Catering technologist higher education. The role of the profession of technologist in production

Complete food provides a person with normal development, growth, full-fledged activity, helps to adapt to changing conditions and influences. external environment, fight infections, provides active longevity. That is why the development of the scientific foundations of nutrition, the expansion of the range of food products and the improvement of their quality is very relevant.

The subject of the course "Technology of products Catering"are the technologies of semi-finished and finished culinary products at public catering establishments; physical, chemical and biochemical processes occurring in products during their culinary processing; methods of managing technological processes in order to obtain high-quality culinary products.

The objective of the course is to systematically familiarize future process engineers with all the stages, methods and techniques of processing products and the physical and chemical changes that occur in them, as a result of which they acquire new organoleptic properties inherent in finished culinary products.

Interdisciplinary connections with other disciplines. The basis for studying the discipline is the knowledge acquired by students in the study of general education and a number of related general technical and special disciplines.

During the processing of products and the production of finished products, a number of chemical processes occur: hydrolysis of disaccharides, caramelization of sugars, oxidation of fats, etc. Most culinary processes are colloidal: coagulation of proteins (when meat, fish, eggs are heated), obtaining stable emulsions (many sauces) , getting foam (whipping cream, proteins, etc.), aging jellies (staling baked goods, cereals, separating liquids from kissels, jelly), adsorption (clarification of broths). Knowledge of chemistry is necessary to manage numerous processes in food preparation and to control the quality of raw materials and finished products.

Data on the composition and consumer properties of products, which the student receives when studying the course of commodity science of food products, allow the technologist to correctly solve the problem rational use raw materials and serve as important criteria for the justification and organization of technological processes.

Recommendations of nutritional physiology are necessary for the organization of rational nutrition. They take into account the needs for irreplaceable nutritional factors of various contingents of the population, and make it possible to use products in a differentiated way. Academician I. P. Pavlov said that physiological data put forward a new point of view regarding the comparative value of nutrients. It is not enough to know how many proteins, fats, carbohydrates and other substances are contained in food. It is practically important to compare different forms of cooking the same food (boiled and fried meat, hard-boiled and soft-boiled eggs, etc.).

The most important indicator of food quality is its safety for the consumer. Knowledge and observance of the rules of food hygiene and sanitation ensure the manufacture of sanitary-safe products and allow you to establish a strict sanitary regime at catering establishments.

The processing of raw materials, the preparation of culinary products are associated with the operation of complex mechanical, thermal and refrigeration equipment, which requires the knowledge of the technologist obtained in the cycle of technical disciplines.

The discipline "Technology of catering products" is directly related to such disciplines as the economics of catering and the organization of production and service. The study of these disciplines is an indispensable condition for the proper organization of production and increasing its economic efficiency, rational use of the material and technical base and labor resources, and reducing the cost of production. Catering specialists constantly communicate with consumers, and the organization of service depends on their general culture, knowledge of psychology, and ethics.

Catering enterprises receive from enterprises Food Industry not only raw materials, but also semi-finished products of varying degrees of readiness. Food industry enterprises have workshops for the production of culinary products suitable for direct consumption: chips, ready-made sauces (mayonnaise, ketchup, etc.), soup concentrates, meat, fish, vegetable culinary products, frozen dishes, etc. Acquaintance with technologies used in the food industry, with special types of equipment will improve technological processes at catering establishments.

Cooking technology is based on the achievements of the science of nutrition, on the traditions of folk cuisine, the experience of professional chefs

At any public catering enterprise there is a person who is responsible for absolutely all processes occurring in production. There is a big burden on his shoulders, but he fulfills his duties with honor.

The profession of a technologist involves not only hard work, but also endless possibilities for the implementation of new ideas and undertakings, the flight of creative imagination, as well as great prospects for career growth.

Professional responsibilities

The description of the duties of a technologist will take a lot of lines, since every year more and more new ones are added to them. Previously, there were fewer requirements for catering establishments than today. Therefore, the presence of a technologist on each of them was optional. Recipes have not changed over the years, the introduction of new dishes was practically not carried out. The chefs simply prepared according to the established schemes, and the head of production was engaged in paperwork.

In the modern world, in the conditions of fierce competition, one cannot do without a technologist, since it depends on him how popular a cafe, canteen, restaurant will become popular among consumers, and what income they will bring.

The main responsibilities of a technologist or catering engineer include:

• development of new dishes and preparation of technological cards for them;
• scheduling the work of all workshops in production;
• product quality control;
• study of the market of public catering services;
• distribution of responsibilities among staff;
• study and implementation of new technologies;
• control of the serviceability of equipment and the availability of the necessary inventory;
• organizing the supply of raw materials for production;
• work with the documentation;
• control of observance of norms of sanitation and hygiene;
• organization of banquets and presentations;
• development of a plan for the reconstruction of production shops.

Education

You can study to be a technologist at a college or technical school. The process can take three to five years. At the same time, initially you need to get the specialty of a cook and pastry chef, and only then you can become a technologist. Without knowledge of recipes, the principle of cooking, training in this profession will be inappropriate. At the end of a special educational institution, the fifth category is assigned. After that, it will be possible to work as a technologist or manager. production in any catering establishment (restaurant, cafe, canteen), as well as in meat processing plants, canning factories, fish processing plants, dairies, shops for the production of semi-finished products.

In addition to the peculiarities of cooking, future technologists and catering engineers study such subjects as:

• nutritional physiology;
• microbiology;
• sanitation and hygiene;
• overseas service;
• chemistry (organic, inorganic, analytical and physical colloid);
• biochemistry;
• organization of enterprises;
• processes and devices;
• equipment;
• commodity science;
• management;
• marketing;
• fundamentals of economics;
• standardization and metrology;
• psychology of business relations.

An engineer-technologist becomes after graduating from a higher educational institution. The amount of knowledge gained in this case will be much larger, but it will also take 5-6 years to master the profession. After graduating from a university, process engineers can not only work in their specialty, but also engage in teaching activities. In addition, they will be glad to see them in laboratories at large plants and factories as research workers.

The curriculum, in addition to the above subjects, includes such disciplines as engineering graphics, heat engineering, electrical engineering, theoretical mechanics. At the end educational process a process engineer receives the title of a cook of the sixth category.

Work and career

Without experience, it will be quite difficult to organize the work of a public catering enterprise. Therefore, even with an education, in a small cafe or restaurant, a specialist first has to show his professional skills by working as a cook. Having shown sufficient initiative and zeal in work in a relatively short time, you can become a chef and technologist in one person. Over time, such a specialist can grow to the manager or director of a company operating in the field of catering.

In large enterprises, a novice process engineer will first have to be an assistant to a more experienced colleague. Then after he proceeds to the independent performance of his immediate duties. Climbing up career ladder, you can become a chief technologist, production manager, deputy director or director of an enterprise.

The main advantage of the work of a technologist is the opportunity to do what you love, while receiving a decent salary. An important fact: you have to deal with learning and improving skills all your life, discovering new horizons and introducing innovative ideas.

Another positive point is the high demand for technicians and process engineers due to the opening of a large number of cafes, restaurants, supermarkets, meat, poultry, and fish processing shops.

Personal qualities

To work in any public catering enterprise, you must have certain personal qualities. A process engineer must have an excellent memory, pronounced creative abilities, and excellent aesthetic taste. Sociability and the ability to find reasonable compromises are needed to maintain a friendly atmosphere in the team. Nevertheless, the technologist and engineer must be as demanding as possible to subordinates. The ability to think quickly and creatively will come in handy in case of force majeure.

An engineer or technologist must have a highly developed sensitivity to the subtlest shades of smell and taste. The ability to visually determine how much a product weighs is highly valued. The presence of organizational skills will allow you to easily establish the flawless work of all shops of a public catering enterprise.

Another main criterion for the professionalism of a process engineer is excellent physical endurance, since in order to achieve good results, he often has to work overtime, stay on his feet or in a sitting position for a long time, stay in rooms with high or low temperatures, as well as in places with high temperatures. humidity. Therefore, people with diseases of the cardiovascular, digestive system, musculoskeletal system and respiratory organs are advised to opt for another specialty. Persons who have a source of chronic infection in the body are strictly prohibited from working at a public catering establishment.

In order to become a true professional in your field, you should give yourself completely to work. You need to exchange experience with colleagues, read articles, follow the latest in the cooking and confectionery industry on the Internet, subscribe to specialized publications, attend exhibitions and professional competitions - then the result will not keep you waiting!

19.02.10 Technology of catering products

The art of feeding beautifully is no different from
other visual arts.
It is akin to music, poetry or painting...
Andreas Rosy

Technology of catering products- a very interesting, and most importantly, modern specialty. And this is despite the fact that the program has been implemented by Russian colleges and technical schools for more than 50 years. The catering industry is changing rapidly. Now it is not only cafes, restaurants and grocery stores. Completely new formats of public catering have appeared: fast foods, confectionery cafes, mini-cafe factories, coffee shops, steakhouses, national restaurants, pizzerias and sushi bars, auto-buffets and home cafes. Various grocery stores are opening: from boutiques to super- and hypermarkets. All this diversity requires appropriate personnel - catering technologists, so the specialty "Technology of catering products" does not lose its popularity.

Who is a catering technologist?

The specialty "Technology of public catering products" can be obtained at the GBPOU RK "Yalta Economics and Technology College". Lectures and practical classes are conducted by experienced teachers. New educational technologies are actively used: imitation firms, business games that will not let students get bored. Students of this specialty gain practical skills by doing internships in the best restaurants and cafes of Greater Yalta. College graduates work at various catering establishments (bars, restaurants, pizzerias, pancake shops, cafes, etc.) as technologists, production managers, shop supervisors, foremen, and cooks. With the acquisition of experience, the technologist can also work in regulatory bodies, in departments of the production market in the city administration. Graduates get the opportunity to engage in independent business, open their own business in the hospitality industry (cafes, restaurants, canteens).
general characteristics specialist: determines the quality of products, calculates their quantity to obtain ready meals; composes the menu; distributes duties between cooks and supervises their work; Responsible for the serviceability of equipment and the quality of prepared dishes.
Requirements for the individual characteristics of a specialist: visual, olfactory and taste sensitivity; propensity to analyze and forecast; visual-effective thinking; figurative memory; Creative skills; aesthetic taste; accuracy; exactingness; sociability.
Medical contraindications: pronounced diseases of the organs of vision and hearing; infectious diseases; skin and venereal diseases; diseases of the sense organs; violation of the musculoskeletal system, central nervous system; violation of the vestibular apparatus; colds and cardiovascular diseases.
Pros of the profession: constant demand in the labor market, relatively high salary, authoritative position in catering.
Cons of the profession: high responsibility for the results of the work of other people (cooks, confectioners); responsibility for the results of inspections by supervisory authorities: Rospotrebnadzor, Vetnadzor, certification bodies, State Trade Inspectorate in terms of technology, etc.
Personal qualities :
high sensitivity to shades of smells and tastes;
correct color differentiation;
good volumetric and linear eye;
tactile sensitivity;
good memory (short-term, long-term, visual);
high level of distribution and switching of attention;
cleanliness;
emotional stability;
Creative skills;
aesthetic taste;
accuracy;
exactingness;
sociability;
organizational skills;
a responsibility;
physical endurance;
honesty, decency.

Professional training requirements

Normative term for mastering the main professional educational program of secondary vocational education:

Basic training (graduate qualification - technician-technologist):
* for full-time education:
- based on the main general education- 3 years 10 months;
- on the basis of secondary (complete) general education - 2 years 10 months;
* for part-time education:
- on the basis of secondary (complete) general education - 3 years 10 months;

No matter how the world changes
people will always cook and trade,
and in GBPOU RK "Yalta
economic and technological
college" you will receive
specialty that will
feed you for life!

Field Practice Report

on professional module PM 07. "Performance of work in one or more professions of workers, positions of employees"

(by profession 16675 Cook)

Specialty: 260807 Technology of catering products

Explanatory note.

The purpose of the field trip– consolidation of theoretical knowledge gained in the process of training in professional module 07.

Performance of work in one or more professions of workers, positions of employees (by profession 16675 Cook); mastering production skills at a public catering enterprise

The main tasks of the practice:
- get acquainted with the production processes at the public catering enterprise as a whole and at individual production sites;
- master the technology of production of semi-finished products of various degrees of readiness, various dishes, drinks, culinary products;
- familiarize yourself with the rules of safety, sanitation and personal hygiene of employees of a public catering enterprise

1. General characteristics of catering establishments……………………
2. Organization of warehouse operations at the enterprise…………………….
3. Production of semi-finished products and finished products……………………………
3.1. Technological process of production of semi-finished products and organization of work of blank sections……………………………………………………….
3.2. Organization of the technological process and cooking in the pre-cooking area…………………………………………………………………
4. Organization of customer service……………………………………………

MINISTRY OF EDUCATION OF THE KOMI REPUBLIC

KOMI REPUBLICAS YOSZOS VELODAN MINISTRY

STATE PROFESSIONAL EDUCATIONAL INSTITUTION

"SYKTYVKAR TRADE AND TECHNOLOGICAL COLLEGE"

"VUZASOMÖ YES TECHNOLOGYÖ VELODAN SYKTYVKARSA TECHNIKUM"

UJSIKASÖ VELÖDAN KANMU INSTITUTION

Field Practice Report

according to the professional module PM 07. "Performance of work in one or more professions of workers, positions of employees"

(by profession 16675 Cook)

Specialty: 260807 Technology of catering products

Completed by: student of the TOP-31 group,

Checked by: N.R. Ulanova

Syktyvkar

Introduction………………………………………………………………………………

General characteristics of a public catering enterprise……………………

Organization of warehouse work at the enterprise…………………….

