Cook. Tutorial

The methods and technology of cooking are considered. The issues of technological processing, preparation of raw materials, cooking and side dishes are set out. Questions are given to sections, which facilitates the work of the teacher. The textbook is written in accordance with the Federal State Educational Standard and is designed for students and students of educational institutions of secondary vocational education undergoing training in the specialty 19.02.10. "Technology of catering products". In addition to that, the allowance will be useful in preparation by profession 01/19/17 "cook, confectioner". The book will be useful not only to students, but also as a reference publication for everyone who loves to cook.
2nd edition