What is catering. The main types of catering establishments. Public catering services, requirements for them. With respect, Nicholai

Currently, the importance of public catering enterprises is increasing. This is due to changes in the methods of processing raw materials, the development of communications, the intensification of many production processes, and the improvement of delivery methods. Let's take a look at what food service is today.

general characteristics

The main issues that relate to the area under consideration are clarified in various normative acts of international and domestic type. Standards and requirements for this sector are established by GOST. Catering can be characterized in different ways. So, it is understood as methods of preparing food in large quantities, implemented without a preliminary agreement with consumers. Any type of food organized outside the home is also called public.

General classification

Catering establishments may be in the private or public sector. The latter includes institutions for schoolchildren and preschoolers, convicted persons, military personnel, as well as people employed in the civil service and undergoing treatment in hospitals. The private sector may include many of the catering establishments listed above. It also includes restaurants and other types of outlets that generate income. The private sector includes organizations that produce prepared food sold through any of the channels listed above.

The value of the sphere

The development of society contributed to the formation of a socially organized nature of nutrition. The economic significance of this area is to create conditions for increasing productivity and improving the quality of labor activity. This is achieved by providing adequate nutrition at the place of study and work of citizens. The most important tasks of the sphere under consideration also include saving labor and money, creating prerequisites for increasing the free time of people, especially women. Public catering is a type of activity related to the production, processing, marketing and consumption of relevant products, as well as the provision of services to citizens.

Specificity

The sphere of public catering includes all organizational forms in which mass consumption is expressed (in children's institutions, hospitals, etc.), whose tasks include restoring and maintaining the health of the population at the required level. Services within the industry under consideration are provided in exchange for citizens' money. One of the main features of the sector is the commonality of trade and technological, material and technical, administrative and economic structures.

Industry functions

Within the framework of the sector under consideration, the production and marketing of products, as well as the organization of public catering, are carried out. The first function is considered the main and initial. In the production of food, labor costs account for about 70-90% of all industry costs. This process involves the creation of a new product. Own catering products are sold with additional cost and new consumer qualities. In terms of the complex of their functions, organizations in the industry under consideration differ from companies involved in other industries. For example, enterprises operating in the food industry produce products that can usually be consumed after additional processing. As for the goods produced in the sector under consideration, they are not subject to long-term storage and transportation. This, in turn, requires the organization of consumption of products on the spot. However, it should be noted that the situation has changed somewhat in recent years. In particular, enterprises engaged in public catering are organizing the production of confectionery and culinary products, semi-finished products and other goods, as well as their sale to the retail network through wholesale distribution.

Subjects

Catering services today provide:

Snack bars;

Canteens;

Restaurants;

Their activities can be carried out through the use of unprocessed raw materials or semi-finished products. They can be part of the system of structural education or be independent. The organization of a public catering enterprise is a process to which rather stringent requirements are imposed. In particular, they relate to the external and internal design of establishments, indoor microclimate, appliances and tableware, furniture, assortment and menu, music service, etc. The rules of public catering provided for in regulatory enactments must be strictly observed by all entities involved in the industry.

Company classification

Public catering enterprises by the nature of production are divided into:

1. Preparatory.
2. Handouts.
3. Blank.

The latter can be separate workshops or their complexes. Each such division may have separate production tasks and functions. The workshops are intended for mechanized centralized production of culinary, bakery and confectionery products, as well as for supplying pre-cooking companies, shops, and retail outlets. Such enterprises specialize in the processing of raw materials and the production of semi-finished products of varying degrees of readiness, as well as culinary products from poultry and other animals, fish, and vegetables. Pre-cooking companies carry out direct preparation of dishes with subsequent implementation and formation of a consumption system. Such establishments use various recipes in their work. For catering establishments of a distributing type, the presence of any special production is not typical. Such establishments sell finished products, which, in turn, are received from procurement and other companies. The organization of public catering by such establishments is carried out in special halls. For companies of a mixed type, they carry out the production and trade process in a full cycle.

Range

Depending on it, catering establishments are distinguished universal and specialized. The first carry out the preparation of dishes from different, and the second - from a specific type of raw material. Today, the filling of the service market occurs horizontally. This means that quite a lot of Chinese and Japanese restaurants are opening, and traditionally there are few European ones.

The nature of the service

Catering services can be provided at different levels:

• First.
• Higher.
• Suite.

The class of an establishment is a complex of distinctive features of a particular type of enterprise, which characterizes the conditions, level and quality of service. The above categories are assigned to bars and restaurants. Cafes, canteens and snack bars do not have classes. Depending on the contingent, there are public institutions and those located on the territories of educational and medical institutions, industrial structures.

Time and place of operation

Catering establishments can be permanent or seasonal. In the spring and summer, various summer cafes are open. They offer a relatively small assortment of homemade and purchased products. Such establishments are located in buildings of a semi-closed, closed or open type. Catering equipment in such temporary cafes is simple. They do not have exquisite furniture; counters are usually made in the same way as those in pavilions and kiosks. Permanent establishments are fundamentally different from summer cafes. First of all, they are placed in enclosed structures, equipped with equipment for carrying out various operations. Depending on the place of action, institutions can be stationary or mobile.

Functional affiliation

A separate group includes the organization of public catering in aircraft, road, sea and rail transport. Hotel services cover different market segments. Off-site provision of products, production of culinary products is also specific. The fast food system includes mobile kiosks and stationary establishments.

Other catering establishments

Establishments such as buffets are considered separately. They are structural divisions that are intended for the sale of culinary products in a limited range. Buffets can work independently or operate at other facilities in which public catering is carried out (restaurants, canteens). In the latter case, the institution must have the same category as the structure to which it belongs.

Combines

They are industrial and economic complexes. They include pre-cooking and procurement establishments that use the same technology for preparing products, culinary shops and support services. Usually they act as the head objects of a unitary enterprise in the system of consumer cooperation. The culinary plant is a procurement enterprise. The workshops are intended for the centralized production of bakery, culinary and confectionery products. They also supply pre-cooking enterprises, retail chains, and stores. Culinary factories have their own outlets and cafeterias.

Fast food establishments

Public catering can be carried out in the "fast food" system in stationary or portable facilities. Quick service establishments are designed for production and distribution, as well as ensuring consumption on the spot permanent assortment simple meals. In their activities, such enterprises use semi-finished products of industrial or domestic production.

Stationary objects

The tent is a public catering facility that sells a small assortment of home-made products and purchased goods. The tent belongs to the stationary network, is located in a light closed building. It provides for two or more jobs, a utility room. There is no trading floor. The pavilion is a public catering facility that sells its own products in a narrow range and purchased goods. It is located in a temporary or permanent building. The pavilion may include a trading floor.

General requirements

The range of standards is established by GOST R 52113. The general requirements for activities are as follows:

1. social targeting.
2. functional suitability.
3. Security.
4. Ergonomics.
5. Aesthetics.
6. Informativeness.
7. Flexibility.

Social targeting

This catering requirement includes:

1. Security and accessibility for consumers of different categories.
2. Compliance of the services provided with the expectations of customers, including regarding the range, form and method of service, professionalism of the staff.
3. Availability of certain conditions and benefits for vulnerable categories of citizens (children, disabled people, and so on).

Functionality

This requirement includes:

1. Timeliness and accuracy of work, including compliance with the regime established at the enterprise, the assortment list of dishes, drinks and products, compliance with the waiting time and order execution, and so on.
2. Ensuring the choice of services by the consumer.
3. Compliance of personnel involved in the service, professional purpose, qualifications, competence, and so on.

Other requirements

The ergonomics of services reflects the compliance of the conditions for their provision and the instruments and furniture used in the process of servicing the physiological, anthropometric and hygienic capabilities of customers. Aesthetics characterizes the harmony of design and stylistic unity of the premises. This requirement also applies to the appearance of employees, table setting, menu design, and so on. Informativeness implies timely, reliable and complete receipt by consumers of information in the service hall and outside it regarding services, products and the company itself. The requirement of flexibility characterizes the ability to change. The list of services provided is adjusted in accordance with the needs of the population and living conditions.

Catering Technology

Without knowledge of this area it is impossible to build production. The technology of public catering products includes various methods of preparing dishes, processing raw materials, and component standards. Specialists involved in this area must know the procedure for dispensing products, the limits of manufacturing costs. One of the most important points is the technical equipment of the entire process. Specialists must know the features and be able to rationally use the various devices used in the course of production and sale of products. The technology of catering products also includes a culture of service. Training of specialists is carried out in the relevant specialized institutions. The duties of the employee include:

1. Development and implementation of optimal production modes.
2. Usage modern ways cooking.
3. Development of norms for material and labor costs, work order.
4. Process optimization and cost reduction.
5. Monitoring compliance with discipline and proper operation of equipment.
6. Supervision over the implementation of sanitary and hygienic standards in the production process.

The technology of catering also involves the study and use of the experience of world-class establishments that have proven themselves in the area under consideration.

Before opening your own catering point, you need to determine exactly what kind of institution it will be. On this page we offer you to get acquainted with the generally accepted types of catering establishments. Any restaurateur is simply obliged to perfectly understand not only the management of his cafe, but also all the intricacies of the restaurant business. And his excellent knowledge of the classification of alcoholic beverages and, accordingly, the ways of serving these drinks will greatly help him in this.

Restaurant

The restaurant stands at the highest level of the public catering system. The restaurant is a place of elite rest and gourmet food. Fine table setting, cutlery, napkins, flowers, quality service, a varied and original menu with specialties are a must here.

The restaurant menu necessarily consists of several items: cold and hot appetizers, salads, first courses, second courses, specialties, dessert, alcoholic and non-alcoholic drinks.

The restaurant provides a table reservation service.

The interior of the restaurant is designed in a certain style, corresponding to the name. Exquisite furniture, unusual lighting, a variety of expensive dishes - all these are mandatory attributes of a modern restaurant.

Bistro

A typical bistro is something between a small inexpensive restaurant and a cafe. The word bistro is an institution where a visitor can have a good meal, without counting on the special sophistication of dishes and a variety of menus. They offer cheap, quick meals.

From drinks in the bistro, emphasis is placed on non-alcoholic drinks: tea, coffee, juices, mineral water, milkshakes.

coffee house

A coffee shop is a type of bistro. Usually this is not a very large room, equipped in such a way as to create comfort and a relaxed atmosphere.

The main difference between coffee houses and other establishments is a wide selection of coffee. People are happy to come to a coffee shop to drink their favorite drink, get into a cozy atmosphere, chat with friends.

A good reason for the popularity of the "coffee" business is the small investment in equipment (compared to a regular restaurant). A coffee shop does not need expensive stoves, complex devices such as a combi steamer, or a whole staff of cooks. The main equipment is a professional coffee machine, coffee grinder, various additional small devices (mixer, blender, cups, etc.) and refrigeration equipment. That is why a small coffee shop can pay off in just one to two years.

In addition to pleasant communication and good customer service, a very important component for a coffee shop is the menu, which in a coffee shop is called a coffee card or coffee menu. They provide a list of coffee and coffee drinks with detailed description and price indication.

Coffee and coffee drinks in coffee shops are prepared by specially trained baristas.

To prepare coffee in coffee shops, both traditional Turks and special coffee machines are used.

Here are the main types of coffee drinks.

