GASTRONOMIC TECHNOLOGY QUALIFICATION HGT.02 PART 1

Discover the fascinating world of gastronomy with our textbook! It is an invaluable source of knowledge for anyone who wants to explore the secrets of culinary art and professional food preparation. This textbook, adapted to the latest curriculum, is the key to success in the catering industry.

• Up-to-date knowledge in accordance with the 2019 curriculum
• Detailed discussion of raw materials used in gastronomy
• Emphasis on spices and fats, according to the new curriculum
• Principles of rational nutrition and food preparation techniques
• Emphasis on the importance of food safety
• Rich illustrative material, tables and charts
• Key technical terminology used in gastronomy

The textbook "Gastronomic Technology. Qualification HGT.02 Part 1" is a comprehensive compendium of knowledge that introduces the reader to the world of raw materials, culinary techniques and nutritional principles. Carefully developed chapters devoted to gastronomic raw materials, with particular emphasis on spices and fats, provide a solid foundation for every chef and food technologist. The textbook also emphasises food safety, which is extremely important today.

This book is not only a source of theoretical knowledge, but also a practical guide that introduces step by step the secrets of preparing a variety of dishes. Numerous illustrations, tables and charts make it easier to understand and remember key information. This makes learning a pleasure and the knowledge gained - lasting and useful. This textbook is ideal for both students of catering schools and people who want to develop their culinary skills.

WSiP Publishing House, known for its high quality educational materials, has ensured that the textbook is linguistically and substantively adapted to the age of the target audience. Key technical terminology used in the catering industry is presented in a clear and understandable way, and in the case of foreign language terms, their correct pronunciation is indicated. This makes learning even more effective and enjoyable. This textbook is a must-read in preparation for the professional exam!

The textbook "Gastronomic Technology. Qualification HGT.02 Part 1" is an investment in the future for anyone who dreams of a career in the catering industry. With it, you will gain the knowledge and skills necessary to achieve success in this fascinating industry. Don't wait, reach for this textbook today and start your adventure in gastronomy! The textbook carefully discusses the raw materials used in gastronomy, with great emphasis on spices and fats highlighted in the new curriculum. It presents the principles of rational nutrition and the main techniques used in the preparation of dishes and emphasises the importance of food safety.