Technology for the preparation of complex hot desserts. Assortment of complex cold appetizers

For the preparation of cold dishes and snacks, gastronomic meat products, boiled and fried meat products are used.

Boiled and fried meat products. Beef, veal, pig and tongue are served boiled.

Beef (parts of the back leg), veal and tongue are boiled, cooled in broth and cut across the fibers into pieces (2-3 per serving), garnished with green salad, tomatoes, fresh and pickled cucumbers, green peas. Horseradish sauce with vinegar or sour cream is served separately in a gravy boat.

Fried meat dishes are made from beef, pork, veal, and sometimes lean lamb. In this case, fillet tenderloin, thick and thin edges, ham and loin are used. The meat is fried in large pieces, cooled and cut across the fibers in 2-3 pieces per serving. Garnish with cucumbers, fresh or pickled tomatoes, white or red cabbage salad, pickled vegetables, green salad and chopped jelly. Horseradish sauce with vinegar or mayonnaise with gherkins and herbs is served separately in a gravy boat.

Boiled and fried meat products can be served as a platter using at least three types: boiled tongue, high-grade sausages, ham, fried meat, poultry, game, etc. Beautifully cut products are placed on a tray, plate or multi-portion dish, arranging them by color , and garnish with cucumbers, tomatoes, herbs, chopped jelly, etc.

Roast beef and assorted dishes are served separately with mayonnaise with gherkins.

The pigs are boiled whole. Prepared carcasses are wrapped in parchment, tied with twine and boiled for about 1 hour. To preserve the white color of the meat, piglets are salted after cooking. Store them in salted broth. Before the holidays, they are cut into portions and served with horseradish seasoned with sour cream.

jellied meat

Beef, veal and tongue are cooked in the same way as for second courses, cooled, and meat jelly is prepared on the broth. The meat is cut across the fibers into portions or strips and poured into molds or on baking sheets, using boiled vegetables, herbs and boiled egg white for decoration. The technique for pouring poultry meat is the same as for fish products.

The best taste is meat in dark jelly (andobe). The meat is stewed in large pieces, jelly is prepared on the resulting broth. Lighten the broth with egg whites.

Aspic meat is garnished with cucumbers, tomatoes, greens or released without a garnish. Horseradish sauce with vinegar or sour cream is served in a gravy boat.

The preparation of jellied dishes from a set of meat products (assorted) is practiced. Boiled or fried meat, veal, ham, tongue are chopped into slices or strips and poured in portioned (ring-shaped) forms, alternating in color or mixing. Released without garnish with horseradish sauce or mayonnaise. Sometimes assorted aspics are prepared in curly multi-portion forms (aspic) and garnished with bouquets of vegetables, pickled fruits and berries, chopped jelly, and herbs.

pates

Pates are prepared in two types: from the liver and from the liver with the addition of chopped pork, veal, lamb, poultry and game.

To prepare a liver pate, finely chopped bacon is placed on a hot frying pan and, when the lard is melted, finely chopped onions and carrots are added. The vegetables are allowed to brown, the processed liver, cut into small pieces, is placed, sprinkled with salt and pepper and lightly fried, covering the dishes with a lid to the liver was softer. The cooled liver, together with vegetables and bacon, is passed twice through a meat grinder with a fine grate, softened butter is added and mixed well. On vacation, the pate is made out of a paper envelope butter, sprinkled with chopped boiled eggs, green onions.

To prepare pates with meat products, the raw pulp of poultry, game, veal or pork is minced in a meat grinder, combined with fried and chopped liver (without carrots), passed through a meat grinder again, seasoned to taste with salt and pepper, stirred.

The resulting mass is placed on sweet unleavened dough, rolled out 5 mm thick, molded in the form of kulebyaki. Decorate with dough figures, grease with an egg, make punctures to release steam and bake at a temperature of 180--200 ° C. Pate can be baked in special forms. The finished pate is cooled, the gaps between the dough and minced meat are filled through punctures or holes in the upper part of the pate with semi-hardened dark jelly (andob). When serving, the pate is cut into 1-2 pieces per serving.

Jellies.

Jellies are made from beef, pork, offal, poultry. The processed by-products are washed, chopped, poured with cold water (2-2.5 liters per 1 kg), brought to a boil and boiled at a low boil for 6-8 hours, periodically removing foam and fat. 1 hour before the end of cooking, aromatic roots and onions are introduced.

If meat is used to prepare jelly, it is put in 2-3 hours after the start of cooking. The jelly is filtered, the pulp is separated from the bones, finely chopped, combined with broth, salted and boiled for 45 minutes. 5-10 minutes before the end of cooking, put spices, and before bottling - chopped garlic, stir and pour into molds or baking sheets.

Serve jellies with horseradish sauce on snack plates.

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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 vitamins and others 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. In the summer, it is forbidden to cook: jellied meat, fish, jellies, pates.

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 the following products: with pork fat, sprats (anchovies) with or without an 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. For the filling, slices of various products are used or they are crushed and used in the form of a pate. 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 more 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 a 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, they are laid in the form of strips boiled sturgeon, salmon, pressed caviar, then again salmon and sturgeon; 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 different 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 cooked. 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 Birds for preparing cold dishes are also processed in the same way as for hot ones: frozen poultry 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 soft part legs 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.

Preparation of vegetables and fruits for salads The following vegetables are mainly used for salads: raw - green salad, cucumbers, tomatoes, radishes, celery, carrots, white cabbage; boiled - potatoes, carrots, turnips, cauliflower, asparagus, green peas.

raw carrots for salad, grate on a 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. Stacked in a salad bowl on lettuce leaves, decorate with circles fresh cucumbers, slices hard boiled eggs, tomatoes, sprinkled with herbs.

White cabbage salad 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 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 onion lightly sautéed with vegetable oil, add tomato puree, eggplant and boil, 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. The finished caviar is seasoned 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 are served with a side dish (from potatoes, vegetables), with sauce. Gastronomic products - in their natural form and with a side dish. 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). Portion output rate gastronomic snacks- 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 - in portions. 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 sprat of spicy salting are cleaned, removing the head and entrails, washed, laid on a snack plate or herring with their 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 is kneaded on a board, molded into a rectangle, square, rhombus, ellipse, triangle 0.6-0.7 cm thick. 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 sprats, salmon, various jellied fish. Beautifully cut into thin pieces various kinds fish gastronomy is placed on an oval dish or herring, 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. Slices of herring fillet cut across or obliquely are placed on sliced ​​seasoned vegetables, and a side dish of potatoes, cucumber, carrots or beets, onions and eggs is beautifully placed on the sides. Herring is watered with mustard or vinegar dressing.

Chopped herring with garnish Fillet of prepared herring, peeled apples, wheat bread soaked in water (or milk) and lightly sauteed on vegetable oil onions are passed through a meat grinder. The crushed mass is seasoned with vinegar, salt, pepper, vegetable oil and laid in the form of a whole fish. Sprinkle herring with chopped egg and green onions, and garnish on the sides with butter flowers, 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 under mayonnaise On one third of the vegetable garnish seasoned with a small amount of mayonnaise, a portioned piece of boiled fish is placed and filled with mayonnaise from a paper envelope with a notched cut. From above, the dish can be decorated with crabs and sprigs of greens, pieces fresh tomatoes, and place bouquets of vegetable garnish around. 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 filter. 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.

Salad of crabs, shrimps and crayfish 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, bright vegetables (carrots, tomatoes, parsley) are beautifully placed on the jelly and they are fixed with lanspig. Boiled shrimp are peeled, cut into slices, placed in molds without touching the walls, or on a baking sheet (at intervals), poured with fish jelly and cooled. Before leaving, the aspic on the baking sheet is cut into portions, and the molds are lowered for 3-5 seconds into hot water and the contents are transferred to a plate, dish or vase. When served on a dish, 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 molluscs are washed in cold water, the shells are separated with a special knife, the upper shell is removed, washed again in salted water, the flesh of the mollusk is cut at the point of attachment to the shell and served in it on a napkin with pieces of food ice. Squids. Squid fillets are cooked in the same way as for cooking hot dishes. Boiled squid shredded with straw. After that, they can be served with mustard dressing, under a red marinade, added to vinaigrettes and salads, or made into aspic. Lobsters and lobsters. These large marine crustaceans are boiled, the flesh of the necks, claws (in lobsters) is taken out. You can serve them with mayonnaise. At a banquet serving, the shell of a boiled lobster is placed on a dish, the neck, cut into slices, is placed on it, and the split 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.

Preparation of cold meat dishes For the preparation of cold meat dishes and snacks, 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, fresh tomatoes cut into slices, green canned peas, finely chopped jelly are placed on the side. 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 consists of 3-5 types of different meat products (roast beef, roast veal, ham, roast chicken, roast pork, roast duck, boiled tongue, smoked sausage). The composition of the assortment can include salad "Stolichny", 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 the meat of chicken and veal or lean pork, a quenelle 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.

Roast beef cold Fried roast beef cut thin pieces across the fibers 2-4 pieces per serving and place on a dish. On the right side, a side dish of boiled carrots and potatoes, cut into cubes, cucumbers, cut into slices, tomato slices and red cabbage salad is placed. 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 fat poultry, 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.

Jellied dishes For a jellied dish, concentrated meat broth, 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 served with a side dish of boiled and fresh vegetables and 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 back on a napkin and its ends are tied at the front and hind legs, put in a fish boiler, pour 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 piglet is cooled in a decoction (but in order to preserve 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.

MINISTRY OF EDUCATION AND SCIENCE RNO-ALANIA

STATE BUDGET EDUCATIONAL INSTITUTION

SECONDARY VOCATIONAL EDUCATION

"VLADIKAVKAZSK TRADE AND ECONOMIC COLLEGE"»

TESTS

according to the professional module

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

Specialty 19.02.10 Product technology Catering

Vladikavkaz 2015

MDK Technology for the preparation of complex cold culinary products.

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

1. Gastronomy products include:

a) raw material

b) deli meat and fish products

in dishes

d) confectionery

1. Name the range of meat gastronomic products.

a) sausage, dumplings, smoked ham

b) ham, beef, boiled pork

c) sausage, ham, sausages

d) sausages, wieners, khinkali

1. Name the range of fish gastronomic products:

a) caviar, salmon, salmon

b) salted salmon, salmon, cod

c) sturgeon, fried fish, salted salmon

d) smoked trout, salted salmon, caviar

1. Name the organoleptic quality indicators of gastronomic products:

a) texture, fat content, taste

b) method of heat treatment, salt content, smell

d) texture, smell, taste

5. At what temperature should gastronomic products be stored:

a) 4-6ºС

b) 15-20ºС

c) 20-25ºС

d) -2, - 4ºС

6. Name the assortment of hard cheeses:

b) swiss, dutch, parmesan

c) mascarpone, cheddar, edama

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

a) chanterelles, mushrooms, morels

b) champignons, milk mushrooms, mushrooms

c) truffles, shiitake, ho chimini

d) white mushrooms, milk mushrooms, truffles

8. Name rare vegetables for preparing complex cold dishes:

a) okra, zucchini, potatoes

b) okra, artichokes, physalis

c) parey, zucchini, pumpkin

d) savoy cabbage, potatoes, carrots

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

a) fish products

b) egg products

c) gastronomic products

d) vegetables

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

a) wine, wasabi, sugar

b) wine, sour cream, salt

c) oil, salt, vinegar

d) oil, gelatin, vinegar

11. Which cheeses are sliced, sausage and spreadable:

a) to melted

b) soft

c) to hard

d) to rennet

12. Name the assortment of soft cheeses:

a) swiss, dutch, mozzarella

c) Dorogobuzh, Roquefort, mozzarella

d) cheese, mascarpone, dutch

13. Name the assortment of blue cheeses:

a) swiss, dutch, mozzarella

b) mascarpone, cheddar, edama

c) cheese, mascarpone, dutch

d) brie, camembert, dorblu

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

a) potatoes

b) cheese

c) meat

d) sausage

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

1. What are vegetable cutters depending on the purpose?

A. for cutting raw and stewed vegetables;

B. for cutting raw and boiled vegetables;

B. for cutting boiled and fried vegetables;

G. for cutting boiled and baked vegetables.

2. What is the purpose of blenders?

A. for wiping and grinding a small amount of food;

B. for whipping and wiping products;

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

G. for cutting raw and boiled vegetables.

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

A. planetary;

B. reciprocating;

V. rotational;

G. .rectilinear.

4. In which workshops are slicers installed?

A. in vegetable, confectionery, hot;

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

V. in meat, hot, for cutting greens;

G. in fish, cold, flour.

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

A. vegetable;

B. meat;

B. hot;

G. cold.

1. What are ovens for?

A. for baking confectionery;

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

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

G. for cooking vegetable, meat, cereal dishes.

1. What processes does the combi steamer combine?

A. steamer and convection oven;

B. steamer and stove;

B. oven and stove;

D. oven and grill.

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

A. "sharp ferry";

B. cooking in the main way;

B. indulgence;

G. blanching.

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

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

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

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

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

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

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

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

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

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

Section No. 3 Preparation of complex cold culinary products.

1. Name the range of complex cold culinary products:

a) sandwiches, salads, aspic dishes

b) salads, drinks, aspic dishes

c) sandwiches, soups, salads

d) sauces, salads, drinks

2. Sandwiches are divided into:

a) complex, liquid, open

b) simple, cold, sweet

c) snack bars, spicy, open

d) simple, closed, snack bars

3. Cold snacks are divided into:

a) canapes, flounces, rolls

b) sandwiches, vinaigrettes, aspic

c) canapes, salads, rolls

d) salads, sandwiches, aspics.

4. Canape is:

a) a dish

b) snack

c) drink

d) sauce

5. The basis of the canape is:

a) bread, baguette, pita bread

b) meat, cabbage, bread

c) bread, baguette, croutons

d) croutons, potatoes, meat

6. Pick the ingredients for canapés with rye bread:

a) butter, cucumber, cheese, tomato

b) ham, tomato, fresh cucumber, lemon

c) herring, onion, pickle, egg

d) butter cheese, grapes, olives

7. What are the dimensions of the canape:

a) 3 x 4 x 0.5

b) 5 x 6 x 05

c) 10 x 10 x 10

d) 15 x 3 x 10

8. For decoration canapés use:

a) green oil, drawing mass, jelly

b) green butter, powdered sugar, paprika

c) sugar, paprika, jelly

d) powdered sugar, jelly, drawing mass

9. Deadline for canapés:

a) 6 hours

b) 12 hours

c) 18 hours

d) 30 minutes

10. Methods for preparing complex snacks include:

a) boiling, frying, baking

b) marinating, sticking on skewers, whipping

c) marinating, stewing, blanching

d) sautéing, whipping, boiling

11. Complex cold snacks include:

a) appetizers of their shellfish, assorted meat or fish

b) mini casseroles, vinaigrettes, terrines

c) mini casseroles, appetizers on a skewer, terrines

d) assorted meat or fish, vinaigrettes, mini snacks

12. Deadline for the implementation of cold appetizers:

a) 30 minutes

b) 48 hours

c) 36 hours

d) 2 hours

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

a) tomatoes, liver, butter

b) egg, fried meat, sweet pepper

c) egg, sweet pepper, black caviar

d) black caviar, fish, liver

14. Ingredients of Complex Cold Appetizer Chicken Roll:

a) chicken, potatoes, carrots

b) cabbage, chicken, onion

c) prunes, cabbage, cheese

d) chicken, cheese, prunes.

15. Ingredients of a complex cold appetizer table champignons:

a) mushrooms, herbs, potatoes

b) mushrooms, cabbage, carrots

c) mushrooms, tomatoes, cheese

d) mushrooms, potatoes, cheese

16. Complex cold sauces include:

a) mayonnaise, vinaigrette, Tatar

b) Dutch, vegetable marinade, soy sauce

c) Madeira, Polish, horseradish sauce

d) mayonnaise, sour cream, milk

17. Name the design options for complex cold appetizers:

a) vegetable carving, powdered sugar, sauces

b) paprika, sauces, caviar

c) caviar, powdered sugar, sauces

d) sauces, vegetable carving, greens

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

a) tomato

b) red main,

c) cocktail

d) vinaigrette sauce

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

a) Tatar

b) Polish

c) cocktail

d) cracker

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

a) garlic

b) Tatar

c) Dutch

d) cocktail

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

a) mayonnaise

b) ketchup

c) Worcester

d) provence

22. Choose a complex cold sauce for meat aspic:

a) vinaigrette sauce

b) Worcester

c) horseradish sauce

d) vegetable marinade

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

a) biscuit

b) sandy

c) puff

d) custard

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

a) vinaigrette sauce

b) mayonnaise

c) Worcester

d) vegetable marinade

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

a) vinaigrette sauce

b) Worcester

c) mayonnaise

d) vegetable marinade

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

a) mayonnaise

b) Worcester

c) vinaigrette sauce

d) vegetable marinade

27. Name the range of complex cold dishes:

a) meat aspic, pate, sandwich

b) jellied fish, canape, stuffed egg

c) jellied meat, pate, roll

G) cheese balls, roll, pate

28. Cold dishes are served with:

a) 25-80 g

b) 100-120 g

c) 150-250 g

d) 250-400 g

29. Serving temperature for cold complex dishes:

a) 5-6 °С

b) 10-12 °С

c) 8-10 °С

d) 15-20 °С

30. For cooking fish in aspic fish:

a) extinguish

b) roast

c) baked

d) cook

31. Ingredients for cooking jellied fish:

a) fish, broth, gelatin

b) agar-agar, sour cream, fish

c) gelatin, broth, fish

d) starch, fish, milk.

32. Ingredients for making fish jelly:

a) gelatin, mayonnaise, carrots

b) broth, milk, agar-agar

c) broth, gelatin, spices

d) starch, sour cream, spices

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

a) 6 hours

b) 60 minutes

c) 2 hours

d) 30 minutes

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

a) warm up

b) chill

c) put in boiling water for 3 seconds

d) soak in boiling water for 3 minutes

35. Name the range of complex cold poultry dishes:

a) chicken pate, chakhokhbili, stew

b) chicken tobacco, breast medallions, chicken pate

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

d) chicken pate, galantine, breast medallions

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

a) appearance, color, smell, texture, taste

b) smell, appearance, temperature

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

37. Deadlines for the implementation of complex cold dishes:

a) 24 hours

b) 48 hours

at 6:00

d) 36 hours

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

a) marinated

b) jellied

c) pate

d) stuffed

39. Ingredients for making salmon mousse:

a) olives, cheese, tomatoes, salmon

b) eggs, cheese, sausage, salmon

c) ham, salmon, cream, cheese

d) mini tartlets, salmon, eggs, tomatoes

40. Ingredients for making a complex assorted snack:

a) tomatoes, eggplant, zucchini

b) potatoes, eggplant, zucchini

c) tomatoes, cabbage, carrots

d) cucumbers, onions, zucchini

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

a) marinating

b) baking

c) wrapping

d) stuffing

42. It is sometimes final stage before using a cold snack, and also precedes heat treatment:

a) wrapping

b) baking

c) marinating

d) stuffing

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

a) rolls (terrines)

b) salads

c) pate

d) mousse

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

a) rolls (terrines)

b) carpaccio

c) pate

d) mousse

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

a) wine

b) vinegar

c) mustard

d) pepper

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

a) cheese

b) greenery

c) fruit

d) flowers

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

a) salt and pepper

b) cream and vinegar

c) flavor additives

d) eggs and milk

48. With the right selection and professional use it adds a delicious flavor to complex cold dishes and sauces:

a) wine

b) sugar

c) salt

d) vinegar

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

a) red wine

b) fortified wine

c) brandy

d) white wine

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

a) divorce

b) boil

c) cool down

d) insist

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

a) aluminum

b) cast iron

c) enamelled

d) iron

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

a) lettuce

b) jelly

c) filling

d) pate

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

a) wine

b) cheese

c) sour cream

d) mayonnaise

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

a) bacon

b) cabbage

c) test

d) synthetic film

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

a) 5

b) 9

at 3

d) 4

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

a) syrup

b) broth

c) oil

d) jelly

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

a) yeast

b) shortbread is not sweet

c) puff

d) custard

58. For stuffing eggs use:

a) cutlet mass

b) raw fish

c) caviar, cheese, mushrooms, salmon

d) stewed cabbage

59. Spicy profiteroles are prepared from dough:

a) custard

b) sandy

c) biscuit

d) puff

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

a) biscuit

b) sandy

c) puff

d) custard

Section No. 4 Quality control of complex cold culinary products

1. Who exercises control over the quality of catering products?

A) sanitary and technological food laboratories;

B) enterprise accounting;

C) the quality control department of the enterprise;

D) enterprise administration.

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

A) the completeness of the investment and good quality;

B) poor quality;

B) underinvestment;

D) non-toxic.

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

A) the speed of evaluation;

B) the subjectivity of the assessment;

C) objectivity of the assessment;

D) the impossibility of establishing the chemical composition.

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

A) colorimetry;

B) refractometry;

B) nephelometry;

D) iodometry.

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

A) chemical

B) physical;

B) bacteriological;

D) organoleptic.

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

A) to determine the readiness of meat and fish;

B) to determine the charge for a dish;

C) to determine the juiciness of a dish;

D) to determine the uniformity of the dish.

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

A) before the start of the sale of products;

B) during the sale of products;

C) after the sale of products;

D) not recorded.

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

A) young chefs;

B) cooks with long work experience;

C) qualified chefs;

D) production manager.

9) What is the optimal temperature in the room where the organoleptic evaluation of dishes is carried out?

A) 20 °C;

B) 30 °C;

C) 17 °C;

D) 27 °C.

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

A) iodometric;

B) refractometric;

B) nephelometric;

D) Mohr's method.

Answers to tests

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

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

Section 3 Preparation of complex cold culinary products

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

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

1.5 Ways to design and serve complex cold dishes

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

1.7 Labor protection

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

1.9 Basic utensils for serving cold fish dishes

1.10 Quality requirements. Shelf life of prepared meals

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

2. Practical part

2.1 Complex cold dishes from whole boiled fish

2.2 Development of TTK for a complex cold dish

Conclusion

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

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

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

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

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

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

Cold dishes and snacks should be beautifully presented.

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

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

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

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 cooking. This determines the great importance of fish dishes and their widespread use not only in the daily diet, but also in the dietary and baby food.

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

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

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

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

An important distinguishing feature of fish oils is the predominance of unsaturated fatty acids in their composition, which, as established in recent years, play a special role in human nutrition. Fish and seafood contain such essential compounds for humans as essential amino acids, including lysine and leucine. A special place among unsaturated fatty acids belongs to eicosapentaenoic and docosahexaenoic acids, the most important of the omega-3 fatty acids. Omega-3 fatty acids provide big influence for the course and treatment cardiovascular disease 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 in connection with high calorie and the content of fat-soluble vitamins - for rickets and for enhanced nutrition.

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

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

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

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

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

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

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

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

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

Fish with 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 to avoid rapid hydration and loss nutrients thawed in air, in a cold room.

Cutting fish with a bone skeleton.

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

For use with the whole head (small);

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

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

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

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

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

For stuffing whole.

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

1.5 Ways to design and serve complex cold dishes

When serving cold fish dishes and snacks, various sauces, dressings and marinades are widely used, which makes it possible to obtain dishes with a variety of 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 farms of small capacity, selling a small assortment of cold appetizers with a workshopless structure, a separate area is allocated for the preparation of cold dishes. workplace in the common production area. Cold shops are designed for preparing, portioning and decorating cold dishes and snacks. The range of cold dishes depends on the type of enterprise, its class. So, in a 1st class restaurant, the assortment of cold dishes should include at least 10 dishes daily, upper class- 15 dishes. The range of products of the cold shop includes cold appetizers, gastronomic products (meat, fish), cold dishes (boiled, fried, stuffed, aspic, etc.), lactic acid

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

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

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

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

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

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

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

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

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

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

1.7 Labor protection

Individuals who have undergone special training and are over 18 years of age are allowed to cook their own meals. They need to undergo a medical examination and repeat it every six months. An initial safety briefing is conducted, then repeated every 3 months.

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

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

Labor protection rules during work.

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

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

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

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

Good personal hygiene is essential in preventing food contamination with 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.

Catering employees who have direct contact with food products, prepared meals and desserts must strictly observe the requirements of personal hygiene, pay special attention to body hygiene and cleanliness of work clothes, and treat in a timely manner inflammatory diseases skin, throat, or other organs where the infection can get into food.

1.9 Basic utensils for serving cold fish dishes

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

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

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

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

You can not put a salad bowl in front of the visitor, this place on the table is intended for a plate into which an appetizer 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 a fish snack, it is necessary to replace the snack plate and the snack device.

1.10 Quality requirements. Shelf life of prepared meals

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

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

Quality requirements for powdered fish dishes. admitted gefilte fish and fish in the form of portioned pieces or a whole carcass retains its shape well. Clots of coagulated proteins are allowed on the surface of the fish, therefore, to improve the appearance of the dish, the fish is poured with sauce, decorated with lemon, mushrooms, crayfish tails or crabs.

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

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

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

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

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

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

Requirements for the quality of dishes from chopped natural fish and cutlet mass. Dishes from chopped natural and cutlet mass must retain their shape. The surface of fried foods, on be with golden brown, no cracks. Breading lag is not allowed. Color on a section - from white to gray.

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

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

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

Compliance with the recipe;

The correctness of the development of fish;

The correctness of cutting portioned pieces;

Breading condition;

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

Appearance;

Taste and smell of finished fish, consistency;

Appropriate garnish and sauce for specific food.

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

Fish (fillet) boiled

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

Fish (unpacked in pieces) boiled

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

Fish (whole head) boiled

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

Fish (sturgeon family) boiled

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

Salted boiled fish

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

2.2 Development of TTK for a complex cold dish

Technical and technological map

Name of the dish: Boiled fish

Type of processing: Cooking

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

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

Technological map of preparation:

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

Conclusion

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

Muscle, together with adipose and connective tissue, is the main edible part of the fish, which makes up approximately half of the total mass. According to the fat content, fish are conditionally divided into three categories: lean - up to 2% fat, medium fat - from 2 to 5, fatty - from 5 to 15%. Fish with a fat content of 5 to 15%. Fish with a fat content of 15 to 33% is classified as especially oily. The amount of fat in fish depends on its type, age, location and time of year. The fat content affects the palatability of the fish and its culinary uses. Fish fat is easily melted and absorbed by the human body, and the presence of vitamins D and A significantly increases its value. The largest amount of fat contains such fish as eel, lamprey, sturgeon, salmon, herring, coal fish, etc. Skinny fish include cod, pike, zander, perch, smelt. Sea fish is rich in minerals - phosphorus, sodium, calcium, potassium, as well as microelements iodine, copper, cobalt, manganese, etc. Due to the presence of more iodine, fish is classified as a dietary product and is recommended to be included in the diet of the elderly. Extractive substances in the process of heat treatment pass into the broth. They consist of creatine, creatinine, which stimulate appetite and secretory activity of the stomach. 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 those suffering from diabetes can eat it without any restrictions, because the amount of carbohydrates in it is negligible - only 0.1%. Fish, which competes with chicken in this regard, is an excellent source of protein. High Quality, which contains all the amino acids necessary for normal life. It also compares favorably with meat protein in the presence of methionine. Due to the fact that the collagen that makes up the connective tissue has the ability to quickly turn into a soluble form, the fish is easily boiled soft, and its tissues become loose, due to which there is a maximum and rapid absorption of all nutrients. The richest fish in protein content include salmon, trout, salmon, beluga, it is easier to say that all representatives of the sturgeon and salmon orders. The great importance of fish dishes in human nutrition is also supported by a large indicator of nutritional value due to the increased content of fatty acids. Most of all, this applies to fatty marine varieties of fish - salmon, mackerel, herring, trout, salmon and others. Polyunsaturated acids are the owners of great physiological activity, have a beneficial effect on intercellular processes, have anti-inflammatory properties, reduce the level of fat in the blood and help in reducing body weight.

List of used literature

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

33) http://infourok.ru/razrabotka_zanyatiya_na_temu_lichnaya_gigiena_rabotni

34) 23.kov_predpriyatiy_obschestvennogo_pitaniya-180672.htm

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

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Cold complex sauces. Range. Technology and modes of preparation. Registration and evaluation of the quality of finished products. Innings. Selection of cold sauces for various groups of dishes

Sauces in vegetable oil

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

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

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

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

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

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

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

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

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

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

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

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

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

Mayonnaise with horseradish. INmayonnaise add grated horseradish.

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

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

Vegetable oil dressings

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

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

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

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

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

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

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

Vinegar sauces

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

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

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

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

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

Oil blends

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

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

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

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

Served with boiled potatoes, used for making sandwiches.

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

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

Mustard oil. Butter is whipped with table mustard.

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

The use of industrial sauces makes it possible to expand the range of sauces used in public catering.

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

Sauce spicy tomato. It is prepared from fresh tomatoes or somethingmatte puree with sugar, vinegar, salt, onion, garlic and spices.

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

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

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

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

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

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

Assortment and principles of combination sauces with different dishes

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

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

Sauces

Oil blends

Oil green

Fried fish, entrecote, beefsteak

Kilechnaya oil, herring oil

Fried fish, boiled potatoes, pancakes and for sandwiches

Cancer oil

crayfish soup

Cheese butter

For sandwiches and decoration of dishes

Mustard Oil

For sandwiches

Vinegar sauces

vegetable marinade

Fish fried and cold

Horseradish with vinegar

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

Vegetable oil sauces

Mayonnaise

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

Mayonnaise with gherkins (tartare)

Fish and vegetable cold dishes and deep-fried fish

Mayonnaise with sour cream

Meat and fish cold dishes, for dressing salads

Mayonnaise with herbs (ravigote)

Cold and hot meat and fish dishes

mayonnaise with horseradish

Fish dishes, jelly, boiled meat

Mayonnaise with tomato (sharon)

Dishes of fried fish and boiled cold fish

Mayonnaise with jelly (banquet)

For decorating fish, meat and poultry dishes

salad dressing

Salads and vinaigrettes

mustard dressing for salad

Salads and vinaigrettes

Mustard dressing for herring

Herring

Vinaigrette sauce

offal dishes

industrial sauces

mayonnaise

Salads, dishes and industrial sauces

Tomato sauce spicy

In the manufacture of meat, fish and vegetable dishes

Kuban sauce

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

Ketchups

Meat, vegetable and pasta dishes

Sauce "Southern"

Dishes oriental cuisine, addbred meat sauces and mayonnaise

Tkemali sauce

Dishes of Caucasian cuisine

fruit sauces

Add mayonnaise to salad dressing

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

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

Organization of safe preparation of cold meals and snacks

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

The cold shop is located, as a rule, in one of the brightest rooms with windows facing north or northwest. When planning the workshop, it is necessary to provide for a convenient connection with the hot workshop, where the heat treatment of the products necessary for the preparation of cold dishes is carried out, as well as with the distribution of washing tableware.

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

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

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

Requirements for the quality of cold dishes and snacks

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Requirements for the quality of cold sauces

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

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

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

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

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

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

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

Conditions and terms of storage of cold dishes and snacks

Cold dishes and snacks are perishable items, so they should be prepared in small portions andquickly sell, as storage dramatically worsens their tasteand appearance.

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

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

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

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

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

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

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

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

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

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

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

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

Conditions and terms of storage of cold sauces

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Sanitary quality control of prepared food

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

Public catering products have many properties that can manifest themselves during their consumption, i.e. during development, production, storage, transportation, use.

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

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

Quality indicators are used to evaluate the quality of products.

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

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

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

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

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

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

Product quality indicators

Properties

Weight factor

Average results

estimates

Smell and taste

4

4,5

Structure (sectional view)

3

3,0

Color

2

4,0

Form

1

2,0

surface and itsfinishing

2

3,7

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

marriage

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

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

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

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

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

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

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

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

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

Dishes are tasted in a certain sequence, and blueYes set meals in the order in which they are offeredconsumer.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

SCHEME

ORGANOLEPTIC ASSESSMENT QUALITIES OF SEMI-FINISHED PRODUCTS,

DISHES AND CULINARY PRODUCTS

Date, time of product manufacture

Name of products, dishes

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

Permission to implement (time)

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

FULL NAME. the person who performed the marriage

Note

1

2

3

4

5

6

7