\u003e Assortment and technological process of preparation of complex hot banquet meat dishes

In the production of culinary products from meat, such methods of thermal processing, like cooking, frying and quenching, and allowing and baking are applied significantly less frequently.

The main signs of the classification of culinary products are:

Type of raw materials used (meat, vegetables);

Thermal treatment method (baked dishes);

The nature of consumption (second dishes);

Thermal state (hot dishes).

For example, depending on the method of heat treatment, meat dishes are classified on boiled, fried, stewed and baked (Fig. 2).

Fig.2 Classification of meat dishes

Sophisticated hot banquet meats of beef, pork and lamb are prepared. Use for cooking banquet dishes Rubber semi-finished products.

The range of complex hot banquet meat beef meat (veal):

Rostable is made of tenderloin, thick and thin edges. They are cleaned from superficial films, and cutting - from tendons. For uniform warm-up, the semi-finished product formulates from two cuts, folding the head with a tail and tieting to the twine. Sometimes the semi-finished product is wrapped with a thin layer of the scuff to give a dish juiciness. Used for frying.

Spiped meat is prepared from the same parts as stew. Before the heat treatment, meat is pinned with a spying needle or knife along the fibers with long carrot lumps, white root, spicker.

Calcular tenderloin under sauce - meat marinate in a mixture of rosemary, thyme, salt and olive oil. The frying pan is roasted before the formation of a grilled crust and bake for 15-20 minutes. Remove and poured with sauce (cheese, sour cream, mustard and others);

Glazed meat - removed from the pan, put on the baking sheet. Then the piece is watered with sauce or broth so that a thin film is formed on the surface, put it in the oven. When the meat covers a shiny crust, it is removed from the oven, lay out on the dish, covered with a lid.

Boiled meat are prepared from the bladder, sublock parts, sternum, crudge (meat I category). Beef, designed for cooking, cut into pieces with a mass of 1.5--2 kg.

The range of complex hot banquet dishes from pork meat (piglets) and lamb (lambs) includes:

The lamb roast is prepared from the hip part (ham). For this ham is subjected to incomplete lump, removing the beam and pelvic bones. At a distance of 10 cm from the bottom head of the femoral dice makes a circular incision of the pulp. The pulp is removed from the bone and cut off the painter head. The edges of the top of the ham are storm.

Shoulder "Bon-Fam" - separating the bones, put the shoulder of the shallow gasi, roll out the roll, to bandage, fry in brazed swine fat. Then put out to half-preparation in a saucepan or oven. Shifting into the clay dishes, there the kidneys and the finished white beans, 100 grams of finely chopped boiled carrots, 100 grams of passionate on Luka And garlic slice. Hiding this garnish with fat, remaining from the preparation of the shoulder, put everything in the oven, not forgetting to constantly water the dish. Before serving, remove the threads. Suggest in clay dishes.

Kare is usually prepared entirely. Pre-cut the edges, remove the skin, separated bones. Trimming from the edges, as a rule, go to the cooking of the kitlet. Then the meat turn the bars with strips, tied up with a thread. Kare should not contain more than 9--10 ribs. All sides suitable for the back of the lamb can be served to the square.

Barbecue ribs - rubbed vegetable oil and dry marinade, withstand 8 hours in the refrigeration chamber. Bake the ribs in the oven for 2 hours on the grill, then wrapped in a foil with a sauce and baked another half an hour.

Baranier saddle is prepared from the lumbar part of the Korean. From the box, not cutting the spine, separated the lumbar part. Thin edges are sweeping to the spine and tied with twine.

Buzhenin is prepared from pork ham, from which they sometimes do not remove the skin. The ham is completely calculated.

For mutton dishes (pork), fried use the pulp of the blades, which is twisted with the roll, converting inside the upper and lower edges of the blade. The formed semi-finished product is tied with twine. Also prepare a shovel for cooking and extinguishing.

Breast stuffed - For her cooking, the fascine cuts the films between the outer layer of the pulp and the pulp on the rib bones so that the "pocket" was formed. This "pocket" is filled with minced meat, the cut is fixed with a skewer or sewn. WITH inner Breasts cut off the films along the rib bones to remove them after thermal processing. For minced meas prepare crumbly buckwheat or rice Kishu.. Mix it with a passioned bow, boiled chopped egg, fried crushed liver, parsley greens. You can connect boiled rice with a raw minced lamb, passioned onion, salt, pepper.

A variety of meat dishes amazes its magnitude. If you change the ingredients in the same dish, then with each time it will be new.

1. Introduction ........................................................................... 2.

2. Banquet and his organization ....................................................... 3.

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

4. Assortment of banquet cold dishes .................................... 7.

5. Sequence, design and feeding dishes ........................ .. 8.

6. Technology preparation of banquet cold dishes .............................................................

7. Processing of products ......................................................... ... 20.

8. Technological features of the cold workshop ........................... 26.

9. Conclusion ..................................................................... ... 29.

10. List of references ............................................................ .. 31.

1. Introduction.

Currently, the country's public catering, like other sectors of the national economy, is experiencing significant changes related to the transition to market relations.

