Souces should have in to y with and za groin, corresponding to the taste and for the groin of the products included in it. Souces should be moderately salty to about n with and with t e n c and I am a homogeneous, elastic.

X R A N I T Hot sauces in a water bath at a temperature of 75 ° C not be 2 h.

Sauces of industrial production

General

Industrial production sauces occupy an increasing place at the modern consumer. Their demand is constantly growing, and the proposed range allows you to satisfy every taste of the consumer.

Soues not only tasty, but also useful due to the content of vegetable and fruit components in them. The industry produces a wide range of ready-made sauces: mayonnaise (enjoyable in the greatest in public), tomato (including ketchup), fruit and delicacious sauces.

Produced sauces are very diverse in its composition. Wealth formulations, accuracy of its observance, careful execution of technology prescriptions provide each sauce with a special beautiful delicate taste and beautiful appearance.

Industrial cooking sauces are suitable for direct feeding to dishes, or they can be added to the process of cooking dishes to create a variety of dishes tastes and improving their taste. They are set in fine or large packaging in plastic or glass containers.

Sester-free sauces contain a preservative and are usually faced in the unbreakable container from polymeric materials or into aluminum tubes.

Sterilized sauces, packaged in glass containers, can be made without preservatives. Glass packaging allows you to show the goods "face" (visible pieces of vegetables, spices, etc.), storage of industrial manufacture sauces is quite stable.

An opened jar, a bottle can be stored for several days if they are closed again with a cap, a plug and put in a dark cool place.

Assortment of sauces is diverse: mayonnaise sauce, ketchup, tomato sauce sharp, Kuban sauce, amateur sauce, South sauce, East sauce, Moscow sauce, Indian fruit sauce, fruit sauces (apple, plum , apricot, etc.), ourrabi (welded juice of garnet fruits), Tkemali sauce, etc.

12.2 Cooking sauces

Ketchup.Tomato spicy and fragrant mixture is prepared by boost tomato paste With various spices and taste additives.

The most commonly used spices include: nutmeg, mustard seed, cinnamon, ginger, fragrant pepper, carnation, fennel, bay leaf, etc. Taste additives - salt, sugar, vinegar, extracts from
Celery, garlic, onions. When preserving, benzoic acid is used. Ketchups of industrial production are conserved in strict technology and can be stored for two years without losing their
Properties.

Tabasco sauce- This is a spicy spicy liquid mixture cooked on fresh pods of Cayenne pepper. So that she acquires a specific fragrance, it is placed for three years in oak barrel. After ripening, the mixture is connected to a cutlery vinegar and stirred. Seasoning acquires a unique savory taste. It is necessary to apply it carefully. There are enough of a few drops so that the mixture revived the taste of food, made it appetitely add to vegetables and dishes from them.

Barbecue sauce- acute tomato sauce with the addition of herbs and pepper. Software give to roast meat, sausages, walking, fried potatoes, stew vegetables, ledge.

Chinese sauce- sweet and sour sauce With the addition of pineapples, pepper of spicy herbs. Fits with rice, fish, meat.

Cocktail sauce- thick soft sauce. With its manufacture use whiskey and sherry. Served to fish and salad dishes.

Salsa sauce- Mexican acute sauce, which includes vegetables and sharp peppers. Used as seasoning for kebabs and dishes J any meat.

Chili sauce- Very acute sauce with the addition of pepper Chile, herbs and Raeda additives. Diverse in use - combined with any fried som, is necessary for the preparation of kebab. Improves the taste of a hamburger spaghetti, vegetable salads.

Garlic sauce- Spicy sauce with taste of garlic. Served to schish, dishes from meat, fish, potatoes, eggs.

Exotic sauce- Sweet-sweet sauce with spicy spicy taste in the manufacture of fruits and vegetables are added. Vitaminized. Use for salads, meat dishes, birds, rice.

Sounds of Napoli and Bolognese- Italian sauces, manufactured from mature tomatoes and various other vegetables with all sorts of herbs in pain quantities. Napoli sauce contains more than a dozen herbs, and Lurnish sauce includes beef pieces.

Country sauce- acute sauce, sour-sweet with a pronounced aroma and taste of mushrooms.

Gentle sauce- weakly ground sauce, has a spicy, tomato taste with a pronounced aroma and taste of dill.

Krasnodar sauce- sour-sweet, slightly ground with a well-pronounced aroma of tomato products, apples, spices.

Tkemali saucesproduced out wild plums Tkemali growing in the mountains of the Caucasus. Tchemali plum has different natural colors and taste. When adding various spices, spices, herbs and greenery in Tkemalevaya puree, sharpness, acid and sweetness are regulated. The resulting sauces are ideal for the most diverse
dishes.

Satsibel sauce.Contains flesh fresh tomatoes, Fresh greens, garlic, a little different peppers, complements the taste of any food. It is superbly suitable for meat dishes, together with creamy or vegetable oil - to pasta, as well as vegetable and even fish dishes.

11 Cooking Soy Sauce

In Japan, soy sauce is not added except in tea or sweets. Eastern chefs use it instead of salt, but it's not just that. It is the soy sauce that gives a specific, sophisticated and spicy taste with dishes oriental cuisine. Separated soybeans are mixed with roasted ground wheat grains, poured with water and satisfy. Then the resulting mass in special bags is hanging or laid out in the sun.

Thus, soybean is subjected to natural fermentation, or, expressing in modern language, fermentation. In such a state, the soy mass is more than a year. A flowing fluid is collected in special chains, filtered and bottled. So the soy sauce was prepared in the east.

Thanks to modern technologies, the process of natural fermentation can be significantly accelerated. Then the fermentation occupies no longer a year, but still at least a month. Enzymes split the soy protein, while the fermentation process of wheat starch is formed by sugar, giving soy sauce sweetish taste. After ripening, soy paste is pressed,
Saturated sauce filter and pasteurize, while its color and aroma become even more intense. Then the finished sauce is bottled.

A variety of taste shades are achieved by adding natural extracts (garlic, dill, etc.).

Cooking mayonnaise

Mayonnaise.Industrial Mayonnaise is a sour cream-shaped fine-dispersed emulsion of the "oil in water" type, prepared from refined deodorized vegetable oils with the addition of emulsifiers, flavoring additives and spices permitted
Ministry of Health and Social Development P "F,

Mayonnaise are used as seasonings to improve the taste and digestibility of products, as well as in the manufacture of food and confectionery. Ready product produced according to GOST 30004.1-93
"Mayonnaise. Technical conditions "and must comply with the requirements of regulatory and technical documentation.

The technological process of making mayonnaise provides for the creation of optimal conditions to obtain a homogeneous (close to homogeneous) and a stable structure of practically insoluble in each other in the other components (for example, water and oil), given the factors such as the concentration of dry components, the conditions of swelling and pasteurization of dry components , oil supply rate, intensity of mechanical exposure.

The production of mayonnaise includes the following technological steps: dosing of components; cooking egg pasta; Preparation of mustard dairy paste; supply of vegetable oil; Preparation of a hydraulic salt solution; coarse emulsion preparation; Preparation. small emulsion; Packing ready mayonnaise.

Russian enterprises produce the following types of mayonnaise:

· In s about to about to and l about r and y n s e mayonnaise: "Provavasals ( mass fraction fat at least 67%); "Milk" (mass fraction of fat at least 67%,
"Egg" (mass fraction of fat at least 57.5%);

· SERVIS Majonis "Amateur" (mass fat mass of at least 4,7%);

· Low-calorie: "Salad" (mass fraction of fat is not mesh 37%), "mustard" (mass fraction of fat at least 37%) and with the obstination of stabilizers (mass fraction of fat at least 37%).

The mayonnaise table industrial production is kept at a temporary round of up to 18 OS not more than 45 days, and at a temperature of 5 ° C - up to 6 months.

Most industrial production sauces refer to the group of sharp, so-called delicacious sauces and oil cold sauces (various mayonnaise). Acute sauces are served in small quantities to such dishes like kebabs, lyuly-kebab, etc., or used as additives in the manufacture of culinary sauces.

Mayonnaise is used to prepare salads and other dishes or prepare on their basis derivatives.

The use of industrial production sauces allows you to expand the range of sauces used in public catering.

Fruit sauces. Prepare them from fresh mature apples, apricots, peaches, quince and other fruits. Used in the manufacture and supply of cereal and flour dishes or added to mayonnaise sauce.

Tchemali sauce. This sauce is prepared from the puree of Tkemali's plums with the addition of basil, kinse, garlic and red pepper. Sauce has a sharp taste. Serve it to Caucasian dishes.

Tomato sharp sauce. Prepare it from fresh tomatoes or tomato puree with the addition of sugar, vinegar, salt, bow, garlic and spices. Used in the manufacture of meat, fish and vegetable dishes.

Ketchup type sauce. We produce it by evaporation of tomatoes with sugar, garlic, salt, vinegar and spices. Add K. meat Sauces And mayonnaise. Sauce can be used when filing meat, fish and vegetable dishes.

Soy sauces. They differ in very sharp taste and strong spicy aroma. Prepare them from soy enzymatic hydrolyzate with adding apple puree, tomato paste, vegetable oil, spices, spices, bows and other additives. Served to the dishes of oriental cuisine, add to red meat sauces.

4. What dishes are egg-oil sauces?

5. List the range of cold sauces.

6. Tell us about the centralized production of sauces and seafood seasons.

Lecture №34: the topic "Technology preparation of vegetable dishes."

1. Release of vegetable dishes in nutrition.

2. The bars and assortment of dishes from boiled vegetables. Quality requirements and implementation times.

3. Employment rules and assortment of frosted vegetables. Quality requirements and implementation times.

4. Rules of extinguishing and assortment of dishes from stew vegetables. Quality requirements and implementation times.

1. Potato and vegetable dishes have a high nutritional value caused by a significant content of carbohydrates, minerals and vitamins in them, foodstorm mushroom dishes are somewhat inferior to vegetables, but use well-deserved demand due to a peculiar taste and fragrance.

Calorie dishes from vegetables and mushrooms is relatively small, which allows them to be widely used in dietary and healing nutrition. Adding to these dishes during the preparation of various fats, milk, cottage cheese, sour cream, sauces and other products allows to increase their calorie to one degree or another.

Vegetable dishes can be prepared from one type of vegetables, mixtures thereof, as well as in combination with other products - mushrooms, croups. Potatoes and vegetables on organoleptic indicators are well combined with products from meat, birds and fish, so they are widely used as a side dish to these products.

The technological properties of potatoes, vegetables and semi-finished products made it possible to apply in the manufacture of culinary products and dishes almost all methods of thermal culinary processing - cooking, allowance, frying, extinguishing and baking; Vegetables, in addition, passenger, blanched, fencing, potatoes are roasted, etc.; Mushrooms are extinguished, fry and baked.

