PrefaceList of Colour PlatesList of VideosPART 1: INTRODUCTION TO PROFESSIONAL KITCHENS1. Introduction to Cookery2. Hierarchy of Kitchen Department3. Layout of Kitchen Department4. Equipment and Fuels Used in the Kitchen5. Basic Menu PlanningPART II: BASIC FOOD PRODUCTION OPERATIONS6. Basic Principles of Vegetable Cookery7. Classification of Fruits and Their Uses in Cooking8.

Stocks9. Soups10. Sauces11. Salads12. Introduction to Meats13. Introduction to Fish and Shellfish14. Introduction to Eggs15. Seeds, Nuts, and Spices16.

Introduction to Rice, Cereals, and Pulses17. Methods of CookingPART III: BASICS OF BAKERY AND CONFECTIONERY18. Basic Commodities Used in Bakery and Pastry19. Bread Fabrication20. Basic Sponges and Cakes21. Pastes, Creams, Fillings, and Sauces22. Laminated PastriesPART IV: BASICS OF INDIAN COOKING23. Introduction to Indian Cooking24.

Condiments, Herbs, and Spices used in Indian Cuisine25. Masalas and Pastes26. Understanding Commodities and Their Usage in Indian Kitchen27. Basic Indian GraviesPART V: Communication28. Kitchen CommunicationIndexContents of the DVDVideos: The 55 videos are divided into the following broad categories:1. Various cuts of vegetables and fruits2. Methods of using kitchen equipment3. Preparation of various sauces4.

Processing of fish, lamb, chicken, and beef5. Preparation of cakes, pastries, and breadsRecipes: The 365 recipes are divided into:1. IndianBasic Indian gravies and curriesIndian spices and pastes2. WesternBeefChickenEgg preparationsFish and shellfishLambPastaPorkSalads and dressingsSaucesSoupsVegetables3. PastryBasic spongesBreadsCakes, pastries, and dessertsCreams and pastesDessert saucesLaminated pastries.