Fundamentals of Food Production Principles is a comprehensive, syllabi-oriented text book that has been developed especially for the students of Hotel Management and specially for B.Sc. Hospitality Management students. The book has been developed keeping in mind the fact that there are no comprehensive notes available for food production (New Syllabus for B.Sc. Hospitality Studies, First Year).
The book is specially designed to meet the needs of students in undergraduate course in Hotel Management. The concepts are presented in easy language for the understanding of the students. All the topics included in the syllabus are covered in the book. In addition to these, explanatory diagrams are also provided in the book. Each chapter of the book begins with crisp learning aims. Chapters included ranges from introduction of food production to various methods of cooking, basic mother sauces, different commodities, etc. which a chef should know.
We hope this book will be useful to Hospitality students to understand the basic concepts of Food Production.
Contents –
1. Introduction to Professional Cookery
2. Organization Structure in the Kitchen
3. Cooking Utensils and Small Equipments
4. Fuels Used in the Kitchen
5. Professional Attributes
6. Commodities Used in the Catering Industry
7. Pigments in Foods
8. Introduction to Food Pre-preparation
9. Introduction to Methods of Cooking
10. Stocks
11. Sauces
12. Soups
13. Texture, Accompaniments and Garnishes
14. Introduction to Bakery and Confectionery
15. Function of Ingredients in Bakery and Confectionery
16. Yeast Dough
