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Method. recommendations MPC 07.01 to 19.02.10
Uploaded: 04.02.2016
Content: MR_7.doc 968,5 kB
Product 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
Additional information
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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