Cold snacks on the festive table play a key role. After all, they not only give guests the opportunity to have a light meal, but also beautifully decorate the table. Table setting with cold appetizers always makes it clear how much effort the hostess put into it.

Cold snacks can be sandwiches and burgers, canapes, mousses, rolls and more. Unlike the main dishes of the festive table, they do not take much time to prepare. Therefore, they can perfectly satiate guests while the main dish lingers in the oven.

Recipes for cold appetizers for the festive table

"Amanita"

Children will especially like this type of cold snack. Adults will also appreciate the positive approach when decorating this dish.

For one saucer of such mushrooms you will need:

• Chicken eggs - 5 pieces;
• Tomatoes - 3 pieces;
• Mayonnaise;
• Any greens (parsley, dill, lettuce).

The preparation is quite simple. First you need to boil the eggs. While they are cooking, you can make hats for future mushrooms. To do this, wash the tomatoes and remove the greens from them. Then cut each fruit in half.

You can extract the pulp from the halves with a tablespoon. This must be done carefully so as not to damage the surface of the tomatoes. You should also wash the greens and cut it.

Once the eggs are cooked, carefully peel them from the shell so as not to accidentally damage them.

Each egg should be cut off about a centimeter of the top so that they can be put on a plate. They will act as white legs of mushrooms.

Hats-tomatoes need to cover the legs. It remains only to decorate the hat with mayonnaise, making miniature even drops on their surface. Greens will act as a clearing for mushrooms, it only needs to be covered with a saucer.

Fruit canape "Tenderness"

Canapes are called miniature sandwiches, the design of which is held by toothpicks or special culinary skewers. They are made from sausages, toasted bread, olives, vegetables, fruits, and more.

Fruit canapes are a great way to experiment with your holiday table. After all, these peculiar quick mini-sandwiches can have various components. For example, for a gentle and soft canape you will need:

All components should be thoroughly washed and cut into small pieces. Grapes do not need to be cut.

Bananas must be cut into circles, melon, pear and cottage cheese - into cubes. It remains only to string all the ingredients on a skewer, while the cottage cheese should be in the center.

You can serve canapes "Tenderness" to the table both as a cold appetizer and for dessert.

Cold pistachio mousse

Mousse is a rather unusual cold appetizer, which is rarely seen on a typical holiday table. You can serve it in ready-made purchased tartlets, in ice cream dishes, or as a filling for a sandwich.

However, to achieve a taste similar to sorbet, it is better to let this snack cool at night. To prepare the mousse, you will need the following ingredients:

• Avocado - 3 fruits;
• Bee honey - 3-5 tbsp. spoons;
• Clean drinking water - 50 ml;
• Lemon or lime juice - ½ tbsp. spoons;
• Salt - a small amount;
• Pistachios without salt - 150 g.

Pistachios should be purchased unshelled so that they do not need to be peeled before cooking. They need to be put in water for several hours to soften them.

After that, you can add honey, but its state must be liquid enough so as not to harm the blender blade. The resulting mixture can be left to cool.

Avocados must be washed and peeled, then cut into small pieces. They also need to be ground in a blender, and then loaded into the blender bowl with a chilled mixture of honey and pistachios.

To make it easier for the blender to cope with the mass, you must also pour 50 ml of water into it. Beat the future mousse should be at high speed.

The result should be cooled in the refrigerator, it is better to leave the mousse overnight.

When serving, it can be laid out on ready-made tartlets bought at the store, or provided to guests in ice cream bowls. Pistachio nuts or fresh mint leaves can serve as a decoration for the dish.

Meat rolls with cheese and lavash ham

Rolls are also an integral part of the festive table and are prepared quite quickly. After all, sometimes you can wrap the most regular salad, and as a result, get a new original dish.

For the preparation of cheese and ham rolls from pita bread, you will need the following ingredients:

The amount of ingredients depends on the portions being prepared.

Using a sharp knife, you need to cut the fillet. The result should be some layers. If desired, you can season it a little with salt or spices, but this step is optional (without salt, the fillet will turn out to be especially tender).

It remains to cook it by frying, while it is important to monitor the pan. After all, the layers are thin and can quickly burn.

After cooking, you need to wait until the meat has cooled so that you can pinch it into small pieces.

Cheese must be grated on a medium grater. You can pre-buy ham in thin slices or try to cut it yourself in this way. Greens should be finely chopped and mixed with grated cheese.

Then you can lay out all the components on pita bread in the following order: ham slices, chicken fillet pieces, grated cheese. After that, you need to wrap the pita bread in a tight roll so that it does not fall apart, and put it on a baking sheet.

Kefir must be thoroughly beaten with a raw egg. After that, you can pour the rolls with the resulting mixture and turn on the oven. It will take 15 minutes at standard temperature until the cheese is completely melted.

Since the appetizer is classified as cold, it should be allowed to cool before serving.

This is useful and delicious treat, which is combined in almost any product.

Samsa from puff pastry with meat great dish, which can perfectly replace an appetizer. And yes, the kids will love it too. and cook.

DEPARTMENT OF EDUCATION OF ALMATY REGION

SARKAN POLYTECHNICAL COLLEGE

METHODOLOGICAL DEVELOPMENT

According to the program section: "Cold dishes and snacks"

master of industrial training of the 1st category

Sarkan, 2015

Section names

Page

Introduction

Cold meals and snacks

Merchandising of spices and seasonings

Cold shop equipment

Safety in food establishments

Economic section

Bibliography

Defense Presentation

INTRODUCTION

Cold dishes and snacks are increasingly used in human nutrition. They occupy a large place in the menu of catering establishments and in the assortment of culinary shops.

The variety of products that make up cold dishes determines their great importance in nutrition. Cold dishes and snacks are prepared from vegetables, fruits, mushrooms, eggs, meat, fish, meat and fish gastronomic products. Dressings are used as seasonings: mayonnaise, sour cream and various sauces. Many cold dishes and snacks are rich in valuable nutrients and have a high calorie content (ham, boiled pork, cheeses, caviar, salad with mayonnaise, etc.).

With a successful combination of products to taste and beautiful design, cold dishes and snacks excite the appetite and contribute to better absorption of food.

All cold dishes and snacks can be divided into the following five groups: sandwiches, salads and vinaigrettes, vegetable dishes, fish dishes, meat dishes. Since cold dishes and snacks are prepared from products that are not further thermally processed, the preparation, presentation, storage and sale of these products must be carried out in strict accordance with sanitary rules. Cold dishes and snacks should be beautifully presented. For decoration, they mainly use the products that make up the dish, but choose the most convenient in shape and bright colors: fresh tomatoes, red radishes, carrots, crayfish, green peas, lettuce and other greens. The temperature of dishes during the holiday should not exceed 12 ° C.

The rich assortment and nutritional value of cold dishes make it possible to use them as main courses for breakfast, dinner, or to complement the banquet menu with them.

The subject of the study of the written qualification work is cold dishes and snacks, which describes the technology of their preparation, assortment, relevance in modern cooking.

The purpose of the work is the quality of the cold dishes and snacks produced, the requirements for their quality, the organization of work and the safety of the cook, which meet the requirements of the modern market environment.

Each section of the written qualification work contains comprehensive information, which is based on the main technological parameters in the process of processing finished gastronomic products, as well as the preparation of cold and hot snacks. Technical and organizational equipment of the cold shop, describes the technological process of processing ready-made gastronomic products and semi-finished vegetable products using mechanical equipment and storage finished products in refrigerators. Working with the above parameters, the cook should strictly follow the recipe, all the rules and instructions for labor protection and safety at work, in order to avoid injuries, and also increase the efficiency, developing competitive products.

COLD DISHES AND SNACKS

The main products used for the preparation of cold dishes,

and their preparation

Vegetables and greens. Potatoes, beets and carrots for salads and vinaigrettes are most often boiled in skin, then peel and cut just before cooking. However, it is better to boil them pre-cleaned, then the quality of the finished products and their sanitary condition improve, and the shelf life is extended. The beets are peeled, cut and stewed in a small amount of water until tender. 3% vinegar (100 g per 10 kg of beets) is added to the beets brought to readiness to restore their bright color. It is not recommended to add vinegar at the beginning of the stewing, as it lengthens the cooking time. Carrots, turnips, turnips are boiled whole after cleaning. Carrots can be peeled, cut or chopped and stewed with the addition of vegetable oil (150–200 g per 10 kg of carrots), which helps to dissolve carotene (provitamin A) and improve its absorption.

Quick-frozen green peas, without defrosting, are dipped in salted boiling water and boiled until tender.

Store each type of boiled vegetables in a separate bowl at a temperature of 8–10 ° C. The shelf life of peeled vegetables from the moment of boiling to sale should not exceed 12 hours.

Of the vegetables, carrots, white and red cabbage, fresh and pickled cucumbers (gherkins), fresh and pickled tomatoes, lettuce, green onions, parsley, sliced ​​horseradish, lemon are most often used for garnishing and decorating dishes. All raw vegetables are subjected to mechanical cooking in the usual way, but they are washed again with boiled water. Greens (lettuce, green onions, parsley, celery, dill) are carefully processed, as they have a high bacterial load, especially greenhouse green onions. Rinse should be such an amount of greens that can be used within 1 hour. Before selling, the greens are stored in a chilled place.

