This workbook is ideal for those taking the NVQ/SVQ Level 3 Kitchen and Larderwork qualification. The key units are fully covered, and underpinning knowledge thoroughly tested. Space is provided for the user to write in their answers, and the book can be used as part of the portfolio of evidence. Designed to accompany "Advanced Practical Cookery", this workbook covers the preparation and production of: complex fish and shellfish dishes; meat, offal, game and poultry dishes; sauces, soups and cold dressings; complex vegtable dishes; and cold buffet items.
- ISBN10 0340673885
- ISBN13 9780340673881
- Publish Date 5 August 1996
- Publish Status Transferred
- Out of Print 20 April 2005
- Publish Country GB
- Publisher Hodder Arnold
- Imprint Hodder Arnold H&S
- Format Paperback
- Pages 192
- Language English