Pike perch, stuffed whole

We clean the fish, make an incision on the back, take out the bones, wash the carcass inside, fill it with minced meat, carefully sew it up, wrap it in a napkin and cook it on a wire rack in a boiler for a couple. We cut the finished fish into pieces, put on a dish and pour the hollandaise sauce. Preparation of minced meat: pass the pike perch fillet 3 times through a meat grinder, salt, pepper and, knocking out the mass, gradually pour in 1 cup of cream; add tarragon greens. Preparation of the sauce: crush the pepper, put it in an enamel pan, pour in the vinegar, put it on the fire and keep it on the fire until the vinegar has completely evaporated.

Pour in cold water, add the yolks, butter, cut into pieces. Salt. We put the pan on steam and continuously stir with a wooden spatula in one direction until the sauce thickens to the consistency of sour cream. Strain the sauce through a sieve, add lemon juice to taste.

We clean and wash the fish, rub salt on the inside and leave for 30 minutes. We pass the onion and nuts through a meat grinder, add cinnamon, cloves and pomegranate seeds, mix gently, making sure not to crush the pomegranate seeds ...

Cooking stuffed fish

Table Name of raw material Gross Net Bream 242 150 Buckwheat porridge 41 40 Eggs 1/2 pc. 20 Onion 25 20 Butter 20 20 We clean the fish. Without cutting the belly...

Cooking stuffed fish

Table Name of raw materials Gross Net Carp 1600 1000 Processed cheese 140 70 Cream 100 100 Dill bunch 16 15 Garlic 6 5 Peeled shrimps 100 100 Salt 5 5 Black pepper 1 1 Lemon juice 10 10 Olive...

Cooking stuffed fish

Table Name of raw material Gross Net Garlic 5 4 Onion 32 30 Carrot 55 50 Celery 4 4 Butter 15 15 Chicken broth 150 150 Thyme 5 5 Boiled shrimps 100 100 Halibut fillet 770 500 Corn...

Cooking stuffed fish

Table Name of raw materials Gross Net Perch 1600 1300 Shrimps 300 300 Salmon fillet 130 100 Shallots 110 100 Parsley 22 20 Dry white wine 200 200 Olive oil 34 34 Sage 0.5 0.5 Rosemary 0.5 0...

Balanced diet

Name of raw materials, food products Gross weight per 1 serving Net weight, per 1 serving Weight of finished products Net weight, per 20 servings Onion 13.9 11.66 0.232 Chicken fillet 133.3 83.3 1.666 Black pepper 0.3 0.3 0.006 Carrot 29.1 23.3 0...

Characteristics of the restaurant of the hotel complex "Naroch"

The technological scheme of production is a consistent description or graphical representation of the sequence of technological operations (processes) from the transformation of raw materials into finished products ...

TECHNICAL AND TECHNOLOGICAL CARD № Zander or pike stuffed whole

1. APPLICATION AREA

This technical and technological map has been developed in accordance with GOST 31987-2012 and applies to the whole pike perch or pike stuffed dish 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

• * Mass of browned onions.

4. TECHNOLOGICAL PROCESS

Pike perch or pike are cleaned of scales, gutted, the head is separated and washed. Then, from the inside of the carcass, the costal bones are cut and separated along with the spinal bone without cutting through the skin.

After that, the pulp is cut off, leaving it on the skin with a layer of 0.5-1 cm. The cut pulp is used to prepare minced meat. For minced meat; fish pulp, browned onions, garlic, wheat bread soaked in water or milk (from flour not lower than I

varieties), pass through a meat grinder, add softened margarine, eggs, salt, ground pepper and mix everything thoroughly. The carcass is filled with minced meat, shaped into a whole fish and stewed for 15-20 minutes with the addition of spices and bay leaf 5-10 minutes before readiness.

Pike for stuffing can be processed in another way. It is cleaned of scales, washed, the skin around the head is cut and carefully, so as not to tear, it is removed entirely in the direction from head to tail. The spine is broken so that the tail fin remains with the skin removed. In this way, a skin with a tail and fish flesh with bones and a head are obtained. After that, the head is removed, the abdomen is cut, the entrails are removed and the pulp is separated from the costal bones and spine. The pulp is used for stuffing.

The skin removed from the fish is filled with minced meat and the product is shaped into a whole fish. The hole through which the fish was stuffed is tied or sewn up.

The fish is served whole or cut into portions. On vacation, the fish is garnished, poured with sauce.

Kuzminov, Dmitry Sergeevich

The PER "Stuffed pike perch" describes the technology of cooking the dish, the workshop in which the dish is prepared, the requirements for quality and labor protection when preparing the dish.

