Poached fish cooking technology and technological map. Sturgeon dishes

Name of products			Cooking technology	Quality requirement	Submission rules
Industrially prepared fish fillet: catfish or zander			Fish are poached in links or whole carcasses in a small amount of broth or water. A white broth is prepared on the base of the broth. The finished fish is cut into portions and brought to a boil in the broth. Spread in a portion pan and warm in the oven.	The fish must be cooked and fully retain its shape. Clots of coagulated proteins are not allowed on the surface.	Boiled potatoes or mashed potatoes are placed on a heated dish. Hot pieces of fish are placed nearby. The fish is poured with white sauce. The dish is warmed up before the holiday, then decorated with herbs, you can also decorate with a slice of lemon.
Onion
Parsley (root) or Celery (root)
poached fish
Garnish (recipe No. 331)
Sauce (recipe No. 372)
Exit

Application No. 6. Technological scheme of the dish "Fish poached with basic white sauce"

Watering

Application number 7. Technological map of the dish "Tea with lemon"

Name of products		Cooking technology	food quality requirements	Rules for serving dishes
Tea - brewing Recipe No. 942		Tea is brewed in a porcelain teapot, which is rinsed with hot water before brewing. Tea is poured into a teapot for a certain number of servings, poured with boiling water for about 1/3 of the teapot volume, insisted for 5-10 minutes, covered with a napkin, and then topped up with boiling water.	Taste, aroma and appearance tea should correspond to this type of drink.	Tea is served in cups or in glasses with glass holders. The cup should be turned with the handle to the left, the teaspoon on the saucer with the handle to the right. The lemon is cut into thin circles and served on a rosette. The serving temperature must be at least 75°C.

Application number 8. Technological scheme of the dish "Tea with lemon"

tea for brewing

In a porcelain teapot rinsed with hot water

Pour boiling water over 1/3 of the volume

Bring to a boil

Cover with a napkin and let it brew for 5-10 minutes.

Top up with boiling water

Welding

Innings*

Cut into circles

* Hot: The glass is placed in a glass holder, sugar is served separately in a socket in a place with a lemon

Bibliography

1. Cooking: a textbook for the beginning. prof. Education / L. G. Shatun. - M .: Publishing Center "Academy", 2008 - 320 p.

2. Collection of recipes for dishes and culinary products: studies. Allowance for the beginning. prof. education / N. E. Kharchenko. - 2nd ed., erased. - M.: Publishing Center "Academy", 2008 - 496 p.

3. Commodity science of food products: a textbook for the beginning. prof. Education: textbook. Benefit for Wednesdays. prof. Education / Z. P. Matyukhina, E. P. Korolkova. - 4th ed., Sr. - M .: Publishing Center "Academy", 2006. - 272 p., p. col. Il.

4. Collection of recipes for dishes and culinary products: For enterprises of societies. nutrition / Author-comp.: A. I. Zdobnov, V. A. Tsyganenko. - K .:, LLC "Publishing House Ariy", M .: IKTC "Lada", 2008. - 680 p.: ill.

5. http://informan.ru/2008/02/20/konservirovannyj-zelenyj-goroshek/

6. http://www.eda-server.ru/prjan/085.shtml

7. http://www.harlanthejester.com/?page_id=65

Real techno- routing developed in accordance with GOST 31987-2012 and applies to the dish Fish in Russian produced by the facility Catering.

1. REQUIREMENTS FOR RAW MATERIALS

food raw materials, food products and semi-finished products used for cooking must comply with the requirements of current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, safety and quality certificate, etc.)

3. RECIPE

Name of raw materials and semi-finished products \Gross\Net

																		I				II						III
																	BRUT		NETT		BRUT		NETT				BRUT		NETT
																	THEN		O		THEN			O			THEN		O
	Sturgeon																311	154			248	123					188	93
	or stellate sturgeon																290	154			232	123					175	93
	or beluga																306	154			244	123					185	93
	or zander																298	152			239	122					178	91
	or ocean horse mackerel																330	152			265	122					198	91
	or cod*																200	152			161	122					120	91
	or sea bass*																217	152			174	122					130	91
	or boar fish																317	149			253	119					189	89
	or sea burbot*																222	162			178	130					133	97
	From semi-finished products:
	mackerel indian																165	140			132	112					99	84
	ocean																197	152			158	122					118	91
	or zander
	Or cod																175	152			140	122					105	91
	Or sea bass																179	152			144	122					107	91
	From fillets produced
	industry:
	Zander																165	152			133	122					99	91
	Or horse mackerel
	oceanic, or cod																158	152			127	122					95	91
	Or sea bass																162	152			130	122					97	91
	Or an Indian mackerel
	ocean																157	151			125	120					94	90
	Weight																-	125			-	100					-	75
	fish
	Carrot																10				8	6					5	4
	Onion																5	4			4	3					2,5	2
	Parsley (root)																-	7			8	6					5	4
	Pickles																15	9/8**			12	7/6**					10	6/5**
	fresh champignons																18	14/10			14	11/8*					12	9/6**
																		***					**						*
	Or fresh porcini mushrooms
																	17	13/10			14	11/8*					11	8/6**
																			***				**						*
	capers																10		5		8			4			-			3
	Olives																15	10			12	8					-		-
	Sauce PF																-	75			-	75					-	50
																	-	100			-	100					-	60
	Weight of sauce
	filler
	Garnish PF																-	150			-	150					-	150
	Lemon																8	7			-			-			-		-
	Exit																-	382			-	350					-	285

• * Bookmark rates are given for cod, sea bass, gutted headless burbot.
• ** Mass of ready pickled cucumbers.
• *** Mass of boiled mushrooms.

4. TECHNOLOGICAL PROCESS

Portioned pieces of fish with skin without cartilage or with skin without bones are stewed. Prepare the garnish for the sauce. Carrots and parsley are cut into small cubes and allowed. Mushrooms are boiled and cut into slices. Pickled cucumbers are peeled, seeds are removed, cut into slices and stewed. The onions are cut into half rings and scalded, the capers are squeezed out of the brine, the pits are removed from the olives. Prepared products are mixed, put in tomato sauce and bring to a boil. Olives can be used instead of olives.

Cartilage can be added to a dish of fish of the sturgeon family - 25, 15, 10 g, respectively, and the yield increases.

On vacation, the fish is poured with sauce, a slice of lemon is placed on top, and garnished. Garnish - boiled potatoes.

The sauce is tomato.

1. REQUIREMENTS FOR DESIGN, IMPLEMENTATION AND STORAGE

Serving: The dish is prepared according to the consumer's order, used according to the recipe of the main dish. Shelf life and sale according to SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01

1. QUALITY AND SAFETY INDICATORS

6.1 Organoleptic quality indicators:

Appearance - Characteristic of this dish.

Color - Characteristic of the products included in the product.

Taste and smell - Characteristic for the products included in the product, without foreign tastes and odors.

