Soups with croups, pasta, bean. Soups from croup, leguminous and flour products cooking soup soups

Soups Sweet sweet soups were prepared for Rus as a ritual dish in New Year and christmas Christmas tree. Sweet compotes with cereal or sweet dumplings are preparing in the south, but they did not get widespread in our kitchen. Sometimes these soups are filled

For soups of this group, millet, pearl croup, rice, semolina, oatmeal; from legumes - beans, peas, lentils. Of flour products Pasta, horns, noodles, including homework, vermicelli, soup, etc. are used, and others. Soups are prepared on a meat-bearing broth, on a bird broth and a poultry brave.

Soup with cereal. The prepared croup is put in boiling broth, lay pause vegetables, chopped with small cubes, boil, add salt, spices and brought to readiness. You can put a passengerous tomato Mashed Or Fresh Tomatoes.

Soup kharcho. This is a Georgian national dish. There are several ways to prepare this soup, but the most common is the following: breast with a ram or beef peeling into pieces in the form of 25-30 g, each, poured with cold water, bring it quickly to a boil, remove foam and boil with slow boil until readiness, broth Focus. Tomato mashed potatoes. The onion is cut into a crumb and passenger. Capsicum Finely cut. In the leaky broth laying pieces of meat, prepared rice croup, onion And cook. At the end of the cooking, there is a parsed tomato mashed potatoes, pepper, Tkemali sauce, greens, hops-Sunnels, salt, crushed garlic and boil until readiness.

On vacation, poured into a plate, sprinkle parsley or kinsey greens. If Harcho soup is prepared in large quantities, then the meat is boiling in the broth until readiness and put in a plate on vacation.

Soup with bean. Bouillon is boiling from meat and ham bones. Bean moved, washed, soaked in cold water and boiled in the same water before softening. Roots and onions are cut into small cubes and pass. The prepared legumes are placed in boobs and boil. At the end of the cooking lay secrets and onions, salt, spices and bring until readiness.

On vacation, the soup is poured into a plate, sprinkle with greens. Separately, you can apply croutons. For the crown, a stale wheat bread is cut into small cubes and dried in a frying cabinet. In the soup with bobs, you can put a parsed tomato.

Beans, or Luxury Pea, or Lentil 141, Carrot 50, Parsley (Root) 13, Onion Loop 48, Leek 26, Culinary Fat 20 or Breast Smoked Pork 80, Broth 800.

Soup with pasta. Roots are cut in the form of pasta - straw, strokes or slices. Pasta laid in boiling broth and boiled 10-15 minutes. Pastened vegetables, sliced \u200b\u200bwith thin lumps, parsed tomato mashed potatoes, salt, spices and boil until readiness. Soup can be prepared without tomato.

For the preparation of soup with the vermicellus, the soup in the boiling broth first laid past vegetables, boil 5-8 minutes, then put the vermicellier or soup backing and boil until readiness. At the end, salt and spices are added.

On vacation, the plate is put a piece of meat or birds, pour soup, sprinkle with greens.

If the soup is prepared on a mushroom brave, then boiled mushrooms bold, fry and put together with parseshed vegetables.

Homemade noodles soup. This soup is prepared on broths: from birds, with guts, on a mushroom brave. Roots and onions are cut by straw and passenger.

For the preparation of noodles, the sifted flour puffed in the form of a slide, in the middle there is a deepening. In the utensils, eggs are broken, poured water, put salt, stirred and filtered. The resulting mixture is gradually, when stirring, poured into the deepening and knead the dough. Top sprinkled with flour and leave for 20-25 minutes. Ready dough They roll over the layers with a thickness of 1 -1.5 mm, dried, cut into strips with a width of 4-5 cm, fold several bands one to another, bold straw and dried. Before use homemade noodles Sift. In order for the soup to be transparent, the noodles fall asleep into boiling water, boil 1-2 minutes, fold on the sieve and give a stance of water.

Pastened roots and onions are put in boiling broth, then prepared homemade noodles and boil until prepared, at the end of the cooking add spices and salt. If the soup is prepared on chicken broth, then spices are not put.

On vacation, a piece of bird put a piece of birds, pour soup, sprinkle with greens.

Wheat flour 72, Eggs 1/2 PC., Water 14, Salt 2, Wheat flour on the populated 4.8, Carrot 50, Parsley (root) 13, onions, onion 24, leek 26, culinary fat 20, broth 900.

Technology of preparation of dishes and garnings from croup, legumes and pasta

dish garnish groats bean pasta

Introduction

Dishes and side dishes, legumes and pasta

Preparation of a crop

Dishes from Cash

Requirements for quality dishes from croup

Dishes from legumes

Bob preparation for cooking

Quality requirements dishes from legumes

Pasta dishes

Requirements for the quality of pasta dishes

List of used literature

Appendix No. 1.

Appendix No. 2.

