Fish gastronomic products. Department "Gastronomy" Concept of gastronomy

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• Gastroduodenitis
• Gastroparesis

See what “Gastronomy” is in other dictionaries:

GASTRONOMY- (Greek, from gaster belly, and nomos law). The art of preparing delicious and sophisticated dishes. Dictionary of foreign words included in the Russian language. Chudinov A.N., 1910. GASTRONOMY the highest art of preparing delicious dishes and the skill of experts... ... Dictionary of foreign words of the Russian language

gastronomy- and, f. gastronomie f. 1. Chef's art, cooking skills, henchmanship. Dahl. obsolete. Knowledge of the intricacies of cooking. BAS 2. For all his merits, Elder Koshelev had, however, an innocent weakness, or, better to say, a skill for pleasures... ... Historical Dictionary of Gallicisms of the Russian Language

GASTRONOMY- GASTRONOMY, gastronomy, many others. no, female 1. Sophisticated taste in food, understanding of the intricacies of culinary art. 2. General designation of snack goods and the most expensive food products. Gastronomy, wines, fruits (inscription on signs). Intelligent... ... Dictionary Ushakova

gastronomy- and in professional speech gastronomy... Dictionary of difficulties of pronunciation and stress in modern Russian language

GASTRONOMY- (from gastro... and... nomiya) 1) the general name for high-quality food products, originally snack foods. 2) An outdated expression for sophistication, delicate taste in food... Big Encyclopedic Dictionary

GASTRONOMY- GASTRONOMY, and, women. Food products, mainly snack bars. | adj. gastronomic, oh, oh. G. store. Ozhegov's explanatory dictionary. S.I. Ozhegov, N.Yu. Shvedova. 1949 1992 … Ozhegov's Explanatory Dictionary

gastronomy- Until the 20th century, this was the name for generally refined and subtle taste in food. At the beginning of the 20th century, gastronomy began to be called the entire set of high-quality food products (initially concentrated in snack bars, restaurants, and... ... Culinary dictionary

gastronomy- And; and. [French gastronomie] 1. collected. Edible meat and dairy products (usually ready-to-eat). Rybnaya city 2. Department of the store where such products are sold. 3. Outdated Understanding and knowledge of the intricacies of culinary art. The French are experts... encyclopedic Dictionary

gastronomy- GASTRONOMY, i, g A set of high-quality food products, mainly snack foods or requiring special preparation. Gastronomy in Yugoslav supermarkets is characterized by a variety of food products and their very high quality... Explanatory dictionary of Russian nouns

Gastronomy- (from Gastro... and Greek nómos law) 1) a set of food products (goods) of high quality preparation. 2) Delicate taste in food, understanding of the intricacies of cooking... Great Soviet Encyclopedia

Books

• China. Gastronomy, Schlotter Katrin, Spielmanns-Rothe Ehlke. The book "China. Gastronomy" is dedicated to the cuisine of the largest and most mysterious country in the East - China. The Chinese eat differently from us: foods, their unexpected combinations and cooking techniques...

Gastronomy is a science that studies the relationship between culture and food. Very often it is mistakenly attributed to cooking. However, the latter is a small part of the discipline. The gastronomic direction belongs to the arts and social sciences. It also represents the general name for high-quality prepared food products.

The name of the direction comes from the Greek words “gaster” and “nomos”, which means stomach and law. Nowadays, gastronomy and cooking have become almost synonymous. However, the first is a multifaceted concept. This is not only an exquisite taste in food and an understanding of all the subtleties of culinary art.

It is customary to call a gastronome both a connoisseur and lover of delicious food and a grocery store. As a rule, it sells certain types of food.

If we consider from the point of view of trade practice, then the group of gastronomic products includes ready-to-eat, high-quality products that have a high nutritional value. It is worth noting the fact that they require certain conditions storage

Categories of gastronomic products

Previously, goods were packaged directly in the presence of the buyer or before his appearance. The first supermarkets appeared only in the seventies.

Gastronomy includes such products:

• meat;
• fish;
• dairy products;
• wine and vodka;
• canned food

The largest group is meat products, especially sausages.

These also include:

• sausages and sausages;
• meat loaves;
• smoked meats of various types;
• brawn;
• pates;
• canned meat.

Fish gastronomy includes salted, dried, baked products, as well as caviar and canned fish. As for dairy products, these are all kinds of lactic acid products, cream, cheese and butter. The last two occupy the largest place among this category. This group also includes creamy margarine and various spreads.

