# 0945482

International Cuisine and Food Production Management


Συγγραφέας: Bali Parvinder S
Εκδότης: OUP India
ISBN: 9780198073895
Αριθμός Σελίδων: 600
Διαστάσεις: 24x3x19
Γλώσσα Γραφής: english
Ημερομηνία 1ης Έκδοσης: 2012
Έτος Έκδοσης: 2012

Σύνοψη του βιβλίου "International Cuisine and Food Production Management"

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 pates, 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.


Συγγραφέας/εις: Bali Parvinder S
Κατηγορία: επιστημονικά
ISBN: 9780198073895
Ημερ/νία έκδοσης: 14/05/2012
Εκδότης: OUP India
Εξώφυλλο: Paperback
Σελίδες: 600
Γλώσσα βιβλίου: english
Τόπος έκδοσης: New Delhi
Χώρα έκδοσης: India
Βάρος βιβλίου: 856 gr
Διαστάσεις βιβλίου: 24x3x19 cm
Λεπτομέρειες εικονογράφησης: illustrations
Ημερομηνία πρώτης έκδοσης: 2012

Περιεχόμενα

PART 1 - WESTERN CUISINE - COLD SECTION; LARDER AND COLD KITCHEN; CHARCUTERIE AND PATES; 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

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