For the preparation of stuffed fish, small-boned sea and ocean fish are used, with the exception of fish of the sturgeon and salmon families.

Raw materials must be of grade I in quality, it is also allowed to use fish classified as grade II due to the presence of mechanical damage or due to deviations from proper butchering. In industry, stuffed fish is most often produced from cod, perch, catfish and greenling fish, as well as from fish fillets or minced meat.

For the production of these products, fish is used chilled or frozen.

Auxiliary materials are protein paste "Ocean", wheat bread, vegetable and butter, margarine, onion, spices, starch, etc.

Frozen fish is preliminarily thawed in water with a temperature not exceeding 15 ° C and at a ratio of fish and water of at least 1: 2 or by irrigation with water in irrigation-type defrosting machines. Protein paste "Ocean", frozen fillets and minced meat are thawed in air at a temperature not exceeding 20 °C. This process is completed when a temperature of minus 1-3 °C is reached in the thickness of the fish meat or in the center of the fillet, minced meat and pasta block.

After defrosting, the fish is cut into a skinned fillet - in the case of subsequent grinding of fish raw materials on a top, or a carcass with stripping of a kidney and a black film, if fish is chopped on a neopress. With small volumes of stuffed products, the fish is cut into pieces and plast-fillets, which are filled with minced mass during further processing.

When preparing auxiliary materials for adding to minced meat, wheat bread is pre-soaked in fish broth or water, and after swelling it is squeezed out, removing excess moisture, then the onion is peeled, washed. It is allowed to use pre-soaked dry onions, as well as onions sautéed in fat.

The carcassed fish is first passed through a neopress to separate the meat from the bones and skin and grind it. When preparing the minced mixture, minced fish, fillet, coarsely chopped on a neopress, as well as the Ocean protein paste (in case it replaces part of the minced fish), together with pre-prepared bread and onions, is passed through a top with a diameter of lattice holes of no more than 2-3 mm. The resulting crushed mass is sent to a meat mixer, where fats, eggs or melange, salt, spices and other components provided for in the recipe are added, and everything is thoroughly mixed until a homogeneous minced mixture is obtained (Table 12).

Table 12. Recipes for the preparation of stuffed fish (in kg per 100 kg of finished products).

Components	Recipes
Components
Fillet, minced fish
Protein paste "Ocean"*
Wheat bread 72%
Fat (vegetable oil, margarine, etc.)
Peeled onion


Fish broth or water
Salt
Ground black pepper
Nutmeg

* Protein paste "Ocean" is used to replace up to 50% of minced fish.

When preparing stuffed fish, the minced mass is placed on prepared sheets of cellophane or parchment and wrapped in the form of loaves. The molding of loaves is carried out in less than 30 minutes in order to avoid secondary contamination of the product with microorganisms. Formed loaves of stuffed fish are tightly tied with twine at the ends with an interception in 2-3 places. For stuffing minced meat, synthetic shells are used, which are filled by injection, and then the ends of the loaves are tied up.

At enterprises that produce small batches of stuffed fish, loaves are formed by laying fish fillets with the skin (skin down) or laying only the fish skin on 2-3 layers of cellophane or parchment, and then the prepared minced mass. Everything is wrapped tightly in the form of a loaf so that the mass does not protrude beyond the edges of the shell.

Sometimes pieces of fish are filled with stuffing mass, which are wrapped in cellophane and tightly tied with twine.

To avoid rupture of the shell during cooking, the loaves are pierced in 2-3 places with a hairpin.

Molded loaves of stuffed fish or pieces are then sent for cooking in a 2-3% solution of table salt, heated to 95-98 ° C. Bay leaf is added to the saline solution. The duration of cooking is 1.5-2.5 hours, depending on the size of the loaves of stuffed fish.

The temperature inside the loaf at the end of cooking should be at least 80-85 ° C. Pieces of stuffed fish are boiled for about 40 minutes.

After cooking, stuffed fish loaves are cooled in chambers with a temperature of 0-2 ° C to a temperature inside the loaves not higher than 6 ° C, after piercing the shell of the loaves to drain excess liquid.

The ends of parchment or cellophane are cut off from the chilled loaves of stuffed fish and the loaves are packed in metal trays made of non-corrosive materials with a capacity of up to 10 kg. Loaves are laid in one layer in even rows.

Store products at a temperature of 4-5 ° C for no more than 36 hours from the end of the technological process.

The quality of the finished stuffed fish is determined by the organoleptic method, while assessing the appearance of the product, its taste, smell, texture, uniformity of minced meat, cut view in accordance with the technical specifications for the product. The chemical method determines the content of table salt, which should be in the range of 1.5-3.0%.

Preparing fish for stuffing

In stuffed form, pike perch, pike, and carp are most often prepared. Fish stuffed as a whole and in portioned round pieces. As minced meat, a specially prepared mass of improved quality is used. Fish can also be stuffed with dumplings. For stuffing in general, it is recommended to use chilled fish, and live pike, since the skin of frozen fish is easily torn.

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

White bread is soaked in milk, fish flesh is cut into pieces, combined with bread and passed through a meat grinder. Then browned finely chopped onions, salt, pepper, butter are added and again passed through a meat grinder. Raw eggs or egg whites are introduced into the resulting mass and knead well until a fluffy homogeneous mass is obtained.