Public food over the mass consumption of the population is inferior only by trading. Every year its services enjoy more than a third of the country's population, the share of public catering in the consumption of the population to food is about 10% of citizens and 4-6% in rural areas.

According to public catering enterprises, our country is inferior to economically developed countries Approximately 2.5 times, with open-type enterprises per 10 thousand people, we are less than 6 times.

The art of cooking - cooking, cooking is one of the most ancient professions. Of course, B. prehistoric times Preparation of food was primitive. People instinctively chose some kind of products, especially without taking care of their utility for the body, combination, digestibility. But, having mastered the fire, learning to cultivate cereals, breed cattle, to make clay dishes, a person more and more diversified his food and invented various ways to prepare.

For hundreds of years, people have changed and improved product handling techniques, created thousands of complex culinary recipes, adapted methods for cooking food to economic, climatic conditions Life and taste requirements. Gradually created national cuisines that are an integral part every national culture. My theme term paper "Assortment and preparation of banquet cold dishes." Therefore, to write it in front of me, certain goals are set:

Removing and selection necessary information;

Familiarization with the rules of the organization and training of a banquet;

Acquaintance with the range of banquet cold dishes;

Study of the technology of preparation of banquet cold dishes;

Consolidation of knowledge on the organization of service;

Independence;

2. Banquet organization.

The organization of any banquet includes reception and placement of the order,

preparation of banquet to service and maintenance. Organization and clear work on preparing for the service of the banquet depend on how many details of the banquet between the customer and the performer (by the administration of the restaurant) are due and coordinated and coordinated.

Orders for service weddings, anniversaries and other celebrations

director, Metrotel or Administrator. When placing an order with the customer, the date of service of the celebration, the number of participants, the maintenance, reason for the banquet device (meeting, anniversary, wedding or festive date etc), venue (name or room hall), start and end time sample menu and the preliminary cost of the order. At the reception of the order, the organizer is offered to get acquainted with the room for a banquet, the placement of tables, the placement of guests, the design of the hall. It will also be clarified whether the aperitif will be served, whether flowers are needed to decorate the table, music during a banquet, a place for dancing.

In the form, official banquets are divided into next species:

Banquet at the table with full service. This type of banquet is a celebration where participants are sitting at a beautifully served table, and waiters are produced by the supply of dishes and drinks. The table does not put any snacks, dishes and drinks.

A banquet at a partial service table is the most common type of banquet. Accommodation at the table, as a rule, arbitrary, however, for honorary guests and a banquet of a banquet of space are provided for in the center of the table. The banquet table is served strictly on the menu with table plates, devices, glass and crystal, napkins. In addition, the table is 30-40 minutes before the arrival of the guests are made by cold dishes and snacks, drinks and fruit vases, appliances with spices, decorate the table with flowers. The banquet menu usually includes a large range of cold dishes, snacks and various drinks. If the banquet at a partial service table is carried out at lunchtime, then the first dish is added in the menu.

Banquet buffet. The name comes from the French "a la buffet", which means "on the plug". Banquet-buffet usually organize in cases where a relatively limited time (1-2 hours) must be taken a large number of. Guests have a free choice of place in the hall. Guests choose dishes and drinks placed on the table, eat and drink standing at the table or near him. At any time, they can leave the banquet without waiting for his end. The bucket-bucket menu consists mainly of snacks, the range of which is much wider than the menu of other banquets. Sometimes there are second hot dishes that serve as a hot snack. All snacks are cut into small portions so that they are comfortable to eat, with the help of one fork.

Banquet cocktail. On a banquet-cocktail you can take a large number of guests in a relatively small room. Characteristic features of a cocktail banquet: all guests drink and eat standing; Banquet tables do not arrange, in the hall at the walls or in the corners they put small tables for which cigarettes, matches, put vases with paper napkins, flowers; Plates and devices do not serve each guest, instead of forks, guests use spatsch; Snacks and drinks The waiters offer guests to trays on trays, on several utility tables place trays for collecting used dishes. The menu of the banknet-cocktail consists of cold and hot snacks divided into small portions. Hot drinks offer coffee, tea, cold - juices, water (mineral and fruit), cocktails.

Banquet tea. It is carried out in the afternoon, usually at 16-18 hours. Banquet lasts no more than 2 hours. In the center of the banquet hall put round, oval or rectangular table and chairs (armchairs). Along the walls - sofas, chairs, and between them 1-2 small table covered with colored tablecloths, for flowers, cigarettes, ashtons and matches. The Banquet menu - tea consists of flour confectionery (cakes, cakes, sweet pies, cookies, chocolate candies, chocolate, jam, honey, sugar, fruits, milk or cream, etc. In the banquet menu, sometimes include 1 - 2 sweet dishes - Jelly, mousse, cream, ice cream.

