Organization of the work of the hot shop at a public catering enterprise. Organization of the work of shops of catering establishments The correct combination of shops on pop

To produce a product or perform a particular stage technological process The following workshops are organized at the enterprise:

Harvesting (vegetable, meat and fish);

Pre-cooking (hot, cold);

Specialized (confectionery).

Each workshop organizes technological lines. A production line is a production site equipped with necessary equipment for a specific technological process.

In addition to the production workshops, there are auxiliary facilities: washing tableware, washing and pantry containers, etc.

The ratio of individual divisions of the enterprise (shops, departments, ancillary facilities) determine the structure of production. At this enterprise, a workshopless structure has been established, in which, in order to distinguish between various technological processes by types of processed raw materials and methods of culinary processing, workshops are allocated conditionally.

An important factor in the success of workshops is proper organization work places. At an enterprise with a non-shop structure of production, universal workplaces are organized, where several heterogeneous technological operations are carried out. Each production workshop organizes several jobs located along the technological process. Each workplace should be provided with a sufficient number of tools, inventory and utensils. Dishes and utensils are selected in accordance with equipment standards.

The next factor of successful work in the workshop is the proper organization of the work of the workers in the workshop. The main requirements for the organization of labor in production include:

Correct compilation production program taking into account the specifics of manufactured products, the production capacity of the workshop, the number and qualifications of employees;

Clear distribution of responsibilities between employees in accordance with their qualifications and production building;

Correct accounting of the movement of products and timely reporting on the work done.

The optimum temperature in the blank and cold shops is 16-18°C, and in the hot shop 23-25°C. Relative air humidity in workshops is 60-70%. These microclimatic conditions in the cafe are created by supply and exhaust ventilation. The workshops must provide natural

lighting, so as not to reduce the fatigue of workers and to prevent injuries. Production facilities have hot and cold water supply to washing - bathtubs, electric boilers, digesters. Sewerage ensures the removal of wastewater during the operation of bathtubs, digesters.

In the vegetable shop, primary processing of vegetables and the manufacture of vegetable semi-finished products for own production and pre-cooking enterprises (branches), culinary shops and small retail trade.

In modern specialized vegetable shops located on large enterprises or at vegetable bases (vegetable stores) and designed to supply both enterprises Catering, and a retail network, the production of an expanded range of products can be organized: production lines for packaging potatoes and vegetables in bags, a line for the production of peeled sulphated potatoes, a line for the preparation of potato and vegetable cutlets, fried crispy and side dishes, a line for preparing salads and vinaigrettes .

Features of processing vegetables of various types dictate the need for the use of special equipment, which is selected depending on the capacity of the enterprise.

The purpose of the meat shop is the production of semi-finished products from beef, pork, lamb, poultry and game. In enterprises with a large volume of production, supplying semi-finished meat products other catering establishments, for the meat shop allocate a separate room.

At enterprises of small capacity with a complete production cycle, the processing of meat and fish can be carried out in one room, subject to the obligatory observance of the requirements of the sanitary regime.

Meat often comes to catering establishments frozen. Therefore, the first operation of the technological process of meat processing is defrosting, i.e. thawing. For this, special chambers and defrosters are used, where the carcasses are stored in a suspended state at a positive temperature.

Thawed carcasses are transported to the workshop along overhead tracks. In the workshop, the carcasses are washed with warm water: at large enterprises - with a brush-shower in a special room, at small ones - in baths with herbal brushes. Dry the carcasses using a fan or cotton cloth.

The next operation - cutting the carcass into parts - is carried out using a band or circular saw. At small enterprises, carcasses are divided into parts on a cutting table (a round block of hard wood) with a butcher's ax and a knife - a cutter. A large knife - a cutter is used for cutting the bones of lamb, poultry, game, small bones and meat for stews are chopped.

The meat is then deboned, trimmed and cut into portions. These operations are carried out on production tables with covers made of stainless steel, duralumin or marble.

Meat deboning - cutting the pulp and removing it from the bone - is done using large and small boning knives. Cleaning meat and cutting it into portions - with the help of large, medium and small knives (chef's troika). At the same time, large pieces are cut with a large knife, small pieces are cut with a medium one and the fillet is removed, separate parts of the carcass are cleaned with a small one and some other operations are performed. Sliced ​​pieces of meat are loosened with a ripper RM-1 or a chopper.

For the preparation of minced meat at large enterprises, meat grinders, cutters, meat mixers with an individual drive are used; on small ones - universal drives with interchangeable mechanisms or use desktop meat grinders.

For the processing of poultry, game and hide, large enterprises allocate a special room with a scorched forge, and small ones are assigned special jobs.

In the fish shop, the primary processing of fish and the manufacture of fish semi-finished products are carried out. The technological process of processing fish includes the following operations: thawing frozen fish, soaking salted fish, cleaning from scales, gutting and washing, cutting, preparing semi-finished products and storing them.

Thaw fish in duralumin or carbon steel (tinned) baths with two compartments in running or periodically replaced water. Fish are unloaded from the baths with wire scoops. Flounder, mending, sturgeon fish are scalded to facilitate further processing. For this purpose, hot water is supplied to the baths and a grate with handles is used. Large sturgeon fish are thawed on metal racks with a tray below at room temperature. To clean fish from scales, use a mechanical fish scaler or manual scrapers.

Gutting the fish with small chef's knives on special tables with a chute, back and sides. Heads, tails and fins are also cut off here. Tails and heads are cut off with a medium chef's knife on cutting boards, fins are cut off with scissors. After gutting, the fish is washed in a tub with two compartments and placed on baking sheets.

The preparation of fish semi-finished products is carried out on a separate table, where cutting boards, a set of chef's three knives, spices, and scales should be located. At small enterprises, a meat grinder is used to prepare minced fish, at large enterprises, a universal drive with a set of mechanisms is used. Fish semi-finished products are stored in a chilled state for no more than 12 hours, fish mass - 6 hours.

As noted, at small and medium-sized enterprises, the processing of meat and fish can be carried out in one room - meat - fish shop. The main requirement for organizing the work of such a workshop is to ensure the separate processing of meat and fish products and the separate storage of semi-finished products from meat and fish. Equipment, inventory, containers, tools must be separate and properly marked.

In the hot shop, the technological process of cooking is completed. Here, heat treatment of various products is carried out, semi-finished products are brought to readiness, first, second and sweet dishes are prepared, products for cold dishes are prepared, baked and baked. confectionery.

The hot shop is equipped with stoves, cooking pots with cold and hot water supply, ovens, electric frying pans, refrigerators, racks, production tables, etc. At large enterprises, hot shops can have two sections: soup - for preparing first courses and sauce - for production of second courses, side dishes, sauces.

In the soup section, the preparation of first courses begins with the boiling of broths. At the workplace of the cook there should be desktop scales, a set of chef's three knives, cutting boards. For cutting, chopping, rubbing vegetables, they use a universal drive with special mechanisms, a mashing machine, for browning vegetables - electric frying pans, for supplying hot water - continuous boilers. In addition, at the workplace of a cook preparing soups, a refrigerated metal rack with spices and seasonings (slide) is arranged. When organizing jobs for cooks in the hot shop of modern public catering enterprises, sectional equipment is used using the linear principle of its placement. All thermal sectional equipment is installed in line with one-way service. The depth of sectional equipment should not exceed 1 m.

Depending on the capacity of the enterprise, the size of the kitchen and its layout, various options for arranging sectional equipment are used. In small kitchens, heating equipment is placed along the walls with local ventilation exhausts. Parallel to the line of thermal equipment, a line of production tables is placed. In kitchens of a larger area, several jobs are allocated for cooks involved in the preparation of soups, second courses, and in accordance with this, equipment is placed around the perimeter of the room, against the wall, etc. Separate types heating equipment is recommended to be installed parallel to each other.

Great advantages in organizing the workplaces of cooks preparing second courses are provided by the use of sectional equipment with a linear arrangement. In order for all thermal equipment to be used strictly for its intended purpose, the second course cooking lines are composed of the following sections: a stove with a continuous frying surface, stoves with burners, deep fryers, a special oven. The heating line is complemented by food warmers for storing side dishes, second courses, production tables with a built-in bathtub and a refrigerated container.

The purpose of the cold shop is the preparation of cold dishes and snacks from meat, fish, vegetables and other products, as well as sweet dishes and sandwiches. When placing a cold shop, its convenient connection with the kitchen, where the products for the cold shop are thermally processed, and with the blank shops, from where the products are supplied to the cold shop, which are then sold without heat treatment, should be provided. Products from the cold shop are sold to consumers in tableware, so the washing room should be located in close proximity to the cold shop.

