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Product Specifications
Book Description
About the Book: Theory of Cookery
Theory of Cookery is designed for students of diploma and food craft courses in
hotel management. Catering to the syllabus of National Council for Hotel
Management and Catering Technology, the book elaborates on the concept of
cookery, methods of cooking and various features of a professional kitchen.
The book begins with an introduction to cookery, standards of personal hygiene,
protective clothing and safety procedure in handling equipment which a chef
needs to maintain. It also gives an overview of the origin of modern cookery and
provides a list of culinary terms. Following this, the book discusses
organizational structure and layout
Book Specifications
ISBN-13 9780199474448
Language English
Binding Paper Back
Publisher Oxford University Press - Trade & A
Publishing Date 2017-05
Product Edition 1
Total Pages 248