Flour side dishes assortment cooking technology. Theme “Flour dishes and culinary products. Assortment of flour garnishes

Almost all hot and cold meat and fish dishes, as well as many snacks, are served with side dishes. For the preparation of side dishes, a wide range of products is used: cereals, legumes, pasta and flour products, vegetables, mushrooms, berries, fruits, eggs.

Vegetable side dishes are particularly widely used. For their preparation, fresh, salted, pickled, pickled, boiled, poached, fried, baked and stewed vegetables are used in a wide variety of assortment.

Cereal side dishes are viscous or crumbly cereals; flour products are mainly served in the form of croutons; pasta is used for boiled side dishes; legumes - used boiled either in the form of whole grains or in the form of mashed potatoes.

With the exception of potatoes , the processing of which for side dishes sometimes has some minor features (straw potatoes or chips, etc.), all other side dishes are prepared according to a general recipe: for example, cauliflower, which they want to serve as a side dish, is boiled in the same way as for an independent dishes.

Our site does not have a special section dedicated to side dishes, since all recipes for side dishes can be found in the appropriate sections.
But if the primary methods and methods of heat treatment have almost no differences, then the use of side dishes has its own specifics that the cook should know.

Adding a side dish means enriching the dish with additional nutrients, increasing its volume and weight so that it is better and more satiating, and, finally, and most importantly, improving the taste of the dish.

The name garnish itself (garnire means to decorate) precisely defines the main purpose of this culinary product, since the garnish should improve the taste of the dish, decorate it, make it more attractive, appetizing and thereby increase digestibility.

Not the preparation of a side dish, but its correct selection for a given dish, for a given product - this is the specificity, the mastery of which is not at all a simple matter, since the taste of the dish largely depends on the correct combination of the main dish with the side dish.

Emphasizing the features, softening or increasing the sharpness of the main product, its fat content, saltiness, acidity or sweetness, a well-chosen side dish significantly improves the taste of the dish. An unsuitable side dish with its unpleasant flavor combination can greatly reduce the taste of the dish. So, for example, it is not customary to serve noodles or lingonberry jam with steamed sturgeon, and viscous porridge with steak.

The art of a culinary specialist is that he knows how to cook a dish well, correctly compose its flavor bouquet, skillfully combine the main components of the dish - the main product, sauce and side dish. Some combinations of products have been known for a long time, which together create very attractive, pleasant taste "ensembles". Such, for example, are the combinations of rice and many dishes of hens and chickens; green peas and various cutlets; stewed cabbage and fried pork or goose; champignons and many delicious dishes from fish, poultry, etc. All these well-known combinations are based either on the similar qualities of the products, as is the case with rice and chicken meat, when both components are distinguished by a delicate taste, or on the ability of the side dish to soften the fat content product, as occurs when combining roast goose or pork with stewed cabbage.

A special place in cooking is occupied by potato side dishes. The taste qualities of this product make it an almost universal side dish, which is successfully applied to numerous and varied dishes.

But still, depending on the taste characteristics of the main product, the potatoes are subjected to various culinary treatments, since it is not at all indifferent in what form the potatoes are served as a side dish. For some dishes, such as, for example, boiled tongue, sausages, ham, it is served in the form of mashed potatoes, boiled potatoes are usually used for boiled fish, fried potatoes for fried fish, dry fried potatoes (chips, straws, etc.).

The choice of garnish also depends on the purpose of the dish. That is why cold dishes and snacks, in accordance with their purpose in the diet - to stimulate appetite, are usually used side dishes of a spicy or salty taste, such as pickles and marinades, vegetables with various spicy dressings and sauces, etc.

When choosing a side dish for cold dishes or snacks, it must also be taken into account that the products for such a side dish should be tasty and appetizing when cold. For these reasons, crabs, eggs, crayfish necks, etc. are widely used for side dishes for cold appetizers, but they avoid cereals and pasta, which, as a rule, are not served cold.

All side dishes can be divided into simple, that is, consisting of one product (mashed potatoes, porridge, pasta, etc.), and complex.

Usually a complex side dish consists of three to four varieties of vegetables. An example of a complex vegetable side dish is a combination of fried potatoes, carrots stewed in milk sauce, boiled green peas, beans, Brussels sprouts, cauliflower or kohlrabi.

The selection of a complex side dish requires special attention of the cook, since when making it, it is necessary to take into account not only the flavor combinations of the side dish and the main product, but also all the components of the side dish itself.

The skill and attention of the cook also requires the serving of the side dish, since the side dish is the main element in the design and decoration of the dish, which largely determines the attractiveness of the appearance of the dish.

Beautifully, neatly, symmetrically laid garnish gives the dish a particularly attractive, appetizing look.

In this publication, in all recipes for dishes that are usually served with side dishes, the side dishes that best suit the taste of the dish are indicated. This, however, does not preclude the substitution of these side dishes with others, if necessary, due to the lack of seasonal products, or if the cook wants to create a new combination. At the same time, it must be remembered that an indispensable and obligatory condition for the selection of a side dish is the correct consideration of the taste characteristics of the dish and the harmony of the combination of products.

5.7. Serving second courses

Restaurants serve second (hot) dishes from various products: fish, meat, vegetables, flour, cereals, eggs, etc.

Most of the second courses consist of a main product and a side dish, many of them are served with sauce, some are cooked in sauce. These dishes are prepared in portions, whole or whole (poultry, piglet).

All of these conditions affect the presentation. In fast food restaurants, all main courses are served in small heated plates with a diameter of 240 and 270 mm along with a side dish. The weight of a portion of the main product (meat, fish) can vary from 100 g to 200 g, the weight of the side dish is from 150 to 250 g. There are simple, complex and combined side dishes.

A simple side dish consists of one name - rice, buckwheat porridge, potatoes or stewed cabbage.

A complex side dish consists of the main side dish (potatoes, rice, etc.) and an additional one - carrots in sauce, a green pot like that. The weight of the main side dish is 75-100 g, the additional one is 50-75 g.

In a combined side dish, all components are served in equal proportions, preferably at least 5 names - for example, french fries, green peas, milk corn, carrots in sauce, cauliflower with a total weight of 150-250 g.

In restaurants of the "Higher" and "Lux" category, the presentation of second courses is carried out in an intermediate (general) metal dish: oval and round dishes 1,3,6, 12 servings, oval and round lamb 1,6, 12 servings, frying pans 6-12 servings.

