Fried pork, 1 kg

Technical and technological map No.Fried pork, 1 kg(Wed-10.30)

Publishing house "Gamma Press", Moscow 2003

APPLICATION AREA

This technical and technological map applies to fried pork, generated into the name of the object, city

REQUIREMENTS FOR RAW MATERIALS

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

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

RECIPE

Cooking technology Fried pork, 1 kg

The pork pulp is first cut across the fibers into oval-oblong semi-finished products with a thickness of 10 mm, and then into sticks 40-50 mm long with a cross-section of 1 cm and a weight of 5-7 g. The presence of intermuscular connective tissue is allowed.

Pour vegetable oil into a well-heated frying pan or saucepan, then lay out the meat in one layer and fry it while stirring until golden brown. Season with salt and ground black pepper. Add hot water. Bring to a boil, cover with a lid and simmer over low heat for 30-35 minutes. During this time, the water should evaporate almost completely.

Add tomato sauce with vegetables. Bring to a boil. Simmer for about 20-30 minutes at low boil. If necessary, adjust to taste.

The finished fried pork is cooled in a shock freezer and placed in a shipping container. Packed. Labeled.

Transported in a refrigerated car body.

Characteristics of the finished dish Roast pork, 1 kg

Appearance - stewed pork dish in tomato sauce. The meat is stewed until done. The pieces retain their shape. The sauce has a creamy consistency with softened pieces of stewed vegetables. The sauce tastes reddish-orange.

Taste– characteristic of pork stew, tomato sauce. No foreign taste.

Smell– characteristic of pork stew, tomato sauce. No foreign smell.

Requirements for registration, sale and storage Roast pork, 1 kg

Fried pork manufactured as needed. Stored, according to SanPiN 2.3.2.1324-03, at a temperature of +2+4* C, from the moment the technological process is completed: fried, deep-fried, baked, stewed culinary products - no more than 36 hours;

Introduction

The raw meat market is characterized by a sufficient supply of meat resources, as they are produced by peasants, farmers and personal subsidiary plots. When planning production volumes, meat processing plants focus primarily on the end consumer.

A significant increase in the opening of food enterprises has become an incentive to increase the production of domestically produced semi-finished meat products. Russian catering enterprises receive meat and fresh frozen products from domestic and foreign producers.

Meat has played an important role in human nutrition since ancient times. Meat is a valuable food product, a source of animal proteins, mineral salts and some vitamins that are important for the human body. The chemical composition of meat depends on the type of animal, its breed, sex, age, fatness, as well as on the pre-slaughter condition of the animal, the degree of bleeding and storage conditions of the meat.

In this work, the main goal is to study the technology of preparing pork dishes, the commodity characteristics of raw materials for the development of an assortment of dishes.

In accordance with the stated goal, the following interrelated tasks were solved in this work:

Familiarization with the commodity characteristics of raw materials;

Studying cooking technology;

Familiarization with the rules of registration, release, storage and sale;

Study of sanitary requirements when preparing pork dishes.

The knowledge gained can be used to develop recipes for dishes and determine technological standards for the laying of raw materials.

Pork meat is divided into two types. The first grade includes: shoulder, back (loin), brisket, lumbar with flank and ham (hip); to the second grade - tanks with a neck cut, forearms (knuckle) and shank.

Pork can be fried, boiled and stewed. The following dishes are prepared from pork: borscht, cabbage soup, pickles, cutlets, stews, jellies, kebabs, schnitzels, escalopes and other dishes. It is used (half with beef) to make dumplings.

A large amount of pork is processed into various smoked pork products: hams, bacon, etc. and into various types of sausages. At home, you can make boiled pork from pork.

A specially prepared whole pig can be served on the table as a separate dish (pig). The table can be decorated with a pig's or boar's head (especially for Easter).

In a number of religions (Judaism, Islam), a pig is considered an unclean animal, and its meat is taboo. On the other hand, in Hinduism, pork is considered one of the main types of meat due to the cult of the cow and the taboo on beef.

2. Technological part

2.1. Characteristics and features of methods of technological processing of raw materials.

Despite discussions about the negative impact of pork on health, this meat is in highest demand. This is explained by its cheapness, pronounced taste and juiciness, as well as the fact that pork is most processed into sausages.

Signs of quality

Carcass parts

Individual parts of a pork carcass can be prepared in a variety of ways. The easiest and fastest way to cook pork is in the form of cutlets, fried or grilled. It’s just as easy to prepare a real delicacy, such as pork with hot peppers or glazed neck. Minced meat without the addition of minced pork will never be truly juicy.

1. Ham

Ham is the most compact and meat-rich piece of pork. The meat is covered with a thin layer of fat, which gives it a unique taste, regardless of whether the ham is fresh, stuffed, smoked, stewed, fried or boiled. A variety of raw smoked and boiled types of ham and ham are made from the ham, rump or thigh of the hind leg. At the same time, depending on the traditions of a particular area, ham and ham have a unique, unique taste due to various methods of stuffing and smoking. If the ham is cooked as a whole piece, then it is necessary to cut the skin in the shape of a lattice so that the fat underneath can come out during frying. The ham often goes on sale already cut into its component parts.

1a. Hip (ham).

