Most of the books in the field of hotel management and catering technology especially food production are written by foreign authors. Our students have to seek refuge to these foreign books and they find it difficult to understand their terminologies, processes and methods. The present book has been written with three clear objectives – (i) to disseminate knowledge in a comprehensive language; (ii) to make students familiar with different cooking methods, food ingredients and their usages and kitchen organisations suitable for operation; and (iii) to enable students to demonstrate and perform in kitchen.