000			01466nam a2200241Ia 4500
003			NULRC
005			20250520094800.0
008			250520s9999 xx 000 0 und d
020			_a9780340983997
040			_cNULRC
050			_aTX 820 .F67 2009
100			_aFoskett, David _eauthor
245		0	_aFoundation practical cookery / _cDavid Foskett, Victor Ceserani and John Campbell
260			_aUnited Kingdom : _bHodder Education, _cc2009
300			_a336 pages : _bcolor illustrations ; _c28 cm.
365			_bUSD2745
504			_aIncludes index.
505			_aPart 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.
520			_aThis 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.
650			_aCOOKING
700			_aCeserani, Victor;Campbell, John _eco-author;co-author
942			_2lcc _cBK
999			_c2485 _d2485