Light and complex cold appetizers. cold appetizer recipes

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Ministry of Education and Youth Policy of the Stavropol Territory of the Russian Federation

GBPOU "State Agrotechnical College"

Course work

By discipline: "Technology of preparation of complex cold culinary products»

On the topic: "Organization of the preparation of complex cold dishes from whole boiled fish"

Completed by: 3rd year student, group 31

Tarasova Natalya Vladimirovna

Head: teacher

Deshevykh Alla Aleksandrovna

With. Moscow, 2017

Introduction

1. Theoretical part

1.1 Classification of complex cold dishes

1.2 The technological process of preparing complex cold dishes, the features of their preparation

1.3 Commodity characteristic raw materials and its preparation for production, according to the technical and technological map

1.4 Preparation of raw materials for the preparation of complex cold dishes

1.5 Ways to design and serve complex cold dishes

1.6 Organization of the work of the workshop for the production of complex cold dishes

1.7 Labor protection

1.8 Personal hygiene of workers in the preparation of complex cold dishes

1.9 Basic utensils for serving cold fish dishes

1.10 Quality requirements. Shelf life of prepared meals

1.11 Characteristics of equipment for the preparation of raw materials and semi-finished products for the preparation and serving of specified dishes

2. Practical part

2.1 Complex cold dishes from whole boiled fish

2.2 Development of TTK for a complex cold dish

Conclusion

List of used literature

Introduction

Public catering should be considered as a branch of the national economy, the most important function of which is to organize the consumption of food by the population outside the home.

Public catering plays a significant role in the turnover of food products. In developed countries, up to 25% of food consumed is sold through the public catering system. Catering is included as the most important component in the tourism industry - one of the most profitable sectors of the national economy. At the same time, the functions of public catering enterprises have expanded significantly in recent years, primarily due to the production of semi-finished products and culinary products sold through retail trade.

The development of the public catering system largely saves labor and production resources, creates significant convenience for consumers, frees members of society, especially women, from household chores of cooking, and contributes to more efficient organization of leisure.

Recently, there have been positive trends in the development of public catering, in particular, the network of enterprises of the highest category is expanding, and the system of school meals is being improved.

1. Theoretical part

1.1 Classification of complex cold dishes

Fish is classified according to species characteristics, as well as technological, size-packaging and varietal assortments.

According to the species (breed) classification, commercial fish are divided into the following nine groups: herring and anchovy; cod; salmon, harnus, smelt, eels and lampreys; tuna and other skmbroids; flounder; scorpionfish and other marine fish; sturgeons; cyprinid, perch, catfish, tukovy, snakehead, goatfish; fish - "trifle" of the 1st and 2nd groups of all families.

By type of processing technological classification) fish is divided into live, chilled, frozen, salted, salty spicy, marinated, dried, dried and smoked.

The size and packaging range provides for the division of fish by length (asp, carp, catfish, pike perch, bream, pike, etc.) or by weight (sturgeon, stellate sturgeon, pond curry, chum salmon, salmon, sea bass, cod, etc.) into large , medium and small, as well as by types and methods of packaging.

Fish of different families differ in chemical composition, which changes under the influence of age, sex, season, spawning proximity, etc. Especially large fluctuations are observed in the moisture and fat content. The content of proteins and minerals is more stable.

The composition of the nitrogenous substances of fish with a bone skeleton is as follows: 85% protein and 15% non-protein (extractive) substances; fish with a cartilaginous skeleton - 55--65% and 35--45%, respectively.

The proteins of the muscle tissue of fish are represented by myosin, actin, actomnosine, tropomyosnny (in myofibrils), myogen, globulin X, myoalbumin (in sarcoplasm). In addition, nucleo-, phospho-, glyco- and lipoproteins are present in the muscle tissue of fish. Muscle tissue proteins contain all the essential amino acids in a ratio close to optimal.

Chilled fish (temperature in the thickness of the meat near the spine is -1°, +5°C) comes in barrels or wooden boxes. According to the types of cutting, it can be: uncut (“uncut block”); with gills and partly viscera removed; gutted with a head and gutted without a head.

Frozen fish (temperature in the thickness of the carcass -6°, -8° C) is produced in the same types of cutting as chilled, and, in addition, gutted without a head with a removed tail fin and cut into pieces weighing at least 0.5 kg.

Fish are frozen individually, in bulk or in blocks, using dry artificial or natural freezing. Available glazed or unglazed.

Also available in ice cream fish fillet- muscle tissue, cut from both sides of the carcass, cleaned of scales and gutted. In some fish (catfish, etc.), the skin is removed before filleting.

1.2 The technological process of preparing complex cold dishes, the features of their preparation

Cold dishes and snacks should be beautifully presented.

For decoration, the products included in the dish are mainly used.

The temperature of the dish during the holiday should be no higher than 12 C. Fish and seafood should be cut obliquely across the fibers with wide ribbons. Color and taste are characteristic of the type of product. The consistency is elastic. The preparation, presentation, storage and sale of these dishes must be carried out in strict accordance with sanitary rules.

1.3 Commodity characteristics of raw materials and their preparation for production, according to the technical and technological map

By thermal state fish can be chilled, frozen,

cooled down. Fish, due to its excellent taste and high nutritional value, has long occupied a very important place in our diet. Its meat has a delicate structure and is easily amenable to various culinary treatments. This determines the great importance of fish dishes and their widespread use not only in daily diet but also in dietary and baby food.

Sturgeons have an elongated fusiform body, covered with five rows of bone formations-scutes: two abdominal, two lateral and one dorsal between which small bone plates are scattered. The snout is elongated, conical or spatulate. The mouth is transverse, lower, on the lower side of the snout there are four antennae. The caudal fin is unequal, the skeleton is cartilaginous.

Sturgeon meat is white with layers of intermuscular fat, characterized by excellent taste and nutritional properties. Sturgeon caviar is extremely valuable food raw materials. The dorsal chord is used to produce a screech. The yield of the edible part is about 85%. As a rule, sturgeon fish are sold in frozen form - gutted.

Sturgeon fish (namely representatives of the genus sturgeon - Acipenser) are of great commercial importance, they were originally called red fish - for their special value. Their meat is highly valued, an even more valuable product is the famous black caviar; in addition, the swim bladder provides valuable glue, the dorsal string is eaten under the name vyazigi.

Chilled - a fish is considered to have a temperature in the thickness of the meat near the spine from - 1 to +5 ° C. Timely lowering the temperature inside the muscle tissue and maintaining it at a level close to the cryoscopic point of tissue juice, a decrease in enzymatic activity makes it possible to delay the onset of spoilage of the fish, and keep it fresh for some time. Currently, several methods of cooling fish are used: crushed ice, special types of ice, chilled sea water and solution table salt, a mixture of ice and salt, cold air.

Important distinctive feature fish fats is the predominance in their composition of unsaturated fatty acids, which, as established in recent years, has a special role in human nutrition. Fish and seafood contain such essential compounds for humans as essential amino acids, including lysine and leucine. A special place among unsaturated fatty acids belongs to eicosapentaenoic and docosahexaenoic acids, the most important of the omega-3 fatty acids. Omega-3 fatty acids provide big influence on the course and treatment of cardiovascular diseases, and their prevention. Experts believe that fish oil may also have a preventive value in the treatment of certain cancers, especially breast cancer; this is evidenced by studies of American scientists conducted on animals.

It is known that fish fats reduce blood cholesterol and prevent the formation of blood clots.

Adding to the diet products containing fish oil, rich in polyunsaturated fatty acids, significantly reduces the possibility of cardiovascular disease.

Studies conducted in Denmark have established that the dominance of fish and other seafood in the diets of Eskimos is the main reason for the absence of diseases associated with the formation of blood clots in the blood vessels. It turned out that such diseases as heart attack, stroke, psoriasis, diabetes mellitus, sclerosis, etc., are not common in them, which is apparently due to the high consumption of fish and marine mammals fat.

Of the water-soluble vitamins in fish, a complex of B vitamins, as well as biotin, nicotinic acid, was found. Of the fat-soluble vitamins, fish contain vitamins A, D, E. The content of vitamin A in fish is many times higher than in the body of other animals, so fish is the most important natural source of obtaining it.

Based on the above, we can conclude that high nutritional and taste qualities fish determined their great importance in human nutrition.

The variety of chemical composition and structural features of fish tissues make it a dietary product. After heat treatment, fish meat becomes loose, easily saturated with digestive juices, and therefore it is easily digested and absorbed faster. Due to the content of a significant amount of nitrogenous extractives that stimulate gastric secretion, fish broths are recommended in therapeutic nutrition for gastritis with insufficient acidity of gastric juice, with reduced appetite, as well as in the postoperative period. Nitrogen metabolism in the human body is more favorable when replacing animal meat with fish, since it does not contribute to the formation of uric acid kidney stones. Many species of commercial fish due to high content in them, iron and copper are used in clinical nutrition for anemia; others in connection with high calorie and the content of fat-soluble vitamins - for rickets and for enhanced nutrition.

Marine fish contains many trace elements necessary for humans. Fatty fish, fish oil are effective as a means of lowering blood cholesterol levels, which prevents diseases of the cardiovascular system.

Proteins of fish meat favorably differ in their composition from the proteins of meat of terrestrial animals with a high content of myofibrillar proteins and a low content of stromal proteins. Fish meat is a rich source of valuable myofibrillar protein. But the meat of many marine and ocean fish heterogeneous in composition and color are divided into light (white) and dark, which differ markedly in chemical composition. Light fish meat contains slightly more protein and significantly less (2-4 times) fat than dark meat. Dark and light meat differ markedly in the composition of proteins.

Fish with exceptionally high nutritional qualities plays an important role in our diet. Fish products are widely used in the daily diet, in dietary and baby food, and fish products, which are distinguished by a spicy or salty taste and a pleasant specific aroma, serve as an excellent snack.

Fish meat proteins contain all the essential amino acids, which explains the special value of fish as one of the most important sources of high-quality proteins in the diet.

Fish is rich in potassium, calcium, magnesium, phosphorus, chlorine, sulfur. The content of phosphorus in fish meat is on average 0.20-0.25%. especially large physiological significance have elements such as iron, copper, iodine, bromine, fluorine, etc. contained in fish in very small quantities. With the help of fish, you can satisfy the body's need for iron by 25%, phosphorus - by 50-70, magnesium - by 20%. Seafood is a rich source of iodine. On average, freshwater fish contain 6.6 μg of iodine per 100 g of dry matter, in anadromous fish - 69.1 μg, in semi-anadromous - 26 μg, in marine - 245 μg.

Of particular importance is methionine, which belongs to klipotropic anti-sclerotic substances. According to the content of methionine, fish occupies one of the first places among protein products of animal origin. Due to the presence of arginine and histidine, as well as a high coefficient of protein efficiency (for fish meat it is 1.88-1.90, and for beef - 1.64), fish products are very useful for a growing organism.

1.4 Preparation of raw materials for the preparation of complex cold dishes

The technological process of processing fish consists of the following operations: thawing (frozen fish), cleaning, gutting, cutting and preparing semi-finished products.

Defrosting. Frozen fish is thawed before cutting. Navaga is not thawed, since it is easy to process it in frozen form, in addition, there is less waste.

Fish with bone, skeleton is placed in a bath, poured cold water(10 12 ° C). During thawing in water, the fish loses some of the mineral salts and organic substances contained in it. To reduce these losses, salt is added to the water in the amount of 7 g per 1 liter of water for freshwater and up to 13 g for marine fish.

