TY  - BOOK
AU  - Foskett, David
AU  - Ceserani, Victor;Campbell, John
TI  - Foundation practical cookery
SN  - 9780340983997
AV  - TX 820 .F67 2009  
PY  - 2009///
CY  - United Kingdom
PB  - Hodder Education
KW  - COOKING
N1  - 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
N2  - 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
ER  -