0
17 years of experience17 years of Excellence
SUBJECTS
ADV. SEARCH
Indian Books on Discounts
  Theory of Cookery
 

Theory Of Cookery

by Arora K

  Price : Rs 320.00
  Your Price : Rs 288.00
Discount
10
In Stock
  Culinary classes teach the students how to cook various dishes. But most do not teach the science behind cookery and its history. Theory Of Cookery has been written to teach the readers about the techniques of cooking, the art of cooking wonderful dishes, and the history of the culinary art.

The book begins with an introductory section on the subject. It defines cooking as a chemical process where different ingredients are mixed together to produce a composite taste. This involves the use of heat, the science of decision making, and the use of technical knowledge. It also involves creativity in cooking and presenting the dishes. So cookery is also an art.

The author then goes into culinary history of French and International cooking. He also looks into traditional Indian cooking and the regional dishes. She then defines the aims and objectives of cooking. This involves planning from the pre-production stage to the planning of the texture, flavor, and the seasonings to be used to create a wonderful end product.

The book then examines cooking methods like baking, microwave cooking, frying, broiling, grilling, roasting and boiling. It then discusses basic preparations like soups, salads and sauces. It also goes into different categories of food production like vegetable cookery, meat and fish cookery, cooking pulses and cereals, sandwich making, and egg cookery.

The book next covers bakery and pastry items, and principles of menu planning. It discusses kitchen management in hotels which includes aspects like staffing, meal production, transportation, and kitchen planning and maintenance. It also focuses on topics like equipment, maintenance and safety measures.

Theory Of Cookery is tailored for the syllabus of the National Council for Hotel Management and various other similar institutes. The chapters are arranged in a logical sequence, and the author also provides a section on vegetable carving. The book contains a glossary of cooking terms at the end.,There is also a section of questions based on past question papers on the subject.

ISBN - 9788184095036
 


Credit Cards
Payment accepted by All Major Credit and Debit Cards, Net Banking, Cash Cards, Paytm, UPI, Paypal. Our payment gateways are 100% secure.
Check Delivery
Books by Same Author
20%
Physiology Of Biochemistry
by Prakash, M & C. K. Arora
20%
Physiology Of Nervous Systems
by Prakash, M & C. K. Arora
20%
Physiology Of Feeding And Nutrition
by Prakash, M & C. K. Arora
18%
A Crash Course in AIEEE Chemistry 2011
by K. K. Arora
18%
A Complete Crash Course for the JEE MAINS 2014
by Dinesh Khattar , Ravi Raj Dudeja , K. K. Arora
Books of Similar Interest
Healthy Dishes
by NA
Stir-Fry!
by Katie Rogers
Birthday Cakes for Kids
by Annie Riggs
18%
South Asian Cooking Made Easy For Working Couples
by Amitab Hafeez
Drinks and Mocktails
by Sanjeev Kapoor
Best Book Mart
Support

Call Us Phone : +91-9266663909
Email Us Email : support [at] bestbookmart.com
Working Hours Timing : 10:00 AM to 6:00 PM (Mon-Fri)
Powered By
CCAvenue
SSL Protection