Practical Cookery 14th Edition & Practical Cookery for the Level 3 NVQ and VRQ Diploma, 6th edition

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Finishing and presentation....................................................................................................................................................................................................515

Shellfish .......................................................................................................................................................................................................................................... 360Personal appearance and managing time......................................................................................................................................................................31

Offal and other edible parts of the carcass................................................................................................................................................................ 264 Allows students to showcase the practical skills required for assessment with new 'Show it' activities. Add extra eBook copiesto your Core subscription for students, or upgrade to Premium for unlimited eBooks. LessonsHelps assess knowledge and understanding with a new 'Know it' feature that will support preparation for professional discussions or knowledge tests.