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

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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. 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. Soup.....................................................................................................................................................................................................................................................96 Allows students to showcase the practical skills required for assessment with new 'Show it' activities.

Beef ....................................................................................................................................................................................................................................................250 Batters and whisked sponges........................................................................................................................................................................................... 546 Offal and other edible parts of the carcass................................................................................................................................................................ 264 Lamb and mutton.......................................................................................................................................................................................................................257 Pork ...................................................................................................................................................................................................................................................261Vegetables......................................................................................................................................................................................................................................164 Keeping work areas clean and hygienic ............................................................................................................................................................................8

Grains................................................................................................................................................................................................................................................413 Types of desserts and puddings .................................................................................................................................................................................... 460 Allows students to showcase the practical skills required for assessment with new ‘Show it’ activities. Costs and calculations used in the catering industry .............................................................................................................................................84

This Unit aims to develop learners’ organisational and time management skills. Learners will acquire the ability to follow recipes and time plans to produce dishes, with minimal guidance, and to work safely and hygienically. They will also further develop the ability to carry out an evaluation of the product.