Cold snacks on the festive table play a key role. After all, they not only give guests the opportunity to have a light meal, but also beautifully decorate the table. Table setting with cold appetizers always makes it clear how much effort the hostess put into it.

Cold snacks can be sandwiches and burgers, canapes, mousses, rolls and more. Unlike the main dishes of the festive table, they do not take much time to prepare. Therefore, they can perfectly satiate guests while the main dish lingers in the oven.

Recipes for cold appetizers for the festive table

"Amanita"

Children will especially like this type of cold snack. Adults will also appreciate the positive approach when decorating this dish.

For one saucer of such mushrooms you will need:

• Chicken eggs - 5 pieces;
• Tomatoes - 3 pieces;
• Mayonnaise;
• Any greens (parsley, dill, lettuce).

The preparation is quite simple. First you need to boil the eggs. While they are cooking, you can make hats for future mushrooms. To do this, wash the tomatoes and remove the greens from them. Then cut each fruit in half.

You can extract the pulp from the halves with a tablespoon. This must be done carefully so as not to damage the surface of the tomatoes. You should also wash the greens and cut it.

Once the eggs are cooked, carefully peel them from the shell so as not to accidentally damage them.

Each egg should be cut off about a centimeter of the top so that they can be put on a plate. They will act as white legs of mushrooms.

Hats-tomatoes need to cover the legs. It remains only to decorate the hat with mayonnaise, making miniature even drops on their surface. Greens will act as a clearing for mushrooms, it only needs to be covered with a saucer.

Fruit canape "Tenderness"

Canapes are called miniature sandwiches, the design of which is held by toothpicks or special culinary skewers. They are made from sausages, toasted bread, olives, vegetables, fruits, and more.

Fruit canapes are a great way to experiment with your holiday table. After all, these peculiar quick mini-sandwiches can have various components. For example, for a gentle and soft canape you will need:

All components should be thoroughly washed and cut into small pieces. Grapes do not need to be cut.

Bananas must be cut into circles, melon, pear and cottage cheese - into cubes. It remains only to string all the ingredients on a skewer, while the cottage cheese should be in the center.

You can serve canapes "Tenderness" to the table both as a cold appetizer and for dessert.

Cold pistachio mousse

Mousse is a rather unusual cold appetizer, which is rarely seen on a typical holiday table. You can serve it in ready-made purchased tartlets, in ice cream dishes, or as a filling for a sandwich.

However, to achieve a taste similar to sorbet, it is better to let this snack cool at night. To prepare the mousse, you will need the following ingredients:

• Avocado - 3 fruits;
• Bee honey - 3-5 tbsp. spoons;
• Clean drinking water - 50 ml;
• Lemon or lime juice - ½ tbsp. spoons;
• Salt - a small amount;
• Pistachios without salt - 150 g.

Pistachios should be purchased unshelled so that they do not need to be peeled before cooking. They need to be put in water for several hours to soften them.

After that, you can add honey, but its state must be liquid enough so as not to harm the blender blade. The resulting mixture can be left to cool.

Avocados must be washed and peeled, then cut into small pieces. They also need to be ground in a blender, and then loaded into the blender bowl with a chilled mixture of honey and pistachios.

To make it easier for the blender to cope with the mass, you must also pour 50 ml of water into it. Beat the future mousse should be at high speed.

The result should be cooled in the refrigerator, it is better to leave the mousse overnight.

When serving, it can be laid out on ready-made tartlets bought at the store, or provided to guests in ice cream bowls. Pistachio nuts or fresh mint leaves can serve as a decoration for the dish.

Meat rolls with cheese and lavash ham

Rolls are also an integral part of the festive table and are prepared quite quickly. After all, sometimes you can wrap the most ordinary salad in pita bread, and as a result get a new original dish.

For the preparation of cheese and ham rolls from pita bread, you will need the following ingredients:

The amount of ingredients depends on the portions being prepared.

Using a sharp knife, you need to cut the fillet. The result should be some layers. If desired, you can season it a little with salt or spices, but this step is optional (without salt, the fillet will turn out to be especially tender).

It remains to cook it by frying, while it is important to monitor the pan. After all, the layers are thin and can quickly burn.

After cooking, you need to wait until the meat has cooled so that you can pinch it into small pieces.

Cheese must be grated on a medium grater. You can pre-buy ham in thin slices or try to cut it yourself in this way. Greens should be finely chopped and mixed with grated cheese.

Then you can lay out all the components on pita bread in the following order: slices of ham, pieces of chicken fillet, grated cheese. After that, you need to wrap the pita bread in a tight roll so that it does not fall apart, and put it on a baking sheet.

Kefir must be thoroughly beaten with a raw egg. After that, you can pour the rolls with the resulting mixture and turn on the oven. It will take 15 minutes at standard temperature until the cheese is completely melted.

Since the appetizer is classified as cold, it should be allowed to cool before serving.

This is a healthy and tasty delicacy, which is combined with almost any product.

Samsa from puff pastry with meat is an excellent dish that can perfectly replace an appetizer. And yes, the kids will love it too. and cook.

DEPARTMENT OF EDUCATION OF ALMATY REGION

SARKAN POLYTECHNICAL COLLEGE

METHODOLOGICAL DEVELOPMENT

According to the program section: "Cold dishes and snacks"

master of industrial training of the 1st category

Sarkan, 2015

Section names

Page

Introduction

Cold meals and snacks

Merchandising of spices and seasonings

Cold shop equipment

Safety in food establishments

Economic section

Bibliography

Defense Presentation

INTRODUCTION

Cold dishes and snacks are increasingly used in human nutrition. They occupy a large place in the menu of catering establishments and in the assortment of culinary shops.

The variety of products that make up cold dishes determines their great importance in nutrition. Cold dishes and snacks are prepared from vegetables, fruits, mushrooms, eggs, meat, fish, meat and fish gastronomic products. Dressings are used as seasonings: mayonnaise, sour cream and various sauces. Many cold dishes and snacks are rich in valuable nutrients and have a high calorie content (ham, boiled pork, cheeses, caviar, salad with mayonnaise, etc.).

With a successful combination of products to taste and beautiful design, cold dishes and snacks excite the appetite and contribute to better absorption of food.

All cold dishes and snacks can be divided into the following five groups: sandwiches, salads and vinaigrettes, vegetable dishes, fish dishes, meat dishes. Since cold dishes and snacks are prepared from products that are not further thermally processed, the preparation, presentation, storage and sale of these products must be carried out in strict accordance with sanitary rules. Cold dishes and snacks should be beautifully presented. For decoration, they mainly use the products that make up the dish, but choose the most convenient in shape and bright colors: fresh tomatoes, red radishes, carrots, crayfish, green peas, lettuce and other greens. The temperature of dishes during the holiday should not exceed 12 ° C.

The rich assortment and nutritional value of cold dishes make it possible to use them as main courses for breakfast, dinner, or to complement the banquet menu with them.

The subject of the study of the written qualification work is cold dishes and snacks, which describes the technology of their preparation, assortment, relevance in modern cooking.

The purpose of the work is the quality of the cold dishes and snacks produced, the requirements for their quality, the organization of work and the safety of the cook, which meet the requirements of the modern market environment.

Each section of the written qualification work contains comprehensive information, which is based on the main technological parameters in the process of processing finished gastronomic products, as well as the preparation of cold and hot snacks. The technical and organizational equipment of the cold shop describes the technological process of processing ready-made gastronomic products and vegetable semi-finished products using mechanical equipment and storing finished products in refrigerators. Working with the above parameters, the cook should strictly follow the recipe, all the rules and instructions for labor protection and safety at work, in order to avoid injuries, and also increase the efficiency, developing competitive products.

COLD DISHES AND SNACKS

The main products used for the preparation of cold dishes,

and their preparation

Vegetables and greens. Potatoes, beets and carrots for salads and vinaigrettes are most often boiled in skin, then peel and cut just before cooking. However, it is better to boil them pre-cleaned, then the quality of the finished products and their sanitary condition improve, and the shelf life is extended. The beets are peeled, cut and stewed in a small amount of water until tender. 3% vinegar (100 g per 10 kg of beets) is added to the beets brought to readiness to restore their bright color. It is not recommended to add vinegar at the beginning of the stewing, as it lengthens the cooking time. Carrots, turnips, turnips are boiled whole after cleaning. Carrots can be peeled, cut or chopped and stewed with the addition of vegetable oil (150–200 g per 10 kg of carrots), which helps to dissolve carotene (provitamin A) and improve its absorption.

Quick-frozen green peas, without defrosting, are dipped in salted boiling water and boiled until tender.

Store each type of boiled vegetables in a separate bowl at a temperature of 8–10 ° C. The shelf life of peeled vegetables from the moment of boiling to sale should not exceed 12 hours.

Of the vegetables, carrots, white and red cabbage, fresh and pickled cucumbers (gherkins), fresh and pickled tomatoes, lettuce, green onions, parsley, sliced ​​horseradish, lemon are most often used for garnishing and decorating dishes. All raw vegetables are subjected to mechanical cooking in the usual way, but they are washed again with boiled water. Greens (lettuce, green onions, parsley, celery, dill) are carefully processed, as they have a high bacterial load, especially greenhouse green onions. Rinse should be such an amount of greens that can be used within 1 hour. Before selling, the greens are stored in a chilled place.

Fish cold dishes are prepared from chilled boiled links of fish of the sturgeon family, fried and boiled portioned pieces of various types of fish (with skin without bones, without skin and bones - pure fillet), crayfish, squid, shrimps.

In salmon, chum salmon, salmon cut off fins, heads, then plast. The resulting fillets with skin and rib bones are placed skin-side down on a cutting board or table and the rib bones are cut off. Cut the fish, starting from the tail, into portioned pieces (at first with a large inclination of the knife - obliquely, and then almost straight), the flesh is cut to the skin and the pieces are separated from the skin without cutting through it. The rest of the fish is covered with peeled skin until the next use. Balyks are cleaned from the skin; if they come with the vertebral bone, then they cut the fillet from the spine, clean the weathered and smoked parts and cut across into slices of 2-3 pieces. per serving. Tesha is cleaned from costal bones, weathered surface and cut into portioned pieces without skin. Smoked whitefish, cod, sea bass are skinned, fillets are cut off and costal bones are removed.

Smoked and dried fish of other species are skinned and cut into pieces crosswise along with the bones. Large specimens can be cut along the vertebral bone into two layers, and then cut across into portioned pieces. Herring is cut into fillets with bones or clean fillets.

Sprats, sprats, sardines, saury are taken out of the jars, the head, tail and entrails are removed from the sprats. Sprats, sardines, saury are served without additional processing. You can also serve sprats whole. After opening, canned food is carefully transferred to a clean, dry dish and portioned. Juice, sauce or oil is distributed evenly along with the main product.

From meat and meat products for the preparation of cold dishes, boiled beef, tongue, ham, boiled pork, ham, fried and boiled poultry and game, sausages are used. The ham is cleaned, the bones are removed, the skin is removed, excess fat is cut off, then it is cut into pieces that are convenient for cutting. Beef, pork, lamb, previously fried in large pieces or boiled, are freed from the dried crust immediately before use. Sausages (boiled and smoked) are wiped with a dry towel before use, the straps are removed, the skin is cut and removed in the part that is intended for cutting. You should not remove the casing long before cutting the sausage, as the loaves become contaminated and deteriorate faster. If the casing is difficult to remove from the sausage, then the sausage is dipped in hot water for 1-2 minutes, wiped dry with a clean towel, cut and peeled.

Cheese cut into large pieces (rectangular - lengthwise, round - into sectors), clean the outer crust and cut into portioned pieces no more than 2 mm thick.

Butter they are cleaned, cut into bars with a square or rectangular end, and then portioned pieces are cut from the bars in the form of a square or rectangle 0.5–1 cm thick. Butter, cut into portions, is stored in cold water. To cut the butter into portions, use a gastronomic or carving knife. Products should be peeled and cut before serving and in the amount necessary for immediate sale.

sandwiches

sandwiches- the most common type of snack. For their preparation, rye or wheat bread is used, which is cut with or without a crust into elongated slices about 1 cm thick. Meat and fish gastronomic products and culinary products, cheeses, curd mass, jam, jam, eggs, butter and butter are used for sandwiches. mixtures, various sauces, vegetables, fruits and other products so that they combine well in taste and color. Sandwich products are cut into thin slices in such an amount as to completely cover the bread. 1-3 pieces of the product are placed on a slice of bread, preferably without small appendages. Cut products no earlier than 30-40 minutes before serving and store in a cool place. Sandwiches are open, closed (sandwiches) and snack bars (canapes, tartinki).

Sandwiches open. They can be simple or complex. Plain open sandwiches prepared from one type of product, for example, a sandwich with butter, sausage, cheese, etc. A slice 10–12 cm long and 1–1.5 cm thick (30–40 g) is cut across from a loaf of white bread and placed on his prepared product. If sandwiches are prepared from low-fat foods, then the bread can be pre-greased with butter or made into a rosette of butter and placed on top of the product. Open sandwiches on rye bread are most often prepared with bacon, sprats (with or without an egg), chum caviar, and herring. Complex sandwiches cooked with several types of products.

Open sandwiches can be decorated with lettuce, spinach, sprigs of parsley, dill, slices of fresh tomato or pickled cucumber, radish, slices of fresh or pickled peppers, etc. At the same time, the yield is increased accordingly.

Sandwich with butter, chocolate, fruit butter or margarine. Butter is cut into pieces of various shapes so that they cover most of the slice of bread.

A cheese sandwich. The prepared cheese is cut into slices 2–3 mm thick at the rate of one slice per sandwich. Bread is spread with butter or creamy margarine and a slice of cheese is placed so that it completely covers the bread.

A sausage sandwich. The prepared sausage is cut: thick loaves of sausage - across one piece per sandwich, thin - obliquely in 2-3 pieces. Bread can be pre-spread with butter, butter with mustard or margarine.