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Kuzminov Dmitry

1. INTRODUCTION

I chose this topic becausefish can be cooked ahead of time and served cold, retaining its appearance but removing the bones.

Yiddish gefilte means "stuffed" - minced fish is put into its skin, sewn up and baked. Fish has always been a relatively expensive food item. However, by mixing pike fillets with cheap ingredients - bread, onions and eggs - one medium-sized fish can feed a large family or provide food for several days. In addition, you do not need to choose bones from stuffed fish, which allows you to comply with the rules of Shabbat.

Since the Middle Ages, pike has been considered one of the main fish for this dish. The earliest recipe for stuffed pike was found in Germany - the manuscript dates back to around 1350. In the same place, in Germany, in a lake near modern Kaiserslautern, the famous pike swam, which in 1230 Emperor Frederick II seemed to have marked with a special ring. According to legend, it was her - weighing 140 kilograms and about 6 meters long - that was caught after 267 years. Pike grows faster than other fish - in three years it manages to gain about two kilograms of weight. But the main thing is that it is caught all year round. Which for many centuries made it an indispensable food product, especially in winter (and especially on Saturdays).

In the 17th century, the pike on the Jewish table was replaced by carp brought from the east of Europe. Carp dishes became especially popular in Poland. Here they began to cook carp according to "pike" recipes, and also invented their variations. Over time, any dish based on minced fish began to be called "gefilte fish", even fish cakes. Now recipes that prescribe to cook fish in portions or in the form of meatballs for two to two and a half hours over low heat are considered classic. With prolonged heat treatment, fish bones soften, which means that you can not choose them so carefully when making minced meat.

The main difference between the Western European and, following it, the American tradition is the sweet taste of gefilte fish. Whether this was due to the influence of Hasidism, which originated in Poland in the 18th century (Hasidim tend to sweeten food, associating sugar with the joy of a religious holiday), or to the abundance of sugar mills owned by Jews, is not known for certain. One way or another, by the middle of the 19th century, Polish Jews were preparing stuffed fish with sugar. Their closest neighbors in Lithuania, Latvia, and also in the Ukraine stuffed fish were heavily seasoned with pepper and served with horseradish. Thus, Europe was divided by a conditional border - gefilte fish line , which ran from north to south about 40 kilometers east of Warsaw. To the west of it, stuffed fish was prepared sweetened, to the east - peppered. However, the recipe of any area has its own characteristics. And disputes - whether to remove the skin with a “stocking” or “vest”, bake fish or boil it, cook it whole or in pieces, with or without vegetables, with lemon or tomato juice- are still going.

Stuffed fish is usually associated with the holidays, when every housewife seeks to please the family with something special. On the holiday table should reign abundance and diversity. And "big fish" such as pike are certainly one of its main decorations.

The tradition does not impose restrictions on the use of stuffed fish on weekdays. However, despite all the achievements of manufacturers of kitchen utensils, gefilte fish is a very difficult dish, not for every day. In my work, I chose another fish no less tasty - this is pike perch.Pike perch, one of the most delicious fish, is valued for its non-bony, lean, tender, white meat. Pike perch meat has an incomparable taste. Stuffed pike perch is a native Russian dish, it was cooked by our ancestors.

The purpose of the written examination paper is to describe the technology for preparing the dish “stuffed pike perch”. The tasks facing me are the study of the organization of the workplace of the cook, sanitary requirements and personal hygiene of the cook, the equipment of the fish shop, the calculation of the selling price of the dish, labor protection when preparing the dish.

2. Cooking technology of the dish "Stuffed pike perch"

Wash the pike perch well, then cut the back fin, and then carefully clean the scales so as not to tear the skin. Separate the head, remove the gills and eyes in the head. Make an incision from head to tail along the back, remove bones and entrails. Rinse and dry the fish with paper towels, salt and pepper.

Cut salmon and pike perch fillet into small pieces and fry on vegetable oil, slightly salty. Then add spinach, bring to a boil and add cream. Leave covered for a couple of minutes. Stuff the fish and sew up carefully. Drizzle with lemon juice and drizzle with oil, and bake in a well-heated oven to 180 degrees for 15-20 minutes. The fish is released garnished with cucumbers, tomatoes, lemon, olives, black olives and lettuce, and creamy sauce is also served with the fish.

quality requirements- Ready fish should be evenly baked, minced meat should be evenly distributed throughout the fish and should not fall out. The skin on the fish is not burnt and cut, the head and tail should not be charred.

creamy sauce

The wine is white, pour into a saucepan and evaporate at a low temperature

Add herbs, pepper, cream and soy sauce. We continue to evaporate the sauce over low heat while stirring constantly, after the sauce thickens, let it cool and add finely chopped greens.

