Assortment and preparation of banquet hot fish dishes. The purpose of the work task. Compilation of technological, technical and technological maps

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Home\u003e Course Work\u003e Cooking

Department of Education of the Kirov region GOU SPO "Vyatsky State Technical School of Professional Technologies, Management and Service"

Course work

Under the discipline "Social catering technology"

Topic: "Banquet Corporate Dishes"

Performed Student of the Group 21-C (2711)

Ivanova Elena Mikhailovna

Checked teacher

Toropova L.A.

Evaluation _______

Signature of the teacher _______

Date of verification

"___" _________ 2009

Introduction

Theoretical part

Classification of dishes
Historical reference
Technology preparation of dishes
Scheme of cooking
Quality requirements and deadlines

Practical part

Calculation of calorie dishes
Methods of research and quality of dishes
High-quality food falsification
Use of food additives

Conclusion

Bibliography

Applications

Technological maps

Calculation cards

Techno - technological maps

Introduction

The purpose of writing a course work: The "Features of Chinese Cuisine" is the acquisition by students of theoretical and practical knowledge about the technological processes of processing raw materials, cooking, design, dishes, culinary and confectionery products, assessing their quality and safety, working out practical skills of working with regulatory literature, preparation of a wide range of dishes and culinary products.

Objectives:

Deepening and consolidating theoretical knowledge in accordance with the topic of work;

Systematization of the resulting theoretical knowledge and practical skills;

Formation of skills apply theoretical knowledge When solving practical problems;

Formation of skills use reference, regulatory and legal documentation;

Development of creative abilities, professional thinking;

Preparation for final state certification.

Tasks:

As a result of writing course work I need to know :

Basic concepts, terms and definitions in the field of technology;

Methods of culinary processing of various types of raw materials;

Classification, assortment of dishes, recipes and technological processes of cooking dishes, culinary products;

Rules for design, vacation, storage, sales of finished products;

Criteria for quality and safety, processes that form food quality;

Regulatory technology base.

As a result of writing a course work, I must be able to

Prepare a wide range of dishes and culinary products in compliance with the technological process, taking into account the rules of laying, compatibility and interaction of raw materials, the requirements of regulatory documentation;

Make the necessary technological calculations using regulatory documentation.

Evaluate the quality of raw materials and culinary products at all stages of the technological process.

Relevance of the topic

The peculiarity of banquet branded dishes is, in my opinion, the most interesting topic of cooking is only in this topic you can demonstrate your great taste and the ability to take guests. And this is the matter of honor of every mistress. As well as cold dish and snacks are a traditional old-circuit table.

1. Theoritical part

1.1. Classification of dishes

1.2. Historical reference

The art of Chinese cooking has long crossed the boundaries of simple need to sink hunger. Serious attention is paid to aesthetic attitude to food: aroma, appearance and, of course, the taste of dishes are of the most important.

Conditionally Chinese cooking technology can be divided into four components:

Cooking raw materials

Slowing products

Heat treatment

Table setting

This is worth it to stop in more detail, since it is processing that makes dishes specifically chinese.

1. Cooking raw materials. Special dishes require special ingredients. For example, intensely refill ducks for the Beijing fried duck and rams for a slightly failed lamb. Another example: Fish under acetic sauce from Lake Sihu in Hangzhou is preparing only from the living White Amur caught in Lake Sihu. It would seem that enough of the fact that any dish of live fish should be gentle, but Chinese chefs are not satisfied only by this. Their living fish, invested in special baskets, descends into the lake and will be hunger for two days - this ensures the desired density of meat and the removal of the smell of il. Fish prepared in this way, more gentle and to taste resembles the crab meat.

According to the requirements of Chinese cuisine, cold processing of products should take 2/3 of the total time to prepare the dish.

The processing of raw materials begins with their cleaning. All spoiled parts are removed. Peeling vegetables and fruits, leather and films on meat, fish scales, feathers on a bird and all other exterior coarse coatings are neatly removed. The process of mechanical cleaning is completed with a washing of the prepared product. For the second time, the product is cleansed especially carefully so that not only wash the remaining dirt, but also remove the unwanted smell. For some dishes, the product is used, and not only in water, but also in brine, oil, milk, vodka, etc. After soaking, the product loses its smell, and sometimes it also acquires a completely different fragrance. The duration of soaking is from a few minutes to several hours, and sometimes even days and months. Usually in home kitchen products are soaked for a short time to only soften their taste and density.

2. Cutting products. This is the second stage of cold processing products. Grinding is an important and characteristic feature of Chinese culinary art. Raw materials can be sliced \u200b\u200bby slices, stripes, rhombic, slices, cubes, grains, balls, straws, etc. They can be finely different or crawled, they can be given the shape of wheat spikelets, chrysanthemums and many more. For a solemn table of food, hieroglyphs are cut out, denoting "longevity" or "happiness". Cold dishes in the shape of birds, animals, insects, fish, flowers, fruits, herbs or trees give cooks the opportunity to demonstrate their artistic talent. Such, for example, the first dish of the Guangdong Banquet Peacock is bangible, typical of the front kitchen. For its preparation, ducks, ham, pork language, quail eggs, crabs, cucumbers are used ... - Total 15 components. All this forms a colorful peacock on the plate, dismissed his magnificent tail.

Not only for cold snacks, but for any dishes of Chinese cuisine, the products must be finely chopped.

For this purpose, a special rectangular knob knocked knob, a thickness of 4 millimeters, is sharply sharpened by the blade. They work like sch in a thick wooden deck. Of course, to learn to deftly handle such a knife, a certain practice is required, but for Chinese dishes, it is most suitable for the appearance of a lot of effort and time to prepare the skill.

If a minced meat is needed for a dish, then Chinese cooks successfully cost without a meat grinder, peeling meat with a knife-tesac. The meat prepared in this way is much tastier, since in every small piece there remains juice, which would not have survived if the meat missed through the meat grinder. When the meat is required to cut into large pieces, then on each of them the knife is made a lot of small notes, and the meat is obtained as gentle and soft, as after the chicken-up used in European cuisine.

Very rarely, mainly in the front kitchen, the product is prepared entirely. It usually concerns the bird. Then before heat treatment through special cuts in chicken or ducks, all the bones are removed - so that its external form does not change. After that, the birds bake in the oven or boil.

3. Thermal processing. It is based on strict compliance with the two basic rules: the first is monitoring the temperature and processing time; Second - separate processing of all components. The famous poet and artist of the Sun dynasty (960-1279) Suchi, failing in the official career, became a fan culinary engine. Stew pork was one of his favorite dishes. After he was translated into the city of Hangzhou, he often prepared this dish for guests and so stamped the rules of his cooking: "Getting the fire of Potache, pour the water less, give fire time to make a case, and there will be a dish of arrangement!".

Chinese dishes are prepared on a strong, middle or weak fire. The famous Hangzhou dish stewed pork prescription is done on a short flame in a sealed vessel. As a result, it turns out the meat of dark red with gentle, like grazing, taste. The dish leaves juicy, although meat is not fat. The famous Beijing dish fried pork quiet and duck navels, on the contrary, fried in hot oil at high temperatures for a few seconds. Both components are obtained with a crispy crust, but very tender taste. If this dish roasted at low temperatures, it would be quite tough.

In Chinese cuisine there are more than 30 ways of cooking, including frying in deep layer oil, rapid fry, frying, frying honey, roasting, quenching, cooking for a pair, cooking in water, roasting on low heat, fusion, extinguishing in soy sauce, vinegar or syrup, etc.