The most tender piece of ham is practically not inferior in quality to sirloin meat. Thigh meat is perfect for quick frying, as schnitzels or entrecotes, and it is also very tasty baked in a whole piece.

Ib.Ankle.
Pork schnitzels are most often cut from the ankle (only across the grain). The tender meat can be cooked as an oven roast in one piece. Boiled or smoked ham rolls are also prepared from this part of the carcass.

1s. Nut.

The "nut" ham is made from the nut. Although this part of the carcass is riddled with veins, the nut meat is very tender and is perfect for quick frying. The nut is very tasty both roasted as a whole piece and boiled. The nut is sold stuffed and unpacked.

Id. Lower ankle (ham).

Rolls or schnitzels are cut from the lower ankle. However, in most cases it is used for roasts or rolls, with or without skin. Boiled or smoked ham is also made from this part of the carcass.

2. Pork feet (jellied meat, shanks)

There are front and rear legs of pork. Fresh or stuffed, they can be boiled and fried. Pork feet are often prepared in completely different ways. To the north of the Main they are stuffed and boiled, to the south they are fried and served with sauerkraut.

3. Hooves (pork feet).

The lower parts of pork legs are sold fresh or smoked. They can be boiled, fried, grilled, or stuffed. Pork legs are used to improve the taste of eintopfs, sauces and broths. In France they are combined with truffles.

4., 5., 6. Rack of cutlets.

Pork back consists of three parts: the saddle - this is the part with short ribs, with loin parts and kidneys, cutlets and neck (back of the head). The saddle and cutlet together are called bob.

4. Saddle.

The so-called rump fillet (roast) is cut from the saddle along with the loin and a tender pink ham is prepared. The saddle is sold fresh, stuffed and smoked. It can be boiled, fried, grilled, glazed and baked into dough.

4a. Fillet (pork sirloin).

Pork fillet, like fillet of any other meat, is the most tender, juicy and lean. Pork tenderloin is baked whole or in a mass that forms a crispy crust (for example, in puff pastry). The fillet can also be prepared by wrapping it in vegetables or pork casing.

5. Cutlet.

From this part of the carcass a so-called “cutlet with a handle” is cut out. It is sold in whole pieces, stuffed, raw or boiled, like smoked and stuffed ribs. They, together with a piece of saddle, are offered as Kassel meat on ribs.

6. Cervix (occipital part).

From this part of the carcass, juicy meat sprouted with fatty veins and connective fibers is cut out, from which stews, roasts, goulash, stews and beef stroganoff are prepared. The neck can be boiled in pieces or fried in portions under the grill.

7a., 7b. Spatula (shoulder part, petal).

The meat from the shoulder is offered along with the bone and skin. It is used to prepare ham, stew, goulash, blanquette, pork with pepper and fricassee.
Lean cuts of meat are used for minced meat.

8. Thick ribs (brisket, breast rump).

This part of the carcass is offered fresh or stuffed, and is usually fried or boiled. Stuffed pork belly, rib meat, goulash and various eintopfs are prepared from the breast rump.

9. Subcostal part (from the stomach).

Meat with or without bones, fresh or stuffed. It can be stuffed, fried, stewed or boiled. It is served warm or as jellied meat. The hypochondrium is used to prepare smoked ham, known as jerky or lean ham.

10.Lard (from the back).

Lard from the back is suitable for wrapping, stuffing lean meat and making pates. Fresh back fat, salted or unsalted, is smoked and offered in stores and markets. Lard is used in many different ways to prepare many dishes.

2.2. Assortment and classification of dishes.

Pork with chicken in mustard sauce.

Ingredients:
300 g chicken breast fillet, 400 g pork fillet, 50 g Parmesan cheese, some frozen herbs, salt, pepper, 8 thin slices of ham, 2 bunches of green onions, 2 tbsp. l. grainy mustard, vegetable and butter, 125 ml dry white wine, 6 tbsp. l. Cream.

Preparation:

Wash and dry both types of meat. Grate the cheese and mix it with herbs. Rub the chicken breast fillet with the mixture, add salt and pepper and wrap in ham. Green lu. Cut into pieces 6 cm long. Fry both meats in vegetable oil and place on a baking sheet. Roast in the oven for 20 minutes at 200 degrees. Remove and place in a warm place. Pour the roast juices into the pan. Add butter to the roast juices. Simmer the onion in it for 3 minutes and remove. Mix the juice with mustard, wine and boil. Add cream and season. Cut the meat. Serve with onions and sauce. Garnish with parsley.

Smoked loin with mango

Ingredients:
800 g boneless smoked loin in pieces, ground black pepper, 1 tbsp. l. grated ginger, 7 tsp. canned horseradish, 2 tsp. Honey, 2 tbsp. l. sour cream 1 mango 2 tbsp. l. sauce fixer

Preparation:

Season the smoked loin and place in a baking dish. Add grated ginger and pour in a little water. Simmer in a preheated oven for 45 minutes at 200 degrees. Mix 5 teaspoons of horseradish with honey, spread the mixture over the roast and simmer for about another 15 minutes. Remove and place in a warm place. Bring the stewing juice and 200 ml of water to a boil. Add sour cream and 2 teaspoons of horseradish. Season with ground black pepper. Wash the mango, cut in half, peel and carefully remove the pit. Cut the fruit pulp into small cubes and add to the resulting sauce. Cook for 5 minutes. Cut the loin into portions and serve with the sauce.

