Preparation of dishes from vegetables and mushrooms (PM.01) Tutorial. GEF
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Materials of the training manual are the educational and methodological complex of the PM.01 module "Preparation of vegetables and mushrooms" by profession of secondary vocational education 19.01.17 "cook, confectioner", which is included in the list of 50 most demanded in the labor market, new and promising professions that require secondary vocational education (TOP-50)
The book discusses the classification, commodity characteristics, assortment of traditional types of vegetables, fruits and mushrooms, describes the process of preparing spices and seasonings, organizing the technological process of processing vegetables, fruits and mushrooms, spices and seasonings. Methods of minimizing waste during the processing of raw materials are described, the requirements for the quality and shelf life of vegetables and fruits, the rules for evaluating quality, the conditions and shelf life of semi -finished products from vegetables and mushrooms and finished products are given. The technologies for the preparation of basic and simple dishes and side dishes from traditional types of vegetables and mushrooms are presented. At the end of each chapter, control issues are given to control the assimilation of the acquired knowledge.
The electronic application to the textbook includes the English-Russian dictionary, which is an integral part of the process of process when mastering the type of professional activity "Preparation of vegetables and mushrooms" and relevant professional competencies (PC) by profession. The dictionary includes a professional orientation terminology dedicated to the preparation of culinary dishes and recipes of Russian and international cuisine. This dictionary can be used in the course of preparing the contestants for the international professional championship WorldSkills Russia according to the competence of the Cooking Affairs.
A textbook is intended for students of secondary vocational education of full -time and correspondence forms of learning
The book discusses the classification, commodity characteristics, assortment of traditional types of vegetables, fruits and mushrooms, describes the process of preparing spices and seasonings, organizing the technological process of processing vegetables, fruits and mushrooms, spices and seasonings. Methods of minimizing waste during the processing of raw materials are described, the requirements for the quality and shelf life of vegetables and fruits, the rules for evaluating quality, the conditions and shelf life of semi -finished products from vegetables and mushrooms and finished products are given. The technologies for the preparation of basic and simple dishes and side dishes from traditional types of vegetables and mushrooms are presented. At the end of each chapter, control issues are given to control the assimilation of the acquired knowledge.
The electronic application to the textbook includes the English-Russian dictionary, which is an integral part of the process of process when mastering the type of professional activity "Preparation of vegetables and mushrooms" and relevant professional competencies (PC) by profession. The dictionary includes a professional orientation terminology dedicated to the preparation of culinary dishes and recipes of Russian and international cuisine. This dictionary can be used in the course of preparing the contestants for the international professional championship WorldSkills Russia according to the competence of the Cooking Affairs.
A textbook is intended for students of secondary vocational education of full -time and correspondence forms of learning
Author:
Author:Bogacheva Alina Alexandrovna, Alkhasova Dzhamilya Alibekovna
Cover:
Cover:Hard
Category:
- Category:Engineering & Transportation
- Category:Reference books
Series:
Series: Secondary Professional Education
ISBN:
ISBN:978-5-222-28640-1
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