Drawing up technical and technological maps for complex cold dishes and snacks from poultry meat. Organization of the preparation of complex cold dishes from whole boiled fish

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Description of the presentation Cold dishes and snacks Meaning, classification of cold dishes by slides

Meaning, classification of cold dishes and snacks 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. Cold dishes differ from appetizers in that they are served with a side dish, they are more satisfying (roast beef, stuffed fish). Cold snacks have a smaller yield, they are served without a side dish (caviar, sprats), or with a small amount of it (herring, sprat with onions)

Snacks can also be served hot (hot appetizers). According to the technology of preparation, hot appetizers are similar to the preparation of main hot dishes, but the taste of appetizers is spicier and they are served without garnish in portioned frying pans, cocotte makers. Hot snacks are included in the menu after cold ones.

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 BB 1, calcium and iron salts. Dishes from the liver, fish roe, herring are rich in vitamin A. Some cold dishes are prepared from raw vegetables and fruits, so that vitamins and other valuable substances they are well preserved.

Classification of cold dishes and snacks Sandwiches Salads, vinaigrettes Dishes and snacks from vegetables and mushrooms Snacks from eggs Dishes and snacks from meat and poultry Dishes and snacks from fish and seafood

The preparation of cold dishes and snacks does not involve heat treatment; therefore, special attention is paid to strict adherence to sanitary rules during preparation and storage. B B summer time it is forbidden to cook: jellied meat, fish, jellies, pastes.

SANDWICHES Sandwiches are a snack placed on bread. They are served as an independent dish, as an appetizer before lunch or dinner, with tea or coffee. Translated from German language sandwich is bread and butter. Release sandwiches on a plate, dish or vase with a paper napkin.

SANDWICHES For the preparation of sandwiches, the necessary products are prepared in advance: - Cheese, ham, meat, sausage are cut into thin slices; - Herring and salted fish are cut into fillets and cut; - Eggs are hard boiled and cut into slices (or chopped); - Butter is softened or whipped; - Fresh cucumbers, tomatoes, onions cut into circles; - Greens, slightly dried with a towel

Classification of sandwiches Sandwiches Indoor Open Eateries. Simple Complex Tartino (cold, hot) Canape (cold, hot) Sandwich (cold) Hamburger (hot)

Open simple sandwiches For sandwiches, wheat bread of the highest and 1st grade and rye, daily prescription or crispbread is used. Bread is cut into slices 10-12 cm long. 1-1.55 cm thick, weighing 40-50 g. Wheat bread loaves are cut obliquely. Simple sandwiches - prepared with 1-2 products that match in taste and color. Meat or fish products cut into thin slices are laid so that the bread is completely covered with it. The mass of the product should not be less than the mass of a slice of bread. Butter is spread on a slice of bread (5-10 g) or a “rose” is made from butter and placed on top of the product

Open simple sandwiches Simple open sandwiches include the following: with butter (sweet, salty), with cheese (Soviet, Volga, steppe, Dutch, etc.), with sausage (boiled, semi-smoked and smoked), with ham, with pork lard, roast beef, fried pork or veal, tongue, sturgeon (beluga, stellate sturgeon), salmon, sprat (gutted, without head and tail), caviar (chum salmon, granular, pressed). Open sandwiches on rye bread are most often prepared with following products: with pork fat, sprats (anchovies) with or without egg, with red caviar.

open complex sandwiches To complex sandwiches, consisting of two or more products, combined in taste and color. Meat or fish products are supplemented with vegetables, herbs, eggs, olives. Sandwiches are prepared with culinary products - boiled pork, pates, jellied meat, fish, fried and boiled fish and meat products. Decorate complex sandwiches with butter or butter mixtures using a piping bag.

Puff sandwiches Consist of two or more slices of bread superimposed on each other, between which various products are placed. Bread is used soft, cut into slices 0.5 cm thick. To prepare a two-layer sandwich, buttered bread is covered with some product. On top put another piece of bread, buttered. Slices are used for stuffing. various products or they are crushed and used as a pâté. The top piece of bread is decorated with pieces of butter, herbs and beautifully cut products. You can make a large sandwich this way, and then cut it into square, triangular sandwiches

Closed sandwiches sa (e) ndvichi For the preparation of closed sandwiches, buns are used (“City”, “School”), which are cut lengthwise into two halves so that they do not fall apart. Bread is cleaned from crusts, cut into strips 5-6 cm wide, 0.5 cm thick, greased with whipped butter (or oil mixtures with ketchup, horseradish, mustard, mayonnaise). Slices of thinly sliced ​​meat or fish products are placed on one strip, covered with a second strip of buttered bread, pressed tightly, cooled, then cut into sandwiches of various shapes. Sandwiches can be prepared with a large number of layers, using culinary products, various salads, omelettes, boiled or fried meat or poultry, pate, sandwich spreads. Sandwiches can be high-calorie or light. They are served as an appetizer or main course.

Hot sandwiches Hamburgers, cheeseburgers, hot dogs - are meat hamburger or sausage, nested in a round or oblong bun with sesame seeds cut lengthwise into two parts. Hamburgers are supplemented with slices of tomato, onion, lettuce, slices of cheese, garlic and hot spices, mayonnaise, sour cream, ketchup, yogurt, olives, horseradish, etc.

Hot sandwiches (croutons) Hot sandwiches are prepared as an independent dish or an intermediate dish, or an appetizer, as well as with broths, milk soups, and puree soups. They are eaten hot or cold. For the preparation of hot sandwiches, wheat or rye bread (daily fresh) is used. Crusts are cut off the bread, cut into slices 0.5-1 cm thick, greased with oil, the main products are laid (vegetables, sausage, ham, canned food, fish, etc.). Sprinkle grated cheese on top (or put a piece of cheese) and set for 5 minutes. in a hot oven, at a temperature of 275 -300 degrees. Until golden brown and serve immediately.

