This innovative new workbook takes food technology and hospitality students step by step through the process of planning and recording their meal preparations.
It includes: diagrams of classic beef, lamb, veal and pork cuts in full colour; a fully worked example of a completed recipe template; 20 blank recipe templates where students complete one template per recipe; photographs of standard kitchen equipment and utensils; glossary of culinary terms; photograph and note pages; and SI units of measurement and conversions.
|Product Type||Student Books,|
|Year Level||Year 7, Year 8, Year 9, Year 10, Year 11, Year 12,|
|Author(s)||Dean Parkes, Paula Moeller|
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