Preparation of complex cold culinary products. Classification of complex cold dishes
MINISTRY OF EDUCATION AND SCIENCE RNO-ALANIA
STATE BUDGET EDUCATIONAL INSTITUTION
SECONDARY VOCATIONAL EDUCATION
"VLADIKAVKAZSK TRADE AND ECONOMIC COLLEGE"»
TESTS
according to the professional module
Organization of the cooking process and preparation of complex cold culinary products
Specialty 19.02.10 Product technology Catering
Vladikavkaz 2015
MDK Technology for the preparation of complex cold culinary products.
Section No. 1 Determination of the quality and safety of raw materials and its commodity characteristics
- Gastronomy products include:
a) raw material
b) deli meat and fish products
in dishes
d) confectionery
- Name the range of meat gastronomic products.
a) sausage, dumplings, smoked ham
b) ham, beef, boiled pork
c) sausage, ham, sausages
d) sausages, wieners, khinkali
- Name the range of fish gastronomic products:
a) caviar, salmon, salmon
b) salted salmon, salmon, cod
c) sturgeon, fried fish, salted salmon
d) smoked trout, salted salmon, caviar
- Name the organoleptic quality indicators of gastronomic products:
a) texture, fat content, taste
b) method of heat treatment, salt content, smell
d) texture, smell, taste
5. At what temperature should gastronomic products be stored:
a) 4-6ºС
b) 15-20ºС
c) 20-25ºС
d) -2, - 4ºС
6. Name the assortment of hard cheeses:
b) swiss, dutch, parmesan
c) mascarpone, cheddar, edama
7. Assortment of mushrooms used to prepare complex cold dishes:
a) chanterelles, mushrooms, morels
b) champignons, milk mushrooms, mushrooms
c) truffles, shiitake, ho chimini
d) white mushrooms, milk mushrooms, truffles
8. Name rare vegetables for preparing complex cold dishes:
a) okra, zucchini, potatoes
b) okra, artichokes, physalis
c) parey, zucchini, pumpkin
d) savoy cabbage, potatoes, carrots
9. They are a piggy bank of vitamins, mineral salts, phytoncides, fiber, essential oils:
a) fish products
b) egg products
c) gastronomic products
d) vegetables
10. Name the range flavor additives for complex cold dishes:
a) wine, wasabi, sugar
b) wine, sour cream, salt
c) oil, salt, vinegar
d) oil, gelatin, vinegar
11. Which cheeses are sliced, sausage and spreadable:
a) to melted
b) soft
c) to hard
d) to rennet
12. Name the assortment of soft cheeses:
a) swiss, dutch, mozzarella
c) Dorogobuzh, Roquefort, mozzarella
d) cheese, mascarpone, dutch
13. Name the assortment of blue cheeses:
a) swiss, dutch, mozzarella
b) mascarpone, cheddar, edama
c) cheese, mascarpone, dutch
d) brie, camembert, dorblu
14. Which product has a name derived from the method of production:
a) potatoes
b) cheese
c) meat
d) sausage
Section No. 2 Use of equipment for the preparation of complex cold culinary products
1. What are vegetable cutters depending on the purpose?
A. for cutting raw and stewed vegetables;
B. for cutting raw and boiled vegetables;
B. for cutting boiled and fried vegetables;
G. for cutting boiled and baked vegetables.
2. What is the purpose of blenders?
A. for wiping and grinding a small amount of food;
B. for whipping and wiping products;
B. for wiping and grinding a large number of products;
G. for cutting raw and boiled vegetables.
3. What movement does the working tool (nozzle) make in the mixer-beater?
A. planetary;
B. reciprocating;
V. rotational;
G. .rectilinear.
4. In which workshops are slicers installed?
A. in vegetable, confectionery, hot;
B. in a cold, semi-finished products workshop, in a confectionery;
V. in meat, hot, for cutting greens;
G. in fish, cold, flour.
5. For which workshop is a universal drive with the following set of interchangeable mechanisms intended: grinding, meat grinder, ripper, cutting meat into beef stroganoff?
A. vegetable;
B. meat;
B. hot;
G. cold.
- What are ovens for?
A. for baking confectionery;
B. for frying semi-finished meat products, for baking vegetable and cereal dishes, puddings and cottage cheese casseroles;
B. for stewing dishes from meat, fish and vegetables;
G. for cooking vegetable, meat, cereal dishes.
- What processes does the combi steamer combine?
A. steamer and convection oven;
B. steamer and stove;
B. oven and stove;
D. oven and grill.
- What is the name of the processing of products in steamers?
A. "sharp ferry";
B. cooking in the main way;
B. indulgence;
G. blanching.
9. What are the rules for the safe operation of electromechanical equipment?
A. check the sanitary condition of the equipment, assemble the machine according to the instructions, check its operation at idle. After finishing work, turn off the power supply, rinse, dry and grease with edible unsalted fat. The outer surface is wiped with a damp and then dry cloth.
B. assemble the car, check the idling. After finishing work, clean it, rinse, dry.
B. check the sanitary condition of the machine, assemble, load. After finishing work, clean and rinse the chamber and working tools.
G. check the sanitary condition, idling. At the end of work, grease the ends of the shafts with edible unsalted fat.
10. For what purposes is steamer equipment used in the preparation of complex cold culinary products?
A. to bring dishes to readiness using moist saturated steam at various pressures. The nutritional value of products, color, taste is preserved, assimilation and juiciness increase.
B. for quickly bringing food to readiness, frying, steam saturation.
B. for defrosting products, cooking with "hot steam", baking.
G. for cooking dietary dishes, baking them for a couple.
Section No. 3 Preparation of complex cold culinary products.
1. Name the range of complex cold culinary products:
a) sandwiches, salads, aspic dishes
b) salads, drinks, aspic dishes
c) sandwiches, soups, salads
d) sauces, salads, drinks
2. Sandwiches are divided into:
a) complex, liquid, open
b) simple, cold, sweet
c) snack bars, spicy, open
d) simple, closed, snack bars
3. Cold snacks are divided into:
a) canapes, flounces, rolls
b) sandwiches, vinaigrettes, aspic
c) canapes, salads, rolls
d) salads, sandwiches, aspics.