Pork with apricots

Ingredients:
8 small chops, flour, 1 tbsp. l. butter, 1 can of canned apricot halves, 1 tbsp. l. Sugar, ginger root, 1 tbsp. l. ketchup, 5 tbsp. l. Cream.

Preparation:

Roll the meat in flour. Heat the vegetable oil and butter and fry the chops for 8 minutes. Remove from the pan and place in a warm place. Drain juice from canned apricots. Sprinkle the fruit with sugar and fry in the remaining fat for 5 minutes. Pour in 6 tbsp. spoons of juice. Cut the ginger into thin strips. Add ginger to apricots and simmer gently for 5 minutes. Pour in ketchup with cream and simmer for about 5 minutes. Place the chops on plates and pour over the apricot sauce. It is good to serve boiled rice as a side dish.

Pork medallions

Ingredients:

750 g pork fillet, 5 onions, 1 clove garlic, 40 g melted butter, salt, pepper, 40 ml cognac, 100 ml meat broth, 150 g sour cream, 2-3 tsp. green pepper grains.

Preparation:

Cut the meat into slices 4 cm thick. Finely chop the onion and garlic. Heat the oven to 80 degrees. Fry the meat slices in melted butter on each side for 2-3 minutes, season, wrap in foil and keep in a warm oven. Stew onions and garlic in frying fat, pour in cognac, broth and simmer to half. Rub through a sieve, mix with sour cream, season. Add crushed peppercorns. Divide the meat and sauce among preheated plates.

Pork with julienne

Ingredients:
250 g carrots, 100 g celery root, 1 onion, 600 g pork fillet, 1/2 tsp each. curry powder and dried thyme, 25 g coconut oil, 1 tsp. salt, 2 tbsp. l. soy sauce, 0.125 l meat broth, 2 tsp. food starch, 1 tbsp. l. lemon juice, 1 pinch each of pepper and sugar, 2 tbsp. l. chopped parsley

Preparation:

Peel the carrots, wash and cut into thin strips (“julienne”). Also peel, wash and cut the celery into the same strips. Peel the onion and chop finely. Preheat the oven to 50 degrees. Wash the fillet, dry it, cut it into 8 slices, pressing lightly with your palms, shape it flat, rub with curry and thyme. Fry the medallions over high heat in hot coconut oil for 45 minutes on each side. Add salt and place in a warm oven. Fry carrot and celery sticks along with onion cubes in the remaining coconut oil, pour in soy sauce and meat broth and cook over low heat for 5 minutes. Mix starch with lemon juice and make sauce. Add spices and parsley to the vegetables, stir. Place carrot julienne on plates next to the medallions. You can serve this dish with white bread straight from the oven.

Pork rolls with leeks

Ingredients:
4 very thin pork schnitzels (about 500 g), salt, ground white pepper, 1 clove garlic, 4 tbsp. l. cream cheese with buttermilk and herbs, 2 tsp. Mustards, 2 large leeks, 50 g reduced fat butter, 6 tbsp. l. Cream, 1/2 tsp. curry powder

Preparation:

Wash and dry the schnitzels. Salt and pepper. Peel and pass a clove of garlic through a press. Season cream cheese with garlic. Spread the schnitzels first with a thin layer of mustard and then with cream cheese. Wash and peel the leeks. Make 1 longitudinal cut so that you get long leaves. Blanch them in boiling salted water for 1-2 minutes, then put them in a sieve, rinse with cold water and let it drain. Arrange 4 leek leaves. Place schnitzels on them and wrap them tightly in leaves. Carefully tie the rolls with string or leek strips. Place the rolls in a large flat pan. Finely chop the remaining leeks and add them to the rolls with the butter, cream and curry. Cover with a lid and simmer for 20-25 minutes. Divide the leek sauce into preheated bowls and place the pork rolls on top.

Pork dish "Aphelia"

Ingredients:
600-650 g pork fillet, 1 tsp. coriander seeds, 1 tsp. Sugar, salt, pepper, 3 tsp. olive oil, 1 glass of red wine, coriander leaves.

Preparation:

Cut the pork into 1 cm thick pieces. Place the pork slices between two sheets of oiled paper and pound. Grind the coriander seeds in a mortar and add salt, pepper and sugar to taste. Sprinkle the mixture on both sides of the meat. Place in a cool place for 30 minutes. Heat oil in a frying pan. Fry as many pieces of pork as will fit in the frying pan until golden brown. Set aside. Roast the next batch. When all the meat is ready, place it in a frying pan, pour in the wine, hold for a minute over high heat, then reduce the heat, cover and cook until tender for 20-30 minutes. The liquid should reach the consistency of syrup. Otherwise, transfer the pork to a plate and keep it cool while simmering the liquid until it reaches the desired consistency. Pour the sauce over the pork and garnish with coriander leaves.

Pork with oranges

Ingredients: pork tenderloin (1.5 kg), 2 cloves of garlic, 2 types of red wine (200g), spices, mustard, 2 oranges, 1/2 lemon.

