- Table View
- List View
Apple (Cross Section) (Large Print)
by RnibThis is a labelled image of an apple shown in longitudinal cross section (cut through from top to bottom). There is a locator dot shown, which will be at the top left of the page when the image is the correct way up. The image is in the centre of the page and shows the stem at the top centre, with the core and two pips (seeds) further down the page. To the left and right of the core the crisp and juicy flesh of the apple can be found. At the bottom of the image is part of the apples skin. Apples can grow from six to twelve centimetres in diameter.
Apple (UEB Uncontracted)
by RnibIn the middle of the page is an image of a juicy green apple; it has a stalk and one leaf. There is a locator dot shown, which will be at the top left of the page when the image is the correct way up. The leaf, with its veins shown, is growing out to the left, in the top centre of the page. It is attached to the stalk of the apple. Below the stalk is the round fruit. It is the same size as a real apple. The little bit at the bottom centre of the fruit is what is left of the flower that it has grown from.
Banana (UEB Uncontracted)
by Rnib BookshareThis is a life-sized image of a banana. It is in the middle of the page. There is a locator dot shown, which will be at the top left of the page when the image is the correct way up. At the top left of the banana is the black stalk; this is where you unzip the yellow skin to reveal the flesh inside.The banana curves left and down to the bottom centre of the page.
Banana (UEB Contracted)
by Rnib BookshareThis is a life-sized image of a banana. It is in the middle of the page. There is a locator dot shown, which will be at the top left of the page when the image is the correct way up. At the top left of the banana is the black stalk; this is where you unzip the yellow skin to reveal the flesh inside.The banana curves left and down to the bottom centre of the page.
Banana (Large Print)
by Rnib BookshareThis is a life-sized image of a banana. It is in the middle of the page. There is a locator dot shown, which will be at the top left of the page when the image is the correct way up. At the top left of the banana is the black stalk; this is where you unzip the yellow skin to reveal the flesh inside.The banana curves left and down to the bottom centre of the page.
Btec First In Hospitality Student Book (PDF)
by Sue Holmes Tracay Mead Elaine Jackson Kathryn MorganThis student book covers all the mandatory units and optional units in BTEC hospitality. The attractive, accessible layout is packed with features, which draw out key points and bring learning to life.
WJEC GCSE Food and Nutrition (PDF)
by Alison Clough-Halstead Fiona Dowling Victoria Ellis Jayne Hill Bethan JonesWritten by leading examiners, authors and teachers, this book's stunning visual style and comprehensive information will support you through the GCSE course and help you prepare for your food exams and practical assessment.
WJEC EDUQAS GCSE Food Preparation and Nutrition (PDF)
by Helen Buckland Jacqui KeepinEngage your students in all aspects of food and nutrition with this book that will develop their knowledge and understanding, improve their practical food preparation and cooking skills and prepare them for assessment of the new WJEC EDUQAS Food Preparation and Nutrition GCSE. - Ensures your students understand subject content with accessible explanations of all concepts, including simple definitions of key words - Develops cooking and food preparation skills with engaging and cost-effective practical activities throughout - Differentiates with stretch and challenge activities to ensure progression and to challenge more able learners - Includes extensive guidance on the Food Preparation and Nutrition in Action non-examination assessment tasks - Prepares students for the written exam with exam preparation advice and practice questions with worked answers, mark schemes and commentary
The Complete Guide To Sports Nutrition (PDF)
by Anita BeanThe Complete Guide to Sports Nutrition is the definitive practical handbook for anyone wanting a performance advantage. This fully updated and revised edition incorporates the latest cutting-edge research. Written by one of the country's most respected sports nutritionists, it provides the latest research and information to help you succeed. This seventh edition includes accessible guidance on the following topics: maximising endurance, strength and performance how to calculate your optimal calorie, carbohydrate and protein requirements advice on improving body composition specific advice for women, children and vegetarians eating plans to cut body fat, gain muscle and prepare for competition sport-specific nutritional advice.
Food and Beverage Management (PDF)
by Bernard Davis Andrew Lockwood Peter Alcott Ioannis PantelidisThis introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its five main sectors - fast food and popular catering, hotels and quality restaurants and functional, industrial, and welfare catering. 9780080966717 9780415506908
Edexcel GCSE: Student Book (PDF)
by Sue Manser Anna WoodmanA controlled assessment chapter provides step-by-step guidance and advice on the controlled assessment criteria. ResultsPlus features combine examiner insight with real exam performance data to illustrate clearly how students can improve their own answers to exam questions. Examzone revision resources for each topic make revision easy. Contents include: Nutrition Primary and secondary foods Preservation and processing Product manufacture Analysing product Creative design and make activities
OCR GCSE Food and Nutrition (My Revision Notes) (PDF)
by Anita Tull Megan PrattUnlock your full potential with these revision guides which focus on the key content and skills you need to know. With My Revision Notes for OCR GCSE Food and Nutrition you can: Take control of your revision: plan and focus on the areas you need to revise with content summaries and commentary from authors Anita Tull and Megan Pratt Show you fully understand key topics by using specific examples to add depth to your knowledge of nutritional issues and processes Apply food and nutrition terms accurately with the help of definitions and key words on all topics Improve your skills to tackle specific exam questions with self-testing and exam-style questions and answers.
My Revision Notes: Hospitality and Catering (PDF)
by Judy GardinerThe only revision guide available for students preparing to take the GCSE in Hospitality amp; Catering. This WJEC endorsed guide takes a topic by topic approach that will highlight the key facts students need to know in order to succeed. Targeted exam questions also provide plenty of opportunity for practice. It offers clear guidance for the preparation of all elements of the qualification. Help students get to grips with difficult and confusing areas with full topic by topic support Enable students to successfully complete coursework tasks with dedicated sections on how to complete Catering controlled assessments and Hospitality events tasks Support in identifying the key facts of the required topics Keep revision engaging and help to consolidate knowledge with targeted questions, revision tips and revision activities.