If sauce is intended for the dish, it is served separately in a metal gravy boat 1, 3, 6, 12 servings. A gravy boat is placed on an appropriate stand, put a sauce or a tablespoon, a teaspoon is placed in a single-portion gravy boat.

There are many ways to garnish second courses on plates. Portioning pieces are taught in steps, a semicircle, a slide. Pieces of meat and fish are laid out on the steps and bitter, if the side dish is served in separate plates. Semicircle - when they give shape and appetizing appearance. All components of the side dish are served warm, serving temperature +65 ° C.

Some main courses are served as a whole piece or as a whole (poultry). they are garnished on a presentation platter, a complex garnish is presented in a separate dish. Using the English method, the waiter himself or with the help of the cook portions and presents the main course using warmed table small plates.

Baked dishes are always served separately from the side dish. they are baked in dishes, lamb or pans and portioned in front of guests using a side table.

Second courses in sauce are served in oval (from fish) and rounded (from meat and offal) lamb under a lid. In order not to burn your hands, they are placed on a stand of a suitable diameter and served in various ways (on the table, French or English), side dishes for the second sauce dishes are also presented separately in lamb under a lid. To shift the dish, put a side dish or a tablespoon.

When serving one portion of the dish in a way on the table in a metal dish, the dish, frying pan or lambs are placed to the left of the guest.

Vegetable dishes are most often served baked or fried in rounded plates. Bean dishes are served in rounded lamb (in sauce), baked in lamb and frying pans. Cottage cheese dishes are served in rounded plates. Flour second courses are served differently. To serve dumplings and dumplings, ceramic dumplings with a lid are used, sour cream, cracklings and fried onions are served in a metal or ceramic gravy boat. Pancakes and pancakes are served in round metal dishes with lids, sour cream and jam are served separately. Pies, donuts, chebureks, open pies are served in rounded and oval metal dishes.

The serving temperature of second courses is +65 ° C - +70 ° C. Sometimes vegetable salads or cold vegetables are offered for second courses, they must be served in a separate bowl.

Below are the presentation features of some other hot dishes.

Boiled fish, Dutch sauce is served in an oval cupronickel dish. Garnish - boiled potatoes in barrels, put in a round lamb and sprinkle with herbs. Serve hollandaise sauce in a gravy boat. We serve in one of three ways known to us. Nearby you can put a patty plate for bones.

Steam sterlet is supposed to be whole. As a whole, we serve in an oval plate, in pieces - in multi-portion oval lamb. In a round lamb, serve boiled potatoes in barrels, steam sauce in a metal gravy boat. When the whole fish is released, it is decorated with slices of peeled lemon, boiled porcini mushrooms or champignons, crabs or shrimp, greens.

Pike perch "orly" (fried in dough) is served on an oval metal plate covered with a decorative paper napkin with slices of peeled lemon and French fries. Mayonnaise-tartar sauce (with gherkins) is offered separately in a metal gravy boat.

Sturgeon fried on a spit. Portioned pieces of sturgeon fried on coals are removed with a fork on an oval cupronickel dish, decorate the salad and serve. Another rounded dish is served with whole tomatoes, sliced onions, chives and peeled lemon wedges. Tkemali or tartar sauce is served in a separate gravy boat.

Pork fillet in Madeira sauce is served in a round lamb with a lid, French fries are served separately on a portioned frying pan.

Beef stroganoff is served in a round lamb or a lamb pan. Separately - fried boiled potatoes in the same bowl.

Chicken Kiev cutlets are served on a round cupronickel dish on croutons (fried bread), French fries and green peas in tartlets. Papillottes from a paper napkin are put on the bone.

Tobacco chickens are served on a rounded metal plate. Separately, a side dish is served in a salad bowl (fresh vegetables). Garlic sauce is served in a metal gravy boat. For wiping hands, a linen napkin and water with lemon are served.

Roasted game (partridges, hazel grouse) is served in cupronickel rounded dishes. Separately - Lingonberry or Cranberry jam in a socket or bowl. In a salad bowl, imagine pickled fruits - plum, apple, pear, grapes and a spoon for shifting.

Cabbage rolls are brought in sauce in rounded lamb. they are placed to the left of the guest (Portions) and in the center of the table (for group orders).

Natural and stuffed omelettes are released on oval cupronickel plates, laid out with a spatula. they are best served encased.

Before serving the second course, the waiter must collect the used dishes from the first courses and, with the permission of the guest, the rest of the unused snacks, except for fresh and pickled vegetables.

The second hot dishes are considered the main dishes of the table, so their presentation should be given due attention.

Calculation of flour consumption, taking into account its moisture content: in recipes for all flour culinary and confectionery products, the consumption of wheat flour is indicated with a basic moisture content of 14.5%. When using wheat flour with a moisture content below 14.5%, its consumption is reduced by 1% for each percentage reduction in moisture, while the consumption of liquid (water, milk) increases accordingly. When using flour with a moisture content above 14.5%, its consumption increases, and the amount of liquid provided for in the recipe decreases accordingly.

Calculation of water for kneading dough of a given humidity: the amount of water for kneading all types of dough is calculated by the formula:

X \u003d ((100 * C) / (100 - A)) - B (3)

where X- the required amount of water (g), BUT- the specified moisture content of the test (%), AT- mass of raw materials laid in kind (g), FROM- mass of raw materials in dry matter (g).

Upek calculation: the ratio of the difference in the mass of the product before and after baking to the mass of the product before baking, is called upek and is determined by the formula:

Y \u003d ((m 1–m2)) / m 1) * 100 (4)

where: At– percentage of upek (%), m 1– mass before baking (g), m2- mass after baking (g).

The percentage of baking of one or another dough is the higher if it loses more moisture during baking, i.e. the smaller and thinner the baked product or the longer the heat treatment, the thinner the dough, the higher the percentage of baking.

The ratio of the difference between the mass of baked products and the flour taken during its kneading to the mass of flour is called baking:

P \u003d ((M1 - M2) / M2) * 100 (5)

where: P is the percentage of baking (%), M1 is the mass of the baked product (g), M2 is the mass of flour (g).

The baking of this or that dough is the higher, the more additions, water are introduced into the dough and the lower the baking. Flour with high-quality gluten absorbs more moisture, which increases the baked goods.

Example 1 For the preparation of 100 pieces of donuts, flour with a moisture content of 12.5% was used. Determine the required amount of flour and water to knead the dough of the desired consistency.

