Serving temperature for second courses: basic rules, requirements and recommendations

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Eating is a process that allows you not only to fill the body with vitamins and nutrients, but also to get aesthetic pleasure. There are a number of specific rules according to which a certain temperature for serving second courses, desserts, soups must be maintained. In addition, special attention should be paid to the serving and sequence of dishes served to the table. Compliance with technological rules at catering establishments is controlled by special services.

How to Serve

Serving each type of food requires compliance with certain standards. Soups, borscht, broths, okroshka, cabbage soup and other liquid dishes are served in different bowls. This rule, unfortunately, is not always followed. First courses in their diversity are divided into main categories:

• Cold.
• Hot.
• Soup puree.
• Bouillon.
• Gas stations.

The serving temperature of various liquid foods depends ontheir varieties. So, the temperature of cold soups should not exceed 10-12 degrees. For hot first courses, the optimum serving temperature is 60 degrees. It is important to remember that the dishes for hot first courses must be warmed up.

The second hot dishes are much more varied than the first ones. They are distinguished not only by the methods of heat treatment, but also by the products from which they are prepared (fish, meat, vegetables, pasta, and so on). Each type of food has its own requirements for serving. The serving temperature of the second hot dishes is 65-75 degrees for canteens, snack bars, cafes, 80-90 degrees for restaurants.

Serving temperature for second courses

This process requires compliance with established standards. It is imperative to maintain the correct temperature for serving food, its serving, conditions and shelf life of finished products. The temperature for serving second courses according to SanPiN should not be lower than 65 degrees.

Serving is allowed both in ordinary plates, bowls, dishes, and in multi-portion dishes. Depending on the products used, as well as the consistency and technology of preparation, the serving option changes. For example, dishes without sauce are served on a preheated ceramic plate at a temperature of 65-70 degrees Celsius. Dishes with sauce are served in metal dishes at a temperature of 75-80 degrees.

Meat

There are special rules for serving dishes, depending on the set of products included in their composition. Inningsfish, meat and vegetable hot dishes are held according to established standards. The table must be served with cutlery and utensils provided for serving each type of food. Depending on the cooking recipe, you should choose the right containers in which food is offered to guests.

1. Fried meat is served on a cupronickel platter along with a side dish. A heated dinner plate is placed under the main course. Meat cooked in a whole piece should have a temperature of 65-70 degrees, while the temperature of the side dish is acceptable up to 60 degrees.
2. Beef stroganoff is usually served directly in a frying pan or under a round "ram". The side dish is served separately from the main course, as well as the additional sauce.
3. The rules for serving barbecue require the presentation of the dish on an oval metal plate. Pieces of meat must be removed from the skewer on a heated ceramic plate. Vegetable garnish is served in a salad bowl, sauce - in a ceramic gravy bowl. The barbecue is brought to the table directly from the grill, its temperature should not be lower than 80 degrees.
4. Cutlets, cue balls and minced meat dishes, in accordance with the norms, are served on a small dinner plate, preheated. Depending on the recipe, the garnish can be placed both on the main plate and on the additional one.
5. Fried poultry must be presented on an oval-shaped metal dish, croutons are used as a pillow for meat. Place the bird in portions on a small dinner plate along with a hot side dish.

BIn some cases, ceramic pots are used to serve meat dishes. Then it should be borne in mind that the temperature of the dish should not be less than 90 degrees.

Fish

The rules for serving second hot fish dishes have several important differences. They are also served in metal utensils, portioned frying pans, "rams", on small dining and snack plates. Boiled fish must be presented on a large platter along with a side dish of vegetables. Next, the fish is transferred in portions to a heated table plate. Cold sauce is served separately.

Baked fish fillet must be served in a pan with a side dish. Fresh vegetables are placed on the snack plate. The gravy boat should be brought to the table on a small pie plate along with a teaspoon. Fried fish, according to the requirements of SanPiN, is served in heated dining plates. The garnish is in a ceramic salad bowl.

When serving fish dishes, it is important to observe the required temperature regime. So, dishes from boiled or steam fish are served at a temperature of 65-75 degrees, for baked fish you need to provide 70-80 degrees. Boneless fillets are allowed to be served at a temperature threshold of 90 degrees.

Hot vegetable dishes

Unlike meat and fish, vegetables cannot be served on metal utensils. An exception is made only for a portioned pan, in which you can serve baked or fried vegetables as an independent dish. For hot vegetable side dishes, table and snack plates are used, less oftenceramic salad bowls. The dishes must be heated immediately before serving.

Separately, hot and cold sauces are served with vegetable dishes in porcelain gravy boats. Complex multi-portion dishes are served on large common plates with subsequent individual serving, laid out on a dining room or snack bar with warm dishes. The serving temperature of second courses and vegetable side dishes should not be lower than 65-70 degrees. High-level establishments require compliance with the temperature regime of 75-85 degrees.

