Description
The textbook is intended for students in the first to third years of vocational schools in the field of Culinary Arts. The teaching text provides a comprehensive overview of the basic ingredients needed for the preparation of meals and beverages. It is structured in accordance with the current curricula and provides fundamental knowledge of nutrition science. It offers basic information about the composition of food and the significance of individual components and ingredients for human nutrition. The textbook includes chapters titled Potatoes, Vegetables, Fruits, Eggs, Fats, Sugar, Beverages, and Meat, and further specifies individual types of meat. At the end of the text, students are informed about the principles of proper nutrition, various opinions on nutrition, hygiene rules, and the system of dietary nutrition.
Information
Author: Šebelová Marie
Publication date: July 24, 2020
Manufacturer: Nakladatelství PARTA, s.r.o.
Genres: Cook-chef, food industry, Healthy eating, Books, Non-fiction literature, Health, weight loss, and sports, Nutrition and healthy lifestyle, Textbooks and languages, Textbook for high schools and gymnasiums, Vocational subjects
Type: Books - paperback
Pages: 116
ISBN/EAN: 9788073202613