Storage temperature of cold dishes. Quality requirements for cold dishes. Shelf life. Banquet snacks. Assortment, purpose. Features of portioning, design, serving. Quality requirements. Storage Modes and Timing
I) Sandwiches
1. open
a. with cooked sausage, with smoked and half-smoked sausage, with ham, with bacon, loin, brisket, with butter, with cheese, caviar, sturgeon fish, fish gastronomy, jam or jam:
All types, except for a burger with bacon, are prepared on wheat bread (with bacon, loin, brisket - on rye bread)
Follow basic food safety guidelines for the purchase, preparation, and storage of fish and shellfish; therefore, you and your family can enjoy without the risk of good taste and the full nutrition that this type of food provides. Buy only fish that are chilled or exposed on a thick layer of fresh, non-melting ice.
The fish should have a fresh and soft smell; must not have a bad, sour or ammonia-like odor. All fish and fish fillets should be shiny and have bright red gills, without dairy substance. return to the place after pressing. Shrimp pulp should be translucent and shiny, with little or no smell. have indicators of time and temperature in the container, which show whether the product is stored at the appropriate temperature. Always look at these indicators, if any, and buy fish and seafood only if the indicator indicates that the product is safe for consumption.
- The eyes of the fish should be transparent and protrude slightly.
- The fish fillet should not have discoloration, darkening or drying around the edges.
Yu appearance: a thin piece of bread is covered, 1-2 thin even slices of the selected product, (gastronomy, fish, meat cut obliquely)
Color, taste, smell are inherent to the selected product, there are no extraneous tastes and smells
2. combined
a. with pate
Yu cooked on wheat bread
Yu appearance: bread is covered with a slice of paste, on top - a crochet of boiled egg
Frozen Fish and Seafood
Look for labels on bags or containers of live seafood and labels on containers or containers of fried seafood. These shortcuts or shortcuts contain specific product information, such as a processor certification number. Because they quickly decompose after death, they only pick and cook live lobsters and crabs.
- Look for the label.
- If this does not happen, do not select them.
- Check the movement of the legs: live lobsters and crabs should slightly move their legs.
Yu taste, color, peculiar to meat or liver paste
b. with meat products and vegetable salad
Yu on rye or wheat bread
Appearance: a piece of bread is covered with vegetable salad, on top is laid thinly sliced \u200b\u200band rolled into tubes roasted beef, pork or lamb. A sandwich is decorated with butter mixed with mustard and fresh or pickled cucumbers.
Do not buy frozen seafood if the container is open, torn or chopped. Avoid containers located on the frost line or on top of the freezer. frost or ice crystals, as this may mean that the fish has been stored for a long time or that it has melted and smeared. Place seafood in the refrigerator or freezer immediately after purchase. If fish and shellfish will be used within 2 days after purchase, store them in the refrigerator.
Otherwise, wrap tightly in plastic, foil or waterproof paper and leave in freezer. When preparing fresh or frozen seafood, it is important to prevent bacteria from these raw foods from entering ready-to-eat foods. Follow these steps to avoid cross contamination.
Yu color: meat products - light brown or gray, vegetables - natural color.
Yu taste slightly spicy
in. with vegetable salad and fish
Yu used wheat or rye bread
Yu appearance: bread is covered with vegetable salad, a piece of boiled or stuffed fish is laid on top. Fish decorated thick mayonnaise and greens
Yu color light cream
When buying raw fish or seafood, make sure they are physically separated from raw fish and seafood. They must be in their own box for display or separated from raw products by dividers. Wash your hands for at least 20 seconds with hot water and soap before and after handling any raw food. Take chopping boards, dishes, and countertops with hot water and soap, between preparing raw foods such as fish and seafood and preparing cooked or ready-to-eat foods. For greater protection, kitchen disinfectants can be used on cutting plates and countertops after use. Or use a solution of one tablespoon of liquid chlorine without water in a gallon of water. If you use plastic boards for cutting or not porous, wipe them through the dishwasher after use. Recommendation for picnic dinners: a clean refrigerator is needed.
Yu taste peculiar vegetable salad and fish
3. closed (sandwiches)
a. Appearance: bread is covered with a thin layer of butter or mayonnaise, on top thin slices of meat or cheese or fish, covered with strips of bread 0.5-0.7 cm thick. Consist of 2, 3 layers of alternating components
b. color, taste: correspond to the products used
4. snack bars (canapes). Small curly sandwiches that are beautifully decorated and served as a snack. For registration, use butter, oil mixtures, mayonnaise. 3-5 pieces are released. per serving weighing 80g.
