home · Tool · How to treat a table. How to cover a wooden countertop and kitchen table? Ways to protect your kitchen work surface

How to treat a table. How to cover a wooden countertop and kitchen table? Ways to protect your kitchen work surface

The surface of the table in the kitchen is an essential part of kitchen furniture; it is subject to constant mechanical stress and is damaged over time. Therefore, owners of kitchen furniture ask themselves an important question: - How to cover the countertop so that it does not lose its marketable condition for many years?

In the kitchen, the top of the table or the area located on top of the floor cabinets is used as a work area for cutting food and preparing food, as well as a place to place household appliances and kitchen utensils. Such a working area must be resistant to shock and various mechanical damage, to the effects of temperature, ultraviolet radiation and water.

Features of wood countertops

Kitchen sets are made using various raw materials, such as wood. It can be either natural, that is, without a special composition applied on top, or coated with varnish or paint.

The table provides data on wooden tables.

The advantages of countertops made of wood are:

  • a large number of different forms;
  • attractive appearance;
  • ease of carrying out restoration work;
  • This material is environmentally friendly and warm.

The disadvantages of countertops made from wood raw materials are:

  • ease of fire;
  • ease of contamination;
  • can be scratched easily;
  • is quite expensive.

Ways to protect your kitchen work surface

The working area of ​​the room in which food is prepared is exposed to various liquids, so in order for it to serve long years, it must be protected from water.

There are several ways to do this:

  1. Use oil to treat objects made of wood, which is absorbed into the material and prevents the fibers from swelling when wet. The following industrial products can be used for wooden surfaces: OSMO TopOil, Belinka, Adler Legno or many others. To treat the work area together with this substance or even instead of it, use special wax. But it is necessary to remember that such a product will have to be renewed over time, that is, applied again.
  2. Treat it several times with a special varnish for wood surfaces. If desired, a little pigment is added to it so that the deep fibers of the wood become darker, and the cooking surface itself acquires expressiveness.

Oil coating for kitchen units

Oil protects furniture from not only moisture, but also from chemical, natural and household influences. This industrial product is largely colorless and can be plant-based, mineral-based or synthetic.

These coatings differ from each other in the drying method:

  1. It dries completely, hardens after drying, it cannot be washed off with water and the original appearance of the treated furniture is preserved for quite a long time.
  2. It does not dry at all or dries only half and saturates the wood quite deeply. It is made using natural ingredients. It is removed using mechanical force.

Before applying such a product, the surface to be treated is thoroughly cleaned of all contaminants and dried. If necessary, old paint or varnish will have to be removed. And if there are defects, they must be leveled with a special putty and then sanded with sandpaper.

The oil is applied using a brush or cloth that does not leave lint, it is applied along the entire length of the fibers. The very first layer should dry for twelve hours, then a new layer is applied. Their total quantity in this composition depends on the method in which the product itself will be applied. If a brush is used, two treatments will be done. And when using a rag, you need to do three or four layers. After the composition is completely absorbed, the entire treated area should be wiped well with a soft and clean cloth.

The presented coating has a number of positive properties:

  1. Does not change the color of the surface for working with food, emphasizes its “pattern”.
  2. It leaves the original natural exchange of moisture in the surface and prevents the appearance of fungi, so the original appearance of the treated area does not change for a long time.
  3. If the outer part of the object for such treatment is exposed to elevated temperatures, then the product does not delaminate and does not flow.
  4. Furniture oil is environmentally friendly, so contact of food ingredients with a surface containing the described composition will not harm human health.
  5. Oil hides small scratches, worn areas and stains left by cookware.
  6. If there is a need to renew contaminated areas, you can remove only part of this coating, and then reapply it to the desired areas.
  7. The oil is well suited even for aged wood containing pores, as it is deeply absorbed, gives it elasticity and prevents it from drying out.

Updating the tree workspace

No matter how carefully the work area in the food preparation room is used, over time it still loses its original appearance. After which you can either buy new headset, or try to update it. Painting is the easiest way to update.

For coloring working area you need to do the following:

  • clean the tabletop with sandpaper or a sanding machine;
  • cover up all defects with special putty;
  • walk over the surface to be treated with paint containing alkyd resin; the very first application of this paint will serve as a primer;
  • if you wish, you can decorate the plane for kitchen work(draw something yourself or using stencils).

You can decorate the working part of the kitchen furniture using the decoupage technique. This technique consists of gluing decorative napkins onto the item being renewed, and then varnishing them several times.

Another way to update is to use a film made from self-adhesive material, which allows you to give the updated item the appearance of a wood surface, stone, marble, leather or metal. Before gluing, the part of the furniture to be treated will have to be washed thoroughly, wiped dry and be sure to degrease.

Before using self-adhesive film, determine the dimensions of the area that needs to be updated in order to cut the film correctly. Pieces of this film should be cut slightly larger than the table itself. After gluing, do not leave any bumps or folds on the film. Smoothing the film is done with a plastic scraper.

Caring for your cutting board

No matter what material the kitchen countertop is covered with, it is better to cut food not on it itself, but on the surface of the cutting board. The raw materials for creating a cutting board can vary. Kitchen boards are created using plastic, special glass or wood (most often chosen because it is a natural antiseptic).

A new cutting board needs to be soaked, for which oil is suitable. This impregnation will protect it from liquid, food and bacteria getting inside it.

The oil layer of the board should be harmless to health and resistant to various damages. If for covering cutting surface If you use oil based on sunflower or olives, then after some time it may spoil, and this tablet will need to be thrown away. Products based on coconuts or flax are expensive, but will not allow the cutting surface to become unusable.

Mineral-based oil is a good option for coating a cutting board. To do this, wipe the cutting board with it, wait until the composition is absorbed, and wipe it with a dry cloth. The procedure must be repeated once every thirty days.

Beeswax can be added to this cutting board coating to add density to the coating. Wax will increase resistance to moisture and prevent aging of the cutting board. After applying the oil and wax, you will have to let the product dry and then polish the outside of the board until it shines.

