Technology cooking soups with croups. Soups from croup, legumes and flour products

The technology of cooking dishes and garnings from croup, legumes and pasta products

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. Ceres are well stored, preparation of them dishes are simple, nutritional value Great: 100g semolina groove gives 326 kcal, buckwheat - 329, rice - 323 kcal. The main part of the cereals are carbohydrates - starch. Its content ranges from 59% (oatmeal) 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 cereal 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 them should be taken into account chemical composition, but also how they are combined to taste:

• garnish from cereals 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 ripped strongly polluted, it is turned around and washed warm water 2-3 times. Raw buckwheatter From non-ferrous 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.

Ready porridge Break up with a cook fork. Served hot with butter or mixed with parschers onions, 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 rice mass), fall asleep prepared rice Crup And boil, stirring, until 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 hot water (There is a lot of food substances), they give water drain and put on a water bath in a 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 The finely cut, pass with fat, put in boiling water with milk, add salt, sugar, fall asleep the prepared grower 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 education ruddy crust and by lagging behind 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 finished products Puff 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. Washed legumes poured cold water At the rate of 2.5 l 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 sour products, legumes are glad slowly, so add tomato Mashed, salt, as well as refueling bean 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. Bean (usually peas) are boiled, tolut or wipe, salt and vegetable oil are added. 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 peas 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, with onions, with smoked chest or barbecue, in sauce, in a sauce with a spruse, with stew cabbage - Bob grains 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., Salorova 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 recipes 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 Pudding2525Molocup2525Vod55557.55555557.555555555555555Masle Creamy55Somethane Panufacture 33Sol0.250.25Be

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.

Soups are coating mainly from rice, pearl, millet, oatmeal, Poltava, manna, as well as from legumes - beans, peas, lentils.

As flour products Using factory products - pasta, noodles, vermicelli, soup backing.

In addition, production is made for soups of dumplings, noodles, etc.

Prepass soups cereal and flour products meat and vegetarian. Soups from legumes are treated with mushroom broth.

Fat for meat soups Use the meat broth or one that is specified in the collection of recipes and culinary products for catering facilities. For vegetarian soups, you can use margarine table or butter creamy. In the set of products, the amount of fat is indicated, the production itself determines its appearance and variety.

100. Parl soup with lamb

Mutton 55, bones meat 150, pearl 50 cereals, carrots 20, parsley, celery 10, bow 20, hydrogere 5, greens 2.

Parl Break prepare the same as for the Rassolin Leningrad (42). Roots and onions cut into small cubes and spasserize with fat. To boiling broth lay the prepared pearl barbell and cook with a weak boiling of 40--45 minutes (soup must be relatively transparent). 15--20 minutes before the end of the cooking, add parseshed roots, spices and salt to taste.

In the manufacture of soup on the mushroom broth boiled mushrooms chopping and put in the soup at the same time with spices.

101. Rice Soup with Tomatoes

Tomatoes are fresh 40 or tomato-mashedral 10, the rest of the products are the same as the soup pearl (100).

Fig put in boiling water for 5--6 minutes, throw back, rinse, give water to drain and lay in broth, then add roots, spasserved with fat, spices and cook with weak boiling until ready. Sliced \u200b\u200btomatoes add to soup for 5--6 minutes before the end of the cooking.

When replacing fresh tomatoes Tomato-mashed potatoes, the latter to add to the roots in the process of their passage or spasserize separately.

102. Harcho Soup (Georgian Dish)

Beef Breast 121 Or Baima 17, Figure 35, Margarine Table 15, Bow 30, Garlic 2.4, Tomato Puree 15, Dried Greenery (Khmeli-Sounnie) 0.5, Fresh Greenery 15, Tkemali 20, Podpovkin Pepper 0.1.

Breast with a ram or beef to cut into pieces (2--3 for a portion) and cook to 3/4 readiness. In the process of cooking from the surface of the broth, remove the foam. Tomato-mashed spasser with fat taken from broth.

In the leaky broth laying pieces of meat for jokes, rice, raw chopped onions, tomato, crushed garlic, salt and cooking 35--40 minutes. Before the end of the cooking add spicy sauce From the drain (tkemali) or wine vinegar and refuel to taste. Let me go soup with pieces of meat and greenery parsley, mint or cilantro.

103. Rice soup (Armenian dish)

Beef. Margarine Table 10, Figure 30, Bow 15, Eggs 1/2 PC., Spices.

In the meat broth lay rice, toasted finely chopped onions with fat, bay leaf, pepper and cook until readiness. Separately prepare sposes from egg yolk with broth.

When you leave soup to fill with spine and put a piece of boiled meat.

104. Poultry depth (Moldavian dish)

Chicken 67, Fig. 20, Carrot 40, Parsley 20, Bow 20 Margarine Table 10, Kvass Bread 200, Dill 8, Chimbra 0.5.

Cele from birds to cook just like rice soup (101), Pa Boulevard cooked with chicken. For 5--6 minutes before the end of the cooking, add Kvass and Grass Chimbru.

Let go soup with a piece of chicken and greens.

105. Oatmeal soup with mushrooms

Hercules or Groats oatmeal (grain) 50, dried mushrooms 8, the rest of the foods other than meat and bones are the same as for soup pearl (100).