4. Canape is:
a) a dish
b) snack
c) drink
d) sauce
5. The basis of the canape is:
a) bread, baguette, pita bread
b) meat, cabbage, bread
c) bread, baguette, croutons
d) croutons, potatoes, meat
6. Pick the ingredients for canapés with rye bread:
a) butter, cucumber, cheese, tomato
b) ham, tomato, fresh cucumber, lemon
c) herring, onion, pickled cucumber, egg
d) butter cheese, grapes, olives
7. What are the dimensions of the canape:
a) 3 x 4 x 0.5
b) 5 x 6 x 05
c) 10 x 10 x 10
d) 15 x 3 x 10
8. For decoration canapés use:
a) green oil, drawing mass, jelly
b) green butter, powdered sugar, paprika
c) sugar, paprika, jelly
d) powdered sugar, jelly, drawing mass
9. Deadline for canapés:
a) 6 hours
b) 12 hours
c) 18 hours
d) 30 minutes
10. Methods for preparing complex snacks include:
a) boiling, frying, baking
b) marinating, sticking on skewers, whipping
c) marinating, stewing, blanching
d) sautéing, whipping, boiling
11. Complex cold snacks include:
a) appetizers of their shellfish, assorted meat or fish
b) mini casseroles, vinaigrettes, terrines
c) mini casseroles, appetizers on a skewer, terrines
d) assorted meat or fish, vinaigrettes, mini snacks
12. Deadline for the implementation of cold appetizers:
a) 30 minutes
b) 48 hours
c) 36 hours
d) 2 hours
13. Complex Ingredients cold appetizer"Matryoshkas":
a) tomatoes, liver, butter
b) egg, fried meat, sweet pepper
c) egg, sweet pepper, black caviar
d) black caviar, fish, liver
14. Ingredients of Complex Cold Appetizer Chicken Roll:
a) chicken, potatoes, carrots
b) cabbage, chicken, onion
c) prunes, cabbage, cheese
d) chicken, cheese, prunes.
15. Ingredients of a complex cold appetizer table champignons:
a) mushrooms, herbs, potatoes
b) mushrooms, cabbage, carrots
c) mushrooms, tomatoes, cheese
d) mushrooms, potatoes, cheese
16. Complex cold sauces include:
a) mayonnaise, vinaigrette, Tatar
b) Dutch, vegetable marinade, soy sauce
c) Madeira, Polish, horseradish sauce
d) mayonnaise, sour cream, milk
17. Name the design options for complex cold appetizers:
a) vegetable carving, powdered sugar, sauces
b) paprika, sauces, caviar
c) caviar, powdered sugar, sauces
d) sauces, vegetable carving, greens
18. Sauce is prepared on the basis of mayonnaise with the addition of ketchup:
a) tomato
b) red main,
c) cocktail
d) vinaigrette sauce
19. Sauce is prepared on the basis of mayonnaise with the addition of pickles:
a) Tatar
b) Polish
c) cocktail
d) cracker
20. Sauce is prepared on the basis of mayonnaise with the addition of garlic:
a) garlic
b) Tatar
c) Dutch
d) cocktail
21. What is the name of the complex sauce that bears the name of the area in France:
a) mayonnaise
b) ketchup
c) Worcester
d) provence
22. Pick a difficult one cold sauce for meat in aspic:
a) vinaigrette sauce
b) Worcester
c) horseradish sauce
d) vegetable marinade
23. Vol-au-vents are made from dough:
a) biscuit
b) sandy
c) puff
d) custard
24. Pick a complex cold sauce for cold roast beef:
a) vinaigrette sauce
b) mayonnaise
c) Worcester
d) vegetable marinade
25. Choose a complex cold sauce for cold fried fish:
a) vinaigrette sauce
b) Worcester
c) mayonnaise
d) vegetable marinade
26. Choose a complex cold sauce for cold boiled fish:
a) mayonnaise
b) Worcester
c) vinaigrette sauce
d) vegetable marinade
27. Name the range of complex cold dishes:
a) meat aspic, pate, sandwich
b) jellied fish, canape, stuffed egg
c) jellied meat, pate, roll
G) cheese balls, roll, pate
28. Cold dishes are served with:
a) 25-80 g
b) 100-120 g
c) 150-250 g
d) 250-400 g
29. Serving temperature for cold complex dishes:
a) 5-6 °С
b) 10-12 °С
c) 8-10 °С
d) 15-20 °С
30. For cooking fish in aspic fish:
a) extinguish
b) roast
c) baked
d) cook
31. Ingredients for cooking jellied fish:
a) fish, broth, gelatin
b) agar-agar, sour cream, fish
c) gelatin, broth, fish
d) starch, fish, milk.
32. Ingredients for making fish jelly:
a) gelatin, mayonnaise, carrots
b) broth, milk, agar-agar
c) broth, gelatin, spices
d) starch, sour cream, spices
33. To make the jelly harden, it is kept in the cold:
a) 6 hours
b) 60 minutes
c) 2 hours
d) 30 minutes
34. To release the aspic from the mold, you should:
a) warm up
b) chill
c) put in boiling water for 3 seconds
d) soak in boiling water for 3 minutes
35. Name the range of complex cold poultry dishes:
a) chicken pate, chakhokhbili, stew
b) chicken tobacco, breast medallions, chicken pate
c) fire cutlets, chicken pate, poultry according to the capital
d) chicken pate, galantine, breast medallions
36. By what organoleptic indicators is the quality of complex cold dishes assessed:
a) appearance, color, smell, texture, taste
b) smell, appearance, temperature
c) according to the method of heat treatment, according to the shape of cutting, consistency
37. Deadlines for the implementation of complex cold dishes:
a) 24 hours
b) 48 hours
at 6:00
d) 36 hours
38. What complex cold dishes are not allowed to be cooked in the summer season:
a) marinated
b) jellied
c) pate
d) stuffed
39. Ingredients for making salmon mousse:
a) olives, cheese, tomatoes, salmon
b) eggs, cheese, sausage, salmon
c) ham, salmon, cream, cheese
d) mini tartlets, salmon, eggs, tomatoes
40. Ingredients for making a complex assorted snack:
a) tomatoes, eggplant, zucchini
b) potatoes, eggplant, zucchini
c) tomatoes, cabbage, carrots
d) cucumbers, onions, zucchini
41. This allows you to add juiciness to the culinary product, get the necessary flavor and aroma bouquet:
a) marinating
b) baking
c) wrapping
d) stuffing
42. This is sometimes the final step before using a cold snack, and also precedes heat treatment:
a) wrapping
b) baking
c) marinating
d) stuffing
43. These are the most popular snacks in French cuisine, they are served not only as an appetizer, but also as a light main course:
a) rolls (terrines)
b) salads
c) pate
d) mousse
44. These snacks are shaped like a loaf of bread. In the context, they can have a triangular, semicircular and trapezoidal shape:
a) rolls (terrines)
b) carpaccio
c) pate
d) mousse
45. It is called the gray cardinal of cooking, it is prepared from wine, fruits and berries. Use in restaurant kitchen not only to add spice, but also to soften the tissues of meat:
a) wine
b) vinegar
c) mustard
d) pepper
46. They can be used both to decorate cold dishes and to bring texture, taste and color:
a) cheese
b) greenery
c) fruit
d) flowers
47. They are required more for cold dishes than for hot ones:
a) salt and pepper
b) cream and vinegar
c) flavor additives
d) eggs and milk
48. With the right selection and professional use it adds a delicious flavor to complex cold dishes and sauces:
a) wine
b) sugar
c) salt
d) vinegar
49. For complex cold dishes, with poultry and fish, it is better suited:
a) red wine
b) fortified wine
c) brandy
d) white wine
50. So that the taste of wine when preparing complex cold dishes and sauces is not sharp, it:
a) divorce
b) boil
c) cool down
d) insist
51. So that the finished dish does not have a metallic taste, the wine is boiled, in a bowl:
a) aluminum
b) cast iron
c) enamelled
d) iron
52. To prepare this cold dish, the heads and legs of animals are used:
a) lettuce
b) jelly
c) filling
d) pate
53. Cold sauces are prepared on its basis: Tatar, garlic, spicy and others:
a) wine
b) cheese
c) sour cream
d) mayonnaise
54. To prepare a complex cold dish pate (pate) use a shell of:
a) bacon
b) cabbage
c) test
d) synthetic film
55. How many meat products are included in a mixed meat roll:
a) 5
b) 9
at 3
d) 4
56. In complex cold dishes, pates during baking fill the resulting space between the filling and the dough:
a) syrup
b) broth
c) oil
d) jelly
57. What kind of dough is used to make pates:
a) yeast
b) shortbread is not sweet
c) puff
d) custard
58. For stuffing eggs use:
a) cutlet mass
b) raw fish
c) caviar, cheese, mushrooms, salmon
d) stewed cabbage
59. Spicy Profiteroles made from dough:
a) custard
b) sandy
c) biscuit
d) puff
60. Vol-au-vents are made from dough:
a) biscuit
b) sandy
c) puff
d) custard
Section No. 4 Quality control of complex cold culinary products
- Who exercises control over the quality of catering products?