Production of semi-finished and finished products……………………………

Technological process of production of semi-finished products and organization of work of blank sections……………………………………………………….

Organization of the technological process and cooking in the pre-cooking area…………………………………………………………………

Organization of customer service…………………………………………

Conclusion………………………………………………………………………….

INTRODUCTION

A cafe is a public catering enterprise intended for organizing the recreation of consumers. The range of products sold is limited compared to the restaurant. It sells branded, custom-made dishes, flour confectionery, drinks, purchased goods. Dishes are mostly simple cooking, an extended range of hot drinks (tea, coffee, milk, chocolate, etc.).

In accordance with GOST R 50762 - 2007 “Catering services. Classification of public catering establishments "cafe distinguish:

by the range of products sold - cafe - ice cream, cafe - confectionery, cafe - dairy;

according to the contingent of consumers - youth cafe, children's cafe;

according to the method of service - self-service, service by waiters.

Cafes are not divided into classes, so the range of dishes depends on the specialization of the cafe.

Most cafes are public enterprises of the second category and operate on a self-service basis. Their trading floors are equipped with two- and four-place tables, at which they take food while sitting; or high round, triangular tables, at which they take food while standing.

The waiter service cafe has signature, custom-made dishes on its menu, but mostly fast food.

In cafes of the highest and first category, as well as in evening and youth cafes, visitors are served by waiters. Appropriate alcoholic drinks are sold here.

Creating a menu for a cafe starts with hot drinks, then cold drinks, flour confectionery, hot dishes, cold dishes.

The cafe is designed for visitors to relax, so great importance has the design of the trading floor with decorative elements, lighting, color scheme. The furniture is standard lightweight construction, the tables must have a polyester coating. From tableware, metal stainless steel, porcelain, faience, glass are used.

This paper discusses the organization of the technological process of preparing culinary products and serving visitors in the Vitamin Café.

The purpose of the internship is to consolidate the theoretical knowledge gained in the process of training in the professional module 07. Performing work in one or more professions of workers, positions of employees (by profession 16675 Cook); mastering production skills at the catering enterprise cafe "Vitamin".

The main tasks of the practice:

To get acquainted with the production processes at the enterprise cafe "Vitamin" as a whole and at individual production sites;

To master the technology of production of semi-finished products of various degrees of readiness, various dishes, drinks, culinary products in the Vitamin Café;

To study technological equipment, inventory and tools at a public catering enterprise;

Familiarize yourself with the rules of safety, sanitation and personal hygiene of employees of a public catering enterprise;

Develop proposals aimed at improving the technological process, improving the quality of culinary products, expanding the range in the Vitamin Café.

1.GENERAL CHARACTERISTICS OF THE PUBLIC CATERING ENTERPRISE

Type of business: open type cafe.

By the nature of the organization of production: the enterprise cafe "Vitamin" refers to enterprises with a complete technological process of processing products, starting with the receipt and storage of raw materials and ending with the sale of finished products.

Enterprise address: Yuzhnouralsk, Energetikov, 29. This enterprise has a sign indicating its type, name, purpose, information about the mode of operation, and more.

Affiliation to department: public catering.

Feeding contingent: residents of the city.

Opening hours: daily from 9:00 to 18:00, in summer from 9:00 to 21:00

Number of seats in trading floor: 60 seats

Average number of visitors per day: about 40 people.

VITAMIN company, full name: "VITAMIN", LIMITED LIABILITY COMPANY, was registered on March 31, 1992. Cafe "Vitamin" was founded in 2009. The cafe is registered as a small business for an individual entrepreneur Sotnikova T.V.

Cafe services: organization of consumption and sale of ordered dishes of simple preparation, as well as a variety of hot (coffee, tea, cocoa) and cold (juices, water) drinks, flour culinary products, sweet dishes; weddings, anniversaries, family dinners, memorial dinners.

Planning basis: rational placement of all premises in accordance with building codes and cafe design rules; the premises for visitors include a trading floor, a lobby; the hall meets the requirements of modern design, its arrangement is designed to provide visitors with maximum comfort. In building good impression about this institution play lighting, color. In the decoration of the interior of the hall, plastic materials in pastel colors were used.

2. ORGANIZATION OF THE WORK OF WAREHOUSE AT THE ENTERPRISE

Raw materials entering the enterprise are sent to warehouses, where they are stored for a short time. One part of the storage facilities consists of refrigerated chambers for perishable products (meat, fish, poultry, dairy products, fats, etc.); the other - from unrefrigerated pantries for dry products (flour, cereals, sugar, etc.); the third - from special rooms for storing potatoes and other vegetables; There is also a warehouse for storing containers and inventory. Products in warehouses are stored in containers on pallets and racks within the permissible time limits in accordance with sanitary rules.

When storing products, the commodity neighborhood is strictly observed. The release of products from warehouses to production is carried out in accordance with the established schedule, on the basis of invoice requirements. All incoming products have certificates and certificates of quality.

Since the Vitamin cafe is a small catering establishment, it is allowed to store perishable products in a common chamber, but the storage areas for meat, fish and dairy products are demarcated with special racks, shelves that can be easily washed and processed. All products in the common refrigerating chamber are stored in closed containers.

A chest is used to store potatoes and vegetables. Meat and meat products are stored in a refrigerator.

Frozen and chilled poultry is stored in the container in which it came from suppliers. The shelf life is the same as for meat.

Chilled offal can be stored for no more than 12 hours, frozen - 24 hours. Smoked meats are stored in refrigerated chambers for up to 20 days.

The shelf life of boiled sausages and with the addition of offal is no more than 48 hours. For meat sausages, the shelf life in the presence of cold is no more than 48 hours (in the absence of refrigeration chambers, storage and sale are not allowed).

Chilled large fish is stored in refrigerators for up to 2 days, frozen fish - in the container in which it was received (in baskets, barrels or boxes). The shelf life of frozen fish in refrigerated chambers with temperatures up to 2 ° C is up to 3 days.

Dairy products are stored at a temperature of 0 to 8 °C and a relative humidity of 80 to 85%. Butter is stored in containers or bars wrapped in parchment and placed on clean shelves (separately from cheese and other pungent products). Shelf life in refrigerated chambers - up to 10 days, in glaciers - up to 5 days.

Eggs are stored in containers or on trays at a temperature of 2 °C.

3. PRODUCTION OF SEMI-FINISHED AND FINISHED PRODUCTS

3.1. TECHNOLOGICAL PROCESS OF PRODUCTION OF SEMI-FINISHED PRODUCTS AND ORGANIZATION OF THE WORK OF PREPARING SITES

At this enterprise with an average capacity of the trading floor, the processing of meat, poultry and offal and fish is concentrated in one workshop, as well as the processing of all vegetables. The enterprise has a non-workshop structure: separate workplaces for the preparation of semi-finished products are allocated in the kitchen.

This cafe works on semi-finished products, is supplied with natural, breaded and minced meat semi-finished products.

For the preparation of natural semi-finished products, the meat is cut into portions without any additional processing. Breaded semi-finished products, unlike natural ones, are lightly beaten after cutting into portions to loosen the meat and breaded in breadcrumbs. For the preparation of chopped semi-finished products, minced meat is used, to which spices and bread are added. The enterprise is supplied with semi-finished products from the store "Vitamin", "Ariant", "Ravis". Production tables are also used for cutting portioned and small-sized semi-finished products. Cutting, beating and breading portioned semi-finished products are performed on production tables, where cutting boards, baking sheets and trays are placed, and on the table there is a small box for spices and dial scales.

In front of the table on the wall, technological maps, norms for meat waste and the output of semi-finished products are hung out. Prepared semi-finished products are placed in the refrigerator using trays.

For the preparation of semi-finished products from minced meat, a chef's workplace is equipped, taking into account the operations for preparing minced meat, dosing, shaping semi-finished products: trays with cutlet mass and breading, containers for soaking bread, a meat grinder are installed.

A separate technological section is also provided for the processing of vegetables. In this cafe, several technological processes are performed in parallel. Separate workplaces were organized for processing potatoes, as well as root crops, cabbage, herbs, and onions.

In the organization of jobs in this area, the sequence of all operations of the technological process is ensured. So, a worker engaged in the processing of potatoes first rinses the potatoes, then subjectes them to mechanical cleaning and then additional cleaning. To sort (calibrate) tubers by quality and size, sizing machines are used, which reduces waste during machine cleaning of potatoes and root crops.

The sorting and cleaning of vegetables is carried out on production tables. The top sheet is removed from the white cabbage, which, together with the stalks and other waste, is poured into a container intended for this purpose. At the workplace, to the left of the worker, there are vegetables intended for processing and cleaning, to the right - containers for peeled vegetables. If the vegetables need to be washed after cleaning, then for this purpose they use baths with inserted mesh, large colanders and other equipment. When peeling onions, the blade of a knife for peeling and chopping onions is moistened with a stream of running water. Peeled and washed vegetables are cut into strips, sticks, cubes in vegetable cutters or manually. Vegetables are also processed by hand in cases where it is necessary to cut them into the shape of barrels, pears, etc.; use the medium and small knives of the chef's troika. To obtain balls and nuts from peeled potatoes and root crops, special recesses are used.

Washed and cleaned greens are processed at a special workplace - a table, to the left of which there is a tray with greens.

A special line is organized for the preparation of cold dishes and snacks, sandwiches, sweet dishes, cold soups. Cold dishes, snacks, salads are prepared immediately before being released to consumers. At the same time, the demand for finished products is strictly taken into account. Technological conditions of production require equipping this area with a refrigerated cabinet.

The design of cold dishes and snacks, giving them an attractive appearance depends on the combination of colors of the products, their skillful cutting, and the location of the components of the dish.

Jellies, mousses, compotes, canned and fresh fruits, ice cream with fruit and jam, whipped cream, as well as milkshakes, etc. are sold in the cafe from sweet dishes. For their manufacture, tools and devices are used: juicers, trays, molds, knife blades , devices for laying out dishes, tongs. At the workplace of a cook preparing sweet dishes, there is a production table, scales, various utensils, a device for rubbing fruits, berries, whipping mousses, creams, sambuca.

There is a clear distinction between the production of dishes from raw and boiled vegetables, as well as from meat and fish. This applies, first of all, to such processes as cutting raw and boiled vegetables; combination of components of salads, vinaigrettes; whipping mousse, sambuca, sour cream; portioning of cold dishes and snacks, cold soups, sweet dishes and cold drinks.

For cutting bread, butter and gastronomic products into portions, a machine for cutting cheese, sausage, ham is used. Sliced ​​products are stored in refrigerators.

Mechanical culinary processing of raw materials and preparation of semi-finished products

Primary processing of vegetables

The processing of potatoes and root crops consists of the following operations: sorting - washing - cleaning - additional cleaning (tubers) - cutting. Cabbage processing: sorting - removing - washing from caterpillars - let the water drain - cutting.

The bottom, neck are removed from onions, dry scales are removed, washed with cold water. Sliced ​​onion: rings, half rings, slice, crumb.

Cabbage processing:

white-headed - remove the upper and contaminated leaves. If there are caterpillars, then the cabbage is kept in cold, salty, acidified water, then allowed to drain.

colored - processed as well as white and separated into inflorescences.

Greenery processing: rotten and dried leaves are removed, washed, dried.

Salted, pickled mushrooms are drained of brine, sorted by size if salted are washed warm water, sour cold.

Table 1

Assortment of produced vegetable semi-finished products

Primary processing of fish

Processing of fish with a bone skeleton consists of: cleaning from scales - removing the head - removing fins - gutting - washing - preparing semi-finished products.

Cutting a whole fish with a head: thawing, removing scales, removing fins, removing entrails.

Cutting of layered fish: thawing, removal of scales, removal of fins, tail, removal of the head, gutting, flattening.

Cutting fish into fillets with skin without bones: thawing, removal of scales, removal of fins, tail, removal of the head, gutting, plastination, removal of the spine, preparation of a semi-finished product.

Cutting fish into clean fillets: thawing, removing scales, removing fins, tail, removing the head, gutting, plaiting, removing the backbone, removing the skin, preparing a semi-finished product.

