Jellied fish quality requirements. Requirements for the quality and storage of cold dishes and snacks

2.11. Requirements for the quality of cold dishes and snacks

The quality of cold dishes and snacks is determined by:

Organoleptic indicators;

Physico-chemical indicators;

Microbiological indicators.

Organoleptic indicators

All cold appetizers must be neatly and beautifully decorated, have a temperature of 10 - 12 0 C. The taste and color must correspond to this type of product. No signs of spoilage are allowed: discoloration, signs of souring, foreign odors and tastes. The output must exactly correspond to the established norm.

Sandwiches. The bread is not stale, the thickness of a piece in open sandwiches is 1 - 1.5 cm, in closed ones - 0.5 cm; the products are neatly cut, cleaned, without signs of drying out or changing color.

Vegetable salads. For green salads, the leaves are cut crosswise into wide ribbons, yellowed leaves, rough petioles are not allowed, the color is green, the consistency is dense, elastic. Coleslaws have a firm, crunchy consistency; Green leaves are not allowed in fresh kaputa, and slimy and large stalk particles are not allowed in pickled kaputa. In red cabbage salads, the color is bright red; wilted leaves and a blue tint to the finished cabbage are not allowed.

Green onions must be elastic, crispy, yellowed particles are not allowed.

cucumbers the beds must be cleaned, fresh, strong, crispy; Overripe cucumbers with coarse seeds are not allowed.

Tomatoes dense parts that have retained their shape, dense parts near the stalks must be removed.

Boiled vegetables in salads they are soft, but undigested, well peeled, without darkening or skin residues.

Fish gastronomic products should be well cleaned, carefully cut, sturgeon fish without cartilage and skin, there should be no fingerprints on the surface of salmon, chum salmon. The herring is moderately salted, well cleaned, without a dark film on the inside. Finished chopped herring must contain dry matter at least 40%, fat - at least 9, table salt - no more than 4 - 6 and have an acidity of no more than 0.4% (in terms of acetic acid). The recipe for chopped herring includes 45 - 50% (net) of the mass of the finished product.

For jellied fish and meat the jelly is elastic, transparent, with the taste and aroma of concentrated broth, without cloudiness (especially around lemon slices), its layer is at least 0.5 - 0.7 cm, boiled fish must be dense and retain its shape; in meat products the surface should be without changes in color (greening, dark spots, etc.); in jelly The jelly should be dense, well frozen, and the products should be finely chopped and evenly distributed throughout the entire mass. In dishes seasoned with mayonnaise, there should be no signs of delamination (yellowing).

Cold dishes and snacks, as well as semi-finished products for them, are stored in refrigerated cabinets at a temperature of 0 - 6 ° C in porcelain or enamel containers (without cracks or broken enamel), covered with a lid or dry gauze. Roast beef, ham, poultry, game are stored on dishes or baking sheets, and salmon, balyk, sturgeon and similar products are stored on marked dry boards under dry gauze. Cut food before serving.

Cold meat and fish dishes with side dishes, as well as seasoned with sauces, can be stored for no more than 30 minutes. From sandwiches, only snack bars coated with jelly can be stored, but no more than 12 hours. Prepared products for decorating salads can be stored in the cold for no more than 12 hours. The maximum shelf life of dressed salads from boiled vegetables is 30 minutes, from raw ones - 15 minutes.

Products in opened cans are stored for no more than 3 hours. Placed in porcelain, glass or enamel containers - no longer than a day. Aspic, jellies, fish with mayonnaise, with marinade, stuffed peppers, zucchini, eggplants, as well as caviar from them and mushrooms are stored for 24 hours.

Physico-chemical indicators

Physico-chemical indicators of the quality of cold appetizers are presented in table. 10.

The weight of meat, poultry, fish, and the dense part of jelly may differ from the standard by the amount indicated below.

