Preparing cold dishes and snacks. Cold appetizer recipes

Cold appetizers must be present on the festive table: they add variety and look impressive on any table - both everyday and festive. These dishes make a great addition to any meal. Having prepared several different cold appetizers for the holiday table in advance, you can put them in cool place, without fear that they will lose their taste and nutritional qualities. This section contains easy-to-prepare and original recipes cold appetizers that would be appropriate at home, at a picnic or buffet. Cold appetizers from fish and meat, crab sticks and shrimp, eggplant and tomatoes - for every day and for festive table. All recipes were tested, each dish was prepared and photographed.

Tartlets with pesto and shrimp

Pour sifted flour, salt into a blender bowl and add cubes of very cooled butter. Run the blender for a few seconds until the mixture resembles crumbs. There is no need to grind it too much to get a layered structure in the final product. Add to flour mixture...

Dried chicken breast

Mix spices with salt (2 tbsp.) and sugar (1 tbsp.), crush the juniper berries so that they give off their aroma and taste and rub with this mixture. chicken breast. Remove to Plastic container, close the lid and place in the refrigerator for a day...

Adzhapsandali

Take an eggplant Bell pepper and tomato (1 piece each) and fry directly on a gas burner until soft, over low heat. Then leave for 10 minutes in a bowl with a lid so that the skin comes off easily. Peel off the skin. Next, chop all the ingredients with a sharp knife...

Lightly salted cucumbers

Cut the cucumbers into pieces. Place in a jar. Add dill and garlic. Mix salt, allspice and black peppercorns. Add some hot water and stir. Add cold water and pour the mixture over the cucumbers. Close the lid. Place in the refrigerator. Lightly salted cucumbers ready. Bon appetit!

"Asparagus" in Korean

Place the asparagus in a suitable container and cover with cold water. After a few hours, the soy sticks will swell, become soft and lighten in color. Wash the soaked soybeans well and squeeze. Cut the squeezed soybeans into approximately equal pieces a few centimeters long and place in a resealable...

Capelin marinated with spices

Crostini with cod and tomato sauce

Thaw the fish in the refrigerator in advance. Check that there is no residue left in the fillet. small bones. Line a baking tray with baking paper and place the fillet pieces on it (cut the fish so that there is one piece of fish for each slice of bread). Lightly lubricate...

Zucchini-eggplant caviar

Grate the carrots coarse grater. Cut the onion into quarters of rings. bell pepper cut into small cubes. Place the vegetables in a frying pan with a little olive oil. Fry the onion until the onion is transparent. Cut the zucchini into small slices. Do the same with the eggplant. Peel...

Cold appetizers play a key role on the holiday table. After all, they not only give guests the opportunity to have an easy snack, but also decorate the table beautifully. Serving the table with cold appetizers always makes it clear how much effort the hostess has put into it.

Cold appetizers can include sandwiches and burgers, canapés, mousses, rolls, etc. Unlike the main dishes of the holiday table, they do not take much time to prepare. Therefore, they can perfectly satiate guests while the main dish lingers in the oven.

Recipes for cold appetizers for the holiday table

"Amanitas"

Children will especially like this type of cold snack. Adults will also appreciate the positive approach to the presentation of this dish.

For one saucer of these mushrooms you will need:

• Chicken eggs – 5 pieces;
• Tomatoes – 3 pieces;
• Mayonnaise;
• Any greens (parsley, dill, lettuce).

The preparation is quite simple. First you need to boil the eggs. While they are boiling, you can make caps for future mushrooms. To do this, you need to wash the tomatoes and remove the greens from them. Then cut each fruit in half.

You can extract the pulp from the halves using a tablespoon. This must be done carefully so as not to damage the surface of the tomatoes. You should also wash the greens and chop them.

As soon as the eggs are boiled, you should carefully peel them so as not to accidentally damage them.

You need to cut off about a centimeter of the top of each egg so that you can put them on a plate. They will appear as white mushroom stems.

You need to cover your legs with tomato hats. All that remains is to decorate the hat with mayonnaise, making miniature even drops on their surface. The greenery will act as a clearing for mushrooms; you just need to cover the saucer with it.

Fruit canapé “Tenderness”

Canapés are called miniature sandwiches, the structure of which is held together by toothpicks or special culinary skewers. They are made from sausages, toasted bread, olives, vegetables, fruits and more.

Fruit canapé - great way experiment with your holiday table. After all, these unique quick mini-sandwiches can have various components. For example, for a delicate and soft canapé you will need:

All components should be thoroughly washed and cut into small pieces. There is no need to cut the grapes.

Bananas must be cut into slices, melon, pear and cottage cheese into cubes. All that remains is to string all the ingredients onto a skewer, with the cottage cheese in the center.

“Tenderness” canapés can be served both as a cold appetizer and as a dessert.

Cold pistachio mousse

Mousse is quite unusual cold appetizer, which is rarely found on a typical holiday table. You can serve it ready-made store-bought tartlets, in an ice cream bowl, or as a filling for a sandwich.

However, to achieve a taste similar to sorbet, it is better to let this snack cool overnight. To prepare the mousse you will need the following ingredients:

• Avocado – 3 fruits;
• Bee honey – 3-5 tbsp. spoon;
• Clean drinking water– 50 ml;
• Lemon or lime juice – ½ tbsp. spoons;
• Salt – small amount;
• Pistachios without salt – 150 g.

Pistachios should be purchased without the shell so that there is no need to peel them before cooking. They need to be placed in water for several hours to soften them.

After which you can add honey, but its condition must be liquid enough so as not to harm the blender blade. The resulting mixture can be left to cool.

Avocado fruits must be washed and peeled, then cut into small pieces. You also need to grind them in a blender, and then load the cooled mixture of honey and pistachios into the blender bowl.

To make it easier for the blender to handle the mass, you must also pour 50 ml of water into it. The future mousse should be whipped at high speed.

The result should be cooled in the refrigerator; it is better to leave the mousse overnight.

When serving, it can be spread out ready-made tartlets, purchased in a store, or provided to guests in ice cream bowls. Pistachio nuts or fresh mint leaves can be used as decoration for the dish.

Meat rolls with cheese and ham from pita bread

Rolls are also an integral part of the holiday table and are prepared quite quickly. After all, sometimes you can wrap the most ordinary salad in pita bread, and as a result you get a new original dish.

To prepare cheese and ham pita rolls you will need the following ingredients:

The amount of ingredients depends on the portions being prepared.

Using a sharp knife, cut the fillet. The result should be some layers. If you wish, you can season it a little with salt or spices, but this step is optional (without salt, the fillet will be especially tender).

All that remains is to prepare it by frying, and it is important to keep an eye on the pan. After all, the layers are thin and can quickly burn.

After cooking, you need to wait until the meat has cooled down so that you can pinch it into small pieces.