Introduction

All nuclear nuclear debris dishes were the main dish at all seasons. Russians are porridge, Uzbeks and Tajiks - Plovy, Moldova - Mamalyga, etc. The cereals are well stored, the preparation of the dishes are simple, the nutritional value is Great: 100g semolina gives 326 kcal, buckwheat - 329, rice - 323 kcal. The main part of the cereals are carbohydrates - starch. Its content ranges from 59% ( oat groats) up to 74% (Fig.) Cereals are an essential source of proteins. It contains from 7% (Fig) to 12.6% (buckwheat). True, these proteins are defective: there are not enough amino acids in their composition. In combination with milk, flour, honey, fish, cottage cheese squirrels made full. Many cereals are an important source of dietary fiber (semolina, rice), group vitamins in the ash residue of the croup predominate acidic elements, but in combination with vegetables, the ratio of acidic and alkaline elements is improved.

Very many types of legumes are grown in our country, but in the European part mainly the peas of beans and lentils are used, and Nut, Mash and a number of other legumes are grown mainly in Asia and the Caucasus. Interestingly, the beans themselves, who gave the name of the whole family, one of the oldest crops, first very common in Russia, now gave way to the peas and beans.

The beans were taken to Russia, Dutch and Hanseatic merchants were delivered at Peter I, but for a long time she was a purely decorative culture, decorated the flower beds of palace parks, however, thanks to their excellent taste and nutrition, he won universal recognition.

All legumes are characterized by a high protein content. Its content in the pea torment reaches 23%. This property makes legumes are nipped in vegetarian cuisine.

Almost all nations have dishes from boiled fresh dough. Russians are noodles, Uzbeks - Lagman, from Hungarian - Tourotchus, at Tatar - Tokmach and Salma, etc. In Russia, the first pasta factories appeared only in the XIX century. The fact is that thin pasta, spaghetti, vermicelli "Cleft" and other types of high-quality macarons produce from the so-called strong, solid wheat. In grains such wheat contains more than 20% protein, and in flour from it - 25-30% of crude gluten. When the test of the test from severe flour, very elastic durable gluten is obtained. Flour from soft, weak wheat is unsuitable for macaronium production, namely, this wheat is grown in the territory of the non-black zone of Russia, Belarus and the Baltic States.

1. Dishes and side dishes, legumes and pasta

Cereals, legumes and pasta are dry products and stored in a separate pantry together with flour, spices, starch and other products containing little moisture. The moisture content in them does not exceed 14%.

The dishes from the croup are an important source of carbohydrates and proteins. One portion of buckwheat porridge (yield 225 g) covers 16% of the daily need for carbohydrates and 12-14% in protein. However, the crosses of the croup are defective in the content of some amino acids (first of all - lysine), so they should combine cereals with other products (milk, cottage cheese, eggs, etc.). In the groats, the ratio of calcium and phosphorus compounds is unfavorable, since little calcium; When combining them with milk, cottage cheese, vegetables, this indicator is improved. Contain cereals and vitamins of group V.

Crack dishes belong to the most calories. So, in the portion of the crumbly porridge with oil (yield 225 g) gives 225- 325 kcal, and the side dish (yield 150 g) increases energy value meat dish About 160 kcal.

Dishes from legumes are at least calories than cereal, and in the content of the protein are superior to them. Thus, the portion of boiled pea (yield 215 g) contains about 20 g of protein, i.e. 25% of daily need. Pea proteins are poor sulfur-containing amino acids, but the combination of them with other products (agricultural bird, meat) is compensated for. Bob's dishes are contained by group vitamins B and PP.

Boiled pasta are also an important source of carbohydrates and protein. The biological value of their proteins is rising when adding cheese, cottage cheese, eggs, meat products.

When using croup, legumes, pasta, not only their chemical composition should be taken into account, but also how they are combined to taste:

• broken sides are badly combined with fish, a redhead porridge, which is served as a garnish to fried fish;
• rice garnings are more suitable for mutton dishes, boiled chickens and to a lesser extent - to dishes from ducks, geese;
• bean is well combined with mutton dishes;
• pasta are a universal garnish.

Preparation of a crop

Cereals in front of cooking are sifted, move, separating unreasonable grains, impurities, removing moutels that gives porridges an unpleasant taste and a fashionable consistency. Sift the cereals depending on the magnitude of the nuclei and particles through a sieve with cells of different sizes.

Two, rice and pearl groats are first washed with warm (40 ° C), and then hot (60-70 ° C) with water, bone - only warm (2-3 l of water per 1 kg of cereals). Wash the croup 2-3 times, every time changing water. Do not wash semolina, crushed, ploty cereals (Hercules, etc.).

Currently, the industry produces basically buckwheat - the nucleus is fast-refining. It should not be frying, as it is welded for 30 minutes. If the buckwheat cereal acted heavily polluted, it is moved and washed with warm water 2-3 times. The raw buckwheatter from the non-fermented grain is pre-roasted to accelerate cooking. The grooved ripples are poured on a baking sheet with a layer of no more than 4 cm and stirring periodically, roasting in a frying cabinet at 110-120 ° C to light brown. It should be borne in mind that the moisture content of the roasted cereals decreases by about 10%, and the water for porridge must be taken slightly more.

When washed in the croups there remains a significant amount of water - within 10-30% of the mass of dry cereals. This should be considered when the liquid dosage.

