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To store part of the onion, you need to lubricate the cut area with oil or fat.
Then prepare the sauce. Mix boiled and grated beets with peeled and grated horseradish, add sugar, mayonnaise, and salt. Mix the sauce well and place it around the edges of the dish, surrounding the frozen fish.
Stuffed jellied carp (second recipe)
Compound
Carp – 1 1/2 -2 kg, carrots – 1 pc., black peppercorns – 10 pcs., bay leaf – 2 pcs., onion – 1 pc., butter – 1 teaspoon, champignons – 200 g, milk – 1 glass, raw egg – 2 pcs., boiled egg – 1 pc., city bread – 1/4 part, semolina – 1 tablespoon, gelatin – 1 tablespoon, broth – 1/2 l, ground black pepper and salt - to taste.
For the sauce: small boiled beets - 1 pc., horseradish root - 50 g, mayonnaise - 1 jar, sugar - 2 tablespoons, salt - to taste.
Cooking method
Rinse the scaled carp well, cut the skin around the head and along the ridge and, without cutting the belly, remove the head and entrails. Cut the fish into cross-sectional pieces 4–5 cm thick, rinse again and set aside the pieces for stuffing.
Make broth from carrots, peppercorns, bay leaves, fish heads and bones. Strain the finished broth and add gelatin diluted in water. Peel the champignons and cut into very thin pieces. Cut the onion into rings. Heat the oil in a frying pan, put the champignons and onions in it, add salt and pepper and simmer, closing the lid. Pass the bread soaked in milk and squeezed out, the boiled flesh removed from the head of the fish, the raw fish pulp of the tail part and the champignons stewed with onions through a meat grinder. Mix the eggs with 3 tablespoons of broth, beat well and mix with the mass passed through a meat grinder. Add semolina, salt and pepper, grind well.
Fill the pieces of prepared fish with the resulting minced meat, level with wet hands, place on a wire rack and lower into the warm broth. Cook over low heat for 1 hour.
Cool the finished fish in the broth, remove and place on a plate. Pour the hardening jelly over each piece and place boiled egg slices on top. Place in the cold, and then pour the remaining jelly on top in 2 additions. Serve with hot sauce. To prepare it, mix peeled and grated horseradish with grated boiled beets, sugar, salt and mayonnaise. Spread the sauce around the frozen fish.
Jellied fish with mayonnaise
Compound
Fish - 500 g, gelatin - 30 g, hard-boiled eggs - 2 pcs., mayonnaise - 120 g, green peas - 150 g, parsley, salt - to taste.
Cooking method
Clean the fish, gut it, rinse and cook. Pour the broth into a separate saucepan. Separate the pulp from the bones and chop. Add gelatin to the broth and bring to a boil. Then cool the broth, add mayonnaise, add salt, green peas and grated eggs. Place the fish in molds, pour in broth, sprinkle with chopped parsley, and place in a cool place.
Jellied sturgeon
Compound
Sturgeon – 1 kg, gelatin – 25–30 g, carrots – 1 pc., cucumber – 1 pc., capers, pieces of crab or crayfish, onion – 1 pc., parsley.
Cooking method
Boil sturgeon with carrots and onions and cool. From the broth obtained by boiling the fish, prepare 3-4 cups of transparent jelly, adding gelatin to it. Cool the finished jelly. Cut the cooked fish into thin pieces and place on a dish so that there is free space around each piece for the jelly. Decorate the fish pieces with parsley leaves, carrot slices, fresh cucumber slices, pieces of crab or crayfish, and capers. After this, pour the pieces of fish in an even layer of jelly in 2-3 batches. When the aspic has cooled, cut each piece of fish with a knife and place it beautifully on a plate.
Serve horseradish with vinegar or mayonnaise separately.
Jellied fish with garnish
Compound
Fish – 1 kg, hard-boiled eggs – 2 pcs., small pickled cucumbers – 10 pcs., canned porcini mushrooms – 1 jar, gelatin – 1 tablespoon, onion, carrots, bay leaf – 1 pc. each, black peppercorns, salt.
For chauffroy sauce: flour - 50 g, butter - 50 g, fish broth - 2 cups, white table wine - 1/2 cup, gelatin - 1 tablespoon, salt.