The cheese must be grated on a medium grater. You can pre-buy the ham thinly sliced ​​or try to cut it this way yourself. The greens should be finely chopped and mixed with grated cheese.

Then you can place all the components on the pita bread in the following order: slices of ham, pieces chicken fillet, grated cheese. After that, you need to wrap the pita bread in a tight roll so that it does not fall apart, and place it on a baking sheet.

Kefir must be thoroughly mixed with raw egg. Afterwards, you can pour the resulting mixture over the rolls and turn on the oven. 15 minutes at standard temperature will be enough until the cheese is completely melted.

Since the appetizer is classified as cold, you should let it cool before serving.

- it's useful and tasty treat, which can be combined with almost any product.

Samsa made from puff pastry with meat is great dish, which can perfectly replace a snack. And the kids will definitely like it too. and cook.

TO Ukrainian borscht, beetroot soup or Caucasian kharcho, pampushki with garlic are traditionally prepared. Recipes for this dish.

Meat sandwiches

One of the most famous snacks for any table are sandwiches, especially those made with meat. For chicken cutlet sandwiches you will need the following ingredients:

The onion head should be peeled, washed and finely chopped. The garlic clove must either be chopped or grated on a fine grater.

Then the garlic and onion should be mixed with the minced chicken and the mixture should be placed on a flat surface. Now with the help special molds form cutlets out of it (in extreme cases, this can be done with a glass).

To cook the cutlets, you do not need to fry them. Just put it in the microwave for a couple of minutes.

The finished cutlets should be placed on bread, sprinkled with cheese on top. All that remains is to put the sandwiches in the microwave for 1 minute. They should be served cold, also topped with halved tomatoes and chopped herbs.

Meat vinaigrette in jelly form

Vinaigrette is a dish that housewives are sure to prepare for any holiday. And although traditionally it is eaten as a salad, there is interesting recipe jelly based on it. It also contains meat for variety. So, to prepare it you will need:

• Beef meat – 250 g;
• Canned peas - iron can;
• Pickled cucumber – 1 piece;
• Cooked beets – 1 piece;
• Boiled carrots – 1 piece;
• Gelatin – 1 tbsp. spoon;
• Salt;
• Ground black pepper.

You need to start by preparing the meat. Place the beef in water and wait until it boils. As soon as it boils, you can remove the layer of foam and leave the meat to cook for two hours.

In this case, the fire should be small. Also, when cooking meat, you should take care necessary vegetables: carrots and beets. They also need to be cooked.

As soon as the beef is ready, you will need to scoop one glass of broth from the pan and pour it into a second large container. Add gelatin there and leave for half an hour.

After the allotted time, you will need to add three more glasses of broth, keep the resulting mixture on the fire, without bringing it to a boil.

As for vegetables and prepared seasoned meat, they need to be cut into equal cubes. The greens must be chopped and added to the main vegetable mass.

Having thoroughly mixed the meat vinaigrette, all that remains is to pour it into the molds and fill it with gelatin broth. It must be served after it has completely hardened; it is better to leave the vinaigrette jellied meat overnight.

Cold appetizers - really required condition each holiday table:

• They allow you to delay serving the main course;
• Despite the wonderful and varied taste, such snacks do not oversaturate;
• You can do them at a quick fix and ingredients that are almost always in the refrigerator;
• The ingredients used in preparation are usually cheap;
• Cold appetizers play a key role in setting the holiday table.

Bon appetit!

DEPARTMENT OF EDUCATION OF ALMATY REGION

SARKAN POLYTECHNIC COLLEGE

METHODOLOGICAL DEVELOPMENT

Program section: "Cold dishes and snacks"

master of industrial training category I

Sarkan, 2015

n\n

Name of sections

Page

Introduction

1

Cold dishes and snacks

2

Merchandising of spices and seasonings

3

Cold shop equipment

4

Safety precautions in food establishments

5

Economic section

Bibliography

Presentation for defense

INTRODUCTION

Cold dishes and snacks are increasingly used in human nutrition. Occupy a large place in the menu of enterprises Catering and in an assortment of culinary stores.

The variety of products included in 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 used as seasonings: mayonnaise, sour cream and various sauces. Many cold dishes and snacks are rich in valuable nutrients and have 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 stimulate appetite and promote better absorption 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 subsequently subjected to heat treatment, 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 included in the dish, but choose the most convenient in shape and bright color: fresh tomatoes, red radishes, carrots, crayfish, green pea, lettuce and other greens. The temperature of food during holiday should not exceed 12 °C.

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

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

The goal 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 precautions of the cook, meeting 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. Technical and organizational equipment of the cold shop, describes technological process processing of finished gastronomic goods and vegetable semi-finished products using mechanical equipment and storing finished products in refrigeration chambers. When working with the above parameters, the chef should strictly follow the recipe, all rules and instructions on occupational health and safety at work, in order to avoid injuries, and also increase efficiency by producing competitive products.

COLD DISHES AND SNACKS

The main products used for preparing cold dishes are

and their preparation

Vegetables and greens. Potatoes, beets and carrots for salads and vinaigrettes are most often boiled in skin, then peeled and chopped just before cooking. However, it is better to boil them pre-cleaned, then the quality of the finished products and their sanitary condition are improved, and the shelf life is extended. The beets are peeled, cut and simmered in a small amount of water until tender. Add 3% vinegar (100 g per 10 kg of beets) to cooked beets to restore their bright color. It is not recommended to add vinegar at the beginning of poaching, as it will lengthen the cooking time. Carrots, turnips, rutabaga are boiled whole after peeling. Carrots can be peeled, chopped or shredded and simmered with vegetable oil(150–200 g per 10 kg of carrots), which promotes the dissolution of carotene (provitamin A) and its better absorption.

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

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

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

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

Salmon, chum salmon, and salmon have their fins and heads cut off and then stripped. 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 tilt of the knife - obliquely, and then almost straight), the pulp is cut to the skin and the pieces are separated from the skin without cutting through it. The remaining part of the fish is covered with peeled skin until next use. Balyki are peeled from the skin; if they come with a vertebral bone, then cut off the fillet from the spine, trim the weathered and smoked parts and cut crosswise into slices of 2-3 pieces. per serving. The meat is cleaned of rib bones and weathered surfaces and cut into portions without skin. Smoked whitefish, cod, sea ​​bass peel the skin, cut off the fillet and remove the rib bones.

Smoked and dried fish other types are peeled from the skin and cut into pieces crosswise along with the bones. Large specimens can be cut along the vertebral bone into two layers, and then cut crosswise into portioned pieces. Herring is cut into fillets with bones or clean fillets.

