In which workshop are hot meat dishes prepared? Hot shop work organization. General requirements, features of the organization. Foodservice market concept

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Hot shop work organization

Hot shops are organized at enterprises that perform a full production cycle.The Hot Shop is the main shop of a public catering enterprise, in which the technological process of food preparation is completed: heat treatment of products and semi-finished products is carried out, broth cooking, preparation of soups, sauces, side dishes, second courses, and thermal processing of products for cold and sweet dishes is carried out. In addition, the workshop prepares hot drinks and bakes pastries (pies, pies, pies, etc.) for clear broths. From the hot shop, ready meals go directly to the dispensers for sale to the consumer.

The hot shop occupies a central place in the catering enterprise. In the case when the hot shop serves several sales areas located on different floors, it is advisable to locate it on the same floor with the sales area with the largest number of seats. On all other floors, there should be a serving area with a plate for roasting portions and food warmers. These dispensers are supplied with finished products by means of hoists.

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

Dishes made in the 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 .;

Cooking method - boiled, stewed, stewed, fried, baked;

Consumption - soups, main courses, side dishes, drinks, etc .;

Appointment - for dietary, school meals, etc.;

Consistencies - liquid, semi-liquid, thick, puree, viscous, crumbly. Dishes of the hot shop must comply with the requirements of state standards, industry standards, enterprise standards, collections of recipes for dishes and culinary products, technical conditions and be developed according to technological instructions and maps, technical and technological charts, subject to the Sanitary Rules for public catering establishments. The production program of the hot shop is drawn up on the basis of the range of dishes sold through the sales area, the range of culinary products sold through buffets and retail outlets (cookery stores, trays).

Hot shop microclimate. The temperature according to the requirements of the scientific organization of labor should not exceed 23 ° C, therefore, the 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 area of \u200b\u200bthe stove should be 45-50 times less than the floor area.

The operating mode of the hot shop depends on the operating mode of the enterprise (trading floor) and the forms of the finished product. Hot shop workers, in order to successfully cope with the production program, must start work no later than two hours before the opening of the sales floor. The hot shop should be equipped with modern equipment - thermal, refrigeration, mechanical and non-mechanical: stoves, ovens, cooking kettles, electric frying pans, electric fryers, refrigerators, as well as production tables and shelves. Depending on the type and power, the use of mechanical equipment in the hot shop is envisaged (universal drive P-II, a machine for making mashed potatoes). Equipment for the hot shop is selected according to the norms of equipping with 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 sales area during peak hours, as well as the forms of service. Thus, in restaurants where first courses are prepared in small batches, less stationary cooking pots are required than in canteens with the same number of seats.

Organization of the cold shop

Cold shops are organized at enterprises with a shop-floor structure of production (in restaurants, canteens, cafes, etc.). At specialized enterprises and small-scale farms that sell a small assortment of cold snacks with a shopless structure, a separate workplace is allocated for the preparation of cold dishes in a common production room. Cold shops are designed for the preparation, portioning and decoration of cold dishes and snacks. The range of cold dishes depends on the type of enterprise, its class. So, in a 1st class restaurant, at least 10 dishes should be included in the range of cold dishes daily, and 15 dishes in the highest class. The product range of the cold shop includes cold snacks, gastronomic products (meat, fish), cold dishes (boiled, fried, stuffed, aspic, etc.), lactic acid products, as well as cold sweet dishes (jellies, mousses, sambucs, jelly, compotes and others), cold drinks, cold soups. The production program of the cold shop is drawn up on the basis of the range of dishes sold through the sales area, culinary stores, as well as sent to buffets and other branches. The cold shop is usually located in one of the lightest rooms with windows facing north or northwest. When planning a workshop, it is necessary to provide for a convenient connection with the hot workshop, where the heat treatment of products necessary for the preparation of cold dishes is carried out, as well as with the distribution and washing of tableware. When organizing a cold shop, it is necessary to take into account its features: the products of the shop, after manufacturing and portioning, are not subjected to secondary heat treatment, therefore, it is necessary to strictly observe the sanitary rules when organizing the production process, and the rules of personal hygiene for cooks; cold dishes should be prepared in such quantities that can be sold in a short time. Salads and vinaigrettes in unfilled form are stored in refrigerated cabinets at a temperature of 2- ° C for no more than 6 hours. Salads and vinaigrettes should be refueled immediately before the vacation, products left over from the previous day are not allowed for sale: salads, vinaigrettes, jellies, jellied dishes, etc. especially perishable cold dishes, as well as compotes and drinks of our own production.


Hot shops are organized at enterprises that perform a full cycle of work. It is the main workshop of the enterprise, where the technological process of food preparation is completed. Thus, hot shop appointment: for heat treatment of products and semi-finished products, cooking broths, making soups, sauces, side dishes, second courses, heat treatment of products for cold and sweet dishes. In addition, the workshop prepares hot drinks and flour confectionery (pies, pies, pies) for clear broths. From the hot shop, ready-made meals are delivered to the dispensers for sale to the consumer.

If the hot shop serves several sales areas located on different floors, it is better to locate it on the same floor as the sales area with the largest number of seats. On all other floors, there should be a serving area with a plate for roasting portions and bain-marie. These dispensers are supplied with finished products by means of hoists. The hot shop should have a convenient connection with the blank shops, warehouses, cold shop, distribution and sales area, washing kitchen utensils.

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

· The type of raw materials used - from potatoes, vegetables and mushrooms; from cereals, legumes and pasta; from fish and seafood; from meat and meat products, etc .;

· The way of culinary processing;

· The nature of consumption - soups, main courses, side dishes, drinks, etc .;

· Appointment - for dietary, school meals, etc .;

· Consistencies - liquid, semi-liquid. thick, viscous, puree, crumbly.

The production program of the hot shop is drawn up based on the range of dishes sold through the sales area, the range of culinary products sold through buffets and retail outlets.

Hot shop microclimate: the temperature according to the requirements of the ITU should not exceed 23 degrees. C (this is achieved with the help of supply and exhaust ventilation, with an air speed of 1-2 m / s); relative humidity 60-70%. The slab area should be 45-50 times less than the floor area.

Working hours The workshop depends on the operating mode of the enterprise and the forms of hot product release, and usually work should begin no later than 2 hours after the opening of the trading floor.

Shop equipment: cookers, ovens, cooking pans, electric pans, deep fryers, refrigerators, work tables and racks. Depending on the type and power, it is envisaged to use mechanical equipment in the workshop - a universal drive and a machine for making mashed potatoes. The equipment is selected according to:

· Equipment standards;

· In accordance with the type and number of seats of the enterprise;

· The operating mode of the enterprise;

· Maximum load of the trading floor during peak hours;

· Forms of service.

Sectional modulated equipment saves production space by 5-7%, increases the efficiency of equipment use, reduces employee fatigue and increases their working capacity. it is equipped with an individual exhaust device that removes harmful gases generated during frying from the workshop. For the rational organization of the cook's workplace, section-modulated production tables and other non-mechanical equipment (insert sections, table sections for installing small-scale mechanization equipment, mobile baths, etc.) should be used. The hot shop is divided into two specialized departments - soup and sauce. In the soup section, broths and first courses are prepared, in the sauce section - preparation of second courses, side dishes, sauces, hot drinks.

The number of cooks in each section is determined by the ratio 1: 2, i.e. the soup section has half the number of cooks. There is no such division in hot shops of low capacity.

Soup department.

The technological process of preparing first courses consists of two stages - making broths and making soups. In accordance with this, the workplaces of cooks are used, which are combined into two parallel lines: a line of heating equipment and a line of non-mechanical equipment. The distance between the lines should be 1.5 m.If the assortment of first courses is relatively limited, and they are cooked in large quantities, at the chef's workplace, in the line of heating equipment, they install boilers of various capacities for cooking broths and soups and frying pans for browning the roots. A table with a refrigerated cabinet for storing fats, sour cream, herbs, a table with a built-in washing bath, tables for storing inventory, spices are installed in the line of non-mechanical equipment.

The technological process of making soups is organized as follows. On the eve, the chefs get acquainted with the menu plan for the next day. Bone and meat-and-bone broths are boiled the day before in concentrated or normal. At the beginning of the working day, the chefs, in accordance with the assignment, receive the required amount of net products, prepare the workplace - they select dishes, equipment, which should take no more than 15 minutes of the cook's working time. The rest of the operations performed by the chefs depend on the assortment of the first courses.