Combined sandwiches (capital) These sandwiches are prepared on a piece of wheat bread weighing 40 g. Food is beautifully laid on it, after which the sandwiches are properly decorated. Capital sandwiches are often prepared with salad, herbs, and vegetables. Yield is 75, 85, 100 g

SMALL TOASTED BREAD SANDWICHES (CANAPE) For these sandwiches, wheat bread without crusts is cut into small rectangles, squares, rhombuses, etc. The bread is lightly toasted on the stove on both sides until golden brown, cooled, and then greased on one side butter. Several types of products are placed on prepared bread, which are combined in taste and color. For example, boiled sturgeon, salmon, pressed caviar, then again salmon and sturgeon are laid in the form of strips; or in the middle of bread cut in the shape of a square or rhombus, put salmon, in the corners - granular caviar, and finely chopped green onions are placed along the edges. Products can be sprinkled with chopped herbs. These sandwiches are also made on bread without toasting it.

SALADS AND VINAIGRETS A salad is a cold dish consisting of one type or a mixture of various vegetables, usually without beets, seasoned with mayonnaise sauce, dressing or sour cream. Vinaigrettes are a kind of salad, but vinaigrettes are always prepared with beets and seasoned with mustard dressing, and sometimes sour cream. For salads and vinaigrettes, potatoes, beets, carrots are boiled in their skins, and turnips without skins (peeled), or peeled and chopped vegetables are cooked with a little water (10%) until tender. Boiled and raw vegetables for salads and vinaigrettes can be cut into cubes, slices, circles, straws. Prepared vegetables are cooled to a temperature of 8-10 °. Salads and vinaigrettes are served in salad bowls or on dishes.

cold and heat treatment The poultry for preparing cold dishes is also 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 the pocket”, they fry and then cool. 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. 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.

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 at the same time stands out clear juice, then the poultry meat is ready; if the juice is reddish, the poultry meat is not yet ready. Meat products subjected to heat treatment are cooled and stored at a temperature of 2-6 °, cut before serving.

Preparing vegetables and fruits for salads For salads, the following vegetables are mainly used: raw - green salad, cucumbers, tomatoes, radishes, celery, carrots, white cabbage; boiled - potatoes, carrots, turnips, cauliflower, asparagus, green pea.

Raw carrots for salad should be grated on fine grater and mix with dressing (mayonnaise, sour cream). This method of processing carrots ensures the best absorption of the carotene contained in it, from which vitamin A is formed in the human body. Apples are most often used from fruits for salads. In addition to them, you can use pears, oranges, tangerines, plums and various berries. Meat products for salads are taken boiled or fried - beef, veal, pork, poultry and game, fish - boiled.

For dressing salads, you can use, in addition to mayonnaise and sour cream, vegetable oil mixed with vinegar, salt, pepper and sugar. To give salads different flavors, mustard, Southern sauce, Spicy or Kuban sauce are added to dressings. Each dish can be considered well prepared only if its appearance is appetizing. Therefore, the pleasant appearance of the salad should be taken care of as well as its taste.

Salad "Spring" Salad "Summer" Thinly sliced ​​radishes, fresh cucumbers are mixed with lettuce cut into squares, chopped green onions, seasoned with salt, pepper, sour cream, put in a salad bowl, decorated with figuredly chopped eggs and herbs. Salad can be prepared without cucumbers with a corresponding increase in the rate of radishes and lettuce. Boiled peeled new potatoes and fresh cucumbers are cut into slices, combined with tomato slices and lettuce, cut into 3-4 parts, finely chopped green onions, green peas are added, everything is mixed and seasoned with salt, pepper, sour cream. They put it in a salad bowl on lettuce leaves, decorate with slices of fresh cucumbers, slices of hard-boiled eggs, tomatoes, sprinkle with herbs.

Salad from white cabbage The first way: finely chop the peeled white cabbage, put it in a wide saucepan, add salt (15 g per 1 kg), pour in vinegar and heat with continuous stirring until it settles and acquires a uniform matte color. The cabbage that has settled when heated is removed from the heat and cooled. Then mixed with cranberries, chopped green onions or carrots, vegetable oil, sugar are added and mixed. Sprinkle with chopped green onions when serving. When heating, you need to make sure that the cabbage does not soften too much, otherwise it will not have a crispy texture. The second way: cabbage is chopped into thin strips, sprinkled with salt, ground until juice appears, sugar is added, seasoned with vinegar and vegetable oil. You can add fresh or soaked apples, pickled plums or cherries, grapes, cranberries, fresh carrots to a white cabbage salad. When preparing a salad with pickled fruit, part of the marinade liquid can be used instead of vinegar. In this case, nutrients are more fully preserved, the taste of dishes improves, the processing time of products is reduced, and the yield increases. To prepare a salad, it is better to use white dense heads of cabbage. Salad can be prepared without fruit.

Meat salad. Boiled or fried meat (beef, veal, lamb, pork) is cut into slices or thin slices, potatoes, pickles - into thin slices, mixed and seasoned with mayonnaise with the addition of South sauce. The prepared salad is stacked in a salad bowl on lettuce leaves and decorated with pieces of meat, slices or circles of eggs, fresh cucumbers, tomatoes, herbs, cancer necks. Capital salad. The boiled pulp of game or poultry is cut into slices for dressing and thin slices for decoration. Boiled potatoes, pickles or gherkins are cut into thin slices, green salad - into large pieces. Meat and vegetables are seasoned with mayonnaise with the addition of South sauce, mixed and stacked on lettuce leaves in a salad bowl; then decorate with pieces of game or poultry, slices of hard-boiled eggs, crayfish tails or shrimp, fresh or pickled cucumbers, herbs. You can dress the salad with mayonnaise sauce with sour cream or white sauce.

