Specialty: catering technologist. Requirements for fish quality. Production of semi-finished and finished products

Class hour

"The relevance of my future profession.

Technologist Catering»

Target: contribute to the formation of professionally important personal qualities future specialist in the catering industry.

Tasks:

familiarizing students with the history of the profession;

instilling interest in the chosen profession;

development , correlated with the general context of his future professional activity.

General competencies:

Understand the essence and social significance your future profession, show a steady interest in it.

Organize your own activities based on the goal and methods of achieving it, determined by the manager.

Analyze the work situation, carry out current and final monitoring, assessment and correction of one’s own activities, take responsibility for the results of one’s activities

Search for information necessary for the effective performance of professional activities

Use ICT in professional activities

Work in a team, communicate effectively with colleagues, supervisors, and clients.

Prepare the production area for work and maintain its sanitary condition

Equipment: computer presentation
Form: conversation with game elements

Progress of the event
1. Opening speech by the class teacher
Good afternoon guys!

V.A. Sukhomlinsky said: « Not everyone will become a scientist, writer, artist,Not everyone is destined to discover gunpowder,but everyone should become a poet, an artist in their own field.”.
Today on class hour we will talk to you about the profession that you have chosen and are masteringfor the second year already.

A catering technologist is a specialist in the development, production, sale and quality control of culinary and confectionery products, serving consumers and providing services as a technologist at catering establishments

Messages from students

Contents and working conditions

Many who are not familiar with the peculiarities of the specialty “Catering Technologist” listen with curiosity, catching the word “technology”. And they are disappointed to learn that we're talking about for example, about food production technologists. But representatives of this specialty are often engaged in no less serious work than their namesakes - industrial engineers. They develop and improve existing production processes, monitor the efficiency of labor organization and solve emerging production problems. The technologist determines the quality of the products, calculates their quantity to obtain ready-made dishes. Creates a menu. Distributes responsibilities between cooks and supervises their work. Responsible for the serviceability of equipment and the quality of prepared dishes. Promotes the introduction of progressive technological processes for producing products and improving the organization of services to the population. Develops programs to ensure improved quality of food services. Carries out the development and approval of new recipes for dishes, confectionery and culinary products with the preparation of relevant regulatory documents. Prepares proposals to expand the range and introduce new types of raw materials. Implements operational control over the quality and compliance with food preparation technology. Takes part in the training, retraining and advanced training of production personnel, taking into account the requirements of a market economy. Explores factors that are important for the successful implementation of services provided, demand, the reasons for its increase and decrease, differentiation from the purchasing power of the population. Promotes the balanced development of the catering services sector, prepares proposals for choosing and changing directions for the development of the assortment, production, economic and entrepreneurial activity. Studies the market for similar services and its development trends.

2. Historical reference about the specialty “Technology of public catering products”

Food production technology has improved along with more “serious” areas. From simple slaughter of livestock and harvesting, people moved on to processing individual products and synthesizing new ones from them. The technologist profession itself is not new, but in modern form took shape after a period of general shortages, when products poured in from all sides and the need to make their own led to companies’ need for specialists to control the production process.

The profession of food preparation technologist has existed for a very long time, although the name of this profession appeared relatively recently. Also in Ancient Greece The cult of Axlepius, a mythical physician healer, arose. His daughter Hygeia was considered the patroness of health science, and their faithful assistant was the cook Kulina. She became the patroness of cooking, which was called "cooking" (from the Latin culina - kitchen). Records of various recipes are found in written monuments Babylon, Egypt, China. Great development cooking got on ancient East. In the Middle Ages, French cooks became famous for their art. In Russia, cooking as a science arose only at the end of the 18th century. The emergence of out-of-home catering enterprises (taverns, taverns, etc.) is associated with the same event. It was at this time that people appeared who simultaneously managed such establishments and supervised the preparation of food. The first representatives of the profession of “food preparation technologist” can be called people who tasted and tasted royal or royal food. These people have always enjoyed the respect and trust of kings and kings.

Today, due to the presence of a large number various enterprises In catering, this profession does not lose its relevance.

3. Misconceptions about the earnings of catering technologists

The demand for food production technologists often exceeds supply, especially when it comes to highly specialized industries. This was largely influenced by the stereotype about low wages, which, due to the dynamic development of the food industry and active exports, is gradually being destroyed: technologists Food Industry often earn more than economists or business managers.

4. Mass character and uniqueness of the profession

Like many other professions related to labor automation and the need to maintain market interest in their products, the profession of a technologist requires, first of all, not a theoretical basis, but a certain “creative spirit.” A specialist in this field must be both unique and universal in his own way - such conditions are dictated to him by the modern economy.

5. Problems that may arise

Young specialists, when they start work, can feel all its “charm” - first of all, considerable physical endurance is required of them. A technologist’s working day is often not limited to eight hours, if only because it is impossible to know in advance what problems and malfunctions will arise during the production process.

6. Where to get a profession

Special education necessary for any applicant for such a position. His “start” can be either a technological university specializing specifically in food technology, or, say, a chemical institute - it all depends on how highly specialized the work awaits him. The most authoritative are considered educational establishments, specializing in several technological areas. The graduate goes through the ranks from junior to chief technologist and can subsequently become a production manager. Our “Shebekinsky Agrotechnical Craft College” for short story training in the specialty “Technology of public catering products” achieved success in educational, methodological and educational work, expands its staff, strengthens its financial technical base, managed to accumulate significant potential in all areas of activity.

7. What have we learned?

Apply current legislation and regulatory framework on issues of professional activity; carry out production planning, draw up menus of daily food rations for various categories of consumers; ensure rational and effective organization technological process of production and sales finished products possess practical skills in preparing culinary and confectionery products; predict changes in the properties of raw materials during culinary processing, reduce commodity losses and standardized technological waste; monitor compliance with the standards for laying raw materials, the sequence of operations of the technological process; make the necessary technological calculations; develop new types of products, regulatory and technological documentation for them; ensure the provision of services taking into account requests different categories consumers; introduce progressive forms and methods of service; carry out quality control of raw materials, finished products, and services provided; identify defective products, identify and prevent the causes of their occurrence; monitor compliance with sanitary and hygienic requirements at all stages of the technological process of production and sales of products; ensure rational selection and proper operation of technological equipment; prevent and regulate conflict situations; develop and implement measures to prevent industrial injuries and occupational diseases.

8. Base successful career college graduates – good basic training and providing them with adequate practice.

Employment prospects are promising for graduates of all technical school specialties: technologists, pastry chefs. In the future, the demand for them will increase. Over the past years, our technical school has acquired a special face, a special creative style. We can not only observe the wonderful fruits of his work at various exhibitions and festive events, but also taste them in our cafes and restaurants. The competition entries of students and teachers are always impressive, drawing us to the idea that food can also bring aesthetic pleasure.

We are happy with our chosen profession!

Quiz

What art provokes overeating?(Cooking.)

What city is served for tea?(Cake “Prague”, Prague is the capital of the Czech Republic.)

What is the name of both the document required to obtain medicine at the pharmacy and the method of preparing the dish?(Recipe.)

The pie with which fruit filling is considered the national English dish.(Apple.)

What is the name of a cake born from foam?(Merringue.)

A twisted food is... What?(Roll.)

What turns fruit juice into jelly?(Starch.)

Diet to reduce your waistline is... What? (Diet.)

Large confection?(Cake)

Jelly in the cake?(Jelly)

Emperor cake?(“Napoleon”)

Name a flour confectionery product baked in a Russian oven, passed many tests and eaten because of its naivety.(Kolobok).

An oval pie of an oblong shape, wider and at the same time narrower than a closed pie. Prepared from yeast or puff pastry with different types fillings.(Kulebyaka).

The oldest delicacy of many nations. At first it was used for ritual purposes, and then as a delicacy. The recipe includes the following ingredients: herbs, seeds, bark, roots.(Gingerbread).

The name of this product comes from Slavic word"wheel". This word in Rus' characterizes a person who has seen the world, experienced, and has experienced a lot in life. Hint: “If you want to eat..., don’t sit on the stove.”(Kalach).

What was called in Rus' the symbol of the Sun?(Crap).

Summarizing. Reflection.

And life is a game, and we are all actors in it.
Everyone has their own role:
Hero, criminal or saint -
Sometimes we decide for ourselves
Who to be, who to become,
Make your own destiny
Or just go with the flow,
To lead or to be followed.
But anyone can change
The story of your destiny,
Make your dreams come true
And choose the right path.
I will also choose...
After all ,
Who should he become next in life?

Classroom teacher: Thanks everyone for participating! I would like to know your impression of the class hour.
- Did you like the class hour?
- What new did you learn during class?
- What is the relevance of your chosen profession?

( Students express their opinions about the event )

Industrial practice report

according to the professional module PM 07. “Performance of work in one or more professions of workers, positions of employees”

(by profession 16675 Cook)

Specialty: 260807 Technology of catering products

Explanatory note.

Purpose of industrial practice– consolidation of theoretical knowledge acquired during the training process in professional module 07.

Performing work in one or more worker professions, office positions (by profession 16675 Cook); mastering production skills at a catering enterprise

Main objectives of the practice:
- get acquainted with the production processes at the catering enterprise as a whole and at individual production sites;
- master the technology of producing semi-finished products of varying degrees of readiness, various dishes, drinks, culinary products;
- become familiar with the safety, sanitation and personal hygiene rules for catering workers

1. general characteristics catering establishments………………………
2. Organization of warehouse operations at the enterprise…………………….
3. Production of semi-finished and finished products……………………………
3.1. Technological process of production of semi-finished products and organization of work at procurement sites……………………………………………………….
3.2. Organization of the technological process and preparation of dishes in the pre-preparation area…………………………………………………………………………………
4. Organization of visitor services……………………………………………………………

MINISTRY OF EDUCATION OF THE KOMI REPUBLIC

KOMI REPUBLICAS YOZOS VELODAN MINISTRY

STATE PROFESSIONAL EDUCATIONAL INSTITUTION

"SYKTYVKA TRADE AND TECHNOLOGICAL TECHNIQUE"

"UNIVERSITY AND TECHNOLOGY VELODAN SYKTYVKARS TECHNIQUE"

UJSIKASÖ VELODAN KANMU INSTITUTION

Industrial practice report

according to the professional module PM 07. “Performance of work in one or more professions of workers, positions of employees”

(by profession 16675 Cook)

Specialty: 260807 Technology of catering products

Completed by: student of group TOP-31,

Checked by: N.R. Ulanova

Syktyvkar

Introduction…………………………………………………………………………………

General characteristics of the catering establishment……………………

Organization of warehouse operations at the enterprise…………………….

Production of semi-finished and finished products……………………………………

Technological process of production of semi-finished products and organization of work at procurement sites……………………………………………………….

Organization of the technological process and preparation of dishes in the pre-preparation area…………………………………………………………………………………

Organization of visitor services……………………………………………………………

Conclusion………………………………………………………………………….

INTRODUCTION

A cafe is a catering establishment designed to organize recreation for consumers. The range of products sold is limited compared to the restaurant. Sells branded, custom-made dishes, flour confectionery products, drinks, and purchased goods. The dishes are mostly simple to prepare, with an expanded range of hot drinks (tea, coffee, milk, chocolate, etc.).

In accordance with GOST R 50762 – 2007 “Catering services. Classification of public catering establishments and cafes distinguishes:

according to the range of products sold - cafe - ice cream, cafe - confectionery, cafe - dairy;

by consumer group – youth cafe, children’s cafe;

by service method - self-service, waiter service.

Cafes are not divided into classes, so the range of dishes depends on the specialization of the cafe.

Most cafes are public enterprises of the second category and operate on a self-service basis. Their trading floors are equipped with two- and four-seater tables, at which people eat while sitting; or high round, triangular tables at which food is eaten while standing.

The cafe with waiter service has special, made-to-order dishes on its menu, but mostly fast food.

In cafes of the highest and first categories, as well as in evening and youth cafes, waiters serve visitors. The corresponding alcoholic drinks are sold here.

Creating a menu for a cafe begins with hot drinks, then comes cold drinks, pastries, hot dishes, cold dishes.

The cafe is intended for visitors to relax, therefore great importance has the design of the sales area with decorative elements, lighting, color scheme. The furniture used is standard lightweight construction; tables must have a polyester coating. The tableware used is metal, stainless steel, porcelain, earthenware, and glass.

This paper examines the organization of the technological process of preparing culinary products and serving visitors in the Vitamin cafe.

