Which shop prepares hot meat dishes. Organization of the work of the hot shop. General requirements, features of the organization. The concept of the market for catering products
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Organization of the work of the hot shop
Hot shops are organized at enterprises that perform a full production cycle. The hot shop is the main shop of the enterprise Catering, 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 heat treatment of products for cold and sweet dishes. In addition, hot drinks are prepared in the workshop and flour products are baked. confectionery(patties, pies, kulebyaki, etc.) for clear broths. From the hot shop, ready-made dishes go directly to the dispensing rooms for sale to the consumer.
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 having the largest number seats. On all other floors there should be distribution rooms with a stove for frying portioned dishes and food warmers. The supply of these dispensers finished products provided with lifts.
The hot shop should have a convenient connection with the blank shops, with warehouses and 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.;
Cooking method - boiled, poached, stewed, fried, baked;
The nature of consumption - soups, main courses, side dishes, drinks, etc.;
Purpose - for dietary, school meals, etc.;
Consistencies - liquid, semi-liquid, thick, puree, viscous, crumbly. Hot shop dishes must meet the requirements 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 enterprises retail network(culinary shops, stalls).
The microclimate of the hot shop. Temperature according to requirements scientific organization labor 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, in order to successfully cope with the production program, must start 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 intended to be used in a hot shop mechanical equipment(universal drive P-II, machine for making mashed potatoes). 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. So, 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 work of the cold shop
Cold shops are organized at enterprises with a shop structure of production (in restaurants, canteens, cafes, etc.). At specialized enterprises and small-capacity farms that sell a small assortment of cold appetizers with a workshopless structure, a separate workplace is allocated for the preparation of cold dishes in a common production room. Cold shops are designed for preparing, portioning and decorating 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 assortment of cold dishes daily, and 15 dishes of the highest class. The range of products of the cold shop includes cold appetizers, gastronomic products (meat, fish), cold dishes (boiled, fried, stuffed, aspic, etc.), lactic acid products, as well as cold sweet dishes (jelly, mousses, sambuki, kissels, compotes etc.), cold drinks, cold soups. The production program of the cold shop is compiled on the basis of the range of dishes sold through the trading floor, culinary shops, as well as sent to buffets and other branches. The cold shop is located, as a rule, in one of the brightest rooms with windows facing north or northwest. When planning the workshop, it is necessary to provide for a convenient connection with the hot workshop, where the heat treatment of the products necessary for the preparation of cold dishes is carried out, as well as with the distribution of washing 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 sanitary rules when organizing the production process, and for cooks - the rules of personal hygiene; cold dishes should be produced in such quantities that can be sold in short term. Salads and vinaigrettes in unseasoned form are stored in refrigerators at a temperature of 2-°C for no more than 6 hours. Salads and vinaigrettes should be refilled immediately before vacation, products left over from the previous day are not allowed to be sold: salads, vinaigrettes, jellies, jellied dishes and others 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 cooking is completed. In this way, hot shop assignment: for heat treatment of products and semi-finished products, cooking broths, cooking soups, sauces, side dishes, second courses, heat treatment of products for cold and sweet dishes. In addition, hot drinks and flour confectionery products (patties, pies, kulebyaks) for clear broths are prepared in the workshop. From the hot shop, ready-made dishes go to the dispensaries for sale to the consumer.
If the hot shop serves several trading floors located on different floors, it is better to place it on the same floor as the 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 blank shops, storage facilities, cold shop, distribution and sales area, washing kitchen utensils.
Dishes made in a 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 method of culinary processing;
The nature of consumption - soups, main courses, side dishes, drinks, etc.;
Appointment - for dietary, school meals, etc.;
Consistency - liquid, semi-liquid. thick, viscous, puree, crumbly.
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.
The microclimate of the hot shop: the temperature according to the requirements of HOT 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 plate area should be 45-50 times less than the floor area.
Working mode shop depends on the operating mode of the enterprise and the forms of hot products, and usually work should begin no later than 2 hours from the opening of the trading floor.
Workshop equipment: stoves, ovens, cooking pots, electric frying pans, deep fryers, refrigerated cabinets, production tables and racks. Depending on the type and power, it is planned 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 mode of operation of the enterprise;
maximum load of the trading floor during peak hours;
forms of service.
Section-modulated equipment saves production space by 5-7%, increases the efficiency of equipment use, reduces fatigue of workers and increases their ability to work. it is equipped with an individual exhaust device that removes from the workshop harmful gases generated during roasting. For rational organization the workplace of the cook should use sectional-modulated production tables and other non-mechanical equipment(sections-inserts, sections-tables for the installation of small-scale mechanization, mobile bathtubs, etc.). The hot shop is divided into two specialized departments - soup and sauce. In the soup section, preparation of broths and first courses is carried out, in the sauce section - 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 cooks in the soup department. There is no such subdivision in hot shops of low power.
Soup section.
The technological process of preparing the first courses consists of two stages - the preparation of broths and the preparation of soups. In accordance with this, the workplaces of cooks are used, which are combined into two parallel lines: a line of thermal 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 workplace of the cook, boilers of various capacities for cooking broths and soups and pans for browning roots are installed in the heating equipment line. A table with a refrigerated cabinet for storing fats, sour cream, herbs, a table with a built-in washing bath, tables for storing inventory and spices are installed in the line of non-mechanical equipment.
