Department 2. Kitchen arrangement. Household advice. Kitchen Arrangement Kitchens are built in a variety of ways. The arrangement of the kitchen should correspond to the wealth and lifestyle of the owner. The kitchen needs shelves for dishes and a cabinet where various supplies are placed. In chef's kitchens

Kitchen Arrangement Kitchens are built in a variety of ways. The arrangement of the kitchen should correspond to the wealth and lifestyle of the owner. The kitchen needs shelves for dishes and a cabinet where various supplies are placed. In cook kitchens, a skating rink is made, occupying one, and sometimes two walls;

Appointment of one of the variants of the standard diet Patients with diseases of the biliary system, depending on the clinical course, stage of the disease, the level and nature of metabolic disorders, comorbidities, are assigned the main version of the standard

Prescribing one of the standard diet options Depending on the nature and stage of the tuberculous process, standard diet options with an increased amount of protein (high protein diet) are prescribed (Table 49). emp1 Table 49 Chemical composition and energy value

Assignment of the type of therapeutic nutrition The first option: it is prescribed to patients with normal body weight in the absence of pronounced violations of the nutritional and metabolic status. A diet with a physiological content of proteins, fats and carbohydrates, enriched with dietary fiber,

The arrangement of individual parts of the house The appearance of the house depends on the overall dimensions and proportions of the entire building and its parts. For example, among the greenery of the site and other buildings, a house on a high base always looks beautiful. The height of the base is determined by the level of groundwater on the site

The confectionery shop occupies a special place in the system of the restaurant industry. As a rule, he works independently, regardless of the kitchen and usually supplies his products, in addition to the main one, to small enterprises, buffets, etc. The total area of ​​\u200b\u200bthe workshop and its layout depend on the quantity and range of products that are manufactured. A confectionery shop producing 2-3 thousand products may consist of two divisions: procurement and finishing. In the procurement, the preparation of products for baking and the actual baking of products is carried out, and in the finishing - its design.

Large workshops producing up to 10-12 thousand products per shift allocate separate rooms for dough kneading, cutting (shaping) products, baking and decoration. It is clear that such enterprises produce products for delivery to other enterprises of the restaurant industry and trade, they must provide for the expedition and washing containers when designing the premises.

The placement of the premises of the confectionery shop may be different, but it is always necessary to prevent the possibility of oncoming flows during the technological process. The premises of the confectionery shop should be bright, for the rest the requirements are the same as for the hot shop.

The following operations are performed in the confectionery shop: sifting flour and preparing (kneading) dough, shaping, baking, decorating products after baking, preparing sweets, syrups, creams, whipping proteins.

At the workplace for sifting flour, appropriate equipment and sifting machines are installed. Depending on the capacity of the workshop, screening machines can be of different capacities. Modern sifters take up little space and are convenient for use in confectionery shops. In the absence of machines, the flour is sifted using a sieve, which is installed above the container in which the dough will be kneaded.

Kneading is an important operation in the preparation of all types of dough. It is associated with the application of physical effort, so modern confectionery shops are equipped with dough mixers. The simplest one consists of two units: a beater with a drive mechanism and a mobile bowl. The mobile bowl is fed to the flour sifting place, filled with dough components and brought to the beater, which makes the kneading.

You can also install a universal drive for pastry shops and use it to do this job. This is usually the case in small shops. The process of kneading dough by machine takes from 10 to 20 minutes.

In addition to the dough kneading machine, this workplace should have a water heater, a production sink with a hot and cold water mixer, and commodity scales for weighing flour.

Flour is fed to the workplace sifted, salt and sugar - in the form of a filtered solution of a certain concentration. For convenience and to facilitate the dosage of salt and sugar, a measuring steel container with a tap and a filter at the bottom is installed.

In the absence of dough mixers and universal drives, the dough is kneaded manually. For this, it is recommended to use a special drawer table of the following dimensions: length 100 cm, width 75 cm, height 98 cm, depth 43 cm. A box is also used with a height of 90, a width of 70 and a depth of 50 cm.

In the dough mixing department, a workplace is organized to perform auxiliary operations: sorting and washing raisins, preparing and filtering sugar syrup and salt solution. A production table is installed here with a sink built into the lid, to which cold and hot water is supplied. A box for salt and sugar is placed next to the table. For tools and inventory at the workplace, a locker is installed.