The pike skin is filled with the prepared mass so that it takes the form of a fish. The stuffing is stuffed tightly, and a puncture is made at the tail to remove trapped air. The head is attached to the fish or sewn with a needle and twine. The fish is wrapped in gauze or parchment and tied with twine, then placed on a fish boiler grate or a deep baking sheet.

If the pike arrived in the form of a gutted carcass, then it is flattened and the skin is removed from both fillets. Then a mass is prepared from the pulp of the fish. The skin from one fillet is laid out on moistened gauze, on it along the entire length of the mass, which is covered on top with the skin from the second fillet. By connecting the ends of the gauze, the fish is formed into a roller, the ends are tied with twine, and used for poaching.

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

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

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

General rules for serving fish

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

Pike stuffed

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

After that, cut off the pulp, leaving it on the skin with a layer of 0.5-1 cm. cut pulp is used for minced meat preparation.

For minced meat: fish pulp, browned onions, garlic, wheat bread soaked in milk or water, pass through a meat grinder, add softened margarine, eggs, salt, ground pepper and mix everything thoroughly. We fill the carcass with minced meat, give it the shape of a whole fish and stew for 15-20 minutes with the addition of bay leaf and spices 5-10 minutes before readiness.

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

We fill the skin removed from the fish with minced meat and give the product the shape of a whole fish. The hole through which the fish was stuffed is tied or sewn up.

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

Pike perch, stuffed whole

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

1. Dishes from fish stuffed in various ways.

Fish dishes stuffed in various ways .

Preparing envelopes. In thin pieces of salmon fillet or other large fish (escalopes), the filling is wrapped, preparing a snack envelope. Fix the filling in the escalope by tying it with a green onion feather. Fish envelopes are very delicate, they are poached or carefully fried in a pan.

Pillow preparation. A pillow is a piece of fillet in which a pocket for minced meat is cut out. For their preparation, any large fish with dense meat, such as salmon, is suitable. The fillet is cut into pieces 7.5x4 cm in size. Stepping back and not reaching 1 cm to each edge, cut a pocket in the front of the fillet (without cutting the back, top and bottom parts). The pocket is opened, a little stuffing is put into it and tied with a green onion feather. The pads are delicate, so it's best to let them in.

Preparing rolls. Spread the filling on a piece of clean fillet, roll up the roll and fix it with a skewer or wrap it in foil. Another option is to wrap the fillet in the shape of a cup, skin side out. The tail section should also be outside.

Whitefish stuffed with rice and mushrooms

Fresh whitefish - about 1 kg; rice - 50g; fresh mushrooms (champignons) - 100-200g; vegetable oil - 2 tablespoons; salt - to taste; for lubricating fish: sour cream - 1 tbsp.

To begin with, the whitefish carcass must be prepared for stuffing. To remove the bones, insert a sharp knife with a sharp tip under the bones (ribs) and release the fish pulp from both sides of the ridge.

Release the ridge with a knife without cutting through the skin.

Cut off the spine at the tail and head with scissors. Lightly salt the carcass outside and inside.

For the filling, boil the rice until half cooked. Heat oil, add rice. Cut the mushrooms into thin slices and add to the rice. Lightly fry everything under a closed lid and season to taste with salt.

Stuff the fish with minced meat and tightly wrap the edges of the abdomen. If desired, sew the edges with a harsh thread, but even without stitching, the filling did not fall out. Lubricate the carcass with sour cream. Lay the fish on a sheet of foil greased with oil, cover the fish with the free edges of the foil and bake for about 30 minutes until the fish is ready. Make sure the fish doesn't dry out. Put the finished fish on a warmed dish and serve immediately.

Pike perch fillet stuffed with mushrooms.

Cod stuffed in crayfish sauce.

Trout stuffed with porcini mushrooms and spinach

Trout (4 pcs.) - 1.4kg, vegetable oil - 1/2 tbsp, sour cream - 1 tbsp, white wine sauce - 1 cup, for minced meat: porcini mushrooms - 500g, shallots - 1 pc, garlic - 1 clove, almond chips - 2 pinches, cream (30%) - 350g, spinach - 200g, lemon - 1/2 pc, vegetable oil - 1 tbsp, butter - 3 tbsp.

Finely chop porcini mushrooms (or champignons), shallots and garlic, fry in vegetable oil until half cooked, add almond flakes. Pour in the cream and simmer until done.

Sprinkle spinach with lemon juice and fry in butter for 2 minutes. Lay the spinach on paper towels and blot the grease. Mix mushrooms and spinach, season with salt and pepper, cool.

Cut the trout from the back, cut the backbone with a knife, cut with scissors and remove. Clean out the insides, leaving the head and tail intact. Put minced meat into the formed pocket.

Chop the cut edges of the trout with skewers and pull with threads so that all the juice remains inside. Spread the fish with sour cream and bake until cooked on a baking sheet. Put the finished fish on a dish, pour hot sauce with white wine.

For the sauce. Mix cream, white wine and fish broth. Evaporate the mixture to one third of the volume, add herbs and shallots.

Fish 90, quenelles 80, mushrooms 30, crayfish necks 2 pcs., garnish 150, sauce 75.

Cut the fish fillet without skin and bones into ribbons 3-4 cm wide and 20-25 cm long. Lubricate each ribbon with raw fish marinade or release it from a paper tube. Roll the tape into a roll. Put the prepared fish in a saucepan, cover with oiled paper, pour a little broth and simmer in the oven. Before serving, put mushrooms, crayfish necks on the fish, and boiled potatoes on the side of the fish.

