Food Preparation and Cooking
Seiten
1995
|
2nd Revised edition
Cengage Learning Vocational (Verlag)
978-0-333-65115-5 (ISBN)
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.
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 |
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