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- 1: Foreword
- 1: How to use this book
- 1: Acknowledgements
- 1: Preparing for assessment
- 1: Conversion tables
- 1: Chapter 1 Food safety
- 1: Chapter 2 Developing skills for employment in catering and hospitality industry
- 1: Chapter 3 Health and safety in catering and hospitality
- 1: Chapter 4 Healthier foods and special diets
- 1: Chapter 5 Catering operations, costs and menu planning
- 1: Chapter 6 Prepare and cook stocks, soups and sauces
- 1: Chapter 7 Prepare and cook fruit and vegetables
- 1: Chapter 8 Prepare and cook meat and offal
- 1: Chapter 9 Prepare and cook poultry
- 1: Chapter 10 Prepare and cook fish and shellfish
- 1: Chapter 11 Prepare and cook rice, pasta, grains and egg dishes
- 1: Chapter 12 Produce hot and cold desserts and puddings
- 1: Chapter 13 Produce paste products
- 1: Chapter 14 Produce biscuit, cake and sponge products
- 1: Chapter 15 Produce dough products
- 1: Glossary
- 1: Index of recipes
- 1: Index
| Erscheinungsjahr: | 2022 |
|---|---|
| Produktart: | Berufsschulbücher |
| Rubrik: | Schule & Lernen |
| Medium: | Taschenbuch |
| Inhalt: | Kartoniert / Broschiert |
| ISBN-13: | 9781398385375 |
| ISBN-10: | 1398385379 |
| Sprache: | Englisch |
| Einband: | Kartoniert / Broschiert |
| Autor: |
Christopherson, Ben
Farrelly, Gary Vasanthan, Ketharanathan Rippington, Neil Paskins, Patricia Foskett, David Thorpe, Steve |
| Hersteller: | Hodder Education |
| Maße: | 214 x 277 x 34 mm |
| Von/Mit: | Ben Christopherson (u. a.) |
| Erscheinungsdatum: | 25.11.2022 |
| Gewicht: | 1,658 kg |
- 1: Foreword
- 1: How to use this book
- 1: Acknowledgements
- 1: Preparing for assessment
- 1: Conversion tables
- 1: Chapter 1 Food safety
- 1: Chapter 2 Developing skills for employment in catering and hospitality industry
- 1: Chapter 3 Health and safety in catering and hospitality
- 1: Chapter 4 Healthier foods and special diets
- 1: Chapter 5 Catering operations, costs and menu planning
- 1: Chapter 6 Prepare and cook stocks, soups and sauces
- 1: Chapter 7 Prepare and cook fruit and vegetables
- 1: Chapter 8 Prepare and cook meat and offal
- 1: Chapter 9 Prepare and cook poultry
- 1: Chapter 10 Prepare and cook fish and shellfish
- 1: Chapter 11 Prepare and cook rice, pasta, grains and egg dishes
- 1: Chapter 12 Produce hot and cold desserts and puddings
- 1: Chapter 13 Produce paste products
- 1: Chapter 14 Produce biscuit, cake and sponge products
- 1: Chapter 15 Produce dough products
- 1: Glossary
- 1: Index of recipes
- 1: Index
| Erscheinungsjahr: | 2022 |
|---|---|
| Produktart: | Berufsschulbücher |
| Rubrik: | Schule & Lernen |
| Medium: | Taschenbuch |
| Inhalt: | Kartoniert / Broschiert |
| ISBN-13: | 9781398385375 |
| ISBN-10: | 1398385379 |
| Sprache: | Englisch |
| Einband: | Kartoniert / Broschiert |
| Autor: |
Christopherson, Ben
Farrelly, Gary Vasanthan, Ketharanathan Rippington, Neil Paskins, Patricia Foskett, David Thorpe, Steve |
| Hersteller: | Hodder Education |
| Maße: | 214 x 277 x 34 mm |
| Von/Mit: | Ben Christopherson (u. a.) |
| Erscheinungsdatum: | 25.11.2022 |
| Gewicht: | 1,658 kg |
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