Introduction
In order to be delicious, a food must be cooked well and served attractively. The methods of cooking and serving food, not only influence the flavour, colour and texture, but also the nutritive value. Unpleasant flavours and colours sometimes are developed because of keeping the foods in a warm oven, or on a hot plate. Therefore, it is good to serve food immediately after it is cooked.
The book classifies the culinary work into three basic activities: larder, kitchen-store and pastry. Each of these activities is sub-
divided in accordance with the size, type, class and work load of the catering unit.
This book mainly contains three courses: Hot kitchen deals with various preparations including traditional preparation and recipes from different countries. Cold kitchen concerned with cold preparations including butchering, dress poultry, preparing first courses, salad, sandwiches and dessert preparation, drying and processing of various food items and Pastry gives a brief knowledge and skill in preparation of pastry items to help trainees gain ideas on baking pastry and traditional bread making.
The book puts the recipes and also the content in line with the curriculum guide design for the middle level technical-Vocational training program. |
