GASTRONOMIC PRODUCTS, gastronomy, is the name of a large group of food products High Quality, suitable for immediate consumption. Gastronomy comes from the Greek words “gaster” - stomach and “nomos” - law and means understanding the subtleties culinary arts. Gastronomic products include meat and dairy products, fish and canning products, as well as wine and vodka products. All these products are divided into the following main groups.

Meat gastronomy . The largest place in this group is occupied by sausages, including stuffed, boiled, sausages and wieners, semi-smoked, raw smoked, lightly smoked, liver, blood brawn, pates, meat loaves, pork, beef, lamb and other smoked meats. In addition, meat gastronomy includes meat cooking, as well as some types of canned meat.

Fish gastronomy - some types of salted fish, dried and baked fish, balyk products, caviar, fried lampreys, fish cooking, canned fish, etc.

Dairy gastronomic products - animal butter, cheese, cream, lactic acid products and canned milk. The largest share of dairy products is occupied by animal butter and cheeses. The group of dairy gastronomic products usually includes butter margarine, etc.

Canned vegetables and fruits - stuffed vegetables, sauteed canned food, vegetable caviar, fruit compotes and sauces.

Beverages alcoholic, low-alcohol and non-alcoholic, as well asseasonings , related gastronomic products (ready-made horseradish, ready-made mustard, mayonnaise, olives, etc.).

Main wholesale trade of gastronomic goods carries out the Main management of refrigerators and wholesale trade meat, butter and fish - Glavmyasorybtorg - Ministry of Trade of the USSR. Wholesale sales of beer, wine, vodka, liquor and vodka products, soft drinks are carried out by the sales bodies of the Ministry of Industry food products USSR through its wholesale offices and bases.

Retail trade of gastronomic goods run specialized gastronomic stores, gastronomic departments of universal and combined products. shops, as well as non-specialized shops and stalls (in a limited assortment). Moreover, quite a large assortment gastronomic goods are sold in public catering establishments - canteens, restaurants, buffets, snack bars (see Public catering).

Construction and equipment of grocery stores and departments . For stores and departments selling products. goods (including gastronomic), the following dimensions of production space are established (based on one workplace): dl. workplace front 2m; depth workplace 2.2-2.6 m, including the passage behind the counter 0.9 m; area of ​​premises for storing gastronomic goods 9 m2, incl. 4 m2 refrigerated; area for preparing for the sale of gastronomic goods 1.5 m2 for each workplace; in addition, there should be a washing room for equipment - 4-8 m2. For the acceptance of goods, an area of ​​10 m2 is provided for each entrance and for each receiving hatch of utility rooms. The standards also set the air temperature in trading floor+12°, the frequency of its exchange (per hour in the hood) is 1.5; in pantries for gastronomic goods, 10° and 1.0, respectively, and in pantries for fish products, 8° and 1.0. GOST approved special types of counters and cabinets for grocery stores and departments (Fig. 1 and 2).

Rice. 1. Refrigerated counters: on the left - a low-temperature counter type 4-KhPN, on the right - a counter with an open refrigerated display case type PV-1

Fig 2. General form food cabinet and cabinet section

The following equipment is recommended for trading gastronomic goods: commodity scales with weights (for each department, and in large departments - for each receiving hatch or section); desktop dial scales (or ordinary) with a set of weights; knives (one at a time) for sausages, smoked meats, cheeses, butter, separately salted and unsalted (Fig. 3)

Rice. 3. Gastronomic knife

Storage of goods . Gastronomic goods in stores are stored in specially designated dry, clean, equipped with ventilation units, refrigerated rooms (storerooms) in compliance with sanitary rules and instructions from the State Sanitary Inspectorate. Isolated pantries must be equipped for storing meat, fish, dairy products, cheeses and wine and vodka products. When there are no isolated premises, the placement of these goods is carried out taking into account the generality of the storage regime and the admissibility of the commodity proximity; they are stored for a short time (several hours). You cannot store strong-smelling goods (herring, smoked meats) near goods that easily perceive foreign odors (butter, sour cream, cottage cheese, milk, etc.). The storerooms must be provided with the required temperature and air humidity (see), as well as ventilation in accordance with the requirements for each group of goods (see Ventilation trading enterprises). A thermometer and a psychrometer (see Hygrometers) should be installed in every pantry, refrigerator, and counter for storing gastronomic goods to determine the temperature and relative humidity of the air. The air temperature should be as constant as possible, since sharp fluctuations impair the quality of goods. For proper air circulation, it is not recommended to place goods close to walls or directly on the floor, or tightly next to each other. The supply of goods to the sales floor must be carried out taking into account the order of arrival and the condition of the goods, as well as the deadlines established for its sale.

