Technologie přípravy pokrmů 3 - 2. vydání – Sedláčková Hana (2010)

A five-part set of textbooks designed for vocational schools, specializing in cooking and catering, as well as for hotel schools. The first volume clarifies the principles of proper nutrition, outlines hygiene requirements for the operation and equipment of gastronomic production, food and dish preservation, and workplace 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 made 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 been approved by the Ministry of Education, Youth and Sports of the Czech Republic.