KIM on “Technology of preparation of complex cold culinary products. Ingredients for making salmon mousse
Complex cold desserts. What is this concept? It is easy to decipher from the name. Dessert is understandable. A sweet dish for tea, for a drink. Cold means chilled. Complex, probably because they are difficult to prepare, they consist of several layers - whether it is jelly or cake, from the complex preparation of the cream, the decoration of the dessert, the complex composition of the ingredients. Complex cold desserts of industrial production are prepared in accordance with GOST (in any case, they should be prepared this way))). Take, for example, the classic complex dessert "Bird's Milk"."Bird's milk" according to GOST
The most popular complex dessert in Soviet times among our compatriots. For many years, it was number one among the favorite sweet delicacies of the inhabitants of the country of the Soviets. This is the only cake in the world (patented, by the way, by our pastry chef), with dozens of recipes with various options. Confectioners around the world bake it with lemon, berries, food coloring and other ingredients. There are certain GOST standards for all these recipes.
But the complexity of Gost's recipes is that in them "", more precisely, his cream is made exclusively with the addition of agar-agar. It is a gelling product made from seaweed. Agar-agar is similar in taste to gelatin (in the final taste of the cooked dish), but with it the products are more tender and loose. That is, if you decide to cook a complex cold dessert "Bird's Milk", we recommend that you cook it with agar-agar. But at home, it is much easier to prepare such a cake using gelatin.
"Bird's milk" at home
On our website you can find a lot of recipes for homemade dessert "Bird's Milk", cooked much easier than we are offered by GOST requirements. Here is a cake using gelatin, and without baking with ready-made biscuit cakes, and even with cream of semolina. By the way, be sure to try the last option. The cake turns out to be the most delicate, with a sparkling semolina soufflé that melts in your mouth. And let the GOSTs remain within the walls of culinary schools and pastry shops)). They are safer there.
Cold snacks on the festive table play a key role. After all, they not only give guests the opportunity to have a light meal, but also beautifully decorate the table. Table setting with cold appetizers always makes it clear how much effort the hostess put into it.
Cold snacks can be sandwiches and burgers, canapes, mousses, rolls and more. Unlike the main dishes of the festive table, they do not take much time to prepare. Therefore, they can perfectly satiate guests while the main dish lingers in the oven.
Recipes for cold appetizers for the festive table
"Amanita"
Children will especially like this type of cold snack. Adults will also appreciate the positive approach when decorating this dish.
For one saucer of such mushrooms you will need:
- Chicken eggs - 5 pieces;
- Tomatoes - 3 pieces;
- Mayonnaise;
- Any greens (parsley, dill, lettuce).
The preparation is quite simple. First you need to boil the eggs. While they are cooking, you can make hats for future mushrooms. To do this, wash the tomatoes and remove the greens from them. Then cut each fruit in half.
You can extract the pulp from the halves with a tablespoon. This must be done carefully so as not to damage the surface of the tomatoes. You should also wash the greens and cut it.
Once the eggs are cooked, carefully peel them from the shell so as not to accidentally damage them.
Each egg should be cut off about a centimeter of the top so that they can be put on a plate. They will act as white legs of mushrooms.
Hats-tomatoes need to cover the legs. It remains only to decorate the hat with mayonnaise, making miniature even drops on their surface. Greens will act as a clearing for mushrooms, it only needs to be covered with a saucer.
Fruit canape "Tenderness"
Canapes are called miniature sandwiches, the design of which is held by toothpicks or special culinary skewers. They are made from sausages, toasted bread, olives, vegetables, fruits, and more.
Fruit canapes are a great way to experiment with your holiday table. After all, these peculiar quick mini-sandwiches can have various components. For example, for a gentle and soft canape you will need:
All components should be thoroughly washed and cut into small pieces. Grapes do not need to be cut.
Bananas must be cut into circles, melon, pear and cottage cheese - into cubes. It remains only to string all the ingredients on a skewer, while the cottage cheese should be in the center.
You can serve canapes "Tenderness" to the table both as a cold appetizer and for dessert.
Cold pistachio mousse
Mousse is a rather unusual cold appetizer, which is rarely seen on a typical holiday table. You can serve it in ready-made purchased tartlets, in ice cream dishes, or as a filling for a sandwich.
However, to achieve a taste similar to sorbet, it is better to let this snack cool at night. To prepare the mousse, you will need the following ingredients:
- Avocado - 3 fruits;
- Bee honey - 3-5 tbsp. spoons;
- Clean drinking water - 50 ml;
- Lemon or lime juice - ½ tbsp. spoons;
- Salt - a small amount;
- Pistachios without salt - 150 g.
Pistachios should be purchased unshelled so that they do not need to be peeled before cooking. They need to be put in water for several hours to soften them.
After that, you can add honey, but its state must be liquid enough so as not to harm the blender blade. The resulting mixture can be left to cool.
Avocados must be washed and peeled, then cut into small pieces. They also need to be ground in a blender, and then loaded into the blender bowl with a chilled mixture of honey and pistachios.
To make it easier for the blender to cope with the mass, you must also pour 50 ml of water into it. Beat the future mousse should be at high speed.
The result should be cooled in the refrigerator, it is better to leave the mousse overnight.
When serving, it can be laid out on ready-made tartlets bought at the store, or provided to guests in ice cream bowls. Pistachio nuts or fresh mint leaves can serve as a decoration for the dish.
Meat rolls with cheese and lavash ham
Rolls are also an integral part of the festive table and are prepared quite quickly. After all, sometimes you can wrap the most ordinary salad in pita bread, and as a result get a new original dish.
For the preparation of cheese and ham rolls from pita bread, you will need the following ingredients:
The amount of ingredients depends on the portions being prepared.
Using a sharp knife, you need to cut the fillet. The result should be some layers. If desired, you can season it a little with salt or spices, but this step is optional (without salt, the fillet will turn out to be especially tender).
It remains to cook it by frying, while it is important to monitor the pan. After all, the layers are thin and can quickly burn.
After cooking, you need to wait until the meat has cooled so that you can pinch it into small pieces.
Cheese must be grated on a medium grater. You can pre-buy ham in thin slices or try to cut it yourself in this way. Greens should be finely chopped and mixed with grated cheese.
Then you can lay out all the components on pita bread in the following order: slices of ham, pieces of chicken fillet, grated cheese. After that, you need to wrap the pita bread in a tight roll so that it does not fall apart, and put it on a baking sheet.
Kefir must be thoroughly beaten with a raw egg. After that, you can pour the rolls with the resulting mixture and turn on the oven. It will take 15 minutes at standard temperature until the cheese is completely melted.
Since the appetizer is classified as cold, it should be allowed to cool before serving.
This is a healthy and tasty delicacy, which is combined with almost any product.
Samsa from puff pastry with meat is an excellent dish that can perfectly replace an appetizer. And yes, the kids will love it too. and cook.
DEPARTMENT OF EDUCATION OF ALMATY REGION
SARKAN POLYTECHNICAL COLLEGE
METHODOLOGICAL DEVELOPMENT
According to the program section: "Cold dishes and snacks"
master of industrial training of the 1st category
Sarkan, 2015
Section names
Page
Introduction
Cold meals and snacks
Merchandising of spices and seasonings
Cold shop equipment
Safety in food establishments
Economic section
Bibliography
Defense Presentation
INTRODUCTION
Cold dishes and snacks are increasingly used in human nutrition. They occupy a large place in the menu of catering establishments and in the assortment of culinary shops.
The variety of products that make up cold dishes determines their great importance in nutrition. Cold dishes and snacks are prepared from vegetables, fruits, mushrooms, eggs, meat, fish, meat and fish gastronomic products. Dressings are used as seasonings: mayonnaise, sour cream and various sauces. Many cold dishes and snacks are rich in valuable nutrients and have a high calorie content (ham, boiled pork, cheeses, caviar, salad with mayonnaise, etc.).
With a successful combination of products to taste and beautiful design, cold dishes and snacks excite the appetite and contribute to better absorption of food.
All cold dishes and snacks can be divided into the following five groups: sandwiches, salads and vinaigrettes, vegetable dishes, fish dishes, meat dishes. Since cold dishes and snacks are prepared from products that are not further thermally processed, the preparation, presentation, storage and sale of these products must be carried out in strict accordance with sanitary rules. Cold dishes and snacks should be beautifully presented. For decoration, they mainly use the products that make up the dish, but choose the most convenient in shape and bright colors: fresh tomatoes, red radishes, carrots, crayfish, green peas, lettuce and other greens. The temperature of dishes during the holiday should not exceed 12 ° C.
The rich assortment and nutritional value of cold dishes make it possible to use them as main courses for breakfast, dinner, or to complement the banquet menu with them.
The subject of the study of the written qualification work is cold dishes and snacks, which describes the technology of their preparation, assortment, relevance in modern cooking.
The purpose of the work is the quality of the cold dishes and snacks produced, the requirements for their quality, the organization of work and the safety of the cook, which meet the requirements of the modern market environment.
Each section of the written qualification work contains comprehensive information, which is based on the main technological parameters in the process of processing finished gastronomic products, as well as the preparation of cold and hot snacks. The technical and organizational equipment of the cold shop describes the technological process of processing ready-made gastronomic products and vegetable semi-finished products using mechanical equipment and storing finished products in refrigerators. Working with the above parameters, the cook should strictly follow the recipe, all the rules and instructions for labor protection and safety at work, in order to avoid injuries, and also increase the efficiency, developing competitive products.
COLD DISHES AND SNACKS
The main products used for the preparation of cold dishes,
and their preparation
Vegetables and greens. Potatoes, beets and carrots for salads and vinaigrettes are most often boiled in skin, then peel and cut just before cooking. However, it is better to boil them pre-cleaned, then the quality of the finished products and their sanitary condition improve, and the shelf life is extended. The beets are peeled, cut and stewed in a small amount of water until tender. 3% vinegar (100 g per 10 kg of beets) is added to the beets brought to readiness to restore their bright color. It is not recommended to add vinegar at the beginning of the stewing, as it lengthens the cooking time. Carrots, turnips, turnips are boiled whole after cleaning. Carrots can be peeled, cut or chopped and stewed with the addition of vegetable oil (150–200 g per 10 kg of carrots), which helps to dissolve carotene (provitamin A) and improve its absorption.
Quick-frozen green peas, without defrosting, are dipped in salted boiling water and boiled until tender.
Store each type of boiled vegetables in a separate bowl at a temperature of 8–10 ° C. The shelf life of peeled vegetables from the moment of boiling to sale should not exceed 12 hours.
Of the vegetables, carrots, white and red cabbage, fresh and pickled cucumbers (gherkins), fresh and pickled tomatoes, lettuce, green onions, parsley, sliced horseradish, lemon are most often used for garnishing and decorating dishes. All raw vegetables are subjected to mechanical cooking in the usual way, but they are washed again with boiled water. Greens (lettuce, green onions, parsley, celery, dill) are carefully processed, as they have a high bacterial load, especially greenhouse green onions. Rinse should be such an amount of greens that can be used within 1 hour. Before selling, the greens are stored in a chilled place.
Fish cold dishes are prepared from chilled boiled links of fish of the sturgeon family, fried and boiled portioned pieces of various types of fish (with skin without bones, without skin and bones - pure fillet), crayfish, squid, shrimps.
In salmon, chum salmon, salmon cut off fins, heads, then plast. The resulting fillets with skin and rib bones are placed skin-side down on a cutting board or table and the rib bones are cut off. Cut the fish, starting from the tail, into portioned pieces (at first with a large inclination of the knife - obliquely, and then almost straight), the flesh is cut to the skin and the pieces are separated from the skin without cutting through it. The rest of the fish is covered with peeled skin until the next use. Balyks are cleaned from the skin; if they come with the vertebral bone, then they cut the fillet from the spine, clean the weathered and smoked parts and cut across into slices of 2-3 pieces. per serving. Tesha is cleaned from costal bones, weathered surface and cut into portioned pieces without skin. Smoked whitefish, cod, sea bass are skinned, fillets are cut off and costal bones are removed.
Smoked and dried fish of other species are skinned and cut into pieces crosswise along with the bones. Large specimens can be cut along the vertebral bone into two layers, and then cut across into portioned pieces. Herring is cut into fillets with bones or clean fillets.
Sprats, sprats, sardines, saury are taken out of the jars, the head, tail and entrails are removed from the sprats. Sprats, sardines, saury are served without additional processing. You can also serve sprats whole. After opening, canned food is carefully transferred to a clean, dry dish and portioned. Juice, sauce or oil is distributed evenly along with the main product.
From meat and meat products for the preparation of cold dishes, boiled beef, tongue, ham, boiled pork, ham, fried and boiled poultry and game, sausages are used. The ham is cleaned, the bones are removed, the skin is removed, excess fat is cut off, then it is cut into pieces that are convenient for cutting. Beef, pork, lamb, previously fried in large pieces or boiled, are freed from the dried crust immediately before use. Sausages (boiled and smoked) are wiped with a dry towel before use, the straps are removed, the skin is cut and removed in the part that is intended for cutting. You should not remove the casing long before cutting the sausage, as the loaves become contaminated and deteriorate faster. If the casing is difficult to remove from the sausage, then the sausage is dipped in hot water for 1-2 minutes, wiped dry with a clean towel, cut and peeled.
Cheese cut into large pieces (rectangular - lengthwise, round - into sectors), clean the outer crust and cut into portioned pieces no more than 2 mm thick.
Butter they are cleaned, cut into bars with a square or rectangular end, and then portioned pieces are cut from the bars in the form of a square or rectangle 0.5–1 cm thick. Butter, cut into portions, is stored in cold water. To cut the butter into portions, use a gastronomic or carving knife. Products should be peeled and cut before serving and in the amount necessary for immediate sale.
sandwiches
sandwiches- the most common type of snack. For their preparation, rye or wheat bread is used, which is cut with or without a crust into elongated slices about 1 cm thick. Meat and fish gastronomic products and culinary products, cheeses, curd mass, jam, jam, eggs, butter and butter are used for sandwiches. mixtures, various sauces, vegetables, fruits and other products so that they combine well in taste and color. Sandwich products are cut into thin slices in such an amount as to completely cover the bread. 1-3 pieces of the product are placed on a slice of bread, preferably without small appendages. Cut products no earlier than 30-40 minutes before serving and store in a cool place. Sandwiches are open, closed (sandwiches) and snack bars (canapes, tartinki).
Sandwiches open. They can be simple or complex. Plain open sandwiches prepared from one type of product, for example, a sandwich with butter, sausage, cheese, etc. A slice 10–12 cm long and 1–1.5 cm thick (30–40 g) is cut across from a loaf of white bread and placed on his prepared product. If sandwiches are prepared from low-fat foods, then the bread can be pre-greased with butter or made into a rosette of butter and placed on top of the product. Open sandwiches on rye bread are most often prepared with bacon, sprats (with or without an egg), chum caviar, and herring. Complex sandwiches cooked with several types of products.