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

From meat and meat products used for preparing cold dishes boiled beef, tongue, ham, boiled pork, ham, fried and boiled poultry and game, sausages. The ham is cleaned, bones are removed, the skin is removed, excess fat is cut off, and then cut into pieces convenient for slicing. Beef, pork, lamb, pre-fried in large pieces or boiled, free from dried crust immediately before use. Before use, sausage (boiled and smoked) is wiped with a dry towel, the bindings are removed, the skin is cut and removed in the part intended for slicing. You should not remove the casing long before slicing the sausage, as this will make the loaves contaminated and spoil faster. If the casing of the sausage is difficult to remove, then immerse the sausage in hot water for 1–2 minutes, wipe dry with a clean towel, cut and peel.

Cheeses cut into large pieces(rectangular - lengthwise, round - into sectors), peel off the outer crust and cut into portions no more than 2 mm thick.

Butter peeled, cut into bars with a square or rectangular end, and then the bars are cut into portioned pieces 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 quantities necessary for immediate sale.

Sandwiches

Sandwiches– the most common type of snack. To prepare them, use rye or wheat bread, 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 oil mixtures, various sauces, vegetables, fruits and other products so that they combine well in taste and color. Products for sandwiches are cut into thin slices in such quantities as to completely cover the bread. Place 1–3 pieces of product on a slice of bread, preferably without small additions. Cut the products no earlier than 30–40 minutes before serving and store in a refrigerated place. Sandwiches can be open, closed (sandwiches) and snack (canapés, tartines).

Sandwiches open. They can be simple or complex. Simple open sandwiches prepared from one type of product, for example, a sandwich with butter, sausage, cheese, etc. From a loaf white bread cut a slice 10–12 cm long and 1–1.5 cm thick (30–40 g) across and place the prepared product on it. If you are preparing sandwiches from low-fat products, then the bread can be pre-greased with butter or you can make a rose out of butter and place it on top of the product. Open sandwiches on rye bread it is most often prepared with bacon, sprat (with or without egg), chum salmon caviar, and herring. Complex sandwiches prepared with several types of products.

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

Sandwich with butter, chocolate, fruit butter or margarine. The 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. The bread is spread with butter or creamy margarine and place a slice of cheese so that it completely covers the bread.

A sausage sandwich. The prepared sausage is cut: thick sausage loaves - crosswise, one piece per sandwich, thin ones - 2-3 pieces diagonally. The bread can be pre-spread with butter, butter with mustard or margarine.

Complex sandwiches (assorted or capital). 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 salad, mayonnaise, olives, green peas, chopped eggs, etc. They are used to decorate sandwiches fresh cucumbers, tomatoes, red Bell pepper sweet, radishes, carrots, herbs, hard-boiled eggs, etc. The decoration is completed with whipped butter or an oil mixture, which is applied in the form of patterns using a pastry bag.

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

Sandwiches can be prepared with two, three layers or combined ones. This type of sandwich includes travel sandwiches, which are usually prepared from wheat bread (city bun, school bun, etc.). The rolls are cut lengthwise so that the halves do not fall apart. Each half is greased with butter or oil with fillers and thin slices of product (cheese, sausage, fried or boiled meat, cutlets) are placed between them. Along with the food you can put pieces of fresh or canned pepper sweet, green onions, etc.

Snack sandwiches (canapés). To prepare snack sandwiches, dried (toasted) wheat is used, Rye bread or baked goods made from puff pastry.

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, and meat, fish or other products are placed along the entire length, 0.5–1 cm wide and 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, whipped butter or pastes are released from a syringe with a thin tape or mesh. Then the strips are cut into rectangles, rhombuses, and triangles, 2–6 pieces each. per serving. The products can be shaped into circles with a diameter of 4 cm. Herring oil is squeezed out 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 does not need to 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. Sliced ​​products are combined with dressings in the amount necessary for their sale within 1 hour. Salads are seasoned with sour cream immediately before serving. Before combining with the dressing, store the salad in a refrigerator for no more than 12 hours at a temperature of 4–8 °C. At long-term storage products become sandy and dry out, which affects taste qualities finished products, in addition, there is a significant loss of vitamin C.

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

There are two ways to decorate salads. First way: The chilled products that make up the salad are mixed, seasoned with sauce and placed in a heap in a salad bowl, then decorated with herbs. Second way: the products are cut, about 1/3 of the total quantity is seasoned with sauce, placed in a heap in a salad bowl; Thin slices of meat, fish, poultry, crabs, egg slices are placed on top, and decorated with tomatoes, eggs or herbs. The remaining products are carefully placed around the slide in bouquets. It is not recommended to pour sauce over products intended for decoration.

Green salad. The washed lettuce leaves are cut into 3-4 pieces or chopped into strips. Place on a plate or in a salad bowl, pour sour cream or salad dressing on top. You can add 1/2 or 1/4 egg to the salad, and the yield increases. If the salad is used as a side dish for meat, poultry, and fish dishes, then the leaves are cut smaller.

Fresh cucumber salad. Prepared fresh cucumbers are cut into circles or slices and placed on a plate or salad bowl, when serving, sprinkled with salad dressing or sour cream, decorated with leaves fresh salad, 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, and white radishes, peeled, are washed and cut into thin slices, green onions are chopped, salt is added and seasoned with sour cream or salad dressing. An egg is placed on top of the salad for decoration. You can chop it finely, put the yolk in the salad, and egg white and sprinkle the salad with herbs before leaving.

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

Salad 42, radishes 40, fresh cucumbers 40, green onions 25, eggs 1/2 pcs., sour cream 40. Yield 200.

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

Carrot salad. Raw peeled carrots are cut into strips or grated on a grater with small holes, seasoned with sour cream, sugar, salt, ready product Place in a heap in a salad bowl, sprinkle with herbs. You can add finely chopped apples or prunes, pre-soaked and pitted.

Fresh tomato salad. The stems of the tomatoes are cut out and cut into thin slices. The onion is chopped. Tomato slices 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 serve the salad without onions.

Salad of pickled cucumbers with onions. Cut the cucumbers into thin slices, add chopped green or onion and sprinkle with vegetable oil.

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

Second way: Shred the cabbage into thin strips, sprinkle with salt, grind until juice appears, add sugar, season with vinegar and vegetable oil.

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

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

Salad from red cabbage. Prepared red cabbage is cut into strips, scalded, sprinkled fine salt(15 g per 1 kg of cabbage), mix, leave for 15–20 minutes, then grind until the juice is released and a soft consistency is acquired. The grated cabbage is lightly squeezed, vinegar is added, and placed in a cold place for 1.5–2 hours. Then seasoned with a decoction of cinnamon and cloves with sugar. The decoction is prepared as follows: add cinnamon, cloves and sugar to water, bring to a boil and let it brew for 30 minutes, filter the decoction. When leaving, water the cabbage with vegetable oil.

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

Sauerkraut salad. TO sauerkraut add fresh apples cut into strips, chopped onions, sugar, salt and season with oil. 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 placed in a mound and sprinkled with grated cheese or feta cheese.

