| Description |
1 online resource (xix, 744 pages) : color illustrations |
| Contents |
Kitchen organisation -- Catering hygiene and HACCP principles -- Occupational health and safety -- Menu planning -- Nutrition -- Cost control in the commercial kitchen -- Food service operations -- Food preparation and mise en place -- Methods of cookery -- Appetisers and finger food -- Salads and sandwiches -- Soups -- The sauces -- Eggs -- Rice, pasta, gnocchi and noodles -- Seafood -- Poultry -- Meat -- Game -- Vegetables and fruit -- Buffet -- Pastries, cakes and yeast goods -- Hot and cold desserts -- Cheese -- Food preservation -- Australian bush foods |
| Summary |
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 |
| Notes |
Includes index |
|
Print version record |
| Subject |
Cooking
|
|
Caterers and catering.
|
|
Quantity cooking.
|
|
Caterers and catering
|
|
Cooking
|
|
Quantity cooking
|
| Form |
Electronic book
|
| Author |
Peters, Michel
|
|
O'Dea, David
|
| ISBN |
9781139192712 |
|
113919271X |
|
