Cold meals and snacks. According to the program section: "Cold dishes and snacks"

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Description of the presentation Cold dishes and snacks Meaning, classification of cold dishes by slides

Meaning, classification of cold dishes and snacks Cold dishes are usually served at the beginning of a meal. In this case, they are called snacks, they complement the composition of the main dishes, decorate the table, satisfy hunger, stimulate appetite and supplement the nutritional value of diets. Cold dishes differ from appetizers in that they are served with a side dish, they are more satisfying (roast beef, stuffed fish). Cold snacks have a smaller yield, they are served without a side dish (caviar, sprats), or with a small amount of it (herring, sprat with onions)

Snacks can also be served hot (hot appetizers). According to the technology of preparation, hot appetizers are similar to the preparation of main hot dishes, but the taste of appetizers is spicier and they are served without garnish in portioned frying pans, cocotte makers. Hot snacks are included in the menu after cold ones.

Classification of cold dishes and snacks Sandwiches Salads, vinaigrettes Dishes and snacks from vegetables and mushrooms Snacks from eggs Dishes and snacks from meat and poultry Dishes and snacks from fish and seafood

The preparation of cold dishes and snacks does not involve heat treatment; therefore, special attention is paid to strict adherence to sanitary rules during preparation and storage. In the summer, it is forbidden to cook: jellied meat, fish, jellies, pates.

SANDWICHES Sandwiches are a snack placed on bread. They are served as an independent dish, as an appetizer before lunch or dinner, with tea or coffee. Sandwich means bread and butter in German. Release sandwiches on a plate, dish or vase with a paper napkin.

SANDWICHES For the preparation of sandwiches, the necessary products are prepared in advance: - Cheese, ham, meat, sausage are cut into thin slices; - Herring and salted fish are cut into fillets and cut; - Eggs are hard boiled and cut into slices (or chopped); - Butter is softened or whipped; - Fresh cucumbers, tomatoes, onions cut into circles; - Greens, slightly dried with a towel

Classification of sandwiches Sandwiches Indoor Open Eateries. Simple Complex Tartino (cold, hot) Canape (cold, hot) Sandwich (cold) Hamburger (hot)

Open simple sandwiches For sandwiches, wheat bread of the highest and 1st grade and rye, daily prescription or crispbread is used. Bread is cut into slices 10-12 cm long. 1-1.55 cm thick, weighing 40-50 g. Wheat bread loaves are cut obliquely. Simple sandwiches - prepared with 1-2 products that match in taste and color. Meat or fish products cut into thin slices are laid so that the bread is completely covered with it. The mass of the product should not be less than the mass of a slice of bread. Butter is spread on a slice of bread (5-10 g) or a “rose” is made from butter and placed on top of the product

Open simple sandwiches Simple open sandwiches include the following: with butter (sweet, salty), with cheese (Soviet, Volga, steppe, Dutch, etc.), with sausage (boiled, semi-smoked and smoked), with ham, with pork lard, roast beef, fried pork or veal, tongue, sturgeon (beluga, stellate sturgeon), salmon, sprat (gutted, without head and tail), caviar (chum salmon, granular, pressed). Open sandwiches on rye bread are most often prepared with the following products: with pork fat, sprats (anchovies) with or without an egg, with red caviar.

Open complex sandwiches For complex sandwiches, consisting of two or more products that match in taste and color. Meat or fish products are supplemented with vegetables, herbs, eggs, olives. Sandwiches are prepared with culinary products - boiled pork, pates, jellied meat, fish, fried and boiled fish and meat products. Decorate complex sandwiches with butter or butter mixtures using a piping bag.

Puff sandwiches Consist of two or more slices of bread superimposed on each other, between which various products are placed. Bread is used soft, cut into slices 0.5 cm thick. To prepare a two-layer sandwich, buttered bread is covered with some product. On top put another piece of bread, buttered. For the filling, slices of various products are used or they are crushed and used in the form of a pate. The top piece of bread is decorated with pieces of butter, herbs and beautifully cut products. You can make a large sandwich this way, and then cut it into square, triangular sandwiches

Closed sandwiches sa (e) ndvichi For the preparation of closed sandwiches, buns are used (“City”, “School”), which are cut lengthwise into two halves so that they do not fall apart. Bread is cleaned from crusts, cut into strips 5-6 cm wide, 0.5 cm thick, greased with whipped butter (or oil mixtures with ketchup, horseradish, mustard, mayonnaise). Slices of thinly sliced meat or fish products are placed on one strip, covered with a second strip of buttered bread, pressed tightly, cooled, then cut into sandwiches of various shapes. Sandwiches can be prepared with a large number of layers, using culinary products, various salads, omelettes, boiled or fried meat or poultry, pate, sandwich spreads. Sandwiches can be high-calorie or light. They are served as an appetizer or main course.

Hot sandwiches Hamburgers, cheeseburgers, hot dogs - are minced meat steak or sausage nested in a round or oblong sesame bun cut lengthwise into two parts. Hamburgers are supplemented with slices of tomato, onion, lettuce, slices of cheese, garlic and hot spices, mayonnaise, sour cream, ketchup, yogurt, olives, horseradish, etc.

Hot sandwiches (croutons) Hot sandwiches are prepared as an independent dish or an intermediate dish, or an appetizer, as well as with broths, milk soups, and puree soups. They are eaten hot or cold. For the preparation of hot sandwiches, wheat or rye bread (daily fresh) is used. Crusts are cut off the bread, cut into slices 0.5-1 cm thick, greased with oil, the main products are laid (vegetables, sausage, ham, canned food, fish, etc.). Sprinkle grated cheese on top (or put a piece of cheese) and set for 5 minutes. in a hot oven, at a temperature of 275 -300 degrees. Until golden brown and serve immediately.

Combined sandwiches (capital) These sandwiches are prepared on a piece of wheat bread weighing 40 g. Food is beautifully laid on it, after which the sandwiches are properly decorated. Capital sandwiches are often prepared with salad, herbs, and vegetables. Yield is 75, 85, 100 g

SMALL TOASTED BREAD SANDWICHES (CANAPE) For these sandwiches, wheat bread without crusts is cut into small rectangles, squares, rhombuses, etc. The bread is lightly toasted on the stove on both sides until golden brown, cooled, and then greased on one side butter. Several types of products are placed on prepared bread, which are combined in taste and color. For example, boiled sturgeon, salmon, pressed caviar, then again salmon and sturgeon are laid in the form of strips; or in the middle of bread cut in the shape of a square or rhombus, put salmon, in the corners - granular caviar, and finely chopped green onions are placed along the edges. Products can be sprinkled with chopped herbs. These sandwiches are also made on bread without toasting it.

SALADS AND VINAIGRETS A salad is a cold dish consisting of one type or a mixture of different vegetables, usually without beets, seasoned with mayonnaise sauce, dressing or sour cream. Vinaigrettes are a kind of salad, but vinaigrettes are always prepared with beets and seasoned with mustard dressing, and sometimes sour cream. For salads and vinaigrettes, potatoes, beets, carrots are boiled in their skins, and turnips without skins (peeled), or peeled and chopped vegetables are cooked with a little water (10%) until tender. Boiled and raw vegetables for salads and vinaigrettes can be cut into cubes, slices, circles, straws. Prepared vegetables are cooled to a temperature of 8-10 °. Salads and vinaigrettes are served in salad bowls or on dishes.

Cold and heat treatment Birds for preparing cold dishes are also processed in the same way as for hot ones: frozen poultry is thawed, dried and singeed with a gas burner, after which the neck with the head and legs (above the ankle joint) are cut off. The goiter and entrails are removed from the singed bird, washed, and, giving the carcass a look convenient for further processing, using a chef's needle with a thread or tucking the legs and wings “into the pocket”, they fry and then cool. Small poultry is pre-fried until a fried crust is formed and brought to readiness in an oven. A large bird (turkey, goose) is salted, sprinkled with fat and fried in an oven, periodically watering it with the juice released during frying. An old bird with tough meat is placed in a deep bowl, poured with fat in which it was fried, a little water is added, covered with a lid and stewed until the poultry meat becomes soft.

The readiness of poultry meat is determined using a chef's needle or fork: if the needle enters easily into the soft part of the leg and clear juice is released, then the poultry meat is ready; if the juice is reddish, the poultry meat is not yet ready. Meat products subjected to heat treatment are cooled and stored at a temperature of 2-6 °, cut before serving.

Preparing vegetables and fruits for salads For salads, the following vegetables are mainly used: raw - green salad, cucumbers, tomatoes, radishes, celery, carrots, white cabbage; boiled - potatoes, carrots, turnips, cauliflower, asparagus, green peas.

Raw carrots for salad should be grated on a fine grater and mixed with dressing (mayonnaise, sour cream). This method of processing carrots ensures the best absorption of the carotene contained in it, from which vitamin A is formed in the human body. Apples are most often used from fruits for salads. In addition to them, you can use pears, oranges, tangerines, plums and various berries. Meat products for salads are taken boiled or fried - beef, veal, pork, poultry and game, fish - boiled.

For dressing salads, you can use, in addition to mayonnaise and sour cream, vegetable oil mixed with vinegar, salt, pepper and sugar. To give salads different flavors, mustard, Southern sauce, Spicy or Kuban sauce are added to dressings. Each dish can be considered well prepared only if appearance stimulates his appetite. Therefore, the pleasant appearance of the salad should be taken care of as well as its taste.

Salad "Spring" Salad "Summer" Thinly sliced radishes, fresh cucumbers are mixed with lettuce cut into squares, chopped green onions, seasoned with salt, pepper, sour cream, put in a salad bowl, decorated with figuredly chopped eggs and herbs. Salad can be prepared without cucumbers with a corresponding increase in the rate of radishes and lettuce. Boiled peeled new potatoes and fresh cucumbers are cut into slices, combined with tomato slices and lettuce, cut into 3-4 parts, finely chopped green onions, green peas are added, everything is mixed and seasoned with salt, pepper, sour cream. They put it in a salad bowl on lettuce leaves, decorate with slices of fresh cucumbers, slices of hard-boiled eggs, tomatoes, sprinkle with herbs.

White cabbage salad The first way: finely chop the peeled white cabbage, put it in a wide saucepan, add salt (15 g per 1 kg), pour in vinegar and heat with continuous stirring until it settles and acquires a uniform matte color. The cabbage that has settled when heated is removed from the heat and cooled. Then mixed with cranberries, chopped green onions or carrots, vegetable oil, sugar are added and mixed. Sprinkle with chopped green onions when serving. When heating, you need to make sure that the cabbage does not soften too much, otherwise it will not have a crispy texture. The second way: cabbage is chopped into thin strips, sprinkled with salt, ground until juice appears, sugar is added, seasoned with vinegar and vegetable oil. You can add fresh or soaked apples, pickled plums or cherries, grapes, cranberries, fresh carrots to a white cabbage salad. When preparing a salad with pickled fruit, part of the marinade liquid can be used instead of vinegar. In this case, nutrients are more fully preserved, the taste of dishes improves, the processing time of products is reduced, and the yield increases. To prepare a salad, it is better to use white dense heads of cabbage. Salad can be prepared without fruit.

Meat salad. Boiled or fried meat (beef, veal, lamb, pork) is cut into slices or thin slices, potatoes, pickles - into thin slices, mixed and seasoned with mayonnaise with the addition of South sauce. The prepared salad is stacked in a salad bowl on lettuce leaves and decorated with pieces of meat, slices or circles of eggs, fresh cucumbers, tomatoes, herbs, crayfish tails. Capital salad. The boiled pulp of game or poultry is cut into slices for dressing and thin slices for decoration. Boiled potatoes, pickles or gherkins are cut into thin slices, green salad - into large pieces. Meat and vegetables are seasoned with mayonnaise with the addition of South sauce, mixed and stacked on lettuce leaves in a salad bowl; then decorate with pieces of game or poultry, slices of hard-boiled eggs, crayfish tails or shrimp, fresh or pickled cucumbers, herbs. You can dress the salad with mayonnaise sauce with sour cream or white sauce.

Fish salad. Boiled potatoes, fresh or pickled cucumbers are cut into thin slices or cubes, green peas are added. All vegetables are mixed and seasoned with mayonnaise and South sauce. You can put sliced \u200b\u200bfish pieces. The mass is laid out in a slide on lettuce leaves in a salad bowl, decorated with pieces of fish, fresh cucumbers, tomatoes and herbs. You can serve a salad on a dish, in the middle of which seasoned vegetables are laid in a slide. Then the vegetables are covered with thin oblong pieces of fish in the form of a pyramid, the remaining vegetables are placed around the bouquets and poured over with salad dressing. They also prepare and serve a salad of crabs and cod liver.