The combined banquet is usually common from two or three banquets, such as a buffet banquet and a banquet at the table with full service. For such a banquet require two adjacent halls. At first, guests are invited to the first room with a covered table for a buffet, which offer cold snacks and drinks. Then after 30-40 minutes, guests are invited to another hall; Prepared for a banquet at the table with full service. After the guests take place at the table, they offer lunch or dinner (depending on the time of day).

Sliced \u200b\u200bjelly. Meat cold snacks laid on the dish, garnish so that they are general form made a pleasant impression. For decoration, apply food products. When you leave, cold dishes and snacks are beautifully decorated, using the main products that are part of the product for their decoration, but picking up the most suitable in shape and painting, napping and laying them. Products ...

The jelly use food fish waste - leather, fins, bones and heads that pre-remove the gills. Fish waste is thoroughly washed and boiled in boilers or saucepans. Cold dishes, snacks for dishes typically take the products included in its composition, cut them in the form of various figures that have a dish from above, giving him beautiful view. When designing ...

Boiled roasted baked baked in foil in parchment in a sleeve for baking in a frying pan / contradiction Figure 1 - classification scheme 1.2. The technological process of the preparation of complex hot dishes from fish baked in parchment. Preparation of fish baked in parchment involves pre-cold fish processing. It, like vegetables, needs to be properly prepared. It is important that fish ...

It is necessary to increase sales, by implementing banquet menus and deals from the children's holiday menu. 3. Projectory-organizational section 3.1 Development of measures for the implementation of banquet menus in the Kaife coffee shop The analysis of the activities of the Kaife coffee house indicates that to effectively stimulate the services and services of the enterprise as a whole, the creation is required ...

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.

Cold snacks are made before serving soup, and warm - after cold dishes, when the soup in the menu is not foreseen. If a cold dish is supplied before serving the soup, you need to exclude sharp products (spices, very salty and sharp components), so that the receiving soup can estimate its true taste.

Cold snacks are prepared in such a way that the receiving them does not have the need to use the knife. Typically, warm snacks are served in the vessel in which they were prepared. The dishes in which snacks are served, there must be a beautiful and comfortable form - a common dish or separate plates.

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

Intermediate meals are fed in cold or warm state, depending on their type. The main purpose of such dishes fill the gap between the two next meals or supplement the diversity of the table. It is appropriate to these species of dishes pre-distribute portions and garnish, which speeds up their serving.

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"

(neck in / k, beef with / k, sausage with / k, roll "amber", rolls from ham with cheese), "Rustic palette" (sauna cabbage, pickles marinated, cherry tomatoes, garlic pickled, pickled pepper, Olives, greens), "Tongue of the Flusted", "Sturgeon Burely",

"Chicken Filler", "Chicken Roll", "Herring with onions and Potatoes", "Gorbow in Dough Fried", "Halantin" Chicken Stuffed, "Meat Flusted", "Jelly with mustard", "Cutting Roll", " Baskets with ham "," Roll of chicken with mushrooms "," crabs under mayonnaise "," Cold Resets ", etc.

\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.

Sausage smoked S. green salad 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.

Excerpt from work

Introduction

Currently, the country's public catering, like other sectors of the national economy, is experiencing significant changes related to the transition to market relations.

Public food over the mass consumption of the population is inferior only by trading. Every year its services enjoy more than a third of the country's population, the share of public catering in the consumption of the population to food is about 10% of citizens and 4-6% in rural areas.

According to public catering enterprises, our country is inferior to economically developed countries by about 2.5 times, and an open-type enterprises per 10 thousand people are less than 6 times.

The art of cooking - cooking, cooking is one of the most ancient professions. Of course, in prehistoric times, cooking was primitive. People instinctively chose some kind of products, especially without taking care of their utility for the body, combination, digestibility. But, having mastered the fire, learning to cultivate cereals, breed cattle, to make clay dishes, a person more and more diversified his food and invented various ways to prepare.

For hundreds of years, people have changed and improved products processing techniques, thousands of complex culinary recipes have created, adapted methods for cooking food to economic, climatic living conditions and taste requirements. Gradually created national cuisines that are an integral part of any national culture.

Banquet is one of the most popular restaurant service formats, which is actively used in the modern market of the Russian Catering industry.

It is in the segment of large-scale holidays today is the growth and strengthening of Russian catering companies and restaurants of departure (RVO).

The bulk (90%) of orders falls on fairly standard events with the number of those invited from 50 to 300 people. However, most of the profit of catering companies make up large large-scale orders with a budget of more than 1 million rubles. Today, according to the results of the work of 2010, 45% of profit most of the companies bring precisely large-scale banquet events.

Unlike receptacles, which are leading by the number of orders, the banquet form of restaurant service occupies a leading position on the profits. This is due to the general economic growth and improving modern catering technologies on the Russian market of exit restaurant service.

