Stuffed fish with head, 1 kg for a banquet

Technical and technological map No.Stuffed fish with head, 1 kg for a banquet(CP-recipe No. 154)

Economics Publishing House, Moscow 1983

1. APPLICATION AREA

This technical and technological map applies to Stuffed fish with head, 1 kg for a banquet, generated in the name of the object, city.

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for cooking must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, declaration of conformity, quality certification, etc.).

The preparation of raw materials is carried out in accordance with the recommendations of the Collection of technological standards for public catering enterprises and technological guidelines for imported raw materials.

1. RECIPE

Name	Raw material consumption per serving, g
	Gross weight, g	% during cold working	Net weight, g	% during heat treatment	Output, g
Fish stuffed with head, raw semi-finished product	1250,0	0,00	1250,0	20,00	1000,0
Salt	10,0	0,00	10,0	100,00	0,0
Black peppercorns	2,0	0,00	2,0	100,00	0,0
Bay leaf	2,0	0,00	2,0	100,00	0,0
Peeled carrots, p / f	40,0	0,00	40,0	100,00	0,0
Peeled onions, p / f	40,0	0,00	40,0	100,00	0,0
Parsley root, peeled, p / f	40,0	0,00	40,0	100,00	0,0
Parsley	5,0	0,00	5,0	100,00	0,0
Dill	5,0	0,00	5,0	100,00	0,0
Output					1000

1. Cooking technology Stuffed fish with head, 1 kg for a banquet
   

Peeled onions, carrots, parsley root, celery are cut in half and fired on the surface of the electric stove or on the grill. Water is poured into a wide bowl, brought to a boil, baked vegetables, unpeeled spicy herbs, salt, spices according to the recipe are added. Carefully put the fish, cook at low boil for 60 - 180 minutes, depending on the weight of the fish. The readiness of the fish is determined by piercing. When pierced, a clear juice is released from the finished fish.

In some cases, when cooking fish, fish bones and fins are laid out on the bottom of the dish, boiled, removing noise, then baked vegetables, herbs, and spices are added. Then they lay the fish and cook in the same way as in the previous case.

Ready fish cool. The gauze is removed. The fish is placed in a container for transportation. Marked (product name, weight, date and time of manufacture).

It is transported in a cooled car body.

1. Characteristics of the finished dish, semi-finished product

Appearance- the skin of the pike perch is filled with minced fish. Minced fish evenly mixed.

Taste- the ingredients included in the minced fish, without any foreign aftertaste.

Smell- ingredients included in minced fish, without foreign smell.

1. Requirements for registration, implementation and storage

Expiry dates for culinary products at temperatures from minus 2 ° C to plus 5 ° C:

- boiled, stewed, fried, stewed, baked, stuffed fish - no more than 36 hours;

Stuffed fish must comply with the requirements of SanPiN 2.3.2.1324-03 . microbiological indicators fish stuffed with head, must meet the requirements SanPiN 2.3.2.1078-01.

Preparing fish for stuffing

Stuffed pike perch, pike, carp are most often prepared. Stuffed fish as a whole and portioned chunks- rounds. A specially prepared mass of improved quality is used as minced meat. The fish can also be stuffed with dumplings. For stuffing as a whole, it is recommended to use chilled fish, and live pike, since the skin of frozen fish is easily torn.

Pike to prepare for stuffing as a whole, they are cleaned of scales so as not to damage the skin, washed, cut the skin around the head with a sharp knife, carefully bend it back and remove it from the carcass in a "stocking". The flesh at the fins is trimmed inside with scissors, the end of the vertebral bone at the tail is broken so that the skin remains with the tail. The removed skin is washed. The fish is cut into clean fillets.

White bread soaked in milk, the fish pulp is cut into pieces, combined with bread and passed through a meat grinder. Then add sautéed finely chopped onion, salt, pepper, butter and is still minced again. Into the resulting mass is introduced raw eggs or egg whites and knead well until a fluffy homogeneous mass is obtained.

The pike skin is filled with the cooked mass so that it takes the shape of a fish. The minced meat is stuffed tightly, and a puncture is made at the tail to remove trapped air. The head is applied to the fish or sewn with a needle and twine. The fish is wrapped in cheesecloth or parchment and tied with twine, then placed on the grid of a fish kettle or a deep baking sheet.

If the pike came in the form of a gutted carcass, then it is plastered and skinned from both fillets. Then a mass is prepared from the pulp of the fish. Lay the skin from one fillet on moistened gauze, on it along the entire length of the mass, which is covered on top with skin from the second fillet. Connecting the ends of the gauze, the fish is formed in the form of a roller, the ends are tied up with twine, used for letting go.

In portions stuffing not only pike, but also other types of fish. The fish is cut and cut into portioned round pieces, from which the vertebral and rib bones are cut out together with the pulp, leaving it on the skin with a thin layer of up to 0.5 cm. The pulp is separated from the bones and a mass is prepared from it for stuffing, which is filled into each portion of the piece. The thickness of the rounds should be no more than 5 cm. Before heat treatment, the fish is placed in a tray or stewpan in one row.

For cooking whole stuffed pike perch fish processing begins by cutting out the dorsal fin, then carefully peeling the scales so as not to cut the skin. The gills and eyes are removed from the head. The fish is washed and dried, the flesh is deeply cut along the spine on both sides. The vertebral bone is removed, breaking at the head and tail. The insides are taken out through the hole formed; the fish is washed, the rib bones and pulp are cut off from the sides, leaving it with a thin layer of no more than 0.5 cm on the skin. The fins are cut with scissors.

The cut pulp is separated from the bones and a mass is prepared from it. The prepared pike perch is filled with minced meat through the dorsal opening so that the fish takes its previous shape and is sewn up with twine and a cook's needle. The fish is tied with twine or wrapped in cheesecloth.

General rules for serving fish

At gala dinners or lunches, it is customary to serve large fish whole, while it is placed in the center of the table. More small fish served either on separate plates (one or two at a time), or on a common dish. When serving fish on separate plates, medium-sized plates are placed in front of each client of the establishment; when serving warm fish, the plates are slightly warmed up. On the left side of the plate, put a fish fork, on the right, a spatula or knife. If the fish is served with bones, then restaurant etiquette to the left of the fork, a plate for bones must be placed. Lemon is served with the fish. It should be served on a small plate, cut into small slices

Stuffed pike

We clean the pike of scales, gut, separate the head and rinse. Then, from the inside of the carcass, we cut the rib bones and separate them together with the spinal bone, without cutting through the skin.

After that, cut off the pulp, leaving it on the skin with a layer of 0.5-1 cm. we use the cut flesh for cooking minced meat.

For minced meat: fish pulp, sautéed onions, garlic soaked in milk or water wheat bread, pass through a meat grinder, add softened margarine, eggs, salt, ground pepper and mix everything thoroughly. Fill the carcass with minced meat, give it the shape of a whole fish and simmer for 15-20 minutes with the addition of bay leaves and spices for 5-10 minutes until cooked.

Pike for stuffing can be processed in another way. We clean it of scales, wash it, cut the skin around the head and carefully, so as not to tear, remove it entirely from head to tail. We break the spine so that the tail fin remains with the skin removed. Thus, we get the skin with the tail and the flesh of the fish with the bones and head. After that, we remove the head, cut the abdomen, remove the insides and separate the pulp from the rib bones and spine. We use the pulp for minced meat.

Fill the skin removed from the fish with minced meat and give the product the shape of a whole fish. We tie or sew up the hole through which the fish was stuffed.

Serve the fish whole or cut into portions. On vacation, garnish the fish and pour over the sauce.

Whole stuffed pike perch

We clean the fish, make an incision on the back, take out the bones, rinse the carcass inside, fill with minced meat, carefully sew it up, wrap it in a napkin and cook on a wire rack in a boiler for steam. Cut the finished fish into pieces, put on a dish and pour over with hollandaise sauce. Cooking minced meat: we pass the pike perch fillet 3 times through a meat grinder, salt, pepper and, knocking out the mass, gradually pour in 1 glass of cream; add tarragon greens. Preparation of the sauce: grind the pepper, put it in an enamel pan, pour in the vinegar, put it on fire and keep it on fire until the vinegar is completely paired.

Ministry of Education, Science and Youth Policy

Krasnodar Territory

State budgetary professional educational institution "Slavic Electrotechnological College"

Practice lesson plan

by profession "Chef, pastry chef"

Topic of section PM.04 Cooking fish dishes "

Lesson topic: Cooking stuffed fish

598. Sauce mayonnaise with gherkins

Pickled cucumbers (gherkins) are finely cut, combined with mayonnaise and mixed. Serve sauce for hot and cold meat and fish dishes.

