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Cambridge University Press978-0-521-15632-5 — Cookery for the Hospitality IndustryGraham Dodgshun , Michel Peters , David O'Dea FrontmatterMore Information

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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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COOKERYFOR THE HOSPITALITY INDUSTRY

SIXTH EDITION

GRAHAM DODGSHUN, MICHEL PETERS, DAVID O’DEA

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University Printing House, Cambridge CB2 8BS, United Kingdom

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education, learning and research at the highest international levels of excellence.

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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

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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: © GraÃ§a 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

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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.

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TR

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PA

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AG

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xviii

1

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Ca

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Occu

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Fo

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10

Meth

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co

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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

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train

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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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