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Description of presentation Cold dishes and snacks Meaning, classification of cold dishes by slides

Meaning, classification of cold dishes and snacks Cold dishes are usually served at the beginning of a meal. In this case, they are called appetizers, they complement the composition of the main dishes, decorate the table, satisfy hunger, whet the appetite and complement the nutritional value of diets. Cold dishes differ from appetizers in that they are served with a side dish, they are more satisfying (roast beef, stuffed fish). Cold snacks have less output, they are served without a side dish (caviar, sprats), or with a small amount of it (herring, sprat with onions)

Snacks can also be served hot (hot snacks). According to the cooking technology, hot snacks are similar to the preparation of main hot dishes, but the taste of the appetizers is sharper and they are served without a side dish in portioned pans or cocotte bowls. Hot appetizers are included in the menu after cold ones.

Cold meals, including meat, poultry, fish, eggs, legumes, nuts, are rich in protein and contain some fat, as well as a number of important vitamins and minerals. Legumes enrich meals with BB 1 vitamin, calcium and iron salts. Dishes from the liver, fish roe, herring are rich in vitamin A. Some cold dishes are prepared from raw vegetables and fruits, so that vitamins and other valuable substances are well preserved in them.

Classification of cold dishes and snacks Sandwiches Salads, vinaigrettes Dishes and snacks from vegetables and mushrooms Snacks from eggs Dishes and snacks from meat and poultry Dishes and snacks from fish and seafood

The preparation of cold meals and snacks does not involve heat treatment, in this regard, special attention is paid to strict observance of sanitary rules during preparation and storage. In the summertime, it is forbidden to cook: jellied meat, fish, jellies, pates.

SANDWICHES Sandwiches are an appetizer placed on bread. They are served as an independent dish, as an appetizer before lunch or dinner, for tea or coffee. Translated from German, a sandwich is bread and butter. Let go of sandwiches on a plate, platter, or vase with a paper napkin.

SANDWICHES For the preparation of sandwiches, the necessary products are prepared in advance: - Cheese, ham, meat, sausage are cut into thin slices; - Fillet and cut herring and salted fish; - Eggs are hard boiled and cut into slices (or crushed); - The butter is softened or whipped; - Cut fresh cucumbers, tomatoes, onions into slices; - Greens, lightly dried with a towel

Classification of sandwiches Sandwiches Indoor Open Diners. Simple Complex Tartinka (cold, hot) Canape (cold, hot) Sandwich (cold) Hamburger (hot)

Open simple sandwiches For sandwiches, wheat bread of the highest and 1st grades and rye, one day old, or crispy crispbreads are used. The bread is cut into slices 10 -12 cm long. 1 -1.55 cm thick, weighing 40-50 g. The wheat bread loaves are cut obliquely. Simple sandwiches - prepared with 1-2 products that match in taste and color. Cut meat or fish products into thin slices are placed so that the bread is completely covered. The mass of the product should not be less than the mass of a slice of bread. Butter is spread on a slice of bread (5 -10 g) or made of butter "rose" and put on top of the product

Open simple sandwiches Simple open sandwiches include the following: with butter (sweet, salty), with cheese (Soviet, Volga, steppe, Dutch, etc.), with sausage (boiled, semi-smoked and smoked), with ham, with pork fat, with roast beef, with fried pork or veal, with tongue, with sturgeon (beluga, stellate sturgeon), with balyk, with sprat (gutted, without head and tail), with caviar (chum, granular, pressed). Open sandwiches on rye bread are most often prepared with the following products: with pork fat, sprat (anchovies) with or without an egg, with red caviar.

Open complex sandwiches For complex sandwiches consisting of two or more products that match in taste and color. Meat or fish products are complemented with vegetables, herbs, eggs, olives. They prepare sandwiches with culinary products - boiled pork, pâté, jellied meat, fish, fried and boiled fish and meat products. Decorate complex sandwiches with butter or butter mixtures using a pastry bag.

Puff sandwiches Consist of two or more slices of bread stacked on top of each other, between which various products are placed. The bread is used soft, cut into slices 0.5 cm thick. To prepare a two-layer sandwich, the bread, spread with butter, is covered with a product. Put another piece of bread, oiled on top. For the filling, slices of various products are used or they are crushed and used in the form of a paste. The top piece of bread is garnished with slices of butter, herbs, and beautifully sliced \u200b\u200bfoods. You can make a large sandwich this way, and then cut it into square, triangular sandwiches.

Closed sandwiches sa (e) ndvichi For the preparation of closed sandwiches, buns ("City", "School") are used, which are cut lengthwise into two halves so that they do not fall apart. Peel the bread, cut into strips 5-6 cm wide, 0.5 cm thick, grease with whipped butter (or oil mixtures with ketchup, horseradish, mustard, mayonnaise). Slices of thinly sliced \u200b\u200bmeat or fish products are placed on one strip, covered with a second strip of oiled bread, pressed tightly, cooled, then cut into sandwiches of various shapes. Sandwiches can be prepared with a large number of layers, using culinary products, various salads, omelets, boiled or fried meat or poultry, pâté, sandwich spreads. Sandwiches can be high-calorie or light. They are served as an appetizer or main course.

Hot sandwiches Hamburger, cheeseburgers, hot dogs - are minced meat steak or sausage, embedded in a round or oblong bun with sesame, cut lengthwise into two parts. Hamburgers are complemented with slices of tomato, onion, lettuce, slices of cheese, garlic and hot spices, mayonnaise, sour cream, ketchup, yogurt, olives, horseradish, etc.

Hot sandwiches (croutons) Hot sandwiches are prepared as an independent dish or an intermediate dish, or an appetizer, as well as for broths, milk soups, and mashed soups. They are eaten hot or cooled. For the preparation of hot sandwiches, wheat or rye bread (daily freshness) is used. Cut off the crusts from the bread, cut into slices 0.5-1 cm thick, grease with butter, lay the main products (vegetables, sausage, ham, canned food, fish, etc.). Sprinkle with grated cheese on top (or put a piece of cheese) and set for 5 minutes. in a hot oven at a temperature of 275 -300 degrees. Until golden brown and serve immediately.

Combined sandwiches (capital) These sandwiches are prepared on a piece of wheat bread weighing 40 g. Products are beautifully laid on it, after which the sandwiches are properly arranged. Capital sandwiches are often prepared with salad, herbs, vegetables. The output is 75, 85, 100 g

SMALL SANDWICHES ON TOASTED BREAD (CANAPE) For these sandwiches, cut wheat bread without crusts in the form of small rectangles, squares, rhombuses, etc. The bread is lightly fried on the stove on both sides until golden brown, cooled, and then greased on one side butter. Several types of products are placed on the prepared bread, which are combined in taste and color. For example, boiled sturgeon, salmon, pressed caviar, then again salmon and sturgeon are placed in strips; or in the middle of the bread, cut in the shape of a square or diamond, put salmon, in the corners - granular caviar, and finely chopped green onions are placed along the edges. Sprinkle food with chopped herbs. These sandwiches are also made on bread without toasting it.

SALADS AND VINEGRETS A salad is a cold dish consisting of one type or a mixture of different vegetables, usually without beets, dressed with mayonnaise sauce, dressing or sour cream. Vinaigrette is a type of salads, but vinaigrette is always prepared with beets and seasoned with mustard dressing, and sometimes sour cream. For salads and vinaigrettes, potatoes, beets, carrots are boiled in the skins, and turnips without skin (peeled), or peeled and chopped vegetables are simmered with a small amount of water (10%) until tender. Boiled and raw vegetables for salads and vinaigrettes can be cut into cubes, slices, slices, strips. Prepared vegetables are cooled to a temperature of 8-10 °. Serve salads and vinaigrettes in salad bowls or on dishes.

Cold and heat treatment Poultry for preparing cold dishes is treated in the same way as for hot ones: frozen poultry is thawed, dried and scorched with a gas burner, after which the neck with the head and legs (above the shin joint) are chopped off. The goiter and entrails are removed from the scorched bird, washed, and, giving the carcass a convenient look for further processing, using a cook's needle and thread or tucking the legs and wings "into a pocket", they are fried and then cooled. Small poultry is pre-fried until a fried crust is formed and brought to readiness in an oven. Large poultry (turkey, goose) are salted, sprinkled with fat and fried in an oven, periodically pouring over it with the juice released during frying. An old poultry with tough meat is placed in a deep bowl, poured with the fat in which it was fried, a little water is added, covered with a lid and stewed until the poultry meat is tender.

The readiness of poultry meat is determined using a cook's needle or fork: if the needle enters easily into the soft part of the leg and a clear juice is released, then the poultry meat is ready; if the juice is reddish, the poultry is not ready yet. Heat-treated meat products are cooled and stored at a temperature of 2-6 °, cut before serving.

Preparation of vegetables and fruits for salads The following vegetables are mainly used for salads: raw - green salad, cucumbers, tomatoes, radishes, celery, carrots, white cabbage; boiled - potatoes, carrots, turnips, cauliflower, asparagus, green peas.

Raw carrots for salad should be finely grated and mixed with dressing (mayonnaise, sour cream). This method of processing carrots ensures the best assimilation of the carotene contained in it, from which vitamin A is formed in the human body. From fruits for salads, apples are most often used. In addition to them, you can use pears, oranges, tangerines, plums and various berries. Meat products for salads are taken boiled or fried - beef, veal, pork, poultry and game, fish - boiled.

For dressing salads, you can use, in addition to mayonnaise and sour cream, vegetable oil mixed with vinegar, salt, pepper and sugar. To give salads different flavors, mustard, Southern sauce, Spicy or Kuban sauce are added to the dressings. Each dish can be considered well cooked only if its appearance is appetizing. Therefore, you should take care of the pleasant appearance of the salad as well as its taste.

"Spring" salad "Summer" salad Thinly sliced \u200b\u200bradishes, fresh cucumbers are mixed with salad greens, cut into squares, green chopped onions, seasoned with salt, pepper, sour cream, put in a salad bowl, decorated with figuratively sliced \u200b\u200beggs and herbs. The salad can be prepared without cucumbers, with a corresponding increase in the radish and salad rate. Boiled peeled young potatoes and fresh cucumbers are cut into slices, combined with tomato slices and lettuce, cut into 3-4 parts, finely chopped green onions, green peas are added, everything is mixed and seasoned with salt, pepper, sour cream. They are laid in a slide in a salad bowl on lettuce leaves, decorated with slices of fresh cucumbers, slices of steep eggs, tomatoes, sprinkled with herbs.

White cabbage salad The first method: finely chop the peeled white cabbage, put in a wide saucepan, add salt (15 g per 1 kg), pour in vinegar and heat with continuous stirring until it settles and acquires a uniform matte color. The cabbage that has settled when heated is removed from the heat and cooled. Then it is mixed with cranberries, green onions or carrots, vegetable oil, sugar are added and mixed. Sprinkle with chopped green onions when serving. When heating, you need to make sure that the cabbage does not soften too much, otherwise it will not have a crispy consistency. The second method: chop the cabbage with thin strips, sprinkle with salt, grind until juice appears, add sugar, season with vinegar and vegetable oil. Fresh or pickled apples, pickled plums or cherries, grapes, cranberries, fresh carrots can be added to a white cabbage salad. When preparing a salad with pickled fruits, some of the pickle liquid can be used instead of vinegar. In this case, food substances are preserved more completely, the taste of dishes is improved, the processing time of products is reduced and the yield increases. For the preparation of the salad, it is better to use dense white cabbage heads. The salad can be prepared without fruit.

