Cold shop: description, characteristics. Organization of cold shop work

In the restaurants, cafes, dining rooms with the production structure for production of hot and cold dishes are allocated special rooms. At small-capacity plants for these purposes, separate places are created in the general production space. In this article we will consider what the cold shop is.

General information

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

1. Snacks.
2. Cold dishes (filling, boiled, stuffed, fried, etc.).
3. Gastronomic products (fish, meat).
4. Lactic acid products.
5. Sweet dishes and drinks (compotes, kissels, mousses, jellies and so on).
6. Soups.

In the restaurant menu of the first class, at least ten should be included daily, and a maximum of at least 15 dishes. The production program is formed in accordance with the assortment, which is realized in the trading hall, cooking shops, and also sent to buffets and to other enterprises.

Cold shop: description

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

Specificity

The organization of the cold shop is carried out taking into account its features. In particular, the products are not subjected to repeated heat treatment after cooking and portioning. In this regard, it is necessary to ensure strict compliance with sanitary regulations. The cook of the cold shop, besides this, must observe personal hygiene. Dishes must be prepared in such quantity that can be realized in a short time. Taking into account the fact that raw materials are used for products that have passed and not undergone heat treatment, it is necessary to strictly delimit the production of meat and fish, cooked and raw vegetables. At enterprises of small capacity, universal seats are created. There is a consistent preparation of dishes on the production program. Organization of the cold shop at a large enterprise involves the creation of specialized places.

Mechanical equipment

The cold shop should be equipped with universal drives with exchangeable mechanisms. They are designed for:

• Cutting of boiled and raw vegetables;
• Squeezing juices from various fruits;
• Whipping cream, mousses, sambuks, sour cream;
• Mixing vinaigrettes and other salads.

Such universal machines are installed in the workshop cold when preparing dishes in large quantities. In small enterprises, as a rule, such operations are carried out manually. With a large assortment of sandwiches, gastronomic products, small-scale mechanization equipment is used. To such devices, in particular, include a machine for cutting and laying cheese, sausages, hams, bread cutters, hand buttermakers.

Low temperature aggregates

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

Other equipment

The number of tables depends on the number of people at the same time at work. In this case, the cold shop layout should be designed so that each employee has at least one and a half meters of space. Flushing greens, vegetables, fruits is carried out in mobile or stationary baths. For these purposes, a modular table equipped with a built-in washing compartment can also serve. Before sending to the sale of finished products are placed in mobile shelves. In restaurants, the cold shop is equipped with a dispenser.

Instruments

Without them, the characteristic of the cold shop would be incomplete. When preparing dishes, various adaptations, tools, tools are used:

• Eggs.
• Knives (gastronomic: for slicing ham, butter, cheese, sausage, knife-fork, curly, cook three).
• Scraper for oil.
• Tomatoes.
• Hand juicers.
• Forms for mousses, jellies, jellied dishes.
• Cutting boards.
• Devices for unfolding.

Creation of production places

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

• Making vinaigrettes and other salads.
• Cutting of gastronomic fish and meat products.
• Portioning and decoration of dishes.
• Manufacturing of jellied products, soups, sweet drinks, sandwiches.

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

Characteristics of the cold shop: cooking features

All space should be divided into sections. The workplace is equipped with two production tables. One of them cuts vegetables, mixes ingredients and stuffs vinaigrettes and other salads. This table can be modular sectional or conventional. On the other, portions are made and salads are prepared for later sale in the trading hall. For these purposes, it is advisable to purchase a modulated section table with a low-temperature cabinet. The scales are placed on it, the dishes with the prepared dish are placed on the right, the measuring equipment for portioning (salad dressings, scoops, spoons). Left on the table are plates for snacks, salad bowls and other utensils. Here, the design of products. Before it is prepared the products used as decoration. It includes cutting boiled eggs, tomatoes, lemons, carbonate, greens and so on. Special tools and tools are used for this. Prepared foods are stored in refrigerated sections.

Gastronomic products and snacks

On the site of their preparation are carried out: slicing, portioning and decorating dishes from fish and meat products. Here, tables are set for small mechanized equipment. For manual cutting of products, gastronomic knives are used. Control of the mass of portions is carried out using a desktop scale.

Cooking dishes

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

• Weights for controlling the weight of portions;
• Knives of the cook troika;
• Cutting boards;
• Trays for weighing products.

