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Methods Of Cookery-notes (1 Viewer)

jackyboy

New Member
Joined
Mar 9, 2005
Messages
5
Gender
Male
HSC
2005
aw.. this is pretty unreliable.. i never recieved the email of the hosp notes... pls could u just attach it?.. make life easier....
 

kirsty03

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Aug 10, 2005
Messages
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Gender
Female
HSC
2005
hey could you please send me any notes you have on hospo.... i really need all the help i can get lol, thanks heap!!!

my email is freakygul88@msn.com
 
Last edited:

edwardso

New Member
Joined
Aug 24, 2005
Messages
2
Hey, score! Most ppl at my school aren't doing the hospo exam, or if they are they're not that fussed about it. great to see some other ppl who are studying for it - and have even made revision notes! if they're still going 'round can i grab a copy of the notes going 'round.
my email is: kateramson@netspeed.com.au
ok, not MY email as such, im a little slack and would never check it, but my mums is just fine and dandy.
thanks.
 

ashyoddy

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Joined
Sep 22, 2005
Messages
25
Location
Sydney
Gender
Female
HSC
2005
hey wow....did you guys actually get the notes???? coz if u did could er someone please send me them. so considerate of you, thanks. mine is: ashy27@hotmail.com
 

sippi

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Aug 5, 2005
Messages
3
Location
CAMPBELLTOWN
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Female
HSC
2005
does anyone have notes on food and beverage service? i hate commercial cookery ?????????
anythings appreciated - had 2 do it at tafe as skool was only running 1 class and i have minimal notes
ta!
 

ackmon

New Member
Joined
Sep 1, 2005
Messages
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Gender
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HSC
2006
seeing that ure spreading the notes u feel like sendin em dis way? esp methods of cookin i got an assessment on wed on it. ackbul@hotmail.com
 

madi89

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Joined
Apr 4, 2006
Messages
2
Gender
Female
HSC
2006
if possible could someone please send me notes for the trials and hsc of all topics of hospitality im desperate ..please send to sick_chick301@hotmail.com it would be heaps appreciated thanks
 

sknight

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Joined
Sep 1, 2006
Messages
1
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HSC
2006
Hi I am doing Hospitality now in year 11 and i have a exam coming up and i was just wondering if you can give me some noteson the mise en sine, workflow,industry terminology, knife handling, how to sharp and the knives, the different menus and the different knives for cutting what and to turn potatoes with a turning knive, how to toast slices of crusty bread, how to dice, tomoato and onion, how to grill cheese cka enad garnish with segments of oranges, what julieanne etc.. and measurements for the different cutting techinques for the vegtables and how to boil vegetables. If probably thank you never much it will be a real help if you can do that in the next couple of days.
From Sarah
 

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