Name of products, dishes

Organoleptic evaluation, including assessment of the degree of readiness of the product

Permission to implement (time)

Responsible executor (F., I., O., position)

FULL NAME. the person who performed the marriage

Note

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2

3

4

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Baskets - prepared 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 pieces) per serving.

Vol-au-vents are made from puff pastry. Used to serve caviar, chicken, ham, salted fish and salads. Yield 80 g (2-4 pieces) per serving.

From fish products for the preparation of baskets and flounces, you can use granular, pressed and chum caviar, balyk 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 gastronomic and culinary meat products.

Products selected for baskets and vol-au-vents should be combined in appearance, color and taste.

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

If the workshop organizes the baking of tartlets, then a separate room is allocated for the production table and the 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

	Preparation of baskets (tartlets) semi-finished product. Melange, salt, sugar are dissolved in milk, flour (50%), softened margarine and sour cream are added. 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 out according to the size of the molds.
	The cut out circles are laid out in molds, the dough is pressed to the inside, pierced in several places, filled with peas or cereals to maintain their shape and baked at a temperature of 200 0 C for 5-7 minutes.
	When the baskets are browned on top and bottom, they are removed from the molds, freed from cereals, cooled and filled with various salads, meat, fish products.

Baskets with salad . Baked baskets are filled with ready-made salad (metropolitan, with poultry or game, meat, hot-smoked fish or seafood), decorated with products included in the salad and herbs.

Baskets with pate. The baskets are filled with ready-made liver pate, the surfaces are decorated with an egg, mayonnaise with gherkins and herbs.

Baskets with minced poultry or game (Sat. recipes )

Butter dough 110, chicken 286 (197) or hazel grouse 2/3 pieces (139). Weight of boiled pulp without skin 75.

Oil sl. 20, eggs ½ pcs, Madeira wine 10, nutmeg 0.05. Mass of minced meat 125, cheese 11. Weight p / f 245. Weight of the finished basket 200.

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

To prepare minced meat: boiled chicken (game) meat is combined with butter and broth from stewing (10% of the minced meat mass) and passed through a meat grinder with a fine grate 3-4 times. Raw egg yolks, salt, powdered nutmeg, wine are added. Beat well, add beaten egg whites and mix gently. Fill baskets.

Baked baskets are freed from molds and served.

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

Baskets with seafood. Prepared boiled seafood (squid, shrimps, crabs, scallops) are placed in baskets and decorated with greenery.

ORGANIZATION OF THE COOKING PROCESS AND COOKING OF COMPLEX COLD AND HOT DESSERTS

Section 1. Organization of the cooking process and preparation of complex cold desserts.

Topic 1.1. General rules for preparing hot and cold desserts.

1. The value of desserts in nutrition, their classification.

2. Preliminary preparation of raw materials for desserts.

3. Technology of preparation and release of cold desserts.

4. Technology of preparation and release of hot desserts.

5. Design and decoration technique for complex desserts.

6. Sauces for hot and cold desserts.

7. Requirements for the quality of sweet dishes.

8. Serving and serving sweet hot and cold desserts.

DESSERT (from French Desserrer - to make relaxed, uninhibited, light). This French term is used all over the world to call the final dishes of the table, regardless of what they are in the order of serving - third or fifth. The term has entered all European languages ​​since the 16th century. In Russian, “dessert” as a term has been known since 1652. Prior to that, it was replaced by the Russian word “snacks”, which became especially inconvenient in the 18th century due to the emergence of the concept of “snacks”. It became difficult to distinguish snacks from snacks, and therefore, from the middle of the 18th century, the word "snack" finally disappears from Russian culinary terminology and from that time only the word "dessert" is used. A similar process took place in other European languages ​​- English and German, where the word "after-table" (nachtisch) - is replaced by the more accurate French culinary concept of "dessert".

