MINISTRY OF EDUCATION AND SCIENCE OF THE RNO-ALANIA

STATE BUDGET EDUCATIONAL INSTITUTION

SECONDARY PROFESSIONAL EDUCATION

"VLADIKAVKAZK COMMERCE AND ECONOMIC TECHNICAL KUM»

TESTS

by professional module

Organization of the cooking process and preparation of complex cold culinary products

Specialty 19.02.10 Technology of public catering products

Vladikavkaz 2015

MDK Technology of preparation of complex cold culinary products.

Section No. 1 Determination of the quality and safety of raw materials and its merchandising characteristics

1. Gastronomic products include:

a) raw materials

b) gourmet meat and fish products

in dishes

d) confectionery

1. What are the assortment of deli meats?

a) sausage, dumplings, raw smoked ham

b) ham, beef, boiled pork

c) sausage, ham, sausages

d) sausages, wieners, khinkali

1. Name the range of fish food products:

a) caviar, salmon, salmon

b) salted salmon, salmon, cod

c) sturgeon, fried fish, salted chum salmon

d) smoked trout, salted salmon, caviar

1. What are the organoleptic indicators of the quality of gastronomic products:

a) consistency, fat content, taste

b) heat treatment method, salt content, odor

d) consistency, smell, taste

5. At what temperature should gastronomic products be stored:

a) 4-6 ° C

b) 15-20 ° C

c) 20-25 ° C

d) -2, - 4 ° C

6.Name the assortment of hard cheeses:

b) Swiss, Dutch, Parmesan

c) mascarpone, cheddar, edamskiy

7.A range of mushrooms used to prepare complex cold dishes:

a) chanterelles, mushrooms, morels

b) champignons, milk mushrooms, honey mushrooms

c) truffles, shiitake, ho Chi Minh

d) porcini mushrooms, milk mushrooms, truffles

8. Name rare vegetables for complex cold dishes:

a) okra, zucchini, potatoes

b) okra, artichokes, physalis

c) onion, zucchini, pumpkin

d) savoy cabbage, potatoes, carrots

9. They are a piggy bank of vitamins, mineral salts, phytoncides, fiber, essential oils:

a) fish products

b) egg products

c) gastronomic products

d) vegetables

10. Name the range of flavors for complex cold dishes:

a) wine, wasabi, sugar

b) wine, sour cream, salt

c) oil, salt, vinegar

d) oil, gelatin, vinegar

11. Which cheeses include chunks, sausages and pasty ones:

a) to fused

b) to soft

c) to solid

d) to rennet

12. Name the range of soft cheeses:

a) Swiss, Dutch, mozzarella

c) dorogobuzhsky, roquefort, mozzarella

d) feta cheese, mascarpone, Dutch

13. Name the range of blue cheeses:

a) Swiss, Dutch, mozzarella

b) mascarpone, cheddar, edam

c) feta cheese, mascarpone, Dutch

d) brie, camembert, dorblue

14. Which product has its name derived from the method of production:

a) potatoes

b) cheese

c) meat

d) sausage

Section No. 2 Use of equipment for the preparation of complex cold culinary products

1. What are the vegetable cutters, depending on the purpose?

A. for cutting raw and stewed vegetables;

B. for cutting raw and boiled vegetables;

V. for cutting boiled and fried vegetables;

G. for cutting boiled and baked vegetables.

2.What is the purpose of blenders?

A. for wiping and grinding a small amount of food;

B. for whipping and wiping food;

B. for wiping and grinding large quantities of food;

G. for cutting raw and boiled vegetables.

3. What movement does the working tool (attachment) make in the mixer-whipping machine?

A. planetary;

B. reciprocating;

V. rotary;

G. is rectilinear.

4.In which workshops are slicers installed?

A. in vegetable, confectionery, hot;

B. in the cold, semi-finished product shop, in the confectionery;

V. in meat, hot, for cutting greens;

G. in fish, cold, flour.

5. For which workshop is the universal drive with the following set of interchangeable mechanisms intended: grinding, meat grinder, ripper, cutting meat into beef stroganoff?

A. vegetable;

B. meat;

V. hot;

G. cold.

1. What are ovens for?

A. for baking confectionery;

B. for frying semi-finished meat products, for baking vegetable and cereal dishes, puddings and cottage cheese casseroles;

B. for stewing meat, fish and vegetable dishes;

G. for cooking vegetable, meat, cereal dishes.

1. What processes does the combi steamer combine?

A. steamer and convection oven;

B. steamer and stove;

B. oven and stove;

D. oven and grill.

1. What is the name of food processing in a steam cooker?

A. "live steam";

B. welding in the main way;

B. letting go;

G. blanching.

9. What are the rules for the safe operation of electromechanical equipment?

A. check the sanitary condition of the equipment, assemble the machine according to the instructions, check its operation at idle speed. After finishing work, disconnect from the mains, rinse, dry and grease with edible unsalted fat. Wipe the outer surface with a damp and then dry cloth.

B. Assemble the car, check the idle speed. After finishing work, clean it, rinse it, dry it.

B. check the sanitary condition of the machine, assemble, load. After finishing work, clean and rinse the chamber and tools.

D. check the sanitary condition, idling. At the end of the work, grease the ends of the shafts with edible unsalted fat.

10.For what purposes is the steamer used in the preparation of complex cold culinary products?

A. to bring food to readiness using wet saturated steam at various pressures. The nutritional value of products, color, taste are preserved, assimilation and juiciness are increased.

B. to quickly bring food to readiness, frying, steam saturation.

B. for defrosting food, cooking with "hot steam", baking.

G. for cooking dietary meals, baking them on a steam.

Section # 3 Cooking complex cold culinary products.

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, volovans, rolls

b) sandwiches, vinaigrettes, aspic

c) canapes, salads, rolls

d) salads, sandwiches, aspic.

4. Canapes are:

a) dish

b) snack

c) drink

d) sauce

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) pickling, stewing, blanching

d) sautéing, whipping, cooking

11. Complex cold snacks include:

a) snacks of their shellfish, assorted meat or fish

b) mini casseroles, vinaigrette, 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

d) 2 hours

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

a) tomatoes, liver, oil

b) 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 appetizer 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, powdered 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 that 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:

a) 25-80 g

b) 100-120 g

c) 150-250 g

d) 250-400 g

29. Serving temperature for cold complex dishes:

a) 5-6 ° C

b) 10-12 ° C

c) 8-10 ° C

d) 15-20 ° C

30. For cooking fish jellied fish:

a) extinguish

b) fried

c) bake

d) boil

31. Ingredients for cooking aspic fish:

a) fish, broth, gelatin

b) agar-agar, sour cream, fish

c) gelatin, broth, fish

d) starch, fish, milk.

