Rosstandart dated 06/27/2013 N 191-st.
FEDERAL AGENCY FOR TECHNICAL REGULATION
AND METROLOGY
NATIONAL STANDARD OF THE RUSSIAN FEDERATION
CATERING SERVICES
TERMS AND DEFINITIONS
GOST R 50647-2010
Introduction date - 2012-01-01
Foreword
Goals and principles of standardization in Russian Federation installed federal law dated December 27, 2002 N 184-FZ "On technical regulation", and the rules for the application of national standards of the Russian Federation - GOST R 1.0-2004 "Standardization in the Russian Federation. Basic provisions"
About the standard
1. DESIGNED non-profit partnership"Federation of Restaurateurs and Hoteliers" (NP "FRiO").
2. INTRODUCED by the Technical Committee for Standardization TC 347 "Services of trade and Catering".
3. APPROVED AND PUT INTO EFFECT by Order of the Federal Agency for Technical Regulation and Metrology dated November 30, 2010 N 576-st.
4. REPLACE GOST R 50647-94.
Introduction
The terms established in this standard are arranged in a systematic order, reflecting the system of concepts in the field of public catering.
There is one standardized term for each concept.
In the alphabetical index, these terms are listed separately with the article number.
The above definitions can, if necessary, be supplemented by introducing derivative features into them, revealing the meanings of the terms used in them, indicating the objects included in the scope of the concept being defined. Additions should not violate the content of the concepts defined in this standard.
1 area of use
This standard applies to catering services and products and establishes the terms and definitions of the basic concepts in this area.
The requirements of this standard are general and are intended to be applied by all catering establishments, regardless of their type, size, capacity and range of manufactured products. If any terms and definitions of this standard cannot be applied due to the specification of the organization of catering establishments and / or the products manufactured by them, it is allowed to use other terms, including those accepted in international practice.
2. Terms and definitions
General concepts
1. public catering (food industry): An independent branch of the economy, consisting of enterprises of various forms of ownership and organizational and managerial structure, organizing the catering of the population, as well as the production and sale of finished products and semi-finished products, both at the public catering enterprise and outside it, with the possibility of providing a wide range of services for organizing leisure and other additional services.
2. catering: The activity of a public catering enterprise (food industry), which consists in the provision of catering services at a location selected by third-party organizations and individuals, including the organization of catering for events for various purposes and the retail sale of catering products and with the involvement of all enterprises and services providing catering services.
Note. Catering is distinguished by place, method of providing services and their cost: event catering, catering on transport (including in-flight meals), social catering (educational and medical institutions, corporate catering, correctional facilities, army, etc.).
3. public catering enterprise (catering enterprise): An economic activity intended for the manufacture of public catering products, creating conditions for the consumption and sale of public catering products and purchased goods (including industrially manufactured food products), as at the place of manufacture, and outside of it on orders, as well as to provide a variety of additional services, including the organization of consumer leisure.
4. degree of provision of the population with catering enterprises: The indicator expressed as the ratio of the actual number of catering enterprises to the estimated population, in percent.
5. catering products (food industry): The totality of culinary products, bakery, confectionery and drinks.
6. mass-produced public catering products (food industry): Public catering products manufactured in batches.
7. a batch of catering products (of the catering industry): a certain amount of catering products of the same name, the same date and production change, manufactured under the same conditions at the same enterprise, in the same consumer packaging and / or shipping container, and issued with one document ensuring traceability parties.
8. Rational nutrition: Nutrition of consumers, organized taking into account the physiological needs for nutrients and the established diet.
9. diet: A set of dishes and products recommended to the consumer, completed by type of food intake in accordance with the requirements of rational nutrition or nutrition certain categories consumers (used for food organized, including closed groups).
10. daily ration: A diet that includes a complete lunch, breakfast, afternoon snack, dinner.
11. set lunch (breakfast, afternoon tea, dinner): A set of dishes and ready-made products, prepared taking into account the requirements of rational nutrition for a meal at lunch (breakfast, afternoon tea, dinner).
12. menu: A list of dishes, culinary, confectionery and bakery products, drinks, purchased goods offered to the consumer (guest) in a catering establishment, indicating, as a rule, weight / volume and price, arranged in a certain sequence.
13. wine list (wine list): List alcoholic products offered to the consumer in a food establishment, indicating, as a rule, the mass / volume and price. The wine list may contain only information about the wines sold, if there is information about other drinks (strong spirits, beer, etc.) in the menu or price list.
14. price list: A list of culinary, confectionery and bakery products, drinks, purchased goods offered to the consumer in a culinary store (department), buffet, indicating weight / volume and price.
Note. The price list is used in the trading floor and the service hall to provide the consumer with information on the cost of semi-finished products, culinary products, purchased goods sold in a food establishment.
15. hall of a public catering enterprise (service hall): A specially equipped premises of a public catering enterprise intended for the sale and organization of the consumption of public catering products and purchased goods with or without leisure activities.
Note. The hall area of public catering establishments does not include the areas of open production areas for product preparation, distribution stations, distribution areas, etc., inaccessible to consumers.
16. capacity of the hall: The ability of the hall to simultaneously accommodate the number of consumers (guests), expressed in the number of seats, different for one hall depending on the form of service (banquet, buffet, etc.).
17. place in the hall (seat): Part of the area of the hall, equipped to serve one consumer.
18. turnover of seats in the hall: The frequency of use of seats in the hall of the catering establishment for a certain period of time.
Types of food establishments
19. Procurement catering enterprise: A public catering enterprise (workshop) intended for the manufacture of catering products, the supply of pre-cooked catering enterprises, shops and culinary departments, enterprises retail, as well as for delivery to consumers on their orders.
20. pre-cooked catering enterprise (public catering shop): a catering enterprise that manufactures dishes from semi-finished products and culinary products, sells them and organizes consumption at the place of preparation.
Note. A public catering enterprise (workshop) can function as part (structure) of a trading enterprise and sell public catering products at the place of manufacture and outside the enterprise.
21. Specialized catering enterprise: A catering enterprise of any type that develops and sells catering products of a homogeneous assortment, taking into account the specifics of servicing and organizing consumer leisure.
22. public catering plant (food plant): Public catering enterprise, consisting of procurement and pre-cooking catering enterprises with a single technological process for manufacturing products, as well as culinary shops and auxiliary services.
23. culinary shop (department): Shop (department) selling public catering products to the population in the form of culinary products, semi-finished products, confectionery and bakery products.
Note. A culinary shop (department) can be located in a catering establishment or independently outside a catering establishment.
24. restaurant: A catering establishment that provides the consumer with services for organizing meals and leisure or without leisure, with a wide range of complex dishes, including specialties and products, alcoholic, soft, hot and other types of drinks, confectionery and bakery products, purchased goods, including tobacco products.
25. cafe: A catering company that provides the consumer with services for organizing meals and leisure or without leisure, with the provision of a limited range of products and services compared to a restaurant, selling branded, custom-made dishes, confectionery and bakery products, alcoholic and non-alcoholic drinks, purchased goods, incl. tobacco products.
26. bar: A catering establishment equipped with a bar and selling, depending on the specialization, alcoholic and (or) non-alcoholic drinks, hot and soft drinks, dishes, cold and hot snacks in a limited assortment, purchased goods, incl. tobacco products.
27. coffee house: Catering company specializing mainly in the manufacture and sale with consumption on the spot of a wide range of hot drinks from coffee, cocoa and tea, as well as bakery and confectionery products, culinary products from semi-finished products of a high degree of readiness, as well as alcoholic beverages, purchased goods, incl. tobacco products.
28. fast service enterprise: a catering enterprise that sells a narrow range of dishes, products, drinks of simple manufacture, as a rule, from semi-finished products of a high degree of readiness, and ensures minimal time spent on serving consumers.
29. snack bar: A catering establishment with a limited range of dishes and products of simple manufacture and designed to quickly serve consumers, with the possible sale of alcoholic beverages, purchased goods, incl. tobacco products.
30. buffet: A public catering enterprise located in public buildings that sells a limited range of public catering products from semi-finished products of a high degree of readiness, including cold and hot dishes, snacks, flour culinary, bakery and confectionery products, alcoholic and non-alcoholic drinks, purchased goods, incl. tobacco products.