A) sanitary and technological food laboratories;
B) enterprise accounting;
C) the quality control department of the enterprise;
D) enterprise administration.
2) What guarantees food quality control for semi-finished products for complex culinary products?
A) the completeness of the investment and good quality;
B) poor quality;
B) underinvestment;
D) non-toxic.
3) What is the advantage of the organoleptic research method over other methods?
A) the speed of evaluation;
B) the subjectivity of the assessment;
C) objectivity of the assessment;
D) the impossibility of establishing the chemical composition.
4) How is the degree of thermal oxidation of frying fat determined?
A) colorimetry;
B) refractometry;
B) nephelometry;
D) iodometry.
5) What research method is used to identify sources of bacterial contamination in case of food poisoning?
A) chemical
B) physical;
B) bacteriological;
D) organoleptic.
6) Why is a chef's needle needed when grading finished products?
A) to determine the readiness of meat and fish;
B) to determine the charge for a dish;
C) to determine the juiciness of a dish;
D) to determine the uniformity of the dish.
7) When are the results of marriage recorded in the marriage journal?
A) before the start of the sale of products;
B) during the sale of products;
C) after the sale of products;
D) not recorded.
8) Who is granted the right to personal marriage of food?
A) young chefs;
B) cooks with long work experience;
C) qualified chefs;
D) production manager.
9) What is the optimal temperature in the room where the organoleptic evaluation of dishes is carried out?
A) 20 °C;
B) 30 °C;
C) 17 °C;
D) 27 °C.
10) What method determines the content of SO 2 in sulphated potatoes?
A) iodometric;
B) refractometric;
B) nephelometric;
D) Mohr's method.
Answers to tests
Section 1 Determination of the quality and safety of raw materials and its commodity characteristics
Section 2 Use of equipment for the preparation of complex cold culinary products
Section 3 Preparation of complex cold culinary products
on educational practice
Topic: "Cooking complex cold culinary products"
The value of cold dishes and snacks in nutrition
Cold meals and snacks are usually served at the beginning of the meal. In the menu of breakfasts and dinners, they can be the main dish. Cold dishes differ from appetizers in that they are usually served with a side dish, they are more satisfying (cold fried roast beef, galantine chicken, stuffed fish, etc.). Cold appetizers have a smaller yield, they are served either without a side dish (caviar, salmon, chum salmon, sprats, etc.), or with a very small amount of it (sprat and herring with onions).
Snacks can also be served hot (hot appetizers). According to the cooking technology, hot appetizers are similar to hot main courses (from meat, poultry, fish, offal, etc.), but differ from them, as a rule, more spicy taste and those served without garnish in portioned frying pans, kronshels, small saucepans (capacity 50-100 g) - cocotte makers. Hot snacks are included in the menu after cold ones.
For the preparation of snacks, a wide variety of products are used: green salads and meat, potatoes and fish, poultry, cheeses, etc. Therefore, the nutritional value snacks is different: some of them are low-calorie (green salads, cucumber snacks, etc.) and serve only as a source of flavoring substances, vitamins and mineral compounds, others are rich in proteins, fats and their energy value is high (boiled piglet with a side dish, roast beef, pate from liver, etc.). In the manufacture of cold snacks, the final operation is often mechanical processing (cutting finished products, decoration, etc.).
In this case, secondary microbial contamination is possible. Therefore, when preparing cold snacks, one should especially strictly observe sanitary rules and adhere to the terms and conditions for the storage and sale of raw materials, semi-finished products.
Canapes are small sandwiches (from the French canape - "tiny"). Usually canapes are miniature sandwiches, impaled on skewers. In northern Italy, France and Spain, canapes can be found in any bar. Moreover, the assortment of canapes in some establishments is striking in the richness of choice. It can be pieces of toast with sturgeon, cheese and anchovies, jamon and grated parmesan, roquefort and caviar. Less commonly, canapés are made from beef, boiled pork, or tuna. The meaning of using spicy, spicy and especially fragrant ingredients in canapes is explained very simply: you need to make sure that the taste of a tiny sandwich is felt, and guests would not have to consume several canapes at once. Canape is a festive appetizer for cocktails and receptions. It is customary to take canapes with your hands or by a skewer (if any). There is a great variety of different varieties of canapés. Canape recipes may differ even within the same city or quarter; as a rule, each culinary specialist has several dozen canapé recipes in his arsenal. Also, a huge number of the most diverse forms and recipes for canapes can be found in any cookbook. Tartlets are small, canapé-sized, dough baskets that are used to prepare various holiday snacks. If canapes can be found in almost every bar in Europe (in northern Italy, France and Spain), then tartlets are a festive snack, since their preparation is somewhat more complicated and requires more time and culinary skill. Recipes for filling tartlets differ in simple and complex. Simple tartlets simply filled with ingredients, such as intricately cut butter and caviar sturgeon fish; complex tartlets are baked together with the contents. For example, you can cook tartlets with special minced cheese, julienne or chicken meat. In some recipes, sauce is added to the tartlets and left in the oven to thicken. shortcrust pastry ideal for tartlets. Tartlets are considered cold or hot appetizers, depending on the recipe for their preparation. Accordingly, tartlets with caviar and butter are cold appetizers, and those baked with minced cheese or meat are considered hot appetizers. The technology of cooking salads from boiled vegetables Primary processing of vegetables included in the dish (sorting, washing, cleaning). Heat treatment of vegetables. After cooking, the products must be cooled, because when cut, warm vegetables lose their shape and, in addition, combining them with cold ones causes quick spoilage of cooked dishes. Salads are dressed before serving. Mix them carefully so that the products do not wrinkle. Formulation and submission. Cooking must be carried out in strict accordance with sanitary and hygienic requirements. Requirements for the quality and design of finished dishes boiled products, which are part of the dishes, should be soft, but not boiled, and keep the shape of the cut. If these are meatballs, then they must be oval shape with an evenly toasted surface. The taste of boiled vegetables should correspond to the taste corresponding to this vegetable. For vegetable stew- slightly spicy, for carrot cutlets - sweet, specific to carrots. The design of dishes should be aesthetic; inedible decorations(made of plastic, etc.). You need to decorate dishes immediately before serving, so that the products do not wind up and lose their appearance. Decoration Methods Salad decoration. Fan of cucumbers: cut a strong small cucumber lengthwise (not completely) into thin plates and straighten. Fresh cucumber, cut into slices. Cut