Particularly careful monitoring and control of storage conditions and terms of sale require perishable gastronomic goods - culinary products, milk, lactic acid products, liver and boiled sausages, etc. For these goods, the following conditions and terms of storage and sale are established (the terms are calculated from the end of the technological process manufacturing of products at the enterprise and include the time spent by products in transit, storage in warehouses and bases trading network, as well as the time the products are in stores before being released to consumers): hot smoked fish in stores where there is no refrigeration equipment - 6 hours; meat and fish jelly, meat and fish aspic, vinaigrette, vegetable salad with meat or fish, fish sausages, boiled crayfish, milk in bottles and flasks, chocolate milk, cream drink, cream, milk jelly, milk jelly, cream, fruit, soy cheese curds, soy milk - up to 12 hours; liver pate, fried and baked pies with meat, fish or offal, curd cheeses of all types, dairy diet products - yogurt, kefir, acidophilus, fat and low-fat cottage cheese, soy kefir (three-day starter) at a storage temperature not higher than +6° - up to 24 hours (the sale of all these products without refrigeration equipment is, as a rule, not allowed; the exception is hot smoked fish and pies; their sales period is 12 hours). The curd mass is sold within 36 hours (when stored at a cabinet temperature no higher than +6°; it is prohibited to sell it without refrigeration). Fried fish, boiled sausage, frankfurters and sausages, boiled meat hams can be stored for up to 48 hours; up to 72 hours The sales period has been extended (also in the presence of refrigeration equipment) for hot smoked fish, sour cream, cottage cheese (at a temperature not higher than +6°). Sausages, large dried and smoked fish, fish sausage are stored hung on tinned (stainless) hooks, with intervals for air circulation. Small smoked and dried fish - on the shelf, in the container in which it arrived. Barrels with salted fish products (in brine) are stored in a horizontal position, with slats laid under the bottom row and boards between individual rows of barrels. These fish products must be stored completely covered with brine. Barrels with pressed caviar are laid in a horizontal position, granular caviar - in a vertical position, with the stencil facing up, also with slats laid under the bottom row between the individual rows of barrels. Culinary products are placed on the shelves in trays, baking trays or in the containers in which they arrived at the store. Canned food - on shelves, in boxes. Stocks of perishable gastronomic goods at sellers' workplaces should last for 2-4 hours. trade.

Preparing gastronomic goods for sale regulated by special rules and instructions. Gastronomic products are sold by net weight, without waste. Edible (liquid) waste is sold at reduced list prices. There are special discounts for waste and losses during preparation. All sausages, hung and smoked (delicacy) fish products, butter, cheeses, cottage cheese, sour cream are subject to mandatory preparation. When preparing gastronomic products for sale, it is necessary to use methods that would improve the productivity of sellers. In this regard big role It is not only the quality of the tool that plays a role (for example, a sharp knife), but also the skill of the seller himself, his ability to reduce the number of movements. Sausage cutting diagrams are shown in Fig. 4, 5 and 6. Mandatory preparation of gastronomic goods comes down mainly to the following.

Sausage free from twine, ends of the intestinal membrane (tying); Each loaf is wiped with a clean towel. Skin the hams of boiled ham, remove bones, fillings and twine; the roll is sold without twine and filling, with skin but without bone; for loin, brisket, bacon, smoked pork neck, tongue in bacon, the twine and seal are also removed, but the bones and skin of the loin and brisket are not removed; then the smoked meats are cleaned from all sides of surface contaminants and yellowed fat. In gourmet fish, the head, head, growth, fins, as well as skin and bones are removed, and the inner surface of the fish is cleaned. The butter is freed from the parchment and cleaned on all sides. Cheeses are also trimmed with a knife; the windward surface is cut off in a thin layer; After opening the barrel, sour cream and cottage cheese are cleaned from the top layer.

Rice. 4. Slicing a thick loaf. Thick loaves are cut at right angles to the surface of the counter (straight cutting). The thickness of the slices depends on the density of the sausage. The denser the sausage, the thinner the slices can be

Rice. 5. Slicing a straight thin loaf. The thinner the loaf, the smaller the cutting angle. The picture shows an oblique cut, which makes the seller's job easier because it reduces the number of slices by the same weight

Rice. 6. Slicing a thin ring loaf (oblique cutting).

When slicing all types of sausage, the movements of both hands must be strictly coordinated

Ham cutting consists of the following operations (Fig. 7): removal of surface contaminants (stripping), removal of shin bones (up to the knee joint), removal of the femur, removal of the shin cup and the remainder of the pelvic bone, skin removal, stripping, performed using two knives, strings with two rings and a wire guiding them (a string for removing the femur is used at the suggestion of gastronomic goods sellers Reunov, Evpolov).

