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Cambridge University Press978-0-521-15632-5 — Cookery for the Hospitality IndustryGraham Dodgshun , Michel Peters , David O'Dea FrontmatterMore Information
www.cambridge.org© in this web service Cambridge University Press
COOKERY FOR THE HOSPITALITY INDUSTRY
SIXTH EDITION
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.
Cookery for the Hospitality Industry is Australia’s leading textbook for commercial cookery students,
apprentice chefs and those studying vocational courses in schools. It covers the essential skills,
methods and principles of cookery as well as the core competencies listed within the Australian
National Training Package for Commercial Cookery.
Completely revised and updated, this edition features:
• full colour design and layout
• over 500 full-colour photographs illustrating core techniques, methods and ingredient types
• coverage of the core components of the Australian commercial cookery training package.
• over 700 recipes – featuring contemporary Australian cuisine, and using Australian products
– designed to bring mastery in cooking through speciic skills and techniques.
Cookery for the Hospitality Industry provides trade apprentices and commercial cookery
students with everything they need to know to achieve trade status and more. It is the only
textbook that genuinely addresses the needs of Australian students by covering Australian
qualiications and relecting Australian conditions, ingredients and our unique cuisine.
The Cookery for the Hospitality Industry Companion Website <www.cambridge.edu.au/
academic/cookeryhosp> features:
• instructional videos
• recipe library
• ingredients calculator
• chapter summaries
• extensive discussion questions for each chapter/topic/module
• lashcard glossary for student revision.
Graham Dodgshun was Deputy Director of William Angliss Institute of TAFE in Victoria.
He taught hospitality subjects for many years and has owned a restaurant and a bakery.
Michel Peters is the Academic Director of Culinary Programs at an international hospitality
institution. He has had a long and varied career in hospitality and vocational educational
education and training. He was the Manager for Commercial Cookery and Catering programs
in TAFE NSW, a Senior Head Teacher of Commercial Cookery and a professional chef, head
chef and chef patron.
David O’Dea worked as a chef in Australia and overseas before settling down to teach commercial
cookery in TAFE NSW for over a decade. He was recently awarded the National Trades and Skills
Teacher of the Year Award for Cookery by the Institute of Trade Skills Excellence.
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Cambridge University Press978-0-521-15632-5 — Cookery for the Hospitality IndustryGraham Dodgshun , Michel Peters , David O'Dea FrontmatterMore Information
www.cambridge.org© in this web service Cambridge University Press
COOKERYFOR THE HOSPITALITY INDUSTRY
SIXTH EDITION
GRAHAM DODGSHUN, MICHEL PETERS, DAVID O’DEA
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Cambridge University Press978-0-521-15632-5 — Cookery for the Hospitality IndustryGraham Dodgshun , Michel Peters , David O'Dea FrontmatterMore Information
www.cambridge.org© in this web service Cambridge University Press
University Printing House, Cambridge CB2 8BS, United Kingdom
One Liberty Plaza, 20th Floor, New York, NY 10006, USA
477 Williamstown Road, Port Melbourne, VIC 3207, Australia
4843/24, 2nd Floor, Ansari Road, Daryaganj, Delhi – 110002, India
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Cambridge University Press is part of the University of Cambridge.
It furthers the University’s mission by disseminating knowledge in the pursuit of
education, learning and research at the highest international levels of excellence.
www.cambridge.org
Information on this title: www.cambridge.org/9780521156325
Fourth and Fifth editions © Graham Dodgshun and Michel Peters 1999, 2004
Sixth edition © Graham Dodgshun, Michel Peters, David O’Dea 2011
This publication is copyright. Subject to statutory exception
and to the provisions of relevant collective licensing agreements,
no reproduction of any part may take place without the written
permission of Cambridge University Press.
First published by Edward Arnold 1982
First published by Cambridge University Press 1999
Fifth edition 2004
Sixth edition 2011 (version 4, February 2017)
Designed and typeset by Denise Lane at Sardine Design.