Meat salad. Boiled or fried meat (beef, veal, lamb, pork) is cut into slices or thin slices, potatoes, pickled cucumbers - into thin slices, mixed and seasoned with mayonnaise with the addition of Yuzhny sauce. The prepared salad is placed in a slide in a salad bowl on lettuce leaves and decorated with pieces of meat, slices or slices of eggs, fresh cucumbers, tomatoes, herbs, crayfish tails. Capital salad. Boiled game or poultry flesh is cut into slices for dressing and thin slices for decoration. Boiled potatoes, pickles or gherkins are cut into thin slices, green salad is cut into large pieces. Meat and vegetables are seasoned with mayonnaise with the addition of Yuzhny sauce, mixed and placed in a slide on lettuce leaves in a salad bowl; then decorate with pieces of game or poultry, slices of steep eggs, crayfish tails or shrimps, fresh or pickled cucumbers, herbs. You can season the salad with mayonnaise sauce with sour cream or white sauce.

Fish salad. Boiled potatoes, fresh or pickled cucumbers are cut into thin slices or cubes, green peas are added. All vegetables are mixed and seasoned with mayonnaise and Yuzhny sauce. You can put slices of fish. The mass is spread in a heap on lettuce leaves in a salad bowl, decorated with pieces of fish, fresh cucumbers, tomatoes and herbs. You can serve the salad on a platter with seasoned vegetables in the middle. Then the vegetables are covered with thin oblong pieces of fish in the form of a pyramid, the remaining vegetables are laid around with bouquets and poured with salad dressing. Crab and cod liver salad is also prepared and served.

Vinaigrettes are a type of salads, but they are always prepared with beets. It is recommended to season the beets with vegetable oil separately before mixing with other products to maintain their color. Vegetable vinaigrette. Boiled beets, carrots, potatoes are cut into slices. Pickled cucumbers are cut into slices, onions - in rings or half rings, green onions - 1–1.5 cm long. Sauerkraut is squeezed out of the brine, and if it is sour, washed in cold water and chopped. All prepared vegetables are mixed, seasoned with salad dressing or mayonnaise sauce. Put the vinaigrette in a salad bowl, decorate with carbated carrots, beets, cucumbers, lettuce, sprinkle with herbs. You can put fresh or pickled tomatoes in the vinaigrette. You can add green peas (50 to 100 g) to the vinaigrette by reducing the amount of sauerkraut or pickles. Vinaigrette can be prepared with meat, fish, mushrooms, herring cut into clean fillets, squid, etc.

Vegetable and mushroom dishes and snacks Fresh, boiled, salted and pickled vegetables, mushrooms and herbs are used to prepare cold dishes and snacks from vegetables and mushrooms. Eggplant caviar. The stalk is removed from eggplants, then baked in an oven until tender, cooled, cut lengthwise, peeled, the pulp is finely chopped. Finely chopped onions are lightly sautéed with vegetable oil, tomato puree, eggplants are added and boiled, stirring occasionally, until thickened. Season the caviar with garlic, ground with salt, vinegar and pepper. Sprinkle with finely chopped green onions on leave. Caviar can be cooked without garlic.

Vegetable caviar Processed eggplants and zucchini are baked in an oven. Peel off the eggplant. Zucchini and eggplants are finely chopped or rubbed. Finely chop the onion, cut the carrots into small cubes and sauté until tender. Tomato puree is added before the end of browning. Fresh cabbage is finely chopped and stewed until soft. Prepared vegetables are mixed, stewed with constant stirring until thick and cooled. Ready caviar is seasoned with vinegar, salt, ground pepper and knead well. If fresh cabbage is bitter, it should be scalded before stewing. When leaving, the caviar is sprinkled with finely chopped herbs.

Tomatoes stuffed with meat salad To get a salad, beef, vegetables, eggs are cut into small slices or cubes and seasoned with mayonnaise with the addition of Yuzhny sauce. Tomatoes prepared for stuffing are filled with salad, decorated with an egg on top and sprinkled with finely chopped herbs. Tomatoes are also stuffed with fish salad, eggs and onions, mushrooms, etc.

Radish with butter or sour cream Shred radish with strips or slices, salt, season with vegetable oil or sour cream. Sprinkle with herbs on vacation. You can cook radish with goose, duck or chicken fat. Part of the radish can be replaced with carrots.

Egg with mayonnaise with garnish Eggs are hard-boiled, cooled and peeled. Cut cucumbers, fresh tomatoes, boiled potatoes and carrots into thin slices. Half of the vegetables are usually seasoned with mayonnaise and "Yuzhny" sauces. Mayonnaise sauce is also used for this half of the amount indicated in the recipe. The seasoned vegetables are placed on a plate, the halves of boiled dried eggs are placed on top and poured with the remaining mayonnaise sauce. The dish is decorated around lettuce leaves, jelly and vegetables. You can also release the dish without a side dish of vegetables and jelly. In this case, the rate of vegetables is reduced by half.

Eggs stuffed with herring Eggs are hard boiled and peeled. Then the egg whites are slightly cut off from the sides and cut in half lengthwise. You can cut off the ends a little and cut the eggs across into two parts or cut off a slightly blunt end, put the egg on the cut part and cut two slices at right angles on both sides at the top, without touching the 7-8 mm wide strip of protein. In this case, the egg will resemble a basket with a handle. The yolk is carefully removed from all the eggs. Peeled and finely chopped herring fillets are mixed with the yolk, rubbed through a sieve (a large amount is passed through a meat grinder), transferred to a saucepan with softened and well-knocked butter (or mayonnaise) and everything is thoroughly mixed until a homogeneous puree-like mass is obtained, which is seasoned with salt to taste ... Prepared eggs are filled with minced meat using a paper tube, a net of mayonnaise is made on top, and a bunch of parsley is placed in the center of the plate or dish. Egg mince can be made from keel fillets and anchovies. In addition, the egg is stuffed with granular or chum salmon (only part of the yolk is removed), as well as meat or fish salad. To prepare the salad, pickle or fresh cucumbers, tomatoes, boiled potatoes are cut into small cubes (3-4 mm), green peas, boiled or fried meat, poultry, sausage, fish, also finely chopped, are added, and seasoned with mayonnaise or Yuzhny sauce.

The assortment of cold fish dishes and snacks includes fish dishes and canned fish, aspic fish, fish with mayonnaise, fish marinated, boiled fish with horseradish sauce, fish platter, etc. Most cold fish dishes are served with a side dish (from potatoes, vegetables), with sauce. Gastronomic products - in natural form and with a side dish. They release cold fish dishes and snacks on trays, oval dishes, in salad bowls, which are recommended to be cooled beforehand. For decoration use olives (3-5 pcs. Per serving). The output rate of portioned gastronomic snacks is 50…. 75 g. Cold fish dishes for the main product - 30, 50, 75 g (herring, sprat). Side dishes - 50, 75, 100 g. Sturgeon, stellate sturgeon are cooked in links, beluga - in large pieces 40 -60 cm long, 10 -12 cm wide, sterlet - in portions. Particle fish (roach, herring, pike perch, catfish, bream, asp, carp (carp), pike, crucian carp, rudd, silver bream, sabrefish, glanders) are cooked in portions. The fish for stuffing is boiled whole. Fish served under mayonnaise or for salads masked with mayonnaise is sometimes allowed. The fish, drenched in marinade, is lightly fried, not tinted too much. Fillet of peeled herring is soaked and stored in tea broth or milk.

Lightly salted fish (salmon, salmon, chum) are washed and plastered along the spine, the rib bones are removed, the skin is trimmed, and starting from the tail, portions are cut at an angle of 30 -45˚. Portions are placed on snack plates and garnished with a lemon wedge and herbs. When serving in multiple portions, lightly salted fish is placed on an oval dish or herring, the portions are given a beautiful shape (rolled up with a "rose" or laid with a ladder). Lemon slices are placed at the ends of the dish (for stability, the skin is folded near the slices), and sprigs of greenery are laid on the sides. In balych products, the skin is cut, the cartilage is removed and the flesh is cut from the skin into thin wide pieces at an angle of 30 -45˚. Balych products are released as well as lightly salted fish, garnished with lemon and herbs. Hot smoked fish (stellate sturgeon, sturgeon, sea bass, cod, omul, etc.) are cleaned from skin and bones, and sturgeon - from cartilage and portioned. Sturgeons are cut into portions of the prescribed mass, at right angles. Portions are placed on snack plates or in multi-portion dishes, garnished with lettuce, fresh cucumbers, tomatoes, you can also serve a complex side dish of boiled vegetables, green peas, potatoes with mayonnaise. The fish is served separately with horseradish sauce with vinegar or mayonnaise. Crabs are placed in tartlets and covered with a jelly net with mayonnaise or jelly. The sprats, peeled and free from bones, are rolled up into a ring and placed on circles of a boiled egg.

Canned fish is used as an independent cold snack, as well as for preparing snacks, sandwiches and cold dishes. Canned snacks include fish in oil, fish in tomato, cod liver, pates. Canned fish in tomato or its own juice are taken out of the jars and released in portions of the set mass together with sauce or juice in salad bowls or on snack plates, sprinkled with chopped green onions or chopped herbs on top. Canned food "Cod liver in oil" is removed from the jars, crushed, combined with chopped boiled eggs, finely chopped onions, seasoned with oil, which was the liver. Sprinkle the cooked liver on top with finely chopped green onions and let it go in salad bowls. Sprat, anchovy and spicy salted herring are cleaned, removing the head and entrails, washed, placed on a snack plate or herring with backs to one side and garnished with slices or slices of boiled egg and finely chopped onions. Canned fish can be served with sliced \u200b\u200bonions. On vacation, canned fish are poured with mustard dressing.

Granular caviar and chum salmon Caviar is placed in a rosette of caviar on finely chopped ice. The caviar is placed on a pie or snack plate with a paper napkin. On a separate outlet, finely chopped green onions, lemon are served, and butter is served separately on the outlet, and hot rolls, pies with fish or viziga or wheat bread toasts are served on a pie plate.

Passed caviar Passed caviar is kneaded on a board, shaped in the form of a rectangle, square, rhombus, ellipse, triangle with a thickness of 0, 6 -0, 7 cm. And placed on a shallow dessert plate or tray. On the right side of the caviar, put a circle or a slice of lemon, and on the left, a sprig of parsley. Chopped green onions, a slice of lemon, a slice of butter are served separately.

Assorted fish The dish should include at least 3-4 types of fish products, such as salmon or salmon, stellate sturgeon, hot smoked, sardines or sprats, granular or chum caviar, or pressed caviar. The assortment can also consist of keels, balyk, various jellied fish. Beautifully cut thin pieces of various types of fish gastronomy are placed on an oval dish or herring, alternating in color. The assortment often includes caviar, which can be arranged in tartlets or puff pastry rolls. The assortment is garnished with fresh or pickled cucumbers, tomatoes, jelly figurines (flurons), lemon wedges and decorated with sprigs of herbs and salad. Mayonnaise or horseradish sauce with vinegar is served separately in a gravy boat.

Natural herring with potatoes and butter Prepared fillet of salted herring is sometimes served whole, uncut, but more often it is cut across or diagonally into pieces 2, 5 in width. ... 3 cm, put them on a herring tray in the form of a whole fish, apply the head (without gills) and tail; on the sides are decorated with sprigs of greenery. Boiled hot potatoes are served separately and a beautifully decorated piece of butter is served on the outlet. Herring with garnish. On the seasoned vegetables cut into slices, put slices of herring fillets cut across or obliquely, and a side dish of potatoes, cucumbers, carrots or beets, onions and eggs is beautifully placed on the sides. The herring is watered with mustard or vinegar dressing.

Chopped herring with garnish Fillet of prepared herring, peeled apples, wheat bread soaked in water (or milk) and onions slightly sautéed in vegetable oil are passed through a meat grinder. The crushed mass is seasoned with vinegar, salt, pepper, vegetable oil and placed in the form of a whole fish. Sprinkle the herring with chopped egg and green onions, and garnish on the sides with butter flowers, boiled carrots, slices of fresh cucumber and tomato. Boiled fish with garnish and horseradish. Slices 1 - 1, 5 cm thick are cut from the chilled peeled link of boiled sturgeon fish. Garnish the fish with boiled potatoes, carrots, turnip, cucumbers, cut into small cubes, green peas, etc. The garnish is placed in bouquets and watered with salad dressing. Served separately horseradish sauce with vinegar. As an additional side dish, you can offer diced fish jelly. Particular fish is also prepared and decorated, but it is boiled in portions, cooled and slightly dried before leaving.

