Introduction 3

Merchandising of products used in confectionery 5

Cooking the cake "Bird's milk" 15

Cooking cake "Eclair with butter cream" 16

Characteristics of the electric stove EP-2M 21

Organization of the work of the confectionery shop 24

Organization of the work of premises for baking products 29

Occupational health and safety 33

Fundamentals of nutritional physiology, sanitation and hygiene 36

Economic part 41

Conclusion 42

Appendix 44

References 45

Introduction

The health of the working people largely depends on correct, scientifically based, well-organized nutrition. A feature of its organization is that food must not only quantitatively, but also qualitatively meet the physiological needs and capabilities of the human body.

In modern conditions, public catering is gradually moving to the path of industrialization. Modern enterprises equipped with perfect technical means are being created; they use progressive technology, introduce scientific organization of labor and production, apply new forms of service.

In the assortment of public catering enterprises, along with dishes from meat, fish, vegetables, eggs and dairy products, flour culinary and confectionery products occupy a large place: pancakes, pancakes, pies, pies, pies, pies, pastries, cakes, cookies, gingerbread, etc. These products are of great variety and high quality.

Flour confectionery products are of great importance in the nutrition of the population. Their basis is flour, which contains a significant amount of carbohydrates in the form of starch, as well as vegetable proteins. Starch is converted into sugar in the body and serves as the main source of energy, proteins are the plastic material for building cells and tissues. Sugar is added to most flour confectionery products, as a result of which they are enriched with easily digestible carbohydrates. Eggs, used in the manufacture of many products, contain complete proteins, fats and vitamins.

Thanks to the use of eggs, fats (butter, margarine) or products rich in fats (milk, cream, sour cream), the content of vitamins in confectionery products is increased. In their manufacture, spices and other substances are used that not only improve the taste and aroma, but also accelerate the assimilation of these products.

In recent years, the production of semi-finished products for the preparation of confectionery has increased: yeast, shortbread, puff pastry, cream, lipstick, etc.

Semi-finished products of various types are produced in the confectionery shops of factories - blanks and delivered to pre-cooking enterprises and culinary shops. Centralized production of semi-finished products improves the quality of products and organizes the technological process in the most rational way.

In the conditions of modern production, the confectioner must have certain knowledge and the necessary practical skills. According to the qualification characteristic, the confectioner must know: the main properties of raw materials and semi-finished products used for the preparation of confectionery; types of flour and its properties; range of manufactured products; methods of organoleptic assessment of the quality of raw materials and semi-finished products; technology and mode of preparation of confectionery products, as well as creams and lipsticks; ways to finish products with lipstick, marzipan, chocolate and cream; rules for the technical operation of equipment, ways of economical consumption of energy, fuel; the procedure for using the collection of recipes; requirements for the quality of products, types of defects and ways to prevent and eliminate them; advanced work practices, rational methods of labor organization and requirements for the maintenance of workplaces; safety at work, sanitation and hygiene rules, as well as internal labor regulations.

The confectioner needs to have a good sense of smell and subtle taste sensations, skillfully combine flavoring substances in various proportions to obtain products with a pleasant delicate taste and aroma.

Merchandising of products used in confectionery

Flour

Wheat flour is a powdered product that is obtained by grinding wheat grains.

In confectionery products use the highest, first and second grade. Flour is included in all types of dough, which are prepared at catering establishments.

Wheat flour of the highest grade- very soft, fine grinding, white color with a slight creamy tint, sweet taste.

Cakes, cakes, waffles, as well as the best biscuits and various products from yeast dough are prepared from this flour.

Wheat flour I varieties- soft, but less fine grinding than premium flour, white, but slightly yellowish, this flour is used to make gingerbread, cookies and other products from yeast dough.

Wheat flour II varieties- coarser grinding than premium flour, its color is white, with a noticeably yellowish or grayish tinge. Used in small quantities in the manufacture of inexpensive varieties of gingerbread and cookies.

The quality of flour is determined by color, humidity, grinding size, smell, taste, acidity, content and amount of proteins, carbohydrates, fats, enzymes, minerals, harmful and metallic impurities.

The chemical composition of flour depends on the composition of wheat, the type of flour and the grinding mode.

The color of the lower grades of flour is darker and more heterogeneous. It depends on the color and amount of bran. Flour of the highest and first grades is white with a creamy tint. By color, in many cases it is possible to roughly determine the grade of flour.

The moisture content of flour is of great importance both during storage and in the preparation of products from yeast and other types of dough. According to the standard, flour consists of 14.5% and should not exceed 15%. All recipes are designed for this humidity. In flour with high humidity, favorable conditions are created for the development of mold and infection with flour pests. When baking from such flour, the output of the product is reduced, in addition, when using flour with high humidity, the flour consumption rate increases. Tentatively, humidity can be determined by strongly squeezing a handful of flour into a fist. If a lump forms, then the flour has a high moisture content, if the flour crumbles in the palm of your hand, then its moisture content is normal.

Flour that has even a slight foreign smell can be used (in the absence of other signs of poor quality) only after laboratory analysis for the preparation of products with spices or fruit fillings, however, such flour cannot be used for biscuit, shortbread, puff pastry products that have a delicate aroma. Flour with a slightly bitter taste can be used with the permission of laboratory analysis for the preparation of gingerbread, because. in the preparation of the dough, burnt sugar and spices are added to mask this aftertaste.

Depending on the content of gluten, flour is divided into three groups:

1) 28%, 2) 28-36%, 3) 40%.

Flour with a small amount of gluten is used to make biscuit and shortbread dough, and with a large amount - to make yeast, puff pastry. The quality of flour depends not only on the gluten content, but also on its quality. Good quality gluten cream color, elastic, does not stick to hands, resilient, able to absorb a lot of water. If such gluten is included in the composition of the flour, then the flour is called “strong”. Dough made from such flour of normal consistency, elastic, holds gases well. Products made from such a dough retain their shape during proofing and baking. Gluten of this quality, after washing, forms a sticky, gray, crumbly, low-elastic mass. Such gluten gives "weak" flour.

"Weak flour" - obtained from frost-damaged or pest-damaged grain. Dough made from such flour does not retain moisture well, liquefies, and has a weak gas-retaining ability. This indicator is especially important for flour, from which yeast dough is prepared.

The gas-forming ability of flour is called the measured amount of carbon dioxide that is formed in a certain time, when kneading flour with yeast and water, at 30 ° C. The higher the gaseous method of flour, the better the quality of the products obtained from it.

Carbon dioxide is formed in dough from sugar glucose by the action of enzymes found in yeast and flour. The more glucose in the test, the more carbon dioxide it contains.

From flour with low gaseousness, products are obtained with insufficient volume, fine porous, and their crusts are poorly stained. Flour of the second grade has good gas formation, the method for determining gasity is the ability to produce in laboratory conditions by experimental kneading and fermentation with a small amount of dough.

When storing flour in bags, they are first opened, cleaned from the outside of dust and opened along the seam with a special knife.

The flour is shaken out of the bags under the sifters. The remains of flour in bags cannot be used for the manufacture of flour products, because. they contain dust and fibers, grass seeds, metal impurities.

When sifting flour, foreign impurities are removed: it is enriched with oxygen, air, which contributes to the deepening of the rise of the dough. In winter, flour is brought into a warm room in advance so that it warms up to t 12 ° C.

Sugar is a white crystalline powder produced from sugar cane and sugar beets.

Sugar - sand contains 99.7% sucrose and 0.14% moisture, completely dissolves in water, tastes sweet. Sugar is stored in a dry, ventilated area, otherwise it becomes sticky. Adds taste to flour and confectionery products, increases calorie content and changes the structure of the dough. Sugar limits the swelling of the gluten, thereby reducing the water absorption capacity of the flour and reducing the elasticity of the dough. An increased amount of sugar inflames the dough: the products are glassy.

Before use, sugar is sifted through a sieve (to eliminate) with cells of no more than 3 minutes, you can use a flour sifter, dissolve.

Powdered sugar

It is used in the manufacture of creams, wafers, cookies, etc. It should be finely ground and sifted through a sieve before use to eliminate larger particles. In the absence of powdered sugar, it is prepared from granulated sugar by grinding.

At public catering establishments, refined powder made from refined sugar is used.

Butter- produced from cream, it contains up to 82.5% fat, vitamins A, D, E. Butter can be salted and melted, without foreign odors and flavors, with a uniform color (from white to cream). If the surface of the oil is cleaned or covered with mold, that pure butter goes for creams for the preparation of the mass of biscuits. Before use, the butter is sometimes melted, filtered through a sieve and added to the dough, lubricated with cake molds, for a golden biscuit. Butter increases the calorie content of products, improves taste, enhances their aroma.

Butter is not salty, you can replace it with salty, but taking into account the salt it contains. In the manufacture of cream, salted butter cannot be used. In the manufacture of all confectionery products, except for puffs, butter biscuits and cream, butter can be replaced with melted butter (1 kg of butter corresponds to 840 g of melted butter), it is recommended to store the butter at t 2-4 ° C in a warm room in a carefully sealed container, under the influence of HO2 light, the oil deteriorates.

Milk consists of H2O and solids, or dry residue, which includes milk fat, proteins, milk sugar and other substances.

Milk is a valuable nutritious product, has a pleasant taste and contains almost all nutrients necessary for the body. For the preparation of confectionery products, fresh milk and canned products are used. They improve the taste of the product and increase their nutritional value.

Whole milk contains fats, proteins, milk sugar and vitamins. It should be white with a yellowish tint, without foreign tastes and odors.

Milk is used mainly for the preparation of yeast dough and creams. It quickly deteriorates (turns sour), so it should be immediately sold, and if necessary, stored, heated to a boil. Before use, the milk is filtered through a sieve with meshes of 0.5 mm. Store milk in the refrigerator at t not higher than 8 ° C and not lower than 0 ° C for no more than 20 hours. All types of milk must be pasteurized.

Dairy cream 10, 20 and 35% fat are produced. Their taste is pleasant, slightly sweet, white color with a yellowish tint. In the confectionery industry, cream is used to make cream, and as milk substitutes.

For whipping, 35% fat is most suitable. Before whipping, they are pre-cooled. Condensed cream is obtained in the same way as condensed milk, and packaged in cans or barrels. Dry cream contains no more than 7% moisture. Use and store them in the same way as powdered milk.

Condensed milk with sugar obtained by evaporating up to 1/3 of the volume of whole or skimmed milk with the addition of syrup sugar. Store it in a hermetically sealed container in a warehouse with unregulated temperature. Condensed milk used for the preparation of confectionery products is preheated to 40°C and then filtered through a 0.5mm sieve.

Eggs- a high-calorie product, widely used in the manufacture of confectionery, contains proteins, fats, minerals and other substances. Eggs, due to their properties, improve the taste of products, give them porosity.

Egg white has binding properties, is a good foaming agent, retains sugar, which explains its use in the production of creams, marshmallows, airy and some other types of dough. The volume of protein, when whipped, increases seven times, the addition of sugar reduces the volume by 1.5 times.

The yolk of an egg is rich in proteins, fats and vitamins (A, D, B1, B2 and PP). Thanks to lecithin, the yolk is a good emulsifier. A large number of yolks makes it possible to obtain a stable emulsion of water and fat in the batter, which is used in the manufacture of waffles and cookies. Yolks improve the structure of the dough, give a delicate taste to products.

In confectionery, only chicken eggs and products of their processing are used.

Public catering establishments use only chicken eggs, waterfowl eggs are not used, because. they are contaminated with salmonella microbes.

Training.

If the eggs are contaminated, then they are placed in a bucket with holes and released into the water for 5-10 minutes, disinfected with a two percent solution of bleach.

The freshness and good quality of eggs can be determined using an ovoscope or immersed in a ten percent solution of table salt: fresh eggs will sink to the bottom, spoiled eggs will float.

Eggs are broken into a separate bowl (no more than 3-5 pieces) and, after checking their good quality, they are poured into a common cauldron. Prepared eggs are filtered through a sieve with cells no larger than 3 mm. Weight of one egg 40 gr. Eggs can be replaced with various egg products, however, in the manufacture of creams, substitution cannot be made.

Melange

It is a mixture of proteins and yolks (either proteins or yolks alone), frozen in cans at t from 18 to 25 ° C.

Melange is thawed immediately before use, before opening the jar is disinfected, rinsed.

Rectangular jars are opened with a special “triangle” knife, round ones with an oval knife. Banks with melange are thawed for 2.5-3 hours, on a food warmer at t40-50°C. The prepared melange is filtered through a sieve and used immediately, because. the shelf life of the settled melange is 3-4 hours.

Egg defects

Pouring - partial mixing of the yolk with the protein, without a spoiling odor.

Odoriness is an extraneous, easily volatile odor acquired during storage with other products.

Drying - drying of the yolk to the shell, when stored in a box, they were in one position for a long time (considered technical eggs), they are not subject to food.

Krasyuk - rupture of the yolk membrane, complete mixing of yolks with proteins that occurs during long-term storage.

Blood ring - the presence of blood vessels in the form of a blood ring on the surface of the yolk as a result of the development of the embryo, which occurs in fertilized eggs.

Cuff - the opaque contents of the egg as a result of the development of bacteria (bacterial cuff or moldy cuff)

Mirage eggs are eggs taken from an incubator as unfertilized.

Trovyanka - in appearance, the eggs are not marked from fresh, but they have a specific smell, two or three drops of an egg can ruin the entire batch.

Vanillin- a white crystalline powder, obtained by artificial synthetic means, has a very strong aroma and a bitter, burning taste. It dissolves well in hot water and wine alcohol (in different parts). Crystals of undissolved vanillin cause an unpleasant sensation in the mouth, an excessive amount of vanillin in the dough worsens the quality of the product. It is introduced into chilled cream, syrup and into the same dough products as vanilla.

In the confectionery industry, catering establishments use food acids to give a sour taste to fruit and berry jelly, which is used to decorate cakes and pastries: to increase the swelling of flour proteins and the elasticity of gluten, in the manufacture of puff pastry: to obtain a stable foam - whipped protein mass for protein cream; for inversion of sucrose during the preparation of invert syrup and lipstick.

The most commonly used citric, tartaric, lactic and acetic acids.

citric acid obtained by a biochemical method using moldy fungi or isolated from plant materials. These are colorless or slightly yellowish crystals containing at least 99.5% citric acid.

Syrup

A colorless or light yellow viscous thick liquid obtained by saccharification of starch in the presence of acids, molasses is used in the manufacture of lipstick and added to sugar syrups, which protects them from sugaring. Molasses introduced into the dough delays the process of hardening of finished products. Treacle is stored in wooden and metal barrels at t 8-12°C. Before use, they are heated to t 200°C.

cocoa powder

It is a product obtained from cocoa cake by crushing it, sieving and adding vanillin.

Cocoa powder contains (%): fat - up to 17.5, sugar -3.5, starch -25.4, fiber -5.5, organic acids - 4, minerals -3, theobromine and caffeine -2.5.

According to the method of processing cocoa powder is:

1. unprepared, i.e. not processed with alkalis (Gold label, Our brand, Prima);

2. prepared, i.e. treated with bicarbonate of soda or ammonium carbonate. The latter has the best aroma and taste, does not settle further, even a drink with a reddish tinge (Extra, Golden Anchor).

According to organoleptic parameters, it is a powder from light to dark brown in color, having a soft, uniform, free-flowing consistency without lumps. The taste is bitter, the smell is pleasant, without foreign tastes and smells. Mass fraction of moisture is not more than 6%. When cooking with water for 2 minutes, a thin suspension without sediment should be obtained.

At catering establishments, cocoa powder is supplied in paper bags or from polymeric materials weighing no more than 5 kg.

Store cocoa powder in dry warehouses at a temperature of 17°C and a relative humidity of 70% for up to 10 days.

In the confectionery industry of catering establishments, cocoa powder is widely used to make chocolate creams and fondant is added to the dough for biscuit and shortbread cakes and cakes.

Water

In the confectionery industry, water is used as a raw material for the preparation of yeast, custard, puff pastry. It is also included in syrups for soaking cakes, fondant and jelly, which are used to decorate confectionery. For these purposes, they take tap water that meets all the requirements of the current standard for drinking water.

