Low-fat cottage cheese is pureed and combined with wheat flour or semolina (or thick semolina porridge), sugar, eggs, salt are added and the mass is mixed. On a baking sheet, greased and sprinkled with ground breadcrumbs, spread the mixture in a layer of 3-4 cm. The surface is leveled, greased with eggs or sour cream, beaten with sour cream. And baked in an oven at a temperature of 250C.

The finished casserole is cut into square or rectangular portions. Served hot with sour cream, sour cream or sweet sauce.

Ticket number 15

1.Dish preparation technology: “Homemade rassolnik”

Place white cabbage, cut into strips, into the boiling broth, bring to a boil, add potatoes, cook until half cooked, add sautéed vegetables, after a while add poached cucumbers, spices, add cucumber brine, salt and cook until tender.

When leaving, put meat on a plate, pour pickle, add sour cream and herbs.

2.Dish preparation technology: “Fish baked in sour cream sauce”

The fish, whole or cut into pieces, is sprinkled with salt, breaded in flour, and fried in the main way. Prepare a side dish - crumbly buckwheat porridge or skinned potatoes, which are peeled, cut into slices and fried. Buckwheat porridge is seasoned with table margarine. Sour cream sauce is prepared using broth made from fish food waste.

Place buckwheat porridge on a greased portioned frying pan, make a hole in the middle and place the fish, pour in sour cream sauce, sprinkle with cheese, pour over melted fat and bake in the oven. Bream, perch, and carp are baked with this side dish. The dish can be prepared with potatoes, which are placed around the fried fish before baking. Released in a portioned frying pan.

3.Dish preparation technology: “Milk jelly”

To prepare milk jelly, use whole milk or with the addition of water, which is heated to a boil. Corn starch is diluted with cold boiled milk and filtered through a fine sieve. Add sugar to the boiling liquid, dissolve it, stirring, pour in the prepared starch. The jelly is cooked, stirring constantly, at low heat for 10 minutes, then vanillin is added, cooled slightly, poured into glasses, finally cooled and released.

Thick milk jelly is prepared from whole milk, served in a bowl or on a dessert plate, topped with sweet fruit and berry syrup (50g) or jam (20g) is added.

Ticket number 16

1.Dish preparation technology: “Mushroom sauce”

Boiled mushrooms and onions are cut into strips or finely chopped. Saute the onion, combine with mushrooms and fry for 5 minutes. Prepare white fat sauté, dilute it with hot mushroom broth and cook with stirring for 10-15 minutes, add salt. Then strain the sauce, add fried onions and mushrooms and cook for another 10 minutes. To improve the taste, you can add butter or margarine to the sauce.

The sauce is served with cutlets, zraza, rolls, potato casserole, rice and meat cutlets, and is used to prepare derivative sauces.

Baked dishes include casseroles, rolls, puddings, souffles, etc. When preparing these dishes, vegetables are first subjected to all kinds of heat treatment, then baked in sauces, sour cream or butter for 15 minutes at a temperature of 250 ° C until the surface appears soft browned crust. When baking, the product should warm up inside to a temperature of 80° C.

Potato casserole. The process of preparing this dish consists of obtaining minced meat, preparing the potato mass, molding, and cooking the product.

Minced meat is prepared as follows: cook rice in a large amount of water; Finely chop hard-boiled eggs, onions and parsley. The onions are sautéed, combined with eggs, rice, herbs, salt, and mixed. Instead of rice, you can add boiled mushrooms.

The potato mass is prepared in the same way as for cutlets. It is allowed to add a small amount of milk to it.

On a baking sheet, greased with oil and sprinkled with breadcrumbs, spread half of the potato mass in an even layer of 1.5-2 cm, and minced meat on it. The minced meat is covered with the same layer of mass on top. The leveled surface of the casserole is greased with sour cream or raw egg, and a pattern is applied. Then the casserole is placed in the oven and baked at a temperature of 230-250 ° C until a soft, browned crust appears on the surface. Cool the finished casserole slightly and cut into portions. The casserole can be prepared from one potato mass without minced meat.

When serving, a piece of casserole is placed on a plate and topped with butter, sour cream or red sauce.

Potatoes 213, milk 30, eggs! /b rice 15, onion12, parsley 5, butter 5, sour cream5, Output 200.

