Arora, Krishna
Theory of Cookery - Chennai Frank Bros. & Co. 2019; c1992 - 356
The revised edition of the Theory of Cookery caters to the Syllabus of the National Council for Hotel Management, Various Food Craft Institutions, Polytechnics, Catering Technology institutes and Food Science Training Centres where the subject is taught. Comprehensive coverage of topics will ensure that students master the art and nuances of cooking which would take them ahead in their professional pursuit.
This book is also supplemented by Theory of Cookery- Book of Recipes which has presented simple and practical Indian recipes in a very contemporary manner. The collection of recipes would help students of Hotel Management and Catering Institutes to acquaint themselves with similar dishes.
Contents
Introduction to Cookery
Culinary History
Aims and Objects of Cooking
Methods of Cooking Foods
Basic Preparation
Basic Principles of Food Production
Bakery and Patisserie
Principles of Menu Planning
Kitchen Management
Production Management
Culinary Terms
Test Questions and Answers
Index
Salient Features:
Arrangement of chapters in the proper sequence
A section on vegetable carving
Probable questions based on the trend of past question papers
A glossary of culinary terms
Various illustrations to serve as visual aids
978-81-8409-503-6
Allied Informatics, Jaipur
Carpentry
641.5 / ARO
Theory of Cookery - Chennai Frank Bros. & Co. 2019; c1992 - 356
The revised edition of the Theory of Cookery caters to the Syllabus of the National Council for Hotel Management, Various Food Craft Institutions, Polytechnics, Catering Technology institutes and Food Science Training Centres where the subject is taught. Comprehensive coverage of topics will ensure that students master the art and nuances of cooking which would take them ahead in their professional pursuit.
This book is also supplemented by Theory of Cookery- Book of Recipes which has presented simple and practical Indian recipes in a very contemporary manner. The collection of recipes would help students of Hotel Management and Catering Institutes to acquaint themselves with similar dishes.
Contents
Introduction to Cookery
Culinary History
Aims and Objects of Cooking
Methods of Cooking Foods
Basic Preparation
Basic Principles of Food Production
Bakery and Patisserie
Principles of Menu Planning
Kitchen Management
Production Management
Culinary Terms
Test Questions and Answers
Index
Salient Features:
Arrangement of chapters in the proper sequence
A section on vegetable carving
Probable questions based on the trend of past question papers
A glossary of culinary terms
Various illustrations to serve as visual aids
978-81-8409-503-6
Allied Informatics, Jaipur
Carpentry
641.5 / ARO