Technology of catering products. Workshop. 3rd edition, processed and supplemented

The training manual discusses the processes occurring in the products under the influence of various methods of their processing, as well as factors affecting the quality of finished products. Regulatory and technological documentation is given, as well as its use at catering enterprises. Laboratory work is presented on the preparation and design of various semi -finished products, dishes, products and drinks.

meets the requirements of federal state educational standards of higher education of the latest generation.

for students of educational organizations of higher education students direction of training 03/19/04 “Product Technology and Organization of Catering”.