The purpose of industrial practice is to consolidate the theoretical knowledge acquired during the training process in professional module 07. Perform work in one or more professions of workers, positions of employees (by profession 16675 Cook); mastering production skills at the catering enterprise "Vitamin" cafe.

Main objectives of the practice:

Get acquainted with the production processes at the Vitamin Café enterprise in general and at individual production sites;

Master the technology for the production of semi-finished products of varying degrees of readiness, various dishes, drinks, culinary products in the Vitamin cafe;

Study the technological equipment, inventory and tools at a catering establishment;

Familiarize yourself with the safety, sanitation and personal hygiene rules for catering workers;

Develop proposals aimed at improving the technological process, improving the quality of culinary products, and expanding the assortment in the Vitamin cafe.

1. GENERAL CHARACTERISTICS OF THE PUBLIC CATERING ENTERPRISE

Type of enterprise: open cafe.

By the nature of the organization of production: the Vitamin Café enterprise is one of the enterprises with a complete technological process for processing products, starting from the reception and storage of raw materials and ending with the sale of finished products.

Address of the enterprise: Yuzhnouralsk, Energetikov, 29. This enterprise has a sign indicating its type, name, purpose, information about operating hours, and more.

Department affiliation: public catering.

Feeding population: city residents.

Opening hours: daily from 9:00 to 18:00, in summer time from 9:00 to 21:00

Quantity seats V trading floor: 60 seats

Average number of visitors per day: about 40 people.

Company VITAMIN, full name: "VITAMIN", LIMITED LIABILITY COMPANY, registered on March 31, 1992. Cafe "Vitamin" was founded in 2009. The cafe is registered as a small business enterprise on individual entrepreneur Sotnikova T.V.

Cafe services: organization of consumption and sale of custom-made dishes of simple preparation, as well as a variety of hot (coffee, tea, cocoa) and cold (juices, water) drinks, baked goods, sweet dishes; holding weddings, anniversaries, family dinners, funeral dinners.

The basis of the layout: rational placement of all premises in accordance with building codes and cafe design rules; Premises for visitors include a sales area, a lobby; The hall meets the requirements of modern design; its arrangement is designed to provide visitors with maximum comfort. Lighting and color play a role in creating a good impression of this establishment. The interior decoration of the hall uses plastic materials in pastel colors.

2. ORGANIZATION OF WAREHOUSING AT THE ENTERPRISE

Raw materials arriving at the enterprise are sent to warehouses, where they are stored for a short time. One part of the warehouse consists of refrigerated chambers for perishable products (meat, fish, poultry, dairy products, fats, etc.); the other is from non-refrigerated pantries for dry products (flour, cereals, sugar, etc.); the third - from special premises for storing potatoes and other vegetables; There is also a warehouse for storing containers and equipment. Products in warehouses are stored in containers on shelves and racks within the permissible time limits in accordance with sanitary rules.

When storing products, product proximity is strictly observed. The release of products from warehouses to production is carried out in accordance with the established schedule, based on invoice requirements. All incoming products have certificates and quality certificates.

Since the “Vitamin” cafe is a small catering establishment, it is allowed to store perishable products in a common chamber, but the storage areas for meat, fish and dairy products are delimited with special racks and shelves that are easy to wash and handle. All products in the common refrigerator compartment are stored in closed containers.

A chest is used to store potatoes and vegetables. Meat and meat products are stored in the refrigerator.

Frozen and chilled poultry is stored in the container in which it was received from suppliers. The shelf life is the same as for meat.

Chilled by-products can be stored for no more than 12 hours, frozen - 24 hours. Smoked meats are stored in refrigerated chambers for up to 20 days.

The sales period for boiled sausages and with the addition of by-products is no more than 48 hours. For meat sausages, the sales period in the presence of cold is no more than 48 hours (in the absence of refrigeration chambers, storage and sale are not permitted).

Chilled large fish is stored in refrigerators for up to 2 days, frozen fish is stored in the container in which it arrived (in baskets, barrels or boxes). The shelf life of frozen fish in refrigerated chambers at temperatures up to 2 °C is up to 3 days.

Dairy products are stored at temperatures from 0 to 8 °C and relative humidity from 80 to 85%. Butter is stored in containers or bars, wrapped in parchment and placed on clean shelves (separate from cheese and other pungent-smelling products). Shelf life in refrigerated chambers is up to 10 days, in glaciers – up to 5 days.

Eggs are stored in containers or on trays at a temperature of 2 °C.

3. PRODUCTION OF SEMI-FINISHED PRODUCTS

3.1. TECHNOLOGICAL PROCESS OF PRODUCTION OF SEMI-FINISHED PRODUCTS AND ORGANIZATION OF WORK OF PREPARATION SITES

At this enterprise with an average capacity of the sales floor, the processing of meat, poultry and offal and fish is concentrated in one workshop, as well as the processing of all vegetables. The enterprise has a shopless structure: in the kitchen there are separate workplaces for the preparation of semi-finished products.

This cafe operates on semi-finished products and is supplied with natural, breaded and chopped semi-finished meat products.

To prepare natural semi-finished products, meat is cut into portions without any additional processing. Breaded semi-finished products, unlike natural ones, after cutting into portions, are lightly beaten to loosen the meat and breaded in breadcrumbs. To prepare chopped semi-finished products, minced meat is used, to which spices and bread are added. The enterprise is supplied with semi-finished products from the stores “Vitamin”, “Ariant”, “Ravis”. Production tables are also used for cutting portioned and small-piece semi-finished products. Slicing, beating and breading of portioned semi-finished products is carried out on production tables, where cutting boards, baking sheets and trays are placed, and on the table there is a small box for spices and dial scales.

Hanging on the wall in front of the table technological maps, standards for meat waste and yield of semi-finished products. Prepared semi-finished products are placed in the refrigerating chamber using trays.

For the preparation of semi-finished minced meat products, it is equipped workplace cooks, taking into account the operations of preparing minced meat, dosing, and molding semi-finished products: they install trays with cutlet mass and breading, containers for soaking bread, and a meat grinder.

A separate technological section is also provided for processing vegetables. In this cafe, several technological processes are carried out in parallel. Separate work stations are organized for processing potatoes, as well as root crops, cabbage, herbs, and onions.

In organizing workplaces in this area, the sequence of all operations of the technological process is ensured. Thus, a worker involved in processing potatoes first washes the potatoes, then subjects them to mechanical cleaning and then to additional cleaning. Sizing machines are used to sort (calibrate) tubers by quality and size, which reduces waste during machine peeling of potatoes and root crops.

The sorting and cleaning of vegetables is carried out on production tables. The top leaf is removed from white cabbage, which, along with stalks and other waste, is poured into a container intended for this purpose. At the workplace, to the left of the employee there are vegetables intended for processing and cleaning, and to the right - containers for peeled vegetables. If vegetables need to be washed after cleaning, then bathtubs with an insert mesh, large colanders and other equipment are used for this purpose. When peeling onions, the blade of the knife for peeling and chopping the onion is moistened with a stream of running water. Peeled and washed vegetables are cut into strips, bars, cubes in vegetable cutting machines or by hand. Vegetables are also processed manually in cases where it is necessary to cut them into the shape of barrels, pears, etc.; use medium and small chef's knives. To obtain balls and nuts from peeled potatoes and root vegetables, special recesses are used.

Washed and peeled greens are processed at a special workplace - a table, to the left of which there is a tray with greens.

A special line has been organized for the preparation of cold dishes and snacks, sandwiches, sweet dishes, and cold soups. Cold dishes, snacks, and salads are prepared immediately before serving to consumers. At the same time, the demand for finished products is strictly taken into account. Technological production conditions require equipping this area with a refrigeration cabinet.

Decorating cold dishes and snacks, making them attractive appearance depend on the combination of colors of the products, their skillful cutting, and the arrangement of the components of the dish.

The cafe sells jellies, mousses, compotes, canned and fresh fruits, ice cream with fruits and jam, whipped cream, as well as milkshakes, etc. To make them, tools and devices are used: juicers, trays, molds, spatulas-knives , utensils for laying out dishes, tongs. At the workplace of a chef preparing sweet dishes, there is a production table, scales, various utensils, and equipment for rubbing fruits, berries, whipping mousses, creams, and sambucas.

There is a clear distinction between the production of dishes from raw and boiled vegetables, as well as from meat and fish. This applies, first of all, to processes such as cutting raw and boiled vegetables; combining components of salads, vinaigrettes; whipping mousse, sambuca, sour cream; portioning cold dishes and appetizers, cold soups, sweet dishes and cold drinks.

To cut bread, butter and gastronomic products into portions, use a machine for slicing cheese, sausage, and ham. Sliced ​​products are stored in refrigerated cabinets.

Mechanical culinary processing of raw materials and preparation of semi-finished products

Primary processing of vegetables

Processing of potatoes and root crops consists of the following operations: sorting – washing – cleaning – post-cleaning (tubers) – slicing. Processing cabbage: sorting - removing - washing from caterpillars - letting the water drain - slicing.

The bottom and neck of onions are removed, dry scales are removed, and washed with cold water. Onion cutting: rings, half rings, slices, crumbs.

Cabbage processing:

white cabbage - remove the top and contaminated leaves. If there are caterpillars, then the cabbage is kept in cold, salty, acidified water, then allowed to drain.

colored - processed like white cabbage and separated into inflorescences.

Processing greens: remove rotten and dried leaves, wash and dry.

Salted and pickled mushrooms are drained of the brine and sorted by size; salted ones are washed with warm water, sour ones are washed with cold water.

Table 1

Range of produced vegetable semi-finished products

Primary fish processing

Processing fish with a bony skeleton consists of: cleaning from scales - removing the head - removing fins - gutting - washing - preparing semi-finished products.

Cutting the whole fish with the head: thawing, removing scales, removing fins, removing entrails.

Cutting layered fish: thawing, removing scales, removing fins, tail, removing head, gutting, layering.

Cutting fish into fillets with boneless skin: thawing, removing scales, removing fins, tail, removing the head, gutting and plastering, removing the spine, preparing the semi-finished product.

Cutting fish into clean fillets: thawing, removing scales, removing fins, tail, removing the head, gutting and plastering, removing the spine, removing the skin, preparing the semi-finished product.

Primary processing of meat and poultry

Mechanical processing of meat: defrosting, removing dirt and marks, washing with warm water, washing with cold water, drying, cutting carcasses into parts, deboning, trimming, stripping large-sized semi-finished products, preparing semi-finished products for heat treatment (portioned, small-sized, chopped).

Preparation of minced natural mass of meat: meat, bacon, onions, pass through a meat grinder, add salt, pepper, egg, mix, beat, make semi-finished products. Steaks, schnitzels, cutlets, and kebab are prepared from natural chopped mass.

Poultry processing: defrost, singe, remove head, neck, legs, wings, gutting, washing, drying.

Preparing carcasses for heat treatment: dressings:

- “in the pocket” - skin incisions are made on the abdomen of the carcass and the legs are inserted into them, covering the neck opening with the skin from the neck.

- “into the muff” - an incision is made in the skin between the flesh and tendons and the leg is inserted into the leg.

table 2

Range of produced semi-finished products from fish, meat, poultry

3.2. ORGANIZATION OF THE TECHNOLOGICAL PROCESS AND PREPARATION OF DISHES IN THE CONTRACTUAL AREAS

In the kitchen, food and semi-finished products are also cooked, broths are cooked, soups, sauces, side dishes, main courses are prepared, flour culinary products are baked - pies, pies, etc., used as a side dish for first courses, and food is also cooked for cold and sweet dishes. Prepared semi-finished products in the processing areas of vegetables, meat, poultry, and fish are subjected to heat treatment.

Main types of equipment: stove, oven, fryer, refrigeration cabinets, as well as production tables and racks.

A separate area for the production of flour products has been allocated. To prepare dough products, a production table is installed. At the workplace there are wooden rolling pins, as well as various devices that make rolling out the dough easier.

Vegetables for preparing seasoning soups are sauteed in saucepans, and in small quantities.

The sequence of operations when cooking soups is as follows: preparing broths (on the stove), straining them, cooking meat and poultry, preparing food components for dishes, stewing beets (for borscht), sautéing vegetables and tomato puree in saucepans. Stewed beets and sautéed vegetables are stored in refrigerated cabinets and used as orders are received from visitors.

The temperature of first courses served to consumers must be no lower than 75˚C.