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 “Yuzhny” sauce. The prepared salad is placed in a heap in a salad bowl on lettuce leaves and decorated with pieces of meat, slices or slices of eggs, fresh cucumbers, tomatoes, herbs, and crayfish tails.

Meat (beef) 48, potatoes (boiled, peeled) 40, cucumbers 30, egg 15, crabs (canned) 15, mayonnaise 30, “Yuzhny” sauce 8, herbs 2, spices. Yield 150.

Potato salad. Peeled boiled potatoes are cut into slices, chopped onions are added, and seasoned with sour cream or salad dressing. Serve in a salad bowl, sprinkle with dill when leaving. The salad is prepared with the addition of boiled carrots, pickled cucumbers, sauerkraut, mushrooms and herring.

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

Capital salad. The boiled flesh 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 – large pieces. Meat and vegetables are seasoned with mayonnaise with the addition of “Yuzhny” sauce, mixed and placed in a heap on lettuce leaves in a salad bowl; then decorated with pieces of game or poultry, slices of hard-boiled eggs, crayfish necks or shrimp, fresh or pickled cucumbers, and 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 Yuzhny sauce. You can add sliced ​​fish pieces. The mass is spread in a heap on lettuce leaves in a salad bowl, decorated with pieces of fish, fresh cucumbers, tomatoes and herbs. You can serve the salad on a platter, with seasoned vegetables placed in a heap in the middle. Then the vegetables are surrounded with thin oblong pieces of fish in the form of a pyramid, the remaining vegetables are placed around them in bouquets and sprinkled with salad dressing. A salad of crab and cod liver is also prepared and served.

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. Ready salad put in a salad bowl. Decorate with tomatoes, fresh lettuce, squid slices, and sprinkle with herbs.

Vinaigrettes

Vinaigrettes are a type of salad, but they must be prepared with beets. It is recommended to season beets separately with vegetable oil before mixing with other products to preserve color.

Vegetable vinaigrette. Boiled beets, carrots, potatoes cut into slices. Pickled cucumbers are cut into slices, onions - into 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. Place the vinaigrette in a salad bowl, garnish with carbed carrots, beets, cucumbers, lettuce, and sprinkle with herbs. You can add fresh or pickled tomatoes to 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 or onions 150, sauerkraut or pickles 300, dressing 100. Yield 1000

Vegetables and mushroom dishes and snacks

To prepare 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. The radish is chopped into strips or slices, salted, seasoned with vegetable oil or sour cream. When leaving, sprinkle with herbs. You can cook radish with goose, duck or chicken fat. Some of the radish can be replaced with carrots.

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

Eggplant caviar. The stem of the eggplant is removed, then baked in the oven until done, cooled, cut lengthwise, peeled, and the pulp finely chopped. Finely chopped onions are lightly sauteed with vegetable oil, add tomato puree, eggplants and boil, stirring occasionally, until thickened. Season the caviar with garlic, ground with salt, vinegar and pepper. When leaving, sprinkle with finely chopped green onions. Caviar can be cooked without garlic.

Eggplants 105, onions 11, vegetable oil 6, tomato puree 11, vinegar 3% 3, garlic 0.5, spices. Output 100.

Vegetable caviar. Processed eggplants and zucchini are baked in the oven. Peel off the eggplants. Zucchini and eggplant are finely chopped or pureed. Finely chop the onion, cut the carrots into small cubes and saute until tender. Tomato puree is added before the end of sauteing. Fresh cabbage is finely chopped and stewed until soft. The prepared vegetables are mixed, simmered 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. When releasing, the caviar is sprinkled with finely chopped herbs.

Mushrooms marinated or salted with onions. Mushrooms are separated from the marinade liquid, cut into pieces, and seasoned with vegetable oil. When leaving, place in a salad bowl or on a plate, sprinkle with chopped green or onions on top.

Mushroom caviar. Prepared dried mushrooms cook until tender, cool, then finely chop or pass 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, and salt. When leaving, sprinkle with finely chopped green onions. Can be served cold stuffed zucchini, pepper, eggplant.

Fish dishes and snacks

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

Salted fish (portions). The fish is cut into thin pieces of 2–3 pieces. per serving, place on a dish or plate, place lemon slices and parsley on the side. You can release the fish from fresh vegetables and greens. 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 placed in even rows on a dessert plate, poured with canned oil, and decorated with lemon slices, parsley sprigs or lettuce leaves.

Sprat, or anchovy, or herring with onions and butter. Selected and washed whole or cut sprat, anchovy, sprat, herring are placed on a plate, sprinkled with onions cut into rings or half rings, poured with oil or dressing. Can be served with the dish boiled potatoes(100, 150 g), green onions (15 g).

Herring with garnish. Place herring cut into pieces on the herring tray, with diced herring on the sides boiled potatoes, carrots, beets, fresh cucumbers cut into circles or slices, tomatoes, green peas, eggs, chopped green onions or onions cut into rings. Herring is decorated with lettuce leaves or sprigs of herbs. The side dish is placed in bouquets, alternating vegetables by color.

When serving, the herring is topped with salad dressing or mustard dressing. Vegetables can be carved. Part of the side dish can be laid out in an oblong mound, and herring can be placed on top.

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

Herring with potatoes and butter. Clean herring fillets are cut crosswise (diagonally) into even in small pieces, placed on a herring bowl or plate, decorated with greens. Separately, whole or peeled potatoes of the same size are served in a ram, and a pre-chilled piece is served in the outlet. butter.

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

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

Boiled fish with garnish and horseradish. Fish of the sturgeon family is boiled in sections and, after cooling, cut into portions (1–2 pieces per serving), fish with a bone skeleton is boiled in portions in the form of pure fillets 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. Pour jelly into a deep baking tray in a layer of 0.5 cm and, when it hardens, place portions boiled fish 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, carved carrots, cucumbers, green salad or parsley, onions, and a design is made. Then the decorations are fixed with semi-hardened jelly and allowed to harden, after which the jelly is poured in 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 layer of jelly of at least 3–5 mm on all sides, and the edges of the jelly are made corrugated. Instead of pouring lemon, you can place it on the fish during the holiday. Jellied fish is sold without a side dish and with a side dish. When served with a side dish, a piece of fish in jelly is placed on a dish, and 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 a pattern of vegetables is applied to a layer of frozen jelly, then pieces of fish are placed on the decorations, the jelly is poured to the edges of the mold and cooled. Before release, the molds with the aspic are immersed in hot water for 3–5 seconds, then turned over, shaken slightly and placed on a dish; the garnish is arranged in bouquets. Just like fish, they pour crabs, shrimp, squid, and scallops.

To prepare fish jelly, boil concentrated fish broth, gelatin swollen in water is introduced into it, after which the broth is clarified, as when cooking clear broth.

