Anyone who went to kindergarten will definitely have loved cottage cheese casserole, prepared according to a traditional recipe, since childhood. But you shouldn’t neglect other equally delicious casseroles, both with and without sweet fillings.

When preparing cottage cheese casserole, you shouldn’t limit yourself and you can show your imagination - add candied fruits or herbs. Here a lot depends on your taste preferences. If village cottage cheese appears in your house, then immediately start preparing the casserole - after all, it is from such cottage cheese that the most delicious casserole is made.

And believe me, no one will remain indifferent, unless, of course, everything is prepared according to the recipe and do not forget to put a little heat into the cooking process. It’s easy to prepare such a dish, just follow the recipe, prepare a good baking dish and have an oven, microwave or multicooker on hand. In short, we are moving, using cottage cheese casserole recipes, from classics to modern technologies.

The casserole can be served either warm (just cooked) or cooled. To emphasize the taste of the casserole, sour cream, jam or honey are usually served at the same time - it all depends on preferences.

Traditional cottage cheese casserole

This recipe is easy to prepare, but the recipe turns out very tender and incredibly tasty. Don't believe me? Try cooking and you will see for yourself!

For cooking we need cottage cheese 400g. But if you want a more tender option, then replace the cottage cheese with curd mass.

Also don't forget to add:

- sugar 3 tablespoons,

- semolina - 2 tablespoons,

- two eggs,

- sour cream - 2 tablespoons,

- vanillin to taste.

We mix all the ingredients (it is better to mix with a mixer or blender) - we get a mass that we will bake.

But first, let's prepare the mold: grease it with vegetable oil and sprinkle with semolina. And only after that carefully pour the resulting mass into the mold.

Using a spoon, level out our mass and spread a little sour cream on top.

Now put our casserole in an oven heated to 200 degrees for 40 minutes.

When the cottage cheese casserole prepared according to this recipe is ready, do not rush to take it out, but turn off the oven and open the oven lid slightly - this way the casserole will not lose its splendor.

When the dish has cooled a little and has not changed shape, feel free to take it out and treat your guests to a delicious sweet dessert.

Recipe in a slow cooker

Every girl dreams of eating sweets and not getting fat. You can also try . There is a way out of this situation, namely, prepare a steamed dietary cottage cheese casserole according to this recipe. This is not just a healthy dish, but also delicious. In this way, you will pamper yourself without harming your kilograms.

So, to create a dietary masterpiece called cottage cheese casserole, we need the following ingredients:

- this is low-fat cottage cheese 400 grams,

- two eggs,

- semolina - 3 tablespoons,

- low-fat kefir - 200 ml (but you need to be especially careful here - the amount of kefir depends on the consistency of the cottage cheese),

– sugar – 3 tablespoons

- and if you wish, you can add any filling to your taste (nuts, raisins, dried apricots, fruits).

First, mix kefir and semolina so that the semolina has time to swell. Prepare the filling: wash, cut. Now beat the eggs with sugar and add this mixture to kefir and semolina. Mix well. Next, add cottage cheese (it’s better if you pass it through a sieve - then the casserole will turn out without lumps and very delicate in structure). Once everything has been carefully moved, the next step is to add the filler.

Now pour everything into a steam container and turn on the “Bake” mode.

Once our cottage cheese casserole is ready, don’t worry about taking it out - give it time to brew with the lid closed. It is best to prepare this dish in the evening and leave the dietary casserole overnight in the slow cooker. And in the morning enjoy a delicious breakfast without extra calories.

Microwave recipe

We live in an age of technology, and microwave oven has already become an everyday word for us. Every day we heat or cook something in it. That's why this recipe for cottage cheese casserole was created.

It cooks quickly, and the result (cottage cheese casserole) is very tasty. To create this miracle, the dish requires:

– cottage cheese (9% fat) – 250 gr.,

- one egg,

- semolina - 1.5 tablespoons,

- sugar - 2 tablespoons,

- vanillin to taste and any filler you like (it is best to use raisins).