Preparation:

Rub the meat with mustard and stuff it with garlic. Place in a roasting pan and cover with sliced orange and lemon slices. Add spices and salt to the wine and stir. Pour the wine over the pork, close the lid and put it in the oven at 200 degrees for 2.5 hours. You need to check periodically; if all the liquid has evaporated, add a little water. Place the finished pork on a dish and garnish with herbs and fruits.

2.3 Features of the technology of cooking and presentation of dishes

Pre-treatment methods to improve aroma and taste

Salting and marinating add additional flavor to fresh pork as the first stages of cooking. Salting, which can last from 12 hours to a month, also protects meat from spoilage - this process was the main one in preserving the product before refrigerators appeared.

Marinating - the process of soaking meat with aromatic substances - is shorter in time, it changes the taste of the meat, giving it tenderness. Pork that is salted from evening to morning loses some of its sweetish taste. It should then be dried and cooked like raw meat.

When salted for longer, pork becomes drier and tougher than raw meat. After 3-4 days of salting, the pork should be soaked in order to remove the salt from it before preparing the dish. Pork, salted for 3 days, is soaked for 3-4 hours, and after 5 days of salting, it is soaked for about 6 hours.

Pork that has been salted for a week or more is soaked from evening until morning; Before preparing dishes from it, pour cold water over it, bring the water to a boil over low heat, let it simmer for a short time, then wash the pork and dry it.

Meat is salted either by coating it on all sides with large salt crystals, which is called dry salting, or by immersing it in brine. The name “dry salting” is essentially incorrect, because using this method, a brine is obtained, formed by the juices flowing from the meat, dissolving the salt.

Dry brining is usually used for thin, oblong-shaped pieces of meat, such as belly or ears, as shown in the picture below, because the salt, mixed with herbs and other seasonings, is easily applied to the surface of the meat being brined. Thicker pieces of meat are easier to pickle in prepared brine.

For pickling, use a container made of porcelain, ceramics or glazed earthenware; metal utensils can react with the brine and spoil the taste of the product. Although marinades can consist of any combination of seasonings, they usually include acidic substances such as vinegar or wine, which tenderize the tough tissues of the meat. Exposure to acids imparts a savory flavor to the meat, which contrasts with other, more flavorful additives such as onions and herbs. The amount of marinating liquid depends on the method.

So-called “wet” marinades, such as red wine marinades, contain enough liquid to completely immerse the meat. They are especially good for braising pork because the marinade; can become the liquid in which the meat will be stewed.

Dry marinades contain significantly less liquid. They are applied to meat, like sweet green pepper paste, rather than poured over the prepared dish. Such dry marinades do not need to be removed from the meat. The dish is sprinkled with breadcrumbs and thoroughly fried. At room temperature, the pork is kept under the marinade for 24 hours, in the refrigerator for about 30 hours, during which time the marinade imparts flavor and aroma to the meat.

Dry pickling with herbs

1 - Salting meat

Salt and various seasonings are mixed in a bowl. Seasonings can include ground Jamaican pepper and cloves, crushed juniper and bay leaves, pepper and dried herbs. Place a layer of this mixture on the bottom of a glass or ceramic dish. Place the meat (the picture shows the peritoneum and ears of the pig) in this dish. Rub the meat with the mixture and sprinkle with additional salt.

2 - Turning the meat

Cover the dish with a lid and place in a cool place. Turn the meat periodically to ensure even salting. Salting the meat should last at least 12 hours; To prepare pickles, meat should be salted for 3 to 7 days. After about 10 hours, when the meat gives juice, a brine will form. After the meat is salted, the brines and salt go to waste.

Pouring brine over fresh meat.

1 - Preparation of brine

Pour cold water into the pan. Tie seasonings, such as juniper leaves, cloves, thyme, bay leaves and crushed nutmeg, into a muslin knot. Place the spice bundle in the water. Add salt and a little sugar to the water. Bring to a boil over medium heat. Don't forget to remove the foam. When the sugar and salt dissolve, after 2-3 minutes, remove the pan from the heat.

2 - Filling the meat with brine

Let the brine cool. Pierce the meat intended for salting (pictured: the neck part of a pork carcass) in several places with a sharp object you have so that it is better salted. Place the meat in a deep bowl. Remove the seasoning bundle from the brine. Pour brine over cooked meat.

3 - Meat under pressure

Place a plate on top of the meat and place a weight on top of the plate. As a load, use a stone, ceramic or glass container, for example a glass jar with water poured into it. Make sure that the entire piece of meat is under pressure, then cover the dish with a lid to prevent dust from entering.

4 - Removing meat

Place the dish containing the meat in a cool, dark place, away from sunlight and other heat sources that can promote the growth of bacteria. Stir the contents of the dish every three days with a wooden spoon. When the meat is ready to your taste, remove it from the dish using tongs or a special fork.

Seasoned meat, red wine marinade:

For the “wet” marinade, place the meat - pictured: shank, chopped into pieces - into a bowl. The meat is sprinkled with herbs and aromatic seasonings, in this case parsley, thyme, bay leaf, chopped garlic and onion. All this is filled with red wine. Cover the bowl with a lid and leave to marinate at room temperature.