Rice. 7. Cutting boiled hams: a - location of the ham bones; b - removal of the tibia up to the knee joint; c - guide string for separating the femur; d - separation of the femur; 9 - skin removal; e - smoothing with a knife

Rice. 8. Slicing the ham: on the left - before removing the bone; right - after bone removal

With its help, the bone is separated from the meat faster and cleaner. The skin is removed only from boiled hams. Raw, smoked hams and rolls are sold with skin. For cutting by machine (Fig. 9), all operations are performed in advance.

Rice. 9. Machine slicing of ham

In hand-cutting, the skin of the ham is cut off as it is sold; The drumstick remains separated after the entire ham has been sliced. While slicing the ham, the seller holds it by the shin. The cutting stops at the level of the knee joint. Therefore, with hand slicing, the processes of butchering and slicing the ham are the same and are done as the ham is sold. To pre-cut the shoulder (front leg), separate the bones of the forearm along with the adjacent meat and tendons, remove the shoulder blade bone and suprascapular cartilage, then the humerus, remove the skin and clean the ham (Fig. 8). When it is not necessary to pre-cut the ham, cutting the shoulder, as well as the ham, is combined with slicing. Smoked (raw) hams are cut in the same way as boiled ones, but the skin is not removed.

Butter and lactic acid products should be sold in packaged form. If it is not possible to pack butter, then to speed up the release it is first cut into layers and bars, sometimes into pieces. Pre-cutting the butter makes it easier and several times faster to distribute to customers. The stripped oil is marked and cut with a string into layers, then into bars and pieces of a certain weight - 500 g, 300 g, 200 g. The correct marking is achieved by appropriately calculating the thickness of the layers, the length and width of each piece, depending on the weight required by customers. For preliminary cutting of butter, I.L. devices are used. Dvoretsky, F.I. Podymov, motor oil cutter designed by Khorkov. To mark the butter using the Butler method, use a wooden rectangular strip, length. OK. 34 cm, thick. 2.5 x 2 cm. On each side of the marker strip there are metal pins, the distances between which correspond to the calculation of the pieces. The length of the oil is cut into five layers high. 7.6 cm (38:5) each; The width is cut every 5.4 cm (27: 5); the same in length. Makes 125 pieces, 200 g each. If you cut the butter every 2.7 cm in width, you will get 250 pieces weighing 100 g each. The butter cut into pieces is weighed, wrapped in parchment, labeled and packaged and delivered to the seller’s workplace. Device F.I. Podymova consists of two rows of wooden blocks with a thickness equal to the cut block of butter. The rear (from the packer) ends of the bars are connected by a vertical metal rod, thanks to the chrome, each bar is easily moved to the side ("opens" like a door). When cutting the first layer, the upper bars (or two, depending on the desired thickness) are removed, then the layer is cut off with a string sliding along the remaining upper bar when cutting. After one layer is cut off, the next bars are removed on both sides of the monolithic piece of butter; cut off the second layer in the same order, etc. After cutting the layers, the oil is turned over and also cut into bars. Khorkov's butter cutter is a machine that cuts butter with a frame with strings, first into bars and then into pieces. The distribution of packaged butter is five times faster than that of non-packaged butter. In stores where there are no conditions for the full implementation of packaging, they are limited to preliminary cutting, which significantly speeds up customer service and facilitates the work of sellers. As well as preliminary cutting and slicing of ham, sausages, packaging of butter in large stores (Fig. 10) is produced by special workers - packers on the basis of an operational division of labor.

Rice. 10. Pre-packing of butter

The cottage cheese is packaged in parchment, weighed and placed in baskets or carton boxes with a capacity of 500 g, 1000 g, tied with twine and labeled. Sour cream is packaged in wide-mouth glass jars or special paper cups, covered with parchment and tied with twine or secured with rubber rings.

Large cheeses are first cut into small pieces (Fig. 11), and then cut into small slices.

Rice. 11. Scheme for cutting cheeses: a - round cheese without preliminary cutting; b - gradual cutting of large cylindrical cheese; c - cutting round cheese with preliminary cutting into quarters

Slicing cheeses is greatly facilitated by a lever cheese slicer (Fig. 12).

Rice. 12. Lever cheese slicer

Cutting of fish gastronomic products is also characterized by a certain consistency, the use of very simple but convenient devices and tools. For example, according to the instructions, the fins of delicious fish are cut off at skin level, and according to the method of S.M. Slobozhankin fish are removed from both sides along with the cartilaginous bases (if the fins are cut off at the level of the skin without removing cartilage and bones from the fish’s body, they will interfere with slicing the fish). For this purpose, a small knife is used, which is convenient for removing bugs (bone armor) of sturgeon fish, twines, slats, and removing skin. Balyks (backs) are usually plated to make it easier to remove bones with less waste; It is more convenient to remove normal size chunks from the layer. But sheeting a whole balyk is only applicable in large stores and on days of high demand. If not in great demand The balyk is not pre-cut or layered - this is done as it is sold. First, a small piece is cut off, the ribs and vertebral bone are trimmed, then the piece is cut in half along the vertebra and the vertebra with the ribs (from one half) is removed, the skin is removed and cut into slices (Fig. 13 and 14).

