DEPARTMENT OF EDUCATION OF ALMATY REGION

SARKAN POLYTECHNICAL COLLEGE

METHODOLOGICAL DEVELOPMENT

According to the program section: "Cold dishes and snacks"

master of industrial training of the 1st category

Sarkan, 2015

n\n

Section names

Page

Introduction

1

Cold meals and snacks

2

Merchandising of spices and seasonings

3

Cold shop equipment

4

Safety in food establishments

5

Economic section

Bibliography

Defense Presentation

INTRODUCTION

Cold dishes and snacks are increasingly used in human nutrition. They occupy a large place in the menu of catering establishments and in the assortment of culinary shops.

The variety of products that make up cold dishes determines their great importance in nutrition. Cold dishes and snacks are prepared from vegetables, fruits, mushrooms, eggs, meat, fish, meat and fish gastronomic products. Dressings are used as seasonings: mayonnaise, sour cream and various sauces. Many cold dishes and snacks are rich in valuable nutrients and have a high calorie content (ham, boiled pork, cheeses, caviar, salad with mayonnaise, etc.).

With a successful combination of products to taste and beautiful design, cold dishes and snacks excite the appetite and contribute to better absorption of food.

All cold dishes and snacks can be divided into the following five groups: sandwiches, salads and vinaigrettes, vegetable dishes, fish dishes, meat dishes. Since cold dishes and snacks are prepared from products that are not further thermally processed, the preparation, presentation, storage and sale of these products must be carried out in strict accordance with sanitary rules. Cold dishes and snacks should be beautifully presented. For decoration, they mainly use the products that make up the dish, but choose the most convenient in shape and bright colors: fresh tomatoes, red radishes, carrots, crayfish, green peas, lettuce and other greens. The temperature of dishes during the holiday should not exceed 12 ° C.

The rich assortment and nutritional value of cold dishes make it possible to use them as main courses for breakfast, dinner, or to complement the banquet menu with them.

The subject of the study of the written qualification work is cold dishes and snacks, which describes the technology of their preparation, assortment, relevance in modern cooking.

The purpose of the work is the quality of the cold dishes and snacks produced, the requirements for their quality, the organization of work and the safety of the cook, which meet the requirements of the modern market environment.

Each section of the written qualification work contains comprehensive information, which is based on the main technological parameters in the process of processing finished gastronomic products, as well as the preparation of cold and hot snacks. The technical and organizational equipment of the cold shop describes the technological process of processing ready-made gastronomic products and vegetable semi-finished products using mechanical equipment and storing finished products in refrigerators. Working with the above parameters, the cook should strictly follow the recipe, all the rules and instructions for labor protection and safety at work, in order to avoid injuries, and also increase the efficiency, developing competitive products.

COLD DISHES AND SNACKS

The main products used for the preparation of cold dishes,

and their preparation

Vegetables and greens. Potatoes, beets and carrots for salads and vinaigrettes are most often boiled in skin, then peel and cut just before cooking. However, it is better to boil them pre-cleaned, then the quality of the finished products and their sanitary condition improve, and the shelf life is extended. The beets are peeled, cut and stewed in a small amount of water until tender. 3% vinegar (100 g per 10 kg of beets) is added to the beets brought to readiness to restore their bright color. It is not recommended to add vinegar at the beginning of the stewing, as it lengthens the cooking time. Carrots, turnips, turnips are boiled whole after cleaning. Carrots can be peeled, cut or chopped and stewed with the addition of vegetable oil (150–200 g per 10 kg of carrots), which helps to dissolve carotene (provitamin A) and improve its absorption.

Quick-frozen green peas, without defrosting, are dipped in salted boiling water and boiled until tender.

Store each type of boiled vegetables in a separate bowl at a temperature of 8–10 ° C. The shelf life of peeled vegetables from the moment of boiling to sale should not exceed 12 hours.

Of the vegetables, carrots, white and red cabbage, fresh and pickled cucumbers (gherkins), fresh and pickled tomatoes, lettuce, green onions, parsley, sliced ​​horseradish, lemon are most often used for garnishing and decorating dishes. All raw vegetables are subjected to mechanical cooking in the usual way, but they are washed again with boiled water. Greens (lettuce, green onions, parsley, celery, dill) are carefully processed, as they have a high bacterial load, especially greenhouse green onions. Rinse should be such an amount of greens that can be used within 1 hour. Before selling, the greens are stored in a chilled place.

Fish cold dishes are prepared from chilled boiled links of fish of the sturgeon family, fried and boiled portioned pieces of various types of fish (with skin without bones, without skin and bones - pure fillet), crayfish, squid, shrimps.

In salmon, chum salmon, salmon cut off fins, heads, then plast. The resulting fillets with skin and rib bones are placed skin-side down on a cutting board or table and the rib bones are cut off. Cut the fish, starting from the tail, into portioned pieces (at first with a large inclination of the knife - obliquely, and then almost straight), the flesh is cut to the skin and the pieces are separated from the skin without cutting through it. The rest of the fish is covered with peeled skin until the next use. Balyks are cleaned from the skin; if they come with the vertebral bone, then they cut the fillet from the spine, clean the weathered and smoked parts and cut across into slices of 2-3 pieces. per serving. Tesha is cleaned from costal bones, weathered surface and cut into portioned pieces without skin. Smoked whitefish, cod, sea bass are skinned, fillets are cut off and costal bones are removed.

Smoked and dried fish of other species are skinned and cut into pieces crosswise along with the bones. Large specimens can be cut along the vertebral bone into two layers, and then cut across into portioned pieces. Herring is cut into fillets with bones or clean fillets.

Sprats, sprats, sardines, saury are taken out of the jars, the head, tail and entrails are removed from the sprats. Sprats, sardines, saury are served without additional processing. You can also serve sprats whole. After opening, canned food is carefully transferred to a clean, dry dish and portioned. Juice, sauce or oil is distributed evenly along with the main product.

From meat and meat products for the preparation of cold dishes, boiled beef, tongue, ham, boiled pork, ham, fried and boiled poultry and game, sausages are used. The ham is cleaned, the bones are removed, the skin is removed, excess fat is cut off, then it is cut into pieces that are convenient for cutting. Beef, pork, lamb, previously fried in large pieces or boiled, are freed from the dried crust immediately before use. Sausages (boiled and smoked) are wiped with a dry towel before use, the straps are removed, the skin is cut and removed in the part that is intended for cutting. You should not remove the casing long before cutting the sausage, as the loaves become contaminated and deteriorate faster. If the casing is difficult to remove from the sausage, then the sausage is dipped in hot water for 1-2 minutes, wiped dry with a clean towel, cut and peeled.

Cheese cut into large pieces (rectangular - lengthwise, round - into sectors), clean the outer crust and cut into portioned pieces no more than 2 mm thick.

Butter they are cleaned, cut into bars with a square or rectangular end, and then portioned pieces are cut from the bars in the form of a square or rectangle 0.5–1 cm thick. Butter, cut into portions, is stored in cold water. To cut the butter into portions, use a gastronomic or carving knife. Products should be peeled and cut before serving and in the amount necessary for immediate sale.

sandwiches

sandwiches- the most common type of snack. For their preparation, rye or wheat bread is used, which is cut with or without a crust into elongated slices about 1 cm thick. Meat and fish gastronomic products and culinary products, cheeses, curd mass, jam, jam, eggs, butter and butter are used for sandwiches. mixtures, various sauces, vegetables, fruits and other products so that they combine well in taste and color. Sandwich products are cut into thin slices in such an amount as to completely cover the bread. 1-3 pieces of the product are placed on a slice of bread, preferably without small appendages. Cut products no earlier than 30-40 minutes before serving and store in a cool place. Sandwiches are open, closed (sandwiches) and snack bars (canapes, tartinki).

Sandwiches open. They can be simple or complex. Plain open sandwiches prepared from one type of product, for example, a sandwich with butter, sausage, cheese, etc. A slice 10–12 cm long and 1–1.5 cm thick (30–40 g) is cut across from a loaf of white bread and placed on his prepared product. If sandwiches are prepared from low-fat foods, then the bread can be pre-greased with butter or made into a rosette of butter and placed on top of the product. Open sandwiches on rye bread are most often prepared with bacon, sprats (with or without an egg), chum caviar, and herring. Complex sandwiches cooked with several types of products.

Open sandwiches can be decorated with lettuce, spinach, sprigs of parsley, dill, slices of fresh tomato or pickled cucumber, radish, slices of fresh or pickled peppers, etc. At the same time, the yield is increased accordingly.

Sandwich with butter, chocolate, fruit butter or margarine. Butter is cut into pieces of various shapes so that they cover most of the slice of bread.

A cheese sandwich. The prepared cheese is cut into slices 2–3 mm thick at the rate of one slice per sandwich. Bread is spread with butter or creamy margarine and a slice of cheese is placed so that it completely covers the bread.

A sausage sandwich. The prepared sausage is cut: thick loaves of sausage - across one piece per sandwich, thin - obliquely in 2-3 pieces. Bread can be pre-spread with butter, butter with mustard or margarine.

Complex sandwiches (assorted or metropolitan). Prepared from several products that combine well in taste and color. Sliced ​​meat products, smoked meats, salmon, herring fillets and other products are sometimes shaped into cone-shaped tubes, which are filled with lettuce, mayonnaise, olives, green peas, chopped eggs, etc. Fresh cucumbers, tomatoes, red sweet peppers, radishes are used to decorate sandwiches. , carrots, greens, hard-boiled eggs, etc. Complete the decoration with whipped butter or butter mixture, which is applied in the form of patterns using a pastry bag.

Closed sandwiches (sandwiches). Cut off the crusts from a loaf of white bread. The bread is cut across in half and cut into strips 0.5 cm thick in length. A strip of bread is smeared with butter and thinly sliced ​​\u200b\u200bproducts (meat or fish, caviar, cheese, etc.) are placed on it, then covered with another strip of bread greased with butter, lightly pressed and cut into pieces 7–8 cm long.

Sandwiches can be prepared with two-, three-layer and combined. This type of sandwich includes travel sandwiches, which are usually prepared from wheat bread (city bun, school bun, etc.). Rolls are cut lengthwise so that the halves do not fall apart. Lubricate each half with butter or oil with fillers and put thin slices of the product between them (cheese, sausage, fried or boiled meat, meatballs). Together with the products, you can put pieces of fresh or canned sweet peppers, green onion feathers, etc.

Snack sandwiches (canape). For the preparation of snack sandwiches, dried (fried) wheat, rye bread or puff pastry baked goods are used.

Slightly stale rye or wheat bread is peeled, cut along the loaf into strips 5-6 cm wide, 1-1.5 cm thick and fried in butter or margarine without drying. The fried strips are cooled, lightly greased with butter, meat, fish or other products are laid along the entire length, 0.5–1 cm wide, 2–3 mm high. Strips of food can be alternated with chopped green onions or hard-boiled eggs. Between the stacked products or on top of them with a thin tape or mesh, whipped butter or pastes are released from the syringe. Then the strips are cut into rectangles, rhombuses, triangles, 2–6 pieces each. per serving. You can give the products the shape of circles with a diameter of 4 cm. Herring oil is squeezed along the edge of the circle, and finely chopped green onions, whipped butter, chopped eggs, olives, etc. are placed in the middle. Bread for snack sandwiches can not be fried.

Salads

Salads are prepared from raw, boiled, pickled, pickled, frozen vegetables, mushrooms, legumes, raw and canned fruits, citrus fruits. Meat, poultry, fish, herring, seafood, eggs, etc. are added to some types of salads. Chopped products are combined with dressings in the amount necessary for their sale within 1 hour. Salads are seasoned with sour cream immediately before vacation. Before mixing with the dressing, lettuce is stored in a refrigerator for no more than 12 hours at a temperature of 4–8 °C. During long-term storage, the products shrink, dry out, which affects the taste of finished products, in addition, there is a significant loss of vitamin C.

Boiled and raw vegetables for salads are cut into cubes, slices, circles, straws. Salads are served as an independent dish in salad bowls or on dishes and small plates. Salads of greens and vegetables can be served as an additional side dish to various meat and fish dishes. For decoration, use lettuce leaves, dill, parsley, celery, green onions, eggs, meat and fish products, fruits, citrus fruits, as well as products that are part of salads and have a bright color (sweet red pepper, tomatoes, cucumbers and etc.).

There are two ways to decorate salads. First way: the chilled products that make up the salad are mixed, seasoned with sauce and put in a salad bowl in a slide, then decorated with herbs. Second way: the products are cut, about 1/3 of the total amount is seasoned with sauce, put in a salad bowl with a slide; thin slices of meat, fish, poultry, crabs, egg slices are laid on top, decorated with tomatoes, eggs or greens. The remaining products are carefully placed around the slide in bunches. Products intended for decoration are not recommended to be poured with sauce.

Salad green. Washed lettuce leaves are cut into 3-4 pieces or chopped into strips. Place on a plate or in a salad bowl, top with sour cream or salad dressing. You can add 1/2 or 1/4 eggs to the salad, while the yield rate increases. If the salad is used as a side dish for meat, poultry, fish dishes, then the leaves are cut into smaller pieces.

Fresh cucumber salad. Prepared fresh cucumbers are cut into circles or slices and placed in a plate or salad bowl, when served, pour over with salad dressing or sour cream, decorate with fresh lettuce leaves, sprinkle with herbs.