6.2 Microbiological and physico-chemical parameters:

According to microbiological and physico-chemical indicators, this dish meets the requirements technical regulations Customs Union “On food safety” (TR TS 021/2011)

1. NUTRITIONAL AND ENERGY VALUE

Proteins, g Fats, g Carbohydrates, g Calories, kcal (kJ)

Fish dishes

TECHNOLOGICAL CARD No. 07001

Fish (fillet) poached

Product name
	Gross weight, g	Net weight, g
or fresh onion
Dried parsley roots
Bay leaf
Exit:

Minerals, mg

Vitamins, mg

Cooking technology: the prepared fish fillet without bones on the skin is washed, portioned pieces are cut, several cuts are made on the skin and placed in trays or gastronorm containers with high sides in one row with the skin up, water is added (0.3 l of liquid per 1 kg of fish) so that the liquid covered the fish by 1/4 of the volume, add salt, onion, parsley root, bay leaf and let the fish in a sealed container for 10-15 minutes.

Serving temperature: 65±5°С.

Implementation period:

TECHNOLOGICAL CARD No. 07002

Fish (fillet) stewed in tomato sauce with vegetables

Product name	The consumption rate of products for 1 serving with a net weight of 100 g
	Gross weight, g	Net weight, g
Cod fillet (or haddock, or saithe, or pollock, or hake, or sea bass, or pike perch, or mullet) frozen DP
Drinking water
Peeled table carrots semi-finished product or fresh table carrots
Onion fresh peeled semi-finished product or fresh onion
tomato paste
Vegetable oil
Citric acid
Sugar
Bay leaf
Low sodium iodized salt
Exit:

In 100 grams this dish contains:

Minerals, mg

Vitamins, mg

* Gross weight of fish based on glaze content of 5%. If the glaze content is different, the gross weight of the fish fillet must be recalculated.

Cooking technology: peeled vegetables are washed with running water for 5 minutes. The prepared fish fillet without bones on the skin is washed, cut into portions, placed in trays or gastronorm containers with high sides in one row with the skin up, water is added (0.3 l of liquid per 1 kg of fish) so that the liquid covers the fish by 1 / 4 volumes, add salt (1/2 of the prescription rate) and stew. Chopped carrots, onions, tomato paste are stewed in a small amount of water with the addition of vegetable oil. Poached fish and vegetables are placed in a container, alternating a layer of vegetables and fish, salt is added (1/2 of the prescription rate), 2% solution citric acid, fish broth (obtained by stewing fish) and stew until tender for 20 minutes. Bay leaf is added 5-7 minutes before the end of stewing.

Supply temperature: 65±5° С.

Implementation period: no more than 2 hours from the moment of preparation.

TECHNOLOGICAL CARD No. 07003

Fish (fillet) baked

Product name	The consumption rate of products for 1 serving with a net weight of 100g
	Gross weight, g	Net weight, g
Cod fillet (or haddock, or saithe, or pollock, or hake, or sea bass, or pike perch, or mullet) frozen DP
Wheat flour 1 grade
Vegetable oil
Salt enriched with reduced sodium content
Exit:

100 grams of this dish contains:

Minerals, mg

Vitamins, mg

*Gross weight of fish based on glaze content of 5%. If the glaze content is different, the gross weight of the fish fillet must be recalculated.

Cooking technology: the prepared fish fillet on the skin is washed, cut into portions, sprinkled with salt, breaded in flour, spread on a greased vegetable baking sheet and baked in a combi steamer in the “Heat” mode at a temperature of 170-180 ° C for 5-7 minutes, then turned over and bring to readiness in the "Heat-steam" mode for another 5-7 minutes. In the oven, the fish is baked at a temperature of 250-280 ° C on both sides for 5-7 minutes on each side until cooked.

Serving temperature: dishes 65±5°С.

Implementation period: no more than 2 hours from the moment of preparation.

TECHNICAL AND TECHNOLOGICAL CARD No. Poached fish fillet

1. APPLICATION AREA

This technical and technological map has been developed in accordance with GOST 31987-2012 and applies to the dish Fish fillet stewed produced by a public catering facility.

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for cooking must comply with the requirements of current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, safety and quality certificate, etc.)

3. RECIPE

Name of raw materials and semi-finished products \Gross\Net

					I		II		III
				BRUT	NET	GRUTT	NET	GROSS	NET
				THEN		O
Catfish (except oceanic)				304	152	244	122	182	91
Or pike perch				298	152	239	122	178	91
Or pike (except sea)				330	152	265	122	198	91
Or sea bass*				217	152	174	122	130	91
Or whiting*				200	152	161	122	120	91
Or ice fish				325	156	260	125	196	94
From semi-finished products:

	Catfish (except oceanic)																	177	152		142	122		106	91
	Or pike perch																	197	152		158	122		118	91
	Or pike (except sea)																	200	152		161	122		120	91
	Or sea bass																	179	152		144	122		107	91
	Or ice fish																	190	156		152	125		115	94
	From fillets produced
	industry:
	catfish or zander																	165	152		133	122		99	91
	Or oceanic horse mackerel																	158	152		127	122		95	91
	Or hake silver																	182	164		147	132		110	99
	Onion																	6	5		5	4		4	3
	Parsley (root)																	7	5		5	4		4	3
	Or celery (root)																	7	5		6	4		4	3
																		-	125		-	100		-	75
	Weight
	fish
	fresh champignons																	53	40/28**		28	21/15**		-	-
																		49	37/28**		26	20/15**		-	-
	Or fresh porcini mushrooms
	Lemon																	8	7		-	-		-	-
	Garnish PF																	-	150		-	150		-	150
	Sauce PF																	-	75		-	75		-	50
	Exit																	-	385		-	340		-	275

• * Bookmark rates are given for sea bass, whiting, gutted and decapitated.

• ** Mass of boiled mushrooms.

4. TECHNOLOGICAL PROCESS

Portioned pieces of fish, cut from boneless fillets with skin, are placed in a bowl in one row, hot water or broth is poured, salt is added, onions, roots, spices are added, mushroom decoction and allow 10-15 minutes.

When on vacation, sliced ​​​​mushrooms, lemon are placed on the fish and garnished. The sauce is served separately or poured over the fish.

Side dishes - boiled potatoes, mashed potatoes, boiled vegetables with fat.

Sauces - white main, steam, tomato.

1. REQUIREMENTS FOR DESIGN, IMPLEMENTATION AND STORAGE

Serving: The dish is prepared according to the consumer's order, used according to the recipe of the main dish. Shelf life and sale according to SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01

1. QUALITY AND SAFETY INDICATORS

6.1 Organoleptic quality indicators:

Appearance - Characteristic of this dish.