When thawed in water, the tissues of the fish partially swell, its weight increases by 5-10%. So that the fish does not freeze, it is mixed during thawing. Small fish weighing up to 1 kg thaw in 1.5-2 hours, large - in 3-4 hours. Cod and haddock are thawed slightly to make them easier to handle.

Properly defrosted fish differs little in quality from chilled fish.

Fish with a cartilaginous skeleton are thawed in air at room temperature within 6-10 hours, it is laid in one row on tables or racks.

Cod and perch fillets are thawed in air in a cold room to avoid rapid moisture and loss of nutrients.

Cutting fish with a bone skeleton.

Fish, depending on its further use and size, can be cut:

For use with the whole head (small);

To obtain large fillets with skin and bone not cut along the back, followed by cutting into portioned pieces (rounds);

To obtain two large fillets cut along the back, one fillet with skin, costal and vertebral bones, and the other with skin and costal bones;

To obtain two fillets cut along the back with skin and costal bones without a vertebral bone;

To obtain two fillets cut along the back with skin without costal and vertebral bones;

To obtain two fillets without skin, costal and vertebral bones cut along the back;

For stuffing whole.

Cutting fish used whole. After cleaning the scales and removing the dorsal fin, the remaining fins are cut off with a knife, the abdomen of the fish is cut from the anus to the gills with a medium chef's knife, the films are cut and the insides are removed. Then the gills are removed from the head, and the fish is thoroughly washed.

1.5 Ways to design and serve complex cold dishes

When serving cold fish dishes and snacks, various sauces, dressings and marinades are widely used, which makes it possible to obtain dishes with a variety of flavor combinations from the same fish. In addition, they perfectly flavor dishes, give them an attractive appearance. Sauces, dressings and marinades should be prepared only in the amounts required for a single use, as their taste will deteriorate rapidly during storage. .

Cold dishes are served on oval china, faience and cupronickel dishes.

TO banquet dishes there are special requirements. They should be distinguished not only by high quality, but also by artistic design and serve as a table decoration. These dishes are served on large porcelain and cupronickel dishes for 8--12--16 or more servings with a variety of arranged bouquets of complex side dishes from vegetables and citrus fruits of various types and colors. The garnish is also placed in baskets of rich or puff pastry, cups cut from orange and tangerine peels. The larger the product, the more varied and colorful the garnishes should be and stacked in larger bouquets.

Banquet dishes are also decorated with flowers - live or carved from fresh vegetables: beets, turnips, radishes, carrots, potatoes, etc. Usually roses, dahlias, chamomiles, tulips, lilies, small wild flowers, etc. are cut out of them. Dishes are also decorated with greens (parsley, celery sprigs, lettuce leaves) , lemon slices. For some dishes, cupronickel skewers are used as an element of decoration, on which figures and flowers are put on.

All these decorations should be in harmony with the prepared product, not clutter up or cover it. In order to better highlight the product, it is sometimes placed on a stand made from bread, dough, rice, potatoes. Fish gastronomy is cut and de-stoned without removing the skin; cut as needed.

1.6 Organization of the work of the workshop for the production of complex cold dishes

Cold shops are organized at enterprises with a shop structure of production (in restaurants, canteens, cafes, etc.).

At specialized enterprises and small-capacity farms that sell a small assortment of cold appetizers with a workshopless structure, a separate workplace is allocated for the preparation of cold dishes in a common production room. Cold shops are designed for preparing, portioning and decorating cold dishes and snacks. The range of cold dishes depends on the type of enterprise, its class. So, in a 1st class restaurant, at least 10 dishes should be included in the assortment of cold dishes daily, and 15 dishes of the highest class. The range of products of the cold shop includes cold appetizers, gastronomic products (meat, fish), cold dishes (boiled, fried, stuffed, aspic, etc.), lactic acid

products, as well as cold sweet dishes (jelly, mousses, sambuca, kissels, compotes, etc.), cold drinks, cold soups. The production program of the cold shop is compiled on the basis of the range of dishes sold through shopping room, culinary shops, as well as those sent to buffets and other branches. The cold shop is located, as a rule, in one of the brightest rooms with windows facing north or northwest. When planning the workshop, it is necessary to provide for a convenient connection with the hot workshop, where the heat treatment of the products necessary for the preparation of cold dishes is carried out, as well as with the distribution of washing tableware. difficult cold dish cooking

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

Cold dishes are released after cooling in refrigerated cabinets and should have a temperature of 10-14 ° C, therefore, a sufficient number of refrigeration equipment is provided in the workshop.

Given that the cold shop produces products from products that have undergone heat treatment and from products without additional processing, it is necessary to clearly distinguish between the production of dishes from raw and boiled vegetables, from fish and meat. Small businesses organize

versatile workstations that consistently prepare cold dishes in accordance with production program, specialized jobs are organized in large cold shops.

In cold shops, mechanical equipment is used: universal P-P drives, ПХ-06 with interchangeable mechanisms (for cutting raw, boiled vegetables; for mixing salads and vinaigrettes, for whipping mousses, sambuca, cream, sour cream; for squeezing juices from fruits); machine for cutting boiled vegetables MROV. These machines perform all sorts of operations: cut raw and boiled vegetables, mix salads and vinaigrettes (when they are cooked in large quantities), whip, rub, squeeze juices. In small workshops, these operations are mainly performed manually.

In addition, in the workshop with a large assortment of gastronomic products, sandwiches, small-scale mechanization tools are used: a machine for cutting gastronomic products MRGU-370 (for cutting and stacking ham, sausage, cheese in trays); bread slicer MRH; manual oil divider RDM.

The cold shop must be equipped enough cold equipment. For storage of products and finished products, refrigerated cabinets (SHKh-0.4, ShKh-0.8, ShKh-1.2), production tables SOESM-2 with a refrigerated cabinet, SOESM-3 with a refrigerated cabinet, a slide and a container for salad are installed , low temperature ice cream storage and dispensing counter. Ice makers are used in restaurants and bars to produce ice, which is used in the preparation of cocktails and cold drinks. The selection of refrigeration equipment depends on the capacity of the cold shop, the number of products and finished products to be stored.

The selection of production tables depends on the number of workers simultaneously working in the workshop, on the basis that the front of work for each employee should be at least 1.5 m. Washing vegetables, herbs, fruits

it is produced in stationary or mobile baths, or for this purpose a sectional modulated table with a built-in washing bath CMVM is used. In the cold shops of large canteens, mobile racks are used for short-term storage of dishes before sending them for sale. In restaurants cold shop has a dispenser.

1.7 Labor protection

TO self-cooking food is allowed for specially trained persons over 18 years of age. They need to undergo a medical examination and repeat it every six months. An initial safety briefing is conducted, then repeated every 3 months.

The cook is given special sanitary clothing, hair must be removed during cooking. Pins, badges are not allowed on clothes, sleeve length is up to the elbow. Be sure to use special gloves or tacks to protect against burns.

It is necessary to wash hands at the beginning of work, after contamination, when changing operations, after visiting the toilet room.

Labor protection rules during work.

The workplace and all equipment must be carefully inspected each time work is started. If you find any problems, you need to report this to the manager and wait for them to be eliminated. Electrical appliances must be grounded and properly wired. All protective devices must be in place. Ventilation and exhaust must be in place.

1.8 Personal hygiene of workers in the preparation of complex cold dishes

Personal hygiene is one of the most important sections of general hygiene, developing issues of improving human health by observing

hygiene rules and norms, not only in personal life, but also in work.

Compliance with the rules of personal hygiene importance in the prevention of contamination of food with microbes that can cause contagious diseases and food poisoning.

Personal hygiene enhances customer service culture and serves as an important indicator of overall culture.

In production, take a shower every day before starting work and put on clean sanitary clothes.

Hands require especially careful care. They should be washed before starting work, when moving from one operation to another, before and after going to the toilet, after every break.

Hair must be hidden under a cap, shoes with rubber soles without heels.

Earrings, rings, bracelets, chains and other items are not allowed.

Special requirements are imposed on sanitary clothing, which should protect products from possible contamination by the worker's clothing. Sanitary clothes - a dressing gown (jacket), a cap (kerchief), an apron - are usually sewn from white cotton fabric, which is easy to wash.

Work shoes should fit the foot, be non-slip and light.

Employees of public catering establishments who have direct contact with food products, ready meals and desserts must strictly observe the requirements of personal hygiene, pay Special attention on body hygiene and the cleanliness of work clothes, as well as timely treatment inflammatory diseases skin, throat, or other organs where the infection can get into food.

1.9 Basic utensils for serving cold fish dishes

The temperature of cold dishes, snacks should not exceed 10-14 0 C. Some snacks (butter, granular and chum caviar) are served chilled with food ice.

Serving cold meals and snacks. Dishes for cold dishes and snacks must correspond to the shape of the product, not have crevices and cracks. The dimensions of the dishes should be such that the products that make up the dish do not cover its sides.

Cold dishes and snacks are brought into the hall in porcelain dishes on a tray, put on a utility table. In each of the dishes brought, they put devices for layout, you can use a table fork and spoon for this purpose. You can also serve takeout meals. At the request of the customer, snacks can be placed on the table in advance.

Salad bowls, caviar bowls, gravy boats are placed on pie or snack plates before serving, depending on the number of servings with the handle to the left. In front of the salad bowl and gravy boat, tea or dessert spoons are placed on the same plate with the handle to the right, in front of the caviar bowl - a special spatula or teaspoon for unfolding. If the salad is served in a porcelain vase, then a salad or a tablespoon is placed on the salad with a recess down.

You can not put a salad bowl in front of the visitor, this place on the table is intended for a plate into which an appetizer is transferred from common dish. It is also not allowed to serve snacks across the table or directly into the hands of guests.

When serving cold fish dishes and appetizers, a snack device (knife and fork) is used, but not a fish one, which is used only when serving hot fish dishes. After fish snack it is necessary to replace the snack plate and the snack device.

1.10 Quality requirements. Shelf life of prepared meals

Requirements for the quality of boiled fish dishes. Boiled fish in the form of a whole carcass or portioned pieces, laid out skin up, retains its shape, boil completely, poured with broth or sauce.

Taste and smell for a particular type of fish with the aroma of spices, spices combined with sauce. The color of the fish on the cut is white or light gray, the texture is soft. The garnish is neatly enclosed on the side, poured with melted butter, sprinkled with chopped herbs.

Quality requirements for powdered fish dishes. Approved stuffed fish and fish in the form of portioned pieces or whole carcasses retain their shape well. Clots of coagulated proteins are allowed on the surface of the fish, therefore, to improve the appearance of the dish, the fish is poured with sauce, decorated with lemon, mushrooms, crayfish tails or crabs.

The taste and smell characteristic of this type of fish in combination with spices and sauce. The cut color is white or light grey. The consistency is soft. The garnish is poured with oil, sprinkled with herbs.

Requirements for the quality of stewed fish dishes. Stews have a taste and smell characteristic of a certain type of fish, with the aroma of vegetables and spices. The texture is soft and juicy. The color of the fish in the cut is gray or brown. Vegetables that were stewed with fish are brown or brown.

Requirements for the quality of baked fish dishes. Baked fish dishes are served in portioned pans, with a well-fried crust. Bones are not allowed, except for baked whole fish dishes. The sauce is thick but shows no signs of drying out. The dish is juicy, it is not allowed to burn fish and garnish.

