Organization of work in the hot shop. Organizing the work of a hot shop at a catering establishment. Calculation of the number of sold dishes in the assortment

Hot shop – work organization.

The hot shop is organized at public enterprises
food supply in which the full production cycle is carried out.
Hot shop– this is the main workshop of the enterprise
Catering. Serves to complete
technological process in food preparation.

In the hot shop, heat treatment of all
products and semi-finished products. Implemented
preparing soups, sauces, side dishes, main courses, and
products are also heat treated for
cold dishes.

All ready-made dishes from the hot shop arrive
directly for distribution for sale to consumers.

Hot shop at catering establishments
takes center stage. If the shop is hot
serves several trading floors, which
located on different floors, it is most advisable
locate the hot shop on the same floor as the sales area
with the largest number of seats. On other floors
we have dispensers with a frying stove
portioned dishes and food warmers. Delivery of ready-made
products for distribution are carried out using
lifts.

All dishes that are prepared in the hot shop,
are divided into the following main features:

1 Sign- raw materials used - potatoes, vegetables and
mushrooms; cereals, legumes and pasta; egg and
cottage cheese; Fish and seafood; meat and meat products;
bird and so on.

2 Sign- cooking method - cooking,
poaching, stewing, frying, baking.

3 Sign- nature of consumption - soup, main course,
side dish, drinks.

4 Sign- purpose - dietary, school meals and
etc

5 Sign– consistency of dishes - liquid, semi-liquid,
thick, viscous, crumbly.

Each of the dishes produced in the hot shop must
meet all government requirements
standards. Strictly comply with the collection of recipes
dishes and culinary products, technical conditions.
Prepared in accordance with technological instructions
and maps, technical and technological maps. Observing
At the same time, sanitary rules for enterprises
Catering.

The production program in the hot shop is drawn up
based on the entire range of dishes that
sold through trading floors; entire assortment
culinary products sold through buffets
and retail chain enterprises.

Operating mode in a hot shop depends on operating mode
catering establishments. Workers hot
workshops begin work no later than two hours before
opening of the trading floor.

Hot shop equipment: electric stoves,
ovens, food boilers, electric
frying pans, refrigerated cabinets, as well as sufficient
number of production tables and shelving.

Depending on the type and capacity of the enterprise
public catering in the hot shop should be
a universal drive for cooking is provided
mashed potatoes. All equipment for the hot shop
selected in accordance with equipment standards, in
in accordance with the type and number of seats in
trading floor of the enterprise.

A hot shop must have sufficient natural
lighting, mandatory centralized supply
cold and hot water. Mandatory
a supply and exhaust system must be installed
ventilation. Mounted above the heating equipment
local exhaust system.

Hot shop - Labor organization .

General management of the hot shop is carried out
production manager. This is a specialist of the highest
qualifications, which has special education,
whose work experience must be at least three years.

The composition of the cooking teams is determined depending on
volume of products. When forming
teams qualification of cooks in restaurants
significantly different from canteens and other businesses
Catering.

In case of brigade financial responsibility in
production team in addition to cooks, includes
kitchen cleaners and kitchen workers. Officials
Responsibilities among team members are distributed according to
depending on professional categories, namely:

Chef VI category- is a foreman and bears full responsibility
responsibility for the entire technological organization
process in production, for the quality and yield of finished products
dishes. Monitors the correct placement of products, monitors
for compliance with cooking technology and
culinary products. Manufactures branded and
banquet dishes.

Cook V category– participates in the production and design
less complex dishes typical of his
professional level.

Cook IV category- participates in the preparation of soups and
second courses for mass demand, sautes vegetables, tomato
puree.

Cook III category– participates in the preparation of products:
chops vegetables, cooks cereals, pasta, fries
potatoes and so on.

In the article we looked at organization of hot work
workshops, responsibilities of cooks depending on qualifications.
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Organization of the workplace in the hot and cold workshop

1. Organization of a cold shop

public catering utensils

1.1 Purpose of the cold shop

At specialized enterprises that sell a small range of cold snacks, a separate workplace is allocated in the general production room. Cold shops are designed for preparing, portioning and decorating cold dishes and snacks, sweet dishes and cold soups. Products used for preparing dishes are not subject to secondary heat treatment before release, therefore strict sanitary requirements must be observed in the workshop: products used for preparing dishes must be stored in refrigerated cabinets or chambers at a temperature not exceeding 6-8 ° C; utensils and equipment must be labeled and used for their intended purpose.

Layout of the cold shop of the public canteen: 1 - refrigeration cabinet ШХ-0.8; 2 - refrigerator ШХ-0.6; 3 - production table SP-1050; 4 - section-table with a refrigerated cabinet and slide SOESM-3; 5 - low-temperature counter CH-0.15; b- table section with refrigerated cabinet SOESM-2; 7 - mobile rack; 8 - washing bath VM-2SM with two compartments; 9 - MROV-160 machine for slicing boiled vegetables; 10 - manual oil divider RDM-5

In accordance with the technological process, workplaces for processing raw and cooked vegetables, gastronomic meat and fish products, portioning dishes, etc. must be clearly demarcated; salads, vinaigrettes, sandwiches should be prepared only in batches and sold within one hour; observe the temperature regime for storing and dispensing cold dishes (10-14 degrees).

1.2 Equipment

At the workplace for slicing raw and cooked vegetables, the following is provided: a bath for washing fresh vegetables or a table with a built-in washing bath; industrial tables for slicing vegetables, cutting boards, chef's knives and functional containers. In the mass production of salads that are easy to prepare for complexes, the P-2 universal drive with interchangeable mechanisms for cutting raw and cooked vegetables and mixing salads is used. In addition, you can install the MROV-160 machine on the production table for slicing boiled vegetables. Chopping of vegetables is carried out by cooks of the 3rd category, and preparation of salads by cooks of the 4th category.

The second workplace is organized for preparing dishes from gastronomic meat and fish products. Products are cut on a cutting board using a medium chef's knife. Portioned pieces of products are placed in functional containers and placed in a refrigerator.

If a large number of dishes are prepared from gastronomic products, then it is advisable to use the MRG-300A machine for slicing ham, sausage, and cheese. It is installed on the table for small-scale mechanization SPM-1500.

The third workplace is provided for portioning and dispensing dishes to the serving room and is equipped with a production table with a refrigerated cabinet and a slide and a rack for placing ready-made dishes for sale. The slide is designed for storing pre-prepared products (canned fruit, parsley, lemons, etc.) used to decorate dishes.

In the summer, cold (vegetable, meat) and fruit soups are in great demand at catering establishments. For cold soups, vegetables and meat are cooked in a hot shop. After cooling, they are cut by hand into cubes or strips. Green onions are chopped manually using the UN3 device. Serving temperature for soups is 10-12 degrees.

1.3 Tools, equipment, and serving utensils

In the cold shop, a variety of tools, equipment, and equipment are used: chef's knives, gastronomic knives (sausage knives, for slicing ham, cheese, butter, for curly slicing butter, knife-fork), tomato slicers, egg slicers, a device for slicing cheese, a butter scraper , cutting boards, manual juicers, devices for laying out dishes, molds for jellied dishes, jellies, mousses.

Tools and equipment for the cold shop

Inventory and devices used in the cold shop: 1 - gastronomic knives: a - fillet knives; b - gastronomic (sausage); c - for slicing ham; g - kitchen; d - with two handles for cutting cheese and butter; e, g - with one handle for cutting cheese and butter; h - for curly cutting of butter; and - knife-fork; 2 - manual tomato cutters; 3 - egg cutters; 4 - device for cutting cheese; 5 - manual oil divider; 6 - scraper for butter; 7 - cutting board; 8 - board for cutting lemons; 9 - manual juicers; 10 - slide for side dishes; 11 - trays for aspic dishes; 12 - forms for pates, jellied and sweet dishes; 13 - spatula-knife for laying out jellied dishes; 14 - spatula for laying out portioned dishes; 15 - production forks for laying out dishes; 16 - utensils for laying out dishes: a, b, c - salad utensils; g - device for canned fruits; d - tongs for laying out portioned dishes

1.5 Workplace organization

1.5.1 Vegetable snacks

For the preparation of cold dishes, a separate room should be allocated, as far as possible from the hot shop and equipped with a refrigerator. It is unacceptable to install any heating devices in a cold workshop. Cooking of meat products must be done in a hot shop. All equipment must be kept perfectly clean - utensils, utensils, tools. To do this, they must be washed daily after work with hot water and soda, then scalded with boiling water and dried.

In the cold shop, just like in the procurement shop, there should be separate wooden boards for cutting meat, fish, herring and vegetables with the corresponding letter designations. For vegetables you should have three boards: for boiled vegetables - potatoes, beets, carrots; for pickled and pickled vegetables, for fresh vegetables and herbs.

Particular care must be taken when processing fresh, boiled, pickled and pickled vegetables on separate boards when preparing them in the form of semi-finished products that are supposed to be stored for some time.

These conditions should be observed even if they are stored in the cold, since microorganisms, especially those transferred from pickled vegetables to boiled ones, multiply very quickly even at low temperatures.

At the workplace, for preparing salads and vinaigrettes, use baths or a table with a built-in washing bath for washing fresh vegetables and herbs. Cut raw and boiled vegetables on different cutting boards marked “OS” or “OV”, using chef’s knives. To mechanize cutting vegetables, install a universal drive PKH-0.6 with replaceable mechanisms.