The technological process of making soups is organized as follows. On the eve of the cook, they get acquainted with the menu plan for the next day. Bone and meat and bone broths are boiled the day before concentrated or normal. At the beginning of the working day, cooks, in accordance with the task, receive required amount products in net weight, prepare the workplace - they select dishes, inventory, which 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.
For sautéing and stewing vegetables in large quantities, electric frying pans are used. In small enterprises, vegetables are sautéed in a plate dish. It is advisable to prepare brownies for the future, fat browning from onions and carrots can be stored for 7 days in the refrigerator, this will save both time and energy.
Broths are best prepared concentrated and stored in refrigerators. When cooking broths, boilers of various capacities with liners are used. In nets, meat and bones are immersed in boilers. When the broth is ready, the nets special mechanism removed from the boilers and delivered to the tables for parsing bones and meat.
Essential for the organization of the workplace of the cook is the supply of cold and hot water to the boilers, stoves for washing cereals, vegetables, filling the boilers. For this purpose, an insert to the section-modulated VKSM equipment is used.
For cooking soups, stove-top boilers of 50, 40, 30 and 20 liters and electric boilers of 40, 60, 160 and 250 liters 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. Measured dishes are used to speed up the cooking process. In restaurants, first courses are prepared in small batches and sold in separate portions, therefore, in the line of thermal equipment, instead of boilers for cooking soups, stoves are installed on which first courses are cooked in small-capacity dishes.
A table with a refrigerated cabinet and a slide is installed in the line of non-mechanical equipment. Various products used for cooking first courses are placed in the container of the slide - meat, ham, olives, capers, etc.
The first courses should be sold with a temperature of at least 75 degrees C, the duration of the implementation of the first courses in mass cooking is 2-3 hours.
Flour culinary products (patties, cheesecakes) are prepared for transparent broths. For their preparation organize additional jobs. The dough is kneaded in plate boilers, cut on a production table with a wooden coating.
Sauce section.
At the site for the preparation of second courses, workplaces are organized to perform the same type of operations: frying, stewing, poaching, cooking and baking products. In accordance with this, and grouped according to their purpose, thermal and other technological equipment. Ovens, electric frying pans, deep fryers, stoves and boilers are installed here.
Since the assortment of dishes in the sauce department is very high, it is impossible to organize specialized workplaces for preparing each type of dish, so they are organized taking into account the ability of chefs to perform several operations at the same time.
When frying and sauteing food, the cook must be constantly at the thermal equipment, so everything you need should be at hand. For this purpose, mobile tables, racks, stools are used, where dishes, inventory and tools are placed. On mobile racks, prepared semi-finished products are fed to thermal devices. To prepare for frying and sauteing, one or more production tables are installed.
The jobs of cooks 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, but boilers are not installed in the restaurant, because. second courses are prepared in portions according to the order of the consumer.
For short-term storage of garnishes and sauces in a hot state and for serving portioned dishes, a special food warmer is installed in the heating equipment line, this allows using the frying surface of the stoves for its intended purpose.
Production tables for manual cutting of vegetables, bulkheads of cereals and pasta are placed near the thermal apparatus. To wash vegetables and cereals, tables with built-in sinks or sinks with a ladder for draining water are installed.
Canteens, where sauces are prepared only for second courses sold at these enterprises, do not organize special jobs. The broth for sauces is boiled in the same cauldrons in which the first courses are prepared. All other operations are performed at the workplace for the preparation of second courses.
Speeding up cooking can be achieved by using a microwave. For the preparation of dietary dishes, a steamer can be installed in the sauce department.
Sauce department equipment can be grouped into the following lines:
for heat treatment and preparation of dishes from semi-finished products from meat, fish, vegetables, preparation of sauces and side dishes in stove-top dishes (stoves, oven, frying pans and deep fryers);
· to perform auxiliary operations (a table with a built-in bathtub, a table for installing small-scale mechanization tools, with a refrigerated cabinet);
· in large hot shops - sectionally modulated boilers with functional containers, work tables for preparing products and baths for washing garnishes.
The work of the cooks of the sauce department begins with an acquaintance with the production program, a selection technological maps, clarifying the number of products. Then the cooks receive food, semi-finished products and select dishes.
In the restaurant, fried and baked dishes are prepared only by order of visitors; labor-intensive meals are prepared in small batches.
In mass production, it should be borne in mind that fried main courses should be sold within an hour, boiled, poached and stewed - 2 hours, crumbly cereals and stewed cabbage - 6 hours, hot drinks - 2 hours.
In exceptional cases, the remaining food must be cooled 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 subjected to heat treatment and sold within an hour. It is forbidden to mix leftover food 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;
Chopped products from meat, poultry and fish;
· omelettes;
mashed potatoes, boiled pasta.
Sauce utensils:
· stove-top boilers with a capacity of 20, 30, 40 and 50 liters for cooking and stewing meat and vegetable dishes; boilers (boxes) for cooking and poaching whole fish and links;
· coppers for cooking of dietary dishes on couple with a lattice insert;
pans with a capacity of 1 - 10 liters for preparing a small number of portions of second courses, sauces;
· saucepans with a capacity of 2, 4, 6, 8 and 10 liters for sauteing vegetables, tomato puree, with a thickened bottom;
· metal baking sheets and large cast-iron pans for frying semi-finished products from meat, fish, vegetables and 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 chickens, etc.
Hot shop inventory:
Corollas, veselka, chef's forks; bolt; blades for pancakes, meatballs, fish. Devices for straining the broth, various sieves, scoops, skimmers, etc.
