Cookery for the Hospitality Industry
6th Edition
$118.00 USD
- Authors:
- Graham Dodgshun
- Michel Peters
- David O'Dea, Riverina Institute of TAFE
- Date Published: October 2013
- availability: This ISBN is for an eBook version which is distributed on our behalf by a third party.
- format: Adobe eBook Reader
- isbn: 9781139632201
Find out more about Cambridge eBooks
$
118.00 USD
Adobe eBook Reader
Other available formats:
Paperback
Looking for an inspection copy?
This title is not currently available on inspection
-
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.
Read more- Australia's most trusted and reliable reference for commercial cookery students and apprentice chefs
- Fully revised and updated, with many new recipes reflecting contemporary Australian cuisine theory and practice
- This new edition will, for the first time, come with a companion website providing instructional videos, recipe library, recipe calculator, chapter summaries, extensive discussion questions and a flashcard glossary for student revision
Customer reviews
17th Oct 2024 by UName-808841
Very nice because easy to access and is very helpful for me as a student
Review was not posted due to profanity
×Product details
- Edition: 6th Edition
- Date Published: October 2013
- format: Adobe eBook Reader
- isbn: 9781139632201
- contains: 6 b/w illus. 608 colour illus.
- availability: This ISBN is for an eBook version which is distributed on our behalf by a third party.
Table of Contents
Preface
Acknowledgements
How to use this book
Part I:
1. Introduction
2. Kitchen organisation
3. Catering hygiene and HACCP principles
4. Occupational health and safety
5. Menu planning
6. Nutrition
7. Cost control in the commercial kitchen
8. Food service operations
9. Food preparation and mise en place
10. Methods of cookery
Part II:
11. Appetisers and finger food
12. Salads and sandwiches
13. Soups
14. Sauces
15. Eggs
16. Rice, pasta, gnocchi and noodles
17. Seafood
18. Poultry
19. Meat
20. Game, pate and terrines
21. Vegetables and fruit
22. Buffet
23. Pastries, cakes and yeast goods
24. Hot and cold desserts
25. Cheese
26. Food preservation
27. Australian bush foods
Appendix
Glossary.
Sorry, this resource is locked
Please register or sign in to request access. If you are having problems accessing these resources please email [email protected]
Register Sign in» Proceed
You are now leaving the Cambridge University Press website. Your eBook purchase and download will be completed by our partner www.ebooks.com. Please see the permission section of the www.ebooks.com catalogue page for details of the print & copy limits on our eBooks.
Continue ×Are you sure you want to delete your account?
This cannot be undone.
Thank you for your feedback which will help us improve our service.
If you requested a response, we will make sure to get back to you shortly.
×