Dried mushrooms Rinse and cook (p. 29). Roots cut into cubes, onions - finely and all together to spruit e fat. Oatmeal of Hercules rinse with hot water (for the transparency of soup). Oatmeal (whole grain) is to go through, rinse and disparage the same as a pearl barrel (42). In the prepared hot broth lay a break, root, chopped mushrooms, spices and cooking soup until readiness.

On vacation in a plate put greens.

106. Wheat cereal soup (Poltava)

Wheat crop 50, other products, as for soup pearl (100).

Colra of Poltava to go through, rinse and disparate just like a pearl bar, pouring boiling water in double size. A saucepan with a cereal better put in boiling water bath by 40--60 minutes.

Cook and let go soup just like a pearl soup.

107. Bean soup with tomato

Bean 70, carrots 20, parsley, celery 10, bow 20, tomato-mashedral 10, greens 2, fat 5.

Watch beans (62). Roots cut into cubes, onions - finely, and all together to spruit with tomato. Ready beans and root to combine with broth, add spices and cook until 15--20 minutes ready.

108. Depth Ku Fasoles (Moldavian dish)

Pork cheesecake of the blade 123 or breast 101. Bean 60, bow 15, parsley 10, lard 10, Kvass Bread 100, Greens 4, Chimbra 1, Spices.

Bouillon for soup cooking with smoked pork shovel or breast. Separately cook beans (62); Parsley, sliced \u200b\u200bin the form of cubes, and finely chopped onions, spruit with fat, connect with broth, add prepared beans, spices, bouquet with chimbrey and cook until readiness. For 10-75 minutes before the end of the cooking, add kvass and let boil.

Let me go soup with a piece of boiled pork and greens.

109. Bean Soup with Smoked Guses

Goose or duck 50, the rest of the products are the same as for soup from beans (107).

This soup can be prepared with smoked duck, pork, sneaker, barbecue or ham. Smoked goose cook in broth for this soup. Goose can be disordered in the soup, if there is such an opportunity.

Let go soup with a piece of goose and greens.

110. Gorokhovy soup

Bones ham 50, meat 100, peas are peeled 70, carrots 20, bow 20, greens 2.

From meat and ham bones to weld broth. In the past and washed peas, put the carrots and cook the carrots along with 2--4 parts and cook the same as beans (62). Peas can be boil to a puree consistency. Onions finely chop and fry with a fat to a weak koleler. Prepared peas to connect with hot pasty broth (remove carrots), let boil, then add onions, spices in limited quantities and cook for 15-20 minutes. Make salt soup to taste.

On vacation in a plate put greens. Separately, it is possible to submit finely chopped and dried croutons.

Soup can be prepared with ham, smoked pork breast or Korean. In this case, the bone rate should be reduced, and pork smoked (breast, core) lay on the recipe collection. You can also cook soup on mushroom broth or water.

111. Bozbash Yerevan (Armenian dish)

Lamb 78, Margarine Table 10, Bow 10, Peas Impaired 30, Potatoes 75, Apples 20, Prunes 10, Tomato-mashed 10, Spices.

Cook pea soup Just as described above (110). In the soup add potatoes, apples, prunes, tomato-puree, spices and boiled lamb chopped on portionic pieces, And all together boil 10--15 minutes with weak boil.

Let leave soup with chunks of the boiled lamb.

112. Piti (Azerbaijani Dish)

Lamb 117, peas Large 20, Salo Road 20, onions.

In the portion of the pot, lay lamb with a bone - 2--3 piece (sternum, neck, etc.), pour with water, add peas (to accelerate the cooking peas to soak, closing the pot with a lid) and cook about 60 minutes. 15--20 minutes before the end of the cooking add to the potato potatoes, onions, sliced \u200b\u200bby slices (raw), sliced \u200b\u200balley, tomato-puree or sliced \u200b\u200btomatoes, chopped roasted fat, bay leaf, pepper, water chaffrana, salt and closing the pot boil until readiness.

Release soup on the table in a pot.

113. Pea soup with smoked

Goose or duck smoked 50, the rest of the products are the same as for the soup of pea (110).

Smoked geus or duck to cook in broth for this soup, otherwise cooking soup is the same as described above (110).

Let go soup with a piece of goose or duck and greens.

114. Soup. from lentils with smoked

Lentils 80, goose or duck smoked 50, the rest of the products are the same as for soup from beans (107).

Smoked - goose, duck, pork breast or Korean - cook in broth for this soup. Lentil to cook separately the same as beans (62).

115. Homemade noodles soup with chicken

Chicken 67, carrot 20, parsley, celery 10, bow 20, fat 5; for noodles, flour 35, eggs 1/4 pcs, water 7, salt 1; Vermicell or factory production noodle 40.

Roots and onions cut into straw and spasserize with fat. For noodles, cook a cool dough, it is very thin to roll it out, cut on a strip of 4--5 cm wide, folded alone on another and chopping, and then decompose the noodles with a thin layer and dry.

In a boiling chicken or meat broth lay root, and after the broth will boil again, - noodles, pre-taking off the flour through the sieve. To preserve the transparency of the soup noodles, you should first lower one minute in hot water, then leak onto a sieve, give water to drain, shock into the broth and cook for 15- to 20 minutes. 5--6 minutes before the end of the cooking in the soup add spices.

When you leave to the plate, put a piece of chicken, pour noodles and sprinkle with greens.

Also cook soups with vermicelline or noodles of factory production.