Primary processing of meat, poultry

Mechanical processing of meat: defrosting, cleaning from dirt and marks, washing with warm water, washing with cold water, drying, cutting carcasses into parts, deboning, trimming, cleaning large-sized semi-finished products, preparing semi-finished products for heat treatment (portioned, small-sized, chopped).

Preparation of chopped natural mass from meat: meat, bacon, onion, passed through a meat grinder, salt, pepper, egg are added, mixed, beaten, semi-finished products are made. Beefsteaks, schnitzels, meatballs, kebabs are prepared from natural chopped mass.

Poultry processing: defrosting, singeing, removing the head, neck, legs, wings, gutting, washing, drying.

Preparing carcasses for heat treatment: dressings:

- “into the pocket” - skin incisions are made on the abdomen of the carcass and the legs are inserted into them, covering the cervical opening with the skin from the neck.

- “in the muff” - an incision is made on the skin between the pulp and tendons and the leg is inserted into the leg.

table 2

Assortment of processed semi-finished products from fish, meat, poultry

3.2. ORGANIZATION OF THE TECHNOLOGICAL PROCESS AND COOKING OF DISHES IN THE CONTRACT PLACE

In the kitchen, they also heat treat products and semi-finished products, cook broths, prepare soups, sauces, side dishes, main courses, bake flour culinary products - pies, pies, etc., used as a side dish for first courses, and also perform heat treatment of products for cold and sweet dishes. Cooked semi-finished products in the areas of processing vegetables, meat, poultry, fish are subjected to heat treatment.

The main types of equipment: stove, ovens, deep fryer, refrigerated cabinets, as well as production tables and racks.

Separately allocated area for the production of flour products. For the preparation of dough products, a production table is installed. At the workplace there are wooden rolling pins, as well as various devices that facilitate rolling out the dough.

Vegetables for the preparation of dressing soups are sautéed in saucepans, and in small quantities.

The sequence of operations when cooking soups is as follows: cooking broths (on the stove), straining them, cooking meat and poultry, preparing food components of dishes, stewing beets (for borscht), sautéing vegetables and tomato puree in saucepans. Stewed beets and browned vegetables are stored in refrigerators and used as orders are received from visitors.

The temperature of the first courses sold to consumers must be at least 75˚С.

4. ORGANIZATION OF SERVICE FOR VISITORS

There is a bar in the cafe in the trading floor, where the sale of purchased goods and wine and vodka products is carried out, provided by qualified service personnel in conditions of an increased level of comfort, combined with leisure activities.

The speed, clarity, culture of service in a restaurant largely depends on the proper organization of work, the mode of work of waiters.

The company uses an individual method of service, in which all functions from taking an order to paying with a visitor are performed by one waiter serving 3-4 tables at the same time. The waiter begins the working day with the arrangement and setting of tables in the trading floor.

The completion of preparation for service is the preliminary table setting, which creates an atmosphere of hospitality, complements the interior of the cafe and contributes to faster service to visitors.

When laying tables, the following sequence is observed: first, plates are placed on the tables, then cutlery is placed, and glassware is arranged. Finish serving by setting napkins and arranging cutlery for spices and ashtrays.

Preliminary serving includes only the items necessary in all cases: a pie plate, a snack plate, cutlery or snack utensils, a napkin, a spice device, a glass. After placing on all tables, they begin to lay out the devices, laying them on a tray covered with a napkin.

basis labor activity waiter is communicating with visitors.

Orders should be taken as soon as visitors make a choice. The waiter must be on the alert and not miss the signs indicating the readiness of visitors to make an order. You can't make them wait. They begin to take an order from the guest sitting to the right of the host of the feast, and move from guest to guest counterclockwise. Last of all, they take an order from the owner of the table. After accepting the order, repeat it to the guests to make sure it is recorded correctly.

To fulfill the orders of visitors as quickly and accurately as possible, as well as to avoid confusion in the ordered dishes, the waiter needs to record information. After taking the order, the waiter must inform the kitchen what dishes should be prepared (taking into account special requests, if any), then follow which of the guests to serve what according to their order, and draw up an invoice in such a way that it is clearly visible what is ordered and how much does it cost.

Table setting adjustments. This means supplementing the pre-serving according to the guest's order. This procedure is carried out after the order is accepted and sent to the kitchen. Table setting is complemented with cutlery and utensils up to the main course.

First, the waiter prepares cutlery for each dish for each guest up to the main course. Then he begins to lay out the cutlery from the guest sitting to the right of the owner, and goes around the table counterclockwise. If you need to replace an unnecessary device, then first remove it from the table, and then put the necessary device in its place.

If a visitor orders an additional salad or one is served automatically as a side dish to any dish, it should be placed on the table so that the guest is comfortable and the table is not overloaded. Such a salad should be prepared from small pieces that do not need to be cut. Only a salad fork is served with it.

The salad fork is placed to the left of the main fork, parallel to it. Usually, additional salads are placed on the table just before the main course is served.

Dessert cutlery is usually placed on the table after the main course is removed. If the dessert set was placed on the table as part of the executive serving, then before serving the dessert, the waiter must move it, placing it in front of the visitor.

Using a serving plate. A serving plate is a dinner plate covered with a folded napkin. It is used to transfer all small items to or from the table when serving visitors - appliances, salt shakers, etc.

Serving plates should always be at hand. In no case is it unacceptable for a waiter to carry cutlery in his hands.

The calculation of the cost of purchased products is carried out through the cash register.

CONCLUSION

During the internship, I achieved its main goal and implemented the following tasks:

practical skills and abilities were formed in the conditions of production on the basis of the theoretical knowledge gained in PM 07. Performing work in one or more professions of workers, positions of employees (by profession 16675 Cook) and on the basis of performing various duties inherent in my future professional activity;

got acquainted with the production processes at the enterprise as a whole and in individual production areas;

acquired practical skills in cooking various dishes, production planning, efficient use of technological equipment;

studied the rules of personal hygiene and sanitation at the enterprise;

reviewed the structure of the enterprise, production processes and carried out the collection of data for the preparation of a report on production practices.

Suggestions for improving the work of the enterprise cafe "Vitamin":

During the internship, a shortage of personnel was revealed.

In my opinion, it is necessary to increase wages, to facilitate the search for qualified food service workers.

Organize an incentive program to encourage employees of the enterprise.

One of the most important directions in the development of public catering is to improve the quality of products and the level of customer service.

Cafe "Vitamin" is a public catering establishment that provides visitors with a wide range of dishes, takeaway products, as well as wine and vodka, juices, mineral water, chocolate and other purchased goods. A high level of service is combined with the organization of visitors' recreation (music, video, TV programs). The products of the cafe "Vitamin" are distinguished by high quality of preparation, modern direction of decorating dishes and the use of new types of raw materials, polite service, which is confirmed by a large number of positive reviews in the offer book.

The cafe organizes receptions, family celebrations, banquets, themed evenings, memorial dinners. The largest number visitors observed in summer period and holidays.

Visitors are served by a waiter, meals and drinks are prepared by highly qualified chefs.

The cafe has a convenient road access.

LIST OF USED LITERATURE

1. GOST 50764-95 "Catering services, general requirements".
2. GOST 50762 - 95 “Public catering. Enterprise classifications.
3. GOST 50935 - 96 “Public catering. Service requirements
   staff."
4. Ost 28-1-95 “Public catering. production requirement
   staff."
5. SP 2.3.6. 1079 - 01 Sanitary and epidemiological requirements for public catering organizations for the manufacture and defense of food products and industrial raw materials.
6. Usov V.V. Organization of production and service at enterprises, public catering./VV Usov. M.: Prof. Arr. Publisher, 2002
7. Kucher L.S. Shkuratova L.M. Organization of service at catering establishments./ L.S.Kucher, L.M.Shkuratova. Moscow: Business Literature. 2002
8. Cooking: theoretical basis professional activity (Text): Textbook: In 2 hours / O.M. Solovieva, G.K. Mironova, A.P. Yelepin. - M.: Akademkniga / Textbook, 2007. - Part 2: 205 p.: ill.
9. Shcheglov N.T. Gotvoronsky K.L. Technological equipment of public catering and trade enterprises: A textbook for secondary vocational schools / N. T. Shcheglov, K. L. Gotvoronsky. Moscow: Business Literature. 2001
10. Collection of recipes for dishes and culinary products for public catering establishments M .: Khlebprodinform-2001
11. Directory of the head of a public catering enterprise M .: Light

industry and consumer services. 2000

11. Nikulenkova T.T. Designing public catering establishments M.: Kolos 2000

original document?

The main stages of the technological process of production of public catering products.

1) Goals. Subject. Tasks of the discipline.

2) Stages of the technological process of production.

3) Classification of catering products.

1) food service technology- a technical discipline that studies the rational preparation of culinary products in a mass production environment.

The purpose of the discipline is acquiring knowledge about the technological processes of processing raw materials, preparing, designing and dispensing culinary products, assessing their quality and safety.

The subject of the discipline are:

Technology of production of semi-finished products and finished products at catering establishments;

Physical - chemical and biochemical processes occurring in products during heat treatment;

Requirements for the quality of culinary products;

Ways to control technological processes.

Discipline tasks:

Ensuring the quality and safety of culinary products;

Production of culinary products balanced in terms of the main nutritional factors (in terms of protein-amino acid, carbohydrate, fat, mineral, vitamin compositions);

Ensuring good digestion of food by giving it a good taste and aroma, appearance;

Reducing waste and loss of nutrients during the culinary processing of products;

Use of low-waste and waste-free technologies;

Maximum mechanization and automation of production processes. Reducing the cost of manual labor, energy and materials.

Interdisciplinary connections with other disciplines:

Chemistry - is necessary in order to manage numerous processes in the preparation of food and control the quality of raw materials and finished products.

During the processing of products and the production of finished products, a number of chemical processes occur: hydrolysis of disaccharides, caramelization of sugars, oxidation of fats, etc.

Most of the processes are colloidal: coagulation of proteins (when meat, fish, eggs are heated), obtaining stable emulsions (many sauces), obtaining foam (whipping cream), aging of jellies (hardening of baked goods), syneresis (separation of liquid from kissels, jelly), adsorption (clarification of broths);

Commodity science of food products - allows the technologist to correctly solve the problem of rational use of raw materials and serves as an important criterion for substantiating and organizing technological processes, allows you to know about the composition and consumer properties of the product;

Product safety (sanitary and food hygiene) - its knowledge and compliance with the rules of food hygiene and sanitation ensure the manufacture of sanitary-safe products and establish a strict sanitary regime at catering establishments;

Economics of public catering and organization of production and service;

Ethics and aesthetics;

Psychology;

Equipment for catering establishments.

2) General stages of the technological process:

1. Reception of food raw materials and foodstuffs.

The initial raw materials in the technological processes of public catering enterprises are:

a) Fresh potatoes, vegetables, herbs, fruits, berries, citrus melons, live and chilled fish, game birds, etc.

b) industrial processing products: cereals, flour, pasta, mayonnaise, canned cucumbers, fermented milk products, gastronomic products, granulated sugar, sausages, etc.

Food raw materials and food products must comply with standards and hygienic requirements in quantity and be accompanied by documents certifying their quality.

It is forbidden to take:

1) food raw materials and food products without documents confirming their quality and safety;

2) Meat and meat products of all farm animals without stamps and veterinary certificates;

3) Fish, crayfish, poultry without a veterinary certificate;

4) not gutted poultry (kromedici);

5) Eggs with a contaminated shell, with a fight, cracks, smudges;

6) Duck and goose eggs;

7) Canned food with a breach of tightness cans, bombed, cans with rust, deformed, without a label, expired;

8) Cereals, flour and other dry products infected with pests;

9) Fresh fruits and vegetables with signs of rot;

10) Mushrooms are inedible, non-cultivated edible, wormy, crumpled;

11) Food products with an expired shelf life and signs of poor quality;

12) Homemade products.

Containers and packaging of incoming food products must be intact, not damaged or contaminated.

2. Transportation food raw materials and products.

In accordance with the current sanitary epidemiological rules, the transportation of raw materials and food products should be carried out by special clean transport, for which, in the prescribed manner, a sanitary passport must be obtained, issued by the local sanitary and epidemiological supervision authority. The vehicle must be specialized.

The inner surface of the body must be lined with stainless sheet metal. Body doors must be tightly closed and be provided with locks to prevent accidental opening while driving.

A part-time driver of a motor vehicle can be a freight forwarder and a worker for the movement of goods.

In this case, the driver must have a personal sanitary book.

For the transportation of food products, special transport of two types is used:

1) with an isothermal body;

2) with a refrigerated body.

The duration of transportation of food products in isothermal bodies should not exceed two hours, including loading and unloading operations.

The duration of transportation of food products in refrigerated bodies is not limited.

3. Storage of raw materials and products.

Dry products - flour, sugar, cereals, pasta, tea, confectionery, etc. Store in dry, well-ventilated rooms at a temperature of about 20 ° C and a relative humidity of 70-75%. The content in dry products varies: sugar - 0.1%, starch - up to 20%.

