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Cambridge University Press 052154758X - Cookery for the Hospitality Industry, Fifth Edition Graham Dodgshun and Michel Peters Index More information Index A arabesques, chocolate 565 baked eggs in ramekins 246–248 arborio rice 253, 259 baked fish 295, 297 à la carte menus 49–50 aroma, see smell baked onions 450 accident prevention 37–42 aromats for roast chicken 326 baked rice pudding 584 accompaniments for curry 214 arrangement of food 7–8 baker’s chocolate 563 acidity of food, preservation and 621 arrowroot 183–184, 511 baking 89–90 acidulated cream dressing 163 artichokes, globe 142, 428–429 ballotine of chicken 340 Acts, see laws artichokes, Jerusalem 428 Balmain bugs (sand lobsters) 305 ageing meat 355 Asian greens 429–430 bananas aïoli 158 asparagus 430 green (plantains) 477 cod and scampi with 290 convenience soup 239 Kiev-style chicken 336 roasted vegetables with 476 crumbed breast of chicken with barbecues 97 alcohol, see also liqueurs; spirits; wine 331–332 barbecue grills 94, 369 Dietary Guidelines 58–59 fillet of fish with 292 barding 117, 410 alkalinity of food, preservation and 621 hollandaise 430–431 bark for wrapping 618 all spice 119 roasted fillet of veal with 396–397 barramundi with macadamia and allergen declarations 34 salad 150 mustard seed crust 293 almonds 517–519 scrambled eggs with 245 basic ingredients, preparation of spinach and goat cheese filo sweetbreads favourite style 409 106–130, 514–520 parcels 145–146 vinaigrette 132 basil aluminium contamination 13 aspic 490 capretto with 401 anchovies aspic mayonnaise 160 spaghetti with pesto sauce 268 anchovy butter 129 atmospheric steamers 103 veal cutlet with 397 dressing with olives 474–475 aubergines, see eggplant basmati rice 253 remoulade sauce 161 Aus-Meat 356–357 batters 113–116 andalouse sauce 160 Australian bush foods 611–618 cake 538 aniseed myrtle 616 Australian cheese varieties 606–609 yeast, for fruit fritters 576 appetisers 131–138, see also hors d’oeuvre Australian poultry sizes 319–321 bavarois 580–583 apples 477 autumn salad, bitter sweet 154 bean curd, see tofu apple Danish 558 avocadoes 132, 477 bean sprouts (shoots) 433, 470–471 appleslaw 151 chicken breast with, in filo pastry beans 431–433 flans 531 335 bean and tomato sauce 264 fritters 576 guacamole dip 169–170 broad beans 296, 381, 432 in salads 151–153, 155 in salads 150, 155–156 dried beans for salads 432–433 pancakes 577 Kiev-style chicken 336 French beans 431–432, 492 panna cotta with rhubarb and mousse 133 kidney bean and apple salad 153 582–583 seafood 133 bear paws 557 pork grills with 387–388 soup 237 béarnaise sauce 182, 201 red cabbage with 436 poached beef fillet with 378 sauce 203 B sirloin steak béarnaise 371–372 sponge cake 540 béchamel sauce, see white (béchamel) strudel 538 babaco 477 sauce turnovers 524–525 babas syrup 555–556 beef 355, 368–379, see also steak veal marsala with 392–393 bacon à la mode 377 apricots liver or kidney with 402–404 carbonnade 377–378 apricot Danish 557 quiche Lorraine 528–529 casserole 376–377 confit 625 roasted vegetables with 476 categories of 357 flan 532 bacterial food infection, see food cold fillet of 496 glaze 514 infection consommés 218–220 orange soup and 239 bain-maries 42 curry 32 pine nut stuffing and 126 baked cockles 317 cuts of 358–361 sponge cake 540 baked custards and creams 578–580 doneness 370 References are to page numbers, not recipe numbers. The tables, figures and appendixes have been selectively indexed. French recipe names have been used only where the names are in common use, eg, crêpes. Word-by-word filing has been used. 648 © Cambridge University Press www.cambridge.org Cambridge University Press 052154758X - Cookery for the Hospitality Industry, Fifth Edition Graham Dodgshun and Michel Peters Index More information Index London House 376 celery 441 butcher’s meat, categories of 357–367 poached fillet with béarnaise sauce joint of beef 377 butter 128–130 378 lambs’ tongues 407–408 beurre manié 183 roast rib of 496–497 leeks 446–447 brandy butter 572 stroganoff 374–375 onions 450 butter and egg sauces 199–203 warm salad of Thai beef 157 rice pilaf 256 butter cream 515–516 Wellington 375–376 venison 417 clarifying 128 beer, see also wine brandy compound butters 128 batter 113 brandy butter 572 for pastries 512 carbonnade of beef 377–378 crêpes Suzette 577 butter sauce (beurre blanc) 202–203 soup 235–236 pheasant in 350 sea perch steamed with citrus beetroot 433 sautéed foie gras 403–404 beurre blanc 301 borsch 236–237 steak Diane 372 spicy yabbies with 318 pan seared kangaroo with 414 bread buttered Brussels sprouts 434–435 roasted vegetables with bacon 476 basic dough 551 buttered carrots 438 salad 150 bread and butter custard 578–579 buttered noodles 264 sauce 205 