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

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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. Keeping work areas clean and hygienic ............................................................................................................................................................................8 Personal appearance and managing time......................................................................................................................................................................31 Producing a plan to develop skills...................................................................................................................................................................................... 33 Types of desserts and puddings .................................................................................................................................................................................... 460

Veal .....................................................................................................................................................................................................................................................254 Helps assess knowledge and understanding with a new ‘Know it’ feature that will support preparation for professional discussions or knowledge tests. Cakes .............................................................................................................................................................................................................................................. 544 Allows students to showcase the practical skills required for assessment with new ‘Show it’ activities.Introduction....................................................................................................................................................................................................................................164 Teaching and Learning titles include interactive resources, lesson planning tools, self marking tests Index of recipes .......................................................................................................................................................................................................000 Helps assess knowledge and understanding with a new ‘Know it’ feature that will support preparation for professional discussions and knowledge tests. Costs and calculations used in the catering industry .............................................................................................................................................84

Keeping food safe.........................................................................................................................................................................................................................13 Introduction...................................................................................................................................................................................................................................... 73 Applying for a job.......................................................................................................................................................................................................................... 35 Techniques.....................................................................................................................................................................................................................................514 Finishing bread and dough products..............................................................................................................................................................................573Encourages apprentices to think about how they have demonstrated professional behaviours with new reflective 'Live it' activities. Decorating and finishing for presentation ................................................................................................................................................................... 549 Fish .................................................................................................................................................................................................................................................... 346 Planning and providing for special diets .........................................................................................................................................................................68 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.

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the national government the state governments v 2 the party system public opinion illustrations and reflections social institutions 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. Principles of a balanced diet.................................................................................................................................................................................................. 59 Index.........................................................................................................................................................................................................................................000 Soup.....................................................................................................................................................................................................................................................96

Glossary..............................................................................................................................................................................................................................000 The catering and hospitality industry................................................................................................................................................................................ 25

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Meat ...................................................................................................................................................................................................................................................246 Beef ....................................................................................................................................................................................................................................................250 Identifying hazards in the catering and hospitality workplace ........................................................................................................................... 42