32. Ingredients for making fish jelly:

a) gelatin, mayonnaise, carrots

b) broth, milk, agar-agar

c) broth, gelatin, spices

d) starch, sour cream, spices

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

a) 6 hours

b) 60 minutes

c) 2 hours

d) 30 minutes

34. To release the filler from the mold, you should:

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 according to 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:

a) 24 hours

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 heat treatment:

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

d) mousses

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

a) rolls (terrines)

b) carpaccio

c) pates

d) mousses

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:

a) wine

b) vinegar

c) mustard

d) pepper

46. ​​They can be used both to decorate cold dishes and to add texture, taste and color:

a) cheeses

b) greens

c) fruit

d) flowers

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

a) salt and pepper

b) cream and vinegar

c) flavorings

d) eggs and milk

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

a) wine

b) sugar

c) salt

d) vinegar

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

a) red wine

b) fortified wine

c) brandy

d) white wine

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

a) aluminum

b) cast iron

c) enameled

d) iron

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

a) salad

b) jelly

c) jellied

d) pate

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

a) wine

b) cheese

c) sour cream

d) mayonnaise

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

a) pork

b) cabbage

c) test

d) synthetic film

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

a) 5

b) 9

at 3

d) 4

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

a) syrup

b) broth

c) oil

d) jelly

57. What kind of dough is used to make pates:

a) yeast

b) shortbread is not sweet

c) puff

d) custard

58. For stuffing eggs use:

a) cutlet mass

b) raw fish

c) caviar, cheese, mushrooms, salmon

d) stewed cabbage

59. Spicy profiteroles are prepared from dough:

a) custard

b) sand

c) biscuit

d) puff

60. Volovany are made from dough:

a) biscuit

b) sand

c) puff

d) custard

Section No. 4 Quality control of complex cold culinary products

1. Who controls the quality of products of public catering establishments?

A) sanitary-technological food laboratories;

B) the accounting department of the enterprise;

C) Quality control department of the enterprise;

D) the administration of the enterprise.

2) What guarantees food quality control for semi-finished products for complex culinary products?

A) completeness of investment and good quality;

B) poor quality;

C) underinvestment;

D) non-poisoning.

3) What is the advantage of the organoleptic research method over other methods?

A) quickness of assessment;

B) the subjectivity of the assessment;

C) the objectivity of the assessment;

D) impossibility of establishing the chemical composition.

4) How is the degree of thermal oxidation of frying fat determined?

A) colorimetry;

B) refractometry;

C) nephelometry;

D) iodometry.

5) What research method is used to identify sources of bacterial contamination in the event of food poisoning?

A) chemical;

B) physical;

C) bacteriological;

D) organoleptic.

6) What is a chef's needle for when carrying out a waste of finished products?

A) to determine the readiness of meat and fish;

B) to determine whether a dish is paid for;

C) to determine the juiciness of the dish;

D) to determine the uniformity of the dish.

7) When are the marriage results recorded in the marriage register?

A) before the start of the sale of products;

B) during the sale of products;

C) after the sale of products;

D) are not recorded.

8) Who is entitled to personal food scrapping?

A) young cooks;

B) cooks with extensive work experience;

C) qualified chefs;

D) production manager.

9) What is the optimal temperature in the room where the sensory evaluation of dishes is carried out?

A) 20 ° C;

B) 30 ° C;

B) 17 ° C;

D) 27 ° C.

10) What method is used to determine the content of SO 2 in sulphated potatoes?

A) iodometric;

B) refractometric;

B) nephelometric;

D) Mohr's method.

Answers to tests

Section # 1 Determination of the quality and safety of raw materials and its merchandising characteristics

Section # 2 Use of equipment for the preparation of complex cold culinary products

Section # 3 Preparation of complex cold culinary products

DEPARTMENT OF EDUCATION OF THE CITY OF MOSCOW

State budgetary professional educational institution

Moscow city

“NSolitechnicaltechnical school No. 47 NAMED AFTER V.G. FEDOROVA "

(GBPOU PT No. 47)

Certification pedagogical measurement materials

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

basic training

for specialty / vocational vocational education

Test specification

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 under 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 handed over for verification.

Discipline test Technology of preparation of complex cold culinary productsprofessional cycle of disciplines

for vocational education 19.02.10 Technology of public catering products

OPTION 1

Exercise

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 halls 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 selling it is considered _______________________________________.

13. To reduce the fat content of mayonnaise, add _______________________________________ 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: ​​_________________________________.

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

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

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 the 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 15 min 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

Exercise1-10 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 calorie content

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 for 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 you can release if you have 3 kg of sauce. The yield of the sauce for 1 portion is 50 grams.

OPTION 4

Exercise1-10 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 of 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 "for 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. By 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 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

Criteria for assessing the educational achievements of students:

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);

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

For the preparation of cold dishes and snacks, gourmet meat products, boiled and fried meat products are used.

Boiled and fried meat products. Beef, veal, piglet and tongue are served boiled.

Beef (parts of the hind leg), veal and tongue are boiled, cooled in broth and cut across the fibers into pieces (2-3 per serving), garnished with green salad, tomatoes, fresh and pickled cucumbers, green peas. Horseradish sauce with vinegar or sour cream is served separately in a gravy boat.

Fried meat dishes are made from beef, pork, veal and sometimes lean lamb. In this case, sirloin, thick and thin edges, ham and loin are used. The meat is fried in large pieces, cooled and cut across the fibers, 2-3 pieces per serving. Garnished with cucumbers, fresh or pickled tomatoes, white or red cabbage salad, pickled vegetables, green salad and chopped jelly. Horseradish sauce with vinegar or mayonnaise with gherkins, herbs is served separately in a gravy boat.

Boiled and fried meat products can be served as an assortment using at least three types: boiled tongue, high-quality sausages, ham, grilled meats, poultry, game, etc. Beautifully chopped food is placed on a tray, plate or multi-portion dish, arranged by color , and garnished with cucumbers, tomatoes, herbs, chopped jelly, etc.

Mayonnaise with gherkins is served separately with roast beef and platter.

The piglets are boiled whole. Prepared carcasses are wrapped in parchment, tied with twine and boiled for about 1 hour. To preserve the white color of the meat, the pigs are salted after cooking. Store them in salted broth. Before leaving, they are chopped into portions and served with horseradish seasoned with sour cream.

Jellied meat

Beef, veal and tongue are boiled in the same way as for main courses, cooled, and meat jelly is prepared in broth. The meat is cut across the fibers into portions or strips and poured in molds or on baking sheets, using boiled vegetables, herbs and boiled egg white for decoration. The technique of pouring poultry meat is the same as for fish products.

The meat tastes best in dark jelly (andob). The meat is stewed in large pieces, jelly is prepared on the resulting broth. Clarify the broth with an egg whites drawing.

Jellied meat is garnished with cucumbers, tomatoes, herbs or released without garnish. Horseradish sauce with vinegar or sour cream is served in a gravy boat.

The preparation of jellied dishes from a set of meat products (assorted) is practiced. Boiled or fried meat, veal, ham, tongue are chopped into slices or strips and poured in portioned (ring-shaped) forms, alternating in color or stirring. They are released without garnish with horseradish sauce or mayonnaise. Sometimes jellied platter is prepared in curly multi-portion forms (aspik) and garnished with bouquets of vegetables, pickled fruits and berries, chopped jelly, and herbs.

Pates

Pates are prepared of two types: from the liver and from the liver with the addition of chopped pork, veal, lamb, poultry and game.

To prepare liver pate, put finely chopped bacon in a hot frying pan and, when the bacon is melted, add finely chopped onions and carrots. the liver was softer. The cooled liver, together with vegetables and bacon, is passed twice through a meat grinder with a fine lattice, softened butter is added and mixed well. When leaving, the pate is made out of a paper envelope with butter, sprinkled with chopped boiled eggs, green onions.

