000			02168nam a2200133Ia 4500
999			_c6233 _d6233
008			160930s9999 xx 000 0 und d
020			_a9780198073895
100			_aBali,Parvinder S.
245			_aInternational Cuisine & Food Production Management
260			_aNew Delhi _bOxford University Press _c2012
300			_axv,527p.;24cm
500			_aDescription: 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
942			_cBK _2ddc