Drizzle white sauce with cancer oil or caper sauce. You can also cook zander.

Grind 200 g of porcini mushrooms or champignons, 40 g of parsley root, several small onions. Put all this in a bowl, add butter, salt, pepper, a little broth and cook for 5 minutes, then pour in 2-3 tablespoons of thick red sauce.

Cut the pike perch fillet without skin and bones into long slices, put the mushroom filling in the middle of each slice, roll the fillet into a roller; pierce with a wooden pin, sprinkle with flour, moisten with an egg mixed with melted butter, breaded in breadcrumbs, drizzle with butter, breadcrumbs again and fry either in deep fat or on a wire rack.

600 g fish, 4 tbsp. tablespoons of butter, 2 onions, 250 g of fresh mushrooms, 2 tomatoes, 3 tbsp. tablespoons chopped parsley, 2 eggs, 3 tbsp. spoons of wheat flour, 300 g of sauce; pepper, salt to taste

Sea bass fillet cut into pieces, salt and pepper. Fry mushrooms, add pureed tomatoes, chopped parsley, salt, pepper and simmer for 10-15 minutes. Spread the mixture on the fish fillets and roll them into tubes. Secure by tying the tubes with a thread. Stir the eggs and dip the tubes in them, then roll in breadcrumbs. Melt the fat in a frying pan and fry the tubules on all sides. Fry until the fish becomes soft when pierced, and then put it on a heated dish. Serve the white sauce with wine along with the fish. Fish stuffed with rice and nuts

For 4 - 6 servings: rice 90 g; pine nuts, finely chopped 45 g; two white fish with a total weight of 1.5 - 2 kg; medium-sized onion, finely chopped; olive or vegetable oil 3 tbsp. l.; chicken broth or water 1/4 l; currants 60 g; ground cinnamon 1/4 tsp; chopped parsley 3 tbsp. l.; salt and pepper; sprigs of parsley; lemon, cut into slices;

Fry the onion in vegetable oil until softened. Add the pine nuts and rice and stir-fry for 3-4 minutes until the onion is translucent. Add stock or water, currants, cinnamon, parsley, salt and pepper to taste. Close the lid and simmer for about 20 minutes until the rice absorbs all the liquid and becomes crumbly. Rub the fish inside and out with salt and pepper. Stuff with filling and cover the opening with cocktail straws. Place the fish on a greased baking sheet and bake in the oven at 180 degrees Celsius for 40 minutes until the fish is tender. The baking time can be calculated as follows: take 10 minutes for every 500 g of fish. Before serving, you can decorate the fish with parsley sprigs and lemon slices.

1. Methods and techniques used in restaurant cuisine for stewing fish on the stove, in the oven, in pots, in the wok.

3. Quality requirements. Possible types of defects and ways to eliminate them.

If stewing in the oven is used, first a little fish broth, dry white wine and lemon juice are poured into the clay dish. The prepared fillet is laid, covered with parchment paper and stewed at 150-200°C for 5-10 minutes.

Fillet of flounder "Bersi".

2 flounder fillets, oil, 25 g shallots, parsley, 60 ml fish broth, 60 ml dry white wine, juice of 1/4 lemon, 250 ml white sauce (veloute), salt, pepper, cream, sabayon.

Salt and pepper the fillet pieces and place them on an earthenware dish greased with oil, sprinkle with browned shallots and parsley, add wine, fish broth and lemon juice. Cover the dish on top with parchment paper and simmer for 5-10 minutes at 150-200°C. Put the fillet and leave in a warm place. The resulting broth and tell to boil. Bring to taste, strain, season with butter, cream, sabayon (a mixture of yolks and water boiled in a water bath), pour the fish with the resulting mixture and glaze under a salamander grill or in

If shallots are used in cooking, it is recommended that they be sautéed in butter beforehand. You can also stew fish with the addition of tomatoes, chopped parsley, mushrooms.

Fish and seafood stew in a pot with the addition of fried vegetables, tomatoes, broth, dry wine, salt, sugar, pepper for 5-10 minutes. Before stewing, marinate fish and seafood well in lime juice and ground coriander. Sometimes fish and seafood are stewed with potatoes, spinach, tomatoes or vegetables, tomatoes and rice.

You can stew fish even in wok. To do this, garlic, ginger, soy sauce, dry sherry, corn starch brewed in broth are mixed and heated, the prepared carcass is pre-fried, and then the fish is stewed in the sauce for 5 minutes. At the end, the sauce is boiled down without fish and brought to taste with powdered sugar, chili and green onions are added.

Also, fish and seafood can be stewed in the main way on the stove.

Routing

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

Product name	Gross (gr)	Net (gr)	Yield (gr)
Sterlet fish			The insides of the fish are removed, the fins are cleaned, greased with olive oil, rubbed with salt and pepper. Line a baking sheet with foil and lay out the fish. Filling: porcini mushrooms are fried with onions for 3-4 minutes, mixed with boiled rice, salted and peppered. The prepared fish is stuffed with stuffing, smeared with mayonnaise, put in an oven preheated to 180 degrees, baked for 40 minutes. The finished fish is laid out on a dish and decorated with parsley.
Parsley
white mushrooms
Onion