The rational organization of the workplace consists of two production tables: on one table they cut vegetables, mix ingredients and season salads and vinaigrettes (this can be a modulated sectional table for small-scale mechanization SMMSM or a regular production table), on the other table they portion and prepare salads and vinaigrettes before release to the sales floor; for this operation, sectional modulated tables with a refrigerated cabinet and a slide SOESM-2 or SOESM-3 are used. On the table there are table scales VNTs-2, on the right are dishes with ready-made salad and measuring equipment for portioning it (spoons, spatulas, salad cutlery), on the left are tableware (salad bowls, appetizer plates). This is also where the dishes are prepared. Before decorating the salads, prepare the products used as decorations (make decorations from vegetables, cut boiled eggs, tomatoes, parsley, carbonate, lemons, etc.). Cutting is done with special tools and devices. Prepared products are stored in sections of a refrigerated slide.

To store pickled, pickled vegetables and vegetable marinades, cold sauces, utensils made of non-oxidizing material (stainless steel, ceramic or enameled) are required.

When making salads and vinaigrettes in large quantities, using ordinary cauldrons is inconvenient: it is difficult to distribute vegetables evenly, since they wrinkle when stirred.

A baking tray with high sides that go slightly towards the cone is convenient for this purpose. The components of salads and vinaigrettes are placed in it in even layers, and mixing twice or three times in its transverse direction ensures a uniform composition of the dish.

1.5.2 Fish and meat snacks

At the workplace for preparing snacks from gastronomic products, dishes from meat and fish products (assorted fish, meat; sausages, ham, balyki, cheese, etc.) are cut, portioned and prepared. At the workplace, tables are installed for small-scale mechanization (machine MRGU-370 for slicing gastronomic products). Gastronomic knives are used to cut food manually. To control the weight of portions of gastronomic products, VNTs-2 scales are used.

If the assortment of cold dishes includes jellied dishes, then it is recommended to organize a specialized workplace for their preparation. Boiled and meat products are cut on production tables SP-1050, SP-1470, equipped with VNTs-2 scales for weighing portions of products, chef’s knives, cutting boards marked “MV”, “RV”, trays for placing weighed products.

When preparing a small number of sandwiches, the bread is cut by hand, and when making large quantities, an MHR bread slicer is used.

In addition to the usual stove-top boilers, which are used for cooking products, special boilers for cooking fish are needed in the cold shop. The workshop must be equipped with utensils for giving dishes a certain shape - baking sheets, molds for jellied dishes, pate bowls and other molds and recesses of various styles and sizes.

1.5.3 Cold soups

During the warm season, cold soups (okroshka, beetroot soup, botvinya, fruit soup) are in great demand. Cold soups are prepared from vegetables and other products using bread kvass, beet broth, and also from fruits. Cold soups are released chilled to a temperature of 12-14°C. When releasing them, edible ice produced by an ice maker is used to maintain the appropriate temperature.

Vegetables, meat and other products for cold soups are cooked in a hot shop. Then the vegetables are cooled and cut into small cubes or strips using a machine for cutting boiled vegetables or manually using three chef's knives. Chop green onions with a knife and grind with a wooden pestle with a small amount of salt until juice appears. Fresh cucumbers are peeled and cut by machine or by hand.

1.5.4 Sweet foods and drinks

Sweet soups are prepared with fruit infusions. The basis for sweet soups is fresh or dried fruits or berries. Before cooking, they are sorted and washed thoroughly using a colander or mesh liners. Whole berries are used for making soups, fresh apples, pears are cut using a vegetable cutter, and the seed nests are first removed with a special device.

Fruit infusions and side dishes for sweet soups are prepared in a hot shop. They sell soups with boiled rice, pasta, etc.

From sweet dishes in the cold shop they prepare compotes, jelly, jellies, mousses, sambuca, etc. At the chef’s workplace for preparing sweet dishes they install a bath, a production table with a refrigerated cabinet, table scales VNTs-2 and use various equipment, tools, molds, tableware (Fig. 24). To perform many operations, a universal drive with replaceable mechanisms is used for rubbing fruits, berries, whipping cream, mousses, and sambucas. Fruits and berries entering the workshop are sorted and washed in running water through a colander. Fruits and berries are sold in their natural form with sugar, milk, and cream.

For jellied sweet dishes, juice is squeezed out of berries and fruits using juicers. Syrups are cooked in a hot shop. The prepared syrup is poured into molds and trays. The syrup for the mousse is whipped using a replaceable mechanism attached to a universal drive. Sweet dishes (mousses, jellies) are served in glass bowls or dessert plates.

Compotes and drinks of our own production (lemon, cranberry, rosehip, etc.) are prepared in a hot shop, then cooled and portioned into glasses. For compotes made from fresh apples, use an apple cutter, which in one motion cuts out the seed nest and cuts the apple into 6-8 slices.

At large enterprises, a freezer is installed to prepare soft ice cream. For short-term storage and dispensing of industrially produced ice cream, a low-temperature counter PKHN-1-0.4 or a low-temperature section SN-0.15 is used.

Ice cream is sold in metal bowls in its natural form or with various fillings. Special spoons are used to portion ice cream.

1.5.5Safety in the workshop

§ The placement of technological equipment is carried out taking into account the high productivity of cooks, compliance with safety requirements and fire safety measures. This is achieved by proper organization of workplaces and convenient placement of equipment.

§ When installing thermal equipment and installing non-mechanical equipment in a hot shop, special attention is paid to the placement of thermal devices in order to ensure free access to them.

§ The distance between the working front of the slabs and the production tables should be 1.1 m or more when the slab width is more than 1 m. The distance between the slabs is 4 m, they are installed separately, should ensure ease of work and be 2-2.5 m.

§ Digester boilers are installed in groups depending on the configuration of the room and are arranged in sections or in one row.

§ The distance between boilers and production tables should be 1.25 m. The width of the working passage between the boiler sections is 1.5 m. The distance from the walls to the centers of the boilers is: for boilers with a capacity of 125 l - 900 mm, 250 l - 100 mm. Distance between boilers: 125 l - 1400 mm, 250 l - 1600 mm.

§ When placing digester boilers in sections, the distance between the counterweights for two adjacent boilers is at least 0.3 m. Service area is 1 m2.

§ It is prohibited to carry out equipment repair work by persons who do not have special training and permission.

§ For each unit, a brief description, operating and safety rules are posted in a frame under plexiglass, indicating the responsible person in a format of 297×210 mm.

§ Signs measuring 260x105 mm are hung near the boilers indicating the number, capacity and purpose.

§ Before starting work, cooks undergo safety training with a mandatory signature in the briefing log.

§ There should be dielectric mats near electrical equipment. Before starting work, it is necessary to carry out an external inspection of the equipment and a test run of the mechanical equipment.

2.Organization of a workplace in a hot shop

2.1 Purpose of the hot shop

Hot shops are organized at enterprises performing the full production cycle. The hot shop is the main workshop of a catering enterprise, in which the technological process of food preparation is completed: heat treatment of products and semi-finished products, cooking broth, preparation of soups, sauces, side dishes, main courses is carried out, as well as heat treatment of products for cold and sweet dishes. In addition, the workshop prepares hot drinks and bakes flour confectionery products (pies, pies, kulebyaki, etc.) for clear broths. From the hot shop, ready-made meals go directly to dispensers for sale to consumers.

The hot shop occupies a central place in a catering enterprise. In the case where the hot shop serves several sales areas located on different floors, it is advisable to locate it on the same floor with the sales area that has the largest number of seats. On all other floors there should be serving rooms with a stove for frying portioned dishes and food warmers. The supply of these dispensing stations with finished products is ensured using lifts.

The hot shop should have a convenient connection with the procurement shops, with storage facilities and a convenient connection with the cold shop, distribution and sales area, washing kitchen utensils.

Dishes produced in a hot shop are distinguished according to the following main characteristics:

§ the type of raw materials used - potatoes, vegetables and mushrooms; from cereals, legumes and pasta; from eggs and cottage cheese; from fish and seafood; from meat and meat products; from poultry, game, rabbit, etc.;

§ method of culinary processing - boiled, poached, stewed, fried, baked;

§ nature of consumption - soups, main courses, side dishes, drinks, etc.;

§ purpose - for dietary, school meals, etc.;

§ consistency - liquid, semi-liquid, thick, puree, viscous, crumbly.

Hot shop dishes must comply with the requirements of state standards, industry standards, enterprise standards, collections of recipes for dishes and culinary products, technical specifications and be produced according to technological instructions and maps, technical and technological maps in compliance with the Sanitary Rules for public catering establishments.

The production program of the hot shop is drawn up on the basis of the assortment of dishes sold through the sales area, the assortment of culinary products sold through buffets and retail chain enterprises (cooking shops, trays).

Microclimate of a hot shop. The temperature, according to the requirements of the scientific organization of labor, should not exceed 23 ° C, therefore, the supply and exhaust ventilation should be more powerful (air movement speed 1-2 m/s); relative humidity 60-70%.

To reduce exposure to infrared rays emitted by heated frying surfaces, the stove area should be 45-50 times smaller than the floor area.

The operating mode of the hot shop depends on the operating mode of the enterprise (sales floor) and the forms of release of finished products. In order to successfully cope with the production program, hot shop workers must begin work no later than two hours before the opening of the sales area.

The hot shop is divided into two specialized departments - soup and sauce. In the soup department, broths and first courses are prepared, in the sauce department, second courses, side dishes, sauces, and hot drinks are prepared.

The number of cooks in each department is determined by the ratio 1: 2, i.e. in the soup department there are half as many cooks. In low-power hot shops, as a rule, there is no such division.