Green onion salad. Peeled and washed green onions are cut into pieces 1–1.5 cm long, sprinkled with salt and poured with sour cream. You can put egg slices on top.

Radish salad. Red radishes, peeled from tops, and white radishes from skins are washed and cut into thin circles, green onions are chopped, salt is added and seasoned with sour cream or salad dressing. An egg for decoration is placed on top of the salad. You can chop it finely, put the yolk in the salad, and sprinkle the salad with egg white and herbs before leaving.

Salad "Spring". Thinly sliced ​​radishes, fresh cucumbers are mixed with lettuce cut into squares, chopped green onions, seasoned with salt, pepper, sour cream, put in a salad bowl, decorated with figuredly chopped eggs and greens. Salad can be prepared without cucumbers with a corresponding increase in the rate of radishes and lettuce.

Lettuce 42, radish 40, fresh cucumbers 40, green onions 25, eggs 1/2, sour cream 40. Yield 200.

Salad "Summer". Boiled peeled new potatoes and fresh cucumbers are cut into slices, combined with tomato slices and lettuce, cut into 3-4 parts, finely chopped green onions, green peas are added, everything is mixed and seasoned with salt, pepper, sour cream. They put it in a salad bowl on lettuce leaves, decorate with slices of fresh cucumbers, slices of hard-boiled eggs, tomatoes, sprinkle with herbs.

Carrot salad. Raw peeled carrots are cut into strips or rubbed on a grater with small holes, seasoned with sour cream, sugar, salt, the finished product is placed in a salad bowl, sprinkled with herbs. You can add finely chopped apples or prunes, pre-soaked, with a stone removed.

Fresh tomato salad. The stalks are cut from the tomatoes, cut into thin slices. Onions are chopped. Slices of tomatoes and onions are placed on a plate or in a salad bowl, sprinkled with salt, pepper and seasoned with sour cream or salad dressing. You can release the salad without onions.

Pickled cucumber salad with onions. Cucumbers are cut into thin slices, chopped green or onion is added and poured with vegetable oil.

White cabbage salad. First way: peeled white cabbage is finely chopped, put in a wide saucepan, salt (15 g per 1 kg) is added, vinegar is poured in and heated with continuous stirring until it settles and acquires a uniform matte color. The cabbage that has settled when heated is removed from the heat and cooled. Then mixed with cranberries, chopped green onions or carrots, vegetable oil, sugar are added and mixed. Sprinkle with chopped green onions when serving. When heating, you need to make sure that the cabbage does not soften too much, otherwise it will not have a crispy texture.

Second way: cabbage is chopped into thin strips, sprinkled with salt, ground until juice appears, sugar is added, seasoned with vinegar and vegetable oil.

You can add fresh or soaked apples, pickled plums or cherries, grapes, cranberries, fresh carrots to a white cabbage salad. When preparing a salad with pickled fruit, part of the marinade liquid can be used instead of vinegar. In this case, nutrients are more fully preserved, the taste of dishes improves, the processing time of products is reduced and the yield increases. To prepare a salad, it is better to use white dense heads of cabbage. Salad can be prepared without fruit.

Fresh cabbage 102, cranberries 15, green onions 15 or carrots 15, vinegar 3% 15, sugar 7, vegetable oil 7. Yield 150

Red cabbage salad. Prepared red cabbage is cut into strips, scalded, sprinkled with fine salt (15 g per 1 kg of cabbage), mixed, left for 15–20 minutes, then ground until juice is released and a soft consistency is obtained. The grated cabbage is slightly squeezed, vinegar is added, put in a cold place for 1.5–2 hours. Then it is seasoned with a decoction of cinnamon and cloves with sugar. The broth is prepared as follows: cinnamon, cloves and sugar are placed in water, brought to a boil and allowed to brew for 30 minutes, the broth is filtered. When on vacation, cabbage is watered with vegetable oil.

You can make red cabbage salad in the same way as white cabbage salad. Use as an independent dish and as a side dish.

Sauerkraut salad. Fresh apples, chopped onions, sugar, salt are added to sauerkraut and seasoned with butter. Instead of fresh apples, you can add pickled apples, cranberries, tangerines, oranges, cherries.

Beet salad with cheese and garlic. Boiled beets are cut into strips, finely chopped garlic is added. The salad is laid in a slide, sprinkled with grated cheese or cheese on top.

meat salad. Boiled or fried meat (beef, veal, lamb, pork) is cut into slices or thin slices, potatoes, pickles - into thin slices, mixed and seasoned with mayonnaise with the addition of South sauce. The prepared salad is stacked in a salad bowl on lettuce leaves and decorated with pieces of meat, slices or circles of eggs, fresh cucumbers, tomatoes, herbs, crayfish tails.

Meat (beef) 48, potatoes (boiled peeled) 40, cucumbers 30, egg 15, crabs (canned food) 15, mayonnaise 30, Southern sauce 8, herbs 2, spices. Exit 150.

Potato salad. Peeled boiled potatoes are cut into slices, chopped onions are added, seasoned with sour cream or salad dressing. Served in a salad bowl, sprinkled with dill on vacation. A salad is prepared with the addition of boiled carrots, pickles, sauerkraut, mushrooms and herring.

Potatoes 68, green or onion 34, sour cream or mayonnaise 30. Yield 200.

Capital salad. The boiled pulp of game or poultry is cut into slices for dressing and thin slices for decoration. Boiled potatoes, pickles or gherkins are cut into thin slices, green salad - into large pieces. Meat and vegetables are seasoned with mayonnaise with the addition of "Southern" sauce, mixed and stacked on lettuce leaves in a salad bowl; then decorate with pieces of game or poultry, slices of hard-boiled eggs, crayfish tails or shrimp, fresh or pickled cucumbers, herbs. You can dress the salad with mayonnaise sauce with sour cream or white sauce.

Fish salad. Boiled potatoes, fresh or pickled cucumbers are cut into thin slices or cubes, green peas are added. All vegetables are mixed and seasoned with mayonnaise and South sauce. You can put sliced ​​\u200b\u200bfish pieces. The mass is laid out in a slide on lettuce leaves in a salad bowl, decorated with pieces of fish, fresh cucumbers, tomatoes and herbs. You can serve a salad on a dish, in the middle of which seasoned vegetables are laid in a slide. Then the vegetables are covered with thin oblong pieces of fish in the form of a pyramid, the remaining vegetables are placed around the bouquets and poured over with salad dressing. They also prepare and serve a salad of crabs and cod liver.

Potato salad with squid. Boiled squid fillet is cut into thin slices, combined with a vegetable set of potato salad, seasoned with mayonnaise or sour cream. The finished salad is laid out in a salad bowl. Decorate with tomatoes, fresh lettuce, squid slices, sprinkle with herbs.

Vinaigrettes

Vinaigrettes are a kind of salad, but they are always prepared with beets. Beets are recommended to be separately seasoned with vegetable oil before mixing with other products to preserve the color.

Vegetable vinaigrette. Boiled beets, carrots, potatoes are cut into slices. Pickled cucumbers are cut into slices, onions - rings or half rings, green onions - 1-1.5 cm long. Sauerkraut is squeezed out of the brine, and if it is sour, washed in cold water and chopped. All prepared vegetables are mixed, seasoned with salad dressing or mayonnaise sauce. Put the vinaigrette in a salad bowl, decorate with carboated carrots, beets, cucumbers, lettuce, sprinkle with herbs. You can put fresh or pickled tomatoes in the vinaigrette. You can add green peas (from 50 to 100 g) to the vinaigrette by reducing the amount of sauerkraut or pickles. Vinaigrette can be prepared with meat, fish, mushrooms, herring cut into clean fillets, squid, etc.

Beets 150, carrots 100, potatoes 210, green onions or onions 150, sauerkraut or pickles 300, dressing 100. Yield 1000

Vegetable and mushroom dishes and snacks

For the preparation of cold dishes and snacks from vegetables and mushrooms, fresh, boiled, salted and pickled vegetables, mushrooms and herbs are used.

Radish with butter or sour cream. Radishes are chopped into strips or slices, salted, seasoned with vegetable oil or sour cream. Sprinkle with herbs on vacation. You can cook radish with goose, duck or chicken fat. Part of the radish can be replaced with carrots.

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

Eggplant caviar. The stalk is removed from the eggplants, then baked in an oven until tender, cooled, cut lengthwise, peeled, the flesh is finely chopped. Finely chopped onions are lightly sautéed with vegetable oil, tomato puree, eggplants are added and boiled, stirring occasionally, until thickened. Caviar is seasoned with garlic mashed with salt, vinegar and pepper. When you leave, sprinkle with finely chopped green onions. Caviar can be cooked without garlic.

Eggplant 105, onion 11, vegetable oil 6, tomato puree 11, vinegar 3% 3, garlic 0.5, spices. Exit 100.

Vegetable caviar. Processed eggplant and zucchini are baked in an oven. Peel off the skin of the eggplant. Zucchini and eggplant finely chopped or rubbed. Finely chop the onion, cut the carrots into small cubes and sauté until tender. Before the end of sautéing add tomato puree. Fresh cabbage finely chopped and stewed until soft. Prepared vegetables are mixed, stewed with constant stirring until thickened and cooled. The finished caviar is seasoned with vinegar, salt, ground pepper and knead well. If fresh cabbage is bitter, it should be scalded before stewing. On vacation, caviar is sprinkled with finely chopped greens.

Mushrooms pickled or salted with onions. Mushrooms are separated from the marinade liquid, cut into pieces, seasoned with vegetable oil. When on vacation, put in a salad bowl or on a plate, sprinkle with chopped green or onion on top.

Mushroom caviar. Prepared dried mushrooms are boiled until tender, cooled, then finely chopped or passed through a meat grinder. Salted mushrooms are washed and finely chopped. Finely chopped onions are sautéed in vegetable oil, prepared mushrooms are added and fried for 10–15 minutes. Caviar is seasoned with vinegar, pepper, salt. When you leave, sprinkle with finely chopped green onions. In cold form, you can serve stuffed zucchini, peppers, eggplants.

Fish dishes and snacks

For cold appetizers and dishes, fresh fish and gastronomic fish products are used. Fresh fish for cold dishes is cut in the same way as for hot ones.

Salted fish (in portions). The fish is cut into thin pieces of 2-3 pieces. per serving, placed on a dish or plate, lemon slices, parsley greens are placed on the side. You can release the fish with fresh vegetables and herbs. If the dish is prepared from fish of the sturgeon family, then it can be decorated with thinly sliced ​​​​boiled cartilage.

Sprats, sardines with lemon. Sprats or sardines are laid in even rows on a dessert plate, poured with canned oil, decorated with lemon slices, parsley sprigs or lettuce leaves.

Sprats, or anchovy, or herring with onions and butter. The sorted and washed whole or cut sprat, anchovy, sprat, herring are placed on a plate, sprinkled with chopped onion rings or half rings, poured with oil or dressing. Boiled potatoes (100, 150 g), green onions (15 g) can be served with the dish.

Herring with garnish. Sliced ​​herring is placed on the herring tray, on the sides - diced boiled potatoes, carrots, beets, sliced ​​\u200b\u200band fresh cucumbers, tomatoes, green peas, eggs, chopped green onions or chopped onion rings. Herring is decorated with lettuce leaves or sprigs of greens. The garnish is laid in bouquets, alternating vegetables in color.

When serving, herring is poured with salad dressing or mustard dressing. Vegetables can be carbed. Part of the side dish can be laid out in an oblong slide, and put herring on top.

Herring (fillet-pulp) 35, eggs 1/4 pcs, garnish 75, dressing 15. Yield 135

Herring with potatoes and butter. A clean herring fillet is cut across (obliquely) into even small pieces, placed on a herring box or a plate, decorated with greens. Separately, an equal-sized whole or barrel-turned potato is served in a lamb, and a pre-chilled piece of butter is served in a socket.

Herring (fillet-pulp) 35, potatoes 77, butter 15. Yield 125.

Chopped herring. Sliced ​​pieces of pure herring fillet without skin and bones, apples without grains and skins, pre-soaked in water or milk and squeezed wheat bread and lightly sautéed onions are passed through a meat grinder or chopped with a knife until a homogeneous mass is formed. Then softened butter, ground pepper and vinegar are added, everything is mixed well. The mixed mass is placed in a herring box, giving the shape of a whole fish or an oblong slide, on which a herringbone pattern is made with a spoon dipped in vegetable oil or water. On vacation, decorate herring with apples, cucumbers, tomatoes, lettuce, chopped hard-boiled eggs, parsley or dill.

Boiled fish with garnish and horseradish. Fish of the sturgeon family are boiled in links and, after cooling, cut into portions (1-2 pieces per serving), fish with a bone skeleton are boiled in portions in the form of a clean fillet and cooled in broth. Portioned pieces of fish 1-1.5 cm thick are placed on a dish, garnished with bouquets of 3-4 types of vegetables - boiled potatoes, carrots, beets, cut into small cubes, fresh or pickled cucumbers, tomatoes, green peas, etc. Decorate the dish with green salad or parsley.

Horseradish sauce with vinegar is served separately in a gravy boat.

