02223nam a22002297a 4500 2235 2235 OSt 20190610151700.0 190610b ||||| |||| 00| 0 eng d 978-0-19-947444-3 Allied Informatics, Jaipur 6235 5/6/2019 2019-20 BSDU English BSDU 641.5 BAL Bali, Parvinder S. Theory of Cookery New Delhi Oxford University Press 2018 230 Theory of Cookery is designed for students of diploma and food craft courses in hotel management. Catering to the syllabus of National Council for Hotel Management and Catering Technology, the book elaborates on the concept of cookery, methods of cooking, and various features of a professional kitchen. The book begins with an introduction to cookery, standards of personal hygiene, protective clothing, and safety procedure in handling equipments which a chef needs to maintain. It also gives an overview of the origin of modern cookery and provides a list of culinary terms. Following this, the book discusses organizational structure and layout of a professional kitchen, along with duties and responsibilities of various chefs. Basic menu planning, aims and methods of cooking food as well as commodities used for cooking have been explained at length too. The book also includes chapters on salads, soups, eggs, meat, and fish cookery. Contents: Introduction To Cookery Organizational Structure And Layout Of Kitchen Basic Menu Planning Aims And Objectives Of Cooking Food Use Of Vegetables And Fruits In Cookery Stocks, Sauces, And Gravies Soups And Salads Meat, Fish, And Egg Cookery Methods Of Cooking Features Discusses roles of various commodities used in cooking along with different methods of cooking such as sautéing, steaming, braising, microwave cooking and more in detail Provides important points (chef’s tips) interspersed in the text to avoid accidents in the kitchen Explains practical aspects of cookery with photographs, tables, and figures Includes assessment tools such as review questions and project assignments Hospitality ddc BK 0 0 ddc 0 0 BSDU BSDU GEN 2019-06-10 325.00 6 641.5 BAL 017782 2025-10-31 2025-08-02 00:00:00 2025-08-02 325.00 2019-06-10 BK 0 0 ddc 0 0 BSDU BSDU GEN 2019-06-10 325.00 1 641.5 BAL 017783 2021-12-09 00:00:00 2021-10-27 325.00 2019-06-10 BK 0 0 ddc 0 1 RB BSDU BSDU 2019-06-10 325.00 0 641.5 BAL 017784 2020-02-12 00:00:00 325.00 2019-06-10 BK