Approved
Resolution
Gosstandart of Russia
Date of introduction 07/01/94
STATE STANDARD OF THE RUSSIAN FEDERATION
CATERING
TERMS AND DEFINITIONS
GOST R 50647-94
CATERING. TERMS AND DEFINITIONS
Preface
1. Developed by the All-Russian Institute of Nutrition.
2. Introduced by the Technical Committee for Standardization TC 347 “Trade and public catering services”.
3. Approved and put into effect by Resolution of the State Standard of Russia dated February 21, 1994 N 35.
4. Introduced for the first time.
Introduction
The terms established in the standard are arranged in a systematic order, reflecting the system of concepts of a given field of knowledge.
There is one standardized term for each concept.
Terms that are unacceptable for use - synonyms are given in parentheses after the standardized term and are marked "NDP".
The portion of a term enclosed in parentheses may be omitted when using the term in standardization documents.
The presence of square brackets in a terminology article means that it includes two terms that have common terminological elements.
In the alphabetical index, these terms are listed separately, indicating the article number.
The given definitions can be changed, if necessary, by introducing derived features into them, revealing the meanings of the terms used in them, indicating the objects included in the scope of the defined concept. Changes must not violate the scope and content of the concepts defined in this standard.
In cases where the term contains all the necessary and sufficient characteristics of the concept, the definition is not given and a dash is put in its place.
Terms and definitions of general technical concepts necessary to understand the text of the standard are given in Appendix A.
Standardized terms are in bold font and are short forms, represented by an abbreviation, are in light, and synonyms are in italics.
1 area of use
This standard establishes terms and definitions of basic concepts in the field of public catering.
The terms established by this standard are mandatory for use in all types of documentation and literature (for a given scientific and technical field) included in the scope of standardization work and/or using the results of this work.
This standard must be applied in conjunction with GOST 16814, GOST 17481, GOST 18447, GOST 19477, GOST 28322.
2. Normative references
This standard uses references 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 Products of processing of fruits and vegetables. Terms and Definitions.
3. General concepts
1. PUBLIC CATERING: a set of enterprises with different organizational - legal forms and citizens - entrepreneurs engaged in the production, sale and organization of consumption of culinary products.
2. PUBLIC CATERING ENTERPRISE: an enterprise intended for the production of culinary products, flour confectionery and bakery products, their sale and (or) organization of consumption.
3. PREPARATION ENTERPRISE [SHOP] (PUBLIC FOOD): a public catering enterprise [workshop] designed for the centralized mechanized production of culinary products, flour confectionery and bakery products and supplying them to pre-cooking enterprises, culinary stores and enterprises retail.
4. PREPARATION ENTERPRISE (PUBLIC FOOD): a public catering enterprise that prepares dishes from semi-finished products and culinary products, sells them and organizes consumption.
5. SPECIALIZED ENTERPRISE (PUBLIC CATERING): a catering enterprise of any type that produces and sells culinary products of a homogeneous assortment, taking into account the specifics of service and organization of leisure for consumers.
6. NETWORK OF ENTERPRISES (CATTERING); NETWORK: a collection of public catering establishments.
7. NETWORK DEVELOPMENT STANDARD: an indicator expressed as the ratio of the established number of places in a network of public catering establishments to the estimated number of consumers.
8. PROVISION OF THE POPULATION WITH A NETWORK: an indicator expressed as the ratio of the actual number of places in the network of public catering establishments to the estimated number of consumers.
9. DEGREE OF NETWORK PROVISION (Ndp.<уровень обеспеченности сетью>): the ratio of the actual number of places in public catering establishments to the standardized number, expressed as a percentage.
10. PUBLIC CATERING SERVICE: the result of the activities of enterprises and citizens - entrepreneurs to meet the needs of the population for nutrition and leisure activities.
11. SERVICE PROVIDER: public catering enterprise and citizen-entrepreneur performing work on the production, sale and organization of consumption of culinary products.
12. CONSUMER OF SERVICE (catering): a citizen using food, service, and leisure services.
13. SERVICE PROCESS (in public catering): a set of operations performed by the contractor in direct contact with the consumer of services when selling culinary products and organizing leisure activities.
14. METHOD OF SERVICE TO CONSUMERS (catering): a method of selling catering products to consumers.
Note. There are two methods of service: service by a waiter, bartender, bartender, salesperson or self-service.
15. FORM OF CONSUMER SERVICE (PUBLIC FOOD): an organizational technique that is a variety or combination of methods for serving consumers of public catering products.
Note. An example of forms of service could be the sale of culinary products through vending machines or self-checkout tables, like " buffet", vacation of packed lunches.
16. RATIONAL NUTRITION: nutrition of consumers, organized taking into account the physiological needs of nutrients and the established diet.
18. COMPLETE LUNCH [BREAKFAST, AFTERNOON TEAL, DINNER]: a set of dishes and products for meals, compiled taking into account the requirements of a balanced diet for meals at lunch [breakfast, afternoon snack, dinner].
19. DAILY DIET: diet, including a complete lunch, breakfast, afternoon snack, dinner.
20. QUALITY OF CULINARY PRODUCTS: properties of culinary products that determine their suitability for further processing and/or consumption, safety for consumer health, stability of composition and consumer properties.
4. Methods of cooking food products
21. CULINARY FOOD PROCESSING: influencing food products in order to impart to them properties that make them suitable for further processing and/or consumption.
22. MECHANICAL CULINARY PROCESSING (Ndp.<первичная обработка, холодная обработка>): culinary processing of food products by mechanical methods for the purpose of producing dishes, culinary products and semi-finished products.
23. CHEMICAL CULINARY PROCESSING: culinary processing of food products by chemical methods for the purpose of producing culinary semi-finished products.
24. THERMAL COOKING: culinary processing of food products, which consists of heating them to bring them to a given degree of culinary readiness.
25. CULINARY READINESS; READINESS: a set of specified physical-chemical, structural-mechanical, organoleptic indicators of the quality of a dish and culinary product that determine their suitability for consumption.
26. CUTTING: Mechanical culinary processing that involves dividing food into pieces of a specific size and shape using a cutting tool or mechanism.
27. SHIPPING: cutting vegetables into small, narrow pieces or thin, narrow strips.
28. BREADING: mechanical culinary processing consisting of applying breading to the surface of a semi-finished product.
Note. Flour, breadcrumbs, sliced wheat bread, etc. are used as breading.
29. WHEATING: mechanical culinary processing consisting of intensive mixing of one or more products in order to obtain a loose, fluffy or foamy mass.
30. PORTIONING:
31. STUFFING: mechanical culinary processing, which consists of filling specially prepared products with minced meat.
32. PUSHING: mechanical culinary processing consisting of grinding the product by pressing it through sieves to give a uniform consistency.
33. STUFFING: mechanical culinary processing consisting of introducing vegetables or other products specified in the recipe into special cuts in pieces of meat, poultry, game or fish.
34. LOOSENING: mechanical culinary processing of products, which consists of partial destruction of the connective tissue structure to speed up the process of warm processing.
35. MARINAZATION: chemical culinary treatment, which consists in keeping products in solutions of food organic acids in order to impart finished products specific taste, aroma and consistency.
36. SULFITATION OF PEELED POTATOES: chemical culinary treatment of peeled potatoes with sulfur dioxide or solutions of sulfurous acid salts to prevent darkening.
37. COOKING: thermal cooking of products in an aqueous environment or an atmosphere of water vapor.
38. POT: cooking food in a small amount of liquid or in its own juice.
39. STEWING: poaching foods with the addition of spices and seasonings or sauce.
Note. Food can be fried before stewing.
40. FRYING: thermal culinary processing of products in order to bring them to culinary readiness at a temperature that ensures the formation of a specific crust on their surface.
41. ROASTING: short-term frying of products without bringing them to culinary readiness in order to impart the desired organoleptic properties to the finished product.
42. SAUTEING: frying individual species products with fat at a temperature of 120 degrees. C for the purpose of extracting aromatic and coloring substances.
Note. The flour is sautéed without fat at a temperature of 150 degrees. C.
43. BAKING: thermal culinary processing of products in a heating chamber in order to bring them to culinary readiness and form a crust.
Note. Baking is carried out with the addition of various products according to the recipe.
44. ROASTING VEGETABLES: frying coarsely chopped vegetables on a frying surface without fat.
45. HEATING DISHES [CULINARY PRODUCTS]: thermal cooking of frozen or chilled dishes [culinary products] by heating to a temperature of 80 - 90 degrees. C in the center of the product.
46. THERMOSTATING OF DISHES: maintaining the specified temperature of dishes during distribution or during delivery to the place of consumption.
47. COOLING OF CULINARY PRODUCTS: culinary processing, which consists of reducing the temperature of culinary products in order to bring them to culinary readiness, storage or further use.
48. INTENSIVE COOLING OF CULINARY PRODUCTS: rapid cooling of culinary products to low positive temperatures, carried out in special refrigeration equipment, in order to preserve quality and increase their shelf life.
5. Culinary products
49. CULINARY PRODUCTS: a set of dishes, culinary products and culinary semi-finished products.
50. SEMI-FINISHED CULINARY PRODUCT; semi-finished product: a food product or combination of products that has gone through one or more stages of culinary processing without being prepared.
51. CULINARY SEMI-FINISHED PRODUCT OF A HIGH DEGREE OF READINESS: a culinary semi-finished product from which, as a result of the minimum necessary technological operations, a dish or culinary product is obtained.
52. CULINARY PRODUCT: food product or combination of products brought to culinary readiness.
53. FLOUR CULINARY PRODUCT: a culinary product of a given shape made from dough, in most cases with minced meat.
Note. Flour culinary products include, for example, pies, kulebyaki, belyashi, donuts, and 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 PRODUCT]: dish [culinary product] subjected to intensive cooling.
56. CUSTOM DISH (Ndp.<порционное блюдо>): a dish that requires individual preparation and presentation after receiving an order from the consumer.
57. BANQUET DISH: a dish with an original design, prepared for special occasions.
58. SIGNATURE DISH: a dish prepared on the basis of a new recipe and technology or a new type of raw material and reflecting the specifics of a given enterprise.
59. SIDE DISH: part of a dish served with the main component in order to increase nutritional value, variety of taste and appearance.
60. SAUCE (Ndp.<подлива, подливка>): a component of a dish that has a different consistency, used during the preparation of a dish or served with it to improve the taste and aroma.