In the sauce department of the hot shop, jobs are organized mainly by type of heat treatment:
for frying and sauteing;
for cooking, stewing and poaching;
· for preparation of garnishes and porridges.
At work for frying and sautéing Products have: cookers, ovens, production tables and mobile racks. In restaurants, in addition - deep fryers, electric grills, barbecue ovens.
Workplaces for cooking, stewing, poaching and baking products are organized taking into account the performance of several operations by chefs at the same time. For this, thermal 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. Thermal equipment can be installed not only in line but also in an island way.
cereals 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.
Chef's workplace for making side dishes the technological process consists of the following operations: cereals are sorted out on the production table, washed and cooked in stationary or on-stove boilers.
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 cereals together with water.
The initial volume (in liters) of water from 1 kg of cereals when cooking cereals of various consistency
For the preparation of sauces at the workplace, cooking pots or pans of various capacities are used. The main sauces are usually prepared for the whole day, and derivatives for 2-3 hours of selling dishes on the trading floor.
Labour Organization.
Cooks of various qualifications work in the workshop, the percentage ratio is: 5 categories - 40%, 4 categories - 33%, 3 categories - 27%.
The production team of the hot shop also includes kitchen utensils washers and kitchen workers.
The cook of the 5th category is a foreman or a senior cook and is responsible for the organization of the technological process in the workshop, the quality and compliance with the yield of dishes. He monitors compliance with the cooking technology, prepares portioned, specialty and banquet dishes.
The cook of the 4th category prepares the first and second courses of mass demand, sautés vegetables, tomato puree.
The cook of the 3rd category prepares the food.
In small hot shops, the work of the shop is headed by the head of production.
Table of contents:
6. Description of the organization of workplaces in the workshop with a description of equipment, inventory, tools, fixtures, containers………………………………………………39
7. Rules of sanitation and hygiene, including personal hygiene of workers………………………………………………………………………………………………………………………………………………………………………………………………………………………42
Introduction
Catering is an essential part of people's lives. It most fully satisfies the nutritional needs of people. Catering enterprises perform such functions as the production, sale and organization of consumption of culinary products by the population in specially organized places. Food establishments carry out independent economic activity and in this respect do not differ from other enterprises. Catering 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.
Nutrition is a vital necessity for the majority of workers, employees, students and a significant number of other groups of the country's population.
Before perestroika, public catering occupied an important place in the national economy of the country. But, starting in 1992, a radical change occurred in the industry, which led to the closure and ruin of most public catering establishments. Since that time, the food industry 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 closed due to unprofitability and lack of competitiveness. However, gradually the process began. At the moment, Moscow, as well as some other major cities in Russia, are experiencing a real restaurant boom: the number of hotels, restaurants, cafes, bars, and various clubs is growing rapidly. The mass 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, increased level services combined with the organization of recreation.
Restaurants are sometimes located in larger establishments, such as hotels, where catering services are provided for the convenience of the residents and to increase the potential income of the hotel.
Restaurant "Astoria" for 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 hotel "Pallada".
The structure of the premises includes: production, storage, trade, administrative and technical.
The restaurant works on raw materials and semi-finished products.
Visitors are served by bartenders, waiters, head waiters.
2. Characteristics of the hot shop
In the hot shop, the technological process of cooking is completed. It is in this workshop that 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, and sometimes confectionery products are baked.
A hot shop is designed at all catering establishments where there are halls for serving consumers. In the hot shop, various dishes and culinary products are prepared 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: distributing, washing, meat and fish and vegetable shops, with storage facilities for raw materials. The hot shop has a direct connection with the washing of kitchen utensils.
The hot shop is equipped with thermal, refrigeration, mechanical and auxiliary equipment. The section for preparing broths is equipped with cooking devices of various capacities; a section for preparing second hot dishes - a stove, an oven, a frying pan, a deep fryer. As auxiliary equipment, production tables of various designs, a bath are used. The equipment is used sectional, corresponding in modulus to functional capacities. Arrangement of equipment - linear-group, allowing you to group it according to technological processes with line placement. Auxiliary equipment is installed in independent lines, located parallel to the lines of thermal equipment.
Technological lines have both wall and island arrangement; installed in one or two adjacent lines, perpendicular to the distribution.
Dishes made in a 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.;
According to the method of cooking - boiled, poached, 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-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, technical specifications and be produced according to technological instructions and maps, technical and technological maps in compliance with the Sanitary Rules for Public Catering Establishments.
3. Development production program enterprises
The production program of catering establishments is a daily settlement menu for the sale of dishes in the hall this enterprise. The development of the production program of 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 compiled.
3.1. Determination of the number of consumers
The development of a production program for public catering enterprises operating on raw materials or semi-finished products of various degrees of readiness begins with determining the number of visitors according to the hours of operation of the enterprise.
The load factor of the hall at different hours of operation is determined on the basis of a study bandwidth halls of existing public catering establishments similar to the one being designed.
It is necessary that at least 1 hour of the enterprise's work, the loading of the hall should be 100%, that is, one.
The number of visitors for each hour of operation of the enterprise is determined by the formula:
where N is the number of visitors for each hour of operation of the enterprise, people
P - the number of seats in the trading floor of the enterprise, pcs
φ - turnover of space in the hall at a given hour of the enterprise
χ - the percentage of loading of the trading floor at a given hour of the enterprise.