116. Noodles soup (Azerbaijani dish)

Lamb 78, flour 40, eggs 1/5 pcs., Peas 20, lard of ram 15, bow 20, vinegar wine 10, greens of different 15, spices.

Lady with a bone cut into 2--3 pieces for a portion and cook together with peas. 15--20 minutes before the end of the cooking add toasted onions with a laurel lawl, bay leaf, pepper and salt.

Separately prepare the dough for noodles (115). Cut your noodle in the form of a triangle or rhombus. For 5--6 minutes before the end of the cooking, add noodles to soup. Finished soup fill with vinegar and sprinkle with greens.

117. Soup with noodles and gutters

Drag of chickens or turkeys 94, factory noodles 40, carrots 20, parsley, celery 10, bow 20, fat 5, salt.

For soup, you can use chickens or turkeys. Prepared luxury (except heads and liver) cook. For the manufacture of broth strain, give to settle, remove fat and use for this soup. Prepare soup just as described above (115), with the difference that noodles take the factory. The liver is welded separately.

When you leave to a plate, put hot pieces of bits (stomachs and liver cut into slices), pour soup and put the greens.

118. Soup noodle homemade mushroom

The mushrooms were dried 8, the rest of the products except the chicken are the same as the noodles with chicken (115).

Soup prepare just like a noodle home with chicken (115). Onions slightly fry separately from vegetables, cooked muffin mushrooms and put in soup.

On vacation to a plate with noodles add greens.

119. Pasta soup

Noodles, pasta, vermicellies, ears, horns or soup backing 40, carrots 20, parsley, celery 10, bow 20, greens 2, fat 5.

This soup is prepared on meat and mushroom broths with noodles, pasta, vermicellus, ears, etc.

Noodles cook 25--30 minutes, pasta, broken into pieces of 2--2.5 cm, - 30 minutes; Vermichel - 12-75 minutes.

Otherwise, the cooking technology is not different from the (115) described above (115).

120. Mushroom soup with ears (Belarusian dish)

White dried mushrooms 20, onions. 15, vegetable oil 15, flour 50, vinegar 9% 8.

White dried white mushrooms for broth, which to strain and fill the parseshedral (without fat) flour (10 g), cook 10--15 minutes and add vinegar and salt to taste.

Mushrooms are finely nourishing, cooking minced fried bow, Fill salt and pepper. From flour to make the dough and part ears (33).

On vacation, pour the mushroom broth to the plate, filled with flour, and put the ears.

121. Macaron and Cheese Soup

Pasta 40, oil 10, eggs (yolks) 1/8 pcs., Cream 75, Cheese 25.

Cooking pasta cut into 1.5--2 cm long, slightly fry in oil, combine with meat broth and cook with low boiling for 10 minutes, removing the foam appearing on the surface. On vacation in the soup, add the spics from yolks and cream, separately feed grated cheese.

122. Soup with dumplings

Bouillon meat or bone 400; For dough: flour 40, eggs 6.5, including 3 for dough lubrication, water 13, salt 0.5; For mince beef 35, pork 40, onions 6, water 15, greens 2, salt, pepper.

This soup is prepared on meat or bone broth.

Cooking by dumplings. From flour with the addition of water (15 g for a portion) and salt to knead the rather steep dough, roll it into the ball, cover the wet gauze and to withstand for 30--40 minutes. At the same time prepare mince. For this meat (beef and pork) 2--3 times skip through a meat grinder, add l meat grated onion (onions can be skipped with meat through the meat grinder), salt, pepper and mix well. Cooked dough finely roll out and separated dumplings (10--12 pcs. For a portion). Get ready-made dumplings on a sheet, sprinkled with flour, and to cook in the refrigerator or freeze.

Cooking dumplings follows 8--10 minutes before vacation. Pre-dumplings to immerse a few seconds into boiling water to remove the flour attachment, and then shift to boiling broth and cook 7--8 minutes with weak boiling.

Finished dumplings put in a plate along with the broth in which they were cooked, and add dill.

123. Mushroom soup with dumplings

Carrot 20, parsley, celery 10, bow 20, butter cream 5, greens 2; For dumpling flour 40 or semolina grinders, butter cream 5, eggs 10, water or broth 60, salt 1.

Roots chopped by brooms, onions - finely and all spastered with butter, then combine with mushroom broth, add global mushrooms and cook for 15- to 20 minutes.

Separately prepare dumplings (23). Release the soup in the same way as described above. For taste in the dough for the dice, you can add finely chopped greens of parsley.

For soups of this group, pasta, horns, vermicellies, curly products (ears, seashells, alphabet, asterisks, etc.), alphabet, stars, etc.), noodles of industrial or homemade, various cereals and legumes. Soups are prepared on bone, meat-bearing broths, with beef, lamb, veal (breast), turkey, chicken, bird offal, canned meatFresh or dried mushrooms. Soups with bobs are recommended to be prepared with pork, with smoked core, sneaker, rod ham.

Carrots, onions, white roots for soups with pasta are cut into cubes or straws, and for soups from crumbs and legumes - cubes. Carrots and onions passower. Since pasta, especially the vermicell, is deformed during long-term cooking and storage, soups with these products should be prepared by small batches with such a calculation to realize them within 30-40 minutes.