Fish cold dishes are prepared from chilled boiled links of fish of the sturgeon family, fried and boiled portioned pieces various kinds fish (with skin without bones, without skin and bones - pure fillet), crayfish, squid, shrimp.

In salmon, chum salmon, salmon cut off fins, heads, then plast. The resulting fillets with skin and rib bones are placed skin-side down on a cutting board or table and the rib bones are cut off. Cut the fish, starting from the tail, into portioned pieces (at first with a large inclination of the knife - obliquely, and then almost straight), the flesh is cut to the skin and the pieces are separated from the skin without cutting through it. The rest of the fish is covered with peeled skin until the next use. Balyks are cleaned from the skin; if they come with the vertebral bone, then they cut the fillet from the spine, clean the weathered and smoked parts and cut across into slices of 2-3 pieces. per serving. Tesha is cleaned from costal bones, weathered surface and cut into portioned pieces without skin. Smoked whitefish, cod, sea bass are skinned, fillets are cut off and costal bones are removed.

Smoked and dried fish of other species are skinned and cut into pieces crosswise along with the bones. Large specimens can be cut along the vertebral bone into two layers, and then cut across into portioned pieces. Herring is cut into fillets with bones or clean fillets.

Sprats, sprats, sardines, saury are taken out of the jars, the head, tail and entrails are removed from the sprats. Sprats, sardines, saury are served without additional processing. You can also serve sprats whole. After opening, canned food is carefully transferred to a clean, dry dish and portioned. Juice, sauce or oil is distributed evenly along with the main product.

From meat and meat products used to prepare cold food boiled beef, tongue, ham, boiled pork, ham, fried and boiled poultry and game, sausages. The ham is cleaned, the bones are removed, the skin is removed, excess fat is cut off, then it is cut into pieces that are convenient for cutting. Beef, pork, lamb, previously fried in large pieces or boiled, are freed from the dried crust immediately before use. Sausages (boiled and smoked) are wiped with a dry towel before use, the straps are removed, the skin is cut and removed in the part that is intended for cutting. You should not remove the casing long before cutting the sausage, as the loaves become contaminated and deteriorate faster. If the casing is difficult to remove from the sausage, then the sausage is dipped in hot water for 1-2 minutes, wiped dry with a clean towel, cut and peeled.

Cheese cut into large pieces (rectangular - lengthwise, round - into sectors), clean the outer crust and cut into portioned pieces no more than 2 mm thick.

Butter they are cleaned, cut into bars with a square or rectangular end, and then portioned pieces are cut from the bars in the form of a square or rectangle 0.5–1 cm thick. Butter, cut into portions, is stored in cold water. To cut the butter into portions, use a gastronomic or carving knife. Products should be peeled and cut before serving and in the amount necessary for immediate sale.

sandwiches

sandwiches- the most common type of snack. For their preparation, rye or wheat bread is used, which is cut with or without a crust into elongated slices about 1 cm thick. Meat and fish gastronomic products and culinary products, cheeses, curd mass, jam, jam, eggs, butter and butter are used for sandwiches. mixtures, various sauces, vegetables, fruits and other products so that they combine well in taste and color. Sandwich products are cut into thin slices in such an amount as to completely cover the bread. 1-3 pieces of the product are placed on a slice of bread, preferably without small appendages. Cut products no earlier than 30-40 minutes before serving and store in a cool place. Sandwiches are open, closed (sandwiches) and snack bars (canapes, tartinki).

Sandwiches open. They can be simple or complex. Plain open sandwiches prepared from one type of product, for example, a sandwich with butter, sausage, cheese, etc. A slice 10–12 cm long and 1–1.5 cm thick (30–40 g) is cut across from a loaf of white bread and placed on his prepared product. If sandwiches are prepared from low-fat foods, then the bread can be pre-lubricated butter or make a rosette out of butter and lay on top of the product. Open sandwiches on rye bread are most often prepared with bacon, sprats (with or without an egg), chum caviar, and herring. Complex sandwiches cooked with several types of products.

Open sandwiches can be decorated with lettuce, spinach, sprigs of parsley, dill, slices of fresh tomato or pickled cucumber, radish, slices of fresh or pickled peppers, etc. At the same time, the yield is increased accordingly.

Sandwich with butter, chocolate, fruit butter or margarine. Butter is cut into pieces of various shapes so that they cover most of the slice of bread.

A cheese sandwich. The prepared cheese is cut into slices 2–3 mm thick at the rate of one slice per sandwich. Bread is buttered or creamy margarine and put a slice of cheese so that it completely covers the bread.

A sausage sandwich. The prepared sausage is cut: thick loaves of sausage - across one piece per sandwich, thin - obliquely in 2-3 pieces. Bread can be pre-spread with butter, butter with mustard or margarine.

Complex sandwiches (assorted or metropolitan). Prepared from several products that combine well in taste and color. Sliced ​​meat products, smoked meats, salmon, herring fillets and other products are sometimes shaped into cone-shaped tubes, which are filled with lettuce, mayonnaise, olives, green peas, chopped eggs, etc. Fresh cucumbers, tomatoes, red capsicum sweet, radish, carrots, greens, hard-boiled eggs, etc. Finish with whipped butter or butter mixture, which is applied in the form of patterns using a pastry bag.

Closed sandwiches (sandwiches). Cut off the crusts from a loaf of white bread. The bread is cut across in half and cut into strips 0.5 cm thick in length. A strip of bread is smeared with butter and thinly sliced ​​\u200b\u200bproducts (meat or fish, caviar, cheese, etc.) are placed on it, then covered with another strip of bread greased with butter, lightly pressed and cut into pieces 7–8 cm long.

Sandwiches can be prepared with two-, three-layer and combined. This type of sandwich includes travel sandwiches, which are usually prepared from wheat bread (city bun, school bun, etc.). Rolls are cut lengthwise so that the halves do not fall apart. Lubricate each half with butter or oil with fillers and put thin slices of the product between them (cheese, sausage, fried or boiled meat, meatballs). Together with the products, you can put pieces of fresh or canned sweet peppers, green onion feathers, etc.

Snack sandwiches (canape). For the preparation of snack sandwiches, dried (fried) wheat, rye bread or puff pastry baked goods are used.

Slightly stale rye or wheat bread is peeled, cut along the loaf into strips 5-6 cm wide, 1-1.5 cm thick and fried in butter or margarine without drying. The fried strips are cooled, lightly greased with butter, meat, fish or other products are laid along the entire length, 0.5–1 cm wide, 2–3 mm high. Strips of food can be alternated with chopped green onions or hard-boiled eggs. Between the stacked products or on top of them with a thin tape or mesh, whipped butter or pastes are released from the syringe. Then the strips are cut into rectangles, rhombuses, triangles, 2–6 pieces each. per serving. You can give the products the shape of circles with a diameter of 4 cm. Herring oil is squeezed along the edge of the circle, and finely chopped green onions, whipped butter, chopped eggs, olives, etc. are placed in the middle. Bread for snack sandwiches can not be fried.

Salads

Salads are prepared from raw, boiled, pickled, pickled, frozen vegetables, mushrooms, legumes, raw and canned fruits, citrus fruits. Meat, poultry, fish, herring, seafood, eggs, etc. are added to some types of salads. Chopped products are combined with dressings in the amount necessary for their sale within 1 hour. Salads are seasoned with sour cream immediately before vacation. Before mixing with the dressing, lettuce is stored in a refrigerator for no more than 12 hours at a temperature of 4–8 °C. During long-term storage, the products shrink, dry out, which affects the taste of finished products, in addition, there is a significant loss of vitamin C.

Boiled and raw vegetables for salads are cut into cubes, slices, circles, straws. Salads are served as an independent dish in salad bowls or on dishes and small plates. Salads from greens and vegetables can be released as an additional side dish to various dishes from meat and fish. For decoration, use lettuce leaves, dill, parsley, celery, green onions, eggs, meat and fish products, fruits, citrus fruits, as well as products that are part of salads and have a bright color (sweet red pepper, tomatoes, cucumbers and etc.).

There are two ways to decorate salads. First way: the chilled products that make up the salad are mixed, seasoned with sauce and put in a salad bowl in a slide, then decorated with herbs. Second way: the products are cut, about 1/3 of the total amount is seasoned with sauce, put in a salad bowl with a slide; thin slices of meat, fish, poultry, crabs, egg slices are laid on top, decorated with tomatoes, eggs or greens. The remaining products are carefully placed around the slide in bunches. Products intended for decoration are not recommended to be poured with sauce.

Salad green. Washed lettuce leaves are cut into 3-4 pieces or chopped into strips. Place on a plate or in a salad bowl, top with sour cream or salad dressing. You can add 1/2 or 1/4 eggs to the salad, while the yield rate increases. If the salad is used as a side dish for meat, poultry, fish dishes, then the leaves are cut into smaller pieces.

Salad from fresh cucumbers. Prepared fresh cucumbers are cut into circles or slices and placed in a plate or salad bowl, when served, pour over with salad dressing or sour cream, decorate with fresh lettuce leaves, sprinkle with herbs.