Potatoes, vegetables and mushrooms used for the production of semi-finished products and dishes must comply with the quality of the requirements of existing guests and other regulatory and technical documentation /

2. Vegetable hot dishes and side dishes are divided into groups according to the method of thermal culinary processing - dishes made of boiled, sweened, stewed, fried and baked vegetables. Mushrooms in the manufacture of various dishes are extinguished, fry and baked.

Release dishes made of potatoes, vegetables and mushrooms with butter, margarine, sour cream or sauces. On vacation, it is recommended to sprinkle them finely chopped with a parsley chill or dill or green bow. Frequently served salty, pickled and fresh cucumbers, tomatoes, salt and pickled mushrooms, sauer cabbage, canned vegetable snacks (eggplant eggplant, zucchini, stuffed pepper, etc.).

Boiled vegetables dishes

Vegetables are boiled in water and a couple. When cooking in water, vegetables are laid in hot or cold salted water (10 g of salts per 1 liter of water). Without salt, booze, carrots and dried (pre-closed) green peaSince the beets and carrots during cooking in salted water acquire an unpleasant taste, and the green peas is poorly welded. Water is taken in an amount of 0.6 - 0.7 liters per 1 kg of vegetables so that it covers them no more than 1 - 1.5 cm. After the liquid boils, the heating is reduced and cooking vegetables until readiness: potatoes - 30 min, carrot - 25 min, beets - 1.5 hours. Beet can be cooked for 1 hour, then drain hot water, and rooted with cold water and to withstand 1 hour in it. This method of cooking is more economical than the traditional, since in this case the consumption is significantly reduced thermal energy.

Potatoes, carrots and beets are booined purified or skin depending on further use. Potatoes and root crops are cleaned with heat in order to reduce waste.

Vegetables having a green color (legged pods, green peas, spinach, Brussels kale), boil in a large amount of water (3-4 l per 1 kg) in open dishes with intensive boiling to avoid changing their color.

Canned vegetables (green peas, beans, corn, cauliflower, etc.) warm together with a decoction, which is then drained.

Fresh-frozen vegetables, not defrosting, lay in boiling water and boiled 10 - 15 minutes.

Freshly boiled mushrooms just like vegetables. Dried mushrooms and vegetables after pre-soaking are boiled in the same water in which they were soaked.

For cooking vegetables for a pair, pairing cabinets, parokonwitters or digestive boilers with insert grids are used. A small amount of vegetables can be boiled for a pair using null liners for this. Vegetables are welded in one way or another, it is necessary to use immediately, since even with a short storage, the organoleptic indicators deteriorate them. Vegetables that are released in the hot form are allowed to store at no more than 1 hour. Color cabbage, Green peas, asparagus, artichokes to avoid color change should be stored in a decoction. Brussels cabbage and leggings are stored by refined oil. Potatoes and rooted roofing roots are used mainly for the preparation of cold dishes (side dishes, salads and vinegarets), potatoes, in addition, for frying, and beetle - for the preparation of boors, beet rolling, puree and extinguishing.

WITHOUT SOBRATE POTATELS Used as a side dish and independent dishas well as for the preparation of potato mashed potatoes and potato products. Restored dry mashed potatoes In addition to direct purpose, it can be used to prepare a kitlet, zaras, crockets, rolls, but the amount of regenerating fluid must be reduced by about 25%.

Other boiled vegetables are used as independent dishes and garnings. Boiled mushrooms as a dish or side dish are not issued. They are used to prepare dishes from fried, stewed and baked mushrooms.

Consider the technology of cooking some dishes from boiled vegetables.

To prepare boiled potatoes, the purified tubers are approximately the same size placed in the boiler with a layer of no more than 50 mm, poured with boiling water, salted, closed with a lid and boiled almost until readiness. Then water is drained, and potatoes are dry, heating it without water 5 - 7 minutes. A couple of potatoes are boiled until readiness. On vacation, they are watered with melted cream oil, sour cream or sauce - onion, mushroom or sour cream. In addition, boiled potatoes can be released with fried bow or fried mushrooms or with onions and mushrooms. At the same time, the bow is finely cut and passenger. White fresh mushrooms chopped and fry, champignons, boiled dried mushrooms Cut with straw and roasted. When leaveing \u200b\u200bthe bow or mushrooms, fried (or onions, mixed with mushrooms) laid on boiled potatoes and water fat.

To prepare potatoes in milk chopped potatoes or semi-finished products boiled 10 minutes, poured water, poured with hot boiled milk, salted and boiled until prepared, put part of the creamy oil (50% norm) and bring to a boil. The dish can be prepared from the semi-finished "boiled potato purified whole or sliced". Potatoes whole boiled are pre-cut into cubes. Prepared semi-finished products are poured with hot milk, salted, heated to boil, boil 5 - 7 minutes, put oil and bring to a boil. They are released with oil.

For the preparation of potato mashed potatoes boiled hotels are passed through a spacer machine. To the resulting mass is added in two or three receptions hot boiled milk, and according to some recipes, moreover, melted margarine. The mixture is whipped to obtain a lush homogeneous mass.

When using dry potato mashed potatoes, it is restored by a liquid consisting of water and milk. Potato groom is poured by a four-time amount of liquid and, carefully stirring, boil 3 - 4 min.

Granules are restored by boiling liquid and thanks to the porous structure almost instantly swell across the entire mass.

Flakes are poured with a liquid with a temperature of 70 - 80 ° C and without stirring withstand 2 - 3 minutes in the dish with a closed lid. When the fluid is added to the flakes, the temperature above 80 ° C becomes sticky. The mixing of the mass also leads to an increase in the stickiness, since the mechanical effect contributes to the rupture of the cell shells of individual cells, as a result of which the stroke-primed starch contained in them gives a more viscous consistency. Puree. good quality It can be obtained while simultaneously restoring flakes in the amount of no more than two or three servings.

On vacation, the puree is watered with melted cream oil or released with a parated onion or egg, finely peeled and mixed with melted butter.

When making cabbage boiled cleaned cabbage, white and souvnoye is cut by slices, Brussels is used by whole nochanches, color-inflorescences. Prepared vegetables are boiled in salted water, after which the water is drained, and the cabbage is folded on the colander. Before the feed is watered with butter or milk, sour cream or sugar sauce.

Peas and beans Vegetables (blades) are boiled in a large amount of water with intensive boiling to avoid color change. They are released with pieces of butter or refill with oil or dairy sauce. Beans, moreover, sprinkle with ground pepper. When you leave, you can put fried crouts (4 - 5 pcs. For a portion), to prepare which the bread is cut by triangles or diamonds, wetted in an egg-milk mixture with the addition of sugar and fried on cream oil or margarine before the formation of a roasted crust.

For the preparation of puree from beets, boiled in leather and purified beet or semi-finished "beetted whole purified boiled" semi-finished product, which are passed through a space-powered machine, add margarine, milk medium-sized sauce or sour cream and warmed; They are released with butter creamy or sour cream.

In the manufacture of spinach puree with an egg, the whole leaves of spinach are boiled 5 - 10 minutes and wipe. The wipe spinach warms, mix with thick milk sauce, add salt, sugar, margarine, nutmeg and bring to a boil. On vacation, the mashed potatoes are placed in a hill, a purified egg cooked in the "bag" is put on the middle, or sprinkled with a chopped egg welded.

Buffet

3..Products carrots, turnips, beets, pumpkins, zucchini, tomatoes, sliced \u200b\u200bby slices or cubes, and white cabbage, sliced \u200b\u200bslices or straws.

Vegetables for allowance are laid in dishes with a layer of no more than 50 mm, slices of cabbage - in one row. Beets, carrots, white cabbage are allowed to add a small amount of water, broth or milk (per 1 kg of vegetables about 0.2 - 0.3 liters of liquid). Zucchini, pumpkin, tomatoes and other vegetables, easily released moisture, are allowed without adding liquid - in own juice. In the other case, when allowing fat (per 1 kg of vegetables 20 - 30 g). When using carrots, sugar (3 g per serving) are added.

Pushing vegetables in the dishes closed with a lid. Initially, they are intensively heated, and when the fluid boils, the heating is reduced. Vegetables are brought to culinary readiness, preventing the bulk of the entire fluid.

The duration of the allowance different species Vegetables is: beets 30 min, carrots, pumpkins and zucchini 15 - 20, cabbage 20 - 30 min.

To the allowance can be conditionally attributed to the processing of vegetables in the microwave apparatus. Vegetables are laying in dishes from heat-resistant glass, close it with a lid and installed in the microwave apparatus working chamber. First, the microwave apparatus is included at full capacity for rapid vegetable warming, then switch to lower power (50-60% of the rated power depending on the design of the device) and vegetables are brought to readiness.

Pushed vegetables are filled with oil or sauces and use as independent dishes and side dishes.

Dishes made of bundled vegetables are prepared from one kind of vegetables or from their mixture. For example, frositted vegetables are prepared from one kind of vegetable species. For this, carrots, turnips, trousers or zucchini, sliced \u200b\u200bwith cubes or slices, or white cabbage, sliced \u200b\u200bwith checkers, are allowed with the addition of margarine. Semi-finished "Carrots, chopped by cubes, boiled or sweened" heated with margarine and bring to a boil. When you leave, the vegetables are watered with melted margarine or butter cream or fill with dairy sauce and warm up. The name of the dish depends on the type of vegetables, for example, the carrot is swept, the pumpkin is swept,

Vegetables in a dairy or sour cream sauce are prepared from a set of vegetables - carrots, turnips or pants, pumpkins or zucchini, white cabbage or colored and green peas canned. Each kind of vegetables (except peas) is allowed separately, then combined, add a heated green peas, refill with sauce, sugar, salt and boil 1 - 2 minutes.

4. Fresh and sauer white cabbage, potatoes, root and other vegetables, as well as mushrooms.

Cabbage stew raw. Potatoes, zucchini and pumpkin, chopped with slices, are first roasted, which helps to preserve their shape with a subsequent handling. Carrots, white roots and onions onion in front of stewed, beets, cauliflower and green peas cook, fresh fried mushrooms. Prepared vegetables extinguished in broth or sauce with the addition of spices, laurel sheet and salt 15 - 20 min, cabbage - 45 - 90 minutes.

Stew vegetables are served as independent dishes and garnings stewed sauer cabbage, in addition, are used to prepare soups.