Requirements for the quality of fried fish dishes. Fried fish is served in one piece with skin and bones, with skin without bones, small fish- whole, sturgeon - without cartilage, with or without skin. Fish and fish products should retain their shape, have a uniformly well-fried crust - from golden to light brown. The taste of dishes is specific, characteristic of a certain type of fish, without foreign taste, with the smell of fish, stuffing and fat.

Fish in the dough is served in 6-8 pieces per serving. Pieces of fish should be well-done and juicy. The dough is porous and loose. Color - light golden. For deep fried fish, the taste and smell of overcooked deep fat, the dark color of the fried crust are unacceptable. The texture is soft and juicy. In fish and deep-fried products, the surface crust is slightly crispy, but not dry, without trailing the breading.

Color on a section - from white to gray. The fish is covered in oil. The garnish is neatly enclosed. The dish is decorated with parsley fries, a slice of lemon. Hake, cod and other low-fat fish are best fried in a dough that will protect them from drying out, the fish flesh becomes tender and tasty. Sprinkle sea fish before frying lemon juice- she?? will be tastier.

Requirements for the quality of dishes from chopped natural fish and cutlet mass. Dishes from chopped natural and cutlet mass must retain their shape. Surface fried foods, to be with a ruddy crust, without cracks. Breading lag is not allowed. Color on a section - from white to gray.

Products are juicy, loose, without the taste of sour bread. The mass is homogeneous, without pieces of bread and fish pulp.

The quality of ready-made fish dishes and dishes from non-fish seafood products is evaluated according to the following criteria:

Correspondence of the type of fish with the name of the dish;

Compliance with the recipe;

The correctness of the development of fish;

The correctness of cutting portioned pieces;

Breading condition;

Compliance with the rules of heat treatment and bringing the fish to readiness;

Appearance;

Taste and smell of finished fish, consistency;

Appropriate garnish and sauce for specific food.

Terms and conditions of storage finished products from fish

Name of dishes	shelf life	Temperature, °C
from fish and fish products
Boiled and stewed fish
Fried and stewed fish

Fried fish dishes and	Prepare for implementation
baked
from non-fish aquatic raw materials
Boiled and poached	In decoction 40 ... 60 min.

Fried and baked	Prepare for implementation

1.11 Characteristics of equipment for the preparation of raw materials and semi-finished products for the preparation and serving of specified dishes

Centralized production of semi-finished products from fish is carried out in specialized shops of procurement enterprises.

In large workshops, the processes of processing fish with a bone skeleton and further preparation semi-finished products are carried out on production mechanized lines.

Frozen partial fish for defrosting are placed in baths with 3-5% sodium chloride solution at a water temperature not higher than 12 ° C for 2-3 hours. After defrosting, the fish is unloaded into mobile baths and sent to the processing conveyor line.

With the help of a scale-cleaning machine, the fish are cleaned of scales, the fins are cut off with a fin cutter, and the heads are removed with the help of a head-cutting machine.

Removing the entrails and washing the fish is done manually. Each workplace consists of a production table with built-in wash basins. Workplaces are equipped with cutting boards, chef's three knives. Next, the fish is subjected to fixation (cooling) in an 18% sodium chloride solution at a temperature of -4 to -6 ° C for 5-10 minutes. To reduce losses during storage, transportation, to preserve nutritional value, the shelf life (from the end of the technological process to the sale of semi-finished products) should not exceed 24 hours, including at the manufacturing plant - no more than 8 hours.

For the production of semi-finished products from fish, production tables are installed on which marked cutting boards, table scales, and containers for semi-finished products are placed. The cutting of semi-finished products is carried out with a large knife of the chef's troika. For the preparation of minced products, a universal drive (meat grinder), a bath for soaking bread, meat mixers, cutlet molding machines are used.

At medium-sized enterprises, mechanization is used to a lesser extent in the processing of fish and the manufacture of semi-finished products. For processing fish, scrapers and knives of the chef's troika are used. At small enterprises, the heads and tails of fish are chopped off by hand with a large or medium knife of the chef's troika. Wash the fish in bathtubs. On the production table, where semi-finished products are prepared, there should be: a set of knives, marked cutting boards, a set of spices and table scales. Containers for semi-finished products are baking sheets, trays, which are placed on racks and in a refrigerator for storage.

2. Practical part

2.1 Complex cold dishes from whole boiled fish

All types of fish are suitable for cooking fish. However, fish such as silver hake, herring, crucian carp, omul, navaga, bream, vobla are less tasty when boiled than when fried.

Fish is cooked in whole carcasses, links (fish of the sturgeon family), in the form of large pieces (beluga) and portioned pieces.

Prepared fish (small specimens) is cut into portioned pieces without plaiting, together with the backbone; fish weighing 1.0-1.5 kg should be pre-plated along the backbone.

The fish is boiled in fish boilers equipped with grates. The broth obtained by boiling fish is used to make soups and sauces.

When cooking trout and salmon, table vinegar (10 g per 1 liter of water) is added to the water to preserve their color.

Oceanic and sea fish, which has a specific smell and taste, are boiled with the addition of cucumber pickle, dill or fresh sweet pepper.

On vacation, the fish is placed on a portioned dish or plate, garnished, the sauce is served separately or poured over the fish.

Fish (fillet) boiled

Cut fish (captain fish, sea bass, pike, cod, whiting) from semi-finished products (captain fish cod, pike or mackerel of the Indian Ocean) into fillets with skin and costal bones. Then cut into portions and make two or three cuts on the surface of each piece. Lay the pieces in one row in a dish with the skin up, pour hot boiled water. Peel the onions and carrots, rinse the parsley root and add to the fish. After the liquid boils, remove the foam and cook until tender over low heat for 5-7 minutes. 10 minutes before the end of cooking, add bay leaf, black peppercorns and salt. As a side dish for boiled fish, you can serve boiled potatoes, mashed potatoes, vegetable stew. Sauces - tomato, sour cream, Polish.

Fish (unpacked in pieces) boiled

Processed non-plastered fish (pink salmon, chum salmon, chinook salmon, pike perch, spotted catfish, Azov-Black Sea mackerel, black halibut, oceanic horse mackerel, oceanic eelpout) from semi-finished products (markurus, Far Eastern mackerel) cut into pieces one per serving. Lay the pieces in one row in a dish with the skin up, pour hot boiled water. Peel the onions and carrots, rinse the parsley root and add to the fish. After the liquid boils, remove the foam and cook until tender over low heat for 5-7 minutes. 10 minutes before the end of cooking, add bay leaf, black peppercorns and salt. As a side dish for boiled fish, you can serve boiled potatoes, mashed potatoes, vegetable stew. Sauces - tomato, sour cream, Polish.

Fish (whole head) boiled

Fish (a trifle of the 1st group or Mexican and Moroccan sardines), clean, then gut and remove the gills. Put the fish in a bowl and pour hot boiled water over it. Peel the onions and carrots, rinse the parsley root and add to the fish. Boil for 15 minutes. 5 minutes before the end of cooking, add bay leaf, black peppercorns and salt. As a side dish for boiled fish, you can serve boiled potatoes, mashed potatoes, vegetable stew.

Fish (sturgeon family) boiled

Fish (sturgeon, stellate sturgeon or beluga) are layered into links, scalded, bugs removed and cleaned. Rinse the links, bandage them and lay skin side down on the fish cauldron insert and cover with cold water. Peel the onions and carrots, rinse the parsley root and add to the fish. Boil for 30-45 minutes at a temperature of 85-90 ° C. 10 minutes before the end of cooking, add black peppercorns, salt and bay leaf. The finished fish is removed from the broth, cartilage, protein clots are removed, cut into portions and stored until vacation in a small amount of broth at a temperature of 50-60 ° C for no more than 30-40 minutes. As a side dish for boiled fish, you can serve boiled potatoes, mashed potatoes.

Salted boiled fish

Place salted fish (spotted catfish, sea bass or cod) from semi-finished products (spotted catfish) in cold water for 30-50 minutes to swell muscle tissue. Then remove the scales, fins, head and entrails. Rinse the gutted fish, cut into portions and pour cold water (with a temperature of 12 ° C). Continue soaking for 12 hours. Change the water every 1, 2, 3 and 6 hours after the start of soaking. At the end of the soaking, put the fish in a bowl and pour hot boiled water over it. Peel the onions and carrots, rinse the parsley root and add to the fish. After the liquid boils, remove the foam and cook until tender over low heat for 5-7 minutes. 10 minutes before the end of cooking, add bay leaf, black peppercorns and salt. As a side dish for boiled fish, you can serve boiled potatoes, mashed potatoes.

2.2 Development of TTK for a complex cold dish

Technical and technological map

Name of the dish: Boiled fish

Type of processing: Cooking

Recipe (layout of products) per 100 grams of net dish:

Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):

Technological map of preparation:

Cooking technology

The carcass of the fish is placed in a saucepan, poured with water 3-5 cm above the surface of the carcass, onions and carrots are added, when the liquid boils, the foam is removed and cooked until tender. Released with boiled butter or sour cream sauce.

Side dishes - potatoes in milk, mashed potatoes, boiled vegetables, stewed cabbage.

quality requirements

Appearance: fish is placed on a plate, garnish on the side Consistency: soft, easy delamination of fish pulp is allowed Color: fish in the cut - white or light gray

Taste: fish combined with sauce or oil, pleasant, moderately salty Odour: fish with sauce or oil aroma

Microbiological indicators:

the number of mesophilic aerobic and facultative aerobic microorganisms, CFU in 1 g of the product, not more than 1x10;

bacteria of the Escherichia coli group, not allowed in the mass of the product, g 0.1

caugulase-positive staphylococci, not allowed in food mass, g 1.0

Proteus are not allowed in the mass of the product, g 0.1.

Conclusion

Fish is an essential food item. In terms of its chemical composition, it is slightly inferior to the meat of domestic animals, and in terms of the content of minerals, vitamins and the degree of digestibility of proteins, it surpasses meat. The fish contains (in%): proteins - from 13 to 23, fat - from 0.1 to 33, minerals - from 1 to 2, water - from 50 to 80, vitamins A, D, E, B2, B12, PP, C, extractives. The composition of fish proteins includes essential amino acids necessary for the body to build new cells and tissues, therefore fish proteins are called complete. These include albumins, globulins, nucleoproteins, etc. The connective tissue protein - collagen - is defective, under the influence of heat treatment it is easily modified, turning into a sticky substance - glutin. Due to its structure, fish is very easy to digest by the human body.

Muscle, together with adipose and connective tissue, is the main edible part of the fish, which makes up approximately half of the total mass. According to the fat content, fish are conditionally divided into three categories: lean - up to 2% fat, medium fat - from 2 to 5, fatty - from 5 to 15%. Fish with a fat content of 5 to 15%. Fish with a fat content of 15 to 33% is classified as especially oily. The amount of fat in fish depends on its type, age, location and time of year. The fat content affects the palatability of the fish and its culinary uses. Fish fat is easily melted and absorbed by the human body, and the presence of vitamins D and A significantly increases its value. The largest number fat contains fish such as eel, lamprey, sturgeon, salmon, herring, coal fish, etc. Skinny fish include cod, pike, zander, perch, smelt. Sea fish is rich in minerals - phosphorus, sodium, calcium, potassium, as well as microelements iodine, copper, cobalt, manganese, etc. Due to the presence more iodine fish are classified as dietary products and recommend to include in the diet of the elderly. Extractive substances in the process of heat treatment pass into the broth. They consist of creatine, creatinine, which stimulate appetite and secretory activity of the stomach. The specific smell, especially sharp in marine fish, is due to the presence of nitrogenous substances - amines in it. Perfect for overweight people River fish, which contains 2.5 grams of fat per 100 grams of weight.

