Проведення комплексного вивчення технологічні карток на страви та схем їх приготування. Характеристика сировини для приготування страв. Організація робочого місця для приготування напівфабрикату. Генетично модифіковані продукти. Українська народна кухня.
Проблема глобальной продовольственной безопасности. История создания конфет, их использование как средства коммуникации. Конфеты как неотъемлемая часть дипломатического протокола. Кондитерские изделия как мощный инструмент политической пропаганды.
Гастрономічна культура як національна кулінарна традиція, оцінювальна і порівняльна характеристика. Обґрунтування потреби всебічного і ґрунтовного вивчення гастрономічної проблематики, зокрема методологічних засад дослідження національної кухні.
Характеристика истории возникновения "Кока-Колы". Исследование свойств и выявление особенностей газированного напитка. Влияние его на организм человека. Проведение растворения налета от чая. Использование "Кока-Колы" для чистки туалета и раковины.
Появление и развитие генетически модифицированных организмов. Опасность генетически модифицированных организмов, основные риски потребления их в пищу. Отдаленные канцерогенный и мутагенный эффекты по результатам исследований. Сорта растений с ГМО.
История изобретения Кока-Колы, ее основные составляющие. Мнение детей младшей и старшей групп о вреде лимонадов. Воздействие Кока-Колы на молочные зубы ребенка. Проведение экспериментов по влиянию напитка на колбасу, гвозди. Взаимодействие с "Ментос".
Визначення та характеристика головної мети досліджуваного свята — популяризації молока і молочних продуктів серед людей, а також інформування населення про діяльність, пов’язану з молочним виробництвом. Ознайомлення з калорійністю коров’ячого молока.
Features American food. Cooking methods and common ingredients. Fats and oils in food. South variations and popular food (fast food, Coca-Cola). Some facts about American food. American Breakfast, lunch, dinner. Interesting facts about American drinks.
- 9. Bread
Combinations and proportions of types of flour and other ingredients, and also of different traditional recipes and modes of preparation of bread. Using the yeast for leavening bread is Saccharomyces cerevisiae. Heartier consistency of Canadian bread.
- 10. British cuisine
Definition of British cuisine as a specific set of cooking traditions and practices associated with the United Kingdom. Description and history of the formation of British food as unpretentious dishes made from local ingredients with simple sauces.
- 11. Chocolate
Studying features of chocolate products which often contain flavors (coffee, alcohol, brandy, vanilla, pepper), food additives (raisins, nuts, wafers, candied) or stuffing. Familiarization with the composition of bitter chocolate, milk and white.
История создания напитка Coca-Cola. Описание процесса производства, дизайна этикеток и бутылок. Обоснование причин успеха компании на мировом и американском рынке. Изучение положительного и отрицательного влияния данного напитка на организм человека.
Development of highly efficient technologies in the agro-industrial complex, search for domestic sources of raw materials and creation of new generations of food products enriched with important microelements. Production of gluten-free products.
Понятие о диетическом питании, его основные принципы. Основы сбалансированного и рационального питания. Требования к организации диетического питания в учреждениях общественного питания. Изучение используемого сырья и его подготовка для диетических блюд.
The scientific enrichment of sweet butter mixtures with polyphenolic compounds from vegetable raw materials, namely, cherry and ginger powder. The method of evaluation of the organoleptic, physicochemical, microbiological parameters, toxic elements.
Choice of sugar substitute for bakery and confectionery products. Evaluation of the water absorption capacity of a cake with coconut sugar and mesquite flour. Reducing the moisture content of cakes. Increasing the nutritional and energy value of biscuits.
- 17. Effects of different duck meat and wheat bran contents on the quality characteristics of sausages
Wheat bran as an ingredient that can balance nutrients in food. Protein composition of duck meat as a raw material for making sausage. Analysis of the content of duck meat and wheat bran, their influence on the quality characteristics of sausages.
The aim of research was to study the interaction of xanthan gum and a mixture of rice flour and corn starch, its effects on the quality of gluten-free cookies, as well as optimization of the gluten-free cookie recipe to produce high- quality products.
The object the study is beef obtained from young bulls of the Aberdeen Angus beef breed. The purpose of the article is to study the effect of dry aging of beef on its quality and safety indicators. Protein and water content. Their determination by drying.
The dietary reference intakes. Nutrients and other food substances. Food-health connection. Planning meals selecting healthful foods plus two weeks of menus. Preparing healthful meals. The bottom line on food safety. Refrigerating or freezing food.
The subject of research is standardization as one of the forms of regulation in the food industry of Ukraine, in particular in the production of milk and milk products, determination of safety and quality parameters of the specified food raw materials.
The problem of forming the artistic skills of junior high school students in out-of-school art institutions. The factors that create a favorable environment for activating the artistic potential of an instrumentalist musician in his creative activity.
- 23. Fast-food
Description of the history of the fast-food at various stages of its development, the identification of positive and negative aspects of fast-food. Identify the reasons why people eat fast food. The relation of people to fast food. History Hamburger.
Scientific substantiation of the most rational ways of fermenting meat raw materials, establishing requirements for raw materials for the production of fermented meat. A positive effect of fermentation for 18 days on the consumer characteristics of meat.
- 25. Food
Description of food as the most important human needs. Examples of recipes from different cultures around the world. The cult of food in different historical epochs. Characteristic of Food Guide Pyramid like one of the diets based on good nutrition.
Assessing the impact of a range of factors such as purchasing and psychological behaviour, experience, knowledge and information on food quality and safety. Trust in participants and institutions, risk perception, willingness to pay, increased risks.
Uzbek cuisine is one of the most savoury and various in tastes cuisine in Central Asia. Main dishes cuisine : pilaf, manti, shurpa, shish kebab, chuchvara, samsa, norin. Kabob is meats (typically mutton or beef) grilled on a skewer or with a spit.
Uzbek cuisine and features its main dishes. Culture prepare national dishes of Uzbek cuisine and their main ingredients. Technology of preparation of kabob, plov, manti, chuchvara, shurpa and naryn. Differences Uzbek cuisine from Asian cuisine.
Geographic setting and environment of Ireland. The history of food customs of this country. Traditional Irish Stew, Soda Bread, Corned Beef with Cabbage. Food for religious and holiday celebrations. Mealtime customs. Politics, economics and nutrition.
The definition of fast food, and description of the products included in it. The use of preservatives, flavors, colors, emulsifiers in these products. The negative impact of junk food on the human body. The use of modifiers in the product description.
