MINISTRY OF EDUCATION AND SCIENCE RNO-ALANIA
STATE BUDGET EDUCATIONAL INSTITUTION
SECONDARY VOCATIONAL EDUCATION
"VLADIKAVKAZSK TRADE AND ECONOMIC COLLEGE"»
TESTS
according to the professional module
Organization of the cooking process and preparation of complex cold culinary products
Specialty 19.02.10 Product technology Catering
Vladikavkaz 2015
MDK Technology for the preparation of complex cold culinary products.
Section No. 1 Determination of the quality and safety of raw materials and its commodity characteristics
- Gastronomy products include:
a) raw material
b) deli meat and fish products
in dishes
d) confectionery
- 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
- 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
- Name the organoleptic quality indicators of gastronomic products:
a) texture, fat content, taste
b) method of heat treatment, salt content, smell
d) texture, smell, taste
5. At what temperature should gastronomic products be stored:
a) 4-6ºС
b) 15-20ºС
c) 20-25ºС
d) -2, - 4ºС
6. Name the assortment of hard cheeses:
b) swiss, dutch, parmesan
c) mascarpone, cheddar, edama
7. Assortment of mushrooms used to prepare complex cold dishes:
a) chanterelles, mushrooms, morels
b) champignons, milk mushrooms, mushrooms
c) truffles, shiitake, ho chimini
d) white mushrooms, milk mushrooms, truffles
8. Name rare vegetables for preparing complex cold dishes:
a) okra, zucchini, potatoes
b) okra, artichokes, physalis
c) parey, zucchini, pumpkin
d) savoy cabbage, potatoes, carrots
9. They are a piggy bank of vitamins, mineral salts, phytoncides, fiber, essential oils:
a) fish products
b) egg products
c) gastronomic products
d) vegetables
10. Name the range of flavors for complex cold dishes:
a) wine, wasabi, sugar
b) wine, sour cream, salt
c) oil, salt, vinegar
d) oil, gelatin, vinegar
11. Which cheeses are sliced, sausage and spreadable:
a) to melted
b) soft
c) to hard
d) to rennet
12. Name the assortment of soft cheeses:
a) swiss, dutch, mozzarella
c) Dorogobuzh, Roquefort, mozzarella
d) cheese, mascarpone, dutch
13. Name the assortment of blue cheeses:
a) swiss, dutch, mozzarella
b) mascarpone, cheddar, edama
c) cheese, mascarpone, dutch
d) brie, camembert, dorblu
14. Which product has a name derived from the method of production:
a) potatoes
b) cheese
c) meat
d) sausage
Section No. 2 Use of equipment for the preparation of complex cold culinary products
1. What are vegetable cutters depending on the purpose?
A. for cutting raw and stewed vegetables;
B. for cutting raw and boiled vegetables;
B. for cutting boiled and fried vegetables;
G. for cutting boiled and baked vegetables.
2. What is the purpose of blenders?
A. for wiping and grinding a small amount of food;
B. for whipping and wiping products;
B. for wiping and grinding a large number of products;
G. for cutting raw and boiled vegetables.
3. What movement does the working tool (nozzle) make in the mixer-beater?
A. planetary;
B. reciprocating;
V. rotational;
G. .rectilinear.
4. In which workshops are slicers installed?
A. in vegetable, confectionery, hot;
B. in a cold, semi-finished products workshop, in a confectionery;
V. in meat, hot, for cutting greens;
G. in fish, cold, flour.
5. For which workshop is a universal drive with the following set of interchangeable mechanisms intended: grinding, meat grinder, ripper, cutting meat into beef stroganoff?
A. vegetable;
B. meat;
B. hot;
G. cold.
- 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.
- What processes does the combi steamer combine?
A. steamer and convection oven;
B. steamer and stove;
B. oven and stove;
D. oven and grill.
- 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. Saved nutritional value products, color, taste, 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
G) cheese balls, roll, pate
28. Cold dishes are served with:
a) 25-80 g
b) 100-120 g
c) 150-250 g
d) 250-400 g
29. Serving temperature for cold complex dishes:
a) 5-6 °С
b) 10-12 °С
c) 8-10 °С
d) 15-20 °С
30. For cooking fish in aspic fish:
a) extinguish
b) roast
c) baked
d) cook
31. Ingredients for cooking jellied fish:
a) fish, broth, gelatin
b) agar-agar, sour cream, fish
c) gelatin, broth, fish
d) starch, fish, milk.
32. Ingredients for making fish jelly:
a) gelatin, mayonnaise, carrots
b) broth, milk, agar-agar
c) broth, gelatin, spices
d) starch, sour cream, spices
33. To make the jelly harden, it is kept in the cold:
a) 6 hours
b) 60 minutes
c) 2 hours
d) 30 minutes
34. To release the aspic from the mold, you should:
a) warm up
b) chill
c) put in boiling water for 3 seconds
d) soak in boiling water for 3 minutes
35. Name the range of complex cold poultry dishes:
a) chicken pate, chakhokhbili, stew
b) chicken tobacco, breast medallions, chicken pate
c) fire cutlets, chicken pate, poultry according to the capital
d) chicken pate, galantine, breast medallions
36. By what organoleptic indicators is the quality of complex cold dishes assessed:
a) appearance, color, smell, texture, taste
b) smell, appearance, temperature
c) according to the method of heat treatment, according to the shape of cutting, consistency
37. Deadlines for the implementation of complex cold dishes:
a) 24 hours
b) 48 hours
at 6:00
d) 36 hours
38. What complex cold dishes are not allowed to be cooked in the summer season:
a) marinated
b) jellied
c) pates
d) stuffed
39. Ingredients for making salmon mousse:
a) olives, cheese, tomatoes, salmon
b) eggs, cheese, sausage, salmon
c) ham, salmon, cream, cheese
d) mini tartlets, salmon, eggs, tomatoes
40. Ingredients for making a complex assorted snack:
a) tomatoes, eggplant, zucchini
b) potatoes, eggplant, zucchini
c) tomatoes, cabbage, carrots
d) cucumbers, onions, zucchini
41. This allows you to add juiciness to the culinary product, get the necessary flavor and aroma bouquet:
a) marinating
b) baking
c) wrapping
d) stuffing
42. It is sometimes final stage before using a cold snack, and also precedes heat treatment:
a) wrapping
b) baking
c) marinating
d) stuffing
43. These are the most popular snacks in French cuisine, they are served not only as an appetizer, but also as a light main course:
a) rolls (terrines)
b) salads
c) pates
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) pates
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. So that the finished dish does not have a metallic taste, the wine is boiled, in a bowl:
a) aluminum
b) cast iron
c) enamelled
d) iron
52. To prepare this cold dish, the heads and legs of animals are used:
a) lettuce
b) jelly
c) filling
d) pate
53. Cold sauces are prepared on its basis: Tatar, garlic, spicy and others:
a) wine
b) cheese
c) sour cream
d) mayonnaise
54. To prepare a complex cold dish pate (pate) use a shell of:
a) bacon
b) cabbage
c) test
d) synthetic film
55. How many meat products are included in a mixed meat roll:
a) 5
b) 9
at 3
d) 4
56. In complex cold dishes, pates during baking fill the resulting space between the filling and the dough:
a) syrup
b) broth
c) oil
d) jelly
57. What kind of dough is used to make pates:
a) yeast
b) shortbread is not sweet
c) puff
d) custard
58. For stuffing eggs use:
a) cutlet mass
b) raw fish
c) caviar, cheese, mushrooms, salmon
d) stewed cabbage
59. Spicy profiteroles are prepared from dough:
a) custard
b) sandy
c) biscuit
d) puff
60. Vol-au-vents are made from dough:
a) biscuit
b) sandy
c) puff
d) custard
Section No. 4 Quality control of complex cold culinary products
- 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 do we need a chef's needle during marriage finished products?
A) to determine the readiness of meat and fish;
B) to determine the charge for a dish;
C) to determine the juiciness of a dish;
D) to determine the uniformity of the dish.
7) When are the results of marriage recorded in the marriage journal?
A) before the start of the sale of products;
B) during the sale of products;
C) after the sale of products;
D) not recorded.
8) Who is granted the right to personal marriage of food?
A) young chefs;
B) cooks with long work experience;
C) qualified chefs;
D) production manager.
9) What is the optimal temperature in the room where the organoleptic evaluation of dishes is carried out?
A) 20 °C;
B) 30 °C;
C) 17 °C;
D) 27 °C.
10) What method determines the content of SO 2 in sulphated potatoes?
A) iodometric;
B) refractometric;
B) nephelometric;
D) Mohr's method.
Answers to tests
Section 1 Determination of the quality and safety of raw materials and its commodity characteristics
Section 2 Use of equipment for the preparation of complex cold culinary products
Section 3 Preparation of complex cold culinary products
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MINISTRY OF SPORT OF THE RUSSIAN FEDERATION
FEDERAL STATE BUDGET EDUCATIONAL INSTITUTION OF HIGHER PROFESSIONAL EDUCATION
"RUSSIAN STATE UNIVERSITY OF PHYSICAL CULTURE, SPORTS, YOUTH AND TOURISM (GTSOLIFK)"
INSTITUTE OF TOURISM, RECREATION, REHABILITATION AND FITNESS
DEPARTMENT OF TOURISM AND SERVICE
COURSE WORK
COLD DISHES AND SNACKS
Completed by a student:
4 courses of the RD group
Garkavenko Anna
Checked:
Maksakovskaya N.S.
Introduction
1. Cold dishes and snacks
Conclusion
Introduction
Snack is a table term meaning:
1) time and type of serving to the table;
2) the nature and form of dishes served for meals either on their own or at a certain time as part of a meal.
As a concept, the term "snack" became widespread only in the 18th century. and especially in the nineteenth century. In the 17th century the Russian language knew the word "snack", but in a different meaning, and it was then used with the preposition "for" (for example, bread for a meat snack, sugar for a bitter medicine snack).
Since the 18th century the word "snack" is used with the prepositions "to" and "on" ("snack for vodka, beer", "give fish, cucumber for a snack").
In the first third of the XVIII century. "appetizer" was often replaced by the word "frischtich" and was used in the first sense as a synonym for "breakfast". And since breakfast was served with cold dishes or unheated roast left over from dinner, appetizers began to mean from the middle of the 18th century. all cold dishes of the Russian table: fermentation (cucumbers, cabbage, mushrooms), fish pickles (stringing, salted, dried sturgeon and salmon fish and caviar), smoked meats (ham, boiled pork, goose curtains).
In the 19th century German, Swedish and French dishes were included in the appetizers - hard-boiled eggs, goose and liver pates, sausages, butter, white bread, and pies were added from the Russian table, previously served exclusively for lunch, to cabbage soup or separate dishes. In that snack table such dishes of Russian cuisine were included, which had to be prepared in advance, but which could remain and be eaten cold. They were jelly, aspic. From the French table, this included mainly pâtés and cold sauces, canned fruits and pickled vegetables, and pickles. From German - sandwiches and salted herring with onions.
As for the time of serving snacks, it has also undergone a significant evolution. At first, appetizers (one-two-three courses and vodka) were served outside of dinner, two or three hours before dinner in the hallway. Then the appetizer began to move closer to dinner, until at the end of the 19th - beginning of the 20th century. it did not fully combine with the lunch serving, turning into the first, or rather, into a series of first courses. Starters were served 2-3 dishes (fish, meat, vegetables).
Relevance. Cold dishes and snacks are increasingly used in the nutrition of the population. They occupy an important place in the menu of catering establishments and in the assortment of shops. culinary products. Cold dishes and snacks increase appetite, complement the diet, and also decorate dishes. In order for cold dishes and snacks to fulfill all of the above purposes, it is very important to fulfill the necessary requirements when preparing them.
The aim of the work is to study the features of cold dishes and snacks.
To reach the goal term paper the following tasks were set:
consider the importance of cold dishes and snacks in human nutrition;
explore the range of cold dishes and snacks;
to study the technology of preparing cold dishes and snacks;
to analyze the technological features of the cold shop;
to give commodity characteristics of raw materials for the preparation of salads;
Learn how to prepare salads.
The subject of the study is cold dishes and snacks.
1. Cold dishes and snacks
1.1 The importance of cold dishes and snacks in human nutrition
It is customary to classify cold appetizers as cold dishes, which include the main product and no side dish, or it is given in limited quantity and assortment. For example, chum and granular caviar with green onions, pressed caviar with lemon, sprats with eggs, sprats and sardines with lemon, salted and pickled mushrooms, dried fish, etc.
There is no clear distinction between a cold dish and a cold appetizer. The same culinary product can be a cold dish or a cold appetizer. As a rule, cold appetizers have a smaller yield and are served without garnish (caviar, salmon, sprats, sausage) or with a small amount of garnish (sprat with egg, herring with onion).
Cold dishes are usually served at the beginning of a meal. In this case, they are called snacks, they complement the composition of the main dishes, decorate the table, satisfy hunger, stimulate appetite and supplement the nutritional value of diets.
