Whole stuffed pike perch

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

Pour in cold water, add yolks, butter, cut into pieces. Salt. Put the pan on steam and stir continuously 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 on the inside with salt and leave for 30 minutes. Pass the onions and nuts through a meat grinder, add cinnamon, cloves and pomegranate seeds, mix gently, taking care 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 / 2pcs. 20 Onions 25 20 Butter 20 20 Peel the fish. Without cutting the abdomen ...

Cooking stuffed fish

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

Cooking stuffed fish

Table Name of raw materials Gross Net Garlic 5 4 Onions 32 30 Carrots 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 portion Net weight, per 1 portion Finished product weight Net weight, for 20 portions 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 activities of the restaurant of the hotel complex "Naroch"

A production flow chart is a sequential description or graphic representation of the sequence of technological operations (processes) from the transformation of raw materials into finished products ...

TECHNICAL AND TECHNOLOGICAL CARD No. Pike perch or pike, whole stuffed

1. APPLICATION AREA

This technical and technological map was developed in accordance with GOST 31987-2012 and applies to the dish Pike perch or pike stuffed entirely produced by the 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

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

After that, the pulp is cut, 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, sautéed onions, garlic, wheat bread soaked in water or milk (from flour not lower than I

varieties), passed through a meat grinder, add softened margarine, eggs, salt, ground pepper and mix everything thoroughly. The carcass is filled with minced meat, shaped like a whole fish and simmered for 15-20 minutes with the addition of spices and bay leaves for 5-10 minutes until cooked.

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 from the head to the tail. The spine is fractured so that the tail fin remains with the skin removed. Thus, skin with a tail and fish pulp with bones and head are obtained. After that, the head is removed, the abdomen is cut open, the entrails are removed and the pulp is separated from the rib bones and spine. The pulp is used for minced meat.

The skin removed from the fish is filled with minced meat and 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 and poured with sauce.

Kuzminov, Dmitry Sergeevich

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

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Dmitry Kuzminov

1. INTRODUCTION

I chose this topic becausefish can be cooked in advance and served cold, keeping its appearance but freeing 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 like bread, onions and eggs, you can feed a large family with one medium-sized fish or provide yourself with food for several days. In addition, you do not need to choose bones from stuffed fish, which allows you to observe the rules of Shabbat.

Pike is considered one of the main fish for this dish since the Middle Ages. The earliest recipe for stuffed pike is found in Germany - the manuscript dates from 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 - caught 267 years later. Pike grows faster than other fish - it manages to gain about two kilograms of weight in three years. But the main thing is that it is caught all year round. This has made it an irreplaceable food product for many centuries, especially in winter (and especially on Saturdays).

In the 17th century, pike on the Jewish table was replaced by carp brought from the east of Europe. Carp dishes are 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 - 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 after 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 (the Hasidim, as a rule, sweeten food, associating sugar with the joy of a religious holiday), or with the abundance of sugar factories owned by Jews, it 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, as well as in Ukraine, stuffed fish was heavily seasoned with pepper and served with horseradish. Thus, Europe was divided by a conditional border -gefilte fish line , running from north to south about 40 kilometers east of Warsaw. To the west of it, stuffed fish was cooked sweetened, to the east - peppered. However, the recipe for any area has its own characteristics. And disputes - whether to remove the skin with a "stocking" or "vest", bake fish or cook, cook it whole or in pieces, with or without vegetables, with lemon or tomato juice - are still going on.

It is customary to associate stuffed fish with holidays, when every housewife seeks to please the family with something special. On festive table there must be abundance and variety. And "big fish" like pike is definitely one of its main adornments.

Tradition does not impose restrictions on the use of stuffed fish on weekdays. However, despite all the achievements of kitchen utensils manufacturers, 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 appreciated for its lean, lean, tender, white meat. Pike perch meat has an unmatched taste. Stuffed pike perch is a primordially Russian dish, prepared by our ancestors.

