Culinary: Control Materials

This tutorial is intended to study the subject "cooking" and is part of the educational and methodological set by the profession "cook, confectioner".
Tests and tasks for mechanical and thermal culinary processing of food raw materials are given: vegetables, mushrooms, fish, meat and meat products, agricultural birds and feathers, as well as on dishes and products from it, the basics of therapeutic nutrition. In addition, tasks are given for test work and independent work at home.
A training manual can be used in the development of interdictiplinary courses included in the professional cycle of profession 260807.01 "Cook, confectioner" in accordance with GEF NGOs.

For students of educational institutions of primary vocational education