31. cafeteria: A catering establishment equipped with a buffet or bar counter, selling hot drinks from coffee, tea, soft drinks, a limited range of catering products from semi-finished products of a high degree of readiness, including sandwiches, flour bakery and confectionery products , hot dishes of simple manufacture, and purchased goods.
32. canteen: A public catering enterprise that is publicly available or serves a certain contingent of consumers, producing and selling dishes and culinary products in accordance with a menu varied by day of the week.
33. school basic canteen: A public catering enterprise intended for the manufacture of public catering products included in the diet of schoolchildren and the supply of school canteens and buffets, with a capacity of up to 15 thousand servings per day.
34. combine school meals: A specialized catering enterprise designed to manufacture public catering products included in the diet of schoolchildren and supply them, as well as other necessary raw materials for school canteens (raw materials and pre-cooking) and buffets, with a capacity of more than 15 thousand portions per day.
35. network of catering enterprises: A set of catering enterprises with a common range of manufactured products and the same form of organization of consumption, united under one trade mark or brand, managed according to uniform organizational and managerial principles, including those operating under a franchise.
36. In-flight catering facility: A public catering establishment intended for the manufacture, acquisition, short-term storage and release (sale) of finished products to aircraft and other modes of transport, as well as to other catering establishments.
37. dining car (cafe car, buffet car): Restaurant (cafe, buffet) in a specially equipped train car long distance, designed for the manufacture and sale of catering products and passenger services on the way.
38. automatic enterprise: An enterprise that sells products of a certain range through vending machines.
39. distribution (distribution line, distribution station): production premises enterprises intended for the acquisition and distribution of catering products to consumers or waiters.
Catering service (food industry)
40. public catering service (food industry): The result of the activities of public catering enterprises (legal entities or individual entrepreneurs) to meet the needs of the consumer in public catering products, in creating conditions for the sale and consumption of public catering products and purchased goods, in leisure activities and in other additional services.
41. public catering service provider: public catering enterprise (legal entity or individual entrepreneur) providing catering services.
42. consumer of catering services: Individual(guest) or a legal entity using the services of a public catering enterprise.
43. safety of a public catering service: A set of properties of a public catering service, in which, under the influence of internal and external dangerous (harmful) factors, it affects the consumer without putting his life, health and property at risk.
Service
44. service process in public catering: A set of operations/actions performed by a public catering service provider in direct contact with the consumer of the service (guest) in the process of selling and/or organizing the consumption of public catering products and/or organizing leisure activities.
45. service conditions: A set of factors affecting the consumer (guest) in the process of providing catering services.
46. consumer service method: The method of selling public catering products to consumers and organizing their consumption: self-service, service by a waiter (cook, bartender, bartender, seller), combined.
47. form of customer service: Organizational reception, which is a variety or combination of methods of customer service.
Catering products
48. culinary products: A set of culinary semi-finished products, culinary products, dishes.
49. culinary semi-finished product; semi-finished product: A food product or combination of products that has undergone one or more stages of cooking without finishing.
50. culinary semi-finished product of a high degree of readiness: A culinary semi-finished product, from which, as a result of the minimum required (one or two) technological operations get a meal or culinary product.
51. culinary product: A food product or combination of products brought to a culinary readiness.
52. flour culinary product: a culinary product of a given shape made of dough, with or without various fillings.
Note. Pastry culinary products include pies, pies, pizza, kulebyaki, chebureks, dumplings, belyashi, cheesecakes, donuts, manti, khachapuri, strudel, croissants, pancakes, pancakes, pancakes and others, including products of national and foreign cuisine.
53. bakery product: A product made from the main (flour, baker's yeast, baking powder, salt, water) and additional raw materials (sugar, fat, eggs, flavorings and other prescription components) necessary to ensure specific organoleptic and physico-chemical properties products containing more than 50% flour in the composition of the product.
54. confectionery product: A multi-component food product, ready for use, having a certain predetermined shape, obtained as a result of technological processing of the main types of raw materials: sugar and / or flour, and / or fats, and / or cocoa products, with or without addition food ingredients, food additives and flavors.
55. flour confectionery: A confectionery made from flour with a high content of sugar, fat and eggs, or from flour with partial replacement of sugar, fat and eggs.
56. formulation of public catering products: Standardized list of raw materials, food products, incl. food additives, flavorings and various ingredients, and semi-finished products necessary for the manufacture of a specified amount of catering products.
57. dish: A food product or a combination of products and semi-finished products brought to culinary readiness, portioned and decorated.
58. chilled dish: A dish (culinary product) subjected to intensive cooling to a temperature of 2 °C to 6 °C.
59. custom dish: a dish that requires individual preparation and presentation after receiving an order from the consumer (guest).
60. banquet dish: A dish with an original design, prepared for special occasions.
61. signature dish (product): A dish (product) prepared according to an original recipe and technology or from a new type of raw material and reflecting the specifics of a catering establishment.
62. serving: The mass or volume of a dish intended for a single intake by one consumer.
63. garnish: Part of a dish served with the main component in order to increase the nutritional value, variety of organoleptic indicators, including appearance.
64. Sauce: A component of a dish, having a different consistency, used in the process of preparing a dish (as a binder) or served to it to improve organoleptic characteristics (taste, aroma and color).
65. sandwich: A culinary product consisting of one slice of bread with various products according to the recipe.
66. sandwich (sandwich): A culinary product consisting of two or more slices of bread or rolls and one or more layers of meat or other fillings.
67 appetizer (cold or hot dish): A dish served before main courses.
68. soup: A liquid dish prepared with water, broths, decoctions, kvass, milk and fermented milk products.
69. drink: A liquid or liquid product intended to be drunk.
Note. Drinks are alcoholic, low alcohol, non-alcoholic, hot (tea, coffee, cocoa, etc.), milk, juices, etc.
70. crouton: A baked semi-finished product in the form of figured cakes from unsweetened dough for serving banquet snacks and dishes.
71. tartlet: A baked semi-finished product in the form of a basket of unsweetened dough for serving snacks.
72. Vol-au-vent: Baked semi-finished product in the form of two oval or round cakes, with a recess inside, from unleavened puff pastry for serving snacks.
73. Profiteroles: Baked semi-finished product in the form of small balls of choux pastry.
74. croutons: Pieces of bread of a given shape and size, dried or fried in oil.
75. cutlet mass: Chopped pulp of meat, poultry, fish or vegetables with the addition of bread or semolina.
76. quenelle mass: Chopped, mashed and whipped flesh of meat, poultry or fish with the addition of other products according to the recipe.
77. minced meat: Grinded or mashed products subjected to preliminary mechanical or heat treatment, intended for the manufacture of molded semi-finished products or for sale to consumers.
78. batter: A batter into which pieces of food are dipped before deep-frying.
79. lezon: A mixture of raw eggs, salt, milk (cream) or water.
Methods of culinary processing of raw materials and food products
80. Food raw materials: Raw materials of animal, vegetable, microbiological, mineral, artificial or biotechnological origin and drinking water used for further processing in the production of food products.
81. food products: Products of animal, vegetable, microbiological, mineral or biotechnological origin in natural, processed or processed form, which are intended for human consumption, including food products with declared properties, drinking water packaged in containers, drinking mineral water, alcoholic beverages (including beer), biologically active food supplements, chewing gum, starter cultures and starter cultures of microorganisms, yeast, food additives and flavors, as well as food (food) raw materials.
82. culinary processing of foodstuffs: The treatment of foodstuffs in order to give them properties that make them suitable for further processing and/or consumption.
83. mechanical culinary processing: culinary processing of foodstuffs by mechanical means for the purpose of making dishes, culinary products and semi-finished products.
84. chemical culinary processing: Culinary processing of foodstuffs by chemical methods in order to obtain culinary products and semi-finished products.
85. thermal culinary treatment: Culinary processing of foodstuffs and semi-finished products, which consists in heating them in order to bring them to a culinary readiness of a given degree.
86. cooking waste: Food and technical waste/residues generated during the mechanical cooking process: during cleaning, cutting, deboning, layering, etc.
87. Cooking Waste: Reduction in the mass of foodstuffs during the manufacturing process of food service products.
88. culinary readiness (readiness): A set of given physical-chemical, structural-mechanical, organoleptic indicators of public catering products that determine its suitability for eating.
