Designed for students and professionals working towards the NVQ Level 3 in Food Preparation and Cooking, this book is based on the previously available "Contemporary Cookery", but contains a higher emphasis on food preparation skills and provides more detail on the commodities and types of ingredients used. There is particular emphasis on kitchen and larderwork elements. All the recipes are linked to appropriate NVQ units and elements and the key preparation elements are illustrated. The recipes are for four and ten portions and give metric and imperial measurements.
"synopsis" may belong to another edition of this title.
The standard text book for NVQ3 (RJ Curtis, Northampton College 2002-07-01)
Excellent - ideal for level 3 (Mr A Matthews, Coleg Gwynedd College 2002-09-01)
The ideal ingredient for advanced food preparation and cooking techniques.
"About this title" may belong to another edition of this title.
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