ALPHABETIC INDEX OF TERMS
DISH 54
BANQUET DISH 57
CHILLED DISH 55
CUSTOM DISH 56
<Блюдо порционное> 56
SIGNATURE DISH 58
VARKA 37
CHEATING 29
SIDE DISH 59
Readiness 25
CULINARY READINESS 25
FRYING 40
BREAKFAST COMPLETED 18
Roasting 43
CULINARY PRODUCT 52
CULINARY FLOUR PRODUCT 52
CHILLED CULINARY PRODUCT 55
SERVICE PROVIDER 11
QUALITY OF CULINARY PRODUCTS 20
MARINATED 35
METHOD OF CONSUMER SERVICE (FOR FOOD SERVICE) 14
SLICING 26
NETWORK DEVELOPMENT STANDARD 7
PACKED LUNCH 18
ROASTING 41
PROVISION OF THE POPULATION WITH NETWORK 9
<Обработка первичная> 22
CULINARY MECHANICAL PROCESSING 22
CULINARY HEAT PROCESSING 24
CULINARY CHEMICAL PROCESSING 23
CULINARY FOOD PROCESSING 21
<Обработка холодная> 22
COOLING CULINARY PRODUCTS 47
INTENSIVE COOLING OF CULINARY PRODUCTS 48
BREADING 28
PASSING 42
PUBLIC CATERING 1
RATIONAL NUTRITION 16
<Подлива> 60
<Подливка> 60
Roasting vegetables 44
AFTERNOON TICKET 18
Semi-finished product 50
SEMI-FINISHED CULINARY PRODUCT 50
SEMI-FINISHED CULINARY PRODUCT OF A HIGH DEGREE OF READINESS 51
PORTIONING 30
PREPARATION ENTERPRISE (CATTERING) 4
PREPARATION ENTERPRISE (CATTERING) 3
CATERING ENTERPRISE 2
SPECIALIZED ENTERPRISE (CATTERING) 5
CONSUMER OF SERVICE (FOOD SERVICE) 12
ALLOWANCE 38
CULINARY PRODUCTS 29
WIPE 32
SERVICE PROCESS (IN PUBLIC FOOD SERVICE) 13
REHEATING DISHES 45
REHEATING CULINARY PRODUCTS 45
DIET 17
DAILY RATION 19
LOOSENING 34
Network 6
NETWORK OF ENTERPRISES (CATTERING) 6
SAUCE 60
NETWORK COVERAGE 9
SULFITATION OF PEELED POTATOES 36
THERMOSTATING DISHES 46
STEWING 39
DINNER COMPLETED 18
<Уровень обеспеченности сетью> 9
SERVICE (FOOD SERVICE) 10
STUFFING 31
FORM OF CONSUMER SERVICE (FOOD SERVICE) 15
PREPARATION SHOP (PUBLIC FOOD SERVICE) 3
SHIPPING 27
SUPING 33
Appendix A
(informational)
GENERAL CONCEPTS APPLIED IN PUBLIC CATERING
1. PUBLIC CATERING PLANT: a production and economic complex consisting of procurement and pre-preparing catering establishments with a unified technological process for preparing products, as well as culinary stores and support services.
2. SCHOOL CULINARY FACTORY (Nrk. school basic canteen): a procurement enterprise for the production of culinary products included in the diet of schoolchildren, and supplying them to school canteens and buffets.
3. FLIGHT CATERING SHOP: a catering shop at the airport, designed for the preparation, acquisition, short-term storage and distribution of food on aircraft.
4. DINING: a catering establishment that is generally accessible or serves a specific group of consumers, producing and selling dishes in accordance with a menu varied by day of the week.
5. DIET CENTER: a canteen specializing in the preparation and sale of dietary dishes.
6. DINING ROOM - DISTRIBUTION: a canteen that sells finished products received from other catering establishments.
7. RESTAURANT: a catering establishment with a wide range of complexly prepared dishes, including custom and signature dishes, wine, vodka, tobacco and confectionery products, a high level of service combined with recreation.
8. CAR - RESTAURANT: a restaurant in a specially equipped train carriage long distance, designed to serve meals to passengers en route.
9. CAFE: an enterprise for catering and recreation for consumers, providing a limited range of products compared to a restaurant. Sells branded, custom-made dishes, products, and drinks.
Note. A cafe can specialize, for example, by a certain contingent of consumers (youth cafe, children's cafe) and by assortment (ice cream cafe, dairy cafe, confectionery cafe).
10. ENTERPRISE - AUTOMATIC: an enterprise that sells products of a certain range through vending machines.
11. BAR: a catering establishment with a bar counter, selling mixed, strong alcoholic, low-alcohol and non-alcoholic drinks, snacks, pastry and bakery products, and purchased goods.
Note. A bar can specialize, for example, in the range of products sold or the method of its preparation (milk bar, cocktail bar, beer bar, wine bar, grill bar), as well as in the specifics of serving visitors (video bar, variety show bar).
12. SNACK: an enterprise with a limited assortment of dishes of simple preparation from a certain type of raw material, designed to quickly serve consumers with intermediate meals.
13. BUFFET: a structural unit of an enterprise intended for the sale of flour confectionery and bakery products, purchased goods and a limited assortment of dishes of simple preparation.
14. STORE [DEPARTMENT] CULINARY: a store [department] in the public catering system that sells culinary products, semi-finished products, flour confectionery and bakery products, and purchased goods to the population.
15. HALL OF THE ENTERPRISE (CATTERING); hall (Nrk. dining hall, shopping room): a specially equipped premises of a public catering establishment, intended for the sale and organization of consumption of finished culinary products.
16. CAPACITY OF THE HALL (Nrk. capacity of the enterprise): the ability of the hall to simultaneously accommodate the number of consumers provided for by the standards, expressed in the number of seats.
17. PLACE (Nrk. seat): part of the hall area, equipped in accordance with the standards to serve one consumer.
18. TURNOVER OF SEATS: the frequency of use of seats over a certain period of time.
19. DISTRIBUTION: a specially equipped room, part of a hall or production premises of an enterprise intended for the acquisition and distribution of finished culinary products and confectionery consumers or waiters.
20. SANDWICH: a culinary product consisting of a slice of bread with various products according to the recipe.
Note. Sandwiches can be open or closed.
21. APPETIZER (Nrk. cold dish): a dish served at the beginning of a meal.
22. SOUP (Nrk. first course): a liquid dish prepared with broths, decoctions, kvass, milk and fermented milk products.
23. SWEET DISH (Nrk. third course): a dish prepared from fruit and berry raw materials, milk and their processed products, with the addition of sugar, eggs, gelling, flavoring and aromatic substances.
24. DRINK (Nrk. third course in public catering):
25. CROUTON: a baked semi-finished product in the form of a figured flatbread made from unsweetened dough for serving banquet snacks and dishes.
26. TARTALET: baked semi-finished product in the form of a basket of unsweetened dough for serving snacks.
27. VOL-OVAN: a baked semi-finished product in the form of two corrugated oval or round flatbreads, with a recess inside, made from unleavened puff pastry for serving banquet snacks.
28. PROFITROLES: baked semi-finished product in the form of small balls of choux pastry.
29. CROUTONS: pieces of bread of a given shape and size, dried or fried in oil.
30. CUTLETS: chopped meat, poultry or fish pulp with the addition of bread.
31. KELLN MASS: crushed, pureed and beaten pulp of meat, poultry or fish with the addition of other products according to the recipe.
32. MINTING: crushed or pureed mass of products that have been previously subjected to mechanical or heat treatment.
33. BLASH: a batter into which pieces of food are dipped before deep-frying.
34. LEAZON: a mixture of raw eggs, salt, milk or water, in which the semi-finished product is moistened before breading.
35. MENU (Nrk. price list): a list of dishes, culinary, flour confectionery and bakery products, purchased goods offered to the consumer in a catering establishment, usually indicating the weight and price.
36. SERVING: weight or volume of a dish intended for single consumption by one consumer.
37. RECIPE (CULINARY PRODUCTS) (Nrk. layout): standardized list of raw materials, products and semi-finished products for the production of a specified amount of culinary products.
38. WASTE DURING CULINARY PROCESSING (Nrk. waste during primary processing): food and technical residues formed during mechanical culinary processing.
39. LOSSES DURING CULINARY PROCESSING: reduction in the mass of food products during the production of culinary products.
The association assists in providing services in the sale of timber: at competitive prices on an ongoing basis. Forest products of excellent quality.
Before opening your own catering outlet, you need to decide exactly what kind of establishment it will be. On this page we invite you to familiarize yourself with the generally accepted types of catering establishments. Any restaurateur simply must have a perfect understanding of not only managing his cafe, but also all the intricacies of the restaurant business. And his excellent knowledge of the classification of alcoholic beverages and, accordingly, the methods 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 relaxation and fine dining. Excellent table settings, cutlery, napkins, flowers, quality service, a varied and original menu with signature dishes 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 restaurant's interior 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 refers to an establishment where a visitor can have a good meal without expecting any special sophistication of the dishes or a variety of menu. They offer inexpensive, quickly prepared meals.
When it comes to drinks, the bistro places an emphasis 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, arranged in such a way as to create comfort and a relaxed atmosphere.
The main difference between coffee shops and other establishments is the wide selection of coffee. People are happy to come to a coffee shop to drink their favorite drink, find a cozy atmosphere, and chat with friends.
A good reason for the popularity of the coffee business is small investment in equipment (compared to a regular restaurant). A coffee shop does not require expensive stoves, complex devices such as a combi oven, or a whole staff of cooks. The main equipment is a professional coffee machine, a coffee grinder, various additional small devices (mixer, blender, cups, etc.) and refrigeration equipment. This is why a small coffee shop can pay for itself in just one or 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 descriptions and prices.
Coffee and coffee drinks in coffee shops are prepared by specially trained baristos.
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 forced through finely ground coffee.
Cappuccino . Made with espresso (1/3 coffee, 1/3 milk, 1/3 foam).
Latte. Espresso with plenty of hot milk added.
Irish coffee. It's espresso with chocolate and whipped cream. Chocolate syrup is often used to prepare it.
Americano. This is espresso heavily diluted with water.
Glasse. This is espresso with ice cream.
The coffee shop serves salads and hot dishes to complement coffee, but the main emphasis is on sweets, pastries and desserts.