89. slicing: Mechanical cooking, which consists in dividing food into pieces of a certain size and shape using a cutting tool or mechanism.
90. shredding: Cutting vegetables into small, narrow pieces or thin, narrow strips.
91. Breading: Mechanical culinary treatment, which consists in applying breading (flour, crumbs, sliced wheat bread, nuts, etc.) to the surface of a semi-finished product.
92. Whipping: Mechanical cooking, which consists in intensive mixing of one or more products in order to saturate with air and obtain a loose, fluffy or foamy mass.
93. Portioning: Division by weight and/or volume and/or quantity of raw materials, semi-finished products and finished products, including non-alcoholic and alcoholic beverages.
94 stuffing food raw materials specially prepared products.
95. flaming
96. Rubbing: Mechanical cooking, which consists in grinding the product by forcing through a sieve, grater and other equipment to give a uniform texture.
97. stuffing: Mechanical cooking, which consists in the introduction of vegetables or other products provided for in the recipe, into special cuts in meat and meat products, poultry, game or fish carcasses.
98. beating: Softening slices of raw meat, fish and other products with the help of special equipment, incl. hammer for chops.
99. Loosening: Mechanical culinary processing of products, which consists in the partial destruction of the structure of the connective tissue to speed up the cooking process and / or to change the consistency of the product.
100. pickling: Culinary processing, which consists in keeping products in solutions (marinades) of food organic acids, in oils, sauces, with vegetables, salt, spices, onions in order to give finished products specific taste, aroma and texture.
101. cooking: Thermal cooking of food in an aqueous or steam atmosphere.
102. poaching: Cooking food in a small amount of liquid or in its own juice.
103. braising: Poaching with the addition of spices, spices, condiments or sauces.
104. frying: The thermal cooking of foodstuffs to bring them to culinary readiness at a temperature that ensures the formation of a specific crust on their surface.
105. roasting: Short-term frying of products without bringing them to culinary readiness in order to give the finished products the desired organoleptic properties.
106. sautéing: The heat treatment of products with fat at a temperature of 120 ° C, in order to extract aromatic and coloring substances.
Note. Flour can be sautéed without fat at 150 °C.
107. Baking: Thermal culinary treatment of products in the chamber of thermal apparatus in order to bring them to culinary readiness.
108. Roasting vegetables: Cooking coarsely chopped vegetables on a frying surface without fat.
109. reheating dishes, culinary products: Thermal cooking of frozen or chilled dishes, culinary products by heating to a temperature of 80 °C - 90 °C in the center of the product.
110. temperature control of dishes: maintaining the set temperature of dishes during distribution or delivery to the place of consumption.
111. Refrigeration of catering products: Culinary processing, which consists in lowering the temperature of catering products in order to bring them to culinary readiness, storage or further use.
112. intensive cooling of catering products: Rapid cooling of catering products to a temperature ranging from 0 °C to plus 2 °C, carried out in special refrigeration equipment, in order to maintain quality and increase their shelf life.
113. freezing of catering products: Technological processing, which consists in changing the temperature of catering products to a level below 0 °C and aimed at ensuring their safety for a long time.
Note. Freezing can be deep-freezing when the temperature of catering products is brought to minus 18 °C; minus 25 °C.
114. shock freezing of public catering products: Freezing of public catering products to a temperature of minus 18 °C; minus 25 °C for a minimum time.
115. Boiling in a bain-marie: A method of cooking in which there is no contact between the cookware in which the product is cooked and the heat source by placing the cookware in boiling water.
116. plating: Giving fish the size and shape appropriate to the type of culinary product.
117. Chocolate tempering: Keeping the chocolate mass with intensive stirring and maintaining a strictly defined temperature: plus 29 °C - 31 °C for natural and plus 27 °C - 28 °C for milk chocolate.
118. sulfitation of peeled potatoes: Chemical cooking of peeled potatoes with sulfur dioxide or sulfuric acid salt solutions to prevent browning.
Manufacturing of catering products
119. production technology of public catering products: A complex of technological processes and operations carried out by personnel using technical means compiled in a certain sequence, which makes it possible to manufacture public catering products.
120. technological process: Change in physical, chemical, structural-mechanical, microbiological, organoleptic properties and characteristics of raw materials, components, materials in the manufacture of catering products.
121. technological operation: A separate part of the technological process.
122. technological equipment: Technical means for the implementation of the technological process, its part or technological operation.
123. technical conditions; TS: Technical document containing the name of the product, in which the manufacturer establishes requirements for the raw materials used in production, quality (organoleptic and physico-chemical indicators), safety and shelf life of a specific product (several specific types of products), necessary and sufficient to identify the product , control of its quality and safety during storage, transportation.
124. technological instruction for the manufacture and / or delivery of catering products; TI: A technical document that establishes requirements for the processes of manufacturing, storage, transportation of raw materials, semi-finished products and ready meals (products) or delivery.
125. technical and technological map for catering products; TTK: A technical document developed for branded and new dishes, culinary, bakery and confectionery products manufactured and sold on specific enterprise food, establishing the requirements for the quality of raw materials, the norms for laying raw materials (recipes) and the norms for the output of semi-finished products and ready-made dishes (products), requirements for the manufacturing process, for design, sale and storage, quality and safety indicators, as well as the nutritional value of public catering products .
126. technological map for catering products; TC: A technical document compiled on the basis of collections of recipes for dishes, culinary products, bakery and confectionery products or a technical and technological map and containing the norms for laying raw materials (recipes), the norms for the yield of semi-finished products and ready meals, culinary, bakery and confectionery products and a description of the technological process manufacturing.
127. production losses: Weight loss of raw materials (products) arising at each technological operation, which can be determined by weighing or by calculation, occurring during mechanical and thermal processing, in the process of manufacturing semi-finished products and portioning.
128. unaccounted losses: Mass losses of raw materials (products) arising during technological operations that cannot be weighed and can only be determined by calculation at the end of the technological process.
Quality and safety of catering products (food industry)
129. quality of public catering products (food industry): A set of properties of public catering products that determine their suitability for further processing and/or consumption, safety for consumer health, stability of composition and consumer properties.
130. technological control: Quality control of raw materials, food products, materials, semi-finished products, finished products, technological processes used in the manufacture of public catering products, including: input, operational and acceptance control.
131. input control: Control of indicators of quality and safety of raw materials, food products, semi-finished products and materials received by the manufacturer for further use in technological processes for the manufacture of catering products.
132. operational control: Control of parameters and indicators during the execution or after the completion of the technological operation.
133. acceptance control: Control of indicators of quality and safety of finished catering products, based on the results of which a decision is made on its suitability for sale.
134. expiration date: The period after which catering products are considered unsuitable for their intended use.
135. certification of quality and safety: A document in which a manufacturer of catering products certifies that the quality and safety of each batch of products comply with the requirements of relevant regulatory and technical documents intended for sale outside the enterprise, incl. in the trading network.
136. sensory analysis environment with the help of sight, hearing, smell, taste, touch, vestibular reception and interoception.
137. organoleptic analysis of catering products: Sensory analysis of catering products using smell, taste, sight, touch and hearing.
138. organoleptic assessment of the quality of public catering products: Evaluation of the response of the human senses to the properties of public catering products as an object under study, determined using qualitative and quantitative methods.
139. sensory specifications: Minimum acceptable quality ratings for each organoleptic characteristic of food service products, established by the manufacturer of the product and used in the quality control procedure.
140. defect: Failure to meet the specified or expected quality requirements for catering products.
Note. Defects can be critical and/or significant.
141. test sample: A sample of catering products intended for organoleptic examination.
142. test portion: The portion of a test sample of a catering product that is directly evaluated.
143. scale: An ordered set of consecutive values (graphical, descriptive or numerical, such as a score) used to indicate the level of quality of an organoleptic characteristic.
144. rating score quality: A method consisting in the quantitative assessment of the quality of public catering products using ordinal (point) scales in accordance with the level of the overall quality of the product and / or its individual organoleptic characteristics, as well as the analysis of shortcomings and defects typical for products of this type.
145. appearance: An organoleptic characteristic that reflects the general visual impression or a set of visible product parameters and includes such indicators as color, shape, transparency, gloss, sectional view, etc.
