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Кулинарная характеристика блюд - Василенко З. В. , Болашенко Т. Н. 2019 PDF OCR РИПО BOOKS COOKING
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Кулинарная характеристика блюд
Author: Василенко З. В. , Болашенко Т. Н.
Year: 2019
Format: PDF OCR
File size: 12 MB
Language: RU

The textbook discusses the theoretical foundations of the production of public catering facilities, the main methods and techniques for processing raw materials and semi-finished products, the technology for preparing dishes from meat, poultry, fish, vegetables, cereals, legumes and pasta, eggs, cottage cheese, as well as confectionery and drinks. Particular attention is paid to the requirements for the quality of catering products, their design when serving to the table.

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