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Foundation practical cookery / David Foskett, Victor Ceserani and John Campbell

By: Contributor(s): Material type: TextTextPublication details: United Kingdom : Hodder Education, c2009Description: 336 pages : color illustrations ; 28 cmISBN:
  • 9780340983997
Subject(s): LOC classification:
  • TX 820 .F67 2009
Contents:
Part 1 Theory -- Introduction to the catering and hospitality industry -- Teamwork -- Health and safety awareness -- Introduction to healthier foods and special diets -- Introduction to kitchen equipment -- Introduction to personal workplace skills -- Regeneration of pre-prepared food -- Food safety in catering -- Part 2 Practice Introduction to Part 2 -- Methods of cookery -- Stocks, soups and sauces -- Cold food preparation -- Egg dishes -- Pasta -- Rice and grains -- Fish -- Lamb -- Beef -- Pork and bacon -- Poultry -- Vegetables and vegetarian food -- Pastry.
Summary: This title features over 100 recipes to give students a varied repertoire. It also has an easy to read design and layout to assist student learning with clear mapping to NVQ and VRQ qualifications.
Item type: Books
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Holdings
Item type Current library Home library Collection Call number Copy number Status Date due Barcode
Books Books National University - Manila LRC - Main General Circulation Hospitality Management GC TX 820 .F67 2009 c.1 (Browse shelf(Opens below)) c.1 Available NULIB000000244
Books Books National University - Manila LRC - Main General Circulation Hospitality Management GC TX 820 .F67 2009 c.2 (Browse shelf(Opens below)) c.2 Available NULIB000000542

Includes index.

Part 1 Theory -- Introduction to the catering and hospitality industry -- Teamwork -- Health and safety awareness -- Introduction to healthier foods and special diets -- Introduction to kitchen equipment -- Introduction to personal workplace skills -- Regeneration of pre-prepared food -- Food safety in catering -- Part 2 Practice Introduction to Part 2 -- Methods of cookery -- Stocks, soups and sauces -- Cold food preparation -- Egg dishes -- Pasta -- Rice and grains -- Fish -- Lamb -- Beef -- Pork and bacon -- Poultry -- Vegetables and vegetarian food -- Pastry.

This title features over 100 recipes to give students a varied repertoire. It also has an easy to read design and layout to assist student learning with clear mapping to NVQ and VRQ qualifications.

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