Technologie přípravy pokrmů 5 - 2. vydání – Sedláčková Hana (2010)

A five-part set of textbooks designed for vocational schools, in the fields of cook and chef as well as cook and waiter, and for hotel schools. The first volume clarifies the principles of proper nutrition, presents hygiene requirements for the operation and equipment of gastronomic production, for the preservation of food and dishes, and requirements for occupational safety. 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, from offal, and from minced meat. The fourth volume describes dishes 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.