Practical professional cooking / Mayank Prakash.

Includes bibliographical references and index.

Quantity food production: kitchen production -- Uses of formal mathematical concepts and techniques work -- Use relevant technology to support learning -- Development of roster staff: control and order stock -- Planning for food for ala carte, buffets, and display -- Food items and specialty cuisines -- Menu planning in bulk cooking operations -- Quality control and monitor catering revenue and costs in cooking -- Processing, storage and quality of cook-chill -- Cooking procedures for estimating nutrient values for food composition.

"Cooking also causes proteins to lose moisture, typically via evaporation in the form of steam. This loss of moisture then causes protein-rich food to shrink, as we see with burgers that shrink when cooked on the grill. Cooking food causes other, less obvious, changes, too. Nutrients like vitamins can be destroyed or leached out, literally cooked away. Anytime you boil vegetables, some nutrients naturally dissolve into the cooking water or into the air via steam. Flavors can be lost in this same way, too. When you smell the aroma of food cooking, what you're smelling are the flavor compounds evaporating into the air. Familiar material reflects the core curriculum that has stayed focused on the essentials, the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen. Cooking involves a lot of influence from science as well as an eye of an artist. Today cookery has achieved its height because of the amount of thought being put in the preparation of food. Scientists are constantly researching for modern techniques to be applied in food production. The chefs implemented these techniques in their kitchen along with their creativity to reach the height of excellence. The book will be highly useful for students, teachers and all those concerned." -- Back cover