The meaning of dessert - do not add satiety, but, on the contrary, remove the feeling of after-dinner heaviness, do not make a person want to fall asleep. That's why dessert in its precise French culinary sense is not just a sweet dish for a snack or at the end of the whole dinner, but a light, refreshing dish.

As for hot drinks, desserts still include tea and coffee, which not only “push through” food, but also tone up the general condition, speed up the digestion process and relieve heaviness after dinner.

Dessert This is the dish that ends the meal. And even if this meal was ordinary, a successful dessert will make it memorable thanks to a pleasant sweet aftertaste. Therefore, it is recommended to pay no less attention to dessert than to all other dishes on your menu. Desserts can be different in texture, ingredients, taste, portion size.

1. Classification of sweet foods.

The assortment of sweet dishes is very diverse. The composition of sweet dishes includes fresh and frozen fruits and berries, compotes, kissels, jelly, mousses, sambuca, creams, soufflés, puddings, croutons, Gurievskaya porridge, apple dishes, etc.

Sweet foods are usually divided into two main groups:

Cold (supply temperature should be 12-150C);

Hot (supply temperature should be 70-750C).

Cold dishes, in turn, are divided into:

Fresh and frozen fruits and berries;

compotes;

Sambuca;

Whipped cream and sour cream;

Ice cream.

Hot ones include:

puddings;

Dishes from apples;

Flour sweet dishes and others.

However, many sweet dishes are served both hot and cold (baked apples, pancakes with minced fruit, etc.).

For their preparation, sugar, fruits, berries, nuts, various fruit and berry juices, extracts, syrups, as well as eggs, milk, cream, flour and cereal products are used. Flavoring and flavoring substances of sweet dishes are vanillin, cinnamon, citrus peel, citric acid, coffee, cocoa, wine, etc.

As gelling agents, you can use products of animal and vegetable origin - gelatin, ordinary and modified starch, agaroid, furcellaran, as well as sodium alginate and pectin substances.

Types of desserts

Dessert is usually sweet (such as cake or ice cream), but there are also unsweetened desserts made from fruits, nuts, cheeses, and unsweetened confectionery. In addition, not all sweet dishes are desserts, for example, in Chinese cuisine there are sweet meat dishes that are not desserts. In China, there are also sweets with pepper and ginger instead of sugar. Native Americans, before the arrival of Europeans, made chocolate with pepper and spices instead of sugar. Even in Russian cuisine there are unsweetened desserts - for example, black caviar. Cheese is considered a classic French dessert.

Confectionery can be served as a dessert:

cakes, cookies, waffles, muffins, pies;

various types of sweets, marshmallows, whipped cream dishes;

· sweet fruit and berry mixtures (the so-called fruit salads);

· juices, soda waters, compotes, kissels;

· sweet milk, chocolate and fruit and berry mousses, creams, jellies;

ice cream and ice cream desserts;

Dessert can be tea, cocoa, coffee, coffee with ice cream (café glacé);

· special dessert wines - in a word, everything that can be served for the "third".

Desserts are served in different ways: they can be portioned, cold or hot; desserts can be served as for a buffet table, which pleases with variety: for example, some desserts are hot, some are cold or even frozen, all kinds of sweet pastries, mousses, cakes, as well as a large selection of fruits and chocolate.

Bakery products. This type of dessert includes cakes, cookies, rolls, muffins, pastries, buns, pies, waffles.

Dairy desserts many sweet tooths love it. As you can see from the name, this dessert includes milk. As a rule, dairy desserts are not very high in calories, after which there is no feeling of heaviness in the stomach. Such desserts include ice cream, various milk mousses and jellies, yoghurts, sweet curd cheeses and masses. Dairy desserts are popular in many countries, especially in France.