Complex sandwiches (assorted or metropolitan). Prepared from several products that combine well in taste and color. Sliced ​​meat products, smoked meats, salmon, herring fillets and other products are sometimes shaped into cone-shaped tubes, which are filled with lettuce, mayonnaise, olives, green peas, chopped eggs, etc. Fresh cucumbers, tomatoes, red sweet peppers, radishes are used to decorate sandwiches. , carrots, greens, hard-boiled eggs, etc. Complete the decoration with whipped butter or butter mixture, which is applied in the form of patterns using a pastry bag.

Closed sandwiches (sandwiches). Cut off the crusts from a loaf of white bread. The bread is cut across in half and cut into strips 0.5 cm thick in length. A strip of bread is smeared with butter and thinly sliced ​​\u200b\u200bproducts (meat or fish, caviar, cheese, etc.) are placed on it, then covered with another strip of bread greased with butter, lightly pressed and cut into pieces 7–8 cm long.

Sandwiches can be prepared with two-, three-layer and combined. This type of sandwich includes travel sandwiches, which are usually prepared from wheat bread (city bun, school bun, etc.). Rolls are cut lengthwise so that the halves do not fall apart. Lubricate each half with butter or oil with fillers and put thin slices of the product between them (cheese, sausage, fried or boiled meat, meatballs). Together with the products, you can put pieces of fresh or canned sweet peppers, green onion feathers, etc.

Snack sandwiches (canape). For the preparation of snack sandwiches, dried (fried) wheat, rye bread or puff pastry baked goods are used.

Slightly stale rye or wheat bread is peeled, cut along the loaf into strips 5-6 cm wide, 1-1.5 cm thick and fried in butter or margarine without drying. The fried strips are cooled, lightly greased with butter, meat, fish or other products are laid along the entire length, 0.5–1 cm wide, 2–3 mm high. Strips of food can be alternated with chopped green onions or hard-boiled eggs. Between the stacked products or on top of them with a thin tape or mesh, whipped butter or pastes are released from the syringe. Then the strips are cut into rectangles, rhombuses, triangles, 2–6 pieces each. per serving. You can give the products the shape of circles with a diameter of 4 cm. Herring oil is squeezed along the edge of the circle, and finely chopped green onions, whipped butter, chopped eggs, olives, etc. are placed in the middle. Bread for snack sandwiches can not be fried.

Salads

Salads are prepared from raw, boiled, pickled, pickled, frozen vegetables, mushrooms, legumes, raw and canned fruits, citrus fruits. Meat, poultry, fish, herring, seafood, eggs, etc. are added to some types of salads. Chopped products are combined with dressings in the amount necessary for their sale within 1 hour. Salads are seasoned with sour cream immediately before vacation. Before mixing with the dressing, lettuce is stored in a refrigerator for no more than 12 hours at a temperature of 4–8 °C. During long-term storage, the products shrink, dry out, which affects the taste of finished products, in addition, there is a significant loss of vitamin C.

Boiled and raw vegetables for salads are cut into cubes, slices, circles, straws. Salads are served as an independent dish in salad bowls or on dishes and small plates. Salads of greens and vegetables can be served as an additional side dish to various meat and fish dishes. For decoration, use lettuce leaves, dill, parsley, celery, green onions, eggs, meat and fish products, fruits, citrus fruits, as well as products that are part of salads and have a bright color (sweet red pepper, tomatoes, cucumbers and etc.).

There are two ways to decorate salads. First way: the chilled products that make up the salad are mixed, seasoned with sauce and put in a salad bowl in a slide, then decorated with herbs. Second way: the products are cut, about 1/3 of the total amount is seasoned with sauce, put in a salad bowl with a slide; thin slices of meat, fish, poultry, crabs, egg slices are laid on top, decorated with tomatoes, eggs or greens. The remaining products are carefully placed around the slide in bunches. Products intended for decoration are not recommended to be poured with sauce.

Salad green. Washed lettuce leaves are cut into 3-4 pieces or chopped into strips. Place on a plate or in a salad bowl, top with sour cream or salad dressing. You can add 1/2 or 1/4 eggs to the salad, while the yield rate increases. If the salad is used as a side dish for meat, poultry, fish dishes, then the leaves are cut into smaller pieces.

Fresh cucumber salad. Prepared fresh cucumbers are cut into circles or slices and placed in a plate or salad bowl, when served, pour over with salad dressing or sour cream, decorate with fresh lettuce leaves, sprinkle with herbs.

Green onion salad. Peeled and washed green onions are cut into pieces 1–1.5 cm long, sprinkled with salt and poured with sour cream. You can put egg slices on top.

Radish salad. Red radishes, peeled from tops, and white radishes from skins are washed and cut into thin circles, green onions are chopped, salt is added and seasoned with sour cream or salad dressing. An egg for decoration is placed on top of the salad. You can chop it finely, put the yolk in the salad, and sprinkle the salad with egg white and herbs before leaving.

Salad "Spring". Thinly sliced ​​radishes, fresh cucumbers are mixed with lettuce cut into squares, chopped green onions, seasoned with salt, pepper, sour cream, put in a salad bowl, decorated with figuredly chopped eggs and greens. Salad can be prepared without cucumbers with a corresponding increase in the rate of radishes and lettuce.

Lettuce 42, radish 40, fresh cucumbers 40, green onions 25, eggs 1/2, sour cream 40. Yield 200.

Salad "Summer". Boiled peeled new potatoes and fresh cucumbers are cut into slices, combined with tomato slices and lettuce, cut into 3-4 parts, finely chopped green onions, green peas are added, everything is mixed and seasoned with salt, pepper, sour cream. They put it in a salad bowl on lettuce leaves, decorate with slices of fresh cucumbers, slices of hard-boiled eggs, tomatoes, sprinkle with herbs.

Carrot salad. Raw peeled carrots are cut into strips or rubbed on a grater with small holes, seasoned with sour cream, sugar, salt, the finished product is placed in a salad bowl, sprinkled with herbs. You can add finely chopped apples or prunes, pre-soaked, with a stone removed.

Fresh tomato salad. The stalks are cut from the tomatoes, cut into thin slices. Onions are chopped. Slices of tomatoes and onions are placed on a plate or in a salad bowl, sprinkled with salt, pepper and seasoned with sour cream or salad dressing. You can release the salad without onions.

Pickled cucumber salad with onions. Cucumbers are cut into thin slices, chopped green or onion is added and poured with vegetable oil.

Herring (fillet-pulp) 35, potatoes 77, butter 15. Yield 125.

Chopped herring. Sliced ​​pieces of pure herring fillet without skin and bones, apples without grains and skins, pre-soaked in water or milk and squeezed wheat bread and lightly sautéed onions are passed through a meat grinder or chopped with a knife until a homogeneous mass is formed. Then softened butter, ground pepper and vinegar are added, everything is mixed well. The mixed mass is placed in a herring box, giving the shape of a whole fish or an oblong slide, on which a herringbone pattern is made with a spoon dipped in vegetable oil or water. On vacation, decorate herring with apples, cucumbers, tomatoes, lettuce, chopped hard-boiled eggs, parsley or dill.

Boiled fish with garnish and horseradish. Fish of the sturgeon family are boiled in links and, after cooling, cut into portions (1-2 pieces per serving), fish with a bone skeleton are boiled in portions in the form of a clean fillet and cooled in broth. Portioned pieces of fish 1-1.5 cm thick are placed on a dish, garnished with bouquets of 3-4 types of vegetables - boiled potatoes, carrots, beets, cut into small cubes, fresh or pickled cucumbers, tomatoes, green peas, etc. Decorate the dish with green salad or parsley.

Horseradish sauce with vinegar is served separately in a gravy boat.

Jellied fish with garnish. Jelly is poured into a deep baking sheet with a layer of 0.5 cm and, when it hardens, portioned pieces of boiled fish are placed at a distance of 3–4 cm from each other and from the sides of the baking sheet. Each piece of fish is decorated with lemon slices, carboated carrots, cucumbers, green salad or parsley, onions, and a drawing is made. Then the decorations are fixed with semi-hardened jelly and allowed to harden, after which the jelly is poured with a layer of 0.5–0.8 cm above the product and cooled. Frozen pieces of fish are cut out with a knife so that there is a jelly layer of at least 3–5 mm on all sides, and the edges of the jelly are made corrugated. Lemon can not be poured, but placed on the fish on vacation. Jellied fish is released without a side dish and with a side dish. When vacationing with a side dish, a piece of fish in jelly is placed on a dish, a side dish consisting of 3-4 types of vegetables is placed next to it in bouquets. Horseradish sauce with vinegar or mayonnaise is served separately. If the fish is poured into portioned molds, then the pattern of vegetables is superimposed on a layer of frozen jelly, then pieces of fish are placed on the decorations, jelly is poured to the edges of the mold and cooled. Before leaving, the molds with aspic are lowered for 3-5 seconds into hot water, then turned over, shaken slightly and laid out on a dish, the garnish is arranged in bouquets. Just like fish, crabs, shrimp, squid, scallops are poured.

To prepare fish jelly, concentrated fish broth is boiled, gelatin swollen in water is introduced into it, after which the broth is clarified, as in the case of cooking a clear broth.

Boiled fish 75, lemon 5, parsley 1.5, ready-made jelly 125, carrot 5. Yield 200.

Fried fish marinated. To prepare this dish, various fish are used, which, depending on its type, are cut into fillets with skin without bones, or fillets with skin and rib bones, or non-plastered fish (navaga, ice, flounder, etc.) are used.

Cooked portioned pieces of fish are sprinkled with salt, pepper, breaded in flour and fried on both sides in vegetable oil, after which they are fried in an oven until cooked. The fried fish is cooled, placed in a salad bowl or plate, poured with marinade and sprinkled with finely chopped green onions or parsley. You can decorate the fish with pitted olives.

Fish (fillet with skin without rib bones) 90, wheat flour 5, vegetable oil 5, marinade 75, green onion 10, spices. Exit 160

For the preparation of cold dishes, seafood is used (crabs, shrimps, crayfish, squids, scallops, oysters, Ocean pasta). Process and prepare them as described in the section "Mechanical culinary processing of raw materials", chapter II, paragraph 12.

Marinated crabs. Canned crabs are freed from plates, stacked on a plate or in a salad bowl, poured with marinade, sprinkled with chopped green onions and decorated with olives.

Potato salad with crabs, or squid, or scallops. Crabs are released from the plates. Scallop or squid fillets are boiled in salted water for 5-7 minutes, cooled in the broth, cut into thin slices. Part of the crabs, scallops and squids are left to decorate the salad. Seafood is put in a ready-made potato salad, seasoned with sour cream, or mayonnaise, or salad dressing. On vacation, they decorate with pieces of crabs, or squid, or scallops.

Potato salad can be prepared with Ocean pasta. Prepared and stewed Ocean pasta is combined with potato salad and ground pepper.

7. Meat dishes and snacks

Meat, offal, poultry and game for cold dishes are boiled or fried in the same way as for hot dishes. For cooking and frying, the same parts of the carcass are used. Meat and meat products are served cold with a side dish, aspics, in the form of pastes and jellies.

Ham, loin with garnish. Ham (ham, roll), boiled pork, loin or other smoked meats are cut into 2-3 pieces per serving, placed on a dish, next to them are a side dish of 3-4 types of vegetables - carrots, red cabbage, gherkins, green peas, tomatoes, chopped jelly, lettuce The dish is decorated with lettuce leaves or parsley. Separately, in a gravy boat or next to a side dish, horseradish sauce with vinegar is served.

Roast beef with garnish. The roast beef, fried to a medium degree of roasting, is cooled and cut across the fibers into pieces of 2–3 pieces. per serving. Then they are placed on a dish, a side dish is placed in bouquets - green salad, gherkins, chopped jelly, tomatoes, planed horseradish. Garnish with lettuce leaves or parsley. Separately, cold horseradish sauce or mayonnaise sauce with gherkins is served in a gravy boat.

Boiled meat or meat products with garnish (assorted meat). Boiled meat products are cooled, cut into thin slices of 2-3 pieces. per portion, placed on a dish, side dish is placed with bouquets of 3-4 types of vegetables - boiled carrots, potatoes, fresh or pickled cucumbers, tomatoes, red cabbage, green salad. Garnish with lettuce leaves or parsley. Separately, cold horseradish sauce or mayonnaise sauce with gherkins is served in a gravy boat. You can serve pickled tomatoes, apples, pears as a side dish with a bird dish.

Beef jelly. The processed by-products are thoroughly washed, cut into pieces, put in prepared dishes, poured with cold water (1.5–2 liters per 1 kg of food), brought to a boil and boiled at a low boil for 6–8 hours, periodically removing fat and foam . An hour before the end of cooking put vegetables and spices. The jelly is considered ready when the meat easily separates from the bones. Ready by-products are taken out with a slotted spoon, cooled to 40-50 ° C. Separate the pulp from the bones and cut into pieces in the form of cubes. Then the meat is combined with pre-strained broth, salted, boiled. After that, finely chopped or mashed garlic is added, everything is mixed and poured hot into prepared baking sheets with a layer of no more than 4 cm. When cooling, the jelly must be stirred to obtain a homogeneous mass. The jelly is kept in a cold room for up to 8 hours so that it freezes well.

Immediately before serving, the frozen jelly is cut into portions (100 g) and placed on a plate or dish, horseradish sauce with vinegar is served separately. The jelly can be released with salted canned vegetables. Decorate the dish with parsley and lettuce. The jelly should not be stored at temperatures below 0 ° C, as after thawing it becomes watery and tasteless.

