Cold meals and snacks. Which cold sauce has a uniform consistency

Complex cold desserts. What is this concept? It is easy to decipher from the name. Dessert is understandable. A sweet dish for tea, for a drink. Cold means chilled. Complex, probably because they are difficult to cook, they consist of several layers - be it jelly or cake, from complex cooking cream, dessert decoration, complex composition of ingredients. Complex cold desserts industrial production are prepared according to GOST (in any case, they should be prepared this way))). Take, for example, the classic complex dessert " bird's milk».

"Bird's milk" according to GOST

The most popular complex dessert in Soviet times among our compatriots. For many years, it was number one among the favorite sweet treats of the inhabitants of the country of the Soviets. This is the only cake in the world (patented, by the way, by our pastry chef), whose recipes are various options tens. Confectioners around the world bake it with lemon, berries, food coloring and other ingredients. There are certain GOST standards for all these recipes.

But the complexity of Gost's recipes is that in them "", more precisely, his cream is made exclusively with the addition of agar-agar. It is a gelling product from seaweed. Agar-agar is similar palatability with gelatin (in the final taste of the cooked dish), but with it the products are more tender and loose. That is, if you decide to cook a complex cold dessert"Bird's milk", we recommend preparing it with agar-agar. But at home, it is much easier to prepare such a cake using gelatin.

"Bird's milk" at home

On our site you can find a lot of recipes homemade dessert"Bird's milk", prepared much easier than the GOST requirements offer us. Here is a cake using gelatin, and without baking with ready-made biscuit cakes, and even with cream of semolina. By the way, be sure to try last option. The cake turns out to be the most tender, with a sparkling semolina soufflé melting in your mouth. And let the GOSTs remain within the walls of culinary schools and confectionery shops)). They are safer there.

Even in the recent past, public catering existed strictly according to regulatory rules. And in which institution we would not go, the range of products offered was absolutely almost the same. Everything that was included in the menu was in one collection of recipes and those dishes that are part of it. Nowadays, as a rule, the vast majority of restaurants develop complex specialty cold dishes and poultry snacks. A signature dish is a dish prepared according to an original recipe and technology and reflecting the specifics of a catering company. A signature dish differs, as a rule, in organoleptic characteristics from the dishes provided for by the current officially published collections of recipes for dishes. The specifics of the enterprise include national, regional and other features. A new dish is a dish prepared from a new type of raw material and using a new, improved technology. For such dishes, enterprises must develop Technical and Technological Maps (TTK). From January 1, 2015, the form and content of the TTK is regulated by GOST 31987-2012 and the requirements technical regulation Customs Union TR TS 021-2011.

The technical and technological map is a regulatory document. IN thesis presented TTK for complex specialty cold dishes and snacks from meat and poultry. Such as: “Chicken soufflé with cheese and Provence herbs”, “Italian poultry roll”, “Chicken pate with pumpkin”, “Jellied chicken fillet with apricots”, “Boiled chicken rolls with spicy omelette". All technical and technological maps are developed for dishes produced and sold only at a certain enterprise Catering, and for products supplied to other enterprises, these cards are not valid. It, along with the technology of preparation of products and the norms for laying products, includes requirements for the safety of the raw materials used and the technological process, the results laboratory research products in terms of safety.

Each technical and technological map is assigned a serial number. The card is signed by a process engineer, responsible developer, approved by the head of the enterprise or his deputy. The period of validity of technical and technological maps is determined by the enterprise.

"I approve"

Enterprise manager

________________________

Technical and technological map No. 1.

"Chicken Soufflé with Cheese and Provence Herbs"

1 area of ​​use

This technical and technological map has been developed in accordance with GOST 31987-2012 and applies to specialty of the house"Chicken soufflé with cheese and Provence herbs", produced and sold in the restaurant ______________.

2. Requirements for raw materials

Food raw materials, food products and semi-finished products used to prepare the dish "Chicken Soufflé with Cheese and Provence Herbs" must comply with the requirements of the current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, certificate of safety and quality, etc.).

3. Recipe

Name of raw materials and products	Bookmark rate for 1 serving	Net bookmark rate for 10 servings, kg
Gross weight, g	Net weight, g
Boiled chicken fillet
Wheat flour 1 grade
Butter
Butter
Mascarpone cheese
parmesan cheese
Rosemary

5. Technological process

Pass the pulp of boiled poultry through a meat grinder with a fine grate 2 times, then gradually introduce milk sauce into the minced meat. To prepare it, heat the butter in a frying pan and add the flour there and fry it a little. Then add cream and simmer for five minutes, stirring constantly. In a blender, beat the grated parmesan, marscarpone and egg yolks until smooth. Whisk the egg white until stiff peaks form, gently fold into the mixture, mixing from bottom to top. Put the mass on a baking sheet with a layer of 3 cm and bake at a temperature of 180-200 ° C for 15-20 minutes.

Before leaving, lower the soufflé form for a few seconds into warm water by 2/3 of the volume, then remove the form from the water, shake it and put the soufflé on a serving plate. According to the requirements of SanPin 2.3.6.1079-01, the temperature of the dish during serving should not exceed 14°C. The allowable shelf life of the dish "Chicken soufflé with cheese and Provence herbs" before sale, according to SanPiN 2.3.6.1079-01, is 2-3 hours.

Organoleptic indicators of the dish "Chicken soufflé with cheese and Provence herbs" must meet the following requirements:

The nutritional value

Nutritional value of the dish "Chicken soufflé with cheese and Provence herbs" for the output of 150 g and 100 g of the product:

"I approve"

Enterprise manager

________________________

Technical and technological map No. 2.

"Italian poultry roll"

1 area of ​​use

This technical and technological map has been developed in accordance with GOST 31987-2012 and applies to the specialty dish “Italian poultry roll”, produced and sold in the ______________ restaurant.

Raw material requirements

Food raw materials, food products and semi-finished products used for the preparation of the “Italian poultry roll” dish must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, safety certificate and quality, etc.).

Processing of all products used must be carried out in strict accordance with established sanitary norms and rules.

Recipe

Technological process

The preparation of raw materials for the production of a dish is carried out in accordance with the "Collection of recipes for dishes and culinary products for public catering establishments (2009)".

Cut the cheese and mix with crushed nutmeg and garlic. Fry the mushrooms with onions in vegetable oil until golden color. Wash chicken breasts, dry and beat off. Add salt and pepper to taste. Put mushrooms with onions in the middle of each breast, wrap it with a roll, fasten the edges with toothpicks or tie with a thread. Pour into water, bring to a boil and remove. Transfer to greased butter baking sheet, sprinkle with cheese and nuts and bake in the oven at 200 0 C for 20 minutes.

Requirements for registration, implementation and storage

Cool the finished roll, cut into slices (3-4 per serving) and decorate. According to the requirements of SanPin 2.3.6.1079-01, the temperature of the dish during serving should not exceed 14°C. The allowable shelf life of the dish “Italian poultry roll” before sale, according to SanPiN 2.3.6.1079-01, is 2-3 hours.

Quality and safety indicators

The organoleptic characteristics of the "Italian Poultry Roll" dish must meet the following requirements:

Microbiological indicators of the quality of the dish must comply with the requirements of the Technical Regulations of the Customs Union "On food safety" TR CU 021/2011.

The nutritional value

Nutritional value of the dish "Italian poultry roll" for the output of 180 g and 100 g of the product

Technical and technological map No. 3

"Chicken pate with pumpkin"

1 area of ​​use

This technical and technological map has been developed in accordance with GOST 31987-2012 and applies to the signature dish "Chicken Pate with Pumpkin", produced and sold at the ______________ restaurant.

Raw material requirements

Food raw materials, food products and semi-finished products used for the preparation of the “Chicken Pate with Pumpkin” dish must comply with the requirements of the current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, certificate of safety and quality etc.).

Processing of all products used must be carried out in strict accordance with established sanitary norms and rules.

