Healthy eating and puddings and desserts .............................................................................................................................................................. 460

Personal appearance and managing time......................................................................................................................................................................31 Containing interactive resources, lesson planning tools, self-marking tests and assessment, use the editable course plans, alongside a digital copy of the textbook to plan and deliver your lessons - combining our trusted resources with your own, so that you to deliver a tailored course with ease. Eggs – Learning about the functions of eggs effect different dishes, and why we use them in cooking. Beef ....................................................................................................................................................................................................................................................250Glossary..............................................................................................................................................................................................................................000

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. This Unit aims to develop learners’ organisational and time management skills. Learners will acquire the ability to follow recipes and time plans to produce dishes, with minimal guidance, and to work safely and hygienically. They will also further develop the ability to carry out an evaluation of the product. Applying for a job.......................................................................................................................................................................................................................... 35Finishing and presentation....................................................................................................................................................................................................515 Index.........................................................................................................................................................................................................................................000 Sauces..............................................................................................................................................................................................................................................100 Helps assess knowledge and understanding with a new ‘Know it’ feature that will support preparation for professional discussions or knowledge tests. Flour and Sugar – Identifying why we use these ingredients and how to adapt recipe to use more nutritional variants of them, as well as learning about their function in dishes.