In restaurants, cafes, canteens with a workshop production structure, special rooms are allocated for the preparation of hot and cold dishes. At enterprises of low power for these purposes, separate places are created in the common production space. In the article, we will consider what a cold shop is like.
General information
The assortment of served cold dishes is formed in accordance with the type and class of the enterprise. The menu includes:
- Snacks
- Cold dishes (jellied, boiled, stuffed, fried, etc.).
- Gastronomic products (fish, meat).
- Lactic acid products.
- Sweet foods and drinks (stewed fruit, jelly, mousse, jelly, etc.).
- Soups
The menu of the restaurant of the first class should include at least ten daily meals, and the highest - at least 15 dishes. The production program is formed in accordance with the assortment, which is sold in the trading floor, culinary shops, as well as shipped to buffets and other enterprises.
Cold shop: description
As a rule, it is located in the brightest room. Its windows are usually facing northwest or north. Hot and cold workshops should have a convenient connection. It is necessary to transfer products for heat treatment and get them back for cooking. In addition, the cold shop should have a connection with the washing and distribution line. The necessary amount of equipment is provided in the room, in which the safety of products and prepared products is ensured. Due to the fact that the production mainly uses cutting equipment, safety must be ensured. In the cold shop there is a responsible specialist who manages and controls all processes.
Specificity
The organization 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 of sanitary rules. The cook of the cold shop, in addition, must observe personal hygiene. Dishes must be prepared in such quantities that can be sold in a short time. Given the fact that raw materials are used products that have passed and have not undergone heat treatment, it is necessary to strictly limit the production of meat and fish, cooked and raw vegetables. At the enterprises of small capacity universal places are created. There is carried out sequential cooking according to the production program. The organization of the cold shop at a large enterprise involves the creation of specialized places.
Mechanical equipment
The cold workshop should be equipped with universal drives with interchangeable mechanisms. They are intended for:
- sliced boiled and raw vegetables;
- squeezing juices from various fruits;
- whipping cream, mousse, sambuca, sour cream;
- mixing vinaigrettes and other salads.
Such universal machines are installed in the cold shop when cooking 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 slicing and stacking cheese, sausages, ham, bread slicer, manual butter separator.
Low temperature units
The temperature of dishes dispensed on the distribution line should not be higher than 10-14 degrees. In this regard, the workshop should be equipped with a sufficient amount of refrigeration equipment. For storage of ready meals and products from which they are made, use special cabinets. 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. For dispensing and storing ice cream, low-temperature counters are used. 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 at the same time at the factory. In this case, the scheme of the cold shop should be drawn up so that each employee has at least one and a half meters of space. Washing greens, vegetables, fruits is carried out in mobile or stationary baths. A modular table equipped with an integrated washing compartment can also serve for these purposes. Before being sent for sale, finished products are placed in mobile racks. In restaurants, the cold shop is equipped with a dispensing counter.
Instruments
Without them, the characteristic of a cold workshop would be incomplete. When preparing dishes, a variety of appliances, tools, and tools are used:
- Egg slicers.
- Knives (gastronomic: for slicing ham, butter, cheese, sausage; fork knife; curly; cook three).
- Scraper for oil.
- Tomatorezki.
- Manual juicers.
- Forms for mousses, jellies, jellied dishes.
- Cutting boards.
- Devices for folding.
Creation of production places
In the cold shop of a restaurant or other enterprise with a wide range of snacks and dishes, technological lines for their preparation stand out. They create separate places where they are carried out:
- Making vinaigrettes and other salads.
- Cutting of gastronomic fish and meat products.
- Portioning and decoration of dishes.
- Production of jellied products, soups, sweet drinks, sandwiches.
At workplaces for the preparation of vinaigrettes and other salads, a bath or table is used with an integrated tank for washing greens, fresh vegetables. Raw and cooked foods are sliced on different chopping boards using chef's knives .
Characteristics of the cold shop: cooking features
All space should be divided into sections. The workplace is equipped with two production tables. At one of them, cutting vegetables, mixing components and dressing vinaigrettes and other salads. This table can be modular sectional or conventional. On the other, portioning and registration of salads is carried out for subsequent sale on the trading floor. For these purposes, it is advisable to purchase a modulated section table with a low-temperature cabinet. The scales are installed on it, the dishes with the finished dish are placed on the right, measuring equipment for portioning (salad devices, shovels, spoons). On the left on the table are plates for snacks, salad bowls and other utensils. Here is the registration of products. Before him is the preparation of products used as decoration. It includes slicing boiled eggs, tomatoes, lemons, carbonate, herbs and so on. For this, special devices and tools are used. Prepared foods are stored in refrigerated sections.
Gastronomy and snacks
At the place of their preparation are carried out: cutting, portioning and decoration of dishes from fish and meat products. Tables for small mechanized equipment are installed here. For manual slicing of products, gastronomic knives are used. Serving weight control is carried out using a table scale.