Printed in Singapore by Markono Print Media Pte Ltd, January 2017
A catalogue record for this publication is available from the British Library
A Cataloguing-in-Publication entry is available from the catalogue
of the National Library of Australia at www.nla.gov.au
ISBN 978-0-521-15632-5 paperback
Additional resources for this publication at www.cambridge.edu.au/academic/cookeryhosp
Reproduction and communication for educational purposes
The Australian Copyright Act 1968 (the Act) allows a maximum of
one chapter or 10% of the pages of this work, whichever is the greater,
to be reproduced and/or communicated by any educational institution
for its educational purposes provided that the educational institution
(or the body that administers it) has given a remuneration notice to
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For details of the CAL licence for educational institutions contact:
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Cambridge University Press978-0-521-15632-5 — Cookery for the Hospitality IndustryGraham Dodgshun , Michel Peters , David O'Dea FrontmatterMore Information
www.cambridge.org© in this web service Cambridge University Press
CONTENTS
Acknowledgements xiii
How to use this book and companion website xvi
Training package grid xviii
PART 1
01 Introduction 2
Timing and teamwork 3
Seasoning and consistency 4
Measuring ingredients 4
Portion sizes and presentation 4
Preparation time 5
Understanding recipes 5
Gastronomy 6
Food combinations 7
Presentation of dishes and their service 8
The selection and care of knives 9
Australian cutting board colour system 13
02 Kitchen organisation 14
The food service 15
Kitchen work 16
Cleaning food storage, preparation and kitchen areas 17
Waste disposal 19
03 Catering hygiene and HACCP principles 20
Food handlers and food hygiene 21
Microbial food contamination 21
Physical and chemical food contamination 22
The Australian Food Standards Code: An overview 23
Food safety supervisor 25
Temperature control of potentially hazardous food 25
Hygienic handling and storage of food 26
v
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Cleaning and sanitising equipment and utensils 27
Calibration of thermometers 27
Single-use items 27
Personal hygiene 27
Food Standards Code: Labelling and information requirements 28
HACCP in a food-service environment 29
Reading list 38
04 Occupational health and safety 39
Principles of health and safety 40
Occupational health and safety legislation 40
Responsibilities to ensure health and safety 41
Occupational health and safety policies and procedures 43
Safety in the hospitality industry 44
Australia and New Zealand Food Standards Code 45
05 Menu planning 47
Introduction 48
The history of the menu 48
Factors to consider when compiling a menu 50
Menu types and features 53
Writing the menu 56
06 Nutrition 61
Introduction 62
The effects of cooking and food storage on nutrition 62
The Dietary Guidelines for Australian Adults 62
Special dietary requirements 64
Reading list 67
07 Cost control in the commercial kitchen 70
Introduction 71
Elements of cost 71
Controllable costs 72
Production planning 75
Cost control review – how does it work out? 79
08 Food service operations 81
Introduction 82
vi contents
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Preparing for food service 82
Presenting and plating food 87
End of food service 88
PART 2
09 Food preparation and mise en place 92
Introduction 93
Vegetable cuts 93
Stock 97
Coating mixtures 101
Larding and barding 105
Marinades 107
Roux 112
Stufings 113
Butters 115
10 Methods of cookery 117
Introduction 118
Boiling 119
Poaching 120
Steaming 123
Braising 123
Stewing 123
Poêlé – pot roasting 125
Baking 126
Roasting 127
Grilling 128
Shallow frying, stir frying, sauté and deep frying 129
Microwaving 132
11 Appetisers and inger food 134
Appetisers 135
Fruit cocktails 144
Beef 144
Vegetables 145
contents vii
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viii contents
Samosas 149
Sushi 152
Sashimi (sliced raw seafood) 154
Hors d’oeuvre variés 154
Hot hors d’oeuvre 154
12 Salads and sandwiches 160
Salads 161
Mayonnaise and dressings 171
Canapés 177
Sandwiches 178
13 Soups 185
Introduction 186
Consommé 186
Bouillon 186
Broth 186
Purée 186
Cream 187
Velouté 187
Bisque 187
Chowder 187
Regional 187
Brown 187
Cold soups 187
Convenience soups 207
Garnishes 207
14 The sauces 208
Introduction 209
Preparation of sauces for glazing 210
Meat and seafood sauces 213
Egg sauces and butter sauces 224
Other savoury sauces 227