In the manufacture of cabbage stewed fresh cabbage is cut with straw, put into the boiler, add broth or water (20-30% of the cabbage weight), vinegar, culinary fat, spiche or sneakers smoked, pastened tomato-puree and extinguish until semi-prepared. Then they add chopped straw and pastened carrots, parsley and onions, bay leaf, peas and stew to readiness. 5 minutes before the end of extinguishing the cabbage is filled with salt, sugar, a flour passer and bring to a boil. When using scrap or sternum, they are pre-roasted; Folded fat is used for vegetables pass. If fresh cabbage is gritting, then it is immersed in boiling water for 3 to 5 minutes. To prepare this dish, you can use a semi-finished "Cabbage Fresh Sliced \u200b\u200bBlanched". When using sauerkraut, the vinegar from the formulation is excluded and more sugar added.

Beets stewed in sour cream or sauce are prepared from boiled beet, which is cut by straw or cubes, warm with margarine, add a parse onion, sour cream or milk sauce or sour cream and extinguished and extinguished. When using a semi-finished product "Beets, the whole beacon purified or chopped with cubes" the whole beet is pre-cut with straw or cubes.

Prepared semi-finished products warm up with fat and then come, as indicated above.

For stew from vegetables, several types of vegetables are used - potatoes, carrots, turnips or trousers, parsley, pumpkin or zucchini, chopped with cubes or slices, white cabbage, sliced \u200b\u200bwith checkers, or cabbage color, disassembled on small inflorescences, canned green peas. Before extinguishing, potatoes and root roasted, the onions passerwood, white cabbage is allowed, color boiled, pumpkin and zucchini put raw. Roasted potatoes and roots are combined with a packed onion, poured with sauce (tomato, sour cream or red) and extinguish 10-15 minutes. Then add raw zucchini Or pumpkin, boiled color or bred white cabbage and continue to stew another 15 - 20 minutes. For 5 - 10 minutes until the end of extinguishing in stew, green polka dots canned, confused garlic, spices. On vacation watered fat.

Mushrooms with potatoes are a very popular dish. Fresh white mushrooms sliced \u200b\u200bby slices, or fresh champignonsSliced \u200b\u200bsliced, roasted, mixed with potatoes, sliced \u200b\u200bcubes and boiled up to half-preparation, add a parse leek, chopped by semirings or slices, fill with sour cream or sauce (red or sour cream) and extinguished until prepared.

Vegetable stew. Sliced \u200b\u200bon pieces of the same shape (cubes, slices), soft juicy consistency. They must preserve the form of cutting, with the exception of potatoes, pumpkins and zucchini, the form of which can be partially broken. The smell of burnt and steamy vegetables is not allowed. Dishes and garnish from vegetables can not long keep In the hot condition, since their appearance and taste deteriorates, the nutritional value is declined, the vitamin C is destroyed. Boiled dry potatoes and potato mashed potatoes are stored at $ 2 h. Cauliflower, asparagus boiled - in hot branch no more than 30 minutes. For longer storage, they are cooled and stored without decoction in the refrigerator, and as it is used in the brave. Also come with sweeping vegetables. Stewed and baked dishes from vegetables and mushrooms are stored with hot no more than 2 hours.

Lecture №35: the topic "Technology preparation of vegetable dishes."

1. Rules of frying and assortment of dishes from fried vegetables. Quality requirements.

2. Baking rules and a range of baked vegetables dishes. Quality requirements.

3. Garnish of vegetables and mushrooms.

1. Swipe vegetables with raw (potatoes, zucchini, pumpkin, eggplants, tomatoes) or pre-boiled (white cabbage or color, potatoes). In addition, vegetable cutlets are roasted - cutlets, zrazy, crockets.

Mushrooms are frying raw (fresh white mushrooms and champignons) or pre-boiled (currants, dried mushrooms).

Vegetables and mushrooms fry different ways: in a frying pan with a small amount of fat, in deep fryer and in the hot wardrobes.

With frying, fat (5-8% of the mass of semi-finished products) is placed in the first way in the dishes), it is heated to 150 - 160 ºС, after which the prepared vegetables or mushrooms are placed. If, by the time of the formation of a crust, the vegetables were not soft enough, they are destructed in the roast cabinet. When using electricity, vegetables and mushrooms can be finished until prepared when the lid is closed.

With a small amount of fat, almost all mentioned vegetables are fry: crude potatoes, sliced \u200b\u200bwith slices or stations; potatoes, pre-boiled and sliced \u200b\u200bsliced; Slices of zucchini, pumpkins, eggplants, stuffed in flour; Pre-boiled color and white cabbage (chopped by large slices or in the form of a schnitzel); potato, cabbage, carrot and beetter cutlets; Potato zrazy, as well as mushrooms. The duration of frying with a small amount of potato fat and other vegetables is 15 - 20 minutes.

Fryer is frying potatoes, sliced \u200b\u200bby strokes, straw, slices, chips; Blanched potatoes (industrial semi-finished product); Potato crockets; Onion, sliced \u200b\u200brings and breaded in flour, crackers.

For frying vegetables in deep fryer use special devices - fryers with plug-in metal grids. Fryers are filled with fat so that its level is somewhat lower than the edges of the dishes, since when frying vegetables, the fat can foam and blur over the edge.

It is better to use a mixture of refined vegetable oil with culinary fat in a 1: 2 ratio or culinary fat (frying). The fat temperature with frying vegetables in the fryer should be 175 - 180 ° C; The ratio of fat and vegetables 4: 1.

The duration of frying vegetables in fryer 5 - 10 min. Crackers are roasted in a 20-fold amount of fat (190 ° C) for 5 - 6 s.

Roasted vegetables and mushrooms are used to prepare self-dishes and side dishes.

For the preparation of fried potatoes, raw peeled tubers are cut by cubes, slices, cubes or slices, washed, dry, sprinkled with salt and fry in a pan or contradicts with a small amount of fat, laying the prepared potatoes with a layer of no more than 50 mm. In the process of frying potatoes are mixed. For the preparation of the dish, it is possible to use a semi-finished "potato raw peeled sliced". Sheets and cubes are washed to remove foam, followed as described above.

The potatoes are also fry, pre-welded in the skin; Before burning it is cleaned and cut into slices. On vacation, fried potatoes are watered with melted margarine or sour cream or stirred with a pastened onion, sliced \u200b\u200bsemirings or slices, either onions and fried mushrooms, sliced \u200b\u200bslices (white fresh mushrooms) or slices (champignons).

For frying in deep fryer, the potatoes are cut by structures, then it is washed, dry and fried 8-10 minutes or use potatoes Blanched (industrial semi-finished product), which, without defining, is immersed in fat and fry 5 minutes. Fried potatoes Throw off on the colander, they give a stroke fat and sprinkle with a shallow salt. On vacation watered margarine or butter.

For the preparation of cabbage fried cabbage white, sliced \u200b\u200bwith checkers, or Brussels whole nochanciators, or color, disassembled on fine inflorescences, are immersed in boiling salted water by 5-10 minutes, after which the water is drained, and the cabbage is roasted in a frying pan or disinfect, poured eggs or Sprinkle with breadcrumbs and bring to readiness in the roast cabinet for 3 - 5 minutes.

For the preparation of the schnitzel from the cabbage, the whole stripped kochens of cabbage whiteless without bachers are boiled in salted water 10 - 12 minutes, and then disassembled into separate leaves. Thickened parts of the leaves are cut or blank. Then the leaves are folded two, they give them an oval shape, panic into the flour, wetted in the egg, panted in breadcrumbs and roasted on both sides. On vacation, melted margarine, oil, sour cream or sauce (milk, sour cream).

In the manufacture of potato, cabbage, carrot, carrot and beetroot, first prepared semi-finished products in accordance with the adopted receptor according to the technology described above, or use ready-made semi-finished products "Cutlets (cutlets) vegetable". If the recipe of the kitlet (potato, carrot) includes cottage cheese, it is wiped and combined with a cooled to 40 ° with vegetable boiler mass, eggs are added, and in a mass for potato cake, and flour and melted oil. Apples that can be part of the cabbage kitlet are cut with straw, pre-removing seed nests, allowed with fat and added to the finished pittal mass. After cooling the mass to 40 ° C, eggs are added.

Cutlers are roasted on both sides in a pan and dragged in a frying cabinet. When you leave, potato cutlets watered melted margarine or poured to them from sour cream or sauce (mushroom, sour cream, sour cream, tomato). Cabbage and carrot kitlet use dairy sauce or sour cream. Beetlets are released with sour cream or sauce (milk, sour cream, sour cream). Potato zrazy is prepared from the same mass as potato cutlets, but formulates in the form of a tortilla. Mince is placed on one pellet, close it with a second cake and connect their edges so that the minced meat is inside the product. Products give the form of an oval pie, breaded in crumbs or flour. Fry and let go like cutlets. The grilled mushrooms are used as minor (from pre-boiled dried), mixed with a parated onion, or a parated onion with finely chopped eggs either onions packed with a fitted carrot.

Mass for potato crockets, in contrast to the pittal mass, makes more viscous and weak. To do this, 1/3 of the flour, margarine and yolk yolks are added to the rubbed potatoes. Mass are stirred and form in the form of balls of 3 - 4 pcs. For a portion, panted in the remaining flour, dip in eggs proteins, panic in breadcrumbs and fry in deep breath. If the crockets are prepared with champignons, then finely chopped roasted mushrooms and onions are introduced into the potato mass. They are released with red sauce with bow and cucumbers, tomato or mushroom.

In the manufacture of fried tomatoes, eggplants, zucchini or pumpkins, vegetables are prepared in different ways. Tomatoes cut across with circles and salted. Eggplants, peeled from the peel, are cut with circles, salted and leave for 10 - 15 minutes to remove bitterness, then washed and dry. Zucchini and pumpkin are cleaned of the skin, large pumpkins and zucchini remove, in addition, the seeds are cut into circles or slices and salted. Prepared vegetables, except tomatoes, are panted in flour and fried on both sides. Eggplants and pumpkins are brought to readiness in the roast cabinet. Roasted vegetables are released with dairy sauce, sour cream or sour cream with tomato or sour cream.

Of fried mushrooms Prepare mushrooms in sour cream sauce. Fresh white mushrooms or champignons or boiled smurches, boiled dried mushrooms are cut into slices or slices, roasted in a pan until readiness, poured sour cream sauce and boil 5 - 10 min. The dish can be prepared from pickled or salted mushrooms after pre-washing the latter. Mushrooms in sour cream sauce can be prepared with a parated bow (10 - 20 g per serving). Mushrooms are released without a side dish or with boiled potatoes.

2. Suggest vegetables and mushrooms, as a rule, past pre-any thermal culinary processing (cooking, frying, extinguishing, allowance). Raw baking apples, tomatoes, etc. For baking, one type of vegetables or their mixture is used or vegetables in combination with other products, as well as stuffed vegetables. In addition, vegetable cutlets are baked (casserole) and products from it. Vegetables, including some stuffed, bake under the sauce.

