Food Production Operations

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The second edition of Food Production Operations continues to provide a comprehensive and lucid coverage of the subject.

The entire book is divided into five parts-Introduction to Professional Kitchens, Basic Food Production Operations, Basics of Bakery and Confectionery, Basics of Indian Cooking, and Communication.

Beginning with an introduction to cookery, the book discusses basic menu planning, and principles and methods of cooking. It discusses meats, vegetables, fruits, pastries, and more. The book also explores the evolution of Indian cuisine and discusses Indian gravies.

AuthorParvinder Bali
Height957 mm
Length732 mm
Width94 mm
Weight198 g
Language TypePublished
Number Of Pages612
Package Quantity1
Part NumberOXFOV
Product GroupBook
Publication Date2014-04-30
Sales Rank975

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