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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
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Pages : 560
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