Bøker av Amit Kumar Gupta

Textbook of Bakery and Confectionery to provide students theoretical knowledge based on National Council of Hotel Management's diploma in Bakery and Confectionery course including commodities, food costing, hygiene and sanitation. Learning how to produce bakery and confectionery products allows the baker to produce quality products based on established procedures. This is accomplished by the study of theory and practicing skills basic to the production of food along with function of ingredients, mixing methods, food laws according to FSSAI, HACCPs, food hygiene, sanitation and cleaning procedures. This book has been mainly designed to serve as a text cum reference book for the student pursuing courses in catering and nutrition science, home science, hotel management, national council for vocational training apprentice, national skill development corporation, croft baker, baking technician and other aspiring bakers in food industries.

This book examines the characteristics of colonialism in nineteenth-century India. It connects the East India Company¿s efforts at bourgeoisation of India with revolt of 1857. It underlines the confrontation between British India and feudal India and also shows the how the entente between British authorities and feudal regimes played a significant role in shaping the socio-political history of the nation.

This book examines the characteristics of colonialism in nineteenth-century India. It connects the East India Company¿s efforts at bourgeoisation of India with revolt of 1857. It underlines the confrontation between British India and feudal India and also shows the how the entente between British authorities and feudal regimes played a significant role in shaping the socio-political history of the nation.