The rich assortment and nutritional value of cold dishes make it possible to use them as main dishes for breakfast, dinner, or to complement the banquet menu with them. For example, pate, jellied meat or fish can be included in the dinner or breakfast menu, and cold snacks: caviar, salads, herring with a side dish, etc., in the lunch, breakfast or dinner menu to stimulate appetite. The juice effect of cold dishes and snacks is due to their spicy taste, intricate design, and pleasant coloring of the products that make up these products.
A special role is played by cold dishes in the banquet menu, where their number reaches 5-10 types.
The assortment of banquet dishes is dominated by products of complex preparation, such as jellied fish, game cheese, stuffed fish and bird, etc., the design of which is given considerable attention. In the manufacture of these dishes, special design techniques are used and special tools are used.
In human nutrition, cold dishes and snacks are not only of auxiliary importance.
Many of them are high in calories, such as meat or fish salads with mayonnaise, game cheese, galantine, etc.
Cold snacks from fresh vegetables are low-calorie and rich in vitamins, mineral salts, valuable organic acids.
The calorie content of cold dishes varies widely and depends on their composition and the investment rates of individual products. Green salad dishes have the lowest calorie content (50-100 calories), meat and fish salads seasoned with sour cream and mayonnaise are more caloric: the calorie content of one serving reaches 250-350 calories, depending on the raw material input rates.
Vegetables and fruits, which are part of cold dishes in large quantities, are an important source of such valuable nutrients as vitamins, mineral salts.
Potatoes are characterized by a high content of carbohydrates and significantly increase the calorie content of cold dishes. The content of vitamin C in it is small, but the high consumption of this product makes it an important source of vitamin C. Indeed, 200 g potato salad provide a person with 20--25% daily allowance vitamin C.
Cold dishes, including meat, poultry, fish, eggs, legumes, nuts, are rich in protein and contain some fat, as well as a number of important vitamins and minerals. Legumes enrich dishes with vitamin B1, calcium and iron salts. Dishes from the liver, fish roe, herring are rich in vitamin A. Sauces, dressings used for cold dishes not only improve and diversify the taste, but also significantly affect their nutritional value Sour cream and mayonnaise sauce contain a significant amount of fat and therefore increase the calorie content of cold dishes and snacks. The recipe for many cold dishes includes vegetable oil or sauces and dressings. Such dishes are a source of unsaturated fatty acids. In this case, the fact that vegetable oil in this case is not subjected to heat treatment and does not lose its biological activity is of particular importance.
Some cold dishes are prepared from raw vegetables and fruits, so that vitamins and other valuable substances are well preserved in them.
To maximize the preservation of vitamin C in vegetables, fruits and other products, special processing conditions have been developed, which must be strictly adhered to. In particular, vegetables should be washed not in sliced, but in whole form; vegetables for cooking should be placed in boiling, salted water and boiled in a cauldron, closed with a lid, with a slight boil, strictly observing the deadlines. To preserve vitamin C in greens, it is important to prevent long periods of storage and especially wilting.
Much attention must be paid to the strict observance sanitary regulations when preparing and storing cold dishes and snacks, as they do not pass heat treatment before release to the consumer. dish appetizer workshop salad
1.2 Assortment of cold dishes and snacks
A variety of cold dishes and snacks are classified according to the types of raw materials and methods of preparation into the following groups:
sandwiches;
salads and vinaigrettes;
dishes and snacks from vegetables and mushrooms;
fish and seafood dishes, meat, poultry and meat products dishes;
egg dishes;
jellied dishes - snacks that are prepared from meat and fish, poultry and game, eggs and even vegetables. It is customary to serve horseradish with vinegar or horseradish with sour cream and other spices, sauces (for example, mayonnaise), various seasonings separately for meat and fish aspics. spices, as well as salads and vegetables - salted and pickled;
pates - a cold appetizer that is prepared mainly from meat products (from the liver of large and small livestock, from the liver and meat or offal of poultry, from fried game meat), less often from fish and vegetables (pate from pike perch, from eggplant, beans , olives, etc.).;
all kinds of pickles and marinades;
gastronomic snacks (cheeses, sausages, canned food, smoked meat and fish, herring, caviar).
Each of these types of dishes and snacks can be divided into other subspecies. Consider the following categories: sandwiches and salads.
A sandwich in common everyday terminology is a slice of bread with various snack foods (cheese, ham, sausage, caviar, smoked meat or fish, canned food).
By temperature, sandwiches are divided into cold and hot. According to the type of preparation, sandwiches can be divided into three large groups: open, closed (sandwiches) and puff.
For open sandwiches, bread is cut into small slices about 1 - 1.5 cm thick, spread with butter and garnished with various snacks.
Closed sandwiches are made from two slices of white bread 5-6 cm wide and 0.5 cm thick. Both slices are spread with butter, sometimes pre-mixed with various seasonings - mustard, grated cheese, horseradish. The product is placed on one slice of bread, and the other is tightly covered from above.
Layered sandwiches. Spread a large slice of black bread with butter, put a product of the same size on top, again bread, butter, product, and so on. Layers can be from 7 to 9, the last layer is from bread.
Figure 1.1 Classification of sandwiches
Figure 1.1 shows a more detailed classification of sandwiches.
Salad - a cold dish prepared from a mixture of various vegetables and / or fruits seasoned with vinegar, vegetable oil, mayonnaise, sour cream, lemon juice, salt, pepper or special salad dressings. Often the composition of salads includes greens: dill, parsley, celery, green onions, garlic.
Salad classification by ingredients:
fish salad - the composition of the salad includes fish, it can be either boiled or fried or canned;
meat salad - the composition of the salad includes meat (beef, poultry, pork, boiled tongue) of various culinary processing;
seafood salad is a very diverse classification of salad. The composition may include squid, scallop, octopus, mussels, shrimp, both individually and together;
vegetable salad - a very affordable classification of salads. The composition of the salad includes all kinds of vegetables;
fruit salad - consists of chopped fruits and is usually seasoned with juice, yogurt or kefir.
combined salad (combined) - may include several classifications at the same time. For example, salad with chicken and pineapple or fish with herbs.
1.3 Technology for preparing cold dishes and snacks
Cold and heat processing of products included in the recipe of cold dishes and snacks is basically the same as for hot dishes, however, in relation to cold dishes, even more careful compliance with sanitary requirements is necessary during their preparation, storage and sale, especially products introduced into dishes. without heat treatment:
the number of manual operations should be reduced (use mechanized devices for cutting, dosing, layout);
mechanical processing, if possible, should precede thermal processing (for example, vegetables should be cleaned and cut before cooking);
you can not combine warm and cold foods, which leads to a deterioration in taste and rapid spoilage;
seasoning dishes (sour cream, mayonnaise, vegetable oil) is necessary immediately before the holiday;
it is necessary to strictly observe the shelf life of semi-finished products and the established modes of heat treatment.
So that the products during the cooking process do not lose certain useful material rules must be followed.
To maximize the preservation of vitamin C in vegetables, fruits and other products, special processing conditions have been developed, which must be strictly adhered to. In particular, vegetables should not be washed in sliced, but in general, vegetables for cooking should be placed in boiling, salted water and boiled in a pot with a lid, with a slight boil, strictly observing the deadlines. To preserve vitamin C in greens, it is important to prevent long periods of storage and especially wilting.
The possibility of food poisoning when eating cold dishes is aggravated by the fact that even when they are very contaminated with microorganisms, they do not arouse any suspicion in consumers, since their organoleptic characteristics - appearance, smell, taste - do not always change. This imposes on cooks a great responsibility for strict compliance with sanitary rules in the manufacture of various cold dishes.
Particular care must be taken to ensure that fresh and boiled vegetables are processed on separate boards when harvesting them in the form of semi-finished products, which are supposed to be stored for some time.
To comply with sanitary requirements, each employee, before starting the culinary processing of the product, must check the cleanliness of his workplace, the condition of the equipment and inventory that he will use.
The cleanliness of the workplace must be maintained constantly during the processing of the product. It is necessary to monitor the equipment and inventory that are used in cooking; food waste must be disposed of in a timely manner.
When cooking, the duration of the primary processing of the product should be reduced.
If possible, cut products by hand, which tends to increase their contamination, should be avoided. There are special machines for cutting raw vegetables, meat products. In their absence, in some cases it is advisable to use various devices for cutting boiled vegetables.
The stewing temperature of the products used in the manufacture of cold dishes is very important. All products must be pre-cooled to a temperature of 8-10°C. Do not mix chilled food with warm food. At a temperature of 8--10°C, the development of microorganisms is much slower (sometimes several tens of times) than at a temperature of 15--20°C.
Compliance with the established temperature regime and the shelf life of ready meals and semi-finished products is also an important measure to improve their sanitary condition.
For cold dishes, the following terms of implementation are established at a temperature not higher than 6--8 ° C, see table 1.1.
Table 1.1 Storage of cold meals and snacks
Salads and vinaigrettes have a short shelf life. In the absence of cold, the period for the implementation of these dishes should not exceed 30 minutes from the date of manufacture. The short shelf life of salads and vinaigrettes makes them difficult to manufacture, but it is easy to withstand if you practice cooking these dishes from semi-finished products. Chopped boiled vegetables can be stored for up to 12 hours. Vegetables, herbs used in fresh, must be sorted and washed. Salted, pickled cucumbers, tomatoes can be chopped. Meat, fish can be pre-cooked or fried.
At a temperature of 8 °, products can be stored in whole pieces and in cut form for up to 24-36 hours.
All prepared products are best stored separately by type. If necessary (due to the lack of dishes, storage space), it is permissible to mix boiled carrots with potatoes and meat. Pickled, pickled vegetables should be stored separately under all circumstances. Mixing them with other products is permissible only 30 minutes before sale. Dressing salads with sauce should be done immediately before they are released.
Do not mix new lettuce portions with leftovers from a previous batch, as this causes them to spoil faster.
Food processing
Vegetables, herbs and mushrooms. The potatoes are thoroughly washed and boiled, and then cooled and peeled; red beets are also processed. These vegetables are recommended to be sorted by tuber size before cooking.
Carrots, turnips, turnips are first peeled and boiled uncut; these root crops can also be cooked cut into circles, cubes, straws, etc.
In cauliflower, the stalk is cut off below the beginning of the branching of the head, the contaminated and damaged areas are cleaned. Peeled kocheski are boiled in salted water.
When processing white and red cabbage, the upper contaminated and damaged leaves are removed. To do this, they are cut at the base. The cleaned head is cut into two to four parts and chopped.
The asparagus is peeled, starting from the head, washed, tied in bunches and boiled in salted water, cooling in the same broth.
Green bean pods and peas are processed as follows: the veins connecting the halves of the pod are removed, for which the ends of the pod are broken and the veins are torn off in the opposite direction from the break, then the bean pods are cut across into three to four parts or chopped lengthwise in the form of noodles.
Pea pods are used as a whole; they are boiled in rapidly boiling water (until cooked), after which they are quickly cooled cold water so that the greens do not turn brown.
Frozen green peas or green beans are boiled in the same way as pea pods.
Corn is cooked without removing the leaves from the cob. Pumpkin, zucchini and eggplant are washed, the skin is cut off, only the stems are removed from young eggplants. For stuffing, zucchini is used whole or cut in half. For frying, zucchini is cut into pieces.
Capsicums are washed, the stem and seeds with pulp are removed, then washed again and put in cold water for 30 minutes to remove excess bitterness.
Tomatoes are washed, the place of attachment of the stem is cut out. For salads, tomatoes are cut into even circles, and for stuffing, tomatoes are cut upper part and remove the seeds along with the juice.
Greenhouse, greenhouse and young ground cucumbers are only washed, and overgrown cucumbers are peeled and seeds are removed.
Carrots, zucchini, celery, used fresh in various salads, are peeled, washed and finely chopped into strips, cubes or slices.
In lettuce, green onions, spoiled and withered leaves are separated, then the greens are washed in cold running water and stored in baskets or sieves in a cold room until use. Dust and sand are shaken off the sorted dill, then the dill is washed and dried.
Mushrooms are sorted by type, removing poisonous and spoiled ones. When cleaning mushrooms, cut off the lower contaminated part of the leg. Peeled mushrooms are washed well, after which they are boiled, salted or pickled.
Gastronomic goods. Salmon, salmon, chum salmon are plaited along the spine, the flesh is cut from the bone, the costal bones are removed, and then cut portioned pieces starting from the tail.
The part of the salmon (white fish and sturgeon) intended for cutting is preliminarily cleaned from the skin; the cleaned part is wrapped in parchment paper, protecting it from winding.
Herring is cleaned from the skin, the insides are removed and cut into fillets, removing the spinal and costal bones or left on the bones. If the herring is very salty, then it is soaked cleaned for several hours in cold water or in milk.
The ham (ham) is divided into parts, the skin is cut off and cleaned. Ham (roll) is processed in the same way as ham; casings are removed from sausages.
If the ham enters the production of raw, it should be cooked. For this, the ham is placed in the boiler with the leg up, poured with cold water, leaving the leg of the ham not immersed in water, brought to a boil and put on board the stove, maintaining the water temperature at 80--85 °. The cooking time depends on the size of the ham and averages for a ham weighing 8-10 kg -- 7-8 hours. Readiness is determined by piercing the soft part of the ham with a needle. If the needle (chef's) enters the pulp freely, without encountering resistance, then the ham is ready. The ham taken out of the water is cooled, putting it with the skin up.
