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Raw materials and rules for their preparation for preparing complex cold desserts

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Even in the recent past, public catering existed strictly according to regulatory rules. And no matter what establishment we went to, the range of products offered was absolutely practically the same. Everything that was included in the menu was contained in one collection of recipes and those dishes that are included in it. Nowadays, as a rule, the vast majority of restaurants develop complex signature cold dishes and poultry appetizers. A signature dish is a dish prepared according to original recipe and technology and reflecting the specifics of the food enterprise. A signature dish, as a rule, differs in organoleptic characteristics from the dishes provided for in the current officially published collections of dish recipes. The specifics of the enterprise include national, regional and other features. A new dish is a dish prepared from a new type of raw material and using a new, improved technology. For such dishes, enterprises must develop Technical and Technological Maps (TTK). The form and content of the TTK from January 1, 2015 is regulated by GOST 31987-2012 and the requirements of the Technical Regulations of the Customs Union TR CU 021-2011.

The technical and technological map is normative document. The thesis presents technical specifications for complex specialty cold dishes and snacks made from meat and poultry. Such as: " Chicken soufflé with cheese and Provencal herbs", "Italian poultry roll", "Chicken pate with pumpkin", "Chicken fillet jellied with apricots", "Boiled chicken rolls with spicy omelet". All technical and technological maps are developed for dishes manufactured and sold only at a specific enterprise Catering, and for products supplied to other enterprises, these cards are not valid. Along with the technology for preparing products and standards for storing products, it includes requirements for the safety of the raw materials used and the technological process, as well as the results of laboratory tests of products on safety indicators.

Each technical and technological map is assigned a serial number. The card is signed by the process engineer, the responsible developer, and approved by the head of the enterprise or his deputy. Validity period of technical technological maps determines the enterprise.

"I affirm"

Head of the enterprise

________________________

Technical and technological map No. 1.

“Chicken soufflé with cheese and Provençal herbs”

1 area of use

This technical and technological map was developed in accordance with GOST 31987-2012 and applies to the signature dish “Chicken soufflé with cheese and Provencal herbs”, produced and sold in the restaurant ______________.

2. Requirements for raw materials

Food raw materials, food products and semi-finished products used to prepare the dish “Chicken soufflé with cheese and Provencal herbs” must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary-epidemiological conclusion, certificate safety and quality, etc.).

3. Recipe

Name of raw materials and products	Bookmark norm for 1 serving	Net booking rate for 10 servings, kg
Gross weight, g	Net weight, g
Boiled chicken fillet
Wheat flour 1st grade

Butter

Butter

Mascarpone cheese
Parmesan cheese
Rosemary

5. Technological process

Pass the boiled poultry pulp through a meat grinder with a fine grid 2 times, then gradually add it to the minced meat. milk sauce. To prepare it, heat the butter in a frying pan and add flour there and fry it a little. After this, add cream and simmer for five minutes, stirring constantly. In a blender, beat the grated Parmesan, marscarpone and yolks until smooth. Beat the egg white into a thick foam and carefully fold it into the mixture, kneading from bottom to top. Place the mixture in a baking tray in a 3 cm layer and bake at a temperature of 180-200°C for 15-20 minutes.

Before releasing, lower the soufflé pan for a few seconds. warm water by 2/3 of the volume, then remove the mold from the water, shake and place the soufflé on a serving plate. According to the requirements of SanPin 2.3.6.1079-01, the temperature of the dish when serving should be no higher than 14°C. The permissible shelf life of the dish “Chicken soufflé with cheese and Provençal herbs” before sale, according to SanPiN 2.3.6.1079-01, is 2-3 hours.

The organoleptic characteristics of the “Chicken soufflé with cheese and Provençal herbs” dish must meet the following requirements:

The nutritional value

Nutritional value of the dish “Chicken soufflé with cheese and Provençal herbs” for 150 g and 100 g of product:

"I affirm"

Head of the enterprise

________________________

Technical and technological map No. 2.

“Italian Poultry Roll”

1 area of use

This technical and technological map has been developed in accordance with GOST 31987-2012 and applies to the signature dish “Italian Poultry Roll”, produced and sold in the restaurant ______________.

Requirements for raw materials

Food raw materials, food products and semi-finished products used to prepare the Italian Poultry Roll dish must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological report, safety certificate and quality, etc.).

All products used must be processed in strict accordance with established sanitary standards and rules.

Recipe

Technological process

Preparation of raw materials for the production of dishes is carried out in accordance with the “Collection of recipes for dishes and culinary products for public catering establishments (2009)”.

Chop the cheese and mix with crushed nutmeg and garlic. Fry the mushrooms along with the onions in vegetable oil until golden brown. Chicken breasts wash, dry and beat. Add salt and pepper to taste. Place mushrooms and onions in the middle of each breast, wrap it with a roll, secure the edges with toothpicks or tie with thread. Place in water, let it boil and remove. Place on a baking sheet greased with butter, sprinkle with cheese and nuts and bake in the oven at 200 0 C for 20 minutes.

Requirements for registration, sale and storage

Cool the finished roll, cut into slices (3-4 per serving) and decorate. According to the requirements of SanPin 2.3.6.1079-01, the temperature of the dish when serving should be no higher than 14°C. The permissible shelf life of the Italian Poultry Roll dish before sale, according to SanPiN 2.3.6.1079-01, is 2-3 hours.

Quality and safety indicators

The organoleptic characteristics of the Italian Poultry Roll dish must meet the following requirements:

Microbiological indicators of the quality of the dish must comply with the requirements of the Technical Regulations of the Customs Union "On the safety of food products" TR CU 021/2011.

The nutritional value

Nutritional value of the dish “Italian poultry roll” for a yield of 180 g and 100 g of product

Technical and technological map No. 3

“Chicken pate with pumpkin”

1 area of use

This technical and technological map has been developed in accordance with GOST 31987-2012 and applies to the signature dish “Chicken Pate with Pumpkin”, produced and sold in the restaurant ______________.

Requirements for raw materials

Food raw materials, food products and semi-finished products used to prepare the “Chicken Pate with Pumpkin” dish must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological report, safety and quality certificate etc.).