Vinaigrettes are a kind of salad, but they are always prepared with beets. Beets are recommended to be separately seasoned with vegetable oil before mixing with other products to preserve the color. Vegetable vinaigrette. Boiled beets, carrots, potatoes are cut into slices. Pickled cucumbers are cut into slices, onions - rings or half rings, green onions - 1-1.5 cm long. Sauerkraut is squeezed out of the brine, and if it is sour, washed in cold water and chopped. All prepared vegetables are mixed, seasoned with salad dressing or mayonnaise sauce. Put the vinaigrette in a salad bowl, decorate with carboated carrots, beets, cucumbers, lettuce, sprinkle with herbs. You can put fresh or pickled tomatoes in the vinaigrette. You can add green peas (from 50 to 100 g) to the vinaigrette by reducing the amount of sauerkraut or pickles. Vinaigrette can be prepared with meat, fish, mushrooms, herring cut into clean fillets, squid, etc.

Vegetable and mushroom dishes and snacks For the preparation of cold dishes and snacks from vegetables and mushrooms, fresh, boiled, salted and pickled vegetables, mushrooms and herbs are used. Eggplant caviar. The stalk is removed from the eggplants, then baked in an oven until tender, cooled, cut lengthwise, peeled, the flesh is finely chopped. Finely chopped onions are lightly sautéed with vegetable oil, tomato puree, eggplants are added and boiled, stirring occasionally, until thickened. Caviar is seasoned with garlic mashed with salt, vinegar and pepper. When you leave, sprinkle with finely chopped green onions. Caviar can be cooked without garlic.

Vegetable caviar Processed eggplants and zucchini are baked in an oven. Peel off the skin of the eggplant. Zucchini and eggplant finely chopped or rubbed. Finely chop the onion, cut the carrots into small cubes and sauté until tender. Before the end of sautéing add tomato puree. Fresh cabbage finely chopped and stewed until soft. Prepared vegetables are mixed, stewed with constant stirring until thickened and cooled. The finished caviar is seasoned with vinegar, salt, ground pepper and knead well. If fresh cabbage is bitter, it should be scalded before stewing. On vacation, caviar is sprinkled with finely chopped greens.

Tomatoes stuffed with meat salad To get a salad, beef, vegetables, eggs are cut into small slices or cubes and seasoned with mayonnaise with the addition of Southern sauce. Tomatoes prepared for stuffing are filled with salad, topped with an egg and sprinkled with finely chopped herbs. Tomatoes are also stuffed with fish salad, eggs and onions, mushrooms, etc.

Radish with butter or sour cream Radish is chopped into strips or slices, salted, seasoned with vegetable oil or sour cream. Sprinkle with herbs on vacation. You can cook radish with goose, duck or chicken fat. Part of the radish can be replaced with carrots.

Egg under mayonnaise with garnish Eggs are boiled "hard-boiled", cooled and peeled. Cucumbers, fresh tomatoes, boiled potatoes and carrots are cut into thin slices. Half of the vegetables are seasoned with mayonnaise and "Southern" sauces according to the norm. Mayonnaise sauce is also taken for this also half the amount indicated in the recipe. Seasoned vegetables are placed on a plate, halves of boiled dried eggs are placed on top and poured with the remaining mayonnaise sauce. The dish is decorated around with lettuce, jelly and vegetables. You can let go of the dish without a side dish of vegetables and jelly. In this case, the norm of vegetables is reduced by half.

Eggs stuffed with herring Eggs are hard-boiled and peeled. Then the whites of the eggs are cut off a little from the sides and cut in half lengthwise. You can cut off the ends a little and cut the eggs across into two parts or cut off a slightly blunt end, put the egg on the cut part and cut two slices at the top on both sides at a right angle, without touching a strip of protein 7-8 mm wide. The egg in this case will resemble a basket with a handle. The yolk is carefully removed from all eggs. The cleaned and finely chopped herring fillet is mixed with the yolk, rubbed through a sieve (a large amount is passed through a meat grinder), transferred to a saucepan with softened and well-beaten butter (or mayonnaise) and everything is thoroughly mixed until a homogeneous puree-like mass is obtained, which is seasoned with salt to taste . Prepared eggs are filled with minced meat using a paper tube, a mayonnaise net is made on top, and a bunch of parsley is placed in the center of the plate or dish. Minced meat for eggs can be prepared from kilka fillets and anchovies. In addition, the egg is stuffed with granular or chum caviar (in this case, only part of the yolk is taken out), as well as meat or fish salad. To prepare a salad, pickled or fresh cucumbers, tomatoes, boiled potatoes are cut into small cubes (3-4 mm), green peas, boiled or fried meat, poultry, sausage, fish, also finely chopped, are added, and seasoned with mayonnaise or South sauce.

The assortment of cold fish dishes and snacks includes fish gastronomy and canned fish, jellied fish, fish with mayonnaise, fish with marinade, boiled fish with horseradish sauce, fish platter, etc. Most cold fish dishes are served with a side dish (from potatoes, vegetables), with sauce. Gastronomic products - in their natural form and with a side dish. They release cold fish dishes and snacks on trays, oval dishes, in salad bowls, which are recommended to be cooled first. Olives are used for decoration (3-5 pieces per serving). The output rate of portioned gastronomic snacks is 50 .... 75 g. Cold fish dishes for the main product - 30, 50, 75 g. (herring, sprat). Side dishes - 50, 75, 100 g. Sturgeon, stellate sturgeon are cooked in links, beluga - in large pieces 40-60 cm long, 10-12 cm wide, sterlet - in portions. Partial fish (vobla, herring, pike perch, catfish, bream, asp, carp (carp), pike, crucian carp, rudd, silver bream, sabrefish, glanders) are cooked in portions. Fish for stuffing is boiled whole. Fish served under mayonnaise, or for salads masked with mayonnaise, are sometimes stewed. The fish, filled with marinade, is lightly fried, not strongly tinted. Peeled herring fillets are soaked and stored in tea broth or milk.

Lightly salted fish (salmon, salmon, chum salmon) are washed and layered along the spine, costal bones are removed, the skin is trimmed, and starting from the tail, portioned pieces are cut at an angle of 30-45˚. Portioned pieces are placed on snack plates and garnished with a slice of lemon and herbs. With multi-portion serving, lightly salted fish is placed on an oval dish or a herring dish, the portions are given a beautiful shape (rolled up with a “rose” or laid with a ladder). Lemon slices are placed at the ends of the dish (for stability, the skin is bent at the slices), and sprigs of greens are laid on the sides. In balyk products, the skin is cut, cartilage is removed, and the flesh is cut from the skin in thin wide pieces at an angle of 30-45˚. They sell balyk products as well as lightly salted fish, garnished with lemon and herbs. Hot-smoked fish (stellate sturgeon, sturgeon, sea bass, cod, omul, etc.) are cleaned from skin and bones, and sturgeon - from cartilage and portioned. Sturgeon is cut into portions of the established mass, at a right angle. Portions are placed on snack plates or in multi-portion dishes, garnished with lettuce, fresh cucumbers, tomatoes, you can also serve a complex side dish of boiled vegetables, green peas, potatoes with mayonnaise. Horseradish sauce with vinegar or mayonnaise is served separately with fish. Crabs are placed in tartlets and covered with a mesh of jelly with mayonnaise or jelly. Sprats, peeled and freed from bones, are rolled into a ring and placed on circles of a boiled egg.

Canned fish is used as an independent cold appetizer, as well as for preparing snacks, sandwiches and cold dishes. Canned food includes fish in oil, fish in tomato, cod liver, pates. Canned fish in tomato or own juice is taken out of cans and released in portions of the established mass along with sauce or juice in salad bowls or on snack plates, sprinkled with chopped green onions or chopped herbs on top. Canned "cod liver in oil" is taken out of jars, crushed, combined with chopped boiled eggs, finely chopped onions, seasoned with oil in which the liver was located. The cooked liver is sprinkled on top with finely chopped green onions and released in salad bowls. Sprat, anchovy and herring of spicy salting are cleaned, removing the head and entrails, washed, laid on a snack plate or herring with their backs to one side and garnished with circles or slices of a boiled egg and finely chopped onion. You can serve canned fish with onions, cut into rings. On vacation, canned fish is sprinkled with mustard dressing.

Caviar granular and chum caviar Spread caviar in a caviar rosette on finely chopped ice. Caviar is placed on a pie or snack plate, with a paper napkin. Finely chopped green onions, lemon are served on a separate socket, and butter is also served separately on a socket, and hot kalachi, pies with fish or screech or wheat bread toasts are served on a pie plate.

Pressed caviar Pressed caviar is kneaded on a board, molded into a rectangle, square, rhombus, ellipse, triangle 0.6-0.7 cm thick. And placed on a small dessert plate or tray. On the right side of the caviar, a circle or a slice of lemon is placed, and on the left side, a sprig of parsley. Separately, chopped green onions, a slice of lemon, a piece of butter are served.

Assorted fish The composition of the dish should include at least 3-4 types of fish products, such as salmon or salmon, stellate sturgeon, hot smoked, sardines or sprats, granular or chum caviar, or pressed caviar. Assorted can also consist of kilka, salmon, various jellied fish. Beautifully cut thin pieces of various types of fish gastronomy are placed on an oval dish or herring box, alternating in color. The assortment often includes caviar, which can be arranged in tartlets or puff pastry rolls. Assorted garnish with fresh or pickled cucumbers, tomatoes, jelly figurines (flurons), lemon slices and decorate with sprigs of greens and lettuce. Mayonnaise or horseradish sauce with vinegar is served separately in a gravy boat.

Natural herring with potatoes and butter Prepared salted herring fillets are sometimes served whole, uncut, but more often they are cut across or diagonally into pieces 2.5 wide. . . 3 cm, lay them on a herring tray in the form of a whole fish, attach the head (without gills) and tail; on the sides are decorated with sprigs of greenery. Boiled hot potatoes are served separately and a beautifully decorated piece of butter is served on a rosette. Herring with garnish. Slices of herring fillet cut across or obliquely are placed on sliced seasoned vegetables, and a side dish of potatoes, cucumber, carrots or beets, onions and eggs is beautifully placed on the sides. Herring is watered with mustard or vinegar dressing.

Chopped herring with garnish Prepared herring fillets, peeled apples, wheat bread soaked in water (or milk) and onions lightly sauteed in vegetable oil are passed through a meat grinder. The crushed mass is seasoned with vinegar, salt, pepper, vegetable oil and laid in the form of a whole fish. Sprinkle herring with chopped egg and green onions, and garnish on the sides with butter flowers, boiled carrots, slices of fresh cucumber and tomato. Boiled fish with garnish and horseradish. Slices 1-1.5 cm thick are cut from the chilled, peeled link of boiled sturgeon fish. The fish is garnished with boiled potatoes, carrots, rutabaga, cucumbers, cut into small cubes, green peas, etc. The garnish is placed in bouquets and watered with salad dressing. Horseradish sauce with vinegar is served separately. As an additional garnish, you can offer diced fish jelly. They also prepare and decorate partial fish, but boil it in portions, cool it and dry it slightly before leaving.

Fish under mayonnaise On one third of the vegetable garnish seasoned with a small amount of mayonnaise, a portioned piece of boiled fish is placed and filled with mayonnaise from a paper envelope with a notched cut. From above, the dish can be decorated with crabs and sprigs of greenery, slices of fresh tomatoes, and a vegetable side dish can be placed around with bouquets. For custom-made dishes, mayonnaise sauce is prepared with fish jelly in a ratio of 1: 1, fish is poured over, decorated and transparent jelly is poured on top.

Jellied fish This dish can be prepared in two ways. First way. Portion pieces of pike-perch or other fish fillets are boiled and cooled on a sieve. The broth left after boiling the fish is combined with the broth from fish food waste and filtered. Soaked and squeezed gelatin is placed in the hot broth, dissolved, and the broth is cooled to 50. . . 60 "C, a guy is introduced, boiled 20. . . 30 minutes, season with salt and filter. A layer of jelly is poured onto a baking sheet 4. . . 6 mm and, when it hardens, dried pieces of fish are placed on it at intervals of 2 cm. They are decorated with boiled carrots, lemon, parsley, crayfish tails, attaching decorations with jelly. After that, the decorated pieces of fish are cooled again, filled with jelly (at least 0.5 ... 1 cm layer) and cooled again. Pieces of fish are cut out on a baking sheet so that the edges are corrugated, and the layer of jelly around the pieces of fish is at least 5. . . 8 mm. Horseradish sauce with vinegar is served separately.