The total number of visitors is determined by summing the number of consumers for each hour of operation of the catering establishment.
| Business Hours | Seat turnover per hour; φ | Hall occupancy 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 sold dishes
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 of this assortment group, pcs.
N– total number of consumers, people
m- consumption coefficient of this assortment group
The food consumption coefficient is the number of dishes consumed by one visitor and consists of the consumption coefficients certain types lunch products of own production (cold and hot appetizers, 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 - 10%, that is, 194 dishes.
Calculation of the number of sold dishes in the assortment.
Now it is necessary to carry out a specific breakdown of the calculated dishes according to the assortment, which is carried out in accordance with the percentage of dishes in the menu of similar existing catering establishments.
| Name of food groups | Ratio of dishes, % | Number of dishes, pcs. | Number - in the names of dishes, pcs. | |||
| Total | Including | Total | Including | Total | Including | |
| 1 | 2 | 3 | 4 | 5 | 6 | 7 |
Cold meals and snacks: salads, vinaigrettes, dairy products, sandwiches |
100 | 1750 | 15 | |||
| Hot appetizers | 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 quantity 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 calculated menu is compiled in accordance with the approximate range of products recommended for sale in restaurants, bars and cafes and according to the current Collections of Recipes.
Settlement menu is a list of dish names with an indication of the output ready meal and quantity of food.
The calculated menu is a list of dish names indicating the output of the finished dish and the quantity of the dish.
Table 5. Planning and settlement menu of the enterprise.
| No. Sat. rec. | Name of dishes | Exit, c. | Servings | Labor intensity factor | Number of conventional dishes |
| Cold snacks | |||||
| Fish | |||||
| 482 | Carp poached in milk | 175 | 117 | 0,5 | 58,5 |
| 131 | Chopped herring | 170 | 117 | 2,8 | 327,6 |
| 141/827 | Crabs under 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 mayonnaise sauce with gherkins | 75/30 | 117 | 0,3 | 35,1 |
| Salads | |||||
| 60/830 | Salad of fresh tomatoes and apples with dressing | 150/40 | 125 | 1,0 | 125 |
| 70 | Salad "Summer" | 150 | 125 | 1,5 | 187,5 |
| 74 | Potato salad with mushrooms | 150 | 125 | 1,5 | 187,5 |
| 67 | Radishes with cucumbers and eggs | 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 | Venegret with hot smoked cod | 150 | 125 | 1,6 | 200 |
| Sour-milk | |||||
| 455 | Curd mass with berries | 145 | 87 | 0,4 | 34,8 |
| sandwiches | |||||
| 21 | Closed Cheddar Cheese Sandwich | 85 | 87 | 0,3 | 26,1 |
| Hot appetizers | |||||
| 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 | Borscht Poltava with dumplings | 400/180 | 346 | 2,1 | 726,6 |
| 181 | Summer borscht with beet tops | 400 | 346 | 1,5 | 519 |
| Second hot dishes | |||||
| Fish | |||||
| 479/790/692 | Trout stewed in white wine sauce and boiled potatoes | 200/75/150 | 173 | 0,5 | 86,5 |
| 492/798/679 | Pike perch fried with buckwheat porridge and sour cream sauce | 125/150/75 | 173 | 0,5 | 86,5 |
| 502/789 | Sturgeon baked with Russian 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 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 and 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 sour cream sauce | 302/125 | 186 | 2,7 | 502,2 |
| Vegetable | |||||
| 363 | Solyanka vegetable | 290 | 129 | 2 | 258 |
| 359/794 | Vegetable casserole with milk sauce | 200/75 | 130 | 1,8 | 234 |
| Cereals, flour | |||||
| 395/838 | Fresh fruit casserole 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 | Jelly from fresh berries | 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 pie with almonds | 150 | 123 | 0,1 | 12,3 | |
| Chocolate brownie cake | 150 | 124 | 0,1 | 12,4 | |
| Pie hedgehog with caramel filling | 150 | 124 | 0,1 | 12,4 | |
| Biscuit 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 | Coffee with milk in Warsaw | 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 | Croutons spicy | 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 |
| Menu complexity: | 15616 | ||||
4. Calculation of the amount of raw materials
The calculation of raw materials for the menu consists in determining the amount of raw materials necessary 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 norm of raw materials for one dish, g
n- the number of dishes of this type, pcs.
The calculation is performed for each type of dish separately according to the collection of recipes.
The calculation of all raw materials is summarized in the raw material sheet (Appendix 1).
5. Calculation of the workshop
The hot shop is the most important production site in catering establishments. In this workshop, the technological process of cooking is completed, the heat treatment of products and semi-finished products, the boiling of broths, the preparation of the first, second and sweet dishes, sauces are carried out.
5.1. Development of the production program of the hot shop
The production program of the hot shop is compiled on the basis of the production program of the restaurant. It includes all dishes and culinary products that undergo heat treatment.
For a uniform load of shop workers, and also taking into account the shelf life of finished products and sanitary hygiene requirements presented to her, 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 by the hours of operation of the trading floor, it is necessary to determine the number of dishes sold for each hour of the hall of the enterprise.
(4)
n hour- the number of dishes sold for each hour of the hall, pcs.
n- the number of dishes sold per day, pcs.
K hour– Meal conversion factor for each hour
(5)
K hour- Meal conversion factor for each hour
N hour- the number of visitors for each hour of the enterprise, people.
N- the number of visitors per day, pers.