Carrot casserole with apples and rice . Rice is boiled in a large amount of water, the liquid is drained, and the cereal is seasoned with butter. Apples are peeled and seeds removed and cut into strips. The carrots are chopped and simmered in a small amount of milk. Raw eggs are ground with sugar and diluted with milk - you get sweet leison,

Poached carrots are combined with rice, apples and lezon, mixed, and placed on a baking sheet greased with oil. The top of the casserole is moistened with leisonn. It is baked in the same way as a potato casserole.

Serve the casserole (1 piece per serving) with butter or sour cream sauce.

Carrots 130, milk 40,apples 50,rice 20,sugar 10, buttercreamy 10, eggs! /4" sour cream 5.Exit205.

For cabbage casserole, the mass is prepared in the same way as for cutlets.

Zucchini baked in sour cream. The pulp and seeds are removed from peeled zucchini, then they are cut into slices or cubes and fried, sprinkled with salt.

Prepare a medium thick sour cream sauce. Fried zucchini is placed on a baking sheet greased with oil, poured with sour cream sauce and baked in the oven until a light golden crust appears on the surface and the sauce thickens.

When serving, place the zucchini along with the sauce on a heated plate and sprinkle with chopped parsley.

Zucchini 315, butter 10, wheat flour5, sour cream20, parsley 5. Yield 190.

Potato roll . The potato mass is prepared in the same way as for potato cutlets (possibly with the addition of flour). Then they make minced meat: hard-boil the eggs, peel them, and finely chop them. Cauliflower is divided into inflorescences and boiled. Parsley is also finely chopped. Canned green peas are simmered in their own juice and drained in a colander. The prepared cauliflower is combined with peas, butter, chopped eggs and herbs are added, and the resulting mixture is mixed.

The potato mass is laid out on a moistened napkin in the form of a rectangular layer 1.5-2 cm thick. Minced meat is placed along the middle of the potato mass. Using a towel, connect the edges of the roll, give it a shape, and carefully transfer it, seam side down, onto a greased baking sheet. The surface of the roll is greased with raw egg or sour cream, sprinkled with grated cheese or breadcrumbs, pierced in the middle in several places so that the roll does not deform during baking, poured with butter and placed in a heated oven. The roll is baked in the same way as a potato casserole.

When serving, the roll is cut crosswise into elongated pieces 2-2.5 cm thick, placed on a plate (1-2 pieces), sprinkled with butter, sauces - sour cream, tomato, etc.

You can also prepare the roll with minced meat from sauteed onions and carrots with the addition of eggs or white cabbage and carrots.

Potato213, cauliflower 80, green peas 10, parsley 5, butter10, eggs! /z, wheat flour 5, Dutch cheese5. Exit200.

Cabbage roll. The mass for the roll is prepared in the same way as for cabbage cutlets. For minced meat, boil rice in a large amount of water and drain in a colander. Carrots are cut into small cubes, simmered in water or milk, seasoned with salt and sugar. Seedless raisins are washed and kept in water to swell. Carrots, rice and raisins are combined, mixed, seasoned with butter.

Beetroot roll. The beets are boiled in their skins, peeled, passed through a meat grinder, placed in a saucepan, and milk is added. The resulting mass is heated to a boil, semolina is gradually introduced into it and boiled with stirring for 7-10 minutes. Then it is cooled to 50° C, raw eggs are added and mixed.

Either jam, or fresh apples with cottage cheese, or boiled rice with raisins are used as minced meat.

A beet roll is shaped and baked in the same way as a potato roll. When serving, pour over butter.

Pumpkin and apple pudding. Apples are peeled and seeds cut into thin slices, and processed pumpkin is cut into medium cubes. Egg yolks are separated from the whites and ground with sugar.

The pumpkin is placed in a bowl and simmered in its own juice until half cooked, then milk is added to it, brought to a boil, apples are added and the mixture is simmered until soft. After this, semolina is introduced into it, stirring, the mass is boiled for 5-7 minutes at low heat, cooled to 50-60 ° C. Then salt, egg yolks, ground with sugar, are added, and everything is mixed. Beat the whites until a fluffy, stable foam forms, combine with the vegetable mass and mix carefully so that they do not settle. The pudding is placed on a greased baking sheet, filling the dish to 3/4 of the height, poured with oil, and baked in the oven until a small dried crust appears on the surface.