Recipe

Technological process

The preparation of raw materials for the production of a dish is carried out in accordance with the "Collection of recipes for dishes and culinary products for public catering establishments (2009)". Boiled fillet is passed through a meat grinder with a frequent grate, pureed boiled pumpkin and peeled boiled hot potatoes, again passed through a meat grinder, melted butter, salt are added and mixed. On a sheet, smeared with a thin layer of oil and sprinkled with flour, spread a mass of 3-4 cm thick, level it. The surface is smeared with a thin layer of sour cream and baked in an oven for 10 minutes at a temperature of 230-250°C. The temperature inside the product should be 85°C. The baked pate is cooled to a temperature of 20-25°C and cut into one piece per serving.

Requirements for registration, implementation and storage

The pate is served on a patty plate, one piece per serving. The pate is displayed in portioned form in a refrigerated display case and sold within 1 hour from the date of manufacture. According to the requirements of SanPin 2.3.6.1079-01, the temperature of the dish during serving should not exceed 14°C. The allowable shelf life of the dish "Chicken pate with pumpkin" before sale, according to SanPiN 2.3.6.1079-01, is 24 hours at a temperature of 2-60C. The organoleptic indicators of the dish "Chicken pate with pumpkin" must meet the following requirements:

Microbiological indicators of the quality of the dish must comply with the requirements of the Technical Regulations of the Customs Union "On food safety" TR CU 021/2011.

The nutritional value

Nutritional value of the dish "Chicken pate with pumpkin" for the output of 100 g of the product:

"I approve"

Enterprise manager

________________________

Technical and technological map No. 4.

"Chicken Fillet with Apricots"

1 area of ​​use

This technical and technological map has been developed in accordance with GOST 31987-2012 and applies to the specialty dish "Aspic of chicken fillet with apricots", produced and sold in the ______________ restaurant.

Raw material requirements

Food raw materials, foodstuffs and semi-finished products used for the preparation of the dish "Jellied chicken fillet with apricots" must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, safety certificate and quality, etc.). Processing of all products used must be carried out in strict accordance with established sanitary norms and rules.

Recipe

Technological process

The preparation of raw materials for the production of a dish is carried out in accordance with the "Collection of recipes for dishes and culinary products for public catering establishments (2009)".

Chicken fillet is cleaned from films, tendons, fat residues. Separate the large fillet from the small. A large fillet is cut along not to the end, so that it opens like a book, salt, sprinkle with ground nutmeg. Spread in the middle of the fillet canned apricots, sprinkled with grated cheese, molded, placed in a saucepan, poured with hot water, allowed for 20 minutes with the lid closed. Then cool and pour the jelly with a layer of 1-2 mm (from a steep broth and gelatin), serve 1-2 pieces per serving.

Requirements for registration, implementation and storage

The dish "Aspic of chicken fillet with apricots" is served on a plate of the euro standard. According to the requirements of SanPin 2.3.6.1079-01, the temperature of the dish during serving should not exceed 14°C. The allowable shelf life of the dish "Chicken fillet with apricots" before sale, according to SanPiN 2.3.6.1079-01, is 2-3 hours.

Quality and safety indicators

The organoleptic indicators of the dish "Aspic of chicken fillet with apricots" must meet the following requirements:

Microbiological indicators of the quality of the dish must comply with the requirements of the Technical Regulations of the Customs Union "On food safety" TR CU 021/2011.

The nutritional value

Nutritional value of the dish "Aspic of chicken fillet with apricots" for the output of 150 g and 100 g of the product:

"I approve"

Enterprise manager

________________________

Technical and technological map No. 5.

"Boiled chicken rolls with spicy omelet"

1 area of ​​use

This technical and technological map has been developed in accordance with GOST 31987-2012 and applies to the signature dish Boiled Chicken Rolls with Spicy Omelet, produced and sold at the ______________ restaurant.

Raw material requirements

Food raw materials, food products and semi-finished products used for the preparation of the "Chicken fillet with apricots" dish must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, certificate of safety and quality etc.).

Processing of all products used must be carried out in strict accordance with established sanitary norms and rules.

Recipe

Technological process

The preparation of raw materials for the production of a dish is carried out in accordance with the "Collection of recipes for dishes and culinary products for public catering establishments (2009)".

Finely chop the cilantro. Fry cumin in a dry frying pan, then grind. Carefully free the chicken meat from the bones, being careful not to damage the skin. Pour the bones with the remnants of meat with cold water and cook a little broth - about half a liter. Break the eggs into a bowl, pour in the milk and add the salt. Whisk the mixture with a whisk or fork. Then add spices to the egg mass and mix again. Bake three omelette pancakes. Put the chicken meat skin side down on a sheet of cellophane for baking, salt, pepper, lay the omelette and carefully and tightly roll the roll. Tuck the edges of the cellophane and tie with a thread. Gently load the resulting rolls into the boiling broth and cook for an hour. Cool in the broth, then transfer to a dish under oppression and cool.

Requirements for registration, implementation and storage

The dish "Boiled chicken rolls with spicy omelet" is served on a plate of the European standard. According to the requirements of SanPin 2.3.6.1079-01, the temperature of the dish during serving should not exceed 14°C. The allowable shelf life of the dish "Boiled chicken rolls with spicy omelet" before sale, according to SanPiN 2.3.6.1079-01, is 2-3 hours.

Quality and safety indicators

The organoleptic indicators of the dish "Boiled chicken rolls with spicy omelet" must meet the following requirements:

Microbiological indicators of the quality of the dish must comply with the requirements of the Technical Regulations of the Customs Union "On food safety" TR CU 021/2011.

Nutritional value of the dish "Boiled chicken rolls with spicy omelet" for the output of 150 g and 100 g of the product:

The nutritional value

Tests according to PM.02, MDK 02.01.

1. Name the range of complex cold culinary products:

a) sandwiches, salads, aspic dishes

b) salads, drinks, aspic dishes

c) sandwiches, soups, salads

d) sauces, salads, drinks

2. Sandwiches are divided into:

a) complex, liquid, open

b) simple, cold, sweet

c) snack bars, spicy, open

d) simple, closed, snack bars

3. Cold snacks are divided into:

a) canapes, flounces, rolls

b) sandwiches, vinaigrettes, aspic

c) canapes, salads, rolls

d) salads, sandwiches, aspics.

4. Canape is:

b) snack

c) drink

5. The basis of the canape is:

a) bread, baguette, pita bread

b) meat, cabbage, bread

c) bread, baguette, croutons

d) croutons, potatoes, meat

6. Pick the ingredients for canapés with rye bread:

a) butter, cucumber, cheese, tomato

b) ham, tomato, fresh cucumber, lemon

c) herring, onion, pickle, egg

d) butter cheese, grapes, olives

7. What are the dimensions of the canape:

a) 3 x 4 x 0.5

b) 5 x 6 x 05

c) 10 x 10 x 10

d) 15 x 3 x 10

8. For decoration canapés use:

a) green oil drawing mass, jelly

b) green butter, powdered sugar, paprika

c) sugar, paprika, jelly

d) powdered sugar, jelly, drawing mass

9. Deadline for canapés:

a) 6 hours

b) 12 hours

c) 18 hours

d) 30 minutes

10. Methods for preparing complex snacks include:

a) boiling, frying, baking

b) marinating, sticking on skewers, whipping

c) marinating, stewing, blanching

d) sautéing, whipping, boiling

11. Complex cold snacks include:

a) appetizers of their shellfish, assorted meat or fish

b) mini casseroles, vinaigrettes, terrines

c) mini casseroles, appetizers on a skewer, terrines

d) assorted meat or fish, vinaigrettes, mini snacks

12. Deadline for the implementation of cold appetizers:

a) 30 minutes

b) 48 hours

c) 36 hours

13. Ingredients of the complex cold appetizer "Matryoshka":

a) tomatoes, liver, butter

b) egg, fried meat, sweet pepper

c) egg, sweet pepper, black caviar

d) black caviar, fish, liver

14. Ingredients for a complex cold appetizer chicken roll:

a) chicken, potatoes, carrots

b) cabbage, chicken, onion

c) prunes, cabbage, cheese

d) chicken, cheese, prunes.

