Санитарные требования к помещению к

Санитарные требования к помещению кухни и столовой. Выполнение правил санитарии и гигиены при обработке пищевых продуктов. Профилактика пищевых отравлений. Рациональное размещение оборудования кухни. Безопасные приемы работы. Оказание первой помощи при ожогах.
Планирование рационального питания. Пищевые продукты как источник белков, жиров, углеводов, витаминов, минеральных солей.
Хранение пищевых продуктов. Домашняя заготовка пищевых продуктов.
Кулинарная обработка различных видов продуктов. Приготовление холодных и горячих блюд, напитков, хлебобулочных и кондитерских изделий. Традиционные национальные (региональные) блюда.
Оформление блюд и правила их подачи к столу. Сервировка стола. Правила поведения за столом.
Разработка учебного проекта по кулинарии.
Влияние технологий обработки пищевых продуктов на здоровье человека. Экологическая оценка технологий.
Профессии, связанные с производством и обработкой пищевых продуктов.

결과 (영어) 1:

Sanitary requirements for placement of kitchen and dining room. Sanitation and hygiene rules in the processing of food products. Prevention of food poisoning. Rational placement of kitchen hardware. Safe methods of work. First aid for burns.Planning a balanced diet. Food as a source of protein, fats, carbohydrates, vitamins, mineral salts.Storage of food products. Home food harvesting.Culinary treatment of different types of foods. Preparation of hot and cold meals, drinks, bakery and confectionery. Traditional national (regional) dishes.Registration of food and feed rules to the table. Table wares. Rules of conduct at the table.Development of a training project for cooking.Influence of food processing technology on human health. Environmental technology assessment.Professions associated with the production and processing of food products.

결과 (영어) 2:

Sanitary requirements to the kitchen and dining room. Implementation of the rules of sanitation and hygiene in food processing. Prevention of food poisoning. Rational allocation kitchen equipment. Safe working methods. First aid for burns.
Nutrition planning. Food as a source of protein, fat, carbohydrates, vitamins, mineral salts.
Storage of food products. Home food preform.
Culinary processing of various types of products. Preparation of hot and cold dishes, drinks, bakery and confectionery products. Traditional national (regional) dishes.
Making dishes and the rules for their submission to the table. Tableware. Rules of conduct at the table.
The development of a training project for cooking.
The effect of food processing technology on human health. Environmental assessment technologies.
Professions associated with the production and processing of food products.

결과 (영어) 3:

health requirements for the placement of the kitchen and the dining room. the rules of sanitation and hygiene during the processing of food products. prevention of food poisoning. the rational deployment of equipment to the kitchen. safe techniques work. first aid for burns.planning the rational nutrition. foods as a source of proteins, fats, carbohydrates, vitamins, mineral salts.storage of foodstuffs. a harvesting foodstuffs.culinary processing various types of products. preparation of cold and hot dishes, beverages, bakery and confectionery products. traditional national (regional) dishes.the dishes and the rules for their application to the table. presentation today has the table. rules of conduct for the table.development of a training project for cooking.the influence of processing technology of food on human health. environmental technology assessment.the profession related to the production and processing of food products.