Drawing up technical and technological maps for complex cold dishes and snacks from poultry meat. Snack cake "Bravo"
DEPARTMENT OF EDUCATION OF THE CITY OF MOSCOW
State budgetary professional educational institution
Moscow city
“PpolytechnicCollege No. 47 NAMED AFTER V.G. FEDOROV"
(GBPOU PT No. 47)
Attestation pedagogical measuring materials
by discipline TECHNOLOGY OF COOKING COMPLEX COLD CULINARY PRODUCTS professional cycle of disciplines
basic training
for the specialty/profession of secondary vocational education
Test specification
| Name of the discipline | TECHNOLOGY OF COOKING COMPLEX COLD CULINARY PRODUCTS |
| Name of the cycle of disciplines | professional cycle of disciplines |
| Codes and names of specialties (professions) for which the use of APIM is possible | 19.02.10 Technology of catering products |
| Purpose of testing | checking the quality of students' knowledge |
| Number of tasks in a test ticket | |
| Number of test ticket options | |
| Test ticket task form | open, closed, matching |
| The strategy of the placement of tasks in the test | By topic, by level of difficulty |
| Evaluation criterion | Grade "5" (excellent) is given to students for correct answers, which make up 91% or more of the total number of questions (28-30 points); |
| Verification algorithm | Pedagogical test scaling |
| Test time | |
| Developers | Eiduk I.V. |
| Year of APIM development |
| The name of the topic of the assignment | Task solution time | GEF requirements for the level of training | Relevant questions in the test |
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| The degree of assimilation of DE | |||||||||||
| Section name | |||||||||||
| Section 1. Organization of work in the cold shop for the preparation, design and sale of complex cold culinary products | |||||||||||
| Topic 1.1. Classification, assortment and principles of production of complex cold culinary products | |||||||||||
| Topic 1.2.Organization of work in the cold shop | |||||||||||
| Topic 1.3. Quality assessment and selection rules for the main types of raw materials and additional ingredients | |||||||||||
| Section 2. Organization of preparation and preparation of complex cold sauces | |||||||||||
| Topic 2.1. Assortment and technology of preparation of complex cold sauces. | |||||||||||
| Section 3. Organization of preparation and preparation of canapes, light and complex cold appetizers | |||||||||||
| Topic 3.1. Assortment and technology for preparing canapés, light and complex cold appetizers | |||||||||||
Testing instructions
Before starting testing, students should be familiarized with the purpose, features (number of tasks, execution time, types of questions and answer rules, etc.), rules and time frames for testing.
Students are not allowed to move around the audience, talk; if a student has a question, he needs to raise his hand and wait for the teacher to come up.
The student is allowed to use draft sheets, reference materials, a calculator if they are required by the test conditions.
Before testing, answer forms are signed and brief instructions are given for completing the task for those tested:
read the test questions carefully;
it is not allowed to communicate with each other during the work;
answers are written clearly and legibly;
the name of the person being tested, faculty, course, group are entered in the form.
After a brief instruction, the test students are given forms, the start time of work is fixed.
At the end of the time, the work stops and is handed over for verification.
Discipline test Technology of preparation of complex cold culinary productsprofessional cycle of disciplines
for vocational professions 19.02.10 Technology of catering products
OPTION 1
Exercise
1. Cold food serving temperature
2. The windows of the cold shop should face:
1) north
2) to the west
3) to the east
4) to the north or northwest
3. Ceiling height in production halls must be at least:
1) 2.2 m 2) 2.5 m 3) 3 m 4) 3.3 m
4. Cold shop microclimate factors:
1) temperature and humidity
5. The form of cutting vegetables for the preparation of sauce "Vegetable marinade with tomato":
1) small cube
4) straw
6. What sauce is tartar sauce derived from?
1) "Marinade" 3) "Polish"
7. Which sauce has a uniform consistency:
2) "tartar" 4) vinaigrette sauce
8.
9. Light snack served in Spanish bars with beer or red wine:
1) pita 3) sandwich
2) burger 4) pincho
10. The protein of this vegetable is considered complete and is equivalent to the protein of a chicken egg:
1) potatoes
2) cabbage
3) celery
11. In order to prevent staining of vegetables in vinaigrette, beets after cutting must be _____________________________________________________________.
12. The time during which employees carry out the process of cooking and its sale is considered _______________________________________.
13. To reduce the fat content in mayonnaise, you can add _______________________________________ to it.
14. It releases ethylene and can cause premature ripening of nearby fruits, so it is added before dressing fruit salads: __________________________.
15. The mass of bread for an open sandwich is ______________.
16. Portioning of ready-made cold dishes and snacks should be carried out in a room with an air temperature of ________ on tables with a cooled work surface.
17. For the preparation of sandwiches with fatty foods, as well as with foods with a pronounced taste and smell, it is recommended to use bread: ____________________.
18. According to the composition of the products, determine the name of the sauce: carrots, onions, parsley (root), tomato puree, vegetable oil, vinegar, sugar, fish broth. _______________________________________________ .
19. Establish a correspondence between the correct use of cutting boards in the preparation of culinary products
CUTTING BOARD COLOR PRODUCT TYPES
A) green 1) vegetables
B) brown 2) raw meat and poultry
C) blue 3) dairy products, cheese, bread
D) white 4) seafood and fish
5) semi-finished products after heat treatment
2. It is allowed to place on the basement floor, without natural light:
1 ) cold shop 3) warehouse
2) administrative premises 4) vegetable shop
3. The walls of the cold shop are lined with ceramic tiles to a height:
1) 1 m 3) 1.6 m
2) 1.5 m 4) 1.8 m
4. Input quality control consists of:
1) control of incoming raw materials
2) control of the organization of the workplace
3) control of the organization of the technological process
4) equipment check
5. Form of cutting gherkins for Tartar sauce:
3) straw
6. Mayonnaise sauce is included in the group:
1) egg-oil 3) vegetable oil
2) on vinegar 4) oil mixtures
7. The optimum temperature of vegetable oil for making mayonnaise:
1) 2…4С 2) 6…8С 3) 16…18С 4) 22…24С
8. Bread is cut into slices 1..1.5 cm thick for sandwiches:
1) open 3) canapes
2) closed 4) eateries
1) tapas 3) finger food
2) pincho 4) sandwich
10. The composition of this vegetable includes tartronic acid, which delays the transformation of carbohydrates and fats in the body:
1) white cabbage
2) carrots
Task 11-18. Write the word in the answer field in the form of the appropriate case.
11. So that the horseradish sauce does not taste bitter, the horseradish root after grinding is necessary: _________________________________.
12. Production workers perform operations in the process of work at workplaces: _____________________________________________.
13. If warm vegetable oil is taken to prepare mayonnaise, then it may come: _____________________________________________________.
14. Some varieties of this vegetable surpass carrots in the amount of carotene.
_______________________________________ .
15. The nutritional advantage of vegetable oil is the absence of
__________________________________.
16. Deadlines for the sale of salads, vinaigrettes, gastronomic products _________.
17. According to the technology of preparation, sandwiches are divided into: ________________, ___________________ and _____________________.
18. According to the composition of the products, determine the name of the sauce: carrots, onions, parsley (root), vegetable oil, vinegar, sugar, starch, water. _______________________________________________ .
Task 19 -20. Set a match.
A) First 1. Treatment with detergent solution
B) Second 2. Disinfection 5 min at 40…50С
C) Third 3. Soaking in warm water 5…10 min
D) Fourth 4. Rinsing with running water
5. Disinfection 15 min at 100C
20. Determine how many servings of marinated fish can be released with 6 kg of sauce available.
The output of the sauce for 1 serving is 75 grams.
OPTION 3
Exercise1-10 choose one correct answer.
1. Illumination coefficient of the cold shop:
2. Control of the organization of the technological process and jobs in the processing of raw materials:
1) operational 3) input
2) organizational 4) organoleptic
3. Recipes for cold sauces are given in the Collection based on:
1) 1 portion
2) 500 grams
3) 100 grams
4) 1000 grams
4. Sauce consisting of egg yolks, mustard, vegetable oil and vinegar:
2) "Polish"
4) marinade
5. The mass of one chicken egg is adopted in the Collection of recipes:
1) 38 grams
2) 40 grams
3) 42 grams
4) 50 grams
6. For what purpose mayonnaise is sometimes prepared with white sauce:
1) calorie increase
2) calorie reduction
3) expanding the range
4) creating consistency
7. The second name of the snack sandwich:
1) toast 3) sandwich
2) bruschetta 4) canape
8. A sandwich that can be served as a main course:
1) Canape 3) Sandwich
2) Toast 4) Finger food
9. Three Bite Snack:
4) Finger food
10. The number of products for a complex sandwich:
1) 2 - 3 2) 3 - 6 3) 4 - 5 4) 3 - 4
Task 11-18. Write the word in the answer field in the form of the appropriate case.
11. When preparing mayonnaise sauce, a more stable emulsion is obtained with the whipping method: __________________________________________.
12. The most effective method of practical training of production personnel is: ______________________________.
13. Unstable emulsions in which vegetable oil is emulsified in a solution of vinegar are called: _________________________________.
14. When carrying out the marriage of cold dishes and snacks, you must first: ___________________________________________.
