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

Product Information

Finishing desserts and puddings..................................................................................................................................................................................... 466 Maintaining a healthy and safe workplace..................................................................................................................................................................... 55 Helps assess knowledge and understanding with a new 'Know it' feature that will support preparation for professional discussions or knowledge tests.

Add extra eBook copiesto your Core subscription for students, or upgrade to Premium for unlimited eBooks. Lessons Types of paste and their uses .............................................................................................................................................................................................514Food safety and personal responsibility ............................................................................................................................................................................1 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. 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. Shellfish .......................................................................................................................................................................................................................................... 360

Soup.....................................................................................................................................................................................................................................................96 Grains................................................................................................................................................................................................................................................413Holding and storing desserts and puddings..............................................................................................................................................................467 Your Boost subscription includes teacher access to Practical Cookery, 14th Edition: BoosteBookfor planning and front-of-class teaching. Fish .................................................................................................................................................................................................................................................... 346

Allows students to showcase the practical skills required for assessment with new 'Show it' activities. Planning and providing for special diets .........................................................................................................................................................................68 Introduction...................................................................................................................................................................................................................................... 59 Fruit.....................................................................................................................................................................................................................................................185 Introduction...................................................................................................................................................................................................................................... 39

National Qualifications

Offal and other edible parts of the carcass................................................................................................................................................................ 264 How to use this book............................................................................................................................................................................................vii Pork ...................................................................................................................................................................................................................................................261

Introduction....................................................................................................................................................................................................................................164 Meat & Meat alternatives – looking at different meats and how they differ. As well as how we can source them sustainably & make healthier choices when using them.Preparing for assessment.................................................................................................................................................................................x Veal .....................................................................................................................................................................................................................................................254 The course contains a significant practical component, which involves experiential learning, and is supported by related theory. It uses real-life hospitality contexts, which makes it relevant to the world of work. Develop culinary knowledge, understanding, skills and behaviours with these digital resources for the Level 2 Commis Chef Apprenticeship and NVQs, now available via our innovative, user-friendly platform - Boost. Preparing and cooking dough products...................................................................................................................................................................... 569