Job description for a cook in the cold room of a canteen. Chef of the cold appetizer shop. I. General provisions

OPERATION OF THE SALES HALL AND BACKGROUND EXOB DISPENSING AND WASHING OF KITCHEN Utensils The washing of kitchen utensils is located, as a rule, next to the hot shop. Used dishes coming from the workshops are placed on a shelf, next to which containers for leftover food are placed.

Independent work of students The teacher invites students to complete assignments on their own at home.

Independent work of students The teacher invites students to complete assignments in the workbook on their own at home.

Independent work of students The teenager is asked to independently complete the tasks at home on pp. 72-74 (dedicated to culinary topics in

Independent work of students The teacher invites students to complete the tasks on pp. 74-76 independently at home. Key for the “Crossword” task Vertical.1. Spelled 2. Fish... 3. Pepper... 4. Lemonade... 5. Fig. Horizontal.1. Soup... 2. Sandwich...

Working with Herbs To show how you can minimize the problems associated with collecting and sorting herbs, I will tell you how I learned to do it. I go to the forest or park, put on blue surgical rubber gloves and arm myself with scissors. On the belt

Working at a computer Office workers who spend a lot of time at the computer every day may experience deterioration in their health. The problem is that in most cases the workplace is not organized correctly and protective equipment is not used.

The purpose of the cold shop is to prepare cold dishes and snacks from meat, fish, vegetables and other products, as well as sweet dishes and sandwiches. When locating a cold shop, its convenient connection must be provided with the kitchen, where heat treatment of products for the cold shop is carried out, and with the procurement shops, from where products are supplied to the cold shop, which are then sold without heat treatment. Cold shop products are sold in tableware, so the washing room should be in close proximity.

The main operations carried out in the workshop are cutting prepared products, portioning and decorating cold dishes and snacks. In accordance with this, the chefs' workplaces are organized, the appropriate equipment, inventory, and tools are used.

Due to the fact that the workshop prepares dishes and cold snacks not only from semi-finished products that have undergone heat treatment, but also from raw products, it is important to distinguish between jobs for the manufacture of products from different types of raw materials.

The workshop's products are mostly perishable, so refrigeration equipment is required: cabinets of sufficient capacity and refrigeration chambers with additional grid shelves for short-term storage of prepared products, a low-temperature counter and an ice maker.

The main equipment of the cold shop is a universal drive with a set of replaceable mechanisms, as well as a ham and sausage cutter, an oil divider, a vegetable slicing machine, production tables with slides, refrigerated containers and a refrigerated cabinet.

Photo. Cold shop.

Products for preparing salads and vinaigrettes are stored in the slide. Cheeses, sausages, aspic, etc. are stored in the refrigerator for a short time. There should also be cutting boards and scales on the table. To process raw vegetables, separate boards with markings are used. To peel and cut products manually, special devices and tools are used: egg slicers, apple slicers, notches, etc.

To prepare sweet dishes, you need special tools and equipment: juicers, trays, molds, blades, utensils for laying out dishes, tongs. On the workbench of a chef preparing sweet dishes there should be a bathtub, a production table with a refrigerated cabinet, VNTs-2 scales, various utensils, a specialized universal drive with interchangeable mechanisms for rubbing fruits, berries, whipping mousses, creams, sambukas.

When organizing a chef's workplace for portioning cold dishes and snacks, a rack with clean dishes is placed to the left of the production table, shelves for tools and equipment are strengthened under the table cover, a slide for spices and seasonings and scales are installed on the table, and a rack with trays for cooked dishes is installed on the right dishes and snacks. In large enterprises, a workplace is allocated for preparing sandwiches.

The work in the cold shop is supervised by a foreman who organizes the release of food and controls the quality. Chefs of the 5th and 6th categories prepare the most important and labor-intensive custom-made and banquet dishes, portion and decorate them. Cooks of the 4th category prepare food: boil potatoes and vegetables, fry semi-finished meat and fish products for cold dishes, cut vegetables, process herring.

Details

Good equipment helps everyone in their work. And the cook of the cold shop too. Accordingly, the key thing that is included in the responsibilities of a cold shop cook is the ability to use it all.

Cold shop cooks, as you might guess, work in catering establishments, which include various canteens, small and large cafes, large and not so large restaurants, of course, factory kitchens and the like. These enterprises combine production and trading functions at the same time. That is, they produce products and sell them in their sales area.

Products that are used at the enterprise, as a rule, undergo first primary and then heat treatment during the cooking process. Note that in small establishments, if necessary, all this processing is also the responsibility of the cold shop cook.