Meat products and poultry. To prepare cold roast beef, a thin edge (back of the head) is cleaned from films and tendons and rummaged over high heat until a toasted crust forms on the surface of the roast beef. Roast beef should be juicy inside and have a reddish color.
For the preparation of dishes such as cold veal, cold pork, cold lamb, use the hind legs and shoulder blades. The legs are fried whole or in pieces, convenient for slicing. At the shoulder, the meat is removed from the bones, rolled up and tied with twine and fried.
The poultry for cold dishes is processed in the same way as for hot ones: the frozen bird is thawed, dried and singeed with a gas burner, after which the neck with the head and legs (above the ankle joint) are cut off. The goiter and entrails are removed from the singed bird, washed, and, giving the carcass a look convenient for further processing, using a chef's needle with a thread or tucking the legs and wings into a pocket, they are fried with fat.
Small poultry is pre-fried until a fried crust is formed and brought to readiness in an oven. A large bird (turkey, goose) is salted, sprinkled with fat and fried in an oven, periodically watering it with the juice released during frying. The readiness of poultry meat is determined using a chef's needle or fork: if the needle enters easily into the soft part of the leg and clear juice is released, then the poultry meat is ready; if the juice is reddish, the poultry meat is not yet ready.
An old bird tough meat, placed in a deep bowl, poured with fat, in which it was fried, add a little water, cover with a lid and stew until the poultry meat becomes soft.
Processing and cutting of piglets is carried out as follows: scalded and de-haired piglets are wiped with a clean cloth, rubbed with flour so that the skin becomes dry and the hairs more easily lag behind the surface of the skin, then they are singeed on a non-smoking flame of an alcohol lamp or gas burner. After singeing, the piglets are gutted and washed. The newly killed piglets are placed for 2-3 hours in cold water to remove the blood.
Pigs intended for portioned serving and for preparing aspic, after processing, are wrapped in a clean linen or parchment, tied with twine, put in a fish boiler, poured with cold water, add a little finely chopped roots, salt, Bay leaf, pepper and cook at a low boil for 50--60 minutes. With piglets intended for stuffing, after the primary treatment, the skin is removed with part of the pulp (the skin is not removed from the head), the head is left intact and is not separated from the carcass.
Then the skin is sewn along the incision line, leaving a small hole near the neck, through which stuffing is performed. The pulp remaining on the bones is cut off and used for minced meat.
To prepare meat jelly, beef legs and lips, pig heads and legs are carefully singeed; at the same time make sure that the skin and bone are not burned. The scorched parts are cleaned with a knife, and the burnt parts are washed with a brush in warm water.
Fish. For cold dishes, sturgeon, stellate sturgeon and beluga are cut as follows: if the fish is frozen, then it is first thawed, and then the head is cut off; for this, on both sides, under the pectoral fins, an oblique incision is made towards the head and the cartilage is cut. After removing the head, the fish is placed with its back up, the upper fin, dorsal bugs are cut off and plaited.
When plating, the fish is cut in the longitudinal direction into halves or links. The incision line during stratification should pass through the middle of the fatty layer of the spinal cartilage and vyazigi. Fish plating is best done not completely thawed. The vyaziga is taken out of the links, after which it is washed and then scalded with hot water to facilitate the removal of small scales and lateral bugs.
Each beluga link, depending on the size of the fish, is cut lengthwise into two or three parts, and then cut across into pieces 30-40 cm long.
After scalding and cleaning, the fish is washed again, put on the grate of the fish boiler skin down, poured with cold water, finely chopped roots, onion, bay leaf, pepper, a little salt are added and brought to a boil. Then the heating is reduced and cooking is carried out without boiling for 40-50 minutes (from the moment the water boils). If the chef's needle enters the flesh freely, the fish is ready. The finished fish is taken out of the broth, the cartilage is removed, the fish is washed with hot water and left for 3-4 hours to cool.
In the absence of fish boilers with grates, the fish is tied with twine and boiled in a shallow dish; in some cases, it is poached in baking sheets in an oven, covered with oiled paper.
For fish jelly, food fish waste is used - skin, fins, bones and heads, from which the gills are previously removed. Fish waste is thoroughly washed and boiled in boilers or pans.
To decorate a dish, the products that make up it are usually selected, cut into various figures, which are placed on top of the dish, giving it a beautiful look. When decorating salads and vinaigrettes, green salad, parsley, celery, etc. are often used. The products that make up the dish and are intended for its decoration are not recommended to be filled with sauce.
Salads are served in salad bowls or deep vases (if several servings are served in one bowl).
Marinated and stuffed vegetables should also be served in salad bowls or deep dishes.
Vegetables are decorated with greens, lettuce or green onions, sprinkled with finely chopped dill or parsley on top.
For gastronomic fish dishes, salmon, salmon, balyk are cut into thin, wide pieces, placed on a dish or plate, and lettuce leaves or sprigs of greens, as well as lemon slices, are placed on the sides.
Meat gastronomic products (ham, sausage, etc.) are also cut into thin pieces, placed on one side of the dish, and on the other, a side dish of vegetables and herbs is placed. Vegetables are cut into cubes, even slices, straws or in the form of various figures.
Cold sturgeon, stellate sturgeon and beluga are cut one piece per serving; cutting is done obliquely so that the piece is wide; a piece of fish is placed on a dish or plate and garnished in the same way as meat gastronomy. In addition, finely chopped jelly is served with fish as a side dish; this jelly can be used to decorate a dish by cutting figures out of jelly and placing them around the fish. Horseradish sauce for cold dishes should be served separately in a gravy boat or in a socket.
Roast beef, pork, veal, lamb, stuffed chickens and piglets are cut into 2-3 pieces per serving, put on one side of the dish, and a side dish of fresh, salted and pickled vegetables, jelly, lettuce and greens is placed on the other.
Poultry dishes are served in two pieces per serving: a fillet piece and a leg piece. As a side dish for poultry, you can give, in addition to fresh vegetables, salted and pickled vegetables, as well as berry and fruit marinades. The garnish is placed on one side of the dish, without covering the main product with it; the sauce is served separately in a gravy boat.
Each portion of the jellied dish and jelly, if they are not filled in molds, but on baking sheets, is cut out with an oscillating movement of the knife so that the edge is corrugated. Jellied fish and jellies are decorated with salad and herbs, the sauce is served separately. Pates, game cheese are served without a side dish and decorated with salad and herbs. Garnish for dishes should be placed on the right side of the garnished product.
1.4 Technological features of the cold shop
At all stages of the production of cold dishes, there should be no deviations from the observance of personal hygiene rules by employees.
A wide range of cold dishes, a variety of products used for their preparation, as well as ways of culinary processing, high requirements for sanitary conditions require deep and versatile knowledge and practical skills from the chef. Therefore, their production should be entrusted to highly qualified chefs.
To ensure the necessary sanitary quality of cold dishes and high labor productivity, it is necessary to equip the chef's workplace with a sufficient amount of equipment, inventory and tools.
As noted above, the cold shop must be equipped with a refrigerator or other types of refrigeration devices, the capacity of which is calculated by the number of raw materials, semi-finished products and ready meals stored in them. For ready meals in refrigeration units, it is necessary to have shelves.
For cutting meat, fish, gastronomic products, machines such as sausage cutters are needed. For vegetables - vegetable cutters or the simplest devices. You can quickly and beautifully cut eggs on an egg cutter.
To cut bread into sandwiches, you need to use bread slicers.
In the manufacture of many cold dishes (pates, chopped herring, etc.), a meat grinder is used to grind food, and in some cases a mashing machine, if such complex dishes like game cheese, galantine, etc.
In addition to the usual stove-top boilers that are used for cooking products, special boilers are needed in the cold shop for cooking fish. The workshop should be equipped with utensils for giving dishes a certain shape - baking sheets, molds for jellied dishes, pate bowls and other molds and recesses of various styles and sizes.
To store pickled, pickled vegetables and vegetable marinades, cold sauces, dishes made of non-oxidizing material (stainless steel, ceramic or enameled) are required.
In the manufacture of salads, vinaigrettes in large quantities the use of conventional boilers is inconvenient: it is difficult to distribute vegetables evenly, as they crumple when mixed.
A baking sheet with high sides that go slightly on a cone is convenient for this purpose. The components of salads, vinaigrettes are laid in it in uniform layers, and two or three times mixing in its transverse direction ensures a uniform composition of the dish.
Along with the usual chef's burdens of large, medium and small sizes, gastronomic burdens, a metal whisk, a mortar and pestle, sieves, sieves and a number of other items that cannot be dispensed with are necessary in the cold shop.
Most of the cold dishes are portioned and processed directly in the workshop, so it is highly desirable to have a closed rack for their storage (preferably a mobile one).
For spices, seasonings, cold sauces, a slide should be equipped in the workshop.
The range of equipment, its performance, as well as the range, capacity and quantity of inventory and tools that a cold shop needs depend on the amount of work and the range of products it produces.
Equipment, inventory and tools should be distributed among the workplaces of the workshop and conveniently located. Everything you need should be at hand so that the cook does not spend too much time on transitions and looking for the right utensils or tools.
The correct equipment of workplaces ensures an increase in labor productivity and allows you to produce high quality products.
2. Cooking vegetable salads
2.1 Commodity characteristics of raw materials for the preparation of vegetable salads
Salads and vinaigrettes are sources of vitamins necessary for humans, and mainly the most deficient vitamin C.
Most salads contain at least 10 mg of vitamin C (per 100 g of lettuce), in a salad with green onions and fresh tomatoes - up to 18 mg%, with fresh cabbage - 26 mg%, and with sweet peppers - up to 40 mg%. It all depends on the choice of products. When used in salads and vinaigrettes, vegetables and greens rich in carotene (carrots, tomatoes, sweet peppers, onions, celery and parsley), the content of this vitamin instead of the usual 0.3-0.7 mg% can reach 1 mg% or more (in carrot salad - up to 9 mg%). There are few proteins in salads and vinaigrettes (about 1%), with the exception of those salads in which eggs, boiled meat or fish are added (2-5%). There is very little own fat in vegetables and greens, but since we often fill them with vegetable or animal fat, in general, dishes from them contain up to 4-5% fat, and sometimes up to 20%, if the hostess has not stinted on sour cream, mayonnaise or vegetable oil. The content of I carbohydrates usually ranges from 2-7%.
The energy value depends on the amount of fat, meat or fish additives and for vegetable dishes, respectively, ranges from 50-100 kcal, and for meat and fish 200-270 kcal per 100 g.
Vegetables have a pleasant taste and aroma, have a beautiful variety of colors, so they are widely used to decorate culinary dishes and products, which gives them an appetizing look.
Vegetables are classified into two main groups: vegetative and fruit.
Vegetative vegetables:
tubers: potatoes, Jerusalem artichoke (ground pear), sweet potato (sweet potato);
root vegetables: carrots, beets, radishes, radishes, turnips, rutabaga, white roots (parsley, parsnip, celery), horseradish;
cabbage: white cabbage, red cabbage, Savoy, cauliflower, Brussels sprouts, kohlrabi;
onion: onion, leek (green), garlic;
lettuce-spinach: lettuce, spinach, sorrel;
dessert: rhubarb, asparagus, artichokes;
spicy: dill, tarragon, basil, marjoram, etc.
Fruit vegetables:
pumpkin: cucumbers, pumpkin, zucchini, squash, melons, watermelons;
tomato: tomatoes, eggplant, pepper;
legumes: peas, beans, beans;
cereals: sweet corn.
The nutritional value of vegetables is determined by their content of carbohydrates, vitamins, minerals and other substances.
Vegetables are rich in carbohydrates (starch, sugars, pectins, fiber, etc.). They contain almost all currently known vitamins, except for vitamins B12 and D.
Foods containing a very high percentage of vitamin C include: parsley, dill, green onions, cauliflower, tomatoes, sorrel, etc.
Vegetables colored green or orange-red are rich in carotene (provitamin A): green onions, parsley and dill, carrots, tomatoes, red peppers.
Carrots are rich in vitamin P (flavones and kahetins).
Many vegetables contain organic acids (malic, citric, oxalic, tartaric, etc.), various flavoring, aromatic and tannins, as well as enzymes.
The mineral composition of vegetables containing potassium, sodium, phosphorus, iron and other elements necessary for the normal functioning of the body is very valuable.
It is especially important that vegetables contain a lot of alkaline elements (potassium, sodium, calcium), thanks to which the ratio of acidic and alkaline elements necessary for the body is maintained.
Vegetables are rich in microelements (cobalt, manganese, nickel, copper, etc.), which are also necessary for the normal functioning of the body.
Garlic, onion, parsley, celery and others contain flavoring and aromatic substances that stimulate appetite and release digestive enzymes.
Vegetables such as onions, garlic, horseradish and others contain phytoncides that kill microorganisms or delay their development.
The importance of vegetables in nutrition is very great, and their main advantage lies in the fact that they can be used to prepare a variety of healthy and tasty dishes, side dishes, snacks that are easily digestible by the human body and, in addition, contribute to the better absorption of any other food consumed along with vegetables.
