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

Product Information

Types of paste and their uses .............................................................................................................................................................................................514

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. 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. Decorating and finishing for presentation ................................................................................................................................................................... 549 Types of desserts and puddings .................................................................................................................................................................................... 460Finishing bread and dough products..............................................................................................................................................................................573 Flour and Sugar – Identifying why we use these ingredients and how to adapt recipe to use more nutritional variants of them, as well as learning about their function in dishes. Principles of a balanced diet.................................................................................................................................................................................................. 59 Its contribution to vocational education is important because it allows progression to a range of careers in the hospitality industry. Organisational skills, which have application in a wide variety of contexts, are developed. The course also supports the wider curriculum through developing candidates’ understanding of the importance of sustainable ingredients.

Allows students to showcase the practical skills required for assessment with new ‘Show it’ activities.

Creating your own assessment materials from SQA question papers

How to use this book............................................................................................................................................................................................vii Encourages apprentices to think about how they have demonstrated professional behaviours with new reflective 'Live it' activities. Eggs – Learning about the functions of eggs effect different dishes, and why we use them in cooking.

Ingredients used in the pastry kitchen ..........................................................................................................................................................................452 Allows students to showcase the practical skills required for assessment with new 'Show it' activities. This Unit aims to enable learners to draw on the knowledge, understanding and skills developed in the other three Units. Learners will carry out a practical activity which will require them to prepare, cook and present a two-course meal to a given specification within a given timescale. It will require learners to demonstrate their ability to follow safe and hygienic practices throughout Personal appearance and managing time......................................................................................................................................................................31 Fish .................................................................................................................................................................................................................................................... 346Provides clear illustration of how dishes should look with close-up finished shots for every recipe, and clear step-by-step sequences to master techniques. Finishing desserts and puddings..................................................................................................................................................................................... 466 Finishing and presentation....................................................................................................................................................................................................515