Canned vegetables and fruits include:

• stuffed vegetables;
• sauteed canned food;
• vegetable caviar;
• fruit compotes;
• sauces.

Retail trade is carried out by specialized gastronomic stores or departments of universal and combined types. A huge range of goods is sold in public establishments: canteens, restaurants, cafes and snack bars.

Subtleties of culinary art

All the secrets of gastronomy should be known to both an experienced chef and an ordinary housewife. It is useful, exciting and very interesting. In this case, we're talking about not only about recipes, but about the entire culinary art. In fact, about a whole science that studies the relationship between culture and food.

One of the most important secrets is how to correctly combine products so that they do not suppress each other, but emphasize taste and provide maximum benefits.

Meat dishes go well with green vegetables: this way they neutralize the harmful effects of animal proteins. This makes it possible to remove cholesterol from the blood and improves the digestion of foods. Cannot be consumed confectionery immediately after eating. They remain in the stomach for a long time, causing fermentation.

To find out more excellent option will be a visit to the food industry exhibition "Prodexpo", which takes place annually in the pavilions of the Expocentre. All enterprises related to public catering take part in it.

Modern gastronomic departments

The gastronomy department in stores is intended for the sale of gourmet products. As a rule, it is placed in the back of the trading floor. This ensures that consumers pass through the entire store area.

In combination with culinary products, the products of the gastronomic department become a powerful factor in the fight for the buyer. There is a trend to provide additional services, which made it possible to change the structure of the department in favor of ready-made dishes. This to some extent contributes to the creation of new product categories.

In conditions of fierce competition, most stores were forced to turn their departments into real catering outlets that have their own menu.

Today, in addition to the traditional assortment, you can see on the shelves:

• salads;
• pickles and pickled products;
• jellied dishes.

This is a great alternative for those who prefer snack bars and other catering places. It is advisable to open such departments in stores located in regions with high income levels.

It is important that everything related to gastronomy is stored in specially designated places in compliance with all established standards and sanitary rules. Purchases in such a department are usually accompanied by purchases of goods in others. In addition, it is worth noting that consumers of gastronomic products have high weekly expenses.

Features of storing gastronomic goods

For example:

• improve the store's reputation;
• increase competitiveness;
• ensure maximum conversion.

But to prevent goods from spoiling, it is necessary to ensure optimal storage conditions. Installations should be clean, dry and equipped with ventilation systems, and rooms and storerooms should be well cooled.

Fish and meat products are usually stored in isolated warehouses. When they are not available, the goods are placed taking into account the generality of the storage regime and the permissible product proximity. It is prohibited to store pungently smelling products next to products that easily perceive foreign odors.

The room must have an optimal temperature and an acceptable level of air humidity. Particularly careful monitoring requires perishable goods, which are included in gastronomy.

This group includes:

• culinary products;
• milk products;
• milk;
• liver and boiled sausages, etc.

Their shelf life is calculated from the date of expiration. technological process, and also include the time spent by products in transit and storage in warehouses and bases.

Gastronomy at the international food industry exhibition

Takes place annually in February exposition "Prodexpo" in the catering industry. Its organizer is the international exhibition complex Expocentre Fairgrounds. The project organizers take into account not only domestic priority areas for the development of the food industry segment, but also foreign ones.

Participation in the exhibition is an excellent opportunity to establish business and partnership ties with suppliers and manufacturers!

One of the main directions "Prodexpo" are gastronomic goods. This is an excellent opportunity to get acquainted with industry trends, study industry education, as well as get your name out there and find sponsors. The production and recipes of gastronomy, all the subtleties and secrets of culinary art, categories, features, and modern gastronomic departments are presented here.

The implementation of the project on an international scale has a significant impact on the development of the food industry as a whole. Exchange of experience and knowledge at the international level contributes to increased competitiveness domestic enterprises, as well as increasing the quality of manufactured goods.

Considering the existing problems in the catering segment, many representatives have a great opportunity to find investors and enter into profitable cooperation with the world's leading companies.

Delegates from different countries peace. These are more than 2000 representatives, of which 90% are specialists in the food industry.

Products in a store are usually located in the following departments:gastronomy and cooking, grocery, dairy products, vegetables and fruits, meat and meat products, wines and spirits. How tolo, gastronomic department placed in the back of the trading floor, whichensures the passage of consumers through the entire area of ​​the store(Fig. 7.1).

The gastronomy department is intended for the sale of gourmet food products.products that do not require processing before consumption. In combination with culinary products, the products of the gastronomic department becomebeing a powerful factor in the struggle for the buyer. Traditional products for the gastronomic department are:

sausages and frankfurters (Fig. 16 on the colored insert);

deli meats;

fish delicacies (Fig. 18, 19 on the color insert);

cheeses (Fig. 27 on the colored insert).