Marinade with green pepper

Dry marinade for sliced pork

Mix peeled and chopped sweet green peppers with salt and garlic or ginger and onion. Crush into a paste and add white wine. Using a spoon, spread the mixture onto both sides of the meat - pictured: deboned loin. Close the container with a lid and leave to marinate at room temperature.

Cooking technology

In the hot shop, products and semi-finished products are cooked, broths are boiled, soups, side dishes, side dishes are prepared, flour culinary products are baked, and products are also cooked.

In the process of technological processing, raw materials are not only sorted, washed, cleaned and cooked, but by combining various types of raw materials and semi-finished products, complex dishes are obtained, which sometimes include several dozen different products.

At public catering establishments, where a free choice of dishes is provided, the amount of raw materials is determined according to the menu.

The number of products included in dishes and their ratio are called layout or recipe. The calculation is performed for each type of dish separately according to the layouts given in the current collections of recipes.

The “Collection of Recipes” determines not only the ratio of products in a dish, but also the weight of the dish (yield), the permissible amount of waste and weight loss during processing, the basic rules for technological processing and presentation of dishes, and the rules for replacing one product with another.

The collection of recipes is the most important technical document. It consists of several sections: calculation of raw material consumption, yield of semi-finished and finished products, layouts for individual groups of dishes, tables of the duration of heat treatment of products and standards for the interchangeability of products.

The collection of recipes regulates: raw material input standards by gross weight in grams, waste from the primary (cold) processing of raw materials as a percentage of gross standards; norms for the investment of products by net weight (weight of the semi-finished product). Losses during heat treatment as a percentage of the net standards and weight of the semi-finished product; output standards for finished products; the mass of products in the finished product, the mass (in grams) of each dish as a whole.

The consumption of spices, salt and herbs is not indicated in each recipe, but in the introductory part of the relevant sections. The collection of recipes gives the consumption rates of these products for one dish.

Currently, to best meet the needs of the population, catering establishments can develop new original recipes and recommendations.

Seasonings for meat dishes

General rules:

Meat dishes are seasoned with salt, spices, herbs, various juices and purees.

Salt is contained in meat in sufficient quantities (OD -0.5% KaSG), so don’t get carried away.

Spices in peas are boiled and stewed together with meat, crushed spices are added to the finished food, otherwise they will fizzle out.

Fried meat is seasoned weaker than boiled meat; tender - weaker than spicy.

Preference should be given to spice plants, since in addition to taste they contain minerals and vitamins.

Fresh herbs are chopped and sprinkled over the finished dish; the dried leaves are powdered and added a few minutes before removing the dish from the stove.

The roots are added when the meat is already half cooked.

Tomato paste, spicy sauces, lemon juice and fruit can be added to the pan immediately: their acidity will speed up the tenderization of the meat.

Table mustard, horseradish, and salads in marinade should be served with cooked meat, because when heated, their taste irrevocably changes.

Below, in alphabetical order, is a list of seasonings for meat dishes and their brief descriptions.

Basil. Green and dried leaves have a very strong taste and are suitable for beef, lamb and wild game meat.

Barberry. Ripe berries are dried, sometimes ground, and used as a seasoning for meat dishes and sauces.

Wine. Table dry (8-12°) white and (or) red: Rkatsiteli, Saperavi, Abrau Riesling, Abrau Cabernet. It is used as a seasoning when preparing marinade for meat, and for seasoning ready-made sauces.

Carnation. Dried unopened buds of the tropical clove tree. Used in broths and sauces formed during stewing of game (1-2 pieces per liter).

Mustard. The seeds are added to the sauce obtained by stewing beef, elk and lamb. Roast big game and lamb are brushed with table mustard before the oven, which significantly improves its taste. Serve separately with fatty meat dishes and sausages.

Mushrooms. Fresh mushrooms, mushroom extract, dried mushroom powder are used to prepare meatballs, minced meat dishes, sauces and complex side dishes.

Allspice. Round dry fruits, more aromatic than black pepper. Used in jelly, stewing, etc.

Oregano. Fresh and dry above-ground parts of the plant for seasoning all meat dishes, sauces for them, pates and sausages (especially, together with marjoram, blood dishes).

Greenery. Dill, parsley, celery, chervil, cilantro, tarragon, all types of onions (chives, leeks, slime) are an essential addition to ready-made dishes: to digest meat, the body needs a sufficient range of vitamins and microelements. Greens are added to ready-made dishes so that they do not lose their nutritional value.

Ginger. The grated root has a strong taste and smell. Good for venison and lamb, seasoning sauces.

Hyssop. Fresh and dried leaves and flowers have a pleasant bitter taste. Used with all meat dishes.

Capers. Salted or pickled flower buds and ovaries of large nasturtium. Pleasant delicate taste. Applicable to all dishes and sauces.

Cardamom. Ground seeds. Very pungent smell. For minced meat, sauce.

Pickled vegetables. Sauerkraut, cabbage and shredded cabbage, soaked apples and berries (lingonberries, cranberries, currants), pickles, etc. - not only components of amazing side dishes, but often direct components of dishes (remember the famous duck with apples).

