Cold meals and snacks are prepared from a variety of raw and past heat treatment products using fresh parsley, dill, salad. The cooking process is quite lengthy (it includes cutting, mixing, dressing, decoration) and takes place without further heat treatment of the food.

All these factors create favorable conditions for 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 cooking process, it is necessary to strictly observe sanitary rules:

1. Prepare cold vegetable, meat, fish dishes and snacks, sandwiches and sweet dishes at different workplaces.

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

3. Boiled vegetables, cut for salads, vinaigrettes, side dishes for cold meat and fish dishes, stored separately at a temperature of 2 to 6 "C, potatoes -12 hours, carrots, beets -18 hours.

4. Salads, vinaigrettes in a seasoned form should be stored for no more than 1 hour at a temperature of 2 ... 6 ° С, in an unfilled form - 6 hours.

5. Meat, fish gastronomic products should be cleaned in advance, stored at a temperature of 2 to 6 ° C. Cut them in a clean workplace only as needed before serving meals and sandwiches.

6. Prepare jellied meat, fish dishes, jellies, pates in compliance with sanitary rules, store at a temperature of 2 to 6 "C 12 hours.

7. In the process of cooking, decorating cold dishes and snacks, you should less touch the food with your hands, using various machines for cutting, and inventory, tools, special rubber gloves for mixing and decorating.

When using traditional technologies for the manufacture of deep-fried products, only specialized technological equipment... At the same time, production control of the quality of frying fats is carried out.

Every day, before and at the end of frying, the quality of deep fat is checked by organoleptic indicators (taste, smell, color). In the presence of a sharp, unpleasant odor, bitter, unpleasant sensation, perspiration, taste and significant darkening, further use of deep fat is not allowed.

After 6-7 hours of frying, the fat is drained from the deep fat fryer, the deep fat fryer is thoroughly cleaned of crumbs, burnt fat and starch. The rest of the fat is defended for at least 4 hours, separating from the sediment (sediment), then after sensory evaluation use with a new portion of fat for further frying. The sediment is disposed of.

Reuse deep fat for frying is allowed only if it is of good quality in terms of organoleptic characteristics and the degree of thermal oxidation.

Deep fat that is not suitable for further use must be returned for industrial processing.

Sanitary and hygienic requirements for production confectionery: for the processes of preparing raw materials, preparing dough, fillings, creams, finishing semi-finished products, for baking and finishing finished products

Plan

1. Sanitary rules of application food additives.

2. Sanitary rules for the distribution of culinary products and confectionery products. The list of dishes and products prohibited for sale the next day. Sanitary requirements for quality control finished products... Bacteriological quality control.

3. Sanitary requirements for the processes of serving visitors and providing different types services.

1. Sanitary rules for the use of food additives. Food additives are substances that are deliberately added to food products in small quantities in order to improve their appearance, taste, aroma, consistency, or to make them more stable during storage.

The use of food additives should not increase the risk of a possible adverse health effect of the product on the consumer's health, as well as reduce the nutritional properties. food products.

It is not allowed to use food additives to hide spoilage or poor quality of raw materials or finished products.

The use of food additives in individual enterprises begins with the knowledge of the local authorities of the state sanitary supervision. Before using the food additive, the administration of the enterprise must inform the local sanitary and epidemiological station about the upcoming introduction of the additive into production, provide the appropriate permission from the Ministry of Health of the Russian Federation and regulatory documents.

Constant (current) control over the correct use of food additives at the enterprise, their quality, content in food products is assigned to the technological service of the enterprise and the production laboratory.

The presence of food additives in products, as a rule, should be indicated on the consumer packaging in the recipe section.

A food additive is designated either as an individual substance, for example: sodium nitrite, sorbic acid, lecithin, etc .; or a group name, for example: emulsifier, preservative, synthetic colors, aromatic essence, etc.

The list of food additives permitted for use in the production of food products or for sale to the public is subject to systematic revision at least once every five years, taking into account current information.

Sanitary rules for the sale of culinary products and confectionery. The list of dishes and products prohibited for sale the next day. Sanitary requirements for quality control of finished products. Bacteriological quality control.

The quality of semi-finished products, dishes and culinary products is assessed on a daily basis. At the same time, the time of manufacture of the product, its name, the results of the organoleptic assessment, the time of permission for the distribution (sale) of products, f., And., O. Are indicated. manufacturer of products, f., and., about. carrying out the sensory assessment.

Hot meals (soups, sauces, drinks) during serving must have a temperature not lower than 75 ° С, second courses and side dishes - not lower than 65 ° С, cold soups, drinks - not higher than 14 ° С.

Ready-made first and second courses can be on a bain-marie or a hot stove for no more than 2-3 hours from the moment of production. Salads, vinaigrettes, gastronomic products, other cold dishes and drinks should be displayed in portioned form in a refrigerated display cabinet and sold within one hour.

It is forbidden to leave the next day:

· Salads, vinaigrette, pates, jellies, jellied dishes, products with cream, etc. especially perishable cold dishes;

· Dairy soups, cold, sweet, puree soups;

· Portioned boiled meat for the first courses, pancakes with meat and cottage cheese, minced meat, poultry, fish products;

Omelets;

· mashed potatoes, boiled pasta;

· Beverages of our own production.

In exceptional cases, with a mandatory mark, the remaining food must be cooled and stored at a temperature of 4 ± 2 ° C for no more than 18 hours. re-tasting. The term for the sale of food after secondary heat treatment should not exceed 1 hour. Freshly prepared food should not be mixed with leftovers from the previous day.

For distribution ready meals use clean, dry dishes and cutlery. Reuse of disposable tableware and devices is prohibited.

Dispensing equipment must be clean, in sufficient quantity for each type of finished product (dish).

If it is necessary to transport the finished product, it should be delivered in thermoses and in specially selected, well-washed dishes with tight-fitting lids.

The shelf life of hot first and second courses in thermoses should not exceed 3 hours (including the time of their transportation).