The range of soups with pasta, homemade noodles, cereal and bean includes the following soups:

• - Potato soup with pasta. G.soup with chicken, her sub-products, beef, canned meat. The boiling broth laid pasta, broken into pieces with a length of 3-4 cm, boiled 10-15 minutes, then potatoes are added and after boiling - parsed roots and onions. Noodles are put simultaneously with potatoes, vermicells and curly products - after baking potatoes for 5-10 minutes. At the end of the cooking you can add a parsed tomato mashed potatoes, and salt, spices are also introduced. Let me take soup with meat, bird, by-products and chopped greens.
• - Potato soup with cereal.Potatoes are cut by large cubes, carrots, parsley - small cubes, onion - crumb (small cubes). Roots and onions passover.
• - Potato soup with bean.Beans, peas, lentils are rotated, washed, poured with cold water (2-3 l per 1 kg of legumes), soaked by 2-3 hours, then boiled up to softening in the same water without salt when the lid closed. The prepared legumes are laid in boiling broth, they bring potatoes, chopped into large cubes, pastened onions, carrots, parsley, chopped with small cubes, and boil until readiness (15-20 minutes). 5-10 minutes before the end of the cooking, salt and spices are put. They are released with meat, pigwise, chopped greens.
• - Ear fishing.Fish broth put slices of fish of different breeds. When the broth boils, remove the foam and boil fish until readiness. Slices of fish are removed, and the broth is filtering. Potatoes (small purified blisters, large-slices), onion (small heads - whole, large-sliced \u200b\u200brings) are added to the leakage (small heads - the whole, large-sliced \u200b\u200brings) and boil 15-20 minutes, salt and spices are introduced in 5-10 minutes until readiness. Guests are released with boiled fish.
• - Ear Rostovskaya.Prepare from pike perch and at the end of cooking add fresh tomatoes, sliced \u200b\u200bby slices or circles, but the rest are prepared as well as the ear fishing.
• - Soup with homemade noodles.Prepare on broths from the bird, her offal, on a mushroom brave. Roots and onions are cut by straw and passenger. In order for the soup to be transparent, the noodles are boiled in boiling water for 1-2 minutes, fold on the sieve and give water to the water. Pastened roots and onions are put in boiling broth, then prepared noodles and boil until readiness. At the end of the cooking, salt and spices are introduced. Let's lend soup noodles with a piece of bird and chopped greens. When preparing a soup-noodle on a mushroom brave, chopped mushrooms first laid. This soup can be released with sour cream.
• - Soup kharcho.Baruining breast (beef) is cut into pieces of weight for 25-30 g. The onions are finely chopped and passed with the addition of tomato mashed potatoes. To boiling broth there are pieces of meat, boils to half-prepared, add a prepared rice cereal, a parated onion, tomato mashed potatoes and boil until readiness (20-25 minutes). 5 minutes before the end of the cooking, the soup is filled with tchemali sauce, crumpled garlic, hops-Sunnels, pepper, salt. On vacation, parsley or kinsey are sprinkled.

Soups are prepared on broths: bone, meat, mushroom, from a bird. Soups with bobs are recommended to cook with smoked. Vegetables (root, onions) for soups with pasta are cut with straw, with croups and peas - small cubes, with beans - slices.

When cooking soups with perl Broke It is pre-dried, washed; The remaining cereals are laid in raw broth.

Homemade noodles soup.From flour, eggs, water, salts knead the dough and leave it for 20-30 min for the swelling of gluten. The dough is rolled with a layer of 2.5 mm, cut into strips with a width of 4-5 cm, fold them, thinly shine straws and leave to dry. The noodles are chipped from flour, lowered for 1 min into boiling water, lean on the sieve, injected into boiling broth, add parse roots, onions and boil until preparedness.

Pea soup. Peas are moved and washed. Lucky peas are soaked in cold water and allow you to swell, and lucked - lay in boiling broth. Peas are booed almost until readiness, pastened vegetables (carrots, white root parsley, onions) add before the end of the cooking. Served with pieces smoked chest, ham, sprinkled with chopped greens.

Harcho.Beef or Baranje Breast Natural 2-3 Pieces on a portion are poured with water, put tomato and boil until half-ready, then solid, add rice and boil again. At the end of the cooking in the soup, the spasred bow is put, Tkemali sauce (sour sink sauce), crushed garlic, spices and bring it until readiness.

Piti.Two or three pieces of lamb with bone boiled for 30-40 minutes in clay Gord., add large clumsy peas and continue cooking. For 20-30 minutes, the raw chopped onions, spices, potatoes, acidic plums, chopped currency and poured aquatic saffron are put to readiness. Let's learn soup in the same dish.

32. TECHNOLOGY OF CREAMING SOLLOK. Assortment, especially vacation.

Solyanka

A distinctive feature of the solyan is that they are prepared on broths with a large content of extractive substances. Solyanka is distinguished by a sharp taste caused by the presence of salted cucumbers, tomatoes, capers, olives or olives.

Meat, ham, veal, kidneys, tongue, poultry and other meat products are pre-boiled in the same broth on which Soleanka is prepared.

Poultry and game designed for the Solyanok, you can fry. Meat and fish products are cut by flat slices. Most often, Solyanka is dishes portion, custom, but there may be mass preparation. Fish Solias are released without sour cream, meat - with sour cream. On vacation in the Solyanka there are lemon mugs (peeled from the zest) and grain. Lemon can be submitted separately.