Jellied fish with garnish. Jelly is poured into a deep baking sheet with a layer of 0.5 cm and, when it hardens, portioned pieces of boiled fish are placed at a distance of 3–4 cm from each other and from the sides of the baking sheet. Each piece of fish is decorated with lemon slices, carboated carrots, cucumbers, green salad or parsley, onions, and a drawing is made. Then the decorations are fixed with semi-hardened jelly and allowed to harden, after which the jelly is poured with a layer of 0.5–0.8 cm above the product and cooled. Frozen pieces of fish are cut out with a knife so that there is a jelly layer of at least 3–5 mm on all sides, and the edges of the jelly are made corrugated. Lemon can not be poured, but placed on the fish on vacation. Jellied fish is released without a side dish and with a side dish. When vacationing with a side dish, a piece of fish in jelly is placed on a dish, a side dish consisting of 3-4 types of vegetables is placed next to it in bouquets. Horseradish sauce with vinegar or mayonnaise is served separately. If the fish is poured into portioned molds, then the pattern of vegetables is superimposed on a layer of frozen jelly, then pieces of fish are placed on the decorations, jelly is poured to the edges of the mold and cooled. Before leaving, the molds with aspic are lowered for 3-5 seconds into hot water, then turned over, shaken slightly and laid out on a dish, the garnish is arranged in bouquets. Just like fish, crabs, shrimp, squid, scallops are poured.

To prepare fish jelly, concentrated fish broth is boiled, gelatin swollen in water is introduced into it, after which the broth is clarified, as in the case of cooking a clear broth.

Boiled fish 75, lemon 5, parsley 1.5, ready-made jelly 125, carrot 5. Yield 200.

Fried fish marinated. To prepare this dish, various fish are used, which, depending on its type, are cut into fillets with skin without bones, or into fillets with skin and rib bones, or non-plastered fish (navaga, ice, flounder, etc.) are used.

Cooked portioned pieces of fish are sprinkled with salt, pepper, breaded in flour and fried on both sides in vegetable oil, after which they are fried in an oven until cooked. The fried fish is cooled, placed in a salad bowl or plate, poured with marinade and sprinkled with finely chopped green onions or parsley. You can decorate the fish with pitted olives.

Fish (fillet with skin without rib bones) 90, wheat flour 5, vegetable oil 5, marinade 75, green onion 10, spices. Exit 160

For the preparation of cold dishes, seafood is used (crabs, shrimps, crayfish, squids, scallops, oysters, Ocean pasta). Process and prepare them as described in the section "Mechanical culinary processing of raw materials", chapter II, paragraph 12.

Marinated crabs. Canned crabs are freed from plates, stacked on a plate or in a salad bowl, poured with marinade, sprinkled with chopped green onions and decorated with olives.

Potato salad with crabs, or squid, or scallops. Crabs are released from the plates. Scallop or squid fillets are boiled in salted water for 5-7 minutes, cooled in the broth, cut into thin slices. Part of the crabs, scallops and squids are left to decorate the salad. Seafood is put in a ready-made potato salad, seasoned with sour cream, or mayonnaise, or salad dressing. On vacation, they decorate with pieces of crabs, or squid, or scallops.

Potato salad can be prepared with Ocean pasta. Prepared and stewed Ocean pasta is combined with potato salad and ground pepper.

7. Meat dishes and snacks

Meat, offal, poultry and game for cold dishes are boiled or fried in the same way as for hot dishes. For cooking and frying, the same parts of the carcass are used. Meat and meat products are served cold with a side dish, aspics, in the form of pastes and jellies.

Ham, loin with garnish. Ham (ham, roll), boiled pork, loin or other smoked meats are cut into 2-3 pieces per serving, placed on a dish, next to them are a side dish of 3-4 types of vegetables - carrots, red cabbage, gherkins, green peas, tomatoes, chopped jelly, lettuce The dish is decorated with lettuce leaves or parsley. Separately, in a gravy boat or next to a side dish, horseradish sauce with vinegar is served.

Roast beef with garnish. The roast beef, fried to a medium degree of roasting, is cooled and cut across the fibers into pieces of 2–3 pieces. per serving. Then they are placed on a dish, a side dish is placed in bouquets - green salad, gherkins, chopped jelly, tomatoes, planed horseradish. Garnish with lettuce leaves or parsley. Separately, cold horseradish sauce or mayonnaise sauce with gherkins is served in a gravy boat.

Boiled meat or meat products with garnish (assorted meat). Boiled meat products are cooled, cut into thin slices of 2-3 pieces. per portion, placed on a dish, side dish is placed with bouquets of 3-4 types of vegetables - boiled carrots, potatoes, fresh or pickled cucumbers, tomatoes, red cabbage, green salad. Garnish with lettuce leaves or parsley. Separately, cold horseradish sauce or mayonnaise sauce with gherkins is served in a gravy boat. You can serve pickled tomatoes, apples, pears as a side dish with a bird dish.

Beef jelly. The processed by-products are thoroughly washed, cut into pieces, put in prepared dishes, poured with cold water (1.5–2 liters per 1 kg of food), brought to a boil and boiled at a low boil for 6–8 hours, periodically removing fat and foam . An hour before the end of cooking put vegetables and spices. The jelly is considered ready when the meat easily separates from the bones. Ready by-products are taken out with a slotted spoon, cooled to 40-50 ° C. Separate the pulp from the bones and cut into pieces in the form of cubes. Then the meat is combined with pre-strained broth, salted, boiled. After that, finely chopped or mashed garlic is added, everything is mixed and poured hot into prepared baking sheets with a layer of no more than 4 cm. When cooling, the jelly must be stirred to obtain a homogeneous mass. The jelly is kept in a cold room for up to 8 hours so that it freezes well.

Immediately before serving, the frozen jelly is cut into portions (100 g) and placed on a plate or dish, horseradish sauce with vinegar is served separately. The jelly can be released with salted canned vegetables. Decorate the dish with parsley and lettuce. The jelly should not be stored at temperatures below 0 ° C, as after thawing it becomes watery and tasteless.

Liver pate. The bacon is finely chopped and lightly fried, finely chopped carrots, onions are added and sauted until half cooked, then chopped liver is placed, sprinkled with salt, ground pepper and fried until tender. The mixture is cooled and twice passed through a meat grinder with a frequent grate, milk or broth is poured in, heated. Butter is softened, combined with the mass. The finished pate is shaped into a loaf, roll, square, sprinkled with chopped egg and finely chopped greens. The pâté can be decorated with whipped butter, applied in a pattern using a pastry bag, or shaped into a flower. Instead of butter, you can apply a grid of mayonnaise sauce with the addition of meat jelly, while butter or mayonnaise is used instead of an egg.

8. Requirements for the quality of cold dishes. Shelf life

Butherbrods – products should be laid in an even layer on a piece of bread, have a smooth surface, taste and smell characteristic of the products used.

Salads- vegetables should be cut in accordance with the cut shape for each type of salad, salads are stacked in a slide, the greens used for decoration should be fresh, sluggish, not yellowed, not darkened. The consistency of vegetables is elastic. Taste, smell, color corresponding to the products used. Red cabbage salad does not have a blue tint. Cucumbers are fresh, overripe, with coarse seeds and skin are not allowed.

Vinaigrettes- vegetables should correspond to the shape of the cut, the color is light red, the taste is spicy, corresponding to boiled vegetables, pickles and sauerkraut. Vegetables should be boiled, not crumbling, cucumbers and sauerkraut should be firm and crispy.

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

Meat cold dishes- meat and meat products are cut across the fibers obliquely with wide ribbons, the color should be characteristic of the color of the product (roast beef on the cut is pink), the taste corresponds to the type of product, the texture is elastic, dense, elastic, the vegetables are soft, but not crumbly.

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

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

Cold dishes and snacks are perishable products and are subject to quick sale: jelly, aspic meat - within 12 hours, pate - 24, fried meat - 48, fried fish - 12, chopped herring - 24 hours. Considering that after preparation and decoration most of the dishes are not subjected to repeated heat treatment, it is necessary to store cold dishes and snacks at a temperature of 6-8 ° C before sale, and in the summer (May-September) the sale of cold dishes such as jelly, pate is allowed only with the necessary equipment and in agreement with the local SES.

COMMODITY OF SPICES, SPICES

Spices

Spices - These are products of plant origin with a specific aroma and taste, containing essential oils, glycosides and alkaloids. They improve the smell of food, promote its absorption, remove toxins from the body, increase the protective functions of the body, as they have bactericidal properties. They are used in canning, the production of canned food, sausages, drinks, etc.

Depending on what part of the plant is used for food, spices are classified into groups: fruit, seed, flower, leaf, bark, root.

TOfruit spices include pepper (black, white, allspice, red) (Fig. 18), anise, star anise, vanilla, cardamom, coriander, cumin.

Black pepper - dried unripe fruits of a tropical plant (homeland - South India). After drying, the fruits shrivel, turn black, acquire a spherical shape; piperine alkaloid (up to 9%) gives sharpness and hotness to pepper, and essential oil (up to 1%) gives pepper aroma. Black pepper is valued hard, sinking in water, dark. It is produced in the form of peas and ground. Used in cooking for the preparation of meat, fish, vegetable dishes, for canning.

white pepper obtained from the ripe fruits of the same plant as black. This pepper is less spicy and has a smooth grayish-cream color.

Allspice - dried unripe fruits of a tropical pepper tree. The fruits have a spherical shape with a thickened top, a rough surface, a dark brown color of different shades, a sharp taste, an aroma of cloves, black pepper, nutmeg and cinnamon combined.

Red pepper - Dried whole pods or red powder. Cultivated in the south. The pungent taste of red pepper is due to the content of the alkaloid capsaicin (up to 1%). According to the degree of burning, there are three types: burning, medium and slightly burning. It comes mainly in ground form. Used for cooking meat and vegetable dishes, rice dishes, fish.

Anise - fruits of an annual herbaceous plant. It is cultivated in Ukraine, the North Caucasus, and in Moldova. Anise fruits are egg-shaped, brown-gray in color, sweetish taste, strongly spicy aroma, due to essential oil, which contains from 2 to 6%. Anise is used in the production of confectionery products, in baking.

star anise - dried fruits of an evergreen tree. The fruit is stellate with seeds inside. Star anise has a brown color of different shades, the taste is bittersweet, burning, the smell is spicy, reminiscent of anise, contains 3-6% essential oils. It comes in whole form, sometimes ground, it is used in the manufacture of gingerbread, soft drinks, meat dishes, game.

Vanilla - dried unripe pod-like fruits of a climbing tropical plant - creepers. The pods are dried until a white coating appears on the surface - vanillin. Fruits are valued, having a length of 20-25 cm, elastic, dark brown or brown-black in color with a greasy sheen, oily to the touch, covered with a white crystalline bloom. It has a sweetish-burning taste, a strong pleasant smell. This is an expensive spice and comes packed in one pod in glass test tubes.

Vanillin - substitute for natural vanilla. Obtained synthetically. It is a white crystalline powder with a strong vanilla odor and a pungent taste, it is readily soluble in water, the solution is transparent. Comes in pure form and in the form of vanilla sugar. Vanilla and vanillin are used in baking, confectionery, dairy industry, in the production of alcoholic beverages, and in cooking.

Cardamom - These are the dried immature fruits of a herbaceous perennial plant growing in tropical countries. The fruits have an oval shape with a ribbed surface, inside with seeds. The color of the fruit is from light brown to light yellow after bleaching, the taste of the seeds is spicy-burning, with a strong aroma. It is used for flavoring flour products, in the production of alcoholic beverages.

Coriander - dried fruits of an annual herbaceous plant growing in the south and in the middle zone of the country. The fruits have a spherical or slightly elongated shape, yellowish or yellowish-brown in color, the taste is sweetish, the aroma is spicy. They are produced in whole and ground form, used for marinating fish, stewing meat, preparing kvass, sauerkraut, etc.

Caraway - dried fruits of a biennial herbaceous plant, common in the European part of the country and Siberia. Cumin fruits have an oblong-ovoid shape, consist of two cotyledons, brown color with a brownish-greenish tint, bitter-spicy taste, strong aroma. Used in cooking, baking, sauerkraut, pickling cucumbers, in the preparation of alcoholic beverages.

Seed spices . These include mustard, nutmeg and nutmeg.

Mustard - seeds of oil-bearing annual herbaceous plants. Oil is extracted from mustard seeds, and mustard powder is obtained from the remaining cake. The powder contains the glycoside sinigrin, which, when mixed with warm water, under the action of an enzyme, decomposes into burning allyl mustard oil and glucose. The quality of mustard powder is 1st and 2nd grade. Mustard powder is used to prepare table mustard, when pickling.

Nutmeg dried, peeled and processed seeds of the fruit of the nutmeg tree, which grows in tropical countries. Nutmeg seeds are egg-shaped, on the surface there are sinuous deep grooves, the color is light brown in different shades, the taste is slightly burning, bitter, spicy-resinous, the aroma is strong, pleasant. Nuts are divided into small, medium and large (value higher). Used in cooking, for the production of sausages, drinks.

Muscat color - the husk removed from the nutmeg seed. These are hard, very fragile plates about 1 mm thick, light orange or dark yellow in color, slightly pungent in taste, thin with a spicy smell. Comes in whole and ground form.