For sautéing and stewing vegetables in large quantities, electric pans are used. In small businesses, vegetables are sautéed in plated dishes. It is advisable to prepare sautéing for future use, fat sautéing from onions and carrots can be stored for 7 days in the refrigerator, this will save both time and energy.

Broths are best prepared in concentrated form and kept in refrigerators. When cooking broths, kettles of various capacities with mesh inserts are used. In nets, meat and bones are immersed in cauldrons. When the broth is cooked, the nets are removed from the cauldrons by a special mechanism and delivered to the tables for parsing bones and meat.

It is essential for organizing a cook's workplace to supply cold and hot water to boilers, stoves for washing cereals, vegetables, filling boilers. For this purpose, an insert for section-modulated VKSM equipment is used.

For cooking soups, boilers of 50, 40, 30 and 20 liters and electric boilers for 40, 60, 160 and 250 liters are used. The sequence of cooking soups is determined taking into account the complexity of the prepared dishes and the duration of the heat treatment of products. Measured dishes are used to speed up the cooking process. In restaurants, first courses are prepared in small batches and served in separate portions, therefore, in the line of heating equipment, instead of boilers for cooking soups, stoves are installed on which first courses are prepared in low-capacity dishes.

A table with a refrigerated cabinet and a slide is installed in the line of non-mechanical equipment. Various products used to prepare the first courses are placed in the container of the slide - meat, ham, olives, capers, etc.

First courses should be served with a temperature of at least 75 degrees C, the duration of the first courses for mass cooking is 2-3 hours.

Culinary flour products (pies, cheesecakes) are prepared for transparent broths. Additional jobs will be organized for their preparation. The dough is kneaded in boilers and cut on a wooden-covered production table.

Sauce department.

At the section for preparing second courses, workplaces are organized to perform the same type of operations: frying, stewing, stewing, boiling and baking products. In accordance with this, thermal and other technological equipment is grouped according to its purpose. Frying ovens, electric frying pans, deep fryers, stoves and boilers are installed here.

Since the assortment of dishes in the sauce department is very large, it is impossible to organize specialized workplaces for the preparation of each type of dishes, therefore they are organized taking into account the possibilities of several operations performed by chefs at the same time.

When frying and browning food, the chef should be constantly at the heating equipment, so everything you need should be at hand. For this purpose, mobile tables, racks, stools are used, where dishes, implements and tools are placed. On mobile shelves, prepared semi-finished products are supplied to heating devices. To prepare for frying and browning, one or more production tables are installed.

The workplaces of chefs preparing second courses in canteens and restaurants differ from each other. So in the dining room, along with stoves, deep fryers, ovens, boilers are installed for preparing side dishes and sauces, and in the restaurant, boilers are not installed, because the second courses are prepared in portions at the request of the consumer.

For short-term storage of side dishes and sauces in a hot state and for decorating portioned dishes, a special bain-marie is installed in the line of heating equipment, this allows you to use the frying surface of the plates as intended.

Production tables for manual cutting of vegetables, bulkheads of cereals and pasta are placed near heating devices. For washing vegetables and cereals, tables with built-in sinks or sinks with a drain for water drain are installed.

In canteens where sauces are prepared only for the second courses sold at these enterprises, special jobs are not organized. The broth for sauces is cooked in the same cauldrons in which the first courses are prepared. All other operations are performed at workplaces for the preparation of second courses.

Acceleration of cooking can be achieved by using a microwave. A steamer can be installed in the sauce compartment for preparing diet meals.

The equipment for the sauce department can be grouped into the following lines:

· For heat treatment and preparation of semi-finished products from meat, fish, vegetables, preparation of sauces and side dishes in cookware (cookers, oven, pans and deep fryers);

· To perform auxiliary operations (table with built-in bathtub, table for installing small mechanization equipment, with a refrigerated cabinet);

· In large hot shops - section-modulated boilers with functional tanks, work tables for preparing products and baths for washing garnishes.

The work of the cooks in the sauce department begins with an acquaintance with the production program, a selection of technological maps, and specification of the number of products. Then the chefs receive food, semi-finished products and select the dishes.

In the restaurant, fried and baked dishes are prepared only by order of the visitors; labor-intensive meals are prepared in small batches.

In mass production, it should be borne in mind that fried second courses should be sold within an hour, boiled, stewed and stewed - 2 hours, friable cereals and stewed cabbage - 6 hours, hot drinks - 2 hours.

In exceptional cases, the remaining food must be refrigerated and stored at a temperature of 2 - 6 degrees C. Before being sold, chilled food is checked and tasted by the production manager, after which it is cooked and sold within an 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:

· Pancakes with meat and cottage cheese;

· Minced products from meat, poultry and fish;

Omelets;

· Mashed potatoes, boiled pasta.

Sauce compartment dishes:

· Floor-standing boilers with a capacity of 20, 30, 40 and 50 liters for cooking and stewing dishes from meat, vegetables; boilers (boxes) for boiling and stewing fish in whole and in links;

· Boilers for steaming dietary meals with an insert grate;

· Pots with a capacity of 1 - 10 liters for cooking a small amount of servings of second courses, sauces;

· Saucepan with a capacity of 2, 4, 6, 8 and 10 liters for sautéing vegetables, tomato puree, with a thickened bottom;

· Metal trays and large cast-iron pans for frying semi-finished products from meat, fish, vegetables and poultry;

· Small and medium-sized cast-iron pans with a handle for frying pancakes, pancakes, omelets;

· Frying pans with 5, 7 and 9 cells for preparing fried eggs in mass quantities;

Cast iron frying pans with a press for frying tobacco-chicken, etc.

Hot shop inventory:

Whisks, vests, chef's forks; screen; scoops for pancakes, cutlets, fish. Accessories for straining broth, different sieves, ladles, skimmers, etc.

In the sauce section of the hot shop, workplaces are organized mainly by the type of heat treatment:

· For frying and sautéing;

· For cooking, stewing and stewing;

· For cooking side dishes and cereals.

At work for frying and browning products are available: cookers, ovens, work tables and mobile shelves. In restaurants additionally - deep fryers, electric grills, barbecue ovens.

Workplaces for boiling, stewing, simmering and roasting products are organized taking into account the performance of several operations by chefs at the same time. For this, the heating equipment is grouped taking into account 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. Heating equipment can be installed not only in a line but also in an island way.

porridge and pasta for baked dishes are boiled in boilers. The mass prepared for baking is placed on baking trays and placed in ovens, where it is brought to readiness.

Workplace chefs for preparing side dishesthe technological process consists of the following operations: cereals are sorted out on the production table, washed and boiled in stationary or floating boilers.

The selection of floor-standing boilers of a certain capacity for cooking cereals of various consistencies is based on the volume occupied by 1 kg of cereal together with water.

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

To prepare sauces at the workplace, use cooking pots or pans of various capacities. The main sauces are usually prepared for the whole day, and the derivatives for 2-3 hours of the sale of dishes in the trading floor.

Labour Organization.

The workshop employs chefs of various qualifications, the percentage: 5th grade - 40%, 4 grade - 33%, 3 grade - 27%.

The hot shop production team also includes dishwashers and kitchen workers.

The 5th grade cook is a foreman or a senior chef and is responsible for the organization of the technological process in the workshop, the quality and compliance with the output of dishes. He monitors compliance with the technology of cooking, prepares portioned, specialty and banquet dishes.

The chef of the 4th grade prepares the first and second courses of mass demand, sauces vegetables, tomato puree.

The 3rd grade chef prepares the food.

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

Table of contents:

6. Description of the organization of workplaces in the workshop with the characteristics of equipment, inventory, tools, fixtures, containers ……………………………………………… 39

7. Rules of sanitation and hygiene, including personal hygiene of workers ……………………………………………………………………………………… 42

Introduction

Public catering is the most important component of people's lives. They most fully satisfy the nutritional needs of people. Catering enterprises perform functions such as production, sale and organization of consumption of culinary products by the population in specially organized places. Catering enterprises carry out independent economic activities and in this respect do not differ from other enterprises. Food for the population is organized mainly by small private enterprises.

Food, which is provided to the population in hospitals, sanatoriums, rest homes, children's and other institutions, is organized at the expense of the state.

Food is a vital requirement for the majority of workers, employees, students and a significant number of other groups in the country.