Approximate plan of a hot shop for a restaurant with 300 seats: 1 - four-burner electric stove PESM-4Sh; 2 - electric frying pan SESM-0.5; 3 - electric oven; 4 - fryer FESM-20; 5 - two-burner electric stove for direct frying; 6 - insert for thermal equipment; 7-electric food warmer MSESM-50 for sauces; 8 - production table SP-1470; 9 - universal drive PG-0.6; 10 - ^tol for installation of small-scale mechanization equipment; 11 ~ cooled table SOESM-2; 12 - kebab oven; 13 - mobile rack; 14 - digester boiler KPE-100; 15 - electric boiler KRNE-100B; 16 - digester boiler KPESM-60; 17- mobile bathtub VPGSM for washing side dishes; 18 - refrigerated cabinet ШХ-0.4М; 19 - counter-bain-marie for first courses; 20 - electric dispensing stand SRTESM; 21 - SRSM dispensing stand; 22 - table with built-in washing tub SMVSM; 23 - sink

2.2 Hot shop equipment

The hot shop must be equipped with modern equipment - thermal, refrigeration, mechanical and non-mechanical: stoves, ovens, cooking boilers, electric frying pans, electric fryers, refrigerated cabinets, as well as production tables and shelving.

At the workplace, cooks preparing broths install stationary boilers in a line - electric, gas or steam. Electric boilers KPE-100, KPE-160, KPE-250 with a capacity of 100, 160, 250 liters or KE-100, KE-160 with functional containers are more often used. The UEV-40 cooking device is intended for cooking seasoning soups, second and third courses, side dishes; It differs from boilers in that after cooking the cooking container is disconnected from the steam generator and transported for distribution. Above stationary boilers, it is advisable to install local exhaust ventilation in the form of umbrellas, connected to the general exhaust ventilation system of the hot shop. This helps create a normal workshop microclimate.

After preparing the broth, the cauldrons are washed and used for cooking soups.

In a restaurant where broths are prepared in small quantities, 50 and 40 liter stovetop boilers are used for cooking them.

To prepare puree soups, products are pureed and crushed using a universal P-P drive with replaceable mechanisms, a UKM universal kitchen machine with replaceable mechanisms.

In addition to stationary digester boilers, the soup preparation workplace includes a line of thermal equipment and a line of non-mechanical equipment. The distance between the lines should be 1.5 m.

The line of heating equipment consists of electric (gas) stoves and electric frying pans. The stove is used for cooking first courses in small batches in stovetop cauldrons, stewing, sautéing vegetables, etc. An electric frying pan is used for sautéing vegetables. Insert sections for heating equipment are used as additional elements in the lines of sectional modulated equipment, creating additional convenience for the cook’s work.

Non-mechanical equipment lines include sectional modulated tables and a mobile bath for washing garnishes for clear broths.

At the workplace of the cook preparing the first courses, the following are used: a table with a built-in bathroom, a table for small-scale mechanization, a table with a refrigerated slide and a cabinet for storing food supplies.

Depending on the type and power, it is planned to use mechanical equipment in the hot shop (universal drive P-II, machine for preparing mashed potatoes).

Equipment for the hot shop is selected according to the standards for equipping with commercial, technological and refrigeration equipment in accordance with the type and number of seats in the enterprise, its operating mode, the maximum load of the sales area during peak hours, as well as forms of service. Thus, in restaurants where entrees are prepared in small batches, fewer stationary cooking kettles are required than in canteens with the same number of seats.

In a hot shop, for the convenience of organizing the processes of preparing hot dishes, it is advisable to use sectional modulated equipment, which can be installed in an island manner, or organize several technological lines for preparing broths and first and second courses; side dishes and sauces.

Sectional modulated equipment saves production space by 5-1%, increases the efficiency of equipment use, reduces worker fatigue, and increases their ability to work.

2.3 Kitchen utensils, tools and equipment

The dishes must be made of non-oxidizing metal, have a flat bottom, smooth walls, firmly attached handles, and markings indicating its capacity. For cooking in small quantities, kettles and pans are used. For sautéing, stewing and poaching - cylindrical or conical saucepans. Also used are marinators and steam boxes. For frying - different baking sheets and frying pans.

Hot shop inventory: 1 - sieves; A - with removable mesh and plastic shell; B - with stainless mesh and aluminum shell; B - with hair net and wooden shell; 2 - metal screen; 3 - metal colander with a capacity of 7 liters; 4 - conical metal sieve; 5 - skimmers; 6 - bucket-nets; 7 - scoop; 8 - metal strainer; 9 - device for straining broth; 10 - chef's spatula with ejector; 11 - chef's fork; 12 - skewers for frying kebabs

Utensils used in the hot shop: a - for cooking, poaching and stewing: 1 - stovetop boilers with a capacity of 20-50 l; 2 ~ boiler for boiling fish and its components; 3 - boiler for steaming dietary dishes with a grate insert; 4 - pans with a capacity of 2-15 l; 5 - saucepans with a capacity of 2-10 l; b - for frying: 1 - general purpose cast iron frying pans with a diameter of 140-500 mm; 2 - frying pans for frying eggs in cells; 3 - frying pans with a press for frying chicken-tobacco; 4 - frying pans with steel handle; 5 - frying pans for frying pancakes; 6 - baking trays for frying portioned products.

2.4 Workplace organization

2.4.1 For preparing broths and soups

In the restaurant, broths are prepared in small quantities and therefore, for cooking the broth, boilers KE-100 or a sectional modulated boiler KPESM-60 tilting with a capacity of 100 and 60 liters are installed. Cold and hot water is supplied to the digester boilers. The number of boilers and their capacity depend on the capacity of the enterprise. Near the boilers, for ease of work, production tables are installed in a line, designed to perform auxiliary operations.

Bone, meat and bone, chicken, fish and mushroom broths are prepared in the hot shop. The longest cooking time is for bone and meat and bone broths (4-6 hours). They are prepared in advance, usually on the eve of the current day (Appendix No. 1).

The technological process of preparing soups is organized as follows. The day before, the cooks get acquainted with the menu plan, which indicates the quantity and range of first courses for the next day. Bone and meat and bone broths are cooked in concentrated or normal concentration, as mentioned above, also the day before.

At the beginning of the working day, cooks, in accordance with the task and technological maps, receive the required amount of products by net weight, prepare the workplace - select dishes, equipment, and tools. With a clear organization of production, preparing the workplace and receiving products should take no more than 15 minutes of the cook’s working time. The remaining operations that the cooks perform depend on the assortment of first courses. First, the cooks strain the broth (using a sieve or cheesecloth), set it to boil meat and poultry, chop vegetables, stew beets for borscht, sauté vegetables and tomato puree, sort out cereals, etc.

For cooking soups, stove-top boilers of 50, 40, 30 and 20 liters and stationary boilers are used. The sequence of cooking soups is determined taking into account the labor intensity of the prepared dishes and the duration of heat treatment of the products. To speed up the cooking process, use measured dishes (buckets, pans, etc.).

In restaurants where first courses are prepared in small batches, food warmers are installed in the hot shop, which ensures that the temperature and taste of the soups are maintained. First courses must be served at a temperature not lower than 75°C; the duration of sale of first courses when prepared in large quantities is no more than 2-3 hours.

Flour culinary products (pies, cheesecakes, pies) are prepared with clear broths.

Additional jobs will be created for their production. The dough is kneaded in stovetop kettles and cut on a production table with a wooden surface using rolling pins, manual dough dividers, and cutters.

2.4.2 For preparing side dishes

The workplace for cooking, stewing, poaching and baking products is organized taking into account the chefs’ performance of several operations simultaneously. For this purpose, heating equipment (stoves, ovens, electric frying pans) are grouped with the aim of making it easier for cooks to move from one operation to another. Auxiliary operations are carried out on production tables installed parallel to the heating line.

Porridge and pasta for baked dishes are cooked in stovetop cauldrons. The mass prepared for baking is placed on baking sheets and placed in ovens, where it is cooked until cooked. Stew food in stovetop boilers or electric frying pans.

At the workplace of a cook preparing side dishes from vegetables, cereals and pasta, the technological process consists of the following operations: cereals are sorted on a production table, washed, then cooked in stationary or stove-top boilers.

To prepare sauces at the workplace, digester kettles are used when it is necessary to prepare a large volume of sauces, or pans of various capacities when preparing a small amount of sauces. To strain vegetables and strain broths, sieves of various shapes or strainers are used.

2.4.3 Making sauces

To prepare sauces at the workplace, digester kettles are used when it is necessary to prepare a large volume of sauces, or pans of various capacities when preparing a small amount of sauces. Basic sauces (red and white), as a rule, are prepared for the whole day, and derivative sauces are prepared for 2-3 hours of selling dishes on the sales floor.

2.4.4 For preparing meat and fish dishes

In the restaurant, fried and baked dishes are prepared only upon the order of visitors; Labor-intensive dishes that take a long time to prepare are prepared in small batches. At other enterprises during mass production, no matter what volume of products is prepared, it must be taken into account that fried main courses must be sold within 1 hour. In exceptional cases, in accordance with the requirements of sanitary rules, the forced storage of the remaining food must be cooled and stored at temperature 2-6°C for no more than 18 hours.

Before sale, chilled food is checked and tasted by the production manager, after which it is necessarily subjected to heat treatment (boiling, frying on a stove or in an oven). The shelf life of food after this heat treatment should not exceed 1 hour.

2.4.5 Safety precautions in the hot shop

Employees of the enterprise are allowed to work only after undergoing training. Based on the nature and time of delivery, briefings are classified into:

1. Introductory briefing - introduces workers to the basics of labor legislation, internal regulations, basic rules of industrial sanitation and safety, taking into account all the features of this production, rules of first aid in case of accidents.

2. Initial briefing at the workplace - carried out by all newly hired employees, those transferred from one unit to another, students, students arriving for on-the-job training or internship, employees performing new work for them.

3. Repeated instruction - carried out once every 3 months. The purpose of this briefing is to test and improve the level of knowledge of labor protection rules and instructions.