527. Fried potatoes (from raw)

Sliced raw potatoes washed in cold water, dried, then sprinkled with salt, put in a layer of no more than 5 cm on a frying pan or baking sheet with heated fat and fry for 15-20 minutes, stirring occasionally, until a crispy crust forms.

If the potatoes are not completely fried, they should be placed in the oven for a few minutes.

On vacation, potatoes are poured with melted margarine or sour cream and sprinkled with herbs.

APPENDIX 3

Testing on the topic of the lesson.

Assignment: choose the correct answer.

catfish 4. pike perch

herring 5.pike

carp 6.beluga

What are the methods of stuffing.

through the back incision

through the belly

portioned pieces (rounds)

stocking skin removal

What kind of heat treatment is used to cook stuffed fish?

cooking

letting

baking

extinguishing

frying in the main way

baking in dough

Fish for stuffing is baked at a temperature of ...

200-220 ° C

160-170 ° C

250-260 ° C

5. What kind of minced meat is used for stuffing fish?

meat

vegetable

fish

mushroom

minced meat of improved quality

dough mass

6. What kind of fish is used for baking?

frozen

chilled

alive

boiled

What side dishes can you serve stuffed fish with?

with boiled vegetables

with fried vegetables

with fish jelly

with raw vegetables

What are the ingredients of the fish cutlet mass for stuffing fish?

a fish

wheat bread

milk

butter or margarine

sauteed onions

eggs

salt

pepper

flour

starch

lemon juice

bouillon

How long does it take to bake a whole stuffed fish from 1 to 1.5 kg?

30-40 minutes

50-60 minutes

1.5-2 hours

APPENDIX 4

Fill the table.

Disadvantages in the preparation of the dish "Fish stuffed whole"And the reasons for their occurrence.

On a semi-finished product, a violation of the integrity of the skin.

The semi-finished product has a foreign smell.

After heat treatment, the fish has an unusual smell.

After cooking, the baked fish has tears in the skin.

APPENDIX 5

Reflective sheet

Was it interesting for you in the lesson today?

What did you do best in preparing and decorating the dish?

What difficulties have you encountered in preparing the dish?

APPENDIX 6

Processing fish for stuffing

Stuffed pike perch, pike, carp are most often prepared. The fish is stuffed as a whole and in portions - rounds.

As minced meat, specially prepared cutlet mass of improved quality is used. The fish can also be stuffed with dumplings. For stuffing as a whole, it is recommended to use chilled fish, and live pike, since frozen fish the skin is torn.

Centralized production of fish semi-finished products

Public catering enterprises receive a semi-finished product “specially cut fish” and minced fish. The semi-finished product "fish of special cutting" is produced chilled or frozen from slaves of all families, except for sturgeon and herring.

Requirements for a cook

In a catering establishment, the central place belongs to the chef. The quality of the prepared dishes depends on his qualifications, professional skills, education and spiritual qualities.

Currently, according to GOST R 50935-96, the following requirements are imposed on the chef.

He must have a primary or secondary vocational education.

Know the recipes and technology for the production of semi-finished products, dishes and culinary products.

Must be able to use collections of recipes, enterprise standards. technological maps for the preparation of dishes and culinary products.

Know the commodity characteristics of raw materials.

Know the techniques and the sequence of technological operations during culinary processing.

Must comply with sanitary and epidemiological requirements in the production of culinary products, conditions, terms of storage and sale of products.

Know the organoleptic methods for assessing the quality of culinary products, signs of poor quality of dishes and culinary products, ways to eliminate defects in finished culinary products.

Know the basics of therapeutic and prophylactic nutrition, the characteristics of diets.

Know the principles of operation and the rules for the operation of technological equipment.

Know and comply with safety requirements during work.

Know the rational organization of work in the workplace and be able to clearly plan work.

To be aware of the responsibility for the work performed, for the safety of the material values ​​entrusted to him.

The development of public catering in a market economy has set new tasks for the learning process. To meet modern requirements, a specialist who graduated from an educational institution must do his job, as well as be able to work with a customer, create technological and economic calculations, and engage in self-control of his work.

When decorating dishes, great attention should be paid to the dishes on which the products are served to the table. These dishes must fully correspond in their shape, size and even ornament to the product that is laid on it for serving to the table. The chef must remember that beautiful dishes, combined with skillfully placed dishes on them, give the table a particularly attractive look. It is believed that porcelain, earthenware, cupronickel, earthenware and wooden dishes are most suitable for serving fish.

The whole fish should be placed on an elongated porcelain or cupronickel plate (tray) for serving. Fish poured in round tins must be served in a round dish of the appropriate size.

Fish dishes (in canteens) are served on small warmed-up plates or aluminum pans. In the restaurant, various dishes are used to serve fish second courses: boiled fish is served on the dishes; poached (steamed fish, in brine, in tomato, in Russian, etc.) - in oval rams with a lid; fried fish (in bread crumbs, on a spit, etc.) - on cupronickel dishes; baked fish (in Russian, in sour cream sauce, etc.) - in cupronickel pans or in sinks, which are placed on small plates. Sauce to boiled fish served separately in a gravy boat.

A variety of fish dishes should have a pleasant look and please the eyes of visitors and guests. The tastefully decorated dish stimulates the appetite and promotes better digestibility of food. Of great importance for the decoration of dishes is the correct combination of side dishes according to taste, color, and cutting shape. Various vegetable side dishes and condiments not only allow you to decorate your dish beautifully, but are also a valuable source of vitamins, carbohydrates, organic acids and mineral salts. Fresh raw and boiled vegetables, pickled and pickled cucumbers, tomatoes, canned peas, herbs (dill, parsley, celery), boiled eggs etc., as well as decorations from them (flowers, mushrooms, baskets). The dish should be decorated so that the food placed on it is not too covered with garnishes and decorations. The main decoration of the dish is fresh and canned vegetables... It is good if there are many of them, varied not only in taste, but also in color. There must be something green (cucumbers, sprigs of parsley, dill, peas), yellow ( boiled carrots, pickled peppers), red (tomatoes, peppers, beets), white (onions, cabbage). After chopping vegetables, arrange them so that they contrast in color. Place finely chopped vegetables in small piles around the main snack; Place the tomatoes, cucumbers and other vegetables in slices in rows. Fresh and pickled fruits will complement and decorate the appetizer: plums, cherries, apple, lemon and orange slices, flowers from vegetables from vegetables and fruits look very effective. For decoration, you can use almost any vegetables, fruits, berries, fresh or canned fruits. Greens, carrots, pumpkin, radishes, cucumbers, tomatoes, cauliflower, green peas, onions, dill, lettuce, parsley, celery, cilantro, lemon, olives, olives, capers, cranberries, lingonberries, etc. Small boiled or shrimps can be a very effective decoration for a fish dish.

Personal show of the slicing master

a) carving a lemon and cutting into a figure of eight

b) from cucumber - bells by hand or with a device

c) tomato - peel, foldable rose from slices

d) from onions - water lilies

e) boiled carrots - bells, folding rose

f) boiled beets - folding rose

g) fresh carrots - bells adaptation

h) boiled egg - chamomile

Baked fish weight -?

Side dish weight -?

Sauce weight -?

Personal show by the master of the release of stuffed fish.

Dish decoration.

The readiness of the fish is determined by piercing the thickest part with a cook's needle, which should freely enter the finished fish. At the puncture site, clear juice is released, as well as in appearance, according to the baking time.

Stuffed fish should be boneless, with a homogeneous dense minced meat, with a taste corresponding to the fish, but most spicy due to the addition of spices and garlic, completely retain its shape, the baked fish should have a toasted crust.

Conducting a meal with the students

Dishes and appliances have been prepared. Students conduct a tasting, giving marks for color, taste, smell, consistency.

How can you arrange stuffed fish?

The chef must be able not only to cook deliciously, but also to decorate the dish beautifully before serving it on the table. Especially carefully you need to decorate the dishes prepared for the festive table: these dishes should serve as its real decoration. The decoration of dishes requires ingenuity and artistic taste from the chef.

The larger culinary products, the more varied and colorful the garnishes should be selected, which are stacked in large bouquets. The main requirement for side dishes is their variety and compliance with the taste of the product.

Vegetable garnishes are laid around the fish in a specific color sequence. For example: beets, eggplants, red cabbage, blue or purple onions, green onions or parsley, green peas, pickles, capers, olives, green salad, lemon, pumpkin, carrot, tomato, radish, lingonberry, cranberry, olives.

The dish must be decorated so that the main dish is not too covered with a side dish or decoration elements. For greater clarity, it should be slightly raised above the surrounding garnish.

