000			02908nam a22002657a 4500
005			20230225092407.0
008			230224b ||||| |||| 00| 0 eng d
020			_a9789385909252
040			_cAL
041			_aeng
082			_223 _a641.57 _bSINP
100			_aYogesh Singh _973292
245			_aPrinciples of food production operations
260			_aNew Delhi _bI k International Publishing House Pvt Ltd _c2017
300			_axi,352p. _bPB _c24x17cm
365			_2Food Processing Technology _a7952 _b476.00 _c₹ _d595.00 _e20% _f20-02-2023
520			_aPrinciples of Food Production Operations comprehensively describes the fundamental principles of the world of the culinary arts - both theory and practice. Divided into four parts, Introduction to Food Production Operations, Basic Preparations, Commodities Used, Basics of Bakery and Confectionery, the book has been conceptualized and designed to become 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 syllabus designed by the NCHMCT and other educational organizations/universities. 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. Salient Features: Gives a detailed perspective of all major aspects of food production like cooking methods, stocks, soups, sauces, salads, sandwiches, bakery, and so on. Discusses the characteristics, nutritional aspects, usage pattern, buying tips, storage, and so on, of commodities like egg, meat, poultry, fish, vegetables, spices, grains, and dairy products. Appropriately addresses the latest trends like molecular gastronomy, ';gastrophysics', HACCP, organic foods, etc. Amply illustrated with labelled diagrams and pictures, making the concepts easier to understand
521			_aTable of Contents Part A: Introduction to Food Production Operations 1. Introduction to Cookery 2. Kitchen - An overview 3. Demystifying the World of Catering 4. Kitchen Equipment 5. Cooking Methods 6. Latest Trends in Cookery Part B: Basic Preparations 7. Stocks 8. Soups 9. Sauces 10. Salads 11. Sandwiches 12. Garnishes and Accompaniments Part C: Commodities Used 13. Egg Cookery 14. Meat and Poultry 15. Fish and Shellfish 16. Vegetables 17. Dairy Products 18. Flavoring: Herbs and Spices 19. Grains Part D: Basics of Bakery and Confectionery 20. Understanding Bakery 21. Bread Basics 25. Basics of Pastry and Cream Appendix I: English Terms and Their French Equivalents Appendix II: Culinary Terminology
650			_aLatest Trends in Cookery _973134
650			_aSauces _973135
650			_aSoups _973136
650			_aBakery and Confectionery _973137
700			_aSINGH (Yogesh) _973138
942			_2ddc _cBK
999			_c226806 _d226806