Before perestroika, public catering occupied an important place in the national economy of the country. But, starting in 1992, there was a radical change in the industry, which led to the closure and ruin of most public catering enterprises. From this time on, the nutrition sector began to develop anew.

Currently, activities in the field of mass catering are beginning to rapidly gain momentum. The first surge has already passed: many restaurants and cafes that opened at the beginning of the perestroika process have closed down due to unprofitability and lack of competitiveness. However, the process gradually started. At the moment, Moscow, as well as some other large cities in Russia, are experiencing a real restaurant boom: the number of hotels, restaurants, cafes, bars, and various clubs is growing rapidly. The catering industry is in the process of development - both the number of establishments and the quality of service are growing.

1. Characteristics of the enterprise

So, a restaurant is a public catering enterprise with a wide range of complex dishes, including custom-made and branded ones; wine and vodka, tobacco and confectionery products, an increased level of service in combination with the organization of recreation.

Sometimes restaurants are located in larger establishments, such as hotels, where food services are provided for the convenience of residents and to increase the potential income of the hotel.

The Astoria restaurant with 170 seats is designed to sell a wide range of dishes and drinks. The enterprise belongs to the first class and is located in the Pallada hotel.

The premises include: production, warehouse, trade, administrative and technical.

The restaurant uses raw materials and semi-finished products.

Visitors are served by bartenders, waiters, head waiter.

2. Characteristics of the hot shop

In the hot shop, the technological process of food preparation is completed. It is in this workshop that various products are heat treated, semi-finished products are brought to readiness, first, second and sweet dishes are prepared, products for cold dishes are prepared, and sometimes confectionery products are baked.

The hot shop is designed at all catering establishments where there are halls for serving consumers. The hot shop prepares various dishes and culinary products for sale in the hall of the enterprise.

The hot shop is located on the ground floor of the building. Lighting is provided by natural light. The workshop is located on the same level as the hall.

The shop has a convenient connection with the cold shop, as well as with other premises: distribution, washing, meat-fish and vegetable shops, with premises for storing raw materials. The hot shop has a direct link to the dishwasher.

The hot shop is equipped with heating, refrigeration, mechanical and auxiliary equipment. The section for the preparation of broths is equipped with cooking devices of various capacities; area for preparing second hot dishes - with a stove, oven, frying pan, deep fryer. Production tables of various designs and a bathtub are used as auxiliary equipment. The equipment is used sectional, corresponding in module to functional capacities. Arrangement of equipment - linear-group, allowing to group it by technological processes with placement in the line. Auxiliary equipment is installed in independent lines, located parallel to the lines of heating equipment.

Technological lines have both wall and island locations; installed in one or two adjacent lines, perpendicular to the distribution.

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

By 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 .;

By the method of culinary processing - boiled, stewed, stewed, fried, baked;

By the nature of consumption - soups, main courses, side dishes, drinks, etc .;

By appointment - for dietary, school meals, etc.;

By consistency - liquid, semi-liquid, thick, puree, viscous, crumbly.

Dishes of the hot shop must comply with the requirements of state standards, industry standards, enterprise standards, collections of recipes for dishes and culinary products, technical specifications and be developed according to technological instructions and maps, technical and technological charts, subject to the Sanitary Rules for public catering establishments.

3. Development of the production program of the enterprise

The production program of catering enterprises is a daily settlement menu for the sale of dishes in the hall of this enterprise. The development of the production program for the hot shop is based on the production program of the day. The development of the production program of the cafe is carried out in the following order: the number of consumers, the total number of dishes by groups in the assortment are determined, and the calculated menu for the hall is drawn up.

3.1. Determining the number of consumers

The development of a production program for public catering enterprises operating on raw materials or semi-finished products of varying degrees of readiness begins with determining the number of visitors by the opening hours of the enterprise.

The load factor of the hall at different hours of operation is determined on the basis of studying the throughput of halls of existing public catering establishments, similar to the projected one.

It is necessary that at least 1 hour of operation of the enterprise, the load of the hall is 100%, that is, one.

The number of visitors for each hour of work of the enterprise is determined by the formula:

where N is the number of visitors for each hour of the enterprise's work, people

Р - number of seats in the trading floor of the enterprise, pcs

φ - turnover of a place in the hall at a given hour of the enterprise

χ - the percentage of the trading floor load at the given working hour of the enterprise.

The total number of visitors is determined by summing up the number of consumers for each hour of the catering establishment.

Business hours Places turnover per hour; φ Hall load percentage; x Number of visitors; N
7-8 2,0 50 170
8-9 2,0 60 204
9-10 2,0 80 272
10-11
11-12 1,5 60 153
12-13 1,5 70 179
13-14 1,5 80 204
14-15 1,0 100 170
15-16 1,0 90 153
16-17 1,0 70 119
17-18
18-19 1,0 60 102
19-20 0,5 80 68
20-21 0,5 90 77
21-22 0,5 100 85
22-23 0,5 100 85
23-24 0,5 70 60
24-01 0,5 70 60
Total visitors per day: 2161

3.2. Calculation of the number of dishes sold

To determine the number of dishes, the following data are required: the number of consumers and the coefficient of consumption of dishes.

The total number of dishes is determined by the formula:

n - the number of dishes in this assortment group, pcs.

N - total number of consumers, people

m - coefficient of consumption of this assortment group

The coefficient of consumption of dishes is the number of dishes consumed by one visitor, and consists of the coefficients of consumption of certain types of lunch products of our own production (cold and hot snacks, first courses, second and sweet dishes).

Table 2. Calculation of the number of dishes by groups.

Cold snacks make up 90% of all snacks, that is 1750 dishes, hot ones - 10%, that is, 194 dishes.

Calculation of the number of sold dishes in the range.

Now it is necessary to carry out a specific breakdown of the calculated dishes by assortment, which is carried out in accordance with the percentage of dishes in the menu of similar operating catering establishments.

Name of food groups Ratio of dishes,% Number of dishes, pcs. Number - in names of dishes, pcs.
Total Including Total Including Total Including
1 2 3 4 5 6 7

Cold meals and snacks:

Salads, vinaigrettes,

Fermented milk products,

Sandwiches

 100 1750 15
Hot snack 100 194 3

First meal:

Transparent,

Gas stations

 100 1297

Second hot dishes:

Fish meals,

Meat, poultry

Vegetable,

Cereals, flour,

Egg, dairy

 100 2595 15

Cold,

Hot

 100 649 4

Calculation of other products of own production and purchased goods.

When determining the amount of other products of own production and purchased goods, it is necessary to use the established consumption rates per 1 visitor.

3.3. Drawing up a production program.

The checkout menu is compiled in accordance with the approximate assortment of products recommended for sale in restaurants, bars and cafes and according to the current recipe books.

Settlement menu is a list of names of dishes indicating the output of the finished dish and the amount of the dish.

The calculated menu is a list of dish names indicating the output of the finished dish and the amount of dish.

Table 5. Planning and settlement menu of the enterprise.