All products used must be processed in strict accordance with established sanitary standards and rules.

Recipe

Technological process

Preparation of raw materials for the production of dishes is carried out in accordance with the “Collection of recipes for dishes and culinary products for public catering establishments (2009)”. Boiled fillet is passed through a meat grinder with a fine grid, mashed boiled pumpkin and peeled boiled pumpkin are added. hot potatoes, pass through the meat grinder again, add melted butter, salt and mix. On a sheet greased with a thin layer of butter and sprinkled with flour, spread the mass 3-4 cm thick and level it. The surface is greased with a thin layer of sour cream and baked in the oven for 10 minutes at a temperature of 230-250°C. The temperature inside the product should be 85°C. The baked pate is cooled to a temperature of 20-25°C and cut into one piece per serving.

Requirements for registration, sale and storage

The pate is served on a pie plate, one piece per serving. The pate is placed in portioned form in a refrigerated display counter and sold within 1 hour from the moment of production. According to the requirements of SanPin 2.3.6.1079-01, the temperature of the dish when serving should be no higher than 14°C. The permissible shelf life of the dish “Chicken Pate with Pumpkin” before sale, according to SanPiN 2.3.6.1079-01, is 24 hours at a temperature of 2-60C. The organoleptic characteristics of the “Chicken Pate with Pumpkin” dish must meet the following requirements:

Microbiological indicators of the quality of the dish must comply with the requirements of the Technical Regulations of the Customs Union "On the safety of food products" TR CU 021/2011.

The nutritional value

Nutritional value of the “Chicken Pate with Pumpkin” dish per 100 g of product:

"I affirm"

Head of the enterprise

________________________

Technical and technological map No. 4.

“Chicken fillet aspic with apricots”

1 area of use

This technical and technological map has been developed in accordance with GOST 31987-2012 and applies to the signature dish “Jellied chicken fillet with apricots”, produced and sold in the restaurant ______________.

Requirements for raw materials

Food raw materials, food products and semi-finished products used to prepare the dish “Jellied chicken fillet with apricots” must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary-epidemiological conclusion, safety certificate and quality, etc.). All products used must be processed in strict accordance with established sanitary standards and rules.

Recipe

Technological process

Preparation of raw materials for the production of dishes is carried out in accordance with the “Collection of recipes for dishes and culinary products for public catering establishments (2009)”.

Chicken fillet is cleaned of films, tendons, and fat residues. Separate the large fillet from the small one. A large fillet is cut lengthwise, not completely, so that it opens like a book, salt, and sprinkle with ground nutmeg. Place the fillet in the middle canned apricots, sprinkle with grated cheese, shape, place in a saucepan, pour hot water, allow for 20 minutes with the lid closed. Then cool and pour a 1-2 mm layer of jelly (made from steep broth and gelatin) and serve 1-2 pieces per serving.

Requirements for registration, sale and storage

The dish “Jellied chicken fillet with apricots” is served on a Euro standard plate. According to the requirements of SanPin 2.3.6.1079-01, the temperature of the dish when serving should be no higher than 14°C. The permissible shelf life of the “Chicken fillet with apricots” dish before sale, according to SanPiN 2.3.6.1079-01, is 2-3 hours.

Quality and safety indicators

The organoleptic characteristics of the dish “Jellied chicken fillet with apricots” must meet the following requirements:

Microbiological indicators of the quality of the dish must comply with the requirements of the Technical Regulations of the Customs Union "On the safety of food products" TR CU 021/2011.

The nutritional value

Nutritional value of the dish “Jellied chicken fillet with apricots” for a yield of 150 g and 100 g of product:

"I affirm"

Head of the enterprise

________________________

Technical and technological map No. 5.

“Boiled chicken rolls with spicy omelet”

1 area of use

This technical and technological map has been developed in accordance with GOST 31987-2012 and applies to the signature dish “Boiled chicken rolls with spicy omelet”, produced and sold in the restaurant ______________.

Requirements for raw materials

Food raw materials, food products and semi-finished products used to prepare the “Chicken fillet with apricots” dish must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, safety and quality certificate etc.).

All products used must be processed in strict accordance with established sanitary standards and rules.

Recipe

Technological process

Preparation of raw materials for the production of dishes is carried out in accordance with the “Collection of recipes for dishes and culinary products for public catering establishments (2009)”.

Finely chop the cilantro. Fry the cumin in a dry frying pan, then grind. Carefully remove the chicken meat from the bones, being careful not to damage the skin. Pour over the bones with the remaining meat cold water and cook some broth - about half a liter. Break the eggs into a bowl, pour in the milk and add salt. Beat the mixture with a whisk or fork. Then add spices to the egg mixture and mix again. Bake three omelet pancakes. Place the chicken skin side down on a sheet of cellophane for baking, add salt and pepper, place the omelette and carefully and tightly roll the roll. Fold the edges of the cellophane and tie with thread. Carefully place the resulting rolls into the boiling broth and cook for an hour. Cool in the broth, then transfer to a plate under pressure and cool.

Requirements for registration, sale and storage

The dish “Boiled chicken rolls with spicy omelette” is served on a Euro standard plate. According to the requirements of SanPin 2.3.6.1079-01, the temperature of the dish when serving should be no higher than 14°C. The permissible shelf life of the dish “Boiled chicken rolls with spicy omelet” before sale, according to SanPiN 2.3.6.1079-01, is 2-3 hours.

Quality and safety indicators

The organoleptic characteristics of the dish “Boiled chicken rolls with spicy omelet” must meet the following requirements:

Microbiological indicators of the quality of the dish must comply with the requirements of the Technical Regulations of the Customs Union "On the safety of food products" TR CU 021/2011.

Nutritional value of the dish “Boiled chicken rolls with spicy omelette” for a yield of 150 g and 100 g of product:

The nutritional value

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MINISTRY OF SPORTS OF THE RUSSIAN FEDERATION

FEDERAL STATE BUDGET EDUCATIONAL INSTITUTION OF HIGHER PROFESSIONAL EDUCATION

"RUSSIAN STATE UNIVERSITY OF PHYSICAL CULTURE, SPORT, YOUTH AND TOURISM (GTSOLIFK)"

INSTITUTE OF TOURISM, RECREATION, REHABILITATION AND FITNESS

DEPARTMENT OF TOURISM AND SERVICE

COURSE WORK

COLD DISHES AND SNACKS

Completed by the 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;

2) the nature and form of dishes served for eating either on their own or at a certain time as part of lunch.

