Cambridge University Press 978-0-521-15632-5 — Cookery for the Hospitality Industry Graham Dodgshun , Michel Peters , David O'dea Index More Information
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Cambridge University Press 978-0-521-15632-5 — Cookery for the Hospitality Industry Graham Dodgshun , Michel Peters , David O'Dea Index More Information 725 index 2-hour/4-hour guidelines 543 Apricot lan 583 quandongs 694–5, 694 Apricot and orange soup 206 riberry 695, 695 à la carte menus 53–4, 82 Apricot sponge 659 rosellas (native and wild) 695, additives 66 aroma of food, and menu planning 695 aeration 51 seeds 697–8 in baked products 568 arrowroot 212, 564 warrigal greens 697 methods 568 artichokes, globe wattle seeds 698, 698 alcohol, and workplace safety 44 preparation 478, 478 wild limes 696, 696 allergies Artichokes vinaigrette 478 wild oranges 696 allergen declaration 28 Stewed artichokes, mushrooms and witchetty grubs 692 29 allergen declaration chart potatoes 147 Australian Culinary Codes of food allergies and intolerances artichokes, Jerusalem 478 Practice 702 64 boiling 478 Australian Culinary Federation to seafood 282–3 Asian cooking see Chinese food; (ACF) 700 almonds noodles; stir frying; wok Australian native animals 692 almond meal 564 cooking see also names of animals, e.g. Frangipane 572 asparagus crocodile Friands 597 purchasing 480 Australian and New Zealand Food Praline 572 white and green 480 Standards Code Toasted almonds 573 Asparagus hollandaise 480 cleaning and sanitising alternate-drop menus 55 Asparagus salad 162 equipment and utensils 27 anchovy butter 116 Asparagus vinaigrette 136 ines and penalties 24 appetisers 135` Scrambled eggs with asparagus food safety standards 23 Asparagus vinaigrette 136 249 food-safety supervision and Avocado, marinated prawns and aspic 549 responsibilities 46 fresh herbs 137 Aus-Meat 382–3 guidelines for good food Avocado pear vinaigrette 136 Australian bush food handling 25 Avocado seafood 136 in Australian and international implementation of laws and Mango compote, foie gras poêler cuisine 692 standards 24 and cranberry sauce 138 bark 699 labelling and information apples bush cucumber 692 requirements 28–9 uses and cooking procedure bush tomato 692, 692 overview 23–5 525 Davidson’s plum 693, 693 requirements 24 525 varieties 525, fruits 692–6 temperature control of Apple lan 583 gumleaf oil (eucalyptus) 698 potentially hazardous food Apple fritters 632 Illawarra plum 693 25–6 Apple pancakes 633 Kakadu plum 693–4, 693 vulnerable persons legisation Apple or prune Danish 614 kurrajong seeds 697–8 24–5 Apple and raisin lan 583 leaves and stems 696–8 avocado pears Apple sauce 227 lemon aspen 694, 694 sliced 136 Apple slaw 163 lemon myrtle 696–7, 696 varieties, quality points and Apple sponge 659 lemon myrtle oil 698 preparation 525 Apple strudel 590 macadamia nut oil 698 Avocado, celery and pineapple Apple turnovers 578 macadamia nuts 698 salad 162, 525 Eccles cakes 579 mountain pepper and Avocado, marinated prawns and Waldorf salad 165 pepperberries 697, 697 fresh herbs 137 apprentice cook competition 701 muntries or native cranberries Avocado pear vinaigrette 136 apricots 694 Avocado salad 162 Apricot conit 689 native peppermint 697, 697 Avocado seafood 136 Apricot Danish 613 oils 698 Avocado soup 204 9780521156325c28.indd© in this web service 725 Cambridge University Press www.cambridge.org28/06/11 9:50 AM Cambridge University Press 978-0-521-15632-5 — Cookery for the Hospitality Industry Graham Dodgshun , Michel Peters , David O'Dea Index More Information 726 index Guacamole dip 148 carcass 525 Warm salad of Thai beef 170 Mango, orange, avocado and pine chuck 386 beer nut salad 168 cookery methods 383–7 beer batter 103 Award for Excellence 701 corned cuts 394 Beer soup 204 cuts 383–7 beetroot 483 babas see savarins degree of doneness 394–6 purchasing and preparation 479 baby choy sum 479, illet 385, 401–4 483 baked custards and creams forequarter 386–7, 398 Beetroot salad 162 Baked custard 634 gravy beef 394 Beetroot sauce 229 Bread and butter pudding 634 hindquarter 383–5, 397 Borsch 199 Crême brûlée 635 mince 394 Roasted vegetables and burghul Crême caramel 635 oyster blade 387 wheat with bacon and aïoli Nougatine 636 portion sizes 383–7 522 Praline cream in red berries and rib roast 386 berries aniseed syrup 659 rib steak 386 varieties 526–7 baker’s lour 563 rib-eye 386 Gluten-free summer pudding 68 bakers’ percentages 605 rolled beef 386 see also names of berries, e.g. baker’s yeast 568–9 round 384 strawberries bakery recipes rump 385, 397 beurre manié 211 altering to match catering shin/shank 384, 397 biscuit lour 741 requirements 6 silverside 384, 397 biscuits ingredients and approach 6 sirloin 385 baking process, stages 747 baking 126–7 skirt 385 basic ingredients 740–6 baking au bain marie 127 spare ribs 386 biscuit lour 564 575 baking utensils