Food waste is collected in special labeled containers (buckets, containers with lids), which are placed in refrigerated chambers or in other rooms specially designated for this purpose.

After the waste is removed, the tanks and buckets are washed with detergents and disinfectants, rinsed with hot water at 40-50 ° C and dried. A place is allocated for washing containers for food waste.

For the transportation of waste, a transport specially designed for this purpose is used.

> Banquet snacks. Assortment, appointment. Features of portioning, decoration, serving. Quality requirements. Storage modes and terms of implementation

Snacks are usually served at the beginning of a meal. On the breakfast and dinner menu, they can also be the main course. 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 snacks have less output, they are served either without garnish (caviar, salmon, chum salmon, sprats, etc.), or with a very small amount of it (sprat and herring with onions). sweet dish puff pastry snack

Snacks can also be served hot (hot snacks). Hot snacks in terms of cooking technology are similar to hot main courses (from meat, poultry, fish, offal, etc.), but differ from them, as a rule, in a more pungent taste and in that they are served without garnish in portioned pans, kronchels, small saucepans (capacity 50-100 g) - cocotte bowls. Hot appetizers are included in the menu after cold ones.

For the preparation of snacks, a wide variety of products are used: green salads and meat, potatoes and fish, poultry, cheeses, etc. Therefore, the nutritional value of snacks is different: some of them are low in calories (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 energy value they are large (boiled pig with garnish, roast beef, liver pate, etc.). When making cold snacks, the final operation is often mechanical processing (cutting of finished products, decoration, etc.).

In this case, secondary microbial contamination is possible. Therefore, when preparing cold snacks, one should strictly observe sanitary rules and adhere to the terms and conditions of storage and sale of raw materials, semi-finished products of finished products.

For the preparation of cold snacks, special rooms (cold shops), special equipment and cutting boards are allocated, which are prohibited to use for processing other products.

In the summertime, even with refrigeration equipment, it is prohibited to cook especially perishable cold snacks - jellied meat and fish, jellies and some others.

The main purpose of the snacks is to stimulate the appetite. The appearance of the dish plays an important role in this. To give appetizers an attractive appearance, use. Various decorative items made from fresh and boiled vegetables and herbs.

Vegetables are cut in the form of stars, spirals, diamonds, flowers are cut out of them (chrysanthemums from onions, dahlias from beets, roses from rutabagas, radishes, tulips from carrots, etc.). Mainly edible elements are used to decorate the dishes. Food preparation should not be overly complicated and time consuming. The use of special devices facilitates the work of decorating dishes: molds, notches, shaving knives, etc. At the same time, sanitary rules should be strictly observed.

The role of cold appetizers in the menu of festive banquets is especially great, since they give the table a solemnity. Therefore, when decorating snacks for banquets, special techniques are used.

1. Place up to 10 servings of snacks on one dish, vase or salad bowl.

2. Serve snacks in volovanov (puff pastry cups), tartlets (unleavened butter dough), on croutons made from toasted slices of bread, on flurons (puff pastry), in timbals (vases cut from bread), etc.

3. Decorate snacks in the form of whole fish (aspic, stuffed fish), poultry carcasses (galantin stuffed chicken), whole pigs (boiled aspic pig), etc.

4. Use beautiful special crystal and cupronickel dishes (vases, salad bowls, etc.), multi-portion porcelain dishes, curly metal skewers (agi-le), etc.

5. Prepare special sauces with gelatin (mayonnaise with gelatin, red and white sauce shofrua with gelatin).

6. Complex side dishes and jellies are widely used.

The group of cold dishes and snacks includes: sandwiches, salads and vinaigrette; vegetable and mushroom snacks; fish snacks; non-fish water snacks; meat and poultry snacks; egg snacks; hot appetizers.

The range of cold dishes and snacks depends on the season, type of enterprise, availability of raw materials and other conditions.

A complex vegetable side dish. Many cold snacks are dispensed with complex side dish... For its preparation, peeled carrots, potatoes, rutabagas, turnips are boiled and cooled. Each type of vegetables is cut into small cubes (approximately 0.5 cm rib) by hand or on machines for chopping boiled vegetables.

Potatoes, so that they do not boil over, are boiled in salted water until half cooked, drained and steamed.

Carrots, turnips, rutabagas can be cut raw, add a little water, vegetable oil and simmer until tender. With this method of preparation, the possibility of microbiological contamination is excluded, and the broth is suitable for preparing sauces, soups and other dishes.

Boiled vegetables season vegetable oil or gas stations. On vacation, they are laid out in slides. For banquet dishes, vegetables can be cut not into cubes, but into small stars, circles, etc. (using special grooves). In addition to the listed vegetables, you can use beets, green pea... Beets are boiled in acidified water, cooled and chopped so that they do not stain other foods, they are seasoned with vegetable oil.

Vegetable borders. Kisses boiled carrots or gherkins are cut lengthwise, each half is chopped and the chopped plates are shifted with a knife so that a "fence" is obtained, which is placed along the edges of the dish.

Boiled vegetables. To decorate banquet dishes, potatoes, carrots, rutabagas or turnips are cut out with spherical notches. These balls are let down, the broth is drained, cooled.

You can dip chilled vegetables with a chef's needle in jelly. Such a side dish is used in the manufacture of complex banquet snacks.

Cold meals and snacks with different types of products. Products are selected so that they are most successfully combined in taste and color.

Sandwiches... Products should be laid in an even layer over a piece of bread, have a smooth surface, taste and smell characteristic of the products used.

Salads... Vegetables should be sliced ​​according to the slicing shape for each salad. Lay out the salads in a slide. The greens used for decoration should be fresh, non-lethargic, not yellowed, not darkened. The consistency of vegetables is elastic. Taste, smell, color, corresponding to the products used. Have a salad of red cabbage blue tint of ready-made cabbage is not allowed. Fresh cucumbers, overripe with coarse seeds and skin are not allowed.