The main operations carried out in the workshop are cutting prepared products, portioning and serving cold dishes and snacks. In accordance with this, the workplaces of cooks are organized, appropriate equipment, inventory, and tools are used.

Due to the fact that dishes and cold snacks are prepared in the workshop not only from semi-finished products that have undergone heat treatment, but also from raw products, it is important to distinguish between jobs for the manufacture of products from various types of raw materials. The products of the workshop are mostly perishable, so refrigeration equipment is required - cabinets of sufficient capacity and refrigerators with additional shelves-grids for short-term storage of cooked products, a low-temperature counter and an ice maker.

The main equipment of the cold shop is a universal drive with a set of interchangeable mechanisms, as well as a ham-sausage cutter, a butter divider, a vegetable cutting machine, production tables with slides, cooled containers and a refrigerator.

For cleaning and cutting products manually, special devices and tools are used - egg cutters, apple cutters, notches, etc.

The purpose of the confectionery shop is the production of flour confectionery and culinary products. The products of the confectionery shop are supplied for sale not only to the main enterprise, but also to culinary shops, home kitchens, buffets, and pre-cooking enterprises.

The structure of the workshop includes dough mixing. dough cutting, baking, cooling departments, rooms for finishing products, for preparing minced meat, washing for eggs, dishes, containers, expedition. In addition, restaurants provide a pantry and a refrigerated chamber for a daily supply of raw materials, a pantry for finished products, a refrigerated chamber for finished products, a refrigerated chamber for semi-finished products, in which puff pastry is cooled, washing equipment and sterilization of pastry bags.

The layout of the premises of the confectionery shop should correspond to the sequence of operations of the technological process and exclude the possibility of oncoming flows of raw materials and finished products.

The technological process of preparing confectionery products consists of the following operations: sifting flour and preparing (kneading, fermenting) dough, cutting (shaping) products, baking, decorating (finishing) confectionery products, preparing syrups, creams, sweets, whipped proteins.

The confectionery shop should have its own washing department for washing dishes and equipment. In a bathroom with two or three compartments, the dishes are washed with soda, then rinsed with a 2% bleach solution. It is especially important to monitor the cleanliness of pastry bags and tubes, as even the slightest residue of cream can lead to bacterial contamination. Therefore, this inventory is processed in an autoclave, then rinsed in a bath of clean water.

1. Principles of organization of production.

2. Forms and methods of organizing production.

3. Organization of jobs.

4. Basic requirements for creating optimal working conditions.

The production process is the basis of a complex and diverse activity, as a result of which raw materials are transformed into finished products.

The production process is the result of interactions between objects of labor, means of labor and living labor.

There are main and auxiliary processes at POP. Main- production processes, as a result of which the objects of labor qualitatively change (dough kneading, frying, cooking). Helper Processes contribute to the implementation of the main processes, while creating the necessary conditions(transportation, repair of equipment, production of all types of energy, quality control of products).

The production process is constantly being improved in accordance with the principles of its rational organization

1) proportionality;

2) continuity;

3) rhythm;

4) direct flow.

Proportionality production processes is to observe the ratio in the productivity of individual jobs, sites, workshops and all subdivisions of the p / n for the production of products per unit of time. At achievement of proportionality of production occurrence of bottlenecks is excluded. The task of maintaining proportionality is constant and covers both the main and auxiliary processes.

Continuity production processes involves the elimination of all interruptions in the work of personnel, equipment and the promotion of objects of labor in production processes. This is achieved through the use of automatic and semi-automatic types of equipment, as well as small-scale mechanization (trolleys, mobile racks).

Rhythm production processes means the implementation at each workplace at regular intervals of the same set amount of work, this ensures a uniform output.

Direct flow is ensured subject to the shortest path of passage of objects of labor through all operations of the production process without return and oncoming movements.

Food service needs improvement forms of organization of production, such as concentration of production, specialization, cooperation and combination.

Production concentration provides for the concentration of means of production and labor on large production lines (blank) for the centralized production of high-readiness products, culinary and confectionery products, with subsequent release to other production lines. taking into account world experience, centralized production is the basis of social nutrition (workers, children, schoolchildren, students, the elderly) and allows you to get biologically complete food, the safest products, a wide range.

Under specialization production is understood as the concentration of p / n activities on the production and sale of a certain range of products or on the performance of certain stages of the technological process.

There are 2 types of specialization - subject and technological (stage).

The subject specialization of enterprises is developing in the following areas:

Catering for individual components of consumers, depending on their work and study;

Catering for consumers in need of dietary and medical nutrition;

Production of national cuisine and cuisine foreign countries;

Production of culinary products from one type of raw material (vegetarian canteens, dairy cafes, fish enterprises);

Production of a narrow range of dishes in dumplings, barbecue, cheburek, etc.

The essence of technological specialization lies in the division of the production process into 2 stages: mechanical processing of raw materials and preparation of p / f at blank and industrial p / p and manufacturing finished products at pre-cooking p / p. Technological specialization is closely related to the concentration of production.

cooperation is a form of production relations between enterprises that jointly produce certain products. Cooperation can be intra-industry (between procurement and pre-preparation production lines). An example is a food plant.

Intersectoral cooperation is cooperation between enterprises of various industries (POP and a meat processing plant, a dairy plant, a poultry farm, and other industrial p / p, supplying p / f); creation of complex firms.

A feature of the organization of the main production at POP is the predominance of serial and single types of production. With a serial type, the technological process is carried out in-line method(at large-scale production), in small-scale production it is used batch method organization of production.

The workplace is a part of the production area where the employee performs certain operations, using the appropriate equipment, utensils, inventory, tools.

Workplaces in the workshop are located along the technological process.

Jobs can be specialized and universal. Specialized workplaces organized at large checkpoints, when an employee performs one or more homogeneous operations during the day.

In medium and small p / p prevail universal workplaces, where several inhomogeneous operations are carried out.

The organization of workplaces takes into account the anthropometric data of the structure of the human body, so sectional modulated equipment is used. The distance from the floor to the top shelf of the table, on which the supply of dishes is usually placed, should not exceed 1750 mm. The optimal distance from the floor to the middle shelf is 1500mm. This zone is the most convenient for the cook. It is very convenient when the table has drawers for inventory, tools. At the bottom of the table there should be shelves for dishes, cutting boards. The height of the table should be such that the distance between the worker's elbow and the table surface does not exceed 200-250mm. The angle of instantaneous visibility of the object is 18°. In this review sector, they place what the cook needs to see instantly. The angle of effective visibility should not exceed 30°. On average, for a person, the viewing angle is 120 °, so the length of the production table should not exceed 1.5 m.

Sufficient area in the area of ​​the workplace eliminates the possibility industrial injuries, provides an approach to the equipment during its operation and repair. It is recommended to observe the distances (permissible) when placing the equipment.

Production facilities should be located on ground floors and oriented to the north and northwest.

The area of ​​production premises should provide safe conditions labor and compliance with sanitary and hygienic requirements. The area consists of a usable area occupied by various technological equipment, as well as an area for walkways.

The area of ​​industrial premises is calculated by the formula:

where Ftot is the total area of ​​the workshop, m 2;

F floor - useful area of ​​the workshop occupied by equipment, m 2;

η is the area utilization factor, taking into account the passages between the equipment; for the hot shop - 0.3; for cold and blank shops - 0.35.

The height of the production premises must be at least 3.3 m. Walls to a height of 1.8 m from the floor are faced with ceramic tiles, the rest is covered with light adhesive paint. In modern rooms, the walls are faced with light-colored ceramic tiles to the full height, which improves the conditions for sanitization.

The floors must be waterproof, have a slight slope towards the ladder, they are covered with metlakh tiles or other artificial material.

An optimal microclimate should be created in production premises, its factors include temperature, humidity and air velocity. The optimum temperature in the blank and cold shops should be within 16-18°C, in the hot and confectionery shops - 23-25°C. Relative air humidity 60-70%.

These microclimatic conditions are created by supply and exhaust ventilation. The exhaust must be larger than the air inlet. In the hot shop, in addition to general ventilation, local ventilation is used (over stoves, frying pans, deep fryers ...).

