Confectioner. Tutorial
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The textbook is intended to study the course “Technology for the preparation of bakery, flour and confectionery” (MDK 08.01) in the working profession 01/19/17 “Cook, confectioner”. The book is written in accordance with the Federal State Educational Standard and is intended for students of secondary vocational education institutions.
The training manual outlines the techniques and technique of preparing raw materials, the preparation of products using the latest technologies. The material contains technological schemes, tables, instruction cards, illustrations of finished products that help develop students" skills necessary for mastering the profession of a confectioner
The training manual outlines the techniques and technique of preparing raw materials, the preparation of products using the latest technologies. The material contains technological schemes, tables, instruction cards, illustrations of finished products that help develop students" skills necessary for mastering the profession of a confectioner
Author:
Author:Shumilkina Marina Nikolaevna
Cover:
Cover:Hard
Category:
- Category:Business & Money
- Category:Cookbooks, Food & Wine
Series:
Series: Secondary Professional Education
ISBN:
ISBN:978-5-222-28632-6
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