Food Production Operations
Price: 775.00 INR
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ISBN:
9780199450510
Publication date:
30/04/2014
Paperback
624 pages
242.0x184.0mm
Price: 775.00 INR
We sell our titles through other companies
Disclaimer :You will be redirected to a third party website.The sole responsibility of supplies, condition of the product, availability of stock, date of delivery, mode of payment will be as promised by the said third party only. Prices and specifications may vary from the OUP India site.
ISBN:
9780199450510
Publication date:
30/04/2014
Paperback
624 pages
242.0x184.0mm
Food Production Operations, 2e is a comprehensive text designed for students of degree and diploma courses in hotel management. The book aims to introduce students to the world of professional cookery. It covers all aspects of food production, including basics of all kitchens, modern kitchen equipment, layout, menu planning, basic cuts, and more. It also includes sections on food safety, new concepts in wine and food pairing, and game and poultry.
Suitable for: Food Production Operations, 2e is a comprehensive text designed for students of degree and diploma courses in hotel management.
Rights: World Rights
Description
Food Production Operations, 2e is a comprehensive text designed for students of degree and diploma courses in hotel management. The book aims to introduce students to the world of professional cookery. It covers all aspects of food production, including basics of all kitchens, modern kitchen equipment, layout, menu planning, basic cuts, and more. It also includes sections on food safety, 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.
Table of contents
PART I: INTRODUCTION TO PROFESSIONAL KITCHENS
Chapter 1. Introduction to Cookery
Chapter 2. Hierarchy of Kitchen Department
Chapter 3. Layout of Kitchen Department
Chapter 4. Equipment and Fuels Used in the Kitchen
Chapter 5. Basic Menu Planning
PART II: BASIC FOOD PRODUCTION OPERATIONS
Chapter 6. Basic Principles of Vegetable Cookery
Chapter 7. Classification of Fruits and their uses in Cooking
Chapter 8. Stocks
Chapter 9. Soups
Chapter 10. Sauces
Chapter 11. Salads
Chapter 12. Introduction to Meats
Chapter 13. Introduction to Fish and Shellfish
Chapter 14. Introduction to Eggs
Chapter 15. Seeds, Nuts, and Spices
Chapter 16. Introduction to Rice, Cereals, and Pulses
Chapter 17. Methods of Cooking
PART III: BASICS OF BAKERY AND CONFECTIONERY
Chapter 18. Basic Commodities Used in Bakery and Pastry
Chapter 19. Bread Fabrication
Chapter 20. Basic Sponges and Cakes
Chapter 21. Pastes, Creams, Fillings, and Sauces
Chapter 22. Laminated Pastries
PART IV: BASICS OF INDIAN COOKING
Chapter 23. Introduction to Indian Cooking
Chapter 24. Condiments, Herbs, and Spices Used in Indian Cuisine
Chapter 25. Masalas and Pastes
Chapter 26. Understanding Commodities and Their Usage in Indian Kitchen
Chapter 27. Basic Indian Gravies
PART V: COMMUNICATION
Chapter 28. Kitchen Communication
Features
- Based on the National Council for Hotel Management & Catering Technology (NCHMCT) syllabus
- Introduces the basics of Indian and Western cuisine
- Discusses the various methods of cooking such as sautéing, steaming, braising, microwave cooking, and more
- Includes dedicated chapters on stocks, soups, sauces, fish, eggs, bread making, etc.
- Explains the practical aspects of food production with photographs, tables, figures, and videos
- Includes assessment tools such as concept review questions and project exercises
- In the DVD
- Videos on food production and kitchen operations
- Recipes of Indian, Western, and pastry items.
- Online Resources include:
- For lecturers:
- PowerPoint Slides
- Instructor's Manual
- For students:
- Multiple Choice Questions
- Flashcard glossary
Description
Food Production Operations, 2e is a comprehensive text designed for students of degree and diploma courses in hotel management. The book aims to introduce students to the world of professional cookery. It covers all aspects of food production, including basics of all kitchens, modern kitchen equipment, layout, menu planning, basic cuts, and more. It also includes sections on food safety, 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.
Read MoreTable of contents
PART I: INTRODUCTION TO PROFESSIONAL KITCHENS
Chapter 1. Introduction to Cookery
Chapter 2. Hierarchy of Kitchen Department
Chapter 3. Layout of Kitchen Department
Chapter 4. Equipment and Fuels Used in the Kitchen
Chapter 5. Basic Menu Planning
PART II: BASIC FOOD PRODUCTION OPERATIONS
Chapter 6. Basic Principles of Vegetable Cookery
Chapter 7. Classification of Fruits and their uses in Cooking
Chapter 8. Stocks
Chapter 9. Soups
Chapter 10. Sauces
Chapter 11. Salads
Chapter 12. Introduction to Meats
Chapter 13. Introduction to Fish and Shellfish
Chapter 14. Introduction to Eggs
Chapter 15. Seeds, Nuts, and Spices
Chapter 16. Introduction to Rice, Cereals, and Pulses
Chapter 17. Methods of Cooking
PART III: BASICS OF BAKERY AND CONFECTIONERY
Chapter 18. Basic Commodities Used in Bakery and Pastry
Chapter 19. Bread Fabrication
Chapter 20. Basic Sponges and Cakes
Chapter 21. Pastes, Creams, Fillings, and Sauces
Chapter 22. Laminated Pastries
PART IV: BASICS OF INDIAN COOKING
Chapter 23. Introduction to Indian Cooking
Chapter 24. Condiments, Herbs, and Spices Used in Indian Cuisine
Chapter 25. Masalas and Pastes
Chapter 26. Understanding Commodities and Their Usage in Indian Kitchen
Chapter 27. Basic Indian Gravies
PART V: COMMUNICATION
Chapter 28. Kitchen Communication