And suffering diabetes you can eat it without any restrictions, because the amount of carbohydrates in it is negligible - only 0.1%. Fish, which competes with chicken in this regard, is an excellent source of protein. High Quality, which contains all the amino acids necessary for normal life. It also compares favorably with meat protein the presence of methionine. Due to the fact that the collagen that makes up the connective tissue has the ability to quickly turn into a soluble form, the fish is easily boiled soft, and its tissues become loose, due to which there is a maximum and rapid absorption of all nutrients. The richest fish in protein content include salmon, trout, salmon, beluga, it is easier to say that all representatives of the sturgeon and salmon orders. The great importance of fish dishes in human nutrition is also supported by a large indicator of nutritional value due to the increased content of fatty acids. Most of all, this applies to fatty marine varieties of fish - salmon, mackerel, herring, trout, salmon and others. Polyunsaturated acids are the owners of great physiological activity, have a beneficial effect on intercellular processes, have anti-inflammatory properties, reduce the level of fat in the blood and help in reducing body weight.

List of used literature

1) GOST 20414-93, GOST 30314-95.

2) SanPiN 42-123-4117-86 of 03/25/98 (as amended on 01/21/99). Conditions, terms of storage of especially perishable products.

3) Baranov, V.S. Production technology of public catering products / V.S. Baranov, A.I. Mglinets, L.M. Aleshina and others - M.: Economics, 2015.

4) Buteykis, N.G. Organization of production of public catering establishments. / N.G. Buteykis - M .: Publishing House "Higher School", 2012 .

5) Efimov, A.E., Kovalev, V.A., Sharova, T.A. Fish and Seafood: Chef's Library / Ed. A.E. Efimova. - M.: Publishing house "Restaurant sheets". 2011.

6) Karpenko, T.I. 1000 classic recipes. Cooking for everyone / T.I. Karpenko - M .: Publishing house ACT. 2012.

7) Kasparek-Turkkan, Erika. Seafood Delicacies: Family Cooking. Publishing house "Niola 21st century". 2012

8) Kovalev, N.I. Cooking technology / N.I. Kovalev, M.N. Kutkina, V.A. Kravtsova-M.: Publishing House "Business Literature", 2013.

9) Korchagina, T.L. Organization of production and service at catering establishments: Lecture notes. Part 2 / T.L. Korchagin, V. A. Volkov. - Kemerovo: Kemerovo Technological Institute of Food Industry, 2013.

10) W. Mglinets, A.I. Public Technologist's Handbook

11) Nutrition / A.I. Mglinets, G.N. Lovachev, L.M. Aleshina and others - M.: Kolos, 2013.

12) GOST 20414-93, GOST 30314-95.

13) SanPiN 42-123-4117-86 of 03/25/98 (as amended on 01/21/99). Conditions, terms of storage of especially perishable products.

14) Baranov, V.S. Production technology of public catering products / V.S. Baranov, A.I. Mglinets, L.M. Aleshina and others - M.: Economics, 2015.

15) Buteykis, N.G. Organization of production of public catering establishments. / N.G. Buteykis - M .: Publishing House "Higher School", 2012 .

16) Efimov, A.E., Kovalev, V.A., Sharova, T.A. Fish and Seafood: Chef's Library / Ed. A.E. Efimova. - M.: Publishing house "Restaurant sheets". 2011.

17) Karpenko, T.I. 1000 classic recipes. Cooking for everyone / T.I. Karpenko - M .: Publishing house ACT. 2012.

18) Kasparek-Turkkan, Erika. Seafood Delicacies: Family Cooking. Publishing house "Niola 21st century". 2012

19) Kovalev, N.I. Cooking technology / N.I. Kovalev, M.N. Kutkina, V.A. Kravtsova-M.: Publishing House "Business Literature", 2013.

20) Korchagina, T.L. Organization of production and service at catering establishments: Lecture notes. Part 2 / T.L. Korchagin, V. A. Volkova. - Kemerovo: Kemerovo Technological Institute of Food Industry, 2013.

21) W. Mglinets, A.I. Directory of catering technologist / A.I. Mglinets, G.N. Lovachev, L.M. Aleshina and others - M.: Kolos, 2013.

22) Nikulenkova, T.T., Margelov, V.N. Design of public catering enterprises / T.T.Nikulenkova, V.N.Margelov - M., Economics, 2012.

23) Pavlova, L.V. Practical classes on cooking technology / L.V. Pavlova, V.A. Smirnova. - M.: Economics, 2014.

24) Poskrebysheva, G.I. Dishes from fish and seafood / G.I. Poskrebysheva. - M. Publishing house "Labyrinth", 2015.

25) Poskrebysheva, G.I. Cooking from seafood / G.I. Poskrebysheva. - M. Publishing house "Labyrinth", 2015.

26) Prostakova, T.M. Food preparation technology / T.M. Prostakova - Rostov-on-Don: Phoenix, 2013.

27) Handbook of catering technologist / Ed. O.I. Ovsyannikova. - M.: food industry, 2012.

28) Tyurina, A.A., Fokina, K.V. Recipes of the best chefs in Moscow. Fish and seafood / A.A. Tyurina, K.V. Fokina - M .: CHERNOVIK Publishing House. 2014.

29) Filippova, V.A. Seafood dishes / V.A. Filipova - M .: Publishing house "Labyrinth", 2014.

30) Fominykh, I.L. Technology of restaurant products / I.L. Fominykh, E.V. Shemetova, M.A. Kasatkin. - M.: Publishing house "Niola 21st century". 2012.

31) Handbook of catering technologist. - M.: Kolos, 2011.

32) http://restorator.name/personal/podgotovka-ofitsianta/l 18-lichnaya-gigiena.html

33) http://infourok.ru/razrabotka_zanyatiya_na_temu_lichnaya_gigiena_rabotni

34) 23.kov_predpriyatiy_obschestvennogo_pitaniya-180672.htm

35) 24.http://www.studfiles.ru/preview/398455/

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Tests according to PM.02, MDK 02.01.

1. Name the range of complex cold culinary products:

a) sandwiches, salads, aspic dishes

b) salads, drinks, aspic dishes

c) sandwiches, soups, salads

d) sauces, salads, drinks

2. Sandwiches are divided into:

a) complex, liquid, open

b) simple, cold, sweet

c) snack bars, spicy, open

d) simple, closed, snack bars

3. Cold snacks are divided into:

a) canapes, flounces, rolls

b) sandwiches, vinaigrettes, aspic

c) canapes, salads, rolls

d) salads, sandwiches, aspics.

4. Canape is:

b) snack

c) drink

5. The basis of the canape is:

a) bread, baguette, pita bread

b) meat, cabbage, bread

c) bread, baguette, croutons

d) croutons, potatoes, meat

6. Pick the ingredients for canapés with rye bread:

a) butter, cucumber, cheese, tomato

b) ham, tomato, fresh cucumber, lemon

c) herring, onion, pickle, egg

d) butter cheese, grapes, olives

7. What are the dimensions of the canape:

a) 3 x 4 x 0.5

b) 5 x 6 x 05

c) 10 x 10 x 10

d) 15 x 3 x 10

8. For decoration canapés use:

a) green oil drawing mass, jelly

b) green butter, powdered sugar, paprika

c) sugar, paprika, jelly

d) powdered sugar, jelly, drawing mass

9. Deadline for canapés:

a) 6 hours

b) 12 hours

c) 18 hours

d) 30 minutes

10. Methods for preparing complex snacks include:

a) boiling, frying, baking

b) marinating, sticking on skewers, whipping

c) marinating, stewing, blanching

d) sautéing, whipping, boiling

11. Complex cold snacks include:

a) appetizers of their shellfish, assorted meat or fish

b) mini casseroles, vinaigrettes, terrines

c) mini casseroles, appetizers on a skewer, terrines

d) assorted meat or fish, vinaigrettes, mini snacks

12. Deadline for the implementation of cold appetizers:

a) 30 minutes

b) 48 hours

c) 36 hours

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

a) tomatoes, liver, butter

b) egg, fried meat, sweet pepper

c) egg, sweet pepper, black caviar

d) black caviar, fish, liver

14. Ingredients for a complex cold appetizer chicken roll:

a) chicken, potatoes, carrots

b) cabbage, chicken, onion

c) prunes, cabbage, cheese

d) chicken, cheese, prunes.

15. Ingredients of a complex cold appetizer table champignons:

a) mushrooms, herbs, potatoes

b) mushrooms, cabbage, carrots

c) mushrooms, tomatoes, cheese

d) mushrooms, potatoes, cheese

16. Complex cold sauces include:

a) mayonnaise, vinaigrette, Tatar

b) Dutch, vegetable marinade, soy sauce

c) Madeira, Polish, horseradish sauce

d) mayonnaise, sour cream, milk

17. Name the design options for complex cold appetizers:

a) vegetable carving, powdered sugar, sauces

b) paprika, sauces, caviar

c) caviar, powdered sugar, sauces

d) sauces, vegetable carving, greens

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

a) tomato

b) red main,

c) cocktail

d) vinaigrette sauce

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

a) Tatar

b) Polish

c) cocktail

d) cracker

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

a) garlic

b) Tatar

c) Dutch

d) cocktail

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

a) mayonnaise

b) ketchup

c) Worcester

d) provence

22. Pick a difficult one cold sauce for meat in aspic:

a) vinaigrette sauce

b) Worcester

c) horseradish sauce

d) vegetable marinade

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

a) biscuit

b) sandy

c) puff

d) custard

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

a) vinaigrette sauce

b) mayonnaise

c) Worcester

d) vegetable marinade

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

a) vinaigrette sauce

b) Worcester

c) mayonnaise

d) vegetable marinade

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

a) mayonnaise

b) Worcester

c) vinaigrette sauce

d) vegetable marinade

27. Name the range of complex cold dishes:

a) meat aspic, pate, sandwich

b) jellied fish, canape, stuffed egg

c) jellied meat, pate, roll

G) cheese balls, roll, pate

28. Cold dishes are served with:

29. Serving temperature for cold complex dishes:

30. For cooking fish in aspic fish:

c) baked

31. Ingredients for cooking jellied fish:

a) fish, broth, gelatin

b) agar-agar, sour cream, fish

c) gelatin, broth, fish

d) starch, fish, milk.

