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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

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

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 78–83 profiteroles 220 Clostridium perfringens 12 checkerboard biscuits 549 quenelles 304 club sandwiches 179 cheese 603–610 roast 325–326 coating mixtures 111–113 Australian varieties 606–609 schnitzels 340 cockles, baked 317 boureks 172 spicy chicken wings 147 cocktail sauce 160 cooking with 605 testing doneness 326 prawn cutlets with 306 filo triangles 171–172 vegetable frittata 251–252 cocktails, seafood 136 fritters 145 velouté 193–194 coconut, toasted 519 goat cheese, tomato and olive vol-au-vent 338–339 coconut cream 478–479 tartlets 146 with mushrooms and onion taro with 469 Kiev-style chicken with camembert 337–338 cocotte potatoes 460 336 chicken breast, see breast of chicken cod and scampi, poached 290 omelette 249, 252 chicken livers coddled eggs 241 pasta accompaniment 261–262, quail Alexis 351–352 coeliac diets 63 264–266 scrambled eggs with 246 coffee pork cutlets with parmesan 389 chicken soups and stocks 222–223 bavarois 581 sauces 605 chicken and sweet corn soup 232 ice-cream 591 scones 559 consommés 218–220 scrolls 553 scrambled eggs with 246 convenience 108, 229 sultana cake 540 soufflé 589–590 chicory, see witlof cold chicken 498 stewed fruits with ricotta 597 chiffonnade cut 423 cold desserts, see desserts straws 526 chilli sauce cold fillet of beef 496 Swiss cheese with turkey breast pork medallions in 390–391 cold larder 490–509, see also buffets fillets 346 red peppers and 208–209 smallgoods for 507–509 terrine of vegetables and feta tuna with sambal sauce 299 cold pies, hot-water pastry for 536–537 cheese 141–142 chilling 621–622 cold soups 218, 237–239 zebras (sandwiches) 177 Chinese mushrooms, chicken with cold sweet soufflés 586–587 cheesecake 533 337–338 coleslaw 151 chefs, see cooks Chinese stock, hot and sour soup 232 colour in menu planning 5 chef’s salad 151 chips 458–459 combi steamers 103 chemicals chives 449 combination seafood chow mein 309 accidents with 39–41 chocolate 561–565 compote, fruit, panna cotta with contamination of food 13 arabesques 565 582–583 in food preservation 623 bavarois 581 compound butters 128 cherries cakes 540–541 compound chocolate 563 duckling with sour cherries 344 cream (ganache) 563–564 computer software for cost control soup 236 fruits 563 78–83

650

Index

condensed milk 514 cranberries, native 613 cuts (injuries) 38 conducted heat 88 cream 514 cutting confit as a thickening agent 184 chicken for sauté 323 apricot 625 chocolate cream (ganache) 563–564 lemons for garnishes 482 confit de canard 342–343 cream caramel 579 potato for deep-frying 458–459 consistency 3 cream chiboust 569 vegetables 423 consommés 218–220 cream puffs 535 cycle menus 51 brunoise 219 crème brulée 579–580 Celestine 219 for pastries 516 D Mikado 220 cream cheese frosting for carrot cake 542 Portuguese 220 cream sauce 198 daily menus 50 containers, gastronorm 627–628 breast of chicken in 332 Danish (open) sandwiches 174–176 contamination, see food contamination porcini, roasted fillet of veal with Danish pastry 556 controllable costs 64–65 396–397 dashi stock 110 convected heat 88 tripe and onions 408 dates 479 convenience roast gravy 186 vegetables with 439, 441 scones 559 convenience sauces 200–201 cream soups 224–226 sticky toffee pudding 601–602 convenience soups 229, 239 classification 218 dauphine potatoes 455 convenience stocks 108–109 cream of beer soup 235–236 Davidson’s plum 612 cooking methods 87–105 creamed celeriac 440 deck ovens 89–90 cakes 539 creamed spinach 466 decorations, see garnishes and curries 214 creams, baked 578–580 decorations food preservation 621 creams, sweet 567–569 deep-frying 41, 90–94, see also frying frozen vegetables 422 crêpes (pancakes) 114, 577–578 crumbed scallops 315 menu planning and 52 Suzette 577 fish cakes 297–298 mushrooms 448 crisp-fried egg noodles 273 potatoes 458–459 noodles 271 Critical Control Points, see HACCP prawn cutlets 305–306 pasta 261 crocodile trevally 290–291 pastries 520–522 availability in Australia 411 definitions, see glossary poultry 324 game burgers and sausages dehydration for food preservation shellfish 305 418–419 619–620 spinach 465–466 spicy char-grilled 412–413 delivery receipt and storage 67 sugar cookery 560–561 croquette potatoes 455 demi-glaçe 187 sweet corn 468–469 croutes 127–128 denvered game cuts 410 tongue 406–407 croutons 128 despumation of sauces 180 vegetables 421–422 crumbing desserts 510–602 with cheese 605 breast of chicken 331–332 dessicated coconut 479 cooks, see also staff crumbing set (three-stage) 111–112 devilled sauce 190 in food service 45–47 escalope of veal 391–392 grilled chicken with 330 larder cooks 131 lamb cutlets 384 diabetic diets 62 coq au vin 329 lambs’ brains 401–402 dice (mirepoix) 119, 423 cordon bleu turkey breast fillets 346 cucumber 442 diet pyramid 54–55 corn meal salad 151 Dietary Guidelines 54–61 corn gnocchi 270 Cumberland sauce 163 dips 169–170 ostrich medallions with polenta cumquat 481, 625 diseases 10, 12, 19, 40–41 415–416 curaçao display buffet 487 corn on the cob, see sweet corn crêpes Suzette 577 dough, see also pastries cornets, folding 565 Maltese soufflé 586–587 basic bread 551 cornflour 511 quail Alexis 351–352 basic bun 552–553 as a thickening agent 183–184 curdling of mayonnaise 159 samosas 170 cos lettuce, Caesar salad 151 curds 603 dressings 162–165, 182 cost control 64–83 curing 622–623 olive and anchovy 474–475 coulis (fresh fruit sauces) 207–210, 572 currants, for pastries 519 dried beans for salads 432–433 coupes 592–593 curries 210–217 dried foods 620 courgettes, see zucchini beef 32 dried fruit, see also dates; raisins; court-bouillon 110 garam masala 127, 211 sultanas yabbies in 317 lamb 386 apricot confit 625 couscous (fruit rice substitute) 260 pastes 212–213 Christmas pudding 602 couverture chocolate 561–562 powders 210–212 Eccles cakes 527 crabs 305 sauce 212 for cheese boards 605 cocktails 136 custard apple 479 for pastries 519 crabmeat flan with lemon grass custards fruit chutney 625 sauce 308 baked 578–580 mince pies 600 crackling 387 sauces 567 rich fruit cake 546