Popular dish of chicken spots in clay. The legend says that many years ago in Changsha province Jiangsu alone caught a chicken and, since he did not have a stove, cheered up the crown chicken and fried it on the open flame. When the chicken was ready, he was split clay and found that the feathers came together with her. The appetizing smell attracted a whole crowd. Later, this method of cooking was introduced into the home kitchen and restaurants. Chicken beggar has become a famous dish of Jiangsu-Zhejiang cuisine.

The most common way in Chinese cooking method of thermal processing of products is frying in oil. For this, woks and slabs with very high, up to 40 centimeters, flames usually use. Fry most often on vegetable oil or pork interior fat. The oil is heated and give him a little bit so that the characteristic "vegetable" smell came out. After that, the finely sliced \u200b\u200bproduct is lowered and quickly, for 1-2 minutes, is rooted with continuous stirring. So that the products are not burned, they are covered with a layer of flour, dry or diluted starch, egg protein or yolk, etc.

A relatively short time spent on heat treatment, eliminates "automatic", without human participation, cooking. The situation when the hostess puts a saucepan on the slab, includes gas and goes to engage in their affairs, in Chinese cooking almost exclusively. Cooking in the prescriptions of Chinese cuisine requires the constant presence of the cook. But his work greatly facilitates the second thermal treatment rule - the fact that all components of the dishes are prepared separately, that is, eliminating the possibility of reroaching one product and without deading the other. From this rule there are several exceptions, and in the recipes of this book they are specifically stipulated.

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Assortment and preparation of banquet hot fish dishes

Introduction

1. The purpose of the work task

1.1 The relevance of the chosen theme

2. Main part (technological part)

2.1 Assortment of hot fish dishes

2.2 Characteristics of the used raw materials

2.3 Technological modes, characteristics of modern techniques in the preparation of fish dishes

2.4 Characteristics of modern inventory and equipment

2.5 Features of the preparation and design and vacation of fish dishes by range

2.6 Modern decoration techniques

2.7 Defects and their elimination

3. Practical part

3.1 Compilation of dishes algorithms

Conclusion

Bibliography

application

Introduction

It is difficult to imagine anyone, and especially the festive feast without fish dishes. The benefits of fish dishes are scientifically proven. Peoples, in the diet of which a large part occupies a fish, have a greater life expectancy. It is explained by this simply - fish fat differs in composition from any animal fat and is able to bring extra cholesterol out of the body. Culinary products made of fish are very diverse, easily combined with other vegetables, croup, greenery, are well absorbed by the body and mostly low-calorie. Fish contains from 40 to 65% of edible meat rich in squirrels. The number of proteins in soft raw fish ranges from 6.5 to 27%, and in boiled and fried - from 8 to 35%. About 90% of proteins are full. The ratio of amino acids in it is close to optimal.

Fish restaurants are attractive to fish, cooking, way of feeding and they have become very popular at present. This is explained by the general trend of the desire for healthy image Life. Fish is considered more nutritious and useful than meat. And indeed it is. Even in a sufficiently fatty fish (for example, salmon) there is a huge number of vitamins and trace elements necessary for the human body.

And yet, the fish is not a dietary food. Although many people think wrong. Just as Japanese cuisine is often considered dietary, and this is far from responding. In fact, the dietary can only be considered a non-fat seaby fish, which is boiled or prepared for a couple.

Such a restaurant must offer visitors to choose which fish they want and how to cook it. That is, fish and seafood laid out on ice, or in aquarium, as in Maxima. The guest showed his finger, which fish or her part he wants and elected a method of cooking: cooking, frying, grill, and so on. That is, the impression of some individual approach is created, and it is always very nice. Then this scheme will be repeated from year to year all democratic fish restaurants.

In the era of the Renaissance, for example, in Italy, the 16th century and later, the banquets were one of the generally accepted forms of the meeting of important guests: ambassadors, government officials, kings. Hence the tradition - to hit guests with an abundance and sophistication of the proposed yokes. Thus, historical information has been preserved about one of the Spanish banquets at the court, truly affecting the imagination with its scale. The banquet menu consisted of more than 1200 dishes. A great contribution to the development of this kind of events was introduced by the French royal yard. There in the era Great Revolution The so-called "civil banquets" were organized, which were given the opportunity to express their collective opinion on general ideas, demonstrate their unity and cohesion.

1. The purpose of the work task

Goal:

Consider the range and preparation of banquet hot fish dishes.

Tasks:

1. Prove the relevance of the chosen topic;

2. Develop a range of modern banquet fish dishes;

3. give the characteristic of the main used raw material, when cooking fish dishes;

4. Provide modern techniques in the preparation of fish dishes;

5. Consider modern equipment and inventory used for cooking fish dishes;

6. Consider the features of the preparation and design of fish dishes;

7. Consider defects in the preparation of fish dishes;

8. Create an algorithm and technical cards of such dishes as: "Fish casserole from a change", "", "" and "Gaunda of fish";

9. Write a conclusion to work.

1.1 The relevance of the chosen theme

Fish dishes at catering establishments are in great demand and are implemented in large quantities. Fish contains from 40 to 65% of edible meat rich in squirrels. In dishes made from perch, pikes, breams, roasted, namilim, crucian and other middle rods of Russia, many proteins, extremely necessary for the vital activity of the body.

Therefore, the study of the range and features of cooking food from fish is very relevant.

Here are comparative figures that speak about the nutrition of fish dishes. At 100 gr. Beef contains 19% protein, 9.5% fat, 0.4% of carbohydrates, calorie content equal to 166. And at 100 gr. River fish on average contains 15.9% protein, 2.5% fat, 0.1% of carbohydrates, calorie content 91.

Fishes of the middle strip of Russia belong to non-large. In the first place, the first place is pike, pike perch and bream. Nalim is characterized by the fact that the liver it reaches 7-9% of its own weight, and it contains a lot of nutrients.

Fish dishes are widely used in medicinal or gentle nutrition. The doctors' fish diet is recommended for obesity.

Fish dishes are widely used in a daily diet, but especially appreciated in dietary diet. This is due not only to high nutritional value and taste, but also easy digestibility and beneficial effects on the body.

2. Main part (technological part)

2.1 Assortment of hot fish dishes

Fish is a high-quality food product that is not inferior to the best domestic meat varieties. It contains the most important nutrients needed nutrients: a large amount of proteins, easily durable fat, many vitamins A and D, a significant amount of vitamins of the complex in minerals and trace elements, especially potassium, phosphorus, iodine. Eating, for example, 100 g of cod fillets, a person covers the daily need of its body in iodine. Tenderness, softness of fish, acuity of taste and aromatic sensations, abundance of seasonings and spices, spices, aromatic herbs, sauces - all this contributes to the preparation of a wide range delicious dishes From fish. According to the method of thermal processing, the fish includes, fried, stewed and baked mustache V.V. - Organization of production and maintenance in catering establishments: studies. For start. prof. Education. - M.: Professordat, 2013. - with. 74. Classification of fish dishes is presented in Fig. 1. All the breeds of fish are suitable for cooking, but bream, sazan, carp, crucian, Navaga, Vobla, Koryushka is tastier in fried or baked. Fish is boiled with portion slices, links, and entirely. Portion slices are boiled by any fish, except for sturgeon; links or large piece (up to 5 kg) - only sturgeon fish; Bulk, large fish is boiled - for the preparation of banquet dishes, as well as small fish, most often wobble fresh and salty, fresh herring, perch, kefal, trout and other fish weighing from 100 to 200 g.