As in the bakery industry, to create the necessary conditions for the fermentation of yeast dough in large confectionery shops, special rooms are allocated in which the optimum temperature is maintained. If there are no such premises, the dough is brought up or brought to confectionery ovens, in which the air temperature is higher. Fermentation of the dough takes place in the same tubs in which it was kneaded.

After fermentation of the yeast dough or its kneading, products are formed. When performing this operation, the dough is divided into pieces of a certain weight and rendered to them in the required shape. The formation of products requires a lot of time, although this operation is often mechanized. These are special semi-automatic dividing machines that divide the dough into portions of a certain weight, automatic and semi-automatic machines that divide the dough and form products. At the workplace for dosing dough, there should be a production table equipped with a drawer for flour, a box for knives and scales. To the left of the worker, a tub with dough is installed, and to the right - a dough divider and a table for forming the dough. Dough sheeters are used to roll out the dough. In smaller plants or when producing a small number of products, sheeting can be done by hand, although it is difficult to obtain the dough of the desired thickness. The rolling process is much easier when using a control rocking chair, consisting of a hollow metal working roller with a diameter of 80 mm with an axis placed inside it. At the edge of the roller, control rings are mounted on both sides. The roller axle has handles fixed on the axle with screws and washers. The control rings are fixed on the roller with pins. The roller set includes five numbers of rings with an outer diameter from 88 to 100 mm

Roll out the dough on a table with a lid that has a flat surface. For rolling out and applying a certain pattern to the dough, wooden rolling pins with stamps carved on them are used. Forming of products can be carried out by various recesses adapted for the manufacture of semi-finished products of a certain weight.

To cut the dough, a cutter is used, with the help of which dough with jagged edges is obtained, fragments-thistorozdiluvachi, the dough is cut into equal strips, a cutter for cutting into circles. These devices are not used in large enterprises.

Workplaces for dosing, rolling dough and molding products are organized differently, depending on the degree of division of labor of workers in the confectionery shop. As a matter of fact, all these three operations can be performed at one workplace. In the shops where the operational division of labor is applied, three specialized workplaces are located nearby. The number of employees at each of them is determined taking into account the complexity of a particular operation.

At the workplace for rolling out the dough, in addition to the production tables, a dough sheeter and a refrigerated cabinet for cooling the dough are installed. Production tables are recommended to be made with tool cabinets and drawers for flour.

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1 - Confectionery pins for transporting finished semi-finished confectionery products to pre-cooking or auxiliary shops.

2 - Refrigerated cabinets for storing the ingredients of confectionery products.

3 - Production table.

4 - Wall shelves for storing bulk confectionery ingredients.

5 - The universal drive is used for making dough, confectionery stuffing, whipping cream with a planetary mixer. A mechanism for grinding nuts is also used.

6 - Rack for storage of equipment and nozzles for the universal drive.

7 - Confectionery tables.

The workplace for molding products is equipped with the same specialized tables as for rolling out dough. To the left of the table, mobile small-sized racks and cabinets with confectionery sheets are installed, on which molded products are laid out. As they are filled, they are rolled back to the place of proofing.

At the workplace for preparing fillings, a production table and a small gas or electric stove are installed for making fudge, choux pastry, and cream. Here they also use a mashing machine and a meat grinder from a mobile universal drive. For transportation and storage of fillings, bowls on wheels, mobile bathtubs or chairs with trays installed on them are used.

If deep-fried pies are produced in the confectionery shop, then a special workplace is organized, equipped with electric or gas braziers. With a large task for the production of patties, a patty machine can be installed.

Products from puff and shortcrust pastry are prepared at the same workplaces as products from yeast dough, but at a different time. If it is necessary to simultaneously produce products from these types of dough, additionally organize workplaces similar in their equipment to workplaces for the production of products from yeast dough.

For the preparation of biscuit dough, a separate workplace is equipped. Beating of biscuit dough is carried out on a mechanical beater with an individual electric motor or from a universal drive.

To perform preparatory operations (preparation of egg mass, sugar, etc.), as well as for laying whipped dough into molds, a production table is installed. After the products have been given a certain shape, they are laid out on confectionery sheets, put on racks. Mobile metal racks are the most convenient to use, they are easy to move and can be installed near the workplace. In addition to mobile racks, stationary metal shelves built into the wall.

After molding and proofing, the products are subjected to heat treatment - baking. Baking time depends on the size of the product, readiness is determined by appearance.