Examining Food and Nutrition for GCSE (2nd edition) (PDF)
by Jenny RidgwellWritten by the respected author Jenny Ridgwell, Examining Food and Nutrition for GCSE, 2nd Edition is a full colour textbook that is fully mapped to the new 2009 GCSE specifications for all the major awarding bodies. A full colour textbook with engaging activities for classroom and homework study. Provides guidance on delivering the new controlled assessments. Fully mapped to the new 2009 GCSE specifications for all the major awarding bodies.
All About Food (PDF)
by Helen McgrathProvides a foundation for GCSE examinations in 'Home Economics: Food and Nutrition'. This edition includes chapters on designing and making food products and on food manufacture and processing, making it highly suitable for 'Design and Technology: Food Technology' at Key Stages 3 and 4. It covers the latest nutritional guidelines and includes many vegetarian and low-fat recipes, all manageable in a one-hour teaching session.
WJEC/CBAC Hospitality and Catering for GCSE
by Gardiner Judy|Housley, JacquiCompletely revised and updated for WJEC's new courses in GCSE Hospitality and Catering, this book is designed to support students throughout their study, coursework preparation and revision for final exams. The book is packed with all the information that students will need for the course and has been expanded to provide more knowledge in some key areas.nbsp;All the information is presented in a colourful, uncomplicated and concise fashion. It is illustrated with photos and cartoons throughout, bringing the subject alive, as well as hands-on activities and revision questions to ensure your students are suitably prepared for the course. Additional information on topics including job roles, customer care, environmental issues and healthy eating guidelines. Assessment advice that reflects the new specifications. Exemplar exam questions and answers with exam advice written by experienced examiners who understand exactly what students need to succeed. The first book available for GCSE Hospitality and Catering (Single and Double Award). An ideal resource to support BTEC First in Hospitality and the new Diploma in Hospitality.
Professional Cookery: City and Guilds S/NVQ Level 2 (PDF)
by Holly Bamunuge Shyam Patiar Mark Furr Trevor Eeles Pam Rabone Dereick RushtonTargeted, effective learning for Level 2 Professional Cookery it covers all syllabus requirements. Written by industry experts and City amp; Guilds verifiers. Contains a huge variety of recipes, for both traditional and modern fusion dishes. Clear text with colourful, informative illustrations and photographs ensures that this book is easy and inviting to use.
Practical Cookery Level 3 for VRQ and NVQ courses (PDF)
by John Campbell David Foskett Neil Rippington Patricia PaskinsA core student book tailor-made to support learning for the new Level 3 Diploma in Professional Cookery (VRQ). Retaining the pedigree and reliability of Advanced Practical Cookery, combined with engaging features, this new book is written by expert authors to ensure your students are fully prepared and have everything they need to succeed on level 3 courses in food preparation and cookery. As well as being a perfect match for the Level 3 Diploma in Professional Cookery, this book also supports other qualifications, including NVQs in Food Preparation and Cookery, Kitchen and Larder, and Patisserie and Confectionery.
WJEC GCSE Home Economics: Food and Nutrition (PDF)
by Bethan Jones Victoria EllisEndorsed by WJEC this is the first textbook available specifically designed for WJEC GCSE Food and Nutrition. Written by senior examiners this book covers essential course knowledge in just the right detail and provides invaluable support for your students to complete their controlled assessments, as well as plenty of exam practice and advice.
WJEC ICT for GCSE: Student Book (PDF)
by Peter Vickers Ian PagetWritten by experienced senior examiners and teachers, this text covers the examined and controlled assessment units of the course: Understanding ICT, Solving problems with ICT, ICT in organisations, Developing multimedia ICT solutions.
WJEC GCSE Hospitality and Catering: Student Book (PDF)
by Scott Reynard Lesley WoodsFull coverage of the 2009 WJEC GCSE specifications (double and single award), so students can feel confident they have everything they need in one place.
Practical Cookery for the Level 2 Professional Cookery Diploma (PDF)
by Foskett David Patricia Paskins Steve Thorpe Neil RippingtonMaster culinary skills and prepare for assessment with the book which professional chefs have relied on for over 50 years to match the qualification and support their training and careers. With 460 recipes covering both classic dishes and the latest methods used in real, Michelin-starred kitchens, this book is structured exactly around the units and requirements of the Level 2 Professional Cookery Diploma (VRQ) to make perfecting culinary techniques, meeting the qualification requirements and preparing for assessments easier than ever before. - Break down key techniques with 50 step-by-step photo sequences - Hone your presentation skills with photos of each recipe - Test your understanding with questions at the end of each unit - Prepare for assignments, written tests and synoptic assessments with the new assessment section - Access professional demonstration videos with links throughout the book
Food Technology: Revision Guide (PDF)
by Judi Sunderland Janet InglisWritten for 2009 curriculum change, Essentials provides concise coverage of all the externally assessed course content and skills for GCSE Food Technology.
GCSE WJEC Catering: Study and Exam Practice (PDF)
by Richard ParsonsThis book is for anyone doing GCSE WJEC Single Award Catering. It covers the examined unit of the course -- Unit 2.
Intermediate 1 Hospitality: Course Notes (PDF)
by Alastair MacgregorThis new title delivers fully relevant comprehensive coverage of the four course units: Food Hygiene for the Hospitality Industry, Hospitality: Organisation of Practical Skills, Food Preparation Techniques and Cookery Processes.