Principles of Food Production Operations
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Principles of Food Production Operations

Author : Yogesh Singh
© Year : 2017
ISBN : 9789385909252
Pages : 376
Binding : Paperback
Weight : 0.50   kg
Discount : 20.00  %
Price :   55.00      44.00
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  • About the Book
  • Salient Features
  • Table of Contents
  • About the Author

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. 

  • Gives a detailed perspective of all major aspects of food production like cooking methods, stocks, soups, sauces, salads, sandwiches, bakery, and so on.
  • Discusses the characteristics, nutritional aspects, usage pattern, 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.

Part A: 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
 
Part B: Basic Preparations
7. Stocks
8. Soups
9. Sauces
10. Salads
11. Sandwiches
12. Garnishes and Accompaniments
 
Part C: 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

Part D: Basics of Bakery and Confectionery
20. Understanding Bakery
21. Bread Basics
25. Basics of Pastry and Cream
Appendix I: English Terms and Their French Equivalents
Appendix II: Culinary Terminology
 

Yogesh Singh :- Yogesh Singh has a rich experience of about 12 years in the field of academics at various reputed institutes of the country, besides Industry experience of working with HRH Group of Hotels. An alumini of IHM Lucknow from the batch of 2001, he later did his masters in the field of Tourism as well as MBA in Hospitality Management. Currently, he is a senior faculty at Institute of Hotel Management (IHM), Kurukshetra (affiliated to NCHMCT, Noida) in the field of Culinary Arts. His area of specialization is Indian Regional Cuisine with a keen interest in socio-cultural and climatic influences on the evolution of food habits in different parts of the country. Besides an active researcher, he has designed and delivered various customized training programmes for organizations like RTDC and State Tourism Corporations. He has also developed course content for Food Production in Distance Education stream of Mahaveer Vardhman Open University, Rajasthan.

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