Green onion salad. Peeled and washed green onions are cut into pieces 1–1.5 cm long, sprinkled with salt and poured with sour cream. You can put egg slices on top.

Radish salad. Red radishes, peeled from tops, and white radishes from skins are washed and cut into thin circles, green onions are chopped, salt is added and seasoned with sour cream or salad dressing. An egg for decoration is placed on top of the salad. You can chop it finely, put the yolk in the salad, and sprinkle the salad with egg white and herbs before leaving.

Salad "Spring". 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 greens. Salad can be prepared without cucumbers with a corresponding increase in the rate of radishes and lettuce.

Lettuce 42, radish 40, fresh cucumbers 40, green onions 25, eggs 1/2, sour cream 40. Yield 200.

Salad "Summer". Boiled peeled new potatoes and fresh cucumbers are cut into slices, combined with tomato slices and lettuce, cut into 3-4 parts, finely chopped green onions, green peas are added, everything is mixed and seasoned with salt, pepper, sour cream. They put it in a salad bowl on lettuce leaves, decorate with slices of fresh cucumbers, slices of hard-boiled eggs, tomatoes, sprinkle with herbs.

Carrot salad. Raw peeled carrots are cut into strips or rubbed on a grater with small holes, seasoned with sour cream, sugar, salt, the finished product is placed in a salad bowl, sprinkled with herbs. You can add finely chopped apples or prunes, pre-soaked, with a stone removed.

Fresh tomato salad. The stalks are cut from the tomatoes, cut into thin slices. Onions are chopped. Slices of tomatoes and onions are placed on a plate or in a salad bowl, sprinkled with salt, pepper and seasoned with sour cream or salad dressing. You can release the salad without onions.

Pickled cucumber salad with onions. Cucumbers are cut into thin slices, chopped green or onion is added and poured with vegetable oil.

Herring (fillet-pulp) 35, potatoes 77, butter 15. Yield 125.

Chopped herring. Sliced ​​pieces of pure herring fillet without skin and bones, apples without grains and skins, pre-soaked in water or milk and squeezed wheat bread and lightly sautéed onions are passed through a meat grinder or chopped with a knife until a homogeneous mass is formed. Then softened butter, ground pepper and vinegar are added, everything is mixed well. The mixed mass is placed in a herring box, giving the shape of a whole fish or an oblong slide, on which a herringbone pattern is made with a spoon dipped in vegetable oil or water. On vacation, decorate herring with apples, cucumbers, tomatoes, lettuce, chopped hard-boiled eggs, parsley or dill.

Boiled fish with garnish and horseradish. Fish of the sturgeon family are boiled in links and, after cooling, cut into portions (1-2 pieces per serving), fish with a bone skeleton are boiled in portions in the form of a clean fillet and cooled in broth. Portioned pieces of fish 1-1.5 cm thick are placed on a dish, garnished with bouquets of 3-4 types of vegetables - boiled potatoes, carrots, beets, chopped small cubes, fresh or pickled cucumbers, tomatoes, green peas, etc. Decorate the dish with green salad or parsley.

Horseradish sauce with vinegar is served separately in a gravy boat.

Jellied fish with garnish. Jelly is poured into a deep baking sheet with a layer of 0.5 cm and, when it hardens, portioned pieces of boiled fish are placed at a distance of 3–4 cm from each other and from the sides of the baking sheet. Each piece of fish is decorated with lemon slices, carboated carrots, cucumbers, green salad or parsley, onions, and a drawing is made. Then the decorations are fixed with semi-hardened jelly and allowed to harden, after which the jelly is poured with a layer of 0.5–0.8 cm above the product and cooled. Frozen pieces of fish are cut out with a knife so that there is a jelly layer of at least 3–5 mm on all sides, and the edges of the jelly are made corrugated. Lemon can not be poured, but placed on the fish on vacation. Jellied fish is released without a side dish and with a side dish. When vacationing with a side dish, a piece of fish in jelly is placed on a dish, a side dish consisting of 3-4 types of vegetables is placed next to it in bouquets. Horseradish sauce with vinegar or mayonnaise is served separately. If the fish is poured into portioned molds, then the pattern of vegetables is superimposed on a layer of frozen jelly, then pieces of fish are placed on the decorations, jelly is poured to the edges of the mold and cooled. Before leaving, the molds with aspic are lowered for 3-5 seconds into hot water, then turned over, shaken slightly and laid out on a dish, the garnish is arranged in bouquets. Just like fish, crabs, shrimp, squid, scallops are poured.

To prepare fish jelly, concentrated fish broth is boiled, gelatin swollen in water is introduced into it, after which the broth is clarified, as in cooking clear broth.

Boiled fish 75, lemon 5, parsley 1.5, ready-made jelly 125, carrot 5. Yield 200.

Fried fish marinated. To prepare this dish, various fish are used, which, depending on its type, are cut into fillets with skin without bones, or fillets with skin and rib bones, or non-plastered fish (navaga, ice, flounder, etc.) are used.

Cooked portioned pieces of fish are sprinkled with salt, pepper, breaded in flour and fried on both sides in vegetable oil, after which they are fried in an oven until cooked. The fried fish is cooled, placed in a salad bowl or plate, poured with marinade and sprinkled with finely chopped green onions or parsley. You can decorate the fish with pitted olives.

Fish (fillet with skin without rib bones) 90, wheat flour 5, vegetable oil 5, marinade 75, green onion 10, spices. Exit 160

For the preparation of cold dishes, seafood is used (crabs, shrimps, crayfish, squids, scallops, oysters, Ocean pasta). Process and prepare them as described in the section "Mechanical culinary processing of raw materials", chapter II, paragraph 12.

Marinated crabs. Canned crabs are freed from plates, stacked on a plate or in a salad bowl, poured with marinade, sprinkled with chopped green onions and decorated with olives.

Potato salad with crabs, or squid, or scallops. Crabs are released from the plates. Scallop or squid fillets are boiled in salted water for 5-7 minutes, cooled in the broth, cut into thin slices. Part of the crabs, scallops and squids are left to decorate the salad. Seafood is put in a ready-made potato salad, seasoned with sour cream, or mayonnaise, or salad dressing. On vacation, they decorate with pieces of crabs, or squid, or scallops.

Potato salad can be prepared with Ocean pasta. Prepared and stewed Ocean pasta is combined with potato salad and ground pepper.

7. Meat dishes and snacks

Meat, offal, poultry and game for cold dishes are boiled or fried in the same way as for hot dishes. For cooking and frying, the same parts of the carcass are used. Meat and meat products are served cold with a side dish, aspics, in the form of pastes and jellies.

Ham, loin with garnish. Ham (ham, roll), boiled pork, loin or other smoked meats are cut into 2-3 pieces per serving, placed on a dish, next to them are a side dish of 3-4 types of vegetables - carrots, red cabbage, gherkins, green peas, tomatoes, chopped jelly, lettuce The dish is decorated with lettuce leaves or parsley. Separately, in a gravy boat or next to a side dish, horseradish sauce with vinegar is served.

Roast beef with garnish. The roast beef, fried to a medium degree of roasting, is cooled and cut across the fibers into pieces of 2–3 pieces. per serving. Then they are laid on a dish, a side dish is placed on the side with bouquets - green salad, gherkins, chopped jelly, tomatoes, planed horseradish. Garnish with lettuce leaves or parsley. Separately, cold horseradish sauce or mayonnaise sauce with gherkins is served in a gravy boat.

Boiled meat or meat products with garnish (assorted meat). Boiled meat products are cooled, cut into thin slices of 2-3 pieces. per portion, placed on a dish, side dish is placed with bouquets of 3-4 types of vegetables - boiled carrots, potatoes, fresh or pickled cucumbers, tomatoes, red cabbage, green salad. Garnish with lettuce leaves or parsley. Separately, cold horseradish sauce or mayonnaise sauce with gherkins is served in a gravy boat. You can serve pickled tomatoes, apples, pears as a side dish with a bird dish.

Beef jelly. The processed by-products are thoroughly washed, cut into pieces, put in prepared dishes, poured with cold water (1.5–2 liters per 1 kg of food), brought to a boil and boiled at a low boil for 6–8 hours, periodically removing fat and foam . An hour before the end of cooking put vegetables and spices. The jelly is considered ready when the meat easily separates from the bones. Ready by-products are taken out with a slotted spoon, cooled to 40-50 ° C. Separate the pulp from the bones and cut into pieces in the form of cubes. Then the meat is combined with pre-strained broth, salted, boiled. After that, finely chopped or mashed garlic is added, everything is mixed and poured hot into prepared baking sheets with a layer of no more than 4 cm. When cooling, the jelly must be stirred to obtain a homogeneous mass. The jelly is kept in a cold room for up to 8 hours so that it freezes well.

Immediately before serving, the frozen jelly is cut into portions (100 g) and placed on a plate or dish, horseradish sauce with vinegar is served separately. The jelly can be released with salted canned vegetables. Decorate the dish with parsley and lettuce. The jelly should not be stored at temperatures below 0 ° C, as after thawing it becomes watery and tasteless.