The second way The fish is prepared in the form. First, a “shirt” is made of jelly: the form is placed in the refrigerator, cooled and warm (45 ... 55 ° C) fish jelly (lanspig) is poured to the very edge of the form. When a layer of frozen jelly with a thickness of 3. . . 5 mm, the form is quickly removed from the refrigerator, wiped with a cloth, the unhardened part of the jelly is poured out, and the form is again put in the refrigerator, the jelly is allowed to completely harden. Decorations of brightly colored vegetables and herbs are placed on the jelly inside the mold, their jelly is fixed, then pieces of boiled fish are placed in the mold with the front side to the jelly, leaving intervals between them. The molds filled with fish are placed in the refrigerator, filled to the very edge with semi-hardened, but still liquid jelly, and allowed to completely harden. Before tempering, the molds with filling are lowered by 3. . . 5 s into hot water, take it out of the water, turn it over, holding it slightly at an angle, shake it and place the aspic on a round or oval dish. Horseradish sauce with vinegar or mayonnaise sauce is served separately.

Aspic pike perch (whole) Prepared pike perch is boiled, cooled in a decoction, removed from the boiler, dried well, transferred to a dish and decorated on the sides and back with various brightly colored vegetables, herbs, lemon, crayfish tails. All decorations are glued with jelly. After that, the fish is poured with semi-hardened jelly all the way or in the form of a grid, using a pastry bag with a tube with a diameter of 1. . 2 mm. Bouquets of vegetable garnish, diced jelly and vegetables are placed around pike perch; drizzle with salad dressing. The sides of the dish are decorated with stars, crescents, jelly triangles. Horseradish sauce with vinegar and mayonnaise sauce are served separately.

Stuffed fish (perch, pike) Fish prepared for stuffing is filled with minced meat from fish pulp, bread, milk, browned onions, fat, garlic. The fish is given the appearance of a whole carcass, wrapped in cheesecloth, tied with twine at the head and tail, placed on the grate of a fish boiler and stewed with spices and seasonings until tender (30 ... 40 minutes). The boiled fish is cooled, cut across into pieces and served. The fish can be laid on a dish in the form of a whole carcass, a vegetable side dish is placed around it in bouquets. Horseradish sauce with vinegar or mayonnaise sauce is served separately.

Appetizers from crayfish and non-fish seafood Prepared crabs, shrimps, squids, scallop fillets and other seafood are cut into thin slices across, then spread in a salad bowl and poured with mayonnaise. Raki in Russian. Live crayfish are washed, put in boiling salted water with roots, onions, dill and parsley stalks, bay leaves and allspice. Cook them, stirring occasionally, until they turn red and a crack appears between the frame of the body and the neck (8-12 minutes). Boiled crayfish are cooled in broth. They are laid in a slide, vegetables, spices, sprigs of parsley or dill are placed on top. Crayfish can be boiled in kvass or beer.

Salad of crabs, shrimps and crayfish necks. Boiled, chilled and peeled potatoes, carrots, rutabaga, as well as fresh tomatoes, pickles or fresh cucumbers are cut into cubes (6 mm) and green peas are added. One quarter of all vegetables are seasoned with mayonnaise and placed in a vase or salad bowl in a slide. On top around put pieces of boiled crabs or necks of shrimp, crayfish with the red side up, and around the rest of the vegetables in neat bunches. Before the holiday, the vegetable side dish is poured with salad dressing.

Filled shrimp Fish jelly (lanspig) is poured into a mold or baking sheet with a layer of 3-5 mm and allowed to harden. After that, bright vegetables (carrots, tomatoes, parsley) are beautifully placed on the jelly and they are fixed with lanspig. Boiled shrimp are peeled, cut into slices, placed in molds without touching the walls, or on a baking sheet (at intervals), poured with fish jelly and cooled. Before leaving, the aspic on the baking sheet is cut into portions, and the molds are lowered for 3-5 seconds into hot water and the contents are transferred to a plate, dish or vase. When served on a dish, the aspic is garnished with bouquets of boiled and raw vegetables (carrots, turnips, potatoes, cucumbers, tomatoes, lettuce, etc.). Mayonnaise sauce is served separately.

Oysters. Shells with molluscs are washed in cold water, the shells are separated with a special knife, the upper shell is removed, washed again in salted water, the flesh of the mollusk is cut at the point of attachment to the shell and served in it on a napkin with pieces of food ice. Squids. Squid fillets are cooked in the same way as for cooking hot dishes. Boiled squids are chopped into strips. After that, they can be served with mustard dressing, under a red marinade, added to vinaigrettes and salads, or made into aspic. Lobsters and lobsters. These large marine crustaceans are boiled, the flesh of the necks, claws (in lobsters) is taken out. You can serve them with mayonnaise. At a banquet serving, the shell of a boiled lobster is placed on a dish, the neck, cut into slices, is placed on it, and the split claws with pulp are placed nearby. Mayonnaise is served separately. Lobsters are processed, cooked and served in the same way as lobsters.

Seaweed salad Raw carrots are grated on a coarse grater, apples and cucumbers (salted or fresh) are chopped and everything is mixed with chopped boiled or canned seaweed. The salad is seasoned with salt and poured with sour cream or mayonnaise. With pickled seaweed, you can cook vinaigrettes, fish salads, serve it with mayonnaise, add mushroom or vegetable caviar, chopped herring.

Preparation of cold meat dishes For the preparation of cold meat dishes and snacks, gastronomic products (ham, sausage), boiled meat products (beef, piglet, veal, pork, lamb, poultry), fried foods (beef, veal, pork, poultry, game, rabbit), as well as offal from the meat of large and small livestock, which are boiled (tongue, heads, legs, ears of large and small livestock) or fried (liver).

For the preparation of boiled meat, various large-sized semi-finished products weighing 2-3 kg are used, for fried meat - tenderloin, thin or thick edge, veal, pork, lamb hind legs. Lamb fat has a high melting point, so cold dishes and snacks are rarely prepared from it. Boiled and fried meat is cooled. Store at 2…. 6˚C for 12 hours, clean and cut before serving. All cold dishes of meat and meat gastronomic products are served with garnishes of vegetables or pickled fruits. Horseradish sauce and mayonnaise are served separately.

Output norms of the main product of cold meat dishes and snacks - 75 g. Boiled pig - 100 g. Pates from the liver, game or poultry, meat in the dough - 30; 100 g Jellies - 100; 150 g per serving Side dishes - 50; 75 Sauces - 25; thirty;

Ham with garnish. The peeled ham ham is cut into 2-3 thin wide slices per serving, placed on an oval porcelain dish, sliced \u200b\u200bfresh or pickled cucumbers, fresh tomatoes cut into slices, green canned peas, finely chopped jelly are placed on the side. Garnish with lettuce leaves or parsley. Horseradish sauce with vinegar, mayonnaise or mayonnaise with gherkins are served separately. Any cold fried or boiled meat is also served. Meat jelly cut into cubes can be added to the side dish.

Assorted meat. Usually this dish consists of 3-5 types of different meat products (roast beef, fried veal, ham, fried chicken, fried pork, fried duck, boiled tongue, raw smoked sausage). The composition of the assorted can include salad "Capital", packed in flounces, meat salad in tartlets, stuffed chicken (galantine). The assortment is served on an oval or round porcelain dish.

Fried poultry and game. Small chickens, hazel grouses or partridges are served whole or cut near the keel bone along the carcass in half, and legs are separated from large birds and a part of the fillet is cut into wide thin slices. The legs are cut into several pieces, placed on a dish, thinly sliced \u200b\u200bfillets are fan-shaped on the legs, and around - bouquets of garnish (cucumbers, gherkins, fruits, lettuce and meat jelly). Mayonnaise sauce with gherkins is served separately.

Chickens and game under mayonnaise. Removed from the bones and trimmed chicken or game fillets are stewed and cooled. Boiled carrots, potatoes, pickled cucumbers and boiled green peas cut into small cubes (5-6 mm) are seasoned with mayonnaise and placed on a dish. Bird fillets are laid out on top, covered with mayonnaise from a cornet with a scalloped neckline, decorated with brightly colored vegetables, and the rest of the vegetable garnish is laid around in bouquets.

Stuffed chicken (galantine). The prepared but uncooked chicken is placed on the breast, the skin and flesh are cut lengthwise over the spine, and the skin and flesh are carefully cut off in one layer. The flesh is carefully removed from the skin, frame and legs. The fillet is cleaned of tendons and films, beaten off and placed in the middle of the removed skin. From meat of chicken and veal or low-fat pork, a knelle mass is prepared, seasoned with salt, pepper and, if desired, grated nutmeg. Then add scalded and peeled whole pistachios, cut into small cubes (5 mm), bacon and boiled tongue. The skin and chicken fillet are transferred to a wet napkin. Minced meat is laid on the skin and fillet in length, completely wrapped with skin in the form of a roll or carcass, the roll or carcass is rolled tightly into a napkin, the ends of the napkin are tied with twine.

Then the chicken is dipped into a broth cooled to 60-70 ° C (cooked from bones, films and tendons of chicken and veal) and boiled for 60-90 minutes at a low boil. The boiled stuffed chicken is taken out on a sheet, slightly cooled, unfolded, the napkin is cleaned of protein clots with the blunt side of the knife, the chicken is again laid on the napkin, tightly wrapped, the ends are tied up, cooled and placed under a light press. If the chicken is served whole (to order), it is cut and folded in the form of a carcass, decorated with vegetables, herbs, poured with transparent jelly and served. Before serving in portions, the chicken is cut across into pieces 0.5 cm thick and laid out on an oval dish, a vegetable garnish is placed next to or separately in a large salad bowl. Mayonnaise sauce with gherkins is served separately.

Cold roast beef Roasted roast beef is cut into thin pieces across the fibers 2-4 pieces per serving and placed on a dish. On the right side, a side dish of boiled carrots and potatoes, cut into cubes, cucumbers, cut into slices, tomato slices and red cabbage salad is placed. Meat jelly, finely chopped pickled fruits, and sliced horseradish are also used as a side dish. The dish is garnished with lettuce and sliced horseradish. In a gravy boat you can serve mayonnaise with finely chopped gherkins or horseradish sauce with vinegar.

Liver pate. Finely chopped bacon is fried, chopped vegetables (onions, carrots) are added, fried again, diced liver is put, at the end of frying sprinkled with ground black pepper, fried until tender, cooled slightly and passed with vegetables 2-3 times through a meat grinder with a fine grill . The resulting mass is thoroughly kneaded and combined with butter or melted poultry fat, broth or milk. All this is thoroughly mixed again. When serving, they are molded in the form of a fish, a square, a bar sprinkled with chopped egg, herbs. The pate can be decorated with a “flower” of butter or a mayonnaise net can be applied.

Aspic dishes For aspic dishes, a concentrated meat broth is prepared, which is clarified with a brace of finely chopped meat, egg whites and chopped roots (carrots, onions, parsley). Soaked gelatin is added to the clarified broth and heated until completely dissolved. There are two ways to prepare meat aspic dishes. Method 1: In mass cooking, a thin layer of jelly is poured onto a baking sheet or tray and, when it hardens slightly, chopped meat products (boiled tongue, fried or boiled meat, boiled poultry or piglet) are placed on it. Decorate with herbs, boiled and fresh vegetables, lemon, boiled egg. Decorations are fixed with cooled jelly, and then the dish is poured with a layer of 0.3 ... 0.5 cm. When the jelly hardens, portions are cut out so that there is jelly around the meat products with a layer of 1 ... 1.5 cm.

Method 2 - To prepare aspic in molds for 1-2 servings, layer 2 jelly is poured onto the bottom of the molds. 3 cm, let it harden. Then they put products for decoration and thinly sliced \u200b\u200bmeat products, pour jelly over everything and cool. Dishes can be served with a side dish of boiled and fresh vegetables and horseradish sauce.

Filled piglet. The young pig is scalded, hair is removed, dried, rubbed with flour and singeed (especially near the nose, eyes, ears and between the legs). The belly and breast are then cut open and the entrails removed. The cleaned piglet is washed in cold water, laid on its back and cut with a large knife along the interscapular part of the spine and the pelvic bone to half their height. After that, the pig in a fish boiler is poured with cold water for 6-8 hours, changing it after 2 hours and pre-washing the pig every time.

Before cooking, the skin of the prepared piglet is rubbed with lemon (or diluted citric acid), laid with its back on a napkin and its ends are tied at the front and hind legs, put in a fish boiler, poured with cold water and set to boil. As soon as the water boils, reduce the heat and boil the pig for 1-2 hours at a water temperature of 90-95 ° C. When the pig is pierced with a needle to the spine bone between the front legs, a colorless transparent juice should appear.

The boiled pig is cooled in a decoction (but in order to keep the white skin, it is better to transfer it to salted cold boiled water with food ice), then cut along the spine in half and across into portions. The seasoned potato salad is stacked on a large oval dish. Then chopped pieces are laid on the salad, so that it looks like a whole piglet. Each piece is decorated with slices of eggs, pieces of vegetables, herbs. After that, the piglet is poured completely or in the form of a net with transparent jelly and cooled. Bouquets of vegetable garnish and jelly cut into cubes are beautifully laid on the sides. Horseradish with sour cream is served separately. Piglet can be poured in hotel portions or served unfilled just like ham with a side dish.

