Cookery

• Deep frying fish in batter - Level 2
• Deep frying fish in breadcrumbs - Level 2
• Deep poaching fish - Level 2
• Filleting fish - Level 2
• Fish quality - Level 2
• Fresh vegetable database - Level 2
• Frying batters - Level 2
• Grilling chicken and feathered game - Level 2
• Grilling cuts of fish - Level 2
• Grilling whole fish - Level 2
• Operational hygiene for raw fish - Level 2
• Portioning cooked poultry and feathered game - Level 2
• Preparation of whole round fish - Level 2
• Preparing cuts from a fillet of fish - Level 2
• Preparing fish steaks - Level 2
• Preparing whole flat fish - Level 2
• Principles of cooking - Level 2
• Principles of deep frying fish - Level 2
• Principles of deep poaching fish - Level 2
• Principles of grilling fish - Level 2
• Principles of shallow frying fish - Level 2
• Principles of shallow poaching fish - Level 2
• Roasting poultry and feathered game - Level 2
• Shallow frying cuts of fish - Level 2
• Shallow frying poultry and feathered game - Level 2
• Shallow frying whole fish - Level 2
• Shallow poaching fish - béchamel - Level 2
• Shallow poaching fish - béchamel and gratinated - Level 2
• Shallow poaching fish - velouté - Level 2
• Shallow poaching fish - velouté and glazed - Level 2
• What is a fish? - Level 2