This book provides students with the best teaching programme for NVQ Catering and Hospitality in food preparation and cooking. Building on the proven success of the previous edition, it details the cookery units involvedSpread mixtures with an even pressure of the hand with a small palette knife. ... Do not over-whip cream for coating, warm fondant correctly and rest royal icing before using it for coating wedding, ... Whipping cream Piping with cream Before using any cream, always check that it is fresh and not tainted with other flavours.
|Title||:||Food Preparation and Cooking|
|Publisher||:||Nelson Thornes - 1996|