Vinaigrette... Vegetables should match the cut shape, light red color, spicy taste, appropriate boiled vegetables, pickles and sauerkraut... Vegetables should be boiled, non-crumbly, cucumbers and sauerkraut - firm and crispy.

Fish cold dishes and snacks... The fish should be stripped of bones and skin, cut obliquely into wide pieces, beautifully decorated, and have a color corresponding to the type of fish; in jellied fish the jelly is light yellow, transparent, the taste corresponding to the taste of the fish, depending on the processing. Jellied fish and fish under the marinade taste and smell of spices. The consistency of the fish is dense, soft, non-crumbling, in chopped herring it is smeared.

Cold meat dishes... Meat and meat products are cut obliquely across the fibers, with wide ribbons. Color typical of the color of the product (roast beef in the cut is pink). Taste matching type of product... Consistency is elastic, dense, elastic. The vegetables are soft but not crumbly.

The jelly should be well cured with pieces of the main product. The color is gray. Taste typical of the product from which the jelly is prepared, with the aroma of spices and garlic. The consistency of the jelly is dense, elastic, meat products - soft.

Have pate forms are different. Color from light to dark brown. Taste and smell typical of the products used, with a spicy aroma. The consistency is soft, elastic, without grains.

Cold meals and snacks are perishable and must be sold quickly. Considering that after cooking and decoration most of the dishes are not subjected to repeated heat treatment, it is necessary to store cold dishes and snacks at a temperature of 6-8 ° C until sale, and in the summer (May-September) the implementation of such cold dishes as jelly, pâté, is allowed only with the necessary equipment and in agreement with the sanitary and epidemiological stations.

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ORGANIZATION OF PUBLIC CATERING ENTERPRISES
Enterprises Catering are divided into two main types: billet and finishing. Procurement enterprises are mechanized enterprises that process

TECHNOPOGICAL PROCESS
By the nature of the organization of production, enterprises with a complete and incomplete technological cycle are divided. In public catering, there are three forms of organization of production: production of products from

ORGANIZATION OF CURRENT WORK
The basis of a cook's work is the menu. By 13-16 hours of the current day, the production manager should draw up a menu plan for the next day. The manager discusses the composition of the menu with the foremen of the workshops or cooks

STANDARDS FOR FOOD LAYING
The rates for the investment of raw materials, the output of semi-finished products and finished culinary products and dishes, as well as the rates of waste during the primary processing of raw materials and losses during the heat treatment of products are established by the collections

TECHNOLOGY CARDS
Technological maps are compiled for each dish on the basis of a collection of recipes and rules of the technology for preparing a particular dish or culinary product. Technological maps produced

POTATO PROCESSING
The primary processing of potatoes can be done mechanically, chemically and thermally. Mechanical method includes sorting, washing, cleaning and cleaning

Electric potato peeler
The chemical method of cleaning is the treatment of potatoes with an alkaline solution heated to 85 ° C. Lye softens the skin of the tubers, which is removed from the eyes during subsequent washing

CABBAGE AND GREENS PROCESSING
Cabbage. All types of cabbage are rich in vitamins, proteins, sugars and trace elements. In white cabbage, savoy cabbage and red cabbage, the top contaminated leaves are removed. The stump is removed after p

MUSHROOM PROCESSING
The value of mushrooms in flavoring and aromatic substances, which determines their widespread use in the manufacture of various second courses, sauces and soups. Most often they use porcini mushrooms, shampoos

QUALITY OF VEGETABLES AND STORAGE RULES
Vegetable semi-finished products are immediately subjected to thermal processing, because storage reduces their quality. To prevent potatoes from darkening, they are subjected to sulfitation: immersed in

MEAT CEX
In the meat shop, the primary processing of meat takes place, that is, the production of semi-finished products from beef, pork, lamb, poultry and game. In factories with a large production volume for the butcher's shop, you

COOKING SEMI-FINISHED PRODUCTS
Preparation of semi-finished products includes slicing, beating, cutting tendons, breeding, stuffing, pickling. Slicing. The meat is cut across the grain under a straight line

PORTIONAL SEMI-FINISHED PRODUCTS
Beefsteak is cut at right angles from the thickened part of the tenderloin, one piece per serving 2-3 cm thick, beaten off. Beefsteak with a notch is made from the top and

PORTIONAL SEMI-FINISHED PRODUCTS
Natural lamb and pork cutlets are cut from half of the loin adjacent to the kidney, from the 13th to the 6th rib. For slicing, the loin is placed on the table with the ribs up and cut

BOILER MASSES AND SEMI-FINISHED PRODUCTS FROM IT
For the production of cutlet mass, beef (neck pulp, flank and trimmings), pork (trimmings obtained when cutting carcasses) and lamb (neck pulp, trimmings) are used. Better to use meat

Electric meat grinder
Before starting work, the cart of the universal drive must be secured with screws. When deboning meat, workers must wear protective chain mail. All knives must be handled carefully.

PROCESSING OF SUB-PRODUCTS
By-products include edible internal organs, heads, legs, tails. The most valuable are the tongue, liver, brains, kidneys. They contain a large number of protein (up to 18%), rich in vitamins,

FEATURES OF BIRD AND GAME PROCESSING
For the processing of poultry, game and beef at large enterprises, a special room with an opal hearth is allocated, in small enterprises special jobs are allocated. Poultry soot

FEEDING THE BIRD
Poultry carcasses are tucked into a pocket, in one thread, in two threads. Refueling "in a pocket" is the simplest and most common way

SEMI-FINISHED POULTRY
Semi-finished poultry products are presented with a whole carcass, portioned, small pieces, cutlet and dumplings. Whole carcasses of poultry and game are seasoned with one of the above with

USE OF POULTRY WASTE
From poultry waste, heads, necks, scallops, wings, legs, heart, stomach, skin and trimmings remaining after the preparation of semi-finished products are used. From game waste, only necks are used