To lubricate the pan and the casserole itself, you also need:

- butter - 2 tablespoons,

- sour cream - 2 tablespoons.

Mix all the ingredients and let them sit for 5-10 minutes.

Meanwhile, prepare a baking dish in the microwave. Grease it with butter. Now carefully pour the mixture into the mold and spread sour cream on top. Don't forget to sprinkle some more butter on top. Now you can put the mold with the mixture in the microwave and prepare our cottage cheese casserole for 10 - 15 minutes.

You should get a golden brown crust, which gives us a sign that the dish is ready and you can take it out. Now call the guests to the table, you can pour sour cream on top of the cottage cheese casserole and serve.

Cottage cheese casserole like in kindergarten:

We wish you bon appetit and creative ideas when preparing cottage cheese casseroles! Enjoy the cooking process itself and delight your friends and family with delicious cottage cheese casseroles.

The main thing is to put your love and a little warmth when preparing dishes. Then no one can resist your cottage cheese casseroles and will definitely try them. And believe me, everyone will be happy! Good luck!

If you are a rice lover, then you probably know that it is a versatile and healthy product. It allows you to diversify the menu not only with side dishes, pilaf and sushi, but also with various desserts. An example of this is rice casserole. The recipe may include various fruits and berries, both fresh, canned or dried. However, the option with meat, fish or vegetables also has every chance of becoming one of your favorites, so without delaying it, let’s try to prepare this unusual, satisfying and tasty dish.

Sweet rice casserole recipe

This version of rice casserole is made with raisins, but you can replace them with any berries or fruits, such as banana, currants or dried apricots. By the way, dried apricots go great with rice! You just need to pre-soak it and cut it into pieces. So, let's begin! We will need:

Half a kilo of cottage cheese;
- 180 grams of short grain rice;
- two eggs;
- five tablespoons of sour cream and sugar;
- 60 grams of light, seedless raisins.

Cooking technology

Pour water over raisins and set aside to soak. Boil the rice in lightly salted water until almost done and rinse it with warm boiled water. Beat cottage cheese and sour cream in a blender until creamy. We separate the egg into white and yolk. We set the white aside for now, it will be useful to us, and beat the yolk and another egg with sugar until smooth and combine with the curd mass. Add raisins, add rice and transfer everything into a baking dish. Bake in a preheated oven at 180 0 C for about an hour. Place on a nice platter, let cool and enjoy! If you are not a sweet tooth, you can experiment. Replace raisins in the recipe with minced meat, vegetables and herbs, because rice casserole with cottage cheese does not have to be sweet!

French casserole with cherries

Even if you have never been to France, after trying this dish, you can safely consider yourself a little French. After all, from now on, a sweet, cherry-smelling piece of Paris will always be on your table - a wonderful rice casserole, the recipe for which was invented by real Frenchmen! Let's get started. We will need:

Half a cup of short grain rice;
- half a liter of milk;
- four eggs;
- 75 grams of brown sugar (regular sugar will do too);
- about twenty cherries;
- ½ teaspoon salt;
- vanilla;
- butter for greasing the pan.

Cooking technology

Boil the rice in water for five minutes and drain it in a colander. Meanwhile, bring a mixture of a glass of water and one and a half glasses of milk to a boil. As soon as it boils, reduce the heat to medium and add rice. Cook it for about twenty minutes, stirring constantly, until the contents of the pan thicken and become viscous. Remove the porridge from the heat and let it cool slightly. For now, you can remove the pits from the cherries. When the mixture has cooled, add eggs one at a time, stirring thoroughly. Grease a baking dish, pour the rice mixture into it and place the cherries on top. Sprinkle it evenly with powdered sugar and set it to bake for about 45 minutes at a temperature of 180 0 C. All that remains is to cool our masterpiece. If you like this rice casserole, you can change the recipe for variety by including different fruits and berries, such as figs. It will turn out unusual and very tasty!