Dill - seeds of an annual herbaceous plant that grows everywhere. Seeds have an oval shape with sharp ribs on the surface, a grayish-brown color, pronounced taste and aroma. It is used for canning vegetables, for dill essence (20% solution of alcohol and dill essential oil), in cooking.

flower spices . These include cloves and saffron.

Carnation - uh then dried unopened flower buds of an evergreen tropical clove tree. In appearance, the carnation resembles small nails 15-20 mm long with a spherical cap. It has a finely wrinkled surface, the color is brown in different shades. Clove has a strong spicy aroma, burning taste. A benign clove, when pressed on the head, releases oil, sinks in water or floats vertically with the head up. Used in cooking, for preserving fruits, berries, mushrooms, meat, fish, in the confectionery industry.

Saffron - dried stigmas of freshly blossomed flowers of a perennial bulbous plant, are randomly tangled fragile, oily threads up to 3 cm long, but not stuck together in lumps, from orange-red to brown-red in color, with a bitter-spicy taste, strong aroma. In cooking, saffron is used to prepare meat, vegetable and rice dishes. It is also used as a dye for tinting butter and cheeses.

Leaf spices. These include bay leaf and rosemary.

Bay leaf - these are the leaves of an evergreen plant of a noble laurel dried up in a shade. It grows on the Black Sea coast of the Caucasus, in the Krasnodar Territory. The leaves are oval and oblong-lanceolate, leathery, the color of greens of different shades, the taste is slightly bitter, the smell is spicy, fragrant. In cooking, it is used to flavor meat, fish and vegetable dishes, sauces, soups, and put in a dish at the end of cooking.

Rosemary - dried leaves of an evergreen subshrub. Cultivated in subtropical regions. Rosemary has a characteristic spicy aroma, slightly reminiscent of camphor. It is used in cooking to flavor dishes.

Cow spices . Cinnamon is referred to as cow spice.

Cinnamon - it is the dried bark of the young shoots of the evergreen cinnamon tree. The most valued Ceylon cinnamon.

Cinnamon can be sold in the form of tubes and in the form of a powder. It has a brown color of different shades, a sweetish-spicy taste, and a delicate aroma. Cinnamon is used in the confectionery industry, in cooking it is used to prepare sweet second courses, fruit soups, drinks, marinades.

root spices . These include ginger.

ginger are the peeled and dried rhizomes of a perennial tropical herbaceous plant. Comes in the form of rhizomes, ground. Pieces of rhizomes have a different shape and size, the color is light gray, the fracture is horn-shaped, white with a yellowish tinge, and ground - in the form of a powder. Flavor and aroma are pungent and spicy. In cooking, it is used for preparing poultry and game dishes, in the production of sausages, confectionery, and alcoholic beverages.

Other spices . Mixtures of spices are used as spices in cooking and canning (a set of spices for fish soup, suneli hops, adjika, Indian curry mixture, etc.).

To replace expensive natural classical spices, artificial (synthetic) substances are produced that reproduce the smell of natural spices. Based on them, various compositions of food flavorings are produced in the form of essences (vanillin, cinnamon extract); powdered (substitutes for cinnamon, cloves, nutmeg, saffron); concentrates (salt powder - clove food concentrate (98% sodium chloride and 2% eugenol essential oil).

Food flavorings are used in the production of confectionery, soft drinks, ice cream, liqueurs, etc.

Spices are stored in dry, clean, pest-free rooms at a relative humidity of 65-75%, at a temperature of 10-15 ° C, away from heaters and pungent products. Whole spices store better than ground spices. Shelf life of spices (in a month, not more): unground, packed in paper and polyethylene bags - 12, crushed, packed in polymeric and combined materials - 18, ground spices - 6 and 9, respectively, mixtures of ground spices - 4-6.

SPICES

Seasonings are designed to change and improve the taste of food, stimulate appetite, better digestibility of food. Seasonings include table salt, table mustard, horseradish, mayonnaise, sauces, food acids, monosodium glutamate.

Salt. It is a natural crystalline substance containing 97-99.7% sodium chloride and a small amount of other mineral salts. The daily norm of salt for a person is 5-6 g. Salt is a regulator of osmotic pressure, water metabolism, promotes the formation of hydrochloric acid in gastric juice, activates the activity of enzymes, and is used as a preservative.

Byorigin Andmethod of obtaining salt is rock (extracted from the bowels of the earth), evaporation (evaporated from natural or artificial brines), self-planting (extracted from the bottom of salt lakes), garden salt (obtained from the water of the oceans and seas).

Byprocessing method salt is finely crystalline, ground, which can be iodized, fluorinated and with the addition of both fluorine and iodine. The need for the production of iodized salt is caused by a lack of iodine in water in many parts of our country. Fine-crystalline salt is in the form of very small granules, ground according to the grain size is No. 0, 1, 2, 3.

Byquality table salt is produced in the following varieties - extra, highest, 1st and 2nd. Salt of the extra grade is obtained by the evaporation method, in terms of crystal size it is only No. 0, pure white in color, the content of sodium chloride is not less than 99.7%.

Store salt in dry rooms at a relative humidity of not more than 75%. Shelf life of salt without additives - 1-2.5 years

(depending on the type of packaging); with the addition of iodine - 3 months, iodine and fluorine - 3 months, fluorine - 6 months from the date of production.

Table mustard. Get it by mixing mustard powder with warm water, add salt, sugar, vinegar, spices, vegetable oil. The mustard of the following names is produced: Fragrant, Amateur, Moscow, Russian, Volgograd, Table, etc. Table mustard should have a yellow or slightly brown color, a uniform spreading texture, a sharp taste and smell, characteristic of the introduced additives. Store mustard in dark rooms at a temperature of 10-12 ° C for 3 months.

Table horseradish. Prepared from peeled grated horseradish roots with the addition of vinegar, sugar, salt, sometimes grated boiled beets and mayonnaise. Spicy taste and specific aroma of table horseradish is given by the glycoside sinigrin. Table horseradish is a spicy seasoning for meat and fish dishes. Store it at a temperature not exceeding 10-12°C for up to 1 month, at a temperature of O-4°C - 2.5 months.

Mayonnaise. It is a creamy, finely dispersed stable emulsion obtained from refined vegetable oils, egg powder, skimmed milk powder, and various spices. Mayonnaise is used as a seasoning for meat, vegetable and fish dishes. Depending on the composition, mayonnaises are divided into groups: high-calorie with a fat content of more than 55% (Provencal, Dairy); medium-calorie - 40-55% (amateur); low-calorie - less than 40% (Saladny, Moscow).

By appointment, mayonnaises are divided into snack bars (Amateur, Provencal), dessert (Apple, Honey), dietary (Diabetic).

The quality of mayonnaise is evaluated by organoleptic (appearance and texture, taste and smell, color), physico-chemical (mass fraction of fat, moisture, acidity, emulsion stability) indicators.

Warranty period of storage of any kind of mayonnaise is not more than 30 days at a temperature of 0-10°C; 20 days at a temperature of 10-14°C; 7 days at a temperature of 14-18°C.

Rangeimported mayonnaise very varied. Depending on the composition in many countries, a conditional classification has been adopted:

mayonnaise - oil content of at least 75%, yolk as an emulsifier, no thickeners;

emulsified sauces - fat content less than 75%, the presence of thickeners.

For example: mayonnaise "Delicacy" (Germany) - fat 83%, flavored, delicate; mayonnaise "Kalve" (Netherlands) - fat 85%, spicy taste; salad dressing - 47% fat, spicy taste, etc.

Sauces. They produce tomato, fruit and delicacy sauces.

tomato sauces obtained from tomato paste, tomato puree, fresh ripe tomatoes by boiling them with the addition of sugar, vinegar, salt, spices, vegetable oil, food acids and other products. Assortment: Astrakhan, Sharp, Kuban, Kherson, etc.

fruit sauces produced from pureed and boiled fruits with the addition of 10% sugar. These are apple, plum, lingonberry, etc. They are served with cereals, pancakes, pancakes, casseroles, pasta, pancakes.

Delicatessen sauces produced from tomato puree, tomato paste, fruit puree, soy flour, vegetable oil, sugar, salt, vinegar, mustard, spices. Assortment: Southern, East, Indian, Amateur, etc.

Food acids. These include acetic, citric, malic, tartaric and other acids. Acetic acid is used in the form of vinegar essence or table vinegar in cooking, when pickling food (fish, vegetables, fruits / Acetic essence is a product of dry distillation of wood, the content of acetic acid is 70-80%.

table vinegar obtained from ethyl alcohol by acetic fermentation or dilution of acetic essence with water. There are the following types: table with an acetic acid content of 6-9%; wine, apple, fruit; they are obtained by acetic fermentation of fruit or berry wine materials.

Vinegar of all kinds should be transparent, without sediment and foreign inclusions, and have a characteristic odor. Used for making marinades, sauces, for acidifying ready meals.

Lemon acid is a solid crystalline substance, colorless, sometimes with a slight yellowish tinge. The acid should be odorless, soluble in water, have a sour taste. It is used in the production of alcoholic beverages, confectionery, soft drinks, and in cooking. Guaranteed shelf life - 6 months, when packed in cardboard boxes with an inner liner - 3 months.

Monosodium glutamate . This is a crystalline white powder with a pronounced taste and aroma of meat broth - a natural additive to meat and fish products. Adding monosodium glutamate to dishes enhances their natural properties.

1. ORGANIZATION ANDCOLD SHOP EQUIPMENT

The cold shop is designed to produce a wide range of products: sandwiches, cold dishes and snacks, sweet dishes, cold soups and drinks. In the process of their preparation, most products are not subjected to heat treatment, so you need to follow the rules of sanitation and personal hygiene with particular care in the workplace. When planning a cold shop, it should be borne in mind that in summer the temperature in it should be quite low, so it is better to turn its windows to the north. A convenient connection of this workshop with the kitchen and the hall is necessary.

Refrigeration cabinets, collapsible chambers, low-temperature counters, ice makers, as well as special mechanical equipment are placed in the workshop.

To organize the workplace, cooks install modular sections - tables with a refrigerated cabinet and a slide for storing components of cold dishes, with a built-in bathtub, above which a cold and hot water mixer with a flexible hose and a shower head is mounted. Under the tabletop there is an auxiliary shelf for storing dishes and drawers. Convenient table-section with drawers and shelves, designed for installation by connecting the electrical network of small-scale mechanization.

The workshop organizes separate workplaces for the production of cold dishes and snacks, sweet dishes and sandwiches. Of the equipment, a universal drive, a vegetable cutter with a set of various knives, bread, sausage and ham cutters, a device for cutting butter, cheese, as well as a variety of notches, knives, dishes and forms are used. The design of cold dishes and snacks is of great importance, and their attractiveness depends on the shape of the cut, the color combination and arrangement of the products, and, of course, on the qualifications of the cook. The number of necessary utensils, containers and production equipment. Determined depending on the volume of products, the range of dishes and culinary products.

It is necessary to distinguish between the preparation of meat, fish and sweet dishes. The work front of each cook should be 1/5 - 1/8 m. If tartlet baking is organized in the workshop, then a separate room is allocated for the production table and oven.

Cold dishes and snacks are prepared as they are sold, but all semi-finished products must be prepared in advance. Jellied and gelled dishes should be prepared on the eve. Vegetables, herring are processed in the morning and stored cut and whole at a temperature of 4-8 degrees Celsius. Green onions, parsley, lettuce are sorted, washed and put in the refrigerator in trays. Meat gastronomic products (sausage, ham, cheese, etc.) are cleaned earlier, and cut only when on vacation. Fish gastronomy is cut and cleaned from bones without removing the skin; cut as needed. Salads and other cold dishes are seasoned and decorated just before serving. The shelf life of unseasoned vegetable semi-finished products at a temperature of 5-6 degrees is no more than 12 hours, so it is necessary to know in advance the time of receipt of dishes in buffets and culinary shops and their quantities. The bartenders daily submit an application to the workshop and receive products 1-2 times a day.

The number of cooks in the cold shop is determined by the capacity of the enterprise. The range of cold dishes and snacks requires highly qualified workers of 4-6 categories. Chefs perform a certain amount of work, which ensures their uniform loading during the working day. The foreman of the workshop organizes the systematic release of products for the main production and its branches.

G cutting machine
astronomical products MWG - ZOOA consists of a body, a support table, a circular knife, a water mechanism, trays, a mechanism for regulating the thickness of the cut and a grinding device. The body rests on rubber mounts that reduce noise and vibration during machine operation. The car is completed with two replaceable trays. One is designed for cutting products at an angle of 30 to 90 °, the other is for cutting at right angles. To the left of the side wall of the housing there is a circuit breaker.

Machine for cutting gastronomic products MRGU-300. A distinctive feature of this machine is the presence of a needle conveyor and ejector in it, with the help of which the cut slices of products are moved to the unloading tray and stacked on it.

Operating principle. The product tray is pushed onto a rotating disc cutter, which cuts a slice from the product. Passing between the knife and the supporting table, the slice falls into the receiving container.

Rice. 6. 2. Machine for cutting gastronomic products MRG-300A:

a - general view: 1 - body; 2 - lever; 3 - base; 4 - handle; 5 - switch; b - receiving tray; 7 - support table; 8 - disk knife; 9 - clamp; 10 - tray; 11 - movable support;

12 - latch; 13 - protective cover; 6 - kinematic diagram: 14 - crank mechanism; 15 - worm gear; 16 - electric motor

The trays are hollow boxes without a bottom and a lid, between the walls of which two movable supports are installed.