4. Unscheduled briefing is carried out when:

A. changes in labor safety regulations;

b. changes by workers to occupational safety requirements;

V. A break during work.

5. Routine briefing - carried out before performing high-risk work, for which it is issued before admission.

Before starting work: Put on overalls, tuck your hair under your headdress, keep your sleeves fastened on your hands, and wear comfortable shoes.

Tidy up the work area and do not block passages.

Inspect the inventory and make sure it is in good condition.

When inspecting the equipment, check:

A. correct assembly;

b. reliability of machine fastening;

V. presence and serviceability of grounding;

d. serviceability of the ballast;

d. presence and serviceability of the fence.

Repairs to the machine may only be carried out by qualified workers. It is prohibited to carry out repairs yourself.

During operation:

A. Do not touch machine devices you are not familiar with.

b. It is prohibited to change the start and installation of the electric motor when loading products in the replaceable mechanism.

V. It is prohibited to leave a working machine or replaceable mechanism unattended.

d. All operating mechanisms and machines outside working hours must be turned off from the power supply in the “off” position.

e. Do not work with the hopper removed.

e. Cut frozen meat after thawing.

and. When working on heating equipment, strictly follow the rules. It is necessary that the surface of the frying plate is smooth and free of cracks. Do not place baking sheets that do not fit the oven size in the oven.

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EXPLANATORY NOTE
for course work

in the discipline "Organization of production and service
at catering establishments"
on the topic: “Organization of the work of a hot shop and ways to improve it using the example of “Lyubo-kafe” in Krasnodar”

Completed by a part-time student
6th year ZF and DO: Marchenko N.A.

Project manager: Zaiko G.M.
Accepted for protection:

Protected____________________ Rating_____________________

Members of the commission______________________ ______
____________________________

FSBEI HPE Kuban State Technological University
Institute of Food and Processing Industry
Department of Technology and Catering Organization

I APPROVED
Head of the department
Technologies and catering
__________________M. Yu. Tamova
(signature, transcript of signature)
___________________
(date of)

Coursework assignment

To a student of ______________________________ group_________________
Faculty of Correspondence and Distance Learning
specialties_________________ ______________________________ ____

Work theme:

______________________________ ______________________________ ______

Contents of the assignment: analytical review. Practical data on a public catering enterprise. Conclusions and proposals for improving the organization
Volume of work: 35-40 s.
Date of assignment ______________________________ ________________
Date of submission of work to the department ______________________________ ________
Work manager ______________________________ _________________
Signature, full name, account. rank, degree
The student accepted the task _________________ _______________________
signature date

Essay
Coursework - pages, figures, tables, sources, applications.
HOT SHOP, SUPPLY ORGANIZATION, EQUIPMENT, PRODUCTION PROGRAM, MICROCLIMATE, SAFETY, SANITARY REQUIREMENTS.

The object of the study is the hot shop of the Lyubo-Cafe cafe in Krasnodar in order to study the organization of its work and its improvement. A review of information sources was carried out, which provides experience in organizing the work of hot shops in public catering establishments, including the range of products, equipment, inventory, utensils, sanitary requirements, accounting, safe working methods, microclimate, lighting. Based on this, the organization of work in the hot shop of the enterprise was studied, an analysis was made, conclusions were made, and specific proposals were given to improve the organization of work in the hot shop of the Lyubo-Cafe cafe in Krasnodar.

Content
Normative references……………………………………………………….………5
Introduction……………………………..…………………… …………….……..6
1. Experience in organizing the work of hot shops at public catering establishments……………………………………………………………… …………..
1.1 Range of hot shop products…………………………..
1.2 Sections and lines in the workshop…………………… ……………………….
1.3 Equipment in the hot shop…………………………………..
1.4 Tools and equipment………………… ………………………
1.5 Requirements for the design of hot shops…………………..
1.6 Microclimate in the hot shop………… ………………………….
1.7 Sanitary requirements for organizing the work of hot shops...
1.8 Safety precautions in the hot shop……………………………..
1.9 Material accounting in the hot shop……………………………….
2. General characteristics of the enterprise……………………………………….8
2.1 Organization of supplying the hot shop with products…………..………9
2.2 Product characteristics of raw materials for dishes……………………………11
3.Characteristics of the hot shop……………………………………………………......13
3.1 Organizational and technological calculations………………….………..15
3.1.1 Calculation of the number of visitors……………………………………16
3.1.2 Calculation of the number of dishes……………………………………………17
3.1.3 Breakdown of dishes into groups……………………………………………………17
3.1.4 Calculation of the quantity of other products according to consumption standards per person………………………………………………………………… …….18
3.1.5 Drawing up a menu plan…………………………………………... 19
3.1.6 Calculation of dishes…………………………………………………..23
3.1.7 Technological process of cooking………………….26
3.1.8 Organization of customer service………………………..27
3.1.9 Sanitary and hygienic measures…………………………..27
3.1.10 Safety rules when working in a hot shop…….29
3.1.11 Microclimate of the hot shop………………………………………………………31
4. Proposals for improving the organization of the work of the hot shop in the cafe “Lyubo-cafe” in Krasnodar…………………………………………………………….32
Conclusion…………………………………………………………….33
List of sources used….……………………………………………………..34
Appendix A Enterprise plan………………………...……………………… 35
Appendix B Hot shop diagram……………………………………………………36
Appendix B Technological diagrams and technological maps for several dishes…………………………………………… ………………….37

GOST 7.1-84 SIBID. Bibliographic description of the document. General requirements and drafting rules

General requirements

GOST R 50763 – 2007. Catering services. Catering products sold to the public. General technological conditions

GOST R 50935 – 2007. Catering services. Personnel requirements

SanPiN 2.3.2. 1078 – 01. Sanitary and epidemiological rules and regulations. Hygienic requirements for food safety and nutritional value

GOST 7.80-2000. Bibliographic record. Title. General requirements and drafting rules

1. Experience in organizing the work of hot shops at catering establishments

Hot shops are organized in enterprises that perform a full production cycle. The hot shop is the main workshop of a catering enterprise, in which the technological process of food preparation is completed: heat treatment of products and semi-finished products, cooking broth, preparation of soups, sauces, side dishes, main courses is carried out, as well as heat treatment of products for cold and sweet dishes. In addition, the workshop prepares hot drinks and bakes flour confectionery products (pies, pies, kulebyaki, etc.) for clear broths. From the hot shop, ready-made meals go directly to dispensers for sale to consumers. The hot shop occupies a central place in a catering enterprise. In the case where the hot shop serves several sales areas located on different floors, it is advisable to locate it on the same floor with the sales area that has the largest number of seats. On all other floors there should be serving rooms with a stove for frying portioned dishes and food warmers. The supply of these dispensing stations with finished products is ensured with the help of lifts. The hot shop should have a convenient connection with the procurement shops, with storage facilities and a convenient connection with the cold shop, distribution and sales area, washing kitchen utensils.

Hot shop product range

Sections and lines in the workshop

Hot shop equipment

Tools and equipment

Requirements for the design of hot shops

Microclimate in the hot shop

Sanitary requirements for organizing the work of hot shops

Safety precautions in the hot shop

Safety is one of the main tasks of labor protection, which includes a set of technical and organizational measures aimed at creating and implementing safe equipment, safe production processes, automatic communication means and protection signals, protective and safety devices, as well as personal protective equipment that prevent industrial injuries. Upon hiring, all employees of the enterprise must be instructed and familiarized with the rules of operation of the enterprise and safety precautions at work. Safety precautions can be divided into two main parts – working with equipment and safety precautions in the workplace (cook’s personal hygiene and so on).

General characteristics of the enterprise

2.1 Supply organization
At Lu-Cafe, food delivery is carried out by a forwarder. To provide an enterprise with food products, it is necessary to solve the following problems:
- What to buy;
- How much to buy;
-Who to buy from;
- Under what conditions to purchase;
In addition, you must:
- Enter into a contract;
- Monitor the execution of the contract;
- Organize delivery;
- Organize warehousing and storage.
These tasks are solved by the cafe supply department. It works independently, performing its functions defined above. The company has a list of suppliers from whom products are constantly purchased, as well as purchases from markets and wholesale warehouses.
The compiled list of suppliers is analyzed based on special criteria. They are often limited by the price and quality of the products supplied, as well as the reliability of supplies.
Other criteria taken into account when choosing a supplier include the following:
- Distance of the supplier from the consumer;
- Order fulfillment times;
- Organization of quality management at the supplier;
The financial position of the supplier, his creditworthiness, etc.
Delivery of products is carried out in centralized and decentralized ways.
Centralized delivery of goods to enterprises is carried out by the forces and means of suppliers. With centralized delivery, the company is freed from the need to have its own transport.
With decentralized delivery, the removal of goods from suppliers is ensured directly by the enterprise itself, using its own transport.
Transport plays an important role in the movement of goods.
During the movement of goods, transport drivers and the forwarding agent must ensure:
- Safety of cargo during transportation;
- Timely delivery of cargo;
- Compliance with the rules of loading and transportation of cargo;
- Efficient use of vehicles.
In the Lyubo-Cafe cafe, each car intended for transporting products has a sanitary passport issued by the sanitary-epidemiological service institutions.
Reception of goods in a food establishment is an important part of the technological process. Acceptance is carried out in two stages.
Products are obtained according to quantity and quality. The first stage is preliminary. Acceptance of products by quantity is carried out according to waybills, invoices, by recalculating containers, weighing. If the goods arrived in a serviceable container, in addition to checking the gross weight, the company has the right to require opening the container and checking the net weight. The second stage is final acceptance. The net weight and number of product units are checked simultaneously with the opening of the container. The tare weight is checked simultaneously with the acceptance of the goods.
If a shortage is detected, a unilateral report on the identified shortage is drawn up, this product is stored separately, its safety is ensured and the supplier is called. After final acceptance, a certificate is drawn up in 3 copies.
Simultaneously with the acceptance of goods by quantity, goods are also accepted by quality.
Acceptance of goods for quality is carried out organoleptically (by appearance, color, smell, taste). At the same time, compliance with standards and specifications is checked. Certificates or quality certificates are attached to transport documents.
To ensure uninterrupted operation of production facilities for the sale of products in a sufficient assortment, taking into account consumer demand, inventory is required.
For the Lubo-Cafe cafe, the following inventory standards are recommended under normal storage conditions:
- Non-perishable products (flour, sugar, cereals) – 8-10 days
- Perishable products (meat, fish, poultry) – 2-5 days
- Stocks of bread and milk should not exceed one-day sales.

