1.2. ASBOB-USKUNALAR, MOSLAMALAR VA ULARDAN FOYDALANISH .............115
Oshxonada qо‘llaniladigan idishlardan foydalanish va saqlash.....................................................115
qatlama tayyorlash.........................................................................................................................117
1.3. PAZANDACHILIKDA ISHLATILADIGAN TEXNOLOGIK JIHOZLAR VA ULAR DAN FOYDALANISH ...................................................................................................119
Pazandachilikda ishlatiladigan sovitkich va muzlatkich, termos, mikrotо‘lqinli
elektropechlarning tuzilishi va ahamiyati, foydalanish texnologiyasi............................................119
Pecheniy pishirish...........................................................................................................................122
qandolatchilikda ishlatiladigan texnologik jihozlarning turlari va ulardan
foydalanish qoidalari......................................................................................................................124
Tvorogli pirog pishirish..................................................................................................................125
1.4. TAOMLAR TAYYORLASH TEXNOLOGIYASI Sut va sut mahsulot turlari, sifatiga bо‘lgan talablar, saqlanishi va muddati.................................127
Shirguruch pishirish va dasturxonga tortish..................................................................................132
Xamir turlari va uni tayyorlash texnologiyasi................................................................................133
Xamir turlari. oshirma va oshirmasdan tayyorlanadigan xamirlar haqida ma’lumot....................134
Lochira pishirish texnologiyasi.......................................................................................................136
О‘zbek milliy suyuq taomlarini tayyorlash texnologiyasi..............................................................138
Mastava pishirish............................................................................................................................140
parhez taomlar tayyorlash texnologiyasi........................................................................................141
parhez taomlar tayyorlash...............................................................................................................142
Dasturxon, salfetka sochiqlarning turlari, ulardan foydalanish, saqlash va yuvish.
tushlik uchun dasturxon tuzash......................................................................................................144