You should also remember to disinfect the board for cutting ingredients for preparing dishes. You can disinfect cutting boards using these methods:

  • hot water and detergent containing surfactants;
  • vinegar;
  • hydrogen peroxide;
  • chlorine-containing bath cleaning products.

Restoring a wood countertop

Under negative influence liquids and high temperatures top part the table may become taller, become loose or delaminate, after which wooden surface needs to be restored.

Restoration is carried out as follows:

  • all damaged areas must be removed;
  • dry and sand the outer part of the table to be restored;
  • make a mixture containing sawdust and polyvinyl acetate glue;
  • fill all the empty spaces in the table that appeared after sanding with the resulting mixture; wood putty is also suitable for these purposes;
  • leave the restored item under pressure until it dries for about one day;
  • As soon as the table is completely dry, it must be protected with a product containing silicone, oiled or varnished over the entire area of ​​the object.

To remove small scratches, you can wipe the problem area with strongly brewed black tea, kernel walnut, a mixture of vinegar with olive extract, and you can also use machine oil.

If there are scratches on a wooden surface that are deep, then sandpaper is used to sand it, and then sanding. And to give the effects of glossiness and shine, you will have to use felt.

As a result of all of the above, we can conclude that in order to preserve kitchen countertop made of wood in good condition, it is best to coat it with an oil-based compound with the addition of wax. And to preserve the board for cutting food, it would also be good for her to do this application. Then these items will serve for a long time, provided that their protective coating is updated in a timely manner.

The countertop is the main work surface in the kitchen. Every day she experiences high stress. If you decide to make it from wood, you will have to protect the material not only from impacts, scratches and other mechanical damage, but also from the destructive effects of high temperatures, household chemicals, food colorings, ultraviolet rays and, of course, humidity. How to cover a wooden tabletop so that it doesn’t have to be replaced after a few months?

Features of the material

The tree can be called the best material for the manufacture of kitchen furniture. Its main advantages:

environmental friendliness;

  • good thermal insulation;
  • natural and attractive appearance;
  • variety of possible forms;
  • ease of restoration work.

But wood has no less disadvantages:

  • it gets dirty easily;
  • may catch fire;
  • it is easy to scratch;
  • A table top made of wood is quite expensive.

How to protect your kitchen work surface?

There are two main answers to the question of how to coat a wooden tabletop: treat it with special oil or varnish it. In the first case, we are talking about creating an invisible water-repellent film.

An oil (such as a mixture of tung, linseed and citrus oils) is applied to the sanded but untreated wood. The mixture is odorless and completely preserves the natural texture of the material. At the same time, you can apply a little wax to the lid. Some masters only use it, but such protection quickly wears off and will have to be updated regularly.

Oil compositions are a fairly new type of protection, which is gradually replacing the varnish that is familiar to many. There are several reasons for this. The varnish has to be renewed more often. Natural and synthetic resins in its composition make the varnish a less environmentally friendly material. Not all varnish coatings can withstand high temperatures (for example, if you place a hot frying pan on such a table).

What types of oils are there for wooden furniture?

Oil products for furniture are produced industrially, they can have a plant, mineral and synthetic base. The drying process can take place differently, depending on the brand. These funds can be divided into two types:

  1. Dries completely. They form on the furniture hard layer, which cannot be washed off with water. The canvas retains its original appearance for a long time;
  2. Partially drying. This type of oil deeply impregnates wood, but upper layer can be removed mechanically.

Important! Before applying protection, the table cover should not only be thoroughly dried, cleaned of dirt and, possibly, old paint and varnish. Defects in the table must be smoothed out using a special putty and sanded with sandpaper.

The process of applying the product is extremely simple; this can be done with a brush or cloth that does not leave lint. In both cases work in progress along the entire length of the fibers. If you are working with a brush, just apply two coats. When using fabric, you will have to make three or four layers. The very first one should dry for at least 12 hours. After the latter has dried, wipe the product with a soft and clean cloth.

Other benefits of the oil composition:

  • it does not change the color of the table, but some oils “emphasize” the natural pattern of the board;
  • does not delaminate or flow when exposed to high temperatures (unlike many brands of varnish);
  • oils that are absorbed into the material preserve the natural exchange of moisture in the wood and prevent the appearance of fungus;
  • such substances are environmentally friendly and therefore are not capable of causing harm to humans as a result of their contact with food products;
  • the protective coating hides minor scratches, abrasions and stains from dishes;
  • you can delete small area coating and reapply it.

It is worth adding that this prevents the wood from drying out and is suitable for working with old materials.

How to update a worn board?

Regardless of your neatness, sooner or later the work table in the kitchen will lose its original appearance and you will think about updating it or buying a new set. The easiest way to update a wooden panel is to paint it. For this:

  • clean the board with sandpaper or a grinder;
  • correct all defects with wood putty;
  • prime the surface with paint containing alkyd resin and apply several layers of such paint over the primer;
  • the painted part can be decorated with a pattern (draw something yourself or using stencils).

There is also a simpler and cheap option The only way to cover a wooden tabletop is to cover it with a self-adhesive film, which can be painted to resemble wood, or create the illusion of a surface made of stone, metal, leather or marble.

On a note! If you choose the option with film, remember that its area should be slightly larger than the area of ​​the table. In addition, when gluing the coating, attention should be paid to the absence of drills and folds. You can smooth the film with any flat plastic tool.

How to restore the surface?

If the worktop cover in the kitchen has not only lost its original appearance, but has begun to collapse, you will have to carry out more serious restoration work. Under the influence of moisture and temperature changes, the table cover may become deformed (one half will become higher than the other), and the wood may swell and delaminate.

The recovery process looks like this:

  1. Remove all damaged areas of wood using a special tool;
  2. Dry and sand the lid with a machine (if you don’t have a machine, you can use sandpaper, but you will have to sand very carefully);
  3. Make a mixture of fine sawdust and polyvinyl acetate-based glue (you can use putty instead);
  4. Fill with this mixture those areas from which damaged wood and voids that may have occurred during sanding have been removed;
  5. Place the product under the press and dry for one day (this is the minimum period, more is possible).