4. ORGANIZATION OF SERVICE FOR VISITORS

The cafe in the sales area has a bar where purchased goods and wine and vodka products are sold by qualified service personnel in conditions of an increased level of comfort in combination with leisure activities.

The speed, clarity, and culture of service in a restaurant largely depends on proper organization labor, working hours of waiters.

The company uses individual method service, in which all functions from taking an order to paying the visitor are performed by one waiter serving 3-4 tables at the same time. The waiter begins his working day by arranging and serving tables in the sales area.

The completion of preparation for service is preliminary table setting, which creates an atmosphere of hospitality, complements the interior of the cafe and contributes to faster service to visitors.

When setting tables, it is observed next sequence: First, plates are placed on the tables, then cutlery is placed, and glassware is placed. They complete the serving by setting up napkins and arranging the spice utensils and ashtrays.

Pre-setting includes only the items necessary in all cases: a pie plate, a snack plate, cutlery or snackware, a napkin, a spice holder, a wine glass. After placing them on all the tables, they begin to lay out the cutlery, placing them on a tray covered with a napkin.

basis labor activity The waiter's job is to communicate with visitors.

Orders should be accepted as soon as visitors make a selection. The waiter must be on alert and not miss signs indicating that visitors are ready to order. You can't keep them waiting. They begin to take the order from the guest sitting right hand from the host of the feast, and move from guest to guest counterclockwise. Lastly, the order is taken from the owner of the table. Once an order has been accepted, it should be repeated to guests to ensure it has been recorded correctly.

In order to fulfill visitors' orders as quickly and accurately as possible, and also to avoid confusion in the ordered dishes, the waiter needs to write down information. After taking the order, the waiter must inform the kitchen what dishes should be prepared (taking into account special requests, if any), then monitor which guests are served what according to their order, and arrange the bill in such a way that it is clearly visible what has been ordered and how much does it cost.

Adjusting the table setting. This means adding to the pre-service according to the guest's order. This procedure is carried out after the order has been accepted and sent to the kitchen. The table setting is complemented by cutlery and dishes up to the main course.

First, the waiter prepares the cutlery for each dish for each guest, up to the main course. Then he begins to lay out the cutlery from the guest sitting to the right of the owner, and goes around the table counterclockwise. If you need to replace an unnecessary device, then first remove it from the table, and then put the necessary device in its place.

If a visitor orders an additional salad or one is served automatically as a side dish for any dish, it should be placed on the table so that it is comfortable for the guest and the table is not overloaded. This salad should be prepared from small pieces that do not need to be cut. It is served only with a salad fork.

The salad fork is placed to the left of the main fork, parallel to it. Typically, additional salads are placed on the table immediately before the main course is served.

Dessert cutlery is usually placed on the table after the main course has been removed. If the dessert utensil was placed on the table as part of the executive setting, then before serving the dessert the waiter must move it forward, placing it in front of the visitor.

Using a serving plate. A serving plate is a dinner plate covered with a folded napkin. It is used to transfer all small items to or from the table when serving visitors - cutlery, salt shakers, etc.

Serving plates should always be at hand. Under no circumstances is it acceptable for a waiter to carry cutlery in his hands.

The cost of purchased products is calculated through the cash register.

CONCLUSION

During my internship, I achieved its main goal and accomplished the following tasks:

developed in production conditions practical skills and abilities on the basis of acquired theoretical knowledge in PM 07. Performing work in one or more professions of workers, positions of employees (by profession 16675 Cook) and on the basis of performing various duties inherent in my future professional activity;

got acquainted with the production processes at the enterprise as a whole and in individual production areas;

acquired practical skills in preparing various dishes, production planning, and effective use of technological equipment;

studied the rules of personal hygiene and sanitation at the enterprise;

reviewed the enterprise structure, production processes and collected data to compile a report on production practices.

Suggestions for improving the work of the vitamin cafe enterprise:

During the internship, a shortage of personnel was revealed.

In my opinion, it is necessary to increase wages, to facilitate the search for qualified food service workers.

To stimulate employees of the enterprise, organize an incentive program.

One of the most important areas of development of public catering is improving the quality of products and the level of service to visitors.

Cafe "Vitamin" is a public catering establishment that provides visitors with a wide range of dishes, take-away products, as well as wine, vodka, juices, mineral waters, chocolate and other purchased goods. High level services are combined with the organization of recreation for visitors (music, video, TV programs). The products of the Vitamin cafe are distinguished by high quality preparation, modern direction decorating dishes and using new types of raw materials, polite service, which is confirmed by a large number positive feedback in the book of proposals.

The cafe organizes catering for receptions, family celebrations, banquets, theme evenings, and funeral dinners. Largest quantity visitors are observed in summer period and holidays.

Visitors are served by a waiter, food and drinks are prepared by highly qualified chefs.

The cafe has convenient access by road.

LIST OF REFERENCES USED

1. GOST 50764-95 “Catering services, general requirements.”
2. GOST 50762 – 95 “Public catering. Enterprise classifications".
3. GOST 50935 – 96 “Public catering. Requirements for the attendant
   staff."
4. OST 28-1-95 “Public catering. Production requirement
   staff."
5. SP 2.3.6. 1079 – 01 Sanitary and epidemiological requirements for public catering organizations for the production and defense capability of food products and industrial raw materials.
6. Usov V.V. Organization of production and service at enterprises, public catering./V.V.Usov. M.: Prof. Arr. Publishing house, 2002
7. Kucher L.S. Shkuratova L.M. Organization of service at public catering establishments./ L.S. Kucher, L.M. Shkuratova. M.: Business literature. 2002
8. Cooking: theoretical basis professional activities (Text): Tutorial: In 2 parts / O.M. Solovyova, G.K. Mironova, A.P. Elepin. – M.: Akademkniga / Textbook, 2007. – Part 2: 205 pp.: ill.
9. Shcheglov N.T. Gotvoronsky K.L. Technological equipment for public catering and trade enterprises: Textbook for secondary education institutions / N.T. Shcheglov, K.L. Gotvoronsky. M.: Business literature. 2001
10. Collection of recipes for dishes and culinary products for catering establishments M.: Khlebprodinform-2001.
11. Directory of the head of a public catering enterprise M.: Light

industry and consumer services. 2000

11. Nikulenkova T.T. Design of public catering establishments M.:kolos 2000

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Original document?

The main stages of the technological process of production of public catering products.

1) Goals. Item. Objectives of the discipline.

2) Stages of the production process.

3) Classification of catering products.

1) Food service technology– a technical discipline that studies the rational preparation of culinary products in mass production conditions.

The purpose of the discipline is acquiring knowledge about technological processes processing of raw materials, preparation, decoration and dispensing of culinary products, assessment of their quality and safety.

The subject of the discipline is:

Technology for the production of semi-finished and finished products at catering establishments;

Physico-chemical and biochemical processes occurring in products during heat treatment;

Requirements for the quality of culinary products;

Technological process control methods.

Objectives of the discipline:

Ensuring the quality and safety of culinary products;

Production of culinary products balanced according to the main nutritional factors (protein-amino acid, carbohydrate, fat, mineral, vitamin composition);

Ensuring good absorption of food by giving it good taste, aroma, and appearance;

Reducing waste and loss of nutrients during culinary processing of products;

Use of low-waste and non-waste technologies;

Maximum mechanization and automation production processes. Reduce manual labor, energy and material costs.

Interdisciplinary connections with other disciplines:

Chemistry is necessary to manage numerous processes during food preparation and control the quality of raw materials and finished products.

When processing products and producing finished products, a number of chemical processes occur: hydrolysis of disaccharides, caramelization of sugars, oxidation of fats, etc.

Most processes are colloidal: coagulation of proteins (when heating meat, fish, eggs), obtaining stable emulsions (many sauces), obtaining foam (whipping cream), aging jellies (hardening of baked goods), syneresis (separation of liquid from jelly, jellies), adsorption (clarification of broths);

Commodity research of food products - allows the technologist to correctly solve the problem rational use raw materials and serves as an important criterion for the justification and organization of technological processes, allows you to know about the composition and consumer properties of the product;

Product safety (sanitation and food hygiene) - its knowledge and compliance with the rules of food hygiene and sanitation ensure the production of sanitary products and establish a strict sanitary regime in public catering establishments;

Economics of public catering and organization of production and service;

Ethics and Aesthetics;

Psychology;

Equipment for public catering establishments.

2) General stages of the technological process:

1. Reception of food raw materials and food products.

The initial raw materials in the technological processes of public catering enterprises are:

a) Fresh potatoes, vegetables, herbs, fruits, berries, citrus melons, live and chilled fish, game birds, etc.

b) industrial processed products: cereals, flour, pasta, mayonnaise, canned cucumbers, fermented milk products, gastronomic products, granulated sugar, sausages, etc.

Food raw materials and food products must comply in quantity with standards and hygienic requirements and be accompanied by documents certifying their quality.

It is prohibited to take:

1) Food raw materials and food products without documents confirming their quality and safety;

2) Meat and meat products of all farm animals without a brand and veterinary certificate;

3) Fish, crayfish, poultry without a veterinary certificate;

4) Not gutted poultry (kromedici);

5) Eggs with contaminated shells, broken, cracked, or leaking;

6) Duck and goose eggs;

7) Canned food with broken cans, bombed cans, cans with rust, deformed, without labels, expired;

8) Cereals, flour and other dry products infested with pests;

9) Fresh fruits and vegetables with signs of rot;

10) Inedible, uncultivated edible, wormy, crushed mushrooms;

11) Food products with expired expiration dates and signs of poor quality;

12) Homemade products.

Containers and packaging of incoming food products must be intact, undamaged and uncontaminated.

2. Transportation food raw materials and products.

In accordance with current sanitary and epidemiological According to the rules, the transportation of raw materials and food products must be carried out by special clean transport, for which a sanitary passport must be obtained in the prescribed manner, issued by the local sanitary and epidemiological inspection authority. The vehicle must be specialized.

The internal surface of the body must be lined with stainless sheet metal. Body doors must close tightly and be provided with locks to prevent accidental opening while driving.

The driver of a vehicle can also be a freight forwarder and a worker moving goods.

In this case, the driver must have a personal health book.

To transport food products, special transport of two types is used:

1) with an isothermal body;

2) with a refrigerated body.

The duration of transportation of food products in isothermal bodies should not exceed two hours, including loading and unloading operations.

The duration of transportation of food products in refrigerated bodies is not limited.

3. Storage of raw materials and products.

Dry products - flour, sugar, cereals, pasta, tea, confectionery, etc. Store in dry, well-ventilated areas at a temperature of about 20 ° C and a relative humidity of 70-75%. The content in dry products varies: sugar - 0.1%, starch - up to 20%.

Meat, meat products, poultry and fish are stored in refrigerated chambers at a temperature of 0 to 5 ° C and a relative humidity of 90-95%. The chamber is equipped with racks and hangers with hooks for storing meat products in a suspended state.

Chilled meat in carcasses, half-carcases and quarters at a temperature of 0 to 5°C can be stored for up to 5 days.

Chilled poultry meat can be stored for no more than 2-3 days.

In freezers, meat is stored at a temperature of about -10°C.

Dairy products, fats, meat and fish gastronomy, eggs, cheeses are stored in refrigerators at a temperature of 5°C and a relative humidity of 85-90%. All food products are stored separately from each other.

Frozen food products are stored in low-temperature refrigerators at a temperature of -15°C.

Bread, flour, confectionery and bakery products are stored in separate premises in production; products with cream are stored in refrigerated cabinets for 12 to 24 hours at a temperature of 0-5°C; products with custard are stored for no more than 6 hours.

4. Mechanical and hydromechanical processing of raw materials and preparation of culinary semi-finished products.

The ultimate goal of mechanical and hydromechanical processing of raw materials is to obtain semi-finished products intended for heat treatment and preparation of dishes and culinary products.

All stages are carried out in procurement workshops:

Unpacking;

Defrosting - this is a hydromechanical treatment in which raw materials restore everythingtheir properties lost during freezing.

Defrosting is carried out in two ways:

a) in the air;

b) in water.

Depending on the type of raw material.

The end of defrosting is determined if the temperature in the thickness rises to -1°C;

Sorting

Goal: selection of quality raw materials;

Calibration

Purpose: calibration is necessary to separate specimens of equal size;

Washing – removing dirt and mechanical particles;

Separation of inedible and nutritionally insignificant parts (cleaning, post-purification).