Individual types of vegetables vary greatly in their merits, so it is necessary to use not a monotonous, but a diverse assortment of vegetables for the preparation of vegetable dishes and side dishes.
Vitamins are best preserved in fresh, raw vegetables immediately after they are harvested. Therefore, all kinds of salads from raw vegetables are very useful: cabbage, carrots, radishes, tomatoes, green onions.
Vegetables occupy one of the leading places in the human diet, so public catering enterprises are obliged to offer consumers the largest possible selection of excellent, deliciously prepared vegetable dishes.
2.2 Salad preparation technology
The technological scheme for processing vegetables consists of the following processes: acceptance, sorting, washing, cleaning, washing and cutting.
When accepting, pay attention to the quality and weight of the batch of vegetables. The amount of waste during their processing and the quality of the finished dishes depend on the quality of the raw materials.
Vegetables are sorted according to size, degree of maturity, shape and other characteristics that determine culinary use. When sorting, spoiled vegetables and mechanical impurities are removed. Most vegetables are sorted by hand. In large enterprises, potatoes are sorted in machines.
During washing, impurities are removed. Vegetables are washed in tubs. At large enterprises, tubers are washed in vegetable washing machines. This operation is necessary not only from a sanitary point of view, but also allows you to extend the life of potato peelers, since the sand that gets into them causes premature wear of the moving parts of the machine.
Vegetables are cleaned in special machines or by hand. When peeling, inedible, damaged or rotten parts of vegetables are removed: peel, stalks, coarse seeds, etc. Manual cleaning is carried out with special rooted or grooved knives. A large number of potatoes and tubers are cleaned in vegetable peelers - potato peelers. After mechanical cleaning, the vegetables are manually cleaned and washed.
Consider two ways to prepare salads.
First way. The products are cut into thin slices, mixed, seasoned with sauce or dressing, stacked in a salad bowl, vase or on a plate and decorated with products that make up the salad.
The second way. Part of the products (1/3) is mixed, seasoned with mayonnaise sauce and put in a salad bowl or a vase. Thin slices of meat, poultry, fish, crabs, egg slices or slices are placed on a lettuce hill, depending on the components of the salad; the rest of the products are placed around the slide in small piles. Eggs are cut into slices with a special device. A sprig of greens, parsley or lettuce leaves is placed in the middle of a lettuce slide. Before serving, the vegetables laid around the slide are poured over with dressing or sauce. Salad dressing can be served separately in a gravy boat.
The composition of salads necessarily includes greens - dill, parsley, celery, green onions.
So that the taste and appearance of salads do not deteriorate, it is better to cut and mix products, as well as season salads, just before serving. You can dress the salad with sour cream, mayonnaise or a mixture of them, as well as vegetable oil. If desired, grated and lightly salted horseradish can be added to sour cream, and salad dressing can be prepared with vegetable oil. To do this, the oil must be mixed with vinegar, salt, sugar, mustard, ground pepper (optional), shake the mixture well and pour over salads.
To give salads a spicier taste and smell, crushed garlic can be added.
There are certain rules for preparing salads and organizing a workplace:
Almost all vegetables for salads need to be chopped - the smaller, the denser their tissues (this primarily applies to beets, turnips, celery, carrots). It is enough to cut radishes, cucumbers, tomatoes, onions into slices, and serve tender lettuce leaves whole.
Chopped vegetables should not be kept in water because it extracts valuable mineral salts and nutrients from them. If necessary, longer storage of prepared vegetables is covered with a damp cloth and put in the cold. Cheese must be cut with a knife heated in hot water.
Products intended for the preparation of raw salads must have room temperature, but it is better if they are cooled to 10 ° C. The combination of hot and cold foods causes their rapid withering, and often spoilage of vegetables and herbs.
To prepare salads, be sure to use enameled, ceramic, glass or plastic dishes. For stirring salads, it is recommended to use wooden, horn or plastic forks and spoons. These devices are also used when serving salads on the table.
The contact of vegetable and fruit juices with pure metal (iron, copper, aluminum, etc.), when interacting with salt and acetic or other acid, gives an unpleasant metallic taste to salads and often causes the formation of toxic compounds.
Salads made from cooked meat and vegetables are seasoned and garnished no earlier than 45 minutes before serving. An exception is salads made from root vegetables (potatoes, sugar or red beets, celery). Overripe salads lose their good looks and taste and can be hazardous to health.
Salad ingredients should be stored in a separate container in the refrigerator until they are mixed.
Ready salads should not be exposed to direct sunlight and temperature changes. The most suitable temperature for salads and mayonnaise is between 4°C and 8°C.
Salads should not be stirred frequently as this increases their exposure to air, resulting in deterioration of their appearance and taste. Vegetables should be put when cooking not in cold, but in boiled water This way more vitamins are preserved. A lot of vitamins go into a decoction, so you should not pour it out, try to use it for soups, sauces.
Conclusion
Cold dishes and snacks are increasingly used in the nutrition of the population. They occupy an important place in the menu of catering establishments and in the assortment of culinary shops.
Cold meals and snacks are usually served at the beginning of the meal. They complement the composition of the main dishes, decorate the table, satisfy hunger, stimulate the appetite and supplement the nutritional value of diets.
A variety of cold dishes and snacks are classified according to the types of raw materials and methods of preparation.
Cold and heat processing of products included in the recipe of cold dishes and snacks is basically the same as for hot dishes, however, in relation to cold dishes, even more careful compliance with sanitary requirements is necessary during their preparation, storage and sale, since some dishes do not need in heat treatment.
At all stages of the production of cold dishes, there should be no deviations from the observance of personal hygiene rules by employees, and proper organization of the workplace is also necessary.
List of used literature and sources
1. GOST R 50763-2007 Catering services. Public catering products sold to the population. General specifications.
2. SanPiN 2.3.6.1079-01 "Sanitary and epidemiological requirements for public catering organizations, the production and handling of food products and food raw materials in them."
3. SanPiN 2.3.2.1324-03 "Hygienic requirements for the shelf life and storage conditions of food products."
4. Baranov B., Eliarova, T., Lipatova L. et al. Technology of public catering products. Textbook. Dashkov & Co, 2016 - 336s.
5. Bogusheva V. Cooking technology. Phoenix, 2016 - 384s.
6. Vasilyeva I., Myasnikova E., Bezryadnova A. Technology of public catering products. Textbook and practice. Yurayt, 2016 - 414s.
7. Vasyukova A., Lyubetskaya T. Organization of production and service at public catering enterprises. Textbook. Dashkov & Co, 2014 - 416s.
8. Domaretsky V. Technology of public catering products. Tutorial. Forum, 2008 - 400s.
9. Dotsenko V. A practical guide to sanitary supervision of enterprises of the food and processing industry, public catering and trade. GIORD, 2013 - 832s.
10. David E. From vegetables. ABC-Atticus, 2014 - 192s.
11. Potapov I.I., Korneeva N.V. Academia fish and seafood dishes, 2008 - 64s.
12. Potapov I.I., Korneeva N.V. Cold dishes and snacks, Academia, 2008 - 80s.
13. Pokhlebkin V.V. Culinary Dictionary, Tsentrpoligraf, 2002 - 503s.
14. Timofeeva V.A. Merchandising of food products. Textbook. Rostov n / a: Phoenix, 2006 - 260s.
15. Usov V. Organization of production and service at public catering enterprises. Academy, 2012 - 432s.
16. Fedotova I., Restaurant cuisine. Healthy menu. Restaurant News, 2010 - 160s.
17. Fedotova I., Vegetable menu. Restaurant News, 2012 - 160s.
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Topic: "Cooking complex cold culinary products"
The value of cold dishes and snacks in nutrition
Cold meals and snacks are usually served at the beginning of the meal. In the menu of breakfasts and dinners, they can be the main dish. Cold dishes differ from appetizers in that they are usually served with a side dish, they are more satisfying (cold fried roast beef, galantine chicken, stuffed fish, etc.). Cold appetizers have a smaller yield, they are served either without a side dish (caviar, salmon, chum salmon, sprats, etc.), or with a very small amount of it (sprat and herring with onions).
Snacks can also be served hot (hot appetizers). According to the cooking technology, hot appetizers are similar to hot main courses (from meat, poultry, fish, offal, etc.), but differ from them, as a rule, in a spicier taste and in that they are served without a side dish in portioned pans, small saucepans (capacity 50-100 g) - cocotte makers. Hot snacks are included in the menu after cold ones.
A wide variety of products are used to prepare snacks: green salads and meat, potatoes and fish, poultry, cheeses, etc. Therefore, the nutritional value of snacks is different: some of them are low-calorie (green salads, cucumber snacks, etc.) and serve only as a source of flavor. substances, vitamins and mineral compounds, others are rich in proteins, fats and their energy value is high (boiled pig with garnish, roast beef, liver pate, etc.). In the manufacture of cold snacks, the final operation is often mechanical processing (cutting finished products, decoration, etc.).
In this case, secondary microbial contamination is possible. Therefore, when preparing cold snacks, one should especially strictly observe sanitary rules and adhere to the terms and conditions for the storage and sale of raw materials, semi-finished products.
Canapes are small sandwiches (from the French canape - "tiny"). Usually canapes are miniature sandwiches, impaled on skewers. In northern Italy, France and Spain, canapes can be found in any bar. Moreover, the assortment of canapes in some establishments is striking in the richness of choice. It can be pieces of toast with sturgeon, cheese and anchovies, jamon and grated parmesan, roquefort and caviar. Less commonly, canapés are made from beef, boiled pork, or tuna. The meaning of using spicy, spicy and especially fragrant ingredients in canapes is explained very simply: you need to make sure that the taste of a tiny sandwich is felt, and guests would not have to consume several canapes at once. We have canapes festive snack for cocktails and buffets. It is customary to take canapes with your hands or by a skewer (if any). There is a great variety of different varieties of canapés. Canape recipes may differ even within the same city or quarter; as a rule, each culinary specialist has several dozen canapé recipes in his arsenal. Also, a huge number of the most diverse forms and recipes for canapes can be found in any cookbook. Tartlets are small, canapé-sized, dough baskets that are used to prepare various holiday snacks. If canapes can be found in almost every bar in Europe (in northern Italy, France and Spain), then tartlets are a festive snack, since their preparation is somewhat more complicated and requires more time and culinary skill. Recipes for filling tartlets differ in simple and complex. Simple tartlets are simply filled with ingredients, such as intricately cut butter and sturgeon caviar; complex tartlets are baked together with the contents. For example, you can cook tartlets with special minced cheese, julienne or chicken meat. In some recipes, sauce is added to the tartlets and left in the oven to thicken. Shortcrust pastry is ideal for tartlets. Tartlets are considered cold or hot appetizers, depending on the recipe for their preparation. Accordingly, tartlets with caviar and butter are cold appetizers, and those baked with minced cheese or meat are considered hot appetizers. The technology of cooking salads from boiled vegetables Primary processing of vegetables included in the dish (sorting, washing, cleaning). Heat treatment of vegetables. After cooking, the products must be cooled, because when cut, warm vegetables lose their shape and, in addition, combining them with cold ones causes quick spoilage of cooked dishes. Salads are dressed before serving. Mix them carefully so that the products do not wrinkle. Formulation and submission. Cooking must be carried out in strict accordance with sanitary and hygienic requirements. Requirements for the quality and design of finished dishes Boiled products that are part of the dishes should be soft, but not boiled, and keep the shape of the cut. If these are cutlets, then they should be oval in shape with an evenly fried surface. The taste of boiled vegetables should correspond to the taste corresponding to this vegetable. For vegetable stew- slightly spicy, for carrot cutlets - sweet, specific to carrots. The design of dishes should be aesthetic, inedible decorations (made of plastic, etc.) should not be used in the design. You need to decorate dishes immediately before serving, so that the products do not wind up and lose their appearance. Decoration Methods Salad decoration. Fan of cucumbers: cut a strong small cucumber lengthwise (not completely) into thin plates and straighten. Fresh cucumber, cut into slices. Cut a slice from each slice, and bend the slice itself. The edges of the cucumber can be cut. From the remaining slices, make a garland and decorate the edges of the salad with it. Tomato can be arranged in the form of a basket. Remove the pulp from the tomato, fill the hole with green peas, small pickled mushrooms, “bouquets” of boiled cauliflower. Cut the tomato into even slices and put a flower out of them. In the middle of it put greens, grated cheese, mayonnaise. Cut the boiled eggs across, remove the yolk, and fill the protein mugs with finely chopped products included in the salad. Egg mushrooms. Cut off the blunt end of the boiled egg. This will be the stem of the mushroom. For the hat, take the top of a strong red tomato, carefully squeeze out the seeds and juice. Set the hat on the leg. Put white dots of thick sour cream on the hat with a funk. Egg carved with cloves. Peel a hard-boiled egg and cut the egg in a zigzag pattern around the middle with the tip of a thin knife, after which it will easily be divided into two parts. Pepper pods cut into strips