Selected photographs from Practical Cookery Level 2

Beef, veal and pork

Hodder Education © 2010 D Foskett, J Campbell and P Paskins

Roast beef

Hodder Education © 2010 D Foskett, J Campbell and P Paskins

Making boeuf bourguignonne: marinating the beef

Hodder Education © 2010 D Foskett, J Campbell and P Paskins

Making boeuf bourguignonne: browning the vegetables

Hodder Education © 2010 D Foskett, J Campbell and P Paskins

Making boeuf bourguignonne: browning the meat

Hodder Education © 2010 D Foskett, J Campbell and P Paskins

Making boeuf bourguignonne: covering the meat and vegetables with stock

Hodder Education © 2010 D Foskett, J Campbell and P Paskins

Boeuf bourguignonne

Hodder Education © 2010 D Foskett, J Campbell and P Paskins

Making beef olives: rolling the meat around the stuffing

Hodder Education © 2010 D Foskett, J Campbell and P Paskins

Making beef olives: frying the rolls

Hodder Education © 2010 D Foskett, J Campbell and P Paskins

Making beef olives: pouring the cooking liquid over

Hodder Education © 2010 D Foskett, J Campbell and P Paskins

Beef olives

Hodder Education © 2010 D Foskett, J Campbell and P Paskins

Steak pie

Hodder Education © 2010 D Foskett, J Campbell and P Paskins

Carbonnade of beef

Hodder Education © 2010 D Foskett, J Campbell and P Paskins

Ingredients for Cornish pasties

Hodder Education © 2010 D Foskett, J Campbell and P Paskins

Making Cornish pasties: rolling out the pastry

Hodder Education © 2010 D Foskett, J Campbell and P Paskins

Making Cornish pasties: placing the filling on the pastry

Hodder Education © 2010 D Foskett, J Campbell and P Paskins

Making Cornish pasties: sealing the edge

Hodder Education © 2010 D Foskett, J Campbell and P Paskins

Cornish pasty

Hodder Education © 2010 D Foskett, J Campbell and P Paskins

Hamburg or Vienna steak

Hodder Education © 2010 D Foskett, J Campbell and P Paskins

Goulash

Hodder Education © 2010 D Foskett, J Campbell and P Paskins

Ingredients for fricassée of veal

Hodder Education © 2010 D Foskett, J Campbell and P Paskins

Making fricassée of veal: cooking the meat and flour

Hodder Education © 2010 D Foskett, J Campbell and P Paskins

Making fricassée of veal: continuing to cook in stock

Hodder Education © 2010 D Foskett, J Campbell and P Paskins

Making fricassée of veal: adding a liaison of egg yolk and cream

Hodder Education © 2010 D Foskett, J Campbell and P Paskins

Fricassée of veal

Hodder Education © 2010 D Foskett, J Campbell and P Paskins

White stew or blanquette of veal

Hodder Education © 2010 D Foskett, J Campbell and P Paskins

Veal stuffing

Hodder Education © 2010 D Foskett, J Campbell and P Paskins

Veal escalopes with Parma ham and mozzarella cheese

Hodder Education © 2010 D Foskett, J Campbell and P Paskins

Spare ribs of pork in barbecue sauce

Hodder Education © 2010 D Foskett, J Campbell and P Paskins

Pork cutlet with pesto and mozzarella

Hodder Education © 2010 D Foskett, J Campbell and P Paskins

Raised pork pie

Hodder Education © 2010 D Foskett, J Campbell and P Paskins

Sweet and sour pork

Hodder Education © 2010 D Foskett, J Campbell and P Paskins

Griddled gammon with apricot salsa

Hodder Education © 2010 D Foskett, J Campbell and P Paskins

Potted meats