Second courses - rules, technique,
supply temperature.

The main dish in every person's diet, no matter what
he had no culinary preferences - they are
hot dishes, be it meat, fish, vegetables or chicken.

When serving second hot dishes,necessary
adhere to the following sequence: fish
dishes, meat dishes, poultry and game dishes, vegetable,
dishes from cereals, eggs, cottage cheese, flour dishes.

Serving hot dishes depending on the type of service
can be individual or multi-portioned.

According to the serving temperature, main courses are served only
hot, serving temperature is not lower than 65 degrees C, so that
the dish stayed hot longer, porcelain plates
To serve a hot dish, heat it to temperature
40-50 ° C.

To keep the temperature hot longer
main courses can be served in metal dishes.
Some of the hot dishes are prepared and served in the same
same dishes. In this case, it is served on the table on a dummy
plate covered with a paper napkin.

Metal utensils get very hot, so
the waiter should be careful and accept it
only with the handbrake. To lay out such dishes, place a table fork and spoon on top so that their handles protrude
over the edge of the dish.

When serving multi-portioned dishes, the table must first
serve in small porcelain plates.From
cutlery, put cutlery or fish knives on the table and
forks.

If a hot dish is served in a portioned frying pan, then
It is possible, at the request of consumers, not to rearrange the dish
on a shallow plate, and place the frying pan on
decorative wooden stand.

Some of the hot dishes are prepared and served in
ceramic pots. The pots are placed on the table on
stand plate, which we cover with paper
napkin. Place a spoon on a serving plate
unfolding.

RULES FOR SERVING SECOND HOT DISHES :

1 - Boiled fish with garnish - portioned pieces of fish
boiled in a spicy broth. Served on porcelain or
oval dish on a stand plate. As a side dish you can
Serve boiled potatoes in a round lamb. Separately in
The gravy boat is served with Polish or Hollandaise sauce. From

sauce.

2 - Fried fish - portioned pieces of fish fried.
Serve on a porcelain oval dish. Separately
Serve tomato sauce or tomato sauce with vegetables in a metal gravy boat on a stand plate. From
cutlery table fork, fish knife, spoon
sauce.

3 - Fish baked Moscow style. Serve in cupronickel
portioned frying pan in which the fish was cooked. When
To serve, place the frying pan on a stand plate. From
cutlery fork and knife.

Calculation of flour consumption taking into account its humidity: In the recipes for all flour culinary and confectionery products, the consumption of wheat flour is indicated with a basic moisture content of 14.5%. When using wheat flour with a moisture content below 14.5%, its consumption decreases by 1% for each percentage decrease in humidity, and the consumption of liquid (water, milk) increases accordingly. When using flour with a moisture content above 14.5%, its consumption increases, and the amount of liquid provided for in the recipe decreases accordingly.

Calculation of water for kneading dough of a given humidity: the amount of water for kneading all types of dough is calculated using the formula:

X = ((100*C) / (100 – A)) – B (3)

Where X– required amount of water (g), A– specified dough moisture content (%), IN– mass of raw materials laid in kind (g), WITH– mass of raw materials in dry matter (g).

Care calculation: the ratio of the difference in the mass of the product before and after baking to the mass of the product before baking is called baking and is determined by the formula:

Y = ((m 1–m 2)) / m 1) * 100 (4)

Where: U– care percentage (%), m 1– mass before baking (g), m 2– mass after baking (g).

The baking percentage of a particular dough is higher if it loses more moisture during baking, i.e. The smaller and thinner the baked product or the longer the heat treatment, the thinner the dough, the higher the baking percentage.

The ratio of the difference in the mass of baked products and the flour taken during kneading to the mass of flour is called baking:

P = ((M1 – M2) / M2) * 100 (5)

where: P is the percentage of baking (%), M1 is the mass of the baked product (g), M2 is the mass of flour (g).

The baking of a particular dough is higher, the more additives and water are added to the dough and the lower the baking. Flour with high-quality gluten absorbs more moisture, which increases the baking of products.

Example 1. To prepare 100 donuts, flour with a moisture content of 12.5% ​​was used. Determine the required amount of flour and water to knead the dough to the required consistency

Solution:

A. To prepare 100 donuts, the consumption of wheat flour, with a basic moisture content of 14.5%, is 2650 g. The flour received by the enterprise has a moisture content of 12.5%. Therefore, to prepare donuts, 2% less flour should be used than is provided for in the recipe for flour with basic moisture content:

2650 – (2650* 2) / 100 = 2597g

B. The amount of water when kneading dough according to the Collection recipe is 1550g. When using flour with a moisture content of 12.5%, the amount of water should be increased accordingly by 2597 g.

1550 + 2597 =4147g

Answer: To prepare donuts you need to use 2597 g of flour with a moisture content of 12.5% ​​and 4147 g of water


Example 2. Determine baking and baking when baking 100 pieces of cheesecakes.

Solution:

A. The mass of one cheesecake is 75 g; weight of 100 pieces of cheesecakes – 7500g. The mass of dough used to make 100 pieces of cheesecakes is 5800g.

B. Determine the flour consumption for 100 pieces of cheesecakes according to recipe. 796:

5800 * 641 = 3718g

B. The packing of the product is determined, %:

((7500 – 5800) / 7500) * 100 = 29,3

D. The bake of the product is determined, %:

((7500 – 3718) / 3718) * 100 = 101,72

Answer: when baking 100 pieces of cheesecakes, baked was 29.3%, baked - 101.72%.

Example 3. The enterprise has 50 g of dry baker's yeast. How many servings of jam pancakes can you make with this amount of yeast?

Solution:

A. The amount of dough for preparing 1 serving of pancakes is determined according to the recipe: for 1 serving of ready-made pancakes with a yield of 150 g, 176 g of dough is required.