How to cover a wooden tabletop after the adhesive has dried? An oil- or silicone-based product, or a special varnish, is also suitable here.

Important! The protective layer needs to cover the entire area of ​​the product, and not just the restored areas.

Caring for a Wooden Cutting Board

Regardless of your decision about how to cover a wooden countertop in the kitchen, it is still better to cut food on cutting boards. If you use wooden planks, you can protect them from damage in the same way as furniture - with an oil coating. A special environmentally friendly impregnation will protect the cutting board from moisture, bacteria and food staining.

Apply a couple of layers of sunflower or olive oil to the board and let it dry. This coating is safe in contact with food and costs a penny, but it will have to be updated regularly. New layers should be applied at least once a month.

You can use more expensive and durable options - products based on coconut and linseed oil, manufactured industrially. And also - funds for mineral based, which are rubbed into the surface with a cloth until it is saturated.

The oil coating on the cutting board can be supplemented beeswax. It will give the surface additional resistance to moisture. After applying the wax, the board should be polished to a shine.

Important! Wood cutting boards must be disinfected regularly. It can be wiped with vinegar, hydrogen peroxide, detergents with surfactants. If the bathtub is heavily soiled, you can use chlorine-containing bathtub cleaning products. After each use, the board should be washed with hot water.

Summary

We hope our article helped you answer the question of how to cover a wooden countertop. A wooden work surface can last a long time if it is properly protected with an oil-based coating with the addition of wax. Protective layer needs to be updated periodically. Damaged areas of the countertop can be removed by filling the voids with wood putty or a mixture of special glue and sawdust.

Video: caring for a wooden countertop

238. Lamps have protective fittings and are not allowed to be placed above stoves, technological equipment and cutting tables.

239. The list of equipment for production, storage and administrative premises of the catering department is equipped in accordance with Appendix 8 of these Sanitary Rules.

240. Equipment, production tables, tools, utensils, containers are made of materials approved for contact with food products, resistant to detergents and disinfectants and meet safety requirements for materials in contact with food.

241. Dining rooms are equipped with furniture with a coating that allows them to be treated using detergents and disinfectants.

242. In the event of failure of any technological and refrigeration equipment make changes to the menu.

243. Height of the bottom shelf of shelving and storage units food products, dishes, equipment are provided at least 15 cm from the floor.

244. Canteens must be provided with tableware and cutlery at the rate of at least three sets per seat.

245. When organizing catering, porcelain, earthenware and glassware (plates, saucers, cups, glasses) that meet safety requirements for materials in contact with food are used. Cutlery (spoons, forks, knives), utensils for preparing and storing ready meals must be made of stainless steel or materials with similar hygienic properties.

246. For separate storage of raw and finished products, their technological processing and distribution, separate and labeled equipment, cutting utensils, and kitchen utensils are used:

1) production tables with markings: raw meat “MS”, cooked meat “MV”, raw fish “RS”, cooked fish “RV”, raw vegetables “OS”, boiled vegetables “OV”, “bread”, finished products “ GP", for test;

2) cutting equipment (cutting boards and knives): raw meat “MS”, cooked meat “MV”, raw fish “RS”, cooked fish “RV”, raw vegetables “OS”, boiled vegetables “OV”, “bread”, “herring”, “gastronomy”;

3) kitchen utensils marked: “I dish”, “II dish”, “III dish”, “milk”, “for processing eggs”, “for breaking eggs”, “for finished products", "for raw products".

247. It is not allowed to use kitchen and tableware that is deformed, with broken edges, cracks, chips, or damaged enamel; aluminum cutlery; cutting boards made of plastic and pressed plywood; cutting boards and small wooden utensils with cracks and mechanical damage.

248. Cutting boards and blocks for cutting meat and fish are made from materials intended for contact with food products, without cracks or gaps.

The block for chopping meat is placed on a special stand and cleaned and sprinkled with salt every day after finishing work. Periodically, the surface of the deck is sawed off and planed.

249. If there is insufficient space (adapted catering premises), it is allowed to cut boiled meat, boiled fish, and boiled vegetables on the “finished products” table, using boards and knives with appropriate markings.

250. For the delivery of hot ready-made meals and cold snacks, special isothermal containers are used, the inner surface of which is made of materials approved for contact with food.

251. Production and other premises of the catering unit are kept in order and clean. Storing food on the floor is not permitted.

252. Dining rooms are cleaned after each meal. Dining tables are washed with hot water with added detergents, using specially designated rags and marked containers for clean and used rags. After use, rags are washed with the addition of detergents, disinfected or boiled, rinsed, dried and stored in a container for clean rags.

253. Washing kitchen utensils provided separately from tableware. In the washing rooms, instructions on the rules for washing dishes and equipment are posted.

254. According to epidemiological indications, at the end of the working day, all tableware, teaware, and cutlery are soaked in a disinfectant solution, after which the dishes are thoroughly rinsed with running water.

255. Washing baths for washing tableware and kitchen utensils are marked with volumetric capacity and are provided with plugs made of polymer and rubber materials. Measuring containers are used to dispense disinfectants.

256. When washing kitchen utensils in two-section baths, the following procedure is observed:

2) washing with brushes in water at a temperature not lower than +45°C and with the addition of detergents;

3) rinsing with hot running water at a temperature not lower than +65°C;

4) drying overturned on lattice shelves and racks.

257. Washing tableware in specialized washing machines is carried out in accordance with the instructions for their use.

258. When washing tableware manually in three-section baths the following order is observed:

1) mechanical removal leftover food;

2) washing in water with the addition of detergents in the first section of the bath at a temperature not lower than +45°C;

3) washing in the second section of the bath in water with a temperature not lower than +45°C and adding detergents in an amount 2 times less than in the first section of the bath;

4) rinsing the dishes in the third section of the bath with hot running water at a temperature not lower than + 65°C;

5) drying dishes upside down on racks, shelves and racks.

