Soup - technique, rules, serving temperature.

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Soup - technique, rules, serving temperature.

Everyone knows that almost no lunch in a catering industry is complete without the first course - soup.

If your business serves a large number of people, all categories of soups can be served in tureens; if the business serves individual orders, soup is served in portioned bowls, plates or broth cups.

Based on the serving temperature, soups are divided into cold (serving temperature 10-12 degrees) and hot (serving temperature no less than 75 degrees).

regarding the rules and technique for serving soups for group serving, since they are served in common dishes. We place the tureen on the table on a stand plate. A pouring spoon is placed next to the pie plate. We place a deep plate in front of each guest; in this case, guests serve themselves. Individual submission has its own rules and technique .

Let's consider the individual serving of soups for each group separately:

1 – Dispensing of clear soups takes place in broth cups on a saucer, the broth cup (it is better if the cup has two handles) is placed on the saucer, a spoon is placed next to it, the handle of which should be directed to the right. When serving soup, approach the guest from the right side and place a broth cup with soup in front of him with his right hand. Additionally, you can serve pies, spicy croutons or kulebyaki on a pie plate.

If a side dish is provided when serving clear soup (rice, dumplings, meatballs, etc.), then the soup is served in a plate; in this case, the side dish is placed before serving by pouring clear broth.

2 – Dispensing of the puree soup occurs in soup bowls, plates or broth cups, with croutons separately on a pie plate. If the puree soup is served in bowls or plates, then they are placed on a stand plate, if in a broth cup on a saucer, the handle of the spoon is to the right.

3 – Seasoning soups (borscht, cabbage soup, pickles) are served in deep soup bowls. When serving, place a deep plate on a stand and place a tablespoon next to it with the indentation facing up. Before serving, add greens and sour cream to the filling soups; otherwise, sour cream and greens can be served in a separate bowl, a gravy boat and a rosette. It is recommended to serve borscht separately on a pie plate - dumplings with garlic; for cabbage soup - pies, cheesecakes; for pickles - kulebyaki, pies.

Such seasoning soups as Ukrainian borscht or daily cabbage soup can be prepared and served in a clay pot, such an original serving will please everyone. If the soup that was prepared in pots is planned to be poured into a soup plate when serving, then the waiter first spoons the side dish into the soup plate, then takes the pot with both hands and, moving away from you, carefully pours the liquid part of the soup into the plate. Place the soup plate on a stand and serve.

4 – The release of hodgepodge takes place in soup bowls, deep plates on stand plates, separately in a gravy boat on a stand plate we serve sour cream - a dessert spoon with the handle turned to the right, separately on rosettes finely chopped greens, black olives and black olives.

The waiter can portion the soup on the utility table. Performing this operation, he takes a stand plate in his left hand, and a deep soup plate in his right hand, places the deep plate on the stand, takes a pouring spoon with his right hand, lowers it into the soup bowl and pours the soup into the deep plate. Approaching the guest from the right side, he places the plate in front of him with his right hand.

5 – Cold soups (okroshka, beetroot soup, botvinya) are served in a deep plate or soup bowl. Pieces of boiled fish are served with cold fish borscht. For cold soups, you can serve edible ice separately (ice tongs are placed nearby). Separately, in gravy boats placed on a stand plate, we serve sour cream in rosettes and herbs.

6 – The fish soup is served in a broth cup on a saucer. Separately, a slice of lemon and finely chopped herbs are served in a rosette.

7 – Milk soups are served in a portioned soup bowl or deep plate, served on a stand plate, with the tablespoon handle pointing to the right.

8 – Fruit and berry soups are served in a deep dessert plate or porcelain soup bowl. Separately, serve sour cream or cream in a sauce boat.

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Sanitary standards for serving food and dispensing semi-finished products and culinary products

1. The quality of semi-finished products, dishes and culinary products is assessed daily. In this case, the time of manufacture of the product, its name, the results of the organoleptic assessment, including an assessment of the degree of readiness, the time of permission to distribute (sell) the product, f., i., o. product manufacturer, f., i., o. who carried out the organoleptic assessment.

2. Hot dishes (soups, sauces, drinks) when served must have a temperature of no lower than 75 °C, main courses and side dishes - no lower than 65 °C, cold soups, drinks - no higher than 14 °C.

Do you always follow the correct storage of food/medicines and their product proximity?

Yes, of course, this is very important so as not to spend money on your health later.

43.91%

Not really, because there won’t be anything like going to the toilet.

24.72%

I look at it by appearance and if I use anything after heat treatment.

31.37%

Votes: 271

3. Ready-made first and second courses can be kept on a steam table or hot plate for no more than 2-3 hours from the moment of production. Salads, vinaigrettes, gastronomic products, and other cold dishes and drinks must be displayed in portioned form in a refrigerated display counter and sold within one hour.

4. When compiling a menu of 2-3 meals a day for organized groups, dishes and side dishes of the same name are not included for one day.

5. It is prohibited to leave the following day:

· salads, vinaigrettes, pates, jellies, jellied dishes, products with cream and other especially perishable cold dishes (except for those types whose expiration dates are extended by bodies and institutions of the State Sanitary and Epidemiological Service in the prescribed manner);

· milk soups, cold soups, sweet soups, puree soups;

· portioned boiled meat for first courses, pancakes with meat and cottage cheese, minced meat, poultry and fish products;

· mashed potatoes, boiled pasta;

· Drinks of own production.

