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Practical cookery : for level 2 NVQ and apprenticeships / John Campbell ;(et al.).

By: Contributor(s): Material type: TextTextPublisher: London : Hodder Education, 2012Edition: Twelfth editionDescription: xiv, 674 pages : illustrations ; 26 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 1444170082
  • 9781444170085
  • 144417682X
  • 9781444176827
Subject(s): DDC classification:
  • 641.5 23
LOC classification:
  • TX820 .C4 2012
Partial contents:
1. Methods of cooking -- 2. Stocks, soups and sauces -- 3. Cold preparation -- 4. Eggs -- 5. Pasta, gnocchi and rice -- 6. Fish and shellfish -- 7. Meat and offal -- 8. Poultry and game -- 9. Vegetables, pulses and grains -- 10. Potatoes -- 11. Pastry -- 12. Healthy eating -- 13. Maintain, handle and clean knives -- 14. Maintain a safe, hygenic and secure working environment -- 15. Maintain food safety -- 16. Work as part of a team.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book City Campus City Campus Main Collection 641.5 CAM (Browse shelf(Opens below)) 1 Available A480448B

Previous edition 2008.

Includes index.

1. Methods of cooking -- 2. Stocks, soups and sauces -- 3. Cold preparation -- 4. Eggs -- 5. Pasta, gnocchi and rice -- 6. Fish and shellfish -- 7. Meat and offal -- 8. Poultry and game -- 9. Vegetables, pulses and grains -- 10. Potatoes -- 11. Pastry -- 12. Healthy eating -- 13. Maintain, handle and clean knives -- 14. Maintain a safe, hygenic and secure working environment -- 15. Maintain food safety -- 16. Work as part of a team.

Machine converted from AACR2 source record.

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