• S.Chand Fundamentals of Culinary Art S.Chand Fundamentals of Culinary Art

S.Chand Fundamentals of Culinary Art

Product Code : 9788121940290 

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Regular Price: Rs. 425

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Quick Overview

S.Chand Fundamentals of Culinary Art (Theory and Practice of Cooking) 


Part - I 

  • Introduction 

  • Food and beverage : An Introduction 

  • The Art and Science of Cooking 

  • Manual Skills and Modern Technology 

  • Sanitation and Safety 

Part - II

  • Food Preparation 

  • Vegetables and Fruits

  • Eggs and Dairy Produce

  • Breeding and Coating 

  • Meat and Poultry

  • Sea Food : Fish and Shellfish

Part - III

  • Techniques of Cooking Food

  • Methods of Cooking 

  • The Extraction of Flavour 

  • Baking Roasting & Boiling : Dry Heat Methods

  • Moist Heat

  • Method Cooking in Fat or Frying 

  • Caramelizing and Techenizing Combination Method 

  • Salads, Fruit Salad, Salad Dressing and Sandwiches 

  • Cooking of Vegetables 

  • Starches : Potatoes and Pastes

  • Eggs Preparation 

  • Stocks Sauces Soups and Gravies 

Part - IV 

  • Food Production 

  • Frying 

  • Roasting

  • Broiling or Grilling 

  • Sauteing : Griddle Frying 

  • Bolling Meat and Fish 

  • Pol-Roasting 

  • Braising Portion - Cut Out Meats 

  • Stewing : Meat Sea Food and Vegetables Fricasses, Blanquettes and Casseroles

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Brand / Publisher S Chand
Return Policy 30 Days
Book Type Text Books
Edition 2015
ISBN 9788121940290 
Author Dr. Jagmohan Negi
Language English
Exam Hotel Management
Study Stream Management
Subject Management
Pages 458
Binding Paperback


Brand Information

S. Chand Books have touched three generations of Indian educated community. Today S. Chand needs no introduction. Its continuous commitment and endeavor of publishing quality books and meeting the needs right from primary level books to higher academic books in Engineering, Management, Commerce, Basic Sciences and others has built unmatched equity.

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