a slice from each slice, and bend the slice itself. The edges of the cucumber can be cut. From the remaining slices, make a garland and decorate the edges of the salad with it. Tomato can be arranged in the form of a basket. Remove the pulp from the tomato, fill the hole with green peas, small pickled mushrooms, “bouquets” of boiled cauliflower. Cut the tomato into even slices and put a flower out of them. In the middle of it put greens, grated cheese, mayonnaise. Cut the boiled eggs across, remove the yolk, and fill the protein mugs with finely chopped products included in the salad. Egg mushrooms. Cut off the blunt end of the boiled egg. This will be the stem of the mushroom. For the hat, take the top of a strong red tomato, carefully squeeze out the seeds and juice. Set the hat on the leg. Put white dots of thick sour cream on the hat with a funk. Egg carved with cloves. Peel a hard-boiled egg and cut the egg in a zigzag pattern around the middle with the tip of a thin knife, after which it will easily be divided into two parts. Pepper pods cut into strips or circles will decorate the salad well - both fresh and frozen or canned. rubbed on fine grater cheese or egg yolk will be a delicate decoration of the salad, which includes these products. Assortment of complex cold fish dishes Herring natural with potatoes and butter. Herring with garnish. Chopped herring with garnish. Boiled fish with garnish and horseradish. Fish with mayonnaise. Filled fish. Jellied pike perch (whole). Stuffed fish (perch, pike). Fish marinated in white. Fish in a tomato (red) marinade Serving Methods and Serving Temperatures Portions are placed on snack plates or in multi-portion dishes (oval dish, herring), garnished with lettuce, fresh cucumbers and tomatoes, you can serve and complicated side dish from boiled vegetables, green peas, potatoes with mayonnaise sauce. Horseradish sauce with vinegar or mayonnaise sauce is served separately with fish. For assorted, several, but at least three types of fish gastronomy are used: salmon, salmon, cold and hot smoked fish, they also include cold boiled fish, 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 puff pastry baskets or vol-au-vents. Technology of preparation of complex cold dishes from fish and seafood Filled fish. This dish can be prepared in two ways. The second way. The fish is cooked in a mold. First, a "shirt" is made of jelly: the form is placed in the refrigerator, cooled and warm (45-55 ° C) lanspig is poured to the very edge of the form. When a layer of frozen jelly 3-5 mm thick forms on the walls of the mold, the mold is quickly removed from the refrigerator, wiped with a cloth, the uncured part of the jelly is poured out, and the mold is again put in the refrigerator, the jelly is allowed to completely solidify. Decorations from brightly colored vegetables and greens are placed on the jelly inside the mold, their jelly is fixed, then the pieces are placed in the mold with the front side to the jelly boiled fish leaving spaces between them. The forms filled with fish are placed in the refrigerator, they are poured to the very edge of the floor with a frozen, but still liquid jelly, and they are allowed to completely harden. Before tempering, the molds with filler are lowered for 3-5 s in hot water, take it out of the water, turn it over, holding it slightly obliquely, shake it and put the aspic on a round or oval dish. Horseradish sauce with vinegar or mayonnaise is served separately. Filled shrimp. Fish jelly (lanspig) is poured into a mold or baking sheet with a layer of 3-5 mm and allowed to harden. After that, bright vegetables (carrots, tomatoes, parsley) are beautifully placed on the jelly and fixed with lanspig. Boiled shrimp are peeled, cut into slices, placed in molds without touching the walls, or on a baking sheet (at intervals), poured with fish jelly and cooled. Before leaving, the aspic on the baking sheet is cut into portions, and the molds are lowered for 3-5 seconds into hot water and the contents are transferred to a plate, dish or vase. When served on a dish, aspic is garnished with bouquets of boiled and raw vegetables(carrots, rutabagas, potatoes, cucumbers, tomatoes, green salad etc.). Mayonnaise sauce is served separately. Technology for the preparation of complex cold dishes from agricultural (domestic) poultry, game and rabbit For cold appetizers, mainly tenderloin, thin or thick edges, loin, pork, lamb, veal hams and young well-fed poultry are used. Lamb fat has high temperature melting and therefore cold appetizers are rarely prepared from it. Boiled and fried meat is cooled and stored at 2-6°C, peeled and cut before serving. All cold meat dishes are served with horseradish sauce or mayonnaise and a vegetable side dish. Game pate complex cold dish Pulp is cut from prepared pheasants, black grouses, hazel grouses or partridges. The cleaned fillet is cut into sticks (1-1.5 cm in diameter), which are wrapped in thin slices of bacon and marinated for 4-6 hours in Madeira; cut into the same bars boiled tongue and bacon. The rest of the bacon is cut into small cubes, lightly fried, finely chopped onion and roots, thyme, marjoram, Bay leaf and pepper and lightly fry again. Then put the diced liver, fry well, cool and pass 2-3 times through a meat grinder along with the pulp of raw poultry. The crushed mass is beaten with a mixer, diluted with Madeira (in which the fillets were marinated), mixing well, seasoned with red pepper, nutmeg and salt. If the pate is prepared in a simpler way, the fillet pieces are not wrapped in bacon and not marinated, but simply added to the pureed mass. You can cook pate without fillet pieces. Butter unleavened dough is rolled out with a thickness of 3-8 mm and the bottom and walls of the pate form are laid out with it. Thin slices of bacon are placed on the dough, then a layer of minced meat, and on it - pieces of game, tongue, bacon (so that later on the cut they are located in checkerboard pattern) and so on to the top of the form. Minced meat cover thin slices bacon, cover with dough, pinch the edges of the dough, make a decoration from the dough on top, grease with an egg, leave holes for steam to escape and bake the pate at a temperature of 180-200 ° C in an oven for 40-90 minutes. The baked pate is cooled, the gaps between the minced meat and the dough are filled with semi-hardened jelly and cooled again. Before serving, the pate is cut across, and round - along the radius, placed on a dish or plate. Mayonnaise sauce with gherkins is served separately. Requirements for the quality of cold dishes and snacks All cold snacks should be neatly and beautifully decorated, have a temperature of 10-12 ° C. Taste and color must match this species products. No signs of spoilage are allowed: discoloration, signs of souring, foreign smells and tastes. The output must exactly match the established norm. Fish gastronomic products. They should be well cleaned, neatly cut; sturgeons without cartilage and skin; there should be no fingerprints on the surface of salmon, chum salmon. Herring - moderately salty, well cleaned, without a dark film on the inside. Ready chopped herring should contain dry matter of at least 40%, fat - at least 9, sodium chloride - no more than 4-6% and have an acidity of not more than 0.4% (in terms of acetic acid). The recipe for chopped herring includes the main product 45-50% net weight