Bücher von Chef Sathishkumar

Bakery products have become very popular throughout the country. Breads and biscuits are the most common products but other items like cakes, pastries, cream-rolls, cookies etc. are also not lagging far behind. These items are consumed by people of all age groups across the board. Nature of these products is such that the consumers prefer fresh items. Shelf life of cakes & pastries is limited and thus local manufacturers enjoy distinct advantage. In spite of continuous increase in the consumption of these items during last few years, the per capita consumption is still very low compared to the advanced countries. There is, thus, good scope for these items.

Like many authors who wrote about Food Safety in Kitchen before me, I want to express my thanks and admiration to the group of visionaries who invented Food Safety in Kitchen and to those who keep extending it creatively and applying it to new domains. I am very grateful to the many readers of the preliminary forms of the manuscript who taught me a lot by their criticism and suggested ideas that are now implemented in the text. I am also obliged to my students whose blank looks alerted me to inappropriate presentation strategies and whose improvements of classroom examples served to improve the text. I hope that I will get similar constructive suggestions for improvements from the readers of this book as well. Finally, I must acknowledge the influence of the Food Safety in Kitchen news group on Internet at comp.lang.Food Safety in Kitchen. I learned a lot from it and borrowed some of the ideas expressed at this forum for examples and exercises. I have been teaching Food Safety for the last five years and forgotten many of the students who actively shaped my understanding of Food Safety in Kitchen and influenced my teaching,