B. The amount of pressed yeast for 1 serving of pancakes is determined: for 1000 g of dough you need 14 g of pressed yeast, therefore, for 176 g of dough:

(176*14) / 1000 = 2.5 g

B. The amount of dry yeast is determined according to the table. 29 "Norms for the interchangeability of products in the preparation of dishes": the equivalent mass of replacing pressed baker's yeast with dry yeast is 0.25 - therefore, dry yeast for 1 serving is required:

(2.5*250) / 1000 = 0.63 g

D. The number of servings of pancakes that can be prepared with 50g of dry baker's yeast is determined:

50: 0.63 = 79 servings

Answer: 79 servings of pancakes with jam can be prepared if the enterprise has 50g of dry yeast.

Test options

Option 1

1. Fried and boiled poultry dishes. Range. Technological modes for frying and boiling whole poultry. Portioning and serving rules. Recommended side dishes and sauces. Storage mode and shelf life.

2. Technology for preparing red and white main sauce. What are the differences in technology and how do they affect quality indicators? How derivatives of these sauces are formed. Conditions and periods of storage of sauces. Make a technological diagram for one type of sauce.

3. Chemical composition and nutritional value of cottage cheese. How does heat cooking affect the digestibility of cottage cheese products? For what purpose are thickeners (which ones) added to hot cottage cheese dishes? Assortment of hot dishes, technology. Quality indicators.

4. An assortment of creams, like a variety of sweet dishes. Preparation technology, quality indicators, storage conditions and sales dates. How do creams, as sweet dishes, differ from confectionery products?

5. How many servings of cheesecakes with cottage cheese, weighing 75 g of the finished product, can be prepared if the enterprise has 5 kg of cottage cheese in 3 columns?

6. Determine the amount of flour with a moisture content of 12.3%, water, egg powder to prepare 5 kg of dough for dumplings.

Option 2

1. General rules for cooking meat for main courses. Quality indicators, conditions and deadlines for implementation. Assortment of dishes. What side dishes and sauces are recommended for boiled beef, lamb and pork?

2. Cold sauces. Classification. Technology for preparing mayonnaise sauce. Technological techniques and factors ensuring high quality mayonnaise. Vinegar-based sauces. Assortment, cooking features. Specify the storage conditions and periods for these groups of sauces. Make a technological diagram for one type of sauce.

3. Omelettes. Assortment, cooking technology. What effect do recipe components (milk, salt, sugar) have on the degree of denaturation of egg whites? Indicate and justify the recommended amount of liquid when preparing omelettes.

4. Preparation technology and physicochemical basis for the formation of jelly. Assortment, quality indicators, storage conditions and sales deadlines.

5. How many sandwiches with herring will you get if you have 3 kg of medium-salted herring (2nd column)?

6. Determine the amount of products for preparing 150 servings of pancakes in column 2, if you used skim milk powder? Compile the results into a technological map.

Option 3

1. Dishes from boiled and poached fish. Range. Features of technology, design and presentation. Quality requirements, storage modes and deadlines for implementation.

2. Assortment, technology for preparing sweet soups and sauces. Quality indicators. Shelf life, submission rules. Make a technological diagram for one type of sauce or soup.

3. Chemical composition and nutritional value of eggs. What are egg products? What is the mechanical cooking of eggs and egg products? Egg dishes. Rules for boiling eggs for various dishes. What physical and chemical processes determine the formation of the quality of boiled eggs?

4. Assortment of hot sweet dishes. Soufflé, puddings, Guryevskaya porridge - features of preparation, design, serving. Quality indicators, storage conditions and deadlines for implementation.

5. How many servings of cheesecakes can be prepared if there are 6 kg of low-fat cottage cheese and 25 eggs weighing 43 g in the dining room (option 1)?

6. Determine the amount of flour with a moisture content of 16.3% and water to prepare 20 kg of dough for dumplings?

Option 4

1. Fried meat dishes. Range. Recommended sauces and side dishes. Quality indicators and terms of sale of ready-made dishes. Beef Stroganoff, Stroganoff-style liver – dishes of Russian national cuisine. Why are these dishes called that? What is special about the preparation of these dishes? Rules for registration and submission.

2. Sour cream, milk sauces and their derivatives. Technological process of preparation, distinctive features of preparing sour cream sauce in columns 1 and 2. Quality indicators, features of conditions and shelf life. Make a technological diagram for one type of sauce.

3. Cold dishes and meat snacks. Range. General rules of preparation, features of design, serving, storage. Technology for preparing jelly for meat and fish aspic dishes. Assortment of dishes. Quality indicators, rules for serving jellied dishes.

4. Mousses and sambucas. Range. Cooking technology. Physico-chemical processes that form the consistency of these types of dishes. Quality indicators, storage conditions and deadlines for implementation.

5. The production facility has 6 kg of pickled beets. How many servings of Moscow borscht can you prepare if the yield per serving is 250 g?

6. How much minced potato and onions should be prepared for 1000 baked pies? Determine the required amount of potatoes and onions by gross weight in April.

Option 5

1. Technology for preparing portioned poultry fillet dishes. Preparation of fillet, assortment of dishes, rules of presentation and serving.

2. Egg-butter sauces and their derivatives. Assortment, quality indicators. Indicate what dishes they are used for. Make a technological scheme for preparing one of them.

3. The importance of cold dishes in nutrition. Sandwiches and gastronomic products. Assortment, cooking technology, rules for designing sandwiches, serving gastronomic goods. Quality indicators, storage conditions and deadlines for implementation. Assortment and features of technology for preparing sandwiches.

4. Assortment of sweet dishes. Compotes, jelly. General cooking rules. Quality indicators, storage conditions and deadlines for implementation.

5. What amount of beef by gross weight will be required to serve 66 servings of cabbage soup from fresh cabbage, with a boiled meat rate of 25 g per serving?

6. How many pieces of cheesecakes with cottage cheese weighing 75 g can be made from 5 kg of yeast dough? How much flour with a moisture content of 16.4% will be needed to prepare this amount of dough?

