Questions and Answers on Practical Cookery PDF Download
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Author: Victor Ceserani
Publisher:
ISBN: 9780340556399
Category : Cookery
Languages : en
Pages : 172
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Book Description
Author: Victor Ceserani
Publisher:
ISBN: 9780340556399
Category : Cookery
Languages : en
Pages : 172
Get Book Here
Book Description
Author: Victor Ceserani
Publisher: Hodder Education
ISBN: 9780340782439
Category : Cooking, English
Languages : en
Pages : 159
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Book Description
Designed for use alongside Practical Cookery, this text is an excellent revision tool for students preparing for a verbal or written test, or wanting to test their own knowledge. Each section includes page references to the main text, making information easy to find. The text supplies a variety of questions (multiple choice, short questions and in-depth questions) and their answers.
Author: Victor Ceserani
Publisher: Hodder Education
ISBN: 9780340647820
Category : Cookery, English
Languages : en
Pages : 160
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Book Description
This text has been updated and includes new questions on vegetarian and ethnic cookery, health and safety issues and working with others. It is a useful revision guide for students on courses at all levels, but especially NVQ, GNVQ and HND catering students. The answers are provided.
Author: Victor Ceserani
Publisher: Hodder Education
ISBN: 9780713105636
Category : Cookery
Languages : en
Pages : 96
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Book Description
Author: David Foskett
Publisher: Hodder Education
ISBN: 1471839621
Category : Study Aids
Languages : en
Pages : 1336
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Book Description
Master culinary skills and prepare for assessment with the book which professional chefs have relied on for over 50 years to match the qualification and support their training and careers. With 460 recipes covering both classic dishes and the latest methods used in real, Michelin-starred kitchens, this book is structured exactly around the units and requirements of the Level 2 Professional Cookery Diploma (VRQ) to make perfecting culinary techniques, meeting the qualification requirements and preparing for assessments easier than ever before. - Break down key techniques with 50 step-by-step photo sequences - Hone your presentation skills with photos of each recipe - Test your understanding with questions at the end of each unit - Prepare for assignments, written tests and synoptic assessments with the new assessment section - Access professional demonstration videos with links throughout the book
Author: David Foskett
Publisher: Hodder Education
ISBN: 1510401334
Category : Cooking
Languages : en
Pages : 1532
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Book Description
Master culinary skills and prepare for assessment with the book which professional chefs have relied on for over 50 years to match the qualification and support their training and careers. With 460 recipes covering both classic dishes and the latest methods used in real, Michelin-starred kitchens, this book is structured exactly around the units and requirements of the Level 3 Advanced Technical Diploma in Professional Cookery to make perfecting culinary techniques, meeting the qualification requirements and preparing for assessments easier than ever before. This edition is published in partnership with City & Guilds, further enhancing the book's reputation as the gold standard in the Hospitality and Catering industry. - Break down key techniques with 50 step-by-step photo sequences - Hone your presentation skills with photos of each recipe - Test your understanding with questions at the end of each unit - Prepare for assignments, written tests and synoptic assessments with the new assessment section - Access professional demonstration videos with links throughout the book
Author: Lynn Patten
Publisher: Walch Publishing
ISBN: 9780825116179
Category : Education
Languages : en
Pages : 66
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Book Description
Introduces students to food preparation, kitchen cleanliness and food storage. Includes pre- and post test, background information, teaching tips, and answers.
Author: Pierre Blot
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 486
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Book Description
Author: Victor Ceserani
Publisher: John Wiley & Sons Incorporated
ISBN: 9780470233511
Category : Cooking
Languages : en
Pages : 570
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Book Description
This edition has been completely redesigned and updated taking into account the recent trends toward healthy catering and the attractive presentation of food. Lavish, full-color photographs illustrate the stages involved in the preparation of various recipes. Many dishes are depicted in their finished form to give readers an impression of correct presentation and service. This revision features nutritional data for the main recipes. Includes information about different types of foods and the processes of cookery along with hundreds of classic recipes. Many ingredients are given alternatives to comply with the principles of healthy eating.
Author: Matilda Lees Dods
Publisher: Hardpress Publishing
ISBN: 9781290026796
Category :
Languages : en
Pages : 366
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Book Description
Unlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketches etc We have endeavoured to keep the quality of these images, so they represent accurately the original artefact. Although occasionally there may be certain imperfections with these old texts, we feel they deserve to be made available for future generations to enjoy.