Solution:

A. For the preparation of 100 pieces of donuts, the consumption of wheat flour, with a basic moisture content of 14.5%, is 2650g. Flour received at the enterprise has a moisture content of 12.5%. Therefore, for the preparation of donuts, flour should be used 2% less than it is provided for by the recipe for flour with basic moisture:

2650 - (2650 * 2) / 100 \u003d 2597g

B. The amount of water when kneading dough according to the recipe of the Collection is 1550g. When using flour with a moisture content of 12.5%, the amount of water should be correspondingly increased by 2597 g.

1550 + 2597 = 4147g

Answer: To prepare donuts, you need to use 2597 g of flour with a moisture content of 12.5% and 4147 g of water

Example 2 Determine the bake and bake when baking 100 pieces of cheesecakes.

Solution:

A. Weight of one cheesecake - 75 g; weight of 100 pieces of cheesecakes - 7500g. The mass of dough used to make 100 pieces of cheesecakes is 5800g.

B. The consumption of flour for 100 pieces of cheesecakes is determined according to the recipe. 796:

5800 * 641 = 3718g

C. Product packaging is determined, %:

((7500 – 5800) / 7500) * 100 = 29,3

D. The soldering of the product is determined,%:

((7500 – 3718) / 3718) * 100 = 101,72

Answer: when baking 100 pieces of cheesecakes, the upek amounted to 29.3%, the baking - 101.72%.

Example 3 The company has 50 g of dry baker's yeast. How many servings of jam fritters can be made with this amount of yeast?

Solution:

A. The amount of dough for preparing 1 portion of pancakes according to the recipe is determined: 176 g of dough is needed for 1 portion of ready-made pancakes with an output of 150 g.

B. The amount of yeast pressed for 1 serving of pancakes is determined: for 1000 g of dough, 14 g of pressed yeast is needed, therefore, for 176 g of dough:

(176*14) / 1000 = 2.5 g

B. The amount of dry yeast is determined according to the table. 29 "Standards for the interchangeability of products in the preparation of dishes": the equivalent mass of replacing pressed baking yeast with dry is 0.25 - therefore, dry yeast for 1 serving is necessary:

(2.5*250) / 1000 = 0.63 g

D. The number of servings of pancakes is determined, which can be prepared with 50 g of dry baker's yeast:

50: 0.63 = 79 servings

Answer: 79 servings of Jam Fritters can be made with 50g dry yeast in the factory.

Test options

Option 1

1. Dishes from fried and boiled poultry. Range. Technological modes of frying and boiling poultry with whole carcasses. Rules for portioning and serving. Recommended side dishes and sauces. Storage mode and expiration date.

2. Technology of preparation of red and white base sauce. What are the differences in technology, how do they affect quality indicators. How derivatives of these sauces are formed. Conditions and terms of storage of sauces. Make a technological scheme of one type of sauce.

3. Chemical composition and nutritional value of cottage cheese. How does thermal cooking affect the digestibility of cottage cheese products? What is the purpose of introducing thickeners (which ones) into hot curd dishes? Assortment of hot dishes, technology. Quality indicators.

4. An assortment of creams, like varieties of sweet dishes. Cooking technology, quality indicators, storage conditions and terms of implementation. How do creams, like sweet dishes, differ from confectionery?

5. How many servings of cheesecakes with cottage cheese, weighing 75 g of the finished product, can be prepared if the enterprise has 5 kg of cottage cheese in 3 columns?

6. Determine the amount of flour with a moisture content of 12.3%, water, egg powder to prepare 5 kg of dough for dumplings.

Option 2

1. General rules for cooking meat for second courses. Quality indicators, conditions and terms of implementation. Assortment of dishes. What side dishes and sauces are recommended for boiled beef, lamb and pork?

2. Cold sauces. Classification. Technology for the preparation of mayonnaise sauce. Technological methods and factors that ensure high quality of mayonnaise. Vinegar sauces. Assortment, features of preparation. Specify the conditions and terms of storage of these groups of sauces. Make a technological scheme of one type of sauce.

3. Omelets. Assortment, technology of preparation. What effect do prescription components (milk, salt, sugar) have on the degree of denaturation of egg proteins? Specify and justify the recommended amount of liquid in the preparation of omelettes.

4. Technology of preparation and physical and chemical bases of jelly formation. Assortment, quality indicators, storage conditions and terms of implementation.

5. How many pieces of sandwiches with herring will be obtained if there are 3 kg of medium canned herring (2nd column)?

6. Determine the amount of products for making 150 servings of pancakes in column 2 if skimmed milk powder was used? Bring the results to the technological map.

Option 3

1. Dishes from boiled and stewed fish. Range. Features of technology, design and presentation. Quality requirements, storage modes and implementation deadlines.

2. Assortment, technology of preparation of sweet soups and sauces. Quality indicators. Shelf life, filing rules. Make a flow chart of one type of sauce or soup.

3. Chemical composition and nutritional value of eggs. What are egg products? What is the mechanical cooking of eggs and egg products? Egg dishes. Rules for boiling eggs for various dishes. What physical and chemical processes determine the quality of boiled eggs?

4. Assortment of hot sweet dishes. Soufflé, puddings, Guryevskaya porridge - features of preparation, decoration, serving. Quality indicators, storage conditions and terms of implementation.

5. How many servings of cheesecakes can be prepared if there are 6 kg of low-fat cottage cheese and 25 pieces of eggs weighing 43 g in the dining room (1 option)?

6. Determine the amount of flour with a moisture content of 16.3% and water to prepare 20 kg of dumpling dough?

Option 4

1. Fried meat dishes. Range. Recommended sauces and side dishes. Quality indicators and terms of implementation of ready meals. Beef stroganoff, Stroganoff liver - dishes of Russian national cuisine. Why are these dishes so called? What is special about these dishes? Rules for registration and submission.

2. Sour cream sauces, milk sauces and their derivatives. The technological process of preparation, the distinctive features of the preparation of sour cream sauce in columns 1 and 2. Quality indicators, features of conditions and shelf life. Make a technological scheme of one type of sauce.

3. Cold dishes and meat snacks. Range. General rules of preparation, features of design, serving, storage. Technology of preparation of jelly for meat and fish aspic dishes. Assortment of dishes. Quality indicators, rules for serving jellied dishes.

4. Mousses and sambuca. Range. Cooking technology. Physico-chemical processes that form the consistency of these types of dishes. Quality indicators, storage conditions and terms of implementation.

5. There are 6 kg of marinated beets in production. How many servings of Moscow borscht can be prepared if the yield of a serving is 250 g?

