Profession: cook. Tutorial
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The reference manual contains information about products and methods of their processing, principles of preparing various dishes, ways of organizing the production process in catering establishments. It will be useful for both novice chefs and those who have been working in the food industry for a long time. p>
The text of the book was translated from the original language using an artificial intelligence program. For the most part, the translation of the text is of very high quality, but in some cases, due to the imperfection of the technology, there may be incorrect phrase translations in the text, as well as single words and expressions may not be translated.
FL/399555/UA
Data sheet
- Name of the Author
- Виктор Барановский Александрович
- Language
- Ukrainian
- Release date
- 2006
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The reference manual contains information about products and methods of their processing, principles of preparing various dishes, ways of organizing the prod...