Biscuits ........................................................................................................................................................................................................................................... 543 Controlling hazards in the workplace ............................................................................................................................................................................... 48 Choose from 36 ready-made lesson ideasor build your own from our range of PowerPoints, videos, Knowledge Tests and worksheets. Principles of a balanced diet.................................................................................................................................................................................................. 59 Your Boost subscription includes teacher access to Practical Cookery, 14th Edition: BoosteBookfor planning and front-of-class teaching.

Practical Dishes: Risotto, Focaccia, Orange Bar Gateau, Sweet Potato and Pea Puffs, Croquettes and Enchiladas, Beef and Lentil Cottage Pue, Turkey and Lamb Kebabs, Cranachan Shortbread, Profiteroles. Vegetables......................................................................................................................................................................................................................................164 Lamb and mutton.......................................................................................................................................................................................................................257 Introduction...................................................................................................................................................................................................................................... 59 Planning and providing for special diets .........................................................................................................................................................................68Finishing bread and dough products..............................................................................................................................................................................573

Fish .................................................................................................................................................................................................................................................... 346 Meat & 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. Food safety and personal responsibility ............................................................................................................................................................................1

Dietary Goals – Looking closely at the Government goals for healthy eating and adapting recipes to ensure they meet them. This Unit aims to enable learners to draw on the knowledge, understanding and skills developed in the other three Units. Learners will carry out a practical activity which will require them to prepare, cook and present a two-course meal to a given specification within a given timescale. It will require learners to demonstrate their ability to follow safe and hygienic practices throughout Identifying hazards in the catering and hospitality workplace ........................................................................................................................... 42 Glossary..............................................................................................................................................................................................................................000 Holding and storing desserts and puddings..............................................................................................................................................................467

Helps assess knowledge and understanding with a new 'Know it' feature that will support preparation for professional discussions or knowledge tests.Grains................................................................................................................................................................................................................................................413