Lesson topic: “Cooking cottage cheese casserole”
Time: 6 hours
The date of the:
Venue: Educational laboratory
Lesson type: Lesson on the formation and improvement of skills.
Purpose of the lesson: Educational: To develop skills in preparing dishes from cottage cheese.
Developmental: Develop skills in preparing cottage cheese dishes using different cooking methods
Educational: To cultivate a desire to learn the profession and achieve high performance.
By the end of the lesson, each student will know:
– technology for preparing dishes from cottage cheese,
– safety precautions when preparing dishes from cottage cheese;
– sanitary requirements for preparing dishes from cottage cheese;
– quality requirements for cottage cheese dishes.
– rules for serving cottage cheese dishes.
Lesson method:
Training of work techniques and skills
Material and technical equipment of the lesson:
electric stove; oven; scales, pots of various capacities; frying pans, knives and cutting boards; sieve; rolling pins; skimmers; fun; dishes; bowls; gravy boats.
posters; scheme; cards for various purposes; tasting sheets; natural samples, dummies.
raw materials: cottage cheese, eggs, butter and vegetable oil, flour, sugar, etc.
DURING THE CLASSES
1. Statement of the topic and purpose of the lesson.
Useful tips
Products made from cottage cheese will taste better if it is first passed through a meat grinder or rubbed through a sieve.
- To prevent the cottage cheese from being sour, mix it with an equal amount of milk, and after an hour, drain it in a colander or cheesecloth.
- The cottage cheese may be raw. Wrap it in gauze or a napkin, place it on a board, and press it down with a weight. Excess moisture will drain out.
- At the first signs of souring of the cottage cheese, it should be processed into cheesecakes, casseroles, etc.
- Regular milk is absorbed by the body an hour after consumption by 32%, and kefir, yogurt by 91%, cottage cheese by 75%.
- It is better to store cottage cheese wrapped in a cloth moistened with salted water.

We advise you to remember
Milk for insomnia. The British drink a cup of warm milk before going to bed. Doctors have found that after drinking milk before bed, a person moves less during sleep and sleeps more peacefully. Especially in the second half of the night. Scientists have noticed that older people rarely wake up at night and sleep longer in the morning if at 20 o'clock, i.e. in the evening, drink a glass of warm milk.
This is interesting
Milk is quite a high-calorie product. There are more than 60 kcal in 100 grams. Half a liter of milk is enough to satisfy 1/3 of the body's daily energy needs. One liter of whole milk replaces 370 grams of beef or 700 grams of potatoes. And the calorie content of different types of milk is different, 1 kg of milk from a female deer is 272 Kcal, from a cow – 700, and from a female rabbit – as much as 1700 Kcal. The fatty milk of a female hippopotamus is about 2000 Kcal, and the fattest milk is that of a female whale.

2. Conducting introductory training on safety precautions when
carrying out technological operations during the preparation of cottage cheese, heat treatment.
Safety precautions when working with an electric stove
Safety precautions when working with cookware
Oven safety precautions
3. Familiarization of students with calculation, technological maps, and the Collection of recipes.
4. Explanation of the technological sequence, drawing up a technological diagram for preparing the dish.
5. Oral survey on the material covered with a presentation.

Card 1
Questions Answers
1. What should be done if the cottage cheese contains a lot of moisture?
2. How do you remove dumplings from boiling water?

3. What do you use to coat the casserole before baking?
4. What kind of breading is used for cheesecakes?

How thick is the dough for dumplings with cottage cheese rolled out?

What disease occurs when using unprocessed eggs? Pressed.

With a slotted spoon.

Sour cream or egg.

White flour.

1.5 – 2 cm.

Salmonellosis.

Card 2
Questions Answers
1. How are curd dishes classified according to serving temperature?

