Selected photographs from Practical Cookery Level 2 Beef, veal and pork.

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Presentation transcript:

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