Food Production Operations
OUP India (Verlag)
978-0-19-806181-6 (ISBN)
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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 equipments, 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.
Parvinder S Bali is Programme Manager - Culinary Services at Oberoi Centre of Learning and Development (OCLD), New Delhi. He is a Certified Hospitality Educator (CHE) from American Hotel and Lodging Association (AHLA), a certified Professional Chef from the Culinary Institute of America and also a certified Chef De Cuisine from the American Culinary Federation.
1. Introduction to cookery ; 2. Hierarchy area and department of kitchen ; 3. Kitchen layout ; 4. Equipment and fuel used in kitchen ; 5. Basic menu planning ; 6. Basic principles of vegetable cookery ; 7. Classification of fruits and their uses in cookery ; 8. Stocks ; 9. Soups ; 10. Sauces ; 11. Salads and Dressings ; 12. Meats ; 13. Fish and shellfish ; 14. Eggs ; 15. Rice cereals and pulses ; 16. Seeds, nuts and spices ; 17. Principles and methods of cooking ; 18. Understanding commodities ; 19. Breads ; 20. Sponges ; 21. Pastes and creams ; 22. Laminated pastries ; 23. History and evolution of Indian cuisine ; 24. Condiments and spices ; 25. Masalas and pastes ; 26. Understanding commodities ; 27. Basic Indian gravies
| Erscheint lt. Verlag | 30.12.2009 |
|---|---|
| Zusatzinfo | 16 pp colour plates, numerous halftones |
| Verlagsort | New Delhi |
| Sprache | englisch |
| Gewicht | 972 g |
| Themenwelt | Weitere Fachgebiete ► Handwerk |
| ISBN-10 | 0-19-806181-1 / 0198061811 |
| ISBN-13 | 978-0-19-806181-6 / 9780198061816 |
| Zustand | Neuware |
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