Boiled fish 75, lemon 5, parsley 1.5, ready jelly 125, carrots 5. Yield 200.

Fried fish under the marinade. To prepare this dish use various fish, which, depending on its type, is cut into fillets with skin without bones, or fillets with skin and rib bones, or unfinished fish (navaga, ice cod, flounder, etc.) is used.

Prepared 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 the 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

To prepare cold dishes, seafood is used (crabs, shrimp, crayfish, squid, scallop, oysters, Ocean pasta). Process and prepare them as described in the section “mechanical cooking raw materials", chapter II, paragraph 12.

Crabs under marinade. Canned crabs are removed from the plates, placed in a heap on a plate or in a salad bowl, poured with marinade, sprinkled with chopped green onions and decorated with olives.

Potato salad with crab, or squid, or scallop. The crabs are freed from the plates. Fillet scallop or squid is boiled in salted water for 5–7 minutes, cooled in the broth, and cut into thin slices. Some of the crabs, scallops and squid are left to decorate the salad. Seafood is placed in the prepared potato salad, seasoned with sour cream, or mayonnaise, or salad dressing. When on vacation, decorate it with pieces of crab, or squid, or scallop.

Potato salad can be prepared with Ocean pasta. Prepared and stewed “Ocean” paste 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. The same parts of the carcass are used for boiling and frying. Cold meat and meat products are served with side dishes, aspic, in the form of pates and jellies.

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

Roast beef with side dish. Fried until medium degree Once roasted, the roast beef is cooled and cut across the grain into pieces of 2–3 pieces. per serving. Then they are placed on a dish, with bouquets of side dishes placed on the side - green salad, gherkins, chopped jelly, tomatoes, sliced ​​horseradish. Garnish with lettuce leaves or parsley. Cold horseradish sauce or mayonnaise sauce with gherkins is served separately in a gravy boat.

Boiled meat or meat products with side dishes (assorted meats). Boiled meat products cool, cut into thin pieces of 2-3 pieces. per serving, placed on a dish, with bouquets of garnishes of 3-4 types of vegetables on the side - boiled carrots, potatoes, fresh or pickled cucumbers, tomatoes, red cabbage, green salad. Garnish with lettuce leaves or parsley. Cold horseradish sauce or mayonnaise sauce with gherkins is served separately in a gravy boat. You can serve the bird dish with pickled tomatoes, apples, and pears as a side dish.

Beef jelly. The processed offal is thoroughly washed, chopped into pieces, placed in a prepared container, poured with cold water (1.5–2 liters per 1 kg of food), brought to a boil and cooked at low boil for 6–8 hours, periodically removing fat and foam . An hour before the end of cooking, add vegetables and spices. The jelly is considered ready when the meat easily separates from the bones. The finished by-products are removed with a slotted spoon and cooled to 40–50 °C. Separate the pulp from the bones and cut into cubes. Then the meat is combined with pre-strained broth, salted, and boiled. After this, add finely chopped or mashed garlic, mix everything and pour it hot into prepared baking sheets in 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 hardens well.

Immediately before serving, the frozen jelly is cut into portions (100 g) and placed on a plate or dish, horseradish sauce and vinegar are served separately. The jelly can be served with salted canned vegetables. Decorate the dish with parsley and lettuce. 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 and onions are added and sautéed until half cooked, then chopped liver is added, sprinkled with salt and ground pepper and fried until tender. The mixture is cooled and passed through a meat grinder with a fine grid twice, milk or broth is added, and heated. The butter is softened and combined with the mass. The finished pate is shaped into a loaf, roll, square, sprinkled with chopped egg and finely chopped herbs. The pate can be decorated with whipped butter, applying it in a pattern using a pastry bag or giving the butter a flower shape. Instead of oil, you can apply a grid of mayonnaise sauce with the addition of meat jelly, while oil or mayonnaise is used instead of eggs.

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

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

Salads– vegetables must be cut in accordance with the cutting form for each type of salad, salads must be placed in a mound, the greens used for decoration must be fresh, not wilted, not yellowed, not darkened. The consistency of the vegetables is elastic. Taste, smell, color corresponding to the products used. Red cabbage salad is not allowed to have a blue tint. Fresh cucumbers, overripe ones, with rough seeds and skin are not allowed.

Vinaigrettes– vegetables must correspond to the shape of the cut, the color is light red, the taste is sharp, appropriate boiled vegetables, pickled cucumbers and sauerkraut. Vegetables should be cooked, not crumbly, cucumbers and sauerkraut should be firm and crispy.

Fish cold dishes and snacks– the fish must be cleaned of bones and skin, cut diagonally into wide pieces, beautifully decorated, and have a color that matches the type of fish; at jellied fish The jelly is light yellow, transparent, the taste corresponds to the taste of fish, depending on the processing. Jellied fish and marinated fish have a spicy taste and smell. The consistency of the fish is dense, soft, and not crumbly. U chopped herring– smearing.

Cold meat dishes– meat and meat products are cut across the fibers obliquely into wide ribbons, the color should be characteristic of the color of the product (roast beef is pink when cut), the taste corresponds to the type of product, the consistency is elastic, dense, elastic, the vegetables are soft but not crumbly.

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

U pate different forms, 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 must be quickly sold: jelly, jellied meat - within 12 hours, pates - 24, fried meat - 48, fried fish - 12, chopped herring - 24 hours. Considering that after preparation and presentation Most dishes are not subject to repeated heat treatment; cold dishes and snacks must be stored at a temperature of 6–8 ° C before sale, and summer time(May – September) the sale of cold dishes such as jelly, pate is allowed only if there is availability necessary equipment and in agreement with the local SES.

merchandising of spices and seasonings

Spices

Spices - These are products of plant origin that have 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, and increase the body’s protective functions, as they have bactericidal properties. They are used in canning, 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 wrinkle, turn black, and acquire a spherical shape; The alkaloid piperine (up to 9%) gives the pepper its pungency and pungency, and the peppery aroma comes from essential oil (up to 1%). Black pepper that is prized is hard, sinking in water, and dark. It is produced in the form of peas and ground. Used in cooking for preparing meat, fish, vegetable dishes, when canning.

White pepper obtained from the ripened fruits of the same plant as black. This pepper is less hot and has a smooth surface of a grayish-cream color.

Allspice - dried unripe fruits of the tropical pepper tree. The fruits are spherical in shape with a thickened top, the surface is rough, the color is dark brown in different shades, the taste is sharp, the 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-burning and low-burning. It comes mainly in ground form. Used for preparing meat and vegetable dishes, rice and fish dishes.

Anise - the fruits of an annual herbaceous plant. It is cultivated in Ukraine, the North Caucasus, and Moldova. The fruits of anise are ovoid in shape, brownish-gray in color, have a sweetish taste, and a very spicy aroma, due to essential oil, which contains from 2 to 6%. Anise is used in the production of confectionery products and in baked goods.

