| The term and classification of industrially produced food. Selection of basic raw materials for the production of ready meals. Preparation of raw materials for heat treatment (shaping, cutting, milling, marinating, filling, coating, baking). Processes of heat treatment and changes in basic raw materials during heat treatment. Basic principles and application of microwave in the ready meals industry. The basis of the production of spices and protein products. Use of spices, herbs, mixtures and extracts of spices in ready meals. Production of appetizers, production of dehydrated, clear and cream soups, condensed soups, concentrates and sauces. Classification, production and basic properties of sterilized and frozen vegetables and meat dishes. Technological processes of production, stability and storage of dehydrated foods. Production of baby food based on milk, extracts of grain, vegetables and meat for different ages of children. Production of dishes for special consumer categories (dietary foods, food allergens, declarations). Specifications of the factory of ready meals, composition and layout of the line. |