Open sandwiches can be decorated with lettuce, spinach, sprigs of parsley, dill, slices of fresh tomato or pickled cucumber, radish, slices of fresh or pickled peppers, etc. At the same time, the yield is increased accordingly.
Sandwich with butter, chocolate, fruit butter or margarine. Butter is cut into pieces of various shapes so that they cover most of the slice of bread.
A cheese sandwich. The prepared cheese is cut into slices 2–3 mm thick at the rate of one slice per sandwich. Bread is spread with butter or creamy margarine and a slice of cheese is placed so that it completely covers the bread.
A sausage sandwich. The prepared sausage is cut: thick loaves of sausage - across one piece per sandwich, thin - obliquely in 2-3 pieces. Bread can be pre-spread with butter, butter with mustard or margarine.
Complex sandwiches (assorted or metropolitan). Prepared from several products that combine well in taste and color. Sliced meat products, smoked meats, salmon, herring fillets and other products are sometimes shaped into cone-shaped tubes, which are filled with lettuce, mayonnaise, olives, green peas, chopped eggs, etc. Fresh cucumbers, tomatoes, red sweet peppers, radishes are used to decorate sandwiches. , carrots, greens, hard-boiled eggs, etc. Complete the decoration with whipped butter or butter mixture, which is applied in the form of patterns using a pastry bag.
Closed sandwiches (sandwiches). Cut off the crusts from a loaf of white bread. The bread is cut across in half and cut into strips 0.5 cm thick in length. A strip of bread is smeared with butter and thinly sliced \u200b\u200bproducts (meat or fish, caviar, cheese, etc.) are placed on it, then covered with another strip of bread greased with butter, lightly pressed and cut into pieces 7–8 cm long.
Sandwiches can be prepared with two-, three-layer and combined. This type of sandwich includes travel sandwiches, which are usually prepared from wheat bread (city bun, school bun, etc.). Rolls are cut lengthwise so that the halves do not fall apart. Lubricate each half with butter or oil with fillers and put thin slices of the product between them (cheese, sausage, fried or boiled meat, meatballs). Together with the products, you can put pieces of fresh or canned sweet peppers, green onion feathers, etc.
Snack sandwiches (canape). For the preparation of snack sandwiches, dried (fried) wheat, rye bread or puff pastry baked goods are used.
Slightly stale rye or wheat bread is peeled, cut along the loaf into strips 5-6 cm wide, 1-1.5 cm thick and fried in butter or margarine without drying. The fried strips are cooled, lightly greased with butter, meat, fish or other products are laid along the entire length, 0.5–1 cm wide, 2–3 mm high. Strips of food can be alternated with chopped green onions or hard-boiled eggs. Between the stacked products or on top of them with a thin tape or mesh, whipped butter or pastes are released from the syringe. Then the strips are cut into rectangles, rhombuses, triangles, 2–6 pieces each. per serving. You can give the products the shape of circles with a diameter of 4 cm. Herring oil is squeezed along the edge of the circle, and finely chopped green onions, whipped butter, chopped eggs, olives, etc. are placed in the middle. Bread for snack sandwiches can not be fried.
Salads
Salads are prepared from raw, boiled, pickled, pickled, frozen vegetables, mushrooms, legumes, raw and canned fruits, citrus fruits. Meat, poultry, fish, herring, seafood, eggs, etc. are added to some types of salads. Chopped products are combined with dressings in the amount necessary for their sale within 1 hour. Salads are seasoned with sour cream immediately before vacation. Before mixing with the dressing, lettuce is stored in a refrigerator for no more than 12 hours at a temperature of 4–8 °C. During long-term storage, the products shrink, dry out, which affects the taste of finished products, in addition, there is a significant loss of vitamin C.
Boiled and raw vegetables for salads are cut into cubes, slices, circles, straws. Salads are served as an independent dish in salad bowls or on dishes and small plates. Salads of greens and vegetables can be served as an additional side dish to various meat and fish dishes. For decoration, use lettuce leaves, dill, parsley, celery, green onions, eggs, meat and fish products, fruits, citrus fruits, as well as products that are part of salads and have a bright color (sweet red pepper, tomatoes, cucumbers and etc.).
There are two ways to decorate salads. First way: the chilled products that make up the salad are mixed, seasoned with sauce and put in a salad bowl in a slide, then decorated with herbs. Second way: the products are cut, about 1/3 of the total amount is seasoned with sauce, put in a salad bowl with a slide; thin slices of meat, fish, poultry, crabs, egg slices are laid on top, decorated with tomatoes, eggs or greens. The remaining products are carefully placed around the slide in bunches. Products intended for decoration are not recommended to be poured with sauce.
Salad green. Washed lettuce leaves are cut into 3-4 pieces or chopped into strips. Place on a plate or in a salad bowl, top with sour cream or salad dressing. You can add 1/2 or 1/4 eggs to the salad, while the yield rate increases. If the salad is used as a side dish for meat, poultry, fish dishes, then the leaves are cut into smaller pieces.
Fresh cucumber salad. Prepared fresh cucumbers are cut into circles or slices and placed in a plate or salad bowl, when served, pour over with salad dressing or sour cream, decorate with fresh lettuce leaves, sprinkle with herbs.
Green onion salad. Peeled and washed green onions are cut into pieces 1–1.5 cm long, sprinkled with salt and poured with sour cream. You can put egg slices on top.
Radish salad. Red radishes, peeled from tops, and white radishes from skins are washed and cut into thin circles, green onions are chopped, salt is added and seasoned with sour cream or salad dressing. An egg for decoration is placed on top of the salad. You can chop it finely, put the yolk in the salad, and sprinkle the salad with egg white and herbs before leaving.
Salad "Spring". 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 greens. Salad can be prepared without cucumbers with a corresponding increase in the rate of radishes and lettuce.
Lettuce 42, radish 40, fresh cucumbers 40, green onions 25, eggs 1/2, sour cream 40. Yield 200.
Salad "Summer". 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.
Carrot salad. Raw peeled carrots are cut into strips or rubbed on a grater with small holes, seasoned with sour cream, sugar, salt, the finished product is placed in a salad bowl, sprinkled with herbs. You can add finely chopped apples or prunes, pre-soaked, with a stone removed.
Fresh tomato salad. The stalks are cut from the tomatoes, cut into thin slices. Onions are chopped. Slices of tomatoes and onions are placed on a plate or in a salad bowl, sprinkled with salt, pepper and seasoned with sour cream or salad dressing. You can release the salad without onions.
Pickled cucumber salad with onions. Cucumbers are cut into thin slices, chopped green or onion is added and poured with vegetable oil.
Herring (fillet-pulp) 35, potatoes 77, butter 15. Yield 125.
Chopped herring. Sliced pieces of pure herring fillet without skin and bones, apples without grains and skins, pre-soaked in water or milk and squeezed wheat bread and lightly sautéed onions are passed through a meat grinder or chopped with a knife until a homogeneous mass is formed. Then softened butter, ground pepper and vinegar are added, everything is mixed well. The mixed mass is placed in a herring box, giving the shape of a whole fish or an oblong slide, on which a herringbone pattern is made with a spoon dipped in vegetable oil or water. On vacation, decorate herring with apples, cucumbers, tomatoes, lettuce, chopped hard-boiled eggs, parsley or dill.
Boiled fish with garnish and horseradish. Fish of the sturgeon family are boiled in links and, after cooling, cut into portions (1-2 pieces per serving), fish with a bone skeleton are boiled in portions in the form of a clean fillet and cooled in broth. Portioned pieces of fish 1-1.5 cm thick are placed on a dish, garnished with bouquets of 3-4 types of vegetables - boiled potatoes, carrots, beets, cut into small cubes, fresh or pickled cucumbers, tomatoes, green peas, etc. Decorate the dish with green salad or parsley.
Horseradish sauce with vinegar is served separately in a gravy boat.
Jellied fish with garnish. Jelly is poured into a deep baking sheet with a layer of 0.5 cm and, when it hardens, portioned pieces of boiled fish are placed at a distance of 3–4 cm from each other and from the sides of the baking sheet. Each piece of fish is decorated with lemon slices, carboated carrots, cucumbers, green salad or parsley, onions, and a drawing is made. Then the decorations are fixed with semi-hardened jelly and allowed to harden, after which the jelly is poured with a layer of 0.5–0.8 cm above the product and cooled. Frozen pieces of fish are cut out with a knife so that there is a jelly layer of at least 3–5 mm on all sides, and the edges of the jelly are made corrugated. Lemon can not be poured, but placed on the fish on vacation. Jellied fish is released without a side dish and with a side dish. When vacationing with a side dish, a piece of fish in jelly is placed on a dish, a side dish consisting of 3-4 types of vegetables is placed next to it in bouquets. Horseradish sauce with vinegar or mayonnaise is served separately. If the fish is poured into portioned molds, then the pattern of vegetables is superimposed on a layer of frozen jelly, then pieces of fish are placed on the decorations, jelly is poured to the edges of the mold and cooled. Before leaving, the molds with aspic are lowered for 3-5 seconds into hot water, then turned over, shaken slightly and laid out on a dish, the garnish is arranged in bouquets. Just like fish, crabs, shrimp, squid, scallops are poured.
To prepare fish jelly, concentrated fish broth is boiled, gelatin swollen in water is introduced into it, after which the broth is clarified, as in the case of cooking a clear broth.
Boiled fish 75, lemon 5, parsley 1.5, ready-made jelly 125, carrot 5. Yield 200.
Fried fish marinated. To prepare this dish, various fish are used, which, depending on its type, are cut into fillets with skin without bones, or fillets with skin and rib bones, or non-plastered fish (navaga, ice, flounder, etc.) are used.
Cooked portioned pieces of fish are sprinkled with salt, pepper, breaded in flour and fried on both sides in vegetable oil, after which they are fried in an oven until cooked. The fried fish is cooled, placed in a salad bowl or plate, poured with marinade and sprinkled with finely chopped green onions or parsley. You can decorate the fish with pitted olives.
Fish (fillet with skin without rib bones) 90, wheat flour 5, vegetable oil 5, marinade 75, green onion 10, spices. Exit 160
For the preparation of cold dishes, seafood is used (crabs, shrimps, crayfish, squids, scallops, oysters, Ocean pasta). Process and prepare them as described in the section "Mechanical culinary processing of raw materials", chapter II, paragraph 12.
Marinated crabs. Canned crabs are freed from plates, stacked on a plate or in a salad bowl, poured with marinade, sprinkled with chopped green onions and decorated with olives.
Potato salad with crabs, or squid, or scallops. Crabs are released from the plates. Scallop or squid fillets are boiled in salted water for 5-7 minutes, cooled in the broth, cut into thin slices. Part of the crabs, scallops and squids are left to decorate the salad. Seafood is put in a ready-made potato salad, seasoned with sour cream, or mayonnaise, or salad dressing. On vacation, they decorate with pieces of crabs, or squid, or scallops.
Potato salad can be prepared with Ocean pasta. Prepared and stewed Ocean pasta is combined with potato salad and ground pepper.
7. Meat dishes and snacks
Meat, offal, poultry and game for cold dishes are boiled or fried in the same way as for hot dishes. For cooking and frying, the same parts of the carcass are used. Meat and meat products are served cold with a side dish, aspics, in the form of pastes and jellies.
Ham, loin with garnish. Ham (ham, roll), boiled pork, loin or other smoked meats are cut into 2-3 pieces per serving, placed on a dish, next to them are a side dish of 3-4 types of vegetables - carrots, red cabbage, gherkins, green peas, tomatoes, chopped jelly, lettuce The dish is decorated with lettuce leaves or parsley. Separately, in a gravy boat or next to a side dish, horseradish sauce with vinegar is served.
Roast beef with garnish. The roast beef, fried to a medium degree of roasting, is cooled and cut across the fibers into pieces of 2–3 pieces. per serving. Then they are placed on a dish, a side dish is placed in bouquets - green salad, gherkins, chopped jelly, tomatoes, planed horseradish. Garnish with lettuce leaves or parsley. Separately, cold horseradish sauce or mayonnaise sauce with gherkins is served in a gravy boat.
Boiled meat or meat products with garnish (assorted meat). Boiled meat products are cooled, cut into thin slices of 2-3 pieces. per portion, placed on a dish, side dish is placed with bouquets of 3-4 types of vegetables - boiled carrots, potatoes, fresh or pickled cucumbers, tomatoes, red cabbage, green salad. Garnish with lettuce leaves or parsley. Separately, cold horseradish sauce or mayonnaise sauce with gherkins is served in a gravy boat. You can serve pickled tomatoes, apples, pears as a side dish with a bird dish.
Beef jelly. The processed by-products are thoroughly washed, cut into pieces, put in prepared dishes, poured with cold water (1.5–2 liters per 1 kg of food), brought to a boil and boiled at a low boil for 6–8 hours, periodically removing fat and foam . An hour before the end of cooking put vegetables and spices. The jelly is considered ready when the meat easily separates from the bones. Ready by-products are taken out with a slotted spoon, cooled to 40-50 ° C. Separate the pulp from the bones and cut into pieces in the form of cubes. Then the meat is combined with pre-strained broth, salted, boiled. After that, finely chopped or mashed garlic is added, everything is mixed and poured hot into prepared baking sheets with a layer of no more than 4 cm. When cooling, the jelly must be stirred to obtain a homogeneous mass. The jelly is kept in a cold room for up to 8 hours so that it freezes well.
Immediately before serving, the frozen jelly is cut into portions (100 g) and placed on a plate or dish, horseradish sauce with vinegar is served separately. The jelly can be released with salted canned vegetables. Decorate the dish with parsley and lettuce. The jelly should not be stored at temperatures below 0 ° C, as after thawing it becomes watery and tasteless.
Liver pate. The bacon is finely chopped and lightly fried, finely chopped carrots, onions are added and sauted until half cooked, then chopped liver is placed, sprinkled with salt, ground pepper and fried until tender. The mixture is cooled and twice passed through a meat grinder with a frequent grate, milk or broth is poured in, heated. Butter is softened, combined with the mass. The finished pate is shaped into a loaf, roll, square, sprinkled with chopped egg and finely chopped greens. The pâté can be decorated with whipped butter, applied in a pattern using a pastry bag, or shaped into a flower. Instead of butter, you can apply a grid of mayonnaise sauce with the addition of meat jelly, while butter or mayonnaise is used instead of an egg.
8. Requirements for the quality of cold dishes. Shelf life
Butherbrods – products should be laid in an even layer on a piece of bread, have a smooth surface, taste and smell characteristic of the products used.
Salads- vegetables should be cut in accordance with the cut shape for each type of salad, salads are stacked in a slide, the greens used for decoration should be fresh, sluggish, not yellowed, not darkened. The consistency of vegetables is elastic. Taste, smell, color corresponding to the products used. Red cabbage salad does not have a blue tint. Cucumbers are fresh, overripe, with coarse seeds and skin are not allowed.
Vinaigrettes- vegetables should correspond to the shape of the cut, the color is light red, the taste is spicy, corresponding to boiled vegetables, pickles and sauerkraut. Vegetables should be boiled, not crumbling, cucumbers and sauerkraut should be firm and crispy.