Olive oil

GBOU SPO College of Service Sector No. 32

Routing

Table 6 Names of dishes: “Dorado with Hollandaise sauce” rec. No. 2

Product name	Gross (gr)	Net (gr)	Yield (gr)	Cooking technology and presentation of dishes
Dorado fillet			Dorado fillet is cut into cubes, salted. Prepared fish is fried in a grill pan with cherry tomatoes. Grilled spinach in a pan. Dutch sauce: beat the yolks with wine, heat in a water bath, add butter, add salt, pepper, lemon juice, mix.
egg yolk
Butter
Lemon juice

Cherry tomatoes
White dry wine

Technological schemes

Fig 1

Rice. 2

Conclusion

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

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

The information of this course work can be used in the organization of the restaurant "Fish Day". For example, take the assortment as a basis when creating a restaurant menu, for banquets and weddings.

fish dish food

"APPROVE"

Head master

N.I. Ivashchenko

Group No. 1-09

Profession: pastry chef

Object: lyceum laboratory

LESSON PLAN

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

LESSON TOPIC: “Cooking whole and round stuffed fish

Shami"

The purpose of the lesson:

Teach students proper work practices and operations

For the preparation of stuffed fish as a whole and round

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

Hygiene at work. The study of the norms of laying products according to the Collection

Nick of recipes for dishes, specialties from newspapers and magazines
material. Sequence in cooking

Dishes, serving and holiday rules.

Educational purpose of the lesson:

Education of professional competence in students,

Independence in work, respect for work, one's own

Professions of caring for equipment,

Tools, products.

Developing goal of the lesson:

Help students develop attention

Nosti, will, perseverance in achieving the goal.

Type of lesson: Lesson on the formation of skills.

Lesson method:

A conversation with a personal demonstration by the master of labor techniques, using

Calling interactive methods.

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

Equipment:

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

Electrical cabinet ESH-3M.

Non-mechanical equipment: production tables.

Tools:

A set of working tools on a stand, knives of medium height

Varskoy troika, musat knife, CARVING knife set.

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

Crockery and cutlery:

Dinner plates, dishes, gravy boats, carabiners, napkins, condi-

Terek sheets, frying pans, saucepan, sieve, bowls, table spoons

Vye, forks, spatulas, skimmers.

Visual aids:

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

Fish processing, instructional and technological cards,

Task cards, interdisciplinary complex cards

Tasks, Collection of recipes for dishes, clippings from magazines.

DURING THE CLASSES

1. Organizational part - 5 min.

The report of Brigadier Yarmolinskaya includes the following questions:

a) the presence of students in the classroom

b) compliance of the appearance of students with the requirements

c) students have diaries

d) did all the students do their homework

e) Are the workplaces organized for the lesson?

f) Are all students ready for the lesson?

2. What was given at home?

3. Who is not ready for the lesson?

4. Who has unclear questions?

INTRODUCTION INSTRUCTION - 45 min.

Report the theme of the program

Report the topic of the lesson

State the purpose of the lesson

Reproduction in the memory of students previously studied material

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

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

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

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

Depending on the fat content, fish are divided into lean (up to 2%), medium fat (from 2 to 8%), fatty (from 5 to 15%) and especially fatty (more than 15%).

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

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

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

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

Determine the quality of the fish in front of you?

(Rybalko V.)

Incoming fish must be of good quality.

The main indicators are its appearance and smell.

The fish should have elastic flesh, dense shiny scales, red straightened gills without mucus, with the exception of certain species of scaleless fish.

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

What should be done if the fish smells like mud?

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

4. What types of fish are used for stuffing?

(Dubina M.)

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

5. What weight is used for stuffing fish?

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

Consider the schemes for preparing fish for stuffing.

6. Distinctive features in the primary processing of zander and pike for stuffing?

(Linnik M.)

When stuffing whole pike, after cleaning from scales and washing in cold water, cut the skin around the head, then, separating it from the meat with your fingers, gently peel off. At the tail, chop off the spinal bone so that the tail remains with the skin.

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

The pike is carefully cleaned of scales, the skin is cut around the head, removing it with a “stocking” in the direction from head to tail, and the fins are cut. At the base of the tail, the vertebral is broken. the bone is twisted "stocking". "Stocking" washed. The meat is separated from the bone, cutlet mass is prepared and used for minced meat. The treated head without eyes and gills is attached, everything is wrapped in gauze.

Zander. Cut off the fins (poisonous) and clean the scales. A deep incision is made along the back on both sides of the dorsal fin and vertebral bone so that the vertebral bone and costal bones are separated from the pulp. At the head and tail, the vertebral bone is broken and removed. Through the holes formed, the insides are removed, the pulp is cut off, washed to a thickness of not more than 5 cm, and filled with minced meat.

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

(Muborakshoeva S.)

8. What utensils, equipment, tools are needed for processing fish?

(Sobol S.)

Organize jobs for the primary processing of fish.

(Oleynik S.)

Process fish for stuffing with a whole carcass.

(Yarmolinskaya L.)

7. How to prepare fish for stuffing in portions?

(Ivanisenko A.)

Process the fish for stuffing in portions.

(Linnik M.)

Cutting fish into portioned pieces (kruglyashi).

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

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

With a medium chef's knife, the flesh is cut at the gill covers on both sides, the vertebral bone is cut and the head is separated along with part of the entrails.

Through the hole formed, the remaining entrails are removed and the fish is cleaned from the films. With this treatment, the abdomen remains intact.

The fish is washed, slightly dried and cut across into portioned pieces having a round shape, which are used for cooking frying and stuffing.

Waste during such processing will be 35 - 40%.

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

What determines the percentage of waste in fish processing?

