: 1 : 500 2551 2 : 150 2553 3 : 100 2554 4 : 100 2554 :

: : 0-2244-5081-3

[1]

(4513209)

[2]

[3]

(1) (3) (5) (6) (7) 1 1 1 2 8 12 15 27 2 23 23 33 37 40 3 41 41 43 68 4 69 69 71 72 72 73 73

[4]

()

73 74 75 79 86 87 88 95 96 96 96 99 99 99 99 100 101 103 104 .5 106

[5]

1 1 4 2 5 3 16 4 17 4 1 92 2 92 3 94

[6]

[6]

39 1 107 2 107 3 108 4 108 5 109 6 109 7 109 8 butterfly fillet 110 9 steak 110

[7]

1 113 114 115

116 2 117 118 119 120 3 121 122 123 124 4 125 126 127 128 5 129 130 131 132 6 133 () 134 () 135 136 7 137 138 139

[8]

()

140 8 141 142 143 144

1 3

1. (Conduction)

2. (Convection)

3. (Radiation)

(Dry-heat method) (Moist-heat method) (Dry-heat method using fat) (frying) 3

1.

1.1 (fly)

1.2 (fry)

1.3 (fry)

1.4 (pan-broil) 2. 2

2

lipids waxes, phospholipids, steroids, cholesterol

1. glycerol ester glyderide aliphatic straight chain 8-24

1.1 (1,2,3-propanetriol) hydroxyl 3 hydroxyl group hydroxyl group (R-COOH) ester monoglyceride, diglycerides triglycerides monoglyceride diglycerides glyceride monoglyceride emulsifier polar group nonpolar group shortening

3

triglycerides simple triglycerides mixed triglycerides mixed triglycerides

1.2 acetic acid straight-chain aliphatic acid 3 1 oleic, linoleic linolenic 1,2 3 double bond lauric, myristic, palmitic stearic ricinoleic acid (hydroxyl acid) double bond 12 acetic acid palmitic 1.2.1 (saturated fatty acids) CnH2nO2 CnH2n+1COOH isovaleric acid 4-14 ( 1)

4

1

4 5 6 8

10 12 14 16 18 20 22 24

Butyric Isovaleric Caproic Caprylic Capric Lauric

Myristic Pamitic Stearic

Arachidic Behenic

Lignoceric

CH3-(CH2)2-COOH (CH3)2CH-CH2-COOH

CH3-(CH2)4-COOH CH3-(CH2)6-COOH CH3-(CH2)8-COOH CH3-(CH2)10-COOH CH3-(CH2)12-COOH CH3-(CH2)14-COOH CH3-(CH2)16-COOH CH3-(CH2)18-COOH CH3-(CH2)20-COOH CH3-(CH2)22-COOH

: (...) Butyric 2-4 Caproic acid 1-3 Caprylic acid 3-10 1-4 Lauric acid 40-50 2-8 Myristic acid 8-12 15-30 Pamitic acid 25-30 Cocoa butter 25 Stearic acid 1-5 Cocoa butter 10, 20 35 Arachidic acid 1-3 20-35 Lignoceric acid Adenanthera pavorian

5

1.2.2 (Unsaturated fatty acid) double bond 10-26 oleic acid ( 2) 2

10 16 18 18 18

Caproleic Palmitoleic

Oleic Linoleic

Linolenic

CH3-(CH2)2-CH:CH-(CH2)2-COOH CH3-(CH2)5 -CH:CH-(CH2)7-COOH CH3-(CH2)7-CH:CH-(CH2)7-COOH

CH3-(CH2)7-CH:CH-CH2CH:CH-(CH2)7-COOH CH3-CH2-CH:CH-CH2CH:CH-CH2-CH:CH-(CH2)2-COOH

: (...) 18 cis-cofiguration double bond 9 10 double bond 7 1-3 double bond 20-24 double bond 4 double bond 2 ( 1 double bond C2H2n-2O2 Palmitoleic Oleic acid double bond 4 Caproleic acid Palmitoleic acid 1 2-4 10-20 Oleic acid 80 85

6

2 3 double bond CnH2n-4O2 CnH2n-6O2 18 Linoleic acid Linolenic acid ( 2 ) Linoleic acid 60 75 45 40 50 65 75 Linolenic acid linseed 45-50 1 15