Fish with mayonnaise On one third of the vegetable garnish seasoned with a small amount of mayonnaise, place a portioned piece of boiled fish and pour mayonnaise out of a paper envelope with a scalloped cut. On top of the dish, you can decorate with crabs and sprigs of herbs, slices of fresh tomatoes, and place a vegetable garnish around with bouquets. For custom-made dishes, the mayonnaise sauce is prepared with fish jelly in a 1: 1 ratio, the fish is poured, decorated and the top is poured with transparent jelly.

Jellied fish This dish can be prepared in two ways. The first way. Portions of fillet of pike perch or other fish are boiled and cooled on a sieve. The broth remaining after cooking the fish is combined with the broth from fish food waste and filtered. Put soaked and squeezed gelatin into the hot broth, dissolve it, cool the broth to 50.. ... 60 "C, a guy is introduced, boil 20. ... 30 minutes, season with salt and filter. A layer of jelly is poured onto a baking sheet 4.. ... 6 mm and, when it hardens, put dried pieces of fish on it at intervals of 2 cm. Decorate them with boiled carrots, lemon, parsley, crayfish tails, attaching decorations with jelly. After that, the decorated pieces of fish are cooled again, poured with jelly (with a layer of at least 0, 5. ... 1 cm) and cooled again. Pieces of fish are cut on a baking sheet so that the edges are corrugated, and the jelly layer around the pieces of fish is at least 5.. ... 8 mm. Served separately horseradish sauce with vinegar.

Second method The fish is cooked in a mold. First, a "shirt" is made of jelly: the mold is placed in the refrigerator, cooled, and warm (45 ... 55 ° C) fish jelly (lanspig) is poured to the very edge of the mold. When a layer of solidified jelly with a thickness of 3. forms on the walls of the mold. ... 5 mm, the mold is quickly removed from the refrigerator, wiped off with a cloth, the uncured part of the jelly is poured out, and the mold is put back in the refrigerator, the jelly is allowed to solidify completely. Decorations made of brightly colored vegetables and herbs are placed on the jelly inside the mold, their jelly is fixed, then pieces of boiled fish are placed in the mold with the front side to the jelly, leaving intervals between them. The forms filled with fish are placed in the refrigerator, poured to the very edge with semi-solidified, but still liquid jelly and allowed to solidify completely. Before the release, the molds with the filler are lowered by 3.. ... 5 s in hot water, taken out of the water, turned over, holding it slightly at an angle, shaken and placed on a round or oval dish. Serve separately horseradish sauce with vinegar or mayonnaise sauce.

Jellied pike perch (whole) Prepared pike perch is boiled, cooled in a broth, removed from the boiler, dried well, transferred to a dish and decorated on the sides and back with various brightly colored vegetables, herbs, lemon, crayfish tails. All decorations are glued with jelly. After that, the fish is poured with semi-solidified jelly either completely or in the form of a grid, using a pastry bag with a 1-diameter tube for this. ... 2 mm. Vegetable garnish, diced jelly and vegetables are laid around the pike perch in bouquets; watered with salad dressing. The sides of the dish are decorated with stars, crescents, jelly triangles. Served separately horseradish sauce with vinegar and mayonnaise sauce.

Stuffed fish (pike perch, pike) Prepared for stuffing fish is filled with minced meat from fish pulp, bread, milk, sautéed onions, fat, garlic. The fish is given the appearance of a whole carcass, wrapped in cheesecloth, tied with twine at the head and tail, placed on the grill of a fish kettle and allowed to cook with spices and seasonings (30-40 minutes). The cooked fish is cooled, cut across into pieces and served. The fish can be laid on a dish in the form of a whole carcass; a vegetable garnish is placed around it in bouquets. Serve separately horseradish sauce with vinegar or mayonnaise sauce.

Crayfish and non-fish seafood snacks Prepared crabs, shrimps, squid, scallop fillets and other seafood are cut into thin slices across, then spread into a salad bowl and sprinkled with mayonnaise. Crayfish in Russian. Live crayfish are washed, placed in boiling highly salted water with roots, onions, dill and parsley stalks, bay leaves and allspice. Cook them, stirring occasionally, until they turn red and a crack appears between the frame of the body and the neck (8-12 minutes). Cooked crayfish are cooled in a decoction. They are laid in a slide, vegetables, spices, sprigs of parsley or dill are placed on top. Rakov can be brewed in kvass or beer.

Salad with crab, shrimp and crayfish necks. Boiled, chilled and peeled potatoes, carrots, rutabagas, as well as fresh tomatoes, pickled or fresh cucumbers are cut into cubes (6 mm) and green peas are added. One quarter of all vegetables are seasoned with mayonnaise and stacked in a vase or salad bowl. On top, they put pieces of boiled crabs or necks of shrimps, crayfish with the red side up, and around in neat bouquets of the rest of the vegetables. Before leaving, the vegetable side dish is poured with salad dressing.

Jellied shrimps Pour fish jelly (lanspig) into a mold or baking sheet with a layer of 3-5 mm and let it freeze. After that, bright vegetables (carrots, tomatoes, parsley) are beautifully placed on the jelly and fixed with a lanspig. Boiled shrimp are peeled from the shell, cut into slices, placed in molds without touching the walls, or on a baking sheet (at intervals), poured with fish jelly and cooled. Before leaving, aspic on a baking sheet is cut into portions, and the molds are lowered for 3-5 seconds in hot water and the contents are transferred to a plate, dish or vase. When served on a platter, aspic is garnished with bouquets of boiled and raw vegetables (carrots, rutabagas, potatoes, cucumbers, tomatoes, green salad, etc.). Mayonnaise sauce is served separately.

Oysters. Shells with baby fish are washed in cold water, the flaps are separated with a special knife, the upper flap is removed, washed again in salted water, the flesh of the mollusk is trimmed at the point of attachment to the sink and served on a napkin with pieces of food ice. Squids. Squid fillets are cooked in the same way as for hot dishes. Boiled squid is chopped into strips. After that, they can be served with mustard dressing, under a red marinade, added to vinaigrette and salads, or made from them aspic. Lobsters and lobsters. These large sea crustaceans are boiled, the flesh of the necks and claws (from lobsters) are taken out. You can serve them with mayonnaise. When serving at a banquet, the shell of a boiled lobster is placed on a dish, the neck, cut into slices, is placed on it, and the chopped pincers with pulp are placed next to it. Mayonnaise is served separately. Lobster is processed, prepared and served in the same way as lobster.

Seaweed salad Raw carrots are grated on a coarse grater, apples and cucumbers (pickled or fresh) are chopped and everything is mixed with boiled or canned chopped seaweed. The salad is seasoned with salt and poured over with sour cream or mayonnaise. With pickled seaweed, you can make vinaigrette, fish salads, serve it with mayonnaise, add to mushroom or vegetable caviar, or chopped herring.

Preparation of cold meat dishes For the preparation of cold meat dishes and snacks, gastronomic products (ham, sausage), boiled meat products (beef, piglet, veal, pork, lamb, poultry), fried products (beef, veal, pork, poultry, game, rabbit), as well as offal from meat of cattle and small livestock, which are boiled (tongue, heads, legs, ears of cattle and small livestock) or fried (liver).

For the preparation of boiled meat, various large-sized semi-finished products weighing 2 - 3 kg are used, for fried - tenderloin, thin or thick edge, veal, pork, lamb hind legs. Lamb fat has a high melting point, so cold dishes and snacks are rarely prepared from it. Boiled and fried meat is cooled. Store at 2 ... 6 ° C for 12 hours, cleaned and cut before serving. All cold meats and gourmet meat products are served with vegetable or pickled fruit garnishes. Horseradish sauce and mayonnaise are served separately.

The yield of the main product of cold meat dishes and snacks - 75 g. Boiled piglet - 100 g. Liver, game or poultry pates, meat in dough - 30; 100 g Jelly - 100; 150 g Side Dishes Per Serving - 50; 75 Sauces - 25; thirty;

Ham with garnish. The peeled ham leg is cut into 2 - 3 thin wide slices per serving, placed on an oval porcelain dish, fresh or pickled cucumbers cut into slices, fresh tomatoes cut into slices, green canned peas, finely chopped jelly are placed on the side. Decorate with salad leaves or parsley. Served separately horseradish sauce with vinegar, mayonnaise or mayonnaise with gherkins. Any cold fried or boiled meat is also served. Diced meat jelly can be added to the garnish.

Assorted meat. Usually this dish contains 3-5 types of different meat products (roast beef, fried veal, ham, fried chicken, fried pork, fried duck, boiled tongue, raw smoked sausage). The composition of the assortment can include salad "Capital", packed in volovanov, meat salad in tartlets, stuffed chicken (galantine). The platter is served on an oval or round porcelain platter.

Fried poultry and game. Small chickens, hazel grouses or partridges are served whole or cut in half near the keel bone along the carcass, and the legs are separated from the large bird and part of the fillet is cut into wide thin slices. The legs are cut into several pieces, placed on a dish, thinly sliced \u200b\u200bfillets are placed fan-shaped on the legs, and garnishes (cucumbers, gherkins, fruits, salad and meat jelly) are placed around them in bouquets. Served separately mayonnaise sauce with gherkins.

Chickens and game with mayonnaise. The chicken or game fillet, removed from the bones and peeled, is simmered and cooled. Boiled carrots, potatoes, pickles and boiled green peas, cut into small cubes (5-6 mm), are seasoned with mayonnaise, placed on a dish. A bird fillet is laid out on top, covered with a cornet with a scalloped cut with mayonnaise, decorated with brightly colored vegetables, and the rest of the vegetable garnish is laid around with bouquets.

Stuffed chicken (galantine). Prepared, but not dressed, chicken is placed on the breast, the skin and flesh are cut along the spine, and the skin with the flesh is carefully cut off in one layer. The pulp is carefully removed from the skin, frame and legs. Fillets are cleaned of tendons and films, beaten off and placed in the middle of the removed skin. A dumpling mass is prepared from chicken and veal or lean pork meat, seasoned with salt, pepper and, if desired, grated nutmeg. Then add scalded and peeled whole pistachios, cut into small cubes (5-b mm) bacon and boiled tongue. The skin and fillets of the chicken are transferred to a wet napkin. Minced meat is placed on the skin and fillets in length, it is completely wrapped with leather in the form of a roll or carcass, roll or carcass is rolled up tightly in a napkin, the ends of the napkin are tied with twine.

Then the chicken is dipped into a broth cooled to 60-70 ° C (cooked from bones, films and tendons of chicken and veal) and boiled for 60-90 minutes at a low boil. The cooked stuffed chicken is taken out on a sheet, slightly cooled, unwrapped, the napkin is cleaned with the blunt side of a knife from protein clots, the chicken is again placed on a napkin, wrapped tightly, the ends are tied, cooled and placed under a light press. If the chicken is served whole (to order), it is cut and folded in the form of a carcass, decorated with vegetables, herbs, poured over with transparent jelly and served. Before serving, the chicken is cut in portions across into pieces 0.5 cm thick and laid out on an oval dish, side by side or separately in a large salad bowl, put in bouquets of vegetable garnish. Served separately mayonnaise sauce with gherkins.