Water, according to the standard, should be clear, colorless, without foreign odors and tastes. The total amount of minerals in it should not exceed the established norms. The water temperature is 8-12°C. Water hardness, depending on the content of calcium and magnesium salts in 1 liter of water according to the standard, should not exceed 7 mEq / dm3 (1 mg-eq) dm3 of hardness corresponds to the content of 20 mg of calcium in 1 liter of water or 21.1 mg magnesium.

According to sanitary standards, drinking water should be free of pathogenic microbes. The total number of microorganisms in water is strictly established - no more than 100 per 1 cm3 and the content of Escherichia coli - no more than three per 1 liter of water. The quality of the test depends on the properties of drinking water. Thus, hard water strengthens the gluten of the dough and has a positive effect on the quality of yeast and puff pastry products made from weak flour.

Strengthening the gluten of the dough is facilitated by the residual amount of chlorine dissolved in tap water and having an oxidizing effect.

Salt contains 96.5-99.2% sodium chloride per dry matter and a small amount of calcium, magnesium, potassium salts, which determine its hygroscopicity. By quality, salt is divided into 4 commercial grades: extra, highest, 1st and 2nd. A 5% salt solution should have a purely salty taste, without foreign tastes and odors.

Salt is stored in dry warehouses at a temperature of 17°C and a relative humidity of 70%.

In the production of flour products, salt is added for taste in small quantities only to the dough. Table salt strengthens the structure of gluten, contributing to the elasticity of the dough and the thin-walled porosity of the crumb of products. Salt inhibits the vital activity of yeast cells, so the dough for yeast products should not be salted. Unsalted or undersalted yeast dough has a weak consistency and gives tasteless, irregular shapes. In order for the salt to be evenly distributed in the dough, it is placed in a dissolved state.

agar- vegetable glue produced from certain types of seaweed. Agar goes on sale in the form of grains, powder or porous translucent plates.

Gelatin - food glue of animal origin; goes on sale in the form of grains, powder or transparent yellow plates.

Before use, the gelatin and agar plates should be washed in cold water and put in a colander or strainer to drain the water. The gelling properties of agar are 5-8 times stronger than those of gelatin. Store agar and gelatin in a cool, dry place.

Cooking cake "Bird's milk"

Butter-whipped semi-finished product - 350

Chocolate 200 g

For whipped semi-finished product: flour -140

Sugar - 106

Oil -1 06

Melange - 75

Vanillin - 0.1 g

Beat butter with sugar until smooth, add melange, in which vanillin is dissolved. Beat the mass until fluffy for 15-20 minutes. Then add flour and knead the dough. It is smeared into two layers on a stencil on sheets greased with grease. Bake at a temperature of 220ºС for 5-8 minutes.

For cream: sugar - 308, molasses - 155, agar - 4, water - 130, butter - 200, condensed milk with sugar - 94, egg whites - 60, vanillin - 0.3, citric acid - 2 g.

First prepare sugar-agar syrup. The agar is washed and soaked in water for 2-3 hours. Sugar, molasses are added to the swollen agar and the syrup is boiled down to 110ºС (the test is a thick thread). At the same time, beat the egg whites to a stable foam, add acid at the end of the beating. Without stopping beating, pour hot syrup in a thin stream and continue beating for another 10-15 minutes. At the same time, beat the butter with condensed milk and vanilla until fluffy. All this is combined with the protein mass and whipped at low speed for another 5 minutes.

The whipped semi-finished product is placed in a rectangular shape without a bottom, covered with a layer of cream, and then the second semi-finished product is placed and a layer of cream is again applied on top to fill the form to the brim. Put in the refrigerator until the cream has completely solidified. Cut with a thin knife from the mold. The surface and sides are engraved with chocolate. After it hardens, a pattern of chocolate is applied to the surface of the cake.

Cooking cake "Eclair with butter cream"

The choux pastry is put into a confectionery bag with a serrated or smooth tube 18 mm in diameter, products in the form of sticks 12 mm long are “deposited” on a sheet, lightly greased, and baked at a temperature of 190-220ºС. During baking, the product rises, and a void forms inside.

The first way to finish baked blanks.

The blanks are cooled and filled with cream on both sides. To do this, the cream is placed in a pastry bag with a narrow smooth tube, at the same time the workpiece is pierced with this tube and filled with cream. The surface is glazed with white lipstick. The cake is prepared with butter cream, but you can cook it with Charlotte and Chocolate Charlotte cream.

The second way to finish baked blanks. Lubricate the filled eclair with cream on top and sprinkle with crumbs made from broken or unsuccessful eclairs. The crumb can be mixed with ½ teaspoon of cocoa powder. Sprinkle the top of the cakes with powdered sugar.

The third way to finish baked blanks. Glaze the top of the baked blank by dipping it in heated fondant. After the lipstick has cooled, cut the blank lengthwise and set aside the top glazed part. Deposit a protein, butter or sour cream cream from the cornet into the cavity of the base of the workpiece, put the glazed part of the workpiece on top.

Let us consider in more detail the mechanism for preparing the main components of eclairs

Cooking dough.

A characteristic feature of the custard semi-finished product is the formation of large cavities inside the products, which are filled with creams or fillings.

For the preparation of choux pastry, we take flour with an average gluten content. When using flour with a low gluten content, products are obtained with poor rise. The dough for the custard semi-finished product should be viscous, but at the same time contain a large amount of water. Therefore, the dough is prepared by brewing flour.

The preparation of the dough consists of brewing flour and combining it with eggs.

Pour water into the cauldron, add oil, salt and bring to a boil, then gradually, stirring with a spatula, add flour. Continuing to stir, heat the mass for 5-10 minutes. The mass should be homogeneous, without lumps. It is transferred to the cauldron of the whipping machine and mixed with a hook-shaped beater to cool down to a temperature of 65-70ºС. Continuing mixing, gradually pour in the eggs over 10-20 minutes. The dough should have a moisture content of 53%, i.e. drain from the shoulder blade in the form of a triangle. If the dough is liquid, then during baking it will settle and the products will turn out without lifting. A very thick dough produces products with poor rise and cracks on the surface.

The finished dough is laid out in a pastry bag with a round or serrated tube. When using a serrated tube on the surface of products during baking, gaps will not work. “Deposit” products of various shapes on sheets lightly greased. If the sheets are not lubricated, then the products will stick to them, and if lubricated strongly, they will blur during baking. The custard semi-finished product is baked at a temperature of 190-220ºС for 30-35 minutes: first - 12-15 minutes at a temperature of 220ºС, and then at 190ºС.

If you bake a semi-finished product at a higher temperature, the products will turn out with breaks on the surface, at a low temperature - with poor rise. Quality requirements: the custard semi-finished product is dark yellow in color, has a large volume, a large cavity is formed inside, small cracks on the surface are allowed. Humidity - 23%.

Butter cream

Cream of whipped cream is distinguished by splendor, tenderness and lightness, high nutritional value and excellent taste. When preparing this cream, a number of conditions must be carefully observed. Failure to do even one of them can lead to failure.

Cream must be fresh. They must be thoroughly chilled before use. To do this, place a bottle of cream for 2 hours in the refrigerator or in cold water, ice or snow, sprinkled with salt. If the temperature is not suitable, the cream may not whip, i.e. do not give lush foam.

The surrounding air must be clean, as extraneous odors are perceived by the cream.

Heavy cream containing 35% fat whips well; from cream with 20% fat, cream can only be obtained in the presence of gelatin.

Whip the cream with a whisk at first slowly, then speed up the movement and continue to beat until a thick fluffy foam is obtained. If the cream becomes curdled during whipping (forms an inhomogeneous pockmarked mass), you should stop whipping, put the cream on a fine sieve and let the liquid drain, after which continue whipping. Repeated failure indicates that the cream was too thin or too warm to make cream.

Such cream can be continued to whip with a wooden spatula until butter is formed.

Cream of cream should be prepared immediately before use. Products with this cream can be stored no more than 2-3 hours in a cold place.

Cream of whipped cream without gelatin quickly loses its shape and flows; creams prepared with gelatin retain their shape better and longer, but have a gelatinous structure and taste of gelatin rather than airy.

In the eclair we use cream cream without gelatin.

For this cream, use only 35% fat cream.

Pour the chilled cream into a cold saucepan, put in cold water, on ice or in snow and beat with a whisk until a thick, fluffy foam is obtained. Whisking constantly, add vanilla sugar and powdered sugar little by little, mixing well. Ready, well-whipped cream is held on a frequent whisk. This cream is very unstable in storage; quickly turns sour and flows (spreads). After whipping, use the cream immediately, and then put the eclair in the cold.

Pomade

For glazing eclairs, use lipstick. Eclairs can be dipped in lipstick. The surface glazed with lipstick becomes even and shiny.

Lipstick is made from sugar syrup boiled down to a soft ball test and whipped after cooling.

Pour sugar into a saucepan, pour hot water and stir until completely dissolved. Wash off the sugar adhering to the inner edges of the pan with a wet brush or gauze, put it on a high heat without stirring. As soon as the syrup begins to boil, remove the foam formed on the surface with a spoon, again wash off the splashes of sugar syrup from the edges of the pan, cover it tightly with a lid and cook the syrup until the sugar content in it reaches the soft ball test.

Before the end of cooking, add a solution of citric acid to the syrup.

When more acid is added to the syrup, lipstick does not whip well and does not harden on products, and lipstick with a small amount of acid quickly crystallizes and gives glaze without gloss.

After boiling, sprinkle the surface of the syrup with water, without stirring, and cool as quickly as possible. To do this, place a saucepan with syrup in cold water or ice. You can also put pieces of pure food ice on the surface of the syrup, and then drain the liquid formed from it.

After cooling, drain the water from the surface of the syrup and beat the syrup with a wooden spatula for 10-20 minutes until it turns white and curls into a white, fine-grained mass, which is called lipstick. Using a spatula, knead the lipstick, heat to 45-55ºС, stirring all the time, and add aromatic substances.

If the lipstick is too thick, dilute it with a little water; if it is liquid, add the sifted icing sugar.

Ready for glazing lipstick should have the consistency of sour cream of medium density. If grains formed from sugar crystals appear in the sugar syrup upon cooling, then such a syrup does not need to be beaten, since the glazed products are not smooth, but bumpy, ugly. In such a syrup, you need to add water 2 times more than the norm and cook again.

Lipstick can withstand long-term storage, so it can be harvested for future use. When stored in a jar or saucepan, put parchment soaked in water or a wet piece of gauze on the lipstick, while there should be no lipstick on the inner edges of the dish. As needed, the right amount of lipstick is removed, kneaded, heated with stirring with a spatula to 45-55º, flavored and used for glazing products.

For 10 cakes weighing 100 g each:

Choux pastry:

Water, milk133

The output of the baked workpiece 370

Butter cream:

cream 35% fat 100

powdered sugar 12

vanilla sugar 1

cream yield - 135

Pomade:

granulated sugar 200

lipstick output - 260 g

Characteristics of the electric stove EP-2M

Plates belong to the universal thermal equipment with direct heating. They are intended for the preparation of hot dishes in stove-top dishes or directly on the surface of the burner, as well as in the oven.

The industry produces mainly sectional electric stoves, but non-sectional stoves are also produced or are in operation. Electric stove EP-2M also belongs to non-sectional stoves.

The stove has six burners and an oven. It is intended for cooking first, second and third courses in stove-top dishes, as well as for frying culinary and baking confectionery products in an oven. The stove is used in hot shops of medium and large catering establishments.

Its main working parts are a frying floor, consisting of six rectangular electric burners, and an oven. The cabinet is a double-walled chamber with thermal insulation between the walls, heated in the upper and lower parts by tubular electric heaters.

To control the power of the burners and the cabinet, package switches are installed on the frame of the stove, allowing you to get three stages of heating the burners and the oven with a ratio of 4:2:1.

On the side of the outer surface of the burners there are sides. For safety reasons, metal handrails are installed on brackets around the slab. The power supply is carried out to the input shield located inside the stove body.

The temperature in the cabinet is maintained automatically by a thermostat built into its wall within the range from 100 to 350˚С.

To release the vapors formed in the cabinet, there is a damper on its door.

Depending on the required temperature on the surface of the burners and in the cabinet, the latter are switched on by the corresponding package switches for "Strong", "Medium", "Low" heating. Existence in a case of a temperature regulator provides a possibility of regulation of temperature in various limits.

The EP-2M electric stove is installed directly on the floor in compliance with safety regulations. At the same time, it should be freely accessible from all sides for inspection and repair. Wiring and grounding must be carried out in accordance with the PUE.

On the switchboard, installed in the immediate vicinity of the stove, the starting and corresponding protective equipment is mounted. From the switchboard, the wires are led to the inlet shield located inside the stove body. The electric stove can be operated from a mains voltage of 3~220V or 3N~380V.

The technical characteristics of the plate are given in the table.

Table 1

Technical characteristics of the plate EP-2M

Power, kWt:
general	25,5
burners	3,5
closet	4,5
cabinet heater	0,56
Voltage, V	220 or 380/220
Current	Three-phase variable
Number of burners, pcs	6
Burner dimensions, mm	370x405
Frying surface area, m2	0,9
Number of ovens, pcs	1
Number of heaters, pcs:
cabinet top	4
cabinet bottom	4
Maximum temperature in the oven, ºС	350
Number of heating levels for burners and oven	3
Power ratio of three stages	4:2:1
Number of package switches	8
Number of thermostats, pcs	1
Dimensions, mm:
length	1730
width	1430
height	810
Weight, kg	390

The drawing of the electric stove is given in the Appendix.

Organization of the work of the confectionery shop

Such workshops are provided at procurement enterprises that manufacture semi-finished products, and at public network enterprises (cafes, restaurants and canteens). Unlike small confectionery shops organized in public catering establishments, confectionery shops of procurement enterprises have more capacity, are technically better equipped and therefore more profitable. The workshop produces a wide range of products from yeast, shortcrust, puff, biscuit and choux pastry, and also produces yeast, shortcrust and puff pastry in the form of a semi-finished product.

As a result of the re-profiling of the production of many procurement enterprises, which took place in recent years, the production of confectionery and flour products was divided with the formation of a confectionery and flour workshops.

The technological process in the flour shop is carried out according to the scheme: product preparation -> dough kneading -> cutting and baking products -> cooling -> stacking -> storage -> transportation.

Raw materials entering the workshop are unloaded into the pantries of the daily stock. Flour is sifted in the sifting room, from where it is fed through a flexible hose to the department for kneading, cutting and baking flour products. To obtain a yeast dough of good quality, a yeast dough proofing room is provided. Finished products are stored in the pantry of finished products on racks until sent to the expedition.

The technological process in the confectionery shop is carried out according to the scheme: product preparation -> preparation and baking of dough and products -> cooling -> finishing -> stacking -> cooling and storage -> transportation.

Raw materials are unloaded into the pantries of the daily supply (cooled and uncooled). After sifting the flour and preparing the products, all types of dough are prepared and the products are cut and baked from sand, puff, custard and biscuit dough. The cooled products are finished with creams, marmalade or other finishing semi-finished products, placed in containers, cooled and stored in the cooled and uncooled chambers of finished products until sent to the expedition.

In confectionery shops of high capacity, additional rooms can be provided for the preparation of biscuit dough, cooling products; in the department of cutting and baking - independent areas for the preparation of yeast dough and products from it, as well as puff, shortbread, biscuit and choux pastry. Each site is equipped with appropriate equipment.

Confectionery and flour shops of low capacity (up to 5 thousand products) are not divided into separate rooms - only rooms for finishing products and processing eggs are allocated; with a capacity of up to 15 thousand products - they are designed with departments for the daily supply of raw materials, egg processing, preparation of raw materials and dough preparation, cutting and baking, cooling and finishing products, short-term storage of finished products, as well as with washing equipment and a refrigerator for storing finished products with cream.

The premises of the confectionery and flour workshops are placed as a single block, on the second and third floors of the procurement enterprise, providing convenient communication with the premises for receiving and storing raw materials, as well as with the expedition. The premises are arranged sequentially, in the course of the technological process, in order to provide the shortest routes for the movement of raw materials and finished products.