To prepare pates with meat products, raw pulp of poultry, game, veal or pork is ground in a meat grinder, combined with fried and chopped liver (without carrots), passed through a meat grinder for the second time, seasoned with salt and pepper to taste, stirred.

The resulting mass is placed on fresh unleavened dough, rolled out with a thickness of 5 mm, molded in the form of a kulebyaki. Decorate with dough figurines, grease with an egg, make punctures for steam to escape and bake at a temperature of 180-200 ° C. The pate can be baked in special tins. The finished pate is cooled, the gaps between the dough and the minced meat are filled through punctures or holes in the upper part of the pate with semi-solidified dark jelly (andob). When serving, the pate is cut into 1-2 pieces per serving.

Jelly.

Jellies are prepared from beef, pork, offal, poultry. The processed by-products are washed, chopped, poured with cold water (2-2.5 liters per 1 kg), brought to a boil and cooked at a low boil for 6-8 hours, periodically removing foam and fat. Aromatic roots and onions are introduced 1 hour before the end of cooking.

If meat is used to prepare the jelly, it is placed 2-3 hours after the start of cooking. Filter the jelly, separate the pulp from the bones, chop finely, combine with broth, salt and boil for 45 minutes. 5-10 minutes before the end of cooking, put spices, and before bottling - chopped garlic, stir and pour into molds or baking sheets.

Jellies are served with horseradish sauce on snack plates.

Cold complex sauces. Range. Technology and modes of preparation. Registration and quality assessment of finished products. Innings. Selection of cold sauces for various groups of dishes

Sauces vegetable oil

Vegetable oils are the most important source of unsaturated fatty acids (oleic, linoleic, linolenic, etc.), which play an important role in human nutrition. When making cold sauces and dressings with vegetable oil, the biological value of the latter does not decrease; the oil emulsifies and therefore is easily absorbed.

This group of sauces includes mayonnaise and its derivatives, as well as dressings for salads and herring.

They are served with cold dishes and snacks from fish, non-fish seafood, as well as from meat, poultry, game and vegetables.

Mayonnaise sauce (provence) . Mayonnaise is made from refinedvegetable oil, mustard, raw egg yolks and vinegar. Egg yolks are ground with salt and mustard. For emulsification, the oil is poured into the crushed yolks gradually, in a thin stream, with continuous stirring. Vinegar can be added during emulsification, alternating with oil, or at the end when all oil is emulsified.

The dispersion medium for the oil is water of yolks and vinegar, and the emulsifier is yolk phosphatides.andmustard proteins. They are adsorbed on the surface of the fat globules and form a protective layer around them, which ensures the strength of the emulsion.

To emulsify oil, use a mechanical beater, mixer, and sometimes beat by hand. With mechanical whipping, the size of the balls ranges from 1 to 4 microns, with manual whipping - from 15up to 20 microns. The smaller the balls, the stronger the emulsion.

Natural mayonnaise produced in factoriescatering, contains 77% fat (including fat yellowkov). The food industry produces mayonnaises with a fat content of 25 ... 67%. To preserve the consistency and stability of the emulsion, special thickeners and emulsion stabilizers (modified starches, soy products, alginates, etc.) are introduced into mayonnaise. In the culinary practice of mayoTo reduce the fat content, it is sometimes cooked with a white sauce. Forthis flour is sautéed without fat, avoiding discoloration,cooled, diluted with a mixture of cold broth with vinegar, broughtuntil boiling, cooled, and then mayonnaise is combined with this sauce.During the manufacture and storage of mayonnaise, the destruction of the emulsion is possible, accompanied by the release of oil. To restore the emulsion, grind a new portion of yolks and mustard and introduce into it with constant stirring the stratified mayonnaise.

Layering of mayonnaise is affected by the temperature of the vegetable oil. If the oil is warm, separation may already occur during the whipping process. If the oil is very cold, it takes a lot of energy to emulsify. The optimum oil temperature for emulsification is 16 ... 18 ° C.

When storing mayonnaise in an open container, its surface dries out. Dehydration of the emulsifier and destruction of the emulsion take place. Under the influence of bright light, fats are oxidized, which also leads to the separation of the emulsion. Stratification also occurs if mayonnaise is stored at elevated (20 ... 30 ° C) and low (below -15 ° C) temperatures.

A number of its varieties are prepared from the main sauce "mayonnaise".

Mayonnaise with sour cream. Vready-made mayonnaise add sour cream (from 350 to 775 g per 1 kg of sauce).

Mayonnaise with gherkins (tartar). Pickled cucumbers (barknishons) are finely cut, combined with mayonnaise, add the sauce "Yuzhny" and mix.

Mayonnaise with herbs (ravigot). V mayonnaise is added to the pureespinach, finely chopped parsley, dill, tarragon and Southern sauce. Tarragon greens are pre-scalded.

Horseradish mayonnaise. Vmayonnaise add grated horseradish.

Mayonnaise with tomato (sharon). Finely chop the onion, sautéwith vegetable oil, add tomato puree, sauté all together, cool and add to mayonnaise. Separately chop parsley and pre-scalded and chilled tarragon, add to the sauce.

Mayonnaise with jelly (banquet). Vsemi-frozen fish ormayonnaise is added to meat jelly and whipped in the cold.

Vegetable oil dressings

Dressings are obtained by whipping vegetable oil with vinegarcatfish. They add sugar, salt, pepper, sometimes mustard. They are unstable emulsions in which the plantoil is emulsified in a vinegar solution. Emulsifiersthey contain ground pepper (powdery emulsifier)and mustard. The stabilizing effect of these emulsifiers explainsThere are two reasons: first, their smallest particles,being wetted with water, they are not wetted with fat and therefore, being adsorbed on the surface of fat globules, they form protective films; secondly, the substances contained in them reduce the surfacetension, facilitates emulsification and reduces weightthe possibility of stratification of the emulsion.

Dressings are temporary unstable emulsions, so they are shaken before use

Dressing for salads. VSalt and sugar are dissolved in 3% vinegar.Then add ground pepper, vegetable oil and wellmix.

Mustard dressing for salads. Mustard, salt, sugar, milkpepper and yolks of boiled eggs are well ground. Then atwith continuous stirring, gradually introduce the vegetablebutter. Before the end of whipping, add vinegar.

Mustard dressing for herring. They cook it in the same way as the mountainschic salad dressing, but no yolks.

Vinaigrette sauce. Boiled egg yolks, salt, sugar, ground pepperrubbed. Then, with continuous stirring, gradually addeat vegetable oil. Add finely to the prepared masschopped capers, gherkins, green onions, parsley and tarragon, Yuzhny sauce and mix everything well.

Table mustard. V hot water is added sugar, salt, toritsa, cloves, bay leaves and cook until sugar and salt are completely dissolved. The broth is filtered, cooled, vinegar is introduced. The mustard powder is sieved, mixed with the broth (1: 1) and thoroughly ground. Then the rest of the decoction and vegetable oil are introduced. It is allowed to prepare mustard without cinnamon and nailsKi. For ripening, the mustard is kept for a day.

