Text| Item type | Current library | Collection | Call number | URL | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|---|
Books
|
Amity Central Library Hotel Management | Text Book | 641.57 BAl-F (Browse shelf(Opens below)) | Link to resource | Available | 30819 | ||
|
Books
|
Amity Central Library Hotel Management | Text Book | 641.57 BAl-F (Browse shelf(Opens below)) | Link to resource | Available | 30820 | ||
|
Books
|
Amity Central Library Hotel Management | Text Book | 641.57 BAl-F (Browse shelf(Opens below)) | Link to resource | Available | 30821 | ||
|
Books
|
Amity Central Library Hotel Management | Text Book | 641.57 BAl-F (Browse shelf(Opens below)) | Link to resource | Available | 30822 | ||
|
Books
|
Amity Central Library Hotel Management | Text Book | 641.57 BAl-F (Browse shelf(Opens below)) | Link to resource | Available | 30823 | ||
|
Books
|
Amity Central Library Hotel Management | Text Book | 641.57 BAl-F (Browse shelf(Opens below)) | Link to resource | Checked out | 04/11/2022 | 21746 | |
|
Books
|
Amity Central Library Hotel Management | Text Book | 641.57 BAl-F (Browse shelf(Opens below)) | Link to resource | Available | 21747 |
Browsing Amity Central Library shelves, Shelving location: Hotel Management, Collection: Text Book Close shelf browser (Hides shelf browser)
|
|
|
|
|
|
|
||
| 641.5 PRA-P Practical Cookery | 641.5 PRA-P Practical Cookery | 641.5636 LAD-A Ayurvedic cooking for self-healing | 641.57 BAl-F Food Production Operations | 641.57 BAl-F Food Production Operations | 641.57 BAl-F Food Production Operations | 641.57 BAl-F Food Production Operations |
PART I: INTRODUCTION TO PROFESSIONAL KITCHENS
Chapter 1. Introduction to Cookery
Chapter 2. Hierarchy of Kitchen Department
Chapter 3. Layout of Kitchen Department
Chapter 4. Equipment and Fuels Used in the Kitchen
Chapter 5. Basic Menu Planning
PART II: BASIC FOOD PRODUCTION OPERATIONS
Chapter 6. Basic Principles of Vegetable Cookery
Chapter 7. Classification of Fruits and their uses in Cooking
Chapter 8. Stocks
Chapter 9. Soups
Chapter 10. Sauces
Chapter 11. Salads
Chapter 12. Introduction to Meats
Chapter 13. Introduction to Fish and Shellfish
Chapter 14. Introduction to Eggs
Chapter 15. Seeds, Nuts, and Spices
Chapter 16. Introduction to Rice, Cereals, and Pulses
Chapter 17. Methods of Cooking
PART III: BASICS OF BAKERY AND CONFECTIONERY
Chapter 18. Basic Commodities Used in Bakery and Pastry
Chapter 19. Bread Fabrication
Chapter 20. Basic Sponges and Cakes
Chapter 21. Pastes, Creams, Fillings, and Sauces
Chapter 22. Laminated Pastries
PART IV: BASICS OF INDIAN COOKING
Chapter 23. Introduction to Indian Cooking
Chapter 24. Condiments, Herbs, and Spices Used in Indian Cuisine
Chapter 25. Masalas and Pastes
Chapter 26. Understanding Commodities and Their Usage in Indian Kitchen
Chapter 27. Basic Indian Gravies
PART V: COMMUNICATION
Chapter 28. Kitchen Communication
Look inside PDF Online Resources
There are no comments on this title.