The workshops are equipped with equipment corresponding to the technological processes taking place in them: mechanical - a sifter, dough mixing machines, bowl tipper, dividing and rounding machines, dough sheeters, machines for jigging dough blanks, beaters, universal drives, complexes for cleaning bags from flour dust and dough crusts; refrigerating - refrigerating cabinets of various capacities, tables with a cooled surface for rolling and cutting products from shortbread and puff pastry, refrigerating collapsible chambers for storing products, semi-finished products (puff pastry, fillings, creams, syrups, etc.); thermal - ovens, automatic machines for frying pies, baking three-chamber cabinets, frying pans, proofing cabinets, autoclaves, complexes with three-shelf cradles for dough proofing; auxiliary - production tables, mobile racks, podtovarniki, section-tables With refrigerated cabinet, cabinets for drying confectionery bags, bowls for dough mixers, washing baths with net inserts.

The equipment in the premises of the workshops is placed sequentially, in the course of the technological process, observing the permissible distances, perpendicular to the windows to ensure normal illumination of the workplaces.

The confectionery shop should have the following departments: pantry for a daily supply of products; kneading; dough cutting; baking; product finishing; minced meat preparation; washing for eggs; dishes and containers; expedition.

Jobs for confectioners are determined in accordance with the technological process for the preparation of flour confectionery, which usually consists of the following stages: storage and preparation of raw materials; preparing and kneading dough; product molding; preparation of fillings; baking; finishing and short-term storage of finished products.

Important factors in the rational use of confectioners' working time are: proper preparation of workplaces, equipping them with the necessary equipment, utensils and vehicles, uninterrupted supply of raw materials, fuel, and electricity during the shift.

Pantry for daily storage of products is designed for short-term storage of products, equipped with chests, racks, storage boxes, and a refrigerator. For weighing products, there are scales of various carrying capacity (from 2 to 150 kg).

The dough mixing department should be mechanized more than other areas. Here we need machines for kneading dough with bowls of various capacities, flour sifters. Here they also organize a workplace for auxiliary operations - dissolving and dosing sugar, salt, sorting raisins, etc. It should be equipped with a table, a sink with cold and hot water supply, a cabinet for storing inventory, a chest for salt.

Flour before kneading the dough is sifted in a separate room or directly in the dough mixing department, if possible away from other workplaces.

For sifting flour, there are special sifters with oscillating and fixed sieves. The oscillating screen sifter is driven by an electric motor. The Pioneer type sifter feeds flour with the help of an auger to two fixed sieves and a magnet, after passing through which the flour is freed from impurities and saturated with air.

The dough mixer consists of a housing with a kneading lever and three rolling bowls with a capacity of 140 to 270 liters. The products that make up the dough are placed in a bowl, rolled up to the machine and kneaded the dough. If there are no dough mixers, wooden deji-lari are used for kneading, which, covered with a lid, are used as cutting tables. Yeast dough after kneading requires an elevated temperature of 30-35ºС for fermentation, so the bowl is rolled closer to the confectionery ovens. Other types of unleavened dough are kneaded at a low temperature (15-17ºС). In large workshops for fermentation of dough and dough, special chambers are arranged in which a certain temperature can be maintained.

To dose the dough, a table, a dividing and rounding machine or a dough divider, a chest for flour (under the table), a box for knives (in the table), dial scales are installed.

To roll out the dough, tables for tool cabinets and sliding chests, a dough sheeter, a refrigerator for cooling butter and dough in the manufacture of puff products are installed.

Workplaces for molding products are equipped with tables in sliding chests for flour, tool boxes, mobile racks and racks-lockers, wall racks - "studs". Mobile racks are needed to deliver products from the product molding workplace to the proofing place, to the baking ovens, and then to the cooling department.

For the preparation of biscuit dough, a separate workplace is equipped near the universal drive, as the dough is beaten in a mechanical beater, which is included with this drive. In addition, it is necessary to have a separate table or tables for preparing eggs, sugar, pouring dough into sheets or into molds.

For the preparation of minced meat and finishing semi-finished products, a small stove, a meat grinder, grinding devices, mobile bowls, stools for boilers, a table for making lipstick are installed; Choux pastry can also be prepared at this workplace.

The most rational organization of the work of confectioners is possible in large workshops that produce semi-finished confectionery products in a full range and in large quantities: various doughs, fillings and creams, syrups for soaking, sprinkles, candied fruits, etc. Such enterprises have ample opportunities for mechanizing all labor-intensive work, and consequently, for a sharp increase in labor productivity, machines and mechanisms are used at full capacity, quality control is simplified, and labor culture is improved.

In large workshops, production lines are organized for the manufacture of each type of semi-finished product, and small-scale mechanization and various devices are used in separate areas.

To increase labor productivity, an apparatus for brewing dough and a device for its “jigging” are installed.

Products from liquid dough - choux, biscuit, bush, almond, air - are “deposited” using a pastry bag with a nozzle. The operation is laborious, therefore, in some confectionery shops, “jigging” is mechanized. Confectionery sheets on the belt chain conveyor pass under the jigging device. From the four cone-shaped tips, a certain dose of dough is automatically surviving. The mass of the “deposited” dough can be adjusted.

The finished dough is placed in a bunker, from where it is “deposited” by means of pistons into a dosing chamber, and through 6 tubes with jigging holes, a portion of the dough is laid out on a moving sheet.

Creams are prepared in a separate room, in which beaters of various capacities and capacities of bowls and boilers are installed. Creams are cooked in special tipping boilers with a steam jacket or in stove-top boilers. A special table with drawers for storing tools is provided, powder is sifted on it, and other operations are performed.

Organization of the work of premises for baking products

The baking department is equipped with confectionery cabinets and ovens with electric and gas heating. Furnaces are installed in a row and provided with local ventilation. In the same sectional order, equipment and tables for deep-frying products are placed. This saves workshop space and creates favorable working conditions.

In gas-fired ovens, the temperature is controlled by the amount of gas entering the burners, but at the same time, all open burners and gas do not enter the rooms.

Electric ovens are equipped with thermostats that automatically maintain the set temperature in the oven chamber within the range from 100 to 350ºС.

Confectionery ovens used in large catering establishments have greater productivity than ovens. In addition, during baking, the products do not need to be turned over, as a result of which they do not settle and are well baked. Baked products due to uniform heating have the same color.

For frying pies in deep fat, special electric or gas deep fryers are installed or they use stove-top deep fryers. Racks and a table with a mesh tray are installed near the deep fryer to cut off excess fat. This compartment must be especially well ventilated, as the decomposition of fats releases products that are unhealthy.

Finishing cakes and cakes in special rooms or on separate production tables isolated from other workplaces. The tables are equipped with drawers for tools, supports for strengthening pastry bags, a special tank for syrup. Comfortable

Cakes and cakes are finished in special rooms or on production tables isolated from other workplaces. The tables are equipped with drawers for tools, supports for strengthening pastry bags, a special tank for syrup. It is convenient to arrange stands rotating on the axis on the tables, on which cakes are placed during finishing. Shelves for finished products and cardboard boxes are placed at the tables.

For cutting biscuit, knives-saws are used, which are driven by an electric motor. The cutting thickness can be adjusted by movable screws. A circular knife is used to cut products into pieces.

For the preparation of biscuit at large enterprises, a dispenser is used, consisting of a tank of 30-40 liters and a mug with a water-measuring glass and a scale with a capacity of 3 liters, which is connected to a tap and a spray grid using a food rubber hose.

An improved watering can is also used, consisting of a metal cylinder and a spray funnel with holes. The cylinder is filled with soaking syrup, the amount of which can be seen on the gauge glass. Spraying syrup is done by pressing the handle. An installation for spreading cream cake layers with a capacity of up to 5,000 two-layer cakes weighing 0.5 kg is being introduced in confectionery shops for 8 hours of operation.

The operation of filling tubes from choux pastry with cream is mechanized. A pneumatic device is mounted on a special table. It consists of a compressor with an electric motor, a tank for cream. The cream is squeezed out of the tank under a pressure of 1 atm. through a special fitting. He brings a tube of cake to the fitting, opens the tap and, having filled the tube, closes the tap.

The main equipment of the workshop is production tables, mobile racks, refrigerators, beaters, low stools with a metal-covered lid and a round cutout for installing boilers with a hemispherical bottom.

In recent years, the industry has been producing sectional modulated equipment designed for the linear principle of placement. Its use frees up about 25% of the useful area of ​​the workshop and reduces the movement of workers. The use of sectional equipment improves working conditions, improves the culture of production. Sectional tables are equipped with shelves, drawers for storing spices and inventory, inserts for storing various boards, have built-in bathtubs, etc. Shelves for finished products and cardboard boxes are installed at the tables.

In the washing room for washing tools and equipment, baths with two compartments and a sterilizer are used. The sterilizer is a heating tank with electric, gas or steam heating.

Dry the pastry bags in an electric dryer. At the same time, 25 bags can be dried in it in 15-20 minutes.

Racks are installed next to the washing baths. The tray washing machine washes away solid residues, rinses the trays with soda and sterilizes them with steam.

The expedition serves to store finished confectionery. It is equipped with refrigerators, racks, scales and production tables.

Confectionery products with cream or fruit finish are stored in refrigerated rooms at a temperature not exceeding 6ºС. Unfinished confectionery products are stored at a temperature of 18ºС and a relative humidity of 70-75%. In the presence of cold, the period for the sale of products with butter (butter) cream should not exceed 36 hours, with custard - 6 days, with whipped cream - 7, with fruit trim - 3 days.

In the absence of cold, the shelf life of products with butter cream is 12 hours; products with custard, as well as whipped cream, are not subject to storage.

Confectionery products are transported in containers by special transport. Each tray must have a label indicating the name and quantity of confectionery. In addition, the time of production and the name of the stacker are indicated.

In recent years, the freezing of various types of dough and molded products has become more widespread.

Occupational health and safety

Occupational safety is a system of legislative acts, organizational, technical, socio-economic, hygienic and therapeutic and preventive measures and means that ensure the preservation of human health and performance in the labor process.

Labor protection includes a set of measures for labor safety, industrial sanitation and hygiene, and fire fighting equipment. In labor safety, they study technological processes and equipment used in production, analyze the causes that give rise to accidents and occupational diseases, and develop specific measures to prevent and eliminate them. Fire fighting equipment prevents and eliminates fires that have arisen. Industrial sanitation studies the influence of the external environment and working conditions on the human body and its performance.

The production activity of the confectionery shop depends on how correctly it is designed, provided with appropriate premises, how the necessary equipment is selected and arranged in it, ensuring a normal technological process. The layout of the public catering enterprise as a whole, as well as the dimensions of the premises of all production workshops, including the confectionery workshop, are determined in accordance with current standards that ensure safe and optimal working conditions for confectioners.

Correct and sufficient lighting plays an important role. The most favorable for vision is natural light. The ratio of the window area to the floor area should be 1: 6, and the greatest distance from the windows can be up to 8 m. Artificial lighting is used in rooms that do not require constant monitoring of the process (warehouses, engine room, expedition). The workshop needs emergency lighting that provides minimal lighting when the worker is turned off (1:10).

At large public catering enterprises, the management of labor protection is assigned to the deputy director (if there is a position of chief engineer, then to him), at other enterprises - to the director. In confectionery shops, the management of labor protection is assigned, in addition to the head, also to the head of the shop.

Managers are obliged to organize control over the implementation of labor legislation, orders and instructions of higher organizations. Together with the trade union organization, they develop an action plan to create normal and safe working conditions, organize briefings, exhibitions, lectures, display of transparencies, posters on labor protection and fire fighting equipment. The head of the workshop supervises the good condition of the operated equipment, machines, fences, the timely implementation of preventive maintenance of equipment, vehicles and the safe handling of loading and unloading operations.

For newly entrants, the head of the shop is obliged to conduct an introductory briefing and monitor the timely provision of workers with high-quality overalls. The head has the right to suspend work in certain areas in cases where it is dangerous to health, and to bring the perpetrators to justice. In the event of an accident, an investigation is carried out and measures are taken to eliminate the causes that cause these cases, acts are drawn up in the form of H-1, if the accident caused disability for at least one day. The act objectively sets out the causes (direct and indirect) of the accident and indicates measures to eliminate them.

The most important measure aimed at preventing accidents is the mandatory conduct of production briefings. Introductory briefing is given to all employees who first come to work, and students sent to the shop for practical training. On-the-job briefing and re-briefing are conducted to consolidate and test knowledge of safety rules and regulations and the ability to apply the acquired skills in practice. Unscheduled briefing is used when changing the technological process, acquiring new equipment, etc.

Occupational diseases can occur as a result of long-term exposure to an unfavorable working environment (air pollution with gases, dust, vapors, too high temperature and humidity, etc.), as well as the characteristics of the labor process (mode of work, posture during work). Occupational diseases of confectioners are liver diseases, flat feet, varicose veins.

Fundamentals of nutritional physiology, sanitation and hygiene

Food is one of the main foundations of human health, its efficiency, cheerfulness and longevity. But this is achieved only with proper nutrition, with the timely supply of our body with all the various substances it needs in the right amount and ratio.

Usually, in practice, this rule is far from being fully observed for a number of reasons, in particular, due to the fact that our knowledge in the field of nutrition is not yet very perfect, since their scientifically based formation began relatively recently.

It is now clearly understood in biology that, in contrast to a machine with its structure that does not change during operation, in a living body all parts of all organs, tissues and cells are constantly changing. In the body throughout its life there is a decay, decomposition of proteins and other substances of protoplasm. However, each disintegrated molecule is immediately replaced by a new protein particle, formed in the living body from substances that entered the body from the external environment (in particular, from food substances). Thus, a living body retains its appearance and chemical composition to a certain extent constant, constantly changing materially, receiving new particles of matter from the external environment and giving the environment the products of its decay.

For this kind of constant creative work of the organism, for its metabolism, not only energy-rich chemical compounds are required, but also a certain qualitative composition of these compounds. Thus, it has long been observed that if there is not enough protein in the diet, the organism of the animal or man will be exhausted and this will eventually lead to his death, even if there is an abundant supply of sugar and fats, which are so rich in calories. Under these conditions, the body will be deprived of the opportunity to restore its proteins, which constitute the material basis of life. Later it turned out that not all food proteins are equal in terms of their ability to maintain a non-deficient protein metabolism. The fact is that to build proteins in the blood, brain, muscles, etc., a set of 20 different amino acids is needed - those chemical bricks from which a protein molecule is built.

Some varieties of these bricks can be synthesized by the human body itself, but others must be obtained from the outside, with food proteins. Therefore, these amino acids are called "essential".

A variety of plant and animal proteins do not necessarily contain a complete set of amino acids. Often certain amino acids are absent in a given protein, and if they are indispensable, then such a protein turns out to be nutritionally inferior. It alone will not be able to ensure the synthesis of proteins in the human body, since there will not be enough “essential” amino acids for this, while an excess content of other amino acids will not help the cause. These amino acids will simply break down, oxidize along with other nitrogen-free food substances.

However, for proper metabolism, not only a certain set of amino acids is necessary (as the main building material of the protoplasm of a living cell), but also a number of specific, sometimes very complex substances that the human body itself cannot build either, and therefore it must necessarily receive them with food. Sometimes a very insignificant amount of one or another of these substances is required, but without it, metabolism is disturbed and a person becomes ill. For example, diseases such as scurvy, rickets, pellagra, etc., are caused by the absence or deficiency of certain substances in food. Based on the study of these diseases, the doctrine of vitamins arose, about substances, even a small amount of which prevents or cures these diseases, restoring the correct metabolism.

Recently, there have been significant changes in our understanding in this area as well. It turned out that vitamins not only protect us from diseases caused by metabolic disorders, but also, being present in our tissues in optimal quantities, increase the intensity of metabolism, the intensity of life. This, in turn, creates an increased working capacity of the human body and causes its high resistance to all kinds of adverse effects - primarily to bacterial and viral infections, to harmful radiation effects, to unpleasant side effects that occur with the widespread therapeutic use of antibiotics, etc.