The utensils for baking are lubricated with unprofitable fat and sprinkled with breadcrumbs or lubricate with melted fat so that the products in the process of baking are not adhered to the bottom and walls of the dishes.

Bake vegetables at such a temperature in hot wardrobes (250 - 280 ° C), which provides formation on the surface of vegetables ruddy crust And the achievement of the temperature inside the products is 80 ° C. The duration of the baking of various products depends on the type of vegetables, the thickness of their layer, the method of pretreatment and ranges from 20 to 60 minutes.

Baked vegetables dish are divided into three groups: vegetables baked in sauce stuffed baked vegetables and casseroles.

Potatoes are baked in sauce, white cabbage and color, zucchini, pumpkin, as well as mushrooms. Prepared vegetables or mushrooms are stacked in nonsters or portion frying pan, poured with sauce, sprinkled with grated cheese, spray with fat and baked. When feeding is watered with oil.

For the preparation of potatoes baked in sour cream sauce, raw purified potatoes before baking is booed and cut into slices, boiled young potatoes are used by whole tubers.

In addition, potatoes can be cut into cubes and fry. Boiled potatoes also bake with roasted onions or fried mushrooms, or mushrooms and onions.

Potatoes, as well as pumpkin you can bake with an egg. Roasted potatoes, mixed with a pastened bow (green, green), poured with whipped eggs and baked. The sliced \u200b\u200bsweened pumpkin is mixed with eggs and baked.

In the manufacture of cabbage or zucchini baked, large slices of boiled white-baked or savoy cabbage or cauliflower inflorescence or roasted zucchini poured hot milfaichety and baked; Zucchini, besides, baked under sauce sour cream. Also bake a mixture of cauliflower and zucchini.

In addition to natural vegetables under sauce, roasted roasted vegetable cutlets: Potato - under fungal or sour cream with onions; Capping and carrot - under the milk.

For the preparation of mushrooms baked in sour cream sauce, white fresh mushrooms, fried 10 ... 12 min, or sweened champignons or boiled dried mushrooms, smoldens are poured with sour cream sauce, bring to boiling, stacked in prepared dishes, sprinkled with grated cheese and bake.

Stuffed bake pepper (sweet), eggplants, beets, zucchini, turnips, tomatoes, as well as cabbage rolls. For stuffing of vegetables, various stuffs are used - vegetable, vegetable with rice, mushroom, rice with mushrooms. Vegetable minced meat is prepared from parseshed carrots and onions with the addition of parseshed tomato puree or fried tomatoes. Depending on the recipe in the mince, the white-baked cabbage is added, green canned peas, garlic, finely chopped eggs, boiled screwed, ground pepper. If the mince includes boiled eggs, from the formulation excludes a tomato-puree. Minces are filled with salt, and vegetable minced pepper, in addition, vinegar and sugar. Rice for stuffing is pre-dried.

Peppers and eggplants stuffed with vegetables are baked with the addition of a small amount of water or broth. In the manufacture of these dishes, plant oil is used, which allows them to be supplied in a cold form with water juice in which they are tedied. Eggplants that are released in hot, watered with sour cream or sour cream with tomato.

Pepper stuffed with vegetables and rice, before baking, water with milk, sour cream or sour cream sauce; Released with the same sauce.

For the preparation of beets, stuffed with vegetables, use a whole boiled purified beet or semi-finished "beets purified whole boiled". From each root removal, a part of the pulp is removed, and a vegetable minced meat is put into the resulting cavity (cutting the flesh is cut with straw or finely chicken and combined with minced meat). Prepared beets are poured with sauce (milk, sour cream or sour cream) and baked.

In the manufacture of zucchini, stuffed with vegetables or vegetables with rice, prepared for stuffing zucchini boiled up to half-preparation in salted water, fill the minced meat so that it performed a slide over the edges of the zucchini, stacked on a baking sheet, sprinkled with grated cheese and baked. Then they are poured with sauce (milk, sour cream, sour cream with tomato) or sour cream and bring to a boil.

To baked the turnips, stuffed with vegetables and rice, purified repaid to half-preparation and prepare for stuffing as beet. The pulled pulp is finely chopped, allowed to readiness, a vegetable mince is added with rice and stirred. Stuffed, bake and let go of the reverse as well as zucchini.

For baking, tomatoes stuffed prepared mince, mushroom, mushroom with rice or rice with carrots. In the first case, finely chopped roasted fresh mushrooms (white or champignons) are mixed with a finely chopped pulp cores of tomatoes, pastened onions with a repressed and tomato mashedral, as well as finely chopped greens, garlic and salt. In the manufacture of minister's minister with rice tomato Mashed And garlic of recipes exclude, but the pepper is added ground. Machine rice with carrots are prepared from parseshed carrots and onions of the reptile, mixed with rice and ground pepper. Puffed tomatoes stuffed in dishes, sprinkled with grated cheese, mixed with breadcrumbs, and baked. They are allowed with sauce (milk, sour cream, sour cream with tomato) or sour cream.

For the preparation of the cabbage, the whole stripped kulkube white cabbage with a remote niche is boiled in salted water 10 - 12 minutes, after which they are disassembled into separate leaves, thickened parts of which are cut or slightly disconnected. On the prepared leaves lay mince and wrapped in the form of an envelope.

For casses of vegetable, boiled rice with mushrooms or vegetables are used as minced meat. In the first case, the boiled rice is mixed with fried mushrooms, a packed onion, finely disturbed boiled eggs and greens. Puff rice with vegetables consists of boiled rice, Passerved onion and finely disturbed boiled eggs.

Prepared cabbage bags are placed on a baking sheet, fry, poured with sour cream or sour cream with tomato and baked. For the preparation of the dish, semi-finished products "Cabins. Culinary product. They are warmed in the functional containers in which they come, in the roast cabinet at 220 - 246 ºС for 20 minutes.

The group of casseroles from vegetables include casseroles, puddings, as well as potato cheesecakes with minced meat and pies.

The production technology of semi-finished casseroletes is considered above. Puddings differ from casserole more lush consistency due to the introduction of whipped proteins into the vegetable mass.

Potato cheesecakes and pies bake on the nozzles lubricated with fat.

For the preparation of carrot casseroles, cabbage or vegetable vegetable, the cutlet mass is laid out in the prepared dishes, lubricate sour cream and baked. According to some recipes in the cutlet mass after cooling it up to 40 ºС, eggs are introduced, in carrot, in addition, the rubbed cottage cheese (carrots in this case are allowed in milk or broth).

Semi-finished products of casseroletes coming from other catering enterprises are baked in the same functional containers in which they entered, at 220 - 250 ºС for 30 - 35 minutes; The surface of the products pre-lubricate the sour cream.

Pumpkin casserole is prepared from pumpkin membered on milk, which add washed in hot water millet, after which the mixture is baptized. A cooled to 40 - 50 ° C was mixed with raw eggs, laid out in the dishes, lubricate sour cream and baked. Casseroles cut on portions, release with creamy oil, sour cream or sauces (milk, sour cream or sour cream with tomato).

Semi-finished products for potato casseroles stuffed with vegetables or vegetables and mushrooms are prepared as indicated above. From vegetable minced potato casserole use cabbage or carrot. In the manufacture of cabbage minced meat, fresh or sauer cabbage finely chopped and adjusted until prepared with the addition of fat in the frying cabinet. Finished cabbage Cool, salted, put into it finely chopped eggs or onions paesserved and stirred. In the manufacture carrot minced meat Passing carrots and onions are mixed and added to them. chopped eggs and salt. For mushroom Stuffing Used roasted mushrooms mixed with a parated bow.

To prepare the roll of potato masses, laid out onto a clean wipe moistened with water. On the middle of the mass put mince (cabbage, carrot or mushroom with onions), wrapped in the form of a roll, shut down from the napkin to the baking sheet down on the baking sheet, lubricate the sour cream, sprinkle with breadcrumbs, then make two or three punzs along the roll, sprinkle with melted margarine and baked. Casseroles and rolls of potato on vacation are watered with sour cream or sauce tomato, sour cream or mushroom.

Pudding from carrots is prepared from chopped straw and boiled carrots in milk with the addition of sugar, semolina or wheat hub, pre-closed in milk and missed through a meat grinder. After boiling and cooling to 40 - 50 ° C, eggs and whipped proteins are introduced into the mixture. The prepared mass is laid out in the forms, lubricate sour cream and bake in the roast cabinet (pudding can be boil to a pair). They are released with dairy or sour cream sauce or with sour cream.

A more delicate consistency has a souffle of carrots. In the manufacture of soufflies, unlike pudding, they use a puree from carrots in water, and instead of semolina - rubbed cottage cheese.

According to organoleptic indicators, finished products must comply with the following requirements. In dishes from potatoes and boiled, sweened, stewed and fried vegetables, they must be well cleaned, in general, or sliced \u200b\u200b- the form of cutting is homogeneous, preserved during thermal culinary processing. Boiled and sweened vegetables should be soft, but not digestible, puree from vegetables - one native color and consistency, without dark or non-trap particles; Stew vegetables are soft but not stolen.

The surface of fried and baked vegetables and mushrooms should have a golden color and a crunchy crust, without burnt sections, in casserole and rolls - without cracks; The minced meat will not crumble and does not fall out.

The taste and smell of dishes should be peculiar to culinary ready-made vegetables, mushrooms and supplements used, without extraneous tastes and smells.

The set of components and their ratio in the dish must be respected in accordance with the formulation. The dish must be decorated according to the technology, politically oil or one of the sauces.

3. Garnish from potatoes and vegetables are an integral part of many meat, fish and other dishes. Along with sauces, the header increases the food value of dishes, their taste varies, and also allow me to make dishes more attractive, appetizing, which contributes to the best digestibility of food.

The side dishes are divided into simple and complex. Simple garnings consist of a single product, complex - from several. In the preparation of complex garnings, products combined to taste and coloring (at least two or three colors) are selected.

Special place occupy eyebrokers from potatoes, which are well combined with many products from animal products well.

Most production technology vegetable garnings It is practically no different from the cooking technology of vegetables, therefore boiled, sweened, stewed and fried vegetables are often present as a garnish, used for the preparation of second dishes. Especially for the headers prepare potatoes fried in a fryer in the form of straw or chips (it is served to the roasted articles from the bird fillet), as well as onions fried in deep fryer. In the latter case, the onions, sliced \u200b\u200brings and breaded with flour, roasted in deep fryer - 8 min. Garning them entrecotes, bifhtecses, fried liver, fish, fried in Leningrad.