Tavern
Taverns tend to differ in their design. Being old or antique-style establishments, they are easily recognizable among the many modern bars, snack bars, restaurants, cafes, pubs and so on. On the walls there are usually antique utensils, weapons, old photographs and, of course, photos with autographs of famous bullfighters who once visited this establishment.
A tavern is not just 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 establishments of various levels. The prices for food in the cafe are not high, which is achieved primarily due to the range of dishes offered: this is either traditional national cuisine, or instant semi-finished products, as well as inexpensive drinks and snacks.
Large cafes are designed for the general public: families come here, students and adults visit them. Therefore, a cafe often has several rooms: a social room, a children's room and a bar.
Instead of chairs, cafes sometimes use bench seats. The children's room may have a playground with toys or mini-attractions.
Pizzeria
A pizzeria is a catering establishment that necessarily has its own kitchen, since there is always fresh pizza that is made quickly and efficiently.
Like any catering establishment, a pizzeria must be equipped with powerful refrigeration equipment.
However, the main equipment for a pizzeria is the oven. Today, pizzerias often use microwave and microwave ovens, which are larger in size 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.
Kebab house
A barbecue shop is a common type of specialized enterprise. The kebab shop's menu includes at least three or four types of kebabs with different side dishes and sauces, as well as lula kebab, chakhokhbili, chicken tapaka, and first courses - kharcho and other national dishes that are in great demand among visitors.
According to the nature of the establishment, it must have equipment for preparing these dishes.
To prepare shish kebab from meat or fish, you need a spit, a skewer on which pieces of the raw product will be strung. The length of these items should depend directly on the size of the grill or any other equipment for preparing this dish. Firewood or coals for frying are placed in the grill. In other words, the grill 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 can be strung better. Most often, ready-made kebab is served on skewers. However, it is fashionable to remove it from the skewers and serve it in a dish.
Shish kebab 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 cooked enough. Kebab meat largely depends on the time it is soaked in the marinade.
After the preparatory stage has been completed, pieces of meat are put on a spit mixed with onions, cut into rings, and fried over coals burning without a flame. During the frying process, if the flame begins to flare up, it is extinguished by sprinkling with water diluted with vinegar, or pouring wine over it.
Pancake house
As the name suggests, the main product offered at the pancake house is pancakes and pancakes. The difference between pancakes and pancakes lies primarily in the method of preparing the dough. Pancake dough is prepared without using yeast. The pancakes have a more delicate taste, 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 greased with a brush.
Pancakes are prepared using yeast. They are thicker and more filling. Pancakes are often filled with meat, mushrooms, cottage cheese, red caviar or salmon.
One of the varieties of pancakes is a pancake pie, that is, several pancakes stacked on top of each other and interlaced with various fillings. Such stacks of pancakes are greased 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 a pancake kitchen. Undoubtedly, the pancake shop 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 prepare pancakes you need a hot shop with good ventilation. This workshop houses specialized equipment for preparing pancakes.
Restaurant fast food
Fast food represents the fastest growing sector of the food service industry. They typically concentrate on foods with universal appeal such as hamburgers, chicken, poultry and ice cream. Many fast food operators are expanding their standards to provide greater choice and meet changing demand, such as vegetable salads and appetizers, French fries, Italian spaghetti, French croissants, etc.
The packaging of takeaway dishes has an excellent commercial appearance, and the company's style is also expressed in napkins, containers and bags.
Positioning in high traffic areas is very important for fast food businesses. 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 enterprises are quite high due to a number of reasons:
- the design is part of an integrated product, including detailed specifications of decorative style, equipment, uniforms:
- depreciation is high, life cycle 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
Trattoria are restaurants offering a variety of traditional and popular Italian cuisine. Very often they offer a wide selection of wine. The service is friendly, the atmosphere is informal and relaxed.
Cafeterias.
Ice cream parlors, grill bars, sushi bars, barbecues are all cafeterias and have specialized equipment and menus. It is customary here to use self-service from counters on which products with prices are located. To ensure self-service, the food line 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 regular evening customers, compared to 15% at lunchtime. Pub visits by men are typically 2 to 2.5 times higher than by women, with a high percentage of younger clientele. In addition, the occupancy of pubs is not uniform over time: peak sales occur after 21-00, especially from Friday to Sunday.
The basis of pub decor is Victorian or Edwardian styles: dark warm colors, good lighting and exquisite glass. The pub's personality is enhanced by wall hangings, ornamentation 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: using the “top fermentation” technology, ale is obtained, while the “bottom fermentation” technology produces lager, which is lighter and more saturated carbon dioxide than ale. Stout is the darkest and heaviest beer.
The bars serve hot and cold snacks with beer.
In the wine bar, the main emphasis is on the most diverse and rich bouquets of wines. Wines are served in bottles and poured from barrels. In such a bar, the bartender (called a sommelier) has special requirements: he must have an excellent understanding of wines and be able to choose the right wine for the client.
Classification of strong alcoholic drinks
1.Vodka. Russian drink, drunk before and after meals in shot glasses or tumblers (100 grams). 38-40gadus.
2.Rum. An English drink made from sugar cane or Jamaican millet. Drink it from an Old Fashioned with ice or Bacardi at room temperature. Rum comes in white, medium (yellowish) and dark. From 43 to 75 degrees.
3.Gin. English drink. Drinks from old fashion, used for cocktails. 40-53 degrees.
4.Whiskey. English, Irish, Scottish (Scotch) drink. Made from barley, corn, rye and wheat. Drinks from old fashion. Room temperature. Divided into aging: up to 12 and after 12 years. The cheapest one has a red label, and the most expensive one has a black one. 40-43 degrees. In America Bourbon(at least 51% corn alcohol).
5.Tequila. Mexican vodka. Made from agave pulp. Serve in shot glasses 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 anise flavor, when water is added it acquires a milky color, and is served with cold appetizers.
7.Schnapps. Strong German vodka, made from various fruits, served very cold.
8.Cognac. Brandy produced by double distillation of white wines. The alcohol obtained after the first distillation is distilled again. Matured in seasoned oak barrels where it can remain for up to 60 years. Only brandy produced in the vicinity of the city of Cognac in the Charente department, in western France, is entitled to this name.
IN Russian classifications:
– from 3 to 5 years – according to quantity asterisks;
– from 5 to 7 years – HF– cognac, aged;
– from 7 to 10 years – KVVK- cognac, aged, 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 – "Napoleon"
- up to 30 years - XO.
9. Armagnac. Dry brandy of golden brown color, produced in the Cher department in southwestern France. It owes its characteristic color to oak barrels in which it matures for 3 to 50 years. The production process is the same as that of cognac. The age of the drink is indicated on the label; Horsd’age (out of age) means aged at least 25 years or indicating the year of harvest.
10. Liquor. Alcohol or other strong alcoholic drink with flavors of 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 tea with added spices.
12. Grog. A hot drink made from cognac, vodka or rum mixed with water and sugar.
13. Punch. A drink made from 5 ingredients: rum (cognac), wine, fruit juice, honey (sugar) and spices. Usually consumed hot.
Wine classification
Grape wine- an alcoholic drink obtained by complete or partial fermentation of grape must (juice), grape pulp (a mixture of juice, stems and crushed berries) and whole berries, strength (alcohol t) which should be at least 8.5% vol. Special wines are prepared with the addition of ethyl alcohol and a number of other substances permitted for use by winemaking legislation.
Classification of wine depending on the raw material and the method of its processing.
Grape wines are divided into single-varietal, if they are prepared from the same variety of grapes, and multi-varietal. , if their composition includes several partners. When producing single-varietal wines, it is allowed to use no more than 15% of grapes or wine materials from other varieties. Multi-varietal wines, depending on the method of preparation, can be selected and blended. Seed wines are prepared from grapes that are processed in the form of a mixture of grape varieties in certain ratios. (fermentation together with 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 ranges from light straw with a greenish tint (young dry ones) to dark amber (dessert and fortified ones). Over time, white wines, when aged for a long time, change their color: dry wines darken and acquire a dark golden color, dessert and fortified wines become dark amber nym.
Rose wines– color from light pink, flesh to dark pink, light ruby.
Red wines– their color ranges from dark ruby with a violet-gray tint (young ones) to dark garnet with a brownish-brick tint in the thin upper layer (aged ones). With prolonged aging, the color intensity of red wines decreases and aged wines are always lighter than young ones.
Classification of wine depending on quality and aging time.
All wines, depending on quality and aging time, are divided into two groups:
Ordinary wines(ordinary typical) are wines produced from different varieties of grapes. For such wines, the growth of grapes is not regionally regulated. The wines are produced using generally accepted technology. Such wines are not stored for a long time and their sale, as a rule, occurs no later than six months after they are stored (the maximum storage duration is up to July 1 of the following harvest year.).
Ordinary wines, depending on the timing of sale, are divided into:
— Young wines— natural table wines sold before January 1 of the year following the grape harvest.
— Wine without aging- receive the same as young ones, but 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 grape ripening. They are obtained from certain high-quality varieties of grapes, and the growth of the grapes is regionally regulated, and it is cultivated in certain regions (microzones), where nature has created optimal conditions for the growth of specific grape varieties. When harvesting grapes, for these wines, careful control and selection of raw materials is required for the quality of sugar content and varietal composition, and it is processed at the place of harvest. The wines are produced using traditional or special technologies. A feature of the technology of such wines is their long aging in large (metal tanks or oak barrels) or small (glass bottles) containers, as a result of which Their organoleptic properties are greatly increased. These wines are characterized by constant, high quality, maintained from year to year. The alcohol content (strength) of high-quality wines should be at least 10% vol.
Depending on the aging period and the containers used for this, high-quality wines are divided into 3 groups:
— Aged wines- wine of improved quality with mandatory aging in large stationary containers before bottling for at least 6 months (counting from January 1 of the year following the harvest yes).
— Vintage wines- high quality wines, the duration of aging of which in large stationary containers should be at least 1.5 years for branded table wines and at least 2 years for branded strong and dessert wines (counting from January 1 of the year following the harvest).
— Collection wines- these are the best vintage wines, which, after the end of the aging period in oak tape or metal tanks, are additionally bottled and aged in special conditions no three years.
Some wines produced in certain wine-growing regions are distinguished by unusual aroma and taste properties. As a result of this, in winemaking there was a need to separate such wines into a separate category of wines “with a controlled name of origin.” To the wines c controlled appellation of origin include high quality wines, distinguished original organoleptic properties, obtained using special or traditional technologies, from certain varieties of grapes growing in strictly regulated areas (microzones), which are characterized most favorable soil and climatic conditions for the growth of these grape varieties. The name of such wines must indicate the name of the area in which the grapes are collected and these wines are produced. According to the law, such wines have no right to be produced anywhere else. ( Negru, Rosu de Purcari, Romanesti.)