As a concept, the term “snack” became widespread only in the 18th century. and especially in the 19th 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 snacking meat, sugar for snacking bitter medicine).

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 18th century. “snack” was often replaced by the word “frishtich” and was used in the first meaning as a synonym for “breakfast”. And since cold dishes or unheated roast leftover from dinner were served for breakfast, snacks began to mean from the middle of the 18th century. all cold dishes of the Russian table: pickles (cucumbers, cabbage, mushrooms), fish pickles (spun, salted, dried sturgeon and salmon fish and caviar), smoked meats (ham, boiled pork, goose strips).

In the 19th century the appetizer included dishes from German, Swedish and French table - hard-boiled eggs, goose and liver pates, sausages, butter, White bread, and from the Russian table pies were added, previously served exclusively at lunch, to cabbage soup or separate dishes. In that snack table Russian cuisine was also included, which had to be prepared in advance, but which could be left and eaten cold. It was jelly, aspic. From the French table this included mainly pates and cold sauces, canned fruits and pickled vegetables, pickles. From German - sandwiches and salted herring with onions.

As for the timing of serving snacks, it has also undergone significant evolution. At first, appetizers (one, two, three dishes and vodka) were served outside of dinner, two to three hours before it in the hall. Then the appetizer began to move more and more towards lunch, until at the end of the 19th - beginning of the 20th centuries. it did not completely combine with the dinner service, turning into a first course, or rather, a series of first courses. They began serving 2-3 dishes for appetizers (fish, meat, vegetables).

Relevance. Cold dishes and snacks are increasingly used in the diet of the population. They occupy an important place in the menu of catering establishments and in the assortment of culinary stores. 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 purpose of the work is to study the characteristics of cold dishes and snacks.

To achieve the goal course work The following tasks have been set:

consider the importance of cold dishes and snacks in human nutrition;

explore the assortment of cold dishes and snacks;

study the technology of preparing cold dishes and snacks;

analyze the technological features of the cold shop;

give a commodity characteristic of raw materials for preparing salads;

study the technology of preparing 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

Cold appetizers usually include cold dishes that contain a main product and no side dish, or it is given in limited quantity and assortment. For example, chum salmon caviar and granular caviar green onions, pressed caviar with lemon, sprat with egg, sprats and sardines with lemon, salted and pickled mushrooms, dried fish and so on.

There is no clear distinction between a cold dish and a cold appetizer. 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 a side dish (caviar, salmon, sprats, sausage) or with a small amount of side dish (sprat with egg, herring with onions).

Cold dishes are usually served at the beginning of a meal. In this case, they are called appetizers; they complement the composition of the main courses, decorate the table, satisfy hunger, stimulate appetite and complement 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 supplement the banquet menu with them. For example, pate, jellied meat or fish can be included in the dinner or breakfast menu, and cold appetizers: caviar, salads, herring with a side dish, etc., in the lunch, breakfast or dinner menu in order to stimulate appetite. The soothing effect of cold dishes and snacks is determined by their sharp taste, intricate design, and pleasant coloring of the products included in these products.

Cold dishes play a special role in banquet menus, where their number reaches 5-10 types.

The assortment of banquet dishes is dominated by products complex preparation, such as jellied fish, game cheese, stuffed fish and birds, etc., the design of which is given considerable attention. When making these dishes, they use special design techniques and use special tools.

In human nutrition, cold dishes and snacks are not only auxiliary.

Many of them are high in calories, such as salads made from meat or fish products with mayonnaise, game cheese, galantine, etc.

Cold snacks from fresh vegetables low in calories and rich in vitamins, mineral salts, and valuable organic acids.

The calorie content of cold dishes varies widely and depends on their composition and the investment rates of individual products. Green salads have the lowest calorie content (50-100 calories), while meat and fish salads, seasoned with sour cream, mayonnaise: the calorie content of one serving reaches 250-350 calories, depending on the rate of input of raw materials.

Vegetables and fruits, which are included in large quantities of cold dishes, are an important source of valuable nutrients such as vitamins and mineral salts.

Potatoes are characterized by a high carbohydrate content and significantly increase the calorie content of cold dishes. The vitamin C content 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 norm vitamin C.

Cold dishes, including meat, poultry, fish, eggs, legumes, and 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 salts, and iron. Liver dishes, fish roe, and herring are rich in vitamin A. Sauces and 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 recipes for many cold dishes include vegetable oil or sauces and dressings. Such dishes are a source of unsaturated fatty acids. In this case, of particular importance is the fact that vegetable oil in this case is not subjected to heat treatment and does not lose its biological activity.

Some cold dishes are prepared from raw vegetables and fruits, so that vitamins and other valuable substances are well preserved in them.

For maximum conservation Vitamin C in vegetables, fruits and other products has developed special processing conditions that must be strictly adhered to. In particular, vegetables should be washed not in chopped form, but in whole form; Vegetables for cooking should be placed in boiling, salted water and cooked in a cauldron, covered with a lid, at low boil, strictly observing the established time limits. To preserve vitamin C in greens, it is important to prevent long periods of storage and especially wilting.

Great attention must be paid to strict adherence to sanitary rules when preparing and storing cold dishes and snacks, since they do not undergo heat treatment before being released to the consumer. dish snack shop 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 made from vegetables and mushrooms;

fish and seafood dishes, meat, poultry and meat products;

egg dishes;

jellied dishes are snacks made from meat and fish, poultry and game, eggs and even vegetables. For meat and fish aspic, it is customary to serve separately horseradish with vinegar or horseradish with sour cream and other spices, sauces (for example, mayonnaise), various seasonings, spices, as well as salads and vegetables - salted and pickled;

pates - cold appetizer, which 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 (pike perch pate, from eggplant, beans, olives, etc. .).;

all kinds of pickles and marinades;

gastronomic snacks (cheeses, sausages, canned food, smoked meats and fish, herring, caviar).

