Keeping work areas clean and hygienic ............................................................................................................................................................................8 Save time planning with 20 editable Course Plans that provide a scheme of work for each of the NVQ topics. develop an understanding of the characteristics of ingredients and an awareness of their sustainability

Allows students to showcase the practical skills required for assessment with new 'Show it' activities. Provides clear illustration of how dishes should look with close-up finished shots for every recipe, and clear step-by-step sequences to master techniques. Introduction...................................................................................................................................................................................................................................... 73Applying for a job.......................................................................................................................................................................................................................... 35 Veal .....................................................................................................................................................................................................................................................254 Controlling hazards in the workplace ............................................................................................................................................................................... 48 Help students improve and develop their culinary skills with 200 videos demonstrating key skills and recipes,that can bewatched in class or at home. Worksheets Organisation of the kitchen..................................................................................................................................................................................................... 73

Batters and whisked sponges........................................................................................................................................................................................... 546 Principles of a balanced diet.................................................................................................................................................................................................. 59 Maintaining a healthy and safe workplace..................................................................................................................................................................... 55 Introduction...................................................................................................................................................................................................................................... 59Meat & Meat alternatives – looking at different meats and how they differ. As well as how we can source them sustainably & make healthier choices when using them. Foreword ...................................................................................................................................................................................................................................vi Allows students to showcase the practical skills required for assessment with new ‘Show it’ activities. Health and safety in the catering and hospitality industry.................................................................................................................................... 39 How to use this book............................................................................................................................................................................................vii