Liver pate. The bacon is finely chopped and lightly fried, finely chopped carrots, onions are added and sauted until half cooked, then chopped liver is placed, sprinkled with salt, ground pepper and fried until tender. The mixture is cooled and twice passed through a meat grinder with a frequent grate, milk or broth is poured in, heated. Butter is softened, combined with the mass. The finished pate is shaped into a loaf, roll, square, sprinkled with chopped egg and finely chopped greens. The pâté can be decorated with whipped butter, applied in a pattern using a pastry bag, or shaped into a flower. Instead of butter, you can apply a grid of mayonnaise sauce with the addition of meat jelly, while butter or mayonnaise is used instead of an egg.

8. Requirements for the quality of cold dishes. Shelf life

Butherbrods – products should be laid in an even layer on a piece of bread, have a smooth surface, taste and smell characteristic of the products used.

Salads- vegetables should be cut in accordance with the cut shape for each type of salad, salads are stacked in a slide, the greens used for decoration should be fresh, sluggish, not yellowed, not darkened. The consistency of vegetables is elastic. Taste, smell, color corresponding to the products used. Red cabbage salad does not have a blue tint. Cucumbers are fresh, overripe, with coarse seeds and skin are not allowed.

Vinaigrettes- vegetables should correspond to the shape of the cut, the color is light red, the taste is spicy, corresponding to boiled vegetables, pickles and sauerkraut. Vegetables should be boiled, not crumbling, cucumbers and sauerkraut should be firm and crispy.

Fish cold dishes and snacks- the fish should be cleaned of bones and skin, cut obliquely into wide pieces, beautifully decorated, have a color corresponding to the type of fish; in jellied fish, the jelly is light yellow, transparent, the taste corresponding to the taste of the fish, depending on the processing. In jellied fish and fish under the marinade, the taste and smell of spices. The consistency of the fish is dense, soft, not crumbling. In chopped herring - smearing.

Meat cold dishes- meat and meat products are cut across the fibers obliquely with wide ribbons, the color should be characteristic of the color of the product (roast beef on the cut is pink), the taste corresponds to the type of product, the texture is elastic, dense, elastic, the vegetables are soft, but not crumbly.

Jelly should be well frozen, with pieces of the main product, gray color, taste characteristic of the product from which the jelly is prepared, with the aroma of spices and garlic. Consistency - jelly is dense, elastic, meat products are soft.

At pate different shapes, color from light to dark brown, taste and smell characteristic of the products used, with the aroma of spices. The consistency is soft, elastic, without grains.

Cold dishes and snacks are perishable products and are subject to quick sale: jelly, aspic meat - within 12 hours, pate - 24, fried meat - 48, fried fish - 12, chopped herring - 24 hours. Considering that after preparation and decoration most of the dishes are not subjected to repeated heat treatment, it is necessary to store cold dishes and snacks at a temperature of 6-8 ° C before sale, and in the summer (May-September) the sale of cold dishes such as jelly, pate is allowed only with the necessary equipment and in agreement with the local SES .

COMMODITY OF SPICES, SPICES

Spices

Spices - these are products that have a specific aroma and taste, containing essential oils, glycosides and alkaloids. They improve the smell of food, promote its absorption, remove toxins from the body, increase the protective functions of the body, as they have bactericidal properties. They are used in canning, the production of canned food, sausages, drinks, etc.

Depending on what part of the plant is used for food, spices are classified into groups: fruit, seed, flower, leaf, bark, root.

To fruit spices include pepper (black, white, allspice, red) (Fig. 18), anise, star anise, vanilla, cardamom, coriander, cumin.

Black pepper - dried unripe fruits of a tropical plant (homeland - South India). After drying, the fruits shrivel, turn black, acquire a spherical shape; piperine alkaloid (up to 9%) gives sharpness and hotness to pepper, and essential oil (up to 1%) gives pepper aroma. Black pepper is valued hard, sinking in water, dark. It is produced in the form of peas and ground. Used in cooking for cooking meat, fish, vegetable dishes, for canning.

white pepper obtained from the ripe fruits of the same plant as black. This pepper is less spicy and has a smooth grayish-cream color.

Allspice - dried unripe fruits of a tropical pepper tree. The fruits have a spherical shape with a thickened top, a rough surface, a dark brown color of different shades, a sharp taste, an aroma of cloves, black pepper, nutmeg and cinnamon combined.

Red pepper - Dried whole pods or red powder. Cultivated in the south. The pungent taste of red pepper is due to the content of the alkaloid capsaicin (up to 1%). According to the degree of burning, there are three types: burning, medium and slightly burning. It comes mainly in ground form. Used for cooking meat and vegetable dishes, rice dishes, fish.

Anise - fruits of an annual herbaceous plant. It is cultivated in Ukraine, the North Caucasus, and in Moldova. Anise fruits are egg-shaped, brown-gray in color, sweetish taste, strongly spicy aroma, due to essential oil, which contains from 2 to 6%. Anise is used in the production of confectionery products, in baking.

star anise - dried fruits of an evergreen tree. The fruit is stellate with seeds inside. Star anise has a brown color of different shades, the taste is bittersweet, burning, the smell is spicy, reminiscent of anise, contains 3-6% essential oils. It comes in whole form, sometimes ground, it is used in the manufacture of gingerbread, soft drinks, meat dishes, game.

Vanilla - dried unripe pod-like fruits of a climbing tropical plant - creepers. The pods are dried until a white coating appears on the surface - vanillin. Fruits are valued, having a length of 20-25 cm, elastic, dark brown or brown-black in color with a greasy sheen, oily to the touch, covered with a white crystalline coating. It has a sweetish-burning taste, a strong pleasant smell. This is an expensive spice and comes packed in one pod in glass test tubes.

Vanillin - substitute natural vanilla. Obtained synthetically. It is a white crystalline powder with a strong vanilla odor and a pungent taste, it is readily soluble in water, the solution is transparent. Comes in pure form and in the form of vanilla sugar. Vanilla and vanillin are used in baking, confectionery, dairy industry, in the production of alcoholic beverages, and in cooking.

Cardamom - These are the dried immature fruits of a herbaceous perennial plant growing in tropical countries. The fruits have an oval shape with a ribbed surface, inside with seeds. The color of the fruit is from light brown to light yellow after bleaching, the taste of the seeds is spicy-burning, with a strong aroma. It is used for flavoring flour products, in the production of alcoholic beverages.

Coriander - dried fruits of an annual herbaceous plant growing in the south and in the middle zone of the country. The fruits have a spherical or slightly elongated shape, yellowish or yellowish-brown in color, the taste is sweetish, the aroma is spicy. They are produced in whole and ground form, used for marinating fish, stewing meat, preparing kvass, sauerkraut, etc.

Caraway - dried fruits of a biennial herbaceous plant, common in the European part of the country and Siberia. Cumin fruits have an oblong-ovoid shape, consist of two cotyledons, brown color with a brownish-greenish tint, bitter-spicy taste, strong aroma. Used in cooking, baking, sauerkraut, pickling cucumbers, in the preparation of alcoholic beverages.

Seed spices . These include mustard, nutmeg and nutmeg.

Mustard - seeds of oil-bearing annual herbaceous plants. Oil is extracted from mustard seeds, and mustard powder is obtained from the remaining cake. The powder contains the glycoside sinigrin, which, when mixed with warm water, under the action of an enzyme, decomposes into burning allyl mustard oil and glucose. The quality of mustard powder is 1st and 2nd grade. Mustard powder is used to prepare table mustard, when pickling.

Nutmeg dried, peeled and processed seeds of the fruit of the nutmeg tree, which grows in tropical countries. Nutmeg seeds are egg-shaped, on the surface there are sinuous deep grooves, the color is light brown in different shades, the taste is slightly burning, bitter, spicy-resinous, the aroma is strong, pleasant. Nuts are divided into small, medium and large (value higher). Used in cooking, for the production of sausages, drinks.

Muscat color - the husk removed from the nutmeg seed. These are hard, very fragile plates about 1 mm thick, light orange or dark yellow in color, slightly pungent in taste, thin with a spicy smell. Comes in whole and ground form.

Dill - seeds of an annual herbaceous plant that grows everywhere. Seeds have an oval shape with sharp ribs on the surface, a grayish-brown color, pronounced taste and aroma. It is used for canning vegetables, for dill essence (20% solution of alcohol and dill essential oil), in cooking.

flower spices . These include cloves and saffron.

Carnation - uh then dried unopened flower buds of an evergreen tropical clove tree. In appearance, the carnation resembles small nails 15-20 mm long with a spherical cap. It has a finely wrinkled surface, the color is brown in different shades. Clove has a strong spicy aroma, burning taste. A benign clove, when pressed on the head, releases oil, sinks in water or floats vertically with the head up. Used in cooking, for preserving fruits, berries, mushrooms, meat, fish, in the confectionery industry.

Saffron - dried stigmas of freshly blossomed flowers of a perennial bulbous plant, are randomly tangled fragile, oily threads up to 3 cm long, but not stuck together in lumps, from orange-red to brown-red in color, with a bitter-spicy taste, strong aroma. In cooking, saffron is used to prepare meat, vegetables and rice dishes. It is also used as a dye for tinting butter and cheeses.

Leaf spices. These include bay leaf and rosemary.

