Cookery for the Hospitality Industry

Abstract

A must-have book for thirty years, and now in its sixth edition, Cookery for the Hospitality Industry remains Australia's most trusted and reliable reference 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. This book 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 qualifications and reflecting Australian conditions, ingredients and our unique cuisine.

Advantages of sous-vide cooked red cabbage: Structural, nutritional and sensory aspects

“…To assure the microbial safety during its use despite the risk related to the use of low 36 temperatures, practical manuals for its use were published (Light & Walker, 1990; Ghazala, 1998;Gould, 1999; 37 Baldwin & Nutridox, 2010). The sous-vide method has now become a popular and safe treatment used in the 38 catering industry (Dodgshun, Peters, & O'Dea, 2011). 39…”

Manisa İlindeki Otel İşletmelerinde Otel Şeflerinin Menü Planlamasına Bakış Açılarının Değerlendirilmesi (Evaluation of the Perspectives of Hotel Executives within the Province of Manisa towards Menu Planning)

“…Alakart menülerde konuklar, beslenme değerleri ve lezzet yönünden kendi istekleri doğrultusunda yemek listelerini oluşturabilir ve sadece sipariş ettikleri kalemlerin fiyatını öderler, tabldot menüdeki gibi tüketmedikleri yiyecek-içecekler için ödeme yapmış olmazlar (Dodgshun, Peters ve O'dea;2012).…”

Comparison of vacuum treatments and traditional cooking in vegetables using instrumental and sensory analysis

“…Sous-vide has an extra profitability because the system allows labour costs to be rationalised and preparations can be made in advance without losing the sensorial quality. This advantage makes better planning possible (Dodgshun et al, 2011).…”

“…To assure the microbial safety during its use despite the risk related to the use of low temperatures, practical manuals for its use were published (Light & Walker, 1990;Baldwin & Nutridox, 2010). The sous-vide method has now become a popular and safe treatment used in the catering industry (Dodgshun, Peters, & O'Dea, 2011). The nutritional benefits of sous-vide have been studied (Petersen, 1993;Trejo-Araya et al, 2009;Chiavaro, Mazzeo, Visconti, Manzi, Fogliano, & Pellegrini, 2012).…”

“…Therefore, they can replace sensory tests for assessing products in the first steps of development new products (Walter, Truong, & Espinel, 2002;Meullenet, Lyon, Carpenter, & Lyon, 1998). Sensory quality is one of the prime concerns in the catering industry which applies the sous-vide to minimize the workload during services and to produce dishes using second-class cuts of meat and poultry with extraordinary tenderness and texture (Dodgshun, Peters, & O'Dea, 2011). Therefore, it is important to understand how cooking techniques, cooking time and temperature affect the sensory quality.…”