Brenched apples can serve apples to a bird and game roast. Apples are cleaned of the skin, cut on 4 - 6 parts, remove the remains of the seed nest, put the baking sheet on a lubricated fat, sprinkle with sugar and baked in the roast cabinet.

Mushrooms in sour cream sauce are served to some dishes. Boiled or fried potatoes are served to dishes from mushrooms.

Complex side dishes are made up of 2 - 4 simple garnishes, respectively, reducing the rate of vacation of each of them. In addition to vegetables that have undergone heat treatment, the composition of complex garnings includes fresh vegetables. Fryer fried potatoes can be stored cooled during

Check questions and tasks

1. What semi-finished products are prepared from potatoes and vegetables in the form of raw peeled or sliced \u200b\u200btubers, root and other vegetables? Tell us about the centralized production of semi-finished products, the requirements for their quality.

2. What semi-finished products are produced in the form of vegetables that have passed after mechanical culinary processing thermal? Tell us about the centralized production of semi-finished products, the requirements for their quality.

3. What general technological techniques are used in the manufacture of dishes from boiled, sweetened and stewed vegetables? What is the range of dishes, sauces to them? What are the requirements for the quality of dishes?

4. What general technological techniques are used in the manufacture of fried vegetables dishes? What is the assortment of dishes? What are the requirements for their quality?

5. What common technological techniques are used in the manufacture of dishes from baked vegetables? What is the range of dishes, sauces to them? What are the requirements for their quality?

Lecture №36: The topic "Technology of preparation of dishes and garnings from croup, legumes and pasta."

1. Quality characteristics and mechanical processing of croup, legumes and pasta. "

2 .. Welding porridge and dishes from porridge. Quality requirements.

3. Ward legumes and dishes from legumes. Quality requirements.

4. Cooking of pasta and dishes from them. Quality requirements.

1. For the preparation of culinary products use cereals: rice, buckwheat, pearl (barley), semolina, oatmeal, wheat, including wheat crushed, millet polished, corn, cereal concentrates.

In recent years, the circles of increased biological value have been distributed, the type of which became the molded cereals. These are new products, the main component of which is wheat flour with the addition of melange, wheat bran, the vitamin preparation "Katamas" - a source of carotene and tocoferol. Forms of rice grains, cubes, balls. Higher demands are presented with higher biological values \u200b\u200bthan usual, as they can be used in dietary and baby diet.

From the legumes for the production of culinary products, peas are used peas, the chipped peel, as well as a small crushed grief of peeling pea of \u200b\u200bthe manna and untreated seeds of legumes (beans, beans, lentils, rank, nuts, vigor).

Assortment of pasta used for cooking is very diverse: tubular, thifree-shaped (vermicelli), lintsoid (noodles) and curly. Figure products are produced by any shape and sizes: shells, scallops, bows, soups. They are of interest to unconventional types of pasta. These include:

Raw, unattended moisture, no more than 30% and acidity of not more than 6 degrees. The shelf life of such products at a temperature of 4 ° C to 4 days;

Fast-refining products and products that do not require cooking. Cooking no more than 3-5 minutes or kept for 3-5 minutes in water at least 80 - 85 ° C;

Products prepared using non-traditional raw materials, such as volatile starch-containing (BCS). The BCS includes flour and starch of cereals (rice, corn, barley, sorghum, oats, etc.), except wheat, tuber (potatoes) and legumes (peas, lupine) cultures. Adding BCS to wheat flour in the manufacture of pasta products reduces the relative share in it the main structure-forming component of the gluten protein. As a result, the physical properties of pasta deteriorate: the strength and plasticity decreases, the sticking and loss of dry substances increase during cooking, so the permissible amount of BCS in the mixture with wheat flour should not exceed 10%.

Cereals must meet the requirements of existing guests according to the main quality indicators: color, smell, taste, humidity (%, no more), the content of a benign nucleus (%, not less); The content of non-liberal grains (%, no more); The content of weed impurity (%, no more); Mucumber content (%, no more); The content of metallomagnetic impurity per 1 kg of cereals (mg, no more).

When preparing the cereals to use, it is important to know the composition of possible impurities removed in the process of bulkhead, sieving, washing. This is a weed adherence (mineral, organic, weed seeds, damaged nuclei), unhearse grains, crushed cores, a meal; For rice cereals - yellowed and adhesive (glitting) kernel.

Bean (beans, peas) entering public catering enterprises should not contain such a mineral impurity, like pebbles, slag, ore, not allowed by the pests of bread reserves, the content of cerebral impurity is not more than 0.2%. The grain impurities include broken and pests, sprouted, moldy, underdeveloped, pressed grains.

Cereals, legumes and pasta must meet the hygienic requirements for the quality and safety of food raw materials and food products. According to Sanpin 2.3.2.560-96, the allowable level of the following indicators is regulated:

Toxic elements (lead, arsenic, cadmium, mercury, copper, zinc), mycotoxins, pesticides, radionuclides (cesium-137, strontium-90);

No contamination of croup pests of bread cereals (insects, ticks) is not allowed.

Ceres.Mechanical and hydromechanical processing of croup includes the following operations: sieving, bulkhead, washing. Sift, as a rule, crushed cereals, move rice, millet, pearl and buckwheat cereals. At the same time, mouchers are removed, unhearse grains and foreign impurities.

Wash the camp to remove particles of shells, defective priest grains. In addition, hydrolysis products can be located on the surface of the cereals and the oxidation of their own lipids that give a bang taste. Especially often, such a flavor is in pitching of a cereal containing a relatively large amount of lipids, so millet, rice and pearl groove is washed first with warm water (30 - 40 ° C), and then hot (55 - 60 ° C). Not washed with manna, bishic, small "Poltava" and "Hercules". Multiplicity of washing 2 - 3 times. For this purpose, the croup is poured with 3 - 4-fold amount of water, carefully stirred and gently drain the water (decanted). The amount of water absorbed in the croups during washing (on average 30%), should be considered when dispensing liquid for cooking porridge. To reduce the duration of cooking, the pearl cereals is recommended after washing to soak for 4 hours.

The duration of hydrothermal treatment of cereals can also be reduced by washing it with a solution of the cook salt, followed by short-term exposure before cooking. To this end, the prepared GRU is washed 3 times in a solution of the table salt (3-4 liters of water per 1 kg of cereals, the concentration of salt solution - by a collection of dishes and culinary products for catering) at a temperature of 20 - 25 ° C. The washed croup is withstanding 30 - 35 minutes for uniform moisture distribution. Then the croup is immersed in boiling water and boil until readiness. The duration of cooking rice cereals is reduced by 33 - 37%, oatmeal - by 10 - 13, pearl - by 12 - 16, millet - by 20 - 24%. Organoleptic indicators finished products higher than the cooked in conventional method. It is very effective for the soaking of rice cereals for 1 hour. With the subsequent preparation of the crumbly porridge, the duration of cooking is reduced from 25 to 5 minutes, and the subsequent hearing is from 60 to 15 minutes. The yield of porridge increases by 4 - 5%.

Buckwill I. wheat cereals To get the crumbbed porridge, sometimes roasted. The cereal is poured into a baking sheet with a layer of no more than 30 mm and roasted in a frying cabinet at a temperature of 100 - 150 ° C to light brown when periodic stirring. Manna Crup For the preparation of it, the crumbly porridge is not roasted, but only dried in the roast cabinet. In order to get a more crumbling porridge, a melted fat is added to the dried croup and mixed thoroughly.

Bean.Mechanical and hydromechanical processing of legumes includes the following operations: bulkhead, washing and soaking. After removing impurities and defective bean seeds 2 - 3 times was washed with cold water and soaked in water no higher than 15 ° C. Soaking can be considered finished when the mass of legumes will double. The duration of soaking for pea and beans 6 - 10 h, lentils 5 - 6 h, brushful peas are not soaked.

Pasta.In the process of mechanical culinary treatment, they are browsing them, remove foreign impurities, long tubular products in front of cooking are cleaned into pieces of 10 - 12 cm. Macaroni "straw", vermicellie and noodles entering "motors" and "nests", are cleaned in smaller Parts, small "sockets" boil entirely.

2. Drows are boiled on water or broth, whole or diluted with water milk. The consistency of the cereal obtained at the same time may be crumbly (humidity 60 - 72%), viscous (humidity 79 - 81%) or liquid (humidity 83 - 87%). The ability to obtain a porridge of a particular consistency and the amount of moisture necessary for this is determined by the technological properties of the cereals used. Thus, the pearl cereals do not prepare liquid porridge, since the shape and integrity of grains of cereals are preserved throughout the cooking and water-soluble substances do not go into decoction in an amount sufficient to form a consistency of liquid porridge. In contrast to the pearl from oatmeal, they do not prepare the crumbling porridge, which can be explained by the content in oat jams of mucous meals (1.8%) and lipids (9.2%), including phospholipids (0.34%), which are capable of forming Complexes with amylose and thereby impede (inhibit) starch tierzing, as a result of which the starch gel has a weak consistency. Starch polysaccharides and mucous substances that have passed into decoction contribute to the sticking of separate grains of cereals and the formation of lumps of them.

Porridge is usually boiled in two stages. Initially, a prepared barbecue is sprinkled in a boiling liquid and with uniform boiling and stirring are boiled 15-20 minutes, during which the cereals are heated to the temperature of the cooking medium, the process of absorption of moisture is intensively underway, the casual viscosity increases - it thickens. The duration of this stage is 10-15% of the total cooking time for crumbly porridge and about 20 - 25% for viscous and liquid porridge.

The second stage of cooking porridge - hearing. It takes much longer than the cooking itself. To hydrate the thickened porridge are closed with a lid and placed in a hot wardrobe with a temperature of 150 ° C, the lower heating of the cabinet is recommended to be reduced. When cooking in a steaming machine, the buckwheat crumbly porridge, the heating is reduced after swelling of the porridge and continue to cook for another 30 minutes. Harvesting porridge occurs due to accumulated heat. During the hen, the porridge is not stirred.

The duration of cooking porridge depends on a given consistency of finished products, pre-mechanical culinary processing of cereals, varietal features. Thus, the duration of the preparation of crumbly porridge is 2 - 2.5 hours, viscous - 2.0, liquid - 1 -. 1.5 h. Semolina Any consistency comes to readiness for 10 - 15 minutes, porridge from the cereals "Hercules" - for 20 to 30 minutes. Fluid consumption, salts per 1 kg Craises The output of porridge and the prior are presented in the recommended regulatory literature, in particular in the collection of recipes and culinary products for catering.

Dishes from croup.