6. In exceptional cases, with a mandatory note, the remaining food must be cooled and stored at a temperature of 4 ± 2 ° C for no more than 18 hours. Before sale, the cooled food is tasted, after which it is again subjected to heat treatment (boiling, frying on a stove or in an oven ) with repeated tasting. The period for selling food after secondary heat treatment should not exceed 1 hour. Freshly prepared food should not be mixed with leftovers from the previous day.

7. To serve prepared meals, use clean, dry dishes and cutlery. Reuse of disposable tableware and cutlery is prohibited.

8. Dispensing equipment must be clean and in sufficient quantity for each type of finished product (dish).

9. If it is necessary to transport finished products, they must be delivered in thermoses and in specially designated, well-washed containers with tight-fitting lids.

The shelf life of hot first and second courses in thermoses should not exceed 3 hours (including the time of transportation).

10. Semi-finished products, ready-made meals and other products produced by organizations for sale through the distribution network are manufactured according to technological instructions, regulatory and technical documentation agreed upon with the bodies and institutions of the State Sanitary and Epidemiological Service in the prescribed manner.

Products sold outside the organization through the distribution network must have a sanitary and epidemiological certificate from the bodies and institutions of the state sanitary and epidemiological service.

11. For the delivery of semi-finished products from procurement to pre-production or culinary stores, use clean, returnable, labeled containers that meet the requirements of regulatory and technical documentation, with tight-fitting lids, as well as packaging materials permitted by the authorities and institutions of the State Sanitary and Epidemiological Service in the prescribed manner.

12. When selling products, conditions must be created for separate storage and release of semi-finished products and finished products.

13. Food waste is collected in special marked containers (buckets, tanks with lids), which are placed in refrigerated chambers or other rooms specially designated for this purpose.

After removing waste, tanks and buckets are washed with detergents and disinfectants, rinsed with hot water at 40-50 °C and dried. There is a designated area for washing containers for food waste.

Sweet soups

Sweet soup with dried fruits.

For this interesting recipe we need 500 g of rice, 100 g of prunes, dried apricots, dates.
Pour about 2 liters of water into a saucepan, add the washed dried fruits, sugar, cinnamon and cook over medium heat for about 15 minutes.
Add pre-cooked rice to the pan. Stir. The soup is ready!
You can use absolutely any rice variety for cooking.
And to add aroma and brightness to the taste, we recommend adding ginger.
This soup can be eaten both hot and cold.

Strawberry cream soup.

Place 3 cups of strawberries, half a cup of grapes, 200 g of yogurt, 200 g of sugar into a blender bowl and turn everything into a homogeneous mass. Pour the mixture into a bowl and let cool for 2 hours.
Drizzle the finished dish with olive oil and sprinkle with ground black pepper. Garnish with strawberry slices and mint leaves. Bon appetit!

Recipes for the most delicious cold soups

Okroshka with fish.

We will need smoked pink salmon 100 g, 2 pcs. potatoes, fresh cucumber, 2 eggs, 5 pcs. radish, 500 ml kefir, sour cream.
First of all, boil the potatoes and eggs.
Let's cut all our ingredients into small cubes, put them in a saucepan and pour in kefir, also add 1 liter of ice water, sour cream and lemon juice. Mix thoroughly, close the lid and let it brew.
Before serving, decorate with herbs.

This dish can be prepared with any other red fish or add seafood.

Cucumber soup.

1 kg of cucumbers, 2 cloves of garlic, parsley, dill, basil, half a lemon, natural yogurt, 400 ml of kefir 2.5% fat.
Peel and seed the cucumbers and cut into cubes. Finely chop the greens and garlic. Place everything in a blender bowl. Pour kefir, yogurt, season with lemon juice and salt. Grind everything thoroughly until a homogeneous consistency is obtained.
Place in the refrigerator and let our soup brew for an hour.
This dish is a godsend for hot days.
Hearty and pleasantly refreshing, cold soup is a good alternative to hot first courses, which can also be prepared in a few steps. Try it!

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Green borscht.

We will need sorrel, dill, potatoes, eggs, fresh cucumbers.
We start with preparing the products. Our plants need to be washed well, dried with a towel and cut. Place all the greens in a pan of boiling water and cook for about 3 minutes. Then cool the resulting broth and grind it with a blender.
Peel the potatoes, cut into cubes and boil in salted water until tender.
Hard-boil chicken eggs, then chop.
Cut the cucumber into strips.
Add the resulting green mass to the potato broth, add eggs and cucumbers there. Mix everything and put it in the refrigerator for about 1 hour.
Pour into serving bowls, serve with sour cream, you can add lemon juice.
Cold sorrel borscht, an excellent dish for the hot season. Light, cooling, nutritious, very healthy and invigorating due to its color.

Beetroot

Types of cold soups

Such soups are considered seasonal dishes. These are the well-known okroshka, cold borscht, beetroot soup, and green cabbage soup. Prepared with kefir, kvass, meat broth and vegetable broth.

Such soups have a refreshing taste and fragrant aroma.

Few people know, but there are also sweet soups. Such dishes are made from dried berries and fruits, various syrups, and purees.

Okroshka

To give the soup a special flavor, it is recommended to add cinnamon, cloves, as well as lemon and orange zest, and grape wine.

As a rule, sweet dishes can be served with various side dishes, which should be prepared in advance. This can be boiled rice, pasta, various cereals, dumplings, dumplings, puddings, semolina casserole.

Can be served with sour cream or whipped cream 25 g, 20 g or 10 g per serving.