steak and kidney 394 dried fruit 573–4 320 Balmain bugs 320, T-bone steak 385, 397 Biscuit crumbs 573 bananas tenderloin 397 Cats’ tongues 601 526 Cavendish topside 384, 397 Checkerboard biscuits 601 green 526 yearling beef 418 Florentines 602 526 lady ingers or Thai Beef casserole 405 Lady’s inger biscuits 599 526 plantains Beef consommé 188 Macaroons 600 barding 106, 126, 347, 450 Beef London house 405 Pastel cream wafers 603 106 a game bird Beef stroganoff 403 Sablé biscuits 600 bark, for wrapping food 699 Beef Wellington 404 Tuiles 602 barramundi, Barramundi with a Braised joint of beef 405 Viennese biscuits 598 macadamia and mustard seed crust Calves’ liver with bacon 441 bisques 187 303 Carbonnade of beef 406 blanching 120, 120 basting 128 Carpaccio 144 blind baking 127 batters 103–5 Châteaubriand 216 blue eye cod, Poached blue eye cod beer batter 103 Cold illet of beef 550 and scampi with kiler potatoes and pancakes 104 Filet mignon 402 aïoli 301 tempura 103–4 Filet mignon with parsley butter blueberries 526 Yorkshire pudding batter 105 402 Bocuse, Paul 48 483 bean sprouts 483, Grilled steak using lare grill or boiling beans barbecue 399 associated terms 120–3 482 dried 480, Grilled steak using frying pan green vegetables 475 green and yellow stringless 400 principles 119–20 480 beans Grilled steak using grill plate 400 suitable items 119–20 types 480, 481 Hamburgers 407 bok choy 479, 479 Black bean sauce 228 Pepper steak 400 bottling food 683 Cassoulet 416 Poached beef illet with Béarnaise bouillon 186 Fresh French beans 481 sauce 406 bouquet garni 107 Béarnaise sauce 226 Roast beef with roast gravy 399 braising 123 Béchamel sauce 222 Roast rib of beef 550 bread beef Sirloin steak Béarnaise 401 bakers’ percentages 605 Argentine 385 Steak Diane 401 basic bread dough – straight bolar blade 387 Steak tartare 145 dough method 604 brisket 387 Tournedos Rossini 402 bread making, steps in 604–5 9780521156325c28.indd© in this web service 726 Cambridge University Press www.cambridge.org28/06/11 9:50 AM Cambridge University Press 978-0-521-15632-5 — Cookery for the Hospitality Industry Graham Dodgshun , Michel Peters , David O'Dea Index More Information index 727 for sandwiches 179 platters 548–9 mustard butter 116 storing 179 garnishes for food, natural nut butter 115 Basic bun dough (sweet yeast) colours and lavours 546 parsley butter 116 607 ice carving 547 in pastries 565 Bread rolls 606 margarine sculptures 547 receiving and storing 84 Hot cross buns 609 marzipan sculptures 548 tarragon butter 116 Light rye bread 607 menus 55–6 see also egg and butter sauces Swiss buns 608 nougatine centrepieces 548 butter lettuce 496 bread improvers 564 pastillage and sugarcraft buttermilk 567 bread panada 111 centrepieces 548 button mushrooms 497 breadcrumbs planning 541–2 button squash, preparation 485 as thickening and binding agent platters 546, 548–9 212 popularity and uses 541 cabbage 485 Bread crumb à l’anglais 101–2 portion control 545 varieties 485, breadfruit 527, 527 presentation 546 Apple slaw 163 breakfast buffets 544 pulled-sugar centrepieces 548 Boiled cabbage 486 bream, Bream and salmon illets salt carving 547 Coleslaw 163 medley in a saffron and herb broth savoury displays 547 Red cabbage 486 298 single buffet line with double Red cabbage and apple salad 165 brioche 614 entry/exit points 542 cakes broad beans, Fresh broad beans single buffet line with single baking process, stages 569 Béchamel 481 entry/exit point 542 basic guidelines 591 broccoli 484 smallgoods for larder and basic ingredients 563–6 purchasing and preparation buffet use 559–61 dried fruit 573 484 smorgasbord buffets 544 inishing sponges and gâteaux Broccoli with melted butter 484 styles 544–5 596 broccolini 484 sweet buffet centrepieces sponge cake 595 broth 186 547–8 Basic plain cake mixture 591 brown onions 498 table layouts 541–2 Cake crumbs 573 brown soups 187 vegetable showpieces 547 Carrot cake with cream cheese browned lour 212 Black-eyed pork 552 frosting 594 brunch buffets 544 Cold illet of beef 550 Chocolate cake 592 brunoise 94 Cold roast chicken 551 Coffee sultana cake 592 Brussels sprouts 484 Farmhouse terrine 555 Flourless chocolate cake 593 quality points 484 Galantine of chicken 551 Friands 597 Buttered Brussels sprouts 484 Ham mousse 554 Genoese sponge 595 Buddhist dietary restrictions 67 House pâté 554 Madeira cake 592 buffalo 450 Prawns for cold buffet 558 Madeleines 597 Buffalo tenderloin with herb crust Roast rib of beef 550 Mufins 593 and cabernet jus 456 Rock lobster mayonnaise 558 Rich fruit cake 598 buffets Smoked trout pâté with dill 554 Swiss roll 596 2-hour/4-hour guidelines to Trussed turkey for cold buffet 553 calamari and squid 312 food safety 543 Veal, ham and egg pie 557 Gould’s squid aspic 549 Vegetable terrine 556 quality points 312 breakfast buffets 544 bugs 320 varieties 312 brunch buffets 544 Balmain