Public catering is a set of enterprises. Classification of public catering establishments, general requirements. Terms and Definitions
Catering. Terms and Definitions.
GOST R 50647-94
Foreword
1. Developed by the All-Russian Institute of Nutrition.
2. Introduced by the Technical Committee for Standardization TC 347 “Trade and public catering services”.
3. Approved and put into effect by the Resolution of the Gosstandart of Russia dated 02.21.94 No. 35.
4. Introduced for the first time.
Introduction
The terms established in the standard are arranged in a systematic order reflecting the system of concepts in this area of knowledge.
There is one standardized term for each concept.
Unacceptable synonyms are shown in parentheses after the standardized term and are marked with the mark “Ndp”.
The part of the term enclosed in parentheses may be omitted when the term is used in standardization documents.
The presence of square brackets in a terminology entry means that it includes two terms that have common terminology.
In the alphabetical index, these terms are listed separately with the article number indicated.
The above definitions can, if necessary, be changed by introducing derivative signs into them, revealing the meanings of the terms used in them, indicating the objects that are included in the scope of the concept being defined. Changes should not violate the scope and content of the concepts defined in this standard.
In cases where the term contains all the necessary and sufficient features of the concept, the definition is not given, and a dash is inserted instead.
Terms and definitions of general technical concepts necessary for understanding the text of the standard are given in Appendix A.
Standardized terms are in bold, their abbreviated short forms are in light, and synonyms are in italics *.
* Note
Due to the fact that it is technically impossible to implement the above, terms in bold will be highlighted and synonyms will be enclosed in triangular brackets.
1 area of use
This standard establishes terms and definitions of basic concepts in the field of catering.
The terms established by this standard are mandatory for use in all types of documentation and literature (for this scientific and technical branch) included in the scope of standardization work and / or using the results of these works.
This standard should be used in conjunction with GOST 16814, GOST 17481, GOST 18447, GOST 19477, GOST 28322.
Throughout this standard, references are made to the following standards:
- GOST 16814-88 Bakery production. Terms and Definitions.
- GOST 17481-72 Technological processes in the confectionery industry. Terms and Definitions.
- GOST 19477-74 Canned fruits and vegetables. Technological processes. Terms and Definitions.
- GOST 28322-89 By-products of fruits and vegetables. Terms and Definitions.
3. General concepts
1. PUBLIC CATERING: a set of enterprises of various organizational and legal forms and citizens-entrepreneurs engaged in the production, sale and organization of consumption of culinary products.
2. PUBLIC CATERING ENTERPRISE: an enterprise intended for the production of culinary products, flour confectionery and bakery products, their sale and (or) organization of consumption.
3. PROCESSING ENTERPRISE [SHOP] (PUBLIC CATERING): a public catering enterprise (shop) intended for the centralized mechanized production of culinary products, flour confectionery and bakery products and supplying them to pre-production enterprises, culinary stores and retail trade enterprises.
4. PREPARING ENTERPRISE (PUBLIC CATERING): a public catering enterprise that prepares dishes from semi-finished products and culinary products, their implementation and organization of consumption.
5. SPECIALIZED ENTERPRISE (PUBLIC CATERING): a public catering enterprise of any type that develops and sells culinary products homogeneous in terms of assortment, taking into account the specifics of service and organization of consumer leisure.
6. NETWORK OF ENTERPRISES (PUBLIC CATERING); CHAIN: a set of catering establishments.
7. REGULATION FOR NETWORK DEVELOPMENT: an indicator expressed by the ratio of the established number of places in the network of public catering enterprises to the estimated number of consumers.
8. SECURITY OF THE POPULATION WITH A NETWORK: an indicator expressed by the ratio of the actual number of places in the network of public catering enterprises to the estimated number of consumers.
9. DEGREE OF SUPPLY WITH THE NETWORK (Ndp.<уровень обеспеченности сетью>): the ratio of the actual number of places of public catering establishments to the standardized number, expressed as a percentage.
10. PUBLIC CATERING SERVICE: the result of the activities of enterprises and citizens-entrepreneurs to meet the needs of the population in food and leisure activities.
11. SERVICE PROVIDER: a public catering enterprise and a citizen-entrepreneur performing work on the production, sale and organization of consumption of culinary products.
12. CONSUMER OF SERVICE (public catering): a citizen who uses the services of food, services, leisure.
13. SERVICE PROCESS (in public catering): a set of operations performed by the contractor in direct contact with the consumer of services when selling culinary products and organizing leisure activities.
14. METHOD OF SERVICING CONSUMERS (public catering): a method of selling public catering products to consumers.
Note. There are two service methods: waiter, bartender, bartender, salesperson, or self-service.
15. FORM OF SERVICE TO CONSUMERS (PUBLIC FOOD): an organizational method, which is a variety or combination of methods of serving consumers of public catering products.
Note. An example of forms of service can be the sale of culinary products through vending machines or self-checkout tables, as a "buffet", the release of packaged meals.
16. RATIONAL FOOD: food for consumers, organized taking into account the physiological needs for nutrients and the established diet.
18. COMPLETE LUNCH (BREAKFAST, afternoon tea, dinner): a set of dishes and products for meals, compiled taking into account the requirements of a balanced diet for meals at lunch (breakfast, afternoon tea, dinner).
19. DAILY DIET: a food ration that includes a complete lunch, breakfast, afternoon tea, dinner.
20. QUALITY OF CULINARY PRODUCTS: properties of culinary products that determine their suitability for further processing and / or consumption, safety for consumer health, stability of composition and consumer properties.
4. Methods of culinary processing of food
21. CULINARY FOOD PROCESSING: the impact on food products in order to give them properties that make them suitable for further processing and / or consumption.
22. MECHANICAL CULINARY PROCESSING (Ndp.<первичная обработка, холодная обработка>): culinary processing of food products by mechanical methods for the manufacture of dishes, culinary products and semi-finished products.
23. CHEMICAL COOKING PROCESSING: culinary processing of food products by chemical methods in order to produce culinary semi-finished products.
24. HEAT COOKING PROCESSING: culinary processing of food products, which consists in heating them in order to bring them to a predetermined degree of culinary readiness.
25. COOKING PREPARATION; READINESS: a set of specified physicochemical, structural and mechanical, organoleptic indicators of the quality of a dish and culinary product, which determine their suitability for eating.
26. CUTTING: mechanical culinary processing, which consists in dividing food into pieces of a certain size and shape using a cutting tool or mechanism.
27. SHALING: cutting vegetables into small, narrow pieces or thin, narrow strips.
28. BREADING: mechanical culinary processing, which consists in applying breading to the surface of a semi-finished product.