Workshops must have natural lighting. The illumination coefficient (the ratio of the area of ​​windows to the area of ​​the floor) should be at least 1:6, and the distance of the workplace from the windows should not exceed 8 m. For artificial lighting, ll and lv are used, which are selected according to the norm - 20 W per 1 m 2 (floor) of the workshop area.

Production facilities must have hot and cold water supply to washing baths, boilers, cooking boilers.

Sewerage ensures the removal of wastewater during the operation of bathtubs, digesters.

Permissible noise level in industrial premises is 60-75 dB. Noise reduction in industrial premises can be achieved by the use of sound-absorbing materials.

Lecture No. 3 operational planning of production and technological documentation.

1. operational planning production.

2. Menu types.

3. Technological documentation.

The essence of operational planning is to draw up the production program of the enterprise, this is done by production managers, heads of production departments, foremen, and accountants.

Operational production planning harvesting enterprise organize according to the following scheme: the mailbox with which the contract is concluded, make up daily orders for half-paid, culinary and flour confectionery products and transfer them to the procurement mailbox to the dispatch service; here, orders are summarized for all types of products and transferred to the workshops in the form of a daily production plan. Applications are accepted one day before their execution.

In enterprises with a full production cycle, for example, in restaurants where the range of dishes is very large, the menu mainly includes ordered a la carte dishes, so it is difficult to plan the number of dishes released in advance, but, given past experience, it is possible to plan the release of p / f and the number of products per day.

In POP with a certain contingent of consumers (canteens at production checkpoints, educational institutions, children's institutions, rest homes, etc.) you can more clearly plan the work of production for each day.

Operational planning of production work includes the following elements:

Drawing up a planned menu for a week, a decade (cyclic menu), on its basis, the development of a menu plan that reflects the daily production program of the p / p; preparation and approval of the menu;

Calculation of the need for products for the preparation of dishes provided for by the menu plan, and drawing up requirements for raw materials;

Registration of the requirement-invoice for the release of products from warehouses for the production and receipt of raw materials;

Distribution of raw materials between workshops and determination of tasks for chefs in accordance with the menu plan.

The menu plan is drawn up by the head of production on the eve of the planned day (no later than 15:00) and approved by the director of the subdivision. It contains the names, numbers of recipes and the number of dishes, indicating the timing of their preparation in separate batches, taking into account consumer demand.

The main factors to be taken into account when compiling the menu are: the approximate range of products recommended for EPP depending on its type and the type of ration provided, the availability of raw materials and their seasonality.

An approximate assortment of dishes (assortment minimum) is a certain number of items of cold, hot dishes, drinks, typical for various POPs (restaurants, canteens, cafes, etc.).

When approving the menu plan, the director and the production manager are responsible for ensuring that the dishes indicated on the menu are on sale throughout the entire trading day.

Menu- this is a document designed to inform consumers about the range of culinary and confectionery products, drinks and other goods, their quantitative characteristics (yields of dishes and prices). Menu d.b. signed by the director, production manager and calculator.

Free choice menu is compiled in public EPP and presents a list of dishes recorded in a certain order, indicating the output of dishes, garnish, main product and price.

When compiling the menu, certain rules for the arrangement of snacks and dishes are followed.

Cold meals and snacks→fish gastronomy→cold fish dishes→salads and vinaigrettes→cold meat dishes→cold poultry dishes→dairy products.

Hot appetizers→ fish, meat → from poultry and game (juliennes) → vegetable → mushroom → egg.

Soups→transparent, puree, dressing, milky, cold, sweet.

Main dishes→ fish (boiled, poached, fried, baked) → meat (boiled, fried, poached) → poultry and game dishes → dishes from cutlet mass → dishes from vegetables, cereals, legumes, pasta and flour products → dishes from eggs and cottage cheese.

Sweet dishes→hot→cold.

Hot drinks.

Cold drinks of own preparation.

Flour culinary and confectionery products. Bread(rye, wheat).

In a cafe, it is recommended to start the menu with hot (at least 10 items) and cold drinks, flour confectionery. In specialized p / p - from dishes characteristic of them: in tea rooms - from tea, in barbecue houses - from barbecue, etc.

Menu of complex lunches (breakfasts, dinners) is a set of dishes for a certain cost, the combination of which provides a complex of B, F, U, necessary for the body, min. in-in and vitamins. In such a menu, not only the price of each dish is indicated, but also the total cost. As a rule, two variants of complex lunches, breakfasts, and dinners are sold in the dining room, different in composition, but the same in cost.

When catering for subscriptions that are sold for a week, a decade, a month, the menu includes dishes, the total cost of which corresponds to the cost of the subscription.

Daily diet menu used in rest homes, sanatoriums, boarding schools, children's camps, military units. It is also made up for participants in congresses and conferences who eat in restaurants 2-3 times a day. The daily diet menu is compiled simultaneously for breakfast, lunch, dinner, taking into account the physiological needs of a person. It can be freely selectable or pre-assembled. In rest houses and sanatoriums, consumers can order dishes for the next day in accordance with the proposed menu.

The dietary menu is compiled in dietary canteens, taking into account 5-6 basic diets (1, 2, 5, 7/10, 9). For each diet, a specific set of dishes is compiled. A dietitian or a dietitian takes part in compiling the menu.

Menu baby food is compiled on the basis of the physiological nutritional norms of children and adolescents, with different portions for different age groups (7-10 years old, 11-13 years old, 14-17 years old). In school canteens, a variety of dishes is achieved by compiling a cyclic menu for 2 weeks.

Banquet menu is compiled taking into account the nature of the banquet and the time of its holding.

The banquet menu includes several cold dishes and snacks that can be ordered at the rate of ½ or 1/3 servings. The menu includes 1 hot appetizer, second hot dishes of 1-2 items, dessert dishes, hot drinks, flour confectionery.

Menu of thematic events make up at the meeting of the New Year, celebrations on the days of traditional holidays.

The main regulatory and technological documentation used at the EPP includes Collections of recipes for dishes and culinary products.

The collections contain recipes, cooking technology, as well as the consumption rates of raw materials, the output of semi-finished products and finished products, recommendations for the interchangeability of products. In each Collection of recipes for dishes and culinary products, the conditions of all types of raw materials and products are indicated in the introduction. When using raw materials of a different standard for cooking than those provided for in the recipes, the rate of investment of raw materials is recalculated based on the specified recipes of net weight, the value of which remains constant, and the percentage of waste established by the collection ... When using raw materials of other standards or substandard raw materials, the rate of output of dishes must not be violated.

In order to best meet the demand of consumers, catering enterprises can develop new recipes for dishes and culinary products. They must have a novelty of cooking technology, high palatability, originality of design, and a successful combination of products. For all dishes with a new recipe and specialties, technological documentation is developed and approved by the head of the p / p: STP, TU, technical-technological and technological maps, OSTs, TI.

Technological maps, compiled for each dish, culinary and confectionery products manufactured at the checkpoint are provided at the workplaces of cooks and confectioners.

Technological maps are drawn up in the prescribed form on thick cardboard, signed by the director, production manager and calculator and stored in the production manager's file cabinet.

Technical and technological maps (TTK) develop for new and signature dishes and culinary products - those that are developed and sold only in this subdivision. The term of the TTK is determined by the p / p itself. Each TTK receives a serial number and is stored in a file cabinet.

Main normative documents, regulating the production of p / f and culinary products, are OSTs, which are developed and approved by the Ministry of Meat and Dairy Industry, Food Industry, fisheries, producing products for public catering.

THAT- this is the main regulatory document that determines the production of semi-finished products only at POP. Specifications are developed by the Research Institute of Public Catering.

Technological instructions (TI) are introduced simultaneously with specifications and determine the range of p / f produced; quality requirements and consumption rates of raw materials; procedure for carrying out technological processes; packaging and labeling requirements; conditions, terms of storage and transportation.

STP develop for culinary products with non-traditional methods of cold and heat treatment, for the main processes.

STP projects are coordinated with the territorial sanitary and epidemiological service. The STP is approved by the head of the p / p for a period determined by him.

The technological process set out in the STP must ensure the safety requirements and the quality indicator established by state acts. STP cannot violate GOSTs.

5.11. Organization of the work of the hot shop

Hot shops are organized at enterprises that carry out a full production cycle. The hot shop is the main shop of a public catering enterprise, in which the technological process of cooking is completed: heat treatment of products and semi-finished products, cooking of broth, preparation of soups, sauces, side dishes, second courses, as well as thermal processing of products for cold and sweet dishes. In addition, hot drinks are prepared in the workshop and flour confectionery products (patties, pies, kulebyaki, etc.) for clear broths are baked.

