Learn practical cookery for the classroom and beyond with this comprehensive guide.
This volume compiles hands-on lessons, tested formulas, and step‑by‑step techniques to teach food preparation, measurement, and kitchen math in an engaging way.
Designed for school settings, it pairs clear instructions with ready-to-use formulas and a detailed equipment list. From basic sauces and custards to ice creams, desserts, and a complete broiling sequence, the book emphasizes practical skills, hygienic prep, and organized lesson plans.
- Structured lessons that move from fundamentals to finished dishes, including ice creams, custards, and salads.
- Hands-on formulas adapted for classroom use, with proportion adjustments and practical tips.
- Extensive equipment and utensil lists to outfit a classroom kitchen for twelve pupils.
- Guidance on food preparation methods like boiling, freezing, broiling, and dipping toast.
Ideal for teachers and students of home economics, this edition supports building confident cooks and a solid understanding of kitchen practice.