Introduction

1. Commodity characteristics of sturgeons

1.1 Chilled fish

1.2 Frozen fish

1.3 Water, lipids, carbohydrates

1.4 Vitamins, enzymes, minerals

1.5 Physico-chemical changes occurring in fish

2. Technology of cooking poached fish

2.1 Recipe for poached fish dishes

3. Organization of the work of the fish shop

4. Sanitary requirements to implementation finished products

5. Labor protection when working in a fish shop

Conclusion

List of used literature

Applications

Introduction

Food is the basis of human life. How a person eats depends on his health, mood, and ability to work. Therefore, human nutrition is not only his personal, but also a public matter. The French physiologist Bormat-Savarin owns the expression: "The animal is sated, the person eats, the smart person knows how to eat." "Knowing how to eat" has nothing to do with satisfying hunger. The ability to eat implies reasonable, moderate and timely nutrition, that is, a culture of nutrition. And this very difficult science-culture of nutrition must be learned, learned from a young age, while a person has not yet acquired diseases from immoderate nutrition. So the kitchen is a very serious matter and requires a respectful attitude.

In past centuries, the Ukrainian people were distinguished by good health. Our National cuisine. Due to its uniqueness and originality, it has long become popular in the world. What did they eat and drink themselves, and our ancestors regaled the guests?

Snacks are one of the highlights. Ukrainian cuisine, which differs in this way in cold and hot snack dishes, especially fish, which is not found in any foreign culinary. Snacks can be salads, vinaigrettes, pates, aspic dishes, jellies, boiled and fried meat, fish, Domestic bird, game with hot spices and sauces, all kinds of pickles and marinades, and other culinary products.

By developing its ear and satisfying its need for pleasure, mankind has created music. Fine arts appeared as a result of the human eye's need for beauty. Smell and taste are as important as sight and hearing. To please them, the "kitchen" art of cooking arose. The flight of fantasy, and the author's improvisation in culinary creativity are limited by only two conditions: healthy and tasty.

Everyone knows that food is necessary for the normal functioning of the body.

Throughout life, the human body continuously undergoes a metabolism and energy exchange. The source of building materials and energy necessary for the body are nutrients that come from the external environment, mainly with food. If food does not enter the body, a person feels hungry. But hunger, unfortunately, will not tell you what nutrients and in what quantity a person needs. We often eat what is tasty, what can be prepared quickly, and do not think about the usefulness and good quality of the products used.

A person consumes an amount of food that is about 1400 times his body weight. About 70 chemical elements in various combinations are required by the body to complete its development. This material gives us food. A person in the process of life performs a huge internal and external work. Whether he lies, resting, whether he is engaged in physical or mental labor, he expends energy in one form or another. At complete rest, a person spends about 1780 calories per day on internal work. So, in an adult young man leading a physically moderately active lifestyle, daily energy consumption is 2800-3000 kcal, of which approximately 60% is spent on maintaining life in a state of complete rest, about 7% on digestion and the rest is mainly for physical activity.

Doctors say that a full-fledged balanced diet - important condition maintaining the health and high performance of adults, and for children also a necessary condition for growth and development.

For normal growth, development and maintenance of life, the body needs proteins, fats, carbohydrates, vitamins and mineral salts in the right amount.

Irrational nutrition is one of the main causes of cardiovascular diseases, diseases of the digestive system, diseases associated with metabolic disorders.

Regular overeating, consumption of excess carbohydrates and fats is the cause of the development of metabolic diseases such as obesity and diabetes.

They cause damage to the cardiovascular, respiratory, digestive and other systems, sharply reduce the ability to work and resistance to diseases, reducing life expectancy by an average of 8–10 years.

Rational nutrition is the most important indispensable condition for the prevention of not only metabolic diseases, but also many others.

The nutritional factor plays an important role not only in the prevention, but also in the treatment of many diseases. Specially organized food, the so-called medical nutrition- a prerequisite for the treatment of many diseases, including metabolic and gastrointestinal.

Medicinal substances of synthetic origin, unlike food substances, are alien to the body. Many of them can cause adverse reactions, such as allergies, so when treating patients, preference should be given to the nutritional factor.

In products, many biologically active substances are found in equal, and sometimes in higher concentrations than in the applied medicines. That is why, since ancient times, many products, primarily vegetables, fruits, seeds, herbs, have been used in the treatment of various diseases.

Creating the necessary conditions to meet the needs of people in good nutrition at the place of work, study, residence and recreation, improving the quality of service and providing additional services by public catering enterprises are the most important socio-economic tasks of the state. Of paramount importance in this regard is a set of measures aimed at the rational organization and development of a network of public catering enterprises, the construction of new enterprises and the reconstruction of existing ones, the introduction of advanced technologies and forms of service. The development and improvement of the public catering industry largely depends on its material and technical base, the introduction of progressive scientific and technological achievements into projects.

Fish thanks to excellent palatability and high nutritional value has long occupied a very important place in our diet. Its meat has a delicate structure and is easily amenable to various cooking. This determines the great importance of fish dishes and their widespread use not only in the daily diet, but also in dietary and baby food.

Dishes prepared from fish are rich in proteins, fats, vitamins, and various extractives. Fish can be cooked boiled, poached, stewed, fried, baked. For the preparation of most second courses, fish is used with the skin in order to maintain the shape of portioned pieces. When applying fish meals you can sprinkle with chopped parsley, celery and dill.

1. Commodity characteristics of sturgeons

Sturgeon family

Sturgeons have an elongated fusiform body, covered with five rows of bone formations-scutes: two abdominal, two lateral and one dorsal between which small bone plates are scattered. The snout is elongated, conical or spatulate. The mouth is transverse, lower, on the lower side of the snout there are four antennae. The caudal fin is unequal, the skeleton is cartilaginous.

Sturgeon meat is white with layers of intermuscular fat, characterized by excellent taste and nutritional properties. Sturgeon caviar is an exceptionally valuable food raw material. The dorsal chord is used to produce a screech. The yield of the edible part is about 85%. As a rule, sturgeon fish are sold in frozen form - gutted.

Fish are used for cooking mainly dried and smoked balyks, hot smoked products, natural canned fish, caviar products, and in cooking for fish soup, soups (from heads and cartilage), jellied and boiled dishes, fillings for pies, kulebyak, pies (from screech).

Commercial sturgeons include two genera: the Beluga genus and the sturgeon genus.

Beluga genus represented by two species - beluga and kaluga.

Sturgeon genus It is represented by several species, including Russian and Siberian sturgeon, spike, stellate sturgeon, sterlet, bester.

All sturgeons are either anadromous or freshwater; for throwing caviar, passers-by, as well as those living in lakes, enter the rivers. Sturgeons are extremely fertile and the number of testicles in large individuals is estimated at several million. In addition to the spring passage to the rivers for spawning, sturgeon fish sometimes enter the rivers in the fall for wintering. These fish keep mainly at the bottom, feed on various animal foods: fish, mollusks, worms, insects.

Sturgeons (namely, representatives of the genus Acipenser) are of great commercial importance, they were originally called red fish - for their special value. Their meat is highly valued, an even more valuable product is the famous black caviar; in addition, the swim bladder provides valuable glue, the dorsal string is eaten under the name vyazigi.