15. Ingredients of a complex cold appetizer table champignons:

a) mushrooms, herbs, potatoes

b) mushrooms, cabbage, carrots

c) mushrooms, tomatoes, cheese

d) mushrooms, potatoes, cheese

16. Complex cold sauces include:

a) mayonnaise, vinaigrette, Tatar

b) Dutch, vegetable marinade, soy sauce

c) Madeira, Polish, horseradish sauce

d) mayonnaise, sour cream, milk

17. Name the design options for complex cold appetizers:

a) vegetable carving, powdered sugar, sauces

b) paprika, sauces, caviar

c) caviar, powdered sugar, sauces

d) sauces, vegetable carving, greens

18. Sauce is prepared on the basis of mayonnaise with the addition of ketchup:

a) tomato

b) red main,

c) cocktail

d) vinaigrette sauce

19. Sauce is prepared on the basis of mayonnaise with the addition of pickles:

a) Tatar

b) Polish

c) cocktail

d) cracker

20. Sauce is prepared on the basis of mayonnaise with the addition of garlic:

a) garlic

b) Tatar

c) Dutch

d) cocktail

21. What is the name of the complex sauce, which bears the name of the area in France:

a) mayonnaise

b) ketchup

c) Worcester

d) provence

22. Choose a complex cold sauce for meat aspic:

a) vinaigrette sauce

b) Worcester

c) horseradish sauce

d) vegetable marinade

23. Vol-au-vents are made from dough:

a) biscuit

b) sandy

c) puff

d) custard

24. Pick a complex cold sauce for cold roast beef:

a) vinaigrette sauce

b) mayonnaise

c) Worcester

d) vegetable marinade

25. Choose a complex cold sauce for cold fried fish:

a) vinaigrette sauce

b) Worcester

c) mayonnaise

d) vegetable marinade

26. Choose a complex cold sauce for cold boiled fish:

a) mayonnaise

b) Worcester

c) vinaigrette sauce

d) vegetable marinade

27. Name the range of complex cold dishes:

a) meat aspic, pate, sandwich

b) jellied fish, canape, stuffed egg

c) jellied meat, pate, roll

d) cheese balls, roll, pate

28. Cold dishes are served with:

29. Cold supply temperature complex dishes:

30. For cooking fish in aspic fish:

c) baked

31. Ingredients for cooking jellied fish:

a) fish, broth, gelatin

b) agar-agar, sour cream, fish

c) gelatin, broth, fish

d) starch, fish, milk.

32. Ingredients for making fish jelly:

a) gelatin, mayonnaise, carrots

b) broth, milk, agar-agar

c) broth, gelatin, spices

d) starch, sour cream, spices

33. To make the jelly harden, it is kept in the cold:

a) 6 hours

b) 60 minutes

d) 30 minutes

34. To release the aspic from the mold, you should:

a) warm up

b) chill

c) put in boiling water for 3 seconds

d) soak in boiling water for 3 minutes

35. Name the range of complex cold poultry dishes:

a) chicken pate, chakhokhbili, stew

b) chicken tobacco, breast medallions, chicken pate

c) fire cutlets, chicken pate, poultry in the metropolitan

d) chicken pate, galantine, breast medallions

36. By what organoleptic indicators is the quality of complex cold dishes assessed:

a) appearance, color, smell, texture, taste

b) smell, appearance, temperature

c) according to the method of heat treatment, according to the shape of cutting, consistency

37. Deadlines for the implementation of complex cold dishes:

b) 48 hours

at 6:00

d) 36 hours

38. What complex cold dishes are not allowed to be cooked in the summer season:

a) marinated

b) jellied

c) pate

d) stuffed

39. Ingredients for making salmon mousse:

a) olives, cheese, tomatoes, salmon

b) eggs, cheese, sausage, salmon

c) ham, salmon, cream, cheese

d) mini tartlets, salmon, eggs, tomatoes

40. Cooking Ingredients complex snack assorted:

a) tomatoes, eggplant, zucchini

b) potatoes, eggplant, zucchini

c) tomatoes, cabbage, carrots

d) cucumbers, onions, zucchini

41. This allows you to add juiciness to the culinary product, get the necessary flavor and aroma bouquet:

a) marinating

b) baking

c) wrapping

d) stuffing

42. This is sometimes the final step before using a cold snack, and also precedes heat treatment:

a) wrapping

b) baking

c) marinating

d) stuffing

43. These are the most popular snacks french cuisine, they are served not only as an appetizer, but also as a light main course:

a) rolls (terrines)

b) salads

c) pate

44. These snacks are shaped like a loaf of bread. In the context, they can have a triangular, semicircular and trapezoidal shape:

a) rolls (terrines)

b) carpaccio

c) pate

45. It is called the gray cardinal of cooking, it is prepared from wine, fruits and berries. Use in restaurant kitchen not only to add spice, but also to soften the tissues of meat:

c) mustard

46. ​​They can be used both to decorate cold dishes and to add texture, taste and color:

b) greenery

c) fruits

47. They are required more for cold dishes than for hot ones:

a) salt and pepper

b) cream and vinegar

V) flavor additives

d) eggs and milk

48. When properly selected and used professionally, it adds flavor to complex cold dishes and sauces. delicious taste:

49. For complex cold dishes, poultry and fish are best suited:

a) red wine

b) fortified wine

c) brandy

d) white wine

50. So that the taste of wine when preparing complex cold dishes and sauces is not sharp, it:

a) divorce

b) boil

c) cool down

d) insist

51. So that the finished dish does not have a metallic taste, the wine is boiled, in a bowl:

a) aluminum

b) cast iron

c) enamelled

d) iron

52. To prepare this cold dish, the heads and legs of animals are used:

b) jelly

c) filling

d) pate

53. Cold sauces are prepared on its basis: Tatar, garlic, spicy and others:

c) sour cream

d) mayonnaise

54. To prepare a complex cold dish pate (pate) use a shell of:

b) cabbage

d) synthetic film

55. How many meat products are included in a mixed meat roll:

56. In complex cold dishes, pates during baking, the resulting space between the filling and the dough is filled with:

a) syrup

b) broth

c) oil

57. What kind of dough is used to make pates:

a) yeast

b) shortbread is not sweet

c) puff

d) custard

58. For stuffing eggs use:

a) cutlet mass

b) raw fish

c) caviar, cheese, mushrooms, salmon

G) stewed cabbage

59. Spicy Profiteroles made from dough:

a) custard

b) sandy

c) biscuit

d) puff

60. Vol-au-vents are made from dough:

a) biscuit

b) sandy

c) puff

d) custard

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Cold complex sauces. Range. Technology and modes of preparation. Design and quality assessment finished products. Innings. Selection of cold sauces for various groups of dishes

Sauces in vegetable oil

Vegetable oils are the most important source of unsaturated fatty acids(oleic, linoleic, linolenic, etc.), which play an important role in human nutrition. In the manufacture of cold sauces and dressings on vegetable oil, the biological value of the latter is not reduced; The oil emulsifies and is therefore easily digestible.

This group of sauces includes mayonnaise and its derivatives, as well as salad dressings, herring.

Serve them with cold dishes and fish snacks, non-fish products sea, as well as from meat, poultry, game and vegetables.

Mayonnaise sauce (Provencal) . Mayonnaises are made from refinedbath vegetable oil, mustard, raw egg yolks and vinegar. egg yolks triturated with salt and mustard. For emulsification, the oil is poured into the pounded yolks gradually, in a thin stream, with continuous stirring. Vinegar can be added during emulsification, alternating with oil, or at the end when all the oil is emulsified.

The dispersion medium for the oil is the water of the yolks and vinegar, and the emulsifier is the yolk phosphatides.Andmustard proteins. They are adsorbed on the surface of fat globules and form a protective layer around them, which ensures the strength of the emulsion.

To emulsify the oil, a mechanical beater, mixer, and sometimes whipped by hand are used. With mechanical whipping, the size of the balls ranges from 1 to 4 microns, with manual whipping - from 15up to 20 microns. The smaller the beads, the stronger the emulsion.