Personal demonstration by a master of transferring fish from a baking sheet to a mirror, removing a thread, decorating with lettuce, carbated lemon, fresh cucumber, tomato, egg chamomiles, shrimps, olives, parsley.

How is stuffed fish portioning done in a restaurant?

Having received a ready-made dish at the distribution, it is brought to the table along with warmed up plates and devices for laying out and put on a side table. Then the waiter shows it to the guests - after their permission, using the layout devices, he puts it together with the side dish on small plates. When dividing fish into portions and placing them on plates, make sure that the pieces of fish are the same as possible.

Special fish knives and forks are served with fish dishes. When ordering whole fish, fish scoops are additionally used in order to divide the fish into portions and put it on plates, as well as a spoon for pouring the sauce.

Personal show by the master cutting chilled fish 1-2 cm thick from head to tail at a right oblique angle into portioned pieces weighing 100 g, and then picking up the carcass. Stretching fish. Laying the fish on the mirror, decorating with chopped jelly, parsley, cornet with softened butter, lavash over the fish in the form of a frigate.

"APPROVED"

Head master

N.I. Ivaschenko

Group No. 1-09

Profession: Pastry chef

Object: laboratory of the lyceum

LESSON PLAN

TOPIC OF THE PROGRAM: "Cooking dishes from fish and seafood"

LESSON TOPIC: "Cooking stuffed fish whole and round

Shami "

The purpose of the lesson:

Teach students correct work practices and operations

For the preparation of stuffed fish as a whole and round

Shami, in compliance with the rules of labor safety, sanitation and

Hygiene at work. Studying the norms of bookmarking products for Collection-

Nick of recipes for dishes, specialties from newspaper and magazine
material. Compliance with the cooking sequence

Dishes, rules of serving and leave.

Educational purpose of the lesson:

Education of professional competence in students,

Independence in work, respect for work, one's

Professions of respect for equipment,

Instruments, products.

Developing purpose of the lesson:

Promote the development of students' attention, observer

Nost, will, persistence in achieving the goal.

Lesson type: Lesson on the formation of skills.

Lesson method:

Conversation with a personal show by a master of labor techniques, using

Calling interactive methods.

Material and technical equipment of the lesson: (laboratory of the lyceum)

Equipment:

Electric meat grinder, electric stove EP-2M, EP-4,

Electric cabinet ЭШ-3М.

Non-mechanical equipment: production tables.

Instruments:

A set of working tools on a stand, medium knives

Varskoy troika, knife musat, set of knives "CARVING".

Inventory: Boards "RS", "RV", "OS", "OV", metal trays.

Dishes and cutlery:

Dinner plates, dishes, gravy boats, carabiner, napkins, air conditioners

Tersk sheets, pans, stewpan, sieve, bowls, table spoons

Vye, forks, spatulas, skimmers.

Visual aids:

Dummies, "Stuffed Fish" poster, lesson plan, scheme

Fish processing, instructional and technological cards,

Task cards, cards of interdisciplinary complex

Assignments, Collection of recipes, magazine clippings.

DURING THE CLASSES

1. Organizational part - 5 min.

Brigadier-Yarmolinskaya's report includes the following questions:

a) the presence of students in the lesson

b) compliance of the appearance of students with the requirements

c) the presence of diaries for students

d) have all students completed their homework?

e) are the workplaces organized for the lesson

f) are all students ready for the lesson

2. What was asked at home?

3. Who is not ready for the lesson?

4. Who has unclear questions?

INTRODUCTORY INSTRUCTION - 45 min.

Report the topic of the program

Report lesson topic

Report the purpose of the lesson

Replaying previously learned material in the memory of students

1. Tell us about nutritional value fish? - Pikalova I.

The chemical composition of fish is not constant and depends on the type of fish, age, sex, habitat, fishing time and other factors. The content of basic substances in fish meat is (in%): water - 52 - 83, proteins - 12 - 23, fats - 0.2 - 3.3, minerals - 0 5 - 3. The fish also contains vitamins A, groups B, PP, D, E.

Proteins of fish meat are mostly complete. They contain all essential amino acids that are easily absorbed and are of great importance in the life of the body. The connective tissue also includes a defective collagen protein. During heat treatment, collagen is converted into glutin, forming a jelly.

When cooking fish, extractive nitrogenous substances are easily extracted with water and give the broth a specific taste and smell, causing appetite and promoting better digestion. Fish fat contains many unsaturated fatty acids, including linoleic and arachidonic acids, which are of great biological importance for the human body. Fish fat is easily digestible, it is a source of fatty acids and vitamins A, D, E, K. which are not synthesized in the body.

Depending on the fat content, fish are subdivided into lean (up to 2%), medium fat (2 to 8%), fatty (5 to 15%) and extra fat (over 15%).

From mineralsthe fish meat is dominated by calcium, phosphorus, potassium, sodium, magnesium, sulfur, chlorine. There is also iron, copper, cobalt, manganese, iodine, bromine, fluorine, etc. Sea fish contains more minerals than freshwater fish.

The nutritional value of fish depends on the ratio of edible and inedible parts, structure and chemical composition which are not the same for different types fish. The content of edible parts in fresh fish ranges from 46 to 80%.

2. What kind of fish is in front of you? What family does it belong to? (Laznik K.)

(Pelengas belongs to the sea fish of the mullet family)

Determine the goodness of the fish in front of you?

(Rybalko V.)

The incoming fish must be sound.

The main indicators are its appearance and smell.

The fish should have firm flesh, dense shiny scales, red spread gills without mucus, with the exception of certain types of scaleless fish.

The smell of stale fish is detected by a test cooking of a small piece in a sealed container or by sticking a heated knife into the thickness of the pulp and immediately removing it. Poor quality fish can cause serious food poisoning and should not be used as food.

What should be done if the fish smells like mud?

If the fish smells like mud, it is dipped in a strong cold salt solution, and then the unpleasant smell disappears.

4. What types of fish are used for stuffing?

(Dubina M.)

(From sea fish it is better to stuff pelengas, sea bass, cod, blue whiting, pollock, grenadier. Also pike perch, pike, carp, carp, bream, grass carp, mackerel, crucian carp, trout).

5.What is the weight of the fish used for stuffing?

(It is best to use fish weighing 1-1.5 kg.)

Consider the schemes for preparing fish for stuffing.

6.Distinguishing features in the primary processing of pike perch and pike for stuffing?

(Linnik M.)

When stuffing whole pike, after cleaning from scales and rinsing in cold water, cut through the skin around the head, then, separating it from the meat with your fingers, gently peel it off. Cut off the backbone at the tail so that the tail remains with the skin.

After removing the skin, gut the fish, wash, separate the meat from the bones, prepare minced meat from it and fill the pike skin with it.

The pike is carefully cleaned of scales, the skin is cut around the head, removing it with a "stocking" in the direction from the head to the tail, the fins are trimmed. At the base of the tail, the vertebrate is fractured. the bone is turned inside out the "stocking". The "stocking" is washed. The meat is separated from the bone, the cutlet mass is prepared and used for minced meat. A processed head without eyes and gills is attached, everything is wrapped in gauze.

Zander. The fins are cut off (poisonous) and the scales are cleaned. Along the back, on both sides of the dorsal fin and vertebral bone, a deep incision is made in the flesh so that the vertebral bone and rib bones are separated from the flesh. The vertebral bone is fractured at the head and tail and removed. Through the holes formed, the insides are removed, the pulp is cut off, to a thickness of no more than 5 cm, washed, filled with minced meat.

7. How do you think, according to which of the schemes it is better to process the bearing for stuffing?

(Muborakshoeva S.)

8. What utensils, inventory, tools are needed to process fish?

(S. Sobol)

Arrange jobs for primary processing fishes.

(Oleinik S.)

Process fish for whole carcass stuffing.

(Yarmolinskaya L.)

7.How to prepare fish for stuffing in portions?

(Ivanisenko A.)

Process fish for stuffing in portions.

(Linnik M.)

Cutting fish into portions (round pieces).

The process of cutting fish into portioned pieces (round pieces) with skin, vertebral bones consists of cleaning the scales, removing fins, head, viscera through the hole formed after cutting off the head, washing, slicing. This is how medium-sized fish weighing up to 1.5 kg are processed.

The fish is de-scaled as described above and the fins are removed.

With an average chef's knife, cut the flesh at the gill covers on both sides, cut the vertebral bone and separate the head along with part of the viscera.

Through the resulting hole, remove the remaining entrails and clean the fish from films. With this treatment, the abdomen remains intact.

The fish is washed, lightly dried and cut across into portions that have a round shape, which are used for cooking, frying and stuffing.

Waste from such processing will amount to 35 - 40%.