Rice. 13. Cutting balyk. Separating the bones from the second half of the piece

Rice. 14. Cutting whitefish balyk

In self-service stores, in piece goods stores (without scales), and in case of great demand in regular stores, sausages, ham, fish, and cheeses are pre-cut behind the counter in free time or constantly, in order of the division of labor of sellers: one cuts, the other weighs , packs and ships; in large stores where there are 3-4 or more sellers, special workers are allocated for preliminary cutting with permanent jobs in the back rooms or in the sales area for the preliminary preparation of goods for sale. Pre-cutting should be done taking into account demand, so that finished goods last no more than half an hour and do not lose their quality. The best effect is obtained by preliminary cutting by machine. Of the fish products, the machines we have can only cut chum salmon and fish from the sturgeon family. Other gastronomic varieties of fish on modern cars it is impossible to cut, because they are poorly adapted for this purpose, for example, salmon, balyks fall apart (crumple) when cut by machine (Fig. 15 and 16).

Fig. 15. Techniques for cutting whitefish balyk

Rice. 16. Slicing salmon

Workstations for the preparation of gastronomic goods are located so that they are best connected with the work stations of sellers and with storerooms for storing goods. The area of ​​the auxiliary workplace should be quite sufficient for preparatory work, installation of the machine and placement of goods. At the workplace for preparing sausages, a high table is required. 85-90 cm, covered with marble, linoleum or stainless iron, with two shelves for storing tools and supplies packaging material. There is a drawer for waste at the bottom of the table. The width of the table should reach approximately 80-90 cm, length - 1.5-2 m. Workplace for machine slicing, it is best to arrange it in a special room. At the workplace for preparing goods for sale, there must be clean towels for wiping sausages and a separate towel for hands; stand in the form of a stool or wide bench high. 50 cm, on which the brought goods are placed, as well as all the tools and equipment necessary for the work. Also, with appropriate changes in equipment and tools, workplaces are organized for the preparation of fish and dairy products.

Placement and display. Place and lay out gastronomic products at the workplace in groups - meat, fish, dairy; sausage (Fig. 17), hams, brisket, brisket, rolls are placed with the cut side towards the buyers, which makes it easier to choose the right variety.

Rice. 17. Display of sausage products

Pre-cut deli items and sandwiches are placed on trays. Stands are used to display samples and working supplies on the counter. Pickled and salted herrings are laid out in equal rows in the legs, smoked herrings are placed on trays or trays. The caviar is displayed in jars immersed in a bath of water and ice. Jars of caviar must be immersed in water at least halfway. Wines should also be placed on the counter in an inclined position (to make it easier for the buyer to read the label); only in the rows back from the buyer are the bottles placed on the bottom, by type and variety, with the labels facing the buyer. Labels are attached to the bottles indicating the name of the wine, strength, container capacity, and price.

Draft milk and sour cream are placed in special tubs or tanks placed in ice baths or other refrigeration equipment; cottage cheese, curd mass, melted butter - in tubs, barrels and trays; dairy products - in bottles, jars, glasses or other factory packaging - on shelves, refrigerated display cases and cabinets, just like butter, margarine; cheeses - on the counter, with the cuts covered with cellophane. Storing cheese on counters after the end of the working day is not allowed. The remaining cheese is put into refrigerators; In this case, the surface of the cuts is covered with a damp, clean towel. Eggs are displayed in baskets and boxes. In the warm season, all gastronomic products located outside of refrigerated devices are protected from flies and dust with cellophane, gauze or special nets.

Classification (from Latin classis - rank, facio - do) means the distribution of objects into related groups according to their common and most characteristic characteristics. Scientific classification is of exceptionally great theoretical and practical importance for any science.

In the merchandising of food products, educational, trade, standard and other classifications are used.

The educational classification is based on the commonality of goods by their origin or main raw materials, similarity of chemical composition and use. Since the educational classification groups goods according to more than one principle, it cannot be considered strictly scientific. According to this classification, food products are divided into nine groups:

grain and flour products- grain, flour, cereals, bakery and pasta products. Products in this group contain high amounts of starch;

fruits and vegetables- fresh fruits, vegetables, mushrooms and their processed products. These products are characterized by high biological value and low energy capacity;

sugar, honey, starch and starch products, confectionery. These products are characterized by a pleasant taste and aroma. Many of them are dessert or treat;

flavoring goods- alcoholic, low-alcohol and without alcoholic drinks, tea, coffee, spices, salt, food acids, as well as tobacco and tobacco products. They have a pronounced taste and aroma, and contain substances that affect the central nervous system. They are used in small quantities to improve the taste of food and stimulate appetite. Consumption of some of them, especially alcoholic beverages and tobacco products, is harmful to human health;

