1. General characteristics and classification of the group of dishes, the range
2. The value in the food group of the food specified in the embodiment
3. Characterization of the mechanical culinary processing of the primary raw material used in the preparation of group meals ( folded flowsheet mechanical culinary processing of raw materials). To specify the range of p/f in accordance with option C, the main raw material.
To determine the percent of waste output and p/f
4. The characteristic scheme of the technological process of production of meals specified group
5. To justify the selection of side dishes and sauces to the specified dish
6. Conditions, period of storage and realization of food
7. To describe the possible design options for meals according to specified options Continue reading