Each of these types of dishes and snacks can be divided into other subtypes. Consider the following categories: sandwiches and salads.

A sandwich in generally accepted everyday terminology is a slice of bread with various snack foods (cheese, ham, sausage, caviar, smoked meat or fish, canned food).

Based on temperature, sandwiches are divided into cold and hot. Based on the type of preparation, sandwiches can be divided into three large groups: open, closed (sandwiches) and puff pastries.

For open sandwiches the bread is cut into small slices approximately 1 - 1.5 cm thick, spread with butter and garnished with various snacks.

Closed sandwiches prepared 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 on top.

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. There can be from 7 to 9 layers, the last layer is made of bread.

Figure 1.1 Classification of sandwiches

Figure 1.1 shows a more detailed classification of sandwiches.

Salad is 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. Salads often include greens: dill, parsley, celery, green onions, garlic.

Classification of salad by ingredients:

fish salad - the salad includes fish, which can be boiled, fried or canned;

meat salad - the salad contains meat (beef, poultry, pork, boiled tongue) various culinary treatments;

Seafood salad is a very diverse classification of salad. The composition may include squid, scallop, octopus, mussels, shrimp, both individually and together;

vegetable salad is a very accessible classification of salads. The salad contains all kinds of vegetables;

fruit salad - consists of chopped fruits and usually topped with juice, yogurt or kefir.

mixed 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 treatment The products included in the recipe for cold dishes and snacks are basically the same as for hot dishes, however, in relation to cold dishes, even more careful compliance with sanitary requirements during their preparation, storage and sale is necessary, especially products introduced into dishes without heat treatment:

the number of manual operations should be reduced (use mechanized devices for cutting, dosing, laying out);

If possible, mechanical processing should precede thermal processing (for example, peel and cut vegetables before cooking);

You cannot combine warm and cold foods, which leads to deterioration of taste and rapid spoilage;

It is necessary to season dishes (sour cream, mayonnaise, vegetable oil) immediately before vacation;

it is necessary to strictly observe the shelf life of semi-finished products and the established heat treatment regimes.

To ensure that products do not lose certain beneficial substances during the cooking process, it is necessary to follow the established rules.

To maximize the preservation of vitamin C in vegetables, fruits and other products, special processing conditions have been developed that must be strictly adhered to. In particular, vegetables should be washed not in sliced form, but as a whole. Vegetables for cooking should be placed in boiling, salted water and cooked in a boiler, covered with a lid, at low boil, strictly observing the established time limits. To preserve vitamin C in greens, it is important to prevent long periods of storage and especially wilting.

Possibility of occurrence food poisoning when eating cold dishes, it is further aggravated by the fact that even with very high contamination with microorganisms, they do not inspire any suspicion among consumers, since their organoleptic characteristics - appearance, smell, taste - do not always change. This places a great responsibility on cooks for strict compliance with sanitary rules when preparing various cold dishes.

Particular care must be taken to ensure that fresh and boiled vegetables are processed on separate boards when preparing them in the form of semi-finished products that are supposed to be stored for some time.

To comply with sanitary requirements, each employee, before starting culinary processing of the product, is obliged to check the cleanliness of his workplace, the condition of the equipment and inventory that he will use.

The cleanliness of the work area must be maintained at all times during product handling. It is necessary to monitor the equipment and tools used in culinary processing; waste food products must be removed promptly.

When cooking, reduce the duration of the process primary processing product.

If possible, you should avoid cutting food by hand, which increases contamination. There are special machines for slicing raw vegetables and meat products. In their absence, in some cases it is advisable to use various devices for slicing boiled vegetables.

The stewing temperature of the products used in the preparation of cold dishes is very important. All products must be pre-cooled to a temperature of 8--10°C. Mixing chilled foods with warm foods should not be allowed. At a temperature of 8--10°C, the development of microorganisms occurs much slower (sometimes several tens of times) than at a temperature of 15--20°C.

Compliance with established temperature regime and shelf life ready meals and semi-finished products is also an important measure to improve their sanitary condition.

For cold dishes, the following sales dates are established at a temperature not exceeding 6--8°C, see table 1.1.

Table 1.1 Storing cold dishes and snacks

Salads and vinaigrettes have a short shelf life. In the absence of refrigeration, the shelf life of these dishes should not exceed 30 minutes from the date of production. The short shelf life of salads and vinaigrettes makes their production difficult, but it is easy to withstand if you practice preparing these dishes from semi-finished products. Boiled vegetables, chopped, can be stored for 12 hours. Vegetables, greens, consumed in fresh, must be sorted and washed. Salted, pickled cucumbers and tomatoes can be chopped. Meat and fish can be pre-cooked or fried.

At a temperature of 8°, products can be stored in whole pieces and sliced for up to 24-36 hours.

It is better to store all prepared products separately by type. If necessary (due to lack of utensils or storage space), it is permissible to mix boiled carrots with potatoes and meat. Pickled and 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 serving.

You cannot mix new portions of salad with leftovers from the previous batch, as this causes accelerated spoilage.

Product processing

Vegetables, herbs and mushrooms. The potatoes are thoroughly washed and boiled, then cooled and peeled; Red beets are processed in the same way. It is recommended to sort these vegetables by tuber size before cooking.

Carrots, turnips, rutabaga are first peeled and boiled uncut; These root vegetables can also be boiled cut into circles, cubes, straws, etc.

In cauliflower, the stalk is cut off below the beginning of the branching of the head, and dirty and damaged areas are cleaned. The peeled husks are boiled in salted water.

When processing white cabbage and red cabbage remove the top contaminated and damaged leaves. To do this, they are cut at the base. The peeled head of cabbage is cut into two or four parts and chopped.

The asparagus is peeled, starting from the head, washed, tied in bunches and boiled in salted water, cooled in the same broth.

Green pods of beans 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 direction opposite to the break, then the bean pods are cut crosswise into three or four parts or chopped lengthwise in the form of noodles.

Pea pods are used in their entirety; they are boiled in rapidly boiling water (until tender), after which they are quickly cooled with cold water so that the greens do not turn brown.

Frozen green pea or green beans are cooked in the same way as pea pods.