Preparation of products is done before preparing prepared meals. For this, knives are used for figured cutting and carbonation, cuttings of different shapes and so on. Fish and meat portions are laid in prepared trays, forms, dishes, then decorated with products, poured using a special spoon. After that, the finished products are placed in a low-temperature cabinet. If the jellied is cooked in a tray, when it is released, it is cut into portions. They are subsequently transferred to special plates and other tableware. Special blades are used for this.

Sandwiches

They are considered one of the most popular cold dishes, especially in student's, school cafeterias, rest places, buffets and so on. The preparation of sandwiches is made from bread. At the same time, oil and various gastronomic products, culinary products are used. As a rule, open sandwiches are prepared. Enterprises servicing passengers of different types of transport produce closed (road) snacks. Banquets and receptions are prepared for canapés.

The key process in the preparation of sandwiches is slicing bread and various products per serving. They are also decorated with greenery, vegetables, olives, lemons and so on. With a small number of sandwiches for the sale of slicing products and bread is carried out manually. In this case, cheese, gastronomic, bread knives, as well as special appliances are used. When preparing a large number of sandwiches on the desktop installed mechanized equipment.

To accelerate the dosing of oil on a serving, a manual oil separator is used. Special molding scrapers are also used. With their help oil is given a special shape (in the form of petals, roses, etc.). For cutting and cutting food on the table, besides the cutting tools, there must be boards. They are labeled according to the processed ingredient. Products used for sandwiches are prepared no earlier than 30-40 minutes before the start of implementation. Their storage is carried out in low-temperature cabinets. Making snack sandwiches (canapés) is considered to be quite laborious. They are served, mainly at receptions, banquets, at the reception tables. To accelerate the manufacturing process, a variety of notches are used.

Soups

They are in great demand in the summer season. To cold soups carry okroshka, botvinyu, beetroot and so on. They are prepared from vegetables and other products on beet broth, bread kvass, and also from fruit. Dishes are released chilled to 12-14 degrees. In the implementation for its maintenance, food ice is used, which is produced by an ice maker.

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

The production of sweet soups is carried out on fruit broths. As the basis of these dishes are dried or fresh berries and fruits. Before heat treatment, they are picked and washed using a mesh liner or a gooseberry. Berries are used as a whole, pears, apples are cut into a vegetable cutter. Before this, using a special device, the seed nests are removed. Dishes are released with pasta, rice and so on. Fruit garnishes and decoctions for sweet soups are prepared in a hot shop.

Sweet dishes

They include jelly, jelly, sambuca, mousse and so on. In the workplace, a bath, a production table equipped with a low-temperature cabinet, a scale (table) are installed to prepare such dishes. In addition, a variety of tools, molds, tableware, tools are used. To perform various operations use a universal drive with exchangeable mechanisms. For example, it is used for whipping mousses, cream, wiping fruit.

The products necessary for cooking are picked and washed under running water in a colander. Berries and fruits can be released in kind with cream, milk, sugar. Preparation of gelled dishes is carried out using freshly squeezed juice. To obtain it, special devices and devices are used. Cooking of syrups is made in a hot shop. The finished product is poured into trays, molds. Syrups for mousses are whipped with the help of universal mechanisms to the replaceable drive. The realization of ready meals is carried out in dessert plates or kremankah.

Other products

Drinks and compotes of own production (from rose hips, cranberries, lemon, etc.) are produced in a hot shop and then cooled. After that, they are divided into portions (poured into glasses). To prepare drinks from fresh apples, a special device is used. This device in one movement removes the seed nest and divides the fetus into 6-8 lobules. Preparation of soft ice cream at large catering enterprises is carried out using a freezer. Short-term storage and sale of products are carried out through a low-temperature section or counter. The ice cream is dispensed in metal kremankah with fillers or in kind. Portioning is carried out by special spoons.

Features of labor

The basic requirements for a cold shop are defined in SNiP. The production mode is established depending on the specifics of the enterprise. If the shift is longer than 11 hours, then a two-brass, step or combined schedule is approved. The general management of the production room is carried out by the responsible officer or team leader. A chef of a cold workshop, 4 or 5 class, serves as a cook. The brigadier plans to implement the production program according to the menu.

Preparation of labor-consuming dishes is carried out in the evening. To them, for example, include flooded, jellies, compotes, jelly and so on. During the preparation at the beginning of the shift, we select inventory, dishes, and distribute the products according to the production task. With a rational organization of work, this takes no more than 20 minutes. Specialists receive assignments in accordance with the qualification. The foreman watches how safety is observed in the cold shop, cooking technology. He is also responsible for the continuity of the production process, preventing disruptions in customer service. At enterprises with a large volume of products, the division of labor is introduced into operations. This takes into account the qualifications of specialists.