Cooking technology of stew from poultry offal. Boiled poultry (TTK3103)
This technical and technological map was developed in accordance with GOST 31987-2012 and applies to the dish Ragu from vegetables produced by the public catering facility.
- REQUIREMENTS FOR RAW MATERIALS
Food raw materials, foodstuffs and semi-finished products used for cooking must comply with the requirements of current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary-epidemiological conclusion, certificate of safety and quality, etc.)
3. RECIPE
| Product name | Consumption rate of products for 1 portion of net weight 100 g | |
| Gross weight, g | Net weight, g | |
| Fresh peeled potatoes semi-finished product or Fresh food potatoes | 20 | 20 |
or Fresh table carrots | 18,2 | 18,2 |
| Zucchini b / z | 12 | 12 |
| Peeled white cabbage semi-finished product or Fresh white cabbage | 10,2 | 10,2 |
or Fresh onions | 20 | 20 |
| Drinking water | 30 | 30 |
| Tomato paste | 2,4 | 2,4 |
| Butter | 0,9 | 0,9 |
| Wheat flour 1 grade | 1,5 | 1,5 |
| Peeled table carrots, semi-finished product or Fresh table carrots | 2,4 | 2,4 |
| Fresh peeled onion semi-finished product or Fresh onions | 1,2 | 1,2 |
| Granulated sugar | 0,75 | 0,75 |
| Vegetable oil | 4 | 4 |
| Garlic | 0,4 | 0,3 |
| Table salt "Extra" | 0,25 | 0,25 |
| Output: | – | 100 |
4. TECHNOLOGICAL PROCESS
The vegetables are washed under running water. Fresh peeled potatoes (semi-finished product) are placed in boiling water, brought to a boil and boiled for 5-7 minutes, the broth is drained. Prepared potatoes, carrots, peeled, cut into cubes or slices, peeled onions are chopped. Prepared vegetables are stewed separately in a little water with the addition of butter.
Cabbage is boiled in water. Then combine the steamed potatoes and vegetables, add the main red sauce and stew for 10-15 minutes. After that, frozen zucchini, boiled cabbage are added to the vegetables and simmer for 15-20 minutes at a low boil. 5-10 minutes before cooking, add fresh garlic, pounded with salt, salt and stew until tender.
To prepare the main red sauce, peeled carrots, onions, cut into small strips and simmer in a small amount of water with the addition of butter for 10-15 minutes, then introduce tomato paste and simmer for another 10-15 minutes with a low boil. Wheat flour is sieved and dried at a temperature of 150-160 ° C, stirring occasionally, in a dish or on a baking sheet in an oven with a layer of no more than 4 cm until it acquires a light yellow color to a temperature of 70-80 ° C and diluted warm water in a ratio of 1: 4, stir thoroughly and add to boiling water, then add vegetables stewed with tomato paste and boil at low boil for 45-60 minutes.
At the end of cooking, add salt, granulated sugar. Strain the sauce, rubbing boiled vegetables into it, and bring to a boil.
- REQUIREMENTS FOR DESIGN, IMPLEMENTATION AND STORAGE
Serving: The dish is prepared according to the order of the consumer, it is used according to the recipe of the main dish. Shelf life and sale according to SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01 Note: the technological map was drawn up on the basis of the development act.
Serving temperature: 65 ± 5 ° C.
Implementation period: no more than 2 hours from the moment of preparation.
- QUALITY AND SAFETY INDICATORS
6.1 Organoleptic quality indicators:
Appearance - Characteristic of this dish.
Color - Typical for the products included in the product.
Taste and smell - Typical for the products included in the product, without foreign tastes and odors.
6.2 Microbiological and physicochemical indicators:
In terms of microbiological and physicochemical indicators, this dish meets the requirements of the technical regulations of the Customs Union "On food safety" (TR CU 021/2011)
- FOOD AND ENERGY VALUE
Process engineer.