Fish salad. Boiled potatoes, fresh or pickled cucumbers are cut into thin slices or cubes, green peas are added. All vegetables are mixed and seasoned with mayonnaise and South sauce. You can put sliced ​​\u200b\u200bfish pieces. The mass is laid out in a slide on lettuce leaves in a salad bowl, decorated with pieces of fish, fresh cucumbers, tomatoes and herbs. You can serve a salad on a dish, in the middle of which seasoned vegetables are laid in a slide. Then the vegetables are covered with thin oblong pieces of fish in the form of a pyramid, the remaining vegetables are placed around the bouquets and poured over with salad dressing. They also prepare and serve a salad of crabs and cod liver.

Vinaigrettes are a kind of salad, but they are always prepared with beets. Beets are recommended to be separately seasoned with vegetable oil before mixing with other products to preserve the color. Vegetable vinaigrette. Boiled beets, carrots, potatoes are cut into slices. Pickled cucumbers are cut into slices, onions - rings or half rings, green onions - 1-1.5 cm long. Sauerkraut is squeezed out of the brine, and if it is sour, washed in cold water and chopped. All prepared vegetables are mixed, seasoned with salad dressing or mayonnaise sauce. Put the vinaigrette in a salad bowl, decorate with carboated carrots, beets, cucumbers, lettuce, sprinkle with herbs. You can put fresh or pickled tomatoes in the vinaigrette. You can add green peas (from 50 to 100 g) to the vinaigrette by reducing the amount of sauerkraut or pickles. Vinaigrette can be prepared with meat, fish, mushrooms, herring cut into clean fillets, squid, etc.

Vegetable and mushroom dishes and snacks For the preparation of cold dishes and snacks from vegetables and mushrooms, fresh, boiled, salted and pickled vegetables, mushrooms and herbs are used. Eggplant caviar. The stalk is removed from the eggplants, then baked in an oven until tender, cooled, cut lengthwise, peeled, the flesh is finely chopped. Finely chopped onions are lightly sautéed with vegetable oil, tomato puree, eggplants are added and boiled, stirring occasionally, until thickened. Caviar is seasoned with garlic mashed with salt, vinegar and pepper. When you leave, sprinkle with finely chopped green onions. Caviar can be cooked without garlic.

Vegetable caviar Processed eggplants and zucchini are baked in an oven. Peel off the skin of the eggplant. Zucchini and eggplant finely chopped or rubbed. Finely chop the onion, cut the carrots into small cubes and sauté until tender. Before the end of sautéing add tomato puree. Fresh cabbage finely chopped and stewed until soft. Prepared vegetables are mixed, stewed with constant stirring until thickened and cooled. caviar season with vinegar, salt, ground pepper and knead well. If fresh cabbage is bitter, it should be scalded before stewing. On vacation, caviar is sprinkled with finely chopped greens.

Tomatoes stuffed with meat salad To get a salad, beef, vegetables, eggs are cut into small slices or cubes and seasoned with mayonnaise with the addition of Southern sauce. Tomatoes prepared for stuffing are filled with salad, topped with an egg and sprinkled with finely chopped herbs. Tomatoes are also stuffed with fish salad, eggs and onions, mushrooms, etc.

Radish with butter or sour cream Radish is chopped into strips or slices, salted, seasoned with vegetable oil or sour cream. Sprinkle with herbs on vacation. You can cook radish with goose, duck or chicken fat. Part of the radish can be replaced with carrots.

Egg under mayonnaise with garnish Eggs are boiled "hard-boiled", cooled and peeled. Cucumbers, fresh tomatoes, boiled potatoes and carrots are cut into thin slices. Half of the vegetables are seasoned with mayonnaise and "Southern" sauces according to the norm. Mayonnaise sauce is also taken for this also half the amount indicated in the recipe. Seasoned vegetables are placed on a plate, halves of boiled dried eggs are placed on top and poured with the remaining mayonnaise sauce. The dish is decorated around with lettuce, jelly and vegetables. You can let go of the dish without a side dish of vegetables and jelly. In this case, the norm of vegetables is reduced by half.

Eggs stuffed with herring Eggs are hard-boiled and peeled. Then the whites of the eggs are cut off a little from the sides and cut in half lengthwise. You can cut off the ends a little and cut the eggs across into two parts or cut off a slightly blunt end, put the egg on the cut part and cut two slices at the top on both sides at a right angle, without touching a strip of protein 7-8 mm wide. The egg in this case will resemble a basket with a handle. The yolk is carefully removed from all eggs. The cleaned and finely chopped herring fillet is mixed with the yolk, rubbed through a sieve (a large amount is passed through a meat grinder), transferred to a saucepan with softened and well-beaten butter (or mayonnaise) and everything is thoroughly mixed until a homogeneous puree-like mass is obtained, which is seasoned with salt to taste . Prepared eggs are filled with minced meat using a paper tube, a mayonnaise net is made on top, and a bunch of parsley is placed in the center of the plate or dish. Minced meat for eggs can be prepared from kilka fillets and anchovies. In addition, the egg is stuffed with granular or chum caviar (in this case, only part of the yolk is taken out), as well as meat or fish salad. To prepare a salad, pickled or fresh cucumbers, tomatoes, boiled potatoes are cut into small cubes (3-4 mm), green peas, boiled or fried meat, poultry, sausage, fish, also finely chopped, are added, and seasoned with mayonnaise or South sauce.