Option 6

1. Dishes of stewed and baked fish. Cooking technology, recommended sauces and side dishes. Quality indicators of ready meals.

  1. The importance of sauces in nutrition. Classification of sauces. Technological parameters for sautéing vegetables and flour for preparing hot sauces. Technology for preparing broths for hot sauces.

3. Cold snacks made from eggs, cottage cheese and cheese. Range. Cooking technology, design rules. Requirements for quality, storage conditions and lead times.

4. An assortment of flour dishes sold at catering establishments. Technology for preparing dough for various types (pancakes, pancakes, dumplings, dumplings). Submission rules, quality indicators.

5. Determine the gross mass of chilled beef tongue for preparing 25 servings of the “Boiled tongue with garnish” dish in a restaurant.

  1. Determine baking, baking, amount of flour with a moisture content of 14.9% and water for preparing 5 kg of homemade noodles in 1 column.

Option 7

1. Dishes from non-fish seafood products. Range. Features of preparation, decoration and serving. Quality requirements. Implementation period.

2. Assortment of seasoning soups. Technology for preparing cabbage soup and borscht. The order of adding products with different acidity. What are the differences in the technology of cabbage soup and borscht with potatoes and fresh and sauerkraut? Draw up a technological scheme for preparing the daily cabbage soup.

3. Salads and vinaigrettes. Assortment, rules for cutting components, portioning, design, serving. How does the presentation of salads intended for banquets differ? Storage conditions and terms of sale.

4. What are flour dishes and flour products? Technology for preparing yeast dough using a straight method. Physico-chemical processes occurring during kneading and fermentation of dough. Quality indicators of ripened dough. List the defects of yeast dough and possible ways to eliminate them.

5. How much cocoa, sugar and sweetened condensed milk will be needed to prepare 150 servings of cocoa and milk? Portion yield: 200 g.

6. How many fried pies with carrots and eggs weighing 75 g can be prepared if there are 15 kg of carrots in the dining room (February)?

Option 8

1. Dishes and side dishes made from fried and baked vegetables. Classification, assortment, technology for preparing individual dishes. By what criteria are side dishes and vegetable dishes distinguished? Sauces recommended for serving vegetable dishes.

2. Assortment of seasoning soups. Technology for preparing hodgepodges and pickles. What is common and what is the difference between the technology of their preparation, presentation and serving? Quality indicators, storage conditions and deadlines for implementation. Draw up a technological scheme for preparing “Homemade Solyanka” soup.

3. An assortment of cold dishes and snacks made from fish and non-fish aquatic raw materials. Features of preparing, decorating, serving dishes, including custom, banquet, and signature dishes. Requirements for quality, storage conditions and shelf life.

4. Technology for preparing yeast dough using the sponge method. Physico-chemical processes occurring during kneading and fermentation of dough. Quality indicators of ripened dough. What is the difference between dough prepared using the sponge method and without dough? In what cases do you use sponge dough, and in what cases do you use straight dough?

5. Determine the number of eggs weighing 41 g required when preparing dough for 100 servings of Moscow dumplings.

6. Determine the amount of products for preparing 80 servings of pancakes in 1 column, if you used skim milk powder? Compile your calculations into a flow chart.

Option 9

1. Dishes and side dishes made from boiled and stewed vegetables. Rules for cooking vegetables with different colors. Assortment of dishes, rules of cutting, serving. Sauces recommended for serving vegetable dishes.

2. Technology for preparing clear soups. What is the purpose of clarifying broths? What are the ways to clarify meat broth? How and with what is it recommended to serve clear soups? Make a technological scheme for preparing the soup “Transparent Chicken Broth”.

3. Banquet dishes and snacks. Assortment, purpose. Features of portioning, design, serving. Requirements for quality, storage conditions and lead times.

4. Assortment of products made from yeast dough. Physico-chemical processes occurring during kneading, fermentation, baking, and storage of flour products. Baking modes. List the defects of finished products and justify the reasons for their occurrence.

5. Every day, 20 servings of mashed potato soup are sold in the canteen. How many kilograms of potatoes were used for this during February?

6. Determine baking, baking of products, amount of flour with a moisture content of 12.6% and water for preparing 100 pieces of kulebyak from yeast dough weighing 500g.

Option 10

1. Classification, assortment of baked vegetable dishes. Features of preparation, decoration, recommended sauces. Storage periods and sales conditions.

2. Puree soups. Assortment, features of preparation, serving. Quality indicators of ready-made soups, storage conditions and sales dates. What are the distinctive features of making rice soup? Make a technological scheme for preparing this soup.

3. The importance of cold dishes in nutrition. Cold dishes and vegetable snacks. Assortment, importance in nutrition. Preparation technology (give a few examples), storage conditions and sales dates.

4. Technology for preparing unleavened puff pastry. A range of products made from it. Physico-chemical processes occurring during kneading, baking dough, storing flour products made from puff pastry. Baking mode. Quality requirements.

5. Determine the gross mass of uncut muksun required to prepare 66 servings of salad - a fish cocktail in a restaurant.

6. Determine the amount of dough required to prepare 300 pieces of cheesecakes weighing 50 g. How much flour with a moisture content of 13.5% is needed to prepare them?

Bibliography

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4. GOST R 53106 - 2008. Catering services. Method for calculating waste and losses of raw materials and food products in the production of public catering products. M.: STANDARDINFORM, 2009. – 19 p.

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The assortment of second hot courses is varied both in the types of products and in the methods of their culinary processing. Before serving the second course, the waiter removes from the table used dishes from hot appetizers or first courses, cutlery, and, with the customer’s permission, the remaining appetizer. Then he additionally sets the table in accordance with the order with cutlery or fish cutlery. If fish and meat dishes are ordered, then they should be on the table. Two cutlery (fish and cutlery).

