Preparation and preparation for the implementation of semi-finished products for dishes, culinary products. Textbook
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Preparation and preparation for the implementation of semi-finished products for dishes, culinary products of various assortment. Textbook.
The classification, assortment, production of semi-finished products for dishes and culinary products of various assortment, rules of quality control and organoleptic evaluation of raw materials and finished products, rules of cooling, freezing, conditions and storage periods of processed raw materials, products, and semi-finished products are considered. Also presented are the principles of selecting inventory, organizing the workplace, and the technological process of preparing raw materials for the production of semi-finished products for dishes and culinary products.
Corresponds to the latest generation of the State Educational Standard for Vocational Education.
For students of secondary vocational education, studying in the specialty "Cook, Confectioner". It will also be useful for students in the specialties "Food Preparation Technology", "Cooking and Confectionery Business".
Author:
Author:Selezneva Larisa Vladimirovna
Cover:
Cover:hardcover
Category:
- Category:Cookbooks, Food & Wine
- Category:Poetry & Literature
Dimensions:
Dimensions:21.7x15.3x1.1 cm
Series:
Series:Vocational Education
ISBN:
ISBN:978-5-406-11724-8
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