Liver pate. The bacon is finely chopped and lightly fried, finely chopped carrots, onions are added and sauted until half cooked, then chopped liver is placed, sprinkled with salt, ground pepper and fried until tender. The mixture is cooled and twice passed through a meat grinder with a frequent grate, milk or broth is poured in, heated. Butter is softened, combined with the mass. The finished pate is shaped into a loaf, roll, square, sprinkled with chopped egg and finely chopped greens. The pâté can be decorated with whipped butter, applied in a pattern using a pastry bag, or shaped into a flower. Instead of butter, you can apply a grid of mayonnaise sauce with the addition of meat jelly, while butter or mayonnaise is used instead of an egg.

8. Requirements for the quality of cold dishes. Shelf life

Butherbrods – products should be laid in an even layer on a piece of bread, have a smooth surface, taste and smell characteristic of the products used.

Salads- vegetables should be cut in accordance with the cut shape for each type of salad, salads are stacked in a slide, the greens used for decoration should be fresh, sluggish, not yellowed, not darkened. The consistency of vegetables is elastic. Taste, smell, color corresponding to the products used. Red cabbage salad does not have a blue tint. Cucumbers are fresh, overripe, with coarse seeds and skin are not allowed.

Vinaigrettes- vegetables should correspond to the shape of the cut, the color is light red, the taste is spicy, corresponding to boiled vegetables, pickles and sauerkraut. Vegetables should be boiled, not crumbling, cucumbers and sauerkraut should be firm and crispy.

Fish cold dishes and snacks- the fish should be cleaned of bones and skin, cut obliquely into wide pieces, beautifully decorated, have a color corresponding to the type of fish; in jellied fish, the jelly is light yellow, transparent, the taste corresponding to the taste of the fish, depending on the processing. In jellied fish and fish under the marinade, the taste and smell of spices. The consistency of the fish is dense, soft, not crumbling. In chopped herring - smearing.

Meat cold dishes- 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 on the cut is pink), the taste corresponds to the type of product, the texture is elastic, dense, elastic, the vegetables are soft, but not crumbly.

Jelly should be well frozen, with pieces of the main product, gray color, taste characteristic of the product from which the jelly is prepared, with the aroma of spices and garlic. Consistency - jelly is dense, elastic, meat products are soft.

At pate different shapes, color from light to dark brown, taste and smell characteristic of the products used, with the aroma of spices. The consistency is soft, elastic, without grains.

Cold dishes and snacks are perishable products and are subject to quick sale: jelly, aspic meat - within 12 hours, pate - 24, fried meat - 48, fried fish - 12, chopped herring - 24 hours. Considering that after preparation and decoration most of the dishes are not subjected to repeated heat treatment, it is necessary to store cold dishes and snacks at a temperature of 6-8 ° C before sale, and in the summer (May-September) the sale of cold dishes such as jelly, pate is allowed only with the necessary equipment and in agreement with the local SES .

COMMODITY OF SPICES, SPICES

Spices

Spices - these are products that have a specific aroma and taste, containing essential oils, glycosides and alkaloids. They improve the smell of food, promote its absorption, remove toxins from the body, increase the protective functions of the body, as they have bactericidal properties. They are used in canning, the production of canned food, sausages, drinks, etc.

Depending on what part of the plant is used for food, spices are classified into groups: fruit, seed, flower, leaf, bark, root.

To fruit spices include pepper (black, white, allspice, red) (Fig. 18), anise, star anise, vanilla, cardamom, coriander, cumin.

Black pepper - dried unripe fruits of a tropical plant (homeland - South India). After drying, the fruits shrivel, turn black, acquire a spherical shape; piperine alkaloid (up to 9%) gives sharpness and hotness to pepper, and essential oil (up to 1%) gives pepper aroma. Black pepper is valued hard, sinking in water, dark. It is produced in the form of peas and ground. Used in cooking for cooking meat, fish, vegetable dishes, for canning.

white pepper obtained from the ripe fruits of the same plant as black. This pepper is less spicy and has a smooth grayish-cream color.

Allspice - dried unripe fruits of a tropical pepper tree. The fruits have a spherical shape with a thickened top, a rough surface, a dark brown color of different shades, a sharp taste, an aroma of cloves, black pepper, nutmeg and cinnamon combined.

Red pepper - Dried whole pods or red powder. Cultivated in the south. The pungent taste of red pepper is due to the content of the alkaloid capsaicin (up to 1%). According to the degree of burning, there are three types: burning, medium and slightly burning. It comes mainly in ground form. Used for cooking meat and vegetable dishes, rice dishes, fish.

Anise - fruits of an annual herbaceous plant. It is cultivated in Ukraine, the North Caucasus, and in Moldova. Anise fruits are egg-shaped, brown-gray in color, sweetish taste, strongly spicy aroma, due to essential oil, which contains from 2 to 6%. Anise is used in the production of confectionery products, in baking.

star anise - dried fruits of an evergreen tree. The fruit is stellate with seeds inside. Star anise has a brown color of different shades, the taste is bittersweet, burning, the smell is spicy, reminiscent of anise, contains 3-6% essential oils. It comes in whole form, sometimes ground, it is used in the manufacture of gingerbread, soft drinks, meat dishes, game.

Vanilla - dried unripe pod-like fruits of a climbing tropical plant - creepers. The pods are dried until a white coating appears on the surface - vanillin. Fruits are valued, having a length of 20-25 cm, elastic, dark brown or brown-black in color with a greasy sheen, oily to the touch, covered with a white crystalline coating. It has a sweetish-burning taste, a strong pleasant smell. This is an expensive spice and comes packed in one pod in glass test tubes.

Vanillin - substitute for natural vanilla. Obtained synthetically. It is a white crystalline powder with a strong vanilla odor and a pungent taste, it is readily soluble in water, the solution is transparent. Comes in pure form and in the form of vanilla sugar. Vanilla and vanillin are used in baking, confectionery, dairy industry, in the production of alcoholic beverages, and in cooking.

Cardamom - These are the dried immature fruits of a herbaceous perennial plant growing in tropical countries. The fruits have an oval shape with a ribbed surface, inside with seeds. The color of the fruit is from light brown to light yellow after bleaching, the taste of the seeds is spicy-burning, with a strong aroma. It is used for flavoring flour products, in the production of alcoholic beverages.

Coriander - dried fruits of an annual herbaceous plant growing in the south and in the middle zone of the country. The fruits have a spherical or slightly elongated shape, yellowish or yellowish-brown in color, the taste is sweetish, the aroma is spicy. They are produced in whole and ground form, used for marinating fish, stewing meat, preparing kvass, sauerkraut, etc.

Caraway - dried fruits of a biennial herbaceous plant, common in the European part of the country and Siberia. Cumin fruits have an oblong-ovoid shape, consist of two cotyledons, brown color with a brownish-greenish tint, bitter-spicy taste, strong aroma. Used in cooking, baking, sauerkraut, pickling cucumbers, in the preparation of alcoholic beverages.

Seed spices . These include mustard, nutmeg and nutmeg.

Mustard - seeds of oil-bearing annual herbaceous plants. Oil is extracted from mustard seeds, and mustard powder is obtained from the remaining cake. The powder contains the glycoside sinigrin, which, when mixed with warm water, under the action of an enzyme, decomposes into burning allyl mustard oil and glucose. The quality of mustard powder is 1st and 2nd grade. Mustard powder is used to prepare table mustard, when pickling.

Nutmeg dried, peeled and processed seeds of the fruit of the nutmeg tree, which grows in tropical countries. Nutmeg seeds are egg-shaped, on the surface there are sinuous deep grooves, the color is light brown in different shades, the taste is slightly burning, bitter, spicy-resinous, the aroma is strong, pleasant. Nuts are divided into small, medium and large (value higher). Used in cooking, for the production of sausages, drinks.

Muscat color - the husk removed from the nutmeg seed. These are hard, very fragile plates about 1 mm thick, light orange or dark yellow in color, slightly pungent in taste, thin with a spicy smell. Comes in whole and ground form.

Dill - seeds of an annual herbaceous plant that grows everywhere. Seeds have an oval shape with sharp ribs on the surface, a grayish-brown color, pronounced taste and aroma. It is used for canning vegetables, for dill essence (20% solution of alcohol and dill essential oil), in cooking.

flower spices . These include cloves and saffron.

Carnation - uh then dried unopened flower buds of an evergreen tropical clove tree. In appearance, the carnation resembles small nails 15-20 mm long with a spherical cap. It has a finely wrinkled surface, the color is brown in different shades. Clove has a strong spicy aroma, burning taste. A benign clove, when pressed on the head, releases oil, sinks in water or floats vertically with the head up. Used in cooking, for preserving fruits, berries, mushrooms, meat, fish, in the confectionery industry.

Saffron - dried stigmas of freshly blossomed flowers of a perennial bulbous plant, are randomly tangled fragile, oily threads up to 3 cm long, but not stuck together in lumps, from orange-red to brown-red in color, with a bitter-spicy taste, strong aroma. In cooking, saffron is used to prepare meat, vegetable and rice dishes. It is also used as a dye for tinting butter and cheeses.

Leaf spices. These include bay leaf and rosemary.

Bay leaf - these are the leaves of an evergreen plant of a noble laurel dried up in a shade. It grows on the Black Sea coast of the Caucasus, in the Krasnodar Territory. The leaves are oval and oblong-lanceolate, leathery, the color of greens of different shades, the taste is slightly bitter, the smell is spicy, fragrant. In cooking, it is used to flavor meat, fish and vegetable dishes, sauces, soups, and put in a dish at the end of cooking.

Rosemary - dried leaves of an evergreen subshrub. Cultivated in subtropical regions. Rosemary has a characteristic spicy aroma, slightly reminiscent of camphor. It is used in cooking to flavor dishes.

Cow spices . Cinnamon is referred to as cow spice.

Cinnamon - it is the dried bark of the young shoots of the evergreen cinnamon tree. The most valued Ceylon cinnamon.

Cinnamon can be sold in the form of tubes and in the form of a powder. It has a brown color of different shades, a sweetish-spicy taste, and a delicate aroma. Cinnamon is used in the confectionery industry, in cooking it is used to prepare sweet second courses, fruit soups, drinks, marinades.

root spices . These include ginger.

ginger are the peeled and dried rhizomes of a perennial tropical herbaceous plant. Comes in the form of rhizomes, ground. Pieces of rhizomes have a different shape and size, the color is light gray, the fracture is horn-shaped, white with a yellowish tinge, and ground - in the form of a powder. Flavor and aroma are pungent and spicy. In cooking, it is used for preparing poultry and game dishes, in the production of sausages, confectionery, and alcoholic beverages.

Other spices . Mixtures of spices are used as spices in cooking and canning (a set of spices for fish soup, suneli hops, adjika, Indian curry mixture, etc.).

To replace expensive natural classical spices, artificial (synthetic) substances are produced that reproduce the smell of natural spices. Based on them, various compositions of food flavorings are produced in the form of essences (vanillin, cinnamon extract); powdered (substitutes for cinnamon, cloves, nutmeg, saffron); concentrates (salt powder - clove food concentrate (98% sodium chloride and 2% eugenol essential oil).

Food flavorings are used in the production of confectionery, soft drinks, ice cream, liqueurs, etc.

Spices are stored in dry, clean, pest-free rooms at a relative humidity of 65-75%, at a temperature of 10-15 ° C, away from heaters and pungent products. Whole spices store better than ground spices. Shelf life of spices (in a month, not more): unground, packed in paper and polyethylene bags - 12, crushed, packed in polymeric and combined materials - 18, ground spices - 6 and 9, respectively, mixtures of ground spices - 4-6.

SPICES

Seasonings are designed to change and improve the taste of food, stimulate appetite, better digestibility of food. Seasonings include table salt, table mustard, horseradish, mayonnaise, sauces, food acids, monosodium glutamate.

Salt. It is a natural crystalline substance containing 97-99.7% sodium chloride and a small amount of other mineral salts. The daily norm of salt for a person is 5-6 g. Salt is a regulator of osmotic pressure, water metabolism, promotes the formation of hydrochloric acid in gastric juice, activates the activity of enzymes, and is used as a preservative.

By origin and method of obtaining salt is rock (extracted from the bowels of the earth), evaporation (evaporated from natural or artificial brines), self-planting (extracted from the bottom of salt lakes), garden salt (obtained from the water of the oceans and seas).

By processing method salt is finely crystalline, ground, which can be iodized, fluorinated and with the addition of both fluorine and iodine. The need for the production of iodized salt is caused by a lack of iodine in water in many parts of our country. Fine-crystalline salt is in the form of very small granules, ground according to the grain size is No. 0, 1, 2, 3.

By quality table salt is produced in the following varieties - extra, highest, 1st and 2nd. Salt of the extra grade is obtained by the evaporation method, in terms of crystal size it is only No. 0, pure white in color, the content of sodium chloride is not less than 99.7%.

Store salt in dry rooms at a relative humidity of not more than 75%. Shelf life of salt without additives - 1-2.5 years

(depending on the type of packaging); with the addition of iodine - 3 months, iodine and fluorine - 3 months, fluorine - 6 months from the date of production.

Table mustard. Get it by mixing mustard powder with warm water, add salt, sugar, vinegar, spices, vegetable oil. The mustard of the following names is produced: Fragrant, Amateur, Moscow, Russian, Volgograd, Table, etc. Table mustard should have a yellow or slightly brown color, a uniform spreading texture, a sharp taste and smell, characteristic of the introduced additives. Store mustard in dark rooms at a temperature of 10-12 ° C for 3 months.

Table horseradish. Prepared from peeled grated horseradish roots with the addition of vinegar, sugar, salt, sometimes grated boiled beets and mayonnaise. Spicy taste and specific aroma of table horseradish is given by the glycoside sinigrin. Table horseradish is a spicy seasoning for meat and fish dishes. Store it at a temperature not exceeding 10-12°C for up to 1 month, at a temperature of O-4°C - 2.5 months.

