Open lab day "Creative technology culinary products vegan cuisine"
General Information
September 15, 2014 held open laboratory lesson on discipline "Innovative catering technology» topic: "Creative technology culinary products vegan cuisine» for students mastertune faculty of hotel and restaurant and tourism business specialty "Technology in the restaurant sector– with the participation of representatives of practical industry – representatives of trade networks "Cocktail": Director of operations Department with production Onishchenko’Vyacheslav Nikolaevich and Director of culinary network. Lecturer: associate Professor of the Department of technology and organization of restaurant business, Ph.D. Fyodorov D.V.
recently in Ukraine and the world gaining popularity focus on healthy lifestyle and nutrition. Fashion on a vegan diet excludes the consumption of animal products, is distributed. An increasing number of celebrities declare themselves Saganami, a growing number of institutions catering culinary concept, focused on healthy food with a wide selection of vegetarian, vegan and syreeni cuisine.
the Department of technology and organization of restaurant business supports modern innovations in the field of restaurant management and includes in the curriculum "Innovative catering technology” of the master ’Technology in the restaurantm farm» laboratory work devoted to the creation of creative dishes vegan cuisine, presented in the traditional perception of Ukrainians - soup "Novoukrainka" (made with only raw vegetables and mushrooms), synaethesia dumplings with vaganski cheese (from nuts cache’s), vaganski ice cream (based on coconut milk and frozen fruit), vegan dumplings and dumplings with ‘m’meat" with the seytan (wheat gluten), synaethesia candy ’Fitness of nuts, dried fruits, honey.
the results of laboratory work conducted tasting of creative vaganski dishes that combined culinary ideas traditional Ukrainian cuisine and Vagankovo the manual power. Dishes were characterized by high taste and received a positive evaluation among students, teachers and practical representatives. Presents dishes recommended for implementation in the departments cooking supermarkets "Cocktail", other catering institutions.
Soup ’Novoukrainka» sironi (made with only raw vegetables and mushrooms)