Requirements for the quality of the dish aspic tongue. Requirements for the quality and safety of complex cold snacks - canapes and snacks
The quality of cold dishes and snacks is determined by:
Organoleptic indicators;
Physicochemical indicators;
Microbiological indicators.
Organoleptic indicators
All cold snacks should be neat and beautifully decorated, have a temperature of 10 - 12 0 C. The taste and color must match this kind products. No signs of spoilage are allowed: discoloration, signs of acidification, foreign odors and tastes. The output must exactly match the established rate.
Sandwiches. The bread is not stale, the thickness of the piece in open sandwiches is 1 - 1.5 cm, in closed - 0.5 cm; the products are neatly cut, peeled, without signs of drying out and discoloration.
Vegetable salads. In green salads, the leaves are cut across with wide ribbons, yellowed leaves, coarse petioles are not allowed, the color is green, the consistency is dense, elastic. Have cabbage salads the consistency is firm, crunchy; green leaves are not allowed in fresh kaputa, in sauerkraut - sluggish and large particles of the stump. In salads from red cabbage color is bright red, wilted leaves and blue tint of finished cabbage are not allowed.
Green onions must be elastic, crunchy, yellowed particles are not allowed.
Cucumbers bedbeds should be cleaned, fresh, strong, crunchy; overripe cucumbers with coarse seeds are not allowed.
Tomatoes dense, retained shape, dense parts at the stalks must be removed.
Boiled vegetables in salads, soft, but undigested, well cleaned, without darkening and skin remnants.
Fish gourmet products should be well cleaned, neatly chopped, sturgeon fish without cartilage and skin, on the surface of salmon, chum salmon there should be no fingerprints. Moderately salted herring, well peeled, without a dark film on the inside. Ready chopped herring should contain at least 40% dry matter, at least 9 fat, 4-6 table salt, and not more than 0.4% acidity (in terms of acetic acid). The recipe for chopped herring includes 45 - 50% (net) of the mass of the finished product.
Have jellied fish and meat jelly elastic, transparent, with the taste and aroma of a concentrated broth, without cloudiness (especially around lemon slices), its layer is not less than 0.5 - 0.7 cm, boiled fish should be dense, retaining its shape; at meat products the surface must be unchanged in color (greening, dark spots, etc.); in the jelly the jelly should be dense, well-set, and the products should be finely chopped and evenly distributed throughout the mass. In dishes dressed 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 enameled dishes (without cracks and 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. Chop the food before serving.
Cold meat and fish dishes with a side dish, as well as seasoned with sauces, are stored for no more than 30 minutes. From sandwiches, you can save only snack bars covered with jelly, but no more than 12 hours. Prepared products for dressing salads can be stored in the cold for no more than 12 hours. The maximum shelf life of seasoned salads from boiled vegetables is 30 minutes, from raw salads - 15 minutes.
Products in opened cans are stored for no more than 3 hours. Transferred into porcelain, glass or enamel dishes - no longer than a day. Jellied, jellies, fish with mayonnaise, marinade, stuffed peppers, zucchini, eggplant, as well as caviar from them and mushrooms are stored for 24 hours.
“Technology of preparation of cold sweet dishes and drinks.
The meaning of sweet foods
The positive role of sweet dishes in human nutrition, academician I.P. Pavlov defined it this way: "A meal, started with pleasure, due to the need for food, must also end with it, despite the satisfaction of the need, and the object of this pleasure is a substance that almost does not require digestive work on itself ... - sugar." We are not talking about sugar as a food product, but about various sugars - carbohydrates that have a sweet taste. Sweet food is usually the end of the meal (end of lunch or dinner). Sometimes they are included in the breakfast menu.
Nutritional value sweet food is determined mainly by the content of sugars (glucose, fructose, maltose, sucrose). However, about 1/3 of the daily need for carbohydrates should be reimbursed due to sugar, since an excess of them leads to the deposition of fat, an increase in blood cholesterol levels and other negative phenomena. This applies mainly to sucrose, while fructose and maltose have no effect on blood cholesterol levels and are used to a lesser extent by the body for fat formation. Therefore, sweet dishes, which include milk, fresh and canned fruits and berries, fruit and berry juices, are of particular value. Many sweet dishes are an essential source of vitamins, mineral salts, organic acids, plant fibers (fresh fruits and berries).
