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The New Zealand Chef, 4e

The New Zealand Chef, 4e
The New Zealand Chef, 4e
The New Zealand Chef, 4e

Now available

NZ$153.49
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The New Zealand Chef Interactive Study Guide
The New Zealand Chef Interactive Study Guide
The New Zealand Chef Interactive Study Guide

Now available

NZ$22.59
View Details
The New Zealand Chef, 4e Value Pack
The New Zealand Chef, 4e Value Pack
The New Zealand Chef, 4e Value Pack

Text + Interactive Study Guide Access Card Package - Now available

NZ$163.99
View Details

Table of Contents

 

In The New Zealand Chef, 4e

List of feature recipes

Preface

Measurements used in this book

 Acknowledgements    

CHAPTER   1   The workplace – Te wahi mahi

CHAPTER   2   Methods of cookery – Tikanga whakamaoa

CHAPTER   3   Basic preparations – Whakareri

CHAPTER   4   Larder (Garde-manger) – Kai mātao

CHAPTER   5  Salads – Manga mata

CHAPTER   6   Hot finger food, savouries – Kai maihao, mākarakara

CHAPTER   7   Stocks, essences and glazes – Hā mōhinuhinu

CHAPTER   8   Sauces – Kīnaki

CHAPTER   9   Soups – Hupa

CHAPTER 10  Eggs – Hēki

CHAPTER 11  Pasta and dumplings – Parāoa rimurapa, parāoa kinikini

CHAPTER 12  Rice, grains and pulses – Raihi, pata

CHAPTER 13  Fish and shellfish – Ika, kai moana

CHAPTER 14  Poultry and game birds – Ngā manu heihei

CHAPTER 15  Introduction to meat – Mīti whakamōhiotanga

CHAPTER 16  Lamb, hogget and mutton – Mīti reme, mīti hipi

CHAPTER 17  Beef and veal – Mīti kau, punua kau

CHAPTER 18  Pork, bacon and ham – Poaka, pēkana

CHAPTER 19  Game meat – Mīti puihi

CHAPTER 20  Offal – Mīti puka

CHAPTER 21  Vegetables – Hua whenua

CHAPTER 22  Potatoes – Rīwai

CHAPTER 23  Pastries, baking and desserts – Pēkena, purini

CHAPTER  24  Bread and other yeast goods – Parāoa, īhi 

CHAPTER 25  Preserves – Whakapounamutia

CHAPTER 26  Commodities – Taonga hoko

CHAPTER 30  Menu planning

 

APPENDIX A New Zealand metric measurement

APPENDIX B Hospitality industry support organisations and qualification bodies

APPENDIX C Vegetable and fruit availability

Glossary

Bibliography

NZQA Unit Standards by level and number                        

City and Guilds certificate and diploma units                                                  

Index        

 

In The New Zealand Chef Interactive Study Guide:

CHAPTER 27  Food costing

CHAPTER 28  Stock control

CHAPTER 29  Nutrition

CHAPTER 30  Menu planning

Plus study material for Chapters 1–26

The New Zealand Chef, 4e
The New Zealand Chef, 4e
The New Zealand Chef, 4e

Now available

NZ$153.49
View Details
The New Zealand Chef Interactive Study Guide
The New Zealand Chef Interactive Study Guide
The New Zealand Chef Interactive Study Guide

Now available

NZ$22.59
View Details
The New Zealand Chef, 4e Value Pack
The New Zealand Chef, 4e Value Pack
The New Zealand Chef, 4e Value Pack

Text + Interactive Study Guide Access Card Package - Now available

NZ$163.99
View Details
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