Currently, commercial sturgeon fishing is carried out only in the rivers of the Caspian Sea - the Volga and Ural deltas, as well as in Iran. Every year, the international organization CITES determines fishing quotas for each of the countries of the Caspian Sea. The size of the quota directly depends on the number of sturgeon fry released from special seaside fish hatcheries into the Caspian Sea.

With quota cuts and occasional total trade bans, industrial sturgeon farming in fish farms around the world is becoming increasingly important, and there is a possibility that in the future this will become the main source of precious black caviar on the market.

Russian sturgeon

Siberian sturgeon

1.1 Chilled fish

Chilled - a fish is considered to have a temperature in the thickness of the meat near the spine from -1 to +5 ° C. Timely lowering the temperature inside the muscle tissue and maintaining it at a level close to the cryoscopic point of tissue juice, a decrease in enzymatic activity makes it possible to delay the onset of spoilage of the fish, and keep it fresh for some time. Currently, several methods of cooling fish are used: crushed ice, special types of ice, chilled sea water and mortar table salt, a mixture of ice and salt, cold air .

Cooling fish with special types of ice - scaly, snowy, with the addition of antibiotics (biomycin -5 g of the drug per 1 ton of ice) or antiseptics.

Flake and snow ice have certain advantages over conventional finely crushed ice. With a large cooling surface, these types of ice reduce the temperature in the body of the fish faster and do not injure it with sharp edges.

Ice with added antibiotics or antiseptics delays the development of most types of bacteria that cause spoilage of fish. Cooling the fish this way is more efficient.

Cooling fish with sea water and salt solution - are used mainly in those cases when it is sent for technological processing. This method of cooling avoids the disadvantages that are typical for cooling fish with ice. On fishing vessels, cold sea water is widely used to cool fish, and at coastal enterprises, a 3-5% solution of table salt with a temperature of - 3, - 4 ° C is also used. To increase the efficiency of cooling, in a chilled liquid, as well as in ice, may add antibiotics or antiseptics.

Cooling fish with a mixture of ice and salt are used only in cases where the fish is subsequently sent to the ambassador. At an air temperature of 5 to 20 ° C, the approximate dosage of ice is 80% by weight of the fish, salt - 20%.

Cooling fish with cold air with a temperature of -2 -3 ° C is rarely used, since the process is slow, and the presentation of the product deteriorates. When the fish is cooled, physical and biochemical changes occur in it. : increases the density of muscle tissue and the viscosity of tissue juice; weight decreases due to partial evaporation of moisture; the development of bacteria is sharply slowed down; the activity of biochemical processes characteristic of post-mortem changes in fish decreases; the rancidity of fat and the destruction of vitamins are delayed, which favorably affects the preservation of quality chilled fish within a limited period of storage and transportation.

The cutting of fish must be correct. The consistency of the fabrics is dense, elastic, if the fish is placed on the palm of your hand, it does not bend. In the 2nd grade, a slightly weakened, but not flabby consistency is allowed, as well as knocked down scales. Check the consistency by probing the fleshy parts of the fish.

Smell - fresh, without discrediting signs; in places of consumption, in fish (except for sturgeons), a slight sour smell is allowed, which is easily removed by washing.

Transported chilled fish at a temperature of 5 to -1 o C (by rail, road and water transport), observing the rules and instructions for the transportation of perishable goods.

Chilled fish should be stored at refrigeration enterprises and trade bases, at a temperature of 5 to - 1 ° C and a relative humidity of 95-98% for 8-9 days; at trade enterprises in refrigerators at a temperature of -2 to 0 ° C for no more than 2 days, and in boxes with ice no more than a day.

1.2 Frozen fish

ice cream - fish is considered, the temperature of which inside the muscles is brought to -6-10 ° C and below. Freezing is the most common and highly effective way canning, which allows to provide a year-round supply of fresh fish to the population. Fish is frozen by natural cold, in air freezers, ice-salt mixture, brine and liquid nitrogen.

natural freezing produced in winter in places of catch. Live fish, laid out on ice at an air temperature below -25 ° C and windy weather, freezes very quickly, products of exceptionally high quality.

air freeze are carried out in quick freezers on fishing vessels or in freezers of refrigerators at temperatures from -23 to -35 ° C and below, usually with intensive air circulation. Fish frozen in this way has a natural color, bright red gills, light bulging eyes; fins and gill covers are pressed to the body. Intensive freezing provides a high quality product.

Ice-salt freezing carried out with a mixture of ice and salt, and brine - cold saline solution. Distinguish contact and non-contact freezing. With the contact method, the fish is directly immersed in brine or sprinkled with an ice-salt mixture. In this case, the surface layer of the fish is slightly salted, the color fades somewhat, there may be cases of deformation and damage to the skin of the fish with pieces of ice. Non-contact freezing is carried out in brine-tight metal containers, trays, etc. In this case, the quality of the goods is higher. Some types of frozen fish are glazed with an ice crust, which can significantly delay the processes of oxidation and shrinkage during storage.

Freezing fish with liquid nitrogen , having a boiling point of 195.6 ° C (pressure 760 mm Hg), is carried out by spraying liquid gas in special installations. This method of freezing allows you to get a very high quality product with a large yield of finished products.

Range frozen fish products is determined by the type of fish, the method of cutting fish. Depending on the type of cutting, frozen fish is produced: Uncut, Gutted with the head, Gutted Gutted and decapitated Gillless.

Requirements for to to the quality of frozen fish of all types for grades 1 and 2, in terms of texture, smell (after thawing) and cutting, they are basically the same, and in appearance they are specific for each species.

At trading enterprises, frozen fish in refrigerators should be stored at a temperature of -5 ... - 6 ° C for no more than 14 days, at 0 ° C - for a day, if there are no refrigerators for less than a day.

For packaging of various types of ice cream, containers are selected taking into account the best preservation of the quality of fish during transportation and subsequent storage. They mainly use cardboard and wooden boxes with a net weight of 40 kg, as well as wicker boxes, dry-packed barrels, bales and bast bags weighing no more than 50 kg, linen bags, linen - jute - kenaf, napkins and bags made of parchment, parchment or polymeric materials, waxed or polymer-coated cardboard boxes with a capacity of up to 1 kg, followed by their placement in wooden or corrugated cardboard boxes.

1.3 Water, lipids, carbohydrates

Water , which is part of fish meat, is both in a bound and in a free state. The ratio of bound water to free water in fish of different families is different: for example, in cod it is 1:13, and in pike 1:14.

Carbohydrates are represented mainly by glycogen. Although the role of carbohydrates in nutritional terms is small due to their low content, they influence the formation of taste, smell and color of fish products. It is believed that the darkening of meat during drying, drying and roasting, etc., also occurs due to the formation of melanoids. The sweet taste of fish and broths is due to the hydrolytic breakdown of glycogen to glucose.