1.3 glycerides glyceride glyceride lipids crude oil

1.3.1 Phosphatides triglycerides choline, ethanolamine, betaine phosphatides lecithin cephalin choline cephalin lecithin ethanolamine phosphatides sphingomyelins inositolphosphatide phosphatides phosphatides 0.002-0.004

1.3.2 Sterol sterol

7

unsaponifiable matter 1.6-2.7 sterol ester glucoside sterol Sterol cholesterol (C29H48O) phytosterol -Sitosterol (C29H50O) stigmasterol (C29H48O) -Sitosterol stigmasterol

1.3.3 Fatty alcohol 0.005

1.3.4 0.1-1.0 squalene (C20H50) 13 16 gadusene (C18H32)

1.3.5 0.05-0.2 gossypol

1.3.6

8

tocopherols, sesamoline, sesamin, gossypol phosphatides Tocopherol sesamoline sesamin gossypol 1.3.7 ketone lauric unsaponifiable metter revertion

1.3.7 -Carotene

1. 1.1

1.2 0.008-0.01

9

10-16 mesh

1.3 2 (rendering) cooking 1.4.1 40-60 / 4-6 1.4.2 gossypol ()

10

1.4 2 2,000 / 1 950C expeller 2

1.5 phosphatides

1.5.1 10-45

11

phosphatide phosphatide phosphatide 1.5.2 2 Fullers earth clay bentonite montmorillonite 145-1600C 15-20 glyceride antioxidants sodium dichromate 900C 2 3.8 sodium dichromate 0.8 sodium dichromate 3 37 1 15 132-1420C

1.5.2 (steam distillation) 3 / 100 / 6 25 / 100 8 204-2400C

12

2 1 lauric linoleic linolenic eruic acid vegetable butter

1.1 1.8 winterizing -form

1.2 -form

1.3

1.4 snack

1.5 linoleic

13

polyunsaturated fatty acid

1.6 stearine stearine

1.7 Virgin olive oil 5-10

1.8 repeseed 20 22 stabilizer peanut butter

2.1.9 lauric 50 snack

1.9 2 lauric lauric

14

-form 1.10 cocoa butter glyceride 2.2 2 2.1 () () -form -form 2.2 oleo stock 2 oleo oil oleo stearine oleo oil oleo stearine -form 2.3 menhaden pilchard

15

1. (melting point) (cis trans) double bond

1.1 butyric 4 -70C stearic 18 69.60C ( 3)

1.2 double bond double bond Stearic 69.60C 1 double bond (oleic acid) 16.30C 2 double bond (linoleic acid) -11.00C ( 3)

1.3 transisomer cis-isomer cis-octadecanoic acid (oleic acid) 16.30C ( 3) 1.4 double bond double bond carboxyl double bond carboxyl cis-6-octadecanoic (Petroselinic) 300C cis-9-octadecanoic acid (oleic acid) 16.00C

16

3

double bond (0C)

Butyric acid Caproic acid Caprylic acid Capric acid Lauric acid

Myristic acid Palmitic acid Stearic acid

Arachidic acid Behenic acid

Lignoceric acid

Palmitoleic acid Petroselinic acid

Oleic acid Elaidic acid

4 6 8

10 12 14 16 18 18 22 24

16 18 (cis) 18 (cis)

18 (trans)

- - - - - - - - - - -

1 1 1 1

-7.9 -3.4 16.7 31.6 44.2 54.4 62.9 69.6 75.3 79.9 84.1

0.5 30.0 16.3 43.7

: (...)

2. (plastic) polymorphism , intermediate

2.1 2.2 shortening 2.3 2.4

17

triglyceride 1 shortening intermediate 5 intermediate -form 20-50 ( 4) Glyceride 3-4 glyceride palmitic 4

: (...)

-form -form

()

()

Repeseed oil

menhaden

18

palmitic trans-form cis-form

1.