dairy products- milk and its processed products (fermented milk products - sour cream, cottage cheese, cream, butter, cheeses, etc.). Many products in this group are recommended for children's and dietary nutrition. They are distinguished by high biological value and good digestibility;

edible fats- vegetable oils, animal fats, margarine, cooking, confectionery and baking fats, mayonnaise. These products, compared to others, have the highest energy capacity and are a source of vitamins A, D, E, KG

meat products- meat of various animals and birds and their processed products (sausages, smoked meats, canned meat, semi-finished products and culinary products). Meat products are one of the main sources of complete proteins;

egg products- poultry eggs and their processed products (melange, egg powder). These products are well absorbed by the human body and have high biological value;

fish products - fresh, salted, dried, smoked, dried fish, canned fish, fish roe, as well as non-fish aquatic raw materials (crayfish, crabs, shellfish, algae, etc.). Fish products are a source of complete proteins, fats, vitamins and have high nutritional and biological value.

By trade classification products are grouped into the following groups: bakery, fruit and vegetable, confectionery, wine and vodka, milk and butter, meat, fish, eggs, edible fats, tobacco products.

IN trading practices food products are divided into gastronomic and grocery. The group of gastronomic products includes ready-to-eat products: sausages, cooked meats, smoked meats, canned food, cheeses, dairy products, alcoholic beverages, etc. The group of grocery products includes cereals, flour, pasta, dried fruits, mushrooms, yeast, sugar, starch, tea, coffee, salt, spices, etc.

Food products are also divided into types, varieties and varieties. There are natural (species) and commercial varieties. The commercial grade of a product depends on its quality and is determined in accordance with the requirements of the standard.

In trade practice, the concept of assortment is often used, which is understood as a set of types or varieties of goods combined according to some characteristic. For example, the assortment of pasta products includes pasta, vermicelli, noodles, etc. The minimum assortment is a list of goods required for a given trading enterprise.

Gastronomic goods in stores are stored in specially designated dry, clean, equipped with ventilation units, refrigerated rooms (storerooms) in compliance with sanitary rules and instructions of the State Sanitary Inspectorate.

Isolated pantries must be equipped for storing meat, fish, dairy products, cheeses and wine and vodka products.

When there are no isolated premises, the placement of these goods is carried out taking into account the generality of the storage regime and the admissibility of the commodity proximity; they are stored for a short time (several hours).

You cannot store strong-smelling goods (herring, smoked meats) near goods that easily perceive foreign odors (butter, sour cream, cottage cheese, milk, etc.).

The storerooms must be provided with the necessary temperature and air humidity, as well as ventilation in accordance with the requirements for each group of goods. A thermometer and psychrometer should be installed in every pantry, refrigerator, and counter for storing gastronomic goods to determine the temperature and relative humidity of the air.

Particularly careful monitoring and control of storage conditions and terms of sale require perishable gastronomic goods - culinary products, milk, lactic acid products, liver and boiled sausages, etc. For these goods, the following conditions and terms of storage and sale are established (the terms are calculated from the end of the technological process manufacturing of products at the enterprise and include the time the products are in transit, stored in warehouses and bases of the distribution network, as well as the time the products are in stores before being released to consumers):

• hot smoked fish in stores where there is no refrigeration equipment - 6 hours;
• meat and fish jelly, meat and fish aspic, vinaigrette, vegetable salad with meat or fish, fish sausages, boiled crayfish, milk in bottles and flasks, chocolate milk, cream drink, cream, milk jelly, milk jelly, cream, fruit, soy cheese curds, soy milk - up to 12 hours;
• liver pate, fried and baked pies with meat, fish or offal, curd cheeses of all types, dairy diet products - yogurt, kefir, acidophilus, fat and low-fat cottage cheese, soy kefir (three-day starter) at a storage temperature not higher than +6° - up to 24 hours (the sale of all these products without refrigeration equipment is, as a rule, not allowed; the exception is hot smoked fish and pies; their sales period is 12 hours).

The curd mass is sold within 36 hours (when stored at a cabinet temperature no higher than +6°; it is prohibited to sell it without refrigeration).

Fried fish, boiled sausage, frankfurters and sausages, boiled meat hams can be stored for up to 48 hours; up to 72 hours The sales period has been extended (also in the presence of refrigeration equipment) for hot smoked fish, sour cream, cottage cheese (at a temperature not higher than +6°).

The optimal temperature for storing cheeses in refrigerators is a temperature close to cryoscopic (-3°C), at which microbiological and biochemical processes slow down and the structure of the cheese is well preserved. At the same time, weight loss is reduced by 2-3 times, and the shelf life of cheeses in refrigerators increases to 5-6 months.