Espresso . High-pressure water vapor is passed through the finely ground coffee.

cappuccino . It is made on the basis of espresso (1/3 coffee, 1/3 milk, 1/3 foam).

Latte. Espresso with plenty of hot milk.

Irish coffee. It's an espresso with chocolate and whipped cream. Chocolate syrup is often used for its preparation.

Americano. This is espresso heavily diluted with water.

Glace. It's espresso with ice cream.

As an accompaniment to coffee, the coffee shop serves salads and hot dishes, but the main focus is on sweets, pastries and desserts.

Tavern

Taverns are usually distinguished by their design. Being old or antique-style establishments, they are easily recognizable among the many modern bars, eateries, restaurants, cafes, pubs and so on. Antique utensils, weapons, old photographs and, of course, autographed photos of famous bullfighters who once visited this institution hang on the walls.

A tavern is not only a place where people go to eat and drink. This is a place for pleasant meetings with friends, acquaintances and intimate conversations, including with the owner of the tavern, who usually not only gives advice on what to eat, but can also support any conversation.

Cafe

One of the most common catering establishments is a cafe.

Currently, the word cafe refers to the establishments of the different levels. The prices for meals in the cafe are not high, which is achieved primarily due to the range of dishes offered: it is either traditional national cuisine or convenience foods, as well as inexpensive drinks and snacks.

Large cafes are designed for the general public: families go here, young students and adults visit. Therefore, cafes often have several rooms: a public hall, a children's room and a bar.

Instead of chairs in cafes, benches are sometimes used. In the children's room there may be a playground with toys or mini-rides.

Pizzeria

A pizzeria is a catering establishment that necessarily has its own kitchen, as there is always fresh pizza here, which is done quickly and efficiently.

Like any catering establishment, a pizzeria must be equipped with powerful refrigeration equipment.

However, the main equipment for a pizzeria is an oven. Pizzerias today often use microwave and microwave ovens, which are large and reduce baking time.

Also, the main equipment for a pizzeria can be called blenders, food processors, dough mixers, etc.

Often all the necessary machines are combined into a single complex.

Barbecue

Barbecue - a common type of specialized enterprise. The barbeque menu includes at least three or four types of shish kebabs with different side dishes and sauces, as well as kebab, chakhokhbili, tapaka chicken, from the first courses - kharcho and other national dishes that are in great demand among visitors.

According to the nature of the establishment, it should have equipment for preparing these dishes.

To prepare meat or fish shish kebab, you need a skewer, a skewer, on which pieces of raw product will be strung. The length of these items should depend directly on the size of the barbecue or some other equipment for preparing this dish. Firewood or coals for frying are placed in the brazier. Brazier in other words can be called a brazier. It is an iron stove filled with hot coals.

A skewer is a thin metal or hewn wooden rod. One of its ends should be pointed so that pieces of meat or fish are better strung. Most often, ready-made barbecue is served on skewers. However, it is fashionable to remove it from skewers and serve already in a dish.

Barbecue is prepared mainly from marinated meat. To prepare this dish, it is recommended to use the meat of a young animal, since the heat treatment on coals will not be too long, and the meat of an old animal may not be fried enough. Kebab meat largely depends on the soaking time in the marinade.

After the preparatory stage has been completed, the pieces of meat are put on a skewer mixed with onion, cut into rings, and fried over coals burning without a flame. In the process of frying, in the event that the flame begins to flare up, it is extinguished by spraying with water diluted with vinegar, or poured over with wine.

pancake

As the name implies, pancakes and pancakes are the main products offered in the pancake shop. The difference between pancakes and pancakes is primarily in the way the dough is prepared. Pancake dough is prepared without the use of yeast. The taste of pancakes is more delicate, they are thinner, and they even “crunch” at the edges. The finely porous surface of the pancake perfectly absorbs sour cream, butter, honey and any sauce, so they are smeared with a brush.

Pancakes are made with yeast. They are more "thick" and satisfying. Pancakes are often stuffed with meat, mushrooms, cottage cheese, red caviar or salmon.

One of the varieties of pancakes is a pancake pie, that is, several pancakes layered one on top of the other and stacked with various fillings. Such piles of pancakes are smeared on the sides with a mixture of eggs, flour and milk so that the minced meat does not fall out, and lightly fried in the oven.

There are special requirements for pancake cuisine. Undoubtedly, a pancake house should be equipped with good refrigeration units. In addition, the pancake shop must have a cool, clean, well-ventilated room for storing bulk products. To make pancakes, you need a hot shop with high-quality ventilation. This workshop houses specialized equipment for making pancakes.

Fast food restaurant

Fast food is the fastest growing sector of the foodservice industry. They usually focus on foods with universal appeal such as hamburgers, chicken, poultry, and ice cream. Many fast food operators are expanding their standards to offer more choice and to meet changing demand, such as vegetable salads and appetizers, french fries, Italian spaghetti, French croissants, etc.

The packaging of takeaway dishes has an excellent trade look, and the company's style is also expressed in napkins, containers and bags.

Placement in places with high traffic plays a very important role for fast food establishments. In addition, they need ample parking and a wide, eye-catching entrance. Very often, such establishments are opened in large supermarkets and shopping centers.

Investment costs in fast food establishments are quite high due to a number of reasons:

- the design is part of an integrated product, including detailed specifications for decorating style, equipment, uniforms:

- depreciation is high, the life cycle of equipment and furniture is very short (3-5 years);

- specific equipment meets high standards with automatic control, fast recovery and high service requirements. Basically, computer control includes both production and accounting.

trattoria

Trattorias are restaurants serving a variety of traditional and popular Italian cuisine. Very often they offer a wide selection of wines. The service is friendly, the atmosphere is informal and relaxed.

Cafeterias.

Ice cream parlors, grill bars, sushi bars, barbecues all belong to cafeterias and have specialized equipment and menus. Here it is customary to use self-service from the counters, on which products with prices are located. To ensure self-service, the line with dishes is positioned in such a way that it is convenient for service personnel and visitors to approach it, and the location itself is a noticeable design characteristic.

The pub takes 40% of the regular visits of customers in the evening, compared to 15% during lunch. Pub visits are typically 2 to 2.5 times higher for men than for women, with a high proportion of younger client groups. In addition, the occupancy of pubs is not uniform in time: peak sales occur after 21-00, especially from Friday to Sunday.

The basis of the decor of pubs is Victorian or Edwardian style: dark warm colors, good lighting and exquisite glass. The individuality of the pub is enhanced by wall hangers, ornaments and personal touches introduced to create a welcoming atmosphere.

The emphasis in bars is on alcoholic drinks. There are several types of bars. One of the most common is a beer bar. Beer is produced by fermenting grain. Malt (sprouted and dried barley grains), yeast, hops and water are the main components of any beer. Beer is divided into ale, leger and stout. They differ in fermentation technology: with the help of “top fermentation” technology, ale is obtained, “bottom fermentation” - lager, which is lighter and more saturated with carbon dioxide than ale. Stout is the darkest and heaviest beer.

Hot and cold snacks are served in the bars with beer.

In the wine bar, the main focus is on the most diverse and rich bouquets of wines. Wines are served in bottles, poured from barrels. In such a bar, special requirements are imposed on the bartender (he is called a sommelier): he must be well versed in wines and be able to choose the right wine for the client.

Classification of strong alcoholic beverages

1.Vodka. Russian drink, drunk before and after meals in stacks or tumblers (100 grams). 38-40 degrees.

2.Rum. An English drink made from sugar cane or Jamaican millet. They drink it from old fashion with ice or bacardi at room temperature. Rum is white, medium (yellowish) and dark. From 43 to 75 degrees.

3.Gin. English drink. Drinking from old fashion, used for cocktails. 40-53 degrees.

4.Whiskey. English, Irish, Scottish (Scotch) drink. It is made from barley, corn, rye and wheat. Drinking from old fashion. room temperature. It is divided into aging: up to 12 and after 12 years. The cheapest with a red label, and the most expensive with a black one. 40-43 degrees. In America Bourbon(at least 51% corn alcohol).

5.Tequila. Mexican vodka. Made from the pulp of agave. Served in stacks at room temperature with salt and lemon. From 20 days to 1 year - silver tequila. From 2 to 4 years - golden tequila. 40-43 degrees.

6.Ouzo. Greek vodka with an anise flavor, when water is added, it acquires a milky color, served with cold appetizers.

7.Schnapps. Strong German vodka, made from different fruits, served very cold.

8.Cognac. Brandy produced by double distillation of white wines. The alcohol obtained after the first distillation is distilled again. It matures in mature oak barrels where it can remain for up to 60 years. Only brandy produced in the vicinity of the city of Cognac in the department of Charente, in the western part of France, is entitled to this name.

AT Russian classifications:

- from 3 to 5 years - by number stars;

– from 5 to 7 years – HF- cognac, aged;

– from 7 to 10 years – KVVK— cognac, aged, of the highest quality;

– from 10 years – KS- old cognac

In the French classification:

– from 3 to 5 years – VS

– from 5 to 10 years – VSOP

- up to 10-12 years old - "Napoleon"

– up to 30 years old – XO.

9. Armagnac. Dry brandy golden brown, produced in the department of Cher in southwestern France. It owes its characteristic color to oak barrels, in which it matures from 3 to 50 years. The production process is the same as that of cognac. The age of the drink is marked on the label, Horsd'age (out of age) means aging for at least 25 years or indicating the vintage year.

10. Liquor. Alcohol or other strong alcoholic drink flavored with berries, fruits, flowers, etc., with sugar, cream.

— strong 30 - 45 degrees, 32 - 45% sugar;

- dessert 16 - 30 degrees, 35 - 50% sugar (amaretto);

- creams 20 - 23 degrees, 50 - 60 sugar.

11. Mulled wine. A hot drink made from a mixture of grape wine, fruit juice and spiced tea.

12. Grog. A hot drink made from cognac, vodka or rum mixed with water and sugar.

13. Punch. Drink from 5 components: rum (cognac), wine, fruit juice, honey (sugar) and spices. Usually consumed hot.

Wine classification

grape wine— aлкoгoльный нaпитoк, пoлучaeмый пoлным или чacтичным cбpaживaниeм винoгpaднoгo cуcлa (coкa), винoгpaднoй мeзги (cмecь coкa, гpeбнeй и дpoблeныx ягoд) и цeлыx ягoд, кpeпocть (cпиpтуoзнocть) кoтopoгo дoлжнa cocтaвлять нe мeнee 8,5 % oб. Special wines are prepared with the addition of ethyl alcohol and a number of other substances permitted for use by wine-making legislation.

Classification of wine depending on the raw material and the method of its processing.

Grape wines are divided into single grapes, if they are made from one grape variety, and multi-fruit wines. , if their composition includes several copts. In the production of single varietal wines, it is allowed to use no more than 15% grapes or wine materials from other varieties. Multi-colored wines according to the method of preparation are sepazhny and blended. Separate wines are made from grapes supplied for processing in the form of a mixture of grape varieties in certain ratios. (fermentation together of several varieties.) Blended wines are prepared by mixing already prepared wine materials, (grape varieties are fermented separately).

Classification of wine depending on color grapes

Distinguish white, pink and red grape wines:

White wines- their color is from light straw with a greenish tint (young dry) to dark amber (dessert and fortified.). With the passage of time, white wines, with long exposure, change their color: dry ones darken and acquire a dark golden color, dessert and fortified ones become dark amber.

