The implementation of innovative technologies in the production of public catering items

The results of the researches of the possibility of realization of innovative approaches at production of public catering were given in the study. New ways and methods of cooking demanding further researches in this sphere have been insufficiently studied. The development of new technologies of molecular cuisine from the point of view of their safety is the most perspective for carrying out scientific research. In the study organoleptic, experimental, analytical, calculation, measuring methods of research were realized. On the basis of innovative project in Stavropol Region experimental production on which innovative projects on creation of fruit and vegetable dishes of molecular cuisine were carried out. When carrying out the researches the dishes of molecular cuisine in the foam form called espumas were developed. The preparation of espumas could be referred to the method which cornerstone formation of foams with liquid substances having the air inside. At their production generally natural components were used therefore the dishes of molecular cuisine were balanced and useful...