Corn is boiled without removing the leaves from the cobs. Pumpkin, zucchini and eggplants are washed, the skins are cut off, only the stems are removed from young eggplants. For stuffing, zucchini can be used whole or cut in half. For frying, zucchini is cut into pieces.

Leguminous Bell pepper washed, remove the stem and seeds with pulp, then wash again and put in cold water for 30 minutes to remove excess bitterness.

The tomatoes are washed and the place where the stem is attached is cut out. For salads, tomatoes are cut into even slices, and for stuffing, tomatoes are cut off top 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 removed.

Carrots, zucchini, celery, used in various salads fresh, peeled, washed and finely cut into strips, cubes or slices.

Spoiled and wilted leaves are separated from lettuce and green onions, 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 from 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 stem. Peeled mushrooms are washed well, then boiled, pickled or pickled.

Gastronomic goods. Salmon, salmon, and chum salmon are sliced lengthwise along the spine, the flesh is cut off from the bone, the rib bones are removed, and then cut into portions, starting from the tail.

The part of the balyk (whitefish and sturgeon) intended for cutting is first cleaned of skin; the cleaned part is wrapped in parchment paper, thereby protecting from weathering.

The herring is skinned, the entrails removed and filleted, removing the spinal and rib bones, or left on the bone. If the herring is very salty, then it is soaked, cleaned, for several hours in cold water or 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; The sausage casing is removed.

If the ham comes into production raw, it should be cooked. To do this, the ham is placed in a cauldron with the leg up, poured with cold water, leaving the leg of the ham not immersed in water, brought to a boil and set aside on the side of the stove, maintaining the water temperature of 80-85°. Cooking time depends on the size of the ham and averages 7-8 hours for a ham weighing 8-10 kg. Readiness is determined by piercing the soft part of the ham with a needle. If the chef's needle enters the pulp freely without encountering resistance, then the ham is ready. The ham removed from the water is cooled with the skin side up.

Meat products and poultry. To prepare cold roast beef, the thin edge (back of the head) is cleaned of films and tendons and fried over high heat until a toasted crust forms on the surface of the roast beef. The roast beef should be juicy inside and have a reddish color.

To prepare dishes such as cold veal, cold pork, cold lamb, hind legs and shoulder blades are used. The legs are fried whole or in pieces suitable for cutting. At the shoulder, the meat is removed from the bones, rolled up and tied with twine and fried.

Poultry for cold dishes is processed in the same way as for hot dishes: the frozen bird is thawed, dried and seared using a gas burner, after which the neck with head and legs (above the ankle joint) are cut off. The crop and entrails are removed from the singed bird, washed, and, having given the carcass a look convenient for further processing, using a chef’s needle and thread or tucking the legs and wings “into a pocket”, they are fried with fat.

Small poultry is pre-fried until a crispy crust is formed and then cooked in the oven. Large poultry (turkey, goose) is salted, sprinkled with fat and fried in an oven, periodically pouring over it 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 ready yet.

An old bird, with tough meat, place in a deep bowl, pour in the fat in which it was fried, add a little water, cover with a lid and simmer until the poultry meat becomes soft.

The processing and cutting of piglets is carried out as follows: scalded and cleared of hair piglets are wiped with a clean cloth, rubbed with flour so that the skin becomes dry and the hairs come off the surface of the skin more easily, then they are singed over a non-smoking flame of an alcohol lamp or gas burner. After singeing, the piglets are gutted and washed. Freshly killed piglets are placed in cold water for 2-3 hours to remove blood.

Piglets intended for portion serving and for preparing aspic, after processing, are wrapped in clean linen or parchment, tied with twine, placed in a fish kettle, filled with cold water, a few finely chopped roots, salt, Bay leaf, pepper and cook at low boil for 50-60 minutes. After initial processing, the skin and part of the pulp are removed from piglets intended for stuffing (the skin is not removed from the head), the head is left whole and is not separated from the carcass.
Then the skin is stitched along the cut line, leaving a small hole near the neck through which stuffing is carried out. The remaining pulp on the bones is cut off and used to prepare minced meat.

To prepare meat jelly, beef legs and lips, pig heads and the feet are carefully singed; 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; To do this, an oblique incision is made on both sides under the pectoral fins towards the head and the cartilage is cut. After removing the head, the fish is placed with its back up, the upper fin and dorsal bugs are cut off and laminated.

When layering, the fish is cut longitudinally into halves or links. The cut line when layering should pass through the middle of the fat layer of the spinal cartilage and ellipse. It is better to stratify fish when it is not completely thawed. The elm is removed from the links, then washed and then scalded with hot water to facilitate the removal of small scales and side bugs.

Each beluga link, depending on the size of the fish, is cut longitudinally into two or three parts, and then cut crosswise into pieces 30-40 cm long.

After scalding and cleaning, the fish is washed again, placed on the grate of a fish boiler, skin side down, filled with cold water, finely chopped roots, onion, bay leaf, pepper, a little salt are added and brought to a boil. Then the heat 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 removed from 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 kettles with grates, the fish is tied with twine and boiled in a shallow bowl; in some cases, it is simmered in baking trays 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 first removed. Fish waste is thoroughly washed and boiled in kettles or pans.

To decorate a dish, the products included in its composition are usually selected, cut into various shapes, which are placed on top of the dish, giving it a beautiful look. It is often used when decorating salads and vinaigrettes. green salad, parsley, celery, etc. Products included in the dish and intended for its decoration are not recommended to be poured 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 herbs, lettuce or green onions, sprinkled with finely chopped dill or parsley on top.

For fish gastronomic dishes, salmon, salmon, and balyk are cut into thin, wide pieces, placed on a dish or plate and lettuce leaves or sprigs of herbs, as well as lemon slices, are placed on the sides.

Gastronomic meat products (ham, sausage, etc.) are also cut into thin pieces, placed on one side of the dish, and a side dish of vegetables and herbs is placed on the other. Vegetables are cut into cubes, even slices, strips or in the form of various figures.

Cold sturgeon, stellate sturgeon and beluga are cut into 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 as a side dish with the fish; with this jelly you can decorate the dish by cutting out figures from the 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, placed on one side of the dish, and a side dish of fresh, salted and pickled vegetables, jelly, lettuce and herbs is placed on the other.

