Sinossi
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.
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Principles of Food Production Operations
Editore:
I K International Publishing House, 2017
ISBN 10: 9385909258
ISBN 13: 9789385909252
Nuovo
Brossura
Da: Books Puddle, New York, NY, U.S.A.
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Condizione: New. pp. 374. Codice articolo 26378367990
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Foto dell'editore
Principles of Food Production Operations
Editore:
I K International Publishing House, 2017
ISBN 10: 9385909258
ISBN 13: 9789385909252
Nuovo
Brossura
Da: Majestic Books, Hounslow, Regno Unito
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Condizione: New. pp. 374. Codice articolo 385536041
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Principles of Food Production Operations
Da: Books in my Basket, New Delhi, India
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N.A. Condizione: New. ISBN:9789385909252. Codice articolo 2253727
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Principles of Food Production Operations
Editore:
I.K. International, 2017
ISBN 10: 9385909258
ISBN 13: 9789385909252
Nuovo
Soft cover
Prima edizione
Da: Vedams eBooks (P) Ltd, New Delhi, India
Valutazione del venditore 4 su 5 stelle
Soft cover. Condizione: New. 1st Edition. Contents: I. 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. II. Basic Preparations: 7. Stocks. 8. Soups. 9. Sauces. 10. Salads. 11. Sandwiches. 12. Garnishes and Accompaniments. III. 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. IV. Basics of Bakery and Confectionery: 20. Understanding Bakery. 21. Bread Basics. 25. Basics of Pastry and Cream. Appendices. 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. (jacket). Codice articolo 120043
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PRINCIPLES OF FOOD PRODUCTION OPERATIONS
Da: Revaluation Books, Exeter, Regno Unito
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Paperback. Condizione: Brand New. 374 pages. 9.41x6.89x0.71 inches. In Stock. Codice articolo 9385909258
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