Meat, meat products, poultry and fish are stored in refrigerated chambers at a temperature of 0 to 5°C and a relative humidity of 90-95%. The chamber is equipped with racks, hangers with hooks for storing meat products in a suspended state.

Chilled meat in carcasses, half-carcasses and quarters at a temperature of 0 to 5°C can be stored for up to 5 days.

Chilled poultry meat can be stored for no more than 2-3 days.

In freezers, meat is stored at a temperature of about -10°C.

Dairy products, fats, meat and fish gastronomy, eggs, cheeses are stored in refrigerators at a temperature of 5°C and a relative humidity of 85-90%. All food products are stored separately from each other.

Frozen food products are stored in low-temperature refrigerators at a temperature of -15°C.

Bread, flour, confectionery and bakery products are stored in separate rooms at the factory, products with cream in refrigerators from 12 to 24 hours at a temperature of 0-5 ° C, products with custard store no more than 6 hours.

4. Mechanical and hydromechanical processing of raw materials and preparation of culinary semi-finished products.

The ultimate goal of mechanical and hydromechanical processing of raw materials is to obtain semi-finished products intended for heat treatment and cooking of dishes and culinary products.

All stages are carried out in the blank shops:

Unpacking;

Defrosting is a hydromechanical treatment in which the raw material restores allproperties lost during freezing.

Defrosting is carried out in two ways:

a) in the air

b) in water.

depending on the type of raw material.

The end of defrosting is determined if the temperature in the thickness rises to -1°C;

Sorting

Purpose: selection of high-quality raw materials;

Calibration

Purpose: Calibration is necessary to separate specimens of the same size;

Washing - removal of dirt and mechanical particles;

Separation of inedible and nutritionally low-value parts (cleaning, post-cleaning).

Purpose: increasing the nutritional value of raw materials;

Grinding;

Breading of meat, fish and vegetable semi-finished products.

5. Heat treatment of semi-finished products and preparation of ready-made food.

During heat treatment, the temperature in the thickness of the raw material or semi-finished product reaches a temperature of 80 ° C and above;

6. Storage of prepared food.

Temperature conditions for storage of prepared food are regulated sanitary regulations, according to which the temperature of cold snacks and cold sweet dishes when released to consumers should be 12-14 ° C. Hot soups and drinks 75°C. Meat, vegetable and other hot dishes 65°C. For the storage of prepared food, they are used: cold snacks are stored in refrigerated counters and display cabinets, soups - on air food warmers, hot drinks in thermostats.

Food remaining unsold in exceptional cases is quickly cooled and stored at a temperature of 2-4 ° C, no more than 18 hours.

7. Organization of food intake

Mass feeding systems:

The principle of the buffet - they set a fixed fee for entering the hall, where the visitor, on the principle of self-service, selects snacks, dishes and drinks for himself.

Preliminary table setting and table setting - used when catering for individual groups, in cases where it is necessary to serve a large number of people in a short time.

Free choice in the hall with subsequent settlement

3) Classification of catering products.

Public catering products are divided into:

1) Culinary products:

1. Semi-finished products;

2. Cold and hot snacks;

3. Soups;

4. Potato dishes and side dishes;

5. Dishes and side dishes from vegetables and mushrooms;

6. Dishes and side dishes from cereals, legumes and pasta;

7. Meat and offal dishes;

8. Dishes from fish and non-fish raw materials from the sea;

9. Poultry, game and rabbit dishes;

10. Dishes from eggs and cottage cheese;

11. Hot and cold drinks;

12. Cold dishes;

13. Flour and sweet dishes;

14. Flour culinary products.

2) Flour culinary, confectionery and bakery products - rolls, biscuit, sand, custard cakes.

Methods and techniques of thermal cooking.

1) Methods and techniques of thermal cooking;

2) Principles of formulating.

1) As a result of thermal culinary treatment, the temperature of the product rises to 80-100 0 C. And in the surface layer during frying up to 120-130 0 C. Under the action of thermal energy, complex physical and chemical processes occur in the product.

I. A method based on surface heating (the product is in contact with the heating surface). Of practical importance are the temperature of the product, the temperature of the heat-conducting medium, the duration of the heating of the product, the specific power of the thermal apparatus and the possibility of smooth regulation of the heat flux density from the source of thermal energy to the product being heated. The duration of heat treatment depends on the properties of the product, its temperature and the temperature of the heating medium (fish and meat - temperature 80-100 0 C, cereals and pasta, etc. about 100 0 C).

1. Cooking in a liquid medium with full immersion product into liquid.

The ratio of water and product during cooking (hydraulic module), the initial temperature of the liquid and the boiling mode depends on the type of product. The quantitative ratio of solids during and cooking decreases, because. they move on Wednesday. The energy supply to the cooking medium is carried out in two stages:

a) Maximum heating;

b) After boiling the liquid - minimal heating - to maintain a quiet boiling mode (the integrity of the product is not violated).

When cooking potatoes, vegetables and meat, the prepared products are poured with hot or cold water so that the water covers the product by 1-2 cm. Hydromodulus 1:1.5. Pieces of fish are poured with hot water, brought to a boil and boiled at a temperature of 90-95 0 C, without boiling. Whole fish, stuffed, fillets and pieces of sturgeon fish are poured with cold water. Shrimps, lobsters, lobsters, crayfish, pasta, dumplings, dumplings are placed in boiling salted water. With hydronic ratio 5:6.

When cooking multi-component soups, after laying raw foods in a boiling broth, the temperature drops.

Briefly boiling food in water for 2-10 minutes is called blanching or boiled until tender. The hydraulic module is high.

2. Cooking food in a humid saturated steam environment.

It is carried out in steam chambers equipped with an automatic steam generator. Temperature at atmospheric pressure steam 105-107 0 С. At pressure up to 120 kPa - 120 0 С.

Steam cooking has the following advantages:

1) The product does not deform, less dissolved substances pass into the condensate from the product. This method widely used in dietary and preventive nutrition ( combi steamer).

3. Admission of products.

It is carried out in a closed space, in which there is water 10-30% by weight of the product and wet saturated steam formed during the heating process. When poaching, a smaller part of the product is in water, and a large part is in a steam environment. The temperature is about 100 0 C. The duration of poaching is close to the duration of cooking. Hydraulic module 0.1:0.3.

4. Extinguishing products.

As well as priming, it is carried out in a closed space in a steam-water environment. The difference is a higher hydromodulus (0.3:0.5). The duration is 10 - 20% longer than with boiling and poaching.

Quenching - heat treatment in a small amount of water.

Products when stewing can be stewed in sauces.

5. Frying foods with a small amount of fat (5 - 8% by weight of the product).

Represents dry heating of a product. The surface of the product is in contact with fat heated to 150 - 160 0 С.

To bring semi-finished products to culinary readiness, one of the following methods is used:

Semi-finished products are fried on an open surface on both sides, after which, if necessary, they are fried in an oven for 5-7 minutes at 250 - 270 0 С;

The container with the semi-finished product will be placed in the oven and fried without turning over;

6. Frying food with full immersion in fat (deep frying).

use electric fryer. When deep-fried, the mass of the semi-finished product should not exceed 50-80 grams. The ratio between fat and product should be 4:1. Frying fat is heated to 170-180 0 C, the product is fried on it for 3-5 minutes. At the same time, the temperature in the thickness of the product reaches 85 - 100 0 C, and in the surface layer 120-130 0 C - a crispy crust is formed. A prerequisite for deep-frying is that the product must be dry.

7. Frying products in semi-deep fat (breezing).

It is used for frying chickens and game with whole carcasses and half carcasses, followed by roasting in an oven. For frying, high-quality animal fats or ghee are used. Product ratio 3:1. Heated up to 160-170°С. Fried carcasses are placed on baking sheets with their backs down and placed in an oven with a temperature of 250-270 ° C for 15-20 minutes.

8. Frying foods without fat.

Used for the preparation of portioned meat products (steaks). Portion pieces of natural meat are leveled in thickness up to 5-8 mm, salted, peppered, placed on a frying surface heated to 160-170 ° C and fried for 3-4 minutes on both sides.

9. Baking.

For baking, an oven heated to 280 ° C is used. Readiness, dishes are determined by a golden crust.

10. Baking.

It is used for preparing culinary products from dough. The baked product is placed on confectionery sheets or functional containers. Small pieces are baked for 8-10 minutes at 230-240°C. Larger ones (kulebyaki, pies) 30-40 minutes at a temperature of 220-230°C.

11. Temperature control prepared food.

Temperature control necessary for current food storage. Water and air bain-marie are used, which ensure the maintenance of the temperature of soups at the level of 85°C, the temperature of other dishes up to 65°C for two hours.

12. Sauteing.

Auxiliary method of thermal cooking. Shredded products heated on fat at 120-130°C. Vegetables are sautéed either until done or half done. When the product is sautéed, flavoring and aromatic substances pass into fat (fat retains (fixes) them). Anhydrous fats are used for sautéing flour:

Without changing the color of the flour (white sauces, some soups).

Deeper heating of the flour to a yellow color of different shades (red sauces).

II. A heat treatment method based on the use of IR radiation.

The radiation energy is converted into thermal energy and is transferred to the lower layers of the product up to the central region. The temperature of the deep layers of the product reaches 80-85°C, and the surface layer 130°C. What contributes to the formation of a colored crispy crust on the surface of the product, i.e. IR-radiation processing is a frying (grills with skewers, barbecues on coals, woods).

III. The method of heat treatment of products by volumetric heating (high frequency currents).

Thermal energy spreads spontaneously throughout the product, as a result of which it heats up to 100°C in a few minutes. However, the product does not reach culinary readiness. In this regard, microwave devices are more efficient when heating cooked, chilled and frozen food.

IV. Combined way .

Each method of thermal cooking has certain disadvantages. Therefore, surface heating is combined with volumetric heating, microwave heating and infrared heating, etc.

2. The collection of technical standards is the main document for public catering establishments. Published in several volumes. Each collection of recipes has a table of contents, which indicates the groups of dishes that are presented in this collection. Each group of dishes is divided into subgroups. At the beginning of each group, a brief description of each group of dishes is given.

Recipe: Each recipe is assigned a number specifically for this collection of recipes. Next in bold is the name of the dish. Under the name are the ingredients that are part of this dish.

I - layout of products for cooking in a restaurant;

II - laying out products for cooking in a cafe;

III - the layout of dishes for cooking in canteens.

The quality of the products is declining.

Under the numbers there is a division into the mass of products Gross (mass of crude raw materials) and the mass of products Net (mass of purified raw materials).

When working with a collection of technical standards, it is necessary to look at the footnotes.

Under the line of the recipe, the yield of the dish is indicated per serving or per 1000 gr. (soups, broths, sauces, side dishes, and some other types of cereals), taking into account the added components.

Under the layout is indicated brief technology cooking.

The collections of recipes do not always indicate the rate of salt and spices, so you need to look at the table "Salt and spices consumption in cooking."

The table "The duration of the heat treatment of some products" indicates the time during which this or that product is cooked.

Also in the collections of technical standards there is a table "Interchangeability of products in the preparation of dishes."

Soup technology.

1) Organization of the soup department of the hot shop.

2) Classification of soups.

3) Soups on broths and goods.

4) Milk soups.

5) Soups are cold.

6) Sweet soups.

1) For the preparation of soups at the POP, a separate soup shop or soup departments of the hot shop are provided. The workshop must be equipped and equipped with the necessary inventory.

Type of heating: gas, electricity, steam.

Soups stimulate the appetite and activate the activity of the digestive glands.

Soups are not high in calories. However, the nutritional value is increased by the addition of vegetables enriching soups with vitamins, minerals and dietary fiber.

Products for the preparation of soups must comply with the requirements of regulatory documentation (RD) and technical documentation (TD).

The output of soups is 500, 400, 300 and 250 grams.

2) Soups according to the serving temperature are divided into:

1. Hot (all soups on broths and broths, dairy, filling) - serving temperature 75-85 ° С.

2. Cold (okroshka on bread kvass) - serving temperature 14°C.

3. Sweet soups (on fruit and berry broths) - can be both cold and hot. Hot sweet soups are prepared only in the autumn-winter period, and cold ones in the autumn-winter and spring-autumn periods.

Soups by the nature of the basis are divided on the :

1. Soups on broths and broths:

a) dressing soups (hodgepodge, borscht, cabbage soup, with potatoes, vegetables, stews);

b) clear soups (broth with croutons, dumplings, meatballs, fish soup);

c) puree-like (vegetable, meat, liver). The consistency is homogeneous, puree.