2. double bond double bond

3. Interestarification

4. Fractionation

5. Glycolysis glyceride monoglycerides diglyceride

6. Solidification

7. Tempering 20.40C 48 shortening 10-12 2-10 shortening

3. (shortening effect)

19

3.1 (semisolid) 10-15.50C 32.0-37.70C

3.1. 1 5 40-50 shortening 15-25 15-25 glyceride solid fat index (SFI) 2 2 hydrogenated fat 3.1.2 -form shortening

20

glyceride shortening -form -form -form glyceride -form

3.2 double bond carboxyl group polar non-polar 1 double bond 2 2 double bond 1 double bond double bond 2 3 double bond

3.3

3.4 shortening shortening mono- diglyceride lactylated mono- and diglycerides, propyl glycol monostearate, sorbitan monostearate, polyoxyethylene

21

sorbitan monostearate, acetyl tartaric acid esters of mono- and diglycerides acetylated monoglyceride 2 sorbitan monostearate polyoxyethylene sorbitan monostearate shortening

3.5

4. (creaming quality) shortening

4.1.1 2 3

4.1.2

4.1.3 -form

22

4.1.4 25.5-28.50C

4.1.5 plastic range

shortening plastic range 21.0-25.50C

. ...

, . 441 . . 2548. . ,

. 244 .

. 2544. 12. . , . . 257-338.

. 2544. .

, . 163 .

2

1.

1.1 double bond

-HC=CH+H2 -CH2-CH2

1 mole 1 mole 1 0.0795 1 120 1 shortening (catalyst) 930C 121-1350C (refeactive index) 930C selectivity selectivity

24

shortening linolenic linolenic linoleic oleic ( 100 ) 100-150 shortening 70-90

1.1.1 4-100C winterizing 4 (115 ) 00C 5.5 oxidized oil (oxystening)

1.1.2 (shortening)

25

1) 3 (plasticizer)

) (base oil) reversion lauric shortening

) (plasticizer) creaming ability shortening effect cleosearing () 20-50 -form -form -form -form

) (Emulsifier)

26

mono- diglyceride

2)

) oleostearine 80 oleostearine 20 oleostearine

) 15 10-15

) 8-10 65-80

3)

) (Genral purpose shortening)

) (High-stability shortening)

) (Cake and icing shortening)

27

glyceride mono- diglyceride superglycerinated shortening mono- diglyceride

) monoglyceride, diglyceride diacetyl tartaric acid esters mono- diglyceride 20

)

) mono- diglyceride 8-10

)

1.1.3 Mege Moures

28

.. 1870 .. 1872

1)

)

29

)

0.2

) 0.1-0.5 monoglyceride diglyceride sodium sulfoacetate

) 2.25-4.0

2)

) 200C 16-24 0.5-0.6 2-40C

)

) 3 votator

30

3) reversion reversion 3 1 -150C 2-70C 1.1.4 3 (mayonnaise dressing) (French dressing) (Salad dressing)

1) 65 (oxystearin) 0.125

31

77-82 65 82 84 2-4 2.5 4.5-10.0 25 allyl isothiccyanate

32

glucosidase allyl isothiccyanate 3 30 50 20 calcium disodium EDTA 75

2) 35 25 (oxystearin) 0.125 0.75

3)

33

30 4 2.

2.1 185-199 1 0.2 hydroperoxide 0.1 shortening

34

5

3

2.1.1 (saut) 2.1.2 (pan fry) 2.1.3 (deep-fat frying) 175-190 2 3 2.1.4 (pressure frying) 175

35

2.2 2

2.2.1

36

)

)

)

2.2.2

)

)

)

37

) 3. Thermolytic Oxidative reaction

3.1 (toxic effect)

3.2 smokeing point

3.2.1 (oxidation) autoxidation autoxidation 2 induction period hydroperoxide

hydroperoxide aldehyders

3.2.2 Reversion Reversion

38

reversion reversion linolenic reversion

3.2.3 (hydrolysis) 10 10

3.2.4 (foaming)

3.2.5 (smoking) (smoking point) acrolein superglycerinated shortening monoglyceride triglyceride

)

39

1.9

)

)

) (polymerization)

- - - - (furan) - - - - : (2548)

40

. ...

, . 441 . . 2548. . ,

. 244 .

. 2544. 12. . , . . 257-338.

. 2544. .

, . 163 .

31.