Natural mayonnaise, which is produced at enterprisespublic catering, contains 77% fat (including yellow fatkov). The food industry produces mayonnaise with a fat content of 25 ... 67%. To maintain the consistency and stability of the emulsion, special thickeners and emulsion stabilizers (modified starches, soy products, alginates, etc.) are added to mayonnaise. Mayo in culinary practicenez is sometimes prepared with white sauce to reduce fat. Forthis flour is sautéed without fat, avoiding color change,cool, dilute with a mixture of cold broth with vinegar, bringto a boil, cool, and then mayonnaise is combined with this sauce.During the manufacture and storage of mayonnaise, the destruction of the emulsion is possible, accompanied by the release of oil. To restore the emulsion, a new portion of the yolks and mustard is ground and injected into it at constant stirring layered mayonnaise.

The temperature of the vegetable oil affects the separation of mayonnaise. If the oil is warm, then stratification may occur already in the process of whipping. If the oil is very cold, then a lot of energy is spent on emulsification. Optimum temperature oils for emulsification 16 ... 18 °C.

When storing mayonnaise in an open container, its surface dries out. The dehydration of the emulsifier and the destruction of the emulsion occur. Under the action of bright light, fats are oxidized, which also leads to separation of the emulsion. Stratification also occurs if mayonnaise is stored at elevated (20 ... 30 ° C) and low (below -15 ° C) temperatures.

From the main sauce "mayonnaise" prepare a number of its varieties.

Mayonnaise with sour cream. INready-made mayonnaise add sour cream (from 350 to 775 g per 1 kg of sauce).

Mayonnaise with gherkins (tartare). pickled cucumbers (cornishons) are finely cut, combined with mayonnaise, sauce "Southern" is added and mixed.

Mayonnaise with herbs (ravigote). IN mayonnaise add pureespinach, finely chopped parsley, dill, tarragon and Southern sauce. Tarragon greens are pre-scalded.

Mayonnaise with horseradish. INmayonnaise add grated horseradish.

Mayonnaise with tomato (sharon). Onion finely chopped, sauteedWith vegetable oil, add tomato puree, sauté all together, cool and add to mayonnaise. Separately chop parsley and pre-scalded and chilled tarragon, add to the sauce.

Mayonnaise with jelly (banquet). INsemi-hardened fish ormeat jelly add mayonnaise and beat in the cold.

Vegetable oil dressings

Dressings are made by beating vegetable oil with vinegar.catfish They add sugar, salt, pepper, sometimes mustard. They are unstable emulsions in which the plantThe oil is emulsified in a vinegar solution. Emulsifiersthey serve ground pepper(powdered emulsifier)and mustard. The stabilizing effect of these emulsifiers is explainedis due to two reasons: firstly, their smallest particles,wetted by water, they are not wetted by fat and therefore, adsorbed on the surface of fat globules, they form protective films; secondly, the substances contained in them reduce the surfacestrong tension, facilitate emulsification and reduce airthe possibility of breaking the emulsion.

Dressings are temporary, unstable emulsions, so they are shaken before use.

Dressing for salads. IN3% vinegar dissolve salt, sugar.Then add ground pepper, vegetable oil and wellmixed.

Mustard dressing for salads. Mustard, salt, sugar, milkth pepper and yolks boiled eggs rub well. Then atwith continuous stirring, gradually introduce vegetableoil. Before the end of whipping add vinegar.

Mustard dressing for herring. They cook it in the same way as the mountainschichnuyu dressing for salads, but without yolks.

Vinaigrette sauce. Boiled egg yolks, salt, sugar, ground pepperrubbed. Then, with continuous stirring, graduallydyat vegetable oil. Add finely to the prepared masschopped capers, gherkins, green onions, parsley and tarragon, Southern sauce and mix everything well.

Table mustard. IN hot water add sugar, salt,rice, cloves, Bay leaf and cook until sugar and salt are completely dissolved. The broth is filtered, cooled, vinegar is introduced. mustard powder sieved, mixed with a decoction (1: 1) and rubbed thoroughly. Then the rest of the decoction and vegetable oil are introduced. It is allowed to cook mustard without cinnamon and nailski. To ripen, mustard is kept for a day

Vinegar sauces

Vinegar sauces have spicy taste. use themfor preparing cold snacks. Vinegar is bestwine or fruit. This group of sauces includesvegetable marinades with and without tomato and horseradish sauce.

Vegetable marinade with tomato. Carrots, onions, whitethe roots are cut into strips and sautéed in vegetable oil,add tomato puree and continue to sauté for more7 ... 10 min. After that, fish broth or water, vinegar,allspice peas, cloves, cinnamon and boiled15 ... 20 min. At the end of cooking add bay leaf, salt, sugar. Pour hot marinade fried fish.

Marinade vegetable without tomato. Chopped carrots,onions, white roots are sautéed in vegetable oil until completely soft. Then add vinegar, allspice peas, cloves,cinnamon and boil for 15 ... 20 min. Laurel is added at the end of cooking.leaf, salt, sugar, starch (or flour), diluted with water, and bring to a boil. You can cook vegetable marinade without a thickener.In this case, chopped straws or figuresbut chopped (karbovannye) carrots and white roots are allowed toin fish broth. Sugar, salt, cloves, pepper are added to vinegarpowder, bay leaf, boil and filter. Then put atlet vegetables, onions, cut into rings, boiland season to taste. Hot marinade pour fried fish(for example, smelt) and kept for several hours.

Fuck sauce. Grated horseradish is brewed with boiling water, closedcover and let cool, then season with salt, sugar and vinegar. The sauce is kept for several hours in the cold. To soften the taste, you can add grated boiled beets.

For cooking with sour cream, horseradish is not brewed, boiledlump, as sour cream masks its sharp taste.

Oil blends

Oil mixtures are used for garnishing meat and fish.ny dishes, as well as for the preparation of sandwiches. They cook themrubbing butter with different products.

Green oil. Sort the parsley greens (remove the stems), rinse in cold water, dry and finely chop. Put the prepared greens in softened butter, add lemon juice or citric acid and mix so that the greens evenlydistributed in oil (for sharpness, you can add redny hot pepper or sauce "Southern"). Finished buttermolded into a loaf with a diameter of 3 cm weighing 250-300 g,put in cold water with ice and refrigerate. On vacation, cut into circles (0.5 cm thick) weighing 15-20 g each. Served with steaks, entrecote and fried fish in breadcrumbs.

Kilechnaya oil. The sprat fillet is wiped, thoroughly mixedsew with butter, shape and cool.

Herring oil. Herring fillets are rubbed and beaten withbutter and mustard.

Served with boiled potatoes, used for making sandwiches.

Anchovy oil. Chop capers and gherkins, anchovies and yolks of boiled eggs and grind everything in a mortar and rub through a sieve. Put the softened butter in a saucepan, add the pureed anchovy mixture and beat with a spatula. Then add vinegar, red hot pepper, salt to the oil and beat well again. Served with cold dishes of meat, poultry, game, for decorating sandwiches.

Cheese butter. Softened butter is whipped with grated Roquefort cheese. This oil is different pleasant taste and aroma. Used to make sandwiches.

Mustard oil. Butter is whipped with table mustard.

The food industry produces various sauces, and many of them have a very spicy taste (tkemali, Southern sauce, curry, hunting, etc.). They are served in small quantities to dishes such as barbecue, kebab, etc., or used as additives in the manufacture of cooking sauces.

The use of industrial sauces makes it possible to expand the range of sauces used in public catering.

Mayonnaise. They are used in salads, etc.hygienic dishes or prepare derivatives based on them.

Sauce spicy tomato. It is prepared from fresh tomatoes or somethingmatte puree with sugar, vinegar, salt, onion, garlic and spices.

Cuban sauce. Produce it by evaporation of tomatoes with sugar, garlic, salt, vinegar, spices. Add to meat sauces and mayonnaise.

Ketchups. They are also made from tomatoes or tomatopuree with various additives, but the tomato content in them is lower. To give the necessary consistency, thickeners (modified starches, etc.) are added to ketchups.

South Sauce. It has a very spicy taste and strength.spicy aroma. Sauce is prepared from soy fermented hydrolyzate with the addition of applesauce, tomato paste, vegetable oil, spices, spices, onions, garlic, raisins, vinegar and wine (Madeira).