Fish cold dishes and snacks- the fish should be cleaned of bones and skin, cut obliquely into wide pieces, beautifully decorated, have a color corresponding to the type of fish; in jellied fish, the jelly is light yellow, transparent, the taste corresponding to the taste of the fish, depending on the processing. In jellied fish and fish under the marinade, the taste and smell of spices. The consistency of the fish is dense, soft, not crumbling. In chopped herring - smearing.
Meat cold dishes- meat and meat products are cut across the fibers obliquely with wide ribbons, the color should be characteristic of the color of the product (roast beef on the cut is pink), the taste corresponds to the type of product, the texture is elastic, dense, elastic, the vegetables are soft, but not crumbly.
Jelly should be well frozen, with pieces of the main product, gray color, taste characteristic of the product from which the jelly is prepared, with the aroma of spices and garlic. Consistency - jelly is dense, elastic, meat products are soft.
At pate different shapes, color from light to dark brown, taste and smell characteristic of the products used, with the aroma of spices. The consistency is soft, elastic, without grains.
Cold dishes and snacks are perishable products and are subject to quick sale: jelly, aspic meat - within 12 hours, pate - 24, fried meat - 48, fried fish - 12, chopped herring - 24 hours. Considering that after preparation and decoration most of the dishes are not subjected to repeated heat treatment, it is necessary to store cold dishes and snacks at a temperature of 6-8 ° C before sale, and in the summer (May-September) the sale of cold dishes such as jelly, pate is allowed only with the necessary equipment and in agreement with the local SES .
COMMODITY OF SPICES, SPICES
Spices
Spices - these are products that have a specific aroma and taste, containing essential oils, glycosides and alkaloids. They improve the smell of food, promote its absorption, remove toxins from the body, increase the protective functions of the body, as they have bactericidal properties. They are used in canning, the production of canned food, sausages, drinks, etc.
Depending on what part of the plant is used for food, spices are classified into groups: fruit, seed, flower, leaf, bark, root.
TO fruit spices include pepper (black, white, allspice, red) (Fig. 18), anise, star anise, vanilla, cardamom, coriander, cumin.
Black pepper - dried unripe fruits of a tropical plant (homeland - South India). After drying, the fruits shrivel, turn black, acquire a spherical shape; piperine alkaloid (up to 9%) gives sharpness and hotness to pepper, and essential oil (up to 1%) gives pepper aroma. Black pepper is valued hard, sinking in water, dark. It is produced in the form of peas and ground. Used in cooking for cooking meat, fish, vegetable dishes, for canning.
white pepper obtained from the ripe fruits of the same plant as black. This pepper is less spicy and has a smooth grayish-cream color.
Allspice - dried unripe fruits of a tropical pepper tree. The fruits have a spherical shape with a thickened top, a rough surface, a dark brown color of different shades, a sharp taste, an aroma of cloves, black pepper, nutmeg and cinnamon combined.
Red pepper - Dried whole pods or red powder. Cultivated in the south. The pungent taste of red pepper is due to the content of the alkaloid capsaicin (up to 1%). According to the degree of burning, there are three types: burning, medium and slightly burning. It comes mainly in ground form. Used for cooking meat and vegetable dishes, rice dishes, fish.
Anise - fruits of an annual herbaceous plant. It is cultivated in Ukraine, the North Caucasus, and in Moldova. Anise fruits are egg-shaped, brown-gray in color, sweetish taste, strongly spicy aroma, due to essential oil, which contains from 2 to 6%. Anise is used in the production of confectionery products, in baking.
star anise - dried fruits of an evergreen tree. The fruit is stellate with seeds inside. Star anise has a brown color of different shades, the taste is bittersweet, burning, the smell is spicy, reminiscent of anise, contains 3-6% essential oils. It comes in whole form, sometimes ground, it is used in the manufacture of gingerbread, soft drinks, meat dishes, game.
Vanilla - dried unripe pod-like fruits of a climbing tropical plant - creepers. The pods are dried until a white coating appears on the surface - vanillin. Fruits are valued, having a length of 20-25 cm, elastic, dark brown or brown-black in color with a greasy sheen, oily to the touch, covered with a white crystalline bloom. It has a sweetish-burning taste, a strong pleasant smell. This is an expensive spice and comes packed in one pod in glass test tubes.
Vanillin - substitute for natural vanilla. Obtained synthetically. It is a white crystalline powder with a strong vanilla odor and a pungent taste, it is readily soluble in water, the solution is transparent. Comes in pure form and in the form of vanilla sugar. Vanilla and vanillin are used in baking, confectionery, dairy industry, in the production of alcoholic beverages, and in cooking.
Cardamom - These are the dried immature fruits of a herbaceous perennial plant growing in tropical countries. The fruits have an oval shape with a ribbed surface, inside with seeds. The color of the fruit is from light brown to light yellow after bleaching, the taste of the seeds is spicy-burning, with a strong aroma. It is used for flavoring flour products, in the production of alcoholic beverages.
Coriander - dried fruits of an annual herbaceous plant growing in the south and in the middle zone of the country. The fruits have a spherical or slightly elongated shape, yellowish or yellowish-brown in color, the taste is sweetish, the aroma is spicy. They are produced in whole and ground form, used for marinating fish, stewing meat, preparing kvass, sauerkraut, etc.
Caraway - dried fruits of a biennial herbaceous plant, common in the European part of the country and Siberia. Cumin fruits have an oblong-ovoid shape, consist of two cotyledons, brown color with a brownish-greenish tint, bitter-spicy taste, strong aroma. Used in cooking, baking, sauerkraut, pickling cucumbers, in the preparation of alcoholic beverages.
Seed spices . These include mustard, nutmeg and nutmeg.
Mustard - seeds of oil-bearing annual herbaceous plants. Oil is extracted from mustard seeds, and mustard powder is obtained from the remaining cake. The powder contains the glycoside sinigrin, which, when mixed with warm water, under the action of an enzyme, decomposes into burning allyl mustard oil and glucose. The quality of mustard powder is 1st and 2nd grade. Mustard powder is used to prepare table mustard, when pickling.
Nutmeg dried, peeled and processed seeds of the fruit of the nutmeg tree, which grows in tropical countries. Nutmeg seeds are egg-shaped, on the surface there are sinuous deep grooves, the color is light brown in different shades, the taste is slightly burning, bitter, spicy-resinous, the aroma is strong, pleasant. Nuts are divided into small, medium and large (value higher). Used in cooking, for the production of sausages, drinks.
Muscat color - the husk removed from the nutmeg seed. These are hard, very fragile plates about 1 mm thick, light orange or dark yellow in color, slightly pungent in taste, thin with a spicy smell. Comes in whole and ground form.
Dill - seeds of an annual herbaceous plant that grows everywhere. Seeds have an oval shape with sharp ribs on the surface, a grayish-brown color, pronounced taste and aroma. It is used for canning vegetables, for dill essence (20% solution of alcohol and dill essential oil), in cooking.
flower spices . These include cloves and saffron.
Carnation - uh then dried unopened flower buds of an evergreen tropical clove tree. In appearance, the carnation resembles small nails 15-20 mm long with a spherical cap. It has a finely wrinkled surface, the color is brown in different shades. Clove has a strong spicy aroma, burning taste. A benign clove, when pressed on the head, releases oil, sinks in water or floats vertically with the head up. Used in cooking, for preserving fruits, berries, mushrooms, meat, fish, in the confectionery industry.
Saffron - dried stigmas of freshly blossomed flowers of a perennial bulbous plant, are randomly tangled fragile, oily threads up to 3 cm long, but not stuck together in lumps, from orange-red to brown-red in color, with a bitter-spicy taste, strong aroma. In cooking, saffron is used to prepare meat, vegetable and rice dishes. It is also used as a dye for tinting butter and cheeses.
Leaf spices. These include bay leaf and rosemary.
Bay leaf - these are the leaves of an evergreen plant of a noble laurel dried up in a shade. It grows on the Black Sea coast of the Caucasus, in the Krasnodar Territory. The leaves are oval and oblong-lanceolate, leathery, the color of greens of different shades, the taste is slightly bitter, the smell is spicy, fragrant. In cooking, it is used to flavor meat, fish and vegetable dishes, sauces, soups, and put in a dish at the end of cooking.
Rosemary - dried leaves of an evergreen subshrub. Cultivated in subtropical regions. Rosemary has a characteristic spicy aroma, slightly reminiscent of camphor. It is used in cooking to flavor dishes.
Cow spices . Cinnamon is referred to as cow spice.
Cinnamon - it is the dried bark of the young shoots of the evergreen cinnamon tree. The most valued Ceylon cinnamon.
Cinnamon can be sold in the form of tubes and in the form of a powder. It has a brown color of different shades, a sweetish-spicy taste, and a delicate aroma. Cinnamon is used in the confectionery industry, in cooking it is used to prepare sweet second courses, fruit soups, drinks, marinades.
root spices . These include ginger.
ginger are the peeled and dried rhizomes of a perennial tropical herbaceous plant. Comes in the form of rhizomes, ground. Pieces of rhizomes have a different shape and size, the color is light gray, the fracture is horn-shaped, white with a yellowish tinge, and ground - in the form of a powder. Flavor and aroma are pungent and spicy. In cooking, it is used for preparing poultry and game dishes, in the production of sausages, confectionery, and alcoholic beverages.
Other spices . Mixtures of spices are used as spices in cooking and canning (a set of spices for fish soup, suneli hops, adjika, Indian curry mixture, etc.).
To replace expensive natural classical spices, artificial (synthetic) substances are produced that reproduce the smell of natural spices. Based on them, various compositions of food flavorings are produced in the form of essences (vanillin, cinnamon extract); powdered (substitutes for cinnamon, cloves, nutmeg, saffron); concentrates (salt powder - clove food concentrate (98% sodium chloride and 2% eugenol essential oil).
Food flavorings are used in the production of confectionery, soft drinks, ice cream, liqueurs, etc.
Spices are stored in dry, clean, pest-free rooms at a relative humidity of 65-75%, at a temperature of 10-15 ° C, away from heaters and pungent products. Whole spices store better than ground spices. Shelf life of spices (in a month, not more): unground, packed in paper and polyethylene bags - 12, crushed, packed in polymeric and combined materials - 18, ground spices - 6 and 9, respectively, mixtures of ground spices - 4-6.
SPICES
Seasonings are designed to change and improve the taste of food, stimulate appetite, better digestibility of food. Seasonings include table salt, table mustard, horseradish, mayonnaise, sauces, food acids, monosodium glutamate.
Salt. It is a natural crystalline substance containing 97-99.7% sodium chloride and a small amount of other mineral salts. The daily norm of salt for a person is 5-6 g. Salt is a regulator of osmotic pressure, water metabolism, promotes the formation of hydrochloric acid in gastric juice, activates the activity of enzymes, and is used as a preservative.
By origin And method of obtaining salt is rock (extracted from the bowels of the earth), evaporation (evaporated from natural or artificial brines), self-planting (extracted from the bottom of salt lakes), garden salt (obtained from the water of the oceans and seas).
By processing method salt is finely crystalline, ground, which can be iodized, fluorinated and with the addition of both fluorine and iodine. The need for the production of iodized salt is caused by a lack of iodine in water in many parts of our country. Fine-crystalline salt is in the form of very small granules, ground according to the grain size is No. 0, 1, 2, 3.
By quality table salt is produced in the following varieties - extra, highest, 1st and 2nd. Salt of the extra grade is obtained by the evaporation method, in terms of crystal size it is only No. 0, pure white in color, the content of sodium chloride is not less than 99.7%.
Store salt in dry rooms at a relative humidity of not more than 75%. Shelf life of salt without additives - 1-2.5 years
(depending on the type of packaging); with the addition of iodine - 3 months, iodine and fluorine - 3 months, fluorine - 6 months from the date of production.
Table mustard. Get it by mixing mustard powder with warm water, add salt, sugar, vinegar, spices, vegetable oil. The mustard of the following names is produced: Fragrant, Amateur, Moscow, Russian, Volgograd, Table, etc. Table mustard should have a yellow or slightly brown color, a uniform spreading texture, a sharp taste and smell, characteristic of the introduced additives. Store mustard in dark rooms at a temperature of 10-12 ° C for 3 months.
Table horseradish. Prepared from peeled grated horseradish roots with the addition of vinegar, sugar, salt, sometimes grated boiled beets and mayonnaise. Spicy taste and specific aroma of table horseradish is given by the glycoside sinigrin. Table horseradish is a spicy seasoning for meat and fish dishes. Store it at a temperature not exceeding 10-12°C for up to 1 month, at a temperature of O-4°C - 2.5 months.
Mayonnaise. It is a creamy, finely dispersed stable emulsion obtained from refined vegetable oils, egg powder, skimmed milk powder, and various spices. Mayonnaise is used as a seasoning for meat, vegetable and fish dishes. Depending on the composition, mayonnaises are divided into groups: high-calorie with a fat content of more than 55% (Provencal, Dairy); medium-calorie - 40-55% (amateur); low-calorie - less than 40% (Saladny, Moscow).
By appointment, mayonnaises are divided into snack bars (Amateur, Provencal), dessert (Apple, Honey), dietary (Diabetic).
The quality of mayonnaise is evaluated by organoleptic (appearance and texture, taste and smell, color), physico-chemical (mass fraction of fat, moisture, acidity, emulsion stability) indicators.
Warranty period of storage of any kind of mayonnaise is not more than 30 days at a temperature of 0-10°C; 20 days at a temperature of 10-14°C; 7 days at a temperature of 14-18°C.
Range imported mayonnaise very varied. Depending on the composition in many countries, a conditional classification has been adopted:
emulsified sauces - fat content less than 75%, the presence of thickeners.
For example: mayonnaise "Delicacy" (Germany) - fat 83%, flavored, delicate; mayonnaise "Kalve" (Netherlands) - fat 85%, spicy taste; salad dressing - 47% fat, spicy taste, etc.
Sauces. They produce tomato, fruit and delicacy sauces.
tomato sauces obtained from tomato paste, tomato puree, fresh ripe tomatoes by boiling them with the addition of sugar, vinegar, salt, spices, vegetable oil, food acids and other products. Assortment: Astrakhan, Sharp, Kuban, Kherson, etc.
fruit sauces produced from pureed and boiled fruits with the addition of 10% sugar. These are apple, plum, lingonberry, etc. They are served with cereals, pancakes, pancakes, casseroles, pasta, pancakes.
Delicatessen sauces produced from tomato puree, tomato paste, fruit puree, soy flour, vegetable oil, sugar, salt, vinegar, mustard, spices. Assortment: Southern, East, Indian, Amateur, etc.
Food acids. These include acetic, citric, malic, tartaric and other acids. Acetic acid is used in the form of vinegar essence or table vinegar in cooking, when pickling food (fish, vegetables, fruits / Acetic essence is a product of dry distillation of wood, the content of acetic acid is 70-80%.
table vinegar obtained from ethyl alcohol by acetic fermentation or dilution of acetic essence with water. There are the following types: table with an acetic acid content of 6-9%; wine, apple, fruit; they are obtained by acetic fermentation of fruit or berry wine materials.