Sausages (cooked-smoked, half-smoked and raw-smoked) are stored in refrigerators hanging or packed in wooden, plastic or cardboard containers.

For example, semi-smoked sausages are stored hanging at an air temperature of 12-15°C and a relative air humidity of 75-78% for no more than 10 days, and in boxes at a temperature not higher than 6°C for no more than 15 days.

Sausages, large dried and smoked fish, fish sausage are stored hung on tinned (stainless) hooks, with intervals for air circulation.

Small smoked and dried fish - on the shelf, in the container in which it arrived.

Barrels with salted fish products (in brine) are stored in a horizontal position, with slats laid under the bottom row and boards between individual rows of barrels. These fish products must be stored completely covered with brine. Barrels with pressed caviar are laid in a horizontal position, granular caviar - in a vertical position, with the stencil facing up, also with slats laid under the bottom row between the individual rows of barrels.

Culinary products are placed on the shelves in trays, baking trays or in the containers in which they arrived at the store. Canned food - on shelves, in boxes.

It is food, because every day the human body requires fuel - a variety of food products, both natural and processed. Their classification helps to systematize and organize the terminology of the entire variety of food products.

Food classification: what is it?

In order to be able to effectively and efficiently produce, sell and store food, it is necessary to first classify it.

Food classification is a logical process of dividing the entire set of food products into groups different levels communities according to certain characteristics.

In commodity science, there are several classifications of food products, namely: educational, trade, standard, economic-statistical and foreign economic. The first two are considered the most common.

Meaning of food classification

Classification of food products has many purposes, namely:

• help automate the process of collecting and processing product information;
• facilitate research into the consumer properties of food products, the formation of a system of requirements for food products, accounting and planning of their turnover;
• help develop rational packaging methods, organize optimal modes of storage and transportation of food products;
• promote the rational placement of goods on the sales floor and in the warehouse;
• create a basis for certification of food products;
• facilitate the identification of consumer demand for food products.

To collect information about goods and process them, they use different types computer tools. Classification based on scope of use includes three main categories: systemic software, application packages and programming tools. Application programs are responsible for processing various information.

In turn, the classification software products applied nature is divided into the following types: text editors and processors, graphic editors, database management systems, spreadsheets; accounting systems, office management systems, financial analytical systems and others. All of the above software used in managing the turnover of food products.

Classification of food products by purpose

Based on their purpose, all food products are divided into four categories:

1. Food products for mass consumption.
2. Medical-dietary and therapeutic-prophylactic products.
3. Products intended for feeding children.
4. Functional foods:

• fortified foods;
• physiologically functional food ingredients;
• probiotic foods;
• probiotics;
• prebiotics;
• synbiotics.

Classification characteristics of the upper levels

The classification of food products of the upper levels is carried out according to the most general characteristics.

Thus, based on their origin, all food products are divided into four groups:

• products of plant origin (cereals, vegetables, fruits, legumes, mushrooms, etc.);
• products of animal origin (meat, fish, seafood, etc.);
• mineral origin (table salt);
• biosynthetic origin (vinegar).

Based on their chemical composition, food products are divided into:

• protein;
• carbohydrates;
• fat;
• mineral.

Based on the degree of processing, food products are divided into:

• raw;
• semi-finished products;
• ready.

Of course, this is not a complete classification of staple foods. Each group of food products hierarchically consists of smaller groups (species, varieties, varieties, etc.) depending on raw materials, recipes, production technology and other unifying features.

Educational classification of food products

The educational classification of food products into groups is used in commodity science to study consumer principles of the formation of these properties and their preservation. According to the above-mentioned classification, all food products are combined into 9 groups based on their common origin, chemical composition, production technology, purpose and storage features:

• grain and flour products;
• fruits and vegetables and mushrooms;
• sugar, honey, starch and confectionery products;
• edible fats;
• meat products;
• fishery products;
• dairy products;
• eggs and egg products;
• flavoring goods.

Educational classifications aim to study and the most important feature is the purpose of the food product.

Trade classification of food products by groups

Trade classification of food products into groups helps to rationally place goods on shelves and organize their efficient storage. According to this classification, the following groups of goods are distinguished:

• fruits and vegetables;
• dairy and butter products;
• confectionery;
• meat and sausage products;
• fish and fish products;
• egg products;
• edible fats;
• soft drinks;
• wine and vodka products;
• tobacco products.

Grocery and gastronomic products

In trade, the classification of food products provides for the conditional grouping of all food products into grocery and gastronomic products.

The gastronomic group of goods includes ready-to-eat products, namely sausages, canned meat and fish and smoked products, cheeses, butter and other dairy products, alcoholic and non-alcoholic drinks, and some seasonings.

Assortment of food products

Food products can form a certain set of goods or assortment. There are commercial and industrial assortments.