Tkemali sauce. It is prepared from puree of tkemali plums withadding basil, cilantro, garlic and red hot pepper. It has a sharp sour taste.

Fruit sauces. They are prepared from fresh ripe apples, abribraids, peaches and other fruits.

Other than ready-to-eat sauces food industry produces concentrates of white sauces, mushroom sauces and their derivatives. They are a powder that is diluted with water before use. the right amount, and boil for 2 ... 3 minutes, then add butter. The raw materials for sauce concentrates are dry meat, mushrooms, vegetables, browned flour, tomato sauce, milk powder, sugar, salt, citric acid, spices, monosodium glutamate. They keep up to 4 months.

Assortment and principles of combination sauces with different dishes

Used to make sauces various products, including a lot of flavoring seasonings. With the help of sauces, you can emphasize the taste of the main product (for example, boiled chicken with rice and steam sauce) or mask unwanted odors (brine sauce for fish dishes).

When choosing sauces, consider how taste features the main product, and the method of its heat treatment (roasting, boiling, etc.), since the sharpness of taste will be different. Consider also the taste characteristics of side dishes.

Sauces

Oil blends

Oil green

Fried fish, entrecote, beefsteak

Kilechnaya oil, herring oil

Fried fish, boiled potatoes, pancakes and for sandwiches

Cancer oil

crayfish soup

Cheese butter

For sandwiches and decoration of dishes

Mustard Oil

For sandwiches

Vinegar sauces

vegetable marinade

Fish fried and cold

Horseradish with vinegar

Cold and hot meat and fish dishes (jellied, assorted, etc.)

Vegetable oil sauces

Mayonnaise

Dressing for salads. Cold meat and fish snacks and poultry snacks

Mayonnaise with gherkins (tartare)

Fish and vegetable cold dishes and deep-fried fish

Mayonnaise with sour cream

Meat and fish cold dishes, for dressing salads

Mayonnaise with herbs (ravigote)

Cold and hot meat and fish dishes

mayonnaise with horseradish

Fish dishes, jelly, boiled meat

Mayonnaise with tomato (sharon)

Dishes of fried fish and boiled cold fish

Mayonnaise with jelly (banquet)

For decorating fish, meat and poultry dishes

salad dressing

Salads and vinaigrettes

mustard dressing for salad

Salads and vinaigrettes

Mustard dressing for herring

Herring

Vinaigrette sauce

offal dishes

industrial sauces

mayonnaise

Salads, dishes and industrial sauces

Tomato sauce spicy

In the manufacture of meat, fish and vegetable dishes

Kuban sauce

Meat, fish and vegetable dishes, for dressing borscht and cabbage soup

Ketchups

Meat, vegetable and food dishes pasta

Sauce "Southern"

Oriental cuisine, addbred meat sauces and mayonnaise

Tkemali sauce

Dishes of Caucasian cuisine

fruit sauces

Add mayonnaise to salad dressing

Requirements for the safety of preparation and storage of ready-made complex cold dishes, sauces and preparations for them

Requirements for the quality of sauces, terms and conditions of their storage

Organization of safe preparation of cold meals and snacks

Cold shops are designed for preparing, portioning and decorating cold dishes and snacks. The range of cold dishes depends on the type of enterprise, its class. The range of products of the cold shop includes cold appetizers, gastronomic products (meat, fish), cold dishes (boiled, fried, stuffed, aspic, etc.), lactic acid products, as well as cold sweet dishes (jelly, mousses, sambuki, jelly , compotes, etc.), cold drinks, cold soups.

cold shop is located, as a rule, in one of the brightest rooms with windows facing north or northwest. When planning the workshop, it is necessary to provide for a convenient connection with the hot workshop, where the heat treatment of the products necessary for the preparation of cold dishes is carried out, as well as with the distribution of washing tableware.

When organizing a cold shop, it is necessary to take into account its features: the products of the shop after manufacturing and portioning are not subjected to secondary heat treatment, therefore, it is necessary to strictly observe sanitary rules when organizing production process, and for cooks - the rules of personal hygiene; cold dishes should be produced in such quantities that can be sold in a short time. Salads and vinaigrettes in unseasoned form are stored in refrigerators at a temperature of 2-6 ° C for no more than 6 hours. Salads and vinaigrettes should be refilled immediately before the holiday, products left over from the previous day are not allowed to be sold: salads, vinaigrettes, jellies, aspic dishes and other especially perishable cold dishes, as well as compotes and drinks of our own production.

Cold dishes are released after cooling in refrigerated cabinets and must have a temperature of 10-14 ° C, therefore, the workshop provides enough refrigeration equipment.

Taking into account that products are made in the cold shop from products that have undergone heat treatment, and from products without additional processing, it is necessary to clearly distinguish between the production of raw and boiled vegetables, from fish and meat. All inventory, utensils, tools must be marked and used strictly in accordance with the marking. At small enterprises, universal workplaces are organized, where cold dishes are consistently prepared in accordance with the production program, specialized workplaces are organized in large cold shops.

Requirements for the quality of cold dishes and snacks

All cold snacks should be neatly and beautifully decorated, have a temperature of 10 -12 ° C. Taste and color should correspond to this type of product. None allowedsome signs of spoilage: discoloration, foreign odorsand flavors. The output must exactly match the setnoah norm.

Cold dishes and snacks should be served in special dishes: dishes, trays, salad bowls, snack plates, caviar bowls, bowls, etc., one or more servings.

Sandwiches. The bread is not stale, the thickness of the piece in open booterbrods 1 ... 1.5 cm, in closed - 0.5 cm; products neatlycut, cleaned, no signs of drying and changecolors. When making sandwiches, products should be laid in an even layer, have a smooth surface, taste andodor characteristic of the products used.

Vegetable salads. Green salads - leaves cut acrosswide ribbons, green color, dense consistency, elastistic, yellowed leaves, rough petioles are not allowed.Green leaves are not allowed in fresh cabbage salad, slimy and large particles of stumps are not allowed in sauerkraut. Fat colorred cabbage is bright red, withered leaves and a blue tint of cooked cabbage are not allowed.

Green onions - elastic, crispy; yellowed pieces are not allowed.

Ridge cucumbers - peeled, fresh, strong, crunchyshchi; not allowed overripe, with coarse seeds.

Tomatoes - dense, retained their shape; dense partsstalks removed.

Boiled vegetables in salads - soft, but not overcooked,well cleaned, without darkening and skin residues.

Vegetables must be cut neatly, according tocutting shape. The texture of vegetables is elastic, taste, smell,color - corresponding to the products used.

Vinaigrettes. Vegetables are cut thin slices or cubekami. The color is light red or bright pink. The taste is spicy,appropriate for the products used. Consistency: varesoft vegetables, salty - hard, crispy.

Fish gastronomic products. Well cleaned up, akcuratly sliced; sturgeon - without cartilage and skin; on topsalmon, chum salmon should not have fingerprints;so you need to lay out the fish on a plate with a knife, herring -V moderately salty, well cleaned, without a dark film on the inside. Ready chopped herring should contain drysubstances not less than 40%, fat - not less than 9, table salt - not more than 4 ... 6% and have an acidity of not more than 0.4% (in terms of acetic acid). In the recipe for chopped herring, the mainthe product makes up 45...50% (net) of the mass of the finished product.

Caviar should be beautifully laid out in the dish, its surface without weathering, the edges of the dish without individual eggs.

Fish cold dishes and snacks. The fish must be cleaneron from skin and bones, cut obliquely into wide pieces, ukRussian, have a color corresponding to the type of fish; at the jelliedfish jelly elastic, transparent, with taste and aroma of conctriturated broth, without turbidity (especially around the chunkkov lemon), light yellow, has a layer of at least 0.5 ... 0.7 cm,taste - corresponding to the taste of fish, depending on the thermalprocessing. In jellied fish and fish under the marinade, the taste and smell of spices should be clearly felt. Consistencythe fish is dense, soft, but not crumbly. At chopped herring -smeared.