Let go in a gravy boat or pour the fish on top.

2.1 Routing dishes "Pike-perch stuffed"

creamy sauce

2.2. Instructions for cooking the dish "Stuffed pike perch"

Instructions for the preparation of "Cream Sauce"

2.3. The quality, chemical composition and nutritional value of the products that make up the dish.

Zander

You will get the maximum benefit from zander when you bake fish in foil or over an open fire. The calorie content of pike perch is only 84 kcal per 100 grams of product, which plays into the hands of adherents of a healthy and balanced nutrition. Due to the low calorie content of pike perch, nutritionists advise eating dishes from this fish more often. The biological and chemical composition of pike perch is not very different from its relatives. All the same water, proteins and fats. Pay attention to the absence of carbohydrates, which, combined with the low calorie content of pike perch, makes this fish indispensable in low-carbohydrate diets. The exceptional benefit of pike perch, as well as all fish in general, is a good vitamin ( group B,C,E) and mineral (potassium, iron, magnesium, etc.) composition. The beneficial properties of zander fish include its beneficial effect on the functioning of the brain and nervous system person. Pike perch dishes will be an excellent and tasty preventive and therapeutic tool in your diet. Protein: 18.4g (~74kcal)
Fats: 1.1g. (~10kcal)
Carbohydrates: 0 g (~0 kcal)

Salmon

The benefits of salmon (salmon) lies, first of all, in the fact that this fish is rich in fatty acids omega-3, thanks to which our body receives protection from the development of inflammatory processes. In addition, they are able to prevent the formation of blood clots and blood clots, which are the main cause of heart attacks. It has been scientifically proven that in one hundred grams of this sea ​​fish contains the daily norm of vitamin E and half of the vitamins B12 and B6 necessary for a person, as well as niacin, magnesium and iron. The benefits of salmon (salmon) are obvious even in canned form, as it contains an increased amount of calciumCalorie fish salmon (salmon) 153 kcal.

In 100 grams.

Proteins: 20g (~80kcal)
Fat: 8.1g.(~73kcal)
Carbohydrates: 0 g (~0 kcal)

Calorie Lemon 34 kcal.

Per 100 grams

Proteins: 0.9g. (~4kcal)
Fats: 0.1g.(~1kcal)
Carbohydrates: 3 g (~12 kcal)

Cream

35% fat content is a white with a slight creamy tint homogeneous mass, one might say very fatmilk , without suspended particles of fat and sediment. In the dairy industry, this type of fattycream used for makingbutter and sour cream . At home, housewives very often use 35% fat cream to prepare delicious and hearty desserts, sweet dishes, excellent air creams, and confectionery. This milk product whips quickly and easily, resulting in a very thick foam.

Calorie cream 35% fat 337 kcal.

Per 100 grams

Protein: 2.2g (~9kcal)
Fat: 35g (~315kcal)
Carbohydrates: 3.2 g (~13 kcal)

Sunflower oil

Refined vegetable oils are products that are obtained by processing, as well as a two-stage process of refining vegetable raw materials. Vegetable oils are not refined to change the chemical composition of the product. Refined vegetable oils are distinguished primarily by their almost neutral taste. It should be noted that the chemical composition of refined vegetable oils differs little from the product obtained without additional purification. The debate about which oil is better refined or not is still ongoing.Caloric content of vegetable oil 899 kcal. Proteins: 0g.(~0kcal)
Fat: 99g (~891kcal)
Carbohydrates: 0 g (~0 kcal)

Salt Table salt is a natural crystalline product, consisting of a compound of sodium chloride and a slight admixture of other mineral salts.Dietary salt is an important component that is required for normal life. human body. Besides, unique properties Salt is needed not only by people, but by all living beings. It is edible salt that helps in the production of hydrochloric acid. Physicians have established daily norms for the consumption of edible salt for the normal functioning of all human life support systems. It is believed that every day an adult and healthy man should consume up to 15 grams of dietary salt.Types of edible salt

Currently, there are several main types of edible salt, which differ from each other not only in appearance, but also in consumer and taste, but also in chemical and physical parameters. Among the most popular and widely used types of edible salt in cooking and industry are

highlight the following:

• table or table salt;
• edible rock salt;
• sea ​​salt;
• black salt;

garlic, onion, spicy and other edible salt, which contains additional ingredients and food additives;edible iodized salt; dietary salt, as well as coarse or finely ground salt.

Calorie food salt 0.1 kcal. Per 100 grams

Proteins: 0.1 g (~0 kcal)
Fat: 0.1 g (~1 kcal)
Carbohydrates: 0.1 g (~0 kcal)

Black pepper

A spice obtained from the dried unripe fruits of the tree vine.