For baking confectionery products, electric and gas ovens are used. Now there are electric ovens and confectionery cabinets equipped with thermostats that allow you to automatically maintain the set temperature within any range.

For baking various types of confectionery products, an appropriate temperature is required. So, buns, pies, cheesecakes, kulebyaks are baked at a temperature of 200-250 ° C; biscuit dough - at 200-210°C; sand piece products - 210-220 ° C; sheet piece products - 250-260°C; tubes and buns from choux pastry - 215-220 ° C.

After baking, the products are taken out and placed on cooling racks, and then sent to a storage room for finished products. Biscuits, cake layers, cream buns, etc. are cut, moistened with syrup, covered with cream or fondant and decorated. In large workshops, a special room is allocated for these operations. To wet the biscuits, you can use a funnel with a capacity of 2-3 liters.

Registration of confectionery products is carried out mainly by hand. Various devices are used to perform this operation. So, for greasing cakes and pastries with cream, you should use large and small spatulas. It is more convenient to fill cakes with cream using a pastry bag fixed in a rack. Tips of various shapes, attached to pastry bags, make it possible to apply a variety of patterns to pastries and cakes. To facilitate this process, wire stencils with a diameter of 4 mm can be used.

In large confectionery shops, a pneumatic device is used to fill products with cream, which is mounted on a mobile metal table. At the bottom of the table, an air compressor with an electric motor is installed, from which compressed air is supplied to the tanks with cream installed on the table. A rubber hose is attached to each tank, at the end of which there is a tip with a handle.

The next operation is the preparation of syrups, creams, whipped proteins, sweets. For its implementation, the confectionery shop has simple thermal equipment - stoves or special devices on which confectionery boilers are installed. Large enterprises use open steam and electric gravy kettles without lids. In small workshops, there is a stove-top kitchen utensil for this.

With small volumes of production, it is advisable to use a water bath for heating and storing heated fudge. To do this, they put a smaller pot with fondant in the bath and, if necessary, spend it, always having it at hand. In a water bath, it does not crystallize and always has the right temperature.

For whipping and mixing products, large enterprises install beaters, others use universal drives, meat grinders, and low-power mashers.

Universal drives for confectionery shops in combination with a universal beater allow you to prepare many types of semi-finished products: choux pastry, dough for biscuits, cakes and pastries, fudge, butter and protein creams. In the absence of machines, these processes are carried out manually using confectionery beaters.

To perform other operations, various tools and devices are used - mortars with pestles, manual and electric coffee grinders, sieves, colanders, screens, etc.

When preparing puff pastry, after each rolling it is cooled. To do this, in the processing room, away from the confectionery ovens, a refrigerator is installed, which also serves to store perishable products (butter, minced meat, etc.). Finished confectionery products are laid out in trays and stored until they are sold in a separate room - an expedition equipped with racks. They are transported from the workshop on mobile racks or trolleys.

In a large confectionery shop, it is necessary to provide a warehouse with a daily supply of raw materials to ensure uninterrupted operation during the day.

To store tools, fixtures and equipment in the workshop, tool cabinets are installed.

At confectionery shops that produce products with butter cream, a workplace for washing eggs is organized in a separate room. Before entering the workshop, the eggs are checked for freshness, treated in a disinfectant solution, neutralized in a soda solution, then washed in running water.

To process eggs, a bath is installed at the workplace, next to it is a table with an ovoscope and a table with a box for eggs intended for testing. The eggs checked on the ovoscope are placed in a net and lowered alternately into a bath with a disinfectant solution, then into a bath with a soda solution, and then into a bath with running water.

Equipment and its types for the confectionery shop are selected depending on the expected productivity of the shop. This takes into account the number of loads, the operating time and the utilization rate of each machine.

Thermal equipment (confectionery oven, cabinets) is selected depending on the hourly productivity of the devices. To do this, you need to know the weight of the baked products, their number on one baking sheet, the number of decks, and the duration of baking.

Organization of work in the confectionery shop.

The confectionery shop is managed by the head of the shop. He acquaints the foremen with the range of manufactured products, distributes raw materials between the teams, and controls the technological one.

In confectionery shops, as a rule, a linear schedule is used. In large workshops, work is organized in two shifts, in small workshops - in one. Teams are formed either by type of product (one produces products from yeast dough; the other cakes, pastries), or by technological process operations (kneading, shaping, baking and decorating products). Two or three teams work in each shift, depending on the capacity of the workshop according to the operational division of labor.