Rosé wines- color from light pink, flesh to dark pink, light ruby.

Red wines- their color is from dark ruby ​​with a violet-gray tint (young) to dark garnet with a brownish-brick tint in a thin upper layer (ageing). With a long exposure, the color intensity of red wines decreases and age wines are always lighter than young ones.

Classification of wine depending on quality and aging time.

All wines, depending on the quality and aging time, are divided into two groups:

Ordinary wines(ordinary typical) - these are wines made from different types of grapes. For such wines, the growth of grapes is not regulated regionally. The wines are produced according to the generally accepted technology. Тaкиe винa дoлгo нe xpaнятcя и иx peaлизaция кaк пpaвилo ocущecтвляeтcя нe пoзднee, чeм чepeз шecть мecяцeв пocлe зaклaдки eгo нa xpaнeниe (мaкcимaльнaя пpoдoлжитeльнocть xpaнeния — дo 1 июля cлeдующeгo зa cбopoмуpoжaя гoдa.).

Ordinary wines, depending on the timing of implementation, are divided:

— Young wines- natural table wines sold until January 1 of the year following the grape harvest.

— Wine without aging- they receive the same as young ones, but they are sold after January 1 of the year following the grape harvest.

High quality wines- these are wines of improved quality, which are produced in the most favorable years for the ripening of the grapes. Они пoлучaютcя из oпpeдeлeнныx выcoкoкaчecтвeнныx copтoв винoгpaдa, пpичeм пpoизpacтaниe винoгpaдa peгиoнaльнo peглaмeнтиpуeтcя, и oн культивиpуeтcя в oпpeдeлeнныx peгиoнax (микpoзoнax), гдe пpиpoдoй coздaны oптимaльныe уcлoвия для пpoизpacтaния кoнкpeтныx copтoв винoгpaдa. When harvesting grapes, for these wines, careful control and selection of raw materials for the quality of sugar content and composition is mandatory, and it is processed at the place of harvest. Wines are produced according to traditional or special technologies. Оcoбeннocтью тexнoлoгии пoдoбныx вин являeтcя иx длитeльнaя выдepжкa в кpупныx (мeтaлличecкиx циcтepнax или дубoвыx бoчкax) или мeлкиx (cтeклянныx бутылкax) ёмкocтяx, в peзультaтe чeгo cущecтвeннo пoвышaютcя иx opгaнoлeптичecкиe cвoйcтвa. These wines are characterized by a constant, high quality, preserved from year to year. Alcohol content (strength) of high-quality wines should be at least 10% vol.

Depending on the aging time and the containers used for this, high-quality wines are divided into 3 groups:

— Aged wines- wines of improved quality with obligatory aging in large stationary containers, before bottling, at least 6 months (counting from January 1 of the year following the harvest).

— Vintage wines— винa выcoкoгo кaчecтвa, пpoдoлжитeльнocть выдepжки кoтopыx в кpупныx cтaциoнapныx eмкocтяx дoлжнa быть нe мeнee 1,5 гoдa для мapoчныx cтoлoвыx вин и нe мeнee 2 лeт для мapoчныx кpeпкиx и дecepтныx вин (cчитaя c 1 янвapя cлeдующeгo зa уpoжaeм гoдa).

— Collection wines- these are the best vintage wines, which, after the end of the aging period in oak containers or metal tanks, are additionally bottled and aged in special conditions enotex not three.

Some wines obtained in certain wine-growing regions are distinguished by unusual aroma and taste properties. As a result, in winemaking, it became necessary to allocate such wines to a separate category of wines “with a controlled denomination of origin”. To wines c controlled denomination of origin refer to wines of high quality, distinguished original organoleptic properties, пoлучaeмыe пo cпeциaльным или тpaдициoнным тexнoлoгиям, из oпpeдeлeнныx copтoв винoгpaдa, пpoизpacтaющиx в cтpoгo peглaмeнтиpуeмыx мecтнocтяx (микpoзoнax), кoтopыe xapaктepизуютcя нaибoлee блaгoпpиятными пoчвeннo-климaтичecкими уcлoвиями для пpoизpacтaния дaнныx copтoв винoгpaдa. The name of such wines must indicate the name of the area in which the grapes are harvested, and these wines are produced. By law, such wines no longer have the right to be produced anywhere. ( Negru, Roshu de Purcari, Romanesti.)

Production classification of wines

Characterizes wines according to certain physical, chemical and technological parameters:

– classification of wine depending on the content of carbon dioxide.

One of the main signs of wines is the content of carbon dioxide in them. On this basis, grape wines are divided into two large groups: quiet wines- not containing carbon dioxide or containing it in a small amount; sparkling or effervescent- having CO2 in excess.

Wines containing an excess amount of carbon dioxide are divided into: artificially saturated with carbon dioxide - carbonated, saturated with carbon dioxide by primary fermentation - natural sparkling and saturated with carbon dioxide by secondary fermentation - sparkling produced classical method(bottled fermentation) and sparkling wines traditional method(fermentation in large hermetically sealed reserves).

- by alcohol contentwines are:

Table (natural) wines — they are obtained by full or partial alcohol fermentation of grapes, pulp or must and contain ethyl alcohol obtained as a result of natural fermentation. They contain 8.5-14% vol. alcohol.

Fortified (special) wines — (кpeпкиe и дecepтныe) выpaбaтывaют путeм нeпoлнoгo cбpaживaния винoгpaдa, мeзги или cуcлa c дaльнeйшим дoбaвлeниeм этилoвoгo cпиpтa, a тaкжe из винoмaтepиaлoв c пpимeнeниeм cпeциaльныx тexнoлoгичecкиx пpиeмoв, пpидaющиx cпeцифичecкиe opгaнoлeптичecкиe cвoйcтвa. Strong wines contain more alcohol (17-20% vol.) and less saxap (up to 14 g/100 ml), a dessert, on the contrary, - less alcohol - 12-17% vol., and more saxap - up to 35 g / 100 ml.

– classification of wines according to the content of caxapa.

Table (natural) wines:

- table dry wines. Their main feature is the complete absence of saxar and low alcohol content (10-12%). Wine material obtained after fermentation is never alcoholized. In the manufacture of white wines, juice previously pressed from grapes is fermented. According to the red method, wine is made like this: juice is not separated from crushed berries, but fermented on the pulp, i.e. together with berries. And only then all this fermented mass is squeezed out under pressure.

- table semi-dry, semi-sweet wines. They become such from the fact that the fermentation process is artificially interrupted by a sharp cooling of the fermenting must. At the same time, 11-13% alcohol accumulates in it and 3-8% saxap remains.

Fortified (special) wines — Alcohol is added to the fermenting must. At the same time, fermentation stops, and exactly as much unfermented saxap is left in the wort as necessary. Fortified wines are divided into strong, dessert and flavored.

— strong wines. The strong ones include port wine, madepa, xepec, marsala.

Port wine contains, as a rule, 17-20% alcohol and 7-14% saxap. About 10% of alcohol is a natural intake, the rest is alcohol introduced during alcoholization. For the first time this drink was obtained in Portugal, not far from the city of Porto. A characteristic feature of wine is the tones of dried fruits in the aroma. This is achieved due to long-term aging of wine in barrels, in rooms (thermal chambers) with a high temperature (up to 40 degrees), or on the street (on sunny sites) in the hot summer. Duration of exposure is 1-2 years.

Madepa . First received on o. Madepa (Portugal). The peculiarity of wine is in the aroma a specific tone of red-hot nut. The wine is prepared in the same way as Port wine, the difference is in the varieties of grapes and in the length of exposure, which is 3-4 years. After exposure, the content of saxap and alcohol is brought to the desired condition. In Portuguese Madeira, 18-19% alcohol, in English, about 32% alcohol and up to 2% saxap.

Xepec . (According to the name of the city of Jerez de la Frontera in Spain). Alcohol up to 20%, caxap - up to 3%. Пpи пpoизвoдcтвe ужe cбpoжeнный и cпиpтoвaнный винoмaтepиaл выдepживaeтcя в нeпoлныx бoчкax пoд плeнкoй из cпeциaльныx дpoжжeвыx клeтoк, кoтopыe, пoглaщaя этилoвый cпиpт и киcлopoд, выдeляют в винo aцeтaльдeгид, пpидaющий нaпитку xapaктepный гpибнoй apoмaт, либo зaпax кaлeннoгo opeшкa.

marcala — was first received on the island of Sicily in the city of Marsala. To obtain it, ethyl alcohol and grape juice boiled over an open fire are added to the wine material after fermentation, which gives the wine a peculiar taste of ship tar and caramel. Maybe for this reason, the wine was very popular among the sailors of the sailing fleet (in particular, among pirates.) Conditions: alcohol - 18-20% vol, caxap - 15-70 g / dm.

— dessert wines. Fortified dessert wines are divided into semi-sweet, sweet and liqueur. In sweet wines up to 20% saxapa, and in liquor up to 32%. The main types of dessert wines are cahors, muscat, tokay and Malaga. The intense color of cahors is obtained by heating the pulp to 60 degrees. Malaga- Spanish, liqueur wine, saxap 20-30%.

— flavored wines (vermouth) they are also strong and dessert. Strong vermouths are prepared with the addition of ethyl alcohol up to 16-18% vol., saxara - up to 6-10 g / 100 ml and infusions of various plants, dessert - in the same way, but with other conditions: 16% alcohol - and caxap - 16 g / 100 ml.

The most common bars are mixed bars, where customers are served a more or less rich assortment of alcoholic and non-alcoholic drinks. Drinks are served with snacks, desserts, light meals.

The type of public catering enterprise is characterized by the features of service, the range of culinary products sold and the range of services provided to consumers. According to GOST R 50762-95 “Public catering. Classification of enterprises" allocate 5 types of catering establishments - these are restaurants, bars, canteens, cafes, snack bars.

Dining room- a public catering enterprise that is publicly available or serves a certain contingent of consumers, producing and selling lunch products of mass demand in accordance with a menu varied by day. The canteen food service is a service for the production of culinary products, varied by day of the week or special diets for various groups of the served contingent (workers, schoolchildren, tourists, etc.), as well as creating conditions for its sale and consumption.

Canteens distinguish:

According to the range of products sold - general type and dietary;

According to the contingent of consumers served - school, student, worker, etc.;

By location - public, at the place of study, work.

Public canteens are designed to provide products of mass demand (breakfasts, lunches, dinners) for the general population of the area and visitors.

Canteens at manufacturing enterprises, institutions and educational institutions are placed taking into account the maximum approximation to the serviced contingents. Canteens at manufacturing enterprises organize meals for workers in day, evening and night shifts, if necessary, deliver hot food directly to workshops or construction sites. The order of work of canteens is coordinated with the administration of enterprises, institutions and educational institutions.

Canteens at vocational schools organize two or three meals a day based on the norms of the daily diet. As a rule, tables are set in advance in these canteens.

Canteens at secondary schools are created when the number of students is not less than 320 people. It is recommended to prepare complex breakfasts, lunches for two age groups: the first - for students in grades 1-5, the second - for students in grades 6-11. In large cities, school catering plants are being created, which centrally supply school canteens with semi-finished products, flour culinary and confectionery products. The opening hours of school canteens are coordinated with the school administration.