TECHNOLOGICAL CARD No. 07025
Poultry stew (turkey)
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Product name |
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Gross weight, g |
Net weight, g |
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Turkey fillet p / f DP chilled or Turkey fillet p / f DP frozen |
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Boiled poultry mass: |
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Fresh peeled potatoes semi-finished product or Fresh food potatoes |
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Peeled table carrots, semi-finished product or Fresh table carrots |
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Tomato paste |
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Fresh peeled onion semi-finished product or Fresh onions |
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Butter |
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Wheat flour 1 grade |
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Turkey broth |
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Weight of garnish and sauce, ready-made: |
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Output: |
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Nutrients, g |
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Carbohydrates |
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Mineral substances, mg |
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Vitamins, mg |
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* For cooking, it is allowed to use chilled turkey breast fillet instead of chilled turkey meat without skin.
Cooking technology: the prepared poultry fillet is cut into pieces weighing 15-20 g, put in hot water, quickly brought to a boil, the foam is removed from the surface of the broth, salt is added, and cooked in a sealed container until tender. Combine with stewed tomato paste and stew for 5-10 minutes. Fresh peeled potatoes (sulfite semi-finished product) are placed in boiling water, brought to a boil and boiled for 5-7 minutes, the broth is drained. The broth remaining after stewing is drained and the main red sauce is prepared on it, which is poured stews poultry meat, add diced potatoes, stewed in a small amount of broth with the addition of butter, sliced carrots, onions and stew in a sealed container with low boiling for 15-20 minutes until tender. The stew is released along with the sauce and garnish.
Serving temperature: 65 ± 5 ° C.
Implementation period: no more than 2 hours from the moment of preparation.
TECHNOLOGICAL CARD No. 07027
Soufflé from boiled poultry(chickens)
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Product name |
Consumption rate of products for 1 portion of net weight 100 g |
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Gross weight, g |
Net weight, g |
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P / f from poultry (chickens) boneless DP chilled or P / f from poultry (chickens) boneless DP frozen |
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Drinking water (for cooking broth) |
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Wheat flour 1 grade |
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UHT enriched milk DP |
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Butter |
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Pasteurized egg white |
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Butter for greasing a baking sheet |
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Fortified salt with reduced sodium content |
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Pasteurized yolk |
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Semi-finished product weight: |
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Output: |
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In 100 grams of this dish contains:
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Nutrients, g |
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Carbohydrates |
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Mineral substances, mg |
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Vitamins, mg |
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Cooking technology: Put the prepared poultry fillet in hot water, bring to a boil, remove the foam and cook with moderate heat until tender. Pass the flesh of boiled poultry through a meat grinder with a fine grate 2 times, then gradually introduce into the minced meat milk sauce, melted butter, salt. Beat the mass, add pasteurized liquid egg product (yolk). Beat pasteurized liquid egg product (protein) into a thick foam, carefully add into the mass, kneading from bottom to top. Put the mass in a baking sheet in a layer of 3 cm and steam or bake at a temperature of 180-200 ° C for 15-20 minutes.
Product Norm expense products on 1 portion mass net 100 G Weight gross, g Weight net, g Fresh peeled potatoes ...
Poultry stews.
Poultry and game are stewed in portions and in small pieces, sometimes with whole carcasses (chickens). They are first fried whole or in chopped pieces, then stewed in sauce or broth with the addition of roots, onions, spices, you can add tomato, mushrooms.
Poultry stewed in sauce. Fried poultry carcasses are cut into portions, put in a saucepan, pour red or onion sauce and stew for 15–20 minutes.
When you leave, put steamed rice in a ram or on a plate or fried potatoes, next to them - pieces of stewed poultry, poured over with the sauce in which they were stewed, sprinkled with herbs.