2.2 Product characteristics of raw materials for dishes
Firstly, it is not allowed; expired goods are immediately written off. The types of incoming products are varied: fish, meat, dairy products, bread and others. All products are of the highest quality. After all, the presentation and taste of the dishes must be at their best. The calorie content of the products is varied, because completely different people come, some of them are on a diet, some prefer to eat healthy food, some tasty, and therefore the administration is constantly expanding the range of dishes. The products come in different packaging. For example: Fish (salmon) comes in polythene packaging, whole one and a half meters long, mayonnaise and cream in boxes, ice cream in plastic jars, bread on wooden shelves, noodles (fettuccine) in plastic packaging. For storage, the restaurant had two large prefabricated refrigerators. Vegetables, fruits, preservatives, herbs were stored in one, and meat and fish products in the other. Seafood products were stored in a freezer located near the kitchen. Bread products were stored in a special cabinet and bread bin. The restaurant had a refrigerated counter where cakes and cakes were displayed. A stable temperature was always maintained in the refrigerator window. The glass of the display case did not fog up thanks to ventilation.

Characteristics of the hot shop.

Workplace - intended for preparing soups and broths, it uses an electric stove, an electric frying pan and a production table with a washing tub. To maintain the required temperature before serving food, a stovetop food warmer is used.
Workplace - for preparing main courses, side dishes, sauces. Used: oven, deep fryer, electric stove, production table.
Workplace - for preparing hot drinks: boiler, production table.
Workplace - for preparing and serving dishes to the visitor - a table with a refrigerated volume and a slide.

non-mechanical equipment: production tables, refrigeration cabinet, shelving, mixer, blender.

The equipment consists of “chef’s troika” knives, whisks, frying pans, gastronorm containers, spatulas, tongs, various spoons, colanders, pots, etc. All equipment is washed and sanitized with the disinfectant “Samarovka” 1% at the end of the working day.

Table 2 – Equipment characteristics

Equipment identification	Brand	Length	Width	Height	Quantity, units	Types of semi-finished products prepared on this equipment
Electric stove	PSM 4Sh				1	Cooked dishes
Steam convection	SIVE				1	Baking
Deep frying	FSM-5				1	Deep frying
Wall shelves	PKO	1400	400	400	2	Storage of bulk products
Production tables	PS	1500	400	1000	2
Stand under steam convection oven					1
Stand for deep frying					1

Continuation Table 2 - Equipment characteristics

3.1 Organizational and technological calculations
Drawing up a production program for the workshop.
The production program of an enterprise is a plan for daily production, which includes the number of dishes sold in the halls of the enterprise, as well as for feeding the employees of the enterprise.
In catering establishments with a free choice of dishes, the initial values ​​for drawing up a production program are: the number of people eating, the coefficient of consumption of dishes, the approximate norms of consumption of individual products, the approximate assortment of dishes and the percentage of dishes in the assortment.

3.1.1 Calculation of the number of visitors
The number of visitors served per 1 hour of operation of the enterprise is determined by the formula:
Where Nch. – number of consumers served in 1 hour.
P – hall capacity (number of seats)

The turnover of places depends on the duration of the meal and is determined by the formula:
Where t is the time of eating by one consumer, s
The loading schedule for the hall is presented below in Table 2.1

Table 2.1 - Calculation of the number of visitors

Calculation of the number of dishes

The number of dishes sold per day is calculated using the formula:

Breakdown of dishes into groups

Table 2.2 - Breakdown of dishes by groups

Calculation of the quantity of other products according to consumption standards per person

Such products include: hot drinks, cold drinks, bread and bakery products, home-produced flour confectionery products, purchased goods (sweets, cookies, fruits, etc.).

Table 2.3 – Calculation of the quantity of products according to consumption standards per person

Product name	Standard per person	Total, kg, l, pcs.
Cold drinks, l	0,25	276
Bread and bakery products, kg	100	110,5
Rye	50	55,25
Wheat	50	55,25
Flour confectionery products	0,5	553
Candies, cookies, kg	0,02	22
Fruits, kg	0,05	55
Wine and vodka products, l	0,1	111
Beer, l	0,1	111

3.1.5 Creating a menu plan

Table 2.4 – Assortment list

Type of dish and product		Minimum number of items in the menu plan
Cold dishes and snacks		4
Second hot courses		4
Sweet dishes		6
Hot drinks		8
Bakery and flour confectionery products		7
Milk and dairy products		3
Cognac		1
Table wines		2
Dessert and liqueur wines	2
Strong wines	2
Sparkling wine	1
Fruit and mineral waters, drinks, juices, beer	8

Table 2.5 – Menu Plan
etc.................

INTRODUCTION

In market conditions, public catering was one of the first industries to take the path of transformation. The organizational and legal forms of the enterprise have changed, private small enterprises have appeared. The network of canteens at industrial enterprises, student and school canteens has expanded, and food factories have appeared.

The successful operation of the enterprise is ensured by the production of products and services that meet the needs of consumers. Public catering is an industry where the basis is made up of enterprises that are united by the unity of forms of organizing production and serving consumers, but differ in type and specialization. The significance of the development of public catering is that:

• provides workers with hot food during the working day;
• due to the rational use of technology, raw materials, materials, it saves social labor;
• allows children and educational institutions to balance a balanced diet.

More attention is paid to the mechanization of processes, the use of modern equipment, production automation, the use of high-performance equipment, especially in the centralized production of semi-finished products.

It is necessary to mechanize small enterprises, where manual labor accounts for a large percentage. In recent years, a lot of low-capacity equipment has been produced.

Public catering is the most important link in the system of economic and social relations and is a branch of the national economy, the basis of which is enterprises characterized by the unity of forms of organization of production and consumer service and differing in types and specialization.

Catering enterprises perform three main tasks:

· production of culinary products;

· sales of culinary products;

· organization of its consumption.

Development of public catering:

· provides significant savings in social labor due to more rational use of raw materials and equipment;

· provides workers and employees with hot food during the working day, which increases their performance and preserves their health.

· makes it possible to organize a balanced, balanced diet.

Despite the existing limiting factors in the development of public catering, consumer demand for products produced by public catering enterprises is gradually increasing.

Creating the necessary conditions to meet people's needs for nutritious nutrition at the place of work, study, residence and recreation, improving the quality of service and providing additional services by public catering enterprises are the most important socio-economic tasks of the state. Of primary importance in this regard is a set of measures aimed at the rational organization of a network of public catering establishments, the construction of new enterprises and the reconstruction of existing ones, the introduction of progressive technologies and forms of service.

I believe that the relevance of my analytical work “Organization of the work of a hot shop in a pop-up shop” lies in the fact that public catering enterprises receive raw materials, semi-finished products and finished products. Raw materials are products from which culinary products are produced according to the following scheme: processing of raw materials - preparation of dishes - sale. In order to carry out the entire process of processing, preparation and release of finished products, it is necessary to properly organize the production work, especially the hot shop in accordance with the requirements. The hot shop is the main workshop where the technological process of food preparation is completed. In addition, hot drinks are prepared here and various dough products are baked. From the hot shop, the dishes are sent to the consumer for sale.

Therefore, my work covers all the covering issues of this topic and makes an analysis of the Continental restaurant.

1. THEORITICAL FOUNDATIONS OF ORGANIZING A HOT SHOP IN PUBLIC CATERING ENTERPRISES

The main task of organizing production is to create conditions for the effective conduct of the technological process of food preparation.

1.1 Structure of POP production

In public catering, there are three forms of production organization:

-production of products from processing of raw materials to food preparation and its sale;

-preparation of semi-finished products and their sale;

organization of food consumption with little preparation for sale.

In other words, according to the nature of the organization of production, enterprises with a complete and incomplete technological cycle are distinguished.

In enterprises with a complete technological process, product processing begins with the receipt and storage of raw materials and ends with the sale of finished products. In enterprises with an incomplete technological process, thanks to the centralized supply of semi-finished products, only their preparation and sale are carried out.

The premises of public catering establishments, depending on the type of enterprise, its capacity, the nature of production and the form of service, are combined into functional groups.

At catering establishments that use raw materials, all premises are combined into the following functional groups: for receiving and storing food; for mechanical culinary processing of raw materials and production of semi-finished products; for the production of culinary and confectionery products (flour products); for consumers; service, household and technical.

At catering establishments working on culinary semi-finished products (pre-cooking enterprises), premises are combined into the following functional groups: for receiving and storing products and semi-finished products; for cold processing of semi-finished products and processing of herbs, fruits, berries and vegetables supplied to enterprises in the form of raw materials, as well as pickles; for the production of culinary and flour products; for consumers; service, household and technical.

The composition of production facilities depends on the type of enterprise, its capacity, the nature of the production process (working on raw materials or semi-finished products) and the form of service.

Production facilities of raw material-based businesses include;

1. hot and cold shops,
2. meat,
3. minnow bird,
4. fish,
5. vegetable,
6. premises for flour products or confectionery shop,
7. washing tableware and kitchen utensils,
8. bread cutting room,
9. production manager's room.