The semolina cereal for the preparation of the crumbbed porridge is pre-dried on the anti-frying cabinet at 100-120 ° C to light yellow and immediately mixed with oil.

To reduce the loss of nutrients and reduce cooking time, some cereals (rice, nucleus, pearl) are pre-soaked in cold water for 2-3 hours.

3. Kashi.

Covered porridge on water, broth, milk, milk, diluted with water, on fruit decoctions. Consistency of porridge may be crumbly (humidity 60-72%), viscous (79-81%) and liquid (83-87%). The amount of fluid for cooking porridge of various consistencies is determined by the tables of the recipe collection tables.

For cooking Keshes, it is best to use stationary boilers with electrical or steam heating, which eliminates the possibility of burning porridge. The calculated amount of fluid is poured into boilers, a solution of salt and sugar is added. Salt take at the rate of 10 g per 1 kg of finished porridge (for dairy and sweet - 5 g per 1 kg). The liquid is adjusted to a boil and suprate the washed crum. The contents of the boiler are stirred and boiled until the cereal will absorb all moisture (when cooking crumbly and viscous Kash) or does not thicken (when cooking liquid pounds). After that, the surface is smoothed, reduce the heating, closes the boiler with a cover and bring porridge until readiness (evaporated) at temperatures (90-95) º FROM.

In the process of evaporation, porridge is not stirred; Ready porridge explode. When cooking in pots, porridge is evaporated on a water bath or in a frying cabinet; So that it is not burdened, the dishes put on a baking sheet with water.

Rice, millet and pearl croup in milk are poorly welded. Therefore, they are boiled to half-preparation in water, then the decoction is drained and poured with a beep with boiling milk. At the same time, the cereals are welded faster, but the porridge is better absorbed.

Crumbly cereal. Prepare from the millet, rice, buckwheat, pearl, bump, Poltava, semolina. Liquids take from 1.5 to 2.4 l per 1 kg of cereals. To improve taste and appearance crumbbed kashe In the boiler with a liquid before filling the cereals, a part of the fat can be added at the rate of 5% prescription quantity. Cooking crumbly porridges on water or broth.

Buckwheat porridge. In a flooded boiler with a thick bottom or digestive boiler, the water is poured up to a boil, it is added to the boil, they add a prepared grinder, removed from the surface of hollow grains, and boil, periodically stirring, until the cereal does all the water. Then fill with oil, align the surface, closed with a lid and bring porridge until prepared at low heating. The duration of cooking (evaporation) of the cereal of buckwheat from the nucleus is fast-reasonable - 1 h, from a roasted cereal - 1.5-2, from non-ferrous grain - 4.5 hours.

The finished porridge is baptized by a cook fork. Fixed hot with butter or mixed with a parated onion, as well as chopped steep eggs and butter. Cold porridge can be served with milk or sugar. Buckwheat porridge is a wonderful side dish for various dishes.

Rice porrige. The first method, in boiling salted water, taken normally, add fat (5-10% of the mass of rice), fall asleep prepared rice cereals and boil, stirring, to thickening. The porridge is then evaporated until readiness in closed lid. Dishes in the roast cabinet with a weak heating about 1 h.

The second method (rice swept). The prepared rice crupe is hampered with boiling water so that it does not have the taste of flour, drain the water and poured with hot meat or chicken broth, add salt and oil (can be put in the middle of the cereals of several peeled raw bulbs and fragrant pepper), close the boiler with a cover and boil a couple Readiness. At the end of the cooking, the onions take out. Use the switched rice as a side dish, minced meat and as an independent dish.

Third method (rice folding). The prepared rice bar is suited to boiling salted water (6 l per 1 kg) and boiled with low boiling 25-30 minutes. When the grains are swollen and become soft, they are folded on a sieve, washed with hot water (there is a lot of foods with hot water), give water to the stroke and put on a water bath in the hot wardrobe for 30-40 minutes. Feed porridge with butter.

Millet porridge. The first way. In boiling salted water, the prepared croup is covered and boiled up to thickening, after occasionally stirring. Then they joke porridge in the dishes with a closed lid in the roast cabinet for 1.5 hours.

The second method (folding). In boiling salted water (6 l per 1 kg of cereals and 50 g of salt), the prepared grip is poured, boils for (5-7) min, then the water is drained, the fat are added and the porridge is added until prepared in the roast cabinet (30-40) mines . Feed porridge with butter. Chilled porridge can be served with cold milk.

Pearl porridge. In boiling salted water, the prepared croup is falling asleep (before cooking it can be dried) and adjusted to a boil. After boiling to improve the appearance of porridge, the water is drained, then the steamed crum is laid in a pre-prepared boiler with boiling salted water and continues to cook until thickening at a periodic stirring. Close the dishes with a lid and put in a hot wardrobe on (2-3) h. Feed porridge with butter.

Sometimes the manna crumbly porridge is boiled. The prepared croup is brewed, sprinkling in a boiling fluid when stirring, and boil (25-30) min. Used as all crumbly cereals.

