Food production operations / 3G E-Learning.

By:

3G E-Learning [author]

Material type: Text

TextLanguage: English Publication details: USA : 3G E-learning LLC, c2017Description: x, 248 pages : color illustrations ; 24 cm + 1 videodisc of DVD, sound, color (4 3/4 in.)Content type:

text

Media type:

unmediated

Carrier type:

volume

ISBN:

9781680956283 (paperback)

Subject(s):

LOC classification:

TX820 T41 2017

Online resources:

Click here to view the table of contents

Contents:

International cuisine -- Bakery and confectionery -- Food commodities -- Menu planning -- Vegetable and meat cookery -- Production management -- Product and research development.

Summary: "Food production is the process of transforming raw ingredients into prepared food products. Food production includes industries that take raw food products and convert them into marketable food items. The food production industry takes fruits, vegetables and grains in their harvested forms as well as meat directly after the butchering process and process and processes these into the types of food products that are available for sale in supermarkets. Food production ranges from minimal processing, such as cleaning and packaging, to complicated processes involving lots of additives and ingredients. Food production processes create products with longer shelf lives than raw food ingredients. Food Production Operations is an activity of preparing food products on mass scale and all the operations pertaining to it. This book introduces you to various cereals and pulses as well as culinary seeds, spices, nuts, and herbs. It also introduces you to various equipment, cooking methods, menus, and cookery. Food Production and it its related operations are integral elements of hospitality management, hotel management, and restaurant businesses. It requires a skilled staff who can produce a wide variety of quality foods. Key features: Familiarizes students to the various aspects of the kitchen-ranging from the layout of the kitchen department to menu planning to production of foods. A comprehensive textbook specially designed to meet the needs of students of hotel management and aspiring chefs. Topics are logically arranged according to the course outline of the subject. The use of simple language to facilitate a better understanding of each chapter. Illustrative examples of varying difficulties, wherever needed, are presented to enhance the interest of students. The provision of knowledge check test for each chapter is given at the end of chapter to strengthen the learning process of students. Case Study, Role Model, Keywords, and Examples are also provided to enrich the knowledge of students."--Back cover

List(s) this item appears in: Print Books 2022

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Collection	Call number	Materials specified	Status	Notes	Date due	Barcode
Books	Ladislao N. Diwa Memorial Library Reserve Section	Non-fiction	RUS TX820 T41 2017 (Browse shelf(Opens below))		Room use only	78138		00079084

Includes bibliographical references and index.

International cuisine -- Bakery and confectionery -- Food commodities -- Menu planning -- Vegetable and meat cookery -- Production management -- Product and research development.

"Food production is the process of transforming raw ingredients into prepared food products. Food production includes industries that take raw food products and convert them into marketable food items. The food production industry takes fruits, vegetables and grains in their harvested forms as well as meat directly after the butchering process and process and processes these into the types of food products that are available for sale in supermarkets. Food production ranges from minimal processing, such as cleaning and packaging, to complicated processes involving lots of additives and ingredients. Food production processes create products with longer shelf lives than raw food ingredients. Food Production Operations is an activity of preparing food products on mass scale and all the operations pertaining to it. This book introduces you to various cereals and pulses as well as culinary seeds, spices, nuts, and herbs. It also introduces you to various equipment, cooking methods, menus, and cookery. Food Production and it its related operations are integral elements of hospitality management, hotel management, and restaurant businesses. It requires a skilled staff who can produce a wide variety of quality foods.

Key features:
Familiarizes students to the various aspects of the kitchen-ranging from the layout of the kitchen department to menu planning to production of foods.
A comprehensive textbook specially designed to meet the needs of students of hotel management and aspiring chefs.
Topics are logically arranged according to the course outline of the subject.
The use of simple language to facilitate a better understanding of each chapter.
Illustrative examples of varying difficulties, wherever needed, are presented to enhance the interest of students.
The provision of knowledge check test for each chapter is given at the end of chapter to strengthen the learning process of students.
Case Study, Role Model, Keywords, and Examples are also provided to enrich the knowledge of students."--Back cover

Fund 164 CD Books International, Inc. Purchased 11/18/2020 78138 pnr PHP 3,600.00 2020-10-371A 2020-1-0324

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