Fish, especially sea (cod, perch, flounder), boil in a spicy brave, so that vegetables and spices are fully flavored fish. To do this, the water first laid vegetables and spices and boil them with weak boiling 5--7 minutes, and then immerse the fish and boil with the lowest boiling for another 12--15 minutes. In the same spicy brave, you can cook several fish games. Broth (broth), obtained during cooking fish, is used to prepare for fish of various sauces. Store the decoction of both fresh and after cooking in it, fish can not more than 8 hours. Large fish Also boiled in a spicy brave, but it is cooled before it.

In the manufacture of spicy brave in water (1 l), salt (15 g), fragrant and bitter pepper peas (0.1 g), bay leaf (1 pc.), Carrot (15 g), onion (15 g), Petrushka or celery (10 g), a little thyme or a chaber. Fish is a product rich in the necessary person by phosphorus, as well as full-fledged proteins that are easily absorbed. Its fat, has a property not to thicken at no temperature. Extractive substances contained in fish contribute to the excitation of appetite.

Banquet is the word of French origin. It involves joint adoption of food (lunch or dinner) in honor of any important event. Moreover, the context itself concludes a solemn sense. Everything, in the unlawful rules, should be on the very summit, including a banquet menu. Like the most important thing in the organization of such a celebration, it happens just to compile it.

Below in Table 1 shows a brief list of hot fish dishes that are served on banquets.

2.2 Characteristics of the used raw materials

Raw materials are raw materials of natural origin or labor items intended for further processing. Natural includes materials of plant, animal or mineral origin. The latter is called mineral minerals. After collecting or mining raw materials, it is usually treated to give it commodity qualities and properties, after which they are sold or stored for subsequent processing. In the short-term storage period, the price of raw materials is not related to the cost of its prey, and in the long-term period it is determined by the invisible hand of the market, which encourages the commodity business, it prevents him.

Table 2 shows the main raw material, which is used to prepare hot dishes of their fish.

Table 2 Raw materials for hot sump fish 2.3.2.1324-03. Food raw materials and food products. Hygiene requirements for the expirational timing and storage conditions of food products. M.; 2003.

	Name	Description
		Carrots are a useful vegetable, whose breeding is engaged in all gardeners. Most of all, of course, its edible roots are appreciated. They are very rich in vitamin A.
		Sudak - a relative of the perch, living exclusively in pure reservoirs, in which there is also enough oxygen for its livelihoods. This means that when buying a pikepery, you can be sure that it does not have extra phosphates and other impurities, "floating" in most rivers and lakes of our country. The composition of Sudak meat includes many useful elements, but these are most distinguished minerals As phosphorus, chrome, sulfur, potassium, fluorine, cobalt and iodine, as well as vitamin PP.
		This fish practically does not have bones. Its body is covered with a bone scaly shell with spikes, but even the spine has a cartilage structure. Sturgeon is very delicious fish. She belongs to the fish valuable breeds, and is an important element festive table. In many kitchens in the world. Cooking sturgeon requires certain skills and skills. The meat of sturgeon does not look like another fish.
		Sybas - marine predatory Fish Moron family. His name received thanks to the restaurant business from English Sea Bass. The correct name is Lavrak ordinary. Although it is also called sea pike perch, Koykan, sea wolf, less often by sea, Lubina, Rano, Spegola, Brancino. In cooking, when cooking Sybas fish, carcass, caught in a premieze, when she has already moved away from spawning. Calorie Sibas 82 kcal. Its low-fat, dense and white, with a weak sweet taste of meat is characterized by a great taste.
		Beluga is a fish that is included in the sturgeon family. Due to excessive beluga fishing, this type of sturgeon is extinct. Perhaps this is the largest fish that is found in freshwater reservoirs. Beluga fish has an amazing composition. About 20% of its mass is an easy protein. Therefore, the meat of whites is an excellent dietary product that can be both children and older people. Fat in it is only 9%, which makes Belugu most low-calorie product Among all sturgeon. And there are almost no carbohydrates in it.
		The egg consists of squirrel and yolk. Egg protein consists of 90% of water, by 10% - from proteins, does not contain cholesterol and practically does not contain fats. The egg protein contains glucose, useful enzymes, group vitamins B. The remaining vitamins and minerals (vitamin E, biotin and folic acid, Vitamin A and D) are contained in a chicken egg yolk.
	Champignon
	Parmesan cheese	Italian solid cheesewhich is distinguished by a breaking grain-scaly structure and in his homeland is called Parmjano Regno, Russia is known as Parmesan cheese. He is wearing a proud title of king of cheeses for many centuries. Interestingly, cows that give milk for the subsequent manufacture of this product are powered by a certain type of grass. Moreover, milking animals and processing their milk is allowed solely manually.
	Green Luc	Green onions - young shoots of the usual onions, which can be year-round in the store. Very useful and delicious vegetable with all set of minerals.
		It is a multi-component system, and the qualitative and quantitative composition of the ingredients determines its functions and properties. In addition to vegetable oil and water, it includes emulsifiers, stabilizers, structures, and taste, functional and other nutritional supplements that give mayonnauses a different taste, aroma, food and physiological value and allowing to create a large range of these products.
	Eggplant	Although it is called vegetable, in fact, this berry, the fruit of a long-term plant of the family of the Polenic. Eggplant fruit has a spherical or cylindrical shape. The painting of the fetus is purple different shades and is still white and green.
	Tomatoes	Tomato or tomato Annual herbaceous plant of the family of the family. The composition of tomato fruits includes enzymes, proteins, mono and oligosaccharides (fructose, raffinosis, verbascoes, sucrose), amino acids. Also organic acids (malic, lemon, wine, amber, oxal, etc.) polysaccharides (pectin substances, fiber), minerals (iron, potassium salts, iodine, copper, magnesium, zinc), fat.
	Olive oil	Olive oil - vegetable oily oil, obtained from olive pulp; The best varieties are called olive oil. It is used in the canning industry, goes to food, is part of the cosmetics. The oil is characterized by a high content of oleic acid glycerides (about 80%) and a low content of linoleic acid glycerides (about 7%) and saturated acid glycerides (about 10%). The composition of fatty acids can vary in fairly wide limits depending on climatic conditions. Iodine number 75-88, frosted temperature from -2 to -6 ° C.

For the classification of nutritional supplements in the EU countries, the numbering system has been developed. Each additive has a unique number starting with the letter "E". The numbering system was finalized and adopted for the international classification "Codex Alimentarius" (English). Food additives are presented in Table. 3.

Table 3 Food additives SanPine 2.3.2.1324-03. Food raw materials and food products. Hygiene requirements for the expirational timing and storage conditions of food products. M.; 2003.

	Functional purpose
	Dyes	Enhance or restore the color of the product.
	Preservatives	Increase the shelf life. Protect microbes, fungi. Used as chemically sterilizing additives during wine ripening, for disinfection of products.
	Antioxidants	Protect foods from oxidation (for example, from beyond firing).
	Stabilizers and thickeners	Save the specified consistency of fats, increase viscosity.
	Emulsifiers	Create a homogeneous mixture of unsymptable phases (for example, water and fat).
	Amplifiers of taste and fragrance	Save and enhance the taste of the product.

Table 4 presents the most common seasonings for hot fish dishes.

Table 4 Seasonings for hot sump fish dishes 2.3.2.1324-03. Food raw materials and food products. Hygiene requirements for the expirational timing and storage conditions of food products. M.; 2003.

