Fundamentals of Culinary Art (Theory and Practice of Cooking), 1/e

Fundamentals of Culinary Art (Theory and Practice of Cooking), 1/e

Authors : Jagmohan Negi

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About the Author

Jagmohan Negi :- Ph.D., FHCIMA (London) Advance Courses on Tourism Studies (Switzerland)
 

About the Book

The book is specially written for the students/trainees of the IHMs, Culinary Schools, and Hotel Management Departments who are undergoing training to become Chefs/Food Production and Beverage Managers/service employees. The book consists of basic terms and techniques of food production and cuisine. It contains exercises, objective type problems, dialogues, role-plays and group exercises and number of practical tasks and assignments.

 

 

Table of Content

Part-I: Introduction Part-Ii: Food Preparation Part-Iii: Techniques Of Cooking Food Part-Iv: Food Production