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1 - mobile confectionery rack; 2 - metal pedestal; C - refrigerator; 4 - office table; 5 - production table; 6 - washing bath; 7 - table with cooling; 8 - churning machine, 9 - vibrating sieve with stand; 10 - dough mixing machine; 11 - table with built-in washing bath; 12 - production rack; 13 - sterilizer; 14 - washing bath; 15 - cream dispenser, 16 - sektroshafa; 17 - dough sheeters; 18 - bowl for kneading dough; 19 - electric stove; 20 - syrup cooling device

Confectioners of the V category make curly cakes to order and cakes. They prepare and check the quality of raw materials, fillings, finishing semi-finished products, prepare dough, mold products, and carry out their decoration.

Confectioners of the IV category make various cupcakes, rolls, cookies of the highest grades, complex cakes and pastries.

Confectioners of the III category make simple cakes and pastries, bakery products, various types of dough, creams, fillings. Confectioner Qualifications:

o the confectioner must have primary or secondary vocational education;

o know the recipe and technology for the production of flour confectionery and bakery products from various types of dough, finishing semi-finished products;

o know the commodity characteristics of raw materials, types of flavoring and aromatic substances, rippers and dyes allowed for the manufacture of confectionery products;

o comply with the sanitary and hygienic conditions for the production of flour confectionery products, their shelf life, transportation and sale;

o know organoleptic methods for assessing the quality of confectionery products;

o use methods and techniques of highly artistic finishing of complex types of confectionery;

o observe the principles of operation and the rules for the operation of technological equipment that is used in the manufacture of confectionery products.

The qualification requirements of the confectioner are determined in accordance with the requirements of the industry standard GOST 30524-97 "Public catering. Requirements for production personnel", which is used when certifying the services of restaurant enterprises.

Confectioners of the II category perform individual work in the process of making cakes, pastries, preparing syrups and creams.

Confectioners of the 1st category perform work under the supervision of confectioners of the highest category, remove baked goods from sheets, read confectionery trays, sheets and forms.

Bakers II and III categories bake and fry confectionery and bakery products. They determine the readiness of semi-finished products for baking, prepare the seasoning and lubricate the products. The baker must study the technological process, modes and duration of baking confectionery products, know the output rates of finished products, their cooling mode, as well as the rules of operation and maintenance.

Confectioners must be aware of the responsibility for the work performed. The head of the workshop and the foremen monitor the rational organization of work in the workshop, which is carried out in accordance with the planned target for the production of products.

Organization of the work of the confectionery shop 4

2.1.Organization of workshop jobs 6

2.2. Equipment for the confectionery shop and operating rules 9

2.3. Kitchen tools 11

2.4.Organization of labor in the workshop 13

2.5. Workshop Safety 14

Conclusion 18

Bibliography 19

INTRODUCTION

Mass food plays an important role in the life of society. It most fully satisfies the nutritional needs of people. Catering enterprises perform such functions as the production, sale and organization of consumption of culinary products by the population in specially organized places. Catering enterprises carry out independent economic activities and in this respect do not differ from other enterprises. Catering for the population is organized mainly by small private enterprises.

The mass catering industry is in the process of development - both the number of establishments and the quality of service are growing.

Every year, mass nutrition is increasingly being introduced into the life of the broad masses of the population, contributing to the solution of many socio-economic problems; helps to make better use of the country's food resources, provides the population with quality nutrition in a timely manner, which is of decisive importance for maintaining health, increasing labor productivity, and improving the quality of education; allows more efficient use of free time, which today is an important factor for the population. The network of catering enterprises used by the population is represented by various types: canteens, restaurants, cafes, snack bars, bars, etc. The need for various types is determined by: the diversity of the population's demand for various types of food (breakfasts, lunches, dinners, intermediate meals, business lunches ); the specifics of serving people both during short lunch breaks and during rest; the need to serve the adult population and children who are healthy and in need of medical nutrition. Demand for products and services of mass catering is constantly changing and growing.

Organization of the work of the confectionery shop.

