selected photographs from practical cookery level 2 beef, veal and pork
TRANSCRIPT
![Page 1: Selected photographs from Practical Cookery Level 2 Beef, veal and pork](https://reader031.vdocument.in/reader031/viewer/2022032703/56649cf75503460f949c7530/html5/thumbnails/1.jpg)
Selected photographs from Practical Cookery Level 2
Beef, veal and pork
![Page 2: Selected photographs from Practical Cookery Level 2 Beef, veal and pork](https://reader031.vdocument.in/reader031/viewer/2022032703/56649cf75503460f949c7530/html5/thumbnails/2.jpg)
Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Roast beef
![Page 3: Selected photographs from Practical Cookery Level 2 Beef, veal and pork](https://reader031.vdocument.in/reader031/viewer/2022032703/56649cf75503460f949c7530/html5/thumbnails/3.jpg)
Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Making boeuf bourguignonne: marinating the beef
![Page 4: Selected photographs from Practical Cookery Level 2 Beef, veal and pork](https://reader031.vdocument.in/reader031/viewer/2022032703/56649cf75503460f949c7530/html5/thumbnails/4.jpg)
Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Making boeuf bourguignonne: browning the vegetables
![Page 5: Selected photographs from Practical Cookery Level 2 Beef, veal and pork](https://reader031.vdocument.in/reader031/viewer/2022032703/56649cf75503460f949c7530/html5/thumbnails/5.jpg)
Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Making boeuf bourguignonne: browning the meat
![Page 6: Selected photographs from Practical Cookery Level 2 Beef, veal and pork](https://reader031.vdocument.in/reader031/viewer/2022032703/56649cf75503460f949c7530/html5/thumbnails/6.jpg)
Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Making boeuf bourguignonne: covering the meat and vegetables with stock
![Page 7: Selected photographs from Practical Cookery Level 2 Beef, veal and pork](https://reader031.vdocument.in/reader031/viewer/2022032703/56649cf75503460f949c7530/html5/thumbnails/7.jpg)
Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Boeuf bourguignonne
![Page 8: Selected photographs from Practical Cookery Level 2 Beef, veal and pork](https://reader031.vdocument.in/reader031/viewer/2022032703/56649cf75503460f949c7530/html5/thumbnails/8.jpg)
Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Making beef olives: rolling the meat around the stuffing
![Page 9: Selected photographs from Practical Cookery Level 2 Beef, veal and pork](https://reader031.vdocument.in/reader031/viewer/2022032703/56649cf75503460f949c7530/html5/thumbnails/9.jpg)
Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Making beef olives: frying the rolls
![Page 10: Selected photographs from Practical Cookery Level 2 Beef, veal and pork](https://reader031.vdocument.in/reader031/viewer/2022032703/56649cf75503460f949c7530/html5/thumbnails/10.jpg)
Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Making beef olives: pouring the cooking liquid over
![Page 11: Selected photographs from Practical Cookery Level 2 Beef, veal and pork](https://reader031.vdocument.in/reader031/viewer/2022032703/56649cf75503460f949c7530/html5/thumbnails/11.jpg)
Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Beef olives
![Page 12: Selected photographs from Practical Cookery Level 2 Beef, veal and pork](https://reader031.vdocument.in/reader031/viewer/2022032703/56649cf75503460f949c7530/html5/thumbnails/12.jpg)
Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Steak pie
![Page 13: Selected photographs from Practical Cookery Level 2 Beef, veal and pork](https://reader031.vdocument.in/reader031/viewer/2022032703/56649cf75503460f949c7530/html5/thumbnails/13.jpg)
Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Carbonnade of beef
![Page 14: Selected photographs from Practical Cookery Level 2 Beef, veal and pork](https://reader031.vdocument.in/reader031/viewer/2022032703/56649cf75503460f949c7530/html5/thumbnails/14.jpg)
Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Ingredients for Cornish pasties
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Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Making Cornish pasties: rolling out the pastry
![Page 16: Selected photographs from Practical Cookery Level 2 Beef, veal and pork](https://reader031.vdocument.in/reader031/viewer/2022032703/56649cf75503460f949c7530/html5/thumbnails/16.jpg)
Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Making Cornish pasties: placing the filling on the pastry
![Page 17: Selected photographs from Practical Cookery Level 2 Beef, veal and pork](https://reader031.vdocument.in/reader031/viewer/2022032703/56649cf75503460f949c7530/html5/thumbnails/17.jpg)
Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Making Cornish pasties: sealing the edge
![Page 18: Selected photographs from Practical Cookery Level 2 Beef, veal and pork](https://reader031.vdocument.in/reader031/viewer/2022032703/56649cf75503460f949c7530/html5/thumbnails/18.jpg)
Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Cornish pasty
![Page 19: Selected photographs from Practical Cookery Level 2 Beef, veal and pork](https://reader031.vdocument.in/reader031/viewer/2022032703/56649cf75503460f949c7530/html5/thumbnails/19.jpg)
Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Hamburg or Vienna steak
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Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Goulash
![Page 21: Selected photographs from Practical Cookery Level 2 Beef, veal and pork](https://reader031.vdocument.in/reader031/viewer/2022032703/56649cf75503460f949c7530/html5/thumbnails/21.jpg)
Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Ingredients for fricassée of veal
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Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Making fricassée of veal: cooking the meat and flour
![Page 23: Selected photographs from Practical Cookery Level 2 Beef, veal and pork](https://reader031.vdocument.in/reader031/viewer/2022032703/56649cf75503460f949c7530/html5/thumbnails/23.jpg)
Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Making fricassée of veal: continuing to cook in stock
![Page 24: Selected photographs from Practical Cookery Level 2 Beef, veal and pork](https://reader031.vdocument.in/reader031/viewer/2022032703/56649cf75503460f949c7530/html5/thumbnails/24.jpg)
Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Making fricassée of veal: adding a liaison of egg yolk and cream
![Page 25: Selected photographs from Practical Cookery Level 2 Beef, veal and pork](https://reader031.vdocument.in/reader031/viewer/2022032703/56649cf75503460f949c7530/html5/thumbnails/25.jpg)
Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Fricassée of veal
![Page 26: Selected photographs from Practical Cookery Level 2 Beef, veal and pork](https://reader031.vdocument.in/reader031/viewer/2022032703/56649cf75503460f949c7530/html5/thumbnails/26.jpg)
Hodder Education © 2010 D Foskett, J Campbell and P Paskins
White stew or blanquette of veal
![Page 27: Selected photographs from Practical Cookery Level 2 Beef, veal and pork](https://reader031.vdocument.in/reader031/viewer/2022032703/56649cf75503460f949c7530/html5/thumbnails/27.jpg)
Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Veal stuffing
![Page 28: Selected photographs from Practical Cookery Level 2 Beef, veal and pork](https://reader031.vdocument.in/reader031/viewer/2022032703/56649cf75503460f949c7530/html5/thumbnails/28.jpg)
Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Veal escalopes with Parma ham and mozzarella cheese
![Page 29: Selected photographs from Practical Cookery Level 2 Beef, veal and pork](https://reader031.vdocument.in/reader031/viewer/2022032703/56649cf75503460f949c7530/html5/thumbnails/29.jpg)
Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Spare ribs of pork in barbecue sauce
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Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Pork cutlet with pesto and mozzarella
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Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Raised pork pie
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Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Sweet and sour pork
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Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Griddled gammon with apricot salsa
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Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Potted meats