Vinegar of all kinds should be transparent, without sediment and foreign inclusions, and have a characteristic odor. Used for making marinades, sauces, for acidifying ready meals.
Lemon acid is a solid crystalline substance, colorless, sometimes with a slight yellowish tinge. The acid should be odorless, soluble in water, have a sour taste. It is used in the production of alcoholic beverages, confectionery, soft drinks, and in cooking. Guaranteed shelf life - 6 months, when packed in cardboard boxes with an inner liner - 3 months.
Monosodium glutamate . This is a crystalline white powder with a pronounced taste and aroma of meat broth - a natural additive to meat and fish products. Adding monosodium glutamate to dishes enhances their natural properties.
ORGANIZATION AND COLD SHOP EQUIPMENT
The cold shop is designed to produce a wide range of products: sandwiches, cold dishes and snacks, sweet dishes, cold soups and drinks. In the process of their preparation, most products are not subjected to heat treatment, so you need to follow the rules of sanitation and personal hygiene with particular care in the workplace. When planning a cold shop, it should be borne in mind that in summer the temperature in it should be quite low, so it is better to turn its windows to the north. A convenient connection of this workshop with the kitchen and the hall is necessary.
Refrigeration cabinets, collapsible chambers, low-temperature counters, ice makers, as well as special mechanical equipment are placed in the workshop.
To organize the workplace, cooks install modular sections - tables with a refrigerated cabinet and a slide for storing components of cold dishes, with a built-in bathtub, above which a cold and hot water mixer with a flexible hose and a shower head is mounted. Under the tabletop there is an auxiliary shelf for storing dishes and drawers. Convenient table-section with drawers and shelves, designed for installation by connecting the electrical network of small-scale mechanization.
The workshop organizes separate workplaces for the production of cold dishes and snacks, sweet dishes and sandwiches. Of the equipment, a universal drive, a vegetable cutter with a set of various knives, bread, sausage and ham cutters, a device for cutting butter, cheese, as well as a variety of notches, knives, dishes and forms are used. The design of cold dishes and snacks is of great importance, and their attractiveness depends on the shape of the cut, the color combination and arrangement of the products, and, of course, on the qualifications of the cook. The number of necessary utensils, containers and production equipment. Determined depending on the volume of products, the range of dishes and culinary products.
It is necessary to distinguish between the preparation of meat, fish and sweet dishes. The work front of each cook should be 1/5 - 1/8 m. If tartlet baking is organized in the workshop, then a separate room is allocated for the production table and oven.
Cold dishes and snacks are prepared as they are sold, but all semi-finished products must be prepared in advance. Jellied and gelled dishes should be prepared on the eve. Vegetables, herring are processed in the morning and stored cut and whole at a temperature of 4-8 degrees Celsius. Green onions, parsley, lettuce are sorted, washed and put in the refrigerator in trays. Meat gastronomic products (sausage, ham, cheese, etc.) are cleaned earlier, and cut only when on vacation. Fish gastronomy is cut and cleaned from bones without removing the skin; cut as needed. Salads and other cold dishes are seasoned and decorated just before serving. The shelf life of unseasoned vegetable semi-finished products at a temperature of 5-6 degrees is no more than 12 hours, so it is necessary to know in advance the time of receipt of dishes in buffets and culinary shops and their quantities. The bartenders daily submit an application to the workshop and receive products 1-2 times a day.
The number of cooks in the cold shop is determined by the capacity of the enterprise. The range of cold dishes and snacks requires highly qualified workers of 4-6 categories. Chefs perform a certain amount of work, which ensures their uniform loading during the working day. The foreman of the workshop organizes the systematic release of products for the main production and its branches.
G cutting machine
astronomical products MWG - ZOOA consists of a body, a support table, a circular knife, a water mechanism, trays, a mechanism for regulating the thickness of the cut and a grinding device. The body rests on rubber mounts that reduce noise and vibration during machine operation. The car is completed with two replaceable trays. One is designed for cutting products at an angle of 30 to 90 °, the other is for cutting at right angles. To the left of the side wall of the housing there is a circuit breaker.
Machine for cutting gastronomic products MRGU-300. A distinctive feature of this machine is the presence of a needle conveyor and ejector in it, with the help of which the cut slices of products are moved to the unloading tray and stacked on it.
Operating principle. The product tray is pushed onto a rotating disc cutter, which cuts a slice from the product. Passing between the knife and the supporting table, the slice falls into the receiving container.
Rice. 6. 2. Machine for cutting gastronomic products MRG-300A:
a - general view: 1 - body; 2 - lever; 3 - base; 4 - handle; 5 - switch; b - receiving tray; 7 - support table; 8 - disk knife; 9 - clamp; 10 - tray; 11 - movable support;
12 - latch; 13 - protective cover; 6 - kinematic diagram: 14 - crank mechanism; 15 - worm gear; 16 - electric motor
The trays are hollow boxes without a bottom and a lid, between the walls of which two movable supports are installed.
The mechanism for adjusting the thickness of the cut is a support table, moved with a handle relative to the knife. A limb is put on the handle with divisions corresponding to the size of the gap between the plane of the knife and the supporting table.
Operating rules. Before starting work, the sanitary condition of the machine, the reliability of fastening of its working bodies, and the serviceability of grounding are checked. The quality of sharpening a knife is determined, for which a stretched strip of paper is brought to its blade: a sharp knife cuts through the paper, a dull one breaks it. It is strictly forbidden to check the sharpness of the blade by hand.
Before loading the machine with the product, it is checked at idle for 1-2 seconds. The product is fixed on the loading tray so that it rests freely on the surface of the support table, then the desired thickness of the product is set and the machine is turned on.
After finishing work, disconnect the machine from the mains, set the food cutting thickness regulator to position and 0 "and remove the loading tray and the guard. All working parts of the machine are thoroughly washed with hot water with the addition of a cleaning solution and wiped dry with a dry cloth.
Bread-cutting machine MRH-200 consists of a cast-iron bed, a body, a working chamber, a circular knife, a drive mechanism, a loading and unloading tray, a mechanism for feeding bread to the knife and adjusting the thickness of the slice, as well as a grinding device.
The working chamber is located in a hollow disc-shaped casing, consisting of two halves.
In the lower part of the casing there are loading and unloading openings. A fixed tray for laying bread is fixed in front of the loading opening, a movable tray for placing bread in front of the unloading opening. 
for unloading bread. The latter is retracted by the handle from the casing along special guides. Both trays are equipped with folding shields.
The carriage, together with the bread attached to it with a needle grip, approaches the knife. The movement of the carriage is associated with the rotation of the knife; the carriage moves when the knife is in the up position and is stationary when the knife is down.
The thickness of the sliced bread is set using the adjustment mechanism, which consists of a locking disc, a nut and a disc with divisions.
The machine has a tool for sharpening a knife blade, consisting of two carborundum grinding discs. To remove sticky bread from the surface of the knife, scrapers are provided that are pressed against it manually using two buttons.
The machine is equipped with a brake with an electromagnet, which serve to prevent the inertial movement of the disc knife after the machine is turned off.
Electric blocking provides for turning off the machine after the end of cutting bread under two conditions: with the protective grill open and if the receiving tray is shifted to the extreme first position. To turn the electric motor on and off, a push-button switch with "Start" and "Stop" buttons is fixed on the frame.
Operating principle. Slicing bread is done with a knife when lowering it down. When the knife is lifted up, the bread is moved by the carriage to the thickness of the cut slice. The cut pieces are collected in the discharge tray.
Mixer MS 25-200 for mixing vegetables for salads and vinaigrettes consists of a gearbox and a rotating tank-drum 1 and is driven by a universal drive. Inside the cast aluminum housing of the gearbox 12, in the bushings 9, 11, the worm 10 rotates, which transmits rotation from the universal drive shaft to the worm wheel 6. A flange 3 with three fingers is fixed on the shaft 5 with a pin, on which a flange welded to the bottom of the tank is put on. 1
. Shaft 5
worm wheel rotates in bushings 4,
the ends of the shafts protruding from the body are sealed with cuffs. To the end of the body 12
a shank 7 is attached, with which the mechanism is attached to the neck of the drive. The shank has an annular groove 8,
preventing axial movement of the mechanism during product unloading. For fixing the mechanism in working position on the annular groove (B–
B) drilled two holes 13,
into which the ends of the screws enter.
Tank 1 made of stainless steel and has ribs inside 2, contributing to uniform mixing of the product.
Principle of operation. The mechanism is fixed with two screws on the universal drive at an angle of 30 °, then chopped vegetables are loaded and the electric motor is turned on. When rotating the tank, the vegetables are evenly mixed, the process lasts 2 minutes. Before unloading the product, turn off the electric motor, unscrew the locking screws and turn the tank with the hole down to unload its contents into the substituted container. Increasing the mixing time can lead to the fact that the particles, depending on their size and shape, will again be grouped into their original position.
Refrigerating chamber - ШХ-0.56.
Appointment. For storage and sale of pre-frozen and chilled food products at trade and public catering establishments. It is operated in a temperate climate, at an ambient temperature of 12 to 32 °C.
The advantage of this refrigerated cabinet model is that its shallow depth and width, 220V voltage and low power consumption make it possible to use this cabinet in stores with a small sales area.
Design features
The cabinet is made in the form of a single block of complete factory readiness with a built-in refrigeration unit and consists of a refrigeration chamber and an engine room.
The cabinet door is thermally insulated, equipped with a three-chamber seal with a magnetic insert.
The inner box of the cabinet is powder coated.
The operation of the refrigerating cabinet is provided by a compressor manufactured by Danfoss or JSC Holodmash, at the request of the customer.
The design of the cabinet provides for automatic or semi-automatic thawing of the "snow coat" from the surface of the air cooler.
The operating mode of the cabinet is set and maintained automatically by the temperature controller or temperature controller.
IV . HEALTH AND SAFETY
BASIC CONCEPTS
Occupational Safety and Health– a system of legislative acts providing safe working conditions.
Safety - system of organizational and technical measures for labor safety.
Responsible for the state of health protection at enterprises - director.
Responsible for OT organizations in enterprises - Chief Engineer.
Change, termination of the contract-notification by both parties up to 10 days.
The term of consideration is no more than 3 days.
Dismissal at the initiative of management:
Failure to comply with health and safety requirements or gross violation.
Alcoholic state.
Didn't pass medical examination.
Absenteeism for 3 hours per working day at once or in parts.
Failing to pass the TB and OT exam.
Employee rights:
For safe work.
For timely pay.
For compensation in case of an accident.
The conclusion of the contract.
For compulsory social insurance.
To pay for work without discrimination.
30 days paid vacation.
Employer's right:
Recruitment, transfer, dismissal of workers.
Issuance of acts related to working conditions that do not contradict labor protection and safety.
Make the employee a probationary period of not more than 1 month.
Demand compensation for damage caused by the fault of the employee.
Qualification level- the skill level of the worker, reflecting the complexity of the work.
Wage- remuneration for work in accordance with its complexity, quantity, quality.
Work time- the time during which the employee, in accordance with the act of the contract, performs labor duties.
ETC- a bilateral agreement between the employee and the employer, concluded in writing, on the performance of certain work in the specialty of the employee, and payment in full by the employer and providing them with safe working conditions.
Harmful working conditions- working conditions under which the impact of certain production factors leads to a decrease in working capacity or a relative effect on health and its offspring.
The term of the conclusion of the employment contract:
For undefined period.
For a fixed period (at least one year).
TB briefing:
introductory - conducted with all newly hired.
Carried out by an OT engineer.
Primary workplace- within 2-5 work shifts at the workplace with the subsequent acceptance of a test for knowledge of HSE.
Conducted by section manager.
Repeated- quarterly. The purpose is to test knowledge on HSE. In case of failure to pass, they are suspended from work for up to 10 days, without remuneration for repeated failure to pass, dismissal.
Extraordinary- when changing technologies, equipment, accidents, complex tasks associated with a particular risk of health and TB.
Target (current)- when working on a side by side tasks and requiring advanced knowledge of safety and labor protection.
Accident reports - make up in the form H-11 in 3 copies.
Shelf life 45 years.
Time of registration of the accident report:
Within 3 hours, but no later than 10 hours from the moment of the accident.
Work-related accident, If:
The work was not related to production.
In a state of intoxication.
When stealing property.
Deep violation of TB, through the fault of the employee.
Work time age up to 16 years (4 hours per shift) - 24 hours a week.
Age from 16-18 years (6 hours per shift) 36 hours per week.
Night shift from 20 00 to 6 o'clock in the morning. Teenagers under 18, pregnant women, lactating women are not allowed (only with their consent they can work).
Evening shift from 1700 to 2400
Overtime no more than 2 hours a day, under dangerous conditions an hour, no more than 12 hours a month, 120 hours a year.
electrical safety
Voltage types thermal, chemical, electrical.
According to the degree of damage, the burn is divided into:
1st degree - redness, swelling
Grade 2 - water bubbles.
3 degrees - necrosis of the surface and deep layers of the skin.
4 degrees - charring of the skin, muscles, bones.
General requirements
The instruction on safety measures during the work of the cook is at the workplace.
The requirements of the instruction are mandatory for employees, failure to comply with these requirements is considered as a violation of work discipline.
Each accident must be reported to the head of the institution.
In each accident, it is necessary to ensure the provision of first aid to the victim, followed by referral to a medical center.
Only persons who are fully familiar with the tools, equipment, fixtures, trained in their proper handling and safe working methods are allowed to work.
It is forbidden to work on defective equipment and tools that are not in good working order.
Before start in the process of work:
Do not work on machines and devices, the device of which is unfamiliar.
Not doing work that was not assigned.
Only use the meat grinder with special tools.
When using the universal drive for the nozzle and attachment, change, clean, wash, etc. only when disconnected from the mains.
When working with a knife, be careful, hold your hand correctly when processing products.
Move the dishes with liquid over the surface of the stove carefully, without jerks.
Make sure that the fat placed on the stove is at a flashing zero of high temperature.
When frying semi-finished products, put them on a frying pan with an inclination "away from you".
Open the lids of cooking pots, pans and other utensils with burning food carefully, “away from yourself”.
Use oven mitts - do not take hot dishes with your hands.
Wipe up spilled liquids, grease, and fallen food immediately.
Do not carry a load with a mass higher than the established norm: women - 10 kg,
men - 20 kg.
Do not be distracted during work and distract others.
Upon completion of work:
Turn off equipment.
Tidy up the workplace.
Remove tools and fixtures.
Close transoms, windows.
Switch the lights off.
SANITARY AND HYGIENE REQUIREMENTS FOR INDUSTRIAL PREMISES
Workshop cleaning
There are three types of cleaning: current, main And generalnaya.
Current cleaning takes place at the beginning of the working day. Window sills and door handles are wiped with a clean, damp cloth. Another clean, damp cloth is used to wipe the production tables.