The hot shop occupies a central place in the public catering enterprise. In the case when the hot shop serves several trading floors located on different floors, it is advisable to place it on the same floor with trading floor with the largest number of seats. On all other floors there should be distribution rooms with a stove for frying portioned dishes and food warmers. The supply of these distributing finished products is ensured with the help of lifts.

The hot shop should have a convenient connection with the procurement shops, with storage facilities and a convenient relationship with the cold shop, distribution and sales area, washing kitchen utensils.

Dishes made in a hot shop are distinguished by the following main features:

The type of raw materials used - from potatoes, vegetables and mushrooms; from cereals, legumes and pasta; from eggs and cottage cheese; from fish and seafood; from meat and meat products; from poultry, game, rabbit, etc.;
- method of cooking - boiled, poached, stewed, fried, baked;
- the nature of consumption - soups, main courses, side dishes, drinks, etc.;
- purpose - for dietary, school meals, etc.;
- consistency - liquid, semi-liquid, thick, puree-like, viscous, crumbly.

Hot shop dishes must comply with the requirements of state standards, industry standards, enterprise standards, collections of recipes for dishes and culinary products, specifications and be developed according to technological instructions and maps, technical and technological maps in compliance with the Sanitary Rules for Public Catering Establishments.

The production program of the hot shop is compiled on the basis of the range of dishes sold through the trading floor, the range of culinary products sold through buffets and retail chain enterprises (culinary shops, trays).

The microclimate of the hot shop. According to the requirements of the scientific organization of labor, the temperature should not exceed 23 ° C, therefore, supply and exhaust ventilation should be more powerful (air speed 1-2 m / s); relative humidity 60-70%. To reduce the effect of infrared rays emitted by heated frying surfaces, the stove area should be 45-50 times smaller than the floor area.

The mode of operation of the hot shop depends on the mode of operation of the enterprise (trading floor) and the forms of release of finished products. Hot shop workers to successfully cope with the production program, . must begin work no later than two hours before the opening of the trading floor.

The hot shop should be equipped with modern equipment - thermal, refrigeration, mechanical and non-mechanical: stoves, ovens, cooking pots, electric frying pans, electric fryers, refrigerated cabinets, as well as production tables and racks.

Depending on the type and power, it is planned to use mechanical equipment in the hot shop (P-II universal drive, mashed potato machine).

Equipment for the hot shop is selected according to the standards for equipping trade, technological and refrigeration equipment in accordance with the type and number of seats in the enterprise, its mode of operation, the maximum load of the trading floor during peak hours, as well as forms of service. Thus, in restaurants where first courses are prepared in small batches, stationary cooking pots are required less than in canteens with the same number of seats (Table 14).

Table 14

Selection of equipment for the hot shop of a public canteen for 100 seats

equipment identification	Type of	unit of measurement	performance, capacity, area in units	Number of equipment
Universal drive	P-II	PCS.	-	1
Refrigeration cabinet	ShKh-0.8	m 3	0,8	1
Stove on electric heating 4-burner sectional modulated with an oven	PESM-4Sh	m 2	-	3
Cooker 2-burner for direct frying	ESAP-2	m 2	0,24	1
Boiler for cooking	KPESM-40	l	40	1
Boiler for cooking	KPESM-60	l	60	1
Boiler for cooking	KPI-100	l	100	3
Frying pan with indirect cut	SKE-0.3	m 2	0,33	1
Two-section oven cabinet	ShZhESM-2	m 2	0,194	1
Continuous Boiler	KNE-100	l/h	100	1
Desktop dial scales	VNC-2	kg	2	2
Desktop dial scales	VNC-10	kg	10	1

In a hot shop, for the convenience of organizing the processes of preparing hot dishes, it is advisable to use sectional modulated equipment that can be installed in an island way, or to organize several production lines - for preparing broths and first and second courses; side dishes and sauces (Scheme 14).

Scheme 14. An approximate plan of the hot shop of a restaurant for 300 seats:
1 - electric four-burner stove PESM-4Sh; 2 - electric frying pan SESM-0.5; 3 - electric oven; 4 - fryer FESM-20; 5 - electric two-burner stove for direct frying; 6 - insert to thermal equipment; 7-bain-marie electric MSESM-50 for sauces; 8 - production table SP-1470; 9 - universal drive PG-0.6; 10 - ^toll for the installation of small-scale mechanization; 11 ~ cooled table SOESM-2; 12 - barbecue oven; 13 - mobile rack; 14 - digester boiler KPE-100; 15 - electric boiler KRNE-100B; 16 - digester boiler KPESM-60; 17 - mobile bath VPGSM for washing garnishes; 18 - refrigerating cabinet ШХ-0.4М; 19 - food warmer counter for first courses; 20 - electric distributing rack SRTESM; 21 - distributing rack СРСМ; 22 - a table with a built-in washing bath SMVSM; 23 - sink

Sectional modulated equipment saves production space by 5-1%, increases the efficiency of equipment use, reduces fatigue of workers, and increases their ability to work.

Sectional modulated equipment is equipped with an individual exhaust device that removes harmful gases from the workshop, which are formed during the frying of products, which helps to create a favorable microclimate in the workshop and improve working conditions.

For the rational organization of the workplace of the cook, sectional modulated production tables should also be used and other mechanical equipment(Fig. 16).

Rice. 16. Sectional non-mechanical equipment:
a - table with cooling SOESM-3; b - table with cooling SOESM-2; in - a table with a washing bath SMISM; g - a table for the installation of small-scale mechanization SMMSM; e - section-insert VSM-210; e - section-insert with a mixer tap VKSM; g - mobile bath

This equipment can be used in all pre-preparation shops.

Section-table with a refrigerated cabinet and a slide SOESM-3 used for the preparation of portioned first courses (in the containers of the slide, a set of prepared necessary products); this table is also intended for cold shops.

Section-table with refrigerated cabinet SOESM-2 serves to decorate dishes, store semi-finished products, greens in a refrigerated cabinet with a capacity of 0.28 m3.

Section-table with built-in washing bath SMVSM designed to refine semi-finished products and greens.

Section-table for installation of small-scale mechanization SMMSM has electrical outlets.

Insert sections for heating equipment VSM-210 are auxiliary elements in technological lines of sectional modulated equipment. Section length 210 and 420 mm.

Sections-inserts for heating equipment with mixer tap VKSM are installed in technological lines for filling with water cooking stove-top boilers.

Bath mobile for washing side dishes VPGSM has a bowl mounted on a trolley.

The hot shop is subdivided into two specialized departments - soup and sauce. In the soup department, preparation of broths and first courses is carried out, in the sauce department - preparation of second courses, side dishes, sauces, hot drinks.

The number of chefs in each department is determined by the ratio 1: 2, i.e. there are half as many chefs in the soup department. In hot shops of low power, such division, as a rule, does not exist.

Soup section. The technological process of preparing the first courses consists of two stages: the preparation of the broth and the preparation of the soups. In high-capacity canteens, where the assortment of first courses is small (2-3 items), soups are prepared in large batches, so a lot of broth is required. At the workplace, cooks preparing broths install stationary boilers in line - electric, gas or steam. More often used electric boilers KPE-100, KPE-160, KPE-250 with a capacity of 100, 160, "250 liters or KE-100, KE-160 with functional containers. The UEV-40 cooking device is designed for cooking dressing soups, second and third courses , side dishes; differs from boilers in that after cooking, the cooking container is disconnected from the steam generator and transported for distribution. Above stationary boilers, it is advisable to install local exhaust ventilation in the form of umbrellas connected to the general exhaust ventilation system of the hot shop. This contributes to the creation of a normal microclimate of the shop.

The restaurant prepares broths in small quantities, and therefore, boilers KE-100 or sectional modulated boiler KPESM-60 tilting with a capacity of 100 and 60 liters are installed to cook the broth. Cold and hot water is supplied to the cooking pots. The number of boilers and their capacity depend on the capacity of the enterprise. Near the boilers, for the convenience of work, production tables are installed in line, designed to perform auxiliary operations.

The hot shop prepares bone, meat and bone, chicken, fish and mushroom broths. The longest cooking time is for bone and meat-and-bone broths (4-6 hours). They are prepared in advance, usually on the eve of the current day (Table 15).