or circles will decorate the salad well - both fresh and frozen or canned. Cheese or egg yolk grated on a fine grater will be a delicate decoration of a salad that includes these products. Assortment of complex cold fish dishes Herring natural with potatoes and butter. Herring with garnish. Chopped herring with garnish. Boiled fish with garnish and horseradish. Fish with mayonnaise. Filled fish. Jellied pike perch (whole). Stuffed fish (perch, pike). Fish marinated in white. Fish in a tomato (red) marinade Serving Methods and Serving Temperatures Portions are placed on snack plates or in multi-portion dishes (oval dish, herring), garnished with lettuce, fresh cucumbers and tomatoes, you can also serve a complex side dish of boiled vegetables, green peas, potatoes with mayonnaise sauce. Horseradish sauce with vinegar or mayonnaise sauce is served separately with fish. For assorted, several, but at least three types of fish gastronomy are used: salmon, salmon, cold and hot smoked fish, also include cold boiled fish, caviar (chum, pressed, granular), canned crabs, sprats, sprats. Beautifully cut pieces of various types of fish gastronomy are placed on an oval dish or herring box, alternating in color. The assortment often includes caviar, which can be arranged in puff pastry baskets or vol-au-vents. Technology of preparation of complex cold dishes from fish and seafood Filled fish. This dish can be prepared in two ways. The second way. The fish is cooked in a mold. First, a "shirt" is made of jelly: the form is placed in the refrigerator, cooled and warm (45-55 ° C) lanspig is poured to the very edge of the form. When a layer of frozen jelly 3-5 mm thick forms on the walls of the mold, the mold is quickly removed from the refrigerator, wiped with a cloth, the uncured part of the jelly is poured out, and the mold is again put in the refrigerator, the jelly is allowed to completely solidify. Decorations from brightly colored vegetables and greens are placed on the jelly inside the mold, their jelly is fixed, then the pieces are placed in the mold with the front side to the jelly boiled fish leaving spaces between them. The forms filled with fish are placed in the refrigerator, they are poured to the very edge of the floor with a frozen, but still liquid jelly, and they are allowed to completely harden. Before release, the molds with aspic are lowered for 3-5 s into hot water, removed from the water, turned over, holding slightly inclined, shaken and placed aspic on a round or oval dish. Horseradish sauce with vinegar or mayonnaise is served separately. Filled shrimp. Fish jelly (lanspig) is poured into a mold or baking sheet with a layer of 3-5 mm and allowed to harden. After that, bright vegetables (carrots, tomatoes, parsley) are beautifully placed on the jelly and fixed with lanspig. Boiled shrimp are peeled, cut into slices, placed in molds without touching the walls, or on a baking sheet (at intervals), poured with fish jelly and cooled. Before leaving, the aspic on the baking sheet is cut into portions, and the molds are lowered for 3-5 seconds into hot water and the contents are transferred to a plate, dish or vase. When served on a dish, the aspic is garnished with bouquets of boiled and raw vegetables (carrots, turnips, potatoes, cucumbers, tomatoes, lettuce, etc.). Mayonnaise sauce is served separately. Technology for the preparation of complex cold dishes from agricultural (domestic) poultry, game and rabbit For cold appetizers, mainly tenderloin, thin or thick edges, loin, pork, lamb, veal hams and young well-fed poultry are used. Lamb fat has a high melting point and therefore cold appetizers are rarely prepared from it. Boiled and fried meat is cooled and stored at 2-6°C, peeled and cut before serving. All cold meat dishes are served with horseradish sauce or mayonnaise and a vegetable side dish. Game pate complex cold dish Pulp is cut from prepared pheasants, black grouses, hazel grouses or partridges. The cleaned fillet is cut into sticks (1-1.5 cm in diameter), which are wrapped in thin slices of bacon and marinated for 4-6 hours in Madeira; boiled tongue and lard are cut into the same sticks. The rest of the bacon is cut small cubes, lightly fry, add finely chopped onion and roots, thyme, marjoram, bay leaf and pepper and lightly fry again. Then put the diced liver, fry well, cool and pass 2-3 times through a meat grinder along with the pulp of raw poultry. The crushed mass is beaten with a mixer, diluted with Madeira (in which the fillets were marinated), mixing well, seasoned with red pepper, nutmeg and salt. If the pate is prepared in a simpler way, the fillet pieces are not wrapped in bacon and not marinated, but simply added to the pureed mass. You can cook pate without fillet pieces. Butter unleavened dough is rolled out with a thickness of 3-8 mm and the bottom and walls of the pate form are laid out with it. Thin slices of bacon are laid on the dough, then a layer of minced meat, and on it - pieces of game, tongue, bacon (so that later on the cut they are staggered) and so on to the top of the form. Minced meat is covered with thin slices of bacon, covered with dough, the edges of the dough are pinched, a dough decoration is made on top, smeared with an egg, holes are left for steam to escape and the pate is baked at a temperature of 180-200 ° C in an oven for 40-90 minutes. The baked pate is cooled, the gaps between the minced meat and the dough are filled with semi-hardened jelly and cooled again. Before serving, the pate is cut across, and round - along the radius, placed on a dish or plate. Mayonnaise sauce with gherkins is served separately. Requirements for the quality of cold dishes and snacks All cold snacks should be neatly and beautifully decorated, have a temperature of 10-12 ° C. Taste and color should correspond to this type of product. No signs of spoilage are allowed: discoloration, signs of souring, foreign smells and tastes. The output must exactly match the established norm. Fish gastronomic products. They should be well cleaned, neatly cut; sturgeons without cartilage and skin; there should be no fingerprints on the surface of salmon, chum salmon. Herring - moderately salty, well cleaned, without a dark film on the inside. Ready chopped herring must contain dry matter of at least 40%, fat - at least 9, sodium chloride - no more than 4-6% and have an acidity of not more than 0.4% (in terms of acetic acid). The recipe for chopped herring includes the main product 45-50% net weight of the finished product. At jellied fish jelly is elastic, transparent, with the taste and aroma of concentrated broth, without turbidity (especially around lemon slices), its layer is at least 0.5-0.7 cm. In boiled fish, the surface is dense, retains its shape. The surface of meat products must be without color changes (greening, dark spots, etc.); in jelly, jelly should be dense, well frozen, and the products are finely chopped and evenly distributed throughout the mass. In dishes seasoned with mayonnaise, there should be no signs of its delamination (yellowing). Cold dishes and snacks, as well as semi-finished products for them, are stored in refrigerated cabinets at a temperature of 0-6 ° C in porcelain or enamelware(without cracks and broken enamel), with a closed lid or dry gauze. Roast beef, ham, poultry, game are stored on dishes or baking sheets, and salmon, salmon, sturgeon and similar products are stored on marked dry boards under dry gauze. Cut food before serving. Prepared products for decorating salads can be stored in the cold for no more than 1-2 hours. The maximum shelf life of dressed salads from boiled vegetables is 30 minutes, from raw vegetables - 15 minutes. Products in opened cans are stored for no more than 3 hours, and in porcelain, glass or enamelware - no more than a day. Aspic, jelly, fish under mayonnaise, under marinade, stuffed peppers, zucchini, eggplant, as well as caviar from them and mushrooms are stored for a day. The meaning of sauces In ancient Russian cuisine, separately prepared sauces were little used. Usually, the liquid left after stewing and poaching dishes was seasoned with flour. Such gravies were called mukovniki. Sauces were used in professional Russian cuisine, but their assortment was small. These sauces were called vzvars (cranberry, cabbage, onion, etc.). Sauces in the modern sense became widespread in Russia in the 19th century, and since many of them were borrowed from French cuisine, their names have been preserved. Sauces improve the taste and aroma of ready-made dishes, give them juiciness, increase nutritional value and complement the chemical composition. Sauces often enhance the appearance of dishes. In addition, they are used for technological purposes in the process of cooking: food is stewed in sauces, fish, meat and vegetables are baked under them, they are used in the preparation of minced meat. In modern cooking, the assortment of sauces is very diverse. According to the serving temperature, they are hot and cold. According to the liquid base, sauces are distinguished on broths (bone, meat and bone, fish, mushroom), sour cream, milk, melted butter, vegetable oil and vinegar (mainly cold sauces). Sauces also include butter mixtures and sweet sauces. Sweet sauces differ in taste and cooking methods from meat, fish, egg-oil, etc. All sauces can be divided into two groups: with thickeners and without thickeners. Flour, starch, including modified ones, are mainly used as thickeners in modern domestic cuisine. In French cuisine, the method of strong evaporation of bases (broth, cream) is widely used to thicken sauces. Recently, in world practice, vegetable and fruit and berry purees are used to give sauces the necessary consistency and stability during storage. Puree from carrots, beets, white cabbage, red currant. By consistency, sauces are divided into liquid (for serving and stewing), medium density (for baking), thick (for stuffing). By color, sauces are divided into red and white, (meat sauces). According to the cooking technology, sauces are distinguished, basic and derivatives (varieties of the main) Assortment of complex cold dishes of vegetables and mushrooms Radish grated with butter or sour cream. Pickled beets. Marinated pumpkin. Zucchini, eggplant, peppers stuffed with vegetables. Mushrooms pickled, salted or boiled with onions. Stuffed Tomatoes meat salad. Caviar from zucchini or eggplant. Mushroom caviar. The technology of preparing complex cold dishes from vegetables and mushrooms. Cabbage croquettes<#"justify">Rinse dried mushrooms several times, pour cold water over and leave for 10-15 minutes. Then pour the mushrooms with cold water (2 cups), leave for 3-4 hours to swell and boil in the same water. Rinse the boiled mushrooms, dry, finely chop and fry, stirring often. Chop onion and sauté. Cook crumbly rice. Finely chop hard-boiled eggs. Combine everything and salt, add chopped parsley and mix.
"Bird's milk" according to GOST
The most popular complex dessert in Soviet times among our compatriots. For many years, it was number one among the favorite sweet delicacies of the inhabitants of the country of the Soviets. This is the only cake in the world (patented, by the way, by our pastry chef), with dozens of recipes with various options. Confectioners of the world bake it with lemon, berries, food coloring and other ingredients. There are certain GOST standards for all these recipes.
But the complexity of Gost's recipes is that in them "", more precisely, his cream is made exclusively with the addition of agar-agar. It is a gelling product made from seaweed. Agar-agar is similar palatability with gelatin (in the final taste of the cooked dish), but with it the products are more tender and loose. That is, if you decide to cook a complex cold dessert "Bird's Milk", we recommend that you cook it with agar-agar. But at home, it is much easier to prepare such a cake using gelatin.
"Bird's milk" at home
On our website you can find a lot of recipes for homemade dessert "Bird's Milk", cooked much easier than we are offered by GOST requirements. Here is a cake using gelatin, and without baking with ready-made biscuit cakes, and even with cream of semolina. By the way, be sure to try the last option. The cake turns out to be the most delicate, with a sparkling semolina soufflé that melts in your mouth. And let the GOSTs remain within the walls of culinary schools and pastry shops)). They are safer there.
Cold complex sauces. Range. Technology and modes of preparation. Registration and evaluation of the quality of finished products. Innings. Selection of cold sauces for various groups of dishes
Sauces in vegetable oil
Vegetable oils are the most important source of unsaturated fatty acids (oleic, linoleic, linolenic, etc.), which play an important role in human nutrition. In the manufacture of cold sauces and dressings on vegetable oil, the biological value of the latter is not reduced; The oil emulsifies and is therefore easily digestible.
This group of sauces includes mayonnaise and its derivatives, as well as salad dressings, herring.
They are served with cold dishes and snacks from fish, non-fish seafood, as well as from meat, poultry, game and vegetables.
Mayonnaise sauce (Provencal) . Mayonnaises are made from refinedbath vegetable oil, mustard, raw egg yolks and vinegar. Egg yolks are rubbed with salt and mustard. For emulsification, the oil is poured into the pounded yolks gradually, in a thin stream, with continuous stirring. Vinegar can be added during emulsification, alternating with oil, or at the end when all the oil is emulsified.
The dispersion medium for the oil is the water of the yolks and vinegar, and the emulsifier is the yolk phosphatides.Andmustard proteins. They are adsorbed on the surface of fat globules and form a protective layer around them, which ensures the strength of the emulsion.
To emulsify the oil, a mechanical beater, mixer, and sometimes whipped by hand are used. With mechanical whipping, the size of the balls ranges from 1 to 4 microns, with manual whipping - from 15up to 20 microns. The smaller the beads, the stronger the emulsion.
natural mayonnaise which is produced in factoriespublic catering, contains 77% fat (including yellow fatkov). The food industry produces mayonnaise with a fat content of 25 ... 67%. To maintain the consistency and stability of the emulsion, special thickeners and emulsion stabilizers (modified starches, soy products, alginates, etc.) are added to mayonnaise. Mayo in culinary practicenez is sometimes prepared with white sauce to reduce fat. Forthis flour is sautéed without fat, avoiding color change,cool, dilute with a mixture of cold broth with vinegar, bringto a boil, cool, and then mayonnaise is combined with this sauce.During the manufacture and storage of mayonnaise, the destruction of the emulsion is possible, accompanied by the release of oil. To restore the emulsion, a new portion of the yolks and mustard is ground and the exfoliated mayonnaise is introduced into it with constant stirring.