(cutting the prepared fish across into pieces weighing 100-150 g. cutting out a bone with pulp from each piece, leaving it on the skin with a small layer, minced meat is prepared from the fish pulp)

What determines the% of waste when processing fish?

(Dmitrenko)

(The features of its primary processing depend on the size of the fish, and the% of waste changes on the type, size, method of processing, culinary use of fish)

The homework for the teams was to prepare original types of minced meat for stuffing fish for the lesson.

9. What kind of minced meat have you prepared for stuffing fish?

(Kisel N.)

10. Features of the preparation of minced meat. Learning layouts. (S. Sobol)

11. Terms of storage and sale of minced meat?

(Dubovenko S.)

Fish semi-finished products are stored chilled at temperatures from 0 to - 4 degrees. Whole cut fish or large pieces it is stored for 24 hours. Portion pieces and minced meat for 6 hours, the cutlet mass is placed on a baking sheet with a layer of no more than 5 cm and cranked for 2 - 3 hours, and semi-finished products from the cutlet mass up to 12 hours.

CHECKING HOMEWORK BY THE MASTER

The master's generalization of the students' answers to the introductory briefing. Grading.

INSTRUCTING STUDENTS ON A NEW LESSON TOPIC

Opening remarks by the master.

To cook appetizing dish- it means choosing the right flavor combinations of products and their portions. The talent of a cook is to establish their secret relationships with products unknown to those around them. Learning to feel the proportionality of the ratio of products means to comprehend the professional secrets of cooking. After all, one has only to allow a slight overkill or lack of this or that product in the dish and everything went down the drain.

Modern production places high demands on both the personality and the level of professional competence of the lyceum graduate.

Our task is that in this lesson the student mastered professional knowledge, knew how to competently apply it in practice, develop students' skills of independence in setting goals and ways to achieve them.

Personal show by the master of stuffing fish

(salt the skin of the fish, prepare the mushrooms, string them on a skewer.Start stuffing from the head, gradually shaping the fish, place the mushrooms and remove the skewer, sew up carefully)

Reinforcement by students

12. Why are punctures made on a fish carcass?

(Bakalyar I.)

Personal show by the master of stuffing portioned pieces

(prepared pieces of fish skin are filled with minced meat, shaped and compacted)

Reinforcement by students

13. What kind of heat treatment is stuffed fish subjected to?

(Kuzminskaya V.)

(Stuffed fish is boiled, simmered, baked)

14. What is the peculiarity of letting fish go?

(Bova O.)

(Dried in water or broth with vegetables, onions, carrots with spices for 20-30 minutes. The pieces are placed tightly in one row in a saucepan)

15. Rules for cooking stuffed fish?

(Pinchuk L.)

To reduce the specific smell of some sea fish, it is best to sprinkle the peeled, washed and cut fish with lemon juice or a weak solution of table vinegar 15-20 minutes before heat treatment.
To eliminate the specific smell of fish, some cooks add cucumber brine to the water during boiling, and tomato brine, as well as bay leaves, peppers, onions, and celery during boiling. The cut fish should not be stored for a long time. Therefore, it is better to cut and salt it just before cooking, then the dish will be softer and tastier.

16. Rules for baking stuffed fish?

(Vildanov S.)

You can bake fish with sour cream sauce or mayonnaise, in a dough.

In no case should you bake (or fry) sea fish in breadcrumbs. Best suited for these purposes Wheat flour, into which 1/4 of potato flour is sometimes mixed.

Some housewives bake fish like this. A special grid or 3-4 wooden sticks are placed on a greased frying pan or in a stewpan (this simple technique allows you to avoid burning the fish from below). On top of the fish put sliced ​​"dimes" boiled potatoes, pieces of butter, and then pour sour cream (or white, sour cream or milk sauce), sprinkle with grated cheese, sprinkle with melted butter and put in a highly heated (up to 250-280 ° C) oven. Bake for 15-30 minutes, then reduce the heat in the cabinet. During baking in moderate heat, the fish is poured with broth from a baking sheet.

Exists old way baking fish in parchment paper. Fish in whole or cut into pieces is placed on parchment paper, greased with butter or vegetable oil, sprinkled with chopped herbs. Wrapped tightly in paper, greased on the outside with oil or grease. The fish wrapped in this way is placed on a baking sheet, which is placed in an oven. After about 20-30 minutes. the fish will be ready. Instead of parchment paper, you can use aluminum foil, the edges of which are folded up and squeezed.

The finished fish is taken out of parchment (or foil), beautifully laid on a dish and served hot with boiled potatoes or sour cream, and cold with vegetable salad.

17. What utensils do we use for heat treatment of stuffed fish?

(Laznik K.)

Personal demonstration by the master of the carbine, stewpan, baking sheet.

Personal demonstration by the master of spreading the fish on a prepared baking sheet, lubricating the skin with vegetable oil

Reinforcement by students

18. Why is the surface greased with vegetable oil, sour cream or mayonnaise?

(Bakalyar I.)

19. What are the safety rules to follow when working on the ЭШ-3М?

(Pikalova I.)

20. At what temperature do we bake fish?

21. When to bake stuffed fish?

(Dubina M.)

(The baking time depends on the size of the fish and the temperature of the ЭШ-3М, the duration is 40-50 minutes.)

Personal show by the master of laying out portioned pieces of fish in a saucepan and simmering

Reinforcement by students

22. Time to allow portions to be poured?

(Kisel N.)

23. What are the safety rules to follow when working on the EP-2M?

(Oleinik S.)

24. For what purpose is stuffed fish wrapped in cheesecloth, cellophane or foil for cooking?

(Dubovenko S.)

(So ​​that the fish retains its shape better and does not break the skin. Clean cheesecloth is dipped in vegetable oil, twisted well, put the fish on the cheesecloth, put it in a double boiler. the bottom of the fish until it solidifies. The main feature is that the gauze does not stick to the fish and does not spoil the view. A well-frozen pike is already easy to remove from anywhere).

Personal show by the master of wrapping fish stuffed in cheesecloth for cooking.

Reinforcement by students.

25. Time to cook stuffed fish?

(Vildanov S.)

To preserve the natural taste of the fish, it is better to boil it.

(Carcasses weighing 1-1.5 kg are cooked at low boil for 50-60 minutes from the moment the liquid boils. The cooked fish is transferred to the board, the twine is removed, 2-3 punctures are made to remove excess water)

26. Why is stuffed fish cooked on a slow boil?

(S. Sobol)

(During cooking, the liquid must not be boiled vigorously: they boil almost without boiling so that the movement of water is barely noticeable, otherwise the carcass is deformed and the minced meat swells)

27. What kind of dishes are used to serve stuffed fish?

(Bova O.)

When decorating dishes, great attention should be paid to the dishes on which the products are served to the table. These dishes must fully correspond in their shape, size and even ornament to the product that is laid on it for serving to the table. The chef must remember that beautiful dishes, combined with skillfully placed dishes on them, give the table a particularly attractive look.It is believed that porcelain, earthenware, cupronickel, earthenware and wooden dishes are most suitable for serving fish.

The whole fish should be placed on an elongated porcelain or cupronickel plate (tray) for serving. Fish poured in round tins should be served on appropriately sized round dishes.

Fish dishes (in canteens) are served on small warmed-up plates or aluminum pans. In the restaurant, various dishes are used to serve fish second courses: boiled fish is served on the dishes; poached (steamed fish, in brine, in tomato, in Russian, etc.) - in oval rams with a lid; fried fish (in bread crumbs, on a spit, etc.) - on cupronickel dishes; baked fish (in Russian, in sour cream sauce, etc.) - in cupronickel pans or in sinks, which are placed on small plates. Boiled fish sauce is served separately in a gravy boat.

Personal show by the master of dishes for the release of stuffed fish.

Reinforcement by students.

28. What side dishes are served with stuffed fish?

(Namchuk M.)

29. What sauces are served with stuffed fish?

(Kuzminskaya V.)

Separately, sauce, horseradish with vinegar, mayonnaise or mayonnaise with gherkins are served in a gravy boat.
30. What vegetables, fruits are used to decorate stuffed fish

(Pinchuk L.)