The ratio of sugars contained in various fruits, is not the same. So, in grapes, the content of glucose and fructose is approximately equal, while in apples and pears there is more fructose than glucose. This is very important to keep in mind for those who have impaired pancreatic function associated with the secretion of the hormone insulin (diabetes mellitus, obesity). The fact is that fructose, which is almost two times sweeter than glucose, does not require insulin for its transformations in the body, unlike glucose. That is why, when the secretion of this hormone is disturbed, it is preferable to use in the diet foods that are richer in fructose than glucose, in particular apples, pears and black currants.
The carbohydrates contained in fruits also include an extensive specific group of compounds that make up the cell walls of fruits. Now they are called plant (or food) fibers, and earlier - "ballast substances". These include cellulose (or fiber) - this term often denotes the entire specified group of substances), pectin substances, hemicellulose, etc. Plant fibers, despite the fact that they are not digested in the human gastrointestinal tract, and therefore cannot serve for him a source of building or energetic material, plays an important role in maintaining the vital activity of the human body. They increase the motor activity of the intestines and contribute to the normal separation of bile from the gallbladder into the intestinal lumen. Due to the high ability to bind (sorption) on its surface cholesterol, undigested metabolic products, as well as harmful and poisonous compounds that can be ingested with food, fibers accelerate the elimination of these substances from the body. This explains the ability of fruits to have a cholesterol-lowering effect, i.e. reduce blood cholesterol levels, and thereby contribute to the prevention of atherosclerosis and other cardiovascular diseases. The same property of plant fibers, and in particular of pectin substances, underlies their antitoxic action, i.e. the ability to reduce the effect of poisons on the body, removing them from the body along with undigested food debris. Vegetable fibers are found in all fruits, but strawberries, raspberries and black currants are especially rich in them. The most important source of pectin among fruits are apples, plums and black currants.
The next biologically important component of the fruit is mineral salts (sodium, potassium, calcium, phosphorus, etc.) and trace elements (iron, zinc, copper, etc.). Without exception, all fruits contain a lot of potassium and little sodium, while the opposite ratio is typical for meat and meat products, fish, bread. The significance of this fact can hardly be overestimated: sodium salts contribute to water retention in the body, and potassium salts, on the contrary, remove fluid from the body. The fruits are also a source of magnesium, iron, zinc and other salts involved in the construction of many enzymes and regulation of various metabolic processes in the body.
Particularly noteworthy is the fact that fruits are carriers of alkaline equivalents (unlike meat and fish, which supply acidic valences to the body). Therefore, a diet containing fruits helps to normalize the acid-base balance in the body - one of the most important conditions for maintaining health.
The fruits provide the human body with ascorbic acid and provitamin A (b-carotene).
So the fruit is valuable source ascorbic acid, b-carotene, vegetable fibers, potassium, iron and other salts. They have a beneficial effect on the work of the digestive system, stimulating the secretion of digestive juices, promoting the digestion of proteins and fats, normalizing the motor activity of the intestine and the composition of the microbes living in it; they have a beneficial effect on water-salt metabolism, quenching thirst, but at the same time preventing excess fluid retention in the body, normalize acid-base balance.
Some sweet dishes are high in calories and contain proteins and fats (whipped cream and sour cream, soufflés, puddings, etc.).
Sturgeon fish is boiled with links with skin and cartilage. Plaste on links, scald, remove bugs and clean. Washed, bandaged, placed skin side down on the grill of the fish kettle, poured cold water, add vegetables, roots, salt and cook for 30-45 minutes at a boil of 85-90C, 10 minutes before the end of cooking, add pepper and bay leaf.
The finished fish is removed, cut into portions.
Fish with an oblique skeleton is cut into fillets and rib bones, cut into portions. 2-3 cuts are made on the surface of the skin of each piece so that the fish pieces do not deform during cooking. Then they are placed in one row in the dishes with the skin facing up, poured with hot water, the level of which should be 3-5 cm above the surface of the fish, add onions, carrots, parsley, bay leaf, black peppercorns, salt. When the liquid boils, remove the foam and cook the fish until cooked without boiling at a temperature of 85-90C for 5-7 minutes, counting from the moment the water boils. Store boiled fish in hot broth for no more than 30-40 minutes.
