The textbook was created in accordance with the Federal State Educational Standard of Secondary Vocational Education by Profession "Cook, Pastry Chef," PM.05 "Preparation of Meat and Poultry Dishes. "The main characteristics and nutritional value of meat and poultry, methods for their mechanical and heat treatment are given. The importance of meat dishes in human nutrition, methods of preparation and assortment of semi-finished products, technology of preparation of different dishes from meat, meat products and poultry, requirements to quality of these semi-finished products and dishes and conditions of their storage are considered. For students of institutions of secondary vocational education.