Bay leaf - these are the leaves of an evergreen plant of a noble laurel dried up in a shade. It grows on the Black Sea coast of the Caucasus, in the Krasnodar Territory. The leaves are oval and oblong-lanceolate, leathery, the color of greens of different shades, the taste is slightly bitter, the smell is spicy, fragrant. In cooking, it is used to flavor meat, fish and vegetable dishes, sauces, soups, and put in a dish at the end of cooking.

Rosemary - dried leaves of an evergreen subshrub. Cultivated in subtropical regions. Rosemary has a characteristic spicy aroma, slightly reminiscent of camphor. It is used in cooking to flavor dishes.

Cow spices . Cinnamon is referred to as cow spice.

Cinnamon - it is the dried bark of the young shoots of the evergreen cinnamon tree. The most valued Ceylon cinnamon.

Cinnamon can be sold in the form of tubes and in the form of a powder. It has a brown color of different shades, a sweetish-spicy taste, and a delicate aroma. Cinnamon is used in the confectionery industry, in cooking it is used to prepare sweet second courses, fruit soups, drinks, marinades.

root spices . These include ginger.

ginger are the peeled and dried rhizomes of a perennial tropical herbaceous plant. Comes in the form of rhizomes, ground. Pieces of rhizomes have a different shape and size, the color is light gray, the fracture is horn-shaped, white with a yellowish tinge, and ground - in the form of a powder. Flavor and aroma are pungent and spicy. In cooking, it is used for preparing poultry and game dishes, in the production of sausages, confectionery, and alcoholic beverages.

Other spices . Mixtures of spices are used as spices in cooking and canning (a set of spices for fish soup, suneli hops, adjika, indian mix curry, etc.).

To replace expensive natural classical spices, artificial (synthetic) substances are produced that reproduce the smell of natural spices. Based on them, various compositions of food flavorings are produced in the form of essences (vanillin, cinnamon extract); powdered (substitutes for cinnamon, cloves, nutmeg, saffron); concentrates (salt powder - clove food concentrate (98% sodium chloride and 2% eugenol essential oil).

Food flavorings are used in the production of confectionery, soft drinks, ice cream, liqueurs, etc.

Spices are stored in dry, clean, pest-free rooms at a relative humidity of 65-75%, at a temperature of 10-15 ° C, away from heaters and pungent products. Whole spices store better than ground spices. Shelf life of spices (in a month, not more): unground, packed in paper and polyethylene bags - 12, crushed, packed in polymeric and combined materials - 18, ground spices - 6 and 9, respectively, mixtures of ground spices - 4-6.

SPICES

Seasonings are designed to change and improve the taste of food, stimulate appetite, better digestibility of food. Seasonings include table salt, table mustard, horseradish, mayonnaise, sauces, food acids, monosodium glutamate.

Salt. It is a natural crystalline substance containing 97-99.7% sodium chloride and a small amount of other mineral salts. The daily norm of salt for a person is 5-6 g. Salt is a regulator of osmotic pressure, water metabolism, promotes the formation of hydrochloric acid in gastric juice, activates the activity of enzymes, and is used as a preservative.

By origin and method of obtaining salt is rock (extracted from the bowels of the earth), evaporation (evaporated from natural or artificial brines), self-planting (extracted from the bottom of salt lakes), garden salt (obtained from the water of the oceans and seas).

By processing method salt is finely crystalline, ground, which can be iodized, fluorinated and with the addition of both fluorine and iodine. The need for the production of iodized salt is caused by a lack of iodine in water in many parts of our country. Fine-crystalline salt is in the form of very small granules, ground according to the grain size is No. 0, 1, 2, 3.

By quality table salt is produced in the following varieties - extra, highest, 1st and 2nd. Salt of the extra grade is obtained by the evaporation method, in terms of crystal size it is only No. 0, pure white in color, the content of sodium chloride is not less than 99.7%.

Store salt in dry rooms at a relative humidity of not more than 75%. Shelf life of salt without additives - 1-2.5 years

(depending on the type of packaging); with the addition of iodine - 3 months, iodine and fluorine - 3 months, fluorine - 6 months from the date of production.

Table mustard. Get it by mixing mustard powder with warm water, add salt, sugar, vinegar, spices, vegetable oil. The mustard of the following names is produced: Fragrant, Amateur, Moscow, Russian, Volgograd, Table, etc. Table mustard should have a yellow or slightly brown color, a uniform spreading texture, a sharp taste and smell, characteristic of the introduced additives. Store mustard in dark rooms at a temperature of 10-12 ° C for 3 months.

Table horseradish. Prepared from peeled grated horseradish roots with the addition of vinegar, sugar, salt, sometimes grated boiled beets and mayonnaise. Spicy taste and specific aroma of table horseradish is given by the glycoside sinigrin. Table horseradish is a spicy seasoning for meat and fish dishes. Store it at a temperature not exceeding 10-12°C for up to 1 month, at a temperature of O-4°C - 2.5 months.

Mayonnaise. It is a creamy finely dispersed stable emulsion obtained from refined vegetable oils, egg powder, dry skimmed milk, various spices. Mayonnaise is used as a seasoning for meat, vegetable and fish dishes. Depending on the composition, mayonnaises are divided into groups: high-calorie with a fat content of more than 55% (Provencal, Dairy); medium-calorie - 40-55% (amateur); low-calorie - less than 40% (Saladny, Moscow).

By appointment, mayonnaises are divided into snack bars (Amateur, Provencal), dessert (Apple, Honey), dietary (Diabetic).

The quality of mayonnaise is evaluated by organoleptic (appearance and texture, taste and smell, color), physico-chemical (mass fraction of fat, moisture, acidity, emulsion stability) indicators.

Warranty period of storage of any kind of mayonnaise is not more than 30 days at a temperature of 0-10°C; 20 days at a temperature of 10-14°C; 7 days at a temperature of 14-18°C.

Range imported mayonnaise very varied. Depending on the composition in many countries, a conditional classification has been adopted:

emulsified sauces - fat content less than 75%, the presence of thickeners.

For example: mayonnaise "Delicacy" (Germany) - fat 83%, flavored, delicate; mayonnaise "Kalve" (Netherlands) - fat 85%, spicy taste; salad dressing - 47% fat, spicy taste, etc.

Sauces. They produce tomato, fruit and delicacy sauces.

tomato sauces obtained from tomato paste, tomato puree, fresh ripe tomatoes by boiling them with the addition of sugar, vinegar, salt, spices, vegetable oil, food acids and other products. Assortment: Astrakhan, Sharp, Kuban, Kherson, etc.

fruit sauces produced from pureed and boiled fruits with the addition of 10% sugar. These are apple, plum, lingonberry, etc. They are served with cereals, pancakes, pancakes, casseroles, pasta, pancakes.

Delicatessen sauces produced from tomato puree, tomato paste, fruit puree, soy flour, vegetable oil, sugar, salt, vinegar, mustard, spices. Assortment: Southern, East, Indian, Amateur, etc.

Food acids. These include acetic, citric, malic, tartaric and other acids. Acetic acid is used in the form of vinegar essence or table vinegar in cooking, when pickling food products (fish, vegetables, fruits / Acetic essence is a product of dry distillation of wood, the content acetic acid - 70-80%.

table vinegar obtained from ethyl alcohol by acetic acid fermentation or dilution vinegar essence water. There are the following types: table with an acetic acid content of 6-9%; wine, apple, fruit; they are obtained by acetic fermentation of fruit or berry wine materials.

Vinegar of all kinds should be transparent, without sediment and foreign inclusions, and have a characteristic odor. Used for making marinades, sauces, for acidifying ready meals.

Lemon acid is a solid crystalline substance, colorless, sometimes with a slight yellowish tinge. The acid should be odorless, soluble in water, have a sour taste. It is used in the production of alcoholic beverages, confectionery, soft drinks, and in cooking. Guaranteed shelf life - 6 months, when packed in cardboard boxes with an inner liner - 3 months.

Monosodium glutamate . This is a crystalline white powder with a pronounced taste and aroma of meat broth - a natural additive to meat and fish products. Adding monosodium glutamate to dishes enhances their natural properties.

1. ORGANIZATION AND COLD SHOP EQUIPMENT

The cold shop is designed to produce a wide range of products: sandwiches, cold dishes and snacks, sweet dishes, cold soups and drinks. In the process of their preparation, most products are not subjected to heat treatment, so you need to follow the rules of sanitation and personal hygiene with particular care in the workplace. When planning a cold shop, it should be borne in mind that in summer the temperature in it should be quite low, so it is better to turn its windows to the north. A convenient connection of this workshop with the kitchen and the hall is necessary.

Refrigeration cabinets, collapsible chambers, low-temperature counters, ice makers, as well as special mechanical equipment are placed in the workshop.

To organize the workplace, cooks install modular sections - tables with a refrigerated cabinet and a slide for storing components of cold dishes, with a built-in bathtub, above which a cold and hot water mixer with a flexible hose and a shower head is mounted. Under the tabletop there is an auxiliary shelf for storing dishes and drawers. Convenient table-section with drawers and shelves, designed for installation by connecting the electrical network of small-scale mechanization.