The broth is boiled with the addition of roots. In the finished hot strained broth, put gelatin previously swollen in cold boiled water and stir it until it is completely dissolved. Then add salt, bay leaf, vinegar and introduce half the norm of egg whites, carefully mixed with five times the amount of cold broth (pull). All this is stirred, brought to a boil, the remaining proteins are added and brought to a boil again. The finished jelly is filtered.
Grated horseradish is added to sour cream and seasoned with salt and sugar.
Portions of boiled or chilled fish are placed on a thin layer of poured into a baking sheet and frozen jelly so that small gaps remain between the pieces of fish. Each portion of the fish is garnished with parsley, lemon wedges and boiled carrots. Then the jewelry is fixed with chilled jelly and allowed to cool. After that, the fish is poured with the remaining jelly, so that its layer above the piece of fish is 0.5-0.8 cm. When released, the jellied fish is cut into portions, leaving a layer of jelly around each piece. Served with horseradish sauce, with or without vegetable garnish.
Quality requirements: Jelly clear, light yellow. Taste and smell appropriate for this type of fish. Jelly is slightly sour. The fish is soft. The consistency of the fish is firm, soft, but not crumbly. Nicely decorated. Correct presentation.
| Product name | Gross for 1 p. | Net for 1 p. |
| Sturgeon | ||
| or stellate sturgeon | ||
| or catfish | ||
| or chum | ||
| Lemon | 5,5 | |
| Parsley (greens) | 1,5 | |
| Carrot | ||
| Jelly No. 832 | Gross for 1 p. | Net for 1 p. |
| Fish food waste | ||
| Gelatin | ||
| Carrot | 3,1 | 2,5 |
| Onion | 2,5 | |
| Parsley root | 1,6 | 1,5 |
| or celery (root) | 1,8 | 1,5 |
| Vinegar 9% | 6,25 | 6,25 |
| Eggs (proteins) | ||
| Bay leaf | 0,03 | 0,03 |
| Garnish No. 744 | Gross for 1 p. | Net for 1 p. |
| Cabbage salad | - | |
| Fresh cucumbers (unpeeled) | 26,5 | |
| or fresh tomatoes | 29,5 | |
| Sauce No. 826 | Gross for 1 p. | Net for 1 p. |
| Horseradish (root) | 13,7 | 8,8 |
| Sour cream | 16,3 | 16,3 |
| Sugar | 0,4 | 0,4 |
| Salt | 0,4 | 0,4 |
| Output | - |
Fish jelly No. 142
Prepared food waste is poured with cold water (1-1.5 per 1 kg of waste) and boiled for 1.5 hours. Vegetables are added 30-20 minutes before the end of cooking and spices are added at the end of cooking.
The boiled waste is separated from the bones. Sturgeon cartilage is cooked separately. Everything is crushed and combined with strained broth, boiled for another 10 minutes, then pre-soaked gelatin is added, allowed to boil again, chopped garlic is added, cooled, poured and placed in the cold to solidify. The jelly is released in portions of 200-150-100g. Can be served with a side dish - fresh, pickled, pickled cucumbers, tomatoes, sauerkraut salad, etc. 75-50 g per serving.
Quality requirements
Fish jelly No. 143
The fish is cut into fillets with skin without bones, washed, poured with cold water (in a ratio of 1: 1.5) and cooked for 30-40 minutes at a low boil. Before the end of cooking, add spices. After cooking, the broth is filtered, combined with the crushed fish pulp, boiled for another 10 minutes, then pre-soaked gelatin is added, allowed to boil again. After the end of cooking, chopped garlic is added to the jelly, cooled, poured and placed in the cold to solidify.
Dispense 150-100-75 g per serving. On leave, horseradish sauce is served separately, 30 - 15g per serving.
Quality requirements: Appearance: well-solidified jelly with pieces of frozen fish. Color: light to dark gray. The taste and smell of fish, with the aroma of garlic and spices. The consistency of the jelly is dense, elastic, fish products are soft.
LABORATORY WORK No. 6
TOPIC: Cooking the preparation of light cold snacks, meat dishes, using various cooking technologies, safely using production equipment and technological equipment.
Purpose of work:
Review and consolidate theoretical information
Requirements for the quality and storage of cold meals and snacks
For the release of cold dishes and snacks, a variety of dishes are used: snack plates, tea-boxes, salad bowls, gravy boats, caviar dishes, oval and round dishes of various sizes, rosettes. The dishes should be beautiful, correspond to the type of the product, and the drawing on the dishes should be organically linked with the design of the given dish.