2. What are cottage cheese dishes served with?

3. What utensils and equipment are used for frying cheesecakes?

4. How thick is the curd mass for lazy dumplings rolled out?

5. For which cottage cheese dishes is boiling used?
6.
7. What is added to the curd mass for flavoring? Cold 12-14 0 C.
Hot 65 0 C.
Sour cream, jam, butter,
Sweet sauce

Frying pan, spatula

Vareniki.

Vanillin
Grated zest

Card 3
Questions Answers
1. What dishes use low-fat cottage cheese?
2.

3. How do lazy dumplings differ from dumplings with cottage cheese?
4.

5. What shape do cheesecakes have?

6. Cooking time for dumplings?

7. Lay out the casserole mixture in a layer...

8. Based on the type of heat treatment, cottage cheese dishes are divided into...

Syrniki
Casseroles
Vareniki
Lazy dumplings are prepared without dough.

Round-flattened.

Boiled
Fried
Baked.

6. Current briefing:
– preparation of workplaces and start of work;
– adherence to cooking technology;
– compliance with safety requirements;
– intermediate control of work performed;
– quality of execution;

– warning of possible errors;

Compliance with heat treatment;

– providing assistance to students when performing work;

– cleaning of workplaces.
7. Final briefing:
– message about the completion of the lesson goal;
– table setting;
– lesson analysis (analysis of typical mistakes, causes of defects, ways to eliminate them, what to pay attention to);
– analysis of students’ compliance with the safety rules of labor organization and workplaces;
– assessment of work in accordance with quality requirements (submission to a journal)
- homework.

In contact with

Classmates

Casseroles belong to the group of dishes that are united by one common process - baking. Essentially, anything that can fit in a baking dish can become a casserole.

The casserole can be prepared not only in the oven, it can easily be prepared even in a slow cooker. There are many answers to the question: “How to cook a casserole?” The casserole recipe can be based on absolutely any product that is in the refrigerator. You can prepare a meat casserole with minced meat, fish, and vegetables. Naturally, casseroles are not only single-component, they can also combine several different products, for example, potatoes with meat, or potatoes with mushrooms would be an excellent combination in a casserole. In addition to the main dish, the casserole can also be a dessert, so you can prepare a casserole from cottage cheese, pumpkin or rice.

Another advantage of the casserole is that it requires little time to prepare and often becomes a “lifesaver.” Potato, cabbage, zucchini, and carrot casseroles are an excellent option for vegetarians.

Ingredients:

100 grams of semolina;

½ glass of milk;

500 grams of cottage cheese;

80 grams of butter;

2 tablespoons starch;

A glass of sugar;

½ teaspoon baking powder;

100 grams of raisins.

Preparation:

Heat the milk and pour it into a deep bowl, add semolina to the milk, mix well and let stand for 35 minutes.

Meanwhile, soak the raisins in hot water for 10 minutes, then place in a colander to drain excess liquid.

Beat eggs with sugar, add butter, beat everything thoroughly with a mixer. Add cottage cheese, starch and baking powder to the eggs, beat everything well, add semolina with milk, raisins and mix everything well again.

Line a baking dish with parchment, grease it with oil and pour the curd mass into it. Place in the oven preheated to 180 degrees for 30 minutes until golden brown.

The casserole is ready.

Ingredients:

1 large eggplant;

4 medium potatoes;

2 onions;

300 grams of ham;

1 sweet pepper;

Fresh herbs;

2 processed cheese;

150 grams of mayonnaise;

100 grams of hard cheese;

3 tomatoes;

2 cloves of garlic.

Preparation:

Peel the potatoes and eggplants and cut them into slices. Grease the pan with butter and place the sliced ​​eggplant and potatoes on the bottom in an even layer. Top with diced onions and ham. We cut the sweet peppers into strips, the tomatoes into slices and spread them in an even layer on the ham.