Sat No. rec. Name of dishes Exit, gr. Servings Labor intensity factor Number of conventional dishes
Cold snacks
Fish
482 Steamed carp in milk 175 117 0,5 58,5
131 Chopped herring 170 117 2,8 327,6
141/827 Crabs with vegetable marinade with tomato 75/75 116 0,5 58
Meat
156/826 Jellied chicken with horseradish sauce 75/25 117 3,2 377,4
158/819 Chicken fillet stuffed with mayonnaise sauce 100/30 116 3,5 406
149/822 Boiled rabbit with sauce mayonnaise with gherkins 75/30 117 0,3 35,1
Salads
60/830 Fresh tomato and apple salad with dressing 150/40 125 1,0 125
70 Summer salad 150 125 1,5 187,5
74 Potato salad with mushrooms 150 125 1,5 187,5
67 Radish with cucumber and egg 150 125 1,5 187,5
63 Raw vegetable salad 150 125 1 125
84/830 Delicious salad with salad dressing 150/40 125 2 250
103 Hot smoked cod venegrette 150 125 1,6 200
Fermented milk
455 Curd mass with berries 145 87 0,4 34,8
Sandwiches
21 Closed sandwich with cheddar cheese 85 87 0,3 26,1
Hot snack
368 Vegetable cutlets (carrot) with milk sauce 250 64 0,4 25,6
497 Grilled salmon 135 65 0,5 32,5
641 150/150 65 1,1 71,5
First meal
Transparent
253/1043 Meat boulog with spicy croutons 300/65 194 1,2 232,8
Gas stations
209/178 400/75 346 2,2 761,2
185 Poltava borsch with dumplings 400/180 346 2,1 726,6
181 Summer borsch with beet tops 400 346 1,5 519
Second hot dishes
Fish
479/790/692 Stewed trout in white wine sauce and boiled potatoes 200/75/150 173 0,5 86,5
492/798/679 Fried pike perch with buckwheat porridge and sour cream sauce 125/150/75 173 0,5 86,5
502/789 Sturgeon baked with Russian-style potatoes with white sauce 125/150 173 2,2 380,6
Meat
534/761 Boiled beef tongue with red sauce and mashed potatoes 100/150/100 185 0,5 92,5
546/685 Brisket (lamb) stuffed with meat meat with rice and legumes 164/150 185 1,9 351,5
560/693 Entrecote with onions and potatoes in milk 140/150 185 0,6 111
597/694 Beef stew with prunes with mashed potatoes 225/150 185 0,5 92,5
618/768/682 Beef meatballs with boiled rice and red sauce with roots 115/75/100 185 0,7 129,5
628/762 230/100 185 1,1 203,5
636/798 Cabbage rolls with meat and rice with cream sauce 302/125 186 2,7 502,2
Vegetable
363 Solyanka vegetable 290 129 2 258
359/794 Vegetable zapkanka with milk sauce 200/75 130 1,8 234
Groats, flour
395/838 Casserole with fresh fruits with apricot sauce 250/70 130 0,5 65
1036 Dumplings baked in sour cream with butter 220 129 2,4 309,6
Egg, dairy
466 Cheesecakes in Kiev 175 259 0,9 233,1
Sweet
Cold
890 Fresh berry jelly 200 195 0,7 136,5
905 Sambuc apricot 200 195 2 390
900 Lemon mousse 200 194 0,7 135,8
Hot
926 Charlotte with apples 200 65 2 130
Confectionery
Winter night cake 150 123 0,1 12,3
Shortbread cake with almonds 150 123 0,1 12,3
Chocolate brownie cake 150 124 0,1 12,4
Hedgehog cake with caramel filling 150 124 0,1 12,4
Sponge cake with three chocolate cream 150 124 0,1 12,4
Hot drinks
943 Tea with honey 200/40 11 0,2 2,2
944 Tea with lemon 222,5/9 11 0,2 2,2
953 Warsaw milk coffee 200 38 0,2 7,6
955 Oriental coffee 100 38 0,1 3,8
962 Cocoa with ice cream 200 11 0,3 3,3
Cold drinks
Mineral water 200 302 0,1 15,1
Juices in assortment 200 98 0,1 19,5
Fresh juices 200 43 0,1 4,3
Carbonated drinks 200 97 0,1 15,1
Sauces
827 Vegetable marinade with tomato 75 116 2,0 232
826 Horseradish sauce 25 117 2,0 234
819 Mayonnaise 30 116 2,0 232
822 Mayonnaise sauce with gherkins 30 117 2,0 234
830 Salad dressing 40 125 2,0 250
830 Salad dressing 40 125 2,0 250
790 White wine sauce 75 173 3,0 519
798 Sour cream sauce 150 173 3,0 519
789 White sauce 150 185 2,0 519
761 Red sauce with wine 150 185 3,0 555
768 Red sauce with roots 75 185 3,0 555
762 Onion sauce 100 185 3,0 555
798 Sour cream sauce 125 186 3,0 558
794 Milk sauce 75 130 3,0 390
838 Apricot sauce 70 130 2,0 260
Side dishes
1069 Spicy croutons 65 194 0,3 58,2
692 Boiled potatoes 150 173 0,5 86,5
679 Buckwheat 75 173 0,3 51,9
685 Boiled legumes 150 185 0,5 92,5
693 Potatoes in milk 150 185 1,2 222
694 Mashed potatoes 150 185 0,8 148
768 Red sauce with roots 75 185 3,0 555
682 Boiled rice 100 185 0,1 18,5
Labor intensity of the menu: 15616

4. Calculation of the amount of raw materials

Calculation of raw materials according to the menu consists in determining the amount of raw materials required for the preparation of all dishes included in the production program of the hot shop.

Q - the amount of raw materials of this type, kg

q - the rate of raw materials per dish, g

n - the number of dishes of this type, pcs.

The calculation is performed for each type of dish separately according to the recipe book.

The calculation of all raw materials is summarized in the raw material sheet (Appendix 1).

5. Calculation of the shop

The hot shop is the most critical production area in catering establishments. In this workshop, the technological process of food preparation is completed, heat treatment of products and semi-finished products, broth cooking, preparation of first, second and sweet dishes, sauces are carried out.

5.1. Development of a production program for a hot shop

The production program of the hot shop is drawn up on the basis of the production program of the restaurant. It includes all dishes and culinary products that are cooked.

For a uniform load of shop workers, as well as taking into account the shelf life of finished products and the sanitary and hygienic requirements for them, dishes and culinary products in the hot shop are prepared in small batches, taking into account the flow of consumers for each hour of the trading floor.

To draw up a schedule for the sale of dishes according to the opening hours of the trading floor, it is necessary to determine the number of dishes sold for each hour of the business hall.

(4)

n hour - the number of dishes sold for each hour of the hall's work, pcs.

n - the number of dishes sold per day, pcs.

K hour - coefficient of conversion of dishes for each hour

(5)

K hour - food conversion factor for each hour

N hour - the number of visitors for each hour of the enterprise work, people.

N - the number of visitors per day, people.

The sum of the conversion factors for all opening hours of the hall should be equal to one, and the sum of dishes sold by the opening hours of the hall should be equal to the number of dishes produced per day.


Schedule for the implementation of dishes in a hot shop
No. according to the collection of recipes Name of dishes Out-stroke (g) Number of dishes Implementation hours Labor capacity factor Number of conventional dishes
7-8 8-9 9-10 10-11 11-12 12-13 13-14 14-15 15-16 16-17 17-18 18-19 19-20 20-21 21-22 22-23 23-24 24-1
Conversion factor
0,08 0,09 0,13 0,07 0,08 0,09 0,08 0,07 0,06 0,05 0,03 0,04 0,04 0,04 0,03 0,02
368 250 64 5 6 8 0 4 5 6 5 4 4 0 3 2 3 3 3 2 1 0,4 25,6
497 Grilled salmon 135 65 5 6 8 0 4 5 6 5 4 4 0 3 2 3 3 3 2 1 0,5 26
641

