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Cookery for the Hospitality Industry


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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.

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Australia's most trusted and reliable reference for commercial cookery students and apprentice chefs.

About the Author

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.

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