The composition of the premises of enterprises working on culinary semi-finished products differs in that instead of meat and fish (meat and fish) shops, they have a pre-cooking shop (for finishing semi-finished products) and a herbs processing shop, as well as a washing facility for semi-finished containers.

When designing public catering establishments, a number of requirements are imposed on production shops that take into account the requirements of the scientific organization of labor. Workshops should be located in separate rooms on the ground floors of the building (vegetables - no higher than the first floor) with the following orientation relative to the cardinal directions: vegetable - to the east and south, the rest - to the north, northeast, northwest.

Shops should not be walk-through, the only exception being departments of workshops connected by a sequential technological process, for example, if a confectionery shop has kneading and baking departments, a finishing department, etc.

Production premises must be interconnected and also have convenient communication with a number of other premises.

Production workshops must have natural light, with the exception of washing rooms and bread slicing rooms.

Meat shop.Designed for processing meat (beef, lamb, pork) and producing semi-finished culinary products (large pieces, portions, small pieces, etc.). It should have convenient communication with the warehouse group, hot shop, culinary shop (if the enterprise has one).

The meat shop may have a dedicated line for processing poultry and offal. This workshop is equipped with mechanical, refrigeration and auxiliary (tables, bathtubs) equipment, which is installed in accordance with the technological process of processing raw materials and manufacturing semi-finished products.

The technological process of meat processing in workshops that use raw materials is organized according to the following scheme: defrosting carcasses → washing and drying → dividing into cuts → boning cuts → trimming and cleaning of parts → preparation of semi-finished products → placement in functional containers → cooling and short-term storage → transportation.

The technological process of processing poultry and offal in the workshop is organized according to the following scheme: singeing → removal of heads, necks, legs, wings - gutting → washing → drying → dressing of carcasses → preparation of semi-finished products → processing of offal → laying in functional containers → cooling and short-term storage → transportation; removal of inedible parts → soaking → drying → placing in functional containers → cooling and short-term storage → transportation.

Fish shop.Designed for processing fish, seafood and manufacturing semi-finished products: specially cut carcasses, portioned pieces, minced products, fillets, sturgeon fish links.

Fish workshops are located in one room on the measuring floor of the building, taking into account convenient communication with the fish storage chamber and the hot shop.

The fish workshop is equipped with mechanical and refrigeration auxiliary equipment installed in relation to the technological process of fish processing and the production of semi-finished products.

The technological process of processing fish in workshops is organized according to the following scheme: defrosting → cleaning from scales → removing fins, heads, entrails → washing → fixing → manufacturing semi-finished products → laying in functional containers → cooling and short-term storage → transportation.

Meat and fish shop.At enterprises working on raw materials, with a relatively small amount of processed meat and fish, a meat and fish shop is designed, which is located, as a rule, on the ground floor of the building, taking into account convenient communication with warehouses and a hot shop. Workplaces in the workshop are combined into processing lines for meat, poultry and offal, fish, equipped with appropriate equipment - mechanical, refrigeration and auxiliary.

Vegetable shop.Designed for processing potatoes, root vegetables, cabbage, seasonal vegetables, herbs and the production of semi-finished products: raw peeled potatoes, fresh peeled root vegetables and onions, peeled fresh white cabbage, processed roots and herbs.

Vegetable shops of relatively small capacity are designed on the ground floor in one room. It should be conveniently connected to the vegetable pantry, hot and cold shops. The workshop has work stations for processing certain types of vegetables, equipped mainly with mechanical and auxiliary equipment. In addition, special equipment is used to facilitate the work of workers: tables for post-cleaning of potatoes and root vegetables, tables for peeling onions.

The technological process of processing vegetables includes the following operations: washing → cleaning → post-cleaning → sulfitation (of potatoes) → slicing → placing in functional containers → cooling and short-term storage → transportation.

Cold shop.Designed for all public catering establishments, regardless of their capacity, where there are halls for serving consumers.

The cold shop is designed for the preparation of cold dishes, snacks and desserts for sale in the halls, as well as culinary products for sale in culinary stores.

The cold shop should be designed on the ground floors of the building with windows facing the courtyard façade. The workshop is located on the same level as the halls. If the enterprise has several halls located on different floors, the workshops should be designed on the floor where the hall with the largest number of seats is located. To other floors equipped with dispensing rooms, finished culinary products are transported by a special lift (sometimes several cold shops are designed).

The workshop should have convenient communication with other premises: washing tables and kitchen utensils, pre-cooking and greenery processing workshops (if the enterprise operates on semi-finished products) or meat, fish and vegetable shops (if the enterprise operates on raw materials), a culinary store and storage facilities.

In the cold shop, areas for preparing cold snacks and sweet dishes are equipped with production tables with refrigerated containers and slides. Refrigeration equipment (cabinets, low-temperature sections) are installed either in a separate line or in a line of production tables.

1.2 Organization of hot shop work

Hot shop. In the hot shop, food and semi-finished products are cooked, broths are boiled, soups, sauces, side dishes, main courses are prepared, flour culinary products are baked - pies, pies, etc., used as a side dish for first courses, and food is also cooked for cold and sweet dishes.

Semi-finished products from the milestones of the procurement shops are sent to the hot shop. Therefore, the hot shop is located in such a way that it has a convenient connection with the cold shop and is adjacent to the distribution, as well as to the washing of tableware and kitchen utensils.

If the enterprise has several halls located on different floors, then in this case the hot shop can be located on the same floor with the main hall, which has the largest number of seats. Finished products are delivered to the remaining halls by lifts and lifts, and during distribution they are heated using food warmers.

An important element in organizing the work of a hot shop is the specialization of its workers in the production of certain types of dishes. The most widespread specialization is preparing first courses. Therefore, the hot shop is divided into two departments - soup and sauce.

Depending on the form of service, the hot shop should have a convenient connection with the food distribution premises.

When serving by waiters, the workshops are adjacent directly to the dispensing room; when serving self-service, they are adjacent to the halls, in the area of ​​which the dispensing lines are located.

Mechanical equipment, both in the cold and hot shops, should be located taking into account convenient maintenance of all production lines.

1.3 Enterprise production program

Manufacturing program.For workshops of procurement enterprises and enterprises working on raw materials, the production program is the totality of the range and quantity of semi-finished products, culinary or confectionery products produced during the main shift for pre-preparing enterprises and for further heat treatment in the culinary workshop.

The initial data for determining the range and consumption of raw materials are the values ​​of the workshop capacity, expressed by the amount of processed raw materials per day or shift.

Yield rates and waste are indicated in the Collection of dish recipes or in GOSTs and OSTs for certain raw materials.

The production program of the workshops of public catering enterprises is: for the pre-production workshop - the totality of the assortment of semi-finished products and their quantity in pieces or kilograms; for cold and hot shops - the totality of the assortment of dishes and culinary products and their quantity sold per day.

Operating mode.It is recommended to organize the work of the workshops of procurement enterprises mainly in two shifts with a stepped work schedule. In some cases, workshops can work in three shifts. Technological calculations lead to the main shift, in which 60% of all products are processed and produced.

The operating mode of the pre-cooking plant workshop depends on the operating mode of the catering facility hall and the timing of the sale of semi-finished products, dishes and culinary products.

When establishing the operating mode of a workshop, it should be taken into account that work in it should begin 2-3 hours before the opening of the hall and end simultaneously with the closing of the hall (hot and cold workshops) or 2-3 hours before its closing (pre-production and other workshops).

The number of workers in the workshop is calculated according to time standards:

t - standard time for manufacturing a unit of product, min;

T - shift duration, h;

λ - coefficient taking into account the growth of labor productivity.

According to production standards (for confectionery, procurement and culinary shops):

NV- the norm of production of one employee per working day of normal productivity, pcs.

Time and production standards are given in the relevant literature.

1.4 Hot shop equipment. Basic requirements for creating optimal conditions in the workshop

The operation of a hot shop, like other production areas, largely depends on the correct organization of workplaces and their provision with appropriate equipment.

Large enterprises are equipped with technological lines for preparing first and second courses, sauces, and side dishes. The equipment is arranged in three parallel lines: in the middle part of the workshop, thermal equipment is installed in one line, and on both sides of it, work stations are set up for preparing products for heat treatment. Products for first courses are processed on a specially equipped line, and on another - for second courses, sauces and side dishes.

Technological calculation of equipment comes down to choosing types and determining the required number of pieces of equipment to perform certain operations, its operating time and utilization rate.

The quantity and parameters of equipment are calculated according to the production program of the workshop and analysis of technological schemes.

The volume of refrigeration chambers for the products being filled is determined by the area of ​​functional racks, containers and other storage devices. Based on the capacity of the product, the number of functional containers is calculated. Racks or containers are selected for a certain number of containers. The total area of ​​all containers and racks in the plan, multiplied by the area utilization factor η, determines the total area of ​​the refrigerating chamber F (m 2).η = 2.22 for chambers with an area of ​​0.8 m 2, η = 1.82 for chambers up to 12 m 2, η = 1.61 for chambers larger than 12 m 2. The height of the chambers h is assumed to be 2 m.

Refrigeration equipment is selected based on an analysis of equipment catalogs.

Thermal equipment.

The range of thermal equipment is determined by the composition of technological operations for the designed enterprise. Cooking equipment is intended for technological processes: boilers, autoclaves; for frying: frying pans, stoves, deep fryers; for steaming: steam ovens; for baking: ovens; for thermal storage: food warmers, thermal display cases.

The calculation of the amount of equipment is determined for the busiest hour of operation of the enterprise. The minimum number of pieces of equipment for various technological operations is determined by the number of simultaneously sold dishes prepared on this equipment for the busiest hour with the possibility of storage at holiday temperature or quick heating.

Equipment in production workshops.