651

Cookery for the hospitality industry

drumsticks, chicken 339–340 eucalyptus oil 618 freshness of 277 dry coating mixture 112–113 evaporated milk 514 hors d’oeuvre variès 140 dry cooking 89–94 exercise, Dietary Guidelines 57–58 meunière 287–288 drying for food preservation 619–620 quenelles 304 duchess mixture 454 F soufflé 590 duchess potatoes 455 terrine with basil 303 duck 321, 342–345 facility availability, and menu planning fish sauces 193–196 duckling bigarade 343–344 53 wine sauces 192, 196, 291–292 liver, sautéed foie gras 403–404 falls (accidents) 38–39 fish soups and stocks 109 mushroom broth 227 fancy meats 250, 401–409, see also liver bisques 234–235 dumplings pâté leek, potato and fish soup 226 gnocchi 268–270 farce, chicken liver 351–352 seafood, leek and tomato soup spaetzle 274–275 farmhouse terrine 502 230 durian 479 fats and oils five corners (fruit) 478 Dutch potato salad 152 bush foods 618 flans and tarts 521, see also pies duxelles 119, see also mushroom Dietary Guidelines 56–57 crabmeat with lemon grass sauce beef Wellington 375–376 fires from 39 308 sautéed foie gras 403–404 pastries 512 fruit 530–532 squab en papillote 354 fawn roux 181 fruit mince 600 feathered game 410 tomato, olive and goat cheese E feijoas 480 tartlets 146 fennel 444 flare (barbecue) grills 94 Eccles cakes 527 capretto tenderloins with 399 grilled steak 369 eclairs 535 potato and onion gratin 457–458 flat fish 276–277 egg noodles 272–273 salmon fillets with 302 flat omelettes 248 buttered 265 zucchini and garlic soup with 229 Spanish omelette 251 eggplant (aubergine) 442–444 feta cheese in terrine of roasted flathead fillets, pan-fried 287 grilled vegetables 475–476 vegetables 141–142 flavour in menu planning 52 moussaka 384–385 fettucine, buttered noodles 265 fleurons 527 ratatouille 474 figs 480 floors, and falls 38–39 ravioli with tomato sauce 265–266 bitter sweet autumn salad 154 florentines 550–551 roasted vegetables with bacon 476 stewed, with ricotta 597 Florida cocktails 134–135 eggs 240–252 filet mignon 373–374 flour baked custards and creams filled rolls 177 as a thickening agent 183 578–580 fillet steak 372–376 for pastries 510–512 Benedict 244 fillets of fish panadas 124 egg and butter sauces 199–202 in filo pastry 289 flourless chocolate cake 541 egg wash for gilding 515 pan-fried 287 flower garnishes from vegetables Florentine 244 salmon 302 493 in ramekins (en cocotte) 246–248 sea perch steamed with citrus foie gras Julian style 403–404 mayonnaise 134 beurre blanc 301 fondant potatoes 460 quiche Lorraine 528–529 whiting in white wine sauce fondant preparation 517 veal, ham and egg pie 503–504 291–292 food checking systems 75 yolks as thickening agents 184 with asparagus tips 292 food combinations 4 electrical shocks 39 with mushrooms 292 food contamination 12–13 employees, see staff filo pastry food costs 77 employers, occupational health and cheese triangles 171–172 food handling 13–16, 604 safety responsibilities 42 chicken breast in 334–335 food hygiene, see catering hygiene emu fillet of fish in 289 food infection 11–12, 19, 621 availability in Australia 411 spinach and goat cheese parcels food presentation 4, 6–8, 619–624 game burgers and sausages 145–146 buffet 488–489 418–419 spinach triangles 172 cheese 604–605 saddle with chestnuts and strudel variation 538 food preservation 619–626 mushrooms 413 fine spice 119 food pyramid 54–55 emulsions 199 finger buffet 486 food safety plans (HACCP) 17–35 endive, Belgian, see witlof finger foods 166–172 Food Standards Code, labelling English custard 567 finishing cakes 544 34–35 rice Imperatrice 585–586 fires 39 food storage, see storage English mustard dressing 162 fish 276–304, see also fillets of fish fools, fruit 597 entrées, see appetisers; hors d’oeuvre; bouillabaisse 231 fork buffet 487 salads cocktails 136 fortified wines, see madeira; port wine; equipment, accidents with 41–42 commercial varieties and cuts sherry escalopes of veal 391–393 278–285 four spices 118 espagnole (brown) sauce 182, 187 fish cakes 297–298 Foyot sauce 202