Fresh fruits, greens
Be sure to clean the refrigerators with soap and water before storing cooked seafood. Cleaning is especially important if you used to use a refrigerator to move raw fish and shellfish. A clean refrigerator prevents the contamination of harmful bacteria from raw fish from infected boiled fish and seafood, as well as other products.
Thaw frozen fish and seafood, leaving them in the refrigerator overnight. If you need to quickly defrost these products, you can put them in a sealed plastic bag and put them in cold water, or if fish and seafood are cooked immediately after that, put them in the microwave in the “defrost” mode and for a defrost cycle, when the fish is still frozen but malleable.
a. use wheat, rarely rye bread. Crusts are cut from bread and cut into strips of 0.5 cm thick, 5-6 cm wide or figured. Sliced \u200b\u200bbread is dried in an oven or toaster and cooled
b. Appearance: has a beautifully designed drawing, finished character, curly shape
in. color, taste correspond to the products used
Assortment of cold dishes and snacks
Shellfish, mussels and oysters: Shells are open during cooking; delete those that do not open.
- The meat should be opaque and easily separated by a fork.
- Shrimp and Lobster: The meat becomes pearly and opaque.
- The meat is opaque and solid.
How to eat - what you need to know
Follow these guidelines to serve as soon as your fish and seafood are cooked and ready to enjoy. 
It is always better to cook fish and seafood to avoid the risk of disease. However, if you decide to eat raw fishYou must eat fish that has been frozen.
II) Fish cold dishes and snacks
1. balyk, salmon, salted salmon; stellate sturgeon, smoked beluga; sturgeon, stellate stellate, boiled beluga with horseradish
a. the fish is cleaned from bones and skin, cut into wide or narrow pieces. Salted fish is decorated with lemon and herbs; smoked served with vegetable side dish and horseradish sauce; served with fresh tomatoes or cucumbers and herbs, horseradish sauce is served separately; boiled fish served with a gherkin garnish, red cabbage, pickles and fresh tomatoes;
Banquet snacks. Assortment, purpose. Features of portioning, design, serving. Quality requirements. Storage Modes and Timing
Some fish species may contain parasites that, when frozen, will die.
- However, keep in mind that freezing does not kill all harmful microorganisms.
- Therefore, it is much better to cook fish and seafood.
Yu taste, color, smell, peculiar, used products
2. aspic fish
a. boiled and sturgeon fish are used. Sturgeon fish is cut into pieces from the link, without cartilage and skin, fish of partial breed - fillet with skin and boiled. Pieces of fish are decorated with boiled carrots, slices of fresh cucumbers, herbs and pour in transparent fish jelly.
Fresh and Frozen Seafood: Choosing and Serving with Safety
Air conditioning in the refrigerator has more art than it seems. This is that poor organization of things can cause food to burn out early, try another, and in some cases all this can lead to food poisoning. In addition, better food preservation means fewer purchases and less waste.
Dry and bulk products
Start by setting the thermostat between zero and four degrees Celsius. Thus, it prevents the development of bacteria and the early breakdown of food. In the upper part of the inside of the refrigerator, the temperatures are more stable, so there must be pre-cooked dishes, leftovers, drinks, herbs, in short, products that do not need to be cooked, “advance” in the hierarchy of the device.
Yu appearance: the surface of the pieces of fish should have a well-cooled jelly with a layer of 0.5-0.7 cm, the edges of the jelly are corrugated
Yu color characteristic of this type of fish, jelly light yellow, transparent
You taste and smell characteristic of boiled fish; jelly with the aroma of spicy herbs, onions and spices.
Y consistency: fish is soft, but not overcooked, elastic jelly
Either they are, or nothing has been done. In order for the temperature to cool, the refrigerator pushes hot air from above, so it is not recommended to place food on top of the appliance. Bread, for example, musty. If you have a lack of space, you can place cookbooks or other kitchen appliances there.
Do not lay eggs on the refrigerator door. This is a classic in Portuguese homes, but apparently this is a mistake. In addition to the greater likelihood of hacking with the door constantly opening, there are warmer temperatures, so they should be reserved for products that are less sensitive to heat, such as juices. The telegraph suggests that there are food and drinks with natural preservatives that help with preservation. For eggs, place them on the lower inner shelves, in plastic wraps, or in egg trays.