Mushroom solicito is also prepared. Instead of meat and fish products, fresh or dried and salty mushrooms are laying into it.

Meat team Salvanka.The onions are finely bruised, passenger, add tomato and continue the passage. Tomato can be passed separately. The cucumbers are cleaned of skin and seeds, cut along, and then across the diamonds and allowed in the broth. Pastened onions with tomato are put in boiling broth (it is called "soannaya beam"), sweened cucumbers, spices, capers add and boiled 7-10 minutes. If you are preparing a portion solka (by order), then a sliced \u200b\u200bset of boiled products (ham, meat, purified sausages, poultry, kidney), olives are poured into a soup bowl, pouring a liquid part of the salt woman, bring to a boil, allowed and served with Greens and sour cream.

Fish Salonka.Solyanka prepare on fish broth with sturgeon fish or pikeper. The broth is boiled out of the head of sturgeon fish. Fish is cut into 2-3 pieces for a portion, sturgeon is awesome and washed. Swimmed cucumbers are put in boiling broth, packed with tomato onions, prepared fish, capers, spices and boiled 10-12 minutes. Guests are released with greenery and lemon slices without seeds and zest.

Soup-purees are distinguished by the fact that for their preparation, products after thermal processing are wiping, so they have a homogeneous and gentle consistency.

These soups are widely used in children's and healing nutrition. In restaurants, they are usually included in the menu of dinners for foreign tourists from Western European countries.

The group of masculine (rubbed) soups include:

Puree soups refilled with white sauce;

Soup-creams, fired by dairy sauce;

Soup bisks made from crustaceans.

The rubbed soups are prepared from vegetables, croup, legumes, birds, game, beef, mushrooms. Products intended for these soups are subject to various types Thermal processing (depending on the product) - cooking, allowing, frying (liver), caring, then crushed in a spacer machine (mixer, processor, etc.). Difficult food products are pre-passed through a meat grinder, and then wipe. The rubbed products are connected to white sauce, so that the crushed particles are evenly distributed throughout the mass and were in suspended state, did not settle on the bottom. In the soups puree from the croup, white sauce are not introduced, since the starch contained in the groats during cooking is brazed and gives the soup the necessary viscosity. Sometimes white sauce in puree soups from vegetables, meat products replaced with rice decoction (helmet) or pearl cereals.

For white Sauce. Flour pass with fat or without it, and then combine with broth, vegetable decoction, milk (milk sauce).

In order to increase the nutritional value and improving the taste of soups-mashedral, the egg-milk mixture is refilled (except legumes). Creamy oil is added to all soups. Instead of an egg-milk mixture (spise), you can use hot milk or cream.

The rubbed soups are prepared by vegetarian, on the bone broth, on the decoctions and broths obtained by cooking or the allowing of products included in the soup formulation. As well as on whole milk Or a mixture of milk and water.

Carrot and turnips soup. Technology system Cooking soup-puree from carrots is shown in Fig.1. Carrots or turnips are cut with straw, poured by 1/3 heights with water or broth, add parse onions and parsley and allowed to be prepared, then wipe, connected with white sauce, bring to the desired consistency with water or broth and boil. The finished soup is slightly cooled (up to 70 ° C), spheens and butter are injected.

Fig.1. Technological scheme of cooking soup-puree from carrots

Potato soup. Carrots, onions, parsley bold, pass on butter. Potatoes are poured with hot water or broth, boils until half-welded, then lay parsing roots, onions and boil until readiness. Finished vegetables are wiping together with the decoction, connect with white sauce, boulevard, put salt and boil. Soup is refueling with flavors or hot milk and butter.

Puree soup from various vegetables.For its preparation, they use white cabbage, potatoes, turnips, carrots, onion, green peas (canned). Onions are bruised and passed. Machine carrots and turnips (pre-blanched) are allowed with a small amount of broth and oil until half-welded, then a parserized onion is administered, chopped cabbage and allowed until readiness. At the end of the allowance, green peas and potatoes are added, sliced \u200b\u200band cooked separately. Prepared vegetables are rubbed and then prepare according to the general scheme.

Pumpkin soup.Purified from the skin and seeds pumpkin is cut into slices and allowed and milk in a closed dish on a weak heat. For 5 ... 7 minutes until prepared, dried crops from wheat bread (2/3 of the norm provided by the recipe) are added. The mass is rubbed, the remaining milk is added, adjusted to a boil and, removing from the heat, fill with cream and butter creamy.

Soup soup from croup.For preparation, use rice, oatmeal, pearl and wheat (Poltava) Crupe. Located and washed cereal lay in boiling broth or water, dried up to half-preparations, pasted onions and roots are added, brought to readiness, wipes, bred to the desired consistency with broth or water, bring to a boil and refill with flavors or hot or hot and hot milk with oil.

The process of cooking this soup is laborious. When wiping, the cereals turn out a lot of waste. To save time and products, soup can be prepared from cereal flour (cereals are moved, washed, dried and grind). The resulting flour is diluted with hot milk or broth and boil, and then refuel with spine. You can use the cereal flour of industrial manufacture, widely used in baby diet.

Puree soup from legumes.Pre-clumsy legumes are booed without salt before softening, pastened onions and roots are added, they bring up to readiness, wipe, connect with white sauce, brought to the desired consistency with broth, put salt and boil. Slevisions in this soup are not introduced. Soup can be boil and release with smoked pork breast or core. Broth after drunk smoked smoked soup.