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

2. Technology of cooking "Stuffed pike perch"

Wash the pike perch well, then cut out the fin on the back, and then carefully peel the scales so as not to break 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 the fish and dry with paper towels, salt and pepper.

Cut salmon and pike perch fillets into small pieces and fry on vegetable oilslightly adding salt. 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-preheated oven to 180 degrees for 15-20 minutes. The fish is released decorating with cucumbers, tomatoes, lemon, olives, olives and lettuce, as well as “creamy” sauce is served with the fish.

Quality requirements- Finished 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 or cut, the head and tail should not be burnt.

Cream sauce

White wine, pour into a saucepan and evaporate at low temperature

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

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

2.1 Routing dishes "Stuffed pike perch"

Cream sauce

2.2. Instructions for the preparation of the "Stuffed pike perch" dish

Instructions for the preparation of "Cream sauce"

2.3. The quality, chemical composition and nutritional value of the products included in the dish.

Zander

You will get the most benefit from pike perch when you bake the 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 healthy and balanced nutrition... Due to the low calorie content of pike perch, nutritionists advise to eat dishes from this fish more often. The biological and chemical composition of pike perch does not differ much from its congeners. All the same water, proteins and fats. Note the lack 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, like all fish in general, is a good vitamin ( group B, C, E) and mineral (potassium, iron, magnesium, etc.) composition. The beneficial properties of pike perch fish include its beneficial effect on the work of the brain and nervous system person. Pike perch dishes will become an excellent and tasty preventive and therapeutic agent in your diet. Proteins: 18.4g (~ 74kcal)
Fat: 1.1g. (~ 10kcal)
Carbohydrates: 0 g. (~ 0 kcal)

Salmon

The benefits of salmon (salmon) lie primarily in the fact that this fish is rich in omega-3 fatty acids, 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. Scientifically proven that in one hundred grams of this sea \u200b\u200bfish 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 content of fish salmon (salmon) 153 kcal.

In 100 grams.

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

Calorie content of Lemon 34 kcal.

Per 100 grams

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

Cream

35% fat is a homogeneous mass, white with a light cream shade, one might say very fatmilk , free of 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 for the preparation of delicious and satisfying desserts, sweet dishes, great air creams, and also confectionery. This milk product whips quickly and easily, forming a very thick foam as a result.

Caloric content of Cream 35% fat 337 kcal.

Per 100 grams

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

Sunflower oil

Refined vegetable oils are products that are obtained through processing, as well as a two-stage process for 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 is not much different 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 minor admixtures of other mineral salts.Edible salt is an essential component that is required for the normal functioning of the human body. Besides, unique properties salt is needed not only by people, but also by all living beings. It is the food salt that helps in the production of hydrochloric acid. Doctors have established daily norms for the consumption of table salt for the normal functioning of all human life support systems. It is believed that daily adult and healthy person should consume up to 15 grams of table salt.Types of table 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 in cooking and industry, types of table salt are

highlight the following:

• table or table salt;
• edible rock salt;
• sea \u200b\u200bsalt;
• black salt;

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

The calorie content of table salt is 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 liana.

The bitter-burning taste and strong aroma of black ground pepper are explained by the content of essential oils in it in an amount of 1 to 2% and the alkaloid piperine - from 5 to 9%. Ground black pepper also has properties beneficial to 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 reduce possible harm ground black pepper to a minimum, we advise you to adhere to measures in its use.

Calorie content of Ground Black Pepper 255 kcal.

Per 100 grams

Proteins: 10.95g. (~ 44kcal)
Fat: 3.26g. (~ 29kcal)
Carbohydrates: 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 greens contain vitamin C, carotene, nicotinic and folic acids, as well as many valuable trace elements such as calcium, potassium, iron, phosphorus salts. Thanks to its 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 is able to relieve 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 make it easier headache and helps to cope with insomnia.

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

Spices

People began to use spicy herbs 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 herbs should be eaten only fresh. Spicy herbs are plants that are distinguished by their taste and pronounced aroma. Herbs are added to culinary products in order to improve the taste and aroma of the finished dish. Modern cooking is simply inconceivable without herbs.