First Submission Requirements

The serving temperature of the first and second courses is an important factor that catering establishments must take into account. Consider what rules exist for the first. The norms determine that clear broths and soups are served in special cups and bowls, which are placed on plates. Separately, croutons, pies, bread are served on a pie or snack plate.

Soups-puree must be presented in ceramic bowls. At the same time, they can be decorated with greens and croutons directly in portioned dishes. Dressing soups and borscht should be served in a classic deep plate, in addition, chopped greens can go in a small salad bowl, and sour cream in a porcelain gravy boat. A prerequisite for serving hot first courses is heated dishes and a temperature of at least 70 degrees.

Requirements for serving second courses

Before taking the second courses to the table, they clean (wash) used dishes and cutlery. If aa common dish is served, followed by dividing it into portions, taking it out in a large container. Heated dinner plates are placed in front of the guests and the dish is laid out in portions. The same rules apply for serving side dishes. The pre-cooked dish is taken out as a whole for display, after which it is divided into portions in the kitchen.

Dishes in frying pans are placed on warm snack plates, directly in front of the guests. Additionally, hot sauces are served in metal gravy boats, or chilled in small plates or special bowls. The requirements for serving second hot courses include compliance with the temperature regime, which may vary, depending on the recipe of the dish, its ingredients and the classification of the establishment.

Hot appetizers

Cold and hot snacks are often served to decorate banquets or any other festive feast. There are also certain requirements and rules for this food, the violation of which can significantly reduce not only the presentability of the dish, but also its taste.

Snacks are usually prepared in portions. You can also cut them into small pieces before serving, so as not to make it inconvenient for guests to use a knife. Snacks are served on a common dish with a spatula for shifting. Salads must be brought to the table after serving light sandwiches and canapes. The temperature for serving hot snacks varies depending on the recipe of the dish and can range from 50 to 70 degrees.

Hot food storage conditions

According to generally accepted standards, the serving temperature of the second meat courses (as well as vegetables and fish) must be strictly observed. However, the conditions under which food is stored before serving play an equally important role. Do not allow the finished dish to cool down and then reheat it. In a warm environment, the bactericidal microflora develops rapidly, making the dish unfit for consumption.

Dispensing tables in public catering are equipped with special utensils for storing hot dishes. Food warmers and saucepans with heating, maintaining the desired temperature, are heated before loading ready meals. The shelf life of food in such containers does not exceed 2-3 hours. Longer exposure of ready meals is unacceptable. At the same time, salads and cold appetizers are put out pre-chilled, not allowing storage in the finished form for more than 1 hour.

Serving sequence

There is a certain order according to which the dishes are brought to the table. First of all, you need to serve cold appetizers. It can be vegetable salads, meat or fish platter, caviar. Hot appetizers are served immediately after cold ones or along with them.

The next stage of serving is the first courses. Additionally, they take out bread, pies, pies, croutons. Chopped greens are offered in small plates, sour cream or cream - in gravy boats or serving jugs. After the first courses are served, dirty dishes are removed, cutlery is replaced, and the table is additionally served.

The assortment of second courses is varied. Depending on the food offered to guests, it can be useddifferent utensils. A difference in supply temperature is also allowed. After the second courses, they move on to serving desserts and drinks. There are also rules to follow here.

Desserts

Before serving sweets and drinks, dishes and cutlery are completely removed from previous dishes. Hot desserts are served in metal bowls or ceramic dessert plates. For cold dishes, all kinds of bowls, cups, bowls are used. The temperature for serving hot desserts, in accordance with the rules, should not exceed 75 degrees, and for cold dishes, the allowable temperature is 10 degrees.

In addition to desserts, sweet sauces, jams, confectionery creams, and chocolate icing are often served. For liquid hot products, metal or porcelain gravy boats are used. Cream and milk are served in jugs, jams and jams are served on a portioned or patty plate.

Tips & Tricks

Public catering establishments, selling ready-made products, must comply with the basic rules. At the same time, the serving temperature of the second courses requires careful attention. Due to the short shelf life of ready-made meals, they are prepared for the table immediately before serving.

The remaining products must be quickly cooled and stored in a refrigerator. Before the next serving, it is allowed to heat the dish to the required temperature. It is important to mark when storing for storage, where to indicate the cooking time and date.

Hot meat and fish dishes are being preparedjust before serving. This will help maintain their juiciness and excellent flavor. Cold desserts are prepared in advance, maintaining the necessary time for impregnation, infusion, and hardening. Hot sweet dishes can be stored in the form of blanks, which are brought to readiness before serving.