Mayonnaise. It is a creamy, finely dispersed stable emulsion obtained from refined vegetable oils, egg powder, skimmed milk powder, and various spices. Mayonnaise is used as a seasoning for meat, vegetable and fish dishes. Depending on the composition, mayonnaises are divided into groups: high-calorie with a fat content of more than 55% (Provencal, Dairy); medium-calorie - 40-55% (amateur); low-calorie - less than 40% (Saladny, Moscow).

By appointment, mayonnaises are divided into snack bars (Amateur, Provencal), dessert (Apple, Honey), dietary (Diabetic).

The quality of mayonnaise is evaluated by organoleptic (appearance and texture, taste and smell, color), physico-chemical (mass fraction of fat, moisture, acidity, emulsion stability) indicators.

Warranty period of storage of any kind of mayonnaise is not more than 30 days at a temperature of 0-10°C; 20 days at a temperature of 10-14°C; 7 days at a temperature of 14-18°C.

Range imported mayonnaise very varied. Depending on the composition in many countries, a conditional classification has been adopted:

emulsified sauces - fat content less than 75%, the presence of thickeners.

For example: mayonnaise "Delicacy" (Germany) - fat 83%, flavored, delicate; mayonnaise "Kalve" (Netherlands) - fat 85%, spicy taste; salad dressing - 47% fat, spicy taste, etc.

Sauces. They produce tomato, fruit and delicacy sauces.

tomato sauces obtained from tomato paste, tomato puree, fresh ripe tomatoes by boiling them with the addition of sugar, vinegar, salt, spices, vegetable oil, food acids and other products. Assortment: Astrakhan, Sharp, Kuban, Kherson, etc.

fruit sauces produced from pureed and boiled fruits with the addition of 10% sugar. These are apple, plum, lingonberry, etc. They are served with cereals, pancakes, pancakes, casseroles, pasta, pancakes.

Delicatessen sauces produced from tomato puree, tomato paste, fruit puree, soy flour, vegetable oil, sugar, salt, vinegar, mustard, spices. Assortment: Southern, East, Indian, Amateur, etc.

Food acids. These include acetic, citric, malic, tartaric and other acids. Acetic acid is used in the form of vinegar essence or table vinegar in cooking, when pickling food (fish, vegetables, fruits / Acetic essence is a product of dry distillation of wood, the content of acetic acid is 70-80%.

table vinegar obtained from ethyl alcohol by acetic fermentation or dilution of acetic essence with water. There are the following types: table with an acetic acid content of 6-9%; wine, apple, fruit; they are obtained by acetic fermentation of fruit or berry wine materials.

Vinegar of all kinds should be transparent, without sediment and foreign inclusions, and have a characteristic odor. Used for making marinades, sauces, for acidifying ready meals.

Lemon acid is a solid crystalline substance, colorless, sometimes with a slight yellowish tinge. The acid should be odorless, soluble in water, have a sour taste. It is used in the production of alcoholic beverages, confectionery, soft drinks, and in cooking. Guaranteed shelf life - 6 months, when packed in cardboard boxes with an inner liner - 3 months.

Monosodium glutamate . This is a crystalline white powder with a pronounced taste and aroma of meat broth - a natural additive to meat and fish products. Adding monosodium glutamate to dishes enhances their natural properties.

1. ORGANIZATION AND COLD SHOP EQUIPMENT

The cold shop is designed to produce a wide range of products: sandwiches, cold dishes and snacks, sweet dishes, cold soups and drinks. In the process of their preparation, most products are not subjected to heat treatment, so you need to follow the rules of sanitation and personal hygiene with particular care in the workplace. When planning a cold shop, it should be borne in mind that in summer the temperature in it should be quite low, so it is better to turn its windows to the north. A convenient connection of this workshop with the kitchen and the hall is necessary.

Refrigeration cabinets, collapsible chambers, low-temperature counters, ice makers, as well as special mechanical equipment are placed in the workshop.

To organize the workplace, cooks install modular sections - tables with a refrigerated cabinet and a slide for storing components of cold dishes, with a built-in bathtub, above which a cold and hot water mixer with a flexible hose and a shower head is mounted. Under the tabletop there is an auxiliary shelf for storing dishes and drawers. Convenient table-section with drawers and shelves, designed for installation by connecting the electrical network of small-scale mechanization.

The workshop organizes separate workplaces for the production of cold dishes and snacks, sweet dishes and sandwiches. Of the equipment, a universal drive, a vegetable cutter with a set of various knives, bread, sausage and ham cutters, a device for cutting butter, cheese, as well as a variety of notches, knives, dishes and forms are used. The design of cold dishes and snacks is of great importance, and their attractiveness depends on the shape of the cut, the color combination and arrangement of the products, and, of course, on the qualifications of the cook. The number of necessary utensils, containers and production equipment. Determined depending on the volume of products, the range of dishes and culinary products.

It is necessary to distinguish between the preparation of meat, fish and sweet dishes. The work front of each cook should be 1/5 - 1/8 m. If tartlet baking is organized in the workshop, then a separate room is allocated for the production table and oven.

Cold dishes and snacks are prepared as they are sold, but all semi-finished products must be prepared in advance. Jellied and gelled dishes should be prepared on the eve. Vegetables, herring are processed in the morning and stored cut and whole at a temperature of 4-8 degrees Celsius. Green onions, parsley, lettuce are sorted, washed and put in the refrigerator in trays. Meat gastronomic products (sausage, ham, cheese, etc.) are cleaned earlier, and cut only when on vacation. Fish gastronomy is cut and cleaned from bones without removing the skin; cut as needed. Salads and other cold dishes are seasoned and decorated just before serving. The shelf life of unseasoned vegetable semi-finished products at a temperature of 5-6 degrees is no more than 12 hours, so it is necessary to know in advance the time of receipt of dishes in buffets and culinary shops and their quantities. The bartenders daily submit an application to the workshop and receive products 1-2 times a day.

The number of cooks in the cold shop is determined by the capacity of the enterprise. The range of cold dishes and snacks requires highly qualified workers of 4-6 categories. Chefs perform a certain amount of work, which ensures their uniform loading during the working day. The foreman of the workshop organizes the systematic release of products for the main production and its branches.

G cutting machine

astronomical products MWG - ZOOA consists of a body, a support table, a circular knife, a water mechanism, trays, a mechanism for regulating the thickness of the cut and a grinding device. The body rests on rubber mounts that reduce noise and vibration during machine operation. The car is completed with two replaceable trays. One is designed for cutting products at an angle of 30 to 90 °, the other is for cutting at right angles. To the left of the side wall of the housing there is a circuit breaker.

Machine for cutting gastronomic products MRGU-300. A distinctive feature of this machine is the presence of a needle conveyor and ejector in it, with the help of which the cut slices of products are moved to the unloading tray and stacked on it.

Operating principle. The product tray is pushed onto a rotating disc cutter, which cuts a slice from the product. Passing between the knife and the supporting table, the slice falls into the receiving container.

Rice. 6. 2. Machine for cutting gastronomic products MRG-300A:

a - general view: 1 - body; 2 - lever; 3 - base; 4 - handle; 5 - switch; b - receiving tray; 7 - support table; 8 - disk knife; 9 - clamp; 10 - tray; 11 - movable support;

12 - latch; 13 - protective cover; 6 - kinematic diagram: 14 - crank mechanism; 15 - worm gear; 16 - electric motor

The trays are hollow boxes without a bottom and a lid, between the walls of which two movable supports are installed.

The mechanism for adjusting the thickness of the cut is a support table, moved with a handle relative to the knife. A limb is put on the handle with divisions corresponding to the size of the gap between the plane of the knife and the supporting table.

Operating rules. Before starting work, the sanitary condition of the machine, the reliability of fastening of its working bodies, and the serviceability of grounding are checked. The quality of sharpening a knife is determined, for which a stretched strip of paper is brought to its blade: a sharp knife cuts through the paper, a dull one breaks it. It is strictly forbidden to check the sharpness of the blade by hand.

Before loading the machine with the product, it is checked at idle for 1-2 seconds. The product is fixed on the loading tray so that it rests freely on the surface of the support table, then the desired thickness of the product is set and the machine is turned on.

After finishing work, disconnect the machine from the mains, set the food cutting thickness regulator to position and 0 "and remove the loading tray and the guard. All working parts of the machine are thoroughly washed with hot water with the addition of a cleaning solution and wiped dry with a dry cloth.

Bread-cutting machine MRH-200 consists of a cast-iron bed, a body, a working chamber, a circular knife, a drive mechanism, a loading and unloading tray, a mechanism for feeding bread to the knife and adjusting the thickness of the slice, as well as a grinding device.

The working chamber is located in a hollow disc-shaped casing, consisting of two halves.

In the lower part of the casing there are loading and unloading openings. A fixed tray for laying bread is fixed in front of the loading opening, a movable tray for placing bread in front of the unloading opening. for unloading bread. The latter is retracted by the handle from the casing along special guides. Both trays are equipped with folding shields.

The carriage, together with the bread attached to it with a needle grip, approaches the knife. The movement of the carriage is associated with the rotation of the knife; the carriage moves when the knife is in the up position and is stationary when the knife is down.

The thickness of the sliced ​​bread is set using the adjustment mechanism, which consists of a locking disc, a nut and a disc with divisions.

The machine has a tool for sharpening a knife blade, consisting of two carborundum grinding discs. To remove sticky bread from the surface of the knife, scrapers are provided that are pressed against it manually using two buttons.

The machine is equipped with a brake with an electromagnet, which serve to prevent the inertial movement of the disc knife after the machine is turned off.

Electric blocking provides for turning off the machine after the end of cutting bread under two conditions: with the protective grill open and if the receiving tray is shifted to the extreme first position. To turn the electric motor on and off, a push-button switch with "Start" and "Stop" buttons is fixed on the frame.

Operating principle. Slicing bread is done with a knife when lowering it down. When the knife is lifted up, the bread is moved by the carriage to the thickness of the cut slice. The cut pieces are collected in the discharge tray.

Mixer MS 25-200 for mixing vegetables for salads and vinaigrettes consists of a gearbox and a rotating tank-drum 1 and is driven by a universal drive. Inside the cast aluminum housing of the gearbox 12, in the bushings 9, 11, the worm 10 rotates, which transmits rotation from the universal drive shaft to the worm wheel 6. A flange 3 with three fingers is fixed on the shaft 5 with a pin, on which a flange welded to the bottom of the tank is put on. 1 . Shaft 5 worm wheel rotates in bushings 4, the ends of the shafts protruding from the body are sealed with cuffs. To the end of the body 12 a shank 7 is attached, with which the mechanism is attached to the neck of the drive. The shank has an annular groove 8, preventing axial movement of the mechanism during product unloading. For fixing the mechanism in working position on the annular groove (B– B) drilled two holes 13, into which the ends of the screws enter.

Tank 1 made of stainless steel and has ribs inside 2, contributing to uniform mixing of the product.

Principle of operation. The mechanism is fixed with two screws on the universal drive at an angle of 30 °, then chopped vegetables are loaded and the electric motor is turned on. When rotating the tank, the vegetables are evenly mixed, the process lasts 2 minutes. Before unloading the product, turn off the electric motor, unscrew the locking screws and turn the tank with the hole down to unload its contents into the substituted container. Increasing the mixing time can lead to the fact that the particles, depending on their size and shape, will again be grouped into their original position.

Refrigerating chamber - ШХ-0.56.

Appointment. For storage and sale of pre-frozen and chilled food products at trade and public catering establishments. It is operated in a temperate climate, at an ambient temperature of 12 to 32 °C.

The advantage of this refrigerated cabinet model is that its shallow depth and width, 220V voltage and low power consumption make it possible to use this cabinet in stores with a small sales area.

Design features

The cabinet is made in the form of a single block of complete factory readiness with a built-in refrigeration unit and consists of a refrigeration chamber and an engine room.

The cabinet door is thermally insulated, equipped with a three-chamber seal with a magnetic insert.

The inner box of the cabinet is powder coated.

The operation of the refrigerating cabinet is provided by a compressor manufactured by Danfoss or JSC Holodmash, at the request of the customer.

The design of the cabinet provides for automatic or semi-automatic thawing of the "snow coat" from the surface of the air cooler.

The operating mode of the cabinet is set and maintained automatically by the temperature controller or temperature controller.

IV . HEALTH AND SAFETY

BASIC CONCEPTS

Occupational Safety and Health– a system of legislative acts providing safe working conditions.

Safety - system of organizational and technical measures for labor safety.

Responsible for the state of health protection at enterprises - director.

Responsible for OT organizations in enterprises - Chief Engineer.

Change, termination of the contract-notification by both parties up to 10 days.

The term of consideration is no more than 3 days.

Dismissal at the initiative of management:

Failure to comply with health and safety requirements or gross violation.

Alcoholic state.

Didn't pass medical examination.

Absenteeism for 3 hours per working day at once or in parts.

Failing to pass the TB and OT exam.

Employee rights:

For safe work.

For timely pay.

For compensation in case of an accident.

The conclusion of the contract.

For compulsory social insurance.

To pay for work without discrimination.

30 days paid vacation.

Employer's right:

Recruitment, transfer, dismissal of workers.

Issuance of acts related to working conditions that do not contradict labor protection and safety.

Make the employee a probationary period of not more than 1 month.

Demand compensation for damage caused by the fault of the employee.

Qualification level- the skill level of the worker, reflecting the complexity of the work.

Wage- remuneration for work in accordance with its complexity, quantity, quality.

Working time- the time during which the employee, in accordance with the act of the contract, performs labor duties.

ETC- a bilateral agreement between the employee and the employer, concluded in writing, on the performance of certain work in the specialty of the employee, and payment in full by the employer and providing them with safe working conditions.

Harmful working conditions- working conditions under which the impact of certain production factors leads to a decrease in working capacity or a relative effect on health and its offspring.