Calorie content of Spicy herbs 259.3 kcal.Proteins: 12.368 g.
Fat: 6.508 g.
Carbohydrates: 25.978 g.

Soy sauce

The benefits of soy sauce are due to its high amino acid content. Surpassing many citrus fruits fortified with vitamin C nearly 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 for insomnia, headache, edema, sprains and muscle spasms. The benefits of soy sauce are recognized by many doctors as it really helps with headaches, insomnia, swelling, muscle cramps and sprains.

Caloric content of Soy sauce is 50.66 kcal.Proteins: 6 g.
Fat: 0 g.
Carbohydrates: 6.66 g.

Dry white wine

Dry white wine is classified as alcoholic beverages, the sugar content of which is no more than 0.3 percent. This natural product is distinguished by a delicate harmonious soft taste, exquisite aroma and moderate acidity. It is unique in that during the manufacturing process the drink does not lose the specific features of the aromagrapes from which it is produced. In addition, it unfolds with a unique bouquet that contains tones of wildflowers and herbs with subtle aromas of rose, acacia flower and strawberry shades. Shades of dry white wine can range 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 in the preparation of various dishes and confectionery.

Caloric content of White dry wine 64 kcal.Proteins: 0.2 g.
Fat: 0 g.
Carbohydrates: 0.3 g

2.4. Organization of the workplace for the pastry chef.

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

Figure: 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 shelving unit; 5 - universal drive PM-1,1; 6 - meat grinder; 7 - enclosure box; 8 - washing tub; 9 - refrigerator
On the meat processing line, a bath for meat washing, a chopping chair, a production table for meat deboning, cooking, a meat grinder, and a poultry processing cabinet are installed. In addition, a refrigeration cabinet is installed in the workshop for storing and cooling semi-finished products. Use meat grinders MS2-70 (MS2-150), 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 MC19-1400 mechanisms for the PM-1,1 universal drive; mechanism MBPII-1 for cutting meat and beef stroganoff to the universal drive PII-1; meat mixers MC8-150 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 can be installed. The meat is thawed and washed over the gangway with a shower brush. To chop the carcass of lamb or pork, use a butcher's ax, and to chop the stew - cutter knives (large and small). Deboning of meat is done with boning knives (large and small). At the workplace for the preparation of portioned and small-piece semi-finished products, a production table is installed on which a cutting board is laid, a tray with raw materials is placed on the left side of it, and a tray with semi-finished products on the right. VNTs-2 table dial scales are located behind the board. To loosen portioned pieces, use a ripper from a universal drive or this process is performed manually using a hoe. Filling meat with roots or fat is done using a special needle. For the preparation of semi-finished products, tables with a built-in refrigerator can be used. At the workplace for the preparation of chopped semi-finished products, baths are installed for soaking bread or boilers are used for this purpose, metal supports are used for boilers; from mechanical equipment use a meat grinder and a minced meat mixer for a universal drive PM-1,1 or a meat grinder with an individual drive of the MIM type. 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.
At the fish processing site there is a bath for defrosting frozen fish, tables of the SPR type for cleaning and gutting fish. Fish is gutted on the production table by hand using a small knife from the chef's troika. Non-food waste is collected in a special tank. A 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 the preparation of minced meat. The technological process of sturgeon fish processing 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 there are 5 or more workers in the workshop, a foreman is appointed (cook of IV or V grade) who, together with other chefs, carries out the production program. On the basis of the menu plan, he receives raw materials from the production manager, assigns an assignment to the cooks in accordance with their classification, distributes products among the members of the brigade. The foreman monitors the progress of the technological process, the rates of consumption of raw materials and the output of semi-finished products, the condition and serviceability of the equipment, is responsible for compliance with the rules of labor protection, safety measures, and monitors the sanitary condition of the workshop.
In the restaurant, a V-category chef makes semi-finished products for complex and banquet dishes, portioned semi-finished products from beef, lamb, pork. The chef of the IV category cuts sturgeon fish, refills poultry carcasses, cuts meat and fish into portions, makes simple semi-finished products. Chefs of the IV and III categories carry out cutting of meat, boning of parts. The cook of the III category cuts fish of small breeds, makes cutlet mass and semi-finished products from it, cuts small-sized semi-finished products.