If the guest has ordered a dish of live fish or another dish prepared with a carcass, payment is made after weighing them and determining the cost.

Hot dishes are released from production in metal containers - on a single-serving or multi-serving dish, a portioned frying pan or in a ram, as well as in ceramic dishes. Dishes can be served differently: the main product, sauce and side dish - on one dish; the main product and sauce are on one dish, and the side dish is separate; main product, sauce and side dish - in separate containers. Depending on the assortment of second courses, side dishes and sauces for them can be served hot or cold; hot - in metal dishes, cold - in porcelain.

When serving hot dishes, the waiter pays attention to their temperature. The temperature of second courses in canteens and snack bars is 60-65°C, in restaurants - 85-90°C. To maintain the required temperature when serving hot dishes, the waiter brings warmed small dinner plates from the serving tray along with the dishes.

Second courses are served using the French, English, Russian or European method.

Below are the features of serving some second hot dishes.

Boiled fish, Polish or Hollandaise sauce - a portioned piece of boiled fish is released in an oval ram with a lid. Side dish - boiled potatoes in a barrel - put in a round ram, sprinkled with herbs when leaving. Polish or Dutch sauce is brought in a cupronickel gravy boat.

Having received the dish in the serving room, the waiter goes to the utility table, removes the lid from the oval ram and places it with the indentation up on the tray, then shows the dish to the visitor, holding it on his left hand on the handbrake, which covers not only the palm, but also part of the sleeve. After display, the dish and side dish are laid out on plates on a utility table and served on the right side. To the left, place the sauce with your left hand.

Steamed fish - sterlet poached in a ring for banquets, or a portioned piece of fish poached in a steam sauce - served in a multi-portion or single-portion lamb, and in a round lamb - boiled potatoes in barrels. When on vacation, the fish is decorated with slices of peeled lemon, boiled porcini mushrooms or champignons, crabs or shrimp, and sprinkled with steam sauce. Place the steamed fish on a utility table and serve it on the right side (Fig. 40).

Sturgeon royally - portioned pieces of sturgeon are simmered in wine sauce with the addition of granular caviar. Served in an oval ram with a lid, side dish - boiled potatoes - in a round ram. On the utility table, transfer to a warmed small dinner plate, first the side dish, then the sturgeon in sauce. The method of presentation is English.

Fish fried with green oil (colbert) - portioned pieces of deep-fried fish (in the shape of a figure eight) are served on an oval cupronickel plate with French fries. A circle of green butter is placed on the fish, a slice of lemon is placed next to the dish, and decorated with a sprig of greenery. The dish is served to take away. Tomato sauce is served separately in a cupronickel sauce boat or in a porcelain sauce boat - mayonnaise sauce with gherkins (tartar), placed on the left.

Fish fried in dough (orli) served on a cupronickel plate covered with a paper napkin, along with a lemon wedge and fries. Tartar sauce is served separately in a porcelain gravy boat. Having shown the dish to the guest, it is transferred on the utility table to a warmed small dinner plate. First, a plate with fish is placed on the table on the right, and then a gravy boat on the left. Orli fish can be served as a takeaway.

Grilled fish - a portioned piece of fish fried on a metal grate of an electric grill is brought on a heated oval cupronickel plate along with a side dish - deep-fried potatoes, a slice of lemon. Served using the English or European method. Separately, mayonnaise sauce with gherkins is served in a gravy boat, placed on the left.

Fish fried on a spit - portioned pieces of fish, fried over an open fire in kebab ovens, are removed from the skewers, slightly cutting the pieces of fish along the length of the skewers, and placed on oval cupronickel dishes. Garnish - whole tomatoes, onions cut into rings, green onions on skewers, lemon wedges - brought on a snack plate. The dish is served to take away. In this case, the side dish, sold separately from the main product, can be placed on the table before serving the dish by placing a device for laying on it. Tkemali sauce or tartar is served as a takeaway or placed on the table.

Original spicy skewer - even strips of salmon are marinated in mayonnaise sauce with lemon juice and spices, rolled into rolls and strung on skewers, alternating a fish roll, a peeled shrimp or crayfish neck, a piece of pineapple or tomato, and fried in a frying pan. Two skewers are released from production on a warmed shallow dinner plate with a slice of lemon, herbs, olives, olives on a lettuce leaf. Served using the European method. Shrimp or tartar sauce is served in a porcelain sauceboat, placed on the left.

Fish baked in sour cream sauce with mushrooms (in Moscow), - prepared portioned pieces of fish are fried and baked on an oval metal dish with sour cream sauce, slices of fried potatoes, boiled porcini mushrooms, fried onions and slices of boiled eggs. Served using the Russian method. The device for laying out is a fish spatula.

Mussels baked in tomato sauce. Poached mussels are fried along with onions, placed in a portioned frying pan and baked with slices of fried potatoes in tomato sauce, served using the Russian method. The portioned frying pan is placed on the appetizer plate to the guest's right. For the layout, use a tablespoon.

Scallop fries. Slices of deep-fried scallop are served on an oval cupronickel plate, piled high with French fries, sprinkled with herbs. The dish is served to take away.

Crabs with rice and hollandaise sauce with cream or tomato sauce with vegetables. Place steamed rice on a small dinner plate and boiled crabs on top. The sauce is served separately in a cupronickel gravy boat. The service method is European. In his right hand, the waiter holds the plate with a handbrake, and in his left hand, a gravy boat on a pie plate with a carved paper napkin. Place a plate with a dish on the right with your right hand, and a gravy boat on the left with your left hand. The teaspoon is located in front of the gravy boat with its handle to the right.

Shrimp baked with sauce. Shrimp are baked in a portioned frying pan with fried potatoes and sour cream or milk sauce, grated cheese. The frying pan is placed on a snack plate, and a tablespoon is placed in front with the handle to the right. Served using the Russian method. The table is served with fish cutlery.

