Principles of Food Production Operations
Language: English
Published by I.K. International, 2017
- First Edition
- Softcover
- New
Seller: Vedams eBooks (P) Ltd, New Delhi, IndiaVedams eBooks (P) Ltd
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Contents: I. Introduction to Food Production Operations: 1. Introduction to Cookery. 2. Kitchen - An overview. 3. Demystifying the World of Catering. 4. Kitchen Equipment. 5. Cooking Methods. 6. Latest Trends in Cookery. II. Basic Preparations: 7. Stocks. 8. Soups. 9. Sauces. 10. Salads. 11. Sandwiches. 12. Garnishes and Accompaniments. III. Commodities Used: 13. Egg Cookery. 14. Meat and Poultry. 15. Fish and Shellfish. 16. Vegetables. 17. Dairy Products. 18. Flavoring: Herbs and Spices. 19. Grains. IV. Basics of Bakery and Confectionery: 20. Understanding Bakery. 21. Bread Basics. 25. Basics of Pastry and Cream. Appendices. Principles of Food Production Operations comprehensively describes the fundamental principles of the world of the culinary arts - both theory and practice. Divided into four parts, Introduction to Food Production Operations, Basic Preparations, Commodities Used, Basics of Bakery and Confectionery, the book has been conceptualized and designed to become an indispensable textbook for Hotel Management students for various degree and diploma courses in food production. The book covers the latest curricular requirements of the hotel management syllabus designed by the NCHMCT and other educational organizations/universities. Besides being a treasure trove for students, this book will be a useful reference for professional and budding chefs, hoteliers and restaurateurs, and any food enthusiast. (jacket).…
Seller Inventory # 120043
- Title
- Principles of Food Production Operations
- Author
- Yogesh Singh
- Publisher
- I.K. International
- Publication year
- 2017
- Condition
- New
- Binding
- Soft cover
- Language
- English
- ISBN 10
- 9385909258
- ISBN 13
- 9789385909252
- Edition
- 1st Edition
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Vedams eBooks (P) Ltd
New Delhi, India
AbeBooks seller since January 30, 2009
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