Chocolate desserts contain cocoa in their composition. These include chocolates, chocolates.

fruit desserts came to us from warm countries. Such as India, China, Italy, Egypt, etc. In Russia, with its climate, growing exotic fruits is unrealistic. Fruit dessert today can be served at any time of the year. A very common fruit dessert is split. This is banana dessert. The banana is peeled, cut and placed on vanilla ice cream. This dish is topped with sweet syrup and garnished with cherries.

Jelly can also be attributed to fruit desserts. This dessert was invented by French chefs. It is made from fresh or frozen fruits, from syrups or juices, to which gelatin is added during cooking. When the jelly hardens, it takes on a gelatinous consistency. The most important thing when making jelly is to achieve rich color and transparency. If pieces of fruit are added to the jelly, then all of them should be clearly visible - the jelly should be so transparent.

The dessert can be "parfait" or dairy: today, thanks to high-quality milk substitutes, confectioners prepare excellent "parfait" desserts.

sorbet is a delicious airy frozen dessert, which is characterized by a variety of color combinations and amazing tastes, including the taste of fresh fruits. Sometimes even alcohol is introduced into its composition. Sorbet, with its very delicate texture and dominant taste, is especially good after a hearty meal.

Desserts that require baking require experience and patience. Making confectionery is a special art, so in the kitchen, in addition to the usual cook, there is also a confectioner. The confectionery is a separate area in the kitchen.

It is very important how the dessert looks. It should be aesthetic and delight in colors. It is known that at first we "eat" with our eyes, and only after that there is a desire to try the dish.

Ice cream is a very popular dessert. It can be milk, "parfait", fruit, with additives (with pieces of cookies, dried fruits). Ice cream is recommended to be taken out of the freezer a few minutes before serving so that it softens slightly. This improves the flavor and texture of the ice cream. Also, it will be easier to divide it into portions.

Cookie- This is also a dessert or a great treat. It is ideal for coffee - cookies can be dipped in a cup of hot drink to soften and "share" their taste with coffee or chocolate.

If you decide to make a dough-based dessert, it's best to bake it just before serving, and then your dessert will be fresh and flawless.

mixed desserts .This group includes pudding, soufflé, mousse.

Pudding- a very unusual dessert. It is based on rice and white bread. Sometimes the filling can be not only fruit, but also meat. Initially, this dish was prepared from the remains of various dishes, which were combined into one. This "association" became known as pudding. To prevent the pudding from falling apart, it had to be fastened with something. To do this, they prepared a mixture of eggs with milk or alcohol (cognac, rum).

Souffle This is a light and airy dessert. Eggs are the basis. Moreover, the proteins are whipped separately, it is they who give airiness to this dessert. And the yolks are combined with other ingredients: cottage cheese, fruits, vegetables and even cereals. You should get a mass that resembles sour cream in consistency. The finished souffle can be decorated with fresh fruits, berries, a slice of lemon or orange, cream, you can sprinkle with chopped nuts or grated chocolate.

Mousse- chilled jelly, which is whipped until foam is formed. As a rule, mousses are based on some aromatic base - juice, fruit puree, chocolate, grape wine, etc. Egg whites (to form foam) and gelatin (to fix foam) are added to this.

Oriental sweets

These sweets are very different from the usual Russian desserts. The whole secret is in the technology of preparation and the ingredients used. It is clear that the basis of oriental sweets are exotic fruits and nuts. It is known that earlier oriental sweets were equal in value to gold. The Arabs endowed their desserts with magical powers. As a rule, honey and natural fruit juices, which do not grow in the middle lane, gave sweetness to oriental desserts.

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MINISTRY OF SPORT OF THE RUSSIAN FEDERATION

FEDERAL STATE BUDGET EDUCATIONAL INSTITUTION OF HIGHER PROFESSIONAL EDUCATION

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

INSTITUTE OF TOURISM, RECREATION, REHABILITATION AND FITNESS

DEPARTMENT OF TOURISM AND SERVICE

COURSE WORK

COLD DISHES AND SNACKS

Completed by a student:

4 courses of the RD group

Garkavenko Anna

Checked:

Maksakovskaya N.S.