6. How much minced potato with onions should be prepared for 1000 pieces of baked pies? Determine the required amount of potatoes and onions by gross weight in April.

Option 5

1. Technology for preparing portioned poultry fillet dishes. Preparation of fillet, assortment of dishes, rules for registration and serving.

2. Egg-oil sauces and their derivatives. Assortment, quality indicators. Specify what dishes they are used for. Make a technological scheme for the preparation of one of them.

3. Importance of cold dishes in nutrition. Sandwiches and gastronomic products. Assortment, technology of preparation, rules for designing sandwiches, serving gastronomic products. Quality indicators, storage conditions and terms of implementation. Assortment and features of the technology of making sandwiches.

4. An assortment of sweet dishes. Compotes, kissels. General rules of preparation. Quality indicators, storage conditions and terms of implementation.

5. How much gross weight beef would be required to serve 66 servings of fresh cabbage soup, with a boiled meat rate of 25g per serving?

6. How many pieces of cheesecakes with cottage cheese weighing 75 g can be prepared from 5 kg of yeast dough? How much flour with a moisture content of 16.4% will be required to prepare a given amount of dough?

Option 6

1. Dishes of stewed and baked fish. Cooking technology, recommended sauces and side dishes. Indicators of the quality of prepared dishes.

Importance of sauces in nutrition. classification of sauces. Technological parameters of sautéing vegetables and flour for making hot sauces. Technology of preparation of broths for hot sauces.

3. Cold snacks from eggs, cottage cheese and cheese. Range. Cooking technology, design rules. Requirements for quality, storage conditions and terms of implementation.

4. The range of flour dishes sold at catering establishments. Technology for preparing dough for various types (pancakes, pancakes, dumplings, dumplings). Submission rules, quality indicators.

5. Determine the gross weight of the chilled beef tongue for preparing 25 servings of the Boiled Tongue with Garnish dish in a restaurant.

Determine the cake, cake, the amount of flour with a moisture content of 14.9% and water for cooking 5 kg of homemade noodles in 1 column.

Option 7

1. Dishes from non-fish products of the marine industry. Range. Features of preparation, presentation and presentation. quality requirements. Implementation period.

2. Assortment of dressing soups. The technology of cooking cabbage soup, borscht. The order of laying products with different acidity. What are the differences in the technology of cabbage soup and borscht with potatoes and fresh and sauerkraut? Draw up a technological scheme for the preparation of soup "Shchi daily".

3. Salads and vinaigrettes. Assortment, rules for cutting components, portioning, design, serving. How is serving salads for banquets different? Storage conditions and terms of implementation.

4. What are flour dishes and flour products? The technology of making yeast dough in a non-dough way. Physico-chemical processes occurring during kneading, fermentation of dough. Quality indicators of matured dough. List defects, yeast dough and possible ways to eliminate them.

5. How much cocoa, sugar and sweetened condensed milk will be required to prepare 150 servings of cocoa with milk? Serving yield 200g.

6. How many pies fried with carrots and an egg weighing 75 g can be prepared if there are 15 kg of carrots in the dining room (February)?

Option 8

1. Dishes and side dishes of fried and baked vegetables. Classification, assortment, technology of preparation of individual dishes. What are the characteristics of side dishes and vegetable dishes? Sauces recommended for serving vegetable dishes.

2. Assortment of dressing soups. Technology of preparation of hodgepodges and pickles. What is common and what is the difference between the technology of their preparation, design and presentation? Quality indicators, storage conditions and terms of implementation. Draw up a technological scheme for the preparation of soup "Homemade Solyanka".

3. An assortment of cold dishes and snacks from fish and non-fish aquatic raw materials. Features of preparation, design, serving dishes, including custom-made, banquet, branded. Requirements for quality, storage conditions and shelf life.

4. Technology of preparation of yeast dough by sponge method. Physico-chemical processes occurring during kneading, fermentation of dough. Quality indicators of matured dough. What is the difference between the dough prepared in the sourdough method from the non-dough? In what cases is sponge dough used, and in which non-dough dough?

5. Determine the number of eggs weighing 41 g needed to prepare the dough for 100 servings of Moscow dumplings.

6. Determine the amount of products for making 80 servings of pancakes in 1 column if skimmed milk powder was used? Bring the calculations to the technological map.

Option 9

1. Dishes and side dishes from boiled and poached vegetables. Rules for cooking vegetables with different colors. Assortment of dishes, rules of cutting, serving. Sauces recommended for serving vegetable dishes.

2. Technology for making clear soups. What is the purpose of clarification of broths? What are the ways to clarify meat broth? How and with what is it recommended to serve clear soups? Draw up a technological scheme for the preparation of soup "Clear chicken broth".

3. Banquet meals and snacks. Assortment, appointment. Features of portioning, design, serving. Requirements for quality, storage conditions and terms of implementation.

4. Assortment of yeast dough products. Physical and chemical processes occurring during kneading, fermentation, baking, storage of flour products. Baking modes. List defects in finished products and justify the reasons for their occurrence.

5. 20 servings of mashed potato soup are sold daily in the canteen. How many kilograms of potatoes were used for this during February?

6. Determine the baking, baking products, the amount of flour with a moisture content of 12.6% and water to prepare 100 pieces of kulebyak from yeast dough weighing 500g.

Option 10

1. Classification, assortment of dishes from baked vegetables. Features of cooking, decoration, recommended sauces. Terms of storage and conditions of sale.

2. Puree soups. Assortment, features of preparation, serving. Quality indicators of finished soups, storage conditions and terms of implementation. What are the characteristics of making rice soup? Draw up a flow chart for the preparation of this soup.

3. Importance of cold dishes in nutrition. Cold dishes and snacks from vegetables. Assortment, importance in nutrition. Cooking technology (give a few examples), storage conditions and terms of implementation.

4. Technology for making unleavened puff pastry. Assortment of products from it. Physical and chemical processes occurring during kneading, baking dough, storage of flour products from puff pastry. Baking mode. quality requirements.

5. Determine the gross mass of whole whitefish needed to prepare 66 servings of salad - a fish cocktail in a restaurant.

6. Determine the amount of dough required to prepare 300 pieces of cheesecakes weighing 50 g. How much flour with a moisture content of 13.5% is needed to prepare them?

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23. Furs I.N. Technology of production of public catering: textbook / I.N. Furs - Minsk.: New knowledge, 2002. - 799s.