The trend of providing additional services has changed the structureru assortment gastronomic department, reducing the share of products in favor of ready-made dishes (Fig. 7.2). This approach allows you to createnew product categories and, accordingly, attract additionalcustomers, making them regular customers store. In a tough competition with fast food companiesmost stores were forced to turn their gastronomic departments into real catering outlets with their own menu and a large number ofquality of additional services. Today in gastronomic departmentsIn addition to the traditional assortment, they offer:

Salads;

pickles and pickled products;

Jellied dishes;

Rice. Department "Gastronomy"

Ethnic products (for national cuisines), etc. (Fig. 46 oncolor insert).

The products of the gastronomic department are an alternative forthose who prefer eateries and other social enterprisesrich food offering simple dishes. In addition to pro-even takeaway dishes, the store can organize a café, usingusing in the kitchen equipment designed for preparing suchdishes. Some retailers go even further, offering a whole range of services, such as:

creating menus for special occasions;

heating food in the microwave;

accepting orders by fax;

delivery of orders;

preparing dishes according to customer recipes;

Rice. Assortment of salads in the Gastronomy department

It is most advisable to open gastronomy and culinary counter departments in stores located in areas with highincome level of the population. Such departments can most often be foundshop in stores with an average weekly turnover of $50 thousand andmore. In stores without a gastronomy and culinary counter department,ry packaged gastronomic products are sold in departmentsself-service (for example, products such as prepared meatscuts, smoked products are sold in the meat department, and packagedfresh salads - in the dairy department).

In a modern deli department, 43% of sales come from meatspecialties and sausages, 38% - for ready-made dishes (salads, hotdishes, sandwiches, cold appetizers, desserts, pizza, etc.) And 14% - for cheeses. In addition to the contribution to total sales (per gastro department)Mia accounts for 4-7% of total annual sales), gastronomyThe mic department carries a special marketing burden and helps stimulate customer interest in the entire store.New buyers, attracted by the opportunity to purchase pro-fast food products or refreshment in a cafe at the store, almost always become regular visitors to other departments. Statistics show that of households buying

per week, 8 % - two to three times a week, 2% - at least once a weekI share. This suggests that the majority of gastronomic consumersical goods belong to the category of active store buyers.Making their main purchases in the gastronomy department is accompanied bygiven by additional purchases in other departments. Besides,Buyers of gastronomic goods have fairly high weekly spending levels. Thus, the assortment of the gastronomic department becomes a factor that can:

improve the store's reputation;

provide an advantage in competition with other supermarkets -
mi and specialized gastronomic stores given nogo district;

increase the number of devotees this store buyers.

GASTRONOMIC PRODUCTS, gastronomy, is the name of a large group of food products High Quality, suitable for immediate consumption. Gastronomy comes from the Greek words “gaster” - stomach and “nomos” - law and means understanding the intricacies of the culinary art. Gastronomic products include meat and dairy products, fish and canning products, as well as wine and vodka products. All these products are divided into the following main groups.

Meat gastronomy . The largest place in this group is occupied by sausages, including stuffed, boiled, sausages and wieners, semi-smoked, raw smoked, lightly smoked, liver, blood brawn, pates, meat loaves, pork, beef, lamb and other smoked meats. In addition, meat gastronomy includes meat cooking, as well as some types of canned meat.

Fish gastronomy - some types of salted fish, dried and baked fish, balyk products, caviar, fried lampreys, fish cooking, canned fish, etc.

Dairy gastronomic products - animal butter, cheese, cream, lactic acid products and canned milk. The largest share of dairy products is occupied by animal butter and cheeses. The group of dairy gastronomic products usually includes butter margarine, etc.

Canned vegetables and fruits - stuffed vegetables, sauteed canned food, vegetable caviar, fruit compotes and sauces.

Beverages alcoholic, low-alcohol and non-alcoholic, as well asseasonings , related gastronomic products (ready-made horseradish, ready-made mustard, mayonnaise, olives, etc.).

Main wholesale trade of gastronomic goods carries out the Main management of refrigerators and wholesale trade meat, butter and fish - Glavmyasorybtorg - Ministry of Trade of the USSR. Wholesale sales beer, wine, vodka, liquor and vodka products, soft drinks are maintained by the marketing authorities of the Ministry of Industry system food products USSR through its wholesale offices and bases.