Vinegar sauces

Vinegar sauces have a pungent taste. Use themfor preparing cold snacks. Vinegar is best consumedwine or fruit and berry. This group of sauces includesvegetable marinades with and without tomato and horseradish sauce.

Vegetable marinade with tomato. Carrots, onions, whitethe roots are cut into strips and sautéed in vegetable oil,add tomato puree and continue to sauté for more7 ... 10 min. After that, fish broth or water, vinegar,allspice peas, cloves, cinnamon and boiled15 ... 20 min. At the end of cooking, add bay leaf, salt, sugar. Fried fish is poured with hot marinade.

Vegetable marinade without tomato. Carrots cut into strips,onions, white roots sauté in vegetable oil until completely soft. Then add vinegar, allspice peas, cloves,cinnamon and boil for 15 ... 20 minutes. At the end of cooking, add laurelleaf, salt, sugar, starch (or flour), diluted with water and brought to a boil. You can cook vegetable marinade without a thickener.In this case, chopped straws or figuresbut chopped (carbated) carrots and white roots are allowedin fish broth. Sugar, salt, cloves, go pepper are added to the vinegarroshkom, bay leaf, boil and filter. Then they put it atstewed vegetables, onions, cut into rings, boiledand seasoned to taste. Fried fish is poured with hot marinade(for example, smelt) and kept for several hours.

Horseradish sauce. Grated horseradish is brewed with boiling water, closedlid and allow to cool, then season with salt, sugar and vinegar. The sauce is kept in the cold for several hours. To soften the taste, you can add grated boiled beets.

For cooking with sour cream, horseradish is not brewed boilcom, since sour cream masks its harsh taste.

Oil mixtures

Oil mixtures are used for garnishing meat and fishdishes, as well as for making sandwiches. Cook them pooso rubbing butter with different foods.

The oil is green. Sort the parsley (remove the stems), rinse in cold water, dry and chop finely. Put the prepared herbs in softened butter, add lemon juice or citric acid and mix so that the herbs are evenlydistributed in the oil (for spiciness, you can add redhot hot peppers or Southern sauce). Finished buttermolded in the form of a loaf with a diameter of 3 cm and weighing 250-300 g,put in cold water with ice and refrigerate. When leaving, cut into slices (0.5 cm thick) weighing 15-20 g. Served with steaks, entrecotes and fried fish in breadcrumbs.

Keel oil. Fillet of kilka is rubbed, thoroughly mixedsewn with butter, shape and cool.

Herring oil. Herring fillet is rubbed and whipped withbutter and mustard.

Served with boiled potatoes, used for making sandwiches.

Anchovy oil. Chop capers and gherkins, anchovies and yolks of boiled eggs and crush everything in a mortar, rub through a sieve. Put softened butter in a saucepan, add the grated anchovy mixture and beat with a spatula. Then add vinegar, red hot pepper, salt to the oil and beat well again. Served with cold dishes of meat, poultry, game, for decorating sandwiches.

Cheese butter. Beat softened butter with grated Roquefort cheese. This oil is distinguished by its pleasant taste and aroma. Used for making sandwiches.

Mustard oil. Beat butter with canteen mustard.

The food industry produces various sauces, many of which have a very pungent taste (tkemali, Yuzhny sauce, curry, hunting, etc.). They are served in small quantities to dishes such as kebabs, kebabs, etc., or used as additives in the manufacture of culinary sauces.

The use of industrial sauces makes it possible to expand the range of sauces used in public catering.

Mayonnaise. They are used to prepare salads and otherThese dishes or derivatives are prepared on their basis.

Spicy tomato sauce. Prepare it from fresh tomatoes or somethingmatt puree with added sugar, vinegar, salt, onion, garlic and spices.

Kuban sauce. It is produced by evaporating tomatoes with sugar, garlic, salt, vinegar, spices. Add to meat sauces and mayonnaise.

Ketchups. They are also made from tomatoes or tomatopuree with various additives, however, the tomato content in them is lower. To give the required consistency, thickeners (modified starches, etc.) are introduced into the ketchup.

Southern sauce. It has a very pungent taste and strongwith a spicy aroma. A sauce is prepared from fermented soy hydrolyzate with the addition of applesauce, tomato paste, vegetable oil, spices, spices, onions, garlic, raisins, vinegar and wine (Madeira).

Tkemali sauce. Prepare it from mashed tkemali plums with toadding basil, cilantro, garlic and red hot pepper. Has a pungent sour taste.

Fruit sauces. They are prepared from fresh ripe apples, abribraids, peaches and other fruits.

In addition to ready-to-eat sauces, the food industry produces concentrates of white and mushroom sauces and their derivatives. They are a powder, which is diluted with water in the required amount before use, and boiled for 2 ... 3 minutes, then butter is added. Raw materials for sauce concentrates are dry meat, mushrooms, vegetables, browned flour, tomato porschuk, milk powder, sugar, salt, citric acid, spices, monosodium glutamate. They are stored for up to 4 months.

Assortment and principles of combination sauces with different dishes

Various products are used to prepare sauces, including many flavoring seasonings. With the help of sauces, you can emphasize the taste of the main product (for example, boiled chicken with rice and steamed sauce) or mask unwanted odors (brine sauce for fish dishes).

When choosing sauces, one should take into account both the taste characteristics of the main product and the method of its heat treatment (frying, cooking, etc.), since the sharpness of the taste will be different. The taste characteristics of the side dishes are also taken into account.

Oil mixtures

Green oil

Fried fish, entrecote, steak

Keel oil, herring oil

Fried fish, boiled potatoes, pancakes and sandwiches

Cancer oil

Crayfish soup

Cheese butter

For sandwiches and food decoration

Mustard oil

For sandwiches

Vinegar sauces

Vegetable marinade

Fried and cold fish

Horseradish with vinegar

Cold and hot meat and fish dishes (aspic, assorted, etc.)

Sauces with vegetable oil

Mayonnaise

Dressing for salads. Cold meat, fish and poultry snacks

Mayonnaise with gherkins (tartar)

Fish and vegetable cold dishes and deep-fried fish

Mayonnaise with sour cream

Cold meat and fish dishes, for salad dressing

Mayonnaise with herbs (ravigot)

Cold and hot meat and fish dishes

Horseradish mayonnaise

Fish dishes, jelly, boiled meat

Mayonnaise with tomato (sharon)

Fried fish and boiled cold fish dishes

Mayonnaise with jelly (banquet)

For the decoration of fish, meat and poultry dishes

Salad dressing

Salads and vinaigrette

Mustard dressing for salad

Salads and vinaigrette

Mustard dressing for herring

Herring

Vinaigrette sauce

Offal Dishes

Industrial sauces

Mayonnaise

Salads, dishes and for the preparation of industrial sauces

Spicy tomato sauce

When making meat, fish and vegetable dishes

Kuban sauce

Meat, fish and vegetable dishes, for dressing borscht and cabbage soup

Ketchup

Meat, vegetable and pasta dishes

Southern sauce

Oriental food, addbred meat sauces and mayonnaise

Tkemali sauce

Caucasian cuisine

Fruit sauces

Mayonnaise is added to the sauce for dressing salads

Requirements for the safety of preparation and storage of ready-made complex cold dishes, sauces and preparations for them

Requirements for the quality of sauces, conditions and terms of their storage

Organization of safe preparation of cold meals and snacks

Cold shops are designed for the preparation, portioning and decoration of cold dishes and snacks. The range of cold dishes depends on the type of enterprise, its class. The range of products of the cold shop includes cold snacks, gastronomic products (meat, fish), cold dishes (boiled, fried, stuffed, jellied, etc.), lactic acid products, as well as cold sweet dishes (jelly, mousse, sambuca, jelly , compotes, etc.), cold drinks, cold soups.