The bitter-burning taste and strong aroma of black ground pepper are explained by the content in it essential oils in an amount of 1 to 2% and piperine alkaloid - from 5 to 9%. Ground black pepper also has beneficial properties for the body: it improves digestion, normalizes metabolism, and improves blood circulation.It is strongly not recommended to use this spice for gastritis, colitis and stomach ulcers. In order to bring down possible harm ground black pepper to a minimum, we advise you to adhere to the measure in its use.

Calorie ground black pepper 255 kcal.

Per 100 grams

Proteins: 10.95g (~44kcal)
Fat: 3.26g.(~29kcal)
Carbs: 38.31g (~153kcal)

Dill

Dill is an annual garden plant of the Umbelliferae family with a spicy smell, used as a seasoning for food.Dill contains vitamin C, carotene, nicotine and folic acid, as well as many valuable trace elements, such as salts of calcium, potassium, iron, phosphorus. Thanks to his chemical composition, dill effectively regulates the work gastrointestinal tract, lowers blood pressure and has a beneficial effect on cardiac activity. By virtue of useful properties, dill can relieve the symptoms of cystitis and kidney disease. Dill has diuretic and choleretic properties, and is also used as a means of enhancing milk secretion in nursing mothers. And dill greens instantly relieve headache and helps with insomnia.

Energy value in 100 grams: Kcal 38; Proteins 2.5g; Fats 0.5g; Carbohydrates 6.3g;

Spices

Spicy herbs people began to use in cooking, as well as in traditional medicine even millennia ago. As a rule, dried herbs are used for culinary purposes. However, some types of spicy herbs should be eaten exclusively fresh. Spicy herbs are plants that are distinguished by their taste and pronounced aroma. Spicy herbs are added to culinary products in order to improve the taste and aroma of the finished dish. Modern cooking is simply unthinkable without herbs.

Caloric content of Spicy herbs 259.3 kcal. Proteins: 12.368 g
Fats: 6.508 g
Carbs: 25.978

Soy sauce

The benefits of soy sauce are due to the high content of amino acids. Outperforming many vitamin C-fortified citrus fruits by up to 150 times, this sauce is an effective antioxidant. It has been proven that regular consumption of natural soy sauce can have a beneficial effect on blood circulation, slowing down the development of heart disease. The important elements that make up this product have a general strengthening effect on the cardiovascular system and prevent the occurrence of neurodegenerative diseases.Soy sauce has a beneficial effect on insomnia, headaches, swelling, sprains and muscle spasms. The benefits of soy sauce are recognized by many doctors, as it really helps with headaches, insomnia, swelling, muscle spasms and sprains.

calories soy sauce 50.66 kcal Proteins: 6 g
Fats: 0 g
Carbohydrates: 6.66 g

White dry wine

Dry white wine belongs to alcoholic beverages, the sugar content of which is not more than 0.3 percent. The natural product is distinguished by a delicate harmonious soft taste, exquisite aroma and moderate acidity. It is unique in that the drink does not lose its specific flavor characteristics during the manufacturing process.grapes from which it is made. In addition, it opens with a unique bouquet that contains tones of wild flowers and herbs with subtle aromas of rose, acacia flower and strawberry shades. Shades of white dry wine can vary from golden green to light straw, depending on grape varieties, technology and region of production.This aromatic drink is appreciated by many lovers of grape wines. In addition, dry white wine is often used in cooking, where it is customary to add it to the preparation of various dishes and confectionery.

Calorie dry white wine 64 kcal. Proteins: 0.2 g
Fats: 0 g
Carbohydrates: 0.3 g

2.4. Organization of the workplace of the pastry chef.

Meat and fish workshops are organized at enterprises of medium capacity (in restaurants, canteens) with a full production cycle. These workshops provide for the processing of meat, poultry, fish in one room.
Given the specific smell of fish products, it is necessary to organize separate flows of meat and fish processing. In addition to separate equipment, tools, containers, cutting boards marked for processing fish and meat are distinguished separately (Fig. 1).

