Machine generated contents note: PART 1 -- 01.Introduction -- Timing and teamwork -- Seasoning and consistency -- Measuring ingredients -- Portion sizes and presentation -- Preparation time -- Understanding recipes -- Gastronomy -- Food combinations -- Presentation of dishes and their service -- The selection and care of knives -- Australian cutting board colour system -- 02.Kitchen organisation -- The food service -- Kitchen work -- Cleaning food storage, preparation and kitchen areas -- Waste disposal -- 03.Catering hygiene and HACCP principles -- Food handlers and food hygiene -- Microbial food contamination -- Physical and chemical food contamination -- The Australian Food Standards Code: An overview -- Food safety supervisor -- Temperature control of potentially hazardous food -- Hygienic handling and storage of food -- Cleaning and sanitising equipment and utensils -- Calibration of thermometers -- Single-use items -- Personal hygiene --

Contents note continued: Food Standards Code: Labelling and information requirements -- HACCP in a food-service environment -- Reading list -- 04.Occupational health and safety -- Principles of health and safety -- Occupational health and safety legislation -- Responsibilities to ensure health and safety -- Occupational health and safety policies and procedures -- Safety in the hospitality industry -- Australia and New Zealand Food Standards Code -- 05.Menu planning -- Introduction -- The history of the menu -- Factors to consider when compiling a menu -- Menu types and features -- Writing the menu -- 06.Nutrition -- Introduction -- The effects of cooking and food storage on nutrition -- The Dietary Guidelines for Australian Adults -- Special dietary requirements -- Reading list -- 07.Cost control in the commercial kitchen -- Introduction -- Elements of cosl -- Controllable costs -- Production planning -- Cost control review --- how does it work out? --

Contents note continued: 08.Food service operations -- Introduction -- Preparing for food service -- Presenting and plating food -- End of food service -- PART 2 -- 09.Food preparation and mise en place -- Introduction -- Vegetable cuts -- Stock -- Coating mixtures -- Larding and barding -- Marinades -- Roux -- Stuffings -- Butters -- 10.Methods of cookery -- Introduction -- Boiling -- Poaching -- Steaming -- Braising -- Stewing -- Poele --- pot roasting -- Baking -- Roasting -- Grilling -- Shallow frying, stir frying, saute and deep frying -- Microwaving -- 11.Appetisers and finger food -- Appetisers -- Fruit cocktails -- Beef -- Vegetables -- Samosas -- Sushi -- Sashimi (sliced raw seafood) -- Hors d'oeuvre varies -- Hot hors d'oeuvre -- 12.Salads and sandwiches -- Salads -- Mayonnaise and dressings -- Canapes -- Sandwiches -- 13.Soups -- Introduction -- Consomme -- Bouillon -- Broth -- Puree -- Cream -- Veloute -- Bisque -- Chowder -- Regional -- Brown -- Cold soups --

Contents note continued: Convenience soups -- Garnishes -- 14.The sauces -- Introduction -- Preparation of sauces for glazing -- Meat and seafood sauces -- Egg sauces and butter sauces -- Other savoury sauces -- Curries -- 15.Eggs -- Introduction -- Purchasing specifications -- Quality points of eggs -- Storage of eggs -- Culinary functions of eggs -- Egg cookery -- 16.Rice, pasta, gnocchi and noodles -- Rice -- Pasta -- Gnocchi -- Noodles -- Other farinaceous products -- 17.Seafood -- Introduction -- Seafood allergies -- Seasonality of Australian seafood -- Humane killing of fish and shellfish -- Yield and wastage -- Fish -- Squid and calamari -- Shellfish -- 18.Poultry -- Introduction -- Selection of poultry -- Purchasing poultry -- Handling and storage of poultry -- Preparation of poultry -- Cooking poultry -- Presentation of poultry -- Chicken -- Turkey -- Guinea fowl -- Pheasant -- Quad -- Squab -- 19.Meat -- Introduction -- Meat quality --

Contents note continued: Storage requirements of fresh meat -- Special categories of butcher's meat -- Degrees of `doneness' -- Beef -- Lamb, hogget and mutton -- Pork -- Veal -- Capretto -- Fancy meats -- 20.Game -- Introduction -- Buffalo -- Camel -- Crocodile -- Emu -- Frogs' legs -- Guinea fowl -- Hare -- Kangaroo -- Muttonbird (Yolla) -- Ostrich -- Partridge -- Pheasant -- Pigeon (squab) -- Possum -- Quail -- Rabbit -- Snails -- Venison -- Wallaby -- Wild boar -- Wild duck -- 21.Vegetables and fruit -- Introduction -- Seasonal supply of vegetables and fruits -- Loss in preparation of vegetables and fruits -- Vegetables -- Fruit -- 22.Buffet -- Introduction -- Planning a buffet -- Food safety in buffet presentation -- Styles of buffets -- Buffet centrepieces -- Garnishes and decoration for platters -- 23.Pastries, cakes and yeast goods -- Introduction -- The basic ingredients -- The baking process -- Basic preparations -- Paste and pastry -- Cakes -- Biscuits --

Contents note continued: Yeast goods and scones -- Sugar cookery -- Chocolate -- 24.Hot and cold desserts -- Introduction -- Sweet sauces and creams -- Fresh fruit sauces -- Fritters and pancakes -- Baked custards and creams -- Gelatine desserts -- Sweet rice dishes -- Cold sweet souffles -- Hot sweet souffles -- Savoury souffles -- Churned frozen desserts -- Fruit desserts -- Other desserts -- 25.Cheese -- Introduction -- Cheese terminology -- Cheese categories -- Cheese and wine guide -- Storing cheese -- Cutting cheese -- Serving and presenting cheese -- Cooking with cheese -- 26.Food preservation -- Introduction -- The methods of food preservation -- Chemical aids to preservation -- Preserves -- 27.Australian bush foods -- Introduction -- Fruits -- Leaves and stems -- Seeds -- Oils -- Bark -- Reading list.