Description
The first volume of the series of textbooks intended for vocational schools, specializing in cooking and catering, as well as for hotel schools, clarifies the principles of proper nutrition, presents hygiene requirements for the operation and equipment of gastronomic production (also considering European legislation), food and dish preservation, and safety requirements. Given the content of this volume, this publication is not only a necessary resource for schools but also a suitable source of information for operators of gastronomic production. It further describes food processing and soup preparation.
Information
Author: Sedláčková Hana, Otoupal Pavel
Language: Czech
Publication date: June 1, 2010
Manufacturer: FORTUNA - JUDr. František Talián
Genres: Tourism and gastronomy, Cook-chef, food industry, Books, Textbooks and languages, Textbook for high schools and gymnasiums, Vocational subjects
Type: Books - paperback
Pages: 88
ISBN/EAN: 9788071689126