Food Preparation and Cooking

Roy Hayter (Autor)

Buch | Softcover

256 Seiten

1995 | 2nd Revised edition
Cengage Learning Vocational (Verlag)
978-0-333-65115-5 (ISBN)

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This, the second edition of the leading "new approach" text to N/SVQs, offers new features including: practice questions aimed at the main method of assessment for this level of student; practical activities, with guidance notes; and new recipes added to fit current workplace needs.

In one volume, this text gives coverage of the new NVQ/SVQ qualifications in "Food Preparation and Cooking" at levels 1 and 2. It is also suitable for the level 2 work in the first year of modern apprenticeships. This, the second edition of the leading "new approach" text to N/SVQs offers new features including: practice questions aimed at the main method of assessment for this level of student; practical activities, with guidance notes; new recipes added to fit current workplace needs, many suitable for vegetarians; particular emphasis on healthy catering practices, relating to healthy eating and nutrition.

Working in food preparation and cooking - Safety, security and personal hygiene - Hygiene - Cleaning - Knives - Storage - Healthy catering - Assembling food for service - Sandwiches and rolls - Vegetables and fruit - Microwaving - Frying - Baking -Boiling, poaching and steaming - Grilling - Griddling - Reconstituted - Fish and chips - Pizza - Cold presentation - Sauces and soups - Egg dishes - Pasta - Fish - Shellfish - Meat, poultry and offal - Vegetable dishes and salada - Rice - Pulses - Vegetable protein - Desserts - Pastry - Cakes, sponges and scones - Dough - Cook-chill - Cook-freeze - Reviewing your performance

Zusatzinfo	colour and b&w illustrations
Verlagsort	Andover
Sprache	englisch
Maße	210 x 297 mm
Gewicht	813 g
Themenwelt	Weitere Fachgebiete ► Handwerk
ISBN-10	0-333-65115-4 / 0333651154
ISBN-13	978-0-333-65115-5 / 9780333651155
Zustand	Neuware