Технология приготовления блюд из круп. Методические указания
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The laboratory work proposed in these guidelines is devoted to the study of the technology of cooking from cereals. The guidelines are designed to study the basics of cooking technology during the optional course , and can also be used in the study of the main discipline of SD 01 "Technology of foodservice" to test practical skills at the entrance control (7-8 semesters for full-time students, Distance learning, as well as when studying the section "Quality Control of Catering Products".
LF/700163/R
Data sheet
- Name of the Author
- Бадмаева И.И.
Драгина В.В.
Лузан В.Н.
Цырендоржиева С.В. - Language
- Russian
- Release date
- 2005
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The laboratory work proposed in these guidelines is devoted to the study of the technology of cooking from cereals. The guidelines are designed to study the bas...