Chicken satsivi in \u200b\u200bnut sauce

 150 65 5 6 8 0 4 5 6 5 4 4 0 3 2 3 3 3 2 1 1,1 26
253 300 194 16 17 21 0 14 16 17 16 14 12 0 10 6 8 8 8 6 4 1,2 232,8
209 Potato soup with meatballs 400 346 28 31 45 0 24 28 31 28 24 21 0 17 10 14 14 14 10 7 2,2 761,2
185 Poltava borsch with dumplings 400 346 28 31 45 0 24 28 31 28 24 21 0 17 10 14 14 14 10 7 2,1 726,6
181 Summer borsch with beet tops 400 346 28 31 45 0 24 28 31 28 24 21 0 17 10 14 14 14 10 7 1,5 519
479 Steamed trout 200 173 14 16 22 0 12 14 16 14 12 10 0 9 5 7 7 7 5 3 0,5 86,5
492 Fried pike perch 125 173 14 16 22 0 12 14 16 14 12 10 0 9 5 7 7 7 5 3 0,5 86,5
502 Baked sturgeon 125 173 14 16 22 0 12 14 16 14 12 10 0 9 5 7 7 7 5 3 2,2 380,6
534 Boiled beef tongue 100 185 15 17 24 0 13 15 17 15 13 11 0 9 6 7 7 7 6 4 0,5 92,5
546 Brisket stuffed with meat and rice 164 185 15 17 24 0 13 15 17 15 13 11 0 9 6 7 7 7 6 4 1,9 351,5
560 Entrecote with onions 140 185 15 17 24 0 13 15 17 15 13 11 0 9 6 7 7 7 6 4 0,6 111
597 225 185 15 17 24 0 13 15 17 15 13 11 0 9 6 7 7 7 6 4 0,5 92,5
618 Beef meatballs 115 185 15 17 24 0 13 15 17 15 13 11 0 9 6 7 7 7 6 4 0,7 129,5
628 Beef in onion sauce 230 185 15 17 24 0 13 15 17 15 13 11 0 9 6 7 7 7 6 4 1,1 203,5
636 Cabbage rolls with meat and rice 302 185 15 17 24 0 13 15 17 15 13 11 0 9 6 7 7 7 6 4 2,7 499,5
363 Solyanka vegetable 290 129 10 12 17 0 9 10 12 10 9 8 0 6 4 5 5 5 4 3 2,0 258
359 Vegetable casserole 200 130 10 12 17 0 9 10 12 10 9 8 0 6 4 5 5 5 4 3 1,8 234
395 Semolina casserole with fresh fruits 250 130 10 12 17 0 9 10 12 10 9 8 0 6 4 5 5 5 4 3 0,5 65
1036 Dumplings baked in sour cream 220 129 10 12 17 0 9 10 12 10 9 8 0 6 4 5 5 5 4 3 2,4 309,6
466 Cheesecakes in Kiev 175 259 21 23 34 0 18 21 23 21 18 16 0 13 8 10 10 10 8 5 0,9 233,1
926 Charlotte with apples 200 65 5 6 8 0 4 5 6 5 4 4 0 3 2 3 3 3 2 1 2,0 130
692 Boiled potatoes 150 173 14 16 22 0 12 14 16 14 12 10 0 9 5 7 7 7 5 3 0,5 86,5
679 Buckwheat porridge 75 173 14 16 22 0 12 14 16 14 12 10 0 9 5 7 7 7 5 3 0,3 51,9
693 Potatoes in milk 150 185 15 17 24 0 13 15 17 15 13 11 0 9 6 7 7 7 6 4 1,2 222
1069 Spicy croutons 65 194 16 17 21 0 14 16 17 16 14 12 0 10 6 8 8 8 6 4 0,3 58,2
694 Mashed potatoes 150 370 30 33 48 0 25 30 33 30 25 22 0 18 11 15 15 15 11 7 0,8 296
682 Boiled rice 100 185 15 17 24 0 13 15 17 15 13 11 0 9 6 7 7 7 6 4 0,3 55,5
790 White wine sauce 75 173 14 16 22 0 12 14 16 14 12 10 0 9 5 7 7 7 5 3 3,0 519
798 Sour cream sauce 150 173 14 16 22 0 12 14 16 14 12 10 0 9 5 7 7 7 5 3 3,0 519
789 White sauce 150 173 14 16 22 0 12 14 16 14 12 10 0 9 5 7 7 7 5 3 3,0 519
768 Red sauce with roots 75 185 15 17 24 0 13 15 17 15 13 11 0 9 6 7 7 7 6 4 3,0 555
762 Onion sauce 100 185 15 17 24 0 13 15 17 15 13 11 0 9 6 7 7 7 6 4 3,0 555
798 Sour cream sauce 125 186 15 17 24 0 13 15 17 15 13 11 0 9 6 7 7 7 6 4 3,0 558
794 Milk sauce 75 130 10 12 17 0 9 10 12 10 9 8 0 6 4 5 5 5 4 3 3,0 390
761 Red sauce with wine 150 185 15 17 24 0 13 15 17 15 13 11 0 9 6 7 7 7 6 4 3,0 555

5.2. Calculation and selection of cooking equipment

Cooking kettles are selected based on the estimated volume required for cooking soups, sauces, drinks, and so on.

Calculation of the volume of cooking kettles for cooking soups, sauces and sweet dishes.

We calculate the volume of boilers for cooking soups and sauces according to the formula:

(6)
Where:

n - the number of servings of soup for the billing period

V 1 - soup norm for 1 portion, l

The number of servings for the billing period is determined in accordance with the schedule for the sale of dishes, taking into account the shelf life.

The calculation results are shown in Table 7.

Table 7. Calculation of the volume of boilers for cooking soups and sauces

Sat No. rec. Name of dishes Volume of 1 serving Implementation hours
8-10
Servings Estimated volume, l Received volume, l
253 Meat broth 0,3 38 13,41 Stainless steel boiler 20 l
209 Potato soup with meatballs 0,4 76 35,76
185 Poltava borsch with dumplings 0,4 76 35,76 Stainless steel boiler 40 l
181 Summer borsch with tops 0,4 76 35,76 Stainless steel boiler 40 l
790 White wine sauce 0,075 38 3,35 Stewpan 4 l
798 Sour cream sauce 0,15 38 6,7 Stewpan 8 l
789 White sauce 0,15 38 6,7 Stewpan 8 l
768 Red sauce with roots 0,075 41 3,61 Stewpan 4 l
762 Onion sauce 0,1 41 4,82 Stewpan 6 l
798 Sour cream sauce 0,125 41 6,03 Stewpan 8 l
794 Milk sauce 0,075 29 2,56 Stewpan 4 l
761 Red sauce with wine 0,15 41 6,15 Stewpan 8 l

Calculation of the volume of boilers for cooking main courses and side dishes

For the calculation, we use the formulas:

For non-swellable products:

For stews:

V prod - volume occupied by the product, dm 3

For swelling products:

(9)

V B - water volume

Second courses and side dishes are calculated for 2 hours of maximum realization.

The calculation results are summarized in Table 8.

Table 8. Calculation of the volume of boilers for cooking main courses and side dishes.

Sat No. recipes Name of dishes Output, g The norm of the main product for 1 dish, g Product density, kg / dm 3 Water rate per 1 kg of the main product, l Implementation hours (8-10) Estimated boiler volume, l Received volume, l
Number of dishes Product quantity, kg Product volume, dm 3 Water volume, l
479 Steamed trout 200 152 0,8 - 38 5,77 7,21 - 9,7 10
534 Boiled beef tongue 100 169 0,85 - 41 6,93 8,15 - 11,03 12
597 Beef stew with prunes 225 167 0,85 - 41 6,85 8,06 10,9 12
618 Beef meatballs 115 76 0,9 - 41 3,12 3,46 4,68 6
692 Boiled potatoes 150 146,85 0,65 - 38 5,58 8,58 - 11,6 12
679 Buckwheat 75 71,25 0,75 2 38 2,71 3,61 0,1 4,88 6
693 Potatoes in milk 150 132 0,65 - 41 5,41 8,32 - 11,26 12
694 Mashed potatoes 150 124,5 0,65 - 81 10,08 15,51 - 20,98 30
682 Boiled rice 100 35,2 0,81 2 41 1,44 1,78 0,1 2,4 4

5.3. Calculation and selection of frying equipment

Calculation of pans.

The basis for calculating pans is the number of products sold in a maximum hour.

For frying piece products, the area under the bowl is determined by the formula:

(10)

n - the number of products fried during the billing period

f - area of \u200b\u200ba product unit, m 2

φ - turnover of the pan area for the billing period

The total area of \u200b\u200bthe pan is calculated using the formula:

(11)

The calculation results are shown in Table 9.

Table 9. Calculation of frying pans for frying piece products

For frying products with a mass, the area of \u200b\u200bthe pan is determined by the formula:

(12)

G - mass of fried products, kg

ρ - product density, kg / dm 3

φ - turnover of the hearth area for the billing period

k - the filling factor of the pan bowl

The calculation results are shown in Table 10.

Calculation of slabs.

We select the plates according to the calculated frying surface, determined for the hours of maximum load.

The size of the calculated frying surface of the plate is determined by the formula:

(13)

P - number of boilers, pcs

f - area occupied by a piece of equipment, m 2

τ - duration of heat treatment of products, min

The calculation results are shown in the table

The calculation results are shown in Table 11.

Table 11. Calculation of the frying surface of the plates.

