Food production operations
Material type:
TextPublication details: NEW DELHI Oxford University Press 2014Edition: 2Description: 586pISBN: 9780199450510Subject(s): Food ProductionDDC classification: 641.5 Summary: The book aims to introduce students to the world of professional cookery. It covers all aspects of food production, including basics of all kitchens, modern kitchen equipment, layout, menu planning, basic cuts, and more. It also includes sections on food safety, new concepts in wine and food pairing, and game and poultry. With its up-to-date coverage and practice-oriented approach, the book would also be useful to aspiring chefs, besides hotel management students.
| Item type | Current library | Call number | Status | Date due | Barcode |
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Books
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CDST Pookode | 641.5 BAL/FO (Browse shelf(Opens below)) | Available | DST319 |
The book aims to introduce students to the world of professional cookery. It covers all aspects of food production, including basics of all kitchens, modern kitchen equipment, layout, menu planning, basic cuts, and more. It also includes sections on food safety, new concepts in wine and food pairing, and game and poultry. With its up-to-date coverage and practice-oriented approach, the book would also be useful to aspiring chefs, besides hotel management students.
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