Svečani hladni bife
trepetika | 29 Avgust, 2012 08:10
Svečani hladni bife...........
Organizuje se povodom svečanih , kulturnih i sportskih događaja. Kada treba poslužiti veću skupinu zvanica. Ovakav stol sa hladnim jelima se postavlja ( bife sto ) u predviđenim salamaza tako svečane prilike. To su sle u okviru hotla , npr: plava sala, banket sala, ili društvene prostorije i saloni. A može i u prostorijama naručioca . Naručioc može biti škupština opštine , kakvo preduzeće, sindikati itd.
Svečani hladni bife se priprema isključivo po porudžbini i tada se s naručiocem utvrđuju sve pojedinosti i stavlja se ’’ podsetnik ’’ – hladni bife se sastoji od hladnih jela lepo složenih na pladnjeve, ovale , i razne plitice. U zavisnosti od jela koja se daju lepo složena , hladna jela se postavljaju na bife sto. Hladni bife pruža ugostiterljskom objektu idealnu priliku da pokaže ukus , stručnost i kulinarsku veštinu osoblja koje priprema hladni bife. Dakle kuhinja priprema hladna jela delimično i potpuno, dan ranije što rasterećuje redovno poslovanje. Posluživanje iziskuje manje radne snage dakle broj uslužnog osoblja ja manji nego kod banketa,. Prednost usluživanja kod hladnog bifea jeste ta što nije potrebno voditi računa o rasporedu gostiju gde ko sedi. A po važnosti i rangu zvanica. Tako se gosti sami grupišu slobodno prema pripadnosti i ličnim simpatijama. Tu se stvara želja gosta za društvenim kontaktima , kao i poslovnim obavezama. Glavni gost ne sedi na čelo stola, nego se slobodno kreće među ostalim gostima, stvara kontakte itd. Ako se hladnim jelima pridodaju i topla jela onda je to hladno topli – bife. Obično se ta jela služe na posebnom stolu i toplim
Kupkama tj. U ( bain –marie ) ili se uslužuje iz specijalnih kolica za topla jela . Ako hoćemo da uvek uspe hladni bife mora se izvršiti pripremaje ranije štoznači : urediti prostorije , pripremiti bife stol, kao ipotreban inventar, tanjire, pribor za jelo, čaše, pepeljare , salvete, dekorisati sto sa cvećem , postaviti na sto pladnjeves jelima, urediti sto s pićima. Naročitu pažnju treba obratiti uređivanju stola za bife, postavljaju se posebni stoljnjaci prilagođeni toj potrebi. U zavisnosti od doba dana boja stoljnjaka i de od čisto bele sa motivima , pa do pastelnih boja. Takve stoljnjake koji su prilagođeni arhikterturi tj. Postavci stola nazivamo – ’’ stoljnjaci suknjice’’. Stol za hladni bife se može postaviti i sa više suknjica. U zavisnosti od modernijeg shvatanja o postavci ovog stola postoje pravila kojih se u osnovi moramo držati. Ali nikao ostati na tome. Stoljnjak , suknjica ili klasičan kod postavljanja treba biti od poda oko pet santimetara. Uputno je na stolu staviti odgovarajuće nadstoiljnjake. Plitice s hladnim jelima se postavljaju polasata pre dolaska gostiju . U prvi red se stavljaju tanjiri , hvataljke , i papirni salveti , lakša jela i hleb . U drugi red se stavljajuteža mesna jela. U treći red završna jela, sir, kolači , i voće – glavni deo - hladnog bifea čine jela postavljena na hladnim pliticama , ovalima i činijama, pladnjevima i platnama od različite vrste mesa, nadopunjeni jelima od peradi i divljači, kao i paštete, galantini , musevi.
Tu treba dodati posebno složeno povrće i plemenito povrće, kao i prateće sosove. Gosti sami odabiru jela, stavljaju u tanjir i odnose na sto . Pladnjevi ili plitice se pune jelima od različitog mesa , pripremljenog na način kao to iziskuje ova vrsta prigode.
...govedina : goveđi file, ramstek, rozbif, turnedo hladni, suvi goveđi jezik.
...teletina : teleća leđa, savijeni bubrežnjak, plećka, frikando, kotleti, medaljoni.
--- svinjsko meso: pršut, pečeni but na stalku, kare, suvi svinjski kare, suvi vrat.
..... Ovčije i jagnjeće meso : jagnjeća leđa, koktleti, punjeni but, i ruža.
---- hladno mešano pečenje : se sastoji odviše vrsta pečenog mesa i lepo složenog .kod slaganja voditiračuna o obliku i bojama kao se slažu.
