Food Production Operations

Price: 799.00 INR

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Disclaimer :You will be redirected to a third party website.The sole responsibility of supplies, condition of the product, availability of stock, date of delivery, mode of payment will be as promised by the said third party only. Prices and specifications may vary from the OUP India site.

ISBN:

9780190124793

Publication date:

05/01/2021

Paperback

568 pages

Price: 799.00 INR

We sell our titles through other companies
Disclaimer :You will be redirected to a third party website.The sole responsibility of supplies, condition of the product, availability of stock, date of delivery, mode of payment will be as promised by the said third party only. Prices and specifications may vary from the OUP India site.

ISBN:

9780190124793

Publication date:

05/01/2021

Paperback

568 pages

Third Edition

Parvinder S. Bali

In its third edition, Food Production Operations, is a comprehensive text designed for students of degree and diploma courses in hotel management. The book introduces students to the world of professional cookery and covers all aspects of food production.

Rights:  World Rights

Third Edition

Parvinder S. Bali

Description

A new chapter on cheese in this edition shows how cheese gained worldwide popularity and became a staple of the dining experience. With its up-to-date coverage and practice-oriented approach, the book would also be useful to aspiring chefs, besides hotel management students.

Third Edition

Parvinder S. Bali

Table of contents

PART I: INTRODUCTION TO PROFESSIONAL KITCHENS

  1. Introduction to Cookery
  2. Hierarchy of Kitchen
  3. Layout of Kitchen Department
  4. Equipment and Fuels Used in the Kitchen
  5. Basic Menu Planning

PART II: BASIC FOOD PRODUCTION OPERATIONS
  1. Basic Principles of Cooking
  2. Classification of Fruits and Their Uses in Cooking
  3. Stocks
  4. Soups
  5. Sauces
  6. Salads
  7. Introduction to Meats
  8. Introduction to Fish and Shellfish
  9. Introduction to Eggs
  10. Seeds, Nuts, and Spices
  11. Introduction to Rice, Cereals, and Pulses
  12. Methods of Cooking
PART III: BASICS OF BAKERY AND CONFECTIONERY
  1. Basic Commodities Used in Bakery and Pastry
  2. Bread Fabrication
  3. Basic Sponges and Cakes
  4. Pastes, Creams, Fillings, and Sauces
  5. Laminated Pastries
PART IV: BASICS OF INDIAN COOKING
  1. Introduction to Indian Cooking
  2. Condiments, Herbs, and Spices Used in Indian Cuisine
  3. Masalas and Pastes
  4. Understanding Commodities and Their Usage in Indian Kitchen
  5. Basic Indian Gravies
  6. Cheese

Third Edition

Parvinder S. Bali

Features

  • Is based on the National Council for Hotel Management & Catering Technology (NCHMCT) syllabus
  • Introduces the basics of Indian and Western cuisines
  • Includes sections on food safety, new concepts in wine and food pairing, and game and poultry
  • Throws light on the role of FSSAI in food industry and the importance of grooming in kitchen
  • Explains the practical aspects of food production with photographs, tables, figures, and videos
  • Includes assessment tools such as concept review questions and project exercises

Third Edition

Parvinder S. Bali

Review

‘The book is a great collection of the required text matter and adequately covers all the topics as per the syllabi.’ - Dr. M K Dash, HoD and Principal, IHM, Gwalior ‘This is an excellent book straight from the heart of a passionate chef-academician who appreciates the need of the industry and also is in continuous touch with students, thereby understanding their needs and developing the content accordingly.’ - Amit Joshi, Assistant Professor, HoD, Food Production, School of Hotel Management and Tourism, LPU

Description

A new chapter on cheese in this edition shows how cheese gained worldwide popularity and became a staple of the dining experience. With its up-to-date coverage and practice-oriented approach, the book would also be useful to aspiring chefs, besides hotel management students.

Read More

Reviews

‘The book is a great collection of the required text matter and adequately covers all the topics as per the syllabi.’ - Dr. M K Dash, HoD and Principal, IHM, Gwalior ‘This is an excellent book straight from the heart of a passionate chef-academician who appreciates the need of the industry and also is in continuous touch with students, thereby understanding their needs and developing the content accordingly.’ - Amit Joshi, Assistant Professor, HoD, Food Production, School of Hotel Management and Tourism, LPU

Read More

Table of contents

PART I: INTRODUCTION TO PROFESSIONAL KITCHENS

  1. Introduction to Cookery
  2. Hierarchy of Kitchen
  3. Layout of Kitchen Department
  4. Equipment and Fuels Used in the Kitchen
  5. Basic Menu Planning

PART II: BASIC FOOD PRODUCTION OPERATIONS
  1. Basic Principles of Cooking
  2. Classification of Fruits and Their Uses in Cooking
  3. Stocks
  4. Soups
  5. Sauces
  6. Salads
  7. Introduction to Meats
  8. Introduction to Fish and Shellfish
  9. Introduction to Eggs
  10. Seeds, Nuts, and Spices
  11. Introduction to Rice, Cereals, and Pulses
  12. Methods of Cooking
PART III: BASICS OF BAKERY AND CONFECTIONERY
  1. Basic Commodities Used in Bakery and Pastry
  2. Bread Fabrication
  3. Basic Sponges and Cakes
  4. Pastes, Creams, Fillings, and Sauces
  5. Laminated Pastries
PART IV: BASICS OF INDIAN COOKING
  1. Introduction to Indian Cooking
  2. Condiments, Herbs, and Spices Used in Indian Cuisine
  3. Masalas and Pastes
  4. Understanding Commodities and Their Usage in Indian Kitchen
  5. Basic Indian Gravies
  6. Cheese

Read More