Carbohydrates also play an important role in the postmortem changes in fish (rigidity, autolysis).

Fish fats are a mixture esters glycerin and fatty acids. important distinctive feature fats is the predominance of unsaturated fatty acids in their composition (up to 84%) and the presence among them of highly unsaturated fatty acids with 4-6 double bonds, which are absent in the fats of terrestrial animals.

Unlike the fats of warm-blooded animals, fish oil has a liquid consistency with a specific taste and smell, and is also easily absorbed by the human body, characterized by a high nutritional value, is a valuable source of acids not synthesized in the body (linolenic, linoleic and arachidonic), which normalize fat metabolism and contribute to the excretion of cholesterol from the body. Fat in the body of fish is distributed unevenly, and this depends on the type of fish and their physiological characteristics. At different fish fat is concentrated in different parts of the body.

1.4 Vitamins, enzymes, minerals

Mineral composition fish meat compared with animal meat is characterized by exceptional diversity. Most of all, fish meat contains phosphorus, calcium, potassium, sodium, magnesium, sulfur, chlorine. Elements such as iron, copper, manganese, cobalt, zinc, iodine, bromine and others were found in small quantities. sea ​​fish richer in mineral content than freshwater, for example, freshwater has an almost complete absence of iodine, bromine and copper.

vitamins . In fish, the presence of many vitamins is noted, which makes it possible to classify it as a fortified product. Vitamins play a very important role in the metabolic processes in the human body.

Fish mainly contains fat-soluble vitamins A and D, and among the water-soluble vitamins of group B, nicotinic acid, there are a lot of them in the liver, caviar, internal fat, and are also present in the fish meat itself.

Enzymes – Numerous biologically active, water-soluble protein substances, reg. the ability to accelerate biochemical processes. Tissue enzymes include: cathepsin, whose activity in mice. The tissues of fish are 6-8 times higher than in mice. Dr. warm-blooded living things. The active proteolytic complex is the enzymes of gastric and pancreatic juices.

1.5 Physico-chemical changes occurring in fish

Freshly caught, freshly sleeping or stunned (checked) fish is a perishable commodity. Such fish comes to the consumer very rarely, as a rule, in early spring or late autumn and only in fishing areas.

In dormant fish (1-2 hours after the catch) under the action of tissue enzymes, and then microorganisms during room temperature, intense physical and biochemical changes occur, ultimately leading to its deterioration. These changes are conditionally divided into the following stages: mucus secretion, rigor mortis, autolysis and putrefaction.

Mucus secretion especially intensively occurs during the initial period of storage, on its surface there is an increased secretion of mucus, which abundantly covers the entire body. The composition of this mucus includes up to 9% of nucleoalbumins, glycoproteins, phosphatides, cholesterol and other organic substances, which are a good nutrient medium for the development of microorganisms. Therefore, during the storage of sleeping fish, the mucus begins to become cloudy and emit an unpleasant sour, and then putrid odor, but if the mucus is washed off in running water in a timely manner, then bacteria can be prevented from entering the muscle tissue.

Rigor - the process in which, under the action of myosin in fish, ATP breaks down into ADP and phosphoric acid. But, if in living fish, this process is reversible, then in sleeping fish it is irreversible. A fish that has fallen asleep, but has not yet passed the stage of rigor mortis, is a completely benign commodity. Such a fish has light protruding eyes, red gills, an elastic dense body, clean and odorless mucus on the surface. If you put the fish on the palm of your hand or take it by the middle of the carcass, then it does not bend. This is a sign of fresh fish.

Autolysis - the process of intensive breakdown in sleeping fish of proteins, fats and other chemicals into simpler compounds under the action of tissue enzymes. In muscle tissue during this period, the content of nitrogenous extractive substances increases, albumoses, peptones, polypeptides, amino acids accumulate, and the amount of free fatty acids increases. These products are quite benign, so autolysis cannot be considered as a phenomenon of fish spoilage. In the state of autolysis, the muscle tissue of the fish, as a result of the destruction of collagen, acquires a soft, and then flabby texture, the body loses its elasticity, and a sour smell appears in the gills and on the mucus. With the formation of products of enzymatic cleavage, favorable conditions are created for the development of bacteria that cause putrefactive spoilage of fish.

2.Technology of cooking stewed fish

Poached is a fish cooked in a small amount of water or broth with the addition of aromatic vegetables, mushrooms, cucumber pickle and grape wine. Let the fish in a sealed container on the stove or in the oven.

Whole fish is allowed, in links and portioned pieces - layered (kruglyash) or from fillets. In general, sterlet, trout, whitefish, eel and others are allowed; links - sturgeon fish; portioned pieces in unplastered form - flounder, halibut, burbot, and most other fish - portioned fillet pieces.

Portioned pieces of fish are placed in one row in a saucepan or on a baking sheet, and sturgeon links and whole fish are placed on the grate of a fish boiler, sprinkled with salt, pepper, chopped onions, parsley are added, poured with broth obtained from fish food waste, or water (0, 3 l per 1 kg of fish), cover the dishes with a lid and cook in the oven or on the stove. To improve the taste and aroma of stewed fish, white is added to the broth during cooking. dry wine or champagne (100g per 1kg of fish), fresh champignons(150g per 1kg of fish) or their decoction.

Cod, catfish, tench, carp are also stewed in beer. The duration of poaching portioned pieces is 10-15 minutes, and links of sturgeon and whole fish - from 25 to 45 minutes, depending on the size of the fish.

The broth obtained after stewing the fish is used to prepare the sauce, champignons are used as a side dish in the sauce.

Poached fish is garnished with boiled potatoes, champignons, porcini mushrooms, crayfish tails, lemon slices without zest and seeds. You can let go to dishes from stewed fish vegetable salads, cucumbers, tomatoes.

2.1 Recipe for poached fish dishes

Fish poached in Russian

Servings: 4

Required products:

processed sturgeon or beluga - 620 g

butter - 12 g

dry white wine - 30 g

spices - to taste

tomato sauce - 300 g

onion - 20 g

carrots - 30 g

capers - 30 g

olives - 30 g

parsley root - 30 g

pickled cucumbers - 50 g

champignons - 50 g

boiled potatoes for garnish - 400 g

olives - 20 g

lemon - 4 slices

Cooking technology

Pieces of sturgeon are scalded with boiling water, cleaned of protein clots, placed in a shallow dish greased with oil, poured with hot water or fish broth so that the fish is covered by a quarter, add onion, parsley, salt, peppercorns and wine. Let it boil for 15-20 minutes under a closed lid. Ready fish is stored until serving in the broth.

Prepare the garnish for the sauce. Carrots and parsley are cut into small cubes, stewed, onions are cut into slices or half rings and also stewed. Cucumbers are peeled and seeds are peeled, cut into slices, stewed in the broth for 5-7 minutes. Mushrooms are cut into slices and scalded. Capers are squeezed out of the brine. Olives are cut from the pit in a spiral.