(Dmitrenko)

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

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

9. What kind of stuffing did you prepare for stuffing fish?

(Kisel N.)

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

11. Terms of storage and sale of minced meat?

(Dubovenko S.)

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

CHECKING THE HOMEWORK AT THE STUDENT BY THE MASTER

Generalization by the master of the answers of students at the introductory briefing. Grading.

INSTRUCTING STUDENTS ON A NEW LESSON TOPIC

Introductory word of the master.

To prepare an appetizing dish means choosing the right flavor combinations of products and their portions. The chef's talent lies in establishing his secret relationships with products unknown to others. To learn to feel the proportionality of the ratio of products means to comprehend the professional secrets of cooking. After all, one has only to allow a small overkill or lack of one or another product in the dish, and everything went down the drain.

Modern production puts forward high requirements, both to the personality and to the level of professional competence of the lyceum graduate.

Our task is to ensure that in this lesson the student acquires professional knowledge, is able to competently apply them in practice, develop in students the ability to be independent in setting goals and ways to achieve them.

Personal demonstration by a fish stuffing master

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

Consolidation by students

12. Why are punctures made on the carcass of fish?

(Bacalar I.)

Personal demonstration by the master of stuffing portioned pieces

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

Consolidation by students

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

(Kuzminskaya V.)

(Stuffed fish is boiled, stewed, baked)

14. Features of poaching fish?

(Bova O.)

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

15. Rules for cooking stuffed fish?

(Pinchuk L.)

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

16. Rules for baking stuffed fish?

(Vildanov S.)

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

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

Some housewives bake fish like this. A special grate or 3-4 wooden sticks are placed on a greased frying pan or in a stewpan (this simple technique allows you to avoid burning the fish from below). Boiled potatoes, sliced \u200b\u200band butter are placed on top of the fish, and then poured with sour cream (or white, sour cream or milk sauce), sprinkled with grated cheese, sprinkled with melted butter and put in a very hot (up to 250-280 ° C) oven cabinet. Bake for 15-30 minutes, then reduce the heat in the cabinet. During baking in moderate heat, the fish is poured with broth from a baking sheet.

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

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

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

(Laznik K.)

Personal demonstration by the master of a carbine, a saucepan, a baking sheet.

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

Consolidation by students

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

(Bacalar I.)

19. What are the technical rules that must be observed when working on the ESH-3M?

(Pikalova I.)

20. At what temperature do we bake fish?

21. Baking time for stuffed fish?

(Dubina M.)

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

Personal demonstration by the master of laying out portioned pieces of fish in a saucepan and poaching

Consolidation by students

22. Time to stew portions?

(Kisel N.)

23. What are the technical rules that must be observed when working on EP-2M?

(Oleynik S.)

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

(Dubovenko S.)

(So that the fish retains its shape better and there is no skin rupture. Clean gauze is dipped in vegetable oil, twisted well, fish is placed on the gauze, lowered into a double boiler. The fish is ready, they are taken and pulled out by the gauze. the bottom of the fish until it hardens.The main feature is that the gauze does not stick to the fish and does not spoil the view.A well-frozen pike is already easy to remove from anywhere).

Personal demonstration by the master of wrapping fish stuffed in gauze for cooking.

Consolidation by students.

25. Cooking time for stuffed fish?

(Vildanov S.)

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

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

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

(Sobol S.)

(During cooking, the rapid boiling of the liquid should not be allowed: they cook almost without boiling, so that the movement of water is barely noticeable, otherwise the carcass is deformed and the minced meat swells)

27. What dishes are used to serve stuffed fish?

(Bova O.)

When preparing dishes, great attention should be paid to the dishes on which products are served to the table. This dish must fully correspond in its shape, size and even ornament to the product that is placed on it for serving to the table. The cook must remember that beautiful tableware, combined with skillfully placed dishes on it, gives the table a particularly attractive look.It is believed that porcelain, earthenware, cupronickel, earthenware and wooden utensils are most suitable for serving fish.

The whole fish should be placed for serving on an oblong porcelain or cupronickel dish (tray). Fish filled in round molds should be served on round dishes of the appropriate size.

Fish dishes (in canteens) are served on small heated plates or aluminum pans. In a restaurant, various dishes are used to serve fish second courses: boiled fish is served on dishes; poached (steam fish, in brine, in tomato, in Russian, etc.) - in oval rams with a lid; fried fish (in breadcrumbs, on a skewer, etc.) - on cupronickel dishes; baked fish (in Russian, in sour cream sauce, etc.) - in cupronickel frying pans or in shells, which are placed on small plates. The sauce for boiled fish is served separately in a gravy boat.

Personal demonstration by the master of dishes for the holiday of stuffed fish.

Consolidation by students.

28. What side dishes are served with stuffed fish?

(Namchuk M.)

29. What sauces are served with stuffed fish?

(Kuzminskaya V.)

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

(Pinchuk L.)

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

Organize a workplace for cutting and decorating vegetables

(Laznik K.)

Personal demonstration of the cutting master

a) carbing a lemon and cutting into eights

b) cucumber-bells by hand and with a device

c) tomato - peel rose, folding rose from slices

d) from onion - water lilies

e) boiled carrots - bells, folding rose

e) boiled beets - folding rose

g) fresh carrots - bells

h) oval egg - chamomile

Work with a collection of recipes for dishes on the first, second mark-up category for the sale of fish stuffed with portioned pieces.

(Rybalko V.)

Weight of poached fish - ?