2. Milk soups - cooked in milk (whole, skimmed, reconstituted) with pasta, cereals, potatoes, mushrooms.

3. Cold soups are prepared with kvass, whey, kefir, chilled broth (cold borscht, beetroot, okroshka, botvinniki).

4. Sweet soups - prepared on fruit and berry broths with the addition of starch.

The general technological scheme for the preparation of soups:

1. Mechanical and culinary processing of products (cleaning, cleaning, cutting).

2. Preparation of individual components (sautéing, priming).

3. Connection in a certain sequence with a liquid base.

4. Bringing to taste (addition of spices, salt).

5. Storage on a food warmer until the moment of sale (temperature 75°С - hot dishes, 14°С - cold dishes).

pasta is bad retain their shape and this also reduces the duration of their storage. Filling, puree and clear soups are stored at 75°C for no more than 2 hours. Filling soups and dairy soups with pasta at a temperature of 75 ° C no more than 0.5 - 0.7 hours.

6. Release of ready meals.

3) Broths are made from bones, meat and bones, poultry, fish, and decoctions from vegetables, mushrooms, legumes and pasta are also used.

3.1. Filling soups:

Feature: the presence of browned vegetables. Browned tomato puree is added to many soups. Sometimes, cabbage soup and borscht are seasoned with flour sautéing (to give the necessary viscosity).

The organoleptic properties of the first courses deteriorate during their storage on food warmers, so the cooking technology provides for the separate preparation and storage of some components.

As they are sold, new portions of the soup are prepared.

Preparation of components:

1. Bone: bones are used: beef - articular heads of tubular bones, thoracic, vertebral and sacral; pork and lamb - chest, vertebral, pelvic, tubular and sacral.

The bones are crushed into pieces 5-7 cm long. Beef bones of young animals and pork are fried before cooking. Prepared bones are poured with cold water. Bring to a boil removing foam and fat and cook at a low boil for 3.5 - 4 hours (beef) and 2 - 3 hours (pork and lamb).

Fat is periodically removed. 30 - 40 minutes before the end of cooking, parsley roots, roasted without fat, carrots and onions, salt are placed in the broth. The boiled broth must be filtered.

2. Meat - bone: bones are first boiled, meat (pieces weighing 1.5–2 kg) are placed in the broth, taking into account the simultaneous readiness of meat and bones. Boil beef for 2-2.5 hours, lamb and pork for 1.5-2 hours. The boiled meat is taken out, and the broth is filtered.

3. Broth from poultry: boiled from bones, offal and whole carcasses. Chopped bones and carcasses tucked into the "pocket" are poured with cold water, brought to a boil. Remove the foam and fat and cook until tender at a low boil. The broth is filtered. Baked roots are added 30-40 minutes before the end of cooking.

4. Fish broth: boiled from fish waste, heads without gills are used, eyes are also removed from large fish. Large heads and vertebral bones are cut into pieces, poured with cold water, brought to a boil, foam and fat are removed, and boiled at a low boil. Parsley root and onions are added to the broth, the broth is filtered. The heads of fish of the sturgeon family are boiled for about one hour, they are taken out, the pulp is separated, and the cartilage is boiled for another hour, one and a half, poured, brought to a boil, stored on a food warmer until vacation.

5. Mushroom decoction: boiled from dried mushrooms, mushrooms are poured with cold water for 10-15 minutes, washed, poured with cold water (1: 7). Leave to swell for 3-4 hours, take out, wash, boil in the same water but filtered. The boiled mushrooms are washed again, and the broth is carefully filtered.

Braised cabbage: sauerkraut is subjected to mechanicalcooking, pour water or broth, add a little fat, tomato puree, stew for 1.5 - 2.5 hours. For cabbage soup, cabbage is stewed to a reddish color for 3-4 hours.

Passivated flour: the flour is heated so that its color does not change or acquire a light yellow tint, cooled, diluted with a small amount of broth, stirred, boiled for 5-10 minutes and filtered. Soups are seasoned 5-10 minutes before the end of cooking.

Sautéed vegetables: vegetables are cut and sautéed in saucepans, laid in a layer no more than 40 mm high, with the addition of 15% fat. Vegetables are recommended to be sautéed separately. Onions and carrots in a small amount can be sautéed in one bowl. First, onions for 5 minutes, then carrots and heated for another 15 minutes.

Pickled cucumbers poached:coarse-skinned cucumbers with large seeds are peeled, de-seeded, chopped and stewed in broth for 15 minutes. Add to soups at the end of cooking.

Stewed beets: cut, poured with water or broth (15-20% of the beet weight), add vinegar, tomato puree, fat and stew for 20-30 minutes (young beets), and up to 1-1.5 hours (old beets) .Before the end of the quenching, the beets are combined with the passaged roots and brought to readiness along with the beets. To speed up the process, beets can be stewed without vinegar, and tomato and vinegar can be added only 10 minutes before they are ready.

Beetroot paint: chopped or grated beets are poured with water or broth in a ratio of ½. Vinegar is added, brought to a boil, insisted for 20-30 minutes and filtered.

Sauteed tomato puree: tomato paste before passaging diluted with twice the amount of water.

General rules for preparing dressing soups:

For most soups, vegetables are chopped or cut to match the shape of other foods. When cooking soups, products are placed in a boiling broth, brought to a boil. Then use the minimum heat.

First, products are placed in the broth, the reaction of the medium of which is close to neutral and brought to readiness, and before the end of cooking, sauerkraut, pickled cucumbers subjected to thermal cooking are introduced.

Some products give dark broths (red beans) or with a bluish tint (pearl barley), so they are boiled separately and then introduced into the broth.

Spices are added to soups 5-10 minutes before the end of cooking.

Cooked soups can withstand 10-15 minutes without boiling so that the fat floats and becomes transparent.

When on vacation, put chopped pieces of meat in a plate or soup bowl, pour a portion of soup, add sour cream without stirring if provided by the recipe and sprinkle finely chopped parsley or dill. You can add beetroot paint to borscht.

Assortment of dressing soups:

Borscht: for cooking, cabbage is placed in boiling broth and boiled, then sautéed roots are added, potatoes, if available according to the recipe, stewed beets, in addition, borscht can be seasoned with flour sautéing. Add spices for 10-15 minutes. Vegetables are chopped, beets are cut into strips.

Shchi: cabbage is put into the boiling broth, after boiling, passivated roots, tomato puree or fresh tomatoes, spices are added in 10-15 minutes, you can season with flour passivation. Vegetables are cut either into slices or chopped, cabbage is cut into strips, checkers.

Pickles: vegetables are chopped,cut potatoes into cubes or slices, cucumbers into rhombuses orstraws. Pickles can be with cereals.

Potato soups, potato soups with vegetables, cereals, legumes and pasta: typical products are used to prepare this group of soups.

Soups with pasta, homemade noodles, cereals and legumes: carrots and onions and white roots are cut into cubes or strips.Easy boiled pasta deformed so they are boiled in small portions.

Solyanki: sauteed onions with tomato puree, stewed pickles, a set of meat products, capers with brine, spices are placed in the boiling broth and boiled for 5-10 minutes. On vacation, olives, olives, sour cream, chopped parsley, lemon slices peeled are added.

3.2. Soups are purees.

Puree-like soups are a homogeneous mashed mass with the consistency of thick cream.

General cooking scheme:

The products included in the composition must be brought to readiness and crushed. Various methods of thermal cooking are used: boiling, frying, poaching.

Before the end of the heat treatment, passivated onions, roots are added to the main product and brought to softening. The products brought to readiness are turned into a puree mass, for this they are passed through a mashing machine.

Poultry, game, liver are crushed with a meat grinder, and then passed through a mashing machine.

The most time-consuming to make soups - mashed cereals (some of the cereals are not crushed).

To prepare the liquid base of the soup, flour passivation (fatty) is diluted with hot broth or broth, in which the main product was brought to readiness. Everyone boils.

The amount of flour for making passivation ranges from 8 to 40 grams per 1000 grams and depends on the rate of laying the main products.

3.3. Soups are transparent.

This group includes soups consisting of a clear broth and a side dish.

Clear or clarified soups are made from traditional broths.

For clarification, a solution of proteins (raw meat extract, egg white extract) is introduced into the finished broth.

For uniform distribution throughout the volume, the broth is stirred and then heated. When heated, the proteins denature and coagulate to form flakes that trap suspended particles, causing it to lighten.

4. Soupy dairy.

Milk soups are prepared with whole or diluted milk with water or from canned milk (powdered milk, condensed milk without sugar).

Soups are cooked with: cereals, pasta, flour products, vegetables.

Whole milk soup production technology:

In the milk brought to a boil, the products subjected to mechanical processing are introduced and boiled until tender. Add salt and sugar before the end of cooking.

Before serving, soups are seasoned with butter.

5. Soups are cold.

Ready-to-eat kvass can serve as a liquid base for cold soups.

To prepare okroshka, hard-boiled yolks are rubbed with sugar, salt, mustard, part of sour cream. The mixture is diluted with kvass. Squirrels are finely chopped. A quarter of the green onions laid down by the recipe are rubbed with salt and added to the prepared liquid base of the soup.

The rest of the dill onions are used when serving. Fresh cucumbers with rough skin and large seeds are peeled, the seeds are removed. All products for okroshka are cut into small cubes or straws.

For beetroot, carrots and beets are cut into cubes or strips, allowed separately (3% vinegar is added to beets). Cool and put in bread kvass. In young beets, tops are used, which are cut into pieces 20-30 millimeters long and boiled separately.

When brought to readiness, a side dish is added: cucumbers, onions, eggs, as well as sour cream and dill.

6. Sweet soups.

Prepared from fresh whole or dried fruits and berries, they are sorted and washed. Apples and pears are peeled and the seed nests are removed, from which decoctions are made.

The fruits are cut into slices or cubes, dried fruits and berries, sorted and washed, sorted by type and soaked to speed up their softening during cooking. For cooking, dried fruits and berries are poured with cold water, and fresh ones are placed in hot water and cook.

Juice and pulp are squeezed out of fresh fruits and berries, poured with water, boiled and filtered.

Cinnamon, cloves, citric acid, citrus zest, etc. are used as flavoring additives.

Sauces.

1) Classification. Preparation of semi-finished products.

2) Hot sauces.

2.1. Sauces in meat broth.

2.2. Sauces in fish broth.

2.3. Sauces on mushroom broth.

2.4. Dairy sauces.

2.5. Sour cream sauces.

2.6. Egg-butter sauces.

3) Cold sauces.

5) Vinegar sauces.

6) Oil mixtures.

1)Classification:

1. According to the supply temperature:

hot;

Cold.

2. By liquid basis:

On broths (bone, meat and bone, chicken, fish), on decoctions (mushroom);

On milk;

On melted butter and vegetable oils;

On sour cream (sour cream sauces);

On vinegar.

3. For the introduction of thickeners:

With thickeners;

No thickeners.

4. By consistency:

Liquid (for serving with dishes and for stewing);

Medium density (for serving with dishes, for baking);

Thick (for stuffing).

5. By color:

Red;

6. According to the technology of preparation:

Basic;

Derivatives.

Preparation of semi-finished products:

Serving temperature 75-80°C. Before sale, they are stored on food warmers. The taste is acquired by adding various spices, and various types of wines are also added.

Semi-finished products:

1) Broths:

a) White broth - prepared from meat and chicken bones. Difference: these broths are more concentrated (1.5 liters of water per 1 kg of bones)

b) Brown broth - the bones are crushed into pieces 5-6 cm long. Articular heads are removed from tubal bones. They are placed on baking sheets and fried to a dark golden color at a temperature of 160-170 ° C in an oven for 1-1.5 hours. Roots are placed 20-30 minutes before the end of frying. Roasted bones and roots are placed in a cauldron, poured with hot water (2.5 - 3 liters per 1 kg of bones) and boiled for 5-6 hours at a slow boil. An hour before the end of cooking, you can put the stems of dill, parsley (not baked roots). The broth is filtered and boiled again for 2-3 minutes.

To obtain a brown concentrated broth Fume - boiled broth is evaporated to 1/8 - 1/10 of the volume. Store for 5-6 days at a temperature of 4-6°C.

c) Fish broth - cook the same way, but more concentrated.

d) Mushroom broth - prepared in the same way as for soups.

2) Sautéed flour.

Flour is added to sauces to give a certain consistency. Raw flour gives sauces an unpleasant stickiness and taste. Dry or fat-free sautéing is prepared by heating the sifted flour with a layer of no more than 5 mm.

Types of passerovka:

Fatty (heated to 120 ° C and warmed up);

Fat free (120°C).

The color should change from white to slightly milky (no color change).

2) Red (flour temperature 150°C).

Color change to light brown.

3) Sautéing vegetables and tomatoes.

Passer various roots. If there is not enough sauces to prepare, then it is allowed to first sauté onions with fat for 3-4 minutes, and then add carrots there and sauté for another 5-6 minutes.

Tomato puree is sautéed with the addition of fat (5-10% of the mass of the tomato).