146. texture: Organoleptic characteristic, which is a combination of mechanical, geometric and surface characteristics of the product, which are perceived by mechanical, tactile and, where possible, visual and auditory receptors.
147. consistency: A set of rheological (associated with the degree of density and viscosity) characteristics of products perceived by mechanical and tactile receptors.
Note. Consistency is one of the components of texture.
148. odor
149. taste: An organoleptic characteristic that reflects the sensations resulting from the interaction of various chemicals on the taste buds.
150. marking: Information in the form of signs, inscriptions, pictograms, applied to the package, label, label, leaflet, designed to ensure the identification of products and inform consumers about the composition of the product, its consumer properties, recommendations for the use and placement of other information required in accordance with the legislation of the country of manufacture.
Alphabetical index of terms
Banquet dish 60 bar 26 security catering services 43 dish 57 sandwich 65 buffet 30 restaurant car (cafe car, buffet car) 37 cooking 101 boiling in a water bath 115 whipping 92 wine list (wine list) 13 taste 149 room capacity 16 appearance 145 vol-au-vent 72 entrance control 131 garnish 63 croutons 74 defect 140 pre-cooking catering establishment 20 frying 104 catering establishment (public catering workshop) 19 custom dish 59 appetizer (cold or hot dish) 67 snack bar 29 catering hall (service hall) 15 freezing of public catering products 113 smell 148 baking 107 intensive cooling of public catering products 112 catering service provider 41 cafe 25 cafeteria 31 quality of public catering products (food industry) 129 catering 2 batter 78 knel mass 76 public catering plant (food plant) 22 plant school food 34 confectionery 54 consistency 147 cutlet mass 75 coffee house 27 crouton 70 culinary readiness (readiness) 88 culinary processing of food products 82 culinary products 48 culinary product 51 culinary semi-finished product of a high degree of readiness 50 culinary semi-finished product; semi-finished product 49 season 79 culinary shop (department) 23 marinating 100 marking 150 menu 12 place in the hall (seat) 17 customer service method 46 mechanical culinary processing 83 flour confectionery 55 flour culinary product 52 drink 69 cutting 89 roasting 105 turnover of places in the hall 18 catering (food industry) 1 operational control 132 organoleptic evaluation of the quality of catering products 138 organoleptic analysis of catering products 137 beating 98 waste during cooking 86 cooling of catering products 111 chilled dish 58 breading 91 batch of catering products (food industry) 7 Sauteing 106 Plating 116 Cooking vegetables 108 Portioning 93 Portioning 62 Losses unaccounted for 128 Losses during cooking 87 Production losses 127 Consumer of public catering services 42 On-board catering enterprise 36 Fast food enterprise 28 Public catering enterprise (catering enterprise) 3 Automatic enterprise 38 Price list 14 Acceptance control 133 indulgence 102 food products 81 public catering products (food industry) 5 public catering products (food industry) mass production 6 wiping 96 profiteroles 73 catering process 44 distribution (distribution line, distribution station) 39 heating dishes, culinary products 109 diet 9 rational nutrition 8 quality rating 144 restaurant 24 catering product recipe 56 loosening 99 sensory specifications 139 sensory analysis 136 food chain 35 set lunch (breakfast, afternoon tea, dinner) 11 sauce 64 specialized catering establishment 21 expiration date 134 degree providing the population with catering enterprises 4 canteen 32 sulphation of peeled potatoes 118 soup 68 food raw materials 80 sandwich (sandwich) 66 tartlet 71 texture 146 chocolate tempering 117 thermal cooking 85 temperature control of dishes 110 test portion 142 test sample 141 technical and technological maps for public catering products; TTK 125 specifications; TU 123 technological instruction for the manufacture and / or delivery of 124 catering products; TI technological map for catering products; TC 126 technological operation 121 technological control 130 technological process 120 technological equipment 122 manufacturing technology of public catering products 119 stewing 103 quality and safety certification 135 service conditions 45 catering services (food industry) 40 minced meat 77 stuffing 94 signature dish (product) 61 flaming 95 form of consumer service 47 chemical cooking 84 bakery product 53 shredding 90 scale 143 basic school canteen 33 blast freezing of catering products 114 stuffing 97
Catering (O.P.) : a set of enterprises of various organizational and legal forms and citizens - entrepreneurs involved in the production, sale and organization of consumption of culinary products. Catering company : an enterprise intended for the production of culinary products, flour confectionery and bakery products, their sale and (or) organization of consumption. Procurement enterprise [workshop] (O.P.) : a public catering enterprise [workshop] intended for centralized mechanized production of culinary products, flour confectionery and bakery products and supplying pre-cooking enterprises, culinary shops and retailers with them. Preparatory enterprise (O.P.): a public catering enterprise engaged in the preparation of dishes from semi-finished products and culinary products, their sale and organization of consumption.
Specialized Enterprise (O.P.): a public catering enterprise of any type that produces and sells culinary products of a homogeneous assortment, taking into account the specifics of servicing and organizing consumer leisure.
Raw material : raw products intended for further processing.
Culinary products: a set of dishes, culinary products and culinary semi-finished products. 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 bringing to readiness. Culinary readiness : a set of given physico-chemical, structural-mechanical, organoleptic indicators of the quality of a dish and a culinary product that determine their suitability for eating. Flour culinary product: a culinary product of a given shape made of dough, in most cases with minced meat (patties, kulebyaki, belyashi, donuts, pizza). Pastry: a given form, from dough with high soda - m sugar and fat. Dish: a food product or a combination of products and semi-finished products, brought to culinary readiness, portioned and decorated. Custom dish : a dish that requires individual preparation and decoration after receiving an order from the consumer. banquet dish : a dish with an original design, prepared for ceremonial receptions. Specialty of the house : 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. A portion : the mass or volume of a dish intended for a single intake by one consumer. Menu : a list of dishes, culinary, flour confectionery and bakery products, purchased goods offered to the consumer in a public catering establishment, indicating, as a rule, weight and price. Waste from cooking : food and technical residues formed in the process of mechanical culinary processing. Losses during cooking : reduction in the mass of food products in the production of culinary products. Recipe: a standardized list of raw materials, products and semi-finished products for the production of a specified amount of culinary products. cruton : a baked semi-finished product in the form of a figured cake made of unsweetened dough for serving banquet snacks and dishes. Tartlet : a baked semi-finished product in the form of a basket of unsweetened dough for serving snacks. Volauvent : baked semi-finished product in the form of two oval or round corrugated cakes, with a recess inside, from unleavened puff pastry for serving banquet snacks. Profiteroles : baked semi-finished product in the form of small balls of choux pastry.
Toast: slices of bread of a given shape and size, dried or fried in oil. Cutlet mass : minced pulp of meat, poultry or fish with the addition of bread. Knell mass : chopped, mashed and whipped meat, poultry or fish pulp with the addition of other products according to the recipe. Ground meat : crushed or mashed mass of products subjected to preliminary mechanical or heat treatment. Batter: batter into which pieces of product are dipped before deep-frying. Liezon : a mixture of raw eggs, salt, milk or water, in which the semi-finished product is moistened before breading.
Industry Composition
The catering industry includes:
This also includes specialized catering enterprises of various types that develop and sell culinary products of a homogeneous assortment, taking into account the specifics of service and organization of consumer leisure. Among them are restaurants, cafes, cafeterias, canteens, pubs, dumplings, snack bars, patties, puffs, etc.
Private cafe.
Arranged in a room that was not originally adapted for eating; fenced off with bars typical of the post-Soviet period
Catering establishments
Catering company- the general name of an organization that provides catering services through: the production of culinary products, its sale and catering for various groups of the population.
Integrated catering enterprises simultaneously carry out the functions of several specialized catering enterprises, for example: a restaurant, a cafe, a snack bar and a cookery store.
Catering establishments can be located both in public places accessible to all citizens (the so-called public network), and on the territory of institutions and enterprises, serving only persons working there (the so-called closed network). In the public network, in addition to individual enterprises of different owners, single-managed groups of technologically interconnected catering enterprises and related enterprises are distinguished. These sub-networks - if there is a single owner - are also called "power networks" from an organizational point of view. The largest of them have branded ("Russian Bistro", "McDonald's") or functional ("Network of school canteens") names.