Retail trade of gastronomic goods run specialized gastronomic stores, gastronomic departments of universal and combined products. shops, as well as non-specialized shops and stalls (in a limited assortment). In addition, a fairly large assortment of gastronomic goods is sold in public catering establishments - canteens, restaurants, buffets, snack bars (see Public catering).

Construction and equipment of grocery stores and departments . For stores and departments selling products. goods (including gastronomic), the following dimensions of production space are established (based on one workplace): dl. workplace front 2m; depth workplace 2.2-2.6 m, including the passage behind the counter 0.9 m; area of ​​premises for storing gastronomic goods 9 m2, incl. 4 m2 refrigerated; area for preparing for the sale of gastronomic goods 1.5 m2 for each workplace; in addition, there should be a washing room for equipment - 4-8 m2. For the acceptance of goods, an area of ​​10 m2 is provided for each entrance and for each receiving hatch of utility rooms. The standards also set the air temperature in trading floor+12°, the frequency of its exchange (per hour in the hood) is 1.5; in pantries for gastronomic goods, 10° and 1.0, respectively, and in pantries for fish products, 8° and 1.0. GOST approved special types of counters and cabinets for grocery stores and departments (Fig. 1 and 2).

Rice. 1. Refrigerated counters: on the left - a low-temperature counter type 4-KhPN, on the right - a counter with an open refrigerated display case type PV-1

Fig 2. General form food cabinet and cabinet section

The following equipment is recommended for trading gastronomic goods: commodity scales with weights (for each department, and in large departments - for each receiving hatch or section); desktop dial scales (or ordinary) with a set of weights; knives (one at a time) for sausages, smoked meats, cheeses, butter, separately salted and unsalted (Fig. 3)

Rice. 3. Gastronomic knife

Storage of goods . Gastronomic goods in stores are stored in specially designated dry, clean, refrigerated rooms equipped with ventilation units (storerooms) in compliance with sanitary rules and instructions of the State Sanitary Inspectorate. Isolated pantries must be equipped for storing meat, fish, dairy products, cheeses and wine and vodka products. When there are no isolated premises, the placement of these goods is carried out taking into account the generality of the storage regime and the admissibility of the commodity proximity; they are stored for a short time (several hours). You cannot store strong-smelling goods (herring, smoked meats) near goods that easily perceive foreign odors (butter, sour cream, cottage cheese, milk, etc.). The storerooms must be provided with the required temperature and air humidity (see), as well as ventilation in accordance with the requirements for each group of goods (see Ventilation of commercial enterprises). A thermometer and a psychrometer (see Hygrometers) should be installed in every pantry, refrigerator, and counter for storing gastronomic goods to determine the temperature and relative humidity of the air. The air temperature should be as constant as possible, since sharp fluctuations impair the quality of goods. For proper air circulation, it is not recommended to place goods close to walls or directly on the floor, or tightly next to each other. The supply of goods to the sales floor must be carried out taking into account the order of arrival and the condition of the goods, as well as the deadlines established for its sale.

Particularly careful monitoring and control of storage conditions and terms of sale require perishable gastronomic goods - culinary products, milk, lactic acid products, liver and boiled sausages, etc. For these goods, the following conditions and terms of storage and sale are established (the terms are calculated from the end of the technological process manufacturing of products at the enterprise and include the time the products are in transit, stored in warehouses and bases of the distribution network, as well as the time the products are in stores before being released to consumers): hot smoked fish in stores where there is no refrigeration equipment - 6 hours; meat and fish jelly, meat and fish aspic, vinaigrette, vegetable salad with meat or fish, fish sausages, boiled crayfish, milk in bottles and flasks, chocolate milk, creamy drink, cream, milk jelly, milk jelly, butter, fruit, soy cheese curds, soy milk - up to 12 hours; liver pate, fried and baked pies with meat, fish or offal, curd cheeses of all types, dairy diet products - yogurt, kefir, acidophilus, fat and low-fat cottage cheese, soy kefir (three-day starter) at a storage temperature not higher than +6° - up to 24 hours (the sale of all these products without refrigeration equipment is, as a rule, not allowed; the exception is hot smoked fish and pies; their sales period is 12 hours). The curd mass is sold within 36 hours (when stored at a cabinet temperature no higher than +6°; it is prohibited to sell it without refrigeration). Fried fish, boiled sausage, frankfurters and sausages, boiled meat hams can be stored for up to 48 hours; up to 72 hours The sales period has been extended (also in the presence of refrigeration equipment) for hot smoked fish, sour cream, cottage cheese (at a temperature not higher than +6°). Sausages, large dried and smoked fish, fish sausage are stored hung on tinned (stainless) hooks, with intervals for air circulation. Small smoked and dried fish - on the shelf, in the container in which it arrived. Barrels with salted fish products (in brine) are stored in a horizontal position, with slats laid under the bottom row and boards between individual rows of barrels. These fish products must be stored completely covered with brine. Barrels with pressed caviar are laid in a horizontal position, granular caviar - in a vertical position, with the stencil facing up, also with slats laid under the bottom row between the individual rows of barrels. Culinary products are placed on the shelves in trays, baking trays or in the containers in which they arrived at the store. Canned food - on shelves, in boxes. Stocks of perishable gastronomic goods at sellers' workplaces should last for 2-4 hours. trade.