At boiled fish the surface is dense, retains its shape.

Meat cold dishes and snacks. Meat and meat productsshould be cut across the grain into thin widepieces without small pieces. The color of the surface should be characteristic of the color of the meat product, taking into account its thermalwork, without color changes (greening, dark spotsetc.). The roast beef in the middle is pink. taste, correspondingappropriate for this type of product. Elastic consistency, raftnaya, elastic.

Sausages must be carefully peeled from the shell and cut into thin circles or slices. Drying of the surface and discoloration (gray and greenish spots on boiled sausages) are not allowed.

The jelly should be well frozen, dense, notspread, with pieces of the main product, evenlydistributed throughout the mass. Color gray, taste, peculiarto the product from which the jelly is made, with the aroma of garlicnok and spices. The consistency of jelly is dense, elastic, meatyproducts - soft.

The pate has a variety of shapes, decorated with butter and eggs.tsom. Taste and smell characteristic of the products used, with aromat of spices and spices; color from light to dark brown.The consistency is soft, elastic, without grains.

In dishes seasoned with mayonnaise, it should not be recognizedkov its delamination (yellowing).

Requirements for the quality of cold sauces

The quality of the sauce is determined by consistency, color, tasteand aroma. When evaluating the quality of sauces with fillers (saucewith gherkins, etc.) take into account the shapecuts and the amount of filler.

Vegetables that are part of the sauce in the form of a filler shouldbe finely and neatly chopped, evenly distributednym in sauce, soft.

Sauces should have conci characteristic of each group.stent, color, taste and aroma.

Vegetables in marinades should be neatly chopped,soft; horseradish for sauce - finely grated.

Sauce colormarinade with tomato - orange-red, mayonnaise - whitewith a yellow tint, mushroom - brown. Color depends onproducts used and compliance with the technological process.

Marinades should have a sour-spicy taste, aroma of vinegar, vegetables and spices. Unacceptable smack of raw tomatopuree and too sour taste.

mayonnaise sauce and its derivatives must not have a bittertaste and be too spicy, and horseradish sauce with vinegar should notwives to be bitter or not sharp enough.

Conditions and terms of storage of cold dishes and snacks

Cold dishes and snacks are perishable items, so they should be prepared in small portions andquickly sell, as storage dramatically worsens their tasteand appearance.

Cold dishes and snacks, as well as semi-finished products for them, should be stored in refrigerated cabinets at a temperature of 0 ... 6 ° Cand relative air humidity of 75...85%. They should be keptthread in porcelain or enamelware(no cracks andbroken enamel), closed lid or dry gauze.

Roast beef, ham, poultry, game are stored on dishes or againstnyakh, salmon, salmon, sturgeon and similar products - for stampsdry boards under dry gauze. Cut products rerecommended before submission.

Semi-finished products of meat, capital and fish salad, and soor salads from sauerkraut, manufactured on blanksenterprises, can be stored at a temperature of 4 ... 8 ° C for 12 hours.

Sliced ​​sandwich products can be stored attemperature not higher than +6 °С 30...40 min. Ready sandwiches templenyat no more than 30 minutes in trays, covered with foil or parchment. Snack sandwiches covered with jelly - no more than 12 hours.

Salads and vinaigrettes, undressed, and vegetables for themtemperature + 4...8 °C can be stored up to 12 hours.You are allowed to store no more than 1 hour for decorating salads.

Seasoned salads from boiled vegetables are subject to saletions no later than 30 minutes, and from raw - 15 minutes.

Cold fish dishes are also not subject to long-termstorage. Can be stored and sold within the nextgeneral terms (temperature +4...8 °C):

pate, chopped herring, fried fish - 24 hours; jelliedfish-12 h; hot smoked fish - no more than 72 hours; canned food,dispensed for snacks, no more than 6 hours from the moment of opening the cans(immediately removing from jars) in porcelain, glass orenamelware; jellied fish with mayonnaise and marihome - up to 24 hours

Meat cold dishes and snacks can be stored at the same temperature.the same temperature for the following time:

meat jelly - no more than 12 hours, meat aspic, pate - no moremore than 24 hours; fried meat products- no more than 48 hours; boiledmeat products, poultry and game - 24 hours.

Meat and fish cold dishes with garnish, as well as fordressed with sauces, store no more than 30 minutes.

stuffed peppers, zucchini, eggplant, as well as caviar fromthem and mushrooms are stored for 24 hours.

Conditions and terms of storage of cold sauces

Oil blends keep in the refrigerator for several days. Forto increase the shelf life, the formed oil mixtures are wrapped in parchment, cellophane or plastic wrap. It is impossible to store oil mixtures for a long time, since the surface of the oil is oxidized by oxygen in the air and yellow under the action of light.no, which also leads to a deterioration in taste.

Industrial table mayonnaise stored atat a temperature of 18 ° C up to 45 days, and at a temperature of 5 ° C - 3 months.

So mustache mayonnaise, prepared at a public pitania, its derivative sauces, as well as salad dressings store 1 ... 2 days at a temperature of 10 ... 15 ° C in a non-oxidizing container(enamelled or ceramic), refills - in bottles.

Marinades and horseradish sauce with vinegar keep refrigeratedfor 2 ... 3 days in the same container with a closed lid.

Risks in the field of safety of cooking processes and finished complex cold culinary products

Sanitary requirements for the preparation of cold dishes. Cold dishes and snacks are prepared from various raw and cooked products using fresh parsley, dill, lettuce. The cooking process is quite lengthy (includes slicing, mixing, dressing, decorating) and takes place without further heat treatment of products.

All these factors create favorable conditions for the secondary contamination of cold dishes with pathogenic microorganisms, which can cause food poisoning and acute intestinal infections in consumers.

To prevent infection of cold dishes and snacks during the preparation process, it is necessary to strictly observe sanitary rules:

Prepare cold vegetable, meat, fish dishesand snacks, sandwiches, and sweet meals at various workplaces.

Strictly observe the labeling of cutting boards, knives and tools, organizing their washing and storage in the same workshop.

Store boiled vegetables cut for salads, vinaigrettes, side dishes for cold meat and fish dishes.discord at a temperature of 2 to 6 "C, potatoes-12 h, carrot,beets -18 hours

Store salads, vinaigrettes dressed for no more than 1 hour at a temperature of 2 ... 6 ° C, undressed - 6 hours.

Meat, fish gastronomic products to clean forpreviously, store at a temperature of 2 to 6 °C. Cut them into piecesthat workplace only as needed before leaving meals and sandwiches.

Jellied meat, fish dishes, jellies, goto patestwist in compliance with sanitary rules, store at a temperaturere from 2 to 6 "From 12 noon

In the process of preparing, decorating cold dishes and forpiece should be touched less with hands, using forslicing various machines, and for mixing and decoratinginventory, tools, special rubber gloves.

Sanitary rules for the preparation of perishable meat dishes and products. The cooking process of some dishesed after the heat treatment of products, which can cause themsecondary contamination with microbes and make these dishes soonperishable and therefore hazardous to human health.

During the warm period of the year (its duration is set locally), the preparation and sale of products of increased epidemiological danger (jelly, pate, aspic, pancakes and meat pies, etc.) are allowed with the permission of the State Sanitary and Epidemiological Supervision for each specific enterprise, based on production capabilities and climatic conditions .

In the process of preparing perishable foods, it is necessary to observe a sanitary regime.

After disassembling and grinding the meat, the jelly is boiled again for 10 minutes, poured hot into clean molds, after cooling it is stored in the refrigerator of a cold workshop at a temperature of 2 ... 6 ° C for no more than 12 hours. forbidden.

Boiled meat, poultry, fish, intended for the preparation of aspic dishes, must be boiled again in the broth for 10 minutes after cutting. Aspic dishes are prepared in a cold workshop, stored there in a refrigerator at a temperature of 2 to 6 ° C for no more than 12 hours.

After frying the main products, the liver pate is carefully ground hot in a meat grinder (intended only for finished products). The baked pate is heated in an oven to 90 ° C in the thickness of the product, stored at 2 ... 6 ° C, sold within 6 hours.