The sum of the conversion factors for all the hours of the hall should be equal to one, and the sum of the dishes sold by the hours of the hall should be equal to the number of dishes produced per day.
| Schedule for the implementation of dishes in the hot shop | |||||||||||||||||||||||
| No. according to the collection of recipes | Name of dishes | You-move (g) | Number of dishes | Implementation hours | Coefficient of labor intensity | 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 walnut 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 borscht 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 borscht 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 | Trout poached | 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 | Sturgeon baked | 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 | Croutons spicy | 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
Digestion boilers are selected based on the estimated volume required for cooking soups, sauces, drinks, and so on.
Calculation of the volume of cooking pots for cooking soups, sauces and sweet dishes.
We calculate the volume of boilers for cooking soups and sauces using the formula:
(6)
where:
n- the number of servings of soup for the billing period
V 1 - the norm of soup for 1 serving, 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
| No. Sat. rec. | Name of dishes | Volume 1 portion | Implementation hours | ||
| 8-10 | |||||
| Servings | Estimated volume, l | Accepted volume, l | |||
| 253 | meat broth | 0,3 | 38 | 13,41 | Boiler from of stainless steel 20 l |
| 209 | Potato soup with meatballs | 0,4 | 76 | 35,76 | |
| 185 | Poltava borscht with dumplings | 0,4 | 76 | 35,76 | Stainless steel boiler 40 l |
| 181 | Summer borscht with tops | 0,4 | 76 | 35,76 | Stainless steel boiler 40 l |
| 790 | white wine sauce | 0,075 | 38 | 3,35 | Saucepan 4 l |
| 798 | sour cream sauce | 0,15 | 38 | 6,7 | Saucepan 8 l |
| 789 | white sauce | 0,15 | 38 | 6,7 | Saucepan 8 l |
| 768 | Red sauce with roots | 0,075 | 41 | 3,61 | Saucepan 4 l |
| 762 | onion sauce | 0,1 | 41 | 4,82 | Saucepan 6 l |
| 798 | sour cream sauce | 0,125 | 41 | 6,03 | Saucepan 8 l |
| 794 | milk sauce | 0,075 | 29 | 2,56 | Saucepan 4 l |
| 761 | Red sauce with wine | 0,15 | 41 | 6,15 | Saucepan 8 l |
Calculation of the volume of boilers for cooking second courses and side dishes
For calculation we use formulas:
For non-swelling products:
For stewed foods:
V prod- the 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 implementation.
The calculation results are summarized in Table 8.
Table 8. Calculation of the volume of boilers for cooking second courses and side dishes.
| No. Sat. recipes | Name of dishes | Yield, 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 volume of the boiler, l | Accepted volume, l | |||
| Number of dishes | Product quantity, kg | Product volume, dm 3 | Water volume, l | ||||||||
| 479 | Trout poached | 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 frying pans.
The basis for the calculation of pans is the number of products sold per maximum hour.
For frying piece products, the area of the bottom of the bowl is determined by the formula:
(10)
n- the number of products fried during the billing period
f- unit area of the product, m 2
φ - turnover of the pan area for the billing period
The total area of the pan is calculated using the formula:
(11)
The calculation results are shown in Table 9.
Table 9. Calculation of frying pans for 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– pan fill factor
The calculation results are shown in Table 10.
Calculation of plates.
The plates are selected according to the calculated frying surface, determined for the hours of maximum load.
The value 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.
| No. Sat. recipes | Name of dishes | Number of dishes, pcs | Type of dishes | Capacity | Number of dishes | The area of a unit of dishes, 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 borscht with dumplings | 76 | Stainless steel boiler | 40 | 1 | 0,125 | 40 | 0,0833 |
| 181 | Summer borscht with tops | 76 | Stainless steel boiler | 40 | 1 | 0,125 | 30 | 0,0625 |
| 790 | white wine sauce | 38 | Saucepan | 4 | 1 | 0,0491 | 25 | 0,0204 |
| 798 | sour cream sauce | 38 | Saucepan | 8 | 1 | 0,0708 | 15 | 0,0177 |
| 789 | white sauce | 38 | Saucepan | 8 | 1 | 0,0708 | 20 | 0,0235 |
| 768 | Red sauce with roots | 41 | Saucepan | 4 | 1 | 0,0491 | 20 | 0,0164 |
| 762 | onion sauce | 41 | Saucepan | 6 | 1 | 0,0662 | 25 | 0,0276 |
| 798 | sour cream sauce | 41 | Saucepan | 8 | 1 | 0,0708 | 15 | 0,0177 |
| 794 | milk sauce | 29 | Saucepan | 4 | 1 | 0,0491 | 15 | 0,0123 |
| 761 | Red sauce with wine | 41 | Saucepan | 8 | 1 | 0,0708 | 15 | 0,0177 |
| 479 | Trout poached | 38 | Pot | 10 | 1 | 0,0546 | 50 | 0,0455 |
| 534 | boiled beef tongue | 38 | Pot | 12 | 1 | 0,0565 | 135 | 0,127 |
| 597 | Beef stew with prunes | 41 | Pot | 12 | 1 | 0,0565 | 50 | 0,0471 |
| 618 | Beef meatballs | 41 | Pot | 6 | 1 | 0,0327 | 10 | 0,0055 |
| 692 | Boiled potatoes | 38 | Pot | 12 | 1 | 0,0565 | 30 | 0,02825 |
| 679 | Buckwheat | 38 | Pot | 6 | 1 | 0,0327 | 15 | 0,0082 |
| 693 | Potatoes in milk | 41 | Pot | 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 | pot | 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 the slab is calculated by the formula:
(14)
F total= 1,5 · 1.58825 \u003d 2.38m 2
We accept for installation electric stoves PE-0.51 -4 pcs. and PE-0.17 - 2 pcs.
