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Food Preparation and Cooking Levels 1 and 2 / Roy Hayter

By: Material type: TextTextPublication details: Australia : Thomson Learning Asia, c2000Edition: Revised 2nd EditionDescription: 250 pages : illustrations ; 28 cmISBN:
  • 9812405682
Subject(s): LOC classification:
  • TX 652 .H39 2000
Contents:
Introducing food preparation and cooking -- Safety, security and personal hygiene in food preparation and cooking -- Hygiene in food storage, preparation and cooking -- Maintaining and handling knives -- Food handling and storage -- Cleaning food production areas, equipment and utensils -- Working in food preparation and cooking -- Preparing and cooking basic meat, poultry and offal dishes -- Preparing and cooking basic fish dishes -- Preparing and cooking basic sauces and soups -- Preparing and cooking basic vegetable dishes and salads -- Preparing and cooking basic vegetable protein dishes -- Preparing and cooking basic pulse dishes -- Preparing and cooking basic rice dishes -- Preparing and cooking basic pasta dishes.
Summary: This comprehensive resource has been completely updated for the NVQ/SVQ level 1 and 2 Food Preparation and Cooking units. Roy Hayter covers the basic skills and underpinning knowledge for the 10 level 1 and 19 level 2 cookery units.
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 652 .H39 2000 (Browse shelf(Opens below)) c.1 Available NULIB000001983

Includes index.

Introducing food preparation and cooking -- Safety, security and personal hygiene in food preparation and cooking -- Hygiene in food storage, preparation and cooking -- Maintaining and handling knives -- Food handling and storage -- Cleaning food production areas, equipment and utensils -- Working in food preparation and cooking -- Preparing and cooking basic meat, poultry and offal dishes -- Preparing and cooking basic fish dishes -- Preparing and cooking basic sauces and soups -- Preparing and cooking basic vegetable dishes and salads -- Preparing and cooking basic vegetable protein dishes -- Preparing and cooking basic pulse dishes -- Preparing and cooking basic rice dishes -- Preparing and cooking basic pasta dishes.

This comprehensive resource has been completely updated for the NVQ/SVQ level 1 and 2 Food Preparation and Cooking units. Roy Hayter covers the basic skills and underpinning knowledge for the 10 level 1 and 19 level 2 cookery units.

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