Note. Flour, rusks, sliced wheat bread, etc. are used as breading.
29. BEATING: mechanical culinary treatment, which consists in intensively mixing one or more products in order to obtain a loose, fluffy or foamy mass.
30. PORTIONING:
31. STUFFING: mechanical culinary processing, which consists in filling specially prepared products with minced meat.
32. WIPE: mechanical cooking, which consists in grinding the product by forcing it through sieves to give a homogeneous consistency.
33. FISHING: mechanical culinary processing, which consists in the introduction of vegetables or other products provided for by the recipe, into special cuts in pieces of meat, poultry, game or fish.
34. LOOSENING: mechanical culinary processing of products, which consists in partial destruction of the structure of the connective tissue to accelerate the cooking process.
35. MARINATING: chemical culinary treatment, which consists in keeping products in solutions of food organic acids in order to give the finished products a specific taste, aroma and consistency.
36. SULFITATION OF PELIED POTATO: chemical culinary treatment of peeled potatoes with sulfurous anhydride or solutions of salts of sulfurous acid in order to prevent browning.
37. COOKING: thermal cooking of food in an aquatic environment or an atmosphere of water vapor.
38. STARTING UP: cooking food in a small amount of liquid or in its own juice.
39. STEWING: simmering food with the addition of spices and seasonings or sauce.
Note ... Food can be fried before stewing.
40. FRYING: thermal cooking of products in order to bring them to culinary readiness at a temperature that ensures the formation of a specific crust on their surface.
41. ROASTING: short-term frying of products without bringing them to culinary readiness in order to give the finished products the desired organoleptic properties.
42. PASSING: frying selected foods with fat at 120 ° C in order to extract aromas and colors.
Note. The flour is sautéed without fat at a temperature of 150 ° C.
43. BAKING: thermal cooking of products in the chamber of heating devices in order to bring them to culinary readiness and crust formation.
Note. Roasting is carried out with the addition of various products according to the recipe.
44. BAKING VEGETABLES: roasting coarsely chopped vegetables on a frying top without fat.
45. HEATING DISHES (CULINARY PRODUCTS): heat cooking of frozen or chilled food (culinary products) by heating to a temperature of 80–90 ° C in the center of the food.
46. THERMOSTATING DISHES: maintaining the preset temperature of food during serving or during delivery to the place of consumption.
47. COOLING COOKING PRODUCTS: culinary processing, which consists in lowering the temperature of culinary products in order to bring them to culinary readiness, storage or further use.
48. INTENSIVE COOLING OF CULINARY PRODUCTS: rapid cooling of culinary products to low positive temperatures, carried out in special refrigeration equipment, in order to preserve the quality and increase the shelf life.
5. Culinary products
49. CULINARY PRODUCTS: a set of dishes, culinary products and culinary semi-finished products.
50. CULINARY SEMI-FINISHED PRODUCT; semi-finished product: a food product or a combination of products that have passed one or more stages of culinary processing without being cooked.
51. CULINARY SEMI-FINISHED PRODUCT OF A HIGH DEGREE OF PREPARATION: a culinary semi-finished product from which, as a result of the minimum necessary technological operations, a dish or culinary product is obtained.
52. COOKING PRODUCT: a food product or a combination of products brought to culinary readiness.
53. FLOUR CULINARY PRODUCT: a culinary product of a predetermined shape made from dough, in most cases with minced meat.
Note. Pastry culinary products include, for example, pies, pies, whites, donuts, pizza.
54. DISH: food product or a combination of products and semi-finished products, brought to culinary readiness, portioned and decorated.
55. CHILLED MEAL (COOKING PRODUCT): a dish (culinary product) subjected to intensive cooling.
56. ORDERED DISH (Ndp.<порционное блюдо>): a dish that requires individual preparation and execution after receiving an order from a consumer.
57. BANQUET DISH: a dish with an original design, prepared for ceremonial receptions.
58. BRANDED DISH: a dish prepared on the basis of a new recipe and technology or a new type of raw material and reflects the specifics of the given enterprise.
59. SIDE DISH: A portion of a dish served with a main ingredient to enhance nutritional value, flavor and appearance.
60. SAUS (Ndp.<подлива, подливка>): a component of a dish that has a different consistency, used in the preparation of a dish or served to improve its taste and aroma.
Index of terms
DISH 54
BANQUET DISH 57
CHILLED DISH 55
ORDERED DISH 56
<Блюдо порционное> 56
FIRM DISH 58
Cooking 37
BEATING 29
SIDE DISH 59
Readiness 25
COOKING PREPARATION 25
FRY 40
PACKED BREAKFAST 18
BAKING 43
CULINARY PRODUCT 52
CULINARY FLOUR PRODUCT 52
COOLED COOKING PRODUCT 55
SERVICE PROVIDER 11
CULINARY QUALITY 20
MARINATING 35
CUSTOMER SERVICE METHOD 14
CUTTING 26
NETWORK DEVELOPMENT STANDARD 7
LUNCH PACKAGED 18
ROASTING 41
SECURITY
POPULATION NETWORK 9
<Обработка первичная> 22
TREATMENT
CULINARY MECHANICAL 22
TREATMENT
CULINARY HEAT 24
TREATMENT
CULINARY CHEMICAL 23
FOOD PROCESSING
PRODUCTS CULINARY 21
<Обработка холодная> 22
COOLING
CULINARY PRODUCTS 47
COOLING COOLING INTENSIVE 48
BREEDING 28
PASSING 42
PUBLIC FOOD 1
RATIONAL FOOD 16
<Подлива> 60
<Подливка> 60
BAKING VEGETABLES 44
PACKED afternoon tea 18
Semi-finished product 50
SEMI-FINISHED CULINARY PRODUCT 50
SEMIFINISHED
CULINARY HIGH
DEGREES OF PREPAREDNESS 51
PORTIONING 30
PREPARATORY ENTERPRISE (PUBLIC CATERING) 4
PREPARATORY FACTORY (PUBLIC CATERING) 3
COMPANY
PUBLIC CATERING 2
SPECIALIZED ENTERPRISE (PUBLIC CATERING) 5
CONSUMER OF SERVICE (PUBLIC CATERING) 12
INCREASE 38
CULINARY PRODUCTS 29
WIPE 32
MAINTENANCE PROCESS
(PUBLIC CATERING) 13
HEATING THE DISHES 45
WARMING UP
CULINARY PRODUCTS 45
Diet 17
DAILY DIET 19
RIPPING 34
Network 6
CHAIN OF ENTERPRISES (PUBLIC CATERING) 6
SAUCE 60
DEGREE
NETWORK SECURITY 9
SULFITATION
PEELED POTATO 36
THERMOSTATING DISHES 46
EXTINGUISHING 39
DINNER PACKAGED 18
<Уровень обеспеченности сетью> 9
SERVICE
(PUBLIC CATERING) 10
Stuffing 31
CONSUMER SERVICE FORM
(PUBLIC CATERING) 15
PREPARATION WORKSHOP (PUBLIC FOOD) 3
SHOULDER 27
SPEEDING 33
Appendix A
(informational)
General concepts used in public catering
1. PUBLIC FOOD COMBINE: an industrial and economic complex consisting of procurement and pre-procurement public catering enterprises with a single technological process for preparing products, as well as cooking shops and auxiliary services.