However, the optimal amount of vitamins cannot always be supplied with food, not only due to sharp seasonal fluctuations in the content of vitamins in products such as vegetables, fruits, butter, milk, etc., but also due to the ever-increasing consumption of refined foods that are poor in vitamins or completely free of them (sugar, white bread, pasta, confectionery, etc.). Therefore, the need for a decisive increase in the content of vitamins in the diet, for example, through the rational fortification of mass-consumption food products, is becoming increasingly clear.

This applies not only to vitamins proper, but also to a number of other organic substances and inorganic food salts. So, tannins, which are relatively poor in the diet (they are found in tea, some fruits and grape wines), are very important for strengthening blood vessels.

Of great importance are also various organic acids and the mineral composition of food products, in particular the content of trace elements in them, etc.

Modern achievements in the science of nutrition are far from being fully taken into account in the production of food products and in general in the organization of proper nutrition. So, until very recently, the main value of milk was seen in its fat, and its fat-free part, the so-called skimmed milk, rich in protein, was treated somewhat dismissively. Meanwhile, milk protein is one of the most nutritionally complete proteins. In addition, skim milk contains a complex of essential vitamins and a wonderful combination of essential inorganic elements. Therefore, we must strive to increase as significantly as possible in our diet the consumption of such products as cottage cheese, cheese.

Significant shifts have also taken place in our understanding of the relative value of various fats. The widespread belief that the best fat is animal (primarily dairy) has been seriously challenged. The fact is that animal fats, compared to vegetable fats, are poor in unsaturated fatty acids (for example, linoleic), which the human body is not able to synthesize, although it needs them. On the other hand, animal fats are relatively high in cholesterol.

Such a combination, if not the direct cause of the development of sclerotic changes in the walls of blood vessels, then in any case predisposes to this. Therefore, it is necessary to think seriously not only about increasing the share of vegetable fats in the nutritional balance, but also about the form in which these fats are supplied to the consumer, so that their valuable qualities are fully preserved during factory processing.

The production of food products in industrial conditions should be organized in such a way as to increase the nutritional value of the raw materials, concentrate them, discarding everything unnecessary. At the same time, it should be clearly understood that the value of food products depends not only on the content of substances necessary for a person in them, but also on how much these substances will actually be absorbed by our body. This complex issue, connected not only with digestion, but also with a number of other physiological phenomena, cannot yet be considered fully resolved. But even now we can say with confidence that only the food that is consumed with pleasure, with appetite is good. This important circumstance must always be taken into account both in the production of food products and in everyday nutrition.

A number of sanitary rules that must be observed by employees of public catering establishments. Good personal hygiene is essential in preventing food contamination with microbes that can cause contagious diseases and food poisoning.

Personal hygiene enhances customer service culture and serves as an important indicator of the overall culture of P.O.P. personal hygiene rules provide for a number of hygienic requirements for the maintenance of the body, hands and oral cavity, for sanitary clothing, for the sanitary regime of the enterprise, and for medical examination of cooks. Keeping the body clean is an important hygiene requirement. Therefore, all employees are advised to take a shower before work. Keeping your hands clean is especially important because in the process of cooking constantly come into contact with products.

Sanitary clothing - protects products from contamination that can get into them from the body. The kit includes: dressing gown or jacket with buttons, apron, cap, special. shoes, towel. Hair must be hidden under a cap, shoes with rubber soles without heels. Earrings, rings, bracelets, chains and other items are not allowed.

Economic part

Calculate 200 pieces of cakes "Eclair with butter" surcharge 20%.

name of raw materials	Rec. for 100 servings	Retz for 200 servings	Wholesale price	Selling price	sum
Choux pastry
Flour	2000	4,0	5-00	6-00	24-00
Egg	60	3	18-60	22-20	264-00
Oil	800	1,6	65-00	78-00	124-80
Milk	1330	2,66	12-00	15-00	39-90
Salt	270	0, 540	2-08	2-50	0-05
creamy cream
Cream 35% fat	1000	2000	20-80	25-00	100-00
Powdered sugar	120	240	16-67	20-00	5-00
Vanilla sugar	10	20	3-33	4-00	2-00
Pomade
Granulated sugar	2000	4000	16-67	20-00	80-00

The cost of raw materials - 639-75 rubles

The price of 1 serving is 3-20 rubles

Conclusion

It has long been considered the most honorable occupation to teach, heal and feed. In France in the last century, an artisan could not become a nobleman, but an exception was made for cooks, since his work was equated with art. The work of a talented cook is close to the work of a painter and sculptor, it requires artistic taste, especially a sense of light and form. It is necessary to remember with a kind word the Russian chefs who work in the semi-dark cellars of taverns, restaurants of unknown workers who created the culinary art as a legacy for us. Without them, without culinary arts, there would be no our modern culinary arts, and there would be no dishes that are still the pride of Russian cuisine.

Creation in Russia of public catering enterprises with high quality of prepared products, level of service, most convenient for visitors is one of the most important tasks facing the public catering system today.

In the conditions of modern production, a confectioner, like any cook, must have certain knowledge and the necessary practical skills.

Among the knowledge and skills, one can single out: knowledge of the basics of rational nutrition, knowledge of the rules for preparing main dishes and safety conditions during cooking.

The labor activity of public catering workers, on the one hand, is aimed at improving the properties of raw materials and obtaining high-quality products, and on the other, at improving the process of serving consumers. Any mistake, negligence, inattention in the work of a cook can lead to serious consequences. Therefore, the workers of this profession are subject to such requirements as attentiveness, dosing accuracy, quick response, and, not least, the appearance of the cook. The aesthetics of a chef's workwear suggests cleanliness. A dirty apron or jacket sharply lowers the mood of the workers, and is also regarded as a violation of the sanitary regime. A careless person, almost always the same in relation to people. A cultured person always takes care of his appearance, both at work and at home. A neatly dressed chef always inspires respect and respectful attitude of consumers. A real chef is rightfully proud of his skill, for him there is no higher reproach than the opinion of consumers. That is why the chef is the creator of not only dishes, but also a good mood, because a well-prepared dish is a real work of art.

In communicating with the consumer, the chef must control his behavior. At the same time, he is guided by the norms of behavior accepted in our society, as well as professional requirements such as: constant friendliness, courtesy, tact, cordiality to all requirements. The cook must communicate without losing his own dignity. But the ethical culture of communication between a cook and a consumer should not be reduced to formal courtesy, correctness in work, this is not yet a true culture of communication. The benevolent mood of the cook, as it were, obliges the true mood. Thus, catering workers promote the rules of etiquette, thereby fulfilling a certain educational role. as well as aesthetic tastes, culture of behavior at the table, consultations on the combination of dishes and drinks. In response to friendly service, consumers tend to be moderate in their demands. Of course, kindness must be sincere, because kindness disposes to each other. The best form of hospitality is not a forced natural smile.

Bibliography

1. Kengis R.P., Markhel P.S. Home cooking of cakes, pastries, cookies, gingerbread, pies.-M.: Logos, 1994

2. Laboratory and practical classes for cooks: Textbook for students of vocational schools, lyceums and colleges / Ed. V.A. Koeva.-Rostov n/a: Phoenix, 2001

3. Home baking. (compiled by I. Zhigalov).-T. Mekhnat, 1993

4. Cakes. Ansel. .-M.: "TERRA" - "TERRA", 1994

5. N.G. Shcheglov, K.A. Gayvoronsky Technological equipment for public catering and trade enterprises. Textbook.-M.: Business Literature, 2001.

6. Buteykis N.G. Organization of production of public catering enterprises. M., 1985.

The purpose of the study presented in the course work was to study current trends in the preparation of cakes.

Cakes are a universal confectionery product that can not leave indifferent any sweet tooth, or sophisticated gourmets or connoisseurs. Cakes are a confectionery product, usually made from pastry, stuffed with confectionery cream, fruit or cottage cheese. The first cakes began to be made since the Middle Ages.

The composition of cakes may vary depending on the type of confectionery.

There are the following types of cakes:

Custard cakes;

eclair cake;

Biscuit cakes;

Sand cakes;

Puff pastries;

Whipped cakes;

Almond cakes;

Air cakes;

Walnut cakes.

Ready baked semi-finished products for the production of mini cakes are indispensable in many cases. These products do not require special storage conditions, and a wide range allows even a novice confectioner to cook almost any product in a matter of seconds.

The appearance of confectionery products is of great importance. Beautiful products cause aesthetic pleasure, appetite and decorate any holiday table. This is especially true for pastries and cakes. A variety of decorative ornaments are made from finishing semi-finished products, using special techniques and various devices for this. To decorate products well, a long practice is required, therefore it is better to master the simplest types of decoration first and only then the complex ones.

In the course work, 10 types of cakes were given and normative documents were developed for 3 of them.

Bibliography

Law of the Russian Federation "On Technical Regulation" (as amended on July 23, 2008, No. 184)

Apet T.K. Cakes and pastries. - Mn .: LLC "Helton", 2011.- 336 p.- 16 ill.

Buteykis N.G. Technology for the preparation of flour confectionery products: textbook. allowance. – M.: Ed. center "Academy", 2010

Dubtsov G.G., Sidanova M.Yu., Kuznetsova L.S. The range and quality of culinary and confectionery products. – M.: Ed. Center "Academy", 2012

Kuznetsova L.S. technology for the preparation of flour confectionery / L.S. Kuznetsova, M.Yu. Sidanova.- M.: Mastery; Higher School, 2011.- 320 p.

Lifits I.M. Standardization, metrology and certification ”/ Lifits I.M. / [Text]: textbook.-M. : Yurait-Izdat, 2009.-399 p.

Donchenko L.V., Nadykta V.D. Food safety. -M.: Pishchepromizdat, 2011. - 525 p.

Nechaev A.P., Kochetkova A.A., Zaitsev A.N. Nutritional supplements. – M.:. KolosS, Kolos-Press. 2012. - 256 p.: ill. - (Textbooks and study guides for students of higher educational institutions). ISBN 5-10-003579-X, ISBN 5-901705-15-7.

Nechaev A.P., Bolotov V.M. Food colorings. Food ingredients (raw materials and additives). – M.: 2011. – 214 p.

16. Sarafanova L.A. The use of food additives. Technical Recommendations (4th ed. expanded and additional). Ed. "GIORD", 2010 - 530 p.

Skurikhin I.M. Chemical composition of food products. – M.: Agropromizdat, 2012

Timofeeva V.A. Merchandising of food products. - Rostov n / a: "Phoenix", 2004

Furs I.N. Technology for the production of catering products. Minsk: New edition, 2010

Attachment 1

Cake "Puff"

Appendix 2

Cake "Biscuit"

Annex 3

Cake "Basket"

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Introduction

Section 1. Personal hygiene of the pastry chef

Section 2. Characteristics of the industrial practice enterprise

Section 3. Technical equipment and organization of production

3.1 Characteristics of the equipment: Machine for sifting flour MPM?800. Purpose and device

3.2 Characteristics of the hot shop: sauce department

Section 4. Commodity characteristics of raw materials. Salt

Section 5. Technological part

5.1 Technological process of cooking dishes from fried fish

5.2 Technological process of preparation of choux pastry

Conclusion

Bibliography

ATconducting

Chef-confectioner is a very honorable and demanded profession. This profession has gained particular importance in our age of speed and transience of life. It combines two types of art - the skill of a cook and the fantasy of a confectioner. A cook is the same artist, creator. In his hands, ordinary products are transformed into works of art. He doesn't just cook, he creates. Becoming a chef is only possible through practice. The cook must be quick, collected, feel the shape, line, color...

A good confectioner is a magician, dreamer, artist. Of all the culinary arts, confectionery is the most whimsical. Seductive snow whirlwinds of meringues, small biscuits wrapped in caramel, cinnamon rolls, donuts with jam reign here. In the creation of pastries and cakes, great importance is given to the skill of the confectioner, as a great architect and creator of confectionery.

A pastry chef is a person whose profession is cooking. Currently, as a rule, at catering establishments, he prepares a variety of dishes, calculates the amount of products needed to prepare a certain number of servings, and organizes the proper storage of products. The pastry chef must be able to beautifully decorate cooked dishes. But this specialist has to deal not only with culinary "creativity". He also draws up menus, applications for products and semi-finished products, calculates the required raw materials and output of finished products, controls their supply and quality. With the advent of the name, prestigious restaurants begin to fight for the chef, sometimes he is even invited to work in other countries. A good chef - confectioner has the opportunity to create their own cafe, bar or restaurant. Chefs work at public catering establishments (restaurants, cafes, canteens, sanatoriums, dispensaries, boarding houses, rest houses, dispensaries, entertainment centers, sports and entertainment complexes, campsites, hotels, hotels, motels, supermarkets, in the culinary shops of large hypermarkets, at procurement factories.

Section 1. Lchef's personal hygieneconfectioner

Personal hygiene- this is a set of sanitary requirements that food service workers must comply with. Personal hygiene of employees enhances the culture of customer service and serves as an important indicator of the overall culture of the food service establishment.

Requirements for personal hygiene of catering workers:

v The body must be kept clean.

v Thoroughly wash hands up to the elbow.

v Take daily showers.

v Hair must be tied back or cut short.

v Fixing hair and combing hair is only allowed in the restrooms.

v Use cosmetics in moderation and avoid strong-smelling perfumes.

v Have short-cut nails, no varnish, clean subungual space.

v Do not wear jewelry or watches.

v Should not have pustular wounds on the hands.

v Do not start work with colds.

v Sanitary clothes are put on in the following sequence: shoes (wash hands), headdress, gown.

v Do not use safety pins when pinning clothing.

v Do not put foreign objects in your pockets.

v Remove sanitary clothing before leaving the production area.

v Change clothing when soiled.

v Store sanitary clothing separately from outerwear.

Sanitary behavior obliges catering workers to monitor the cleanliness of the workplace, equipment, inventory and utensils. Smoking in industrial and commercial premises is prohibited. It is also forbidden to eat in the production halls, as food remains in the production halls, as food remains pollute the work tables. cook confectioner flour

medical examination public catering workers are carried out to prevent the spread of infectious diseases. All food service workers must:

v Examination by a dermatovenereologist - 2 times a year.

v Examination for tuberculosis (fluorography) - once a year.

v Blood test for syphilis (RV) - once a year.

v Smears for gonorrhea - 2 times a year.

v Study for bacteria carrying pathogens of intestinal infections, serological examination for typhoid fever, study for helminthic carriage at least 1 time per year.

Each employee must have a personal medical book, in which they enter the results of medical examinations, information about the vaccinations carried over and passing the test for the sanitary minimum.

Sanitary control for observance of the rules of personal hygiene, sanitary regime, for the state of health of employees of a public catering enterprise, employees of the sanitary and epidemiological service (SES) carry out. Washes are made from hands (palms, fingers, subungual space), sanitary clothes (front floor and lower part of sleeves) and towels. Flushing is performed by wiping a certain surface of the hand and sanitary clothing with a sterile cotton swab moistened with a 0.1% aqueous solution of peptone or sodium chloride.

Section 2. Xcharacteristics of the industrial practice enterprise

I am doing an internship at the Bronx LLC, New York restaurant.

Schedule: sun? Thu: 09.00-01.00, Fri-Sat: 09.00-03.00

Director: Valentina Golovko

The staffing of the cook, confectioner.

Company structure(equipment, inventory) :

The company uses the following equipment and inventory.

In the meat and fish shop: meat grinder, portion scales, production tables, knives and cutting boards marked CM (raw meat), SR (raw fish), washing baths, storage utensils, racks;

In the vegetable shop: washing baths, portion scales, production tables, knives and cutting boards marked CO (raw vegetables), crockery and cutlery, shelving;

In the hot shop: stoves, ovens, deep fryer, blender, washing baths, portion scales, production tables, knives and cutting boards marked CO (raw vegetables), VM (boiled meat), BP (boiled fish), VO (boiled vegetables), Greens, crockery and cutlery, racks;

In the cold shop: refrigerated cabinets, production tables, washing baths, portion scales, slicer, blender, knives and cutting boards marked MG (meat gastronomy), RG (fish gastronomy), CO (raw vegetables), VM (boiled meat), BP (boiled fish ), VO (boiled vegetables), Greens, crockery and cutlery, shelving;

In the confectionery shop: kneading machine, baking cabinet, convection oven, proofer, beater, refrigerated cabinets, portion scales, production tables, racks, confectionery sheets, molds, rolling pin, confectionery bags, cutting boards, knives, washing tubs, crockery and cutlery.