IN economic analysis and when designing catering establishments, they are characterized by such indicators as capacity (number of seats in the dining room), productivity (number of dishes produced per shift)
Catering in the USSR
In 1923, in Moscow, on the basis of the Central Commission for Combating the Consequences of Famine under the All-Russian Central Executive Committee (“Posledgol”) and with the support of the Centrosoyuz, the All-Union Central Council of Trade Unions, the People's Commissariat of Food, the People's Commissariat for Health and a number of other people's commissariats, the share partnership "Narpit" was organized - public nutrition, which was subsequently transformed in "Vsenarpit" - All-Union Society of National Nutrition. State organization nutrition bore this name until 1930. Branches of Narpit existed throughout Russia.
In the USSR, the planned organization of public catering began during the years of the first five-year plan, in the era of industrialization. For this, gigantic kitchen factories were designed and built in the largest cities (in Minsk, for example, 400 people worked), and smaller ones - catering shops, a classic type of catering procurement organization. Their main products - ready meals for delivery to factory canteens and ready-to-cook meals for delivery to culinary stores - have contributed to significant time savings in the household. Speaking in terms of that era, the development of factories, workshops and public catering establishments “contributed to the restructuring of the life of the working people on socialist principles and the liberation of the population, especially women, from home cooking. It gave women the opportunity to actively participate in the social and cultural life of society. Public catering at enterprises and especially at schools (the pre-revolutionary school did not know hot lunches) made it possible to provide good nutrition during the working day and study, and to create a normal regimen for health.
see also
Notes
Literature
- Interstate standard of public catering in Russia. GOST 30389-95 / GOST R 50762-95 changed to GOST R 50762-2007
Links
| Organization of meals | |
|---|---|
| Subsequence | brunch Breakfast Continental breakfast Lunch Dinner afternoon tea Dinner Yamcha |
| Form | Banquet Coffee break Feast buffet |
| culture | Drinking songs Chinese tea culture Japanese tea ceremony |
| Serving | English Russian french Kuvert Buffet |
| Services | In-flight catering Catering Catering Forms of food in the hotel |
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See what "Public catering" is in other dictionaries:
Meals - get a working Letual discount coupon at Akademika or buy profitable meals with free delivery on sale in Letual
catering- A set of enterprises of various organizational and legal forms and citizens of entrepreneurs engaged in the production, sale and organization of consumption of culinary products. [GOST 30602 97] Topics of services to the population ... Technical Translator's Handbook
CATERING- in accordance with Art. 10 of the Law of July 28, 2003 on trade public catering (commercial production activity) is a type of trade, including the production, processing, sale, organization of consumption of products ... ... Legal Dictionary of Modern Civil Law
Catering- 1. public catering (food industry): An independent branch of the economy, consisting of enterprises of various forms of ownership and organizational and management structure, organizing the catering of the population, as well as production and sales ... ... Official terminology
I Public catering is a branch of the national economy that produces, sells ready-made food and serves consumers. In the USSR, the O. p. network includes: kitchen factories, blanks, canteens, house kitchens, restaurants, tea houses, cafes, ... ... Great Soviet Encyclopedia
Catering- PUBLIC FOOD. During the war, O. p. played important role. On the streets of O. p., the population regularly received food at low prices. In O. p., a more economical use of excreted products was guaranteed, food was prepared from supplements. products, ... ... Great Patriotic War 1941-1945: Encyclopedia
In the first years the existence of Ekat. boars appeared. Ekat owned them. inhabitant Andrey Grek. In 1802 1803 there were 13 taverns and five taverns in the city. Dietary practices in the 19th century are presented very diversely: tavern establishments (restaurants, ... ... Yekaterinburg (encyclopedia)
GOST 30524-97: Catering. Service personnel requirements- Terminology GOST 30524 97: Catering. Requirements to service personnel original document: 3.3 consumer service method: Method of selling catering products to consumers (GOST 30602/GOST R 50647). Definitions... Dictionary-reference book of terms of normative and technical documentation
NUTRITION- NUTRITION. Contents: I. Nutrition as a social. hygiene problem. About Yaema P. in the light of the historical development and tins of human society ....... . . 38 The problem of P. in capitalist society 42 Production of P. products in tsarist Russia and in the USSR ... Big Medical Encyclopedia
NUTRITION, nutrition, pl. no, cf. (book). 1. Action according to Ch. feed in 1 and 4 digits. Artificial nutrition of the patient. Boiler supply with water. || Assimilation by the body of substances necessary for its maintenance (physiol., med.). The patient is malnourished. 2.… … Explanatory Dictionary of Ushakov
Books
- Marketing of products and services. Catering 2nd ed., rev. and additional Textbook for academic baccalaureate, Svetlana Borisovna Zhabina. The author of the book reveals the basics modern technology marketing management, outlines the methodology marketing management adapted to modern conditions of the domestic market. IN…
Currently, the importance of public catering enterprises is increasing. This is due to changes in the methods of processing raw materials, the development of communications, the intensification of many production processes, improvement of delivery methods. Let's take a look at what food service is today.
general characteristics
The main issues that relate to the area under consideration are clarified in various normative acts of international and domestic type. Standards and requirements for this sector are established by GOST. Public catering can be characterized different ways. So, it is understood as methods of preparing food in large quantities, implemented without a preliminary agreement with consumers. Any type of food organized outside the home is also called public.
General classification
Catering establishments may be in the private or public sector. The latter includes institutions for schoolchildren and preschoolers, convicted persons, military personnel, as well as people employed in the civil service and undergoing treatment in hospitals. The private sector may include many of the catering establishments listed above. It also includes restaurants and other types of outlets that generate income. The private sector includes organizations that produce prepared food sold through any of the channels listed above.
The value of the sphere
The development of society contributed to the formation of a socially organized nature of nutrition. Economic importance in this area is to create conditions for increasing productivity and improving the quality of labor activity. This is achieved by providing adequate nutrition at the place of study and work of citizens. The most important tasks of the sphere under consideration also include saving labor and money, creating prerequisites for increasing the free time of people, especially women. Public catering is a type of activity related to the production, processing, marketing and consumption of relevant products, as well as the provision of services to citizens.
Specificity
The sphere of public catering includes all organizational forms in which mass consumption is expressed (in children's institutions, hospitals, etc.), whose tasks include restoring and maintaining the health of the population at the required level. Services within the industry in question are provided in exchange for cash citizens. One of the main features of the sector is the commonality of trade and technological, material and technical, administrative and economic structures.
Industry functions
Within the framework of the sector under consideration, the production and marketing of products, as well as the organization of public catering, are carried out. The first function is considered the main and initial. In the production of food, labor costs account for about 70-90% of all industry costs. This process involves the creation of a new product. Own catering products are sold with additional cost and new consumer qualities. In terms of the complex of their functions, organizations in the industry under consideration differ from companies involved in other industries. For example, businesses operating in Food Industry, produce products that can usually be consumed after additional processing. As for the goods produced in the sector under consideration, they are not subject to long-term storage and transportation. This, in turn, requires the organization of consumption of products on the spot. However, it should be noted that the situation has changed somewhat in recent years. In particular, enterprises engaged in public catering are organizing the production of confectionery and culinary products, semi-finished products and other goods, as well as their sale to the retail network through wholesale distribution.
Subjects
Catering services today provide:
Snack bars;
Canteens;
Restaurants;
Their activities can be carried out through the use of unprocessed raw materials or semi-finished products. They can be part of the system of structural education or be independent. The organization of a public catering enterprise is a process to which rather stringent requirements are imposed. In particular, they relate to the external and internal design of establishments, indoor microclimate, appliances and tableware, furniture, assortment and menu, music service, etc. The rules of public catering provided for in regulatory enactments must be strictly observed by all entities involved in the industry.
Company classification
Public catering enterprises by the nature of production are divided into:
- Preparatory.
- Handouts.
- Blank.