The cold shop is usually located in one of the lightest rooms with windows facing north or northwest. When planning the workshop, it is necessary to provide for a convenient connection with the hot workshop, where the heat treatment of products necessary for the preparation of cold dishes is carried out, as well as with the distribution and washing of tableware.

When organizing a cold shop, it is necessary to take into account its features: the products of the shop, after manufacturing and portioning, are not subjected to secondary heat treatment, therefore, it is necessary to strictly observe sanitary rules when organizing the production process, and for cooks - the rules of personal hygiene; cold dishes should be prepared in such quantities that they can be sold in a short time. Salads and vinaigrettes in unfilled form are stored in refrigerated cabinets at a temperature of 2-6 ° C for no more than 6 hours. Salads and vinaigrettes should be refilled immediately before the vacation, products left over from the previous day are not allowed for sale: salads, vinaigrettes, jellies, jellied dishes and other especially perishable cold dishes, as well as compotes and drinks of our own production.

Cold dishes are released after cooling in refrigerated cabinets and must have a temperature of 10-14 ° C, therefore, a sufficient amount of refrigeration equipment is provided in the workshop.

Considering that in the cold shop, products are made from products that have undergone heat treatment and from products without additional processing, it is necessary to clearly distinguish between the production of dishes from raw and boiled vegetables, from fish and meat. All inventory, dishes, tools must be marked and used strictly in accordance with the marking. In small enterprises, universal workplaces are organized, where cold dishes are consistently prepared in accordance with the production program, in large cold workshops specialized workplaces are organized.

Requirements for the quality of cold dishes and snacks

All cold snacks should be neatly and beautifully decorated, have a temperature of 10 -12 ° C. The taste and color must correspond to the given type of product. No nickname allowedsigns of spoilage: discoloration, foreign odorsand flavors. The output must exactly match the installednormal rate.

Cold dishes and snacks should be served in special dishes: dishes, trays, salad bowls, snack plates, caviar dishes, bowls, etc., one or more portions.

Sandwiches. Non-hard bread, the thickness of the piece in open booterbrods 1 ... 1.5 cm, in closed - 0.5 cm; products neatlycut, stripped, without signs of drying out and changescolors. When decorating sandwiches, products should be laid in an even layer, have a smooth surface, taste andgroin characteristic of the products used.

Vegetable salads. Green salads - the leaves are sliced ​​acrosswide ribbons, green color, dense consistency, elstatic, yellowed leaves, rough petioles are not allowed.Green leaves are not allowed in the salad from fresh cabbage, from sauerkraut - mucky and large particles of stump. Bacon colorred cabbage is bright red, withered leaves and blue tint of ready-made cabbage are not allowed.

Green onions - elastic, crispy; yellowed pieces are not allowed.

Ridge cucumbers - peeled, fresh, strong, crunchyshchy; overripe, with coarse seeds are not allowed.

Tomatoes are dense, retained their shape; dense partsthe peduncles are removed.

Boiled vegetables in salads - soft but not overcookedwell cleaned, without darkening and skin residues.

Vegetables should be cut neatly to suitcutting shape. The consistency of vegetables is elastic, taste, smell,color - corresponding to the products used.

Vinaigrette. Vegetables cut into thin slices or cubeskami. The color is light red or hot pink. The taste is spicy, withcorresponding to the products used. Consistency: varesoft vegetables, salty - hard, crunchy.

Fish gastronomic products. Well cleaned, akneatly cut; sturgeon - without cartilage and skin; on topsalmon, chum salmon, there should be no fingerprints;therefore, you need to lay out the fish on a plate with a knife, herring -v moderately salty, well cleaned, without a dark film on the inside. Finished chopped herring should contain drysubstances not less than 40%, fat - not less than 9, table salt -not more than 4 ... 6% and have an acidity not higher than 0.4% (in terms of acetic acid). In the recipe for chopped herring, the mainthe product is 45 ... 50% (net) of the mass of the finished product.

The caviar should be beautifully laid out in the dish, its surface without airing, the edges of the dish without individual eggs.

Cold fish dishes and snacks. The fish should be cleanon from skin and bones, cut obliquely into wide pieces, ukrashena, have a color corresponding to the type of fish; at the jelliedfish jelly firm, transparent, with taste and aromasteamed broth, without turbidity (especially around the chunkslemon cov), light yellow, has a layer of at least 0.5 ... 0.7 cm,taste - corresponding to the taste of the fish, depending on the heatprocessing. Jellied fish and fish under the marinade should have a good taste and smell of spices. Consistencyfish are dense, soft, but not crumbly. Chopped herring -smeared.

Boiled fish has a dense surface, retains its shape.

Cold meat dishes and snacks. Meat and meat productsshould be cut across the grain into thin, widein pieces without small pieces. The color of the surface should be characteristic of the color of the meat product, taking into account its thermal volume.work, no discoloration (greening, dark spotsetc.). The roast beef in the middle on the cut is pink. Taste, matchsuitable for this type of product. Elastic consistency, raftnaya, elastic.

Sausages should be carefully peeled from the shell and cut into thin circles or slices. Drying of the surface and discoloration (gray and greenish spots on cooked sausages) are not allowed.

The jelly should be well cured, dense, notblurry, with pieces of the main product, evenlydistributed throughout the mass. The color is gray, the taste is peculiarthe product from which the jelly is prepared, with the aroma ofknock and spices. The consistency of the jelly is dense, elastic, meatyproducts - soft.

The pate has a variety of shapes, decorated with butter and yaytsom. Taste and smell characteristic of the products used with arospices and spices; color from light to dark brown.The consistency is soft, elastic, without grains.

Dishes seasoned with mayonnaise should not containcov its delamination (yellowing).

Requirements for the quality of cold sauces

The quality of the sauce is determined by its consistency, color, taste.and scent. When assessing the quality of sauces with toppings (saucewith gherkins, etc.) take into account the formslicing and the amount of filler.

The vegetables included in the filler sauce mustbe finely and neatly chopped, evenly distributednym in sauce, soft.

The sauces should have consis specific to each group.stance, color, taste and aroma.

Pickled vegetables should be neatly chopped,soft; horseradish for the sauce - finely grated.

Sauces colormarinade with tomato - orange-red, mayonnaise - whitewith a yellow tint, mushroom brown. The color depends on the useused products and adherence to the technological process.

Marinades should have a sour-spicy taste, aroma of vinegar, vegetables and spices. Unacceptable taste of raw tomatopuree and taste too sour.

Mayonnaise sauce and its derivatives should not have a bittersmack and be too spicy, and horseradish sauce with vinegar should notwives to be bitter or not spicy enough.