The assortment of cold fish dishes and snacks includes fish gastronomy and canned fish, jellied fish, fish with mayonnaise, fish with marinade, boiled fish with horseradish sauce, fish platter, etc. Most cold fish dishes served with a side dish (from potatoes, vegetables), with sauce. Gastronomic products - in in kind and with garnish. They release cold fish dishes and snacks on trays, oval dishes, in salad bowls, which are recommended to be cooled first. Olives are used for decoration (3-5 pieces per serving). The output rate of portioned gastronomic snacks is 50 .... 75 g. Cold fish dishes for the main product - 30, 50, 75 g. (herring, sprat). Side dishes - 50, 75, 100 g. Sturgeon, stellate sturgeon are cooked in links, beluga - in large pieces 40-60 cm long, 10-12 cm wide, sterlet - portioned pieces. Partial fish (vobla, herring, pike perch, catfish, bream, asp, carp (carp), pike, crucian carp, rudd, silver bream, sabrefish, glanders) are cooked in portions. Fish for stuffing is boiled whole. Fish served under mayonnaise, or for salads masked with mayonnaise, are sometimes stewed. The fish, filled with marinade, is lightly fried, not strongly tinted. Peeled herring fillets are soaked and stored in tea broth or milk.

Lightly salted fish (salmon, salmon, chum salmon) are washed and layered along the spine, costal bones are removed, the skin is trimmed, and starting from the tail, portioned pieces are cut at an angle of 30-45˚. Portioned pieces are placed on snack plates and garnished with a slice of lemon and herbs. With multi-portion serving, salted fish is placed on an oval dish or herring, portions are given nice shape(rolled up with a “rose” or stacked with a ladder). Lemon slices are placed at the ends of the dish (for stability, the skin is bent at the slices), and sprigs of greens are laid on the sides. In balyk products, the skin is cut, cartilage is removed, and the flesh is cut from the skin in thin wide pieces at an angle of 30-45˚. They sell balyk products as well as lightly salted fish, garnished with lemon and herbs. Hot-smoked fish (stellate sturgeon, sturgeon, sea bass, cod, omul, etc.) are cleaned from skin and bones, and sturgeon - from cartilage and portioned. Sturgeon is cut into portions of the established mass, at a right angle. Portions are placed on snack plates or in multi-portion dishes, garnished with lettuce, fresh cucumbers, tomatoes, you can also serve a complex side dish of boiled vegetables, green peas, potatoes with mayonnaise. Horseradish sauce with vinegar or mayonnaise is served separately with fish. Crabs are placed in tartlets and covered with a mesh of jelly with mayonnaise or jelly. Sprats, peeled and freed from bones, are rolled into a ring and placed on circles of a boiled egg.

Canned fish is used as an independent cold appetizer, as well as for preparing snacks, sandwiches and cold dishes. Canned food includes fish in oil, fish in tomato, cod liver, pates. Canned fish in tomato or own juice is taken out of cans and released in portions of the established mass along with sauce or juice in salad bowls or on snack plates, sprinkled with chopped green onions or chopped herbs on top. Canned "cod liver in oil" is taken out of jars, crushed, combined with chopped boiled eggs, finely chopped onions, seasoned with oil in which the liver was located. The cooked liver is sprinkled on top with finely chopped green onions and released in salad bowls. Sprat, anchovy and herring spicy salting cleaned, removing the head and entrails, washed, laid on a snack plate or herring with the backs to one side and garnished with circles or slices of a boiled egg and finely chopped onions. Can be served canned fish with onions, cut into rings. On vacation, canned fish is sprinkled with mustard dressing.

Caviar granular and chum caviar Spread caviar in a caviar rosette on finely chopped ice. Caviar is placed on a pie or snack plate, with a paper napkin. Finely chopped green onions, lemon are served on a separate socket, and butter is also served separately on a socket, and hot kalachi, pies with fish or screech or wheat bread toasts are served on a pie plate.

Pressed caviar Pressed caviar knead on the board, molded in the form of a rectangle, square, rhombus, ellipse, triangle with a thickness of 0.6-0.7 cm. And placed on a small dessert plate or tray. On the right side of the caviar, a circle or a slice of lemon is placed, and on the left side, a sprig of parsley. Separately, chopped green onions, a slice of lemon, a piece of butter are served.

Assorted fish The composition of the dish should include at least 3-4 types of fish products, such as salmon or salmon, stellate sturgeon, hot smoked, sardines or sprats, granular or chum caviar, or pressed caviar. Assorted can also consist of kilka, salmon, various jellied fish. Beautifully cut thin 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 tartlets or puff pastry rolls. Assorted garnish with fresh or pickled cucumbers, tomatoes, jelly figurines (flurons), lemon slices and decorate with sprigs of greens and lettuce. Mayonnaise or horseradish sauce with vinegar is served separately in a gravy boat.

Natural herring with potatoes and butter Prepared salted herring fillets are sometimes served whole, uncut, but more often they are cut across or diagonally into pieces 2.5 wide. . . 3 cm, stack them on a herring tray in the form whole fish, attach the head (without gills) and tail; on the sides are decorated with sprigs of greenery. Boiled hot potatoes are served separately and a beautifully decorated piece of butter is served on a rosette. Herring with garnish. Pieces of herring fillet cut across or obliquely are placed on sliced ​​seasoned vegetables, and a side dish of potatoes, cucumber, carrots or beets, onions and eggs is beautifully placed on the sides. Herring is watered with mustard or vinegar dressing.

