000			01318nam a2200241Ia 4500
003			NULRC
005			20250520094835.0
008			250520s9999 xx 000 0 und d
020			_a9780521721400
040			_cNULRC
050			_aTX 651 .D63 2008
100			_aDodgshun, Graham _eauthor
245		0	_aCookery for the hospitality industry / _cGraham Dodgshun and Michel Peters
250			_aFifth Edition.
260			_aIndia : _bCambridge University Press, _cc2008
300			_aix, 638 pages : _billustrations ; _c25 cm.
365			_bPHP1250
504			_aIncludes index.
505			_a1. 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.
650			_aCOOKING
700			_aPeters, Michel _eco-author
942			_2lcc _cBK
999			_c4066 _d4066