Viscous porridge. For viscous porridge fluid take from 3.2 to 3.7 liters per 1 kg of cereals. They boil them on water or milk. Served with creamy oil, margarine, fats, and Mamalygu (cornpall) - with milk or cheese. Porridges from wheat croup, pricious croup (Hercules, etc.), rice and millet you can cook sweets - with raisins, prune and ureshirt.

Semolina. Boil on milk or milk with water. The liquid is adjusted to a boil, sugar, salt, and then sprinkled with a thin weaplery of the semolina and brewed it with continuous stirring. Semolina I swells, very quickly (for 20-30 s), so it is necessary to have time to pour all the croup during this time. A large number of semolina (5-10) kg is better pre-breed with warm water or milk and pour into the boiler with the rest of the boiling liquid. After brewing, the cereals reduce the heating and, continuing to stir, speak porridge during (15-20) min. They are released with hot oil, sugar, jam or poured on the bass, cooled and cut on portions. Such cold manna Kishu. (Mannik) is released with jam, sweet sauces and syrups.

Also boil porridge from Pluddy croup (Hercules, etc.).

Rice porrige. In boiling water, salt, sugar, squeeze rice and boil (20-30) min. Then fasten the hot milk, reduce the heating and boil until readiness.

Washing porridge with pumpkin. Pumpkin and milk not only give a special taste, but also significantly increase its nutritionality, improving the amino acid composition, calcium and phosphorus ratio enriched with vitamins. In boiling milk (milk with water), the purified pumpkin, sliced \u200b\u200bby pieces, and then add salt, sugar, heated to a boil, spick prepared millet and boil, stirring, until prepared with weak boiling. Served with butter.

Boyarskaya porridge. Prepared millet and raisins put into the pot, poured hot milk, sugar, salt add. Stir and put in a hot wardrobe, closing the pot with a lid. Cooked (30-40) min, add melted butter or margarine, whipped eggs, continue cooking (10-15) min. Let the porridge in the pot.

Porridge with prunes (millet, wheat). The prunes are washed, dried in water and give him after cooking to completely swell. After that, the decoction is drained, add the required amount of water to it and boil porridge. On vacation, the prunes are put (with a bone) and watered with fat.

Porridge with carrots (oatmeal, millet or wheat). Purified crude carrots are finely cut, pass with fat, put in boiling water with milk, add salt, sugar, fall asleep the prepared grip and boil porridge until readiness. Porridge is released with fat.

Liquid porridge. For liquid pounds of fluid take from 4.2 to 5.7 liters per 1 kg of cereals. They are usually boiled on milk or milk with water. Liquid cereals are prepared from all types of cereals, except for buckwheat, bump and sago. Liquid are porridge, the yield of which is (5-6.5) kg of 1 kg of cereals. Prepare liquid porridge just like viscous, but with a large amount of liquid. They release them hot with melted fat or with sugar, as well as with jam, jam, jam, honey, with cinnamon, which porridge sprinkled upon vacation (0.5 g per serving). Liquid casis are widely used in children's and dietary nutrition.

4. Cash dishes

From crumbly and viscous casses prepare various cooking products: casserole, brunt, puddings, cutlets, bokings, etc. For cooking, cottage cheese, eggs and other products add them in cereals, which significantly increases their nutritional.

Casseroles. Prepare from crumbly or viscous kas sweet and savory, with cottage cheese, pumpkin, fruit. Fat and sugar are put in porridge, then cooled to (60-70) ° C, eggs are added and mixed well. Vanillin is introduced into the mass for sweet casseroles. The prepared mass is decomposed on oil-smeared and sprinkled with sugar by a layer (25-30) mm. The surface is lubricated with a mixture of eggs with sour cream and baked for 15 minutes at a temperature (250-280) ° C.

The mass for sweet casseroles is added raisins without fruits, washed in warm water, candied fruits, etc. Fit sweet casseroles with fruit syrups and sauces.

For casserole with a pumpkin, a viscous rice, militant or wheat porridge with a pumpkin is boiled, cooled to (60-70) ° C, eggs whipped with sugar, fat and stirred. After baking are served with sour cream.

Bibrian. Blitter call casseroles from buckwheat or wheat Circular with cottage cheese.

The finished crumbly porridge is cooled to (60-70) ° C, add rubbed cottage cheese, sugar, margarine, raw eggs and stirred. The prepared mass is laid on a lubricated and sprinkled with crumples, the surface is lubricated with a mixture of eggs with sour cream and baked in a frying cabinet at a temperature (250-280) ° C. The preparedness of the brunt is determined by the formation of a blush crust and upstand the edges of the form. Served with butter or sour cream.

Pudding. Puddings differ from casserole in the fact that they are usually prepared in forms, their composition includes whipped egg proteins. Whipped proteins give the finished products and porosity. Puddings bake and boil to a couple.

The kname porridge is cooled to (60-70) ° C, egg yolks are added, tested with sugar prepared by raisins, mixed whipped proteins, decay in forms, lubricated with oil, and sprinkled with breadcrumbs, the surface is covered with a mixture of eggs with sour cream and baked 15 minutes At temperatures (250-280) ° C. On vacation watered sweet sauces.

