Food Product Operations
- New Delhi Oxford University Press 2012
- xiv,588p.;24cm
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