Organization of workplaces
The working shop in relation to the confectionery shop is a separate room or section of the production area, assigned to one employee.
Depending on the capacity and the range of products produced, the following workplaces are organized:
- for processing eggs;
- for sifting flour;
- for the preparation of other types of raw materials;
- for kneading sand, biscuit, almond dough;
- for finishing products;
- for baking products;
- for washing equipment and containers;
- Department of storage of finished products.
Proper arrangement of equipment, preparation of workplaces, equipping them with the necessary inventory, 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 the mechanization of labor-intensive processes.
The inventory of the workshop is varied, since during molding and finishing it is required to ensure not only a beautiful appearance, but also the exact mass of products. For the design of confectionery, plastic or tin tubes are used, which are put into bags made of dense fabric, special syringes, aluminum or tin combs, and a number of other devices.
The dough portioning room is equipped as follows: a table, a dividing and rounding machine or a dough divider, a flour chest (under the table), a knife box (in the table), dial scales are installed. They also provide a place for moving the 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 operation of weighing and rolling each portion of the dough.
To roll out the dough, tables with tool cabinets and retractable chests, a dough sheeter, a refrigerator (where oil and dough are cooled in the manufacture of puff products) 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 products.
The workplace for molding products is equipped with tables (with retractable chests for flour, tool boxes), wall racks.
For the preparation of biscuit dough, a separate workplace is equipped near the universal drive, since the dough is beaten in a mechanical beater that is included with this drive. In addition, you need a separate table (or tables) for preparing eggs, pouring dough into sheets or forms. A special machine cuts the semi-finished biscuit into layers.
Creams are prepared in a separate room, in which beaters of various capacities and with different capacities of bowls and boilers are installed. The cream is brewed in special tipping boilers with a steam jacket or in stove-top boilers. A special table with drawers for storing tools is also needed, powder is sifted on it and other operations are performed.
For the manufacture of lipstick, a production line is organized, consisting of an electric stove, a boiler, a special table and a whipping machine. The table cover is metal with sides and two pipelines with cold and hot water are placed under it. One of the side boards, bordering on the overhead tray, is made removable.
The baking department is equipped with confectionery cabinets and ovens with electric, gas and, less often, fire heating.
For frying pies in deep fat, special electric or gas deep fryers are designed. Shelves and a table with a mesh baking sheet are placed near the deep fryer (to drain excess fat). This compartment must be particularly well ventilated, as the decomposition of fats releases products that are unhealthy.
Pastries and cakes are finished in special rooms or, in extreme cases, on separate production tables isolated from other workplaces. Tables are equipped with drawers for tools, a stand for strengthening pastry bags, a special tank for syrup (for soaking biscuit). The work of the confectioner is facilitated by stands that rotate on the axis, on which cakes are placed during finishing.
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 a refrigerator, racks, scales and production tables. The shelf life of confectionery products is from 7 to 36 hours.
Finished products are transported in containers by special vehicles. Each tray must have a label indicating the name and quantity of confectionery products. Be sure to indicate the time of production and the name of the stacker.
The production plan determines the quantity and range of confectionery products. It is compiled taking into account the need for confectionery products, the qualifications of workers and the equipment of the workshop.
Equipment for the confectionery shop
Dough mixer TMM-1M.
This machine consists of a plate, a body, a drive installed in the machine body, a bowl on a three-wheeled trolley and a kneading arm with a paddle.
A vertical housing with a drive is assembled on a cast-iron foundation plate. Inside the housing there is a gearbox, an electric motor, a chain drive and a crank connected to the mixing lever. The machine control buttons are located on the side wall of the case.
The bowl is a conical tank, and is attached to the shaft with a profile connection. The working body is a kneading lever, which is curved and has a blade at the end.
Operating principle. Rotations from the electric motor through two gearboxes and a chain drive are simultaneously received by the dough mixing lever and the bowl. Due to the simultaneous rotation of the bowl and the dough mixing arm in the opposite direction, the loaded product is intensively mixed and forms a homogeneous mass saturated with air.
Whipping machine MV-35M.
It is intended for mechanization of the process of whipping various confectionery mixtures (protein, egg-sugar, creams) and liquid dough in the confectionery shops of public catering establishments. This machine consists of a body, a tank lifting mechanism and a drive mechanism.
A removable tank is mounted on the movable bracket, which can move it in the vertical direction using the handle of the lifting mechanism. The drive of the machine is mounted inside the housing, which consists of a motor, gears and a planetary gearbox. Replaceable beater mechanisms are attached to the working shaft with a pin. On the side wall is a switch to start and stop the engine.

