| General note |
Description<br/>Food Production Operations is a comprehensive textbook, designed especially for undergraduate students of hotel management. The book covers the basics of all the kitchens Western, Indian, and pastry, along with new tools and technologies that are being used today. The concepts are illustrated with the help of photographs, videos, charts, layouts, tables, etc.<br/><br/>Beginning with an introduction to cookery, the book goes on to discuss basic menu planning, principles and methods of cooking, and imparts to the readers an understanding of meats, vegetables, fruits, pastries, and so on. It explores the history and evolution of Indian cuisine and delves into the basics of Indian gravies. The book also includes sections on food safety, ergonomics, internal and external customers, and modern cooking equipment, new concepts in wine and pairing, game and poultry.<br/><br/>The book would be very useful to hotel management students and aspiring chefs in understanding the basics of kitchen operations and also their practical applications, which are illustrated with photographs and videos.<br/><br/>CONTENS:<br/>PART 1: INTRODUCTION TO PROFESSIONAL KITCHENS<br/>1. Introduction to Cookery<br/>2. Hierarchy of Kitchen Department<br/>3. Layout of kitchen Department<br/>4. Equipment and Fuels Used in the Kitchen<br/>5. Basic Menu Planning<br/>PART II: BASIC FOOD PRODUCTION OPERATIONS<br/>6. Basic Principles of Vegetable Cookery<br/>7. Classification of Fruits and Their Uses in Cooking<br/>8.Stoks<br/>9.Soups<br/>10.Sauces<br/>11.Salads<br/>12. Introduction to Meats<br/>13.. Introduction to Fish and Shellfish<br/>14. Introduction to Meats<br/>15. Seeds, Nuts, and Spices<br/>16.Introduction to Rice, Cereals, and Various Types of Lettuce Used in Salads<br/>17. Methods of Cooking<br/>PART III: BASICS OF BAKERY AND CONFECTIONERY<br/>18. Basic Commodities Used in Bakery and Pastry<br/>19.Bread Fabrication<br/>20.Basic Sponges and Cakes<br/>21.Pastes, Crema, Fillings, and Sauces<br/>22.Laminated Pastries<br/>PART IV: BASICS OF INDIAN COOKING<br/>23. Introduction to Indian Cooking<br/>24. Condiments, Herbs, and Spices used in Indian Cuisine<br/>25. Masalas and Pastes<br/>26. Understanding Commodities and Their Usage in Indian Kitchen<br/>27. Basic Indian Gravies<br/><br/><br/> |