The term of the conclusion of the employment contract:

For undefined period.

For a fixed period (at least one year).

TB briefing:

introductory - conducted with all newly hired.

Carried out by an OT engineer.

Primary workplace- within 2-5 work shifts at the workplace with the subsequent acceptance of a test for knowledge of HSE.

Conducted by section manager.

Repeated- quarterly. The purpose is to test knowledge on HSE. In case of failure to pass, they are suspended from work for up to 10 days, without remuneration for repeated failure to pass, dismissal.

Extraordinary- when changing technologies, equipment, accidents, complex tasks associated with a particular risk of health and TB.

Target (current)- when working on a side by side tasks and requiring advanced knowledge of safety and labor protection.

Accident reports - make up in the form H-11 in 3 copies.

Shelf life 45 years.

Time of registration of the accident report:

Within 3 hours, but no later than 10 hours from the moment of the accident.

Work-related accident, if:

The work was not related to production.

In a state of intoxication.

When stealing property.

Deep violation of TB, through the fault of the employee.

Working time age up to 16 years (4 hours per shift) - 24 hours a week.

Age from 16-18 years (6 hours per shift) 36 hours per week.

Night shift from 20 00 to 6 o'clock in the morning. Teenagers under 18, pregnant women, lactating women are not allowed (only with their consent they can work).

Evening shift from 1700 to 2400

Overtime no more than 2 hours a day, under dangerous conditions an hour, no more than 12 hours a month, 120 hours a year.

electrical safety

Voltage types thermal, chemical, electrical.

According to the degree of damage, the burn is divided into:

1st degree - redness, swelling

Grade 2 - water bubbles.

3 degrees - necrosis of the surface and deep layers of the skin.

4 degrees - charring of the skin, muscles, bones.

General requirements

The instruction on safety measures during the work of the cook is at the workplace.

The requirements of the instruction are mandatory for employees, failure to comply with these requirements is considered as a violation of work discipline.

Each accident must be reported to the head of the institution.

In each accident, it is necessary to ensure the provision of first aid to the victim, followed by referral to a medical center.

Only persons who are fully familiar with the tools, equipment, fixtures, trained in their proper handling and safe working methods are allowed to work.

It is forbidden to work on defective equipment and tools that are not in good working order.

Before start in the process of work:

Do not work on machines and devices, the device of which is unfamiliar.

Not doing work that was not assigned.

Only use the meat grinder with special tools.

When using the universal drive for the nozzle and attachment, change, clean, wash, etc. only when disconnected from the mains.

When working with a knife, be careful, hold your hand correctly when processing products.

Move the dishes with liquid over the surface of the stove carefully, without jerks.

Make sure that the fat placed on the stove is at a flashing zero of high temperature.

When frying semi-finished products, put them on a frying pan with an inclination "away from you".

Open the lids of cooking pots, pans and other utensils with burning food carefully, “away from yourself”.

Use oven mitts - do not take hot dishes with your hands.

Wipe up spilled liquids, grease, and fallen food immediately.

Do not carry a load with a mass higher than the established norm: women - 10 kg,

men - 20 kg.

Do not be distracted during work and distract others.

Upon completion of work:

Turn off equipment.

Tidy up the workplace.

Remove tools and fixtures.

Close transoms, windows.

Turn off the lights.

SANITARY AND HYGIENE REQUIREMENTS FOR INDUSTRIAL PREMISES

Workshop cleaning

There are three types of cleaning: current, main and generalnaya.

Current cleaning takes place at the beginning of the working day. Window sills and door handles are wiped with a clean, damp cloth. Another clean, damp cloth is used to wipe the production tables.

The floors are washed with hot water (temperature 50 ° C) using detergents or with a 3% solution of bleach or chloramine.

During the day, the cleanliness of the floors is monitored by technical staff.

Basic cleaning held at the end of the working day.

All production equipment is washed with a brush or washcloth with a detergent: tables - slightly alkaline, ovens, stoves - high alkaline.

Part of the wall near the technological equipment, window sills, part of the doors and the floor are washed with detergent or a 3% solution of bleach or chloramine.

spring-cleaning held once a week.

Dust is being wiped from the ceiling; walls, windows, radiators, doors, production equipment and floors are washed using detergents and disinfectants with hot water (temperature 50 ° C).

Personal hygiene of participants in the production process

Personal hygiene of participants in the production process must be observed at all stages.

1. Preparation for work

They enter the production workshops in sanitary clothes and replaceable shoes.

ECONOMIC SECTION

Place and role of public catering enterprises in the modern economy

Public catering is a dynamically developing branch of the economy. Due to the fact that it affects the interests of almost the entire population (both residents of the territory and visitors), public catering quickly responds to market needs.

Public catering is a branch of the social sphere, the quality of functioning of which largely determines not only the level of satisfied demand of the aggregate consumer, but also the nature of the solution of many social problems within the framework of the social policy of the state.

Public catering is becoming more and more investment attractive for foreign partners interested in the development of the restaurant business in our country.

Currently, most catering enterprises should be classified as diversified enterprises, since they satisfy not only the basic, physiological needs of visitors, but also communication needs, the need for conducting certain forms of leisure, as well as for obtaining certain cultural benefits.

In recent decades, many catering enterprises have included cultural and entertainment programs in the content of their economic activities, the supply of a certain type of cultural and leisure services. At the same time, public catering business entities act as a kind of structural subdivisions of large entertainment complexes, casinos, clubs of the so-called "leisure and entertainment" specialization. Therefore, in this context, we are talking about the interaction of the food sector with the cultural and entertainment complex.

The sphere of public catering closely interacts with the health-improving (recreational) complex. The promotion and implementation of the idea of ​​a healthy lifestyle in practice involves the organization of dietary nutrition, "special tables" for visitors suffering from various forms of diseases, vegetarian food, etc.

The services of catering establishments form the corresponding demand within the framework of a wide tourist infrastructure. Public catering closely interacts with the tourist and excursion complex and at the same time acts as an important factor in the formation of tours. In this case, we are talking about tourists using catering services. This, in turn, creates conditions for integrated territorial development through the multiplier effect through an increase in the business activity of the region and its investment attractiveness. By creating new jobs in the industry, expanding the tourist infrastructure and increasing the efficiency of its functioning, public catering solves both economic and social functions.

Thus, modern public catering enterprises can closely interact with various industry complexes:

food, trade and marketing, tourist and excursion, recreational, cultural and entertainment complex of social protection of the population.

At the same time, public catering can perform the functions of both collectively organized catering and individually organized catering. Collectively organized catering is understood as the service by the restaurant business of wide social strata of consumers who have a common place for consuming other services and (and) collectively perform strictly defined social functions.

The role of the public catering industry in the processes of interpenetration of national cultures is also great. Catering enterprises act as a kind of conductors of national culinary art, national cuisine, national traditions of cooking and eating food. We are talking about solving strictly defined global social problems at the planetary level. Initially, forming outside the sectoral economy, these tasks are transferred to the level of specific enterprises.

Thus, summing up, it should be concluded that the public catering sector plays an important role in solving many global socio-economic problems of the country and the region as a whole.

LIST OF EDUCATIONAL LITERATURE

"Cooking" - N.A. Anfimov. M.1987

"Commodity research of food products" - A.B. Parpura. M.1985

"Food Products" - Z.P. Matyukhin. M.1987

"Equipment for catering" - M.A. Bogdanov. M.1986

Safety, Sanitation and Hygiene Instructions

"Fundamentals of nutritional physiology, sanitation and hygiene" - Z.P. Matyukhin. M.1984

"Service at catering establishments" - M.N. Zakharchenko. M.1986

"Organization of the production of catering enterprises" - V. Smolkina. Astana, 2011

"Organization and service in the field of food" - T. Nazarenko. Astana, 2011

"Market economy" - R.E. Yelemesov. Almaty, 2001

On the festive table, cold appetizers must be present: they add variety and look spectacular on any table - both everyday and festive. These dishes are a great addition to any meal. Having prepared several different cold appetizers for the festive table in advance, you can put them in a cool place without fear that they will lose their taste and nutritional qualities. This section contains easy-to-prepare and original recipes for cold appetizers that will be appropriate at home, at a picnic or buffet. Cold appetizers of fish and meat, crab sticks and shrimp, eggplant and tomatoes - for every day and for the festive table. All recipes are checked, each dish was prepared and photographed according to them.

Tartlets with pesto and shrimps

Pour the sifted flour, salt into the blender bowl, and put the cubes of very chilled butter. Run the blender for a few seconds to get a crumb-like mixture. It is not necessary to grind strongly so that a layered structure is obtained in the final product. Add to flour mixture...

Dry-cured chicken breast

Mix the spices with salt (2 tablespoons) and sugar (1 tablespoon), crush the juniper berries so that they give off their aroma and taste, and rub the chicken breast with this mixture. Put in a plastic container, close the lid and refrigerate for a day ...

Ajapsandali

Take an eggplant, sweet pepper and tomato (1 each) and fry directly on a gas burner until soft, over low heat. Then leave for 10 minutes in a bowl under the lid, so that the skin comes off easily. Peel off the skin. Next, chop all the ingredients with a sharp knife ...

Salted cucumbers

Cut cucumbers into pieces. Place in a jar. Add dill and garlic. Mix salt, allspice and black peppercorns. Add some hot water and stir. Add cold water and pour the mixture over the cucumbers. Close the lid. Place in refrigerator. Salted cucumbers are ready. Enjoy your meal!

"Asparagus" in Korean

Put the asparagus in a suitable container and cover with cold water. After a few hours, the soy sticks will swell, become soft and brighten. Rinse soaked soybeans well and squeeze. Cut the squeezed soybeans into approximately equal pieces a few centimeters long and put them in a resealable ...

Capelin marinated with spices

Crostini with cod and tomato sauce

Defrost the fish in the refrigerator ahead of time. Check that there are no small bones left in the fillet. Line a baking sheet with parchment paper and spread the fillet pieces on it (cut the fish so that one piece of fish falls on each slice of bread). Lubricate lightly...

Zucchini-eggplant caviar

Grate the carrots on a coarse grater. Cut the onion into quarter rings. Cut the bell pepper into small cubes. Transfer the vegetables to a skillet with a little olive oil. Fry until the onion is transparent. Cut the zucchini into small pieces. Do the same with eggplant. Peel...

COLD DISHES AND SNACKS

Cold dishes and snacks are divided into the following groups: sandwiches, salads and vinaigrettes, dishes from vegetables, fish, meat. Since cold dishes and snacks are prepared from products that are not further thermally processed, the preparation, presentation, storage and sale of these products must be carried out in strict accordance with sanitary rules.

Cold dishes and snacks are prepared from vegetables, fruits, mushrooms, eggs, meat, fish, meat and fish gastronomic products and other products. As seasonings, dressings, mayonnaise, sour cream and various sauces are used. Many cold dishes and snacks are rich in valuable nutrients and have a high calorie content (ham, boiled pork, cheeses, caviar, salad with mayonnaise, etc.). They stimulate appetite and promote better absorption of food.

SANDWICHES

Sandwiches are the most common type of snack. For their preparation, rye or wheat bread is used, which is cut with or without a crust into elongated slices about 1 cm thick. A wide range of products is used for sandwiches: meat and fish gastronomy and culinary products, cheeses, curd mass, jam, jam, eggs, butter and oil mixtures, various sauces, vegetables, fruits and other foods so that they are well combined in taste and color, and cut into thin slices. 1-3 pieces of the product are placed on bread. There are sandwiches open, closed (sandwiches) and snack bars (canapes, tarts).

SANDWICHES OPEN

Open sandwiches can be simple or complex. Simple open sandwiches are made from one type of product, for example, a sandwich with butter, sausage, cheese, etc. A slice 10–12 cm long, 1–1.5 cm thick, weighing 30–40 g is cut across from a loaf of white bread and placed prepared product for it. If you are preparing a sandwich from low-fat foods, then you can pre-lubricate the bread with butter or make a rosette out of butter and place it on top of the product. Open sandwiches on rye bread are most often cooked with pork bacon, sprats with or without eggs, hard or melted cheeses, fish and herring.

Pressed caviar, if it is hard, is cut into slices, soft kneaded on a board, slices of bread are put on it and caviar with bread is cut off from the board. You can put butter roses and green onions on top.

Grained and chum salmon caviar is put with a spoon, herring is cut into 2-3 pieces.

CLOSED SANDWICHES

Bread (loaf) is cut into narrow strips in length and smeared with butter, thinly sliced ​​meat or fish, caviar, cheese, etc. are placed, covered with another strip of bread, smeared with butter, the strips of bread are lightly pressed and cut into pieces 7–8 cm long These sandwiches can be 2-3-layer, as well as combined.

SNACKS

Such sandwiches resemble small cakes in shape. They are used to decorate the table at gala evenings. Cooked on small croutons - wheat bread croutons with several types of products.

Bread is fried in butter, cooled, smeared with butter or mayonnaise, and products are beautifully placed on it.

Bread can be toasted in a toaster, and also used to make closed sandwiches, electric sandwich makers and other appliances.

SALADS AND VINAIGRETS

Salads are prepared from raw, boiled, pickled, pickled, frozen vegetables, mushrooms, legumes, raw and canned fruits, citrus fruits. Meat, poultry, fish, herring, non-fish seafood, eggs, etc. are introduced into some types of salads. Salads are seasoned immediately before the holidays.

GREEN SALAD

Washed lettuce leaves are cut into 3-4 pieces or chopped into strips. Place on a plate or in a salad bowl, top with sour cream or salad dressing. 1/3 or 1/4 eggs can be added to the salad, while the yield rate increases. If the salad is used as a side dish for meat, poultry, fish dishes, then the leaves are cut into smaller pieces.

