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Quantity Food Production Operations and Indian Cuisine

Bali, Parvinder, S.

Quantity Food Production Operations and Indian Cuisine - new delhi Oxford 2011 - 330 p.:

Chapter1. Introduction to Equipment Used in Volume Cookery
Chapter2. Types of Volume Catering Establishments
Chapter3. Purchasing and Indenting for Volumes
Chapter4. Planning for Volume Catering
Chapter5. Regional Cuisines of India
Chapter6. Dum Cooking
Chapter7. Tandoor Cooking
Chapter8. Rice Cooking
Chapter9. Introduction to Indian Sweets
Chapter10. Traditional Home-style Cooking
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ISBN: 9780198068495

Subjects--Topical Terms:
Production

Dewey Class. No.: 338.19054 BAL-Q

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