Primary processing includes defrosting frozen foods, cutting them, washing and peeling vegetables, and all kinds of preparations for the actual cooking process. Heat treatment of products is any impact on them using high temperatures - frying, stewing, boiling, baking, etc.

Responsibilities of a cold shop cook at enterprises

The production process of food preparation at large catering enterprises is divided and carried out in special workshops: cold, hot, meat, vegetable, fish, confectionery. If the enterprise is small, then the workshops are often combined. There are often situations when fish and meat shops work opposite each other.

The vegetable shop prepares vegetables and semi-finished vegetable products, including those used in the preparation of second and first courses. In this workshop, vegetables are sorted and thoroughly washed. The meat shop prepares meat products and semi-finished products. In the hot shop, food is prepared for consumption. Basically, the production process takes place using a plate. In the cold shop the situation is a little different - snacks and a variety of cold dishes are prepared here.

In general, the main and main responsibility of the cook of the cold shop, and not only the cold one, is to skillfully take advantage of the achievements of progress, to be able to prepare various dishes. In addition, the cook must be able to prepare side dishes, snacks and hot drinks, process and prepare semi-finished products from meat, vegetables and fish, perform primary processing of meat and fish raw materials, vegetables, be able to perform heat treatment, and determine the quality of raw materials by organoleptic means.

Despite the fact that heat treatment, in theory, is not the responsibility of a cold shop cook, any cook should know all this, otherwise it is difficult for him to be called a specialist.

Professional responsibilities of a cold shop cook

Let’s dwell on such a seemingly narrow field as a cook in a cold shop. And let’s look in more detail at what the responsibilities of a cold shop cook are, in addition to those responsibilities that are given above and are within the competence of any cook. Of course, it’s good if the cook has the skills of a generalist and can prepare different dishes, but it is the cold shop worker who deals only and exclusively with the preparation of cold dishes and snacks, and this is his main responsibility.

Also, one of the main requirements for a cook is that he must comply with the sanitary and hygienic requirements for the food preparation process. Requirements also apply to personal hygiene.

The advantages of a chef include the ability to use food and energy economically.

The cook must know what waste standards are regulated in the food processing process, what are the terms and conditions for storing semi-finished products, raw materials and finished products.

A cold shop cook works under the supervision of a head chef. His tasks include the production of cold dishes, as well as culinary products in accordance with the recipes and quality standards approved by the company.

Not so much the taste, although it is important, but also the safety of the food depends on how well the duties of the cold shop cook are performed. His functions include quality control of raw materials, assortment control, updating dishes, focusing on compliance with current demand, competent organization of his workplace and maintaining order in it.

You can’t just come and become a cold-shop cook without training, and according to the requirements for the profession, a specialist for this position must have a secondary or higher professional education. And although in reality this is not always the case, people with education always have higher chances of career growth.

The responsibilities of a cold shop cook also include knowledge of production recipes, production technology, knowledge of the rules of compatibility and interchangeability of products, knowledge of quality requirements, food storage rules, knowledge of portioning, design and serving of dishes and culinary products, knowledge of seasonings and methods of their use to improve taste products.

In other words, only at first glance it may seem that the responsibilities of a cold-shop cook are limited only to preparing salads. As you can see, in fact, this is a professional specialist who understands the chef’s work from different angles, and not just within the framework of just one of its parts.

Canteens with a workshop production structure are allocated special rooms for the preparation of hot and cold dishes. At low-power enterprises, separate places are created for these purposes in the general production space. In this article we will look at what a cold shop is.

General information

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

1. Snacks.
2. Cold dishes (jellied, boiled, stuffed, fried, etc.).
3. Gastronomic products (fish, meat).
4. Dairy products.
5. Sweet dishes and drinks (compotes, jelly, mousses, jellies, etc.).
6. Soups.

The menu of a first-class restaurant must include at least ten dishes daily, and at least 15 dishes in a higher-class restaurant. The production program is formed in accordance with the assortment that is sold in the sales area, culinary stores, and also sent to buffets and other enterprises.

Cold shop: description

As a rule, it is located in the brightest room. Its windows are usually directed to the northwest or north. Hot and cold shops must have convenient communication. It is necessary for transferring products for heat treatment and receiving them back for cooking. In addition, the cold workshop must have a connection with the washing and distribution lines. The premises are provided with the necessary amount of equipment to ensure the safety of food and prepared products. Due to the fact that cutting equipment is mainly used in production, safety must be ensured. In the cold shop there is a responsible specialist who manages and controls all processes.