The workshop organizes separate workplaces for the production of cold dishes and snacks, sweet dishes and sandwiches. Of the equipment, a universal drive, a vegetable cutter with a set of various knives, bread, sausage and ham cutters, a device for cutting butter, cheese, as well as a variety of notches, knives, dishes and forms are used. The design of cold dishes and snacks is of great importance, and their attractiveness depends on the shape of the cut, the color combination and arrangement of the products, and, of course, on the qualifications of the cook. The number of necessary utensils, containers and production equipment. Determined depending on the volume of products, the range of dishes and culinary products.

It is necessary to distinguish between the preparation of meat, fish and sweet dishes. The work front of each cook should be 1/5 - 1/8 m. If tartlet baking is organized in the workshop, then a separate room is allocated for the production table and oven.

Cold dishes and snacks are prepared as they are sold, but all semi-finished products must be prepared in advance. Jellied and gelled dishes should be prepared on the eve. Vegetables, herring are processed in the morning and stored cut and whole at a temperature of 4-8 degrees Celsius. Green onions, parsley, lettuce are sorted, washed and put in the refrigerator in trays. Meat gastronomic products (sausage, ham, cheese, etc.) are cleaned earlier, and cut only when on vacation. Fish gastronomy is cut and cleaned from bones without removing the skin; cut as needed. Salads and other cold dishes are seasoned and decorated just before serving. The shelf life of unseasoned vegetable semi-finished products at a temperature of 5-6 degrees is no more than 12 hours, so it is necessary to know in advance the time of receipt of dishes in buffets and culinary shops and their quantities. The bartenders daily submit an application to the workshop and receive products 1-2 times a day.

The number of cooks in the cold shop is determined by the capacity of the enterprise. The range of cold dishes and snacks requires highly qualified workers of 4-6 categories. Chefs perform a certain amount of work, which ensures their uniform loading during the working day. The foreman of the workshop organizes the systematic release of products for the main production and its branches.

G cutting machine

astronomical products MWG - ZOOA consists of a body, a support table, a circular knife, a water mechanism, trays, a mechanism for regulating the thickness of the cut and a grinding device. The body rests on rubber mounts that reduce noise and vibration during machine operation. The car is completed with two replaceable trays. One is designed for cutting products at an angle of 30 to 90 °, the other is for cutting at right angles. To the left of the side wall of the housing there is a circuit breaker.

Machine for cutting gastronomic products MRGU-300. A distinctive feature of this machine is the presence of a needle conveyor and ejector in it, with the help of which the cut slices of products are moved to the unloading tray and stacked on it.

Operating principle. The product tray is pushed onto a rotating disc cutter, which cuts a slice from the product. Passing between the knife and the supporting table, the slice falls into the receiving container.

Rice. 6. 2. Machine for cutting gastronomic products MRG-300A:

a - general view: 1 - body; 2 - lever; 3 - base; 4 - handle; 5 - switch; b - receiving tray; 7 - support table; 8 - disk knife; 9 - clamp; 10 - tray; 11 - movable support;

12 - latch; 13 - protective cover; 6 - kinematic diagram: 14 - crank mechanism; 15 - worm gear; 16 - electric motor

The trays are hollow boxes without a bottom and a lid, between the walls of which two movable supports are installed.

The mechanism for adjusting the thickness of the cut is a support table, moved with a handle relative to the knife. A limb is put on the handle with divisions corresponding to the size of the gap between the plane of the knife and the supporting table.

Operating rules. Before starting work, the sanitary condition of the machine, the reliability of fastening of its working bodies, and the serviceability of grounding are checked. The quality of knife sharpening is determined, for which a stretched strip of paper is brought to its blade: sharp knife cuts through paper, blunt - tears. It is strictly forbidden to check the sharpness of the blade by hand.

Before loading the machine with the product, it is checked at idle for 1-2 seconds. The product is fixed on the loading tray so that it rests freely on the surface of the support table, then the desired thickness of the product is set and the machine is turned on.

After finishing work, disconnect the machine from the mains, set the food cutting thickness regulator to position and 0 "and remove the loading tray and the guard. All working parts of the machine are thoroughly washed with hot water with the addition of a cleaning solution and wiped dry with a dry cloth.

Bread-cutting machine MRH-200 consists of a cast-iron bed, a body, a working chamber, a circular knife, a drive mechanism, a loading and unloading tray, a mechanism for feeding bread to the knife and adjusting the thickness of the cut, as well as a grinding device.

The working chamber is located in a hollow disc-shaped casing, consisting of two halves.

In the lower part of the casing there are loading and unloading openings. A fixed tray for laying bread is fixed in front of the loading opening, a movable tray for placing bread in front of the unloading opening. for unloading bread. The latter is retracted by the handle from the casing along special guides. Both trays are equipped with folding shields.

The carriage, together with the bread attached to it with a needle grip, approaches the knife. The movement of the carriage is associated with the rotation of the knife; the carriage moves when the knife is in the up position and is stationary when the knife is down.

The thickness of the sliced ​​bread is set using the adjustment mechanism, which consists of a locking disc, a nut and a disc with divisions.

The machine has a tool for sharpening a knife blade, consisting of two carborundum grinding discs. To remove sticky bread from the surface of the knife, scrapers are provided that are pressed against it manually using two buttons.

The machine is equipped with a brake with an electromagnet, which serve to prevent the inertial movement of the disc knife after the machine is turned off.

Electric blocking provides for turning off the machine after the end of cutting bread under two conditions: with the protective grill open and if the receiving tray is shifted to the extreme first position. To turn the electric motor on and off, a push-button switch with "Start" and "Stop" buttons is fixed on the frame.

Operating principle. Slicing bread is done with a knife when lowering it down. When the knife is lifted up, the bread is moved by the carriage to the thickness of the cut slice. The cut pieces are collected in the discharge tray.

Mixer MS 25-200 for mixing vegetables for salads and vinaigrettes consists of a gearbox and a rotating tank-drum 1 and is driven by a universal drive. Inside the cast aluminum housing of the gearbox 12, in the bushings 9, 11, the worm 10 rotates, which transmits rotation from the universal drive shaft to the worm wheel 6. A flange 3 with three fingers is fixed on the shaft 5 with a pin, on which a flange welded to the bottom of the tank is put on. 1 . Shaft 5 worm wheel rotates in bushings 4, the ends of the shafts protruding from the body are sealed with cuffs. To the end of the body 12 a shank 7 is attached, with which the mechanism is attached to the neck of the drive. The shank has an annular groove 8, preventing axial movement of the mechanism during product unloading. For fixing the mechanism in working position on the annular groove (B– B) drilled two holes 13, into which the ends of the screws enter.

Tank 1 made of stainless steel and has ribs inside 2, contributing to uniform mixing of the product.

Principle of operation. The mechanism is fixed with two screws on the universal drive at an angle of 30 °, then chopped vegetables are loaded and the electric motor is turned on. When rotating the tank, the vegetables are evenly mixed, the process lasts 2 minutes. Before unloading the product, turn off the electric motor, unscrew the locking screws and turn the tank with the hole down to unload its contents into the substituted container. Increasing the mixing time can lead to the fact that the particles, depending on their size and shape, will again be grouped into their original position.

Refrigerating chamber - ШХ-0.56.

Appointment. For storage and sale of pre-frozen and chilled food products at trade and public catering establishments. It is operated in a temperate climate, at an ambient temperature of 12 to 32 °C.

The advantage of this refrigerated cabinet model is that its shallow depth and width, 220V voltage and low power consumption make it possible to use this cabinet in stores with a small sales area.

Design features

The cabinet is made in the form of a single block of complete factory readiness with a built-in refrigeration unit and consists of a refrigeration chamber and an engine room.

The cabinet door is thermally insulated, equipped with a three-chamber seal with a magnetic insert.

The inner box of the cabinet is powder coated.

The operation of the refrigerating cabinet is provided by a compressor manufactured by Danfoss or JSC Holodmash, at the request of the customer.

The design of the cabinet provides for automatic or semi-automatic thawing of the "snow coat" from the surface of the air cooler.

The operating mode of the cabinet is set and maintained automatically by the temperature controller or temperature controller.

IV . HEALTH AND SAFETY

BASIC CONCEPTS

Occupational Safety and Health– a system of legislative acts providing safe working conditions.

Safety - system of organizational and technical measures for labor safety.

Responsible for the state of health protection at enterprises - director.

Responsible for OT organizations in enterprises - Chief Engineer.

Change, termination of the contract-notification by both parties up to 10 days.

The term of consideration is no more than 3 days.

Dismissal at the initiative of management:

Failure to comply with health and safety requirements or gross violation.

Alcoholic state.

Didn't pass medical examination.

Absenteeism for 3 hours per working day at once or in parts.

Failing to pass the TB and OT exam.

Employee rights:

For safe work.

For timely pay.

For compensation in case of an accident.

The conclusion of the contract.

For compulsory social insurance.

To pay for work without discrimination.

30 days paid vacation.

Employer's right:

Recruitment, transfer, dismissal of workers.

Issuance of acts related to working conditions that do not contradict labor protection and safety.

Make the employee a probationary period of not more than 1 month.

Demand compensation for damage caused by the fault of the employee.

Qualification level- the skill level of the worker, reflecting the complexity of the work.

Wage- remuneration for work in accordance with its complexity, quantity, quality.

Working time- the time during which the employee, in accordance with the act of the contract, performs labor duties.