Production classification of wines
Characterizes wine according to certain physico-chemical and technological parameters:
- wine classification depending on carbon dioxide content.
One of the main characteristics of wines is their carbon dioxide content. According to this criterion, grape wines are divided into two large groups: still wines– not containing carbon dioxide or containing it in an insignificant 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 through primary fermentation – natural sparkling and saturated with carbon dioxide through secondary fermentation - sparkling products using the classical method(fermentation in bottles) and sparkling products using the traditional method(fermentation in large hermetically sealed reservoirs).
— according to alcohol contentthere are wines:
Table (natural) wines — are obtained by complete or partial alcoholic fermentation of grape bunches, pulp or wort and contain ethyl alcohol obtained as a result of natural fermentation. They contain 8.5-14% vol. alcohol.
Fortified (special) wines — (strong and dessert) are produced by incomplete fermentation of grapes, pulp or wort with the further addition of ethyl alcohol, as well as from wine materials using spices alny technological methods that impart specific organoleptic properties. Strong wines contain more alcohol (17-20% vol.) and less sugar (up to 14 g/100 ml), and dessert, on the contrary, - less alcohol - 12-17% vol., and more sugar - up to 35 g/100 ml.
— classification of wines by content caxapa.
Table (natural) wines:
- dry table wines. Their main features are the complete absence of sugar and low alcohol content (10-12%). The wine material obtained after fermentation is never alcoholized. When making white wines, the juice previously pressed from the grapes is fermented. According to the red method, wine is made as follows: the juice is not separated from crushed berries, but is fermented on the pulp, i.e. along with berries. And only then is all this fermented mass squeezed out under pressure.
- table semi-dry, semi-sweet wines. They become such because the fermentation process is artificially interrupted by sudden cooling of the fermenting wort. At the same time, 11-13% alcohol accumulates in it and 3-8% sugar remains.
Fortified (special) wines - Alcohol is added to the fermenting wort. At this point, fermentation stops, and exactly as much unfermented sugar as necessary remains in the wort. Fortified wines are divided into strong, dessert and aromatized.
— strong wines. Strong wines include port, madera, xepec, and marsala.
Port wine contains, as a rule, 17-20% alcohol and 7-14% alcohol. About 10% of the alcohol is natural alcohol, the rest is alcohol added during alcoholization. This drink was first produced in Portugal, near the city of Porto. A characteristic feature of the wine is the tones of dried fruits in the aroma. This is achieved through long-term aging of wine in barrels, in rooms (heat chambers) at high temperatures (up to 40 degrees), or outside (on sunny areas) in the hot summer. . Duration of aging is 1-2 years.
Madepa . For the first time it was received on o. Madera (Portugal). The peculiarity of the wine is the specific tone of roasted nuts in the aroma. The wine is prepared in the same way as Port wine, the difference is in the variety of grapes and in the duration of aging, which is 3-4 years. After aging, the content of caxap and alcohol is brought to the desired condition. The Portuguese madeira contains 18-19% alcohol, the English one has about 32% alcohol and up to 2% sugar.
Herec . (After the name of the city of Jerez de la Frontera in Spain). Alcohol up to 20%, caxap - up to 3%. During production, already fermented and alcoholized wine material is aged in incomplete barrels under a film of special yeast cells, which absorb ethyl alcohol and oxygen d, acetaldehyde is released into the wine, giving the drink a characteristic mushroom aroma or the smell of roasted nuts.
Marsala — 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. It may be for this reason that the wine was very popular among sailors of the sailing fleet (in particular among pirates.) Conditions: alcohol - 18-20% vol, saxap - 15-70 g/dm.
— dessert wines. Fortified dessert wines are divided into semi-sweet, sweet And liqueur. Sweet wines contain up to 20% caxapa, and liqueur wines up to 32%. The main types of dessert wines are: Cahors, Muscat, Tokay And Malaga. The intense color of the cagora is obtained by heating the pulp to 60 degrees. Malaga— Spanish liqueur wine, caxap 20-30%.
— aromatized wines (vermouth) They also come in strong and dessert varieties. Strong vermouths are prepared with the addition of ethyl alcohol up to 16-18% vol., sugar - up to 6-10 g/100 ml and infusions of various plants, desserts - in the same ways, but with different conditions: sleep pt - 16% vol. and caxap - 16 g/100 ml.
The most common bars are mixed bars, in which customers are served a more or less rich assortment of alcoholic and non-alcoholic drinks. Drinks are served with snacks, desserts, and light dishes.
The type of public catering establishment 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" there are 5 types of catering establishments - these are restaurants, bars, canteens, cafes, snack bars.
Dining room- a public catering establishment that is publicly accessible or serves a specific group 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 population served (workers, schoolchildren, tourists, etc.), as well as for creating conditions for its sale and consumption.
Canteens are distinguished:
According to the range of products sold - general type and dietary;
According to the population of consumers served - school, student, work, etc.;
By location - publicly available, at the place of study or work.
Public canteens are designed to provide products of mass demand (breakfasts, lunches, dinners) mainly to the population of the area and visitors.
Canteens at manufacturing enterprises, institutions and educational institutions located taking into account maximum proximity to the served contingents. Canteens at manufacturing enterprises organize meals for workers on day, evening and night shifts, and, if necessary, deliver hot food directly to workshops or construction sites. The operating procedures of canteens are coordinated with the administration of enterprises, institutions and educational institutions.
Canteens at vocational schools organize two or three meals a day based on the daily ration norms. As a rule, these canteens use pre-set tables.
Canteens at secondary schools are created with a student population of at least 320 people. It is recommended to prepare set breakfasts and 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 feeding factories are being created, which centrally supply school canteens with semi-finished products, baked goods and confectionery products. The operating hours of school canteens are coordinated with the school administration.
Diet canteens specialize in serving people in need of nutritional therapy. In dietary canteens with a capacity of 100 seats or more, it is recommended to have 5-6 main diets, in other canteens with a dietary section (tables) - at least three. Dishes are prepared according to special recipes and technology by chefs with appropriate training, under the supervision of a nutritionist or nurse. The production of dietary canteens is equipped with specialized equipment and inventory - steam cookers, rubbing machines, steam stove boilers, juicers.
Canteens-distributing and mobile Designed for small teams of workers and employees, usually working over large areas. They mainly only heat food supplied from other catering establishments in insulated containers. Such canteens are provided with unbreakable dishes and cutlery.
Canteens must have a sign indicating their legal form and opening hours. Decorative elements are used in the design of trading floors to create a unified style. In dining rooms, standard lightweight furniture is used that matches the interior of the room; tables must have hygienic coverings.
The tableware used is earthenware and pressed glass.
Premises for consumers have a vestibule, wardrobe, and toilet rooms. The area of dining rooms must comply with the standard - 1.8 m2 per seat.
Restaurant- a catering establishment with a wide range of complexly prepared dishes, including custom and branded dishes, wine and vodka, tobacco and confectionery products, with an increased level of service in combination with leisure activities. Depending on the quality of services provided, the level and conditions of service, restaurants are divided into classes: luxury, highest, first.
Restaurants, as a rule, provide consumers with lunch and dinner, and when serving participants at conferences, seminars, and meetings - a full diet. Also, restaurants at railway stations, airports, and hotels sell full food rations to consumers. Restaurants organize banquet services various types, theme nights. Restaurants provide additional services to the population: waiter service at home, ordering and delivery of culinary and confectionery products to consumers, including for banquets; reservation of seats in the restaurant hall; rental of tableware, etc.
Leisure services include:
- organizing music services;
- organizing concerts and variety shows;
- provision of newspapers, magazines, board games, billiards, etc.
Customer service is provided by head waiters and waiters.
In high-class restaurants, as well as serving foreign tourists, waiters must speak foreign languages to the extent necessary to perform their duties. Restaurants must have, in addition to the usual sign, a light sign. To decorate the halls and premises, exquisite and original decorative elements (lamps, draperies, etc.) are used. Luxury and high-class restaurants always have a stage and dance floor on the sales floor.
To create an optimal microclimate in the sales area, luxury restaurants require an air conditioning system with automatic maintenance of optimal temperature and humidity parameters. For upper and first class restaurants, a normal ventilation system is acceptable. Furniture in restaurants should be of high comfort, corresponding to the interior of the room; tables must have a soft cover; in first class restaurants, tables with a polyester cover may be used. Chairs should be soft or semi-soft with armrests. Increased demands are placed on dishes and cutlery.
The dishes used are cupronickel, nickel silver, stainless steel, porcelain and earthenware with a monogram or artistic design, crystal, artistically decorated from blown glass.
The area of the sales area with a stage and dance floor must comply with the standard - 2 m2 per seat.
Dining cars designed to serve railway passengers en route. They are included in long-distance trains that travel in one direction for more than a day, and have a hall for consumers, a production room, a washing department and a buffet. Perishable goods are stored in refrigerated cabinets and 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. Waiter service.
Coupe-buffets are organized on trains with a journey duration of less than a day. They occupy 2-3 compartments; They have a commercial and utility room with refrigerated cabinets. Sandwiches, fermented milk products, boiled sausages, sausages, hot drinks and cold soft drinks, and confectionery are sold.
Bar- a catering establishment with a bar counter, selling mixed drinks, strong alcoholic, low-alcohol and non-alcoholic drinks, snacks, desserts, flour and bakery products, purchased goods. Bars are divided into classes: luxury, highest and first.
Bars distinguish:
According to the range of products sold and method of preparation - dairy, beer, coffee, cocktail bar, grill bar, etc.;
According to the specifics of customer service - video bar, variety show bar, etc.
Bar service is a service for preparing and selling a wide range of drinks, snacks, confectionery, purchased goods, and creating conditions for their consumption at the bar or in the hall.
Service in bars is carried out by head waiters, bartenders, and waiters who have special education and have undergone professional training.
Bars must have illuminated signage; Decorative elements are used to decorate the halls, creating a unity of style. The microclimate is maintained by air conditioning or supply and exhaust ventilation. A must-have bar accessory- 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 covering, soft chairs with armrests. The requirements for tableware are the same as in restaurants: tableware made of nickel silver, nickel silver, stainless steel, porcelain and earthenware, crystal, and glass of the highest grades is used.