Cold Roast Beef Roast beef is cut into thin slices across the fibers 2-4 slices per serving and placed on a dish. On the right side, place a side dish of boiled carrots and diced potatoes, sliced \u200b\u200bcucumbers, tomato slices and red cabbage salad. Meat jelly, finely chopped pickled fruits, sliced \u200b\u200bhorseradish are also used as a side dish. The dish is decorated with lettuce and sliced \u200b\u200bhorseradish. In a gravy boat, you can serve mayonnaise with finely chopped gherkins or horseradish sauce with vinegar.

Liver pate. Fry finely chopped bacon, add chopped vegetables (onions, carrots), fry again, put diced liver, at the end of frying sprinkle with ground black pepper, fry until tender, slightly cool and pass it with vegetables 2-3 times through a meat grinder with a fine grate ... The resulting mass is thoroughly mixed and combined with butter or melted poultry fat, broth or milk. All this is thoroughly mixed again. When serving, it is molded in the form of a fish, a square, a bar is sprinkled with chopped egg, herbs. The pâté can be decorated with a butter flower or a net of mayonnaise.

Jellied dishes For a jellied dish, a concentrated meat broth is prepared, which is clarified with a pull of finely chopped meat, egg whites and chopped roots (carrots, onions, parsley). Soaked gelatin is added to the clarified broth and heated until completely dissolved. There are two methods of cooking meat aspic dishes. Method 1: When mass cooking, a thin layer of jelly is poured onto a baking sheet or tray and, when it hardens slightly, cut meat products are placed on it (boiled tongue, fried or boiled meat, boiled poultry or piglet). Decorate with herbs, boiled and fresh vegetables, lemon, boiled egg. Decorations are fixed with cooled jelly, and then the dish is poured with a layer of 0.3 ... 0.5 cm. When the jelly hardens, portions are cut out so that there is jelly around the meat products with a layer of 1 ... 1.5 cm.

Method 2 - For preparation of aspic in molds for 1-2 portions, jelly is poured into the bottom of the molds with layer 2.. 3 cm, let it harden. Then the food for decoration and thinly sliced \u200b\u200bmeat products are stacked, everything is poured with jelly and cooled. Dishes can be used with boiled and fresh vegetables and horseradish sauce.

Jellied pig. The young pig is scalded, hair removed, dried, rubbed with flour and singed (especially at the nose, eyes, ears and between the legs). Then the abdomen and breast are cut open and the entrails are removed. The cleaned piglet is washed in cold water, laid on its back and cut along the interscapular part of the spine and the pelvic bone with a large knife at half their height. After that, the pig in a fish kettle is poured with cold water for 6-8 hours, changing it after 2 hours and washing the pig each time beforehand.

Before cooking, the skin of the prepared pig is rubbed with lemon (or diluted citric acid), laid with its back on a napkin and the ends are tied at the front and hind legs, placed in a fish kettle, poured with cold water and set to cook. As soon as the water boils, the heating is reduced and at a water temperature of 90-95 ° C the piglet is boiled for 1–2 hours. When the needle is punctured to the spine bone between the front legs, a colorless transparent juice should appear in the finished piglet.

The cooked piglet is cooled in a decoction (but in order to preserve the white skin, it is better to put it in salted cold boiled water with food ice), then it is cut along the spine in half and across into portions. The seasoned potato salad is placed in a heap on a large oval dish. Then chopped pieces are placed on the salad, so that it looks like a whole pig. Each piece is decorated with slices of eggs, pieces of vegetables, herbs. After that, the piglet is poured completely or in the form of a mesh with transparent jelly and cooled. Bouquets of vegetable garnish and diced jelly are beautifully laid on the sides. Horseradish with sour cream is served separately. Piglet can be poured in individual portions or served uncooked in the same way as ham with a side dish.

Seasonings For cold meat dishes, mayonnaise and sauces are served, the basis of which is mayonnaise (Tatar, mustard, ravigot), sauces cooked with sour cream (horseradish sauce, mustard sauce), as well as sauces based on fruits and products of their processing ( cumberland, lingonberry with horseradish).

Questions to consolidate the material studied. Name the classification of cold meals and snacks. List the types of sandwiches and the foods used to make them. What are the timing of the implementation of cold dishes and snacks?

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MINISTRY OF SPORT OF THE RUSSIAN FEDERATION

FEDERAL STATE BUDGETARY EDUCATIONAL INSTITUTION OF HIGHER PROFESSIONAL EDUCATION

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

INSTITUTE OF TOURISM, RECREATION, REHABILITATION AND FITNESS

DEPARTMENT OF TOURISM AND SERVICE

COURSE WORK

COLD MEALS AND SNACKS

Completed by the student:

4 courses of RD group

Garkavenko Anna

Checked:

Maksakovskaya N.S.

Introduction

1. Cold meals and snacks

Conclusion

Introduction

Snack is a table term meaning:

1) time and type of serving to the table;

2) the nature and form of dishes served for food either independently or at a certain time as part of a dinner.

As a concept, the term "snack" became widespread only in the 18th century. and especially in the 19th century. In the XVII century. The Russian language knew the word "snack", but in a different meaning, and it was then used with the preposition "for" (for example, bread for a snack of meat, sugar for a snack of bitter medicine).

Since the XVIII century. the word "appetizer" is used with the prepositions "k" and "na" ("appetizer for vodka, beer", "give a fish, a cucumber for a snack").

In the first third of the 18th century. "snack" was often replaced by the word "frishtih" and was used in the first sense as a synonym for "breakfast". And since cold dishes were given for breakfast or unheated roast left over from dinner, they began to mean by the appetizer from the middle of the 18th century. all cold dishes of the Russian table: pickles (cucumbers, cabbage, mushrooms), fish pickles (sagging, salted, dried sturgeon and salmon fish and caviar), smoked meat (ham, boiled pork, goose rolls).

In the XIX century. The appetizer included German, Swedish and French dishes - hard eggs, goose and liver pâtés, sausages, butter, white bread, and from the Russian table pies were added, previously served exclusively at lunch, to cabbage soup or separate dishes. This snack table also included such dishes of Russian cuisine, which had to be prepared in advance, but which could remain and be eaten cold. They were jelly, aspic. From the French table, this includes mainly pates and cold sauces, canned fruits and pickled vegetables, pickles. From the German - sandwiches and salted herring with onions.

When it comes to serving snacks, it has also undergone a significant evolution. Initially, a snack (one or two or three dishes and vodka) was served outside lunch, two or three hours before it in the hallway. Then the appetizer began to move more and more towards dinner, until at the end of the XIX - beginning of the XX century. it was not completely combined with the lunch service, turning into the first, or rather, a number of first courses. 2-3 dishes (fish, meat, vegetable) were served as an appetizer.

Relevance. Cold dishes and snacks are increasingly used in the diet of the population. They occupy an important place in the menu of catering establishments and in the assortment of food stores. Cold meals and snacks increase appetite, complement the diet, and also decorate meals. In order for cold dishes and snacks to fulfill all of the above purposes, it is very important to fulfill the necessary requirements when preparing them.

The aim of the work is to study the features of cold dishes and snacks.

To achieve the goal of the course work, the following tasks are set:

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

explore the range of cold dishes and snacks;

to study the technology of preparing cold dishes and snacks;

analyze the technological features of the cold shop;

to give a commodity characteristic of raw materials for the preparation of salads;

study the technology of preparing salads.

The subject of research is cold dishes and snacks.

1. Cold meals and snacks

1.1 The value of cold dishes and snacks in human nutrition

It is customary to refer to cold snacks as cold dishes, which include the main product and no side dish, or it is given in a limited quantity and assortment. For example, chum salmon and granular caviar with green onions, pressed caviar with lemon, sprat with egg, sprats and sardines with lemon, salted and pickled mushrooms, dried fish, etc.

There is no clear distinction between a cold dish and a cold appetizer. The same culinary product can be a cold dish or a cold appetizer. As a rule, cold snacks have a smaller yield and are served without garnish (caviar, salmon, sprats, sausage) or with a small amount of garnish (sprat with egg, herring with onion).

Cold meals are usually served at the beginning of a meal. In this case, they are called appetizers, they complement the composition of the main dishes, decorate the table, satisfy hunger, whet the appetite and complement the nutritional value of diets.

The rich assortment and nutritional value of cold dishes make it possible to use them as main dishes for breakfast, dinner or to supplement the banquet menu with them. For example, pâté, jellied meat or fish can be included in the dinner or breakfast menu, and cold snacks: caviar, salads, herring with a side dish, etc., in the lunch, breakfast or dinner menu in order to whet the appetite. The sokogonny effect of cold dishes and snacks is determined by their sharp taste, intricate design, pleasant color of the products that make up these products.

Cold dishes play a special role in the menu of banquets, where their number reaches 5-10 types.

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

In human nutrition, cold dishes and snacks are not only of secondary importance.

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

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

The calorie content of cold dishes fluctuates within wide limits and depends on their composition and the nesting rates of individual products. The lowest calorie content (50-100 calories) is found in dishes from green salads, meat and fish salads filled with sour cream and mayonnaise are higher in calories: the calorie content of one serving reaches 250-350 calories, depending on the rate of raw material input.

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

Potatoes are high in carbohydrates and significantly increase the calorie content of cold foods. The content of vitamin C in it is small, but high consumption of this product makes it an important source of vitamin C. Indeed, 200 g of potato salad provides a person with 20-25% of the daily value of vitamin C.

Cold meals, including meat, poultry, fish, eggs, legumes, nuts, are rich in protein and contain some fat, as well as a number of important vitamins and minerals. Legumes enrich dishes with vitamin B1, calcium and iron salts. Dishes from the liver, fish caviar, herring are rich in vitamin A. Sauces and dressings used for cold dishes not only improve and diversify the taste, but also significantly affect their nutritional value Sour cream and mayonnaise sauce contain a significant amount of fat and therefore increase the calorie content of cold dishes and snacks. Many cold dishes are formulated with oil or sauces and dressings. Such dishes are a source of unsaturated fatty acids. In this case, of particular importance is the fact that vegetable oil in this case is not subjected to heat treatment and does not lose its biological activity.

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

To maximize the preservation of vitamin C in vegetables, fruits and other products, special processing conditions have been developed, which must be strictly adhered to. In particular, vegetables should be washed not chopped, but whole; vegetables for cooking should be placed in boiling, salted water and cooked in a cauldron, closed with a lid, at low boil, strictly observing the established time frame. To preserve vitamin C in greens, it is important to avoid long shelf life and especially wilting.

Much attention must be paid to strict observance of sanitary rules in the preparation and storage of cold dishes and snacks, since they do not undergo heat treatment before being dispensed to the consumer. dish appetizer workshop salad

1.2 Assortment of cold dishes and snacks

A variety of cold dishes and snacks are classified by types of raw materials and cooking methods into the following groups:

sandwiches;

salads and vinaigrettes;

dishes and snacks from vegetables and mushrooms;

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

egg dishes;

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

pates - a cold snack, which is prepared mainly from meat products (from the liver of large and small livestock, from liver and meat or offal of poultry, from fried game meat), less often - from fish and vegetables (pike-perch pate, eggplant, beans , olives, etc.);

all kinds of pickles and marinades;

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

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

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

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

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

Closed sandwiches are prepared from two slices of white bread 5 - 6 cm wide and 0.5 cm thick. Both slices are spread with butter, sometimes pre-mixed with various spices - with mustard, grated cheese, horseradish. The product is placed on one slice of bread, and the other is tightly covered on top.

Puff sandwiches. Spread a large slice of black bread with butter, put a product of the same size on top, again bread, butter, product, and so on. There can be from 7 to 9 layers, the last layer is made of bread.

Figure 1.1 Classification of sandwiches

Figure 1.1 shows a more detailed classification of sandwiches.

Salad is a cold dish made from a mixture of various vegetables and / or fruits with vinegar, vegetable oil, mayonnaise, sour cream, lemon juice, salt, pepper or special salad dressings. Salads often include greens: dill, parsley, celery, green onions, garlic.