The topic of my course work "Assortment and cooking hot snacks for a banquet-buffet." Therefore, for her writing in front of me, certain goals are set:

· Deeperation, generalization, systematization and consolidation of the theoretical knowledge and practical skills in discipline;

· Development of creative initiative, independence and organization;

· Formation of skills to apply their theoretical knowledge when solving issues raised, use reference and regulatory documentation;

· Preparation for final state certification.

Also improved professional skills:

· The ability to develop and substantiate the technological processes of making culinary products of a given range;

· Select the required raw materials, equipment, inventory, tools, modes technological processes;

· To independently draw up technological documentation, etc.

In the process of training a course work to learn:

· Analyze, compare, evaluate the presented data and possible options solutions to the tasks;

· Systematize the material, draw conclusions;

· Use special and reference literature, periodic, thereby producing and fixing the ability to work with a book, reference material, Make discharge, draw up abstracts.

1. Banquets and their features

Banquet at the table with full service. This type of banquet is a celebration where participants are sitting at a beautifully served table, and waiters are produced by the supply of dishes and drinks. The table does not put any snacks, dishes and drinks.

A banquet at a partial service table is the most common type of banquet. Accommodation at the table, as a rule, arbitrary, however, for honorary guests and a banquet of a banquet of space are provided for in the center of the table. The banquet table is served strictly on the menu with table plates, devices, glass and crystal, napkins. In addition, on a table for 30--40 min Before the arrival of guests are made by cold dishes and snacks, drinks and fruit vases, appliances with spices, make up the table with flowers. The banquet menu usually includes a large range of cold dishes, snacks and various drinks. If the banquet at a partial service table is carried out at lunchtime, then the first dish is added in the menu.

Banquet cocktail. On a banquet-cocktail you can take a large number of guests in a relatively small room. Characteristic features of a cocktail banquet: all guests drink and eat standing; Banquet tables do not arrange, in the hall at the walls or in the corners they put small tables for which cigarettes, matches, put vases with paper napkins, flowers; Plates and devices do not serve each guest, instead of forks, guests use spatsch; Snacks and drinks The waiters offer guests to trays on trays, on several utility tables place trays for collecting used dishes. The menu of the banknet-cocktail consists of cold and hot snacks divided into small portions. Hot drinks offer coffee, tea, cold - juices, water (mineral and fruit), cocktails.

Banquet tea. It is carried out in the afternoon, usually in 16--18 hours. Banquet lasts no more than 2 hours. In the center of the banquet hall put round, oval or rectangular table and chairs (armchairs). Along the walls - sofas, chairs, and between them 1--2 small table covered with colored tablecloths, for flowers, cigarettes, ashtons and matches. Banquet Menu - Tea consists of flour confectionery (cakes, cakes, sweet pies, cookies), chocolate candies, chocolate, jam, honey, sugar, fruits, milk or cream, etc.

The banquet menu sometimes include 1 - 2 sweet dishes - jelly, mousse, cream, ice cream.

The combined banquet is usually common from two or three banquets, such as a buffet banquet and a banquet at the table with full service. For such a banquet require two adjacent halls. At first, guests are invited to the first room with a covered table for a buffet, which offer cold snacks and drinks. Then, after 30--40 minutes, guests are invited to another hall; Prepared for a banquet at the table with full service. After the guests take place at the table, they offer lunch or dinner (depending on the time of day).

2. Banquet-buffet

The name of the banquet-buffet comes from the French "a la buffet", which means "on the plug". The main cutting device during the meal on the banquet is a fork of a snack bar. Banquet-buffet usually organize in cases where a relatively limited time (1--2 hours) needs to take a large number of people. Guests have a free choice of place in the hall. Guests choose dishes and drinks placed on the table, eat and drink standing at the table or near him. At any time, they can leave the banquet without waiting for his end. The bucket-bucket menu consists mainly of snacks, the range of which is much wider than the menu of other banquets. Sometimes there are second hot dishes that serve as a hot snack. All snacks are cut into small portions so that they are comfortable to eat, with the help of one fork.

The reason for a buffet banquet, which is usually official in nature, are business negotiations, signing trade agreements. But it is organized during various anniversaries, family celebrations and other festive events.

Organized (arranged) when:

- There are many guests, and there are few places for their meeting;

- the owners and guests are limited in time;

- The purpose of the meeting is communication, not an abundant meal.

Features:

- one waiter at 18-20 guests (if a buffet with waiters);

- a large number of miniature snacks;

- the duration can be 1.5-2 hours;

- On the buffet can be serviced 4-5 times;

- More guests than on a banquet at the table, with equal areas of the hall.

Order reception:

1. Refine the date, hours of conduct. Number of guests, their composition.

2. Do you need to hang out the state flag.

3. Honorary guests.

4. Does the microphone need.

5. Music program.

6. Drinks during an aperitif.

3. Preparation hall for service

In the menu of the exquisite buffet, 12--16 items of cold snacks and dishes, 1--3 of hot snack snacks, sweet dish (dessert) and coffee (or tea) are provided.

