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