TEXTBOOK TECHNIKUM ZNAK PREPARATION AND DISPATCH OF FOOD AND BEVERAGES GASTRONOMIC TECHNOLOGY PART 1

Discover the fascinating world of gastronomy with a textbook that introduces you to the secrets of preparing and dispatching food and beverages. It is an invaluable source of knowledge for future cooks and nutrition technicians, which will help you understand and master the key technological processes in gastronomy. Gain a solid foundation that will allow you to succeed in the dynamically developing gastronomy industry.

• Complete guide to gastronomic technology.
• Implements content from the scope of qualification T.6 (Preparation and dispatch of food and beverages).
• Enables gaining knowledge and skills needed to conduct gastronomic technological processes.
• Detailed discussion of preparing dishes from various ingredients.
• Numerous illustrations facilitating memorization of important content.
• Support for students studying to become cooks and nutrition and catering service technicians.
• Useful both in school and in professional practice.

The textbook "Preparation and dispatch of food and beverages. Gastronomic technology part 1" is a publication that comprehensively and accessibly presents the knowledge necessary for the correct application of gastronomic technological processes. You will find detailed information on the preparation of dishes from vegetables, potatoes, mushrooms, fruits, dairy products, cereal products, meat, poultry, fish, as well as semi-meat and vegetarian meals. The theoretical knowledge is supported by numerous examples, exercises and color illustrations that show ways to apply it practically.

This textbook is not just a collection of dry facts, but above all a practical guide that will introduce you to the world of gastronomy step by step. Thanks to it, you will gain the skills needed to conduct gastronomic technological processes and prepare dishes from various ingredients. You will learn the secrets of culinary art and learn how to create tasty and healthy dishes that will delight your guests.

The WSiP Publishing House, known for its care for the quality and substantive value of its publications, is handing you a textbook that will meet the expectations of even the most demanding students and teachers. Numerous illustrations, examples and exercises make learning a pleasure, and the acquired knowledge is durable and easy to assimilate. Regardless of whether you are just starting your adventure with gastronomy or you are already an experienced cook, this textbook will certainly prove to be a valuable source of knowledge and inspiration for you. The year of publication 2013 guarantees the topicality of the presented content.