2. SCHOOL COOKING FACTORY (Nrk. School base canteen): a procurement enterprise for the production of culinary products included in the diet of schoolchildren, and supplying them with school canteens and canteens.
3. ON-BOARD FOOD SHOP: a catering shop at the airport, designed for cooking, picking, short-term storage and delivery of food to aircraft.
4. DINING ROOM: a public catering establishment or catering for a certain contingent of consumers, which produces and sells dishes in accordance with a menu that is varied on days of the week.
5. DIET DINING: a dining room specializing in the preparation and sale of dietary meals.
6. DINING ROOM-DISTRIBUTOR: a dining room that sells finished products received from other catering establishments.
7. RESTAURANT: a public catering enterprise with a wide range of complex dishes, including custom-made and branded, wine and vodka, tobacco and confectionery products, an increased level of service in combination with the organization of recreation.
8. CAR RESTAURANT: a restaurant in a specially equipped long-distance train carriage, designed to serve food for passengers on the way.
9. CAFE: an enterprise for organizing food and recreation for consumers with the provision of a limited range of products in comparison with a restaurant. Sells branded, customized dishes, products, drinks.
Note. A cafe can specialize, for example, according to a certain contingent of consumers (youth cafes, children's cafes) and assortment (ice cream parlors, dairy cafes, pastry shops).
10. AUTOMATIC ENTERPRISE: an enterprise that sells products of a certain range through vending machines.
11. BAR: a catering establishment with a bar counter selling mixed, strong alcoholic, low-alcoholic and non-alcoholic drinks, snacks, flour confectionery and bakery products, purchased goods.
Note. A bar can specialize, for example, in the range of products sold or the method of its preparation (dairy, cocktail bar, beer, wine, grill bar), as well as in the specifics of customer service (video bar, variety bar).
12. ZAKUSOCHNAYA: an enterprise with a limited assortment of dishes of simple preparation from a certain type of raw material, intended for quick service of consumers with intermediate meals.
13. BUFFET: a structural subdivision of the enterprise intended for the sale of flour confectionery and bakery products, purchased goods and a limited range of simple cooking dishes.
14. COOKERY STORE [DEPARTMENT]: a shop [department] in the public catering system that sells culinary products, semi-finished products, flour confectionery and bakery products, purchased goods to the population.
15. HALL OF THE ENTERPRISE (PUBLIC CATERING); hall (Nrk. dining room, trading hall): specially equipped premises of a public catering enterprise, intended for the sale and organization of consumption of finished culinary products.
16. CAPACITY OF THE HALL (Nr. Capacity of the enterprise): the capacity of the hall to simultaneously accommodate the number of consumers provided for by the standards, expressed by the number of seats.
17. LOCATION (Nrk. Seat): part of the hall area, equipped in accordance with the standards to serve one consumer.
18. TURNOVER OF PLACES: the frequency of use of places for a certain period of time.
19. DISTRIBUTION: a specially equipped room, part of a hall or production premises of an enterprise, intended for the collection and delivery of finished culinary products and confectionery products to consumers or waiters.
20. SANDWICH: culinary product consisting of a slice of bread with various products according to the recipe.
Note. Sandwiches are open and closed.
21. SNACK (Nr. Cold dish): a dish served at the beginning of a meal.
22. SOUP (Nrk. First course): a liquid dish prepared with broths, broths, kvass, milk and fermented milk products.
23. SWEET DISH (Nr. Third dish): a dish prepared from fruit and berry raw materials, milk and products of their processing with the addition of sugar, eggs, gelling, flavoring and aromatic substances.
24. DRINK (Nr. Third dish in public catering):
25. CRUTON: baked semi-finished product in the form of a curly cake made of unsweetened dough for serving banquet snacks and dishes.
26. TARTALLET: baked semi-finished product in the form of a basket made of unsweetened dough for serving snacks.
27. VOLOVAN: baked semi-finished product in the form of two corrugated flat cakes, oval or round, with a recess inside, from unleavened puff pastry for serving banquet snacks.
28. PROFITROLI: baked semi-finished product in the form of small balls of choux pastry.
29. TOUNDS: slices of bread of a given shape and size, dried or fried in oil.
30. CUTLET MASS: chopped pulp of meat, poultry or fish with the addition of bread.
31. KNEL MASS: chopped, mashed and whipped pulp of meat, poultry or fish with the addition of other products according to the recipe.
32. FARSH: chopped or mashed mass of products that have been preliminarily subjected to mechanical or heat treatment.
33. BATTLE: a batter into which pieces of the product are dipped before deep-fried.
34. LIEZON: a mixture of raw eggs, salt, milk or water, in which the semi-finished product is moistened before breading.
35. MENU (Nr. Price list): a list of dishes, culinary, flour confectionery and bakery products, purchased goods offered to the consumer in a public catering enterprise, with an indication, as a rule, of weight and price.
36. PORTION: the mass or volume of the dish intended for a single intake by one consumer.
37. RECIPE (CULINARY PRODUCTS) (Nr. Layout): a standardized list of raw materials, products and semi-finished products for the production of a set amount of culinary products.
38. WASTE DURING CULINARY PROCESSING (Nr. Waste during primary processing): food and technical residues generated in the process of mechanical culinary processing.
39. LOSSES DURING COOKING PROCESSING: decrease in the mass of food products in the process of production of culinary products.
Document Notes:
The document is recognized as a national standard from the date of entry into force of the Federal Law "On Technical Regulation" dated December 27, 2002 No. 184-FZ.
The application of this document is carried out on a voluntary basis, with the exception of mandatory requirements ensuring the achievement of the goals of the legislation of the Russian Federation on technical regulation.
(Resolution of the State Standard of the Russian Federation of June 27, 2003 No. 63).