The company produces a wide range of dishes:

Name	Exit, c.
Sandwich with fish steak and onion fries
Smoked chicken sandwich with bacon and sweet tomatoes
Veal carpaccio
Meat plate for wine
Oysters White Pearl №2
Olivier salad "New York" with burger and poached egg
Warm chicken liver salad with honey plum
Borscht "New York" with giblets
Creamy cauliflower soup with saffron
Risotto with forest mushrooms
Risotto with seafood
New York carbonara with burger and poached egg
Spaghetti with seafood
Veal cheeks with polenta and rosemary
Rack of lamb with baked potatoes
Tuna fillet with warm vegetable salad
Halibut fillet with asparagus and shallots
Ribeye (marbling 3)
Tamahawk
Lamb tongues
Kare lamb
French fries
Spinach with cream
Barbecue sauce
Demiglace sauce
Bun black Borodino
Bun with cheese
Classic New York Cheesecake
Orange ice cream

Specialties: Steaks "Filet Mignon", "Ribeye", "Striploin" (marbling from 2* to 5*), "Tomahawk" (marbling 3*); Burger "New York", "Warm Marbled Beef Salad", "Lamb Shank with Pumpkin and White Bean Stew", "Duck Confit (with Mashed Potatoes and Orange and Cilantro Sauce)", "Meat Plate with Wine: Lamb's Tongue , milano salami, parma, coppa, chicken roll", "New York salad with marinated salmon, fresh vegetables and cheese cream", "New York lobster".

Section 3. Ttechnical equipment and organization of production

3.1 Equipment characteristic:Flour sifting machine MPM?800. Purpose and device

The flour sifting machine is designed to remove impurities from it, as well as to loosen and enrich the air with oxygen.

Rice. 3.1. Flour sifting machine MPM-800: a) general view; b) sectional view: 1-pipe, 2-sleeve, 3-body, 4-magnet trap, 5-flap bolt, 6-nut, 7-lid, 8-scrapper supports, 9-auger, 10-sieve, 11 -lift, 12-hopper, 13-grids, 14-impeller, 15-cross, 16-platform, 17-cup, 18-V-belt, 19,20,21 - pulleys

It consists of a cast-iron platform on which a drive, a loading hopper, a tube with an auger and a screening head are installed. The drive consists of an explosion-proof electric motor and two V-belt drives that drive the auger with a sieve and the impeller in the hopper. The loading hopper has a safety grate that prevents foreign objects from getting into the flour, an impeller that feeds the flour to the vertical pipe and a lifting mechanism for feeding bags of flour. Inside the vertical tube there is an auger that feeds the flour to the sieving head of the machine. The screening mechanism consists of a cylindrical body with an unloading tray, a sieve with fixed blades and an unloading window. A cover with a rubber gasket and a hinged fixing bolt is installed on top. The unloading tray of the sifting head has a magnetic trap to remove magnetic impurities from the flour and an easily removable sleeve made of dense fabric, which prevents flour from spraying when it leaves the machine and enters the container.

To turn on the machine, a magnetic starter, automatic switch and control buttons are installed.

The machine is equipped with two sieves with meshes of 1.4 and 1.6 mm for premium flour and flour of the 1st and 2nd grade.

Table 3.1 Technical characteristics of the MPM-800 Screener

Operating principle

Flour from the loading hopper is fed by an impeller to the auger of a vertical pipe, through which it enters the sieving head. Here, under the action of centrifugal force, the flour, loosened, passes through the sieve into the space between the body and the sieve, sinking to the bottom, and with the help of the blades enters the unloading tray. Wholemeal remains at the bottom of the sieve and is removed when the machine is stopped.

Table 3.2 Possible malfunctions of the MPM-800 sifter, their causes and remedies

Rules for the operation of the sifter MPM-800

Check the sanitary condition and the presence of grounding. A sieve of the required size is installed in the working chamber of the screening head housing. The top is covered with a lid, which is fixed with a hinged bolt. A container is placed under the unloading tray. Check the car at idle.

A bag of flour is placed on the lifting mechanism, then it is lifted and fixed at the required height, after which part of the flour is poured out of the bag into the hopper and the "Start" button is pressed, including the machine in operation.

After turning on the machine, the flour from the hopper is fed by the impeller to the window of the vertical pipe. There, the flour is picked up by the auger, fed upwards and enters the sieve. After passing through the cells of the sieve, the flour is directed by the blades to the discharge window and through the installed magnetic trap along the fabric sleeve enters the substituted container.

During the operation of the machine, it is necessary to ensure that the hopper is constantly filled with flour. Additional loading of the machine can be done without stopping it. When working on the machine for a long time, it is recommended to stop it periodically to clean the sieve from impurities and unsifted flour particles.

During operation, it is forbidden to open the cover of the screening head and leave the machine unattended. Sanitization of the machine is carried out after

finishing work and stopping the machine: first remove the remaining flour, then remove the sieve, wipe all parts of the machine with a damp clean cloth and leave to dry.

3.2 Feature of the hot shop: Sauce department

The sauce department is intended for preparation of second courses, garnishes and sauces. To perform various processes of thermal and mechanical processing of products, workplaces are equipped with appropriate equipment and a variety of utensils and implements.

Three workplaces are organized in the sauce department: for frying and sautéing products; for cooking, stewing, poaching and baking products and semi-finished products; for cooking side dishes and cereals.

The main equipment of the sauce department is cookers, ovens, electric frying pans for frying products in the main way and in deep fat, electric deep fryers, as well as cooking kettles, a universal drive. Stationary digesters are used in the sauce department in large workshops for cooking vegetable and cereal side dishes. For the preparation of dietary dishes, a steamer is installed in the sauce department.

The work of the cook of the sauce department consists of the following operations: familiarization with the menu plan and technological maps; obtaining products necessary for cooking; selection of dishes.

Of the dishes in the sauce department, they use: stove-top dishes of various capacities (2..15 l), stewpans (2..10 l), cast-iron pans (diameter 140 ... 500 mm), pans for eggs in cells, pans with a handle , cast iron pans for frying pancakes, baking trays for frying custom products.

From the inventory they use: chef's forks (large and small), a metal screen, chef's shovels with a dropper, strainers, three types of sieves, scoops, skimmers, juicing buckets, metal colander (7 l)

Organization of work in a hot shop

The general management of the hot shop is carried out by the head of production. This is a highly qualified specialist who has a special education, whose work experience must be at least three years.

The composition of the teams of cooks is determined depending on the volume of products. When forming teams, the qualifications of cooks in restaurants differ significantly from canteens and other public catering establishments.

With brigade financial responsibility, in addition to cooks, kitchen cleaners and kitchen workers are included in the production team. Job responsibilities between members of the brigade are distributed depending on professional categories, namely:

A cook of the VI category is a foreman and is fully responsible for the entire organization of the technological process in production, for the quality and yield of ready-made dishes. Monitors the correct laying of products, monitors compliance with the technology of cooking and culinary products. Produce branded and banquet dishes.

Cook V category - participates in the manufacture and design of less complex dishes, typical for his professional category.

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

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

Occupational health and safety in the hot shop

Compliance with labor protection and safety regulations is essential for the normal work of cooks in a hot shop.

The most important of them:

It is possible to disassemble, lubricate, clean the equipment only after stopping the machine and disconnecting it from sources of electricity, steam, gas.

Before laying products in hot fat, it is necessary to remove liquid from them and lay them in a direction away from you.

The lids of boilers with boiling liquid should be opened in such a way that steam escapes from the opposite side.

Boilers with hot liquid or weighing more than 15 kg are allowed to be removed by two people.

The floor in the workshop should be flat, without protrusions, not slippery.

The temperature in the workshop should not exceed 26gr.

Disassembly, cleaning, lubrication of any equipment can be carried out only when the machines are completely stopped and disconnected from sources of electricity, steam and gas.

Electrical equipment must be grounded.

Passages near workplaces should not be cluttered with dishes and containers.

The lids of stationary cooking pots may only be opened after 5 minutes. after the cessation of the supply of steam or electricity; before opening, lift the turbine valve and make sure that there is no steam. Open the lids of wall-mounted boilers towards you.

Finished products weighing more than 20 kg should be transported on trolleys.

It is forbidden to melt the plates with flammable liquids (kerosene, gasoline).

There must be a first aid kit with a set of medicines in the workshop.

In case of accidents associated with disability, an act should be drawn up in the form.

When working in a hot shop, employees must necessarily study the rules for operating mechanical and thermal equipment and receive practical instructions from the production manager. In the places where the equipment is located, the rules of operation must be posted.

Fire Safety

In basements, it is prohibited to arrange warehouses for storing hazardous substances and materials, as well as flammable and combustible liquids.

When operating ventilation, it is necessary to clean it in a timely manner from dust and tarry products, as they can catch fire and ignite easily ignitable objects located nearby.

The furnaces of stoves and boilers with fire heating are taken out to special rooms. To prevent the penetration of flue gases into the room, the damper regulates the flow of air into the ash pan. Firebox doors must have reflectors to protect their surface from incandescence. It is not allowed to shovel hot ash and slag onto the floor; a metal box is used for this purpose.

When operating gas equipment, it is necessary to monitor the burner taps, and at the end of work, close the common gas valve in front of the meter. If there is a smell of gas in the room, it is not allowed to turn on or off electric lighting, ventilation and other electrical appliances, as well as light a fire.

When working on electrothermal equipment, fuses are installed to prevent ignition of the insulation when the network is overloaded.

All premises of the workshop, pantries must have one fire extinguisher and one box of sand to extinguish the fire.

The safety of people inside the building is ensured by the number and size of exits from the premises, as well as ways of evacuating people during a fire. The evacuation plan is posted in a conspicuous place.

Safety precautions for the operation of equipment in the sauce department of the hot shop

ь Before turning on the stove, check the presence of a tray under the block of burners and a hearth sheet in the chamber of the oven, covering the heating elements, the condition of the frying surface. Make sure the burner and oven switches are in the zero position.

b Before using the electric frying pan:

o check the convenience and ease of opening the hinged lid of the frying pan, as well as its fixation in any position;

o make sure that the heat carrier of the oil jacket of the apparatus with indirect heating corresponds to the type indicated in the passport;

o when filling the oil jacket of the machine with heat carrier, make sure that moisture does not get into it. Before filling the jacket, the heat carrier must be heated for 5 minutes at a temperature of 250°C to remove moisture.

b Check the correct operation of other equipment used.

ь Report all detected malfunctions of equipment, inventory, electrical wiring and other malfunctions to your immediate supervisor and start work only after troubleshooting.

ь When operating gas-using equipment, electric ovens, scales, observe the safety requirements set forth in the relevant standard labor protection instructions.

Section 4. Tovarian characteristics of raw materials. Pboiled witheh

Salt - natural crystalline product, consisting of sodium chloride compound NaCl (97..99.7%) and a slight admixture of other mineral salts (MgCl2, CaCl2, etc.)

The value of salt for humans:

1. Participates in water-salt metabolism and in the formation of hydrochloric acid in gastric juice

2. Regulates osmotic pressure in human cells

Classification of salt by origin

and production method

b Stone (extracted from the bowels of the earth by mine or open pit)

b Evaporation (obtained by evaporation of natural or artificial brines added from the bowels of the earth)

b Self-sustaining (mined from the bottom of lakes and washed from impurities)

b Sadochnaya (obtained by evaporating the water of the oceans, seas, lakes)

Classification of salt by processing

b Fine-grained (0.5 mm)

b Ground (0.8 mm to 4.5 mm)

b Unground (up to 40 mm or lumps)

b Iodized (0.5 mm, enriched with potassium iodide)

Salt varieties

b 1st grade

b 2nd grade

Packaging and storage

At public catering establishments, table salt is supplied packed in paper packs of 1 kg, packed in boxes of 20 kg, and multilayer paper bags of 40..50 kg.

Salt is stored in dry warehouses at a temperature of 17 ° C and a relative humidity of 70%.

Salt quality requirements

Salt should not have a smell and foreign mechanical impurities. Extra salt should be white, for other varieties shades are allowed (grayish, yellowish, pinkish). The content of sodium chloride in table salt of various grades should be at least (in%): extra - 99.7, highest - 98.4, 1st grade - 97.7 and 2nd grade - 97.0. The moisture content for the extra grade is not more than 0.1, the highest and the 1st - from 0.25 (for stone) to 5% (for boiling water).

Iodized salt of all grades must contain 25 g of potassium iodide per 1 ton of salt, the moisture content must not exceed 0.5%

Section 5. Ttechnological part

5.1 Technological process of cooking dishes from fried fish

The fish is fried whole, in links and in portions. For this, all types of fish are used. It is not recommended to fry burbot and skinny fish, as they are a bit dry when fried.

Fried fish acquires a good taste due to the fried crust that forms on the surface of the fish, contains more valuable nutrients than boiled and stewed fish. When frying fish, proteins coagulate, collagen protein, fat, vitamins and extractives change, water is released, and the mass and volume of the fish change. The loss during frying of fish is 16%.

Fish is fried with a small amount of fat (the main method), deep-fried and over an open fire. For frying, small fish are used whole with or without a head, medium-sized fish, most often in the form of round fish, large cut into fillets. Sturgeon fish is fried in links and portions. Portioned pieces of sturgeon breeds are kept in hot water for 2..3 minutes and clots of coagulated protein are removed

For frying fish, refined vegetable oils are used - sunflower, peanut, olive, corn, cooking oil (frying).

So that the fish does not lose a lot of liquid and nutrients during frying, and a crispy crust forms on its surface, the prepared fish is breaded.

For flour breading take wheat flour of the 1st grade, previously sifted. Fine salt can be added to the flour before breading for red breading use ground wheat bread crumbs for white breading- finely grated stale wheat bread, peeled from crusts. XLebna breading with straws is a stale wheat bread without crusts, cut into strips. for better attachment of the breading to the product, it is moistened in a special liquid - lezon, which is a mixture of raw eggs with milk or water, with the addition of salt. for 1000 g take 670 g of eggs or melange, 340 g of water and 10 g of salt

Fish is fried on baking sheets, frying pans, electric frying pans, in deep saucepans, deep fryers

They release fish dishes on heated small plates, round metal or oval dishes, portioned pans. The serving temperature of hot dishes should be at least 65 ° C. The amount of fish per serving is 75, 100 or 125 g.

instruction cardcooking" Salmon with spicy sauce"

Exercises: organization of the workplace, preparation of raw materials, preparation of salmon with spicy sauce; preparation of a side dish; decoration, cleaning of the workplace.

Raw material (g): salmon fillet? 200, olive oil for frying?5.

for the sauce (70 g): lemon peel? 5, orange peel? 2.5, lemon juice? 40, liquid honey? 40, cayenne pepper? 2.5, orange fresh juice?100, chili powder? 2, ground cumin? 3, salt-? 5, ground coriander - 3

for garnish(100 g): asparagus - 112, cherry tomatoes - 24, garlic - 3, bay leaf - 1.5, granulated sugar - 1, salt - 1.5.

fordesign: fresh parsley - 5, lemon - 10.

Tools, inventory, utensils: pots, bowls, cutting boards "RS", grill pan, table spoons, knives "RS", portion plates or dishes.

Equipment: stove, scales, refrigerator, work table, washing bath.

