Kitchen Operations, 2nd edition

Published by Pearson (September 30, 2010) © 2011

  • Graham Dark
  • Deirdre McLean
  • Sarah Weatherhead
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Kitchen Operations, 2nd edition covers the essential skills, knowledge and key competencies required by students studying Kitchen Operations.

This text is a comprehensive resource addressing the basic methods of cookery and food presentation as well as workplace health, security, hygiene and safety. Plus there is a chapter to address the growing area of food preparation according to dietary and cultural needs.

Samples

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  • List of recipes
  • Author profiles
  • Introduction
  • Acknowledgments
  • Credits
  • Suggested further reading
  • Chapter 1 Follow workplace health, safety and security procedures
  • Chapter 2 Follow workplace hygiene procedures
  • Chapter 3 Clean and maintain kitchen premises
  • Chapter 4 Receive and store kitchen supplies
  • Chapter 5 Develop and update hospitality industry knowledge
  • Chapter 6 Work with colleagues and customers
  • Chapter 7 Work in a socially diverse environment
  • Chapter 8 Matching food preparation to customer needs
  • Chapter 9 Organise and prepare food
  • Chapter 10 Present food
  • Chapter 11 Use basic methods of cookery
  • Chapter 12 Prepare stocks, sauces and soups
  • Chapter 13 Prepare appetisers and salads
  • Chapter 14 Prepare sandwiches
  • Chapter 15 Prepare vegetables, fruit, eggs and farinaceous dishes
  • Chapter 16 Prepare, cook and serve food for food service
  • Glossary
  • Recipes

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