Chopped herring with garnish Prepared herring fillets, peeled apples, wheat bread soaked in water (or milk) and onions lightly sauteed in vegetable oil are passed through a meat grinder. The crushed mass is seasoned with vinegar, salt, pepper, vegetable oil and laid in the form of a whole fish. Sprinkle herring chopped egg and green onions, and on the sides they are garnished with butter flowers, carboated boiled carrots, slices of fresh cucumber and tomato. Boiled fish with garnish and horseradish. Slices 1–1.5 cm thick are cut from the chilled, peeled link of boiled sturgeon fish. The fish is garnished with boiled potatoes, carrots, rutabaga, cucumbers, cut into small cubes, green peas, etc. The garnish is placed in bouquets and watered with salad dressing. Horseradish sauce with vinegar is served separately. As an additional garnish, you can offer diced fish jelly. They also prepare and decorate partial fish, but boil it in portions, cool it and dry it slightly before leaving.

Fish with mayonnaise One third vegetable garnish seasoned with a small amount of mayonnaise, place a portioned piece of boiled fish and fill it with mayonnaise from a paper envelope with a notched cut. From above, the dish can be decorated with crabs and sprigs of greenery, slices of fresh tomatoes, and a vegetable side dish can be placed around with bouquets. For custom-made dishes, mayonnaise sauce is prepared with fish jelly in a ratio of 1: 1, fish is poured over, decorated and transparent jelly is poured on top.

Jellied fish This dish can be prepared in two ways. First way. Portion pieces of pike-perch or other fish fillets are boiled and cooled on a sieve. The broth left after boiling the fish is combined with the broth from fish food waste and filtered. Soaked and squeezed gelatin is placed in the hot broth, dissolved, and the broth is cooled to 50. . . 60 "C, a guy is introduced, boiled 20. . . 30 minutes, season with salt and filter. A layer of jelly is poured onto a baking sheet 4. . . 6 mm and, when it hardens, dried pieces of fish are placed on it at intervals of 2 cm. They are decorated with boiled carrots, lemon, parsley, crayfish tails, attaching decorations with jelly. After that, the decorated pieces of fish are cooled again, filled with jelly (at least 0.5 ... 1 cm layer) and cooled again. Pieces of fish are cut out on a baking sheet so that the edges are corrugated, and the layer of jelly around the pieces of fish is at least 5. . . 8 mm. Horseradish sauce with vinegar is served separately.

The second way The fish is prepared in the form. First, a “shirt” is made of jelly: the form is placed in the refrigerator, cooled and warm (45 ... 55 ° C) fish jelly (lanspig) is poured to the very edge of the form. When a layer of frozen jelly with a thickness of 3. . . 5 mm, the form is quickly removed from the refrigerator, wiped with a cloth, the unhardened part of the jelly is poured out, and the form is again put in the refrigerator, the jelly is allowed to completely harden. Decorations of brightly colored vegetables and herbs are placed on the jelly inside the mold, their jelly is fixed, then pieces of boiled fish are placed in the mold with the front side to the jelly, leaving intervals between them. The molds filled with fish are placed in the refrigerator, filled to the very edge with semi-hardened, but still liquid jelly, and allowed to completely harden. Before tempering, the molds with filling are lowered by 3. . . 5 s into hot water, take it out of the water, turn it over, holding it slightly at an angle, shake it and place the aspic on a round or oval dish. Horseradish sauce with vinegar or mayonnaise sauce is served separately.

Aspic pike perch (whole) Prepared pike perch is boiled, cooled in a decoction, removed from the boiler, dried well, transferred to a dish and decorated on the sides and back with various brightly colored vegetables, herbs, lemon, crayfish tails. All decorations are glued with jelly. After that, the fish is poured with semi-hardened jelly all the way or in the form of a grid, using a pastry bag with a tube with a diameter of 1. . 2 mm. Bouquets of vegetable garnish, diced jelly and vegetables are placed around pike perch; drizzle with salad dressing. The sides of the dish are decorated with stars, crescents, jelly triangles. Horseradish sauce with vinegar and mayonnaise sauce are served separately.

Stuffed fish (perch, pike) Fish prepared for stuffing is filled with minced meat from fish pulp, bread, milk, browned onions, fat, garlic. The fish is given the appearance of a whole carcass, wrapped in cheesecloth, tied with twine at the head and tail, placed on the grate of a fish boiler and stewed with spices and seasonings until tender (30 ... 40 minutes). The boiled fish is cooled, cut across into pieces and served. The fish can be laid on a dish in the form of a whole carcass, a vegetable side dish is placed around it in bouquets. Horseradish sauce with vinegar or mayonnaise sauce is served separately.

Appetizers from crayfish and non-fish seafood Prepared crabs, shrimps, squids, scallop fillets and other seafood are cut into thin slices across, then spread in a salad bowl and poured with mayonnaise. Raki in Russian. Live crayfish are washed, put in boiling heavily salted water with roots, onions, dill and parsley stalks, bay leaves and allspice. Cook them, stirring occasionally, until they turn red and a crack appears between the frame of the body and the neck (8-12 minutes). Boiled crayfish are cooled in broth. They are laid in a slide, vegetables, spices, sprigs of parsley or dill are placed on top. Crayfish can be boiled in kvass or beer.

Crab and shrimp salad cancer necks. Boiled, chilled and peeled potatoes, carrots, rutabaga, as well as fresh tomatoes, pickles or fresh cucumbers are cut into cubes (6 mm) and green peas are added. One quarter of all vegetables are seasoned with mayonnaise and placed in a vase or salad bowl in a slide. On top around put pieces of boiled crabs or necks of shrimp, crayfish with the red side up, and around the rest of the vegetables in neat bunches. Before the holiday, the vegetable side dish is poured with salad dressing.

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, they are beautifully placed on the jelly colorful vegetables(carrots, tomatoes, parsley) and fix them 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, the aspic is garnished with bouquets of boiled and raw vegetables (carrots, turnips, potatoes, cucumbers, tomatoes, lettuce, etc.). Mayonnaise sauce is served separately.

