Food Production Operations (Record no. 2243)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 03284nam a22002417a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20190612092415.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 190612b ||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 978-0-19-945051-0 |
| 028 ## - PUBLISHER NUMBER | |
| Source | Allied Informatics, Jaipur |
| Bill Number | 6241 |
| Bill Date | 6/6/2019 |
| Purchase Year | 2019-20 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | BSDU |
| Language of cataloging | English |
| Transcribing agency | BSDU |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 641.57 |
| Item number | BAL |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Bali, Parvinder S. |
| 245 ## - TITLE STATEMENT | |
| Title | Food Production Operations |
| 250 ## - EDITION STATEMENT | |
| Remainder of edition statement | 2nd |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | New Delhi |
| Name of publisher, distributor, etc. | Oxford University Press |
| Date of publication, distribution, etc. | 2018 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 586 |
| 500 ## - GENERAL NOTE | |
| General note | Food Production Operations, 2e is a comprehensive text designed for students of degree and diploma courses in hotel management. The book aims to introduce students to the world of professional cookery. It covers all aspects of food production, including basics of all kitchens, modern kitchen equipment, layout, menu planning, basic cuts, and more. It also includes sections on food safety, new concepts in wine and food pairing, and game and poultry. With its up-to-date coverage and practice-oriented approach, the book would also be useful to aspiring chefs, besides hotel management students. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Contents<br/>PART I: INTRODUCTION TO PROFESSIONAL KITCHENS<br/>Chapter 1. Introduction to Cookery<br/>Chapter 2. Hierarchy of Kitchen Department<br/>Chapter 3. Layout of Kitchen Department<br/>Chapter 4. Equipment and Fuels Used in the Kitchen<br/>Chapter 5. Basic Menu Planning<br/>PART II: BASIC FOOD PRODUCTION OPERATIONS<br/>Chapter 6. Basic Principles of Vegetable Cookery<br/>Chapter 7. Classification of Fruits and their uses in Cooking<br/>Chapter 8. Stocks<br/>Chapter 9. Soups<br/>Chapter 10. Sauces<br/>Chapter 11. Salads<br/>Chapter 12. Introduction to Meats<br/>Chapter 13. Introduction to Fish and Shellfish<br/>Chapter 14. Introduction to Eggs<br/>Chapter 15. Seeds, Nuts, and Spices<br/>Chapter 16. Introduction to Rice, Cereals, and Pulses<br/>Chapter 17. Methods of Cooking<br/>PART III: BASICS OF BAKERY AND CONFECTIONERY<br/>Chapter 18. Basic Commodities Used in Bakery and Pastry<br/>Chapter 19. Bread Fabrication<br/>Chapter 20. Basic Sponges and Cakes<br/>Chapter 21. Pastes, Creams, Fillings, and Sauces<br/>Chapter 22. Laminated Pastries<br/>PART IV: BASICS OF INDIAN COOKING<br/>Chapter 23. Introduction to Indian Cooking<br/>Chapter 24. Condiments, Herbs, and Spices Used in Indian Cuisine<br/>Chapter 25. Masalas and Pastes<br/>Chapter 26. Understanding Commodities and Their Usage in Indian Kitchen<br/>Chapter 27. Basic Indian Gravies<br/>PART V: COMMUNICATION<br/>Chapter 28. Kitchen Communication |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Features<br/><br/>Based on the National Council for Hotel Management & Catering Technology (NCHMCT) syllabus<br/>Introduces the basics of Indian and Western cuisine<br/>Discusses the various methods of cooking such as sautéing, steaming, braising, microwave cooking, and more<br/>Includes dedicated chapters on stocks, soups, sauces, fish, eggs, bread making, etc.<br/>Explains the practical aspects of food production with photographs, tables, figures, and videos<br/>Includes assessment tools such as concept review questions and project exercises<br/>In the DVD<br/>Videos on food production and kitchen operations<br/>Recipes of Indian, Western, and pastry items.<br/>Online Resources include:<br/>For lecturers:<br/>PowerPoint Slides<br/>Instructor's Manual<br/>For students:<br/>Multiple Choice Questions |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Hospitality |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| Koha item type | Books |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Cost, normal purchase price | Total Checkouts | Full call number | Barcode | Checked out | Date last seen | Date last checked out | Cost, replacement price | Price effective from | Koha item type | Collection code |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | BSDU Knowledge Resource Center, Jaipur | BSDU Knowledge Resource Center, Jaipur | General Stacks | 06/12/2019 | 750.00 | 2 | 641.57 BAL | 017806 | 10/31/2025 | 08/02/2025 | 08/02/2025 | 750.00 | 06/12/2019 | Books | |||||
| Dewey Decimal Classification | BSDU Knowledge Resource Center, Jaipur | BSDU Knowledge Resource Center, Jaipur | General Stacks | 06/12/2019 | 750.00 | 2 | 641.57 BAL | 017807 | 09/29/2022 | 04/27/2022 | 750.00 | 06/12/2019 | Books | ||||||
| Dewey Decimal Classification | Not For Loan | BSDU Knowledge Resource Center, Jaipur | BSDU Knowledge Resource Center, Jaipur | 06/12/2019 | 750.00 | 641.57 BAL | 017808 | 02/12/2020 | 750.00 | 06/12/2019 | Books | Not for Loan | |||||||
| Dewey Decimal Classification | BSDU Knowledge Resource Center, Jaipur | BSDU Knowledge Resource Center, Jaipur | Audio Visual | 06/12/2019 | 750.00 | 641.57 BAL | CD853 | 06/12/2019 | 750.00 | 06/12/2019 | CDs & DVDs | ||||||||
| Dewey Decimal Classification | BSDU Knowledge Resource Center, Jaipur | BSDU Knowledge Resource Center, Jaipur | Audio Visual | 06/12/2019 | 750.00 | 641.57 BAL | CD854 | 06/12/2019 | 750.00 | 06/12/2019 | CDs & DVDs | ||||||||
| Dewey Decimal Classification | BSDU Knowledge Resource Center, Jaipur | BSDU Knowledge Resource Center, Jaipur | Audio Visual | 06/12/2019 | 750.00 | 641.57 BAL | CD855 | 06/12/2019 | 750.00 | 06/12/2019 | CDs & DVDs |