ENGLISH

Practical cookery for the Level 2 VRQ Diploma

By Campbell , John

Book information

Publisher
Hodder Education
Year
2012
ISBN
9781444179118, 144417911X
Language
english
Format
PDF
Filesize
38 MB (39930476 bytes)
Pages
xi, 589 pages\604
Time added
2020-07-26 19:24:52
Cooking--Examinations;Cooking--Study and teaching;

Description

Investigate the catering and hospitality industry Food safety Health and safety in catering and hospitality Healthier foods and special diets Catering operations, costs and menu planning Applying workplace skills Methods of cookery Prepare and cook stocks, soups and sauces Prepare and cook fruits and vegetables Prepare and cook meat and offal Prepare and cook poultry Prepare and cook fish and shellfish Prepare and cook rice, pasta, grains and egg dishes Produce hot and cold desserts and puddings Produce paste products Produce biscuits, cake and sponge products Produce fermented dough products Appendix: Savouries, hors d'oeuvre and canapes Glossary

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