Bird soup soup.Bird carcasters are boiled until ready, carrots, parsley, onions are added. In the cooked birds, they separate the flesh from the bones, cut it into pieces and passed through a meat grinder with a frequent grid, then wipe. The rubbed mass is connected to white sauce, bring to the desired consistency with broth, put salt and boil. Ready soup fill with spine.

Liver puree soup.The liver, sliced \u200b\u200bby pieces, slightly roasted together with carrots and onions, then extinguished until prepared in a small amount of broth and wipe. The weight of the mass is connected to the white sauce, it is bred to the desired consistency with broth, put salt and bring to a boil. Ready soup is refueling with flavge and butter.

Soup bisks.These soups are popular in Western Europe. They are served in restaurants serving Western tourists. Prepare bruises from crayfish, shrimp, lobster (lobsters) or crabs.

To prepare a break from cancers, they are pre-boiled, seeds, cylinders and cleaned. The shells are laid out legs and remove the insides. Bow, carrots, celery and cervices and cylinders are added to the creamy oil onion, petcakes and grapes are added, cognac and felt (ignite for removing the alcohol base of brandy). Then pour fish broth, add rice, peeled necks, white wine, spiced green beam and boil up to softening rice. The prepared mass after removing the beam of spicy greenery is crushed in the processor (mixer) or a blender, wipe through the sieve, bring to a boil and refuel lemon juice, cream, butter.

Also prepare fires from other crustaceans.

The technology of cooking all filling soups can be combined common rules. This article describes simply and understandably, which is part of such soups, as they are called and at what temperature are served.

With the technology of cooking soups, it will be useful will be familiar with not only employees of catering, but also to lovers, as well as housewives. The rules of cooking first dishes will help make the cooking process efficient, and the result is more attractive.

What is filling soup and what is it eating?

Before talking about cooking technology, you need to figure out the terms. Soups initially have the following classification:

• on the flow temperature (hot and cold)
• by the nature of the liquid base (on the broth, on milk, on the kvass)
• according to the method of preparation (filling, puree, different)

Soups cooked on broths, water or decoctions, fired by a purser of vegetables called filling.

Passteria It is called the process of frying in a shallow pan or ingredients ingredients, most often vegetables, on a vegetable or animal fat. Fat should be 15-20% of the volume of roasted products.

Ingredients suitable for Passerovka:

• onions, carrots, bulgarian pepper and other vegetables, except for the greenery of parsley, dill, celery
• tomato, both fresh and canned puree

Types of filling soups:

• Borchi
• Rassellins
• Solyanka
• With croups
• With bean
• Potato
• Vegetable
• With pasta and flour

Bouillon for filling soups usually use meat, chicken, fish, vegetable or mushroom. Passerovka is prepared using animals or vegetable fats. Ingredients for soup are cut so that they are harmonized between them. If soup with a cereal, then vegetables cut into cubes. If the cabbage is shining straw, then the rest of the products are also trying to cut into narrow stripes.

General technology for the preparation of different filling soups

This technology is reduced by and large, to specific stages and the rules of preparation.

About the standards of cooking various broths here is not coming. Basically, the process of cooking is described. Detailed preparation recommendations read.

1. Before making a bookmark of vegetables and other ingredients, the broth should be strain through fine sieve or gauze and bring to a boil.
2. The raw form is lowered into the broth cabbage, potatoes, cereals (except pearl), flour products. The remaining ingredients are subjected to heat treatment, including cooking and extinguishing.
3. The sequence of booking products into broth is determined by the cooking time. The longer the ingredient is being prepared, the sooner it is put in the soup. After each bookmark, the broth must reach the boil, then the next ingredient should be laid.
4. Passerovka improves the taste and color of the dish. It is also necessary to preserve vitamins in vegetables. Passerovka is introduced into filling soups 5-15 minutes before the end of cooking.
5. Filling from vegetables and tomato is prepared on vegetable or butter, as well as fat. Flour pass on a dry frying pan until golden color.
6. Fuel dressing is made to introduce into various soups, except for potato and flour soups.
7. Boiling soup with cooking should be weak so that the aromatic properties of vegetables will not be destroyed.
8. Salted cucumbers, sauer cabbage, sorrel and vinegar must be laid after potatoes half prepared. The fact is that the acidic medium slows down the rigging of vegetables.
9. A bouquet with herbs and spices. It is customary to tie to the twine and put in the soup 15-20 minutes before its readiness. Then delete.
10. Separately, it is worth noting that after the end of the cooking soup, it is necessary under the closed lid for 10-15 minutes. All fat will rise up, the broth will become more transparent, and the aroma is saturated.
11. Filling soups are served in heated deep plates. Initially, heated meat or fish is placed, then the liquid component is poured. For enrichment with vitamins, soup sprinkles with a naked greens, often add sour cream.

Features of the preparation of some filling soups

Borchi

The main ingredient in the booster - This is, of course, beetted or, as it is also called, Burak.

So that the beets do not lose its color and taste, you need to know how it is properly prepared.

• 1st way. The beets must be cut into small blocks and stew with the addition of vinegar, tomato and a small amount of broth for 1-1.5 hours. The power of the plate at the same time must be medium or below average, because With strong boiling, vinegar disappears. Failure without an acidic medium leads to a loss of beet color.
• 2nd way. Raw beets crushed with the help of a grater or finely cut and lay it immediately into the soup together with refueling, i.e. 15 minutes before readiness. Vinegar is added directly to borsch.