Roots. Celery, parsley, carrots in approximately equal quantities, together with onions, make up a mixture of seasonings most often used to season food. Added to meat dishes, usually after heating them in a small amount of fat.

Coriander. Dried fruits, fresh herbs (cilantro).

Cress (large nasturtium). Pickled green seeds (capers), fresh greens are used in meat sauce.

Kupyr. Fresh leaves are used for all dishes, especially offal.

Bay leaf. Add a little, half a leaf per serving for four people.

Lemon juice. For stewing, sauce, roast. It is recommended to rub whole poultry and roasts. Lemon slices are placed on fried slices of meat. You can use citric acid.

Marjoram. Fresh and dried leaves add a good flavor to all meat dishes and sauces, and are especially good for blood and liver dishes.

Olives. Salted or pickled olives are added to stewed and fried meat dishes and sauces after they have been cooked.

Melissa. With a lemon-like scent and mild flavor, fresh and dried leaves make a good seasoning for delicate meat dishes and sauces.

Juniper berries. Dried ripe (blue) juniper berries in whole form and in powder are used to season lamb, beef and wild animal meat.

Muscat. Due to its pungent taste, nutmeg is added in small quantities to minced meat, sausage and ham dishes, as well as to sauces and pates.

Mint. Fresh leaves and flowers are added to game meat, the sauce formed when stewing beef and elk, but in small quantities.

Pepper. Black peppercorns add good flavor to broths and sauces resulting from stewing. Crushed pepper is sprinkled on prepared meat dishes. White pepper, which has a milder taste, is obtained by peeling ripe peas from the shell. Red pepper is made from dried capsicums. It tastes more tender and goes well with white meat.

Parsley. Fresh and dried leaves and roots are suitable for all meat dishes and sauces. The roots are rich in essential oils, the leaves are rich in fluoride, carotene and vitamin C.

Onion. The essential oils contained in onions improve the taste of all meat dishes, which is why onions are the most common seasoning for meat dishes. Onions heated in fat are especially tasty.

Rosemary. Fresh and dried leaves are especially suitable for seasoning roast pork and lamb.

Ruta. The dried leaves, due to their strong, somewhat garlic-like smell, are a good seasoning for lamb, game and blood dishes.

Sugar. A small amount adds a pleasant flavor to sauces and meats.

Celery. Due to its pungent taste and smell, it goes well with spicy and dark types of meat - beef, venison, wild boar; Add carefully to white meat.

Spice mixtures. It is often used to season meat dishes, given their spiciness. There are many ready-made known mixtures. Curry comes from India and consists of 10-20 substances: ginger, pepper, allspice, paprika, cinnamon, nutmeg, cardamom, cumin, sage, coriander, etc. Usanmian is used in Asian countries. Consists of cinnamon, dill, cloves, star anise, ginger.
A common spice mixture for jelly: 4 black peppercorns, 2 allspice peas, 1 clove and 1/2 bay leaf. This mixture is suitable for seasoning marinades, sauces and stewed meat dishes. Spices taken in this ratio can be mixed, ground and added to food to taste.

Salt. Boiled meat is salted after descaling. If food is seasoned with salted roots or dressings, salt is added after this to avoid over-salting. Fried meat is sprinkled with salt after the crust has formed, otherwise a lot of juice is released and the meat is poorly fried.

The sauces are spicy. The food industry produces various puree mixtures for seasoning dishes. Their main component is tomato, soy, fruit puree or paprika puree with the addition of various spices. The most commonly used is tomato ketchup. In general, there are an unimaginable variety of sauces; their composition is not always determined. Spicy tkemali and adjika are good; banal mayonnaise is often suitable.

Capsicum or paprika. There are bitter and sweet varieties of pepper. Red, green, yellow pods are rich in flavoring substances and vitamins, so it would be better to use as much capsicum as possible instead of peas. Fresh? The pods are cut into strips or chopped and added to food 10-15 minutes before removing from heat. It is not recommended to fry pepper pods in hot fat, as this spoils their color and taste. Dried capsicum in crushed form is commercially available under the name red pepper. In the fall, you can make a universal dressing from finely chopped peppers, tomatoes, onions and roots, sprinkling them heavily with salt. Store in the refrigerator without sterilization.

Dried fruits. Raisins, dried apricots, prunes, dried apples and pears are used inspiredly in all meat dishes. They diversify the taste and are a valuable food additive.

Cheese. Grated dry cheese is sprinkled on meat dishes baked in the oven; cheese is also added to sauces for boiled meat.

Thyme (thyme). Dried leaves are used to season meat dishes made from meat with a spicy taste, dishes from the liver, heart, blood, and minced meat.

Caraway. In stews of vegetables and meat and in boiled meat, add cumin seeds 10-15 minutes before the end of cooking. Cumin is especially suitable for the meat of wild animals and sauce for stewed and boiled meat.

Tomato puree. Stewed in fat with onions, it adds good flavor and tenderness to dark meats.

Dill. Chopped fresh is suitable for all meat dishes. It is recommended to serve it on the table as a seasoning that everyone can add to their taste. Stewed and boiled dishes are seasoned with salted dill 10-15 minutes before cooking. Dry crushed dill is included in spice mixtures and as a separate seasoning. Seeds, whole and crushed, are a valuable addition to all dishes.