Conditions and terms of storage of cold dishes and snacks

Cold meals and snacks are perishable and should be prepared in small portions andsell quickly, as storage sharply worsens their tasteand appearance.

Cold meals and snacks, as well as semi-finished products for them, should be stored in refrigerated cabinets at a temperature of 0 ... 6 ° Сand relative air humidity 75 ... 85%. They should be templethread in porcelain or enameled dishes (no cracks andbroken enamel), closed with a lid or dry gauze.

Roast beef, ham, poultry, game are stored on dishes or againstyyakh, salmon, balyk, sturgeon and similar products - for brandswired dry boards under dry gauze. Cut food rerecommended before serving.

Semi-finished meat, capital and fish salads, as well asthe same salads from sauerkraut, made for procuremententerprises, can be stored at a temperature of 4 ... 8 ° C for 12 hours.

Sliced ​​sandwich products can be stored attemperature not higher than +6 ° С 30 ... 40 min. Khra ready-made sandwichesnat no more than 30 minutes in trays, covered with foil or parchment. Jelly-coated snack sandwiches - no more than 12 hours

Salads and vinaigrettes not dressed and vegetables for them at the same timetemperature + 4 ... 8 ° C can be stored up to 12 hours. Prepared productsYou are allowed to store no more than 1 hour for dressing salads.

Seasoned salads from boiled vegetables are subject to saletions no later than 30 minutes, and from raw - 15 minutes.

Cold fish dishes are also not subject to long-termstorage. Can be stored and implemented for the nextterms (temperature +4 ... 8 ° С):

pates, chopped herring, fried fish - 24 hours; jelliedfish-12 h; hot smoked fish - no more than 72 hours; canned food,dispensed for snacks, no more than 6 hours from the moment the cans are opened(immediately removed from the jars) in porcelain, glass orenameled dishes; jellied fish with mayonnaise and marihome - up to 24 hours

Cold meats and snacks can be stored at the samethe same temperature for the next time:

meat jelly - no more than 12 hours, jellied meat, pate - notmore than 24 hours; fried meat products - no more than 48 hours; boiledmeat products, poultry and game - 24 hours

Cold meat and fish dishes with a side dish, as well asseasoned with sauces, store no more than 30 minutes.

Stuffed peppers, zucchini, eggplant, as well as caviar fromthem and mushrooms are stored for 24 hours.

Conditions and shelf life of cold sauces

Oil mixtures stored in the refrigerator for several days. Forto increase the shelf life, the molded oil mixtures are wrapped in parchment, cellophane or plastic wrap. It is impossible to store oil mixtures for a long time, since the surface of the oil is oxidized by atmospheric oxygen and, under the influence of light, turns yellowno, which also leads to a deterioration in taste.

Industrial table mayonnaise stored ata temperature of 18 ° C for up to 45 days, and at a temperature of 5 ° C - 3 months.

With mustache mayonnaise, cooked in a public pi enterpriseTania, its derivative sauces, as well as salad dressings are stored for 1 ... 2 days at a temperature of 10 ... 15 ° C in a non-oxidizing container(enameled or ceramic), refills - in bottles.

Marinades and horseradish sauce with vinegar kept refrigeratedwithin 2 ... 3 days in the same container with a closed lid.

Risks in the field of safety of cooking processes and finished complex cold culinary products

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

All these factors create favorable conditions for secondary seeding of cold dishes with pathogenic microorganisms, which can cause food poisoning and acute intestinal infections in consumers.

To prevent infection of cold dishes and snacks during the cooking process, it is necessary to strictly observe sanitary rules:

Prepare cold vegetable, meat, fish dishesand snacks, sandwiches and sweet food in different workplaces.

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

Boiled vegetables, cut for salads, vinaigrettes, side dishes for cold meat and fish dishes, store ondiscord at a temperature of 2 to 6 "C, potatoes-12 h, carrots,beets -18 tsp

Store salads, vinaigrettes in a seasoned form no more than 1 hour at a temperature of 2 ... 6 ° С, in an unfilled form - 6 hours.

Peel meat, fish gastronomic products forpreviously, store at 2 to 6 ° C. Cut them into chisthat workplace only as needed before dispensing meals and sandwiches.

Jellied meat, fish dishes, jellies, goto pateswhit in compliance with sanitary rules, store at temperaturere from 2 to 6 "From 12 h.

In the process of cooking, decorating cold dishes and forthe piece should be less touching the food with your hands, using forslicing different machines, and for mixing and decoratinginventory, tools, special rubber gloves.

Sanitary rules for the preparation of perishable meat dishes and products. The cooking process for some dishes beginseaten after cooking food, which can cause themre-seeding with microbes and make these dishes soonperishable, and therefore hazardous to human health.

In the warm season (its duration is set locally), the preparation and sale of products of increased epidemiological danger (jellies, pates, jellies, pancakes and pies with meat, etc.) are allowed with the permission of the State Sanitary and Epidemiological Supervision for each specific enterprise, based on production capabilities and climatic conditions ...

In the process of cooking perishable dishes, you must observe a sanitary regime.

After disassembling and chopping the meat, the jelly is boiled again for 10 minutes, poured hot into clean molds, after cooling it is stored in the refrigerator of the cold shop at a temperature of 2 ... 6 ° C for no more than 12 hours. forbidden.

Boiled meat, poultry, fish intended for cooking aspic dishes must be boiled again in broth after cutting for 10 minutes. Jellied dishes are prepared in a cold workshop, stored there in the refrigerator at a temperature of 2 to 6 ° C for no more than 12 hours.

After the main products have been roasted, the liver pate is thoroughly chopped hot in a meat grinder (intended only for finished products). The baked pate is heated in an oven to 90 ° C in the thickness of the product, stored at 2 ... 6 ° C, sold within 6 hours.

During the summer period (from May 1 to October 1), the production of jellies,pates, pancakes and pies with meat are allowed only with the permission of the local centers of the State Sanitary and Epidemiological Supervision.

Sanitary control of the quality of finished food

Guided by the standard definition and assessing the specifics of public catering products, underquality of catering products it is necessary to understand the totality of product properties that determine its suitability to ensure the normal activity of the human body, that is, to satisfy the physiological needs of a person for nutrients and energy, taking into account the principles of rational nutrition.

Public catering products have many properties that can be manifested during their consumption, that is, during development, production, storage, transportation, use.

Product property - it is an objective feature of a product that can manifest itself during its operation or consumption. The totality allows you to distinguish one type of product from another. Product properties can be roughly divided into simple and complex. The simple properties include appearance, color, and complex ones - digestibility, assimilation, etc.

The quality of a product depends on the quality of its constituent products. The quality of a product can be noted as a general set of technical, technological and operational characteristics of a product, by means of which it will meet the requirements of the consumer when consumed. Quality measurement involves basically the determination and assessment of the degree or level of conformity of products to this general population.

Quality indicators are used to assess the quality of products.