Cold snacks chopped by small pieces, and dishes are placed on a banquet (buffet) table. Moreover, each snack put overall instruments to shift the eats in the guests of the guests.

In the middle of the table, they usually arrange drinks and dishes for them. On the edge of the table every 1,5--2 m, snack bars with stacks and knives with knives are displayed.

Hot snacks, dessert and champagne to it, as well as coffee with cognac spread waiters on trays; consistently offering them to each guest.

On each tray with hot snacks, plates and devices are also exhibited, as a rule.

Participants in the Buret-Futhet first gather in Avanzala, and then invited them to the table. The banquet table in these cases is covered with a tablecloth, the ends of which hangs almost to the floor. Moreover, the table is above the ordinary dining at 10--20 cm. In the middle of the table, drinks, fruits, flowers and drinks for drinks are placed nearby - various cold dishes and snacks, along the edges along the table - stacks of plates, snack cars, knives, bread and spices. But chairs and chairs do not substitute to the table. At the corners of the hall on round tables covered with tablecloths, there are vases with flowers, lay cigarettes, matches and put trays covered with napkins for used dishes and appliances.

When placement of furniture, it is necessary to take into account that the tables must be higher than the usual (90-100 cm). The distance between the wall and the table is 1.5 m so that it is possible to freely pass between them.

Tables can be:

- square;

- rectangular;

- round;

- cruciform;

- 2-storey (track. Floor not more than 50 cm);

- 3-storey.

Special tablecloths are covered on the tables. The choice of tablecloth depends on the type of reception. On the table you can wear a "skirt". Between the tablecloth and the floor should remain 5 cm. When serving, a flower arrangement is set. Cool drinks in bottles put a label to the edge of the table. Juices, fruits and mineral water - In jugs on plates. Squares for snacks are grouped into stacks of 6-10 pieces. Oval or square dishes are set at an angle of 45 degrees.

When arranged snacks, take into account:

First of all, they put those who do not lose their qualities and external view From the effects of temperature.

The last place put fuse, snacks under mayonnaise, oil and caviar.

When making a menu, you need to consider:

On 1 guest to count on 500--400 gr. snacks (various).

You can offer a welcome glass - 50 gr. champagne.

The easiest option of the buffet is canape (tiny sandwiches weighing 60-80 g), a couple of light snacks, tea and fruit.

What should every participant of the buffet banquet know and be able to know?

Going up to the table with a stack of snacks, take the top, then take a snack fork and put on your plate, holding her with a thumb left. After that, at will, you can put 1--2 pieces of bread on the edge of the plate. Then you need to move right or left along the table, thus released the place at the stack of plates to another guest, and choose a snack.

It is necessary to shift the snack to your plate to the plate, which is located on a dish with this snack, without forgetting to put it in place, that is, for a common dish. It is not recommended to recruit many different snacks in your plate. It is better to start with fish and vegetable, and then, putting a plate, a plug and a glass on a tray for used dishes, take a clean plate and put on it like meat snacks and vegetables.

Very often, especially in cases where many guests are invited and difficult to approach the buffurt table, the waiters will additionally deal snacks, forks, plates and bread and offer them guests.

Hot snacks waiters on trays are brought to the hall about 30 minutes after the start of the banquet. Going to the waiter or waiting, when it comes to himself, you need to take a plate from the tray to the left hand, and right to take a skeleton from the cup, standing on the tray, pierce it with a sharp end of a piece of hot snacks and shift to my plate along with a skewer, then take slice of bread. At the same time, each new piece should be taken with a new samp. Filling the plate, you need to move aside and starting it, taking advantage of instead of a shinker. After graduating, skewers and a plate need to be put on a tray for used dishes.

Often, mushrooms are served as a snack in Koxnicians, on the knobs of which paper squeezes are put on, so as not to burn. On the tray of the waiter, except for Koxnets, tea or coffee spoons and bread are also posted.

In this case, you should take the left hand to the Koxnizer for a handle with a papillotype, and the right is a spoon and bread. An empty coxnica with a spoon is also put on a tray for used dishes.

Dessert (sweet dish) in the creams (vases) with teaspoons the waiters usually brought into the hall in about 10-3-7 minutes after the supply of hot snacks, and after it is filled with champagne, spilled in glasses.

After the dessert is eaten and empty creaman with a spoon will be put on a tray for used dishes, you can take a glass with champagne and, moving to the side, drink it in small sips.

After champagne, guests are offered coffee, usually black, spilled in coffee cups, and after him - cognac, spilled in cognac glasses.

Taking a cup of coffee from one tray with my left hand, you can take a glass of brandy from another tray and, departing to the side, drink them alternately in small sips.

At this banquet-buffet ends.

In some cases, the buffet banquet organize that only cold snacks and dishes are exposed on one buffet table, and on others all drinks and appropriate dishes for their use.

4. Equipment

The organization of weddings, corporate party, anniversary or birthday is a serious and troublesome business. Preparations for these important events begins long before the day "X". We must not forget anything, to call everyone, talk with a dozen people and a lot more.