The laying of the ingredients in Borsch is carried out in the following order:

1. Potatoes are sent to borsch before everyone else. It is boiled to half-year.
2. Then add fresh cabbage. Bring it to half-preparation.
3. Next add refueling and boiled 10-15 minutes.
4. At the end, vinegar, sugar, spices and flour passer are added. After that, bring to a boil and remove the saucepan from the fire.

Soup

The basis of the traditional Russian dish is white cabbage. It can be fresh or sauer.

For various meat broths use fresh cabbage. When cooking on fish broth takes the sauer. You can also add sorrel, nettle and spinach.

The refill for the seed, mainly consists of spices, roots and onions.

If the cabbage is gritting, before cooking it is necessary to put it with blanching. At the same time, the cabbage is hampered by boiling water and prepare about 5 minutes in a closed saucepan. Then the water is sharply replaced with ice to stop the cooking process.

The ingredient bookmark in soup is carried out in the following order:

1. The first is potatoes, which is adjusted to half-preparation.
2. Then laid cabbage and boil 10-15 minutes.
3. Filling from vegetables is introduced by the next step.
4. At the end, spices and a flour passer are added, bring to a boil and remove the soup from the stove.

Rassellins

The main ingredient in the reception - Salted cucumbers and brines. Such soups are served, traditionally, with meat offal, as well as with chicken, beef and pork meat.

White roots and onions prevail in the Passerovka. Often the onion is replaced with a bow onion. Fry vegetables on creamy oil. Cucumbers must be extinguished before sending them to broth. Rights are used exclusively from salty cucumbers. Marinade from pickled cucumbers will not suit, because It presents vinegar.

The ingredients tab in the receptionist is carried out in the following order:

1. Initially laid potatoes.
2. Together with potatoes, a pearl barrier is added to half-preparation.
3. After 10 minutes add cabbage.
4. After another 10 minutes add refueling and brine. Cook for 10-15 minutes.
5. 5 minutes before the availability of soup soles and season.

Below is a table with the peculiarities of the preparation of boors, and bridins different species. You will surely be surprised by the number of possible options!

Rules of preparation borsk
Name	Features of cooking
Borsch ordinary
Borsch with prunes and mushrooms	Without potatoes, on meat broth; Add mushrooms, boiled prunes and his decoction
Borsch Moscow	Without potatoes and flour passer; Release with meat set (meat, ham, sausages)
Borsch with potatoes	Potatoes are added, boiled without cabbage
Borsch with sausages	Boil with potatoes and without it; Add boiled or roasted sliced \u200b\u200bsausages
Borsch with potatoes and cabbage	Fill with a flour passer; boiled with potatoes and cabbage
Borsch Fotsky	With potatoes and cabbage, beets and cabbage cut the squares; Let go with bacon
Borsch with dumplings	Boiled with potatoes and without it, let go with dumplings
Borsch Siberian	Add boiled beans; let go with meat meatballs
Borsch green	Boiled with potatoes, add sornery, spinach, release with egg
Borsch Ukrainian	Boil with potatoes, pork sip, garlic, bell pepper
Borac Kuban with zucchi	Prepare with beans and zucchini, fresh tomatoes, reflex
Borsch summer	Prepare from young beets along with the top
Rules of cooking
Fresh cabbage soup	Without potatoes, with a flour passer
Fresh or sauerkraut with potatoes	With potatoes. Summer cabbage soups are prepared without tomato
Daily soup	FROM saima cabbageStew with pigproinces. Ready soup filled with garlic, crawled with salt
Soup green	With sorrel or spinach, fill with a flour pass, let go with a boiled egg
Soup from sorrel	Fill with spring and let go with a boiled egg in the "bag"
Soup	Cook with a cereal (millet, pearl or oat)
Tomple soup with buckwheat pancakes	Ready-made soup in pots and served in them with buckwheat pancakes
Soup boyars	Prepared with meat, mushrooms. They are released in a pot closed with a cake
Rules of cooking rassetniks
Rassetnik	With potatoes, with sorrel and spinach
Servisian home	With cabbage fresh
Prayer Leningradsky	With a beast pearl or rice
Moskovsky brideller	Without tomato and potatoes, onions steer on cream oil. Prepaid on chicken broth. Refueling flavors. We leave with a piece of chicken, crumbs or sliced \u200b\u200bkidneys
Rossoshansk	Vegetables and tomato pass on spicial
Kubani brideller	With potatoes and beans, with boiled kidneys and heart. Fill with a spicent, grumbled with garlic

We hope that the information was useful for you. If you have any questions, you can leave them downstairs, in the comments, or write to our mail in the "Contacts" section. We will definitely answer each.

Name of parameter	Value
Theme of article:	Soups with croups, pasta and bean
Rubric (thematic category)	Education

It is important to note that the soups of this group use millet, pearl croup, rice, manna, oatmeal; from legumes - beans, peas, lentils. Macaroni, horns, noodles, incl. and homemade, vermicelli, soup backing, etc.
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These soups are prepared on the poultry broth, on a bird broth and a mushroom 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 parsed tomato puree or fresh tomatoes.

Soup kharcho. This is 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 potature, pepper, Tkemali sauce, green, Khmeli-Sunnels, salt, crushed garlic and cook until readiness.

