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Price: 2713.00 RUB
This textbook is an essential resource for culinary students and professionals looking to master the art of fish preparation. It provides a detailed examination of the technological foundations behind producing fish dishes in the public catering industry. The guide thoroughly describes the technological schemes for creating a variety of culinary fish dishes, from raw material processing to the final plate.
Priced at 2713.00 RUR, this edition is specifically designed for students in secondary vocational education programs, particularly those studying the discipline "Technology of Raw Material Processing and Preparation of Fish Dishes" (profession code 19.01.17 "Cook, Confectioner"). It also serves as a valuable tool for students enrolled in the broader group of professions and specialties under code 19.00.00 "Industrial Ecology and Biotechnologies," whose curriculum includes this subject.
Whether you are a student aiming to master the technology of fish products or an educator seeking a comprehensive instructional guide, this publication offers clear, professional insights into the science and practice of fish cookery.