Puddings are also prepared from zucchini, cauliflower, carrots and other vegetables.

When serving, the slightly cooled pudding is cut into portions (1 per serving), sprinkled with butter, sour cream or milk sauce.

Pumpkin 155, apples 65, milk 40, semolina 20, eggs! /4" butter 10, sugar 10. Yield 200/5.

Beet soufflé . The beets are boiled in their skins, cooled, peeled, rubbed or minced. Prepare a milk sauce of medium thickness. The yolks of raw eggs are separated from the whites, ground with sugar, and the whites are beaten into a fluffy foam. Combine the beets with the sauce and yolks, mix, add the whites and carefully stir the mass again.

The soufflé is placed in greased molds or on a baking sheet and baked in the oven, like pu-ding, or steamed (in a steamer box or in a water bath). The finished slightly cooled soufflé is taken out or cut into portions, placed on a plate (1 piece or 1 piece), poured with butter or milk sauce.

Soufflé is also prepared from individual types of other vegetables (carrots, zucchini, pumpkin) or from a mixture of several vegetables.

Beetroot 200,milk 70, butter 10,eggs ¼, wheat flour 10,sugar 5.Yield 200/5.

Cabbage baked with milk sauce. White cabbage is cut into pieces, cauliflower is divided into individual inflorescences, placed in boiling salted water and boiled until tender, then placed in a colander to drain the broth.

Prepare a milk sauce of medium thickness and combine it with cabbage and mix. The resulting mixture is placed in an even layer on a greased baking sheet, sprinkled with grated cheese on top, poured with butter and baked in the oven until the sauce thickens and a light, dried crust appears.

When serving, the cabbage is divided into portions, placed on a plate, and sprinkled with oil or milk sauce. Cabbage can be baked and released in portioned pans.

Stuffed cabbage rolls . The process of preparing cabbage rolls consists of preparing cabbage, preparing minced meat, molding semi-finished products, heat treatment, and serving.

The stalks are removed from a whole head of cabbage. Then the head of cabbage is boiled in salted water, cooled, divided into leaves, and their thickened part is beaten or cut off.

Minced meat is prepared either from vegetables alone, or from vegetables with cereals (rice, buckwheat). To do this, eggs are hard-boiled and chopped, vegetables are finely chopped or cut into strips. Then saute the onions, poach the carrots, combine with eggs, add chopped parsley or spinach, and salt. This minced meat can be prepared without onions.

Another option for stuffing cabbage rolls is also possible: boil rice crumbly porridge and combine it with minced vegetables. You can add a raw egg into it. To prepare minced meat with buckwheat, boil crumbly buckwheat porridge and combine it with sautéed onions and chopped eggs.

Any minced meat is placed on prepared cabbage leaves and their edges are folded, giving the products a rectangular shape. Semi-finished stuffed cabbage rolls are placed on a heated baking sheet with oil, fried on both sides until a light crust appears, poured with sour cream sauce, sprinkled with oil and baked in an oven at a temperature of 220-240 ° C for 15-20 minutes.

When serving, cabbage rolls are placed on a plate (2 pieces per serving), poured with sour cream sauce, and sprinkled with herbs.

Stuffed cabbage rolls can also be stewed in sour cream sauce with tomato without frying.

White cabbage 180, carrots50, bowonions 15, parsley 7, rice 25, eggs 1/4, wheat flour 5, butter 10, sour cream 15. Yield 200.

Stuffed zucchini. Zucchini prepared for stuffing are placed in boiling salted water and cooked for 3-5 minutes, then removed from the water, cooled and filled with minced meat.

The minced meat consists of boiled rice combined with sautéed onions, chopped parsley, salt and raw or boiled eggs. You can add poached carrots to it. Minced meat is also prepared without rice, but with the addition of boiled white cabbage or cauliflower.

Grease a baking sheet with oil, sprinkle with breadcrumbs, place zucchini on it, pour sour cream or Ukrainian sauce over it, sprinkle with grated cheese, pour over oil. Zucchini is baked in the oven until the sauce thickens and a light, dried crust appears on their surface.

When serving, zucchini (1-2 pieces per serving) are placed on a plate, poured with the sauce with which they were baked, or with butter, and sprinkled with chopped herbs.

Stuffed tomatoes. Ripe but firm medium-sized po-midoris are prepared for stuffing.