Cooking method
Clean the fish, gut it, separate the fillets from the bones. Place the head, fins, bones, tail and, if any, caviar and milt in a saucepan, add 4-5 cups of cold water, add onion, carrots, bay leaf, coarsely crushed black pepper, add salt to taste and cook, covering with a lid. over low heat. Cook until all the bones are softened. Strain the broth through cheesecloth, pour it into a clean saucepan, let it boil, then put the sliced fish fillet into it, bring to a boil and reduce the heat to low. The broth should not boil, otherwise the fish will boil.
Typical tasks for assessing mastery of MDK 06.01. Preparation of cold dishes and snacks
1 option
1. What is the mass (g) of the “Jellied Fish” dish?
a) 30...40;
b)50...75;
c) 100... 125.
2. What family of fish makes good broths and portioned pieces for the “Jellied Fish” dish?
and carp, cod;
b) perch, sturgeon;
in salmon, flounder.
3 When is a “pull” of whipped egg whites added to the broth to clarify the broth?
a) after the introduction of gelatin, salt and vinegar;
b) after introducing vinegar and cooling to a temperature of 70 ° C;
c) after stirring and bringing to a boil.
4 How large should the layer of fish jelly be in a deep baking tray to harden portioned pieces of fish?
a) 1... 1.5 cm;
b) 0.7... 1 cm;
c) 0.5 cm.
5 . What should be the distance between the pieces of fish from the edge of the dish when laying it out on the frozen jelly?
a) 1...2 cm;
b) 3...4 cm;
c) 4...5 cm.
6 . What layer of jelly should be on the surface of the fish?
a) 1... 1.5 cm;
b) 0.5...0.6 cm;
c) 0.7...0.8 cm.
7 . What is the mass (g) of fish and jelly when serving the “Jellied Fish” dish?
a) 40/60;
b)75/125;
c) 50/100.
8. What sauces are used when serving the Jellied Fish dish?
a) Polish;
b) mayonnaise with gherkins;
c) horseradish with vinegar.
9. To preserve vitamins in vegetables, you should:
a) keep peeled vegetables in cold water
b) when cooking, place vegetables in cold water
c) when cooking, place vegetables in boiling water
d) steam vegetables
10. When preparing salads you should:
a) take into account the cooking time of vegetables
b) combine hot and cold vegetables
c) use heavily boiled vegetables
11. Labor protection rules when frying vegetables to her
a) place vegetables in a hot frying pan abruptly
b) remove the frying pan using a frying pan
c) remove the cover towards you
d) remove the cover away from you
12. Indicate the types of heat treatment of vegetables when preparing salads
a) cooking
b) frying
c) stewing
d) baking
e) smoking
f) pickling
13. Indicate the method of cutting vegetables for vinaigrette
a) straw
b) blocks
c) cubes
14. Indicate with numbers the sequence of preparation of salads from fresh vegetables:
a) put in a salad bowl and decorate
b) carry out primary processing of vegetables
c) dress the salad
d) cut vegetables
15. Indicate with numbers the sequence of preparation of the vinaigrette
a) arrange and decorate
b) cut the potatoes
c) peel the vegetables
d) chop the onion
d) salt
e) cut the carrots
g) mix the vegetables
h) add oil
i) cut cucumbers
j) cut the beets
k) mix again
Fill in the missing words
16 . When preparing vinaigrettes, it is recommended to season beets separately with _____________ to preserve color.
17. For open sandwiches, bread is used that is ________________ old.
18. To prepare cold appetizers, herring is processed for _________ __________.
19 . Cocktail salads are served in _________________ and __________________.
20. When preparing cold dishes and snacks, you must strictly follow the _________ rules, because... After processing, cold dishes are not subject to ____________processing.
21.Find a match
Storage at 4-80C
Storage time
1. fried meat
A) 1 hour
2. meat aspic
B) 12 hours
3. seasoned vinaigrettes
B) 48 hours
22. Indicate what is used to season cold dishes.
23. Indicate the yield of salads per serving
24. Indicate the sequence of preparation of the Stolichny salad
1) 4)
2) 5)
3) 6)
25. Indicate the sequence of preparation of the dish “Herring with garnish”
1) cut the herring into pieces
2) submit
3) boiled carrots, potatoes, beets cut into cubes
4) garnish with lettuce leaves or sprigs of herbs
5) cut fresh cucumbers and tomatoes into slices or slices
6) cut the onion into rings
7) arrange the side dish in bouquets
8) pour salad dressing over the herring
9) cut lightly salted herring into clean fillets
80% - “4” good
90% - and above “5” excellent
Option 2
Choose the correct answer.
