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Cookery for the hospitality industry

Author: Graham Dodgshun; Michel Peters; David O'Dea
Publisher: Cambridge ; New York : Cambridge University Press, 2012.
Edition/Format:   Print book : English : 6th edView all editions and formats
Summary:

Now in its sixth edition, Cookery for the Hospitality Industry remains Australia's most trusted and reliable reference for commercial cookery students and apprentice chefs.

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Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Graham Dodgshun; Michel Peters; David O'Dea
ISBN: 9780521156325 0521156327
OCLC Number: 772714753
Notes: Includes index.
Description: xix, 744 pages : color illustrations ; 27 cm
Contents: Kitchen organisation --
Catering hygiene and HACCP principles --
Occupational health and safety --
Menu planning --
Nutrition --
Cost control in the commercial kitchen --
Food service operations --
Food preparation and mise en place --
Methods of cookery --
Appetisers and finger food --
Salads and sandwiches --
Soups --
The sauces --
Eggs --
Rice, pasta, gnocchi and noodles --
Seafood --
Poultry --
Meat --
Game --
Vegetables and fruit --
Buffet --
Pastries, cakes and yeast goods --
Hot and cold desserts --
Cheese --
Food preservation --
Australian bush foods.
Responsibility: Graham Dodgshun, Michel Peters, David O'Dea.
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