Title Of Book: Quantity Food Production And Indian Cuisine
Author: Parvinder Bali
Publisher: Oxford University Press
Cost: Rs 325/-
Pages: 330
ISBN: 9780198068495
About the book
Yet another book by Parvinder Bali which is comprehensive textbook designed especially for the students of hotel management. The book covers the basics of volume cooking and Indian cuisine. The concepts are illustrated with the help of photographs, charts, layouts, etc.
The first four chapters of the book introduce us to volume cookery and discuss the various types of volume catering establishments. The later portion of the book deals with the culinary diversity of India and the influence of history, geographical location, festivals and other factors on the various regional cuisines. Students will also learn about Indian sweets and street food, along with ancient cooking forms, such as dum and tandoor cooking. The book delves into the basics of planning, purchasing and indenting for volumes. It discusses the purchase systems, correct portion sizes for volume feeding, modifying recipes for volume caterings, optimum utilization of space for volume cooking, selection of equipment, staffing and resourcing.
Key Features
Parvinder S. Bali is Programme Manager—Culinary Services at Oberoi Centre of Learning and Development (OCLD), Delhi. He is a certified hospitality educator (CHE) from 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.
Table Of Contents
The growing demand for food that tastes like it was cooked at home (ghar ka khana ) in hotels and restaurants is also addressed in detail. The book would be very useful to hotel management students and aspiring chefs in understanding the basics of kitchen operations and also their practical applications.
The first four chapters of the book introduce us to volume cookery and discuss the various types of volume catering establishments. The later portion of the book deals with the culinary diversity of India and the influence of history, geographical location, festivals and other factors on the various regional cuisines. Students will also learn about Indian sweets and street food, along with ancient cooking forms, such as dum and tandoor cooking. The book delves into the basics of planning, purchasing and indenting for volumes. It discusses the purchase systems, correct portion sizes for volume feeding, modifying recipes for volume caterings, optimum utilization of space for volume cooking, selection of equipment, staffing and resourcing.
Key Features
- Concepts supported by suitable Photographs including 28 colour plates
- An appendix on internship training in hotels
- Accompanying CD containing 337 recipes
- Recipes of various Indian cuisines have been categorized on the basis of
- region (such as Kashmir, Maharashtra)
- tradition (such as Awadhi, Parsi)
- style (such as dum, tandoor)
About The Author
Parvinder S. Bali is Programme Manager—Culinary Services at Oberoi Centre of Learning and Development (OCLD), Delhi. He is a certified hospitality educator (CHE) from 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.
Table Of Contents
- Preface
- Preface
- Preface
- List of Colour Plates
- 1. Introduction to Equipment Used in Volume Cookery
- 3. Purchasing and Indenting for Volumes
- 4. Planning for Volume Catering
- 5. Regional Cuisines of India
- 6. Dum Cooking
- 7. Tandoor Cooking
- 8. Rice Cooking
- 9. Introduction to Indian Sweets
- 10. Traditional Home-style Cooking
- Appendix: Internship Training in Hotels
- What to Observe in Professional
- Kitchens
- Food and Beverage Service
- What to Observe in Kitchens
- Index
The growing demand for food that tastes like it was cooked at home (ghar ka khana ) in hotels and restaurants is also addressed in detail. The book would be very useful to hotel management students and aspiring chefs in understanding the basics of kitchen operations and also their practical applications.