1. What kind of fish fillet is used for the dish “Fried fish with marinade”?
a) fillet with skin and bone;
b) clean fillet;
c) fillet with skin.
2. What kind of herring fillet is used for the “Herring with Potatoes and Butter” dish?
a) fillet with skin and bone;
b) clean fillet;
c) roundels.
3 . For what purpose are beets seasoned with vegetable oil for vinaigrette after cutting?
a) to improve taste;
b) to preserve vitamins and minerals;
c) so that beets do not stain other vegetables.
4. Why are salads made from boiled vegetables seasoned with only part of the mayonnaise (50%)?
a) in order to better form the “mound” of salad;
b) to improve taste;
c) so that there is mayonnaise left to decorate the salad.
5. Why salad vegetables cannot be overcooked ?
a) the sanitary condition decreases;
b) loss of weight and vitamins increases;
c) the next time you cut the vegetables, they crumble.
6. What needs to be done to prevent the apples that are included in some salads and used for decoration from turning dark after peeling and cutting?
a) blanch;
b) store in acidified water;
c) sprinkle with sugar.
7. What should be done if the mass of the “Chopped Herring” dish turned out to be not homogeneous, with pieces of unprocessed food and small bones?
a) rub through a sieve;
b) pass through the meat grinder again;
c) withdraw from sale.
8. To preserve vitamins in vegetables, you should:
a) keep peeled vegetables in cold water,
b) when cooking, place vegetables in cold water,
c) when cooking, place vegetables in boiling water,
d) steam vegetables
d) remove a thin layer of skin
9. Indicate the types of heat treatment of meat when preparing cold dishes and snacks
a) cooking
b) frying,
c) stewing,
d) baking
d) allowance,
e) blanching,
g) smoking,
h) salting.
10. Indicate the method of cutting vegetables for the “Meat” salad:
a) straw
b) blocks,
c) slices
d) circles,
d) cubes.
11. When preparing salads, you should :
a) combine cold and hot vegetables
b) use heavily boiled vegetables
c) take into account the cooking time of vegetables
d) dress salads before serving
12. Labor protection rules when cooking vegetables
a) place vegetables in boiling water
b) long-term storage of boiled vegetables in broth is allowed
c) cook vegetables with the lid closed
13. Canapé refers to ………………. sandwiches
a) open
b) closed
c) snack bar
14. Specify the serving temperature for the seafood cocktail salad
a) 14 degrees
b) 25 degrees
c) 5 degrees
15. How large should the layer of fish jelly be in a deep baking tray to harden portioned pieces of fish?
a) 1... 1.5 cm;
b) 0.7... 1 cm;
c) 0.5 cm.
Fill in the missing words
16 . Vegetables for salads are best boiled with their skins on to preserve _________________.
17 . Simple and complex sandwiches refer to _________ and __________ sandwiches.
18 . An essential component of the vinaigrette is ___________________.
19 . Poultry julienne is a ___________________________ appetizer.
20. Temperature for serving cold dishes and snacks ______________________
21.Find a match
Storage at 4-8 0 WITH
Storage time
1. 30-40 min
2. sandwiches under cling film
2. 1 hour
3. pates
3. 24 hours
22. Indicate methods of heat treatment of meat for preparing cold dishes.
1) 2)
23. Sandwiches are classified according to the method of preparation.
1) 2) 3)
24.Indicate the sequence of preparation of vegetable vinaigrette
squeeze sauerkraut from brine and chop
boiled beets, carrots, potatoes cut into slices
season with salad dressing
mix everything
cut onion into half rings
draw up and submit
pickled cucumbers cut into slices
add beets seasoned with vegetable oil
Cut green onions 1-1.5 cm long.