Goal: increasing the nutritional value of raw materials;

Grinding;

Breading of meat, fish and vegetable semi-finished products.

5. Heat treatment of semi-finished products and preparation of ready-made food.

During heat treatment, the temperature in the thickness of the raw material or semi-finished product reaches a temperature of 80°C and above;

6. Storing prepared food.

The temperature conditions for storing prepared food are regulated by sanitary rules, according to which the temperature of cold appetizers and cold sweet dishes when distributed to consumers should be 12-14°C. Hot soups and drinks 75°C. Meat, vegetables and other hot dishes 65°C. To store prepared food, they use: cold snacks are stored in refrigerated counters and cabinets, soups - on air warmers, hot drinks in thermostats.

In exceptional cases, food remaining unsold is quickly cooled and stored at a temperature of 2-4°C for no more than 18 hours.

7. Organization of food consumption

Mass food systems:

The principle of a buffet is that a fixed fee is set for entering the hall, where the visitor, on a self-service basis, selects snacks, dishes and drinks for himself.

Pre-setting and setting tables - used when organizing catering separate groups, in cases where it is necessary to serve a large number of people in a short time.

Free choice in the hall with subsequent payment

3) Classification of catering products.

Public catering products are divided into:

1) Culinary products:

1. Semi-finished products;

2. Cold and hot snacks;

3. Soups;

4. Potato dishes and side dishes;

5. Dishes and side dishes from vegetables and mushrooms;

6. Dishes and side dishes from cereals, legumes and pasta;

7. Dishes made from meat and offal;

8. Dishes from fish and non-fish raw materials from the sea;

9. Dishes from poultry, game and rabbit;

10. Dishes made from eggs and cottage cheese;

11. Hot and cold drinks;

12. Cold dishes;

13. Flour and sweet dishes;

14. Flour culinary products.

2) Flour culinary, confectionery and bakery products - rolls, sponge cakes, shortbread, custard cakes.

Methods and techniques of thermal cooking.

1) Methods and techniques of thermal cooking;

2) Principles of formulation.

1) As a result of thermal cooking, the temperature of the product rises to 80-100 0 C. And in the surface layer during frying to 120-130 0 C. Under the influence of thermal energy, complex physical and chemical processes arise in the product.

I. A method based on surface heating (the product is in contact with the heating surface). Of practical importance are the temperature of the product, the temperature of the heat-conducting medium, the duration of heating the product, the specific power of the heating apparatus and the ability to smoothly control the density of the heat flow from the source of thermal energy to the heated product. The duration of heat treatment depends on the properties of the product, its temperature and the temperature of the heating medium (fish and meat - temperature 80-100 0 C, cereals and pasta, etc. about 100 0 C).

1. Cooking in a liquid medium with complete immersion of the product in the liquid.

The ratio of water and product during cooking (hydraulic module), the initial temperature of the liquid and the boiling mode depend on the type of product. The quantitative ratio of dry substances during cooking decreases, because they move into Wednesday. Energy is supplied to the cooking medium in two stages:

a) Maximum heating;

b) After the liquid boils, use minimal heat to maintain a quiet boil (the integrity of the product is not compromised).

When cooking potatoes, vegetables and meat, the prepared products are poured with hot or cold water so that the water covers the product by 1-2 cm. Hydromodule 1:1.5. Pieces of fish are poured hot water, bring to a boil and cook at a temperature of 90-95 0 C, without boiling. Whole fish, stuffed fish, fillets and pieces of sturgeon fish are poured with cold water. Shrimp, lobsters, lobsters, crayfish, pasta, dumplings, dumplings are placed in boiling salted water. With a hydraulic ratio of 5:6.

When cooking multi-component soups, after adding raw ingredients to the boiling broth, the temperature drops.

Briefly cooking food in water for 2-10 minutes is called blanching or cooking until half cooked. The hydraulic module is high.

2. Cooking products in an environment of moist saturated steam.

It is carried out in steam chambers equipped with an automatic steam generator. Temperature at atmospheric steam pressure is 105-107 0 C. At pressure up to 120 kPa - 120 0 C.

Steam cooking has the following advantages:

1) The product is not deformed; less dissolved substances pass into the condensate from the product. This method is widely used in dietary and therapeutic nutrition ( combi oven).

3. Poaching products.

Carry out in a closed space in which there is water 10-30% by weight of the product and moist saturated steam, formed during the heating process. When poaching, a smaller part of the product is in water, and a large part is in a steam environment. The temperature is about 100 0 C. The duration of poaching is close to the duration of cooking. Hydromodule 0.1:0.3.

4. Stewing food.

Like poaching, it is carried out in a closed space in a steam-water environment. The difference is a higher hydraulic module (0.3:0.5). The duration is 10 - 20% longer than when cooking and poaching.

Braising is a process of heat treatment in a small amount of water.

When stewing, products can be stewed in sauces.

5. Frying foods with a small amount of fat (5 – 8% by weight of the product).

Represents dry heating of the product. The surface of the product is in contact with fat heated to 150 - 160 0 C.

To bring semi-finished products to culinary readiness, one of the following methods is used:

Semi-finished products are fried on an open surface on both sides, after which, if necessary, they are fried in an oven for 5-7 minutes at 250 - 270 0 C;

The container with the semi-finished product is placed in the oven and fried without turning over;

6. Frying foods completely immersed in fat (deep fat).

Use electric fryer. When deep-frying, the weight of the semi-finished product should not exceed 50-80 grams. The ratio between fat and product should be 4:1. Frying fat is heated to 170-180 0 C, the product is fried on it for 3-5 minutes. In this case, the temperature in the thickness of the product reaches 85 - 100 0 C, and in the surface layer 120-130 0 C - a crispy crust is formed. A prerequisite for deep frying is that the product must be dry.

7. Frying foods in semi-deep fat (frying).

Used for frying chickens and game whole carcasses and half carcasses, followed by further frying in the oven. For frying, use high-quality animal fats or ghee. The ratio with the product is 3:1. Heated to 160-170°C. The fried carcasses are placed on baking sheets with their backs down and placed in an oven at a temperature of 250-270°C for 15-20 minutes.

8. Frying foods without fat.

Used for preparing portioned meat products (steaks). Portioned pieces of natural meat are leveled in thickness to 5-8 mm, salted, peppered, placed on a frying surface heated to 160-170°C and fried for 3-4 minutes on both sides.

9. Baking.

For baking, use an oven heated to 280°C. The readiness of the food is determined by its golden crust.

10. Baking.

Used for preparing culinary products from dough. The baked product is placed on pastry sheets or functional containers. Small-piece products are baked for 8-10 minutes at 230-240°C. Larger ones (kulebyaki, pies) 30-40 minutes at a temperature of 220-230°C.

11. Temperature control prepared food.

Temperature control necessary for ongoing food storage. They use water and air food warmers, which ensure that the temperature of soups is maintained at 85°C, and the temperature of other dishes up to 65°C for two hours.

12. Passing.

An auxiliary method of thermal cooking. Shredded products heated in fat at 120-130°C. Vegetables are sautéed either until done or half done. When sautéing a product, flavoring and aromatic substances pass into fat (the fat retains (fixes) them). Anhydrous fats are used to brown flour:

Without changing the color of flour (white sauces, some soups).

Deeper heating of flour until yellow color different shades (red sauces).

II. A method of heat treatment based on the use of IR radiation.

The radiation energy is converted into thermal energy and transferred to the lower layers of the product up to the central region. In this case, the temperature of the deep layers of the product reaches 80-85°C, and the surface layer 130°C. Which contributes to the formation of a colored, crispy crust on the surface of the product, i.e. treatment with IR radiation is frying (grills with skewers, barbecues on coals, wood).

III. Method of heat treatment of products by volumetric heating (high frequency currents).

Thermal energy spreads spontaneously throughout the entire volume of the product, as a result of which it heats up to 100°C in a few minutes. However, the product does not reach culinary readiness. In this regard, microwave devices are more effective when heating prepared, chilled and frozen food.

IV. Combined way .

Each method of thermal cooking has certain disadvantages. Therefore, surface heating is combined with volumetric heating, microwave heating and infrared heating, etc.

2. The collection of technical standards is the main document for public catering establishments. Published in several volumes. Each collection of recipes has a content that indicates the groups of dishes that are presented in this collection. Each group of dishes is divided into subgroups. At the beginning of each group is given short description each group of dishes.

Recipe: Each recipe is assigned a number specifically for this collection of recipes. Next in bold is the name of the dish. The name indicates the ingredients that make up the dish.

I – layout of products for preparing dishes in a restaurant;

II – layout of products for preparing dishes in a cafe;

III – layout of dishes for cooking in canteens.

The quality of the products is decreasing.

Under the numbers there is a division into Gross mass of products (mass of unrefined raw materials) and Net mass of products (mass of purified raw materials).

When working with a collection of technical standards, be sure to look at the footnotes.

Below the recipe line the yield of the dish is indicated per serving or per 1000 g. (soups, broths, sauces, side dishes, and some other types of cereals) taking into account the added components.

Below the layout is a brief cooking technology.

Collections of recipes do not always indicate the rate of addition of salt and spices, so you need to look at the table “Consumption of salt and spices when preparing dishes.”

The table “Duration of heat treatment of some products” indicates the time during which a particular product is prepared.

Also in the collections of technical standards there is a table “Interchangeability of products when preparing dishes.”

Soup technology.

1) Organization of the soup department of the hot shop.

2) Classification of soups.

3) Soups with broths and goods.

4) Milk soups.

5) The soups are cold.

6) Sweet soups.

1) For the preparation of soups, a separate soup shop or soup departments of a hot shop are provided at the POP. The workshop must be equipped and equipped with the necessary equipment.

Type of heating: gas, electricity, steam.

Soups stimulate appetite and activate the digestive glands.

The calorie content of soups is not high. However, the nutritional value is increased by the addition of vegetables that enrich soups with vitamins, minerals and dietary fiber.

Products for preparing soups must comply with the requirements of regulatory documentation (ND) and technical documentation (TD).

The yield of soups is 500, 400, 300 and 250 grams.

2) Based on serving temperature, soups are divided into:

1. Hot (all soups with broths and decoctions, milk, dressing) - serving temperature 75-85°C.

2. Cold (okroshka with bread kvass) – serving temperature 14°C.

3. Sweet soups (with fruit and berry infusions) - can be either cold or hot. Hot sweet soups are prepared only in the autumn-winter period, and cold soups in the autumn-winter and spring-autumn periods.

Soups by the nature of the foundations are divided on :

1. Soups with broths and decoctions:

a) filling soups (solyanka, borscht, cabbage soup, with potatoes, vegetables, stews);

b) clear soups (broth with croutons, dumplings, meatballs, fish soup);

c) purees (vegetables, meat, liver). The consistency is homogeneous, puree-like.

2. Milk soups - prepared with milk (whole, skim, reconstituted) with pasta, cereals, potatoes, mushrooms.

3. Cold soups - prepared with kvass, whey, kefir, chilled broth (cold borscht, beetroot soup, okroshka, botvinniki).

4. Sweet soups - prepared with fruit and berry decoctions with the addition of starch.

General technological scheme for preparing soups:

1. Mechanical and culinary processing of products (cleaning, post-cleaning, slicing).

2. Preparation of individual components (sauteing, poaching).

3. Connection in a certain sequence with a liquid base.

4. Bringing to taste (adding spices, salt).

5. Storage on a steam table until sold (temperature 75°C for hot dishes, 14°C for cold dishes).

Pasta is bad retain their shape and this also reduces the duration of their storage. Dressing, puree and clear soups are stored at a temperature of 75°C for no more than 2 hours. Dressing and milk soups with pasta at a temperature of 75°C for no more than 0.5 - 0.7 hours.

6. Distribution of ready meals.

3) Broths are made from bones, meat and bones, poultry, fish, and decoctions of vegetables, mushrooms, legumes and pasta are also used.

3.1. Seasoning soups:

Feature: presence of sautéed vegetables. Sautéed tomato puree is added to many soups. Sometimes cabbage soup and borscht are seasoned with flour sauté (to give the necessary viscosity).

The organoleptic properties of first courses deteriorate when stored on food warmers, so the cooking technology provides for separate preparation and storage of some components.

As sales progress, new portions of soup are prepared.

Preparation of components:

1. Bone: bones are used: beef - articular heads of tubular bones, pectoral, vertebral and sacral; pork and lamb - breast, vertebral, pelvic, tubular and sacral.

