Organization of the preparation process and preparation of complex hot culinary products. Textbook. Vasyukova A.T.

The basic information about the technology of the production of the most important groups of dishes and the organization of the process of their preparation, design and vacation, their roles in the consumer properties of culinary products are given. The relationship of knowledge in the field of technology and merit of food products with modern knowledge in the field of biochemistry, production technology, sanitation, hygiene and physiology of nutrition is traced. The value of various groups of dishes in nutrition is revealed. The processes occurring during heat treatment of animal and plant products are considered. The requirements for the quality and storage of individual groups of dishes are given. The latest generation corresponds to the Federal State Educational Standard.

for students of SPO, as well as employees of catering enterprises, entrepreneurs and a wide range of readers.