1.1 (utilily tray) (liquid measuring cups)

, 2/3, 1/3, , , 1 (dry measuring cups) 4 , 1/3, , 1

(measuring spoons) 4 , , 1 1 (scale) 1.2 (mixing bowl) 3 4

(sloted spoon) (stainer) (tong) 1.3 (knife)

1. (paring knife) 5-7

2. (utility knife) 8-10 3. (French knife) 8-10

42

4. , (slicing knife) 8-10

5. , (carving knife) (cutting board) (peeler) (grater) (can opener) (mallet) 2

1.3 (fluocarbon resins)

43

3 (purex) (cordalite) (pyroflam) (sauce pan) (sauce pot) 2 (heavy skillet) 3 5-6 2 (fry pan) (girddle pan) (pressure cooker) 5 15 2. 2.1

44

4 (nonfreezable water) (bound water) (immobilized water) (free water) Differential Thermal Analysis (DTA), Nucclear Magnetic Resonance (NMR) 5-10 (juicy)

45

(active water) (water activity, aw) aw 2.1.1

46

2.1.2 2 amphipathic () ( ) 2.1.3 -

47

2.1.4 (H+) 2.1.5 2.1.6 50 aw 1.0 aw aw 1.0-0.9 0.80-0.75 0-6.17 50 2.1.7

48

3 75-80 pH

49

31.2 45.5 23.4 2 (intermediate moisture foods)

2.2

50

2 (functional properties) 5 ( ) ( )

2.2.1 (plasticity) 2 3

51

31.5 31.5 pH pH IP IP

2.2.2 ()

2.2.3 dicarbonyl

52

Strecker aldehyde pyrazines pyrroles HVP (hydrolysed vegetable protein), AYE (autolysed yeast extract) 4 (drlicious) - (L-form) (D-form) 40 5-guanylic acid (synergistic)

53

5-ribonucleotides (browning reaction) (melanoidin) 3 glycosylamine 2 Amadori rearangemant 1-amino-1-deoxy-2-ketose (Amadori compound) 2 Heyns rearrangement Heyns compound heterocyclics pyrazines pyrroles

2.2.4 pH

54

2.2.5 (met extender)

2.2.6 snack

2.2.7 pH 0.5-2.0 pH 4.0-7.8 0.3-1.2 pH 5.0-6.0

55

pH 10.7 0.05 pH 6.9 0.3 2 pH

2.2.8 pH pH pH IP 2.0 2.9 pH

56

40C 230C pH 6.0

2.2.9 200-1,000 (gene) cofactors 6 hydrolases, transferases, oxidoreductases, isomerases, lyases lygases 3

2.3 60

57

2 (simple sugars)

(compound sugars) (monosaccharides) 1 2 (oligosaccharides) (polysaccharides) ( ) ( ) ( ) () () 2

2.3.1

58

() pH 2.8 pH 3.0-10.0

2.3.2 2 (starch) 2 1 3

59

2.3.3 (stabilizers) 5 protective colloid 2

2.3.4

60

930C

2.3.5 2 glycogen 1-phosphorylase phosphoglucomutase glucose 1-phosphate glucose 1-phosphate glucose 6-phosphate glycolysis

2.3.6 (nata) (konjac)

2.4 (lipids) (sterola) (terpenes) (fat-soluble vitamins)

61

2.4.1 chroman-5,6-quinones

2.4.2 3

62

5-10

2.4.3 isphumulones

2.4.4

2.4.5 surface active agenta surfactants

63

2.4.6

(-tocopherol) 0.02 ascorbyl palmitate BHA

2.5 2

64

2.5.1 (furfural)

2.5.2 8

2.5.3

65

2.5.4

2.6

2.6.1 2

66

2.6.2 (MSG)

2.6.3

67

2.6.4

2.6.5 metmyoglobin 5 pH ( ) pH 6.0-6.6

2.6.6

2.6.7

68

2.6.8 () .

. 2538. . , . 237 .

. ...

, . 441 . . 2548. . ,

. 244 . . 2544. .

, . 163 .

41.

1.1

1.2

1.3

1.4

1.5

1.6

1.7

70

1.8

1.9

1.10

1.11

1.12

1.13

1.14

1.15

71

1.16

1.17

1.18

1.19

1.20

1.21

1.22 2.

72

3. 4.

-

-

- -

1 84.8

73

5. 6. 2 6.1 6.2 6.2.1 Whole 6.2.2 Dressed 6.2.3 Fillet Dressed 6.2.4 Steak Dressed 5/8 - 1 6.2.5 Butterfly Dressed 6.2.6 Stick Fillet 3/8 7.

74

7.1 7.2 2 2-3 7.3 7.4 8.