Introduction

1. Cold dishes and snacks

Conclusion

Introduction

Snack is a table term meaning:

1) time and type of serving to the table;

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

As a concept, the term "snack" became widespread only in the 18th century. and especially in the nineteenth century. In the 17th century the Russian language knew the word "snack", but in a different meaning, and then it was used with the preposition "for" (for example, bread for a meat snack, sugar for a bitter medicine snack).

Since the 18th century the word "snack" is used with the prepositions "to" and "on" ("snack for vodka, beer", "give fish, cucumber for a snack").

In the first third of the XVIII century. "appetizer" was often replaced by the word "frischtich" and was used in the first sense as a synonym for "breakfast". And since breakfast was served with cold dishes or unheated roast left over from dinner, appetizers began to mean from the middle of the 18th century. all cold dishes of the Russian table: fermentation (cucumbers, cabbage, mushrooms), fish pickles (stringed, salted, dried sturgeon and salmon fish and caviar), smoked meats (ham, boiled pork, goose curtains).

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

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

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

The 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 were 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;

to analyze the technological features of the cold shop;

to give commodity characteristics of raw materials for the preparation of salads;

Learn how to prepare salads.

The subject of the study is cold dishes and snacks.

1. Cold dishes and snacks

1.1 The importance of cold dishes and snacks in human nutrition

It is customary to classify cold appetizers as cold dishes, which include the main product and no side dish, or it is given in limited quantity and assortment. For example, chum and granular caviar with green onions, pressed caviar with lemon, sprats with eggs, 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 appetizers 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 dishes are usually served at the beginning of a meal. In this case, they are called snacks, they complement the composition of the main dishes, decorate the table, satisfy hunger, stimulate appetite and supplement 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 complement the banquet menu with them. For example, pate, jellied meat or fish can be included in the dinner or breakfast menu, and cold appetizers: caviar, salads, herring with a side dish, etc., in the lunch, breakfast or dinner menu to stimulate appetite. The juice effect of cold dishes and snacks is due to their spicy taste, intricate design, and pleasant coloring of the products that make up these products.

A special role is played by cold dishes in the banquet menu, 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. In the manufacture of these dishes, special design techniques are used and special tools are used.

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

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

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

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

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

Potatoes are characterized by a high content of carbohydrates and significantly increase the calorie content of cold dishes. The content of vitamin C in it is low, but a large 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 requirement of vitamin C.

Cold dishes, including meat, poultry, fish, eggs, legumes, nuts, are rich in proteins 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 roe, herring are rich in vitamin A. Sauces, dressings used for cold dishes not only improve and diversify the taste, but also significantly affect their nutritional value Sour cream and mayonnaise sauce contain a significant amount of fat and therefore increase the calorie content of cold dishes and snacks. The recipe for many cold dishes includes vegetable oil or sauces and dressings. Such dishes are a source of unsaturated fatty acids. In this case, the fact that vegetable oil in this case is not subjected to heat treatment and does not lose its biological activity is of particular importance.

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

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 sliced, but in whole form; vegetables for cooking should be placed in boiling, salted water and boiled in a cauldron, closed with a lid, with a slight boil, strictly observing the deadlines. To preserve vitamin C in greens, it is important to prevent long periods of storage 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 released to the consumer. dish appetizer workshop salad

1.2 Assortment of cold dishes and snacks

A variety of cold dishes and snacks are classified according to the types of raw materials and methods of preparation into the following groups:

sandwiches;

salads and vinaigrettes;

dishes and snacks from vegetables and mushrooms;

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

egg dishes;

jellied dishes - snacks that are prepared from meat and fish, poultry and game, eggs and even vegetables. It is customary to serve 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;

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

all kinds of pickles and marinades;

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

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

A sandwich in common everyday terminology is a slice of bread with various snack foods (cheese, ham, sausage, caviar, smoked meat or fish, 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, bread is cut into small slices about 1 - 1.5 cm thick, spread with butter and garnished with various snacks.