Rice. 1. Placement of equipment in the meat and fish shop:

A - meat processing area; B - poultry processing area; B - fish processing area; 1 - bathtub with sides; 2 - cutting chair; 3 - production table; 4 - mobile rack; 5 - universal drive PM-1.1; 6 - meat grinder; 7 - scorched cabinet; 8 - washing bath; 9 - refrigerator
On the meat processing line, a bath for washing meat, a cutting chair, a production table for deboning meat, cooking, a meat grinder, and a scorch box for processing poultry are installed. In addition, a refrigerated cabinet for storing and cooling semi-finished products is installed in the workshop. Meat grinders MS2-70 (MS2-150) are used, which are included in the set of universal drives PU-0.6, PM-1.1; MIM-500M; MIM-500; meat looseners of the MRM-15 type with an individual drive and replaceable mechanisms MS19-1400 to the universal drive PM-1.1; mechanism MBPII-1 for cutting meat and beef stroganoff to the universal drive PII-1; meat mixer MS8-150 to the universal drive PM-1.1. Instead of a washing bath in the meat processing area, tanks with low sides lined with ceramic tiles, and a ladder. The meat is thawed and washed over the ladder with a shower brush. For cutting lamb or pork carcasses, a butcher's ax is used, and for chopping stew, cutter knives (large and small). Meat deboning is done with deboning knives (large and small). At the workplace for the preparation of portioned and small-sized semi-finished products, a production table is installed, on which a cutting board is placed, a tray with raw materials is placed on the left side of it, and with semi-finished products on the right. Behind the board are table dial scales VNTs-2. For loosening portioned pieces, a ripper from a universal drive is used, or this process is performed manually using a chopper. Forcing meat with roots or lard is done using a special needle. For the preparation of semi-finished products, tables with a built-in refrigerator can be used. Baths for soaking bread are installed at the workplace for the preparation of chopped semi-finished products, or boilers are used for this purpose, metal supports are used for boilers; from mechanical equipment, a meat grinder and a minced meat mixer to the universal drive PM-1.1 or a meat grinder with an individual drive of the MIM type are used. A mobile rack is placed near the production tables for transporting prepared semi-finished products to the hot shop. Poultry can also be processed at meat processing sites.
A bath for defrosting frozen fish, tables of the SPR type 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. Separate workplace organized for the preparation of portioned semi-finished products. For the preparation of minced fish, a meat grinder is used, which is not used for cooking 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.

Labour Organization

The general management of the workshop is carried out by the head of production, if 5 or more employees work in the workshop, a foreman (cook of IV or V categories) is appointed, who, together with other cooks, carries out the production program. On the basis of the menu plan, he receives raw materials from the production manager, gives the task to the cooks in accordance with their classification, and distributes the products among the members of the team. The foreman controls the course of the technological process, the consumption rates of raw materials and the output of semi-finished products, the condition and serviceability of the equipment, is responsible for compliance with labor protection rules, safety precautions, and monitors the sanitary condition of the workshop.
In the restaurant, a fifth-class cook prepares semi-finished products for complex and banquet dishes, portioned semi-finished products from beef, lamb, and pork. The cook of the IV category cuts sturgeon fish, seasons poultry carcasses, cuts meat and fish into portions, and makes simple semi-finished products. Cooks of IV and III categories carry out cutting of meat, deboning of parts. A cook of the III category cuts fish of partial species, makes cutlet mass and semi-finished products from it, cuts small-sized semi-finished products.

2.5. Workshop equipment.

The equipment of the meat and fish shop includes:

• Refrigerators
• Bathroom with high sides
• Cutting tables
• Meat grinders
• Fish cleaners
• Meat mixers
• Meat Loosening Machine
• Cutlet molding
• Plates
• Ovens

Fish cleaner RO-1

It consists of a housing in which the electric motor is located, a flexible shaft and a scraper holder handle with a scraper. The handle of the scraper holder is made of electrically insulating material - plastic. Inside the handle there is a roller, at the end of which a scraper is installed, driven into rotation by means of a flexible shaft and an electric motor. The direction of rotation of the scraper is left. The scraper is a metal cutter with spiral teeth ending in a conical rough surface with a fine notch for cleaning hard-to-reach places in fish. On top of the scraper there is a safety cover that protects the worker's hands from injury and eliminates the scattering of scales.The flexible shaft consists of a rubber hose, inside of which there is a steel cable, and at the points of its connection with the electric motor and the handle there are springs that prevent a sharp bend in the shaft.

The single-phase electric motor is attached to the table top with a bracket and can be rotated in any direction.

Rules for the operation of the fish cleaning machine RO-1M.

On the production table for processing fish, a machine body is installed; with the help of a bracket, the scraper is fixed on the flexible shaft, and only after checking for Idling start cleaning the fish.

The fish is placed on a cutting board and held with the left hand by the tail part, and with the right hand they are carried out with a scraper from tail to head.

After work, the scraper is washed by lowering it into hot water with the motor turned on. Then the electric motor is turned off, and the scraper is disassembled, wiped and lubricated with vegetable oil.

REFRIGERATOR TABLE

The refrigerated table is intended for food storage in restaurants, bars, cafes, pizzerias and canteens.

The electronic control unit has increased reliability and several defrosting modes. Inside the table there is an air cooler with fans. They provide an even distribution of cold air inside. The top of the table is covered with a tabletop that can serve as a work surface. The one-piece jellied body of the table provides high tightness and rigidity of the structure.

