Preparation, decoration, and preparation for the implementation of cold and hot sweet dishes, desserts
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It consists of four chapters: “Preparation of complex cold and hot desserts”, “Equipment and inventory used for the preparation of cold and hot desserts”, “Actual directions in the preparation of cold and hot desserts” and “Evaluation of the quality and safety of finished products”. At the end of the textbook, tests are given.
corresponds to the Federal State Educational Standard of the Last generation.
For students of secondary vocational education studying in the specialty Technology of catering products
corresponds to the Federal State Educational Standard of the Last generation.
For students of secondary vocational education studying in the specialty Technology of catering products
Author:
Author:Vasyukova Anna Timofeevna
Cover:
Cover:Hard
Category:
- Category:Engineering & Transportation
- Category:Reference books
ISBN:
ISBN:978-5-406-08354-3
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