Food Production Operations (BOK)

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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.

Produktfakta

Språk Engelsk Engelsk Innbinding Heftet
Utgitt 2014 Forfatter
Forlag
OXFORD UNIVERSITY PRESS ACADEM
ISBN 9780199450510
Antall sider 612 Dimensjoner 18,9cm x 24,6cm x 4,9cm
Vekt 1332 gram Leverandør Bertram Trading Ltd