	Name	Description
		Salt of large grinding. I use this salt to salting fish, meat, birds. This salt for marinades and sauces will be useful. Before smoking, fish, meat and poultry, also salt salt of large grinding.
	White ground pepper	white ground pepper is the scattered mature black pepper seeds, but without an oil-free shell (kernel), the spice acts a little softer than black pepper.
	Red ground pepper	red ground pepper (paprika, sharp ground stretch) - acute pepper, scattered into powder.
		Apply lemon as seasonings for fish dishes. It can be used at different stages of cooking dishes (at the beginning of cooking or add to the finished dish). Well combines lemon pepper and with meat.
	Tarragon	Estragon is a herbaceous plant of the Astrovy family (AsteracEae), a long-term grassy plant with a height of up to 150 cm, with straight stems and long narrow leaves. Yellowish small flowers are assembled into a narrow; Beltka, which blooms in the second half of summer.
		mayran is a perennial grassy plant, many nerds consider the Majorran relative of the souls (Orego). Fresh and dried leaves and boutons of inflorescences are used as a spicy seasoning to meat and fish soups, salads, sauces and vegetable dishes.
		Anis, or Badyan - Natural fragrant spice, in the form of small brown stars. The seasoning attracted the attention of people a long time ago. Ancient Romans discovered her healing power.
		dill (greens) is fresh and dried for first dishes, salads, vegetable sides, sauces, marinades.
	Rosemary	Rosemary - a good anticbandsmatic agent. Thanks to this property, it helps in the spasms of the gastrointestinal tract and bile ducts, urinary tract, peripheral vessels. Rosemary is shown to people with violations of cerebral circulation.
		Fennel - a perennial grassy plant family (apiaceae). In appearance resembles dill, to taste and aroma closer to Anis, but with a more sweet and pleasant taste. Fennel is an ordinary and vegetable, in the last fleshy trunk.
	Coriander	Coriander is a fragrant plant of the view of Coriandrum Satium. It is considered the most common spice in the world, known since a long time in the countries of the Middle East, in China, India and the Mediterranean approximately 3000 years. Still in the ancient Sanskrit holds there are mentions of the seeds of Coriander (Mata), they were discovered during the excavations of the Egyptian tombs. The plant was cultivated in Palestine, the Romans rubbed the meat with a mixture of coriander, vinegar and commine to protect it from damage.
		Obligible Tsmin (Garum Carvi) of the Umbrella family (Umbelliferae), he is tymon - the most bread spice, however, is widely used in all categories of dishes, as well as medicine. Tsmin has a slightly burning taste and strong spicy aroma
		oregano (\u003d oregano) - a perennial grassy plant of a family of clarotonic, fresh and dried leaves of oregano, along with flower kidneys are used in dishes from any meat - hot lamb, beef, successfully combines soul men with mushrooms (champignons), smoked soups, vegetable and meat soups , It is used in potatoes, tomatoes, salty fish, rice and macaronam.
		basil (\u003d Reggan) - Fresh greens is used in meat, fish dishes, in mince, fresh vegetable salads, sauces, marinades.
	Bay leaf	Bay leaf - aromatic spice, dried laurel tree leaves.
	Parsley	Parsley (root, fresh and dried greens) - in fresh and dried form use root or greens.
		Mint (lat. Mentha) - the genus of plants is clear (Lamiaceae) or green (LabiAee) - the most fragrant spice with the smell and flavor of menthol, from ancient times used for refreshment of breathing. Mint varieties are many, the most popular is the pepper mint (Mentha Piperita), possessing best Makeup Useful substances with perfectly mint flavor and smell.
		Melissa (Melissa) is a long-term grassy plant, a height of 0.5-1 m, which is used in cooking as seasonings. In cooking, they use both fresh and dried leaf leaves. The finely chopped fresh greens is added to vegetables, meat and fish salads, rice dishes, eggs. Melissa season pork, veal, lamb, game and fish.

2.3 Technological modes, characteristics of modern techniques in the preparation of fish dishes

Consider more details of the preparation of fish GOST R 50764-95 "Catering services. General requirements":

This method is suitable for both fish (salmon, flounder, trout) and some pieces of fish on the bones (salmon, cod, flounder, halibut, Kalkan, etc.). In the other case, the fish should be fully immersed in cooking liquid: water, water with milk, milk, fish broth (for white fish) or spicy decoction (water, vinegar, thyme, bay leaf, parsley stalks, onions, carrots, Pepper polka dot) for marine fatty fish.

The fish carcass are poured with a cold liquid and bring to a boil, the fish is usually put into fluid boiling on slow heat.

2. Feeding

This method is suitable for small fish, and pieces, and fillets. Fish is only poured with fish broth, covered with wipe paper, brought to a boil and prepare in the oven, not allowing liquid to boil. Then it is usually used for sauce that fill fish.

3. Cooking for a couple

Any fish can be prepared for a couple, which has several advantages:

This is an easy way to prepare.

The taste, color and nutrients are preserved.

You can prepare a large number of servings.

Fish for cooking on a pair is treated in the same way as during cooking in not large quantities water. Sauce can be prepared separately, but the decoction from the fish should be sent, respect and mix with the sauce.

This method is suitable for small fish, pieces and different fillets. The fish roll in flour with salt and pepper, lubricated with vegetable oil and fry on a rashper on both sides.

It is also possible to fry on a rashpin lattice for a barbecue, in this case a carcass of fish, pieces or kebabs are marinated, and the marine is then used to drop fish when frying.

In the abdomen of the whole fish, you can put twigs of fresh greenery, wrap in a foil-smeared foil and cook on a rashpart lattice for a barbecue.

5. frying the main way

This way you can prepare small whole fish, pieces and fillets.

Fish roll in flour with salt and pepper, roasted in a pan on both sides; At first, the side that will be upstairs, then turn over and, having reduced the heating, adjusted until prepared in the clarified fat in the pan. The fish are laid out on a serving dish or a plate, watered with oil, lemon juice, decorated with a lone of lemon and chopped parsley.

6. Fryer frying

In this way, it is good to prepare small whole fish, pieces and fillets without bones. Fish can be covered:

ѕ with a mixture of flour, eggs and crumbs;

ѕ milk with flour;

ѕ liquid breading.

The coating forms a surface layer that prevents fat penetration inside the fish. Fish-fried fish is served with a lobby of lemon and (or) the corresponding sauce and fried parsley.

7. Cake

In the oven you can bake the whole fish shaped on a portion or fillet. To preserve the natural moisture, the fish must be protected from direct heating.

· Carcushka (stone perch, sea bass, kefal t.)

Fully covered with thick fill from the sea salt and bake.

Wrap a test (puff, baked) and baked.]

Start with a mixture of bread crumbs, greenery, crushed onions, a bow-chalot or garlic, lean chopped veal or bacon and lubricated with vegetable or animal butter before and during cooking.

· Portion fish (cod, pike, merlusa, tuna)

It is placed on a dish with animal or vegetable oil and slowly bake, often watered fat. To diversify the taste, you can add greens and sliced \u200b\u200bwith thin slices.

Bake up to a crust with additional ingredients (tomato sauce, garlic, greens, spices, lemon juice, bread crumbs), then closed the fish and bring to readiness.

In all cases, the fish can offer the corresponding sauce.

8. Frying in the oven

Thick pieces of dense fish are suitable for frying, such as salmon, flounder or moon-fish.