15. To preserve the color of red cabbage, it is recommended to wash: ____________________________________________.
16. Consumption rates for vegetables, fruits and herbs can be increased or decreased by: _________.
17. Just one fruit fully satisfies the daily requirement for vitamin C: ____________________.
18. Based on the composition of the products, determine the name of the sauce: egg yolks, vegetable oil, mustard, salt, sugar, vinegar. _______________________.
Task 19 -20. Set a match.
19. Establish a correspondence between the consumption rates of salt and spices for the preparation of cold dishes and snacks.
NAME QUANTITY FOR 1 SERVING
A) salt 1) 3 - 5 g
B) ground pepper 2) 0.01 g
C) peppercorns 3) 0.05 g
D) bay leaf 4) 0.02 g
20. Determine how many servings of marinated fish can be released with 3 kg of sauce available. The output of the sauce for 1 serving is 50 grams.
OPTION 4
Exercise1-10 choose one correct answer.
1. The remoteness of the workplace from the window should not exceed:
3) 8 meters
4) 10 meters
2. In accordance with the norms of illumination per 1 m of area should account for:
1) 10 W 2) 20 W 3) 30 W 4) 100 W
3. Recipes for cold appetizers are given in the Collection of Recipes based on:
1) 1 portion
2) 500 grams
3) 100 grams
4) 10000 grams
4. This fruit contains enzymes that help tenderize meat:
5. Sauce of mashed plums, basil, cilantro, garlic and red pepper:
1) tkemali 3) plum
2) fruity 4) pesto
6. Factors of the microclimate of the cold shop:
1) temperature and humidity
2) temperature and air velocity
3) temperature, humidity and air velocity
4) temperature, humidity and thermal radiation from equipment
7. Which cold sauce has a uniform consistency:
2) "tartar" 4) sour cream
8. Slicing thickness of bread for canapés:
1) 0.5 - 0.7 cm 2) 0.6 - 0.7 cm 3) 0.7 - 0.8 cm 4) 0.8 - 1 cm
9. Cold appetizer "two bites":
1) tapas 3) finger food
2) pincho 4) sandwich
10. The water contained in this vegetable dissolves many toxic substances in the body:
1) tomato 3) spinach
2) cucumber 4) leek
Task 11-18. Write the word in the answer field in the form of the appropriate case.
____________________________________________________________.
12. The reduction of the production cycle is currently achieved at enterprises using semi-finished products:
______________________________________________________________.
13. In the manufacture of dressings, in order to obtain a more stable emulsion, besides mustard, ______________________________________________ is used.
15. The mass of one serving of fresh or boiled vegetable salad is ________________________.
___________________________________________ .
18. According to the composition of the products, determine the name of the sauce: vegetable oil, egg yolks, table mustard, sugar, vinegar, horseradish (root).
____________________________ .
Task 19 -20. Set a match.
19. Establish a correspondence between the sequence of processing eggs when preparing cold snacks.
WASHING SECTIONS PROCESSING TECHNOLOGY
A) First 1. Rinsing with running water
B) Second 2. Disinfection 5 min at 40….50С
C) Third 3. Disinfection 15 min at 100C
D) Fourth 4. Treatment with detergent solution
5. Soaking in warm water 5…10 min
20. Determine how many servings of jellied fish can be released, having 6 kg of horseradish sauce with vinegar available.
The output of the sauce for 1 serving is 30 grams.
Answers to the test on the TECHNOLOGY OF COOKING COMPLEX COLD CULINARY PRODUCTS
professional cycle of basic training disciplines
| № p/p | 1 option | Option 2 | 3 option | 4 option | Points |
|
| Filled with vegetable oil | scald | mechanical | calorie reduction | |||
| Production | Main and auxiliary | High readiness | ||||
| white sauce | Breakdown of the emulsion | gas stations | egg yolks | |||
| Yellow-fruited varieties of zucchini | Check out the menu and recipes | parsley | ||||
| cholesterol | Acidified water | |||||
| Bitterness removal | ||||||
| Open, closed and eateries | With fatty foods | |||||
| Vegetable marinade with tomato | Marinade vegetable without tomato | mayonnaise with horseradish | ||||
| A-1, B-5, C-4, G-3 | A-3, B-1, B-2, | |||||
| 150 servings | 200 servings | |||||
| 32 points |
||||||
Criteria for evaluating the educational achievements of students:
For each correct answer:
Tasks of the 1st level of complexity (tasks No. 1-12) - 1 point,
Tasks of the 2nd level of complexity (tasks No. 13-18) - 2 points,
Tasks of the 3rd level of complexity (tasks No. 19-20) - 3 points,
Wrong answer - 0 points.
Grade "5" (excellent) is given to students for correct answers, which make up 91% or more of the total number of questions (28-30 points;
The score "4" (good) corresponds to the test results, which contain from 71% to 90% of correct answers (22-27 points);
Grade "3" (satisfactory) from 70% to 50% of correct answers (15-21 points);
Grade "2" (unsatisfactory) corresponds to test results containing less than 50% of correct answers (less than 15 points).
Even in the recent past, public catering existed strictly according to regulatory rules. And in which institution we would not go, the range of products offered was absolutely almost the same. Everything that was included in the menu was in one collection of recipes and those dishes that are part of it. Nowadays, as a rule, the vast majority of restaurants develop complex specialty cold dishes and poultry snacks. A signature dish is a dish prepared according to an original recipe and technology and reflecting the specifics of a catering company. A signature dish differs, as a rule, in organoleptic characteristics from the dishes provided for by the current officially published collections of recipes for dishes. The specifics of the enterprise include national, regional and other features. A new dish is a dish prepared from a new type of raw material and using a new, improved technology. For such dishes, enterprises must develop Technical and Technological Maps (TTK). Since January 1, 2015, the form and content of the TTC has been regulated by GOST 31987-2012 and the requirements of the Technical Regulations of the Customs Union TR CU 021-2011.
The technical and technological map is a regulatory document. The thesis presents TTK for complex specialty cold dishes and snacks from meat and poultry. Such as: “Chicken soufflé with cheese and Provence herbs”, “Italian poultry roll”, “Chicken pate with pumpkin”, “Jellied chicken fillet with apricots”, “Boiled chicken rolls with spicy omelet”. All technical and technological cards are developed for dishes produced and sold only at a certain public catering enterprise, and these cards do not apply to products supplied to other enterprises. Along with the technology for preparing products and the norms for laying products, it includes requirements for the safety of the raw materials used and the technological process, the results of laboratory studies of products in terms of safety indicators.
Each technical and technological map is assigned a serial number. The card is signed by a process engineer, responsible developer, approved by the head of the enterprise or his deputy. The period of validity of technical and technological maps is determined by the enterprise.
"I approve"
Enterprise manager
________________________
Technical and technological map No. 1.
"Chicken Soufflé with Cheese and Provence Herbs"
1 area of use
This technical and technological map has been developed in accordance with GOST 31987-2012 and applies to the signature dish "Chicken Soufflé with Cheese and Provence Herbs", produced and sold at the ______________ restaurant.
2. Requirements for raw materials
Food raw materials, food products and semi-finished products used to prepare the dish "Chicken Soufflé with Cheese and Provence Herbs" must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, certificate safety and quality, etc.).
3. Recipe
|
Name of raw materials and products |
Bookmark rate for 1 serving |
Net bookmark rate for 10 servings, kg |
|
|
Gross weight, g |
Net weight, g |
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|
Boiled chicken fillet |
|||
|
Wheat flour 1 grade |
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|
Butter |
|||
|
Butter |
|||
|
Mascarpone cheese |
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|
parmesan cheese |
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Rosemary |
|||
5. Technological process
Pass the pulp of boiled poultry through a meat grinder with a fine grate 2 times, then gradually introduce milk sauce into the minced meat. To prepare it, heat the butter in a frying pan and add the flour there and fry it a little. Then add cream and simmer for five minutes, stirring constantly. In a blender, beat the grated parmesan, marscarpone and egg yolks until smooth. Whisk the egg white until stiff peaks form, gently fold into the mixture, mixing from bottom to top. Put the mass on a baking sheet with a layer of 3 cm and bake at a temperature of 180-200 ° C for 15-20 minutes.
Before leaving, lower the soufflé form for a few seconds into warm water by 2/3 of the volume, then remove the form from the water, shake it and put the soufflé on a serving plate. According to the requirements of SanPin 2.3.6.1079-01, the temperature of the dish during serving should not exceed 14°C. The allowable shelf life of the dish "Chicken soufflé with cheese and Provence herbs" before sale, according to SanPiN 2.3.6.1079-01, is 2-3 hours.
Organoleptic indicators of the dish "Chicken soufflé with cheese and Provence herbs" must meet the following requirements:
The nutritional value
Nutritional value of the dish "Chicken soufflé with cheese and Provence herbs" for the output of 150 g and 100 g of the product:
"I approve"
Enterprise manager
________________________
Technical and technological map No. 2.
"Italian poultry roll"
1 area of use
This technical and technological map has been developed in accordance with GOST 31987-2012 and applies to the specialty dish “Italian poultry roll”, produced and sold in the ______________ restaurant.
Raw material requirements
Food raw materials, food products and semi-finished products used for the preparation of the “Italian poultry roll” dish must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, safety certificate and quality, etc.).
Processing of all products used must be carried out in strict accordance with established sanitary norms and rules.
Recipe
Technological process
The preparation of raw materials for the production of a dish is carried out in accordance with the "Collection of recipes for dishes and culinary products for public catering establishments (2009)".
