The Home of Cooking
Menu
  • Homepage
  • Food Safety Training
  • The Crusty Veteran's Blog
  • Achieves
    • The Art of Nutrition
    • Menu Cycle
    • Breakfast Menu
    • Lunch Menu
    • Dinner Menu
    • The Art of Cake Toppings
    • Food Safety Level 1
    • Food Safety Level 2
    • Food Safety Level 3
    • Good Nutrition
    • The Art of Pie
    • Bulk Basic Preparations
    • The Art of Pasta
    • World Recipes Introduction
    • World Soup & Starters
    • Skills Library
    • Home Page Introduction
    • The History Of The Army Catering Corps
    • THE KITCHEN BIBLE
    • Foundation Cookery Course
    • Practical Cookery Course L3
    • Practical Cookery Course L2
    • Home Cookery Lessons
      • The Army Catering Manual (Recipes)
        • CH1 Stock & Glazes Recipes
        • CH2 Basic Preparations
        • CH3 Thickening Agents
        • CH4 Sauces
        • CH5 Hors D’oeuvres
        • CH6 Soups
        • CH7 The Fish Dish
        • CH8 Beef
        • CH9 Lamb
        • CH10 Pork
        • CH11 Veal
        • CH12 Bacon
        • CH13 Offal
        • CH14 Poultry
        • CH15 Game
        • CH16 Sausages
        • CH17 Stuffing's
        • CH18 Farinaceous/Pasta
        • CH19 RICE
        • CH20 Pizza
        • CH21 EGGS & EGG SAVOURIES
        • CH 22 Savouries and Cocktail Pieces
        • CH23 Potatoes
        • CH24 Vegetables
        • CH25 Salads
        • PART 3 - PASTRY CH26 Bases and Preparations
        • CH27 Sweet Sauces/Butters
        • CH28 Biscuits
        • CH29 Fancy Pastries
        • CH30 Gateau/Torte
        • CH31 Large Cakes
        • CH32 Yeast Products
        • CH33 Bread Rolls
        • CH34 Cold Sweets
        • CH35 Hot Sweets
        • CH36 Iced Sweets
        • CH37 Petit Fours
        • CH38 Basic Preparations
        • CH39 Rice Dishes
        • CH40 Dal Dishes
        • CH41 Meat
        • CH42 POULTRY DISHES
        • CH43 Fish Dishes
        • CH44 Egg Dishes
        • CH45 Potato and Vegetable Dishes
        • CH46 Chutneys
        • CH47 Bread Dishes
        • CH48 Snack Dishes
        • CH49 Sweet Dishes
        • Introduction Starter & Soup
        • Sauces Introduction
        • Meats Introduction
        • Fish Introduction
        • The Art of CHEESE
        • SPECIALITIES
          • BASIC CURRIES
          • STIR FRY'S
    • GURKHA COOKERY
More

The Recipes

CH1 Stock & Glazes Recipes

CH2 Basic Preparations

CH3 Thickening Agents

CH4 Sauces.

CH5 Hors D'oeuvres

CH6 Soups

CH7 The Fish Dishing.

CH8 Beef

CH9 Lamb

CH10 Pork

CH11 Veal

CH12 Bacon

CH13 Offal

CH14 Poultry

CH15 Game

CH16 Sausages

CH17 Stuffings

CH18 Farinaceous

Pasta

CH19 RICE

CH20 Pizza

CH21 EGGS & EGG SAVOURIES

CH 22 Savouries and Cocktail Pieces

CH23 Potatoes

CH24 Vegetables

CH25 Salads

Pastry Recipes  

CH26 Bases and Preparations

CH27 Sweet Sauces/Butters

CH28 Biscuits

CH29 Fancy Pastries

CH30 Gateau Tort

CH31 Large Cakes

CH32 Yeast Products

CH33 Bread & Rolls

CH33 Cold Sweets

CH35 Hot Sweets.

CH36 Iced Sweets

CH37 Petit Fours

PT:4 Gurkha Cookery

A world of Spice

Example Care Home Menu 4 week Cycle

DOWNLOAD Care...ek 1.docx
DOWNLOAD Care...ek 2.docx
DOWNLOAD Care...ek 3.docx
DOWNLOAD Care...ek 4.docx

The Home of Cooking


GIVE US A CALL

07878780019


WRITE TO US

workplacesafety247@gmail.com

Opening hours

MONDAY - FRIDAY

9:00am - 6:00pm

SATURDAY

9:00am - 12:30pm

SUNDAY

Closed