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Cookery Hospitality Industry

Cookery Hospitality Industry

Paperback

By (author) Graham Dodgshun, By (author) Michel Peters

List price $41.51

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  • Publisher: Hodder Headline Educational
  • Format: Paperback | 576 pages
  • Dimensions: 240mm
  • Publication date: 2 March 1999
  • Publication City/Country: Sydney
  • ISBN 10: 0733607128
  • ISBN 13: 9780733607127
  • Edition: 4, Revised
  • Edition statement: 4th Revised edition

Product description

Cookery for the Hospitality Industry is the established market leader and standard reference text for commercial cookery students in Australia. This new edition has been fully revised and extensively up-dated to reflect the latest curriculum changes for 1999, and the many significant developments in contemporary Australian cuisine. Cookery for the Hospitality Industry will provide trade apprentices and other commercial cookery students at levels 1-3 with everything they need to know to achieve trade status, and more. As well as providing comprehensive and up-to-date chapters on Catering Hygiene and HACCP; Occupational Health and Safety; Kitchen Organisation; Menu Planning; Nutrition; Cost Control in the Commercial Kitchen; Methods of Cookery and Food Preparation, Mise En Place; Cookery for the Hospitality Industry 4th edition, also offers students 700 fully-tested recipes. All of the recipes in this text have been checked for accuracy. Numerous new recipes have been added to the established classics, to reflect the changing nature of the Australian food industry. More Asian recipes, commodities and flavours have also been introduced, as have bush products and other exciting Australian food combinations. Contemporary Australian cuisine, with its fusion of Asian and European culinary traditions, is unique. Likewise Australian commodities are different to those available in Europe and North America and they are available in different seasons. The best book for Australian trade apprentices is therefore one which matches the quality of everything found in texts developed overseas, but which also offers students material which reflects the specific needs and realities of the Australian cookery industry. The fourth edition of Cookery for the Hospitality Industry is such a book. Features: • The only text for commercial cookery students (levels 1-3) which reflects Australian conditions, Australian ingredients, and Australia's unique cuisine. • 700 fully-tested recipes - all the recipes in this textbook have been fully-tested and are correct (ask about the prizes on offer if you can find an error in a recipe). • New and updated Asian and modern Australian recipes have been added. • 32 pages of colour photographs of beef, pork, lamb, veal, fancy meats, fish, fruit and vegetables, have been provided by the Australian Meat and Livestock Corporation, the Australian Pork Corporation, the Sydney Fish Market and other associations. • New 2-colour design and accessible layout

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Table of contents

PART 1 Introduction Catering hygiene and Hazard Analysis and Critical Control Points (HACCP) principles Occupational health and safety The kitchen Menu planning Nutrition Cost control in the commercial kitchen PART 2 Methods of cookery Food preparation and mise en place Appetisers and salads Sandwiches and related products Sauces Soups Eggs Rice, pasta, gnocchi and noodles Seafood Poultry Meat Game Vegetables and fruits Buffet and cold larder Pastries, cakes and yeast goods Hot and cold desserts Cheese Australian bush foods Food preservation Appendix Glossary List of recipes Index