of the finished product. At jellied fish jelly elastic, transparent, with taste and aroma concentrated broth, without turbidity (especially around lemon slices), its layer is at least 0.5-0.7 cm. In boiled fish, the surface is dense, retains its shape. The surface of meat products must be without color changes (greening, dark spots And. etc.); in jelly, jelly should be dense, well frozen, and the products are finely chopped and evenly distributed throughout the mass. In dishes seasoned with mayonnaise, there should be no signs of its delamination (yellowing). Cold dishes and snacks, as well as semi-finished products for them, are stored in refrigerated cabinets at a temperature of 0-6 ° C in porcelain or enamelware(without cracks and broken enamel), with a closed lid or dry gauze. Roast beef, ham, poultry, game are stored on dishes or baking sheets, and salmon, salmon, sturgeon and similar products- on marked dry boards under dry gauze. Cut food before serving. Prepared products for decorating salads can be stored in the cold for no more than 1-2 hours. The maximum shelf life of dressed salads from boiled vegetables is 30 minutes, from raw vegetables - 15 minutes. Products in opened cans are stored for no more than 3 hours, and in porcelain, glass or enamelware - no more than a day. Aspic, jellies, fish under mayonnaise, under marinade, stuffed peppers, zucchini, eggplant, as well as caviar from them and mushrooms are stored for a day. The meaning of sauces In ancient Russian cuisine, separately prepared sauces were little used. Usually, the liquid left after stewing and poaching dishes was seasoned with flour. Such gravies were called mukovniki. Sauces were used in professional Russian cuisine, but their assortment was small. These sauces were called vzvars (cranberry, cabbage, onion, etc.). Sauces in the modern sense became widespread in Russia in the 19th century, and since many of them were borrowed from French cuisine, their names have been preserved. Sauces improve the taste and aroma of prepared dishes, give them juiciness, increase nutritional value and complement chemical composition. Sauces often enhance the appearance of dishes. In addition, they are used for technological purposes in the process of cooking: food is stewed in sauces, fish, meat and vegetables are baked under them, they are used in the preparation of minced meat. IN modern culinary The range of sauces is very diverse. According to the serving temperature, they are hot and cold. According to the liquid base, sauces are distinguished on broths (bone, meat and bone, fish, mushroom), sour cream, milk, melted butter, vegetable oil and vinegar (mainly cold sauces). Sauces also include butter mixtures and sweet sauces. Sweet sauces differ in taste and cooking methods from meat, fish, egg-oil, etc. All sauces can be divided into two groups: with thickeners and without thickeners. Flour, starch, including modified ones, are mainly used as thickeners in modern domestic cuisine. In french cuisine to thicken sauces, the method of strong evaporation of the bases (broth, cream) is widely used. Recently, in world practice, to give sauces the necessary consistency and stability during storage, vegetable and fruit and berry purees. Puree from carrots, beets, white cabbage, red currant. By consistency, sauces are divided into liquid (for serving and stewing), medium density (for baking), thick (for stuffing). According to the color, sauces are divided into red and white, ( meat sauces). According to the cooking technology, sauces are distinguished, basic and derivatives (varieties of the main) Assortment of complex cold dishes of vegetables and mushrooms Radish grated with butter or sour cream. Pickled beets. Marinated pumpkin. Zucchini, eggplant, peppers stuffed with vegetables. Mushrooms pickled, salted or boiled with onions. Tomatoes stuffed with meat salad. Caviar from zucchini or eggplant. Mushroom caviar. The technology of preparing complex cold dishes from vegetables and mushrooms. Cabbage croquettes<#"justify">Rinse dried mushrooms several times, pour over cold water and leave for 10-15 minutes. Then pour the mushrooms with cold water (2 cups), leave for 3-4 hours to swell and boil in the same water. Rinse the boiled mushrooms, dry, finely chop and fry, stirring often. Chop onion and sauté. Cook crumbly rice. Finely chop hard-boiled eggs. Combine everything and salt, add chopped parsley and mix.
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.
Serve them with cold dishes and fish snacks, non-fish products sea, 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 triturated 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 are introduced into mayonnaise ( modified starches, soy derivatives, alginates, etc.). 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. Optimum temperature oils for emulsification 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, milkth pepper and yolks boiled eggs rub 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 sieved, mixed with a decoction (1: 1) and rubbed thoroughly. 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 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 peppers 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 is different 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. It is prepared from fresh tomatoes or somethingmatte puree with sugar, vinegar, salt, onion, garlic and spices.
Cuban sauce. Produce it by evaporation of tomatoes with sugar, garlic, salt, vinegar, spices. Add to meat sauces and mayonnaise.
Ketchups. They are also made from tomatoes or tomatopuree with various additives, but the tomato content in them is lower. To give the necessary consistency, thickeners (modified starches, etc.) are added to ketchups.
South Sauce. It has a very spicy taste and strength.spicy aroma. A sauce is prepared from soy fermented hydrolyzate with the addition of applesauce, tomato paste, vegetable oil, spices, spices, onions, garlic, raisins, vinegar and wine (Madeira).
Tkemali sauce. It is prepared from puree of tkemali plums withadding basil, cilantro, garlic and red hot pepper. It has a sharp sour taste.
Fruit sauces. They are prepared from fresh ripe apples, abribraids, peaches and other fruits.
Other than ready-to-eat sauces food industry produces concentrates of white sauces, mushroom sauces and their derivatives. They are a powder that is diluted with water before use. the right amount, and boil for 2 ... 3 minutes, then add butter. 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
Used to make sauces various products, including a lot of flavoring seasonings. Sauces can be used to emphasize taste qualities the main product (for example, boiled chicken with rice and steam sauce) or mask unwanted odors (brine sauce for fish dishes).
When choosing sauces, consider how taste features the main product, and the method of its heat treatment (roasting, boiling, etc.), since the sharpness of taste will be different. Consider also the taste characteristics of side dishes.
SaucesOil blends
Oil green
Fried fish, entrecote, beefsteak
Kilechnaya oil, herring oil
Fried fish, boiled potatoes, pancakes and for sandwiches
Cancer oil
crayfish soup
Cheese butter
For sandwiches and decoration of dishes
Mustard Oil
For sandwiches
Vinegar sauces
vegetable marinade
Fish fried and cold
Horseradish with vinegar
Cold and hot meat and fish dishes (jellied, assorted, etc.)
