Graham Dodgshun, Michel Peters, David O'Dea

Cookery for the Hospitality Industry

• Broschiertes Buch

Produktbeschreibung

Australia's most trusted and reliable reference for commercial cookery students and apprentice chefs.

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Produktdetails

• Verlag: Cambridge University Press
• 6th Revised edition
• Seitenzahl: 764
• Erscheinungstermin: 6. Januar 2012
• Englisch
• Abmessung: 262mm x 206mm x 33mm
• Gewicht: 1919g
• ISBN-13: 9780521156325
• ISBN-10: 0521156327
• Artikelnr.: 33353672

Autorenporträt

Graham Dodgshun was Deputy Director of William Anglis Institute of TAFE in Victoria. He taught hospitality subjects for many years and has owned a restaurant and a bakery.

Inhaltsangabe

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.