Curries 235
15 Eggs 241
Introduction 242
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Purchasing speciications 244
Quality points of eggs 244
Storage of eggs 244
Culinary functions of eggs 245
Egg cookery 245
16 Rice, pasta, gnocchi and noodles 255
Rice 256
Pasta 264
Gnocchi 272
Noodles 275
Other farinaceous products 278
17 Seafood 280
Introduction 281
Seafood allergies 282
Seasonality of Australian seafood 283
Humane killing of ish and shellish 284
Yield and wastage 285
Fish 286
Squid and calamari 312
Shellish 316
18 Poultry 334
Introduction 335
Selection of poultry 335
Purchasing poultry 336
Handling and storage of poultry 338
Preparation of poultry 339
Cooking poultry 347
Presentation of poultry 350
Chicken 353
Duck 368
Turkey 372
Guinea fowl 373
Pheasant 375
Quail 376
Squab 379
contents ix
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x contents
19 Meat 381
Introduction 382
Meat quality 382
Storage requirements of fresh meat 382
Special categories of butcher’s meat 394
Degrees of ‘doneness’ 394
Beef 396
Lamb, hogget and mutton 408
Pork 418
Veal 424
Capretto 434
Fancy meats 439
20 Game 449
Introduction 450
Buffalo 450
Camel 450
Crocodile 450
Emu 451
Frogs’ legs 451
Guinea fowl 451
Hare 451
Kangaroo 451
Muttonbird (Yolla) 453
Ostrich 453
Partridge 453
Pheasant 453
Pigeon (squab) 453
Possum 453
Quail 453
Rabbit 454
Snails 454
Venison 454
Wallaby 455
Wild boar 455
Wild duck 455
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21 Vegetables and fruit 464
Introduction 465
Seasonal supply of vegetables and fruits 465
Loss in preparation of vegetables and fruits 470
Vegetables 473
Fruit 524
22 Buffet 540
Introduction 541
Planning a buffet 541
Food safety in buffet presentation 543
Styles of buffets 544
Buffet centrepieces 546
Garnishes and decoration for platters 548
23 Pastries, cakes and yeast goods 562
Introduction 563
The basic ingredients 563
The baking process 569
Basic preparations 570
Paste and pastry 574
Cakes 591
Biscuits 598
Yeast goods and scones 604
Sugar cookery 616
Chocolate 618
24 Hot and cold desserts 623
Introduction 624
Sweet sauces and creams 625
Fresh fruit sauces 629
Fritters and pancakes 632
Baked custards and creams 634
Gelatine desserts 636
Sweet rice dishes 644
Cold sweet souflés 645
Hot sweet souflés 646
contents xi
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xii contents
Savoury souflés 648
Churned frozen desserts 649
Fruit desserts 655
Other desserts 659
25 Cheese 666
Introduction 667
Cheese terminology 669
Cheese categories 669
Cheese and wine guide 675
Storing cheese 676
Cutting cheese 677
Serving and presenting cheese 677
Cooking with cheese 679
26 Food preservation 680
Introduction 681
The methods of food preservation 681
Chemical aids to preservation 686
Preserves 687
27 Australian bush foods 691
Introduction 692
Fruits 692
Leaves and stems 696
Seeds 697
Oils 698
Bark 699
Reading list 699
Appendix 700
Glossary 703
Recipe list 714
Index 725
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xiii
ACKNOWLEDGEMENTS
The authors and publishers would like to thank the following sources for permission to
reproduce copyright materials.
Connaugh Sheehan, Meat and Livestock Australia, for colour images and video clips of beef,
veal, lamb, goat (capretto) and doneness of beef and lamb.
Kylie Roberts, Australian Pork Limited, for the colour photographs of pork.
John Kelly, Kangaroo Industries Association of Australia, for images and text on kangaroo cuts.
Robert and Lynda Erskine, Rely Services Pty Ltd, for information and images on sous vide and
Pacojet systems.
Keely Moran, Agri-Science Queensland, for the ish seasonality calendar.
Mark Neighbour, CSIRO Publishing, for iles of seafood images.
Rebecca Lowth, Dairy Australia, for data on cheeses.
Prem McKinnon, Jones the Grocer, Albury, for cheese samples.
Juleigh Robins, Robins Foods and Outback Spirit, for help with the bush food images
and information.
Jacinta Lee, Milners WA, for knives depicted in the photographs.
The authors would also like to thank the following: FISHER:KIDD & Associates Pty Ltd (Food
Safety Systems) for Hygiene and HACCP information appearing in Chapter 3; C.E. Downie
for editing the assessment materials, preparing the chapter summaries and advising on the
selection of images; and to David L. Smith for revising text on pastries, yeast goods and desserts.
To Ross Dean of RADeant Photography for many of the images. To Cathy Diamantes, M.R. Fischer,
G.E. Hill, H. Hochuli, B. Lethlean and G. Morgan for their advice and generous support.