Exercise order	Instructions
	2.Check the equipment.
Exercise 2 Preparing raw materials	1. Defrost salmon in the air. 2. Strain orange and lemon juice 3. Sort fresh greens, rinse, dry. 4. Sift dry spices. 5. Sort the lemons, rinse, cut into slices. 6. Sort the asparagus, rinse, peel, retreating from the head 2..3 cm, and rinse again. 7. Sort the garlic, peel, cut into thin slices. 8. Sort cherry tomatoes, rinse, cut lengthwise.
Exercise 3 Cooking salmon with spicy sauce	1. Mix orange and lemon zest, lemon juice, honey, chili, cumin, salt, coriander, cayenne pepper and orange juice in a container. 2. Keep the salmon fillet in the mixture for 5 minutes. 3. Preheat the grill pan, pour in the oil. 4. Fry the salmon on both sides until golden brown. 5. Put the rest of the mixture on low heat and, stirring, boil until thickened.
Exercise 4 Cooking a side dish	1. Tie the processed asparagus into a bundle and put in boiling salted water, bring to a boil and cook until tender. 2. Put slices of garlic, bay leaf on the halves of cherry tomatoes, sprinkle with sugar, salt, pour olive oil on top. 3. Put the prepared cherry tomatoes in the oven for 4 minutes at 160 °C. 4. Remove the finished cherry tomatoes, remove the garlic slices and bay leaf.
Exercise 5	1. Put the asparagus on a warmed dish. 2. Place the salmon on top and pour over the sauce. 3. Put cherry tomatoes, a slice of lemon and fresh parsley next to it.
Exercise 6 Cleaning the workplace	1. Wash the workplace, tools, inventory, equipment. 2. Disinfect.

quality requirements

Appearance: portioned pieces of the same shape and size, retained their shape. The surface is evenly browned, shiny. Cut color is light pink.

Consistency: soft, juicy.

Smell: corresponds to the type of fried fish, with the aroma of spices, seasonings, honey, citrus fruits.

Taste: corresponds to the type of fried fish, with a touch of spices, seasonings, honey, citrus fruits, moderately salty.

Serving temperature: 65-70 about C.

The shelf life on the food warmer is no more than 2-3 hours. After cooling to 6-8 ° C and stored at the same temperature for up to 12 hours.

5.2 Technological process of preparation of custard dough

A feature of the preparation of custard dough is the formation of large cavities inside the dough, which are filled with creams and fillings.

Choux pastry should be viscous, but at the same time contain a large amount of water, so the dough is prepared by brewing flour.

To prepare 1 kg of dough take, g: flour - 456, butter - 228, melange - 786, salt - 6, water - 440.

The preparation of the dough consists mainly of the following operations: brewing flour and combining it with eggs.

Pour water into the container, add butter, salt and bring to a boil, then gradually, stirring with a spatula, pour in the flour. Continuing to stir, heat the mass for 5..10 minutes. The mass should be homogeneous, without lumps. It is transferred to the cauldron of the beaten machine and mixed with a hook-shaped beater to cool down to a temperature of 70..65 o C. Continuing to mix, gradually pour in the melange. The dough should flow off the spatula in the form of a triangle. If the dough is liquid, then during the baking process it will settle, and the products are obtained without rising. A very thick dough produces products with poor rise and cracks on the surface.

The finished dough is laid out in a pastry bag with a round or serrated tube. When using a serrated tube on the surface of products during baking, gaps are not obtained. Products of various shapes are deposited on confectionery sheets, lightly greased. If the sheets are not lubricated at all, then the products will stick to them, and if you lubricate strongly,? will melt during baking. The custard semi-finished product is baked at a temperature of 190..220 ° C for 30..35 minutes (first 12..15 minutes at a temperature of 220 ° C, and then at 190 ° C).

If you bake a semi-finished product at a higher temperature, then the products will turn out with breaks on the surface, at a low temperature - with poor rise. In the process of baking, a dense crust forms on the surface of the products, through which water vapor formed inside the product does not pass. Under the pressure of these vapors, the dough is pressed against the walls, the product increases in volume, and a void (cavity) is formed inside it, which is then filled with cream or any other filling.

The custard semi-finished product will settle during baking if the baking temperature is reduced early or if the dough has a weak consistency.

Cooking instruction card" Eclairswith strawberry"

Exercises: organization of the workplace; preparation of raw materials; dough preparation; molding; bakery products; cream preparation; preparation of chocolate icing; decor; workplace cleaning.

Raw material (g):

for the test: flour? 114, butter? 57, melange? 197, salt? 1.5, water - 110.

for cream: vegetable cream - 200, powdered sugar - 40.

for decoration: chocolate icing - 100, strawberries? 200.

Exit? 10 pieces. 75 g each.

Tools, inventory: confectionery sheets, scales, sieve, confectionery bag, pots, spatulas, bowls, knives.

Equipment: beater, electric cabinet, washing tub, table, electric stove.

Exercise order	Instructions
Exercise 1 Organization of the workplace	1. Prepare the necessary tools, inventory, utensils. 2. Check equipment.
Exercise 2 Preparing raw materials	1. Disinfect eggs. 2. Sift flour. 3. Dilute salt with water and strain. 4. Strawberries sort out, rinse.
Exercise 3 Preparing dough	1. Pour water into a saucepan, add oil, salt and bring to a boil. 2. Gradually stir in the flour. 3. Warm up the mass for 5-10 minutes at constant stirring. 4. Transfer the mass to the cauldron of the whipping machine and mix to cool to 65? 75 oC. 5. Gradually add eggs, knead for 10 - 20 minutes (the dough flows off the shoulder blade in the form of a triangle).
Exercise 4 Forming a custard semi-finished product	1. Put the dough into a pastry bag with a smooth or serrated tube. 2. "Deposit" on confectionery sheets, lightly oiled, round blanks.
Exercise 5 Baking	Bake at 190-220 °C for 25..30 minutes.
Exercise 6 Cream preparation	1. Cool the cream, beat into a stable foam (first slowly for 2..3 minutes, then increase the pace). 2. Without stopping beating, gradually add powdered sugar (total whipping time 20 minutes).
Exercise 7 Cooking chocolate icing	1.Chop the chocolate. 2. Combine with cocoa butter in a ratio of 4: 1 3. Heat up in a water bath to 33..34 ° C.
Exercise 8 Making a custard semi-finished product	1. Cool semi-finished products, cut lengthwise. 2. Put strawberries on the bottom part, whipped cream on top, cover with the top part. 3.Glaze with chocolate icing.
Exercise 9 Cleaning the workplace	1. Wash the workplace, tools, inventory, dishes, equipment. 2. Disinfect.

quality requirements

Appearance: eclairs of the same shape, without large cracks, chocolate icing is covered evenly, glossy. The color of the eclairs is golden yellow. The color of chocolate icing is chocolate.

Consistency: soft, tender.

Smell: freshly baked with the aroma of chocolate, whipped cream and strawberries.

Taste: fresh baked goods with a taste of chocolate, whipped cream and strawberries, moderately sweet.

Serving temperature: 6 - 8 o C

Terms and conditions of storage and sale

Eclairs are stored in refrigerators. Shelf life is not more than 6 hours at a temperature of +4..+2 o C and relative humidity of 75%. Implemented within 6 hours.

Wconclusion

The profession of a pastry chef carries a very big responsibility, as it is closely related to people. People eat every day and any mistake or inattention of the cook can lead to serious consequences. This must always be remembered!

In order to be a good pastry chef, you need to respect and love your profession, show interest in it, constantly enrich your knowledge and develop, follow the rules of personal hygiene, be attentive, quick, friendly, polite and tactful. If you follow these rules, then as a result it will be possible to work in the most prestigious restaurants not only in your own country, but also abroad.

I'm glad I chose this profession. It will be of great use to me in the future.

FROMlist of used literature

1. Buteykis N.G. "Technology for the preparation of flour confectionery products: a textbook for early education / N.G. Buteykis. - 11th ed., Rev. - M .: Publishing Center "Academy", 2012 - 336 p.

2. Anfimova N.A. "Cookery: a textbook for early professional education / N.A. Anfimova. - 4th ed., revised and supplemented. - M .: Publishing Center "Academy", 2012.-336 p.

3. Matyukhina Z.P. "Commodity science of food products: a textbook for the beginning of professional education / Z.P. Matyukhina. - 4th ed., ster. - M.: Publishing Center "Academy", 2012.-336 p.

4. Shumilkina M.N. "Confectioner: textbook / M.N. Shumilkina, N.V. Drozdova. - 3rd edition, revised and additional - Rostov n / D: Phoenix, 2012.-315 p.

6. Usov V.V. "Organization of production and service at public catering establishments: textbook. Manual for the beginning of vocational education / V.V. Usov. - 11th ed., Sr. - M .: Publishing Center "Academy", 2012.- 320 p. .

7. Zolin V.P. "Technological equipment and services at catering establishments: textbook. Manual for the beginning of professional education / V.P. Zolin. - 11th ed., ster. - M .: Publishing Center "Academy", 2012-320 p.

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Confectioner is engaged in the manufacture of confectionery products, as well as the development of recipes, the purchase of necessary products, the organization of storage of prepared sweets and other organizational issues. It can be classified as a “man-sign system”, if the ability to fulfill all the requirements of recipes in detail, observe the proportions of ingredients and follow the rules of confectionery production technologies is at the forefront. If we focus on the creative component of such work (the creation of new sweets, their creative design), then the profession can be regarded as belonging to the category of “man-artistic image”. The profession is suitable for those who are interested in world artistic culture and work and economy (see the choice of profession for interest in school subjects).

Short description: who is a confectioner?

As already noted, the confectioner is engaged in the production of confectionery. The latter include all kinds of sweets, which contain less than half of the flour (otherwise we are talking about bakery products). All confectionery products can be divided into two groups:

1. Flour (cakes, cookies, waffles, etc.).
2. Sugar (marshmallow, marmalade, chocolate, sweets, halva, ice cream, jelly, etc.).

In any case, each confectionery product contains a large amount of sugar or its substitutes (fructose, honey, sweet fruits, inulin, sucralose, stevia, erythritol).

Features of the profession of a confectioner

The main duties of the confectioner are to prepare the above types of sweets in accordance with the recipe. At the same time, such a specialist can perform part of the work with the help of equipment and tools, and part - directly by hand. The level of professionalism of a pastry chef is determined by the category assigned to him. So, at the end of the school, he can get the third or fourth category, and the highest (opening the doors to prestigious confectionery factories or restaurants) is the sixth.

If we talk about the duties of a confectioner in more detail, then they boil down to the following:

• Primary processing, cutting and shaping of ingredients, ensuring their proper storage.
• Preparation of individual components for future desserts (creams, fillings, jams, decorative elements, etc.).
• Preparation of confectionery products, based on the requirements of the recipes used.
• Development of new and improvement of existing recipes for confectionery products.
• Artistic decoration of prepared sweets.
• Ensuring proper storage of prepared confectionery products.
• Participation in the work of the logistics department of the enterprise (drafting orders for the purchase of products, tools and equipment, packaging of finished products for delivery, etc.).

In order to fully understand who a confectioner is, one can imagine sweets as an abstract product, and such a specialist as a master who accompanies the entire process of its production, from purchasing raw materials to providing it to the end consumer.

Pros and cons of being a confectioner

pros

1. A profession in demand, since the popularity of confectionery in the modern world does not tend to decrease.
2. Quite interesting new areas of activity (for example, the production of sweets with natural vegetable sugar substitutes), which are gradually gaining more and more popularity.
3. Opportunity to realize your creative potential.
4. Applicability of professional knowledge and skills in everyday life.

Minuses

1. Not the highest level of remuneration (in any case, immediately after graduation).
2. Pretty difficult working conditions: high temperature, high humidity.
3. High demands on the state of health (the confectioner should not have chronic diseases of the respiratory system, cardiovascular system, nervous, digestive systems, infectious and venereal diseases, allergies).
4. The risk of developing occupational diseases (most often we are talking about problems with the hormonal system or being overweight).

Important Personal Qualities

Training as a confectioner and subsequent work in this area will appeal only to those who are truly passionate about cooking. In addition to the passion for cooking, an excellent sense of taste (literally, we mean the excellent work of taste buds), smell, creativity, a good memory, and even analytical skills will not interfere. Also, the future confectioner needs a good physical shape, the ability to concentrate, endurance, and stress resistance.

Where to study to be a pastry chef?

To get the opportunity to work in this area, a secondary specialized education is enough. One of the most suitable specializations is "Cook, pastry chef" (code 19.01.17). Full-time education on the basis of grade 11 lasts only 10 months, on the basis of grade 9 - two and a half years. In the evening format of attending classes, the duration of study increases by a year and a half. Admission to colleges is carried out on the basis of a certificate score, so the results of the OGE matter to him (you do not need to take the exam). It is also worth noting the specialization "Technology of bread, confectionery and pasta" (code 19.01.05). It has been training for about 3-4 years.

If we talk about where to get the profession of a confectioner in the context of higher education, then you should pay attention to the specialty "Food from vegetable raw materials" (code 19.03.02). To enter a university as a confectioner, you must pass the Unified State Examination in the Russian language, mathematics and physics or chemistry. In full-time education lasts 4 years, in all others - 5 years.

Courses

Professional training center "PLUS"

This educational institution offers advanced training courses with the assignment of the status of a confectioner of the fourth category in Moscow. The training includes 72 academic hours and is suitable for those who are looking for where to study as a confectioner outside of universities and colleges. Upon completion of training, graduates are issued certificates of the established form.

Best Colleges for Confectioners

1. SKISiG
2. KSU №32
3. PC #33
4. MKUGBiIT "Tsaritsyno"
5. College "Krasnoselsky"
6. College of Food Technology

Place of work

Vacancies for a confectioner are regularly opened in cafes, restaurants, canteens, coffee houses, and confectionery factories. In addition, a confectionery specialist can open his own shop or catering establishment.

Pastry chef salary

The income level of a confectioner depends, first of all, on the place of his work. In elite institutions and in successful factories, it can be very high, and in simpler cafes and canteens and in less profitable factories, it can be approximately at the level of the average salary in the region. The higher the category of a specialist and the level of his professionalism, the more profit he can claim.

Salary as of 01.01.2020

Russia 17000—60000 ₽

Moscow 35000—78000 ₽

Career

The career of a confectioner is to increase the category and level of income. If desired, over time, such a specialist can lead a workshop or department at the enterprise where he works.

Professional knowledge

1. Technology for the production of confectionery products.
2. Hygiene, sanitation and microbiology in food production.
3. Technology of preparation and storage of raw materials.
4. Automation of technological processes.
5. Electrical engineering.
6. Color science.
7. Artistic and graphic composition.

Famous confectioners

1. Gaston Lenotre. One of the first who began to widely use fresh fruits in the preparation of desserts, as well as to produce light sweets with a reduced content of fats and sugars.
2. David Cakes is a British pastry chef who turns each of his cakes into a work of art.

Ministry of Education and Science of Ukraine

Sevastopol Professional Trade and Culinary Lyceum

Thesis on the topic:

"Biscuit dough. Products from biscuit dough»

work designed to receive

qualification level

"pastry chef of the fifth category"

Completed:

Volkova Anastasia Alexandrovna

Accepted: teacher

Mashnina Olga Alexandrovna

Sevastopol

2013

Thesis plan for the profession "Confectioner of the 5th category"

Introduction.

Section 2. Organization of the work of the confectionery shop

Workplace organization

Crockery, inventory, equipment.

Documentation.

Section 3. Safety requirements and labor protection in the workshop.

Rules and regulations.

Instructions, normative documents.

1. Range.

   Decor.

Conclusions.

Applications (schemes, posters, natural samples, etc.)

Introduction:

One of the most important in the history of mankind is the art of cooking.

In the diet of a healthy person, in addition to the main dishes, there are various desserts, sweets, such as cakes, pastries, cookies, etc. Most people love sweets, so the task of technologists and confectioners is to prepare not only tasty, but also healthy confectionery. Baking a product partially changes the chemical composition of the raw materials, but the finished product is always a good source of proteins, carbohydrates and fats, which are so necessary for the human body.

At present, in addition to increasing the production of cakes and cakes, the expansion (updating) of the assortment and improving the quality of products to meet the taste and growing requirements of the consumer are coming to the fore. In pursuit of the goal of reducing the calorie content of confectionery, it is necessary to use various fruits, which are a source of vitamins and minerals, when decorating cakes, and also to look for new directions in the production of confectionery.

