Principles of food production operations
By: Yogesh Singh
Contributor(s): SINGH (Yogesh)Material type: 
TextLanguage: English Publisher: New Delhi I k International Publishing House Pvt Ltd 2017Description: xi,352p. PB 24x17cmISBN: 9789385909252Subject(s): Latest Trends in Cookery | Sauces | Soups | Bakery and ConfectioneryDDC classification: 641.57 Summary: 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.
Salient Features:
Gives a detailed perspective of all major aspects of food production like cooking methods, stocks, soups, sauces, salads, sandwiches, bakery, and so on.
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.
Appropriately addresses the latest trends like molecular gastronomy, ';gastrophysics', HACCP, organic foods, etc.
Amply illustrated with labelled diagrams and pictures, making the concepts easier to understand
| Item type | Current location | Collection | Call number | Status | Date due | Barcode | Item holds |
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St Aloysius College (Autonomous) | Food Processing & Technology | 641.57 SINP (Browse shelf) | Available | 076421 |
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| 641.1 DESF Food and Nutrition | 641.1 DESF Food and Nutrition | 641.563 SHAC Clinical studies and diet plans for common diseases: case studies | 641.57 SINP Principles of food production operations | 664 ALAF Food Biochemistry | 664 HELP Principles of Food Processing | 664 KINF Food Biotechnology 1 |
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.
Salient Features:
Gives a detailed perspective of all major aspects of food production like cooking methods, stocks, soups, sauces, salads, sandwiches, bakery, and so on.
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.
Appropriately addresses the latest trends like molecular gastronomy, ';gastrophysics', HACCP, organic foods, etc.
Amply illustrated with labelled diagrams and pictures, making the concepts easier to understand
Table of Contents
Part A: Introduction to Food Production Operations
1. Introduction to Cookery
2. Kitchen - An overview
3. Demystifying the World of Catering
4. Kitchen Equipment
5. Cooking Methods
6. Latest Trends in Cookery
Part B: Basic Preparations
7. Stocks
8. Soups
9. Sauces
10. Salads
11. Sandwiches
12. Garnishes and Accompaniments
Part C: Commodities Used
13. Egg Cookery
14. Meat and Poultry
15. Fish and Shellfish
16. Vegetables
17. Dairy Products
18. Flavoring: Herbs and Spices
19. Grains
Part D: Basics of Bakery and Confectionery
20. Understanding Bakery
21. Bread Basics
25. Basics of Pastry and Cream
Appendix I: English Terms and Their French Equivalents
Appendix II: Culinary Terminology
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