selected photographs from practical cookery level 2 beef, veal and pork
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Selected photographs from Practical Cookery Level 2
Beef, veal and pork
Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Roast beef
Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Making boeuf bourguignonne: marinating the beef
Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Making boeuf bourguignonne: browning the vegetables
Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Making boeuf bourguignonne: browning the meat
Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Making boeuf bourguignonne: covering the meat and vegetables with stock
Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Boeuf bourguignonne
Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Making beef olives: rolling the meat around the stuffing
Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Making beef olives: frying the rolls
Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Making beef olives: pouring the cooking liquid over
Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Beef olives
Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Steak pie
Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Carbonnade of beef
Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Ingredients for Cornish pasties
Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Making Cornish pasties: rolling out the pastry
Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Making Cornish pasties: placing the filling on the pastry
Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Making Cornish pasties: sealing the edge
Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Cornish pasty
Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Hamburg or Vienna steak
Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Goulash
Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Ingredients for fricassée of veal
Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Making fricassée of veal: cooking the meat and flour
Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Making fricassée of veal: continuing to cook in stock
Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Making fricassée of veal: adding a liaison of egg yolk and cream
Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Fricassée of veal
Hodder Education © 2010 D Foskett, J Campbell and P Paskins
White stew or blanquette of veal
Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Veal stuffing
Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Veal escalopes with Parma ham and mozzarella cheese
Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Spare ribs of pork in barbecue sauce
Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Pork cutlet with pesto and mozzarella
Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Raised pork pie
Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Sweet and sour pork
Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Griddled gammon with apricot salsa
Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Potted meats
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