The floors are washed with hot water (temperature 50 ° C) using detergents or with a 3% solution of bleach or chloramine.
During the day, the cleanliness of the floors is monitored by technical staff.
Basic cleaning held at the end of the working day.
All production equipment is washed with a brush or washcloth with a detergent: tables - slightly alkaline, ovens, stoves - high alkaline.
Part of the wall near the technological equipment, window sills, part of the doors and the floor are washed with detergent or a 3% solution of bleach or chloramine.
spring-cleaning held once a week.
Dust is being wiped from the ceiling; walls, windows, radiators, doors, production equipment and floors are washed using detergents and disinfectants with hot water (temperature 50 ° C).
Personal hygiene of participants in the production process
Personal hygiene of participants in the production process must be observed at all stages.
1. Preparation for work
They enter the production workshops in sanitary clothes and replaceable shoes.
ECONOMIC SECTION
Place and role of public catering enterprises in the modern economy
Public catering is a dynamically developing branch of the economy. Due to the fact that it affects the interests of almost the entire population (both residents of the territory and visitors), public catering quickly responds to market needs.
Public catering is a branch of the social sphere, the quality of functioning of which largely determines not only the level of satisfied demand of the aggregate consumer, but also the nature of the solution of many social problems within the framework of the social policy of the state.
Public catering is becoming more and more investment attractive for foreign partners interested in the development of the restaurant business in our country.
Currently, most catering enterprises should be classified as diversified enterprises, since they satisfy not only the basic, physiological needs of visitors, but also communication needs, the need for conducting certain forms of leisure, as well as for obtaining certain cultural benefits.
In recent decades, many catering enterprises have included cultural and entertainment programs in the content of their economic activities, the supply of a certain type of cultural and leisure services. At the same time, public catering business entities act as a kind of structural subdivisions of large entertainment complexes, casinos, clubs of the so-called "leisure and entertainment" specialization. Therefore, in this context, we are talking about the interaction of the food sector with the cultural and entertainment complex.
The sphere of public catering closely interacts with the health-improving (recreational) complex. The promotion and implementation of the idea of a healthy lifestyle in practice involves the organization of dietary nutrition, "special tables" for visitors suffering from various forms of diseases, vegetarian food, etc.
The services of catering establishments form the corresponding demand within the framework of a wide tourist infrastructure. Public catering closely interacts with the tourist and excursion complex and at the same time acts as an important factor in the formation of tours. In this case, we are talking about tourists using catering services. This, in turn, creates conditions for integrated territorial development through the multiplier effect through an increase in the business activity of the region and its investment attractiveness. By creating new jobs in the industry, expanding the tourist infrastructure and increasing the efficiency of its functioning, public catering solves both economic and social functions.
Thus, modern public catering enterprises can closely interact with various industry complexes:
food, trade and marketing, tourist and excursion, recreational, cultural and entertainment complex of social protection of the population.
At the same time, public catering can perform the functions of both collectively organized catering and individually organized catering. Collectively organized catering is understood as the service by the restaurant business of wide social strata of consumers who have a common place for consuming other services and (and) collectively perform strictly defined social functions.
The role of the public catering industry in the processes of interpenetration of national cultures is also great. Catering enterprises act as a kind of conductors of national culinary art, national cuisine, national traditions of cooking and eating food. We are talking about solving strictly defined global social problems at the planetary level. Initially, forming outside the sectoral economy, these tasks are transferred to the level of specific enterprises.
Thus, summing up, it should be concluded that the public catering sector plays an important role in solving many global socio-economic problems of the country and the region as a whole.
LIST OF EDUCATIONAL LITERATURE
"Cooking" - N.A. Anfimov. M.1987
"Commodity research of food products" - A.B. Parpura. M.1985
"Food Products" - Z.P. Matyukhin. M.1987
"Equipment for catering" - M.A. Bogdanov. M.1986
Safety, Sanitation and Hygiene Instructions
"Fundamentals of nutritional physiology, sanitation and hygiene" - Z.P. Matyukhin. M.1984
"Service at catering establishments" - M.N. Zakharchenko. M.1986
"Organization of the production of catering enterprises" - V. Smolkina. Astana, 2011
"Organization and service in the field of food" - T. Nazarenko. Astana, 2011
"Market economy" - R.E. Yelemesov. Almaty, 2001
On the festive table, cold appetizers must be present: they add variety and look spectacular on any table - both everyday and festive. These dishes are a great addition to any meal. Having prepared several different cold appetizers for the festive table in advance, you can put them in a cool place without fear that they will lose their taste and nutritional qualities. This section contains easy-to-prepare and original recipes for cold appetizers that will be appropriate at home, at a picnic or buffet. Cold appetizers of fish and meat, crab sticks and shrimp, eggplant and tomatoes - for every day and for the festive table. All recipes are checked, each dish was prepared and photographed according to them.
Tartlets with pesto and shrimps
Pour the sifted flour, salt into the blender bowl, and put the cubes of very chilled butter. Run the blender for a few seconds to get a crumb-like mixture. It is not necessary to grind strongly so that a layered structure is obtained in the final product. Add to flour mixture...
Dry-cured chicken breast
Mix the spices with salt (2 tablespoons) and sugar (1 tablespoon), crush the juniper berries so that they give off their aroma and taste, and rub the chicken breast with this mixture. Put in a plastic container, close the lid and refrigerate for a day ...
Ajapsandali
Take an eggplant, sweet pepper and tomato (1 each) and fry directly on a gas burner until soft, over low heat. Then leave for 10 minutes in a bowl under the lid, so that the skin comes off easily. Peel off the skin. Next, chop all the ingredients with a sharp knife ...
Salted cucumbers
Cut cucumbers into pieces. Place in a jar. Add dill and garlic. Mix salt, allspice and black peppercorns. Add some hot water and stir. Add cold water and pour the mixture over the cucumbers. Close the lid. Place in refrigerator. Salted cucumbers are ready. Bon appetit!
"Asparagus" in Korean
Put the asparagus in a suitable container and cover with cold water. After a few hours, the soy sticks will swell, become soft and brighten. Rinse soaked soybeans well and squeeze. Cut the squeezed soybeans into approximately equal pieces a few centimeters long and put them in a resealable ...
Capelin marinated with spices
Crostini with cod and tomato sauce
Defrost the fish in the refrigerator ahead of time. Check that there are no small bones left in the fillet. Line a baking sheet with parchment paper and spread the fillet pieces on it (cut the fish so that one piece of fish falls on each slice of bread). Lubricate lightly...
Zucchini-eggplant caviar
Grate the carrots on a coarse grater. Cut the onion into quarter rings. Cut the bell pepper into small cubes. Transfer the vegetables to a skillet with a little olive oil. Fry until the onion is transparent. Cut the zucchini into small pieces. Do the same with eggplant. Peel...
Cold complex sauces. Range. Technology and modes of preparation. Registration and evaluation of the quality of finished products. Innings. Selection of cold sauces for various groups of dishes
Sauces in vegetable oil
Vegetable oils are the most important source of unsaturated fatty acids (oleic, linoleic, linolenic, etc.), which play an important role in human nutrition. In the manufacture of cold sauces and dressings on vegetable oil, the biological value of the latter is not reduced; The oil emulsifies and is therefore easily digestible.
This group of sauces includes mayonnaise and its derivatives, as well as salad dressings, herring.
They are served with cold dishes and snacks from fish, non-fish seafood, as well as from meat, poultry, game and vegetables.
Mayonnaise sauce (Provencal) . Mayonnaises are made from refinedbath vegetable oil, mustard, raw egg yolks and vinegar. Egg yolks are rubbed with salt and mustard. For emulsification, the oil is poured into the pounded yolks gradually, in a thin stream, with continuous stirring. Vinegar can be added during emulsification, alternating with oil, or at the end when all the oil is emulsified.
The dispersion medium for the oil is the water of the yolks and vinegar, and the emulsifier is the yolk phosphatides.Andmustard proteins. They are adsorbed on the surface of fat globules and form a protective layer around them, which ensures the strength of the emulsion.
To emulsify the oil, a mechanical beater, mixer, and sometimes whipped by hand are used. With mechanical whipping, the size of the balls ranges from 1 to 4 microns, with manual whipping - from 15up to 20 microns. The smaller the beads, the stronger the emulsion.
Natural mayonnaise, which is produced at enterprisespublic catering, contains 77% fat (including yellow fatkov). The food industry produces mayonnaise with a fat content of 25 ... 67%. To maintain the consistency and stability of the emulsion, special thickeners and emulsion stabilizers (modified starches, soy products, alginates, etc.) are added to mayonnaise. Mayo in culinary practicenez is sometimes prepared with white sauce to reduce fat. Forthis flour is sautéed without fat, avoiding color change,cool, dilute with a mixture of cold broth with vinegar, bringto a boil, cool, and then mayonnaise is combined with this sauce.During the manufacture and storage of mayonnaise, the destruction of the emulsion is possible, accompanied by the release of oil. To restore the emulsion, a new portion of the yolks and mustard is ground and the exfoliated mayonnaise is introduced into it with constant stirring.
The temperature of the vegetable oil affects the separation of mayonnaise. If the oil is warm, then stratification may occur already in the process of whipping. If the oil is very cold, then a lot of energy is spent on emulsification. The optimum oil temperature for emulsification is 16 ... 18 °C.
When storing mayonnaise in an open container, its surface dries out. The dehydration of the emulsifier and the destruction of the emulsion occur. Under the action of bright light, fats are oxidized, which also leads to separation of the emulsion. Stratification also occurs if mayonnaise is stored at elevated (20 ... 30 ° C) and low (below -15 ° C) temperatures.
From the main sauce "mayonnaise" prepare a number of its varieties.
Mayonnaise with sour cream. INready-made mayonnaise add sour cream (from 350 to 775 g per 1 kg of sauce).
Mayonnaise with gherkins (tartare). pickled cucumbers (cornishons) are finely cut, combined with mayonnaise, sauce "Southern" is added and mixed.
Mayonnaise with herbs (ravigote). IN mayonnaise add pureespinach, finely chopped parsley, dill, tarragon and Southern sauce. Tarragon greens are pre-scalded.
Mayonnaise with horseradish. INmayonnaise add grated horseradish.
Mayonnaise with tomato (sharon). Onion finely chopped, sauteedWith vegetable oil, add tomato puree, sauté all together, cool and add to mayonnaise. Separately chop parsley and pre-scalded and chilled tarragon, add to the sauce.
Mayonnaise with jelly (banquet). INsemi-hardened fish ormeat jelly add mayonnaise and beat in the cold.
Vegetable oil dressings
Dressings are made by beating vegetable oil with vinegar.catfish They add sugar, salt, pepper, sometimes mustard. They are unstable emulsions in which the plantThe oil is emulsified in a vinegar solution. Emulsifiersthey serve ground pepper (powdered emulsifier)and mustard. The stabilizing effect of these emulsifiers is explainedis due to two reasons: firstly, their smallest particles,wetted by water, they are not wetted by fat and therefore, adsorbed on the surface of fat globules, they form protective films; secondly, the substances contained in them reduce the surfacestrong tension, facilitate emulsification and reduce airthe possibility of breaking the emulsion.
Dressings are temporary, unstable emulsions, so they are shaken before use.
Dressing for salads. IN3% vinegar dissolve salt, sugar.Then add ground pepper, vegetable oil and wellmixed.
Mustard dressing for salads. Mustard, salt, sugar, milkPeppers and yolks of boiled eggs are rubbed well. Then atwith continuous stirring, gradually introduce vegetableoil. Before the end of whipping add vinegar.
Mustard dressing for herring. They cook it in the same way as the mountainschichnuyu dressing for salads, but without yolks.
Vinaigrette sauce. Boiled egg yolks, salt, sugar, ground pepperrubbed. Then, with continuous stirring, graduallydyat vegetable oil. Add finely to the prepared masschopped capers, gherkins, green onions, parsley and tarragon, Southern sauce and mix everything well.
Table mustard. IN hot water add sugar, salt,rice, cloves, bay leaf and boil until sugar and salt are completely dissolved. The broth is filtered, cooled, vinegar is introduced. Mustard powder is sifted, mixed with a decoction (1: 1) and thoroughly rubbed. Then the rest of the decoction and vegetable oil are introduced. It is allowed to cook mustard without cinnamon and nailski. To ripen, mustard is kept for a day
Vinegar sauces
Vinegar sauces have a spicy taste. use themfor preparing cold snacks. Vinegar is bestwine or fruit. This group of sauces includesvegetable marinades with and without tomato and horseradish sauce.
Vegetable marinade with tomato. Carrots, onions, whitethe roots are cut into strips and sautéed in vegetable oil,add tomato puree and continue to sauté for more7 ... 10 min. After that, fish broth or water, vinegar,allspice peas, cloves, cinnamon and boiled15 ... 20 min. At the end of cooking add bay leaf, salt, sugar. Pour hot marinade over fried fish.
Marinade vegetable without tomato. Chopped carrots,onions, white roots are sautéed in vegetable oil until completely soft. Then add vinegar, allspice peas, cloves,cinnamon and boil for 15 ... 20 min. Laurel is added at the end of cooking.leaf, salt, sugar, starch (or flour), diluted with water, and bring to a boil. You can cook vegetable marinade without a thickener.In this case, chopped straws or figuresbut chopped (karbovannye) carrots and white roots are allowed toin fish broth. Sugar, salt, cloves, pepper are added to vinegarpowder, bay leaf, boil and filter. Then put atlet vegetables, onions, cut into rings, boiland season to taste. Hot marinade pour fried fish(for example, smelt) and kept for several hours.
Fuck sauce. Grated horseradish is brewed with boiling water, closedcover and let cool, then season with salt, sugar and vinegar. The sauce is kept for several hours in the cold. To soften the taste, you can add grated boiled beets.
For cooking with sour cream, horseradish is not brewed, boiledlump, as sour cream masks its sharp taste.
Oil blends
Oil mixtures are used for garnishing meat and fish.ny dishes, as well as for the preparation of sandwiches. They cook themrubbing butter with different products.
Green oil. Sort the parsley greens (remove the stems), rinse in cold water, dry and finely chop. Put the prepared greens in softened butter, add lemon juice or citric acid and mix so that the greens evenlydistributed in oil (for sharpness, you can add redny hot pepper or sauce "Southern"). Finished buttermolded into a loaf with a diameter of 3 cm weighing 250-300 g,put in cold water with ice and refrigerate. On vacation, cut into circles (0.5 cm thick) weighing 15-20 g each. Served with steaks, entrecote and fried fish in breadcrumbs.
Kilechnaya oil. The sprat fillet is wiped, thoroughly mixedsew with butter, shape and cool.
Herring oil. Herring fillets are rubbed and beaten withbutter and mustard.
Served with boiled potatoes, used for making sandwiches.
Anchovy oil. Chop capers and gherkins, anchovies and yolks of boiled eggs and grind everything in a mortar and rub through a sieve. Put the softened butter in a saucepan, add the pureed anchovy mixture and beat with a spatula. Then add vinegar, red hot pepper, salt to the oil and beat well again. Served with cold dishes of meat, poultry, game, for decorating sandwiches.