A variety of fish dishes should have a pleasant look and please the eyes of visitors and guests. The tastefully decorated dish stimulates the appetite and promotes better digestibility of food. Of great importance for the decoration of dishes is the correct combination of side dishes according to taste, color, and cutting shape. Various vegetable side dishes and condiments not only allow you to decorate your dish beautifully, but are also a valuable source of vitamins, carbohydrates, organic acids and mineral salts. Fresh raw and boiled vegetables, pickled and pickled cucumbers, tomatoes, canned peas, herbs (dill, parsley, celery), boiled eggs, etc., as well as decorations made from them (flowers, mushrooms, baskets) will add brightness and color to the table. . The dish should be decorated so that the food placed on it is not too covered with garnishes and decorations.The main decoration of the dish isfresh and canned vegetables... It is good if there are many of them, varied not only in taste, but also in color. There must be something green (cucumbers, sprigs of parsley, dill, peas), yellow (boiled carrots, pickled peppers), red (tomatoes, peppers, beets), white (onions, cabbage). After chopping vegetables, arrange them so that they contrast in color. Place finely chopped vegetables in small piles around the main snack; Place the tomatoes, cucumbers and other vegetables in slices in rows. Fresh and pickled fruits will complement and decorate the appetizer: plums, cherries, apple, lemon and orange slices, flowers from vegetables and fruits look very impressive. For decoration, you can use almost any vegetables, fruits, berries, fresh or canned fruits. Greens, carrots, pumpkin, radishes, cucumbers, tomatoes, cauliflower, green peas, onions, dill, lettuce, parsley, celery, cilantro, lemon, olives, olives, capers, cranberries, lingonberries, etc. Small boiled crayfish or shrimps can become a very effective decoration for a fish dish.

Organize a workspace for cutting and decorating vegetables

(Laznik K.)

Personal show of the slicing master

a) carving a lemon and cutting into an eight

b) cucumber bells by hand and with a device

c) tomato - peel rose, foldable rose from slices

d) from onions - water lilies

e) boiled carrots - bells, folding rose

f) boiled beets - folding rose

g) fresh carrots - bells

h) ovarian egg - chamomile

Working with a collection of recipes for dishes in the first, second premium category for the release of fish stuffed in portions.

(Rybalko V.)

Poached fish weight -?

Side dish weight -?

Sauce weight -?

Personal show by the master of the holiday of fish stuffed with portions. Dish decoration.

31. Safety rules for working on a microwave?

(Linnik M.)

32. Serving temperature. (Dubina M.)

33. Requirement for quality.

(Kisel N.)

(stuffed fish should be in the form of whole undeformed pieces, without bones, with a homogeneous dense minced meat, with a taste corresponding to the fish, but most spicy due to the added spices and garlic, completely retain its shape, the baked fish should have a lightly browned crust)

Conducting a meal with the students. (the dishes are prepared, the students conduct the tasting, assessing the color, taste, smell, consistency) (Yarmolinskaya L.)

Filling out the marriage journal (Oleinik S.)

34. Does the prepared dish meet the quality requirements?

(Bakalyar I.)

35. Determine the readiness of the baked fish?

(The readiness of the fish is determined by piercing the thickest part with a cook's needle, which should freely enter the finished fish. Transparent juice is released at the puncture site, as well as by its appearance, according to the baking time).

36. How can you arrange stuffed fish?

(Ivanisenko A.)

The chef must be able not only to cook deliciously, but also to decorate the dish beautifully before serving it on the table. Especially carefully you need to decorate the dishes prepared for the festive table: these dishes should serve as its real decoration. The decoration of dishes requires ingenuity and artistic taste from the chef.

The larger the culinary products, the more varied and colorful the garnishes should be selected, which are stacked in large bouquets. The main requirement for side dishes is their variety and compliance with the taste of the product.

Vegetable garnishes are laid around the fish in a specific color sequence. For example: beets, eggplants, red cabbage, blue or purple onions, green onions or parsley, green peas, pickles, capers, olives, green salad, lemon, pumpkin, carrots, tomatoes, radishes, lingonberries, cranberries, olives.
The dish must be decorated so that the main dish is not too covered with a side dish or elements of its decoration. For greater clarity, it should be slightly raised above the surrounding garnish.

Personal demonstration by a master of transferring fish from a baking sheet to a mirror, removing a thread, decorating with lettuce, carbated lemon, fresh cucumber, tomato, egg chamomiles, shrimps, olives, and green peanuts.

37. How is the portioning of stuffed fish done in a restaurant?

(Pinchuk L.)

Having received a ready-made second course for distribution, it is brought to the table along with warmed up plates and devices for laying out and placed on a side table. Then the waiter shows it to the guests - after their permission, using the layout devices, he puts it together with the side dish on small plates. When dividing fish into portions and placing them on plates, make sure that the pieces of fish are the same as possible.
Special fish knives and forks are added to fish dishes. When ordering whole fish, fish scoops are additionally used in order to divide the fish into portions and put it on plates, as well as a spoon for pouring the sauce

(the waiter on the side table cuts the fish, depending on the number of people, with the help of a knife and fork, puts it on a plate with a spatula and can be heated in the microwave at the request of the guests).

Personal show by the master cutting chilled fish 1-2cm thick. from head to tail at a right oblique angle into portioned pieces weighing 100g. and then picking up the carcass. "Stretching fish". Placing fish on the mirror, decorating with chopped jelly, parsley, cornetics with softened butter, lavash over the fish in the form of "frigate".

38. Rules for serving stuffed fish

Summing up the results of the introductory briefing

a) assigning marks, briefly commenting on them

b) issuance of task cards indicating the time for work (the task is to read out, to disassemble where to start work and what to strive for, pay attention to safe methods of working with ESH-3M, EP-2M, EP-4, compliance with sanitary and hygienic rules in work, the correct selection of dishes during work and serving, a creative approach in design)

c) inform students of the assessment criteria

d) warn about possible mistakes and shortcomings, types of marriage and their elimination

e) clarification of unclear issues

CURRENT INSTRUCTION-

Independent work of students on "Cooking stuffed fish whole and in portions, decorating dishes, serving"

Targeted bypasses with a target;

a) Check if all students have started the assignment

b) Are the workplaces organized correctly?

c) Compliance with the rules of sanitation and hygiene at work

d) The correctness of the assignment by students

e) Self-control by students

FINAL INSTRUCTIONS - 15 min.

Summing up the results of the work. The degree to which the set goal has been achieved.

Typical mistakes and shortcomings in work. Analysis of the work performed.

Grading. Brief commenting on them.

Post the topic of the next lesson "Cooking dishes from boiled meat"

Issuing an assignment at home

Master p / o L.A. Klimenko

Table of assessment of practical robots by teams

By the way of dying and expanding knowledge of those who have found practical tips on how to handle a number of inputs, how to use processed foods, net, gross, the value of a number of ports when trying to prepare a situation for creating a drink

Yak kharchovy speeches to revenge riba?

Guide the rib.

How do you see the goodness of the riba behind the familiar signs?

Do you see the ribs before luskatnyh?

Yaki vidi ribs to bring to luscatnye?

Yaki vidi ribs bring to sturgeon?

How can you handle the process of ribbing at the procurement enterprises?

What kind of workmanship do they see for processing ribs in a clear-ribbed workshop?

What kind of inventory to use for ribbing?

What are the rules for freezing ribs in water?

What are the rules for freezing ribs for meals?

Would you like to know how to freeze frost, and you will be victorious, if you needed a rib of such kind: lasch nerozibranii, catfish of great size, filet of tricky?

Store the technological scheme for processing luskat ribby:

a) for vicarystannya whole;

b) for dividing into round timber.

Store the technological scheme for processing luskat ribey on a clean file.

Create a technological scheme for processing sturgeon ribi.

Why is it that scalding is stagnant when ribbing with a cartilaginous skeleton?

Yak to chop pike perch that bark for stuffing?

Yak to prepare minced meat for ribby stuffing?

Yak okay playing ribby?

Why do I see the dark water at the ribs?

What is the reason for the deformation of the ribs when lubricated?

Yak narіzati napіvfabrikat for varіnnya?

Yak pidgotuvati sturgeon riba for varіnnya?

Yak narіzati ribu for poppuskannya?

What for a poppusannya ribu cut with a cutout 30 0 ?

Yak narizati ribu for greasing?

What for greasing the ribu, add pid kutom 30 0 ?

Yak to prepare a napіvfabrikat for ribi, greased with green butter?

Yak to prepare something for the road trip?

Yak prepare napiv riba in tisti?

Yak cooked nap_vfabrikat riba grilledє?

Why ribu panіyuut?

What is the recipe for natural masa from cutlet?

Store the technological scheme for preparing the sychenoi mass.

Store the technological scheme of the cutlet mass.

Yaki napivfabrikati cook with a lot of natural and cutlet mass? Їх prigotuvannya.

Why do you want to eat vicory in cutlet masses of chlibs without a scorinka?

Why do I need to mix that vibiti with a cutlet?

Why did the cutlet that sichna masa become gray?

If you are trying to boil dry stuffed products from the current and cutlet mass, why should you?

How to save food from ribbons: whole carcasses, portions of meat, from cutlet mass?

Yak vikoristovuvati ribnі kharchovі come in?