Goose, home-style duck. The processed poultry carcasses are cut into pieces of 2-3 pieces. per serving, put on a baking sheet preheated with fat, sprinkle with salt and fry. Put each portion in a pot, add potatoes, cut into wedges and fried, slightly browned chopped onions, bay leaves, salt, pepper. Pour in broth, covering all products, and stew in an oven until tender. They are released in the pots in which they were cooked, sprinkled with chopped herbs.
Chakhokhbili. The poultry chopped into pieces is placed in a frying pan preheated with fat, sprinkled with salt, pepper, fried at high heat. Fold into a deep bowl, add sautéed onion, finely chopped tomatoes, dry flour pastes, broth or water, vinegar, cilantro and basil, crushed garlic, pepper, bay leaf and stew until tender.
When on vacation, put in a ram or in a portioned pan, sprinkle with herbs, put a slice of lemon. Can be released with rice.
Stew of offal. Processed chicken offal chop or cut into pieces (the stomachs are pre-boiled), put on a baking sheet heated with fat, sprinkle with salt, pour in broth, add tomato puree and stew at low boil for 35–40 minutes. Then the broth is drained and the sauce is prepared. Pour the stewed offal with this sauce, add fried potatoes, cut into wedges, sautéed carrots, onions, parsley, turnips, put pepper, bay leaf and stew until cooked for 15–20 minutes.
When on vacation, put it in a ram or a plate, sprinkle with herbs.
Portions of boiled poultry consist of a part of a carcass and a part of a leg. The color is from gray-white to light cream, the consistency is soft, juicy. The taste is moderately salty, without bitterness, with the aroma inherent in this type of bird.
Fried bird must have golden brown, the color of the chicken and turkey fillets is white, the legs are gray or light brown, the goose and duck are light or dark brown, the consistency is soft and juicy. The skin is clean, free of feathers and bruises.
Breaded chicken fillet cutlets have a golden color, the taste is delicate, juicy, the consistency is soft, with a crispy crust. The breading should not lag behind.
Chopped chicken cutlets have a light golden crust on the surface, the color on the cut is from light gray to creamy gray. The consistency is lush, juicy, loose. Reddening of the meat and the taste of bread are not allowed.
Boiled and fried whole poultry carcasses are kept hot for no more than 1 hour. For longer storage, they are cooled, and before use, they are chopped into portions and heated. Dishes from poultry fillets and small game carcasses are prepared to order, since the quality of these products deteriorates during storage. Dishes from the cutlet mass are stored hot for no more than 30 minutes, stews - no more than 2 hours.
EDUCATIONAL INSTITUTION
PRIMARY VOCATIONAL EDUCATION
"PROFESSIONAL LYCEUM No. 48", Tver
260807.01 "Chef, Confectioner"
"The work is admitted to the defense"
Deputy Director for OOD
_____________ Loginova N.V.
Written examination paper
Theme:
"The technological process of preparation and delivery of the dish" Poultry stew "
Graduate Komolova Irina Sergeevna
3 Course, study group number 53
"Work is done"
__________________
Graduate signature
Head of work Malkova Tatyana Yurievna
____________________
Supervisor's signature
Tver, 2013
Introduction ……………………………………………………………………………… 1
Relevance ………………………………………………………………………… 1
Targets and goals……………………………………………………………………………
Characteristics of the enterprise
1.2 Enterprise plan
1.3 Used equipment, inventory
1.4 Occupational safety
1.5 Economic characteristics of the enterprise
2. Technological process
Cooking a dish
Side dish preparation
Making the sauce
Qualitative assessment
Description of manufacturing excellence
Proposals for improving production operations.
General conclusions
Practical significance
Literature…………………………………………………………………
Application……………………………………………………………………
INTRODUCTION
Relevance.
Poultry dishes are nutritious and easily absorbed by the body. The content of complete proteins in poultry meat is slightly higher than in beef. Poultry fat has a low melting point due to its higher content of unsaturated fatty acids. The specific taste and smell inherent in poultry dishes is due to the relatively high content of extractives. Poultry meat contains a large amount of minerals, as well as vitamins (A, D, group B).