QUALITY OF PRE-FINISHED PRODUCTS AND RULES OF THEIR STORAGE
Poultry, game and semi-finished products from them are stored at a temperature of 5 ° C. Carcasses are placed on baking sheets in one row and stored for no more than 36 hours. Natural cutlets, breaded and cutlet mass products

FISHERIES
The fish shop carries out the primary processing of fish and the production of fish semi-finished products. As mentioned earlier, in small enterprises, the fish workshop can be combined with the meat one, but processing

PRE-TREATMENT OF VARIOUS FISH BREEDS
According to the method of processing, fish are divided into three groups: scaly, scaly and sturgeon. Small-scaled fish (navaga, burbot) are processed in the same way as non-scaled fish. There must be a chef in the workshop

COOKING SEMI-FINISHED FISH PRODUCTS
Fish semi-finished products are divided into large (whole fish), portioned and small pieces (for fish in dough, hodgepodge and other dishes). Depending on the use, semi-finished products are distinguished for

SEMI-FINISHED FISH CUTLETS
Semi-finished products from fish cutlet mass are presented in the form of cutlets, meatballs, meatballs, meatballs, zraz, body, roll. The cutlets are molded using a machine that

NON-FISHERY SEAFOOD
The most valuable of them - crustaceans, molluscs and algae contain: a large amount of proteins (up to 22%), minerals(sodium, potassium, iron, iodine, copper, sulfur, phosphorus up to 7%), B vitamins,

HOT CEX DEVICE
In the hot shop, various products are heat-treated, semi-finished products are brought to readiness, first, second and sweet dishes are prepared, products for cold dishes are baked

Rubbing and cutting machine
At the chef's workplace, there should be a table scale, a set of knives for the chef's troika, and cutting boards. For cutting, shredding, wiping vegetables, use a universal drive with special fur

BASIC HEAT TREATMENT TECHNIQUES
The main methods of heat treatment are boiling and frying. Cooking is carried out: with full immersion of the product in liquid, with partial immersion (steaming), steam

Convection oven
Fry is divided into: frying on heated surfaces with fat (main method) or without fat, in fat, in a confined space, for frying in infrared rays and over an open fire. F

AUXILIARY AND COMBINED TECHNIQUES
Auxiliary techniques include sautéing, scalding and singeing. Sautéing is heating a product with or without fat. For example, for dressing sauces and with

PROCESSES OCCURRING IN PRODUCTS DURING HEAT TREATMENT
Protein denaturation occurs at 35–40 ° C, and coagulation, or coagulation, occurs at temperatures above 70 ° C. As a result of these processes, white

PASSING PREPARATION
The fat is melted in the dishes ( butter, margarine or animal fat) - 10-15% of the mass of products, then put vegetables in a layer of 3-4 cm and sauté at a temperature of 110-120 ° C, stirring occasionally.

PREPARING VEGETABLES FOR BREWING SOUP
Pickled cucumbers are processed, cut and allowed to cook. The cereals are sorted out, washed several times, changing the water. After washing, pearl barley is placed in boiling water, boiled until half cooked, broth

MEAT PREPARED SALYANKA
Onions are chopped and sautéed, tomato puree is added and sautéed all together. Pickled cucumbers are peeled and seeds, cut into slices and placed in a boiling broth, brought to a boil, adding

RECIPE VEGETABLE SOUP
Number of products per gross serving: White cabbage- 50 g, potatoes - 133 g, carrots - 25 g, parsley - 13 g, onion- 12 g, leeks - 13 g, canned green

SOUPS WITH CEREALS, PASTA AND BEAN PRODUCTS
For their preparation, rice, millet, pearl barley, semolina, oatmeal are used; for legumes - beans, peas, lentils. The cereals are prepared, the oatmeal is scalded several times so that the soup is carried

LIGHTING THE BOUILLON
The strained broth is heated to 50–60 ° C, a “pull” is introduced, stir well, put slightly baked roots and onions, and bring to a boil. Then foam and fat are removed from the surface, heat is reduced

PUREE SOUPS
Puree soups are widely used in baby, dietary and medical nutrition. They are prepared from vegetables, cereals, legumes, poultry, liver, fish. A distinctive feature of mashed soups is that they are

RECIPE OF CARROT SOUPE
The number of products per gross serving: meat bones - 125 g, carrots - 200 g, parsley - 7 g, onions - 12 g, wheat flour - 10 g, rice - 10 g, butter - 10 g, milk

COLD SOUPS
Cold soups include okroshka, cold borscht, beetroot soup, green cabbage soup. They are prepared on bread kvass, beet broth, vegetable broth. These soups are prepared in a cold workshop, and

MEAT COLOR RECIPE
Number of products per gross serving: bread kvass- 300 g, beef - 109 g, green onions- 38 g, fresh cucumbers- 75 g, sour cream - 20 g, egg - 1/2 pc., Sugar - 5 g, ready-made mustard

SWEET SOUPS
Fruit decoctions are the liquid base for sweet soups. For the preparation of these soups, fresh, canned and dried berries and fruits are used, as well as fruit and berry juices, mashed potatoes, syrups and ext

FLOUR PASSER
Depending on the method of preparation, flour sautéing is divided into dry and fat, and by color - into red and white. Parsley, which is prepared without heating, is called cold pans. For co

RED SAUCE
Flour red sausage is diluted with brown broth. Flour, sautéed with fat, can be diluted with hot broth, dry broth can only be broth chilled to 40-50 ° C. Pa is poured into the cauldron

WHITE BASIC SAUCE RECIPE
Meat broth - 1100 g, table margarine or butter - 100 g, wheat flour - 50 g, onions - 36 g, parsley (root) or celery - 29 g, lemon acid- 1 g. Root and

MILK SAUCE
Milk sauces are classified as hot sauces made with flour. They are prepared on the basis of white fat sautéing and milk with the addition of water. Whole milk or diluted with water