652

Index

frangipane 517 G cauliflower 135 panada 125 poaching stock 135 freeze-drying 619 galantine of chicken 499–500 potatoes 460 French beans 431–432 game 410–419 vegetables 135 French dressing, see vinaigrette burgers and sausages 418–419 green curry paste 213 French fries 458 poivrade sauce for 190–191 green (raw) prawns 305 French onion soup 228–229 pot pie 419 grilling 94–95 French puff pastry 524 ganache 563–564 chicken 329–330 French salad 151 garam masala 127, 211 lamb 383 friands 545 garlic lambs’ kidneys 404 fried rice 257–258 butter 129 nannygai 294 frittatas, chicken and vegetable 251–252 prawns 306–307 pork 387–388 fritters 576 garnishes and decorations 7 prawns with prosciutto 143 frosting, carrot cake with 542 buffets 489–495 quails 353 frozen fish 277, 279 for canapés 168–169 salmon 302 frozen vegetables 422 for cheese boards 604–605 squab 354 fruit 477–485, see also dried fruit; names for sandwiches 179 steak 369–370 of specific fruits, eg, apple for soups 217 tomatoes 471 bush fruits 611–615 fruits and vegetables 423, 482, veal 393–394 carvings 492–494 493–494 vegetables 475–476 Dietary Guidelines 56 gas ovens, fires from 39 guacamole dip 169–170 for cheese boards 605 gastronomy 5–6 guava 481 fruit rice 260 gastronorm containers 627–628 guinea fowl 347–348 garnishes and decorations 494 gâteau, see cakes gumleaf oil 618 jam and marmalade 624–625 gazpacho 238 gurnard fillets, pan-fried 287 orange and grapefruit cocktail gelatine desserts 580–583 134–135 genetically modified food, declaration H poached 596 of 35 preparation for freezing 622 Genoese sponge 542–543 HACCP 17–35, see also catering hygiene purchase and storage 420–421 ghee 128 Critical Control Points 26–29 sauces 207, 572 gherkins, in tartare sauce 161 glossary 22–23 seasonal supply charts 425–427 gilding, egg wash for 515 ham fruit cake, rich 546 gin, lambs’ kidneys with mustard 405 braised leeks with 446 fruit chutney 625 ginger chicken breast ‘en papillote’ 335 fruit desserts 596–600 calamari with 301–302 mousse 499 bavarois 581 panna cotta with crystallised omelette 250 chocolate fruits 563 582–583 on the bone 501 compote, with panna cotta 582–583 sauce 204 roasted quails in Parma ham 352 flans 530–532 glazed onions 450 turkey breast fillets cordon bleu fools 597 glazing, sauces for 185 346 fritters 576 globe artichokes 428–429 veal, ham and egg pie 503–504 fruit pizza 597 glossary (definitions) 636–647 hamburgers 379 ice-cream 592 HACCP 22–23 game burgers 418–419 savarins 555 occupational health and safety handling food 13–16, 604 slice 525–526 36–37 hard-boiled eggs 242 sorbet 594 glucose 513 hard butters 128 soufflés 587 glutinous rice 253 hard grating cheeses 606–607, 610 fruit mince pies 600 gnocchi 268–270 hare, availability in Australia 411 frying 92, see also deep-frying; goat, see capretto Hazard Analysis and Critical Control stir-frying goat cheese Points, see HACCP bread croute 127 salads 157–158 health, see catering hygiene; diseases; calamari 298–299 spinach and almond filo parcels occupational health and safety eggplant 444 145–146 hearing, in enjoyment of meals 5 eggs 244 tomato and olive tartlets 146 heat intensity and cooking 87–88 frying pans 248, 370 golden syrup 513 herbs 118, 121–122, see also names of noodles with chicken and goose liver specific herbs, eg, rosemary vegetables 273 pâté, tournedos Rossini 373–374 buffalo tenderloin with herb crust oysters 312 sautéed foie gras 403–404 411–412 pan-fried fish 287 Grand Marnier sabayon 573 bush foods 615–617 shallow-frying 98–100 grapefruit 480–481 high fibre diets 62 wontons 144 and orange cocktail 134–135 high pressure steamers 103 full buffet 487–488 marmalade 625 Hindu diets 63 function menus 50–51 grating cheeses 606–607, 610 hogget 355, 360–363 fungi 447, see also mushroom gravy, roast 186 hokkien noodles, vegetable stir-fry furred game 410 Greek style with 274 653

