Cookery for the Hospitality Industry / Edition 5

Cookery for the Hospitality Industry / Edition 5

by Graham Dodgshun, Michel Peters
     
 

ISBN-10: 052154758X

ISBN-13: 9780521547581

Pub. Date: 10/28/2004

Publisher: Cambridge University Press

A must-have book for thirty years, and now in its sixth edition, Cookery for the Hospitality Industry remains Australia's most trusted and reliable reference for commercial cookery students, apprentice chefs and those studying vocational courses in schools. It covers the essential skills, methods and principles of cookery as well as the core competencies listed

Overview

A must-have book for thirty years, and now in its sixth edition, Cookery for the Hospitality Industry remains Australia's most trusted and reliable reference for commercial cookery students, apprentice chefs and those studying vocational courses in schools. It covers the essential skills, methods and principles of cookery as well as the core competencies listed within the Australian National Training Package for Commercial Cookery. This book provides trade apprentices and commercial cookery students with everything they need to know to achieve trade status and more. It is the only textbook that genuinely addresses the needs of Australian students by covering Australian qualifications and reflecting Australian conditions, ingredients and our unique cuisine.

Product Details

ISBN-13:
9780521547581
Publisher:
Cambridge University Press
Publication date:
10/28/2004
Edition description:
REV
Pages:
704
Product dimensions:
6.69(w) x 9.65(h) x 1.26(d)

Table of Contents

Preface; Acknowledgements; How to use this book; Part I: 1. Introduction; 2. Kitchen organisation; 3. Catering hygiene and HACCP principles; 4. Occupational health and safety; 5. Menu planning; 6. Nutrition; 7. Cost control in the commercial kitchen; 8. Food service operations; 9. Food preparation and mise en place; 10. Methods of cookery; Part II: 11. Appetisers and finger food; 12. Salads and sandwiches; 13. Soups; 14. Sauces; 15. Eggs; 16. Rice, pasta, gnocchi and noodles; 17. Seafood; 18. Poultry; 19. Meat; 20. Game, pate and terrines; 21. Vegetables and fruit; 22. Buffet; 23. Pastries, cakes and yeast goods; 24. Hot and cold desserts; 25. Cheese; 26. Food preservation; 27. Australian bush foods; Appendix; Glossary.

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