Star anise - dried fruits of an evergreen tree. The fruit is star-shaped and contains seeds inside. Star anise has a brown color of different shades, the taste is bittersweet, pungent, the smell is spicy, reminiscent of anise, and contains 3-6% essential oils. It comes in whole form, sometimes ground, it is used in making gingerbread cookies, without alcoholic drinks, meat dishes, game.

Vanilla - dried unripe pod-like fruits of a climbing tropical plant - vines. Dry the pods until a white coating - vanillin - appears on the surface. Fruits that are 20-25 cm long, elastic, dark brown or brown-black in color with a greasy sheen, oily to the touch, covered with a white crystalline coating are valued. Has a sweetish-burning taste, strong nice smell. This is an expensive spice and comes packaged one pod at a time in glass vials.

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

Cardamom are the dried unripe fruits of a herbaceous perennial plant native to tropical countries. The fruits are oval in shape with a ribbed surface and contain seeds inside. 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 middle lane countries. The fruits have a spherical or slightly elongated shape, a yellowish or yellowish-brown color, a sweetish taste, and a spicy aroma. Produced whole and ground, used for marinating fish, stewing meat, making kvass, sauerkraut, etc.

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

Seed spices . These include mustard, nutmeg and nutmeg.

Mustard - seeds of oilseed annual herbaceous plants. Oil is extracted from mustard seeds, and mustard powder is obtained from the remaining cake. The powder contains sinigrin glycoside, which when mixed with warm water under the action of an enzyme, it breaks down into burning allyl mustard oil and glucose. In terms of quality, mustard powder comes in grades 1 and 2. Mustard powder is used to prepare table mustard for pickling.

Nutmeg dried, peeled and processed seeds of the nutmeg tree, native to tropical countries. Seeds nutmeg They are ovoid in shape, have sinuous deep grooves on the surface, the color is light brown in different shades, the taste is slightly hot, bitter, spicy-resinous, the aroma is strong and pleasant. Nuts are divided into small, medium and large (higher value). Used in cooking, for the production of sausages and drinks.

Nutmeg color - the shell 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 odor. Available in whole and ground form.

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

Floral spices . These include cloves and saffron.

Carnation - uh These are the dried, unopened flower buds of the evergreen tropical clove tree. In appearance, the carnation resembles small nails 15-20 mm long with a spherical head. It has a finely wrinkled surface, the color is brown in different shades. Cloves have a strong spicy aroma and a pungent taste. A benign clove releases oil when the head is pressed and sinks or floats vertically with its head up in water. Used in cooking, for canning fruits, berries, mushrooms, meat, fish, and in confectionery production.

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

Leaf spices. These include Bay leaf and rosemary.

Bay leaf - these are shade-dried leaves of the evergreen plant Laurus nobilis. It grows on the Black Sea coast of the Caucasus, in the Krasnodar region. The leaves are oval and oblong-lanceolate, leathery, the color is green in different shades, the taste is slightly bitter, the smell is spicy, aromatic. In cooking, it is used to flavor meat, fish and vegetable dishes, sauces, soups, and added to the 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. Used in cooking to flavor dishes.

Bark spices . Cinnamon is one of the bark spices.

Cinnamon - It is the dried bark of young shoots of the evergreen cinnamon tree. Ceylon cinnamon is the most prized.

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

Root spices . These include ginger.

Ginger - These are the peeled and dried rhizomes of a perennial tropical herbaceous plant. Comes in the form of rhizomes, ground. The pieces of rhizomes have different shapes and sizes, the color is light gray, the fracture is horn-shaped, white with a yellowish tint, and ground - in powder form. The taste and aroma are hot and spicy. In cooking they are used for preparing poultry and game dishes, in the production of sausages, confectionery, alcoholic drinks.

Other spices . Mixtures of spices are used as spices in cooking and canning (a set of spices for fish soup, hops-suneli, 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 - flavoring clove concentrate (98% sodium chloride and 2% eugenol essential oil).

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

Store spices in dry, clean, pest-free rooms at a relative air humidity of 65-75%, at a temperature of 10-15 ° C, away from heating devices and pungent-smelling products. Whole spices store better than ground ones. Shelf life of spices (per month, no more): uncrushed, packaged in paper and plastic bags - 12, crushed, packaged in polymer and combined materials - 18, ground spices - 6 and 9, respectively, mixtures of ground spices - 4-6.

SEASONINGS

Seasonings are designed to change and improve the taste of food, stimulate appetite, and improve food digestibility. 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 small amounts of other mineral salts. Daily norm salts for humans - 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 can be rock (mined from the depths of the earth), evaporated (evaporated from natural or artificial brines), self-salting (mined from the bottom of salt lakes), and cage (obtained from the water of oceans and seas).

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

Byquality table salt is produced in the following grades - extra, highest, 1st and 2nd. Extra grade salt is obtained by evaporation; in terms of crystal size, it is only No. 0, pure white in color, and contains at least 99.7% sodium chloride.

Store salt in dry rooms at a relative humidity of no more than 75%. The shelf life of salt without additives is 1-2.5 years

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

Table mustard. It is obtained by mixing mustard powder with warm water, adding salt, sugar, vinegar, spices, and vegetable oil. The following names of mustard are produced: Aromatic, Lyubitelskaya, Moscow, Russian, Volgogradskaya, Stolovaya, etc. Table mustard should have a yellow or slightly brown color, a uniform spreadable consistency, a pungent taste and smell characteristic of the added additives. Store mustard in darkened rooms at a temperature of 10-12°C for 3 months.

Horseradish. It is prepared from peeled, grated horseradish roots with the addition of vinegar, sugar, salt, sometimes grated boiled beets and mayonnaise. Spicy taste and the specific aroma of horseradish is given by the glycoside sinigrin. Table horseradish is a spicy seasoning for meat and fish dishes. It is stored at a temperature not higher than 10-12°C for up to 1 month, at a temperature of 0-4°C for 2.5 months.

Mayonnaise. This is a creamy, finely dispersed, persistent emulsion obtained from refined vegetable oils, egg powder, dry skim milk, 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, Milk); medium-calorie - 40-55% (Amateur); low-calorie - less than 40% (Salatny, Moskovsky).

According to their intended purpose, mayonnaises are divided into snack (Amateur, Provencal), dessert (Apple, Honey), dietary (Diabetic).

The quality of mayonnaise is assessed by organoleptic ( appearance and consistency, taste and smell, color), physical and chemical (mass fraction of fat, moisture, acidity, emulsion stability) indicators.