1.Rascular porridge.They are boiled on the water from all types of croup, except for semolina, oatmeal, buckwheat has been trained and oatmeal "Hercules". For crumbly casses, completely coiled and well-softened grains of cereals are characterized, in most preserved shape and easily separated one from the other. Use the crumbly porridge as an independent dish, a garnish of hot meat and fish dishes, as well as for making stuffing. The crumbly porridge can be stuffed with vegetables, fish, lamb breast; crumbly rice is widely used for cooking. fish Salads and salads with non-robber marine fishing products (squid, shrimp, etc.).

In the hot form, the crumbly cereals are released with different fats, sour cream, in cold - with milk, cream. As an independent dish, the crumbly porridges can be prepared and let go with a packed onion, with an egg, mushrooms; Corn crumbly - with cheese; Crumbly rice - with a packed bow and cheese (risotto).

There is a way to prepare the crumbly porridge from millet and rice cereals in a large amount of water (5 - 6 liters of water and 50 g of salts per 1 kg of cereals). The millet is boiled 5 - 6 minutes, after which the excess water merges and joke porridge until readiness. Such an admission allows you to largely eliminate the unpleasant taste of the cereals, if it has been inherent in it, and slightly reduce the duration of the cooking. The rice croup is boiled until readiness, lean on a colander (folding rice) and washed with hot boiled water. Similarly, it is advisable to cook rice of mild varieties to reduce grain sticking ready porridge. The decoction in this case is used to prepare soups and sauces. Rice, cooked in a small amount of meat or chicken broth (washed rice should only be covered with broth), called "swept rice". It is used as a garnish to mutton dishes, veal and birds.

Swim. It is a rice dishes welded by a special way. Ospina Plovov - crumbly rice porridge. Prepare pilaf with roasted and boiled lamb, poultry, fish, brains, eggs, with boiled and dried fruit, nuts, vegetables and mushrooms. For the preparation of most pilaf rice Crup Before cooking was washed, soaked in warm water for 1 hour for swelling, after which they fold on the colander and boil. For the acceptance of "Reading Plov in Azerbaijanis, rice is pre-soaked at 2 - 3 hours in salted water (100 g of salts per 1 kg of cereals) for giving a welded greasy crumbling. Usually rice PNLS is boiled in two ways.

The first way. The washed rice falls asleep in the salted boiling water and boil until the grains appear on the outside, and there will still be some elasticity inside. At this point, the rice is folded onto a sieve and watered with cold water for rapid cooling. Then the part of the fat is melted in deep capacitance, the boiled rice is laid there, they are pulled out with the rest of the fat, cover the capacitance with a lid and heated at and a temperature of about 100 ° C 35 to 40 minutes. So that rice does not stick to that container (boiler, pan), the bottom is pre-put a thin cake from fresh dough cooked, as for noodles. Pellet can be submitted on the table along with the pilaf.

The second way. In boiling salted water (the ratio of water and cereals 2: 1) are placed part of the oil or foamal, they fall asleep the washed rice and boil with a quiet boil without stirring. When the rice absorbs all the water, it is watered with the rest of the fat, the pan is closed and heated (swell) 30 ... 40 min.

World practice has much more capable of cooking and filing Plov: Plov in Uzbek, Pilaf in Kazakh, Chihirt (pilaf of chickens or lamb), Guriy pilaf with the addition of raisins and honey, pilaf with pumpkin and fruit, etc. To give a special taste And the fragrance in the preparation of the pilas use various spices: anise, barberries, saffron, cinnamon, citric acid.

A variation of Plov is Pilaw - pilaf with mollusks and mussels. Pilava rice is boiled in a second way with the addition of tomato puree, dry white wine and spices.

Viscous porridge.They are boiled on water or milk. Porridge should be sufficiently thick, so that at a temperature of 65 - 75 ° C, it could save the shape of a slide on a plate or in the barant. Viscous porridges are used mainly as independent dishes: milk with creamy or shallow oil, and cereal, cooked on water, with any food fat. Crupes with whole grains of miles are welded in milk worse and slower than in water, so they are pre-for 20-30 minutes (millet - not more than 10 minutes) boil in water, after which the excess water is drained, hot milk add and bring the cashem to readiness .

Viscous porridges can be prepared as a hot cereal dish with a bow, spicial, smoked, mushrooms, pumpkin, carrots, cottage cheese, dried fruits. From the viscous manna porridge you can cook a gunnik and manang Top. Dumplings are served as an independent dish in boiled or baked with oil, cheese, milk. From the viscous buckwheat porridge you can cook the rally dish of Russian folk cuisine. For this viscous buckwheat fill with oil, add boiled chopped eggs; The bottom and walls of a small clay pot are filled with porridge, closed with a gland and baked in a frying cabinet about 1 hour. The gland can be replaced by slices. You can add a roast crushed liver in porridge.

Kulesh can be attributed to thick viscous porridge with meat fillers. Kuleshi is usually prepared from the millet (other cereals can also be used). Lard cut with small cubes and fry with chopped onions. In boiling water or meat broth, the washed and well-gone millet, salt, boil until prepared, add fat to the bow and warm another 10-15 minutes. To prepare a coolet with meat, boiled meat from the broth are cut into cubes, mixed with a fried onion and add to porridge for 10 - 15 minutes until the end of the cooking.

Liquid porridge.They are boiled from all types of croup, except for pearl, buckwheat, bump and sago, mainly on milk. Porridges are a rather uniform liquid-shaped mass consisting of sharp and partially broken grains of cereals. Use porridge as an independent dish hot with butter, sugar, jam, etc.

A wide range of finished sauces produces industry. Their number includes the mayonnaise sauce that has gained great popularity among the population. This sauce is widely used to many cold dishes.

But, besides mayonnaise, there are still a number of sauces of no less valuable in the food and taste. These are tomato, fruit and delicate sauces.

The sauces manufactured by the industry are very diverse in its composition. For the preparation of many sauces, seasonal products are used, which for the rest of the year there is no year.

Wealth formulations, accuracy of its observance, careful execution of technology prescriptions, sanitary requirements provide each sauce a special perfect delicate taste and beautiful appearance.

Industrial cooking sauces are suitable for direct use to dishes or they can be added to the prepared dishes to improve taste. They are produced in shallow or large packaging.

Storage of industrial sauces is quite sustainable. An opened jar, the bottle can be stored for several days if it is possible to close it with a lid, plug and put in a dark cool place.

Sauce industrial manufacture

165. Mayonnaise sauce

The main sauce mayonnaise includes refined high quality sunflower oil (68%), fresh egg yolks (10%), ready mustard (6.7%), sugar (2.3%), vinegar (11%) and spices (2%).

Mayonnaise is used for salads, vinaigrettes and many other cold dishes.

166. Tomato sauce sharp

This sauce is used in the manufacture of many meat, fish and vegetable dishes. It can also be used to refuel the red sauce and add marinate sauce in vegetable.

The sauce includes fresh tomatoes or tomato purees, sugar, onions, garlic and spices. The taste of sauce sour-sweet.

167. Kuban sauce

This sauce is also tomato, but according to the composition and method of preparation differs significantly from the tomato acute sauce. It is preparing from selected fresh tomatoes, which are cleaned of the skin. The taste of its gentle, sour-sweet.

Kuban sauce is good for boiled meat, boiled fish and potato dishes, some vegetables.

168. Sauce "Amateur Acute"

This delicacy sauce includes plum, allycha, apples, grenade juice, tomato paste, sand sugar, salt, pepper, carnation, cinnamon, ginger, and nutmeg.

Use it to roasted cold and hot meat, fish; Add to different red hot sauces.

169. South Sauce

This sauce contains enzymatic soy sauce, apple puree, tomato-paste, sugar, salted, vegetable oil, garlic, onions, raisins, pepper, ginger, carnation, cinnamon, wine Madera, nutmeg, cardamom. South Sauce is distinguished by a sharp taste, spicy aroma.

Apply it to cold and hot roasted meats, fish, add to lightweight refills, in red hot sauces to give them sharpness, spicy taste.

170. East Sauce

The basis of this sauce is enzymatic soy sauce. In addition, it contains apple puree, tomato-paste, sand sugar, liver salt, vegetable oil, garlic, onion, prunes, dried pear, pepper, ginger, nutmeg, carnation, cardamom, onion, cinnamon.

Use it to the same dishes as the South Sauce.

171. Moscow Sauce

This sauce includes enzymatic soy sauce, tomato paste, sugar, vegetable oil, garlic, onions, pepper, coriander.

Use it the same as the South Sauce.

172. Sauce "Indian Fruit"

This sauce contains puree apple, plum, allychevoy, dried, raisins, tomato-paste, sugar, pepper, carnation, cinnamon, ginger, nutmeg, wine Madera. It is recommended to use it to cold and hot meat and fish dishes and snacks, as well as for squeezing red hot sauces.

173. Fruit sauces

Apple, plum, apricot and other sauces are produced. For their preparation, mature selected fruits are used, which are cleaned of skin and seeds, and lightly boil with the addition of sugar.

Fruit sauces have a variety of use; They are used to cereal (porridge, cutlets, casseroles), flour dishes (pancakes, Oladiaam), and are also used to refuel salads, add to mayonnaise.

174. Ourrabi

Ourrabi - Welded Pomegranate Fruits Juice. For the preparation of sauce, garnets are cleaned from the skin, the inner partitions are removed, the grains are put into clean tissue and pressed. Pressed juice is poured into a tinned pan or boiler, bring to a boil, boil up to one third of the original volume, cooled and bottled into the glass dishes. This sauce gives the dish with sour and sweet taste.

175. Tkemali sauce

Tkemali is the fruits of one of the types of plots growing in the Forests of the Transcaucasus. This sauce serves seasoning to national dishes - boiled and fried meat. Prepare it as follows: plums are washed, allowed, then fold and wipe. The resulting mashed potatoes are divorced by the remaining decoction, spices are added - kinzu, basil, garlic, red peppers, allow you to boil, then cooled. Serve it to dishes separately on the outlet.

Floral oil sauces

Vegetable oils are an essential source of unsaturated fatty acids (oleinova, linoleic, linole-new, etc.), playing an important role in human nutrition. In the manufacture of cold sauces and gas stations on vegetable oil, the biological value of the latter is not reduced; Butter emulshes and therefore easily absorbed.

Mayonnaise sauce (Provence). Mayonnaise prepare from refined vegetable oil, mustard, raw egg yolks and vinegar. Egg yolks are triturated with salt and mustard. For emulsifying, the oil is poured into the angry yolks gradually, a thin flowing, with continuous stirring. Vinegar can be added during emulsification, alternating it with oil, or at the end, when all the oil is emulsified.

The water dispersion medium is the water of yolks and vinegar, and the emulsifier -phosphatide yolk and mustard proteins. They are adsorbed on the surface of fat balls and form a protective layer of oriented molecules around them, which ensures the strength of the emulsion.

