Organization of the preparation of complex cold dishes from whole boiled fish. Description of the presentation Cold dishes and snacks Meaning, classification of cold dishes by slides

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 net, with the help of 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 various decorations are laid along the ridge: semi-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 carbovanized carrots, small pieces of crabs are placed in the middle, the jelly is poured into the form and cooled. 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, added to vinaigrettes and salads, or made into aspic.

Lobsters and lobsters. These large marine crustaceans are boiled, the flesh of the necks, claws (in lobsters) is taken out. You can serve them with mayonnaise. At a banquet serving, the shell of a boiled lobster is placed on a dish, the neck, cut into slices, is placed on it, and the 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 seaweed is 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.

Whole jellied pig

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 served separately chopped meat and separately everything else. 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 the olive oil and beat the dressing lightly. Put the meat in the dressing, add the parsley.
4. Salt and pepper. Then knead well, preferably dipped in warm water hands.
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 are carefully watching their weight, a 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, nutmeg are added to the mass, 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.

step by step photos prescription

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's almost classic version cooking lamb leg.

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. The finished fillet is cooled and poured with red fat-free sauce with wine (Madeira) and gelatin, decorate 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 economists, so after calculating the cost of raising each individual, they came to the conclusion that ducks are a more economical fattening option and began to make foie gras from their liver. Of course, 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 prepared quite quickly and tasty simply by laying it out on a clean towel and sprinkling well with coarse salt and 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 are cut 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), add green pea, boiled or fried meat, poultry, sausage, fish, also finely chopped, 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 multi-portion serving, lightly salted fish is placed on an oval dish or herring, the portions are given a beautiful shape (rolled up with a rose or laid with a ladder). Lemon slices are placed at the ends of the dish (for stability, the skin is bent at the slices), and sprigs of greens are laid on the sides.

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 a complex side dish of 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 are served.

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, you can serve olives, olives, butter rosettes, fish cakes or slices of 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. Fillet of prepared herring, peeled apples, wheat bread soaked in water (or milk) and lightly sauteed in vegetable oil onion passed through a meat grinder. The crushed mass is seasoned with vinegar, salt, pepper, vegetable oil and laid in the form 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. Slices 1-1.5 cm thick are cut from the chilled peeled link of boiled sturgeon fish. The fish is garnished with boiled potatoes, carrots, rutabaga, cucumbers, cut into small cubes, green peas, etc. The garnish is put in bouquets and watered with salad dressing.

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

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

Fish with mayonnaise. A portioned piece is placed on one third of the vegetable side dish, seasoned with a small amount of mayonnaise. boiled fish and pour it 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 the broth is cloudy, then it must be cooled to 50 ° C, 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 broth from fish food waste and filtered. IN hot broth put the soaked and squeezed gelatin, dissolve it, cool the broth to 50-60 ° C, introduce a guy, boil for 20-30 minutes, season with salt and filter. 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.

Pickled tongue.

You will need:

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

How to cook:

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

Complex cold dishes and snacks

Snack cake "Puff Napoleon".

You will need:

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

Cooking steps:

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

You will like and.

Herring in marinade.

Ingredients:

Herring - 2 pcs.
- a pinch of coriander seeds

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

Cooking:

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

Preparing cold meals and snacks

"Spicy Raphaels".

Required products:

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

Cooking:

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

Prepare and.

Snack cake "Bravo".

Ingredients:

For test:

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

For filling:

Testicle - 6 pcs.
- large carrots and onions - 2 pcs.
- pickled cucumbers - 4 pcs.
- pig- Ground beef– ½ kg
- fresh champignons– ½ kg

For decoration:

Olives
- greenery
- cucumbers
- sausage assortment
- hard cheese

For sauce:

Sour cream, mayonnaise - 100 g each

Cooking:

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

Preparation of cold dishes and snacks

Prunes with cheese in bacon.

Ingredients:

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

Cooking:

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

Prepare and.

Pickled eggs.

You will need:

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

How to cook:

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

Cold meals and snacks

Vol-au-vents with red caviar and avocado.

Ingredients:

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

Cooking:

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

Serving cold meals and snacks

Jellied meat.

Required products:

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

Cooking:

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

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Ministry of 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.

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.

IN Lately 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.

