Food Production Operations
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Author Description
The second edition of Food Production Operations continues to provide a comprehensive and lucid coverage of the subject.The entire book is divided into five parts - Introduction to Professional Kitchens, Basic Food Production Operations, Basics of Bakery and Confectionery, Basics of Indian Cooking, and Communication.Beginning with an introduction to cookery, the book discusses basic menu planning, and principles and methods of cooking. It discusses meats, vegetables, fruits, pastries, and more. The book also explores the evolution of Indian cuisine and discusses Indian gravies.The DVD contains:Videos that are divided into the following broad categories:1. Various cuts of vegetables and fruits2. Methods of using kitchen equipment3. Preparation of various sauces4. Processing of fish, lamb, chicken, and beef5. Preparation of cakes, pastries, and breadsRecipes that are divided into:1. Indian2. Western3. PastryNew to the Online resource centre:For students:* Multiple choice questions* Flashcards
Menrva's Summary
THE THESIS
This text investigates the fundamental principles and operational standards required for professional kitchen management and food production. Author Parvinder S. Bali, an experienced culinary educator, provides a structured framework that bridges theoretical knowledge with practical application. The book utilizes a systematic approach to cover kitchen hierarchy, cooking methodologies, and regional culinary traditions, serving as a comprehensive manual for hospitality students and aspiring chefs.
THE SCOPE MAP
What You Will Find
- Detailed breakdown of professional kitchen organization and hierarchy
- Technical methodologies for Western and Indian cooking techniques
- Instructional video modules covering knife skills and equipment usage
- Comprehensive recipe databases for international and pastry preparations
THE AUTHORITY PERSPECTIVE
Experts and culinary instructors frequently identify this text as a foundational resource for hospitality management curricula. Readers often note the clarity of the instructional prose and the utility of the accompanying digital resources for skill reinforcement.
Page Count:
612
Publication Date:
2014-01-01
Publisher:
OXFORD UNIVERSITY PRESS
ISBN-10:
019945051X
ISBN-13:
9780199450510
Cooking
Food And Drink
Culinary Arts
Education
Reference
