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

2024 Author: Howard Calhoun | [email protected]. Last modified: 2023-12-17 10:16

In restaurants, cafes, canteens with a workshop production structure, special rooms are allocated for the preparation of hot and cold dishes. At low-capacity enterprises, separate places are created for these purposes in the general production space. In the article, we will consider what a cold shop is.

General information

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

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

The menu of a first-class restaurant should include at least ten dishes daily, and at least 15 dishes in a top-class restaurant. The production program is formed in accordance with the assortment that is sold in the trading floor, culinary stores, as well as sent to buffets and other enterprises.

Cold shop description

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

Specifics

Organization of the work of the cold shop is carried out taking into account its features. In particular, products after preparation and portioning are not subjected to repeated heat treatment. In this regard, it is necessary to ensure strict implementation of sanitary rules. The cook of the cold shop, in addition, must observe personal hygiene. Dishes must be prepared in such quantities that can be sold in a short time. Taking into account the fact that heat-treated and non-heat-treated products are used as raw materials, it is necessary to strictly limit the production of meat and fish, boiled and raw vegetables. At enterprises of small capacity, universal places are created. There is a consistent preparation of dishes according to the production program. The organization of the work of a cold shop at a large enterprise involves the creationspecialized places.

Mechanical Equipment

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

• cuts of boiled and raw vegetables;
• squeezing juice from various fruits;
• whipping cream, mousses, sambuco, sour cream;
• mixing vinaigrettes and other salads.

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

Low temperature units

The temperature of the dishes served on the distribution line should not exceed 10-14 degrees. In this regard, the workshop must be equipped with a sufficient amount of refrigeration equipment. Special cabinets are used to store ready-made dishes and the products from which they are made. In addition, work in the cold shop is carried out on production tables with low-temperature cabinets. They are present: a container and a slide for salad. Low-temperature counters are used for dispensing and storing ice cream. To obtain ice for its subsequent use in the manufacture of cold drinks, cocktails in bars and restaurants, special ice makers are used. Equipment selectiondepends on the production capacity, the number of finished products and the products to be stored.

Other equipment

The number of tables depends on the number of people working at the same time. At the same time, the layout of the cold shop should be drawn up so that each employee has at least one and a half meters of space. Washing of greens, vegetables, fruits is carried out in mobile or stationary baths. For these purposes, a modular table equipped with an integrated washing compartment can also serve. Before being sent for sale, finished products are placed in mobile racks. In restaurants, the cold shop is equipped with a dispensing counter.

Tools

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

• Egg cutters.
• Knives (gastronomic: for cutting ham, butter, cheese, sausage; knife-fork; figured; chef's troika).
• Oil scraper.
• Tomato cutters.
• Manual juicers.
• Forms for mousses, jelly, aspic dishes.
• Cutting boards.
• Folding accessories.

Creation of production sites

In the cold shop of a restaurant or other enterprise with a wide range of snacks and dishes, technological lines are allocated for their preparation. Separate places are created on them where:

• Production of vinaigrettes and other salads.
• Cutting gastronomicfish and meat products.
• Portioning and decorating dishes.
• Production of jellied products, soups, sweet drinks, sandwiches.

At the workplaces for cooking vinaigrettes and other salads, a bath or a table with a built-in container for washing greens and fresh vegetables is used. Cutting raw and cooked products is carried out on different cutting boards using chef's three knives.

Characteristics of the cold shop: cooking features

All space should be divided into sections. The workplace is equipped with two production tables. One of them cuts vegetables, mixes ingredients and dressing vinaigrettes and other salads. This table can be modulated sectional or conventional. On the other side, portioning and decoration of salads are carried out for subsequent sale on the trading floor. For these purposes, it is advisable to purchase a modulated sectional table with a low-temperature cabinet. Scales are installed on it, dishes with a ready dish, dimensional equipment for portioning (salad cutlery, shovels, spoons) are placed on the right. To the left on the table are plates for snacks, salad bowls and other utensils. This is where the product design takes place. Before him, the preparation of products used as decoration is carried out. It includes slicing boiled eggs, tomatoes, lemons, carbonate, greens, and so on. For this, special devices and tools are used. Prepared foods are stored in refrigeratedsections.

