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

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

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

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£9.9 FREE Shipping

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Description

Maintaining a healthy and safe workplace..................................................................................................................................................................... 55 Keeping food safe.........................................................................................................................................................................................................................13 Health and safety in the catering and hospitality industry.................................................................................................................................... 39

Eggs ...................................................................................................................................................................................................................................................417 Eggs – Learning about the functions of eggs effect different dishes, and why we use them in cooking. 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. Principles of a balanced diet.................................................................................................................................................................................................. 59 This Unit aims to develop learners’ organisational and time management skills. Learners will acquire the ability to follow recipes and time plans to produce dishes, with minimal guidance, and to work safely and hygienically. They will also further develop the ability to carry out an evaluation of the product.

Learning & Teaching

Finishing and presentation....................................................................................................................................................................................................515 Helps assess knowledge and understanding with a new ‘Know it’ feature that will support preparation for professional discussions or knowledge tests. Preparing and cooking dough products...................................................................................................................................................................... 569 Types of paste and their uses .............................................................................................................................................................................................514 Add extra eBook copiesto your Core subscription for students, or upgrade to Premium for unlimited eBooks. Lessons

Planning and providing for special diets .........................................................................................................................................................................68 Organisation of the kitchen..................................................................................................................................................................................................... 73 Choose from 36 ready-made lesson ideasor build your own from our range of PowerPoints, videos, Knowledge Tests and worksheets.

Past Papers

Glossary..............................................................................................................................................................................................................................000 Sauces..............................................................................................................................................................................................................................................100



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