Meat, poultry, fish, jellied tongue

Fish, poultry with mayonnaise ±5

Marinated fish

Meat in meat salads ±10

The dense part of the jelly

Table 10

Physico-chemical indicators of the quality of cold snacks

1 After removing the main product.

2 In the sauce after removing the main product.

Microbiological indicators.

Microbiological indicators of the quality of cold dishes and snacks are presented in table. 11.

Table 11

Microbiological quality indicators

If we are guided by the standard definition and taking into account the specifics of public catering products, product quality should be understood as the totality of product properties that determine its suitability to ensure the normal functioning of the human body, that is, to satisfy a person’s physiological needs for food and energy, taking into account the rules of rational nutrition.

Product quality control is a means and an integral part of the quality management process. The quality control system must be prompt and effective. The need to create a system of operational quality control is caused by the fact that raw materials and finished products are mostly perishable. The results of product quality assessment must be constantly analyzed and used to regulate the most significant factors that shape the quality of public catering products.

In public catering, there is a developed system of product quality control, in which state and public bodies participate. There are the following types of control at public catering establishments: entrance, operational and acceptance.

The incoming control service is responsible for the quality of incoming raw materials. Untimely return of low-quality products, incorrect registration, untimely provision of materials for filing a claim with suppliers, failure to comply with product rules, violation of sanitary standards and product sales deadlines. Poultry meat of all types supplied to public catering establishments must comply with GOST 31467-2012 and TR CU 021/2011 (Appendix 1). In all types, categories, varieties, in accordance with special conditions and permissible deviations from the standard, poultry meat must be:

– whole, undamaged;

– fresh in appearance;

– healthy;

– clean, practically free of visible foreign matter;

– without excess moisture on the surface;

– without foreign smell and/or taste;

Poultry meat must be sold without contamination, fringes, bruises, bruises, blood clots and remains of internal organs, except in cases where semi-gutted or ungutted poultry is supplied. Fresh meat is whitish-yellow in color with a pink tint, in lean carcasses it is yellowish-gray in color with a reddish tint, in skinny ones it is gray in color with a bluish tint. The color of adipose tissue is pale yellow or yellow. The serous membranes of the chest and abdominal cavity are moist, shiny, without mucus and mold. The muscles when cut are slightly moist, do not leave a wet spot on the filter paper, pale pink in chickens and turkeys, red in geese and ducks. The consistency of the muscles is dense, elastic, and when pressed with a finger, the resulting hole quickly levels out. The smell is specific, characteristic of this type of bird. Frozen meat has no odor. When thawed, a smell characteristic of this species appears, but without the aroma of ripened meat. Meat of questionable freshness and not fresh is not allowed for sale.

Operational control is carried out by organoleptic assessment, checking the compliance of the raw material set with the technological maps, compliance with technological regimes and product yield by weight. Control over the strict implementation of technological operations and their sequence, compliance with heat treatment regimes, recipes, rules for preparing and dispensing dishes and products is carried out by the cook-foreman (head of the workshop, head of production). Conducting operational control helps to promptly eliminate violations identified at individual stages of culinary production. All detected violations are recorded by persons responsible for process control.

To prepare complex cold dishes and snacks, boiled or fried poultry meat is used. The boiled raw materials entering the cold shop should have a color ranging from gray-white to light cream. Consistency - soft, juicy. The taste is moderately salty, without bitterness, with the aroma characteristic of this type of bird.

Poultry and game used to prepare complex cold dishes and snacks are fried until cooked, cooled, and cut into portions. Fried poultry should have a golden brown crust. The color of chicken and turkey fillets is white, the legs are gray or light brown, and the color of goose and duck is light or dark brown. Consistency - soft, juicy. The skin is clean, without feather residue or bruises.

The preparation of raw materials is carried out using technologies that ensure guaranteed product safety. The recipe is developed taking into account the optimal use of food additives and other potentially hazardous ingredients to ensure the safety of the manufactured products. Manufacturers ensure dosing of curing mixtures, food additives and other potentially hazardous ingredients in formulating in the established sequence until their uniform distribution throughout the mass of raw materials is achieved. It is prohibited to carry out technological processing of poultry meat products using unauthorized ultraviolet or ionizing and other physical and chemical influences.