Diet canteens specialize in serving people in need of medical nutrition. In dietary canteens with a capacity of 100 seats or more, it is recommended to have 5-6 basic diets, in other canteens with a dietary department (tables) - at least three. Meals are prepared according to special recipes and technologies by chefs with appropriate training, under the supervision of a dietitian or nurse. The production of dietary canteens is equipped with specialized equipment and inventory - steamers, mashers, steam boilers, juicers.

Canteens - distributing and mobile designed for small teams of workers, employees, usually working in large areas. They mainly carry out only the heating of food coming from other catering establishments in isothermal containers. Such canteens are provided with unbreakable crockery and cutlery.

Canteens should have a sign indicating the legal form, hours of operation. In the design of trading floors, decorative elements are used that create a unity of style. In dining rooms, standard lightweight furniture is used that matches the interior of the room; tables must have hygienic coatings.

Tableware is used faience, glass from pressed glass.

Premises for consumers have a vestibule, wardrobe, toilet rooms. The areas of dining halls must comply with the standard - 1.8 m 2 per seat.

Restaurant- a public catering enterprise with a wide range of complex dishes, including custom-made and branded, wine and vodka, tobacco and confectionery products, with a high level of service in combination with leisure activities. Depending on the quality of the services provided, the level and conditions of service, restaurants are divided into classes: luxury, superior, first.

Restaurants provide consumers, as a rule, lunches and dinners, and when serving participants in conferences, seminars, meetings - a full ration. Also, restaurants at railway stations, airports, and hotels provide consumers with a full diet. Restaurants organize various types of banquets and themed parties. Restaurants provide additional services to the population: waiter service at home, ordering and delivery of culinary and confectionery products to consumers, including banquet ones; reservation of seats in the restaurant hall; rental of tableware, etc.

Leisure services include:

- organization of musical services;

- organization of concerts, variety programs;

- provision of newspapers, magazines, board games, billiards, etc.

Customer service is carried out by head waiters, waiters.

In restaurants of the highest class, as well as serving foreign tourists, waiters must speak foreign languages ​​to the extent necessary to fulfill their duties. Restaurants should have, in addition to the usual signboard, a light one. Exquisite and original decorative elements (lamps, draperies, etc.) are used to decorate halls and rooms. In the trading floor in luxury and higher class restaurants, there are always a stage and a dance floor.

To create an optimal microclimate in the trading floor in luxury restaurants, an air conditioning system with automatic maintenance of optimal temperature and humidity parameters is required. For restaurants of the highest and first class, a conventional ventilation system is acceptable. Furniture in restaurants should be of increased comfort, corresponding to the interior of the room; tables should be padded; first-class restaurants may use polyester-coated tables. Armchairs should be soft or semi-soft with armrests. Increased requirements are placed on utensils and appliances.

Cupronickel, nickel silver, stainless steel, porcelain-faience with a monogram or decoration, crystal, artistically decorated from blown glass are used.

The area of ​​the trading floor with a stage and a dance floor must comply with the standard - 2 m 2 per seat.

Dining cars designed to serve passengers of railway transport on the way. They are included in the composition of long-distance trains that travel in one direction for more than a day, they have a hall for consumers, a production room, a washing department and a buffet. Perishable goods are stored in refrigerated cabinets, hatches. Cold appetizers, first and second courses, wine and vodka products, cold and hot drinks, confectionery and tobacco products are sold.

Additional services : peddling goods and drinks. Service by waiters.

Coupe buffets organized in trains with a flight duration of less than a day. They occupy 2-3 compartments; have commercial and utility rooms, where there are refrigerated cabinets. Sandwiches, dairy products, boiled sausages, sausages, hot drinks and cold soft drinks, confectionery are sold.

Bar- a catering company with a bar that sells mixed drinks, strong alcoholic, low-alcohol and non-alcoholic drinks, snacks, desserts, flour and bakery products, purchased goods. Bars are divided into classes: luxury, superior and first.

Bars distinguish:

According to the range of products sold and the method of preparation - dairy, beer, coffee, cocktail bar, grill bar, etc.;

According to the specifics of customer service - video bar, variety bar, etc.

Bar service is a service for the preparation and sale of a wide range of drinks, snacks, confectionery, purchased goods, creating conditions for their consumption at the bar or in the hall.

Service in bars is carried out by headwaiters, bartenders, waiters with special education and professional training.

Bars must be illuminated; to decorate the halls, decorative elements are used that create a unity of style. The microclimate is supported by air conditioning or supply and exhaust ventilation. Mandatory bar affiliation- a bar counter up to 1.2 m high and stools with swivel seats 0.8 m high. In the hall there are tables with soft or polyester coating, upholstered chairs with armrests. The requirements for dishes are the same as in restaurants: cupronickel, nickel silver, stainless steel, porcelain and earthenware, crystal, glassware of the highest grades are used.

Cafe- a public catering enterprise intended for organizing the recreation of consumers. The range of products sold is limited compared to the restaurant. It sells branded, custom-made dishes, flour confectionery, drinks, purchased goods. Dishes are mostly simple cooking, an expanded range of hot drinks (tea, coffee, milk, chocolate, etc.).

Cafe distinguish:

According to the range of products sold - ice cream parlor, patisserie, dairy parlor;

According to the contingent of consumers - youth cafe, children's cafe;

Service method - self-service, waiter service.

Cafes are not divided into classes, so the range of dishes depends on the specialization of the cafe.

Universal self-service cafes sell clear broths from first courses, second courses of simple cooking: pancakes with various fillings, scrambled eggs, sausages, sausages with a simple side dish.

Cafes with waiter service in their menu have branded, custom-made dishes, but mostly fast food.

Drawing up a menu and, accordingly, recording begins with hot drinks (at least 10 items), then they write cold drinks, flour confectionery (8-10 items), hot dishes, cold dishes.

The cafe is designed for visitors to relax, so the design of the trading floor with decorative elements, lighting, and color scheme are of great importance.

The microclimate is supported by a supply and exhaust ventilation system. The furniture is standard lightweight construction, the tables must have a polyester coating. Tableware is used metal from stainless steel, semi-porcelain, faience, high-quality glass.

In a cafe, in addition to trading floors, there should be a lobby, a cloakroom, and toilet rooms for visitors.

The area norm for one seat in a cafe is 1.6 m 2.

Cafeteria organized mainly at large food and department stores. Designed for the sale and consumption on the spot of hot drinks, dairy products, sandwiches, confectionery and other products that do not require complex preparation. The sale of alcoholic beverages in cafeterias is not allowed.

The cafeteria consists of a hall and a utility room. Sandwiches, hot drinks are prepared on site, the rest of the products are delivered ready-made. Cafeterias are organized for 8, 16, 24, 32 seats. They are equipped with high four-seater tables. To serve children and the elderly, one or two four-seater tables with chairs are installed.

diner- a public catering establishment with a limited range of dishes of simple preparation for quick service to consumers. The catering service of the diner depends on the specialization.

Eateries are divided according to the range of products sold:

- general type;

- specialized(sausage, dumpling, pancake, pie,

Donut, barbecue, cheburek, tea, pizzeria, hamburger, etc.)

Eateries must have a high throughput, their economic efficiency depends on this, so they are placed in busy places, on the central streets of cities and in recreation areas. Eateries are classified as fast-food establishments, so self-service should be used. In large eateries, several self-service handouts can be organized. Sometimes distributing sections have ledges, each section sells products of the same name with its own settlement node, this speeds up the service of consumers who have little time.

Trading floors are equipped with high tables with a hygienic covering.

The design of the halls must also meet certain requirements of aesthetics and sanitation. From tableware, it is allowed to use dishes made of aluminum, faience, pressed glass. According to standard requirements, snack bars may not have a lobby, a cloakroom, or toilets for visitors. The area of ​​the halls in the snack bars must comply with the standard - 1.6 m 2 per seat.

In recent years, a new chain of fast food restaurants called "Bistro" has emerged. In Moscow, the Russian Bistro company successfully operates, which opens numerous enterprises of this type. The bistro specializes in Russian cuisine (patties, pies, broths, salads, drinks).

Specialized enterprises with intensive workload have higher economic indicators than general-purpose enterprises, since the turnover of seats can be higher than in other enterprises. Specialized enterprises more fully satisfy the needs of visitors with certain products than universal enterprises.

A narrow range of dishes allows you to automate service processes and create businesses such as cafes, vending machines, snack bars. It is recommended to open such enterprises where a large number of people accumulate: at entertainment institutions, stadiums, sports palaces.

Approved
Decree
Gosstandart of Russia
dated February 21, 1994 N 35

Date of introduction 01.07.94

STATE STANDARD OF THE RUSSIAN FEDERATION

CATERING

TERMS AND DEFINITIONS

GOST R 50647-94

CATERING. TERMS AND DEFINITIONS

Foreword

1. Developed by the All-Russian Institute of Nutrition.
2. Introduced by the Technical Committee for Standardization TC 347
"Services of trade and public catering".
3. Approved and put into effect by the Decree of the State Standard
Russia dated 21.02.94 N 35.
4. Introduced for the first time.

Introduction

The terms established in the standard are located in
systematized order, reflecting the system of concepts of this
areas of knowledge.
There is one standardized term for each concept.
Unacceptable terms for use - synonyms are given in
parentheses after the standardized term and denoted
litter "Ndp".
The part of the term enclosed in parentheses can be omitted.
when using the term in standardization documents.
The presence of square brackets in a terminological entry means
that it includes two terms that have common term elements.
In the alphabetical index, these terms are listed separately with
indicating the article number.
These definitions can be changed if necessary.
introducing derivative features into them, revealing the meanings of the used
terms in them, indicating the objects included in the scope of the defined
concepts. Changes should not violate the scope and content of the concepts
defined in this standard.
In cases where the term contains all the necessary and
sufficient signs of the concept, the definition is not given, and instead of
a dash is placed on it.
Terms and definitions of general technical concepts necessary for
understanding of the text of the standard are given in Appendix A.
The standardized terms are in bold type and are
short forms represented by the abbreviation are light, and
synonyms - in italics.

1 area of ​​use

This International Standard establishes terms and definitions
basic concepts in the field of catering.
The terms specified in this standard are mandatory for
application in all types of documentation and literature (according to this
scientific and technical industry), included in the scope of work on
standardization and/or using the results of these works.
This standard should be used in conjunction with GOST 16814,
GOST 17481, GOST 18447, GOST 19477, GOST 28322.

This International Standard makes reference to the following
standards:
GOST 16814-88 Bakery production. Terms and
definitions.
GOST 17481-72 Technological processes in the confectionery
industry. Terms and Definitions.
GOST 19477-74 Canned fruits and vegetables. Technological processes.
Terms and Definitions.
GOST 28322-89 Fruit and vegetable processing products. Terms and
definitions.