Product quality indicator is a quantitative characteristic of one or more properties of a product that make up its quality, considered in relation to certain conditions of creation or consumption. A product quality indicator quantifies the suitability of a product to meet specific needs. The nomenclature of quality indicators depends on the purpose of the product and can be numerous for multi-purpose products. The product quality indicator can be expressed in various units (kcal, percentage, points, etc.),but can be dimensionless. When considering a quality indicator, one should distinguish, on the one hand, the name of the indicator (moisture, ash content, microbial contamination, elasticity, viscosity, etc.), and on the other, its numerical value, which can vary depending on different conditions (for example, moisture 68%, energy value)

The ability to manage quality implies the need and ability to quantify indicators. To assess the quality of public catering products, a system of indicators (single, complex, defining, integral) can be used.

Single indicator is an indicator of the quality of a product that characterizes one of its properties, for example, taste, color, aroma, moisture, elasticity, consistency, swelling capacity, etc. characterizing a simple property.

Complex indicator - an indicator characterizing several properties of a product or one property consisting of several simple ones. Thus, a complex indicator of culinary readiness, widely used in culinary practice, is understood as a certain state of a culinary product characterized by a complex of physicochemical, structural, mechanical and organoleptic properties, making it suitable for use. is complex and reflects the full completeness of useful properties associated with the content in it of a wide range of nutrients (proteins, fats, carbohydrates, minerals, vitamins, etc.), its energy value and organoleptic advantages of the product. The term "biological value" characterizes the quality proteins contained in products, and balance in amino acid composition, digestibility and assimilability, which depend not only on the amino acid composition, but also on its structure.

Energy value - a term characterizing the fraction of energy that can be released from nutrients in the process of biological oxidation and used to ensure the physiological functions of the body.

Defining indicator product quality is an indicator by which products are evaluated. For example, it is necessary to assess the quality of a product for which the organoleptic assessment is fundamental. Let us assume that the decision has been made to evaluate the quality of the cakes according to the table. 1 set of values, the indicators of which are expressed in points.

Product quality indicators

Significance factor

Average results

appraisals

Smell and taste

4

4,5

Structure (sectional view)

3

3,0

Colour

2

4,0

The form

1

2,0

Surface and itsfinishing

2

3,7

Each indicator can have one of the points: excellent - 5, good - 4, satisfactory, poor - 2, very bad (unsatisfactory). For each indicator, experts have established a weight (importance) coefficient, according to which the most significant indicator for a given type of product is allocated.

Significance factor product quality indicators is a quantitative characteristic of a given product quality indicator, characterizing the average data of quality indicators. The weighting factors can be determined by a sociological or expert method, as well as on the basis of an analysis of the influence of a given product quality indicator on the efficiency of its consumption or sale.

The defining quality indicator is found as follows: experts assess each indicator in points, then the average assessment results are multiplied by the weight coefficients and the products are summed up. For the data shown in table. 8, the defining indicator (in points) will be: 4 4.5 + 3 3.0 + 2 4.0 + 1 2.0 + 2 3.7 = 45.1.

If the decision to assess the quality of cakes (or other products) is made taking into account other properties (calorie content, preservation, etc.), then the determining indicator should include the relative values ​​of the indicators of these properties with the corresponding weight coefficients.

In turn, the properties taken into account by the defining indicators can be characterized by single and (or) complex indicators of product quality. If the defining indicator is complex, it is calledgeneralized. It is necessary to use the generalized indicator carefully, avoiding the overlap of some single indicators of significant product shortcomings, which are characterized by other single indicators. If the products of culinary or confectionery production at least for one of the indicators are estimated at 2 or 1 point, then in general they should be assessed at 0 points (unsatisfactory) and, without calculating the amount of points, removed from sale, draw up an act and give an opinion on the possibility of processing culinary products , finalization or processing of confectionery products. The generalized indicator in such cases should be taken equal to zero.

Methods for determining quality indicators. Depending on the measuring instruments used, the methods are subdivided into measuring, registration, calculation, sociological, expert and organoleptic.

Measuring methods are based on information obtained using measuring and control instruments. Measuring methods are used to determine indicators such as mass, size, optical density, composition, structure, etc.

Measuring methods can be subdivided into physical, chemical and biological.

Physical methods are used to determine the physical properties of products: density, refractive index, refractive index, viscosity, stickiness, etc. Physical methods are microscopy, polarimetry, colorimetry, refractometry, spectrometry, spectroscopy, rheology, luminescence analysis, etc.

Chemical methods are used to determine the composition and amount of substances included in the product. They are subdivided into quantitative and qualitative - these are methods of analytical, organic, physical and biological chemistry.

Biological methods are used to determine the nutritional and biological value of products. They are divided into physiological and microbiological. Physiological is used to establish the degree of assimilation and digestion of nutrients, harmlessness, biological value. Microbiological methods are used to determine the degree of contamination of products by various microorganisms.

Registration methods are methods for determining indicators of product quality, carried out on the basis of observing and counting the number of specific events, items or costs. These methods are based on information obtained by registering and counting certain events, for example, product failures, counting the number of defective products in a batch, etc.

Estimated methods reflect the use of theoretical or empirical dependences of product quality indicators on its parameters. Calculation methods are used mainly in the design of products, when the latter cannot yet be an object of experimental research. with the same method, dependencies between individual indicators of product quality can be established.

Sociological the method is based on collecting and analyzing the opinions of actual and potential consumers. The opinions of actual consumers of products are collected orally, by polling or by distributing questionnaires, by holding conferences, meetings, exhibitions, tastings, etc. This method is used to determine the weighting factors.

Expert method is a method for determining indicators of product quality, carried out on the basis of a decision made by experts. This method is widely used to assess the level of quality (in points) when establishing the range of indicators taken into account at various stages of management, when determining generalized indicators based on a set of single and complex quality indicators, as well as when certifying product quality. The main operations of expert assessment are the formation of a working and expert groups, product classification, construction of a scheme of quality indicators, preparation of questionnaires and explanatory notes for interviewing experts, interviewing experts and processing expert assessments.

Orgaioleptic method is a method based on the analysis of the perception of the senses. The values ​​of quality indicators are found by analyzing the received sensations on the basis of available experience. Therefore, the accuracy and reliability of such values ​​depends on the qualifications, skills and abilities of those who determine them. The organicoleptic method does not exclude the possibility of using technical means (magnifying glass, microscope, microphone, etc.) that increase the sensitivity and resolution of the sense organs. This method is widely usedfor determination of quality indicators of public catering products. Quality indicators determined by this method are expressed in points.

Rejection

Daily quality control of products at each catering establishment is carried out by the rejection commission. In large enterprises, it includes a director or his deputy, a production manager (deputy), a process engineer, highly qualified chefs, confectioners who have the right to personally waste food, a chef-foreman, a sanitary worker or a member of a sanitary post of a public catering enterprise, an employee of a technological laboratory (if there is a technological laboratory). In small enterprises, the marriage committee includes the head of the enterprise, the head of production or a chef-foreman, a highly qualified chef or pastry chef, a member of the sanitary post.

The chairman of the marriage committee can be the head of the enterprise or his deputy, the head of production (deputy) or a process engineer.

The representatives of the trade union organization of the catering enterprise take part in the work of the marriage commissions; representatives of the trade union organization of the serviced enterprise, institution or educational institution, members of the public control group of the catering enterprise and the serviced production enterprise. The composition of the marriage committee is approved by the order of the enterprise.

