{"id":3082,"date":"2017-09-15T08:33:07","date_gmt":"2017-09-15T05:33:07","guid":{"rendered":"https:\/\/www.teeninduskool.ee\/?page_id=3082"},"modified":"2023-10-20T09:22:21","modified_gmt":"2023-10-20T06:22:21","slug":"opiobjektid","status":"publish","type":"page","link":"https:\/\/www.teeninduskool.ee\/?page_id=3082","title":{"rendered":"\u00d5piobjektid"},"content":{"rendered":"
    \n
  1. Arve-saateleht. Kauba arvele v\u00f5tmine ja maha kandmine vastavalt tootmisprotsessile<\/a><\/li>\n
  2. GN N\u00d5UD toidu valmistamisel ja v\u00e4ljastamisel<\/a><\/li>\n
  3. Hakkliharoad<\/a><\/li>\n
  4. Juustu kasutamine toiduvalmistamisel<\/a><\/li>\n
  5. Kartuliroad ja -lisandid<\/a><\/li>\n
  6. P\u00f5hikastmed suurk\u00f6\u00f6gis<\/a> (vene keeles)<\/li>\n
  7. P\u00f5hikastmed suurk\u00f6\u00f6gis-2<\/a> (vene keeles)<\/li>\n
  8. Kissellid, magusad supid ja kompotid<\/a><\/li>\n
  9. K\u00f6\u00f6giviljade eelt\u00f6\u00f6tlused ja t\u00fckelduskujud<\/a><\/li>\n
  10. Kreemid<\/a><\/li>\n
  11. K\u00fclmutatud magusroad<\/a><\/li>\n
  12. Men\u00fc\u00fc toitainelise ja energeetilise v\u00e4\u00e4rtuse arvutamine ja kliendi vajadustega arvestamine<\/a><\/li>\n
  13. Munaroad<\/a><\/li>\n
  14. Probleemsete toiduainete kalkuleerimine<\/a><\/li>\n
  15. Restoranid<\/a><\/li>\n
  16. Suurk\u00f6\u00f6gid<\/a><\/li>\n
  17. Toiduainete p\u00f5hilised k\u00e4itlemisviisid ja meetodid<\/a> (vene keeles)<\/li>\n
  18. Vahud<\/a><\/li>\n
  19. Portsjonroad v\u00e4ikeloomalihast<\/a><\/li>\n
  20. V\u00e4ikeset\u00fckilised liharoad<\/a><\/li>\n
  21. Portsjonroad veiselihast<\/a><\/li>\n
  22. Pagari\u00f5ppe p\u00f5hikursuse \u00f5ppematerjal (digitaalkursus)<\/a><\/li>\n
  23. Pagari\u00f5ppe p\u00f5hikursuse \u00f5ppematerjal (PDF)<\/a><\/li>\n
  24. Kondiitritoodete tehnoloogia. Praktilised t\u00f6\u00f6d ja \u00fclesanded (PDF)<\/a><\/li>\n<\/ol>\n

     <\/p>\n","protected":false},"excerpt":{"rendered":"

    Arve-saateleht. Kauba arvele v\u00f5tmine ja maha kandmine vastavalt tootmisprotsessile GN N\u00d5UD toidu valmistamisel ja v\u00e4ljastamisel Hakkliharoad Juustu kasutamine toiduvalmistamisel Kartuliroad ja -lisandid P\u00f5hikastmed suurk\u00f6\u00f6gis (vene keeles) P\u00f5hikastmed suurk\u00f6\u00f6gis-2 (vene keeles) Kissellid, magusad supid ja...<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":200,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-3082","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=\/wp\/v2\/pages\/3082","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3082"}],"version-history":[{"count":1,"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=\/wp\/v2\/pages\/3082\/revisions"}],"predecessor-version":[{"id":10934,"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=\/wp\/v2\/pages\/3082\/revisions\/10934"}],"up":[{"embeddable":true,"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=\/wp\/v2\/pages\/200"}],"wp:attachment":[{"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3082"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}