Light and complex cold appetizers. cold appetizer recipes

Baskets - prepared from puff and unleavened dough. Used to serve various products and culinary products (salads, pates, tongue, ham, crabs, squid, etc.). Yield 100 g (2-4 pieces) per serving.

Vol-au-vents are made from puff pastry. Used to serve caviar, chicken, ham, salted fish and salads. Yield 80 g (2-4 pieces) per serving.

From fish products for the preparation of baskets and vol-au-vents, you can use granular, pressed and chum caviar, balyk products, salted fish, hot and cold smoked, as well as a variety of canned fish.

From meat products, you can use ham, various sausages, boiled and fried meat products, as well as other gastronomic and culinary meat products.

Products selected for baskets and vol-au-vents should be combined in appearance, color and taste.

For decoration, butter, meat mixtures, mayonnaise, fresh and pickled cucumbers, red sweet peppers, eggs, lemon, fruits, etc. are used.

If the workshop organizes the baking of tartlets, then a separate room is allocated for the production table and the oven.

Algorithm for making baskets (tartlets)

Recipe:

Wheat flour 1657 g, table margarine 386 g, milk 386 g, sour cream 200 g, melange 228 g, sugar 57 g, salt 17 g.

Dough weight 2841g

Yield 100 pieces of 25 g

	Preparation of baskets (tartlets) semi-finished product. Melange, salt, sugar are dissolved in milk, flour (50%), softened margarine and sour cream are added. Mix everything until smooth and add the rest of the flour.
	The finished dough is rolled out into a layer 2-3 mm thick and circles are cut out according to the size of the molds.
	The cut out circles are laid out in molds, the dough is pressed to the inside, pierced in several places, filled with peas or cereals to maintain their shape and baked at a temperature of 200 0 C for 5-7 minutes.
	When the baskets are browned on top and bottom, they are removed from the molds, freed from cereals, cooled and filled various salads, meat, fish products.

Baskets with salad . Baked baskets are filled with ready-made salad (metropolitan, with poultry or game, meat, hot-smoked fish or seafood), decorated with products included in the salad and herbs.

Baskets with pate. The baskets are filled with ready-made liver pate, the surfaces are decorated with an egg, mayonnaise with gherkins and herbs.

Baskets with minced poultry or game (Sat. recipes )

Butter dough 110, chicken 286 (197) or hazel grouse 2/3 pieces (139). Weight of boiled pulp without skin 75.

Oil sl. 20, eggs ½ pcs, Madeira wine 10, nutmeg 0.05. Mass of minced meat 125, cheese 11. Weight p / f 245. Weight of the finished basket 200.

In molds greased with oil (2 g from the norm), put a thin layer of rich dough, fill with minced meat, sprinkle with grated cheese, sprinkle with butter (3 g from the norm) and bake.

To prepare minced meat: boiled chicken (game) meat is combined with butter and broth from stewing (10% by weight of minced meat) and passed through a meat grinder with a fine grate 3-4 times. Raw egg yolks, salt, powdered nutmeg, wine are added. Beat well, add beaten egg whites and mix gently. Fill baskets.

Baked baskets are freed from molds and served.

Baskets with tongue or ham. The baskets are filled with finely chopped boiled tongue or ham. Seasoned with mayonnaise with gherkins and decorated with herbs.

Baskets with seafood. Prepared boiled seafood (squid, shrimps, crabs, scallops) are placed in baskets and decorated with greenery.

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. The greenery 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 pieces. 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. Ham can be pre-purchased thinly sliced or try to cut it in this way yourself. 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 mechanically cooked in the usual way, but re-wash them 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 various kinds fish (with skin without bones, without skin and bones - pure fillet), crayfish, squid, shrimp.

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. The fish is cut, 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 used to prepare cold food boiled beef, tongue, ham, boiled pork, ham, fried and boiled poultry and game, sausages. 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 slicing 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 cleaned, cut into bars with a square or rectangular end, and then cut from the bars portioned pieces 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 are used for sandwiches. gastronomic products and culinary products, cheeses, curd mass, marmalade, jam, eggs, oil and butter mixtures, various sauces, vegetables, fruits and other products so that they combine well in taste and color. Sandwich products cut thin slices just enough 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, they are most often cooked 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 salad, mayonnaise, olives, green peas, chopped eggs, etc. Fresh cucumbers, tomatoes, red Bell pepper sweet, radishes, carrots, herbs, hard-boiled eggs, etc. Finish with whipped butter or butter mixture, which are applied in patterns using 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 pepper sweet, green onion feathers, etc.