Machine for sifting flour MPM-800.
It consists of a cast-iron platform on which a drive, a loading hopper, a pipe 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.
The loading hopper has a safety grate that prevents foreign objects from falling into the flour, which feeds flour to a vertical pipe and a lifting mechanism for feeding bags of flour.
Inside the vertical tube there is an auger that feeds the flour from 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 discharge tray of the sieving head has a magnetic trap to remove magnetic impurities from the flour.
To turn on the machine, a magnetic starter, an automatic switch and control buttons are installed.
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 loosens up, passes through the sieve into the space between the body and the sieve, sinks to the bottom and enters the discharge tray with the help of blades. Wholemeal remains at the bottom of the sieve and is removed when the machine is stopped.

Kitchen tools
Pots of various capacities are used for kneading dough, mixing products, beating eggs, cooking cream, syrups and other operations. It is better to use stainless steel pans.
Enamelled and stainless steel bowls are useful for washing vegetables and fruits, kneading and cooking jam.
Meat grinders are necessary for the preparation of minced meat, squeezing juices from berries using a special attachment.
Metal baking sheets with three and four sides are needed for baking biscuits, pies, rolls. Metal sheets with one side are used for baking cookies, pies, gingerbread, layers of dough.
In pans of different sizes with high and low sides, pies, pancakes, pancakes are fried, and minced meat is also prepared.
Tin molds are used for baking piece products, as well as for stamping cookies of various shapes. They can be smooth and corrugated.
Wooden boards, large and small, are used for cutting pies, rolls, kneading and rolling dough and molding confectionery.
Rolling pins roll out the dough into a layer. For drawing a pattern on the dough, rolling pins with patterns on the surface are used. Wooden spatulas are convenient for kneading liquid consistency dough, creams and syrup in a bowl, when cooking lipstick.
Beaters, whisks and spirals are convenient for whipping egg whites, cream, cocktails and mousses into foam. The simplest whip can be a fork. In addition, electric beaters of various sizes and designs are used.
A colander is used for washing berries, fruits and vegetables.
Graters ordinary and combined are used for peeling citrus fruits, chopping food, spices, vegetables and fruits.
Sieves large and small are used for sifting flour, powdering finished products and filtering various liquids. Sieves can be hair, silk, metal, with a cell of various sizes.
Confectionery combs with various teeth are cut out of tin or thick cardboard; with their help, straight or wavy lines are applied on cream or lipstick when decorating cakes and pastries.
A pastry bag with straws is necessary for depositing liquid types of dough and for finishing cakes and pastries, it can be made of thick paper or fabric. A triangle is cut out of parchment and glued with egg white in the form of a cone. The narrow end is given any shape with scissors: the cut can be straight, oblique, oblique on both sides, teeth, etc.
Brushes are used to brush confectionery with eggs, butter or margarine.

Organization of work in the workshop.

Safety in the workshop.

Conclusion

BIBLIOGRAPHY

1. N.G. Buteykis, A.A. Zhukov "Technology of preparation of flour and confectionery products". Moscow. Publishing house "ProfObrIzdat" 2001.

The confectionery shop occupies a special place in catering establishments. He works independently and produces products that he sells in the halls of the enterprise, culinary shops, buffets, retailers, etc.

Confectionery shops in the public catering system can be conditionally classified according to two criteria:

– production capacity;

- product range.

Depending on the capacity of the workshop, there may be:

– low power (up to 12 thousand items per shift);

– medium capacity (from 12 thousand to 20 thousand items per shift);

– high capacity (more than 20 thousand items per shift).

According to the range of manufactured products, the following workshops are distinguished:

- confectionery products in a wide range of all types of dough (yeast, biscuit, puff, custard, sand, etc.), including products with cream;

- confectionery products from one or two types of dough (in such workshops, due to sanitary and technological conditions, the production of products with cream may be absent).

The production program of the confectionery shop is compiled on the basis of applications from pre-cooking catering establishments, confectionery shops, etc. and is expressed in the form of an order. The work order is drawn up for the entire workshop or for each team specializing in the production of certain products.

Organization of production sites and workplaces

The workplace in relation to the confectionery shop is a separate room or section of the production area, assigned to one employee or group of employees.

Depending on the capacity of the workshop and the range of products produced, the following jobs can be organized:

- for processing eggs;

- for sifting flour;

– for the preparation of other types of raw materials;

- for kneading yeast, puff, shortcrust pastry;

- for the preparation of biscuit and custard dough;

- for cutting products from yeast and shortcrust pastry;

- for cutting products from puff pastry;

- for cutting products from biscuit and choux pastry;

- for baking products;

- for the preparation of finishing semi-finished products;

- for finishing products;

- for washing inventory and containers.