32. Ingredients for making fish jelly:

a) gelatin, mayonnaise, carrots

b) broth, milk, agar-agar

c) broth, gelatin, spices

d) starch, sour cream, spices

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

a) 6 hours

b) 60 minutes

d) 30 minutes

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

a) warm up

b) chill

c) put in boiling water for 3 seconds

d) soak in boiling water for 3 minutes

35. Name the range of complex cold poultry dishes:

a) chicken pate, chakhokhbili, stew

b) chicken tobacco, breast medallions, chicken pate

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

d) chicken pate, galantine, breast medallions

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

a) appearance, color, smell, texture, taste

b) smell, appearance, temperature

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

37. Deadlines for the implementation of complex cold dishes:

b) 48 hours

at 6:00

d) 36 hours

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

a) marinated

b) jellied

c) pate

d) stuffed

39. Ingredients for making salmon mousse:

a) olives, cheese, tomatoes, salmon

b) eggs, cheese, sausage, salmon

c) ham, salmon, cream, cheese

d) mini tartlets, salmon, eggs, tomatoes

40. Ingredients for making a complex assorted snack:

a) tomatoes, eggplant, zucchini

b) potatoes, eggplant, zucchini

c) tomatoes, cabbage, carrots

d) cucumbers, onions, zucchini

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

a) marinating

b) baking

c) wrapping

d) stuffing

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

a) wrapping

b) baking

c) marinating

d) stuffing

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

a) rolls (terrines)

b) salads

c) pate

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

a) rolls (terrines)

b) carpaccio

c) pate

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

c) mustard

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

b) greenery

c) fruit

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

a) salt and pepper

b) cream and vinegar

c) flavor additives

d) eggs and milk

48. With the right selection and professional use it lends complex cold dishes and sauces delicious taste:

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

a) red wine

b) fortified wine

c) brandy

d) white wine

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

a) divorce

b) boil

c) cool down

d) insist

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

a) aluminum

b) cast iron

c) enamelled

d) iron

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

b) jelly

c) filling

d) pate

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

c) sour cream

d) mayonnaise

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

b) cabbage

d) synthetic film

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

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

a) syrup

b) broth

c) oil

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

a) yeast

b) shortbread is not sweet

c) puff

d) custard

58. For stuffing eggs use:

a) cutlet mass

b) raw fish

c) caviar, cheese, mushrooms, salmon

G) stewed cabbage

59. Spicy profiteroles are prepared from dough:

a) custard

b) sandy

c) biscuit

d) puff

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

a) biscuit

b) sandy

c) puff

d) custard

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Fish dishes and snacks

At balyk products

Hot smoked fish

Assorted fish

Crabs

Caviar.

Caviar granular

Herring with garnish.

Chopped herring with garnish..

Fish with mayonnaise.

Filled fish.

First way.

Jellied pike perch (whole).

Prepared pike perch is boiled, cooled in broth, taken out on a wire rack, dried well, transferred to a dish and decorated on the sides and back various vegetables, herbs, lemon, cancer necks. All decorations are glued with jelly. After that, the fish is poured with semi-hardened jelly completely imli in the form of a mesh, using a pastry bag with a tube with a diameter of 1-2 mm. A vegetable garnish, jelly cut into cubes are placed around the bami pike perch. Horseradish sauce with vinegar is served separately.

Whole fill fish

For cooking, most often pike perch in whole carcasses and stretched, small sturgeon or stellate sturgeon of medium size are used. The fish, cut crosswise into pieces, is served on a large porcelain dish. With the help of a pastry bag, it is covered with a thin layer of semi-hardened fish jelly, then laid along the ridge various decorations: half circles of oranges and fresh cucumbers, olives, strips of red sweet pepper, vegetables. The sides of the stellate sturgeon are also decorated with carved lemon slices. Jewelry is again covered with a thin layer of semi-hardened jelly. A skewer, beautifully decorated with various vegetables, is sometimes put on the fish. Garni-

they cut fish with vegetables (green peas, circles of fresh cucumbers, gherkins, etc.). Parsley and celery are placed along the edges of the dish.

Other banquet dishes are often prepared with sturgeon, stellate sturgeon, beluga aspic with horseradish, pikeperch stuffed with aspic and stretched, fish cutlets with mayonnaise sauce with jelly, whole fish with mayonnaise, etc.

Sauce is always served separately for banquet fish dishes.

Stuffed fish (perch, pike). Fish prepared for stuffing is filled with minced fish pulp, bread, milk, browned onions, fat, garlic. The fish is given the appearance of a whole carcass, wrapped in gauze, tied with twine at the head and tail, placed on the grate of a fish boiler and stewed with spices and seasonings until tender (30-40 minutes). The boiled fish is cooled, cut across into pieces and served.

The fish can be laid on a dish in the form of a whole carcass, a vegetable side dish is placed around it in bouquets. Horseradish sauce with vinegar is served separately.

Fish marinated in white. Peeled whole smelt, small navaga or pieces of pike-perch fillet, perch are breaded in flour, fried in vegetable oil, placed in a non-oxidizing dish and poured with marinade. After 3-4 hours, the fish is transferred to a salad bowl, the marinade is finally seasoned with salt, sugar, vinegar and the fish is poured, the roots are evenly distributed on the surface of the fish. Sprinkle the fish with herbs.

Fish in a tomato (red) marinade. fillet pieces fish fried in vegetable oil, slightly tinting and not drying, laid out in a deep non-oxidizing dish, behind pour warm marinade with tomato and cool. Sprinkle the fish with herbs before serving.

Sea crabs

The dish is prepared in a form into which a little jelly is poured and cooled (prepare a shirt). Then the form is filled with large pieces of crabs, freed from bone plates, fresh tomatoes, green peas, boiled carboated carrots, put in the middle small pieces crabs, pour the jelly mold and cool. Before serving, the form is lowered for a few seconds in hot water and spread on a stand made of dough, set on a round dish. Lay around fresh cucumbers, tomatoes, boiled vegetables, triangles of jelly. The dish is decorated with lettuce leaves.

Oysters. Shells with maluski are washed in cold water, special knife separate the sashes, remove the upper sash, rinse again in salted water, cut the mollusk pulp at the place of its attachment to the sink and serve it on a napkin with pieces of food ice.

Squids. Squid fillets are cooked in the same way as for cooking hot dishes. Boiled squid shredded with straw. After that, they can be served with mustard dressing, under a red marinade, add to vinaigrettes and salads or make aspic out of them.

Lobsters and lobsters. These large marine crustaceans are boiled, the flesh of the necks, claws (in lobsters) is taken out. You can serve them with mayonnaise. At a banquet serving, the shell of a boiled lobster is placed on a dish, the neck, cut into slices, is placed on it, and the chopped claws with pulp are placed nearby. Mayonnaise is served separately. Lobsters are processed, cooked and served in the same way as lobsters.

Seaweed. Dried sea kale sorted and soaked in cold water for 10-12 hours (7-8 liters of water per 1 kg of cabbage), then washed thoroughly. Frozen cabbage is thawed in cold water and washed.

Cabbage is prepared as follows: pour cold water, quickly bring to a boil and cook for 15-20 minutes; after that, the broth is drained, the cabbage is poured again warm water and cook for another 15-20 minutes. From it you can prepare various salads.

Piglet jellied whole

The boiled pig is cooled, cut into pieces along, and then across. Each piece is smeared with jelly and placed on a dish, giving it the appearance of a whole carcass. Instead of eyes, you can insert olives. Decorate with vegetables, sliced karbovochnyh knives, slices of red tomatoes, circles of fresh cucumbers, celery leaves, circles of boiled eggs, olives, lingonberries. The dish is then covered with a net of light jelly.

Horseradish sauce with sour cream is served in a gravy boat.

Beef tartare

· The place of origin of this dish is the north of France, which is quite right.
In many French restaurants minced meat is served separately and everything else separately. And then they either mix it in the presence of the client, or leave it to you to do it yourself.
There is also the so-called "royal tartare", which differs from the usual one with a small slide of black caviar on top.
1. Remove all veins and films from the beef tenderloin. First, finely chop the meat (the colder the meat, the easier it is to do this), then chop it with a heavy knife or two is better. You should get a coarse minced meat.
2. Very finely chop the onion and parsley, chop the capers. Mix onion with egg yolk. Add capers, mustard, Worcestershire sauce and Tabasco.
3. Pour in olive oil and beat the dressing a little. Put the meat in the dressing, add the parsley.
4. Salt and pepper. Then knead well, preferably with hands dipped in warm water.
5. Put the tartare in the refrigerator for 10 minutes. and serve.
If you have established tartare not as an appetizer, but as a main course, then deep-fried potatoes will be the best side dish for it, and for those who carefully monitor their weight - green salad.
It makes no sense to say that you need to drink tartare with French red Beaujolais.

Game cheese (fromage).

Compose an algorithm for preparing game cheese dishes.

Poultry is fried or boiled (grouse, partridge, partridge, capercaillie, black grouse, pheasant), cool it, remove the meat from the bones, chop it finely and pass it through a meat grinder 2-3 times with a frequent grate, add strongly softened butter, grated cheese, beat well with a mixer. Salt, red pepper, Madeira are added to the mass, nutmeg, mix well.

In the form, a “shirt” is made of meat jelly, on which products of bright color are laid out in the form of a pattern and fixed with semi-hardened jelly, then the form is filled with a pastry bag with cheese, so that it does not reach the edge of the shirt by 4-5 mm. The surface is poured with semi-hardened jelly and cooled.

Before serving, the form is dipped in hot water, held for 3-7 seconds, quickly removed, turned upside down, but at an angle of 45 °, shaken and spread the cheese (fromage) on a dish. Pieces of jelly, cut or cut into beautiful shapes, and parsley sprigs are placed around the cheese. Mayonnaise sauce is served separately in a gravy boat.

Piglet stuffed

In the treated pig, cut along the body (along the abdomen), the bones are removed. The incision is partially sutured, the pig is stuffed with minced meat through the remaining hole, after which the hole is sutured. Minced meat is prepared in the same way as for stuffed chicken, but instead of chicken pulp, piglet pulp is used. The prepared pig is wrapped in a napkin or parchment and tied up. The piglet is boiled together with the bones removed for 1.5-2 hours at a low boil. Salt is added at the end of cooking. In order not to discourage the delicate taste, they do not put any roots, or spices, or vinegar, do not rub it with salt, as it makes the pig blush. The finished piglet is cooled along with the broth and then cooked and released like stuffed chicken.

Recipe step by step photos

Ingredients

Leg of lamb weight ~ 2.5kg

chili pepper

· OK. 100g pork fat or brisket (fresh)

salt, pepper, dry rosemary

Cooking method

In principle, everything is very simple and tasty, it is almost a classic version of cooking a leg of lamb.

Wash lamb, clean it from films and fat, they give the very unpleasant smell ...

We cut the chile, remove the seeds and partitions, cut the fat into small sticks.

We make deep cuts in the leg, with a sharp knife, almost to the bone, and stuff it with bacon and chili pepper. We try to ensure that the entire pulp of the leg is stuffed evenly, the cuts should be approximately at an equal distance from each other.

Rub the meat well with salt and pepper, season with rosemary.

Then tightly wrap in foil, bake in an oven heated to 180 * 1h30m, after this time, open the foil and brown the meat, about 30 minutes.

Bon appetit!

Stuffed chicken or game fillet (chauffroy). The cleaned game fillet is beaten off with a chopper, minced meat is placed on it, prepared, as for pate, from the liver and bacon with vegetables and spices, molded into a cutlet with both pointed ends and stewed. Finished fillet cooled and poured with red fat-free sauce with wine (Madeira) and gelatin, decorated with boiled egg white and again pour meat dark jelly with a layer of 1 - 2 mm, prepared from fried poultry bones (except for the backbone) with the addition of gelatin. They lay 1-2 pcs. per serving.

Foie gras appetizer

In pursuit of creating a new standard of luxury, the French inventors succeeded again. After all, for many centuries they were haunted by the glory of traditional Russian red caviar, which, by and large, is now a symbol of success and wealth. However, the French introduced the fashion for foie gras, which has become a new symbol of luxury and chic. Foie gras is a pâté made from very fatty goose liver. Geese or ducks for the preparation of this delicacy are fattened in a special way, so that in the short time that they live, their liver gains a lot of mass and fat content. The fact is that the French are not only good cooks, but also by economists, so they calculated the cost of raising each individual, came to the conclusion that ducks are a more economical fattening option and began to make foie gras from their liver. Certainly, goose liver has higher taste characteristics than duck. But such a liver is worth a lot ...