When preparing cold dishes and snacks, mechanical processing of products (cutting, peeling) is often carried out after heat treatment; this requires strict compliance with sanitary requirements for the preparation and storage of ready-made dishes. It is especially important to reduce the shelf life of semi-finished products and strictly adhere to the established temperature conditions for processing raw materials and finished products.

We should never forget that extreme care must be taken when cooking poultry. In addition, it is necessary to very carefully follow all the instructions in the recipe of a particular dish. Heat treatment should last exactly as long as indicated in the recipe - otherwise, it may turn out to be overdried and devoid of its amazing aroma.

Quality control of manufactured products (acceptance control) is organized depending on the type of enterprise. In the cold shop, control is carried out as each batch of products is manufactured according to organoleptic indicators, as well as the yield of products by weight. Control of physical and chemical parameters is carried out by a technological laboratory. A quality certificate must be filled out for all products produced during a shift; Finished products are released only when available.

Compliance with sanitary rules is mandatory for citizens, individual entrepreneurs and legal entities. Public catering organizations, regardless of their form of ownership and departmental affiliation, must comply with sanitary rules when preparing food and drinks, storing them and selling them to the public. A prerequisite for the successful operation of a restaurant is the daily rejection of ready-made dishes with the entry of information into a rejection journal, the maintenance of which is ensured by the head of the organization. For the absence of a reject log, administrative liability is provided under Art. 6.6 of the Code of the Russian Federation on Administrative Offences.

If food preparation technology is violated, the commission is obliged to remove the products from sale, send them for improvement or processing, and, if necessary, for research in a food and sanitary laboratory. The quality of dishes and finished culinary products is assessed based on organoleptic indicators: taste, smell, appearance, color, consistency. Depending on these indicators, products are rated - “excellent”, “good”, “satisfactory”, “unsatisfactory” (defective).

The “excellent” rating is given to dishes that correspond in taste, color and smell, appearance and consistency, approved recipe and other indicators provided for by the requirements.

A “good” rating is given to dishes that have one minor defect (under-salted, not brought to the desired color, etc.).

A “satisfactory” rating is given to dishes that have deviations from culinary requirements, but are suitable for sale without processing.

A rating of “unsatisfactory” (defective) is given to products that have the following defects: foreign, unusual taste and smell, sharply over-salted, sharply sour, bitter, undercooked, undercooked, burnt, lost their shape, having an unusual consistency or other signs, discrediting dishes and products. Persons guilty of unsatisfactory preparation of dishes and culinary products are held liable financially and in other ways.

All cold appetizers must be neatly and beautifully decorated, and have a temperature of 10-12°C. The taste and color must correspond to this type of product. No signs of spoilage are allowed: discoloration, signs of souring, foreign odors and tastes. The output must exactly correspond to the established norm.

Sandwiches. The bread is not stale, the thickness of a piece in open sandwiches is 1-1.5 cm, in closed ones - 0.5 cm; the products are neatly cut, peeled, without signs of drying out or discoloration.

Vegetable salads. Green salads - leaves are cut crosswise into wide ribbons, yellowed leaves, rough petioles, green color, dense, elastic consistency are not allowed. Green leaves are not allowed in fresh cabbage salad, and slimy and large stump particles are not allowed in sauerkraut salad. The color of red cabbage salads is bright red; wilted leaves and a blue tint to the finished cabbage are not allowed.

Green onions must be elastic, crispy, yellowed pieces are not allowed.

cucumbers ridge - peeled, fresh, strong, crispy; Overripe ones with coarse seeds are not allowed.

Tomatoes- dense, retaining their shape; the dense parts of the stalks are removed.

Boiled vegetables in salads - soft, but undigested, well peeled, without darkening or skin residues.