Specifics

The organization of the work of the cold shop is carried out taking into account its characteristics. In particular, after preparation and portioning, products are not subjected to repeated heat treatment. In this regard, it is necessary to ensure strict compliance with sanitary rules. In addition, the cold shop cook must maintain personal hygiene. Dishes must be prepared in quantities that can be sold in a short time. Taking into account the fact that products that have undergone and have not undergone heat treatment are used as raw materials, it is necessary to strictly limit the production of meat and fish, boiled and raw vegetables. At small enterprises, universal places are created. There, sequential preparation of dishes is carried out according to the production program. Organizing the work of a cold shop at a large enterprise involves the creation of specialized places.

Mechanical equipment

The cold workshop must be equipped with replaceable mechanisms. They are intended for:

• cutting boiled and raw vegetables;
• squeezing juices from various fruits;
• whipping cream, mousses, sambukas, sour cream;
• mixing vinaigrettes and other salads.

Such universal machines are installed in a cold shop when preparing large quantities of food. In small enterprises, as a rule, such operations are carried out manually. For a large assortment of sandwiches and gastronomic products, small-scale mechanization equipment is used. Such devices, in particular, include a machine for cutting and laying cheese, sausage, ham, a bread slicer, and a manual butter divider.

Low temperature units

The temperature of food served on the serving line should not be higher than 10-14 degrees. In this regard, the workshop must be equipped with a sufficient amount of refrigeration equipment. Special cabinets are used to store prepared dishes and the products from which they are made. In addition, work in the cold shop is carried out on production tables with low-temperature cabinets. They contain: a container and a slide for salad. Low-temperature counters are used for dispensing and storing ice cream. To obtain ice for subsequent use in the production of cold drinks and cocktails, bars and restaurants use special ice generators. The choice of equipment depends on production capacity, the number of finished products and products that need to be stored.

Other equipment

The number of tables depends on the number of people simultaneously in production. In this case, the layout of the cold shop should be drawn up so that each employee has at least one and a half meters of space. Washing of greens, vegetables, and fruits is carried out in mobile or stationary baths. A modular table equipped with a built-in washing compartment can also be used for these purposes. Before being sent for sale, finished products are placed in mobile racks. In restaurants, the cold shop is equipped with a serving counter.

Tools

Without them, the characteristics of the cold shop would be incomplete. When preparing dishes, a variety of equipment, equipment, and tools are used:

• Egg cutters.
• Knives (gastronomic: for slicing ham, butter, cheese, sausage; knife-fork; curly; chef’s set).
• Oil scraper.
• Tomato slicers.
• Forms for mousses, jellies, jellied dishes.
• Cutting boards.
• Folding devices.

Creation of production sites

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

• Making vinaigrettes and other salads.
• Slicing gastronomic fish and meat products.
• Portioning and presentation of dishes.
• Production of jellied products, soups, sweet drinks, sandwiches.

At workplaces for preparing vinaigrettes and other salads, a bathtub or table with a built-in container for washing herbs and fresh vegetables is used. Slicing raw and cooked foods is done on separate cutting boards using a trio.

Characteristics of the cold shop: cooking features

The entire space should be divided into sections. equipped with two production tables. On one of them, ingredients are mixed and vinaigrettes and other salads are seasoned. This table can be modulated sectional or regular. On the other, salads are portioned and prepared for subsequent sale in the sales area. For these purposes, it is advisable to purchase a modulated sectional table with a low-temperature cabinet. Scales are installed on it, on the right are dishes with a ready-made dish, measuring equipment for portioning (salad cutlery, spatulas, spoons). On the left side of the table are plates for appetizers, salad bowls and other utensils. Products are also processed here. Before him, the products used as decoration are prepared. It includes cutting boiled eggs, tomatoes, lemons, carbonate, herbs, etc. For this, special devices and tools are used. Prepared products are stored in refrigerated sections.

Gastronomic products and snacks

At the place of their preparation the following is carried out: cutting, portioning and presentation of dishes from fish and meat products. Tables for small mechanized equipment are installed here. Gastronomic knives are used for manual cutting of food. The weight of portions is controlled using table scales.

Jellied dishes

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

• scales to control the mass of portions;
• chef's knives;
• cutting boards;
• trays for laying out weighed products.

