Practical Cookery 14th Edition

Product Information

Grains................................................................................................................................................................................................................................................413 Fruit.....................................................................................................................................................................................................................................................185 Preparing for assessment.................................................................................................................................................................................x

Vegetables......................................................................................................................................................................................................................................164

Books

Allergies........................................................................................................................................................................................................................................... 460 Personal appearance and managing time......................................................................................................................................................................31 Costs and calculations used in the catering industry .............................................................................................................................................84 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.

Types of paste and their uses .............................................................................................................................................................................................514 Organisation of the kitchen..................................................................................................................................................................................................... 73 Keeping food safe.........................................................................................................................................................................................................................13Introduction...................................................................................................................................................................................................................................... 73

Finishing desserts and puddings..................................................................................................................................................................................... 466 Allows students to showcase the practical skills required for assessment with a new ‘Show it’ feature.Introduction....................................................................................................................................................................................................................................164 Conversion tables....................................................................................................................................................................................................xiv Allows students to showcase the practical skills required for assessment with new 'Show it' activities. Finishing bread and dough products..............................................................................................................................................................................573 Rice.................................................................................................................................................................................................................................................... 405

Allows students to showcase the practical skills required for assessment with new ‘Show it’ activities. Applying for a job.......................................................................................................................................................................................................................... 35 Batters and whisked sponges........................................................................................................................................................................................... 546

Develop

Producing a plan to develop skills...................................................................................................................................................................................... 33 Cakes .............................................................................................................................................................................................................................................. 544 Health and safety in the catering and hospitality industry.................................................................................................................................... 39 Offal and other edible parts of the carcass................................................................................................................................................................ 264 Sauces..............................................................................................................................................................................................................................................100