Description
A five-part set of textbooks designed for vocational schools, in the fields of cook-cook and cook-waiter, as well as for hotel schools. The first volume clarifies the principles of proper nutrition, outlines hygiene requirements for operations and equipment in gastronomic production, food and dish storage, and safety requirements. It further describes food processing and the preparation of soups and sauces. The second volume deals with side dishes and main courses. The third volume focuses on the preparation of dishes from beef, veal, pork, lamb, and rabbit meat, as well as offal and minced meat. The fourth volume describes dishes made from poultry, fish, and game. The fifth volume is dedicated to cold cuisine. The textbooks have the approval of the Ministry of Education, Youth and Sports of the Czech Republic.
Information
Author: Sedláčková Hana
Language: Czech
Publication date: June 1, 2010
Manufacturer: FORTUNA - JUDr. František Talián
Genres: Cook-chef, food industry, Tourism and gastronomy, Books, Textbooks and languages, Textbook for high schools and gymnasiums, Vocational subjects
Type: Books - paperback
Pages: 86
ISBN/EAN: 9788071689522