Snack sandwiches (canape). For the preparation of snack sandwiches, dried (fried) wheat, Rye bread or baked goods made from puff pastry.

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 products can be alternated with chopped green onion 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. It is possible to give products the shape of circles with a diameter of 4 cm. Squeeze out along the edge of the circle herring oil, 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. At long-term storage products zaetrivayutsya, dry out, which is reflected in palatability finished products, in addition, there is a significant loss of vitamin C.

Boiled and raw vegetables for salads 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 (red sweet peppers, tomatoes, cucumbers, 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.

Salad from fresh cucumbers. 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 and sprinkled 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, shaping 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. Sea 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, shrimp, crayfish, squid, scallop, oysters, Ocean pasta). Process and prepare them as described in the "mechanical cooking 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. Fillet scallop or squids are boiled in salted water for 5–7 minutes, cooled in 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 paste "Ocean" 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. Finished by-products take out with a slotted spoon, cool 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. At jellied fish and fish under the marinade 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 until they are sold, and in summer time(May - September) the sale of such cold dishes as jelly, pate is allowed only if there is 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, sausage products, 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 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. Enters 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 are the dried immature fruits of a herbaceous perennial plant that grows in tropical countries. The fruits have 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 middle lane countries. 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 the enzyme, it breaks down 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 the 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. Carnation 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, vegetables and rice dishes. It is also used as a dye for tinting butter and cheeses.

Leaf spices. They 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 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, delicate fragrance. 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 flavors used in the manufacture 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 the specific flavor of horseradish is given by the glycoside sinigrin. Table horseradish - 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, Provence), dessert (Apple, Honey), dietary (Diabetic).

The quality of mayonnaise is evaluated by organoleptic ( appearance and consistency, taste and smell, color), physical and 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 products (fish, vegetables, fruits / Vinegar essence - a product of dry distillation of wood, content acetic acid - 70-80%.

table vinegar receive from ethyl alcohol by acetic acid fermentation or dilution vinegar essence 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 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.

1. 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.

Separate workplaces are organized in the workshop for the production of cold dishes and snacks, sweet dishes and sandwiches. From the equipment they use 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. The design of cold dishes and snacks is of great importance, and their attractiveness depends on the form of cutting, color combination and arrangement of 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 onion, parsley, lettuce sorted, washed and put in trays in the refrigerator. 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, therefore 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. Distinctive feature this machine - the presence in it of a needle conveyor and a dumper, 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 Conditions labor- 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 being washed 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 around 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, industrial equipment and floors are washed using detergents and disinfectants with hot water (temperature 50 ° C).

Personal hygiene of participants 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. Promotion and implementation of the idea in practice healthy lifestyle life involves organizing diet food, "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 is also great in the processes of interpenetration national cultures. Catering enterprises act as a kind of conductors of the national culinary arts, national cuisine, national traditions of cooking and eating. 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 in advance several different cold appetizers for the festive table, you can put them in 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 the skillet a small amount olive oil . Fry until the onion is transparent. Cut the zucchini into small pieces. Do the same with eggplant. Peel...

For the preparation of cold dishes and snacks, gastronomic meat products, boiled and fried meat products are used.

Boiled and fried meat products. Beef, veal, pig and tongue are served boiled.

Beef (parts of the back leg), veal and tongue are boiled, cooled in broth and cut across the fibers into pieces (2-3 per serving), garnished with green salad, tomatoes, fresh and pickled cucumbers, green peas. Horseradish sauce with vinegar or sour cream is served separately in a gravy boat.

Dishes from fried meat made from beef, pork, veal and sometimes lean lamb. In this case, fillet tenderloin, thick and thin edges, ham and loin are used. The meat is fried in large pieces, cooled and cut across the fibers in 2-3 pieces per serving. Garnish with cucumbers, fresh or pickled tomatoes, white or red cabbage salad, pickled vegetables, green salad and chopped jelly. Horseradish sauce with vinegar or mayonnaise with gherkins and herbs is served separately in a gravy boat.

Boiled and fried meat products can be served as a platter using at least three types: boiled tongue, high-grade sausages, ham, fried meat, poultry, game, etc. Beautifully cut products are placed on a tray, plate or multi-portion dish, arranging them by color , and garnish with cucumbers, tomatoes, herbs, chopped jelly, etc.

Roast beef and assorted dishes are served separately with mayonnaise with gherkins.

