Відображення документу є орієнтовним і призначене для ознайомлення із змістом, та може відрізнятися від вигляду завантаженого документу. Щоб завантажити документ, прогорніть сторінку до кінця
For production or implementation process in the restaurant organize the following workshops: - billet (vegetable, meat, fish); - dohodovanie (hot, cold); - specialized (confectionery).
Each workshop is organised technological lines (production sites equipped with the necessary equipment for a specific technological process).
shop Hot shop Сold Vegetable shop The meat and fish shop Рastry shops
Hot shop is the main shop, which completes the process of cooking: heat treatment of semi-finished products, cooking broth, soups, sauces, side dishes, main dishes, and also produced by thermal processing of products for cold and sweet dishes.
This workshop is divided into two specialized divisions: - soup (soups), - sauces (cooking main dishes, Garni ditch, sauces, hot drinks).
Directs hot shop foreman, who organizes and controls the release and the quality of food. Chef V category which deal with the preparation of foods that require complicated cooking, also the cooking main dishes.
Cook IV category prepares entrees, passeruem vegetables, tomato paste, prepare food (cut vegetables, cook cereals, roast potatoes, articles of cutlet mass, etc.)
The cold shop has a comfortable relationship with a hot shop, where is the heat treatment of products required for preparation of cold dishes, as well as the distribution and washing of tableware. In a cold shop is equipped with mechanical, refrigeration and non-mechanical equipment, which are grouped in accordance with the location of jobs.
Jobs in a cold shop is located at the downstream side. In the cold shop there are the following production lines: - preparation of cold dishes and snacks; - cooking sweet dishes and drinks.
The management workshop is a chef, who appoints a responsible employee of the cooks of the highest qualification. In the shop can work cook V, IV category who can carry out the preparation and execution of the most complex dishes, and know how to deal with compound components, seasoning and bring to cooked dishes of mass demand, portionality and serving meals.
Vegetable shop feature so that it is on the one hand was near the pantry of vegetables, and the other had a convenient connection to hot and cold shops. The technological process of vegetable processing consists of sorting, washing, cleaning, cleaning filtration after mechanical cleaning, washing, cutting.
Workplaces equipped with instruments, supplies to perform certain operations. Work vegetable workshop organized by the chef.
The meat and fish shop
The meat and fish shop, we would provide separate areas for processing of meat, poultry and fish. Given the peculiar smell of fish products, arranged separate streams of processing meat and fish. In addition to the separate equipment are allocated on a tool, container, cutting boards marked for processing fish and meat. The General management of the shop is the chef.
For pastry shops, with restaurants assign a separate room with a billet, vypuklym and finishing departments.
In pastry shops install equipment for dough kneading, moulding products, fabrication and finishing materials, bakery ovens and cabinets for baking products.
Зверніть увагу, свідоцтва знаходяться в Вашому особистому кабінеті в розділі «Досягнення»
Всеосвіта є суб’єктом підвищення кваліфікації.
Співпраця із закладами освіти.
Дізнатись більше про сертифікати.