Cutlets and bokings. Prepare from viscous millet, rice, manna and wheat Keshwhich boil on a mixture of water with milk or on the water. The porridge is cooled to (60-70) ° C, eggs are added, stirred and formulate bits or cutlets. They are breaded in breadcrumbs, fry with fat and served with sour cream, mushroom sauces. You can prepare bokings and cutlets sweet and serve with sweet sauces.

Dumplings. Prepare from a dairy knitting porridge. It adds fat, cooled to (60-70) ° C, eggs are injected, whipped well and separated dumplings. You can prepare them from the hammer of buckwheat. The finished dumplings are boiled in salted water (5-6) mines and are released with oil, or with oil and grated cheese, or with sour cream. Buckwheat dumplings can be cooked in milk and served with it.

5. Requirements for quality dishes from croup

Crumbly cereal. The appearance is the grain grains, completely swollen, mostly preserved the shape and easily separated from each other. Porridge is refilled with fat, sugar or milk. Components: onion, spic, brains, liver, mushrooms - processed and sliced \u200b\u200baccording to technology and are evenly distributed in the dish.

Viscous porridge. Exterior - grain cereals are completely swollen, well-strained. Porridge is refilled with fat or sugar. Components: pumpkin, prunes, carrots - processed and cut according to technology and evenly distributed in the dish. Dumplings manhatis are powered by sour cream or oil and grated cheese.

Liquid porridge. Exterior - grain cereals are completely swollen, well-strained. Porridge is filled with fat, with sugar, jam, jam, jam, honey, or cinnamon sprinkled.

The consistency is homogeneous, the grains are soft (in crumbly porridge porridge, in viscous and liquid less dense). Crumbling porridge - crumbly, unusual; viscous - viscous; Liquid - spread over the surface of the plate. There are no lumps in the caress. Additional components have a characteristic consistency for them.

Color - characteristic of used cereals and components (mushrooms, scrap, brains, liver, prunes, etc.)

Taste and smell - crumbly porridge with components - characteristic salty taste; Viscous porridge - sweetish (with prunes - slightly acidic-sweet); liquid pounds refilled with fat - with a very stray flavor; Mantle dice - salty (with cheese) and a weakly acidic (with sour cream). Kash, in which sugar, jam, jam, etc. are added when filing, is sweet.

The smell characteristic of croup (without darling, bitterness and other extraneous skiing) and other components, in accordance with the recipe

Dishes from porridge.

Appearance. Breeding, casserole, puddings with a uniformly painted surface, with a rough crust, square or rectangular shape, powered by sour cream, fat, sweet sauce or jam (pudding manual or from other croup);

Curl round, flat shape, oval-flattened cutlets, with one pointed end, with a uniformly painted, rough without cracks surface, sour cream, sweet, sour cream sauce, sour cream or dairy sauce. Pilaf - Rice grains are completely swollen, preserved form, easily separated from each other, with additional components (raisins, carrots, onions, etc.)

Consistency of brunt, casserole, pudding, kitlet, uniform, brunt, brunt and components in them are soft, preserved form. There are no lumps in the products with semolina. The mass of products is dense, elastic; Blogs - a few crumbly; Puddings - soft, tender. The pylon crucinary rice and the components are soft, moderately dense, preserved form

Color. Crusts of brunt, casserole, puddings, boiler, bobs - golden yellow or light brown; On the section - characteristic of the used crop and components (cottage cheese, carrots, pumpkin, etc.). Sauces - characteristic of them. Rice in a swim white, with a light yellow and orange tint. Components of dishes are characteristic of them painting

Taste and smell. The taste of products, characteristic of cereals and components: brunt, rice casserole with cottage cheese and with fresh fruits, boiler or folds with cottage cheese and sweetish, other casseroles and puddes sweetish (pudding with canned fruits - sweet, with a pleasant taste of vanillina, nuts); Plov - characteristic of rice, carrots, onions, raisins with pleasant taste sensations of spicy greenery (dill, parsley, barbaris).

The smell characteristic of croup (without darling and other strangers) and components included in the dishes, depending on the recipe.

6. Bean dishes

For cooking, legumes are boiled.

Ward legumes. Mocked beans are poured with cold water at the rate of 2.5 liters per 1 kg of legumes and boiled in the dishes with a closed cap with a weak, but continuous boiling. The duration of cooking fluctuates in the following limits: lentils - (45-60) min, pea - (60-90), beans - (1.5-2) h.

When cooking with acidic products, legumes are sharpened slower, so add tomato puree, salt, as well as refueling beans with sauce only when the grains are fully welded.

To improve the taste of legumes, sometimes aromatic vegetables (parsley, celery and onions) are added during cooking (parsley, celery and onions), sliced \u200b\u200bwith small cubes. For the same purpose use green greens Parsley and Celery.

After the legumes become soft, the cooking is stopped, the salt is added and leave them in a decoction on (15-20) min, then the decoction is drained through a colander or sieve.