3. stuffed fish
a. for stuffing use zander, pike, cod, carp, carp, bream. The carcass of the fish is stuffed with minced fish and allowed.
Yu appearance: the natural form of fish of the corresponding breed, decorated with a side dish of vegetables, herbs and lemon.
Yu color: fish of the corresponding breed - light yellow or light gray)
Contrary to the logic of geography in the northern hemisphere, on the map of the refrigerator is the south, which is colder. That is why you should put the most perishable dairy products, eggs, raw meat and fish. Meat and dairy products should be placed on a plate and tightly closed to not only preserve freshness, but also prevent the spread of bacteria to other products.
Mixing fruits and vegetables in one box is a mistake, since many fruits produce gases that accelerate the decomposition of vegetables. More efficient storage prevents food from getting into the trash and slows down grocery store purchases. As you will learn, a freezer is not only for storing frozen foods. There are many people who keep food in the refrigerator for too long until it goes bad. Soup, tortillas, sauces and even eggs can be frozen under certain conditions, preferably in bags with a freezer.
Yu taste and smell characteristic of boiled fish, with the aroma of spicy greens, onions and spices
The consistency of the fish is soft, but not boiled
III) Cold meats and snacks
1. veal or tongue aspic
a. It is prepared as well as jelly from fish. It is decorated with red cabbage salad, green salad, green peas and chopped fresh cucumbers and tomatoes. Separately served horseradish sauce with vinegar
In the case of liquid cooking, do not fill the container up, because the food will expand when frozen and may eventually open the lid. Keep meat and dairy products tightly closed and placed on a plate to preserve freshness and prevent the spread of bacteria to other areas. It is that they can absorb the smells of things that are around. Therefore, if there is something with a strong smell in the refrigerator, it is better to leave the eggs. Sparkling wine should be stored in the refrigerator, as new studies show that the cold can extend the life of the drink and prevent it from getting dark.
Yu appearance: transparent jelly, on the surface of the decoration of vegetables and herbs, smooth glossy surface
Yu color: jelly - dark golden, meat - dark gray
Yu taste and smell of boiled meat and jelly
2. liver paste
a. appearance: the shape of a loaf or rectangle, the surface is decorated with a pattern of butter and eggs
Nuts and natural oils should also be stored in the refrigerator to maintain freshness. This is a common mistake that only makes it drier. In the freezer, bread can be stored for three months. Tomatoes should be at room temperature so that they are not cloudy and odorless. Also leave garlic, pumpkin and potatoes from the refrigerator. They should be stored in a dark, dry place.
Clean the refrigerator once a month to prevent bacteria from getting into unwanted odors. Do not fill every inch of the refrigerator, as air must flow to cool. If you open a jar and do not use all the contents, never put the bank back in the device. Food can react to metal in a jar and deteriorate faster. Fruits, vegetables and vegetables are safe in crates, as advised. Officially: winter is coming and with it the desire to play on a crazy night with cheese and wine - who does not like? A night filled with cheese and wine is completely pleasing if the idea is a program, not too rushing with friends.
b. taste and smell of liver paste
in. homogeneous consistency
d. the color of the paste on the cut is grayish-brown, on the surface of eggs and butter
The quality requirements for the remaining dishes from the group of cold dishes and appetizers are similar.
Cold dishes and snacks, as well as p / f for them, are stored in refrigerated cabinets at a temperature of 0-6 ° C in porcelain or enameled dishes (without cracks and broken enamel), with the lid closed. Roast beef, ham, poultry, and game are stored on dishes or baking trays, and salmon balyk, sturgeon and similar products are stored on marked dry boards under dry gauze, and they are cut before serving.
Cold meat and fish dishes with garnish, as well as seasoned with sauces, are stored for no more than 30 minutes. From sandwiches can be stored, only snack bars, covered with jelly, but not more than 12 hours
It is allowed to store prepared products for salad dressing in the cold for no more than 1-2 hours. The maximum shelf life of seasoned salads from boiled vegetables is 30 minutes, from raw salmon - 15 minutes.
Foods in opened cans are stored for no more than 3 hours, and in porcelain, glass or enameled utensils - no more than a day. Jellied, jellies, fish under mayonnaise, under the marinade, stuffed peppers, zucchini, eggplant, as well as caviar from them and mushrooms are stored for a day.
Sandwiches. Products should be laid evenly on a piece of bread, have a smooth surface. Taste and smell are characteristic of the products used.
