Food production and culinary art

By:

Verma, Maheshwari P

Contributor(s):

Khanna, Satish C

Material type: Text

TextPublication details: Mumbai Shroff publishers and distributors 2013Description: xvi, 342p., pbkISBN:

9789350239537

Subject(s):

DDC classification:

641.5892 VER

Summary: The main note and aim of this book is the conceptual details of each topic. Food Production is neither boring nor very difficult if it is studied with proper interest but one has got to be very artistic in nature and attitude. The thorough knowledge in this book of Food Production is specially designed to cater to the needs and meet the requirements of the students graduating in the course of Food Production Operations and Management. This book will also certainly help even those who are already in the trade of Food Production. This book is divided into eleven units. The first Unit of this book focuses more on the aspects of Professional Cooking and providing details about Fundamentals of Foods, Aims and objectives of cooking the food and materials used in it. The second unit of this book mainly emphases on commodities and vegetables. This Unit is provides details of flavorings & seasonings, sweetening agents, thickening agents, various spices, egg preparations, dairy products, potatoes and its variations.

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Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode
Gratis Resources	Plaksha University Library	Technology	641.5892 VER (Browse shelf(Opens below))	Available		G000228

The main note and aim of this book is the conceptual details of each topic. Food Production is neither boring nor very difficult if it is studied with proper interest but one has got to be very artistic in nature and attitude. The thorough knowledge in this book of Food Production is specially designed to cater to the needs and meet the requirements of the students graduating in the course of Food Production Operations and Management. This book will also certainly help even those who are already in the trade of Food Production.

This book is divided into eleven units. The first Unit of this book focuses more on the aspects of Professional Cooking and providing details about Fundamentals of Foods, Aims and objectives of cooking the food and materials used in it. The second unit of this book mainly emphases on commodities and vegetables. This Unit is provides details of flavorings & seasonings, sweetening agents, thickening agents, various spices, egg preparations, dairy products, potatoes and its variations.

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