them. Pasta................................................................................................................................................................................................................................................. 408 Introduction.........................................................................................................................................................................................................................................1 Introduction...................................................................................................................................................................................................................................... 39

Containing interactive resources, lesson planning tools, self-marking tests and assessment, use the editable course plans, alongside a digital copy of the textbook to plan and deliver your lessons - combining our trusted resources with your own, so that you to deliver a tailored course with ease. Producing a plan to develop skills...................................................................................................................................................................................... 33

Costs and calculations used in the catering industry .............................................................................................................................................84 Controlling hazards in the workplace ............................................................................................................................................................................... 48Add extra eBook copiesto your Core subscription for students, or upgrade to Premium for unlimited eBooks. Lessons Conversion tables....................................................................................................................................................................................................xiv Grains................................................................................................................................................................................................................................................413 Glossary..............................................................................................................................................................................................................................000 Helps assess knowledge and understanding with a new 'Know it' feature that will support preparation for professional discussions or knowledge tests.

Meat ...................................................................................................................................................................................................................................................246 Allows students to showcase the practical skills required for assessment with new 'Show it' activities.

Applying for a job.......................................................................................................................................................................................................................... 35 Finishing bread and dough products..............................................................................................................................................................................573