S Chand Fundamentals of Culinary Art

The book is specially written for the students/trainees of the IHMs, Culinary Schools, and Hotel Management Departments who are undergoing training to become Chefs/Food Production and Beverage Managers/service employees. The book consists of basic terms and techniques of food production and cuisine. 

Table of Contents:

Part-I: Introduction

Part-II: Food Preparation

Part-III: Techniques Of Cooking Food

Part-IV: Food Production