Vegetable oil sauces
Mayonnaise
Dressing for salads. Cold meat and fish snacks and poultry snacks
Mayonnaise with gherkins (tartare)
Fish and vegetable cold dishes and deep-fried fish
Mayonnaise with sour cream
Meat and fish cold dishes, for dressing salads
Mayonnaise with herbs (ravigote)
Cold and hot meat and fish dishes
mayonnaise with horseradish
Fish dishes, jelly, boiled meat
Mayonnaise with tomato (sharon)
Dishes of fried fish and boiled cold fish
Mayonnaise with jelly (banquet)
For decorating fish, meat and poultry dishes
salad dressing
Salads and vinaigrettes
mustard dressing for salad
Salads and vinaigrettes
Mustard dressing for herring
Herring
Vinaigrette sauce
offal dishes
industrial sauces
mayonnaise
Salads, dishes and industrial sauces
Tomato sauce spicy
In the manufacture of meat, fish and vegetable dishes
Kuban sauce
Meat, fish and vegetable dishes, for dressing borscht and cabbage soup
Ketchups
Meat, vegetable and pasta dishes
Sauce "Southern"
Oriental cuisine, addbred meat sauces and mayonnaise
Tkemali sauce
Dishes of Caucasian cuisine
fruit sauces
Add mayonnaise to salad dressing
Requirements for the safety of preparation and storage of ready-made complex cold dishes, sauces and preparations for them
Requirements for the quality of sauces, terms and conditions of their storage
Organization of safe preparation of cold meals and snacks
Cold shops are designed for preparing, portioning and decorating cold dishes and snacks. The range of cold dishes depends on the type of enterprise, its class. The product range of the cold shop includes cold appetizers, gastronomic products (meat, fish), cold dishes (boiled, fried, stuffed, jellied, etc.), lactic acid products, as well as cold sweet dishes (jelly, mousses, sambuki, jelly , compotes, etc.), cold drinks, cold soups.
The cold shop is located, as a rule, in one of the brightest rooms with windows facing north or northwest. When planning the workshop, it is necessary to provide for a convenient connection with the hot workshop, where the heat treatment of the products necessary for the preparation of cold dishes is carried out, as well as with the distribution of washing tableware.
When organizing a cold shop, it is necessary to take into account its features: the products of the shop after manufacturing and portioning are not subjected to secondary heat treatment, therefore, it is necessary to strictly observe sanitary rules when organizing the production process, and for cooks - the rules of personal hygiene; cold dishes should be produced in such quantities that can be sold in a short time. Salads and vinaigrettes 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 must have a temperature of 10-14 ° C, therefore, the workshop provides enough refrigeration equipment.
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. 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. In jellied fish and fish under the marinade, the taste and smell of spices should be clearly felt. Consistencythe fish is dense, soft, but not crumbly. At chopped herring -smeared.
In boiled fish, the surface is dense, retains its shape.
Meat cold dishes and snacks. Meat and meat productsshould be cut across the grain into thin widepieces without small pieces. The color of the surface should be characteristic of the color of the meat product, taking into account its thermalwork, without color changes (greening, dark spotsetc.). The roast beef in the middle is pink. taste, correspondingrelevant to this type of product. Elastic consistency, raftnaya, elastic.
Sausages must be carefully peeled from the shell and cut into thin circles or slices. Drying of the surface and discoloration (gray and greenish spots on boiled sausages) are not allowed.
The jelly should be well frozen, dense, notspread, with pieces of the main product, evenlydistributed throughout the mass. Color gray, taste, peculiarto the product from which the jelly is made, with the aroma of garlicnok and spices. The consistency of jelly is dense, elastic, meatyproducts - soft.
The pate has a variety of shapes, decorated with butter and eggs.tsom. Taste and smell characteristic of the products used, with aromat of spices and spices; color from light to dark brown.The consistency is soft, elastic, without grains.
In dishes seasoned with mayonnaise, it should not be recognizedkov its delamination (yellowing).
Requirements for the quality of cold sauces
The quality of the sauce is determined by consistency, color, tasteand aroma. When evaluating the quality of sauces with fillers (saucewith gherkins, etc.) take into account the shapecuts and the amount of filler.
Vegetables that are part of the sauce in the form of a filler shouldbe finely and neatly chopped, evenly distributednym in sauce, soft.
Sauces should have conci characteristic of each group.stent, color, taste and aroma.
Vegetables in marinades should be neatly chopped,soft; horseradish for sauce - finely grated.
Sauce colormarinade with tomato - orange-red, mayonnaise - whitewith a yellow tint, mushroom - brown. Color depends onproducts used and compliance with the technological process.
Marinades should have a sour-spicy taste, aroma of vinegar, vegetables and spices. Unacceptable smack of raw tomatopuree and too sour taste.
mayonnaise sauce and its derivatives must not have a bittertaste and be too spicy, and horseradish sauce with vinegar should notwives to be bitter or not sharp enough.
Conditions and terms of storage of cold dishes and snacks
Cold dishes and snacks are perishable items, so they should be prepared in small portions andquickly sell, as storage dramatically worsens their tasteand appearance.
Cold dishes and snacks, as well as semi-finished products for them, should be stored in refrigerated cabinets at a temperature of 0 ... 6 ° Cand relative air humidity of 75...85%. They should be keptthread in porcelain or enameled dishes (without cracks and frombroken enamel), closed lid or dry gauze.
Roast beef, ham, poultry, game are stored on dishes or againstnyakh, salmon, salmon, sturgeon and similar products - for stampsdry boards under dry gauze. Cut products rerecommended before submission.
Semi-finished meat, capital and fish salads, as well asthe same salads from sauerkraut, made on the harvesterenterprises, can be stored at a temperature of 4 ... 8 ° C for 12 hours.
Sliced sandwich products can be stored attemperature not higher than +6 °С 30...40 min. Ready sandwiches hranyat no more than 30 minutes in trays, covered with foil or parchment. Snack sandwiches covered with jelly - no more than 12 hours.
Salads and vinaigrettes, undressed, and vegetables for themtemperature + 4...8 °C can be stored up to 12 hours.You are allowed to store no more than 1 hour for decorating salads.
Seasoned salads from boiled vegetables are subject to saletions no later than 30 minutes, and from raw - 15 minutes.
Cold fish dishes are also not subject to long-termstorage. Can be stored and sold within the nextgeneral terms (temperature +4...8 °C):
pates, chopped herring, fried fish - 24 hours; jelliedfish-12 h; hot smoked fish - no more than 72 hours; canned food,dispensed for snacks, no more than 6 hours from the moment of opening the cans(immediately removing from jars) in porcelain, glass orenamelware; jellied fish with mayonnaise and marihome - up to 24 hours
Meat cold dishes and snacks can be stored at the same temperature.the same temperature for the following time:
meat jelly - no more than 12 hours, meat aspic, pate - no moremore than 24 hours; fried meat products - no more than 48 hours; boiledmeat products, poultry and game - 24 hours.
Meat and fish cold dishes with garnish, as well as fordressed with sauces, store no more than 30 minutes.
stuffed peppers, zucchini, eggplant, as well as 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 pitania, its derivative sauces, as well as salad dressings store 1 ... 2 days at a temperature of 10 ... 15 ° C in a non-oxidizing container(enamelled or ceramic), refills - in bottles.
Marinades and horseradish sauce with vinegar keep refrigeratedfor 2 ... 3 days in the same container with a closed lid.
Risks in the field of safety of cooking processes and finished complex cold culinary products
Sanitary requirements for the preparation of cold dishes. Cold dishes and snacks are prepared from various raw and cooked products using fresh parsley, dill, lettuce. The cooking process is quite lengthy (includes slicing, mixing, dressing, decorating) and takes place without further heat treatment of products.
All these factors create favorable conditions for the secondary contamination of cold dishes with pathogenic microorganisms, which can cause food poisoning and acute intestinal infections in consumers.
To prevent infection of cold dishes and snacks during the preparation process, it is necessary to strictly observe sanitary rules:
Prepare cold vegetable, meat, fish dishesand snacks, sandwiches, and sweet meals at various workplaces.