3. General concepts

1. PUBLIC CATERING: a set of enterprises of various
organizational and legal forms and citizens - entrepreneurs,
engaged in the production, sale and organization of consumption
culinary products.
2. CATERING ENTERPRISE: an enterprise,
intended for the production of culinary products, flour
confectionery and bakery products, their sale and (or) organization
consumption.
3. PROCESSING ENTERPRISE [WORKSHOP] (PUBLIC CATERING):
a catering establishment [workshop] intended for
centralized mechanized production of culinary
products, flour confectionery and bakery products and their supply
pre-cooking enterprises, culinary shops and enterprises
retail.
4. PRE-COOKING ENTERPRISE (PUBLIC CATERING):
catering establishment that prepares
dishes from semi-finished products and culinary products, their implementation and
organization of consumption.
5. SPECIALIZED ENTERPRISE (PUBLIC CATERING):
catering establishment of any type, producing and
selling culinary products of a homogeneous assortment with
taking into account the specifics of service and organization of consumer leisure.
6. NETWORK OF ENTERPRISES (PUBLIC CATERING); NETWORK:
set of catering establishments.
7. NETWORK DEVELOPMENT STANDARD: an indicator expressed by the ratio
the established number of places of the network of public catering enterprises to
estimated number of consumers.
8. PROVISION OF THE POPULATION WITH THE NETWORK: an indicator expressed
the ratio of the actual number of places in the network of public enterprises
supply to the estimated number of consumers.
9. DEGREE OF NETWORK PROVISION (Ndp.<уровень обеспеченности
network>): the ratio of the actual number of places of enterprises
public catering to normalized, expressed as a percentage.
10. CATERING SERVICE: performance result
enterprises and citizens - entrepreneurs to meet
needs of the population in food and leisure activities.
11. SERVICE PROVIDER: public catering establishment and
citizen-entrepreneur, performing work on production,
sale and organization of consumption of culinary products.
12. CONSUMER OF SERVICE (public catering): citizen,
using the services of food, service, leisure.
13. SERVICE PROCESS (in catering):
set of operations performed by the contractor
direct contact with the consumer of services in the implementation
culinary products and leisure activities.
14. CUSTOMER SERVICE METHOD (catering):
way of selling catering products to consumers.
Note. There are two methods of service: service
waiter, bartender, bartender, salesperson or self service.

15. FORM OF CUSTOMER SERVICE (PUBLIC CATERING):
organizational technique, which is a type or
a combination of methods of servicing consumers of products
Catering.
Note. An example of service forms would be the implementation
culinary products through vending machines or tables
self-calculation, smorgasbord, vacation kitted
lunches.

16. RATIONAL NUTRITION: nutrition of consumers, organized with
taking into account the physiological needs for nutrients and
set power mode.
17. DIET: a set of dishes recommended to the consumer and
products assembled by types of food intake in accordance with
rational nutrition requirements.
18. SET LUNCH [BREAKFAST, AFTER SNACK, DINNER]: a set of dishes
and products for eating, compiled taking into account the requirements
rational nutrition for meals at lunch [breakfast, afternoon snack,
dinner].
19. DAILY DIET: a diet that includes
Completed lunch, breakfast, afternoon tea, dinner.
20. QUALITY OF CULINARY PRODUCTS: properties of culinary
products that determine their suitability for further processing
and/or consumption, consumer health safety,
stability of the composition and consumer properties.

4. Cooking methods food products

21. FOOD PROCESSING: impact on
food products in order to give them properties that make them
suitable for further processing and/or consumption.
22. MECHANICAL COOKING (Ndp.<первичная
processing, cold processing>): culinary processing of food
products by mechanical means for the purpose of making dishes,
culinary products and semi-finished products.
23. CHEMICAL COOKING: Cooking
foodstuffs by chemical means in order to manufacture
culinary semi-finished products.
24. HEAT COOKING: Cooking
food products, which consists in heating them in order to bring them to
a given degree of culinary readiness.
25. CULINARY READINESS; READINESS: set of given
physical - chemical, structural - mechanical, organoleptic
indicators of the quality of a dish and a culinary product that determine their
suitability for eating.
26. CUTTING: mechanical cooking, consisting
in dividing food into parts of a certain size and shape
using a cutting tool or machine.
27. Shredding: cutting vegetables into small, narrow pieces or
thin, narrow stripes.
28. BREAKING: mechanical cooking,
consisting in applying breading to the surface of the semi-finished product.
Note. As a breading, use flour, rusk
crumbs, sliced ​​wheat bread, etc.

29. WHIPPING: mechanical cooking,
consisting in intensive mixing of one or more
products in order to obtain a loose, fluffy or foamy mass.
30. PORTIONING:
31. FILLING: mechanical cooking,
consisting in filling with minced meat specially prepared
products.
32. WIPE: mechanical cooking,
consisting in grinding the product by forcing through
sieves to give a uniform consistency.
33. FRYING: mechanical cooking,
consisting in the introduction of vegetables or other products,
prescribed by the recipe, into special cuts in pieces of meat,
carcasses of poultry, game or fish.
34. LOOSENING: mechanical culinary processing of products,
consisting in the partial destruction of the structure of the connective
fabrics to speed up the heat treatment process.
35. PICKLE: chemical cooking,
which consists in keeping products in food solutions
organic acids, in order to give finished products
specific taste, aroma and texture.
36. SULFITATION OF PEELED POTATOES: chemical culinary
treatment of peeled potatoes with sulfur dioxide or solutions
salts of sulfurous acid to prevent darkening.
37. COOKING: thermal cooking of food in water
environment or atmosphere of water vapor.
38. STOPPING: cooking food in a small amount
liquid or in its own juice.
39. STEWING: stewing foods with spices and
seasoning or sauce.
Note. Before stewing, products can be fried.

40. FRYING: thermal cooking of food for the purpose
bringing to culinary readiness at a temperature that provides
the formation of a specific crust on their surface.
41. FRYING: short-term frying of products without bringing them
to culinary readiness in order to give finished products
given organoleptic properties.
42. Sautéing: frying certain types of products with fat when
temperature 120 degrees. C in order to extract aromatic and
coloring substances.
Note. Flour is sautéed without fat at a temperature
150 deg. C.

43. BAKING: thermal cooking of products in
chamber of thermal devices in order to bring them to the culinary
readiness and crust formation.
Note. Roasting is carried out with the addition of various
products according to the recipe.

44. BAKING VEGETABLES: Roasting coarsely chopped vegetables for
frying surface without fat.
45. HEATING DISHES [COOKINGS]: thermal cooking
processing of frozen or chilled foods [culinary products]
heating to a temperature of 80 - 90 degrees. C in the center of the product.
46. ​​THERMOSTATIZING FOOD: maintaining the set temperature
dishes for distribution or delivery to the place of consumption.
47. COOLING OF CULINARY PRODUCTS: cooking,
which consists in lowering the temperature of culinary products in order to
bringing it to culinary readiness, storage or further
use.
48. HIGH COOLING OF COOKING PRODUCTS: fast
cooling of culinary products to low positive temperatures,
produced in a special refrigeration equipment, with the aim of
maintaining quality and increasing its shelf life.

5. Culinary products

49. CULINARY PRODUCTS: a set of dishes, culinary
products and culinary semi-finished products.
50. CULINARY SEMI-FINISHED PRODUCTS; semi-finished product: food product or
a combination of products that have gone through one or more stages
culinary processing without bringing to readiness.
51. HIGHLY DONE CULINARY PRODUCTS:
culinary semi-finished product, from which, as a result, the minimum
necessary technological operations receive a dish or culinary
product.
52. CULINARY: food or combination
products brought to culinary readiness.
53. FLOUR CULINARY PRODUCT: a culinary product of a given
dough forms, in most cases with minced meat.
Note. Flour culinary products include, for example,
pies, kulebyaki, belyashi, donuts, pizza.

54. DISH: a food product or a combination of products and
semi-finished products brought to culinary readiness,
portioned and decorated.
55. CHILLED DISH [CULINARY]: dish [culinary
product] subjected to intensive cooling.
56. CUSTOM DISH (Ndp.<порционное блюдо>): a dish requiring
individual preparation and registration after receiving the order
from the consumer.
57. BANQUET DISH: a dish with an original design,
prepared for ceremonial receptions.
58. SIGNATURE DISH: a dish prepared on the basis of a new
recipes and technologies or a new type of raw material and reflective
specifics this enterprise.
59. GARNISH: part of the dish served with the main component with
with the aim of increasing the nutritional value, variety of taste and appearance
kind.
60. SAUCE (Ndp.<подлива, подливка>): a dish component having
different consistency used in the cooking process
dishes or served to it to improve the taste and aroma.

INDEX OF TERMS

DISH 54
BANQUET DISH 57
CHILLED DISH 55
DISH TO ORDER 56
<Блюдо порционное> 56
SIGNATURE DISH 58
VARK 37
WHEATING 29
garnish 59
Readiness 25
READINESS CULINARY 25
FRY 40
BREAKFAST SET 18
BAKING 43
CULINARY PRODUCT 52
PRODUCT CULINARY FLOUR 52
CHILLED CULINARY PRODUCT 55
SERVICE PROVIDER 11
QUALITY OF CULINARY PRODUCTS 20
PICKLE 35
CUSTOMER SERVICE METHOD (FOOD SERVICE) 14
CUTTING 26
NETWORK DEVELOPMENT STANDARD 7
LUNCH PACKED 18
Roast 41
PROVISION OF THE POPULATION WITH THE NETWORK 9
<Обработка первичная> 22
PROCESSING CULINARY MECHANICAL 22
CULINARY HEAT PROCESSING 24
PROCESSING CULINARY CHEMICAL 23
FOOD PROCESSING CULINARY 21
<Обработка холодная> 22
COOLING FOOD 47
COOLING FOOD INTENSIVE 48
BANING 28
Sautéing 42
CATERING PUBLIC 1
FOOD FOOD 16
<Подлива> 60
<Подливка> 60
Roasting vegetables 44
AFTER SNACK COMPLETE 18
Semi-finished product 50
SEMI-FINISHED CULINARY 50
SEMI-FINISHED CULINARY HIGH DEGREE OF DEGREE 51
PORTIONING 30
PRE-COOKING ENTERPRISE (PUBLIC CATERING) 4
PROCESSING ENTERPRISE (PUBLIC CATERING) 3
CATERING ENTERPRISE 2
SPECIALIZED ENTERPRISE (PUBLIC CATERING) 5
CONSUMER OF SERVICE (PUBLIC CATERING) 12
ALLOW 38
CULINARY PRODUCTS 29
WIPE 32
SERVICE PROCESS (IN CATERING) 13
REHEAT MEAL 45
REHEATING COOKING PRODUCTS 45
DIET 17
DAILY DIET 19
LOOSENING 34
Network 6
NETWORK OF ENTERPRISES (PUBLIC CATERING) 6
SAUCE 60
NETWORK PROVISION 9
SULFITATION OF PEELED POTATOES 36
THERMOSTATIZATION OF FOOD 46
EXTINGUISHING 39
DINNER COMPLETE 18
<Уровень обеспеченности сетью> 9
SERVICE (PUBLIC FOOD) 10
FILLING 31
FORM OF CUSTOMER SERVICE (PUBLIC CATERING) 15
PROCESSING SHOP (PUBLIC CATERING) 3
SHREDDING 27
LARGE 33

Annex A
(informational)

GENERAL CONCEPTS USED IN PUBLIC CATERING

1. PUBLIC CATERING PLANT: production -
economic complex, consisting of procurement and pre-preparation
catering establishments with a single technological
the process of preparing products, as well as culinary shops and
support services.
2. SCHOOL COOKING FACTORY (Nrk. school basic
dining room): procurement plant for the production of culinary
products included in the diet of schoolchildren, and their supply
school canteens and buffets.
3. ON-BOARD CATERING SHOP: catering shop at
airport, intended for preparation, picking,
short-term storage and release of food on aircraft.
4. DINING ROOM: public or serving a specific
contingent of consumers catering enterprise,
producing and selling dishes in accordance with a variety of
menu days of the week.
5. DIETIC CANINE: a canteen specializing in
preparation and sale of dietary meals.
6. DINING ROOM - DISPOSAL: canteen selling ready-made
products obtained from other catering establishments.
7. RESTAURANT: a catering establishment with a wide range of
range of complex dishes, including custom-made and
branded, wine - vodka, tobacco and confectionery products,
an increased level of service in combination with the organization of recreation.
8. WAGON - RESTAURANT: a restaurant in a specially equipped
carriage of a long-distance train intended for
catering for passengers on the way.
9. CAFE: catering and leisure enterprise
consumers with limited provision compared to
restaurant product range. Implements branded, custom
dishes, products, drinks.
Note. A cafe may specialize, for example, in
a certain contingent of consumers (cafe for youth, children)
and by assortment (cafe - ice cream, cafe - dairy, cafe -
confectionery).