Tomato sauce is prepared using fish broth.

The sauce and garnish for it are combined and boiled for 8-10 minutes.

When serving, fish pieces are placed on a dish, poured with sauce and garnished with boiled potatoes, olives, and lemon.

Fish poached with mayonnaise

Servings: 6

Type of dish: Main dishes - Fish and seafood dishes

Required products:

fish (cod, pollock, navaga) - 1.5 kg

onion - 150 g

vegetable fat - 30 g

mayonnaise - 250 g

ground pepper - to taste

greens - for decoration

Cooking method:

The fish is processed, the head is removed, cut along the spine and removed. The remaining fillet with skin and rib bones is cut into portions. Small fish can be used whole.

Onions are peeled, cut into rings and fried in oil.

A little oil is poured into a saucepan with a thick bottom, the fish is placed in one or two layers, fried onions are placed on top, poured with mayonnaise and stewed with low heat and the lid closed for 30-40 minutes. Spices are added at the end.

When serving, the fish is placed on a plate, poured with the resulting sauce, garnished mashed potatoes, boiled vegetables, slice of lemon. Decorate with a sprig of greenery.

Fish stewed with vegetables

Servings: 0

Type of dish: Main dishes - Fish and seafood dishes

Required products:

lemon sauce

potato

tomatoes

lettuce curly

Sweet pepper

parsley

Cooking technology:

Cut the fish into portions and stew in lemon sauce.

Cut vegetables with mushrooms into small cubes and stew with spices.

Serve fish with vegetables and mushrooms.

Decorate with tomato, parsley, lettuce, olives, sweet peppers and lemon.

Fish poached with pepper

Servings: 4

Type of dish: Main dishes - Fish and seafood dishes

Required Products :

fish - 2 large fillets

parsley root - 1 pc.

onion - 1 head

white grape wine - 100 g

black peppercorns

oil for lubrication

wheat flour - 1 teaspoon

tomato puree - 50 g

parsley or celery - 50 g

butter - 1 tbsp. a spoon

ground red pepper

tarragon - twig

lemon and herbs for decoration

Cooking technology

Fish fillet, after removing the skin, cut lengthwise into two strips, roll them up and fasten with a wooden skewer, place in a greased saucepan, put parsley root, onion, crushed peppercorns on top. Pour in the wine and add enough water to cover the fish halfway, cover with a lid and bring to a boil quickly. Reduce the heat, salt and simmer at a barely noticeable boil for 20-30 minutes.

For sauces, heat the oil, add flour and sauté until light yellow, cool slightly and dilute 50 g of broth from poached fish. Boil until lightly thickened and divide into two parts. Add to one part tomato puree, ground pepper and boil until thickened. In the remaining sauce, put the celery or parsley and a sprig of tarragon, boil until thick and strain.

When serving, put the fish on a dish, add sauces. Decorate with lemon slices and herbs.

Poached fish

Servings: 4

Type of dish: Main dishes - Fish and seafood dishes

National cuisine: Russian cuisine

Required products:

salmon fillet - 600 g

onion - 20 g

parsley root - 20 g

bay leaf - 1 pc.

ground black pepper

For sauce:

butter - 200 g

boiled eggs - 3 pcs.

juice of 1/2 lemon

parsley, chopped dill - 4 tbsp. spoons

Cooking technology:

Put the fish fillet in a saucepan, skin side up, and cover with hot water. Add onion, parsley root, salt, spices and simmer until tender, 15-20 minutes.

Melt the butter for the sauce, add chopped eggs, salt, lemon juice and herbs.

When serving, lay the fish skin side up, pour over the sauce, garnish with boiled potatoes. Decorate with lemon, herbs.

Fish poached with cucumbers

Servings: 4

Type of dish: Main dishes - Fish and seafood dishes

Cuisines: Fitness kitchen

Required products:

salmon fillet - 600 g

pickled cucumber - 1 pc.

juice of 1/2 lemon

heavy cream - 1 cup

black peppercorns - 3 pcs.

ground black pepper, salt to taste

Cooking technology

Cut the fish into portions and stew with lemon juice, salt, pepper and finely chopped cucumber until tender. Add cream at the end of cooking.

When serving, lay the fish on a dish, garnish with boiled vegetables, pour over the sauce left over from the stewing.

When serving, decorate the fish with herbs and a slice of cucumber.

Fish poached in brine

Servings: 4

Type of dish: Main dishes - Fish and seafood dishes

Required products:

horse mackerel or cod - 500 g fillet with skin

onion - 2 heads

parsley root - 2 pcs.

sweet pepper - 2 pcs.

bay leaf - 1 pc.

peppercorns - 3 pcs.

cucumber pickle - 400 g

wheat flour - 1 tbsp. a spoon

butter - 1 tbsp. a spoon

mushrooms - 150 g

pickled cucumbers - 2 pcs.

salt - to taste

lemon - for decoration

Cooking technology :

Cut the fillet into portions, put in a saucepan. Add chopped onion and parsley root, Bell pepper, chopped into strips, bay leaf and peppercorns. Pour strained brine and 1/2 cup of water, simmer until tender. Remove the fish, strain the broth while rubbing the vegetables.

For the sauce, dry the flour, rub it with butter, dilute with broth with pureed vegetables and boil for 5 minutes. Mushrooms cut into slices, boil. Peel the cucumbers from the skin and seeds, cut into slices, stew in the mushroom broth until softened. Combine the fish with mushrooms and cucumbers, heat for 5-7 minutes.

When serving, put the fish on a dish, put the mushrooms and cucumbers on top. Pour sauce over, decorate with a slice of lemon. Garnish with boiled potatoes.

3. Organization of the work of the fish shop

The fish shop receives live, chilled, frozen and salted fish, non-fish products of the sea.

The processing of fish of partial species and the preparation of semi-finished products from it is carried out according to technological scheme, including the following operations: thawing of heads, fins, tails; washing, preparation p / f.

In large fish shops create two technological lines– processing of fish of partial species; processing of sturgeon fish.

Fish cleaning is carried out manually (with knives, graters, scrapers) or mechanically using a fish scaler on special production tables with sides.

Gutting of fish is carried out on special tables with a hole for collecting waste in the center. This eliminates the contamination of carcasses with non-food waste. Waste is sorted into food and non-food waste. The fins are removed with a fin cutter or a knife. In large workshops, the process of removing heads and tails is mechanized.

Fish carcasses and food waste are intensively washed in two-compartment baths using brushes. To remove juice losses and reduce microflora, cut fish by immersion for 5-6 minutes. in a 15% solution of table salt at a temperature of 4-6 C. After that, the head of the fish is removed with a chopper knife, the fins are cut off from the back and the fish is layered into links. The links are scalded in containers with water at a temperature of 80-90 C. After that, they are cleaned, washed and dried.

