Food Preparation and Cooking: Cookery units. Student guide

Front Cover
Nelson Thornes, 1996 - Cookery - 442 pages
This book provides students with the best teaching programme for NVQ Catering and Hospitality in food preparation and cooking. Building on the proven success of the previous edition, it details the cookery units involved
 

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cooking food

Contents

Planning your time
1
UNIT 2NDI Prepare and cook basic meat poultry
27
UNIT 2ND2 Prepare and cook basic fish dishes
69
UNIT 2ND3 Prepare and cook basic cold and hot desserts
92
UNIT 2ND4 Prepare and cook basic sauces and soups
125
UNIT 2ND5 Prepare and cook basic pulse dishes
146
UNIT 2ND6 Prepare and cook basic rice dishes
159
UNIT 2NDZ Prepare and cook basic dough products
173
UNIT 2NDI2 Prepare and cook basic pasta dishes
265
UNIT 2ND13 Prepare and present food for cold presentation
285
UNIT 2ND14 Prepare and cook basic shellfish dishes
302
UNIT 2ND15 Cookchill food
317
UNIT 2ND16 Cookfreeze food
335
UNIT 2ND18 Prepare and cook vegetables for basic
350
UNIT 2ND19 Prepare and cook basic vegetable
392
UNIT 2ND 20 Prepare and cook battered fish
404

UNIT 2ND8 Prepare and cook basic pastry dishes
198
UNIT 2ND9 Prepare cook and finish basic cakes
223
UNIT 2NDIO Prepare and cook basic egg dishes
254
UNIT 2ND21 Prepare assemble and cook pizza products
421
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