Gastronomic products and snacks

At the place of their preparation, cutting, portioning and decoration of dishes from fish and meat products are carried out. Tables for small mechanized equipment are installed here. Gastronomic knives are used for manual cutting of products. Portion weight control is carried out using table scales.

Aspic dishes

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

• portion weight control scales;
• chef's three knives;
• chopping boards;
• trays for laying out weighed products.

Before serving ready meals, food is prepared. To do this, knives are used for curly cutting and carbonizing, recesses of various shapes, etc. Fish and meat portions are placed in prepared trays, forms, dishes, then decorated with food, poured using a special spoon. After that, the finished products are placed in a low-temperature cabinet. If the aspic is prepared in a tray, it is cut into portions during the holiday. They are subsequently transferred to special plates and other tableware. Special blades are used for this.

Sandwiches

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

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

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

Soups

They are in high demand during the summer season. Cold soups include okroshka, botvinya, beetroot, and so on. They are prepared from vegetables and other products on beetroot broth, bread kvass, and also from fruits. Dishes are released chilled to 12-14 degrees. When implemented, food ice is used to maintain it, which is produced by an ice machine.

Meat and other products, vegetables needed for making cold soups are subjected to heat treatment in a hot shop. After that, they are cooled and cut into strips or small cubes. This is done manually or using special mechanized cutting equipment. The onion is chopped with a knife and rubbed with a wooden pestle with a small amount of s alt until juice appears. Before cooking, fresh cucumbers are peeled and cut by hand or machine.

Sweet soups are made on fruit broths. The basis of such dishes are dried or fresh berries and fruits. Before heat treatment, they are sorted out and washed using mesh liners or a colander. Berries are used as a whole, pears, apples are cut on a vegetable cutter. Before that, using a special device, seed nests are removed. Dishes are released with pasta, rice and so on. Fruit garnishes and decoctions for sweet soups are prepared in a hot workshop.

Sweet dishes

These include jelly, jelly, sambuki, mousses and so on. A bath is installed at the workplace for the preparation of such dishes,production table equipped with a low-temperature cabinet, scales (desktop). In addition, a variety of inventory, molds, tableware, tools are used. To perform various operations, a universal drive with interchangeable mechanisms is used. For example, it is used when whipping mousses, cream, rubbing fruit.

The products needed for cooking are sorted out and washed under running water in a colander. Berries and fruits can be sold in their natural form with cream, milk, sugar. Gelated dishes are prepared using freshly squeezed juice. To obtain it, special devices and devices are used. Syrups are brewed in a hot shop. The finished product is poured into trays, molds. Syrups for mousses are whipped with the help of universal mechanisms to a replaceable drive. Ready meals are sold in dessert bowls or bowls.

Other products

Drinks and compotes of own production (from rose hips, cranberries, lemons, etc.) are produced in a hot workshop and then cooled. After that, they are divided into portions (poured into glasses). For the preparation of drinks from fresh apples, a special device is used. This device removes the seed nest in one motion and divides the fruit into 6-8 cloves. The preparation of soft ice cream at large catering enterprises is carried out using a freezer. Short-term storage and sale of products is carried out through a low-temperature section or a counter. ice cream holidayit is produced in metal bowls with fillers or in its natural form. Portioning is carried out with special spoons.

Features of work

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

Preparation of labor-intensive dishes is carried out in the evening. These, for example, include aspic, jellies, compotes, kissels, and so on. During preparation, at the beginning of the shift, inventory, utensils are selected, products are distributed according to the production assignment. With a rational organization of work, this takes no more than 20 minutes. Specialists receive assignments in accordance with their qualifications. The foreman monitors how safety precautions are observed in the cold shop, the technology of cooking. He is also responsible for the continuity of the production process, preventing interruptions in customer service. At enterprises with a large volume of production, a division of labor into operations is introduced. This takes into account the qualifications of specialists.