Garnish weight - ?

Sauce weight - ?

Personal demonstration by the master of the holiday of fish stuffed with portioned pieces. Dish decoration.

31. Microwave safety rules?

(Linnik M.)

32. The serving temperature of the dish. (Dubina M.)

33. Quality requirement.

(Kisel N.)

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

Conducting dish marriage with students. (dishes are prepared, appliances, students conduct a tasting, grading for color, taste, smell, texture) (Yarmolinskaya L.)

Filling out the marriage journal (Oleynik S.)

34. Does the prepared dish meet the quality requirements?

(Bacalar I.)

35. Determine the readiness of baked fish?

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

36. How can you decorate stuffed fish?

(Ivanisenko A.)

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

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

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

Personal demonstration by the master of shifting the fish from the baking sheet to the mirror, removing the thread, decorating with lettuce leaves, carved lemon, fresh cucumber, tomato, egg daisies, shrimp, olives, parsley.

37. How is stuffed fish portioned in a restaurant?

(Pinchuk L.)

Having received a ready-made second course at the distribution, it is brought to the table along with heated plates and devices for layout and placed on a utility table. Then the waiter shows it to the guests - after their permission, using the layout devices, lays it out together with the side dish on small plates. When dividing the fish into portions and laying them on plates, you must ensure that the pieces of fish are as uniform as possible.
Fish dishes are served with special fish knives and forks. When ordering a whole fish, fish spatulas are additionally used in order to divide the fish into portions and arrange it on plates, as well as a spoon for pouring the sauce

(the waiter on the auxiliary table cuts the fish, depending on the number of people, with a knife and fork, puts it on a plate with a spatula and, if the guests wish, can warm it up in the microwave).

Personal demonstration by the master cutting chilled fish with a thickness of 1-2cm. from head to tail at a right oblique angle into portioned pieces, weighing 100g. and then picking up the carcass. “Stretched fish”. Putting the fish on a mirror, decorating with chopped jelly, parsley, cornet with softened butter, pita bread over the fish in the form of a “frigate”.

38. Rules for serving stuffed fish

Summing up the introductory briefing

a) grading, brief commenting on them

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

c) inform students of the criteria for assessments

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

e) clarification of unclear questions

CURRENT BRIEFING-

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

Target walks with a target;

a) Check if all students have completed the task

b) Are the workplaces properly organized?

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

d) The correctness of the assignment by students

e) Conducting self-control by students

FINAL INSTRUCTION - 15 min.

Summing up the work. The degree of achievement of the goal.

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

Grading. Brief commentary.

The message of the topic of the next lesson "Cooking dishes from boiled meat"

Issuing home assignments

Master p / o L.A. Klymenko

Table of assessment of practical work by teams

With the method of destroying that expansion of knowledge with those, the development of practical skills in rozrokhunka kіlkostі vіdkhodіv, the output of drinks, mass net, gross, the number of servings in the culinary sample of ribi, the solution of virobnihnyh situations, to control, nutrition for self-control.

Yakі kharchovі speechovi vengeance riba?

Introduce the classification of the rib.

How can you mark the goodness of the riba for the good signs?

How do you see ribs to be luscious?

How do you see ribs to bring them to the ruthless?

How do you see ribs up to sturgeons?

How is the process of processing ribi at harvesting enterprises?

What are the working places seen for processing ribi in the m "yaso-fish workshop?

What kind of equipment is used to make ribi?

What are the rules for defrosting ribeye by the water?

What are the rules for defrosting ribeye on display?

What ways of defrosting will you win, how did you find fish of such types: fried ribs, catfish of great rosemary, cod fillet?

Store the technological scheme for the processing of luscat ribi:

a) for victoria as a whole;

b) for drawing on round timber.

Lay down the technological scheme for the processing of luscious ribi on a clean fillet.

Store the technological scheme for the processing of sturgeon ribi.

Why is it necessary to scald during the processing of ribs with a cartilaginous skeleton?

How to grind pike perch and that corop for stuffing?

How to prepare minced meat for stuffing ribi?

How does ribi plasty work?

Why do they see dark plіvka in ribs?

What is the reason for the deformation of the ribi pieces when greased?

How to narizati nap_vfabrikat for var_nnya?

How to cook sturgeon fish for cooking?

How to cut fish for stew?

Why do they cut riba for poaching under kut 30 0 ?

How to cut fish for lubrication?

Why riba is cut for lubrication under cut 30 0 ?

How to prepare a drink for ribi lubricated with green oil?

How to cook a product on the go?

How to prepare the finished product of riba in dough?

How to prepare a ready-to-cook fish on a grill?

Why panirue riba?

How does the natural masa look like cutlet?

Store the technological scheme for the preparation of schenoy masi.

Fold the technological scheme of cutlet mass.

What kind of beverages are prepared with natural schenoy and cutlet masi? Їх preparation.

Why does the cutlet mass have white stale bread without sourness?

Why does the cutlet and sichene masu need to be mixed and beaten?

Why did that cutlet masa become gray?

If paniruyut boroshny napіvfabrikat іz sіchenoї і kotletnoї masi і why?

How to save the drink made from ribi: whole carcasses, portioned shmatki, cutlet masi?

How to beat the ribs of kharchov?