The guaranteed shelf life of any type of mayonnaise is no 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 diverse. Depending on the composition, many countries have adopted a conditional classification:

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

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

For example: “Delicacy” mayonnaise (Germany) - 83% fat, flavored, delicate taste; mayonnaise "Calve" (Netherlands) - 85% fat, spicy taste; salad sauce - 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, Ostry, 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 porridges, pancakes, pancakes, casseroles, pasta, pancakes.

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

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

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

Vinegar of all types should be transparent, without sediment or foreign inclusions, and have a characteristic odor. Used for preparing marinades, sauces, and for acidifying ready-made dishes.

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

Monosodium glutamate . It is a crystalline white powder with a distinct taste and aroma. meat broth- 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. During their preparation, most products are not subjected to heat treatment, so it is necessary to observe the rules of sanitation and personal hygiene in the workplace with special care. When planning a cold shop, it should be taken into account that in the summer the temperature in it should be quite low, so it is better to face its windows to the north. A convenient connection between this workshop and the kitchen and hall is necessary.

The workshop houses refrigerated cabinets, prefabricated chambers, low-temperature counters, ice makers, as well as special mechanical equipment.

To organize the chef's workplace, modular sections are installed - tables with a refrigerated cabinet and a slide for storing components of cold dishes, with a built-in bathtub, above which there is a cold and hot water mixer with a flexible hose and a shower head. Under the tabletop there is an auxiliary shelf for storing utensils and drawers. A convenient table-section with drawers and shelves is designed for installing small-scale mechanization equipment connected to the electrical network.

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

It is necessary to differentiate between the preparation of meat, fish and sweet dishes. The work area of ​​each cook should be 1/5 - 1/8 m. If the workshop organizes the baking of tartlets, 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 jellied dishes should be prepared the day before. Vegetables and herring are processed in the morning and stored chopped and whole at a temperature of 4-8 degrees Celsius. Green onions, parsley, and lettuce are sorted out, washed and placed in trays in the refrigerator. Gastronomic meat products (sausage, ham, cheese, etc.) are cleaned in advance, and cut only when leaving. Fish gastronomy is cut and boned without removing the skin; cut as needed. Salads and other cold dishes are seasoned and decorated immediately 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 arrival of dishes in buffets and culinary stores and their quantities. The bartenders submit a request to the workshop every day 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 assortment of cold dishes and snacks requires highly qualified workers of 4-6 categories. Chefs perform a certain amount of work, which ensures their even workload throughout the working day. The shop foreman organizes the systematic production of products for the main production and its branches.

G slicing machine

astronomical products IWG - ZOOA consists of a body, a support table, a circular knife, a water mechanism, trays, a mechanism for adjusting the cutting thickness and a sharpening device. The body is supported by rubber mounts, which reduce noise and vibration during operation of the machine. The machine is equipped with two replaceable trays. One is designed for cutting products at an angle from 30 to 90°, the other is for cutting at right angles. There is a circuit breaker to the left of the side wall of the case.

Machine for slicing gastronomic products MRGU-300. Distinctive feature This machine is equipped with a needle conveyor and ejector, with the help of which the cut slices of food are moved to the unloading tray and stacked on it.

Operating principle. The tray with food slides onto a rotating disc knife, which cuts a slice from the product. Having passed between the knife and the support table, the slice enters the receiving container.

Rice. 6. 2. Machine for slicing 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 - clamp; 13 - protective casing; 6 - kinematic diagram: 14 - crank mechanism; 15 - worm gearbox; 16 - electric motor

The trays are hollow boxes without a bottom or a lid, with two movable supports installed between the walls.

The mechanism for regulating the cutting thickness is a support table that is moved with the help of a handle relative to the knife. The handle has a dial with divisions corresponding to the size of the gap between the plane of the knife and the support table.

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

Before loading the machine with product, check it 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 cutting the product is set and the machine is turned on.

After finishing work, disconnect the machine from the power supply, set the product slicing thickness regulator to position and 0" and remove the loading tray and enclosing shield. All working parts of the machine are thoroughly washed with hot water with the addition of a washing solution and wiped dry with a dry cloth.

Bread slicing machine MRKH-200 consists of a cast iron frame, housing, working chamber, circular knife, drive mechanism, loading and unloading trays, a mechanism for feeding bread to the knife and adjusting the thickness of the slice, as well as a sharpening device.

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

At the bottom of the casing there are loading and unloading openings. In front of the loading hole there is a fixed tray for placing bread, in front of the unloading hole there is a movable tray for for unloading bread. The latter is moved away from the casing by the handle along special guides. Both trays are equipped with folding flaps.

The carriage, together with the bread attached to it by a needle gripper, 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 goes down.

The thickness of bread slices is set using a regulation mechanism, which consists of a locking disc, a nut and a graduated disc.

The machine has a device for sharpening the knife blade, consisting of two carborundum sharpening discs. To remove stuck 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 serves to prevent the inertial movement of the disc blade after turning off the machine.

Electrical locking provides for turning off the machine after finishing slicing bread under two conditions: with the protective grill open and if the receiving tray is moved to the first extreme position. To turn the electric motor on and off, a push-button switch with “Start” and “Stop” buttons is mounted on the frame.

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

Mixer MS 25-200 for mixing vegetables for salads and vinaigrettes, it 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 bushings 9, 11, a worm 10 rotates, which transmits rotation from the universal drive shaft to the worm wheel 6. A flange 3 with three pins is attached to the shaft 5 with a pin, onto which a flange welded to the bottom of the tank is placed. 1 . Shaft 5 worm wheel rotates in bushings 4, The ends of the shafts protruding from the housing 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. There is a ring groove on the shank 8, preventing axial movement of the mechanism during product unloading. To fix the mechanism in working position on the annular groove (B– B) two holes are drilled 13, into which the ends of the screws fit.

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

Principle of operation. The mechanism is secured with two screws on a universal drive at an angle of 30°, then chopped vegetables are loaded and the electric motor is turned on. When the tank rotates, the vegetables are mixed evenly, 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 container provided. Increasing the mixing time can lead to the fact that the particles, depending on their size and shape, will again group in their original position.

Refrigerating chamber - ШХ-0.56.

Purpose. For storage and sale of pre-frozen and chilled food products in trade and catering establishments. Operates in temperate climates, at ambient temperatures from 12 to 32 °C.

The advantage of this model of refrigerated cabinet is that its small depth and width, 220V voltage and low electricity consumption allow this cabinet to be used in stores with small retail space.

Design Features

The cabinet is manufactured as a single unit of complete factory readiness with a built-in refrigeration unit and consists of refrigeration chamber and engine room.

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

The inner frame of the cabinet is powder coated.

The operation of the refrigeration cabinet is ensured by a compressor manufactured by Danfoss or JSC Kholodmash, at the request of the customer.

The design of the cabinet provides for automatic or semi-automatic defrosting of the “snow coat” from the surface of the air cooler.