Cafe- a public catering establishment designed to organize recreation for consumers. The range of products sold is limited compared to the restaurant. Sells branded, custom-made dishes, flour confectionery products, drinks, and purchased goods. The dishes are mostly simple to prepare, with an expanded range of hot drinks (tea, coffee, milk, chocolate, etc.).
Cafes are distinguished:
According to the range of products sold - ice cream parlour, confectionery cafe, dairy cafe;
According to the contingent of consumers - youth cafe, children's cafe;
By 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 preparation: pancakes with various fillings, scrambled eggs, sausages, sausages with a simple side dish.
Cafes with waiter service have special, made-to-order dishes on their menu, but mostly fast food.
Drawing up a menu and, accordingly, recording begins with hot drinks (at least 10 items), then writes cold drinks, flour confectionery products (8-10 items), hot dishes, cold dishes.
The cafe is intended for visitors to relax, so the design of the sales area with decorative elements, lighting, and color schemes is of great importance.
The microclimate is maintained by a supply and exhaust ventilation system. The furniture used is standard lightweight construction; tables must have a polyester coating. The tableware used is metal, stainless steel, semi-porcelain, earthenware, and high-quality glass.
In addition to sales areas, a cafe should have a lobby, a wardrobe, and restrooms for visitors.
The standard area per seat in a cafe is 1.6 m2.
Cafeteria organized mainly at large food and department stores. Intended for sale and on-site consumption of hot drinks, dairy products, sandwiches, confectionery and other goods that do not require complex preparation. The sale of alcoholic beverages in cafeterias is not permitted.
The cafeteria consists of a hall and a utility room. Sandwiches and hot drinks are prepared on site, the rest of the products arrive 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.
Snack bar- a catering establishment with a limited range of uncomplicated dishes for quick service to consumers. The food service of the snack bar depends on the specialization.
Snack bars are divided according to the range of products they sell.:
- general type;
- specialized(sausage, dumplings, pancake, pie,
Donut shop, kebab shop, cheburek shop, tea house, pizzeria, hamburger shop, etc.)
Snack bars must have high throughput; their economic efficiency, therefore they are placed in busy places, on the central streets of cities and in recreation areas. Snack bars are considered fast food establishments, so self-service must be used. Large eateries may have several self-service dispensers. Sometimes dispensing sections have ledges, each section sells products of the same name with its own payment unit, this speeds up service to consumers who have little time.
Trading areas are equipped with high tables with hygienic coverings.
The design of the halls must also meet certain aesthetic and sanitation requirements. For tableware, it is allowed to use dishes made of aluminum, earthenware, and pressed glass. According to standard requirements, eateries may not have a lobby, wardrobe, or toilets for visitors. The area of the halls in eateries must comply with the standard - 1.6 m2 per seat.
In recent years, a new chain of fast food establishments, Bistro, has emerged. The Russian Bistro company operates successfully in Moscow, which opens numerous enterprises of this type. The bistro specializes in Russian cuisine (pies, pies, broths, salads, drinks).
Specialized enterprises with intensive load have higher economic indicators than universal-type enterprises, since the turnover of seats may 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 enterprises such as automatic cafes and vending machines. It is recommended to open such enterprises where large numbers of people gather: at entertainment venues, stadiums, sports palaces.
GOST 30389-2013
INTERSTATE STANDARD
Catering services
PUBLIC CATERING ENTERPRISES
CLASSIFICATION AND GENERAL REQUIREMENTS
Public catering services Enterprises of public catering. Classification and general requirements
MKS 55.200
Date of introduction 2016-01-01
Preface
Preface
Goals, basic principles and general rules for carrying out work on interstate standardization, GOST 1.0 "Interstate standardization system. Basic provisions" and GOST 1.2 "Interstate standardization system. Interstate standards, rules and recommendations for interstate standardization. Rules for development, adoption, updating and cancellation" are established.
Standard information
1 DESIGNED Open joint stock company"All-Russian Scientific Research Institute of Certification" (JSC "VNIIS")
2 INTRODUCED by the Federal Agency for Technical Regulation and Metrology
3 ADOPTED by the Interstate Council for Standardization, Metrology and Certification (protocol dated November 14, 2013 N 44)
The following voted for adoption:
Short name of the country according to MK (ISO 3166) 004-97 | Abbreviated name of the national standardization body |
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Ministry of Economy of the Republic of Armenia |
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Kazakhstan | Gosstandart of the Republic of Kazakhstan |
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Kyrgyzstan | Kyrgyzstandard |
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Moldova-Standard |
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Rosstandart |
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Uzbekistan | Uzstandard |
4 By Order of the Federal Agency for Technical Regulation and Metrology dated November 22, 2013 N 1676-st inter state standard GOST 30389-2013 came into force as a national standard of the Russian Federation on January 1, 2016.
5 INTRODUCED FOR THE FIRST TIME
6 REPUBLICATION. March 2019
Information on the entry into force (termination) of this standard and amendments to it on the territory of the above states is published in the indexes of national standards published in these states, as well as on the Internet on the websites of the relevant national standardization bodies.
In case of revision, change or cancellation of this standard, the relevant information will be published on the official website of the Interstate Council for Standardization, Metrology and Certification in the catalog "Interstate Standards"
1 area of use
This standard specifies General requirements and classification of public catering enterprises (facilities) various types.
This standard applies to public catering enterprises (facilities) of legal entities and individual entrepreneurs.
2 Normative references
This standard uses normative references to the following interstate standards:
GOST 30494 Residential and public buildings. Indoor microclimate parameters
GOST 31984 Catering services. General requirements
GOST 31985 Catering services. Terms and Definitions
Note - When using this standard, it is advisable to check the validity of reference standards and classifiers on the official website of the Interstate Council for Standardization, Metrology and Certification (www.easc.by) or according to the indexes of national standards published in the states specified in the preface, or on official websites of the relevant national standardization bodies. If an undated reference is given to a document, then the current document should be used, taking into account all changes made to it. If replaced reference document, to which a dated reference is given, the specified version of that document should be used. If, after the adoption of this standard, a change is made to the referenced document to which a dated reference is made that affects the referenced provision, that provision shall apply without regard to that change. If a document is canceled without replacement, then the provision in which a reference to it is given applies to the part that does not affect this reference.
3 Terms and definitions
This standard uses terms and definitions in accordance with GOST 31985, as well as the following terms with corresponding definitions:
3.1 public catering enterprise (facility) (food enterprise (facility): A property complex used by a legal entity or individual entrepreneur for the provision of catering services, incl. manufacturing public catering products, creating conditions for the consumption and sale of public catering products and purchased goods both at the place of production and outside it on orders, as well as for providing a variety of additional services.
3.2 restaurant: A catering enterprise (facility) that provides the consumer with catering and leisure or non-leisure services, with a wide range of complexly prepared dishes, including specialty dishes and products, alcoholic, soft, hot and other types of drinks, confectionery and bakery products, and purchased goods.
3.3 cafe: A catering enterprise (facility) that provides the consumer with catering and leisure services or without leisure, providing a limited range of products and services compared to a restaurant, selling specialty dishes, confectioneries and bakery products, alcoholic and non-alcoholic drinks, purchased goods.
3.4 bar: A catering establishment (facility) equipped with a bar counter and selling, depending on its specialization, alcoholic and (or) non-alcoholic drinks, hot and cold drinks, dishes, cold and hot snacks in a limited assortment, and purchased goods.
3.5 :
A food enterprise (facility) that sells a narrow range of dishes, products, and drinks of simple production, usually from highly prepared semi-finished products, and provides minimal time spent serving consumers.
3.6 buffet: A public catering enterprise (facility) that sells, for on-site consumption, a limited range of public catering products from highly prepared semi-finished products, including cold and hot dishes, snacks, baked goods, bakery and confectionery products, alcoholic and non-alcoholic drinks, and purchased goods.
3.7 cafeteria: A public catering enterprise (facility) equipped with a buffet or bar counter, selling hot drinks, soft drinks, a limited range of public catering products from highly prepared semi-finished products, including sandwiches, bakery and confectionery products, hot dishes of simple preparation and purchased goods.
3.8 dining room: A catering enterprise (facility) that prepares and sells, with on-site consumption, a variety of dishes and culinary products in accordance with a menu that differs by day of the week.
3.9 snack bar: A food establishment (facility) with a limited range of dishes and products of simple manufacture and intended for quick service to consumers, with the possible sale of alcoholic beverages and purchased goods.
3.10 culinary store (department): A store (department) for selling public catering products to the population in the form of culinary products, semi-finished products, confectionery and bakery products.
3.11 type of public catering enterprise (facility): Type of enterprise (facility) with characteristic service conditions, range of catering products sold and technical equipment.
3.12 procurement shop (facility): A public catering enterprise (facility) that produces culinary products, bakery and confectionery products and supplies them to pre-production facilities, culinary stores (departments), retail chains and other organizations, as well as for delivery to consumers according to their orders"
4 Classification of public catering enterprises (facilities)
4.1 Public catering enterprises (facilities) are divided according to the nature of their activities, types and mobility (see Table 1)
Table 1 - Classification of public catering enterprises (facilities)
Classification sign of public catering enterprises (facilities) | Classification groups |
By nature of activity* | Enterprises (facilities) that organize the production of public catering products with the possibility of delivery to consumers: procurement factories, workshops for the production of semi-finished products and culinary products, specialized culinary shops, in-flight catering enterprises (workshops), etc. Enterprises (facilities) organizing the production, sale of public catering products and servicing consumers with on-site consumption and takeaway (export) with the possibility of delivery: restaurants, cafes, bars, canteens, fast food enterprises (facilities), snack bars, cafeterias, buffets. Enterprises (facilities) organizing the sale of public catering products with possible on-site consumption: stores (departments) |
Restaurant, cafe, bar, canteen, fast food establishment, buffet, cafeteria, culinary store (department) |
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By mobility | Stationary Mobile |
On organizing the production of public catering products | Enterprises (facilities) working on raw materials (with a full technological cycle), semi-finished products (pre-production), combined |
By service level | Enterprises (objects) class (category) luxury, highest, first |
By location | Public and closed, serving a certain contingent of consumers |
By operating time | Permanent, seasonal (summer) |
* Catering enterprises (facilities) of any type can provide catering services (including catering services). |
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4.2 The main classification characteristics of restaurants, cafes, bars, canteens are given in Table A.1 of Appendix A.