259. In EDVO and children's homes, 2-cavity sinks with appropriate markings or a dishwasher are installed for washing tableware in buffets.

Initially, wash the tea utensils at a temperature of +45°C with the addition of detergents to the first nest, rinse them in the second nest with hot running water not lower than +65°C, then wash the tableware in the same order. Before washing, the tableware is cleaned of food residues, washed in the first sink with hot water at a temperature of +45°C with the addition of detergents, in the second sink the dishes are rinsed with running water at a temperature not lower than +65°C and dried on grid shelves .

260. In the absence of a special sink and running water, dishes are washed in three basins (the volume of the basin is at least 10 liters) in hot water with the addition of detergents, clean dishes are rinsed in hot water and then dried.

261. Containers for storing cutlery are washed in hot water at a temperature not lower than +45°C, using detergents.

262. In ODVO and children's homes, nipples are washed, boiled for fifteen minutes and stored in a glass container with a closed lid. Bottles for milk formulas are washed with warm running water using a brush and degreasers (mustard powder, baking soda), then boil for fifteen minutes and store in a labeled, closed enamel container.

263. Clean kitchen utensils and equipment are stored on racks at a height of at least 0.5 m from the floor; tableware in cabinets or on racks; cutlery with handles up; storing them loosely on trays is not allowed.

264. Processing technological equipment carried out daily as it becomes dirty and at the end of work with a specially designated rag and container.

265. Washing cutting boards and small wooden utensils is carried out in the washing department (workshop) for kitchen utensils with hot water at a temperature not lower than +45°C, with the addition of detergents, rinsed with hot water at a temperature not lower than +65°C and scalded with boiling water, and then dried on racks on edge. After processing and drying, cutting boards and knives are stored in special marked cassettes (boards on edge); they can be stored directly on the corresponding production tables (on edge). Storing them in bulk is not allowed.

266. After use, brushes and rags for washing dishes are cleaned, soaked in hot water at a temperature not lower than +45°C with the addition of detergents, disinfected (or boiled for 15 minutes), washed with running water, dried and stored in a special container.

267. General cleaning is carried out once a month (washing panels, equipment, inner surface glass, lighting equipment, kitchen and tableware, containers and equipment) using detergents and disinfectants and according to epidemiological indications.

268. White and brown bread are stored separately (allowed on different shelves), in a cabinet with holes on the doors for ventilation, the distance of the bottom shelf from the floor is at least 35 cm. The cabinet shelves are cleaned of crumbs with special brushes and wiped with a rag using a 1% solution. table vinegar.

269. Labeled containers for food waste(“food waste”) have lids, stored in a specially designated place and emptied of waste as they are filled to 2/3 of the volume, washed with a detergent solution.

270. In ODVO buffet groups and children's homes, containers for collecting food waste are cleaned after each meal, washed with a washing solution, rinsed with hot water and dried.

Food waste is not allowed to be carried out through the distribution or production areas of the catering unit.

271. The intervals between meals should not exceed 3.5 - 4 hours.

272. Nutrition standards for children at facilities for the upbringing and education of children and adolescents are adopted in accordance with Appendix 9 to these Sanitary Rules.

273. In general education and boarding schools, educational organizations for orphans and children left without parental care, orphanages, and educational institutions, a promising seasonal (summer - autumn, winter - spring) two-week menu is compiled.

274. The prospective menu and assortment list of products are agreed upon with the state authority in the field of sanitary and epidemiological welfare upon commissioning of the catering unit, subsequently after reconstruction, when the profile of the catering unit changes or production process, as well as when making changes and additions to the previously approved assortment.

275. A menu layout is compiled daily, which indicates the number of children and adolescents receiving food, a list of dishes for each meal, indicating the portion weight in grams depending on age, as well as food consumption for each dish in accordance with Appendix 9, 10 of these Sanitary rules.

276. The actual diet must correspond to the approved prospective menu. In exceptional cases, it is allowed to replace some products, dishes and culinary products with others.

277. Cooking should be done using a card index of dishes in accordance with technological maps, which reflect the layout of products, the yield of dishes, information about the technology of preparing dishes.

278. In a future menu, repetition of the same dishes or culinary products on the same day and in the next 2 to 3 days is not allowed.

279. The daily diet includes meat, milk, butter and vegetable oil, rye and (or) wheat bread, vegetables and sugar. Fish, eggs, cheese, cottage cheese, poultry are included once every 2–7 days.

280. In EDVO and facilities with round-the-clock stay of children and adolescents, breakfast consists of a hot dish (first or second) and a hot drink, including vegetables and fruits.

Lunch includes a salad, first, second course (main hot dish of meat, fish or poultry) and third (compote, jelly, tea). Prepare a simple salad from boiled and fresh vegetables(cucumbers, tomatoes, fresh or sauerkraut, carrots, beets, with the addition of fresh herbs. The afternoon snack menu includes a drink (milk, fermented milk products, jelly, juice) with bakery or confectionery products without cream.

Dinner consists of a vegetable (curd) dish or porridge; main second course (meat, fish or poultry), drink (tea, juice, jelly). Additionally, as a second dinner, include fruit or dairy products and bakery or pastry products without cream.

281. Every day in the dining room must be posted, approved by the head educational institution, a menu that contains information about the volumes of dishes and the names of culinary products.

282. Acceptance of food products and food raw materials is carried out in the presence of documents certifying their quality and safety (documents of veterinary and sanitary examination, manufacturer, as well as a certificate of conformity).

Documents certifying the quality and safety of products are kept in the catering organization.

283. Transportation of food products is carried out by vehicles with sanitary-epidemiological conclusion. The forwarder must have special clothing and undergo a medical examination in accordance with the legislation of the Republic of Kazakhstan.

284. If the food purchase point is located within a radius of no more than 500 m from the educational organization, food delivery in hand luggage is allowed (no more than 50 seats). During transportation, conditions must be ensured to prevent damage and contamination of the delivered products.

