The second edition of Food Production Operations continues to offer a comprehensive and lucid coverage of the topic.
The entire book is split into 5 portions-Introduction to Skilled Kitchens, Fundamental Food Production Operations, Basics of Bakery and Confectionery, Basics of Indian Cooking, and Communication.
Beginning with an introduction to cookery, the book discusses Fundamental menu making plans, and principles and strategies of cooking. It discusses meats, vegetables, end result, pastries, and more. The book also explores the evolution of Indian cuisine and discusses Indian gravies.