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Foundation practical cookery / David Foskett, Victor Ceserani and John Campbell

By: Foskett, David [author]Contributor(s): Ceserani, Victor [co-author] | Campbell, John [co-author]Material type: Text

TextPublication details: UK : Hodder Education, c2009Description: 336 pages : color illustrations ; 28 cmISBN: 9780340983997Subject(s): COOKINGLOC classification: TX 820 .F67 2009

Contents:

Part 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.

Summary: This 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.

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Books

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Item type	Current library	Home library	Collection	Shelving location	Call number	Copy number	Status	Date due	Barcode
Books	LRC - Main	National University - Manila	Hospitality Management	General Circulation	GC TX 820 .F67 2009 c.1 (Browse shelf (Opens below))	c.1	Available		NULIB000000244
Books	LRC - Main	National University - Manila	Hospitality Management	General Circulation	GC TX 820 .F67 2009 c.2 (Browse shelf (Opens below))	c.2	Available		NULIB000000542

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Previous	GC TX 820 .C36 2006 c.1 Advanced Practical Cookery : A textbook for education & industry /	GC TX 820 .C36 2006 c.2 Advanced Practical Cookery : A textbook for education & industry /	GC TX 820 .C36 2008 Practical cookery /	GC TX 820 .F67 2009 c.1 Foundation practical cookery /	GC TX 820 .F67 2009 c.2 Foundation practical cookery /	GC TX 820 .F68 2011 400 budget best-ever recipes : how to create fuss-free, economical and delicious dishes for all the family, with fabulous recipes shown step by step in more than 1800 beautiful photographs /	GC TX 820 .G37 2012 Modern garde manger : a global perspective /	Next

Includes glossary and index.

Part 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.

This 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.

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