For minced meat, boil fluffy rice, sauté chopped onion, and finely chop parsley. Season the rice with raw eggs, add onion, parsley, salt, and stir. The tomatoes are filled with minced meat, placed in a greased frying pan or baking sheet, poured with butter and baked in the oven.

When serving, tomatoes (1-2 pcs.) are placed on a plate and poured with sour cream or milk sauce.

If you are a rice lover, then you probably know that it is a versatile and healthy product. It allows you to diversify the menu not only with side dishes, pilaf and sushi, but also with various desserts. An example of this is rice casserole. The recipe may include various fruits and berries, both fresh, canned or dried. However, the option with meat, fish or vegetables also has every chance of becoming one of your favorites, so without delaying it, let’s try to prepare this unusual, satisfying and tasty dish.

Sweet rice casserole recipe

This version of rice casserole is made with raisins, but you can replace them with any berries or fruits, such as banana, currants or dried apricots. By the way, dried apricots go great with rice! You just need to pre-soak it and cut it into pieces. So, let's begin! We will need:

Half a kilo of cottage cheese;
- 180 grams of short grain rice;
- two eggs;
- five tablespoons of sour cream and sugar;
- 60 grams of light, seedless raisins.

Cooking technology

Pour water over raisins and set aside to soak. Boil the rice in lightly salted water until almost done and rinse it with warm boiled water. Beat cottage cheese and sour cream in a blender until creamy. We separate the egg into white and yolk. We set the white aside for now, it will be useful to us, and beat the yolk and another egg with sugar until smooth and combine with the curd mass. Add raisins, add rice and transfer everything into a baking dish. Bake in a preheated oven at 180 0 C for about an hour. Place on a nice platter, let cool and enjoy! If you are not a sweet tooth, you can experiment. Replace raisins in the recipe with minced meat, vegetables and herbs, because rice casserole with cottage cheese does not have to be sweet!

French casserole with cherries

Even if you have never been to France, after trying this dish, you can safely consider yourself a little French. After all, from now on, a sweet, cherry-smelling piece of Paris will always be on your table - a wonderful rice casserole, the recipe for which was invented by real Frenchmen! Let's get started. We will need:

Half a cup of short grain rice;
- half a liter of milk;
- four eggs;
- 75 grams of brown sugar (regular sugar will do too);
- about twenty cherries;
- ½ teaspoon salt;
- vanilla;
- butter for greasing the pan.

Cooking technology

Boil the rice in water for five minutes and drain it in a colander. Meanwhile, bring a mixture of a glass of water and one and a half glasses of milk to a boil. As soon as it boils, reduce the heat to medium and add rice. Cook it for about twenty minutes, stirring constantly, until the contents of the pan thicken and become viscous. Remove the porridge from the heat and let it cool slightly. For now, you can remove the pits from the cherries. When the mixture has cooled, add eggs one at a time, stirring thoroughly. Grease a baking dish, pour the rice mixture into it and place the cherries on top. Sprinkle it evenly with powdered sugar and set it to bake for about 45 minutes at a temperature of 180 0 C. All that remains is to cool our masterpiece. If you like this rice casserole, you can change the recipe for variety by including different fruits and berries, such as figs. It will turn out unusual and very tasty!

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• Introduction
• 1. Preparation of raw materials for production
• 2. Cooking technology
• 3. Rules for serving dishes and products. Quality requirements, storage conditions and periods
• 4. Recipe calculation
• 5. Organization of the work of the confectionery shop. Equipment: device, operating rules
• 6. Safety precautions
• List of used literature

Introduction

Public catering is a branch of the national economy that was, is and will be the most market-oriented area of ​​activity.

Nowadays, catering establishments are introducing new modern technologies that help improve the quality of culinary products.

This paper examines two products of culinary art: rum baba and cottage cheese casserole. These dishes came to us from European countries in the middle of the 17th century. But despite their “youth” they are extremely popular among many of our compatriots and guests.

The purpose of this work is to consider the method of preparing, serving and decorating dishes; study the recipes of dishes in detail and learn how to properly handle the equipment, and, finally, become familiar with safety precautions.

To achieve this goal, the following issues need to be considered:

• 1. Preparation of raw materials for production;
• 2. Cooking technology;
• 3. Rules for serving dishes and products. Quality requirements, storage conditions and periods;
• 4. Calculation of recipes;
• 5. Organization of the work of the confectionery shop;
• 6. Equipment and device, operating rules and safety precautions.

