Cookery for the Hospitality Industry

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Cookery for the Hospitality Industry will provide trade apprentices and other commercial cookery students at Hotel Management Institute with everything they need to know to achieve trade status, and more. Cookery for the Hospitality Industry is the latest text for commercial cookery students that genuinely addresses the needs of students. Table of Contents Preface Acknowledgements 1. Introduction 2. Catering hygiene and (HACCP) principles 3. Occupational health and safety 4. Kitchen organization 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 Appendix 1 Gastronorm containers Appendix 2 Recipe list Glossary Index