75

8.1 8.2

9. 9.1 9.1.1 9.1.2

76

9.1.3 () 9.1.4

9.1.5 0.02 1 4

9.1.6

9.1.7 950C

9.2

77

() 9.2.1

1)

1.1 () () 15 fillet

1.2

78

() ()

1.3 0.5 2 ()

1.4 (batter) - fillet fillet 1

1.5

1.6 ( )

2) (batter)

3) ()

79

9.2.2 () 2 ( steak) 10. 10.1

10.1.1 10.1.2 10.1.3 10.1.4 10.1.5 10.1.6 10.1.7 10.1.8

10.2

80

10.2.1 2 10.2.2 2 10.2.3 10.2.4 10.3 10.3.1 1)

81

2) 5 2

1. 2. 3. 4. 5. 6. 7.

20-30 10.4

82

(cross contamination) 10.4.1 1) 60 .. 80 .. 2)

3)

4)

5)

6)

.

83

.

.

7) 10.4.2 10.5

1. 2. 3. 4. 5. 6. 7.

84

8. 9. 10.

1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26.

85

27. 28. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24.

1. 2. 3.

86

4. 5.

1.

2.

3.

4. 5. 6. 7. 8. 9. 10. 11.

11.

87

1. 2. 3. 4. (Standardization) 12. 2

1.

88

2. (Market Price) 13.

1. 2. 3.

13.1 2 70-75 30-40 (food cost percentage)

X 100 =

89

1. 90,000 200,000

%

90,000 X 100 % =

200,000 = 45 %

2. 3.60 % 30 %

= 3.6 = 3.6 = 12 30 % = 0.3

3. 150 /

30 %

45 X % =

150 X 30 % = 45 50 / 35 142.86

X 100 =

50 X 100 35 =

= 50 X100 = 142.86

90

35 = 143

35 100/35 (pricing factor)

X 100 =

= X

100 =

100 = 35

= 2.86

X =

= 50 X 2.86

= 143

91

13.2 (contribution margin contribution to profit) 13.2.1 13.2.2 50 20 35 10 13.2.3 CM (contribution margin)

= 1 57.14 136.36 2 3

92

1

(1) (2) (3) (4) = (2) X 100/(3) (5) (6) = (5) (2)

1 20 35 57.14 90.00 70.00 2 50 40 125.00 100.00 50.00 3 45 33 136.36 139.00 94.00

(5) : , 2548 (prime cost) ( 2 ) 0.55 40 10 30 50 (40+10) 2.5 2.0 (100/50) 2

93

1. (40 %) 0.32 0.22 ( X 2.5) 0.8 0.55 2. (50 %)

0.32 0.22

0.00 0.10 + 0.32 0.32 ( X 2) 0.64 0.64

: , 2548 13.3 (flat price) 13.3.1

=

94

13.3.2

= X 3 3

() 20-50 10-40 10-25 15-50 10-20 10-35

: , 2548

95

(ABC Inventory Approach) (A) (B) (C) 20 50 14. 14.1 (Cost) 14.2 14.3 14.4

96

14.5 15. 16. 1. 2. 3. 4. 17.

97

1. 2. (POLYMER)

2.1 (POLYETHELENE) (SHRINK FILM) 2.2 (POLYPROPYLENE, PP) 2.3 (POLYVINYL CHLORIDE, PVC) 2.4 (POLYSTYRENE, PS)

98

3.

3.1

3.2 (TIN FREE STEEL)

3.3 (ALUMINIUM) (ALUMINIUM FOIL) 30-150

4. 1. 2. 3. 4. 5. PS PS 20 PS

99

14. 15.

1. 2. 3. 4. 5.

16. 1. 2. 17.

100

18. 1.

2.

3. - 4. - 5. - 3

101

. 2548. 1 . , . . 73-93. . 2548. 1 . , . . 151-163. . 2548. 2 . , . . 117-138. . 3537. . , .

. 2548. 2 . , . . 39-59. . 2534. . , .

. 2526. . , .

. 2548. 3 . , . . 119-137.

102

. 2548. 2 . , . . 9-23.

103

104

.

. . ..2482-2489 2 . 2484 () ( . )

()

105

. . www.matichon.co.th

. www.astarlink.exteen.com

. . www.xaap.com

106

.5,

.5 . 5 . 5

. 5

, , , , , , , 100 40

: .5 31/8/46

107

1

: www.wikimedia.org

2

: www.arrowfarmshop.co.uk

108

3

4

: www.ams.usda.gov

109

5

: www.portlandonline.com

6

: www.dwimages.com

7

: www.hsc.csu.edu.au

110

8 butterfly fillet

: www.seafoodtaining.org

9 steak

: www.seafoodtaining.org

111

112

113

1

1. 2.