Resolution of the Gosstandart of the Russian Federation of June 27, 2003 No. 63 became invalid on January 30, 2004 in connection with the publication
(Resolution of the Gosstandart of the Russian Federation of January 30, 2004 No. 3.)
The application of this document is carried out without fail in terms of the requirements of Article 46 of the Federal Law "On Technical Regulation"
(dated 27.12.2002 No. 184-FZ)
Public catering is an industry that is widely developed in many countries. Currently, there are a huge number of enterprises carrying out a similar process. And the options offered by these organizations are great. Different types of dishes, cuisines and a wide selection of culinary products are offered to consumers in any country. However, in order for this activity to develop successfully, it is necessary to comply with many requirements.
In this case, these requirements should be followed carefully. What is included in such conditions? And what can happen if you do not follow the rules of catering? Detailed information is presented in detail in the current article.
Industry as a service
Today around the world there are a huge variety of catering establishments. This includes bars, all kinds of coffee shops, pizzerias and much, much more. They can also be classified into public and private enterprises. But it should be remembered that public catering is an area of activity that is designed to feed people not only tasty, but also high-quality products. In its manifestation, this industry is the provision of services, and they must be performed at the proper level.
Not only a person's health depends on this service, but also his life. There are a lot of confirmations for this opinion, and any adult tries to take it seriously. Of course, there have been cases when health damage was inflicted not only on adults, but also on children. And for them, in turn, it is much more difficult to endure any diseases or infections. Someone may argue, but sometimes a dangerous infection can be contracted through food.
Relationship with trade
Trade and catering are closely related. The thing is that the two industries under consideration largely depend on each other, excluding only some product options. The main goal of the establishments is to make a profit. Trade also operates on this principle. Of course, not all trade enterprises offer food products, but there are many such places. And such a business is relevant at any time.
People have always spent, spend and will spend money on food. In this case, catering products are very diverse. Catering establishments offer dishes from almost any cuisine in the world. And it is necessary to monitor the proper quality of these products very strictly. Otherwise, the institution may not only suffer materially (absence of visitors, imposition of a fine for inadequate quality, etc.), but also be closed on the strict recommendations of the relevant authorities or authorities.
Observing GOSTs (30389-2013, 30389-95, etc.)
To carry out the work of public catering and the procedure for passing certification for its services, it is necessary to comply with certain GOST standards. Public catering also goes through a classification procedure, depending on the nature of the enterprise's activities.
This includes many factors, ranging from the conditions of service and the qualifications of personnel, ending with the time of service of visitors (consumers) and the range of products sold. Of course, it is also necessary to provide all conditions for preserving the life and health of consumers, equip drive or pedestrian access to the enterprise, illuminate the adjacent territory and improve it. Compliance with these and many more requirements becomes the way for the implementation of this activity. Otherwise, the organization of a catering establishment will probably not take place.
Product quality
Naturally, all conditions must be met at the maximum level. This will help not only attract consumers, but also save a lot of time, money and effort on correcting shortcomings. Along with this, the quality of the products must be constantly taken into account. Catering products must also be manufactured and meet certain standards. Each food service establishment may differ slightly, but the general principle must be followed.
The correct conditions for storing, processing, processing and preparing food are the key to the success of this enterprise. The existing procedure for such actions must be strictly observed. Surely anyone will want to use only high-quality products that have all the necessary properties. In situations where a manufacturer manufactures and sells a low-quality product, its financial performance decreases.
Deficit of specialists
Any enterprise has its own collection of catering. Most cafes and restaurants face a huge problem that prevents them from achieving the desired results. What is it? Despite the fact that at present there are many specialized educational institutions, professional courses in the preparation of high-quality culinary products, not all specialists in this field are close to ideal.
A simple example: a visitor comes to a restaurant and wants to enter into the menu not only the name, composition and price of the dish he wants to order. What else does he need if all this is written in the menu? Caloric content of products! In order to register this item in the menu, specialists are needed who are able to correctly draw up technological maps. Such employees know how to calculate tables of fats, proteins, carbohydrates that make up meals. This is also an important criterion in the conduct of such a case.
Guidance document
The Food Service Recipe Book is a guiding document. This document contains all the information that production chefs need to know. It indicates the weight and names of the products included in the dishes, the volume and weight of the finished product (yield), sets the size and procedure for the application of waste standards during the thermal and primary processing of products, the consumption of raw materials, the sequence of technological processes, temperature regimes for the preparation of culinary products and dishes, and much other.
Such documents are constantly updated and maintained at the level of changes that occur in the industry. If the product contains any food additives, dyes, preservatives, then the development of their formulation must go through a mandatory procedure of agreement with the regulatory authorities. It is necessary to indicate the contraindications for the use of these additives for certain human diseases.
Clear requirements
The public catering recipe is compiled in a certain way so that the norms for the weight of the finished product take into account the losses that will occur as a result of processing or preparing the dish. All the detailed conditions for the heat treatment of vegetables are also prescribed. For some dishes, they must initially be boiled in the skin and only then separated from it, for others, they must first be peeled from the skin and then boiled. And these are not all instructions for the preparation and processing of products.
As mentioned earlier, in different enterprises such norms are practically the same, but there are also differences. It depends exactly on what kind of products are manufactured and sold by these enterprises. Of course, the direct recipe for dishes in different establishments may differ, and the cooking technique may not be the same. The main thing is exactly how the products are stored, processed, and how accurately they comply with the established standards. For non-compliance with these procedures, the institution (enterprise) is fined or another form of liability is applied.
Cooking difference
The collection of recipes for public catering includes a huge mass of different processes, product compositions, techniques for its preparation and processing. It would seem, why such detailed summaries of rules and regulations? It is clear that any chef knows his business and has certain skills in this activity. And what about a cook who has changed his place of work? In the previous place, only dishes of the Soviet era were prepared (for example), and in the new place, guests are offered only exquisite dishes of European or Chinese cuisine.
Perhaps many of the components that make up a particular dish, this chef has never used, does not know how to cook them correctly. Of course, in most cases there are special people who will teach the necessary skills in cooking or serving a dish, but experience comes over the years. If a product is improperly cleaned or processed, it is very easy to harm the life and health of the consumer. And this is extremely serious.
Fatal error
Catering is a rather painstaking job. Here you need a full awareness of the rigor of the process and an understanding that food is the most important criterion in this industry. There are cases when the owners are forced to pay huge fines, close the establishments, or even were criminally liable for non-compliance, violation of generally accepted norms. Yes, of course, if a piece of tiles fell off at the entrance to the establishment, it’s not scary. They called the repairman, put him on glue - and that's the end of it.
