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

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Teaching and Learning titles include interactive resources, lesson planning tools, self marking tests

Healthy eating and puddings and desserts .............................................................................................................................................................. 460 Fruit.....................................................................................................................................................................................................................................................185 Pasta................................................................................................................................................................................................................................................. 408

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

Organisation of the kitchen..................................................................................................................................................................................................... 73 Shellfish .......................................................................................................................................................................................................................................... 360 Introduction...................................................................................................................................................................................................................................... 73 Cakes .............................................................................................................................................................................................................................................. 544

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Index of recipes .......................................................................................................................................................................................................000 Encourages apprentices to think about how they have demonstrated professional behaviours with a new ‘Live it’ feature. Batters and whisked sponges........................................................................................................................................................................................... 546 Soup.....................................................................................................................................................................................................................................................96 Offal and other edible parts of the carcass................................................................................................................................................................ 264