FOOD PRODUCTION OPERATIONS 3E

Description

From the Publisher Food Production and Operations 3rd Edition In its third edition, Food Production Operations, is a comprehensive text designed for students of degree and diploma courses in hotel management. The book introduces students to the world of professional cookery and covers all aspects of food production. Part 1 of the Book Details on Introduction to Cookery, Hierarchy of kitchen, Layout of Kitchen Department, Equipment and Fuels used in the Kitchen Part 2 of the Book Basic Principles of Cooking, Classifications of Fruits and their uses in Cooking, Introduction to Meats, Fish and Shellfish, Eggs. Part 3 of the Book Basic Commodities used in bakery and pastry, Bread Fabrication, Basic Sponges and Cakes, Pastes, Creams, Fillings and sauces, Laminated Pastries. Part 4 of the Book Introduction to Indian Cooking, Condiments, Herbs, and spices used in Indian Cooking, Masalas and Pastes, Understanding Commodities and their usage in Indian Kitchen, Basic Indian Gravies Review: Good product - Good product Review: Milk frother - I recently purchased the GetSet Neven electric milk frother, and I'm really impressed! It's sleek, lightweight, and very easy to operate. The build quality feels premium with a smooth matte finish, and the power button is conveniently placed.