Vinegar. Ordinary table vinegar - 2-3%. Commercially available 30% vinegar must be diluted at least in a ratio of 1:10. You can season chopped herbs with vinegar and let it sit for 2-3 weeks. Chopped basil, dill, tarragon, thyme, mint, sage, zorya, juniper berries and parsley are suitable for dressing with vinegar. The ingredients are mixed, and little greenery with a spicy taste is taken. You can use apple cider vinegar and wine vinegar.

Horseradish. Pleasant bitter taste, strong bactericidal properties, very beneficial for digestion. It does not tolerate heat and quickly oxidizes in air (darkens), so it is served with ready-made dishes, and after grating it is immediately mixed with sour cream or vinegar. Due to its hardness and pungent odor, it is difficult to process. There is a way to grind it in a meat grinder with a plastic bag on it, but grated, of course, is more gentle.

Savory. Fresh and dried leaves are added to poultry, meat, offal and sauces. Has a spicy peppery taste.

Garlic. Due to the very strong taste, it should be used carefully; sometimes it is enough to rub the meat with garlic. It is used for stuffing and seasoning dishes made from wild animals and minced meat. Crushed garlic is used in seasoning mixtures and sauces.

Sage. Leaves with a pungent taste, fresh and dried, are added to dishes made from minced meat and offal. Consumed in small quantities.

Saffron. Pilaf rice and meat sauce are often seasoned and colored with saffron. Can also be used to season stews.

Sorrel. Young fresh leaves can be added to stewed and fried meat dishes; under the influence of acid, the meat becomes softer.

Tarragon (tarragon). Stems and leaves, fresh, dried, soaked in vinegar, are a good seasoning for all meat dishes and sauces.

Design and serving of dishes

The ability to make a dish beautiful is one of the components of cooking. For this purpose, decorations made from a wide variety of products (vegetables, herbs, fruits, etc.) are used. These decorations can themselves be independent dishes: in the first case, these will be appetizers, salads or fruits for dessert, in the second - just decorations that are placed on plates or on the table (dinner or with cold appetizers).

The right combination Remember the main thing: the dish and the decoration that complements it must be combined with each other. In fact, most often it is enough to adhere to the generally accepted combination of certain products, and the originality should be ensured by the decoration itself. So, potatoes - but in the form of mushrooms or buttercups - will perfectly complement meat. Lemon in the shape of a rose or butterfly will decorate fish and seafood dishes.

Simplicity
Very often, to achieve the best effect, you have to limit the number of decorations. Some dishes look much better in their natural form. If the main, “crown” dish is beautifully decorated and looks great, you shouldn’t downplay the effect it produces by overloading the rest of the dishes with all kinds of decorations.

Location of individual elements
Carefully consider where and how all decorative elements will be located. Remember that any dish with decoration attracts much more attention than without it. Choose dishes that cannot compete in beauty with the food you have prepared and decorated.

Color harmony To make your jewelry look more impressive, use contrasting color combinations. To get green, use vegetables such as leeks, cucumbers, parsley or watercress, orange - carrots, red - tomatoes or beet juice, white - hard-boiled eggs or turnips. Your imagination will do the rest. It is also useful to have patrel seasoning in the kitchen: it can be used to turn neutral-colored vegetables, such as potatoes, brown.

Clarity, Precision and NeatnessYour jewelry will be attractive if it is made carefully. When cutting out individual pieces of jewelry from products, make sure that the lines of the decorative cutouts are clear and concise, and use different types of cutout shapes if possible. Sharpen your knives regularly. In addition, before serving food, do not forget to wipe the edges of the plates.

Products used
The base foods used to create decorations are not always meant to be eaten. For the manufacture of various decorations and their parts, raw products are very often used, which cannot be subjected to culinary processing, since they then lose their decorative qualities. For example, raw, and therefore hard, potatoes or turnips are used to create white flowers, and red flowers are cut from raw beets. The same applies to carrots, which must be raw and fresh so that they can easily be made into various sculptural forms. Lettuce leaves, bay leaves, mint, scallions, leeks, cucumber or sweet pepper skins can be successfully used to make leaves and stems of culinary flowers. And finally, lemons, oranges, watermelons, and melons are easily transformed into all kinds of baskets, sailboats, and funny animals.

Combination of taste and color
Color, as a rule, serves as one of the means of creating or emphasizing the taste of food. If you need to resort to dyes, use natural products that are pleasant in color and taste. For example, to tint vegetables, saffron and other spices (paprika, curry) are used, and to give the desired color to sauces, in particular mayonnaise, ketchup and tomato paste are added to them. In addition, mayonnaise, which is often served with cold fish, fresh vegetables or hard-boiled eggs, can be colored green using parsley juice or by adding finely chopped spinach leaves.

For hot dishes, decorations are prepared in advance. After all, they need to be placed as quickly as possible before the food gets cold. Otherwise, it will lose most of its taste.

Immediately before serving dishes of fish, meat, grilled or skewered poultry, “walk” over them with a brush lightly dipped in vegetable oil. This will add shine to the fried crust and make the dishes even more appetizing. To enhance the color and shine of cold dishes and snacks, they are coated with a thin layer of edible gelatin.