285. The use of food raw materials is allowed in the nutrition of children and adolescents plant origin, grown in agricultural organizations, in educational and experimental and garden plots, in greenhouses of educational organizations, in the presence of the results of laboratory and instrumental studies of the specified products, confirming their quality and safety.

286. The presence of children and adolescents in production premises catering unit and involving them in work related to cooking, peeling vegetables, distributing ready-made food, cutting bread, washing dishes, and cleaning industrial premises.

287. Separate washing baths are provided for processing raw products (unpeeled vegetables, meat, fish). It is not permitted to use for these purposes washing baths intended for washing kitchen or tableware, or sinks for washing hands.

288. Fish is defrosted on production tables or in water at a temperature not exceeding +12°C, with the addition of salt at the rate of 7 - 10 g per 1 liter. It is not recommended to defrost sturgeon fish and fillets in water.

289. Meat, semi-finished products, fish and other products are not subject to secondary freezing and, after primary processing, are sent for heat treatment. Storing defrosted products is not allowed.

290. Eggs are processed in a marked container. Eggs are processed under the condition that they are completely immersed in the solution in the following order:

1) treatment – ​​in 1–2% warm solution soda ash;

2) treatment - rinsing with running water for at least 5 minutes.

291. Individual packaging of canned products is washed with running water before opening.

292. Beverages are poured directly into consumer containers (glasses, goblets); it is not allowed to be poured into a common container before dispensing.

293. To ensure the preservation of vitamins in dishes, vegetables to be boiled in their peeled form are peeled immediately before cooking and boiled in salted water (except for beets).

294. Preliminary preparation of peeled potatoes and other vegetables with prolonged soaking in cold water more than 2 hours. Vegetables boiled for salads should be stored in the refrigerator for no more than 6 hours at a temperature of +2 – 4 °C.

295. Raw vegetables and herbs intended for preparing salads without subsequent heat treatment are kept in a 3% solution of acetic acid or in a 10% solution of table salt for 10 minutes, followed by rinsing with cooled boiled water. Cutting is carried out on tables and boards marked “OB” in the finished products workshop.

296. When preparing a culinary product, which is a food product or a combination of products brought to culinary readiness, the following requirements are observed:

1) when preparing second courses from boiled meat, poultry, fish or serving boiled meat (poultry) as first courses, portioned meat is subjected to secondary boiling in broth for 5 - 7 minutes;

2) meat portioned for first courses may be stored in broth on a hot stove or steam table for no more than 1 hour before serving;

3) when mixing the ingredients included in the dishes, use kitchen equipment without touching the product with your hands;

4) butter and milk used for seasoning side dishes and other dishes are pre-treated heat treatment(melting and boiling);

5) boil the egg for 10 minutes after the water boils;

6) omelets and casseroles, the recipe of which includes an egg, are cooked in an oven, omelettes - for 8 - 10 minutes at a temperature of +180 -200 ° C, in a layer of no more than 2.5 - 3 cm; casseroles - for 20 - 30 minutes at a temperature of +220 - 280°C, in a layer no more than 3 - 4 cm; egg mass is stored for no more than 30 minutes at a temperature not higher than +2 – 4 °C;

7) boiled sausages, wieners and frankfurters are boiled for at least 5 minutes after boiling;

8) cutlets, minced meat or fish balls are fried on both sides for at least 10 minutes and fried in the oven until cooked at a temperature of +220 - 250°C.


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All premises of the catering unit of a preschool institution must have sufficient usable area and an appropriate set of technological equipment.

The catering unit includes a kitchen with a preparation and washing area, pantries for dry foods and vegetables, utility rooms. The washing, preparation and cutting rooms are separated from the kitchen by equipment or screen partitions 1.2 m high. The floors in the washing and preparation rooms must have sloping drains for water drainage. The room is equipped with exhaust ventilation.

The catering unit of a preschool institution should be equipped with electric or gas stoves. In rural preschool institutions it is allowed to install kitchen stoves solid fuel with a firebox opening into a separate room.

To store perishable foods, the catering unit must have refrigeration units or refrigerators that are equipped with thermometers. It is important to ensure that the storage temperature of perishable products does not exceed +6°.

In refrigerators or refrigeration chambers the possibility of separate storage of products such as meat, fish, milk, dairy products, etc. must be provided. Places for their storage are appropriately marked and strictly observed.

Products for children of the first year of life (liquid milk formula) are stored in separate refrigerators.

The catering unit of a preschool institution must have special storage rooms bulk products: a pantry equipped with special shelves, racks or cabinets; For storing vegetables, a special pantry or vegetable storehouse is allocated (dry, well-ventilated).

The kitchen area is equipped with special cutting tables. There should be at least three of them: for cutting raw foods, for cooked foods and for dough. Work tables can be all-metal (stainless steel, duralumin) or upholstered in galvanized iron or aluminum. It is important that the edges of the tables are rounded, the upholstery fits carefully to the base of the table, and the seams are well sealed. Tables upholstered with galvanized iron or aluminum are only allowed for cutting raw meat and raw fish.

To cut the dough, you must have a table with a smooth hardwood top.

For cutting various products At the catering unit you must have special cutting boards and knives (9 pieces or more). Cutting boards are made from hard wood (birch, ash, oak, maple); they must be smoothly planed and have no cracks or gaps. Both boards and knives must be marked: “SM” - raw meat, “VM” - boiled meat, “CP” - raw fish, “BP” - boiled fish, “SO” - raw vegetables, “VO” - boiled vegetables, “X” - bread, “Herring”, “Gastronomy”.

Cutting boards are stored separately, on special racks or in cassettes placed on edge. Each cutting board is allocated a special marked place. It is acceptable to store cutting boards in appropriate work areas.

It is allowed to use kitchen utensils made of stainless steel, aluminum (pots), frying pans - made of cast iron, baking sheets - made of untinned iron - in preschool institutions. Tanks and buckets made of galvanized iron are allowed for storing drinking water, transporting and storing bulk products (cereals, flour). All kitchen utensils should be stored on special shelves or racks, and small kitchen utensils should be stored in special cabinets.