Cabinet oven

The electric three-section ShZh-150-3s is designed to meet the needs of cooks in public catering establishments from a canteen to a restaurant. It is used for heat treatment of products: frying and baking meat, fish, vegetables, as well as for small-piece baking.

Oven ShZh-150-3s is a universal electric apparatus used for processing various products at temperatures from 50 to 290°C. The cabinet is modulated and consists of three sections supplied separately. This makes it possible to move it through standard doors and narrow openings. The weight of one section does not exceed 116kg. The dimensions of each chamber of the cabinet allow you to install gastronorm containers (650x530mm, depth from 20 to 200mm) in it. Switching on - off, as well as automatic maintenance of the temperature (from 50 to 290 ° C in the chamber) of the lower and upper heating elements is carried out by separate regulators. A halogen lamp built between the glass doors makes it possible to visually monitor the cooking process in the oven. Compact dimensions and laconic design allow you to successfully and harmoniously place the cabinet in almost any kitchen.

2.6 Sanitary requirements and personal hygiene of the cook.

Personal hygiene - this is a series of sanitary requirements that public catering workers must comply with.

The personal hygiene of workers enhances the culture of customer service and serves as an important indicator of the overall culture of the catering establishment.

Requirements for personal hygiene of catering workers:

The body must be kept clean.

Wash your hands thoroughly up to the elbow.

Take daily showers.

Hair must be tied up or cut short.

Correcting hairstyles and combing hair is possible only in the toilet rooms.

Moderately use cosmetics and do not use strong-smelling perfumes

Have short nails, no nail polish, clean undernail space

Do not wear jewelry or watches.

There should not be pustular wounds on the hands.

You can not start working with colds

Sanitary clothes are put on in the following sequence: shoes (wash hands), headdress, gown.

Do not use pins when pinning clothes.

Do not put foreign objects in your pockets.

Remove sanitary clothing before leaving the production area

Change clothes when soiled.

Store sanitary clothing separately from outerwear.

Sanitary behaviorobliges catering workers to monitor the cleanliness of the workplace, equipment, inventory and utensils. Smoking in industrial and commercial premises is prohibited. It is also forbidden to eat in the production halls, as food remains in the production halls, as food remains pollute the work tables.

medical examinationcatering workers are carried out to prevent the spread infectious diseases. All food service workers must undergo a medical examination.

Each employee must have a personal medical book, in which they enter the results of medical examinations, information about the vaccinations carried over and passing the test for the sanitary minimum.

Sanitary controlfor observance of the rules of personal hygiene, sanitary regime, for the state of health of employees of a public catering enterprise, employees of the sanitary and epidemiological service (SES) carry out. Washes are made from the hands (palms, fingers, under the nail space), sanitary clothes (front floor and lower part of the sleeves) and towels. Flushing is performed by wiping a certain surface of the hand and sanitary clothing with a sterile cotton swab moistened with 0.1% aqueous solution peptone or sodium chloride.

Occupational health - a branch of hygienic science that studies the impact of the labor process and working environment conditions on the human body and develops hygienic measures, norms and rules aimed at maintaining the health of workers, increasing working capacity and labor productivity.

To improve the working conditions of employees of enterprises, it is necessary to: observe the regime of work and rest, create conditions for microclimatic comfort in production workshops, maintain proper illumination of workplaces, and organize good living conditions in production.

To increase the protective properties of the body, each person should observe:

1. Optimal mode of work and rest;

2. Rational balanced nutrition

3. Optimal motor mode;

4. Physical culture;

5. Hardening;

6. Personal hygiene rules;

7. Moral-ethical and marital relations;

8. Follow up own health and environmental behavior.

Rational organization of the labor process.

The performance of a person during the working day is not constant. It has been proven that it rises at the beginning of the working day, reaches a maximum after an hour and a half of work and stays at this level the longer, the better the work is organized. Then the performance decreases and again reaches a maximum after a well-organized break.

Prevention of industrial injuries.

Work injury -This is mechanical or thermal damage to the tissue of the human body at work. The causes of occupational injuries in public catering enterprises are mainly: violation of the rules for the operation of equipment and safety requirements, improper organization of work, fatigue and illness of the employee.

To avoid injury, you must:

Familiarize all employees of the enterprise with the safety requirements.

Hang posters, instructions, warning signs in especially dangerous places.

Observe sanitary rules arrangement of equipment and provide free access to it.

Strictly observe the rules for operating the equipment.

Do not litter production facilities with empty containers, inactive devices, etc.

Observe the rules for wearing sanitary clothing and footwear.

Organize thorough and timely washing of floors in workshops.

