A Textbook for Culinary Education  (English, Paperback, Dr Sunil Kumar, amp, Dr DM Lomte)

It covers a diverse range of topics, beginning with the exploration of culinary history, seasoning, and flavoring, and progressing to advanced techniques such as charcuterie and the intricate art of pastry. Each is thoughtfully structured to provide both theoretical knowledge and practical insights, ensuring a well-rounded understanding of the subject matter. Table of Content for your References 1. A CULINARY HISTORY 2. SEASONING AND FLAVORING 3. FOOD PRESENTATION 4. FOOD SAFETY AND SANITATION 5. LE GARDE MANGER – An Introduction 6. Hors d’oeuvre and Appetizers 7. SANDWICHES 8. SALADS AND SALAD DRESSINGS 9. NON-EDIBLE DISPLAYS 10. INTRODUCTION TO CHARCUTERIE 11. FORCEMEATS 12. PATE AND TERRINE 13. FOIE GRAS AND TRUFFLE 14. SAUSAGE 15. GALANTINE BALLOTINE ROULADES & PARFAIT 16. MOUSSE MOUSSELINE AND QUENNELLE 17. ASPIC AND GELEE 18. CHAUD - FROID 19. MARINADES CURES AND BRINES 20. GARNISHES AND THEIR HISTORICAL 21. AN INTRODUCTION TO CHINESE CUISINE 22. THE COOKING OF PROVINCIAL FRANCE 23. THE COOKING OF ITALY 24. THE COOKING OF GREAT BRITAIN 25. THE COOKING OF SPAIN AND PORTUGAL 26. The Cooking of Mexico 27. THE COOKING OF AMERICA 28. FOOD COST CONTROL 29. FOOD AND BEVERAGE STANDARDS 30. YIELD 31. HISTORY OF BREAD 32. BREAD FAULTS 33. BREAD IMPROVERS 34. FROZEN DESSERTS 35. CAKE FORMULA BALANCING 36. PASTRY 37. BISCUITS AND COOKIES 38. BASIC BAKERY TERMS 39. BAKERY QUESTIONS AND ANSWERS