For washing kitchen utensils, the catering unit is equipped with special baths (made of stainless steel, duralumin, aluminum). It is desirable that the baths have a cold and hot water supply and are connected to the sewer system (with a mandatory air break device). It is recommended to use washing baths of types VM-1, VM-2, VM-1A, VM-2A.

To collect waste and garbage, you need to have metal buckets with lids, or better yet, special pedal tanks.

The catering premises must be kept perfectly clean. Daily cleaning The catering unit consists of washing the floors as they become dirty, removing dust, wiping heating radiators, window sills, washing tables and cutting boards at the end of each stage of work, and timely washing dishes and kitchen equipment.

At least once a week, the catering unit is treated with detergents: walls, lighting fixtures, and window glass are washed.

Once a month in the catering department it is carried out spring-cleaning followed by disinfection of all premises, equipment and inventory.

Kitchen utensils and various kitchen utensils (cutting boards, knives, spoons, ladles, stirrers, spatulas) are washed in hot water (+ 45-50°) with the addition of detergents approved in children's institutions, rinsed with hot water not lower than 65°, and then dried on lattice shelves or racks. After washing, metal kitchen utensils should be fried in the oven. Immediately after the end of the operation, the meat grinders are disassembled, thoroughly washed, doused with boiling water and calcined in the oven.

After washing dishes, washcloths and rags are thoroughly washed, boiled for 15 minutes, dried and stored in a sealed container. Brushes and ruffs are also thoroughly washed, dried and stored in a specially designated place.

Buckets or tanks for collecting waste are cleaned as they are filled (no more than 2/3 of the volume) and must be washed at the end of the working day with a 2% solution of soda ash, rinsed with hot water and dried.

Strict adherence to the rules for storing food, food waste, and thorough cleaning of the premises help to avoid the appearance of flies and rodents. If they do start up, then it is allowed to use only mechanical means of exterminating them. The use of chemical and bacteriological preparations in children's institutions is strictly prohibited.

In the work of the catering department of a preschool institution great importance has strict adherence to the rules of transportation, storage and culinary processing products. Not only the quality and taste of food, but often also the health status of children, largely depends on how these rules are followed, since violations in the storage and processing of products can lead to food poisoning and gastrointestinal diseases.

All food products supplied to a preschool institution must meet the requirements of state standards. When receiving perishable products, it is necessary to require quality certificates for them indicating the date of production, variety, category, and sell-by date. For some products, such as milk and dairy products, it is also necessary to obtain a number of laboratory data (fat content, protein content).

To prevent contamination and spoilage of products, it is important to properly organize their delivery to the institution. Transportation of food products is carried out by specially designated transport, which is not permitted to be used for other purposes. It is advisable that for transporting products to childcare facility Specialized machines were used, which is possible when organizing a ring delivery of products. When using other vehicles, their body should be upholstered with galvanized iron.

Upon completion of unloading vehicles cleaned of debris, washed with hot water and disinfected with a 0.2% solution of bleach.

The containers in which products are transported must be marked and used only for their intended purpose. After delivery of the products, the transport containers are also cleaned, washed with hot water and a 2% soda ash solution, scalded with boiling water, dried and stored in places inaccessible to contamination.

Personnel receiving and accompanying products must have clean gowns and gloves. Products are placed in car bodies in such a way as to avoid their movement along the bottom. Persons accompanying the cargo are not allowed to sit on the food container, even if it is covered with a tarpaulin.

Meat and fish are transported in metal boxes or in wooden ones, lined with galvanized iron on the inside. Milk is transported in special sealed metal flasks, cottage cheese and sour cream - in metal flasks (cans) or barrels with tight-fitting lids. It is permissible to transport milk and dairy products in special factory packaging, paying attention to maintaining its integrity (bottles, boxes, bags).

Bread, butter, cheese and other products that cannot be cooked are transported in separate containers special for each product - in boxes with tight-fitting lids, oilcloth bags, which must be washed after each transportation.

Bulk products, vegetables and fruits can be transported in boxes or bags, pickles, sauerkraut - in special containers with tightly closed lids, canned food for children - in original packaging (boxes, cartons).

It is important to ensure that food is stored correctly. Particular attention is paid to ensuring proper storage and timely use of perishable products: meat, fish, milk, dairy products. They should be kept refrigerated certain temperature and no more than the deadlines established by the All-Union Sanitary and Hygienic and Sanitary and Anti-epidemic Rules and Norms.

Products that require cooking and products that are fed to children without heat treatment must be stored separately. If there is one refrigeration unit(one refrigerator) in the catering unit, places for storing meat, fish, and dairy products must be strictly demarcated. For this purpose, special shelves are installed in the refrigerator that are easy to wash and handle.

Meat and fish are kept in closed containers (pots, metal boxes) with strict adherence to the shelf life of frozen and refrigerated products. Also contains poultry, rabbit, and offal.

Vegetable oils are stored in a sealed container in a cool, dark room. Considering that they deteriorate quite quickly, without changing the aroma and taste, they need to be kept for 1-2 weeks. Butter stored either in a closed container or in bars wrapped in parchment on special shelves in a refrigeration unit. Do not keep oil in close proximity to sharp-smelling foods (cheese, fish). It is also not recommended to store eggs together with sharp-smelling foods.

Milk (flask or bottle) is in the same container in which it arrived. Sour cream and cottage cheese are contained in metal flasks or barrels, which are tightly closed with specially made plywood lids covered with gauze.

Large cheeses can be stored without containers in special wooden shelves with plywood or cardboard spacers. The cheese heads should not touch each other. If the cheese rind is covered with mucus or mold, which is observed even during short-term storage, it must be wiped with a clean napkin moistened with a 3% solution of table salt, and carefully trimmed before use.

Vegetables and fruits are placed in a special well-ventilated cool room (optimal air temperature +8°). To store various vegetables, you need to have special chests with holes for ventilation. Vegetables are placed in them after preliminary cleaning of soil and drying. Vegetables are periodically inspected and spoiled ones are removed. Fruits can also be located in special chests or on racks; they are inspected periodically.

