Cookery for the Hospitality Industry with CD-ROM

Graham Dodgshun, Michel Peters (Autoren)

Media-Kombination

704 Seiten

2004 | 5th Revised edition
Cambridge University Press
978-0-521-54758-1 (ISBN)

Infos

Provides trade apprentices and ohter commercial cookery students at AQF levels 1-3 with everything they need to know to achieve trade status and more. This fifth edition has been fully updated to reflect the latest curriculum changes and the many significant developments in contemporary Australian cuisine.

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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.

Inhalt

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. Sandwiches and related products; 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.

Produkt-Details

• Erscheint lt. Verlag: 6.9.2004
• Zusatzinfo: Worked examples or Exercises
• Verlagsort: Cambridge
• Sprache: englisch
• Maße: 170 x 245 mm
• Gewicht: 1296 g
• Themenwelt: Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher
• Themenwelt: Weitere Fachgebiete ► Handwerk
• ISBN-10: 0-521-54758-X / 052154758X
• ISBN-13: 978-0-521-54758-1 / 9780521547581
• Zustand: Neuware