The mechanism for adjusting the thickness of the cut is a support table, moved with a handle relative to the knife. A limb is put on the handle with divisions corresponding to the size of the gap between the plane of the knife and the supporting table.

Operating rules. Before starting work, the sanitary condition of the machine, the reliability of fastening of its working bodies, and the serviceability of grounding are checked. The quality of sharpening a knife is determined, for which a stretched strip of paper is brought to its blade: a sharp knife cuts through the paper, a dull one breaks it. It is strictly forbidden to check the sharpness of the blade by hand.

Before loading the machine with the product, it is checked at idle for 1-2 seconds. The product is fixed on the loading tray so that it rests freely on the surface of the support table, then the desired thickness of the product is set and the machine is turned on.

After finishing work, disconnect the machine from the mains, set the food cutting thickness regulator to position and 0 "and remove the loading tray and the guard. All working parts of the machine are thoroughly washed with hot water with the addition of a cleaning solution and wiped dry with a dry cloth.

Bread-cutting machine MRH-200 consists of a cast-iron bed, a body, a working chamber, a circular knife, a drive mechanism, a loading and unloading tray, a mechanism for feeding bread to the knife and adjusting the thickness of the slice, as well as a grinding device.

The working chamber is located in a hollow disc-shaped casing, consisting of two halves.

In the lower part of the casing there are loading and unloading openings. A fixed tray for laying bread is fixed in front of the loading opening, a movable tray for placing bread in front of the unloading opening. for unloading bread. The latter is retracted by the handle from the casing along special guides. Both trays are equipped with folding shields.

The carriage, together with the bread attached to it with a needle grip, approaches the knife. The movement of the carriage is associated with the rotation of the knife; the carriage moves when the knife is in the up position and is stationary when the knife is down.

The thickness of the sliced ​​bread is set using the adjustment mechanism, which consists of a locking disc, a nut and a disc with divisions.

The machine has a tool for sharpening a knife blade, consisting of two carborundum grinding discs. To remove sticky bread from the surface of the knife, scrapers are provided that are pressed against it manually using two buttons.

The machine is equipped with a brake with an electromagnet, which serve to prevent the inertial movement of the disc knife after the machine is turned off.

Electric blocking provides for turning off the machine after the end of cutting bread under two conditions: with the protective grill open and if the receiving tray is shifted to the extreme first position. To turn the electric motor on and off, a push-button switch with "Start" and "Stop" buttons is fixed on the frame.

Operating principle. Slicing bread is done with a knife when lowering it down. When the knife is lifted up, the bread is moved by the carriage to the thickness of the cut slice. The cut pieces are collected in the discharge tray.

Mixer MS 25-200 for mixing vegetables for salads and vinaigrettes consists of a gearbox and a rotating tank-drum 1 and is driven by a universal drive. Inside the cast aluminum housing of the gearbox 12, in the bushings 9, 11, the worm 10 rotates, which transmits rotation from the universal drive shaft to the worm wheel 6. A flange 3 with three fingers is fixed on the shaft 5 with a pin, on which a flange welded to the bottom of the tank is put on. 1 . Shaft 5 worm wheel rotates in bushings 4, the ends of the shafts protruding from the body are sealed with cuffs. To the end of the body 12 a shank 7 is attached, with which the mechanism is attached to the neck of the drive. The shank has an annular groove 8, preventing axial movement of the mechanism during product unloading. For fixing the mechanism in working position on the annular groove (B– B) drilled two holes 13, into which the ends of the screws enter.

Tank 1 made of stainless steel and has ribs inside 2, contributing to uniform mixing of the product.

Principle of operation. The mechanism is fixed with two screws on the universal drive at an angle of 30 °, then chopped vegetables are loaded and the electric motor is turned on. When rotating the tank, the vegetables are evenly mixed, the process lasts 2 minutes. Before unloading the product, turn off the electric motor, unscrew the locking screws and turn the tank with the hole down to unload its contents into the substituted container. Increasing the mixing time can lead to the fact that the particles, depending on their size and shape, will again be grouped into their original position.

Refrigerating chamber - ШХ-0.56.

Appointment. For storage and sale of pre-frozen and chilled food products at trade and public catering establishments. It is operated in a temperate climate, at an ambient temperature of 12 to 32 °C.

The advantage of this refrigerated cabinet model is that its shallow depth and width, 220V voltage and low power consumption make it possible to use this cabinet in stores with a small sales area.

Design features

The cabinet is made in the form of a single block of complete factory readiness with a built-in refrigeration unit and consists of a refrigeration chamber and an engine room.

The cabinet door is thermally insulated, equipped with a three-chamber seal with a magnetic insert.

The inner box of the cabinet is powder coated.

The operation of the refrigerating cabinet is provided by a compressor manufactured by Danfoss or JSC Holodmash, at the request of the customer.

The design of the cabinet provides for automatic or semi-automatic thawing of the "snow coat" from the surface of the air cooler.

The operating mode of the cabinet is set and maintained automatically by the temperature controller or temperature controller.

IV . HEALTH AND SAFETY

BASIC CONCEPTS

Occupational Safety and Health– a system of legislative acts providing safe working conditions.

Safety - system of organizational and technical measures for labor safety.

Responsible for the state of health protection at enterprises - director.

Responsible for OT organizations in enterprises - Chief Engineer.

Change, termination of the contract-notification by both parties up to 10 days.

The term of consideration is no more than 3 days.

Dismissal at the initiative of management:

Failure to comply with health and safety requirements or gross violation.

Alcoholic state.

Didn't pass medical examination.

Absenteeism for 3 hours per working day at once or in parts.

Failing to pass the TB and OT exam.

Employee rights:

For safe work.

For timely pay.

For compensation in case of an accident.

The conclusion of the contract.

For compulsory social insurance.

To pay for work without discrimination.

30 days paid vacation.

Employer's right:

Recruitment, transfer, dismissal of workers.

Issuance of acts related to working conditions that do not contradict labor protection and safety.

Make the employee a probationary period of not more than 1 month.

Demand compensation for damage caused by the fault of the employee.

Qualification level- the skill level of the worker, reflecting the complexity of the work.

Wage- remuneration for work in accordance with its complexity, quantity, quality.

Work time- the time during which the employee, in accordance with the act of the contract, performs labor duties.

ETC- a bilateral agreement between the employee and the employer, concluded in writing, on the performance of certain work in the specialty of the employee, and payment in full by the employer and providing them with safe working conditions.

Harmful working conditions- working conditions under which the impact of certain production factors leads to a decrease in working capacity or a relative effect on health and its offspring.

The term of the conclusion of the employment contract:

For undefined period.

For a fixed period (at least one year).

TB briefing:

introductory - conducted with all newly hired.

Carried out by an OT engineer.

Primary workplace- within 2-5 work shifts at the workplace with the subsequent acceptance of a test for knowledge of HSE.

Conducted by section manager.

Repeated- quarterly. The purpose is to test knowledge on HSE. In case of failure to pass, they are suspended from work for up to 10 days, without remuneration for repeated failure to pass, dismissal.

Extraordinary- when changing technologies, equipment, accidents, complex tasks associated with a particular risk of health and TB.

Target (current)- when working on a side by side tasks and requiring advanced knowledge of safety and labor protection.

Accident reports - make up in the form H-11 in 3 copies.

Shelf life 45 years.

Time of registration of the accident report:

Within 3 hours, but no later than 10 hours from the moment of the accident.

Work-related accident, If:

The work was not related to production.

In a state of intoxication.

When stealing property.

Deep violation of TB, through the fault of the employee.

Work time age up to 16 years (4 hours per shift) - 24 hours a week.

Age from 16-18 years (6 hours per shift) 36 hours per week.

Other categories (7-8 hours depending on the working week) -40 hours per week

Night shift from 20 00 to 6 o'clock in the morning. Teenagers under 18, pregnant women, lactating women are not allowed (only with their consent they can work).

Evening shift from 1700 to 2400

Overtime no more than 2 hours a day, under dangerous conditions an hour, no more than 12 hours a month, 120 hours a year.

electrical safety

Voltage types thermal, chemical, electrical.

According to the degree of damage, the burn is divided into:

1st degree - redness, swelling

Grade 2 - water bubbles.

3 degrees - necrosis of the surface and deep layers of the skin.

4 degrees - charring of the skin, muscles, bones.

CONTENTS

General requirements

The instruction on safety measures during the work of the cook is at the workplace.

The requirements of the instruction are mandatory for employees, failure to comply with these requirements is considered as a violation of work discipline.

Each accident must be reported to the head of the institution.

In each accident, it is necessary to ensure the provision of first aid to the victim after ­ in the direction of the mega medical center .

Only persons are allowed to work , fully familiar with the tools , equipment , fixtures , trained in proper handling and safe work practices .

It is forbidden to work on faulty equipment and ­ serviceable tool .

Before the beginning in the course of work :

Do not work on machines and devices , the device of which is unfamiliar .

Not doing work , which was not entrusted .

Work on a meat grinder only with a special tool ­ leniya .

When using the universal drive on the nozzle and crepe ­ desire to change , purify , washit . P . only when disconnected from the mains .

Be careful when working with a knife , hold your hand correctly when handling food .

Move dishes with liquid on the surface of the stove ­ carefully , without interruptions .

Followthen , to put on the stove fat not flash ­ zero high temperature .

When frying semi-finished products, put them on a frying pan with an inclination « Push ».

Covers for cooking pots , pots and other utensilsburning ­ whose food to open carefully , « Push ».

Use potholders - do not take hot dishes with your hands .

Wipe up spilled liquid immediately , fat , fallen products .

Do not carry cargo with a mass higher than the established norm : women - 10 kg ,

men - 20 kg .

Do not be distracted during work and distract others .

At the end of work :

Turn off equipment .

Tidy up the workplace .

RemoveTools , fixtures .

close transoms , window vents .

Switch the lights off .

SANITARY AND HYGIENE REQUIREMENTS FOR INDUSTRIAL PREMISES

Workshop cleaning

There are three types of cleaning: current, main And generalnaya.

Current cleaning takes place at the beginning of the working day. Window sills and door handles are wiped with a clean, damp cloth. Another clean, damp cloth is used to wipe the production tables.

The floors are washed with hot water (temperature 50 ° C) using detergents or with a 3% solution of bleach or chloramine.

During the day, the cleanliness of the floors is monitored by technical staff.

Basic cleaning held at the end of the working day.

All production equipment is washed with a brush or washcloth with a detergent: tables - slightly alkaline, ovens, stoves - high alkaline.

Part of the wall near the technological equipment, window sills, part of the doors and the floor are washed with detergent or a 3% solution of bleach or chloramine.

spring-cleaning held once a week.

Dust is being wiped from the ceiling; walls, windows, radiators, doors, production equipment and floors are washed using detergents and disinfectants with hot water (temperature 50 ° C).

Personal hygiene of participants in the production process

Personal hygiene of participants in the production process must be observed at all stages.

1. Preparation for work

They enter the production workshops in sanitary clothes and replaceable shoes.

ECONOMIC SECTION

Place and role of public catering enterprises in the modern economy

Public catering is a dynamically developing branch of the economy. Due to the fact that it affects the interests of almost the entire population (both residents of the territory and visitors), public catering quickly responds to market needs.

Public catering is a branch of the social sphere, the quality of functioning of which largely determines not only the level of satisfied demand of the aggregate consumer, but also the nature of the solution of many social problems within the framework of the social policy of the state.

Public catering is becoming more and more investment attractive for foreign partners interested in the development of the restaurant business in our country.

Currently, most catering enterprises should be classified as diversified enterprises, since they satisfy not only the basic, physiological needs of visitors, but also communication needs, the need for conducting certain forms of leisure, as well as for obtaining certain cultural benefits.

In recent decades, many catering enterprises have included cultural and entertainment programs in the content of their economic activities, the supply of a certain type of cultural and leisure services. At the same time, public catering business entities act as a kind of structural subdivisions of large entertainment complexes, casinos, clubs of the so-called "leisure and entertainment" specialization. Therefore, in this context, we are talking about the interaction of the food sector with the cultural and entertainment complex.

The sphere of public catering closely interacts with the health-improving (recreational) complex. The promotion and implementation of the idea of ​​a healthy lifestyle in practice involves the organization of dietary nutrition, "special tables" for visitors suffering from various forms of diseases, vegetarian food, etc.

The services of catering establishments form the corresponding demand within the framework of a wide tourist infrastructure. Public catering closely interacts with the tourist and excursion complex and at the same time acts as an important factor in the formation of tours. In this case, we are talking about tourists using catering services. This, in turn, creates conditions for integrated territorial development through the multiplier effect through an increase in the business activity of the region and its investment attractiveness. By creating new jobs in the industry, expanding the tourist infrastructure and increasing the efficiency of its functioning, public catering solves both economic and social functions.

Thus, modern public catering enterprises can closely interact with various industry complexes:

food, trade and marketing, tourist and excursion, recreational, cultural and entertainment complex of social protection of the population.

At the same time, public catering can perform the functions of both collectively organized catering and individually organized catering. Collectively organized catering is understood as the service by the restaurant business of wide social strata of consumers who have a common place for consuming other services and (and) collectively perform strictly defined social functions.