Oysters. Shells with maluski are washed in cold water, special knife separate the sashes, remove the upper sash, rinse again in salted water, cut the mollusk pulp at the place of its attachment to the sink and serve it on a napkin with pieces of food ice. Squids. Squid fillets are cooked in the same way as for cooking hot dishes. Boiled squids are chopped into strips. After that, they can be served with mustard dressing, under a red marinade, added to vinaigrettes and salads, or made into aspic. Lobsters and lobsters. These large marine crustaceans are boiled, the flesh of the necks, claws (in lobsters) is taken out. You can serve them with mayonnaise. At a banquet serving, the shell of a boiled lobster is placed on a dish, the neck, cut into slices, is placed on it, and the chopped claws with pulp are placed nearby. Mayonnaise is served separately. Lobsters are processed, cooked and served in the same way as lobsters.

Seaweed salad Raw carrots are rubbed on coarse grater, apples and cucumbers (salted or fresh) are chopped and everything is mixed with chopped sea ​​kale boiled or canned. The salad is seasoned with salt and poured with sour cream or mayonnaise. With pickled seaweed, you can cook vinaigrettes, fish salads, serve it with mayonnaise, add mushroom or vegetable caviar, chopped herring.

Preparing cold meat dishes meat dishes and snacks use gastronomic products (ham, sausage), boiled meat products (beef, piglet, veal, pork, lamb, poultry), fried foods(beef, veal, pork, poultry, game, rabbit), as well as offal from the meat of large and small livestock, which are boiled (tongue, heads, legs, ears of large and small livestock) or fried (liver).

For the preparation of boiled meat, various large-sized semi-finished products weighing 2-3 kg are used, for fried meat - tenderloin, thin or thick edge, veal, pork, lamb hind legs. Lamb fat has a high melting point, so cold dishes and snacks are rarely prepared from it. Boiled and fried meat is cooled. Store at 2…. 6˚C for 12 hours, clean and cut before serving. All cold dishes of meat and meat gastronomic products are served with garnishes of vegetables or pickled fruits. Horseradish sauce and mayonnaise are served separately.

Output norms of the main product of cold meat dishes and snacks - 75 g. Boiled pig - 100 g. Pates from the liver, game or poultry, meat in the dough - 30; 100 g Jellies - 100; 150 g per serving Side dishes - 50; 75 Sauces - 25; thirty;

Ham with garnish. The peeled ham ham is cut into 2-3 thin wide slices per serving, placed on an oval porcelain dish, sliced ​​\u200b\u200bfresh or pickled cucumbers are placed on the side, fresh tomatoes, sliced ​​into slices, green canned peas, finely chopped jelly. Garnish with lettuce leaves or parsley. Horseradish sauce with vinegar, mayonnaise or mayonnaise with gherkins are served separately. Any cold fried or boiled meat is also served. Meat jelly cut into cubes can be added to the side dish.

Assorted meat. Usually this dish includes 3-5 types of different meat products (roast beef, roast veal, ham, roast chicken, roast pork, roast duck, boiled tongue, raw smoked sausage). The composition of the assorted can include salad "Capital", packed in flounces, meat salad in tartlets, stuffed chicken(galantine). The assortment is served on an oval or round porcelain dish.

Fried poultry and game. Small chickens, hazel grouses or partridges are served whole or cut near the keel bone along the carcass in half, and legs are separated from large birds and a part of the fillet is cut into wide thin slices. The legs are cut into several pieces, placed on a dish, thinly sliced ​​\u200b\u200bfillets are fan-shaped on the legs, and around - bouquets of garnish (cucumbers, gherkins, fruits, lettuce and meat jelly). Mayonnaise sauce with gherkins is served separately.

Chickens and game under mayonnaise. Removed from the bones and trimmed chicken or game fillets are stewed and cooled. Boiled carrots, potatoes, pickled cucumbers and boiled green peas cut into small cubes (5-6 mm) are seasoned with mayonnaise and placed on a dish. Bird fillets are laid out on top, covered with mayonnaise from a cornet with a scalloped neckline, decorated with brightly colored vegetables, and the rest of the vegetable garnish is laid around in bouquets.

Stuffed chicken (galantine). The prepared but uncooked chicken is placed on the breast, the skin and flesh are cut lengthwise over the spine, and the skin and flesh are carefully cut off in one layer. The flesh is carefully removed from the skin, frame and legs. The fillet is cleaned of tendons and films, beaten off and placed in the middle of the removed skin. From meat of chicken and veal or low-fat pork, a knelle mass is prepared, seasoned with salt, pepper and, if desired, grated nutmeg. Then add scalded and peeled whole pistachios, cut into small cubes (5-b mm) bacon and boiled tongue. The skin and chicken fillet are transferred to a wet napkin. Minced meat is laid on the skin and fillet in length, completely wrapped with skin in the form of a roll or carcass, the roll or carcass is rolled tightly into a napkin, the ends of the napkin are tied with twine.

Then the chicken is dipped into a broth cooled to 60-70 ° C (cooked from bones, films and tendons of chicken and veal) and boiled for 60-90 minutes at a low boil. The boiled stuffed chicken is taken out on a sheet, cooled slightly, unfolded, the napkin is cleaned of protein clots with the blunt side of the knife, the chicken is again laid on the napkin, wrapped tightly, the ends are tied up, cooled and placed under a light press. If the chicken is served whole (to order), it is cut and folded in the form of a carcass, decorated with vegetables, herbs, poured with transparent jelly and served. Before serving, the chicken is cut in portions across into pieces 0.5 cm thick and laid out on an oval dish, next to or separately in a large salad bowl, put a bouquet of vegetable garnish. Mayonnaise sauce with gherkins is served separately.

