ISBN details
- ISBN 10: 019945051x
- ISBN 13: 9780199450510
Overview
The second edition of Food Production Operations continues to provide a comprehensive and lucid coverage of the subject.The entire book is divided into five parts - Introduction to Professional Kitchens, Basic Food Production Operations, Basics of Bakery and Confectionery, Basics of Indian Cooking, and Communication.Beginning with an introduction to cookery, the book discusses basic menu planning, and principles and methods of cooking. It discusses meats, vegetables, fruits, pastries, and more. The book also explores the evolution of Indian cuisine and discusses Indian gravies.The DVD contains:Videos that are divided into the following broad categories:1. Various cuts of vegetables and fruits2. Methods of using kitchen equipment3. Preparation of various sauces4. Processing of fish, lamb, chicken, and beef5. Preparation of cakes, pastries, and breadsRecipes that are divided into:1. Indian2. Western3. PastryNew to the Online resource centre:For students:* Multiple choice questions* FlashcardsOther Details
- Authors: Parvinder S. Bali