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This book also explores other useful topics for students of culinary studies and hotel management. This includes topics that come under kitchen and production management like the management and maintenance of equipments and kitchen and related facilities.Theory of Cookery also discusses the history of cooking and the aims and objectives of cooking. It also goes into the creative aspects of cooking that makes it an art as well as a science. It explores the creativity and skills that help great cooks leave their imprint on their specially disease. It discusses the spices and seasonings that add taste and flavor to the foods.This book is aimed at students who are studying culinary science. It can also help anyone interested in food preparation and in understand the various processes used to produce the tasty dishes that diners enjoy.