Cookery for the hospitality industry

hollandaise sauce 182, 185, 200 game pot pie 419 preserved 626 asparagus hollandaise 430–431 strip loin pan seared with beetroot sauce 571 hommos bi tahina 169 and pumpkin 414 wedges 482 honey 513 kelp, see seaweed lemon aspen 613 carrots with honey glaze 438–439 kid goat, see capretto lemon grass sauce with crabmeat flan kangaroo with honey sauce 414 kidney bean and apple salad 153 308 pork fillet with honey glaze 388 kidneys 404–405 lemon myrtle 615–616, 618 hors d’oeuvre 140–149, see also appetisers omelette 250 lentils, rack of lamb with 382 horseradish sauce 164 Kiev-style chicken 336 lettuce 447 salmon and broad beans with 296 kifler potatoes, with cod and scampi in salads 151, 463–464 hot and sour soup 231–232 290 liaisons (egg yolk and cream) 184 hot cross buns 554 kirsch, venison noisettes with 418 lifting, prevention of injuries 40 hot desserts, see desserts kitchen organisation and layout 45–48, lillipillies (riberries) 209, 614 hot-water pastry 536–537 89 limes house pâté 501–502 kiwi fruit 481 duck breast with 345 Hungarian pumpkin 463 knives 8–9, 38 wild 615 hygiene, catering 10–16 kohlrabi 445 liqueurs kosher diets 63 crêpes Suzette 577 I kumquat 481, 625 for poached fruits 596 kurrajong seeds 617 Grand Marnier sabayon 573 ice-creams 590–596 quail Alexis 351–352 bombes 594–596 L soufflés 586–588 coupes 592–593 venison noisettes with kirsch 418 vacherin 574 La Trobe rabbit 416–417 liver icing, royal 518 labelling requirements 34–35 calves’ with bacon 403 icing sugar 513 lacto vegetarians 62 lambs’ fry and bacon 402 Illawarra plum 612 lady’s finger biscuits 547 sautéed foie gras Julian style Imperatrice rice 585–586 lamb 355, 379–386 403–404 inari-sushi 139 categories and cuts of 357, 360–363 liver pâté 501–502 Indian curries 212, 214 crumbed cutlets 384 beef London House 376 infection, see food infection curried 386 breast of chicken Jeanette 497 inventory control systems, see CHECK grills 383 sweetbreads favourite style 409 inventory control system moussaka 384–385 lobsters, see rock lobsters; sand lobsters iron, Dietary Guidelines 61 shishkebab 385 (Balmain bugs) irradiation of food 35, 623 warm lamb salad with raspberry long-grain rice 253–254 Islamic diets 63 vinaigrette 156 longans 482 Italian meringue 575 lambs’ brains 401–402 low cholesterol diets 62 Italian sauce 191 lambs’ fry and bacon 402 low-fat cheeses 608–610 lambs’ kidneys 404–405 low sodium diets 63 J lambs’ tongues, braised 407–408 lumpfish roe 134 lard 512 lychees 482 jack fruit 481 larder, see cold larder Lyonnaise potatoes 456 jacket potatoes 460–461 larding 116, 410 jalousie 525 lasagne 263–264 M jam 624 laws apricot confit 625 food safety 17–18 macadamia nuts 617 sauce 571 occupational health and safety barramundi with 293 steamed jam pudding 601 36–37 breast of chicken with 331 jardinière cut 423 leaf gelatine 580 oil 618 Jerusalem artichokes 428 leaves, bush foods 615–617 Warrigal greens pesto 617 jewfish, baked 295 leeks 445–447 macaroni cheese 264 jointing roast chicken 325 soups 226, 230, 238–239 macaroons 548 joints spicy yabbies and mushrooms with macedoine cut (dice) 423 braised beef 377 318 madeira larding of 116 legislation, see laws calves’ liver with bacon variation Julian style foie gras 403–404 legumes, see also beans 403 julienne cut 423 Dietary Guidelines 56 sauce 189, 409 jus-lié (sauce) 185–186 hommos bi tahina (chick peas) 169 sauté of chicken with 327–328 peas 451 veal sweetbreads 408–409 K lemon 482 madeira cake 541 chicken 341–342 madeleines 545 Kakadu plum 612–613 dressing 162 Maltese sauce 200 kangaroo 411 friands 545 Maltese soufflé 586–587 game burgers and sausages meringue pie 532 management information, computers 418–419 pancakes 578 and 80–81 654

Index

mange-tout, see snowpeas mise en place (basic ingredient noisette (lamb) 383 mangoes 482 preparation) 106–130, 514–520 noodles 271–275, see also pasta duck breast with 345 mixed salads 150 noodle pastry 537 orange, avocado and pinenut salad mixing bowls 41 nori-maki 139 155–156 modified starches 184 nut butter 128 tandoori sauce 210 mornay sauce 197 nutrition 35, 54–63 with chicken in filo pastry 334–335 cannelloni 261–262 nuts, see also almonds; macadamia nuts; margarine 512 rock lobster 310 walnuts marinades 117–118 mountain pepper 415–416, 616 cheese boards 605 crocodile 412–413 moussaka 384–385 chokos with peanut sauce 441–442 kangaroo 414 mousse 598–599 galantine of chicken with lamb shishkebab 385 avocado 133 pistachios 499–500 tandoori sauce 209 chocolate 584 nut butter 128 venison 417 ham or chicken 498–499 marmalade 624–625 spinach 466–467 O marrons, see chestnuts mousseline sauce 201 marsala sauce 189, 392–393 mozzarella cheese, ravioli with 265–266 occupational health and safety 36–44 marzipan, bear paws 557 mulloway, baked 295 catering hygiene 10–16 mashed potato 454 muntries (munthiree, munthari) 613 deep-friers 93 peppered veal fillet with 398 mushroom 447–448, see also duxelles Occupational Health and Safety Acts mashed pumpkin 462 beef stroganoff 374–375 36–37, 43–44 mashed swedes 467 breast of chicken with 333 octopus, warm salad of 157 mayonnaise 158–161 convenience soup 239 offal in food, declaration of 35 derivatives of 182 duck broth 227 oils, see fats and oils tofu dressing as 164 eggs in ramekins with 248 okra 448–449 meat 355–409, see also beef; game; lamb; emu saddle with 413 olives pork; poultry; veal fillet of fish with 292 dressing with anchovy 474–475 ageing 355 omelette 250 meat with 389, 395–396 cuts of 357–367 quails grilled with 353 paste with pickled sardines glazes 109 quiche 529 148–149 HACCP plan for hot dishes 32–33 raw mushroom salad 152 stoning 121 hors d’oeuvre variès 140 risotto 259 tomato and goat cheese tartlets 146 iron content 61 roasted fillet of veal with 396–397 olmerty sticks 177 sauces for 185–199, 390–391, roasted quails with 352 omelettes 248–252 393–394, 396–397, 414 sauces 191, 194 Norvegienne (Bombe Alaska) 595 Meat Standards Australia 368 scrambled eggs with 245 tamago-yaki 139 medical dietary requirements 62–63 soup 223 onions 449–450 Mediterranean style guinea fowl spicy yabbies and leeks with 318 confit 120–121 supreme 348 stir-fried pak choy and shiitake ostrich with red onion jam 415–416 Mediterranean vegetables cake 474–475 mushrooms 430 potato and fennel gratin 457–458 Melba coupe 593 stuffed mushroom caps 143–144 red (Spanish) 415–416, 449, 625 Melba sauce 570 tuna and soba noodles with 299 sage and onion stuffing 125 melon cocktail 135 wild rice with 258 sauces 188, 198 menu planning 49–53, 73–78 mussels 312–313, 315–316 slicing and dicing 119–120 meringue 573–574 mustard soups 225, 228–229 lemon meringue pie 532 barramundi with 293 tripe and 408 methods of cookery, see cooking dressings 162 open sandwiches 174–176 methods lambs’ kidneys with 405 operational cost control 65–75 micro-organisms, see food infection mustard butter 130 orange 483 microwave cooking 88–89, 104–105 salmon fillets with 302 apricot and orange soup 239 rice 255 mutton 355–357 duckling bigarade 343–344 mignonette lettuce 447 curried 386 grapefruit cocktail with 134–135 milk cuts of 360–363 in salads 152, 155–156 baked custards and creams 578–580 moussaka 384–385 marmalade 624–625 calcium content 61 sauce 571 for pastries 513–514 N wild 615 pasteurisation 623–624 orange curaçao, crêpes Suzette 577 mille-feuilles 526 nannygai, grilled 294 ordering supplies 66–67 millers dressing 163 native cranberries 613 oregano sauce with grilled veal rump mince pies, fruit 600 native foods 611–618 steak 393–394 minced beef, hamburgers 379 native peppermint 616 organisation, see kitchen organisation mincing machines 41 new potatoes 452 osso bucco capretto 399–400 minestrone 227–228 New Zealand poultry sizes 320–321 ostrich 411, 415–416 mint sauce 203 nigiri-sushi 138 ovens 42, 89–90, see also microwave mirepoix (dice) 119, 423 noise in the workplace 40 cooking 655

