Cakes .............................................................................................................................................................................................................................................. 544 Helps assess knowledge and understanding with a new 'Know it' feature that will support preparation for professional discussions or knowledge tests. Beef ....................................................................................................................................................................................................................................................250

Dairy and Dairy Alternatives - looking at different dairy products and how they differ. As well as how we can source them sustainably & make healthier choices when using them Turkey................................................................................................................................................................................................................................................325 Batters and whisked sponges........................................................................................................................................................................................... 546 Poultry...............................................................................................................................................................................................................................................319Types of paste and their uses .............................................................................................................................................................................................514 Planning and preparing menus for catering operations..........................................................................................................................................81 Foreword ...................................................................................................................................................................................................................................vi

Costs and calculations used in the catering industry .............................................................................................................................................84 Introduction...................................................................................................................................................................................................................................... 59 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.Preparing and cooking dough products...................................................................................................................................................................... 569

effectiveness in terms of cookery and to provide a set of skills for those who wish to progress to further study in the hospitality context. In preparing candidates for life, the course anticipates their future needs and enables them to learn how to plan, prepare and cook food for themselves and others. It also develops organisational skills, which have an application in a wide variety of contexts. 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 Applying for a job.......................................................................................................................................................................................................................... 35 Fruit.....................................................................................................................................................................................................................................................185 Pasta................................................................................................................................................................................................................................................. 408

Allows students to showcase the practical skills required for assessment with new 'Show it' activities. Finishing desserts and puddings..................................................................................................................................................................................... 466 Develop culinary knowledge, understanding, skills and behaviours with these digital resources for the Level 2 Commis Chef Apprenticeship and NVQs, now available via our innovative, user-friendly platform - Boost.