Fundamentals of Culinary Art Theory and Practice of Cooking
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Synopsis
The book is specially written for the students/trainees of the IHMs, Culinary Schools, and Hotel Management Departments who are undergoing training to become Chefs/Food Production and Beverage Managers/service employees. The book consists of basic terms and techniques of food production and cuisine. It contains exercises, objective type problems, dialogues, role-plays and group exercises and number of practical tasks and assignments.
Food & Beverage : An Introduction * The Art and Science of Cooking * Manual Skills and Modern Technology * Sanitation and Safety.
Part-I: Introduction Part-Ii: Food Preparation Part-Iii: Techniques Of Cooking Food Part-Iv: Food Production
- Paperback
- Publisher: S Chand & Co Ltd
- Language: English
- ISBN: 9788121940290
- Product dimensions: 20 x 14 x 4 cm
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