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DODGSHUN, GRAHAM & PETERS, MICHEL. ListingsIf you cannot find what you want on this page, then please use our search feature to search all our listings. Click on Title to view full description
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DODGSHUN, GRAHAM & PETERS, MICHEL. Cookery For The Hospitality Industry.
Cambridge University Press, Cambridge: 2004. 052154758X / 9780521547581 5th Edition. s Softcover. Brand new book.
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. Contents of this book is as follows: 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.
Price:
28.24 USD
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