Seasonings Cold meat dishes are served with mayonnaise sauce and sauces based on mayonnaise (Tatar, mustard, ravigote), sauces prepared with sour cream (horseradish sauce, mustard sauce), as well as sauces based on fruits and products of their processing ( cumberland, cranberries with horseradish).

Questions to consolidate the studied material. Name the classification of cold dishes and snacks. List the types of sandwiches and the products used to make them. What are the dates for the implementation of cold dishes and snacks.

on educational practice

Topic: "Cooking complex cold culinary products"

The value of cold dishes and snacks in nutrition

Cold meals and snacks are usually served at the beginning of the meal. In the menu of breakfasts and dinners, they can be the main dish. Cold dishes differ from appetizers in that they are usually served with a side dish, they are more satisfying (cold fried roast beef, galantine chicken, stuffed fish, etc.). Cold appetizers have a smaller yield, they are served either without a side dish (caviar, salmon, chum salmon, sprats, etc.), or with a very small amount of it (sprat and herring with onions).

Snacks can also be served hot (hot appetizers). According to the cooking technology, hot appetizers are similar to hot main courses (from meat, poultry, fish, offal, etc.), but differ from them, as a rule, in a spicier taste and in that they are served without a side dish in portioned pans, small saucepans (capacity 50-100 g) - cocotte makers. Hot snacks are included in the menu after cold ones.

A wide variety of products are used to prepare snacks: green salads and meat, potatoes and fish, poultry, cheeses, etc. Therefore, the nutritional value of snacks is different: some of them are low-calorie (green salads, cucumber snacks, etc.) and serve only as a source of flavor. substances, vitamins and mineral compounds, others are rich in proteins, fats and their energy value is high (boiled pig with garnish, roast beef, liver pate, etc.). In the manufacture of cold snacks, the final operation is often mechanical processing (cutting finished products, decoration, etc.).

In this case, secondary microbial contamination is possible. Therefore, when preparing cold snacks, one should especially strictly observe sanitary rules and adhere to the terms and conditions for the storage and sale of raw materials, semi-finished products.

Canapes are small sandwiches (from the French canape - "tiny"). Usually canapes are miniature sandwiches, impaled on skewers. In northern Italy, France and Spain, canapes can be found in any bar. Moreover, the assortment of canapes in some establishments is striking in the richness of choice. It can be pieces of toast with sturgeon, cheese and anchovies, jamon and grated parmesan, roquefort and caviar. Less commonly, canapés are made from beef, boiled pork, or tuna. The meaning of using spicy, spicy and especially fragrant ingredients in canapes is explained very simply: you need to make sure that the taste of a tiny sandwich is felt, and guests would not have to consume several canapes at once. Canape is a festive appetizer for cocktails and receptions. It is customary to take canapes with your hands or by a skewer (if any). There is a great variety of different varieties of canapés. Canape recipes may differ even within the same city or quarter; as a rule, each culinary specialist has several dozen canapé recipes in his arsenal. Also, a huge number of the most diverse forms and recipes for canapes can be found in any cookbook.

Tartlets are small, canapé-sized, dough baskets that are used to prepare various holiday snacks. If canapes can be found in almost every bar in Europe (in northern Italy, France and Spain), then tartlets are a festive snack, since their preparation is somewhat more complicated and requires more time and culinary skill. Recipes for filling tartlets differ in simple and complex. Simple tartlets are simply filled with ingredients, such as intricately cut butter and sturgeon caviar; complex tartlets are baked together with the contents. For example, you can cook tartlets with special minced cheese, julienne or chicken meat. In some recipes, sauce is added to the tartlets and left in the oven to thicken. Shortcrust pastry is ideal for tartlets. Tartlets are considered cold or hot appetizers, depending on the recipe for their preparation. Accordingly, tartlets with caviar and butter are cold appetizers, and those baked with minced cheese or meat are considered hot appetizers.

The technology of cooking salads from boiled vegetables

Primary processing of vegetables included in the dish (sorting, washing, cleaning).

Heat treatment of vegetables.

After cooking, the products must be cooled, because when cut, warm vegetables lose their shape and, in addition, combining them with cold ones causes quick spoilage of cooked dishes.

Salads are dressed before serving. Mix them carefully so that the products do not wrinkle.

Formulation and submission.

Cooking must be carried out in strict accordance with sanitary and hygienic requirements.

Requirements for the quality and design of finished dishes

Boiled products that are part of the dishes should be soft, but not boiled, and keep the shape of the cut. If these are cutlets, then they should be oval in shape with an evenly fried surface.

The taste of boiled vegetables should correspond to the taste corresponding to this vegetable. For vegetable stew - slightly spicy, for carrot cutlets - sweet, specific to carrots.

The design of dishes should be aesthetic, inedible decorations (made of plastic, etc.) should not be used in the design.

You need to decorate dishes immediately before serving, so that the products do not wind up and lose their appearance.

Decoration Methods

Salad decoration.

Fan of cucumbers: cut a strong small cucumber lengthwise (not completely) into thin plates and straighten.

Fresh cucumber, cut into slices. Cut a slice from each slice, and bend the slice itself. The edges of the cucumber can be cut. From the remaining slices, make a garland and decorate the edges of the salad with it.

Tomato can be arranged in the form of a basket. Remove the pulp from the tomato, fill the hole with green peas, small pickled mushrooms, “bouquets” of boiled cauliflower.

Cut the tomato into even slices and put a flower out of them. In the middle of it put greens, grated cheese, mayonnaise.

Cut the boiled eggs across, remove the yolk, and fill the protein mugs with finely chopped products included in the salad.

Egg mushrooms. Cut off the blunt end of the boiled egg. This will be the stem of the mushroom. For the hat, take the top of a strong red tomato, carefully squeeze out the seeds and juice. Set the hat on the leg. Put white dots of thick sour cream on the hat with a funk.

Egg carved with cloves. Peel a hard-boiled egg and cut the egg in a zigzag pattern around the middle with the tip of a thin knife, after which it will easily be divided into two parts.

Pepper pods cut into strips or circles will decorate the salad well - both fresh and frozen or canned.

Cheese or egg yolk grated on a fine grater will be a delicate decoration of a salad that includes these products.

Assortment of complex cold fish dishes

Herring natural with potatoes and butter. Herring with garnish. Chopped herring with garnish. Boiled fish with garnish and horseradish. Fish with mayonnaise. Filled fish. Jellied pike perch (whole). Stuffed fish (perch, pike). Fish marinated in white. Fish in a tomato (red) marinade

Serving Methods and Serving Temperatures

Portions are placed on snack plates or in multi-portion dishes (oval dish, herring), garnished with lettuce, fresh cucumbers and tomatoes, you can also serve a complex side dish of boiled vegetables, green peas, potatoes with mayonnaise sauce. Horseradish sauce with vinegar or mayonnaise sauce is served separately with fish.

For assorted, several, but at least three types of fish gastronomy are used: salmon, salmon, cold and hot smoked fish, also include cold boiled fish, caviar (chum, pressed, granular), canned crabs, sprats, sprats. Beautifully cut pieces of various types of fish gastronomy are placed on an oval dish or herring box, alternating in color. The assortment often includes caviar, which can be arranged in puff pastry baskets or vol-au-vents.

Technology of preparation of complex cold dishes from fish and seafood

Filled fish. This dish can be prepared in two ways.

The second way. The fish is cooked in a mold. First, a "shirt" is made of jelly: the form is placed in the refrigerator, cooled and warm (45-55 ° C) lanspig is poured to the very edge of the form. When a layer of frozen jelly 3-5 mm thick forms on the walls of the mold, the mold is quickly removed from the refrigerator, wiped with a cloth, the uncured part of the jelly is poured out, and the mold is again put in the refrigerator, the jelly is allowed to completely solidify. Decorations from brightly colored vegetables and herbs are placed on the jelly inside the mold, their jelly is fixed, then pieces of boiled fish are placed in the mold with the front side to the jelly, leaving intervals between them. The forms filled with fish are placed in the refrigerator, they are poured to the very edge of the floor with a frozen, but still liquid jelly, and they are allowed to completely harden.

Before release, the molds with aspic are lowered for 3-5 s into hot water, removed from the water, turned over, holding slightly inclined, shaken and placed aspic on a round or oval dish. Horseradish sauce with vinegar or mayonnaise is served separately.

Filled shrimp. Fish jelly (lanspig) is poured into a mold or baking sheet with a layer of 3-5 mm and allowed to harden. After that, bright vegetables (carrots, tomatoes, parsley) are beautifully placed on the jelly and fixed with lanspig.

Boiled shrimp are peeled, cut into slices, placed in molds without touching the walls, or on a baking sheet (at intervals), poured with fish jelly and cooled.

Before leaving, the aspic on the baking sheet is cut into portions, and the molds are lowered for 3-5 seconds into hot water and the contents are transferred to a plate, dish or vase. When served on a dish, the aspic is garnished with bouquets of boiled and raw vegetables (carrots, turnips, potatoes, cucumbers, tomatoes, lettuce, etc.). Mayonnaise sauce is served separately.

Technology for the preparation of complex cold dishes from agricultural (domestic) poultry, game and rabbit

For cold appetizers, mainly tenderloin, thin or thick edges, loin, pork, lamb, veal hams and young well-fed poultry are used. Lamb fat has a high melting point and therefore cold appetizers are rarely prepared from it. Boiled and fried meat is cooled and stored at 2-6°C, peeled and cut before serving. All cold meat dishes are served with horseradish sauce or mayonnaise and a vegetable side dish.

Game pate

complex cold dish

Pulp is cut from prepared pheasants, black grouses, hazel grouses or partridges. The cleaned fillet is cut into sticks (1-1.5 cm in diameter), which are wrapped in thin slices of bacon and marinated for 4-6 hours in Madeira; boiled tongue and lard are cut into the same sticks. The rest of the bacon is cut into small cubes, lightly fried, finely chopped onion and roots, thyme, marjoram, bay leaf and pepper are added and lightly fried again.

Then put the diced liver, fry well, cool and pass 2-3 times through a meat grinder along with the pulp of raw poultry. The crushed mass is beaten with a mixer, diluted with Madeira (in which the fillets were marinated), mixing well, seasoned with red pepper, nutmeg and salt.

If the pate is prepared in a simpler way, the fillet pieces are not wrapped in bacon and not marinated, but simply added to the pureed mass. You can cook pate without fillet pieces.

Butter unleavened dough is rolled out with a thickness of 3-8 mm and the bottom and walls of the pate form are laid out with it. Thin slices of bacon are laid on the dough, then a layer of minced meat, and on it - pieces of game, tongue, bacon (so that later on the cut they are staggered) and so on to the top of the form. Minced meat is covered with thin slices of bacon, covered with dough, the edges of the dough are pinched, a dough decoration is made on top, smeared with an egg, holes are left for steam to escape and the pate is baked at a temperature of 180-200 ° C in an oven for 40-90 minutes.

The baked pate is cooled, the gaps between the minced meat and the dough are filled with semi-hardened jelly and cooled again. Before serving, the pate is cut across, and round - along the radius, placed on a dish or plate. Mayonnaise sauce with gherkins is served separately.

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. No signs of spoilage are allowed: discoloration, signs of souring, foreign smells and tastes. The output must exactly match the established norm. Fish gastronomic products. They should be well cleaned, neatly cut; sturgeons without cartilage and skin; there should be no fingerprints on the surface of salmon, chum salmon. Herring - moderately salty, well cleaned, without a dark film on the inside. Ready chopped herring must contain dry matter of at least 40%, fat - at least 9, sodium chloride - no more than 4-6% and have an acidity of not more than 0.4% (in terms of acetic acid). The recipe for chopped herring includes the main product 45-50% net weight of the finished product.

In jellied fish, jelly is elastic, transparent, with the taste and aroma of concentrated broth, without turbidity (especially around lemon slices), its layer is at least 0.5-0.7 cm.

In boiled fish, the surface is dense, retains its shape. The surface of meat products must be without color changes (greening, dark spots, etc.); in jelly, jelly should be dense, well frozen, and the products are finely chopped and evenly distributed throughout the mass.

In dishes seasoned with mayonnaise, there should be no signs of its delamination (yellowing).

Cold dishes and snacks, as well as semi-finished products for them, are stored in refrigerated cabinets at a temperature of 0-6 ° C in porcelain or enameled dishes (without cracks and broken enamel), closed with a lid or dry gauze. Roast beef, ham, poultry, game are stored on dishes or baking sheets, and salmon, salmon, sturgeon and similar products are stored on marked dry boards under dry gauze. Cut food before serving.

Prepared products for decorating salads can be stored in the cold for no more than 1-2 hours. The maximum shelf life of dressed salads from boiled vegetables is 30 minutes, from raw vegetables - 15 minutes.