4.3 The main classification characteristics of fast food establishments, snack bars, cafeterias, buffets, and culinary stores are given in Table A.2 of Appendix A.
5 General requirements for public catering establishments (facilities)
5.1 Public catering enterprises (facilities) can be located:
- in residential buildings;
- public buildings, including free-standing buildings and hotels and other accommodation facilities, train stations, shopping, shopping and entertainment, integrated entertainment centers, cultural, entertainment and sports facilities, educational, scientific and medical organizations, company offices;
- on the territory of industrial facilities, military units, correctional institutions, sanatorium and health resorts;
- on transport.
5.2 Public catering enterprises (facilities) can be permanent or seasonal (summer, etc.).
5.3 At public catering enterprises (facilities) of various types, the safety of life and health of consumers, the safety of their property must be ensured and the requirements of regulatory legal acts, regulatory legal and regulatory documents in force in the territory of the state that has adopted the standard must be met.
5.4 Public catering establishments (facilities) of any type must have convenient access roads and pedestrian access to the entrance, as well as the necessary reference and information signs.
The area adjacent to the enterprise (facility) must be landscaped and illuminated at night.
On the territory adjacent to the restaurant there must be a parking lot, including for disabled people (at least three parking spaces).
5.5 Architectural and planning solutions and structural elements of buildings of public catering enterprises (facilities) and the technical equipment used must comply with the regulatory documents in force in the territory of the state that has adopted the standard.
5.6 Public catering establishments (facilities) must provide emergency exits, stairs, instructions on what to do in an emergency, as well as clearly visible information signs that provide free orientation for consumers in both normal and emergency situations.
5.7 Stationary public catering establishments (facilities) of all types must be equipped engineering systems and equipment that provides the necessary level of comfort in accordance with GOST 30494.
5.8 When locating public catering enterprises (facilities) in residential buildings, their premises must comply with the requirements of building regulations for noise and vibration levels and comply with sound insulation requirements in accordance with GOST 30494. Catering establishments occupying part of a residential building must be equipped with separate entrances (exits).
5.9 Public catering enterprises (facilities) of all types are obliged to bring to the attention of consumers in a visual and accessible form the necessary and reliable information about the services provided, ensuring the possibility of their the right choice, including: the company name (name) of your organization, its location (address), type of enterprise and operating hours, placing this information on a sign and/or in other places convenient for consumers to familiarize themselves with in accordance with the regulatory legal documents in force on the territory of the state that has adopted the standard.
5.10 At public catering enterprises (facilities) under construction and reconstruction to serve the disabled and other low-mobility groups of the population, inclined ramps at the entrance doors for the passage of wheelchairs, elevators, platforms for turning wheelchairs in the halls, specially equipped toilet rooms should be provided in accordance with international recommendations and regulatory documents in force in the territory of the state that has adopted the standard.
5.11 At public catering enterprises (facilities), in accordance with the specifics of the population served, special service areas may be provided, for example, dietary, treatment and prophylactic, baby food and etc.
5.12 The placement and layout of production premises and equipment in these premises must ensure the sequence (flow) of technological processes for manufacturing (production) and sales of products and comply with the requirements of regulatory documents in force in the territory of the state that has adopted the standard.
5.13 Public catering establishments (facilities) located above the 3rd floor of public buildings, including in hotels and other accommodation facilities, must be equipped with freight elevators.
5.14 Public catering enterprises (facilities) are equipped with furniture (tables, chairs, armchairs, bar and buffet counters), tableware and cutlery, table linen, decorative items corresponding to the interior of the premises and thematic focus of the enterprise.
At public catering enterprises (facilities), the stylistic unity of the interior of the hall, furniture and serving must be ensured or the specialization of the enterprise must be reflected.
Catering establishments (facilities) must have menus of various designs in the state language and a wine list (and/or tea, coffee, dessert lists), designed according to their specialization. The menu is designed using typographic or computer methods. It is allowed to use alternative menu formats (slates, stands, light boards, touch monitors and displays, etc.). In buffets, cafeterias, and culinary stores, price lists and price tags are issued for the food products sold.
Note - The menu can be designed in the form of a general menu and/or separate menus: lunch menu, brunch menu, dessert menu, salad bar menu, children's menu, vegetarian, seasonal and others.
5.15 Public catering enterprises (facilities), depending on the type of enterprise, must have an assortment list of public catering products, drinks, related products for inclusion in the menu, price lists, maps, presented in Table 2.
Table 2 - Assortment list of catering products, drinks and related products
Name of public catering enterprise (facility) | Assortment list of catering products, drinks, related products |
Restaurant | Original, gourmet, custom and specialty dishes, desserts and drinks own production, dishes of national (ethnic) cuisines, taking into account the concept and specialization of the enterprise. Wide selection of alcoholic and non-alcoholic drinks. |
Dishes, desserts and drinks of our own production, including branded, national, industrial semi-finished products, taking into account the specialization of the enterprise. A small selection of alcoholic and non-alcoholic drinks. Related products: tobacco products, branded souvenirs, printed materials |
|
Mixed drinks, homemade cocktails, snacks, desserts, incl. branded, hot dishes from semi-finished industrial products, taking into account the specialization of the enterprise. Wide selection of alcoholic and non-alcoholic drinks (for non-specialized bars). Related products: tobacco products, branded souvenirs, printed materials |
|
Dining room | A varied assortment of dishes and products, purchased food products by day of the week, taking into account the specifics of the consumer groups served and diets. Free choice of dishes or complete meal plans |
Fast food establishment | A narrow range of dishes and culinary products of simple production from various semi-finished products of a high degree of preparation and industrial production and (or) from semi-finished products of a high degree of preparation of a certain type (meat, fish, poultry, etc.). Selection of soft drinks |
Snack bar | A limited range of dishes, products, simple production, from raw materials and semi-finished products and (or) from a certain type of raw materials and semi-finished products, incl. industrial semi-finished products. Selection of soft and alcoholic drinks |
Cafeteria | A limited assortment of mainly cold dishes of simple preparation from highly prepared semi-finished products, incl. industrial production, hot and cold drinks |
A limited assortment of dishes, products, drinks of simple production, from semi-finished products and finished industrial products. Purchased goods and drinks |
|
Shop (cooking department) | A diverse range of products (culinary products, semi-finished products, flour and confectionery products), taking into account the location and the population served. Purchased goods and drinks |
5.16 The public catering enterprise (facility) independently determines the list of services provided in the field of public catering. TO additional services include:
- services for organizing and conducting catering, incl. delivery of products according to consumer orders and field service;
- organization of music and entertainment (animation) services;
- banquet services, incl. special events;
- information and consulting (consulting) services;
- calling a taxi by order (request) of consumers;
- parking or guarded parking of a car on the territory of the enterprise (facility).
5.17 A public catering enterprise (facility) can establish rules of behavior for consumers that do not contradict regulations and regulatory legal documents in force in the territory of the state that has adopted the standard (limiting smoking, prohibiting consumers from wearing outerwear, etc.).
5.18 The minimum general requirements for public catering enterprises (facilities) of various types are given in Table B.1 of Appendix B.
Appendix A (recommended). Classification characteristics of public catering enterprises (facilities) by type
Table A.1 - Classification characteristics of restaurants, cafes, bars, canteens
Signs of classification of enterprises (objects) of various types | Classification groups |
|||
Restaurant | Dining room |
|||
Non-specialists specialized: vegetarian restaurant gastronomic restaurant dietary restaurant, etc. restaurant serving national (ethnic) cuisine mixed cuisine restaurant European restaurant | Non-specialists specialized: ice cream parlor cafe-patisserie cafe-bakery dairy cafe cafe-pizzeria kebab cafe coffee shop-tavern cafe-tea and others | Non-specialists specialized: beer hall (pub bar) coffee dessert lactic cocktail bar grill bar sandwich and salad bar and others | Canteens selling dishes, products and drinks of mass demand; vegetarian canteens; dietary canteens, including catering units of health and medical institutions |
|
Consumer interests, locations | Club restaurant (restaurant-salon); sports restaurant; restaurant-night club; a restaurant at a hotel and other accommodation facilities for room service; dining car and others | Cafe for youth; cafe-club; Internet cafe; art cafe; café-zucchini; cafe-karaoke and others | Videobar; variety bar; disco bar; dance; bar (Dance Hall); karaoke bar; Lobby bar; sports bar bar-nightclub; pool bar; coupe bar and others | Public dining room; a canteen serving a specific group of consumers: school, student, corporate, official, office, work/on industrial enterprises and others |
Methods and forms of service | Restaurant: fully self-catering catering restaurant; restaurants with open kitchens | with full waiter service; with partial waiter service; with partial self-service; fully self-catering | with bartender service; with service by bartenders and waiters | Dining rooms: with full self-service; with partial self-catering |
The classification characteristics of public catering enterprises (facilities) that exist in practice are given. At the same time, new types of enterprises (objects) are not excluded. Lobby bars can operate in hotels, business centers and fitness centers. Full service by waiters is carried out according to a menu card with a free choice of dishes, according to a shortened menu with a free choice of dishes or according to a complex (fixed) menu, when holding a banquet (reception) at the table, a tea banquet. Partial service by waiters is carried out during a banquet at the table, a banquet-buffet; banquet-cocktail. Partial service by waiters is provided when express service is organized during the event. mass events(congresses, conferences, symposiums). Partial service by waiters is carried out when organizing “buffet” type service, including “Brunch”, “Linner” in restaurants and cafes. Full self-service is organized according to the principle of “free flow of consumers” - in a fast food restaurant, cafe Full self-service is organized in the form of a “coffee break” (coffee break) during congresses, conferences, symposiums, incl. in restaurants, cafes at hotels, business centers. Full self-service is organized in the form of a “buffet (buffet)” in restaurants and cafes at hotels. |
||||
Table A.2 - Classification characteristics of fast food enterprises (facilities), snack bars, cafeterias, buffets, culinary stores
