Textbook of Food Production : Basic Training Kitchen

Contents: Foreword. Preface. 1. Introduction to Cookery. 2. Food Hygiene, Sanitization and Safety. 3. Tools and equipment. 4. Kitchen organization. 5. Fuels. 6. Method of cooking. 7. Kitchen staples (Cereals, Pulses, Nuts and Seeds). 8. Herbs and Spices. 9. Fats and oils. 10. Vegetables (Fr. Legumes) Identification and Fabrication. 11. Fruit. 12. Milk and Milk Products. 13. Cheese (Fr. Fromage). 14. Egg (Fr. Oeufs). 15. Pasta. 16. Breakfast. 17. Salad and Salad Dressing. 18. Stock (Fr. Fond). 19. Thickening Agents. 20. Roux and Sauces. 21. Soup (Fr. Potage). 22. Fish (Fr. Poisson). 23. Poultry and games (Fr. Vollaile etes Gibier). 24. Mutton and Lamb. 25. Beef (Fr. Boeuf). 26. Pork (Fr. Porc). 27. Culinary Terms. 28. Nutritional Value. 29. Metric Conversions. 30. Principles of Baking. 31. Basic Commodities used in Bakery. 32. Basic Tools used in bakery. 33. Bread (Fr. Pain). 34. Cake. 35. Icing. 36. Pie and Tarts. 37. Pastry (Fr. Pate). 38. Biscuits and Cookies. Bibliography.

Although teaching and learning are different words, but it can sit side by side with friendly gesture. As teaching has different level must know, may know, could know, our motto is to write this book which will give a guide to the must know level of learning.

This book provides an invaluable foundation for acquiring basic professional skill and knowledge. In this edition we have attempted to balance the traditional with the modern.

This book will be ideal for: 1. All hotel management students (Undergraduate and post graduate). 2. Diploma/Craft course students of F & B Production. 3. Teachers of Food Production. 4. Apprentices of Food Production. 5. All Chefs. 6. New entrants who have no formal training or education in Food Production. 7. Convention and training centre that provides food production. 8. All Hospitality Trainers.