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textalim
2-Mavzu: Sabzavotlarga birlamchi ishlov berish va turli taomlar uchun to'g'rash usullari. Sabzavotlarni pishirish usullari (qaynatish, qovurish, bug'da dimlash). Issiq ishlov berish usullari.
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Next activity Kartoshka bo'tqasini tayyorlash texnologiyasi (Kartoshka bo't asini tayyorlash bosqichlari va texnika xavfsizligi qoidalari).

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