Practical Cookery 14th Edition

Product Information

Introduction...................................................................................................................................................................................................................................... 59 Identifying hazards in the catering and hospitality workplace ........................................................................................................................... 42

Allows students to showcase the practical skills required for assessment with a new ‘Show it’ feature. Finishing bread and dough products..............................................................................................................................................................................573Personal appearance and managing time......................................................................................................................................................................31

Rice.................................................................................................................................................................................................................................................... 405Helps assess knowledge and understanding with a new ‘Know it’ feature that will support preparation for professional discussions or knowledge tests. Introduction...................................................................................................................................................................................................................................... 39

Batters and whisked sponges........................................................................................................................................................................................... 546 Beef ....................................................................................................................................................................................................................................................250 Pasta................................................................................................................................................................................................................................................. 408 How to use this book............................................................................................................................................................................................vii Covers the latest preparation, cooking and finishing techniques, as well as the classics every chef should master with over 500 reliable recipes and 1,000 photographs.

Books

Vegetables......................................................................................................................................................................................................................................164