Cold roast beef Roasted roast beef is cut into thin pieces across the fibers 2-4 pieces per serving and placed on a dish. On the right side place a side dish of boiled carrots and diced potatoes, sliced ​​cucumbers, tomato slices and lettuce red cabbage. Meat jelly, finely chopped pickled fruits, and sliced ​​horseradish are also used as a side dish. The dish is garnished with lettuce and sliced ​​horseradish. In a gravy boat you can serve mayonnaise with finely chopped gherkins or horseradish sauce with vinegar.

Liver pate. Finely chopped bacon is fried, chopped vegetables (onions, carrots) are added, fried again, diced liver is put, at the end of frying sprinkled with ground black pepper, fried until tender, cooled slightly and passed with vegetables 2-3 times through a meat grinder with a fine grill . The resulting mass is thoroughly kneaded and combined with butter or melted poultry fat, broth or milk. All this is thoroughly mixed again. When serving, they are molded in the form of a fish, a square, a bar sprinkled with chopped egg, herbs. The pate can be decorated with a “flower” of butter or a mayonnaise net can be applied.

Aspic dishes For aspic dishes, a concentrated meat broth is prepared, which is clarified with a brace of finely chopped meat, egg whites and chopped roots (carrots, onions, parsley). Soaked gelatin is added to the clarified broth and heated until completely dissolved. There are two ways to prepare meat aspic dishes. Method 1: In mass cooking, a thin layer of jelly is poured onto a baking sheet or tray and, when it hardens slightly, chopped meat products (boiled tongue, fried or boiled meat, boiled poultry or piglet) are placed on it. Decorate with herbs, boiled and fresh vegetables, lemon, boiled egg. Decorations are fixed with cooled jelly, and then the dish is poured with a layer of 0.3 ... 0.5 cm. When the jelly hardens, portions are cut out so that there is jelly around the meat products with a layer of 1 ... 1.5 cm.

Method 2 - To prepare aspic in molds for 1-2 servings, layer 2 jelly is poured onto the bottom of the molds. 3 cm, let it harden. Then, products for decoration and thinly sliced ​​\u200b\u200bmeat products are laid, everything is poured over with jelly and cooled. Dishes can be used with a side dish of boiled and fresh vegetables and with horseradish sauce.

Filled piglet. The young pig is scalded, hair is removed, dried, rubbed with flour and singeed (especially near the nose, eyes, ears and between the legs). The belly and breast are then cut open and the entrails removed. The cleaned piglet is washed in cold water, laid on its back and cut with a large knife along the interscapular part of the spine and the pelvic bone to half their height. After that, the pig in a fish boiler is poured with cold water for 6-8 hours, changing it after 2 hours and washing the pig each time beforehand.

Before cooking, the skin of the prepared piglet is rubbed with lemon (or diluted citric acid), laid with its back on a napkin and its ends are tied at the front and hind legs, put in a fish boiler, poured with cold water and set to boil. As soon as the water boils, reduce the heat and boil the pig for 1-2 hours at a water temperature of 90-95 ° C. When the pig is pierced with a needle to the spine bone between the front legs, a colorless transparent juice should appear.

The boiled pig is cooled in a decoction (but in order to keep the white skin, it is better to transfer it to salted cold boiled water with food ice), then cut along the spine in half and across into portions. The seasoned potato salad is stacked on a large oval dish. Then chopped pieces are laid on the salad, so that it looks like a whole piglet. Each piece is decorated with slices of eggs, pieces of vegetables, herbs. After that, the piglet is poured completely or in the form of a net with transparent jelly and cooled. Bouquets of vegetable garnish and jelly cut into cubes are beautifully laid on the sides. Horseradish with sour cream is served separately. Piglet can be poured in hotel portions or served unfilled just like ham with a side dish.

Seasonings Cold meat dishes are served with mayonnaise sauce and sauces based on mayonnaise (Tatar, mustard, ravigote), sauces prepared with sour cream (horseradish sauce, mustard sauce), as well as sauces based on fruits and products of their processing ( cumberland, cranberries with horseradish).

Questions to consolidate the studied material. Name the classification of cold dishes and snacks. List the types of sandwiches and the products used to make them. What are the dates for the implementation of cold dishes and snacks.

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

GBPOU "State Agrotechnical College"

Course work

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

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

Completed by: 3rd year student, group 31

Tarasova Natalya Vladimirovna

Head: teacher

Deshevykh Alla Alexandrovna

With. Moscow, 2017

Introduction

1. Theoretical part

1.1 Classification of complex cold dishes

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

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

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

1.5 Ways to design and serve complex cold dishes

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

1.7 Labor protection

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

1.9 Basic utensils for serving cold fish dishes

1.10 Quality requirements. Shelf life of prepared meals

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

2. Practical part

2.1 Complex cold dishes from whole boiled fish

2.2 Development of TTK for a complex cold dish

Conclusion

List of used literature

Introduction

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

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

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

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

1. Theoretical part

1.1 Classification of complex cold dishes

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

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

According to the type of processing (technological classification), fish is divided into live, chilled, frozen, salted, salty-spicy, pickled, dried, dried and smoked.

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

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

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

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

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

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

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

Frozen fish fillets are also produced - muscle tissue, cut off on both sides of the carcass, peeled and gutted. In some fish (catfish, etc.), the skin is removed before filleting.

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

Cold dishes and snacks should be beautifully presented.

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

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

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

According to the thermal state, the fish can be chilled, frozen,

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Properly defrosted fish differs little in quality from chilled fish.

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

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

Cutting fish with a bone skeleton.

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

For use with the whole head (small);

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

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

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

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

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

For stuffing whole.

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

1.5 Ways to design and serve complex cold dishes

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

1.7 Labor protection

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

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

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

Labor protection rules during work.