In a separate bowl, combine mayonnaise, eggs, processed cheese, chopped herbs, garlic and pour into the mold. Sprinkle grated cheese on top and place in the oven for 50 minutes. Sprinkle the top of the finished casserole once again with grated cheese and chopped herbs.

“Nourishing” casserole with meat

Ingredients:

300 grams of minced beef (an alternative to minced meat can be sausages or boiled sausage);

3 medium potatoes;

1 tomato;

1 onion;

150 grams of hard cheese;

Sour cream or mayonnaise, 100 grams;

Salt, spices.

Preparation:

Break the egg into the minced meat, add salt and pepper and mix well.

Wash the potatoes, peel and cut into thin slices. peel and cut into rings, also cut the tomatoes into rings.

Grease a baking dish with oil, place potatoes on the bottom, salt and season. To ensure that the potatoes cook quickly and the casserole is juicy, you can pour the sauce on top of the potatoes, mix 4 large spoons of mayonnaise with 3 large spoons of water, add salt and pepper and pour it over the potatoes. Place a layer of onion on top of the potatoes, then minced meat and tomatoes. We make a mayonnaise mesh over the tomato, crush it with grated cheese and bake in an oven preheated to 200 degrees for forty minutes.

Casserole “Quickly”

Ingredients:

800 grams of frozen dumplings;

2 onions;

100 grams of hard cheese;

250 grams of mayonnaise or sour cream;

Salt, pepper, fresh herbs.

Preparation:

Peel the onion, wash it and cut it into medium cubes. Pour sunflower oil into a heated frying pan and saute the onion for three minutes until it acquires a golden hue.

Take a baking dish, grease it with oil and heat it slightly in the oven (a warm baking dish will not allow the dumplings to stick). Place frozen dumplings in a mold in one layer, add salt and pepper. Place fried onions on top.

In a deep bowl, beat the eggs with mayonnaise, salt and pepper and pour the resulting mass over the dumplings. Grind the cheese onto a coarse grater and sprinkle on top of the casserole.

Place the casserole in the oven preheated to two hundred degrees for forty minutes. The finished casserole is sprinkled with chopped herbs and served.

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• Introduction
• 1. Preparation of raw materials for production
• 2. Cooking technology
• 3. Rules for serving dishes and products. Quality requirements, storage conditions and periods
• 4. Recipe calculation
• 5. Organization of the work of the confectionery shop. Equipment: device, operating rules
• 6. Safety precautions
• List of used literature

Introduction

Public catering is a branch of the national economy that was, is and will be the most market-oriented area of ​​activity.

Nowadays, catering establishments are introducing new modern technologies that help improve the quality of culinary products.

This paper examines two products of culinary art: rum baba and cottage cheese casserole. These dishes came to us from European countries in the middle of the 17th century. But despite their “youth” they are extremely popular among many of our compatriots and guests.

The purpose of this work is to consider the method of preparing, serving and decorating dishes; study the recipes of dishes in detail and learn how to properly handle the equipment, and, finally, become familiar with safety precautions.

To achieve this goal, the following issues need to be considered:

• 1. Preparation of raw materials for production;
• 2. Cooking technology;
• 3. Rules for serving dishes and products. Quality requirements, storage conditions and periods;
• 4. Calculation of recipes;
• 5. Organization of the work of the confectionery shop;
• 6. Equipment and device, operating rules and safety precautions.

1. Preparation of raw materials for production

Baba

· flour

· sugar

· margarine

· eggs

· yeast

· milk

· salt

All products undergo primary and secondary processing. Flour and salt are sifted and only then used. Milk is boiled if it has not been pasteurized. The yeast is soaked in water for a few minutes.

Cottage cheese casserole

· cottage cheese

· semolina

· sugar

· eggs

table margarine

· crackers

· sour cream

All products undergo primary and secondary processing. The cottage cheese is rubbed through a fine or medium sieve. The cereal is washed in cold water, and then brewed with boiling water and cooled. Rusks are used to lubricate the surface of the baking sheet; it is not melted. Sour cream is used with medium fat content.