Foie Gras Recipe #1
for this, the goose liver is stuffed (filled) with goose fat and good stuffing from beef, plus a delicacy mushroom - truffle is added inside the liver, all this is fried in the most accurate way, stewed in goose fat, cooled, languidly cut and served to the table as a separate dish or in the form of sandwiches on white, tender bread.
Foie Gras Recipe No. 2
Frozen foie gras can be cooked quite quickly and tasty simply by laying it out on a clean towel and sprinkling well. coarse salt with ground pepper. A towel with foie gras is wrapped and placed for a day in the lower, warmest compartment of the refrigerator with vegetables. Then the salt is scraped off and the foie gras is eaten with onion, raspberry or fig jam. Heat treatment is not required in this case!!!
Foie Gras Recipe No. 3
A personally verified recipe for making foie gras is as follows. We take absolutely fresh foie gras, that is, goose fatty liver, 500-600 grams, 30-50 grams of port, a little salt, white pepper, baking foil. First, carefully remove all nerves, bile ducts from foie gras, coat the result with salt and pepper, pour port wine and determine in the refrigerator for 30-60 minutes.
Then we wrap the foie gras soaked in port wine and spices in foil, pierce it in several places and place it in a preheated oven (170-190 degrees). It is very important to calculate the time correctly and not to overexpose the liver in the oven. Fat will flow out through the pierced slots into the bowl in which the foil with foie gras lies, and at the above degrees of 500-600 grams, foie gras will cook for about 30 minutes. If possible, focus on the foie gras baking time indicated on product label.
You can look forward to the next time. First, before placing the foie gras in the oven, it must be heated for 5 minutes at 160 degrees. Cooking in the oven 500-700 grams of foie gras at 160 degrees will take 30 or 40 minutes, depending on what degree of doneness, readiness of foie gras you need.
It is impossible to taste foie gras during cooking, because it is useless: cold and hot foie gras are two different differences. And once you've taken the foie gras out of the oven, there's no going back. If goose fat gets into the foil or into the form with foie gras, it must be carefully drained. Next, the foie gras should cool down (do not open the foil!) And it is placed in the refrigerator, where, according to the recipe, it needs to “lie down” for 2 days (or you can do without “bedding”), and then it can already be used in all forms and with any side dishes and sauces.
5. Egg snacks

Eggs with mayonnaise and garnish. The eggs are hard boiled, cooled and peeled. Cucumbers, fresh tomatoes, boiled potatoes and carrots cut into thin slices. Half of the vegetables are seasoned with mayonnaise and "Southern" sauces according to the norm. Mayonnaise sauce is also taken for this half of the indicated V quantity recipe. Seasoned vegetables are placed on a plate, halves of boiled dried eggs are placed on top and poured with the remaining mayonnaise sauce. The dish is decorated around with lettuce, jelly and vegetables. let go of the dish

it is possible without a side dish of vegetables and jelly. In this case, the norm of vegetables is reduced by half.

Eggs stuffed with herring. Eggs are hard boiled and shelled. Then the eggs are cut a little off sides squirrels and cut them in half lengthwise. You can cut off a little the ends and cut the eggs across into two parts or cut Not a lot of blunt end, put the egg on the cut part and at the top on both sides cut two slices at a right angle, without touching a strip of protein 7-8 mm wide. egg in it case will resemble a basket with a handle. The yolk is carefully removed from all eggs.

The cleaned and finely chopped herring fillet is mixed with the yolk, rubbed through a sieve (a large amount is passed through a meat grinder), transferred to a saucepan with softened and well-beaten butter (or mayonnaise) and everything is thoroughly mixed until a homogeneous puree-like mass is obtained, which is seasoned with salt to taste . Prepared eggs are filled with minced meat using a paper tube, a mayonnaise net is made on top, and a bunch of parsley is placed in the center of the plate or dish.

Minced meat for eggs can be prepared from kilka fillets and anchovies. In addition, the egg is stuffed with granular or chum caviar (in this case, only part of the yolk is taken out), as well as meat or fish salad. To prepare a salad, pickled or fresh cucumbers, tomatoes, boiled potatoes are cut into small cubes (3-4 mm), green peas, boiled or fried meat, poultry, sausage, fish, also finely chopped, are added, and seasoned with mayonnaise or South sauce.

Complicated cold dishes and snacks from fish, meat, poultry

Cold meals and snacks are usually served at the beginning of the meal. In the menu of breakfasts and dinners, they can be the main dish. Cold dishes differ from appetizers in that they are usually served with a side dish, they are more satisfying (cold fried roast beef, galantine chicken, stuffed fish, etc.). Cold appetizers have a smaller yield, they are served either with a side dish (caviar, salmon, chum salmon, sprats, etc.), or with a very small amount of it (sprat and herring with onions).

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

New theme

Recording the plan in a notebook:

Issues under study	Student activities
1. Dishes and snacks from fish - snacks from gastronomy, from herring, boiled fish with horseradish, with mayonnaise, aspic (in portions, whole), stuffed, with marinade. Quality requirements, implementation deadlines.	Drawing up a table "Defects, causes, preventive measures": Dishes "fish aspic in portions."
2. Snacks from non-fish aquatic raw materials.	Student presentation. They answer questions.
3. Dishes and snacks from meat and poultry. Appetizers from meat gastronomy, assorted meat, fried poultry, aspic meat, aspic pig, chicken and game with mayonnaise, game cheese, chicken galantine, meat jelly, game pate, liver pate, chauffroy. Quality requirements, implementation deadlines.	Record the range. Listen. Compose an algorithm for preparing game cheese dishes.
4. Snacks from eggs. The technological process of preparing dishes, the rules of registration, serving. Quality requirements, storage and implementation modes. Defects, causes, methods of prevention.	They're watching. Listen.

Fish dishes and snacks

Compilation of the table "Defects, causes, prevention measures":

Dishes "fish jellied in portions".

Sturgeon, stellate sturgeon are boiled in links, beluga - in large pieces 40-60 cm long, 10-12 cm wide, sterlet - most often in portioned pieces. Partial fish is cooked in portions, except for the court ka and pike, intended for stuffing as a whole, or pike perch, trout, smelt, used as a whole for jellied dishes.

Fish served under mayonnaise, or for salads masked with mayonnaise, are sometimes stewed. Marinated fish is lightly fried. Peeled herring fillets are soaked and stored in tea broth or milk.

Lightly salted fish (salmon, salmon, chum salmon, etc.) are washed and layered along the spine, the ribs are removed bones, cut the skin and, starting from the tail, cut into portions, holding the knife at an angle of 30-45 °. Portioned pieces are placed on snack plates and garnished with a slice of lemon and herbs.

With multiple servings salted fish stacked on an oval dish or herring, portions are given nice shape(rolled up with a rose or stacked with a ladder). Lemon slices are placed at the ends of the dish (for stability, the skin is bent at the slices), and sprigs of greens are laid on the sides.

At balyk products cut the skin, remove cartilage and cut the flesh from the skin in thin wide pieces, holding the knife at an angle of 30-45 °. So that the pulp, which remains uncut, does not wind, it is covered with skin or wrapped in parchment. Balyk products are released in the same way as salted fish, garnished with lemon and herbs.

Hot smoked fish(stellate sturgeon, sturgeon, sea bass, cod, omul, etc.) are cleaned from skin and bones, and sturgeon - from cartilage and portioned. Sturgeon are cut into portions of the established mass, holding the knife at a right angle

Portions are placed on snack plates or in multi-portion dishes (oval dish, herring), garnished with lettuce, fresh cucumbers and tomatoes, you can also serve complicated side dish from boiled vegetables, green peas, potatoes with mayonnaise sauce.

Horseradish sauce with vinegar or mayonnaise is served separately with fish

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

Assorted fish

Served on a large oval porcelain dish in the form of pieces (25-30 g each) of salted salmon, hot-smoked sturgeon, salmon, etc. The dish is decorated with pieces of the same fish, rolled tubes with pitted olives embedded in them, cucumber slices, slices lemons, sprigs of greens.

Crabs stacked in tartlets and covered with a mesh of jelly with mayonnaise or jelly.

Caviar. Grained or chum salmon is placed in a slide on the caviar rosette, and finely crushed ice is placed in the caviar bowl, decorated with butter. The pressed one is placed on a small dessert plate, decorated on the sides with a sprig of parsley. Separately, chopped green onions, a slice of lemon, a piece of butter.

Caviar of sturgeon (black) and salmon (red) fish is laid out in special cupronickel caviar. For decoration use lemon and greens. In addition to caviar, olives, olives, butter rosettes, fish cakes or slices can be served. white bread. Caviar in baskets or rolls looks very attractive. From puff pastry.

Beluga caviar is considered the best black caviar - it is the coarsest, sturgeon caviar is the smallest.

Caviar granular

Served in caviar bowls with crushed ice, which are placed on a dish with a linen napkin. TO granular caviar at banquets, receptions, festive dinners hot rolls, pies, finely chopped green onions and butter are served.

Herring with garnish. Slices of herring fillet cut across or obliquely are placed on sliced seasoned vegetables, and a side dish of potatoes, cucumber, carrots or beets, onions and eggs is beautifully placed on the sides. Herring is watered with mustard or vinegar dressing.

Chopped herring with garnish. Prepared herring fillets, peeled apples, wheat bread soaked in water (or milk) and onions lightly sautéed in vegetable oil are passed through a meat grinder. The crushed mass is seasoned with vinegar, salt, pepper, vegetable oil and laid in the form of a whole fish. Sprinkle herring with chopped egg and green onions, and garnish on the sides with butter flowers, carboiled boiled carrots, slices of fresh cucumber and tomato .

Boiled fish with garnish and horseradish. From the cooled stripped boiled link sturgeon fish cut slices 1-1.5 cm thick. Garnish the fish with boiled potatoes, carrots, rutabaga, cucumbers, cut into small cubes, green peas, etc. Put the garnish in bouquets and pour over salad dressing.

Horseradish sauce with vinegar is served separately. As an additional garnish, you can offer diced fish jelly.

They also prepare and decorate partial fish, but boil it in portions, cool it and dry it slightly before leaving.

Fish with mayonnaise. On one third of the vegetable side dish seasoned with a small amount of mayonnaise, a portioned piece of boiled fish is placed and poured from a paper envelope with a notched cutout with mayonnaise sauce. From above, dishes can be decorated with crabs and sprigs of greens, slices of fresh tomatoes, and a vegetable side dish can be placed around with bouquets.

For custom-made dishes, mayonnaise sauce is prepared with fish jelly in a ratio of 1: 1, fish is poured over, decorated and transparent jelly is poured on top.

Filled fish. The key to the excellent quality of the aspic is the transparency of the jelly. If cloudy broth, then it must be cooled to 50C, pounded fish caviar is introduced (if it was in the fish after cutting) or beaten egg whites, mixed thoroughly, brought to a boil, boiled until the proteins are completely coagulated at a low boil for 5-10 minutes. Fish broth should be clarified after pre-swollen gelatin is dissolved in it, because. it makes the broth cloudy.

This dish can be prepared in two ways.

First way. Portion pieces of pike-perch or other fish fillets are boiled and cooled on a sieve. The broth left after boiling the fish is combined with the fish broth. food waste and filter. Soaked and squeezed gelatin is placed in the hot broth, dissolved, the broth is cooled to 50-60 ° C, a guy is introduced, boiled for 20-30 minutes, seasoned with salt and filtered. A layer of jelly 4-6 mm is poured onto a baking sheet and, when it hardens, dried pieces of fish are placed on it at intervals of 2 cm. They are decorated with boiled carrots, lemon, olives, green onions, parsley, crayfish necks, attaching decorations with jelly. After that, the decorated pieces of fish are cooled again, jelly is poured over (at least 0.5-1 cm layer) and cooled again.