2) Hot sauces:

2.1. Sauces in meat broth:

Red base sauce:

Flour red passerovka is diluted with brown broth, cooled to 50 ° C. Stir until smooth. Next, pour in the remaining broth. Then browned roots with tomato puree. And cook from 45 minutes to 1 hour. Salt is also added. Before the end of cooking, sugar, ground pepper and bay leaf are added (for 10-15 minutes). The sauce is filtered (rubbed), rubbing the boiled vegetables, and brought to a boil. The finished sauce is seasoned with butter or margarine. Served with cutlet mass, ham, sausages, sausages, etc.

Derivatives of red base sauce:

Various flavors are added to the red main sauce, the ingredients are:

1. Red sauce with wine (Modera sauce);

2. Onion sauce (Miraton);

3. Red sauce with onions and cucumbers (Piquant);

4. Red sauce with roots (for stew);

5. Red sauce with vegetables for meatballs (Greek);

6. Red sauce with tarragon;

7. Sweet and sour sauce (for savory meat dishes).

White base sauce:

The difference is that it is less spicy and more delicate in taste. White sauces are less juicy than red sauces. Therefore, citric acid is added to them during vacation. To prepare the main white sauce, white fat sauté is diluted with white meat broth. Finely chopped browned roots (onion, parsley root) are added and boiled for 25-30 minutes, then the sauce is seasoned with citric acid or lemon, salt, pepper, bay leaf 10-15 minutes before the end of cooking. Filter (wipe), and bring to boiling. Served with boiled meat dishes, stewed poultry, etc.

Derivatives of white base sauce:

In the event that derivatives are prepared, the main sauce is not seasoned with citric acid or lemon. Various ingredients are added to the main sauce:

1. Steam sauce;

2. White sauce with egg (Suprem);

3. White sauce with vegetables;

4. Tomato sauce.

2.2. Fish broth sauces:

Fish Sauce:

White sauces are prepared in fish broth. Their taste is more delicate than meat ones. They are served with boiled and stewed fish dishes.

Range:

1. Fish sauce white main;

2. Steam;

3. Tomato;

4. White wine sauce;

5. White sauce with brine;

6. Tomato sauce with vegetables;

7. Russian sauce;

8. Sailor's sauce;

9. Crayfish sauce.

2.3. Mushroom broth sauces:

Mushroom main sauce:

White fat passivation is diluted with mushroom broth. Cook for 45-60 minutes. Salt, filter. Boiled mushrooms and onions are cut into strips and finely chopped. Onions are passivated. Combine with mushrooms and fry for 5 minutes. Then they are introduced into the strained sauce and boiled for 10-15 minutes. The finished sauce is seasoned with margarine or butter.

Range:

1. Mushroom sauce with tomato;

2. Sweet and sour mushroom sauce.

2.4. Dairy sauces:

Distinguish:

1. Liquid - for serving with dishes (150 g of flour per 1 liter of sauce);

2. Medium density - for baking (100-110g per 1kg of sauce);

3. Thick - for stuffing poultry and game cutlets, etc. (130g flour per 1kg sauce).

Milk sauce:

White fat passivation is diluted with hot milk, boiled for 7-10 minutes, salted, filtered, brought to a boil. Served with vegetable dishes.

Range:

1. Sweet milk sauce;

2. Milk sauce with onions (Subise);

2.5. Sour cream sauces:

Natural sour cream sauce:

Wheat flour is heated at a temperature of 110-120°C without fat. Cooled to 50-60°C and mixed with butter. Sour cream is brought to a boil and gradually poured into the flour passage. Season with salt, pepper, boil for 3-5 minutes. Strain and bring to a boil again.

Sour cream sauce (based on white):

Wheat flour is prepared in the same way as for sour cream, diluted with broth and boiled for 10-15 minutes. Then they are combined with boiled sour cream, salted and boiled for 3-5 minutes. Strain and bring to a boil.

Range:

1. Sauce, sour cream with tomato;

2. Sauce, sour cream with onions;

3. Sauce, sour cream with tomato and onion;

4. Sauce sour cream with horseradish.

2.6. Egg-butter sauces:

Polish sauce:

Chopped hard-boiled eggs, salt, chopped parsley or dill, lemon juice or diluted citric acid are added to melted butter. Sauce is served with boiled fish, cauliflower, white cabbage.

Polish sauce (economical):

To reduce the cost and reduce the energy value, Polish sauce is prepared on the basis of white. Butter, chopped eggs, parsley, citric acid are added to the finished white sauce.

Cracker sauce:

Crackers of white bread are ground, sifted and fried with stirring until golden brown. Butter is melted and heated until it becomes clear and forms a light brown precipitate. The oil is drained from the sediment, fried crackers, salt, citric acid are added.

Dutch Sauce:

The yolks of raw eggs are combined with cold boiled water. Stir in a bowl with a thick bottom. Introduce 1/3 of the butter according to the recipe in a piece, boil in a water bath at a temperature of 75-80 ° C, stirring and whisking slightly until a homogeneous, slightly thickened mass is formed.

After that, the heating is stopped and, continuing to stir, pour in a thin stream, the remaining melted butter. The finished sauce is seasoned with salt, citric acid or lemon juice and filtered.

Types of egg-butter sauces:

1. Non-emulsified(Polish, cracker);

2. emulsified(Dutch).

Assortment of hollandaise sauces:

1. Dutch sauce with mustard (Muttar);

2. Dutch sauce with vinegar (Bearnaise);

3. Dutch sauce with cream (Muslin);

4. Dutch sauce with capers.

3) Cold sauces:

Mayonnaise sauce (Provencal):

Mayonnaises are made from refined oil, mustard, raw egg yolks and vinegar. Egg yolks are pounded with salt and mustard, for emulsification, the oil is poured into the pounded yolks gradually, in a thin stream, with continuous stirring. Vinegar can be added during emulsification, alternating with oil, or at the end when all the oil is emulsified.

Range:

It is obtained by whipping vegetable oil with vinegar, sugar, salt, pepper, and sometimes mustard are added to them. They are emulsions in which vegetable oil is emulsified in a vinegar solution. Served with minced meat, salads.

5) Vinegar sauces:

They have a spicy taste, they are used to prepare cold snacks. Vinegar is better to use wine or fruit.

This group includes: vegetable marinades with and without tomato.

6) Oil blends:

Used for serving hot meat and fish dishes, as well as for making sandwiches. Prepared by rubbing butter with various products.

Green butter - served with a steak.

Technology of culinary products from potatoes, vegetables and mushrooms.

1) Characteristics of raw materials;

2) Hygienic requirements for product quality;

3) Production of semi-finished products;

4) Production of hot appetizers, meals and side dishes.

1) Dishes from potatoes and vegetables have a high nutritional value, due to the significant content of carbohydrates, minerals and vitamins in the bottom.

Dishes from mushrooms are inferior in nutritional value to vegetable dishes. They have a peculiar taste and aroma.

The calorie content of dishes from vegetables and mushrooms is not high, which allows them to be used in dietary and clinical nutrition.

Adding various fats, milk, cottage cheese, sour cream, sauces and other products to dishes can increase their calorie content.

Technological properties of vegetables and mushrooms allow the use various ways heat treatment: boiling, poaching, frying, stewing and baking.

Vegetables are also sautéed, blanched and baked.

Tubers: potatoes, Jerusalem artichoke, sweet potato.

Root vegetables: carrots, beets, turnips, parsley root, radishes.

Cabbage: white, cauliflower, Brussels sprouts.

Onions: onions, garlic, leeks.

Tomato: eggplant, peppers, tomatoes.

Fresh mushrooms: champignons cultivated in special greenhouses, oyster mushrooms, porcini, dried mushrooms, salted mushrooms (only manufactured in production).

2) According to sanitary requirements, fruits and vegetables that are rotten, moldy, affected by pests and diseases, damaged by rodents, insects, insect larvae, as well as those with a sharp foreign smell, including pesticides, are not allowed for sale.

Eggs and larvae of helminths and cysts of intestinal pathogenic protozoa are not allowed in fresh and freshly frozen dining room greens, vegetables.

Peeled potatoes, root crops and other vegetables are recommended to be stored in cold water for no more than two hours to avoid browning and drying.

3) Production of semi-finished products:

Classification:

1. According to the type of vegetables, semi-finished products are divided into groups:

1. Semi-finished products from potatoes;

2. Semi-finished products from root crops;

3. Cabbage vegetables;

4. Onion vegetables;

5. Fruit (tomato, pumpkin, legume, grain) vegetables;

6. Salad;

7. Spinach and dessert vegetables;

8. semi-finished products from mushrooms.

2. According to the processing method:

1. Semi-finished products in the form of raw peeled vegetables and mushrooms;

2. Semi-finished products that have also undergone thermal cooking after mechanical cooking;

Technological scheme for the production of semi-finished products:

1) Sorting of raw materials (calibration);

Purpose: removal of contaminants from the surface of vegetables;

3) Cleaning:

Purpose: removal of low-value layers of the product;

4) Slicing.

4) Production of hot dishes, snacks and side dishes:

I. Hot appetizers :

For the preparation of hot snacks, cooking, stewing and baking are used. They differ from the second hot dishes in a spicier taste, original design and presentation. Hot snacks are prepared immediately before serving, served in small quantities without a side dish, or with those side dishes that are part of the dish. Hot appetizers are served in portioned refractory dishes. Which is placed on plates covered with napkins.

Hot appetizers can be served in vol-au-vents, in baskets or tartlets made from rich or puff pastry.

Range:

1. Spinach English;

2. Mushroom pudding;

3. Mushrooms stewed with tomatoes;

4. Tomatoes stuffed with mushrooms, etc.

II. Hot dishes:

Vegetable dishes are divided into groups:

1. Dishes from boiled vegetables;

2. Dishes from stewed vegetables;

3. Dishes from stewed vegetables;

4. Dishes of fried vegetables;

5. Dishes from baked vegetables.

Mushroom dishes are distinguished:

1. From stewed mushrooms;

2. From fried mushrooms;

3. From baked mushrooms.

Dishes of potatoes, vegetables and mushrooms are served with butter, margarine, sour cream or sauces. When you leave, it is recommended to sprinkle with finely chopped herbs.

II.1. Dishes from boiled vegetables:

Vegetables are boiled in water and steamed. When cooking in water, vegetables are placed in hot or cold salted water (10 g of salt per 1 liter of water). Beets, carrots, and dried green peas are boiled without salt. Since beets and carrots, when cooked in salted water, acquire an unpleasant taste, and green peas do not boil well.

Water is taken in an amount of 0.6-0.7 liters per 1 kg of vegetables so that it covers them by no more than 1-1.5 cm. When the liquid boils, the heat is reduced and the vegetables are cooked until cooked: potatoes 30 minutes, carrots 25 minutes, beets 1.5 hours.

Canned vegetables in jars are heated together with the broth, which is then drained.

Range:

1. Steamed vegetables;

2. Boiled potatoes: put the peeled potatoes into the cauldron with a layer of no more than 50 mm, pour boiling water, salt, cover with a lid, and cook until almost cooked. Then the water is drained, and the potatoes are dried by heating it without water for 5-7 minutes. And steam the potatoes until tender.

3. Potatoes in milk;

4. Mashed potatoes;

5. Boiled cabbage;

6. Peas or vegetable beans;

7. Spinach puree with egg.

II.2. Dishes from stewed vegetables:

Carrots, pumpkin, turnips, etc. are simmered. Vegetables for stewing are placed in dishes with a layer of no more than 50 mm. Slices of cabbage in one row. For 1 kg of vegetables, take 0.2-0.3 liters of liquid.

Let vegetables in a bowl with a closed lid.

The duration of the seasoning of various types of vegetables is: beets 30 minutes, carrots, pumpkins, zucchini - 15-20 minutes, cabbage - 30 minutes.

Can also be cooked in microwave ovens.

Range:

1. Vegetables in milk or sour cream sauce.

II.3. Dishes from stewed vegetables and mushrooms:

Cabbage is stewed raw, potatoes, zucchini and pumpkin are cut and fried. Carrots, onions, sauté before stewing. beets, cauliflower and green peas are boiled. Mushrooms are fried. Prepared vegetables are stewed in broth or sauce with spices.

Range:

1. Braised cabbage;

2. Beets stewed in sour cream or sauce;

3. Vegetable stew;

4. Mushrooms with potatoes.

II.4. Fried vegetables and mushrooms:

Roast vegetables raw or pre-boiled. In addition, products from vegetable, cutlet mass are fried.

Methods for frying vegetables and mushrooms:

a) In a frying pan with a little fat (5-8%):

Heat it up to 150-160°C. Then vegetables are fried;

b) Deep frying (1:4);

c) Roasting in ovens.

Range:

1. Fried potatoes;

2. Fried cabbage;

3. Schnitzel from cabbage;

4. Potato, cabbage, carrot and beet cutlets;

5. Zrazy potato;

6. Potato croquettes;

7. Fried tomatoes, eggplant, zucchini and pumpkins, etc.

II.5. Dishes from baked vegetables and mushrooms:

Vegetables and mushrooms are baked, as a rule, they have undergone thermal cooking. Raw baked apples and tomatoes. Grease the baking dish with unmelted fat and sprinkle with breadcrumbs so that the vegetables do not stick to the bottom and walls during the baking process.