The role of the public catering industry in the processes of interpenetration of national cultures is also great. Catering enterprises act as a kind of conductors of national culinary art, national cuisine, national traditions of cooking and eating food. We are talking about solving strictly defined global social problems at the planetary level. Initially, forming outside the sectoral economy, these tasks are transferred to the level of specific enterprises.

Thus, summing up, it should be concluded that the public catering sector plays an important role in solving many global socio-economic problems of the country and the region as a whole.

LIST OF EDUCATIONAL LITERATURE

"Cooking" - N.A. Anfimov. M.1987

"Commodity research of food products" - A.B. Parpura. M.1985

"Food Products" - Z.P. Matyukhin. M.1987

"Equipment for catering" - M.A. Bogdanov. M.1986

Safety, Sanitation and Hygiene Instructions

"Fundamentals of nutritional physiology, sanitation and hygiene" - Z.P. Matyukhin. M.1984

"Service at catering establishments" - M.N. Zakharchenko. M.1986

"Organization of the production of catering enterprises" - V. Smolkina. Astana, 2011

"Organization and service in the field of food" - T. Nazarenko. Astana, 2011

"Market economy" - R.E. Yelemesov. Almaty, 2001

The importance of cold blues and snacks in nutrition

Cold meals and snacks are usually served at the beginning of the meal. In the menu of breakfasts and dinners, they can be the main dish. Cold dishes differ from appetizers in that they are usually served with a side dish, they are more satisfying (cold fried roast beef, galantine chicken, stuffed fish, etc.). Cold appetizers have a smaller yield, they are served either without a side dish (caviar, salmon, chum salmon, sprats, etc.), or with a very small amount of it (sprat and herring with onions).

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

A wide variety of products are used to prepare snacks: green salads and meat, potatoes and fish, poultry, cheeses, etc. Therefore, the nutritional value of snacks is different: some of them are low-calorie (green salads, cucumber snacks, etc.) and serve only as a source of flavor. substances, vitamins and mineral compounds, others are rich in proteins, fats and their energy value is high (boiled pig with garnish, roast beef, liver pate, etc.).

In the manufacture of cold snacks, the final operation is often mechanical processing (cutting finished products, decoration, etc.). In this case, secondary microbial contamination is possible. Therefore, when preparing cold appetizers, one should especially strictly observe sanitary rules and adhere to the terms and conditions for the storage and sale of raw materials, semi-finished products, and finished products.

For the preparation of cold appetizers, special rooms (cold shops), special equipment and cutting boards are allocated, which are prohibited from being used to process other products.

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

The main purpose of snacks is to stimulate appetite. An important role is played by the appearance of the dish. To give appetizers an attractive look, various decorative elements from fresh and boiled vegetables and herbs are used.

Vegetables are cut in the form of stars, spirals, rhombuses, flowers are cut out of them (chrysanthemums from onions, dahlias from beets, roses from rutabaga, radishes, tulips from carrots, etc.). For decoration of dishes, mainly edible elements are used. Making dishes should not be overly complicated and time-consuming. The use of special devices facilitates the work of decorating dishes: molds, recesses, carving knives, etc. At the same time, sanitary rules should be strictly observed.

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

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

2. Snacks are served in vol-au-vents (puff pastry cups), tartlets (baskets made from unleavened pastry), on croutons from fried slices of bread, on flurons (puff pastry pastries), in timbales (vases cut from bread), etc. d.

They decorate snacks in the form of whole fish (fish in aspic, stuffed), carcasses of poultry (stuffed chicken galantine), whole piglets (boiled pig in aspic), etc.

4. They use beautiful special crystal and cupronickel dishes (vases, salad bowls, etc.), multi-portion porcelain dishes, curly metal skewers (atle), etc. d.

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

6. Widely used complex side dishes and jellies.

The group of cold dishes and snacks includes: sandwiches, salads and vinaigrettes; snacks from vegetables and mushrooms; fish snacks; snacks from non-fish aquatic raw materials; meat snacks and egg snacks; hot appetizers.

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

Preparation of side dishes and jellies

Complex vegetable side dish. Many cold appetizers are released with a complex side dish. To prepare it, peeled carrots, potatoes, turnips, turnips are boiled and cooled. Each type of vegetable is cut into small cubes (approximately 0.5 cm edge) by hand or on machines for chopping boiled vegetables.

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

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

Boiled vegetables are seasoned with vegetable oil or dressings. On vacation, they are laid out in slides. For banquet dishes, vegetables can be cut not into cubes, but into small stars, circles, etc. (using special notches). In addition to the listed vegetables, you can use beets, green peas. Beetroot is boiled in acidified water, cooled and chopped so that it does not stain other products, it is seasoned with vegetable oil.

Pickled cabbage. White cabbage is chopped, placed in a non-oxidizing dish, vinegar, salt are added and, stirring, heated until the taste of raw cabbage disappears. The cooked cabbage should be slightly crunchy when chewed. It is quickly cooled, seasoned with vegetable oil and used as a side dish for meat and fish dishes or as an independent dish. Instead of vinegar, you can use the liquid remaining after boiling the beets with vinegar when poaching.

Pickled onions. Onions are cut into rings, put in non-oxidizing dishes, vinegar, sugar, salt are added, heated and cooled quickly. Onions should be firm and slightly crunchy when chewed.

Vegetable borders.

Whole boiled carrots or gherkins are cut lengthwise, each half is chopped and with a knife the chopped plates are shifted so that a “fence” is obtained, which is laid along the edges of the dish.

Boiled vegetables. To decorate banquet dishes, potatoes, carrots, rutabaga or turnips are cut with ball grooves. These balls allow, drain the broth, cool. You can dip the chilled vegetables with a chef's needle into the jelly. Such a side dish is used in the manufacture of complex banquet snacks.

Meat jelly. A concentrated broth is boiled from the bones of meat or poultry (1 liter from 1 kg of bones). The broth is filtered, the remaining fat is removed, soaked gelatin is added, it is dissolved in the broth, cooled to 60 ° C. Then bay leaves, peppercorns are added, egg whites mixed with part of the broth are added, brought to a boil and clarified for 15-20 minutes almost without boiling, after which they are filtered and cooled. Two types of meat jelly are prepared: brown from fried: bones - for cooking jellied meat and game, and light - for slaughtering pigs and poultry. Frozen jelly is also used for side dishes for cold dishes (roast beef, ham, etc.), for which figures are cut out of it (squares, rhombuses, etc.).

Fish jelly Bones; the skin, fins and scales of the fish are well washed, poured with cold water and boiled at a slow boil for about 1-1.5 hours, removing foam and fat. The broth is filtered, the soaked gelatin is dissolved, cooled, spices, roots and stalks of parsley, celery, onions are added and clarified with egg whites, just like meat jelly. Dense fish jelly is called "layspig". If you put a lot of scales when cooking fish broth, then you do not need to add gelatin.

Sandwiches and snacks from bread

Sandwiches are prepared open, closed (sandwiches), combined, snack bars (canapes), hot. They are released on a plate, dish or in a vase with a paper napkin.

Open sandwiches. Wheat bread is cut into slices 10-12 cm long, 1-1.5 cm thick, weighing 40-50 g. Thinly sliced ​​meat or fish products are laid so that the bread is completely covered.

Prepare open sandwiches with ham, boiled sausage (1-2 pieces), smoked and semi-smoked (2-3 thin pieces), fried beef, fried or boiled veal, pork, boiled pork, boiled tongue, smoked brisket, loin, bacon, hard or processed cheese, boiled sturgeon, stellate sturgeon, beluga, salmon, salmon, salmon, chum salmon, etc.

For open sandwiches with very fatty foods (bacon, loin, brisket, melted cheese) or spicy taste of herring, sprat), black rye bread is most often taken.

For sandwiches from low-fat products, it is advisable to pre-lubricate the bread with butter or make a petal (rose) out of butter and put it on top.

When cutting ham, smoked brisket, sturgeon and other fatty foods, the fat layer between individual pieces must be distributed evenly.

Pressed caviar is cut into slices if it is hard; soft caviar is kneaded on a wooden or marble board, put pieces of bread on it, cut them off at the edges and remove caviar with bread from the board, turning the sandwich over with a knife. You can put oil roses and chopped green onions on top.

Grained and chum salmon caviar is placed neatly with a spoon, and green onions and oil roses are laid out in the recess, which is made in the caviar, or along its edges.

Herring is cut into 2-3 pieces per sandwich, green onions are placed around.

Sprats (without a head, tail and entrails), sardines and sprats are laid diagonally on bread, and slices of a boiled egg are placed on the sides.

Closed sandwiches (sandwiches). From wheat bread (baton) cut off the crusts and cut it into lengths into narrow thin strips. Bread is smeared with softened butter (for meat and cheese -.

with mustard and salt); thinly sliced ​​meat or fish, caviar, cheese, etc. are placed on top, covered with another strip of buttered bread, the strips of bread are lightly pressed and cut into pieces 7-8 cm long. These sandwiches can be prepared with two or three layers. They are very comfortable on the road.

Combined sandwiches. Several types of products are placed on a piece of loaf and they are decorated accordingly. Very often these sandwiches are prepared with salads, greens, vegetables. So, for a sandwich with ham, egg and cucumber on a piece of bread (40 g), put 2-3 slices of rolled ham, and decorate with pieces of egg, cucumber, butter and herbs. Salad is placed in the middle of a piece of bread, and figuratively folded pieces of meat are placed on the sides; decorate a sandwich with butter with mustard and vegetables that are part of the salad.

Snack sandwiches (canape). These sandwiches resemble small cakes in shape: their length or diameter is 3.5-4.5 cm. They are most often used to decorate the table at gala evenings. Snack sandwiches are prepared on small toasts of wheat bread, with several types of products. Products are selected so that they are most successfully combined in taste and color. Wheat bread is cut into strips 3-4 cm wide, 12-15 cm long and 6-8 mm thick. Bread is fried in butter, cooled, smeared with butter or mayonnaise, and products are beautifully placed on it, such as cheese, ham, chopped egg with butter or pressed caviar, salmon and sturgeon or chum caviar, green onions and smoked stellate sturgeon, etc. Beautifully designed croutons can be filled with jelly, then cooled and cut into small pieces in the form of rectangles, squares, diamonds, triangles or circles.

Hot sandwiches (tartinki). To prepare hot sandwiches, white or black bread (yesterday's or the day before yesterday's) is used, preferably small loaves.

Sandwiches are prepared in two ways:

First way. The crust is cut off the bread, cut into slices 0.5-1 cm thick, greased with oil, the main products are laid (vegetables, sausage, ham, canned food, fish, etc.), gently sprinkled with grated cheese on top (or put a piece of cheese) and put for 5 minutes in a hot oven (at 275-300 ° C) until golden brown and serve immediately.

Second way. Slices of bread are fried on both sides until light brown, placed on a pie or dessert plate, then covered with separately heated products; served hot.

If hot sandwiches are used as an independent dish, then they are served with fresh or pickled cucumbers, tomatoes, fruit salads, beets, mushrooms (cold). Salads can be served on the same dish with sandwiches.

A variety of hot sandwiches are hamburgers, they are prepared with various products. Croutons. Rye bread croutons are prepared in the form of diamonds 3x4 cm in size, 1 cm thick, the middle is removed so that a depression is obtained. Various products are placed in this recess, often they are poured with sauce, sprinkled with grated cheese and baked.

Mual croutons. A slice in the form of a rhombus is cut out of rye bread, cuts are made along the edges, fried with butter, the middle so that a boat is obtained. A piece of boiled bone marrow (mual) is placed in the recess, poured with Madeira sauce, sprinkled with grated cheese and

Snacks are probably the most interesting type of food, and since childhood. True, when we ran home in childhood, grabbed a piece of bread with sausage or lard, we did not even suspect that we were already using snacks, but these were real snacks.

I have already given you several recipes, but there are so many of them that we will not try them in our entire lives. They are always needed. If it’s easier to approach, salads are also snacks, but about, we also already talked about.

In the old days, all cold dishes served before the main hot meal were considered snacks. And the appetizers could be very complex. Some contained up to 50 ingredients.

But we will look at simple, easy to prepare and delicious snacks.

Step-by-step recipes for making simple, light and tasty snacks

Let's start with the most favorite snack for most people - with herring.

1. Herring appetizer for the festive table

Cooking:

1. We cut the herring into fillets (we have already done this:). Rinse each fillet with your hands (as if you are doing a massage) not hard or beat off, but very easy.

2. Spread melted cheese on the fillet, spreading it evenly over the entire fillet.

3. Put a tablespoon of canned sweet pepper on the cheese and also level it all over the fillet.

4. Sprinkle preferably with freshly ground pepper. Sprinkle with chopped dill.

5. With the help of a cellophane film, we roll it into a longitudinal roll and send it to the refrigerator for 2-2.5 hours.

During this time, prepare the basis of this snack.

6. We take black bread and cut out mugs with a glass. You can simply cut the bread into squares, rectangles, into any shapes, as long as the pieces of herring that we will lay out with you fit in.

7. When our roll has cooled, cut into small pieces and arrange into cut circles.

Garnish with herbs and serve.

Bon appetit!