Lean poultry dishes are used in medicinal and baby food... Side dishes of cereals and potatoes complement the composition of poultry dishes with carbohydrates, and vegetables enrich their vitamin and mineral composition.
poultry dishes by the method of heat treatment are divided into boiled, stewed, fried and stewed. poultry stew is a stew. after extinguishing change and organoleptic characteristics quality of poultry meat. but it becomes more juicy, acquires a specific taste and aroma. In the formation of taste and aroma in the process of heat treatment, extractive substances, fat breakdown products, are involved.
Targets and goals. Purpose of my work: to study technological process preparation and release of the chicken stew. Consider the following questions:
Characteristics of POP
Occupational Safety and Health
Organization of workshops
Characterization and preparation of raw materials
Cooking dishes, side dishes
I undergo practical training in the State Budgetary Educational Institution NPO PL No. 48, in the educational and hotel complex "Na Ozernaya". UGK is located at Tver st. Ozernaya, 21. The educational and hotel complex consists of a cafe, a bar and a hotel complex. The company's cafe is open: from 9.00 to 17.00. The hotel complex is open around the clock.
The structure of the cafe includes: a warehouse, a hot shop. The hot shop has a structureless subdivision, so the cold shop, the hot shop, the confectionery shop have different jobs, the tables must be numbered. The cafe produces a variety of products. The menu is in Appendix No. 1. The head of the cafe is Marina Nikolaevna Lapochkina. The dishes are prepared by a student of Lyceum No. 48 by profession “Cook, Confectioner”. The visitors of the cafe are served by a student of lyceum # 48 by profession “Waiter. Bartender".
The main type of bar equipment is a bar counter, which is an integral part of the interior of the hall and its main decorations. The bar counter is a structure that stores and dispenses products. The bar counter is equipped with the following equipment: blender, coffee machine, cash register, bottle holder, drink dispenser, table electric stove, toaster, microwave machine, grill.
Enterprise plan
1. Refrigerated table counter "Gastro - line"
2. Sinks for hands
3. Production work table
4. Sinks
5. Induction oven
6. SelfCookingCenter combi steamer
7. Two-plate electric stove
8. Production work table
9. Bench scales "Computingscale"
10. Refrigerated cabinet - showcase
11. Dispensing showcase
12. Shelving
13. Microwave
14. Production work table
15. Boiler "Waterboiler"
^
1.3 Used equipment, inventory
Combi oven "SelfCookingCenter
Electric combi ovens SelfCookingCenter A kitchen appliance designed for the automatic preparation (automatic mode) of large roasts, quick roasts, poultry, fish, side dishes, potato dishes, egg dishes, desserts, bakery products, as well as for automatic food regeneration - Finishing®.
The device can also be used as a combi steamer (combi steamer mode) in accordance with DIN 18866 for the preparation of products using the technologies most often used in professional kitchens. In this case, you can optionally use only steam, or hot air, or both cooking media sequentially or simultaneously.
Functions in SelfCooking Control mode: In 9 operating modes (large roasts, quick roasts, poultry, fish, side dishes, potato dishes, egg dishes, desserts, bakery products, Finishing®), the automatic system independently recognizes the product size, load volume and determines the requirements of the given product. Cooking times, temperatures as well as the ideal oven climate are calculated taking into account the final cooking characteristics you have set and are adjusted during operation. The time remaining until the end of cooking is shown on the display.
Functions in combi steamer mode: Cooking food using hot air convection, controlled at your discretion, fresh steam supplied not under pressure, or under steam convection conditions - a combination of hot air and fresh steam. The humidity in the working chamber is measured and regulated with an accuracy of a percentage in any working sub-mode.
^ Two-plate electric stove.