Sat No. recipes Name of dishes Number of dishes, pcs Type of dishes Capacity Number of dishes Tableware unit area, m 2 Heat treatment time, min Estimated area, m 2
253 Meat broth 38 Stainless steel boiler 20 1 0,072 210 0,252
209 Potato soup with meatballs 76 Stainless steel boiler 40 1 0,125 40 0,0833
185 Poltava borsch with dumplings 76 Stainless steel boiler 40 1 0,125 40 0,0833
181 Summer borsch with tops 76 Stainless steel boiler 40 1 0,125 30 0,0625
790 White wine sauce 38 Stewpan 4 1 0,0491 25 0,0204
798 Sour cream sauce 38 Stewpan 8 1 0,0708 15 0,0177
789 White sauce 38 Stewpan 8 1 0,0708 20 0,0235
768 Red sauce with roots 41 Stewpan 4 1 0,0491 20 0,0164
762 Onion sauce 41 Stewpan 6 1 0,0662 25 0,0276
798 Sour cream sauce 41 Stewpan 8 1 0,0708 15 0,0177
794 Milk sauce 29 Stewpan 4 1 0,0491 15 0,0123
761 Red sauce with wine 41 Stewpan 8 1 0,0708 15 0,0177
479 Steamed trout 38 Pan 10 1 0,0546 50 0,0455
534 Boiled beef tongue 38 Pan 12 1 0,0565 135 0,127
597 Beef stew with prunes 41 Pan 12 1 0,0565 50 0,0471
618 Beef meatballs 41 Pan 6 1 0,0327 10 0,0055
692 Boiled potatoes 38 Pan 12 1 0,0565 30 0,02825
679 Buckwheat 38 Pan 6 1 0,0327 15 0,0082
693 Potatoes in milk 41 Pan 12 1 0,0565 15 0,0141
694 Mashed potatoes 81 Stainless steel boiler 30 1 0,0924 30 0,0462
682 Boiled rice 41 pan 4 1 0,0327 20 0,0109
492 Fried pike perch 38 Pan - 1 0,0661 0,0661
560 Entrecote with onions 41 Pan - 1 0,1960 0,1960
466 Cheesecakes in Kiev 57 Pan - 1 0,0154 0,0154
368 Vegetable cutlets 14 Pan - 1 0,0661 0,0661
502 38 Pan - 1 0,0661 - 0,0661
363 Solyanka vegetable 29 Pan - 1 0,1960 - 0,1960
641 Chicken satsivi 14 Pan - 1 0,0154 - 0,0154
∑=1,58825

The total area of \u200b\u200bthe slab is calculated by the formula:

(14)

F total \u003d 1,5 · 1.58825 \u003d 2.38m 2

We accept electric plates PE-0.51 for installation - 4 pcs. and PE-0.17 - 2 pcs.

5.4. Calculation and selection of auxiliary heating equipment

Without calculation, we accept for installation 2 electric toaster shashlik ERR-0.8 for cooking shashlik.

To prepare baked dishes and bring dishes to readiness without calculation, we take a ShZhE-0.51 oven.

5.5. Calculation and selection of refrigeration equipment

Refrigeration equipment in the hot shop is designed for short-term storage of semi-finished products coming from the semi-finished product preparation shop, for storing fats, sour cream, eggs, and so on.

In terms of capacity, refrigeration equipment in the workshop is selected according to the formula:

E - capacity of the refrigerator

Q - mass of products to be stored, kg

φ - the filling factor of the refrigerator, taking into account the weight of the dishes and the loose fit of the dishes in the cabinet (0.7).

The calculation results are shown in Table 12.

Table 12. Calculation of the capacity of the refrigerator.

№

Name of dishes

 Number of dishes Fats Sour cream, eggs Semi-finished products
For 1 dish, g Total, kg For 1 dish, g Total, kg Total weight, kg ¼ part, kg
368 Vegetable cutlets with milk sauce 64 20 1,28 75 4,78 13,74 3,435
497 Grilled salmon 65 10 0,65 - - 10,53 2,633
641 Chicken satsivi in \u200b\u200bnut sauce 65 12 8 0,52 16,985 4,246
253 Meat broth with spicy croutons 194 - - 4,8 0,931 38,587 9,647
209 Potato soup with meatballs 346 4 1,384 4,8 1,6608 83,87 20,97
185 Poltava borsch with dumplings 346 4 1,384 1,5 0,519 65,88 10,15
181 Summer borscht (with beet tops) 346 8 2,768 - - 93,558 23,39
479 Steamed trout 173 - - - - 36,157 9,039
492 Fried pike perch 173 8 1,384 - - 25,086 6,272
502 Sturgeon baked with potatoes in Russian 173 15 2,595 6 1,038 62,28 15,57
534 Boiled beef tongue 185 33,3 8,325
546 Brisket stuffed with meat and rice 185 8 1,48 - - 38,43 9,608
560 Entrecote with onions 185 10 1,85 - - 51,171 12,793
597 Stewed beef with prunes 185 10 1,85 - - 56,47 14,118
618 Beef meatballs 185 4 0,74 21 4,44 14,06 3,515
628 Baked beef in onion sauce 185 7 1,295 40 7,4 53,65 13,41
636 Cabbage rolls with meat and rice 186 10 1,86 - - 60,078 15,02
363 Solyanka 129 12 1,548 5 0,645 43,086 10,772
359 Vegetable casserole 130 15 1,95 15 1,95 26 6,5
395 Semolina casserole with fresh fruits 130 5 0,65 111 14,43 1,04 0,174
1036 Dumplings baked in sour cream 129 10 1,29 29,67 7,42
466 Cheesecakes in Kiev 259 15 3,885 105 27,195 5,18 0,86
926 Charlotte with apples 65 10 0,65 75 4,875 6,5 1,625
692 Boiled potatoes 173 9 1,557 - - 25,405 6,351
679 Buckwheat 173 8,9 1,54 - - - -
693 Potatoes in milk 185 7,4 1,369 55,5 10,268 30,118 7,53
1069 Spicy croutons 194 6,5 1,261 36,01 6,99 1,009 0,252
694 Mashed potatoes 370 9 1,665 202,5 74,925 23,033 5,76
682 Boiled rice 185 9 1,665 0,415 0,104
790 White wine sauce 173 15 2,775 9,6 1,776
798 Sour cream sauce 173 2,5 0,433 75 13
789 White sauce 173 7,56 1,31
768 Red sauce with roots 3,01 0,556 3,477 0,869
762 Onion sauce 185 7,5 1,388 6,938 1,734
798 Sour cream sauce 186 6,25 1,163 125 23,25
794 Milk sauce 130 3,76 0,489 75 9,75
761 Red sauce with wine 185 10,5 1,943
Total - - 49,607 - 209,84 441,9

We accept for installation the Refrigerating cabinet ШХ-1.4 (with a capacity of 180 kg) - 6 pcs.

5.6. Calculation of the number of production workers

The number is determined on the basis of the production program of the shop for the settlement day and the current standards for the manufacture of a unit of production of each type.

The number of employees is determined by the formula:

T - working hours (12 hours)

λ - coefficient taking into account the growth of labor productivity (1.14)

A - the number of man-seconds required to complete the production program of the shop

(17)

n - the number of products of a certain type

t - coefficient of labor intensity of manufacturing a unit of a given type

N - the number of cooks simultaneously working in the workshop, people

k - coefficient taking into account the simultaneity of work at the tables (taken 0.5)

We accept production tables SP-1200 for installation - 7 pcs., A table with a washing bath SPM-1500, a mobile rack SP-125, a table for installing small-scale mechanization equipment SPMM-1500 for installing an electric toaster for an ERR-0.8 barbecue grill, a heat transfer rack SRTESM and a rack for distributing SRM.

5.8. Calculation of the area of \u200b\u200bthe hot shop.

To calculate the area of \u200b\u200bthe hot shop, we draw up an equipment specification (table 13).

Table 13. Hot shop equipment specification.

№ Name of equipment Brand Dimensions, mm Equipment unit area, m 2 Number of equipment (0.8 * 4, etc.) Useful area, m 2
1 Electric cookers PE-0.51 1000*800*330 0,8 4 3,2
2 Electric cookers PE-0.17 500*800*330 0,4 2 0,8
3 Electric grill kebab maker ERR-0.8 250*354*160 - 1 -
4 Steaming cabinet ShZhE-0.51 500*800*330 0,4 1 0,4
5 Refrigerated cabinet ShKh-1.4K 1500*800*2000 1,2 5 6
6 Production table SP-1200 1200*800*850 0,9 7 6,3
7 Table with sink SPM-1500 1500*800*850 1,1 1 1,1
8 Mobile shelving SP-125 600*400*1500 0,4 1 0,4
9 Table for installing small-scale mechanization equipment SPMM-1500 1500*800*850 1,1 1 1,1
10 Heat transfer rack SRTESM 1470*840*850 1,24 1 1,24
11 Dispensing rack CPM 1470*840*850 1,24 1 1,24
Total: 21,78

The total area of \u200b\u200bthe workshop is determined by the formula:

(20)

S - total area of \u200b\u200bthe workshop, m 2

S P - useful area of \u200b\u200bthe workshop, m 2

φ - area utilization factor (0.35)

The total area of \u200b\u200bthe hot shop is:

6. Description of the organization of workplaces in the workshop with the characteristics of equipment, inventory, tools, fixtures, containers

So, in a hot shop, it is necessary to correctly place equipment at workplaces that is interconnected by the course of the technological process: heating devices, a refrigerator, a washing bath, production tables, mechanical equipment, etc. Arrangement of equipment in the workshop provides a rational organization of the workplace and minimal movement of personnel around the workshop. Safety requirements are strictly followed. Sectional linear equipment meets these requirements. The use of sectional linear equipment in a hot shop makes increased demands on the organization of workplaces, since it becomes possible to perform several technological operations in succession at workplaces. The linear principle of equipment placement helps to save production space, and also facilitates the arrangement of local ventilation (in the form of a single air duct) and lighting of workplaces.