The latter can be separate workshops or their complexes. Each of these divisions may have separate production tasks and functions. The workshops are intended for mechanized centralized production of culinary, bakery and confectionery products, as well as for supplying pre-cooking companies, shops, and retail outlets. Such enterprises specialize in the processing of raw materials and the production of semi-finished products of varying degrees of readiness, as well as culinary products from poultry and other animals, fish, and vegetables. Pre-cooking companies carry out direct preparation of dishes with subsequent implementation and formation of a consumption system. Such establishments use various recipes in their work. For catering establishments of a distributing type, the presence of any special production is not typical. Such establishments sell finished products, which, in turn, are received from procurement and other companies. The organization of public catering by such establishments is carried out in special halls. For companies of a mixed type, they carry out the production and trade process in a full cycle.
Range
Depending on it, catering establishments are distinguished universal and specialized. The first carry out the preparation of dishes from different, and the second - from a specific type of raw material. Today, the filling of the service market occurs horizontally. This means that quite a lot of Chinese and Japanese restaurants are opening, and traditionally there are few European ones.
The nature of the service
Catering services can be provided at different levels:
- First.
- Higher.
- Suite.
The class of the institution is called the complex distinguishing features enterprises of a particular type, which characterizes the conditions, level and quality of service. The above categories are assigned to bars and restaurants. Cafes, canteens and snack bars do not have classes. Depending on the contingent, there are public institutions and those located on the territories of educational and medical institutions, industrial structures.
Time and place of operation
Catering establishments can be permanent or seasonal. In the spring and summer, various summer cafes are open. They offer a relatively small assortment of homemade and purchased products. Such establishments are located in buildings of a semi-closed, closed or open type. Catering equipment in such temporary cafes is simple. They do not have exquisite furniture; counters are usually made in the same way as those in pavilions and kiosks. Permanent establishments are fundamentally different from summer cafes. First of all, they are placed in enclosed structures, equipped with equipment for carrying out various operations. Depending on the place of action, institutions can be stationary or mobile.
Functional affiliation
A separate group includes the organization of public catering in aircraft, road, sea and rail transport. Hotel services cover different market segments. Off-site provision of products, production of culinary products is also specific. The fast food system includes mobile kiosks and stationary establishments.
Other catering establishments
Establishments such as buffets are considered separately. They are structural divisions that are intended for the sale of culinary products in a limited range. Buffets can work independently or operate at other facilities in which public catering is carried out (restaurants, canteens). In the latter case, the institution must have the same category as the structure to which it belongs.
Combines
They are industrial and economic complexes. They include pre-cooking and procurement establishments that use the same technology for preparing products, culinary shops and support services. They usually act as head objects unitary enterprise in the system of consumer cooperation. The culinary plant is a procurement enterprise. The workshops are intended for the centralized production of bakery, culinary and confectionery products. They also carry out the supply of pre-cooking enterprises, trading retail network, shops. Culinary factories have their own outlets and cafeterias.
Fast food establishments
Public catering can be carried out in the "fast food" system in stationary or portable facilities. Quick service establishments are designed to produce and sell, as well as to ensure the consumption on the spot of a constant range of dishes of simple preparation. In their activities, such enterprises use semi-finished products of industrial or domestic production.
Stationary objects
The tent is a public catering facility that sells a small assortment of home-made products and purchased goods. The tent belongs to the stationary network, is located in a light closed building. It provides for two or more jobs, a utility room. There is no trading floor. The pavilion is a public catering facility that sells its own products in a narrow range and purchased goods. It is located in a temporary or permanent building. The pavilion may include a trading floor.
General requirements
The range of standards is established by GOST R 52113. The general requirements for activities are as follows:
- social targeting.
- functional suitability.
- Safety.
- Ergonomics.
- Aesthetics.
- Informativeness.
- Flexibility.
Social targeting
This catering requirement includes:
- Security and accessibility for consumers of different categories.
- Compliance of the services provided with the expectations of customers, including regarding the range, form and method of service, professionalism of the staff.
- Availability of certain conditions and benefits for vulnerable categories of citizens (children, disabled people, and so on).
Functionality
This requirement includes:
- Timeliness and accuracy of work, including compliance with the regime established at the enterprise, the assortment list of dishes, drinks and products, compliance with the waiting time and order execution, and so on.
- Ensuring the choice of services by the consumer.
- Compliance of personnel involved in the service, professional purpose, qualifications, competence, and so on.
Other requirements
The ergonomics of services reflects the compliance of the conditions for their provision and the instruments and furniture used in the process of servicing the physiological, anthropometric and hygienic capabilities of customers. Aesthetics characterizes the harmony of design and stylistic unity of the premises. This requirement also applies to the appearance of employees, table setting, menu design, and so on. Informativeness implies timely, reliable and full receipt consumers information in and out of the service room regarding services, products and the company itself. The requirement of flexibility characterizes the ability to change. The list of services provided is adjusted in accordance with the needs of the population and living conditions.
Catering technology
Without knowledge of this area it is impossible to build production. The technology of public catering products includes various methods of preparing dishes, processing raw materials, and component standards. Specialists involved in this area must know the procedure for dispensing products, the limits of manufacturing costs. One of the most important points is the technical equipment of the entire process. Specialists must know the features and be able to rationally use the various devices used in the course of production and sale of products. The technology of catering products also includes a culture of service. Training of specialists is carried out in the relevant specialized institutions. The duties of the employee include:
- Development and implementation of optimal production modes.
- Usage modern ways cooking.
- Development of norms for material and labor costs, work order.
- Process optimization and cost reduction.
- Monitoring compliance with discipline and proper operation of equipment.
- Supervision over the implementation of sanitary and hygienic standards in the production process.
The technology of catering also involves the study and use of the experience of world-class establishments that have proven themselves in the area under consideration.
ApprovedDecree
Gosstandart of Russia
dated February 21, 1994 N 35
Date of introduction 01.07.94
STATE STANDARD OF THE RUSSIAN FEDERATION
CATERING
TERMS AND DEFINITIONS
GOST R 50647-94
CATERING. TERMS AND DEFINITIONS
Foreword
1. Developed by the All-Russian Institute of Nutrition.
2. Introduced by the Technical Committee for Standardization TC 347
"Services of trade and public catering".
3. Approved and put into effect by the Decree of the State Standard
Russia dated 21.02.94 N 35.
4. Introduced for the first time.
Introduction
The terms established in the standard are located in
systematized order, reflecting the system of concepts of this
areas of knowledge.
There is one standardized term for each concept.
Unacceptable terms for use - synonyms are given in
parentheses after the standardized term and denoted
litter "Ndp".
The part of the term enclosed in parentheses can be omitted.
when using the term in standardization documents.
The presence of square brackets in a terminological entry means
that it includes two terms that have common term elements.
In the alphabetical index, these terms are listed separately with
indicating the article number.
These definitions can be changed if necessary.
introducing derivative features into them, revealing the meanings of the used
terms in them, indicating the objects included in the scope of the defined
concepts. Changes should not violate the scope and content of the concepts
defined in this standard.
In cases where the term contains all the necessary and
sufficient signs of the concept, the definition is not given, and instead of
a dash is placed on it.
Terms and definitions of general technical concepts necessary for
understanding of the text of the standard are given in Appendix A.
The standardized terms are in bold type and are
short forms, represented by the abbreviation, - light, and
synonyms - in italics.
1 area of use
This International Standard establishes terms and definitions
basic concepts in the field of catering.
The terms specified in this standard are mandatory for
application in all types of documentation and literature (according to this
scientific and technical industry), included in the scope of work on
standardization and/or using the results of these works.
This standard should be used in conjunction with GOST 16814,
GOST 17481, GOST 18447, GOST 19477, GOST 28322.
This International Standard makes reference to the following
standards:
GOST 16814-88 Bakery production. Terms and
definitions.
GOST 17481-72 Technological processes in the confectionery
industry. Terms and Definitions.
GOST 19477-74 Canned fruits and vegetables. Technological processes.
Terms and Definitions.
GOST 28322-89 Fruit and vegetable processing products. Terms and
definitions.
3. General concepts
1. PUBLIC CATERING: a set of enterprises of various
organizational and legal forms and citizens - entrepreneurs,
engaged in the production, sale and organization of consumption
culinary products.
2. CATERING ENTERPRISE: an enterprise,
intended for the production of culinary products, flour
confectionery and bakery products, their sale and (or) organization
consumption.
3. PROCESSING ENTERPRISE [WORKSHOP] (PUBLIC CATERING):
a catering establishment [workshop] intended for
centralized mechanized production of culinary
products, flour confectionery and bakery products and their supply
pre-cooking enterprises, culinary shops and enterprises
retail.
