Identifying hazards in the catering and hospitality workplace ........................................................................................................................... 42 Allows students to showcase the practical skills required for assessment with a new ‘Show it’ feature. Allergies........................................................................................................................................................................................................................................... 460 Index of recipes .......................................................................................................................................................................................................000 Helps assess knowledge and understanding with a new ‘Know it’ feature that will support preparation for professional discussions or knowledge tests.

Producing a plan to develop skills...................................................................................................................................................................................... 33 Fish .................................................................................................................................................................................................................................................... 346 Allows students to showcase the practical skills required for assessment with new ‘Show it’ activities.

Helps assess knowledge and understanding with a new 'Know it' feature that will support preparation for professional discussions or knowledge tests. Turkey................................................................................................................................................................................................................................................325

Maintaining a healthy and safe workplace..................................................................................................................................................................... 55 The catering and hospitality industry................................................................................................................................................................................ 25 Soup.....................................................................................................................................................................................................................................................96

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Lamb and mutton.......................................................................................................................................................................................................................257 Poultry...............................................................................................................................................................................................................................................319

This 14th edition of Practical Cookery is the must-have resource for every aspiring chef. It will help develop the culinary knowledge, understanding, skills and behaviours in the new Commis Chef (Level 2) apprenticeship standards and prepare apprentices and work-based learners for end-point assessment. It also supports those on NVQ programmes in Professional Cookery or Food Production and Cooking. Covers the latest preparation, cooking and finishing techniques, as well as the classics every chef should master with over 500 reliable recipes and 1,000 photographs. Pork ...................................................................................................................................................................................................................................................261 Finishing and presentation....................................................................................................................................................................................................515 Costs and calculations used in the catering industry .............................................................................................................................................84

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Introduction...................................................................................................................................................................................................................................... 59 Rice.................................................................................................................................................................................................................................................... 405