Bulk products are kept in a separate dry room in clean chests with tight-fitting lids. It is permissible to store bulk products in bags, but for this they must be placed on special racks raised from the floor by at least 15 cm. The distance between the wall and the products must be at least 20 cm.

Bread is stored in special cabinets, the doors of which have holes for ventilation. The distance of the bottom shelf of the cabinet from the floor must be at least 35 cm. Black and White bread stored separately. The shelves of the cabinet where the bread is kept are wiped daily with a clean cloth soaked in a 1% vinegar solution. Bread crumbs are swept away with special brushes.

Food service personnel must strictly adhere to the rules of technological processing of food and food preparation. It is especially important to ensure compliance sanitary requirements when working with raw and cooked foods. They are processed on separate tables using appropriately marked cutting boards and knives. After working with raw foods (especially meat and fish) and when moving from handling raw foods to handling cooked ones, you must thoroughly wash your hands.

Please note that for preparing salads from raw vegetables their Preliminary processing carried out on boards for raw vegetables, and then, after carefully processing the vegetables, their final chopping is done on boards for boiled vegetables using appropriate knives.

To prepare minced meat and grind food in a catering unit, you need to have two meat grinders - for raw and cooked food.

It is important to ensure compliance with the terms of heat treatment of products. Cutlets and meatballs are fried in fat heated to a boil for at least 10 minutes, followed by keeping in the oven until cooked. Shredded or portioned meat must undergo secondary heat treatment (boiling in broth, sauce, heating in the oven), which must be carried out for 10 minutes. To prepare casseroles and omelets, they should be baked in the oven at a temperature of 220-250° for 5-8 minutes.

To prevent food poisoning in children's groups, the production of yogurt-samokvasa, cottage cheese and other products is prohibited. fermented milk products. Sour milk can only be used for making dough.

In the catering departments of preschool institutions, the production of such perishable foods as pancakes with meat, naval pasta, jellies, pates, brawn, minced meat, deep-fried products, creams, drinks, fruit drinks is prohibited. It is strictly prohibited to eat mushrooms, use flask and barrel milk without boiling, cottage cheese and sour cream without heat treatment, eggs and waterfowl meat, meat that has not passed veterinary control, and home-made canned products.

Proper operation of the catering unit requires not only strict compliance with sanitary and anti-epidemic requirements, but also a clear organization of the work process. Food department workers must promptly receive the products required from the menu, prepare them on time, and correctly calculate the time of placing the products in the cauldron. It is unacceptable to delay the start of breakfast, lunch, afternoon snack or dinner due to untimely preparation of food, as the daily routine of the institution is disrupted. You should also not allow food to be prepared much earlier than the established feeding hours for children. To ensure high taste qualities and preservation of the biological, and primarily vitamin, value of food is not allowed to be kept ready meals on a hot stove for more than 2-3 hours. It is strictly forbidden to cook food the day before, leave ready-made meals for the next day, or use leftovers from yesterday's food.

Cooking process baby food should be organized in such a way that the end of the preparation of dishes coincides with the time of distributing them to groups.

Ready-made food is distributed to groups 10-15 minutes before the start of feeding children in volumes corresponding to the number of children in the group. For this purpose, each group has special measured utensils, and at the catering unit there are appropriate measures and scales for correctly determining the volume and weight of the dishes being served. It is necessary to have tables of mass of products in various volume measures or in 1 piece.

In groups, the start of feeding children should also coincide with the time they receive food from the kitchen. If the start of feeding for any reason (late return from a walk, delay from organized activities) is delayed, then children have to be given cooled or heated food. Both have their negative sides. Children eat cold food less willingly, and when the food is reheated, the vitamins in it are destroyed.

Sanitary requirements for organizing children's meals also regulate the procedure for handling dishes in children's groups.

In a preschool institution, for each children's group, two-cavity sinks with a supply of cold and hot water should be installed.

Dishes thoroughly cleaned of food residues are washed in hot (50-60°) water with the addition of approved detergents, then rinsed with hot (65°) running water and dried on wire racks.

Milk bottles and nipples are thoroughly washed immediately after finishing feeding babies. Bottles and nipples are washed in warm running water using degreasers (mustard, baking soda), then they are boiled for 15 minutes and stored in a labeled container with a lid.

After washing dishes, rags are washed, dried and stored in closed, labeled containers.

To collect food waste, each group must have pedal tanks, which, after the last feeding of the children, are cleaned, washed with a 2% solution of soda ash, rinsed with hot water and dried.

When occurring in a group infectious diseases Dishes must be disinfected daily. To do this, each group must have dry heat cabinet or a tank with a lid for soaking dishes in a disinfectant solution. Soaking is carried out in a 0.5% solution of chloramine or a 0.5% solution of bleach for 30 minutes. Then the dishes are thoroughly washed in running hot water and dried on wire racks.

Everyone has dreamed of discovering artistic talent at least once in their life and trying themselves as a restorer or decorator. Restoring a table is a unique opportunity to combine business with pleasure. Firstly, this good way save on buying new furniture, and secondly, restore old table with your own hands - doubly pleasant. It is noteworthy that restoration technology is available to everyone, even non-professionals. The result is an exclusive product that has no analogues. How to restore and transform an old kitchen table? How to cover a wooden tabletop? Tips, recommendations, photos, as well as unique new master class restoration from designers will help you make a real masterpiece from an outdated piece of furniture.

Furniture restoration is a very exciting process in itself, and with the right approach it is also very useful, allowing you to significantly save on purchasing new furniture

Update methods

How to update your kitchen countertops with your own hands? What are wood countertops in the kitchen covered with? Beginners have many questions and, as a result, difficulties in the restoration process, which plunge them into a stupor. Of course, any remodeling and restoration of kitchen furniture may ultimately not lead to the result that was originally planned. However, here you should remember that it’s never too late to get rid of your old table and buy a new one, but it’s still worth a try.