Fish gastronomic products. They must be well peeled and neatly cut; sturgeon without cartilage and skin; there should be no fingerprints on the surface of salmon or chum salmon. Herring is moderately salted, well cleaned, without a dark film on the inside. Ready chopped herring should contain dry matter of at least 40%, fat - at least 9, table salt - no more than 4-6% and have an acidity of no more than 0.4% (in terms of acetic acid). The recipe for chopped herring includes the main product 45-50% (net) of the mass of the finished product.

U jellied fish the jelly is elastic, transparent, with the taste and aroma of concentrated broth, without cloudiness (especially around lemon slices), its layer is at least 0.5-0.7 cm.

U boiled fish The surface is dense and retains its shape.

Surface meat products should be without changes in color (greening, dark spots, etc.); V jelly The jelly should be dense, well frozen, and the products should be finely chopped and evenly distributed throughout the entire mass.

In dishes seasoned with mayonnaise, there should be no signs of separation (yellowing).

Cold dishes and snacks, as well as semi-finished products for them, are stored in refrigerated cabinets at a temperature of 0-6 ° C in porcelain or enamel containers (without cracks or chipped enamel), closed with a lid or dry gauze. Roast beef, ham, poultry, game are stored on dishes or baking sheets, and salmon, balyk, sturgeon and similar products are stored on marked dry boards under dry gauze. Slice food before serving.

Cold meat and fish dishes with side dishes, as well as seasoned with sauces, can be stored for no more than 30 minutes. Sandwiches can only be stored as sandwiches coated with jelly, but not for more than 12 hours.

Prepared products for decorating salads can be stored in the cold for no more than 1-2 hours. The maximum shelf life of dressed salads from boiled vegetables is 30 minutes, from raw ones - 15 minutes.

Sandwiches– 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 cut shape, the color is light red, the taste is sharp, corresponding to 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; jellied fish has a light yellow, transparent jelly with a taste that matches the taste of the 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. Chopped herring is smearable.

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 prepared, 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; before sale, cold dishes and snacks must be stored at a temperature of 6–8 ° C, and in the summer (May–September), the sale of cold dishes such as jelly, pate is allowed only if the necessary equipment is available and in agreement with local sanitary and epidemiological stations.

Chapter XII

SWEET DISHES

Sweet dishes, varied in their composition and preparation technology, are characterized by the content of a significant amount of sugar, due to which these dishes have a pleasant sweet taste. Sweet dishes are served at the end of dinner for dessert, which is why they are also called dessert courses or third courses. However, these dishes can also be used during breakfast, dinner, and afternoon tea.

To prepare sweet dishes, fruits and berries are used in fresh, dry and canned form, fruit and berry syrups, juices, extracts containing various minerals, vitamins and food acids. Some dishes include cream, sour cream, eggs, butter, cereals, rich in proteins, fat, carbohydrates and high in calories.

The raisins, nuts, cocoa, vanillin, citric acid, gelling products, etc. help improve the taste of sweet dishes and give them flavor.

Based on serving temperature, sweet dishes are divided into cold (10–14 °C) and hot (55 °C). However, some dishes are served both hot and cold. Cold sweet dishes include: fresh fruits and natural berries (or fresh frozen); compotes (from fresh, dry and canned fruits and berries); jelly dishes (jelly, jelly, mousse, sambuca, cream); frozen dishes (ice cream, ice cream, parfait). The serving temperature for these dishes is at least 4–6 °C.

At catering establishments, sweet dishes are prepared in a specially designated cold shop room, equipped with tables and a refrigerator, where only ready-made sweet dishes and products intended for them are stored, since sweet dishes quickly perceive various odors. When preparing sweet dishes, a universal drive with a set of machines is used - a beater, a grinder, for squeezing out juice, as well as special dishes and equipment - cauldrons, pans, stewpans, baking sheets, sieves, paddles, brooms and molds.