10. ENTERPRISE - AUTOMATIC: an enterprise that carries out
sale of products of a certain range through trade
automata.
11. BAR: a catering establishment with a bar,
selling mixed, strong alcoholic, low alcohol and
soft drinks, snacks, flour confectionery and bakeries
products, purchased goods.
Note. A bar can specialize, for example, in
the range of products sold or the method of their preparation
(milk, cocktail - bar, beer, wine, grill - bar), as well as
on the specifics of customer service (video bar, variety show - bar).

12. Diner: limited food establishment
simple preparation from a certain type of raw material,
designed for quick customer service
intermediate food.
13. BUFFET: structural subdivision of the enterprise,
intended for the sale of flour confectionery and bakery
groceries, purchasable items, and limited food options
easy cooking.
14. SHOP [DEPARTMENT] COOKING: shop [department] in the system
public catering, selling culinary products to the population,
semi-finished products, flour confectionery and bakery products, purchased
products.
15. ENTERPRISE HALL (PUBLIC CATERING); hall (Nrk.
dining hall, trading hall): specially equipped room
public catering establishments intended for the implementation
and organization of consumption of finished culinary products.
16. HALL CAPACITY (Nrk. capacity of the enterprise): capacity
of the hall at the same time accommodate the number of
consumers, expressed in the number of places.
17. PLACE (Nrk. seat): part of the area of ​​the hall,
equipped in accordance with regulations to serve one
consumer.
18. SEAT TURNOVER: frequency of use of seats per
a certain period of time.
19. DISTRIBUTION: specially equipped room, part of the hall
or production premises of the enterprise, intended for
picking and dispensing of finished culinary products and
confectionery products to consumers or waiters.
20. SANDWICH: a culinary product consisting of a slice of bread
with various products according to the recipe.
Note. Sandwiches are open and closed.

21. STARTER (Nk. cold dish): dish served at the beginning
food intake.
22. SOUP (Nrk. first course): a liquid dish prepared on
broths, broths, kvass, milk and fermented milk products.
23. SWEET DISH (Nrk. third course): a dish prepared
from fruit and berry raw materials, milk and products of their processing, with
adding sugar, eggs, gelling, flavoring and aromatic
substances.
24. DRINK (Nrk. the third dish in public catering):
25. KRUTON: a baked semi-finished product in the form of a curly cake made of
unsweetened dough for serving banquet snacks and dishes.
26. TARTLETE: a baked semi-finished product in the form of a basket of
unsweetened dough for serving snacks.
27. VOLOVAN: baked semi-finished product in the form of two corrugated
oval or round cakes, with a notch inside, from unleavened
puff pastry for serving banquet snacks.
28. Profiteroles: baked semi-finished product in the form of small balls
from brewed dough.
29. CROUNT: slices of bread of a given shape and size,
dried or fried in oil.
30. CUTLETS: minced meat, poultry or fish pulp
with added bread.
31. KNEL MASS: crushed, mashed and whipped pulp
meat, poultry or fish with the addition of other products according to
recipe.
32. MINCE: crushed or pureed mass of products,
previously subjected to mechanical or heat treatment.
33. BATTER: batter into which pieces of the product are dipped
before deep frying.
34. LEASON: a mixture of raw eggs, salt, milk or water in which
moisten the semi-finished product before breading.
35. MENU (Nrk. price list): list of dishes, culinary, flour
confectionery and bakery products, purchased goods offered
to the consumer in a catering establishment, indicating how
rule, masses and prices.
36. SERVING: the mass or volume of the dish intended for
single dose by one consumer.
37. RECIPE (CULINARY PRODUCTS) (Nrk. layout):
standardized list of raw materials, products and semi-finished products for
production of a set amount of culinary products.
38. WASTE FROM CULINARY PROCESSING (Nrk. waste from primary
processing): food and technical residues formed in the process
mechanical cooking.
39. LOSS DURING CULINARY PROCESSING: reduction in the mass of food
products in the food production process.

________________________________________________________________
< Термины, набранные полужирным шрифтом выделены большими буквами,
and synonyms are in triangular brackets >

Rosstandart dated 06/27/2013 N 191-st.

FEDERAL AGENCY FOR TECHNICAL REGULATION
AND METROLOGY

NATIONAL STANDARD OF THE RUSSIAN FEDERATION

CATERING SERVICES

TERMS AND DEFINITIONS

GOST R 50647-2010

Introduction date - 2012-01-01

Foreword

The goals and principles of standardization in the Russian Federation are established by the Federal Law of December 27, 2002 N 184-FZ "On Technical Regulation", and the rules for the application of national standards of the Russian Federation - GOST R 1.0-2004 "Standardization in the Russian Federation. Basic provisions"

About the standard

1. DEVELOPED by the non-profit partnership "Federation of Restaurateurs and Hoteliers" (NP "FRiO").

2. INTRODUCED by the Technical Committee for Standardization TC 347 "Trade and Catering Services".

3. APPROVED AND PUT INTO EFFECT by Order of the Federal Agency for Technical Regulation and Metrology dated November 30, 2010 N 576-st.

4. REPLACE GOST R 50647-94.

Introduction

The terms established in this standard are arranged in a systematic order, reflecting the system of concepts in the field of public catering.

There is one standardized term for each concept.

In the alphabetical index, these terms are listed separately with the article number.

The above definitions can, if necessary, be supplemented by introducing derivative features into them, revealing the meanings of the terms used in them, indicating the objects included in the scope of the concept being defined. Additions should not violate the content of the concepts defined in this standard.

1 area of ​​use

This standard applies to catering services and products and establishes the terms and definitions of the basic concepts in this area.

The requirements of this standard are general and are intended to be applied by all catering establishments, regardless of their type, size, capacity and range of manufactured products. If any terms and definitions of this standard cannot be applied due to the specification of the organization of catering establishments and / or the products manufactured by them, it is allowed to use other terms, including those accepted in international practice.

2. Terms and definitions

General concepts

1. public catering (food industry): An independent branch of the economy, consisting of enterprises of various forms of ownership and organizational and managerial structure, organizing the catering of the population, as well as the production and sale of finished products and semi-finished products, both at the public catering enterprise and outside it, with the possibility of providing a wide range of services for organizing leisure and other additional services.

2. catering: The activity of a public catering enterprise (food industry), which consists in the provision of catering services at a location selected by third-party organizations and individuals, including the organization of catering for events for various purposes and the retail sale of public catering products and with the involvement of all enterprises and services providing catering services.

Note. Catering is distinguished by place, method of providing services and their cost: event catering, catering on transport (including in-flight catering), social catering (educational and medical institutions, corporate catering, correctional institutions, the army, etc.).

3. public catering enterprise (catering enterprise): Object economic activity, designed for the manufacture of public catering products, creating conditions for the consumption and sale of public catering products and purchased goods (including food products of industrial production), both at the place of manufacture and outside it on orders, as well as for providing a variety of additional services, including the organization of consumer leisure.

4. degree of provision of the population with catering enterprises: The indicator expressed as the ratio of the actual number of catering enterprises to the estimated population, in percent.

5. catering products (food industry): The totality of culinary products, bakery, confectionery and drinks.

6. mass-produced public catering products (food industry): Public catering products manufactured in batches.

7. batch of catering products (food industry): a certain amount of catering products of the same name, one date and change of output, manufactured under the same conditions at the same enterprise, in the same consumer packaging and / or shipping container, and issued with one document ensuring traceability parties.

8. Rational nutrition: Nutrition of consumers, organized taking into account the physiological needs for nutrients and the established diet.

9. food ration: A set of dishes and products recommended to the consumer, packaged according to the types of food intake in accordance with the requirements of rational nutrition or nutrition of certain categories of consumers (used for nutrition of organized, including closed, groups).

10. daily ration: A diet that includes a complete lunch, breakfast, afternoon snack, dinner.

11. set lunch (breakfast, afternoon tea, dinner): A set of dishes and finished products, compiled taking into account the requirements of a balanced diet for eating at lunch (breakfast, afternoon snack, dinner).

12. menu: A list of dishes, culinary, confectionery and bakery products, drinks, purchased goods offered to the consumer (guest) in a catering establishment, indicating, as a rule, weight / volume and price, arranged in a certain sequence.

13. wine list (wine list): A list of alcoholic products offered to the consumer in a catering establishment, indicating, as a rule, weight / volume and price. The wine list may contain only information about the wines sold, if there is information about other drinks (strong spirits, beer, etc.) in the menu or price list.

14. price list: A list of culinary, confectionery and bakery products, drinks, purchased goods offered to the consumer in a culinary store (department), buffet, indicating the weight / volume and price.

Note. The price list is used in the trading floor and the service hall to provide the consumer with information on the cost of semi-finished products, culinary products, purchased goods sold in a food establishment.

15. hall of a public catering enterprise (service hall): A specially equipped premises of a public catering enterprise intended for the sale and organization of the consumption of public catering products and purchased goods with or without leisure activities.

Note. The area of ​​the hall of public catering enterprises does not include the area of ​​open production sites for product preparation, distribution stations, distribution areas, etc., inaccessible to consumers.

16. capacity of the hall: The ability of the hall to simultaneously accommodate the number of consumers (guests), expressed in the number of seats, different for one hall depending on the form of service (banquet, buffet, etc.).

17. place in the hall (seat): Part of the area of ​​the hall, equipped to serve one consumer.

18. turnover of seats in the hall: The frequency of use of seats in the hall of the catering establishment for a certain period of time.

Types of food establishments

19. Procurement Catering Enterprise: A public catering enterprise (workshop) intended for the manufacture of public catering products, the supply of pre-cooked catering enterprises, culinary shops and departments, retailers, as well as for delivery to consumers on their orders.

20. pre-cooking catering enterprise (public catering workshop): a catering enterprise that manufactures dishes from semi-finished products and culinary products, sells them and organizes consumption at the place of preparation.

Note. A public catering enterprise (workshop) can function as part (structure) of a trade enterprise and sell public catering products at the place of manufacture and outside the enterprise.

21. Specialized catering enterprise: A catering enterprise of any type that develops and sells catering products of a homogeneous assortment, taking into account the specifics of servicing and organizing consumer leisure.

22. public catering plant (food plant): Public catering enterprise, consisting of procurement and pre-cooking catering enterprises with a single technological process for manufacturing products, as well as culinary shops and auxiliary services.