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

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

Figure 1.1 Classification of sandwiches

Figure 1.1 shows a more detailed classification of sandwiches.

Salad - a cold dish prepared from a mixture of various vegetables and / or fruits seasoned with vinegar, vegetable oil, mayonnaise, sour cream, lemon juice, salt, pepper or special salad dressings. Often the composition of salads includes greens: dill, parsley, celery, green onions, garlic.

Salad classification by ingredients:

fish salad - the composition of the salad includes fish, it can be either boiled or fried or canned;

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

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

vegetable salad - a very affordable classification of salads. The composition of the salad includes all kinds of vegetables;

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

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

1.3 Technology for preparing cold dishes and snacks

Cold and heat processing 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 compliance with sanitary requirements is necessary during 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, layout);

mechanical processing, if possible, should precede thermal processing (for example, vegetables should be cleaned and cut before cooking);

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

seasoning dishes (sour cream, mayonnaise, vegetable oil) is necessary immediately before the holiday;

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

In order for the products during the cooking process not to lose certain useful substances, 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 sliced, but in general, vegetables for cooking should be placed in boiling, salted water and boiled in a pot with a lid, with a slight boil, strictly observing the deadlines. To preserve vitamin C in greens, it is important to prevent long periods of storage and especially wilting.

The possibility of food poisoning when eating cold dishes is aggravated by the fact that even when they are very contaminated with microorganisms, they do not arouse any suspicion in consumers, since their organoleptic characteristics - appearance, smell, taste - do not always change. This imposes on cooks a great responsibility for strict compliance with sanitary rules in the manufacture of various cold dishes.

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

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

The cleanliness of the workplace must be maintained constantly during the processing of the product. 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, cut products by hand, which tends to increase their contamination, should be avoided. There are special machines for cutting raw vegetables, 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 manufacture of cold dishes is very important. All products must be pre-cooled to a temperature of 8-10°C. Do not mix chilled food with warm food. 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 the shelf life of ready meals and semi-finished products is also an important measure to improve their sanitary condition.

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

Table 1.1 Storage of cold meals and snacks

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

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

All prepared products are best stored 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 immediately before they are released.

Do not mix new lettuce portions with leftovers from a previous batch, as this causes them to spoil faster.

Food processing

Vegetables, herbs and mushrooms. The potatoes are thoroughly washed and boiled, and then cooled and peeled; red beets are also processed. These vegetables are recommended to be sorted by tuber size before cooking.

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

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

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

The 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 torn 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 rapidly boiling water (until cooked), 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 cooked without removing the leaves from the cob. Pumpkin, zucchini and eggplant are washed, the skin is cut off, only the stems are removed from young eggplants. For stuffing, zucchini is used whole or cut in half. For frying, zucchini is cut into pieces.

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

Tomatoes are washed, the place of attachment of the stem is cut out. For salads, tomatoes are cut into even slices, and for stuffing, tomatoes are cut off the top and the seeds are removed along with the juice.

Greenhouse, greenhouse and young ground cucumbers are only washed, and overgrown cucumbers are peeled and seeds are removed.

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

In lettuce, 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 lower contaminated part of the leg. Peeled mushrooms are washed well, after which they are boiled, salted or pickled.

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

The part of the salmon (white fish and sturgeon) intended for cutting is preliminarily cleaned from the skin; the cleaned part is wrapped in parchment paper, thereby protecting it from weathering.

Herring is cleaned from the skin, the insides are removed and cut into fillets, removing the spinal and costal bones or left on the bones. If the herring is very salty, then it is soaked cleaned for several hours in cold water or in milk.

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

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

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

For the preparation of dishes such as cold veal, cold pork, cold lamb, use the hind legs and shoulder blades. The legs are fried whole or in pieces, convenient for slicing. At the shoulder, the meat is removed from the bones, rolled up and tied with twine and fried.