Fish food waste is used for cooking broths and marinades. Caviar and milk - for making casseroles.

A bath for defrosting frozen fish, tables for cleaning and gutting fish are located at the fish processing area. Gutting the fish on the production table manually using a small knife of the chef's troika. Non-food waste is collected in a special tank. A separate workplace is organized for cooking portion semi-finished products. For cooking minced fish a meat grinder is used, which is not used for preparing minced meat.

The technological process of processing sturgeon fish is carried out at the same workplaces as the processing of small fish species. Fish semi-finished products are placed in trays and stored in refrigerators at a temperature not exceeding 5 °C. Shelf life - up to 12 hours, chopped - no more than 6 hours.

Equipment in the workshop is installed in the following sequence:

Container for the delivery of fish from the food warehouse to the canteen;

Baths for thawing fish or short-term soaking salted fish;

Table for processing fish with a mechanical fish scaler;

Bath for washing fish;

Production table for portioning fish with desktop dial scales;

Bathtub mobile for delivery of fish in hot shop;

Refrigerating cabinet;

Container for waste collection;

Bath for soaking portioned pieces of salted fish.

Salt and flour box.

When equipping a bath for soaking salted fish, a pipe with holes is laid on its bottom, which is connected to the water supply by means of a pipe and a valve. The valve must have a valve that prevents the reverse flow of water movement. A perforated metal insert with holes is placed on top of the pipe, on which pieces of fish are placed. Water flows from the water supply through the connecting pipe into the pipe, and then through small holes under pressure to the bottom of the bath, gradually filling it. Through the overflow hole, water is drained into the sewer system. By regulating the supply and discharge of water, the soaking process of the fish is accelerated.

The following stands are posted in the workshop:

Processing of fish in the canteen of a military unit;

Deciphering the marking of cans with canned fish;

Table of average waste rates in fish processing and product yields;

Sanitary requirements for the processing of products in the canteen of a military unit;

Operating Instructions technological equipment installed in the workshop;

Plates defining the purpose of production tables and bathtubs.

Safety precautions in the POP workshops are allowed to be put into operation only with full observance of the sanitary standards of the technical equipment established on the issues of O.T. and T.B. fire safety of the enterprise. All workers must be aware of the rules of safety, industrial sanitation. Persons who have passed safety exams and a sanitation test are allowed to work before starting work and introductory briefing directly at the workplace, and then periodically, at least once a year. During installation, operation, repair of electrical, mechanical and refrigeration equipment, it is necessary to comply with the rules of technical operation for the safety of service. All equipment must be kept in good working order and hygienic. Wires and cables to portable electrical equipment should not touch wet or hot surfaces. At the EPP, cases of injury are associated with the cooking process, injuries include: burns, cuts when grinding food, injuries when working on faulty equipment without damage to dangerous places and noticeable grounding.

Technological scheme of primary processing of salted fish

No. p / p
1.		Container for fish delivery
2.	Brief soaking in cold water, quality check	Bath
3.		Fish peeler, production table, cutting board, knives "Cook's troika"
4.	Washing	Bath
5.		Bathtub mobile
6.	Portioning fish
7.	Soaking portioned pieces of salted fish	Bathtub with running water
8.		Bathtub mobile
9.	Short term storage	Refrigeration cabinet

Technological scheme of primary processing of frozen fish

No. p / p	Name of technological operations	Necessary equipment and inventory
1.	Delivery of fish from the warehouse to the canteen	Container for fish delivery
2.	Thawing fish in water with the addition of table salt	Bath
3.	Defrosting fish fillet and ocean fish (without water)	Industrial table or bath (without water inlet)
4.	Removal of scales, head, tail, fins and entrails	Fish cleaning machine, production table, cutting board, knives "Cook's troika"
5.	Washing	Bath
6.	Delivery to the meat shop for weighing	Bathtub mobile
7.	Portioning fish	Table production scales desktop, production board, knives "Cook's troika"
8.	Storage and delivery to the hot shop	Bathtub mobile
9.	Short term storage	Refrigeration cabinet

From the above schemes, it follows that the most time-consuming and time-consuming process is the primary processing of salted fish. Therefore, the selection of equipment for the workshop is made based on the receipt of salted fish for food by personnel, but taking into account the possible receipt of frozen fish fillets.

Selection of technological and refrigeration equipment

Choosing a fish cleaner

To determine the brand and performance of the fish cleaning machine, the maximum amount of simultaneously processed raw materials is calculated.

Fish shop canteen

4. Sanitary requirements for the sale of finished products

Implementation finished products is a process that requires, first of all, the correct organization of work in order to avoid contamination of the finished product with microorganisms. To do this, finished products before distribution must be laid out before distribution in clean dishes (trays, food warmers, boilers, pans). If this enterprise has mobile boilers, then it is better to transfer the prepared food for distribution in those boilers in which it was cooked.

Catering establishments must provide an adequate supply of cutlery and trays. Cutlery is stored near the counter - distribution in metal boxes - cassettes with the handles up. Trays are also stored near the counter - distribution.

Tableware should be not only cleanly washed, but also dry. Do not use utensils with cracks or chipped edges.

Pouring ready-made food or laying it out should be just before the release of its consumer.

To reduce the terms of service to consumers (canteens, educational institutions, cafes, tea houses, snack bars), self-service is organized, in which the consumer approaches the distribution and chooses products and takes cutlery himself.

In canteens with a constant contingent of consumers, from the point of view of hygiene, it is considered rational to organize meals according to a set menu, which is compiled for 10 or more days. Vacation of such dinners can be organized mechanized.

Dishes and drinks that are sold to consumers must have a certain serving temperature: first courses and drinks 70-75 C; second courses 65C; cold soups, kissels, compotes from 7 to 14C.

The first courses can be on the hot plate for up to 3 hours. The shelf life and sale of hot dishes is no more than 3 hours at a temperature of 75 degrees. Cold appetizers are stored for no more than 1 hour, and sandwiches from 30 minutes to 1 hour.

In the presence of refrigerated counters not higher than 6C, meat and fish aspic can be stored for 12 hours, unseasoned vegetables, meat, fish salads 12 hours, portioned herring 24 hours.

Storage and sale of cakes and pastries 72 hours with protein cream, 36 hours with oil cream, 6 hours creamy.

Cooled food before distribution must be re-heated and tasted by the head of production. After repeated heat treatment, products can be stored for no more than 1 hour. Such products should not be combined with fresh products.

To protect the rights of consumers, the quality of finished products, adhering to technological process at the enterprises of the restaurant industry is constantly monitored by marriage commissions, sanitary and epidemiological stations and laboratories.

The composition of the marriage commission, which is created at each enterprise of the restaurant industry, includes a director who is its head, a production manager, a sanitary worker, and a representative of public control.

Marriage takes place before the start of the sale of cooked food. It includes the study of the menu, the calculation of dishes, the establishment of the temperature of the finished product, the organoleptic quality assessment and the yield of the dish. The results of the check are recorded in the marriage log, which is kept by the production manager.