Before preparing ready-made dishes, food preparation is carried out. For this purpose, knives for figured cutting and carbonating, recesses of various shapes, etc. are used. Fish and meat portions are placed in prepared trays, molds, dishes, then decorated with food and poured using a special spoon. After this, the finished products are placed in a low-temperature cabinet. If the aspic is prepared in a tray, it is cut into portions when it is released. They are subsequently transferred to special plates and other tableware. For this, special blades are used.

Sandwiches

They are considered one of the most popular cold dishes, especially in student and school canteens, recreation areas, buffets, etc. Sandwiches are made from bread. In this case, oil and various gastronomic products and culinary products are used. As a rule, open sandwiches are prepared. Enterprises serving passengers of various types of transport produce closed (travel) snacks. Canapés are prepared for banquets and receptions.

A key process in making sandwiches is cutting the bread and various foods into portions. They are also decorated with herbs, vegetables, olives, lemons and so on. When there is a small number of sandwiches for sale, slicing of food and bread is carried out manually. In this case, cheese, gastronomic, bread knives, as well as special devices are used. When preparing a large number of sandwiches, mechanized equipment is installed on the work table.

To speed up the dosing of oil into portions, a manual oil divider is used. Special forming scrapers are also used. With their help, the oil is given a special shape (in the form of a petal, rose, etc.). For slicing and cutting food, there must be boards on the table, in addition to cutting tools. They are labeled according to the ingredient being processed. Products used for sandwiches are prepared no earlier than 30-40 minutes before the start of sale. They are stored in low-temperature cabinets. Making snack sandwiches (canapés) is considered quite labor-intensive. They are served mainly at receptions, banquets, and placed on buffet tables. To speed up the manufacturing process, various notches are used.

Soups

They are in great demand during the summer season. Cold soups include okroshka, botvinya, beetroot soup, etc. They are prepared from vegetables and other products using beet broth, bread kvass, and also from fruits. Dishes are released chilled to 12-14 degrees. During implementation, edible ice is used to maintain it, which is produced by an ice maker.

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

Sweet soups are made using fruit infusions. The basis of such dishes are dried or fresh berries and fruits. Before heat treatment, they are sorted and washed using mesh liners or a colander. The berries are used whole; pears and apples are cut in a vegetable cutter. Before this, the seed nests are removed using a special device. Dishes are served with pasta, rice and so on. Fruit side dishes and infusions for sweet soups are prepared in a hot shop.

Sweet dishes

These include jelly, jellies, sambuca, mousses, etc. At the workplace for preparing such dishes, a bathtub and a production table equipped with a low-temperature cabinet are installed. In addition, a variety of equipment, molds, tableware, and tools are used. To perform various operations, a universal drive with replaceable mechanisms is used. For example, it is used when whipping mousses, cream, and mashing fruit.

The products needed for cooking are sorted out and washed under running water in a colander. Berries and fruits can be sold in their natural form with cream, milk, and sugar. The preparation of gelled dishes is carried out using freshly squeezed juice. To obtain it, special tools and devices are used. Syrups are cooked in a hot shop. The finished product is poured into trays and molds. Syrups for mousses are whipped using universal mechanisms attached to a replaceable drive. The sale of ready-made dishes is carried out in dessert plates or bowls.

Other products

Homemade drinks and compotes (from rose hips, cranberries, lemon, etc.) are produced in a hot shop and then cooled. After this, they are divided into portions (poured into glasses). A special device is used to prepare drinks from fresh apples. This device removes the seed nest in one motion and divides the fruit into 6-8 segments. The preparation of soft ice cream at large catering establishments is carried out using a freezer. Short-term storage and sale of products is carried out through a low-temperature section or counter. Ice cream is sold in metal bowls with fillings or in its natural form. Portioning is carried out with special spoons.

Features of work

The basic requirements for a cold shop are determined in SNiP. The production mode is set depending on the specifics of the enterprise. If the shift duration is more than 11 hours, then a two-team, stepped or combined schedule is approved. General management of the production premises is carried out by a responsible employee or foreman. He is a 4th or 5th category cold shop cook. The foreman plans activities to implement the production program according to the menu.

Labor-intensive meals are prepared in the evening. These include, for example, jellies, jellies, compotes, jelly, etc. During preparation, at the beginning of the shift, equipment and utensils are selected, and products are distributed according to the production task. With rational organization of work, this takes no more than 20 minutes. Specialists receive assignments in accordance with their qualifications. The foreman monitors how safety precautions are observed in the cold shop and food preparation technology. He is also responsible for the continuity of the production process, preventing interruptions in customer service. At enterprises with a large volume of production, a division of labor by operation is introduced. In this case, the qualifications of specialists are taken into account.