01846nam a22002417a 4500 2297 2297 OSt 20190701124533.0 190701b ||||| |||| 00| 0 eng d 978-81-8409-503-6 Allied Informatics, Jaipur 6283 26/06/2019 2019-20 BSDU English BSDU 641.5 ARO Arora, Krishna Theory of Cookery Chennai Frank Bros. & Co. 2019; c1992 356 The revised edition of the Theory of Cookery caters to the Syllabus of the National Council for Hotel Management, Various Food Craft Institutions, Polytechnics, Catering Technology institutes and Food Science Training Centres where the subject is taught. Comprehensive coverage of topics will ensure that students master the art and nuances of cooking which would take them ahead in their professional pursuit. This book is also supplemented by Theory of Cookery- Book of Recipes which has presented simple and practical Indian recipes in a very contemporary manner. The collection of recipes would help students of Hotel Management and Catering Institutes to acquaint themselves with similar dishes. Contents Introduction to Cookery Culinary History Aims and Objects of Cooking Methods of Cooking Foods Basic Preparation Basic Principles of Food Production Bakery and Patisserie Principles of Menu Planning Kitchen Management Production Management Culinary Terms Test Questions and Answers Index Salient Features: Arrangement of chapters in the proper sequence A section on vegetable carving Probable questions based on the trend of past question papers A glossary of culinary terms Various illustrations to serve as visual aids Carpentry Sharma, Mukesh (Editor) ddc BK 0 0 ddc 0 0 BSDU BSDU GEN 2019-07-01 360.00 8 641.5 ARO 017836 2025-10-31 2025-08-02 00:00:00 2025-08-02 360.00 2019-07-01 BK