Image acknowledgements
Cover images: Tonis Valig/Shutterstock.com; Dmitry Kalinovsky/Shutterstock.com; Dallas Events Inc/
Shutterstock.com; olly/Shutterstock.com; Rohit Seth/Shutterstock.com; crolique/Shutterstock.com;
iPandastudio/iStockphoto.com
Pages 9–12, 93, 94 (Brunoise–Mirepoix), 95–6, 105 (left), 136, 152–3, 163, 165, 180 (right), 256, 264, 281,
288 (Atlantic salmon, Garish), 293 (Delice, Paupiette, Suprême), 294–6, 319 (prawns, Blue swimmer
crab), 322 (Sydney rock oyster), 323 (Mussel), 340–6, 439, 475, 481 (Broad beans), 487, 492–3, 498, 500,
502, 504, 508, 509, 517 (swede), 525 (avocado), 531 (grapefruit), 532 (lemon and lime), 534 (blood
orange, orange), 535, 538 (tangelo), 566 (sugar boiler), 575, 577, 584–5, 588, 593–4, 596, 597 (friand),
601, 603–4, 606–7, 609–15, 621, 625, 632, 640, 641, 653 (sorbet), 654, 665, 670, 671–5, 677 : Ross
Dean, RADeant Photography; 18, 208: © Razumovskaya Marina Nikolaevna/Shutterstock.com; 20:
© JacksColdSweat/Shutterstock.com; 40: © Dmitry Kalinovsky/Shutterstock.com; 46: © R. Gino Santa
Maria/Shutterstock.com; 59: © Darren Baker/Shutterstock.com; 63: The Australian Guide to Healthy
Eating, from the Department of Health and Ageing website, copyright Commonwealth of Australia,
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reproduced by permission; 70: © S. Tsuji/Shutterstock.com; 94 (Chiffonnade): David O’Dea; 105 (right),
106, 126 (top), 157, 242 (left), 244, 245, 331, 526 (plantain), 578 (apple turnover): Stockfood Australia;
109: © Volosina/Shutterstock.com; 115, 257 (centre): © Aaron Amat/Shutterstock.com; 121: Courtesy
of Roner; 122: Courtesy Rely Culinary Technology; 130: © Monkey Business Images/Shutterstock.com;
135: © tolis/Shutterstock.com; 139: © barol16/istockphoto.com; 149: © cobalt/istockphoto.com; 154:
© svry/Shutterstock.com; 160: © caldix/Shutterstock.com; 161: © OSVALDRU/Shutterstock.com; 180
(left): © lisasaadphotography/Shutterstock.com; 181 (centre): © ElenaGaak/Shutterstock.com; 191:
© highviews/Shutterstock.com; 194: © Aleksandra Duda/Shutterstock.com; 200: © Olga Lyubkina/
Shutterstock.com; 201: © Graça Victoria/Shutterstock.com; 205: © Bochkarev Photography/
Shutterstock.com; 89: © olly/Shuterstock.com; 225: © Joe Gough/Shutterstock.com; 231:
© MountainHardcore/Shutterstock.com; 235:© Magdalena Zurawska/Shutterstock.com; 236:
© imagestalk/Shutterstock.com; 246, 497 (oyster mushrooms): © Richard Grifin/Shutterstock.com;
249: © Ingrid HS/Shutterstock.com; 252, 496 (cos lettuce): © bonchan/Shutterstock.com; 257 (left):
© carroteater/Shutterstock.com; 257 (right): © Al Mueller/Shutterstock.com; 260: © Kai Wong/
Shutterstock.com; 265: © paul prescott/Shutterstock.com; 272: © Cico/Shutterstock.com; 278, 618:
© Lasse Kristensen/Shutterstock.com; 280: © Elena Rostunova/Shutterstock.com; 288 (Barramundi,
Coral trout), 289 (Blue spot mullet, Rainbow trout), 312, 319 (Spanner crab), 320, 321, 322 (Paciic
oyster): CSIRO scienceimage/T Carter; 288 (Black bream, King George whiting, John Dory, Jewish,
Yellowin tuna), 289 (Spanish mackerel, Gemish, Orange roughy, Silver trevally, Blue warehou), 323
(scallop), 287, 316, 317: CSIRO scienceimage/CSIRO; 288 (Tailor, Yellowin kingish), 289 (Snapper, Grey
morwong, Silver dory), 319 (Mud crab): CSIRO scienceimage/G Yearsley; 288 (Flathead – bartail), 289
(Blue-eye trevalla): CSIRO scienceimage/L Conboy; 289 (Flounder): CSIRO scienceimage/Australian
National Fish Collection; 293 (Whole ish): © Ramon Grosso | Dreamstime.com; 293 (Fillet): © Richard
Grifin/Shutterstock.com; 315: © photonewman/Shutterstock.com; 334: © Tobik/Shutterstock.com;
352: © Portokalis/Shutterstock.com; 381: © Dallas Events Inc./Shutterstock.com; 397, 398, 408, 409,
418, 419, 424, 425, 434, 435: © AusMeat Ltd; 181 (left, right), 407, 438, 499 (onions), 519 (zucchini
lowers): © Robyn Mackenzie/Shutterstock.com; 433: © Maksim Toome/Shutterstock.com; 451:
Danyichenko Iaroslav/Shutterstock.com; 452: Courtesy of Kangaroo Industry Association of Australia;
455: © Herbert Kratky/Shutterstock.com; 465: © Hannamaria/Shutterstock.com; 477: © Elena Itsekno/
Shutterstock.com; 478 (top):© Only Fabrizio/Shutterstock.com; 478 (bottom): © Arkady/Shutterstock.
