GASTRONOMIC TECHNOLOGY WITH COMMODITY SCIENCE

Discover the fascinating world of gastronomy with a textbook that comprehensively covers the processes of preparing dishes, from cakes to exquisite sauces. Learn the secrets of regional cuisines of Poland and the world, as well as the rules for serving alcoholic and non-alcoholic beverages. This textbook is not only theoretical knowledge, but also practical recipes and illustrations that will help you understand each issue. Ideal for future nutrition technicians, gastronomy service professionals and chefs.

• Complete guide to the processes of preparing cakes, soups and sauces
• Detailed discussion of types of meat and their use in gastronomy
• Rules for preparing and serving alcoholic and non-alcoholic beverages
• Characteristic features of regional cuisines of Poland and other countries
• Numerous drawings and photos facilitating understanding of content
• Interesting recipes inspiring culinary experiments
• Linguistically adapted and substantively to the age of the recipient
• Key technical terminology used in the gastronomy industry

This textbook is a must-have for anyone who wants to deepen their knowledge in the field of gastronomic technology and commodity science. Thanks to it, you will acquire a solid theoretical basis that will allow you to move freely in the world of culinary. Here you will also find numerous examples and exercises to help you put your knowledge into practice.

The textbook discusses the processes of preparing cakes, soups, sauces, as well as cold and hot snacks. It also describes the types of meat and their use in gastronomy. It presents the rules for preparing and serving alcoholic and non-alcoholic beverages. It allows you to get acquainted with the characteristic features of cuisines of various regions of Poland and other countries. Numerous drawings and photos facilitate understanding of the content. The publication abounds in interesting recipes.

The publication is linguistically and substantively adapted to the age of the recipient and contains key technical terminology used in the gastronomy industry. In the case of foreign language terms, their correct pronunciation is indicated. This is a must-have for preparing for the professional exam! Theoretical knowledge supported by numerous examples, exercises and illustrations that approximate the practical application of knowledge.

The textbook is adapted to the core curriculum from 2019 and is a valuable source of knowledge for students of gastronomic schools. Thanks to it, you will gain comprehensive preparation for professional exams and future work in the gastronomy industry. Do not wait, reach for this textbook and start your culinary journey today!