Poultry dishes are served in two pieces per serving: a piece of fillet and a piece of leg. As a side dish for poultry, you can serve, in addition to fresh vegetables, salted and pickled vegetables, as well as berry and fruit marinades. The side dish is placed to one side of the dish without covering the main product; The sauce is served separately in a gravy boat.

Each portion of aspic and jelly, if they are poured not 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 and 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 product being garnished.

1.4 Technological features cold shop

At all stages of cold food production there should be no deviations from employee compliance with personal hygiene rules.

A wide range of cold dishes, a variety of products used for their decoration, as well as culinary processing methods, high sanitary requirements require the cook to have deep and versatile knowledge and practical skills. 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 workplace cooks with a sufficient amount of equipment, inventory and tools.

As noted above, the cold shop must be equipped with a refrigeration cabinet or other types of refrigeration devices, the capacity of which is calculated according to the amount of raw materials, semi-finished products and ready-made meals stored in them. Refrigeration units must have shelves for prepared foods.

To cut meat, fish, and gastronomic products, you need machines such as sausage cutters. For vegetables - vegetable cutters or simple devices. You can quickly and beautifully cut eggs using an egg slicer.

To cut bread into sandwiches, you need to use bread slicers.

When preparing many cold dishes (pates, chopped herring, etc.), a meat grinder is used to grind the products, and in some cases a grinding machine is used if such complex dishes as game cheese, galantine, etc. are being prepared.

In addition to the usual stove-top boilers, which are used for cooking products, special boilers for cooking fish are needed in the cold shop. The workshop must be equipped with utensils for giving dishes a certain shape - baking sheets, molds for jellied dishes, pate bowls and other molds and recesses of various styles and sizes.

For storing pickled, pickled vegetables and vegetable marinades For cold sauces, utensils made of non-oxidizing material (stainless steel, ceramic or enameled) are required.

When making salads, vinaigrettes in large quantities Using conventional cauldrons is inconvenient: it is difficult to distribute vegetables evenly, as they squash when stirred.

A baking tray with high sides that go slightly towards the cone is convenient for this purpose. The components of salads and vinaigrettes are placed in it in even layers, and mixing twice or three times in its transverse direction ensures a uniform composition of the dish.

Along with the usual large, medium and small chef's burdens, the cold shop requires gastronomic burdens, a metal whisk, a mortar and pestle, sieves, sieves and a number of other items that cannot be dispensed with.

Most cold dishes are portioned and prepared directly in the workshop, so it is highly advisable to have a closed rack (preferably mobile) for their storage.

For spices, seasonings, cold sauces, a slide should be equipped in the workshop.

The range of equipment, its productivity, as well as the range, capacity and number of inventory and tools that a cold shop needs, depend on the volume of work and the range of products it produces.

Equipment, inventory and tools should be distributed among workshop workplaces and conveniently located. Everything you need should be at hand so that the cook does not spend unnecessary time on transitions and searches. necessary utensils or tools.

Proper equipment of workplaces ensures increased productivity and allows the production of high-quality products.

2. Preparing vegetable salads

2.1 Commodity characteristics of raw materials for preparing 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 salad), 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 selection of products. When using vegetables and herbs rich in carotene (carrots, tomatoes, sweet peppers, onions, celery and parsley) in salads and vinaigrettes, 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 is little protein in salads and vinaigrettes (about 1%), with the exception of those salads to which eggs, boiled meat or fish are added (2-5%). There is very little intrinsic fat in vegetables and herbs, but since we often season them with vegetable or animal fat, in general, dishes made from them contain up to 4-5% fat, and sometimes up to 20%, if the housewife did not skimp 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 additive and for vegetable dishes accordingly, it ranges from 50-100 kcal, and for meat and fish 200-270 kcal per 100 g.

Vegetables have pleasant taste and aroma, have a beautiful variety of colors, due to which they are widely used for decoration. culinary dishes and products, which gives them an appetizing appearance.

Vegetables are classified into two main groups: vegetative and fruit.

Vegetative vegetables:

tubers: potatoes, Jerusalem artichoke ( earthen pear), yam (sweet potato);

root vegetables: carrots, beets, radishes, radishes, turnips, rutabaga, white roots (parsley, parsnips, celery), horseradish;

Brassicas: white cabbage, red cabbage, savoy cabbage, cauliflower, Brussels sprouts, kohlrabi;

onions: onions, leeks (green), garlic;

salad-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, eggplants, peppers;

legumes: peas, beans, beans;

grains: 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, pectin, fiber, etc.). They contain almost all currently known vitamins, except vitamins B12 and D.

Products 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 cahetins).

Many vegetables contain organic acids (malic, citric, oxalic, tartaric, etc.), various flavoring, aromatic and tannin substances, 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.), also necessary for the normal functioning of the body.

Garlic, onions, 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 is that they can be used to prepare a variety of healthy and tasty dishes, side dishes, snacks, easily digestible human body and, in addition, promoting better absorption of any other food consumed along with vegetables.

Certain types of vegetables vary greatly in their merits, so it is necessary to use not a monotonous, but a varied assortment of vegetables for preparing vegetable dishes and side dishes.

Vitamins are best preserved in fresh, raw vegetables immediately after they are harvested. Therefore, all kinds of salads made from raw vegetables are very useful: cabbage, carrots, radishes, tomatoes, green onions.

Vegetables occupy one of the leading places in the human diet, so catering establishments are obliged to offer consumers the largest possible selection of excellent, tasty dishes made from vegetables.

2.2 Salad preparation technology

The technological scheme for processing vegetables consists of the following processes: receiving, sorting, washing, cleaning, washing and slicing.

When accepting, pay attention to the quality and weight of the batch of vegetables. The quality of raw materials determines the amount of waste during processing and the quality of finished dishes.

Vegetables are sorted according to size, degree of maturity, shape and other characteristics that determine culinary use. During sorting, spoiled vegetables and mechanical impurities are removed. Most vegetables are sorted manually. At large enterprises, potatoes are sorted in machines.