The rejection commission, conducting an organoleptic quality assessment, follows the requirements that apply to semi-finished products, ready meals, culinary and confectionery products.

A negative assessment of quality is given to dishes and products that have defects, due to which they cannot be allowed for sale, namely: violation of the shape, oversalting, foreign smells and tastes.

5. Labor protection when working in a fish shop

I. Before starting work.

1. Put on overalls, put your hair under a headdress, sleeves should be fastened at the hands, wear comfortable shoes.

2. Tidy up the workplace, do not block the passages.

3. Inspect the inventory and make sure it is in good condition.

4. When inspecting the equipment, check:

a) correct assembly;

b) reliability of fastening machines;

c) availability and serviceability of grounding;

d) serviceability of the ballast;

e) availability and serviceability of the fence.

5. Repairs to the machine may only be carried out by qualified workers. Self-repair is prohibited.

II. At work time:

1. Do not touch the device of the machine with which you are not familiar.

2. It is forbidden to change the start and setting of the electric motor when loading products in the change mechanism.

3. It is forbidden to leave a running machine or a replaceable mechanism unattended.

4. All operating mechanisms and machines outside working hours must be switched off from the mains in the "off" position.

6. Cut frozen fish after thawing.

7. When working on thermal equipment, strictly follow the rules. It is necessary that the surface of the frying plate is flat and without cracks.

8. Do not put in the oven trays that do not correspond to the dimensions of the oven.

9. The lids of cooking pots, pots and other utensils with hot food must not be opened.

10. Do not handle hot dishes with bare hands, use towels.

11. Dishes with food, after processing, put on a comfortable, stable stand.

12. Take measures to clean up the washed liquid, fat, food dropped on the floor.

13. To open the container, use a tool designed for this.

14. When carrying loads, the following norms are established: for women - 20 kg, for men - 50 kg.

15. Perform work on equipment with electric heating while standing on an electric mat.

16. When working on equipment with gas heating, you need to remember that gas explodes.

Therefore, before lighting the burner, it is necessary to check whether there are any smells of gas in the room.

17. Check the draft, the position of the valves on the sector, all ballasts.

18. It is forbidden to work on equipment connected to the mains, light matches, turn on electric lighting in the presence of gas smells.

19. It is not forbidden to work on equipment with a malfunctioning automatic adjustment.

20. The gas appliance must be kept clean.

22. If there is a smell of gas, immediately inform the emergency service (04) to eliminate the accident.

Conclusion

It has long been considered the most honorable occupation to teach, heal and feed. In France in the last century, an artisan could not become a nobleman, but an exception was made for cooks, since his work was equated with art. The work of a talented cook is close to the work of a painter and sculptor, it requires artistic taste, especially a sense of light and form. It is necessary to remember with a kind word the Ukrainian chefs working in the semi-dark basements of taverns, restaurants of unknown workers who created the culinary art as a legacy to us. Without them, without cooking, there would be no our modern cooking, there would be no dishes that are the pride of Ukrainian cuisine even now.

Creation of public catering enterprises in Ukraine with high quality of prepared products, level of service, most convenient for visitors is one of the most important tasks facing the public catering system today.

In conditions modern production a pastry chef, like any cook, must have certain knowledge and the necessary practical skills.

Among the knowledge and skills, one can single out: knowledge of the basics of rational nutrition, knowledge of the rules for preparing main dishes and safety conditions during cooking.

The labor activity of public catering workers, on the one hand, is aimed at improving the properties of raw materials and obtaining high-quality products, and on the other, at improving the process of serving consumers. Any mistake, negligence, inattention in the work of a cook can lead to serious consequences. Therefore, the workers of this profession are subject to such requirements as attentiveness, dosing accuracy, quick response, and, not least, the appearance of the cook. The aesthetics of a chef's workwear suggests cleanliness. A dirty apron or jacket sharply lowers the mood of the workers, and is also regarded as a violation of the sanitary regime. A careless person, almost always the same in relation to people. A cultured person always takes care of his appearance, both at work and at home. A neatly dressed chef always inspires respect and respectful attitude of consumers. real chef is rightfully proud of his craftsmanship, for him there is no higher reproach than the opinion of consumers. That is why the chef is the creator of not only dishes, but also Have a good mood because a well-prepared dish is a real work of art.

In communicating with the consumer, the chef must control his behavior. At the same time, he is guided by the norms of behavior accepted in our society, as well as professional requirements such as: constant friendliness, courtesy, tact, cordiality to all requirements. The cook must communicate without losing his own dignity. But the ethical culture of communication between a cook and a consumer should not be reduced to formal courtesy, correctness in work, this is not yet a true culture of communication. The benevolent mood of the cook, as it were, obliges the true mood. Thus, catering workers promote the rules of etiquette, thereby fulfilling a certain educational role. as well as aesthetic tastes, culture of behavior at the table, consultations on the combination of dishes and drinks. In response to friendly service, consumers tend to be moderate in their demands. Of course, kindness must be sincere, because kindness disposes to each other. best form displays of cordiality are not a forced natural smile.

List of used literature

V.S. Dotsyak "Ukrainian cuisine". Lviv "Oriana nova", 1998

L.I. Anfimov "Cooking", 1996

Z.P. Matyukhin "Fundamentals of nutritional physiology, hygiene and sanitation" M. Zyson, 1981.

Collection of recipes for dishes and culinary products for public catering establishments. M. Economics, 1983

G.A. Bogdanova "Equipment for public catering establishments" M. Economics, 1991.

G.I. Butatizh "Organization of the production of public catering enterprises" M. Economics, 1997.

M.V. Vasilchuk "Fundamentals of protection of practice"

Applications

Technical and technological map No. 1

Name of the dish: "Fish (sturgeon family) poached"

Cooking technology:

Portioned pieces of fish, cut into fillets with skin without cartilage, are placed in a fish cauldron with a grate in one row, hot broth or water is added, onions, roots, and salt are added. Spices and, close the dishes with a lid, let them cook until cooked at a temperature of 85-90 degrees. Bay leaf is added 10 minutes before the end of cooking.

When on vacation, ready-made mushrooms, sliced, lemon are put on the fish and garnished, the sauce is served separately or poured over the fish.

Requirements for registration: Serve fish with lemon, garnish with boiled potatoes, pour sauce.

Head signature

Technological scheme "Poached fish"

Technical and technological map No. 2

Name of the dish: "Fish (fillet) poached"

Cooking technology:

Portioned pieces of fish, sliced, on a fillet with boneless skin, put in a bowl in one row, add hot water or broth, salt, add onions, roots, spices, mushroom broth and simmer for 10-15 minutes.

Decoration requirements: Serve fish with lemon, garnish with boiled potatoes, sauce is served separately.

Head signature

Technological scheme "Fish (fillet) poached"