000			03284nam a22002417a 4500
999			_c2243 _d2243
003			OSt
005			20190612092415.0
008			190612b ||||| |||| 00| 0 eng d
020			_a978-0-19-945051-0
028			_bAllied Informatics, Jaipur _c6241 _d6/6/2019 _q2019-20
040			_aBSDU _bEnglish _cBSDU
082			_a641.57 _bBAL
100			_aBali, Parvinder S.
245			_aFood Production Operations
250			_b2nd
260			_aNew Delhi _bOxford University Press _c2018
300			_a586
500			_aFood 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.
504			_aContents 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
520			_aFeatures 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
650			_aHospitality
942			_2ddc _cBK