Food Product Operations
Material type:
- 9780198061816
Item type | Current library | Collection | Call number | Status | Notes | Date due | Barcode | |
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CENTRAL LIBRARY | ITHM | 338.19 BAL (Browse shelf(Opens below)) | Not For Loan | Reference Books | 26007 | ||
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CENTRAL LIBRARY | ITHM | 338.19 BAL (Browse shelf(Opens below)) | Checked out to SAURABH (20150414) | 13/08/2018 | 26008 |
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338.19 ARO Theory of Cookery | 338.19 ARO Theory of Cookery | 338.19 ARO Theory of Cookery | 338.19 BAL Food Product Operations | 338.19 BAL Food Product Operations | 338.19 BAL International Cuisine & Food Production Management | 338.19 BAL International Cuisine & Food Production Management |
Description
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.
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.
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.
CONTENS:
PART 1: INTRODUCTION TO PROFESSIONAL KITCHENS
1. Introduction to Cookery
2. Hierarchy of Kitchen Department
3. Layout of kitchen Department
4. Equipment and Fuels Used in the Kitchen
5. Basic Menu Planning
PART II: BASIC FOOD PRODUCTION OPERATIONS
6. Basic Principles of Vegetable Cookery
7. Classification of Fruits and Their Uses in Cooking
8.Stoks
9.Soups
10.Sauces
11.Salads
12. Introduction to Meats
13.. Introduction to Fish and Shellfish
14. Introduction to Meats
15. Seeds, Nuts, and Spices
16.Introduction to Rice, Cereals, and Various Types of Lettuce Used in Salads
17. Methods of Cooking
PART III: BASICS OF BAKERY AND CONFECTIONERY
18. Basic Commodities Used in Bakery and Pastry
19.Bread Fabrication
20.Basic Sponges and Cakes
21.Pastes, Crema, Fillings, and Sauces
22.Laminated Pastries
PART IV: BASICS OF INDIAN COOKING
23. Introduction to Indian Cooking
24. Condiments, Herbs, and Spices used in Indian Cuisine
25. Masalas and Pastes
26. Understanding Commodities and Their Usage in Indian Kitchen
27. Basic Indian Gravies
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