1. Preparation of raw materials for production

Baba

· flour

· sugar

· margarine

· eggs

· yeast

· milk

· salt

All products undergo primary and secondary processing. Flour and salt are sifted and only then used. Milk is boiled if it has not been pasteurized. The yeast is soaked in water for a few minutes.

Cottage cheese casserole

· cottage cheese

· semolina

· sugar

· eggs

table margarine

· crackers

· sour cream

All products undergo primary and secondary processing. The cottage cheese is rubbed through a fine or medium sieve. The cereal is washed in cold water, and then brewed with boiling water and cooled. Rusks are used to lubricate the surface of the baking sheet; it is not melted. Sour cream is used with medium fat content.

2. Cooking technology

Cooking technology Rum baba

Knead the dough, and at the end add margarine softened to the consistency of sour cream. Leave the dough to rise for 1 hour, then punch it down, add raisins and place it in a greased special pan at 1/2 height. Let stand for 20 minutes, then bake in a preheated oven for 30-40 minutes at 200 degrees. Remove the finished baba from the mold and let it cool. After about 6 hours, use a brush to soak the top of the product with liquid sugar syrup mixed with cognac, rum or vodka. After this, the rum baba can be covered with melted chocolate, marmalade or sugar icing.

Cooking technology: cottage cheese casserole

The pureed cottage cheese is mixed with flour or pre-brewed in water (10 ml per serving) and chilled semolina, eggs, sugar and salt. The prepared mass is spread in a 3-4cm layer onto a baking sheet or mold greased and sprinkled with breadcrumbs. The surface of the mass is leveled, greased with sour cream, baked in the oven for 20-30 minutes until a golden brown crust forms on the surface.

3. Rules for serving dishes and products. Quality requirements, storage conditions and periods

Baba

Rum baba is a sweet flour product. Served for dessert or as an independent dish for sweets. Served on a pie plate. You can decorate rum baba in various ways, but most often double impregnation is used: using a brush with liquid sugar syrup mixed with cognac, rum or vodka, after which the rum baba can be covered with melted chocolate, marmalade or sugar glaze. The requirements for dishes must be strictly observed. All products must be of high quality without defects, for this they undergo quality assessment by experts. It is necessary to comply with the conditions and terms of storage of raw materials.

· Flour - stored in dry, ventilated areas under normal conditions

· Eggs - at a temperature of +4°C, no more than 7 days.

· Margarine - stored in freezers for no more than 7 days

· Yeast - in freezers, month

Milk - in refrigerated rooms for no more than 2 days

· Salt - under normal conditions.

Cottage cheese casserole

Curd dishes are divided into cold and hot. Cottage cheese casserole is a hot dish (another name is boiled dishes). Table salt is added to hot dishes made from cottage cheese in the amount of 10 g per 1 kg of cottage cheese. When leaving, the casserole, cut into square or rectangular pieces, is topped with sour cream or sweet sauce. Cottage cheese products are stored at a temperature not exceeding 6°C for up to 36 hours.

4. Recipe calculation

Calculation of raw materials for making rum baba

Calculation of raw materials for productionmaking cottage cheese casserole

5. Organization of the work of the confectionery shop. Equipment: device, operating rules

Such workshops are provided at procurement enterprises that produce semi-finished products, and at public network enterprises (cafes, restaurants and canteens). Unlike small confectionery shops organized in public catering establishments, confectionery shops of procurement enterprises have greater capacity, are technically better equipped and therefore more profitable. The workshop produces a wide range of products from yeast, shortbread, puff pastry, biscuit and choux pastry, and also produces yeast, shortbread and puff pastry in the form of semi-finished products.

As a result of the re-profiling of the production of many procurement enterprises, which occurred in recent years, the production of confectionery and flour products was divided with the formation of confectionery and flour shops.

The technological process in a confectionery shop is carried out according to the following scheme: preparation of products --> preparation and baking of dough and products --> cooling --> finishing --> stacking --> cooling and storage --> transportation.