Waste when cutting fish with a bone skeleton (all families)

(in % to gross weight of raw materials)

Zuban

ice fish

sea bass

Blue whiting

mackerel oceanic

STUDENT SURVEY SCHEME

Grigoriev

Demyanenko

Kurushin

Kutnyaya

Hodos

Chernyatiev

Chistyakova

Shvidky

Shkarupa

DECORATION OF DISHES

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

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

Green onion flower.Feathers are cut in the form of a panicle, lowered into a glass of cold water (previously cut along) with feathers down. In this case, the feathers twist and form a beautiful flower.

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

DECORATION OF DISHES

bells

Magnolia

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

Tomato garnishes

rose from tomatoes

Chamomile from an egg

Rose from an egg . Cut off the blunt end of the egg to a height of 1 cm, remove the yolk. Get a small stand with a recess. From the greater part of the egg, cut off the protein in a circle with a thin strip 1 cm wide, twist it into a roll. From the remaining protein, cut a few thin slices (petals) from the sides, place them in the recess of the stand, and put a twisted strip of protein in the center.

Cucumber bows

Onion lily

green onion flower

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

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

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

Decorations from jellied vegetables. You can pour various vegetables, both boiled and canned, except for boiled beets. It is good to use red pepper, herbs, boiled and pickled mushrooms, green peas.

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

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

With a curly knife and special devices, you can easily make a bell or rosette from carrots, cucumber or radish, a tulip, lily, lily of the valley from onions and tomatoes, a garland or cord from cucumber and radish, asterisks from carrots and beets and much more.

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

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

You can decorate the product with small round radishes by pouring them into slides. “Tulips”, “fans” are cut out of oblong radishes, and “bumps” are cut out of round radishes. You can grate the radish, pour it on a green leaf of lettuce and decorate the dish.

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

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

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

Sweet peppers can be a good decoration for various dishes and salads.. It can be cut into circles, slices of various shapes.

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

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

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

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

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

Whipped butter can decorate stuffed fish, beef rolls, etc.

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

bells easy to make from boiled carrots, beets, pickles or fresh cucumbers. Cut off the top of the vegetable so that a pointed cone is obtained, and, without violating this shape, cut off a thin layer 1.5-2 cm wide: one circle - one conical cap, then the next. Turn the cap upside down, put an oblong piece of a vegetable of a different color in the middle - the bell is ready. Arrange 2-3 together on a platter, or distribute one at a time between the appetizer slices.

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

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

Baskets of various fruits. Cut off the top from tangerines, lemons, oranges, pickled or pickled apples, remove the pulp by a third with a spoon, make cloves on the edge of the basket. Fill

Tomato garnishes. Cut a medium-sized tomato lengthwise into circles, not completely. Then push these circles apart with your hands, giving the shape of a flower. Place an olive or green pea in the center of the flower. Serve with salads, meat or fish dishes.

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

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

Chamomile from an egg . Cut off the sharp end of a hard-boiled egg, put it cut down, cut the protein into thin slices. Spread the slices with your hands, giving the appearance of chamomile, remove the yolk. In the middle of the petals put a circle of carrots or yolk, around - parsley, celery.

Rose from an egg. Cut off the blunt end of the egg to a height of 1 cm, remove the yolk. Get a small stand with a recess. From the greater part of the egg, cut off the protein in a circle with a thin strip 1 cm wide, twist it into a roll. From the remaining protein, cut a few thin slices (petals) from the sides, place them in the recess of the stand, and put a twisted strip of protein in the center.

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

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

green onion flower. Feathers are cut in the form of a panicle, lowered into a glass of cold water (previously cut along) with feathers down. In this case, the feathers twist and form a beautiful flower.

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

SHRIMP BUTTERFLY

This decoration looks good on salads, appetizers, seafood patés or cucumber slices served as an appetizer.
Make a cut along each shrimp and remove the vein.

Lay the shrimp on its side and, using a small but sharp knife, cut it in half lengthwise from chest to tail, being careful not to break it. Treat all shrimp in this way.

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

LOBSTER BUTTERFLIES, used to decorate lobster or crayfish dishes.

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

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

BUTTERFLY FROM TOMATOES, used to decorate salads and aromatic dishes. You can use individual slices with notched wedges, you can arrange them in pairs in the shape of a butterfly.

Select ripe, red, firm tomatoes and cut into 8 equal slices. Use a very sharp paring knife to cut the skin of the tomato from the base to half.

Gently peel back the skin of each tomato wedge. Position the two slices skin-to-skin to each other at an appropriate angle so that they resemble the silhouette of a butterfly. From such butterflies you can make a spectacular border for a salad.

BUTTERFLY LEMON, slices of lemon for decorating dishes. Select firm lemons with few seeds. Cut into thin slices with a very sharp knife and remove the seeds (you can do the same with lemons or oranges). Decorate fish dishes with lemon slices or arrange them around the edges of a wide dish, for example with a set of appetizers.

Cut two wedges from a slice of lemon: one is larger, the other is smaller. Throw away the excess. Make butterfly antennae from thin strips of red bell pepper or red chilli.

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

CUCUMBER BORDER, used for decorating dishes. This decoration diversifies the color scheme of egg, shrimp, meat dishes.

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

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

With your fingers, fan out each sliced piece and arrange around the edge of the serving platter as a border.

CARROT SCREENSare used to decorate dishes.

Peel young tender carrots. Cut off the top. Using a vegetable peeler, cut the carrots into thin strips. To prevent them from wrapping, pick up a cutter of the appropriate size.

Roll up the carrot strips and place them in an ice cube mold - compact so they don't unroll while you make the rest of the strips.

