000			01572nam a2200229Ia 4500
003			NULRC
005			20250520094839.0
008			250520s9999 xx 000 0 und d
020			_a9812405682
040			_cNULRC
050			_aTX 652 .H39 2000
100			_aHayter, Roy _eauthor
245		0	_aFood Preparation and Cooking Levels 1 and 2 / _cRoy Hayter
250			_aRevised 2nd Edition.
260			_aAustralia : _bThomson Learning Asia, _cc2000
300			_a250 pages : _billustrations ; _c28 cm.
504			_aIncludes index.
505			_aIntroducing food preparation and cooking -- Safety, security and personal hygiene in food preparation and cooking -- Hygiene in food storage, preparation and cooking -- Maintaining and handling knives -- Food handling and storage -- Cleaning food production areas, equipment and utensils -- Working in food preparation and cooking -- Preparing and cooking basic meat, poultry and offal dishes -- Preparing and cooking basic fish dishes -- Preparing and cooking basic sauces and soups -- Preparing and cooking basic vegetable dishes and salads -- Preparing and cooking basic vegetable protein dishes -- Preparing and cooking basic pulse dishes -- Preparing and cooking basic rice dishes -- Preparing and cooking basic pasta dishes.
520			_aThis comprehensive resource has been completely updated for the NVQ/SVQ level 1 and 2 Food Preparation and Cooking units. Roy Hayter covers the basic skills and underpinning knowledge for the 10 level 1 and 19 level 2 cookery units.
650			_aCOOKBOOKS
942			_2lcc _cBK
999			_c4224 _d4224