Tutorial "Technology of restaurant products"

Слащева, Аліна Вячеславівна and Slashcheva, Alina and Слащева, Алина Вячеславовна (2020) Tutorial "Technology of restaurant products". [Teaching Resource]

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Abstract

The textbook contains materials from the course "Technology of restaurant products" for students of all forms of education. The material of the textbook covers all groups of culinary products produced in restaurants: soups, sauces, meat dishes, poultry, fish, vegetables, cheese, eggs, cereals, pasta, legumes, as well as flour dishes and products, cold and hot snacks, desserts. For each group of culinary products the nutritional value and value in food are defined, traditional and modern technologies of culinary processing and preparation of dishes and products are considered, requirements to their quality are resulted. To ensure the effective assimilation of theoretical material and practical understanding of technological processes after each unit, situational tasks are proposed, control questions for self-control are given and a list of literature sources is recommended. The textbook is designed for students of all forms of education who study the discipline "Technology of restaurant products", as well as specialists in the hotel and restaurant industry.

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