When serving second courses, the following sequence is followed: fish, meat, poultry and game, vegetables, cereals, eggs, cottage cheese, flour. The order of serving should not be violated in the absence of which the dishes are served in single and multi-portion dishes (Fig. 139.39).

. Rice 139. Serving second courses: a - kruniki; b - baked fish; c - chicken legs d - portioning chicken

Second courses are served only hot, so small porcelain plates for serving second courses are heated to a temperature of 40-50 °. FROM

Second courses can also be served in metal dishes, in which hot dishes are well warmed up. Some of them are cooked and served in the same dishes on the table, it is placed on a front plate covered with a paper napkin. Metal utensils get very hot, so the waiter should only take it with a handbrake. To decompose the dish, place a table fork and spoon on top so that their handles protrude beyond the edge of the dish. When serving dishes in multi-portion dishes, the table is served with small porcelain plates, table or fish knives and forks. For fish dishes, in the absence of fish sets, you can put two forks and slicers.

Dishes served in a portioned frying pan (Russian-style baked fish, meat hodgepodge, scrambled eggs) can, at the request of consumers, not be transferred to a small plate

Some dishes are served in pots (home-style roasts), they are placed on the table on a front plate covered with a paper napkin. Put a spoon on the plate for decomposition. The table is served with small dinner plates and dinner sets.

Salads, pickled fruits, vegetables for main courses are served in a salad bowl. It is placed to the left of the dish, decomposition sets (spoon, fork) are placed on top. Special decomposition kits facilitate and speed up the maintenance process.

The sauce is served in gravy boats on a front plate, on which a teaspoon or dessert spoon is placed.

Table 115 describes in more detail the rules for serving second courses.

Table 115

REGULATIONS. INNINGS. Second courses *

name of the second course		Utensils for serving second courses	Decomposition kits
Fish boiled with garnish	Portions of fish boiled in a spicy broth Served with boiled potatoes Serve separately Polish or Dutch sauce	Porcelain oval dish or oval lamb on a side plate, round lamb for potatoes,	canteens
Fried fish	Portioned pieces of fish, breaded with flour and fried in oil Garnish - fried potatoes, vegetables, boiled with fat Sauce (red main, tomato, tomato with vegetables) is served separately	Porcelain or cupronickel round (oval) dish, metal gravy boat on a front plate, on which a teaspoon is placed with the handle to the right. Left - a plate for bones	canteens
Fish in dough	Fish fillet sticks are marinated for 20-30 minutes with the addition of vinegar, spices, herbs, oil; immersed in liquid dough (batter), deep-fried Separately, mayonnaise sauce with gherkins or tomato	Metal oval dish Metal gravy boat for tomato sauce (porcelain for mayonnaise sauce) on a front plate on which a teaspoon is placed with the handle to the right	canteens
Moscow baked fish	Portion pieces of fried fish baked in sour cream sauce with sliced boiled potatoes, boiled egg, fried mushrooms, sautéed onions	Portion cupronickel frying pan on a front plate	A spoon and a fork

Continuation of the table 115

name of the second course		Utensils for serving second courses	Decomposition kits
body of fish	Minced fish stuffed with onions, boiled eggs and mushrooms, formed in the form of a half-moon, breaded in breadcrumbs and fried in butter Garnish - fried potatoes, green peas Tomato sauce is served separately	cupronickel oval dish A metal gravy boat on a front plate, on which a teaspoon is placed with the handle to the right
Meat, boiled tongue with garnish	Portion pieces of boiled meat (tongue) with boiled potatoes, crumbly cereals, boiled vegetables, mashed potatoes Sauces - red main, white with egg	Two metal round lambs (for the main dish and side dish) on a front plate or cupronickel oval dish A metal gravy boat on a front plate, on which a teaspoon is placed with the handle to the right	Table spoon and fork, teaspoon
Poultry, game, boiled rabbit	Boiled carcasses are cut into portions Garnish - crumbly cereals, green peas, boiled potatoes For ducks and geese - stewed cabbage, baked apples	Round metal lamb on a stand plate garnish can be served separately on a round dish	Spoon and fork
Meat fried	Fried portions (1-2 per serving) Garnish - potatoes boiled in milk, complex side dishes, boiled beans	cupronickel oval dish with garnish	Spoon and fork
Beefsteak with onions	Portion of fried tenderloin with a side dish of fried onions (fries) Garnish - fried potatoes or french fries, cut into circles, slices	cupronickel oval dish or portioned frying pan on a taganchik with hot coals	Spoon and fork
Fillet in sauce with garnish	Portion of fried tenderloin, poured with wine sauce Garnish - french fries	Fillet - in a round lamb on a front plate, garnish - on a portioned frying pan on a front plate	Spoon and fork
rump steak	Portion breaded in breadcrumbs fried piece of meat Served with vegetables or fried potatoes		Spoon and fork
Cutlets natural	Loin of beef, pork or lamb, sliced with rib bone Fried cutlets served with a side dish of vegetables and fried potatoes	Porcelain (cupronickel) oval or round dish	Spoon and fork

Continuation of the table 115

name of the second course		Utensils for serving second courses	Decomposition kits
Stewed meat	Portioned pieces of meat, cut off from a large piece of stew, poured over with their own sauce Garnish - potatoes or pasta, various vegetables, crumbly cereals		Spoon and fork
	Stewed in broth lamb, potatoes, onions stuffed with tail fat with peppers and greens of eggplant and tomatoes	Single or double serving clay pot on a serving plate
	Pickled pieces of meat fried on a spit Garnish - fresh tomatoes, green onions, parsley Separately, serve tkemali or spicy tomato sauce	Porcelain oval or round dish A metal gravy boat on a front plate, on which a teaspoon is placed with the handle to the right	Than, fork
beef stroganoff	Sauce dish of finely chopped meat fried with onions and seasoned with sour cream Garnish - fried potatoes	For meat - a round lamb on a front plate, for a side dish -
	Sauce dish, which includes meat cut into cubes, stewed in tomato sauce with onions and garlic, fried potatoes and pickles	Round lamb on a platter
	Small pieces of lamb stew with rice, tomato and onion	Round lamb on a platter
Tobacco chickens	Chicken fried in a pan under pressure Garnish - salad or pickled vegetables with garlic sauce	Porcelain (metal) dishes or small dinner plate, salad bowl on a front plate Metal gravy boat on a front plate, on which a teaspoon is placed with the handle to the right Bowl with warm water and a slice of coy lemon on a front plate, linen napkins	Table spoon and fork, teaspoon
Poultry, game, rabbit fried	Portions of poultry, game, poured with juice obtained from frying and oil, with a garnish of fried potatoes Salad and cucumbers are served separately		A spoon and a fork
The Kiev's cutlets	Chicken fillet with bone, stuffed with a chilled piece of butter, breaded with double breading and deep fried Garnish - julienned fried potatoes, green peas	Metal or porcelain dish, salad bowl on a front plate	A spoon and a fork