2. Cooking technology

Cooking technology Rum baba

Knead the dough, and at the end add margarine softened to the consistency of sour cream. Leave the dough to rise for 1 hour, then punch it down, add raisins and place it in a greased special pan at 1/2 height. Let stand for 20 minutes, then bake in a preheated oven for 30-40 minutes at 200 degrees. Remove the finished baba from the mold and let it cool. After about 6 hours, use a brush to soak the top of the product with liquid sugar syrup mixed with cognac, rum or vodka. After this, the rum baba can be covered with melted chocolate, marmalade or sugar icing.

Cooking technology: cottage cheese casserole

The pureed cottage cheese is mixed with flour or pre-brewed in water (10 ml per serving) and chilled semolina, eggs, sugar and salt. The prepared mass is spread in a 3-4cm layer onto a baking sheet or mold greased and sprinkled with breadcrumbs. The surface of the mass is leveled, greased with sour cream, baked in the oven for 20-30 minutes until a golden brown crust forms on the surface.

3. Rules for serving dishes and products. Quality requirements, storage conditions and periods

Baba

Rum baba is a sweet flour product. Served for dessert or as an independent dish for sweets. Served on a pie plate. You can decorate rum baba in various ways, but most often double impregnation is used: using a brush with liquid sugar syrup mixed with cognac, rum or vodka, after which the rum baba can be covered with melted chocolate, marmalade or sugar glaze. The requirements for dishes must be strictly observed. All products must be of high quality without defects, for this they undergo quality assessment by experts. It is necessary to comply with the conditions and terms of storage of raw materials.

· Flour - stored in dry, ventilated areas under normal conditions

· Eggs - at a temperature of +4°C, no more than 7 days.

· Margarine - stored in freezers for no more than 7 days

· Yeast - in freezers, month

Milk - in refrigerated rooms for no more than 2 days

· Salt - under normal conditions.

Cottage cheese casserole

Curd dishes are divided into cold and hot. Cottage cheese casserole is a hot dish (another name is boiled dishes). Table salt is added to hot dishes made from cottage cheese in the amount of 10 g per 1 kg of cottage cheese. When leaving, the casserole, cut into square or rectangular pieces, is topped with sour cream or sweet sauce. Cottage cheese products are stored at a temperature not exceeding 6°C for up to 36 hours.

4. Recipe calculation

Calculation of raw materials for making rum baba

Calculation of raw materials for productionmaking cottage cheese casserole

5. Organization of the work of the confectionery shop. Equipment: device, operating rules

Such workshops are provided at procurement enterprises that produce semi-finished products, and at public network enterprises (cafes, restaurants and canteens). Unlike small confectionery shops organized in public catering establishments, confectionery shops of procurement enterprises have greater capacity, are technically better equipped and therefore more profitable. The workshop produces a wide range of products from yeast, shortbread, puff pastry, biscuit and choux pastry, and also produces yeast, shortbread and puff pastry in the form of semi-finished products.

As a result of the re-profiling of the production of many procurement enterprises, which occurred in recent years, the production of confectionery and flour products was divided with the formation of confectionery and flour shops.

The technological process in a confectionery shop is carried out according to the following scheme: preparation of products --> preparation and baking of dough and products --> cooling --> finishing --> stacking --> cooling and storage --> transportation.

Raw materials are unloaded into daily supply storerooms (refrigerated and non-refrigerated). After sifting the flour and preparing the products, dough of all types is prepared and products from shortbread, puff pastry, choux and biscuit dough are cut and baked. The cooled products are finished with creams, jam or other finishing semi-finished products, placed in containers, cooled and stored in refrigerated and uncooled chambers of the finished products until sent on an expedition.