In the first case, the assortment of the enterprise is distinguished (the range of goods sold in the store) and the assortment product group(dairy, meat, confectionery and other goods).

The industrial range includes products that are produced in this enterprise(enterprise assortment) or in a given industrial sector (industry assortment).

Classification of dairy products

In ancient times, when chemical composition milk was not yet known, this product was often called “white blood” or “juice of life.” And for good reason. After all, milk is rightfully considered the most complete food product, thanks to its content of 20 amino acids, more than 147 fatty acids and lactose (milk sugar), which is a storehouse of vitamins, microelements, enzymes and other useful substances.

Both milk itself and the products that are made from it can be classified. A special group consists of dairy products, which are the result of lactic acid or mixed (lactic acid + alcohol) fermentation of milk.

Classification of meat products

Meat products, like dairy products, belong to the category of mass consumption products. In meat large quantities contains all essential amino acids and in a ratio that most fully meets the needs of the human body. It is the main source of vitamin B12, phosphorus and iron, phospholipids and other nutrients for humans.

Classification of baby food products

Baby food products are food products created from high-quality raw materials according to special recipes for children from the first days of life to 14 years. Children's nutrition must meet all the physiological needs of their growing body, in particular, be complete in the content of proteins, carbohydrates and fats, vitamins, minerals and other nutrients.

The full classification of baby food products is very extensive. Most common feature for classification, this is the age of children for which the food product is intended. In this regard, food products are distinguished:

• for young children (from 0 to 3 years);
• for children up to school age(from 3 to 6 years);
• for school-age children (from 6 to 14 years old).

• products with low water content (4-15%). This includes cereals, pasta, flour, dry milk mixtures;
• products with high water content (60-90%). These are vegetable and fruit purees, cottage cheese, kefir, meatballs.

Based on the degree of product grinding, children's food products are intended for:

• for children in the first months of life (homogenization of nutrients is used with a particle size of 150-200 microns);
• for children from 6 to 9 months (wiping with particle size up to 800 microns);
• for children from 10 months to 1.5 years (grinding into pieces up to 2000 microns);
• for children from 1.5 to 3 years (portioned meals).

Canned baby food is:

• from vegetable raw materials (juices, purees, canned vegetables and fruits);
• from raw meat (beef, poultry, pork, liver, heart, stomach and tongue).

Dairy products for children

A special place in baby food Dairy products occupy an important position, since they are the ones that replace the child’s mother’s milk, in case of its absence, and are used as complementary foods. Depending on the purpose, the classification of dairy products for children looks like this:

• dry adapted formulas for baby food;
• dry milk porridge;
• dairy products.

By type of product, children's dairy products are:

• dry;
• liquid;
• pasty.

Food storage

All food products tend to deteriorate over time. You can extend their shelf life by canning. To do this, it is necessary to create conditions that prevent the development of microorganisms and the activity of enzymes, which cause food spoilage.

According to canning methods, the classification of food storage is as follows:

• heat treatment (pasteurization, sterilization, freezing, cooling, application of UHF currents);
• dehydration (sublimation, vacuum, solar or chamber drying);
• changing the composition of the medium (salting, pickling, pickling, adding sugar);
• use of chemicals (introduction of antibiotics, antiseptics and antioxidants);
• ionization by radiation.

Canning not only increases the shelf life of food products, but also expands their range, improves taste and increases calorie content.

The range of gastronomic products used in public catering establishments is very diverse: it includes various fish products (salted, pickled, spicy herring; salted fish, cold and hot smoked; canned fish); sausages and smoked products (sausages, hams, brisket, loin, etc.).
Methods for cutting gastronomic goods at catering establishments depend on the type of product and the method of its industrial processing.

Fish products, salted, marinated, spiced

Salted, marinated, and spicy salted fish are cut into carcasses with the head, without the head, with or without skin, with bones and without bones (pulp).
Salted salmon fish are cut into fillets with skin and bones or fillets (pulp).
When cutting into fillets with skin and bones, the head, fins (including the tail fins) are removed, stripped lengthwise and the spine is removed. To obtain fillet (pulp), the rib bones are additionally cut off and the skin is removed.
When cutting salted, spicy and pickled herring into a carcass without head and skin, but with bones, the head with the humerus and fins are removed, the edge of the abdomen is cut off, the entrails are removed and the skin is removed. When cutting herring into fillets (pulp), the spine and rib bones are additionally removed.
Herring with a head without skin and bones is cut in the same way as for fillet, leaving the herring head without gills and the caudal fin with the carcass.
When cutting herring, sprat, anchovy, salted and spiced sprat into carcasses without head and entrails, part of the abdominal cavity is cut off, the entrails are removed, and then the head and fins are cut off.
In addition, herring is filleted in the same way as herring.
The above waste standards for herring are calculated with a caviar (milk) content of no more than 5%. When herring arrives with a large amount of caviar, the established waste standards may be increased, but not more than 15%. In these cases, the actual content of waste is determined by experimental studies and documented in acts in the prescribed manner.
Caviar and milt are used as a food product.

