Cookery for the Hospitality Industry

Front Cover
Cambridge University Press, Aug 26, 2011 - Business & Economics - 744 pages
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.
 

What people are saying - Write a review

We haven't found any reviews in the usual places.

Contents

03
21
contents
27
Reading list
38
CHAPTER
40
Menu planning
48
Nutrition
61
Cost control in the commercial kitchen
71
Food service operations
81
Microwaving
132
Appetisers and finger food
134
Appetisers
135
Fruit cocktails
144
Vegetables
145
Salads and sandwiches
161
Soups
185
Kitchen organisation
208

Preparing for food service
82
Presenting and plating food
87
End of food service
88
PART 2
91
Food preparation and mise en place
93
Stock
97
Coating mixtures
101
Larding and barding
105
Marinades
107
Roux
112
Stuffings
113
Butters
115
Methods of cookery
118
Boiling
119
Poaching
120
Steaming
123
Poêlé pot roasting
125
Baking
126
Roasting
127
Grilling
128
Shallow frying stir frying sauté and deep frying
129
Eggs
238
Rice pasta gnocchi and noodles
255
Cleaning food storage preparation and kitchen areas
280
Poultry
334
Waste disposal
381
Catering hygiene and HACCP principles
449
Food handlers and food hygiene
464
Buffet
535
An overview
562
Hot and cold desserts
623
24
624
Fritters and pancakes
632
Sweet rice dishes
644
Fruit desserts
655
Food safety supervisor
666
Hygienic handling and storage of food
680
Australian bush foods
691
4
713
7
725
Copyright

Other editions - View all

Common terms and phrases

About the author (2011)

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.

Michel Peters has had a long and varied career in hospitality and vocational educational education and training. He was the Manager for Commercial Cookery and Catering programs in TAFE NSW, a Senior Head Teacher of Commercial Cookery and a professional chef, head chef and chef patron.

David O'Dea worked as a chef in Australia and overseas before settling down to teach Commercial Cookery in TAFE NSW for over a decade. He is currently teaching Commercial Cookery at the Riverina Institute in Albury. He was recently awarded the National Trades and Skills Teacher of the Year award for Cookery by the Institute of Trade Skills Excellence.

Bibliographic information