1.Введение                                                                                                     3

2.Значение в питании                                                                                    5

3.Товароведная характеристика сырья                                                       2

4.Ассортимент блюд                                                                                     18

5.Технология приготовления блюд, отпуск                                                20

6.Требования к качеству, сроки хранения                                                  24

7.Библиография 32