Waste from butchering fish with a bone skeleton (all families)

(in% to the gross weight of raw materials)

Zuban

Ice fish

Perch

Blue whiting

Ocean mackerel

STUDENT SURVEY SCHEME

Grigoriev

Demyanenko

Kurushin

Kutnyaya

Hodos

Chernyatieva

Chistyakova

Shvidky

Shkarupa

DECORATION OF DISHES

Lily of onions . Clean and wash cold water large onion. Using a sharp knife, cut small triangles from the center of the onion and separate the onion in two. To make it easier to separate the scales of the bulb from one another, you need to make an incision on the side. Then put the scales into each other so that the sharp ends of the petals of one scale fall into the space between the petals of the previous row. The petals of the resulting lily can be slightly rounded (it is better to do this with scissors). Beautifully lay lettuce leaves and green onions around the flower.

Such onion lilies can be served as an independent snack, or you can decorate with them a salad, herring, fish, boiled potatoes.

Green onion flower.The feathers are cut in the form of a whisk, dipped in a glass of cold water (after cutting along) with the feathers down. At the same time, the feathers twist and form a beautiful flower.

Various decorations can be made from the onion.With a sharp knife, you can cut it in a star-like manner, making an incision on one side to the middle and forming many figured scoops. They are scalded with a weak solution of vinegar and water and filled with vegetable balls. Onion rings can be dipped in ground red pepper or held in milk, breaded in flour and fried in hot butter e.

DECORATION OF DISHES

Bells

Magnolia

Cut off the top from tangerines, lemons, oranges, pickled or pickled apples, remove the pulp by a third with a spoon, make cloves on the edge of the basket. Fill with prunes, lingonberries, cranberries, pickled plums or cherries.

Tomato side dishes

Tomato rose

Egg chamomile

Egg rose ... Cut the blunt end of the egg to a height of 1 cm, remove the yolk. You will get a small stand with a depression. From most of the egg, cut off a round protein in a thin strip 1 cm wide, roll it into a roll. From the remaining protein, cut out several thin slices (petals) from the sides, place them in the recess of the stand, and put a twisted strip of protein in the center.

Cucumber bows

Onion lily

Scallion flower

To make a "twig" from an onion feather, you need to cut a green feather by 2/3 of its width from the base to the very top, then cut the feather from the base on the side of the cuts with a thin knife and unfold it - you get an openwork green "twig".

Beetroot rose. Cut the boiled beets in half vertically. Put the half cut down on a cutting board and cut into thin slices, then put a rose out of them, placing the slices horizontally. Roses can be of different sizes - large and small.

Cabbage leaf garnish... Boil whole cabbage leaves, cut off the thickened vein, roll each leaf into a small bag or tube, fill with various appetizers, lay beautifully on a dish, decorate with vegetables and herbs.

Jellied Vegetables Decorations... You can fill in various vegetables, both boiled and canned, except for boiled beets. It is good to use red peppers, herbs, boiled and pickled mushrooms, green peas.

Cut vegetables into cubes, strips, cubes. Put everything in rows, matching in color, in small metal molds or plastic cups, pour jelly, put in the refrigerator.

Before serving, remove the molds from the refrigerator, place for a few seconds in hot water, shake out the jellied vegetables on a plate. Use to decorate fish or meat dishes.

Curly knife and special devices from carrots, cucumbers or radishes, you can easily make a bell or a rose, from onions and tomatoes - a tulip, lily, lily of the valley, from cucumber and radish - a garland or rope, from carrots and beets - stars and much more.

Citrus fruits are used to decorate dishes.... With a curly knife, you need to make cuts on the peel of a lemon or orange, then cut into thin slices. Lemon is used to decorate fish products. You can decorate them with sandwiches, pates.

Oranges are used to decorate poultry products and sandwiches. When serving cocktails or soft drinks the edge of the glass can be decorated with orange slices.

You can decorate the product with small round radishes, sprinkling them with slides. "Tulips" and "fans" are cut from oblong radishes, and "cones" are cut from round radishes. You can grate the radishes, sprinkle them on a green lettuce leaf and decorate the dish.

Beautiful decorations for dishes can be made from cucumber... Strips are applied to the cucumber with a curly knife, cut into slices, cut them in half and get various decorations. Cucumbers can be cut lengthwise into thin slices and made into ribbons, rolled into rolls. From the ends of the cucumber, you can cut "bells", etc. The cucumber can be cut in half lengthwise and cut each half into thin slices, laying them in a fan on a platter. Small cucumbers are divided into two "flowers" with a sharp knife. You can cut baskets from thick cucumbers and fill them with small round radishes. From solid canned cucumbers you can make the same decorations as with fresh ones. Cucumber can be used to decorate meat dishes and sandwiches if there is no lemon.

Tomatoes are cut into slices, slicesetc. From a tomato, you can cut off the "lid", take out the middle with a teaspoon, fill it with salad and close the "lid". You can drip sour cream on the "lid" - you get a "fly agaric". Amanita can be made from a steep egg and tomato. Stuffed tomatoes used to decorate meat dishes.

From carrots boiled in salt water with the addition of vinegar, you can cut ribbons, balls, spirals, stars, gears, etc. You can cut carrots into cubes, cubes. Boiled beets can be used to decorate herring dishes.

A good decoration for various dishes and salads can be Bell pepper ... It can be cut into circles, slices of various shapes.

Meat and fish dishes, sandwiches, matching salads, decorated with whole small mushrooms: butter mushrooms, boletus mushrooms, champignons look beautiful.

Eggs are used to decorate salads and sandwiches. They can be cut into slices with a vegetable knife, into circles - with a special egg cutter, etc. You can put a pea of ​​black pepper in the middle of an egg circle, sprinkle the egg with ground red pepper or chopped herbs.

It is very easy to prepare a "flower" for a salad. To do this, zigzag cuts must be made in the middle of a hard-boiled egg with the tip of a thin and sharp knife. Egg halves are easily separated. The same flower can be made from radish.

Various decorations can be made from the onion... With a sharp knife, you can cut it in a star-like manner, making an incision on one side to the middle and forming many figured scoops. They are scalded with a weak solution of vinegar and water and filled with vegetable balls. Onion rings can be dipped in ground red pepper or soaked in milk, breaded in flour and fried in hot butter.

It goes well with many dishes parsley, celery, dill... A bunch of greenery from several branches can be an independent decoration. Hot dishes can be garnished with finely chopped green onions, bunch of lettuce leaves, or chopped strips, etc.

Whipped butter can be used to garnish stuffed fish, beef rolls, etc.

A number of flour and other products can be served on paper napkins. At the edges of folded paper napkins, any pattern is cut with scissors, punctures are applied with a needle in the form of patterns, after which the finished napkin is unrolled. These napkins can be put on a dish under the culinary product.

Bells easy to make from boiled carrots, beets, salted or fresh cucumbers... Cut off the top of the vegetable so that you get a pointed cone, and, without breaking this shape, cut off a thin layer 1.5-2 cm wide: one circle - one conical cap, then the next. Turn the cap upside down, put an oblong piece of another vegetable in the middle - the bell is ready. Place on a platter 2-3 times together or distribute snacks one at a time between the slices.

Magnolia can be made from tomato, carrot, beet or apple. Cut across in the middle, but not in a straight line, but toothed, while the knife must necessarily reach the middle (core). When the line closes, separate the halves, you get two flowers.

Fresh or green pickled tomato baskets... Cut off the top from the tomatoes, remove a third of the pulp with a spoon, cut the teeth along the edges of the basket. Fill the baskets with vegetables, cut into small cubes and seasoned with mayonnaise or salad dressing.

Various fruit baskets... Cut off the top from tangerines, lemons, oranges, pickled or pickled apples, remove the pulp by a third with a spoon, make cloves on the edge of the basket. Fill in

Tomato side dishes... Cut a small tomato lengthwise into circles, not completely. Then push these circles apart with your hands, giving the shape of a flower. Place an olive or green peas in the center of the flower. Arrange with salads, meat or fish dishes.

Make shallow cuts on the tomato and fix slices of fresh cucumbers in them, you can use green tomatoes and carrot slices.

Tomato rose... Take two tomatoes. Put one tomato with the stalk down, make cuts on top of four sides, leaving about 1 cm uncut in height. Pry the middle of the tomato with a knife and remove. You get 4 petals. From the second tomato, starting from the stalk, remove the skin with a knife in a strip 1.5-2 cm wide. Twist this strip and place it in the middle of an uncut tomato. Put parsley or celery nearby.

Egg chamomile ... The sharp end of a hard-boiled egg, cut off, cut down, cut the protein into thin slices. Move the slices apart with your hands, giving the appearance of a chamomile, remove the yolk. In the middle of the petals, put a circle of carrots or yolk, around - parsley, celery.

