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Posted 20 hours ago

Practical Cookery 14th Edition & Practical Cookery for the Level 3 NVQ and VRQ Diploma, 6th edition

£9.9£99Clearance
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Introduction.........................................................................................................................................................................................................................................1 Soup.....................................................................................................................................................................................................................................................96 Offal and other edible parts of the carcass................................................................................................................................................................ 264 Pork ...................................................................................................................................................................................................................................................261

Prelim Practice. We will be looking to complete the prelim paperwork as well as practising the dishes. Candidates will then be expected to plan their work though a 1h 30m assignment which will take place during a double period.Costs and calculations used in the catering industry .............................................................................................................................................84 Finishing desserts and puddings..................................................................................................................................................................................... 466 Rice.................................................................................................................................................................................................................................................... 405

Combined Unit. During this time, we will be working our way through different elements of the course to complete our combined unit. Ingredients used in the pastry kitchen ..........................................................................................................................................................................452 Types of desserts and puddings .................................................................................................................................................................................... 460 Conversion tables....................................................................................................................................................................................................xiv Lamb and mutton.......................................................................................................................................................................................................................257Health and safety in the catering and hospitality industry.................................................................................................................................... 39 Provides clear illustration of how dishes should look with close-up finished shots for every recipe, and clear step-by-step sequences to master techniques.

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