The buffet suggests the free movement of guests in space with a plate and a glass in hand. The utensils for the buffet is one of the important components of the success of the event, because A beautiful dish layout increases the interest and status of the buffet.

Here is some inventory:

· Holder for the Corale buffet (black plastic, stacking, suitable for mini Bowle, as well as for Fugera champagne)

· Miniature cup (borosilicate glass, double walls, withstand temperatures from -200 to +400 degrees, with Rome)

5. Hot snacks for buffet

Chicken rolls with bacon

Ingredients:

Chicken breasts - 2 pieces

Creamy cream - 200 grams

Pepper Bulgarian - 2 pieces

Bacon chearable - 8 slices

Salt, pepper - to taste

Parsley

Step 1. Chicken fillet cut, in total, on 8 longitudinal plates. Each of them are well repulsed, then rub the salt and pepper.

Step 2. Thin layer smeared cream cheese on chicken fillet.

Step 4. We turn all this into a dense roll.

Step 5. Each roll must be wrapped with a bacon sliced.

Step 6. Put the rolls in a slightly lubricated floral oil form for baking. The form should be small - the rolls must lie tightly.

Step 7. We bake for 30 minutes at 180 degrees, after which we cool slightly and submit.

Tiger shrimps Grill

Ingredients:

Tails tiger shrimp - 6 pcs.

Salt to taste.

Pepper - to taste.

Vegetable oil - 50 gr.

Lemon - 100 gr.

Garlic - 5 gr.

Greens - 2 grams.

Fish spice - 1 gr.

Step 1. Clear tiger shrimp tiles (cut the shell and pull out the vertebral pole), salt, pepper.

Step 2. Add fish spice.

Step 3. Sept garlic, add to tiger shrimp tails. Mix. Let stand for a few minutes.

Step 4. Cut the lemon slices. Hang tiger prawns with lemon slices on shrinking.

Step 5. Send it in the oven for 5-7 minutes at 220 degrees or coal. When applying, you can decorate lemon or lime and greens.

banquet Hot Snack Buffet

application

Technological maps

Technical and Technology Map: Julien Mushroom

Requirements for raw materials.

Food raw materials, food products and semi-finished products used to prepare dishes Julien mushroom 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.) The processing of all products used should be carried out in strict accordance with established sanitary standards and rules.

Reception

Name of raw material laying on 1 portion and products weight gross net weight

Mushrooms B. sour cream sauce 97 97

Cheese hard 8 7

Parsley 5 5.

Exit of finished dishes, g 100

Technological process

The finished mushrooms in the sour cream sauce are laid out in the Koxnitsa, sprinkle with grated cheese and baked in the roast cabinet.

Requirements for registration, implementation and storage

According to SanPiN 2.3.6. 1079-01, the temperature of the dishes when the feed must be not lower than 65 ° C.

The permissible shelf life of the dish is juliented mushroom prior to implementation, according to SanPiN 2.3.6. 1079-01, is 2-3 hours at a storage temperature not lower than 65 ° C.

In accordance with the requirements of SanPiN 2.3.6. 1079-01, leave the dish the next day is prohibited.

Quality and safety indicators

Organoleptic indicators of dishes Julien mushroom must comply with the following requirements:

Appearance: products are uniformly cut, the type is peculiar to thermal processing.

Color: peculiar product.

Consistency: Soft enough, non-stitching, vegetables retain the shape of cutting.

The taste and smell: nice, without strangers, to measure sharp, salty.

The nutritional value

The nutritional value of the dish mushroom is 100 g of the product and a yield of 100 g are:

Technological card number 1

Dish name: "Eggplants Stuffed"

Product name	Gross weight (gr.)	Net weight (gr.)	Cooking technology
Eggplant			Prepared eggplants are cut along into two parts, remove seeds, salted, leave for 10-15 minutes. In order for the juice, then washed washed and fill the minced meat. Eggplants are laid on a baking sheet with a small amount of water and baked in the roast cabinet. For minced meat: carrots and parsley are cut into a small cube or straws pass, separately the onions are packed separately, all products are mixed and adding pastened tomato. Puree, fried tomatoes, crushed garlic and bring to a boil and add finely chopped mushrooms (sliced \u200b\u200bsliced). Conduct to taste, served with sauce. Parameter: The consistency is soft, juicy, the color of the ruddy on the cut corresponds to the color of the raw material, from which the mince, taste and smell of moderately salty, with the aroma of used vegetables and spices.
White Mushrooms (Fresh)
Onion
Fresh tomatoes
Tomato Mashed
Parsley
Vegetable oil

Technological card number 2

Name of dishes: "Lamb with vegetables (Ireshtu)"