Preparing gastronomic goods for sale regulated by special rules and instructions. Gastronomic products are sold by net weight, without waste. Edible (liquid) waste is sold at reduced list prices. Waste and losses during preparation are set special discounts. All sausages, hung and smoked (delicacy) fish products, butter, cheeses, cottage cheese, sour cream are subject to mandatory preparation. When preparing gastronomic products for sale, it is necessary to use methods that would improve the productivity of sellers. In this regard, not only the quality of the tool (for example, a sharpened knife), but also the skill of the seller himself, his ability to reduce the number of movements, plays an important role. Sausage cutting diagrams are shown in Fig. 4, 5 and 6. Mandatory preparation of gastronomic goods comes down mainly to the following.

Sausage free from twine, ends of the intestinal membrane (tying); Each loaf is wiped with a clean towel. Skin the hams of boiled ham, remove bones, fillings and twine; the roll is sold without twine and filling, with skin but without bone; for loin, brisket, bacon, smoked pork neck, tongue in bacon, the twine and filling are also removed, but the bones and skin of the loin and brisket are not removed; then the smoked meats are cleaned from all sides of surface contaminants and yellowed fat. In gourmet fish, the head, head, growth, fins, as well as skin and bones are removed, and the inner surface of the fish is cleaned. The butter is freed from the parchment and cleaned on all sides. Cheeses are also trimmed with a knife; the windward surface is cut off in a thin layer; After opening the barrel, sour cream and cottage cheese are cleaned from the top layer.

Rice. 4. Slicing a thick loaf. Thick loaves are cut at right angles to the surface of the counter (straight cutting). The thickness of the slices depends on the density of the sausage. The denser the sausage, the thinner the slices can be

Rice. 5. Slicing a straight thin loaf. The thinner the loaf, the smaller the cutting angle. The picture shows an oblique cut, which makes the seller's job easier because it reduces the number of slices by the same weight

Rice. 6. Slicing a thin ring loaf (oblique cutting).

When slicing all types of sausage, the movements of both hands must be strictly coordinated

Ham cutting consists of the following operations (Fig. 7): removal of surface contaminants (stripping), removal of shin bones (up to the knee joint), removal of the femur, removal of the shin cup and the remainder of the pelvic bone, skin removal, stripping, performed using two knives, strings with two rings and a wire guiding them (a string for removing the femur is used at the suggestion of gastronomic goods sellers Reunov, Evpolov).

Rice. 7. Cutting boiled hams: a - location of the ham bones; b - removal of the tibia up to the knee joint; c - guide string for separating the femur; d - separation of the femur; 9 - skin removal; e - smoothing with a knife

Rice. 8. Slicing the ham: on the left - before removing the bone; right - after bone removal

With its help, the bone is separated from the meat faster and cleaner. The skin is removed only from boiled hams. Raw, smoked hams and rolls are sold with skin. For cutting by machine (Fig. 9), all operations are performed in advance.

Rice. 9. Machine slicing of ham

In hand-cutting, the skin of the ham is cut off as it is sold; The drumstick remains separated after the entire ham has been sliced. While slicing the ham, the seller holds it by the shin. The cutting stops at the level of the knee joint. Therefore, with hand slicing, the processes of butchering and slicing the ham are the same and are done as the ham is sold. To pre-cut the shoulder (front leg), separate the bones of the forearm along with the adjacent meat and tendons, remove the shoulder blade and suprascapular cartilage, then the humerus, remove the skin and clean the ham (Fig. 8). When it is not necessary to pre-cut the ham, cutting the shoulder, as well as the ham, is combined with slicing. Smoked (raw) hams are cut in the same way as boiled ones, but the skin is not removed.

