Practical Cookery 14th Edition

Product Information

Finishing bread and dough products..............................................................................................................................................................................573 Personal appearance and managing time......................................................................................................................................................................31 Biscuits ........................................................................................................................................................................................................................................... 543

Beef ....................................................................................................................................................................................................................................................250 Finishing desserts and puddings..................................................................................................................................................................................... 466 Principles of a balanced diet.................................................................................................................................................................................................. 59Buch. Condition: Neu. Neuware - 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. Allows students to showcase the practical skills required for assessment with new 'Show it' activities. Finishing and presentation....................................................................................................................................................................................................515

Offal and other edible parts of the carcass................................................................................................................................................................ 264 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. Techniques.....................................................................................................................................................................................................................................514 Rice.................................................................................................................................................................................................................................................... 405Planning and providing for special diets .........................................................................................................................................................................68

Eggs ...................................................................................................................................................................................................................................................417 Fruit.....................................................................................................................................................................................................................................................185 Preparing for assessment.................................................................................................................................................................................xEncourages apprentices to think about how they have demonstrated professional behaviours with new reflective 'Live it' activities. Soup.....................................................................................................................................................................................................................................................96 Preparing and cooking dough products...................................................................................................................................................................... 569

Food safety and personal responsibility ............................................................................................................................................................................1 Introduction...................................................................................................................................................................................................................................... 39

urn:lcp:practicalcookery0000cese_c1q7:epub:02cef066-495d-4d6e-9385-cd1e50744736 Foldoutcount 0 Identifier practicalcookery0000cese_c1q7 Identifier-ark ark:/13960/s2g10xs870r Invoice 1652 Isbn 9780340948378 Allows students to showcase the practical skills required for assessment with new ‘Show it’ activities. Producing a plan to develop skills...................................................................................................................................................................................... 33 Identifying hazards in the catering and hospitality workplace ........................................................................................................................... 42 Allergies........................................................................................................................................................................................................................................... 460