TY  - BOOK
AU  - Christensen-Yule,Lesley
AU  - Neill,Lindsay
TI  - The New Zealand chef
SN  - 0947496459
U1  - 641.5 23
PY  - 2017///
CY  - Auckland, New Zealand
PB  - Edify Ltd
KW  - Cooking
KW  - Food service
KW  - New Zealand
KW  - Cookbooks
KW  - lcgft
N1  - Includes bibliographical references and index; 1. Workplace - Te wahi mahi -- 2. Methods of cookery - Tikanga whakamaoa -- 3. Basic preparations -- Whakareri -- 4. Larder (Garde-manger) - Kai mātao -- 5. Salads - Manga mata -- 6. Hot finger food, savouries - Kai maihao, mākarakara -- 7. Stocks, essences and glazes - Hā mōhinuhinu -- 8. Sauces - Kīnaki -- 9. Soups - Hupa -- 10. Eggs - Hēki -- 11. Pasta and dumplings - Parāoa rimurapa, parāoa kinikini -- 12. Rice, grains, and pulses - Raihi, pata -- 13. Fish and shellfish - Ika, kai moana -- 14. Poultry and game birds - Ngā manu heihei -- 15. Introduction to meat - Mīti whakamōhiotanga -- 16. Lamb, hogget and mutton - Mīti reme, mīti hipi -- 17. Beef and veal - Mīti kau, punua kau -- 18. Pork, bacon and ham - Poaka, pēkana -- 19. Game meat - Mīti puihi -- 20. Offal - Mīti puka -- 21. Vegetables - Hua whenua -- 22. Potatoes - Riwai -- 23. Pastries, baking and desserts - Pēkena, purini -- 24. Bread and other yesst goods - Parāoa, īhi -- 25. Preserves - Whakapounamutia -- 26. Commodities - Taonga hoko -- Appendix A: New Zealand metrc measurement -- Appendix B: Hospitality industry organisations and associations -- Appendix C: Vegetable and fruit availability
N2  - "This 4th edition of The New Zealand Chef continues its focus on providing trainee chefs and their teachers with recipes and cookery methods based on the use of readily available produce. It provides in-depth information on classical techniques and contemporary styles for all levels of chef training, meeting the requirements of both the New Zealand Qualifications Authority (NZQA) framework and those of City & Guilds."--Back cover
ER  -