Principles of Food Production Operations

Yogesh Singh

ISBN: 9789389447859

376 pages

INR 595


Principles of Food Production Operations describes the fundamental principles of the world of the culinary arts – both theory and practice. Divided into four parts: Food Production Operations, Basic Preparations, Commodities Used, Bakery and Confectionery; the book has been conceptualized and designed to be an indispensable textbook for Hotel Management students for various degree and diploma courses in food production. The book covers the latest curricular requirements of the Hotel Management syllabi. Besides being a treasure trove for students, this book will be a useful reference for professional and budding chefs, hoteliers and restaurateurs, and any food enthusiast.


Part A: Introduction to Food Production Operations

  1. Introduction to Cookery
  2. Kitchen – An overview
  3. Demystifying the World of Catering
  4. Kitchen Equipment
  5. Cooking Methods
  6. Latest Trends in Cookery


Part B: Basic Preparations

  1. Stocks
  2. Soups
  3. Sauces
  4. Salads
  5. Sandwiches
  6. Garnishes and Accompaniments


Part C: Commodities Used

  1. Egg Cookery
  2. Meat and Poultry
  3. Fish and Shellfish
  4. Vegetables
  5. Dairy Products
  6. Flavoring: Herbs and Spices
  7. Grains


Part D: Basics of Bakery and Confectionery

  1. Understanding Bakery
  2. Bread Basics

22. Basics of Pastry and Cream


Appendix I: English Terms and Their French Equivalents

Appendix II: Culinary Terminology


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