The EP-2ZhSh plate is intended for cooking the first, second, third courses in cookware, as well as for frying semi-finished products from meat, fish, vegetables and small-piece baked goods. culinary products... Cast iron burners are equipped with two heating elements as heating elements, which ensures fast and uniform heating, and also guarantees a long service life of the burners. The area of the burners is 0.18 sq.m. The burners form a flat surface for convenient and easy movement of the cookware. Below is a roasting cabinet with two GN 1/1 baking trays measuring 530x325 mm, made of stainless steel. The operating temperature range of the oven is 65-2700 C.
^
Induction cooker
- kitchen electric stove ,
heating metal utensils induced eddy currents When working with the stove, it is advisable to use special cookware made of a material with suitable characteristics that would effectively absorb the energy of the magnetic field. These characteristics are resistivity and magnetic permeability(affects the depth of the skin layer). Contrary to the popular misconception, the material of cookware for induction heating is fundamentally not required to have properties, but in practice, to achieve a high efficiency, without which there would be no point in such stoves, only ferromagnetic metals, in particular, ordinary steel (skin - the layer in them is much thinner, which means that their resistance arising in them when placed in a magnetic field to eddy currents is much higher, and the release of heat in the same magnetic field is also higher), so cookware for induction furnaces can be checked with a magnet. Modern induction hobs automatically recognize suitable cookware and only then switch on the magnetic field. In general, traditional enamelled iron (steel) cookware is great for induction cookers. But if the bottom of the pan is not modern, flat, but "in the old style", with an elevation in the central part, there may be a noticeable hum or squeak during operation due to vibrations of this elevation like a loudspeaker diaphragm.
^ Cutting boards and knives are marked according to the product to be processed:
CM- raw meat, Wed - raw fish, CO - raw vegetables, VM- cooked meat, BP- boiled fish, IN- boiled vegetables, MG- meat gastronomy, Greens, NS - pickled vegetables Herring, NS- bread,
WG- fish gastronomy.
^ 1.4 Occupational Safety
Occupational Safety and Health- it is a system for ensuring the safety of life and health of workers in the process of work, including legal, rehabilitation and other measures.
^ Safety requirements before starting work
Fasten sanitary clothes with all buttons (tie the ties), avoiding hanging ends of the clothes.
2. Check the operation of the local exhaust ventilation and the equipment of the workplace with the equipment, inventory, fixtures and tools necessary for work.
3. Prepare the workplace for safe work:
ensure the availability of free aisles; check the stability of the production table, rack, the strength of equipment fastening to foundations and stands; securely install (fix) mobile (portable) equipment and inventory on the desktop, stand, mobile cart; conveniently and stably place stocks of raw materials, semi-finished products, tools, devices in accordance with the frequency of use and expenditure; check the presence and serviceability of a wooden lattice under your feet; check by external examination:
sufficiency of illumination of the working surface; no hanging and bare ends of electrical wiring; serviceability of the socket, cable (cord) of power supply, plug, used household appliances;
the presence and reliability of grounding connections (absence of breaks, strength of contact between metal non-current-carrying parts of the machine and the grounding wire). Do not start work in the absence or unreliability of grounding; availability, serviceability, correct installation and reliable fastening of the fence of moving parts (gear, chain, V-belt and other gears, couplings, etc.), heating surfaces of the equipment; absence of foreign objects in and around the equipment used; availability and serviceability of control and measuring instruments, as well as safety, regulation and automation devices (presence of a stamp or seal; timing of branding of instruments; dates of inspection of pressure vessels; location of the pressure gauge needle at the zero mark; glass integrity; no damage affecting the readings instrumentation); absence of cracks, significant thickening of vessel walls, gaps in welds, leaks in riveted and bolted joints, gasket ruptures, etc. in cooking equipment; condition of floors (no potholes, irregularities, slipperiness, open ladders); absence of potholes, cracks and other irregularities on the working surfaces of production tables;
the operability of the equipment, devices and tools used (the surfaces of special containers, cutting boards, handles of scoops, shovels, etc. must be clean, smooth, without chips, cracks and burrs; knife handles must be tightly fitted, non-slip and comfortable to grip, having the necessary support for the fingers of the hand, not deforming from the impact hot water; knife blades must be smooth, polished, free of dents and cracks).
