The New Zealand Chef, 5e

Table of Contents

In The New Zealand Chef, 5e

Preface
Acknowledgements 

CHAPTER 1 The workplace – Te wahi mahi 
CHAPTER 2 Methods of cookery – Tikanga whakamaoa 
CHAPTER 3 Larder (Garde-manger) – Kai mātao
CHAPTER 4 Salads – Manga mata
CHAPTER 5 Hot finger food, savouries – Kai maihao, mākarakara 
CHAPTER 6 Stocks, essences and glazes – Hā mōhinuhinu 
CHAPTER 7 Sauces – Kīnaki 
CHAPTER 8 Soups – Hupa 
CHAPTER 9 Eggs – Hēki 
CHAPTER 10 Pasta and dumplings – Parāoa rimurapa, parāoa kinikini 
CHAPTER 11 Rice, grains and pulses – Raihi, pata 
CHAPTER 12 Fish and shellfish – Ika, kai moana 
CHAPTER 13 Poultry and game birds – Ngā manu heihei 
CHAPTER 14 Introduction to meat – Mīti whakamōhiotanga 
CHAPTER 15 Lamb, hogget and mutton – Mīti reme, mīti hipi 
CHAPTER 16 Beef and veal – Mīti kau, punua kau 
CHAPTER 17 Pork, bacon and ham – Poaka, pēkana 
CHAPTER 18 Game meat – Mīti puihi 
CHAPTER 19 Offal – Mīti puka 
CHAPTER 20 Vegetables – Hua whenua 
CHAPTER 21 Potatoes – Rīwai 
CHAPTER 22 Pastries, baking and desserts – Pēkena, purini 
CHAPTER 23 Bread and other yeast goods – Parāoa, ihi 
CHAPTER 24 Preserves – Whakapounamutia 
CHAPTER 25 Commodities – Taonga hoko 
CHAPTER 26 Food costing and measurements – Te utu kai tātai me te whakaine 
CHAPTER 27 Stock Control – Te whakahaere i ngā kai 
CHAPTER 28 Nutrition – Ngā momo kai tōtika 
CHAPTER 29 Menu Planning – Mahere taotaka 

APPENDIX A New Zealand metric measurement 
APPENDIX B Hospitality industry organisations and associations 

Glossary
Bibliography
Further Information
List of NZQA unit standards by number and level
List of City and Guilds units                                                  
Index