Cut the cheese and mix with crushed nutmeg and garlic. Fry mushrooms with onions in vegetable oil until golden brown. Wash chicken breasts, dry and beat off. Add salt and pepper to taste. Put mushrooms with onions in the middle of each breast, wrap it with a roll, fasten the edges with toothpicks or tie with a thread. Pour into water, bring to a boil and remove. Transfer to a baking sheet greased with butter, sprinkle with cheese and nuts and bake in the oven at 200 0 C for 20 minutes.
Requirements for registration, implementation and storage
Cool the finished roll, cut into slices (3-4 per serving) and decorate. According to the requirements of SanPin 2.3.6.1079-01, the temperature of the dish during serving should not exceed 14°C. The allowable shelf life of the dish “Italian poultry roll” before sale, according to SanPiN 2.3.6.1079-01, is 2-3 hours.
Quality and safety indicators
The organoleptic characteristics of the "Italian Poultry Roll" dish must meet the following requirements:
Microbiological indicators of the quality of the dish must comply with the requirements of the Technical Regulations of the Customs Union "On food safety" TR CU 021/2011.
The nutritional value
Nutritional value of the dish "Italian poultry roll" for the output of 180 g and 100 g of the product
Technical and technological map No. 3
"Chicken pate with pumpkin"
1 area of use
This technical and technological map has been developed in accordance with GOST 31987-2012 and applies to the signature dish "Chicken Pate with Pumpkin", produced and sold at the ______________ restaurant.
Raw material requirements
Food raw materials, food products and semi-finished products used for the preparation of the “Chicken Pate with Pumpkin” dish must comply with the requirements of the current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, certificate of safety and quality etc.).
Processing of all products used must be carried out in strict accordance with established sanitary norms and rules.
Recipe
Technological process
The preparation of raw materials for the production of a dish is carried out in accordance with the "Collection of recipes for dishes and culinary products for public catering establishments (2009)". Boiled fillet is passed through a meat grinder with a frequent grate, mashed boiled pumpkin and peeled boiled hot potatoes are added, again passed through a meat grinder, melted butter, salt are added and mixed. On a sheet, smeared with a thin layer of oil and sprinkled with flour, spread a mass of 3-4 cm thick, level it. The surface is smeared with a thin layer of sour cream and baked in an oven for 10 minutes at a temperature of 230-250°C. The temperature inside the product should be 85°C. The baked pate is cooled to a temperature of 20-25°C and cut into one piece per serving.
Requirements for registration, implementation and storage
The pate is served on a patty plate, one piece per serving. The pate is displayed in portioned form in a refrigerated display case and sold within 1 hour from the date of manufacture. According to the requirements of SanPin 2.3.6.1079-01, the temperature of the dish during serving should not exceed 14°C. The allowable shelf life of the dish "Chicken pate with pumpkin" before sale, according to SanPiN 2.3.6.1079-01, is 24 hours at a temperature of 2-60C. The organoleptic indicators of the dish "Chicken pate with pumpkin" must meet the following requirements:
Microbiological indicators of the quality of the dish must comply with the requirements of the Technical Regulations of the Customs Union "On food safety" TR CU 021/2011.
The nutritional value
Nutritional value of the dish "Chicken pate with pumpkin" for the output of 100 g of the product:
"I approve"
Enterprise manager
________________________
Technical and technological map No. 4.
"Chicken Fillet with Apricots"
1 area of use
This technical and technological map has been developed in accordance with GOST 31987-2012 and applies to the specialty dish "Aspic of chicken fillet with apricots", produced and sold in the ______________ restaurant.
Raw material requirements
Food raw materials, foodstuffs and semi-finished products used for the preparation of the dish "Jellied chicken fillet with apricots" must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, safety certificate and quality, etc.). Processing of all products used must be carried out in strict accordance with established sanitary norms and rules.
Recipe
Technological process
The preparation of raw materials for the production of a dish is carried out in accordance with the "Collection of recipes for dishes and culinary products for public catering establishments (2009)".
Chicken fillet is cleaned from films, tendons, fat residues. Separate the large fillet from the small. A large fillet is cut along not to the end, so that it opens like a book, salt, sprinkle with ground nutmeg. Canned apricots are laid out in the middle of the fillet, sprinkled with grated cheese, molded, placed in a saucepan, poured with hot water, allowed to simmer for 20 minutes with the lid closed. Then cool and pour the jelly with a layer of 1-2 mm (from a steep broth and gelatin), serve 1-2 pieces per serving.
Requirements for registration, implementation and storage
The dish "Aspic of chicken fillet with apricots" is served on a plate of the euro standard. According to the requirements of SanPin 2.3.6.1079-01, the temperature of the dish during serving should not exceed 14°C. The allowable shelf life of the dish "Chicken fillet with apricots" before sale, according to SanPiN 2.3.6.1079-01, is 2-3 hours.
Quality and safety indicators
The organoleptic indicators of the dish "Aspic of chicken fillet with apricots" must meet the following requirements:
Microbiological indicators of the quality of the dish must comply with the requirements of the Technical Regulations of the Customs Union "On food safety" TR CU 021/2011.
The nutritional value
Nutritional value of the dish "Aspic of chicken fillet with apricots" for the output of 150 g and 100 g of the product:
"I approve"
Enterprise manager
________________________
Technical and technological map No. 5.
"Boiled chicken rolls with spicy omelet"
1 area of use
This technical and technological map has been developed in accordance with GOST 31987-2012 and applies to the signature dish Boiled Chicken Rolls with Spicy Omelet, produced and sold at the ______________ restaurant.
Raw material requirements
Food raw materials, food products and semi-finished products used for the preparation of the "Chicken Fillet with Apricots" dish must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, certificate of safety and quality etc.).
Processing of all products used must be carried out in strict accordance with established sanitary norms and rules.
Recipe
Technological process
The preparation of raw materials for the production of a dish is carried out in accordance with the "Collection of recipes for dishes and culinary products for public catering establishments (2009)".
Finely chop the cilantro. Fry cumin in a dry frying pan, then grind. Carefully free the chicken meat from the bones, being careful not to damage the skin. Pour the bones with the remnants of meat with cold water and cook a little broth - about half a liter. Break the eggs into a bowl, pour in the milk and add the salt. Whisk the mixture with a whisk or fork. Then add spices to the egg mass and mix again. Bake three omelette pancakes. Put the chicken meat skin side down on a sheet of cellophane for baking, salt, pepper, lay the omelette and carefully and tightly roll the roll. Tuck the edges of the cellophane and tie with a thread. Gently load the resulting rolls into the boiling broth and cook for an hour. Cool in the broth, then transfer to a dish under oppression and cool.
Requirements for registration, implementation and storage
The dish "Boiled chicken rolls with spicy omelet" is served on a plate of the European standard. According to the requirements of SanPin 2.3.6.1079-01, the temperature of the dish during serving should not exceed 14°C. The allowable shelf life of the dish "Boiled chicken rolls with spicy omelet" before sale, according to SanPiN 2.3.6.1079-01, is 2-3 hours.
Quality and safety indicators
The organoleptic indicators of the dish "Boiled chicken rolls with spicy omelet" must meet the following requirements:
Microbiological indicators of the quality of the dish must comply with the requirements of the Technical Regulations of the Customs Union "On food safety" TR CU 021/2011.
Nutritional value of the dish "Boiled chicken rolls with spicy omelet" for the output of 150 g and 100 g of the product:
The nutritional value
Tests according to PM.02, MDK 02.01.
1. Name the range of complex cold culinary products:
a) sandwiches, salads, aspic dishes
b) salads, drinks, aspic dishes
c) sandwiches, soups, salads
d) sauces, salads, drinks
2. Sandwiches are divided into:
a) complex, liquid, open
b) simple, cold, sweet
c) snack bars, spicy, open
d) simple, closed, snack bars
3. Cold snacks are divided into:
a) canapes, flounces, rolls
b) sandwiches, vinaigrettes, aspic
c) canapes, salads, rolls
d) salads, sandwiches, aspics.
4. Canape is:
b) snack
c) drink
5. The basis of the canape is:
a) bread, baguette, pita bread
b) meat, cabbage, bread
c) bread, baguette, croutons
d) croutons, potatoes, meat
6. Pick the ingredients for canapés with rye bread:
a) butter, cucumber, cheese, tomato
b) ham, tomato, fresh cucumber, lemon
c) herring, onion, 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
13. Ingredients of the complex cold appetizer "Matryoshka":
a) tomatoes, liver, butter
b) egg, fried meat, sweet pepper
c) egg, sweet pepper, black caviar
d) black caviar, fish, liver
14. Ingredients of Complex Cold Appetizer Chicken Roll:
a) chicken, potatoes, carrots
b) cabbage, chicken, onion
c) prunes, cabbage, cheese
d) chicken, cheese, prunes.