The bones are crushed into pieces 5-7 cm long. Young beef and pork bones are fried before cooking. The prepared bones are poured with cold water. Bring to a boil, removing foam and fat and cook at low boil for 3.5 - 4 hours (beef) and 2 - 3 hours (pork and lamb).

Fat is removed periodically. 30 - 40 minutes before the end of cooking, add parsley roots cut lengthwise, carrots and onions baked without fat, and salt into the broth. The cooked broth must be filtered.

2. Meat - bone: first, the bones are boiled, the meat (pieces weighing 1.5–2 kg) is placed in the broth, taking into account the simultaneous readiness of the meat and bones. Boil beef for 2 -2.5 hours, lamb and pork for 1.5 - 2 hours. The cooked meat is removed and the broth is filtered.

3. Broth from poultry: cooked from bones, offal and whole carcasses. Chopped bones and carcasses tucked into a “pocket” are poured with cold water and brought to a boil. Skim off the foam and fat and cook until tender at a low boil. The broth is filtered. Add baked roots 30-40 minutes before the end of cooking.

4. Fish broth: cooked from fish food waste, heads without gills are used, and the eyes of large fish are removed. Large heads and vertebral bones are cut into pieces, poured with cold water, brought to a boil, foam and fat removed, and boiled over low heat. Parsley root and onions are added to the broth, and the broth is filtered. The heads of fish from the sturgeon family are boiled for about one hour, removed, the pulp is separated, and the cartilage is cooked for another hour and a half, poured in, brought to a boil, and stored on a steam table until ready to go.

5. Mushroom broth: boiled from dried mushrooms, pour cold water over the mushrooms for 10-15 minutes, rinse, and pour cold water (1:7). Leave to swell for 3-4 hours, remove, wash, boil in the same water but strained. The cooked mushrooms are washed again, and the broth is carefully filtered.

Stewed cabbage: sauerkraut subjected to mechanicalcooking, add water or broth, add a little fat and tomato puree, simmer for 1.5 - 2.5 hours. For day-old cabbage cabbage is stewed until reddish in color for 3-4 hours.

Passed flour: heat the flour so that its color does not change or acquire a light yellow tint, cool, dilute with a small amount of broth, stir, boil for 5-10 minutes and filter. Soups are seasoned 5-10 minutes before the end of cooking.

Passed vegetables: vegetables are cut and sauteed in saucepans, placed in a layer no more than 40 mm high, with the addition of 15% fat. It is recommended to sauté vegetables separately. Onions and carrots in small quantities can be sautéed in one bowl. First, onion for 5 minutes, then carrots and heat for another 15 minutes.

Poached pickled cucumbers:cucumbers with rough skin and large seeds are peeled, seeds removed, cut and simmered in broth for 15 minutes. It is added to soups at the end of cooking.

Stewed beets: cut, pour water or broth (15-20% of the beet weight), add vinegar, tomato puree, fat and stew for 20-30 minutes (young beets), and up to 1-1.5 hours (old beets) .Before the end of stewing, the beets are combined with sautéed roots and brought to readiness along with the beets. To speed up the process, beets can be stewed without vinegar, and add tomato and vinegar only 10 minutes before readiness.

Beetroot paint: chopped or grated beets are poured with water or broth in a ratio of ½. Add vinegar, bring to a boil, leave for 20-30 minutes and filter.

Passed tomato puree: tomato paste before passivation diluted with twice the amount of water.

General rules for preparing seasoning soups:

For most soups, vegetables are chopped or cut to match the shape of other foods. When cooking soups, the products are placed in a boiling broth and brought to a boil. Then use minimal heat.

First, products whose medium reaction is close to neutral are placed in the broth and brought to readiness, and before the end of cooking, sauerkraut and pickled cucumbers subjected to heat cooking are added.

Some products produce dark infusions (red beans) or with a bluish tint (pearl barley), so they are boiled separately and then added to the broth.

5-10 minutes before the end of cooking, add spices to soups.

Cooked soups are kept for 10-15 minutes without boiling so that the fat floats and becomes transparent.

When leaving, put chopped pieces of meat into a plate or soup bowl, pour a portion of soup, add sour cream without stirring if provided for in the recipe and sprinkle finely chopped parsley or dill. You can add beetroot coloring to borscht.

Assortment of seasoning soups:

Borscht: to prepare it, put cabbage in a boiling broth and cook it, then add sautéed roots, potatoes if according to the recipe, stewed beets, and borscht can also be seasoned with flour sauté. Add spices in 10-15 minutes. Vegetables are chopped, beets are cut into strips.

Cabbage soup: cabbage is placed in a boiling broth, after boiling, sauteed roots, tomato puree or fresh tomatoes are added, spices are added in 10-15 minutes, you can season with flour sauté. Vegetables are either cut into slices or shredded, cabbage is cut into strips or checkers.

Pickles: vegetables are chopped,potatoes are cut into cubes or slices, cucumbers into diamonds orstraws. Rassolniki can be with cereal.

Potato soups, potato soups with vegetables, cereals, legumes and pasta: characteristic products are used to prepare this group of soups.

Soups with pasta, homemade noodles, cereals and legumes: carrots and onions and white roots are cut into cubes or strips.Easy boiled pasta deformed Therefore, they are boiled in small portions.

Solyanka: sautéed onions with tomato puree, poached pickles, a selection of meat products, capers with brine, spices are placed in a boiling broth and boiled for 5-10 minutes. When leaving, add black olives, olives, sour cream, chopped parsley, peeled lemon slices.

3.2. Soups - puree.

Puree soups are a homogeneous pureed mass with the consistency of thick cream.

General preparation scheme:

The ingredients included must be cooked and chopped. Various methods of thermal culinary processing are used: boiling, frying, poaching.

Before the end of the heat treatment, sautéed onions and roots are added to the main product and brought to softening. The finished products are turned into a puree-like mass, for this they are passed through a grinding machine.

Poultry, game, and liver are ground using a meat grinder and then passed through a grinding machine.

The most labor-intensive way to make soups is to puree cereals (some of the cereals are not crushed).

To prepare the liquid base of the soup, the flour sauté (fat) is diluted with hot broth or decoction in which the main product was cooked. Everything is boiled.

The amount of flour for sautéing ranges from 8 to 40 grams per 1000 grams and depends on the rate of main products.

3.3. Soups are clear.

This group includes soups consisting of clear broth and garnish.

Clear or clarified soups are obtained from traditionally produced broths.

To clarify, a protein solution (extract) is added to the finished broth raw meat, egg white extract).

To ensure uniform distribution throughout the entire volume, the broth is stirred and then heated. When heated, the proteins denature and coagulate to form flocs that trap suspended particles, causing it to become clear.

4. Milk soups.

Milk soups are prepared with whole or diluted milk with water or from canned milk (powdered milk, condensed milk without sugar).

Soups are cooked with: cereals, pasta, flour products, vegetables.

Technology for the production of soups with whole milk:

Mechanically processed products are added to the milk brought to a boil and boiled until tender. Add salt and sugar before finishing cooking.

Before serving, soups are seasoned butter.

5. Soupy and cold.

Ready-to-eat kvass can serve as a liquid base for cold soups.

To prepare okroshka, hard-boiled yolks are ground with sugar, salt, mustard, and some sour cream. The mixture is diluted with kvass. The whites are finely chopped. A quarter of the green onions specified in the recipe are ground with salt and added to the prepared liquid soup base.

The rest of the dill is used for serving. Fresh cucumbers with rough skin and large seeds, peel and remove the seeds. All products for okroshka are cut into small cubes or strips.

For beetroot soup, carrots and beets are cut into cubes or strips and simmered separately (3% vinegar is added to the beets). Cool and put into bread kvass. For young beets, the tops are used, which are cut into pieces 20-30 millimeters long and boiled separately.

When cooked, add a side dish: cucumbers, onions, eggs, as well as sour cream and dill.

6. Sweet soups.

Prepared from fresh whole or dried fruits and berries, they are sorted and washed. Apples and pears are peeled and the seed nests are removed, from which decoctions are made.

The fruits are cut into slices or cubes, dried fruits and berries, sorted and washed, sorted by type and soaked to speed up their softening during cooking. For cooking, dried fruits and berries are poured with cold water, and fresh ones are placed in hot water and cook.

Juice and pulp are squeezed out of fresh fruits and berries, filled with water, boiled and filtered.

Cinnamon, cloves, citric acid, citrus zest, etc. are used as flavoring additives.

Sauces.

1) Classification. Preparation of semi-finished products.

2) Hot sauces.

2.1. Sauces based on meat broth.

2.2. Sauces based on fish broth.

2.3. Mushroom broth sauces.

2.4. Milk sauces.

2.5. Sour cream sauces.

2.6. Egg-butter sauces.

3) Cold sauces.

5) Vinegar-based sauces.

6) Oil mixtures.

1)Classification:

1. By supply temperature:

Hot;

Cold.

2. For liquid basis:

In broths (bone, meat and bone, chicken, fish), in decoctions (mushroom);

With milk;

In melted butter and vegetable oils;

With sour cream (sour cream sauces);

On vinegar.

3. For adding thickeners:

With thickeners;

No thickeners.

4. By consistency:

Liquid (for serving with dishes and for stewing);

Medium thickness (for serving with dishes, for baking);

Thick (for stuffing).

5. By color:

Red;

6. According to cooking technology:

Basic;

Derivatives.

Preparation of semi-finished products:

Serving temperature 75-80°C. Before sale, they are stored on food warmers. The taste is acquired by adding various spices, and various types of wine are also added.

Semi-finished products:

1) Broths:

a) White broth - prepared from meat and chicken bones. Difference: these broths are more concentrated (1.5 liters of water per 1 kg of bones)

b) Brown broth - the bones are crushed into pieces 5-6 cm long. The articular heads of the tubular bones are removed. They are placed on baking sheets and fried until dark golden in color at a temperature of 160-170°C in an oven for 1-1.5 hours. 20-30 minutes before the end of frying, add the roots. The fried bones and roots are placed in a cauldron, poured with hot water (2.5 - 3 liters per 1 kg of bones) and cooked for 5-6 hours at a low boil. An hour before the end of cooking, you can add stems of dill and parsley (unbaked roots). The broth is filtered and boiled again for 2-3 minutes.

To obtain a brown concentrated broth Fume - the boiled broth is evaporated to 1/8 - 1/10 of the volume. Store for 5-6 days at a temperature of 4-6°C.

c) Fish broth - boiled the same way, but more concentrated.

d) Mushroom broth - prepared in the same way as for soups.

2) Sautéing flour.

Flour is added to sauces to give it a certain consistency. Raw flour gives sauces an unpleasant stickiness and taste. Dry or fat-free sautéing is prepared by heating sifted flour in a layer of no more than 5 mm.

Types of sauteing:

Fat (heat to 120°C and warm up);

Without fat (120°C).

The color should change from white to a slightly milky hue (no discoloration).

2) Red (flour temperature 150°C).

Color change to light brown.

3) Sautéing vegetables and tomatoes.

Various roots are sautéed. If you don’t have enough sauces to prepare, you can first sauté the onion with fat for 3-4 minutes, and then add the carrots and sauté for another 5-6 minutes.

Tomato puree is sauteed with the addition of fat (5-10% of the tomato weight).

2) Hot sauces:

2.1. Meat broth sauces:

Red base sauce:

Floury red sauté is diluted with brown broth, cooled to 50°C. Stir until smooth. Next, pour in the remaining broth. Then sautéed roots with tomato puree. And cook for 45 minutes to 1 hour. Salt is also added. Before the end of cooking, add sugar, ground pepper and Bay leaf(in 10-15 minutes). The sauce is filtered (wipe), rubbing the boiled vegetables, and brought to a boil. The finished sauce is seasoned with butter or margarine. Served with cutlet paste dishes, ham, sausages, sausages, etc.

Red base sauce derivatives:

Various flavorings and ingredients are added to the red base sauce:

1. Red sauce with wine (Modera sauce);

2. Onion sauce (Miraton);

3. Red sauce with onions and cucumbers (Spicy);

4. Red sauce with roots (for stew);

5. Red sauce with vegetables for meatballs (Greek);

6. Red sauce with tarragon;

7. Sweet and sour sauce (for savory meat dishes).

White base sauce:

The difference is that it is less spicy and has a more delicate taste. White sauces have less juice properties than red ones. Therefore, citric acid is added to them during vacation. To prepare the basic white sauce, white fat sauté is diluted with white meat broth. Add finely chopped sautéed roots (onion, parsley root) and cook for 25-30 minutes, then season the sauce with citric acid or lemon, salt, pepper, bay leaf 10-15 minutes before the end of cooking. Strain (wipe) and bring to boiling. Served with boiled meat dishes, poached poultry, etc.

