000 02223nam a22002297a 4500
999 _c2235
_d2235
003 OSt
005 20190610151700.0
008 190610b ||||| |||| 00| 0 eng d
020 _a978-0-19-947444-3
028 _bAllied Informatics, Jaipur
_c6235
_d5/6/2019
_q2019-20
040 _aBSDU
_bEnglish
_cBSDU
082 _a641.5
_bBAL
100 _aBali, Parvinder S.
245 _aTheory of Cookery
260 _aNew Delhi
_bOxford University Press
_c2018
300 _a230
500 _aTheory 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.
504 _aContents: 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
520 _aFeatures 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
650 _aHospitality
942 _2ddc
_cBK