15. Ingredients of a complex cold appetizer table champignons:
a) mushrooms, herbs, potatoes
b) mushrooms, cabbage, carrots
c) mushrooms, tomatoes, cheese
d) mushrooms, potatoes, cheese
16. Complex cold sauces include:
a) mayonnaise, vinaigrette, Tatar
b) Dutch, vegetable marinade, soy sauce
c) Madeira, Polish, horseradish sauce
d) mayonnaise, sour cream, milk
17. Name the design options for complex cold appetizers:
a) vegetable carving, powdered sugar, sauces
b) paprika, sauces, caviar
c) caviar, powdered sugar, sauces
d) sauces, vegetable carving, greens
18. Sauce is prepared on the basis of mayonnaise with the addition of ketchup:
a) tomato
b) red main,
c) cocktail
d) vinaigrette sauce
19. Sauce is prepared on the basis of mayonnaise with the addition of pickles:
a) Tatar
b) Polish
c) cocktail
d) cracker
20. Sauce is prepared on the basis of mayonnaise with the addition of garlic:
a) garlic
b) Tatar
c) Dutch
d) cocktail
21. What is the name of the complex sauce, which bears the name of the area in France:
a) mayonnaise
b) ketchup
c) Worcester
d) provence
22. Choose a complex cold sauce for meat aspic:
a) vinaigrette sauce
b) Worcester
c) horseradish sauce
d) vegetable marinade
23. Vol-au-vents are made from dough:
a) biscuit
b) sandy
c) puff
d) custard
24. Pick a complex cold sauce for cold roast beef:
a) vinaigrette sauce
b) mayonnaise
c) Worcester
d) vegetable marinade
25. Choose a complex cold sauce for cold fried fish:
a) vinaigrette sauce
b) Worcester
c) mayonnaise
d) vegetable marinade
26. Choose a complex cold sauce for cold boiled fish:
a) mayonnaise
b) Worcester
c) vinaigrette sauce
d) vegetable marinade
27. Name the range of complex cold dishes:
a) meat aspic, pate, sandwich
b) jellied fish, canape, stuffed egg
c) jellied meat, pate, roll
d) cheese balls, roll, pate
28. Cold dishes are served with:
29. Serving temperature for cold complex dishes:
30. For cooking fish in aspic fish:
c) baked
31. Ingredients for cooking jellied fish:
a) fish, broth, gelatin
b) agar-agar, sour cream, fish
c) gelatin, broth, fish
d) starch, fish, milk.
32. Ingredients for making fish jelly:
a) gelatin, mayonnaise, carrots
b) broth, milk, agar-agar
c) broth, gelatin, spices
d) starch, sour cream, spices
33. To make the jelly harden, it is kept in the cold:
a) 6 hours
b) 60 minutes
d) 30 minutes
34. To release the aspic from the mold, you should:
a) warm up
b) chill
c) put in boiling water for 3 seconds
d) soak in boiling water for 3 minutes
35. Name the range of complex cold poultry dishes:
a) chicken pate, chakhokhbili, stew
b) chicken tobacco, breast medallions, chicken pate
c) fire cutlets, chicken pate, poultry in the capital
d) chicken pate, galantine, breast medallions
36. By what organoleptic indicators is the quality of complex cold dishes assessed:
a) appearance, color, smell, texture, taste
b) smell, appearance, temperature
c) according to the method of heat treatment, according to the shape of cutting, consistency
37. Deadlines for the implementation of complex cold dishes:
b) 48 hours
at 6:00
d) 36 hours
38. What complex cold dishes are not allowed to be cooked in the summer season:
a) marinated
b) jellied
c) pates
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) pates
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) pates
45. It is called the gray cardinal of cooking, it is prepared from wine, fruits and berries. They are used in restaurant cuisine not only to add spice, but also to soften meat tissues:
c) mustard
46. They can be used both to decorate cold dishes and to add texture, taste and color:
b) greenery
c) fruits
47. They are required more for cold dishes than for hot ones:
a) salt and pepper
b) cream and vinegar
c) flavor additives
d) eggs and milk
48. With the right selection and professional use, it gives a delicious taste to complex cold dishes and sauces:
49. For complex cold dishes, poultry and fish are best suited:
a) red wine
b) fortified wine
c) brandy
d) white wine
50. So that the taste of wine when preparing complex cold dishes and sauces is not sharp, it:
a) divorce
b) boil
c) cool down
d) insist
51. So that the finished dish does not have a metallic taste, the wine is boiled, in a bowl:
a) aluminum
b) cast iron
c) enamelled
d) iron
52. To prepare this cold dish, the heads and legs of animals are used:
b) jelly
c) filling
d) pate
53. Cold sauces are prepared on its basis: Tatar, garlic, spicy and others:
c) sour cream
d) mayonnaise
54. To prepare a complex cold dish pate (pate) use a shell of:
b) cabbage
d) synthetic film
55. How many meat products are included in a mixed meat roll:
56. In complex cold dishes, pates during baking, the resulting space between the filling and the dough is filled with:
a) syrup
b) broth
c) oil
57. What kind of dough is used to make pates:
a) yeast
b) shortbread is not sweet
c) puff
d) custard
58. For stuffing eggs use:
a) cutlet mass
b) raw fish
c) caviar, cheese, mushrooms, salmon
d) stewed cabbage
59. Spicy profiteroles are prepared from dough:
a) custard
b) sandy
c) biscuit
d) puff
60. Vol-au-vents are made from dough:
a) biscuit
b) sandy
c) puff
d) custard
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Baskets - prepared from puff and unleavened dough. Used to serve various products and culinary products (salads, pates, tongue, ham, crabs, squid, etc.). Yield 100 g (2-4 pieces) per serving.
Vol-au-vents are made from puff pastry. Used to serve caviar, chicken, ham, salted fish and salads. Yield 80 g (2-4 pieces) per serving.
From fish products for the preparation of baskets and flounces, you can use granular, pressed and chum caviar, balyk products, salted fish, hot and cold smoked, as well as a variety of canned fish.
From meat products, you can use ham, various sausages, boiled and fried meat products, as well as other gastronomic and culinary meat products.
Products selected for baskets and vol-au-vents should be combined in appearance, color and taste.
For decoration, butter, meat mixtures, mayonnaise, fresh and pickled cucumbers, red sweet peppers, eggs, lemon, fruits, etc. are used.
If the workshop organizes the baking of tartlets, then a separate room is allocated for the production table and the oven.
Algorithm for making baskets (tartlets)
Recipe:
Wheat flour 1657 g, table margarine 386 g, milk 386 g, sour cream 200 g, melange 228 g, sugar 57 g, salt 17 g.
Dough weight 2841g
Yield 100 pieces of 25 g
 | Preparation of baskets (tartlets) semi-finished product. Melange, salt, sugar are dissolved in milk, flour (50%), softened margarine and sour cream are added. Mix everything until smooth and add the rest of the flour. |
 | The finished dough is rolled out into a layer 2-3 mm thick and circles are cut out according to the size of the molds. |
 | The cut out circles are laid out in molds, the dough is pressed to the inside, pierced in several places, filled with peas or cereals to maintain their shape and baked at a temperature of 200 0 C for 5 - 7 minutes. |
 | When the baskets are browned on top and bottom, they are removed from the molds, freed from cereals, cooled and filled with various salads, meat, fish products. |
Baskets with salad
. Baked baskets are filled with ready-made salad (metropolitan, with poultry or game, meat, hot-smoked fish or seafood), decorated with products included in the salad and herbs.
Baskets with pate.
The baskets are filled with ready-made liver pate, the surfaces are decorated with an egg, mayonnaise with gherkins and herbs.
Baskets with minced poultry or game (Sat. recipes )
Butter dough 110, chicken 286 (197) or hazel grouse 2/3 pieces (139). Weight of boiled pulp without skin 75.
Oil sl. 20, eggs ½ pcs, Madeira wine 10, nutmeg 0.05. Mass of minced meat 125, cheese 11. Weight p / f 245. Weight of the finished basket 200.
In molds greased with oil (2 g from the norm), put a thin layer of rich dough, fill with minced meat, sprinkle with grated cheese, sprinkle with butter (3 g from the norm) and bake.
To prepare minced meat: boiled chicken (game) meat is combined with butter and broth from stewing (10% of the minced meat mass) and passed through a meat grinder with a fine grate 3-4 times. Raw egg yolks, salt, powdered nutmeg, wine are added. Beat well, add beaten egg whites and mix gently. Fill baskets.
Baked baskets are freed from molds and served.
Baskets with tongue or ham.
The baskets are filled with finely chopped boiled tongue or ham. Seasoned with mayonnaise with gherkins and decorated with herbs.
Baskets with seafood. Prepared boiled seafood (squid, shrimps, crabs, scallops) are placed in baskets and decorated with greenery.
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MINISTRY OF SPORT OF THE RUSSIAN FEDERATION
FEDERAL STATE BUDGET EDUCATIONAL INSTITUTION OF HIGHER PROFESSIONAL EDUCATION
"RUSSIAN STATE UNIVERSITY OF PHYSICAL CULTURE, SPORTS, YOUTH AND TOURISM (GTSOLIFK)"
INSTITUTE OF TOURISM, RECREATION, REHABILITATION AND FITNESS
DEPARTMENT OF TOURISM AND SERVICE
COURSE WORK
COLD DISHES AND SNACKS
Completed by a student:
4 courses of the RD group
Garkavenko Anna
Checked:
Maksakovskaya N.S.
Introduction
1. Cold dishes and snacks
Conclusion
Introduction
Snack is a table term meaning:
1) time and type of serving to the table;
2) the nature and form of dishes served for meals either on their own or at a certain time as part of a meal.
As a concept, the term "snack" became widespread only in the 18th century. and especially in the nineteenth century. In the 17th century the Russian language knew the word "snack", but in a different meaning, and it was then used with the preposition "for" (for example, bread for a meat snack, sugar for a bitter medicine snack).