Usually, the fish are divided into portions, slightly watered with oil and fry in the oven in the usual way (not reroy). On the frying tray can be put finely sliced \u200b\u200bvegetables and sprigs of greenery.

When the dish is ready, you can add a suitable wine in the tray to obtain the base for the sauce.

Some fish species can be left the skin on both sides to get a crust during frying. Fish can be lubricated with oil and sprinkle with bread crumbs mixed with crushed fresh greens or with a slight fill of the rubbed shit.

Appendix 1 provides the most suitable preparation methods for all kinds of fish.

2.4 Characteristics of modern inventory and equipment

Technological equipment and manufacturing equipment used for the preparation and design of fish dishes are presented in Table 5.

Table 5 Technological equipment and manufacturing equipment for cooking Sanpine fish 2.3.6.1079-01 Sanitary and epidemiological requirements for public catering organizations, manufacturing and circulation of the ability of foods and food raw materials

Name equipment	Description	Picture
Parokonvectomat	This type of kitchenette allows you to produce up to 70% of all probable operations of thermal processing of products. Thus, the parokon-discomatics replace several types of thermal equipment, such as: steaming, hot wardrobe, convection oven, electrohard, stove, frying pan, digestive boiler.
Hotstone surfaces (open grills)	The frying surfaces, contact formation devices are designed to prepare such dishes as steak, fish, pancakes, or omelet, by direct contact of the heating surface with food in catering.
Electroryli.	Electricryli are universal food cooking devices, which is based on the principle of conventional grill. Products prepared like that do not lose their useful properties, vitamins and minerals
Grill stone	Grilled stone is an environmentally friendly natural material with special properties. It absorbs evenly and accumulates heat, and then gradually gives it, providing uniform preparation and productive products in its own juice.
Mechanics for second dishes	Marmits are a rectangular, oval-oval, round form of a low or medium profile with a lid, made of aluminum or stainless steel, designed for storing products, semi-finished products and finished food.
Grill-salamander	The grills of salamander are used in the kitchens of catering establishments for the bottom of the dishes and giving them a ruddy look. The main advantage of Salamander grills is an opportunity to give fish, meat, shawarm, sausages and other products an appetizing golden crust. Salamander grills are evenly warming up any dishes and bring them to a temperature optimal for use.
Fryernitsa	Fryer is a fryer fryer (deep layer of vegetable or animal fat).
Heat tables	Thermal tables are effective electrically beaters of finished products operating in temperature mode from 35 to 90 ° C. The heat table for heating plates allows you to save dishes as if they were just cooked in the kitchen.
	The brazier is a device for cooking on coals. "MANGAL" is literally translated as a "large coal basket."
Figing machine	Figure machines are used in those conditions when it is necessary to clean a large number of products from scales.
Gastronormiture	Gastronorm capacity is special food trays (gastronomic tanks), which are used for the preparation, storage and transportation of food products.
Portion of Skovorod	The portion of the small frying pan is great for serving hot snacks or main dishes, from the plate or out of the oven right on the table.
	One of the main elements of the decoration of the dishes served is the so-called molding rings. Without molding rings it is impossible to imagine a classically formed, neat salad.
	The tongs are a special device that consists of two metal handles at the ends of which, a double sharp is a wide fork and a blade.
Boards cutting "Wed", knives	A cutting board for fish is the necessary home utensil and serves as a convenient device for cutting food. The knife is designed to cut a large fish very thin sacrament, including for sushi and rolls.
	Desktop scales are reliable and easy-to-use scales for weighing grocery and industrial goods. Possess a large number of features and options. Used in retail enterprises and catering organizations.
Digital thermometer	A digital thermometer is a device that displays the temperature measured by the sensors on the display (screen) in a simple numeric form.
Baranchik	Dishes with a lid for feeding a course: Round - for hot meat, birds and pancakes; Oval - for hot fish dishes.
Dining room small plate with a suberchart plate knife fork	Used to feed the main hot dish. It may be round or oval. Knife and fork A set of tools for manipulations with food directly at the table,
Fish Dishes Breaker	A plate with a length of 33-37 cm and a width of 23-26 cm. Used to feed dishes from fish.
	The device is a volume of 10-400 cm3 with a handle and a dedicated toe. Used to feed sour cream and various cold sauces.

2.5 Features of the preparation and design and vacation of fish dishes by range

Below are the secrets of beautiful feed and decorating dishes.

Method 1. For serving it is best to use one-photo plates. Laying the dish, it is important not to go out for their fields. First, it looks presentable, and secondly, a plate with free edges is more convenient to serve. Well, finally, a large amount of food on a plate is simply unmodest. Cooking Dish Fish Assortment

Method 2. There is a rule: the higher the dish on the plate, the better. There are several ways to maintain the volume and shape of a finished dish - for example, wrap the "tower" from the salad by the "petals" of zucchini or binding onions (so that the bow has become more elastic, it is better to scream with boiling water. You can also take the cheese "Koshechka", dissolve it on thin string and to form "nest" from them, which in an hour hardens and will become a frame, suppose for cheese salad. However, in any rule there are exceptions - there are dishes, in the design of which the volume is inappropriate. Carpaccio, for example, is customary to spread flat.

Method for 3. The most popular application of design - training (sauces, refueling for salads). But that the patterns of the sauce (web, divorces, droplets) had an attractive look, take into account the consistency of the sauce: too liquid can grow, too thick - to lie down the inesthetic slide. Another secret: safer to train free space plates, and not the dish itself - not very experienced owners sauce on meat (fish, paste) can behave unpredictable.

Method 4. Another common way to decorate - carving. Decorating the ready-made dish figure carved fruits and vegetables, you can make a real masterpiece of culinary art from a trivial dinner. But what to do when there is not enough time for registration? Prepare decorations in advance and later! For example - rye chips (finely chopped pieces of bread dried in the oven to highly artistic deformation) or fried pasta (raw), which are stored for days.

Method 5. Sometimes one detail is enough to play the dish with new paints. And than an unexpected way to culinary decoration, the closer the dish to the high kitchen. For example, if the peer from tomatoes is frying in a fryer, it will be an appetizing crispy something that will become an exquisite element of the decor and ... a culinary mystery. A dried iron through the parchment of an apple or potato slice is able to revive a banal puree or casserole. For dessert, it is better to use glazed mint - pour sugar on the leaf and walk around it with a hot iron.

Method 6. The storehouse of ideas for culinary decoration is an ordinary sugar. For example, if you peel it together with a vinegar in the saucepiece (the proportions are taken to the eye - vinegar must be pouring so much so that the sugar "grabbed into a bunch"), then you can make several original decor elements. While the mixture is liquid, by her parchment "draw" a variety of patterns - it will freeze, and it turns out an exquisite caramel decoration. When the mixture reaches the consistency of honey, with the help of a cook ring you can blow a "soap bubble", give it to frozen and the resulting flask to use as a "vessel" for saucery refueling, for example. From the evaporated and thickened mixture of sugar and vinegar, it is recommended to form spirals and other curly elements for desserts.

Method 7. Intuitively every hostess seeks to decorate a dish of fresh greens. But it is not always justified. For example, laying out a piece of freshly folded chop on a sheet of salad, we will only achieve the fact that in a minute the greens will start from high temperature. In the extreme case, the greens can be put on the edge of the plates to avoid contact with hot meat. The original method of protective interlayer ... ice cream. Now there are very fashionable unsweetened sorbets and ice cream - tomato, ginger, from Chile, Basilica, Rosemary. When melting there is evaporation, which enhances the fragrance of the dish. Features of the preparation and design and vacation of several fish dishes on the range are presented in Table 6.

