Bali, Parvinder S.
Theory of Cookery - New Delhi Oxford University Press 2018 - 230
Theory of Cookery is designed for students of diploma and food craft courses in hotel management. Catering to the syllabus of National Council for Hotel Management and Catering Technology, the book elaborates on the concept of cookery, methods of cooking, and various features of a professional kitchen.
The book begins with an introduction to cookery, standards of personal hygiene, protective clothing, and safety procedure in handling equipments which a chef needs to maintain. It also gives an overview of the origin of modern cookery and provides a list of culinary terms. Following this, the book discusses organizational structure and layout of a professional kitchen, along with duties and responsibilities of various chefs. Basic menu planning, aims and methods of cooking food as well as commodities used for cooking have been explained at length too. The book also includes chapters on salads, soups, eggs, meat, and fish cookery.
Contents:
Introduction To Cookery
Organizational Structure And Layout Of Kitchen
Basic Menu Planning
Aims And Objectives Of Cooking Food
Use Of Vegetables And Fruits In Cookery
Stocks, Sauces, And Gravies
Soups And Salads
Meat, Fish, And Egg Cookery
Methods Of Cooking
Features
Discusses roles of various commodities used in cooking along with different methods of cooking such as sautéing, steaming, braising, microwave cooking and more in detail
Provides important points (chef’s tips) interspersed in the text to avoid accidents in the kitchen
Explains practical aspects of cookery with photographs, tables, and figures
Includes assessment tools such as review questions and project assignments
978-0-19-947444-3
Allied Informatics, Jaipur
Hospitality
641.5 / BAL
Theory of Cookery - New Delhi Oxford University Press 2018 - 230
Theory of Cookery is designed for students of diploma and food craft courses in hotel management. Catering to the syllabus of National Council for Hotel Management and Catering Technology, the book elaborates on the concept of cookery, methods of cooking, and various features of a professional kitchen.
The book begins with an introduction to cookery, standards of personal hygiene, protective clothing, and safety procedure in handling equipments which a chef needs to maintain. It also gives an overview of the origin of modern cookery and provides a list of culinary terms. Following this, the book discusses organizational structure and layout of a professional kitchen, along with duties and responsibilities of various chefs. Basic menu planning, aims and methods of cooking food as well as commodities used for cooking have been explained at length too. The book also includes chapters on salads, soups, eggs, meat, and fish cookery.
Contents:
Introduction To Cookery
Organizational Structure And Layout Of Kitchen
Basic Menu Planning
Aims And Objectives Of Cooking Food
Use Of Vegetables And Fruits In Cookery
Stocks, Sauces, And Gravies
Soups And Salads
Meat, Fish, And Egg Cookery
Methods Of Cooking
Features
Discusses roles of various commodities used in cooking along with different methods of cooking such as sautéing, steaming, braising, microwave cooking and more in detail
Provides important points (chef’s tips) interspersed in the text to avoid accidents in the kitchen
Explains practical aspects of cookery with photographs, tables, and figures
Includes assessment tools such as review questions and project assignments
978-0-19-947444-3
Allied Informatics, Jaipur
Hospitality
641.5 / BAL