Fried lobster with seafood mousse. The lobster necks are fried, placed in the center of a shallow dinner plate, and the seafood sauce is released from a piping bag. Served using the European method.

Grilled lobster. Lobster pieces fried in an electric grill are placed on a small dinner plate with mussels poached in cream and aromatic spices. Served using the European method. The table is served with fish cutlery.

Boiled lobsters. The necks of boiled lobsters are placed on a shallow dinner plate and served with a slice of lemon, carambola and a sprig of herbs.

When serving seafood dishes, the table is set with fish utensils.

Before serving hot dishes of meat, poultry and vegetables, the used small dinner plate and fish utensils are removed from the table.

Natural beefsteak, fillet, languette with garnish served using the French method. A heated small dinner plate is placed in front of the guest using a handbrake. The waiter approaches the guest on the left and transfers a portioned piece of fried meat along with a side dish from an oval metal dish onto a small dinner plate so that the main product is located closer to the guest, and the side dish is on the opposite side. The table is set with cutlery.

Ataman fillet with potatoes (country style). Fillet with fried potatoes and fried onions is served on a cast iron frying pan set on a taganchik with charcoal. Taganchik is placed on a small dinner plate. Served using the Russian method. A heated small dinner plate is placed in front of the guest, and on the right is a taganchik with fillet and a serving utensil (a table spoon and fork).

Veal or pork escalope served on a crouton (a slice of wheat bread fried in butter), 2 pieces per serving, on an oval metal dish with a side dish of fried potatoes or a complex side dish. The service method is French.

Lamb on ribs Withrice and vegetables. Fried lamb is served on a warmed shallow dinner plate along with cubes of vegetables (carrots, onions, beets, celery, zucchini) fried and seasoned with tomato sauce and steamed rice. Garnish with grilled fresh red peppers, pickled garlic and herbs. Served using the European method.

Fillet in duck liver sauce served in a round lamb on a crouton. The fried fillet is placed on the crouton and topped with duck liver sauce. Potatoes baked with cheese and vegetables are served separately in a portioned frying pan. Service method is English.

Beef Stroganoff brought in a round ram. Separately, fried potatoes made from boiled potatoes are served in a portioned frying pan. It is more convenient to transfer this dish on a utility table: first - a side dish, then the main dish. A plate of food is placed in front of the guest on the right.

Karski style shashlik served fried in one piece over an open fire on a skewer with half a lamb kidney and a medium-sized tomato. Separately, in a salad bowl placed on a pie plate with a carved paper napkin, a side dish is served (green onions cut into skewers or onion rings, lemon slices, herbs). Tkemali sauce or Yuzhny sauce, kebab, pomegranate juice is served in a porcelain sauce boat, dried barberry is served on a rosette.

Having shown the shish kebab to the guest, the waiter places it on a utility table, using the following technique. Using a fork or the blunt part of a knife, move the kebab towards the handle of the skewer, then remove the kebab and place it on a plate. When removing kebab from it, the skewer is held in a horizontal position with a slight inclination in relation to the plate. The plate is served with the right hand, and the side dish and sauce are placed with the left. Service method is English. Caucasian-style shish kebab and lula kebab are served similarly.

Meat, stewed Vin a pot under a puff pastry, Place the table on the right on a snack plate covered with a paper napkin, and place a wooden spoon in front for serving. The waiter carefully trims the puff pastry with a knife and places it on a plate. Puff pastry is used instead of bread. The dish from the pot is transferred to a heated shallow dinner plate.

Steamed chickens released in an oval ram under steam sauce; The steamed rice is served separately in a round lamb. The dish is transferred to a heated small dinner plate on a utility table and served from the right with the right hand. Service method is English.

Cutlets fromChicken Kiev served on a cupronickel plate on croutons with potato pie and green peas in tartlets. A papillot is put on the bone. It is more convenient to transfer the dish on a utility table. When serving, you should warn the guest that the cutlet is stuffed with butter and must be cut carefully; Closer to the bone, make a puncture with a fork, allowing the oil to partially flow out, then cut off a piece at a time, starting with the sharp part of the cutlet. Service method is English.

Tobacco chickens brought on an oval cupronickel plate. Having shown the dish to the visitor, the waiter transfers it to a heated small dinner plate and places it on the table in front of the guest to the right with his right hand. Separately, on the left, the side dish is served in a salad bowl on a pie plate with a carved paper napkin and a tablespoon for serving. Garnish - tomatoes, green onions or pickled onions, cut into rings, a slice of lemon, sprigs of herbs. Tkemali sauce in a porcelain sauce boat or garlic sauce in a cupronickel silver sauce boat on a pie plate with a carved paper napkin and a teaspoon placed on the left. To the right of the guest, to rinse the fingers, place a vase with acidified warm water on a snack plate with a linen napkin folded into an envelope.

Foie gras (French - fatty goose liver) from goose liver in raspberry sauce. Escalopes made from goose liver are fried and placed on a warmed shallow dinner plate, garnished with lettuce leaves. Escalopes are poured with hot raspberry sauce and decorated with fresh raspberries and herbs. The serving method is European.

Chicken wings with bananas. Marinated chicken wings are fried and placed on a warmed small dinner plate, garnished with poached vegetables and fried banana slices. Fruit sauce is served separately in a cupronickel gravy boat. The serving method is European.

Roasted duck breast with orange sauce. The fried duck breast is cut into pieces, fanned out on a warmed shallow dinner plate, and hot orange sauce is poured on top. A side dish is placed nearby (boiled broccoli, beans, baked apple stuffed with cranberries). Decorate with orange slices and herbs.

Chicken legs stuffed with lingonberries sauce. The bones are cut off from the legs, the pulp is stuffed with spices, seasonings, apple slices, chopped nuts, shaped into a sausage, fried, coated with thick lingonberry sauce and baked. The remaining sauce is combined with cream. First, a side dish is placed on a warmed small dinner plate - rice, stewed with green peas and basil, then baked chicken legs, which are poured with the remaining lingonberry sauce and cream. The service method is European.