The poultry for cold dishes is treated in the same way as for hot ones: the frozen bird is thawed, dried and singeed with a gas burner, after which the neck with the head and legs (above the ankle joint) are cut off. The goiter and entrails are removed from the singed bird, washed, and, giving the carcass a look convenient for further processing, using a chef's needle with a 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. A large bird (turkey, goose) is salted, sprinkled with fat and fried in an oven, periodically watering it with the juice released during frying. The readiness of poultry meat is determined using a chef's needle or fork: if the needle enters easily into the soft part of the leg and clear juice is released, then the poultry meat is ready; if the juice is reddish, the poultry meat is not yet ready.

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

Processing and cutting of piglets is carried out as follows: scalded and de-haired piglets are wiped with a clean cloth, rubbed with flour so that the skin becomes dry and the hairs more easily lag behind the surface of the skin, then they are singeed on a non-smoking flame of an alcohol lamp or gas burner. After singeing, the piglets are gutted and washed. The newly killed piglets are placed for 2-3 hours in cold water to remove the blood.

Pigs intended for serving in portions and for preparing aspic, after processing, are wrapped in a clean linen or parchment, tied with twine, put in a fish boiler, poured with cold water, a few finely chopped roots, salt, bay leaf, pepper are added and boiled at a low boil in within 50-60 minutes. With piglets intended for stuffing, after the primary treatment, the skin is removed with part of the pulp (the skin is not removed from the head), the head is left intact and is not separated from the carcass.
Then the skin is sewn along the incision line, leaving a small hole near the neck, through which stuffing is performed. The pulp remaining on the bones is cut off and used for minced meat.

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

Fish. For cold dishes, sturgeon, stellate sturgeon and beluga are cut as follows: if the fish is frozen, then it is first thawed, and then the head is cut off; 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 plaited.

When plating, the fish is cut in the longitudinal direction into halves or links. The incision line during stratification should pass through the middle of the fatty layer of the spinal cartilage and vyazigi. Fish plating is best done not completely thawed. The vyaziga is taken out of the links, after which it is washed and then scalded with hot water to facilitate the removal of small scales and lateral bugs.

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

After scalding and cleaning, the fish is washed again, put on the grate of the fish boiler skin down, poured with cold water, finely chopped roots, onion, bay leaf, 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 taken out of the broth, the cartilage is removed, the fish is washed with hot water and left for 3-4 hours to cool.

In the absence of fish boilers with grates, the fish is tied with twine and boiled in a shallow dish; in some cases, it is poached in baking sheets in an oven, covered with oiled paper.

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

To decorate a dish, the products that make up it are usually selected, cut 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 filled with sauce.

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

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

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

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

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

Cold sturgeon, stellate sturgeon and beluga are cut one piece per serving; cutting is done obliquely so that the piece is wide; a piece of fish is placed on a dish or plate and garnished in the same way as meat gastronomy. In addition, finely chopped jelly is served with fish as a side dish; 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 socket.

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, lettuce and greens is placed on the other.

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

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

1.4 Technological features of the cold shop

At all stages of the production of cold dishes, there should be no deviations from the observance of personal hygiene rules by employees.

A wide range of cold dishes, a variety of products used for their preparation, as well as ways of culinary processing, 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 chefs.

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

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

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

To cut 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 the products, and in some cases a mashing machine, if such complex dishes as game cheese, galantine, etc. are made.

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

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

In the manufacture of salads, vinaigrettes in large quantities, the use of conventional boilers is inconvenient: it is difficult to distribute vegetables evenly, as they crumple when mixed.

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

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

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

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 cook does not spend too much time on transitions and looking for the right utensils 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 sources of vitamins necessary for humans, and mainly the most deficient vitamin C.