When placing equipment in production workshops and premises, it is necessary to ensure the sequence of the various stages of the technological process:

The selection of equipment for various production departments of a catering enterprise is carried out on the basis of the production program of this enterprise, which consists of a calculated menu for the hall, delivery of lunches at home, and an assortment of culinary products for a culinary store, if there is one at this enterprise.

The calculation of the number of individual types of equipment can be made by a process engineer, mechanical engineer, using a textbook on the design of public catering establishments or approximate standards for the technical equipment of public catering establishments, developed by the All-Russian Institute of Nutrition in 1995. You can also use Order No. 153M of the USSR Ministry of Trade dated July 30, 1986.

In public catering establishments, various methods of placing equipment are used, of which the most common is its installation near the walls (wall-mounted) or in the middle of the workshop (island-mounted). The use of one or another technique depends on the nature of production and the area of ​​the workshop. The equipment should be arranged in one or two adjacent lines. To avoid protrusions, equipment of the same width and height should be installed in each line (with the exception of ovens). Such equipment is called modular (width - 800 mm, height - 850 mm). In foreign catalogues, module sizes may be different.

Modular equipment ensures the creation of optimal conditions in the work area. The linear placement of this equipment allows it to be equipped with local ventilation hoods.

Taking into account the requirements of labor organization, compliance with safety regulations and industrial sanitation, a certain width of passages in production workshops is established:

1. between technological lines of thermal equipment - 1.5 m;
2. between the end of the technological line and the thermal equipment and the line of dispensing equipment - 1.5 m;
3. between the technological line of thermal and auxiliary (production tables, baths) equipment - 13 m;
4. between the wall (partition) and the line of technological equipment from the side of the workplace - 1.0 m;
5. between mechanical equipment and the wall - 0.4 m;
6. between individual units of mechanical equipment - 0.7 m;
7. between the dishwasher (on the service side) and the wall - 1 m.

In addition, it is necessary to use data from albums of thermal, mechanical, refrigeration equipment and catalogs of commercial and technological equipment, which indicate the installation distances from the equipment to the walls or to other equipment for various placement options.

Mounting connection of equipment. It determines the location of the points of entry of communications (electricity, gas, steam, hot and cold water, discharge into the sewer) to the process equipment. For this purpose, the installation plan indicates the distances from the entry points to two building structures (walls, columns, partitions) located perpendicular to each other. In addition, all parameters of the supplied communications are indicated: the number of phases and current power, the diameter of the hot and cold water pipelines, the height of the connections from the finished floor. When marking communication entry points, it is also necessary to take into account the recommended distances from the entry points to the edges of the equipment. Only the installed heating, refrigeration, mechanical and auxiliary equipment are indicated on the installation plan.

The hot shop is equipped with thermal, mechanical, refrigeration and auxiliary equipment. The arrangement of equipment is linear-group, allowing it to be placed according to technological processes. Auxiliary equipment is installed in independent lines located parallel to the lines of thermal equipment.

To create the necessary working conditions for workers, the temperature regime in production premises is of considerable importance. Thus, in billet shops the air temperature should not exceed 16-18 ° C, and in the hot shop - 22-25 ° C. Special ventilation systems must ensure the removal of superheated air, vapors and waste gases. To do this, install mechanical exhaust ventilation and supply and exhaust ventilation. With exhaust ventilation, stale air is removed from the premises by a fan, and fresh air enters through the pores of the walls or specially left channels and openings in the walls and coverings, as well as through ventilation supply grilles. With supply and exhaust ventilation, separate fans are installed in the premises, causing movement and exchange of air, or ventilation supply and exhaust installations are equipped, installations where air enters and is removed through channels made of tin, brick or plastic, and its inflow is regulated by means of grilles. Such an installation consists of channels and fans, and air is sucked in using a system equipped with cleaning and humidifying devices and heaters.

Production premises are provided with cold and hot water and sewerage. Water is supplied to bathtubs, sinks, as well as to stoves, boilers and other equipment. When installing a sewer system, rapid removal of wastewater is provided. Bathtubs, sinks, and washbasins are equipped with hydraulic seals that prevent the penetration of sewer odors.

2. STUDYING THE ORGANIZATION OF THE HOT SHOP IN THE ELITE RESTAURANT - CLUB "CONTINENTAL"

.1 Characteristics of a restaurant as a type of POP

Restaurant "Elite Club" "Continental" -a catering establishment with a wide range of complexly prepared dishes, including custom and branded ones, wine - vodka, tobacco and confectionery products, with a high level of service combined with leisure activities. Restaurant catering service is a service for the production, sale and organization of consumption of a wide range of dishes and products of complex manufacture from various types of raw materials, purchased goods, wine and vodka products, provided by qualified production and service personnel in conditions of increased comfort and material and technical equipment in combination with the organization of leisure time. Some restaurants specialize in preparing national cuisine.

Restaurant complex "Continental" It is based on the use of a modern level of production organization, fast and high-quality service, and the use of a wide range of dishes and drinks offered to guests. The assessment is made on the basis of personal observations of guests: according to entries in the book of reviews and suggestions.

The main service of the restaurant is the restaurant's catering service, which is a service for the production, sale and organization of consumption of a wide range of dishes and products of its own production, purchased goods, including wine and vodka products. Other services:

· provision of sleeping rooms;

· provision of banquets of varying complexity;

· provision of telephone communication;

· provision of services for calling a taxi for restaurant visitors;

· sale of branded tableware souvenirs;

· guaranteed storage of personal belongings and bags; parking of personal cars in an organized parking lot.

The Continental restaurant offers visitors a menu with a free choice of dishes. The menu includes signature and national dishes.

The restaurant has a separate wine list. The main assortment of this wine list is a list of alcoholic beverages, mainly vintage wines. Additionally, the wine list includes beer, soft drinks, and tobacco products.

The list of wine lists contains the name of the drink in Russian and English. Additionally, there are explanations for the corresponding wine names. For example, they indicate the place where grapes grow, where wine is bottled, and the most famous regions (wines of Rioja, Burgundy, Bordeaux).

The wine list indicates the names of the drinks, the capacity of the bottle, the price for the entire bottle capacity, as well as the capacity for bottling. Some expensive wines in the restaurant are not sold by the glass, so on the wine list, next to the name of the drink, only the capacity of the bottle and the price for it are indicated. Just like the menu, the wine list has the same corporate logo.

Service in this enterprise is carried out with the help of waiters and bartenders, who were initially selected on the basis of picky and serious requirements.

The Continental restaurant has two halls: one with 30 seats, and the second with 50. The interior of the two halls is made in the same style, using pastel vanilla tones. In addition to the fact that the walls are painted in vanilla tones, light chiffon fabrics, coffee and creamy shades, are additionally used to frame the window openings.

The variety of processed raw materials, the sale of products consumed locally in large quantities, and the direct impact of their quality on public health require strict adherence to the rules of the sanitary regime in production and control over the quality of food. Therefore, of great importance for the correct organization of the technological process at a given catering enterprise is the chefs’ compliance with the norms for the input of raw materials in accordance with the approved recipes.

2.2 Analysis of the location and organization of work of the hot shop in the Continental restaurant

This restaurant organizes a workshop production structure that works on raw materials and semi-finished products. As a result, the restaurant has a vegetable procurement shop and pre-production ( hot, cold). Each workshop has technological lines. A production line is a production area equipped with the necessary equipment for a specific technological process.

Organization of hot shop work.

The hot shop is the main working area of ​​a catering establishment, in which the technological process of food preparation is completed.

In the restaurant, the hot shop has a convenient connection with the vegetable and meat shops, with storage facilities, and a convenient connection with the cold shop, sales floor and kitchen utensils washing room.

From the hot shop, the dishes are sent to the consumer for sale. Therefore, the hot shop is located on the same floor as the sales area, which has the largest number of seats.

Hot shop workplaces in a restaurant have their own characteristics depending on the type of enterprise, its capacity, the nature of the operations performed, and the assortment.

The area of ​​the workplace satisfies the rational placement of equipment and tools.

Workstations are located along the technological process.

When organizing the workplace, the data of the human structure were taken into account.

When organizing a chef's workplace, the optimal condition is the distance from the floor to the top shelf of the table, on which a stock of dishes of 1750 mm is placed.

The microclimate of the designed hot shop meets the following standards:

temperature does not exceed 23°C

humidity - 60-70%

The area of ​​the slab is 45-50 times less than the area of ​​the floor.

The work of the hot shop begins 2 hours before the opening of the sales area.

2.3 Range of products processed in the hot shop

An assortment of culinary products is a list of dishes, drinks, culinary and confectionery products sold at a catering establishment and intended to satisfy consumer needs. When forming an assortment of culinary products, the following are taken into account:

· type of enterprise, class (for restaurants, bars), specialization;

· contingent of those eating;

· technical equipment of the enterprise;

· personnel qualifications;

· seasonality of raw materials;

· variety of types of heat treatment;

· labor intensity of dishes, etc.

The range of dishes corresponds to different types of enterprise. Thus, restaurants are characterized by a wide assortment of all groups of dishes (appetizers, soups, main courses, sweet dishes, confectionery), mainly complex preparations, including custom-made and signature ones.

Hot shop dishes comply with the requirements of state standards, industry standards, enterprise standards, collections of recipes for dishes and culinary products, technical conditions and are developed according to technical instructions and maps, technical and technological maps in compliance with the Sanitary Rules for public catering establishments.

BUSINESS LUNCH menu

"Donskoy"

1.Fresh cabbage salad 150 gr.