SAUCE MAYONNAISE
Vegetable oil - 750 g, eggs (yolks) - 6 pcs., Table mustard - 25 g, sugar - 20 g, 3% vinegar - 150 g. Yolks raw eggs separated from proteins. Refrigerated vegetable refined oil

QUALITY REQUIREMENTS FOR SAUCE
Hot sauces with flour should have the consistency of liquid sour cream, be velvety, homogeneous, without lumps of undissolved flour and particles of pureed vegetables. The sauce should lightly envelop the spoon, st

MEAT DISHES
Meat is the main source of proteins and essential amino acids. Besides them, it contains extractives and fats. Proteins are used to build and repair body tissues, and fat is a source

BOILED MEAT
Boiled beef, lamb, pork, smoked products, offal and sausages... Cooking is performed on those parts of meat that contain a significant amount

Boiled meat
Meat prepared for cooking (beef, lamb, pork or veal) weighing up to 2.5 kg is placed in hot water, quickly brought to a boil, the foam is removed and cooked without boiling (at a temperature of 90 ° C) e

GRILLED MEAT
In cooking, the following frying methods are used: the main method, deep-fried, over coals or in an electric grill. The meat is fried in large, portioned, small pieces and chopped.

ROAST BEEF
Beef (tenderloin, thick and thin edges) large piece weighing 1–2.5 kg, peel, sprinkle with salt and pepper, put on a heated baking sheet, greased with fat. The distance between the pieces is at least 5 cm.

Roasted piglet
Small pigs are roasted whole, and large (4-6 kg) are chopped along the vertebral bone along with the head, sprinkled with salt with inside and put on a baking sheet skin side up (whole piglets with their backs

STEW
For stewing, meat is used in large, portioned and small pieces. Before stewing, sprinkle the meat with salt, pepper, fry until a crispy crust forms. Then they are placed in a deep bowl, with

STEW
The number of products per serving with a yield of 75/75, where meat is 75 g and sauce 75 g: beef - 169 g, or lamb - 165 g, or pork - 129 g, carrots - 10 g, onions - 7 g, parsley - 8 G

OUR MEAT
The number of products per serving, where meat is 75 g and a side dish is 250 g: beef - 169 g, or lamb - 165 g, or pork - 129 g, fat - 12 g, potatoes - 193 g, carrots - 25 g, turnips - 20 r, n

KIDNEYS IN RUSSIAN
The treated kidneys are soaked, poured with cold water, brought to a boil, the broth is drained, the kidneys are washed, re-poured with cold water and boiled for 1–1.5 hours at a low boil. Finished kidneys are washed

CHICKENS, FRIED CHICKENS
Seasoned, salted carcasses of chickens and chickens are placed with their backs down on a baking sheet preheated with fat and fried until golden brown. In this case, the carcass is turned from the back to one side, then to d

FISH AND SEAFOOD PIPUDA
Fish dishes are rich in proteins, which are easier to digest than meat proteins. Fish tissues are softer and more tender, as they have much less connective tissue than animal meat. The fat contained in

BOILED FISH
For cooking portioned chunks use fillets with skin and bones, fillets with skin and round pieces. The prepared fish is placed in deep baking trays or fish pots in one row with the skin facing up and poured with g

FISH FISH
Sterlet, pike perch, pike (including stuffed), sea bass, mullet, cod, eel, whitefish, flounder, halibut, burbot are allowed. The prepared fish is placed in a bowl. Links and a whole r

FRIED FISH
All types of fish are used for frying, but this type of heat treatment gives special taste qualities such fish as carp, bream, carp, roach, herring, herring, navaga, smelt, mackerel, silver

FISH FILLED IN THE BASIC METHOD
The number of products per serving weighing 255 g with butter or 280 g with sauce: fish - 148-238 g (according to the norms of the recipe book), wheat flour - 6 g, vegetable oil or vegetable lard -

FRIED FISH
The number of products per 330 g serving with sauce or 305 g with mayonnaise: pike perch - 192 g, or catfish - 198 g, or sea ​​bass- 192 g, or navaga - 111 g, or mackerel - 107 g, wheat

FISH FRIED IN DOUGH
The number of products per 225 g serving: pike perch - 140 g, citric acid - 0.2 g, vegetable oil - 4 g, parsley - 2 g, wheat flour - 30 g, egg - 3/4 pcs., Milk - 30 , fat -

FISH BAKED WITH POTATO IN RUSSIAN
The number of products per 350 g serving: pike perch - 227 g, or catfish - 234 g, or hake - 248 g, garnish - 150 g, sauce - 125 g, cheese - 5.4 g or crackers - 4 g, butter - 11 g.

FISH SALTWEAR IN A FAN
The fish is processed on fillets without skin and bones and cut into pieces weighing 25-30 g (3-4 per serving). Peel and seed cucumbers, cut into thin slices, and cut onions into strips. Prepare carcasses

VEGETABLES AND SIDE DISHES
Vegetables in human nutrition play an important role as sources of carbohydrates, vitamins, fiber and microelements. Vegetables and fruits are almost the only source of vitamin C, significantly cover the

BOILED VEGETABLES
To prepare hot meals and side dishes, vegetables are steamed or in water. Potatoes and carrots are boiled peeled, beets - in their skins, corn - on the cob without removing the leaves, bean pods - chopped

MASHED POTATOES
For cooking mashed potatoes it is better to use potato varieties with a high starch content. Peeled potatoes, uniform in size, cook until tender, drain the broth, potatoes about

BOILED GREEN PEAS
For the preparation of this dish, green peas are used, fresh, dried, freshly frozen and canned. Fresh green peas are peeled from the pods, placed in boiling salted water and boiled in

FRIED VEGETABLES
Raw and boiled vegetables are used for frying. Vegetables containing unstable protopectin and sufficient moisture are fried raw. These vegetables include potatoes, zucchini, pumpkin, tomato

