International Cuisine & Food Production Management

Description:
International Cuisine and Food Production Management is a comprehensive textbook specially designed for the final year degree/diploma students of hotel management. The book explores key concepts and illustrates them through numerous figures, photographs, and tables.
Divided into four parts, the first part elaborates Western cuisine (cold section) and covers larder, charcuterie and pates, appetizers and garnishes, sandwiches, use of herbs and wines in cooking. The second part throws light on a variety of international cuisines such as Italian, Mediterranean, Mexican, French, British, Scandinavian, German, Chinese, Japanese, and Thai, and also discusses Western plated food and health food. The third part discusses advance confectionary and includes cakes and pastries, chocolates, desserts, sauces and coulis, cookies and biscuits. The final part discusses production management and research & new product development.

The book would be very useful to hotel management students in understanding international food production and bakery. It will also serve as a handy tool for chefs with its coverage of topics and the various recipe.

CONTENTS:

PART 1: COLD KITCHEN

1. Larder or Cold Kitchen

2. Charcuterie

3. Appetizers and Garnishes

4. Sandwiches

5. Uses of Herbs and Wines in Cooking

PART II: INTERNATIONAL CUISINES

6. Western Cuisines

7. European Cuisines

8. Western Plated Food

9. Concept of Health Food

10. Oriental Cuisines

PART III: ADVANCED PASTRY AND CONFECTIONERY

11. Cakes and Pastries

12. Chocolate

13. Desserts

14. Ice Creams and Frozen Desserts

15. Sauces and Coulis

16. Cookies and Biscuits

PART IV: FOOD PRODUCTION MANAGEMENT

17. Production Management

18. Research and Product Development