The temperature of the vegetable oil affects the separation of mayonnaise. If the oil is warm, then stratification may occur already in the process of whipping. If the oil is very cold, then a lot of energy is spent on emulsification. The optimum oil temperature for emulsification is 16 ... 18 °C.
When storing mayonnaise in an open container, its surface dries out. The dehydration of the emulsifier and the destruction of the emulsion occur. Under the action of bright light, fats are oxidized, which also leads to separation of the emulsion. Stratification also occurs if mayonnaise is stored at elevated (20 ... 30 ° C) and low (below -15 ° C) temperatures.
From the main sauce "mayonnaise" prepare a number of its varieties.
Mayonnaise with sour cream. INready-made mayonnaise add sour cream (from 350 to 775 g per 1 kg of sauce).
Mayonnaise with gherkins (tartare). pickled cucumbers (cornishons) are finely cut, combined with mayonnaise, sauce "Southern" is added and mixed.
Mayonnaise with herbs (ravigote). IN mayonnaise add pureespinach, finely chopped parsley, dill, tarragon and Southern sauce. Tarragon greens are pre-scalded.
Mayonnaise with horseradish. INmayonnaise add grated horseradish.
Mayonnaise with tomato (sharon). Onion finely chopped, sauteedWith vegetable oil, add tomato puree, sauté all together, cool and add to mayonnaise. Separately chop parsley and pre-scalded and chilled tarragon, add to the sauce.
Mayonnaise with jelly (banquet). INsemi-hardened fish ormeat jelly add mayonnaise and beat in the cold.
Vegetable oil dressings
Dressings are made by beating vegetable oil with vinegar.catfish They add sugar, salt, pepper, sometimes mustard. They are unstable emulsions in which the plantThe oil is emulsified in a vinegar solution. Emulsifiersthey serve ground pepper (powdered emulsifier)and mustard. The stabilizing effect of these emulsifiers is explainedis due to two reasons: firstly, their smallest particles,wetted by water, they are not wetted by fat and therefore, adsorbed on the surface of fat globules, they form protective films; secondly, the substances contained in them reduce the surfacestrong tension, facilitate emulsification and reduce airthe possibility of breaking the emulsion.
Dressings are temporary, unstable emulsions, so they are shaken before use.
Dressing for salads. IN3% vinegar dissolve salt, sugar.Then add ground pepper, vegetable oil and wellmixed.
Mustard dressing for salads. Mustard, salt, sugar, milkPeppers and yolks of boiled eggs are rubbed well. Then atwith continuous stirring, gradually introduce vegetableoil. Before the end of whipping add vinegar.
Mustard dressing for herring. They cook it in the same way as the mountainschichnuyu dressing for salads, but without yolks.
Vinaigrette sauce. Boiled egg yolks, salt, sugar, ground pepperrubbed. Then, with continuous stirring, graduallydyat vegetable oil. Add finely to the prepared masschopped capers, gherkins, green onions, parsley and tarragon, Southern sauce and mix everything well.
Table mustard. IN hot water add sugar, salt,rice, cloves, bay leaf and boil until sugar and salt are completely dissolved. The broth is filtered, cooled, vinegar is introduced. Mustard powder is sifted, mixed with a decoction (1: 1) and thoroughly rubbed. Then the rest of the decoction and vegetable oil are introduced. It is allowed to cook mustard without cinnamon and nailski. To ripen, mustard is kept for a day
Vinegar sauces
Vinegar sauces have a spicy taste. use themfor preparing cold snacks. Vinegar is bestwine or fruit. This group of sauces includesvegetable marinades with and without tomato and horseradish sauce.
Vegetable marinade with tomato. Carrots, onions, whitethe roots are cut into strips and sautéed in vegetable oil,add tomato puree and continue to sauté for more7 ... 10 min. After that, fish broth or water, vinegar,allspice peas, cloves, cinnamon and boiled15 ... 20 min. At the end of cooking add bay leaf, salt, sugar. Pour hot marinade over fried fish.
Marinade vegetable without tomato. Chopped carrots,onions, white roots are sautéed in vegetable oil until completely soft. Then add vinegar, allspice peas, cloves,cinnamon and boil for 15 ... 20 min. Laurel is added at the end of cooking.leaf, salt, sugar, starch (or flour), diluted with water, and bring to a boil. You can cook vegetable marinade without a thickener.In this case, chopped straws or figuresbut chopped (karbovannye) carrots and white roots are allowed toin fish broth. Sugar, salt, cloves, pepper are added to vinegarpowder, bay leaf, boil and filter. Then put atthrown vegetables, onion, cut into rings, boiland season to taste. Hot marinade pour fried fish(for example, smelt) and kept for several hours.
Fuck sauce. Grated horseradish is brewed with boiling water, closedcover and let cool, then season with salt, sugar and vinegar. The sauce is kept for several hours in the cold. To soften the taste, you can add grated boiled beets.
For cooking with sour cream, horseradish is not brewed, boiledlump, as sour cream masks its sharp taste.
Oil blends
Oil mixtures are used for garnishing meat and fish.ny dishes, as well as for the preparation of sandwiches. They cook themrubbing butter with different products.
Green oil. Sort the parsley greens (remove the stems), rinse in cold water, dry and finely chop. Put the prepared greens in softened butter, add lemon juice or citric acid and mix so that the greens evenlydistributed in oil (for sharpness, you can add redny hot peppers or sauce "Southern"). Finished buttermolded into a loaf with a diameter of 3 cm weighing 250-300 g,put in cold water with ice and refrigerate. On vacation, cut into circles (0.5 cm thick) weighing 15-20 g each. Served with steaks, entrecote and fried fish in breadcrumbs.
Kilechnaya oil. The sprat fillet is wiped, thoroughly mixedsew with butter, shape and cool.
Herring oil. Herring fillets are rubbed and beaten withbutter and mustard.
Served with boiled potatoes, used for making sandwiches.
Anchovy oil. Chop capers and gherkins, anchovies and yolks of boiled eggs and grind everything in a mortar and rub through a sieve. Put the softened butter in a saucepan, add the pureed anchovy mixture and beat with a spatula. Then add vinegar, red hot pepper, salt to the oil and beat well again. Served with cold dishes of meat, poultry, game, for decorating sandwiches.
Cheese butter. Softened butter is whipped with grated Roquefort cheese. This oil has a pleasant taste and aroma. Used to make sandwiches.
Mustard oil. Butter is whipped with table mustard.
The food industry produces various sauces, and many of them have a very spicy taste (tkemali, Southern sauce, curry, hunting, etc.). They are served in small quantities to dishes such as barbecue, kebab, etc., or used as additives in the manufacture of cooking sauces.
The use of industrial sauces makes it possible to expand the range of sauces used in public catering.
Mayonnaise. They are used in salads, etc.hygienic dishes or prepare derivatives based on them.
Sauce spicy tomato. It is prepared from fresh tomatoes or somethingmatte puree with sugar, vinegar, salt, onion, garlic and spices.
Cuban sauce. Produce it by evaporation of tomatoes with sugar, garlic, salt, vinegar, spices. Add to meat sauces and mayonnaise.
Ketchups. They are also made from tomatoes or tomatopuree with various additives, but the tomato content in them is lower. To give the necessary consistency, thickeners (modified starches, etc.) are added to ketchups.
South Sauce. It has a very spicy taste and strength.spicy aroma. Sauce is prepared from soy fermented hydrolyzate with the addition of applesauce, tomato paste, vegetable oil, spices, spices, onions, garlic, raisins, vinegar and wine (Madeira).
Tkemali sauce. It is prepared from puree of tkemali plums withadding basil, cilantro, garlic and red hot pepper. It has a sharp sour taste.
Fruit sauces. They are prepared from fresh ripe apples, abribraids, peaches and other fruits.
Other than ready-to-eat sauces food industry produces concentrates of white sauces, mushroom sauces and their derivatives. They are a powder, which is diluted with water in the right amount before use, and boiled for 2 ... 3 minutes, then butter is added. The raw materials for sauce concentrates are dry meat, mushrooms, vegetables, browned flour, tomato sauce, powdered milk, sugar, salt, lemon acid, spices, monosodium glutamate. They keep up to 4 months.
Assortment and principles of combination sauces with different dishes
Used to make sauces various products, including a lot of flavoring seasonings. With the help of sauces, you can emphasize the taste of the main product (for example, boiled chicken with rice and steam sauce) or mask unwanted odors (brine sauce for fish dishes).
When choosing sauces, one should take into account both the taste characteristics of the main product and the method of its heat treatment (roasting, boiling, etc.), since the sharpness of taste will be different. Consider also the taste characteristics of side dishes.
SaucesOil blends
Oil green
Fried fish, entrecote, beefsteak
Kilechnaya oil, herring oil
Fried fish, boiled potatoes, pancakes and for sandwiches
Cancer oil
crayfish soup
Cheese butter
For sandwiches and decoration of dishes
Mustard oil
For sandwiches
Vinegar sauces
vegetable marinade
Fish fried and cold
Horseradish with vinegar
Cold and hot meat and fish dishes (jellied, assorted, etc.)
Vegetable oil sauces
Mayonnaise
Dressing for salads. Cold meat and fish snacks and poultry snacks
Mayonnaise with gherkins (tartare)
Fish and vegetable cold dishes and deep-fried fish
Mayonnaise with sour cream
Meat and fish cold dishes, for dressing salads
Mayonnaise with herbs (ravigote)
Cold and hot meat and fish dishes
mayonnaise with horseradish
Fish dishes, jelly, boiled meat
Mayonnaise with tomato (sharon)
Dishes of fried fish and boiled cold fish
Mayonnaise with jelly (banquet)
For decorating fish, meat and poultry dishes
salad dressing
Salads and vinaigrettes
mustard dressing for salad
Salads and vinaigrettes
Mustard dressing for herring
Herring
Vinaigrette sauce
offal dishes
industrial sauces
mayonnaise
Salads, dishes and industrial sauces
Tomato sauce spicy
In the manufacture of meat, fish and vegetable dishes
Kuban sauce
Meat, fish and vegetable dishes, for dressing borscht and cabbage soup
Ketchups
Meat, vegetable and food dishes pasta
Sauce "Southern"
Dishes oriental cuisine, addbred meat sauces and mayonnaise
Tkemali sauce
Dishes of Caucasian cuisine
fruit sauces
Add mayonnaise to salad dressing
Requirements for the safety of preparation and storage of ready-made complex cold dishes, sauces and preparations for them
Requirements for the quality of sauces, terms and conditions of their storage
Organization of safe preparation of cold meals and snacks
Cold shops are designed for preparing, portioning and decorating cold dishes and snacks. The range of cold dishes depends on the type of enterprise, its class. The product range of the cold shop includes cold appetizers, gastronomic products (meat, fish), cold dishes (boiled, fried, stuffed, jellied, etc.), lactic acid products, as well as cold sweet dishes (jelly, mousses, sambuki, jelly , compotes, etc.), cold drinks, cold soups.
The cold shop is located, as a rule, in one of the brightest rooms with windows facing north or northwest. When planning the workshop, it is necessary to provide for a convenient connection with the hot workshop, where the heat treatment of the products necessary for the preparation of cold dishes is carried out, as well as with the distribution of washing tableware.
When organizing a cold shop, it is necessary to take into account its features: the products of the shop after manufacturing and portioning are not subjected to secondary heat treatment, therefore, it is necessary to strictly observe sanitary rules when organizing the production process, and for cooks - the rules of personal hygiene; cold dishes should be produced in such quantities that can be sold in a short time. Salads and vinaigrettes in unseasoned form are stored in refrigerators at a temperature of 2-6 ° C for no more than 6 hours. Salads and vinaigrettes should be refilled immediately before the holiday, products left over from the previous day are not allowed to be sold: salads, vinaigrettes, jellies, aspic dishes and other especially perishable cold dishes, as well as compotes and drinks of our own production.
Cold dishes are released after cooling in refrigerated cabinets and should have a temperature of 10-14 ° C, therefore, a sufficient number of refrigeration equipment is provided in the workshop.
Given that the cold shop produces products from products that have undergone heat treatment and from products without additional processing, it is necessary to clearly distinguish between the production of dishes from raw and boiled vegetables, from fish and meat. All inventory, utensils, tools must be marked and used strictly in accordance with the marking. At small enterprises, universal workplaces are organized, where cold dishes are consistently prepared in accordance with the production program, specialized workplaces are organized in large cold shops.
Requirements for the quality of cold dishes and snacks
All cold snacks should be neatly and beautifully decorated, have a temperature of 10 -12 ° C. Taste and color should correspond to this type of product. None allowedsome signs of spoilage: discoloration, foreign odorsand flavors. The output must exactly match the setnoah norm.
Cold dishes and snacks should be served in special dishes: dishes, trays, salad bowls, snack plates, caviar bowls, bowls, etc., one or more servings.
Sandwiches. The bread is not stale, the thickness of the piece in open booterbrods 1 ... 1.5 cm, in closed - 0.5 cm; products neatlycut, cleaned, no signs of drying and changecolors. When making sandwiches, products should be laid in an even layer, have a smooth surface, taste andodor characteristic of the products used.