During the summer period (from May 1 to October 1), the production of jellies,pates, pancakes and meat pies are allowed only with the permission of the local centers of the State Sanitary and Epidemiological Supervision.

Sanitary quality control of prepared food

Guided by the standard definition and evaluating the specifics of catering products, underquality of catering products it is necessary to understand the totality of product properties that determine its suitability to ensure normal activity human body, i.e., satisfy the physiological needs of a person in nutrients and energy, taking into account the principles of rational nutrition.

Public catering products have many properties that can manifest themselves when they are consumed, i.e. during development, production, storage, transportation, use.

Product Feature - it is an objective feature of the product that can manifest itself during its operation or consumption. The set allows you to distinguish one type of product from another. Product properties can be conditionally divided into simple and complex. To the number simple properties can be attributed to the appearance, color, and complex - digestibility, digestibility, etc.

The quality of a product depends on the quality of its constituent products. Product quality can be noted as the total set of technical, technological and operational characteristics of the product, through which it will meet the requirements of the consumer when it is consumed. Quality measurement involves mainly determining and evaluating the degree or level of conformity of products to this general population.

Quality indicators are used to evaluate the quality of products.

Product quality index - this is a quantitative characteristic of one or more product properties that make up its quality, considered in relation to certain conditions of creation or consumption. The product quality indicator quantitatively characterizes the suitability of products to satisfy certain needs. The range of quality indicators depends on the purpose of the product and can be numerous for multi-purpose products. The product quality indicator can be expressed in various units (kcal, percentage, points, etc.),But may be dimensionless. When considering a quality indicator, one should distinguish, on the one hand, the name of the indicator (humidity, ash content, microbial contamination, elasticity, viscosity, etc.), and on the other hand, its numerical value, which may vary depending on different conditions(e.g. humidity 68%, energy value)

The possibility of quality management implies the need and possibility of quantitative assessment of indicators. To assess the quality of public catering products, a system of indicators (single, complex, defining, integral) can be used.

Single indicator - this is an indicator of product quality that characterizes one of its properties, for example, taste, color, aroma, moisture, elasticity, consistency, swelling capacity, etc. Single indicators can refer both to a unit of production and to the generality of units of homogeneous products, characterizing a simple property.

Complex indicator - an indicator characterizing several product properties or one property consisting of several simple ones. So, the indicator of culinary readiness, widely used in culinary practice, is complex, which means a certain state of a culinary product, characterized by a complex of physico-chemical, structural-mechanical and organoleptic properties that make it suitable for use. An indicator of the quality of culinary products the nutritional value is also complex and reflects the fullness useful properties associated with the content in it of a wide range of nutrients (proteins, fats, carbohydrates, minerals, vitamins, etc.), its energy value and organoleptic qualities of products. The used term "biological value" characterizes the quality of the proteins contained in the product and the balance in amino acid composition, digestibility and assimilation, which depend not only on the amino acid composition, but also on its structure.

Energy value - a term that characterizes the proportion of energy that can be released from food substances in the process of biological oxidation and used to ensure the physiological functions of the body.

Defining indicator product quality - an indicator by which products are evaluated. For example, it is necessary to evaluate the quality of a product whose organoleptic evaluation is fundamental. Assume that a decision has been made to evaluate the quality of cakes according to the table. 1 set of values, the indicators of which are expressed in points.

Product quality indicators

Properties

Weight factor

Average results

estimates

Smell and taste

4

4,5

Structure (sectional view)

3

3,0

Color

2

4,0

Form

1

2,0

surface and itsfinishing

2

3,7

Each indicator can have one of the following scores: excellent - 5, good - 4, satisfactory, bad - 2, very bad (unsatisfactory). For each indicator, experts have established a coefficient of weight (importance), according to which the most significant indicator for this type of product is allocated.

Weight factor product quality indicators - this is a quantitative characteristic of a given product quality indicator, characterizing the average data of quality indicators. Weight coefficients can be determined by a sociological or expert method, as well as on the basis of an analysis of the impact of a given indicator of product quality on the efficiency of its consumption or sale.

The defining indicator of quality is found as follows: experts evaluate each indicator in points, then the average results of the assessment are multiplied by weight coefficients and the products are summed up. For the data given in table. 8, the defining indicator (in points) will be: 4 4.5+3 3.0+2 4.0+1 2.0+2 3.7 = 45.1.

If the decision to assess the quality of cakes (or other products) is taken, taking into account other properties (calorie content, keeping quality, etc.), then the defining indicator should include the relative values ​​of the indicators of these properties with the corresponding weight coefficients.

In turn, the properties taken into account by the defining indicators can be characterized by single and (or) complex indicators of product quality. If the defining indicator is complex, it is calledgeneralized. It is necessary to use a generalized indicator carefully, not allowing overlapping by one single indicator of significant product deficiencies that are characterized by other single indicators. If the products of culinary or confectionery production at least one of the indicators is rated at 2 or 1 points, then in general it should be rated at 0 points (unsatisfactory) and removed from sale without calculating the sum of points, draw up an act and give an opinion on the possibility of processing culinary products, refinement or processing confectionery. The generalized indicator in such cases should be taken equal to zero.

Methods for determining quality indicators. Depending on the measuring instruments used, the methods are divided into measuring, registration, calculation, sociological, expert and organoleptic.

Measuring methods are based on information obtained with the use of measuring and control instruments. With the help of measuring methods, such indicators as mass, size, optical density, composition, structure, etc. are determined.

Measurement methods can be subdivided into physical, chemical and biological.

Physical methods are used to determine the physical properties of products: density, refractive index, refractive index, viscosity, stickiness, etc. Physical Methods- this is microscopy, polarimetry, colorimetry, refractometry, spectrometry, spectroscopy, rheology, luminescent analysis, etc.

Chemical methods are used to determine the composition and amount of substances included in the product. They are divided into quantitative and qualitative - these are methods of analytical, organic, physical and biological chemistry.

Biological methods are used to determine food and biological value products. They are divided into physiological and microbiological. Physiological are used to establish the degree of assimilation and digestion of nutrients, harmlessness, biological value. Microbiological methods are used to determine the degree of contamination of products with various microorganisms.

Registration methods - these are methods for determining product quality indicators, carried out on the basis of observing and counting the number of certain events, items or costs. These methods are based on information obtained by registering and counting certain events, such as product failures, counting the number of defective products in a batch, etc.

Estimated methods reflect the use of theoretical or empirical dependences of product quality indicators on its parameters. Calculation methods are used mainly in the design of products, when the latter cannot yet be the object of experimental research. with the same method, dependencies between individual indicators of product quality can be established.

Sociological the method is based on the collection and analysis of opinions of actual and potential consumers. The opinions of actual consumers of products are collected orally, by means of a survey or distribution of questionnaires, by holding conferences, meetings, exhibitions, tastings, etc. This method is used to determine weight coefficients.

Expert method - this is a method for determining product quality indicators, carried out on the basis of a decision made by experts. This method is widely used to assess the level of quality (in points) when establishing the nomenclature of indicators taken into account at various stages of management, when determining generalized indicators based on a combination of single and complex quality indicators, as well as when certifying product quality. The main operations of expert evaluation are the formation of working and expert groups, product classification, construction of a scheme of quality indicators, preparation of questionnaires and explanatory notes for interviewing experts, interviewing experts and processing expert assessments.

organoleptic method is a method carried out on the basis of the analysis of the perception of the sense organs. The values ​​of the quality indicators are found by analyzing the received sensations based on the experience. Therefore, the accuracy and reliability of such values ​​depend on the qualifications, skills and abilities of the persons who determine them. The orgaioleptic method does not exclude the possibility of using technical means (loupe, microscope, microphone, etc.) that increase the susceptibility and resolution of the sense organs. This method is widely usedFor determination of quality indicators of public catering products. The quality indicators determined by this method are expressed in points.

marriage

Daily quality control of products at each public catering enterprise is carried out by a rejection commission. In its composition in large enterprises includes a director or his deputy, a production manager (deputy), a process engineer, highly qualified cooks, confectioners who have the right to personal food marriage, a foreman cook, a sanitary worker or a member of the sanitary post of a public catering enterprise, an employee of a technological laboratory (if a technological laboratory is available) . In small enterprises, the composition of the marriage commission includes the head of the enterprise, the head of production or the cook-foreman, a highly qualified cook or confectioner, a member of the sanitary post.