Vegetables are baked at a temperature of 250-280 ° C, which contributes to the formation of a golden crust on the surface. The duration of baking depends on the type of vegetables and the preliminary cooking.

The dishes of the group of baked dishes:

1. Vegetables baked in sauce (vegetables are pre-cooked);

2. Stuffed vegetables;

3. Casseroles (vegetables are mixed with an egg and baked).

1. Range:

1. Potato baked in sour cream sauce;

2. Cabbage or baked zucchini;

3. Mushrooms baked in sour cream sauce.

2. Range:

1. Peppers, eggplant stuffed with vegetables;

2. Peppers stuffed with vegetables and rice;

3. Zucchini, stuffed tomatoes.

3. Range:

1. Carrot, cabbage or vegetable casserole (be sure to drive an egg);

2. Pumpkin casserole;

3. Potato roll;

4. Carrot pudding;

5. Carrot soufflé.

According to organoleptic indicators, the finished product must meet the following requirements:

In potato and vegetable dishes, they should be well cleaned as a whole or sliced, the shape of the cut is uniform, preserved during heat treatment. Boiled and stewed vegetables should be soft, but not overcooked. Puree from vegetables is homogeneous without dark or mashed particles. Stewed vegetables are soft, but not steamed. The surface of fried and baked vegetables and mushrooms should be golden in color and crispy without cracks or burnt areas. Taste and smell must match the incoming components.

II.6. Side dishes of vegetables and mushrooms:

Potato and vegetable side dishes are the main ingredient for meat, fish and other dishes.

Distinguish:

1) Simple garnishes - garnishes consisting of one component (product);

2) Complex garnishes are garnishes consisting of two simple garnishes.

Technology of culinary products from cereals, legumes and pasta:

1. Technology of culinary products from cereals;

2. Technology of culinary products from legumes;

3. Technology of culinary products from pasta.

1. 1.1. Characteristic of raw materials:

For the preparation of culinary products, cereals are used: rice, buckwheat, pearl barley (barley), semolina, oatmeal, wheat, including crushed wheat, polished millet, coarse concentrates.

Groats of increased biological value are subject to higher requirements than ordinary ones, since they can be used in dietary and baby food.

Groats must meet the requirements of current GOST.

1.2. Mechanical culinary processing of cereals:

Mechanical and hydromechanical processing consists of:

1. Screening;

2. Bulkhead;

3. Washing.

Purpose of screening: removal of mechanical impurities, non-husked grains.

The purpose of the bulkhead: removal of defective grains.

Purpose of washing: removal of shell particles, defective large grains.

Millet, rice and pearl barley are washed first with warm water at 30-40°C, and then with hot water at 55-60°C.

Do not wash semolina, barley groats, small "Poltava" and hercules.

The frequency of washing is 2-3 times. For this purpose, the grits are poured with 3-4 times the amount of water, mixed gently and the water is carefully drained (decanted).

The amount of water absorbed by cereals during washing (on average 30%) should be taken into account when dosing liquid for cooking porridge.

To reduce the cooking time of pearl barley, it is recommended to soak it for 4 hours after washing.

The duration of hydromechanical treatment can be reduced by washing it with a solution of table salt, followed by a short exposure before cooking.

To obtain crumbly porridge, buckwheat and millet groats are sometimes fried in an oven with a layer of no more than 30 mm at a temperature of 100-150 ° C until light brown.

Semolina is not fried, but only dried in an oven.

1.3. Thermal cooking of cereals:

Porridges are boiled in water or broth, whole or diluted milk.

There are porridges:

1) Loose cereals (humidity 60-72%);

2) Viscous cereals (humidity 79-81%);

3) Liquid porridge (humidity 83-87%);

From pearl barley do not prepare liquid cereals, from oatmeal - do not prepare crumbly cereals.

Kashi is usually cooked in two stages:

Stage 1: pour the prepared cereal into the boiling liquid and, with uniform boiling and stirring, cook for 15-20 minutes, the viscosity of the porridge increases - it thickens.

The duration of this stage is 10-15% of the total cooking time for liquid porridges and about 20-25% for viscous and crumbly porridges.

Stage 2: soaking - the porridge is covered with a lid and placed in an oven with a temperature of 150 ° C.

Do not stir the porridge during the brewing.

The duration of preparation of crumbly cereals is 2-2.5 hours, viscous 2 hours, liquid 1-1.5 hours.

1.4. Cereal Dishes:

1. Loose cereals:

They are boiled in water from all types of cereals, except for semolina, oatmeal, buckwheat, and oatmeal.

Porridge from millet and rice groats is prepared in a large amount of water, 5-6 liters of water and 50 g of salt per 1 kg of groats.

Millet is boiled for 5-6 minutes, after which the excess water is drained and the porridge is cooked until tender.

Rice groats are boiled until tender, thrown into a colander (folded rice) and washed with hot boiled water. Rice cooked in a small amount of broth is called poached rice.

2. Pilaf is a rice dish cooked in a special way.

For most pilafs, rice groats are washed before cooking, soaked in warm water for 1 hour to swell.

a) I method: Washed rice is poured into salted water and boiled until the grains on the outside become soft. Next, the rice is thrown back on a sieve and poured with cold water. Then in a deep container melt some of the fat spread boiled rice there and pour over the rest of the fat. Close the container with a lid and heat at a temperature of 100 ° C for 35-40 minutes.

To prevent rice from sticking to the bottom of the container, a thin flat cake made of unleavened dough is placed on it.

b) Method II: In boiling salted water, the ratio of water and cereals is 2: 1, put part of the butter or melted fat, pour the washed rice and cook, without stirring at a gentle boil. When rice absorbs all the water poured the rest of the fat. The pan is closed and put on a boil for 30-40 minutes.

3. Viscous cereals - they are boiled in water or milk. Porridge should be thick so that at a temperature of 65-75 ° C it can keep the shape of a slide on a plate.

Whole-grain cereals boil worse and slower in milk than in water. Therefore, they are preliminarily boiled in water for 20-30 minutes, after which the excess water is drained, hot milk is added and brought to readiness.

4. Liquid cereals - they are boiled from all types of cereals, except pearl barley, buckwheat, barley and sago, mainly in milk.

Porridges are a fairly homogeneous liquid-like mass, consisting of boiled and partially decomposed grains.

1.5. Dishes based on cereals:

1. Meatballs and meatballs: cooked from viscous cereals;

2. Casseroles, krupeniki and puddings.

2. 2.1. Characteristic of raw materials:

For production, peeled (whole), split (peeled) peas are used, as well as small crushed grits and raw seeds of legumes (beans, beans, lentils, chickpeas, cowpeas).

2.2. Mechanical and hydromechanical processing of legumes:

Consists of:

1) Bulkhead;

2) Washing;

3) Soaking.

After removal of impurities and defective seeds, legumes are washed 2-3 times with cold water and soaked in water with a temperature not exceeding 15°C. Soaking is considered complete when the mass of legumes doubles. Duration of soaking peas and beans 6-10 hours, lentils 5-6 hours, shelled peas are not soaked.

2.3. Thermal cooking of legumes. Bean Dishes.

Legumes are soaked before cooking. The water is drained, poured with fresh cold water, and boiled without salt with a closed lid at a slight boil until softened, salt is added 10-15 minutes before readiness, then the broth is drained. Duration of cooking legumes: lentils - 1 hour, peas - 1.5 hours , beans - 2 hours.

In addition, salt can be added after cooking and the legumes can be kept in the broth for 15-20 minutes. Then the water is drained.

The yield of cooked boiled legumes ranges from 210 to 250%. Moreover, after cooking, legumes should not change shape.

3. 3.1. Characteristic of raw materials:

The range of pasta is varied.

3.2. Mechanical culinary and hydromechanical processing of pasta.

They are examined, foreign impurities are removed, long tubular products are broken into pieces of 10-15 cm.

3.3. Thermal cooking of pasta. Pasta dishes.

Pasta is boiled in boiling salted water (6 l of water, 50 g of salt, per 1 kg of dry pasta). Pasta is cooked for 30-40 minutes, noodles for 25-30 minutes, vermicelli for 12-15 minutes.

Technology of culinary products from fish, non-fish seafood and crustaceans.

1. Culinary fish products, quality requirements;

2. Mechanical and hydromechanical processing of fish.

1. Requirements for the quality of fish:

1. Live fish: In fish restaurants and other specialized catering establishments high class aquariums are equipped to store live fish. The oxygen content in the aquarium water should be 5-8 milligrams per 1 liter of water. The solubility of oxygen in water depends on its temperature. As the temperature decreases, the solubility of oxygen increases. In this regard, in aquariums, the water temperature should be 3-15 ° C.

To create favorable conditions for keeping fish, the water temperature in the aquarium should differ from the water temperature of the reservoir by no more than C.

Live fish do not tolerate noise, vibration and bright light.

The number of fish launched into the aquarium depends on its type.

The aquarium must be equipped with devices for continuous water change. The optimal shelf life of live fish in an aquarium is two days.

2. Chilled fish is a fish whose body temperature has dropped from 0 to C within two hours (the ratio of ice and fish is 1:1). Can be stored in barrels for 5-6 days.

The optimal ratio of fish and ice is 1:1 (placed in barrels with ice).

Under these conditions, the fish is preserved for 5-6 days without changes. On POP, such fish is stored for no more than two days.

Signs of good quality chilled fish:

1. Bright color of the surface of the fish;

2. The presence of a moderate amount of mucus on the surface;

3. Elastic consistency of muscle tissue;

4. The eyes are light, bulging;

5. Gills bright red or pink without mucilage of sour or putrid odor;

6. There is no annular tubercle around the anus.

3. Frozen fish: comes to the POP in the form of frozen blocks. The temperature in the thickness of the body, which is -18- (-6) ° С. The maximum shelf life of frozen fish is from 1 to 8 months.

Full or partial defrosting as a result of improper storage and its re-freezing is not allowed.

2. Mechanical and hydromechanical processing of fish:

Mechanical processing of fish must be carried out away from other products. Before starting work, you need to prepare a workplace. Before processing live fish, it must be killed. It is not recommended to delay the processing of live fish, as its quality will deteriorate when cooked.

If damage to the skin is detected, defective areas must be cut out sharp knife with a portion of adjacent muscle tissue.

Semi-finished products from fish with a bone skeleton:

Technological scheme of machining:

1. Defrosting: There are two methods of defrosting:

a) in water

b) in the air.

Most fast way defrosting in water. The water temperature is maintained in baths, at the level of 20-25°C. The duration of defrosting depends on the size of the fish and is 2-3 hours. The defrosting process is considered complete if the temperature of the muscle tissue is -1°C.

Thawing fish in the air is accompanied by a decrease in its mass by 8-11% due to the outflow of juice and evaporation of moisture. Covering the fish with plastic wrap is recommended to reduce weight loss.

2. Removal of scales: The scales from the skin of the fish are removed using scale-cleaning machines or manually. When cleaning fish from scales, mucus is removed from its surface, the amount of which is 3% or more of body weight.

3. Fin removal: Remove by hand or on special machines– fin cutters of various designs. The fins are cut at the level of the skin. The caudal fin is cut off 10-20mm above the end of the skin.

4. Removal of heads: They are separated using special head-cutting machines, the working body of which is a knife made in the form of a full cylinder with pointed edges.

5. Removal of the entrails: The abdominal cavity is opened with a special knife from the calf to the anus, the entrails are removed and the inner abdominal surface is cleaned from blood clots, as well as from the black film. In some fish species, the entrails are removed through the hole formed after the removal of the head.

6. Washing: The treated carcasses are thoroughly washed in running water and placed for 10-15 minutes on grates to drain water.

7. Preparation of semi-finished products:

Semi-finished products from fish:

a) with a head

b) headless.

2. Layered semi-finished products: rounds.

3. Plastified semi-finished products:

a) with coffee and costal bones;

b) with coffee without rib bones;

c) without skin and costal bones (fillet).

Portioned pieces of fish are cut from carcasses, the mass of which does not exceed 1 kg, as well as from fillets of larger fish specimens. Portion pieces must have a certain mass, the presence of underweights is not allowed. For cooking, portioned pieces of fish are cut in the usual way. Directing the blade of the knife at an angle of 90 ° C to the plane of the table. When cutting pieces for stewing and frying, the knife blade is held at an angle of 45 ° C to the plane of the table. Portioned pieces of fish are salted and peppered before heat treatment. Cutlet mass from fish is prepared in the same way as from meat.

