Vendor: —
Price: 2713.00 RUB
Master the Science of Professional Cooking: A Practical Guide to Food Calculations
For aspiring chefs and culinary professionals, precision is the key to consistency and quality. Ирина Андреевна Кустова Примеры материальных расчетов блюд общественного питания (Material Calculation Examples for Public Catering Dishes by Irina Andreevna Kustova) is a comprehensive textbook designed to bridge the gap between theory and practice in the kitchen.
This study guide systematically covers the fundamentals of primary raw material processing and thermal treatment of products. It provides clear definitions of nutritional and energy value, essential for creating balanced menus. The core of the book focuses on practical methodology: it walks readers through step-by-step calculations and presents real-world technological tasks encountered at various stages of culinary production and technical documentation development.
Structured for students enrolled in the vocational program "Cook, Pastry Chef" (19.01.17) and the specialty "Technology of Public Catering Products" (19.02.10), this resource teaches how to accurately determine ingredient quantities for a wide range of dishes, including culinary and confectionery items. Whether you are learning to scale a recipe for a busy restaurant kitchen or preparing standardized technical cards, this manual offers the foundational skills needed to ensure cost control and product consistency.
Price: 2713.00 RUR.