SALAD OF FRESH CUCUMBERS

Prepared fresh cucumbers are cut into circles or slices, placed on a plate or in a salad bowl, when served, pour dressing or sour cream, decorate with lettuce, sprinkle with herbs. A fresh tomato salad is also prepared.

GREEN ONION SALAD WITH EGG

Peeled and washed green onions are cut into sticks 1–1.5 cm long, sprinkled with salt and watered with sour cream, egg slices are placed on top.

CABBAGE SALAD

Quantity of products for preparation of one portion weighing 150 g: fresh cabbage - 90 g, cranberries - 15 g, green onions - 15 g or carrots - 15 g, 3% vinegar - 15 g, sugar - 7 g, vegetable oil - 7 g.

First way. Peeled white cabbage is chopped, put in a wide saucepan, salt is added (15 g per 1 kg), vinegar is poured in and heated with continuous stirring until it settles somewhat and acquires a uniform matte color. When heating cabbage, you need to make sure that it does not soften too much. The cabbage that has settled when heated is removed from the heat, cooled, vegetable oil, sugar are added and mixed.

When serving, sprinkle with finely chopped green onions.

The second way. Cabbage is chopped into strips, sprinkled with salt, ground until juice appears, sugar is added, seasoned with vinegar and vegetable oil.

You can add fresh or soaked apples, pickled plums or cherries, grapes, cranberries, fresh carrots to a white cabbage salad. When preparing a salad with pickled fruit, part of the marinade liquid can be used instead of vinegar. In this case, nutrients are more fully preserved, the taste of the dish improves, the processing time of the products is reduced and the yield is increased.

CABBAGE SALAD

Fresh apples, finely chopped onions, sugar, salt are added to sauerkraut and seasoned with butter. Instead of fresh apples, you can add pickled apples, cranberries, tangerines, oranges, cherries.

MEAT SALAD

Quantity of products for preparation of one serving weighing 200 g: meat - 88 g, potatoes - 69 g, cucumbers - 50 g, green salad - 15 g, egg - 1/2 pc., crayfish tails - 5 g, mayonnaise - 40 g, South sauce - 10 g, greens - 2 g, spices.

Boiled or fried meat (beef, veal, low-fat lamb, pork) is cut into slices or thin plates, potatoes, pickles - into thin slices, combined with coarsely chopped lettuce, mixed and seasoned with mayonnaise sauce with the addition of South sauce.

The prepared salad is laid out in a salad bowl on lettuce leaves and decorated with pieces of meat, slices or circles of eggs, fresh cucumbers, tomatoes, herbs, crayfish tails.

FISH SALAD

Boiled potatoes, fresh or pickled cucumbers are cut into thin slices or cubes, green peas are added. All vegetables are mixed and seasoned with mayonnaise and South sauce. You can put sliced ​​\u200b\u200bfish pieces in vegetables.

Lettuce is laid out in a salad bowl on lettuce leaves, decorated with fish pieces, fresh cucumbers, tomatoes and herbs. You can serve a salad on a dish, in the middle of which seasoned vegetables are placed in a slide. Then the vegetables are formed in the form of a pyramid with thin oblong pieces of fish, the remaining vegetables are placed around the bouquets and poured with salad dressing. They also prepare and serve a salad of crabs and cod liver.

Vinaigrettes are a kind of salads, but they are necessarily prepared with beets. Beets are recommended to be separately seasoned with vegetable oil before mixing with other products to preserve the color of vegetables.

VEGETABLE VINAIGRETE

Boiled beets, carrots, potatoes are cut into slices. Pickled cucumbers are also cut into slices, onions - into rings or half rings, green onions - into small circles. Sauerkraut is squeezed out of the brine, and if it is sour, washed with cold water. All prepared vegetables are mixed, seasoned with salad dressing, or mayonnaise sauce, or sour cream.

Vinaigrette is put in a salad bowl, decorated with carboated carrots, beets, cucumbers, lettuce, sprinkled with herbs. Vinaigrette can be prepared with meat, fish, mushrooms, herring cut into clean fillets, squid, etc.

This text is an introductory piece. From the book All About White Wine the author Dubrovin Ivan

COLD DISHES AND SNACKS To whet your appetite and add some extra charm and zest to your meal, invite your guests to taste these delicious appetizers and light salads. "TIRED SHRIMP" Required: 350 g shrimp, 2 carrots, 2 pickles, 3 medium potatoes, tsp .

From the book All About Alcohol the author Dubrovin Ivan

COLD DISHES AND SNACKS To whet your appetite and add some extra charm and spice to your meal, invite your guests to taste these delicious appetizers and light salads. "TIRED SHRIMP" Required: 350 g shrimp, 2 carrots, 2 pickles, 3 medium potatoes, 1 tsp.

From the book Chinese Dishes author Melnikov Ilya

Cold dishes and snacks Tomato salad Wash the tomatoes, cut out the stalks and cut into slices 3 mm thick, put in a salad bowl or on a plate and sprinkle with sugar. Tomatoes 600 g, sugar

From the book The Ideal Nutrition System for People with a Sedentary Lifestyle the author Ivleva Lyudmila

COLD DISHES AND SNACKS Low-carb snacks are not only good for the figure, they are also great to satisfy hunger. In addition, they are tasty, can serve as a decoration for the table. The recipes below can be served as an aperitif, before main courses,

From the book Cheap Food author

COLD DISHES AND SNACKS FROM FISH BY-PRODUCTS for 10 - 20 c.u. e. Herring milk sandwich Ingredients for 4-5 sandwiches: 200 g of bread, 3 tablespoons of butter, 60 g of milk, 120 g of herring, apple, 8-10 green onion leaves. Preparation: grease rye bread croutons

From the book Profession cook. Tutorial author Baranovsky Viktor Alexandrovich

COLD DISHES AND SNACKS FROM MEAT BY-PRODUCTS for 0.1 - 0.2 c.u. e. Beef tripes Ingredients for 4-5 servings: 0.5 kg of tripes, 2-3 cloves of garlic, pepper. Preparation: carefully processed tripes pour cold water and cook for about 3-4 hours, then cool, sprinkle with pepper,

From the book 500 recipes from around the world author Perederey Natalia

COLD DISHES AND SNACKS FROM POULTRY BY-PRODUCTS up to 0.35 c.u. e. Chicken liver pate Ingredients: 500 g chicken liver, 1 onion, 100 g Dutch cheese, 100 g butter, salt to taste. Preparation: boil the liver and onions in

From the book Mari National Dishes author Ershov Semyon Gordeevich

COLD DISHES AND SNACKS Cold dishes and snacks are divided into the following groups: sandwiches, salads and vinaigrettes, dishes from vegetables, fish, meat. Since cold dishes and snacks are prepared from products that are not further cooked, cooking,

From the book 1000 dishes from the liver, kidneys, heart and lung author Kashin Sergey Pavlovich

Cold appetizers Salad "Royal" Ingredients: Beef - 80 g, pickled champignons - 50 g, pickled cucumber - 1 pc., onion - 1 pc., mayonnaise - 2 tbsp. spoons, cucumber marinade - 2 tbsp. spoons, green onion, dill, salt and pepper to taste. Way

From the book Golden Collection of Cooking Recipes [fragment] author Petrov (Cook) Vladimir Nikolaevich

Cold appetizers Sandwiches "China" Ingredients: Buns with cumin - 2 pieces, pork - 100 g, cheese - 50 g, pine nuts - 30 g, vegetable oil or fat - 1-2 tbsp. spoons, mayonnaise - 2 tbsp. spoons, meat broth - 2 tbsp. spoons, mustard - 1 teaspoon, parsley, salt and pepper

From the book Monastic Kitchen author Stepasheva Irina

Cold appetizers Piquant sandwiches Ingredients: White wheat bread - 2 slices, bacon - 2 slices, salted cottage cheese - 30 g, butter - 20 g, pickled cucumber - 1 pc., mayonnaise - 1 tbsp. a spoon. Method of preparation: Cottage cheese is mixed with mayonnaise and butter.

From the book Dairy dishes and Guryev porridge author Berezovikov Pavel Dmitrievich

Cold dishes and snacks Lingonberries with apples Lingonberries are sorted and washed. The core, stalk are removed from apples and cut into slices. Prepared lingonberries are placed in a boiler, poured with water, covered with sugar and boiled for 8-10 minutes from the moment of boiling, after

Not a single table, even everyday or festive, is complete without cold appetizers and dishes. They are not only its decoration, but also necessary for better digestion of food, stimulating appetite, as they include fresh and pickled vegetables, sauces and seasonings. So, what to cook cold appetizers for the festive table with photos and recipes - next.

It is interesting! Snacks can be pre-prepared and canned - sauerkraut, pickled vegetables, as well as smoked meat and fish. But also prepared from different ingredients, for example, sandwiches.

• meat;
• vegetable;
• from seafood;
• fish;
• mushroom.
• When mixing different ingredients, it is desirable to know which products work best with each other.

Meat snacks are:

• boiled meat;
• sausage;
• ham;
• brisket;
• loin;
• pate;
• jelly;
• aspic.

For fish snacks, fish and seafood of various processing are taken:

• smoked,
• salty,
• dried,
• aspic,
• boiled,
• fried,
• canned.

You can add to vegetable snacks: rice, beans, boiled eggs.

Seafood are purchased ready-made or boiled and crushed. Mushrooms are used pickled, salted or fried with onions.

Usually, cold snacks on the festive table (you will find photos and recipes below) are decorated, as a rule, the same products that are part of the snack are used, and greens are added to them. Vegetables should be beautifully chopped, you can use a curly knife. Flowers, leaves, stars, roses are formed from them.

Interesting! It can be cut in the form of geometric figures: in the form of circles, sticks and straws. Green peas, olives, eggs, both chicken and quail, cut into slices, flowers are considered a wonderful decoration.

Snacks on the festive table for a birthday

On your birthday, you really want to cook new dishes and surprise your guests with a variety of snacks on the table, but at the same time do not spend a lot of time so that they are not too expensive, they look spectacular. There are many requests, but are there dishes that meet all of them? Of course have!

Stuffed eggs with cod liver

This appetizer is always in great demand, easy to prepare, especially if you prepare all the products in advance. The basis of the dish is eggs and canned cod liver, it can be replaced with sprat pate, which is much cheaper. How ?

Ingredients:

• chicken eggs - 8 pcs.;
• canned cod liver - 1 can;
• onions - 1 pc.;
• olives - 1 can;
• butter - 1 tbsp. l;
• mayonnaise - 2 tbsp. l;
• dill or parsley - 1 bunch.

Cooking:

1. Boiled chicken eggs must be cut across. Then you need to remove the yolks from them;
2. Fry onions in sunflower oil;
3. Open canned cod liver. Grind with a fork, add the yolks and butter to them;
4. Grind until smooth. Add fried onions, finely chopped greens to the resulting mass;
5. With this mass, it is necessary to fill the halves of the eggs;
6. Top with mayonnaise, garnish with olives, cut into rings, and garnish with parsley sprigs.

Meatloaf with mushrooms

The original version of the snack on the festive table for a birthday (the recipe with the photo is presented below) will be a cold dish - meatloaf with mushrooms. Great ways.

Ingredients:

• pork tenderloin - 500g;
• beef - 500g;
• chicken egg - 1 pc.;
• hard cheese - 100g;
• champignons - 200g;
• butter - 1 tbsp. l;
• onions - 1 pc.;
• ground pepper - 1 pinch;
• vegetable oil - 2 tbsp. l;
• greens - 1 bunch.

Cooking:

1. It is necessary to make minced meat from meat by mixing pork with beef. Drive a raw egg into it, salt and add a pinch of pepper;
2. Then start preparing the filling. Boil the champignons for about 5 minutes, and fry in a pan in butter and sunflower oil, adding onion and garlic. Pass the cheese through a grater, mix the filling;
3. Spread foil on a baking sheet, brushing it with vegetable oil. Spread the minced meat on it, but so that you get a pancake 1 cm thick;
4. Spread the filling on it and wrap it with a roll, helping with foil. Then it must be wrapped in it and put in the oven for 60 minutes;
5. After an hour, open the foil so that the roll is browned, send it back to the oven for another 15 minutes;
6. Chilled roll cut into slices about 1 cm thick.

Original appetizers for the festive table

Many housewives want to surprise their guests with unusual and original dishes. We bring to your attention recipes with photos of original snacks on the festive table that will definitely surprise your guests.

Crab meat fir-trees

This appetizer, easy to prepare, looks original. Although it is more suitable for the New Year's table, it can please guests on any other holiday.

Ingredients:

• crab meat - 1 pack;
• chicken eggs - 2 pcs.;
• processed cheese - 1 pc.;
• garlic - 1 clove;
• mayonnaise - 3 - 4 tbsp. l;
• cracker cookies - 100 gr.;
• dill - 1 bunch;
• lettuce leaves;
• pomegranate - 1 pc.

Cooking:

Crab meat, cheese, eggs are passed through a fine grater. To them is added 1 clove of garlic, passed through a garlic press. Everything is well mixed;

A flat plate is taken, lettuce leaves are laid out on it. From the resulting mass, it is necessary to roll small balls. For each Christmas tree you will need 3 balls. First, a cracker is placed on lettuce leaves. Then flatten one ball, put it on top, make the second one a little smaller in diameter, and form a cone from the third, put everything on top of each other in the form of a pyramid, you get the shape of a Christmas tree;

Such Christmas trees should be according to the number of guests. From above, each Christmas tree is densely sprinkled with dill so that it becomes green, as if with needles and is decorated with pomegranate seeds.

Snack in tartlets

Ingredients:

• ready-made tartlets - 10 pcs.;
• chicken eggs - 5 pcs.;
• canned shrimp - 1 can;
• avocado - 1 pc.;
• butter - 20 g;
• lemon - 1 pc.;
• parsley - 1 bunch;
• mayonnaise 3 tbsp. l;
• chili pepper - 1 pc.