Products in opened cans are stored for no more than 3 hours, and in porcelain, glass or enamelware - no more than a day. Aspic, jelly, fish under mayonnaise, under marinade, stuffed peppers, zucchini, eggplant, as well as caviar from them and mushrooms are stored for a day.

The meaning of sauces

In ancient Russian cuisine, separately prepared sauces were little used. Usually, the liquid left after stewing and poaching dishes was seasoned with flour. Such gravies were called mukovniki. Sauces were used in professional Russian cuisine, but their assortment was small. These sauces were called vzvars (cranberry, cabbage, onion, etc.). Sauces in the modern sense became widespread in Russia in the 19th century, and since many of them were borrowed from French cuisine, their names have been preserved.

Sauces improve the taste and aroma of ready-made dishes, give them juiciness, increase nutritional value and complement the chemical composition.

Sauces often enhance the appearance of dishes. In addition, they are used for technological purposes in the process of cooking: food is stewed in sauces, fish, meat and vegetables are baked under them, they are used in the preparation of minced meat.

In modern cooking, the assortment of sauces is very diverse. According to the serving temperature, they are hot and cold.

According to the liquid base, sauces are distinguished on broths (bone, meat and bone, fish, mushroom), sour cream, milk, melted butter, vegetable oil and vinegar (mainly cold sauces). Sauces also include butter mixtures and sweet sauces. Sweet sauces differ in taste and cooking methods from meat, fish, egg-oil, etc. All sauces can be divided into two groups: with thickeners and without thickeners. Flour, starch, including modified ones, are mainly used as thickeners in modern domestic cuisine. In French cuisine, the method of strong evaporation of bases (broth, cream) is widely used to thicken sauces. Recently, in world practice, vegetable and fruit and berry purees are used to give sauces the necessary consistency and stability during storage. Carrot, beetroot, white cabbage, and redcurrant purees have a high emulsifying and stabilizing ability.

By consistency, sauces are divided into liquid (for serving and stewing), medium density (for baking), thick (for stuffing).

By color, sauces are divided into red and white, (meat sauces).

According to the cooking technology, sauces are distinguished, basic and derivatives (varieties of the main)

Assortment of complex cold dishes of vegetables and mushrooms

Radish grated with butter or sour cream. Pickled beets. Marinated pumpkin. Zucchini, eggplant, peppers stuffed with vegetables. Mushrooms pickled, salted or boiled with onions. Tomatoes stuffed with meat salad. Caviar from zucchini or eggplant. Mushroom caviar.

The technology of preparing complex cold dishes from vegetables and mushrooms.

Cabbage croquettes<#"justify">Rinse dried mushrooms several times, pour cold water over and leave for 10-15 minutes. Then pour the mushrooms with cold water (2 cups), leave for 3-4 hours to swell and boil in the same water.

Rinse the boiled mushrooms, dry, finely chop and fry, stirring often. Chop onion and sauté. Cook fluffy rice. Finely chop hard-boiled eggs.

Combine everything and salt, add chopped parsley and mix.

Pickled tongue.

You will need:

Beef or veal tongue - ½ kg
- onion - 2 pcs.
- vegetable oil
- table vinegar - 2 tbsp. l.
- ground black pepper
- dried basil
- allspice peas
- ground black pepper
- sugar
- salt
- carrot

How to cook:

1. Rinse your tongue, put it in a saucepan, cover it with cold water, add peeled onions, carrots cut into large pieces, bring to a boil, reduce heat, cook for forty minutes.
2. Salt, pepper, add allspice peas, continue cooking for another hour and forty minutes.
3. Clean the finished tongue under running water.
4. Make a marinade: mix vegetable oil, granulated sugar, salt, vinegar, beat with a fork.
5. Cut the tongue into thin slices, sprinkle with chopped garlic, dried basil, pour over the marinade, mix well.
6. Put the snack in the refrigerator overnight. Stir several times.

Complex cold dishes and snacks

Snack cake "Puff Napoleon".

You will need:

Canned sardines in oil - 2 cans
- boiled eggs - 5 pcs.
- a pack of mayonnaise - 2 pcs.
- boiled carrots - 2 pcs.
- boiled potatoes - 14 pcs.
- large biscuits "salty cracker" - 45 pcs.
- hard cheese - 220 g

Cooking steps:

1. Peel potatoes, grate, mix with mayonnaise.
2. Prepare 2 eggs and a carrot in the same way, season with half of the garlic, passed through a garlic press. Add a little mayonnaise, stir.
3. Grate the remaining eggs, season with mayonnaise and garlic. Grate the cheese, divide into 2 parts, add to the egg mixture. Mash the fish with a fork, mix with the dressing.
4. Place 9 crackers on a large flat dish, cover with half of the potato mixture. Make another layer, put another layer of carrot-egg mass on top. Place fish biscuits on top. The fourth layer is crackers with boiled potatoes, again cookies and garlic-egg mass. Sprinkle the snack cake with chopped onions, refrigerate for 12 hours.

You will like and.

Herring in marinade.

Ingredients:

Herring - 2 pcs.
- a pinch of coriander seeds

- sugar - ½ tsp
- apple cider vinegar - 5 tbsp. spoons
- water - one glass
- bulb

Cooking:

1. Make a marinade. Pour sugar, salt into the water, pour in apple cider vinegar, heat until all components are dissolved. No need to boil! Cool down.
2. Peel the herring, cut into pieces. Free the onion from the husk, chop into rings. Place the fish in a jar, transfer it with onions, coriander, peppercorns. Pour the remaining marinade, cover, leave for a day.
3. Remove the finished herring from the marinade, serve.

Preparing cold meals and snacks

"Spicy Raphaels".

Required products:

Large bunch of parsley
- olives for decoration
- mayonnaise - 2 tbsp. spoons
- processed cheese - 4 pcs.
- a large bunch of dill
- a clove of garlic - 2 pcs.

Cooking:

Grate the curds, pass the garlic through a press. Combine grated cheese, mayonnaise and cheese, stir well. With wet hands, form small balls of the same size. Wash the parsley and dill, pat dry with paper towels and chop finely. Dip half of the prepared balls in chopped parsley, and half in dill. Put the dish on a plate, optionally decorate with olives.

Prepare and.

Snack cake "Bravo".

Ingredients:

For test:

Egg
- sugar - 1 tbsp. l.
- soda - ½ tsp
- fatty kefir - 1 tbsp.
- margarine - 220 g
- flour - 2.5 cups

For filling:

Testicle - 6 pcs.
- large carrots and onions - 2 pcs.
- pickled cucumbers - 4 pcs.
- pork and beef mince - ½ kg
- fresh champignons - ½ kg

For decoration:

Olives
- greenery
- cucumbers
- sausage assortment
- hard cheese

For sauce:

Sour cream, mayonnaise - 100 g each

Cooking:

1. Make the dough: chop frozen margarine with a knife, add flour, add kefir, egg, soda, granulated sugar, mix everything quickly. Divide the resulting mass into 5 parts. Roll each part thinly, prick with a fork, bake at a temperature of 180 degrees. Give the finished cakes a heart shape.
2. Fry minced meat with pre-peeled and grated carrots.
3. Cut the washed champignons into cubes, fry with onion rings.
4. Cut the cucumbers into cubes, rub the peeled eggs.
5. Make the sauce: combine the ingredients, stir.
6. Fold the finished cakes on top of each other, pour over the sauce, layer with different types of fillings in the following sequence - minced meat with carrots, pickles, eggs, mushrooms with onions.
7. Sprinkle grated cheese on top of the cake. Cover the sides with cucumber circles, herbs, if desired, decorate with cold cut roses, parsley and olives. Send the dish to the refrigerator for 3-4 hours or leave it overnight.

Preparation of cold dishes and snacks

Prunes with cheese in bacon.

Ingredients:

Bacon slices - 25 pcs.
- parmesan - 120 g
- large prunes - 25 pcs.
- pitted olives - 25 pcs.

Cooking:

Divide the Parmesan into 25 strips. Wash prunes, dry. Don't cut it all the way through. Place a piece of cheese on each berry. Wrap dried fruit in bacon strips. Place the blanks on a baking sheet lined with parchment. Put the baking sheet in the oven, heated to 220 degrees, bake for 25 minutes. Put the appetizer on a flat dish. Place a green olive on each toothpick and serve cold.

Prepare and.

Pickled eggs.

You will need:

Carnation buds - 10 pcs.
- quail egg - 10 pcs.
- black peppercorns - 10 pcs.
- salt - 2 teaspoons
- water - half a glass
- vinegar - 1 tbsp.
- a clove of garlic - 6 pcs.
- parsley and dill
- Bay leaf

How to cook:

1. Pour the eggs with cool water, boil, remove from the stove. Cover with a lid, wrap in a towel, leave for 10 minutes, rinse with cold water, peel.
2. For the marinade, mix vinegar, salt, peppercorns, cloves, bay leaves, cook for five minutes after boiling.
3. Put the eggs in a jar, add greens, pour hot marinade, marinate for 24 hours.

Cold meals and snacks

Vol-au-vents with red caviar and avocado.

Ingredients:

Butter - 2 teaspoons
- sprigs of fresh mint
- lime juice - a teaspoon
- salt
- avocado
- Red caviar
- puff pastry - 135 g

Cooking:

1. Cut the puff pastry in the shape of hearts, make the sides with the second layer.
2. Bake for 8 minutes in a preheated oven.
3. In a blender, mix lime juice and avocado, add salt and herbs.
4. To improve the taste, add a small amount of mayonnaise and butter.
5. Stuff the flounces with avocado mixture, lay out the caviar.

Serving cold meals and snacks

Jellied meat.

Required products:

Green pea
- greenery
- onion - 120 g
- egg - 2 pcs.
- carrot - 220 g
- gelatin - 20 g
- beef - 320 g
- Red pepper

Cooking:

Put the meat, peeled onions and carrots in a saucepan, pour 1.5 liters of water, cook for one hour. 15 minutes before readiness, add bay leaf, pepper, salt. Separate the whites from the yolks. Squirrels cut into cubes, carrots - cut into cubes. Meat - crumble. Mix carrots, proteins and meat. Soak gelatin in 150 ml of boiled cold water, leave for the time indicated on the package. Strain the broth, add gelatin, put on the stove, bring to a boil. No need to boil! Put greens and green peas in molds, on top - carrots and meat with proteins. Pour in the broth and refrigerate until the dish is completely chilled.

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MINISTRY OF SPORT OF THE RUSSIAN FEDERATION

FEDERAL STATE BUDGET EDUCATIONAL INSTITUTION OF HIGHER PROFESSIONAL EDUCATION

"RUSSIAN STATE UNIVERSITY OF PHYSICAL CULTURE, SPORTS, YOUTH AND TOURISM (GTSOLIFK)"

INSTITUTE OF TOURISM, RECREATION, REHABILITATION AND FITNESS

DEPARTMENT OF TOURISM AND SERVICE

COURSE WORK

COLD DISHES AND SNACKS

Completed by a student:

4 courses of the RD group

Garkavenko Anna

Checked:

Maksakovskaya N.S.

Introduction

1. Cold dishes and snacks

Conclusion

Introduction

Snack is a table term meaning:

1) time and type of serving to the table;

2) the nature and form of dishes served for meals either on their own or at a certain time as part of a meal.

As a concept, the term "snack" became widespread only in the 18th century. and especially in the nineteenth century. In the 17th century the Russian language knew the word "snack", but in a different meaning, and it was then used with the preposition "for" (for example, bread for a meat snack, sugar for a bitter medicine snack).

Since the 18th century the word "snack" is used with the prepositions "to" and "on" ("snack for vodka, beer", "give fish, cucumber for a snack").

In the first third of the XVIII century. "appetizer" was often replaced by the word "frischtich" and was used in the first sense as a synonym for "breakfast". And since breakfast was served with cold dishes or unheated roast left over from dinner, snacks began to mean from the middle of the 18th century. all cold dishes of the Russian table: sauerkrauts (cucumbers, cabbage, mushrooms), fish pickles (stringed, salted, dried sturgeon and salmon fish and caviar), smoked meats (ham, boiled pork, goose curtains).

In the 19th century German, Swedish and French dishes were included in the appetizers - hard-boiled eggs, goose and liver pates, sausages, butter, white bread, and pies were added from the Russian table, previously served exclusively for lunch, to cabbage soup or separate dishes. This snack table also included such dishes of Russian cuisine that had to be prepared in advance, but which could remain and be eaten cold. They were jelly, aspic. From the French table, this included mainly pâtés and cold sauces, canned fruits and pickled vegetables, and pickles. From German - sandwiches and salted herring with onions.

As for the time of serving snacks, it has also undergone a significant evolution. At first, appetizers (one-two-three courses and vodka) were served outside of dinner, two or three hours before dinner in the hallway. Then the appetizer began to move closer to dinner, until at the end of the 19th - beginning of the 20th century. it did not fully combine with the lunch serving, turning into the first, or rather, into a series of first courses. Starters were served 2-3 dishes (fish, meat, vegetables).

