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Food Production Operations

2021-01-27
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Release : 2021-01-27
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Kind : eBook
Book Rating : 793/5 ( reviews)

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Book Synopsis Food Production Operations by : CHEF PARVINDER S. BALI

Download or read book Food Production Operations written by CHEF PARVINDER S. BALI. This book was released on 2021-01-27. Available in PDF, EPUB and Kindle. Book excerpt: Food Production Operations, 3e is a comprehensive text designed for students of degree and diploma courses in hotel management. The book aims to introduce students to the world of professional cookery.

Principles of Food Production Operations

2017-02-28 Cooking
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Release : 2017-02-28
Genre : Cooking
Kind : eBook
Book Rating : 252/5 ( reviews)

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Book Synopsis Principles of Food Production Operations by : Yogesh Singh

Download or read book Principles of Food Production Operations written by Yogesh Singh. This book was released on 2017-02-28. Available in PDF, EPUB and Kindle. Book excerpt: Describes the fundamental principles of food production - both theory and practice. Divided into four parts, the book has been conceptualized and designed to become an indispensable textbook for hotel management students.

Quantity Food Production Operations and Indian Cuisine

2011 Business & Economics
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Release : 2011
Genre : Business & Economics
Kind : eBook
Book Rating : 495/5 ( reviews)

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Book Synopsis Quantity Food Production Operations and Indian Cuisine by : Parvinder S. Bali

Download or read book Quantity Food Production Operations and Indian Cuisine written by Parvinder S. Bali. This book was released on 2011. Available in PDF, EPUB and Kindle. Book excerpt: Accompanied by one CD-ROM in pocket inside back pocket.

Food Production Operations

2014-05-08 Cooking, Indic
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Release : 2014-05-08
Genre : Cooking, Indic
Kind : eBook
Book Rating : 510/5 ( reviews)

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Book Synopsis Food Production Operations by : Parvinder S. Bali

Download or read book Food Production Operations written by Parvinder S. Bali. This book was released on 2014-05-08. Available in PDF, EPUB and Kindle. Book excerpt: 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

Food Processing Technology

2009-06-22 Technology & Engineering
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Release : 2009-06-22
Genre : Technology & Engineering
Kind : eBook
Book Rating : 344/5 ( reviews)

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Book Synopsis Food Processing Technology by : P.J. Fellows

Download or read book Food Processing Technology written by P.J. Fellows. This book was released on 2009-06-22. Available in PDF, EPUB and Kindle. Book excerpt: The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, ‘minimal’ processing technologies, functional foods, developments in ‘active’ or ‘intelligent’ packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time. Introduces a range of processing techniques that are used in food manufacturing Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods Describes post-processing operations, including packaging and distribution logistics

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