Signs of classification of enterprises of various types | Classification groups |
||||
Fast food establishment | Snack bar | Cafeteria | Cookery store |
||
Range of products sold (specialization) | Non-specialists specialist hamburger, pizzeria, dumpling, pancake, pie, donut, kebab, cheburek, etc.; | Non-specialists Specialized wine, glass, beer | Non-specialists | Non-specialists | Non-specialists specialist |
Maintenance Methods | Service by a PBO employee at distribution lines, racks and stations. Performing individual technological operations in full view of consumers | Partially self-catering | Service by bartender or salesperson. Consumption of public catering products is carried out, as a rule, while standing | Bartender service | Seller service. The culinary store can have a cafeteria, departments for ordering and dispensing lunches at home |
Quick service businesses may add the words "express" or "bistro" to their name. |
|||||
Appendix B (recommended). Minimum requirements for public catering establishments (facilities) of various types
Table B.1 - Minimum Requirements to public catering enterprises (facilities) of various types
Requirements | Restaurant | Dining room | Fast food establishment | Cafeteria | Cookery store |
|||
Building requirements |
||||||||
Signboard | ||||||||
Entrance for guests, separate from the service entrance for staff | ||||||||
Requirements for premises for consumers |
||||||||
Entrance area: vestibule, hall, antechamber | ||||||||
Wardrobe | ||||||||
Hangers in the hall or vestibule (hall) | ||||||||
Hall (service hall) | ||||||||
Room (zone) for children's games | ||||||||
Toilets | ||||||||
Requirements to technical equipment and equipment |
||||||||
Emergency lighting and power supply: | ||||||||
Emergency lighting (stationary generator or batteries and lights) | ||||||||
Natural and artificial lighting | ||||||||
Water supply | ||||||||
Hot | ||||||||
Cold | ||||||||
Sewerage | ||||||||
Heating ensuring the air temperature in public areas is 19-23°C | ||||||||
Air conditioning system with automatic maintenance of optimal temperature and humidity parameters | ||||||||
Ventilation system that ensures acceptable temperature and humidity parameters | ||||||||
Internet services | ||||||||
Provision of television | ||||||||
Security alarm | ||||||||
Sound insulation ensuring the noise level in catering establishments located in residential buildings is less than 35 dB | ||||||||
Requirements for public sanitary facilities |
||||||||
Toilet equipment: toilet cubicles, washbasin with mirror, electrical outlet, toilet paper, soap or dispenser with liquid soap, paper towels or electric towel, coat hooks, waste basket | ||||||||
For fast food restaurants. When organizing the operation of the facility as one of the halls of a complex public catering facility, the premises may be shared. Fast food establishments may have their own hall or area as part of a food court (food court). The culinary store has a sales area. For restaurants and cafes organizing family dinners and Sunday brunches For public catering facilities located at educational and production organizations, in public places (hotels, train stations, cinemas, theaters, stadiums and other sports and entertainment complexes, centers and recreation complexes), availability is not required; The canteen may have its own toilet or a shared toilet with the organizations (enterprises) in which the canteen is located. With the exception of mobile PBOs; PBO in the territory of shopping centers, etc. (as part of the food court) - common toilet for shopping centers. For the cafeteria and buffet, there may be a common toilet with the organizations (enterprises) in which the catering establishments are located. For stationary public catering establishments (facilities). With the exception of non-stationary (mobile) food enterprises (facilities) For video bars, variety show bars, disco bars, cinema bars, dance bars, club bars, lobby bars. For sports bars, specialty bars In Internet cafes it is mandatory, in restaurants and bars - at the request of the service provider. For sports bars. Note - The “+” sign means that the requirement must be fulfilled. The "-" sign means that the requirement is not mandatory. |
||||||||
UDC 6.024.3.001.33:006.354 | MKS 55.200 |
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Keywords: catering establishment, classification of enterprises, types of enterprises, restaurant, cafe, bar, dining room, buffet, fast food establishment, cafeteria, culinary store, general requirements for enterprises |
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Electronic document text
prepared by Kodeks JSC and verified against:
official publication
M.: Standartinform, 2019
GOST R 50647-94
STATE STANDARD OF THE RUSSIAN FEDERATION
CATERING
TERMS AND DEFINITIONS Official publication
GOSSTANDARD OF RUSSIA Moscow
GOST R 50*47-14
Preface
1 DEVELOPED by the All-Russian Institute of Nutrition
2 INTRODUCED by the Technical Committee for Standardization TC 347 “Trade and catering services”
3 APPROVED AND ENTERED INTO EFFECT by Resolution of the State Standard of Russia or 21.02.94 No. 35
4 INTRODUCED FOR THE FIRST TIME
5 REPUBLICATION. January 1999
© Standards Publishing House, 1994 © IPK Standards Publishing House, 1999
This standard may not be reproduced, replicated or distributed in whole or in part. official publication without permission from Gosstandart of Russia
GOST R 50647 -M
INTRODUCTION
The terms established in the standard are arranged in a systematic order, reflecting the system of concepts of a given field of knowledge.
There is one standardized term for each concept.
Synonymous terms that are unacceptable for use are given in parentheses after the standardized term and are marked “NDP”.
The portion of a term enclosed in parentheses may be omitted when the term is used in standardization documents.
The presence of square brackets in a terminological article means that it includes two terms that have common terminological elements.
In the alphabetical index, these terms are listed separately, indicating the article number.
The given definitions can be changed, if necessary, by introducing derived features into them, revealing the meanings of the terms used in them, indicating the objects included in the scope of the defined concept. Changes must not violate the scope and content of the concepts defined in this standard.
In cases where the term contains all the necessary and sufficient characteristics of the concept, the definition is not given and a dash is put in its place.
Terms and definitions of general technical concepts necessary to understand the text of the standard are given in Appendix A.
Standardized terms are in bold font, their short forms represented by abbreviations are in light font, and synonyms are in italics.
GOST R 60647-M
state standard Russian Federation
CATERING
Terms and definitions
Terms and definitions
Date of introduction 1994-07-01
1 AREA OF USE
This standard establishes terms and definitions of basic concepts in the field of public catering.
The terms established by this standard are mandatory for use in all types of documentation and literature (for a given scientific and technical field) that are within the scope of standardization work and/or using the results of this work.
This standard must be applied in conjunction with GOST 16814, GOST 17481, GOST 18447, GOST 19477, GOST 28322.
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 Products of processing of fruits and vegetables. Terms and Definitions.
Official publication
GOST R S0647--94
3 GENERAL CONCEPTS
1 public catering: A set of enterprises of various organizational and legal forms and citizen-entrepreneurs engaged in the production, sale and organization of consumption of culinary products
2 catering establishment: An enterprise intended for the production of culinary products, flour confectionery and bakery products, their sale and (or) organization of consumption
3 procurement enterprise [workshop] (public catering): A public catering enterprise [workshop] intended for the centralized mechanized production of culinary products, flour confectionery and bakery products and supplying them to pre-cooking enterprises, culinary stores and retail outlets
4 pre-cooking enterprise (public catering): A public catering enterprise that prepares dishes from semi-finished products and culinary products, sells them and organizes consumption
5 specialized enterprise (public catering): A public catering enterprise of any type that produces and sells culinary products of a homogeneous assortment, taking into account the specifics of service and organization of leisure for consumers
6 network of enterprises (catering); network: A set of public catering establishments
7 network development standard: Indicator expressed as the ratio of the established number of places in the network of public catering establishments to the estimated number of consumers
8 network provision of the population: An indicator expressed as the ratio of the actual number of places in the network of public catering establishments to the estimated number of consumers
9 degree of network provision (Ndp. level of network provision): The ratio of the actual number of places of public catering establishments to the normalized one, expressed as a percentage
10 catering service: The result of the activities of enterprises and citizen-entrepreneurs to meet the needs of the population for nutrition and leisure activities
11 service provider: Catering enterprise and
citizen-entrepreneurs performing work on the production, sale and organization of consumption of culinary products
GOST R 60647-94
12 consumer of a service (catering): A citizen using the services of quotation, maintenance, leisure
13 service process (in public catering): Total
the number of operations performed by the contractor in direct contact with the consumer of services when selling culinary products and organizing leisure activities
14 method of serving consumers (catering): Method of selling catering products to consumers
Note - There are two methods of maintenance: maintenance
waiter, bartender, buffet sneezer, salesperson or self-service
15 form of consumer service (catering):
An organizational technique that is a variety or combination of methods of serving consumers of public catering products
NOTE An example of service forms would be the implementation
"the distribution of products through vending machines or self-payment tables, according to
buffet type, packed lunches
16 rational nutrition: Nutrition of consumers, organized taking into account the physiological needs for nutrients and the established diet
18 set lunch (breakfast, afternoon snack, dinner]: A set of dishes and products for meals, compiled taking into account the requirements of a balanced diet for meals at lunch [breakfast, afternoon snack, dinner)
19 daily ration: Meal ration including packed lunch, breakfast, afternoon snack, dinner
20 quality of culinary products: Properties of culinary products that determine their suitability for further processing and/or consumption, safety for consumer health, stability of composition and consumer properties
4 METHODS OF CULINARY PROCESSING OF FOOD PRODUCTS
21 culinary processing of food products: Impact on food products with the aim of imparting properties that make them suitable for further processing and/or consumption
GOST R 60847-M
22 mechanical culinary processing (Ndp. primary processing, cold processing): Culinary processing of food products by mechanical methods for the purpose of producing dishes, culinary products and semi-finished products
23 chemical culinary processing: Culinary processing of food products using chemical methods for the purpose of producing culinary semi-finished products
24 thermal cooking: Culinary processing of food products, which consists of heating them in order to bring them to a given degree of culinary readiness
25 culinary readiness; readiness: A set of specified physical-chemical, structural-mechanical, organoleptic quality indicators of a dish and culinary product that determine their suitability for consumption.
26 slicing: Mechanical culinary processing consisting of dividing food products into parts of a certain size and shape using a cutting tool or mechanism
27 shredding: Cutting vegetables into small, narrow pieces or thin, narrow strips
28 breading: Mechanical culinary processing consisting of applying breading to the surface of a semi-finished product
Note: Flour, breadcrumbs, rosh-
"u, yarsminy wheat bread, etc.
