Cookery for the Hospitality Industry
Author: Graham Dodgshun
Cookery for the Hospitality Industry is the Australian standard reference for commercial cookery students throughout Australia, and for those studying vocational courses in schools. The fifth edition has been fully revised and updated to reflect the latest curriculum changes, and the many significant developments in contemporary Australian cuisine. Cookery for the Hospitality Industry will provide trade apprentices and other commercial cookery students at AQF levels 1-3 with everything they need to know to achieve trade status, and more. As such, Cookery for the Hospitality Industry is the only text for commercial cookery students which genuinely addresses the needs of Australian students, by covering Australian qualifications, and reflecting Australian conditions, Australian ingredients, and Australia's unique cuisine. This new edition includes a bonus CD-ROM, making this edition of the book a 'one stop shop' for all those learning commercial cookery.
Table of Contents:
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.
Books about: Introdução para Econometria
Weekend on a Plate
Author: Gabriel Gat
Weekend meals are for taking time out from a hectic lifestyle and indulging in beautiful food and wine. From laid-back brunches and Saturday night dinner parties to fabulous barbecues and Sunday family lunches, Gabriel Gaté has provided recipes for weekend luxury. Here are 150 recipes for celebration and sustenance that make use of the freshest produce available and help bring the pleasure of the shared table back into weekends, holidays, and other seasonal celebrations. Wake up to French eggs en cocotte. Treat friends to a lunch of Mediterranean Barbecued Quail or Wild Mushroom Risotto. Over afternoon tea or evening coffee, have a second slice of Flourless Chocolate, Orange, and Hazelnut Cake. Fortify the body for the week ahead with a steaming bowl of Bouillabaisse or Chicken Cooked in Pinot Noir. Advice is also given on how to become a wine connoisseur to match the perfect wines with special meals.
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