Method. recommendations MPC 07.01 to 19.02.10

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Content: MR_7.doc 968,5 kB
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Description

GUIDELINES FOR THE IMPLEMENTATION OF LABORATORY AND PRACTICAL WORK MDK.07.01. The technology for the preparation of culinary dishes 19.02.10 Technology of catering products

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CONTENT


number
p / p Name Page.
1 Explanatory Note 3
2 List of laboratory work 5
3 The structure and content of 5
CHAPTER 1. Lab 6
CHAPTER 2. TECHNOLOGICAL CHALLENGES 84
CHAPTER 3: PRACTICAL WORK 92
CHAPTER 4. Collection of recipes 99
Glossary 115
4 Requirements for performance. 118
5 Evaluation criteria and forms of control. 118
6 References 119

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