The main purpose of the snacks is to stimulate the appetite. An important role in this is played by appearance dishes. To give appetizers an attractive appearance, various decorative elements from fresh and boiled vegetables and herbs.
Vegetables are cut in the form of stars, spirals, rhombuses, flowers are cut out of them (chrysanthemums from onions, dahlias from beets, roses from rutabagas, radishes, carrot tulips, etc.). Mainly edible elements are used to decorate the dishes. Food preparation should not be overly complicated and time consuming. The use of special devices facilitates the work of decorating dishes: molds, recesses, special knives, etc.
Posted on ref.rf
In this case, sanitary rules should be strictly observed.
All cold snacks should be neatly and beautifully decorated, have a temperature of 10-12 ° C. The taste and color must correspond to the given type of product. No signs of deterioration are allowed: discoloration signs of acidification, foreign odors and tastes. The output must exactly match the established rate.
Sandwiches. Non-hard bread, the thickness of a piece in open sandwiches is 1-1.5 cm, in closed - 0.5 cm; the products are neatly cut, peeled, without signs of drying and discoloration.
Vegetable salads. Green salads - the leaves are cut across into wide ribbons, yellowed leaves, coarse petioles are not allowed, the color is green, the consistency is dense, elastic. Green leaves are not allowed in the salad from fresh cabbage, from sauerkraut - sluggish and large particles of stump. The color of red cabbage salads is bright red, withered leaves and blue tint of ready-made cabbage are not allowed.
Green onions should be elastic, crunchy, yellowed pieces are not allowed.
Cucumbers- cleaned, fresh, strong, crispy; overripe with coarse seeds are not allowed.
Tomatoes- dense, retained their shape; the dense parts of the peduncles are removed.
Boiled vegetables in salads - soft, but undigested, well cleaned, without darkening and skin remnants.
Fish gourmet products must be well cleaned, cut neatly; oseetras without cartilage and skin; there should be no fingerprints on the surface of salmon and chum salmon. Herring - moderately salted, well peeled, without a dark film on the inside.
Have jellied fish yellow firm, transparent, with the taste and aroma of a concentrated broth, without cloudiness (especially around lemon slices), its layer is not less than 0.5-0.7 cm.
Have boiled fish the surface is dense, retains its shape.
Surface meat products must be unchanged in color (greening, dark spots, etc.); v jelly The jelly should be firm, well-set, and the food should be finely chopped and evenly distributed throughout the mass.
Dishes seasoned with mayonnaise should not show signs of flaking and yellowing.
Cold meals and snacks should be prepared in small batches as they are consumed, as even short storage of snacks such as salads raw vegetables, pates, jellies, leads to a deterioration in their organoleptic qualities. 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 dishes (without cracks and broken enamel), covered with a lid or dry gauze. Roast beef, ham, poultry, game are stored on dishes or baking sheets, and salmon, balyk, osetrina and similar products are stored on dry boards under dry gauze. Chop the food before serving.
Cold meat and fish dishes with a side dish, as well as seasoned with sauces, are stored for no more than 30 minutes. The maximum shelf life of seasoned salads from boiled vegetables is 30 minutes, from raw ones - 15 minutes. From sandwiches, you can only store snack foods covered with yellow, but no more than 12 hours.
Prepared products for dressing salads are allowed to be stored in the cold for no more than 1-2 hours.
Products in opened cans are stored for no more than 3 hours, and in porcelain, glass or enamel dishes - no more than a day. Aspic, jellies, fish under mayonnaise, under pickle, stuffed peppers, zucchini, eggplants, and also caviar from them and mushrooms are stored for 24 hours.
Requirements for the quality and storage of cold dishes and snacks - concept and types. Classification and features of the category "Requirements for the quality and storage of cold meals and snacks" 2017, 2018.
All cold snacks should be neatly and beautifully decorated, have a temperature of 10-12 ° C. The taste and color must correspond to the given type of product. No signs of spoilage are allowed: discoloration, signs of acidification, foreign odors and tastes. The output must exactly match the established rate.
Sandwiches. Non-hard bread, the thickness of a piece in open sandwiches is 1-1.5 cm, in closed sandwiches - 0.5 cm; the products are neatly cut, peeled, without signs of drying and discoloration.