White base sauce derivatives:

If derivatives are prepared, the main sauce is not seasoned with citric acid or lemon. Various ingredients are added to the main sauce:

1. Steam sauce;

2. White sauce with egg (Syuprem);

3. White sauce with vegetables;

4. Tomato sauce.

2.2. Sauces with fish broth:

Fish sauce:

White sauces are prepared using fish broth. Their taste is more delicate than meat. They are served with dishes of boiled and poached fish.

Range:

1. Basic white fish sauce;

2. Steam;

3. Tomato;

4. White wine sauce;

5. White sauce with brine;

6. Tomato sauce with vegetables;

7. Russian sauce;

8. Sailor sauce;

9. Crayfish sauce.

2.3. Mushroom broth sauces:

Main mushroom sauce:

White fatty sauté is diluted with mushroom broth. Cook for 45-60 minutes. Salt, filter. Boiled mushrooms and onions are cut into strips and finely chopped. The onions are sautéed. Combine with mushrooms and fry for 5 minutes. Then add it to the strained sauce and cook for 10-15 minutes. The finished sauce is seasoned with margarine or butter.

Range:

1. Mushroom sauce with tomato;

2. Sweet and sour mushroom sauce.

2.4. Milk sauces:

There are:

1. Liquid – for serving with dishes (150g flour per 1 liter of sauce);

2. Medium thickness – for baking (100-110g per 1kg of sauce);

3. Thick – for stuffing poultry and game cutlets, etc. (130g flour per 1kg sauce).

Milk sauce:

White fat sauté is diluted with hot milk, boiled for 7-10 minutes, salted, filtered, and brought to a boil. Served with vegetable dishes.

Range:

1. Sweet milk sauce;

2. Milk sauce with onions (Subiz);

2.5. Sour cream sauces:

Natural sour cream sauce:

Wheat flour is heated at a temperature of 110-120°C without fat. Cooled to 50-60°C and mixed with butter. Bring the sour cream to a boil and gradually pour it into the flour mixture. Season with salt and pepper and boil for 3-5 minutes. Strain and bring to a boil again.

Sour cream sauce (white based):

Wheat flour is prepared in the same way as for sour cream, diluted with broth and boiled for 10-15 minutes. Then combine with boiled sour cream, salt and boil for 3-5 minutes. Strain and bring to a boil.

Range:

1. Sour cream sauce with tomato;

2. Sauce, sour cream with onions;

3. Sour cream sauce with tomato and onion;

4. Sour cream sauce with horseradish.

2.6. Egg-butter sauces:

Polish sauce:

Add chopped hard-boiled eggs, salt, chopped parsley or dill, lemon juice or diluted citric acid to the melted butter. The sauce is served with boiled fish, cauliflower and white cabbage.

Polish sauce (economical):

To reduce the cost and reduce energy value, Polish sauce is prepared on a white basis. Add butter, chopped eggs, parsley, and citric acid to the finished white sauce.

Rusk sauce:

Crackers white bread grind, sift and fry with stirring until golden brown. The butter is melted and heated until it becomes clear and forms a light brown sediment. The oil is drained from the sediment, toasted crackers, salt, and citric acid are added.

Hollandaise sauce:

Yolks raw eggs combine with cold boiled water. Stir in a bowl with a thick bottom. Add 1/3 of the butter prescribed according to the recipe in a piece, boil in a water bath at a temperature of 75-80°C, stirring and lightly beating until a homogeneous, slightly thickened mass is formed.

After this, the heating is stopped and, continuing to stir, pour in the remaining melted butter in a thin stream. The finished sauce is seasoned with salt, citric acid or lemon juice and filtered.

Types of egg-butter sauces:

1. Non-emulsified(Polish, rusk);

2. Emulsified(Dutch).

Assortment of hollandaise sauces:

1. Hollandaise sauce with mustard (Muttar);

2. Hollandaise sauce with vinegar (Béarnaise);

3. Hollandaise sauce with cream (Muslin);

4. Hollandaise sauce with capers.

3) Cold sauces:

Mayonnaise sauce (Provencal):

Mayonnaise is made from refined oil, mustard, raw egg yolks and vinegar. Egg yolks are ground with salt and mustard; to emulsify, oil is poured into the ground yolks gradually, in a thin stream, with continuous stirring. Vinegar can be added during emulsification, alternating it with oil or at the end when all the oil is emulsified.

Range:

They are obtained by beating vegetable oil with vinegar, adding sugar, salt, pepper, and sometimes mustard. They are emulsions in which vegetable oil is emulsified in a vinegar solution. Served with mincemeat and salads.

5) Vinegar sauces:

They have a pungent taste and are used to prepare cold appetizers. It is better to use wine or fruit vinegar.

This group includes: vegetable marinades with and without tomato.

6) Oil mixtures:

Used for serving hot meat and fish dishes, as well as for making sandwiches. Prepared by rubbing butter with various products.

Green butter - served with steak.

Technology of culinary products from potatoes, vegetables and mushrooms.

1) Characteristics of raw materials;

2) Hygienic requirements for product quality;

3) Production of semi-finished products;

4) Production of hot snacks, dishes and side dishes.

1) Dishes made from potatoes and vegetables have a high nutritional value due to their significant low carbohydrate content, minerals and vitamins.

Mushroom dishes are inferior in nutritional value to vegetable dishes. They have a unique taste and aroma.

The calorie content of dishes made from vegetables and mushrooms is not high, which allows them to be used in dietary and therapeutic nutrition.

Adding various fats, milk, cottage cheese, sour cream, sauces and other products to dishes can increase their calorie content.

The technological properties of vegetables and mushrooms allow the use of various methods of heat treatment: boiling, poaching, frying, stewing and baking.

Vegetables are also sautéed, blanched and baked.

Tubers: potatoes, topenaburg, sweet potatoes.

Root vegetables: carrots, beets, turnips, parsley root, radishes.

Brassicas: white cabbage, cauliflower, Brussels sprouts.

Alliums: onions, garlic, leeks.

Tomato: eggplant, peppers, tomatoes.

Fresh mushrooms: champignons cultivated in special greenhouses, oyster mushrooms, white mushrooms, dried mushrooms, salted mushrooms (only those produced in production).

2) According to sanitary requirements, fruits and vegetables that are rotten, moldy, affected by pests and diseases, damaged by rodents, insects, insect larvae, as well as with a strong foreign odor, including toxic chemicals, are not allowed for sale.

The presence of eggs and larvae of helminths and cysts of intestinal pathogenic protozoa is not allowed in fresh and freshly frozen table greens and vegetables.

To avoid darkening and drying out, it is recommended to store peeled potatoes, root vegetables and other vegetables in cold water for no more than two hours.

3) Production of semi-finished products:

Classification:

1. Based on the type of vegetables, semi-finished products are divided into groups:

1. Semi-finished potato products;

2. Semi-finished products from root vegetables;

3. Cabbage vegetables;

4. Onion vegetables;

5. Fruit (tomato, pumpkin, legumes, grains) vegetables;

6. Salad;

7. Spinach and dessert vegetables;

8. semi-finished mushroom products.

2. By processing method:

1. Semi-finished products in the form of raw peeled vegetables and mushrooms;

2. Semi-finished products that have undergone mechanical cooking have also undergone thermal cooking;

Technological scheme for the production of semi-finished products:

1) Sorting of raw materials (calibration);

Purpose: removing contaminants from the surface of vegetables;

3) Cleaning:

Purpose: removal of low-value layers of the product;

4) Slicing.

4) Production of hot dishes, snacks and side dishes:

I. Hot appetizers :

To prepare hot appetizers, boiling, stewing and baking are used. They differ from main hot courses in their sharper taste, original design and presentation. Hot appetizers are prepared immediately before serving, served in small quantities without side dishes, or with those side dishes that are included in the dish. Hot snacks are served in portioned refractory containers. Which is placed on plates covered with napkins.

Hot snacks can be served in vol-au-vents, in baskets or tartlets made of rich or puff pastry.

Range:

1. Spinach English;

2. Mushroom pudding;

3. Mushrooms stewed with tomatoes;

4. Tomatoes stuffed with mushrooms, etc.

II. Hot dishes:

Vegetable dishes are divided into groups:

1. Dishes from boiled vegetables;

2. Dishes of steamed vegetables;

3. Dishes of stewed vegetables;

4. Fried vegetable dishes;

5. Roasted vegetable dishes.

Mushroom dishes are distinguished:

1. Stewed mushrooms;

2. Fried mushrooms;

3. Baked mushrooms.

They serve dishes made from potatoes, vegetables and mushrooms with butter, margarine, sour cream or sauces. When leaving, it is recommended to sprinkle with finely chopped herbs.

II.1. Boiled vegetable dishes:

Vegetables are boiled in water and steamed. When cooking in water, vegetables are placed in hot or cold salted water (10 g of salt per 1 liter of water). Beets, carrots, and dried green pea. Since beets and carrots, when cooked in salted water, acquire an unpleasant taste, and green peas are poorly cooked.

Water is taken in the amount of 0.6-0.7 liters per 1 kg of vegetables so that it covers them by no more than 1-1.5 cm. When the liquid boils, reduce the heat and cook the vegetables until tender: potatoes 30 minutes, carrots 25 minutes, beets 1.5 hours.

Canned vegetables in jars are heated together with the broth, which is then drained.

Range:

1. Steamed vegetables;

2. Boiled potatoes: peeled potatoes are placed in a cauldron in a layer of no more than 50 mm, poured with boiling water, salted, covered with a lid, and cooked until almost done. Then the water is drained and the potatoes are dried by heating them without water for 5-7 minutes. And steam the potatoes until tender.

3. Potatoes in milk;

4. Mashed potatoes;

5. Boiled cabbage;

6. Vegetable peas or beans;

7. Spinach puree with egg.

II.2. Dishes of steamed vegetables:

Poach carrots, pumpkin, turnips, etc. Vegetables for poaching are placed in a dish in a layer of no more than 50 mm. Cabbage slices in one row. For 1 kg of vegetables take 0.2-0.3 liters of liquid.

Poach vegetables in a container with a closed lid.

Allowance duration various types vegetables is: beets 30 minutes, carrots, pumpkin, zucchini - 15-20 minutes, cabbage - 30 minutes.

Can also be cooked in microwave ovens.

Range:

1. Vegetables in milk or sour cream sauce.

II.3. Dishes of stewed vegetables and mushrooms:

Cabbage is stewed raw, potatoes, zucchini and pumpkin are cut and fried. Carrots and onions are sautéed before stewing. Beets, cauliflower and green peas are boiled. Mushrooms are fried. Prepared vegetables are stewed in broth or sauce with the addition of spices.

Range:

1. Stewed cabbage;

2. Beets stewed in sour cream or sauce;

3. Vegetable stew;

4. Mushrooms with potatoes.

II.4. Dishes of fried vegetables and mushrooms:

Vegetables are fried raw or pre-boiled. In addition, products made from vegetable and cutlet mass are fried.

Methods for frying vegetables and mushrooms:

a) In a frying pan with a small amount of fat (5-8%):

Heat it to 150-160°C. Then the vegetables are fried;

b) Deep frying (1:4);

c) Frying in ovens.

Range:

1. Fried potatoes;

2. Fried cabbage;

3. Cabbage schnitzel;

4. Potato, cabbage, carrot and beet cutlets;

5. Potato zrazy;

6. Potato croquettes;

7. Fried tomatoes, eggplants, zucchini and pumpkins, etc.

II.5. Dishes of baked vegetables and mushrooms:

Vegetables and mushrooms are baked, usually after thermal cooking. Apples and tomatoes are baked raw. The baking dish is greased with unmelted fat and sprinkled with breadcrumbs so that during baking the vegetables do not stick to the bottom and walls.

Vegetables are baked at a temperature of 250-280°C, which promotes the formation of a golden brown crust on the surface. The duration of baking depends on the type of vegetables and preliminary cooking.