Classification of salad by ingredients:

fish salad - the salad contains fish, it can be either boiled or fried or canned;

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

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

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

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

prefabricated salad (combined) - may include several classifications at the same time. For example, a salad with chicken and pineapple or fish and herbs.

1.3 Technology of preparation of cold dishes and snacks

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

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

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

you can not combine warm and cold products, which leads to a deterioration in taste and rapid spoilage;

it is necessary to fill dishes (sour cream, mayonnaise, vegetable oil) just before the vacation;

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

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

To maximize the preservation of vitamin C in vegetables, fruits and other products, special processing conditions have been developed, which must be strictly adhered to. In particular, vegetables should be washed not in chopped, but in general, vegetables for cooking should be placed in boiling, salted water and cooked in a cauldron, closed with a lid, at low boiling, strictly observing the established deadlines. To preserve vitamin C in greens, it is important to avoid long shelf life and especially wilting.

The possibility of food poisoning when eating cold dishes is aggravated by the fact that even with very high contamination with microorganisms, they do not inspire any suspicion to consumers, since their organoleptic characteristics - appearance, smell, taste - do not always change. This imposes a great responsibility on the chefs for strict adherence to sanitary rules in the preparation of various cold dishes.

It is especially necessary to ensure that fresh and boiled vegetables are processed on separate boards when preparing them in the form of semi-finished products, which are supposed to be stored for some time.

In order to comply with sanitary requirements, each worker, before proceeding with the culinary processing of the product, must check the cleanliness of his "workplace, the condition of the equipment and utensils that he will use."

The cleanliness of the workplace must be maintained at all times during product handling. It is necessary to monitor the equipment and inventory that are used in cooking; food waste must be disposed of in a timely manner.

When cooking, the duration of the primary processing of the product should be reduced.

If possible, manual cutting of food should be avoided, which contributes to increased contamination. There are special machines for cutting raw vegetables and meat products. In their absence, in some cases, it is advisable to use various devices for cutting boiled vegetables.

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

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

For cold dishes, the following implementation dates are set at a temperature not higher than 6-8 ° C, see table 1.1.

Table 1.1 Storing cold meals and snacks

Salads and vinaigrettes have a short implementation period. In the absence of cold, the period for selling these dishes should not exceed 30 minutes from the date of manufacture. The short term of sale of salads and vinaigrettes makes them difficult to manufacture, but it is easy to sustain it if you practice the preparation of these dishes from semi-finished products. Chopped boiled vegetables can be stored for up to 12 hours. Fresh vegetables and herbs must be sorted out and washed. Pickles, pickled cucumbers, tomatoes can be sliced. Meat, fish can be pre-cooked or fried.

At a temperature of 8 °, food can be stored whole and sliced \u200b\u200bfor up to 24-36 hours.

It is better to store all prepared foods separately by type. If necessary (due to the lack of dishes, storage space), it is permissible to mix boiled carrots with potatoes and meat. Pickled, pickled vegetables should be stored separately under all circumstances. Mixing them with other products is permissible only 30 minutes before sale. Dressing salads with sauce should be done just before their release.

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

Product processing

Vegetables, herbs and mushrooms. The potatoes are thoroughly washed and boiled, and then cooled and peeled; red beets are also processed. It is recommended to sort these vegetables according to the size of the tubers before cooking.

Carrots, turnips, rutabagas are first peeled and boiled uncut; these root vegetables can also be cooked cut into circles, cubes, strips, etc.

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

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

Asparagus is peeled, starting from the head, washed, tied in bunches and boiled in salted water, cooling in the same broth.

Green bean pods and peas are processed as follows: the veins connecting the halves of the pod are removed, for which the ends of the pod are broken and the veins are ripped off in the opposite direction from the break, then the bean pods are cut across into three to four parts or chopped lengthwise in the form of noodles.

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

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

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

Capsicums are washed, the stem and seeds with pulp are removed, then washed again and placed in cold water for 30 minutes to remove excess bitterness.

The tomatoes are washed, the stalk attachment site is cut out. For salads, tomatoes are cut into even circles, and for stuffing tomatoes, the top is cut off and the seeds are removed along with the juice.

Greenhouse cucumbers, greenhouse cucumbers and young ground cucumbers are only washed, and overgrown cucumbers are cleaned of skin and seeds.

Fresh carrots, zucchini, celery, used in various salads, are peeled, washed and finely cut into strips, cubes or slices.

From lettuce and green onions, spoiled and wilted leaves are separated, then the greens are washed in cold running water and stored in baskets or sieves in a cold room until use. Dust and sand are shaken off the sorted dill, then the dill is washed and dried.

Mushrooms are sorted by type, removing poisonous and spoiled ones. When cleaning mushrooms, cut off the bottom of the contaminated leg. Peeled mushrooms are washed well, after which they are boiled, salted or pickled.

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

The part of the balyk (white fish and sturgeon) intended for cutting is preliminarily cleaned from the skin; the stripped part is wrapped in parchment paper, thus protecting it from winding.

The herring is peeled from the skin, the entrails are removed and cut into fillets, the spine and rib bones are removed, or left on the bone. If the herring is very salty, then it is soaked cleaned for several hours in cold water or milk.

The ham (ham) is divided into parts, the skin is cut off and cleaned. The ham (roll) is processed in the same way as the ham; the casing is removed from the sausages.

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

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

For cooking such dishes as cold veal, cold pork, cold lamb, use the hind legs and shoulder blades. The legs are fried whole or in pieces that are easy to cut. At the shoulder blade, the meat is removed from the bones, rolled up and tied with twine and fried.

Poultry for cold dishes is treated in the same way as for hot ones: frozen poultry is thawed, dried and scorched with a gas burner, after which the neck with the head and legs (above the ankle joint) are chopped off. The goiter and entrails are removed from the scorched bird, washed, and, giving the carcass a convenient look for further processing, using a cook's needle and thread or tucking the legs and wings "into a pocket", they are fried with fat.

Small poultry is pre-fried until a fried crust is formed and brought to readiness in an oven. Large poultry (turkey, goose) are salted, sprinkled with fat and fried in an oven, periodically pouring over it with the juice released during frying. The readiness of poultry meat is determined using a cook's needle or fork: if the needle enters easily into the soft part of the leg and a clear juice is released, then the poultry meat is ready; if the juice is reddish, the poultry is not ready yet.

An old poultry with tough meat is placed in a deep bowl, poured with the fat in which it was fried, a little water is added, covered with a lid and stewed until the poultry meat is tender.

The processing and cutting of piglets is carried out as follows: scalded and wool-free piglets are wiped with a clean cloth, rubbed with flour to make the skin dry and the hairs easier to lag behind the skin surface, then they are scorched on the non-smoking flame of an alcohol lamp or a gas burner. After singing, the piglets are gutted and washed. Newly killed piglets are placed in cold water for 2-3 hours to remove the blood.

Piglets intended for portioning and for preparing aspic, after processing, are wrapped in a clean cloth or parchment, tied with twine, put in a fish kettle, poured with cold water, add some finely chopped roots, salt, bay leaf, pepper and cook at low boil in within 50-60 minutes. Piglets intended for stuffing are skinned with a part of the pulp after primary processing (the skin is not removed from the head), the head is left intact and is not separated from the carcass.
Then the skin is sutured along the incision line, leaving a small hole near the neck through which the stuffing is done. The pulp remaining on the bones is cut off and used to prepare minced meat.

To prepare meat jelly, beef legs and lips, pork heads and legs are carefully scorched; at the same time, make sure that the skin and bone are not burnt. The burned parts are cleaned with a knife, and the burned ones are washed with a brush in warm water.

Fish. For cold dishes, sturgeon, stellate sturgeon and beluga are cut as follows: if the fish is frozen, then it is first thawed, and then the head is chopped off; for this, on both sides under the pectoral fins, an oblique incision is made towards the head and the cartilage is cut. After removing the head, the fish is placed with its back up, the upper fin, dorsal bugs are cut off and plastered.

When plating, the fish is cut longitudinally into halves or links. The incision line during plastation should pass through the middle of the fatty layer of the spinal cartilage and vyzigi. Plating fish is best done when not completely thawed. The vasigas are removed from the links, after which they are washed, and then scalded with hot water to facilitate the removal of small scales and side bugs.

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

After scalding and stripping, the fish is washed again, placed on the grill of the fish kettle, skin side down, poured with cold water, finely chopped roots, onions, bay leaves, pepper, a little salt are added and brought to a boil. Then the heating is reduced and cooking is carried out without boiling for 40 - 50 minutes (from the moment the water boils). If the chef's needle enters the flesh freely, the fish is ready. The finished fish is removed from the broth, the cartilage is removed, the fish is washed with hot water and placed for 3-4 hours to cool.

In the absence of fish kettles with grates, the fish is tied with string and boiled in a shallow dish; in some cases, it is allowed in baking trays in an oven, covering with oiled paper.

For fish jelly, food fish waste is used - skin, fins, bones and heads, from which the gills are previously removed. Fish waste is thoroughly washed and boiled in kettles or pots.

To decorate a dish, they usually select the products that make up it, cut them into various figures, which are placed on top of the dish, giving it a beautiful look. When decorating salads and vinaigrettes, green salad, parsley, celery, etc. are often used. The products that make up the dish and are intended for its decoration are not recommended to be poured with sauce.

Salads are served in salad bowls or deep vases (if several servings are served in one bowl).

Pickled and stuffed vegetables should also be served in salad bowls or deep dishes.

Vegetables are decorated with herbs, salad or green onions, sprinkled with finely chopped dill or parsley on top.

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

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

Cold sturgeon, stellate sturgeon and beluga are cut one piece per serving; cutting is performed obliquely so that the piece is wide; a piece of fish is placed on a dish or plate and garnished in the same way as a meat delicacy. In addition, finely chopped jelly is served as a garnish for the fish; this jelly can be used to decorate a dish by cutting figures out of jelly and placing them around the fish. Horseradish sauce for cold dishes should be served separately in a gravy boat or in a power outlet.

Roast beef, pork, veal, lamb, stuffed chickens and piglets are cut into 2-3 pieces per serving, put on one side of the dish, and a side dish of fresh, salted and pickled vegetables, jelly, salad and herbs is placed on the other.

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

Each portion of the jellied dish and jelly, if they are poured not in molds, but on baking sheets, is cut out with an oscillating motion of a knife so that the edge turns out to be corrugated. Jellied fish and jellies are decorated with salad and herbs, sauce is served separately. Pates, game cheese are served without garnish and decorated with salad and herbs. Garnish with dishes should be placed on the right side of the garnished product.

1.4 Technological features of the cold shop

At all stages of the preparation of cold dishes, there should be no deviations from employees' compliance with the rules of personal hygiene.

A wide assortment of cold dishes, a variety of products used for their decoration, and a variety of culinary processing methods, high requirements for sanitary conditions require deep and versatile knowledge and practical skills from the chef. Therefore, their production should be entrusted to highly qualified cooks.

To ensure the necessary sanitary quality of cold dishes and high labor productivity, it is necessary to equip the cook's workplace with a sufficient amount of equipment, inventory and tools.

As noted above, the cold shop should be equipped with a refrigerator or other types of refrigeration devices, the capacity of which is calculated by the amount of raw materials, semi-finished products and ready meals stored in them. It is necessary to have shelves for ready meals in refrigeration units.

For cutting meat, fish, gastronomic products, machines such as sausage cutters are needed. For vegetables - vegetable cutters or simple devices. You can quickly and beautifully cut eggs in an egg cutter.

For slicing bread into sandwiches, you need to use bread slicers.

In the manufacture of many cold dishes (pates, chopped herring, etc.), a meat grinder is used to grind products, and in some cases a pulverizing machine, if such complex dishes are made as game cheese, galantine, etc.