Table ending 115

name of the second course		Utensils for serving second courses	Decomposition kits
Fried vegetables	Vegetables fried in a skillet	Porcelain round dish
Baked vegetables	Vegetables baked in a pan	Portioned frying pan on a stand plate
Boiled cauliflower	Cauliflower boiled whole start Sugar-butter or hollandaise sauce served separately	Lamb on a platter A metal gravy boat on a platter on which a teaspoon is placed with the handle to the right
Green peas, canned corn	Green peas, canned corn, warmed up in a lamb or a portion pan
	Asparagus sticks boiled in salted water, laid out on an asparagus grill. Served separately with hollandaise sauce or breadcrumbs.	Grid for asparagus on a serving plate A metal gravy boat on a front plate, on which a teaspoon is placed with the handle to the right	Spoon and fork or tongs for decomposing asparagus
Vegetables in milk sauce	Vegetables cut into cubes and boiled with milk Seasoned with oil	Round lamb or serving pan on a serving plate
Potato croquettes	Boiled mashed potatoes with butter, shaped into balls, pears, cylinders Mistressed with flour, breadcrumbs, deep fried Can be served with sauces - tomato or mushroom	A metal dish or serving pan on a platter A metal gravy boat on a platter on which a teaspoon is placed with the handle to the right	Table spoon and fork, teaspoon
Vareniki baked in sour cream	Dumplings filled with sour cream, baked	Ceramic pot on a base plate
Casseroles	A dish made from chopped or pureed products baked on a baking sheet or pan Sauce is served separately	Porcelain round dish A metal gravy boat on a front plate on which a teaspoon is placed with the handle to the right
Fried eggs with bacon, sausage	Pan-fried eggs with sliced sausage or bacon	Portioned frying pan on a stand plate	A spoon and a fork
	Eggs mixed with milk, fried in a pan	Frying pan on a serving plate	A spoon and a fork

*. Before serving the second courses, the table is served with dinner sets (with the exception of fish dishes, for which the table is served with fish sets) and small dinner plates

The assortment of second hot dishes is diverse both in terms of the types of products and the methods of their culinary processing. Before serving the second course, the waiter removes the used dishes from the hot appetizers or first courses, cutlery and, with the permission of the customer, the remaining appetizer from the table. Then he additionally sets the table in accordance with the order with cutlery or fish utensils. If fish and meat dishes are ordered, then they should be on the table. Two appliances (fish and tableware).

If the guest ordered a dish of live fish or another dish prepared with a carcass, payment is made after they are weighed and the cost is determined.

Hot dishes are released from production in metal dishes - on a single-portion or multi-portion dish, a la carte or in a lamb, as well as in ceramic dishes. Dishes can be served in different ways: the main product, sauce and side dish - on one dish; main product and sauce - on one dish, and a side dish separately; the main product, sauce and garnish - in a separate bowl. Depending on the assortment of second courses, side dishes and sauces for them can be sold hot or cold; hot - in metal dishes, cold - in porcelain.

When serving hot dishes, the waiter pays attention to their temperature. The temperature of second courses in canteens and snack bars is 60-65°C, in restaurants - 85-90°C. To maintain the required temperature when serving hot dishes, the waiter brings warmed up small table plates from the distribution on a tray along with the dishes.

Serving of second courses is carried out by the French, English, Russian or European method.

Below are the features of serving some second hot dishes.

Boiled fish, Polish or Dutch sauce - a portioned piece of boiled fish is released in an oval ram with a lid. A side dish - boiled potatoes in a barrel - is placed in a round ram, sprinkled with herbs during the holidays. In cupronickel gravy boat they bring Polish or Dutch sauce.

Having received the dish in the dispenser, the waiter goes to the auxiliary table, removes the lid from the oval ram and puts it with the recess up on the tray, then shows the dish to the visitor, holding it on his left hand on the handbrake, which covers not only the palm, but also part of the sleeve. After the show, the dish and garnish are laid out on plates on an auxiliary table and served on the right side. On the left, put the sauce with your left hand.

steam fish - sterlet stewed with a ring for banquets, or a portioned piece stewed under fish steam sauce - they are released in a multi-portion or single-portion lamb, and in a round lamb - boiled potatoes in barrels. On vacation, the fish is decorated with slices of peeled lemon, boiled porcini mushrooms or champignons, crabs or shrimp, poured with steam sauce. They shift the steam fish on the utility table and serve it on the right side (Fig. 40).

Royal sturgeon - Portioned pieces of sturgeon are stewed in wine sauce with the addition of grained caviar. Served in an oval ram with a lid, garnish - boiled potatoes - in a round ram. On the auxiliary table, they are transferred to a warmed small table plate, first a side dish, then sturgeon in sauce. Submission method - English.

Fish fried with green butter (colbert) - portioned pieces of deep-fried fish (in the form of a figure eight) are brought on an oval cupronickel dish with french fries. A circle of green oil is placed on the fish, a slice of lemon is placed next to the dish, decorated with a sprig of greens. The dish is served on a roll. Separately, tomato sauce is served in a cupronickel gravy boat or in porcelain - mayonnaise sauce with gherkins (tartar), placed on the left.

Fish fried in dough (orly), brought on a cupronickel dish covered with a paper napkin, along with a slice of lemon and French fries. Tartar sauce is served separately in a porcelain gravy boat. The dish, having shown the guest, is shifted on the auxiliary table into a warmed small table plate. On the table, first put a plate with fish on the right, and then a gravy boat on the left. Orly fish can be served as a carry-on.

Grilled fish - a portioned piece of fish fried on a metal grill of an electric grill is brought on a heated oval cupronickel dish along with a side dish - deep-fried potatoes, a slice of lemon. Served by the English or European method. Separately, in a gravy boat, mayonnaise sauce with gherkins is served, placed on the left.

