USING OF MARINADES IN COOKING TECH-NOLOGIES OF MAIN-COURSE DISHES
DOI :
https://doi.org/10.15673/2073-8684.29/2014.33606Mots-clés :
meat dishes, marinade, thermal losses, duration of cookingRésumé
Studies presented in the paper deal with the technology of nutrition namely with making of meat dishes. Last time restaurant enterprises suffered from economical losses on the consumer market of Ukraine. Mainly it was caused by decreasing of consumer ability, reducing the consumer market and absence of the state policy in development and regulation of trade activity. As a result the restaurant enterprises became functioning not in the proper way. Thus, the question of increasing of economical indexes of restaurant business is urgent. One of the possible ways of solving of this problem is decreasing of thermal losses in the technological process of main hot dishes cooking that in case of mass production would have positive effect on the activity of restaurant enterprise.
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