5.4. Calculation and selection of auxiliary thermal equipment
Without calculation, we accept for installation 2 electric barbecue grills ERR-0.8 for cooking barbecue.
For the preparation of baked dishes and bringing dishes to readiness without calculation, we accept the 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 products preparation shop, for storing fats, sour cream, eggs, and so on.
By capacity refrigeration equipment in the workshop is selected according to the formula:
E- refrigerator capacity
Q– mass of products to be stored, kg
φ - filling factor of the refrigerating cabinet, taking into account the mass of the dishes and the looseness of the 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 walnut 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 borscht 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 | Trout poached | 173 | - | - | - | - | 36,157 | 9,039 |
| 492 | Fried pike perch | 173 | 8 | 1,384 | - | - | 25,086 | 6,272 |
| 502 | Russian baked sturgeon with potatoes | 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 | Beef stew 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 | Croutons spicy | 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 Refrigerating cabinet ShKh-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 workshop on the settlement day and the current standards for the manufacture of a unit of production of each type.
The attendance 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- the coefficient of labor intensity of manufacturing a unit of production of this type
N– the number of cooks simultaneously working in the workshop, people
k- coefficient taking into account the simultaneity of work at the tables (assumed 0.5)
We accept for installation industrial tables SP-1200 - 7 pcs., a table with a washing bath SPM-1500, a mobile rack SP-125, a table for installing small-scale mechanization tools SPMM-1500 for installing an electric barbecue grill ERR-0.8, a heat distributing rack SRTESM and a distributing rack СРСМ.
5.8. Calculation of the area of the hot shop.
To calculate the area of the hot shop, we draw up an equipment specification (table 13).
Table 13. Specification of hot shop equipment.
| № | equipment identification | brand | Dimensions, mm | Unit area of equipment, m 2 | Number of equipment | (0.8 * 4, etc.) Useful area, m 2 |
| 1 | Cooker electric | PE-0.51 | 1000*800*330 | 0,8 | 4 | 3,2 |
| 2 | Cooker electric | PE-0.17 | 500*800*330 | 0,4 | 2 | 0,8 |
| 3 | Electric toaster barbecue | ERR-0.8 | 250*354*160 | - | 1 | - |
| 4 | oven | ShZhE-0.51 | 500*800*330 | 0,4 | 1 | 0,4 |
| 5 | Refrigerator | 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 wash basin | SPM-1500 | 1500*800*850 | 1,1 | 1 | 1,1 |
| 8 | Mobile rack | SP-125 | 600*400*1500 | 0,4 | 1 | 0,4 |
| 9 | Table for the installation of small-scale mechanization | SPMM-1500 | 1500*800*850 | 1,1 | 1 | 1,1 |
| 10 | Rack distributing thermal | SRTESM | 1470*840*850 | 1,24 | 1 | 1,24 |
| 11 | Rack distributing | SRSM | 1470*840*850 | 1,24 | 1 | 1,24 |
| Total: | 21,78 | |||||
The total area of the workshop is determined by the formula:
(20)
S- the total area of the workshop, m 2
S P- useful area of the workshop, m 2
φ - area utilization factor (0.35)
The total area of the hot shop is:
6. Description of the organization of jobs in the workshop with a description of equipment, inventory, tools, fixtures, containers
So, in a hot shop, it is necessary to properly place equipment at the workplace that is interconnected by the course of the technological process: thermal apparatus, 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 observed. These requirements are met by sectional linearly located equipment. The use of sectional linear equipment in a hot shop imposes increased requirements on the organization of workplaces, since it becomes possible to perform several technological operations in succession at workplaces. The linear principle of equipment placement contributes to saving the production area, and also facilitates the installation 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 transitions of the cook from one type of equipment to another. The shorter this path, the less time and energy of a person will be spent in the production process, the more efficiently the equipment will be used. Properly organized production lines can reduce unnecessary, unproductive movements of workers, facilitate working conditions and help increase its productivity.
For the rational organization of labor in the workplace, when completing technological lines, not only the sequence of operations is taken into account, but also the direction in which the process is carried out. In accordance with the requirements of labor protection, the cook is at the control panel during the 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. It is necessary to observe sanitary-hygienic and technological norms of distances between the equipment. Therefore, the width between the production lines for their two-way maintenance should be at least 1.3 m, and for one-way maintenance - at least 1.1 m. The distance from the heat-generating production line and the distribution line (rack) should be at least 1, 5 m. Digestion boilers are not located near the windows, since when the windows become foggy, 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. Finished products of the hot shop should be stored in food warmers.
The hot shop has a convenient relationship with the distributing, cold shop and semi-finished products preparation shop, washing kitchen and tableware, service.
The hot shop employs 14 chefs.
The work schedule is shown in Fig. one.
The following equipment is installed in the hot shop:
electric stove PE-0.51 - 4 pcs.
electric stove PE-0.17 - 2 pcs.
Electric toaster barbecue grill ERR-0.8 - 1 pc.
oven ShZhE-0.51 - 1 pc.
Refrigerated cabinet ШХ-1,4К – 5 pcs.
