Modern Food Dictionary

by Stephen Ashley, Sean Anderson, Felicity Fraser

The Australian Modern Food Dictionary has been compiled with the assistance and advice from hospitality lecturers, chefs, teachers of VET programs and industry consultants. The entries have been selected in order to reflect the requirements of the courses offered within the National Competency Standards Framework and ink directly with the terminology studied within the courses that are offered. It has endeavoured to cover the immense and ever increasing variety of foodstuffs available to the discerning Australian public as well as covering the relevant International and Asian cookery terms. This publication will be a useful tool for all apprentices, chefs, commercial cooks, food and beverage attendants, hospitality students and the interested home cook. The categories covered fruit and vegetables; farinaceous and cereal products; cheese varieties and other dairy products; herbs and spices; pulses and legumes; fish and shellfish; indigenous Australian ingredients or bush food; meat and meat cuts; poultry and game; beverages, wine styles, grape varieties, beer, brewing terms and non-alcoholic beverages; kitchen equipment; methods and principles of cookery; menu and restaurant terms; kitchen and restaurant personnel; explanations of contemporary preparations; popular Asian ingredients; different styles of cuisine; French and Italian terms; and basic nutritional terminology. To aid students, French and Italian terms are signified by (F) and (I) respectively after the term. There are also two useful conversion appendices for temperatures and measures at the back of the dictionary plus information on smoke and oil flash points.

210 pages, Paperback

First published December 12, 1998

Reviews

[Scott Roberts · Rating 5 out of 5]

The Cooking dictionary is an excellent way to learn cooking.