In addition to conventional floor-standing boilers, which are used for cooking food, special boilers for cooking fish are needed in the cold shop. The workshop should be equipped with utensils for giving the dishes a certain shape - baking trays, molds for aspic dishes, pies and other molds and cavities of different styles and sizes.

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

When making salads, vinaigrettes in large quantities, the use of conventional boilers is inconvenient: it is difficult to distribute vegetables evenly, since they wrinkle when stirred.

A baking sheet with high sides, going slightly on a cone, is convenient for this purpose. The components of salads, vinaigrettes are laid in it in even layers, and two-, three-fold mixing in its transverse direction ensures a uniform composition of the dish.

Along with the usual large, medium and small chef's burdens in a cold workshop, gastronomic burdens, a metal broom, a mortar with a pestle, sieves, sieves and a number of other items that cannot be dispensed with are needed.

Most of the cold dishes are portioned and made out directly in the workshop, therefore, it is highly desirable to have a closed rack (preferably a mobile one) for storing them.

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

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

Equipment, inventory and tools should be distributed among the workplaces of the workshop and conveniently located. Everything you need should be at hand so that the chef does not spend too much time navigating and looking for the right dishes or tools.

The correct equipment of workplaces ensures an increase in labor productivity and allows you to produce high quality products.

2. Cooking vegetable salads

2.1 Commodity characteristics of raw materials for the preparation of vegetable salads

Salads and vinaigrettes are essential sources of vitamins for humans, and mainly the most deficient vitamin C.

Most salads contain at least 10 mg of vitamin C (per 100 g of salad), in a salad with green onions and fresh tomatoes - up to 18 mg%, with fresh cabbage - 26 mg%, and with sweet peppers - up to 40 mg%. It all depends on the selection of products. When used in salads and vinaigrette vegetables and greens rich in carotene (carrots, tomatoes, bell peppers, onions, celery and parsley), the content of this vitamin instead of the usual 0.3-0.7 mg% can reach 1 mg% or more (in carrot salad - up to 9 mg%). There are few proteins in salads and vinaigrettes (about 1%), with the exception of those salads to which eggs, boiled meat or fish are added (2-5%). There is very little own fat in vegetables and herbs, but since we often fill them with vegetable or animal fat, in general, dishes made from them contain up to 4-5% fat, and sometimes up to 20%, if the hostess did not skimp on I sour cream, mayonnaise or vegetable oil. The content of I carbohydrates usually ranges from 2-7%.

The energy value depends on the amount of fat, meat or fish additives and for vegetable dishes, accordingly, ranges from 50-100 kcal, and for meat and fish dishes, 200-270 kcal per 100 g.

Vegetables have a pleasant taste and aroma, have a beautiful and varied color, so they are widely used to decorate culinary dishes and products, which gives them an appetizing look.

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

Vegetative vegetables:

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

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

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

onions: onions, leeks (green), garlic;

salad spinach: lettuce, spinach, sorrel;

dessert: rhubarb, asparagus, artichokes;

spicy: dill, tarragon, basil, marjoram, etc.

Fruit vegetables:

pumpkin: cucumbers, pumpkin, zucchini, squash, melons, watermelons;

tomato: tomatoes, eggplants, peppers;

legumes: peas, beans, beans;

cereals: sweet corn.

The nutritional value of vegetables is determined by the content of carbohydrates, vitamins, minerals and other substances in them.

Vegetables are rich in carbohydrates (starch, sugars, pectins, fiber, etc.). Contains almost all currently known vitamins, except for vitamins B12 and D.

Foods that contain a very high percentage of vitamin C include: parsley, dill, green onions, cauliflower, tomatoes, sorrel, etc.

Vegetables colored green or orange-red are rich in carotene (provitamin A): green onions, parsley and dill, carrots, tomatoes, red peppers.

Vitamin P (flavones and kakhetins) is rich in carrots.

Many vegetables contain organic acids (malic, citric, oxalic, tartaric, etc.), various flavoring, aromatic and tannins, as well as enzymes.

The mineral composition of vegetables containing potassium, sodium, phosphorus, iron and other elements necessary for the normal functioning of the body is very valuable.

It is especially important that vegetables have a lot of alkaline elements (potassium, sodium, calcium), thanks to which the ratio of acid and alkaline elements necessary for the body is maintained.

Vegetables are rich in trace elements (cobalt, manganese, nickel, copper, etc.), which are also necessary for the normal functioning of the body.

Garlic, onion, parsley, celery and others contain flavoring and aromatic substances that stimulate appetite and release digestive enzymes.
Vegetables such as onions, garlic, horseradish and others contain phytoncides that kill microorganisms or retard their development.

The value of vegetables in nutrition is very great, and their main advantage lies in the fact that they can be used to prepare a variety of healthy and tasty dishes, side dishes, snacks that are easily assimilated by the human body and contribute, in addition, to the better assimilation of any other food consumed together with vegetables.

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

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

Vegetables occupy one of the leading places in the human diet, therefore catering enterprises are obliged to offer consumers the largest possible selection of excellent, deliciously prepared vegetable dishes.

2.2 Salad cooking technology

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

When accepting, attention is paid to the quality and weight of the batch of vegetables. The amount of waste during processing and the quality of finished dishes depend on the quality of raw materials.

Sort vegetables by size, ripeness, shape and other criteria that determine culinary use. When sorting spoiled vegetables, mechanical impurities are removed. Most vegetables are sorted by hand. At large enterprises, potatoes are sorted in machines.

Dirt is removed during washing. Vegetables are washed in baths. At large enterprises, tubers are washed in vegetable washing machines. This operation is necessary not only from a sanitary point of view, but also allows you to extend the life of the potato peelers, since the sand that gets into them causes premature wear of the moving parts of the machine.

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

Consider two ways to prepare salads.

The first way. The products are cut into thin slices, mixed, seasoned with sauce or dressing, stacked in a salad bowl, vase or on a plate and decorated with the products that make up the salad.

Second way. Some of the products (1/3) are mixed, seasoned with mayonnaise sauce and put in a slide in a salad bowl or vase. Thin slices of meat, poultry, fish, crabs, wedges or slices of eggs are placed on a salad slide, depending on the ingredients of the salad; the rest of the products are placed around the slide in small piles. The eggs are cut into slices with a special device. A sprig of greens, parsley or lettuce is placed in the middle of the salad slide. Before serving, vegetables laid around the slide are poured with dressing or sauce. Sauce for salad can be served separately in a gravy boat.

The composition of salads must include greens - dill, parsley, celery, green onions.

So that the taste and appearance of salads does not deteriorate, it is better to cut and mix products, as well as season salads just before serving. You can fill the salad with sour cream, mayonnaise or a mixture of them, as well as vegetable oil. If desired, grated and slightly salted horseradish can be added to sour cream, and salad dressing can be prepared with vegetable oil. To do this, mix the oil with vinegar, salt, sugar, mustard, ground pepper (optional), shake the mixture well and pour over the salads.

Pounded garlic can be added to add a pungent flavor and aroma to the salads.

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

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

Chopped vegetables should not be kept in water because it extracts valuable minerals and nutrients from them. If it is necessary to store prepared vegetables for a longer period, they are covered with a damp cloth and placed in the cold. The cheese should be cut with a knife heated in hot water.

Products intended for the preparation of raw salads should be at room temperature, but it is better if they are cooled to 10 ° C. The combination of hot and cold foods causes their rapid wilting, and often spoilage of vegetables and herbs.

For the preparation of salads, be sure to use enamel, ceramic, glass or plastic dishes. We recommend using wooden, horn or plastic forks and spoons to stir the salads. These devices are also used when serving salads on the table.

The contact of vegetable and fruit juices with pure metal (iron, copper, aluminum, etc.) when interacting with salt and acetic or other acid gives an unpleasant metallic taste to salads and often causes the formation of toxic compounds.

Salads made from heat-treated meat and vegetables are seasoned and decorated no earlier than 45 minutes before serving. The exception is salads made from root vegetables (potatoes, sugar or red beets, celery). Overstocking salads lose their good appearance and taste and can be hazardous to health.

The components of the salads should be stored in a separate container, if possible, in the refrigerator until they are mixed.

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

Salads should not be stirred frequently because this increases their contact with the air, resulting in a deterioration in their appearance and taste. Vegetables should be placed during cooking not in cold water, but in boiled water - this way more vitamins are preserved. A lot of vitamins go into the broth, so do not pour it out, try to use it for soups, sauces.

Conclusion

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

Cold meals and snacks are usually served at the beginning of a meal. They complement the composition of the main dishes, decorate the table, satisfy hunger, whet the appetite and complement the nutritional value of the diets.

A variety of cold dishes and snacks are classified according to the types of raw materials and methods of preparation.

Cold and heat treatment of products included in the recipe for cold dishes and snacks is basically the same as for hot dishes, however, in relation to cold dishes, even more careful observance of sanitary requirements for their preparation, storage and sale is necessary, since some dishes do not need in heat treatment.

At all stages of the preparation of cold dishes, there should be no deviations from employees' compliance with the rules of personal hygiene, and proper organization of the workplace is also necessary.

List of used literature and sources

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

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

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

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

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

6. Vasilyeva I., Myasnikova E., Bezryadnova A. Technology of production of public catering. Textbook and workshop. Yurayt, 2016 - 414p.

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

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

9. Dotsenko V. Practical guidance on sanitary supervision of food and processing industries, public catering and trade. GIORD, 2013 - 832s.

10. David E. From vegetables. Azbuka-Atticus, 2014 - 192p.

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

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

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

14. Timofeeva V.A. Commodity research of food products. Textbook. Rostov n / a: Phoenix, 2006 - 260s.

15. Usov V. Organization of production and services at public catering establishments. Academia, 2012 - 432p.

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

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

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Baskets - made from puff and unleavened dough. Used to serve various products and culinary products (salads, pates, tongue, ham, crabs, squid, etc.). Yield 100 g (2 - 4 pcs) per serving.

Volovany - made from puff pastry. Used for serving caviar, chicken, ham, salted fish and salads. Yield 80 g (2 - 4 pcs) per serving.

From fish products for the preparation of baskets and volovans, you can use granular, pressed and chum caviar, balych products, salted fish, hot and cold smoked, as well as a variety of canned fish.

From meat products, you can use ham, various sausages, boiled and fried meat products, as well as other meat gastronomic and culinary products.

Products selected for baskets and volovans should be combined in appearance, color and taste.

For decoration, butter, meat mixtures, mayonnaise, fresh and pickled cucumbers, red bell peppers, eggs, lemon, fruits, etc. are used.

If the baking of tartlets is organized in the workshop, then a separate room is allocated for the production table and oven.

Algorithm for making baskets (tartlets)

Recipe:

Wheat flour 1657 g, table margarine 386 g, milk 386 g, sour cream 200 g, melange 228 g, sugar 57 g, salt 17 g.

Dough weight 2841g

Yield 100 pieces of 25 g

	Cooking baskets (tartlets) semi-finished product. Melange, salt, sugar are dissolved in milk, flour (50%), softened margarine and sour cream are added. I mix everything until smooth and add the rest of the flour.
	The finished dough is rolled out into a layer 2 - 3 mm thick and circles are cut to fit the molds.
	Cut out circles are laid out in molds, pressed to the inside of the dough, pierced in several places, filled with peas or cereals to maintain their shape and baked at a temperature of 200 0 С for 5 - 7 minutes.
	When the baskets are browned at the top and bottom, they are taken out of the molds, freed from cereals, cooled and filled with various salads, meat, fish products.

Salad baskets ... Baked baskets are filled with ready-made salad (capital, with poultry or game, meat, hot smoked fish or seafood), decorated with products that are part of the salad and herbs.

Pâté baskets. The baskets are filled with ready-made liver pate, the surfaces are decorated with eggs, mayonnaise with gherkins and herbs.

Baskets with minced poultry or game (sat. recipes )

Butter dough 110, chicken 286 (197) or hazel grouse 2/3 pcs (139). Boiled pulp without skin 75.