Dishes from the baked food group:

1. Vegetables baked in sauce (vegetables are pre-cooked);

2. Stuffed vegetables;

3. Casseroles (vegetables are mixed with eggs and baked).

1. Assortment:

1. Potatoes baked in sour cream sauce;

2. Baked cabbage or zucchini;

3. Mushrooms baked in sour cream sauce.

2. Assortment:

1. Peppers, eggplants stuffed with vegetables;

2. Peppers stuffed with vegetables and rice;

3. Zucchini, stuffed tomatoes.

3. Assortment:

1. Carrot, cabbage or vegetable casserole (be sure to add an egg);

2. Pumpkin casserole;

3. Potato roll;

4. Carrot pudding;

5. Carrot soufflé.

In terms of organoleptic indicators, the finished product must meet the following requirements:

In potato and vegetable dishes, they should be well peeled whole or sliced, the cut shape should be uniform and preserved during heat treatment. Boiled and stewed vegetables should be soft, but not overcooked. The vegetable puree is homogeneous without any dark or unpureed particles. Stewed vegetables are soft, but not steamed. The surface of fried and baked vegetables and mushrooms should be golden in color and crispy without cracks or burnt areas. The taste and smell must correspond to the incoming components.

II .6. Side dishes of vegetables and mushrooms:

Side dishes of potatoes and vegetables are the main integral part for meat, fish and other dishes.

There are:

1) Simple side dishes - side dishes consisting of one component (product);

2) Complex side dishes are side dishes consisting of two simple side dishes.

Technology of culinary products from cereals, legumes and pasta:

1. Technology of culinary products from cereals;

2. Technology of culinary products from legumes;

3. Technology of culinary products from pasta.

1. 1.1. Characteristics of raw materials:

For the preparation of culinary products, the following cereals are used: rice, buckwheat, pearl barley (barley), semolina, oatmeal, wheat, including crushed wheat, polished millet, and coarse concentrates.

Cereals of increased biological value are subject to higher requirements than regular ones, since they can be used in dietary and baby food.

Cereals must meet the requirements of current GOSTs.

1.2. Mechanical culinary processing of cereals:

Mechanical and hydromechanical processing consists of:

1. Sifting;

2. Bulkhead;

3. Washing.

Purpose of sifting: removal of mechanical impurities and unhusked grains.

Purpose of sorting: removal of defective grains.

Purpose of washing: removal of shell particles and defective large grains.

Millet, rice and pearl barley are washed first with warm water at 30-40°C, and then with hot water at 55-60°C.

Not washed semolina, barley groats, small “Poltava” and rolled oats.

The frequency of washing is 2-3 times. For this purpose, pour 3-4 times the amount of water into the cereal, mix carefully and carefully drain the water (decant).

The amount of water absorbed by cereals during washing (on average 30%) should be taken into account when dosing liquid for cooking porridge.

To reduce the cooking time of pearl barley, it is recommended to soak it for 4 hours after washing.

The duration of hydromechanical treatment can be reduced by washing it with a solution of table salt, followed by short-term exposure before cooking.

To obtain crumbly porridge, buckwheat and millet groats are sometimes fried in an oven in a layer of no more than 30 mm at a temperature of 100-150 ° C until light brown.

Semolina is not fried, but only dried in an oven.

1.3. Thermal cooking of cereals:

Porridge is cooked in water or broth, whole or diluted milk.

There are different types of porridges:

1) Crumbly porridge (humidity 60-72%);

2) Viscous porridge (humidity 79-81%);

3) Liquid porridge (humidity 83-87%);

Liquid porridges are not prepared from pearl barley, and crumbly porridges are not prepared from oatmeal.

Porridge is usually cooked in two stages:

Stage 1: pour the prepared cereal into the boiling liquid and cook for 15-20 minutes while boiling and stirring evenly, the viscosity of the porridge increases - it thickens.

The duration of this stage is 10-15% of the total cooking time for liquid porridges and about 20-25% for viscous and crumbly porridges.

Stage 2: heating - the porridge is covered with a lid and placed in an oven at a temperature of 150°C.

Do not stir the porridge during steeping.

The cooking time for crumbly porridges is 2-2.5 hours, viscous porridges 2 hours, liquid porridges 1-1.5 hours.

1.4. Cereal dishes:

1. Loose porridges:

They are boiled in water from all types of cereals, except semolina, oatmeal, buckwheat, and oatmeal.

Millet and rice porridge is prepared in a large amount of water, 5-6 liters of water and 50 g of salt per 1 kg of cereal.

The millet is boiled for 5-6 minutes, after which the excess water is drained and the porridge is cooked until cooked.

Rice cereals are cooked until tender, drained in a colander (folding rice) and washed with hot boiled water. Rice cooked in a small amount of broth is called steamed rice.

2. Pilaf is a dish made from rice cooked in a special way.

For most pilafs, rice grains are washed before cooking and soaked in warm water for 1 hour to swell.

a) Method I: Place the washed rice in salted water and cook until the outside grains become soft. Next, the rice is thrown into a sieve and poured with cold water. Then in a deep container melt some of the fat spread add boiled rice and pour in the rest of the fat. Close the container with a lid and heat at a temperature of 100°C for 35-40 minutes.

To prevent the rice from sticking to the bottom of the container, place a thin cake of unleavened dough on it.

b) Method II: In boiling salted water, the ratio of water to cereal is 2:1, add part of the butter or melted lard, add washed rice and cook at a gentle boil without stirring. When rice will absorb all the water being poured the rest of the fat. Close the pan and put it on hold for 30-40 minutes.

3. Viscous porridges - they are cooked in water or milk. The porridge should be thick so that at a temperature of 65-75°C it can retain its mound shape on the plate.

Cereals with whole grains cook worse and more slowly in milk than in water. Therefore, they are first boiled in water for 20-30 minutes, after which the excess water is drained, hot milk is added and brought to readiness.

4. Liquid porridges - they are cooked from all types of cereals, except pearl barley, buckwheat, barley and sago, mainly with milk.

Porridges are a fairly homogeneous liquid-like mass consisting of boiled and partially disintegrated grains.

1.5. Porridge based dishes:

1. Meatballs and cutlets: prepared from viscous porridges;

2. Casseroles, cereals and puddings.

2. 2.1. Characteristics of raw materials:

For production, shelled (whole), split (hulled) peas are used, as well as fine crushed grains and unprocessed legume seeds (beans, beans, lentils, chickpeas, cowpeas).

2.2. Mechanical and hydromechanical processing of legumes:

Consists:

1) Bulkhead;

2) Washing;

3) Soaking.

After removing impurities and defective seeds, the legumes are washed 2-3 times with cold water and soaked at a temperature not exceeding 15°C. Soaking is considered complete when the mass of legumes doubles. The duration of soaking peas and beans is 6-10 hours, lentils 5-6 hours, shelled peas are not soaked.

2.3. Thermal cooking of legumes. Bean dishes.

Beans are soaked before cooking. The water is drained, poured with fresh cold water, and cooked without salt with the lid closed at a low boil until softened, salt is added 10-15 minutes before readiness, then the broth is drained. Duration of cooking legumes: lentils - 1 hour, peas - 1.5 hours , beans – 2 hours.

In addition, salt can be added after cooking and the legumes can be kept in the broth for 15-20 minutes. Then the water is drained.

The yield of finished boiled legumes ranges from 210 to 250%. Moreover, after cooking, legumes should not change shape.

3. 3.1. Characteristics of raw materials:

The range of pasta is varied.

3.2. Mechanical culinary and hydromechanical processing of pasta.

They are inspected, foreign impurities are removed, long tubular products are broken into pieces of 10-15 cm.

3.3. Thermal culinary processing of pasta. Pasta dishes.

Pasta is cooked in boiling salted water (6 liters of water, 50 g of salt, per 1 kg of dry pasta). Cook pasta for 30-40 minutes, noodles for 25-30 minutes, vermicelli for 12-15 minutes.

Technology of culinary products from fish, non-fish seafood and crustaceans.

1. Culinary products from fish, quality requirements;

2. Mechanical and hydromechanical processing of fish.

1. Requirements for fish quality:

1. Live fish: In fish restaurants and other specialized high-class catering establishments, aquariums are equipped for storing live fish. The oxygen content in the aquarium water should be 5-8 milligrams per 1 liter of water. The solubility of oxygen in water depends on its temperature. As the temperature decreases, the solubility of oxygen increases. In this regard, the water temperature in aquariums should be 3-15°C.

To create favorable conditions for keeping fish, the water temperature in the aquarium should differ from the water temperature of the reservoir by no more than C.

Live fish do not tolerate noise, vibration and bright light.

The number of fish introduced into the aquarium depends on its species.

The aquarium must be equipped with devices for continuous water change. The optimal storage period for live fish in an aquarium is two days.

2. Chilled fish is fish whose body temperature has dropped from 0 to C within two hours (ice to fish ratio 1:1). Can be stored in barrels for 5-6 days.

The optimal ratio of fish and ice is 1:1 (placed in barrels with ice).

Under these conditions, the fish is stored for 5-6 days without changes. At POP, such fish are stored for no more than two days.

Signs of good quality of chilled fish:

1. Bright color of the surface of the fish;

2. The presence of a moderate amount of mucus on the surface;

3. Elastic consistency of muscle tissue;

4. Eyes are light, protruding;

5. The gills are bright red or pink without mucus and have a sour or putrid odor;

6. There is no annular tubercle around the anus.

3. Frozen fish: supplied to the production facility in the form of frozen blocks. Temperature in the thickness of the body, which is -18- (-6) ° C. Maximum terms storage of frozen fish from 1 to 8 months.

Full or partial defrosting as a result of improper storage and re-freezing is not allowed.

2. Mechanical and hydromechanical processing of fish:

Mechanical processing of fish must be carried out away from other products. Before starting work, you need to prepare your workplace. Before processing live fish, they must be killed. It is not recommended to delay processing of live fish, as its quality when cooked will deteriorate.

If damage to the skin is detected, the defective areas must be cut out with a sharp knife along with part of the adjacent muscle tissue.

Semi-finished fish products with bone skeleton:

Technological scheme of mechanical processing:

1. Defrosting: There are two defrosting methods:

a) in water;

b) in the air.

Most quick way defrosting in water. The water temperature in the baths is maintained at 20-25°C. The duration of defrosting depends on the size of the fish and is 2-3 hours. The defrosting process is considered complete if the temperature of the muscle tissue is -1°C.

Defrosting fish in air is accompanied by a decrease in its weight by 8-11% due to the leakage of juice and evaporation of moisture. It is recommended to cover the fish with plastic wrap to reduce weight loss.

2. Removing scales: Scales are removed from the skin of fish using scale cleaning machines or manually. When cleaning fish from scales, mucus is removed from its surface, the amount of which is 3% or more of body weight.

3. Removing fins: Removed manually or using special machines - fin cutters of various designs. The fins are cut off at the level of the skin. The caudal fin is cut off 10-20mm above the end of the skin.

4. Removal of heads: Separated using special head-cutting machines, the working body of which is a knife made in the form of a full cylinder with pointed edges.

5. Removal of entrails: Using a special knife, open the abdominal cavity from the anus to the anus, remove the entrails and clean the inner abdominal surface from blood clots, as well as from black film. individual species The fish's entrails are removed through the hole created after the head is removed.

6. Washing: The processed carcasses are thoroughly washed in running water and placed on racks for 10-15 minutes to drain the water.

7. Preparation of semi-finished products:

Semi-finished fish products:

a) with the head;

b) without a head.

2. Layered semi-finished products: round pieces.

3. Layered semi-finished products:

a) with coffee and rib bones;

b) with coffee without rib bones;

c) without skin and rib bones (fillet).

Portioned pieces of fish are cut from carcasses whose weight does not exceed 1 kg, as well as from fillets of larger fish. Portioned pieces must have a certain weight; underweight is not allowed. For cooking, portioned pieces of fish are cut in the usual way. Directing the knife blade at an angle of 90°C to the table plane. When cutting pieces for poaching and frying, the knife blade is held at an angle of 45°C to the plane of the table. Portioned pieces of fish are salted and peppered before cooking. Cutlet mass from fish is prepared in the same way as from meat.

Processing salted fish:

First, it is mechanically processed and soaked in cold water in a ratio of 1:2. One of two soaking methods is used - in running or in changing water. According to the first method, soaking continues for 12 hours with a complete change of water after 1, 2, 3, 6 hours from the start of soaking. According to the second method, soaking lasts 5...6 hours. The residual sodium chloride content in fish intended for cooking should be no more than 5%, for frying - 3%.

The water temperature during the soaking process should not exceed 12°C. In the warm season, it is recommended to add food ice to the water or soak in refrigerators.