For emulsification of oil, a mechanical whipging is used, a mixer, and sometimes whipped manually. With mechanical whipping, the size of the balls ranges from 1 to 4 μm, with manual - from 15 to 20 μm. The smaller the balls, the stronger the emulsion.

Natural mayonnaise, which is prepared at catering facilities, contains fat (taking into account fat | yolks) 77%. Food industry manufactures mayonnaise with fat content of 25-67%. To preserve the consistency and stability of the emulsion in mayonnaise, special thickeners and emulsion stabilizers (modified starch, soybean processing products, alginates, etc.) are introduced into mayonnaise. In culinary practice, mayonnaise to reduce fatness is sometimes prepared with white sauce. For this, flour stewless without fat, not allowing color changes, cooled, diluted with a mixture of cold broth with vinegar, bring to a boil, cooled and then combined with mayonnaise sauce.

In the manufacture and storage of mayonnaise, it is possible to destroy the emulsion, accompanied by oil separation. For the restoration of the emulsion, a new portion of yolks and mustard is tricked and introduced into it with constant stirring the fused mayonnaise.

The laying of mayonnaise affects the temperature of vegetable oil. If the oil is warm, then the bundle can occur already during the whipping process. If the oil is very cold, a lot of energy is spent on emulsifying. Optimal oil temperature for emulsification 16-18 ° C

When storing mayonnaise in open dishes, the surface dries it. The dehydration of the emulsifier and the destruction of the emulsion occur. Under the action of bright light, fats are oxidized, which also leads to the separation of the emulsion. Increased (20-30 ° C) and low (below -15 ° C) storage temperature causes a separation of emulsion.

The mayonnaise sauce is used to refuel salads, vinaigrettes, it is served to cold snacks from meat, birds and fish.

Of the main sauce, mayonnaise is preparing a series of his varieties.

Mayonnaise with sour cream. In the finished sauce, mayonnaise is added sour cream (from 350 to 775 g per 1 kg of sauce). Served to cold dishes from meat, fish, and also used to refuel salads.

Mayonnaise with Cornishons (Tartar). Marinated cucumbers (rootes) are finely cut, connected with mayonnaise, add South sauce and stirred. Served to cold fish dishes and fish frrit.

Mayonnaise with greens (ravigot). The mayonnaise add spinach mashed potatoes, finely chopped greens of parsley, dill, etragona and South sauce. The greenery of the Estragona is overwhelmed. Served to cold and hot meat and fish dishes.

Mayonnaise with horseradish. The mayonnaise add grated horseradish. Served to fish, jelly, boiled meat products.

Mayonnaise with Tomato (Sharon). The onions are finely chopped, passing with vegetable oil, they add tomato mashed potatoes, they are all together together, cooled and introduced into mayonnaise. Separately chop the greens of parsley and pre-dyeing and chilled stage, are injected into the sauce. Feed to dishes from boiled cold fish and fried fish.

Jelly mayonnaise (banquet). INsemi-pressed fish or meat jelly add mayonnaise sauce and whipped in cold. Use sauce for decoration of fish, meat and birds.

Filling on vegetable oil. The refueling is obtained by whipping vegetable oil with vinegar. They add sugar, salt, pepper, sometimes mustard. They are unstable emulsions in which vegetable oil is emulsified in vinegar solution. The emulsifiers in them serve ground pepper (powdered emulsifier) \u200b\u200band mustard. The stabilizing effect of these emulsifiers is explained by two reasons: first, the smallest particles of them, wetting the water, are not wetted with fat and therefore, adsorbing on the surface of fat balls, form protective films; Secondly, the substances contained in them reduce surface tension, emulsifying and reduce the possibility of emulsion pacs. :

Refill for salad. In 3% vinegar dissolve salt, sugar. Then add ground pepper, vegetable oil and; Mix well. Used for salads and vinigrets. J.

Filling mustard for salads. Mustard, salt, sugar, ground pepper and yolks of boiled eggs are well rubbed. Then, with continuous stirring, vegetable oil is gradually introduced. A vinegar is added before the end of the whipping.

Filling mustard for herring. Prepare it as well as mustard gas stations for salads, but without yolks.

Sauce Vinaigrette. Yolks of boiled eggs, salt, sugar, ground pepper rubbing. Then, with continuous stirring, vegetable oil is gradually introduced. In the prepared mass, finely chopped capers, rootishons, green onions, parsley and estradon greens, South sauce and mix well and mix well. Served to dishes from offal.

Table mustard. Sugar, salt, cinnamon, carnation, bay leaf are added to hot water and boils to a complete dissolution of sugar and salt. The decoction is filtering, cooled, vinegar is introduced. Mustard powder Sail, mixed with decoction (50%) and thoroughly rub. The rest of the decoction and vegetable oil are then introduced. It is allowed to prepare mustard without cinnamon and carnations. For ripening, mustard withstand during the day.

Sauces on vinegar

Souces on vinegar possess sharp taste. Use them for cooking cold snacks. Vinegar is better to use wine or fruit-berry. This group includes vegetable marinades with tomato and without it and horseradish sauce.

Marinade vegetable with tomato. Carrots, onion, white roots are cut with straw and pass on vegetable oil, they add tomato mashed potatoes and pass 7 more. -10 min. After that, fish broth or water, vinegar, fragrant peas, carnation, cinnamon and boil 15-20 minutes are introduced. At the end of the cooking, a bay leaf, salt, sugar add. Hot marinade poured fried fish.

Marinade Vegetable without tomato. Sliced \u200b\u200bstraw carrots, onions, white roots pass on vegetable oil to full softness. Then add vinegar, fragrant frozen, carnation, cinnamon and boil 15-20 minutes. At the end of the cooking, a bay leaf, salt, sugar, starch (or flour), diluted with water, is added, and brought to a boil. You can prepare marinade vegetable without tomato otherwise - without thickener. In this case, the chopped straw or figurine sliced \u200b\u200b(carbbed) carrots and white roots are allowed in fish broth. Sugar, salt, carnation, pepper, bay leaf, boiling and filter are added to the vinegar. Then the bundled vegetables, the onions, sliced \u200b\u200bby rings, boil and refill to taste. Hot marinade poured roast fish (for example, a born) and withstand several hours.

Sauce hell. Untifully wound boiled water, covered with a lid and allow cool, then fill with salt, sugar and vinegar. Sauce withstand several hours in the cold. To mitigate taste, you can add grated beets on the grater.

For cooking with sour cream, it is not brewed with boiling water, since sour cream masks his sharp taste

Oil mixes

Oil mixtures are used to supply hot meat and fish dishesas well as for cooking sandwiches. They prepare them by rubbing butter with different products.

Green oil. In the softened creamy oil add chopped greens of parsley, juice lemon or diluted acid citric, thoroughly stirred, give the shape of the bars and cooled. Served to bifhtexam, antlekthms, fried fish.

Kiechny oil. Fillet kalems are wiping, thoroughly stirred with butter, formulate and cooled. Served to boiled potatoes, pancakes, used for cooking sandwiches.

Selenium oil. Herring fillet wipes and whipped with creamy oil and mustard. Feed the same as pile oil.

Cheese oil. The softened oil is whipped with rubforn grated cheese. Used for cooking sandwiches.

Oil with mustard. Creamy oil is whipped with a mustard cafe. Used for cooking sandwiches.

Sauces industrialproduction

The food industry produces various sauces,] and many of them have a very sharp taste (Tkemali, South Sauce, Curry, Hunting, etc.). Served them in small quantities to such dishes as kebabs, lully kebab, etc., or used as additives in the manufacture of culinary sauces.

The use of industrial production sauces allows you to expand the range of sauces used in public catering.

Mayonnaise. They are used to prepare salads and "other dishes or prepare on the basis of their derivatives.

Tomato sharp sauce. Prepare it from fresh tomatoes or tomato puree with the addition of sugar, vinegar, salt, bow, "garlic and spices. Used in the manufacture of meat,] fish and vegetable dishes.

Kuban sauce. We produce it by evaporation of tomatoes with sugar, garlic, salt, vinegar, spices.] Add to meat sauces and mayonuzam. Sauce can be used when filing meat, fish and vegetable dishes, as well! For filling the boors and.

Ketchup. They are also produced from tomatoes or tomato puree with various additives, but the content of the tomato in them is below. To give the necessary consistency: thickeners (modified starch, etc.) are introduced into the ketchups; and others).

South sauce. It has a very sharp taste and strong spicy aroma. Prepare sauce from soy fermented hydrolyzate with the addition of apple puree, tomato paste, liver, vegetable oil, spices, spices, onions, garlic, raisin, vinegar and wine (maders). Served to eastern cuisine, add to red meat sauces and mayonnaise.

Saucetkemali. Prepare it from a puree Tkemali plums with the addition of basil, kinse, garlic and red burning pepper. It has a sharp sour taste. Served to Caucasian dishes.

Fruit sauces. Prepare them from fresh mature apples, apricots, peaches and other fruits. Used in the manufacture and supply of cereal and flour dishes or add mayonnaise to sauce.

In addition to ready-to-eat sauces, the food industry produces concentrates of white, mushroom sauces and their derivatives. They are powder that is bred before use with water in the desired quantity, and boil 2-3 minutes, then the butter is added. Raw materials for sauce concentrates serve dry meat, mushrooms, vegetables, packed flour, tomato powder, powdered milk, Sugar, salt, lemon acid, spices, sodium glutamate. Store them up to 4 months.

Requirements for the quality of sauces. Storage time

The quality of the sauce is determined by consistency, color, taste, aroma. When evaluating the quality of sauces with fillers (onion, onion with roots, etc.), take into account the shape of the cutting and the amount of filler.

Hot sauces with flour must have consistency liquid sour cream (liquid sauces), be elastic, homogeneous, without lumps of brewing flour and particles of non-trap vegetables. Sounds of medium densities used for baking have a consistency of thick sour cream. Thick milk sauce For stuffing should be similar to a viscous manna porridge.

Vegetables included in the sauce in the form of a filler must be finely and neatly cut, are evenly distributed in sauce, soft. There should be no film on the surface of the sauce.

Dutch sauce should have a homogeneous consistency, without grazing or flakes of a curved protein. On the surface of the sauce should not be sequined fat.

In Polish and sugar sauces, the oil must be transparent. Eggs for Polish sauce largely chopped.

On the surface of mayonnaise should not be oil; Consistency homogeneous.

Vegetables in marinades must be neatly sliced, soft; Stren for sauce - Melko grate.

