Food Production Operations

Paperback | July 1, 2009

byParvinder S. Bali

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Food Production Operations is a comprehensive textbook, designed especially for undergraduate students of hotel management. The book covers the basics of all the kitchens - Western, Indian, and pastry, along with new tools and technologies that are being used today. The concepts areillustrated with the help of photographs, videos, charts, layouts, tables, etc.Beginning with an introduction to cookery, the book goes on to discuss basic menu planning, principles and methods of cooking, and imparts to the readers an understanding of meats, vegetables, fruits, pastries, and so on. It explores the history and evolution of Indian cuisine and delves into thebasics of Indian gravies. The book also includes sections on food safety, ergonomics, internal and external customers, and modern cooking equipments, new concepts in wine and pairing, game and poultry.The book would be very useful to hotel management students and aspiring chefs in understanding the basics of kitchen operations and also their practical applications, which are illustrated with photographs and videos.

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Food Production Operations is a comprehensive textbook, designed especially for undergraduate students of hotel management. The book covers the basics of all the kitchens - Western, Indian, and pastry, along with new tools and technologies that are being used today. The concepts areillustrated with the help of photographs, videos, char...

Parvinder S Bali is Programme Manager - Culinary Services at Oberoi Centre of Learning and Development (OCLD), New Delhi. He is a Certified Hospitality Educator (CHE) from American Hotel and Lodging Association (AHLA), a certified Professional Chef from the Culinary Institute of America and also a certified Chef De Cuisine from the Am...

other books by Parvinder S. Bali

Format:PaperbackDimensions:656 pages, 9.84 × 7.48 × 0.01 inPublished:July 1, 2009Publisher:Oxford University PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0198061811

ISBN - 13:9780198061816

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Table of Contents

1. Introduction to cookery2. Hierarchy area and department of kitchen3. Kitchen layout4. Kitchen layout Equipment and fuel used in kitchen5. Basic menu planning6. Basic principles of vegetable cookery7. Classification of fruits and their uses in cookery8. Stocks9. Soups10. Sauces11. Salads and Dressings12. Meats13. Fish and shellfish14. Eggs15. Rice cereals and pulses16. Seeds, nuts and spices17. Principles and methods of cooking18. Understanding commodities19. Breads20. Sponges21. Pastes and creams22. Pastes and creams Laminated pastries23. History and evolution of Indian cuisine24. Condiments and spices25. Masalas and pastes26. Understanding commodities27. Basic Indian gravies