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

CURLS FROM CUCUMBERSare used to decorate dishes.

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

Lay the cucumber slice skin side down and cut the skin off the uncut end. Cut along the skin until about a centimeter is left at the second end. Leave this part uncut.

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

CACTUS FROM CARROTare used to decorate dishes.

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

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

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

Expand the spiral so that it looks like three flowers. Put it in water so that it does not dry out ahead of time. Decorate salads, meat dishes and carrot pudding with similar “cactus flowers”.

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

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

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

Immerse the celeriac in ice water and leave for a few hours or overnight to open the tassel. Drain water and pat dry before serving. You can also make double-sided brushes from pieces of celery, leaving the central part of the piece intact.

WEDGES FROM LIMETTAare used to decorate dishes.

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

Lay the fruit cut side down and make a small cut in the center with the knife at an angle. Make another cut, symmetrical to the first, so that you can remove the wedge from the fruit. The knife must be very sharp.

Continue cutting the wedges, following the line of the first cut and removing the finished wedges as you cut them. Leftover limetta can be used to decorate drinks or in other ways.

ORANGE WHEELS, are used for decoration of various dishes and drinks. Orange wheels without chocolate are good for garnishing drinks and salads. With chocolate they are wonderful with coffee or cold desserts.
Cut grooves on the orange. To more evenly space the teeth of the wheel, you can use a citrus peel cutter.

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

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

WINGS FROM TOMATOESare used to decorate dishes.

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

Continue to make similar cuts and remove the wedges until the last two wedges remain. Separate the petiole from them.

Return the half of the tomato to its original shape and carefully push the wedges one after the other so that you get wings. Decorate salads and cold meat dishes with tomato wings.

CUP OF GUAVA , used for decorating dishes.

This method of cutting fruit is called "Van Dyck". Melons, lemons, oranges, tomatoes are also often cut in this way. Make a notched cut through the middle of the fruit.

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

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

ONION JUGSare used to decorate dishes.

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

Carefully separate one half from the other, stretching them in different directions. Place both halves in a bowl of ice water for a few hours or in the refrigerator overnight to open up. Cut onions can be stored in water, put in the refrigerator, for several days.

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

SWANS LEMON , slices of lemon for decorating dishes.

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

Bend the zest inward towards the pulp, like a cup handle. This decoration looks great if you arrange the "swans" in a group, but you can arrange individual "swans" on a dish. To decorate drinks, make an incision in the pulp and put a “swan” on the edge of the glass.

CUCUMBER BOATS, Cucumber Slices To Decorate Dishes.

This decoration in itself can serve as a wonderful snack. Select the smallest, tender cucumbers. Trim off the ends and cut each cucumber into short pieces and each piece in half lengthwise.

Cut a thin, lengthwise slice parallel to the center cut, leaving the cut about a quarter of the length of the cucumber slice short. Make a boat cavity in the cucumber, at the same time removing the seeds.

Put red or black caviar in the cavity and bend the slice - it will become the sail of your boat. Secure it with a cocktail stick or a toothpick. Use to garnish cold or hot seafood dishes, or as an appetizer on its own.

"SUNFLOWERS" FROM TOMATOES

Take a small tomato and place it upside down. Cut it into four parts, not reaching the petiole by about half a centimeter. Repeat this operation so that you have eight sectors. Carefully score the skin with the petals, one petal at a time, peeling back almost to the base. In the center of the flower, you can pour a little chopped parsley or seedling onion.

Tomato sunflowers garnish hot and cold dishes, salads and dipping sauces.

CUCUMBER SPRINGS, slices of cucumber for decoration of dishes.

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

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

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

BUNKS FROM CARROTS, recipe for decorating dishes.

Select tender, young carrots, cut off the skin and one thin longitudinal layer from them in a thin layer, so that it is more convenient to place them on a horizontal plane for further cutting. Cut the carrots so that the length of their pieces is approximately equal to the length of your finger. Cut into thin longitudinal slices.

Lay 3-4 of these slices on top of each other, cut into sticks the thickness of a match. The color will become brighter if you lower the straw for half a minute in boiling water for blanching. If you want to serve the bundles cold, rinse them under cold running water.

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

ROSES FROM TOMATOESare used to decorate dishes.

Starting at the base of the tomato, slice the skin in a spiral in one strip down to the stem. The thinner this strip is, the more evenly it will wrap. The knife should be sharp, and the tomato should be ripe but firm.

Unwind the strip of tomato skin into a flat spiral, laying it flesh side down on a work surface. Start unwinding from the end closest to the petiole.

When almost the entire strip is unwound, assemble it into a rosette, using the wide beginning of the strip as a base and folding as many “opened petals” as possible from it.

FREESIA FROM CARROT, recipe design dishes.

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

Holding the knife slightly at an angle, apply gentle pressure to separate the finished flower from the carrot. At first, you will have to secure each petal at the same time so as not to cut it too, but with practice you can easily do this operation with one slight movement of the knife.

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

FLOWERS FROM RADISHare used to decorate dishes.

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

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

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

Radish roses can decorate cold meat dishes, salads and sandwiches; they can also be eaten as an independent snack, dipped in sauce.

ROSE HIPS FROM TOMATOES, recipe for decorating dishes. When making this decoration, which looks good with most meat and oriental dishes, it is important to select strong tomatoes. Cut the tomato in half from the stem to the base. Lay cut side down and cut into cross slices using a sharp, thin-bladed knife.

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