Salads. Vegetables should be sliced \u200b\u200bin accordance with the shape of the slices for each type of salad; stack salads; greens used for decoration should be fresh, dull, not yellowed, not darkened. The consistency of vegetables is elastic. Taste, smell, color - appropriate to the products used. Red cabbage salad does not allow a blue tint. Cucumbers are fresh, not overripe, with rough seeds and skin.
Vinaigrettes. Vegetables must conform to the shape of the slices. Color is light red. The taste is pungent, corresponding to boiled vegetables, pickles and sauerkraut. Vegetables should be boiled, not chopping, cucumbers and sauerkraut - hard and crunchy.
Cold fish dishes and snacks. Fish should be cleaned from bones and skin, cut obliquely in wide pieces, beautifully decorated, have a color that matches the look of the fish. Jellied fish have a light yellow, transparent jelly. Taste - appropriate to the taste of the fish, depending on processing Jellied fish and fish under the marinade have the taste and smell of spices. The consistency of the fish is dense, soft, not crumbling; in chopped herring, it is smeared.
Cold meats and snacks. The meat and meat products are cut across the fibers obliquely with wide ribbons. The color should be characteristic of the color of the product (roast beef in the section pink). Taste - appropriate to the type of product. Consistency - elastic, dense, elastic, vegetables are soft, but not crumbling.
Jellyshould be well cured, with pieces of the main product. Color is gray. Taste - characteristic of the product from which the jelly is prepared, with the aroma of spices and garlic.
Consistency - dense, elastic jelly, soft meat products.
Pate. The forms are different. Color - from light to dark brown. Taste and smell - characteristic of the products used, with the aroma of spices. Consistency - soft, elastic, without grains.
Cold dishes and snacks relate to perishable products and are subject to quick sale: jelly, aspic meat - for 12 hours, pastes - 24, fried meat - 48, fried fish - 12, chopped herring - 24 hours. Given that after cooking and decoration most dishes are not exposed repeated heat treatment, it is necessary to store cold dishes and snacks until 4 to 8 ° C until sale, and in the summer (May - September) the sale of cold dishes such as jelly, pate is allowed only with the necessary equipment and by agreement with local sanita but epidemiological services. Prepare cold dishes in small batches as required. Unacceptable blurred jelly, mashed vegetables, wilted greens, broken pieces of fish, meat. Seasoned salads and vinaigrettes are stored for 1 hour, sliced \u200b\u200bproducts for sandwiches and sandwiches - no more than 30 ... 40 minutes, covered with a film or parchment, so that they are fresh and juicy. The value of cold dishes and snacks
Cold dishes and snacks are included in the breakfast, dinner. They are served as a snack for lunch. The main purpose of cold dishes and snacks is to stimulate appetite. Beautiful design cold dishes and snacks, a pleasant aroma and high taste stimulate appetite and promote better digestion. A variety of products are used to prepare cold dishes: vegetables, fruits, mushrooms, meat and fish products, eggs. Dishes are prepared with cold sauces and dressings, vegetable oil and sour cream. They not only stimulate appetite, but contain the necessary nutrients: proteins, fats, vitamins, carbohydrates, minerals. The calorie content of cold dishes depends on the products used to prepare them. Cold dishes are decorated with brightly colored and beautifully sliced \u200b\u200bproducts included in the recipe, as well as fresh or canned tomatoes, cucumbers, herbs, butter, eggs, lemon. To decorate banquet dishes, exotic products are used,
decorative greens, figurines of jelly, olives, olives, crabs, shrimps and other products. In a cold workshop, various devices are used,
tools, recesses, knives for figured cutting and carving, molds, egg slicers. For the release of cold dishes and snacks use snack plates, dishes, salad bowls, herring, caviar, rosettes, gravy boats, vases, bowls. Dishes should correspond to the type of product, the pattern should be combined with the design of the dish. In the manufacture, design and storage of cold dishes and snacks it is necessary to strictly comply with sanitary rules, because after registration they are not subjected to heat treatment and can lead to seeding by microorganisms.
Cold dishes and snacks are released at a temperature of 10 ... 12 ° C.
All cold dishes and snacks are divided into groups: sandwiches; salads and vinaigrettes; dishes and snacks from vegetables and mushrooms; fish and seafood dishes; dishes of meat, poultry and meat products; egg dishes.
Cold appetizers. Differ from cold dishes in that they have a lower yield and serve them without a side dish (caviar, salmon, sprats, sausage) or with a small amount of side dish (sprats with egg, herring with onions). Snacks are cold and hot.