Cookery for the hospitality industry

overcooking 88–89 pepper ostrich medallions with 415–416 overheads 64, 76–77 poivrade sauce (for game) 190–191 pomegranates 484 ox tongue 406 steak 371 porcini cream sauce, fillet of veal with galantine of chicken 499–500 veal fillet 398 396–397 risotto Milanaise 259 pepperberries, mountain 616 pork 356–357, 386–391 oxtail jardinière 405–406 peppermint, native 616 black-eyed pork 500 oysters 311–312 peppers, see capsicums breast of chicken with pork stuffing cream of oyster soup 225 perishable foods 14–15 333–334 stock control 68 crackling 387 P persimmon 484 cuts of 362–365 personal hygiene 10–11 grills 387–388 pak choy 429–430 pesto sauce loin with prunes 388–389 pan-fried fish 287–288 spaghetti with 268 medallions in sweet chilli sauce panadas 124–125 Warrigal greens 617 390–391 choux pastry 534–535 pH of food, preservation and 621 parmesan and olive crusted pork pancakes (crêpes) 114, 577–578 pheasant 349–351 cutlets 389 pancetta physalis 484 stir-fried 390 quails grilled with 353 physical activity, Dietary Guidelines port wine salmon fillets with 302 57–58 calves’ liver in 403 watercress and pinenut salad 155 pickled sardines with olive paste pheasant in 350 panna cotta with rhubarb and ginger 148–149 sauce 189 compote 582–583 pickling 622 portions 4 papaya, see pawpaw spices for 118 buffet 488 paper cornets, folding 565 pies, see also flans and tarts cheese 604 paperbark for wrapping 618 covering 521 production control 74 parboiled rice 255 game pot pie 419 Portuguese sauce, mussels 316 parboiling 100 hot-water pastry 536–537 pot pie, game 419 Paris-Brest 536 veal, ham and egg 503–504 potatoes 452–462 Parisian style scallops 314 pigeons (squab) 354 cuts for deep-frying 458–459 parmesan cheese pilaf (braised rice) 256, 443 gnocchi Piedmontese 269–270 olive crusted pork cutlets with 389 pilaw rice 214, 256 kifler, with cod and scampi 290 pasta accompaniment 261 pineapple fritters 576 leek and fish soup 226 parsley 121–122 pinenuts mashed 454 butter 129 apricot stuffing 126 onion and fennel gratin 457–458 sauce 198 mango and avocado salad 155–156 salads 152 stuffing 126 spaghetti with pesto sauce 268 starch, as a thickening agent 183 parsnips 450 watercress and pancetta salad 155 stewed with mushrooms and passionfruit sauces 571–572 pinwheel sandwiches 175–176 artichokes 142 pasta 260–268, see also lasagne; noodles; piquant lambs’ tongues 407–408 veal with 397–398 spaghetti pistachio nuts, galantine of chicken vichyssoise 238 pastry 537 499–500 potentially hazardous food 14–15 pasteurisation 623–624 pizzetta 147–148 poultry 319–354, see also chicken; duck; pastries 523–538, see also filo pastry plain cake mixture 539 goose liver ingredients and preparations plain omelette (folded) 249 poêleing 95 510–520 planning, see menu planning; powdered products, see also principles of pastrymaking 520–522 production control convenience samosas 170–171 plantains 477 milk 513 pastry cream 568 plates, and food presentation 7 praline 518 pâté, see also liver pâté platters, buffet 488 ice-cream 592 smoked trout 505–506 plums prawns 305–308 pavlova 575–576 bush foods 612 cocktails 136 pawpaw 483 sauce 204–205 fillet of fish with 292 chicken with pawpaw salsa 331 stewed, with ricotta 597 for cold buffet 504 payroll, and menu pricing 76–77 poaching 102–103 grilled with prosciutto 143 paysanne cut 423 beef fillet 378 scrambled eggs with 246 pea soup 221 blue eye cod and scampi 290 shrimp sauce 196 peach conde 585 chicken 337–408 skewered seafood 307–308 peanut sauce, chokos with 441–442 eggs 243 spaghetti marinara 268 pear, stewed, with ricotta 597 fruit 596 warm salad of 156 peas 451 Greek style stock for 135 wilted greens with 312–313 peeling poêleing 95 pre-mixes, bread dough 551 potatoes 452–453 pheasant 349 precost control 77–79 tomatoes 122 poivrade sauce (for game) 190–191 preparation of basic ingredients peperonata 123 polenta 106–130, 514–520 pepino 483 corn gnocchi 270 preparation time 4–5 656

