Theory of Cookery / (Record no. 31626)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01306nam a22001457a 4500 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| ISBN | 9780199474448 |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 641.5 |
| Item number | BAL/T |
| 100 ## - MAIN ENTRY--AUTHOR NAME | |
| Personal name | Bali, Parvinder S. |
| 245 ## - TITLE STATEMENT | |
| Title | Theory of Cookery / |
| Statement of responsibility, etc | Parvinder S. Bali |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication | New Delhi : |
| Name of publisher | Oxford University Press, |
| Year of publication | 2018. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Number of Pages | 230p.: |
| Other physical details | ill.;pb. |
| 500 ## - GENERAL NOTE | |
| General note | 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.<br/><br/>The book begins with an introduction to cookery, standards of personal hygiene, protective clothing, and safety procedure in handling equipments 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. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Subject keyword | Hospitality |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Books |
| Damaged status | Collection code | Home library | Current library | Shelving location | Date acquired | Source of acquisition | Cost, normal purchase price | Full call number | Accession Number | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|
| Subject Book | St. Paul's College | St. Paul's College | Commerce | 08/05/2020 | ABD-348,02.12.2019 | 325.00 | 641.5 BAL/T | 35490 | Books | |
| Subject Book | St. Paul's College | St. Paul's College | Commerce | 11/05/2020 | ABD-349,02.12.2019 | 325.00 | 641.5 BAL/T | 35552 | Books |