The Technology of Catering Products . Change of food substances in the cooking process. Educational-methodical manual" is an indispensable source of knowledge for all who are interested in cooking, gastronomy and nutrition science . The team of authors, who have gathered their efforts and experience, offers readers a deep immersion in the world of technologies that are behind cooking. This edition will be useful not only for students and teachers of specialized educational institutions, but also for professional chefs, restaurateurs and anyone who seeks to improve the level of their culinary skills. The book covers a wide range of topics related to the change of food substances in the cooking process. Readers will be able to learn about how different cooking methods affect the structure and properties of ingredients, as well as their nutritional value. In this context, aspects such as heat treatment, fermentation, pickling and other technologies that not only enrich the taste of dishes, but can significantly change their composition are considered. This makes the book particularly relevant in today's world, where health and nutrition issues are becoming increasingly important. For whom is this manual intended? First of all, it will be of interest to students of culinary and restaurant colleges, as well as to those who are studying for advanced training courses in the field of catering . However, you should not limit yourself to this audience .. The book will also be useful for culinary lovers who want to understand more deeply how and why certain culinary techniques work. If you want not only to follow recipes, but also to understand what happens to products during their processing, this publication will become your faithful assistant. The topics raised in the book cover not only technical aspects, but also philosophical ones. The authors raise questions about how food culture changes over time, how it is influenced by traditions and modern trends. In this context, readers will be able to think about how important it is to consciously approach the choice of products and methods of their preparation in order not only to enjoy the taste, but also to take care of their health. The style of the authors is characterized by accessibility and clarity of presentation. They skillfully combine scientific facts with practical recommendations, which makes the material easy to perceive. This quality is especially appreciated in educational literature, where it is important not only to transfer knowledge, but also to make it interesting and exciting. The team of authors is also known for their other work in the field of cooking and nutrition technology, which adds additional value to this tool. Whether you’re looking for cookery books, cooking technology, or just want to expand your knowledge of how to cook and store food properly, Catering Technology will be a great choice. It will not only enrich your knowledge, but also inspire new culinary experiments. Ultimately, this book is not just a tutorial, but a real guide to the world of gastronomy, which will help you become more aware and creative in your culinary practice.