The textbook was created in accordance with the Federal State Educational Standard of Secondary Vocational Education in the specialty "Technology of Catering Products," PM.01 "Organization of the Process of Preparation and Preparation of Semi-Finished Products for Complex Culinary Products." Classification, assortment and principles of semi-finished products production for complex culinary products, basic rules of rejection and organoleptic assessment of raw materials and finished products quality, conditions of cooling, freezing, defrosting and storage of meat, fish, poultry, etc. are considered.