Food Production Operations (With CD) is a textbook designed for undergraduate students of hotel management, covering all the kitchen basics like the latest technologies being implemented today, Indian and Western cuisines.
Summary Of The Book
A helpful text for students dabbling in hotel management, or aspiring chefs, this book is highly comprehensive owing to the photographs and videos that accompany the theoretical aspects of the book. The CD contains a total of 365 recipes and has 55 instructional videos that showcase different techniques of cooking, to aid the students. The book also has charts and tables.
Food Production Operations (With CD) is broadly divided into 4 parts. The first part deals with Professional Kitchens, wherein topics like a brief introduction to the art of cooking, the hierarchy and layout of kitchen departments, and how to plan a basic menu, are discussed. The second part of the book encompasses Basic Food Production Operations, which entail a basic introduction to vegetables, fruits, meats, seafood, cereals, pulses and techniques of cooking.
The third part involves the Basics of Bakery and Confectionary, covering topics like the basic commodities used in baking, and the basics of breads, cakes, pastries and sauces. The concluding part is dedicated entirely to Indian cooking, with a basic introduction, a history of Indian cookery, details about the various spices and herbs used in Indian dishes, and basic Indian curries.
Food Production Operations (With CD) aims to familiarize the readers with the fundamentals of volume cooking and Indian cuisine, whilst maintaining an engaging interface. Detailed information on safety, kitchen ergonomics, and new equipment is provided in this up-to-date and informative textbook. The book also includes differents ways to cook like steaming, microwave cooking, and sautéing.
About Parvinder S. Bali
Parvinder S. Bali works at the Oberoi Centre of Learning and Development in New Delhi, where he is currently employed as a Programme Manager.
He has also authored International Cuisine & Food Production Management and Quantity Food Production Operations and Indian Cuisine.
He is a professional chef who trained at the Culinary Institute of America, and is also certified as a chef de cuisine from the American Culinary Federation. He obtained his certification in hospitality education from the American Hotel and Lodging Association (AHLA), and his book Quantity Food Production Operations and Indian Cuisine won him the esteemed Gourmand World Cookbook Award.
| Publisher | Oxford University Press India |
| Publication Year | 2009 |
| ISBN-13 | 9780198061816 |
| ISBN-10 | 0198061811 |
| Language | English |
| Edition | 1stEdition |
| Binding | Paperback |
| Number of Pages | 620 Pages |
CLICK HERE to Buy Food Production Operations 1st Edition (Paperback) by Parvinder S. Bali with special discounts and Options with Cash On Delivery, 30 Days Replacement Guarantee.
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