The workshop is equipped with equipment that corresponds to the technological processes taking place in it: mechanical - sifter, dough mixing machines, de-tippers, dividing and rounding machines, dough sheeters, machines for depositing dough pieces, beating machines, universal drives, complexes for cleaning bags from flour dust and dough crust; refrigeration - refrigerated cabinets of various capacities, tables with a cooled surface for rolling out and cutting shortcrust and puff pastry products, refrigerated collapsible chambers for storing food, semi-finished products (puff pastry, fillings, creams, syrups, etc.); thermal - ovens, automatic machines for frying pies, three-chamber bakery cabinets, frying pans, proofers, autoclaves, complexes with three-shelf cradles for proofing dough; auxiliary - production tables, mobile racks, stock shelves, section tables With refrigerated cabinet, cabinets for drying pastry bags, bowls for dough mixing machines, washing baths with mesh inserts.

6. Safety precautions

During human labor activity, interaction between the production environment and the body occurs. The impact of the production environment on the human body is determined by chemical, physical and biological factors. Factors in the production process and the external environment that can serve as a direct or indirect cause of impairment of human health, ability to work and performance are called industrial or occupational hazards. Compliance with safety precautions not only allows you to avoid unforeseen situations, but also reduces the degree of damage from them. At catering establishments, it is recommended to instruct workers on safety precautions, which helps reduce injuries, resulting in an increase in labor productivity.

Industrial sanitation can be divided into harmful production factors and industrial lighting.

Production factors by nature, actions are divided into: physical; chemical; biological; psychophysiological.

Physical	Chemical	Biological	Psychophysiological
Moving machines and mechanisms; splashes, metal sparks, electric current, extreme temperatures, high humidity, high levels of ionizing substances, noise emissions, vibrations	Carcinogenic substances that have a greater tendency to accumulate in the human body and cause genetic changes that appear in the next generation of a person	Pathogenic microorganisms: bacteria, fungi, viruses that cause severe diseases of the human body	Mental and psychological stress, hard work and monotony, emotional stress

Harmful production factors should not be considered as a permanent phenomenon inherent in this profession. By improving the technological process and improving working conditions, harmful production factors can be weakened or eliminated altogether. After all, if a technological process forces a worker to remain in the same position for a long time or leads to overstrain of individual systems and organs of the body, this can lead to so-called occupational diseases (which is also a harmful production factor). Typical diseases of catering workers include colds, cardiovascular diseases, varicose veins, and flat feet. Therefore, preventive measures in the field of public nutrition should be aimed at relieving the load on the muscular-osseous-ligamentous system, strengthening it and allowing the human body to freely move from one position to another. To do this, workers are recommended to sit for 5-10 minutes every 2-3 hours. It is also advisable to wear shoes with some orthopedic elements (recess under the heel, lining of the free arch), which prevent the foot from developing flat feet and also reduce foot fatigue.

Microclimate also has a great influence on human health. For normal and high productivity work in industrial premises, it is necessary that meteorological conditions (temperature, humidity and air speed) be in certain proportions. The Sanitary Standards for the Design of Industrial Enterprises (SN 245-71) and GOST SSBT 12.1.005-88 provide requirements for microclimate indicators and the permissible content of harmful substances in the air of the working area.

Optimal conditions: air temperature in workplaces is considered to be within 20-25 0 C, the limit of optimal relative air humidity in the warm period of the year is 30-60%, in the cold season - no more than 75%, air movement speed in the warm period is up to 0. 5 m/s, in cold and transitional periods - up to 0.3 m/s.

List of used literature

1. GOST R 50763-95. "Public catering. Culinary products sold to the population" - M, 1995

2. Collection of recipes for culinary products and dishes. - M.: Citadel-trade, 2005. - 725 p.

3. Standardization and product quality management: Textbook for universities / Shvandar V.A.-M., 2002

4. Tityunnik A.I., Novozhelov Yu.M. Soviet national and foreign cuisine. Ed. "Graduate School". - 1977, 240 p.

5. Commodity Science / Ed. Yu.B. Shatura. M.: UNITY-DANA, 2004

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