01987nam a22002537a 4500999001500000003000400015005001700019008004100036020002200077028005800099040002400157082001500181100001900196245002200215260004400237300000800281500070500289504030000994520023701294650001401531700002801545942001201573952014801585  c2297d2297OSt20190701124533.0190701b           ||||| |||| 00| 0 eng d  a978-81-8409-503-6  bAllied Informatics, Jaipurc6283d26/06/2019q2019-20  aBSDUbEnglishcBSDU  a641.5bARO  aArora, Krishna  aTheory of Cookery  aChennaibFrank Bros. & Co.c2019; c1992  a356  aThe 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.  aContents
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  aSalient 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  aCarpentry  aSharma, Mukesh (Editor)  2ddccBK  00102ddc4070aBSDUbBSDUcGENd2019-07-01g360.00l8o641.5 AROp017836q2025-10-31r2025-08-02 00:00:00s2025-08-02v360.00w2019-07-01yBK