23. culinary shop (department): Shop (department) selling public catering products to the population in the form of culinary products, semi-finished products, confectionery and bakery products.

Note. A culinary shop (department) can be located in a catering establishment or independently outside a catering establishment.

24. restaurant: A catering establishment that provides the consumer with services for organizing meals and leisure or without leisure, with a wide range of complex dishes, including specialties and products, alcoholic, soft, hot and other types of drinks, confectionery and bakery products, purchased goods, including tobacco products.

25. cafe: A catering company that provides the consumer with services for organizing meals and leisure or without leisure, with the provision of a limited range of products and services compared to a restaurant, selling branded, custom-made dishes, confectionery and bakery products, alcoholic and non-alcoholic drinks, purchased goods, incl. tobacco products.

26. bar: A catering establishment equipped with a bar and selling, depending on the specialization, alcoholic and (or) non-alcoholic drinks, hot and soft drinks, dishes, cold and hot snacks in a limited assortment, purchased goods, incl. tobacco products.

27. coffee shop: Catering company specializing mainly in the manufacture and sale with consumption on the spot of a wide range of hot drinks from coffee, cocoa and tea, as well as bakery and confectionery products, culinary products from semi-finished products of a high degree of readiness, as well as alcoholic beverages, purchased goods, incl. tobacco products.

28. fast food company: A catering company that sells a narrow range of dishes, products, and drinks of simple manufacture, as a rule, from semi-finished products of a high degree of readiness, and ensures minimal time spent on serving consumers.

29. snack bar: A catering establishment with a limited range of dishes and products of simple manufacture and designed to quickly serve consumers, with the possible sale of alcoholic beverages, purchased goods, incl. tobacco products.

30. buffet: A public catering enterprise located in public buildings that sells a limited range of public catering products from semi-finished products of a high degree of readiness, including cold and hot dishes, snacks, flour culinary, bakery and confectionery products, alcoholic and non-alcoholic drinks, purchased goods, incl. tobacco products.

31. cafeteria: A public catering establishment equipped with a buffet or bar counter, which sells hot drinks from coffee, tea, soft drinks, a limited range of catering products from semi-finished products of a high degree of readiness, including sandwiches, flour bakery and confectionery products , hot dishes of simple manufacture, and purchased goods.

32. canteen: A public catering enterprise that is publicly available or serves a certain contingent of consumers, producing and selling dishes and culinary products in accordance with a menu varied by day of the week.

33. school basic canteen: A public catering enterprise intended for the manufacture of public catering products included in the diet of schoolchildren and the supply of school canteens and buffets, with a capacity of up to 15 thousand servings per day.

34. school catering plant: A specialized catering enterprise designed to manufacture public catering products included in the diet of schoolchildren and supply them, as well as other necessary raw materials for school canteens (raw materials and pre-cooking) and buffets, with a capacity of more than 15 thousand servings per day.

35. network of catering enterprises: A set of catering enterprises with a common range of manufactured products and the same form of organization of consumption, united under one trade mark or brand, managed according to uniform organizational and managerial principles, including those operating under a franchise.

36. In-flight catering enterprise: A catering enterprise intended for the manufacture, acquisition, short-term storage and release (sale) of finished products to aircraft and other types of transport, as well as to other catering enterprises.

37. restaurant car (cafe car, buffet car): Restaurant (cafe, buffet) in a specially equipped car of a long-distance train, designed for the manufacture and sale of catering products and passenger service on the way.

38. enterprise-machine: An enterprise that sells products of a certain range through vending machines.

39. distribution (distribution line, distribution station): A specially equipped room, part of the hall of a catering enterprise or part of the production premises of an enterprise, intended for the acquisition and distribution of catering products to consumers or waiters.

Catering service (food industry)

40. public catering service (food industry): The result of the activities of public catering enterprises (legal entities or individual entrepreneurs) to meet the needs of the consumer in public catering products, in creating conditions for the sale and consumption of public catering products and purchased goods, in leisure activities and in other additional services.

41. public catering service provider: A public catering enterprise (legal entity or individual entrepreneur) providing public catering services.

42. consumer of catering services: Individual(guest) or a legal entity using the services of a public catering enterprise.

43. safety of public catering service: A set of properties of a public catering service, in which, under the influence of internal and external dangerous (harmful) factors, it affects the consumer without putting his life, health and property at risk.

Service

44. service process in public catering: A set of operations/actions performed by a public catering service provider in direct contact with a service consumer (guest) in the process of selling and/or organizing the consumption of public catering products and/or organizing leisure activities.

45. service conditions: A set of factors affecting the consumer (guest) in the process of providing catering services.

46. ​​consumer service method: The method of selling public catering products to consumers and organizing their consumption: self-service, service by a waiter (cook, bartender, bartender, seller), combined.

47. form of customer service: Organizational reception, which is a variety or combination of methods of customer service.

Catering products

48. culinary products: A set of culinary semi-finished products, culinary products, dishes.

49. culinary semi-finished product; convenience food: A food or combination of foods that has gone through one or more stages of cooking without being cooked.

50. culinary semi-finished product of a high degree of readiness: A culinary semi-finished product, from which, as a result of the minimum necessary (one or two) technological operations, a dish or culinary product is obtained.

51. culinary product: A food product or combination of products brought to a culinary readiness.

52. flour culinary product: a culinary product of a given shape made of dough, with or without various fillings.

Note. Pastry culinary products include pies, pies, pizza, kulebyaki, chebureks, dumplings, belyashi, cheesecakes, donuts, manti, khachapuri, strudel, croissants, pancakes, pancakes, pancakes and others, including products of national and foreign cuisine.

53. bakery product: A product made from the main (flour, baker's yeast, baking powder, salt, water) and additional raw materials (sugar, fat, eggs, flavorings and other prescription components) necessary to ensure specific organoleptic and physico-chemical properties products containing more than 50% flour in the composition of the product.

54. confectionery product: A multi-component food product, ready to eat, having a certain predetermined shape, obtained as a result of technological processing of the main types of raw materials: sugar and / or flour, and / or fats, and / or cocoa products, with or without addition food ingredients, food additives and flavors.

55. flour confectionery: A confectionery product made from flour with a high content of sugar, fat and eggs, or from flour with partial replacement of sugar, fat and eggs.

56. formulation of public catering products: Standardized list of raw materials, food products, incl. food additives, flavorings and various ingredients, and semi-finished products necessary for the manufacture of a specified amount of catering products.

57. dish: A food product or a combination of products and semi-finished products brought to culinary readiness, portioned and decorated.

58. chilled dish: A dish (culinary product) subjected to intensive cooling to a temperature of 2 °C to 6 °C.

59. Custom dish: A dish that requires individual preparation and presentation after receiving an order from the consumer (guest).

60. banquet dish: A dish with an original design, prepared for special occasions.

61. signature dish (product): A dish (product) prepared according to an original recipe and technology or from a new type of raw material and reflecting the specifics of a catering establishment.

62. serving: The mass or volume of a dish intended for a single intake by one consumer.

63. garnish: Part of a dish served with the main component in order to increase the nutritional value, variety of organoleptic indicators, including appearance.

64. Sauce: A component of a dish, having a different consistency, used in the process of preparing a dish (as a binder) or served to it to improve organoleptic characteristics (taste, aroma and color).

65. sandwich: A culinary product consisting of one slice of bread with various products according to the recipe.

66. sandwich (sandwich): A culinary product consisting of two or more slices of bread or rolls and one or more layers of meat or other fillings.

67 appetizer (cold or hot dish): A dish served before main courses.

68. soup: A liquid dish prepared with water, broths, decoctions, kvass, milk and fermented milk products.

69. drink: A liquid or liquid product intended to be drunk.

Note. Drinks are alcoholic, low alcohol, non-alcoholic, hot (tea, coffee, cocoa, etc.), milk, juices, etc.

70. crouton: A baked semi-finished product in the form of figured cakes from unsweetened dough for serving banquet snacks and dishes.

71. tartlet: A baked semi-finished product in the form of a basket of unsweetened dough for serving snacks.

72. Vol-au-vent: Baked semi-finished product in the form of two oval or round cakes, with a recess inside, from unleavened puff pastry for serving snacks.

73. Profiteroles: Baked semi-finished product in the form of small balls of choux pastry.

74. croutons: Pieces of bread of a given shape and size, dried or fried in oil.

75. cutlet mass: Chopped pulp of meat, poultry, fish or vegetables with the addition of bread or semolina.

76. quenelles: Chopped, mashed and whipped flesh of meat, poultry or fish with the addition of other products according to the recipe.

77. minced meat: Grinded or mashed products subjected to preliminary mechanical or heat treatment, intended for the manufacture of molded semi-finished products or for sale to consumers.

78. batter: A batter into which pieces of food are dipped before deep-frying.

79. lezon: A mixture of raw eggs, salt, milk (cream) or water.

Methods of culinary processing of raw materials and food products

80. Food raw materials: Raw materials of animal, vegetable, microbiological, mineral, artificial or biotechnological origin and drinking water used for further processing in the production of food products.

81. food products: Products of animal, vegetable, microbiological, mineral or biotechnological origin in natural, processed or processed form, which are intended for human consumption, including food products with declared properties, drinking water packaged in containers, drinking mineral water, alcoholic beverages (including beer), biologically active food supplements, chewing gum, starter cultures and starter cultures of microorganisms, yeast, food additives and flavors, as well as food (food) raw materials.

82. culinary processing of foodstuffs: The treatment of foodstuffs in order to give them properties that make them suitable for further processing and/or consumption.

83. mechanical culinary processing: culinary processing of foodstuffs by mechanical means for the purpose of making dishes, culinary products and semi-finished products.

84. chemical culinary processing: Culinary processing of foodstuffs by chemical methods in order to obtain culinary products and semi-finished products.

85. thermal culinary treatment: Culinary processing of foodstuffs and semi-finished products, which consists in heating them in order to bring them to a culinary readiness of a given degree.

86. cooking waste: Food and technical waste/residues generated during the mechanical cooking process: during cleaning, cutting, deboning, layering, etc.

87. Cooking Waste: Reduction in the mass of foodstuffs during the manufacturing process of food service products.

88. culinary readiness (readiness): A set of given physical-chemical, structural-mechanical, organoleptic indicators of public catering products that determine its suitability for eating.

89. slicing: Mechanical cooking, which consists in dividing food into pieces of a certain size and shape using a cutting tool or mechanism.

90. shredding: Cutting vegetables into small, narrow pieces or thin, narrow strips.

91. Breading: Mechanical culinary treatment, which consists in applying a breading (flour, crumb crumbs, sliced ​​wheat bread, nuts, etc.) to the surface of a semi-finished product.

92. Whipping: Mechanical cooking, which consists in intensive mixing of one or more products in order to saturate with air and obtain a loose, fluffy or foamy mass.

93. Portioning: Division by weight and/or volume and/or quantity of raw materials, semi-finished products and finished products, including non-alcoholic and alcoholic beverages.

94. stuffing: Mechanical culinary processing, which consists in filling specially prepared products with minced meat or other pre-processed food raw materials.

95. flaming

96. Rubbing: Mechanical cooking, which consists in grinding the product by forcing through a sieve, grater and other equipment to give a uniform texture.

97. stuffing: Mechanical cooking, which consists in the introduction of vegetables or other products provided for in the recipe, into special cuts in meat and meat products, poultry, game or fish carcasses.