Before carrying out a rejection of public catering products, members of the rejection commission (or a laboratory employee) should familiarize themselves with the menu, recipe for dishes and products, calculation cards or price list, the technology of cooking dishes (products), the quality of which is assessed, as well as with the indicators of their quality established by the regulatory documents.

The rejection commission in its activities is guided by the Regulation on the rejection of food in catering establishments, regulatory documents - collections of recipes for dishes and culinary products, technological maps, requirements for the quality of semi-finished products, ready-made meals and culinary products, technical specifications, price lists.

The Commission checks each batch of finished products, drinks and semi-finished products before the start of sale in the presence of their direct manufacturer. Portion dishes are controlled by the production manager or his deputy, the chef-foreman periodically during the working day.

To control the quality of finished products in restaurants and cafes, quality posts can be created, which are headed by chefs, who control the operational processing of products and their output. Quality control of dishes at the dispenser is the responsibility of the production manager and his deputy. They monitor the insertion of components and the design of dishes, regulate the dispensing process. The quality of the dishes is also checked in appearance by the waiter.

Braking is carried out as soon as dishes, products, semi-finished products are readyrikats before the start of realization of each newly prepared batch.

The rejection commission determines the actual weight of piece products, semi-finished products and individual components, conducts an organoleptic assessment of the quality of food, makes suggestions for improving the taste of dishes, pays attention to the observance of the technological process of preparing food and drinks, the correct storage of food on the dispenser, the presence of the necessary components for decoration and dispensing dishes, the temperature of their vacation. The results of quality control of manufactured products are entered into the marriage register (Appendix 1).

The dishes are tasted in a certain sequence, and the blueyes set meals in the order in which they are offeredto the consumer.

The organoleptic assessment of the quality of each batch of manufactured products is carried out according to a five-point system. To obtain objective results in the organoleptic assessment of the quality of food, each of the indicators - appearance, color, smell, taste, consistency - is given appropriate marks: "5" - excellent, "4" - good,"3" - satisfactory, "2" - bad. Based on the ratings for each indicator, the assessment of the dish (product) in points is determined (as an arithmetic mean, the result is calculated with an accuracy of one decimal place).

The mark "excellent" is given to dishes and products, fully respondedmeeting requirements, which are established by the recipe and production technology, and all organoleptic indicators corresponding to high quality products.

The “good” rating is given to dishes and products with minor, easily eliminated defects in appearance (color, cutting of the product) and taste (slightly undersalted).

Dishes and products are assessed as "satisfactory"those made with more significant violations of the production technology, the implementation of which is allowed without modification or after it (undersalting, partial burning, shallow cracks, shape disturbance).

Dishes and products are rated “unsatisfactory” (marriage)with defects, in the presence of which it is not allowed - implementationproducts (foreign smell and taste, inappropriateconsistency, severe salting, violation of the shape, etc.) - Persons guilty of cooking low-quality dishes and products are brought to financial and administrative responsibility.

To conduct a marriage, the commission must have at its disposal a scale, knives, a chef's needle, scoops, a thermometer, a kettle with boiling water for rinsing devices for each member of the marriage commission, in addition, two spoons, a fork, a knife, a plate, a glass of cold tea (or water ), notepad and pencil. Before starting work, members of the marriage committee should put on sanitary clothes, wash their hands thoroughly with warm water and soap, rinse them several times and wipe dry.

Braking begins with determining the mass of finished products and individual portions of the first, second, sweet dishes and drinks. Piece products are weighed simultaneously in 10 pieces. and the average weight of one piece is determined, ready meals are selected from those prepared for distribution, weighing them separately in the amount of three portions, and the average weight of the dish is calculated. The main product that is part of the dish (meat, fish, poultry, cutlets, pancakes, cheesecakes, portions of rolls, casseroles and puddings) is weighed in the amount of 10 portions. The weight of one portion may deviate from the norm within ± 3%, the total weight of 10 portions must be correct. This is how the average mass of portions of meat, fish in poultry is established, with which the first courses are released. The permissible deviations of their mass from the norm are ± 10%.

At the distribution point, check the temperature of the food during dispensing using a laboratory thermometer (in a metal frame) with a scale of 0 ~ 100 ° C.

Individual indicators of the quality of controlled dishes and products are assessed in the following sequence: indicators assessed visually (appearance, color), smell, consistency, and finally, properties assessed in the oral cavity (taste and some features of consistency, uniformity, juiciness, etc.)

Liquid dishes for sensory evaluation are poured into a common plate, the appearance is assessed, then the members of the commission take a sample into their plates with one spoon, and with the help of the other they taste. Dense dishes (second, cold, sweet), after evaluating the appearance, are cut into pieces on a common plate, which are transferred to their own plates.

When characterizing the appearance, attention is paid to the specific features of this most important indicator: the integrity of the surface, the correct preservation of the shape after cutting, storage or heat treatment; appearance on a break or section, external signs of the aesthetic design of a dish, culinary or confectionery product.

When determining the taste of food, the taster should not feel hungry and should not be full.

When evaluating dishes, their most characteristic properties are taken into account. For example, when evaluating meat dishes, special attention is paid to taste, smell, consistency. Moreover, the characteristic of the latter indicator depends on the type of product. So, meat (in a piece) should be soft, juicy; the consistency of minced meat products - elastic, loose, juicy, dishes from offal - typical for this type, with a fresh smell and pleasant taste.

The defining characteristics of fish dishes are taste, smell and consistency. The consistency of the fish should be soft, juicy, but not crumbly. Boiled fish should have a flavor characteristic of the species, with a pronounced flavor of vegetables and spices, and fried fish should have a pleasant, slightly noticeable aftertaste of fresh fat on which it was fried.

For salads and vegetable snacks, consistency and freshness are of great importance, since their high vitamin value is associated with them. When assessing, it is important to pay attention to the color and appearance of vegetables, which indicate the correct storage and processing.

If during the organoleptic evaluation of a dish (product) at least one of the indicators is estimated at 2 points, then the product is not subject to further evaluation, it is rejected and removed from sale.

In order to more fully assess the quality of products of public catering enterprises, employees of the centers of the State Sanitary and Epidemiological Supervision periodically check in sanitary laboratories the chemical composition and energy value of food, the norms for the input of raw materials and the output of finished products, and conduct a bacteriological study of it. In addition, they measure the temperature of the dish being released and give a qualitative assessment of the design.

Sampling and sampling is carried out in accordance with the "Rules for the taking of samples of food products for research in sanitary laboratories." Each sample is placed in a clean, dry, tightly closed container (glass jars, bottles, plastic bags), and for bacteriological research - in a sterile container. The samples are tightly closed and sealed with the seal of the enterprise or the seal of the State Sanitary and Epidemiological Supervision Authority. For the samples taken, an act is drawn up in two copies, one of which is sent to the laboratory, and the other is left at the enterprise to write off the seized dishes and products.

In sanitary laboratories, samples of food products are subjected to physical, chemical and bacteriological research, the results of which are reported to the enterprise. If the result is unsatisfactory, the entire batch of culinary products is not allowed for sale.

SCHEME

ORGANOLEPTIC ASSESSMENT OF THE QUALITY OF SEMI-FINISHED PRODUCTS,

DISHES AND CULINARY PRODUCTS