· industrial table SP-1200 – 7 pcs.
table with washing bathtub SPM-1500 – 1 pc.
· mobile rack SP-125 – 1 pc.
table for installation of small-scale mechanization SPMM-1500 - 1 pc.
· Heat distributing rack SRTESM – 1 pc.
Dispensing stand СРСМ – 1 pc.
Work in the workshop begins 2 hours before the opening of the trading floor, that is, at 5:00 o'clock, and ends one hour after the closing of the trading floor, that is, at 1:00 o'clock.
In the morning hours, shop workers prepare products for heat treatment. The production manager determines the task for the cooks.
7. Sanitation and hygiene rules, 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 being 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. It is also necessary to fulfill them in order to maintain one's own health.
Employees of public catering enterprises are required to keep their bodies clean, take a bath or shower at least once a week, and change underwear and bed linen. In enterprises where there are shower facilities, you should wash daily before work. When washing in the morning, in addition to washing hands up to the elbows, face, ears, it is necessary to brush your teeth.
Especially carefully you need to monitor the cleanliness of hands, as they are constantly contaminated from contact with door handles, clothes, etc. During work, it is necessary to wash hands as they become dirty, as well as after smoking, visiting the restroom. Each time after washing your hands with soap, rinse them with a weak solution of bleach (0.2%). Nails should be cut short and kept clean; use a brush to clean nails when washing hands. Employees who are in direct contact with food raw materials, semi-finished products and finished products are given a production manicure to keep their nails clean.
Of great importance is clean sanitary clothing: gowns, jackets, aprons, etc., which protect products from the possibility of contamination with microbes from workers' personal clothing. Sanitary clothing should be made of white, easily washable material and systematically disinfected, and after washing, ironed with a hot iron.
The head must be covered with scarves or caps so that the hair does not accidentally get into food. Do not stab sanitary clothing 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 work, sanitary clothing should be hung in a special closet. Dirty clothes should be stored separately.
7.2 Medical examination
As a rule, all employees of the enterprise are required to undergo an examination once every 3 months. medical checkup, in order to prevent admission to work of patients and bacteria carriers.
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 the sanitization and without a certificate from a medical institution.
For each employee, a personal medical book of the established form is entered, in which the results of medical examinations and laboratory tests, information on infectious diseases, a mark on the passage of hygienic training and certification are entered.
The employee must be suspended from work as soon as the employer has received a message about contraindications. Further actions depend on the medical opinion and recommendations of the commission.
7.3 Sanitary requirements for equipment, utensils, containers
Technological equipment POP can be 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 ability to work.
The equipment is placed in production facilities, taking into account the sequence of the technological process, excluding counter and crossing 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 unassembled, preferably in an oven.
All inventory is washed with hot water and detergents, disinfected, rinsed with hot water not lower than 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.
AT non-working time clean inventory is stored in special cabinets or on closed racks.
Violation of sanitary and hygienic rules for washing and maintaining inventory and tools can cause contamination with microbes food products, and, consequently, the occurrence of food poisoning and intestinal infections.
Cookware (pots, stove-top boilers, no more than 60 liters, 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 allowed for POP at a water temperature of 45 - 50 ° C, in the second they rinse with hot water not lower than 65 ° C. dry and store kitchen utensils upside down on racks at a height of at least 0.5 - 0.7 meters from the floor.
Kitchen utensils are not disinfected, because it is constantly subjected to heat treatment.
Bibliography:
1. Radchenko L.A. "Organization of production of public catering establishments", 2000 Phoenix
2. Nikulenkova T.T., Margelov V.N. Design of catering establishments. – M.: Kolos, 2006.
3. Collection of recipes for dishes and culinary products: For enterprises of societies. power / Auto-stat.: A.I. Zdobnov, V.A. Tsyganenko. - K .: LLC "Publishing House Ariy", M .: IKTC "Lada", 2010.
HOT SHOP WORK ORGANIZATION
The main production facility, in which the workplaces are located so that it is convenient to complete the technological process of cooking.
Carry out the following operations:
Shop is connected with all production and trade premises, therefore it is located near the cold shop, distribution and washing tableware. P / f is sent to the hot shop from all the blank shops, so it is located in such a way that it has convenient communication with a group of blank shops, a daily stock pantry, and washing kitchen utensils.
In enterprises operating under the systemself-service, the hot shop is separated from the trading floor by special dispensing equipment: a line of dispensing racks, food warmers, counters. In enterprises withwaiter service may be open kitchens or separated by walls.
DISHES PRODUCED IN THE HOT SHOP,
DIFFERENT IN THE FOLLOWING MAIN FEATURES:
THE WORK OF THE HOT SHOP COOK BEGINS :
SOUP COMPARTMENT HOT SHOP
The technological process of preparing first courses consists of two stages:
SOUPS IT IS USED TO CALL THE FIRST DISHES. THEY CONSIST OF A LIQUID BASE AND VARIOUS COMPONENTS (GARNISHES).
VEGETARIAN;
ON BROTHS (BONE, MEAT AND BONE, FISH, FROM POULTRY);
ON DECOAT FROM MUSHROOMS, VEGETABLES, FRUITS;
ON MILK;
ON KVASE;
WITH fermented milk products (kefir, curdled milk).
ON t SERVES - HOT 75*C - 80*C; COLD 10 -14 * C;
VACATION RATES: 250, 300, 400, 500g;
THE CLASSICAL TECHNOLOGICAL SCHEME IMPLIES
ORGANIZATION OF THREE JOBS:
At the workplace, cooks should be : electronic scales, a set of chef's three knives, hot shop equipment, cutting boards. Workplace cooks must be equipped with a condiment rack.
