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Practical Cookery, 13th Edition for Level 2 Nvqs and Apprenticeshipslevel 2
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Table of Contents

  • 1: Foreword
  • 1: About the authors
  • 1: Acknowledgements
  • 1: How to use this book
  • 1: 1. Maintain a safe, hygienic and secure working environment
  • 1: 2. Work effectively as part of a hospitality team
  • 1: 3. Maintain food safety
  • 1: 4. Maintain, handle and clean knives
  • 1: 5. Stocks, soups and sauces
  • 1: 6. Eggs
  • 1: 7. Rice, pulses and grains
  • 1: 8. Pasta
  • 1: 9. Fish and shellfish
  • 1: 10. Meat and offal
  • 1: 11. Poultry and game
  • 1: 12. Vegetables and vegetable protein
  • 1: 13. Bread and dough
  • 1: 14. Basic pastry
  • 1: 15. Cakes, sponges, biscuits and scones
  • 1: 16. Cold and hot desserts
  • 1: 17. Healthier dishes
  • 1: 18. Cold presentation
  • 1: A guide to assessment - NVQs and apprenticeships

About the Author

David Foskett is a hospitality consultant, advising on all aspects of hospitality education and training. He was formerly Head of School at the London School of Hospitality and Tourism, University of West London. Neil Rippington is Dean of the College of Food at University College Birmingham. Patricia Paskins is a hospitality consultant, advising on hospitality education and training, with a focus on work-based hospitality training. She was formerly Work-Based Learning Coordinator at the London School of Hospitality and Tourism, University of West London. Steve Thorpe is an experienced hospitality professional. He was formerly Head of the Hotel, Hair and Beauty School at City College Norwich.

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