According to the 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 (the temperature in the thickness of the meat at 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 fish dishes and their widespread use not only in the 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 an exceptionally valuable food raw material. The dorsal chord is used to produce a screech. The yield of the edible part is about 85%. Implementation sturgeon fish arrive, as a rule, in the form of ice cream - 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 ice, chilled sea water and a solution of table salt, a mixture of ice and salt, cold air.

An important distinguishing feature of fish fats is the predominance of unsaturated fatty acids in their composition. 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 oncological diseases especially in 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 the high nutritional and taste qualities of 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 their high content of iron and copper, are used in therapeutic nutrition for anemia; others - due to the high calorie content and the content of fat-soluble vitamins - for rickets and for enhanced nutrition.

Marine fish contains many trace elements necessary for humans. oily fish, fish oil is 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, having exceptionally high nutritional qualities, occupies an important place 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%. Of particular great physiological importance are the elements contained in fish in very small quantities, such as iron, copper, iodine, bromine, fluorine, etc. 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 thaw before cutting. Navaga is not thawed, since it is easy to process it in frozen form, in addition, there is less waste.

Fish with a bone, skeleton is placed in a bath, poured with 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.

The fish with a cartilaginous skeleton is thawed in air at room temperature for 6-10 hours, it is placed in one row on tables or racks.

Cod and perch fillets to avoid rapid hydration and loss nutrients thawed in air, in a cold room.

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 flavors from the same fish. flavor combinations. 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.

There are special requirements for banquet dishes. 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 china and cupronickel dishes for 8-12-16 or more servings with a variety of arranged bouquets. complex side dishes from various types and colors of vegetables, citrus fruits. The garnish is also placed in baskets of rich or puff pastry, cups cut from orange and tangerine peels. How larger item, the more varied and colorful side dishes should be selected 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, the assortment of cold dishes should include at least 10 dishes daily, upper class- 15 dishes. 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 the trading floor, culinary shops, as well as 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. complex 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 rules when organizing the production process, and for cooks - the rules of personal hygiene; cold dishes should be produced in such quantities that can be sold in a short time. Salads and vinaigrettes 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.

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

universal workplaces where cold dishes are consistently prepared in accordance with the production program; specialized workplaces 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 should be equipped with a sufficient amount of 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, the cold shop has a dispensing counter.

1.7 Labor protection

Individuals who have undergone special training and are over 18 years of age are allowed to cook their own meals. 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.

Good personal hygiene is essential in preventing food contamination with germs 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 to body hygiene and the cleanliness of work clothes, and timely treat inflammatory diseases of the skin, throat or other organs from which the infection can be ingested.

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 a 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 with the 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 with lemon juice before frying - it 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. The surface of fried foods, on be with golden brown, no 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. Ready fish taken out of the broth, cartilage, protein clots are removed, cut into portions and stored until holiday in a small amount of broth at a temperature of 50-60 about 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

The fish is necessary product nutrition. 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. Fat content affects taste qualities 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 amount of fat contains such fish 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 of more iodine, fish is classified as a dietary product and is recommended to be included 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 in 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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Cold complex sauces. Range. Technology and modes of preparation. Registration and evaluation of the quality of finished products. Innings. Selection of cold sauces for various groups of dishes

Sauces in vegetable oil

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

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

They are served with cold dishes and snacks from fish, non-fish seafood, as well as from meat, poultry, game and vegetables.

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

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

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

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

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

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

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

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

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

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

Mayonnaise with horseradish. INmayonnaise add grated horseradish.

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

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

Vegetable oil dressings

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

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

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

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

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

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

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

Vinegar sauces

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

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

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

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

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

Oil blends

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

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

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

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

Served with boiled potatoes, used for making sandwiches.

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

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

Mustard oil. Butter is whipped with table mustard.

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

Use of sauces industrial production allows you to expand the range of sauces used in public catering.

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

Sauce spicy tomato. Prepare it from fresh tomatoes or thatmatte puree with sugar, vinegar, salt, onion, garlic and spices.

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

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

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

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

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

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

Assortment and principles of combination sauces with different dishes

For the preparation of sauces, various products are used, including many flavoring seasonings. With the help of sauces, you can emphasize the taste of the main product (for example, boiled chicken with rice and steam sauce) or mask unwanted odors (brine sauce for fish dishes).

