No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopy, recording, or any information storage and retrieval system, without permission in writing from the publisher or under licence from the Copyright Licensing Agency Limited. Impression numberĬopyright © 2015 David Foskett, Neil Rippington, Patricia Paskins and Steve Thorpe All rights reserved. You can also order through our website: If you have any comments to make about this, or any of our other titles, please send them to British Library Cataloguing in Publication Data A catalogue record for this title is available from the British Library ISBN: 978 7 3 ISBN (HELPE): 978 8 0 First published 1962 Second edition 1967 Third edition 1972 Fourth edition 1974 Fifth edition 1981 Sixth edition 1987 Seventh edition 1990 Eighth edition 1995 Ninth edition 2000 Tenth edition 2004 Eleventh edition 2008 Twelfth edition 2012 This edition published 2015. to 5 p.m., Monday to Saturday, with a 24-hour message answering service. Orders: please contact Bookpoint Ltd, 130 Milton Park, Abingdon, Oxon OX14 4SB. Practical Cookery for Level 2 NVQs and apprenticeships Healthy eating and producing healthier dishes Storing cakes, sponges, biscuits and scones Preparation and cooking techniques in pastry workĬonvenience cake, biscuit and sponge mixesĭecorating and finishing for presentation Offal and other edible parts of the carcass Preparing, cooking and holding food safely What is food safety and why does it matter? 1 Maintain a safe, hygienic and secure working environmentĢ Work effectively as part of a hospitality team
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