And what awaits the owner in whom such a situation has occurred: a young man orders an expensive pizza with seafood and he comes across a particle (splinter) of a shell? She got there because the cook poorly processed a certain seafood. And the result? Perhaps worst of all, the visitor will be disabled. Why? Everything is very simple - a splinter can easily injure the esophagus, with the result that the consequences can be very sad. Who will be held responsible for what happened? How exactly will it be incurred? And will it be incurred at all? These questions relate to a different topic, but the fact of a colossal mistake is obvious. And the worst thing is that the consumer was unable to prevent a similar situation, which was allowed by the institution's specialist.
Personal choice
Yes, a similar incident can occur in a private institution, but are government agencies insured against such incidents? How many cases are there of mass poisoning in kindergartens and schools? There are a lot of them! The canteens, of course, adhere to the required recipe for catering establishments, so what's the deal? There can be many options. However, it is clear that such situations should not occur. Using such illustrative examples, one can very well understand why and why detailed regulatory documents are drawn up. Products must not only be properly prepared, but also stored, processed, processed, and followed by the necessary rules.
Many people express the opinion that it is safer to cook and eat food at home, rather than risking your health, and at the same time paying money for it. However, one should not consider it so categorically. Nevertheless, for the most part, almost all catering establishments try to approach the process responsibly and make sure that everything is in order: a high-quality selection of the necessary personnel is carried out, only high-quality products for cooking are purchased, all sanitary standards are maintained.
Division into classes
In addition to the fact that there are various kinds of catering establishments, there is also their class difference. Public catering is an industry that also has its own stratification into “economical” and “rich”. The classification takes place according to many parameters, such as the level and conditions of customer service, the quality of the services provided, the qualifications of personnel, and the range of products offered.
But such divisions into a certain class occur among restaurants, bars, private enterprises. Typically, cafes are not subdivided into classes. What are these classes and what are their differences? The establishment of the first has a harmonious and comfortable atmosphere, a certain choice of services, an assortment of specialties and drinks of simple preparation. Top-class establishments have a unique and comfortable atmosphere, original specialties and customized dishes, original cocktails and drinks. Luxury establishments have a refined atmosphere and a particularly high level of comfort, a wide range of services, typical specialties and drinks that are difficult to prepare.
Going on a trip
Of course, the cost of services that were chosen by consumers and visitors also varies from the choice of one class or another. Public catering is an area where the quality of a product largely depends on how much consumers are willing to spend on it. Of course, cheap food can also be tasty and of high quality, but fine food always stands out against that background.
There is a huge variety of different tours around the world, they are purchased for a certain cost. Again, the price of these vouchers may vary from company to company, from the conditions included in the tour and many other criteria. Such vouchers can also either include food (a person pays for a voucher, which already includes food), or not. In the second case, tourists independently decide where they want to eat. Is the travel agency responsible for the included catering services? Yes, because she is obliged to study the matter carefully.
Way to success
Production in public catering plays a major role. As mentioned above, it is divided into several stages: preparation of the necessary documentation, the availability and equipment of the necessary areas for cooking, work with the professional skills of the personnel. It is customary to observe all these and many other aspects at the proper level, not only for the preservation of people's health, they are also necessary for the development of the institution. In a place where visitors try and love them, there will always be guests. It is unchanging! And a favorable environment to give good memories not only to customers, but also to the employees of this institution.
Public catering (O.P.) : a set of enterprises of various organizational and legal forms and citizens - entrepreneurs engaged in the production, sale and organization of consumption of culinary products. Public catering enterprise : an enterprise intended for the production of culinary products, flour confectionery and bakery products, their sale and (or) the organization of consumption. Procurement enterprise [shop] (OP) : a public catering enterprise [shop] intended for the centralized mechanized production of culinary products, flour confectionery and bakery products and supplying them to preparatory enterprises, culinary stores and retail trade enterprises. Finishing plant (O.P.): a public catering enterprise that prepares meals from semi-finished products and culinary products, sells them and organizes consumption.
Specialized Enterprise (O.P.): public catering enterprise of any type that develops and sells culinary products of the same assortment, taking into account the specifics of service and organization of consumers' leisure.
Raw materials : starting products for further processing.
Culinary products: a set of dishes, culinary products and culinary semi-finished products. Culinary semi-finished product ; semi-finished product: a food product or a combination of products that have passed one or more stages of culinary processing without bringing to readiness. Culinary readiness : a set of specified physicochemical, structural and mechanical, organoleptic indicators of the quality of food and culinary products, which determine their suitability for eating. Flour culinary product: a culinary product of a given shape from dough, in most cases with minced meat (pies, pies, belyashi, donuts, pizza). Pastry: given form, from dough with increased soda - m of sugar and fat. Dish: a food product or a combination of products and semi-finished products, brought to culinary readiness, portioned and decorated. Ordered dish : a dish that requires individual preparation and registration after receiving an order from a consumer. Banquet dish : a dish with an original design, prepared for ceremonial receptions. Specialty of the house : a dish prepared on the basis of a new recipe and technology or a new type of raw material and reflects the specifics of a given enterprise. A portion : the mass or volume of the dish intended for a single intake by one consumer. Menu : a list of dishes, culinary, flour confectionery and bakery products, purchased goods offered to the consumer in a public catering enterprise, indicating, as a rule, weight and price. Waste from cooking : food and technical residues formed in the process of mechanical culinary processing. Cooking loss : reducing the mass of food products in the production of culinary products. Recipe: a standardized list of raw materials, products and semi-finished products for the production of a specified amount of culinary products. Cruton : baked semi-finished product in the form of a curly cake made of unsweetened dough for serving banquet snacks and dishes. Tartlet : baked semi-finished product in the form of a basket of unsweetened dough for serving snacks. Volovan : baked semi-finished product in the form of two corrugated flat cakes, oval or round, with a recess inside, from unleavened puff pastry for serving banquet snacks. Profiteroles : baked semi-finished product in the form of small balls of choux pastry.
Toast: slices of bread of a given shape and size, dried or fried in oil. Cutlet mass : chopped pulp of meat, poultry or fish with the addition of bread. Knelnaya mass : chopped, mashed and whipped pulp of meat, poultry or fish with the addition of other products according to the recipe. Ground meat : crushed or wiped mass of products that have been preliminarily subjected to mechanical or heat treatment. Batter: a batter in which pieces of the product are dipped before deep-frying. Lieson : a mixture of raw eggs, salt, milk or water, in which the semi-finished product is moistened before breading.
