Food Production Operations, 1/e

Food Production Operations covers the basics of all kitchens—Western, Indian, and pastry—along with the latest tools and technologies.The concepts are illustrated with the help of photographs, charts, layouts, tables, and videos.Beginning with an introduction to cookery, the book goes on to discuss basic menu planning as well as principles and methods of cooking. It imparts to the readers an understanding of meats, vegetables, fruits, pastries, and so on. The book explores the history and evolution of Indian cuisine and delves into the basics of Indian gravies. It also includes sections on food safety, ergonomics, internal and external customers, modern cooking equipment, 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.