The pigs are boiled whole. Prepared carcasses are wrapped in parchment, tied with twine and boiled for about 1 hour. To preserve the white color of the meat, piglets are salted after cooking. Store them in salted broth. Before the holidays, they are cut into portions and served with horseradish seasoned with sour cream.

jellied meat

Beef, veal and tongue are cooked in the same way as for second courses, cooled, and meat jelly is prepared on the broth. The meat is cut across the fibers into portions or strips and poured into molds or on baking sheets, using boiled vegetables, herbs and boiled egg white for decoration. The technique for pouring poultry meat is the same as for fish products.

The best taste is meat in dark jelly (andobe). The meat is stewed in large pieces, jelly is prepared on the resulting broth. Lighten the broth with egg whites.

Aspic meat is garnished with cucumbers, tomatoes, greens or released without a garnish. Horseradish sauce with vinegar or sour cream is served in a gravy boat.

The preparation of jellied dishes from a set of meat products (assorted) is practiced. Boiled or fried meat, veal, ham, tongue are chopped into slices or strips and poured in portioned (ring-shaped) forms, alternating in color or mixing. Released without garnish with horseradish sauce or mayonnaise. Sometimes assorted aspics are prepared in curly multi-portion forms (aspic) and garnished with bouquets of vegetables, pickled fruits and berries, chopped jelly, and herbs.

pates

Pates are prepared in two types: from the liver and from the liver with the addition of chopped pork, veal, lamb, poultry and game.

To prepare a liver pate, finely chopped bacon is placed on a hot frying pan and, when the lard is melted, finely chopped onions and carrots are added. The vegetables are allowed to brown, the processed liver, cut into small pieces, is placed, sprinkled with salt and pepper and lightly fried, covering the dishes with a lid to the liver was softer. The cooled liver, together with vegetables and bacon, is passed twice through a meat grinder with a fine grate, softened butter is added and mixed well. On vacation, the pate is made out of a paper envelope with butter, sprinkled with chopped boiled eggs, green onions.

To prepare pates with meat products, the raw pulp of poultry, game, veal or pork is minced in a meat grinder, combined with fried and chopped liver (without carrots), passed through a meat grinder again, seasoned to taste with salt and pepper, stirred.

The resulting mass is put on butter unleavened dough, rolled out with a thickness of 5 mm, is molded in the form of kulebyaki. Decorate with dough figures, smear with an egg, make punctures to release steam and bake at a temperature of 180--200 ° C. Pate can be baked in special forms. The finished pate is cooled, the gaps between the dough and minced meat are filled through punctures or holes in the upper part of the pate with semi-hardened dark jelly (andob). When serving, the pate is cut into 1-2 pieces per serving.

Jellies.

Jellies are made from beef, pork, offal, poultry. The processed by-products are washed, chopped, poured with cold water (2-2.5 liters per 1 kg), brought to a boil and boiled at a low boil for 6-8 hours, periodically removing foam and fat. 1 hour before the end of cooking, aromatic roots and onions are introduced.

If meat is used to prepare jelly, it is put in 2-3 hours after the start of cooking. The jelly is filtered, the pulp is separated from the bones, finely chopped, combined with broth, salted and boiled for 45 minutes. 5-10 minutes before the end of cooking, put spices, and before bottling - chopped garlic, stir and pour into molds or baking sheets.

Serve jellies with horseradish sauce on snack plates.

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

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

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

"I approve"

Enterprise manager

________________________

Technical and technological map No. 1.

"Chicken Soufflé with Cheese and Provence Herbs"

1 area of ​​use

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

2. Requirements for raw materials

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

3. Recipe

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

5. Technological process

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

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

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

The nutritional value

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

"I approve"

Enterprise manager

________________________

Technical and technological map No. 2.

"Italian poultry roll"

1 area of ​​use

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

Raw material requirements

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

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

Recipe

Technological process

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

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

Requirements for registration, implementation and storage

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

Quality and safety indicators

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

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

The nutritional value

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

Technical and technological map No. 3

"Chicken pate with pumpkin"

1 area of ​​use

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

Raw material requirements

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

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

Recipe

Technological process

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

Requirements for registration, implementation and storage

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

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

The nutritional value

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

"I approve"

Enterprise manager

________________________

Technical and technological map No. 4.

"Chicken Fillet with Apricots"

1 area of ​​use

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

Raw material requirements

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

Recipe

Technological process

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

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

Requirements for registration, implementation and storage

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

Quality and safety indicators

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

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

The nutritional value

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

"I approve"

Enterprise manager

________________________

Technical and technological map No. 5.

"Boiled chicken rolls with spicy omelet"

1 area of ​​use

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

Raw material requirements

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

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

Recipe

Technological process

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

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

Requirements for registration, implementation and storage

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

Quality and safety indicators

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

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

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

The nutritional value