At the workplace for processing eggs, a production table with an ovoscope is installed to check the quality of eggs, 4 baths for their sanitization, and a bedside table. From the inventory, lattice metal baskets and hair brushes are used. In large workshops, a room for breaking eggs can be allocated, where a Panfilov device (a device for separating the yolk and protein) is installed.

Flour sifting is carried out in a separate room or in the pantry of the daily supply of raw materials next to the dough kneading department. At this workplace, depending on the capacity of the workshop, a small-sized vibrating sieve is installed; a sifting machine or a replaceable mechanism powered by a universal drive. To collect the sifted flour, polyethylene tanks or mobile bowls are used. For bags of flour, a pallet is installed.

The workplace for the preparation of other types of raw materials is equipped with a pedestal and a rack for storing raw materials, a production table, a bathroom with hot and cold water supply, and a refrigerator. The diverse nature of the work performed at this place requires the completion of inventory and tools: a metal screen, a colander, strainers, skimmers, sieves with cells of various sizes, nut grinders, mills, scales, measuring utensils, etc.

Workplaces for the preparation of yeast, puff, shortcrust pastry can be combined, dough mixers are installed, for kneading shortcrust pastry - beaters, a production sink, a production table (if there is no room for preparing products). After kneading the yeast dough, its maturation is ensured: the bowls are moved closer to the baking cabinets or a room for proofing the dough is equipped (T = 30-35 ° C, humidity 85-90%).

Features of the preparation of biscuit and custard dough determine the heat treatment of mixtures and whipping of masses of various composition. Therefore, at the workplace for the preparation of these types of dough, an electric stove and beaters are installed. To prepare choux pastry, it is advisable to use a universal confectionery machine, where the dough is brewed in a digester, then poured into the machine’s containers for cooling to a temperature of 65-70 ° C and mixed with a hook-shaped beater in the same container after adding the eggs.

The workplace for cutting yeast and shortbread dough is equipped with production tables with wooden coating and drawers for inventory, mobile racks; desktop scales. To speed up the portioning of yeast dough, manual dough dividers are used. Shortbread dough products are molded using curly notches.

At the workplace for cutting and shaping products from puff pastry, production tables with a wooden coating, dough sheeters, a refrigerating cabinet, mobile racks are installed. Instead of a pastry table, a cooling table can be used.

At the workplace for cutting and shaping biscuit and custard dough, confectionery tables and mobile racks are installed. In large confectionery shops, a jigging machine is used for jigging “Busher” type cakes, and an MTO machine is used for jigging blanks from choux pastry.

At the site for baking products from various types of dough, baking cabinets, combi steamers, racks for proofing blanks and cooling finished products, a production table are installed, on which sheets with products are laid to lubricate them with ice cream.

Beating machines, a universal drive, a production table, an electric stove, a washing bath and a rack for preparing syrups and fudge are installed at the preparation area for finishing semi-finished products; a universal confectionery machine MKU-40 can be used.

For the preparation of creams, a separate room can be allocated where beaters, refrigerated cabinets, production tables and racks are installed.

The area for finishing products is equipped with pastry tables, mobile racks, refrigerated cabinets (or tables with cooling).

In the washing department of the confectionery shop, a washing bath with 2-3 compartments and racks are installed.

An example of the arrangement of equipment with indication of workplaces is given in appendices K, L.

Organization of work of shop workers

The confectionery shop is managed by the head of the shop. Three teams can be organized in the confectionery shop. The first carries out the preparation of bakery products, the second - the manufacture of cakes, the third - cakes.

The confectionery team includes confectioners of 5, 4, 3 categories, bakers belong to a separate team.

Confectioners of the 5th category are engaged in the manufacture of figured custom-made cakes and pastries, they produce their artistic decoration. Confectioners of the 4th category make cupcakes, rolls, cookies of the highest grades, puff cakes and pastries, decorations for cakes, decorate products. Confectioners of the 3rd category make simple cakes, pastries and other piece products, knead the dough, prepare creams, fillings, decorate cakes and pastries with chocolate, fudge, fruits. The duties of a baker include baking products, sifting flour, kneading and cutting yeast dough, whipping creams, boiling syrups, and glazing products.