Table 6 Features of the preparation and design and vacation of fish dishes by assortment

Names of dish.	Features of cooking	Decor
Fish casserole from pollock	For the preparation of the dish is used fillets. It is manufactured in the form for baking together with grated cheese.	There are several feed options: 1. Fixed in a special form for baking. Next decorate parsley. 2. Served on a plate in cutting. Next to be decorated on top.
Pike stuffed baked in the oven	To prepare stuffed pike on this recipe, you will need: pike weighing about 1.5 kg, 3 boiled eggs and 1 fresh, 1 large boiled carrot, 1 bulbs, 2 Slice of white baton, a little fresh milk, a small piece of sala, salt, black ground pepper , 2 tablespoons of lemon juice, 1 tablespoon sour cream.	There are several design options: 1. Decorated with greens and vegetables 2. Additionally decorate lemon, olives, tomatoes, cucumbers and lettuce leaves.	Released on the dish
Carp baked under onion sauce	The carp baked in the oven in the onion sauce has a rather original, sweetish taste. The time is preparing for about 40 minutes. It will take a blender for cooking sauce.	Carp baked under onion sauce is fed to the table with lemon circles and greenery branches. You can serve with lettuce and tomatoes.	Released on the dish diameter 45 mm. Temperature 65-700 C degrees.
Granted from fish	Fish is prepared fast enough, and a crust is formed on the surface of the dish. Fish for graultn can not fry in a frying pan, and put raw. It will be much more convenient to use fillets. Then, during meals, you do not have to remove bones.	Decorates on top of dill or parsley.	Is released on a dining room deep plate diameter 32 mm. Temperature 65-700 C degrees.

2.6 Modern decoration techniques

There are several ways to design GOST R 53105-2008. Catering services. Technological documents on catering products. General requirements for design, construction and content ..

Naturalism - design of dishes, in which they try to preserve the appearance of the source product: whole fried pigs, carcass of birds (turkey, chicken hawlander), the bay fish whole, etc. Before serving, products are cut into portions, but when applying order, sometimes glue with jelly and ditch or bird cheese. This method of dishes was used in the Epoch of the Early Middle Ages.

Excessive complexity and selection is a way that can be used when placing banquet tables. Special development received in French cooking by representatives of this direction was the cornea of \u200b\u200bthe French professional Cook School Eskiff, Karem, Cremon, etc. in the XVIII century. This method of dishes was distributed in Russia.

Elegance, simplicity and expressiveness - a method characteristic of modern rational dishes. Registration may be simple, ornamental and plot.

The simple design is that the attractiveness of the dish give a beautiful combination of products, neat cutting, the location of the main product and the side dish.

With ornamental design on the surface of the product, a drawing is applied as an ornament. This makes cakes, cakes, fuel dishes, pies, potato mashed potatoes, various casseroles, pies and other products.

The basis of the story design is a certain thematic content, for example, the "fungus" salad, the corporate sign of the enterprise, the image of specific objects (silhouette of the animal; plants, geometric shapes).

In the design of dishes for children, it is necessary to use elements of the enseeration, such as animals figurines from vegetables, eggs, etc. justified the design of the New Year's multi-speaking salad in the form of a clock, in which the arrows from the green bow show the time (without five minutes 12) and others.

Table 7 shows the modern decoration of fish dishes.

Table 7 Modern techniques for decoration of fish dishes

2.7 Defects and their elimination

The quality of finished fish dishes is estimated according to the following; Indicators: Compliance of the type of fish name of the dish, matching the type of treatment adopted in the calculation, the correctness of the cutting of the fish, the correctness of the cutting pieces, the maintenance state (for fried dishes), the degree of readiness, the consistency, the smell, taste, dishes. The evaluation of dishes should be approached differentiable. Thus, in restaurants it is required that the fish is served on the dish, boiled potatoes have been sharpened, the sauce is served separately in a sauce (except for the ones and baked dishes), additional side dishes are served (crabs, cancer, shrimp, lemon). In the table, the design is somewhat different: the sauce is poured on a plate, boiled potatoes are not calculated, the extra garnish is cucumbers, tomatoes. However, regardless of the type of food, general rules must be met: the sides of the dishes do not cover the side dish and sauce; Panished products (except bikes) do not watered sauce; The main product and the side dish are laid carefully; The dishes are heated, the temperature of the dishes is not lower than 65 ° C. The garnish of fresh vegetables is served separately in the salad bowl so that the main product is not cooled.

Table 8, we have defects and ways to eliminate their hot fish dishes.

Table 8 Defects of hot fish dishes and their elimination

Name of dishes or products		The cause of the occurrence	Remedy
Fish casserole from pollock	1.Syrous: a) dry meat 2. Technological: a) complexity in cutting casserole 3.Scluded: a) disappears the taste of pollock b) nutrient loss	1. Raw: a) Fish Feature 2. Technological: a) Pereproke 3.Scluded: a) Fish Feature b) due to the freezing of fish	1. Raw: a) prepare fish in a smaller amount of water 2. Technological: a) reduce cooking time 3.Scluded: a) I will not correct the defect. b) do not freeze fish for the second time
Pike stuffed baked in the oven	1.Syrous: a) it's hard to separate your head with guts 2. Technological: a) it's hard to kill the smell of pike 3.Scluded: a) fasteners	1.Syrous: a) Fish Feature 2. Technological: a) strong smell 3.Scluded: a) a large amount of mayonnaise or sour cream	1.Syrous: a) do not fix a defect 2. Technological: a) rinse longer than the usual 3.Scluded: a) reduce the number of fatty sauces
Carp baked under onion sauce	1.Syrous: a) difficult to clean the carp 2. Technological: a) the sauce is very liquid 3.Scluded: a) dryness	1.Syrous: a) Fish Feature 2. Technological: a) a large number of mayonnaise 3.Scluded: a) long-term baking	1.Syrous: a) do not fix a defect 2. Technological: a) reduce the number of mayonnaise or replace to sour cream 3.Scluded: a) reduce time
Granted from fish	1.Syrous: a) the presence of bones 2. Technological: a) the fish is welded b) 3.Scluded: a) high fatty	1.Syrous: a) use of different fish 2. Technological: a) liquid sauce 3.Scluded: a) the presence of cream 20% fat	1.Syrous: a) carefully clean or use another fish 2. Technological: a) add less cream or eggs 3.Scluded: a) change to cream 10% fat

Consider fish in every dish.

1. Mixtai is characterized by snow-white layered meat.

The taste of fish is weakly expressed, neutral. It is often noted dryness and tastelessness of meat Mixed, which is why he is often considered second-rate fish. But thanks to the neutral taste, the fish is combined with almost all the products, enriched in the process of cooking with various taste shades: delicate, sharp, spicy. The best taste has the Alaskan Mintai.

2. Pike, so that it does not give the smell of the swamp, should be washed out in cold, well consoleted water. If the fish smells of tina, it is also lowered into a strong cold salt solution, and then the unpleasant smell disappears.

If the boiled pike is preparing, the amount of spices should be significantly increased, as an unpleasant flavor is often inherent in this fish.

For cooking stuffed pike exist special techniques Cutting. Cleaning the pike from scales, cut off the tail fin, removed from the gills of the gills, make an incision around the "neck" in the first head fins. Slide your finger under the skin, drive around, and under the fins gently cut the knife to do not break the skin. Slim skin towards the tail, thoroughly trimmed with the meat remaining on the skin, as well as interfering to remove fins. Then cut off the spine at the tail fin and, separating the skin along with the tail from the carcass, we will burst, washed in cold water and stuffing is prepared.