ETC- a bilateral agreement between the employee and the employer, concluded in writing, on the performance of certain work in the specialty of the employee, and payment in full by the employer and providing them with safe working conditions.

Harmful working conditions- working conditions under which the impact of certain production factors leads to a decrease in working capacity or a relative effect on health and its offspring.

The term of the conclusion of the employment contract:

For undefined period.

For a fixed period (at least one year).

TB briefing:

introductory - conducted with all newly hired.

Carried out by an OT engineer.

Primary workplace- within 2-5 work shifts at the workplace with the subsequent acceptance of a test for knowledge of HSE.

Conducted by section manager.

Repeated- quarterly. The purpose is to test knowledge on HSE. In case of failure to pass, they are suspended from work for up to 10 days, without remuneration for repeated failure to pass, dismissal.

Extraordinary- when changing technologies, equipment, accidents, complex tasks associated with a particular risk of health and TB.

Target (current)- when working on a side by side tasks and requiring advanced knowledge of safety and labor protection.

Accident reports - make up in the form H-11 in 3 copies.

Shelf life 45 years.

Time of registration of the accident report:

Within 3 hours, but no later than 10 hours from the moment of the accident.

Work-related accident, if:

The work was not related to production.

Able alcohol intoxication.

When stealing property.

Deep violation of TB, through the fault of the employee.

Working time age up to 16 years (4 hours per shift) - 24 hours a week.

Age from 16-18 years (6 hours per shift) 36 hours per week.

Night shift from 20 00 to 6 o'clock in the morning. Teenagers under 18, pregnant women, lactating women are not allowed (only with their consent they can work).

Evening shift from 1700 to 2400

Overtime no more than 2 hours a day, under dangerous conditions an hour, no more than 12 hours a month, 120 hours a year.

electrical safety

Voltage types thermal, chemical, electrical.

According to the degree of damage, the burn is divided into:

1st degree - redness, swelling

Grade 2 - water bubbles.

3 degrees - necrosis of the surface and deep layers of the skin.

4 degrees - charring of the skin, muscles, bones.

General requirements

The instruction on safety measures during the work of the cook is at the workplace.

The requirements of the instruction are mandatory for employees, failure to comply with these requirements is considered as a violation of work discipline.

Each accident must be reported to the head of the institution.

In each accident, it is necessary to ensure the provision of first aid to the victim, followed by referral to a medical center.

Only persons who are fully familiar with the tools, equipment, fixtures, trained in their proper handling and safe working methods are allowed to work.

It is forbidden to work on defective equipment and tools that are not in good working order.

Before start in the process of work:

Do not work on machines and devices, the device of which is unfamiliar.

Not doing work that was not assigned.

Only use the meat grinder with special tools.

When using the universal drive for the nozzle and attachment, change, clean, wash, etc. only when disconnected from the mains.

When working with a knife, be careful, hold your hand correctly when processing products.

Move the dishes with liquid over the surface of the stove carefully, without jerks.

Make sure that the fat placed on the stove is at a flashing zero of high temperature.

When frying semi-finished products, put them on a frying pan with an inclination "away from you".

Open the lids of cooking pots, pans and other utensils with burning food carefully, “away from yourself”.

Use oven mitts - do not take hot dishes with your hands.

Wipe up spilled liquids, grease, and fallen food immediately.

Do not carry a load with a mass higher than the established norm: women - 10 kg,

men - 20 kg.

Do not be distracted during work and distract others.

Upon completion of work:

Turn off equipment.

Tidy up the workplace.

Remove tools and fixtures.

Close transoms, windows.

Turn off the lights.

SANITARY AND HYGIENE REQUIREMENTS FOR INDUSTRIAL PREMISES

Workshop cleaning

There are three types of cleaning: current, main and generalnaya.

Current cleaning takes place at the beginning of the working day. Window sills and door handles are wiped with a clean, damp cloth. Another clean, damp cloth is used to wipe the production tables.

The floors are washed with hot water (temperature 50 ° C) using detergents or with a 3% solution of bleach or chloramine.

During the day, the cleanliness of the floors is monitored by technical staff.

Basic cleaning held at the end of the working day.

All production equipment is washed with a brush or washcloth with a detergent: tables - slightly alkaline, ovens, stoves - high alkaline.

Part of the wall near the technological equipment, window sills, part of the doors and the floor are washed with detergent or a 3% solution of bleach or chloramine.

spring-cleaning held once a week.

Dust is being wiped from the ceiling; walls, windows, radiators, doors, production equipment and floors are washed using detergents and disinfectants with hot water (temperature 50 ° C).

Personal hygiene of participants in the production process

Personal hygiene of participants in the production process must be observed at all stages.

1. Preparation for work

They enter the production workshops in sanitary clothes and replaceable shoes.

ECONOMIC SECTION

Place and role of public catering enterprises in the modern economy

Public catering is a dynamically developing branch of the economy. Due to the fact that it affects the interests of almost the entire population (both residents of the territory and visitors), public catering quickly responds to market needs.

Public catering is a branch of the social sphere, the quality of functioning of which largely determines not only the level of satisfied demand of the aggregate consumer, but also the nature of the solution of many social problems within the framework of the social policy of the state.

Public catering is becoming more and more investment attractive for foreign partners interested in the development of the restaurant business in our country.

Currently, most catering enterprises should be classified as diversified enterprises, since they satisfy not only the basic, physiological needs of visitors, but also communication needs, the need for conducting certain forms of leisure, as well as for obtaining certain cultural benefits.

In recent decades, many catering enterprises have included cultural and entertainment programs in the content of their economic activities, the supply of a certain type of cultural and leisure services. At the same time, public catering business entities act as a kind of structural subdivisions of large entertainment complexes, casinos, clubs of the so-called "leisure and entertainment" specialization. Therefore, in this context, we are talking about the interaction of the food sector with the cultural and entertainment complex.

The sphere of public catering closely interacts with the health-improving (recreational) complex. Promotion and implementation in practice of the idea of ​​a healthy lifestyle involves the organization diet food, "special tables" for visitors suffering from various forms of diseases, vegetarian food, etc.

The services of catering establishments form the corresponding demand within the framework of a wide tourist infrastructure. Public catering closely interacts with the tourist and excursion complex and at the same time acts as an important factor in the formation of tours. In this case, we are talking about tourists using catering services. This, in turn, creates conditions for integrated territorial development through the multiplier effect through an increase in the business activity of the region and its investment attractiveness. By creating new jobs in the industry, expanding the tourist infrastructure and increasing the efficiency of its functioning, public catering solves both economic and social functions.

Thus, modern public catering enterprises can closely interact with various industry complexes:

food, trade and marketing, tourist and excursion, recreational, cultural and entertainment complex of social protection of the population.

At the same time, public catering can perform the functions of both collectively organized catering and individually organized catering. Collectively organized catering is understood as the service by the restaurant business of wide social strata of consumers who have a common place for consuming other services and (and) collectively perform strictly defined social functions.

The role of the public catering industry in the processes of interpenetration of national cultures is also great. Catering enterprises act as a kind of conductors of national culinary art, national cuisine, national traditions of cooking and eating food. We are talking about solving strictly defined global social problems at the planetary level. Initially, forming outside the sectoral economy, these tasks are transferred to the level of specific enterprises.

Thus, summing up, it should be concluded that the public catering sector plays an important role in solving many global socio-economic problems of the country and the region as a whole.

LIST OF EDUCATIONAL LITERATURE

"Cooking" - N.A. Anfimov. M.1987

"Commodity research of food products" - A.B. Parpura. M.1985

"Food Products" - Z.P. Matyukhin. M.1987

"Equipment for catering" - M.A. Bogdanov. M.1986

Safety, Sanitation and Hygiene Instructions

"Fundamentals of nutritional physiology, sanitation and hygiene" - Z.P. Matyukhin. M.1984

"Service at catering establishments" - M.N. Zakharchenko. M.1986

"Organization of the production of catering enterprises" - V. Smolkina. Astana, 2011

"Organization and service in the field of food" - T. Nazarenko. Astana, 2011

"Market economy" - R.E. Yelemesov. Almaty, 2001

On the festive table, cold appetizers must be present: they add variety and look spectacular on any table - both everyday and festive. These dishes are a great addition to any meal. Having prepared several different cold appetizers for the festive table in advance, you can put them in a cool place without fear that they will lose their taste and nutritional qualities. This section contains easy-to-prepare and original recipes for cold appetizers that will be appropriate at home, at a picnic or buffet. Cold appetizers of fish and meat, crab sticks and shrimp, eggplant and tomatoes - for every day and for the festive table. All recipes are checked, each dish was prepared and photographed according to them.

Tartlets with pesto and shrimps

Pour the sifted flour, salt into the blender bowl, and put the cubes of very chilled butter. Run the blender for a few seconds to get a crumb-like mixture. It is not necessary to grind strongly so that a layered structure is obtained in the final product. Add to flour mixture...

Dry-cured chicken breast

Mix the spices with salt (2 tablespoons) and sugar (1 tablespoon), crush the juniper berries so that they give off their aroma and taste, and rub the chicken breast with this mixture. Put in a plastic container, close the lid and refrigerate for a day ...