Vegetable salads. Green salads - leaves cut acrosswide ribbons, green color, dense consistency, elastistic, yellowed leaves, rough petioles are not allowed.Green leaves are not allowed in fresh cabbage salad, slimy and large particles of stumps are not allowed in sauerkraut. Fat colorred cabbage is bright red, wilted leaves and a blue tint of cooked cabbage are not allowed.
green onion- elastic, crispy; yellowed pieces are not allowed.
Ridge cucumbers - peeled, fresh, strong, crunchyshchi; not allowed overripe, with coarse seeds.
Tomatoes - dense, retained their shape; dense partsstalks removed.
Boiled vegetables in salads - soft, but not overcooked,well cleaned, without darkening and skin residues.
Vegetables must be cut neatly, according tocutting shape. The texture of vegetables is elastic, taste, smell,color - corresponding to the products used.
Vinaigrettes. Vegetables cut into thin slices or cubeskami. The color is light red or bright pink. The taste is spicy,appropriate for the products used. Consistency: varesoft vegetables, salty - hard, crispy.
Fish gastronomic products. Well cleaned up, akcuratly sliced; sturgeon - without cartilage and skin; on topsalmon, chum salmon should not have fingerprints;so you need to lay out the fish on a plate with a knife, herring -V moderately salty, well cleaned, without a dark film on the inside. Ready chopped herring should contain drysubstances not less than 40%, fat - not less than 9, table salt -not more than 4 ... 6% and have an acidity of not more than 0.4% (in terms of acetic acid). In the recipe for chopped herring, the mainthe product makes up 45...50% (net) of the mass of the finished product.
Caviar should be beautifully laid out in the dish, its surface without weathering, the edges of the dish without individual eggs.
Fish cold dishes and snacks. The fish must be cleaneron from skin and bones, cut obliquely into wide pieces, ukRussian, have a color corresponding to the type of fish; at the jelliedfish jelly elastic, transparent, with taste and aroma of conctriturated broth, without turbidity (especially around the chunkkov lemon), light yellow, has a layer of at least 0.5 ... 0.7 cm,taste - corresponding to the taste of fish, depending on the thermalprocessing. In jellied fish and fish under the marinade, the taste and smell of spices should be clearly felt. Consistencythe fish is dense, soft, but not crumbly. At chopped herring -smeared.
In boiled fish, the surface is dense, retains its shape.
Meat cold dishes and snacks. Meat and meat productsshould be cut across the grain into thin widepieces without small pieces. The color of the surface should be characteristic of the color of the meat product, taking into account its thermalwork, without color changes (greening, dark spotsetc.). The roast beef in the middle is pink. taste, correspondingrelevant to this type of product. Elastic consistency, raftnaya, elastic.
Sausages must be carefully peeled and cut into thin circles or slices. Drying of the surface and discoloration (gray and greenish spots on boiled sausages) are not allowed.
The jelly should be well frozen, dense, notspread, with pieces of the main product, evenlydistributed throughout the mass. Color gray, taste, peculiarto the product from which the jelly is made, with the aroma of garlicnok and spices. The consistency of jelly is dense, elastic, meatyproducts - soft.
The pate has a variety of shapes, decorated with butter and eggs.tsom. Taste and smell characteristic of the products used, with aromat of spices and spices; color from light to dark brown.The consistency is soft, elastic, without grains.
In dishes seasoned with mayonnaise, it should not be recognizedkov its delamination (yellowing).
Requirements for the quality of cold sauces
The quality of the sauce is determined by consistency, color, tasteand aroma. When evaluating the quality of sauces with fillers (saucewith gherkins, etc.) take into account the shapecuts and the amount of filler.
Vegetables that are part of the sauce in the form of a filler shouldbe finely and neatly chopped, evenly distributednym in sauce, soft.
Sauces should have conci characteristic of each group.stent, color, taste and aroma.
Vegetables in marinades should be neatly chopped,soft; horseradish for sauce - finely grated.
Sauce colormarinade with tomato - orange-red, mayonnaise - whitewith a yellow tint, mushroom - brown. Color depends onproducts used and compliance with the technological process.
Marinades should have a sour-spicy taste, aroma of vinegar, vegetables and spices. Unacceptable smack of raw tomatopuree and too sour taste.
mayonnaise sauce and its derivatives must not have a bittertaste and be too spicy, and horseradish sauce with vinegar should notwives to be bitter or not sharp enough.
Conditions and terms of storage of cold dishes and snacks
Cold dishes and snacks are perishable items, so they should be prepared in small portions andquickly sell, as storage dramatically worsens their tasteand appearance.
Cold dishes and snacks, as well as semi-finished products for them, should be stored in refrigerated cabinets at a temperature of 0 ... 6 ° Cand relative air humidity of 75...85%. They should be keptthread in porcelain or enameled dishes (without cracks and frombroken enamel), closed lid or dry gauze.
Roast beef, ham, poultry, game are stored on dishes or againstnyakh, salmon, salmon, sturgeon and similar products - for stampsdry boards under dry gauze. Cut products rerecommended before submission.
Semi-finished meat, capital and fish salads, as well asthe same salads from sauerkraut, made on the harvesterenterprises, can be stored at a temperature of 4 ... 8 ° C for 12 hours.
Sliced sandwich products can be stored attemperature not higher than +6 °С 30...40 min. Ready sandwiches hranyat no more than 30 minutes in trays, covered with foil or parchment. Snack sandwiches covered with jelly - no more than 12 hours.
Salads and vinaigrettes, undressed, and vegetables for themtemperature + 4...8 °C can be stored up to 12 hours.You are allowed to store no more than 1 hour for decorating salads.
Seasoned salads from boiled vegetables are subject to saletions no later than 30 minutes, and from raw - 15 minutes.
Cold fish dishes are also not subject to long-termstorage. Can be stored and sold within the nextgeneral terms (temperature +4...8 °C):
pates, chopped herring, fried fish - 24 hours; jelliedfish-12 h; hot smoked fish - no more than 72 hours; canned food,dispensed for snacks, no more than 6 hours from the moment of opening the cans(immediately removing from jars) in porcelain, glass orenamelware; jellied fish with mayonnaise and marihome - up to 24 hours
Meat cold dishes and snacks can be stored at the same temperature.the same temperature for the following time:
meat jelly - no more than 12 hours, meat aspic, pate - no moremore than 24 hours; fried meat products - no more than 48 hours; boiledmeat products, poultry and game - 24 hours.
Meat and fish cold dishes with garnish, as well as fordressed with sauces, store no more than 30 minutes.
Stuffed peppers, zucchini, eggplant, and caviar fromthem and mushrooms are stored for 24 hours.
Conditions and terms of storage of cold sauces
Oil blends keep in the refrigerator for several days. Forto increase the shelf life, the formed oil mixtures are wrapped in parchment, cellophane or plastic wrap. It is impossible to store oil mixtures for a long time, since the surface of the oil is oxidized by oxygen in the air and yellow under the action of light.no, which also leads to a deterioration in taste.
Industrial table mayonnaise stored atat a temperature of 18 ° C up to 45 days, and at a temperature of 5 ° C - 3 months.
So mustache mayonnaise, prepared at a public pitanya, its derivative sauces, as well as salad dressings are stored for 1 ... 2 days at a temperature of 10 ... 15 ° C in a non-oxidizing container(enamelled or ceramic), refills - in bottles.
Marinades and horseradish sauce with vinegar keep refrigeratedfor 2 ... 3 days in the same container with a closed lid.
Risks in the field of safety of cooking processes and finished complex cold culinary products
Sanitary requirements for the preparation of cold dishes. Cold dishes and snacks are prepared from various raw and cooked products using fresh parsley, dill, lettuce. The cooking process is quite lengthy (includes slicing, mixing, dressing, decorating) and takes place without further heat treatment of products.
All these factors create favorable conditions for the secondary contamination of cold dishes with pathogenic microorganisms, which can cause food poisoning and acute intestinal infections in consumers.
To prevent infection of cold dishes and snacks during the preparation process, it is necessary to strictly observe sanitary rules:
Prepare cold vegetable, meat, fish dishesand snacks, sandwiches, and sweet meals at various workplaces.
Strictly observe the labeling of cutting boards, knives and tools, organizing their washing and storage in the same workshop.
Store boiled vegetables cut for salads, vinaigrettes, side dishes for cold meat and fish dishes.discord at a temperature of 2 to 6 "C, potatoes-12 h, carrot,beets -18 hours
Store salads, vinaigrettes dressed for no more than 1 hour at a temperature of 2 ... 6 ° C, undressed - 6 hours.
Meat, fish gastronomic products to clean forpreviously, store at a temperature of 2 to 6 °C. Cut them into piecesthat workplace only as needed before leaving meals and sandwiches.
Jellied meat, fish dishes, jellies, goto patestwist in compliance with sanitary rules, store at a temperaturere from 2 to 6 "From 12 noon
In the process of preparing, decorating cold dishes and forpiece should be touched less with hands, using forslicing various machines, and for mixing and decoratinginventory, tools, special rubber gloves.
Sanitary rules for the preparation of perishable meat dishes and products. The cooking process of some dishesed after the heat treatment of products, which can cause themsecondary contamination with microbes and make these dishes soonperishable and therefore hazardous to human health.
During the warm period of the year (its duration is set locally), the preparation and sale of products of increased epidemiological danger (jelly, pate, aspic, pancakes and meat pies, etc.) are allowed with the permission of the State Sanitary and Epidemiological Supervision for each specific enterprise, based on production capabilities and climatic conditions .
In the process of preparing perishable foods, it is necessary to observe a sanitary regime.
After disassembling and grinding the meat, the jelly is boiled again for 10 minutes, poured hot into clean molds, after cooling it is stored in the refrigerator of a cold workshop at a temperature of 2 ... 6 ° C for no more than 12 hours. forbidden.
Boiled meat, poultry, fish, intended for the preparation of aspic dishes, must be boiled again in the broth for 10 minutes after cutting. Aspic dishes are prepared in a cold workshop, stored there in a refrigerator at a temperature of 2 to 6 ° C for no more than 12 hours.
After frying the main products, the liver pate is carefully ground hot in a meat grinder (intended only for finished products). The baked pate is heated in an oven to 90 ° C in the thickness of the product, stored at 2 ... 6 ° C, sold within 6 hours.
During the summer period (from May 1 to October 1), the production of jellies,pates, pancakes and meat pies are allowed only with the permission of the local centers of the State Sanitary and Epidemiological Supervision.
Sanitary quality control of prepared food
Guided by the standard definition and evaluating the specifics of catering products, underquality of catering products it is necessary to understand the totality of product properties that determine its suitability to ensure normal activity human body, i.e., satisfy the physiological needs of a person in nutrients and energy, taking into account the principles of rational nutrition.
Public catering products have many properties that can manifest themselves during their consumption, i.e. during development, production, storage, transportation, use.
Product Feature - it is an objective feature of the product that can be manifested during its operation or consumption. The set allows you to distinguish one type of product from another. Product properties can be conditionally divided into simple and complex. The simple properties include appearance, color, and the complex properties include digestibility, digestibility, etc.
The quality of a product depends on the quality of its constituent products. Product quality can be noted as the total set of technical, technological and operational characteristics of the product, through which it will meet the requirements of the consumer when it is consumed. Quality measurement involves mainly determining and evaluating the degree or level of conformity of products to this general population.
Quality indicators are used to evaluate the quality of products.
Product quality index - this is a quantitative characteristic of one or more product properties that make up its quality, considered in relation to certain conditions of creation or consumption. The product quality indicator quantitatively characterizes the suitability of products to satisfy certain needs. The range of quality indicators depends on the purpose of the product and can be numerous for multi-purpose products. The product quality indicator can be expressed in various units (kcal, percentage, points, etc.),But may be dimensionless. When considering a quality indicator, one should distinguish, on the one hand, the name of the indicator (humidity, ash content, microbial contamination, elasticity, viscosity, etc.), and on the other hand, its numerical value, which may vary depending on different conditions(e.g. humidity 68%, energy value)
The possibility of quality management implies the need and possibility of quantitative assessment of indicators. To assess the quality of public catering products, a system of indicators (single, complex, defining, integral) can be used.
Single indicator - this is an indicator of product quality that characterizes one of its properties, for example, taste, color, aroma, moisture, elasticity, consistency, swelling capacity, etc. Single indicators can refer both to a unit of production and to the generality of units of homogeneous products, characterizing a simple property.
Complex indicator - an indicator characterizing several product properties or one property consisting of several simple ones. So, the indicator of culinary readiness, widely used in culinary practice, is complex, which means a certain state of a culinary product, characterized by a complex of physico-chemical, structural-mechanical and organoleptic properties that make it suitable for use. An indicator of the quality of culinary products is also nutritional value. is comprehensive and reflects the fullness useful properties associated with the content in it of a wide range of nutrients (proteins, fats, carbohydrates, minerals, vitamins, etc.), its energy value and organoleptic qualities of products. The used term "biological value" characterizes the quality of the proteins contained in the product and the balance in amino acid composition, digestibility and assimilation, which depend not only on the amino acid composition, but also on its structure.