..... Plitice od peradi i divljači : piletina, kopuni, ćuran, guska, ---- divljač, fazan, prepelica, divlja guska, divlja patka, morka.
...... Plitice od dlakave divljači : jelen, srna, divlja svinja, od kojih se koriste samo meki delovi mesa finog vlakna. Delovi mesa uglavnom se pripremaju , pečeni i serviraju se u ovom slučaju hladni.
..... Različiti ovali i plitice : sastoje se od hladne šunke, hladnog goveđeg filea, pečeni kopun, mus od piletine, mus od šunke, patka s anannasom, guska u aspiku, prepelica u aspiku , puževi sa salatom valdorf.
....prilikom postavljanja ovala i plitica obratiti pažnju na estetsku sliku simetriju i razmak . Plitica od ruba stola i plitica među sobno . Plitice istih boja ne stavljaju se jedna pored druge. Najlepše ukrašene plitice se stavljaju na vidljivo mesto. Najveće plitice se stavljaju oko sredine stola. Plitki tanjiri i desertni se slože u skupove koji čine njviše petnaest tanjira u jednom skupu, i postavljaju se uz rub stola s leve strane tanjira se postavljaju skupovi papirnih salveta. Ako sala nije to drukčije postavila . Pribor za posluživanje se stavlja u blizini jela. Ostali prostor se iskoristi između tanjira dase stave sosovi. Popis jela za svečani hladni bife sastavlja šef kuhinje sa rukovodiocem menadžerom – h. I . P- a. Razumljivo u saglasnost naručioca. Asortiman zavisi od materijalnih i znalačko tehničkim mogućnostima kuhinje. Netreba tu zapostaviti ugovorenu cenu.
St.- 87.- .... Primer hladnog bifea- meni ..........
Meni
KOKTELOD GREJ FRUTA SA KOZICAMA
HLADNA JAJA -KASINO
JASTOG ’’LEP IZGLED’’
MEDALJONI OD RAROGA ’’ PRINCEZ’’
ŠKAMPI A’ LA GONDOLA
SUVI KARE – NA TURIJSKI NAČIN
TELEĆI FRIKANDO NA ’’BAŠTOVANSKI ’’ NAČIN
ROZBIF A’LA TURBAN
TELEĆI MEDALJONI NAPODLOZI
GUŠČIJA PAŠTETA NA TOSTU
GOVEĐI JEZIK – SOS REMI
SRNEĆA LEĐA NA PADEJSKI NAČIN
DIMLJENI LOSOS S GROŽĐEM
SARDONI NA SAVORU
PASTRMKA ’’ JOŠANIČKA TIŠINA ’’
PILEĆE BELO MESO U MAJONEZU
APETISANI- BADEMI PRŽENI- KIKIRIKI- MASLINKE – POM ČIPS- GRISINI – LEŠNIK
SALATE – MIKADO – VITAMINSKA.- FRANCUSKA
SOSOVI – OXFORD- KUMBERLAND- HREN U PAVLACI
TORTE – DINASTIJA- ŠVARCVALD- DOBOŠ
KRUŠKE U CRNOM VINU
SLADOLED – VANILA- MALINA – ČOKOLADA- KIVI
LUKSUZNI SITNI KOLAČI
KORPICA ODABRANOG SVEŽEG VOĆA
KAFA- KONJAK- MARASKINO
APERITIVI- VISKI, ŠLJIVOVICA- MARTINI- CNZANO
KORDIJAKA- PELINKOVAC
VINA- BURGUNDAC BELI – GRAŠEVINA- KROKAN- TRAMINAC- VRANAC
BEZALKOHOLNA PIĆA- KOKA KOLA – KOKTA- SINALKO ORANŽ- ŠVEPS- BOEOVNICA
NEX – JABUKA—MINERALNA VODA
kalkulaciju cene hladnog bifea utvrđuju šef kuhinje sa šefom ugostiteljskog servisa odnosno sa menađerom sektora hip-a. oblik stola je obično jedan dugački ili više manjih istog oblika. za veliki gala bife postavlja se stol u obliku slova ’’ u’’ . bife stol se može postaviti etažno , tako da bude pristupačan sa obe strane. izastola za bife stoji kuvarsko osoblje ili osoblje konobarsko koje je vično rasecanju mesa i peradi i filiranju velikih riba. pored ostalog pomažu gostima kod uzimanja hrane i odabiraju jela. bife stol netreba natrpavati sa svim pripremljenim jelima. kad se plitice nekog jela isprazne , dopuniti sa drugim pliticama. uvek postoji dopuna stola i prepakovanje nekih jela sa plitica i ovala, kako bi stol uvek lepo izgledao. od početka do kraja trajanja ovog raskošnog bife stola. u odnosu na način izlaganja jela na stolu i načina posluživanja razlikujemo dve vrste hladnog bifea: francuski i ruski .
