03220nam a22002297a 4500 2236 2236 OSt 20190610153142.0 190610b ||||| |||| 00| 0 eng d 978-0-19-807389-5 Allied Informatics, Jaipur 6235 5/6/2019 2019-20 BSDU English BSDU 647.94068 BAL Bali, Parvinder S. International Cuisine & Food Production Management New Delhi Oxford University Press 2019; c2012 527 International Cuisine and Food Production Management is a comprehensive textbook specially designed for the final year degree-diploma students of hotel management. The book explores key concepts and illustrates them through numerous figures, photographs, and tables. Divided into four parts, the first part elaborates Western cuisine (cold section) and covers larder, charcuterie and pâtés, appetizers and garnishes, sandwiches, use of herbs and wines in cooking. The second part throws light on a variety of international cuisines such as Italian, Mediterranean, Mexican, French, British, Scandinavian, German, Chinese, Japanese, and Thai, and also discusses Western plated food and health food. The third part discusses advanced confectionery and includes cakes and pastries, chocolates, desserts, sauces and coulis, and cookies and biscuits. The final part discusses production management and research and new product development. The book will also serve as a handy tool for chefs with its coverage of topics and the various recipes, besides students. Contents PART I: COLD KITCHEN Chapter 1. Larder or Cold Kitchen Chapter 2. Charcuterie Chapter 3. Appetizers and Garnishes Chapter 4. Sandwiches Chapter 5. Uses of Herbs and Wines in Cooking PART II: INTERNATIONAL CUISINES Chapter 6. Western Cuisines Chapter 7. European Cuisines Chapter 8. Western Plated Food Chapter 9. Concept of Health Food Chapter 10. Oriental Cuisines PART III: ADVANCED PASTRY AND CONFECTIONERY Chapter 11. Cakes and Pastries Chapter 12. Chocolate Chapter 13. Desserts Chapter 14. Ice Creams and Frozen Desserts Chapter 15. Sauces and Coulis Chapter 16. Cookies and Biscuits PART IV: FOOD PRODUCTION MANAGEMENT Chapter 17. Production Management Chapter 18. Research and Product Development Features Elaborates on the culinary history, regions, specialities, famous dishes of various international cuisines such as Western, European, and Oriental Devotes a complete part to advanced confectionery including cakes, pastries, chocolates, desserts, cookies, and biscuits Includes key managerial issues such as production planning and scheduling, production quality and quantity control, forecasting and budgeting, menu costing, yield management, and new product development Includes 16 colour plates In the CD Over 370 recipes together with formulas to calculate waste percentage and food cost of the dish Recipes divided into cold kitchen, international cuisines, and advanced pastry and confectionery PowerPoint presentations on step-by-step preparation of terrine and pate Hospitality ddc BK 0 0 ddc 0 0 BSDU BSDU GEN 2019-06-10 675.00 1 647.94068 BAL 017785 2024-01-16 00:00:00 2023-09-28 675.00 2019-06-10 BK 0 0 ddc 0 0 BSDU BSDU GEN 2019-06-10 675.00 1 647.94068 BAL 017786 2021-01-23 00:00:00 2021-01-06 675.00 2019-06-10 BK 0 0 ddc 0 1 RB BSDU BSDU 2019-06-10 675.00 0 647.94068 BAL 017787 2020-02-12 00:00:00 675.00 2019-06-10 BK