MINISTRY OF EDUCATION AND SCIENCE RNO-ALANIA

STATE BUDGET EDUCATIONAL INSTITUTION

SECONDARY VOCATIONAL EDUCATION

"VLADIKAVKAZSK TRADE AND ECONOMIC COLLEGE"»

TESTS

according to the professional module

Organization of the cooking process and preparation of complex cold culinary products

Specialty 19.02.10 Technology of catering products

Vladikavkaz 2015

MDK Technology for the preparation of complex cold culinary products.

Section No. 1 Determination of the quality and safety of raw materials and its commodity characteristics

Gastronomy products include:

a) raw material

b) deli meat and fish products

in dishes

d) confectionery

Name the range of meat gastronomic products.

a) sausage, dumplings, smoked ham

b) ham, beef, boiled pork

c) sausage, ham, sausages

d) sausages, wieners, khinkali

Name the range of fish gastronomic products:

a) caviar, salmon, salmon

b) salted salmon, salmon, cod

c) sturgeon, fried fish, salted salmon

d) smoked trout, salted salmon, caviar

Name the organoleptic quality indicators of gastronomic products:

a) texture, fat content, taste

b) method of heat treatment, salt content, smell

d) texture, smell, taste

5.At what temperature should be stored gastronomic products:

a) 4-6ºС

b) 15-20ºС

c) 20-25ºС

d) -2, - 4ºС

6. Name the assortment of hard cheeses:

b) swiss, dutch, parmesan

c) mascarpone, cheddar, edama

7. Assortment of mushrooms used to prepare complex cold dishes:

a) chanterelles, mushrooms, morels

b) champignons, milk mushrooms, mushrooms

c) truffles, shiitake, ho chimini

d) white mushrooms, milk mushrooms, truffles

8. Name rare vegetables for preparing complex cold dishes:

a) okra, zucchini, potatoes

b) okra, artichokes, physalis

c) parey, zucchini, pumpkin

d) savoy cabbage, potatoes, carrots

9. They are a piggy bank of vitamins, mineral salts, phytoncides, fiber, essential oils:

a) fish products

b) egg products

c) gastronomic products

d) vegetables

10. Name the range of flavors for complex cold dishes:

a) wine, wasabi, sugar

b) wine, sour cream, salt

c) oil, salt, vinegar

d) oil, gelatin, vinegar

11. Which cheeses are sliced, sausage and spreadable:

a) to melted

b) soft

c) to hard

d) to rennet

12. Name the assortment of soft cheeses:

a) swiss, dutch, mozzarella

c) Dorogobuzh, Roquefort, mozzarella

d) cheese, mascarpone, dutch

13. Name the assortment of blue cheeses:

a) swiss, dutch, mozzarella

b) mascarpone, cheddar, edama

c) cheese, mascarpone, dutch

d) brie, camembert, dorblu

14. Which product has a name derived from the method of production:

a) potatoes

b) cheese

c) meat

d) sausage

Section No. 2 Use of equipment for the preparation of complex cold culinary products

1. What are vegetable cutters depending on the purpose?

A. for cutting raw and stewed vegetables;

B. for cutting raw and boiled vegetables;

B. for cutting boiled and fried vegetables;

G. for cutting boiled and baked vegetables.

2. What is the purpose of blenders?

A. for rubbing and grinding a small amount products;

B. for whipping and wiping products;

B. for wiping and grinding a large number of products;

G. for cutting raw and boiled vegetables.

3. What movement does the working tool (nozzle) make in the mixer-beater?

A. planetary;

B. reciprocating;

V. rotational;

G. .rectilinear.

4. In which workshops are slicers installed?

A. in vegetable, confectionery, hot;

B. in a cold, semi-finished products workshop, in a confectionery;

V. in meat, hot, for cutting greens;

G. in fish, cold, flour.

5. For which workshop is a universal drive with the following set of interchangeable mechanisms intended: grinding, meat grinder, ripper, cutting meat into beef stroganoff?

A. vegetable;

B. meat;

B. hot;

G. cold.

What are ovens for?

A. for baking confectionery;

B. for frying semi-finished meat products, for baking vegetable and cereal dishes, puddings and cottage cheese casseroles;

B. for stewing dishes from meat, fish and vegetables;

G. for cooking vegetable, meat, cereal dishes.

What processes does the combi steamer combine?

A. steamer and convection oven;

B. steamer and stove;

B. oven and stove;

D. oven and grill.

What is the name of the processing of products in steamers?

A. "sharp ferry";

B. cooking in the main way;

B. indulgence;

G. blanching.

9. What are the rules for the safe operation of electromechanical equipment?

A. check the sanitary condition of the equipment, assemble the machine according to the instructions, check its operation at idle. After finishing work, turn off the power supply, rinse, dry and grease with edible unsalted fat. The outer surface is wiped with a damp and then dry cloth.

B. assemble the car, check the idling. After finishing work, clean it, rinse, dry.

B. check the sanitary condition of the machine, assemble, load. After finishing work, clean and rinse the chamber and working tools.

G. check the sanitary condition, idling. At the end of work, grease the ends of the shafts with edible unsalted fat.

10. For what purposes is steamer equipment used in the preparation of complex cold culinary products?

A. to bring dishes to readiness using moist saturated steam at various pressures. The nutritional value of products, color, taste is preserved, assimilation and juiciness increase.

B. for quickly bringing food to readiness, frying, steam saturation.

B. for defrosting products, cooking with "hot steam", baking.

G. for cooking dietary dishes, baking them for a couple.

Section No. 3 Preparation of complex cold culinary products.

1. Name the range of complex cold culinary products:

a) sandwiches, salads, aspic dishes

b) salads, drinks, aspic dishes

c) sandwiches, soups, salads

d) sauces, salads, drinks

2. Sandwiches are divided into:

a) complex, liquid, open

b) simple, cold, sweet

c) snack bars, spicy, open

d) simple, closed, snack bars

3. Cold snacks are divided into:

a) canapes, flounces, rolls

b) sandwiches, vinaigrettes, aspic

c) canapes, salads, rolls

d) salads, sandwiches, aspics.

4. Canape is:

a) a dish

b) snack

c) drink

d) sauce

5. The basis of the canape is:

a) bread, baguette, pita bread

b) meat, cabbage, bread

c) bread, baguette, croutons

d) croutons, potatoes, meat

6. Pick the ingredients for canapés with rye bread:

a) butter, cucumber, cheese, tomato

b) ham, tomato, fresh cucumber, lemon

c) herring, onion, pickled cucumber, egg

d) butter cheese, grapes, olives

7. What are the dimensions of the canape:

a) 3 x 4 x 0.5

b) 5 x 6 x 05

c) 10 x 10 x 10

d) 15 x 3 x 10

8. For decoration canapés use:

a) green oil, drawing mass, jelly

b) green butter, powdered sugar, paprika

c) sugar, paprika, jelly

d) powdered sugar, jelly, drawing mass

9. Deadline for canapés:

a) 6 hours

b) 12 hours

c) 18 hours

d) 30 minutes

10. Methods for preparing complex snacks include:

a) boiling, frying, baking

b) marinating, sticking on skewers, whipping

c) marinating, stewing, blanching

d) sautéing, whipping, boiling

11. Complex cold snacks include:

a) appetizers of their shellfish, assorted meat or fish

b) mini casseroles, vinaigrettes, terrines

c) mini casseroles, appetizers on a skewer, terrines

d) assorted meat or fish, vinaigrettes, mini snacks

12. Deadline for the implementation of cold appetizers:

a) 30 minutes

b) 48 hours

c) 36 hours

d) 2 hours

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

a) tomatoes, liver, butter

b) egg, fried meat, sweet pepper

c) egg, sweet pepper, black caviar

d) black caviar, fish, liver

14. Ingredients of Complex Cold Appetizer Chicken Roll:

a) chicken, potatoes, carrots

b) cabbage, chicken, onion

c) prunes, cabbage, cheese

d) chicken, cheese, prunes.

15. Ingredients of a complex cold appetizer table champignons:

a) mushrooms, herbs, potatoes

b) mushrooms, cabbage, carrots

c) mushrooms, tomatoes, cheese

d) mushrooms, potatoes, cheese

16. Complex cold sauces include:

a) mayonnaise, vinaigrette, Tatar

b) Dutch, vegetable marinade, soy sauce

c) Madeira, Polish, horseradish sauce

d) mayonnaise, sour cream, milk

17. Name the design options for complex cold appetizers:

a) vegetable carving, powdered sugar, sauces

b) paprika, sauces, caviar

c) caviar, powdered sugar, sauces

d) sauces, vegetable carving, greens

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

a) tomato

b) red main,

c) cocktail

d) vinaigrette sauce

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

a) Tatar

b) Polish

c) cocktail

d) cracker

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

a) garlic

b) Tatar

c) Dutch

d) cocktail

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

a) mayonnaise

b) ketchup

c) Worcester

d) provence

22. Choose a complex cold sauce for meat aspic:

a) vinaigrette sauce

b) Worcester

c) horseradish sauce

d) vegetable marinade

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

a) biscuit

b) sandy

c) puff

d) custard

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

a) vinaigrette sauce

b) mayonnaise

c) Worcester

d) vegetable marinade

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

a) vinaigrette sauce

b) Worcester

c) mayonnaise

d) vegetable marinade

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

a) mayonnaise

b) Worcester

c) vinaigrette sauce

d) vegetable marinade

27. Name the range of complex cold dishes:

a) meat aspic, pate, sandwich

b) jellied fish, canape, stuffed egg

c) jellied meat, pate, roll

d) cheese balls, roll, pate

28. Cold dishes are served with:

a) 25-80 g

b) 100-120 g

c) 150-250 g

d) 250-400 g

29. Serving temperature for cold complex dishes:

a) 5-6 °С

b) 10-12 °С

c) 8-10 °С

d) 15-20 °С

30. For cooking fish in aspic fish:

a) extinguish

b) roast

c) baked

d) cook

31. Ingredients for cooking jellied fish:

a) fish, broth, gelatin

b) agar-agar, sour cream, fish

c) gelatin, broth, fish

d) starch, fish, milk.