For a wide range of soups, a soup slide set may include: pickles, onions, herbs, olives, black olives, lemon, croutons, etc.
The technological line of the hot shop for the preparation of soups may include:
Production tables;
Digestion boilers;
Electric boilers;
The drive is universal;
Vegetable cutter or food processor;
In this part of the hot shop, broths, soups, side dishes, sweet dishes, etc. are prepared.
SAUCE SECTION OF THE HOT SHOP
The sauce department is intended for preparation of second courses, garnishes and sauces. To perform various processes of thermal and machining products, workplaces are equipped with appropriate equipment and a variety of utensils, tools, inventory.
WORKPLACE OF THE COOK FOR PREPARING GARNISHES FROM VEGETABLES, CEREALS AND PASTA, 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:
Frying pans floor electric;
Fryers;
Oven oven, convection oven, combi steamers;
Food warmers for storing hot products;
Tables cooled;
Production tables;
Gas and electric stoves;
Grills, frying surfaces;
Kitchen processor;
Production tables with built-in washing bath;
In this part of the hot shop, all main courses are prepared using various methods of heat treatment (frying, boiling, stewing, stewing, baking, baking, heating and bringing dishes to readiness).
Workplaces for cooking, stewing, poaching and baking products are organized taking into account the performance of several operations by chefs at the same time. For this purpose, thermal equipment (electric stoves, ovens or ovens, electric frying pans) are grouped by calculating 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.
WARE HOT SHOP:
wall-mounted boilers -20l
boilers for steaming with grate - liner
pans from 1 to 10 liters
saucepans with a thick bottom from 2 to 10 liters
metal trays and cast-iron pans for frying meat, poultry, fish, vegetables
small and medium cast-iron frying pans with a handle for frying pancakes, pancakes, cooking omelettes
pans for fried eggs
HOT SHOP INVENTORY:
beaters
fun
chef's fork
blades metal, wooden
sieves, colander, shenoy for straining the broth
skimmer
pouring spoons, sauce spoon
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 browning vegetables. Section inserts for heating equipment are used as additional elements in the lines of sectional modulated equipment, creating additional convenience for the cook.
Non-mechanical equipment lines include sectional modulating tables and a mobile bath.
From the dishes in the sauce department are used:
Stove boilers with a capacity of 20,30,40, 50 liters for cooking and stewing dishes from meat, vegetables; boilers for cooking and poaching whole fish and links;
Boilers for cooking diet food for a couple with a grate-liner;
Pots for preparing a small number of portions of boiled, stewed second courses, sauces;
Saucepans for sautéing vegetables, tomato puree. Unlike boilers, stewpans 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, cooking omelettes.
Frying pans with cells for cooking fried eggs in bulk;
Cast iron pans with a press for frying chicken - tobacco, etc.
From the inventory used: whisks, chef's forks (large and small); bolt; blades for pancakes, meatballs, fish; sieves of different sizes, scoops, skimmers, skewers for frying shish kebabs.
Analysis of the organization of the work of the hot shop at the enterprise
FROM own production culinary products
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 cooking is completed.
The hot shop is equipped with thermal, mechanical, refrigeration and auxiliary equipment. Arrangement of equipment - linear-group, allowing to place it according to technological processes. Auxiliary equipment is installed in independent lines, located parallel to the lines of thermal equipment.
Bactericidal lamps, emitting UV rays, have a detrimental effect on both pathogenic and saprophytic microflora. Therefore, they are used for air disinfection. 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 bactericidal lamps with and without reflectors. Lamps are fixed permanently in a certain area (wall, ceiling, door) or on a mobile installation. The installation may 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 relative air humidity above 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 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.
Sectional modulated equipment saves production space, increases the efficiency of equipment use, reduces fatigue of workers, and increases their ability to work.
The purpose of creating the concept of efficient organization of production is the development of the theory of organization production systems and formation of methods and means organizational activities, ensuring 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 focus only on reducing production costs, but is designed, along with resource saving, to ensure that the enterprise achieves sustainable production activities, high-quality products, simplifies production and management procedures, reduces the duration production cycle and accelerate production.
The level of production efficiency is influenced by many factors of various nature. These include changes in the technical level of production and quality work force, increase the level of automation production processes, penetration information technologies in production and management. However, these changes in the technical basis of production only create prerequisites for increasing efficiency. The real growth of efficiency is ensured by the implementation of the possibilities of organizing and managing production.
Development of measures to improve efficiency
Hot shop works
Food production has always been a priority for human activity. Food is the basis of our existence, it is they that give us energy for further work. For more efficient production food products, 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- shop.
For the rational organization of the workplace of the cook, sectional modulated production tables and other non-mechanical equipment should also be used. This equipment can be used in all pre-preparation workshops.
At the request of the management of the enterprise, the entire showcase must be filled by 9 o'clock in the afternoon. Therefore, the first half of the work shift is spent on preparing hot dishes. After dinner, the chefs make preparations for the dishes and prepare them as needed. Simultaneously with filling the showcase, cooks must monitor the section of piece goods reserved for them. Workplaces of chefs are equipped with all 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 release of high quality products. An internal quality assurance system should be created at enterprises, which implies the creation of the necessary organizational and technical conditions, the implementation of which will guarantee the release of products of proper quality.
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