Food Production Operations

Third Edition

A new chapter on Cheese has been added to the third edition. It gives a detailed description of how cheese is used in cooking, starting from its history to its uses in modern day hotels
The text has been extensively revised so that all the information and data is up-to-date
New sections have been included in the text such as section of FSSAI and its responsibility towards food industry in India (Ch 1), types of knives the usage of which has become more common in Indian hotels (Ch 1), updated text of commonly used equipment in modern kitchen with new and in-trend equipment (Ch 4), a whole new list of international soups (Ch 9), new section on microgreens and edible flowers (Ch 11), and updated list of types of beans and pulses with new varieties used nationally and internationally (Ch 16)
Various recipes and procedures of processing produce have been updated in ORC

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