Index

presentation of food, see food ranges (stove-tops) 42 pork 387 presentation raspberries potatoes 460 preserved lemons 626 bavarois 581 pumpkin 463 pressure steamers 103 ice-cream 592 quails in Parma ham 352 pricing in menu planning 75–78, see raspberry vinaigrette 156, 164 turkey 346 also cost control sauces 572 veal 395–397 prickly pear cactus 484 raspberry jelly, rice Imperatrice 585–586 vegetables 476 production control 73–74, see also cost ratatouille 474 venison 417 control ravioli 265–266 roasting chickens (broilers) 319 profiteroles 535 raw meat Robert sauce 192 consommé with chicken profiteroles carpaccio 134 rock lobsters 305, 309–310 220 steak tartare 137–138 bisque 234 prosciutto raw seafood, sashimi 139 cocktails 136 capretto with 400–401 receipt of deliveries 67, 79–80 mayonnaise 505 grilled prawns with 143 recipes mornay 310 Provençale braised leeks 446–447 list of 629–635 Newburg 310 prunes standard 68–71 sauce 195 black-eyed pork 500 red cabbage, with apples 152, 436 spaghetti marinara 268 pork loin with 388–389 red curry paste 213 thermidor 309–310 prune Danish 558 red kidney bean and apple salad 153 rock melon 478 puddings 600–602 red peppers, see capsicum roe 133–134 puff pastry 523–527 red (Spanish) onions 449 rolls, bread 551–552 beef Wellington 375–376 apricot confit 625 rolls, filled 177 strudel variation 538 ostrich medallions with red onion romano polenta, ostrich medallions pumpernickel canapés 168 jam 415–416 with 415–416 pumpkin 462–463 red wine, see wine root vegetables 421 kangaroo with beetroot and 414 redcurrant jelly roquefort dressing 163 soup 222 Cumberland sauce 163 rosellas (fruit) 614–615 purchasing 65–66 venison noisettes with 418 rosemary computers and 78–79 reduced-fat cheeses 608–610 capretto with 400–401 fruit and vegetables 420–421 refrigeration 621–622, see also storage roast lamb with 380, 382 purée of carrots 220–221 regulations, see laws rosettes (lamb) 383 purée soups 220–222 religious dietary requirements 63 rouille 206 classification 218 remoulade sauce 161 round-eye cheeses 606–607, 609 requisitions (from store) 72, 77 round fish 276–277 Q rhubarb 485 roux 181–183, 185 panna cotta with 582–583 royal icing 518 quail 351–353, 411 rib loin (rack) 380–383 rum babas 555 quandong 613–614 ribbon bavarois 582 Russian salad 153 jus 415–416 riberries 209, 614 quenelles 125 rice 253–260 S of fish 304 Imperatrice 585–586 quiches 528–529 pilaf 256, 443 sabayons 573, see also soufflés Lorraine 528–529 pilaw 214, 256 for glazing sauces 185 quince 484–485 pudding, baked 584 sabayon mousse with fruit quinnat or shankara salmon cutlets 295 risotto 259 compote 598–599 socle 495 sable (shortbread) 548–549 R sushi 138–139 safety, see occupational health and sweet rice dishes 584–586 safety rabbit varieties 253 saffron, capretto tenderloins with 399 availability in Australia 411 rice flour 511 sage La Trobe 416–417 rice vermicelli, Singapore style noodles and onion stuffing 125 rillettes ‘ma façon’ (my style) 141 273–274 capretto with 400–401 rack of lamb 380–383 rich fruit cake 546 Saint Honoré cream 568 radiation, heat source for cooking 88–89, ricotta, stewed fruits with 597 Saint Honoré gâteau 536 see also irradiation of food rillettes ‘ma façon’ (my style) 141 salads 149–158 râgout risk assessment, see HACCP dressings 162–165, 182, 474–475 fruit 207 risotto 259 dried beans for 432–433 stewed artichokes, mushrooms and roast chicken, jointing 325 greens 463–464 potatoes 142 roast gravy 186 preparation of 150 raisins roasting 96–97 salamanders 41, 94 apple and raisin flan 531 beef 368–369, 496–497 sales analysis 73–74 for pastries 519 chicken 325–326, 498 salmi of pheasant 349–350 rambutan 482 guinea fowl 347–348 salmon ramekins, eggs in 246–248 lamb 380 eggs in ramekins with 247 657

