Gastronomy

The specialized application "Gastronomy" appeals to both beginners and more experienced users with its attractive presentation.

The application "Gastronomy" offers clear illustrations of basic concepts used in gastronomy. In addition to fundamental gastronomic terminology, users will become familiar with the correct procedures and rules that form the foundation for working in the kitchen. It also covers the basics of dining and etiquette, provides a concise tour of selected gastronomic maps of European countries and Japan, and allows users to explore the basic classifications of certain types of meat, kitchen tools, and technological equipment used in gastronomy.

  1. Types of meat (classification and characteristics)
  2. Types of fish and the use of meat
  3. Classification of beef meat
  4. Classification of pork meat
  5. Types of spices (characteristics and uses)
  6. Division of kitchen tools (ergonomics of placement)
  7. Division of kitchen appliances (3 zones)
  8. Basic pre-cooking habits
  9. Basic habits during cooking
  10. Basic habits after cooking
  11. Preservation and storage of food
  12. Preservation and storage of beverages
  13. Dining principles (including table setting and etiquette)
  14. Gastronomic map of the Czech Republic
  15. Gastronomic map of Slovakia
  16. Gastronomic map of Hungary
  17. Gastronomic map of Poland
  18. Gastronomic map of Austria
  19. Gastronomic map of Italy
  20. Gastronomic map of Spain
  21. Gastronomic map of France
  22. Gastronomic map of Japan
  23. Preparation procedure for "Svíčková na smetaně" (Czech dish)
  24. Preparation procedure for "Brynzové noky – Bryndzové halušky" (Slovak dish)
  25. Preparation procedure for "Maďarský guláš – Magyar gulyás" (Hungarian dish)
  26. Preparation procedure for "Žurek polévka – Zupa Żurek" (Polish dish)
  27. Preparation procedure for "Vídeňský řízek – Wiener Schnitzel" (Austrian dish)
  28. Preparation procedure for "Boloňské špagety – Spaghetti Bolognese" (Italian dish)
  29. Preparation procedure for "Španělská paella – Paella Valenciana" (Spanish dish)
  30. Preparation procedure for "Hovězí polévka / Hrnec na ohni – Pot-au-feu" (French dish)
  31. Preparation procedure for "Sushi" (Japanese dish)
  32. Basic classification of wines
  33. Wine specifics
  34. Classification of sparkling wines
  35. Fine spirits
  36. Special spirits
  37. Mixed drinks and bartender tools (work)
  38. Basic rules for tasting
  39. Basic sorting of glasses and containers by usage
  40. Coffee and barista skills

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