Feed boiled legumes:

• with butter;
• with oil and fried onions;
• with a spicial and fried onion;
• with a smoked sneaker, which is boiled, cut into small cubes, add a passer-made onion, wrestling sauce or tomato, boiled and mixed with booth bobbish;
• with tomato and onions, for which the bow is bold, pass, add tomato paste and pass together;

Puree from legumes. Legumes (usually peas) are boiled, tick or wipe, add salt and vegetable oil. Mashed shape on a plate with a slide, make a deepening in it, which poured melted butter or vegetable with a fried onion.

Bob preparation for cooking

Good beans It has intact shiny large grains, the same to taste and sizes.

Bean cooking time is 2.5-3 hours, depending on the size of dry grains.

Pods of green beans in front of cooking. Cut or rolled the tops of the pods and purify from streaks. Large pods cut or break into small pieces, poured with a large number of salted boiling water and boiled 10-15 minutes, without closing the pan with a lid. Boil the beans on a strong heat to keep their green.

Luxury pea (split grains in half and freed from a dense upper shell) is rallied quickly and does not require pre-soaking in water. The time of cooking is a whole, pre-closed for 3-6 hours in cold water (water 2 times more than peas), pea to one and a half hours, peas for up to 50 minutes, fresh green peas - 3-5 minutes from the moment of water boiling. Peas is boiled immediately in salted water or water is suitable at the end of the cooking.

Fresh green pea It is drunk only in unsalted water, otherwise he will lose juiciness. The fast-frozen green peas is placed in hot salted water, which is quickly adjusted to a boil, and faded in it 1-2 minutes.

Lentiling before cooking carefully move, washed with hot water, poured for 2-3 hours with cold water and boiled the same as beans or peas. Checkling time is 45-60 minutes.

Before cooking dry grains of legumes, remove, removing foreign impurities and spoiled grains that surfaced to the surface of the water. To accelerate cooking processes, beans are washed with hot water and then soaked in cold water at the rate of 3 liters of water per 1 kg of legumes.

8. Requirements for quality of bean dishes

Bean dishes are characterized by the following organoleptic indicators.

Appearance. In dishes: legumes with fat, onion, with smoked chest or barbecue, in sauce, in a sauce with a sprub, with stewed cabbage - grains of legumes whole, undershot, easily separated from each other (except legumes with fat), with sauces provided in the recipe.

Mashed out of legumes, legumes and potatoes - a homogeneous mass or with sliced \u200b\u200bcomponents (breast, Korean, spickers - cubes, linked onions).

Casserole - square or rectangular shape, polita red or sour cream sauce.

The consistency of grains of legumes and other components is soft, dense (intense). In a puree and casserole of legumes and potatoes - homogeneous (the bean is fresh or canned soft, preserved form).

Color. Depending on the type of legume dishes, there are different color: when using pea, lentils, chickpeas, ranks - light brown, gray-brown, grayish brown with a greenish tinge; Beans - grayish-white or light brown. Color components characteristic of their kind.

Bean with an egg - greenish (beans in fresh) or grayish-greenish (canned greenish bean) with a painted crust from light brown to a brown-golden shade with greenery (parsley or kinza)

Taste and smell. The taste of dishes, characteristic of legumes, components and sauces provided by the recipe, bravery; sauces give the sour taste; In the beans with an egg, pleasant taste sensations are complemented by pepper black and greens of parsley or kinse.

The smell characteristic of the legumes and other components provided for by the recipe.

Pasta dishes

Cooking pasta. Cook them in two ways.

The first method (drain). Prepared pasta is boiled in a large number of boiling salted water (1 kg of products take 6 liters of water, 50 g of salts), periodically stirring with a wooden cheerful so that they do not stick to the bottom of the dishes. Pasta is boiled (20-30) min, noodles - (20-25), Vermichel - (10-20) min.

The mass of pasta during cooking increases by 3 times depending on their variety. An increase in mass is called Privara. The welded pasta is folded onto a sieve (colander), they give a stitch to the brave and fill with melted fat (1/3 - 1/2 of the amount specified in the recipe) so that they do not glue. The rest of the fat are filled with pasta before leave.

The second method (refusable). In this way, pasta is boiled for casserole and pasta, as well as pasta from solid wheat varieties, as they do not become sticky when cooking. In boiling salted water (per 1 kg of 2.2-3 liters of water and 30 salts), pasta are poured and boiled up to thickening, in the end of the cooking add fat, cover the dishes with a lid and joke on weak heat.

Macaroni with cheese, cheese or cottage cheese. Boiled pasta, fastened with fat, sprinkle with grated cheese or cheese before serving. Cottage cheese wipe and mixed with pasta before serving.

Makaroni with tomato. Boiled pasta, fastened with fat, mixed with a parsed tomato, filled with ground pepper. On vacation, pasta sprinkle with greens.

Pasta boiled with vegetables. Vegetables are cut with straw and passenger, they add tomato mashed potatoes and continue the passage of 5-7 minutes. Boiled pasta stirred with prepared vegetables and tomatoes. You can add a heated green peas in vegetables with tomato.

Pasta boiled with mushrooms. Sliced \u200b\u200bonions passerly, add to it finely chopped straws boiled mushrooms And fry 5-6 minutes. Then mushrooms are mixed with boiled pasta.

