Simakova, Olga and Сімакова, Ольга Олександрівна and Симакова, Ольга Александровна (2020) Fundamentals of Cooking. [Teaching Resource]
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Abstract
The textbook contains materials from the course "Fundamentals of Cooking" for students of all forms of higher education. The manual reflects the content of the discipline, its purpose and objectives. Issues related to the technological properties of raw materials, means of its processing, the range of semi-finished products and their purpose, the classification of jobs in restaurants, placement and equipping with the necessary equipment, inventory. Particular attention is paid to compliance with sanitary and hygienic conditions of production and sale of semi-finished products and dishes, personal hygiene of employees. The textbook is designed for students of all forms of higher education who study the course "Fundamentals of Cooking".
| Item Type: | Teaching Resource |
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| Uncontrolled Keywords: | cooking, semi-finished products, culinary products, meat, fish, poultry, vegetables, seafood, mushrooms |
| Subjects: | Educational learning materials > Study guides |
| Divisions: | Educational and Scientific Institute of Hospitality Industry and Tourism > Department of Technology in Restaurant Management, Hotel and Restaurant Business and Entrepreneurship |
| Depositing User: | Адміністратор репозиторію |
| Date Deposited: | 20 Jan 2021 11:57 |
| Last Modified: | 20 Jan 2021 11:57 |
| URI: | http://elibrary.donnuet.edu.ua/id/eprint/2189 |
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