Principles of Food Production Operations

Yogesh Singh

ISBN 10: 9385909258 / ISBN 13: 9789385909252

Published by I.K. International, 2017

About this Item

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).

Seller Inventory # 120043

Bibliographic Details

• Title: Principles of Food Production Operations
• Publisher: I.K. International
• Publication Date: 2017
• Language: English
• ISBN 10: 9385909258
• ISBN 13: 9789385909252
• Binding: Soft cover
• Edition: 1st Edition
• Condition: New

About this title

Synopsis

Principles of Food Production Operations describes the fundamental principles of the world of the culinary arts both theory and practice. Divided into four parts: Food Production Operations, Basic Preparations, Commodities Used, Bakery and Confectionery; the book has been conceptualized and designed to be 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 syllabi. 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. Salient Features: Gives a detailed perspective of all major aspects of food production like cooking methods, stocks, soups, sauces, salads, sandwiches, bakery, etc. Discusses the characteristics, nutritional aspects, usage patterns, buying tips, storage, and so on of commodities like egg, meat, poultry, fish, vegetables, spices, grains, and dairy products. Appropriately addresses the latest trends like molecular gastronomy, gastrophysics, HACCP, organic foods, etc. Amply illustrated with labelled diagrams and pictures, making the concepts easier to understand.

About the Author

Yogesh Singh has a rich experience of about 15 years in the field of academics and the hotel industry. An alumnus of IHM Lucknow, he has also done his masters in the field of Tourism as well as MBA in Hospitality Management. Currently, he is senior faculty at Institute of Hotel Management (IHM), Kurukshetra (affiliated to NCHMCT, Noida) in the field of Culinary Arts. He is a winner of the prestigious award Gourmand World Cookbook Award for his first book A Culinary Tour of India. Besides being an active researcher, he has also designed and delivered various customized training programmes for organizations like RTDC and state tourism corporations. He has also developed course content for Food Production for the distance education stream of a prominent university.