2.5. Equipment of the workshop.

The equipment of the meat and fish shop includes:

• Refrigerating chambers
• Bathroom with high sides
• Cutting tables
• Meat grinder
• Fish cleaners
• Meat mixers
• Meat Loosening Machine
• Cutlet molding
• Slabs
• Ovens

Fish cleaner RO-1

It consists of a housing in which an electric motor is located, a flexible shaft and a scraper holder handle with a scraper. The handle of the scraper holder is made of electrical insulating material - plastic. A roller is located inside the handle, at the end of which a scraper is installed, which is driven into rotation by 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 areas of fish. On top of the scraper there is a protective cover that protects the worker's hands from injury and prevents the scattering of scales.The flexible shaft consists of a rubber hose, inside which there is a steel cable, and at the points of its connection with the electric motor and the handle there are springs, which exclude a sharp bend of the shaft.

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

Operating rules of the RO-1M fish cleaning machine.

The machine body is installed on the fish processing table; using the 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 by the tail with the left hand, and with the right hand scraper from tail to head.

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

REFRIGERATED TABLE

The refrigerated table is designed for storing food in restaurants, bars, cafes, pizzerias and canteens.

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

Roasting cabinet

Electric three-section ШЖ-150-3s is designed taking into account the needs of chefs from catering establishments from a canteen to a restaurant. It is used for thermal processing of products: frying and baking meat, fish, vegetables, as well as for small-piece baked goods.

Frying cabinet ШЖ-150-3s is a universal electric device used for processing various products at temperatures from 50 to 290 ° С. 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 cabinet chamber allow installing gastronorm containers (650x530mm, depth from 20 to 200mm). 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 performed by separate regulators. A halogen lamp built between the glass doors makes it possible to visually monitor the cooking process in the oven. Compact size 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 Is a series of sanitary requirements that catering workers must comply with.

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

Personal hygiene requirements for catering workers:

The body must be kept clean.

Wash hands thoroughly up to the elbows.

Take a daily shower.

Hair should be pulled back or cut short.

Adjusting hairstyles and combing hair can only be done in washrooms

Use cosmetics in moderation and do not use a strong-smelling perfume

Have short-cropped nails, no nail polish, and a clean, bold space

Do not wear jewelry or watches.

There should be no pustular wounds on the hands.

You can't start working with colds

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

Do not use pins when pinning clothing.

Do not put foreign objects in pockets.

Remove sanitary clothing before leaving the production area

Change clothes as they become dirty.

Store sanitary clothing separately from the top.

Sanitary behavior obliges catering workers to monitor the cleanliness of the workplace, equipment, inventory and utensils. Smoking in production and commercial premises is prohibited. Food should also not be eaten in production halls, as food residues in production halls, as food residues contaminate work tables.

Medical examinationcatering workers are carried out to prevent the spread of infectious diseases. All catering workers must undergo a physical examination.

For each employee, a personal medical record must be kept, in which the results of medical examinations, information about the transferred vaccinations and the passing of the credit for the sanitary minimum are entered.

Sanitary controlthe observance of the rules of personal hygiene, sanitary regime, the state of health of employees of a catering enterprise is carried out by employees of the sanitary and epidemiological service (SES). Washes are made from hands (palms, fingers, under the nail space), sanitary clothes (front floor and bottom of the sleeves) and towels. Washing is done by rubbing a certain surface of the hand and sanitary clothes with a sterile cotton swab moistened with 0.1% aqueous solution peptone or sodium chloride.

Occupational hygiene - a branch of hygiene 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 preserving the health of workers, increasing efficiency and labor productivity.

