Handbook of Food Preparation and Culinary Art : Skills Operation and Management (Objective Type Short Answer and Descriptive Type)

Contents: Foreword. Preface. I. Food preparation and culinary art: 1. Food preparation and culinary art: an introduction. 2. Food and beverage knowledge (Multiple choice questions). 3. Ingredients and different dishes (Matching type questions). 4. Methods of cooking (Fill in the blank questions). 5. Culinary skills (True and false type questions)./ 6/ Culinary art and food products (Mixed type questions). 7. Sauces, meat and eggs (Short answer questions). 8. Menu, equipments and cuts of meats (descriptive type questions). 9. Meat, fish vegetables chappaties and tandoori dishes (Miscellaneous questions: laboratory practicals, identification and odd man out). II. Bakery and confectionery (Skills operation and management): 10. Bakery and confectionery: an introduction. 11. Bakery and confectionery skills (Multiple choice questions). 12. Ingredients and their uses (Matching types questions). 13. Desserts and sweets (short answer type questions). 14. Cakes and pastries (Descriptive type questions). 15. Recipe analysis (Miscellaneous questions). III. Food hygiene and nutrition (Skills operation and management): 16. Food hygiene safety and nutrition: an introduction. 17. Healthy and nutritious meals (Multiple choice questions). 18. Food safety and cleanliness (Mixed type questions). 19. Nutrition health and hygiene (Short answer type questions). 20. Therauptic diets and menus (Descriptive type questions). Appendix: cooking and bakery terminology.

Handbook of Food Preparation and Culinary Art : Skills, Operation and Management is a practical handbook for students of the IHMs, Food Craft Institutes and University Colleges as well as trainees in hotels restaurants bars and food and beverage establishments who are undergoing training to join as bar/chefs/cooks/managers in the food preparation and production departments, in a hotels and food and beverage establishments. The book serves three purposes: Upgrades general knowledge of future food production and production employees. Develops professional skills by means of close to life, authentic texts, practical exercise role-plays group exercises and dialogues. Preparing students/trainees of face the professional examinations and placement tests. The book consists of basic terms and techniques of food preparation and culinary art and the text contains exercises, objective type problems dialogues role-plays and group exercises and number of practical tasks and assignments. Level of language used in the textbook is very simple.

Food Preparation and Culinary Art: Skills, Operation and Management, was piloted and finalized in the International Culinary Foundation and Himalayan Tourism and Recreation in Mountains during the summer months of June-August 2009.