Strictly follow the production methods of opening the lids of boilers with boiling food, moving the boilers on the stove, carrying hot baking sheets, piercing and cutting tools, and the rules for working with a knife.

An employee who has received an industrial injury is immediately provided with first aid in order to avoid possible complications.

An individual dressing bag consists of a sterile bandage and two cotton-gauze pads, one of which is attached to the free end of the bandage.

Industrial injuries in the form of mechanical damage to human tissues can cause bleeding, which are of three types:

1. Capillary (stop by neutralizing the wound with iodine tincture and applying a clean gauze bandage.

2. Venous (a pressure bandage is applied to the wound)

3. Arterial (it is necessary to raise the injured limb and squeeze the artery above the injury site with a rubber tourniquet or a cloth twist, to which you need to attach a note indicating the time it was applied, and send the victim to the hospital)

Burn - tissue damage by action high temperature- the most common injury in catering establishments.

In case of burns with boiling water, a hot object or steam of small areas of the body, quickly cool the affected area with a stream of tap water for 5-10 minutes. The fabric of clothing adhering to the skin is carefully cut with scissors. A sterile bandage is applied to the burned cooled area.

2.7 Occupational safety requirements when preparing a dish.

Persons who have passed a medical examination are allowed to work,introductory briefing, primary briefing, training and internship at the workplace.

The employee is obliged: to perform only the work that is determined by the work instruction. Comply with internal labor regulations.
Correct use of personal and collective protective equipment.
Comply with labor protection requirements. Immediately inform your immediate or superior manager about any situation that threatens the life and health of people, about every accident that occurred at work, or about the deterioration of your health, including the manifestation of signs of an acute occupational disease (poisoning).

Pass mandatory periodic (during employment) medical examinations (examinations), as well as undergo extraordinary medical examinations (examinations) at the direction of the employer in cases provided for by the Labor Code and other federal laws.
Be able to provide first aid to victims of electric current and other accidents. Know how to use primary fire extinguishing equipment.Occupational safety requirements before starting work:
Wear overalls, safety shoes and personal protective equipment.
All shortcomings and malfunctions of the tool, devices and protective equipment found during the inspection should be reported to the work manager for taking measures to eliminate them. Carefully inspect the workplace, arrange the tool with maximum ease of use, avoiding unnecessary items in the work area.

2.8. Calculation card "Pike perch stuffed"

2.9 Marriage

Brackerage - control of products in public catering. At public catering establishments, quality control of products produced must be carried out without fail. This process - making a decision about the quality of products by sampling is called - BRAKERAGE Brakerage - taking a sample of manufactured products by organoleptic indicators - matching the appearance of the product and its taste. In order to carry out grading in production, a special authorized grading commission is created for
control, this group usually includes: production director, production manager, foreman of cooks in some productions, a medical worker. All results of the inspection of the marriage commission are recorded in a marriage journal specially designated for these purposes. A marriage journal is a journal in which marks are made on all checked dishes, with a quality rating for each dish or product. What requirements does the marriage committee check? The first thing the committee should check is the organoleptic indicators of the quality of the products
nutrition. It should be noted that the final quality of ready-made meals at the enterprise will initially be formed: 1 - from the quality of products entering the enterprise; 2 - is formed at the stage of development of dishes, which must be accompanied by regulatory and technical documentation; 3- formulation development
dishes and its technologies; 4 - is formed at all stages of production from the technological process of preparation to the sale of products. To ensure the high quality of manufactured products, it is necessary to strictly observe the technological disciplines prescribed in the regulatory and technical documentation, strict adherence to the quality of performance of not only individual operations, but the entire technological process as a whole. Organoleptic control of products: Appearance of the dish, texture, smell, taste. Additional indicators can be: for tea, jelly - transparency; for meat, fish dishes - sectional view; for bakery products - the state of the crumb. Appearance - surface evenness, color, shape of the product,
correct cutting. Smell is a sensation that occurs when the olfactory receptors are excited. Acceptable for ready meals or semi-finished products
indicators such as: Aroma - a natural attractive smell characteristic of the raw material. Bouquet - the smell that is formed in the process of the technological process of processing products. Consistency - a characteristic of the state of aggregation - solid, liquid, crumbly; degree of uniformity - curdled,
flaky, homogeneous; mechanical properties - fragile, elastic, elastic. For different groups of dishes, the texture can be characterized by several definitions: for fried meat, the texture is soft, juicy; for mashed potatoes the consistency is loose, fluffy, homogeneous, and so on. Taste is the sensation that occurs when the taste buds are stimulated. Qualitative appearance - sweet, salty, sour, bitter. Quantitative type - intensive, non-intensive. Marriage for “stuffed pike perch” Ready pike perch should have a smell characteristic of baked fish, there should be no large cuts and burnt crust on the skin. The products included in the composition of the dish must be completely fried, but not overcooked, evenly distributed throughout the volume of the fish and have a taste characteristic of this product without extraneous flavors.