Cookery for the hospitality industry

fillets grilled with fennel 302 cocktails 136 sour cherries quinnat or shankara cutlets 295 combination chow mein 309 duckling with 344 seared with broad beans 296 commercial varieties 285–286 venison noisettes with 418 smoked 137 leek and tomato soup 230 sour cream sauce 198 Salmonella bacteria 12 sashimi 139 spaetzle 274–275 salsa, paw paw 331 spaghetti marinara 268 spaghetti 267–268 salt, Dietary Guidelines 60 seasonal supply charts 424–427 Spanish omelette 251 samosas 170–171 seasonal variations in menu planning spiced crusted rack of lamb 382 sand lobsters (Balmain bugs) 305 53 spiced scallops 315 sandwiches 172–179 seasoning 3–4 spices, see also curries hot 179 seaweed (kelp) garam masala 127 sardines 148–149 dashi stock 110 spice sachets 118–119 sashimi 139 nori-maki 139 spicy char-grilled crocodile 412–413 satay venison 417 seeds, bush foods 617–618 spicy chicken wings 147 satiety curve 51 semolina 512 spicy yabbies with mushrooms and saturated fats, Dietary Guidelines gnocchi Romaine 270 leeks 318 56–57 senses, role in gastronomy 5–6 spinach 465–467 sauces 180–216 sesame seed paste, hommos bi tahina eggs Florentine 244 cheese 605 169 goat cheese and almond filo parcels chilli 208–209, 299, 390–391 Seville orange marmalade 624–625 145–146 derivatives 182 shallots 449 Kiev-style chicken 336 for glazing 185 shallow-frying 98–100 mousse 466–467 for meat 185–199, 390–391, 393–394, sharpening steels 9 quiche 529 396–397, 414 sheep meat 355–357, 360–363, 379, see sauce for vegetable lasagne 264 for pasta 263–268 also lamb; mutton soufflé 590 for seafood 192–196, 291–292, 300, shellfish 305–310, see also prawns; rock swordfish steaks with 300 302, 308, 312–313, 316 lobster; scallops; seafood triangles 172 fruit and dessert 203–207, 567, cocktails 136 Warrigal greens 616–617 570–572 yabbies 317–318 spirits, see also brandy mayonnaises and dressings sherry, breast of chicken with 332 lambs’ kidneys with gin 405 158–165 shiitake mushrooms, stir-fried pak spit roasting 96–97 peanut 441–442 choy and 430 split pea soup 221 sweet 567–572 short pastry 527–534 sponge pudding, steamed 600–601 toffee 601–602 faults in 522 sponges tomato 182, 199, 202, 264 shortbread biscuits 548–549 finishing 544 sausages, game burgers and 418–419 shrimp sauce 196 fruit 540 sauté of chicken 326–329 sight, in enjoyment of meals 5 Genoese 542–543 chasseur 326–327 silver beet 464 spring onions 449 cutting for 323 simmering 101 squab (young pigeons) 354 Stanley 328 simple salads 150 squash, button 435 sautéed foie gras Julian style 403–404 Singapore style noodles 273–274 squid, see calamari sautéed potatoes 456 sirloin steak béarnaise 371–372 staff, see also cooks sautéing 98–99 skewered foods ability, and menu planning 53 savarin 554–556 lamb shishkebab 385 health 37 savoury soufflés 589–590 satay venison 417 in kitchen organisation 45–47 Savoyarde potatoes 457 seafood 307–308 occupational health and safety 42 scallopini (button squash) 435 slicing machines 41 standard recipes 68–71 scallops 312–315 slipping, prevention of 38–39 star fruit 478 deep-fried crumbed 315 smallgoods 507–509 starches, as thickening agents 183–184 Parisian style 314 smell, in enjoyment of meals 5 steak 371–376, see also beef skewered seafood 307–308 smoked salmon 137 bookmaker sandwich 179 spaghetti marinara 268 smoked trout 137 pepper steak 371 warm salad of prawns and 156 pâté with dill 505–506 sirloin steak béarnaise 371–372 scampi and blue eye cod, poached 290 smoking (food preservation) 623 steak Diane 372 schnitzels, chicken 340 smoking (tobacco) 11 tartare 137–138 scones 559 snowpeas 464–465 steamers 42, 103 Scotch eggs 242 soba noodles, tuna and mushrooms steaming 103–104 Scotch puff pastry 523 with 299 fish 294, 301 scrambled eggs 245–246 socles 495 puddings 600–601 scrolls, coffee 553 soft-boiled eggs 241 rice 255 sea perch, with citrus beurre blanc 301 soft cheeses 608–609 steeling a knife 9 seafood 276–318, see also fish; fish soups soft-fried noodles 272 stems, bush foods 615–617 and stocks; shellfish sorbets 593–594 stewing 102 avocado seafood 133 soufflés 586–590 artichokes, mushrooms and brochette 307–308 soups 217–239 potatoes 142 658