Relevance. Cold dishes and snacks are increasingly used in the nutrition of the population. They occupy an important place in the menu of catering establishments and in the assortment of culinary shops. Cold dishes and snacks increase appetite, complement the diet, and also decorate dishes. In order for cold dishes and snacks to fulfill all of the above purposes, it is very important to fulfill the necessary requirements when preparing them.

The aim of the work is to study the features of cold dishes and snacks.

To achieve the goal of the course work, the following tasks were set:

consider the importance of cold dishes and snacks in human nutrition;

explore the range of cold dishes and snacks;

to study the technology of preparing cold dishes and snacks;

to analyze the technological features of the cold shop;

to give commodity characteristics of raw materials for the preparation of salads;

Learn how to prepare salads.

The subject of the study is cold dishes and snacks.

1. Cold dishes and snacks

1.1 The importance of cold dishes and snacks in human nutrition

It is customary to classify cold appetizers as cold dishes, which include the main product and no side dish, or it is given in limited quantity and assortment. For example, chum and granular caviar with green onions, pressed caviar with lemon, sprats with eggs, sprats and sardines with lemon, salted and pickled mushrooms, dried fish, etc.

There is no clear distinction between a cold dish and a cold appetizer. The same culinary product can be a cold dish or a cold appetizer. As a rule, cold appetizers have a smaller yield and are served without garnish (caviar, salmon, sprats, sausage) or with a small amount of garnish (sprat with egg, herring with onion).

Cold dishes are usually served at the beginning of a meal. In this case, they are called snacks, they complement the composition of the main dishes, decorate the table, satisfy hunger, stimulate appetite and supplement the nutritional value of diets.

The rich assortment and nutritional value of cold dishes make it possible to use them as main dishes for breakfast, dinner, or to complement the banquet menu with them. For example, pate, jellied meat or fish can be included in the dinner or breakfast menu, and cold snacks: caviar, salads, herring with a side dish, etc., in the lunch, breakfast or dinner menu to stimulate appetite. The juice effect of cold dishes and snacks is due to their spicy taste, intricate design, and pleasant coloring of the products that make up these products.

A special role is played by cold dishes in the banquet menu, where their number reaches 5-10 types.

The assortment of banquet dishes is dominated by products of complex preparation, such as jellied fish, game cheese, stuffed fish and poultry, etc., the design of which is given considerable attention. In the manufacture of these dishes, special design techniques are used and special tools are used.

In human nutrition, cold dishes and snacks are not only of auxiliary importance.

Many of them are high in calories, such as meat or fish salads with mayonnaise, game cheese, galantine, etc.

Cold snacks from fresh vegetables are low-calorie and rich in vitamins, mineral salts, valuable organic acids.

The calorie content of cold dishes varies widely and depends on their composition and the investment rates of individual products. Green salad dishes have the lowest calorie content (50-100 calories), meat and fish salads seasoned with sour cream and mayonnaise are more caloric: the calorie content of one serving reaches 250-350 calories, depending on the raw material input rates.

Vegetables and fruits, which are part of cold dishes in large quantities, are an important source of such valuable nutrients as vitamins, mineral salts.

Potatoes are characterized by a high content of carbohydrates and significantly increase the calorie content of cold dishes. The content of vitamin C in it is low, but a large consumption of this product makes it an important source of vitamin C. Indeed, 200 g of potato salad provides a person with 20-25% of the daily requirement of vitamin C.

Cold dishes, including meat, poultry, fish, eggs, legumes, nuts, are rich in protein and contain some fat, as well as a number of important vitamins and minerals. Legumes enrich dishes with vitamin B1, calcium and iron salts. Dishes from the liver, fish roe, herring are rich in vitamin A. Sauces, dressings used for cold dishes not only improve and diversify the taste, but also significantly affect their nutritional value Sour cream and mayonnaise sauce contain a significant amount of fat and therefore increase the calorie content of cold dishes and snacks. The recipe for many cold dishes includes vegetable oil or sauces and dressings. Such dishes are a source of unsaturated fatty acids. In this case, the fact that vegetable oil in this case is not subjected to heat treatment and does not lose its biological activity is of particular importance.

Some cold dishes are prepared from raw vegetables and fruits, so that vitamins and other valuable substances are well preserved in them.

To maximize the preservation of vitamin C in vegetables, fruits and other products, special processing conditions have been developed, which must be strictly adhered to. In particular, vegetables should be washed not in sliced, but in whole form; vegetables for cooking should be placed in boiling, salted water and boiled in a cauldron, closed with a lid, with a slight boil, strictly observing the deadlines. To preserve vitamin C in greens, it is important to prevent long periods of storage and especially wilting.

Much attention must be paid to strict observance of sanitary rules in the preparation and storage of cold dishes and snacks, since they do not undergo heat treatment before being released to the consumer. dish appetizer workshop salad

1.2 Assortment of cold dishes and snacks

A variety of cold dishes and snacks are classified according to the types of raw materials and methods of preparation into the following groups:

sandwiches;

salads and vinaigrettes;

dishes and snacks from vegetables and mushrooms;

fish and seafood dishes, meat, poultry and meat products dishes;

egg dishes;

jellied dishes - snacks that are prepared from meat and fish, poultry and game, eggs and even vegetables. It is customary to serve horseradish with vinegar or horseradish with sour cream and other spices, sauces (for example, mayonnaise), various seasonings, herbs, as well as salads and vegetables - salted and pickled;

pates - a cold appetizer, which is prepared mainly from meat products (from the liver of large and small livestock, from the liver and meat or offal of poultry, from fried game meat), less often from fish and vegetables (pate from pike perch, from eggplant, beans , olives, etc.).;

all kinds of pickles and marinades;

gastronomic snacks (cheeses, sausages, canned food, smoked meat and fish, herring, caviar).

Each of these types of dishes and snacks can be divided into other subspecies. Consider the following categories: sandwiches and salads.

A sandwich in common everyday terminology is a slice of bread with various snack foods (cheese, ham, sausage, caviar, smoked meat or fish, canned food).

By temperature, sandwiches are divided into cold and hot. According to the type of preparation, sandwiches can be divided into three large groups: open, closed (sandwiches) and puff.

For open sandwiches, bread is cut into small slices about 1 - 1.5 cm thick, spread with butter and garnished with various snacks.

Closed sandwiches are made from two slices of white bread 5-6 cm wide and 0.5 cm thick. Both slices are spread with butter, sometimes pre-mixed with various seasonings - mustard, grated cheese, horseradish. The product is placed on one slice of bread, and the other is tightly covered from above.

Layered sandwiches. Spread a large slice of black bread with butter, put a product of the same size on top, again bread, butter, product, and so on. Layers can be from 7 to 9, the last layer is from bread.

Figure 1.1 Classification of sandwiches

Figure 1.1 shows a more detailed classification of sandwiches.

Salad - a cold dish prepared from a mixture of various vegetables and / or fruits seasoned with vinegar, vegetable oil, mayonnaise, sour cream, lemon juice, salt, pepper or special salad dressings. Often the composition of salads includes greens: dill, parsley, celery, green onions, garlic.

Salad classification by ingredients:

fish salad - the composition of the salad includes fish, it can be either boiled or fried or canned;

meat salad - the composition of the salad includes meat (beef, poultry, pork, boiled tongue) of various culinary processing;

seafood salad is a very diverse classification of salad. The composition may include squid, scallop, octopus, mussels, shrimp, both individually and together;

vegetable salad - a very affordable classification of salads. The composition of the salad includes all kinds of vegetables;

fruit salad - consists of chopped fruits and is usually seasoned with juice, yogurt or kefir.

combined salad (combined) - may include several classifications at the same time. For example, salad with chicken and pineapple or fish with herbs.

1.3 Technology for preparing cold dishes and snacks

Cold and heat processing of products included in the recipe of cold dishes and snacks is basically the same as for hot dishes, however, in relation to cold dishes, even more careful compliance with sanitary requirements is necessary during their preparation, storage and sale, especially products introduced into dishes. without heat treatment:

the number of manual operations should be reduced (use mechanized devices for cutting, dosing, layout);

mechanical processing, if possible, should precede thermal processing (for example, vegetables should be cleaned and cut before cooking);

you can not combine warm and cold foods, which leads to a deterioration in taste and rapid spoilage;

seasoning dishes (sour cream, mayonnaise, vegetable oil) is necessary immediately before the holiday;

it is necessary to strictly observe the shelf life of semi-finished products and the established modes of heat treatment.

In order for the products during the cooking process not to lose certain useful substances, it is necessary to follow the established rules.

To maximize the preservation of vitamin C in vegetables, fruits and other products, special processing conditions have been developed, which must be strictly adhered to. In particular, vegetables should not be washed in sliced, but in general, vegetables for cooking should be placed in boiling, salted water and boiled in a pot with a lid, with a slight boil, strictly observing the deadlines. To preserve vitamin C in greens, it is important to prevent long periods of storage and especially wilting.

The possibility of food poisoning when eating cold dishes is aggravated by the fact that even when they are very contaminated with microorganisms, they do not arouse any suspicion in consumers, since their organoleptic characteristics - appearance, smell, taste - do not always change. This imposes on cooks a great responsibility for strict compliance with sanitary rules in the manufacture of various cold dishes.

Particular care must be taken to ensure that fresh and boiled vegetables are processed on separate boards when harvesting them in the form of semi-finished products, which are supposed to be stored for some time.

To comply with sanitary requirements, each employee, before starting the culinary processing of the product, must check the cleanliness of his workplace, the condition of the equipment and inventory that he will use.

The cleanliness of the workplace must be maintained constantly during the processing of the product. It is necessary to monitor the equipment and inventory that are used in cooking; food waste must be disposed of in a timely manner.

When cooking, the duration of the primary processing of the product should be reduced.

If possible, cut products by hand, which tends to increase their contamination, should be avoided. There are special machines for cutting raw vegetables, meat products. In their absence, in some cases it is advisable to use various devices for cutting boiled vegetables.

The stewing temperature of the products used in the manufacture of cold dishes is very important. All products must be pre-cooled to a temperature of 8-10°C. Do not mix chilled food with warm food. At a temperature of 8--10°C, the development of microorganisms is much slower (sometimes several tens of times) than at a temperature of 15--20°C.

Compliance with the established temperature regime and the shelf life of ready meals and semi-finished products is also an important measure to improve their sanitary condition.

For cold dishes, the following terms of implementation are established at a temperature not higher than 6--8 ° C, see table 1.1.

Table 1.1 Storage of cold meals and snacks

Salads and vinaigrettes have a short shelf life. In the absence of cold, the period for the implementation of these dishes should not exceed 30 minutes from the date of manufacture. The short shelf life of salads and vinaigrettes makes them difficult to manufacture, but it is easy to withstand if you practice cooking these dishes from semi-finished products. Chopped boiled vegetables can be stored for up to 12 hours. Vegetables, greens, consumed fresh, should be sorted and washed. Salted, pickled cucumbers, tomatoes can be chopped. Meat, fish can be pre-cooked or fried.

At a temperature of 8 °, products can be stored in whole pieces and in cut form for up to 24-36 hours.

All prepared products are best stored separately by type. If necessary (due to the lack of dishes, storage space), it is permissible to mix boiled carrots with potatoes and meat. Pickled, pickled vegetables should be stored separately under all circumstances. Mixing them with other products is permissible only 30 minutes before sale. Dressing salads with sauce should be done immediately before they are released.

Do not mix new lettuce portions with leftovers from a previous batch, as this causes them to spoil faster.

Food processing

Vegetables, herbs and mushrooms. The potatoes are thoroughly washed and boiled, and then cooled and peeled; red beets are also processed. These vegetables are recommended to be sorted by tuber size before cooking.

Carrots, turnips, turnips are first peeled and boiled uncut; these root crops can also be cooked cut into circles, cubes, straws, etc.

In cauliflower, the stalk is cut off below the beginning of the branching of the head, the contaminated and damaged areas are cleaned. Peeled kocheski are boiled in salted water.

When processing white and red cabbage, the upper contaminated and damaged leaves are removed. To do this, they are cut at the base. The cleaned head is cut into two to four parts and chopped.

The asparagus is peeled, starting from the head, washed, tied in bunches and boiled in salted water, cooling in the same broth.

Green bean pods and peas are processed as follows: the veins connecting the halves of the pod are removed, for which the ends of the pod are broken and the veins are torn off in the opposite direction from the break, then the bean pods are cut across into three to four parts or chopped lengthwise in the form of noodles.

Pea pods are used as a whole; they are boiled in rapidly boiling water (until cooked), after which they are quickly cooled with cold water so that the greens do not turn brown.

