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

By: Contributor(s): Material type: TextTextPublication details: Abingdon, Oxon : Dynamic Learning, 2012.Edition: 12th edDescription: xiv, 674 p. : ill. ; 24 cmISBN:
  • 9781444176827
Uniform titles:
  • Practical cookery : for level 2 NVQ and apprenticeships
Subject(s): LOC classification:
  • TX820 .C36 2012
Contents:
Methods of cooking - Stocks, soups and sauces - Cold preparation - Eggs - Pasta, gnocchi and rice - Fish and shellfish - Meat and offal - Poultry and game - Vegetables, pulses and grains - Potatoes - Pastry - Healthy eating - Maintain, handle and clean knives - Maintain a safe, hygienic and secure working environment - Maintain food safety - Work as part of a team.
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Holdings
Item type Current library Collection Call number Copy number Status Notes Date due Barcode
Books Books Zetech Library - Nairobi City Campus General Stacks Non-fiction TX820 .P733 2012 (Browse shelf(Opens below)) Available lost and replaced by staff on 3/12/2012LAST SEEN 25/06/2015 01318
Books Books Zetech Library - Nairobi City Campus Reference Non-fiction TX820 .C36 2012 (Browse shelf(Opens below)) C1 Checked out 27/11/2024 Z002988
Books Books Zetech Library - Nairobi City Campus General Stacks Non-fiction TX820 .P733 2012 (Browse shelf(Opens below)) C2 Available REPORTED MISSING IN JANUARY 2018 STOCK TAKE REPORT 02989
Books Books Zetech Library - Nairobi City Campus General Stacks Non-fiction TX820 .P733 2012 (Browse shelf(Opens below)) C3 Available 02990
Books Books Zetech Library - Nairobi City Campus Reference Non-fiction TX820 .PC36 2012 (Browse shelf(Opens below)) C4 Checked out 23/06/2025 Z002991
Books Books Zetech Library - Ruiru Campus Reference Non-fiction TX820 .P733 2012 (Browse shelf(Opens below)) C1 Checked out Send to Bindery 26/05/2025 Z004139
Books Books Zetech Library - Ruiru Campus General Stacks Non-fiction TX820 .P733 2012 (Browse shelf(Opens below)) C2 Available Z004140

Includes index

Includes Index


Methods of cooking - Stocks, soups and sauces - Cold preparation - Eggs - Pasta, gnocchi and rice - Fish and shellfish - Meat and offal - Poultry and game - Vegetables, pulses and grains - Potatoes - Pastry - Healthy eating - Maintain, handle and clean knives - Maintain a safe, hygienic and secure working environment - Maintain food safety - Work as part of a team.

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