The methodology of the analysis and synthesis of rational choice recipes of cooking dishes
  • Article Type: Research Article
  • Eurasian Journal of Biosciences, 2019 - Volume 13 Issue 2, pp. 1115-1119
  • Published Online: 10 Aug 2019
  • Open Access Full Text (PDF)


To offer the food industry the main directions of rational choice of different dishes, the new scientifically-based methodology and development is needed, and to establish which of the main directions or ephemeral, it is impossible - you need a retrospective look at the history of cooking as a whole. 
In the development of the methodology of analysis and synthesis of rational choice of recipes used conventional and special methods of analysis and synthesis of recipes, technologies and modes of preparation of various dishes, technological equipment, special cutting tools. Executive bodies, tooling and other elements are related to the technology of food production.
In the analysis and synthesis, an assessment is conducted according to the criteria of rational choice of the layout solution from the arrays of the formed set of recipes for the preparation of recommended dishes.
From the array of new, well-known recipes and their technologies of preparation of various dishes by analysis and synthesis of layout solutions the methodology of rational choice of dishes, allowing for different criteria to establish the best possible choice is proposed.


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