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Your Boost subscription includes teacher access to Practical Cookery, 14th Edition: BoosteBookfor planning and front-of-class teaching. Eggs – Learning about the functions of eggs effect different dishes, and why we use them in cooking. Lamb and mutton.......................................................................................................................................................................................................................257 Encourages apprentices to think about how they have demonstrated professional behaviours with new reflective 'Live it' activities. Containing interactive resources, lesson planning tools, self-marking tests and assessment, use the editable course plans, alongside a digital copy of the textbook to plan and deliver your lessons - combining our trusted resources with your own, so that you to deliver a tailored course with ease.
This 14th edition of Practical Cookery is the must-have resource for every aspiring chef. It will help develop the culinary knowledge, understanding, skills and behaviours in the new Commis Chef (Level 2) apprenticeship standards and prepare apprentices and work-based learners for end-point assessment. It also supports those on NVQ programmes in Professional Cookery or Food Production and Cooking.
Practical Dishes: Risotto, Focaccia, Orange Bar Gateau, Sweet Potato and Pea Puffs, Croquettes and Enchiladas, Beef and Lentil Cottage Pue, Turkey and Lamb Kebabs, Cranachan Shortbread, Profiteroles.
Cakes .............................................................................................................................................................................................................................................. 544
Past Papers
Introduction....................................................................................................................................................................................................................................164 Offal and other edible parts of the carcass................................................................................................................................................................ 264 Beef ....................................................................................................................................................................................................................................................250
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