International Cuisine and Food Production Management
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Product details:
- Publisher OUP India
- Date of Publication 7 June 2012
- ISBN 9780198073895
- Binding Paperback
- No. of pages600 pages
- Size 242x185x26 mm
- Weight 856 g
- Language English 0
Categories
Short description:
International Cuisine and Food Production Management is a comprehensive textbook specially designed to meet the needs of final year students of hotel management and aspiring chefs. It explores the concepts of international food production and illustrates them using numerous photographs, figures, and tables. The accompanying CD contains numerous recipes.
MoreLong description:
International Cuisine and Food Production Management is a comprehensive textbook specially designed for the final year degree/diploma students of hotel management. The book explores key concepts and illustrates them through numerous figures, photographs, and tables.
Divided into four parts, the first part elaborates Western cuisine (cold section) and covers larder, charcuterie and pâtés, appetizers and garnishes, sandwiches, use of herbs and wines in cooking. The second part throws light on a variety of international cuisines such as Italian, Mediterranean, Mexican, French, British, Scandinavian, German, Chinese, Japanese, and Thai, and also discusses Western plated food and health food. The third part discusses advance confectionary and includes cakes and pastries, chocolates, desserts, sauces and coulis, cookies and biscuits. The final part discusses production management and research & new product development.
The book would be very useful to hotel management students in understanding international food production and bakery. It will also serve as a handy tool for chefs with its coverage of topics and the various recipes.
Table of Contents:
Part 1 - Western Cuisine - Cold Section
Larder and Cold Kitchen
Charcuterie and Pâtés
Appetizers and Garnishes
Sandwiches
Use of Herbs and Wines in Cooking
Part 2 - International Cuisines
Western Cuisine
European Cuisine
Western Plated Food
Concept of Health Food
Oriental Cuisine
Part 3 - Advance Confectionary
Cakes and Pastries
Chocolate
Desserts
Ice Creams and Frozen Desserts
Sauces and Coulis
Cookies and Biscuits
Part 4 - Food Production Management
Production Management
Research and Product Development