Raw materials are unloaded into daily supply storerooms (refrigerated and non-refrigerated). After sifting the flour and preparing the products, dough of all types is prepared and products from shortbread, puff pastry, choux and biscuit dough are cut and baked. The cooled products are finished with creams, jam or other finishing semi-finished products, placed in containers, cooled and stored in refrigerated and uncooled chambers of the finished products until sent on an expedition.

The workshop is equipped with equipment that corresponds to the technological processes taking place in it: mechanical - sifter, dough mixing machines, de-tippers, dividing and rounding machines, dough sheeters, machines for depositing dough pieces, beating machines, universal drives, complexes for cleaning bags from flour dust and dough crust; refrigeration - refrigerated cabinets of various capacities, tables with a cooled surface for rolling out and cutting shortcrust and puff pastry products, refrigerated collapsible chambers for storing food, semi-finished products (puff pastry, fillings, creams, syrups, etc.); thermal - ovens, automatic machines for frying pies, three-chamber bakery cabinets, frying pans, proofers, autoclaves, complexes with three-shelf cradles for proofing dough; auxiliary - production tables, mobile racks, stock shelves, section tables With refrigerated cabinet, cabinets for drying pastry bags, bowls for dough mixing machines, washing baths with mesh inserts.

6. Safety precautions

During human labor activity, interaction between the production environment and the body occurs. The impact of the production environment on the human body is determined by chemical, physical and biological factors. Factors in the production process and the external environment that can serve as a direct or indirect cause of impairment of human health, ability to work and performance are called industrial or occupational hazards. Compliance with safety precautions not only allows you to avoid unforeseen situations, but also reduces the degree of damage from them. At catering establishments, it is recommended to instruct workers on safety precautions, which helps reduce injuries, resulting in an increase in labor productivity.

Industrial sanitation can be divided into harmful production factors and industrial lighting.

Production factors by nature, actions are divided into: physical; chemical; biological; psychophysiological.

Physical	Chemical	Biological	Psychophysiological
Moving machines and mechanisms; splashes, metal sparks, electric current, extreme temperatures, high humidity, high levels of ionizing substances, noise emissions, vibrations	Carcinogenic substances that have a greater tendency to accumulate in the human body and cause genetic changes that appear in the next generation of a person	Pathogenic microorganisms: bacteria, fungi, viruses that cause severe diseases of the human body	Mental and psychological stress, hard work and monotony, emotional stress

Harmful production factors should not be considered as a permanent phenomenon inherent in this profession. By improving the technological process and improving working conditions, harmful production factors can be weakened or eliminated altogether. After all, if a technological process forces a worker to remain in the same position for a long time or leads to overstrain of individual systems and organs of the body, this can lead to so-called occupational diseases (which is also a harmful production factor). Typical diseases of catering workers include colds, cardiovascular diseases, varicose veins, and flat feet. Therefore, preventive measures in the field of public nutrition should be aimed at relieving the load on the muscular-osseous-ligamentous system, strengthening it and allowing the human body to freely move from one position to another. To do this, workers are recommended to sit for 5-10 minutes every 2-3 hours. It is also advisable to wear shoes with some orthopedic elements (recess under the heel, lining of the free arch), which prevent the foot from developing flat feet and also reduce foot fatigue.

Microclimate also has a great influence on human health. For normal and high productivity work in industrial premises, it is necessary that meteorological conditions (temperature, humidity and air speed) be in certain proportions. The Sanitary Standards for the Design of Industrial Enterprises (SN 245-71) and GOST SSBT 12.1.005-88 provide requirements for microclimate indicators and the permissible content of harmful substances in the air of the working area.

Optimal conditions: air temperature in workplaces is considered to be within 20-25 0 C, the limit of optimal relative air humidity in the warm period of the year is 30-60%, in the cold season - no more than 75%, air movement speed in the warm period is up to 0. 5 m/s, in cold and transitional periods - up to 0.3 m/s.

List of used literature

1. GOST R 50763-95. "Public catering. Culinary products sold to the population" - M, 1995

2. Collection of recipes for culinary products and dishes. - M.: Citadel-trade, 2005. - 725 p.

3. Standardization and product quality management: Textbook for universities / Shvandar V.A.-M., 2002

4. Tityunnik A.I., Novozhelov Yu.M. Soviet national and foreign cuisine. Ed. "Graduate School". - 1977, 240 p.

5. Commodity Science / Ed. Yu.B. Shatura. M.: UNITY-DANA, 2004

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