You can restore your kitchen table yourself or update it in the following ways.

  1. Painting through tulle involves painting the product with paint according to the stencil principle. To do this, the fabric is spread on the table in such a way that there are no tubercles. Next you need to use spray paint paint the entire surface and let it dry, then remove the tulle. As a result, a beautiful lace pattern is formed on the table.
  2. Remodeling the table may involve restoration using ceramic tiles. This coating is not only attractive, but also practical, since it can withstand various types of influences. These can be whole blocks or multi-colored fragments in the form of a mosaic. If there are no tiles, glass shards can be used as restoration material.
  3. You can update an old table using self-adhesive film. Modern manufacturers They offer inexpensive models with original designs. For restoration, it is enough to paste over the surfaces of the product - and it will be transformed before your eyes.
  4. If the table is made of solid wood, you can use the burning technique as an idea for restoration, but this requires certain work skills, as well as special equipment in the form of an electric burner.
  5. Decoupage is very fashionable way transform furniture and give it a completely different look. This does not require special artistic skills, because the basis is taken finished photos on paper or a napkin that is attached to the table.

Product restoration

Restoring a tabletop involves returning it to its original appearance without visible changes in design. Many private craftsmen and companies offer their restoration services, but due to high cost This option is not available to everyone. The restoration process is long and painstaking, however, if you want to update the kitchen table with your own hands, you can do it at home. Before repairing the countertop, you need to prepare the following materials:

  • glasses, respirator, gloves;
  • sanding machine or coarse and fine grain sandpaper;
  • art or paint brush, roller;
  • impregnation and putty for wood;
  • wood glue, liquid nails;
  • acrylic or alkyd paint, stain, countertop varnish or wax;
  • antiseptic and primer.

When necessary tools at hand, you can get to work.

Preliminary repair

Before covering a wooden tabletop, you should pay attention to the underframe and general state table: are the legs loose, are some parts missing? The new life of an old table begins first of all with the elimination of these defects, since the functional component is important for any furniture. It must be disassembled, the old coating removed from each part, sanded and reassembled, fixed with glue or liquid nails. Many restorers insist that the integrity of the table should not be damaged, as it will quickly become unusable.

Here, each case is individual. For flimsy structures, assembly can really be disastrous. A hammer drill may destroy the surface or cause chips. If the furniture is good quality and massive, then you should not be afraid of this. If assembled correctly, the product will become more durable and stable. After work, it is important to ventilate the room, since accumulated dust can subsequently settle on the kitchen table top. Dust stuck to the surface after painting will spoil the appearance, so general cleaning will not hurt.

Primary processing

A wooden table, like chipboard countertops, requires mandatory impregnation with an antiseptic, which will protect against pests and fungi. This substance will not allow woodworms to attack the product in the future. After treatment, it is recommended to leave the table to dry for at least a day. Next, you need to remove the old coating using a sanding machine. You can also use coarse-grit sandpaper at the beginning and fine-grit sandpaper at the end of sanding.

Kitchen countertop restoration

Before covering a wooden tabletop, you should carefully inspect the surface for damage and chips. Small cracks up to 3 mm are sealed with putty and then sanded again so that there are no tubercles. Large chips can be repaired using veneer. You must first make a stencil the right size. In order to make it correctly, you should cover the surface of the chipped part of the table with paint, then press it with paper. A clean place, untouched by paint, is the necessary stencil. Next, you need to cut the veneer along the contour and glue it to the surface with wood glue. Press the part tightly and leave to dry for 10–12 hours. How to cover the tabletop after cosmetic repairs? Alkyd or shellac primer for wood. This will ensure even paint coverage. The primer should be applied in 2 layers and wait until completely dry after each treatment. After this, the surface can be sanded again.

Painting tables

Now you can start painting directly. Since restoration requires restoration of the original appearance, the correct shade should be chosen. Modern manufacturers offer a wide range color palette, but it is not always possible to find an absolutely identical version that was used before restoration. You can purchase several types of paints, mix them and arrive at the desired color. How to cover a wooden tabletop so that it lasts for many more years? There are a lot of options here, but the most common is water-dispersed acrylic paint. It is non-toxic, dries quickly and is quite moisture resistant.

Using a brush, apply a thin layer, leave to dry, then apply a second coat and also let dry. For dark shades It is recommended to repeat the procedure three times. If the table will be placed outside, care must be taken to protect the surface from moisture and precipitation. Alkyd paint is suitable here. Despite the pungent toxic odor, it is successfully used for exterior finishing. It is moisture resistant and is not afraid of direct sunlight. Most a budget option – Oil paint based on drying oil. This material is suitable for tabletop restoration coffee tables, which are not actively subject to mechanical stress. Please note that after dyeing, the product will be ready for further processing after 3-4 days.

Protective covering

How to cover wooden countertops in the kitchen for long-term use? It is best to use a matte water-based polyurethane varnish. He will provide reliable protection from external influences and damage. The varnish is applied in 2-3 layers in one direction, after each it is necessary to dry the surface for 4 hours and sand it. How to varnish a tabletop so that there are no waves? You need to wait until it dries completely and clean out small spots with sandpaper. A white spot may form at the cleaning site, but do not be afraid of this, since after polishing the surface will become perfectly smooth.

The polish should be selected based on characteristics similar to the previous varnish. After the procedure, you can cover the countertop with wax. These are special wax sheets with a pleasant natural aroma. Before work, it should be softened (you can warm it up a little or leave it in the sun), and then rub it in in a circular motion using felt. This process is long and painstaking, but it should be given Special attention, because the quality of the coating determines the further service life and presentable appearance of the product.

There is another option for covering a wooden tabletop - this is ordinary wax, which is rubbed into the surface with a cotton cloth. This polished table looks very stylish and elegant, but is more suitable for a living room than a kitchen.

This is how the long restoration process is carried out. A little patience, diligence and creative approach - and an old piece of furniture will look like a photo from a glamorous magazine.

And in conclusion, a video from detailed description process of restoration of a wooden tabletop.