Strictly observe the labeling of cutting boards, knives and tools, organizing their washing and storage in the same workshop.
Store boiled vegetables cut for salads, vinaigrettes, side dishes for cold meat and fish dishes.discord at a temperature of 2 to 6 "C, potatoes-12 h, carrot,beets -18 hours
Store salads, vinaigrettes dressed for no more than 1 hour at a temperature of 2 ... 6 ° C, undressed - 6 hours.
Meat, fish gastronomic products to clean forpreviously, store at a temperature of 2 to 6 °C. Cut them into piecesthat workplace only as needed before leaving meals and sandwiches.
Jellied meat, fish dishes, jellies, goto patestwist in compliance with sanitary rules, store at a temperaturere from 2 to 6 "From 12 noon
In the process of preparing, decorating cold dishes and forpiece should be touched less with hands, using forslicing various machines, and for mixing and decoratinginventory, tools, special rubber gloves.
Sanitary rules for the preparation of perishable meat dishes and products. The cooking process of some dishesed after the heat treatment of products, which can cause themsecondary contamination with microbes and make these dishes soonperishable and therefore hazardous to human health.
During the warm period of the year (its duration is set locally), the preparation and sale of products of increased epidemiological danger (jelly, pate, aspic, pancakes and meat pies, etc.) are allowed with the permission of the State Sanitary and Epidemiological Supervision for each specific enterprise, based on production capabilities and climatic conditions .
In the process of preparing perishable foods, it is necessary to observe a sanitary regime.
After disassembling and grinding the meat, the jelly is boiled again for 10 minutes, poured hot into clean molds, after cooling it is stored in the refrigerator of a cold workshop at a temperature of 2 ... 6 ° C for no more than 12 hours. forbidden.
Boiled meat, poultry, fish, intended for the preparation of aspic dishes, must be boiled again in the broth for 10 minutes after cutting. Aspic dishes are prepared in a cold workshop, stored there in a refrigerator at a temperature of 2 to 6 ° C for no more than 12 hours.
After frying the main products, the liver pate is carefully ground hot in a meat grinder (intended only for finished products). The baked pate is heated in an oven to 90 ° C in the thickness of the product, stored at 2 ... 6 ° C, sold within 6 hours.
During the summer period (from May 1 to October 1), the production of jellies,pates, pancakes and meat pies are allowed only with the permission of the local centers of the State Sanitary and Epidemiological Supervision.
Sanitary quality control of prepared food
Guided by the standard definition and evaluating the specifics of catering products, underquality of catering products it is necessary to understand the totality of product properties that determine its suitability to ensure the normal activity of the human body, that is, to satisfy the physiological needs of a person for nutrients and energy, taking into account the principles of rational nutrition.
Public catering products have many properties that can manifest themselves during their consumption, i.e. during development, production, storage, transportation, use.
Product Feature - it is an objective feature of the product that can be manifested during its operation or consumption. The set allows you to distinguish one type of product from another. Product properties can be conditionally divided into simple and complex. To the number simple properties can be attributed to the appearance, color, and complex - 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(e.g. humidity 68%, energy value)
The possibility of quality management implies the need and possibility of quantitative assessment of indicators. To assess the quality of public catering products, a system of indicators (single, complex, defining, integral) can be used.
Single indicator - this is an indicator of product quality that characterizes one of its properties, for example, taste, color, aroma, moisture, elasticity, consistency, swelling capacity, etc. Single indicators can refer both to a unit of production and to the generality of units of homogeneous products, characterizing a simple property.
Complex indicator - an indicator characterizing several product properties or one property consisting of several simple ones. So, the indicator of culinary readiness, widely used in culinary practice, is complex, which means a certain state of a culinary product, characterized by a complex of physico-chemical, structural-mechanical and organoleptic properties that make it suitable for use. An indicator of the quality of culinary products is also nutritional value. is complex and reflects the fullness of useful properties associated with the content 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
PropertiesWeight factor
Average results
estimates
Smell and taste
4
4,5
Structure (sectional view)
3
3,0
Color
2
4,0
Form
1
2,0
surface and itsfinishing
2
3,7
Each indicator can have one of the following scores: excellent - 5, good - 4, satisfactory, bad - 2, very bad (unsatisfactory). For each indicator, experts have established a coefficient of weight (importance), according to which the most significant indicator for this type of product is allocated.
Weight factor product quality indicators - this is a quantitative characteristic of a given product quality indicator, characterizing the average data of quality indicators. Weight coefficients can be determined by a sociological or expert method, as well as on the basis of an analysis of the impact of a given indicator of product quality on the efficiency of its consumption or sale.
The defining indicator of quality is found as follows: experts evaluate each indicator in points, then the average results of the assessment are multiplied by weight coefficients and the products are summed up. For the data given in table. 8, the defining indicator (in points) will be: 4 4.5+3 3.0+2 4.0+1 2.0+2 3.7 = 45.1.
If the decision to assess the quality of cakes (or other products) is taken, taking into account other properties (calorie content, keeping quality, etc.), then the defining indicator should include the relative values of the indicators of these properties with the corresponding weight coefficients.
In turn, the properties taken into account by the defining indicators can be characterized by single and (or) complex indicators of product quality. If the defining indicator is complex, it is calledgeneralized. It is necessary to use a generalized indicator carefully, not allowing overlapping by one single indicator of significant product deficiencies that are characterized by other single indicators. If the products of culinary or confectionery production at least one of the indicators is rated at 2 or 1 points, then in general it should be rated at 0 points (unsatisfactory) and removed from sale without calculating the sum of points, draw up an act and give an opinion on the possibility of processing culinary products, refining or processing confectionery products . The generalized indicator in such cases should be taken equal to zero.
Methods for determining quality indicators. Depending on the measuring instruments used, the methods are divided into measuring, registration, calculation, sociological, expert and organoleptic.
Measuring methods are based on information obtained with the use of measuring and control instruments. With the help of measuring methods, such indicators as mass, size, optical density, composition, structure, etc. are determined.
Measurement methods can be subdivided into physical, chemical and biological.
Physical methods are used to determine the physical properties of products: density, refractive index, refractive index, viscosity, stickiness, etc. Physical Methods- this is microscopy, polarimetry, colorimetry, refractometry, spectrometry, spectroscopy, rheology, luminescent analysis, etc.
Chemical methods are used to determine the composition and amount of substances included in the product. They are divided into quantitative and qualitative - these are methods of analytical, organic, physical and biological chemistry.
Biological methods are used to determine the nutritional and biological value of products. They are divided into physiological and microbiological. Physiological are used to determine the degree of assimilation and digestion nutrients, harmlessness, biological value. Microbiological methods are used to determine the degree of contamination of products with various microorganisms.
Registration methods - these are methods for determining product quality indicators, carried out on the basis of observing and counting the number of certain events, items or costs. These methods are based on information obtained by registering and counting certain events, such as product failures, counting the number of defective products in a batch, etc.
Estimated methods reflect the use of theoretical or empirical dependences of product quality indicators on its parameters. Calculation methods are used mainly in the design of products, when the latter cannot yet be the object of experimental research. with the same method, dependencies between individual indicators of product quality can be established.
