counter create hit Food Production Operations - Download Free eBook
Ads Banner
Hot Best Seller

Food Production Operations

Availability: Ready to download

Food Production Operations covers the basics of all kitchens?Western, Indian, and pastry?along with the latest tools and technologies.The concepts are illustrated with the help of photographs, charts, layouts, tables, and videos. Beginning with an introduction to cookery, the book goes on to discuss basic menu planning as well as principles and methods of cooking. It Food Production Operations covers the basics of all kitchens?Western, Indian, and pastry?along with the latest tools and technologies.The concepts are illustrated with the help of photographs, charts, layouts, tables, and videos. Beginning with an introduction to cookery, the book goes on to discuss basic menu planning as well as principles and methods of cooking. It imparts to the readers an understanding of meats, vegetables, fruits, pastries, and so on. The book explores the history and evolution of Indian cuisine and delves into the basics of Indian gravies. It also includes sections on food safety, ergonomics, internal and external customers, modern cooking equipment, new concepts in wine and food pairing, and game and poultry. With its up-to-date coverage and practice-oriented approach, the book would also be useful to aspiring chefs, besides hotel management students. In the DVD Videos showcasing various food production procedures and techniques to operate complex kitchen equipment Recipes which include methods to prepare Indian, Western, and pastry food items About The Author: Parvinder S. Bali is Programme Manager?Culinary Services at Oberoi Centre of Learning and Development (OCLD), 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. Table Of Contents: Preface List of Colour Plates List of Videos 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 inthe Kitchen 5. Basic Menu Planning PART II: BASIC FOOD PRODUCTION OPERATIONS 6. Basic Principles of VegetableCookery 7. Classification of Fruits and Their Uses in Cooking 8. Stocks 9. Soups 10. Sauces 11. Salads 12. Introduction to Meats 13. Introduction to Fish and Shellfish 14. Introduction to Egg


Compare
Ads Banner

Food Production Operations covers the basics of all kitchens?Western, Indian, and pastry?along with the latest tools and technologies.The concepts are illustrated with the help of photographs, charts, layouts, tables, and videos. Beginning with an introduction to cookery, the book goes on to discuss basic menu planning as well as principles and methods of cooking. It Food Production Operations covers the basics of all kitchens?Western, Indian, and pastry?along with the latest tools and technologies.The concepts are illustrated with the help of photographs, charts, layouts, tables, and videos. Beginning with an introduction to cookery, the book goes on to discuss basic menu planning as well as principles and methods of cooking. It imparts to the readers an understanding of meats, vegetables, fruits, pastries, and so on. The book explores the history and evolution of Indian cuisine and delves into the basics of Indian gravies. It also includes sections on food safety, ergonomics, internal and external customers, modern cooking equipment, new concepts in wine and food pairing, and game and poultry. With its up-to-date coverage and practice-oriented approach, the book would also be useful to aspiring chefs, besides hotel management students. In the DVD Videos showcasing various food production procedures and techniques to operate complex kitchen equipment Recipes which include methods to prepare Indian, Western, and pastry food items About The Author: Parvinder S. Bali is Programme Manager?Culinary Services at Oberoi Centre of Learning and Development (OCLD), 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. Table Of Contents: Preface List of Colour Plates List of Videos 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 inthe Kitchen 5. Basic Menu Planning PART II: BASIC FOOD PRODUCTION OPERATIONS 6. Basic Principles of VegetableCookery 7. Classification of Fruits and Their Uses in Cooking 8. Stocks 9. Soups 10. Sauces 11. Salads 12. Introduction to Meats 13. Introduction to Fish and Shellfish 14. Introduction to Egg

30 review for Food Production Operations

  1. 4 out of 5

    Vikas Chauhan

    Worst app of the lifeπŸ‘ŽπŸ‘ŽπŸ‘ŽπŸ‘Ž

  2. 5 out of 5

    Lalit Solanki

    This review has been hidden because it contains spoilers. To view it, click here. nicd

  3. 4 out of 5

    Animesh Samanta

    it is best book for management students

  4. 5 out of 5

    Pradeep Sharmaa

    nice book

  5. 5 out of 5

    Kanchan Sharma

    This app is not allowing to read the book , so what is the use of this

  6. 5 out of 5

    Shashank Panjabi

    This review has been hidden because it contains spoilers. To view it, click here. great book to read and informative

  7. 5 out of 5

    Luvkoli

    basic knowledge of cooking

  8. 5 out of 5

    Anvesh

    i want to read the good books

  9. 5 out of 5

    Kiran

  10. 5 out of 5

    soubik dutta

  11. 5 out of 5

    Pankaj Pal

  12. 5 out of 5

    Parul

  13. 4 out of 5

    Ryan

  14. 4 out of 5

    Harmeet

  15. 5 out of 5

    Vaishakh Anil

  16. 5 out of 5

    Rohit Verma

  17. 4 out of 5

    Bunny Mehra

  18. 5 out of 5

    Anuj Yadav

  19. 4 out of 5

    Arvind

  20. 5 out of 5

    Abhimanyu Arora

  21. 5 out of 5

    Ganesh

  22. 4 out of 5

    Prateek Singh

  23. 5 out of 5

    Vishant Rana

  24. 4 out of 5

    Surojit Ghorai

    my feverit bk

  25. 5 out of 5

    Ashwin

  26. 5 out of 5

    Umesh Jagwan

  27. 4 out of 5

    Jaswinder

  28. 5 out of 5

    Sushan

  29. 5 out of 5

    Pawan Chaturvedi

  30. 5 out of 5

    Aayush

Add a review

Your email address will not be published. Required fields are marked *

Loading...
We use cookies to give you the best online experience. By using our website you agree to our use of cookies in accordance with our cookie policy.