Description
The textbook is intended for first-year students of vocational schools in the field of Culinary Arts. It is designed in accordance with the valid curriculum, presenting the material in an accessible, coherent, and clear manner. The student will gain the necessary basic knowledge about the methods of kitchen processing of food and procedures for preparing popular dishes of Czech cuisine. The textbook is divided into eight thematic areas that address the significance and development of the culinary craft, techniques for preliminary food preparation, and technologies for preparing various types of dishes. The instructional text is supplemented with illustrative and instructional drawings and color photographs.
Information
Author: Šindelková Alena
Publication date: May 1, 2013
Manufacturer: Nakladatelství PARTA, s.r.o.
Genres: Textbook for high schools and gymnasiums, Cook-chef, food industry, Books, Textbooks and languages, Vocational subjects
Type: Books - paperback
Pages: 92
ISBN/EAN: 9788073201524