Index

figs, with ricotta 597 suprise omelettes, see bombes toasted sandwiches 178 fruit râgout 207 surface-ripened cheeses 606–608 toffee sauce 601–602 tamarillos 485 sushi 138–139 tofu (bean curd) 470–471 sticky toffee pudding 601–602 rice for 257 consommé 220 stir-frying 99–100, see also frying sweating (frying) 99 dressing 164 chicken 341–342 swedes 467–468 inari-sushi 139 pak choy and shiitake mushrooms sweet corn 468–469 tomatoes 471, see also sun-dried 430 and chicken soup 232 tomatoes pork with vegetables and peanuts sweet creams 567–569 celeriac and walnut salad 153 390 sweet potatoes 452 compote 208, 300 rice 257–258 sweet rice dishes 584–586 concassé 122–123, 265–266 tofu with bean sprouts 470–471 sweet sauces 567–572 coulis 207 vegetables with hokkien noodles sweet short pastry 529–530 eggs in ramekins with 248 274 sweet soufflés 586–589 okra with 449 stock 106–110 sweet yeast buns 552–553 olive and goat cheese tartlets 146 Greek style poaching 135 sweetbreads 408–409 omelette 250 stock control 67–69 sweetcorn, see sweet corn peeling 122 stock syrup 518 Swiss buns 553 ratatouille 474 stoning a knife 8–9 Swiss cheese, turkey breast fillets roasted vegetables with bacon 476 stoning olives 121 cordon bleu 346 sauces 182, 199, 202, 264 storage 14–16, 67, see also food Swiss omelette 252 soups 224, 230, 239 preservation Swiss roll 544 tongue 406–408 bread 173 swordfish steaks, pan seared with eggplant stuffed with 443 bush foods 611–618 spinach 300 touch, in enjoyment of meals 5 cheese 604 syrups 518, 555–556, 560–561 tournedos Rossini 373–374 computers and 80 trace flavours 4 eggs 240 T tree tomatoes 205–206, 485 fish 276–277 trevally, deep-fried 290–291 fruit 420–421 table d’hôte menus 50 tripe and onions 408 game 410 tahina, hommos bi 169 trout internal requisitions 72 tamago-yaki 139 smoked 137 meat 355 tamarillos 485 smoked, pâté with dill 505–506 poultry 319 sauce 205–206 with almonds 288 temperature for 14–15, 621–622 tandoori sauce 209–210 truffles, chocolate 564 vegetables 420–421 taro 469–470, 469–470 trussing strawberries tarragon butter 130 chickens 322 bavarois 581 tartare sauce 161 turkey for cold buffet 503 ice-cream 592 tartare, steak 137–138 tuiles 550 sauce 572 tarts, see flans and tarts tuna steak with soba noodles 299 stretched curd cheeses 606–607, 610 taste, in enjoyment of meals 5–6 turkey 345–347 striped sandwiches 177 tea sandwiches 174–176 cannelloni 262 strudel 537–538 teamwork in kitchens 4–5 grades 319–321 stuffed capsicums 437 temperatures for food storage 14–15, scaloppine with blueberries 347 stuffed eggplant 442–443 621–622 trussed for cold buffet 503 stuffed eggs 243 temperatures for frying 91 Turkish rice 256 stuffed mushroom caps 143–144 tempering couverture chocolate turnip 472 stuffed zucchini 473 561–562 Russian salad 153 stuffing 125–126 tempura 114–115 swedes 467–468 wild rice stuffing 348 terrines turnovers 524–525 suet 512 farmhouse 502 sugars fish with basil 303 U Dietary Guidelines 59 vegetable 141–142, 506–507 for pastries 512–513 texture in menu planning 52 UHT (ultra high temperature) milk sugar cookery 560–561 Thai dressing, warm beef salad 157 623–624 sultanas thermometers, safe temperatures 15 unpolished rice 254 coffee sultana cake 540 thermostats in deep-friers 91 for pastries 519 thickened roast gravy 186 V scones 559 thickening agents 180–181, 183–184 steamed sultana pudding 601 Thousand Island sauce 161 vacherin 574 sun-dried tomatoes thousand leaves pastry 526 vacuum packing 620 bush tomatoes 612 thyme and parsley stuffing 126 Valois sauce 202 capretto with 401 timing 4–5 vanilla fillet of fish in filo pastry with 289 tiramisu 533–534 bavarois 580–581 supreme sauce 194 toasted almonds 519 ice-cream 591 supremes, see breast of chicken toasted coconut 519 rice 585 659

Cookery for the hospitality industry

sauce 569 vegetarian cuisine 61–62 wild rice 253 soufflé 588 velouté 182, 193–196, 218 mushrooms and celery with 258 variety soups 222–223 roast guinea fowl with 348 Dietary Guidelines 55 venison 411, 417–419 wild rosellas (fruit) 615 menu planning 52–53 vichyssoise 238 wilted greens, seafood with 312–313 veal 356–357, 391–398 Viennese biscuits 546–547 windmills 557 cutlets 393, 397 vinaigrette (French dressing) wine, see also beer; madeira; port wine; cuts of 364–367 162–163 sherry grilled rump steak with zucchini mustard 162 buffalo tenderloin with cabernet salad 393–394 raspberry 165 jus 411–412 peppered fillet 398 vindaloo 216 champagne sorbet 594 quenelles 304 vol-au-vent, chicken 338–339 red wine sauce for fish 192 roasted fillet with porcini cream sauté of chicken in red wine 329 sauce 396–397 W stewed fruits with white wine veal, ham and egg pie 503–504 597 veal marsala 392–393 Waldorf salad 154 white wine sauce for fish 196, velouté 193 wallaby, availability of 411 291–292 veal sweetbreads 408–409 walnuts in salads 153–154 witlof 472 and capretto tenderloins 399 warm salads 156–157 bitter sweet autumn salad 154 vegan diets 61–62 Warrigal greens 616–617 veal marsala with apple 392–393 vegetables 420–476, see also names washing up 16 wok cooking 99–100 of specific vegetables, eg, watercress, apple, pinenut and pancetta wontons 144, 233 asparagus salad 155 brunoise with capretto osso bucco wattle seed 576, 617–618 Y 399–400 weight control, Dietary Guidelines carvings 492–494 57–58 yabbies chicken frittata 251–252 wet cooking 100–104 cocktails 136 cuts of 423 wheat, burghul, with roasted in court-bouillon 317 Dietary Guidelines 56 vegetables 476 spicy, with mushrooms and leeks Greek style 135 whey 603 318 green 312–313, 421, 476 whipped cream 516 yeast cookery 551–559 grilled 475–476 white (béchamel) sauce 182, 197 batter (for fruit fritters) 576 hors d’oeuvre variès 140 broad beans in 432 pastries 514 lasagne 263–264 chicken in 339 yoghurt, lemon, with zucchini and Mediterranean vegetables cake white chaudfroid 490–491 garlic soup 229 474–475 white mould cheeses 606–608 Yorkshire pudding batter 115–116 preparation for freezing 622 white onion sauce 198 purchase and storage 420–422 white roux 181 Z roasted 476 white stock 107–108 seasonal supply chart 424–425 white wine, see wine zucchini 473–476 stewed artichokes, mushrooms and whiting fillet in white wine sauce fennel soup with lemon yoghurt potatoes 142 291–292 229 stir-fries 273–274, 390 wild lime 615 prawns with 307 terrines 141–142, 506–507 wild mushrooms 448 salad with grilled veal rump steak with veal sweetbreads 408–409 wild orange 615 393–394

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