com; 479 (Wombok):© Tatiana Popova/Shutterstock.com; 479 (Bok choy): JackK/Shutterstock.com; 479
(Baby choy sum), 497 (button mushrooms): © Norman Chan/Shutterstock.com; 480 (asparagus, French
beans), 499 (spring onions), 528 (star fruit), 530 (ig), 537 (prickly pear): © Elena Schweitzer/
Shutterstock.com;480 (green and yellow beans): © thumb/Shutterstock.com; 482: © FotograiaBasica/
istockphoto.com; 483 (Bean sprouts): © mikehillpics/istockphoto.com; 483 (beetroot), 490 (celery), 529
(dates):© lepas2004/Shutterstock.com; 484 (Broccoli): © LockStockBob/Shutterstock.com; 484
(Broccolini), 485 (Button squash): © Sandra Caldwell/Shutterstock.com; 484 (Brussels sprouts):
© DNY59/istockphoto.com; 485 (White cabbage), 497 (shiitake): © Jovan Nikolic/Shutterstock.com;
485 (Savoy cabbage): © geniuscook_com/Shutterstock.com; 485 (Red cabbage): © Dino O./Shutterstock.
com; 488 (Baby carrots): © Goldenberg/istockphoto.com; 488 (Carrots), 511 (red silverbeet):
© bluewren/istockphoto.com; 489: © egal/istockphoto.com; 490 (Celeriac): © kameel4u/Shutterstock.
xiv acknowledgements
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acknowledgements xv
com; 491: © Sherjaca/Shutterstock.com; 494 (kohlrabi): © ostromec/Shutterstock.com; 494 (leeks):
© mirrormere/istockphoto.com; 496 (rocket): © barbaradudzinska/Shutterstock.com; 496 (mignonette
lettuce): © Jo Mikus/Shutterstock.com; 496 (iceberg lettuce): © Sandra van der Steen/Shutterstock.
com; 496 (red oakleaf): © Ivonne Wierink/Shutterstock.com; 496 (green oakleaf): © Janet Faye
Hastings/Shutterstock.com; 496 (raddichio): © Jessmine/Shutterstock.com; 496 (watercress):
© Reika/Shutterstock.com; 496 (butter lettuce): © yamix/Shutterstock.com; 497 (enoki): © Graeme
Dawes/Shutterstock.com; 497 (Portobello): © Nikola Bilic/Shutterstock.com; 497 (cepes): © marco
mayer/Shutterstock.com; 497 (morels): © Richard Peterson/Shutterstock.com; 497 (shimeji):
© jEssReika/Shutterstock.com; 511 (white silverbeet): © Tomboy2290/istockphoto.com; 512:
© AlterYourReality/istockphoto.com; 514: © Yasonya/istockphoto.com; 515: © bo1982/istockphoto.
com; 516: © KevinDyer/istockphoto.com; 517 (cherry tomatoes): © Yellowj/Shutterstock.com; 517
(tomato varieties): © Smileus/Shutterstock.com; 519 (witlof): © arnowssr/istockphoto.com; 519
(zucchini):© Oliver Hoffmann/Shutterstock.com; 525 (apples): © Green_Leaf\istockphoto.com; 526
(Cavendish):© Lepas/Shutterstock.com; 526 (lady inger): © pixbox77/Shutterstock.com; 526
(blueberries):© Stefanie Mohr Photography/Shutterstock.com; 526 (gooseberries): © Daniel Kirkegaard
Mouritsen/Shutterstock.com; 526 (cranberries): © Madien/Shutterstock.com; 527 (currants): © oksix/
Shutterstock.com; 527 (gooseberries): © gresei/Shutterstock.com; 527 (raspberries), 532 (kumquat),
538 (quince): © Valentyn Volkov/Shutterstock.com; 527 (strawberries): © photomaru/Shutterstock.