Table 15

Water rates and time for preparing various broths

Name of the broth	Water rate per 1 kg of the main product, dm 3	Broth concentration	Parking time, h	Raw material preparation
Bone	4	normal concentration	5-6	The bones are cut into pieces 5-6 cm long
Same	1,25	Concentrated	4
meat and bone	3,7	normal concentration	5-6	Chopped bones, stripped pieces of meat weighing 1.5-2 kg are used
Same	1,15	Concentrated	4
Chicken	4,0	normal concentration	2-4	Whole carcasses, chicken bones
Fish	1,1	Concentrated	1	Food fish waste
Mushroom	7,0	Concentrated	2-3	Dried mushrooms are soaked for 3-4 hours before cooking

After preparing the broth, the boilers are washed and used for cooking soups.

In a restaurant where broths are prepared in small quantities, 50 and 40 l stove-top boilers are used to cook them.

In addition to stationary cooking pots, the workplace for making soups includes a line of thermal equipment and a line of non-mechanical equipment (Fig. 17). The distance between the lines should be 1.5 m.

Rice. 17. The workplace of the cook in the soup department of the hot shop:
1 - digester boiler KPESM-60; 2 - frying pan SESM-0.2; 3 - insert VSM-420; 4 - insert VSM-210; 5 - four-burner stove PESM-4Sh; 6 - a table with a built-in washing bath SMVSM; 7 - dial desktop scales VNTs-2; 8 - table for the installation of small-scale mechanization SMMSM; 9 - table with a refrigerated cabinet and a slide SOESM-3; 10 - wall tablet for technological map

The line of thermal equipment consists of electric (gas) stoves, electric frying pans. The stove is used for cooking first courses in small batches in stove-top boilers, stewing, sautéing vegetables, etc. An electric frying pan is used for sautéing vegetables. Section inserts for heating equipment are used as additional elements in the lines of sectional modulated equipment, creating additional convenience for the cook.

Lines of non-mechanical equipment include sectional modulating tables and a mobile tub for washing garnishes for clear broths. At the workplace of the cook who prepares the first courses, the following are used: a table with a built-in bathtub, a table for small-scale mechanization, a table with a refrigerated slide and a cabinet for storing food supplies.

The technological process of making soups is organized as follows. On the eve of the cook, they get acquainted with the menu plan, which indicates the number and assortment of first courses for the next day. Bone and meat-and-bone broths are boiled in concentrated or normal concentrations, as mentioned above, also the day before.

At the beginning of the working day, the cooks, in accordance with the task and technological maps, receive the required amount of products in net weight, prepare the workplace - they select dishes, inventory, tools. With a clear organization of production, the preparation of the workplace and the receipt of products should take no more than 15 minutes of the cook's working time. Other operations performed by chefs depend on the range of first courses. First, the cooks filter (for this they use a sieve, gauze) the broth, set to boil meat, poultry, chop vegetables, stew beets for borscht, sauté vegetables and tomato puree, sort out cereals, etc.

For cooking soups, stove-top boilers of 50, 40, 30 and 20 liters and stationary boilers are used. The sequence of cooking soups is determined taking into account the complexity of the dishes being prepared and the duration of the heat treatment of the products. To speed up the cooking process, use measured dishes (buckets, pots, etc.).

In restaurants where the first courses are prepared in small batches, food warmers are installed in the hot shop, which ensures the preservation of the temperature and taste of the soups. The first courses should be sold at a temperature not lower than 75 ° C, the duration of the implementation of the first courses in mass preparation is no more than 2-3 hours.

To prepare puree soups, products are rubbed and ground using a universal P-P drive with interchangeable mechanisms, kitchen universal machine UKM with interchangeable mechanisms.

Flour culinary products (patties, cheesecakes, pies) are prepared for transparent broths. For their production organize additional jobs. The dough is kneaded in plate boilers, cut on a wooden-coated production table using rolling pins, manual dough dividers, cutters.

The general layout of the hot shop is shown in fig. eighteen.

Fig.18. Organization of workplaces in the hot shop:
a - soup compartment: 1 - cooking broths; 2 - cooking soups; 3 - portioning of meat, fish, poultry; 4 - portioning and release of first courses; 5 - preparation of side dishes for soups; b - sauce department: 6 - processes of cooking, frying, poaching, stewing; 7 - preparation of side dishes, sauces; 8 - frying kebabs and portioning, 9 - portioning of second courses; 10 - distributing line

Sauce section. The sauce department is intended for preparation of second courses, garnishes and sauces. To perform various processes of thermal and mechanical processing of products, workplaces are equipped with appropriate equipment and a variety of utensils, tools, and inventory.

They select thermal and mechanical equipment in accordance with the standards for equipping catering establishments with equipment.

The main equipment of the sauce department is cookers, ovens, electric frying pans, deep fryers, as well as cooking pots, a universal drive. Stationary digesters are used in the sauce department in large workshops for cooking vegetable and cereal side dishes.

Barbecue houses are installed in hot shops of specialized enterprises and restaurants. The enterprises use sausage cookers, egg cookers, coffee makers, etc.

Acceleration of food cooking can be achieved by using microwave devices. In microwave ovens, semi-finished products are heated throughout the entire volume of the product due to the properties of electromagnetic waves to penetrate into the product to a considerable depth.

For the preparation of dietary dishes, a steamer is installed in the sauce department.

Sauce department equipment can be grouped into two or three technological lines.

The first line is intended for heat treatment and preparation of dishes from semi-finished products from meat, fish, vegetables, as well as for the preparation of side dishes and sauces in stove-top dishes. The line consists of sectional modulated equipment and includes an oven, stoves, electric frying pans, fryers. In restaurants, food warmers are also installed in this line, designed for short-term storage of second courses in a hot state (Fig. 19).

Rice. 19. Workplace of the cook of the sauce department:
1 - food warmer MSESM-50 for sauces; 2 - four-burner stove PESM-4Sh; 3 - insert VSM-420; 4 - fryer FESM-20; 5 - frying pan SESM-0.2; 6 - two-chamber oven ShZhESM-2; 7- table with built-in washing bath SM VSM; 8 - production table SGI470; 9 - dial scales VNTs-2; 10 - table for the installation of small-scale mechanization SMMSM; 11 - a table with a refrigerated cabinet and a slide SOESM-3; 12 - wall tablet for technological map

The second line is designed to perform auxiliary operations and includes sectional modulating tables: a table with a built-in washing bath, a table for installing small-scale mechanization equipment, a table with a cooled slide and a wardrobe (in restaurants).

Meat, fish, vegetable semi-finished products are prepared for heat treatment on production tables. A production table with a refrigerated slide and a cabinet is used in restaurants for portioning and decorating dishes.

The third line is organized in large hot shops, where stationary cooking boilers are used for cooking side dishes. This line includes sectional modulated boilers with functional containers, work tables for preparing products for cooking (separation of cereals, pasta, etc.), a bath for washing side dishes. In restaurants where complex side dishes are mainly cooked in small quantities, stove-top dishes are used instead of stationary cooking pots. For frying potatoes (fries, pie, etc.), deep fryers of the FESM-20, FE-20 type are used. The work of the cooks of the sauce department begins with familiarization with the production program (menu plan), selection of technological maps, specification of the amount of products needed for cooking. Then the cooks receive products, semi-finished products, and select dishes. In the restaurant, fried and baked dishes are prepared only by order of visitors; labor-intensive dishes that require a lot of time to cook (stews, sauces) are prepared in small batches. At other enterprises in mass production, no matter how much product is prepared, it must be taken into account that fried main courses (cutlets, steaks, entrecote, etc.) must be sold within 1 hour; second courses boiled, poached, stewed - 2 hours, vegetable side dishes - 2 hours; crumbly cereals, stewed cabbage - 6 hours; hot drinks - 2 hours. In exceptional cases, in accordance with the requirements of the Sanitary Rules for the forced storage of the remaining food, it must be cooled and stored at a temperature of 2-6 ° C for no more than 18 hours. Before sale, the chilled food is checked and tasted by the head of production, after which it is mandatory subjected to heat treatment (boiling, frying on the stove or in the oven). The period for the sale of food after this heat treatment should not exceed one hour. It is forbidden to mix food leftovers from the previous day or with food prepared on the same day, but at an earlier date.

It is forbidden to leave the next day in the sauce department of the hot shop:

Pancakes with meat and cottage cheese, chopped products from meat, poultry, fish;
- sauces;
- omelets;
- mashed potatoes, boiled pasta.

in raw materials and food products used for cooking, the content of substances of chemical and biological origin potentially hazardous to health (toxic elements, antibiotics, pesticides, pathogenic microorganisms, etc.) should not exceed the norms established by medical and biological requirements and sanitary standards for food quality. This requirement is specified in GOST R 50763-95 “Public catering. Culinary products sold to the public. General technical conditions".

