1. Selected photographs from Practical Cookery Level 2 Basic pastes, sauces and preparations for desserts

2. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Left to right: chantilly cream, boiled buttercream and ganache

3. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making boiled buttercream: boiling the sugar with water and glucose

4. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making boiled buttercream: whisking the eggs

5. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making boiled buttercream: adding the sugar

6. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making boiled buttercream: adding the butter

7. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Left to right: pastry cream, crème diplomat and crème chiboust

8. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making Italian meringue: boiling the sugar

9. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making Italian meringue: beating the egg whites

10. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making Italian meringue: combining the ingredients

11. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making Italian meringue: mixture will stand up in stiff peaks when it is ready

12. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Italian meringue (left) and almond cream (right)

13. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Left to right: short paste, rough puff paste and sweet paste

14. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making choux paste: melting cubes of butter

15. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making choux paste: adding the flour after removing from the heat

16. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making choux paste: when the mixture is ready, it will start to come away from the sides

17. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making choux paste: when the egg has been added and the mixture is the right consistency, it will drop from a spoon under its own weight

18. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making choux paste: piping shapes

19. Hodder Education © 2010 D Foskett, J Campbell and P Paskins A selection of shapes in raw choux paste

20. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Raspberry and apricot coulis

21. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making sauce à l’anglais: bringing the milk to the boil

22. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making sauce à l’anglais: tipping the milk out and whisking it on to the eggs

23. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making sauce à l’anglais: returning the mixture to the hot pan

24. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making sauce à l’anglais: testing the consistency on the back of a spoon

25. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making sauce à l’anglais: passing the sauce

26. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making sauce à l’anglais: the sauce has been transferred immediately to a cold pot

27. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Left to right: custard, sauce à l’anglais and chocolate sauce

28. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Left to right: stock syrup, caramel sauce and butterscotch sauce