Rose from an egg. Cut the blunt end of the egg to a height of 1 cm, remove the yolk. You will get a small stand with a depression. From most of the egg, cut off a round protein in a thin strip 1 cm wide, roll it into a roll. From the remaining protein, cut out several thin slices (petals) from the sides, place them in the recess of the stand, and put a twisted strip of protein in the center.

Cucumber bows... Cut the cucumber lengthwise into thin strips, fold each in half. Place two strips opposite each other to form a bow. You can put carrots, radishes, onions on top.

Onion lily... Peel and wash a large onion with cold water. Using a sharp knife, cut small triangles from the center of the onion and separate the onion in two. To make it easier to separate the scales of the bulb from one another, you need to make an incision on the side. Then put the scales into each other so that the sharp ends of the petals of one scale fall into the space between the petals of the previous row. The petals of the resulting lily can be slightly rounded (it is better to do this with scissors). Beautifully lay lettuce leaves and green onions around the flower.

Such onion lilies can be served as an independent appetizer, or you can decorate with them a salad, herring, fish, boiled potatoes.

Scallion flower... The feathers are cut in the form of a whisk, dipped in a glass of cold water (after cutting along) with the feathers down. At the same time, the feathers twist and form a beautiful flower.

To make a "twig" from an onion feather, you need to cut a green feather by 2/3 of its width from the base to the very top, then cut the feather from the base on the side of the cuts with a thin knife and unfold it - you get an openwork green "twig".

Beetroot rose ... Cut the boiled beets in half vertically. Put the half cut down on a cutting board and cut into thin slices, then put a rose out of them, placing the slices horizontally. Roses can be of different sizes - large and small.

SHRIMB BUTTERFLIES

This decoration looks good on dishes with salads, appetizers, seafood pates or cucumber slices served as a snack.
Make a cut along each shrimp and remove the vein.

Lay the shrimp on its side and use a small but sharp knife to cut it in half lengthways from chest to tail, being careful not to crush it. Process all shrimp this way.

Unfold the cut shrimp with its tail outward so that it resembles the silhouette of a butterfly. Sometimes for this you need to slightly press on the shrimp, and the tail will wrap itself to the right place.

Lobster butterflies, used to decorate lobster or crayfish dishes.

Once all the meat has been removed from the lobster, use scissors or a heavy, sharp knife to cut the tail off the shell.

Make a cross-section through the center of the tail, dividing it in two. Remove and discard the center part of the tail so that two symmetrical parts remain. Trim and discard leftover meat and shell bumps. Straighten each part of the tail by pressing with the palm of your hand. Arrange them in a butterfly shape on a serving platter. Break off the ends of the antennae and place between the halves of the butterfly.

TOMATO BUTTERFLIES, used to decorate salads and aromatic dishes... You can use separate slices with notched wedges, you can arrange them in pairs in the shape of a butterfly.

Select ripe, red, strong tomatoes and cut into 8 equal slices. Using a very sharp vegetable knife, cut the skin of the tomato from the bottom to half.

Carefully peel back the skin of each tomato wedge. Place the two wedges with the skin facing each other at an appropriate angle so that they resemble the silhouette of a butterfly. Such butterflies can be used to make a spectacular border for a salad.

LEMON BUTTERFLIES, lemon slices for decoration of dishes. Choose dense lemons with few seeds. Cut into thin slices with a very sharp knife and remove the seeds (you can do the same with limettes or oranges). Decorate fish dishes with lemon slices or arrange around the edges wide dishes, for example with a set of snacks.

Cut two wedges out of a slice of lemon: one larger and one smaller. Throw away the excess. Use thin strips of red bell peppers or red chilli to create a butterfly antennae.

A butterfly can also be made from two halves of a lemon slice, positioning them as shown in the photo. Place the chilli or orange peel tendrils in the center. Lemon butterflies - nice decoration for dessert dishes.

CUCUMBER BORDER, used to decorate dishes. This decoration diversifies the color range of egg, shrimp and meat dishes.

Select cucumbers with thin skin and few seeds. Cut the cucumber in half lengthwise and place the cut side down on a work surface. Cut (not completely) the cucumber into very thin, transverse slices.

After every eighth cut, cut a piece from a cucumber. Repeat this operation with the second half of the cucumber.

Use your fingers to fan each notched wedge and arrange it around the edge of the serving platter as a border.

CARROT SCROLLSare used to decorate dishes.

Peel young tender carrots. Cut off the top. Use a vegetable cutter to cut the carrots into thin strips. Use a cutter of the correct size to prevent them from wrapping.

Roll up the strips of carrots and place them in an ice cube mold - small enough so they don't unwind while you make the rest of the strips.

Fill the rolled strips with water and refrigerate for a few hours to two days. Defrost, drain, dry the strips, and use them to decorate salads, sauces, or cold cuts. You can use scissors to cut thick curls into thinner ones.

CUCUMBER SCREWSare used to decorate dishes.

Select long, tender cucumbers with few seeds. Cut them in half lengthwise. Cut off the tip obliquely. At the same angle, cut (not completely) 7-9 very thin slices.

Lay a piece of cucumber skin side down and cut the skin off the uncut end. Cut along the skin until the other end is about a centimeter. Leave this part uncut.

Turn the cucumber over and fold every other slice inward, leaving the other slices straight. Place the cucumbers in a wide bowl of ice water for several hours. The skin of the cucumber will rise above the pulp, and you will get an unusual-looking decoration for cold meat snacks or seafood dishes.

CARROT CACTUSESare used to decorate dishes.

Peel young carrots and cut in half if they are too long. Place it in a pot of boiling water and cook over low heat for 5 minutes. Drain the water, rinse with running cold water, cool to such a state in which you can pick it up. Using a citrus peeler, cut longitudinal grooves along the entire length.

Use a knife to sharpen one end of the carrot like a pencil. Take a small sharp knife and, holding the carrot with the sharp end down, thinly cut off the layer of carrot pulp at its "edge" with a spiral.

After three turns of the spiral, cut it off and start a new spiral.

Unroll the spiral so that it looks like three flowers Place it in the water so that it does not dry out prematurely. Decorate salads, meats and carrot pudding with cactus-like flowers.

CELERY BRUSHESare used to decorate dishes. A favorite decoration for many salads, cold cuts, fish dishes and sauces.

Separate the celery stalks from the base, rinse well and cut into finger-length pieces. Split each piece in half lengthwise.

Make parallel longitudinal cuts almost all the way to the end, leaving about a quarter of the length of the celery piece intact. It is best to use a sharp, thin-bladed vegetable knife.

Submerge the celery in ice water and let it sit for a few hours or overnight to open the brush. Drain and pat dry before serving. Can be made with celery pieces and double-sided tassels, leaving the center of the piece intact.

LIMETTE BLADESare used to decorate dishes.

In the same way, you can make decorative wedges from lemon or orange. They are used as decoration for pies, desserts, pies, mousses and fish and seafood dishes. Cut the limette in half from the stem to the base.

Lay the fruit cut down and make a small cut in the center with the knife at an angle. Make another notch, symmetrical to the first one, so that the wedges can be removed from the fetus. The knife must be very sharp.

Continue cutting out the wedges, following the line of the first cut and pulling out the finished wedges as you cut them. Leftover lime can be used to decorate drinks or otherwise.

ORANGE WHEELS, are used to decorate various dishes and drinks. Chocolate-free orange castors are good for decorating drinks and salads. With chocolate, they are great with coffee or cold desserts.
Slice grooves on the orange. You can use a citrus zest cutter to help align the teeth of the wheel more evenly.

Cut the orange into slices. If you are going to decorate drinks with it, make a cut towards the center and place the slice on the glass. You can twirl the orange slice slightly by pulling it past the edges of the cut in opposite directions. In this form, it will well decorate salads, duck dishes, meat dishes.

If you want to make chocolate wheels, chop a regular dark chocolate and melt it in a water bath over hot but not boiling water. Spoon a small amount of melted chocolate into the center of the orange slice and spread it evenly with the back of a spoon. Let the chocolate harden. You can cut the slices in half to make them easier to pick up.

TOMATO WINGSare used to decorate dishes.

Slice the tomato longitudinally in half and place the cut side on a cutting board. Make a small diagonal cut on both sides in the center of the tomato and remove the resulting wedge.

Continue making these cuts and removing the wedges until the last two wedges remain. Separate the stalk from them.

Return the tomato half to its original shape and carefully slide the wedges out one after the other so that the wings are formed. Decorate salads and cold meat dishes with tomato wings.

CUP FROM GUAVA , used to decorate dishes.