FRIED POTATOES
Potatoes are cut into cubes, strips, wedges, cubes, balls, shavings, washed and dried well. Prepared potatoes are placed in the fat heated to 180-190 ° C and fried until

STEWED CABBAGE
Number of products per 250 g serving: fresh cabbage- 325 g or pickled - 321 g, fat - 10 g or bacon - 12.6 g, carrots - 12 g, onions - 18 g, parsley - 7 g, tomato puree -

VEGETABLE RAGU
The number of products per 250 g serving: potatoes - 67 g, fresh cabbage - 38 g, carrots - 50 g, turnips - 53 g, parsley - 13 g, canned peas- 31 g, pumpkin or zucchini - 4

STUFFED PEPPER
The first way. Carrots and onions, cut into strips, sauté, add fresh tomatoes or a tomato and sautéed together. Then combine with boiled rice, put salt, pepper, greens ne

QUALITY REQUIREMENTS FOR VEGETABLE AND MUSHROOM DISHES AND SIDE DISHES
Boiled vegetables should keep their shape, potato tubers may be slightly boiled. The color of the potatoes is from white to yellowish, reddening or darkening of the tubers is not allowed. The color of the rest

SEMI-FINISHED DISHES
Public catering enterprises purchase semi-finished vegetable products and culinary products from vegetables. Semi-finished product "fried potatoes" are potato sticks,

Porridge, cereal dishes, legumes and pasta
Cereals and legumes contain a large amount of starch (up to 72%), proteins, especially in legumes (up to 20%), are rich in Bp B2, PP vitamins. Cereals before heat treatment.

Liquid Porridge
Such cereals are considered liquid, the output of which is 5-6 kg from 1 kg of cereals. Porridge is cooked in whole milk, a mixture of milk with water and in water. They are prepared in the same way as viscous cereals, but they take more liquids.

PASTA DISHES
Pasta is cooked in two ways. The first method is drain. In a bowl with boiling salted water (5-6 liters per 1 kg pasta and 50 g of salt), the prepared products are poured

BEAN DISHES
Legumes are characterized by a high content of fiber and protein, in addition, legumes are covered with a thick shell on top, so they do not boil well. Some varieties of colored beans contain poison

BEANS IN TOMATO
Prepared beans are poured with cold water and cooked until cooked so that it completely absorbs all the water, then the beans are combined with the finished tomato sauce, warm up for 5 minutes, season with salt,

EGG DISHES
Eggs, melange and egg powder are used to prepare egg dishes. Their nutritional value is primarily determined by the content of proteins, fat, vitamins A, D, Вр В2, large

SCRAMBLED EGGS
Eggs are boiled in boiling water for 2.5–3 minutes from the moment the water boils. No salt is added during cooking. Finished eggs are removed with a slotted spoon and washed with cold water. Soft-boiled eggs have a semi-liquid protein and a liquid

NATURAL GLASSES
Fried eggs are prepared in portioned cast iron or aluminum pans. You can use large pans, baking trays, or special pans with a yolk slot. Good start

STUFFED OMELETS
Such omelets are prepared with meat or vegetable side dishes or sweet. The omelet mass is poured into a frying pan preheated with oil and fried until the mass thickens. Prepared f is put in the middle

QUALITY REQUIREMENTS FOR EGG DISHES
Boiled eggs soft-boiled should have a liquid yolk and semi-liquid protein. Eggs "in a bag": the yolk is semi-liquid, the white is thickened on top, and in the center is semi-liquid. Peeled egg slightly deformed

COLD WORKSHOP DEVICE
The purpose of the cold shop is to prepare cold dishes and snacks from meat, fish, vegetables and other products, as well as sweet dishes and sandwiches. When locating a cold shop, it should be provided

WHITE CABBAGE SALAD
The number of products for preparing one portion weighing 150 g: fresh cabbage - 90 g, cranberries - 15 g, green onions - 15 g or carrots - 15 g, 3% vinegar - 15 g, sugar - 7 g, vegetable ma

FISHING FISH
The number of products per serving weighing 200 g: pike perch - 178 g, or sturgeon - 141 g, or salmon - 157 g, or pike - 175 g, or catfish - 175 g, or carp or carp - 202 g, lemon - 1 / 15 pcs., Ne

CHEESE DISHES
Cottage cheese itself is a product that does not require mandatory heat treatment, therefore, dishes from cottage cheese are prepared in a cold or confectionery workshop. Hot cottage cheese dishes (casseroles, poo

COLD CHEESE DISHES WITH MILK, CREAM, SOUR CREAM OR SUGAR
For serving in its natural form, use fatty or semi-fatty uncleaned cottage cheese. It is put on a plate or in a salad bowl in a small slide, poured over with milk or cream, pre-chilled.

VARENIKI WITH CHEESE
The number of products per serving weighing 225 g: for the dough: wheat flour - 60 g, water - 20 g, sugar - 2 g, egg - 1/10 pcs.; for minced meat: cottage cheese - 86 g, sugar - 10 g,

SYRNIKI
The number of products per 175 g serving: cottage cheese - 140 g, wheat flour - 18 g, egg - 1/3 pcs., Sugar - 15 g, butter - 5 g, jam - 25 g or sour cream - 15 g, sugar - 10 g.