Chakhokhbili from chickens brought in a round ram. Place it on a utility table. They place it on the dining table on the right, and lavash is served on the left on a pie plate.

Roasted game (hazel grouse, partridge, quail) are served whole on a cupronickel platter, garnished with pickled fruits and lingonberries in a salad bowl placed on a pie plate with a carved paper napkin and a tablespoon for laying out. Lingonberry or cranberry jam is served separately V socket with a teaspoon.

Second courses of vegetables classified as vegetarian dishes. Vegetarian nutrition has deep traditions and rich choice. Scientists have proven that low consumption of fats and carbohydrates, and therefore fewer calories, reduces the risk of various diseases. Spices and seasonings are used to enrich the taste of vegetarian dishes. Vegetable dishes are prepared boiled, poached, fried, stewed and baked, which determines the characteristics of their serving.

Country-style carrots. Slices of boiled carrots are placed in a round lamb, poured with thick milk sauce and placed on the table on the right on a snack plate with a tablespoon for spreading. The table is served with a warmed small dinner plate. They eat with a table fork, which is placed on the right.

Boiled cauliflower released on a round cupronickel plate or in a round ram, which is placed on a snack plate with a linen napkin folded in an envelope. Transfer the dish on the utility table to a small dinner plate and serve on the right. Separately, in a cupronickel gravy boat placed on a pie plate, crackers or hollandaise sauce are served. The table is served with a dinner fork for the visitor, which is placed on the right.

Broccoli with lemon and nuts. Broccoli is steamed, placed in a round ram and poured with a thick sauce made with corn starch with lemon juice, sugar, zest and butter. Sprinkle chopped walnuts on top and decorate with herbs. The method of presentation is Russian.

Boiled asparagus brought on a wire rack covered with a linen napkin. The grate is placed on an oval cupronickel plate or tray, on which a napkin is laid. The table is served with a warmed small dinner plate. The dish is placed on the right, laid out with tongs. Asparagus is eaten with your hands (it is difficult to hold it on the fork). Serve separately with creamy hollandaise sauce or sweet egg sauce. The gravy boat is placed on the left. To rinse your fingers after eating, serve a glass vase with acidified warm water, which is placed on the right, or a warm, damp napkin on a plate.

Asparagus in orange sauce. Boiled asparagus is placed on a warmed shallow dinner plate, poured with thick orange sauce, seasoned with zest and butter. The serving method is European.

Vegetable cabbage rolls They bring it in a round ram, 2 pieces per serving. The lamb is placed on a snack plate. Lay out with a table fork and spoon on a utility table. There should be a dinner fork on the dining table.

Peppers, zucchini, eggplants, turnips, tomatoes stuffednew brought from production on a small dinner plate, when served, sprinkled with sour cream or sour cream with tomato sauce. The serving method is European. The table is served with a table knife and fork.

Natural and stuffed omelettes released on a warmed shallow dinner plate. They place it in front of the guest on the right with their right hand. A table fork and knife are first placed on the table.

Cheesecakes, curds casseroles are often included in the lunch menu and served in warmed small dinner plates, placed in front of the guest on the right. Separately, sour cream is served in a porcelain sauceboat, and hot fruit sauce is served in a cupronickel saucepan.

Pancakes with meat or cottage cheese brought on an oval cupronickel plate. Having shown it to the guest, they transfer it with a spatula on a utility table to a warmed small dinner plate and place it on the right. Separately, sour cream is served in a porcelain sauce boat placed on a pie plate with a paper napkin and placed on the left. The teaspoon is placed on the plate with the handle to the right; The handle of the gravy boat is turned to the left.

Dumplings with cherries and cottage cheese served in a round ram with a lid. When leaving, pour melted butter over it. At the side table, the waiter removes the lid and leaves it on the tray. The lamb is placed on a snack plate with a paper napkin to the right of the guest. Spread with a tablespoon. There should be a warmed small dinner plate and a dessert spoon on the table. On the left, sour cream is served in a gravy boat.

Pizza - first appeared in Naples, where spaghetti was created, a popular dish of Italian cuisine. At first, the pizza was called Pizza Napoletana Verace, that is, real Neapolitan pizza. It consisted of a regular flatbread, on which tomatoes, garlic, olive oil and oregano were placed, and then baked in an oven and sold on the streets. When pizza began to be made with cheese, a universal dish appeared that was accessible to everyone.

Pizza Sicily . Pizza sauce is applied to the flatbread fried until golden brown and chopped tomatoes, tuna or salmon are added. Sprinkled with grated cheese. Decorated with slices of fish, olives, sprinkled with oregano. After baking, the pizza is placed on a warmed shallow dinner plate. They put it in front of the guest. Eat with a table knife and fork.

Pizza Roman. Pizza sauce is applied to the fried flatbread, bechamel (milk) sauce is added, finely chopped ham, onions are added, and sprinkled with grated cheese. Garnished with three slices of ham and olives. The method of serving baked pizza is European.

5.7. Serving main courses

Restaurants serve main (hot) courses from various products: fish, meat, vegetables, flour, cereals, eggs, etc.

Most second courses consist of a main product and a side dish, many of them are served with sauce, some are cooked in sauce. These dishes are prepared in portions, as a whole piece or as a whole (poultry, pig).

All of these conditions affect the performance. In fast food restaurants, all second courses are served in small heated dinner plates with a diameter of 240 and 270 mm along with a side dish. The weight of a serving of the main product (meat, fish) can vary from 100 g to 200 g, the weight of a side dish from 150 to 250 g. There are simple, complex and combined side dishes.

A simple side dish consists of one name - rice, buckwheat porridge, potatoes or stewed cabbage.

A complex side dish consists of a main side dish (potatoes, rice, etc.) and an additional side dish - carrots in sauce, a green pot, etc. The weight of the main side dish is 75-100 g, additional - 50-75 g.