4. PRE-COOKING ENTERPRISE (PUBLIC CATERING):
catering establishment that prepares
dishes from semi-finished products and culinary products, their implementation and
organization of consumption.
5. SPECIALIZED ENTERPRISE (PUBLIC CATERING):
catering establishment of any type, producing and
selling culinary products of a homogeneous assortment with
taking into account the specifics of service and organization of consumer leisure.
6. NETWORK OF ENTERPRISES (PUBLIC CATERING); NET:
set of catering establishments.
7. NETWORK DEVELOPMENT STANDARD: an indicator expressed by the ratio
the established number of places of the network of public catering enterprises to
estimated number of consumers.
8. PROVISION OF THE POPULATION WITH THE NETWORK: an indicator expressed
the ratio of the actual number of places in the network of public enterprises
supply to the estimated number of consumers.
9. DEGREE OF NETWORK PROVISION (Ndp.<уровень обеспеченности
network>): the ratio of the actual number of places of enterprises
public catering to normalized, expressed as a percentage.
10. CATERING SERVICE: performance result
enterprises and citizens - entrepreneurs to meet
needs of the population in food and leisure activities.
11. SERVICE PROVIDER: public catering establishment and
citizen-entrepreneur, performing work on production,
sale and organization of consumption of culinary products.
12. CONSUMER OF SERVICE (public catering): citizen,
using the services of food, service, leisure.
13. SERVICE PROCESS (in catering):
set of operations performed by the contractor
direct contact with the consumer of services in the implementation
culinary products and leisure activities.
14. CUSTOMER SERVICE METHOD (catering):
way of selling catering products to consumers.
Note. There are two methods of service: service
waiter, bartender, bartender, salesperson or self service.
15. FORM OF CUSTOMER SERVICE (PUBLIC CATERING):
organizational technique, which is a type or
a combination of methods of servicing consumers of products
Catering.
Note. An example of service forms would be the implementation
culinary products through vending machines or tables
self-calculation, smorgasbord, vacation
lunches.
16. RATIONAL NUTRITION: nutrition of consumers, organized with
taking into account the physiological needs for nutrients and
set power mode.
17. DIET: a set of dishes recommended to the consumer and
products assembled by types of food intake in accordance with
rational nutrition requirements.
18. SET LUNCH [BREAKFAST, AFTER SNACK, DINNER]: a set of dishes
and products for eating, compiled taking into account the requirements
rational nutrition for meals at lunch [breakfast, afternoon snack,
dinner].
19. DAILY DIET: a diet that includes
Completed lunch, breakfast, afternoon tea, dinner.
20. QUALITY OF CULINARY PRODUCTS: properties of culinary
products that determine their suitability for further processing
and/or consumption, consumer health safety,
stability of the composition and consumer properties.
4. Ways of culinary processing of foodstuffs
21. FOOD PROCESSING: impact on
food products in order to give them properties that make them
suitable for further processing and/or consumption.
22. MECHANICAL COOKING (Ndp.<первичная
processing, cold processing>): culinary processing of food
products by mechanical means for the purpose of making dishes,
culinary products and semi-finished products.
23. CHEMICAL COOKING: Cooking
foodstuffs by chemical means in order to manufacture
culinary semi-finished products.
24. HEAT COOKING: Cooking
food products, which consists in heating them in order to bring them to
a given degree of culinary readiness.
25. CULINARY READINESS; READINESS: set of given
physical - chemical, structural - mechanical, organoleptic
indicators of the quality of a dish and a culinary product that determine their
suitability for eating.
26. CUTTING: mechanical cooking, consisting
in dividing food into parts of a certain size and shape
using a cutting tool or machine.
27. Shredding: cutting vegetables into small, narrow pieces or
thin, narrow stripes.
28. BREAKING: mechanical cooking,
consisting in applying breading to the surface of the semi-finished product.
Note. As a breading, use flour, rusk
crumbs, sliced wheat bread, etc.
29. WHIPPING: mechanical cooking,
consisting in intensive mixing of one or more
products in order to obtain a loose, fluffy or foamy mass.
30. PORTIONING:
31. FILLING: mechanical cooking,
consisting in filling with minced meat specially prepared
products.
32. WIPE: mechanical cooking,
consisting in grinding the product by forcing through
sieves to give a uniform consistency.
33. FRYING: mechanical cooking,
consisting in the introduction of vegetables or other products,
prescribed by the recipe, into special cuts in pieces of meat,
carcasses of poultry, game or fish.
34. LOOSENING: mechanical culinary processing of products,
consisting in the partial destruction of the structure of the connective
fabrics to speed up the heat treatment process.
35. PICKLE: chemical cooking,
which consists in keeping products in food solutions
organic acids, in order to give finished products
specific taste, aroma and texture.
36. SULFITATION OF PEELED POTATOES: chemical culinary
treatment of peeled potatoes with sulfur dioxide or solutions
salts of sulfurous acid to prevent darkening.
37. COOKING: thermal cooking of food in water
environment or atmosphere of water vapor.
38. STOPPING: cooking food in a small amount
liquid or in its own juice.
39. STEWING: stewing foods with spices and
seasoning or sauce.
Note. Before stewing, products can be fried.
40. FRYING: thermal cooking of food for the purpose
bringing to culinary readiness at a temperature that provides
the formation of a specific crust on their surface.
41. FRYING: short-term frying of products without bringing them
to culinary readiness in order to give finished products
given organoleptic properties.
42. Sautéing: frying certain types products with fat
temperature 120 degrees. C in order to extract aromatic and
coloring substances.
Note. Flour is sautéed without fat at a temperature
150 deg. C.
43. BAKING: thermal cooking of products in
chamber of thermal devices in order to bring them to the culinary
readiness and crust formation.
Note. Roasting is carried out with the addition of various
products according to the recipe.
44. BAKING VEGETABLES: Roasting coarsely chopped vegetables for
frying surface without fat.
45. HEATING DISHES [COOKINGS]: thermal cooking
processing of frozen or chilled foods [culinary products]
heating to a temperature of 80 - 90 degrees. C in the center of the product.
46. THERMOSTATIZING FOOD: maintaining the set temperature
dishes for distribution or delivery to the place of consumption.
47. COOLING OF CULINARY PRODUCTS: cooking,
which consists in lowering the temperature of culinary products in order to
bringing it to culinary readiness, storage or further
use.
48. HIGH COOLING OF COOKING PRODUCTS: fast
cooling of culinary products to low positive temperatures,
produced in special refrigeration equipment, in order to
maintaining quality and increasing its shelf life.
5. Culinary products
49. CULINARY PRODUCTS: a set of dishes, culinary
products and culinary semi-finished products.
50. CULINARY SEMI-FINISHED PRODUCTS; semi-finished product: food product or
a combination of products that have gone through one or more stages
culinary processing without bringing to readiness.
51. HIGHLY DONE CULINARY PRODUCTS:
culinary semi-finished product, from which, as a result, the minimum
necessary technological operations receive a dish or culinary
product.
52. CULINARY: food or combination
products brought to culinary readiness.
53. FLOUR CULINARY PRODUCT: a culinary product of a given
dough forms, in most cases with minced meat.
Note. Flour culinary products include, for example,
pies, kulebyaki, belyashi, donuts, pizza.
54. DISH: a food product or a combination of products and
semi-finished products brought to culinary readiness,
portioned and decorated.
55. CHILLED DISH [CULINARY]: dish [culinary
product] subjected to intensive cooling.
56. CUSTOM DISH (Ndp.<порционное блюдо>): a dish requiring
individual preparation and registration after receiving the order
from the consumer.
57. BANQUET DISH: a dish with an original design,
prepared for ceremonial receptions.
58. SIGNATURE DISH: a dish prepared on the basis of a new
recipes and technologies or a new type of raw material and reflective
the specifics of this enterprise.
59. GARNISH: part of the dish served with the main component with
with the aim of increasing the nutritional value, variety of taste and appearance
kind.
60. SAUCE (Ndp.<подлива, подливка>): a dish component having
different consistency used in the cooking process
dishes or served to it to improve the taste and aroma.