Ajapsandali

Take an eggplant, sweet pepper and tomato (1 each) and fry directly on a gas burner until soft, over low heat. Then leave for 10 minutes in a bowl under the lid, so that the skin comes off easily. Peel off the skin. Next, chop all the ingredients with a sharp knife ...

Salted cucumbers

Cut cucumbers into pieces. Place in a jar. Add dill and garlic. Mix salt, allspice and black peppercorns. Add some hot water and stir. Add cold water and fill the cucumbers with the resulting mixture. Close the lid. Place in refrigerator. Salted cucumbers are ready. Enjoy your meal!

"Asparagus" in Korean

Put the asparagus in a suitable container and cover with cold water. After a few hours, the soy sticks will swell, become soft and brighten. Rinse soaked soybeans well and squeeze. Cut the squeezed soybeans into approximately equal pieces a few centimeters long and put them in a resealable ...

Capelin marinated with spices

Crostini with cod and tomato sauce

Defrost the fish in the refrigerator ahead of time. Check that there are no small bones left in the fillet. Line a baking sheet with parchment paper and spread the fillet pieces on it (cut the fish so that one piece of fish falls on each slice of bread). Lubricate lightly...

Zucchini-eggplant caviar

Grate the carrots coarse grater. Cut the onion into quarter rings. Cut the bell pepper into small cubes. Transfer the vegetables to a skillet with a little olive oil. Fry until the onion is transparent. Cut the zucchini into small pieces. Do the same with eggplant. Peel...

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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 dishes from whole boiled fish"

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 for last years significantly expanded, primarily due to the production of semi-finished products and culinary products sold through retail trade.

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

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

1. Theoretical part

1.1 Classification of complex cold dishes

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

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

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

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

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

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

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

Chilled fish (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 culinary treatments. This determines the great importance fish dishes and their widespread use not only in the daily diet, but also in dietary and baby food.

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

Sturgeon meat is white with layers of intermuscular fat, characterized by excellent taste and nutritional properties. Sturgeon caviar is an exceptionally valuable food raw material. 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 ice, chilled sea water and mortar table salt, a mixture of ice and salt, cold air.

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

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

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

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

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

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

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

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

Proteins of fish meat favorably differ in their composition from the proteins of meat of terrestrial animals with a high content of myofibrillar proteins and low content stroma 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%. Of particular great physiological importance are the elements contained in fish in very small quantities, such as iron, copper, iodine, bromine, fluorine, etc. With the help of fish, you can satisfy the body's need for iron by 25%, phosphorus - by 50-70, magnesium - by 20%. Seafood is a rich source of iodine. On average, freshwater fish contain 6.6 μg of iodine per 100 g of dry matter, in anadromous fish - 69.1 μg, in semi-anadromous - 26 μg, in marine - 245 μg.

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

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

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

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

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

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

Properly defrosted fish differs little in quality from chilled fish.

Fish with a cartilaginous skeleton are thawed in air at room temperature within 6-10 hours, it is laid in one row on tables or racks.

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

Cutting fish with a bone skeleton.

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

For use with the whole head (small);

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

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

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

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

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

For stuffing whole.

Cutting fish used whole. After cleaning the scales and removing the dorsal fin, the remaining fins are chopped 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 flavors from the same fish. flavor combinations. 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, at least 10 dishes should be included in the assortment of cold dishes daily, and 15 dishes of the highest class. The range of products of the cold shop includes cold appetizers, gastronomic products (meat, fish), cold dishes (boiled, fried, stuffed, aspic, etc.), lactic acid

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

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

universal workplaces where cold dishes are consistently prepared in accordance with the production program; specialized workplaces are organized in large cold shops.

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

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

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

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

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

1.7 Labor protection

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 skin up, retains its shape, boil completely, poured with broth or sauce.

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

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

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

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

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

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

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

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

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

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

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

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

Compliance with the recipe;

The correctness of the development of fish;

The correctness of cutting portioned pieces;

Breading condition;

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

Appearance;

Taste and smell of finished fish, consistency;

Appropriate garnish and sauce for specific food.

Conditions and terms of storage of finished fish products

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

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

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

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

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

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

Removing the entrails and washing the fish is done manually. Each workplace consists of a production table with built-in wash basins. Workplaces are equipped with cutting boards, chef's three knives. Next, the fish is subjected to fixation (cooling) in an 18% sodium chloride solution at a temperature of -4 to -6 ° C for 5-10 minutes. To reduce losses during storage, transportation, to preserve nutritional value, the shelf life (from the end technological process before 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.

Boil fish with whole carcasses, links (fish of the sturgeon family), in the form 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 garnish 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 use. 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 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 high quality protein, which contains all the amino acids necessary for normal life. It also compares favorably with meat protein in the presence of methionine. Due to the fact that the collagen that makes up the connective tissue has the ability to quickly turn into a soluble form, the fish is easily boiled soft, and its tissues become loose, due to which there is a maximum and rapid absorption of all nutrients. The richest fish in protein content include salmon, trout, salmon, beluga, it is easier to say that all representatives of the sturgeon and salmon orders. The great importance of fish dishes in human nutrition is also supported by a large indicator of nutritional value due to the increased content of fatty acids. Most of all, this applies to fatty marine varieties of fish - salmon, mackerel, herring, trout, salmon and others. Polyunsaturated acids are the owners of great physiological activity, have a beneficial effect on intercellular processes, have anti-inflammatory properties, reduce the level of fat in the blood and help in reducing body weight.

List of used literature

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

33) http://infourok.ru/razrabotka_zanyatiya_na_temu_lichnaya_gigiena_rabotni

34) 23.kov_predpriyatiy_obschestvennogo_pitaniya-180672.htm

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

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MINISTRY OF 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 Technology of catering products

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

G) 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 using moist saturated steam at various pressures. The nutritional value of products, color, taste is preserved, assimilation and juiciness increase.

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

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

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

Section No. 3 Preparation of complex cold culinary products.

1. Name the range of complex cold culinary products:

a) sandwiches, salads, aspic dishes

b) salads, drinks, aspic dishes

c) sandwiches, soups, salads

d) sauces, salads, drinks

2. Sandwiches are divided into:

a) complex, liquid, open

b) simple, cold, sweet

c) snack bars, spicy, open

d) simple, closed, snack bars

3. Cold snacks are divided into:

a) canapes, flounces, rolls

b) sandwiches, vinaigrettes, aspic

c) canapes, salads, rolls

d) salads, sandwiches, aspics.

4. Canape is:

a) a dish

b) snack

c) drink

d) sauce

5. The basis of the canape is:

a) bread, baguette, pita bread

b) meat, cabbage, bread

c) bread, baguette, croutons

d) croutons, potatoes, meat

6. Pick the ingredients for canapés with rye bread:

a) butter, cucumber, cheese, tomato

b) ham, tomato, fresh cucumber, lemon

c) herring, onion, pickled cucumber, egg

d) butter cheese, grapes, olives

7. What are the dimensions of the canape:

a) 3 x 4 x 0.5

b) 5 x 6 x 05

c) 10 x 10 x 10

d) 15 x 3 x 10

8. For decoration canapés use:

a) green oil, drawing mass, jelly

b) green butter, powdered sugar, paprika

c) sugar, paprika, jelly

d) powdered sugar, jelly, drawing mass

9. Deadline for canapés:

a) 6 hours

b) 12 hours

c) 18 hours

d) 30 minutes

10. Methods for preparing complex snacks include:

a) boiling, frying, baking

b) marinating, sticking on skewers, whipping

c) marinating, stewing, blanching

d) sautéing, whipping, boiling

11. Complex cold snacks include:

a) appetizers of their shellfish, assorted meat or fish

b) mini casseroles, vinaigrettes, terrines

c) mini casseroles, appetizers on a skewer, terrines

d) assorted meat or fish, vinaigrettes, mini snacks

12. Deadline for the implementation of cold appetizers:

a) 30 minutes

b) 48 hours

c) 36 hours

d) 2 hours

13. 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

d) 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. These are 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. They are used in restaurant cuisine not only to add spice, but also to soften meat tissues:

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) fruits

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 gives a delicious taste 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. To have ready meal a metallic taste did not appear, 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) What guarantees food quality control for semi-finished products for complex culinary products?

A) the completeness of the investment and good quality;

B) poor quality;

B) underinvestment;

D) non-toxic.

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

A) the speed of evaluation;

B) the subjectivity of the assessment;

C) objectivity of the assessment;

D) the impossibility of establishing the chemical composition.

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

A) colorimetry;

B) refractometry;

B) nephelometry;

D) iodometry.

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

A) chemical

B) physical;

B) bacteriological;

D) organoleptic.

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

A) to determine the readiness of meat and fish;

B) to determine the charge for a dish;

C) to determine the juiciness of a dish;

D) to determine the uniformity of the dish.

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

A) before the start of the sale of products;

B) during the sale of products;

C) after the sale of products;

D) not recorded.

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

A) young chefs;

B) cooks with long work experience;

C) qualified chefs;

D) production manager.

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

A) 20 °C;

B) 30 °C;

C) 17 °C;

D) 27 °C.

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

A) iodometric;

B) refractometric;

B) nephelometric;

D) Mohr's method.

Answers to tests

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

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

Section 3 Preparation of complex cold culinary products