Since the 18th century the word "snack" is used with the prepositions "to" and "on" ("snack for vodka, beer", "give fish, cucumber for a snack").
In the first third of the XVIII century. "appetizer" was often replaced by the word "frischtich" and was used in the first sense as a synonym for "breakfast". And since breakfast was served with cold dishes or unheated roast left over from dinner, appetizers began to mean from the middle of the 18th century. all cold dishes of the Russian table: sauerkrauts (cucumbers, cabbage, mushrooms), fish pickles (stringed, salted, dried sturgeon and salmon fish and caviar), smoked meats (ham, boiled pork, goose curtains).
In the 19th century German, Swedish and French dishes were included in the appetizers - hard-boiled eggs, goose and liver pates, sausages, butter, white bread, and pies were added from the Russian table, previously served exclusively for lunch, to cabbage soup or separate dishes. This snack table also included such dishes of Russian cuisine that had to be prepared in advance, but which could remain and be eaten cold. They were jelly, aspic. From the French table, this included mainly pâtés and cold sauces, canned fruits and pickled vegetables, and pickles. From German - sandwiches and salted herring with onions.
As for the time of serving snacks, it has also undergone a significant evolution. At first, appetizers (one-two-three courses and vodka) were served outside of dinner, two or three hours before dinner in the hallway. Then the appetizer began to move closer to dinner, until at the end of the 19th - beginning of the 20th century. it did not fully combine with the lunch serving, turning into the first, or rather, into a series of first courses. Starters were served 2-3 dishes (fish, meat, vegetables).
Relevance. Cold dishes and snacks are increasingly used in the nutrition of the population. They occupy an important place in the menu of catering establishments and in the assortment of culinary shops. Cold dishes and snacks increase appetite, complement the diet, and also decorate dishes. In order for cold dishes and snacks to fulfill all of the above purposes, it is very important to fulfill the necessary requirements when preparing them.
The aim of the work is to study the features of cold dishes and snacks.
To achieve the goal of the course work, the following tasks were set:
consider the importance of cold dishes and snacks in human nutrition;
explore the range of cold dishes and snacks;
to study the technology of preparing cold dishes and snacks;
to analyze the technological features of the cold shop;
to give commodity characteristics of raw materials for the preparation of salads;
Learn how to prepare salads.
The subject of the study is cold dishes and snacks.
1. Cold dishes and snacks
1.1 The importance of cold dishes and snacks in human nutrition
It is customary to classify cold appetizers as cold dishes, which include the main product and no side dish, or it is given in limited quantity and assortment. For example, chum and granular caviar with green onions, pressed caviar with lemon, sprats with eggs, sprats and sardines with lemon, salted and pickled mushrooms, dried fish, etc.
There is no clear distinction between a cold dish and a cold appetizer. The same culinary product can be a cold dish or a cold appetizer. As a rule, cold appetizers have a smaller yield and are served without garnish (caviar, salmon, sprats, sausage) or with a small amount of garnish (sprat with egg, herring with onion).
Cold dishes are usually served at the beginning of a meal. In this case, they are called snacks, they complement the composition of the main dishes, decorate the table, satisfy hunger, stimulate appetite and supplement the nutritional value of diets.
The rich assortment and nutritional value of cold dishes make it possible to use them as main dishes for breakfast, dinner, or to complement the banquet menu with them. For example, pate, jellied meat or fish can be included in the dinner or breakfast menu, and cold snacks: caviar, salads, herring with a side dish, etc., in the lunch, breakfast or dinner menu to stimulate appetite. The juice effect of cold dishes and snacks is due to their spicy taste, intricate design, and pleasant coloring of the products that make up these products.
A special role is played by cold dishes in the banquet menu, where their number reaches 5-10 types.
The assortment of banquet dishes is dominated by products of complex preparation, such as jellied fish, game cheese, stuffed fish and poultry, etc., the design of which is given considerable attention. In the manufacture of these dishes, special design techniques are used and special tools are used.
In human nutrition, cold dishes and snacks are not only of auxiliary importance.
Many of them are high in calories, such as meat or fish salads with mayonnaise, game cheese, galantine, etc.
Cold snacks from fresh vegetables are low-calorie and rich in vitamins, mineral salts, valuable organic acids.
The calorie content of cold dishes varies widely and depends on their composition and the investment rates of individual products. Green salad dishes have the lowest calorie content (50-100 calories), meat and fish salads seasoned with sour cream and mayonnaise are more caloric: the calorie content of one serving reaches 250-350 calories, depending on the raw material input rates.
Vegetables and fruits, which are part of cold dishes in large quantities, are an important source of such valuable nutrients as vitamins, mineral salts.
Potatoes are characterized by a high content of carbohydrates and significantly increase the calorie content of cold dishes. The content of vitamin C in it is low, but a large consumption of this product makes it an important source of vitamin C. Indeed, 200 g of potato salad provides a person with 20-25% of the daily requirement of vitamin C.
Cold dishes, including meat, poultry, fish, eggs, legumes, nuts, are rich in protein and contain some fat, as well as a number of important vitamins and minerals. Legumes enrich dishes with vitamin B1, calcium and iron salts. Dishes from the liver, fish roe, herring are rich in vitamin A. Sauces, dressings used for cold dishes not only improve and diversify the taste, but also significantly affect their nutritional value Sour cream and mayonnaise sauce contain a significant amount of fat and therefore increase the calorie content of cold dishes and snacks. The recipe for many cold dishes includes vegetable oil or sauces and dressings. Such dishes are a source of unsaturated fatty acids. In this case, the fact that vegetable oil in this case is not subjected to heat treatment and does not lose its biological activity is of particular importance.
Some cold dishes are prepared from raw vegetables and fruits, so that vitamins and other valuable substances are well preserved in them.
To maximize the preservation of vitamin C in vegetables, fruits and other products, special processing conditions have been developed, which must be strictly adhered to. In particular, vegetables should be washed not in sliced, but in whole form; vegetables for cooking should be placed in boiling, salted water and boiled in a cauldron, closed with a lid, with a slight boil, strictly observing the deadlines. To preserve vitamin C in greens, it is important to prevent long periods of storage and especially wilting.
Much attention must be paid to strict adherence to sanitary rules in the preparation and storage of cold dishes and snacks, since they do not undergo heat treatment before being released to the consumer. dish appetizer workshop salad
1.2 Assortment of cold dishes and snacks
A variety of cold dishes and snacks are classified according to the types of raw materials and methods of preparation into the following groups:
sandwiches;
salads and vinaigrettes;
dishes and snacks from vegetables and mushrooms;
fish and seafood dishes, meat, poultry and meat products dishes;
egg dishes;
jellied dishes - snacks that are prepared from meat and fish, poultry and game, eggs and even vegetables. It is customary to serve horseradish with vinegar or horseradish with sour cream and other spices, sauces (for example, mayonnaise), various seasonings, herbs, as well as salads and vegetables - salted and pickled;
pates - a cold appetizer that is prepared mainly from meat products (from the liver of large and small livestock, from the liver and meat or offal of poultry, from fried game meat), less often from fish and vegetables (pate from pike perch, from eggplant, beans , olives, etc.).;
all kinds of pickles and marinades;
gastronomic snacks (cheeses, sausages, canned food, smoked meat and fish, herring, caviar).
Each of these types of dishes and snacks can be divided into other subspecies. Consider the following categories: sandwiches and salads.
A sandwich in common everyday terminology is a slice of bread with various snack foods (cheese, ham, sausage, caviar, smoked meat or fish, canned food).
By temperature, sandwiches are divided into cold and hot. According to the type of preparation, sandwiches can be divided into three large groups: open, closed (sandwiches) and puff.
For open sandwiches, bread is cut into small slices about 1 - 1.5 cm thick, spread with butter and garnished with various snacks.
Closed sandwiches are made from two slices of white bread 5-6 cm wide and 0.5 cm thick. Both slices are spread with butter, sometimes pre-mixed with various seasonings - mustard, grated cheese, horseradish. The product is placed on one slice of bread, and the other is tightly covered from above.
Layered sandwiches. Spread a large slice of black bread with butter, put a product of the same size on top, again bread, butter, product, and so on. Layers can be from 7 to 9, the last layer is from bread.
Figure 1.1 Classification of sandwiches
Figure 1.1 shows a more detailed classification of sandwiches.
Salad - a cold dish prepared from a mixture of various vegetables and / or fruits seasoned with vinegar, vegetable oil, mayonnaise, sour cream, lemon juice, salt, pepper or special salad dressings. Often the composition of salads includes greens: dill, parsley, celery, green onions, garlic.
Salad classification by ingredients:
fish salad - the composition of the salad includes fish, it can be either boiled or fried or canned;
meat salad - the composition of the salad includes meat (beef, poultry, pork, boiled tongue) of various culinary processing;
seafood salad is a very diverse classification of salad. The composition may include squid, scallop, octopus, mussels, shrimp, both individually and together;
vegetable salad - a very affordable classification of salads. The composition of the salad includes all kinds of vegetables;
fruit salad - consists of chopped fruits and is usually seasoned with juice, yogurt or kefir.
combined salad (combined) - may include several classifications at the same time. For example, salad with chicken and pineapple or fish with herbs.
