How to use this book............................................................................................................................................................................................vii 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. 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. 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. Costs and calculations used in the catering industry .............................................................................................................................................84

Index.........................................................................................................................................................................................................................................000

Conditions of use

Grains................................................................................................................................................................................................................................................413 develop an understanding of the characteristics of ingredients and an awareness of their sustainability Guinea fowl ....................................................................................................................................................................................................................................327 Planning and providing for special diets .........................................................................................................................................................................68 Flour and Sugar – Identifying why we use these ingredients and how to adapt recipe to use more nutritional variants of them, as well as learning about their function in dishes.

Elements include: Characteristics of food, Food storage, Time planning, Costing, Sustainability and Practical Skills. Offal and other edible parts of the carcass................................................................................................................................................................ 264Principles of a balanced diet.................................................................................................................................................................................................. 59