2.Borscht with pampushki 250/30

.Escalope, fried potatoes 160/100

.Bread

.Tea with lemon 150

"Home"

1.Salad “Homemade” 150

2.Homemade noodles 250

.Rump steak with rice 160/100

.Bread

.Tea with lemon 15

"Favorite"

1.Spicy salad 150

2.Broth with meatballs 150/100

.Kiev style cutlet with potatoes 120/100

.Bread

.Tea with lemon 150

"Delicacy"

1.Salad “Delicacy” 150

2.Solyanka mixed meat 250

.Beefsteak “appetizing” with vegetables 170/100

.Bread

.Oriental coffee 100

When compiling this type of menu (Appendix 1), a variety of dishes and culinary products were selected by type of raw material (fish, meat, poultry, vegetables) and by culinary processing methods (boiled, poached, fried, stewed, baked). It is equally important in each specific case to correctly select a side dish for the main product.

2.4 Analysis of the restaurant’s production program

The production program of the hot shop is drawn up based on the assortment of dishes sold through the sales area, i.e. according to the proposed menu types, both free choice and business lunch.

To carry out the production program in a restaurant, the calculation of the quantity of product is not carried out using the calculation method in accordance with the daily plan - the menu in accordance with the formula:

Q = q*n / 1000, (2.1)

Q - weight of a product of this type in kg by gross and net weight;

n is the number of dishes sold per day;

q is the norm for adding the product to one dish (from the Collection of Technological Standards in grams).

At the Continental restaurant, no calculations are made to determine the amount of raw material costs. And in a simplified form, there is a raw material consumption sheet with the optimal amount of product reserves, which is compiled on the basis of the removed balances at the end of each shift. It roughly looks like a table:

Table 2.1 Summary sheet of raw material consumption.

Name of products Weight of products Gross, kilograms 12 Grapes 2.0 Oranges 2.5 Apples 4.0 Bananas 2.0 Wheat, rye bread 20 pike perch 5.0 Sturgeon 3.0 Carp 5.0 Beef 5.0 Pork 5.0 Beef tongue 5.0 Chicken 5.0 Boiled chicken-B sturgeon alyk 0, 75 Sweet curd 1.0 Bell pepper 2.0 Fresh champignons 5.0 Canned berries in syrup 3.0 Wheat flour 10.0 Eggs 100 Potatoes 30 Carrots 1.1 Assorted seasonings Rice cereal 2.5

The entire list of raw materials and products is about 70 items.

The variety of processed raw materials, the sale of products consumed locally in large quantities, and the direct impact of their quality on public health require strict adherence to the rules of the sanitary regime in production and control over the quality of food. Therefore, of great importance for the correct organization of the technological process at a given catering enterprise is the chefs’ compliance with the norms for the input of raw materials in accordance with the approved recipes.

The basis for calculating the number of products is the production program of the enterprise.

Type of products supplied to the enterprise: raw materials, semi-finished products, frozen semi-finished products. Depending on the initial product, the consumption rates of the product, the yield of the semi-finished product and the finished product are determined. The calculation is based on the consumption rate of raw materials and semi-finished products per serving of food. The working moment of calculation is presented in tables according to the form (Table 2.2.).

Table 2.2 Summary table for calculation of raw materials.

Name of the product, semi-finished productName of the dish, productTotal, kgBaked shrimpJulienne with mushrooms Cheese sticks/omelet Food norm for 1 p., gTotal quantityProduct norm for 1 p., gTotal quantityProduct norm for 1 p., gTotal quantityFrozen raw shrimp 1043.953, 95 Potatoes 1033.923.92 Cheese 2.10.0880.33.73.78 Butter 30.115100.45100.250.82 Sour cream 501.9502.254.15 Fresh white mushrooms 1516.86.8 Wheat flour 2.50.0952.50.11 20 .21Eggs 12.9246Rusks 200.920.92Milk 300.750.75Ham 15.60.390.39

2.5 Calculation of the number of workers in the hot shop

The number of employees is calculated using the formula:

Ν = Σ Α / 3600* Τ cm * λ, (3.13)

Where ΣΑ - total number of man-seconds;

Τ - shift duration per hour;

Ν calculation = Ν* Κ cm, (3.14)

Where Ν - number of employees;

Κ - shift ratio = 1.62

Table 3.18 Calculation of hot shop workers

Name of dishes Number of dishes per day Standard time per second Number of people - seconds 1234 Rostov soup 1013013001234 Broth with meatballs 101501500 Noodle soup 101501500 Solyanka sb meat 101801800 Borscht 101701700 Boiled pike perch 15801200 Su dak in batter 152503750 Donskoe fillet 151201800 Pike-perch in the village style 151402100 Fried sturgeon 20901800 Sturgeon minced meat 152203300 Escalope with tomato 1080800 Languette 1070700 Chop cutlet 1060600 Rump steak 12 80960Beefsteak121501800Beef with prunes15801200Lula - Kebab181602880Kiev cutlet201202400Cutlet nat. Chicken 151101650 Beef Stroganoff 181302340 Red sauce 860480 Boiled potatoes 121001200 Fried potatoes 201703400 Potatoes. Puree 101201200 Hawaiian rice 1060600 Steamed vegetables 560300 Mushrooms in sour cream 20801600 Baked mushrooms 1260720 Mazuriki 131201560 Chicken julienne 201002000 Total 58990

Ν calculation = 2 people per shift. In the Continental restaurant, these calculations correspond to the number of cooks working in the hot shop, i.e. 2 people per shift.

In total, two chefs are assigned to the hot shop when placing an order, but one of them helps with cooking in the cold shop. In total, the restaurant employs three cooks per shift and one kitchen worker, who peels vegetables and cleans production premises (sanitizing floors, ovens and kitchen utensils).

Washers and kitchen helpers are part of the production team.

The complexity of the work depends on the category.

2.6 Production workers' return to work schedule

A correctly developed and observed work and rest regime at the enterprise ensures increased labor productivity, improved quality of products, and reduces occupational injuries. In order to establish the work schedule at the designed enterprise, a work schedule is drawn up. When drawing up a schedule for employees (cooks) to go to work, effective working hours are calculated at the beginning.

Table 2.3 production workers’ return to work schedule

No. Full name 1234567 Break time per shift Fri.Sat.Sun.Mon.Tue.Wed.Thu. 1 2 3 4 5 6 7 81 brigade: Ivanov V.A. Petrov S.A. Galchenko N.S. Brovkin L.I. 2nd brigade: Donin R.V. Kislova E.M. Serova R.I. Ruslanova I.R. Head about: Tkachenko N.I.9 00-900 900-900 900-900 900-900B B B 9 00-1700B B B 9 00-900 900-900 900-900 900-900 900-1700900-900 900-900 900-900 900-900B B B 9 00-1700B B B 9 00-900 900-900 900-900 900-900 900-1700900-900 900-900 900-900 900-900B B B 9 00-1700V V V V 9 00-9

Hot shops are organized at enterprises performing the full production cycle. The hot shop is the main workshop of a catering enterprise, in which the technological process of food preparation is completed: heat treatment of products and semi-finished products, cooking broth, preparation of soups, sauces, side dishes, main courses is carried out, as well as heat treatment of products for cold and sweet dishes. In addition, the workshop prepares hot drinks and bakes flour confectionery products (pies, pies, kulebyaki, etc.) for clear broths. From the hot shop, ready-made meals go directly to dispensers for sale to consumers.

The hot shop occupies a central place in a catering enterprise. In the case where the hot shop serves several sales areas located on different floors, it is advisable to locate it on the same floor with the sales area that has the largest number of seats. On all other floors there should be serving rooms with a stove for frying portioned dishes and food warmers. The supply of these dispensing stations with finished products is ensured using lifts.

The hot shop should have a convenient connection with the procurement shops, with storage facilities and a convenient connection with the cold shop, distribution and sales area, washing kitchen utensils.

Dishes produced in a hot shop are distinguished according to the following main characteristics:

type of raw materials used- from potatoes, vegetables and mushrooms; from cereals, legumes and pasta; from eggs and cottage cheese; from fish and seafood; from meat and meat products; from poultry, game, rabbit, etc.;

cooking method - boiled, stewed, stewed, fried, baked;

nature of consumption - soups, main courses, side dishes, drinks, etc.;

purpose- for dietary, school meals, etc.;

consistency- liquid, semi-liquid, thick, puree, viscous, crumbly.

Hot shop dishes must comply with the requirements of state standards, industry and enterprise standards, collections of recipes for dishes and culinary products, technical specifications and be produced according to technological instructions and maps, technical and technological maps in compliance with sanitary rules for public catering establishments.

The production program of the hot shop is drawn up on the basis of the assortment of dishes sold through the sales area, the assortment of culinary products sold through buffets and retail chain enterprises (cooking shops, trays).

Microclimate of a hot shop. According to labor organization requirements, the temperature should not exceed 23 °C, therefore the supply and exhaust ventilation should be more powerful (air movement speed - 1-2 m/s); relative humidity - 60-70%. To reduce exposure to infrared rays emitted by heated frying surfaces, the stove area should be 45-50 times smaller than the floor area.

The operating mode of the hot shop depends on the operating mode of the enterprise (sales floor) and the forms of release of finished products. In order to successfully cope with the production program, hot shop workers must begin work no later than 2 hours before the opening of the sales area.

; The hot shop must be equipped with modern equipment: thermal, refrigeration, mechanical and non-mechanical: stoves, ovens, cooking boilers, electric frying pans, electric fryers, refrigerated cabinets, as well as production tables and shelving.

Depending on the type and power, it is planned to use mechanical equipment in the hot shop (universal P-P drive, machine for preparing mashed potatoes).

Equipment for the hot shop is selected according to the standards for equipping with commercial, technological and refrigeration equipment in accordance with the type and number of seats in the enterprise, its operating mode, the maximum load of the sales area during peak hours, as well as forms of service. So, in restaurants, where the first

dishes are prepared in small batches; fewer stationary digesters are required than in canteens with the same number of seats (Table 14).

Table 14

Selection of equipment for the hot shop of a public canteen for 100 seats