Not everyone knows where the cold room in the kitchen is organized and what it is. This is one of the main “nodes” in the institution of public catering. It is here that cold dishes are prepared. It is about:

• salads;
• meat, fish and vegetable platters;
• Different kinds of snacks (canapes, tartlets).

What is prepared in the cold shop? – Any foods and dishes that do not need heat treatment. In this area the drinks made in the hot shop are cooled – from compotes to teas.

This area is used for serving dishes, arranging them on plates and platters and designing decorations for them.

The ambient temperature in the shop is +14 Celsius, which is considered optimal for preservation of flavors and aromas of products used for salads and appetizers.

Differences of a cold shop from other shops

To understand what a cold shop is, you need to understand how it differs from other shops. In this area, they work with products that do not need additional heat treatment. Since they interact with the hands of kitchen workers, the shop must comply with certain sanitary standards.

In other shops, products are often subjected to heat treatment, in the cold shop it is not used, this is the main difference.

The main features of the cold shop

The cold shop is necessary for the preparation of dishes that do not require thermal exposure. When organizing it, it is important to remember that in the process of cooking food interacts with the hands of cooks and tools, after which it is not subjected to additional heat treatment.

There are a number of stringent requirements for the establishment of a cold shop, which are binding.

It is necessary to comply with all sanitary regulations, to separate the areas where the cutting of raw vegetables with the area of cutting of boiled vegetables.

Chopping areas of meat, fish and gastronomy must also be delimited.

Foods must be kept cold at a temperature of about +8 degrees.

All containers should be used only for their intended purpose, be sure to mark. This will simplify and speed up the work of cooks.

In addition, there are a number of requirements related to storage and handling products.

Salads and appetizers are prepared in small batches and stored for no more than 1 hour.

If the plan is a large banquet or buffet, for the preparation of part of the dishes used semi-finished products. Shredded foods are placed in a refrigerated chamber. Their storage time is limited to 6 hours.

Vegetables without skins in boiled form can be stored for 12 hours.

Ingredients that require low temperature storage are used as new dishes are prepared.

By following these rules in the organization of the work shop, you can avoid many problems.

The basic principles of the organization of the cold shop

The basic principles of the organization of the cold shop operation include:

• Creation of a technological line;
• Arrangement of the workplace;
• Preparation of the site.

Many people think that it is easy to cook cold dishes, as if it is a task that does not require any special conditions. Such an opinion is a delusion. Competent organization of the shop involves compliance with a number of requirements.

The first thing is to create a processing line, where raw and boiled vegetables are cut for further preparation of salads and appetizers.

Its presence saves time and improves the quality of the kitchen staff.

In addition, there is a place where boiled meat, fish and other products that are ingredients for snacks are cut. It is equipped with specialized equipment: boards for cutting food, knives, dishes for laying prepared ingredients and their subsequent placement in cold rooms.

The third location is needed to divide ready meals into portions and decorate them.

The process is carried out at a special refrigerated table, which has a chamber with auxiliary products: vegetable oil, sauces, herbs.

It is possible to reduce the time for serving dishes by placing shelves above the table designed to store cooking utensils – salad bowls, small and deep plates.

All establishments of public catering need a cold room, without it the work of cafes and restaurants will be incomplete.