1. Herring appetizer

Cooking:

1. Take the herring fillet and cut it into small pieces. Let's start making the marinade.

2. Put the pieces in a deep bowl and add mayonnaise to the pieces of herring.

3. Add mustard.

4. Pour wine vinegar.

5. Cut and add parsley and dill to the cup, pepper to taste.

6. Mix everything and put in the refrigerator for one hour.

7. While the herring is marinating, cut the bread into triangles or whatever you like. Of course we take black bread. It goes best with herring.

We take out the finished herring from the refrigerator, lay it on slices of bread, decorate with herbs, fix it with skewers and serve it on the table.

Take all the ingredients to your taste. Someone likes more mayonnaise, someone vinegar.

Bon appetit!

1. Rolls with ham and cheese

Cooking:

1. We spread the ham plastics with tender curd cheese. Using a knife, spread the cheese evenly over the ham.

2. Lay the basil leaves on the cheese. Pepper with freshly ground pepper from the mill.

3. Cut the olives into circles and lay them on the basil.

4. Wrap the ham in rolls.

5. Cut the rolls obliquely into several pieces. as you wish.

Serve with roasted pine nuts, olives and herbs.

Bon appetit!

1. Ham on toast with stuffing

Cooking:

1. First, prepare the filling. Finely chop the pickled cucumber.

2. Add it to the curd cheese.

3. There we will add chopped basil or parsley leaves, or other greens that you like. Mix everything thoroughly.

4. Slices of white bread or loaf lightly fry on both sides.

5. Spread the resulting filling on a piece of fried white bread or a long loaf.

6. Lay the folded ham plastics on top.

7. Cut cherry tomatoes and green olives in half.

With wooden skewers, pierce olives from the convex side first, and then, on the same skewer, tomatoes.

Then stick it all into our toasts.

The snack is ready.

Bon appetit!

1. Mozzarella appetizer with tomatoes on skewers

Cooking:

We take a beautiful deep cup (we will serve it on the table)

1. Pour olive oil into it, add balsamic vinegar, salt and sprinkle with freshly ground pepper.

2. Prick cherry tomato, mozzarella round on a skewer,

3. we prick a leaf of basil and another mozzarella round.

Dip the skewers into the sauce and serve as such.

Bon appetit!

In all the recipes written above, I did not indicate the number of ingredients. Everything is simple there. Add as you wish, depending on the number of people.

1. Champignons in batter and breadcrumbs

As a rule, fish or meat is cooked in batter. We will cook mushrooms. Mushrooms are the best for this.

Ingredients:

• Small champignons - 200 g.
• Eggs - 2 pcs.
• Milk - 100 ml.
• Flour - 50 g.
• Vegetable oil - 1-2 cups
• Breadcrumbs - 50 g.
• Pepper, salt - to taste

Cooking:

1. Wash mushrooms, peel and cook in salted water for 10 minutes.

2. Break the eggs into a deep bowl and beat them with milk.

3. Dip the boiled mushrooms into the egg mixture, then roll in flour and dip again into the egg mixture.

4. Roll in breadcrumbs. Dip the mushrooms in boiling oil and fry until golden brown.

Serve hot with fresh herbs and vegetables.

Bon appetit!

1. Tomatoes with shrimps and cheese

Ingredients:

• Cherry tomatoes - 10-15 pcs. Choose the size of the shrimp.
• Boiled-frozen shrimp - 10-15 pcs.
• Cream cheese - 150-200 g.

Cooking:

Wash the tomatoes, dry them with a towel and cut off the top of each tomato. Carefully remove the middle of the tomatoes. Inside, lightly add some salt to the tomatoes and turn them over on a towel to glass the liquid.

Shrimps are thrown into boiling salted water and boiled for no longer than 1-1.5 minutes (if the shrimps are not boiled, but fresh-frozen, you need to cook longer, 2-3 minutes after boiling). Cool the shrimp and clean. We remove the heads.

We fill the tomatoes with cream cheese, stick the shrimp into the cheese with the tail up. If you have two shrimp, stick in two.

Bon appetit!

1. Ham and cheese rolls

Ingredients:

• Ham - 200 g.
• Hard cheese - 100 g.
• Garlic - 1-2 cloves
• Mayonnaise, herbs - to taste

Cooking:

Grate the cheese on a coarse grater, transfer to a deep cup, add mayonnaise, squeeze the garlic there. Finely chop the herbs and add to the cheese. Mix everything thoroughly.

Spread ham slices with cheese mixture and roll up. Secure the rolls with colored skewers.

Transfer the finished rolls to a dish and you can decorate, if desired, with sprigs of greens.

Bon appetit!

1. Potato pancakes with salmon

Ingredients:

• Potato - 500 g.
• Onion - 1 head
• Red onion - 1 head
• Egg - 1 pc.
• Flour - 3 tbsp.
• Sour cream - 200 g.
• Smoked salmon - 200 g.
• Vegetable oil
• Salt, pepper - to taste

Cooking:

Wash potatoes, peel, wash again and grate. Squeeze thoroughly, mix and squeeze again. Peel the onion, finely chop and add to the potatoes. Lightly beat the egg and add it to the potatoes along with the flour. Salt, pepper and mix thoroughly.

Heat up vegetable oil in a frying pan. We spread the potato dough with a spoon in boiling oil as for pancakes. It is better to lay out little by little so that the pancakes are free in the pan. Fry for a few minutes on each side, until golden brown.

Place cooked pancakes on paper towels to remove excess oil. Transfer to a plate, top with sour cream. Then we put a little red onion, cut into half rings and plastic fish.

Bon appetit!

1. Stuffed eggs on the festive table

Option 1.

Ingredients:

• Eggs - 5 pcs.
• Cream or curd cheese - 2 tbsp.
• Salted salmon or salmon - 50 g.
• Dill - 1-2 sprigs
• Salt, pepper - to taste

Cooking:

Boil the eggs in boiling water until tender. We lower them into cold water, let them cool, peel them from the shell. Cut each egg in half and take out the yolks. We cut salted fish into very small pieces, the smaller, the better. If you like dill, you can also finely chop it and add it.

Put the yolks in a small bowl, knead with a fork. Add salmon, dill and cream cheese to them. We mix everything well. Salt, pepper to taste, you can not salt. Mix again.

Gently stuff the egg halves. Lay on lettuce leaves and serve. You can decorate with greenery.

Bon appetit!

1. Stuffed eggs with cheese

Option 2.

Ingredients:

• Eggs - 6 pcs.
• Butter - 100 g.
• Sour cream - 4 tablespoons
• Hard cheese - 200 g.
• Salt, pepper - to taste

Cooking:

For this egg stuffing option, you will also need to boil the eggs, cool, peel, cut in half, remove the yolk.

Then grind the yolk with softened butter, add grated cheese on a medium grater, mix well. Gradually add sour cream to the resulting mass and grind until a fluffy mass is obtained. Salt, pepper.

Put the halves of the proteins on a plate and fill them with cheese cream. You can add parsley, put on lettuce leaves. For lovers, sprinkle with a little red pepper.

The eggs are ready. They can be put on a plate with the first option of stuffed eggs equally.

Bon appetit!

1. Cold appetizer with red fish

Ingredients:

• Plastics of lightly smoked-salted salmon
• Philadelphia cream cheese or other
• Basil, parsley
• Italian spices
• White baguette

Cooking:

We cut the baguette into equal pieces about 1 cm wide (it is desirable that the baguette be “plump”). It is better to cut with a special bread knife so that our pieces do not wrinkle. Lay them out on a plate.

We take cheese. We have Philadelphia. You can use any other cream cheese, preferably without any additives. Put it in a deep plate and knead it to a homogeneous paste.

We take fresh parsley leaves and fresh basil leaves, wash and dry. We cut them into medium pieces, of course you can tear them as you like. Mix the leaves and put them in a mortar. Grind the leaves into a bowl. If you don't have a mortar, you can use any crusher. Pour a pinch of Italian herbs into the gruel of herbs and mix everything thoroughly again.

Pour everything that we got into the mashed cream cheese, mix everything very well.

We take the sliced ​​​​pieces of baguette and spread the resulting mass with a knife. Spread with an even middle layer. And so are all the pieces. We roll the red fish with a roll (roses) and put it on our baguette pieces, spread with cheese cream. I prefer lightly salted and smoked fish, you can take just salted or pickle yourself.

A beautiful delicious appetizer is ready.

Bon appetit!

1. fly agaric

Ingredients:

• Ham or sausage any - 70 g.
• Cheese - 70 g.
• Boiled eggs - 2-3 pcs.
• Large cucumber - 1 pc.
• Cherry tomatoes - 10 pcs.
• Mayonnaise - 3-4 tablespoons
• Greens, salad
• Salt pepper
• Garlic - 1 clove (optional)

Cooking:

In a deep dish, rub the ham on a fine grater. It can also be finely chopped. We also rub eggs and cheese here. Season with mayonnaise, mix everything well. You can add a clove of garlic, I do not really like garlic, so we do not add.

At this point, I add a little salt and pepper. Try it, many do not salt or pepper at all. Who likes what. Set aside the resulting mixture.

Take a cucumber and cut into thin circles. If you have a special knife, use it to cut the cucumber circles into waves.

Put the lettuce leaves on a plate, lay out the pieces of cucumber on them. On the cucumbers, lay out, either with a spoon or a suitable mold, the legs from the mushrooms. We leave our clearing aside.

Cut the cherry tomatoes into halves and lay on the legs. With any suitable stick, draw dots on the fly agaric using mayonnaise.

The appetizer is prepared just before serving. Since pre-cooked tomatoes and cucumbers will start to flow.

Elegant beautiful appetizer is ready. Such an appetizer is suitable for any holiday table.

Bon appetit!

1. Cheese snack

Appetizer with three different toppings.

Ingredients:

• Hard cheese 50% fat or more - 500 g.
• Creamy processed cheese - 250-300 g.
• Raw smoked sausage - 250 g.
• Walnut - 100 g.
• Dill - 50-70 g.

Cooking:

We cut hard cheese into three equal parts, for three different fillings. We put all three pieces of cheese in boiling water, turn off the heat and leave the cheese for 20 minutes.

While the cheese is softening in boiling water, prepare the filling.

We clean the sausage and cut into small pieces. Finely chop the dill. Cut the walnuts.

The cheese has already softened, we take one part out of the water and on a cutting board, previously wrapped in cling film so that the cheese does not stick, we begin to roll the cheese like dough into a cake.

Grease a cake of rolled cheese with creamy processed cheese, over the entire surface.

We spread the chopped sausage on the cheeses and wrap the cheese with a long roll. We pack the roll with cling film and put it on a plate.

Roll out the second piece. We also spread the melted cheese and evenly spread the dill on the cheese. We roll up. Roll in cling film and also put on a plate.

With the third piece, we repeat the same procedure, only instead of greens, we spread a walnut over the entire surface. Do not forget to spread melted cheese on the cake before this. We also roll it into a roll and wrap it in cling film.

We put all three rolls in the refrigerator until completely cooled.

We take out the chilled rolls from the refrigerator, they have become hard and now we can cut them.

Arrange beautifully on a platter and serve.

Bon appetit!

1. Quick appetizer with crab sticks

Ingredients:

• Cheese - 200 g.
• Eggs - 4 pcs.
• Garlic - 5 cloves
• Crab sticks - 200 g.
• Mayonnaise - 100 g.
• lettuce leaves

Cooking:

Grate the eggs on a fine grater. Grate the cheese on the same grater. Mix eggs with cheese. We skip the garlic through a press or you can also grate it. Crab sticks are also rubbed on a fine grater.

Add the garlic to the egg and cheese mixture. Mix everything well and add mayonnaise. Once again, mix everything thoroughly.

From the mixture we sculpt small balls and roll them in grated crab sticks.

What beautiful sweets we got. Quickly put them in your mouth.

Bon appetit!

Video: Red fish sandwiches

Video: Canape on the festive table

Not a single table, even everyday or festive, is complete without cold appetizers and dishes. They are not only its decoration, but also necessary for better digestion of food, stimulating appetite, as they include fresh and pickled vegetables, sauces and seasonings. So, what to cook cold appetizers for the festive table with photos and recipes - next.

This is interesting! Snacks can be pre-prepared and canned - sauerkraut, pickled vegetables, as well as smoked meat and fish. But also prepared from different ingredients, for example, sandwiches.

• meat;
• vegetable;
• from seafood;
• fish;
• mushroom.
• When mixing different ingredients, it is desirable to know which products work best with each other.

Meat snacks are:

• boiled meat;
• sausage;
• ham;
• brisket;
• loin;
• pate;
• jelly;
• aspic.

For fish snacks, fish and seafood of various processing are taken:

• smoked,
• salty,
• dried,
• aspic,
• boiled,
• fried,
• canned.

You can add to vegetable snacks: rice, beans, boiled eggs.

Seafood are purchased ready-made or boiled and crushed. Mushrooms are used pickled, salted or fried with onions.

Usually, cold snacks on the festive table (you will find photos and recipes below) are decorated, as a rule, the same products that are part of the snack are used, and greens are added to them. Vegetables should be beautifully chopped, you can use a curly knife. Flowers, leaves, stars, roses are formed from them.

Interesting! It can be cut in the form of geometric figures: in the form of circles, sticks and straws. Green peas, olives, eggs, both chicken and quail, cut into slices, flowers are considered a wonderful decoration.

