The app is designed to help a ship's cook. considered
International Convention on Maritime Labor sudohodstve.Ustroystvo sudna.Ustroystvo and catering equipment: Characteristics of catering, General requirements for the organization of the workplace cook, equipment of individual rooms catering ship, types of equipment, the general rules on sudne.obyazannosti ekspluatatsii.Organizatsiya service and responsible ship's cook Environmental sredy.Bezopasnost protection: Damage control, rescue and survival on the water, workplace Safety, fire fighting in the galley, the alarm action , Safety rules on vessels, Safety at work on nutrition unit, the location of the ship rescue and fire-fighting equipment, property and inventarya.Sanitariya and hygiene: Food Hygiene, Personal Hygiene, Rubbish, Sanitary requirements on the content of ship spaces, cooking , dishwashing mode, sanitary and hygienic requirements for cooking products, their storage and
leave cooked food, sanitary requirements for the preparation and implementation of the Food Regulatory documentation: basis of calculation and the primary consideration of foodstuffs; foundations and merchandising of food products; rules for drawing up the menu, especially drawing up menus in the sailing conditions. (Be planned menu for various periods of time (daily, weekly, two or four-week);) regulations on the organization of services on sudne.Osobennosti moryakov.Meditsinskaya pomosch.tovarovedeniya food products: Production and
storage products, foundations and merchandising of food, rules, techniques and the sequence of operations for the primary processing of meat, fish, vegetables, cereals and other products, the main raw materials and their culinary destination, features high quality of the raw materials used for cooking and sensory methods for its determination .Prigotovlenie blyud.obsluzhivanie equipment.
International Convention on Maritime Labor sudohodstve.Ustroystvo sudna.Ustroystvo and catering equipment: Characteristics of catering, General requirements for the organization of the workplace cook, equipment of individual rooms catering ship, types of equipment, the general rules on sudne.obyazannosti ekspluatatsii.Organizatsiya service and responsible ship's cook Environmental sredy.Bezopasnost protection: Damage control, rescue and survival on the water, workplace Safety, fire fighting in the galley, the alarm action , Safety rules on vessels, Safety at work on nutrition unit, the location of the ship rescue and fire-fighting equipment, property and inventarya.Sanitariya and hygiene: Food Hygiene, Personal Hygiene, Rubbish, Sanitary requirements on the content of ship spaces, cooking , dishwashing mode, sanitary and hygienic requirements for cooking products, their storage and
leave cooked food, sanitary requirements for the preparation and implementation of the Food Regulatory documentation: basis of calculation and the primary consideration of foodstuffs; foundations and merchandising of food products; rules for drawing up the menu, especially drawing up menus in the sailing conditions. (Be planned menu for various periods of time (daily, weekly, two or four-week);) regulations on the organization of services on sudne.Osobennosti moryakov.Meditsinskaya pomosch.tovarovedeniya food products: Production and
storage products, foundations and merchandising of food, rules, techniques and the sequence of operations for the primary processing of meat, fish, vegetables, cereals and other products, the main raw materials and their culinary destination, features high quality of the raw materials used for cooking and sensory methods for its determination .Prigotovlenie blyud.obsluzhivanie equipment.
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