com; 527 (breadfruit): © Ziga Camernik/Shutterstock.com; 527 (cantaloupe), 530 (dragonfruit): © Lim
Yong Hian/Shutterstock.com; 528 (morello): © Anest/Shutterstock.com; 528 (eating cherries): © Julia
Zakharova/Shutterstock.com; 528 (chestnuts): © Drozdowski/Shutterstock.com; 528 (coconut):
© dionisvera/Shutterstock.com; 529 (custard apple): © dangdumrong/istockphoto.com; 530 (durian):
© szefei/Shutterstock.com; 530 (feijoa), 533 (logan, mango): © ValentynVolkov/istockphoto.com; 531
(guava): © Vinicius Tupinamba/Shutterstock.com; 531 (jackfruit): © ahnhuynh/Shutterstock.com;
532 (kiwi): © Olga Popova/Shutterstock.com; 533 (lychee): © Martin Darley/Shutterstock.com; 533
(rambutan): © erkanupan/Shutterstock.com; 533 (mangosteen): © Jiang Hongyan/Shutterstock.com;
536 (Buerre bosc): © evemilla/istockphoto.com; 536 (Comice): © Aleksandr Bryliaev/Shutterstock.com;
536 (Nashi): © GG Pro Photo/Shutterstock.com; 537 (pepino): © niderlander/Shutterstock.com; 537
(persimmon): © PicturePartners/istockphoto.com; 537 (pomegranate): © James ‘BO’ Insogna/
Shutterstock.com; 538 (rhubarb): © Brzostowska/Shutterstock.com; 538 (tamarillo): © v777999/
istockphoto.com; 540: © Picsive/Shutterstock.com; 549: © hxdbzxy/Shutterstock.com; 563: © Alaettin
YILDIRIM/Shutterstock.com; 565 (sugar): © Ambient Ideas/Shutterstock.com; 565 (butter): © Anna
Sedneva/Shutterstock.com; 566 (milk): © J.Gatherum/Shutterstock.com; 567: © Loskutnikov/
Shutterstock.com; 568: © Kari Design/Shutterstock.com; 578 (cheese straws): © JohnPeacock/
istockphoto.com; 579 (Eccles cake): © Edd Westmacott/Shutterstock.com; 582: © roger_carlsen/
istockphoto.com; 590: © Vikto1/Shutterstock.com; 597 (madeleines): © carolgaranda/istockphoto.com;
600: © subjug/istockphoto.com; 624: © Koh sze kiat/Shutterstock.com; 635: © Juanmonino/
Shutterstock.com; 648: © AudiDelaCruz/istockphoto.com; 653 (Pacojet): Courtesy of Pacojet; 679:
© Dream79/Shutterstock.com; 687: © Julija Sapic/Shutterstock.com; 692–8: © Stray Cat Images for
Outback Spirit
All Shutterstock.com images 2011 Used under license from Shutterstock.com.
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HOW TO USE THIS BOOK
AND COMPANION WEBSITE
xvi
Over 700 recipes, designed to bring mastery in cooking
chapter 11: appetisers and inger food 15786 Fried wontons
QUANTITIES4 PORTIONS
10 PORTIONS
Dried Chinese mushrooms
13
Bamboo shoots
10 g25 g
Pork, minced
80 g200 g
Green prawns
40 g100 g
Spring onion
½½
Soy sauce
5 mL15 mL
Salt
1 g3 g
Sesame oil
2 mL5 mL
Wonton wrappers
1230
Procedure1 Soak the mushrooms in hot water for 30 minutes. When soft, squeeze out excess moisture,
trim and chop inely. Finely chop the prawns, bamboo shoots and spring onion.
2 Combine all of the ingredients in step 1, season and mix well.
3 Now place a small amount of the prepared mixture in the centre of each wonton wrapper.
4 Moisten the edges of the wrappers with water and fold over to form a triangle. Press the
edges together.5 Bring the two corners along the fold of the triangle together, moisten and press to join.
6 Deep-fry at 180° Celsius until golden brown. Drain wontons on absorbent paper. Serve hot
with soy sauce and chopped spring onion.
