Theory of Cookery at Meripustak

Theory of Cookery by Parvinder S Bali, Oxford University Press

Books from same Author: Parvinder S Bali

Books from same Publisher: Oxford University Press

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  • General Information  
    Author(s)Parvinder S Bali
    PublisherOxford University Press
    Publish YearApril 2017


    Oxford University Press Theory of Cookery by Parvinder S Bali

    Theory of Cookery is designed for students of diploma and food craft courses in hotel management. Catering to the syllabus of National Council for Hotel Management and Catering Technology, the book elaborates on the concept of cookery, methods of cooking, and various features of a professional kitchen.

    The book begins with an introduction to cookery, standards of personal hygiene, protective clothing, and safety procedure in handling equipments which a chef needs to maintain. It also gives an overview of the origin of modern cookery and provides a list of culinary terms. Following this, the book discusses organizational structure and layout of a professional kitchen, along with duties and responsibilities of various chefs. Basic menu planning, aims and methods of cooking food as well as commodities used for cooking have been explained at length too. The book also includes chapters on salads, soups, eggs, meat, and fish cookery.