Cold smoked fish products

Cold smoked fish is cut into a carcass without a head, with or without skin, with or without bones (pulp). Pink salmon, muksun, whitefish, barbel are cut into carcasses without heads with skin and bones. To do this, first remove the head with the humerus, then cut off the edge of the abdomen and remove the entrails. When cutting into a carcass without head and skin, but with bones, the skin is additionally removed. In gutted and headless fish, in addition, a thin layer is cut off from the sooty areas of the head.
Pink salmon, omul, asp, and pike perch are also cut into fillets (pulp). Salmon, sucker. mackerel, catfish, mackerel - only filleted (pulp). When cutting into fillets (pulp), after removing the head, entrails and skin, the carcass is flattened, the spine and rib bones are removed.
Fish is cut only into a carcass without a head, with skin and bones, bream is cut into a carcass without head and skin, but with bones, sabrefish and roach are cut into a carcass without head and skin, with caviar and bones; saber and shemai, in addition, for a carcass without head, skin, caviar, but with bones.
When cutting a herring into a carcass without head and skin, with bones, first remove the head along with the humerus, fins, and entrails, and then remove the skin. When cutting herring into fillets (pulp), the spine and rib bones are also removed.

Balyk products

Balyk products (sides, backs, sides) of fish of all families are cut only into fillets (pulp).
When cutting the backs (balyks) of all types of fish, except for the sturgeon family, the fins are removed, then they are flattened, the spine is removed, the rib bones are cut off from the fillet, and the skin is removed.
The backs (balyks) of sturgeon are cut as follows: the fins are removed, the dorsal bone scales (bugs) are cut off, then they are flattened, cartilage is removed from the fillet, the abdominal cavity is cleaned of the surface film, and the skin is removed.
When cutting sturgeon flanks, they are cleaned, i.e. cut off a thin layer of weathered pulp from the surface of the end sides of the piece, and remove the skin.
The sea bass balyk is cut without skin with bones, and the blackback herring balyk is cut into a carcass without head and skin, but with bones and fillet (pulp).

Hot smoked fish

Hot smoked fish is cut into a carcass without a head, with or without skin, with or without bones.
Hot smoked fish (except sturgeon) is cut into a carcass without a head, with skin and bones, without a head and skin with bones, fillet (pulp) in the same way as cold smoked fish.
Fish of the sturgeon family (stellate sturgeon, sturgeon) are cut into pieces. To do this, cut off the ventral and dorsal bone scales (bugs) and fins (including the tail one).
Then the fish is flattened, the cartilage is removed from the link and the skin is removed. For small fish, the skin is removed without plastering, and the cartilage is removed when slicing.

Fish preserves and canned food

Herring, sprat, anchovy, sprat (canned) are cut into carcasses without heads and entrails, whole, and sprat, anchovy, sprat, in addition, into fillets (pulp) in the same way as barrel ones.
When dispensing sprats, anchovy, herring, sprat, the brine may not be removed, but it is not included in the mass of the portion.
The butter or canned sauce should be distributed evenly among all servings.
The ratio of fish and oil or sauce in canned food is established by GOST for each type. Fluctuations in the oil content in canned food are: premium sprats in oil 25-10%, sprats in oil 30-10%, smoked fish in oil, fish in oil - 25-10%, fish in tomato sauce 30-10%.

Sausages and smoked meats

Before slicing, sausages and brawn are stripped of their casings; in addition, the bulges are cut off.
Before slicing, boiled-smoked hams are cleaned of skin, surface weathered crust, and bones, and then sliced.
Raw smoked hams are cleaned of the weathered surface crust, the skin and bones are removed during the cutting process.
Smoked brisket and loin are used in enterprises catering in raw and cooked form.
Skin and bones with tendons from smoked meats are considered waste suitable for food use.
For sausages, meat loaves, brawns, as well as frankfurters, sausages, materially responsible persons associated with the preparation of goods for sale are provided with an additional trade discount for the removal of the ends of the intestinal membranes (knots), twine in the sizes provided for by order of the USSR Ministry of Trade from 25 o.c. November 1, 1968 No. 187.
The industry gives a discount on carbonate, ham in shape, boiled pork, which arrives wrapped in cellophane (order of the USSR Ministry of Trade dated November 26, 1958 No. 459).

Cheeses

Cheeses are cleaned of crusts, marks, remnants of wrapping, foil and various damages.
Waste also includes the brine that comes out when cutting feta cheese and other brined cheeses.
The crumbs formed when cutting cheeses are a complete product and are included in their yield standards. It is used in the preparation of dishes (for topping when baking, when serving boiled pasta, etc.).