..... Francuski hladni bife .... Je značajan po tome što sva mesa i velike komade mesa peradi , divljači , i ribe sečemo u kuhinji i poređamo na plitice ili ovale. Gosti se sami služe te odnose jelo na stolove koji su postavljeni u prostoriji. Pomoć gostima pružaju konobari i kuvari . Kako bi zadržali lep izgled stola i posle prvog uzimanja hrane. Kad se uzimanjem hrane od strane gostiju sve poremeti , osoblje mora dopunamada dovede do potpunog ponovnog reda na stolu . Kad se sve završi stol mora da izgleda lepo kao i kad je postavljen . U suprotnom će nastati čitava pometnja kao da su naišli jato skakavaca i sve opustošili. Gost mora da ima kao na početku tako i na završnici pred sobom uredno postavljen stol.
....... Ruski hladni bife- je značajan po tome da se na stol stavljaju plitice s nerasečenim komadima mesa, cela riba , divljač, i perad. Uloga konobara i kuvara koji stoje kod stola ja da veštim rasecanjemizloženih komada mesa pomognu gostima kod uzimanja hrane.
Bife stol se postavlja na sredinu prostorije i obično ima stepenasti oblik da bi gosti imali bolji pregled izloženih jela. Pojedina jela gosti izbiraju sami ali se ne služe sami , nego im na tanjir hranu stavljaju konobari. .st.-88
IZBOR JELA ZA PROSEČAN HLADNI BIFE- ZA .- 100.- OSOBA
SERVIS OVALI PORCIJE + SERVIS = UKUPNO
PORCIJA
|
1 |
HLADNI ROZBIF |
2 X 10 |
20 X 4 = 80 |
|
2 |
JAJA KASINO |
2 X 5 |
10 X 10 = 100 |
|
3 |
PRŠUTA |
2 X 10 |
20 X 4 = 80 |
|
4 |
PUNJENA ŠUNKA |
2 X 5 |
10 X 2 = 20 |
|
5 |
PEČENA PILETINA |
2 X 5 |
10 X 3 = 30 |
|
6 |
PEČENI TELEĆI FRIKANDO |
2 X 5 |
10 X 5 = 50 |
|
7 |
PEČENI SVINJSKI KARE |
2 X 10 |
20 X 4 = 80 |
|
8 |
SALATA OD VRGANJA |
2 X 5 |
10 X 2 = 20 |
|
9 |
MEŠANI SIR |
2 X 5 |
10 X 2 = 20 |
|
10 |
RUSKA SALATA |
2 X 10 |
20 X 2 = 40 |
|
11 |
SRNEĆI HRBAT |
2 X 5 |
10 X 5 = 50 |
|
12 |
JAGNJEĆI BUT |
2 X 5 |
10 X 5 = 50 |
|
13 |
SALATA OD GOVEDINE |
2 X 10 |
20 X 4 = 80 |
|
14 |
SALATA OD MAKARONA |
2 X 5 |
10 X 2 = 20 |
|
15 |
ŠPARGLE U PAVLACI |
2 X 5 |
10 X 3 = 30 |
|
16 |
ARTIČOKE U VINEGRETU |
2 X 5 |
10 X 3 = 30 |
|
17 |
AJVARA LESKOVAČKOG |
2 X 5 |
10 X 2 = 20 |
|
18 |
VOĆE LEP IZBOR |
4 X 5 |
20 X 2 = 40 |
|
19 |
LUKSUZNI MINJONI |
6 X 20 |
120 X 3 = 360 |
st./ 89 –dekoracija i oblik jela na plitici prepušta se na volju kuhinji u okviru mogućnosti. budući da gost plaća -100.- din. po osobi . na sto osoba – ukupno za naplatu iznosi – 10000-din. dakle o tome se mora voditi računa jer troškovi namirnica sa maržom hotela nesmeju preći sumu od- 8500- din. troškovi dekoracije nisu ukalkulisani , obzirom da svaki tim to radi po vastittom nahođenju , zato nisu poznati troškovi. jela za hladni bife trebaju biti gotova u dvanaest sati i stavljena u hladnjaču sa prilagođenim temperaturama. tako da se može izvršiti šemiziranje.