Oil sl. 20, eggs ½ pcs, Madeira wine 10, nutmeg 0.05. Minced meat mass 125, cheese 11. P / f mass 245. Finished basket mass 200.

In tins, oiled (2g from the norm), put a thin layer of butter dough, fill with minced meat, sprinkle with grated cheese, sprinkle with butter (3g from the norm) and bake.

For the preparation of minced meat: boiled chicken (game) meat is combined with butter and broth from the stew (10% of the mass of minced meat) and passed through a meat grinder with a fine grid 3-4 times. Add raw egg yolks, salt, powdered nutmeg, wine. Beat well, add whipped egg whites and mix gently. Fill the baskets.

The baked baskets are freed from the molds and served.

Tongue or ham baskets. The baskets are filled with finely chopped boiled tongue or ham. Dressed with mayonnaise with gherkins and decorated with herbs.

Seafood baskets. Prepared boiled seafood (squid, shrimp, crabs, scallop) is placed in baskets and decorated with herbs.

DEPARTMENT OF EDUCATION OF THE CITY OF MOSCOW

State budgetary professional educational institution

moscow city

“Politechnical technical school No. 47 NAMED AFTER V.G. FEDOROVA "

(GBPOU PT No. 47)

Certification pedagogical measurement materials

in the discipline TECHNOLOGY OF PREPARING COMPLEX COLD COOKING PRODUCTS professional cycle of disciplines

basic training

for specialty / vocational vocational education

Test specification

The name of the discipline	TECHNOLOGY FOR PREPARING DIFFICULT COLD COOKING PRODUCTS
The name of the cycle of disciplines	professional discipline cycle
Codes and names of specialties (professions) for which it is possible to use APIM	19.02.10 Technology of public catering products
Test purpose	checking the quality of students' knowledge
The number of tasks in the test ticket
Number of test ticket options
Test ticket form	open, closed, for compliance
Test placement strategy	By topics, by difficulty level
Evaluation criterion	The mark "5" (excellent) is given to students for correct answers, which make up 91% or more of the total number of questions (28-30 points);
Checking algorithm	Scaling the pedagogical test
Testing time
Developers	Eyduk I.V.
Year of development of APIM

	Name of the topic of the task		Time to solve the task	FSES requirements for the level of training	Matching questions in the test
				The degree of mastering DE
Section name
	Section 1. Organization of work in the cold shop for the preparation, design and sale of complex cold culinary products
	Topic 1.1. Classification, assortment and principles of production of complex cold culinary products
	Topic 1.2.Organization of work in the cold shop
	Topic 1.3. Quality assessment and rules for the selection of the main types of raw materials and additional ingredients
	Section 2. Organization of preparation and preparation of complex cold sauces
	Topic 2.1. Assortment and technology of preparation of complex cold sauces.
	Section 3. Organization of preparation and preparation of canapes, light and complex cold snacks
	Topic 3.1. Assortment and technology for preparing canapes, light and complex cold snacks

Testing instructions

Before starting testing, students should be familiar with the purpose, features (number of tasks, time to complete, types of questions and rules for answers, etc.), rules and time frames for testing.

Students are not allowed to move around the classroom, talk; if a student has a question, he needs to raise his hand and wait for the teacher to come up.

The student is allowed to use draft sheets, reference materials, calculator, if they are required by the test conditions.

Before testing, answer forms are signed and brief instructions on how to complete the task for the tested are given:

read the test items carefully;

in the process of work, it is not allowed to communicate with each other;

the answers are written clearly and legibly;

the test-taker's surname, faculty, course, group are entered in the form.

After a brief instruction, the test students are handed out blanks, the time of the start of work is recorded.

After the expiration of the time, the work stops and is submitted for verification.

Discipline test Technology of preparation of complex cold culinary products professional cycle of disciplines

for vocational schools19.02.10 Technology of public catering products

OPTION 1

The task

1. Serving temperature of cold snacks

2. The windows of the cold shop must face:

1) north

2) west

3) east

4) north or northwest

3. The height of the ceilings in production workshops must be at least:

1) 2.2 m 2) 2.5 m 3) 3 m 4) 3.3 m

4. Cold shop microclimate factors:

1) temperature and humidity

5. The form of cutting vegetables for making the sauce "Marinade vegetable with tomato":

1) small cube

4) straws

6. Which sauce is derived from "tartar" sauce:

1) "Marinade" 3) "Polish"

7. Which sauce has a uniform consistency:

2) "tartar" 4) vinaigrette sauce

8.

9.A light snack served in bars in Spain with beer or red wine:

1) pita 3) sandwich

2) burger 4) pincho

10. The protein of this vegetable is considered complete and equates to the protein of a chicken egg:

1) potatoes

2) cabbage

3) celery

11. In order to prevent staining of vegetables in the vinaigrette, beets after cutting need _____________________________________________________________.

12. The time during which employees carry out the process of preparing food and its implementation is considered _______________________________________.

13. To reduce the fat content of mayonnaise, _______________________________________ can be added to it.

14. Releases ethylene and can cause premature ripening of nearby fruits, so it is added before dressing fruit salads: __________________________.

15. The mass of bread for an open sandwich is ______________.

16. Portioning of ready-made cold meals and snacks should be carried out in a room with an air temperature of ________ on tables with a cooled work surface.

17. For the preparation of sandwiches with fatty foods, as well as foods with a pronounced taste and smell, it is recommended to use bread: ____________________.

18. According to the composition of the products, determine the name of the sauce: carrots, onions, parsley (root), tomato puree, vegetable oil, vinegar, sugar, fish broth. _______________________________________________.

19. Establish a correspondence between the correct use of cutting boards in the preparation of culinary products

CUTTING BOARD COLOR PRODUCT TYPES

A) green 1) vegetables

B) brown 2) raw meat and poultry

B) blue 3) dairy products, cheese, bread

D) white 4) seafood and fish

5) semi-finished products after heat treatment

2. Allowed to be placed on the basement floor, without natural light:

1 ) cold shop 3) warehouses

2) administrative premises 4) vegetable shop

3. The walls of the cold shop are faced with ceramic tiles to a height:

1) 1 m 3) 1.6 m

2) 1.5 m 4) 1.8 m

4. Incoming quality control consists of:

1) control of incoming raw materials

2) control of the organization of the workplace

3) control of the organization of the technological process

4) check of equipment

5. Form of cutting gherkins for "Tartar" sauce:

3) straws

6. Mayonnaise sauce is included in the group:

1) egg-oil 3) in vegetable oil

2) on vinegar 4) oil mixtures

7. Optimum temperature of vegetable oil for making mayonnaise:

1) 2… 4C 2) 6… 8C 3) 16… 18C 4) 22… 24C

8. Cut the bread into slices 1..1.5 cm thick for sandwiches:

1) open 3) canapes

2) closed 4) eateries

1) tapas 3) finger food

2) pincho 4) sandwich

10. This vegetable contains tartronic acid, which delays the conversion of carbohydrates and fats in the body:

1) b \\ k cabbage

2) carrots

Task 11-18. Write the word in the answer field in the form of the corresponding case.

11. So that the horseradish sauce does not taste bitter, the horseradish root after grinding is necessary: \u200b\u200b_________________________________.

12. Production workers perform in the process of work at workplaces operations: _________________________________________.

13. If warm vegetable oil is used to make mayonnaise, then: _____________________________________________________.

14. Some varieties of this vegetable are superior to carrots in the amount of carotene

_______________________________________ .

15. The nutritional advantage of vegetable oil is the absence of

__________________________________.

16. Terms of sale of salads, vinaigrettes, gastronomic products _________.

17. According to the cooking technology, sandwiches are divided into: ________________, ___________________ and _____________________.

18. According to the composition of products, determine the name of the sauce: carrots, onions, parsley (root), vegetable oil, vinegar, sugar, starch, water. _______________________________________________.

Task 19 -20. Establish correspondence.

A) First 1. Treatment with a solution of detergent

B) Second 2. Disinfection 5 min at 40 ... 50C

C) Third 3. Soaking in warm water for 5 ... 10 minutes

D) Fourth 4. Rinsing with running water

5. Disinfection for 15 minutes at 100C

20. Determine how many servings of marinade fish can be released with 6 kg of sauce.

The sauce yield for 1 portion is 75 grams.

OPTION 3

The task1-10 choose one correct answer.

1. Coefficient of illumination of the cold shop:

2. Control of the organization of the technological process and workplaces in the processing of raw materials:

1) operational 3) input

2) organizational 4) organoleptic

3. Recipes of cold sauces are given in the Book based on:

1) 1 serving

2) 500 grams

3) 100 grams

4) 1000 grams

4. A sauce consisting of egg yolks, mustard, vegetable oil and vinegar:

2) "Polish"

4) marinade

5. The mass of one chicken egg is accepted in the Collection of recipes:

1) 38 grams

2) 40 grams

3) 42 grams

4) 50 grams

6.What is the purpose of mayonnaise is sometimes prepared with white sauce:

1) increasing calorie content

2) lowering calories

3) expanding the range

4) creating consistency

7.The second name of the snack sandwich:

1) toast 3) sandwich

2) bruschetta 4) canapes

8.Sandwich that can be served as a main course:

1) Canapes 3) Sandwich

2) Toast 4) Finger food

9. Snack for "three bites:

4) Finger food

10.Number of products for a complex sandwich:

1) 2 - 3 2) 3 - 6 3) 4 - 5 4) 3 - 4

Task 11-18. Write the word in the answer field in the form of the corresponding case.

11. When preparing the mayonnaise sauce, a more stable emulsion is obtained with the whipping method: __________________________________________.

12. The most effective method of practical training of production personnel is: ______________________________.

13. Unstable emulsions in which vegetable oil is emulsified in a vinegar solution are called: _________________________________.

14.When carrying out the marriage of cold dishes and snacks, you must first: ___________________________________________.

15. To preserve color, red cabbage is recommended to be washed: ____________________________________________.

16. The consumption rates of vegetables, fruits and herbs can be increased or decreased by: _________.

17. Only one fetus fully satisfies the daily requirement for vitamin C: ____________________.

18. According to the composition of the products, determine the name of the sauce: egg yolks, vegetable oil, mustard, salt, sugar, vinegar. _______________________.

Task 19 -20. Establish correspondence.

19. Establish a correspondence between the consumption of salt and spices for the preparation of cold meals and snacks.

DESCRIPTION QUANTITY PER SERVING

A) salt 1) 3 - 5 g

B) ground pepper 2) 0.01 g

B) peppercorns 3) 0.05 g

D) bay leaf 4) 0.02 g

20. Determine how many servings of marinade fish can be released with 3 kg of sauce. The yield of the sauce for 1 portion is 50 grams.

OPTION 4

The task1-10 choose one correct answer.

1. The remoteness of the workplace from the window should not exceed:

3) 8 meters

4) 10 meters

2. In accordance with the standards of illumination, 1 m2 of area should account for:

1) 10 W 2) 20 W 3) 30 W 4) 100 W

3. Recipes for cold snacks are given in the Recipe Book based on:

1) 1 serving

2) 500 grams

3) 100 grams

4) 10000 grams

4. This fruit contains enzymes that help to soften meat:

5. Sauce of mashed plums, basil, cilantro, garlic and red pepper:

1) tkemali 3) plum

2) fruity 4) pesto

6. Factors of the microclimate of the cold shop:

1) temperature and humidity

2) temperature and air velocity

3) temperature, humidity and air velocity

4) temperature, humidity and heat radiation from equipment

7. Which cold sauce has a uniform consistency:

2) "tartare" 4) sour cream

8. Thickness of slicing bread for canapes:

1) 0.5 - 0.7 cm 2) 0.6 - 0.7 cm 3) 0.7 - 0.8 cm 4) 0.8 - 1 cm

9. Cold appetizer "two bites":

1) tapas 3) finger food

2) pincho 4) sandwich

10. The water contained in this vegetable dissolves many toxic substances in the body:

1) tomato 3) spinach

2) cucumber 4) leek

Task 11-18. Write the word in the answer field in the form of the corresponding case.