Makaroni with ham and with tomato. Sliced \u200b\u200bmushrooms, onions, ham roasted on fat, add a paused tomato puree and mixed with boiled pasta. On vacation sprinkled with greens.

Makaronik. Boil pasta with a refusable way in milk or a mixture of milk and water. Then cooled to 60 ° C, raw eggs are added, stirred with sugar, stirred. Then, the mass is laid on a lubricated fat and sprinkled with crumbs, the surface is aligned, sprayed with oil and baked in the roast cabinet. The finished macaronist is slightly cooled, cut on portions and served with butter, sweet sauce or jam.

Makaroni baked with cheese. Boiled pasta prepared by the second way, fill with margarine, put on a pre-lubricated fat and sprinkled with breadcrumbs, sprinkled with grated cheese, sprayed with oil and baked in the roast cabinet before education pierced crust. Served on a portion frying pan, closed with cream oil.

Napshevnik with cottage cheese. Cottage cheese wipe, mix with raw eggs, refuel the taste of salt and sugar. A noodles or vermicellove welded with a refusable way at 60 ° C with prepared cottage cheese. The mass is well stirred, laid out on a lubricated fat and sprinkled with crumbs, the baking sheet or in shape, the surface is aligned, lubricate the sour cream and baked in the roasting cabinet. Then the product is slightly cooled and cut into portions. On vacation, they watered butter or poured sweet sauce. Separately, in a sauce, you can apply sour cream.

Requirements for the quality of pasta dishes

Pasta dishes are characterized by the following organoleptic indicators:

Appearance. Pasta retained form, easily separated from each other, with prepared components provided by the recipe

Pasta, baked with cheese or with egg, butterfly, macaronist - square or rectangular shape, surface uneven, slightly litty, unevenly painted, polita fat or sour cream (nevel)

The consistency of pasta in dishes - soft, elastic, moderately dense (not distributed); Hams, mushrooms - dense; Canned green peas - soft. In dishes from noodles and vermicellies, no lumps, pasta and components are well mixed.

Color pasta with fat or with sour cream, cheese, with cheese, cottage cheese - light cream, light yellow or light gray. Pasta dishes that include tomato puree or carrots, - orange with a red tint, or light orange with a red tint, or light orange components stipulated by the recipe (mushrooms, ham, green polka dot canned, etc.), - characteristic For them, macaroni crusts baked with egg, macaronic - brown-golden; Napshevna - light cream with an orange-golden tint; Macaroni baked with cheese - inhomogeneous light yellow or light brown.

Taste and smell. The taste of dishes characteristic of the macaroni and components provided for by the recipe: with tomato, with sour cream, with ancient-salty cottage cheese; with cheese, cheese - sharply salty; Makaronik "- sweetish; Napshevna - sour-sweetish. The smell characteristic of the components provided by the recipe.

List of used literature

Kitchen Full wonders. / Kovalev N.I., Usov V.V. - Ekatinburg: Mid-Ural Book Publishing House, 1993. - 256C.

Cooking technology. - 3rd ed., Pererab. / Kovalev N.I., Salikova L.K. - M.: Economy, 1988.- 303 p.

Technology for the production of public catering / Baranov V.S., Molinset A.I., Aleshina L.M. and others. M.: Economics, 1986.- 400C.

Collection of receptors of dishes and culinary products for catering enterprises. - M.: Khleboprodinform, 1996.- 620 p.

Lobanov D.I. Cooking technology. - 2nd ed., Pererab.- M.: Gostluzhizdat, 1951.- 316 p.

Appendix No. 1.

Approve

CEO

Surname I.O. ________________

"________" _____________ ____

General provisions

1. The chef refers to the category of specialists.

2. The cook is appointed and exempt from it by order of the Director-General for the submission of the chef / manager.

3. The cook is subordinate directly to the chef / manager.

4. At the time of the absence of a cook of his rights and duties go to another official, what is announced in the order on the organization.

5. A person who meets the following requirements is appointed to the post of cook: secondary professional education, discharge not lower than the third, work experience in the specialty from year.

6. Cook should know:

legislation, decisions, orders, orders, other guidance and regulatory documents and materials related to the organization of nutrition;

sanitary and epidemiological rules and regulations;

recipe, cooking technology, quality requirements, configuration rules, terms and conditions of storage of dishes;

species, properties and culinary purposes of products;

signs and organoleptic methods for determining good quality products;

rules, techniques and sequence of operations for the preparation of products to heat treatment;

appointment, rules for using technological equipment, industrial equipment, tools, weights, utensils, and care regulations.

7. The cook is guided in its activities:

legislative acts of the Russian Federation;

The company's charter, the rules of the internal labor regulation, other regulatory acts of the company;

orders and orders of the manual;

this official instruction.

Official duties of the cook

The cook performs the following job responsibilities:

1. The cook directly performs cooking dishes, including: washing and blanching products, mixing products, frying, baking, cooking for a couple, cooking sauces, soups, broths, cold snacks for buffet and salads.

3. Plans menu.

4. Examines customer requirements for maintenance and quality of dishes and products.

5. Conducts instruction of the Metrid and waiters.

6. Controls cleaning, disinfection, sanitary processing of office and industrial premises; Washing and maintaining in accordance with the existing sanitary standards of special clothing of employees.

