Mitha, Fozaan editor. text bibliography ii 2024 monographic eng

print

251 pages : illustrations ; 24 cm. "In the 20th century, electrical appliances and plastics revolutionized kitchen operations. Standardization became a key focus, ensuring consistency and efficiency in cooking processes. However, as we entered the 21stcentury,digital technology took center stage, leading to the rise of "smart” kitchens in the commercial sector. Automated appliances, advanced cooking techniques, and digitized processes became integral to commercial kitchen operations. Consumer demand and market competition play a significant role in shaping commercial kitchen trends. Restaurants face constant pressure to provide the best dining experience, which requires them to adapt to changing consumer preferences and overcome challenges faced by their employees. Asa result, commercial kitchens have embraced trends like conscious eating, veganism, and the use of environmentally friendly and locally-sourced food products. The book “Commercial Cooking" is a comprehensive resource designed to equip future commercial cooks with essential skills and knowledge. It serves as the ultimate guide for aspiring chefs and scholars who are eager to excel in their studies and pursue a rewarding and stimulating career in the culinary industry. The book covers a wide range of topics that are fundamental to the commercial cooking profession. It provides detailed information on various cooking techniques, ingredients, and equipment commonly used in commercial kitchens. Readers will learn about the principles of food preparation, including proper handling, storage, and sanitation practices. Additionally, the book delves into the art of flavor development and menu planning, offering insights on how to create enticing and balanced dishes. It also emphasizes the importance of culinary creativity and innovation while maintaining high standards of quality and consistency"-- Back cover. How to build food safety resilience in commercial restaurants -- Adding value in food production -- Inventory of commercial cooking activities and emissions in a typical urban area in Greece -- Electricity use in commercial kitchen -- Cooking with extra virgin olive oil -- Extrusion cooking technology: an advance skill for manufacturing of extrudate food products -- The extrusion cooking process for the development of functional foods -- Extrusion-cooking of starch -- Role of pectin in food processing and food packaging -- Techno-economic assessment of LPG operated porous radiant burner based cook-stoves for commercial cooking applications -- Microwave applications in thermal food processing -- Freezing / thawing and cooking of fish -- Gums - characteristics and applications in the food industry. edited by Fozaan Mitha. Includes bibliographical references and index. Cooking Food service Quantity cooking TX820 .C666 2024 641.57 C736 9788119205936 CSPC 260427 20260427164202.0 eng