On vacation, poured into a plate, sprinkled with green parsley or cilantro. If the Harcho soup is prepared in large quantities, then the meat is boiling into the broth until readiness and put into the plate upon 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, grow green. Separately, you can apply croutons. For crouthing worm wheat bread Without crusts, 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, a piece of meat or poultry is put in a plate, pour soup, sprinkle green.

If the soup is prepared on a mushroom brave, then boiled mushrooms are bruised, roasted 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, prosperous flour is poured in the form of a slide, in the middle of it make it 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 Review. 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, the spices are not put.

On vacation, a piece of birds put a piece of birds, pour soup, sprinkle green.

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.

Soups with croups, pasta and bean - concept and species. Classification and features of the category "Soups with croups, pasta and bean" 2017, 2018.

Such soups from rice, pearl, oatmeal or wheat poltava cereals are prepared; From legumes (pea, beans, lentils). Crupes or legumes are well welded, then wipe along with the decoction. The rubbing mass has a homogeneous viscous consistency due to a large number of brain-isolated starch. This consistency is stored during storage, so cereal soups are most often prepared without white sauce. Cooking cereals to a complete softening and its rubbing require a lot of time, and part of the cereals, which is not amenable to grinding, is not used. To speed up the process of cooking and saving raw materials, the croup is pre-dried, then grind. The resulting flour is bred by a two-time amount of broth or water, mixed well, poured into boiling broth, boiled 20-25 minutes, salted and refuel the spine. Soup-purees from leguminous spasion do not fill. When vacationing in a plate, you can put a little non-stuck cereals.

Soup-puree from meat products

The meat soups puree are prepared from birds, rabbits, beef and calf liver. Bird is pre-boiled, the liver is fried.

Soup soup from chickens

The filled bird carcass is boosted until readiness. When cooking carrots, parsley, onions. The finished bird is removed, cooled and separate the pulp from the bones. The resulting pulp cut into pieces and passed through a meat grinder or a spacer machine, diluted with broth and wipe. The pulp can be broken into the mortar, then wipe through the frequent sieve. The rubber mass is connected with white sauce, put salt and boil. Ready soup is refueling with flavge and butter.

On vacation, the bird fillets chopped with straw pouring the soup, soup is poured separately. The soup can be released with knakers from chickens.

Cold soups

Cold soups include okroshka, boroce cold, beetter, gear gear. They are prepared by bread kvass, beetrail, brazing from vegetables.

They prepare these soups in a cold shop using specially selected dishes, inventory and boards with appropriate marking. At the same time, sanitary requirements for the processing of products, preparation and storage of soups are strictly observed. Finished soups are stored in the refrigerator. You can put pieces in a plate on vacation food ice Or serve it separately on the outlet.

Preparation of bread kvass. Rye crackers - 40 g or dry bread kvass - 35 g, sugar - 30 g, yeast - 1.5 g, mint - 1.5 g, water - 1200 g.

Rye bread is cut into small pieces and dried in the roast cabinet before the formation of a roasted crust. Water is boiled, cooled to 80 ° C, the prepared crops are spooky and leave 1.5-2 hours to insist, while periodically stirred. As a result of insteading, the wort is obtained, which is drained and filtered. In the cereal, having a temperature of 23-25 \u200b\u200b° C, are put sugar, diluted yeast and put in a warm place for fermentation for 5-6 hours. In the process of fermentation in Kvass, it is possible to put raisins, cumin, mint. The resulting kvass is filled with, cooled and stored in a refrigerator or on ice.

Recipe meat okroshka

The number of products for one portion weighing gross: Bread kvass - 300 g, beef - 109 g, green onions - 38 g, fresh cucumbers - 75 g, sour cream - 20 g, egg - 1/2 pcs., Sugar - 5 g, ready mustard - 2 g, dill - 5 g

The okroshka is prepared on bread kvass, prostrochy, acid milk, serum. The cooking process is divided into three stages: preparation of products, filling the kvass and vacation.

Green onions are bold, part of the onion is rubbed with salt until juice appeared. Fresh cucumbers are cleaned from coarse and bitter skin, remove large seeds, cucumbers with thin skin are not cleaned. The treated cucumbers are cut into small cubes or straws. Eggs are boiled, cleaned, separated protein from yolk. Yolks are wiping through a sieve, and the proteins are cut into small cubes. The meat is boiled, cooled and cut into small cubes or straw. Bread kvass are filtering. Dill smallly cut. Prepared products before vacation are stored in the refrigerator.

Boiled egg yolks are triturated with finished mustard, salt, sugar and part of sour cream, connect with green bow, confused with salt, and stirring, diluted with bread kvass and put it in the refrigerator.

When vacating the plate, sliced \u200b\u200bmeat, eggs, cucumbers, onions, poured the fastened kvass, are putting sour cream, sprinkled with dill. If the okroshka is prepared in large quantities, then the sliced \u200b\u200bproducts (except for meat and egg protein) are put into the charged kvass and stirred, and the meat and proteins of eggs are put on the plate on vacation.

In the okroshki meat and vegetables should be cut into small cubes or straws, onions - chicken. The color is light brown, muddy from sour cream and egg yolks. Taste sour, slightly sharp with aroma fresh cucumbers, dill and bows. Consistency of boiled products soft, fresh cucumbers - crisp.