Fish fried on a spit - portioned pieces of fish, fried over an open fire in barbecue ovens, are removed from skewers, slightly trimming pieces of fish along the length of the skewers, and placed on oval cupronickel dishes. Garnish - whole tomatoes, onions, cut into rings, green onions with skewers, lemon slices - bring on a snack plate. The dish is served on a roll. At the same time, a side dish, released separately from the main product, can be put on the table before serving, putting a device for unfolding to it. Tkemali or tartar sauce is served as a carry-on or put on the table.

Spicy original skewer - even strips of salmon are marinated in mayonnaise sauce with lemon juice and spices, rolled up and strung on skewers, alternating fish roll, peeled shrimp or crayfish neck, a piece of pineapple or tomato, fried in a pan. Two skewers are released from production on a warmed small table plate with a slice of lemon, herbs, olives, black olives on a lettuce leaf. Served in European style. Shrimp or tartare sauce is served in a porcelain gravy boat, placed on the left.

Fish baked in sour cream sauce with mushrooms (in Moscow), - prepared portioned pieces of fish are fried and baked on an oval metal dish with sour cream sauce, slices of fried potatoes, boiled porcini mushrooms, fried onions and slices of boiled eggs. Served in the Russian way. The device for layout is a fish shovel.

Mussels baked with tomato sauce. Poached mussels are fried together with onions, put on a portioned pan and baked with slices of fried potatoes in tomato sauce, served according to the Russian method. A serving pan is placed on a snack plate to the right of the guest. For layout use a tablespoon.

Sea scallop fries. Deep-fried scallop slices are brought on an oval cupronickel dish stacked in a pile with french fries, sprinkled with herbs. The dish is served on a roll.

Crabs with rice and hollandaise sauce with cream or tomato sauce with vegetables. Poached rice is placed on a small table plate, boiled crabs are placed on top. Sauce is served separately in cupronickel gravy boat. Service method - European. In his right hand, the waiter holds a plate with a handbrake, and in his left hand, a gravy boat on a patty plate with a carved paper napkin. On the right, with the right hand, they put a plate with a dish, and on the left, with the left hand, a gravy boat. The teaspoon is located in front of the gravy boat with the handle to the right.

Shrimps baked with sauce. Shrimps are baked in a portion pan with fried potatoes and sour cream or milk sauce, grated cheese. The pan is placed on a snack plate, a tablespoon is placed in front of the handle to the right. Served in the Russian way. The table is served with a fish utensil.

Fried lobster with seafood mousse. Lobster necks are fried, placed in the center of a small dinner plate and the seafood sauce is released from a pastry bag. Served in European style.

Grilled lobster. Pieces of lobster, fried in an electric grill, are placed on a small table plate with mussels poached in cream and fragrant spices. Served in European style. The table is served with a fish utensil.

Lobster boiled. The necks of boiled lobsters are placed on a small table plate and served with a slice of lemon, carambola and a sprig of greens.

When serving seafood dishes, the table is served with a fish utensil.

Before serving hot dishes of meat, poultry and vegetables, the used small dinner plate and fish utensils are removed from the table.

Natural beefsteak, fillet, langet with garnish served in the French way. A heated small table plate is placed in front of the guest with the help of a handbrake. The waiter approaches the guest from the left and transfers a portioned piece of fried meat along with a side dish from an oval metal dish to a small dinner plate so that the main product is closer to the guest, and the side dish is on the opposite side. The table is served with cutlery.

Fillet Ataman with potatoes (rustic style). Fillet with fried potatoes and french onions is served on a cast-iron skillet set on a charcoal cart. The taganchik is placed on a small table plate. Served in the Russian way. A warmed small table plate is placed in front of the guest, and on the right is a taganchik with fillets and a device for laying out (table spoon and fork).

Escalope of veal or pork served on a crouton (a slice of wheat bread toasted in butter) 2 slices per serving on an oval metal platter with fried potato garnish or an elaborate garnish. The service method is French.

Lamb on ribs Withrice and vegetables. Fried lamb is served on a warmed small table plate along with vegetable cubes (carrots, onions, beets, celery, zucchini) fried and seasoned with tomato sauce and stewed rice. Garnished with grilled fresh red pepper, pickled garlic and herbs. Served in European style.

Fillet in duck liver sauce served in a round lamb on a crouton. Fried fillet is placed on the crouton and poured over with duck liver sauce. Separately, potatoes baked with cheese and vegetables are served in a portioned frying pan. The service method is English.

beef stroganoff brought in a round ram. Separately, fried potatoes made from boiled potatoes are served in a portioned pan. It is more convenient to shift this dish on the auxiliary table: first - a side dish, then the main dish. A plate with food is placed in front of the guest on the right.

Karski shish kebab served fried in one piece over an open fire on a skewer with half a lamb kidney and a medium-sized tomato. Separately, in a salad bowl, placed on a pie plate with a carved paper napkin, a side dish is served (green onion, chopped with skewers, or onion rings, lemon slices, greens). Tkemali sauce or Southern sauce, barbecue, pomegranate juice is served in a porcelain gravy boat, dried barberry - on a rosette.

Having shown the kebab to the guest, the waiter shifts it on the auxiliary table, using the following technique. With a fork or a blunt part of the knife, the kebab is shifted to the skewer handle, then the kebab is removed and put on a plate. When removing the kebab from it, the skewer is kept in a horizontal position with a slight inclination in relation to the plate. The plate is served with the right hand, and the garnish and sauce are placed with the left. The service method is English. Likewise, they serve Caucasian shish kebab, kebab.

Meat, stew inpot under the puff, they put the table on the right on a snack plate covered with a paper napkin, put a wooden spoon in front for layout. The waiter carefully cuts the puff with a knife, puts it on a plate. Puff is used instead of bread. The dish from the pot is transferred to a warmed small dining plate.

Steam chickens released in an oval ram with steam sauce; stewed rice is served separately in a round ram. The dish is shifted on the auxiliary table on a heated small table plate and served on the right with the right hand. The service method is English.

cutlets fromChicken Kiev brought on a cupronickel dish on croutons with potatoes pie and green peas in tartlets. A papillot is put on the bone. It is more convenient to shift the dish on the utility table. When serving, you should warn the guest that the cutlet is stuffed with butter and cut it carefully; closer to the bone, a puncture is made with a fork, allowing the oil to partially flow out, then cut off in pieces, starting with the sharp part of the cutlet. The service method is English.

tobacco chickens brought on an oval cupronickel dish. Having shown the dish to the visitor, the waiter transfers it to a heated small table plate and puts it on the table in front of the guest on the right with his right hand. Separately, on the left, a side dish is served in a salad bowl on a pie plate with a carved paper napkin and a tablespoon for layout. Garnish - tomatoes, green onions or pickled onions, cut into rings, a slice of lemon, sprigs of greens. Tkemali sauce in a porcelain gravy boat or garlic sauce in a cupronickel gravy boat on a pie plate with a carved paper napkin and a teaspoon are placed on the left. To the right of the guest, for rinsing fingers, they put a vase with acidified warm water on a snack plate with a linen napkin folded in an envelope.

