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Cookery for the hospitality industry / Graham Dodgshun and Michel Peters

By: Dodgshun, Graham [author]Contributor(s): Peters, Michel [co-author]Material type: Text

TextPublication details: India : Cambridge University Press, c2008Edition: Fifth EditionDescription: ix, 638 pages : illustrations ; 25 cmISBN: 9780521721400Subject(s): COOKING | CATERERS AND CATERING | QUANTITY COOKINGLOC classification: TX 651 .D63 2008

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. Canapes and sandwiches -- 12. Sauces -- 13. Soups -- 14. Eggs -- 15. Rice, pasta, gnocchi and noodles -- 16. Seafood -- 17. Poultry -- 18. Meat -- 19. Vegetables and fruit -- 20. Buffet and cold larder -- 21. Pastries, cakes and yeast goods -- 22. Hot and cold desserts -- 23. Cheese -- 24. Food preservation -- 25. Indian recipes.

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Item type	Current library	Home library	Collection	Shelving location	Call number	Copy number	Status	Date due	Barcode
Books	LRC - Main	National University - Manila	Hospitality Management	General Circulation	GC TX 651 .D63 2008 (Browse shelf (Opens below))	c.1	Available		NULIB000001825

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Previous	GC TX 631 .S73 2015 Food tourism : a practical marketing guide /	GC TX 644 .C33 2008 A taste for writing : composition for culinarians /	GC TX 651 .D38 2014 The cook's compendium : 265 essential tips, techniques, trade secrets and tasty recipes /	GC TX 651 .D63 2008 Cookery for the hospitality industry /	GC TX 651 .F37 2017 The Science of cooking : every question answered to perfect your cooking /	GC TX 651 .L33 2011 On cooking : a textbook of culinary fundamentals /	GC TX 651 .S65 2013 c.1 The bar chef : a modern approach to cocktails /	Next

Includes index.

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. Canapes and sandwiches --
12. Sauces --
13. Soups --
14. Eggs --
15. Rice, pasta, gnocchi and noodles --
16. Seafood --
17. Poultry --
18. Meat --
19. Vegetables and fruit --
20. Buffet and cold larder --
21. Pastries, cakes and yeast goods --
22. Hot and cold desserts --
23. Cheese --
24. Food preservation --
25. Indian recipes.

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