Jela za hladni bife moraju biti na stolu sečena i servirana na jednake porcije. A treba ih složiti tako dase izgled plitice nenaruši sve dok je na njoj ima hrane. Gosti su samo domaća publika.
..HLADNI BIFE NA DANSKI NAČIN..100. OSOBA
HLADNO SVINJSKO PEČENJE, KISELI KRASTAVCI , MASLINKE, PARADAJZ – POR. 15
KUVANA ŠUNKA, RIBANI HREN , I ŠNITE OD SVEŽIH KRASTAVACA -POR. 15
TVRDO KUVANA JAJA U MAJONEZU SA ŠPARGLAMA, KROMPIROM I KISELIM KRASTAVCIMA --------------------------------------------------------- POR. 15
SALATA OD RAKOVA, ŠKOLJKI , MLADI KUKURUZ U PIKANTNOM SOSU .....POR. 15
MARINIRANE ŠPARGLE -------------------- POR. 15
GUŠČIJA DŽIGERICA U ASPIKU ............ .. POR. 15
........................................
SUŠENO LOSOS , SECKANI LUK, MASLINKE, LIMUN, MAJONEZ ................... POR. 15
TATARSKI BIFTECI NA TOSTU ..............POR . 15
MARINIRANE SARDELE U KEČAPU ......POR. 15
SALATA OD SLEĐA PRIPREMLJENO SLATKO KISELKASTO ....................... POR. 15
RUSKI KAVIJAR , CRNI LUK, SECKANA JAJA, LIMUN, U BLOKU
NAREZANI GOVEĐI JEZIK SA ASPIKOM, KRASTAVCIMA , I HREN .... POR. 15
JASTOG ’’ LEP IZGLED’’ --------POR. 20
PEČENI ĆURAN SA KOLUTIĆIMA ANANASA .....15 „
SALATA WALDORF „ ..................... POR. 15
RAZNI MINJONI ........................................................................................................ KOM. 100.
STALAK S ODABRANIM VOĆEM ...................... POR. 30
POMORANDŽE ’’ RIVIJREA ’’ ............. POR.- 30
MARCIPAN SLATKIŠI ...............................koM. 100
RAZNE TORTE POR. ---------------------------------------------- 30
KAFA -------------------------------------- šoljica - 100.
HLADNI BIFE NA MODERNI NAČIN – ZA . 100-. OSOBA.
JASTOG ’’ LEP IZGLED ’’ ------------------------------------------------------------------------ POR. 15
TURBAN OD ŠKAMPA U ŽELEU ........................................................................... POR. 15
ODRESCI OD RIBE ’’ LOUIS XV I ’’ ......................................................................POR. 15
SRNEĆA LEĐA NA VOJVOĐANSKI NAČIN .........................................................POR. 15
ĆUREĆA PRSA U ASPIKU .................................................................................... POR. 15
ENGLESKI ROZBIF SOS TARTAR ........................................................................ POR. 15
PRŠUT S MASLINAMA ............................................................................................. POR. 15
FAZAN S SOSOM OD CRNIH RIBIZLI ....................................................................... POR. 15
PUNJENA JAJA NA RUSKI NAČIN .........................................................................POR. 15
DMAĆA ŠUNKA U KORI .......................................................................................... POR 15
MEDALJONI OD GUŠČIJE DŽIGERICE U PORTO VINU ........................................ POR. 15
PILEĆI GALANTIN POR. 15-------------------------- ----------HLADNA PRESOVANA PRASETINA .......................................................................POR. 15
TELEĆI FRIKANDO U ASPIKU ............................................................................... POR. 15
KOKTEL OD DINJE ...................................................................................................... POR. 15
PAŠTETA OD GUŠČIJE DŽIGERICE .......................................................................... POR. 15
PASULJ PREBRANAC HLADNI ................................................................................... POR. 15
SALATA OD TESTENINE ’’MOZAIK ’’........................................................................... POR. 15
PILEĆA SALATA SCELEROM .....................................................................................POR. 15
VITAMINSKA SALATA ........................................................................................ POR. 15
VOĆNA SALATA ........................................................................................................... POR. 20
LUKSUZNI MINJONI ................................................................................................. KOM- 100
RUSKA ŠARLOTA ...................................................................................................... POR. 20
RAZNE TORTE ..................................................
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Защо трябва да го правите:
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Изпълнявайте упражнения с
ниска интензивност, които
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искате.
Защо трябва да го направите: Най-добре е
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По този начин е по-лесно да се поддържа и получавате истинските ползи
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Ако се опитвате да подобрите физическата си форма,
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