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  Surname Name Title Thesis status   Supervisors Reviewers Type of thesis Date of def. Title
Student Type of thesis - - - - - - - - - -
Item shown in detail Nevřalová Includes the selected person into the timetable overlap calculation. Lenka Using Chocolate in Modern Gastronomy. Using Chocolate in Modern Gastronomy. Thesis finished and defended successfully (DUO).   Mrázek Josef Tykvartová Dagmar Bachelor's thesis 1339538400000 13.06.2012 Using Chocolate in Modern Gastronomy. Thesis finished and defended successfully (DUO).
Lenka Nevřalová Bachelor's thesis 0XX 0XX 0XX 0XX 0XX 0XX 0XX 0XX 0XX 0XX

Thesis info Využití čokolády v moderní gastronomii.

  • Basic data
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Name Nevřalová Lenka Includes the selected person into the timetable overlap calculation.
Acad. Yr. 2011/2012
Assigning department TUACHP
Date of defence Jun 13, 2012
Type of thesis Bachelor's thesis
Thesis status Thesis finished and defended successfully (DUO). Thesis finished and defended successfully (DUO).
Completeness of mandatory entries - The following mandatory fields are not filled in for this Thesis.: Title in English
Main topic Využití čokolády v moderní gastronomii.
Main topic in English Using Chocolate in Modern Gastronomy.
Title according to student Využití čokolády v moderní gastronomii.
English title as given by the student -
Parallel name -
Subtitle -
Thesis supervisor Mrázek Josef, Ing.
External examiner Tykvartová Dagmar, Ing.
Annotation Cílem této bakalářské práce je seznámení se nejen s historií čokolády a její výrobou, ale hlavně s jejím využitím v moderní gastronomii, se zaměřením na kombinace různých přísad. Dále se zabývá netradičními způsoby podávání a servírování různých druhů čokolád a možnostmi jejich využití.
Annotation in English The aim of this thesis is not only familiar with the history of chocolate and ist production, but mainly with its use in modern cuisine, focusing on the combination of various ingeredients. It also deals with non-traditional routes of administration and serving different types of chocolates and possibilities of their use.
Keywords čokoláda, kakao, foodpairing, kombinace potravin
Keywords in English chocolate, cocoa, foodpairing, kombination of foods
Length of the covering note 61
Language CZ
Annotation
Cílem této bakalářské práce je seznámení se nejen s historií čokolády a její výrobou, ale hlavně s jejím využitím v moderní gastronomii, se zaměřením na kombinace různých přísad. Dále se zabývá netradičními způsoby podávání a servírování různých druhů čokolád a možnostmi jejich využití.
Annotation in English
The aim of this thesis is not only familiar with the history of chocolate and ist production, but mainly with its use in modern cuisine, focusing on the combination of various ingeredients. It also deals with non-traditional routes of administration and serving different types of chocolates and possibilities of their use.
Keywords
čokoláda, kakao, foodpairing, kombinace potravin
Keywords in English
chocolate, cocoa, foodpairing, kombination of foods
Research Plan
  1. Historie čokolády
  2. Výroba čokolády
  3. Food Pairing
Research Plan
  1. Historie čokolády
  2. Výroba čokolády
  3. Food Pairing
Recommended resources
  1. KRÁMSKÝ, S., FEITL, J. Kniha o čokoládě, MILPO Media, 2008
  2. BELLEFONTAINE, J. Čokoláda, Slovart, Praha 2004
  3. DOUTRE-ROUSSEL, Ch. Čokoláda pro znalce, Slovart, Praha 2006
  4. VALÍČEK, P., ARCIMOVIČOVÁ, J. Čokoláda pokrm bohů, Start, 2002
  5. OREYOVÁ, C. Zázračná síla čokolády, Ikar, 2011
Recommended resources
  1. KRÁMSKÝ, S., FEITL, J. Kniha o čokoládě, MILPO Media, 2008
  2. BELLEFONTAINE, J. Čokoláda, Slovart, Praha 2004
  3. DOUTRE-ROUSSEL, Ch. Čokoláda pro znalce, Slovart, Praha 2006
  4. VALÍČEK, P., ARCIMOVIČOVÁ, J. Čokoláda pokrm bohů, Start, 2002
  5. OREYOVÁ, C. Zázračná síla čokolády, Ikar, 2011
Týká se praxe No
Enclosed appendices -
Appendices bound in thesis -
Taken from the library No
Full text of the thesis
Appendices
Reviewer's report
Supervisor's report
Defence procedure record file