In a combined side dish, all components are served in equal proportions, preferably at least 5 names - for example, French fries, green peas, milk corn, carrots in sauce, cauliflower with a total weight of 150-250 g.

In restaurants of the "Higher" and "Luxury" categories, the presentation of second courses is carried out in intermediate (common) metal dishes: oval and round dishes 1,3,6, 12 servings, oval and round lamb 1,6, 12 servings, frying pans 6-12 servings.

If sauce is intended for a dish, it is served separately in a metal gravy boat for 1, 3, 6, 12 servings. The gravy boat is placed on the appropriate stand with a sauce or tablespoon, and a teaspoon is placed in a single-serve gravy boat.

There are many ways to garnish main courses on plates. Portioning of pieces is done in steps, in a semicircle, or in a slide. Pieces of meat and fish are laid out on the steps and bitter if the side dish is served in separate plates. In a semicircle - when they give shape and an appetizing appearance. All components of the side dish are served warm, serving temperature +65 ° C.

Some main courses are served as a whole piece or whole (poultry). they are garnished on a presentation platter, presented as a complex side dish in a separate bowl. Using the English method, the waiter himself or with the help of the cook portions and presents the second course using heated small plates.

Baked dishes are always served separately from the side dish. they are baked in dishes, lamb or frying pans and portioned in full view of guests using a side table.

Main courses in sauce are served in oval (from fish) and round (from meat and offal) lamb under a lid. In order not to burn your hands, they are placed on a stand of suitable diameter and served in various ways (on the table, French or English); side dishes for the second sauce courses are also presented separately in the lamb under the lid. To transfer the dish, add side dishes or a tablespoon.

When serving one portion of a dish on the table in a metal dish, the dish, frying pan or lamb is placed to the left of the guest.

Vegetable dishes are most often served baked or fried in round plates. Bean dishes are served in round lamb (in sauce), baked in lamb and frying pans. Cottage cheese dishes are served in round plates. Second courses made from flour are served in different ways. To serve dumplings and dumplings, use ceramic dumpling bowls with a lid; sour cream, cracklings and fried onions are served in a metal or ceramic sauce boat. Pancakes and pancakes are served in round metal dishes with lids; sour cream and jam are served separately. Pies, donuts, pasties, and open pies are served in round and oval metal dishes.

Serving temperature for second courses is +65 ° C - +70 ° C. Sometimes vegetable salads or cold vegetables are offered for second courses; they must be served in a separate bowl.

Below are the presentation features of some other hot dishes.

Boiled fish, hollandaise sauce, served in an oval cupronickel dish. Garnish - boiled potatoes in barrels, placed in a round lamb and sprinkled with herbs. Serve hollandaise sauce in a gravy boat. We serve in one of three ways known to us. You can place a pie plate nearby for the bones.

The steamed sterlet is assumed to be whole. Serve as a whole in an oval plate, in pieces - in multi-portion oval lambs. In the round lamb, serve boiled potatoes in barrels, steam the sauce in a metal gravy boat. When the whole fish is released, it is decorated with slices of peeled lemon, boiled porcini mushrooms or champignons, crabs or shrimp, and herbs.

Orly pike perch (fried in dough) is served on an oval metal plate, covered with a decorative paper napkin with peeled lemon slices and fries. Mayonnaise-tartar sauce (with gherkins) is offered separately in a metal sauce boat.

Sturgeon roasted on a spit. Portioned pieces of charcoal-fried sturgeon are removed with a fork onto an oval cupronickel plate, decorated with pickle and served. On another round dish, whole tomatoes, onion slices, green onions and peeled lemon slices are served. Tkemali or tartar sauce is served in a separate sauce boat.

Pork fillet in Madeira sauce is served in a round lamb with a lid, and French fries are served separately in a portioned frying pan.

Beef Stroganoff is served in a round lamb or portioned frying pan. Separately - fried boiled potatoes in the same bowl.

Chicken Kiev cutlets are served on a round cupronickel plate with croutons (fried bread), French fries in strips and green peas in tartlets. Paper napkins are placed on the bone.

Tobacco chicken is served on a round metal plate. A side dish (fresh vegetables) is served separately in a salad bowl. Garlic sauce is served in a metal sauce boat. To wipe your hands, serve a linen napkin and water with lemon.

Fried game (partridges, hazel grouse) is served in cupronickel round dishes. Separately - Lingonberry or Cranberry jam in a rosette or bowl. In a salad bowl we will present pickled fruits - plum, apple, pear, grapes and a spoon for transferring.

Stuffed cabbage rolls are served in round lamb sauce. they are placed to the left of the guest (portioned) and in the center of the table (for a group order).

Natural and stuffed omelettes are served on oval cupronickel plates, spread out with a spatula. They are best served surrounded.

Before serving the second course, the waiter must collect the used dishes from the first courses and, with the permission of the guest, the rest of the unused appetizers, except for fresh and pickled vegetables.

Second hot courses are considered the main courses of the table, so their presentation should be given due attention.

Questions
Assortment of flour side dishes.
Semi-finished products for flour side dishes. Requirements to
quality.
Heat treatment of semi-finished flour products
side dishes Quality requirements.
Storage conditions and terms of sale of flour side dishes.

Assortment of flour side dishes

Dumplings, homemade noodles, croutons, profiteroles, vol-au-vents,
baskets.

Assortment of flour side dishes

Dumplings.
Homemade noodles.
Profiteroles.
Baskets (tartlets).
Volovans.
Croutons (with cheese, spicy, for peas and other dishes).

Dumplings. Recipe No. 1129

Roll the brewed dough into a rope and cut
into pieces weighing 10-15 g. Boil 1 kg of dumplings in 5 l
liquid at low boil for 5 minutes.
Serving: as a separate dish
portion onto a small dinner plate
200 g per serving, top with butter (10 g)
or sour cream (25g).
Served as a side dish with
clear soup - serve in a broth cup, 50 g
per serving. Serving temperature – 65°C.