ApprovedDecree
Gosstandart of Russia
dated February 21, 1994 N 35
Date of introduction 07/01/94
STATE STANDARD OF THE RUSSIAN FEDERATION
CATERING
TERMS AND DEFINITIONS
GOST R 50647-94
CATERING. TERMS AND DEFINITIONS
Foreword
1. Developed by the All-Russian Institute of Nutrition.
2. Introduced by the Technical Committee for Standardization TK 347
"Services of trade and public catering".
3. Approved and put into effect by the Resolution of the State Standard
Russia from 21.02.94 N 35.
4. Introduced for the first time.
Introduction
The terms established in the standard are located in
systematic order, reflecting the system of concepts of this
areas of knowledge.
There is one standardized term for each concept.
Inadmissible terms - synonyms are given in
parentheses after the standardized term and denoted
marked "Ndp".
The part of a term enclosed in parentheses can be omitted
when using the term in standardization documents.
The presence of square brackets in a terminology entry means
that it includes two terms that have common terms.
The alphabetical index lists these terms separately from
indicating the article number.
The above definitions can be changed if necessary,
by introducing derived characteristics into them, revealing the values of the used
in them terms, indicating the objects included in the scope of the defined
concepts. Changes should not violate the scope and content of the concepts,
defined in this standard.
In cases where the term contains all the necessary and
sufficient criteria for the concept, the definition is not given, and instead of
a dash is placed on it.
Terms and definitions of general technical concepts required for
understanding of the text of the standard are given in Appendix A.
Standardized terms are in bold type, their
short forms represented by abbreviation are light, and
synonyms - in italics.
1 area of use
This International Standard specifies terms and definitions
basic concepts in the field of public catering.
The terms established by this standard are mandatory for
application in all types of documentation and literature (for this
scientific and technical industry) included in the scope of work on
standardization and / or using the results of these works.
This standard should be applied in conjunction with GOST 16814,
GOST 17481, GOST 18447, GOST 19477, GOST 28322.
Throughout this document, references are made to the following
standards:
GOST 16814-88 Bakery production. Terms and
definitions.
GOST 17481-72 Technological processes in the confectionery
industry. Terms and Definitions.
GOST 19477-74 Canned fruits and vegetables. Technological processes.
Terms and Definitions.
GOST 28322-89 By-products of fruits and vegetables. Terms and
definitions.
3. General concepts
1. PUBLIC CATERING: a set of enterprises of various
organizational and legal forms and citizens - entrepreneurs,
engaged in the production, sale and organization of consumption
culinary products.
2. PUBLIC CATERING ENTERPRISE: an enterprise
intended for the production of culinary products, flour
confectionery and bakery products, their sale and (or) organization
consumption.
3. PROCESSING PLANT [SHOP] (PUBLIC FOOD):
a public catering enterprise [shop] intended for
centralized mechanized production of culinary
products, flour confectionery and bakery products and their supply
preparatory enterprises, food shops and enterprises
retail.
4. PREPARATORY FACTORY (PUBLIC CATERING):
food service provider
dishes from semi-finished products and culinary products, their implementation and
organization of consumption.
5. SPECIALIZED ENTERPRISE (PUBLIC CATERING):
any type of catering enterprise that produces and
selling culinary products of a homogeneous assortment with
taking into account the specifics of service and organization of consumer leisure.
6. NETWORK OF ENTERPRISES (PUBLIC CATERING); NETWORK:
a set of catering establishments.
7. NETWORK DEVELOPMENT STANDARD: an indicator expressed by the attitude
the established number of places in the network of public catering establishments to
the estimated number of consumers.
8. SECURITY OF THE POPULATION WITH THE NETWORK: an indicator expressed
the ratio of the actual number of places in the network of public enterprises
supply to the estimated number of consumers.
9. DEGREE OF SUPPLY WITH THE NETWORK (Ndp.<уровень обеспеченности
network>): the ratio of the actual number of sites of enterprises
catering to rationed, expressed as a percentage.
10. PUBLIC CATERING SERVICE: result of activity
enterprises and citizens - entrepreneurs to meet
the needs of the population for food and leisure activities.
11. SERVICE PROVIDER: catering company and
citizen - an entrepreneur performing production work,
realization and organization of consumption of culinary products.
12. CONSUMER OF SERVICE (catering): citizen,
using catering, service, leisure services.
13. SERVICE PROCESS (in public catering):
a set of operations performed by the performer when
direct contact with the consumer of services during the implementation
culinary products and leisure activities.
14. CONSUMER SERVICE METHOD (catering):
way of selling public catering products to consumers.
Note. There are two service methods: service
waiter, bartender, bartender, salesperson, or self-service.
15. FORM OF SERVICE FOR CONSUMERS (PUBLIC CATERING):
organizational technique, which is a kind or
combination of customer service methods
Catering.
Note. An example of service forms would be implementation
culinary products through vending machines or tables
self-settlement, buffet-style, vacation packaged
dinners.
16. RATIONAL FOOD: food for consumers, organized with
taking into account the physiological needs for nutrients and
set power mode.
17. DIET: a set of dishes recommended to the consumer and
products, assembled by type of food intake in accordance with
the requirements of a balanced diet.
18. PACKAGED LUNCH [BREAKFAST, MIDDLE, DINNER]: a set of dishes
and products for eating, compiled taking into account the requirements
rational nutrition for meals at lunchtime [breakfast, afternoon tea,
dinner].
19. DAILY DIET: a diet that includes
complete lunch, breakfast, afternoon tea, dinner.
20. QUALITY OF CULINARY PRODUCTS: properties of culinary
products that determine their suitability for further processing
and / or consumption of food, safety for the health of consumers,
stability of composition and consumer properties.
4. Methods of culinary processing of food
21. CULINARY FOOD PROCESSING: impact on
food products in order to give them the properties that make them
suitable for further processing and / or consumption.
22. MECHANICAL CULINARY PROCESSING (Ndp.<первичная
processing, cold processing>): food processing
products by mechanical means for the purpose of making dishes,
culinary products and semi-finished products.
23. CHEMICAL COOKING: COOKING
food products by chemical methods for the manufacture
culinary semi-finished products.
24. HEAT COOKING: COOKING
food products, which consists in heating them in order to bring them to
a given degree of culinary readiness.
25. COOKING PREPARATION; PREPAREDNESS: a set of pre-set
physical - chemical, structural - mechanical, organoleptic
indicators of the quality of the dish and culinary product that determine them
suitability for human consumption.
26. CUTTING: mechanical culinary processing, which consists of
in dividing food into pieces of a certain size and shape
using a cutting tool or mechanism.
