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Poultry...............................................................................................................................................................................................................................................319 Decorating and finishing for presentation ................................................................................................................................................................... 549 Encourages apprentices to think about how they have demonstrated professional behaviours with a new ‘Live it’ feature.
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. urn:lcp:practicalcookery0000cese_c1q7:epub:02cef066-495d-4d6e-9385-cd1e50744736 Foldoutcount 0 Identifier practicalcookery0000cese_c1q7 Identifier-ark ark:/13960/s2g10xs870r Invoice 1652 Isbn 9780340948378
Trust Practical Cookery: the classic recipe and reference book used to train professional chefs for over 50 years.
How to use this book............................................................................................................................................................................................vii Finishing desserts and puddings..................................................................................................................................................................................... 466Introduction...................................................................................................................................................................................................................................... 59 Principles of a balanced diet.................................................................................................................................................................................................. 59 Controlling hazards in the workplace ............................................................................................................................................................................... 48 Maintaining a healthy and safe workplace..................................................................................................................................................................... 55 Introduction....................................................................................................................................................................................................................................164
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.Grains................................................................................................................................................................................................................................................413 Keeping work areas clean and hygienic ............................................................................................................................................................................8 Producing a plan to develop skills...................................................................................................................................................................................... 33
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