Dumplings


indicators:
- appearance: oval or round pieces of dough
forms weighing 10-15 g, not boiled.
Shelf life and storage conditions: on a steam table or
hot stove for no more than 3 hours, at a temperature of
+2 to +6°С no more than 12 hours.

Homemade noodles. Recipe No. 1130
Knead unleavened dough and leave for 30
minutes for gluten to swell, place the dough on
table sprinkled with flour and roll out into a layer
thickness 1-1.5 mm. Layers sprinkled with flour
put one on top of the other, cut into strips
35-45 mm wide, cut into strips
3-4 mm wide or in strips. Place the noodles on
tables sprinkled with flour in a layer of no more than 10 mm and
dry for 2-3 hours at a temperature of 40-50°C.

Homemade noodles

Characteristics of the product according to organoleptic
indicators:
appearance: long strips of dried dough
35-45 mm, width 3-4 mm, thickness 1-1.5 mm.
Shelf life and storage conditions: when
temperature from +2 to +6°C for no more than 36 hours.

Profiteroles. Recipe No. 1135

Profiteroles served in a salad bowl on a pie plate
with a carved napkin as side dishes served separately
clear soups.
The dessert spoon is placed on the plate, placed on the left side.
If there are a large number of servings, profiteroles are served in a vase.
Profiteroles can be used as a basis for banquets
appetizers: with salad No. 37, with pate No. 38, with tongue or
ham No. 39, with seafood No. 40.
Serve in a carved napkin on a platter.

Profiteroles are made from choux pastry. Add butter, sugar, salt to water
and bring to a boil, add flour, boil, stirring with a wooden
spatula 5 minutes. The dough is cooled to 60°C and the whipped mixture is gradually introduced
eggs and knead until smooth (mechanical method
loosen the dough, add a large number of eggs, which contain
lecithin in the yolk has emulsifying properties).
Signs of dough readiness: making a groove with a wooden spatula along
the test swims slowly. The dough is deposited from a pastry bag onto
greased sheets in the form of balls with a diameter of 1 cm at a distance of 2.5
cm and bake at 200-180°C for 15 minutes. While baking
a dense crust forms on the surface, through which vapors do not pass
water formed inside the product. Vapor pressure dough
is pressed against the walls, the product increases in volume and forms
cavity.

10. Profiteroles


- appearance: baked balls, 3-4 cm in diameter, on
the surface may have small cracks (not through).
Yield - 1/50.
Shelf life and storage conditions: at temperatures from +2
up to +6°С no more than 72 hours.

11. Baskets (tartlets) for snacks. Recipe No. 1137.

Melange, sugar, salt are dissolved in milk, flour is added
(50%), softened margarine and sour cream. Stir until
homogeneous consistency and add the rest of the flour. Ready
The dough is rolled out into a layer 2-3 mm thick and cut out
circles according to the size of the molds. Cut out circles
put into molds, pressed to the inner surface
forms, pierced in several places, baked.
When the baskets are browned, remove from the molds.
cool, fill with various salads, meat,
fish products and served as a cold appetizer.
You can bake baskets weighing 25 g or 40 g, or flat cakes
20-30 g for canapés.

12. Baskets (tartlets) for snacks.

Product characteristics according to organoleptic indicators:
- appearance: baked pastry products
yield 12-25g.
Shelf life and storage conditions: at temperature
storage (18+-5)°С - 15 days.

13. Volovans. Recipe No. 1133

Volovans. Recipe No. 1133
Unleavened puff pastry is rolled out into a layer thick
5 mm and corrugated round or oval notch
Forms cut out flat cakes, two for each vol-au-vent.
Half the cakes are placed on a moistened cold
sheets with water and smear them with melange, on them
Place the second cakes with the middle cut out.
The products are greased with melange and baked at
temperature 250-260°C for 25 minutes.
Vol-au-vents and croutons are used for cooking
hot and cold appetizers and main courses.

14. Volovans

Characteristics of the product according to organoleptic
indicators:
appearance: baked products from unleavened puff pastry
round or oval dough, consisting of two
glued flat cakes, one of which has a cut out
middle. Shelf life and storage conditions: when
storage temperature (18+-5)°С -15 days.

15. Technology for preparing puff pastry

Main stages:
kneading dough;
oil preparation;
lamination of dough.
To prepare puff pastry you need to take
flour with high gluten content.

16. Kneading dough

Pour into cold water
citric acid solution.
Add melange and salt.
Add flour and knead
dough for 15 minutes until
homogeneous mass.
Leave the dough for 30 minutes
for swelling of proteins.

17. Preparing margarine

Cut margarine into pieces and
mix with flour
ratio 10:1 for
moisture binding.
Place on the table and shape
rectangular layers (150-300),
20 mm thick.
Cool in the refrigerator compartment
up to +12°С.

18. Layering the dough.

Roll out the dough on a table sprinkled with flour
rectangular layers.
Place a layer of prepared food in the middle
margarine. Connect the ends of the dough to the side and
pinch them.
Roll out the workpiece in one direction until
thickness 10 mm, sweep flour, fold in half,
then double it again, roll again,
fold in 4 layers, cover with a cloth and place
for 30 minutes in the refrigerator.
Roll out the dough in the same way and fold it into 4 layers.
2 more times (256 layers).
Puff pastry can be stored for 24 hours at
temperature from + 2 to +6 °C

19. Assortment of croutons

Wheat bread croutons (No. 1131).
Croutons with cheese (No. 1132).
Spicy croutons (No. 1133).
Croutons for vegetable purees and other dishes (No. 1134)

20. Croutons with cheese. Recipe No. 1132.

Wheat bread is peeled, cut into slices,
Place on a pastry sheet and sprinkle with grated cheese.
Drizzle with melted butter and fry in
oven.