Vocational training in the profession "Cook". Workbook

The workbook is part of the educational and methodological set by profession 260807.01 Cook, confectioner. Part 4 discusses dishes from eggs and cottage cheese, sweet meals and drinks, medicinal food, yeast test products.
Questions are given, tasks, including practical, aimed at securing theoretical knowledge on the technology of cooking cold dishes from eggs and cottage cheese, sweet dishes and drinks, dishes of therapeutic nutrition, yeast test products.
A training manual can be used in the development of interdisciplinary 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