Product name	Gross weight (gr.)	Net weight (gr.)	Cooking technology
Mutton shovel			The lamb is cut into pieces of 3-4pcs for a portion, poured with water and boils to half-year. The broth is drained (part of the broth leaves) and prepare white sauce on it. Put the lamb in the clay pot, poured part of the broth by 13 from the volume, add chopped potatoes, carrots, onions, loams fresh cabbage, chopped garlic, MR greens, spices. Continue cooking up to half-preparation vegetables in a convectomate or a frying cabinet. Then poured with sauce and bring the dish until readiness. They are released in clay pots, with covers. Parameter (Quality Requirements): Meat is fully communicated until readiness, soft, juicy, vegetables must be well swung, retained the shape of the cutting, partial ribbling of potatoes, the aroma of stewed meat, vegetables and spices is allowed. Consistency homogeneous.
Potatoes
Onion
Cabbage white.
Ready Sauce White Basic
Green Parsley Kinza

Technological card number 3

Name of dishes: "Bifstex chopped"

Product name	Gross weight (gr.)	Net weight (gr.)	Cooking technology
Meat (lamb, pork)			The meat is crushed, add spits, salt and pepper and mix thoroughly. Formulates in the form of cakes and fry the main way. For the side dish, the vegetables are cut and roasted in the main way.
Sweet pepper
Eggplant

Technological card number 4

Dish name: "Broth from chickens"

Product name	Gross weight (gr.)	Net weight (gr.)	Cooking technology
			Bouillon is boiling with weak boiling, removing foam and fat. For 30-40 minutes until the broth is ready to add a sanguble vegetables. The finished broth is filtered, bring up to a boil and stored on the market. They are released with pieces of boiled chickens or indeek.
Bones Kur.
Egg for delay
Parsley root
Onion

Technological card number 5

Dishes Name: "Gaspacho - Cold Soup"

Product name	Gross weight (gr.)	Net weight (gr.)	Cooking technology
Fresh, canned tomatoes.			Perform primary processing of vegetables. Vegetables pouring in a blender. Add balsamika I. olive oil. Let go in the suts, soup bowl. When you leave, you can file in the ridges with croutons, lay ice
Fresh cucumbers (less grains)
Celery Stem
Sweet pepper
Balsamika
Acute chili pepper
Olive oil

Technological card number 6

Dish name: "Gaunda of potatoes"

Product name	Gross weight (gr.)	Net weight (gr.)	Cooking technology
Potatoes			The cooked potatoes are dry, in the hot casserole wipe, stirred and laid on a napkin moistened with water. On the middle of the potato mass lay mince and give it the shape of a roll or couch. Then shut down with a napkin seam inside on a lubricated baking sheet, lubricate the sour cream sprinkled with breadcrumbs, then make 2-3 punctures along, splashes fat and baked. For minced meat: chopped straw and naked cabbage fry add boiled chopped eggs, pepper is mixed. On vacation, they water sour cream or sauces: tomato, sour cream with mushrooms. Sauce can be filed separately.
Cabbage fresh. or Kvash.
Margarine Table
Finished minced
Ready p / f
Output with sour cream:

Technological card number 7

Dishes Name: "Julin of Bird"

Product name	Gross weight (gr.)	Net weight (gr.)	Cooking technology
			Bird boiled without skin. Prepared mushrooms allowed until readiness, fold on a colander and cooled, then the mushrooms are bruised with small straws, the finely globbish onions passer butterAfter that, the prepared mushrooms and the chicken are evenly stirred with onions, fill with cream and with weak boil 3-4 minutes. Then shifted into the coconeps, the surface sprinkles with grated cheese and baked in the roast cabinet before the formation of a ruddy crust, so that the fierce is not burned the Koxnitsy put on a baking sheet with hot water. layer 0.5 cm. Parameter: color golden, smell of cheese, birds, mushrooms, consistency are soft, the taste of mushrooms, birds, onions, molten cheese.
Champignon
Onion
Butter
Cream 20%

Technological card number 8

Dishes Name: "Fryer Fried Potatoes"

Product name	Gross weight (gr.)	Net weight (gr.)	Cooking technology
Potatoes			Prepared by crude potatoes are dry, put into preheated fat. Fry until the readiness is 8-7 minutes. Wrap up on the colander to the fat flow and sprinkle with salt. Parameter: Potato Cutting Single, Single Size, Pierce Crust, Shape Saved, Soft, Crispy, Golden Color, Taste and Potato Smell.
Sunflower oil

Technological card number 9

Dish name: "Potato crocquets with cheese"

Product name	Gross weight (gr.)	Net weight (gr.)	Cooking technology
Potatoes			The potatoes are boiled, wipe, then cooled to 40-50c, the eggs are added, the mass is stirred with grated finely, the balls shape and panic in the egg proteins of breadcrumbs. Fry in deep fryer. Let go as a side dish or an independent dish. Parameter: Color - golden, without pierced, smell and flavor fried, consistency are homogeneous, there should be no cracks.
Crackers (small)
Exit without sauce