Most salads contain at least 10 mg of vitamin C (per 100 g of lettuce), 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 choice of products. When used in salads and vinaigrettes, vegetables and herbs rich in carotene (carrots, tomatoes, sweet 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 in which eggs, boiled meat or fish are added (2-5%). There is very little own fat in vegetables and greens, but since we often season them with vegetable or animal fat, in general, dishes from them contain up to 4-5% fat, and sometimes up to 20%, if the hostess has not stinted on sour cream, mayonnaise or vegetable oil. The content of I carbohydrates usually ranges from 2-7%.

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

Vegetables have a pleasant taste and aroma, have a beautiful variety of colors, 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 (ground pear), sweet potato (sweet potato);

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

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

onion: onion, leek (green), garlic;

lettuce-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, eggplant, pepper;

legumes: peas, beans, beans;

cereals: sweet corn.

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

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

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

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

Carrots are rich in vitamin P (flavones and kahetins).

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 contain a lot of alkaline elements (potassium, sodium, calcium), thanks to which the ratio of acidic and alkaline elements necessary for the body is maintained.

Vegetables are rich in microelements (cobalt, manganese, nickel, copper, etc.), 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 delay their development.

The importance 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 digestible by the human body and, in addition, contribute to the better absorption of any other food consumed along with vegetables.

Individual types of vegetables vary greatly in their merits, so it is necessary to use not a monotonous, but a diverse assortment of vegetables for the preparation of vegetable dishes and side dishes.

Vitamins are best preserved in fresh, raw vegetables immediately after they are harvested. 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, so public catering enterprises are obliged to offer consumers the largest possible selection of excellent, deliciously prepared vegetable dishes.

2.2 Salad preparation technology

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

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

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

During washing, impurities are removed. Vegetables are washed in tubs. At large enterprises, tubers are washed in vegetable washing machines. This operation is necessary not only from a sanitary point of view, but also allows you to extend the life of potato peelers, since 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 peeling, inedible, damaged or rotten parts of vegetables are removed: peel, stalks, coarse seeds, etc. Manual cleaning is carried out with special rooted or grooved knives. A large number of potatoes and tubers are cleaned in vegetable peelers - potato peelers. After mechanical cleaning, the vegetables are manually cleaned and washed.

Consider two ways to prepare salads.

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 products that make up the salad.

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

The composition of salads necessarily includes greens - dill, parsley, celery, green onions.

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

To give salads a spicier taste and smell, crushed garlic can be added.

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

Almost all vegetables for salads need to be chopped - the smaller, the denser their tissues (this primarily applies to beets, turnips, celery, carrots). It is enough to cut radishes, cucumbers, tomatoes, onions into slices, and serve tender lettuce leaves whole.

Chopped vegetables should not be kept in water because it extracts valuable mineral salts and nutrients from them. If necessary, longer storage of prepared vegetables is covered with a damp cloth and put in the cold. Cheese must 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 withering, and often spoilage of vegetables and herbs.

To prepare salads, be sure to use enameled, ceramic, glass or plastic dishes. For stirring salads, it is recommended to use wooden, horn or plastic forks and spoons. 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 cooked meat and vegetables are seasoned and garnished no earlier than 45 minutes before serving. An exception is salads made from root vegetables (potatoes, sugar or red beets, celery). Overripe salads lose their good looks and taste and can be hazardous to health.

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

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

Salads should not be stirred frequently as this increases their exposure to air, resulting in deterioration of their appearance and taste. Vegetables should be put when cooking not in cold, but in boiled water - this way more vitamins are preserved. A lot of vitamins go into a decoction, so you should not pour it out, try to use it for soups, sauces.

Conclusion

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

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

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

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

At all stages of the production of cold dishes, there should be no deviations from the observance of personal hygiene rules by employees, 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 specifications.

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

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

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

5. Bogusheva V. Cooking technology. Phoenix, 2016 - 384s.

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

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

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

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

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

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

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

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

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

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

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

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

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