To improve the working conditions of employees of enterprises, it is necessary: \u200b\u200bto observe the mode of work and rest, to create conditions for microclimatic comfort in production shops, to maintain the correct illumination of workplaces, to organize good living conditions in production.

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

1. The optimal mode of work and rest;

2. Rational balanced diet

3. Optimal motor regime;

4. Physical education;

5. Hardening;

6. Rules of personal hygiene;

7. Moral, ethical and marital relations;

8. Monitor your own health and environmental behavior.

Rational organization of the labor process.

Human performance 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. The performance then declines and peaks again after a well-organized break.

Prevention of industrial injuries.

Work injury -it is mechanical or thermal damage to the tissue of the human body in production. The reasons for industrial injuries at catering establishments are mainly: violation of the rules for the operation of equipment and safety requirements, improper work organization, fatigue and illness of the employee.

To avoid injury, you must:

To familiarize all employees of the enterprise with the safety requirements.

Post posters, instructions, warning labels in especially dangerous places.

Follow sanitary regulations 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, inoperative devices, etc.

Observe the rules for wearing sanitary clothing and shoes.

Organize a thorough and timely cleaning of floors in workshops.

Strictly observe the production methods of opening the lids of boiling food boilers, 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 urgently 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 tissue 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 wound site with a rubber band or cloth twist, to which you need to attach a note indicating the time of its application, and send the victim to the hospital)

Burns - tissue damage caused by heat is the most common injury in food service 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 cloth adhering to the skin is carefully trimmed with scissors. A sterile bandage is applied to the burned, cooled area.

2.7 Occupational health and safety requirements for cooking.

Persons who have passed a medical examination are allowed to work, induction briefing, initial briefing, training and on-the-job training.

The employee is obliged: to perform only the work that is determined by the work instruction. Follow the internal labor regulations.
Correctly use personal and collective protective equipment.
Comply with labor protection requirements. Immediately notify your immediate or superior manager about any situation that threatens the life and health of people, about every accident that occurs at work, or about a deterioration in 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) on the employer's direction in cases stipulated by the Labor Code and other federal laws.
To be able to provide first aid to victims of electric current and other accidents. Be able to use primary fire extinguishing means.Labor protection requirements before starting work:
Put on overalls, safety footwear 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 supervisor for taking measures to eliminate them. Carefully inspect the workplace, position the tool with maximum convenience for use, avoiding unnecessary items in the work area.

2.8. Calculation card "Stuffed pike perch"

2.9 Rejection

Rejection - control of products in public catering. At public catering establishments, quality control of products must be carried out without fail. This process - making a decision on the quality of products by taking samples is called - BRACERAGE Braking - taking a sample of manufactured products by means of organoleptic indicators - matching the appearance of the product and its taste. In order to carry out marriage in production, a special authorized marriage commission is created for
control, this group usually includes: the director of production, the head of production, the foreman of cooks in some industries, a medical worker. All the results of the inspection by the rejection commission are recorded in a rejection journal specially designated for these purposes. Waste log - a log in which notes are made about all tested dishes, with a quality assessment for each dish or product. What are the requirements that the rejection commission checks: The first thing the commission should check is the organoleptic indicators of the quality of the products of the public enterprise
it should be noted that the final quality of ready-made meals at the enterprise, initially wakes up: 1 - from the quality of products arriving at the enterprise; 2 - formed at the stage of developing 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 the manufactured products, strict adherence to the technological disciplines prescribed in the normative and technical documentation, strict adherence to the quality of performance not only of individual operations, but of the entire technological process as a whole is necessary. Organoleptic control of products: Appearance of the dish, consistency, smell, taste. Additional indicators can be: for tea, jelly - transparency; for meat, fish dishes - sectional view; for bakery products - crumb condition. Appearance - evenness of the surface, color, shape of the product,
correct cutting. Smell is a sensation that occurs when the olfactory receptors are excited. Suitable for ready meals or semi-finished products
indicators such as: Aroma - a natural attractive odor inherent in the raw material. Bouquet is a smell formed during the technological process of food processing. Consistency - a characteristic of the state of aggregation - solid, liquid, crumbly; degree of uniformity - curdled,
flaky, homogeneous; mechanical properties - fragile, elastic, resilient. For different groups of dishes, the consistency can be characterized by several definitions: for fried meat, the consistency is soft, juicy; for mashed potatoes, the consistency is loose, fluffy, homogeneous, and so on. Taste - the sensations that arise when the taste buds are excited. Qualitative look - sweet, salty, sour, bitter. The quantitative type is intense, not intensive. Braking for "Stuffed pike perch" Ready pike perch should have the smell characteristic of baked fish, the skin should not have large cuts and burnt crust. The products that make up the dish should be completely fried, but not overcooked, evenly distributed throughout the volume of the fish and have the taste characteristic of this product without foreign tastes.

