pbk. Contents Foreword Preface 1 Introduction to Cookery 2 Food Hygiene Sanitization and Safety 3 Tools and equipment 4 Kitchen organization 5 Fuels 6 Method of cooking 7 Kitchen staples Cereals Pulses Nuts and Seeds 8 Herbs and Spices 9 Fats and oils 10 Vegetables Fr Legumes Identification and Fabrication 11 Fruit 12 Milk and Milk Products 13 Cheese Fr Fromage 14 Egg Fr Oeufs 15 Pasta 16 Breakfast 17 Salad and Salad Dressing 18 Stock Fr Fond 19 Thickening Agents 20 Roux and Sauces 21 Soup Fr Potage 22 Fish Fr Poisson 23 Poultry and games Fr Vollaile etes Gibier 24 Mutton and Lamb 25 Beef Fr Boeuf 26 Pork Fr Porc 27 Culinary Terms 28 Nutritional Value 29 Metric Conversions 30 Principles of Baking 31 Basic Commodities used in Bakery 32 Basic Tools used in bakery 33 Bread Fr Pain 34 Cake 35 Icing 36 Pie and Tarts 37 Pastry Fr Pate 38 Biscuits and Cookies BibliographyAlthough teaching and learning are different words but it can sit side by side with friendly gesture As teaching has different level must know may know could know our motto is to write this book which will give a guide to the must know level of learningThis book provides an invaluable foundation for acquiring basic professional skill and knowledge In this edition we have attempted to balance the traditional with the modernThis book will be ideal for 1 All hotel management students Undergraduate and post graduate 2 DiplomaCraft course students of F & B Production 3 Teachers of Food Production 4 Apprentices of Food Production 5 All Chefs 6 New entrants who have no formal training or education in Food Production 7 Convention and training centre that provides food production 8 All Hospitality Trainers 438 pp. N� de r�f. du vendeur 95720

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