Courses culinary for beginners

Structure of catering establishment:

Sanitary standards and rules:

Safety on production:

2. Production cycle of production of culinary products

Basic concepts. Terms and definitions:

Production cycle of production of culinary products:

Technology properties of raw materials:

3. Ways of culinary processing of foodstuff.

4. thermal and thermal processings of foodstuff.

Cooking, frying, suppression, roasting

5. Cold dishes and snack:

Salads, cold appetizers, hot appetizers:

6. First courses:

Broths, soups (Russian cabbage soup, borsches, rassolniks, solyankas and so forth)

Pyureobrazny soups, cold soups, sweet soups:

7. Second courses:

Vegetables and mushrooms dishes, grain dish, bean and pasta.

Meat dishes, chicken, game dish, eggs and cottage cheese dish:

8. Garnishes

9. Sauces

10. Technology of preparation of dishes from flour:

Types of the test

Yeast dough, fresh dough.