27. SHALING: cutting vegetables into small, narrow pieces or
thin, narrow stripes.
28. BREADING: mechanical cooking,
which consists in applying breading to the surface of the semi-finished product.
Note. Flour, rusks are used as breading
crumbs, sliced wheat bread, etc.
29. BEATING: mechanical culinary processing,
consisting in intensive mixing of one or more
products in order to obtain a loose, fluffy or foamy mass.
30. PORTIONING:
31. STUFFING: mechanical culinary processing,
which consists in filling with minced meat specially prepared
products.
32. WIPE: mechanical cooking,
which consists in crushing the product by forcing it through
sieves to give a homogeneous consistency.
33. FISHING: mechanical culinary processing,
consisting in the introduction of vegetables or other products,
prescribed by the recipe, into special cuts in pieces of meat,
carcasses of poultry, game or fish.
34. LOOPING: mechanical culinary processing of products,
consisting in the partial destruction of the structure of the connecting
fabrics to speed up the warm processing process.
35. MARINATING: chemical culinary treatment,
which consists in keeping products in food solutions
organic acids, with the aim of imparting to finished products
specific taste, aroma and consistency.
36. SULFITATION OF PEELED POTATOES: chemical culinary
treatment of peeled potatoes with sulfur dioxide or solutions
salts of sulfurous acid in order to prevent browning.
37. COOKING: thermal cooking of food in water
environment or atmosphere of water vapor.
38. STARTING UP: cooking food in small quantities
liquid or in its own juice.
39. STEWING: simmering food with the addition of spices and
seasonings or sauce.
Note. Food can be fried before stewing.
40. FRYING: heat cooking food for the purpose of
bringing to culinary readiness at a temperature that provides
the formation of a specific crust on their surface.
41. ROASTING: briefly frying food without bringing them
to culinary readiness in order to give finished products
given organoleptic properties.
42. PASSING: frying certain types of food with fat when
temperature 120 degrees. C in order to extract aromatic and
dyes.
Note. The flour is sautéed without fat at a temperature
150 deg. C.
43. BAKING: thermal cooking of food in
the chamber of heating devices in order to bring them to the culinary
readiness and crust formation.
Note. Baking is carried out with the addition of various
products according to the recipe.
44. BAKING VEGETABLES: Roasting coarsely chopped vegetables on
frying top without fat.
45. HEATING THE DISHES [COOKIES]: warm cooking
processing frozen or chilled food [culinary products]
warming up to a temperature of 80 - 90 degrees. C in the center of the product.
46. THERMOSTATING DISHES: maintaining the set temperature
dishes at serving or upon delivery to the place of consumption.
47. COOLING OF CULINARY PRODUCTS: cooking,
which consists in lowering the temperature of culinary products in order to
bringing it to culinary readiness, storage or further
use.
48. INTENSIVE COOLING OF CULINARY PRODUCTS: fast
cooling culinary products to low freezing temperatures,
produced in special refrigeration equipment, with the aim of
maintaining the quality and increasing the shelf life.
5. Culinary products
49. CULINARY PRODUCTS: a set of dishes, culinary
products and culinary semi-finished products.
50. CULINARY SEMI-FINISHED PRODUCT; semi-finished product: food product or
combination of products that have gone through one or more stages
culinary processing without bringing to readiness.
51. CULINARY SEMI-FINISHED PRODUCT OF HIGH DEGREE OF READY:
culinary semi-finished product, of which, as a result, the minimum
necessary technological operations receive a dish or culinary
product.
52. COOKING PRODUCT: food or combination
products brought to culinary readiness.
53. FLOUR CULINARY PRODUCT: a culinary product of a given
dough forms, in most cases with minced meat.
Note. Pastry culinary products include, for example,
pies, pies, whites, donuts, pizza.
54. DISH: food or combination of food and
semi-finished products, brought to culinary readiness,
portioned and decorated.
55. CHILLED DISH [COOKING PRODUCT]: a dish [culinary
product], subjected to intensive cooling.
56. ORDERED DISH (Ndp.<порционное блюдо>): a dish that requires
individual preparation and registration after receiving the order
from the consumer.
57. BANQUET DISH: a dish with an original design,
prepared for ceremonial receptions.
58. BRANDED DISH: a dish prepared on the basis of a new
formulations and technologies or a new type of raw material and reflective
the specifics of this enterprise.
59. SIDE DISH: part of the dish served with the main component with
the purpose of increasing nutritional value, variety of taste and appearance
species.
60. SAUS (Ndp.<подлива, подливка>): a dish component having
different consistency used in the cooking process
food or served with it to improve the taste and aroma.
ALPHABETIC INDEX OF TERMS
DISH 54
BANQUET DISH 57
CHILLED DISH 55
ORDERED DISH 56
<Блюдо порционное> 56
FIRM DISH 58
Cooking 37
BEATING 29
SIDE DISH 59
Readiness 25
COOKING PREPARATION 25
FRY 40
PACKED BREAKFAST 18
BAKING 43
CULINARY PRODUCT 52
CULINARY FLOUR PRODUCT 52
COOLED COOKING PRODUCT 55
SERVICE PROVIDER 11
CULINARY QUALITY 20
MARINATING 35
CONSUMER SERVICE METHOD (PUBLIC FOOD) 14
CUTTING 26
NETWORK DEVELOPMENT STANDARD 7
LUNCH PACKAGED 18
ROASTING 41
SECURITY OF THE POPULATION WITH THE NETWORK 9
<Обработка первичная> 22
CULINARY MECHANICAL PROCESSING 22
COOKING THERMAL PROCESSING 24
CULINARY CHEMICAL PROCESSING 23
CULINARY FOOD PROCESSING 21
<Обработка холодная> 22
COOLING CULINARY PRODUCTS 47
COOLING COOLING INTENSIVE 48
BREEDING 28
PASSING 42
PUBLIC FOOD 1
RATIONAL FOOD 16
<Подлива> 60
<Подливка> 60
BAKING VEGETABLES 44
PACKED afternoon tea 18
Semi-finished product 50
SEMI-FINISHED CULINARY PRODUCT 50
SEMI-FINISHED CULINARY PRODUCT OF HIGH DEGREE OF PREPARATION 51
PORTIONING 30
PREPARATORY ENTERPRISE (PUBLIC CATERING) 4
PREPARATORY FACTORY (PUBLIC CATERING) 3
CATERING FACTORY 2
SPECIALIZED ENTERPRISE (PUBLIC CATERING) 5
CONSUMER OF SERVICE (PUBLIC CATERING) 12
INCREASE 38
CULINARY PRODUCTS 29
WIPE 32
SERVICE PROCESS (PUBLIC FOOD) 13
HEATING THE DISHES 45
HEATING COOKIES 45
Diet 17
DAILY DIET 19
RIPPING 34
Network 6
CHAIN OF ENTERPRISES (PUBLIC CATERING) 6
SAUCE 60
DEGREE OF NETWORK SECURITY 9
PEELED POTATO SULFITATION 36
THERMOSTATING DISHES 46
EXTINGUISHING 39
DINNER PACKAGED 18
<Уровень обеспеченности сетью> 9
SERVICE (PUBLIC CATERING) 10
Stuffing 31
CONSUMER SERVICE FORM (PUBLIC CATERING) 15
PREPARATION WORKSHOP (PUBLIC FOOD) 3
SHOULDER 27
SPEEDING 33
Appendix A
(informational)
GENERAL CONCEPTS USED IN PUBLIC FOOD
1. PUBLIC FOOD PLANT: production -
economic complex, consisting of procurement and pre-procurement
catering establishments with a unified technological
the process of preparing products, as well as grocery stores and
support services.
