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  • Fundamentals of Culinary Art(Theory and Practice of Cooking), 1st Edition Fundamentals of Culinary Art(Theory and Practice of Cooking), 1st Edition

Fundamentals of Culinary Art(Theory and Practice of Cooking)

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Author: Jagmohan Negi

ISBN: 9788121940290

Availability: In stock

Regular Price: Rs.425.00

Selling Price Rs.399.00

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About the Book

Fundamentals of Culinary Art(Theory and Practice of Cooking)
Theory and Practice of Cooking - For the Students of Hotel Management

CONTENTS

PART–I: Introduction | Food and Beverage : An Introduction | The Art and Science of Cooking | Manual Skills and Modern Technology | Sanitation and Safety

Part–II: Food Preparation | Vegetables and Fruits | Eggs and Dairy Produce | Breeding and coating | Meat and Poultry | Sea Food : Fish and Shellfish

PART – III : Techniques of Cooking Food | Methods of Cooking | The Extraction of Flavour | Baking Roasting & Boiling : Dry Heat Methods | Moist Heat Method | Cooking in Fat or Frying | Caramelizing and Tenderizing Combination Method | Salads, Fruit Salad, salad Dressing and Sandwiches | Cooking of Vegetables | Starches : Potatoes and Pastas | Eggs Preparation | Stocks Sauces Soups and Gravies

PART – IV : Food Production | Frying | Roasting | Broiling or Grilling | Sauteing : Griddle Frying | Boiling Meat and Fish | Pot- Roasting | Braising Portion – Cut Out Meats | Stewing : Meat Sea Food and Vegetables Fricassees, Blanquettes and casseroles.

Additional Information

ISBN 9788121940290
Author Jagmohan Negi
Binding Paperback
Shipping Days Ships in 7-8 Days
Language English
Edition 1st Edition
Publisher S. Chand Publishing
Image Gallery N/A

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