4. Check the serviceability of the equipment's control gear (starters, packet switches, etc.).
5. Make the necessary assembly of the equipment, correctly install and securely fasten the removable parts and mechanisms.
6. Before turning on the electric stove, check the presence of the pallet under the burner block and the hearth plate in the oven chamber that covers the heating elements, the condition of the frying surface. Make sure the switches for the hotplates and the broiler are in the zero position.
7. Before turning on the electric digester: open the boiler lid and check the cleanliness of the brewing vessel, the presence of a filter in the drain hole and a reflector on the lid valve, as well as the water level in the steam-water jacket at the control tap; by pressing the handle of the lever, "undermine" the safety valve (displacement of it relative to the seat); correctly set the pressure regulation limits in the steam-water jacket of the boiler with an electric contact pressure gauge;
fill the brewing vessel of a non-tilting boiler so that the liquid level is 10-15 cm below the upper edge; after loading food and pouring water into the brewing vessel, check the valve on the lid by turning its handle 2-3 times around the axis; open the air valve of the safety valve , and in its absence - the tap of the filling funnel and keep open until steam appears. After the boiler jacket warms up, close the air valve (funnel valve); close the boiler lid, tighten the union levers of the sealed lid in two steps, first until they touch the lid, then to failure in the sequence: front, middle, rear.
8. Before starting to use an electric frying pan, electric fryer, etc.: check the convenience and ease of opening the hinged lid of the frying pan, as well as its fixation in any position, for a tilting pan - the tilting mechanism; make sure that the coolant of the oil jacket of the device with indirect heating (pans , deep fryers, etc.) corresponds to the type specified in the passport; when filling the oil jacket of the apparatus with a coolant, make sure that no moisture gets into it. Before filling the jacket, the coolant must be warmed up for 5 minutes at a temperature of 250 ° C to remove moisture.
9. Check the operation of the pressure switch of the bain-marie for the second courses by first closing the water valve and plugging it into the network. After a while, the signal lamp "no water" should light up. Fill the steam generator with water and check the operation of the float valve. Then turn on the heating elements of the steam generator, the heating cabinet and after 40 minutes (when the bain-marie is brought to working condition) fill the bain-marie.
10. Check the serviceability of other equipment used.
11. Inform your immediate supervisor about all detected faults in equipment, inventory, electrical wiring and other problems and start work only after the faults have been eliminated.
12. When using gas-powered equipment, electric frying and baking cabinets, scales and electric grill, meat grinder, observe the safety requirements set forth in the relevant standard labor protection instructions.
Chop the chicken carcasses into pieces (2-3 per serving), sprinkle with salt, fry, and then simmer or, without chopping, fry and stew, then chop the whole carcasses into portioned pieces. Cut the potatoes into wedges or cubes and fry. Cut carrots, turnips, parsley and onions into slices and sauté with butter.
Put pieces of fried poultry in a saucepan, add prepared vegetables and potatoes, a bunch of herbs with spices (bay leaf, pepper, cloves, cinnamon), pour red sauce so that the side dish is completely covered, add tomato puree, cover the dishes with a lid and simmer in oven. When the stew is done, remove the spices and store the stew until serving on a bain-marie.
When mass-producing this dish, the poultry pieces and the spice garnish must be stewed separately.
You can also cook goose and duck.
When serving on a dish or plate, put a portion of the stewed poultry, cover it with a side dish and pour over the sauce.
Ingredients:
Chicken 145 or goose 165, or duck 154, potatoes 100, turnips 20, carrots 20, parsley 5, onions 25, tomato puree 15, poultry fat 10, butter 10, sauce 125, a bunch of herbs with spices.
Cooking method:
Cook chicken;
salt, put bay leaf, pepper, cloves, cinnamon, tomato paste, pour broth;