114

: : (Portions) : 2

(Ingredients)

() (Weight)

(Method of Work)

10 5 10 30 10 8 50

400 30 2 40 30 15

1. 2. 3. 4.

:

/

:

115

: :

(Portions) : 2

(Ingredients)

() (Weight)

(Method of Work)

/

8 10

20 300 4 8 8 10 50 20 1

1. 2.

:

/

:

116

:

: /

(Portions) : 2

(Ingredients)

() (Weight)

(Method of Work)

1 1

400 50

10 10 8

10 20

4 50 20 20 10 50

1. 1 cm. 2. 3. 2

:

/

:

117

2

1. 2.

118

:

: deep-fry

(Portions) : 3

(Ingredients)

() (Weight)

(Method of Work)

500 100 80 1 5

10

10 4

115 250 20 30 5 30

1.

2. 3.

( )

:

/

:

119

:

: deep-fry

(Portions) : 2

(Ingredients)

() (Weight)

(Method of Work)

2 50 2 2

1. 2. 3 3. 4. 5.

:

/

:

120

: :

(Portions) : 2

(Ingredients)

() (Weight)

(Method of Work)

10 4 4 4

300 30 30 15 10 30

20 10 10 50

200 30

1. 2. () 3.

:

/

:

121

3

1. 2.

122

:

:

(Portions) : 2

(Ingredients)

() (Weight)

(Method of Work)

1

60 40 45 6

130 160 250 80 20 30 30 20 2 10 60

120 50 1

1. 15 () 2. 3. 4. 6. () () 7.

:

/

:

123

:

: ()

(Portions) : 2

(Ingredients)

() (Weight)

(Method of Work)

300 120 160

5 6

20 12 40 10

1/8 2

1. 1 + ( 40 %) 2. 3. 4. 5. 6.

:

/

:

124

:

: ()

(Portions) : 2

(Ingredients)

() (Weight)

(Method of Work)

cm.

340 120 2 20 50 15 4

10 8 5 2 50 1

30

1. 2. 25 () 3.

:

/

:

125

4

1. 2.

126

:

: /

(Portions) : 3

(Ingredients)

() (Weight)

(Method of Work)

1

20

150 10 30 20 15 30

100 50 50 50 5 5 10 15 5 30

15

1. 2. () 3. 4. 5. 1 6.

:

/

:

127

:

:

(Portions) : 2

(Ingredients)

() (Weight)

(Method of Work)

X 1 2X2 cm. 1

200 35 8

100 4

100 10 8 10 55 15 2

1. 2. 3. 4.

:

/

:

128

: :

(Portions) : 2

(Ingredients)

() (Weight )

(Method of Work)

1 cm.

20 10 200 50 20 40 80 20 50 30 10 10 6 5

2

1. 2. () 3.

:

/

:

129

5

1. 2.

130

: :

(Portions) : 2

(Ingredients)

() (Weight)

(Method of Work)

1X1 cm. 1X1 cm. cm. cm.

8 20 60 50 50 50 200 10 8

10

15

10 10

1. 2.

3. ()

:

/

:

131

: :

(Portions) : 2

(Ingredients)

() (Weight)

(Method of Work)

1X1 cm. 1

1 (200 ) 150 ml. 100 70 20 50

20 15 70 70 2 10

1. 2. 3. 1 . 4. 5.

:

/

:

132

:

:

(Portions) : 2

(Ingredients)

() (Weight)

(Method of Work)

() + ()

5 (1/2 .. )

200 8 8

60 60 60 60 2

130

100

1. 2. () 3. 1 4. ( 1 3) 5. 3

:

/

:

133

6

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134

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(Ingredients)

() (Weight)

(Method of Work)

cm. 3 3

400 100 300 20 50 50 50

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1 L.

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135

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1 cm. ()

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136

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() (Weight)

(Method of Work)

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50

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137

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138

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139

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() (Weight)

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400 40 30 10 20 10 8 3

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1-2

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140

:

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(Ingredients)

() (Weight)

(Method of Work)

cm. 1

120 120 70 50 30 35 8 7

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141

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142

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(Ingredients)

() (Weight)

(Method of Work)

()

600 20 10 30 20 10 5 10 30-35

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143

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() (Weight)

(Method of Work)

70 500 500 ml. 10 20 2 2

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144

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() (Weight)

(Method of Work)

()

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20

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: