Thermal cooking. Assortment of dishes and culinary products from fish

Fish semi-finished products are prepared from live, chilled, frozen fish.

Assortment of fish semi-finished products: fish soup sets, fish cakes, frozen fish dumplings, minced fish frozen, fish fillet.

Fish semi-finished products are not divided into varieties.

All products must be fresh, taste and smell (after cooking) - pleasant, without discrediting signs.

For cooking culinary products chilled, frozen, salted fish not lower than grade I and fish semi-finished products; use boiling, frying, stewing, baking.

Assortment of culinary products: fried, boiled, jellied, baked fish, rolls, brawns, jellies.

Fried fish - small fish are fried whole, large and medium fish are pre-cut into pieces weighing up to 200 g. They are fried in breading and without breading, in a lezon (a mixture of eggs, flour, salt and water).

Boiled fish - mainly sturgeon fish are cooked in boiled form. The fish, cut into pieces, is boiled in water until tender.

Baked fish - prepared from all types of fish (except sturgeon, salmon, pike perch). The fish is baked on baking sheets at a temperature of 150-170°C for 40-90 minutes.

Culinary products from minced fish: fried fish cutlets, fish sausages and frankfurters, stuffed fish.

Crab sticks- they are prepared from minced fish with the addition potato starch, egg whites, salt, water, monosodium glutamate, crab flavor and color.

Culinary products from fish caviar: caviar casserole, eggs, caviar oil - are produced from salted pollock caviar and butter.

Fish meal culinary products: pies, pies, kulebyaki, belyashi, pasties with fish filling, fish donuts, etc.

Culinary products from salted herring fish and mackerel: minced herring, pastes from herring fish and mackerel, herring in various sauces.

The quality of culinary products is evaluated by appearance, taste, smell, texture, salt content. Products must be of the correct form, evenly fried.

Color of products from golden yellow to brown for fish and fried cutlets.

The consistency of the products is dense, juicy, the products must be well boiled, fried until fully prepared.

Fish semi-finished products and culinary products - perishable and especially perishable products.

They are stored in commercial enterprise at a temperature of 0°C for a long time (in hours):

jellied fish - 12;

cutlets, pies with fish filling - 24;

boiled and stuffed fish - 36;

fried fish, caviar casseroles, sausages, fish rolls - 48;

baked fish - 72;

minced fish raw - 6.

Frozen fish semi-finished products are stored at -18°C for 2-8 months.

Fish semi-finished products are called chilled wife Fish, cut as chilled or frozen fish, divided into portions, fully prepared for cooking.

For the production of semi-finished products, live, dormant, chilled and frozen fish are used.

The following types of semi-finished products are produced: frozen fish of a special cut, minced fish food ice cream, fish shish kebab, fish soup sets, fish cutlets, frozen fish dumplings, fish ice cream fillet.

Frozen fish of special cutting (GOST 17660-97) - carcasses various kinds fish enchanted in the form of blocks, individually or in film bags in portions weighing up to 1 kg. The quality of special cut fish is determined by its appearance (color, surface condition, consistency). The semi-finished product must have a clean surface of natural color. The consistency after defrosting is dense, typical for this type of fish. The smell characteristic of fresh fish, without discrediting signs. At ocean fish iodine smell and taste is allowed. Special cut fish is stored frozen in refrigerators at a relative humidity of 90 ... 95% and a temperature of -18 0 C for 6 months from the date of manufacture, and at a temperature of -2 to +2 0 C for 24 hours.

Minced fish food- this is fish meat, chopped, of a homogeneous consistency, with or without additives. Minced fish is prepared from pollock and various, mostly low-fat and small-sized fish. For minced meat, gutted fish without skin and bones is used. Two types of minced fish are produced: special frozen food minced meat and frozen minced meat. The color of the special ground meat is white to gray, and the ice cream ground color is light to gray. The consistency is homogeneous, after cooking it is dense (minced meat should not disintegrate), slight inclusions of the skin are allowed. Minced fish is packed in cardboard boxes weighing up to 1 kg. Minced fish food ice cream is stored at a temperature of -18 0 C for 3 months, minced food special from pollock - 6 months.

Fish shish kebab prepared from fish of the sturgeon family. The cut fish is cut into pieces weighing 20 g, strung on sticks along with onions and marinated. Ready barbecue packed in cellophane, bags or molds made of polymeric materials. The kebab should have the aroma of marinade and onions, without foreign odors.
Fish soup sets are prepared from any type of fish, except for herring, oceanic cartilage and small things of all groups. For soup sets, heads, cartilage, pieces of carcasses obtained by cutting fish are used. Soup sets designed for cooking fish soup and fish soups.

Fish cutlets obtained from minced fish with the addition of butter, raw eggs, boiled grated carrots, salt, pepper, onions. Bread cutlets in breadcrumbs. Weight cutlets 45…50g, 80…85g. The shape of the cutlets is round or oval, the surface is evenly covered with breading or without it, the consistency is viscous, the color of the gap is light gray, the smell is without damaging signs. Salt content 1…2%.

Frozen fish dumplings prepared from yeast-free dough and minced fish. For the dough, flour of the 1st grade is used, onion, oil are added to minced fish, raw eggs and spices. Pelmeni are frozen to a temperature of -10 ... -12 ° C, packaged in cardboard boxes with a capacity of 350 g or more.

Crab sticks prepared from minced fish, starch, egg whites, salt, water, sodium glutamate, crab flavoring and dye (in accordance with GOST 7630-96). Store at a temperature of +5 to -1 °C for 72 hours.

Fish culinary products have been cooked and are ready to eat. Depending on the method of culinary processing, the following groups of products are distinguished:

Natural: fried, boiled, baked fish, fish rolls, jellied fish;

Formed on the basis of minced meat: cutlets, meatballs, meatballs, meatballs, stuffed fish, sausages and fish frankfurters;

Fish meal products: fish feast;

Fish and oil products: herring oil, sprat oil, salmon oil;

Frozen products: dumplings, fish fingers, saltwort fish.

The quality of culinary products is determined by organoleptic indicators ( appearance, texture, smell, taste, shape), salt content (1.5 ... 2.5%) and degree of readiness.

Culinary products are stored at a temperature of 2 to 6 ° C: fried fish -36 hours, baked - no more than 48 hours, fried cutlets -12 hours, fish meal - no more than 24 hours, fish sausages - no more than 2 days.

Fish culinary products during transportation must be accompanied by quality certificates, which indicate the manufacturer, date, month, year, shift, conditions, storage and sale periods.

CAVIAR

Produce caviar products from sturgeon, salmon fish and in much smaller quantities - cod fish, mullet, herring, grenadier, tuna, notothenia.

Fish caviar has a high nutritional value. Sturgeon and salmon caviar contains on average: complete proteins - 27 ... 31%; easily digestible fats - 13...

15%; minerals - 1.2 ... 1.9% (phosphorus, calcium, potassium, magnesium, iron); vitamins A, B1, 82, C and E. There is a lot of cholesterol in caviar. Sturgeon caviar contains a lot of lecithin. Moisture in caviar is from 53 to 66%.

The main method of preserving caviar is salting, which is sometimes combined with additional processing caviar by pressing, pasteurization, drying. The eggs (grain) in the body of the fish are enclosed in a ovary. Each egg consists of a shell, protoplasm and a nucleus (eye).

Sturgeon caviar. Obtained from beluga, sturgeon, spike, stellate sturgeon. The largest and most valuable is beluga and caviar. Sturgeon caviar is light, dark gray and almost black in color. Depending on the quality of raw materials and the method of preparation, the following types of caviar are produced: granular, granular pasteurized, pressed and oval.

grainy caviar represents whole grains - eggs, separated from mature eggs on a special apparatus - a screen, washed cold water and salted with fine table salt with or without the addition of antiseptics. The caviar salting lasts 1...3 minutes, after which the caviar is quickly separated from the brine and sent for packaging.

Release granular caviar packaged in cans or barrels - canned, barreled and canned pasteurized. Salted caviar is packaged in jars with a capacity of up to 2 kg. Granular canned caviar is slightly salted, therefore, to increase its storage stability, an antiseptic must be added during the production process.

Barreled caviar is packaged in oak barrels with a capacity of up to 50 liters, coated inside with paraffin and outside with drying oil. This caviar is different from canned high content salt and does not contain antiseptics. By quality, canned and barrel granular caviar is divided into the highest, 1st and 2nd grades.

The highest grade is caviar from one type of fish, one pickle. The eggs are the same size, medium and large, the same color - from light to dark gray. In sturgeon caviar, the color may have a yellowish or brownish tint. The consistency of the highest grade caviar is crumbly, the eggs are easily separated from one another. The taste is pleasant, slightly salty, without foreign flavors and odors.

Caviar 1st grade - eggs from one type of fish of one salting, different sizes and colors, darker. The consistency may be thick or moist.

Sturgeon caviar of the 2nd grade - caviar of one salting, but different types fish. Eggs of different sizes and colors, the consistency is thick or wet. There may be a taste of silt or sharpness.

Store granular caviar at a temperature of -3...-6 °C and relative air humidity of 75...80%, canned caviar - up to 10 months, barreled caviar - up to 8 months. Canned pasteurized sturgeon (GOST 6052-2004) is prepared from lightly salted or canned caviar of the 1st and 2nd grades, with or without the addition of antiseptics. Caviar is packaged in jars of different capacities, hermetically sealed and pasteurized at a temperature of 60 °C. Taste advantages during pasteurization are reduced. Pasteurized caviar is not divided into commercial grades.

In a packaging unit, caviar should be from one type of fish, one salting. The eggs are the same size, the same color. The consistency is crumbly to firm, and may be slightly moist. The taste and smell are typical for pasteurized caviar, without foreign tastes and smells. A slight taste of silt or sharpness is allowed. Salt content from 3 to 5%. Store pasteurized caviar at a temperature of -2 ... -4 ° C for up to 12 months.

Pressed caviar is produced from small sturgeon caviar or caviar of other sturgeons with a weak grain, not suitable for the production of granular caviar. Salt caviar for 2 ... 3 minutes. heating the brine before salting to 40 ... 50 ° C. After salting, the caviar is separated from the brine, placed in linen bags and pressed to remove the remaining brine. Then they are taken out of the bags, mixed to give homogeneous consistency and salinity. Pressed caviar is packed in oak barrels or jars weighing 1...2 kg. By quality, pressed caviar is divided into the highest, 1st and 2nd grades. Pressed caviar has higher nutritional properties than granular.

TO top class caviar is dark, of the same color. The consistency is medium soft, well spreadable. The taste and smell are pleasant, the taste is lightly salted, characteristic of pressed caviar, with a barely perceptible bitterness, salt is not more than 4.5%.

Caviar of the 1st grade is also dark, uniform in color. The consistency is not homogeneous enough, salting is less uniform. A slight aftertaste of sharpness and bitterness is allowed. Salt content up to 5%.

Caviar of the 2nd grade may have different shades of color (variegated). The consistency of caviar is allowed to be heterogeneous (from liquid to solid); salting is uneven. A slight smell of fat, bitterness and a silty aftertaste are allowed. The taste is more salty, salt up to 7%.

Yastik caviar cooked on unripe caviar, from which it is impossible to separate the ovary film, or from overripe caviar with a very weak shell. Yastyks are cut into pieces, salted in cold brine for 5-8 minutes. after that, the brine is allowed to drain for 2 ...

3 hours and pack the caviar in barrels or jars. Sturgeon caviar is not divided into varieties. Store at a temperature of - 4 ° C and relative humidity at a temperature of - 75 ... 80% for 6 months.

In accordance with GOST 7630-96, jars with impending lids with sturgeon caviar are applied with: name and location of the enterprise - manufacturer of caviar, trademark of the enterprise, variety (or availability of varieties), date of manufacture, shelf life, storage conditions, master number, information data about the energy and nutritional value of 100g. On a jar with granular caviar, caviar color symbols are applied. For beluga caviar: light gray - 000, gray - 00, dark gray -0. For sturgeon caviar and spike: light gray, gray and yellowish - A; dark gray and brown - B. For sturgeon caviar, color marks are not made.

Salmon caviar. It is produced from the ovaries of the Far Eastern salmon - chum salmon, pink salmon, merka, coho salmon, chinook salmon. The best taste properties are characterized by caviar of chum salmon and pink salmon. Sockeye salmon and chinook caviar have a noticeable aftertaste of bitterness.

Salmon caviar surpasses sturgeon caviar in protein content and is almost as good as fat content, but inferior in taste.

salmon caviar are made mainly granular and less often ovary. Granular caviar is obtained from fresh grain, then salted for 6 ... 8 minutes. in boiled and cooled to 10°C brine.

After separating the brine and caviar, an antiseptic is added (a mixture of urotropin and sorbic acid), and then a little refined sunflower or corn oil(to prevent sticking of eggs) and glycerin (to soften the taste of bitterness and prevent drying out). In terms of quality, salmon caviar (GOST 18173-2004) is divided into the 1st and 2nd grades.

Caviar of the 1st grade should be from the same breed of fish, of the same color and size, without pieces of film, the eggs should be clean, elastic, well separated from each other. A small amount of bursting eggs (shovel) and a slight viscosity of caviar are allowed. The taste and smell are pleasant, without discrediting signs of this species. It may have a slight aftertaste of bitterness and spiciness; for sockeye salmon and coho salmon caviar - a bitter aftertaste. Salt content 4.. 6%.

In the 2nd grade, a mixture of caviar of different types of fish, non-uniform color, pieces of film is allowed. The eggs are weak, there is a lot of spatula, the consistency is viscous, but without significant sludge. A slight sour smell and a taste of bitterness and pungency are allowed. Salt content 4...8%.

Caviar is packaged in jars with a capacity of up to 3 kg.

Yastik caviar salmon are prepared from immature or overripe ovaries, as well as ovaries of frozen fish. Salted yastyki are placed in barrels with a capacity of 25, 30 liters. Salts in roe with wet salting from 7 to 10%, with dry salting - from 13 to 20%.

Yastik caviar is salted with whole yasgyks, producing it from vobla, ram (tarama), bream, pike perch (galagan). By quality, this caviar is divided into the 1st and 2nd grades, the salt content in both is from 14 ... 16%.

Caviar of partial fishes. Produce breakdown, yastichnaya, pasteurized, frozen, salt-cured.

Breakthrough caviar obtained from carp, pike perch, asp, pike, herring. To separate the yastchy films, it is punched through a screen, then salted. Punch caviar is not divided into varieties. This caviar should be from one type of fish, uniform in color. Its consistency is soft, liquid, slight hardness is allowed. Taste and smell are normal, but there may be a slight bitterness and silty taste. In canned caviar, the salt content should be no more than 6 ... 8% in barrel lightly salted caviar - up to 10%. and in salted caviar - up to 14%.

pasteurized caviar prepared from breakout caviar. Caviar is packaged in jars, hermetically sealed and pasteurized. It is not divided into varieties.

Ice cream caviar obtained from fresh punched or ovary caviar (from pollock, cod, tuna), freezing it in molds or waxed bags (boxes) from 0.5 to 5 kg. Use this caviar for culinary products. It is not divided into varieties.

Salted dried caviar produced from mature mullet, striped mullet, notothenia. The ovaries are washed in cold water, sorted and salted (salt 5 ... 6%). After salting, it is soaked and dried for 25 ... 35 days. Assorted yastyks are treated with glycerine and covered with a mixture of wax and paraffin 1...2 mm thick. By quality, this caviar is divided into 1st and 2nd grades. Salt content in the 1st grade - no more than 6%, in the 2nd - 10%, moisture in both grades 15 ... 20%. The product has high delicacy (taste) properties.

Protein granular caviar is obtained from milk casein, gelatin, corn oil, vitamins with additives fish oil, monosodium glutamate, food aromatics.

Packaging, labeling, storage of caviar. A stamp with conventional signs is placed on the lid of the caviar jar. Marking on cans "Grained salmon caviar" can be two- or three-row:

The first row is the date of manufacture of caviar (for example, 091110:09-day, 11- month, 10-year);

The second row is the word "Caviar";

The third row is the number of the enterprise (for example, B22), the number 1 is the first shift, P is the index of the fishing industry.

Store fish caviar in refrigerators at a temperature of -2 to -6 ° C and a relative humidity of 80 ... 85%. The shelf life depends on the type of caviar, the method of its processing, and with strict observance of the indicated regimes, it can vary from 4 to 12 months.

Caviar defects. Distinguish natural defects of caviar and received in the course of production or storage. The natural (permissible) defects of caviar include:

smack of silt- an unpleasant marsh (musty) taste. Allowed only in caviar of the 2nd grade;

overripe caviar- may be from spawning fish. The eggs have a weak shell and cannot be stored for a long time. Such caviar belongs to the 2nd grade.
During production and storage, the following defects may appear:

sharpness- slight sour taste. irritating throat, reduces the grade of caviar;

bitterness- appears as a result of rancidity of fat and also reduces the grade of caviar;

mold - a slight whitish or greenish coating on the surface of the caviar.

The grade of such caviar is reduced, but if the mold has penetrated deep into the caviar, then the product is transferred to non-standard;

Lopanets are bursting eggs. Occurs in salmon caviar as a result of untimely processing of raw. Reduces the grade of caviar;

rubberiness of caviar - the shell is too dense. Occurs in pasteurized caviar as a result of exposure to high temperature;

excessive salinity (salt content is normalized by standards).

Introduction. 3

1. Fish baking technology, assortment of dishes. 4

2. Recipes for cooking dishes from baked fish.. 8

3. Safety precautions. 10

Conclusion. eleven

Fish dishes at enterprises Catering are in great demand and sold in large quantities. Fish contains 40 to 65% edible meat rich in proteins. The amount of proteins in soft raw fish ranges from 6.5 to 27%, and in boiled and fried fish - from 8 to 35%. About 90% of proteins are complete. The ratio of amino acids in them is close to optimal.

In dishes prepared from perch, pike, bream, roach, burbot, crucian carp and other fish in central Russia, there are a lot of proteins that are extremely necessary for the life of the body. Here are comparative figures that speak about the nutritional value of fish dishes. In 100 gr. beef contains 19% protein, 9.5% fat, 0.4% carbohydrates, calorie content is 166. And in 100 gr. river fish on average contains 15.9% protein, 2.5% fat, 0.1% carbohydrates, calorie content is 91.

The fish of central Russia are lean. In terms of taste, pike, pike perch and bream are in the first place. Burbot differs in that its liver reaches 7-9% of its own weight and it contains many nutrients.

Fish dishes are widely used in medical or sparing nutrition. Doctors recommend a fish diet for obesity.

Fish dishes are widely used in daily diet, but are especially valued in dietary nutrition. This is due not only to high nutritional value and taste, but also to easy digestibility and beneficial effects on the body.

1. Fish baking technology, assortment of dishes

Baking fish is as follows. Fish products are placed in a shallow dish with a small amount of fat, but without preheating to a high temperature. Then the dishes with the fish are placed in the oven.

Bake mostly whole medium-sized fish or fish fillet. Especially tasty in baked form: carp, crucian carp, zuban, cod, halibut, notothenia, grenadier, merow, bluefish, oily fish, sole, sardine, mackerel, sea bass.

Fish can be baked sour cream sauce or mayonnaise, in the test.

In no case should you bake (or fry) sea fish in breadcrumbs. Wheat flour is best suited for these purposes, into which 1/4 potato flour is sometimes mixed.

Some housewives bake fish like this. A special grate or 3-4 wooden sticks are placed on a greased frying pan or in a stewpan (this simple technique allows you to avoid burning the fish from below). Boiled potatoes, sliced ​​\u200b\u200band butter are placed on top of the fish, and then poured with sour cream (or white, sour cream or milk sauce), sprinkled with grated cheese, sprinkled with melted butter and put in a very hot (up to 250-280 ° C) oven cabinet. Bake for 15-30 minutes, then reduce the heat in the cabinet. During baking in moderate heat, the fish is poured with broth from a baking sheet.

Exists the old fashioned way baking fish in parchment paper. The whole fish or cut into pieces is placed on parchment paper, greased with butter or vegetable oil, sprinkle with chopped herbs. Wrap tightly in paper, grease the outside with oil or fat. The fish wrapped in this way is placed on a baking sheet, which is placed in an oven. Approximately 20-30 min. the fish will be ready. Instead of parchment paper can be used aluminum foil, the edges of which are bent up and compressed.

The finished fish is taken out of parchment (or foil), beautifully placed on a dish and served hot with boiled potatoes or sour cream, and cold with vegetable salad.

The failures of housewives with the preparation of fried or baked fish are most often associated with a violation of thermal processes. It is often possible to notice that the hostess in a hurry does not fry the fish for enough hot pan. Often, in the process of cooking, such housewives blur the differences between frying and stewing, frying and sauteing, boiling and stewing. And this means that the fish dish that had to be served in fried, cooked in stew.

To avoid such failures, you need to know the rules of heat treatment of fish. We remind them:

• low-fat types of fish can be subjected to any heat treatment (boil, fry, bake);
• oily fish before frying, it is necessary to bread well with the addition of spices;
• it is recommended to dry the cleaned and prepared fish before frying with a napkin or paper;
• for frying, the fish is cut into pieces obliquely at an angle of 45 °;
• it is not recommended to thaw the fillet before frying - it will be juicier and tastier;
• so that when frying the fish does not fall apart, it is recommended to salt it 10-15 minutes before frying;
• for frying fish, it is desirable to use cast iron pan, on which the fish is gradually browned and evenly brought to readiness;
• the taste of fried fish improves significantly if, before heat treatment, it is kept for 1-2 hours in a mixture of vegetable oil, lemon juice, crushed onion, roots and greens;
• the taste of fried fish will also improve if it is held in milk before frying, and then breaded in flour and fried in vegetable oil;
• fat will not splatter if the pan is covered with an overturned colander;
• so that the fish does not burn in the pan, add a little salt to the oil;
• so that the pieces of fish do not fall apart during frying, they must be salted, breaded in flour and let them lie down for 10-15 minutes, then put in a pan in hot oil;
• fish can be fried in butter, although it loses many beneficial features;
• it is better to use vegetable, and just before serving, pour cooked fish melted butter - it will give it a delicate flavor;
• it is recommended to fry fish at an oil temperature of at least 170 ° C;
• any products, including fish, must be fried or boiled first over high heat, and then the fire is reduced in order to fry, cook slowly, over low heat;
• when baking fish in sour cream sauce, first pour some of the sauce into the pan, and then put the fried fish;
• the fish is baked in a very hot oven, then a golden crust forms on the surface of the sauce and the dish turns out juicy;
• fish is best fried or baked just before dinner and immediately served on the table; after standing for some time after cooking and drying, fish dishes lose their taste and quality.

The fish is baked with or without sauce. Without sauce, I usually bake a whole fish. To do this, it is cleaned, sprinkled with salt, pepper and baked in ovens. More often baked fish with sauces. Portioned pans are greased, a little sauce is poured, a side dish is placed, prepared fish is poured, sauce is poured, sprinkled with grated cheese, sprinkled with butter and baked at a temperature of 250 - 2800C. Fish, cut into portions, from fillet without rib bones, is baked under sauces. You can bake fish raw, poached or fried. Raw fish is baked with white sauce and boiled potatoes. Poached - under steam or milk sauce with boiled potatoes or pasta. Fried - with fried potatoes or crumbly buckwheat porridge with sour cream or tomato sauce with onions and mushrooms.

Fish baked in Russian. Pieces of raw fish without bones with skin are placed on a greased frying pan, salted, peppered, slices of peeled boiled potatoes are placed around, poured with white sauce, sprinkled with grated cheese or ground breadcrumbs and baked. After that, the pan is put on the stove and the sauce is brought to a boil, otherwise the fish may turn out to be raw; on vacation, I water the fish with vegetable oil and sprinkle with chopped herbs. Sturgeon fish is cut into portions without cartilage and skin, scalded and baked as described above.

Fish baked in sour cream sauce with mushrooms (Moscow style). Portion pieces of catfish, pike perch, sturgeon fish fried with fat, then put in a portion pan, on which a small amount of sauce is poured. Sauteed onions, porcini mushrooms or champignons poached with oil, circles of boiled eggs are placed on the fish. Around the fish are laid fried potatoes, all are poured with medium-thick sour cream sauce, baked and sprinkled with herbs.

Fish baked in sour cream sauce. The boneless fillet is cut into portions. Carp, tench, ide, flounder, bream can be baked whole carcasses or portioned pieces. The fish is fried with fat, placed in a greased pan, a side dish is placed nearby, poured with sour cream sauce, sprinkled with grated cheese, sprinkled with butter and baked.

2. Recipes for cooking dishes from baked fish

Pike perch baked with milk sauce

Ingredients: Fish 125, butter or margarine cream 7, mushrooms 15, crabs 10, cheese 5, white sauce 25, milk sauce 100.

Preparation: Cut pike perch fillet into 3-4 pieces per serving and stew with chopped porcini mushrooms or champignons, crayfish necks or crabs.

Add a small amount to the cooked fish white sauce, mix gently and put in a slide in shells greased with butter or creamy margarine, pour with medium-thickness milk sauce, sprinkle with grated cheese, drizzle with butter and bake.

Pour the finished fish with melted butter and decorate with pieces of crabs or caps of boiled mushrooms.

Perch baked

Ingredients: 4 pieces of perch fillet (175 g each), Salt, pepper, 2 tbsp. bite, 600 g of tomatoes, 1 bunch of green onions, 1 bunch of basil, 150 g of processed cheese, 3 tbsp. olive oil.

Preparation: Rinse the fish fillet hot water, salt and pepper to taste, sprinkle with a little vinegar. Cut tomatoes into slices green onion wash and cut into thin rings. Wash the basil too, tear off a few leaves and set aside, chop the rest. Heat the oven to 200 ° C. Lubricate the form with fat, put 2/3 of the tomatoes, onions, basil in layers, salt and pepper. Put the fish on top and drizzle with a little oil. Cut the cheese into slices and, together with the remaining tomatoes, put on top of the fish. Bake 20-25 min. Decorate with basil.

Fish baked with mushrooms and potatoes

Ingredients: Fish fillet 600 g, Mushrooms 60 g, Boiled potatoes 3 pcs., Onion 80 g, Dill greens 20 g, Flour 24 g, Melted butter 80 g, Butter 20 g, Eggs 2 pcs., Grated cheese 2 tablespoons spoons, Sour cream sauce 1 cup, Salt to taste

Preparation: Cut the fish fillet into portions, salt, bread in flour and fry in a piece of melted butter until golden color. Mushrooms cut into slices, onions into strips and fry in melted butter. Boil the eggs and cut into slices.

Pour a little sour cream sauce into the pan, put the fried fish, and around it - slices of boiled potatoes. Put fried mushrooms and onions on the fish, egg slices and pour everything with sour cream sauce. Then sprinkle with grated cheese, drizzle with butter and bake in the oven.

Serve sprinkled with chopped dill.

3. Safety

The general requirements for labor protection and safety in fish shops are the same as in other shops. In addition, it is necessary to comply following rules: during work, remove and recycle waste in a timely manner, monitor the sanitary condition of the workshop and each workplace, thoroughly rinse and wipe all machines after work is completed, scald the cutting chair with boiling water and cover it with salt.

When operating any electrical appliances, machines, you need to know that they must be grounded, rubber mats must lie near them, all current-carrying parts are insulated.

The layout, dimensions of the premises of all production workshops ensure the safety of the work of cooks. Proper lighting plays an important role, the ratio of window area to floor area should be 1:6.

Equipment	Safety Rule
Electric stove PE-0.51	Check the sanitary condition, the presence of grounding, rubber mat and package switches It is forbidden to leave the burner unloaded on the heating mode The surface must be smooth, without cracks. At the end of the work, turn off the tile and carry out sanitary cleaning
Inventory	Tools
	1. Tablespoon
2. Cutting board	2. Shoulder
3. Frying pan
4. Saucepan
5. Plate

Conclusion

Fish is valuable food product. In terms of nutrition, it competes with the best varieties of meat. But unlike the latter, it is easier and faster absorbed by the body, and for this reason it is widely used in dietary nutrition, on the menu for children and the elderly. The inhabitants of rivers, ponds and lakes contain trace elements, vitamins, fats and proteins necessary for our body. By the amount of proteins, for example, pike perch is superior to chicken, carp - beef. Also in the fish there is boron, lithium, iron, copper, potassium, calcium, cobalt, magnesium, manganese, bromine, phosphorus. Even gold has been found in the fish of the Voronezh River.

The fish is rich in nitrogenous extractive substances. Thanks to this feature fish broths excite appetite, stimulate gastric secretion. The proteins of fish meat are better absorbed by the human body than the proteins of the meat of terrestrial animals. And fish oil contains fatty polyunsaturated acids with biological effectiveness. It is rich in vitamins A and D. Fish meat contains vitamins of group B - B 1, B 2, PP, B 12, biotin and pantothenic acid, as well as small quantities vitamin C.

Meat marine fish rich in valuable minerals, the bulk of which is represented by potassium, sodium, calcium, magnesium, phosphorus, chlorine. As well as iodine and fluorine.

Fish proteins are easier to digest and absorbed by the body. The calorie content of fish is slightly lower than that of meat. Fish oil is useful, it contains a lot of vitamin A and a large amount of essential polyunsaturated fatty acids. The amount of fat in different types of fish is not the same. River predators like pike, perch, pike-perch have less than 1% fat. Bream, catfish, carp already have up to 2.5% fat.

Bibliography

1. Anfimova N.A., Tatarskaya L.L. Cooking. - M.: Enlightenment, 2002.

2. Bordunov V.V. Merchandising, 1987

3. Ermakova V.I. Cooking. - M.: Enlightenment, 1993.

4. Matyukhin Z.P. Fundamentals of nutrition, hygiene and physiology. - M.: Enlightenment, 1999.

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The range of fish culinary products is very diverse.

Depending on the raw materials used and the method of preparation, fish culinary products are divided into:

Natural (fried, baked, boiled, aspic fish, rolls, brawns, jellies);

Fish meal (pies, kulebyaki, belyashi, fish straws);

From minced fish (fried cutlets, stuffed fish, sausages);

From fish caviar (caviar or caviar-vegetable casserole);

From salted herring fish and mackerel (chopped herring, herring in sauce (cucumber, beetroot, vegetable, etc.), herring paste, mackerel);

Fish oil fish oils(herring oil, sprat oil, salmon oil, shrimp oil, keto oil, etc.);

Quick-frozen fish culinary products (fish fried sticks, pilaf, fish hodgepodge, fish croquettes).

The quality of semi-finished products and culinary products is determined by organoleptic indicators. For culinary products and certain types semi-finished products, the standards regulate the content of salt, moisture, acidity, product weight, ratio constituent parts. For frozen products, the temperature inside the product is set not higher than -10 or -18 °С, for chilled products - from 0 to 4-8 °С; they are intended for local implementation.

The quality of culinary products is determined by organoleptic indicators (appearance, texture, smell, taste, shape, etc.), salt content (1.5-2.5%) and degree of readiness.

Fish culinary products during transportation must be accompanied by quality certificates, which indicate the manufacturer, date, month, year, shift, conditions, storage and sale periods.

Chilled fish semi-finished products and culinary products are sold only in the places of their production. Within the city, they are transported by transport with a cooling system. Frozen products are transported under the same conditions as frozen fish.

It is necessary to store and transport semi-finished fish and culinary products only in cold conditions, as they are perishable goods. Their shelf life does not exceed 48 hours. The optimum storage temperature for non-frozen products is -0.-1 °C.

Packed under vacuum in plastic film bags weighing 120, 250, 350, 500 g and frozen at a temperature of -30 to -35°C.

Fish oil at 0 ° C can be stored for 1 month.

Semi-finished products (fillet, portioned frozen fish) are stored at a temperature of -18 ° C from 1 to 8 months.

Frozen products are subject to long-term storage at a temperature not higher than -18 °C and a relative humidity of 90-95%. Under such conditions, the shelf life of frozen culinary products, depending on the type of fish and processing, is no more than 10-12 months, frozen dumplings - 10 days, other frozen fish semi-finished products - 1-8 months.

Introduction

Nutrition is one of the important factors influencing external environment on the human body. It renders big influence on his life and work. Of great importance is the organization of rational nutrition of people, ensuring health and high performance. Public catering establishments are designed to serve the population ready-made breakfasts, lunches and dinners at the place of work and study. Of great importance in improving the work of public catering enterprises is the training of qualified specialists who are able to fully use advanced technology and modern technology used in public catering establishments, properly organize technological process and ensure the production of high quality products.

The purpose of the field trip is the formation in the conditions of production of practical skills and abilities of students on the basis of the theoretical knowledge obtained and on the basis of the fulfillment of various duties inherent in their future professional activities.

The objectives of the practice are:
Familiarization with production processes at the enterprise as a whole and in separate shops;

1) Familiarization with the nature and content of the work of foremen and heads of workshops, production managers.

2) Acquisition of practical skills in operational planning of production.

3) Familiarization with keeping records of products and other inventory items by workshops and, in general, by the enterprise.

4) The study of quality control methods for raw materials, semi-finished products and finished products; normative and technical documentation regulating the quality of products.

Report

Enterprise characteristics

I did my training and work practice at the Yubileiny restaurant from March 04, 2015 to April 24, 2015.

The cafe has two workshops - a kitchen and a confectionery workshop, where workplaces are organized for processing meat, fish, and vegetables.

The restaurant is open 24/7. The restaurant has a cozy atmosphere conducive to relaxation. The hall has 80 seats and is equipped with four-seater tables with hygienic coating and semi-soft chairs. The cafe uses semi-porcelain faience, glass varietal tableware and cutlery made of of stainless steel. The cafe works on semi-finished products and raw materials. The cafe is designed for a heterogeneous contingent of consumers and is located on the city highway in the city center. Cooks of IV, V categories work in the cafe. The cafe is equipped with modern equipment: thermal, refrigeration, mechanical, non-mechanical: electric stoves, electric frying pans, deep fryers, etc.
Restaurant cooks have special clothes.

Production shops

vegetable shop
A vegetable shop is a shop where mechanical restoration vegetables, i.e. processing, washing, sorting or grading, cleaning, washing and cutting.
Equipment for processing vegetables is located in accordance with the course of the technological process. At the entrance to the room there is a small chest for short-term storage of potatoes and vegetables. Nearby is a potato peeler. The previously sorted potatoes and vegetables are poured into the car in buckets, pushed through by a special pusher. Store peeled potatoes for a short time in a bath of water. Cabbage, tomatoes, cucumbers and herbs are processed separately in a bath with running water through the shower mixer. Store vegetables and herbs in pots and trays (greens under a wet cloth).
Cutting is done manually or on a vegetable cutter, which is located in a cold shop. When manually cutting, use the middle knife of the chef's pipe and cutting boards marked "CO" - raw vegetables.
Conditions and terms of storage of peeled vegetables. Peeled potatoes are stored in cold water for no more than 1 - 2 hours. Processed root crops are stored at a temperature of 00 to 40C, covered with a damp cloth, no more than 10-12 hours. In a cafe, the following inventory is used to work in a vegetable shop: vegetable peelers marked "CO" - raw vegetables, vegetable graters, barrels for collecting waste, cutting boards marked "CO".

Meat - fish shop
Meat-fish shop is a shop where mechanical culinary processing of meat and fish, offal and poultry takes place.
Meat, fish, poultry enter the workshop from the cold store on a special trolley. The workshop has production tables, baths (for meat, fish, poultry), a refrigerator, mechanical equipment.
At the moment, large-sized meat is supplied to the cafe, and legs are bought instead of chickens.
In the meat-fish shop, the meat is first washed and processed. Then the meat bath and the production table are washed and treated with a 2% chloramine solution. After that, the processing of chicken legs begins.
Frozen legs are thawed indoors at a temperature of 8-10C and a relative humidity of 85-95% for 10-20 hours. Then the legs are washed with cold running water, removing impurities, blood clots and portioned in 120 grams. The weight of the fried legs is 100 grams (see the Appendix "Menu").
Defrosting Washing Preparing semi-finished products
Cutting boards and knives are marked with the letters "CM" - raw meat, "SK" - raw chickens, "SR" - raw fish. In the same workshop, mechanical processing of fish and preparation of semi-finished products from it is carried out (see Figure 4 “meat processing scheme” and Figure 5 “fish processing scheme with a bone skeleton”).

Hot shop
The hot shop cafe is the centerpiece. Here, the final technological processes of cooking are carried out; carried out heat treatment products and semi-finished products, cooking broths, preparing sauces, soups, side dishes, second courses, as well as heat treatment of products for cold and sweet dishes. In addition, hot drinks are prepared in the workshop. From the hot shop ready meals go directly to the distributing for sale to the consumer. The hot shop receives semi-finished products from all cafe shops. The hot shop uses thermal equipment (hot oven, cooking pot, electric frying pans, deep fryer), mechanical equipment (drive), non-mechanical equipment (production tables, racks, underware). in accordance with the task and technological maps receive required amount products, prepare workplace- pick up dishes, inventory, tools. The rest of the operations that cooks perform depend on the range of soups. First, the cooks strain the broth, put the meat and poultry to boil, chop the vegetables, sauté the vegetables, etc.

cold shop
Cold shop - a shop for the preparation of cold appetizers (salads, vinaigrettes, jellied dishes, etc.). It is located next to the hot shop and distribution area. Most cold dishes are not subjected to secondary heat treatment. Therefore, it is required with special care to observe the sanitary rules and the rules of personal hygiene of the cook in the process of preparing cold dishes. Cold appetizers and meals are prepared before they are sold, but all semi-finished products are prepared in advance. Vegetables, herring are processed in the morning and stored in sliced ​​or whole form in a refrigerator located in the workshop. Meat, gastronomic products are cleaned, and cut only on vacation. Fish gastronomy is cut, deboned without removing the skin, and cut as needed. Salads and other cold dishes are dressed and prepared just before the holiday. The shelf life of unseasoned vegetable semi-finished products at a temperature of 20..60C is not more than 6 hours.

Confectionary shop

A confectioner of the 5th category works in the confectionery shop. In the confectionery shop for kneading dough, a dough mixing machine with replaceable bowls, as well as a whipping machine with replaceable blades and barrels are used. Raw materials and semi-finished products a short time stored in a refrigerator. The cutting of the dough is carried out on the production table. To weigh the dough, use desktop dial scales and a variety of confectioner's inventory (sieve, boilers of various capacities, baking sheets, sheets, rolling pins, recesses, knives, a set of pastry bags and tips). Dough products are baked in electrical cabinets. For proofing and cooling confectionery and bakery products shelving is used.
In the confectionery shop, yeast dough is used to prepare: a bun "Student", a cheesecake with cottage cheese; from pancake dough prepare: pancakes with cottage cheese; from puff pastry prepare: puff pastry with cabbage, puff pastry with jam, khachapuri, puff tongue.

Equipment and inventory
The cafe uses inventory from various materials. Cookware is made of aluminum, stainless steel. Tableware used in cafes is made of faience, aluminum and glass.
The production tables in the café are made of metal with a densely upholstered aluminum finish. For cutting the dough, a table with a smooth planed wooden coating is used. The chair for cutting meat is made from a whole tree trunk.
The surface of the cutting boards is marked with the initial letters of the processed product (CM - raw meat, VM - boiled meat) and the name of the workshop (MC- meat shop or MRC - meat and fish shop) Equipment, inventory, dishes are washed immediately after use. The equipment is dismantled and freed from food debris. Parts of the machines are washed with brushes with warm water and detergent, then dried.
Metal-coated cutting tables are washed with warm water and detergent, then rinsed and wiped dry. Wooden table tops are scraped with a knife, and then rinsed with warm water and soda. The cutting table is cleaned with a knife and sprinkled with salt. Napkins, gauze for filtering, pastry bags After each use, rinse, boil and dry.
Tableware and cutlery are washed in a washing machine and by hand using detergents. The trading floor and premises for service are prepared daily. Sanitary and hygienic cleaning of the hall is carried out by cleaners at the beginning and end of the working day with the help of cleaning equipment. When cleaning, dust is removed from furniture, window sills that cover heating batteries, and the floor is put in order. Once a week, a sanitary day is set in the restaurant for general cleaning with disinfection of all premises, equipment and inventory. Services provided in catering establishments various types and classes.

Assortment of fish dishes

Fish is cooked boiled, poached, stewed, fried and baked. It is not recommended to fry and bake salted fish, it is cooked boiled, poached and stewed. The trifle of the first group can be boiled, stewed, fried, stewed. It is advisable to fry the trifle of the second and third groups. Fish is stewed less frequently, since its connective tissue consists almost exclusively of collagen and quickly softens during heat treatment. The choice of heat treatment method for different types of fish depends on their chemical composition, specific taste features, as well as the mode and duration of storage after the catch.

Boiled fish dishes

For cooking, use whole carcasses with or without a head, portioned pieces cut at an angle of 90 0. Sturgeon fish is boiled in links with a tucked up tesha.

When cooking in water, up to 2% of soluble substances of the fish mass pass into the broth, including up to 0.5% of extractive and minerals. Therefore, in order for the dishes to have a more pronounced taste, it is better to cook the fish in a broth made from fish waste.

When cooking a whole fish, it is tied with twine and placed in a special elongated fish cauldron on a grate with the skin up, poured with cold water (the layer should cover the product with a height of about 3 cm - 2 liters per kg of product), add spices, herbs, parsley, Bay leaf, peppercorns, salt, cucumber pickle.

Carcasses and links of sturgeons, as well as fish of other valuable species and freshwater species fish are cooked without the use of spicy roots, as this fish has good taste qualities and a pleasant smell, that is, it does not require additional aromatization. When cooking trout and salmon, to preserve the specific blue color of the skin, add citric acid or vinegar. It is allowed to pour portioned pieces of sturgeon fish with boiling water or broth to reduce cooking time and reduce loss of nutritional value.

The process of cooking fish is carried out in two stages: bring to a boil, reduce the heat and cook at a temperature of 85-90 0 C. Cooking time for portioned pieces - 12-15 minutes, links - 45-90 minutes, large pieces (for example, beluga) - 2 -3 hours.

The boiled fish is taken out of the boiler along with the grate, the twine is removed, transferred to a heated dish (plate) with the skin up, a side dish is placed on the side and around - boiled potatoes, turned into barrels or whole tubers, cut into slices, or mashed potatoes. Before serving, potatoes are poured with melted butter and sprinkled with chopped herbs. You can use additional side dishes: boiled crayfish, shrimp, canned crabs, Ocean pasta, mushrooms, boiled cauliflower, pickles and fresh cucumbers and tomatoes; be sure to use lemon, dill and parsley.

The welded links of sturgeon fish are cooled, stripped of cartilage (loss during stripping - 3-10%), cut into portions, poured with broth and brought to a boil. If the fish is intended for the preparation of cold dishes and snacks, then it is pre-cooled, the twine is removed, cartilage and bones are removed, and then used for its intended purpose.

Fish, designed in the form of a carcass or fillet, is portioned using a fish spatula. During the mass sale, the fish is poured with sauces, and when served in portions, the sauce is served in gravy boats.

Dishes of boiled sturgeon fish (boiled link) are served with white sauce with capers and white wine sauce; boiled fish (fillet) is served under white main, tomato, sour cream or Polish sauce.

Russian fish zrazy with prunes- prepared from cutlet mass, in the middle of which prepared minced meat is placed (the stone is removed from the prunes, allowed to swell, combined with eggs and butter). Molded zrazy are steamed for 20-25 minutes. Released 2 pcs. per serving, fresh cucumbers and tomatoes are used as a side dish.

Fish dumplings they are steamed or steamed in special molds filled with 2/3 knelling mass. Ready quenelles are taken out of molds, decorated with crabs, shrimps, boiled mushrooms and poured with white wine, steam or tomato sauce.

Weight loss during cooking of fish is 18-20% (for sturgeons - about 15%). boiled fish store in broth for 30-40 minutes at a temperature of 60-65 0 C. At a temperature of 4-8 0 C, boiled fish is stored for 24 hours.

Poached fish dishes

Poached fish (steam) is tastier than boiled, since with this method of thermal cooking, nutrients are more fully preserved in it.

Whole fish is allowed (medium-sized and for banquets - sterlet, trout, whitefish, eel, Baltic herring); links or large piece(fish of the sturgeon family); portioned pieces (fish of all kinds).

Whole fish and portioned pieces are best served with skin (pieces are cut at an angle of 30 0 from fish fillet with skin without rib bones or from pure fillet). Links of fish of the sturgeon family are preliminarily scalded to remove dorsal bugs. Portioned pieces of fish, cut from a processed link with skin without cartilage, and for some dishes even without skin, are scalded before stewing to reduce the release of proteins from them during stewing.

The fish is stewed in fish boilers equipped with grates, or in a saucepan, the bottom of which is oiled, with the lid closed. The fish prepared for stewing is placed in a bowl in one row (the links are laid with the skin down so that one piece covers part of the neighboring one, the whole fish - on the abdomen), pour hot broth or water (0.3 l per 1 kg of product) so that the liquid covers fish for 1/4 volume, add salt, white roots, onions, spices and simmer until tender.

The poaching time is 10-15 minutes for portioned pieces and 30-40 minutes for fish poached in links and whole specimens.

good taste qualities possesses fish stewed with the addition of dry white grape wine or mushroom broth. Sea and sturgeon fish are recommended to be served with the addition cucumber pickle. Sauces are prepared on the broth left after stewing, with which stewed fish is served.

When serving, pieces of stewed fish are placed on heated plates or dishes and poured with sauce to mask its surface, covered with foam formed by denatured protein. A side dish is laid on the side: boiled karbovanny potatoes, whole tubers or sliced, mashed potatoes. Potatoes are poured with melted butter, sprinkled with herbs.

On vacation, the dish is decorated with a slice of lemon without zest and seeds, boiled porcini mushrooms or champignons, pieces of canned crabs and crayfish tails, as well as greens.

The name of the dish is made up of the name of the fish and the sauce: “steam pike”, “trout in white wine”. When choosing sauces, take into account that fish with delicate taste and delicate aroma (trout, pike perch) are served with steam sauce, white wine sauce, and with a strongly pronounced taste and specific smell - under tomato, white with brine.

Fish (fillet) poached prepared from the semi-finished product “fillet with skin without bones”. Portions are stewed with spices, roots and mushroom broth. On vacation, sliced ​​​​mushrooms, lemon are placed on the fish; boiled or mashed potatoes, boiled vegetables with fat are served as a side dish. The sauce (white main, steam, white wine, tomato) is served separately or poured over the fish.

Fish (sturgeon family) stew with spices and roots in the form of portioned pieces without skin and cartilage at a temperature of 85-90 0 С. Bay leaf is added 10 minutes before the end. On vacation, sliced ​​\u200b\u200bmushrooms, lemon are put, garnished, poured with sauce (steam, white wine) or served separately in a gravy boat. Boiled cartilage cut into slices can be put on the fish.

Fish poached with white wine sauce prepared from portioned pieces with skin without bones or pieces with skin without cartilage, which are allowed. When you leave for toast from wheat bread or a puff pastry crouton put a piece of stewed fish, on it - boiled mushrooms, pour sauce, decorate with a slice of lemon.

Dish r fish in Russian prepared from a semi-finished product with skin without bones (cartilage). A garnish is prepared for the sauce: carrots and parsley are cut into small cubes and stewed, mushrooms are boiled and cut into slices. Pickled cucumbers are peeled, seeds are removed, cut into slices and stewed. The onion is cut into half rings and scalded, the capers are squeezed out of the brine, the pits are removed from the olives (olives). Prepared products are mixed, put in tomato sauce and brought to a boil. When serving, garnish with mashed potatoes, decorate with lemon, sturgeon cartilage. Served with tomato sauce.

For zander or pike stuffed the fish is cleaned of scales, gutted, the head is removed, washed, the costal bones are cut from the inside and separated together with the spinal bone without cutting through the skin. Part of the pulp is left on the skin (0.5-1.0 cm), the rest is used to prepare minced meat (with browned onions, garlic, bread soaked in water or milk, margarine, egg and spices). The carcass is filled with minced meat, molded with gauze and stewed for 20-30 minutes until cooked. The skin from a pike can be removed with a “stocking”.

The fish is served whole (before serving it is freed from gauze and twine) or cut into portions, garnished with boiled potatoes, mashed potatoes or boiled (stewed) vegetables with fat; sauce - tomato, sour cream, tomato with vegetables.

Amateur fish cutlets prepared from cutlet mass with the addition of boiled carrots and onions. Ready cutlets put in a saucepan greased with margarine, add a little water and simmer with the lid closed for 15-20 minutes. Serve with mashed potatoes and steam sauce.

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