The cabinet operating mode is set and maintained automatically by a thermostat or temperature controller.

IV . OCCUPATIONAL HEALTH AND SAFETY

BASIC CONCEPTS

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

Safety precautions – system of organizational and technical measures for occupational safety.

Responsible for the state of occupational safety at enterprises – director.

Responsible for OSH organizations at enterprises – Chief Engineer.

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

The review period is no more than 3 days.

Dismissal at the initiative of management:

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

Alcoholic state.

Didn't pass the medical examination.

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

Failure to pass the HSE exam.

Employee rights:

To work safely.

For timely payment of labor.

For health compensation in case of an accident.

Conclusion of an agreement.

For compulsory social insurance.

To pay for work without discrimination.

30 days paid vacation.

Employer's right:

Reception, relocation, dismissal of workers.

Issuance of acts related to working conditions that do not contradict occupational safety and health.

Give the employee a probationary period of no more than 1 month.

Demand compensation for damage caused by the employee.

Qualification rank- the employee's skill level, reflecting the complexity of the job.

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

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

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

Harmful working conditions - working conditions under which exposure to certain production factors leads to a decrease in performance or a relative impact on health and its offspring.

Duration of concluding an employment contract:

For undefined period.

For a specified period (at least a year).

Safety training:

Introductory - carried out with all newly hired employees.

Conducted by an OT engineer.

Primary at the workplace - during 2-5 work shifts at the workplace, followed by taking a test on knowledge of safety and health.

Conducted by the site manager.

Repeated- quarterly. The purpose is to test knowledge on health and safety. If you fail to pass, you are suspended from work for up to 10 days, without pay, if you fail again, you are fired.

Extraordinary- when changing technologies, equipment, accidents, complex tasks associated with special health risks and TB.

Target (current)- when working on a number of tasks and requiring increased knowledge of safety and health.

Accident reports - drawn up in form N-11 in 3 copies.

Shelf life 45 years.

Time to file an accident report:

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

Accident related to production, If:

The work was not related to production.

While intoxicated.

In case of theft of material assets.

Serious violation of safety regulations due to the fault of the employee.

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

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

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

Night shift from 20 00 to 6 am. Teenagers under 18 years of age, pregnant and lactating women are not allowed (they can work only with their consent).

Evening shift from 17 00 to 24 00

Overtime no more than 2 hours a day, with hazardous conditions hour, per month no more than 12 hours, 120 hours per year.

electrical safety

Types of stress thermal, chemical, electrical.

The burn is divided according to the degree of damage:

Grade 1 - redness, swelling

Stage 2 - water bubbles.

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

4 degrees - charring of skin, muscles, bones.

CONTENTS OF COOK HEALTH SAFETY INSTRUCTIONS

General requirements

Instructions on safety measures during the work of the cook are available at the work place.

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

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

In every accident, it is necessary to provide first aid to the victim and subsequent ­ in the general direction of his medical center .

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

It is prohibited to work on faulty equipment or ­ with a working tool .

Before and during the work process :

Not working on machines , whose device is unfamiliar .

Not doing the work , which was not guaranteed .

Work in a meat grinder only with special devices ­ laziness .

When using a universal drive for attachment and fastening ­ lazy to change , cleanse , washes . 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 across the surface of the stove ­ carefully , jerk-free .

Follow then , so that the fat on the stove does not flare up ­ zerohigh temperature .

When frying semi-finished products, place them on the pan on an incline « Push ».

Cooker lids , pots and other utensils with grief ­ whose food open carefully , « Push ».

Use oven mitts - don't take hot dishes with your hands .

Clean up spilled liquid immediately , fat , fallen products .

Do not carry a load exceeding the established norm : women - 10 kg ,

men - 20 kg .

Don’t be distracted or distract others while working .

Upon completion of work :

Turn off the equipment .

Tidy up your work place .

Remove tools , devices .

Close the transom , windows .

Switch the lights off .

SANITARY AND HYGIENIC REQUIREMENTS FOR PRODUCTION PREMISES

Workshop cleaning

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

Current cleaning carried out at the beginning of the working day. Window sills and door handles are wiped with a clean damp cloth. Use another clean, damp cloth to wipe the production tables.

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

During the day, technical staff monitor the cleanliness of the floors.

Basic cleaning carried out at the end of the working day.

All production equipment is washed with a brush or sponge with a detergent: tables - with a slightly alkaline detergent, ovens, stoves - with a highly alkaline one.

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 carried out once a week.

Dust is wiped off 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 production process

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

1. Preparing for work

Enter production workshops wearing sanitary clothing and a change of shoes.

ECONOMIC SECTION

The place and role of public catering enterprises in the modern economy

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

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

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

Currently, most food service enterprises should be classified as multidisciplinary enterprises, since they satisfy not only the basic, physiological needs of visitors, but also communicative needs, the need for certain forms of leisure, as well as for obtaining certain cultural benefits.

In recent decades, many catering enterprises have included cultural and entertainment programs and the supply of a certain type of cultural and leisure services in the content of their economic activities. At the same time, catering business entities act as a kind of structural divisions of large entertainment complexes, casinos, and 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 catering sector closely interacts with the medical and health (recreational) complex. Promoting and putting into practice the idea of ​​a healthy lifestyle involves organizing dietary nutrition, « special tables» for visitors suffering from certain forms of disease, vegetarian diet, etc.

The services of public catering establishments create corresponding demand within the broad tourism infrastructure. Public catering closely interacts with the tourist and excursion complex and at the same time acts important factor 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 increasing the business activity of the region and its investment attractiveness. By creating new jobs in the industry, expanding the tourism infrastructure and increasing the efficiency of its operation, public catering solves both economic and social functions.

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

food, trade and sales, tourism and excursion, recreational, cultural and entertainment, social protection complex.

At the same time, public catering can perform the functions of both collectively organized nutrition and individually organized nutrition. Collectively organized catering refers to the service provided by the restaurant business to broad social strata of consumers who have a common place for consuming other services and/or collectively perform strictly defined social functions.

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

Thus, to summarize, we should conclude: the public catering sector plays a vital role in solving many global socio-economic problems of the country and the region as a whole.

LIST OF EDUCATIONAL LITERATURE

“Cooking” - N.A. Anfimova. M.1987

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

“Food products” - Z.P. Matyukhina. M.1987

“Catering equipment” - M.A. Bogdanov. M.1986

Safety, Sanitation and Hygiene Instructions

“Fundamentals of the physiology of nutrition, sanitation and hygiene” - Z.P. Matyukhina. M.1984

“Service in public catering establishments” - M.N. Zakharchenko. M.1986

“Organization of production of food enterprises” - V. Smolkina. Astana, 2011

“Organization and service in the food sector” - T. Nazarenko. Astana, 2011

“Market Economy” - R.E. Elemesova. Almaty, 2001