Foie gras (French - fatty goose liver) from goose liver in raspberry sauce. Escalopes made from goose liver are fried and placed on a warmed small table plate, garnished with lettuce. Escalopes are poured with hot raspberry sauce and garnished with fresh raspberries and herbs. Delivery method - European.

Chicken wings with bananas. Marinated chicken wings are fried and placed on a warmed small table plate, garnished with poached vegetables and fried banana slices. Fruit sauce is served separately in cupronickel gravy boat. Delivery method - European.

Fried duck breast with orange sauce. The fried duck breast is cut into pieces, placed like a fan on a warmed small table plate, poured with hot orange sauce on top. A side dish is placed nearby (boiled broccoli, beans, a baked apple stuffed with cranberries). Garnish with orange slices and herbs.

Chicken legs stuffed under lingonberry sauce. Bones are cut from the legs, stuffed with spices, seasonings, apple slices, chopped nuts, shaped into sausages, fried, smeared with thick lingonberry sauce and baked. The remaining sauce is combined with cream. First, a side dish is placed on a heated small table plate - rice poached with green peas and basil, then baked chicken legs, which are poured over with the remaining lingonberry sauce with cream. Service method - European.

Chakhokhbili from chickens brought in a round ram. Transferred to a utility table. They put it on the dining table on the right, and on the left, lavash is served on a pie plate.

Fried game (grouse, partridge, quail) are served on a cupronickel dish as a whole, garnished with pickled fruits, lingonberries in a salad bowl, put on a pie plate with a carved paper napkin and a tablespoon for layout. Serve lingonberry or cranberry jam separately in socket with a teaspoon.

Second vegetable dishes classified as vegetarian. Vegetarian food has deep traditions and a rich choice. Scientists have proven that a low intake of fats, carbohydrates, and therefore fewer calories, reduces the risk of various diseases. Spices and seasonings are used to enrich the taste of vegetarian dishes. Vegetable dishes are cooked boiled, stewed, fried, stewed and baked, which determines the peculiarities of their serving.

Rustic carrots. Slices of boiled carrots are placed in a round ram, poured with a thick milk sauce and placed on the table on the right on a snack plate with a tablespoon for unfolding. The table is served with a warmed small dinner plate. They eat with a table fork, which is placed on the right.

boiled cauliflower released on a round cupronickel dish or in a round ram, which is placed on a snack plate with a linen napkin folded in an envelope. They shift the dish on the utility table onto a small table plate and serve it to the right. Separately, in a cupronickel gravy boat, placed on a patty plate, breadcrumbs or hollandaise sauce is served. The table is served with a table fork for the visitor, which is placed on the right.

Broccoli with lemon and nuts. Broccoli is steamed, placed in a round ram and poured over with a thick sauce prepared on corn starch with lemon juice, sugar, zest and butter. Sprinkle with chopped walnuts on top, decorate with herbs. Submission method - Russian.

boiled asparagus brought on a wire rack covered with a linen napkin. The grate is placed on an oval cupronickel dish or tray, on which a napkin is laid. The table is served with a warmed small dinner plate. The dish is placed on the right, laid out with tongs. Asparagus is eaten with the hands (hard to hold on a fork). Serve hollandaise sauce with cream or egg sweet sauce separately. The gravy boat is placed on the left. To rinse the fingers after eating, they serve a glass vase with acidified warm water, which is placed on the right, or a warm, damp napkin on a plate.

Asparagus in orange sauce. Boiled asparagus is placed on a warmed small table plate, poured over with thick orange sauce seasoned with zest and butter. Delivery method - European.

Vegetable cabbage rolls bring in a round ram, 2 pieces per serving. The lamb is placed on a snack plate. Lay out with a fork and a spoon on a utility table. There should be a dinner fork on the dining table.

Peppers, zucchini, eggplant, turnips, stuffed tomatoesnye they bring it from production on a small table plate; when they leave, they pour it with sour cream sauce or sour cream with tomato. Delivery method - European. The table is served with a table knife and fork.

Omelets natural and stuffed released on a warmed small table plate. They put it in front of the guest on the right with the right hand. Place a fork and knife on the table first.

Cheesecakes, cottage cheese casseroles are often included in the lunch menu and released in heated small dinner plates, placed in front of the guest on the right. Separately, sour cream is served in a porcelain gravy boat, and hot fruit sauce - in cupronickel.

Pancakes with meat or cottage cheese brought on an oval cupronickel dish. Having shown the guest, they shift it with a spatula on a utility table into a warmed small table plate and put it on the right. Separately, in a porcelain gravy boat, placed on a pie plate with a paper napkin, sour cream is served and placed on the left. A teaspoon is placed on a plate with the handle to the right; the gravy boat handle is turned to the left.

Vareniki with cherries, cottage cheese served in a round ram with a lid. When on vacation, pour over melted butter. At the side table, the waiter removes the lid and leaves it on the tray. The lamb is placed on a snack plate with a paper napkin to the right of the guest. Spread out with a tablespoon. There should be a warmed small dinner plate and a dessert spoon on the table. On the left, sour cream is served in a gravy boat.

Pizza - first appeared in Naples, where spaghetti was created, a popular Italian dish. At first, the pizza was called Pizza Napoletana Verace, i.e. real Neapolitan pizza. It consisted of an ordinary flatbread topped with tomatoes, garlic, olive oil and oregano, then baked in an oven and sold on the streets. When pizza began to be made with cheese, a universal dish appeared, available to everyone.

Pizza Sicily . Pizza sauce is applied to the tortilla fried until golden brown, chopped tomatoes, tuna or salmon are added. Sprinkled with grated cheese. Decorated with fish slices, olives, sprinkled with oregano. After baking, the pizza is placed on a warmed small dinner plate. They put it in front of the guest. They eat with a table knife and fork.

Pizza Roman. Pizza sauce is applied to the fried tortilla, bechamel (milk) sauce is added, finely chopped ham, onion, sprinkled with grated cheese. Garnished with three slices of ham and olives. The method of serving baked pizza is European.