Butter and lactic acid products should be sold in packaged form. If it is not possible to pack butter, then to speed up the release it is first cut into layers and bars, sometimes into pieces. Pre-cutting the butter makes it easier and several times faster to distribute to customers. The stripped oil is marked and cut with a string into layers, then into bars and pieces of a certain weight - 500 g, 300 g, 200 g. The correct marking is achieved by appropriately calculating the thickness of the layers, the length and width of each piece, depending on the weight required by customers. For preliminary cutting of butter, I.L. devices are used. Dvoretsky, F.I. Podymov, motor oil cutter designed by Khorkov. To mark the butter using the Butler method, use a wooden rectangular strip, length. OK. 34 cm, thick. 2.5 x 2 cm. On each side of the marker strip there are metal pins, the distances between which correspond to the calculation of the pieces. The length of the oil is cut into five layers high. 7.6 cm (38:5) each; The width is cut every 5.4 cm (27: 5); the same in length. Makes 125 pieces, 200 g each. If you cut the butter every 2.7 cm in width, you will get 250 pieces weighing 100 g each. The butter cut into pieces is weighed, wrapped in parchment, labeled and packaged and delivered to the seller’s workplace. Device F.I. Podymova consists of two rows of wooden blocks with a thickness equal to the cut block of butter. The rear (from the packer) ends of the bars are connected by a vertical metal rod, thanks to the chrome, each bar is easily moved to the side ("opens" like a door). When cutting the first layer, the upper bars (or two, depending on the desired thickness) are removed, then the layer is cut off with a string sliding along the remaining upper bar when cutting. After one layer is cut off, the next bars are removed on both sides of the monolithic piece of butter; cut off the second layer in the same order, etc. After cutting the layers, the oil is turned over and also cut into bars. Khorkov's butter cutter is a machine that cuts butter with a frame with strings, first into bars and then into pieces. The distribution of packaged butter is five times faster than that of non-packaged butter. In stores where there are no conditions for the full implementation of packaging, they are limited to preliminary cutting, which significantly speeds up customer service and facilitates the work of sellers. As well as preliminary cutting and slicing of ham, sausages, packing butter in big stores(Fig. 10) is produced by special workers - packers on the basis of an operational division of labor.

Rice. 10. Pre-packing of butter

The cottage cheese is packaged in parchment, weighed and placed in baskets or carton boxes with a capacity of 500 g, 1000 g, tied with twine and labeled. Sour cream is packaged in wide-mouth glass jars or special paper cups, covered with parchment and tied with twine or secured with rubber rings.

Large cheeses are first cut into small pieces (Fig. 11), and then cut into small slices.

Rice. 11. Scheme for cutting cheeses: a - round cheese without preliminary cutting; b - gradual cutting of large cylindrical cheese; c - cutting round cheese with preliminary cutting into quarters

Slicing cheeses is greatly facilitated by a lever cheese slicer (Fig. 12).

Rice. 12. Lever cheese slicer

Cutting of fish gastronomic products is also characterized by a certain consistency, the use of very simple but convenient devices and tools. For example, according to the instructions, the fins of delicious fish are cut off at skin level, and according to the method of S.M. Slobozhankin fish are removed from both sides along with the cartilaginous bases (if the fins are cut off at the level of the skin without removing cartilage and bones from the fish’s body, they will interfere with slicing the fish). For this purpose, a small knife is used, which is convenient for removing bugs (bone armor) of sturgeon fish, twines, slats, and removing skin. Balyks (backs) are usually plated to make it easier to remove bones with less waste; It is more convenient to remove normal size chunks from the layer. But sheeting a whole balyk is only applicable in large stores and on days of high demand. If there is little demand, the balyk is not pre-cut and plated - this is done as it is sold. First, a small piece is cut off, the ribs and vertebral bone are trimmed, then the piece is cut in half along the vertebra and the vertebra with the ribs (from one half) is removed, the skin is removed and cut into slices (Fig. 13 and 14).

Rice. 13. Cutting balyk. Separating the bones from the second half of the piece

Rice. 14. Cutting whitefish balyk

In self-service stores, in piece goods stores (without scales), and in case of great demand in regular stores, sausages, ham, fish, and cheeses are pre-cut behind the counter in free time or constantly, in order of the division of labor of sellers: one cuts, the other weighs , packs and ships; V large stores, where there are 3-4 or more sellers, special workers are allocated for preliminary cutting with permanent jobs in the back rooms or in the sales area for the preliminary preparation of goods for sale. Pre-cutting should be done taking into account demand, so that finished goods last no more than half an hour and do not lose their quality. The best effect is obtained by preliminary cutting by machine. Of the fish products, the machines we have can only cut chum salmon and fish from the sturgeon family. Other gastronomic varieties of fish cannot be cut on modern machines, because they are poorly suited for this purpose, for example, salmon and balyk fall apart (crumple) when cut by machine (Fig. 15 and 16).