3. Conclusion.

In this written examination paper, I set myself the goal and the tasks that I coped with, I described the cooking technology "Stuffed pike perch", studied the organization of the cook's workplace, the 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 a dish.

4. List of used literature.

Main literature:

N. A. Anfimova - "Cooking"

L.V. Marmuzova - "Fundamentals of Microbiology, Sanitation and Hygiene in the Food Industry".

Z.P. Matyukhina, E.P. Korolkova - "Commodity Science of Food Products"

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

I.I. Potapov "Calculation and Accounting"

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

Additional literature:

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

Economics Publishing House, 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 certification, etc.).

The preparation of raw materials is carried out in accordance with the recommendations of the Collection of technological standards for public catering enterprises 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, it is removed entirely from the head to the tail. The vertebral column is broken so that the caudal fin remains with the skin removed. Thus, the skin with the tail and the flesh of the fish with bones and head are obtained.

After that, the head is removed, the abdomen is cut open, the entrails are removed and the pulp is separated from the rib bones and spine. The pulp is used for minced meat.

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

Onions are chopped randomly, fried with moderate heat in vegetable oil (simmer). Sauteed onions should be golden transparent. Thrown back on a sieve to remove excess oil, cool to room temperature.

Pike fillet is chopped in a meat grinder 2 times together with soaked, squeezed white bread, sauteed onions. Separate the yolks from the whites. The yolks are combined with the fish and onion mass. Season with salt and black pepper. The minced meat is thoroughly mixed and knocked out.

The proteins are cooled, then beat with a mixer, adding a pinch of coarse salt, until steep peaks. Gently introduce the protein into the minced meat and gently stir by hand until smooth.
The skin of a pike (stocking) is washed with water and filled with minced meat.
The minced meat should fill the skin by about 90%. Before stuffing, the skin must be pierced in several places with a skewer. The skin can be pickled. In this case, do not allow the lemon juice to get on the skin of the fish, because when heat treated, this can lead to tears in the skin. The fish is wrapped in cheesecloth, tied with twine, or packed in several layers of cling film, keeping the natural shape of the fish. The gauze is moistened with water, the workpiece is laid on it and tightly folded with gauze.

Peeled onions, carrots, parsley root, celery are cut in half and fired on the surface of the electric stove or on the grill. Water is poured into a wide bowl, brought to a boil, baked vegetables, unpeeled spicy herbs, salt, spices according to the recipe are added. Carefully put the fish, cook at 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 boiling fish, fish bones and fins are laid out on the bottom of the dish, boiled, removing noise, then baked vegetables, herbs, and spices are added. Then they lay the fish and cook in the same way as in the previous case.

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

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

Appearance - the skin of pike perch is filled with minced fish. Minced fish evenly mixed.

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

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

1. Requirements for registration, implementation and storage

Shelf life of culinary products at temperatures from minus 2 ° C to plus 5 ° C:

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

Stuffed pikemust comply with the requirements of SanPiN 2.3.2.1324-03 . microbiological indicators pike stuffedmust meet the requirements SanPiN 2.3.2.1078-01.