Food Production and Culinary Art

About the Book

The main note and aim of this book is the conceptual details of each topic. FOOD PRODUCTION is neither boring nor very difficult if it is studied with proper interest but one has got to be very artistic in nature and attitude. The thorough knowledge in this book of Food Production is specially designed to cater to the needs and meet the requirements of the students graduating in the course of Food Production Operations and Management. This book will also certainly help even those who are already in the trade of Food Production.

This book is divided into eleven units. The first Unit of this book focuses more on the aspects of Professional Cooking and providing details about Fundamentals of Foods, Aims and objectives of cooking the food and materials used in it. The second unit of this book mainly emphases on commodities and vegetables. This Unit is provides details of flavorings & seasonings, sweetening agents, thickening agents, various spices, egg preparations, dairy products, potatoes and its variations.

The third unit of this book contains six chapters which mainly give more attention to methods of mixing of food, methods of cooking, texture, soups and sauces, mother sauces and its derivatives. The fourth unit of this book has five chapters and concentrates more on the study of fish, poultry, lamb, pork and beef along with detailed knowledge of various standard cuts and their uses with important standard recipes wherever applicable. The fifth unit of this book has got five chapters which mainly emphasize on vegetables and salads, preparation of vegetables, pulse cookery and temperatures.

The sixth unit of this book has got four chapters which concentrate on detailed knowledge of menu Planning, garnishes and the accompaniments, suggested garnishes and various terms which feature with the names of the dishes. The seventh unit of this book has got two chapters with a detailed study of the Chutnies and the gravies.

The eighth unit of this book is on beverages which have a detailed study on tea, coffee and cocoa. The ninth unit of this book is mainly focused on culinary terms and has two chapters with a detailed knowledge of Indian and Western terminology. The tenth unit of this book is on detailed knowledge of buffet preparations. The eleventh unit of this book has given special attention on the Hindi equivalents to some of the western terms.

About The Authors
Maheshwari Prasad Verma is presently working as Assistant professor and programme leader with Amity School of Hospitality, Amity University—Sector 125, Noida. He has 19 years of experience in the hotel industry and academia. After completing his Hotel Management Diploma from Dehradun catering college, he has worked nationally and internationally with hotel groups like Oberoi, Clarks, Fariyas and Holiday Inn international chain South Africa as a Chef. He has also completed Masters in Tourism Management and M Phil in Business Management. Before working with the current organisation, the author was also associated with a very prestigious university at London (U.K.). He is also associated with various hotels and restaurant chains for kitchen and facility planning.

Satish Chandra Khanna is presently working as Assistant professor in Amity School of Hospitality, Amity University—Sector 125, Noida. He has decades of experience in the hotel industry and academia. After completing Graduation from Agra University, he obtained Diploma in Hotel Management, Catering Technology and Applied Nutrition from Institute of Hotel Management-Catering Technology and Applied Nutrition from Dadar, Mumbai. Simultaneously he became the Associate Member of Institution of Business Management after doing MBA from Chennai.

After completing his education, he served with ITC Hotel Maurya, New Delhi for 26 years in the department of Food and Beverage.