From the dishes in the sauce department are used (Fig. 20):

Stove boilers with a capacity of 20, 30,40,50 liters for cooking and stewing dishes from meat, vegetables; boilers (boxes) for cooking and poaching whole fish and links;
- boilers for cooking diet food for a couple with a grate-liner;
- pans with a capacity of 1,5,2,4,5,8 and 10 liters for preparing a small number of portions of boiled, stewed second courses, sauces;
- saucepans with a capacity of 2, 4, 6, 8 and 10 liters for sauteing vegetables, tomato puree. Unlike boilers, stewpans have a thickened bottom;
- metal baking sheets and large cast-iron frying pans for frying semi-finished products from meat, fish, vegetables, poultry;
- small and medium cast-iron frying pans with a handle for frying pancakes, pancakes, making omelettes;
- frying pans with 5, 7 and 9 cells for cooking fried eggs in bulk;
- cast-iron frying pans with a press for frying tobacco chicken, etc.

Rice. 20. Utensils used in the hot shop:
a - for cooking, poaching and stewing: 1 - stove-top boilers with a capacity of 20-50 l; 2 ~ boiler for boiling fish and its components; 3 - boiler for cooking diet food for a couple with a grate-liner; 4 - pans with a capacity of 2-15 liters; 5 - saucepans with a capacity of 2-10 liters; b - for frying: 1 - general purpose cast iron pans with a diameter of 140-500 mm; 2 - pans for frying eggs in cells; 3 - frying pans with a press for roasting tobacco chickens; 4 - pans with a steel handle; 5 - frying pans for frying pancakes; 6 - baking trays for frying portioned products

The inventory of the hot shop is shown in fig. 21.

Rice. 21. Inventory of the hot shop:
1 - sieves; A - with removable nets and plastic shell; B - with stainless mesh and aluminum shell; B - with a hair net and a wooden shell; 2 - metal screen; 3 - metal colander with a capacity of 7 l; 4 - conical metal sieve; 5 - skimmers; 6 - bucket nets; 7 - scoop; 8 - metal strainer; 9 - a device for straining the broth; 10 - chef's spatula with ejector; 11 - chef's fork; 12 - skewers for frying shish kebabs

From inventory apply:

Corollas, veselka, chef's forks (large and small);
- roar;
- blades for pancakes, meatballs, fish;
- a device for straining the broth, different sieves, scoops, skimmers, skewers for frying shish kebabs.

In the sauce department, jobs are organized mainly by type of heat treatment. For example, a workplace for frying and browning products and semi-finished products; the second - for cooking, stewing and poaching products; the third - for the preparation of side dishes and cereals.

At the workplace, cooks use cookers (PESM-4, TLM-0.51, PE-0.51Sh, PE-0.17, PESM-4SHB, APN, etc.), ovens (IZHSM- 2K), production tables and mobile racks. In restaurants where the assortment of dishes is more diverse and deep-fried dishes are prepared (Kiev meatballs, french fries, etc.), on an open fire (grilled sturgeon, grilled poultry, etc.), an electric grill is included in the heating line (GE, GEN-10), deep fryer (FESM-20, FE-20, FE-20-0.1). Prepared semi-finished products in a grid are immersed in a deep fryer with heated fat, then finished goods together with a mesh or slotted spoon, they are transferred to a colander installed on a saucepan to drain excess fat. If the assortment of dishes includes shish kebabs, then a specialized workplace is organized, consisting of a production table and a shish kebab oven ShR-2.

Workplaces for cooking, stewing, poaching and baking products are organized taking into account the performance of several operations by cooks at the same time. For this purpose, thermal equipment (stoves, ovens, electric frying pans) are grouped with the calculation of the convenience of the transition of cooks from one operation to another. Auxiliary operations are carried out on production tables installed parallel to the heating line. Thermal equipment can be installed not only in a line, but also in an island way.

Porridges and pasta for baked dishes are cooked in stove-top boilers. The mass prepared for baking is placed on baking sheets and placed in ovens, where it is brought to readiness. Extinguish food in stove-top boilers or electric frying pans.

At the workplace of a cook preparing side dishes from vegetables, cereals and pasta, the technological process consists of the following operations: cereals are sorted out on the production table, washed, then boiled in stationary or stove-top boilers.

For cooking and quick removal of the finished product from stationary boilers, stainless steel mesh liners are used. Drain boiled pasta in a colander and rinse.

The selection of stove-top boilers of a certain capacity for cooking cereals of various consistency is based on the volume occupied by 1 kg of cereal along with water (Table 16).

Table 16

The initial volume (in liters) of water from 1 kg of cereals when cooking cereals of various consistency

To prepare sauces at the workplace, cooking pots are used when it is necessary to prepare a large amount of sauces, or pots of various capacities - when preparing a small amount of sauces. For rubbing vegetables and straining broths, sieves of various shapes or strainers are used.

Basic sauces (red and white) are usually. they cook for the whole day, and derivative sauces for 2-3 hours of selling dishes on the trading floor.

Labour Organization

Since the work in the hot shop is very diverse, cooks of various qualifications must work there. The following ratio of cooks in the hot shop is recommended: VI category - 15-17%, V category - 25-27%, IV category - 32-34% and III category - 24-26%.

The production team of the hot shop also includes kitchen utensils washers, kitchen auxiliary workers.

The cook of the VI category, as a rule, is a foreman or a senior cook and is responsible for organizing the technological process in the workshop, the quality and compliance with the yield of dishes. He monitors compliance with the technology of cooking and culinary products, prepares portioned, specialty, banquet dishes.

The 5th class cook prepares and decorates dishes that require the most complex culinary processing.

The cook of the IV category prepares the first and second courses of mass demand, sautés vegetables, tomato puree. A cook of the III category prepares products (cuts vegetables, cooks cereals, pasta, fries potatoes, cutlet mass products, etc.).

In small hot shops, the work of the shop is headed by the head of production.

Questions for knowledge control

1. Which enterprises organize hot shops?
2. What technological processes are carried out in the hot shop?
3. Describe the location of the hot shop at the catering establishment.
4. On what grounds are dishes made in a hot shop distinguished?
5. What requirements must meet the dishes of the hot shop?
6. What is the production program of the hot shop based on?
7. What are the requirements for the microclimate of the hot shop?
8. What determines the operating mode of the hot shop?
9. Taking into account what factors are selected equipment for the hot shop?
10. What is the advantage of using sectional modulated equipment?
11. Methods for arranging equipment in a hot shop.
12. What types of sectional modular production tables and other types of non-mechanical equipment can be used in a hot shop?
13. What specialized departments stand out in the hot shop?
14. What are the stages of the technological process of making soups?
15. Give examples of water norms and time for preparing different types of broths of different concentration.
16. What kinds and types of heating equipment are used in the soup department of the hot shop? What are they made of?
17. What is the distance between the thermal equipment line and the non-mechanical equipment line?
18. Describe the organization of the technological process of making soups.
19. What is the difference between the organization of workplaces for preparing soups in a restaurant and the organization of workplaces in a canteen?
20. What equipment is used to make puree soups?
21. When preparing clear broths, what additional jobs can be organized?
22. What is the purpose of the sauce department?
23. List the types and types of the main equipment of the sauce department of the hot shop.
24. What is the advantage of using microwave devices in a hot shop?
25. In what technological lines can the equipment of the sauce department be grouped?
26. How is work organized in a hot shop?

It is difficult to imagine a modern service sector without catering establishments. Restaurants, cafes, canteens hospitably open their doors to numerous visitors, trying to attract them with impeccable cuisine, quality service and affordable prices. Statistics show that the network of public catering establishments and the number of visitors to them is increasing annually. This industry is extremely interesting for investors and those who wish to open their own business.

However, despite all its attractiveness, the food industry is a labor-intensive and energy-intensive production that requires considerable financial investments. And you can get a real return only if you correctly organize the production process, choose the right technological equipment public catering and establish the production of high-quality products that are in steady demand among consumers.

Development of the menu, production program and stock of raw materials

The menu of a catering establishment is not just a list of dishes offered to visitors. Here, first of all, the interests of the serviced contingent are taken into account, their preferences, as well as financial capabilities are revealed. The menu should be in demand, popular and as diverse as possible, where each visitor can choose what he likes.