____________________________________________________________.

12. A reduction in the production cycle has now been achieved at enterprises using semi-finished products:

______________________________________________________________.

13. In the manufacture of dressings, in order to obtain a more stable emulsion, in addition to mustard, ______________________________________________ is used.

15. The mass of one portion of salad from fresh or boiled vegetables is ________________________.

___________________________________________ .

18. According to the composition of the products, determine the name of the sauce: vegetable oil, egg yolks, table mustard, sugar, vinegar, horseradish (root).

____________________________ .

Task 19 -20. Establish correspondence.

19. Establish a correspondence between the sequence of processing eggs when preparing cold snacks.

SECTIONS WASHING PROCESSING TECHNOLOGY

A) First 1. Rinsing with running water

B) Second 2. Disinfection 5 min at 40… .50С

C) Third 3. Disinfection 15 min at 100C

D) Fourth 4. Treatment with a solution of detergent

5. Soaking in warm water for 5 ... 10 minutes

20. Determine how many servings of jellied fish you can release if you have 6 kg of horseradish and vinegar sauce.

The yield of the sauce for 1 portion is 30 grams.

Answers to the test on the TECHNOLOGY OF COOKING DIFFICULT COLD COOKING PRODUCTS

professional cycle of basic training disciplines

№ p / p	Option 1	Option 2	Option 3	Option 4	Points
	Seasoned with vegetable oil	scald	mechanical	lowering calorie content
	Production	Main and auxiliary		High degree of readiness
	White sauce	Stratification of the emulsion	refueling	Egg yolks
		Yellow-fruited zucchini varieties	Check out the menu and recipe	parsley
		cholesterol	Acidified water
				Removing bitterness
		Open, closed and eateries		With fatty foods
	Vegetable marinade with tomato	Vegetable marinade without tomato		Horseradish mayonnaise
	A-1, B-5, B-4, G-3	A-3, B-1, B-2,
	150 servings			200 servings
						32 points

Criteria for assessing students' academic achievements:

For each correct answer the following is put:

Tasks of the 1st level of difficulty (tasks No. 1-12) - 1 point,

Tasks of the 2nd level of difficulty (tasks No. 13-18) - 2 points,

Tasks of the 3rd level of difficulty (tasks No. 19-20) - 3 points,

For an incorrect answer - 0 points.

The mark "5" (excellent) is given to students for correct answers, which make up 91% or more of the total number of questions (28-30 points;

The score "4" (good) corresponds to the test results, which contain from 71% to 90% of correct answers (22-27 points);

Score "3" (satisfactory) from 70% to 50% of correct answers (15-21 points);

Score "2" (unsatisfactory) corresponds to test results containing less than 50% of correct answers (less than 15 points).

Tests according to PM.02, MDK 02.01.

1. Name the range of complex cold culinary products:

a) sandwiches, salads, jellied dishes

b) salads, drinks, jellied dishes

c) sandwiches, soups, salads

d) sauces, salads, drinks

2.Sandwiches are classified into:

a) complex, liquid, open

b) simple, cold, sweet

c) snack bars, spicy, open

d) simple, closed, snack bars

3. Cold snacks are divided into:

a) canapes, volovany, rolls

b) sandwiches, vinaigrette, jellied

c) canapes, salads, rolls

d) salads, sandwiches, aspic.

4. Canapes are:

b) snack

c) drink

5. The basis of the canapé is:

a) bread, baguette, lavash

b) meat, cabbage, bread

c) bread, baguette, croutons

d) croutons, potatoes, meat

6. Choose the ingredients for the rye bread canapes:

a) butter, cucumber, cheese, tomato

b) ham, tomato, fresh cucumber, lemon

c) herring, onion, pickled cucumber, egg

d) butter cheese, grapes, olive

7. What are the dimensions of the canapes:

a) 3 x 4 x 0.5

b) 5 x 6 x 05

c) 10 x 10 x 10

d) 15 x 3 x 10

8. To decorate canapes use:

a) green oil, drawing mass, jelly

b) green oil, icing sugar, paprika

c) sugar, paprika, jelly

d) icing sugar, jelly, drawing mass

9. Term of realization of canapes:

a) 6 hours

b) 12 hours

c) 18 hours

d) 30 minutes

10. Methods for preparing complex snacks include:

a) cooking, frying, baking

b) pickling, skewering, whipping

c) marinating, stewing, blanching

d) sautéing, whipping, cooking

11. Complex cold snacks include:

a) snacks of their shellfish, assorted meat or fish

b) mini casseroles, vinaigrettes, terrines

c) mini casseroles, skewers, terrines

d) assorted meat or fish, vinaigrette, mini snacks

12. Term of realization of cold snacks:

a) 30 minutes

b) 48 hours

c) 36 hours

13. Ingredients of the complex cold snack "Matryoshka":

a) tomatoes, liver, oil

b) an egg, fried meat, sweet pepper

c) egg, sweet pepper, black caviar

d) black caviar, fish, liver

14. Ingredients of a complex cold snack chicken roll:

a) chicken, potatoes, carrots

b) cabbage, chicken, onions

c) prunes, cabbage, cheese

d) chicken, cheese, prunes.

15. Ingredients of a complex cold snacks table mushrooms:

a) mushrooms, herbs, potatoes

b) mushrooms, cabbage, carrots

c) mushrooms, tomatoes, cheese

d) mushrooms, potatoes, cheese

16. Complex cold sauces include:

a) mayonnaise, vinaigrette, Tatar

b) Dutch, vegetable marinade, soy sauce

c) madeira, polish, horseradish sauce

d) mayonnaise, sour cream, milk

17. Name the design options for complex cold snacks:

a) vegetable carving, icing sugar, sauces

b) paprika, sauces, caviar

c) caviar, icing sugar, sauces

d) sauces, vegetable carving, herbs

18. On the basis of mayonnaise with the addition of ketchup, prepare the sauce:

a) tomato

b) red main,

c) cocktail

d) vinaigrette sauce

19. On the basis of mayonnaise with the addition of pickled cucumbers, prepare the sauce:

a) Tatar

b) Polish

c) cocktail

d) rusk

20. On the basis of mayonnaise with the addition of garlic, prepare the sauce:

a) garlic

b) Tatar

c) Dutch

d) cocktail

21. What is the name of the complex sauce, which bears the name of the area in France:

a) mayonnaise

b) ketchup

c) Worcester

d) provencal

22. Choose a complex cold sauce for aspic meat:

a) vinaigrette sauce

b) Worcester

c) horseradish sauce

d) vegetable marinade

23. Volovany is made from dough:

a) biscuit

b) sand

c) puff

d) custard

24. Match a complex cold sauce to the cold roast beef:

a) vinaigrette sauce

b) mayonnaise

c) Worcester

d) vegetable marinade

25. Choose a complex cold sauce for cold fried fish:

a) vinaigrette sauce

b) Worcester

c) mayonnaise

d) vegetable marinade

26. Choose a complex cold sauce for boiled cold fish:

a) mayonnaise

b) Worcester

c) vinaigrette sauce

d) vegetable marinade

27. Name the range of complex cold dishes:

a) jellied meat, pate, sandwich

b) jellied fish, canapes, stuffed egg

c) jellied meat, pate, roll

d) cheese balls, roll, pate

28. Cold dishes are served by the exit:

29. Serving temperature for cold complex dishes:

30. For cooking fish jellied fish:

c) bake

31. Ingredients for cooking fish aspic:

a) fish, broth, gelatin

b) agar-agar, sour cream, fish

c) gelatin, broth, fish

d) starch, fish, milk.

32. Ingredients for making fish jelly:

a) gelatin, mayonnaise, carrots

b) broth, milk, agar-agar

c) broth, gelatin, spices

d) starch, sour cream, spices

33. To harden the jelly, it is kept in the cold:

a) 6 hours

b) 60 minutes

d) 30 minutes

34. To release the filler from the mold:

a) heat

b) cool

c) dip in boiling water for 3 seconds

d) put in boiling water for 3 minutes

35. Name the range of complex cold poultry dishes:

a) chicken pate, chakhokhbili, stew

b) chicken tobacco, breast medallions, chicken pate

c) fire cutlets, chicken pate, poultry for the capital

d) chicken pate, galantine, breast medallions

36. What organoleptic indicators are used to assess the quality of complex cold dishes:

a) appearance, color, smell, consistency, taste

b) smell, appearance, temperature

c) by the method of heat treatment, by the shape of the cut, consistency

37. Terms of realization of complex cold dishes:

b) 48 hours

at 6:00

d) 36 hours

38. What complex cold dishes are not allowed to cook in the summer season:

a) pickled

b) jellied

c) pates

d) stuffed

39. Ingredients for making salmon mousse:

a) olives, cheese, tomatoes, salmon

b) eggs, cheese, sausage, salmon

c) ham, salmon, cream, cheese

d) mini tartlets, salmon, eggs, tomatoes

40. Ingredients for making a complex assorted snack:

a) tomatoes, eggplants, zucchini

b) potatoes, eggplant, zucchini

c) tomatoes, cabbage, carrots

d) cucumbers, onions, zucchini

41. This allows you to add juiciness to a culinary product, to obtain the necessary flavoring and aromatic bouquet:

a) pickling

b) baking

c) wrapping

d) stuffing

42. This is sometimes the final stage before using a cold snack, and also precedes cooking:

a) wrapping

b) baking

c) pickling

d) stuffing

43. These are the most popular appetizers in French cuisine and are served not only as an appetizer, but also as a light main course:

a) rolls (terrines)

b) salads

c) pates

44. These snacks are shaped like a loaf of bread. In section, they can be triangular, semicircular and trapezoidal:

a) rolls (terrines)

b) carpaccio

c) pates

45. He is called the gray cardinal of culinary, it is made from wine, fruits and berries. They are used in restaurant cuisine not only to add spice, but also to soften meat tissues:

c) mustard

46. \u200b\u200bThey can be used both to decorate cold dishes and to add texture, taste and color:

b) greens

c) fruit

47. More of them are required for cold dishes than for hot ones:

a) salt and pepper

b) cream and vinegar

c) flavors

d) eggs and milk

48. When properly selected and used professionally, it imparts delicious taste to complex cold dishes and sauces:

49. To complex cold dishes, from poultry and fish is better suited:

a) red wine

b) fortified wine

c) brandy

d) white wine

50. So that the taste of wine when preparing complex cold dishes and sauces is not harsh, it:

a) bred

b) boil

c) cool

d) insist

51. So that the finished dish does not have a metallic taste, the wine is boiled in a bowl:

a) aluminum

b) cast iron

c) enameled

d) iron

52. The heads and legs of animals are used to prepare this cold dish:

b) jelly

c) jellied

d) pate

53. Cold sauces are prepared on its basis: Tatar, garlic, piquant and others:

c) sour cream

d) mayonnaise

54. To prepare a complex cold dish of pate (pate), use a shell of:

b) cabbage

d) synthetic film

55. What quantity of meat products is included in the blended meat roll:

56. In complex cold dishes, pates during baking, the resulting space between the filling and the dough is filled:

a) syrup

b) broth

c) oil

57. What kind of dough is used for making pâtés:

a) yeast

b) shortbread is not sweet

c) puff

d) custard

58. For stuffing eggs use:

a) cutlet mass

b) raw fish

c) caviar, cheese, mushrooms, salmon

d) stewed cabbage

59. Spicy profiteroles are prepared from dough:

a) custard

b) sand

c) biscuit

d) puff

60. Volovany are made from dough:

a) biscuit

b) sand

c) puff

d) custard

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