Mechanical culinary and thermal processing of products for sweet dishes is carried out in the vegetable and hot shops.

Cold and sweet dishes are served in glasses or bowls, as well as in dessert plates or deep dishes.

Hot dishes - in glass or cupronickel plates, dishes, portioned pans.

Requirements for the quality of cold dishes and snacks

The quality of cold dishes and snacks is determined by:

Organoleptic indicators;

Physico-chemical indicators;

Microbiological indicators.

Organoleptic indicators

All cold appetizers must be neatly and beautifully decorated, and have a temperature of 10 - 12 °C. The taste and color must correspond to this type of product. No signs of spoilage are allowed: changes in color, signs of souring, foreign odors and tastes. The output must exactly correspond to the established norm.

Sandwiches. The bread is not stale, the thickness of a piece in open sandwiches is 1 - 1.5 cm, in closed ones - 0.5 cm; the products are neatly cut, cleaned, without signs of drying out or changing color.

Vegetable salads. For green salads, the leaves are cut crosswise into wide ribbons; yellowed leaves and rough petioles are not allowed; the color is green, the consistency is dense and elastic. Coleslaws have a firm, crunchy consistency; Green leaves are not allowed in fresh kaputa, and slimy and large stalk particles are not allowed in sauerkraut. In red cabbage salads, the color is bright red; wilted leaves and a blue tint to the finished cabbage are not allowed.

Green onions should be elastic, crispy, and no yellowed particles are allowed.

Garden cucumbers must be peeled, fresh, strong, crispy; Overripe cucumbers with coarse seeds are not allowed.

Tomatoes are dense and have retained their shape; the dense parts at the stems must be removed.

Boiled vegetables in salads are soft, but undigested, well peeled, without darkening or skin residues.

Fish gastronomic products must be well cleaned, neatly cut, sturgeon fish without cartilage and skin, there should be no fingerprints on the surface of salmon and chum salmon. The herring is moderately salted, well cleaned, without a dark film on the inside. Finished chopped herring must contain dry matter at least 40%, fat - at least 9, table salt - no more than 4 - 6 and have an acidity of no more than 0.4% (in terms of acetic acid). The recipe for chopped herring includes 45 - 50% (net) of the mass of the finished product.

In jellied fish and meat, the jelly is elastic, transparent, with the taste and aroma of concentrated broth, without cloudiness (especially around lemon slices), its layer is at least 0.5 - 0.7 cm, boiled fish should be dense, retaining its shape; for meat products, the surface must be without changes in color (greening, dark spots, etc.); in the jelly, the jelly should be dense, well frozen, and the products should be finely chopped and evenly distributed throughout the entire mass. In dishes seasoned with mayonnaise, there should be no signs of separation (yellowing).

Cold dishes and snacks, as well as semi-finished products for them, are stored in refrigerated cabinets at a temperature of 0 - 6 ° C in porcelain or enamel containers (without cracks or broken enamel), covered with a lid or dry gauze. Roast beef, ham, poultry, game are stored on dishes or baking sheets, and salmon, balyk, sturgeon and similar products are stored on marked dry boards under dry gauze. Slice food before serving.

Cold meat and fish dishes with side dishes, as well as seasoned with sauces, can be stored for no more than 30 minutes. From sandwiches, only snack bars covered with jelly can be stored, but no more than 12 hours. Prepared products for decorating salads can be stored in the cold for no more than 12 hours. The maximum shelf life of dressed salads from boiled vegetables is 30 minutes, from raw ones - 15 minutes.

Products in opened cans are stored for no more than 3 hours. Placed in porcelain, glass or enamel containers - no longer than a day. Jellied jellies, fish with mayonnaise, marinated fish, stuffed peppers, zucchini, eggplants, as well as caviar from them and mushrooms are stored for 24 hours.

Requirements for the quality of cold dishes and snacks - concept and types. Classification and features of the category "Quality requirements for cold dishes and snacks" 2017, 2018.