Full NCOH Recipe list… Gravadlax/fish curing – Cooking Theory 7 Sep 2023 Pre-notes and guide for learners: Gravadlax is the curing of fish with a base of salt and sugar. The salt itself is enough to complete the curing process (also known…
Online Learning & Resources The GP Costing Table 7 Sep 2023 The Following table details the GP profit margin based on a single portion cost. The first column details the amount spent on a dish. The 2nd to 5th Column details…
Online Learning & Resources NCOH Theory – Subject 1 (Sub – Letting of businesses): Level 3 hospitality economics 10001 25 Aug 202325 Aug 2023 Objective for the learner: Upon the completion of this theory section, the learner should understand a base concept involved with sub-letting and renting spaces specific to hospitality sector businesses. They…
Full NCOH Recipe list… Bun dough – base mix 24 Aug 202324 Aug 2023 This mixture can be used for a number of classic bun recipes including fruit, hot cross, bath, chelsea and swiss buns. Ingredients:- 200g strong white flour- 5g yeast- 35g milk-…
Full NCOH Recipe list… Royal Icing 24 Aug 202324 Aug 2023 Ingredients: - 400g icing sugar - 3 egg whites- Juice of one lemon- 2 tablespoons of glycerine, maple syrup or honey. Method:1. sieve the icing sugar into a bowl. Add…
Full NCOH Recipe list… Short Pastry (Pate a fonce/ Brisee) 24 Aug 2023 Short pastry is often used in pies, pasties and sweet pastries. It should be short in texture with a nice crumble. Ingredients: - 200g plain flour - Pinch salt- 50g…
White Candle Awards WHITE CANDLE AWARD 2023: BUNS, Nottingham, Stapleford – Takeaway 15 Aug 2023 White Candle Award - Takeaways BUNS is a brilliant fast food takeaway with 2 establishments in the Nottingham City district. Our visits/experiences: This takeaway has proved not once or twice,…
White Candle Awards WHITE CANDLE AWARD 2023: Stracey Arms, Turnstall – Cafe 15 Aug 202315 Aug 2023 White Candle Award - Cafes & Tea Rooms The Stracey Arms is a staple of any trip to the Norfolk broads and is unlikely to be missed if you are…
Full NCOH Recipe list… Sauce Chasseur 15 Aug 2023 Usually served with steaks, chops, chicken. Ingredients:- 30g butter- 20g chopped shallots- 1 small clove chopped garlic- 50g sliced button mushrooms- 60ml dry white wine- 100g tomatoes, skinned - Concasse…
Full NCOH Recipe list… Sauce Bordelaise 15 Aug 2023 Usually served with steaks Ingredients: -50g Chopped shallots- 125ml red wine- 250ml Demi Glace (Click here for recipe) - Sprig of thyme- Bay leaf- Beef marrow - sliced Method:1. Place…