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undergraduate thesis
VRSTE TJESTENINA I NJIHOVA PRIMJENA U GASTRONOMIJI
2019. urn:nbn:hr:143:788848
Blažev, Tina
Šibenik University of Applied Sciences

Cite this document

Blažev, T. (2019). VRSTE TJESTENINA I NJIHOVA PRIMJENA U GASTRONOMIJI (Undergraduate thesis). Šibenik: Šibenik University of Applied Sciences. Retrieved from https://urn.nsk.hr/urn:nbn:hr:143:788848

Blažev, Tina. "VRSTE TJESTENINA I NJIHOVA PRIMJENA U GASTRONOMIJI." Undergraduate thesis, Šibenik University of Applied Sciences, 2019. https://urn.nsk.hr/urn:nbn:hr:143:788848

Blažev, Tina. "VRSTE TJESTENINA I NJIHOVA PRIMJENA U GASTRONOMIJI." Undergraduate thesis, Šibenik University of Applied Sciences, 2019. https://urn.nsk.hr/urn:nbn:hr:143:788848

Blažev, T. (2019). 'VRSTE TJESTENINA I NJIHOVA PRIMJENA U GASTRONOMIJI', Undergraduate thesis, Šibenik University of Applied Sciences, accessed 29 October 2024, https://urn.nsk.hr/urn:nbn:hr:143:788848

Blažev T. VRSTE TJESTENINA I NJIHOVA PRIMJENA U GASTRONOMIJI [Undergraduate thesis]. Šibenik: Šibenik University of Applied Sciences; 2019 [cited 2024 October 29] Available at: https://urn.nsk.hr/urn:nbn:hr:143:788848

T. Blažev, "VRSTE TJESTENINA I NJIHOVA PRIMJENA U GASTRONOMIJI", Undergraduate thesis, Šibenik University of Applied Sciences, Šibenik, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:143:788848

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Metadata
TitleVRSTE TJESTENINA I NJIHOVA PRIMJENA U GASTRONOMIJI
Title (english)PASTA TYPES AND THEIR USAGE IN GASTRONOMY
AuthorTina Blažev
MentorNikolina Gaćina (mentor)
Committee memberTanja Radić Lakoš (predsjednik povjerenstva)
Committee memberIvana Bratić (član povjerenstva)
Committee memberNikolina Gaćina (član povjerenstva)
GranterŠibenik University of Applied Sciences
Šibenik
Defense date and country2019-09-10, Croatia
Scientific / art field,
discipline and subdiscipline		SOCIAL SCIENCES
Economics
Abstract
Ovaj završni rad bavi se vrstama tjestenine, te načinom njene primjene u gastronomiji. Na početku rada opisana je povijest tjestenine, mjesto i vrijeme otkrića, te način na koji se ona proširila po svijetu. Nadalje, opisana je proizvodnja tjestenine od samih početaka kada se ona obavljala ručno pa sve do danas kada se proizvodnja tjestenine odvija mehanički u velikim tvorničkim postrojenjima. Opisuje se tjestenina kao namirnica, njena prehrambena vrijednost, tradicionalne sirovine od kojih se tjestenina izrađuje, ali i alternativne opcije (bezglutenska tjestenina) za osobe koje pate od intolerancije na gluten i celijakije. Nadalje, nabrojane su i opisane različite vrste tjestenine, načini njihove pripreme i umaci s kojima se određeni tip tjestenine poslužuje. Također, nabrojani su i opisani hrvatski tradicionalni predstavnici tjestenine i način na koji se oni pripremaju.
Abstract (english)
This final paper describes the types of pasta and usage of pasty in gastronomy. In the beginning of the work is described the history of pasta, time and location of it’s discovery, and the way how it was spread throughout the world. Furthermore, it describes the production of pasta from the very beginning when it was done manually, until today when the production of pasta is done mechanically in large factories. Also, in this final paper traditional materials from which pasta is made were described, but also alternative options (gluten-free pasta) for people suffering from gluten intolerance and celiac disease. Furthermore, the different types of pasta, their preparation and the sauces with which a particular type of pasta is served are listed and described. Also, Croatian traditional pasta representatives are listed and described and the way of their preparation.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:143:788848
Study programmeTitle: Management; specializations in: Tourism Management, Information Management
Course: Tourism Management
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) ekonomije (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) ekonomije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2019-09-27 08:26:00