Fried wontons
87 Cheese fritters
QUANTITIES4 PORTIONS
10 PORTIONS
Blue cheese
150 g375 g
Breadcrumbs, fresh white150 g
375 g
Garlic
25 g65 g
Eggs
25
Salt
5 g12 g
Pepper
¼ g¾ g
Plain lour (for moulding)8 g
20 g
Procedure1 Roast the garlic in a hot oven until soft and cooked.
2 When cool, mash the garlic and blue cheese together. Add two-thirds of the
breadcrumbs, season and mix well.3 Mould the mixture into 25–30-millimetre diameter balls and Paner à l’anglaise
(the crumbing set).4 Deep-fry at 170–180º Celsius until golden. Drain well. Serve immediately.
NOTEThe garlic can be roasted in the skin and the flesh squeezed out when cooked. If the garlic cloves are peeled before roasting they will acquire a more nutty flavour, but if burnt they will be bitter.
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chapter 1: introduction 11
A two-pronged roasting fork about 16 centimetres
in length is needed to assist with carving. The
sharp ends should be shielded when not in use.
Maintaining an edge on knives
First, we distinguish between honing and
sharpening knives, and then consider the safe use
of knives in cooking.
Honing knives
A honing steel is used to maintain the cutting
edge of a knife while in use. Select a steel that is
28–32 centimetres long. Steels are usually oval or
round, having coarse, medium or ine groves. A
medium steel is preferred for general use. A baton
resembling a honing steel coated with industrial
diamonds or made of industrial ceramics is a
sharpening tool and is not suitable for honing.
To hone a knife – method 1
1 Hold the steel upright on a irm surface.
2 Hold the knife at an angle of about 20 degrees to the steel and observe the angle.
3 Commence stroking the steel with even pressure, drawing the knife from the heel to the tip against the steel,
from the handle to its tip so that the tip of the knife meets the tip of the steel at the end of the stroke.
4 Repeat this action on the other side of the steel while maintaining the same angle of the knife to the steel.
Honing a knife – method 1
To hone a knife – method 2
1 Hold the steel in the left hand.
2 Hold the knife at an angle of about 20 degrees to the steel and observe the angle.
3 Place the heel of the knife at the top of the steel and draw the knife down the steel toward the guard of the steel.
4 Repeat this action on the other side of the steel while maintaining the same angle of the knife to the steel.
Honing a knife – method 2
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Detailed step-by-step instructions
44 cookery for the hospitality industry
These injuries are mainly caused by manual
handling, which includes:
• lifting heavy or awkward objects such as
drums, bags and cartons
• prolonged activities such standing in one place
for a long time
• repetitive work such as bench work and stove
work
• slips and falls on wet, oily or uneven loors.
injury occurs, irst aid should be applied and an
ambulance called as required, but after the event
a number of further actions have to take place.
First, a hazard/ incident/ accident report form
must be illed in as per the state/territory authority
speciication and handed to the work supervisor,
who passes it onto the OHS representative of the
workplace.
Workers’ compensation
If any person sustains an injury while either
at work or travelling to work, he or she may be
entitled to compensation under the relevant state/
territory compensation act.
Worker’s rights and responsibilities
If a medical treatment or time off work is required
as a result of an injury, a claim form will need to
be completed.
Register of injuries
The employer must keep a register of injuries
at the workplace. In order to claim worker’s
compensation, the injury must be recorded in the
workplace injury register and a relevant state/
territory form illed in within a period of 30 days,
accompanied by medical certiicate describing the
injury and treatment.
NOTE
Muscular stress resulting from lifting or moving objects
the wrong way is by far the most common injury in the
workplace. The second most common injury is being hit
by falling objects, and third is falls. All of these injuries can
happen easily in any kitchen, and are easily avoided.
Other risk factors for injury in the workplace
include:
• cuts and lacerations from using unguarded
plant and equipment
• hearing loss from prolonged exposure to loud
music and noise
• illnesses from exposure to hazardous chemicals
or dangerous goods
• infectious diseases from exposure to human
body luids and raw food
• bullying, especially for workers who do not
know their rights, such as young, inexperienced
workers and those with limited English skills.
The influence of alcohol and other drugs
Serving customers who are under the inluence
of alcohol or other drugs may contribute towards
stress and occupational violence, which may
include sexual harassment and threats of violence.
Similarly, working under the inluence of alcohol
or other drugs can be dangerous to oneself and
others. It is a recipe for accidents to happen.
Reporting and recording injuries
There must be procedures in place to deal
with injuries at work. Immediately after an
NOTE
If no notification is made of an injury sustained,
compensation cannot be obtained for that injury.