The main requirement for the layout of the workplace is its location, which would minimize the transition of the cook from one type of equipment to another. The shorter this path, the less time and human energy will be spent in the production process, the more efficiently the equipment will be used. Correctly organized technological lines can reduce unnecessary, unproductive movements of workers, ease working conditions and help increase productivity.

For the rational organization of labor at workplaces, completing technological lines, not only the sequence of operations is taken into account, but also the direction in which the process is conducted. In accordance with labor protection requirements, the cook is at the control panel during operation of the machine, therefore the loading openings of machines with mechanical drives and most heating devices are on the right, and the discharge openings or receiving trays are on the left.

Technological lines have wall and island arrangement, they are installed in one or two adjacent lines, parallel or perpendicular to the distribution line. It is necessary to comply with the sanitary and hygienic and technological standards for the distances between the equipment. Therefore, the width between the technological lines with their two-way service should be at least 1.3 m, and with one-way service - at least 1.1 m. 5 m. The digestion boilers are not located near the windows, since when the windows fog up, the natural illumination of the workshop is sharply reduced. The distance between the wall and the boiler must be at least 0.5 - 1.0 meters, depending on the capacity and brand of the boiler.

The hot shop is located on the ground floors of the building, on the side of the courtyard or side facades of the building, in rooms with natural light, on the same level with the halls. The finished products of the hot shop should be stored in food warmers.

The hot shop has a convenient relationship with the dispensing, cold shop and the shop for the preparation of semi-finished products, washing kitchen and tableware, service set.

The hot shop employs 14 chefs.

The timetable for starting work is shown in Fig. 1.

The following equipment is installed in the hot shop:

Electric stove PE-0.51 - 4 pcs.

Electric stove PE-0,17 - 2 pcs.

ERR-0.8 shashlik electric toaster - 1 pc.

Frying cabinet ШЖЭ-0.51 - 1 pc.

Refrigerating cabinet ШХ-1,4К - 5 pcs.

· Production table SP-1200 - 7 pcs.

· Table with a washing bath SPM-1500 - 1 pc.

· Mobile rack SP-125 - 1 pc.

· Table for the installation of small-scale mechanization equipment SPMM-1500 - 1 pc.

· Heat transfer rack SRTESM - 1 pc.

· Distributing rack SRCM - 1 pc.

Work in the shop starts 2 hours before the opening of the trading floor, that is, at 5:00, and ends one hour after the closing of the trading floor, that is, at 1:00.

In the morning, the shop workers are engaged in the preparation of products for heat treatment. Production manager, determines the task for the cooks.

7. Rules of sanitation and hygiene, including personal hygiene of workers

7.1 Personal hygiene

A prerequisite for providing consumers with healthy food is the observance of personal hygiene rules by employees of catering establishments. . Failure to comply with these requirements can not only reduce the quality of the food prepared, but also cause infectious diseases and food poisoning. It is important to follow the rules of personal hygiene not only at work, but also at home. Their fulfillment is also necessary to maintain your own health.

Employees of catering establishments are obliged to keep their bodies clean, wash in a bath or shower at least once a week, and change their underwear and bedding. In enterprises with shower facilities, you should wash yourself daily before work. When washing your face in the morning, in addition to washing your hands to the elbows, face, ears, you must brush your teeth.

Especially carefully you need to monitor the cleanliness of your hands, as they are constantly contaminated from contact with doorknobs, clothes, etc. During work, hands should be washed as they become dirty, as well as after smoking or going to the restroom. Each time after washing hands with soap, rinse them with a weak solution of bleach (0.2%). Nails should be trimmed short and kept clean; use a brush to clean the nails when washing hands. Workers who are in direct contact with food raw materials, semi-finished products and finished products are given industrial manicure to keep their nails clean.

Clean sanitary clothing is of great importance: gowns, jackets, aprons, etc., which protect products from the possibility of contamination by microbes from personal clothing of workers. Sanitary clothes should be made of white, easily washable material and should be systematically disinfected and ironed with a hot iron after washing.

The head must be covered with kerchiefs or caps so that hair does not accidentally get into food. Do not pin sanitary clothes with pins, needles, wear combs, brooches and other jewelry at work, in order to avoid the possibility of getting them into food.

At the end of the work, the sanitary clothes must be hung in a special cabinet. Dirty clothes should be stored separately.

7.2 Medical examination

As a rule, all employees of the enterprise are obliged to undergo a medical examination every 3 months in order to prevent the admission of sick and bacteria carriers to work.

Not allowed to work:. persons with an active form of tuberculosis, persons suffering from intestinal infections, persons with purulent skin diseases, as well as healthy people who have contact with patients with intestinal infections before the end of sanitization and without a certificate from a medical institution.

For each employee, a personal medical record of the established sample is entered, in which the results of medical examinations and laboratory tests, information about the transferred infectious diseases, a mark on the passage of hygienic training and certification are entered.

The employee should be suspended from work as soon as the employer received a message about contraindications. Further actions depend on the medical opinion and the recommendations of the commission.

7.3 Sanitary requirements for equipment, utensils, containers

Technological equipment POP is mechanical, thermal, refrigeration, non-mechanical. The shape and design of the equipment must comply with sanitary and hygienic requirements, facilitate the work of workers and increase their working capacity.

The equipment is placed in production facilities, taking into account the sequence of the technological process, which excludes counter and intersecting flows of movement of raw materials, semi-finished products and ready-made food. To ensure free access to the equipment, passages with a width of at least 1.2 - 1.5 m are provided.

At the end of the work, the equipment must:

Disassemble;

Free from product residues;

Rinse thoroughly with hot water;

Scald with boiling water;

Dry disassembled, preferably in an oven.

All equipment is washed with hot water and detergents, disinfected, rinsed with hot water at least 65 ° C. The equipment used is thoroughly washed with a 0.5% solution of soda ash, then disinfected with a 2% solution of lime chlorine and rinsed with hot water.

Tools are kept clean during work. All metal tools, after washing with hot water, are disinfected by boiling in water or calcined in an oven.

Outside working hours, clean inventory is stored in special cabinets or on closed racks.

Violation of the sanitary and hygienic rules for washing and maintaining equipment and tools can cause contamination of food with microbes, and, consequently, the occurrence of food poisoning and intestinal infections.

Kitchen utensils (pots, boilers, no more than 60 liters in volume, saucepans) are made of stainless steel, aluminum and duralumin with a smooth surface.

For washing kitchen utensils, bathtubs from two compartments are used. first, the dishes are freed from food debris with a brush or wooden spatula. Then they wash in the first compartment of the bath with washcloths and brushes with detergents approved for POP at a water temperature of 45-50 ° C, in the second they rinse with hot water at least 65 ° C. dry and store kitchen utensils upside down on racks at a height of not less than 0.5 - 0.7 meters from the floor.

Kitchen utensils are not disinfected. it is constantly heat treated.

List of references:

1. Radchenko L.A. "Organization of production of public catering enterprises", 2000 Phoenix

2. Nikulenkova T.T., Margelov V.N. Design of public catering establishments. - M .: Kolos, 2006.

3. Collection of recipes for dishes and culinary products: For enterprises of societies. power supply / Auth.-comp .: A.I. Zdobnov, V.A. Tsyganenko. - K .: LLC "Ariy Publishing House", M .: ICTC "Lada", 2010.

