Roy Hayter
Abstract
Gives complete coverage of the Food Preparation and Cooking units at NVQ/SVQ Levels 1 and 2. The book is directly linked to the requirements of the NVQs/SVQs both in its content and in its layout and
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Gives complete coverage of the Food Preparation and Cooking units at NVQ/SVQ Levels 1 and 2. The book is directly linked to the requirements of the NVQs/SVQs both in its content and in its layout and
Key concepts: Food preparation, Food science, Food processing, Chemistry