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

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

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

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

Good personal hygiene is essential in preventing food contamination with microbes that can cause contagious diseases and food poisoning.

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

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

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

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

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

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

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

Employees of public catering establishments who have direct contact with food products, ready meals and desserts must strictly observe the requirements of personal hygiene, pay special attention to body hygiene and the cleanliness of work clothes, and timely treat inflammatory diseases of the skin, throat or other organs from which the infection can be ingested.

1.9 Basic utensils for serving cold fish dishes

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

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

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

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

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

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

1.10 Quality requirements. Shelf life of prepared meals

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

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

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

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

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

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

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

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

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

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

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

The quality of prepared fish dishes and dishes from non-fish products Seas are evaluated according to the following criteria:

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

Compliance with the recipe;

The correctness of the development of fish;

The correctness of cutting portioned pieces;

Breading condition;

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

Appearance;

Taste and smell of finished fish, consistency;

Appropriate garnish and sauce for specific food.

Conditions and terms of storage of finished fish products

Name of dishes	shelf life	Temperature, °С
from fish and fish products
Boiled and stewed fish
Fried and stewed fish
Fried fish dishes and	Prepare for implementation
baked
from non-fish aquatic raw materials
Boiled and poached	In decoction 40 ... 60 min.
Fried and baked	Prepare for implementation

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

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

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

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

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

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

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

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

2. Practical part

2.1 Complex cold dishes from whole boiled fish

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

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

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

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

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

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

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

Fish (fillet) boiled

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

Fish (unpacked in pieces) boiled

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

Fish (whole head) boiled

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

Fish (sturgeon family) boiled

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

Salted boiled fish

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

2.2 Development of TTK for a complex cold dish

Technical and technological map

Name of the dish: Boiled fish

Type of processing: Cooking

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

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

Technological map of preparation:

Cooking technology
The carcass of the fish is placed in a saucepan, poured with water 3-5 cm above the surface of the carcass, onions and carrots are added, when the liquid boils, the foam is removed and cooked until tender. Released with boiled butter or sour cream sauce. Side dishes - potatoes in milk, mashed potatoes, boiled vegetables, stewed cabbage. quality requirements Appearance: fish is placed on a plate, garnish on the side Consistency: soft, easy delamination of fish pulp is allowed Color: fish in the cut - white or light gray Taste: fish combined with sauce or oil, pleasant, moderately salty Odour: fish with sauce or oil aroma Microbiological indicators: the number of mesophilic aerobic and facultative aerobic microorganisms, CFU in 1 g of the product, not more than 1x10; bacteria of the Escherichia coli group, not allowed in the mass of the product, g 0.1 caugulase-positive staphylococci, not allowed in food mass, g 1.0 Proteus are not allowed in the mass of the product, g 0.1.

Conclusion

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

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

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

List of used literature

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

33) http://infourok.ru/razrabotka_zanyatiya_na_temu_lichnaya_gigiena_rabotni

34) 23.kov_predpriyatiy_obschestvennogo_pitaniya-180672.htm

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

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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, snacks began to mean from the middle of the 18th century. all cold dishes of the Russian table: fermentation (cucumbers, cabbage, mushrooms), fish pickles (stringing, salted, dried sturgeon and salmon fish and caviar), smoked meats (ham, boiled pork, goose curtains).

In the 19th century the appetizers included German, Swedish and french table- hard-boiled eggs, goose and liver pates, sausages, butter, white bread, and pies were added from the Russian table, previously served exclusively at lunch, with 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 and so on.

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 complex cooking such as jellied fish, game cheese, stuffed fish and bird, 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 investment rates. 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 like 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 small, but the high consumption of this product makes it an important source of vitamin C. Indeed, 200 g of potato salad provides a person with 20--25% daily allowance 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.

For maximum conservation Vitamin C in vegetables, fruits and other products has developed special conditions for their processing, 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 observance of 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 separately for meat and fish aspics. spices, 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 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 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. Short term the sale of salads and vinaigrettes makes them difficult to manufacture, but it is easy to withstand if you practice the preparation of these dishes from semi-finished products. Chopped boiled vegetables can be stored for up to 12 hours. Vegetables, herbs used in fresh, must 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 peeled.

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, with the help of a chef's needle and 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.

Piglets 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 pectoral fins make an oblique incision towards the head and cut the cartilage. 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 dish).

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 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.

For storing pickled, pickled vegetables and vegetable marinades, cold sauces, dishes made of non-oxidizing material (stainless steel, ceramic or enamel) 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 ( earthen pear), yam (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.

Carotene (provitamin A) is rich in green or green vegetables. orange red color: 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 very useful all kinds of salads from raw vegetables: 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, wedges or slices of eggs are placed on a lettuce hill, depending on constituent parts lettuce; 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 it over salads.

To give salads more spicy taste and smell, you can add crushed garlic.

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 from them and nutrients. 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 must have 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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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. 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

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 metropolitan

d) chicken pate, galantine, breast medallions

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

a) appearance, color, smell, texture, taste

b) smell, appearance, temperature

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

37. Deadlines for the implementation of complex cold dishes:

b) 48 hours

at 6:00

d) 36 hours

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

a) marinated

b) jellied

c) pate

d) stuffed

39. Ingredients for making salmon mousse:

a) olives, cheese, tomatoes, salmon

b) eggs, cheese, sausage, salmon

c) ham, salmon, cream, cheese

d) mini tartlets, salmon, eggs, tomatoes

40. Cooking Ingredients complex snack assorted:

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. It is sometimes final stage 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

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

a) rolls (terrines)

b) carpaccio

c) pate

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

c) mustard

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

b) greenery

c) fruits

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

a) salt and pepper

b) cream and vinegar

V) 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. To have ready meal no metallic taste appeared, 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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