Description
The textbook expands the knowledge and skills that students acquired in the 1st and 2nd grades. It introduces further technological processes for the production of confectionery products, gingerbread dough, and restaurant desserts, describing the preparation of yeast dough and the biochemical processes occurring in the dough during fermentation. It pays considerable attention to the preparation of ice creams and ice cream products, as well as dietary products. It addresses the technology of new ingredients for making creams and fillings and also deals with the evaluation of ingredients and products, the arrangement of establishments, and production hygiene. Typical types of products are always listed for each section. The new, clearer graphic layout includes space for personal notes.
Information
Author: group of authors, Bláha Ladislav
Language: Czech
Publication date: September 1, 2019
Manufacturer: INFORMATORIUM spol. s r.o.
Genres: Tourism and gastronomy, Cook-chef, food industry, Books, Textbooks and languages, Textbook for high schools and gymnasiums, Vocational subjects
Type: Paperback book
Pages: 200
ISBN/EAN: 9788073331399