Cuisines of the peoples of the world: a textbook for bachelors

The textbook sets out the history, theory and practice of traditional and modern national culinary art in the countries of the world. The assortment of food products and various combinations of the components of the recipes, the features of practical knowledge for the introduction of culinary heritage of foreign countries, which together make it possible to form professional competencies. Features of the power system, a list of traditional food raw materials, techniques and methods of technological processing of food products used in the process of preparing semi -finished products and ready to eat food in national cuisines of the world, features of the use of classical and local spices, spicy vegetables, as well as sauces, seasonings for the use of food formation and improvements of the taste of various dishes, the specifics of the design and presentation of national dishes, products, drinks. When developing a textbook, traditional and modern technologies for cooking and culinary products were used.
For undergraduate students studying in the field of training "Technology of Products and Organization of Catering", specialists of the public catering industry and a wide range of readers