Foskett, David <br/><br/>
Practical cookery for the level 3 NVQ and VRQ diploma / 
David Foskett, Neil Rippington, Patricia Paskins and Steve Thorpe. 
 - London, United Kingdom :  Hodder Education,  c2014 
 - x, 582 pages :  illustrations ;  28 cm. 
<br/><br/>Includes index. 
<br/><br/>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. 
<br/><br/><label>ISBN: </label>9781471806698 
<br/><br/><label>Subjects--Topical Terms: </label><br/>COOKING
<br/><br/><label>LC Class. No.: </label>TX 714 .P73 2014