2. SCHOOL COOKING FACTORY (Nr. School basic
canteen): a procurement enterprise for the production of a culinary
products included in the diet of schoolchildren, and supply
school canteens and canteens.
3. ON-BOARD FOOD SHOP: catering shop at
airport intended for preparation, picking,
short-term storage and delivery of food on airplanes.
4. DINING ROOM: public or serving a specific
consumer contingent public catering enterprise,
producing and selling dishes in accordance with a variety of
days of the week menu.
5. DIET DINING: a dining room specializing in
preparation and implementation of dietary meals.
6. DINING ROOM - DISTRIBUTOR: a dining room that sells ready-made
products received from other catering establishments.
7. RESTAURANT: a catering establishment with a wide
assortment of dishes of complex preparation, including customized and
branded, wine and vodka, tobacco and confectionery products,
an increased level of service combined with the organization of recreation.
8. CAR - RESTAURANT: a restaurant in a specially equipped
long-distance train carriage, designed for
catering for passengers on the way.
9. CAFE: catering and recreation company
consumers with limited compared to
restaurant product range. Implements branded, customized
dishes, products, drinks.
Note. A cafe can specialize, for example, in
a certain contingent of consumers (youth cafes, children's cafes)
and by assortment (cafe - ice cream, cafe - dairy, cafe -
confectionery).
10. ENTERPRISE - AUTOMATIC: an enterprise that carries out
sale of products of a certain range through trade
automatic machines.
11. BAR: a catering establishment with a bar counter,
selling mixed, strong alcoholic, low-alcoholic and
soft drinks, snacks, flour confectionery and bakery
products, purchased goods.
Note. The bar can specialize in, for example,
the range of products sold or the method of its preparation
(milk, cocktail - bar, beer, wine, grill - bar), as well
on the specifics of customer service (video bar, variety show - bar).
12. DINER: a limited-food business
uncomplicated preparation from a certain type of raw material,
designed for quick customer service
intermediate food.
13. BUFFET: structural division of the enterprise,
intended for the sale of flour confectionery and bakery
products, purchased goods and a limited range of dishes
uncomplicated preparation.
14. STORE [DEPARTMENT] COOKERY: store [department] in the system
public catering that sells culinary products to the population,
semi-finished products, flour confectionery and bakery products, purchased
goods.
15. HALL OF THE ENTERPRISE (PUBLIC CATERING); hall (Nrk.
dining room, trading floor): specially equipped room
catering establishments intended for the sale
and organization of consumption of finished culinary products.
16. CAPACITY OF THE HALL (Nr. Capacity of the enterprise): capacity
halls simultaneously accommodate the number of
consumers, expressed by the number of seats.
17. PLACE (Nrk. Seat): part of the hall area,
equipped in accordance with the standards for the service of one
consumer.
18. TURNOVER OF PLACES: the frequency of use of places for
a certain period of time.
19. DISTRIBUTION: specially equipped room, part of the hall
or production premises of an enterprise intended for
completing and dispensing finished culinary products and
confectionery to consumers or waiters.
20. SANDWICH: culinary product consisting of a slice of bread
with various products according to the recipe.
Note. Sandwiches are open and closed.
21. STARTER (Nr. Cold dish): dish served at the beginning
eating.
22. SOUP (Nrk. First course): a liquid dish prepared on
broths, broths, kvass, milk and fermented milk products.
23. SWEET MEAL (Nr. Third course): a dish prepared
from fruit and berry raw materials, milk and products of their processing, with
adding sugar, eggs, gelling, flavoring and aromatic
substances.
24. DRINK (Nr. Third dish in public catering):
25. CRUTON: baked semi-finished product in the form of a curly cake made from
unsweetened dough for serving banquet snacks and dishes.
26. TARTALETT: baked semi-finished product in the form of a basket from
unsweetened dough for serving snacks.
27. VOLOVAN: baked semi-finished product in the form of two corrugated
flat cakes, oval or round, with a notch inside, from unleavened
puff pastry for serving banquet snacks.
28. PROFITROLES: baked semi-finished product in the form of small balls
from choux pastry.
29. GRUNKI: pieces of bread of a given shape and size,
dried or fried in oil.
30. CUTLET MASS: chopped pulp of meat, poultry or fish
with the addition of bread.
31. KNEL MASS: chopped, mashed and whipped pulp
meat, poultry or fish with the addition of other products according to
recipe.
32. FARSH: chopped or mashed mass of products,
previously subjected to mechanical or heat treatment.
33. BATTLE: batter into which pieces of product are dipped
before deep-frying.
34. LIEZON: a mixture of raw eggs, salt, milk or water in which
moisten the semi-finished product before breading.
35. MENU (Nr. Price list): a list of dishes, culinary, flour
confectionery and bakery products, purchased goods offered
to a consumer in a catering establishment, indicating how
usually masses and prices.
36. PORTION: The mass or volume of the dish intended for
single dose by one consumer.
37. RECIPE (CULINARY PRODUCTS) (Nr. Layout):
standardized list of raw materials, products and semi-finished products for
production of a set amount of culinary products.
38. WASTE IN CULINARY PROCESSING (Nr. Waste in primary
processing): food and technical residues formed in the process
mechanical culinary processing.
39. LOSSES DURING CULINARY PROCESSING: a decrease in the mass of food
products during the production of culinary products.
________________________________________________________________
< Термины, набранные полужирным шрифтом выделены большими буквами,
and synonyms are in triangle brackets>
