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Cookery for the Hospitality Industry

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Cookery for the Hospitality Industry


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Cookery for the Hospitality Industry by Graham Dodgshun
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The latest edition of this standard reference for Australian commercial cookery students, as well as those studying vocational courses in schools, reflects the most recent curriculum changes and significant developments in contemporary Australian cuisine. Completely revised and updated, the volume includes many new recipes and a bonus CD-ROM to help address the needs of Australian students more comprehensively.

Table of Contents

1. Introduction; 2. Catering hygiene and (HACCP) principles; 3. Occupational health and safety; 4. Kitchen organisation; 5. Menu planning; 6. Nutrition; 7. Cost control in the commercial kitchen; 8. Methods of cookery; 9. Food preparation and mise en place; 10. Appetisers and salads; 11. Canapes and sandwiches; 12. Sauces; 13. Soups; 14. Eggs; 15. Rice, pasta, gnocchi and noodles; 16. Seafood; 17. Poultry; 18. Meat; 19. Game; 20. Vegetables and fruit; 21. Buffet and cold larder; 22. Pastries, cakes and yeast goods; 23. Hot and cold desserts; 24. Cheese; 25. Australian bush foods; 26. Food preservation; Appendix 1. Gastronorm containers; Appendix 2. Recipe list; Glossary.
Release date NZ
September 6th, 2004
Country of Publication
5th Revised edition
Cambridge University Press
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