9789385909252 - principles of food production operations di singh, yogesh (4 risultati)
Lingua: Inglese
Editore: I.K. International Publishing House Pvt. Ltd., 2017
- Brossura
Da: Majestic Books, Hounslow, Regno UnitoMajestic Books
Contatta il venditoreVenditore con 4 stelleCondizione: Nuovo
EUR 12,45
EUR 7,60 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 4 disponibili
Condizione: New. pp. 374.
Lingua: Inglese
Editore: I.K. International Publishing House Pvt. Ltd., 2017
- Brossura
Da: Books Puddle, New York, NY, U.S.A.Books Puddle
Contatta il venditoreVenditore con 4 stelleCondizione: Nuovo
EUR 18,00
EUR 3,45 spedizioneSpedito in U.S.A.Quantità: 4 disponibili
Condizione: New. pp. 374.
Da: Books in my Basket, New Delhi, IndiaBooks in my Basket
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 8,13
EUR 18,00 spedizioneSpedito da India a U.S.A.Quantità: 4 disponibili
N.A. Condizione: New. ISBN:9789385909252.
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- Prima edizione
Da: Vedams eBooks (P) Ltd, New Delhi, IndiaVedams eBooks (P) Ltd
Contatta il venditoreVenditore con 4 stelleCondizione: Nuovo
EUR 26,68
EUR 17,50 spedizioneSpedito da India a U.S.A.Quantità: 1 disponibili
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).
