Contents Foreword Preface I Food preparation and culinary art 1 Food preparation and culinary art an introduction 2 Food and beverage knowledge Multiple choice questions 3 Ingredients and different dishes Matching type questions 4 Methods of cooking Fill in the blank questions 5 Culinary skills True and false type questions 6 Culinary art and food products Mixed type questions 7 Sauces meat and eggs Short answer questions 8 Menu equipments and cuts of meats descriptive type questions 9 Meat fish vegetables chappaties and tandoori dishes Miscellaneous questions laboratory practicals identification and odd man out II Bakery and confectionery Skills operation and management 10 Bakery and confectionery an introduction 11 Bakery and confectionery skills Multiple choice questions 12 Ingredients and their uses Matching types questions 13 Desserts and sweets short answer type questions 14 Cakes and pastries Descriptive type questions 15 Recipe analysis Miscellaneous questions III Food hygiene and nutrition Skills operation and management 16 Food hygiene safety and nutrition an introduction 17 Healthy and nutritious meals Multiple choice questions 18 Food safety and cleanliness Mixed type questions 19 Nutrition health and hygiene Short answer type questions 20 Therauptic diets and menus Descriptive type questions Appendix cooking and bakery terminologyHandbook of Food Preparation and Culinary Art Skills Operation and Management is a practical handbook for students of the IHMs Food Craft Institutes and University Colleges as well as trainees in hotels restaurants bars and food and beverage establishments who are undergoing training to join as barchefscooksmanagers in the food preparation and production departments in a hotels and food and beverage establishments The book serves three purposes Upgrades general knowledge of future food production and production employees Develops professional skills by means of close to life authentic texts practical exercise role-plays group exercises and dialogues Preparing studentstrainees of face the professional examinations and placement tests The book consists of basic terms and techniques of food preparation and culinary art and the text contains exercises objective type problems dialogues role-plays and group exercises and number of practical tasks and assignments Level of language used in the textbook is very simpleFood Preparation and Culinary Art Skills Operation and Management was piloted and finalized in the International Culinary Foundation and Himalayan Tourism and Recreation in Mountains during the summer months of June-August 2009 546 pp. Seller Inventory # 98554

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