Technological card number 10

Dishes Name: Lulle-Kebab

Product name	Gross weight (gr.)	Net weight (gr.)	Cooking technology
Lamb (cutlet weight)			Lamb, onion, felt-raw skipped through the meat grinder, fill with salt and pepper. From the cooked minced meal formulates in the form of a sardel, riding a skeleton, and fry on coals. Decorate with greens. Served with vegetables. Parameter: The taste of lamb meat is juicy, the consistency is soft, moderately salty.
Fat-raw
Onion
Green onion
Parsley

Technological card number 11

Dishes Name: "Ministeron"

Product name	Gross weight (gr.)	Net weight (gr.)	Cooking technology
Onion			Primary processing of vegetables. Swim broth. Space vegetables, bow cutting medium cube, add celery, twisted 15 minutes. Beans soak, peak. To the broth boiling to put vegetables + cube tomatoes, a pastened tomato paste, beans, peak on slow fire. When filing, put a slicer of a fried bacon to the plate, pour with a soup and top with parmesan sprinkle, arrange with greens. Feed 75C.
Celery stem
Fresh tomatoes
Bean Bean.
Tomato paste
Parmesan cheese
Olive oil

Technological card number 12

Dish name: "Risotto with seafood"

Product name	Gross weight (gr.)	Net weight (gr.)	Cooking technology
			Seafood rinse B. cold water And boil (bring to boil and slaughter for another 5 minutes.) Clear garlic. In a pot with a thick bottom, lay out olive oil, add garlic. Dog fire to medium and fry 2-3 minutes, often stirring (to brown). Add chopped seafood and mix thoroughly and continue to extinguish another 5 minutes on high heat. As soon as seafood roasted - pour wine (half) and hot water (Broth from seafood). Onions cut into half rings and fry 2-3 minutes. After that add all rice. When the rice absorbs all the juice, pour the remaining wine, salt and mix. Cook risotto on slow fire, constantly stirring. The liquid will be absorbed in the rice, after adding two more spoons of cutlery broth or water and cook until the liquid does not absorb. Prepare to the readiness of rice. Shortly before the preparedness of rice in risotto add butter.
White wine (dry)
Maskaya salt
Olive oil
Petrushki leaves
Drain. butter
Octames
Shrimp

Technological card number 13

Dish name: "Sate from Eggplant"

Product name	Gross weight (gr.)	Net weight (gr.)	Cooking technology
Eggplant			Prepared eggplants cut into circles and put in salted water for 30 minutes Onions cut into rings, fry and lay out in dishes with a thick bottom, carrots cut into circles, fry and put on onion, sweet pepper remove seeds, cut into straws and put on top of a carrot, eggplant to fry to a golden crust and lay out on top of pepper, add fine chopped garlic Greens, tomatoes clean, cut into circles, cover with a lid and bring to a boil and on low heat to stew 50 minutes. Bring to taste and decorate greens. Parameter: Color - appropriate products, taste stew vegetables, Sweet, fragrance of stews of vegetables, soft consistency.
Bell pepper
Fresh tomatoes
Onion
Vegetable oil

Technological card number 14

Name of the dish: "Solyanka Mushroom"

Product name	Gross weight (gr.)	Net weight (gr.)	Cooking technology
Fresh champignons			Solyanka is preparing in the usual way. Boiled fresh mushrooms are shining and put in boiling broth decoction simultaneously with other products and spices.
Onion
Pickles
Tomato Puree.
Butter
Mushroom decoction

Technological card number 15

Dishes Name: Fish Salonka

Product name	Gross weight (gr.)	Net weight (gr.)	Cooking technology
			Pastened bow and tomato puree, sweetened cucumbers, capers with brine, spices are put in boiling broth. Solyanka is adjusted to a boil and boil 5 minutes to 10 minutes. On vacation, the pieces of fish, sliced \u200b\u200bpuzzles are put on the readiness of the pieces of fish, sliced \u200b\u200bpuzzles, lay the olives, lemon circles and sprinkled with finely chopped greens.
Onion
Pickles
Tomato. puree.
Butter
Fish broth

Conclusion

Thus, the buffet menu consists mainly of snacks, the range of which is significantly wider than the menu of other banquets.

Sometimes in the banquet menu - Furshet include second hot dishes, such as a lamb, a piglet or turkey, fried, and others that serve as a hot snack. The meat is pre-cut into small slices, then they give the shape of the carcass. Eating this dish using a snack plate and snacks. All snacks are prepared (cut) in small portions so that it is convenient, they are standing with the help of one fork.

A variety of dishes served on a buffer, the difference between the menu depends not so much from the products, but from the fantasy of the chef, or rather, from his knowledge, skills, creative vein and culinary erudition.

In addition, traditional mini pies, tartlets salads, hot snacks, desserts and drinks are included in the buffet menu.

Abundance and variety of snacks is characteristic feature buffets. All buffet dishes distinguishes originality in the design, portability, refinement. Simplicity and expressive design, a wide range of dishes and snacks allow you to satisfy various tastes.

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21. V. Usov Organization and service at catering establishments. -M.: Academy, 2005.

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