An important role in the further improvement of the quality of pastries and cakes is played by their artistic design. If earlier cakes were mainly decorated with roses, now images of other colors, various patterns and ornaments are also used. Cakes are made to order for children, using different thematic plots in the design.

Section 1. Preparation of confectionery raw materials for production

For the preparation of confectionery products, various main and auxiliary products are used, which, depending on their type, structure, and purpose, are subjected to preliminary preparation and processing.

The main types of raw materials in the confectionery industry are flour, sugar, butter, eggs. Along with them, dairy products, fruits, berries, nuts, wine, essences, baking powder, etc. are used.

The quality of raw materials entering production must meet the requirements established by state standards and specifications, and dyes - the requirements of current sanitary rules. In this regard, it is very important to properly organize the storage of raw materials and products.

In the pantry for storing dry products (flour, sugar, starch), a temperature of about 15 ° C and a relative humidity of 60-65% should be maintained. In a room where perishable products are stored, the temperature should not exceed 5 ° C. Raw materials received in frozen form are stored at sub-zero temperatures. Aromatic substances, as well as wines and compotes, are stored in a separate room to avoid the spread of their smells to other products.

Wheat flour- a powdered product obtained by grinding wheat grain. The following types of wheat flour are used:

Krupchatka;

Highest, first and second grades;

Rye, soy, oat and corn.

In confectionery products, flour of the highest, first and second grades is used.

Premium flour- very soft, finely ground, white in color with a slight creamy tint, tastes sweetish. Cakes, cakes, waffles, as well as the best varieties of cookies and yeast dough products are prepared from this flour.

Flour of the first grade- soft, but less fine grinding than premium flour, its color is white with a slightly yellowish tinge. Gingerbread, cookies and products from yeast dough are baked from this flour.

Flour of the second grade- even coarser grinding, its color is white with a slightly yellowish or grayish tint. This flour is used in small quantities in the manufacture of inexpensive varieties of gingerbread and cookies.

The quality of flour is characterized not only by its color, but also by its moisture content.

Humidity is essential for both the storage of flour and the preparation of products from it. Standard humidity is 14.5% (should not exceed 15%). All recipes are designed for this humidity. In addition, flour with high humidity creates favorable conditions for the development of molds. If a lump forms, then the flour has a high moisture content, if the flour crumbles in the palm of your hand, then its moisture content is normal.

The most important components of flour are proteins - gliadin and glutenin. During dough formation, they swell and form an elastic elastic sticky mass - gluten, which affects the structure of the dough. Depending on the content of gluten, flour is divided into three groups:

up to 28% gluten;

28 – 36%;

up to 40% gluten.

Flour with a low gluten content can be used to make biscuit or shortbread dough, and with a high content - yeast, puff pastry.

Good quality gluten has a cream color, it is elastic, does not stick to hands, resilient, able to absorb a lot of water.

Flour storage. Flour comes in bags. Before opening, they are cleaned of dust and cut open along the seam with a special knife. The flour is shaken out of the bags over the sifters.

Sifting flour allows you to remove impurities, the flour is enriched with atmospheric oxygen, which contributes to a better rise of the dough. If confectionery products are made from flour of different varieties or with the addition of starch, then mixing the flour is combined with sifting. Do not use flour stored in the cold immediately. It is brought into a warm room in advance so that it warms up to a temperature (inside) of 12.

Starch. - a heterogeneous substance of white color with a crystalline luster, when rubbed between the fingers it crunches - it consists of amylose and amylopectin.

Starch in flour contains up to 70%. When kneading the dough, the starch swells, and gelatinizes during baking. The most common starch is potato and corn. It gives the (short, biscuit) dough friability. It does not dissolve in cold water, at 65 - 70 it forms a paste. Moisture content of potato starch is 20%, corn starch is 13%. Starch is sifted like flour before use. Starch, like flour, absorbs odors, so it must be stored in dry rooms. When damp, starch acquires a bitter taste and becomes unsuitable for the preparation of confectionery.

Sugar is a white crystalline powder. Produced from sugar cane and sugar beets.

Sugar - sand contains 99.7% sucrose and 0.14% moisture, dissolves completely in water, has no foreign taste and smell, tastes sweet, dry to the touch. Due to the hygroscopicity of sugar, it is stored in a dry, ventilated room with a relative humidity of no higher than 70%, otherwise it becomes damp, becomes sticky and forms lumps.

Sugar gives taste to flour confectionery products, increases their calorie content and changes the structure of the dough. Sugar limits the swelling of the gluten, thereby reducing the water absorption capacity of the flour and reducing the elasticity of the dough. An increased amount of sugar thins the dough, the product turns glassy. Before use, sugar is sifted through a sieve with cells of no more than 3 mm, you can use a flour sifter.

Sugar syrup. Sugar syrups should be colorless and transparent. The solubility of sugar in water depends on temperature. A maximum of 2 kg of sugar dissolves in 1 liter of cold water, and up to 5 kg in hot water. Before use, syrups are filtered through sieves with cells of no more than 1.5 mm.

Powdered sugar it is used in the manufacture of creams, wafers, cookies, etc. it should be finely ground and sifted through a sieve before use to eliminate larger particles. In the absence of powdered sugar, it is prepared from granulated sugar by grinding. (1003kg sugar 1000kg powder).

Honey - natural - a product of processing by bees of flower nectar. The best for use in confectionery production is linden and acacia honey.

Honey is sweeter than sugar. Its humidity is 18%. It consists (in%) of glucose 36, fructose 37 and sucrose 2, and also contains aromatic white and mineral substances, dextrins.

Honey and fructose are used in the manufacture of gingerbread. Due to its pleasant aroma, it is also used to flavor syrups and in national confectionery products (baklava, etc.). Honey should be of a thick consistency, without foreign taste and smell. With prolonged storage, honey crystallizes. Crystallized honey is dissolved before use, bringing it to its original state in a water bath at a temperature of 50-60.

Before use, honey is heated to 40 - 50 and then filtered through a sieve with cells of 2 mm. Store honey in dry and cool rooms, if signs of mold appear, immediately heat it in a water bath at a temperature of 80-90.

Treacle caramel. It is a colorless or light yellow viscous, thick liquid obtained by saccharification of starch in the presence of acids. Molasses is used in the manufacture of lipstick and added to sugar syrups, which protects them from sugaring. The molasses introduced into the dough delays the process of hardening of finished products. Treacle is stored in wooden or metal barrels at a temperature of 8 - 12. Before use, it is heated to 40 - 50 to reduce viscosity and filtered through a sieve with 2 mm cells.

Eggs and egg products. Eggs are a high-calorie product widely used in the manufacture of confectionery products, containing proteins, fats, and minerals. Eggs, due to their properties, improve the taste of products, give them porosity. Egg white has binding properties, is a good foaming agent, retains sugar. This explains its use in the production of creams, marshmallows, air and some other types of dough. The volume of protein during whipping increases by 7 times, the addition of sugar reduces the volume by 1.5 times. The yolk of an egg is rich in proteins, fat, vitamins (A, D, E, B1, B2, and PP). Thanks to lecithin, the yolk is a good emulsifier. Yolks improve the structure of the dough, give a delicate taste to products. In the confectionery industry, only chicken eggs and their products are used. Depending on the mass and shelf life, eggs are divided into categories 1 and 2 and dietary. An egg is considered dietary within 7 days after being laid. The freshness of eggs is determined using an ovoscope. Then they are subjected to sanitary treatment: they are cleaned of adhering chips, straw and placed for processing in four-chamber baths. In the first bath, they are washed in warm water, the contaminated ones are washed with hair brushes; in the second - they are kept in a 2% solution of bleach, in the third - they are washed with a 2% solution of soda; in the fourth - rinse. Store eggs in a clean and cool room at a relative humidity of 80% for no more than 6 days. Eggs are broken into a separate bowl (no more than 3 - 5 pieces) and, after checking their good quality, they are poured into a common cauldron. Prepared eggs are filtered through a sieve with cells no larger than 3 mm. The mass of one egg can vary from 40 to 60 g; the basic weight of the egg is 40 g, all recipes are calculated for it. Eggs can be replaced with various egg products, however, in the manufacture of creams, substitution cannot be made.

Melange - a mixture of proteins and yolks (or some yolks or proteins), frozen in cans at a temperature of -18 to -25. The melange is defrosted immediately before use, and the jar is first disinfected. Banks with melange are thawed for 2.5 - 3 hours on a food warmer at 40 - 45. Melange is filtered through a sieve and used immediately. The shelf life of thawed melange is 3-4 hours.

Egg powder made from a mixture of proteins and yolks or from protein and yolk separately. The moisture content of the powder is 9%. You can store egg powder at a temperature of -2 to +10 for no more than a year, preferably in an airtight container. Before use, the powder is sieved and then dissolved in water (0.35 l of water per 100 g of powder). To dissolve the egg powder, first pour a little warm water (40 - 50) into it, mix thoroughly and, continuing to stir, pour in the rest of the water. After 30 - 40 minutes, the powder swells and, having previously filtered it, can be used. 10 g of egg powder and 30 g of water corresponds to the weight of a medium-sized egg.

Fats - a product widely used in the confectionery industry. They give products the taste of baking and friability, and in some cases are a baking powder. There are vegetable, animal and combined fats - margarine, cooking fats.

Butter made from cream. It contains up to 82.5% fat, vitamins A, D, E. The oil can be salted and melted, it should be free of foreign odors and flavors, evenly colored (from white to cream). If the surface of the oil is dirty or moldy, the oil is cleaned. Before use, the butter is sometimes melted, filtered through a sieve and added to the dough. Butter increases the calorie content of products, improves taste. Unsalted butter can be replaced with salted butter, but with one exception - salted butter cannot be used in the manufacture of cream. In the manufacture of all confectionery products, except for puff, butter biscuit and cream, butter can be replaced with melted butter (1 kg of butter corresponds to 840 g of melted butter). It is recommended to store the oil at a temperature of 2 - 4 in a dark room in a carefully closed container - light and oxygen in the air spoil the oil.

Margarine obtained from animal and vegetable fats, cream, milk or water. Margarine is close to butter in taste and smell. In the confectionery industry, milk and cream margarine is used. Store it under the same conditions as oil.

Fats for deep-frying, or hydrofat, is obtained by artificial hardening of liquid vegetable fats or the fat of marine animals or fish. They should be free of foreign smell and taste. Melting point - 35 . Vegetable oils are limitedly used in the manufacture of flour confectionery products, as they are poorly retained in the dough. However, when frying products in a large amount of oil, sunflower, corn, soybean, cottonseed, olive, etc. oils are used. Mixtures of vegetable and animal fats are most suitable for deep frying, for example, a mixture of pork (30%), beef fat (30%) and vegetable oil ( 40%).

Candied fruit made from whole or sliced ​​fruits. For this purpose, peels of citrus fruits, watermelons and melons are also used. Previously, these products are boiled in syrup in the same way as jam, and then glazed in tirage sugar.

Jam consists of whole berries or fruits boiled in sugar syrup. To obtain high quality jam, it is boiled repeatedly. The syrup has a thick consistency, berries or fruits are evenly distributed in it.

Jam prepared by boiling fruits - berry puree with sugar to a thick homogeneous consistency. Stored in barrels and boxes up to 6 months. At a temperature of 20. Fermented or moldy jam should be boiled again with sugar.

Jam does not retain the shape of fruits and berries, so it is boiled once until cooked. Store it in the same way as jam and jam.

nuts used in whole and crushed form in the manufacture of dough, fillings and when decorating products. Store nuts at a temperature of 0 to 4 and a relative humidity of not more than 75%.

F chestnut and hazelnut come to enterprises without shells. The best taste qualities are acquired during frying, for which they are placed in an oven for several minutes.

Almond There are two types: bitter, with a strong aroma, and sweet - less fragrant. Due to hydrocyanic acid and bitter taste, the amount of bitter almonds should not exceed 4% of the total mass. The almond kernel is used without being freed from the outer shell.

walnut nuts are used to make fillings, toppings, and decorations.

Peanut comes without a shell, it is fried before use. Replace almonds.

Cashew nuts - nuts growing in tropical countries have a pleasant sweetish taste. Used in the manufacture of dough and for finishing products.

pistachios have a bright green color of the kernel and a pleasant sweetish, slightly oily taste. Used in chopped form for sprinkling pastries and cakes.

baking powder - these are products that emit gaseous substances that give the dough porosity. There are three groups of baking powder: biological (yeast), chemical (soda, ammonium carbonate) and mechanical (whipped proteins).

Biological leavening agents. Yeast is a microorganism composed of individual, immobile cells. Outside, the cell is covered with a membrane, inside it are the protoplasm and the nucleus. 1 kg of pressed yeast contains about 5 million of these cells. Under a microscope, a yeast cell resembles a grape. In the confectionery industry, both pressed and dry yeast are used. Fresh pressed yeast is light cream or light gray in color with a pleasant alcoholic smell. Humidity 11 - 12%, easily soluble in water. Yeast is dissolved in warm water (30 - 35) and filtered through a private sieve. Dry yeast goes on sale in the form of powder, grains or tablets. They have a yellowish - gray color and a moisture content of 8 - 9%. In a closed container in a dry place, dry yeast can remain active for a year. 100 g of dry yeast is mixed with 1 kg of flour and diluted with 3 liters of warm water (25 - 27), after an hour they can be used to make sourdough.

Chemical leavening agents. Drinking soda is a white crystalline powder with a salty taste. The action of soda as a baking powder is based on the fact that when acid is added or heated, it releases carbon dioxide, which loosens the dough. Soda is sifted or dissolved in cold water and filtered. You should strictly monitor the dosage of soda. Ammonium carbonate is a white crystalline powder. When heated and acid is added, it decomposes, resulting in the formation of carbon dioxide and ammonia. Before use, ammonium is dissolved in water (1:4) at a temperature not exceeding 25.

Mechanical disintegrators. These include products containing surfactants that form a thick foam when whipped: for example, egg whites, cream.

Taste and aromatic substances. There are natural and synthetic. Natural flavors include flavors obtained from processed products of cocoa beans, coffee, fruit and berry syrups, wines, etc. Synthetic flavors are obtained by a chemical method.

Vanilla - unripe pods of a tropical plant long
15-25 cm, with a characteristic strong aroma due to
the presence of vanillin (up to 3%) and other aromatic substances.
Vanilla is used in ground form or in the form of an alcoholic extract.
for flavoring creams and fillings.
Vanillin is a synthetic white crystalline powder with
very strong aroma. The aroma of vanillin is so strong that
it should be put into the product very little. Therefore, in order to ensure
correct dosage, you should use a solution of vanillin or
vanilla powder.

Food essences - solutions of mixtures of natural and
synthetic fragrances in water or alcohol. Possess strong
aroma. Rum, vanilla, lemon,
orange, almond, punch essences, etc. Store them in
glass bottles with ground stoppers in baskets or boxes with
sawdust in a cool dark room.

Food acids. Tartaric acid is obtained from waste
winemaking in the manufacture of grape wines, has the form
colorless crystals or powder.
Tartaric acid should be dissolved in water at
1:1 ratio, i.e. for 100 g of acid you need to take 100 g of hot
water (70-80c). In the manufacture of confectionery, the dosage
dissolved acid, indicated in the layouts of the recipe book,
doubled, i.e. instead of 2 g of acid, you need to take 4 g of the solution.

Citric acid is produced by the fermentation of sugar by a fungus.
or a discharge from a lemon. Appearance, use and
the storage of citric acid is the same as that of tartaric acid.

2. Organization of the workshop

2.1. Workplace organization

A confectionery shop for baking bakery and flour confectionery, cakes and pastries is organized at large and medium-sized public catering enterprises that supply a wide network of small enterprises with their products. The workshop is part of the procurement enterprises.

For the normal introduction of the technological process in the confectionery shop, there should be the following departments: dough kneading, dough cutting, baking, product finishing, preparation of cream, minced meat, pantry of daily food supply, containers, washing (for eggs, dishes, containers), expedition.

Workplaces for confectioners are organized in accordance with the technological process for the preparation of flour confectionery. The technological process usually consists of the following stages: storage and preparation of raw materials, preparation and kneading of dough, formation of products, preparation of finishing semi-finished products, fillings, baking, finishing and short-term storage of finished products.