Jellied dishes
If they are included in the product range, then a specialized place should be organized for their manufacture. Boiled and meat products are cut on production tables equipped with:
- weights to control the mass of servings;
- knives cook three;
- chopping boards;
- trays for laying out suspended products.
Before making ready meals, food is prepared. For this, knives are used for figured cutting and carbonation, recesses of various shapes and so on. Fish and meat portions are placed in prepared trays, forms, dishes, then decorated with products, poured using a special spoon. After that, the finished product is placed in a low-temperature cabinet. If the filler is cooked 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, school canteens, places of rest, in buffets and so on. Sandwiches are made from bread. This uses oil and various gastronomic products, culinary products. As a rule, open sandwiches are prepared. Enterprises serving passengers of various modes of transport produce closed (road) snacks. For banquets and receptions canapes are prepared.
A key process in making sandwiches is slicing 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 the implementation of the cutting of food and bread is carried out manually. It uses cheese, gastronomic, bread knives, as well as special devices. When preparing a large number of sandwiches, mechanized equipment is installed on the desktop.
To speed up the dosage of oil per serving, a manual oil separator is used. Special molding scrapers are also used. With their help, the oil is given a special shape (in the form of a petal, rose, etc.). For cutting and cutting products on the table, in addition to cutting tools, boards should be present. They are labeled according to the ingredient to be processed. The products used for sandwiches are prepared no earlier than 30-40 minutes before the start of sales. Their storage is carried out in low-temperature cabinets. Making snack sandwiches (canapes) is considered quite time-consuming. They are served mainly at receptions, banquets, located on the buffet tables. A variety of notches are used to speed up the manufacturing process.
Soups
They are in great demand in the summer season. Cold soups include okroshka, botvini, beetroot soup and so on. They are prepared from vegetables and other products on beet broth, bread kvass, and also from fruits. Dishes are released chilled to 12-14 degrees. When implemented, food ice is used to maintain it, which is produced by an ice maker.
Meat and other products, vegetables, necessary for making cold soups, are cooked 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 onions are chopped with a knife and ground with a small amount of wooden pestle with salt until juice appears. Before cooking, fresh cucumbers are peeled and cut manually or machine.
Making sweet soups is carried out on fruit decoctions. The basis of such dishes are dried or fresh berries and fruits. Before heat treatment, they are sorted and washed using mesh inserts or a colander. Berries are used as a whole, pears, apples are cut on a vegetable cutter. Before this, using a special device, the seed nests are removed. Dishes are dispensed with pasta, rice and so on. Fruit side dishes and decoctions for sweet soups are cooked in a hot shop.
Sweet dishes
These include jelly, jelly, sambuca, mousse and so on. At the workplace for the preparation of such dishes a bath is installed, an industrial table equipped with a low-temperature cabinet, scales (tabletop). In addition, a variety of tools, molds, tableware, tools are used. To perform various operations use a universal drive with interchangeable mechanisms. For example, it is used for whipping mousses, cream, fruit rubbing.
The products necessary for cooking are sorted and washed under running water in a colander. Berries and fruits can be dispensed in kind with cream, milk, sugar. The preparation of jellied dishes is carried out using freshly squeezed juice. To obtain it, special devices and devices are used. Syrups are cooked in a hot shop. The finished product is poured into trays, forms. Mousse syrups are whipped using universal mechanisms to a removable drive. Realization of ready meals is carried out in dessert plates or bowls.
Other products
Drinks and compotes of their own manufacture (from rose hips, cranberries, lemon, etc.) are produced in a hot shop, 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 fetus into 6-8 lobules. Soft ice cream is prepared at large public catering establishments using a freezer. Short-term storage and sale of products is carried out through the low-temperature section or counter. Ice cream is sold in metal cups with fillers or in kind. Portioning is carried out with special spoons.
Labor features
The basic requirements for a cold shop are defined in SNiP. The production mode is set depending on the specifics of the enterprise. If the shift duration is more than 11 hours, then a two-team, step or combined schedule is approved. General management of the production room is carried out by a responsible employee or team leader. It is the cook of a cold shop of 4 or 5 categories. The team leader plans to implement the production program according to the menu.
Cooking time-consuming dishes is carried out in the evening. These, for example, include jellies, jellies, compotes, jelly and so on. During preparation, at the beginning of the shift, inventory, utensils are selected, products are distributed according to the production assignment. With the rational organization of work, this takes no more than 20 minutes. Specialists receive assignments in accordance with their qualifications. The team leader monitors how safety is observed in the cold shop, cooking technology. He is also responsible for the continuity of the production process, preventing interruptions in customer service. At enterprises with a large volume of production, the division of labor into operations is introduced. In this case, the qualifications of specialists are taken into account.