As a result of soaking, the weight of the fish increases by 15...20% as a result of water absorption. Since this water is weakly bound to fish proteins, during heat treatment it is completely released into environment. When fish is soaked in water, along with sodium chloride, a certain amount of extractive, mineral substances and proteins is transferred, which reduces the nutritional value of the finished product.

Semi-finished products prepared from soaked salted fish cannot be stored; they must be immediately sent for heat treatment.

Preparing fish for stuffing:

The fish is stuffed whole, in portions and as fillets.

In general, pike perch and pike are stuffed. After cleaning the scales and gutting, the fish is washed well, then the rib bones and spine, as well as part of the flesh, are cut out through the abdomen. At the same time, they strive to maintain the integrity of the skin. The entire internal cavity of the fish is filled with specially prepared minced meat. The belly of the fish is sewn up with a harsh thread, the fish carcass is trimmed, wrapped in gauze, tied with twine, placed belly down on the grill of a fish boiler, cold water is poured, salt, spices, onions, aromatic roots are added and heated slowly. After boiling, reduce the heat and cook the fish without boiling for about 30 minutes.

Semi-finished products from fish with a cartilaginous skeleton:

Defrost fish in air.

Fish cutting:

The head is separated, for which two deep oblique cuts are made under the pectoral fins towards the head and the cartilage connecting the head to the carcass of the fish is cut. Then, starting from the tail, the dorsal fin and dorsal bones are cut off, the pelvic fins are cut off, the flesh of the caudal fin is cut and, separating it, the dorsal chord (vizig) is removed. After which the carcass is placed belly down and cut lengthwise into two symmetrical halves. Each of which is cut crosswise into 2 or 3 pieces depending on the size of the fish.

Snacks, dishes and culinary products from fish and non-fish seafood.

Boiling fish: Whole fish, fish fillets, and sturgeon fish links are boiled in special fish kettles. At a temperature of 90-95°C. The cooking time is approximately 15 to 30 minutes, depending on the type of fish.

Poaching the fish: Portioned pieces are placed skin down, broth, spices, onions, parsley, salt, lemon juice or dry grape wine are added. Pieces are poached for 10-15 minutes, whole fish and links for 30 to 45 minutes.

Range:

1) Steamed fish;

2) Fish in white wine sauce;

3) Fish in brine;

4) Fish in Russian;

5) Whole stuffed fish;

Stewing fish: Medium-fat and fatty fish are used for stewing; it is fashionable to use various sauces when stewing. When stewing, various spices are added. Fish meatballs are also stewed. Side dishes are light dietary; they can also be stewed along with side dishes.

Frying fish:

Range:

1) Deep-fried fish;

2) Fish fried in dough;

3) Grilled fish;

4) Fish on a spit;

5) Cutlets, meatballs and zrazy.

Baking fish: Fish is baked raw, poached or fried. Raw fish is baked with white sauce. Dusted with milk sauce, fried fish under sour cream sauce and tomato with mushrooms. Before baking, the fish is sprinkled with grated cheese and sprinkled with oil.

Range:

1) Fish in Russian;

2) Fish with egg;

3) Fish according to Moscow;

4) Fish baked with tomatoes;

5) Fish solyanka in a frying pan;

Technology of culinary products from poultry, game birds and rabbit.

1) Requirements for the quality of raw materials;

2) Mechanical and hydromechanical processing of poultry meat;

3) Thermal cooking.

1) Poultry meat, especially chicken and turkey, has high nutritional value and good digestibility of proteins and lipids. Poultry meat of the first fatness category must contain at least grams of protein and fat per 100 grams: broiler chickens 19 and 16, chickens 18 and 18, geese 15 and 39, turkeys 20 and 22, ducks 18 and 38. Poultry meat proteins are biologically complete, fat has a high biological value, since it contains fat-soluble vitamins such as: A, D, E, K. Poultry muscle tissue contains vitamins B1, B2, B6, PP and others.

Classification:

1) By age:

a) Young - carcasses of chickens, broiler chickens, ducklings, goslings, turkey poults, guinea hens, distinguished by a non-ossified (cartilaginous) keel of the sternum, delicate elastic skin on the legs of carcasses of chickens, broiler chickens, ducklings, goslings, turkey poults, guinea fowls, tightly adjacent scales, undeveloped spurs;

b) Adult - carcasses of chickens, ducks, geese, turkeys, guinea fowls with an ossified keel of the sternum, a keratinized beak, rough scales on the legs, and hard spurs on roosters and turkeys are sent to the FPP.

2) By the nature of industrial processing:

A) Half gutted- their intestines with cloaca, filled crop, and oviduct in chickens have been removed, all other organs remain;

b) Gutted - all internal organs have been removed.

3) By fatness and quality of processing:

c) poultry carcasses that do not correspond to the second category in terms of fatness are classified as lean and are not allowed for use at the POP.

4) By heat treatment:

Cooled meat - the temperature in the thickness of the muscles is not higher than 25°C;

Chilled meat - temperature in the thickness of the muscles from 0 to 4 ° C;

Frozen meat – the temperature in the thickness of the muscles is not higher than -8°C.

Thawing and re-freezing poultry meat is not permitted.

At the poultry farm, each carcass of a beaten bird is subjected to veterinary examination and branding.

Rabbit carcasses:

Rabbit carcasses are released skinned, without the head and lower parts of the legs, gutted. The head is removed at the level of the first cervical vertebra. The lower part of the front legs was removed at the metacarpal joints, the hind legs - at the hock joints. The kidneys and perinephric fat were not removed. Veterinary and merchandising branding of rabbit carcasses is carried out in the same manner as meat. The color of meat in rabbit carcasses ranges from pale pink to white, the fat is white and soft. There is no marbling on the section; fat is concentrated in the abdominal area.

Quality defects in poultry and rabbit meat:

1) Tanning - the skin is colored green color, muscle tissue - copper-red, an unpleasant odor of hydrogen sulfide appears; the cause of tanning is the activity of anaerobic bacteria or muscle tissue enzymes during slow cooling of carcasses after slaughter;

2) Greening of the surface is the result of the interaction of hydrogen sulfide and myoglobin in muscle tissue during storage of chilled carcasses at elevated temperatures;

3) Putrid odor in the abdominal and oral cavity occurs when poultry meat is stored chilled at elevated temperatures, especially when evisceration is incomplete (leaving the lungs);

4) Mold - white mold appears on the surface of chilled carcasses when stored at a temperature of 10...12°C and poor ventilation; white mold affects the surface layers of carcasses; black mold develops during long-term storage of frozen poultry and penetrates into the deeper layers;

5) Oxidation of fat under the influence of atmospheric oxygen is usually observed during long-term storage of frozen poultry; light accelerates the oxidation processes; oxidation products (peroxides, hydroxy acids, etc.) have an unpleasant taste and smell;

6) Darkening of the surface layers of the carcass - usually occurs as a result of the concentration of pigments and the transition of myoglobin to metmyoglobin.

By-products formed during mechanical processing of poultry and rabbit:

The heads are scalded and the remaining feathers are removed. The beak is cut off, eyes, tongues, and remains of the neck are removed. The scallops are scalded and the skin is removed. The legs are scalded, the skin is removed, and the claws are cut off. The stomach is cut, the contents are removed, and the rough inner lining (cuticle) is removed. The gallbladder is separated from the liver.

The by-products are washed and sent for heat treatment. Raw fat is used as part of cutlet meat when using lean poultry meat or rendered with a yield of 86% and used as cooking fat.

By-products formed during mechanical processing of game birds:

Feathered game is divided into upland (forest) game - wood grouse, black grouse, white and gray partridges, pheasants, etc.; mountain - mountain partridges and turkeys; steppe - gray partridges, quails; waterfowl - ducks, geese; swamp - waders, snipe, etc.

Rules for processing game birds:

The intestines are removed; the head is tucked under the wing; the wings are pressed tightly to the carcass without covering the fillet (breast); the legs are pressed against the carcass and pulled along the tail. Molded carcasses are packed in wrapping paper and frozen individually, using rapid single-phase freezing to a temperature in the thickness of the muscle tissue not higher than -12°C.

Bird meat differs from poultry meat in that it has a darker color of muscle tissue, less fat content, and a specific bitter taste with a resinous odor. The meat of females is more tender and juicy. Males have brighter plumage and larger carcasses.

Based on quality, game is divided into two grades - 1st and 2nd. 1st grade carcasses - properly processed, not damaged during harvesting, with clean and strong plumage, not wrinkled, with unsunken eyes, a non-dry neck, solid and strong plumage in the lower part of the abdomen. Carcasses of the 2nd grade - with minor damage during harvesting, with clean and strong, slightly dirty plumage, with a non-dried neck.

Game with a dull and gray beak, sunken eyes, greenish skin, mold, sour and unpleasant odor is not allowed for use at the POP.

Bird by-products are not used as food because they have a bitter taste.

Microbiological indicators:

In chilled and frozen poultry carcasses, the total number of microorganisms (KMAFAiM CFU/g) should not exceed 1·10 5 . Pathogenic bacteria, including salmonella, should not be contained in 25 g of product.

2. Mechanical and hydromechanical processing of poultry meat. Production of semi-finished products. Poultry and game meat are carriers of Salmonella bacteria, which are potentially dangerous to humans. They are completely destroyed by heat cooking.

Technological process of mechanical and hydromechanical processing of poultry and game meat:

1. Defrosting poultry and game in the air. To do this, the carcasses are laid out on the shelves of the rack or on the table so that they do not touch each other. For poultry and game, the rate of defrosting of poultry and game in workshop conditions is 5...8 hours. Defrosting is accelerated if the carcasses are first unpacked;

2. Feather plucking;

3. Searing carcasses;

4. Gutting and separation of offal;

5. Washing carcasses;

6. Preparation of semi-finished products:

Semi-finished products from poultry and game birds are produced in the following assortment:

1) Carcass prepared for cooking;

2) Carcasses that have undergone mechanical and hydromechanical processing, tucked into a pocket;

3) Molded carcasses in one thread;

4) Molded carcasses in two threads;

5) Carcasses of poultry and large game;

6) Fillet – is a group of pectoral muscles stripped of skin and films;

7) Ham - a semi-finished product, which is a part of a chicken carcass consisting of the femur, tibia and fibula;

8) Duck breast is a part of the carcass consisting of the breast bone with adjacent muscles and skin;

9) Neck skin from a duck carcass is a part of the neck skin 7...9 cm long, intended for stuffing;

10) A turkey thigh is a portion of the breast consisting of the femur with adjacent bones and skin;

11) Turkey drumstick consists of the tibia and fibula with adjacent bones and skin;

12) The broth set is produced from all types of poultry from parts of the carcass remaining after separating the portioned semi-finished products listed above;

13) In sets for jelly and stew, along with the remains of carcasses after separating portioned semi-finished products, they include processed legs, heads, as well as offal - liver, stomach, heart;

14) Stuffed chicken fillet cutlets;

15) Semi-finished chopped products;

16) Souffles, quenelles and other dishes are prepared from chicken and turkey meat.

3. Thermal culinary processing of semi-finished products from poultry, game birds and rabbit. Preparation of finished culinary products.

1. Cooking poultry in the form of whole dressed carcasses, rabbit carcasses for cooking are divided crosswise into two halves. The carcasses are placed in hot water and boiled at a gentle simmer, periodically removing foam and fat from the surface of the broth. For 1 kg of poultry, take 2-2.5 liters of water for cooking. Young chickens and chickens are boiled for about 30 minutes, ducks, geese and turkeys - 1...1.5 hours, small game - 20...30 minutes, large game - 40...50 minutes.

The readiness of poultry and game is checked by piercing the flesh of the legs with a chef's needle. The finished poultry, game and rabbits are taken out of the broth onto a baking sheet, the water is allowed to drain, and when the carcasses have cooled to 40...50°C, they are sawn or cut into portions of two pieces: one from the chest part, the other from the hip. Portioned poultry, game and rabbit are placed in a gastronorm container in one row, poured with salted broth, heated to a boil and stored on a steam table at 70.80°C. Boiled poultry, game and rabbit are served with boiled and stewed vegetables, green peas, spatulas of beans and peas , crumbly rice porridge;

2. Steam chickens prepared by poaching;

3. Natural cutlets from poultry and game fillets prepared by poaching;

4. Rabbit stewed in sour cream prepared in the form of portioned pieces;

5. Game stewed in red sauce with wine;

6. Home-fried duck, prepared with sauerkraut;

7. Etc.