During washing, dirt is removed. Vegetables are washed in baths. 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 sand getting into them causes premature wear of the moving parts of the machine.

Vegetables are peeled in special machines or by hand. When peeling, inedible, damaged or rotten parts of vegetables are removed: peels, stalks, coarse seeds, etc. Manual cleaning is carried out with special root or groove knives. A large number of potatoes and tubers are peeled in vegetable peeling machines - potato peelers. After mechanical cleaning, the vegetables are manually peeled and washed.

Let's look at two ways to prepare salads.

First way. The products are cut into thin slices, mixed, seasoned with sauce or dressing, placed in a heap in a salad bowl, vase or on a plate and decorated with the products included in the salad.

Second way. Some of the products (1/3) are mixed, seasoned with mayonnaise sauce and placed in a heap in a salad bowl or vase. Thin slices of meat, poultry, fish, crabs, slices or slices of eggs, depending on the components of the salad, are placed on a salad mound; the rest of the products are placed around the slide in small piles. The eggs are cut into slices using a special device. Place a sprig of herbs, parsley or lettuce leaves in the middle of the salad mound. Before serving, the vegetables placed around the mound are poured with dressing or sauce. The salad sauce can be served separately in a gravy boat.

Salads must include greens - dill, parsley, celery, green onions.

To prevent the taste and appearance of salads from deteriorating, it is better to cut and mix foods, as well as dress salads immediately before serving. You can season the salad with sour cream, mayonnaise or a mixture of them, as well as vegetable oil. If desired, you can add grated and lightly salted horseradish to the sour cream, and you can prepare salad dressing with vegetable oil. To do this, mix the oil with vinegar, salt, sugar, mustard, ground pepper (optional), shake the mixture well and pour it over salads.

To give salads more pungent taste You can add crushed garlic for flavor.

There are certain rules for preparing salads and organizing the workplace:

Almost all vegetables for salads must be chopped - the finer the denser their tissue (primarily this applies to beets, turnips, celery, carrots). Just cut radishes, cucumbers, tomatoes, and onions into slices, and serve the tender lettuce leaves whole.

Cut vegetables should not be kept in water because it extracts valuable mineral salts and nutrients from them. If it is necessary to store prepared vegetables for a longer period of time, cover them with a damp cloth and place them in the cold. The cheese must be cut with a knife heated in hot water.

Products intended for cooking 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 enamel, ceramic, glass or plastic dishes. To stir salads, it is recommended to use wooden, horn or plastic forks and spoons. These devices are also used when serving salads.

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 meat and vegetables subject to heat treatment are seasoned and decorated no earlier than 45 minutes before serving. The exception is salads made from root vegetables (potatoes, sugar or red beets, celery). Overstayed salads lose good view and taste and may be hazardous to health.

Salad components should be stored in a separate container in the refrigerator until they are mixed.

Prepared salads should not be exposed to direct sunlight or temperature changes. The most suitable temperature for salads and mayonnaise is from 4°C to 8°C.

Salads should not be stirred frequently because this increases their exposure to air, causing them to deteriorate in appearance and taste. When cooking vegetables, they should be placed not in cold, but in boiled water- this way more vitamins are preserved. A lot of vitamins go into the broth, so don’t throw it away, try to use it for soups and sauces.

Conclusion

Cold dishes and snacks are increasingly used in the diet of the population. They occupy an important place in the menu of catering establishments and in the assortment of culinary stores.

Cold dishes and snacks are usually served at the beginning of the meal. They complement the composition of main dishes, decorate the table, satisfy hunger, stimulate appetite and complement 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 for 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 employee compliance with personal hygiene rules, and proper organization of the workplace is also necessary.

List of used literature and sources

1. GOST R 50763-2007 Catering services. Catering products sold to the public. General technical conditions.

2. SanPiN 2.3.6.1079-01 “Sanitary and epidemiological requirements for public catering organizations, the production and circulation of food products and food raw materials in them.”

3. SanPiN 2.3.2.1324-03 “Hygienic requirements for shelf life and storage conditions of food products.”

4. Baranov B., Eliarova, T., Lipatova L. et al. Technology of public catering products. Textbook. Dashkov and Co., 2016 - 336s.

5. Bogusheva V. Technology of cooking. Phoenix, 2016 - 384s.

6. Vasilyeva I., Myasnikova E., Bezryadnova A. Technology of public catering products. Textbook and workshop. Jurayt, 2016 - 414s.

7. Vasyukova A., Lyubetskaya T. Organization of production and service at public catering enterprises. Textbook. Dashkov and Co., 2014 - 416s.

8. Domaretsky V. Technology of public catering products. Tutorial. Forum, 2008 - 400s.

9. Dotsenko V. Practical guide to sanitary supervision of food and processing industry enterprises, public catering and trade. GIORD, 2013 - 832s.

10. David E. From vegetables. ABC-Atticus, 2014 - 192s.

11. Potapov I.I., Korneeva N.V. Fish and seafood dishes Academia, 2008 - 64s.

12. Potapov I.I., Korneeva N.V. Cold dishes and snacks, Academia, 2008 - 80s.

13. Pokhlebkin V.V. Culinary Dictionary, Centerpolygraph, 2002. - 503s.

14. Timofeeva V.A. Merchandising of food products. Textbook. Rostov n/d: Phoenix, 2006 - 260 p.

15. Usov V. Organization of production and service at public catering enterprises. Academia, 2012 - 432s.

16. Fedotova I., Restaurant cuisine. Healthy menu. Restaurant Gazette, 2010 - 160s.

17. Fedotova I., Vegetable menu. Restaurant Gazette, 2012 - 160s.

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Complex cold dishes and snacks

Snack cake"Puff Napoleon"

You will need:

Canned sardines in oil – 2 jars
- boiled eggs – 5 pcs.
- pack of mayonnaise – 2 pcs.
- boiled carrots – 2 pcs.
- boiled potatoes – 14 pcs.
- large “salt cracker” cookies - 45 pcs.
- hard cheese – 220 g

Cooking steps:

1. Peel the potatoes, grate them, mix with mayonnaise.
2. Prepare 2 eggs and carrots in the same way, season with half the garlic passed through a garlic press. Add a little mayonnaise and stir.
3. Grate the remaining eggs, season with mayonnaise and garlic. Grate the cheese, divide into 2 parts, add to the egg mixture. Mash the fish with a fork and mix with the dressing.
4. Place 9 crackers on a large flat dish and cover with half of the potato mixture. Make another layer, place another layer of carrot-egg mixture on top. Place cookies on top canned fish. The fourth layer is crackers with boiled potatoes, again cookies and garlic-egg mixture. Sprinkle the snack cake with chopped onions and refrigerate for 12 hours.