Energy value - a term that characterizes the proportion of energy that can be released from food substances in the process of biological oxidation and used to ensure the physiological functions of the body.
Defining indicator product quality - an indicator by which products are evaluated. For example, it is necessary to evaluate the quality of a product whose organoleptic evaluation is fundamental. Assume that a decision has been made to evaluate the quality of cakes according to the table. 1 set of values, the indicators of which are expressed in points.
Product quality indicators
PropertiesWeight factor
Average results
estimates
Smell and taste
4
4,5
Structure (sectional view)
3
3,0
Color
2
4,0
Form
1
2,0
surface and itsfinishing
2
3,7
Each indicator can have one of the following scores: excellent - 5, good - 4, satisfactory, bad - 2, very bad (unsatisfactory). For each indicator, experts have established a coefficient of weight (importance), according to which the most significant indicator for this type of product is allocated.
Weight factor product quality indicators - this is a quantitative characteristic of a given product quality indicator, characterizing the average data of quality indicators. Weight coefficients can be determined by a sociological or expert method, as well as on the basis of an analysis of the impact of a given indicator of product quality on the efficiency of its consumption or sale.
The defining indicator of quality is found as follows: experts evaluate each indicator in points, then the average results of the assessment are multiplied by weight coefficients and the products are summed up. For the data given in table. 8, the defining indicator (in points) will be: 4 4.5+3 3.0+2 4.0+1 2.0+2 3.7 = 45.1.
If the decision to assess the quality of cakes (or other products) is taken, taking into account other properties (calorie content, keeping quality, etc.), then the defining indicator should include the relative values of the indicators of these properties with the corresponding weight coefficients.
In turn, the properties taken into account by the defining indicators can be characterized by single and (or) complex indicators of product quality. If the defining indicator is complex, it is calledgeneralized. It is necessary to use a generalized indicator carefully, not allowing overlapping by one single indicator of significant product deficiencies that are characterized by other single indicators. If the products of culinary or confectionery production at least one of the indicators is rated at 2 or 1 points, then in general it should be rated at 0 points (unsatisfactory) and removed from sale without calculating the sum of points, draw up an act and give an opinion on the possibility of processing culinary products, refining or processing confectionery products . The generalized indicator in such cases should be taken equal to zero.
Methods for determining quality indicators. Depending on the measuring instruments used, the methods are divided into measuring, registration, calculation, sociological, expert and organoleptic.
Measuring methods are based on information obtained with the use of measuring and control instruments. With the help of measuring methods, such indicators as mass, size, optical density, composition, structure, etc. are determined.
Measurement methods can be subdivided into physical, chemical and biological.
Physical methods are used to determine the physical properties of products: density, refractive index, refractive index, viscosity, stickiness, etc. Physical methods are microscopy, polarimetry, colorimetry, refractometry, spectrometry, spectroscopy, rheology, luminescent analysis, etc.
Chemical methods are used to determine the composition and amount of substances included in the product. They are divided into quantitative and qualitative - these are methods of analytical, organic, physical and biological chemistry.
Biological methods are used to determine the nutritional and biological value of products. They are divided into physiological and microbiological. Physiological are used to establish the degree of assimilation and digestion of nutrients, harmlessness, biological value. Microbiological methods are used to determine the degree of contamination of products with various microorganisms.
Registration methods - these are methods for determining indicators of product quality, carried out on the basis of observation and counting the number of certain events, items or costs. These methods are based on information obtained by registering and counting certain events, such as product failures, counting the number of defective products in a batch, etc.
Estimated methods reflect the use of theoretical or empirical dependences of product quality indicators on its parameters. Calculation methods are used mainly in the design of products, when the latter cannot yet be the object of experimental research. with the same method, dependencies between individual indicators of product quality can be established.
Sociological the method is based on the collection and analysis of opinions of actual and potential consumers. The opinions of actual consumers of products are collected orally, by means of a survey or distribution of questionnaires, by holding conferences, meetings, exhibitions, tastings, etc. This method is used to determine weight coefficients.
Expert method - this is a method for determining product quality indicators, carried out on the basis of a decision made by experts. This method is widely used to assess the level of quality (in points) when establishing the nomenclature of indicators taken into account at various stages of management, when determining generalized indicators based on a combination of single and complex quality indicators, as well as when certifying product quality. The main operations of expert evaluation are the formation of working and expert groups, product classification, construction of a scheme of quality indicators, preparation of questionnaires and explanatory notes for interviewing experts, interviewing experts and processing expert assessments.
organoleptic method is a method carried out on the basis of the analysis of the perception of the sense organs. The values of the quality indicators are found by analyzing the received sensations based on the experience. Therefore, the accuracy and reliability of such values depend on the qualifications, skills and abilities of the persons who determine them. The orgaioleptic method does not exclude the possibility of using technical means (loupe, microscope, microphone, etc.) that increase the susceptibility and resolution of the sense organs. This method is widely usedFor determination of quality indicators of public catering products. The quality indicators determined by this method are expressed in points.
marriage
Daily quality control of products at each public catering enterprise is carried out by a rejection commission. In large enterprises, it includes a director or his deputy, a production manager (deputy), a process engineer, highly qualified cooks, confectioners who have the right to personal food rejection, a foreman cook, a sanitary worker or a member of the sanitary post of a public catering enterprise, an employee of a technological laboratory (in the presence of a technological laboratory). In small enterprises, the composition of the marriage commission includes the head of the enterprise, the head of production or the cook-foreman, a highly qualified cook or confectioner, a member of the sanitary post.
The chairman of the marriage commission may be the head of the enterprise or his deputy, the head of production (deputy) or a process engineer.
Representatives of the trade union organization of public catering enterprises take part in the work of marriage commissions; representatives of the trade union organization of the serviced enterprise, institution or educational institution, members of the people's control group of the public catering enterprise and the serviced production enterprise. The composition of the marriage commission is approved by the order of the enterprise.
Before carrying out the rejection of public catering products, members of the rejection commission (or a laboratory employee) should familiarize themselves with the menu, recipes for dishes and products, cost cards or price lists, the technology for preparing dishes (products), the quality of which is assessed, as well as with their quality indicators established by regulatory documents.
The scrapping commission in its activities is guided by the Regulations on the scrapping of food in public catering establishments, regulatory documents - collections of recipes for dishes and culinary products, technological maps, quality requirements for semi-finished products, ready meals and culinary products, specifications, price lists.
The commission checks each batch finished products, drinks and semi-finished products before the start of sale in the presence of their direct manufacturer. Portion dishes are controlled by the production manager or his deputy, the foreman cook periodically during the working day.
To control the quality of finished products in restaurants and cafes, quality posts can be created, which are headed by foreman chefs who control the step-by-step processing of products and their output. Quality control of dishes at the dispensing area is the responsibility of the production manager and his deputy. They monitor the insertion of components and the design of dishes, and regulate the issuance process. The quality of the dishes in appearance is also checked by the waiter.
Marriage is carried out as soon as dishes, products, semi-fabrics are ready.rikats before the start of the sale of each newly prepared batch.
The scrapping commission determines the actual weight of piece products, semi-finished products and individual components, conducts an organoleptic assessment of the quality of food, makes suggestions to improve the taste of dishes, draws attention to compliance with the technological process of preparing dishes and drinks, the correct storage of food at the dispensing area, the availability of the necessary components for decoration and dispensing dishes, the temperature of their release. The results of quality control of products are recorded in the rejection log (Appendix 1).
Dishes are tasted in a certain sequence, and blueyes set menus in the order in which they are offeredconsumer.
The organoleptic evaluation of the quality of each batch of manufactured products is carried out according to a five-point system. To obtain objective results in the organoleptic evaluation of food quality, each of the indicators - appearance, color, smell, taste, texture - is given the appropriate ratings: "5" - excellent, "4" - good,"3" - satisfactory, "2" - bad. Based on the ratings for each indicator, the rating of the dish (product) in points is determined (as an arithmetic mean, the result is calculated with an accuracy of one decimal place).
The rating "excellent" is given to dishes and products, fully answereddemanding requirements that are established by the recipe and production technology, and all organoleptic indicators corresponding to high quality products.
The “good” rating is given to dishes and products with minor, easily removable defects in appearance (color, cut of the product) and taste (slightly undersalted).
At "satisfactory" evaluate dishes and products, cookedmanufactured with more significant violations of the production technology, the implementation of which is allowed without modification or after it (undersalting, partial burning, shallow cracks, shape violation).
"Unsatisfactory" (marriage) evaluate dishes and productswith defects, in the presence of which it is not allowed - implementationproducts (foreign smell and taste, inappropriateconsistency, strong salting, violation of the form, etc.) - Persons guilty of preparing dishes and low-quality products are held financially and administratively liable.
To carry out the marriage, the commission must have at its disposal scales, knives, a chef's needle, scoops, a thermometer, a kettle with boiling water for rinsing the instruments for each member of the marriage commission, in addition, two spoons, a fork, a knife, a plate, a glass of iced tea (or water ), notebook and pencil. Before starting work, members of the marriage commission should put on sanitary clothing, wash their hands thoroughly with warm water and soap, rinse them several times and wipe dry.
Braking begins with determining the mass of finished products and individual portions of the first, second, sweet dishes and drinks. Piece products are weighed simultaneously in 10 pieces. and determine the average weight of one piece, the finished dishes are selected from those prepared for distribution, weighing them separately in the amount of three servings, and the average weight of the dish is calculated. The main product that is part of the dish (meat, fish, poultry, meatballs, pancakes, cheesecakes, portions of rolls, casseroles and puddings) is weighed in the amount of 10 servings. The mass of one serving may deviate from the norm within ± 3%, the total mass of 10 servings must comply with the norm. This is how the average mass of portions of meat, fish and poultry is established, with which the first courses are served. Permissible deviations of their mass from the norm ± 10%.
At the distribution, the temperature of the dishes is checked during the holiday, using a laboratory thermometer (in a metal frame) with a scale of 0 ~ 100 ° C.
Separate indicators of the quality of controlled dishes and the product are evaluated in the following sequence: indicators evaluated visually (appearance, color), smell, texture, and finally, properties evaluated in the oral cavity (taste and some features of consistency, uniformity, juiciness, etc.)
Liquid dishes for organoleptic evaluation are poured into a common plate, their appearance is assessed, then the members of the commission take a sample into their plates with one spoon, and with the help of another they taste it. Dense dishes (secondary, cold, sweet), after evaluating the appearance, are cut into pieces on a common plate, which are transferred to their plates.
Describing the appearance, pay attention to the specific features of this most important indicator: the integrity of the surface, the correct shape retention after cutting, storage or heat treatment; appearance on a break or cut, external signs of the aesthetic design of a dish, culinary or confectionery product.
The taster, when determining the taste of food, should not feel hungry and should not be full.
When evaluating dishes, their most characteristic properties are taken into account. For example, when evaluating meat dishes, special attention is paid to taste, smell, texture. Moreover, the characteristic of the last indicator depends on the type of product. So, the meat (piece) should be soft, juicy; the consistency of minced meat products - elastic, loose, juicy, offal dishes - typical for this type, with a fresh smell and pleasant taste.
The defining indicators of fish dishes are taste, smell and texture. The texture of the fish should be soft, juicy, but not crumbly. boiled fish should have a taste characteristic of this species, with a pronounced aftertaste of vegetables and spices, and fried - a pleasant, slightly noticeable aftertaste of fresh fat, on which it was fried.
For salads and vegetable snacks, consistency and freshness are of great importance, since their high vitamin value is associated with them. When evaluating, it is important to pay attention to the color and appearance of vegetables, which indicate the correct storage and processing.
If during the organoleptic evaluation of a dish (product) at least one of the indicators is estimated at 2 points, then the product is not subject to further evaluation, it is rejected and removed from sale.
In order to more fully assess the quality of products of public catering enterprises, employees of the Gossanepidnadzor centers periodically check the chemical composition and energy value of food, the rate of input of raw materials and the yield of finished products in sanitary laboratories and conduct a bacteriological study of it. In addition, they measure the temperature of the release of the dish and give a qualitative assessment of the design.
Sampling and sampling is carried out in accordance with the "Rules for the sampling of food products for research in sanitary laboratories." Each sample is placed in a clean, dry, tightly closed container (glass jars, bottles, plastic bags), and for bacteriological examination - in sterile dishes. The samples are tightly closed and sealed with the seal of the enterprise or the seal of the State Sanitary and Epidemiological Supervision Authority. For the samples taken, an act is drawn up in two copies, one of which is sent to the laboratory, and the other is left at the enterprise to write off the seized dishes and products.
In sanitary laboratories, samples of food products are subjected to physical, chemical and bacteriological examination, the results of which are reported to the enterprise. If the result is unsatisfactory, the entire batch of culinary products is not allowed for sale.
SCHEME
ORGANOLEPTIC QUALITY ASSESSMENT OF SEMI-FINISHED PRODUCTS,
DISHES AND CULINARY PRODUCTS
Date, time of product manufactureName of products, dishes
Organoleptic evaluation, including assessment of the degree of readiness of the product
Permission to implement (time)
Responsible executor (F., I., O., position)
FULL NAME. the person who performed the marriage
Note
1
2
3
4
5
6
7