PANCAKES WITH CURD
Technological process making pancakes consists of preparing liquid without yeast dough, baking pancakes, making minced meat, stuffing and frying pancakes. In the young

CHEESE PUDDING
The number of products per serving weighing 200 g (pudding weight): cottage cheese - 152 g, semolina- 15 g, sugar - 15 g, egg - 1/4 pcs., Raisins - 20 g, nuts - 10 g, butter - 5 g, vanillin - 0

SWEET DISHES
Sweet dishes are served at the end of the dinner for dessert, which is why they are also called dessert, or third courses. They can be used during breakfast, dinner, afternoon tea. For making sweet

COMPOTE OF FRESH FRUITS, FRUITS, BERRIES
The number of products for cooking 1 liter of compote: apples - 340 g, or pears - 335 g, or quince - 340 g, or peaches - 334 g, or apricots - 350 g, or plums - 334 g, or prunes - 315 g,

APRICOT SAMBUK
The gelatin is soaked. The apricots are sorted out, washed, cut and pitted, placed in a bowl, a little hot water is added (for 1 kg of apricots 200 g) and boiled for 5-10 minutes. Softened a

RICE PUDDING
The number of products per 250 g serving: rice - 48 g, milk - 75 g, water - 80 g, sugar - 15 g, egg - 1/2 pcs., Butter - 10 g, raisins - 10 g, crackers - 5 g, sour cream - 5 g, vanilla

PURPOSE AND STRUCTURE OF THE PASTRY SHOP
At enterprises where the mass production of confectionery products is carried out, the workshop for their production works separately and independently from the rest of the workshops. If the production of products with oil or white

Dough products
Main product range confectionery shop- dough products. Their nutritional value depends on the content of carbohydrates (starch) in them, as well as vegetable proteins, fats and B vitamins and

YEAST DOUGH
Raw materials for making yeast dough are flour, water, salt and yeast. Yeast fungi and lactic acid bacteria that enter the dough together with them cause fermentation: the first - alcohol, the second - milk

SAFE DOUGH
The amount of products per 1 kg of flour: sugar - 62 g, margarine - 25 g, salt - 15 g, yeast - 25 g, water - 450 g. Using a safe method, prepare the dough from flour with good gluten and

STEAMING METHOD OF PREPARING THE Dough
The proportion of products is the same as for the unpaired dough. At sparse method first they prepare the dough - batter, including flour 40%, water 60%, yeast 100%. Dough preparation

PREPARATION OF PRODUCTS FOR BAKING
Ready dough spread on a table sprinkled with flour or oiled (for fried foods) and cut. The dough is divided into pieces of the required weight manually or on a dough divider

FRIED PIES
Dough for fried pies prepare in a safe way weak consistency. The prepared dough is cooled before cutting to 10 ° C, so that it does not over-acid during cutting. Laying out the finished dough

KILLING
Sbiten is Russian national drink based on honey. It is prepared in two ways: with yeast and without yeast. Natural Bee Honey dissolve in hot water (1: 4), add sugar

DISPENSING AND WASHING COOKWARE
The dishwasher is usually located next to the hot shop. The used utensils coming from the workshops are placed on a tray, next to which a container for food leftovers is placed. For M

STORAGE FACILITIES
Properly organized

RULES FOR REMOVAL OF PRODUCTS FROM THE WAREHOUSE
The basis for the release of products for production is the requirement (application) of the production manager. This requirement must be approved by the director of the enterprise. Carry-over products

ACCEPTANCE OF PRODUCTS AND MATERIALS
When accepting products, they check their quantity and quality, as well as the condition of the container, determine the number of places, recount piece products, outweigh the weight products. When accepting sauerkraut

PROCEDURE AND CONTROL METHODS QUALITY CONTROL
If we are guided by the standard definition and taking into account the specifics of public catering products, the quality of public catering products should be understood as the totality of product properties, about

SAMPLING PROCEDURE
Sampling of raw materials, semi-finished products and finished products, for which technical documentation has been developed, is carried out by opening a certain number of transport packaging units specified in the specified

Resolution of the Chief State Sanitary Doctor of the Russian Federation of November 14, 2001 No. 36
"On the introduction of sanitary rules" (as amended on May 31, 2002) On the basis of the Federal Law of March 30, 1999 No. 52-FZ "On sanitary and epidemiological

Entered into force on July 1, 2002.
I. Scope 1.1. Sanitary and Epidemiological Rules and Regulations "Hygienic Requirements for Safety and nutritional value food products "(hereinafter - Sanitary

Cold meals and snacks are the rules
technique and serving temperature.

Serving cold dishes and snacks has its own
rules and sequence:

First of all, fish gastronomy is served (salted
red and black caviar, salted and lightly salted fish,
canned fish), boiled fish, aspic, under
marinade and so on, followed by natural fresh
vegetables. Meat gastronomy, boiled meat, aspic and so
Further, vegetable, egg and dairy
dishes.

The temperature for serving cold dishes and snacks should be
no more than 8 -10 degrees C.

Serve cold snacks as a single serving
and multi-portion cookware. Dishes for cold dishes
and snacks are selected by size, depending on
the number of servings.As a rule, the dishes should be
beautiful and comfortable.

Before serving cold meals and snacks, tables
pre-served with snack plates and
cutlery. Caviar bowls, salad bowls, gravy boats,
recommended to be placed on a plate. At
fish dishes are served with decomposition blades.
Appliances for snacks are laid out in this way on
dish so that the handles of the sets protrude over the edge of the dish.

RULES FOR SERVING COLD MEALS AND SNACKS:

1 - Granular caviar, red - crystal rosettes are placed on
filled food ice caviar, put caviar
on a dummy plate with a paper napkin, next to
caviar on a plate, caviar spatula or a teaspoon,
which put the handle to the right

2 - Black pressed caviar - usually pressed in the form
roll. During serving, cut into portions.
Separately, you can serve butter, green onions, pancakes, toast,
lemon. On a fish dish caviar in the form of a diamond or ellipse.
Sockets for oil on a stand plate.
scapula for caviar.

3 - Salted fish (salmon, salmon), cold smoked,
Cut into thin slices, 2-3 per serving. Served on
fish tray or oval china platter, lemon,
greens From appliances gastronomic, dining, or
snack fork

4 - Fish stellate sturgeon or hot smoked sturgeon.
fish tray or porcelain oval platter, green
peas, green salad, lemon. Cutlery or
snack fork.

5 - Natural herring, slightly salted. Serve on fish
tray, decorate with herbs, separately in a round lamb
boiled potatoes, butter in a socket on
dummy plate, cutlery, fork, knife
for oil.