The chairman of the marriage commission may be the head of the enterprise or his deputy, the head of production (deputy) or a process engineer.

Representatives of the trade union organization of public catering enterprises take part in the work of marriage commissions; representatives of the trade union organization of the serviced enterprise, institution or educational institution, members of the people's control group of the public catering enterprise and the serviced manufacturing enterprise. The composition of the marriage commission is approved by the order of the enterprise.

Before carrying out the rejection of public catering products, members of the rejection commission (or a laboratory employee) should familiarize themselves with the menu, recipes for dishes and products, cost cards or price lists, the technology for preparing dishes (products), the quality of which is assessed, as well as with their quality indicators established by regulatory documents.

The scrapping commission in its activities is guided by the Regulations on the scrapping of food in public catering establishments, regulatory documents - collections of recipes for dishes and culinary products, technological maps, quality requirements for semi-finished products, ready meals and culinary products, specifications, price lists.

The commission checks each batch finished products, drinks and semi-finished products before the start of sale in the presence of their direct manufacturer. Portion meals supervised by the head of production or his deputy, the cook-foreman periodically during the working day.

To control the quality of finished products in restaurants and cafes, quality posts can be created, which are headed by foreman chefs who control the step-by-step processing of products and their output. Quality control of dishes at the dispensing area is the responsibility of the production manager and his deputy. They monitor the insertion of components and the design of dishes, and regulate the issuance process. The quality of the dishes in appearance is also checked by the waiter.

Marriage is carried out as soon as dishes, products, semi-fabrics are ready.rikats before the start of the sale of each newly prepared batch.

The scrapping commission determines the actual weight of piece products, semi-finished products and individual components, conducts an organoleptic assessment of the quality of food, makes suggestions to improve the taste of dishes, draws attention to compliance with the technological process of preparing dishes and drinks, the correct storage of food at the dispensing area, the availability of the necessary components for decoration and dispensing dishes, the temperature of their release. The results of quality control of products are recorded in the rejection log (Appendix 1).

Dishes are tasted in certain sequence, and blueyes set menus in the order in which they are offeredconsumer.

Organoleptic evaluation the quality of each batch of products is carried out according to a five-point system. To obtain objective results in the organoleptic evaluation of food quality, each of the indicators - appearance, color, smell, taste, texture - is given the appropriate ratings: "5" - excellent, "4" - good,"3" - satisfactory, "2" - bad. Based on the ratings for each indicator, the rating of the dish (product) in points is determined (as an arithmetic mean, the result is calculated with an accuracy of one decimal place).

The rating "excellent" is given to dishes and products, fully answereddemanding requirements that are established by the recipe and production technology, and all organoleptic indicators corresponding to high quality products.

The “good” rating is given to dishes and products with minor, easily removable defects in appearance (color, cut of the product) and taste (slightly undersalted).

At "satisfactory" evaluate dishes and products, cookedmanufactured with more significant violations of the production technology, the implementation of which is allowed without modification or after it (undersalting, partial burning, shallow cracks, shape violation).

"Unsatisfactory" (marriage) evaluate dishes and productswith defects, in the presence of which it is not allowed - implementationproducts (foreign smell and taste, inappropriateconsistency, strong salting, violation of the form, etc.) - Persons guilty of preparing dishes and low-quality products are held financially and administratively liable.

To carry out the marriage, the commission must have at its disposal scales, knives, a chef's needle, scoops, a thermometer, a kettle with boiling water for rinsing the instruments for each member of the marriage commission, in addition, two spoons, a fork, a knife, a plate, a glass of iced tea (or water ), notebook and pencil. Before starting work, members of the marriage commission must put on sanitary clothing, wash their hands thoroughly warm water with soap, rinse several times and wipe dry.

Braking begins with determining the mass of finished products and individual portions of the first, second, sweet dishes and drinks. Piece products are weighed simultaneously in 10 pieces. and determine the average weight of one piece, ready meals are selected from among those prepared for distribution, weighing them separately in the amount of three servings, and the average weight of the dish is calculated. The main product that is part of the dish (meat, fish, poultry, meatballs, pancakes, cheesecakes, portions of rolls, casseroles and puddings) is weighed in the amount of 10 servings. The mass of one serving may deviate from the norm within ± 3%, total weight 10 servings should be the norm. This is how the average mass of portions of meat, fish and poultry is established, with which the first courses are served. Permissible deviations of their mass from the norm ± 10%.

At the distribution, the temperature of the dishes is checked during the holiday, using a laboratory thermometer (in a metal frame) with a scale of 0 ~ 100 ° C.

Separate indicators of the quality of controlled dishes and the product are evaluated in the following sequence: indicators evaluated visually (appearance, color), smell, texture, and finally, properties evaluated in the oral cavity (taste and some features of consistency, uniformity, juiciness, etc.)

Liquid dishes for organoleptic evaluation are poured into a common plate, their appearance is assessed, then the members of the commission take a sample into their plates with one spoon, and with the help of another they taste it. Dense dishes (secondary, cold, sweet), after evaluating the appearance, are cut into pieces on a common plate, which are transferred to their plates.

Describing the appearance, pay attention to the specific features of this most important indicator: the integrity of the surface, the correct shape retention after cutting, storage or heat treatment; appearance on a break or cut, external signs of the aesthetic design of a dish, culinary or confectionery product.

The taster, when determining the taste of food, should not feel hungry and should not be full.

When evaluating dishes, their most characteristic properties are taken into account. For example, when evaluating meat dishes Special attention taste, smell, texture. Moreover, the characteristic of the last indicator depends on the type of product. So, the meat (piece) should be soft, juicy; consistency of products minced meat- elastic, friable, juicy, offal dishes - typical for this species, with a fresh smell and pleasant taste.

defining indicators fish dishes are taste, smell and texture. The texture of the fish should be soft, juicy, but not crumbly. Boiled fish should have a taste characteristic of this species, with a pronounced taste of vegetables and spices, and fried fish should have a pleasant, slightly noticeable taste of fresh fat on which it was fried.

for salads and vegetable snacks consistency and freshness are of great importance, since their high vitamin value is associated with them. When evaluating, it is important to pay attention to the color and appearance of vegetables, which indicate the correct storage and processing.

If during the organoleptic evaluation of a dish (product) at least one of the indicators is estimated at 2 points, then the product is not subject to further evaluation, it is rejected and removed from sale.

In order to more fully assess the quality of products of public catering enterprises, employees of the Gossanepidnadzor centers periodically check the chemical composition and energy value of food, the rate of input of raw materials and the yield of finished products in sanitary laboratories and conduct a bacteriological study of it. In addition, they measure the temperature of the release of the dish and give a qualitative assessment of the design.

Sampling and sampling is carried out in accordance with the "Rules for sampling food products for research in sanitary laboratories. Each sample is placed in a clean, dry, tightly closed container (glass jars, bottles, polyethylene bags), and for bacteriological examination - in sterile dishes. The samples are tightly closed and sealed with the seal of the enterprise or the seal of the State Sanitary and Epidemiological Supervision Authority. For the samples taken, an act is drawn up in two copies, one of which is sent to the laboratory, and the other is left at the enterprise to write off the seized dishes and products.

In sanitary laboratories, samples of food products are subjected to physical, chemical and bacteriological examination, the results of which are reported to the enterprise. If the result is unsatisfactory, the entire batch of culinary products is not allowed for sale.

SCHEME

ORGANOLEPTIC ASSESSMENT QUALITIES OF SEMI-FINISHED PRODUCTS,

DISHES AND CULINARY PRODUCTS

Date, time of product manufacture

Name of products, dishes

Organoleptic evaluation, including assessment of the degree of readiness of the product

Permission to implement (time)

Responsible executor (F., I., O., position)

FULL NAME. the person who performed the marriage

Note

1

2

3

4

5

6

7

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