bread-based canapés 166–168 buttered turnips 472 Belgian endive, see witlof breadcrumbs 112, 184 buttered zucchini 473 bell peppers, see capsicums breadstick croute 127 buttermilk 513 Bercy sauce 194–195 Dietary Guidelines 56 button squash 435 beurre blanc, see butter sauce for cheese boards 605 beurres, see butter for sandwiches 172, 177–178 C bin cards 67 panadas 124 binding agents 183–184 rolls 551–552 cabbage 435–436, see also Asian greens biscuits 546–551 socle 495 in salads 151–152 biscuit crumbs 520 storage 173 cabernet jus, buffalo tenderloin with canapés 168 bread fruit 477 411–412 for cheese boards 605 breakfast buffet 487 Caesar salad 151 bisques 218, 234–235 breast of chicken 323–324, 330–336 cakes 538–546 bitter sweet autumn salad 154 carving 324–325 cake crumbs 520 black bean sauce 204, 300 in filo pastry 334–335 finishing 544 black-eyed pork 500 Jeanette 497 gâteau Saint Honoré 536 blackcurrant liqueur, stewed fruits breastfeeding 60 calamari (squid) 298–299 with 597 brioche 558 with ginger 301–302 blanching 100–101 broad beans calcium, Dietary Guidelines 60–61 blanquette of veal 394–395 béchamel 432 calrose rice 253–254 blue eye cod and scampi, poached 290 rack of lamb with 381 calves’ liver with bacon 403 blue vein cheeses 606–609 salmon with 296 camel, availability in Australia 411 blueberries, turkey scaloppine with 347 broccoli 433–434 camembert cheese, Kiev-style chicken body weight, Dietary Guidelines 57–58 brochette, seafood 307–308 336 boiling 100 broths 218, 227–233 canapés 166–168 cabbage 435–436 brown chaudfroid 490 cannelloni 261–262 eggs 241 brown onion sauce 188 canning 620–621 Jerusalem artichokes 428 brown rice 254 cantaloupes 478 potatoes 453 brown roux 181 Cape gooseberries 484 boiling fowls (layer hens) 320 brown sauce 182, 187 capers 161, 288 bolognese sauce brown stock 108–109 capretto (kid goat) 356, 398–401 lasagne bolognese 263 brunoise cut (dice) 423 availability in Australia 411 spaghetti bolognese 267 brunoise of vegetables with capretto cuts of 366–367 bombes 594–596 osso bucco 399–400 capsicums (bell peppers) 437 Alaska 595 Brussels sprouts 434–435 chilli sauce and 208–209 Ceylon 596 Buddhist diets 63 eggs in ramekins with 248 Vesuvius 595 budget forecasts 78 peperonata 123 boned and stuffed chicken legs 340 buffalo 411–412, 418–419 with prawns and zucchini 307 bookmaker sandwich 179 buffets 486–509 carambola 478 bordelaise sauce 188 platters 488, 496–509 carbonnade of beef 377–378 borsch 236–237 smallgoods for 507–509 carpaccio 134 bottling 620–621 buns 552–554 carrots 437–439 bouillabaisse 231 burgers, see hamburgers carrot cake with cream cheese boulangère potatoes 456–457 burghul wheat, with roasted vegetables frosting 542 bouquet garni 118 476 purée 220–221 boureks, cheese 172 burns 38 carte du jour 50 brains, lambs, crumbed 401–402 bush cucumber 611 carving braising 101–102 bush foods 611–618 chicken 324–325 beef casserole 376–377 bush tomato 611–612 spit roasts 97 649 © Cambridge University Press www.cambridge.org Cambridge University Press 052154758X - Cookery for the Hospitality Industry, Fifth Edition Graham Dodgshun and Michel Peters Index More information Cookery for the hospitality industry carvings, fruit and vegetable 492–494 strudel variation 538 ice-cream 591 caster sugar 512 venison noisettes with sour mousse 584 catering hygiene 10–16 cherries 418 pudding, steamed 601 cats’ tongues 549–550 chestnuts 413, 478 roll 544 cauliflower 439 emu saddle with 413 sable (shortbread) 549 Greek style 136 ice-cream vacherin 574 sauces 570 mornay 440 poultry with 333–334, 353 soufflé 588 caviar 133–134 chick peas, hommos bi tahina 169 truffles 564 CCP (Critical Control Points), see chicken 336–342, see also breast of chokos 441–442 HACCP chicken; sauté of chicken Choron sauce 202 celeriac 440 cannelloni 262 choux pastry 534–536 peppered veal fillet with 398 chow mein 341 gnocchi Parisienne 269 tomato and walnut salad 153 cold roast 498 chow mein celery 440–441 convenience soup 239 chicken 341 soups 224–225, 239 eggplant stuffed with 443 combination seafood 309 Waldorf salad 154 eggs in ramekins with 247 crisp-fried egg noodles 272 wild rice with mushrooms 258 fried noodles with 273 chowder, fish 235 centrepieces for canapés 168 galantine of chicken 499–500 Christmas pudding 602 cereals, Dietary Guidelines 56 grades 319–321 chutney 625 champagne sorbet 594 grilled 329–330 citrus, see cumquat; grapefruit; lemon; Chantilly cream 516 in white sauce 339 orange charcutière sauce 193 Kiev 336 citrus beurre blanc, sea perch steamed charlotte Russe 583 legs 339–340 with 301 châteaubriand 374 lemon 341–342 clarifying butter 128 sauce 189 mousse 498–499 cleaning 16, 40 chaudfroid 490–491 omelette 250 cleaning seafood 277, 298 CHECK inventory control system preparation of 322–324 clear soups 218, 218–220