Proper placement of equipment, preparation of workplaces, equipping them with the necessary equipment, utensils and vehicles, uninterrupted supply of raw materials, fuel, electricity during the shift are important factors in the economic use of working time, ensuring the rational organization of labor and mechanization of labor-intensive processes.

In the pantry of the daily supply of food, chests, racks, understuffs are installed, and a refrigerator is equipped. For weighing products, scales with mass measurement limits from 2 to 150 kg and measuring utensils are used. It also prepares raw materials for production (dissolving and dosing salt, sugar, breeding yeast, cleaning oil, removing packaging, etc.) These operations require staffing jobs with small and complex mechanization, inventory, tools and transport devices.

Eggs are processed in a special washing compartment, where an ovoscope and a bath with four compartments are installed for their sanitization.

Before kneading the dough, the flour is sifted in a separate room or directly in the dough mixing department, if possible far from other workplaces, so that other finished confectionery products do not “dust” (there are special sifters with swinging and fixed sieves). Flour sieving equipment must have a local ventilation suction with a filter to remove dust. Flour is stored on wooden racks in bags and, if necessary, is poured into the hopper of a sifting machine, while foreign impurities are removed and the flour is enriched with atmospheric oxygen. Flour can be sifted directly into a mobile bowl or plastic measuring barrels with a lid. Premises for kneading dough are equipped with machines with bowls of various capacities. The dough is kneaded on a dough mixer. The products that make up the dough are placed in a bowl, rolled up to the machine and kneaded the dough. If there are no dough mixers, you can use wooden bowls - lari, which, having covered with a lid, are used as cutting tables.

Further preparation of products for baking takes place at specially equipped workplaces for dosing dough and shaping products. These operations can be performed at one workplace.

The dough portioning room is equipped as follows: a table, a dough divider, a chest for flour (under the table), a box for knives (in the table), dial scales are installed. They also provide a place for a mobile bowl with dough. The dividing and rounding machine divides the dough into pieces of a certain weight and rolls them into balls, which facilitates the very laborious work of weighing and rolling each portion of the dough.

To roll out the dough, tables with tool cabinets and retractable chests, a dough sheeter are used. Currently, a machine is used that not only rolls the dough of the required thickness into two strips, but also doses the filling between them and forms the product.

The workplace for the design of products is equipped with tables (with sliding chests for flour, tool boxes), mobile racks and racks-lockers, wall racks. Mobile racks are necessary for the delivery of products from the place of molding to the place of curing (or proofing department), to baking ovens, and then to the cooling department. More convenient are shelving cabinets in which the products do not wind up and do not dry out during aging, as well as wall-mounted shelving in the form of brackets or "studs" on hinges.

In the process of preparing minced meat (fillings) and finishing semi-finished products, a stove, grinding devices, mobile bowls, stools for boilers, and a cooling table for making fondant are used.

To prepare lipstick, a production line is organized, consisting of an electric stove, a boiler, a special table and a beater. The table cover is metal with sides and under it are two pipelines with hot and cold water. One of the side boards bordering the inclined tray is made removable.

The baking department is equipped with confectionery cabinets and ovens with electric, gas and, less often, fire heating.

In large workshops, high-performance KEP-400 ovens are installed, into which a rack trolley with 25 baking sheets is rolled; products are baked at the specified parameters for each type of dough. Time and temperature are controlled by automatic devices. Products are aged, baked and cooled on the same mobile racks, i.е. the technological process becomes continuous. Furnaces are installed in a row (section) and local ventilation is installed.

Baths with three compartments and a sterilizer are installed in the washing room for washing tools and inventory. Racks are located next to the washing baths. In large workshops, a machine is used to wash functional containers. Confectionery bags are dried in an electric dryer.

Finished confectionery products are stored in the expedition, which is equipped with refrigerators, racks, scales and production tables.

2.2 Crockery, inventory, equipment.

For smooth operation, the confectionery shop must have a variety of inventory, utensils and tools in sufficient quantities: rolling pins, a sieve, stainless steel pots of various capacities, stove-top boilers, baking sheets, scales, molds, confectionery sheets, knives, recesses, mortars, pastry bags with a set tips, measuring cups, hair brushes, colanders.

From the inventory in the confectionery shop should be:

Sieve (in sufficient quantity);

Pans (of various capacities made of stainless steel);

Surface boilers;

baking sheets;

Rolling pins (simple and with various patterns);

Scales;

Molds (various types);

confectionery sheets;

Pastry bags with nozzles (various shapes)

Notches.

Equipment: flour sifters, molding, dough mixing, dough sheeting machines. All boilers must be labeled

For the design of confectionery, plastic or tin tubes are used, which are inserted into bags (made of dense fabric), special syringes and other tools.

For dosing the dough, use a table, a long-rounding machine or a dough divider, a chest for flour, scales.

The dough divider divides the dough into pieces of a certain weight and rolls them into balls.

To roll out the dough, you need tables with cabinets (for tools) and retractable chests, a dough sheeter, and a refrigerator. In small workshops, instead of rolling machines, a device is installed from two rollers, one of which can be raised and lowered by adjusting the distance between the rollers.

The workplace for forming products is equipped with tables, mobile racks. Mobile racks are needed to deliver products from the place of molding to the place of storage, to the baking ovens, and then to the cooling departments. Racks-cases are more convenient, in which products do not wind up and do not dry out during proofing.

Finishing of confectionery products, this operation is carried out at enterprises mainly by hand.

For its implementation, various devices are used. For coating with cream, cakes and pastries, use a large and small spatula.

A pastry bag is used to fill the cakes with cream. Tips of various shapes are used to apply various patterns on pastries and cakes.

To speed up the drying of pastry bags, a special double-leaf stainless steel dryer is used.

The preparation of syrups, creams, whipped proteins, sweets is carried out at a separate workplace, which is equipped with small tiles, on which confectionery boilers are installed. Open steam and electric gravy kettles without lids are used for cooking syrups and sweets.

Finished confectionery products are placed in trays and stored until they are sold, in a separate room - an expedition equipped with racks. Trays are delivered to the expedition on mobile racks.

2.3 Documentation.

In the confectionery shop there should be flow charts And a collection of recipes for flour and confectionery products (1985).

3. Safety requirements and labor protection in the shop.

3.1 Rules and regulations.

Health and safe working conditions in confectionery shops are provided by the law on labor protection (1992) according to the law, workers enter into an agreement with the administration. The contract contains the main provisions on labor, wages, production rates, working time and rest time.

The administration is obliged to introduce modern safety requirements, prevent industrial injuries, and ensure sanitary and hygienic conditions at work. The layout of a public catering enterprise, the dimensions of the premises of the confectionery shop are determined according to the current standards, which ensure safe and optimal working conditions for confectioners.

Correct and sufficient lighting plays an important role. The most favorable for vision is natural light. The ratio of window area, floor area should be one to six, and the greatest distance from the windows can be up to eight meters. Artificial lighting is used in rooms that do not require constant monitoring of the process (operation, storage facilities). The shop also needs emergency lighting. In large enterprises, the management of labor protection is assigned to the deputy director, in other enterprises to the manager. In confectionery shops, the management of labor protection is also assigned to the head of the shop. For new entrants, the head of the shop is obliged to conduct an introductory briefing. To consolidate and test knowledge and skills in practice. Unscheduled briefing is used when changing the technological process or when purchasing new equipment, each worker of the workshop must comply with the state standard for sanitation and hygiene.

There should be no drafts in the workshop, the floor should be flat and not slippery, the corners of production tables and bathtubs should be rounded.

It is allowed to carry weights: up to 18 years old - boys 12.6 kg

Girls 6.3kg Over 18 years old - boys 20kg

Women 10, constantly around 7kg

You can not clutter up the aisles at the workplace with dishes and containers.

3.2 Instructions, normative documents.

Law of Ukraine on labor protection (No. 2695 - XII of 14.10.1992)

Law of Ukraine on public health protection.

Law of Ukraine on ensuring sanitary and epidemiological
well-being of the population (No. 2695 - XII of November 24, 1994).

Section 4. Products from biscuit dough.

1. Range.

Biscuit cake with cream and strawberries

Cake "Pancho"

Cake "Pink dream"

Cake "Pearl tablecloth"

1. Recipe. Technological process of preparation.

Biscuit cake with cream and strawberries.

4 sheets of puff pastry, 5 g butter for brushing, 25 g melted butter, 300 ml whipped heavy cream, 225 g strawberries, powdered sugar for dusting

FOR THE BISCUIT:

4 eggs, 115 g flour, 115 g fine-grained sugar, 50 g melted butter, 2 g salt.

Cooking technology:

Brush with oil and line a 20 cm springform pan with baking paper. Preheat the oven. Now we are making a biscuit. Beat the eggs with sugar in a hot water bath until thick foam. Remove from heat and cool while continuing to beat.

Gradually mix half of the flour sifted with salt into the egg mass. Pour the melted butter into the batter along the sides of the bowl in a stream, stirring constantly. Add the rest of the flour. Pour the batter into the mold and bake for 35 minutes until golden brown. Cool the biscuit on a wire rack. Lay the dough sheets on top of each other, after brushing with melted butter. Cut out 6 circles with a diameter of -6.5 cm from the dough, moisten the middle with water. Make "bags" out of the circles. Squeezing them tightly in the middle, open the edges to make flowers. Cut out a circle with a diameter like a mold from the remaining stretch dough. Put

it and flowers from the dough on a baking sheet, bake for 8-10 minutes. Cool. Cut the biscuit into 3 layers and brush them with whipped cream. Set aside 6 tubers, cut the rest in half. Spread them on top of the cream in two layers. Place all biscuit layers on top of each other. Lay the pie crust on top, sprinkle with powdered sugar. Arrange the dough flowers on the cake. Cut the reserved strawberries and arrange them in a fan between the flowers.

Cake "Pancho"

Honey - 2 tablespoons; wheat flour - 2.5 cups; egg - 2 pcs; butter - 100 g; sour cream - 3 tablespoons; sugar - 1 cup; cocoa - 3 tbsp.

Chocolate glaze: cocoa powder - 4 tablespoons; milk - 2 tablespoons; sugar - 4 tablespoons; butter (without vegetable additives) butter - 50 g.

Sour cream: sour cream - 1 cup; granulated sugar - half a glass.

Cooking technology:

Grind eggs with sugar and add cocoa. We put honey, sour cream, melted butter, knead. Then add flour and mix again. We divide the resulting dough into about three parts. We bake each part in a round form, greased with oil. We cool the finished cakes. To prepare the cream, beat sour cream with sugar in a mixer or blender. Lubricate each biscuit cake with cream; lay, slightly pressing, on top of each other. To cook the glaze, pour milk into a saucepan, put on fire, add granulated sugar, butter, cocoa; stir. Bring the mixture to a boil. We cool.

With the resulting "hot chocolate" we coat the top and sides of our cake.

We put it in the refrigerator so that the icing freezes, and the biscuit cake is soaked with cream.

Cake "Pink dream"

for a biscuit: flour - 1 cup, eggs - 4-5 pcs, sugar - 1 cup (200 g)

for cream: butter - 200 g, condensed milk - 7 tbsp. spoons, syrup - 1-1.5 tbsp. spoons

Mastic decoration:

Roses and cake topper.

Cooking technology:

Bake a biscuit, cool and remove from the mold. Keep the biscuit cake for at least 8-12 hours, then cut lengthwise to make 2 cakes and soak in syrup.

Prepare a butter cream with condensed milk, adding a little raspberry syrup to the cream during cooking to get a pink color.

Lubricate the soaked cakes with cream and lay on top of each other. Gently spread the cream on top of the entire cake. The surface of the cake needs to be even.

Gently cover the cake with a rolled layer of mastic, and cut off the excess with a regular or curly knife.

Put the finished cake in the refrigerator for soaking for several hours and decorate with roses, a mastic bow, gluing them with a drop of water.

Cake "Pearl tablecloth"

for biscuit 1: flour - 200, eggs - 4-5 pcs, sugar - 200 g)

for biscuit 2: flour - 200, eggs - 4-5 pcs, sugar - (200 g) cocoa - 50g

for cream: sour cream - 500 g, sugar - 150 g

decoration: sugar mastic (cake coating and balls)

Cooking technology:

Bake a biscuit, cool and remove from the mold. Keep the biscuit cake for at least 8-12 hours, then cut lengthwise to make 2 cakes and soak in syrup. Do the same with the other biscuit.

To prepare sour cream for the cake, beat sour cream with sugar using a whisk or mixer until smooth.

Lubricate the soaked cakes with cream and lay on top of each other. Gently spread the cream on top of the entire cake. The surface of the cake needs to be even. Sprinkle the cake with chocolate and white biscuit crumbs.

Roll out the paste in a thin layer. Carefully cover the cake with a rolled layer of mastic to make a tablecloth, and cut off the excess with a regular or figured knife.

Put the finished cake in the refrigerator for soaking for several hours and decorate with mastic balls and napkins, gluing them with a drop of gelatin.

1. Decor.

For the cakes listed in the section, all kinds of finishes are used: icing, cream, fruits, candied fruits, jelly, mastic, icing.

To give cakes a beautiful appearance, cakes are decorated and shaped after baking and cooling.

Cakes are impregnated, glued. The surface is smeared with jam cream or glazed with lipstick or icing. Decorate with various patterns using a pastry bag, mastic, marzipan, candied fruit.

The sides are separated with cream or sprinkled with crumbs.

Section 5. Quality requirements. Conditions, terms of implementation.

Storage of pastries and cakes is carried out with the requirements of the industry standard. The warranty period of storage is set:

With and without fruit finish protein cream: 72h;

With buttercream: 36 hours;

With custard: 6 hours;

With whipped cream: 7 hours.

Cakes must be stacked in trays or on sheets.

Sheets are placed in wooden boxes. Sheets and trays can be metal with anti-corrosion coating or wooden, covered with food varnish or other material approved for use by the Ministry of Health of Ukraine.

The bottom should be lined with parchment. On boxes with cakes there should be a marking: .

Name of the manufacturer,

Product name,

Net weight,

Date and time of manufacture and shelf life.

Delivery is carried out, in accordance with sanitary rules, in dry closed vehicles. Do not transport together with products with a pungent odor.

Cakes must be accepted with the technical control of the manufacturer.

Conclusion:

In modern conditions, public catering is gradually moving to the path of industrialization. Modern enterprises equipped with modern technical means are being created; the scientific organization of labor and production is being introduced. Flour culinary and confectionery products occupy a large place in the assortment of public catering enterprises.

These products are of great variety and high quality. At present, along with the need for a worldwide increase in the production of cakes and pastries, the expansion (updating) of the range and improving the quality is coming to the fore to meet the improving taste and growing consumer demands.

Searching for new taste properties of products, it is necessary to apply various combinations of already used semi-finished products and raw materials. An important role in the further improvement of the quality of cakes and especially cakes is played by the artistry of their design. High-calorie cakes and pastries should not only serve as an excellent food product, but also decorate the table, making it attractive, and sometimes splendor.

Section 6. List of used literature

Buteyskis N.G., Zhukova A.A. Cooking flour
confectionery. "Economics", 1988

Markhel P.S., Gopenstein Yu.L., Smelov S.V., Production
pastries and cakes. "Economics" 1974

Shimolin V.I., Sweet tooth. Minsk "Polymya", 1988

4. Buteykis N.G., Organization of production of enterprises
Catering. "Economics", 1990

Lurie I.S. "Technology of confectionery production" Moscow
"Economics" 1984

Bogdanova M.A., Smirnova Z.M., Bogdanov G.A. Equipment
catering establishments. Moscow "Economics", 1986.

Pokrovsky A.A., Brovkin S.I., “A book about tasty and healthy
food "Moscow VO" Agropromizdat "1988

Ol i ynik O.M., “Foundations of physiology and logic and gi gi eni kharchuvannya” Lvov
1998

9. Vinokurova A.E. "Fundamentals of the protection of practice" Kov 2005.

10. Kovalev N.N. "Stories about Russian cuisine" Publishing house
"ISIDA" 1992

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