When choosing sauces, one should take into account both the taste characteristics of the main product and the method of its heat treatment (roasting, boiling, etc.), since the sharpness of taste will be different. Consider also the taste characteristics of side dishes.

Sauces

Oil blends

Oil green

Fried fish, entrecote, beefsteak

Kilechnaya oil, herring oil

Fried fish, boiled potatoes, pancakes and for sandwiches

Cancer oil

crayfish soup

Cheese butter

For sandwiches and decoration of dishes

Mustard Oil

For sandwiches

Vinegar sauces

vegetable marinade

Fish fried and cold

Horseradish with vinegar

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

Vegetable oil sauces

Mayonnaise

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

Mayonnaise with gherkins (tartare)

Fish and vegetable cold dishes and deep-fried fish

Mayonnaise with sour cream

Meat and fish cold dishes, for dressing salads

Mayonnaise with herbs (ravigote)

Cold and hot meat and fish dishes

mayonnaise with horseradish

Fish dishes, jelly, boiled meat

Mayonnaise with tomato (sharon)

Dishes of fried fish and boiled cold fish

Mayonnaise with jelly (banquet)

For decorating fish, meat and poultry dishes

salad dressing

Salads and vinaigrettes

mustard dressing for salad

Salads and vinaigrettes

Mustard dressing for herring

Herring

Vinaigrette sauce

offal dishes

industrial sauces

mayonnaise

Salads, dishes and industrial sauces

Tomato sauce spicy

In the manufacture of meat, fish and vegetable dishes

Kuban sauce

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

Ketchups

Meat, vegetable and food dishes pasta

Sauce "Southern"

Oriental cuisine, addbred meat sauces and mayonnaise

Tkemali sauce

Dishes caucasian cuisine

fruit sauces

Add mayonnaise to salad dressing

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

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

Organization of safe preparation of cold meals and snacks

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

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.

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

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

Requirements for the quality of cold dishes and snacks

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

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

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

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

green onion- elastic, crispy; yellowed pieces are not allowed.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Requirements for the quality of cold sauces

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

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

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

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

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

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

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

Conditions and terms of storage of cold dishes and snacks

Cold meals and snacks are perishable and should be prepared in small portions Andquickly sell, as storage dramatically worsens their tasteand appearance.

Cold dishes and snacks, as well as semi-finished products for them, should be stored in refrigerated cabinets at a temperature of 0 ... 6 ° Cand relative air humidity of 75...85%. They should be keptthread in porcelain or enameled dishes (without cracks and frombroken enamel), closed lid or dry gauze.

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

Semi-finished meat, capital and fish salads, as well asthe same salads from sauerkraut, made on the harvesterenterprises, can be stored at a temperature of 4 ... 8 ° C for 12 hours.

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

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

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

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

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

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

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

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

Stuffed peppers, zucchini, eggplant, and caviar fromthem and mushrooms are stored for 24 hours.

Conditions and terms of storage of cold sauces

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Sanitary quality control of prepared food

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

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

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

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

Quality indicators are used to evaluate the quality of products.

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

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

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

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

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

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

Product quality indicators

Properties

Weight factor

Average results

estimates

Smell and taste

4,5

Structure (sectional view)

3,0

Color

4,0

Form

2,0

surface and itsfinishing

3,7

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

marriage

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

SCHEME

ORGANOLEPTIC ASSESSMENT QUALITIES OF SEMI-FINISHED PRODUCTS,

DISHES AND CULINARY PRODUCTS

Date, time of product manufacture

Name of products, dishes

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

Permission to implement (time)

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

FULL NAME. the person who performed the marriage

Note

Organization of the preparation of complex cold dishes from whole boiled fish. Description of the presentation Cold dishes and snacks Meaning, classification of cold dishes by slides

Complex cold dishes and snacks

Preparing cold meals and snacks

Preparation of cold dishes and snacks

Cold meals and snacks

Serving cold meals and snacks

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

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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Organization of the preparation of complex cold dishes from whole boiled fish. Description of the presentation Cold dishes and snacks Meaning, classification of cold dishes by slides

Complex cold dishes and snacks

Preparing cold meals and snacks

Preparation of cold dishes and snacks

Cold meals and snacks

Serving cold meals and snacks

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

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

Similar Documents

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