Cooking:

1. Hard-boiled chicken eggs are cut across in the form of flowers, using a notched knife;
2. The yolks are transferred to a separate plate, finely chop the shrimp, add mayonnaise, mix well and fill the proteins with this mass. Top can be sprinkled with herbs;
3. Then an avocado is taken, cut into cubes, the remaining yolks, parsley are added to it, juice, butter, chili are squeezed out of the lemon. The whole mass is placed in a blender and beat;
4. Tartlets are filled with the resulting mass, and a stuffed egg is placed on top.

Light snacks on the holiday table

Sometimes even light snacks that do not require much time to prepare are a wonderful table decoration.

Canape with curd cheese

This canape is prepared very quickly, you do not need a lot of products.

Ingredients:

• slices of rye bread - according to the number of guests;
• cottage cheese;
• dill greens;
• salt - 1 pinch;
• medium-sized fresh cucumber - 1 pc.

Cooking:

First you need to chop the dill and mix it with curd cheese, add a little salt, you should get a homogeneous mass;

It is better to pass cucumbers through a special slicer, as they should be in the form of thin ovals;

Start making sandwiches. We put curd cheese with herbs on the bread. Then the cucumber is pierced with a skewer in the form of a sail and strung on the middle of the canape. Makes cute little boats. Sandwiches must be laid out on a flat plate and garnished with herbs.

Champignons stuffed with chicken breast

Another option for a light snack on the festive table (the recipe and photos are offered below) is champignons with chicken breast, which mushroom lovers will especially like.

Ingredients:

• chicken breast - 500 g;
• champignons - 300 g;
• onions - 1 pc.;
• vegetable oil - 2 tbsp. l.;
• mayonnaise - 1 tbsp. l;
• greens - 1 bunch;
• hard cheese - 50 g.

Cooking:

1. Chicken and onions are cut into small cubes, mushroom legs are added to them, a little salt to taste. All ingredients are stewed in vegetable oil until cooked, cooled;
2. Sour cream is added to them, everything is mixed. Then, a chilled mass is laid out on each cap of the mushroom, and baked in the oven for 15 minutes, then removed and sprinkled with hard cheese rubbed through a grater;
3. Then put everything back in the oven until the cheese is melted for another 3-5 minutes. Mushrooms are cooled and served on the table, decorated with greens.

Sandwich with canned fish

It is easy to prepare, it is tasty, stimulates the appetite.

Ingredients:

• pieces of white or rye bread, loaf;
• canned fish in oil (saury, sardine);
• pickles;
• garlic;
• mayonnaise;
• vegetable oil.

Cooking:

1. First, slices of bread or loaf are fried in vegetable oil;
2. Then 1 clove of garlic is taken, which is passed through a garlic press and mixed with mayonnaise;
3. Then the pickled cucumber is cut with a sharp or corrugated oval-shaped knife. Now everything is ready, you can form a sandwich;
4. A fried piece of bread is smeared with cooked garlic-mayonnaise sauce. A cucumber is placed on one side of the bread, and pieces of canned fish are placed next to it;
5. On top of the fish, you can pour greens or carefully put a small sprig of dill or parsley.
6. The holiday sandwich is ready.

Snacks on the festive table in a hurry

Very often there is such a situation that the guests have already arrived and it is necessary to quickly set the table. In this case, it is important to know several options for snacks on the festive table in a hurry (you will find recipes with photos below).

Delicious lavash roll

Ingredients:

• pita bread - 1 pc.;
• salmon - 200 g;
• fresh cucumbers - 1 pc.;
• processed cheese "Hochland" - 1 tray.

Cooking:

1. Ready pita bread is smeared with melted cheese, laying salmon in one row, thin slices of cucumber on top;
2. Everything is rolled up in the form of a roll and cut across, into small portions. Lay out on a flat plate.

Lavash roll with ham

Ingredients:

• pita bread - 1 pc.;
• Korean carrots - 1 pack;
• ham - 100 gr.

Cooking:

1. Lubricate pita bread with mayonnaise, put Korean carrots on top with a thin layer, and spread thinly sliced ​​ham on it;
2. Roll everything up and cut across.

Cheese and nut balls

These balls cook quickly, are very tasty and nutritious. Original hot appetizer -.

Ingredients:

• hard cheese - 200 g;
• walnuts - 50 g;
• butter - 100g;
• olives - 50 g;
• lettuce leaves;
• dill.

Cooking:

1. First you need to grate the cheese on the smallest grater;
2. Chop the nuts or pass them through a grater, add slightly warmed butter, finely chopped olives, mix everything with a spoon;
3. Roll small balls from the resulting mass;
4. Arrange lettuce leaves on a plate, each ball must be rolled in chopped dill, and put on lettuce leaves.

Buns with caviar

Ingredients:

• sliced ​​loaf;
• butter - 100 g;
• salmon caviar - 1 can.

Cooking:

1. Each slice of a loaf must be cut in half and greased with butter;
2. Gently place salmon caviar on top;
3. All sandwiches are laid out on a flat plate.

Beetroot balls with nuts and sesame seeds

Ingredients:

• boiled beets - 2 pcs.;
• walnuts - 4 tbsp. l;
• sesame - 4 tbsp. l;
• prunes - 5 - 6 pcs.;
• mayonnaise - 2 tbsp. l;
• greens - 1 bunch.

Cooking:

1. Beets must be chopped on a fine grater, add finely chopped walnuts, mayonnaise, a little salt and pepper;
2. Soak prunes in boiling water, then cut them finely with a knife and add to the rest of the products;
3. Mix everything and make small balls;
4. Sesame must be fried in a pan. You need to roll these balls in it. Arrange on a dish and sprinkle with herbs.

Prunes with cheese

Ingredients:

• prunes - 20 pcs.;
• hard cheese - 200 g;
• bacon - 50 g;
• lettuce leaves;
• garlic - 1 clove;
• mayonnaise - 3 tbsp. l.

Cooking:

1. Large pitted prunes need to be steamed to make it softer;
2. Arrange lettuce leaves on a dish. Grate hard cheese and garlic and season with mayonnaise;
3. This filling must be filled with each plum. Cut the bacon into thin strips, about 1 cm wide;
Share your opinion

The approaching holiday excites and makes you wait impatiently. Here it is already close, we figure out what will be hot, buy a bottle of wine ... But neither one nor the other will decorate the table and will not give it such refinement as cold appetizers. There is truly scope for creativity for any hostess.

A cold appetizer and a salad decorate the table, they are usually decorated with figures of vegetables or just greens, it is on them that the gaze of a guest approaching the table falls, they are designed to impress all gourmets.

What cold appetizers should be prepared for the festive table?

Let's start with the classics - aspic .

In Ancient Russia, this dish was always prepared on and. It was believed that pork was supposed to be cooked on this holiday, because the pig, the only farm animal, did not come to congratulate the newborn Jesus.

• Pork knuckle;
• pork legs - a couple;
• beef broth - per kilogram;
• salt, peppercorns, bay leaf;
• garlic - 3-4 medium heads;
• carrot.

Rinse the meat thoroughly, cut out everything that you do not like. Cut or chop the bones and rinse again. Peel carrots. Put in cold water and cook on the smallest fire for a long time. If you cook in a pressure cooker, it will be much faster, but the broth will not be as clear!

Carrots are designed to give a beautiful color to the broth, so that when everything is cooked, you can take it out. She is no longer needed here.

Strain the broth very carefully, not even through a strainer, but through a strainer with gauze: otherwise a small bone may get into the finished dish. From the bottom, do not drain into jelly at all, give it to the dog. The animal will be delighted, but he will not care about the bones! We pour two spoons of broth into a saucer and put it in the refrigerator: this is a test - whether it will harden. And we go to disassemble the meat.

The main thing here is not to skip the bones, on the one hand, and not to overfeed the dog, on the other. And then here she is sitting, with all her doomed appearance showing that it will be hard for her to help deal with the contents of the pan, but the dog is a friend of man because he is ready to take a risk ...

The meat is disassembled and chopped (can be passed through a meat grinder), finely chopped garlic, can be passed through a press; put in hot broth. Boil garlic is not worth it, he does not like too high a temperature.

We check if our broth has frozen in the refrigerator. If yes - fine, if not - add a little gelatin, it will help the jelly to harden. Gelatin is now what you will not meet! We read the instructions and act according to it.

If you want, you can somehow decorate the jelly. If you are against such excesses, lay out the meat in forms and fill it with broth. Set to freeze in the refrigerator.

Before serving, depending on your idea and the appearance of the tins, you can take out the jelly by carefully turning the tins on the dish. Or you can submit it directly in the form, especially if the form is beautiful, and the holiday is “for your own”. The most delicious jelly is always obtained from. Don't forget to serve a good horseradish!

Another traditional cold appetizer - diner "Napoleon" .

• Ready puff cakes;
• mayonnaise in a solid amount;
• hard-boiled eggs - 5 pcs;
• ham - about 300 g;
• cheese - 500 grams;
• pickled mushrooms - half a can.

This dish is prepared very quickly, and looks very impressive.

We literally grease the cakes a little with mayonnaise, cover with a film and set aside. They need to soften up a little.

Three eggs on a coarse grater, add grated cheese and mayonnaise to them - so much so that it is not too cool. The mass should be smeared, not molded. Stir and set the bowl aside for now.

You can choose another filling. For example, champignons with onions (lightly fried) and cheese; boiled chicken with cheese and champignons, salted or canned fish, vegetables (eggplant, sweet pepper, herbs) finely chopped and stewed with vegetable oil.

We cut the ham into neat strips, set aside in another bowl. We look through the pickled mushrooms and leave the most beautiful ones to decorate the "Napoleon".

Let's start assembling. Lubricate the first cake generously with egg-cheese mass. On top we put a little mushrooms.

We put the second and press. We grease this one only slightly, then put the ham and level it.

We put the third cake, again we press. Not him - the remains of cheese with an egg. Decorate with mushrooms. Our cake is ready, but it is advisable to keep it in the refrigerator for a couple of hours. Prepare such a cake in.

Let's cook some more rollmops And that's it for the classics.

Rollmops were invented by the Germans, adored by Poles, Swedes, Estonians. And we will try to serve them for the holiday as an appetizer for vodka - especially for patriotic people who do not drink wine.

There are over a dozen rollmops recipes. Let's try an assortment of two types.

In essence, a rollmops is a herring roll with a small amount of filling. Rollmops are supposed to be lightly marinated.

• So, herring - 10 fillets;
• carrots - 2 pcs;
• onions - 3 heads;
• garlic - 2-3 cloves;
• capers - to taste;
• pickled cucumbers - 2 pcs (large);
• wine vinegar - 500 ml;
• sunflower oil - 100 ml;
• honey - a tablespoon;
• mustard - a tablespoon;

Carrots should be grated on a coarse grater, chop the garlic, mix them and salt. Heat the oil to a boil, pour a tablespoon of vinegar into it. Pour over the carrots and let it stand until it cools down by itself (or longer).

We will analyze the herring into fillets. We pull out all the bones (you can use a magnifying glass and tweezers). Cucumbers cut into cubes, capers, if they are large - into quarters or less. Chop the onion and lightly sauté. Spread fillets with mustard, and half of them with honey.

Serve, of course, with potatoes and as an appetizer for vodka.

In one filet (without honey), we wrap pieces of cucumber and caper. In others (with honey) - spicy carrots and passivated onions.

Fasten all rollmops with toothpicks or skewers, put in a bowl and pour marinade: wine vinegar, peppercorns, brought to a boil and cooled to room temperature. Sprinkle with onion rings and leave to marinate for about a day in the refrigerator.

If you decide to have a buffet, ordinary snacks will not work. Let's try to cook baskets or vol-au-vents with salad .

Baskets can be bought at the store: messing around with them before the holiday, when there are so many things to do, is irrational.

Flounces do not take long to make yourself. To do this, we slightly roll out a layer of puff pastry, cut out several larger circles from it, and then cut out small circles from half of it with a glass to make “bagels”. Lightly grease large circles with an egg, put a “bagel” on top and bake for 7-10 minutes.

During baking, the dough will rise and you will get dough cups that can be filled with salad.

You can take any salad for filling (look), but it’s better not to be “raw”: from crab sticks, from avocados, from boiled beets. And you can also fill them with caviar, herring, chopped and mixed with butter, and so on. Surprise your parents by cooking rolled on.

To decorate the buffet table, snack cakes are perfect.

crackers

• Butter;
• soft processed cheese like "Viola": creamy and with herbs;
• you can have several slices of cold-smoked salmon;
• tomato paste;
• parsley for decoration.

In the melted cheese with herbs, add a spoonful of tomato, mix thoroughly. If you don't like the color, add a little more tomato.

We fasten the crackers in pairs, layering with butter.

Put a small piece of fish on some cakes, and squeeze beautifully creamy cheese on top with a confectionery syringe. For others - tomato cheese, decorate with parsley.

And as a light snack - stuffed chinese cabbage .

There are a lot of recipes for stuffed Chinese cabbage. We will do the simplest.

• Chinese cabbage (we need inner, softer leaves);
• cottage cheese;
• red sweet pepper;
• greens.

Finely chop the pepper, mix with curd cheese and chopped herbs.

We will wrap it in Chinese cabbage leaves, as you like: even in envelopes, even in rolls.

And now a few more simple recipes that will delight both children and adults.

Vegetable "sticks" with sauce

• Young celery stalks;
• young carrot;
• cucumbers;
• soft processed cheese;
• Greek natural yogurt;
• garlic;
• mayonnaise;
• dill;
• radish.

Wash the petioles thoroughly and clean from coarse elements. Cut the cucumber lengthwise into 4-8 "sticks", depending on the thickness of the cucumber. We wash and peel the carrots, if it is thick, we will also cut it lengthwise, and if it is thin, we will leave it like that.