Salted fish processing:

At the beginning, it is subjected to mechanical processing and soaked in cold water in a ratio of 1:2. Apply one of two methods of soaking - in running or in replaceable water. According to the first method, soaking continues for 12 hours with a complete change of water after 1, 2, 3, 6 hours from the start of soaking. According to the second method, soaking lasts 5 ... 6 hours. The residual content of sodium chloride in fish intended for cooking should be no more than 5%, for frying - 3%.

The temperature of the water during the soaking process should not exceed 12°C. In the warm season, it is recommended to add food ice to the water or soak it in refrigerators.

As a result of soaking, the mass of fish increases by 15...20% as a result of water absorption. Since this water is weakly bound to fish proteins, during heat treatment it is completely released into environment. When soaking fish in water, along with sodium chloride, a certain amount of extractive, mineral substances and proteins passes, which reduces the nutritional value of the finished product.

Semi-finished products made from soaked salted fish are not subject to storage, they must be immediately sent for heat treatment.

Preparing fish for stuffing:

The fish is stuffed as a whole, in the form of portioned pieces and in the form of fillets.

In general, pike perch and pike are stuffed. After cleaning the scales and gutting, the fish is washed well, then the costal bones and spine, as well as part of the pulp, are cut through the abdomen. At the same time, they strive to preserve the integrity of the skin. The entire internal cavity of the fish is filled with specially prepared minced meat. The belly of the fish is sewn up with a harsh thread, the carcass of the fish is trimmed, wrapped with gauze, tied with twine, laid belly down on the grate of the fish boiler, cold water is poured, salt, spices, onions, aromatic roots are added and slowly heated. After boiling, the heat is reduced, the fish is cooked without boiling for about 30 minutes.

Semi-finished products from fish with a cartilaginous skeleton:

Defrost fish in the air.

Fish cutting:

The head is separated, for which two deep oblique incisions are made under the pectoral fins towards the head and the cartilage connecting the head with the carcass of the fish is cut. Then, starting from the tail, cut off the dorsal fin, dorsal bone shields, cut off the ventral fins, cut the flesh at the caudal fin and, separating it, remove the dorsal chord (screech). After that, the carcass is placed belly down and cut lengthwise into two symmetrical halves. Each of which is cut across into 2 or 3 pieces, depending on the size of the fish.

Snacks, dishes and culinary products from fish and non-fish seafood.

Cooking fish: Whole fish, fish fillets, and fish links sturgeon breeds cooked in special fish boilers. At a temperature of 90-95°C. Cooking time is approximately 15 to 30 minutes depending on the type of fish.

Poaching of fish: Portions are laid skin down, broth, spices, onions, parsley, salt, lemon juice or dry grape wine are added. Pieces allow 10-15 minutes, whole fish and links from 30 to 45 minutes.

Range:

1) Steam fish;

2) Fish in white wine sauce;

3) Fish in brine;

4) Fish in Russian;

5) Whole stuffed fish;

Fish stewing: Medium-fat and fatty fish are used for stewing, it is fashionable to use various sauces when stewing. When stewing, various spices are added. Fish meatballs are also stewed. Side dishes - light diet, can also be stewed with side dishes.

Frying fish:

Range:

1) Deep-fried fish;

2) Fish fried in dough;

3) Grilled fish;

4) Fish on a spit;

5) Cutlets, meatballs and zrazy.

Baking fish: Fish is baked raw, stewed or fried. Raw fish is baked with white sauce. poached with milk sauce, fried fish under sour cream sauce and tomato sauce with mushrooms. Before baking, the fish is sprinkled with grated cheese and sprinkled with oil.

Range:

1) Fish in Russian;

2) Fish with an egg;

3) Fish according to Moscow;

4) Fish baked with tomatoes;

5) Fish hodgepodge in a frying pan;

Technology of culinary products from poultry meat, game birds and rabbit.

1) Requirements for the quality of raw materials;

2) Mechanical and hydromechanical processing of poultry meat;

3) Thermal cooking.

1) Poultry meat, especially chickens and turkeys, has a high nutritional value and good digestibility of proteins and lipids. Poultry meat of the first category of fatness should contain protein and fat at least grams per 100 grams: broiler chickens, respectively, 19 and 16, chickens 18 and 18, geese 15 and 39, turkeys 20 and 22, ducks 18 and 38. Poultry meat proteins are biologically complete, fat has a high biological value, since they contain fat-soluble vitamins such as: A, D, E, K. Bird muscle tissue contains vitamins B1, B2, B6, PP and others.

Classification:

1) By age:

a) Young - carcasses of chickens, broiler chickens, ducklings, goslings, turkey poults, caesarlings, which are distinguished by a non-ossified (cartilaginous) keel of the sternum, delicate elastic skin on the legs of carcasses of chickens, broiler chickens, ducklings, goslings, turkey poults, caesarlings, tight adjacent scales, undeveloped spurs;

b) Adult - carcasses of chickens, ducks, geese, turkeys, caesars with an ossified keel of the sternum, a keratinized beak, coarse scales on the legs, spurs of roosters and turkeys are hard.

2) By the nature of industrial processing:

a) half gutted- their intestines with a cloaca, a filled goiter, and the oviduct of chickens have been removed, all other organs remain;

b) Gutted - all internal organs removed.

3) By fatness and quality of processing:

c) poultry carcasses that do not correspond to the second category in terms of fatness are classified as lean and are not allowed for use in the PPP.

4) By heat treatment:

Cooled meat - the temperature in the thickness of the muscles is not higher than 25 ° C;

Chilled meat - temperature in the thickness of the muscles from 0 to 4 ° C;

Frozen meat - the temperature in the thickness of the muscles is not higher than -8 ° C.

Thawing and re-freezing of poultry meat is not allowed.

At the poultry farm, each carcass of a slaughtered bird is subjected to veterinary examination and branding.

Carcasses of rabbits:

The carcasses of rabbits are released skinned, without the head and lower parts of the legs, gutted. The head is removed at the level of the first cervical vertebra. The lower part of the front legs is removed along the metacarpal joints, the hind legs - along the hocks. The kidneys and perirenal fat were not removed. Veterinary and commodity branding of rabbit carcasses is carried out in the same order as meat. The color of the meat in the carcasses of rabbits is from pale pink to white, the fat is white, soft. There is no marbling on the cut, fat is concentrated in the abdominal region.

Poultry and rabbit meat quality defects:

1) Sunburn - the skin turns green, the muscle tissue turns copper-red, an unpleasant smell of hydrogen sulfide appears; the cause of sunburn is the activity of anaerobic bacteria or muscle tissue enzymes during the slow cooling of carcasses after slaughter;

2) Greening of the surface is the result of the interaction of hydrogen sulfide and myoglobin in muscle tissue during storage of chilled carcasses at elevated temperatures;

3) Putrid smell in the abdominal and oral cavity occurs when storing poultry meat chilled at elevated temperatures, especially with incomplete evisceration (leaving the lungs);

4) Mold - white mold appears on the surface of chilled carcasses when stored at a temperature of 10 ... 12 ° C and poor ventilation; white mold affects the surface layers of carcasses; black mold develops during long-term storage of frozen poultry and penetrates into the deeper layers;

5) Oxidation of fat under the action of atmospheric oxygen is usually observed during long-term storage of frozen poultry, light accelerates the oxidation process; oxidation products (peroxides, hydroxy acids, etc.) have an unpleasant taste and smell;

6) Darkening of the surface layers of the carcass - usually occurs as a result of the concentration of pigments and the transition of myoglobin to metmyoglobin.

By-products formed during the mechanical processing of poultry and rabbit:

The heads are scalded, the remains of feathers are removed. They cut off the beak, remove the eyes, tongues, the remains of the neck. The scallops are scalded and the skin is removed from them. The legs are scalded, the skin is removed, and the claws are chopped off. The stomach is cut, the contents are removed, the rough inner shell (cuticle) is removed. The gallbladder is separated from the liver.

By-products are washed, sent to heat treatment. Raw fat is used in the composition of cutlet meat when using lean poultry meat or rendered with a yield of 86% and used as cooking oil.

By-products formed during the mechanical processing of game birds:

Feathered game is divided into upland (forest) - capercaillie, black grouse, white and gray partridges, pheasants, etc .; mountain - mountain partridges and turkeys; steppe - gray partridges, quail; waterfowl - ducks, geese; swamp - sandpipers, snipes, etc.

Rules for processing feathered game:

Remove the intestines; turn the head under the wing; the wings are pressed tightly against the carcass, not covering the fillet (breast); the legs are pressed to the carcass and pulled along the tail. Molded carcasses are packed in wrapping paper and frozen individually, using rapid single-phase freezing to a temperature in the thickness of the muscle tissue not higher than -12°C.

The meat of feathered game differs from the meat of poultry in a darker color of muscle tissue, lower fat content, and a specific bitter taste with a resinous odor. The meat of females is more tender and juicy. Males have brighter plumage, larger carcasses.

By quality, game is divided into two grades - 1st and 2nd. Carcasses of the 1st grade - properly processed, not damaged during production, with clean and strong plumage, not wrinkled, with not sunken eyes, a dry neck, solid and strong plumage in the lower part of the abdomen. Carcasses of the 2nd grade - with minor damage during production, with clean and strong, slightly polluted plumage, with a dry neck.

Game with a dull and gray beak, sunken eyes, greenish skin, mold, sour and unpleasant odors is not allowed for use on POP.

By-products of game birds are not used for food, as they have a bitter taste.

Microbiological indicators:

In chilled and frozen poultry carcasses total microorganisms (KMAFAIM CFU/g) should not exceed 1·10 5 . Pathogenic bacteria, including salmonella, should not be contained in 25 g of the product.

2. Mechanical and hydromechanical processing of poultry meat. Production of semi-finished products. Poultry and game meat are carriers of bacteria of the genus Salmonella, potentially dangerous to humans. They are completely killed during heat cooking.

Technological process of mechanical and hydromechanical processing of poultry and game meat:

1. Thawing poultry and game in the air. To do this, the carcasses are laid out on the shelves of the rack or on the table so that they do not touch each other. For poultry and game, the rate of defrosting poultry and game under workshop conditions is 5 ... 8 hours. Defrosting is accelerated if the carcasses are unpacked beforehand;

2. Plucking a feather;

3. singeing carcasses;

4. Evisceration and offal separation;

5. Carcass washing;

6. Preparation of semi-finished products:

Semi-finished products from poultry and game birds are produced in the following range:

1) Carcass prepared for cooking;

2) Carcasses that have undergone mechanical and hydromechanical processing, tucked into a pocket;

3) Molded carcasses in one thread;

4) Molded carcasses in two threads;

5) Poultry and big game carcasses;

6) Fillet - is a group pectoral muscles cleaned from skin and films;

7) Chicken leg - a semi-finished product, which is a part of a chicken carcass consisting of the femur, tibia and fibula;

8) Duck breast - a part of the carcass, consisting of the sternum with adjacent muscles and skin;

9) The skin of the neck from the carcass of ducks is a part of the skin of the neck 7 ... 9 cm long, intended for stuffing;

10) The thigh of a turkey carcass is the part of the breast consisting of the thigh bone with mice and skin attached to it;

11) The shin from the carcass of the turkey is a tibia and fibula with mice and skin adjacent to them;

12) The set for the broth is produced from all types of poultry from the parts of the carcass remaining after the separation of the portioned semi-finished products listed above;

13) In sets for jelly and stew, along with the remains of carcasses after the allocation of portioned semi-finished products, they include processed legs, heads, as well as offal - liver, stomach, heart;

14) Stuffed chicken fillet cutlets;

15) Semi-finished products chopped;

16) Soufflé, quenelles and other dishes are prepared from meat of chickens and turkeys.

3. Thermal cooking of semi-finished products from poultry, game birds and rabbit. Preparation of finished culinary products.

1. Poultry is boiled in the form of seasoned whole carcasses, carcasses of rabbits for cooking are divided across into two halves. The carcasses are placed in hot water and boiled at a gentle boil, periodically removing foam and fat from the surface of the broth. For 1 kg of poultry, they take 2-2.5 liters of water for cooking. Young chickens and chickens are boiled for about 30 minutes, ducks, geese and turkeys - 1 ... 1.5 hours, small game - 20 ... 30 minutes, large game - 40 ... 50 minutes.

The readiness of poultry and game is checked by piercing the chef's needle into the flesh of the legs. Ready poultry, game and rabbits are taken out of the broth onto a baking sheet, the water is allowed to drain, and when the carcasses are cooled to 40 ... Portioned poultry, game and rabbit are put in a gastronorm container in one row, poured with salted broth, heated to a boil and stored on a food warmer at 70.80 ° C. Boiled poultry, game and rabbit are served with boiled and stewed vegetables, green peas, bean and pea spatulas , crumbly rice porridge;

2. steam chickens prepared by poaching;

3. Natural cutlets from poultry and game fillets prepared by poaching;

4. Rabbit stewed in sour cream prepared in the form of portioned pieces;

5. Game stewed in red sauce with wine;

6. Duck roasted at home, prepared with sauerkraut;

7. Etc.