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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