Sauce color must be characteristic of each group of sauces: red-made brown to brownish-red; White - from white to a slightly grayish; Tomato - red. Milk and sour cream sauces - from white to light cream color, sour cream with tomato - pink, mushroom - brown, marinade with tomato - orange-red, mayonnaise - white with yellow tint. Color depends on the products used and compliance technological process.

Tasteand the smell of sauce - The main indicators of its quality. For the sauces on the broths, a brightly pronounced taste of meat, fish, mushrooms with a smell of parseshed vegetables and seasonings.

Red sauce main and its derivatives must have! Meat taste with sour-sweet taste and smell of onion, carrots, parsley, pepper, laurel sheet.

White sauces on meat broth Must have the taste of broths with a slight smell of white roots and onions, with a slightly acidic taste. Taste of tomato sauce-ryarko pronounced sweet-sweet.

Fish sauces should have a sharp specific smell of fish, white roots and spices.

Mushroom sauces - a pronounced aroma of mushrooms.

Dairy and sour cream sauces should have the taste of milk and sour cream. It is impossible to use the burned milk and very acidic sour cream.

Invalid defects of sauces with flour are: the smell of crude flour and stickiness, taste and smell of burnt flour, the presence of a large amount of salt, taste and smell of raw, tomato mashed potatoes.

Egg-oil sauces and sugar sauce have a slightly sour taste and aroma of butter.

Marinades must have an acidic-spicy taste, a fragrance of vinegar, vegetables and spices. The taste of a raw tomato mashed potatoes is unacceptable and too sour taste.

Mayonnaise sauce and its derivatives should not have a bitter taste and be too sharp, and horseradish sauce with vinegar should not be bitter or not sufficiently sharp.

Store the main hot sauces in the water bath at temperatures up to 80s from 3 to 4 hours. Basic sauces can be stored up to 3 days. To do this, they are cooled to room temperature and placed in the refrigerator at a temperature of 0-5 "s. Sourish sauces are stored at a temperature of 75 ° C for no more than 2 hours from the moment of preparation. Milk liquid sauce is hot at 65-7 (GS no more than 1 -1.5 h, since during long-term storage, it darkens due to caramelization of dairy sugar. Thick milk sauce should be stored cooled at a temperature of 5 "with no more than a day. Milk sauces of medium pure storage are not subject to, prepare them immediately before use. Polish and cracked Souces can be stored up to 2 hours. Oil mixtures are stored in the refrigerator for several days. To increase the storage time, they are wrapped in parchment, cellophane or polyethylene film. Industrial making mayonnaise is stored at a temperature of 5 ° C for 3 months. Mayonnaise of own production and salad refills store In the refrigerator 1-2 days, marinades and cooking sauce - in the cooled form for 2-3 days

Nutrition. 14 8 6 5.2. Feature technologies Cooking product For children nutrition In organized teams. 4 4 Section 6. " Technology product public nutrition"6.1. Technology product public nutrition 16 ...

Federal State Educational Standard of secondary vocational education in the specialty 260807 Catering technology

Educational standard

Vocational education in the specialty 260807 Technology product public nutrition I. Scope 1.1. Real ... programs in the specialty 260807 Technology product public nutrition All educational institutions ...

Program, Methodical Instructions, Examination for Joint Students in the specialty 260502. 51 Catering technology technology

Program

Designed for students of the specialty 260502 Technology product public nutrition. Discipline "Kitchens of the Peoples of Russia ... training graduates in the specialty 260502 Technology product public nutrition. As a result of studying the discipline ...

Main Professional Profession Program 260807 Catering Technology

Program

Profession program 260807 Technology product public nutrition Main Professional Educational Program SPO ... Technical School »Specialty 260807 Technology product public nutrition represents a system of documents ...

2.2 Development of technical and technological maps

Technical and technological card number 1

Name of dishes: chickens-tobacco

List of raw materials: chickens, butter creamy, sour cream, tchemali sauce.

Reception

Names of raw materials	Output rate
	On 1 portion / gr.	Per 100 servings / kg.
Butter
Fresh tomatoes
Fresh cucumbers
Mass of roasted chicken
Mass of vegetables
Sauce Tkemali

Cooking technology

All products are subjected to primary processing in line with raw materials preparation standards. In the treated chicken, the breasts are cut along, after which a flat shape is added to the adhesive, sprinkle with salt, lubricate sour cream and fry on both sides on a hot frying pan with oil or in Kezi (clay frying pan) under the press. Tomatoes and cucumbers are cut into slices. Roasted chicken decorate greens. Separately serve Tkemali sauce.

Roasted chicken is served on a plate, decorate the cucumbers and tomatoes next to the plate. Separately serve Tkemali sauce.

Appearance: crispy crust

Consistency: soft, juicy

Color: Golden

Smell: Spices and Chicken

Taste: Made Salted

Weighing 200g., At a temperature of 65 ° C, the implementation period is 30 minutes.

physical and chemical indicators

microbiological indicators

Technical and Technological Card No. 2

Name of dishes: chicken saziva (bird in walnut sauce)

Scope: Complex hot dishes manufactured in restaurants national Kitchen Georgia.

List of raw materials: chicken, walnuts, butter cream, onion, cinnamon, eggs (yolk), garlic, vinegar 3%, carnation, red pepper, saffron, Utso-Sunnels (dried greenery for sazivi), chicken broth, chicken wheat flour.

Requirements for the quality of raw materials: food raw materials, food and semi-finished products used to prepare this course (products) meet the requirements of regulatory documents and have certificates and (or), quality certificates.

Reception

Names of raw materials	Output rate
	On 1 portion / gr.	Per 100 servings / kg.
Mass of finished bird
Walnuts
Butter
Bulb onions
Wheat flour
Eggs (yolk)
Vinegar 3%
Carnation
Pepper red hammer
Utso-Sunneli (dried greenery for sazivi)
chicken broth
Mass of sauce

Cooking technology

All products are subjected to primary processing in line with raw materials preparation standards. The prepared carcass of the chicken is boiled to half-preparation, fry in the roast cabinet and chopped into portion slices (2 pieces-fillets and grooves). For sauce: finely chopped onions steerly on the oil, flour and diluted with broth.

Nuts are crushed, pinch garlic, salt, saffron, pepper, cinnamon, carnation, are divorced by a small amount of broth and introduce this mass to boiling broth with onions. Then everyone wipes in a small amount of saziva cooled to 50 ° C, then gradually introduce them to a hot sauce with continuous stirring. Bird's portions poured hot sauce sauce.

Requirements for registration and submission

On the prepared, preheated plate lay out portion pieces of chicken and pour sauce. You can decorate greens, slices or curly cutting fresh vegetables.

Quality and safety indicators

Organoleptic performance indicators

Consistency: soft, juicy

Color: cream

Smell: spices and stewed meat

Taste: Made Salted

Weighing 300g., At a temperature of 65 ° C, the implementation period is 1 hour.

physical and chemical indicators

microbiological indicators

Food I. energy value, 100 gr.

Technical and Technological Card number 3

Name of dishes: Chakhokhbil

Scope: Complex hot dishes are manufactured in restaurants of the National Kitchen of Georgia.

List of raw materials: chicken, coriander, basil, onion, fresh tomatoes, wheat flour, broth, vinegar 3%, garlic, margarine table.

Requirements for the quality of raw materials: food raw materials, food and semi-finished products used to prepare this course (products) meet the requirements of regulatory documents and have certificates and (or), quality certificates.

Reception

Names of raw materials	Output rate
	On 1 portion / gr.	Per 100 servings / kg.
Margarine Table
Mass of fried chicken
Bulb onions
The mass of Luke Passerved
Fresh tomatoes
Wheat flour
Vinegar 3%
Coriander

Cooking technology

All products are subjected to primary processing in line with raw materials preparation standards. Cutting chicken pieces are roasted, add chopped by rings to the rolling onions, finely chopped tomatoes, dry flour passer, broth, vinegar, cilantro, and basil, piled garlic, black pepper, salt and extinguish until readiness. They are released with a sauce in which the chicken was made. Chakhokhbil can be prepared from other bird species.

Requirements for registration and submission

On the prepared, preheated plate, portion pieces of birds and pour the chicken sauce in which the chicken was made. Decorate with greens, slices or curly cutting fresh vegetables.

Quality and safety indicators

Organoleptic performance indicators

Appearance: Shape Slicing Saved

Consistency: soft

Color: red-brown

Smell: stew poultry and spices

Taste: Made salty, slightly islant

Weighing 300g., At a temperature of 65 ° C, the implementation period is 1 hour.

physical and chemical indicators

microbiological indicators

Food and energy value, per 100 grams.

The range and organization of the technological process of cooking hot dishes from meat prepared using flashing technology

TECHNICAL AND TECHNOLOGICAL MAP 1 Name of dishes (products): Meat in Sicilian Scope of application: Restaurant Suite List of raw materials: Pork (Korean), Fat animal, croutons, wheat bread, side dish, Potatoes, butter creamy ...

All about coffee: species, production, history, traditions

It should be noted that the technical and technological map of any catering enterprise is developed in a purely individual design, but with the obligatory consideration of the requirements and the immutability of all available points ...

Hot fish Sauce. and refueling

For the preparation of second hot dishes with sauces use a variety of fish, belonging to various families. The most common it is: - Okuneye: Perch, Sudak, Ersh, Chop, Perkarin, Berch. - salmon: salmon, ket, pink salmon ...

Georgian meat dishes

TECHNICAL AND TECHNOLOGY Card No. 1 Name of dishes: Tobacco Chickens Scope: Complex hot dishes are manufactured in restaurants of the National Kitchen of Georgia. List of raw materials: chickens, butter creamy, sour cream, tchemali sauce ...

Exquisite salads implemented in Omsk restaurants: Assortment, preparation and design technologies

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Organization of work cafe on 40 seats. Organization of a cold shop

Technological map - departmental regulatory document compiled for production workers (cooks, confectioners) in order to ensure the correctness of the technological process ...

Organization of work café-confectionery

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Organization of the Confectionery Coffee Shop Capacular Coffee Shop

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Preparation of hot mushroom dishes in luxury restaurant

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Cooking hot dishes japanese cuisine

I approve the head of the company F.O.O. Shibalkin Ya.A. Technical and technological map Name of dishes (products): "Tempura of vegetables and seafood" Scope: Restaurant List of raw materials: Shrimps, salmon fillet, eel smoked ...

Development of technical documentation for the planned range of products for cafes and bars

Technical and technological map is a technical document giving the right to develop a new or corporate dish Technical and technological maps (TTK) are developing on new and branded dishes and culinary products - those ...

Drawing up a cafe and pizzeria menu

Technical and technological map is a regulatory document that gives the enterprise the right to develop a new or corporate dish. Technical and Technological Card No. 1 on Salad "Shopski" 1 Application area 1 ...