Cheese butter. Softened butter is whipped with grated Roquefort cheese. This oil has a pleasant taste and aroma. Used to make sandwiches.
Mustard oil. Butter is whipped with table mustard.
The food industry produces various sauces, and many of them have a very spicy taste (tkemali, Southern sauce, curry, hunting, etc.). They are served in small quantities with dishes such as barbecue, kebab, etc., or used as additives in the manufacture of cooking sauces.
The use of industrial sauces makes it possible to expand the range of sauces used in public catering.
Mayonnaise. They are used in salads, etc.hygienic dishes or prepare derivatives based on them.
Sauce spicy tomato. It is prepared from fresh tomatoes or somethingmatte puree with sugar, vinegar, salt, onion, garlic and spices.
Cuban sauce. Produce it by evaporation of tomatoes with sugar, garlic, salt, vinegar, spices. Add to meat sauces and mayonnaise.
Ketchups. They are also made from tomatoes or tomatopuree with various additives, but the tomato content in them is lower. To give the necessary consistency, thickeners (modified starches, etc.) are added to ketchups.
South Sauce. It has a very spicy taste and strength.spicy aroma. A sauce is prepared from soy fermented hydrolyzate with the addition of applesauce, tomato paste, vegetable oil, spices, spices, onions, garlic, raisins, vinegar and wine (Madeira).
Tkemali sauce. It is prepared from puree of tkemali plums withadding basil, cilantro, garlic and red hot pepper. It has a sharp sour taste.
Fruit sauces. They are prepared from fresh ripe apples, abribraids, peaches and other fruits.
In addition to ready-to-eat sauces, the food industry produces concentrates of white sauces, mushroom sauces and their derivatives. They are a powder, which is diluted with water in the right amount before use, and boiled for 2 ... 3 minutes, then butter is added. The raw materials for sauce concentrates are dry meat, mushrooms, vegetables, browned flour, tomato sauce, milk powder, sugar, salt, citric acid, spices, monosodium glutamate. They keep up to 4 months.
Assortment and principles of combination sauces with different dishes
For the preparation of sauces, various products are used, including many flavoring seasonings. With the help of sauces, you can emphasize the taste of the main product (for example, boiled chicken with rice and steam sauce) or mask unwanted odors (brine sauce for fish dishes).
When choosing sauces, one should take into account both the taste characteristics of the main product and the method of its heat treatment (roasting, boiling, etc.), since the sharpness of taste will be different. Consider also the taste characteristics of side dishes.
SaucesOil blends
Oil green
Fried fish, entrecote, beefsteak
Kilechnaya oil, herring oil
Fried fish, boiled potatoes, pancakes and for sandwiches
Cancer oil
crayfish soup
Cheese butter
For sandwiches and decoration of dishes
Mustard Oil
For sandwiches
Vinegar sauces
vegetable marinade
Fish fried and cold
Horseradish with vinegar
Cold and hot meat and fish dishes (jellied, assorted, etc.)
Vegetable oil sauces
Mayonnaise
Dressing for salads. Cold meat and fish snacks and poultry snacks
Mayonnaise with gherkins (tartare)
Fish and vegetable cold dishes and deep-fried fish
Mayonnaise with sour cream
Meat and fish cold dishes, for dressing salads
Mayonnaise with herbs (ravigote)
Cold and hot meat and fish dishes
mayonnaise with horseradish
Fish dishes, jelly, boiled meat
Mayonnaise with tomato (sharon)
Dishes of fried fish and boiled cold fish
Mayonnaise with jelly (banquet)
For decorating fish, meat and poultry dishes
salad dressing
Salads and vinaigrettes
mustard dressing for salad
Salads and vinaigrettes
Mustard dressing for herring
Herring
Vinaigrette sauce
offal dishes
industrial sauces
mayonnaise
Salads, dishes and industrial sauces
Tomato sauce spicy
In the manufacture of meat, fish and vegetable dishes
Kuban sauce
Meat, fish and vegetable dishes, for dressing borscht and cabbage soup
Ketchups
Meat, vegetable and pasta dishes
Sauce "Southern"
Oriental cuisine, addbred meat sauces and mayonnaise
Tkemali sauce
Dishes of Caucasian cuisine
fruit sauces
Add mayonnaise to salad dressing
Requirements for the safety of preparation and storage of ready-made complex cold dishes, sauces and preparations for them
Requirements for the quality of sauces, terms and conditions of their storage
Organization of safe preparation of cold meals and snacks
Cold shops are designed for preparing, portioning and decorating cold dishes and snacks. The range of cold dishes depends on the type of enterprise, its class. The product range of the cold shop includes cold appetizers, gastronomic products (meat, fish), cold dishes (boiled, fried, stuffed, jellied, etc.), lactic acid products, as well as cold sweet dishes (jelly, mousses, sambuki, jelly , compotes, etc.), cold drinks, cold soups.
The cold shop is located, as a rule, in one of the brightest rooms with windows facing north or northwest. When planning the workshop, it is necessary to provide for a convenient connection with the hot workshop, where the heat treatment of the products necessary for the preparation of cold dishes is carried out, as well as with the distribution of washing tableware.
When organizing a cold shop, it is necessary to take into account its features: the products of the shop after manufacturing and portioning are not subjected to secondary heat treatment, therefore, it is necessary to strictly observe sanitary rules when organizing the production process, and for cooks - the rules of personal hygiene; cold dishes should be produced in such quantities that can be sold in a short time. Salads and vinaigrettes, unseasoned, are stored in refrigerators at a temperature of 2-6 ° C for no more than 6 hours. Salads and vinaigrettes should be refilled immediately before the holiday; products left over from the previous day are not allowed to be sold: salads, vinaigrettes, jellies, aspic dishes and other especially perishable cold dishes, as well as compotes and drinks of our own production.
Cold dishes are released after cooling in refrigerated cabinets and should have a temperature of 10-14 ° C, therefore, a sufficient number of refrigeration equipment is provided in the workshop.
Given that the cold shop produces products from products that have undergone heat treatment and from products without additional processing, it is necessary to clearly distinguish between the production of dishes from raw and boiled vegetables, from fish and meat. All inventory, utensils, tools must be marked and used strictly in accordance with the marking. At small enterprises, universal workplaces are organized, where cold dishes are consistently prepared in accordance with the production program, specialized workplaces are organized in large cold shops.
Requirements for the quality of cold dishes and snacks
All cold snacks should be neatly and beautifully decorated, have a temperature of 10 -12 ° C. Taste and color should correspond to this type of product. None allowedsome signs of spoilage: discoloration, foreign odorsand flavors. The output must exactly match the setnoah norm.
Cold dishes and snacks should be served in special dishes: dishes, trays, salad bowls, snack plates, caviar bowls, bowls, etc., one or more servings.
Sandwiches. The bread is not stale, the thickness of the piece in open booterbrods 1 ... 1.5 cm, in closed - 0.5 cm; products neatlycut, cleaned, no signs of drying and changecolors. When making sandwiches, products should be laid in an even layer, have a smooth surface, taste andodor characteristic of the products used.
Vegetable salads. Green salads - leaves cut acrosswide ribbons, green color, dense consistency, elastistic, yellowed leaves, rough petioles are not allowed.Green leaves are not allowed in fresh cabbage salad, slimy and large particles of stumps are not allowed in sauerkraut. Fat colorred cabbage is bright red, wilted leaves and a blue tint of cooked cabbage are not allowed.
Green onions - elastic, crispy; yellowed pieces are not allowed.
Ridge cucumbers - peeled, fresh, strong, crunchyshchi; not allowed overripe, with coarse seeds.
Tomatoes - dense, retained their shape; dense partsstalks removed.
Boiled vegetables in salads - soft, but not overcooked,well cleaned, without darkening and skin residues.
Vegetables must be cut neatly, according tocutting shape. The texture of vegetables is elastic, taste, smell,color - corresponding to the products used.
Vinaigrettes. Vegetables cut into thin slices or cubeskami. The color is light red or bright pink. The taste is spicy,appropriate for the products used. Consistency: varesoft vegetables, salty - hard, crispy.
Fish gastronomic products. Well cleaned up, akcuratly sliced; sturgeon - without cartilage and skin; on topsalmon, chum salmon should not have fingerprints;so you need to lay out the fish on a plate with a knife, herring -V moderately salty, well cleaned, without a dark film on the inside. Ready chopped herring should contain drysubstances not less than 40%, fat - not less than 9, table salt -not more than 4 ... 6% and have an acidity of not more than 0.4% (in terms of acetic acid). In the recipe for chopped herring, the mainthe product makes up 45...50% (net) of the mass of the finished product.
Caviar should be beautifully laid out in the dish, its surface without weathering, the edges of the dish without individual eggs.
Fish cold dishes and snacks. The fish must be cleaneron from skin and bones, cut obliquely into wide pieces, ukRussian, have a color corresponding to the type of fish; at the jelliedfish jelly elastic, transparent, with taste and aroma of conctriturated broth, without turbidity (especially around the chunkkov lemon), light yellow, has a layer of at least 0.5 ... 0.7 cm,taste - corresponding to the taste of fish, depending on the thermalprocessing. In jellied fish and fish under the marinade, the taste and smell of spices should be clearly felt. Consistencythe fish is dense, soft, but not crumbly. At chopped herring -smeared.
In boiled fish, the surface is dense, retains its shape.
Meat cold dishes and snacks. Meat and meat productsshould be cut across the grain into thin widepieces without small pieces. The color of the surface should be characteristic of the color of the meat product, taking into account its thermalwork, without color changes (greening, dark spotsetc.). The roast beef in the middle is pink. taste, correspondingrelevant to this type of product. Elastic consistency, raftnaya, elastic.
Sausages must be thoroughly peeled and cut into thin circles or slices. Drying of the surface and discoloration (gray and greenish spots on boiled sausages) are not allowed.
The jelly should be well frozen, dense, notspread, with pieces of the main product, evenlydistributed throughout the mass. Color gray, taste, peculiarto the product from which the jelly is made, with the aroma of garlicnok and spices. The consistency of jelly is dense, elastic, meatyproducts - soft.
The pate has a variety of shapes, decorated with butter and eggs.tsom. Taste and smell characteristic of the products used, with aromat of spices and spices; color from light to dark brown.The consistency is soft, elastic, without grains.
In dishes seasoned with mayonnaise, it should not be recognizedkov its delamination (yellowing).
Requirements for the quality of cold sauces
The quality of the sauce is determined by consistency, color, tasteand aroma. When evaluating the quality of sauces with fillers (saucewith gherkins, etc.) take into account the shapecuts and the amount of filler.
Vegetables that are part of the sauce in the form of a filler shouldbe finely and neatly chopped, evenly distributednym in sauce, soft.
Sauces should have conci characteristic of each group.stent, color, taste and aroma.
Vegetables in marinades should be neatly chopped,soft; horseradish for sauce - finely grated.
Sauce colormarinade with tomato - orange-red, mayonnaise - whitewith a yellow tint, mushroom - brown. Color depends onproducts used and compliance with the technological process.
Marinades should have a sour-spicy taste, aroma of vinegar, vegetables and spices. Unacceptable smack of raw tomatopuree and too sour taste.
mayonnaise sauce and its derivatives must not have a bittertaste and be too spicy, and horseradish sauce with vinegar should notwives to be bitter or not sharp enough.
Conditions and terms of storage of cold dishes and snacks
Cold dishes and snacks are perishable items, so they should be prepared in small portions andquickly sell, as storage dramatically worsens their tasteand appearance.
Cold dishes and snacks, as well as semi-finished products for them, should be stored in refrigerated cabinets at a temperature of 0 ... 6 ° Cand relative air humidity of 75...85%. They should be keptthread in porcelain or enameled dishes (without cracks and frombroken enamel), closed lid or dry gauze.
Roast beef, ham, poultry, game are stored on dishes or againstnyakh, salmon, salmon, sturgeon and similar products - for stampsdry boards under dry gauze. Cut products rerecommended before submission.
Semi-finished meat, capital and fish salads, as well asthe same salads from sauerkraut, made on the harvesterenterprises, can be stored at a temperature of 4 ... 8 ° C for 12 hours.
Sliced sandwich products can be stored attemperature not higher than +6 °С 30...40 min. Ready sandwiches hranyat no more than 30 minutes in trays, covered with foil or parchment. Snack sandwiches covered with jelly - no more than 12 hours.
Salads and vinaigrettes, undressed, and vegetables for themtemperature + 4...8 °C can be stored up to 12 hours.You are allowed to store no more than 1 hour for decorating salads.
Seasoned salads from boiled vegetables are subject to saletions no later than 30 minutes, and from raw - 15 minutes.
Cold fish dishes are also not subject to long-termstorage. Can be stored and sold within the nextgeneral terms (temperature +4...8 °C):
pates, chopped herring, fried fish - 24 hours; jelliedfish-12 h; hot smoked fish - no more than 72 hours; canned food,dispensed for snacks, no more than 6 hours from the moment of opening the cans(immediately removing from jars) in porcelain, glass orenamelware; jellied fish with mayonnaise and marihome - up to 24 hours
Meat cold dishes and snacks can be stored at the same temperature.the same temperature for the following time:
meat jelly - no more than 12 hours, meat aspic, pate - no moremore than 24 hours; fried meat products - no more than 48 hours; boiledmeat products, poultry and game - 24 hours.
Meat and fish cold dishes with garnish, as well as fordressed with sauces, store no more than 30 minutes.
Stuffed peppers, zucchini, eggplant, and caviar fromthem and mushrooms are stored for 24 hours.
Conditions and terms of storage of cold sauces
Oil blends keep in the refrigerator for several days. Forto increase the shelf life, the formed oil mixtures are wrapped in parchment, cellophane or plastic wrap. It is impossible to store oil mixtures for a long time, since the surface of the oil is oxidized by oxygen in the air and yellow under the action of light.no, which also leads to a deterioration in taste.
Industrial table mayonnaise stored atat a temperature of 18 ° C up to 45 days, and at a temperature of 5 ° C - 3 months.
So mustache mayonnaise, prepared at a public pitanya, its derivative sauces, as well as salad dressings are stored for 1 ... 2 days at a temperature of 10 ... 15 ° C in a non-oxidizing container(enamelled or ceramic), refills - in bottles.
Marinades and horseradish sauce with vinegar keep refrigeratedfor 2 ... 3 days in the same container with a closed lid.
Risks in the field of safety of cooking processes and finished complex cold culinary products
Sanitary requirements for the preparation of cold dishes. Cold dishes and snacks are prepared from various raw and cooked products using fresh parsley, dill, lettuce. The cooking process is quite lengthy (includes slicing, mixing, dressing, decorating) and takes place without further heat treatment of products.
All these factors create favorable conditions for the secondary contamination of cold dishes with pathogenic microorganisms, which can cause food poisoning and acute intestinal infections in consumers.
