Hayter, Roy <br/><br/>
Food Preparation and Cooking Levels 1 and 2 / 
Roy Hayter 
 - Revised 2nd Edition. 
 - Australia :  Thomson Learning Asia,  c2000 
 - 250 pages :  illustrations ;  28 cm. 
<br/><br/>Includes index. 
<br/><br/>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. 
<br/><br/> 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. 
<br/><br/><label>ISBN: </label>9812405682 
<br/><br/><label>Subjects--Topical Terms: </label><br/>COOKBOOKS
<br/><br/><label>LC Class. No.: </label>TX 652 .H39 2000