Fig. 15. Techniques for cutting whitefish balyk

Rice. 16. Slicing salmon

Workstations for the preparation of gastronomic goods are located so that they are best connected with the work stations of sellers and with storerooms for storing goods. The area of ​​the auxiliary workplace should be quite sufficient for production preparatory work, machine installation and goods placement. At the workplace for preparing sausages, a high table is required. 85-90 cm, covered with marble, linoleum or stainless iron, with two shelves for storing tools and supplies of packaging material. There is a drawer for waste at the bottom of the table. The width of the table should reach approximately 80-90 cm, length - 1.5-2 m. Workplace for machine slicing, it is best to arrange it in a special room. At the workplace for preparing goods for sale, there must be clean towels for wiping sausages and a separate towel for hands; stand in the form of a stool or wide bench high. 50 cm, on which the brought goods are placed, as well as all the tools and equipment necessary for the work. Also, with appropriate changes in equipment and tools, workplaces are organized for the preparation of fish and dairy products.

Placement and display. Place and lay out gastronomic products at the workplace in groups - meat, fish, dairy; sausage (Fig. 17), hams, brisket, brisket, rolls are placed with the cut side towards the buyers, which makes it easier to choose the right variety.

Rice. 17. Display of sausage products

Pre-cut deli items and sandwiches are placed on trays. Stands are used to display samples and working supplies on the counter. Pickled and salted herrings are laid out in equal rows in the legs, smoked herrings are placed on trays or trays. The caviar is displayed in jars immersed in a bath of water and ice. Jars of caviar must be immersed in water at least halfway. Wines should also be placed on the counter in an inclined position (to make it easier for the buyer to read the label), only in the rows back from the buyer should the bottles be placed on the bottom, by type and variety, with the labels facing the buyer. Labels are attached to the bottles indicating the name of the wine, strength, container capacity, and price.

Draft milk and sour cream are placed in special tubs or tanks placed in ice baths or other refrigeration equipment; cottage cheese, curd mass, melted butter - in tubs, barrels and trays; dairy products - in bottles, jars, glasses or other factory packaging - on shelves, refrigerated display cases and cabinets, just like butter, margarine; cheeses - on the counter, with the cuts covered with cellophane. Storing cheese on counters after the end of the working day is not allowed. The remaining cheese is put into refrigerators; In this case, the surface of the cuts is covered with a damp, clean towel. Eggs are displayed in baskets and boxes. In the warm season, all gastronomic products located outside of refrigerated devices are protected from flies and dust with cellophane, gauze or special nets.

Gastronomic goods

The range of gastronomic products used in public catering establishments is very diverse: it includes various fish products (salted, pickled, spicy herring; salted fish, cold and hot smoked; canned fish); sausages and smoked products (sausages, hams, brisket, loin, etc.).
Methods for cutting gastronomic goods at catering establishments depend on the type of product and the method of its industrial processing.

Fish products, salted, marinated, spiced

Salted, marinated, and spicy salted fish are cut into carcasses with the head, without the head, with or without skin, with bones and without bones (pulp).
Salted salmon fish are cut into fillets with skin and bones or fillets (pulp).
When cutting into fillets with skin and bones, the head, fins (including the tail fins) are removed, stripped lengthwise and the spine is removed. To obtain fillet (pulp), the rib bones are additionally cut off and the skin is removed.
When cutting salted, spicy and pickled herring into a carcass without head and skin, but with bones, the head with the humerus and fins are removed, the edge of the abdomen is cut off, the entrails are removed and the skin is removed. When cutting herring into fillets (pulp), the spine and rib bones are additionally removed.
Herring with a head without skin and bones is cut in the same way as for fillet, leaving the herring head without gills and the caudal fin with the carcass.
When cutting herring, sprat, anchovy, salted and spiced sprat into carcasses without head and entrails, part of the abdominal cavity is cut off, the entrails are removed, and then the head and fins are cut off.
In addition, herring is filleted in the same way as herring.
The above waste standards for herring are calculated with a caviar (milk) content of no more than 5%. When herring arrives with a large amount of caviar, the established waste standards may be increased, but not more than 15%. In these cases, the actual content of waste is determined by experimental studies and documented in acts in the prescribed manner.
Caviar and milt are used as a food product.