Sociological the method is based on the collection and analysis of opinions of actual and potential consumers. The opinions of actual consumers of products are collected orally, by means of a survey or distribution of questionnaires, by holding conferences, meetings, exhibitions, tastings, etc. This method is used to determine weight coefficients.
Expert method - this is a method for determining product quality indicators, carried out on the basis of a decision made by experts. This method is widely used to assess the level of quality (in points) when establishing the nomenclature of indicators taken into account at various stages of management, when determining generalized indicators based on a combination of single and complex quality indicators, as well as when certifying product quality. The main operations of expert evaluation are the formation of working and expert groups, product classification, construction of a scheme of quality indicators, preparation of questionnaires and explanatory notes for interviewing experts, interviewing experts and processing expert assessments.
organoleptic method is a method carried out on the basis of the analysis of the perception of the sense organs. The values of the quality indicators are found by analyzing the received sensations based on the experience. Therefore, the accuracy and reliability of such values depend on the qualifications, skills and abilities of the persons who determine them. The orgaioleptic method does not exclude the possibility of using technical means (loupe, microscope, microphone, etc.) that increase the susceptibility and resolution of the sense organs. This method is widely usedFor determination of quality indicators of public catering products. The quality indicators determined by this method are expressed in points.
marriage
Daily quality control of products at each public catering enterprise is carried out by a rejection commission. In large enterprises, it includes a director or his deputy, a production manager (deputy), a process engineer, highly qualified cooks, confectioners who have the right to personal food rejection, a foreman cook, a sanitary worker or a member of the sanitary post of a public catering enterprise, an employee of a technological laboratory (in the presence of a technological laboratory). In small enterprises, the composition of the marriage commission includes the head of the enterprise, the head of production or the cook-foreman, a highly qualified cook or confectioner, a member of the sanitary post.
The chairman of the marriage commission may be the head of the enterprise or his deputy, the head of production (deputy) or a process engineer.
Representatives of the trade union organization of public catering enterprises take part in the work of marriage commissions; representatives of the trade union organization of the serviced enterprise, institution or educational institution, members of the people's control group of the public catering enterprise and the serviced manufacturing 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, requirements for the quality of semi-finished products, ready meals and culinary products, specifications, price lists.
The commission checks each batch 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 dispensing area, 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.
The organoleptic evaluation of the quality of each batch of manufactured products is carried out according to a five-point system. To obtain objective results in the organoleptic evaluation of food quality, each of the indicators - appearance, color, smell, taste, texture - is given the appropriate ratings: "5" - excellent, "4" - good,"3" - satisfactory, "2" - bad. Based on the ratings for each indicator, the rating of the dish (product) in points is determined (as an arithmetic mean, the result is calculated with an accuracy of one decimal place).
The rating "excellent" is given to dishes and products, fully answereddemanding requirements that are established by the recipe and production technology, and all organoleptic indicators corresponding to high quality products.
The “good” rating is given to dishes and products with minor, easily removable defects in appearance (color, cut of the product) and taste (slightly undersalted).
At "satisfactory" evaluate dishes and products, cookedmanufactured with more significant violations of the production technology, the implementation of which is allowed without modification or after it (undersalting, partial burning, shallow cracks, shape violation).
"Unsatisfactory" (marriage) evaluate dishes and productswith defects, in the presence of which it is not allowed - implementationproducts (foreign smell and taste, inappropriateconsistency, strong salting, violation of the form, etc.) - Persons guilty of preparing dishes and low-quality products are held financially and administratively liable.
To carry out the marriage, the commission must have at its disposal scales, knives, a chef's needle, scoops, a thermometer, a kettle with boiling water for rinsing the instruments for each member of the marriage commission, in addition, two spoons, a fork, a knife, a plate, a glass of iced tea (or water ), notebook and pencil. Before starting work, members of the marriage commission should put on sanitary clothing, wash their hands thoroughly with warm water and soap, rinse them several times and wipe dry.
Braking begins with determining the mass of finished products and individual portions of the first, second, sweet dishes and drinks. Piece products are weighed simultaneously in 10 pieces. and determine the average weight of one piece, ready meals 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 meals for organoleptic evaluation, they are poured into a common plate, the 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 fracture or incision, external signs 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; consistency of minced meat products - elastic, loose, juicy, offal dishes - typical for this type, with fresh smell and pleasant taste.
defining indicators fish dishes are taste, smell and texture. The texture of the fish should be soft, juicy, but not crumbly. Boiled fish should have a taste characteristic of this species, with a pronounced taste of vegetables and spices, and fried fish should have a pleasant, slightly noticeable taste of fresh fat on which it was fried.
for salads and vegetable snacks consistency and freshness are of great importance, since their high vitamin value is associated with them. When evaluating, it is important to pay attention to the color and appearance of vegetables, which indicate the correct storage and processing.
If during the organoleptic evaluation of a dish (product) at least one of the indicators is estimated at 2 points, then the product is not subject to further evaluation, it is rejected and removed from sale.
In order to more fully assess the quality of products of public catering enterprises, employees of the Gossanepidnadzor centers periodically check the chemical composition and energy value of food, the rate of input of raw materials and the yield of finished products in sanitary laboratories and conduct a bacteriological study of it. In addition, they measure the temperature of the release of the dish and give a qualitative assessment of the design.
Sampling and sampling is carried out in accordance with the "Rules for the sampling of food products for research in sanitary laboratories." Each sample is placed in a clean, dry, tightly closed container ( glass jars, bottles, 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 manufactureName of products, dishes
Organoleptic evaluation, including assessment of the degree of readiness of the product
Permission to implement (time)
Responsible executor (F., I., O., position)
FULL NAME. the person who performed the marriage
Note
1
2
3
4
5
6
7
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Raw materials and rules for their preparation for the preparation of complex cold desserts
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"Bird's milk" according to GOST
most popular in Soviet time a difficult dessert for our compatriots. For many years, it was number one among the favorite sweet treats of the inhabitants of the country of the Soviets. This is the only cake in the world (patented, by the way, by our pastry chef), with dozens of recipes with various options. Confectioners around the world bake it with lemon, berries, food coloring and other ingredients. There are certain GOST standards for all these recipes.
But the complexity of Gost's recipes is that in them "", more precisely, his cream is made exclusively with the addition of agar-agar. It is a gelling product from seaweed. Agar-agar is similar palatability with gelatin (in the final taste of the cooked dish), but with it the products are more tender and loose. That is, if you decide to cook a complex cold dessert "Bird's Milk", we recommend that you cook it with agar-agar. But at home, it is much easier to prepare such a cake using gelatin.
"Bird's milk" at home
On our website you can find a lot of recipes for homemade dessert "Bird's Milk", cooked much easier than we are offered by GOST requirements. Here is a cake using gelatin, and without baking with ready-made biscuit cakes, and even with cream of semolina. By the way, be sure to try the last option. The cake turns out to be the most tender, with a sparkling semolina soufflé melting in your mouth. And let the GOSTs remain within the walls of culinary schools and confectionery shops)). They are safer there.
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