| 000 -LEADER |
|---|
| fixed length control field |
02908nam a22002657a 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20230225092407.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
230224b ||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9789385909252 |
| 040 ## - CATALOGING SOURCE |
|---|
| Transcribing agency |
AL |
| 041 ## - LANGUAGE CODE |
|---|
| Language code of text/sound track or separate title |
eng |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Edition number |
23 |
| Classification number |
641.57 |
| Item number |
SINP |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Yogesh Singh |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| 9 (RLIN) |
73292 |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Principles of food production operations |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
New Delhi |
| Name of publisher, distributor, etc. |
I k International Publishing House Pvt Ltd |
| Date of publication, distribution, etc. |
2017 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xi,352p. |
| Other physical details |
PB |
| Dimensions |
24x17cm |
| 365 ## - TRADE PRICE |
|---|
| Source of price type code |
Food Processing Technology |
| Price type code |
7952 |
| Price amount |
476.00 |
| Currency code |
₹ |
| Unit of pricing |
595.00 |
| Price note |
20% |
| Price effective from |
20-02-2023 |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
Principles of Food Production Operations comprehensively describes the fundamental principles of the world of the culinary arts - both theory and practice. Divided into four parts, Introduction to Food Production Operations, Basic Preparations, Commodities Used, Basics of Bakery and Confectionery, the book has been conceptualized and designed to become an indispensable textbook for Hotel Management students for various degree and diploma courses in food production. The book covers the latest curricular requirements of the hotel management syllabus designed by the NCHMCT and other educational organizations/universities. Besides being a treasure trove for students, this book will be a useful reference for professional and budding chefs, hoteliers and restaurateurs, and any food enthusiast.<br/>Salient Features:<br/>Gives a detailed perspective of all major aspects of food production like cooking methods, stocks, soups, sauces, salads, sandwiches, bakery, and so on.<br/>Discusses the characteristics, nutritional aspects, usage pattern, buying tips, storage, and so on, of commodities like egg, meat, poultry, fish, vegetables, spices, grains, and dairy products.<br/>Appropriately addresses the latest trends like molecular gastronomy, ';gastrophysics', HACCP, organic foods, etc.<br/>Amply illustrated with labelled diagrams and pictures, making the concepts easier to understand |
| 521 ## - TARGET AUDIENCE NOTE |
|---|
| Target audience note |
Table of Contents<br/>Part A: Introduction to Food Production Operations<br/>1. Introduction to Cookery<br/>2. Kitchen - An overview<br/>3. Demystifying the World of Catering<br/>4. Kitchen Equipment<br/>5. Cooking Methods<br/>6. Latest Trends in Cookery<br/> <br/>Part B: Basic Preparations<br/>7. Stocks<br/>8. Soups<br/>9. Sauces<br/>10. Salads<br/>11. Sandwiches<br/>12. Garnishes and Accompaniments<br/> <br/>Part C: Commodities Used<br/>13. Egg Cookery<br/>14. Meat and Poultry<br/>15. Fish and Shellfish<br/>16. Vegetables<br/>17. Dairy Products<br/>18. Flavoring: Herbs and Spices<br/>19. Grains<br/><br/>Part D: Basics of Bakery and Confectionery<br/>20. Understanding Bakery<br/>21. Bread Basics<br/>25. Basics of Pastry and Cream<br/>Appendix I: English Terms and Their French Equivalents<br/>Appendix II: Culinary Terminology |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Latest Trends in Cookery |
| 9 (RLIN) |
73134 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Sauces |
| 9 (RLIN) |
73135 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Soups |
| 9 (RLIN) |
73136 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Bakery and Confectionery |
| 9 (RLIN) |
73137 |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
SINGH (Yogesh) |
| 9 (RLIN) |
73138 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Koha item type |
Book |