3. Carp. Fish make minced meatballs and a kitlet, boil soups. It is stuffed with delicious ingredients and baked in the oven and fry with pieces in a skillet. The product is most often used as a hot second dish.

The most stringent procedure must comply with the established periods of implementation and sanitary rules of cooking and dishes. Insufficient thermal processing can cause food poisoning. Therefore, it is particularly carefully to check the degree of readiness of the fish. Fully finished fish pulp soft, easily behind the bones, there is no smell of dampness. The vertebrates did not communicate with the readiness of the fish can be noticeable pink coloring.

When assessing the quality of dishes, you should pay attention to the following defects:

· Sauce does not correspond to the type of fish; The garnish is farewell; The smell of spices swells the fragrance of fish of salmon, sturgeon; smell sea fish (cod, pike, stavride, etc.) is not mitigated with aromatic roots and spices; products are slightly disadvantaged or a little shown;

· British fried fish (but products retain the form); products slightly digested; Fried or baked fish slightly undermined;

· Breeding pieces are inactively cut; Breading slightly lags behind; In breading, large particles come across; pieces are deformed; Sauce or garnish fell on board the dishes;

· The surface of the roasted fish is pale or very dark (but not burnt), pale crust at baked dishes.

3. Practical part

3.1 Compilation of dishes algorithms

We will make an algorithm for dishes discussed in paragraph 2.5-2.7. The algorithm of dishes "Fish casserole from Pointy" is represented.

Algorithm dishes "Pike stuffed, baked in the oven"

Compilation of technological, technical and technological maps

We will develop technical and technological maps of four dishes for the restaurant "Likan".

Approve

Director

Restaurant "Likan"

Ivanov I.P. October 20, 2015

Technical and technological card number 1

Fish casserole from pollock

1. REGIONApplications

This technical and technological map applies to the dish "Fish casserole from Mixed", produced in the restaurant "Likan".

2. RequirementsTORaw

Food raw materials food products And the semi-finished products used for the preparation of "fish casserole from Mixed" must comply with the requirements of existing regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, certificate of security and quality, etc.).

3. Reception

Namerawandproducts	Consumptionrawandproductson the1 portiong.


Potatoes
Parsley




Bulb

Vegetable oil

4. TECHNOLOGICALPROCESS

Purified vegetables are taken, and fish is deflated. Potatoes are cut into small pieces and boiled in salt boiling water 7-8 minutes, after water merges. Potatoes covered with a lid. Large onion is cut and passable on the oil until greens are added, the plate is added and the stove is turned off. Carrots rub on the grater and / or roasted. Mixtai is cut by stripes and salts. Pouring for casserole: eggs are connected with sour cream, salt, spices and mixed. A ceramic or glass form is taken (you can bars with high sides), which is lubricated with oil. A part of the potato is laid out, on top of carrots and fish. Locked on top of a mixture fried onion with greens. Based on top of the egg-sour cream with spices. Baked in the oven for 30 minutes at a temperature of 180 ° C.

5. RequirementsTOClearanceSalesANDStorage

Feed temperature: 65 ± 5 ° C. The term of the implementation of no more than 2 hours from the date of preparation. Casserole in cutting is served only on request. From above, the casserole is decorated with parsley.

6. INDICATORSQualityANDSecurity

Organoleptic quality indicators:

Appearance - the dish is posted and decorated neatly, the surface is flat, the top is decorated with parsley.

The color of the garnish is light cream. Taste and smell - fish and side dishes in the measure of salted, peculiar to the fish used, without extraneous taste and smell. Fish consistency - juicy, soft, presence of bones is not allowed. Consistency of gravy soft crust.

7 . FoodVALUE

Responsible for the design of the TTK in the restaurant ______________

Technical and Technological Card No. 2

Pike stuffed baked in the oven

1. REGIONApplications

This technical and technological map applies to the dish "Pike stuffed, baked in the oven", produced in the restaurant "Likan".

2. RequirementsTORaw

Food raw materials, food products and semi-finished products used to prepare "Pike stuffed, baked in the oven" must comply with the requirements of existing regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, security certificate and Quality, etc.).

3. Reception

4. TECHNOLOGICALPROCESS

The preparation of raw materials is made in accordance with the recommendations of the collection of technological standards for catering enterprises and technological recommendations for imported raw materials.

Fresh or frozen pike is taken. It is cleaned with scales, cut the fins with scissors. The head is separated with guts for this you need to make cuts of the head from all sides and separate it together with the guts. Skura is removed from fish without damaging it. Closer to the tail the ridge is chosen and the tail is separated. File is separated from the bones and scrolls into the meat grinder. Onions scroll into the meat grinder, the greens of finely cut. White bread is swollen in milk, added to fish minced me together with onions, greens, egg. Salt, pepper is added and stirred to a homogeneous mass. Shutch skins are stuffed with minced meat, so as not to burst with frying. Pike stacked on the baking sheet and the desired form attaches. The pike is abundantly lubricated with sour cream and baked until ready in the oven at 220 ° C.

\u003e Sequence, design and scene.

All dishes are usually made up with highly qualified chefs or waiters immediately before submitting to visitors. Design dishes using vegetables (green parsley, dill, salad leaves), canned and fresh fruits.

Cold snacks and dishes are put on the table no earlier than half an hour before the start of the banquet so that they have a fresh, attractive appearance. They are given a significant place in nutrition - they increase appetite, so they must be well decorated, laid into the appropriate dishes are decorated with greenery branches, and also beautifully cut. Cold dishes and snacks from 10 - 14 C.

The grainy (portions) caviar is served in craniches, in the metal part of which the nutritional ice is put. It is laid out by an ornory blade or teaspoon.

A sturgeon of the fuel is fed in oval porcelain dishes, decomposed with a fish blade.

Crabs under mayonnaise. Since the crabs canned before the feed lay out of the cans in Porcelain Salads and lay out special devices.

Baskets with ham are served on a round porcelain dish with a carved paper napkin and eaten without using devices.

The meat assorted is served on a round porcelain dish, laid out with a cutle fork and a spoon. Separately serve rootes in porcelain sauce. Dishes with assorted put on the left of the guests.

The sausage smoked with a green salad is served on a round porcelain dish with a layout device.

Capital salad, vegetables salad, vitamin salad are served in porcelain salad bowls with devices for layouts.

Marinated mushrooms are served in a salad bowl, use a dessert spoon for folding.

When servicing with placement dishes on the table, the device ordered is put on the table along with the device for shifting dishes in the plates. Put the dish themselves consumers. The waiter only assists them.

Cold snacks and dishes put on the table at the same time, and hot - consistently. The waiter before applying the next dish, removes the used dishes and appliances and again serves the table.

Cold snacks put 30--60 minutes before servicing, depending on the remoteness of the hall from distribution, air temperature in the hall.

Usually every 3.0-3.5 m table lengths, which corresponds to 4-5 sitting at the table on each side, placing all cold dishes, snacks and drinks specified in the menu. For the next 3.0-3.5 m table, the number of dishes, snacks and beverages is repeated.

Dishes and snacks in the dishes on the legs or with high sides (vases, saladders) set closer to the center of the table, and with low sides (dishes, trays) - closer to the subjects of serving, while alternating snacks from fish, meat and poultry.

The dishes with dishes and snacks are placed in one or two rows depending on the width of the table, the number of snacks and the size of the dishes.

