000			01846nam a22002417a 4500
999			_c2297 _d2297
003			OSt
005			20190701124533.0
008			190701b ||||| |||| 00| 0 eng d
020			_a978-81-8409-503-6
028			_bAllied Informatics, Jaipur _c6283 _d26/06/2019 _q2019-20
040			_aBSDU _bEnglish _cBSDU
082			_a641.5 _bARO
100			_aArora, Krishna
245			_aTheory of Cookery
260			_aChennai _bFrank Bros. & Co. _c2019; c1992
300			_a356
500			_aThe 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.
504			_aContents 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
520			_aSalient 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
650			_aCarpentry
700			_aSharma, Mukesh (Editor)
942			_2ddc _cBK