Practical cookery for the level 3 NVQ and VRQ diploma / David Foskett, Neil Rippington, Patricia Paskins and Steve Thorpe.
Material type:
TextPublication details: London, United Kingdom : Hodder Education, c2014Description: x, 582 pages : illustrations ; 28 cmISBN: - 9781471806698
- TX 714 .P73 2014
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National University - Manila | LRC - Main General Circulation | Hospitality Management | GC TX 714 .P73 2014 (Browse shelf(Opens below)) | c.1 | Available | NULIB000009042 |
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| GC TX 714 .L49 2008 200 make ahead dishes / | GC TX 714 .N49 2018 The new essentials cookbook : a modern guide to better cooking / | GC TX 714 .P38 2013 200 skills every cook must have : The step-by-step methods that will turn a good cook into a great cook / | GC TX 714 .P73 2014 Practical cookery for the level 3 NVQ and VRQ diploma / | GC TX 714 .R36 2003 Gordon Ramsay’s secrets / | GC TX 715 .F73 2009 Frame by frame baking : the cookbook that shows you every step. | GC TX 715 .K58 2015 East : Culinary adventures in southeast asia / |
Includes index.
1 Supervisory skills in the hospitality industry -- 2 Supervising food safety -- 3 Exploring gastronomy -- 4 Complex cold products, canapés and cocktail products -- 5 Advanced pasta dishes -- 6 Advanced soups, sauces and dressings -- 7 Advanced vegetable and vegetarian dishes -- 8 Advanced meat dishes -- 9 Advanced poultry and game dishes -- 10 Advanced fish and shellfish dishes -- 11 Bread, dough and batter products -- 12 Petits fours -- 13 Pastry products -- 14 Hot, cold and frozen desserts -- 15 Biscuit, cake and sponge products -- 16 Decorative items -- 17 Food product development -- 18 Healthier dishes and special dietary.
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