Vegetable salads. Green salads - the leaves are cut across into wide ribbons, yellowed leaves, coarse petioles are not allowed, the color is green, the consistency is dense, elastic. Green leaves are not allowed in the salad from fresh cabbage, from sauerkraut - mucky and large particles of stump. The color of red cabbage salads is bright red, withered leaves and blue tint of ready-made cabbage are not allowed.
Green onions should be elastic, crunchy, yellowed pieces are not allowed.
Cucumbers ridge - cleaned, fresh, strong, crispy; overripe with coarse seeds are not allowed.
Tomatoes- dense, retained their shape; the dense parts of the peduncles are removed.
Boiled vegetables in salads - soft, but undigested, well cleaned, without darkening and skin debris.
Fish gastronomic products. They should be well cleaned, cut neatly; sturgeon without cartilage and skin; there should be no fingerprints on the surface of salmon and chum salmon. Herring - moderately salted, well peeled, without a dark film on the inside. Ready chopped herring should contain at least 40% dry matter, at least 9 fat, 4-6% table salt, and have an acidity of not more than 0.4% (in terms of acetic acid). The formulation of chopped herring includes 45-50% (net) of the finished product as the main product.
Have jellied fish jelly elastic, transparent, with the taste and aroma of a concentrated broth, without cloudiness (especially around lemon slices), its layer is at least 0.5-0.7 cm.
Have boiled fish the surface is dense, retains its shape.
Surface meat products must be unchanged in color (greening, dark spots, etc.); v jelly the jelly should be dense, well-set, and the products should be finely chopped and evenly distributed throughout the mass.
In dishes dressed 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 dishes (without cracks and broken enamel), covered with a lid or dry gauze. Roast beef, ham, poultry, game are stored on dishes or baking trays, and salmon, balyk, sturgeon and similar products are stored on marked dry boards under dry gauze. Chop the food before serving.
Cold meat and fish dishes with a side dish, as well as seasoned with sauces, are stored for no more than 30 minutes. From sandwiches, only jelly-covered snack bars can be stored, but no more than 12 hours.
Prepared products for dressing salads are allowed to be stored in the cold for no more than 1-2 hours. The maximum shelf life of seasoned salads from boiled vegetables is 30 minutes, from raw ones - 15 minutes.
QUALITY REQUIREMENTS FOR COLD MEALS
Sandwiches... Products should 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 should be sliced according to the slicing shape for each salad. Spread the salads in a slide. The greens used for decoration should be fresh, slack, not yellowed, not darkened. The consistency of vegetables is elastic. Taste, smell, color corresponding to the products used. For red cabbage salad, the blue tint of ready-made cabbage is not allowed. Fresh cucumbers, overripe with coarse seeds and skin are not allowed.
Vinaigrette... Vegetables should match the cut shape, light red color, pungent taste, appropriate boiled vegetables, pickles and sauerkraut. Vegetables should be boiled, non-crumbly, cucumbers and sauerkraut- hard and crispy.
Fish cold dishes and snacks... The fish should be stripped of bones and skin, cut obliquely in wide pieces, beautifully decorated, and have a color corresponding to the type of fish; in jellied fish the jelly is light yellow, transparent, the taste corresponding to the taste of the fish, depending on the processing. Jellied fish and fish under the marinade taste and smell of spices. The consistency of the fish is dense, soft, non-crumbling, in chopped herring it is smeared.
Cold meat dishes... Meat and meat products are cut obliquely across the fibers, with wide ribbons. Color typical of the color of the product (roast beef on the cut is pink). Taste that matches the type of product. Consistency is elastic, dense, elastic. The vegetables are soft but not crumbly.
The jelly should be well cured with pieces of the main product. The color is gray. Taste typical of the product from which the jelly is prepared, with the aroma of spices and garlic. The consistency of the jelly is dense, elastic, meat products - soft.
Have pate forms are different. Color from light to dark brown. Taste and smell typical of the products used, with a spicy aroma. The consistency is soft, elastic, without grains.
Cold meals and snacks are perishable and must be sold quickly. Considering that after cooking and decoration most dishes are not subjected to repeated heat treatment, it is necessary to store cold dishes and snacks at a temperature of 6–8 ° C before implementation, and in the summer (May-September) the implementation of such cold dishes as jelly, pâté, allowed only if available necessary equipment and in agreement with the sanitary and epidemiological stations.
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