Preparation, design and preparation for the implementation of cold and hot desserts. Textbook. Saenko O.E., Danilchenko S.A.

contains sections: “Basic principles of organizing the production of complex desserts”, “Technology for the preparation of complex cold desserts”, “Technology for preparing complex hot desserts”, “Methods of calculations”, “Decorating complex desserts”, “Quality control and safety of complex colds and safety of complex cold hot desserts. " The presence of tasks and questions for self -control on each topic will effectively use the textbook when studying, consolidating and repeating the educational material. The latest generation corresponds to the Federal State Educational Standard.

for students of SPO, as well as employees of catering enterprises, entrepreneurs involved in trade and production activities, and a wide range of readers.