To prevent infection of cold dishes and snacks during the preparation process, it is necessary to strictly observe sanitary rules:
Prepare cold vegetable, meat, fish dishesand snacks, sandwiches, and sweet meals at various workplaces.
Strictly observe the labeling of cutting boards, knives and tools, organizing their washing and storage in the same workshop.
Store boiled vegetables cut for salads, vinaigrettes, side dishes for cold meat and fish dishes.discord at a temperature of 2 to 6 "C, potatoes-12 h, carrot,beets -18 hours
Store salads, vinaigrettes dressed for no more than 1 hour at a temperature of 2 ... 6 ° C, undressed - 6 hours.
Meat, fish gastronomic products to clean forpreviously, store at a temperature of 2 to 6 °C. Cut them into piecesthat workplace only as needed before leaving meals and sandwiches.
Jellied meat, fish dishes, jellies, goto patestwist in compliance with sanitary rules, store at a temperaturere from 2 to 6 "From 12 noon
In the process of preparing, decorating cold dishes and forpiece should be touched less with hands, using forslicing various machines, and for mixing and decoratinginventory, tools, special rubber gloves.
Sanitary rules for the preparation of perishable meat dishes and products. The cooking process of some dishesed after the heat treatment of products, which can cause themsecondary contamination with microbes and make these dishes soonperishable and therefore hazardous to human health.
During the warm period of the year (its duration is set locally), the preparation and sale of products of increased epidemiological danger (jelly, pate, aspic, pancakes and meat pies, etc.) are allowed with the permission of the State Sanitary and Epidemiological Supervision for each specific enterprise, based on production capabilities and climatic conditions .
In the process of preparing perishable foods, it is necessary to observe a sanitary regime.
After disassembling and grinding the meat, the jelly is boiled again for 10 minutes, poured hot into clean molds, after cooling it is stored in the refrigerator of a cold workshop at a temperature of 2 ... 6 ° C for no more than 12 hours. forbidden.
Boiled meat, poultry, fish, intended for the preparation of aspic dishes, must be boiled again in the broth for 10 minutes after cutting. Aspic dishes are prepared in a cold workshop, stored there in a refrigerator at a temperature of 2 to 6 ° C for no more than 12 hours.
After frying the main products, the liver pate is carefully ground hot in a meat grinder (intended only for finished products). The baked pate is heated in an oven to 90 ° C in the thickness of the product, stored at 2 ... 6 ° C, sold within 6 hours.
During the summer period (from May 1 to October 1), the production of jellies,pates, pancakes and meat pies are allowed only with the permission of the local centers of the State Sanitary and Epidemiological Supervision.
Sanitary quality control of prepared food
Guided by the standard definition and evaluating the specifics of catering products, underquality of catering products it is necessary to understand the totality of product properties that determine its suitability to ensure the normal activity of the human body, that is, to satisfy the physiological needs of a person for nutrients and energy, taking into account the principles of rational nutrition.
Public catering products have many properties that can manifest themselves during their consumption, i.e. during development, production, storage, transportation, use.
Product Feature - it is an objective feature of the product that can be manifested during its operation or consumption. The set allows you to distinguish one type of product from another. Product properties can be conditionally divided into simple and complex. The simple properties include appearance, color, and the complex properties include digestibility, digestibility, etc.
The quality of a product depends on the quality of its constituent products. Product quality can be noted as the total set of technical, technological and operational characteristics of the product, through which it will meet the requirements of the consumer when it is consumed. Quality measurement involves mainly determining and evaluating the degree or level of conformity of products to this general population.
Quality indicators are used to evaluate the quality of products.
Product quality index - this is a quantitative characteristic of one or more product properties that make up its quality, considered in relation to certain conditions of creation or consumption. The product quality indicator quantitatively characterizes the suitability of products to satisfy certain needs. The range of quality indicators depends on the purpose of the product and can be numerous for multi-purpose products. The product quality indicator can be expressed in various units (kcal, percentage, points, etc.),But may be dimensionless. When considering a quality indicator, one should distinguish, on the one hand, the name of the indicator (humidity, ash content, microbial contamination, elasticity, viscosity, etc.), and on the other hand, its numerical value, which may vary depending on different conditions (for example, humidity 68%, energy value)
The possibility of quality management implies the need and possibility of quantitative assessment of indicators. To assess the quality of public catering products, a system of indicators (single, complex, defining, integral) can be used.
Single indicator - this is an indicator of product quality that characterizes one of its properties, for example, taste, color, aroma, moisture, elasticity, consistency, swelling capacity, etc. Single indicators can refer both to a unit of production and to the generality of units of homogeneous products, characterizing a simple property.
Complex indicator - an indicator characterizing several product properties or one property consisting of several simple ones. So, the indicator of culinary readiness, widely used in culinary practice, is complex, which means a certain state of a culinary product, characterized by a complex of physico-chemical, structural-mechanical and organoleptic properties that make it suitable for use. An indicator of the quality of culinary products is also nutritional value. is complex and reflects the fullness of useful properties associated with the content of a wide range of nutrients (proteins, fats, carbohydrates, minerals, vitamins, etc.), its energy value and organoleptic qualities of products.The term "biological value" used characterizes the quality proteins contained in the product, and balance in amino acid composition, digestibility and assimilation, which depend not only on the amino acid composition, but also on its structure.
Energy value - a term that characterizes the proportion of energy that can be released from food substances in the process of biological oxidation and used to ensure the physiological functions of the body.
Defining indicator product quality - an indicator by which products are evaluated. For example, it is necessary to evaluate the quality of a product whose organoleptic evaluation is fundamental. Assume that a decision has been made to evaluate the quality of cakes according to the table. 1 set of values, the indicators of which are expressed in points.
Product quality indicators
PropertiesWeight factor
Average results
estimates
Smell and taste
4
4,5
Structure (sectional view)
3
3,0
Color
2
4,0
Form
1
2,0
surface and itsfinishing
2
3,7
Each indicator can have one of the following scores: excellent - 5, good - 4, satisfactory, bad - 2, very bad (unsatisfactory). For each indicator, experts have established a coefficient of weight (importance), according to which the most significant indicator for this type of product is allocated.
Weight factor product quality indicators - this is a quantitative characteristic of a given product quality indicator, characterizing the average data of quality indicators. Weight coefficients can be determined by a sociological or expert method, as well as on the basis of an analysis of the impact of a given indicator of product quality on the efficiency of its consumption or sale.
The defining indicator of quality is found as follows: experts evaluate each indicator in points, then the average results of the assessment are multiplied by weight coefficients and the products are summed up. For the data given in table. 8, the defining indicator (in points) will be: 4 4.5+3 3.0+2 4.0+1 2.0+2 3.7 = 45.1.
If the decision to assess the quality of cakes (or other products) is taken, taking into account other properties (calorie content, keeping quality, etc.), then the defining indicator should include the relative values of the indicators of these properties with the corresponding weight coefficients.
In turn, the properties taken into account by the defining indicators can be characterized by single and (or) complex indicators of product quality. If the defining indicator is complex, it is calledgeneralized. It is necessary to use a generalized indicator carefully, not allowing overlapping by one single indicator of significant product deficiencies that are characterized by other single indicators. If the products of the culinary or confectionery industry are rated at least 2 or 1 points for at least one of the indicators, then in general it should be rated at 0 points (unsatisfactory) and removed from sale without calculating the total points, draw up an act and give an opinion on the possibility of processing culinary products , refinement or processing of confectionery products. The generalized indicator in such cases should be taken equal to zero.
Methods for determining quality indicators. Depending on the measuring instruments used, the methods are divided into measuring, registration, calculation, sociological, expert and organoleptic.
Measuring methods are based on information obtained with the use of measuring and control instruments. With the help of measuring methods, such indicators as mass, size, optical density, composition, structure, etc. are determined.
Measurement methods can be subdivided into physical, chemical and biological.
Physical methods are used to determine the physical properties of products: density, refractive index, refractive index, viscosity, stickiness, etc. Physical methods are microscopy, polarimetry, colorimetry, refractometry, spectrometry, spectroscopy, rheology, luminescent analysis, etc.
Chemical methods are used to determine the composition and amount of substances included in the product. They are divided into quantitative and qualitative - these are methods of analytical, organic, physical and biological chemistry.
Biological methods are used to determine the nutritional and biological value of products. They are divided into physiological and microbiological. Physiological are used to establish the degree of assimilation and digestion of nutrients, harmlessness, biological value. Microbiological methods are used to determine the degree of contamination of products with various microorganisms.
Registration methods - these are methods for determining product quality indicators, carried out on the basis of observing and counting the number of certain events, items or costs. These methods are based on information obtained by registering and counting certain events, such as product failures, counting the number of defective products in a batch, etc.
Estimated methods reflect the use of theoretical or empirical dependences of product quality indicators on its parameters. Calculation methods are used mainly in the design of products, when the latter cannot yet be the object of experimental research. with the same method, dependencies between individual indicators of product quality can be established.
Sociological the method is based on the collection and analysis of opinions of actual and potential consumers. The opinions of actual consumers of products are collected orally, by means of a survey or distribution of questionnaires, by holding conferences, meetings, exhibitions, tastings, etc. This method is used to determine weight coefficients.
Expert method - this is a method for determining product quality indicators, carried out on the basis of a decision made by experts. This method is widely used to assess the level of quality (in points) when establishing the nomenclature of indicators taken into account at various stages of management, when determining generalized indicators based on a combination of single and complex quality indicators, as well as when certifying product quality. The main operations of expert evaluation are the formation of working and expert groups, product classification, construction of a scheme of quality indicators, preparation of questionnaires and explanatory notes for interviewing experts, interviewing experts and processing expert assessments.
organoleptic method is a method carried out on the basis of the analysis of the perception of the sense organs. The values of the quality indicators are found by analyzing the received sensations based on the experience. Therefore, the accuracy and reliability of such values depend on the qualifications, skills and abilities of the persons who determine them. The orgaioleptic method does not exclude the possibility of using technical means (loupe, microscope, microphone, etc.) that increase the susceptibility and resolution of the sense organs. This method is widely usedFor determination of quality indicators of public catering products. The quality indicators determined by this method are expressed in points.
marriage
Daily quality control of products at each public catering enterprise is carried out by a rejection commission. In large enterprises, it includes a director or his deputy, a production manager (deputy), a process engineer, highly qualified cooks, confectioners who have the right to personal food rejection, a foreman cook, a sanitary worker or a member of the sanitary post of a public catering enterprise, an employee of a technological laboratory (in the presence of a technological laboratory). In small enterprises, the composition of the marriage commission includes the head of the enterprise, the head of production or the cook-foreman, a highly qualified cook or confectioner, a member of the sanitary post.
The chairman of the marriage commission may be the head of the enterprise or his deputy, the head of production (deputy) or a process engineer.
Representatives of the trade union organization of public catering enterprises take part in the work of marriage commissions; representatives of the trade union organization of the serviced enterprise, institution or educational institution, members of the people's control group of the public catering enterprise and the serviced production enterprise. The composition of the marriage commission is approved by the order of the enterprise.
Before carrying out the rejection of public catering products, members of the rejection commission (or a laboratory employee) should familiarize themselves with the menu, recipes for dishes and products, cost cards or price lists, the technology for preparing dishes (products), the quality of which is assessed, as well as with their quality indicators established by regulatory documents.
The scrapping commission in its activities is guided by the Regulations on the scrapping of food in public catering establishments, regulatory documents - collections of recipes for dishes and culinary products, technological maps, quality requirements for semi-finished products, ready meals and culinary products, specifications, price lists.
The commission checks each batch of finished products, drinks and semi-finished products before the start of sale in the presence of their direct manufacturer. Portion dishes are controlled by the production manager or his deputy, the foreman cook periodically during the working day.
To control the quality of finished products in restaurants and cafes, quality posts can be created, which are headed by foreman chefs who control the step-by-step processing of products and their output. Quality control of dishes at the dispensing area is the responsibility of the production manager and his deputy. They monitor the insertion of components and the design of dishes, and regulate the issuance process. The quality of the dishes in appearance is also checked by the waiter.
Marriage is carried out as soon as dishes, products, semi-fabrics are ready.rikats before the start of the sale of each newly prepared batch.
The scrapping commission determines the actual weight of piece products, semi-finished products and individual components, conducts an organoleptic assessment of the quality of food, makes suggestions to improve the taste of dishes, draws attention to compliance with the technological process of preparing dishes and drinks, the correct storage of food at the dispensing area, the availability of the necessary components for decoration and dispensing dishes, the temperature of their release. The results of quality control of products are recorded in the rejection log (Appendix 1).
Dishes are tasted in a certain sequence, and blueyes set menus in the order in which they are offeredconsumer.
The organoleptic evaluation of the quality of each batch of manufactured products is carried out according to a five-point system. To obtain objective results in the organoleptic evaluation of food quality, each of the indicators - appearance, color, smell, taste, texture - is given the appropriate ratings: "5" - excellent, "4" - good,"3" - satisfactory, "2" - bad. Based on the ratings for each indicator, the rating of the dish (product) in points is determined (as an arithmetic mean, the result is calculated with an accuracy of one decimal place).
The rating "excellent" is given to dishes and products, fully answereddemanding requirements that are established by the recipe and production technology, and all organoleptic indicators corresponding to high quality products.
The “good” rating is given to dishes and products with minor, easily removable defects in appearance (color, cut of the product) and taste (slightly undersalted).
At "satisfactory" evaluate dishes and products, cookedmanufactured with more significant violations of the production technology, the implementation of which is allowed without modification or after it (undersalting, partial burning, shallow cracks, shape violation).
"Unsatisfactory" (marriage) evaluate dishes and productswith defects, in the presence of which it is not allowed - implementationproducts (foreign smell and taste, inappropriateconsistency, strong salting, violation of the form, etc.) - Persons guilty of preparing dishes and low-quality products are held financially and administratively liable.
To carry out the marriage, the commission must have at its disposal scales, knives, a chef's needle, scoops, a thermometer, a kettle with boiling water for rinsing the instruments for each member of the marriage commission, in addition, two spoons, a fork, a knife, a plate, a glass of iced tea (or water ), notebook and pencil. Before starting work, members of the marriage commission should put on sanitary clothing, wash their hands thoroughly with warm water and soap, rinse them several times and wipe dry.
Braking begins with determining the mass of finished products and individual portions of the first, second, sweet dishes and drinks. Piece products are weighed simultaneously in 10 pieces. and determine the average weight of one piece, the finished dishes are selected from those prepared for distribution, weighing them separately in the amount of three servings, and the average weight of the dish is calculated. The main product that is part of the dish (meat, fish, poultry, meatballs, pancakes, cheesecakes, portions of rolls, casseroles and puddings) is weighed in the amount of 10 servings. The mass of one serving may deviate from the norm within ± 3%, the total mass of 10 servings must comply with the norm. This is how the average mass of portions of meat, fish and poultry is established, with which the first courses are served. Permissible deviations of their mass from the norm ± 10%.