29 whipping: Mechanical culinary processing consisting of intensive mixing of one or more products in order to obtain a loose, fluffy or foamy mass
30 portioning: -
31 stuffing: Mechanical culinary processing consisting of filling specially prepared products with minced meat
32 mashing: Mechanical culinary processing consisting of grinding the product by pressing it through sieves to give a uniform consistency
33 stuffing: Mechanical culinary processing consisting of introducing vegetables or other products specified in the recipe into special cuts in pieces of meat, poultry, game or fish
34 loosening: Mechanical culinary processing of products, consisting in partial destruction of the connective tissue structure to speed up the cooking process
GOST R 50647 - 94
35 marinating: Chemical culinary processing, which consists of keeping products in solutions of food organic acids in order to give the finished products a specific taste, aroma and consistency
36 sulfitation of peeled potatoes: Chemical cooking of peeled potatoes with sulfur dioxide or solutions of sulfurous acid salts to prevent browning
37 cooking: Thermal cooking of products in an aqueous environment or an atmosphere of water vapor
38 pripukanis: Cooking food in a small amount of liquid or in its own juice
39 stewing: Poaching foods with added spices and seasonings or sauce
Note - Food can be fried before stewing.
40 frying: Thermal culinary processing of products in order to bring them to culinary readiness at a temperature that ensures 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 impart the desired organoleptic properties to the finished product
42 sautéing: Frying certain types of food with fat at a temperature of 120°C in order to extract aromatic and coloring substances
Note - The flour is sautéed without fat at a temperature of 150 °C
43 baking: Thermal culinary processing of products in a heating chamber in order to bring them to culinary readiness and form a crust
■Notes - Baking is carried out with the addition of various products according to the recipe
44 roasting vegetables: Frying coarsely chopped vegetables on a frying surface without fat
45 heating dishes [culinary products]: Thermal cooking: processing frozen or chilled dishes [culinary products] by heating to a temperature of 80-90 ° C in the center of the product
46 thermostated dishes: Maintaining the set temperature of dishes during distribution or during delivery to the place of consumption
47 cooling of culinary products: Culinary processing,
consisting in reducing the temperature of culinary products in order to bring them to culinary readiness, storage or further use
GOST F 50847-M
48 intensive cooling of culinary products: Fast
cooling of culinary products to low positive temperatures, carried out in special refrigeration equipment, in order to preserve quality and increase shelf life
5 CULINARY PRODUCTS
49 culinary products: A set of dishes, culinary products and culinary semi-finished products
50 culinary semi-finished product; semi-finished product: A food product or combination of products that has gone through one or more stages of culinary processing without being cooked
51 culinary semi-finished products of a high degree of readiness: A culinary semi-finished product from which, as a result of the minimum necessary technological operations, a dish or culinary product is obtained
5 I culinary product: A food product or combination of products brought to culinary readiness
53 flour culinary product: A culinary product of a given shape made from dough, in most cases with minced meat
Note - Heaped culinary products include, for example, pies, kulebyaki, belyashi, poichnkv, pntstsu
54 dish: A food product or a combination of products and semi-finished products, brought to cooking readiness, portioned and decorated
55 chilled dish [culinary product]: Dish [culinary product] subjected to intensive cooling
56 custom dish (Ndp. a la carte dish): A dish that requires individual preparation and presentation after receiving an order from the consumer -
57 banquet dish: A dish with an original design, prepared for special occasions
58 signature dish: A dish prepared on the basis of a new recipe and technology or a new type of raw material and reflecting the specifics of a given enterprise
59 side dish: Part of a dish served with the main component for the purpose of increasing its value, variety of taste and appearance
60 sauce (Ndp. gravy, gravy): A component of a dish that has a different consistency, used during the preparation of a dish or served with it to improve the taste and aroma
GOST R 60647-W
alphabetical index of terms
Banquet dish 57
Chilled blouse 55
Custom dish 56
Portioned dish 56
Signature dish 53
whipping 29
Responsibility 26
Cooking readiness 25
Breakfast set 18
Baking 43
Culinary product 52
Cooking flour product 52
Idelks culinary chilled 55
Service Provider II
Quality of culinary products 20
Marinating 35
Method of serving consumers (public literature) 14
Slicing 26
Network development standard 7
Lunch set 18
Roast 41
Provision of population with network 9
Primary processing 22
Culinary mechanical processing 22
Cooking heat treatment 24
Culinary chemical processing 23
Culinary food processing 21
Cold processing 22
Cooling of culinary products 47
Intensive cooling of culinary products 48
Breading 28
Sauteing 42
Public catering I
Rational nutrition 16
Added 60
Gravy 60
Podvekanne vegetables 44
Afternoon snack >8
Semi-finished product 50
Semi-finished culinary product 50
Semi-finished culinary product of high degree of readiness 51
Portioning 30
Pre-production (catering) enterprise 4
Procurement (catering) enterprise
Catering establishment
Specialized enterprise (catering)
Consumer of service (catering) 12
Lriluskanie 38
GOST R B0M7-M
Culinary products 29
Protiranve 32
Service process (in public catering) 13
Ra" or rep dishes 45
Size of culinary products 45
Diet J7
Daily ration 19
Loosening 34
Network of enterprises (public litany) 5
Degree of network coverage 9
Sulfitation of peeled potatoes 36
Thermostat dishes 46
Extinguishing 39
Dinner set 18
Network coverage level 9
Service (catering) 10
Stuffing 31
Consumer service form (catering))5
Procurement shop (catering) 3
Tire: rating 27
Stuffing 33
GOST R 80647-**
APPENDIX A (informational)
GENERAL CONCEPTS APPLIED IN PUBLIC CATERING
1 public catering plant: A production and economic complex consisting of procurement and preparation public catering establishments with a unified technological process for preparing products, as well as culinary stores and support services
2nd school culinary factory (Nrk. school basic canteen): Procurement enterprise for production! culinary products included in the diet of schoolchildren, and supplying school stockpiles and canteens
3rd in-flight catering workshop: Hex catering at the airport, designed for the preparation, acquisition, short-term storage and distribution of food for aircraft
4 canteen: A catering establishment that is publicly accessible or serves a specific contingent of consumers, producing and selling dishes in accordance with a menu varied by day of the week
5 dietary canteen: "A canteen specializing in the preparation and sale of dietary food
Ci canteens-distributing: A canteen that sells finished products * received from other public enterprises
Restaurant 7: Catering establishment with a wide range of complexly prepared dishes. including custom and branded, wine and vodka, tobacco and confectionery products, an increased level of service in combination with recreation
8 carriage-restaurants: A restaurant in a specially equipped carriage of a long-distance train, designed to serve meals to passengers en route.
9 cafes: An enterprise for catering and recreation for consumers, providing a limited range of products compared to a restaurant. Sells branded, custom-made dishes, products, drinks
Note - A cafe can specialize, for example, by a certain contingent of consumers (youth cafe, children's cafe) and by assortment (ice cream parlor, dairy cafe, confectionery cafe)
10 vending machine enterprise: An enterprise that sells products of a certain range through vending machines
11 bar: A catering establishment with a bar counter, selling mixed, strong, low-alcohol and non-alcoholic drinks; snacks, snacks, flour confectionery and bakery products, purchased goods
Note - A bar can specialize, for example, in the range of products sold or the method of its preparation (dairy bar, cocktail bar, beer bar, wine bar, grill bar), as well as in the specifics of serving visitors (video bar, variety show bar)
12 snack bar: An enterprise with a limited range of dishes of simple preparation from a certain type of raw material, designed to quickly serve consumers with intermediate meals
13 buffet: A structural unit of an enterprise intended for the sale of flour confectionery and bakery products, purchased goods and a limited range of dishes of simple preparation
GOST R 50647-94
14 culinary store [department]: Store [department] in the public food supply system, selling culinary products, semi-finished products, flour confectionery and bakery products, purchased goods to the population
13 hall of the enterprise (catering); hall (Nrk. dining hall, trading hall): A specially equipped premises of a public catering establishment. Intended for the sale and organization of consumption of finished culinary products
16 rear capacity (Nrk. capacity of the enterprise): The ability of the hall to simultaneously accommodate the number of consumers provided for by the standards, expressed by the number of seats ’
17th place (Nrk. seat): Part of the hall area, equipped in accordance with the standards for serving one consumer
18 seat turnover: Multiplicity of seats used over a certain period of time
9th distribution: A specially equipped room, part of a hall or production facility of an enterprise, intended for the acquisition and distribution 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 rendition
Note - Sandwiches are either open or closed.
21 snacks (Nrk. cold dish): A dish served at the beginning of a meal of five
22 soup (Nrk. first course): A liquid dish prepared with broths or decoctions. kvass, milk and fermented milk products
23 sweet dish (Nrk. “third course): A dish prepared from fruit and berry raw materials, milk and their processed products, with the addition of sugar, eggs, gellings. flavoring and aromatic substances
24 drink (Nrk. third course in stewed putianni):
25 cool: Cured semi-finished product in the form of a figured flatbread made from unsweetened tssta for serving banquet snacks and dishes
26 tbrgalette: Baked semi-finished product in the form of a basket of unsweetened body for serving snacks
27 milovan: Baked semi-finished product in the form of two corrugated oval or round flatbreads, with a hollow inside, made from unleavened puff pastry for serving banquet zakuyu*
2& profiteroles: Baked semi-finished product in the form of small balls of choux pastry
29 croutons: Pieces of bread of a given shape and size, dried or fried in oil
30 cutlet mass: Chopped pulp of meat, poultry or fish with the addition of bread
3! kkelnvm mass: Chopped, pureed and beaten pulp of meat, poultry or fish with the addition of other products according to the recipe
32 minced meat: Chopped or pureed mass of products that have been subjected to pre-mechanical or heat treatment
33 batter: A batter into which pieces of product are dipped before deep-frying.
34 leeoi: Mixture of raw eggs. steel, milk or water in which the semi-finished product is moistened 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, as a rule, weight ■ price
GOST R 50647 -M
Serving 36: Mass or full meal, intended for single use by one consumer
37 recipe (culinary products) (Nrk. layout): Standardized list of raw materials, products and semi-finished products for an arbitrarily established amount of culinary products
38 waste during culinary processing (Nrk. waste during primary processing): Food into technical residues formed during mechanical culinary processing
39 losses during culinary processing: Reducing the mass of food products during the production of culinary products
GOST R 50647 -M
UDC 001.4.64.024.3.04: 006.354 T02 OKSTU 01 0131
Key words: service sector, terms and definitions
Editor T. S. Shei Technical editor L. A. Kuznets Proofreader V. I. Vareiiova
Above. persons No. 021007 dated 10.0S.9S. Signed for publication 02/01/99- Uel. oven l. 0.93. U1.-IZD.L. 0.80. Theft of 227 copies. C1S30. Zach. 36.
I11K Standard Publishing House", 107076, Moscow, Kolodezny per., 14. Printed in IPC Standard Publishing House