Frozen green peas or green beans are boiled in the same way as pea pods.

Corn is cooked without removing the leaves from the cob. Pumpkin, zucchini and eggplant are washed, the skin is cut off, only the stems are removed from young eggplants. For stuffing, zucchini is used whole or cut in half. For frying, zucchini is cut into pieces.

Sweet peppers are washed, the stem and seeds with pulp are removed, then washed again and put in cold water for 30 minutes to remove excess bitterness.

Tomatoes are washed, the place of attachment of the stem is cut out. For salads, tomatoes are cut into even slices, and for stuffing, tomatoes are cut off the top and the seeds are removed along with the juice.

Greenhouse, greenhouse and young ground cucumbers are only washed, and overgrown cucumbers are peeled and seeds are removed.

Carrots, zucchini, celery, used fresh in various salads, are peeled, washed and finely chopped into strips, cubes or slices.

In lettuce, green onions, spoiled and withered leaves are separated, then the greens are washed in cold running water and stored in baskets or sieves in a cold room until use. Dust and sand are shaken off the sorted dill, then the dill is washed and dried.

Mushrooms are sorted by type, removing poisonous and spoiled ones. When cleaning mushrooms, cut off the lower contaminated part of the leg. Peeled mushrooms are washed well, after which they are boiled, salted or pickled.

Gastronomic goods. Salmon, salmon, chum salmon are laid along the spine, the flesh is cut from the bone, the costal bones are removed, and then cut into portions, starting from the tail.

The part of the salmon (white fish and sturgeon) intended for cutting is preliminarily cleaned from the skin; the cleaned part is wrapped in parchment paper, thereby protecting it from weathering.

Herring is cleaned from the skin, the insides are removed and cut into fillets, removing the spinal and costal bones or left on the bones. If the herring is very salty, then it is soaked cleaned for several hours in cold water or in milk.

The ham (ham) is divided into parts, the skin is cut off and cleaned. Ham (roll) is processed in the same way as ham; casings are removed from sausages.

If the ham enters the production of raw, it should be cooked. For this, the ham is placed in the boiler with the leg up, poured with cold water, leaving the leg of the ham not immersed in water, brought to a boil and put on board the stove, maintaining the water temperature at 80--85 °. The cooking time depends on the size of the ham and averages for a ham weighing 8-10 kg -- 7-8 hours. Readiness is determined by piercing the soft part of the ham with a needle. If the needle (chef's) enters the pulp freely, without encountering resistance, then the ham is ready. The ham taken out of the water is cooled, putting it with the skin up.

Meat products and poultry. To prepare cold roast beef, a thin edge (back of the head) is cleaned from films and tendons and rummaged over high heat until a toasted crust forms on the surface of the roast beef. Roast beef should be juicy inside and have a reddish color.

For the preparation of dishes such as cold veal, cold pork, cold lamb, use the hind legs and shoulder blades. The legs are fried whole or in pieces, convenient for slicing. At the shoulder, the meat is removed from the bones, rolled up and tied with twine and fried.

The poultry for cold dishes is processed in the same way as for hot ones: the frozen bird is thawed, dried and singeed with a gas burner, after which the neck with the head and legs (above the ankle joint) are cut off. The goiter and entrails are removed from the singed bird, washed, and, giving the carcass a look convenient for further processing, with the help of a chef's needle and thread or tucking the legs and wings into a pocket, they are fried with fat.

Small poultry is pre-fried until a fried crust is formed and brought to readiness in an oven. A large bird (turkey, goose) is salted, sprinkled with fat and fried in an oven, periodically watering it with the juice released during frying. The readiness of poultry meat is determined using a chef's needle or fork: if the needle enters easily into the soft part of the leg and clear juice is released, then the poultry meat is ready; if the juice is reddish, the poultry meat is not yet ready.

An old bird with tough meat is placed in a deep bowl, poured with fat in which it was fried, a little water is added, covered with a lid and stewed until the poultry meat becomes soft.

Processing and cutting of piglets is carried out as follows: scalded and de-haired piglets are wiped with a clean cloth, rubbed with flour so that the skin becomes dry and the hairs more easily lag behind the surface of the skin, then they are singeed on a non-smoking flame of an alcohol lamp or gas burner. After singeing, the piglets are gutted and washed. The newly killed piglets are placed for 2-3 hours in cold water to remove the blood.

Pigs intended for serving in portions and for preparing aspic, after processing, are wrapped in a clean linen or parchment, tied with twine, put in a fish boiler, poured with cold water, a few finely chopped roots, salt, bay leaf, pepper are added and boiled at a low boil in within 50-60 minutes. With piglets intended for stuffing, after the primary treatment, the skin is removed with part of the pulp (the skin is not removed from the head), the head is left intact and is not separated from the carcass.
Then the skin is sewn along the incision line, leaving a small hole near the neck, through which stuffing is performed. The pulp remaining on the bones is cut off and used for minced meat.

To prepare meat jelly, beef legs and lips, pig heads and legs are carefully singeed; at the same time make sure that the skin and bone are not burned. The scorched parts are cleaned with a knife, and the burnt parts are washed with a brush in warm water.

Fish. For cold dishes, sturgeon, stellate sturgeon and beluga are cut as follows: if the fish is frozen, then it is first thawed, and then the head is cut off; for this, on both sides, under the pectoral fins, an oblique incision is made towards the head and the cartilage is cut. After removing the head, the fish is placed with its back up, the upper fin, dorsal bugs are cut off and they are laid.

When plating, the fish is cut in the longitudinal direction into halves or links. The incision line during stratification should pass through the middle of the fatty layer of the spinal cartilage and vyazigi. Fish plating is best done not completely thawed. The vyaziga is taken out of the links, after which it is washed and then scalded with hot water to facilitate the removal of small scales and lateral bugs.

Each beluga link, depending on the size of the fish, is cut lengthwise into two or three parts, and then cut across into pieces 30-40 cm long.

After scalding and cleaning, the fish is washed again, put on the grate of the fish boiler skin down, poured with cold water, finely chopped roots, onion, bay leaf, pepper, a little salt are added and brought to a boil. Then the heating is reduced and cooking is carried out without boiling for 40-50 minutes (from the moment the water boils). If the chef's needle enters the flesh freely, the fish is ready. The finished fish is taken out of the broth, the cartilage is removed, the fish is washed with hot water and left for 3-4 hours to cool.

In the absence of fish boilers with grates, the fish is tied with twine and boiled in a shallow dish; in some cases, it is poached in baking sheets in an oven, covered with oiled paper.

For fish jelly, food fish waste is used - skin, fins, bones and heads, from which the gills are previously removed. Fish waste is thoroughly washed and boiled in boilers or pots.

To decorate a dish, the products that make up it are usually selected, cut into various figures, which are placed on top of the dish, giving it a beautiful look. When decorating salads and vinaigrettes, green salad, parsley, celery, etc. are often used. The products that make up the dish and are intended for its decoration are not recommended to be filled with sauce.

Salads are served in salad bowls or deep vases (if several servings are served in one dish).

Marinated and stuffed vegetables should also be served in salad bowls or deep dishes.

Vegetables are decorated with greens, lettuce or green onions, sprinkled with finely chopped dill or parsley on top.

For gastronomic fish dishes, salmon, salmon, balyk are cut into thin, wide pieces, placed on a dish or plate, and lettuce leaves or sprigs of greens, as well as lemon slices, are placed on the sides.

Meat gastronomic products (ham, sausage, etc.) are also cut into thin pieces, placed on one side of the dish, and on the other, a side dish of vegetables and herbs is placed. Vegetables are cut into cubes, even slices, straws or in the form of various figures.

Cold sturgeon, stellate sturgeon and beluga are cut one piece per serving; cutting is done obliquely so that the piece is wide; a piece of fish is placed on a dish or plate and garnished in the same way as meat gastronomy. In addition, finely chopped jelly is served with fish as a side dish; this jelly can be used to decorate a dish by cutting figures out of jelly and placing them around the fish. Horseradish sauce for cold dishes should be served separately in a gravy boat or in a socket.

Roast beef, pork, veal, lamb, stuffed chickens and piglets are cut into 2-3 pieces per serving, put on one side of the dish, and a side dish of fresh, salted and pickled vegetables, jelly, lettuce and greens is placed on the other.

Poultry dishes are served in two pieces per serving: a fillet piece and a leg piece. As a side dish for poultry, you can give, in addition to fresh vegetables, salted and pickled vegetables, as well as berry and fruit marinades. The garnish is placed on one side of the dish, without covering the main product with it; the sauce is served separately in a gravy boat.

Each portion of the jellied dish and jelly, if they are not filled in molds, but on baking sheets, is cut out with an oscillating movement of the knife so that the edge is corrugated. Jellied fish and jellies are decorated with salad and herbs, the sauce is served separately. Pates, game cheese are served without a side dish and decorated with salad and herbs. Garnish for dishes should be placed on the right side of the garnished product.

1.4 Technological features of the cold shop

At all stages of the production of cold dishes, there should be no deviations from the observance of personal hygiene rules by employees.

A wide range of cold dishes, a variety of products used for their preparation, as well as ways of culinary processing, high requirements for sanitary conditions require deep and versatile knowledge and practical skills from the chef. Therefore, their production should be entrusted to highly qualified chefs.

To ensure the necessary sanitary quality of cold dishes and high labor productivity, it is necessary to equip the chef's workplace with a sufficient amount of equipment, inventory and tools.

As noted above, the cold shop must be equipped with a refrigerator or other types of refrigeration devices, the capacity of which is calculated by the number of raw materials, semi-finished products and ready meals stored in them. For ready-made meals in refrigeration units, it is necessary to have shelves.

For cutting meat, fish, gastronomic products, machines such as sausage cutters are needed. For vegetables - vegetable cutters or the simplest devices. You can quickly and beautifully cut eggs on an egg cutter.

To cut bread into sandwiches, you need to use bread slicers.

In the manufacture of many cold dishes (pates, chopped herring, etc.), a meat grinder is used to grind the products, and in some cases a mashing machine, if such complex dishes as game cheese, galantine, etc. are made.

In addition to the usual stove-top boilers that are used for cooking products, special boilers are needed in the cold shop for cooking fish. The workshop should be equipped with utensils for giving dishes a certain shape - baking sheets, molds for jellied dishes, pate bowls and other molds and recesses of various styles and sizes.

To store pickled, pickled vegetables and vegetable marinades, cold sauces, dishes made of non-oxidizing material (stainless steel, ceramic or enameled) are required.

In the manufacture of salads, vinaigrettes in large quantities, the use of conventional boilers is inconvenient: it is difficult to distribute vegetables evenly, as they crumple when mixed.

A baking sheet with high sides that go slightly on a cone is convenient for this purpose. The components of salads, vinaigrettes are laid in it in uniform layers, and two or three times mixing in its transverse direction ensures a uniform composition of the dish.

Along with the usual chef's burdens of large, medium and small sizes, gastronomic burdens, a metal whisk, a mortar and pestle, sieves, sieves and a number of other items that cannot be dispensed with are necessary in the cold shop.

Most of the cold dishes are portioned and processed directly in the workshop, so it is highly desirable to have a closed rack for their storage (preferably a mobile one).

For spices, seasonings, cold sauces, a slide should be equipped in the workshop.

The range of equipment, its performance, as well as the range, capacity and quantity of inventory and tools that a cold shop needs depend on the amount of work and the range of products it produces.

Equipment, inventory and tools should be distributed among the workplaces of the workshop and conveniently located. Everything you need should be at hand so that the cook does not spend too much time on transitions and looking for the right utensils or tools.

The correct equipment of workplaces ensures an increase in labor productivity and allows you to produce high quality products.

2. Cooking vegetable salads

2.1 Commodity characteristics of raw materials for the preparation of vegetable salads

Salads and vinaigrettes are sources of vitamins necessary for humans, and mainly the most deficient vitamin C.

Most salads contain at least 10 mg of vitamin C (per 100 g of lettuce), in a salad with green onions and fresh tomatoes - up to 18 mg%, with fresh cabbage - 26 mg%, and with sweet peppers - up to 40 mg%. It all depends on the choice of products. When used in salads and vinaigrettes, vegetables and greens rich in carotene (carrots, tomatoes, sweet peppers, onions, celery and parsley), the content of this vitamin instead of the usual 0.3-0.7 mg% can reach 1 mg% or more (in carrot salad - up to 9 mg%). There are few proteins in salads and vinaigrettes (about 1%), with the exception of those salads in which eggs, boiled meat or fish are added (2-5%). There is very little own fat in vegetables and greens, but since we often fill them with vegetable or animal fat, in general, dishes from them contain up to 4-5% fat, and sometimes up to 20%, if the hostess has not stinted on sour cream, mayonnaise or vegetable oil. The content of I carbohydrates usually ranges from 2-7%.