32. Ingredients for making fish jelly:

a) gelatin, mayonnaise, carrots

b) broth, milk, agar-agar

c) broth, gelatin, spices

d) starch, sour cream, spices

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

a) 6 hours

b) 60 minutes

c) 2 hours

d) 30 minutes

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

a) warm up

b) chill

c) put in boiling water for 3 seconds

d) soak in boiling water for 3 minutes

35. Name the range of complex cold poultry dishes:

a) chicken pate, chakhokhbili, stew

b) chicken tobacco, breast medallions, chicken pate

c) fire cutlets, chicken pate, poultry according to the capital

d) chicken pate, galantine, breast medallions

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

a) appearance, color, smell, texture, taste

b) smell, appearance, temperature

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

37. Deadlines for the implementation of complex cold dishes:

a) 24 hours

b) 48 hours

at 6:00

d) 36 hours

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

a) marinated

b) jellied

c) pate

d) stuffed

39. Ingredients for making salmon mousse:

a) olives, cheese, tomatoes, salmon

b) eggs, cheese, sausage, salmon

c) ham, salmon, cream, cheese

d) mini tartlets, salmon, eggs, tomatoes

40. Ingredients for making a complex assorted snack:

a) tomatoes, eggplant, zucchini

b) potatoes, eggplant, zucchini

c) tomatoes, cabbage, carrots

d) cucumbers, onions, zucchini

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

a) marinating

b) baking

c) wrapping

d) stuffing

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

a) wrapping

b) baking

c) marinating

d) stuffing

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

a) rolls (terrines)

b) salads

c) pate

d) mousse

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

a) rolls (terrines)

b) carpaccio

c) pate

d) mousse

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

a) wine

b) vinegar

c) mustard

d) pepper

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

a) cheese

b) greenery

c) fruit

d) flowers

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

a) salt and pepper

b) cream and vinegar

c) flavor additives

d) eggs and milk

48. With the right selection and professional use, it gives a delicious taste to complex cold dishes and sauces:

a) wine

b) sugar

c) salt

d) vinegar

49. For complex cold dishes, with poultry and fish, it is better suited:

a) red wine

b) fortified wine

c) brandy

d) white wine

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

a) divorce

b) boil

c) cool down

d) insist

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

a) aluminum

b) cast iron

c) enamelled

d) iron

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

a) lettuce

b) jelly

c) filling

d) pate

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

a) wine

b) cheese

c) sour cream

d) mayonnaise

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

a) bacon

b) cabbage

c) test

d) synthetic film

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

a) 5

b) 9

at 3

d) 4

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

a) syrup

b) broth

c) oil

d) jelly

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

a) yeast

b) shortbread is not sweet

c) puff

d) custard

58. For stuffing eggs use:

a) cutlet mass

b) raw fish

c) caviar, cheese, mushrooms, salmon

d) stewed cabbage

59. Spicy profiteroles are prepared from dough:

a) custard

b) sandy

c) biscuit

d) puff

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

a) biscuit

b) sandy

c) puff

d) custard

Section No. 4 Quality control of complex cold culinary products

Who exercises control over the quality of catering products?

A) sanitary and technological food laboratories;

B) enterprise accounting;

C) the quality control department of the enterprise;

D) enterprise administration.

2) What guarantees food quality control for semi-finished products for complex culinary products?

A) the completeness of the investment and good quality;

B) poor quality;

B) underinvestment;

D) non-toxic.

3) What is the advantage of the organoleptic research method over other methods?

A) the speed of assessment;

B) the subjectivity of the assessment;

C) objectivity of the assessment;

D) the impossibility of establishing the chemical composition.

4) How is the degree of thermal oxidation of frying fat determined?

A) colorimetry;

B) refractometry;

B) nephelometry;

D) iodometry.

5) What research method is used to identify sources bacterial contamination in case of food poisoning?

A) chemical

B) physical;

B) bacteriological;

D) organoleptic.

6) Why is a chef's needle needed when grading finished products?

A) to determine the readiness of meat and fish;

B) to determine the charge for a dish;

C) to determine the juiciness of a dish;

D) to determine the uniformity of the dish.

7) When are the results of marriage recorded in the marriage journal?

A) before the start of the sale of products;

B) during the sale of products;

C) after the sale of products;

D) not recorded.

8) Who is granted the right to personal marriage of food?

A) young chefs;

B) cooks with long work experience;

C) qualified chefs;

D) production manager.

9) What optimum temperature must be in the room where organoleptic evaluation dishes?

A) 20 °C;

B) 30 °C;

C) 17 °C;

D) 27 °C.

10) What method determines the content of SO 2 in sulphated potatoes?

A) iodometric;

B) refractometric;

B) nephelometric;

D) Mohr's method.

Answers to tests

Section 1 Determination of the quality and safety of raw materials and its commodity characteristics

Section 2 Use of equipment for the preparation of complex cold culinary products

Section 3 Preparation of complex cold culinary products

Cold snacks are prepared from gastronomic meat products, boiled and fried beef, veal, pork, rabbit, poultry and game. Lamb is rarely used for cooking cold dishes, since its fat has a very high temperature melting. nutritional value of these appetizers is very large, since they contain up to 30% of proteins (boiled and fried meat, pates), vegetable side dishes enrich them with vitamins and mineral salts, and sauces (horseradish, mayonnaise) give a spicy taste.

Gastronomic meat products (ham, smoked loin) are peeled, cut and served with a garnish of fresh, salted and pickled cucumbers, tomatoes, lettuce or boiled vegetables and green peas seasoned with mayonnaise sauce.

b Cold dishes of boiled and fried meat

Prepared from beef of the 1st grade, pork, veal and sometimes lean lamb. In this case, tenderloin, thick and thin edges (beef), the flesh of the hind leg and loin (veal and pork) are used. The meat is fried and boiled in large pieces and cut into pieces after cooling. Served with garnishes of cucumbers, tomatoes, green salad, boiled vegetables and sauces (mayonnaise with gherkins and horseradish). A dish of beef fried in a large piece is called roast beef. Roast beef is sometimes undercooked. When serving, they decorate with meat jelly, garnish with fresh and pickled cucumbers, boiled vegetables and planed horseradish.

b boiled tongue without cooling, immerse in cold water and cleanse the skin. Then cooled, cut into portions and served with vegetable side dishes, green peas, and horseradish sauce separately.

b Small game for cold dishes is fried until golden brown on the stove, and then bring to readiness in the oven. Served with pickled fruit soaked cranberries, vegetable salads, salted and pickled cucumbers and decorate with herbs.

l Large poultry (goose, turkey, duck) are fried whole in an oven, periodically pouring over the secreted fat and juice. Then cool, chop into portions, stack.

l Assorted meats are served on oval platters. They put slices on them. various products: boiled and fried meat, boiled tongue, poultry, etc. Garnish with pickled and pickled cucumbers, boiled vegetables seasoned with mayonnaise, cabbage salads, decorate with herbs and lettuce. Mayonnaise or horseradish sauce is served separately.

ü Jellied dishes are prepared from meat products, cut into portions or small pieces. Jelly can be light or dark. Light is used for cooking aspic dishes from poultry, piglets, and dark - from beef, veal and game. Jelly is a gluten jelly cooked in concentrated meat broths. Broth for dark jelly is made from fried bones. Meat products are cooked in the same broth. During the cooking process, carrots, onions and white roots are added, which are fried without fat for dark jellies. The products of caramelization of sugars and melanoidins formed during frying give the broths a brown color. Soaked gelatin is dissolved in hot broth. Lighten it with a brace of proteins. If the jelly is intended for the preparation of game dishes, then chopped game bones are added to the guy. When clarifying the broth, spices (bay leaf, allspice, cloves) and vinegar are introduced. The latter gives the jelly a more pronounced taste and contributes to better clarification. You can make jelly without gelatin if you cook the broth from pigskin, which consists mainly of collagen. When cooking such a broth, up to 40% of collagen passes into glutin. There are two ways to prepare jellied meat and poultry dishes:

1. fried veal or boiled tongue is cut into 1 - 2 pieces per serving, a thin layer of jelly is poured onto a baking sheet; when it hardens, meat products are put in, each piece is decorated with herbs, boiled vegetables and jelly is poured;
2. in a mold they make a “shirt” of jelly, put meat products cut into small cubes, and pour jelly. Forms with frozen jelly are immersed in warm water for a few seconds, the aspic is taken out and placed on a dish. Horseradish sauce is served separately.

l Beef, veal, aspic tongue. Beef or veal fried in a large piece is cut across the fibers into portions. The boiled tongue is peeled and cut, holding the knife at an angle of about 30 °. Prepared chilled products are placed on baking sheets, decorations made of greens, lemon, cucumbers, boiled carrots dipped in jelly and cooled. Then the jelly is poured so that it covers the products with a layer of about 0.5 cm. When the jelly hardens, each piece is cut with a knife so that the edges are corrugated. The jellied spatula is transferred to a dish or plates and garnished with pickles, boiled vegetables with mayonnaise, lettuce, garnished with herbs and lettuce. You can cook aspic in forms in pieces or cut food into cubes. Horseradish with vinegar is served separately.

b Jellied pig. The boiled pig is cut into portions and placed on baking sheets with the skin up. Then the jelly is poured in a layer about 1/3 of the height of the pieces of the piglet, the decorations are strengthened and cooled. From above, the pieces are covered with a mesh of jelly. For banquets, whole boiled piglets are cut into pieces along and then across. Each piece is smeared with jelly and placed on a dish so that the whole carcass is again obtained. Olives are inserted instead of eyes. The piglet is cooled, decorated and covered with a net of light jelly.

b Stuffed chickens(galantine) and piglets. The skin is removed from the chicken carcass by cutting it on the back. Pulp of chicken, pork or veal is passed 2-3 times through a meat grinder with a fine (knell) grate, wiped, eggs are added, then milk and knead well. Minced meat is seasoned with salt, pepper and nutmeg (in powder). IN minced meat add peeled pistachios and diced bacon. You can also add boiled tongue, diced. The chicken skin is filled with this stuffing, the incision is sewn up, the product is shaped into a carcass, wrapped in a napkin, its ends are tied and the carcass is tied with twine. The pig for stuffing is cut along the abdomen and the bones are removed. The abdomen is sutured, leaving a small hole in the middle. Through this hole fill the carcass with minced meat (see above) and then cook in the same way as stuffed chicken.

b Patés. Two types are prepared: from the liver and from the liver with the addition of chopped veal, pork, lamb, poultry or game. Beef liver contains 17 - 20% proteins, including 15 - 16% complete. When roasted, its mass decreases by 23%, so the protein content in fried liver reaches 22 - 26%. The liver is very rich in vitamins A (55 mg%), B2, B12, PP, pantothenic acid, biotin, choline, pyrodoxine. Therefore, pates are among the most nutritious cold appetizers.

ь Cheese from game and poultry (Fromezh). Poultry(hens) or game (grouse, white partridges, black grouse, pheasants) are fried, the pulp is removed from the carcasses and passed 2-3 times through a meat grinder with a fine grate. Then add grated cheese (Soviet, Dutch, etc.) and butter, mix thoroughly, add wine (madera), ground nutmeg, strong broth and beat thoroughly. The prepared mass is laid out in molds and jelly is poured.

Light and complex cold appetizers. cold appetizer recipes

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

1.3 Commodity characteristics of raw materials and their preparation for production, according to the technical and technological map

1.4 Preparation of raw materials for the preparation of complex cold dishes

1.5 Ways to design and serve complex cold dishes

1.6 Organization of the work of the workshop for the production of complex cold dishes

1.7 Labor protection

1.8 Personal hygiene of workers in the preparation of complex cold dishes

1.9 Basic utensils for serving cold fish dishes

1.10 Quality requirements. Shelf life of prepared meals

1.11 Characteristics of equipment for the preparation of raw materials and semi-finished products for the preparation and serving of specified dishes

2. Practical part

2.1 Complex cold dishes from whole boiled fish

2.2 Development of TTK for a complex cold dish

Conclusion

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Light and complex cold appetizers. cold appetizer recipes

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

1.3 Commodity characteristics of raw materials and their preparation for production, according to the technical and technological map

1.4 Preparation of raw materials for the preparation of complex cold dishes

1.5 Ways to design and serve complex cold dishes

1.6 Organization of the work of the workshop for the production of complex cold dishes

1.7 Labor protection

1.8 Personal hygiene of workers in the preparation of complex cold dishes

1.9 Basic utensils for serving cold fish dishes

1.10 Quality requirements. Shelf life of prepared meals

1.11 Characteristics of equipment for the preparation of raw materials and semi-finished products for the preparation and serving of specified dishes

2. Practical part

2.1 Complex cold dishes from whole boiled fish

2.2 Development of TTK for a complex cold dish

Conclusion

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