1.3 Technology for preparing cold dishes and snacks
Cold and heat processing of products included in the recipe of cold dishes and snacks is basically the same as for hot dishes, however, in relation to cold dishes, even more careful compliance with sanitary requirements is necessary during their preparation, storage and sale, especially products introduced into dishes. without heat treatment:
the number of manual operations should be reduced (use mechanized devices for cutting, dosing, layout);
mechanical processing, if possible, should precede thermal processing (for example, vegetables should be cleaned and cut before cooking);
you can not combine warm and cold foods, which leads to a deterioration in taste and rapid spoilage;
seasoning dishes (sour cream, mayonnaise, vegetable oil) is necessary immediately before the holiday;
it is necessary to strictly observe the shelf life of semi-finished products and the established modes of heat treatment.
In order for the products during the cooking process not to lose certain useful substances, it is necessary to follow the established rules.
To maximize the preservation of vitamin C in vegetables, fruits and other products, special processing conditions have been developed, which must be strictly adhered to. In particular, vegetables should not be washed in sliced, but in general, vegetables for cooking should be placed in boiling, salted water and boiled in a pot with a lid, with a slight boil, strictly observing the deadlines. To preserve vitamin C in greens, it is important to prevent long periods of storage and especially wilting.
The possibility of food poisoning when eating cold dishes is aggravated by the fact that even when they are very contaminated with microorganisms, they do not arouse any suspicion in consumers, since their organoleptic characteristics - appearance, smell, taste - do not always change. This imposes on cooks a great responsibility for strict compliance with sanitary rules in the manufacture of various cold dishes.
Particular care must be taken to ensure that fresh and boiled vegetables are processed on separate boards when harvesting them in the form of semi-finished products, which are supposed to be stored for some time.
To comply with sanitary requirements, each employee, before starting the culinary processing of the product, must check the cleanliness of his workplace, the condition of the equipment and inventory that he will use.
The cleanliness of the workplace must be maintained constantly during the processing of the product. It is necessary to monitor the equipment and inventory that are used in cooking; food waste must be disposed of in a timely manner.
When cooking, the duration of the primary processing of the product should be reduced.
If possible, cut products by hand, which tends to increase their contamination, should be avoided. There are special machines for cutting raw vegetables, meat products. In their absence, in some cases it is advisable to use various devices for cutting boiled vegetables.
The stewing temperature of the products used in the manufacture of cold dishes is very important. All products must be pre-cooled to a temperature of 8-10°C. Do not mix chilled food with warm food. At a temperature of 8--10°C, the development of microorganisms is much slower (sometimes several tens of times) than at a temperature of 15--20°C.
Compliance with the established temperature regime and the shelf life of ready meals and semi-finished products is also an important measure to improve their sanitary condition.
For cold dishes, the following terms of implementation are established at a temperature not higher than 6--8 ° C, see table 1.1.
Table 1.1 Storage of cold meals and snacks
Salads and vinaigrettes have a short shelf life. In the absence of cold, the period for the implementation of these dishes should not exceed 30 minutes from the date of manufacture. The short shelf life of salads and vinaigrettes makes them difficult to manufacture, but it is easy to withstand if you practice cooking these dishes from semi-finished products. Chopped boiled vegetables can be stored for up to 12 hours. Vegetables, greens, consumed fresh, should be sorted and washed. Salted, pickled cucumbers, tomatoes can be chopped. Meat, fish can be pre-cooked or fried.
At a temperature of 8 °, products can be stored in whole pieces and in cut form for up to 24-36 hours.
All prepared products are best stored separately by type. If necessary (due to the lack of dishes, storage space), it is permissible to mix boiled carrots with potatoes and meat. Pickled, pickled vegetables should be stored separately under all circumstances. Mixing them with other products is permissible only 30 minutes before sale. Dressing salads with sauce should be done immediately before they are released.
Do not mix new lettuce portions with leftovers from a previous batch, as this causes them to spoil faster.
Food processing
Vegetables, herbs and mushrooms. The potatoes are thoroughly washed and boiled, and then cooled and peeled; red beets are also processed. These vegetables are recommended to be sorted by tuber size before cooking.
Carrots, turnips, turnips are first peeled and boiled uncut; these root crops can also be cooked cut into circles, cubes, straws, etc.
In cauliflower, the stalk is cut off below the beginning of the branching of the head, the contaminated and damaged areas are cleaned. Peeled kocheski are boiled in salted water.
When processing white and red cabbage, the upper contaminated and damaged leaves are removed. To do this, they are cut at the base. The cleaned head is cut into two to four parts and chopped.
The asparagus is peeled, starting from the head, washed, tied in bunches and boiled in salted water, cooling in the same broth.
Green bean pods and peas are processed as follows: the veins connecting the halves of the pod are removed, for which the ends of the pod are broken and the veins are torn off in the opposite direction from the break, then the bean pods are cut across into three to four parts or chopped lengthwise in the form of noodles.
Pea pods are used as a whole; they are boiled in rapidly boiling water (until cooked), after which they are quickly cooled with cold water so that the greens do not turn brown.
Frozen green peas or green beans are boiled in the same way as pea pods.
Corn is cooked without removing the leaves from the cob. Pumpkin, zucchini and eggplant are washed, the skin is cut off, only the stems are removed from young eggplants. For stuffing, zucchini is used whole or cut in half. For frying, zucchini is cut into pieces.
Sweet peppers are washed, the stem and seeds with pulp are removed, then washed again and put in cold water for 30 minutes to remove excess bitterness.
Tomatoes are washed, the place of attachment of the stem is cut out. For salads, tomatoes are cut into even slices, and for stuffing, tomatoes are cut off the top and the seeds are removed along with the juice.
Greenhouse, greenhouse and young ground cucumbers are only washed, and overgrown cucumbers are peeled and seeds are removed.
Carrots, zucchini, celery, used fresh in various salads, are peeled, washed and finely chopped into strips, cubes or slices.
In lettuce, green onions, spoiled and withered leaves are separated, then the greens are washed in cold running water and stored in baskets or sieves in a cold room until use. Dust and sand are shaken off the sorted dill, then the dill is washed and dried.
Mushrooms are sorted by type, removing poisonous and spoiled ones. When cleaning mushrooms, cut off the lower contaminated part of the leg. Peeled mushrooms are washed well, after which they are boiled, salted or pickled.
Gastronomic goods. Salmon, salmon, chum salmon are laid along the spine, the flesh is cut from the bone, the costal bones are removed, and then cut into portions, starting from the tail.
The part of the salmon (white fish and sturgeon) intended for cutting is preliminarily cleaned from the skin; the cleaned part is wrapped in parchment paper, thereby protecting it from weathering.
Herring is cleaned from the skin, the insides are removed and cut into fillets, removing the spinal and costal bones or left on the bones. If the herring is very salty, then it is soaked cleaned for several hours in cold water or in milk.
The ham (ham) is divided into parts, the skin is cut off and cleaned. Ham (roll) is processed in the same way as ham; casings are removed from sausages.
If the ham enters the production of raw, it should be cooked. For this, the ham is placed in the boiler with the leg up, poured with cold water, leaving the leg of the ham not immersed in water, brought to a boil and put on board the stove, maintaining the water temperature at 80--85 °. The cooking time depends on the size of the ham and averages for a ham weighing 8-10 kg -- 7-8 hours. Readiness is determined by piercing the soft part of the ham with a needle. If the needle (chef's) enters the pulp freely, without encountering resistance, then the ham is ready. The ham taken out of the water is cooled, putting it with the skin up.
Meat products and poultry. To prepare cold roast beef, a thin edge (back of the head) is cleaned from films and tendons and rummaged over high heat until a toasted crust forms on the surface of the roast beef. Roast beef should be juicy inside and have a reddish color.
For the preparation of dishes such as cold veal, cold pork, cold lamb, use the hind legs and shoulder blades. The legs are fried whole or in pieces, convenient for slicing. At the shoulder, the meat is removed from the bones, rolled up and tied with twine and fried.
The poultry for cold dishes is processed in the same way as for hot ones: the frozen bird is thawed, dried and singeed with a gas burner, after which the neck with the head and legs (above the ankle joint) are cut off. The goiter and entrails are removed from the singed bird, washed, and, giving the carcass a look convenient for further processing, using a chef's needle with a thread or tucking the legs and wings into a pocket, they are fried with fat.
Small poultry is pre-fried until a fried crust is formed and brought to readiness in an oven. A large bird (turkey, goose) is salted, sprinkled with fat and fried in an oven, periodically watering it with the juice released during frying. The readiness of poultry meat is determined using a chef's needle or fork: if the needle enters easily into the soft part of the leg and clear juice is released, then the poultry meat is ready; if the juice is reddish, the poultry meat is not yet ready.
An old bird with tough meat is placed in a deep bowl, poured with fat in which it was fried, a little water is added, covered with a lid and stewed until the poultry meat becomes soft.
Processing and cutting of piglets is carried out as follows: scalded and de-haired piglets are wiped with a clean cloth, rubbed with flour so that the skin becomes dry and the hairs more easily lag behind the surface of the skin, then they are singeed on a non-smoking flame of an alcohol lamp or gas burner. After singeing, the piglets are gutted and washed. The newly killed piglets are placed for 2-3 hours in cold water to remove the blood.
Pigs intended for serving in portions and for preparing aspic, after processing, are wrapped in a clean linen or parchment, tied with twine, put in a fish boiler, poured with cold water, a few finely chopped roots, salt, bay leaf, pepper are added and boiled at a low boil in within 50-60 minutes. With piglets intended for stuffing, after the primary treatment, the skin is removed with part of the pulp (the skin is not removed from the head), the head is left intact and is not separated from the carcass.