6 - Jellied fish - pieces of boiled fish drenched
transparent fish jelly. Serve on an oval
a porcelain platter, a separate porcelain gravy boat
serve horseradish sauce, or mayonnaise sauce.
patty plate, next to a teaspoon handle to the right.
For filler, a special curly blade with slots.

7 - Assorted fish of at least three, four names
fish products.We serve on a porcelain oval
dish or fish tray, decorate with herbs, lemon.
From appliances gastronomic, canteen, or snack bar
fork.

8 - Marinated fish, fried portions in portions
sturgeon or pike perch, drenched in marinade and sprinkled
greens. Serve on a porcelain oval dish or
fish tray Appliances snack fork and special
curly shoulder blade.

9 - Salads and vinaigrettes. We serve in glass, porcelain
salad bowls or snack plates, multi-portion
in salad vases. From devices for individual serving
snack fork and knife, tablespoon for general serving
handle to the right.

10 - Cocktail Salads Serve in a glass or low glass
on a base plate with a paper napkin, made of cutlery
dessert spoon on a dummy plate, handle to the right.

11 - Assorted meat - cut at least three or four
types of meat products. Serve on a porcelain round or oval dish, decorate with gherkins,
pickled fruits, fresh vegetables, greens.
Separately, you can serve mayonnaise sauce or horseradish sauce.
A sauce-boat on a pie plate on which a tea is placed
spoon with the handle to the right. From the instruments, fork, knife.

12 - Jellied meat products - meat products v
special portioned forms filled with jelly. Separately
horseradish sauce served on a round china
putting the frozen aspic from the molds on it.
A saucepan for the sauce on a pie plate on which
put a teaspoon with the handle to the right.
special curly scapula with slots.

13 - Boiled and fried poultry, assorted game.
Boiled or roasted turkey, goose or other poultry
cut into 2 pieces per serving. Smaller hazel grouse
or leave the partridge whole or cut into two
halves. Serve on an oval porcelain platter
decorate with pickled fruits, gherkins,
lettuce leaves, pieces of jelly, herbs. At the banquet
the bird is served whole, the legs are made out with paper
papillots. From cutlery a table knife and a fork.

14 - Assorted cheese - spread several types of cheese
from delicate to spicy. Serve on a wooden board
or a porcelain dish, decorate with grapes, nuts.
From the cutlery, a special knife for slicing cheese.

15 - Canapes - small curly sandwiches. We serve on
a round china dish or a small tray which we cover with a napkin. Glass with
decorative skewers, spatula. Skewers can be immediately
stick in the canapes.

Sandwiches- products should be laid in an even layer over a piece of bread, have a smooth surface, taste and smell characteristic of the products used.

Salads- vegetables should be cut in accordance with the cutting shape for each type of salad, the salads should be stacked in a heap, the herbs used for decoration should be fresh, slack, not yellowed, not darkened. The consistency of vegetables is elastic. Taste, smell, color corresponding to the products used. Red cabbage salad is not allowed a blue tint. Fresh cucumbers, not overripe, with coarse seeds and skin.

Vinaigrette- vegetables should correspond to the cut shape, light red color, spicy taste, corresponding to boiled vegetables, pickles and sauerkraut. Vegetables should be boiled, not crumbly, cucumbers and sauerkraut - hard and crunchy.

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

Cold meat dishes- meat and meat products are cut across the fibers obliquely with wide ribbons, the color should be characteristic of the color of the product (roast beef in the cut is pink), the taste corresponding to the type of product, the consistency is firm, dense, elastic, the vegetables are soft, but not crumbly.

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

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

Cold dishes and snacks are perishable and must be sold quickly: jelly, jellied meat - within 12 hours, pates - 24, fried meat - 48, fried fish - 12, chopped herring - 24 hours. most dishes are not re-cooked, it is necessary to store cold dishes and snacks at a temperature of 6–8 ° C before implementation, and in the summer (May - September) the implementation of cold dishes such as jelly, pâté is allowed only if the necessary equipment is available and in agreement with local sanitary and epidemiological stations.

Chapter XII Sweet Dishes

For sweet dishes, various in their composition and cooking technology, the content of a significant amount of sugar is characteristic, due to which these dishes have a pleasant sweet taste. Sweet dishes are served at the end of the dinner for dessert, which is why they are also called dessert dishes or third dishes. However, these dishes can also be used for breakfast, dinner, afternoon tea.

For the preparation of sweet dishes, fruits and berries are used in fresh, dry and canned form, fruit and berry syrups, juices, extracts containing various minerals, vitamins and food acids. Some dishes include cream, sour cream, eggs, butter, cereals, rich in protein, fat, carbohydrates and high in calories.

The raisins, nuts, cocoa, vanillin, citric acid, gelling products, etc., included in their composition, help to improve the taste of sweet dishes and give them aroma.

According to the serving temperature, sweet dishes are divided into cold (10-14 ° С) and hot (55 ° С). However, some dishes are served both hot and cold. Cold sweet dishes include: fresh fruits and natural berries (or fresh frozen); compotes (made from fresh, dry and canned fruits and berries); jellied dishes (jelly, jelly, mousse, sambuc, cream); frozen meals (ice cream, ice cream, parfait). The serving temperature of these dishes is not less than 4–6 ° С.

At catering establishments, sweet dishes are prepared in a specially designated room of the cold shop, equipped with tables and a refrigerator, where only ready-made sweet dishes and products intended for them are stored, since sweet dishes quickly perceive various odors. When preparing sweet dishes, a universal drive is used with a set of machines - whipping, rubbing, for squeezing juice, as well as special dishes and equipment - boilers, pots, saucepans, baking sheets, sieves, oars, brooms and forms.

Mechanical culinary and thermal processing of products for sweet dishes is carried out in the vegetable and hot shops.

Cold and sweet dishes are served in glasses or bowls, as well as dessert plates or deep dishes.

Hot dishes - in glass or cupronickel plates, dishes, portioned pans.