Snacks on the festive table for a birthday

On your birthday, you really want to cook new dishes and surprise your guests with a variety of snacks on the table, but at the same time do not spend a lot of time so that they are not too expensive, they look spectacular. There are many requests, but are there dishes that meet all of them? Of course have!

Stuffed eggs with cod liver

This appetizer is always in great demand, easy to prepare, especially if you prepare all the products in advance. The basis of the dish is eggs and canned cod liver, it can be replaced with sprat pate, which is much cheaper. How ?

Ingredients:

• chicken eggs - 8 pcs.;
• canned cod liver - 1 can;
• onions - 1 pc.;
• olives - 1 can;
• butter - 1 tbsp. l;
• mayonnaise - 2 tbsp. l;
• dill or parsley - 1 bunch.

Cooking:

1. Boiled chicken eggs must be cut across. Then you need to remove the yolks from them;
2. Fry onions in sunflower oil;
3. Open canned cod liver. Grind with a fork, add the yolks and butter to them;
4. Grind until smooth. Add fried onions, finely chopped greens to the resulting mass;
5. With this mass, it is necessary to fill the halves of the eggs;
6. Top with mayonnaise, garnish with olives, cut into rings, and garnish with parsley sprigs.

Meatloaf with mushrooms

The original version of the snack on the festive table for a birthday (the recipe with the photo is presented below) will be a cold dish - meatloaf with mushrooms. Great ways.

Ingredients:

• pork tenderloin - 500g;
• beef - 500g;
• chicken egg - 1 pc.;
• hard cheese - 100g;
• champignons - 200g;
• butter - 1 tbsp. l;
• onions - 1 pc.;
• ground pepper - 1 pinch;
• vegetable oil - 2 tbsp. l;
• greens - 1 bunch.

Cooking:

1. It is necessary to make minced meat from meat by mixing pork with beef. Drive a raw egg into it, salt and add a pinch of pepper;
2. Then start preparing the filling. Boil the champignons for about 5 minutes, and fry in a pan in butter and sunflower oil, adding onion and garlic. Pass the cheese through a grater, mix the filling;
3. Spread foil on a baking sheet, brushing it with vegetable oil. Spread the minced meat on it, but so that you get a pancake 1 cm thick;
4. Spread the filling on it and wrap it with a roll, helping with foil. Then it must be wrapped in it and put in the oven for 60 minutes;
5. After an hour, open the foil so that the roll is browned, send it back to the oven for another 15 minutes;
6. Chilled roll cut into slices about 1 cm thick.

Original appetizers for the festive table

Many housewives want to surprise their guests with unusual and original dishes. We bring to your attention recipes with photos of original snacks on the festive table that will definitely surprise your guests.

Crab meat fir-trees

This appetizer, easy to prepare, looks original. Although it is more suitable for the New Year's table, it can please guests on any other holiday.

Ingredients:

• crab meat - 1 pack;
• chicken eggs - 2 pcs.;
• processed cheese - 1 pc.;
• garlic - 1 clove;
• mayonnaise - 3 - 4 tbsp. l;
• cracker cookies - 100 gr.;
• dill - 1 bunch;
• lettuce leaves;
• pomegranate - 1 pc.

Cooking:

Crab meat, cheese, eggs are passed through a fine grater. To them is added 1 clove of garlic, passed through a garlic press. Everything is well mixed;

A flat plate is taken, lettuce leaves are laid out on it. From the resulting mass, it is necessary to roll small balls. For each Christmas tree you will need 3 balls. First, a cracker is placed on lettuce leaves. Then flatten one ball, put it on top, make the second one a little smaller in diameter, and form a cone from the third, put everything on top of each other in the form of a pyramid, you get the shape of a Christmas tree;

Such Christmas trees should be according to the number of guests. From above, each Christmas tree is densely sprinkled with dill so that it becomes green, as if with needles and is decorated with pomegranate seeds.

Snack in tartlets

Ingredients:

• ready-made tartlets - 10 pcs.;
• chicken eggs - 5 pcs.;
• canned shrimp - 1 can;
• avocado - 1 pc.;
• butter - 20 g;
• lemon - 1 pc.;
• parsley - 1 bunch;
• mayonnaise 3 tbsp. l;
• chili pepper - 1 pc.

Cooking:

1. Hard-boiled chicken eggs are cut across in the form of flowers, using a notched knife;
2. The yolks are transferred to a separate plate, finely chop the shrimp, add mayonnaise, mix well and fill the proteins with this mass. Top can be sprinkled with herbs;
3. Then an avocado is taken, cut into cubes, the remaining yolks, parsley are added to it, juice, butter, chili are squeezed out of the lemon. The whole mass is placed in a blender and beat;
4. Tartlets are filled with the resulting mass, and a stuffed egg is placed on top.

Light snacks on the holiday table

Sometimes even light snacks that do not require much time to prepare are a wonderful table decoration.

Canape with curd cheese

This canape is prepared very quickly, you do not need a lot of products.

Ingredients:

• slices of rye bread - according to the number of guests;
• cottage cheese;
• dill greens;
• salt - 1 pinch;
• medium-sized fresh cucumber - 1 pc.

Cooking:

First you need to chop the dill and mix it with curd cheese, add a little salt, you should get a homogeneous mass;

It is better to pass cucumbers through a special slicer, as they should be in the form of thin ovals;

Start making sandwiches. We put curd cheese with herbs on the bread. Then the cucumber is pierced with a skewer in the form of a sail and strung on the middle of the canape. Makes cute little boats. Sandwiches must be laid out on a flat plate and garnished with herbs.

Champignons stuffed with chicken breast

Another option for a light snack on the festive table (the recipe and photos are offered below) is champignons with chicken breast, which mushroom lovers will especially like.

Ingredients:

• chicken breast - 500 g;
• champignons - 300 g;
• onions - 1 pc.;
• vegetable oil - 2 tbsp. l.;
• mayonnaise - 1 tbsp. l;
• greens - 1 bunch;
• hard cheese - 50 g.

Cooking:

1. Chicken and onions are cut into small cubes, mushroom legs are added to them, a little salt to taste. All ingredients are stewed in vegetable oil until cooked, cooled;
2. Sour cream is added to them, everything is mixed. Then, a chilled mass is laid out on each cap of the mushroom, and baked in the oven for 15 minutes, then removed and sprinkled with hard cheese rubbed through a grater;
3. Then put everything back in the oven until the cheese is melted for another 3-5 minutes. Mushrooms are cooled and served on the table, decorated with greens.

Sandwich with canned fish

It is easy to prepare, it is tasty, stimulates the appetite.

Ingredients:

• pieces of white or rye bread, loaf;
• canned fish in oil (saury, sardine);
• pickles;
• garlic;
• mayonnaise;
• vegetable oil.

Cooking:

1. First, slices of bread or loaf are fried in vegetable oil;
2. Then 1 clove of garlic is taken, which is passed through a garlic press and mixed with mayonnaise;
3. Then the pickled cucumber is cut with a sharp or corrugated oval-shaped knife. Now everything is ready, you can form a sandwich;
4. A fried piece of bread is smeared with cooked garlic-mayonnaise sauce. A cucumber is placed on one side of the bread, and pieces of canned fish are placed next to it;
5. On top of the fish, you can pour greens or carefully put a small sprig of dill or parsley.
6. The holiday sandwich is ready.

Snacks on the festive table in a hurry

Very often there is such a situation that the guests have already arrived and it is necessary to quickly set the table. In this case, it is important to know several options for snacks on the festive table in a hurry (you will find recipes with photos below).

Delicious lavash roll

Ingredients:

• pita bread - 1 pc.;
• salmon - 200 g;
• fresh cucumbers - 1 pc.;
• processed cheese "Hochland" - 1 tray.

Cooking:

1. Ready pita bread is smeared with melted cheese, laying salmon in one row, thin slices of cucumber on top;
2. Everything is rolled up in the form of a roll and cut across, into small portions. Lay out on a flat plate.

Lavash roll with ham

Ingredients:

• pita bread - 1 pc.;
• Korean carrots - 1 pack;
• ham - 100 gr.

Cooking:

1. Lubricate pita bread with mayonnaise, put Korean carrots on top with a thin layer, and spread thinly sliced ​​ham on it;
2. Roll everything up and cut across.

Cheese and nut balls

These balls cook quickly, are very tasty and nutritious. Original hot appetizer -.

Ingredients:

• hard cheese - 200 g;
• walnuts - 50 g;
• butter - 100g;
• olives - 50 g;
• lettuce leaves;
• dill.

Cooking:

1. First you need to grate the cheese on the smallest grater;
2. Chop the nuts or pass them through a grater, add slightly warmed butter, finely chopped olives, mix everything with a spoon;
3. Roll small balls from the resulting mass;
4. Arrange lettuce leaves on a plate, each ball must be rolled in chopped dill, and put on lettuce leaves.

Buns with caviar

Ingredients:

• sliced ​​loaf;
• butter - 100 g;
• salmon caviar - 1 can.

Cooking:

1. Each slice of a loaf must be cut in half and greased with butter;
2. Gently place salmon caviar on top;
3. All sandwiches are laid out on a flat plate.

Beetroot balls with nuts and sesame seeds

Ingredients:

• boiled beets - 2 pcs.;
• walnuts - 4 tbsp. l;
• sesame - 4 tbsp. l;
• prunes - 5 - 6 pcs.;
• mayonnaise - 2 tbsp. l;
• greens - 1 bunch.

Cooking:

1. Beets must be chopped on a fine grater, add finely chopped walnuts, mayonnaise, a little salt and pepper;
2. Soak prunes in boiling water, then cut them finely with a knife and add to the rest of the products;
3. Mix everything and make small balls;
4. Sesame must be fried in a pan. You need to roll these balls in it. Arrange on a dish and sprinkle with herbs.

Prunes with cheese

Ingredients:

• prunes - 20 pcs.;
• hard cheese - 200 g;
• bacon - 50 g;
• lettuce leaves;
• garlic - 1 clove;
• mayonnaise - 3 tbsp. l.

Cooking:

1. Large pitted prunes need to be steamed to make it softer;
2. Arrange lettuce leaves on a dish. Grate hard cheese and garlic and season with mayonnaise;
3. This filling must be filled with each plum. Cut the bacon into thin strips, about 1 cm wide;
Share your opinion

Send your good work in the knowledge base is simple. Use the form below

Students, graduate students, young scientists who use the knowledge base in their studies and work will be very grateful to you.

Posted on http://www.allbest.ru/

Posted on http://www.allbest.ru/

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 it was then 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: sauerkrauts (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 snacks: 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 protein and contain some fat, as well as a number of important vitamins and minerals. Legumes enrich dishes with vitamin B1, calcium and iron salts. Dishes from the liver, fish 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 adherence to 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;

pates - a cold appetizer that 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 (pate from pike perch, from 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 not be washed 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 withered 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. For 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 put on board 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 processed 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 pots.

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 greens 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 fill 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, the production and handling 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.

Hosted on Allbest.ru

...

Similar Documents

Preparation of products included in the assortment. Heat treatment of meat and fish for salads. Cooking technology, design, quality requirements. Organization of the workplace in the preparation of cold dishes and snacks.

abstract, added 10/09/2012


Cooking technology and nutritional value of snack foods. Cold and heat treatment of products included in the recipe. Preparation, packing, garnishing and dispensing of meat dishes. Compilation of technological maps, safety and sanitation.

term paper, added 07/28/2010


Commodity classification of poultry meat. Heat treatment methods. Assortment and technology of preparation of cold appetizers. Organoleptic quality indicators. Methods of serving cold appetizers when serving visitors. Product implementation dates.

term paper, added 10/31/2014


Dishes and side dishes from vegetables. Importance of vegetables in human nutrition. Commodity characteristics of products. Requirements for the quality of vegetable dishes and their shelf life. Safety and labor protection of the hot shop. Cooking technology for preschool educational institutions.

abstract, added 06/08/2013


Nutritional value of poultry, rabbit and game birds in nutrition. Processes occurring during the heat treatment of poultry, game and rabbit. The technological process of preparing cold dishes and snacks from meat and poultry. Dough and non-dough yeast dough.

test, added 03/27/2012


The value of cold dishes and snacks in nutrition. Requirements for the quality and design of finished dishes. The technology of preparing salads from boiled vegetables, complex cold dishes from fish and seafood, from agricultural (domestic) poultry, game and rabbit.

practice report, added 10/15/2014


Assortment and features of the preparation of dressing soups. Cold meals and snacks. The value of sweet dishes in nutrition and their classification. Technology of preparation and rules for serving hot drinks. Assortment, packaging, labeling of chilled dishes.

course of lectures, added 03/27/2012


Banquet, its organization. Preparation of menus, determination of the number of dishes. Assortment of banquet cold dishes. Sequence, design and presentation of dishes. Technology of preparation of banquet cold dishes. Product processing. Features of the cold shop.

term paper, added 11/06/2008


Characteristics of raw materials and products used for the preparation of sandwiches. Mechanical culinary processing of raw materials and preparation of semi-finished products. Technological processes for the preparation of snack sandwiches. The range of manufactured products.

term paper, added 05/03/2015


The concept and structure of a cold table, its components and significance in Russian folk cuisine. Classification and types of cold dishes and snacks, preparation of products and requirements for them. Production technology and palette of colors, principles and rules of design.