Let's make sauces:

1. Mix the melted cheese with mayonnaise, chop the dill and add it there. Pass the garlic through a press and add it to the sauce as well. Let's mix.
2. Add finely grated radishes to Greek yogurt. If it is very liquid, you can put a spoon or two of hard cheese grated on the smallest grater.

We dip the "sticks" in the sauce and eat with pleasure. Delicious sauce, instead of celery, can be spread on bread or potatoes.

Tiny sandwiches - canapes - can be prepared with anything. It is better to make 5-10 different pieces.

1. Crackers spread with curd cheese and a pitted olive.
2. The same, but sprinkled with a mixture of herbs.
3. Pieces of white bread smeared with mustard, cucumber and smoked meat.
4. The same, but grease with melted cheese and top with a slice of tomato.
5. A piece of black bread smeared with horseradish, and boiled pork on it.
6. A piece of black bread, dried in a toaster, lightly rubbed with garlic, and a sprat.
7. A slice of toaster-dried whole grain bread and finely chopped, stewed eggplant, bell pepper and tomato (cool beforehand!).

Recipes for holiday sandwiches can be found.

boats

This dish is very popular with children.

• cucumbers;
• crab sticks;
• canned corn;
• some mayonnaise;
• red bell pepper.

Wash the cucumbers, cut in half lengthwise, take out the inside with a spoon.

It is not required, it can be cut somewhere in.

Finely chop the crab sticks, mix with corn and lightly season with mayonnaise and salt.

Wash the pepper, remove the seeds.

We cut out sharp triangles from it - these are the sails of our "boats".

We insert a wooden skewer into each boat, pricking a “sail” on it.

The boats are ready to sail for the children's party.

And finally cheese balls .

• Cheese hard or semi-hard - 500 g;
• mayonnaise;
• quiche-mish;
• almond;
• hard-boiled eggs - 3 pcs;
• sesame;
• frozen crab sticks;
• cherry.

Grate the cheese on the smallest grater, mix thoroughly with mayonnaise. Peel the eggs, grate on a fine grater. Crab sticks are also grated, without defrosting.

We divide the cheese mass into three parts. We take a little mass in the palm of our hand, make a “cake”, put the almond kernel on it, form it into a ball and wrap it in sesame seeds.

The last four dishes are perfect for a children's party.

From the second part of the mass we will make balls stuffed with quiche-mish, wrapped in crab sticks, and from the third - stuffed with cherry tomatoes, wrapped in egg and salt.

Put the balls mixed on a dish, decorate with lettuce leaves.

Enjoy your meal!

Spectacularly designed cold appetizers excite the appetite, decorate the festive table and improve mood. The proposed recipes will help to prepare both very simple and delicious dishes for any feast.

Neat rolls are prepared simply, but they look very appetizing. This is a great snack option for the festive table and for every day.

Grocery list:

• 200 g chicken ham;
• 130 g of Dutch cheese;
• 2 garlic cloves;
• 80 g mayonnaise (preferably homemade);
• ground black pepper.

Cooking sequence:

1. Grate the cheese on a fine grater.
2. The cloves are crushed with a garlic press and combined with cheese.
3. Add pepper and mayonnaise.
4. Cut the ham into thin circles. You can buy the product immediately cut, because if the pieces are thick, the ham will break when twisted.
5. Spread the cheese filling on the edge of the sliced ​​ham.
6. The workpiece is twisted into a roll and secured with a skewer.

Tip: to make the appetizer look even more spectacular, you can dip the edges of the roll in mayonnaise, and then in grated egg yolks.

Champignons stuffed with cheese and sausage

Easy to prepare, very satisfying and spectacular dish will surely be remembered by guests.

Required Ingredients:

• 0.5 kg of large fresh champignons;
• 100 g of hard cheese;
• 100 g of raw smoked sausage;
• 60 g sour cream;
• 40 ml of vegetable oil;
• 3 g salt;
• 10 g of fresh parsley and green onion feathers;
• 2 g black pepper.

Cooking technology:

1. Mushrooms are washed and dried with paper towels.
2. The legs are carefully twisted out of the caps and finely chopped.
3. Shredded mushroom legs are fried in hot oil until golden brown.
4. The cheese is rubbed and combined with cooled mushrooms.
5. Sprinkle finely chopped greens.
6. The sausage is cut into cubes and added to the total mass.
7. The filling is salted, peppered, seasoned with sour cream.
8. The mushroom caps are stuffed with the prepared composition.
9. The dish is placed on a baking sheet covered with parchment and placed in a preheated to 180 ° C for 12 minutes.
10. Ready mushrooms are cooled and served on lettuce leaves.

Simple pita roll with red fish

Cold pita appetizers are very popular at any feast. According to this recipe, even from a small amount of fish, you can cook a whole dish of hearty mini-rolls.

You will need:

• 1 large lavash;
• 180 g soft cream cheese;
• 200 g fillet of salted chum salmon;
• 15 g fresh dill;
• 3 ml lemon juice.

Cooking method:

1. Ketu is cut smaller.
2. Crumble dill.
3. Spread cream cheese and add lemon juice.
4. All components are mixed.
5. The filling is distributed throughout the pita bread. The layer must be very thin so that the roll is even and easy to cut.
6. Lavash is rolled into a roll, wrapped in cling film and put in the refrigerator for 30 minutes so that the filling soaks the base well.
7. The cooled roll is cut into portions with a sharp knife.

Original chicken legs in batter

Tender, soft, juicy chicken drumsticks fried in batter go well with vegetable salads and any sauces. The dish will be highly appreciated by guests who love meat snacks.

Would need:

• 8 chicken legs;
• 2 raw eggs;
• 60 g flour;
• 40 g mayonnaise;
• 40 ml of vegetable oil;
• frying oil;
• salt and spices for chicken.

Step by step recipe:

1. Chicken drumsticks are washed, dried and placed in a large bowl.
2. The meat is sprinkled with salt and spices. Mix thoroughly.
3. For batter, mix flour, vegetable oil and mayonnaise. Beat in the eggs, stir well and leave for 15 minutes.
4. Pour enough oil into a frying pan with high sides so that it completely covers the chicken.
5. Each leg is completely dipped in batter and spread in boiling oil.
6. The blanks are deep-fried until an appetizing crust appears.
7. Lay the finished shanks on paper towels to soak up excess fat.

Spicy snack on chips

This dish is conveniently served at buffet tables. The filling can be prepared from absolutely any ingredients.

Compound:

• 100 g of carrots in Korean;
• 100 g smoked sausage;
• 100 g Poshekhonsky cheese;
• 2 boiled eggs;
• 60 g mayonnaise;
• whole chips.

Cooking steps:

1. Eggs and sausage are cut into small cubes.
2. The cheese is rubbed coarsely.
3. Carrots are cut short.
4. The ingredients are mixed and seasoned with mayonnaise.
5. Spread the prepared salad on the chips.

Cooking crab sticks in batter

A very tender hearty snack that both adults and children like.

Would need:

• 300 g chilled crab sticks;
• 50 g of cheese;
• 30 g light mayonnaise;
• 15 g dill;
• salt;
• 1 egg;
• 100 g flour;
• 100 ml of milk;
• 2 g of soda;
• 5 ml lemon juice;
• sunflower oil.

Cooking steps:

1. The egg is beaten with milk at room temperature, salt and soda. Partially pouring flour, mix the composition until smooth. The batter should be thick enough.
2. The cheese is rubbed, mixed with chopped herbs, seasoned with mayonnaise.
3. Each crab stick is carefully unrolled, sprinkled with lemon juice and stuffed with cheese mass.
4. The sticks are folded back and cut into 2 parts across.
5. Each part is dipped in batter, then fried in oil until golden brown.
6. Finished products are placed on a paper towel to remove excess fat.

Appetizer with minced puff pastry

Appetizing meat rolls look great on the festive table. They can be served with broth, vegetable salad or as an independent dish.

Grocery list:

• 150 g minced chicken;
• 150 g minced pork;
• 50 g breadcrumbs;
• 1 onion;
• 10 g fresh parsley;
• salt and black ground pepper to taste;
• 300 g puff yeast dough;
• 20 g flour.

Cooking process.

1. Both types of minced meat are mixed. Breadcrumbs are added, which will not allow the liquid from the meat to stand out in the dough.
2. Put chopped onion and parsley into minced meat. Salt, pepper.
3. The prepared filling is divided into 2 equal parts. From each form sausages and roll them in flour.
4. The dough is rolled out and divided into 2 halves.
5. A sausage from the filling is placed on the edge of one part of the dough. It should match the length of the base. Repeat with the remaining ingredients.
6. The dough with minced meat is folded into a roll and placed on a cutting board with a seam down.
7. With a sharp knife, cut the roll into pieces 3 cm wide.
8. The resulting products are placed on a baking sheet with parchment and baked at 190 ° C for 25 minutes.
9. Ready rolls are cooled and served on lettuce leaves.

"Raffaello" of crab sticks, cheese, olives

This spectacular appetizer looks like candy of the same name. In the middle of the balls, in addition to olives, you can put nuts or pieces of red fish.

Required Components:

• 100 g frozen crab sticks;
• 2 processed cheese;
• 1 egg;
• 3 garlic cloves;
• 100 g of pitted olives;
• salt to taste;
• 50 g mayonnaise;
• 30 g white coconut.

Cooking order.

1. The egg is boiled hard and chopped on a medium grater.
2. They also grate cheese.
3. Garlic is passed through a press.
4. The prepared components are mixed, salted, seasoned with mayonnaise. The mass should turn out to be viscous, but not liquid, otherwise it will be difficult to form balls from it.
5. Crab sticks, without defrosting, rub on a fine grater. To make the appetizer look more realistic, they are mixed with coconut flakes.
6. Periodically wetting the palms, identical balls are rolled from the resulting mass. At the same time, an olive is placed inside each.
7. Products are rolled in a sprinkle.
8. Before serving, crab "Raffaello" is cooled for 1 hour.

Original Peacock Tail Recipe

A very beautiful and tasty eggplant appetizer can be placed in the center of the festive table. The classic recipe uses mayonnaise, but the dish turns out to be more tender if you replace it with feta and sour cream.

Ingredients:

• 4 eggplants;
• 5 tomatoes;
• 2 large cucumbers;
• 50 g sour cream;
• 100 g olives;
• 200 g feta;
• 2 garlic cloves;
• salt;
• dill sprigs;
• vegetable oil.

Cooking steps.

1. Eggplants are cut into circles slightly obliquely, salted, left for 30 minutes, and then washed. This technique allows you to get rid of the bitterness of the vegetable.
2. Prepared eggplants are placed on a greased baking sheet and baked for a quarter of an hour at 200 ° C.
3. Feta is combined with sour cream and crushed garlic.
4. Tomatoes and cucumbers are cut into circles, olives are divided in half.
5. The cooled vegetable preparations are laid out on a dish and smeared with sour cream and cheese mass.
6. A tomato circle is placed on top of each and smeared again with the filling.
7. Next, place a cucumber and half an olive.
8. The appetizer is laid in the shape of a peacock tail, decorating with dill sprigs for complete resemblance.

Cod liver balls

This original dish will appeal to those who love fish snacks.

Grocery list:

• 2 potatoes;
• 2 chicken eggs;
• 50 g of Dutch cheese;
• 230 g canned cod liver;
• 15 g parsley leaves;
• 40 ml soy sauce;
• 60 g sesame seeds.

Recipe step by step.

1. Boil potatoes and eggs, cool and chop on a medium grater.
2. Liquid is drained from a jar of cod liver. The contents are kneaded with a fork and added to potatoes and eggs.
3. The cheese is finely rubbed and put into the main composition.
4. Add finely chopped parsley.
5. Products are seasoned with soy sauce.
6. From the resulting composition form neat balls.
7. Sesame seeds are fried in a dry frying pan and the products are rolled in it.

Appetizer of sprats, black bread and garlic

These sandwiches will help out when you need to treat unexpected guests or arrange a quick snack.

Would need:

• 10 pieces of black (Borodino) bread;
• 150 g of sprats;
• 2 pickles;
• 40 g mayonnaise;
• 15 g green onions;
• 1 garlic clove.

Procedure.

1. Each slice of bread is cut obliquely and dried in the oven.
2. Cut a clove of garlic in half and rub it on hot bread.
3. Finely chopped green onions are added to mayonnaise.
4. Cucumbers are cut obliquely into thin slices.
5. After the pieces of bread have cooled, they are smeared with mayonnaise sauce.
6. Place a cucumber slice and one fish on top.
7. The appetizer is decorated with green onion feathers.

With canned tuna, cucumber and eggs

This dish can also be prepared in a few minutes, having the necessary ingredients on hand.

You will need:

• 180 g tuna in its own juice;
• 2 salted cucumbers;
• 6 olives;
• 2 hard boiled eggs;
• 10 slices of bread.

Step by step recipe.

1. Drain the liquid from the can of tuna. The fish is mashed with a fork.
2. Eggs are crushed on a grater.
3. Cucumbers and olives cut into cubes.
4. All components are mixed and spread on slices of bread.

Hot sandwiches with tomatoes and bacon

This dish is prepared very simply, but it is very popular at any feast. This version of sandwiches resembles a small pizza.

Compound:

• 5 pieces of gray bread;
• 1 turnip;
• 2 tomatoes;
• 100 g of hard cheese;
• 150 g boiled-smoked bacon;
• 2 g of oregano and basil.

Sequencing.

1. Each piece of bread is divided in half and lightly browned in the oven.
2. Bacon is cut thinner (it is more convenient to take ready-made cuts).
3. Tomatoes are cut into circles, onions - into thin half rings.
4. Tomatoes are placed on crispy bread, sprinkled with seasonings, bacon is placed on top. Next, put the onion and pour a thick layer of grated cheese.
5. The assembled sandwich is placed in a hot oven under the grill for 2 minutes.