Food production operations (62 resultados)

paperback. Condición: Good. The cover shows normal wear. There is light highlighting or handwriting through out the book. Fast shipping and order satisfaction guaranteed. A portion of your purchase benefits Non-Profit Organizations, First Aid and Fire Stations.

Condición: New. pp. 374.

Condición: good. Book is considered to be in good or better condition. The actual cover image may not match the stock photo. Hard cover books may show signs of wear on the spine, cover or dust jacket. Paperback book may show signs of wear on spine or cover as well as having a slight bend, curve or creasing to it. Book should have minimal to no writing inside and no highlighting. Pages should be free of tears or creasing. Stickers should not be present on cover or elsewhere, and any CD or DVD expected with the book is included. Book is not a former library copy.…

Condición: New. pp. 374.

Condición: New. pp. 416 Illus.

Condición: New. pp. 416.

Condición: New. pp. 416.

Soft cover. Condición: New. ISBN:9780198068495,Territorial restriction maybe printed on the book. This is an Int'l edition, ISBN and cover may differ from US edition, Contents same as US edition.

Condición: New. pp. 656.

Soft cover. Condición: New. Estado de la sobrecubierta: New. 2nd Edition. Contents: Preface. List of Colour Plates. List of Videos. Part 1. Introduction To Professional Kitchens: 1. Introduction to Cookery. 2. Hierarchy of Kitchen DePartment. 3. Layout of Kitchen DePartment. 4. Equipment and Fuels Used in the Kitchen. 5. Basic Menu Planning. Part 2. Basic Food Production Operations: 6. Basic Principles of Vegetable Cookery. 7. Classification of Fruits and Their Uses in Cooking. 8. Stocks. 9. Soups. 10. Sauces. 11. Salads. 12. Introduction to Meats. 13. Introduction to Fish and Shellfish. 14. Introduction to Eggs. 15. Seeds, Nuts, and Spices. 16. Introduction to Rice, Cereals, and Pulses. 17. Methods of Cooking. Part 3. Basics Of Bakery And Confectionery: 18. Basic Commodities Used in Bakery and Pastry. 19. Bread Fabrication. 20. Basic Sponges and Cakes. 21. Pastes, Creams, Fillings, and Sauces. 22. Laminated Pastries. Part 4. Basics Of Indian Cooking: 23. Introduction to Indian Cooking. 24. Condiments, Herbs, and Spices used in Indian Cuisine. 25. Masalas and Pastes. 26. Understanding Commodities and Their Usage in Indian Kitchen. 27. Basic Indian Gravies. Index. "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. In the DVD Videos showcasing various food production procedures and techniques to operate complex kitchen equipment. Recipes which include methods to prepare Indian, Western, and pastry food items. Key Features: Explains practical applications with photographs and videos. Discusses the various methods of cooking such as sautéing, steaming, braising, microwave cooking, etc. Includes chapters on stocks, soups, sauces, fish, eggs, bread making, etc. Is accompanied by a DVD containing 55 videos and 365 recipes.".…

Soft cover. Condición: New. ISBN:9789354977398,Territorial restriction maybe printed on the book. This is an Int'l edition, ISBN and cover may differ from US edition, Contents same as US edition.

Condición: New. pp. 656.

Condición: New. pp. 656.

paperback. Condición: Very Good. A nice copy. Clean text, solid binding. We are a small business and are slowly adding photos and more information for this listing for our new . Please for photos.

Condición: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.

Condición: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.

Paperback. Condición: Fair. No Jacket. Former library book; Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less.

Condición: New. Brand New Original US Edition. Customer service! Satisfaction Guaranteed.

Condición: new. New.

N.A. Condición: New. ISBN:9789385909252.

Soft cover. Condición: New. 3rd Edition. 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. 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.…

Soft cover. Condición: New. 1st Edition. Contents: I. Introduction to Food Production Operations: 1. Introduction to Cookery. 2. Kitchen - An overview. 3. Demystifying the World of Catering. 4. Kitchen Equipment. 5. Cooking Methods. 6. Latest Trends in Cookery. II. Basic Preparations: 7. Stocks. 8. Soups. 9. Sauces. 10. Salads. 11. Sandwiches. 12. Garnishes and Accompaniments. III. Commodities Used: 13. Egg Cookery. 14. Meat and Poultry. 15. Fish and Shellfish. 16. Vegetables. 17. Dairy Products. 18. Flavoring: Herbs and Spices. 19. Grains. IV. Basics of Bakery and Confectionery: 20. Understanding Bakery. 21. Bread Basics. 25. Basics of Pastry and Cream. Appendices. Principles of Food Production Operations comprehensively describes the fundamental principles of the world of the culinary arts - both theory and practice. Divided into four parts, Introduction to Food Production Operations, Basic Preparations, Commodities Used, Basics of Bakery and Confectionery, the book has been conceptualized and designed to become an indispensable textbook for Hotel Management students for various degree and diploma courses in food production. The book covers the latest curricular requirements of the hotel management syllabus designed by the NCHMCT and other educational organizations/universities. Besides being a treasure trove for students, this book will be a useful reference for professional and budding chefs, hoteliers and restaurateurs, and any food enthusiast. (jacket). …

Hardcover. Condición: Good. No Dust Jacket. Sixth Edition. Exlibrary with usual library markings. Some cover wear. Repaired hinges.; 349 pages.

Condición: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.

Condición: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.

Condición: New. pp. 600.

Condición: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.

Condición: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.

Condición: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.

Condición: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.