Vegetables......................................................................................................................................................................................................................................164 Allergies........................................................................................................................................................................................................................................... 460

Helps assess knowledge and understanding with a new ‘Know it’ feature that will support preparation for professional discussions and knowledge tests. Glossary..............................................................................................................................................................................................................................000 The catering and hospitality industry................................................................................................................................................................................ 25 Batters and whisked sponges........................................................................................................................................................................................... 546Soup.....................................................................................................................................................................................................................................................96 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. Lccn 2008426384 Ocr tesseract 5.0.0-1-g862e Ocr_detected_lang en Ocr_detected_lang_conf 1.0000 Ocr_detected_script Latin Ocr_detected_script_conf 0.9944 Ocr_module_version 0.0.14 Ocr_parameters -l eng Old_pallet IA-NS-2000509 Openlibrary_edition Cakes .............................................................................................................................................................................................................................................. 544

Introduction....................................................................................................................................................................................................................................164 Holding and storing desserts and puddings..............................................................................................................................................................467 Trust Practical Cookery: the classic recipe and reference book used to train professional chefs for over 50 years. 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. · Covers the latest preparation, cooking and finishing techniques, as well as the classics every chef should master with over 500 reliable recipes and 1,000 photographs. · Provides clear illustration of how dishes should look with close-up finished shots for every recipe, and clear step-by-step sequences to master techniques. · 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. · Helps assess knowledge and understanding with a new 'Know it' feature that will support preparation for professional discussions or knowledge tests. · Allows students to showcase the practical skills required for assessment with new 'Show it' activities. · Encourages apprentices to think about how they have demonstrated professional behaviours with new reflective 'Live it' activities. Techniques.....................................................................................................................................................................................................................................514 Decorating and finishing for presentation ................................................................................................................................................................... 549Healthy eating and puddings and desserts .............................................................................................................................................................. 460 How to use this book............................................................................................................................................................................................vii Keeping food safe.........................................................................................................................................................................................................................13

Index.........................................................................................................................................................................................................................................000 Introduction...................................................................................................................................................................................................................................... 59 Content Inc How Entrepreneurs Use Content To Build Massive Audiences And Create Radically Successful Businesses by Joe Pulizzi 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. Planning and preparing menus for catering operations..........................................................................................................................................81Access-restricted-item true Addeddate 2022-01-27 19:07:04 Associated-names Foskett, David, 1951-; Campbell, John, 1969- Bookplateleaf 0002 Boxid IA40336813 Camera USB PTP Class Camera Collection_set printdisabled External-identifier Guinea fowl ....................................................................................................................................................................................................................................327 Beef ....................................................................................................................................................................................................................................................250 Eggs ...................................................................................................................................................................................................................................................417