INDEX OF TERMS
DISH 54
BANQUET DISH 57
CHILLED DISH 55
DISH TO ORDER 56
<Блюдо порционное> 56
SIGNATURE DISH 58
VARK 37
WHEATING 29
garnish 59
Readiness 25
READINESS CULINARY 25
FRY 40
BREAKFAST SET 18
BAKING 43
CULINARY PRODUCT 52
PRODUCT CULINARY FLOUR 52
CHILLED CULINARY PRODUCT 55
SERVICE PROVIDER 11
QUALITY OF CULINARY PRODUCTS 20
PICKLE 35
CUSTOMER SERVICE METHOD (FOOD SERVICE) 14
CUTTING 26
NETWORK DEVELOPMENT STANDARD 7
LUNCH PACKED 18
Roast 41
PROVISION OF THE POPULATION WITH THE NETWORK 9
<Обработка первичная> 22
PROCESSING CULINARY MECHANICAL 22
CULINARY HEAT PROCESSING 24
PROCESSING CULINARY CHEMICAL 23
FOOD PROCESSING CULINARY 21
<Обработка холодная> 22
COOLING FOOD 47
COOLING FOOD INTENSIVE 48
BANING 28
Sautéing 42
CATERING PUBLIC 1
FOOD FOOD 16
<Подлива> 60
<Подливка> 60
Roasting vegetables 44
AFTER SNACK COMPLETE 18
Semi-finished product 50
SEMI-FINISHED CULINARY 50
SEMI-FINISHED CULINARY HIGH DEGREE OF DEGREE 51
PORTIONING 30
PRE-COOKING ENTERPRISE (PUBLIC CATERING) 4
PROCESSING ENTERPRISE (PUBLIC CATERING) 3
CATERING ENTERPRISE 2
SPECIALIZED ENTERPRISE (PUBLIC CATERING) 5
CONSUMER OF SERVICE (PUBLIC CATERING) 12
ALLOW 38
CULINARY PRODUCTS 29
WIPE 32
SERVICE PROCESS (IN CATERING) 13
REHEAT MEAL 45
REHEATING COOKING PRODUCTS 45
DIET 17
DAILY DIET 19
LOOSENING 34
Network 6
NETWORK OF ENTERPRISES (PUBLIC CATERING) 6
SAUCE 60
NETWORK PROVISION 9
SULFITATION OF PEELED POTATOES 36
THERMOSTATIZATION OF FOOD 46
EXTINGUISHING 39
DINNER COMPLETE 18
<Уровень обеспеченности сетью> 9
SERVICE (PUBLIC FOOD) 10
FILLING 31
FORM OF CUSTOMER SERVICE (PUBLIC CATERING) 15
PROCESSING SHOP (PUBLIC CATERING) 3
SHREDDING 27
LARGE 33
Annex A
(informational)
GENERAL CONCEPTS USED IN PUBLIC CATERING
1. PUBLIC CATERING PLANT: production -
economic complex, consisting of blank and pre-finished
catering establishments with a single technological
the process of preparing products, as well as culinary shops and
support services.
2. SCHOOL COOKING FACTORY (Nrk. school basic
dining room): procurement plant for the production of culinary
products included in the diet of schoolchildren, and their supply
school canteens and buffets.
3. ON-BOARD CATERING SHOP: catering shop at
airport, intended for preparation, picking,
short-term storage and release of food on aircraft.
4. DINING ROOM: public or serving a specific
contingent of consumers catering enterprise,
producing and selling dishes in accordance with a variety of
menu days of the week.
5. DIETIC CANINE: a canteen specializing in
preparation and sale of dietary meals.
6. DINING ROOM - DISPOSAL: canteen selling ready-made
products obtained from other catering establishments.
7. RESTAURANT: a catering establishment with a wide range of
range of complex dishes, including custom-made and
branded, wine - vodka, tobacco and confectionery products,
an increased level of service in combination with the organization of recreation.
8. WAGON - RESTAURANT: a restaurant in a specially equipped
carriage of a long-distance train intended for
catering for passengers on the way.
9. CAFE: catering and leisure enterprise
consumers with limited provision compared to
restaurant product range. Implements branded, custom
dishes, products, drinks.
Note. A cafe may specialize, for example, in
a certain contingent of consumers (cafe for youth, children)
and by assortment (cafe - ice cream, cafe - dairy, cafe -
confectionery).
10. ENTERPRISE - AUTOMATIC: an enterprise that carries out
sale of products of a certain range through trade
automata.
11. BAR: a catering establishment with a bar,
selling mixed, strong alcoholic, low alcohol and
soft drinks, snacks, flour confectionery and bakeries
products, purchased goods.
Note. A bar can specialize, for example, in
the range of products sold or the method of their preparation
(milk, cocktail - bar, beer, wine, grill - bar), as well as
on the specifics of customer service (video bar, variety show - bar).
12. Diner: limited food establishment
easy preparation from a certain kind raw materials,
designed for quick customer service
intermediate food.
13. BUFFET: structural subdivision of the enterprise,
intended for the sale of flour confectionery and bakery
groceries, purchasable items, and limited food options
easy cooking.
14. SHOP [DEPARTMENT] COOKING: shop [department] in the system
public catering, selling culinary products to the population,
semi-finished products, flour confectionery and bakery products, purchased
goods.
15. ENTERPRISE HALL (PUBLIC CATERING); hall (Nrk.
dining hall, trading hall): specially equipped room
public catering establishments intended for the implementation
and organization of consumption of finished culinary products.
16. HALL CAPACITY (Nrk. capacity of the enterprise): capacity
of the hall at the same time accommodate the number of
consumers, expressed in the number of places.
17. PLACE (Nrk. seat): part of the area of the hall,
equipped in accordance with regulations to serve one
consumer.
18. SEAT TURNOVER: frequency of use of seats per
a certain period of time.
19. DISTRIBUTION: specially equipped room, part of the hall
or production premises of the enterprise, intended for
picking and dispensing of finished culinary products and
confectionery products to consumers or waiters.
20. SANDWICH: a culinary product consisting of a slice of bread
with various products according to the recipe.
Note. Sandwiches are open and closed.
21. STARTER (Nk. cold dish): dish served at the beginning
food intake.
22. SOUP (Nrk. first course): a liquid dish prepared on
broths, broths, kvass, milk and fermented milk products.
23. SWEET DISH (Nrk. third course): a dish prepared
from fruit and berry raw materials, milk and products of their processing, with
adding sugar, eggs, gelling, flavoring and aromatic
substances.
24. DRINK (Nrk. the third dish in public catering):
25. KRUTON: a baked semi-finished product in the form of a curly cake made of
unsweetened dough for serving banquet snacks and dishes.
26. TARTLETE: a baked semi-finished product in the form of a basket of
unsweetened dough for serving snacks.
27. VOLOVAN: baked semi-finished product in the form of two corrugated
oval or round cakes, with a notch inside, from unleavened
puff pastry for serving banquet snacks.
28. Profiteroles: baked semi-finished product in the form of small balls
from brewed dough.
29. CROUNT: slices of bread of a given shape and size,
dried or fried in oil.
30. CUTLETS: minced meat, poultry or fish pulp
with added bread.
31. KNEL MASS: crushed, mashed and whipped pulp
meat, poultry or fish with the addition of other products according to
recipe.
32. MINCE: crushed or pureed mass of products,
previously subjected to mechanical or heat treatment.
33. BATTER: batter into which pieces of the product are dipped
before deep frying.
34. LEASON: a mixture of raw eggs, salt, milk or water in which
moisten the semi-finished product before breading.
35. MENU (Nrk. price list): list of dishes, culinary, flour
confectionery and bakery products, purchased goods offered
to the consumer in a catering establishment, indicating how
rule, masses and prices.
36. SERVING: the mass or volume of the dish intended for
single dose by one consumer.
37. RECIPE (CULINARY PRODUCTS) (Nrk. layout):
standardized list of raw materials, products and semi-finished products for
production of a set amount of culinary products.
38. WASTE FROM CULINARY PROCESSING (Nrk. waste from primary
processing): food and technical residues formed in the process
mechanical cooking.
39. LOSS DURING CULINARY PROCESSING: reduction in the mass of food
products in the food production process.
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< Термины, набранные полужирным шрифтом выделены большими буквами,
and synonyms are in triangular brackets >