Evaluation criteria 70% - “3” satisfactory
80% - “4” good
90% - and above “5” excellent
TECHNICAL AND TECHNOLOGICAL CARD No. Jellied fish with garnish
- APPLICATION AREA
This technical and technological map was developed in accordance with GOST 31987-2012 and applies to the dish Jellied fish with a side dish produced by a public catering facility.
- REQUIREMENTS FOR RAW MATERIALS
Food raw materials, food products and semi-finished products used for preparing dishes must comply with the requirements of current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary-epidemiological report, safety and quality certificate, etc.)
3. RECIPE
Name of raw materials and semi-finished products \Gross\Net
| I and II | III | |||||||||||||||
| BRUTT | NET | BRUTT | NET | |||||||||||||
| ABOUT | ABOUT | |||||||||||||||
| Sturgeon | 160 | 96 | 107 | 64 | ||||||||||||
| Or sturgeon | 150 | 96 | 100 | 64 | ||||||||||||
| Or catfish | 192 | 96 | 128 | 64 | ||||||||||||
| or chum salmon | 157 | 91 | 105 | 61 | ||||||||||||
| Weight of boiled fish | - | 75 | - | 50 | ||||||||||||
| Lemon | 5,5 | 5 | 5,5 | 5 | ||||||||||||
| Parsley (greens) | 2 | 1,5 | 2 | 1,5 | ||||||||||||
| Carrot | 6 | 5 | 6 | 5 | ||||||||||||
| Jelly No. 605 | - | 125 | - | 100 | ||||||||||||
| - | 200 | - | 150 | |||||||||||||
| Weight of jellied fish | ||||||||||||||||
| Garnish | - | 50 | - | 50 | ||||||||||||
| Sauce | - | 25 | - | 15 | ||||||||||||
| Exit | - | 275 | - | 215 | ||||||||||||
4. TECHNOLOGICAL PROCESS
Sturgeon fish is boiled in sections with skin and cartilage. Fish with a bone skeleton is cut into fillets with skin without rib bones and prepared as indicated in the TTK boiled fish.
Place portioned pieces of boiled or poached chilled fish on a thin layer of jelly poured into a baking tray and frozen so that there are small gaps between the pieces of fish.
Each serving of fish is decorated with parsley, lemon slices and boiled carved carrots. The decorations are then secured with chilled jelly prepared in fish broth and allowed to harden. After this, the fish is poured with the remaining jelly so that its layer above the piece of fish is 0.5-0.8 cm.
When released, the jellied fish is cut into portions, leaving a layer of jelly around each piece. Jellied fish is served with horseradish sauce, with or without a vegetable side dish, or without sauce and side dish.
- REQUIREMENTS FOR DESIGN, SALE AND STORAGE
Serving: The dish is prepared according to the consumer’s order and used according to the recipe for the main dish. Shelf life and sales according to SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01 Note: the technological map was compiled on the basis of a development report.
- QUALITY AND SAFETY INDICATORS
6.1 Organoleptic quality indicators:
Appearance – Characteristic of this dish.
Color – Characteristic of the products included in the product.
Taste and smell – characteristic of the products included in the product, without any foreign tastes or odors.
6.2 Microbiological and physico-chemical indicators:
In terms of microbiological and physicochemical indicators, this dish meets the requirements of the technical regulations of the Customs Union “On the safety of food products” (TR CU 021/2011)
Sturgeon fish is boiled in sections with skin and cartilage. They are layered onto the links, scalded, bugs are removed and cleaned. Wash, bandage, place skin side down on the grill of a fish boiler, fill with cold water, add vegetables, roots, salt and cook for 30-45 minutes at a boil of 85-90C, add pepper and bay leaf 10 minutes before the end of cooking.
The finished fish is taken out and cut into portions.
Fish with an inert skeleton is cut into fillets and rib bones, and cut into portions. 2-3 cuts are made on the surface of the skin of each piece so that the pieces of fish do not become deformed during cooking. Then they are placed in one row in a bowl, skin side up, filled with hot water, the level should be 3-5 cm above the surface of the fish, add onions, carrots, parsley, bay leaves, black peppercorns, and salt. When the liquid boils, remove the foam and cook the fish until tender without boiling at a temperature of 85-90C for 5-7 minutes, counting from the moment the water boils. Store boiled fish in hot broth for no more than 30-40 minutes.
