INTERNATIONAL CUISINE AND FOOD PRODUCTION MANAGEMENT by Parvinder S. Bali

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INTERNATIONAL CUISINE AND FOOD PRODUCTION MANAGEMENT

by Parvinder S. Bali

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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 p?t?s, 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. 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 Preface List of Colour Plates PART I: COLD KITCHEN 1. Larder or Cold Kitchen 2. Charcuterie 3. Appetizers and Garnishes 4. Sandwiches 5. Uses of Herbs and Wines in Cooking PART II: INTERNATIONAL CUISINES 6. Western Cuisines 7. European Cuisines 8. Western Plated Food 9. Concept of Health Food 10. Oriental Cuisines PART III: ADVANCED PASTRY AND CONFECTIONERY 11. Cakes and Pastries 12. Chocolate 13. Desserts 14. Ice Creams and Frozen Desserts 15. Sauces and Coulis 16. Cookies and Biscuits PART IV: FOOD PRODUCTION MANAGEMENT 17. Production Management 18. Research and Product Development Index ISBN - 9780198073895

Pages : 560

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