Based on the menu and the number of visitors that are planned to be served during the working day, a production program is compiled, where, according to the investment norms, the required amount of raw materials for one shift is calculated. Based on these data, and taking into account the shelf life of products, the optimal stock of the volume of raw materials required by the enterprise for rhythmic work is determined. They draw up contracts with suppliers, develop a delivery schedule, and organize unrefrigerated and refrigerated warehouses for storing goods.

Organization of warehouse work

Warehouses in which the necessary stock of raw materials is stored should be located in a single block, which will ensure convenient acceptance and release to the blank shops. The recommended area of ​​warehouse premises is 15-20% of the total area of ​​enterprises. Proper organization of warehouse management allows you to solve the following tasks:

• acceptance of goods in terms of quantity and quality;
• ensuring storage in accordance with all sanitary and hygienic requirements;
• maintaining stocks of raw materials at an optimal level.

Temperature and humidity in warehouses must be maintained within acceptable limits, and to ensure the frequency of air exchange, natural or mechanical ventilation is provided. Warehouse equipment, commodity scales, as well as all the necessary equipment that is required to check the quality of goods and release them for production are installed here. The main storage equipment, racks and undercarriages, is designed for placement and storage of goods, and for the mechanization of the processes of acceptance and release, it is advisable to equip warehouses with mobile trolleys.

For the storage of perishable products in warehouses, refrigeration equipment is provided, the number of which and the volume of refrigerated chambers depend on the amount of raw materials to be stored. The main types of refrigeration equipment installed in warehouses are cold rooms and refrigerated cabinets, as well as chest freezers for those products that require low-temperature storage.

Organization of work of production shops

Procurement catering establishments with a full cycle of processing raw materials contain: meat, vegetable, flour or confectionery shop, as well as hot and cold, where direct cooking is carried out. In pre-cooking enterprises operating on semi-finished products, the production process is organized in the semi-finished products pre-cooking workshop, in which a flour department can be organized.

For each workshop, a production program is developed, the heads of workshops or foremen receive the necessary raw materials from the warehouse, deliver them to the workshop and distribute duties among the cooks responsible for the preparation of a particular product. The raw materials are subjected to primary processing, after which they go through all the technological steps necessary for the preparation of semi-finished products. Prepared semi-finished products are placed in a functional container and sent to a hot or cold shop, where, after final processing, they are brought to full culinary readiness. The rational organization of the work of the hot shop directly depends on the well-coordinated work of the blank shops. The technological equipment of the hot shop is installed here, with the use of which all types of heat treatment are performed.

The cold shop receives products that have undergone and have not undergone heat treatment, therefore, the organization of the work of the cold shop, first of all, is determined by the coherence production processes in hot and vegetable shops. And the equipment of the cold shop allows not only to mechanize the processes of preparing salads and snacks to the maximum, but also maintains the required temperature for their storage.

Ready meals are transferred to gastronorm containers and sent to the distribution line for sale. Here they are portioned and released to consumers. In restaurants, on-duty dishes are prepared in small volumes and sold as needed, and the preparation of custom-made a la carte dishes is started after receipt of requests from waiters.

Organization of customer service, product sales and dishwashing

Every food service must pay special attention to customer service. An important role is played by the interior design and comfortable arrangement of the dining room, so that visitors have a desire to come here again and again. Restaurants organize service by teams of waiters who must not only take and deliver orders, but also create a friendly atmosphere and provide professional advice on the characteristics of dishes and the technology of their preparation. At lunchtime, in order to reach a larger number of visitors, it is advisable for restaurants to organize the sale of inexpensive set meals.

In canteens and cafes, the sale of lunch products is organized according to the method of free choice of dishes. For these purposes, a self-service distribution line is equipped, on which short-term storage, portioning, decoration and dispensing of snacks, first, second and third courses are carried out in compliance with the temperature of their serving. The modern distribution line in the dining room is a technological equipment for public catering, which includes a set of counters, showcases and food warmers. Service is carried out by one or several cooks-distributors, and visitors, moving with a tray along the rails, have the opportunity to choose their favorite dishes. The speed of service, which is especially relevant during rush hour, is affected by the timely preparation of dishes by hot and cold shops, as well as the proper organization of the work of washing tableware, which eliminates interruptions in clean dishes, cutlery and trays.

Additional services and increase in own production output

In order for a catering enterprise to work with a stable profit, it is necessary to develop a number of measures to increase the volume of sales of its own products. Indeed, as a rule, the potential of enterprises is unusually large, and the installed technological equipment for catering is characterized by high productivity.

In addition to the dining hall, most catering establishments organize a banquet hall where solemn feasts are held for groups of visitors. In the warm season, summer venues are opened where they sell a certain range of drinks and goods.

It is advisable to arrange the sale of products of own production through a culinary store. It is equipped with counters and the necessary types of refrigeration equipment are installed, including chest freezers, which provide a demonstration of goods, taking into account the storage temperature.

In the culinary shop, products of all workshops of the enterprise can be presented. These are not only meat and vegetable semi-finished products, different kinds dough, but also ready-made salads, culinary and confectionery products. Technologists and economists of the enterprise should be engaged in the development of the assortment of a culinary store, since affordable prices for products are one of the ways to attract customers. In addition, you can organize remote trade and the supply of products of your own production. retail chains at wholesale prices.

Technological equipment of catering establishments

To perform their main functions, namely, the manufacture and sale of culinary products, catering establishments are equipped with a wide range of equipment. All technological equipment for public catering is classified into the following types:

• electromechanical;
• thermal;
• refrigeration;
• auxiliary or neutral.

The types of technological equipment, its capacity and the number of units are determined as a result of special calculations and taking into account:

• type of enterprise;
• organization of production (on raw materials or semi-finished products);
• production program (menu plan);
• forms and methods of customer service.

All catering equipment must meet the needs of the enterprise in terms of productivity, perform all the necessary technological operations, ensure storage at certain temperatures, create comfortable working conditions for service personnel and provide customer service at the highest level.

The company Petrokhladotekhnika presents a wide range of modern technological equipment for public catering, the installation of which will be the key to the successful operation of any enterprise.

Canteens with a workshop production structure for the preparation of hot and cold dishes are allocated special rooms. At low-capacity enterprises, separate places are created for these purposes in the general production space. In the article, we will consider what a cold shop is.

General information

The range of served cold dishes is formed in accordance with the type and class of the enterprise. The menu includes:

1. Snacks.
2. Cold dishes (jellied, boiled, stuffed, fried, etc.).
3. Gastronomic products (fish, meat).
4. Dairy products.
5. Sweet dishes and drinks (compotes, kissels, mousses, jelly, etc.).
6. Soups.

The menu of a first-class restaurant should include at least ten dishes daily, and at least 15 dishes in a top-class restaurant. The production program is formed in accordance with the assortment that is sold in the trading floor, culinary shops, as well as sent to buffets and other enterprises.

Cold shop: description

As a rule, it is located in the brightest room. Its windows are usually directed to the northwest or north. Hot and cold shops should have a convenient connection. It is necessary to transfer products for heat treatment and receive them back for cooking. In addition, the cold shop must have communication with the washing and distribution lines. The room provides the necessary amount of equipment, which ensures the safety of food and cooked products. Due to the fact that cutting equipment is mainly used in production, safety must be ensured. In the cold shop there is a responsible specialist who manages and controls all processes.

Specificity

The organization of the work of the cold shop is carried out taking into account its features. In particular, products after preparation and portioning are not subjected to repeated heat treatment. In this regard, it is necessary to ensure strict implementation sanitary regulations. The cook of the cold shop, in addition, must observe personal hygiene. Dishes must be prepared in such quantities that can be sold in short time. Taking into account the fact that heat-treated and non-heat-treated products are used as raw materials, it is necessary to strictly limit the production of meat and fish, boiled and raw vegetables. At enterprises of small capacity, universal places are created. There is a consistent preparation of dishes according to the production program. The organization of the work of a cold shop at a large enterprise involves the creation of specialized places.

mechanical equipment

The cold shop should be equipped with interchangeable mechanisms. They are designed for:

• cutting boiled and raw vegetables;
• squeezing juices from various fruits;
• whipping cream, mousses, sambukov, sour cream;
• mixing vinaigrettes and other salads.

Such universal machines are installed in a cold shop when preparing dishes in large quantities. In small enterprises, as a rule, such operations are carried out manually. With a large assortment of sandwiches, gastronomic products, small-scale mechanization equipment is used. Such devices, in particular, include a machine for cutting and stacking cheese, sausages, ham, a bread slicer, and a manual butter divider.

