Overview

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.

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9780199450510

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Parvinder S. Bali is Programme Manager, Culinary Services, at the Oberoi Centre of Learning and Development (OCLD), New Delhi. He is a certified hospitality educator from the American Hotel and Lodging Association (AHLA), a certified professional chef from the Culinary Institute of America, and also a certified Chef de Cuisine from the American Culinary Federation.

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