Cold smoked fish products

Cold smoked fish is cut into a carcass without a head, with or without skin, with or without bones (pulp). Pink salmon, muksun, whitefish, barbel are cut into carcasses without heads with skin and bones. To do this, first remove the head with the humerus, then cut off the edge of the abdomen and remove the entrails. When cutting into a carcass without head and skin, but with bones, the skin is additionally removed. In gutted and headless fish, in addition, a thin layer is cut off from the sooty areas of the head.
Pink salmon, omul, asp, and pike perch are also cut into fillets (pulp). Salmon, sucker. mackerel, catfish, mackerel - only filleted (pulp). When cutting into fillets (pulp), after removing the head, entrails and skin, the carcass is flattened, the spine and rib bones are removed.
Fish is cut only into a carcass without a head, with skin and bones, bream is cut into a carcass without head and skin, but with bones, sabrefish and roach are cut into a carcass without head and skin, with caviar and bones; saber and shemai, in addition, for a carcass without head, skin, caviar, but with bones.
When cutting a herring into a carcass without head and skin, with bones, first remove the head along with the humerus, fins, and entrails, and then remove the skin. When cutting herring into fillets (pulp), the spine and rib bones are also removed.

Balyk products

Balyk products (sides, backs, sides) of fish of all families are cut only into fillets (pulp).
When cutting the backs (balyks) of all types of fish, except for the sturgeon family, the fins are removed, then they are flattened, the spine is removed, the rib bones are cut off from the fillet, and the skin is removed.
The backs (balyks) of sturgeon are cut as follows: the fins are removed, the dorsal bone scales (bugs) are cut off, then they are flattened, cartilage is removed from the fillet, the abdominal cavity is cleaned of the surface film, and the skin is removed.
When cutting sturgeon flanks, they are cleaned, i.e. cut off a thin layer of weathered pulp from the surface of the end sides of the piece, and remove the skin.
The sea bass balyk is cut without skin with bones, and the blackback herring balyk is cut into a carcass without head and skin, but with bones and fillet (pulp).

Hot smoked fish

Hot smoked fish is cut into a carcass without a head, with or without skin, with or without bones.
Hot smoked fish (except sturgeon) is cut into a carcass without a head, with skin and bones, without a head and skin with bones, fillet (pulp) in the same way as cold smoked fish.
Fish of the sturgeon family (stellate sturgeon, sturgeon) are cut into pieces. To do this, cut off the ventral and dorsal bone scales (bugs) and fins (including the tail one).
Then the fish is flattened, the cartilage is removed from the link and the skin is removed. For small fish, the skin is removed without plastering, and the cartilage is removed when slicing.

Fish preserves and canned food

Herring, sprat, anchovy, sprat (canned) are cut into carcasses without heads and entrails, whole, and sprat, anchovy, sprat, in addition, into fillets (pulp) in the same way as barrel ones.
When dispensing sprats, anchovy, herring, sprat, the brine may not be removed, but it is not included in the mass of the portion.
The butter or canned sauce should be distributed evenly among all servings.
The ratio of fish and oil or sauce in canned food is established by GOST for each type. Fluctuations in the oil content in canned food are: premium sprats in oil 25-10%, sprats in oil 30-10%, smoked fish in oil, fish in oil - 25-10%, fish in tomato sauce 30-10%.

Sausages and smoked meats

Before slicing, sausages and brawn are stripped of their casings; in addition, the bulges are cut off.
Before slicing, boiled-smoked hams are cleaned of skin, surface weathered crust, and bones, and then sliced.
Raw smoked hams are cleaned of the weathered surface crust, the skin and bones are removed during the cutting process.
Smoked brisket and loin are used in enterprises catering in raw and cooked form.
Skin and bones with tendons from smoked meats are considered waste suitable for food use.
For sausages, meat loaves, brawns, as well as frankfurters, sausages, materially responsible persons associated with the preparation of goods for sale are provided with an additional trade discount for the removal of the ends of the intestinal membranes (knots), twine in the sizes provided for by order of the USSR Ministry of Trade from 25 o.c. November 1, 1968 No. 187.
The industry gives a discount on carbonate, ham in shape, boiled pork, which arrives wrapped in cellophane (order of the USSR Ministry of Trade dated November 26, 1958 No. 459).

Cheeses

Cheeses are cleaned of crusts, marks, remnants of wrapping, foil and various damages.
Waste also includes the brine that comes out when cutting feta cheese and other brined cheeses.
The crumbs formed when cutting cheeses are a complete product and are included in their yield standards. It is used in the preparation of dishes (for topping when baking, when serving boiled pasta, etc.).