Food Production Operations (Fourth Edition)

Description

Recognizing the need for comprehensive books for students pursuing their career in hotel management, I decided to write books for students and everyone interested in cooking. The first volume, Food Production Operations, educates on basic commodities, methods of cooking, and basics of pastry and Indian cuisine. The second volume, Quantity Food Production Operations and Indian Cuisine, touches base upon volume cooking and Indian cuisine. The third volume, International Cuisine and Food Production Management, is an extension of the first two volumes and it is expected that students have read them to be able to grasp the third one better.

This book has been developed keeping in mind the changing trends in modern kitchens. As there is a myriad of differences in the commodities and technology used across the world, it is important that one should be aware of the dynamics of kitchen operations.

Food Production Operations has been specially designed to meet the requirements of students aspiring to become chefs. It would also be helpful for trained professionals in the industry.

This book discusses the basic day-to-day operations that are performed in professional kitchens and more so, it gives readers insights into why a particular thing happens in a particular way in a kitchen, attempting to educate about the various ways to perform a particular task.

This book also brings in my sixteen years of experience with Oberoi Hotels and Resorts. This professional knowledge percolates down through the chapters in the form of ‘chef’s tips’ that are rarely mentioned in books, but are always followed in kitchens. These were handed down from earlier generations and chefs have always carried the same with them. For example, when there is no time to clean an oil spill on the floor, chefs sprinkle salt over it to avert accidents. There are many such tips, which are mentioned all throughout the book.

About the author

Dr Parvinder S. Bali is the Director and owner of School for European Pastry and Culinary Arts, Gurugram. He is a certified hospitality educator from the American Hotel and Lodging Association (AHLA), a certified professional chef from the Culinary Institute of America, and also a certified chef de cuisine from the American Culinary Federation. Chef Bali is the recipient of the prestigious Gourmand World Cookbook Awards held in Spain for Quantity Food Production Operations and Indian Cuisine. His other book International Cuisine and Food Production Management is the winner of the First Prize for Excellence in Book Production 2012 awarded by The Federation of Indian Publishers.

Dr Chef Bali is all set to open a cutting-edge pastry and culinary academy in Gurgaon, India, named School for European Pastry and Culinary Arts. This new academy aims to revolutionize culinary education in the region by offering world-class training and facilities for aspiring chefs and culinary enthusiasts.

Table of contents

Part I: Introduction to Professional Kitchens (Chapters 1–5)

This section lays a strong foundation for those aspiring to begin a career as chefs.

Chapter 1 introduces students to the culinary world, offering a glimpse into professional kitchens. It outlines essential health, hygiene, and safety procedures, including the addition of ISO 22000 and food safety management systems.

Chapters 2 and 3 explore kitchen organization structures and various kitchen layouts, along with related areas. They also highlight the importance of chef-customer interactions for smooth hotel operations. This edition includes a new section on iCloud kitchens and their layouts.

Chapter 4 discusses the types of fuels and equipment used in hotel kitchens, along with safety guidelines for various operations. Updates in this edition include the latest kitchen equipment and smart gadgets used by chefs globally.

Chapter 5 focuses on basic menu planning, covering menu design, the menu engineering grid, and wine and food pairing. This edition provides detailed pairings for each dish to simplify complex concepts. With the growth of quality hotels and advancements in food production, understanding these operations has become essential for students.

Part II: Basic Food Production Operations (Chapters 6–17)

Chapters 6 and 7 cover vegetables and fruits commonly used in kitchens, including processing methods, selection, and storage. Chapter 6 emphasizes a scientific approach to cooking vegetables for varied textures. This edition adds unique Indian vegetables and varieties like avocados, mushrooms, and asparagus.

Chapters 8 to 11 delve into basic stocks, soups, sauces, and salads. Digital resources enhance learning by demonstrating various cooking techniques.

Chapters 12 to 14 focus on meats, fish, and eggs. They detail selection, usage, and storage. New content includes Indian fish and fish used in Japanese cuisine, especially for sushi and sashimi.

Chapters 15 and 16 discuss nuts, seeds, Western spices, and grains such as rice, cereals, and pulses. This edition adds information on millets and their use in daily meals.

Chapter 17 explains various cooking methods, including blanching, poaching, and microwave cooking.

Part III: Basics of Bakery and Confectionery (Chapters 18–22)

Chapter 18 introduces bakery and confectionery, discussing ingredients like flour, raising agents, oils, and milk. New additions include modern pastry ingredients.

Chapter 19 outlines the steps in bread making and types of breads worldwide. This edition includes sourdough and artisanal bread techniques.

Chapters 20 and 21 cover sponges, cakes, pastes, creams, fillings, and sauces. Updates include modern creams and fillings used in contemporary desserts.

Chapter 22 focuses on laminated pastries and their preparation methods.

Part IV: Basics of Indian Cooking (Chapters 23–28)

Chapter 23 introduces Indian cooking, tracing its history and the influence of travelers and invaders.

Chapter 24 discusses condiments, herbs, and spices used in Indian cuisine.

Chapter 25 explores various masalas and pastes that add diversity to Indian dishes.

Chapter 26 covers thickening, souring, and coloring agents and their roles in Indian cooking.

Chapter 27 focuses on Indian gravies, including preparation, usage, and storage techniques.

Chapter 28 discusses cheese-making, selection, storage, and culinary uses. This edition highlights indigenous and local Indian cheeses from across the country.