Then the skin is sewn along the incision line, leaving a small hole near the neck, through which stuffing is performed. The pulp remaining on the bones is cut off and used for minced meat.
To prepare meat jelly, beef legs and lips, pig heads and legs are carefully singeed; at the same time make sure that the skin and bone are not burned. The scorched parts are cleaned with a knife, and the burnt parts are washed with a brush in warm water.
Fish. For cold dishes, sturgeon, stellate sturgeon and beluga are cut as follows: if the fish is frozen, then it is first thawed, and then the head is cut off; for this, on both sides, under the pectoral fins, an oblique incision is made towards the head and the cartilage is cut. After removing the head, the fish is placed with its back up, the upper fin, dorsal bugs are cut off and plaited.
When plating, the fish is cut in the longitudinal direction into halves or links. The incision line during stratification should pass through the middle of the fatty layer of the spinal cartilage and vyazigi. Fish plating is best done not completely thawed. The vyaziga is taken out of the links, after which it is washed and then scalded with hot water to facilitate the removal of small scales and lateral bugs.
Each beluga link, depending on the size of the fish, is cut lengthwise into two or three parts, and then cut across into pieces 30-40 cm long.
After scalding and cleaning, the fish is washed again, put on the grate of the fish boiler skin down, poured with cold water, finely chopped roots, onion, bay leaf, pepper, a little salt are added and brought to a boil. Then the heating is reduced and cooking is carried out without boiling for 40-50 minutes (from the moment the water boils). If the chef's needle enters the flesh freely, the fish is ready. The finished fish is taken out of the broth, the cartilage is removed, the fish is washed with hot water and left for 3-4 hours to cool.
In the absence of fish boilers with grates, the fish is tied with twine and boiled in a shallow dish; in some cases, it is poached in baking sheets in an oven, covered with oiled paper.
For fish jelly, food fish waste is used - skin, fins, bones and heads, from which the gills are previously removed. Fish waste is thoroughly washed and boiled in boilers or pots.
To decorate a dish, the products that make up it are usually selected, cut into various figures, which are placed on top of the dish, giving it a beautiful look. When decorating salads and vinaigrettes, green salad, parsley, celery, etc. are often used. The products that make up the dish and are intended for its decoration are not recommended to be filled with sauce.
Salads are served in salad bowls or deep vases (if several servings are served in one bowl).
Marinated and stuffed vegetables should also be served in salad bowls or deep dishes.
Vegetables are decorated with greens, lettuce or green onions, sprinkled with finely chopped dill or parsley on top.
For gastronomic fish dishes, salmon, salmon, balyk are cut into thin, wide pieces, placed on a dish or plate, and lettuce leaves or sprigs of greens, as well as lemon slices, are placed on the sides.
Meat gastronomic products (ham, sausage, etc.) are also cut into thin pieces, placed on one side of the dish, and on the other, a side dish of vegetables and herbs is placed. Vegetables are cut into cubes, even slices, straws or in the form of various figures.
Cold sturgeon, stellate sturgeon and beluga are cut one piece per serving; cutting is done obliquely so that the piece is wide; a piece of fish is placed on a dish or plate and garnished in the same way as meat gastronomy. In addition, finely chopped jelly is served with fish as a side dish; this jelly can be used to decorate a dish by cutting figures out of jelly and placing them around the fish. Horseradish sauce for cold dishes should be served separately in a gravy boat or in a socket.
Roast beef, pork, veal, lamb, stuffed chickens and piglets are cut into 2-3 pieces per serving, put on one side of the dish, and a side dish of fresh, salted and pickled vegetables, jelly, lettuce and greens is placed on the other.
Poultry dishes are served in two pieces per serving: a fillet piece and a leg piece. As a side dish for poultry, you can give, in addition to fresh vegetables, salted and pickled vegetables, as well as berry and fruit marinades. The garnish is placed on one side of the dish, without covering the main product with it; the sauce is served separately in a gravy boat.
Each portion of the jellied dish and jelly, if they are not filled in molds, but on baking sheets, is cut out with an oscillating movement of the knife so that the edge is corrugated. Jellied fish and jellies are decorated with salad and herbs, the sauce is served separately. Pates, game cheese are served without a side dish and decorated with salad and herbs. Garnish for dishes should be placed on the right side of the garnished product.
1.4 Technological features of the cold shop
At all stages of the production of cold dishes, there should be no deviations from the observance of personal hygiene rules by employees.
A wide range of cold dishes, a variety of products used for their preparation, as well as ways of culinary processing, high requirements for sanitary conditions require deep and versatile knowledge and practical skills from the chef. Therefore, their production should be entrusted to highly qualified chefs.
To ensure the necessary sanitary quality of cold dishes and high labor productivity, it is necessary to equip the chef's workplace with a sufficient amount of equipment, inventory and tools.
As noted above, the cold shop must be equipped with a refrigerator or other types of refrigeration devices, the capacity of which is calculated by the number of raw materials, semi-finished products and ready meals stored in them. For ready-made meals in refrigeration units, it is necessary to have shelves.
For cutting meat, fish, gastronomic products, machines such as sausage cutters are needed. For vegetables - vegetable cutters or the simplest devices. You can quickly and beautifully cut eggs on an egg cutter.
To cut bread into sandwiches, you need to use bread slicers.
In the manufacture of many cold dishes (pates, chopped herring, etc.), a meat grinder is used to grind the products, and in some cases a mashing machine, if such complex dishes as game cheese, galantine, etc. are made.
In addition to the usual stove-top boilers that are used for cooking products, special boilers are needed in the cold shop for cooking fish. The workshop should be equipped with utensils for giving dishes a certain shape - baking sheets, molds for jellied dishes, pate bowls and other molds and recesses of various styles and sizes.
To store pickled, pickled vegetables and vegetable marinades, cold sauces, dishes made of non-oxidizing material (stainless steel, ceramic or enameled) are required.
In the manufacture of salads, vinaigrettes in large quantities, the use of conventional boilers is inconvenient: it is difficult to distribute vegetables evenly, as they crumple when mixed.
A baking sheet with high sides that go slightly on a cone is convenient for this purpose. The components of salads, vinaigrettes are laid in it in uniform layers, and two or three times mixing in its transverse direction ensures a uniform composition of the dish.
Along with the usual chef's burdens of large, medium and small sizes, gastronomic burdens, a metal whisk, a mortar and pestle, sieves, sieves and a number of other items that cannot be dispensed with are necessary in the cold shop.
Most of the cold dishes are portioned and processed directly in the workshop, so it is highly desirable to have a closed rack for their storage (preferably a mobile one).
For spices, seasonings, cold sauces, a slide should be equipped in the workshop.
The range of equipment, its performance, as well as the range, capacity and quantity of inventory and tools that a cold shop needs depend on the amount of work and the range of products it produces.
Equipment, inventory and tools should be distributed among the workplaces of the workshop and conveniently located. Everything you need should be at hand so that the cook does not spend too much time on transitions and looking for the right utensils or tools.
The correct equipment of workplaces ensures an increase in labor productivity and allows you to produce high quality products.
2. Cooking vegetable salads
2.1 Commodity characteristics of raw materials for the preparation of vegetable salads
Salads and vinaigrettes are sources of vitamins necessary for humans, and mainly the most deficient vitamin C.
Most salads contain at least 10 mg of vitamin C (per 100 g of lettuce), in a salad with green onions and fresh tomatoes - up to 18 mg%, with fresh cabbage - 26 mg%, and with sweet peppers - up to 40 mg%. It all depends on the choice of products. When used in salads and vinaigrettes, vegetables and greens rich in carotene (carrots, tomatoes, sweet peppers, onions, celery and parsley), the content of this vitamin instead of the usual 0.3-0.7 mg% can reach 1 mg% or more (in carrot salad - up to 9 mg%). There are few proteins in salads and vinaigrettes (about 1%), with the exception of those salads in which eggs, boiled meat or fish are added (2-5%). There is very little own fat in vegetables and greens, but since we often fill them with vegetable or animal fat, in general, dishes from them contain up to 4-5% fat, and sometimes up to 20%, if the hostess has not stinted on sour cream, mayonnaise or vegetable oil. The content of I carbohydrates usually ranges from 2-7%.
The energy value depends on the amount of fat, meat or fish additives and for vegetable dishes, respectively, ranges from 50-100 kcal, and for meat and fish 200-270 kcal per 100 g.
Vegetables have a pleasant taste and aroma, have a beautiful variety of colors, so they are widely used to decorate culinary dishes and products, which gives them an appetizing look.
Vegetables are classified into two main groups: vegetative and fruit.
Vegetative vegetables:
tubers: potatoes, Jerusalem artichoke (ground pear), sweet potato (sweet potato);
root vegetables: carrots, beets, radishes, radishes, turnips, rutabaga, white roots (parsley, parsnip, celery), horseradish;
cabbage: white cabbage, red cabbage, Savoy, cauliflower, Brussels sprouts, kohlrabi;
onion: onion, leek (green), garlic;
lettuce-spinach: lettuce, spinach, sorrel;
dessert: rhubarb, asparagus, artichokes;
spicy: dill, tarragon, basil, marjoram, etc.