You will like it too.

Herring in marinade.

Ingredients:

Herring – 2 pcs.
- a pinch of coriander seeds

- sugar – ½ tsp.
- Apple vinegar– 5 tbsp. spoons
- water - one glass
- onion

Preparation:

1. Make the marinade. Add sugar, salt, apple cider vinegar, and heat until all ingredients are dissolved. No need to boil! Cool.
2. Peel the herring and cut into pieces. Remove the peel from the onion and chop into rings. Place the fish in a jar, top it with onions, coriander, and peppercorns. Pour in the remaining marinade, cover with a lid, and leave for a day.
3. Remove the finished herring from the marinade and serve.

Preparing cold dishes and snacks

"Savory Raphaels."

Required Products:

Large bunch of parsley
- olives for decoration
- mayonnaise – 2 tbsp. spoons
- processed cheese – 4 pcs.
- a large bunch of dill
- garlic clove – 2 pcs.

Preparation:

Grate the cheeses, pass the garlic through a press. Combine grated cheese, mayonnaise and cheese, stir well. With wet hands, form small balls of the same size. Wash the parsley and dill, dry with a paper towel, and finely chop individually. Dip half of the prepared balls in chopped parsley, and half in dill. Place the dish on a plate and garnish with olives as desired.

Prepare and.

Snack cake "Bravo".

Ingredients:

For the test:

Egg
- sugar – 1 tbsp. l.
- soda – ½ tsp.
- full-fat kefir – 1 tbsp.
- margarine – 220 g
- flour – 2.5 cups

For filling:

Egg – 6 pcs.
- large carrots and onions – 2 pcs.
- pickles – 4 pcs.
- pork- Ground beef– ½ kg
- fresh champignons – ½ kg

For decoration:

Olives
- greenery
- cucumbers
- assorted sausages
- hard cheese

For the sauce:

Sour cream, mayonnaise – 100 g each

Preparation:

1. Make the dough: chop the frozen margarine with a knife, add flour, add kefir, egg, soda, granulated sugar, mix everything quickly. Divide the resulting mass into 5 parts. Roll out each part thinly, prick with a fork, and bake at 180 degrees. Give the finished cakes a heart shape.
2. Fry the minced meat with pre-peeled and grated carrots.
3. Chop the washed champignons into cubes and fry with onion rings.
4. Cut the cucumbers into cubes, grate the peeled eggs.
5. Make the sauce: combine the ingredients, stir.
6. Ready-made cakes stack on top of each other, pour sauce, layer different types fillings in this order - minced meat with carrots, pickles, eggs, mushrooms and onions.
7. Sprinkle grated cheese on top of the cake. Cover the sides with cucumber slices, herbs, and, if desired, decorate with assorted sausage roses, parsley and olives. Place the dish in the refrigerator for 3-4 hours or leave it overnight.

Arrangement of cold dishes and snacks

Prunes with cheese in bacon.

Ingredients:

Bacon slices – 25 pcs.
- parmesan – 120 g
- large prunes – 25 pcs.
- pitted olives – 25 pcs.

Preparation:

Divide the Parmesan into 25 pieces into strips. Wash the prunes and dry. Don't cut it all the way through. Place a piece of cheese into each berry. Wrap dried fruit in strips of bacon. Place the blanks on a baking sheet lined with parchment. Place the baking sheet in the oven, preheated to 220 degrees, bake for 25 minutes. Place the appetizer on a flat dish. Place a toothpick on each green olive, serve cold.

Prepare and.

Pickled eggs.

You will need:

Carnation buds – 10 pcs.
- quail egg – 10 pcs.
- black peppercorns – 10 pcs.
- salt – 2 teaspoons
- water - half a glass
- vinegar – 1 tbsp.
- garlic clove – 6 pcs.
- parsley and dill
- Bay leaf

How to cook:

1. Pour cool water over the eggs, boil, and remove from the stove. Cover with a lid, wrap in a towel, leave for 10 minutes, rinse with cold water, and peel.
2. For the marinade, mix vinegar, salt, peppercorns, cloves, bay leaf, cook for five minutes after boiling.
3. Place eggs in a jar, add herbs, pour hot marinade, marinate for 24 hours.

Cold dishes and snacks

Vol-au-vents with red caviar and avocado.

Ingredients:

Butter – 2 teaspoons
- sprigs of fresh mint
- lime juice - teaspoon
- salt
- avocado
- Red caviar
- puff pastry – 135 g

Preparation:

1. Cut the puff pastry into the shape of hearts, and make sides with the second layer.
2. Bake for 8 minutes in a preheated oven.
3. Mix lime juice and avocado in a blender, add salt and herbs.
4. To improve the taste, add a small amount of mayonnaise butter.
5. Fill the vol-au-vents with avocado mixture and add caviar.

Serving cold dishes and snacks

Jellied meat.

Required Products:

Green pea
- greenery
- onion – 120 g
- egg – 2 pcs.
- carrots – 220 g
- gelatin – 20 g
- beef – 320 g
- Red pepper

Preparation:

Place the meat, peeled onions and carrots in a saucepan, add 1.5 liters of water, and cook for one hour. 15 minutes before readiness, add bay leaf, pepper, and salt. Separate the whites and yolks. Cut the whites into cubes, cut the carrots into cubes. Chop the meat. Mix carrots, egg whites and meat. Soak gelatin in 150 ml of boiled water cold water, leave for the time indicated on the package. Strain the broth, add gelatin, place on the stove, and bring to a boil. No need to boil! Place herbs and green peas in the molds, top with carrots and meat with proteins. Pour in the broth and refrigerate until the dish has cooled completely.

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Technological equipment and tools for preparing complex cold desserts

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