At the distribution, the temperature of the dishes is checked during the holiday, using a laboratory thermometer (in a metal frame) with a scale of 0 ~ 100 ° C.
Separate indicators of the quality of controlled dishes and the product are evaluated in the following sequence: indicators evaluated visually (appearance, color), smell, texture, and finally, properties evaluated in the oral cavity (taste and some features of consistency, uniformity, juiciness, etc.)
Liquid dishes for organoleptic evaluation are poured into a common plate, their appearance is assessed, then the members of the commission take a sample into their plates with one spoon, and with the help of another they taste it. Dense dishes (secondary, cold, sweet), after evaluating the appearance, are cut into pieces on a common plate, which are transferred to their plates.
Describing the appearance, pay attention to the specific features of this most important indicator: the integrity of the surface, the correct shape retention after cutting, storage or heat treatment; appearance on a break or cut, external signs of the aesthetic design of a dish, culinary or confectionery product.
The taster, when determining the taste of food, should not feel hungry and should not be full.
When evaluating dishes, their most characteristic properties are taken into account. For example, when evaluating meat dishes, special attention is paid to taste, smell, texture. Moreover, the characteristic of the last indicator depends on the type of product. So, the meat (piece) should be soft, juicy; the consistency of minced meat products - elastic, loose, juicy, offal dishes - typical for this type, with a fresh smell and pleasant taste.
The defining indicators of fish dishes are taste, smell and texture. The texture of the fish should be soft, juicy, but not crumbly. Boiled fish should have a taste characteristic of this species, with a pronounced taste of vegetables and spices, and fried fish should have a pleasant, slightly noticeable taste of fresh fat on which it was fried.
For salads and vegetable snacks, consistency and freshness are of great importance, since their high vitamin value is associated with them. When evaluating, it is important to pay attention to the color and appearance of vegetables, which indicate the correct storage and processing.
If during the organoleptic evaluation of a dish (product) at least one of the indicators is estimated at 2 points, then the product is not subject to further evaluation, it is rejected and removed from sale.
In order to more fully assess the quality of products of public catering enterprises, employees of the Gossanepidnadzor centers periodically check the chemical composition and energy value of food, the rate of input of raw materials and the yield of finished products in sanitary laboratories and conduct a bacteriological study of it. In addition, they measure the temperature of the release of the dish and give a qualitative assessment of the design.
Sampling and sampling is carried out in accordance with the "Rules for the sampling of food products for research in sanitary laboratories." Each sample is placed in a clean, dry, tightly closed container (glass jars, bottles, polyethylene bags), and for bacteriological examination - in sterile dishes. The samples are tightly closed and sealed with the seal of the enterprise or the seal of the State Sanitary and Epidemiological Supervision Authority. For the samples taken, an act is drawn up in two copies, one of which is sent to the laboratory, and the other is left at the enterprise to write off the seized dishes and products.
In sanitary laboratories, samples of food products are subjected to physical, chemical and bacteriological examination, the results of which are reported to the enterprise. If the result is unsatisfactory, the entire batch of culinary products is not allowed for sale.
SCHEME
ORGANOLEPTIC QUALITY ASSESSMENT OF SEMI-FINISHED PRODUCTS,
DISHES AND CULINARY PRODUCTS
Date, time of product manufactureName of products, dishes
Organoleptic evaluation, including assessment of the degree of readiness of the product
Permission to implement (time)
Responsible executor (F., I., O., position)
FULL NAME. the person who performed the marriage
Note
1
2
3
4
5
6
7
DEPARTMENT OF EDUCATION OF THE CITY OF MOSCOW
State budgetary professional educational institution
Moscow city
“PpolytechnicCollege No. 47 NAMED AFTER V.G. FEDOROV"
(GBPOU PT No. 47)
Attestation pedagogical measuring materials
by discipline TECHNOLOGY OF COOKING COMPLEX COLD CULINARY PRODUCTS professional cycle of disciplines
basic training
for the specialty/profession of secondary vocational education
Test specification
| 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 assignment | 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 | |||||||||||
Testing instructions
Before starting testing, students should be familiarized with the purpose, features (number of tasks, execution time, types of questions and answer rules, etc.), rules and time frames for testing.
Students are not allowed to move around the audience, talk; if a student has a question, he needs to raise his hand and wait for the teacher to come up.
The student is allowed to use draft sheets, reference materials, a calculator if they are required by the test conditions.
Before testing, answer forms are signed and brief instructions are given for completing the task for those tested:
read the test questions carefully;
it is not allowed to communicate with each other during the work;
answers are written clearly and legibly;
the name of the person being tested, faculty, course, group are entered in the form.
After a brief instruction, the test students are given forms, the start time of work is fixed.
At the end of the time, the work stops and is handed over for verification.
Discipline test Technology of preparation of complex cold culinary productsprofessional cycle of disciplines
for vocational professions 19.02.10 Technology of catering products
OPTION 1
Exercise
1. Cold food serving temperature
2. The windows of the cold shop should face:
1) north
2) to the west
3) to the east
4) to the north or northwest
3. Ceiling height in production halls must be at least:
1) 2.2 m 2) 2.5 m 3) 3 m 4) 3.3 m
4. Cold shop microclimate factors:
1) temperature and humidity
5. The form of cutting vegetables for the preparation of sauce "Vegetable marinade with tomato":
1) small cube
4) straw
6. What sauce is tartar sauce derived from?
1) "Marinade" 3) "Polish"
7. Which sauce has a uniform consistency:
2) "tartar" 4) vinaigrette sauce
8.
9. Light snack served in Spanish bars with beer or red wine:
1) pita 3) sandwich
2) burger 4) pincho
10. The protein of this vegetable is considered complete and is equivalent to the protein of a chicken egg:
1) potatoes
2) cabbage
3) celery
11. In order to prevent staining of vegetables in vinaigrette, beets after cutting must be _____________________________________________________________.
12. The time during which employees carry out the process of cooking and its sale is considered _______________________________________.
13. To reduce the fat content in mayonnaise, you can add _______________________________________ to it.
14. It releases ethylene and can cause premature ripening of nearby fruits, so it is added before dressing fruit salads: __________________________.
15. The mass of bread for an open sandwich is ______________.
16. Portioning of ready-made cold dishes and snacks should be carried out in a room with an air temperature of ________ on tables with a cooled work surface.
17. For the preparation of sandwiches with fatty foods, as well as with foods with a pronounced taste and smell, it is recommended to use bread: ____________________.
18. According to the composition of the products, determine the name of the sauce: carrots, onions, parsley (root), tomato puree, vegetable oil, vinegar, sugar, fish broth. _______________________________________________ .
19. Establish a correspondence between the correct use of cutting boards in the preparation of culinary products
CUTTING BOARD COLOR PRODUCT TYPES
A) green 1) vegetables
B) brown 2) raw meat and poultry
C) blue 3) dairy products, cheese, bread
D) white 4) seafood and fish
5) semi-finished products after heat treatment
2. It is allowed to place on the basement floor, without natural light:
1 ) cold shop 3) warehouse
2) administrative premises 4) vegetable shop
3. The walls of the cold shop are lined with ceramic tiles to a height:
1) 1 m 3) 1.6 m
2) 1.5 m 4) 1.8 m
4. Input quality control consists of:
1) control of incoming raw materials
2) control of the organization of the workplace
3) control of the organization of the technological process
4) equipment check
5. Form of cutting gherkins for Tartar sauce:
3) straw
6. Mayonnaise sauce is included in the group:
1) egg-oil 3) vegetable oil
2) on vinegar 4) oil mixtures
7. The optimum temperature of vegetable oil for making mayonnaise:
1) 2…4С 2) 6…8С 3) 16…18С 4) 22…24С
8. Bread is cut into slices 1..1.5 cm thick for sandwiches:
1) open 3) canapes
2) closed 4) eateries
1) tapas 3) finger food
2) pincho 4) sandwich
10. The composition of this vegetable includes tartronic acid, which delays the transformation of carbohydrates and fats in the body:
1) white cabbage
2) carrots
Task 11-18. Write the word in the answer field in the form of the appropriate case.
11. So that the horseradish sauce does not taste bitter, the horseradish root after grinding is necessary: _________________________________.
12. Production workers perform operations in the process of work at workplaces: _____________________________________________.
13. If warm vegetable oil is taken to prepare mayonnaise, then it may come: _____________________________________________________.
14. Some varieties of this vegetable surpass carrots in the amount of carotene.
_______________________________________ .
15. The nutritional advantage of vegetable oil is the absence of
__________________________________.
16. Deadlines for the sale of salads, vinaigrettes, gastronomic products _________.
17. According to the technology of preparation, sandwiches are divided into: ________________, ___________________ and _____________________.
18. According to the composition of the products, determine the name of the sauce: carrots, onions, parsley (root), vegetable oil, vinegar, sugar, starch, water. _______________________________________________ .
Task 19 -20. Set a match.
A) First 1. Treatment with detergent solution
B) Second 2. Disinfection 5 min at 40…50С
C) Third 3. Soaking in warm water 5…10 min
D) Fourth 4. Rinsing with running water
5. Disinfection 15 min at 100C
20. Determine how many servings of marinated fish can be released with 6 kg of sauce available.
The output of the sauce for 1 serving is 75 grams.
OPTION 3
Exercise1-10 choose one correct answer.
1. Illumination coefficient of the cold shop:
2. Control of the organization of the technological process and jobs in the processing of raw materials:
1) operational 3) input
2) organizational 4) organoleptic
3. Recipes for cold sauces are given in the Collection based on:
1) 1 portion
2) 500 grams
3) 100 grams
4) 1000 grams
4. Sauce consisting of egg yolks, mustard, vegetable oil and vinegar:
2) "Polish"
4) marinade
5. The mass of one chicken egg is adopted in the Collection of recipes:
1) 38 grams
2) 40 grams
3) 42 grams
4) 50 grams
6. For what purpose mayonnaise is sometimes prepared with white sauce:
1) calorie increase
2) calorie reduction
3) expanding the range
4) creating consistency
7. The second name of the snack sandwich:
1) toast 3) sandwich
2) bruschetta 4) canape
8. A sandwich that can be served as a main course:
1) Canape 3) Sandwich
2) Toast 4) Finger food
9. Three Bite Snack:
4) Finger food
10. The number of products for a complex sandwich:
1) 2 - 3 2) 3 - 6 3) 4 - 5 4) 3 - 4
Task 11-18. Write the word in the answer field in the form of the appropriate case.
11. When preparing mayonnaise sauce, a more stable emulsion is obtained with the whipping method: __________________________________________.
12. The most effective method of practical training of production personnel is: ______________________________.
13. Unstable emulsions in which vegetable oil is emulsified in a solution of vinegar are called: _________________________________.
14. When carrying out the marriage of cold dishes and snacks, you must first: ___________________________________________.
15. To preserve the color of red cabbage, it is recommended to wash: ____________________________________________.
16. Consumption rates for vegetables, fruits and herbs can be increased or decreased by: _________.
17. Just one fruit fully satisfies the daily requirement for vitamin C: ____________________.
18. Based on the composition of the products, determine the name of the sauce: egg yolks, vegetable oil, mustard, salt, sugar, vinegar. _______________________.
Task 19 -20. Set a match.
19. Establish a correspondence between the consumption rates of salt and spices for the preparation of cold dishes and snacks.
NAME QUANTITY FOR 1 SERVING
A) salt 1) 3 - 5 g
B) ground pepper 2) 0.01 g
C) peppercorns 3) 0.05 g
D) bay leaf 4) 0.02 g
20. Determine how many servings of marinated fish can be released with 3 kg of sauce available. The output of the sauce for 1 serving is 50 grams.
OPTION 4
Exercise1-10 choose one correct answer.
1. The remoteness of the workplace from the window should not exceed:
3) 8 meters
4) 10 meters
2. In accordance with the norms of illumination per 1 m of area should account for:
1) 10 W 2) 20 W 3) 30 W 4) 100 W
3. Recipes for cold appetizers are given in the Collection of Recipes based on:
1) 1 portion
2) 500 grams
3) 100 grams
4) 10000 grams
4. This fruit contains enzymes that help tenderize meat:
5. Sauce of mashed plums, basil, cilantro, garlic and red pepper:
1) tkemali 3) plum
2) fruity 4) pesto
6. Factors of the microclimate of the cold shop:
1) temperature and humidity
2) temperature and air velocity
3) temperature, humidity and air velocity
4) temperature, humidity and thermal radiation from equipment
7. Which cold sauce has a uniform consistency:
2) "tartar" 4) sour cream
8. Slicing thickness of bread for canapés:
1) 0.5 - 0.7 cm 2) 0.6 - 0.7 cm 3) 0.7 - 0.8 cm 4) 0.8 - 1 cm
9. Cold appetizer "two bites":
1) tapas 3) finger food
2) pincho 4) sandwich
10. The water contained in this vegetable dissolves many toxic substances in the body:
1) tomato 3) spinach
2) cucumber 4) leek
Task 11-18. Write the word in the answer field in the form of the appropriate case.
____________________________________________________________.
12. The reduction of the production cycle is currently achieved at enterprises using semi-finished products:
______________________________________________________________.
13. In the manufacture of dressings, in order to obtain a more stable emulsion, besides mustard, ______________________________________________ is used.
15. The mass of one serving of fresh or boiled vegetable salad is ________________________.
___________________________________________ .
18. According to the composition of the products, determine the name of the sauce: vegetable oil, egg yolks, table mustard, sugar, vinegar, horseradish (root).
____________________________ .
Task 19 -20. Set a match.
19. Establish a correspondence between the sequence of processing eggs when preparing cold snacks.
WASHING SECTIONS PROCESSING TECHNOLOGY
A) First 1. Rinsing with running water
B) Second 2. Disinfection 5 min at 40….50С
C) Third 3. Disinfection 15 min at 100C
D) Fourth 4. Treatment with detergent solution
5. Soaking in warm water 5…10 min
20. Determine how many servings of jellied fish can be released, having 6 kg of horseradish sauce with vinegar available.
The output of the sauce for 1 serving is 30 grams.
Answers to the test on the TECHNOLOGY OF COOKING COMPLEX COLD CULINARY PRODUCTS
professional cycle of basic training disciplines
| № 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 |
||||||
Criteria for evaluating the educational achievements of students:
For each correct answer:
Tasks of the 1st level of complexity (tasks No. 1-12) - 1 point,
Tasks of the 2nd level of complexity (tasks No. 13-18) - 2 points,
Tasks of the 3rd level of complexity (tasks No. 19-20) - 3 points,
Wrong answer - 0 points.
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;
The score "4" (good) corresponds to the test results, which contain from 71% to 90% of correct answers (22-27 points);
Grade "3" (satisfactory) from 70% to 50% of correct answers (15-21 points);
Grade "2" (unsatisfactory) corresponds to test results containing less than 50% of correct answers (less than 15 points).
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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, appetizers 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 adherence to 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 that 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, using a chef's needle with a 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 plaited.
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 bowl).
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 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.
Separate 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 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.
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, since some dishes do not need in heat treatment.
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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