This method of cutting fruit is called “van dyck”. Melons, lemons, oranges, and tomatoes are often cut in this way. Make a serrated cut through the middle of the fruit.

Gently stretching the fruit at both ends, divide it into 2 halves. Use as decoration for fruit dishes and desserts. Tomatoes cut in this way can be stuffed with rice or potato salad and, sprinkling with herbs and garlic on top bread crumbs, bake - you get a wonderful side dish for meat dishes.

You can make an incision differently, alternating strictly vertical cutting movements with going at an angle. Cut the fruit in this way and divide it into two halves, as in the first case. In the center of the guava, you can put strips of limetta zest.

ONION JUGSare used to decorate dishes.

Take a small onion, peel, rinse and trim the greens. Make a scalloped cut in the middle of the bulb, cutting right through it.

Carefully separate one half from the other by pulling them apart. Place both halves in a bowl of ice water for a few hours or in the refrigerator overnight to open up. The cut onions can be stored in water in the refrigerator for several days.

You can add a few drops of food coloring to the water to color the bulbs. If you want to achieve mixing of two colors, first soak the bulbs in a weak aqueous solution of one dye, then immerse them in a very concentrated solution of the other. Trim the roots and decorate your dishes with onions - they are best for oriental dishes.

LEMON SWANS , lemon slices for decoration of dishes.

Choose a larger lemon (you can process oranges in the same way, decorating pies and cakes with them). Lemon is usually served with roast and fish and seafood dishes. Cut the lemon into slices and cut each slice in two. Make a slit between the pulp and zest; separate the zest along almost the entire length of the wedge, leaving only a small area where the zest will form a single whole with the pulp. It is better to do this with a very sharp knife so that the line is straight.

Fold the zest inward, towards the pulp, like a cup handle. This decoration looks great if you arrange the "swans" in a group, but you can also lay out individual "swans" on the dish. To decorate the drinks, make a cut in the pulp and place the swan on the edge of the glass.

CUCUMBER BOATS, cucumber slices for decorating dishes.

This decoration itself can serve as a wonderful snack. Pick out the smallest, most tender cucumbers. Trim the ends and slice each cucumber into short pieces and each piece in half lengthwise.

Cut a thin, longitudinal slice parallel to the center cut, not completing the cut about a quarter of the length of the cucumber slice. Make a boat cavity in the cucumber, at the same time removing the seeds.

Put red or black caviar in the cavity and peel back the slice - it will become the sail of your boat. Secure it with a cocktail stick or toothpick. Use to garnish cold or hot seafood dishes, or as a stand-alone snack.

"SUNFLOWERS" FROM TOMATOES

Take a small tomato and place it with the stalk down. Cut it into four pieces, about half a centimeter before the stem. Repeat this operation so that you have eight sectors. Carefully cut into the skin with the petals, one petal at a time, bending it almost to the base. In the center of the flower, you can pour a little chopped parsley or seedling onions.

Tomato sunflowers will decorate hot and cold dishes, salads and dipping sauces.

CUCUMBER SPRINGS, cucumber slices for decoration of dishes.

Short springs are a good decoration for cold meat dishes; look good in salads too. Choose small, tender cucumbers with few seeds. Cut them into 7-5 cm pieces, after cutting off the ends. Pierce the center of each piece with a wooden stick.

Keeping a sharp knife at a slight angle, spirally cut the cucumber through to the center, turning the stick along the cut to the end.

Remove the wand and gently pull on one end to create a "spring". The ends can be connected - you get a ring. Cucumber springs can be used to put a border around the dish. You can lay the springs with radish slices for a variety of colors.

CARROT BEAMS, a recipe for decorating dishes.

Select tender, young carrots, cut off the skin and one thin longitudinal layer from them in a thin layer, so that it is more convenient to place them on a horizontal plane for further slicing. Trim the carrots so that they are about the length of your finger. Cut into thin longitudinal slices.

Put 3-4 of these slices on top of each other, cut into matchstick-thick strips. The color will become brighter if the straw is immersed in boiling water for half a minute for blanching. If you want to serve cold tufts, rinse them with cold running water.

Pour boiling water over the onion arrows to soften them, drain and rinse with cold water. Cut the green onions into thin strips. Take a bunch of carrot straws and tie with a strip of green onions. Serve hot with hot vegetable dishes and cold for salads or other appetizers.

ROSES FROM TOMATOESare used to decorate dishes.

Starting at the base of the tomato, spirally cut the skin in one stripe down to the petiole. The thinner this strip is, the more evenly it will wrap. The knife should be sharp and the tomato should be ripe but strong.

Unwind the tomato skin strip in a flat spiral, with the pulp facing down on a work surface. Start unwinding from the end closest to the petiole.

When almost the entire strip is unwound, collect it into a rose, using the wide beginning of the strip as a base and rolling as many "opened petals" from it as possible.

CARROT FRESIA, recipe for the design of dishes.

Select young, tender carrots and cut the skin off with a thin layer. Hold the carrot with the pointed end down. Using a sharp knife, carefully so as not to cut off the whole piece, make an incision towards the "top" of the carrot in the form of a petal. Repeat this operation three more times so that you get a 4-5 petal flower.

Holding the knife slightly at an angle, apply slight pressure to separate the finished flower from the carrot. In the beginning, you will have to insure each petal so as not to cut it, but, with practice, you can easily do this operation with one light movement of the knife.

Continue making flowers from carrots until there are enough of them for a whole inflorescence. To make the color of the carrots brighter, boil the "flowers" for 1 minute in boiling water, then drain and rinse well under cold running water.

FLOWERS FROM REDISare used to decorate dishes.

Wash the red radish; you can leave one leaf. Trim the root and scrape off the root hairs from the bottom of the root vegetable. To make a tulip, hold the radish in one hand, and in the other, take a sharp knife and cut the skin with a thin layer in the form of a petal, without cutting to the end. Make five of these petals.

Roses are made in a similar way, only the root is cut higher, so that a white circle is formed at the top of the rose, and there should be 3-4 shorter petals. The petals should be evenly spaced around the circumference of the radish.

Dip radish roses in ice cold water and they will open. If you are making a lot of these roses, use a large pot of ice water, otherwise they won't have enough room to open up.

Radish roses can be used to decorate cold meat dishes, salads and sandwiches; they can also be eaten as a stand-alone snack dipped in a sauce.

TOMATO ROSE, a recipe for decorating dishes. When making this decoration that looks good with most meat and oriental dishes, it is important to select strong tomatoes. Cut the tomato in half from the stem to the base. Lay down with the slice down and cut crosswise using a sharp, thin-bladed knife.

Roll one slice into a cone, then wrap another slice. It is easier to do this by placing the future flower upside down on a flat surface. Place the next petals between the already folded ones; continue this operation until the rose reaches the desired size. For a small bud, five petals are enough. Use a slice of hard-boiled egg or a wide spatula to gently turn the rose over, adjusting the shape with your fingers if necessary.

Routing

Table 5 Name of dishes: "Stuffed fish", recipe No. 1

Product name	Gross (gr)	Net (gr)	Output (gr)
Sterlet fish			The entrails are removed from the fish, cleaned of fins, lubricated olive oil, rub with salt, pepper. Cover the baking sheet with foil and lay out the fish. Filling: porcini mushrooms are fried with onions for 3-4 minutes, mixed with boiled rice, salted, pepper. Prepared fish is stuffed with filling, greased with mayonnaise, put in an oven preheated to 180 degrees, baked for 40 minutes. The finished fish is laid out on a dish and decorated with parsley.
Parsley
Porcini mushrooms
Onion
Olive oil

GBOU SPO College of Service Sector No. 32

Routing

Table 6 Name of dishes: "Dorado with Hollandaise sauce" recipe No. 2

Product name	Gross (gr)	Net (gr)	Output (gr)	Cooking technology and presentation of dishes
dorado fillet			Dorado fillets are cut into cubes and salted. The prepared fish is fried in a grill pan with cherry tomatoes. Fry spinach in a grill pan. Dutch sauce: whisk yolks with wine, heat in a water bath, add butter, add salt, pepper, lemon juice, mix.
Egg yolk
Butter
Lemon juice
Cherry tomatoes
Dry white wine

Technological schemes

Fig 1

Rice. 2

Conclusion

As a result of the work carried out, the goal was achieved: we analyzed the existing assortment of complex fish dishes, based on the research, we examined the assortment and technology of their preparation.

While working on the course work, the following tasks were completed and disassembled: the relevance was proved, the position of complex fish dishes was considered. The main assortment was also developed, the types of raw materials, equipment and inventory, the main methods of preparation were considered.

Information given term paper can be used when organizing in a restaurant " Fish day". For example, take the assortment as a basis for creating a restaurant menu, for banquets and weddings.

fish dish food