7. He studies complaints and complaints of guests (visitors, customers) to the quality of dishes and services, it leads statistical records of complaints and claims, prepares proposals for improving work.

Cook rights

The cook has the right:

1. Get acquainted with draft decisions of the management of the organization relating to its activities.

2. Submit to the leadership of proposals for the improvement of their work and the work of the company.

3. Require the replacement of supplier of products and consumables if there are reasonable complaints about their quality and fitness.

4. To report to its direct supervisor about all the disadvantages identified in the process of its activities and make proposals for their elimination.

5. Require from the management of the company's implementation of unscheduled measures for the sanitary processing of industrial premises, full or partial replacement of equipment / equipping in cases of inconsistencies to their norms of hygiene and industrial sanitation, as well as in emergency cases.

Responsibility of cook

The cook is responsible:

1. For non-fulfillment and / or late, negligent performance of their official duties

2. For non-compliance with existing instructions, orders and orders for the preservation of commercial secrets and confidential information.

3. For violation of the rules of the internal labor schedule, labor discipline, safety regulations and fire safety.

Appendix No. 2.

Technological maps dishes.

Porridge Rice MilkBruttonettoris3131moloco176176Maslo Cream1010Sahar1010Sol33Beod200 / 10

Technological process:

Rice brewing on milk, add butter and sugar.

Buckwheat porridgeBruttonethogrechchka9494Maslo Creamy1010Sol11Voyod200

Technological process:

I boil buckwheat and watering with oil.

Milky Liquid Budthtonettopeshene Fiberglass Porch1010Vod1212121575Maslo Creamy33Sahar33Sol0.250.25Ber

Technological process:

The croup is rotated, washed with hot water. In boiling water, the prepared croup is placed and boiled to half-preparation. Then add salt, sugar, hot milk, boil, periodically stirring until readiness. A boiled butter is added to the finished porridge and stirred everything.

Manna Manna Pudding2525Molocup2525Vod55557.555555557.555555555555555555555555555555555555510Maslo

Technological process:

The semolina cereal is falling asleep in a boiling mixture of water and milk and boiled with continuous stirring for 20 minutes. The salt is added 5-10 minutes before the end of the cooking porridge.

In porridge, chilled to a temperature from 60 to 700 ° C, egg yolks, butter, caustious oil, are carefully smeared, injected into it whipped in thick foam. egg proteins. Then the mass is laid out with a smooth layer with a thickness of 4 to 5 cm into portion molds or frying pan, lubricated with butter creamy and sprinkled with breadcrumbs. The surface is covered with a mixture of chicken raw eggs with sour cream and baked in a brass at a temperature of from 2500C to 2800C for 15-25 minutes until a temperature is reached within the product not lower than 800c and forming a ruddy crust surface.

Requirements: Consistency homogeneous. Taste and smell characteristic product set.

Rice rice casserole with raisombruttonettottottotkrupe Rice22.522.5moloko5050Vod32.532.5Sahar435.532.5Sahar4353555In 5.35Somet of 15% w.1.51.5Maslo Cream22Sol0.250.25Suchari Panning22Mass semi-finished100

Technological process:

For the preparation of porridge rice viscous, the rice rice is first washed with warm, and then hot water. Cooking in boiling water for 20-30 minutes, water is drained, hot milk is added, the salt of the iodized, sugar sand and continue to cook porridge 10-30 minutes until readiness. The finished porridge rice is cooled to a temperature of from 60 to 70 degrees C, chicken raw eggs are added to it (9/10 from the prescription norm), prepared raisins, butter creamy and stirred.

The prepared mass is laid with a layer with a thickness of 4-6 cm on a baking sheet, lubricated with buttered butter and sprinkled with wheat crops, the surface is lubricated with a mixture of chicken raw eggs (1/10 from the prescription norm) with sour cream and bake in the oven for 15-25 minutes at temperatures from 250 to 280 degrees from to a temperature inside the product not lower than 80 degrees C and forming a crust on the surface.

Technological process:

Pasta fill, stirring, in boiling salted water (1 l of water per 100 g of product), and boil until readiness. Finished pasta Throw into a sieve, give a track of water, then fill with melted cream oil (1/2 part from the prescription norm), mix. Layout 4-6 cm on portion frying pan, lubricated with butter cream, sprinkle with grated cheese, sprinkle with melted cream oil and bake in the frying cabinet at 250-2800 ° C for 15-20 minutes.

The term of realization is at least 30 minutes from the date of preparation.

Green beans with sweet pepperuttonettoofassol Podklikovaya28.128.1Perets red393moonMomnomnomy32,5325 luxury pore6550Petrushka1410Uxus 3% 1515Masl Sunflower135135Masle Pepsev0.10.1Col spicy11Vode125 Technological process:

The bundled carrots are cut by circles, add bell pepper, chopped with straw, green beans, boiled in salted water, salt, black ground, fill with vinegar and vegetable oil.

When applying on the table, the salad sprinkled finely chopped onions and parsley greenery.