98. beating: Softening slices of raw meat, fish and other products with the help of special equipment, incl. hammer for chops.

99. Loosening: Mechanical culinary processing of products, which consists in the partial destruction of the connective tissue structure to speed up the cooking process and / or to change the consistency of the product.

100. marinating: Culinary processing, which consists in keeping products in solutions (marinades) of food organic acids, in oils, sauces, with vegetables, salt, spices, onions in order to impart specific taste, aroma and texture to finished products.

101. cooking: Thermal cooking of food in an aqueous or steam atmosphere.

102. poaching: Cooking food in a small amount of liquid or in its own juice.

103. braising: Poaching with the addition of spices, spices, condiments or sauces.

104. frying: The thermal cooking of foodstuffs to bring them to culinary readiness at a temperature that ensures the formation of a specific crust on their surface.

105. roasting: Short-term frying of products without bringing them to culinary readiness in order to give the finished products the desired organoleptic properties.

106. sautéing: The heat treatment of products with fat at a temperature of 120 ° C, in order to extract aromatic and coloring substances.

Note. Flour can be sautéed without fat at 150 °C.

107. Baking: Thermal culinary treatment of products in the chamber of thermal apparatus in order to bring them to culinary readiness.

108. Roasting vegetables: Cooking coarsely chopped vegetables on a frying surface without fat.

109. reheating dishes, culinary products: Thermal cooking of frozen or chilled dishes, culinary products by heating to a temperature of 80 °C - 90 °C in the center of the product.

110. temperature control of dishes: maintaining the set temperature of dishes during distribution or delivery to the place of consumption.

111. Refrigeration of catering products: Culinary processing, which consists in lowering the temperature of catering products in order to bring them to culinary readiness, storage or further use.

112. intensive cooling of catering products: Rapid cooling of catering products to a temperature ranging from 0 °C to plus 2 °C, carried out in special refrigeration equipment, in order to maintain quality and increase their shelf life.

113. Freezing of catering products: Technological processing, which consists in changing the temperature of catering products to a level below 0 °C and aimed at ensuring their safety for a long time.

Note. Freezing can be deep-freezing when the temperature of catering products is brought to minus 18 °C; minus 25 °C.

114. shock freezing of public catering products: Freezing of public catering products to a temperature of minus 18 °C; minus 25 °C for a minimum time.

115. Boiling in a bain-marie: A method of cooking in which there is no contact between the cookware in which the product is cooked and the heat source by placing the cookware in boiling water.

116. plating: Giving fish the size and shape appropriate to the type of culinary product.

117. Chocolate tempering: Keeping the chocolate mass under intensive stirring and maintaining a strictly defined temperature: plus 29 °C - 31 °C for natural and plus 27 °C - 28 °C for milk chocolate.

118. sulfitation of peeled potatoes: Chemical cooking of peeled potatoes with sulfur dioxide or sulfuric acid salt solutions to prevent browning.

Manufacturing of catering products

119. production technology of public catering products: A complex of technological processes and operations carried out by personnel with the help of technical means compiled in a certain sequence, which makes it possible to manufacture public catering products.

120. technological process: Change in physical, chemical, structural-mechanical, microbiological, organoleptic properties and characteristics of raw materials, components, materials in the manufacture of catering products.

121. technological operation: A separate part of the technological process.

122. technological equipment: Technical means for the implementation of a technological process, its part or technological operation.

123. specifications; TS: Technical document containing the name of the product, in which the manufacturer establishes the requirements for the raw materials used in production, quality (organoleptic and physico-chemical indicators), safety and shelf life of a specific product (several specific types of products), necessary and sufficient to identify the product , control of its quality and safety during storage, transportation.

124. technological instruction for the manufacture and / or delivery of catering products; TI: A technical document that establishes requirements for the processes of manufacturing, storage, transportation of raw materials, semi-finished products and ready meals (products) or delivery.

125. technical and technological map for catering products; TTK: A technical document developed for branded and new dishes, culinary, bakery and confectionery products manufactured and sold at a particular food establishment, establishing requirements for the quality of raw materials, norms for laying raw materials (recipes) and output norms for semi-finished products and ready-made dishes (products), requirements for the manufacturing process, for design, sale and storage, quality and safety indicators, as well as the nutritional value of catering products.

126. technological map for catering products; TC: A technical document compiled on the basis of collections of recipes for dishes, culinary products, bakery and confectionery products or a technical and technological map and containing the norms for laying raw materials (recipes), the norms for the yield of semi-finished products and ready meals, culinary, bakery and confectionery products and a description of the technological process manufacturing.

127. production losses: Weight loss of raw materials (products) arising at each technological operation, which can be determined by weighing or by calculation, occurring during mechanical and thermal processing, in the process of manufacturing semi-finished products and portioning.

128. unaccounted losses: Mass losses of raw materials (products) arising during technological operations that cannot be weighed and can only be determined by calculation at the end of the technological process.

Quality and safety of catering products (food industry)

129. quality of public catering products (food industry): A set of properties of public catering products that determine their suitability for further processing and/or consumption, safety for consumer health, stability of composition and consumer properties.

130. technological control: Quality control of raw materials, food products, materials, semi-finished products, finished products, technological processes used in the manufacture of public catering products, including: input, operational and acceptance control.

131. input control: Control of indicators of quality and safety of raw materials, food products, semi-finished products and materials received by the manufacturer for further use in technological processes for the manufacture of public catering products.

132. operational control: Control of parameters and indicators during the execution or after the completion of the technological operation.

133. acceptance control: Control of indicators of quality and safety of finished catering products, based on the results of which a decision is made on its suitability for sale.

134. expiration date: The period after which catering products are considered unsuitable for their intended use.

135. certification of quality and safety: A document in which the manufacturer of catering products certifies that the quality and safety of each batch of products comply with the requirements of relevant regulatory and technical documents intended for sale outside the enterprise, incl. in the trading network.

136. sensory analysis: Analysis using the senses (highly specific receptor organs) that provide the body with information about the environment through vision, hearing, smell, taste, touch, vestibular reception and interoception.

137. organoleptic analysis of catering products: Sensory analysis of catering products using smell, taste, sight, touch and hearing.

138. organoleptic assessment of the quality of public catering products: Evaluation of the response of the human senses to the properties of public catering products as an object under study, determined using qualitative and quantitative methods.

139. sensory specifications: Minimum acceptable quality ratings for each organoleptic characteristic of food service products, established by the product manufacturer and used in the quality control procedure.

140. defect: Failure to meet the specified or expected quality requirements for catering products.

Note. Defects can be critical and/or significant.

141. test sample: A sample of catering products intended to perform an organoleptic examination.

142. test portion: The portion of a test sample of a catering product that is directly evaluated.

143. scale: An ordered set of consecutive values ​​(graphical, descriptive or numerical, such as a score) used to indicate the level of quality of an organoleptic characteristic.

144. rating assessment of quality: A method consisting in a quantitative assessment of the quality of public catering products using ordinal (point) scales in accordance with the level of the overall quality of the product and / or its individual organoleptic characteristics, as well as the analysis of shortcomings and defects typical for products of this type .

145. appearance: An organoleptic characteristic that reflects the general visual impression or a set of visible product parameters and includes such indicators as color, shape, transparency, gloss, sectional view, etc.

146. texture: Organoleptic characteristic, which is a combination of mechanical, geometric and surface characteristics of the product, which are perceived by mechanical, tactile and, where possible, visual and auditory receptors.

147. consistency: A set of rheological (associated with the degree of density and viscosity) characteristics of products perceived by mechanical and tactile receptors.

Note. Consistency is one of the components of texture.

148. odor

149. taste: An organoleptic characteristic that reflects the sensations resulting from the interaction of various chemicals on the taste buds.

150. marking: Information in the form of signs, inscriptions, pictograms, applied to the packaging, label, label, leaflet, designed to ensure the identification of products and inform consumers about the composition of the product, its consumer properties, recommendations for use and placement of other information required in accordance with the laws of the country of origin.

Alphabetical index of terms

Banquet dish 60 bar 26 security catering services 43 dish 57 sandwich 65 buffet 30 restaurant car (cafe car, buffet car) 37 cooking 101 boiling in a water bath 115 whipping 92 wine list (wine list) 13 taste 149 room capacity 16 appearance 145 vol-au-vent 72 entrance control 131 garnish 63 croutons 74 defect 140 pre-cooking catering establishment 20 frying 104 catering establishment (public catering workshop) 19 custom dish 59 appetizer (cold or hot dish) 67 snack bar 29 catering hall (service hall) 15 freezing of public catering products 113 smell 148 baking 107 intensive cooling of public catering products 112 catering service provider 41 cafe 25 cafeteria 31 quality of public catering products (food industry) 129 catering 2 batter 78 knel mass 76 public catering plant (food plant) 22 plant school meals 34 confectionery 54 consistency 147 cutlets mass 75 coffee house 27 croutons 70 culinary readiness (readiness) 88 culinary processing of foodstuffs 82 culinary products 48 culinary products 51 highly prepared culinary products 50 culinary semi-finished products; semi-finished product 49 season 79 culinary shop (department) 23 marinating 100 marking 150 menu 12 place in the hall (seat) 17 customer service method 46 mechanical culinary processing 83 flour confectionery 55 flour culinary product 52 drink 69 cutting 89 roasting 105 turnover of places in the hall 18 catering (food industry) 1 operational control 132 organoleptic evaluation of the quality of catering products 138 organoleptic analysis of catering products 137 beating 98 waste during cooking 86 cooling of catering products 111 chilled dish 58 breading 91 batch of catering products (food industry) 7 Sauteing 106 Plating 116 Baking vegetables 108 Portioning 93 Portioning 62 Unaccounted losses 128 Cooking losses 87 Production losses 127 Catering service consumer 42 In-flight catering company 36 Fast food service company 28 public catering enterprise (catering enterprise) 3 automatic enterprise 38 price list 14 acceptance control 133 infusion 102 food products 81 public catering products (food industry) 5 public catering products (food industry) mass production 6 wiping 96 profiteroles 73 service process in public catering 44 distribution (distribution line, distribution station) 39 warming up dishes, culinary products 109 food ration 9 rational nutrition 8 quality rating 144 restaurant 24 catering product recipe 56 loosening 99 sensory specifications 139 sensory analysis 136 catering network 35 set lunch (breakfast, afternoon tea) , dinner) 11 sauce 64 specialized public catering enterprise 21 expiration date 134 degree of provision of the population with catering establishments 4 canteen 32 sulphation of peeled potatoes 118 soup 68 food raw materials 80 sandwich (sandwich) 66 tartlet 71 texture 146 chocolate tempering yes 117 thermal cooking 85 temperature control of dishes 110 test portion 142 test sample 141 technical and technological maps for catering products; TTK 125 specifications; TU 123 technological instruction for the manufacture and / or delivery of 124 catering products; TI technological map for catering products; TK 126 technological operation 121 technological control 130 technological process 120 technological equipment 122 manufacturing technology of public catering products 119 stewing 103 quality and safety certification 135 service conditions 45 catering services (food industry) 40 minced meat 77 stuffing 94 specialty dish (product) 61 flaming 95 form of customer service 47 chemical cooking 84 bakery product 53 shredding 90 scale 143 basic school canteen 33 blast freezing of catering products 114 stuffing 97