The energy value depends on the amount of fat, meat or fish additives and for vegetable dishes, respectively, ranges from 50-100 kcal, and for meat and fish 200-270 kcal per 100 g.

Vegetables have a pleasant taste and aroma, have a beautiful variety of colors, so they are widely used to decorate culinary dishes and products, which gives them an appetizing look.

Vegetables are classified into two main groups: vegetative and fruit.

Vegetative vegetables:

tubers: potatoes, Jerusalem artichoke (ground pear), sweet potato (sweet potato);

root vegetables: carrots, beets, radishes, radishes, turnips, rutabaga, white roots (parsley, parsnip, celery), horseradish;

cabbage: white cabbage, red cabbage, Savoy, cauliflower, Brussels sprouts, kohlrabi;

onion: onion, leek (green), garlic;

lettuce-spinach: lettuce, spinach, sorrel;

dessert: rhubarb, asparagus, artichokes;

spicy: dill, tarragon, basil, marjoram, etc.

Fruit vegetables:

pumpkin: cucumbers, pumpkin, zucchini, squash, melons, watermelons;

tomato: tomatoes, eggplant, pepper;

legumes: peas, beans, beans;

cereals: sweet corn.

The nutritional value of vegetables is determined by their content of carbohydrates, vitamins, minerals and other substances.

Vegetables are rich in carbohydrates (starch, sugars, pectins, fiber, etc.). They contain almost all currently known vitamins, except for vitamins B12 and D.

Foods containing a very high percentage of vitamin C include: parsley, dill, green onions, cauliflower, tomatoes, sorrel, etc.

Vegetables colored green or orange-red are rich in carotene (provitamin A): green onions, parsley and dill, carrots, tomatoes, red peppers.

Carrots are rich in vitamin P (flavones and kahetins).

Many vegetables contain organic acids (malic, citric, oxalic, tartaric, etc.), various flavoring, aromatic and tannins, as well as enzymes.

The mineral composition of vegetables containing potassium, sodium, phosphorus, iron and other elements necessary for the normal functioning of the body is very valuable.

It is especially important that vegetables contain a lot of alkaline elements (potassium, sodium, calcium), thanks to which the ratio of acidic and alkaline elements necessary for the body is maintained.

Vegetables are rich in microelements (cobalt, manganese, nickel, copper, etc.), which are also necessary for the normal functioning of the body.

Garlic, onion, parsley, celery and others contain flavoring and aromatic substances that stimulate appetite and release digestive enzymes.
Vegetables such as onions, garlic, horseradish and others contain phytoncides that kill microorganisms or delay their development.

The importance of vegetables in nutrition is very great, and their main advantage lies in the fact that they can be used to prepare a variety of healthy and tasty dishes, side dishes, snacks that are easily digestible by the human body and, in addition, contribute to the better absorption of any other food consumed along with vegetables.

Individual types of vegetables vary greatly in their merits, so it is necessary to use not a monotonous, but a diverse assortment of vegetables for the preparation of vegetable dishes and side dishes.

Vitamins are best preserved in fresh, raw vegetables immediately after they are harvested. Therefore, all kinds of salads from raw vegetables are very useful: cabbage, carrots, radishes, tomatoes, green onions.

Vegetables occupy one of the leading places in the human diet, so public catering enterprises are obliged to offer consumers the largest possible selection of excellent, deliciously prepared vegetable dishes.

2.2 Salad preparation technology

The technological scheme for processing vegetables consists of the following processes: acceptance, sorting, washing, cleaning, washing and cutting.

When accepting, pay attention to the quality and weight of the batch of vegetables. The amount of waste during their processing and the quality of the finished dishes depend on the quality of the raw materials.

Vegetables are sorted according to size, degree of maturity, shape and other characteristics that determine culinary use. When sorting, spoiled vegetables and mechanical impurities are removed. Most vegetables are sorted by hand. In large enterprises, potatoes are sorted in machines.

During washing, impurities are removed. Vegetables are washed in tubs. At large enterprises, tubers are washed in vegetable washing machines. This operation is necessary not only from a sanitary point of view, but also allows you to extend the life of potato peelers, since the sand that gets into them causes premature wear of the moving parts of the machine.

Vegetables are cleaned in special machines or by hand. When peeling, inedible, damaged or rotten parts of vegetables are removed: peel, stalks, coarse seeds, etc. Manual cleaning is carried out with special rooted or grooved knives. A large number of potatoes and tubers are cleaned in vegetable peelers - potato peelers. After mechanical cleaning, the vegetables are manually cleaned and washed.

Consider two ways to prepare salads.

First way. The products are cut into thin slices, mixed, seasoned with sauce or dressing, stacked in a salad bowl, vase or on a plate and decorated with products that make up the salad.

The second way. Part of the products (1/3) is mixed, seasoned with mayonnaise sauce and put in a salad bowl or a vase. Thin slices of meat, poultry, fish, crabs, egg slices or slices are placed on a lettuce hill, depending on the components of the salad; the rest of the products are placed around the slide in small piles. Eggs are cut into slices with a special device. A sprig of greens, parsley or lettuce leaves is placed in the middle of a lettuce slide. Before serving, the vegetables laid around the slide are poured over with dressing or sauce. Salad dressing can be served separately in a gravy boat.

The composition of salads necessarily includes greens - dill, parsley, celery, green onions.

So that the taste and appearance of salads do not deteriorate, it is better to cut and mix products, as well as season salads, just before serving. You can dress the salad with sour cream, mayonnaise or a mixture of them, as well as vegetable oil. If desired, grated and lightly salted horseradish can be added to sour cream, and salad dressing can be prepared with vegetable oil. To do this, the oil must be mixed with vinegar, salt, sugar, mustard, ground pepper (optional), shake the mixture well and pour it over salads.

To give salads a spicier taste and smell, crushed garlic can be added.

There are certain rules for preparing salads and organizing a workplace:

Almost all vegetables for salads need to be chopped - the smaller, the denser their tissues (this primarily applies to beets, turnips, celery, carrots). It is enough to cut radishes, cucumbers, tomatoes, onions into slices, and serve tender lettuce leaves whole.

Chopped vegetables should not be kept in water because it extracts valuable mineral salts and nutrients from them. If necessary, longer storage of prepared vegetables is covered with a damp cloth and put in the cold. Cheese must be cut with a knife heated in hot water.

Products intended for the preparation of raw salads should be at room temperature, but it is better if they are cooled to 10 ° C. The combination of hot and cold foods causes their rapid withering, and often spoilage of vegetables and herbs.

To prepare salads, be sure to use enameled, ceramic, glass or plastic dishes. For stirring salads, it is recommended to use wooden, horn or plastic forks and spoons. These devices are also used when serving salads on the table.

The contact of vegetable and fruit juices with pure metal (iron, copper, aluminum, etc.), when interacting with salt and acetic or other acid, gives an unpleasant metallic taste to salads and often causes the formation of toxic compounds.

Salads made from cooked meat and vegetables are seasoned and garnished no earlier than 45 minutes before serving. An exception is salads made from root vegetables (potatoes, sugar or red beets, celery). Overripe salads lose their good looks and taste and can be hazardous to health.

Salad ingredients should be stored in a separate container in the refrigerator until they are mixed.

Ready salads should not be exposed to direct sunlight and temperature changes. The most suitable temperature for salads and mayonnaise is between 4°C and 8°C.

Salads should not be stirred frequently as this increases their exposure to air, resulting in deterioration of their appearance and taste. Vegetables should be put when cooking not in cold, but in boiled water - this way more vitamins are preserved. A lot of vitamins go into a decoction, so you should not pour it out, try to use it for soups, sauces.

Conclusion

Cold dishes and snacks are increasingly used in the nutrition of the population. They occupy an important place in the menu of catering establishments and in the assortment of culinary shops.

Cold meals and snacks are usually served at the beginning of the meal. They complement the composition of the main dishes, decorate the table, satisfy hunger, stimulate the appetite and supplement the nutritional value of diets.

A variety of cold dishes and snacks are classified according to the types of raw materials and methods of preparation.

At all stages of the production of cold dishes, there should be no deviations from the observance of personal hygiene rules by employees, and proper organization of the workplace is also necessary.

List of used literature and sources

1. GOST R 50763-2007 Catering services. Public catering products sold to the population. General specifications.

2. SanPiN 2.3.6.1079-01 "Sanitary and epidemiological requirements for public catering organizations, the production and handling of food products and food raw materials in them."

3. SanPiN 2.3.2.1324-03 "Hygienic requirements for the shelf life and storage conditions of food products."

4. Baranov B., Eliarova, T., Lipatova L. et al. Technology of public catering products. Textbook. Dashkov & Co, 2016 - 336s.

5. Bogusheva V. Cooking technology. Phoenix, 2016 - 384s.

6. Vasilyeva I., Myasnikova E., Bezryadnova A. Technology of public catering products. Textbook and practice. Yurayt, 2016 - 414s.

7. Vasyukova A., Lyubetskaya T. Organization of production and service at public catering enterprises. Textbook. Dashkov & Co, 2014 - 416s.

8. Domaretsky V. Technology of public catering products. Tutorial. Forum, 2008 - 400s.

9. Dotsenko V. A practical guide to sanitary supervision of enterprises of the food and processing industry, public catering and trade. GIORD, 2013 - 832s.

10. David E. From vegetables. ABC-Atticus, 2014 - 192s.

11. Potapov I.I., Korneeva N.V. Academia fish and seafood dishes, 2008 - 64s.

12. Potapov I.I., Korneeva N.V. Cold dishes and snacks, Academia, 2008 - 80s.

13. Pokhlebkin V.V. Culinary Dictionary, Tsentrpoligraf, 2002 - 503s.

14. Timofeeva V.A. Merchandising of food products. Textbook. Rostov n / a: Phoenix, 2006 - 260s.

15. Usov V. Organization of production and service at public catering enterprises. Academy, 2012 - 432s.

16. Fedotova I., Restaurant cuisine. Healthy menu. Restaurant News, 2010 - 160s.

17. Fedotova I., Vegetable menu. Restaurant News, 2012 - 160s.

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Name of the discipline	TECHNOLOGY OF COOKING COMPLEX COLD CULINARY PRODUCTS
Name of the cycle of disciplines	professional cycle of disciplines
Codes and names of specialties (professions) for which the use of APIM is possible	19.02.10 Technology of catering products
Purpose of testing	checking the quality of students' knowledge
Number of tasks in a test ticket
Number of test ticket options
Test ticket task form	open, closed, matching
The strategy of the placement of tasks in the test	By topic, by level of difficulty
Evaluation criterion	Grade "5" (excellent) is given to students for correct answers, which make up 91% or more of the total number of questions (28-30 points);
Verification algorithm	Pedagogical test scaling
Test time
Developers	Eiduk I.V.
Year of APIM development

	The name of the topic of the task	Task solution time	GEF requirements for the level of training	Relevant questions in the test
			The degree of assimilation of DE

Section name
	Section 1. Organization of work in the cold shop for the preparation, design and sale of complex cold culinary products
	Topic 1.1. Classification, assortment and principles of production of complex cold culinary products
	Topic 1.2.Organization of work in the cold shop
	Topic 1.3. Quality assessment and selection rules for the main types of raw materials and additional ingredients
	Section 2. Organization of preparation and preparation of complex cold sauces
	Topic 2.1. Assortment and technology of preparation of complex cold sauces.
	Section 3. Organization of preparation and preparation of canapes, light and complex cold appetizers
	Topic 3.1. Assortment and technology for preparing canapés, light and complex cold appetizers

№ p/n	1 option	Option 2	3 option	4 option	Points










	Filled with vegetable oil	scald	mechanical	calorie reduction
	Production	Main and auxiliary		High readiness
	white sauce	Breakdown of the emulsion	gas stations	egg yolks
		Yellow-fruited varieties of zucchini	Check out the menu and recipes	parsley
		cholesterol	Acidified water
				Bitterness removal
		Open, closed and eateries		With fatty foods
	Vegetable marinade with tomato	Marinade vegetable without tomato		mayonnaise with horseradish
	A-1, B-5, C-4, G-3	A-3, B-1, B-2,
	150 servings			200 servings
						32 points

Cold meals and snacks. According to the program section: "Cold dishes and snacks"

Description of the presentation Cold dishes and snacks Meaning, classification of cold dishes by slides

Complex cold dishes and snacks

Preparing cold meals and snacks

Preparation of cold dishes and snacks

Cold meals and snacks

Serving cold meals and snacks

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Cold meals and snacks. According to the program section: "Cold dishes and snacks"

Description of the presentation Cold dishes and snacks Meaning, classification of cold dishes by slides

Complex cold dishes and snacks

Preparing cold meals and snacks

Preparation of cold dishes and snacks

Cold meals and snacks

Serving cold meals and snacks

Send your good work in the knowledge base is simple. Use the form below

Similar Documents

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