Ichoris, Salads, Squatons put on the table on pies or snack bar. Souces put next to dishes that they accompany, spices - salt, pepper - behind the pirochy plate.

Vases with fruit and flowers are installed along the axis of the table. Fruits put on the table washed, rubbed dry towel and beautifully laid in vases. Apples are cleaned with a fruit.

After snacks are delivered to the banquet table, put drinks.

Each banquet is unique in its own way. Much depends on what occasion it is organized and how many lasts, from the composition and number of guests. Well, on what is the amount of services ordered in the institution. Nevertheless, the main difference is in the assortment of dishes and ingredients. So you eat restaurant visitors on business lunches and at celebrations on the occasion of the anniversary, weddings, alert?

Types of solemnities

At weddings - there is where to roast. A wedding cake has traditionally, which is ordered by a restaurant kitchen or, less common, bring with you. Wedding dishes are diverse and brings a significant profit of the institution. In the oblast, with an interval of 2-3-4 hours, by agreement, hot dishes are taken out. Usually 2 coming is done. Popular, for example, fish banquet meals, such as sazan stuffed with cabbage and caviar, pike perch stuffed, stuffed stuffed.

On the anniversary, like on the wedding, the pies and cobbies are welcome, many cakes. Any existence and duration of the event are possible, it all depends on the desire and thickness of the birthday wallet. Guests at the table were taken, treated with cold snacks, after half an hour they carry them hot, the following bypass - after 2-3 hours, the time and order of feeding the eats is negotiated in advance.

On the acknowledged, everything is more modest, a variety of cakes and pies, a clivary, canon, mashed potatoes, cutlets, chicken noodles and other feedst food, taking into account national and local cuisine, are traditionally served.

Furses, translated from French, "On the fork" - are mainly preparing to order a kitchen establishment and held on the territory of the customer. This species is in demand in nearby offices, where business negotiations or presentations are being held. Traditional canapes, a variety of sandwiches with caviar, sushi and other snacks. The restaurant buffet, conducted within the walls of the catering, lasts no more than 1-2 hours, and may include hot. Easions are served in small portions, such an event is more fastened for the customer than holding a regular celebration.

Assortment of banquet dishes

It is usually constant in the menu, but you can and need to be prepared at the request of the guest. To do this, it is necessary that the technologist makes it necessary to work in advance, the process of preparation painted in the technological map, which allows minimizing the costs and consumption of products. And also calculated the cost of the calculation card. If you do not have such a specialist in the state, you can order TTK and QC on banquet meals professional.

Banquet meals from beef and other meat, as well as fish and birds, usually order on all kinds of events in order to please all guests. There are several types of diet meals at once - that everyone chose what he loves.

How do cold and hot banquet dishes and snacks share? They go everyone in turn. The meat is more often served hot, it either baked entirely, stuffed either maridious and also baked. Before serving, the meat is cut by portion slices.

For example, - Baiga Noga baked or pork ham baked with vegetables. So, a whole piglet on a large tray put on the table to admire the guests. Then the kushan is closed into the kitchen, it is cut into the kitchen, and are taken out on common trays or in the shared waiters.

On the contrary, the fish stuffed or chicken are located on the table and there are waiting for guests there, it is a cold snack for a banquet.

What does the technology of cooking banquet dishes depend on?

Developing the menu of the event, the chef rests on both your own experience and the best collections of recipes. In the kitchen, every master of his case brings his "highlight", which does not mean violation of technology. The recipes of banquet dishes are admissible both classic and author. New kitchen "chips" are produced in the production in the format defined technological cards. Ready extensions are photographed, equipped with a set of documents required for its production. What makes it possible not only to start using them in the menu, but also insure against the claims of controlling bodies to the restaurant. Original TTK will arm the institution by a banquet branded dish, which will not be at competitors.

How to serve a banquet?

Such events usually take place accompanied by waiters. If customers wish that the table is covered in advance, this moment should be the subject of preliminary negotiations between the customer and the administrator / manager / chef. The buffets are more often carried out without accompaniment, cold banquet meals and snacks in this case are served in advance before the arrival of guests as a treat.

So, stick general rules And at the same time remember - the banquet menu of the restaurant for a particular celebration must be negotiated in advance with the client. And if you do not have much experience in holding events in the restaurant, actively explore other people's work and do not get tired of please our customers with delicious and pleasant atmosphere, turn guests a banquet in your regular customers! Their great mood and enthusiastic reviews are the key to the prosperity of your restaurant!

3. Drawing up a menu and determining the number of dishes.

The banen menu is depending on the nature of the banquet. The menu is a list of dishes, snacks, culinary products, beverages located in a particular order.

One of the basic rules that must be observed in the preparation of the price list of portion dishes are a variety of snacks, dishes, culinary products, both by types of raw materials and products from which they are prepared and according to the methods of culinary processing.

The banquet menu is compiled at the request of customers, depending on the possibilities of the enterprise. After making the Customer's menu, the Customer introduces 50% of the cost of the order, the cashier discharges a cash order and receipt to it, which is given to the customer. The order is registered in a special book accounting book.

The banquet menu includes several cold snacks (for expanding the range, cold snacks can be ordered at the calculation of ½ and 1/3 portions per person), one or two hot snacks, second hot dishes from fish, meat, poultry, dessert dishes, fruits, drinks.

Sequence of the location of dishes in the menu

1. Branded dishes and snacks

2. Cold dishes and snacks:

1) Caviar Green Street Fish, Path

Caviar Green Salmon Fish

2) Fish is low-volien (salmon, salmon with lemon)

3) Fish cold dishes:

Boiled fish with garnish (sturgeon, beluga, seven)

Fish bay

Fish under Maroyadom

Fish under mayonnaise

4) Fish gastronomy and canned food:

Sprots with lemon

Cold and Hot Smoked Fish

5) Natural herring with a garnish, chopped

6) non-fish sea products

7) Salads and Vigrets

8) Meat Cold dishes and snacks:

Boiled meat, bay

Meat gastronomy

Meat fried

9) Poultry and game Cold

10) fermented milk products

3. Hot snacks

5. Fish hot dishes

6. Meat hot dishes

7. Hot domestic bird dishes and game

8. Dishes from vegetables, croup, legumes, pasta, flour

9. Dishes from eggs and cottage cheese

10. Sweet dishes

11. Hot drinks (tea, coffee, cocoa, chocolate)

12. Cold drinks of own production

13. Flour culinary and confectionery (cakes in assortment, cakes, cupcakes, pies, pies, etc.)

The menu indicates not only the range of snacks and dishes, but also the number of servings at the calculation of the combination per person. For example:

Name of dishes and drinks	Output 1 portion	Quantity
Cold snacks
Caviar grainy (portion)
Ostr Tsulnya
Crabs under mayonnaise
Baskets with ham
Meat assorted
Smoked sausage with green salad
Salad of the capital
Vegetable Salad
Vitamin salad
Marinated mushrooms with bow

4. Assortment of banquet cold dishes.

Cold dishes belong to the section of cooking, called "cold cuisine", as most of them are prepared, garnished and fed in cold condition. This also includes warm meals.

In case of solemn cases and a large number of guests, a set of the same composition of products is intended for each present, which declined to separate plates.

Banquet cold dishes.

"Valovanny with caviar of salmon", "Egg with calf salmon", "Assorted Fish" (sturgeon g / k, Balyk x / k, salmon with / s), "Assorted meat"

5. Sequence, design and supply of dishes.