1. Подготовка рабочего места:

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2. Подбор оборудования, посуды и инвентаря:

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3. Последовательность технологических операций по приготовлению пассировок, соусов: _________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

4. Уборка рабочего места:

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5. Условия хранения и сроки реализации готовой продукции:

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Техника безопасности при выполнении работ в горячем цехе.

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Санитарные требования к организации работы горячего цеха.

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