Fruit vegetables:
pumpkin: cucumbers, pumpkin, zucchini, squash, melons, watermelons;
tomato: tomatoes, eggplant, pepper;
legumes: peas, beans, beans;
cereals: sweet corn.
The nutritional value of vegetables is determined by their content of carbohydrates, vitamins, minerals and other substances.
Vegetables are rich in carbohydrates (starch, sugars, pectins, fiber, etc.). They contain almost all currently known vitamins, except for vitamins B12 and D.
Foods containing a very high percentage of vitamin C include: parsley, dill, green onions, cauliflower, tomatoes, sorrel, etc.
Vegetables colored green or orange-red are rich in carotene (provitamin A): green onions, parsley and dill, carrots, tomatoes, red peppers.
Carrots are rich in vitamin P (flavones and kahetins).
Many vegetables contain organic acids (malic, citric, oxalic, tartaric, etc.), various flavoring, aromatic and tannins, as well as enzymes.
The mineral composition of vegetables containing potassium, sodium, phosphorus, iron and other elements necessary for the normal functioning of the body is very valuable.
It is especially important that vegetables contain a lot of alkaline elements (potassium, sodium, calcium), thanks to which the ratio of acidic and alkaline elements necessary for the body is maintained.
Vegetables are rich in microelements (cobalt, manganese, nickel, copper, etc.), which are also necessary for the normal functioning of the body.
Garlic, onion, parsley, celery and others contain flavoring and aromatic substances that stimulate appetite and release digestive enzymes.
Vegetables such as onions, garlic, horseradish and others contain phytoncides that kill microorganisms or delay their development.
The importance of vegetables in nutrition is very great, and their main advantage lies in the fact that they can be used to prepare a variety of healthy and tasty dishes, side dishes, snacks that are easily digestible by the human body and, in addition, contribute to the better absorption of any other food consumed along with vegetables.
Individual types of vegetables vary greatly in their merits, so it is necessary to use not a monotonous, but a diverse assortment of vegetables for the preparation of vegetable dishes and side dishes.
Vitamins are best preserved in fresh, raw vegetables immediately after they are harvested. Therefore, all kinds of salads from raw vegetables are very useful: cabbage, carrots, radishes, tomatoes, green onions.
Vegetables occupy one of the leading places in the human diet, so public catering enterprises are obliged to offer consumers the largest possible selection of excellent, deliciously prepared vegetable dishes.
2.2 Salad preparation technology
The technological scheme for processing vegetables consists of the following processes: acceptance, sorting, washing, cleaning, washing and cutting.
When accepting, pay attention to the quality and weight of the batch of vegetables. The amount of waste during their processing and the quality of the finished dishes depend on the quality of the raw materials.
Vegetables are sorted according to size, degree of maturity, shape and other characteristics that determine culinary use. When sorting, spoiled vegetables and mechanical impurities are removed. Most vegetables are sorted by hand. In large enterprises, potatoes are sorted in machines.
During washing, impurities are removed. Vegetables are washed in tubs. At large enterprises, tubers are washed in vegetable washing machines. This operation is necessary not only from a sanitary point of view, but also allows you to extend the life of potato peelers, since the sand that gets into them causes premature wear of the moving parts of the machine.
Vegetables are cleaned in special machines or by hand. When peeling, inedible, damaged or rotten parts of vegetables are removed: peel, stalks, coarse seeds, etc. Manual cleaning is carried out with special rooted or grooved knives. A large number of potatoes and tubers are cleaned in vegetable peelers - potato peelers. After mechanical cleaning, the vegetables are manually cleaned and washed.
Consider two ways to prepare salads.
First way. The products are cut into thin slices, mixed, seasoned with sauce or dressing, stacked in a salad bowl, vase or on a plate and decorated with products that make up the salad.
The second way. Part of the products (1/3) is mixed, seasoned with mayonnaise sauce and put in a salad bowl or a vase. Thin slices of meat, poultry, fish, crabs, egg slices or slices are placed on a lettuce hill, depending on the components of the salad; the rest of the products are placed around the slide in small piles. Eggs are cut into slices with a special device. A sprig of greens, parsley or lettuce leaves is placed in the middle of a lettuce slide. Before serving, the vegetables laid around the slide are poured over with dressing or sauce. Salad dressing can be served separately in a gravy boat.
The composition of salads necessarily includes greens - dill, parsley, celery, green onions.
So that the taste and appearance of salads do not deteriorate, it is better to cut and mix products, as well as season salads, just before serving. You can dress the salad with sour cream, mayonnaise or a mixture of them, as well as vegetable oil. If desired, grated and lightly salted horseradish can be added to sour cream, and salad dressing can be prepared with vegetable oil. To do this, the oil must be mixed with vinegar, salt, sugar, mustard, ground pepper (optional), shake the mixture well and pour over salads.
To give salads a spicier taste and smell, crushed garlic can be added.
There are certain rules for preparing salads and organizing a workplace:
Almost all vegetables for salads need to be chopped - the smaller, the denser their tissues (this primarily applies to beets, turnips, celery, carrots). It is enough to cut radishes, cucumbers, tomatoes, onions into slices, and serve tender lettuce leaves whole.
Chopped vegetables should not be kept in water because it extracts valuable mineral salts and nutrients from them. If necessary, longer storage of prepared vegetables is covered with a damp cloth and put in the cold. Cheese must be cut with a knife heated in hot water.
Products intended for the preparation of raw salads should be at room temperature, but it is better if they are cooled to 10 ° C. The combination of hot and cold foods causes their rapid withering, and often spoilage of vegetables and herbs.
To prepare salads, be sure to use enameled, ceramic, glass or plastic dishes. For stirring salads, it is recommended to use wooden, horn or plastic forks and spoons. These devices are also used when serving salads on the table.
The contact of vegetable and fruit juices with pure metal (iron, copper, aluminum, etc.), when interacting with salt and acetic or other acid, gives an unpleasant metallic taste to salads and often causes the formation of toxic compounds.
Salads made from cooked meat and vegetables are seasoned and garnished no earlier than 45 minutes before serving. An exception is salads made from root vegetables (potatoes, sugar or red beets, celery). Overripe salads lose their good looks and taste and can be hazardous to health.
Salad ingredients should be stored in a separate container in the refrigerator until they are mixed.
Ready salads should not be exposed to direct sunlight and temperature changes. The most suitable temperature for salads and mayonnaise is between 4°C and 8°C.
Salads should not be stirred frequently as this increases their exposure to air, resulting in deterioration of their appearance and taste. Vegetables should be put when cooking not in cold, but in boiled water - this way more vitamins are preserved. A lot of vitamins go into a decoction, so you should not pour it out, try to use it for soups, sauces.
Conclusion
Cold dishes and snacks are increasingly used in the nutrition of the population. They occupy an important place in the menu of catering establishments and in the assortment of culinary shops.
Cold meals and snacks are usually served at the beginning of the meal. They complement the composition of the main dishes, decorate the table, satisfy hunger, stimulate the appetite and supplement the nutritional value of diets.
A variety of cold dishes and snacks are classified according to the types of raw materials and methods of preparation.
Cold and heat processing of products included in the recipe of cold dishes and snacks is basically the same as for hot dishes, however, in relation to cold dishes, even more careful compliance with sanitary requirements is necessary during their preparation, storage and sale, since some dishes do not need in heat treatment.
At all stages of the production of cold dishes, there should be no deviations from the observance of personal hygiene rules by employees, and proper organization of the workplace is also necessary.
List of used literature and sources
1. GOST R 50763-2007 Catering services. Public catering products sold to the population. General specifications.
2. SanPiN 2.3.6.1079-01 "Sanitary and epidemiological requirements for public catering organizations, the production and handling of food products and food raw materials in them."
3. SanPiN 2.3.2.1324-03 "Hygienic requirements for the shelf life and storage conditions of food products."
4. Baranov B., Eliarova, T., Lipatova L. et al. Technology of public catering products. Textbook. Dashkov & Co, 2016 - 336s.
5. Bogusheva V. Cooking technology. Phoenix, 2016 - 384s.
6. Vasilyeva I., Myasnikova E., Bezryadnova A. Technology of public catering products. Textbook and practice. Yurayt, 2016 - 414s.
7. Vasyukova A., Lyubetskaya T. Organization of production and service at public catering enterprises. Textbook. Dashkov & Co, 2014 - 416s.
8. Domaretsky V. Technology of public catering products. Tutorial. Forum, 2008 - 400s.
9. Dotsenko V. A practical guide to sanitary supervision of enterprises of the food and processing industry, public catering and trade. GIORD, 2013 - 832s.
10. David E. From vegetables. ABC-Atticus, 2014 - 192s.
11. Potapov I.I., Korneeva N.V. Academia fish and seafood dishes, 2008 - 64s.
12. Potapov I.I., Korneeva N.V. Cold dishes and snacks, Academia, 2008 - 80s.
13. Pokhlebkin V.V. Culinary Dictionary, Tsentrpoligraf, 2002 - 503s.
14. Timofeeva V.A. Merchandising of food products. Textbook. Rostov n / a: Phoenix, 2006 - 260s.
15. Usov V. Organization of production and service at public catering enterprises. Academy, 2012 - 432s.
16. Fedotova I., Restaurant cuisine. Healthy menu. Restaurant News, 2010 - 160s.
17. Fedotova I., Vegetable menu. Restaurant News, 2012 - 160s.
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