Manual of Culinary Fundamentals

By S.K. SINGH GAURAV GARG DINESH KUMAR KARUSH

SKU: 9789382127031

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This book is written keeping in view the interest of budding professionals in field of food Culinary. This hand book is a guide to Indian and Western Kitchen for Hotel Management, Culinary Arts students as well as for participating chefs in culinary industry. Easy tips and conversion tables along with practical experience are given to enhance the skill levels. The vocabulary for Indian Kitchen and Western Kitchen will help students and learners to crack the complex terminology. Well demanded photographs and sketches related with meat, poultry and fish cuts have been included to ease the understanding on concern topics. It would provide an insight to Culinary Basics and help the reader refresh them in a snapshot. Contents 1 Conversion Table 2 Equipments 3 Knife and Its Parts 4 Fire Safety in Kitchen 5 Hierarchy of Five Star Hotel Kitchen 6 Layout of a Five Star Hotel Kitchen 7 Misc-en-Place and Vegetable Cuts 8 Cooking 9 Vegetable Pigments 10 Fish Cuts 11 Poultry Cut 12 Lamb Cuts 13 Beef Cuts 14 Eggs 15 Stock 16 Sauce 17 Soups 18 Parts of Salad 19 Types of Dressings 20 Garden Greens 21 Variety of Fruits and Vegetables 22 French Classical Menu 23 Sandwich 24 Cheese 25 Standard Accompaniments 26 Matching Herbs and Spices 27 Garde Manger 28 Types of Gravy 29 Indian Culinary Preparations 30 Tandoor 31 Indian Vocabulary 32 Indian Terminology 33 Western Vocabulary 34 Hazard Analysis and Critical Control Point (HACCP) 35 Menu Planning 36 Introduction to Bakery and Pastry 37 Kitchen Stores Management

Additional Info

Additional Info

Author S.K. SINGH GAURAV GARG DINESH KUMAR KARUSH
ISBN 9789382127031
Publisher Ane Books
Year of Publication 2013
Binding PB

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