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Theory of Bakery and Patisserie: For students of Diploma and Food Craft courses in Hotel Management + Theory of Cookery (Set of 2 Books)

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Price: ₹745.00
(as of Oct 05,2022 22:12:33 UTC – Details)


Theory of Bakery and Patisserie: For students of Diploma and Food Craft courses in Hotel Management
Theory of Bakery and Patisserie is designed for students of Diploma and Food Craft courses in Hotel Management. The book covers the syllabus of National Council for Hotel Management and Catering Technology and elaborates on the concept of bakery and confectionary, detailing the commodities, techniques as well as equipment used in bakery and pastry. It also throws light on some of the popular Indian sweets.
The book begins with an introduction to bakery and pastry making along with the key terms used in the industry. It then details the role of ingredients in preparing bakery and pastry items. From bread fabrication to sugar confections to the various methods used for pre-preparation of breads and pastries such as sifting, autolysis, piping and whipping, the book has been planned to provide a detailed understanding of all the processes of bakery. Various cold and hot desserts and their different types such as fruit based, deep fried, frozen, jellies and more have been discussed at length. Common faults while preparing cakes, cookies, sauces, etc., have been discussed for the benefit of students and young professionals.
Key Features:
• Discusses basic commodities, equipment and creams and sauces such as marzipan, crème Chantilly, meringue and many more used for baking in detail
• Provides important points and techniques (chef’s tips) interspersed in the text to help the students to be more efficient, prepare better products and avoid accidents in the kitchen
• Describes the basic operations of the halwai section of any hotel as well as the diversity in sweets of India
• Explains practical aspects of bakery with photographs, tables and figures
• Includes assessment tools such as objective and essay type questions and activities at the end of the chapters
Online Resources:
For Faculty: PowerPoint Slides
For Students: Flashcard Glossary
Table of Contents
1. Introduction to Pastry and Bakery
2. Commodities in Bakery and Pastry
3. Techniques in Bakery and Pastry
4. Bread Fabrication
5. Basic Pastes in Bakery and Pastry
6. Basic Creams and Sauces
7. Basic Sponges and Cakes
8. Cookies and Biscuits
9. Hot and Cold Desserts
10. Sugar Confections
11. Indian Sweets

Theory of Cookery
Description
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 of a professional kitchen, along with duties and responsibilities of various chefs. Basic menu planning, aims and methods of cooking food as well as commodities used for cooking have been explained at length too. The book also includes chapters on salads, soups, eggs, meat and fish cookery.
Features
• Discusses roles of various commodities used in cooking along with different methods of cooking such as sautéing, steaming, braising, microwave cooking and more in detail
• Provides important points (chef’s tips) interspersed in the text to avoid accidents in the kitchen
• Explains practical aspects of cookery with photographs, tables and figures
• Includes assessment tools such as review questions and project assignments
Online Resources
The following resources are available to support the faculty and students using this text:
For Faculty
PowerPoint Slides
Instructor’s Manual
For Students
Flashcard Glossary
Table of contents
1. Introduction to Cookery
2. Organizational Structure and Layout of Kitchen
3. Basic Menu Planning
4. Aims and Objectives of Cooking Food
5. Use of Vegetables and Fruits in Cookery
6. Stocks, Sauces and Gravies
7. Soups and Salads
8. Meat, Fish and Egg Cookery
9. Methods of Cooking

ASIN‏:‎B0866CKSTQ

745.00