Boil the broth with the addition of roots. Place gelatin, previously swollen in cold boiled water, into the prepared hot, strained broth and stir until it is completely dissolved. Then add salt, bay leaf, vinegar and add half the norm of egg whites, thoroughly mixed with five times the amount of cold broth (pull). Stir all this, bring to a boil, add the remaining proteins and bring to a boil again. The finished jelly is filtered.
Add grated horseradish to the sour cream and season with salt and sugar.
Portioned pieces of boiled or chilled fish are placed on a thin layer of jelly poured into a baking sheet and frozen so that there are small gaps between the pieces of fish. Each serving of fish is decorated with parsley, lemon slices and boiled carved carrots. The decorations are then secured with chilled jelly and allowed to cool. After this, the fish is poured with the remaining jelly so that its layer above the piece of fish is 0.5-0.8 cm. When released, the jellied fish is cut into portions, leaving a layer of jelly around each piece. Served with horseradish sauce, with or without vegetable side dish.
Quality requirements: The jelly is transparent, light yellow. Taste and smell corresponding to this type of fish. The jelly is slightly sour. The fish is soft. The consistency of the fish is dense, soft, but not crumbly. Beautifully decorated. Correct delivery.
| Product Name | Gross per 1 p. | Net per 1 p. |
| Sturgeon | ||
| or stellate sturgeon | ||
| or catfish | ||
| or chum salmon | ||
| Lemon | 5,5 | |
| Parsley (greens) | 1,5 | |
| Carrot | ||
| Jelly No. 832 | Gross per 1 p. | Net per 1 p. |
| Food fish waste | ||
| Gelatin | ||
| Carrot | 3,1 | 2,5 |
| Bulb onions | 2,5 | |
| Parsley root | 1,6 | 1,5 |
| or celery (root) | 1,8 | 1,5 |
| Vinegar 9% | 6,25 | 6,25 |
| Eggs (whites) | ||
| Bay leaf | 0,03 | 0,03 |
| Side dish No. 744 | Gross per 1 p. | Net per 1 p. |
| Cabbage salad | - | |
| Fresh cucumbers (unpeeled) | 26,5 | |
| or fresh tomatoes | 29,5 | |
| Sauce No. 826 | Gross per 1 p. | Net per 1 p. |
| Horseradish (root) | 13,7 | 8,8 |
| Sour cream | 16,3 | 16,3 |
| Sugar | 0,4 | 0,4 |
| Salt | 0,4 | 0,4 |
| Exit | - |
Fish jelly No. 142
Prepared food waste is poured with cold water (1-1.5 per 1 kg of waste) and boiled for 1.5 hours. Vegetables are added 30-20 minutes before the end of cooking and spices are added at the end of cooking.
The cooked waste is separated from the bones. Sturgeon cartilage is cooked separately. Everything is crushed and combined with the strained broth, boiled for another 10 minutes, then pre-soaked gelatin is added, allowed to boil again, chopped garlic is added, cooled, poured and put in the cold to harden. The jelly is dispensed in portions of 200-150-100g. Can be served with a side dish - fresh, salted, pickled cucumbers, tomatoes, sauerkraut salad, etc. 75-50 g per serving.
Quality requirements
Fish jelly No. 143
The fish is cut into fillets with boneless skin, washed, filled with cold water (in a ratio of 1:1.5) and cooked for 30-40 minutes at a low boil. Add spices before finishing cooking. After cooking, the broth is filtered, combined with chopped fish pulp, boiled for another 10 minutes, then pre-soaked gelatin is added and allowed to boil again. After cooking is complete, add chopped garlic to the jelly, cool, pour and put in the cold to harden.
Dispense 150-100-75 g per serving. When on holiday, horseradish sauce is served separately, 30–15 g per serving.
Quality requirements: Appearance: well-frozen jelly with pieces of frozen fish. Color: from light to dark gray. The taste and smell of fish, with the aroma of garlic and spices. The consistency of jelly is dense, elastic, and that of fish products is soft.
LABORATORY WORK No. 6
TOPIC: Preparation of light cold appetizers, meat dishes, using various cooking technologies, safely using production tools and technological equipment.
Goal of the work:
Repeat and consolidate theoretical information
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