Safety in the hospitality industry
Displaying safety signs in the workplace can
further reduce the potential for injury by giving
a speciic message. Safety signs can prevent
accidents, warn of health hazards, point out to
safety and ire equipment, and guide and instruct
in an emergency. It is important to read and
understand the meaning of all safety signs, and to
observe the instructions displayed.
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Helpful notes
9780521156325c00.indd 16 24/06/11 11:23 AM
Cambridge University Press978-0-521-15632-5 — Cookery for the Hospitality IndustryGraham Dodgshun , Michel Peters , David O'Dea FrontmatterMore Information
www.cambridge.org© in this web service Cambridge University Press
how to use this book and companion website xvii
revision
information
additional resources
recipes
Icons throughout the book link to additional material on the website.
Additional recipes.
Includes instructional videos and ingredients calculator.
Chapter summaries, test and revision questions and a lashcard glossary.
Includes cleaning documentation, information on food additives and weblinks.
All Users
Follow the instructions on the home page to get access to these features.
Instructors
Contact Cambridge University Press for access to the instructors-only resources.
The Cookery for the Hospitality Industry companion website is a free resource containing a range of
additional recipes, resources, instructional videos, revision material and weblinks.
9780521156325c00.indd 17 24/06/11 11:23 AM
Cambridge University Press978-0-521-15632-5 — Cookery for the Hospitality IndustryGraham Dodgshun , Michel Peters , David O'Dea FrontmatterMore Information
www.cambridge.org© in this web service Cambridge University Press
TR
AIN
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PA
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AG
E G
RID
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1
Intr
od
ucti
on
2
Kit
ch
en
org
an
isa
tio
n
3
Ca
teri
ng
hyg
ien
e a
nd
HA
CC
P p
rin
cip
les
4
Occu
pa
tio
na
l
h
ea
lth
& s
afe
ty
5
Men
u p
lan
nin
g
6
Nu
trit
ion
7
Co
st c
on
tro
l
in
th
e c
om
merc
ial
k
itch
en
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Fo
od
serv
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o
pera
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9
Fo
od
pre
pa
rati
on
an
d m
ise e
n p
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10
Meth
od
s o
f
co
ok
ery
SITHCCC001A Organise and prepare food
SITHCCC002A Present food
SITHCCC003A Receive and store kitchen supplies
SITHCCC004A Clean and maintain kitchen premises
SITHCCC005A Use basic methods of cookery
SITHCCC006A Prepare appetisers and salads
SITHCCC007A Prepare sandwiches
SITHCCC008A Prepare stocks, sauces and soups
SITHCCC009A Prepare vegetables, fruit, eggs and farinaceous dishes
SITHCCC010A Select, prepare and cook poultry
SITHCCC011A Select, prepare and cook seafood
SITHCCC012A Select, prepare and cook meat
SITHCCC013A Prepare hot and cold desserts
SITHCCC014A Prepare pastries, cakes and yeast goods
SITHCCC015APlan and prepare foods for buffets
SITHCCC016A Develop cost-effective menus
SITHCCC017AOrganise bulk cooking operations
SITHCCC021A Handle and serve cheese
SITHCCC023ASelect, prepare and serve specialised food items(including Australian bush foods)
SITHCCC024A Select, prepare and serve specialised cuisines
SITCCC0025A Monitor catering revenue and costs
SITHCCC027APrepare, cook and serve food for food service
SITHCCC028APrepare, cook and serve food for menus
SITHCCC029A Prepare foods according to dietary and cultural needs
SITXFSA001A Implement food safety procedures
SITXOHS001A Follow health, safety and security procedures
SITXOHS002A Follow workplace hygiene procedures
9780521156325c00.indd 18 24/06/11 11:23 AM
Cambridge University Press978-0-521-15632-5 — Cookery for the Hospitality IndustryGraham Dodgshun , Michel Peters , David O'Dea FrontmatterMore Information
www.cambridge.org© in this web service Cambridge University Press
train
ing p
ackage g
rid
xix
11 Appetisers and inger food
12 Salads and sandwiches
13 Soups
14 The sauces
15 Eggs
16 Rice, pasta, gnocci and noodles
17 Seafood
18 Poultry
19 Meat
20 Game
21 Vegetables and fruit
22 Buffet
23 Pastries, cakes and yeast goods
24 Hot and cold desserts
25 Cheese
26 Food preservation
27 Australian bush foods
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