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October 11, 2016 held a workshop on technology of sushi for students of KUTEL and pupils of Economics and Law School

The sphere of restaurant industry today has many segments, in which, in turn, there are narrow-minded specialists. For example, in the restaurants there are confectioners, bakers, dryers. The sushi is a cook specializing in the manufacture of sushi.

As part of the training practice "Introduction to the specialty" for students of the first year of the specialty "Hotel and restaurant business", as well as for students of the Economic and Legal School of KUTEL, the working profession "Cook", a master class on technology of sushi production was held on October 11. The master class was held by representatives of the chain of stores "Sushi-wok": Deputy Director Sergey Yatsenko, chefs Plyushch Ivan and Novikov Oleksandr.

Sushi is a popular Ukrainian dish that came to us from Japan.

The basis for the preparation of sushi are two main ingredients - cooked rice and raw fish. In this technology, the production of sushi is quite complex and includes a lot of operations and additional components.

During the master class, the company introduced the presenters to the main dishes of Japanese and Panasian cuisine, features of the dryer. Particular attention was paid to such topics as the importance of cooking in accordance with technical and technological cards, compliance with the rules of personal hygiene, rules of use of products (storage, processing, defrosting).

Experts have demonstrated the present technology of cooking Japanese cuisine on the role of Philadelphia and Panasian cuisine - Chinese noodles.

Students tasting cooked dishes, actively communicating with guests, asking questions of professional orientation.

 

Information is prepared

Ph.D., associate professor, head of practice of KUTEL Zemlinina Yu.V.

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