Execution of work in the profession "Cook, Confectioner". Laboratory workshop
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The laboratory workshop is addressed to students of the osuzov studying in the specialties" Product Technology and the Organization of Catering "and" Cook. Confectioner "and their teachers.
The theoretical and practical foundations of the technologies for the production of culinary catering products (the technological process of cooking culinary products, regulatory documentation, culinary processing of products, etc) are presented in the workshop. The technology for the preparation and rules for feeding the main products of modern food enterprises are described, taking into account the requirements for the quality and standards of the preparation and leave of dishes and culinary products.
Practical results (recipes) are developed using regulatory indicators of the collection of recipe of dishes and culinary products for catering enterprises, as well as taking into account practical study.
In the applications, an extensive reference material is set out that contributes to the correct implementation of various professional tasks in the field of catering products. The experience and results of the organization of laboratory classes in professional modules are summarized
The theoretical and practical foundations of the technologies for the production of culinary catering products (the technological process of cooking culinary products, regulatory documentation, culinary processing of products, etc) are presented in the workshop. The technology for the preparation and rules for feeding the main products of modern food enterprises are described, taking into account the requirements for the quality and standards of the preparation and leave of dishes and culinary products.
Practical results (recipes) are developed using regulatory indicators of the collection of recipe of dishes and culinary products for catering enterprises, as well as taking into account practical study.
In the applications, an extensive reference material is set out that contributes to the correct implementation of various professional tasks in the field of catering products. The experience and results of the organization of laboratory classes in professional modules are summarized
Author:
Author:Мартин Мартин Анди
Cover:
Cover:Hard
Category:
- Category:Cookbooks, Food & Wine
ISBN:
ISBN:978-5-8114-8461-4
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