Low temperature units

The temperature of the dishes dispensed on the distribution line should not be higher than 10-14 degrees. In this regard, the workshop must be equipped with a sufficient amount of refrigeration equipment. Special cabinets are used to store ready-made dishes and the products from which they are made. In addition, work in the cold shop is carried out on production tables with low-temperature cabinets. They are present: a container and a slide for salad. Low-temperature counters are used for dispensing and storing ice cream. To obtain ice for its subsequent use in the manufacture of cold drinks, cocktails in bars and restaurants, special ice makers are used. The choice of equipment depends on the production capacity, the number of finished products and products that need to be stored.

Other equipment

The number of tables depends on the number of people working at the same time. At the same time, the layout of the cold shop should be drawn up so that each employee has at least one and a half meters of space. Washing of greens, vegetables, fruits is carried out in mobile or stationary baths. For these purposes, a modular table equipped with an integrated washing compartment can also serve. Before being sent for sale, finished products are placed in mobile racks. In restaurants, the cold shop is equipped with a dispensing counter.

Tools

Without them, the characteristics of the cold shop would be incomplete. When preparing dishes, a variety of devices, equipment, tools are used:

• Egg cutters.
• Knives (gastronomic: for cutting ham, butter, cheese, sausage; knife-fork; curly; chef's troika).
• Oil scraper.
• Tomato cutters.
• Forms for mousses, jelly, aspic dishes.
• Cutting boards.
• Folding devices.

Creation of production places

In the cold shop of a restaurant or other enterprise with a wide range of snacks and dishes, technological lines are allocated for their preparation. They create separate places where they carry out:

• Making vinaigrettes and other salads.
• Slicing gastronomic fish and meat products.
• Portioning and presentation of dishes.
• Production of jellied products, soups, sweet drinks, sandwiches.

At workplaces, for the preparation of vinaigrettes and other salads, a bath or a table with a built-in container for washing greens and fresh vegetables is used. Cutting raw and cooked products is carried out on different cutting boards using a troika.

Characteristics of the cold shop: cooking features

All space should be divided into sections. equipped with two production tables. On one of them mixing of components and dressing of vinaigrettes and other salads is carried out. This table can be modulated sectional or conventional. On the other side, portioning and decoration of salads are carried out for subsequent sale on the trading floor. For these purposes, it is advisable to purchase a modulated sectional table with a low-temperature cabinet. Scales are installed on it, dishes with a ready dish, dimensional equipment for portioning (salad cutlery, shovels, spoons) are placed on the right. To the left on the table are plates for snacks, salad bowls and other utensils. This is where the product design takes place. Before him, the preparation of products used as decoration is carried out. It includes slicing boiled eggs, tomatoes, lemons, carbonate, greens, and so on. For this, special devices and tools are used. Prepared products are stored in cooled sections.

Gastronomic products and snacks

At the place of their preparation, cutting, portioning and decoration of dishes from fish and meat products are carried out. Tables for small mechanized equipment are installed here. Gastronomic knives are used for manual cutting of products. Portion weight control is carried out with the help of table scales.

Jellied dishes

If they are included in the product range, then a specialized place should be organized for their manufacture. Cutting of boiled and meat products is carried out on production tables equipped with:

• scales to control the mass of portions;
• chef's troika knives;
• cutting boards;
• trays for laying out weighed products.

Before the preparation of ready-made dishes, the preparation of products is carried out. To do this, knives are used for curly cutting and carbonizing, recesses of various shapes, etc. Fish and meat portions are placed in prepared trays, forms, dishes, then decorated with food, poured using a special spoon. After that, the finished products are placed in a low-temperature cabinet. If the aspic is prepared in a tray, it is cut into portions during the holiday. They are subsequently transferred to special plates and other tableware. For this, special blades are used.

sandwiches

They are considered one of the most popular cold dishes, especially in student canteens, school canteens, recreation areas, buffets, and so on. Sandwiches are made from bread. In this case, oil and various gastronomic products, culinary products are used. As a rule, open sandwiches are prepared. Businesses serving passengers different types transport, produce closed (travel) snacks. Canapés are prepared for banquets and receptions.

The key process in making sandwiches is cutting bread and various foods into portions. They are also decorated with herbs, vegetables, olives, lemons and so on. With a small number of sandwiches for sale, cutting products and bread is carried out manually. In this case, cheese, gastronomic, bread knives, as well as special devices are used. When preparing a large number of sandwiches, mechanized equipment is installed on the work table.

To speed up the dosing of oil into portions, a manual oil divider is used. Special molding scrapers are also used. With their help, the oil is given a special shape (in the form of a petal, a rose, etc.). For cutting and cutting products on the table, in addition to cutting tools, there must be boards. They are labeled according to the ingredient being processed. Products used for sandwiches are prepared no earlier than 30-40 minutes before the sale. They are stored in low-temperature cabinets. Making snack sandwiches (canapés) is considered quite laborious. They are served mainly at receptions, banquets, placed on buffet tables. To speed up the manufacturing process, various recesses are used.

Soups

They are in high demand during the summer season. Cold soups include okroshka, botvinya, beetroot, and so on. They are prepared from vegetables and other products on beetroot broth, bread kvass, and also from fruits. Dishes are released chilled to 12-14 degrees. During the implementation, food ice is used to maintain it, which is produced by an ice machine.

Meat and other products, vegetables, necessary for the preparation of cold soups, are subjected to heat treatment in a hot shop. After that, they are cooled and cut into strips or small cubes. This is done manually or using special mechanized cutting equipment. The onion is chopped with a knife and rubbed with a wooden pestle with a small amount of salt until juice appears. Before cooking, fresh cucumbers are peeled and cut by hand or machine.

Making sweet soups is carried out on fruit broths. The basis of such dishes are dried or fresh berries and fruits. Before heat treatment, they are sorted out and washed using mesh liners or a colander. Berries are used as a whole, pears, apples are cut on a vegetable cutter. Before that, using a special device, seed nests are removed. Dishes are released from pasta, rice and so on. Fruit side dishes and decoctions for sweet soups are prepared in a hot shop.

Sweet dishes

These include jelly, jelly, sambuki, mousses, and so on. A bathtub, a production table equipped with a low-temperature cabinet are installed at the workplace for the preparation of such dishes. In addition, a variety of inventory, molds, tableware, and tools are used. To perform various operations, a universal drive with interchangeable mechanisms is used. For example, it is used when whipping mousses, cream, rubbing fruits.

The products necessary for cooking are sorted out and washed under running water in a colander. Berries and fruits can be sold in their natural form with cream, milk, sugar. Gelated dishes are prepared using freshly squeezed juice. To obtain it, special devices and devices are used. Syrups are brewed in a hot shop. The finished product is poured into trays, molds. Syrups for mousses are whipped with the help of universal mechanisms to a replaceable drive. The sale of ready-made dishes is carried out in dessert plates or bowls.

Other products

Drinks and compotes of our own production (from rose hips, cranberries, lemon, etc.) are produced in a hot workshop and then cooled. After that, they are divided into portions (poured into glasses). For the preparation of drinks from fresh apples, a special device is used. This device removes the seed nest in one motion and divides the fruit into 6-8 cloves. The preparation of soft ice cream at large catering enterprises is carried out using a freezer. Short-term storage and sale of products is carried out through a low-temperature section or a counter. Ice cream is dispensed in metal bowls with fillings or in kind. Portioning is carried out with special spoons.

Features of labor

The basic requirements for a cold shop are defined in SNiP. production mode set depending on the specifics of the enterprise. If the duration of the shift is more than 11 hours, then a two-brigade, step or combined schedule is approved. General leadership the production facility is carried out by a responsible employee or foreman. The cook of the cold shop of the 4th or 5th category acts as him. The foreman plans activities to implement the production program according to the menu.

The preparation of labor-intensive dishes is carried out in the evening. These, for example, include aspic, jellies, compotes, kissels, and so on. During preparation, at the beginning of the shift, inventory, utensils are selected, products are distributed according to the production assignment. With a rational organization of work, this takes no more than 20 minutes. Specialists receive assignments in accordance with their qualifications. The foreman monitors how safety precautions are observed in the cold shop, the technology of cooking. He is also responsible for the continuity of the production process, preventing interruptions in customer service. At enterprises with a large volume of production, a division of labor into operations is introduced. This takes into account the qualifications of specialists.