3. Conclusion.

In this written examination work I set myself a goal and tasks with which I coped, I described the technology of cooking “Stuffed Pike Pike”, studied the organization of the cook’s workplace, sanitary requirements and personal hygiene of the cook, equipment of the fish shop, calculation of the selling price of the dish, labor protection when preparing the dish.

4. List of used literature.

Main literature:

N. A. Anfimova - "Cooking"

L.V. Marmuzov - "Fundamentals of microbiology, sanitation and hygiene in the food industry."

Z.P. Matyukhina, E.P. Korolkova - "Food Commodity Research"

N.E. Kharchenko - "Collection of recipes for dishes and culinary products"

I.I. Potapov "Calculation and Accounting"

Yu.M. Burshanikov, A.S. Maksimov "Labor protection in the food industry, public catering and trade"

Additional literature:

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Technical and technological map No.Stuffed pike (SR-recipe No. 514)

Publishing house "Economy", Moscow 1983

1. APPLICATION AREA

This technical and technological map applies to stuffed pike, produced in object name, city.

1. REQUIREMENTS FOR RAW MATERIALS

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

Preparation of raw materials is carried out in accordance with the recommendations of the Collection of technological standards for public catering establishments and technological recommendations for imported raw materials.

1. RECIPE

1. Cooking technology

The pike for stuffing is cleaned of scales, washed, the skin around the head is cut and carefully, so as not to tear, remove it entirely in the direction from head to tail. The spine is broken so that the caudal fin remains with the skin removed. In this way, the skin with the tail and the flesh of the fish with the bones and the head are harvested.

After that, the head is removed, the abdomen is cut, the entrails are removed and the pulp is separated from the costal bones and spine. The pulp is used for stuffing.

To do this, cut it into arbitrary pieces. Stale wheat bread is cut off from crusts, cut into arbitrary pieces, soaked in cream, left to swell. Then squeeze lightly.

Onions are cut arbitrarily, fried at moderate heat in vegetable oil (simmer). Sauteed onions should be golden-transparent. Throw on a sieve to remove excess oil, cool to room temperature.

Pike fillet is crushed in a meat grinder 2 times along with soaked, squeezed white bread, browned onions. Separate the yolks from the whites. The yolks are combined with fish and onion mass. Season with salt, black ground pepper. Minced meat is thoroughly mixed and beaten out.

Proteins are cooled, then whipped with a mixer, adding a pinch of coarse salt, until steep peaks. Gently introduce the protein into the minced meat and gently mix with your hand until smooth.
The skin of the pike (stocking) with the head is washed with water and filled with minced meat.
The stuffing should fill the skin by about 90%. Before stuffing, the skin must be pierced in several places with a skewer. The skin can be marinated. At the same time, lemon juice should not be allowed to get on the skin of the fish, because. during heat treatment, this can lead to tears in the skin. The fish is wrapped in gauze, tied with twine, or packed in several layers of cling film, preserving the natural shape of the fish. Gauze is moistened with water, the workpiece is laid on it and tightly rolled up with the help of gauze.

Peeled onions, carrots, parsley root, celery are cut in half and burned on the surface of an electric stove or on a grill. Water is poured into a wide bowl, brought to a boil, roasted vegetables, unpeeled spicy herbs, salt, and spices according to the recipe are added. Gently put the fish, cook at a low boil for 60 - 180 minutes, depending on the weight of the fish. The readiness of the fish is determined by piercing. When pierced, a clear juice is released from the finished fish.

In some cases, when cooking fish, fish bones and fins are laid out on the bottom of the dishes, boiled, removing noise, then baked vegetables, herbs, and spices are added. Then lay the fish and cook in the same way as in the previous case.

Ready fish is cooled. The gauze (or film) is removed.

1. Characteristics of the finished dish, semi-finished product

Appearance– pike-perch skin with a head filled with minced fish. Minced fish is evenly mixed.

Taste- ingredients included in minced fish, without foreign taste.

Smell– ingredients included in minced fish, without foreign smell.

1. Requirements for registration, implementation and storage

Expiration dates for culinary products at temperatures from minus 2ºС to plus 5ºС:

- boiled, poached, fried, stewed, baked, stuffed fish - no more than 36 hours;

Pike stuffed must comply with the requirements of SanPiN 2.3.2.1324-03 . microbiological indicators pike, stuffed, must meet the requirements SanPiN 2.3.2.1078-01.