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Principles of Food Production Operations

Principles of Food Production Operations
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Principles of Food Production Operations
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Principles of Food Production Operations describes the fundamental principles of the world of the culinary arts – both theory and practice. Divided into four parts: Food Production Operations, Basic Preparations, Commodities Used, Bakery and Confectionery; the book has been conceptualized and designed to be an indispensable textbook for Hotel Management students for various degree and diploma courses in food production. The book covers the latest curricular requirements of the Hotel Management syllabi. Besides being a treasure trove for students, this book will be a useful reference for professional and budding chefs, hoteliers and restaurateurs, and any food enthusiast._x000D_Yogesh Singh has a rich experience of about 15 years in the field of academics and the hotel industry. An alumn..

Book Details

Pustak Details
Sold ByWiley India
AuthorYogesh Singh
ISBN-139789389447859
Edition1st Edition
FormatPaperback
LanguageEnglish
Pages376 Pages
Publication Year2019

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Book Description

Principles of Food Production Operations describes the fundamental principles of the world of the culinary arts – both theory and practice. Divided into four parts: Food Production Operations, Basic Preparations, Commodities Used, Bakery and Confectionery; the book has been conceptualized and designed to be an indispensable textbook for Hotel Management students for various degree and diploma courses in food production. The book covers the latest curricular requirements of the Hotel Management syllabi. Besides being a treasure trove for students, this book will be a useful reference for professional and budding chefs, hoteliers and restaurateurs, and any food enthusiast._x000D_Yogesh Singh has a rich experience of about 15 years in the field of academics and the hotel industry. An alumnus of IHM Lucknow, , he is senior faculty at Institute of Hotel Management (IHM), Kurukshetra (affiliated to NCHMCT, Noida) in the field of Culinary Arts. He is a winner of the prestigious award “Gourmand World Cookbook Award” for his first book A Culinary Tour of India. Besides being an active researcher, he has also designed and delivered various customized training programmes for organizations like RTDC and state tourism corporations. He has also developed course content for Food Production for the distance education stream of a prominent university._x000D_Part A: Introduction to Food Production Operations_x000D_ 1.Introduction to Cookery_x000D_ 2.Kitchen – An overview_x000D_ 3.Demystifying the World of Catering_x000D_ 4.Kitchen Equipment_x000D_ 5.Cooking Methods_x000D_ 6.Latest Trends in Cookery_x000D_ _x000D_ Part B: Basic Preparations_x000D_ 7.Stocks_x000D_ 8.Soups_x000D_ 9.Sauces_x000D_ 10.Salads_x000D_ 11.Sandwiches_x000D_ 12.Garnishes and Accompaniments_x000D_ _x000D_ Part C: Commodities Used_x000D_ 13.Egg Cookery_x000D_ 14.Meat and Poultry_x000D_ 15.Fish and Shellfish_x000D_ 16.Vegetables_x000D_ 17.Dairy Products_x000D_ 18.Flavoring: Herbs and Spices_x000D_ 19.Grains_x000D_ _x000D_ Part D: Basics of Bakery and Confectionery_x000D_ 20.Understanding Bakery_x000D_ 21.Bread Basics_x000D_ 22. Basics of Pastry and Cream _x000D_ _x000D_ Appendix I: English Terms and Their French Equivalents_x000D_ Appendix II: Culinary Terminology

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