ORGANIZATION OF THE WORK OF THE HOT SHOP

The main production area, in which the workplaces are located so that it is convenient to complete the technological process of cooking.

The following operations are carried out:

Shop connected with all industrial and commercial premises, therefore it is located near the cold shop, distribution and washing tableware. P / f from all the blank shops are sent to the hot shop, therefore it is located in such a way that it has convenient communication with a group of blank shops, a daily supply pantry, and washing kitchen utensils.

At enterprises operating on the systemself-service, the hot shop is separated from the sales area with special dispensing equipment: a line of dispensing racks, food warmers, counters. At enterprises withservice by waiters can be open kitchens or separated by walls.

DISHES BAKED IN A HOT WORKSHOP

DIFFERENT BY THE FOLLOWING MAIN FEATURES:

THE WORK OF THE HOTSHOP CHEF BEGINS :

SOUP DEPARTMENT OF THE HOT SHOP

The technological process of preparing first courses consists of two stages:

SOUPS IT IS ACCEPTED TO BE CALLED FIRST COURSES. THEY ARE CONSISTS OF A LIQUID BASE AND A VARIETY OF COMPONENTS (SIDE DISHES).

    VEGETARIAN;

    ON BOUILLONS (BONE, MEAT, FISH, POULTRY);

    ON MUSHROOMS, VEGETABLES, FRUITS;

    ON MILK;

    ON KVASS;

    WITH SOUR MILK PRODUCTS (KEFIR, YOUNG MILK).

BY t SERVING - HOT 75 * C - 80 * C; COLD 10 -14 * С;

RELEASE RATES: 250, 300, 400, 500G;

CLASSIC PROCESS DIAGRAM ASSUMES

ORGANIZATION OF THREE JOBS:

In the workplace, cooks should be : electronic scales, a set of chef's knives, hot shop inventory, cutting boards. The cook's workplace should be equipped with a spice counter.

For a wide variety of soups, a soup slide product set may include pickles, onions, herbs, olives, olives, lemon, croutons, etc.

The technological line of the hot shop for making soups may include:

    Production tables;

    Cooking kettles;

    Electric boilers;

    The drive is universal;

    Vegetable cutting machine or kitchen processor;

In this part of the hot shop they cook - broths, soups, side dishes, sweet dishes, etc.

SAUCE DEPARTMENT OF THE HOT SHOP

The sauce section is intended for the preparation of second courses, side dishes 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, inventory.

WORKPLACE OF A CHEF FOR PREPARING SIDE DISHES FROM VEGETABLES, ROLLS AND PASTA PRODUCTS, THE TECHNOLOGICAL PROCESS CONSISTS OF THE FOLLOWING OPERATIONS:

The technological line of the hot shop for the preparation of second courses and sauces may include:

    Floor pans, electric;

    Fryers;

    Oven, combi steamer, combi steamers;

    Bain-marie for storing products hot;

    Refrigerated tables;

    Production tables;

    Gas and electric stoves;

    Grills, frying surfaces;

    Kitchen processor;

    Production tables with built-in wash bath;

In this part of the hot shop, all second courses are prepared using various methods of heat treatment (frying, boiling, stewing, stewing, baking, baking, heating and bringing the dishes to readiness).

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

HOT WORKSHOP DISH:

    floor-standing boilers -20l

    boilers for steaming with a grid - insert

    pots from 1 to 10 liters

    deep-bottomed saucepan from 2 to 10 liters

    metal trays and cast iron pans for frying p / f from meat, poultry, fish, vegetables

    frying pans small and medium cast iron with a handle for frying pancakes, pancakes, omelets

    frying pans for fried eggs

HOT SHOP INVENTORY:

    corollas

    fun

    chef's fork

    metal blades, wooden

    sieves, colander, chenois for straining broth

    skimmer

    pouring spoons, sauce spoon

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

The non-mechanical equipment lines include modular sectional tables and a mobile bath.

From the dishes in the sauce compartment are used:

Boilers with a capacity of 20, 30, 40, 50 l for cooking and stewing meat and vegetables; boilers for boiling and steaming fish whole and in links;

Boilers for steaming dietary meals with insert grate;

Pans for cooking a small amount of boiled, stewed second courses, sauces;

Casserole for sautéing vegetables, tomato puree. Unlike boilers, saucepans have a thickened bottom;

Metal trays and large cast iron pans for frying semi-finished products from meat, fish, vegetables, poultry;

Frying pans small and medium cast iron with a handle for frying pancakes, pancakes, making omelets.

Frying pans with cells for cooking fried eggs in bulk;

Cast iron frying pans with a press for roasting chicken - tobacco, etc.

From the inventory they use: whisks, chef's forks (large and small); screen; scoops for pancakes, cutlets, fish; sieves of different sizes, scoops, skimmers, skewers for grilling kebabs.

Analysis of the organization of the hot shop at the enterprise

With its own production of culinary products

Hot workshops are organized at enterprises performing a full production cycle. The hot shop is the main shop of the catering enterprise, where the technological process of food preparation is completed.

The hot shop is equipped with thermal, mechanical, refrigeration and auxiliary equipment. Arrangement of equipment is linear-group, which allows placing it according to technological processes. Auxiliary equipment is installed in independent lines, located parallel to the lines of heating equipment.



Bactericidal lamps, emitting UV rays, have a detrimental effect on both pathogenic and saprophytic microflora. Therefore, they are used to disinfect the air of industrial premises, warehouses, bacteriological laboratories and boxes. In addition, bactericidal lamps are used to disinfect the surface of packaging materials and containers.

UV irradiation is recommended for air disinfection using germicidal lamps with and without reflectors. Lamps are fixed permanently in a certain area (wall, ceiling, door) or on a mobile installation. The installation can consist of a 1.5-2 meter vertical metal axis on roller legs, on which lamps from one or more pieces are fixed. Soffit lamps with a slit are also used, which forms a beam curtain.

The action of germicidal lamps is effective only in a room with a certain temperature indicated in the table. At higher temperatures, the lamps burn out, at lower temperatures they do not burn. At a relative humidity of over 65-75%, the bactericidal effect of UV rays is reduced.

Measures to improve the efficiency of the hot shop at an enterprise with its own production of culinary products.

In the hot shop, for the convenience of organizing the processes of preparing hot dishes, it is advisable to use modulated sectional equipment, which can be installed in the island method, or organize several technological lines.

Sectional modulated equipment saves production space, increases the efficiency of equipment use, reduces employee fatigue, and increases their working capacity.

The purpose of creating the concept of effective organization of production is to develop the theory of the organization of production systems and the formation of methods and means of organizational activities that ensure the achievement of the highest efficiency of the organization of industrial production.

At the same time, one should proceed from the proposal that an efficient organization of production should not be guided only by reducing production costs, but is designed, along with resource conservation, to ensure that the enterprise achieves sustainable production activities, high quality products, simplifies production and management procedures, shortens the production cycle, and acceleration of production.

The level of production efficiency is influenced by many factors of a different nature. These include changes in the technical level of production and the quality of labor, an increase in the level of automation of production processes, the penetration of information technology into the sphere of production and management. However, these changes in the technical basis of production only create prerequisites for increasing efficiency. A real increase in efficiency is provided by the implementation of the capabilities of the organization and production management.

Development of measures to improve efficiency

Hot shop works

Food production has always been a priority area of \u200b\u200bhuman activity. Food is the basis of our existence, it is they that give us energy for further work. For more efficient food production, the principle of division of labor is used, i.e. dishes and semi-finished products that require similar heat treatment and raw materials are prepared in one structural unit - a shop.

For the rational organization of the cook's workplace, sectional modulated production tables and other non-mechanical equipment should also be used. This equipment can be used in all finishing shops.

At the request of the management of the enterprise, the entire showcase should be filled by 9 o'clock in the afternoon. Therefore, the first half of the work shift is spent preparing hot meals. After lunch, the chefs prepare meals and prepare them as needed. Simultaneously with the filling of the showcase, the chefs must monitor the area of \u200b\u200bpiece goods allocated for them. Chefs' workplaces are equipped with all the necessary equipment. All raw materials are conveniently located, there is no intersection of raw materials and finished products.

An important task is also the solution of organizational issues related to ensuring the production of high quality products. The enterprises should create an in-house quality assurance system, which implies the creation of the necessary organizational and technical conditions, the implementation of which will guarantee the release of products of the proper quality.

 

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