Sprinkle the mixture on both sides of the meat. Place in a cool place for 30 minutes. Heat oil in a frying pan. Fry as many pieces of pork as will fit in the frying pan until golden brown. Set aside. Roast the next batch. When all the meat is ready, place it in a frying pan, pour in the wine, hold for a minute over high heat, then reduce the heat, cover and cook until tender for 20-30 minutes.

The liquid should reach the viscosity of syrup. Otherwise, transfer the pork to a plate and keep it cool while simmering the liquid until it reaches the desired consistency.

Pour the gravy over the pork and garnish with coriander leaves.

Pork with apples

Ingredients:

2 apples
1 carrot
2 onions
300g pork fillet
vegetable oil
curry seasoning
salt
green onions
ground black pepper

1. Wash the apples, cut them into two parts, remove the core, and cut the pulp into slices. Peel the onion and cut into thin half rings.

2. Cut the pork fillet into portions, beat, salt, sprinkle with curry seasoning, pepper and fry in vegetable oil until cooked.

3. Cut the carrots into thin cubes. Fry apples, onions and carrots in vegetable oil.

When serving, garnish the dish with green onions.

4. Glossary of terms

Entrecote- the back part of a beef carcass (thick edge), used for preparing beefsteaks, rump steaks, fillet, beef stroganoff and entrecote.
Anchovies- small fatty sea fish, has an excellent taste, used for cold appetizers.
Anchovy oil- anchovies, freed from skin and seeds, rubbed through a sieve along with butter.
Artichokes- dessert vegetables used for preparing clear soups and side dishes, as well as main courses with sour cream sauce, bechamel sauce, sabayon or any other egg-butter sauce.
Bechamel- milk sauce of varying thickness, prepared from sautéed flour and boiled milk.
Blanching- boiling the product in boiling water for 4-5 minutes to remove foreign odors from it or to make it a little softer.
Buzhenina- a large piece of pork, roasted in the oven,
Skewer- a rod for frying meat over a fire.
Whisk- bring the semi-liquid product to a fluffy state using a beater or whisk (beat creams, mousses, egg whites, cream, etc.).
Water bath- a dish filled halfway with water, into which forms with various products are placed and brought to readiness.
Oppression, or press- a weight placed on a product (liquid cottage cheese, baked eggplants, etc.) to remove excess moisture.
Toast- pieces of white bread (without crust), cut into various shapes and dried in the oven. Served with pureed soups and broths.
Jelly- gelatinous food. It can be sweet, when hot syrup with fruit juice is infused with gelatin, giving it a gelatinous consistency, and salty, when clarified broth is infused with dissolved gelatin, sometimes tinted with food coloring.
Tint- create a golden crust on a baked or fried product.
Breaded- roll the prepared product in flour or breadcrumbs before frying.
Tighten- make the product a jelly-like consistency by pouring starch or gelatin, or leison, or flour sauté into it dissolved in water.
Batter- a type of dough with a liquid consistency. It is prepared from fluffy beaten eggs, flour, milk, salt, sugar and a small amount of vegetable oil. Used to coat foods before frying.
Watercress- a type of green salad with small leaves.
Croquettes- a culinary product made from boiled cereals or potatoes, mashed and seasoned with egg, salt and pepper. Croquettes are formed into balls, truncated cylinders, wrapped in white breadcrumbs and fried in fat.
Marinade- a cold sauce made from chopped vegetables sauteed in olive or vegetable oil, seasoned with vinegar, salt, sugar and spices. Used for cold fish and vegetables.
Shred-cut vegetables into the required shape.

Stuff it up- make punctures with a chef's needle

Along the fibers and insert into the hole sticks of root vegetables and bacon.

Recapture- Beat pieces of raw meat or fish with a wooden mallet to loosen the tissue and make the pieces thinner.
Recline- pour the boiled products into a colander or sieve to drain the water.
Pull back- clarify cloudy broth due to improper cooking. Lighten with a mixture of finely chopped stringy meat mixed with chilled water and egg whites.
Sauté- cook vegetables in hot fat without changing their color.
Let go- bring the food to readiness in a small amount of fat, broth or water.
Deep frying- a mixture of ox tallow and vegetable oil used for frying potatoes and other foods in a large amount of fat.

5. Conclusion

The art of cooking has a rich, centuries-old history, reflecting the most ancient branch of human activity, its material culture, which has brought together the experience and skills of cooking techniques of different peoples that have come down to our time.

Meat cooking has about the same long history. At first, the meat was eaten raw, then they began to fry over a fire, boil, stew... Today, several hundred different dishes can be prepared from meat.

The meat processing industry is also progressing. New trends appear every year in traditional sausage production, the production of semi-finished products, and canned food. Thus, recently one of the meat processing giants released a new product - sausage snacks, which are much healthier than chips or crackers.

Since those ancient times, not only the recipes and technologies for preparing meat dishes and products have changed, the meat itself has changed. The reason for this is changes in the environment, so modern “butchers” and “sausage makers” are looking for new ways of processing and manufacturing meat products.

The topic of my course work reflects the food industry. The volume and nature of services provided by public catering is determined by the type of enterprise, its capacity, location, specific working conditions and the range of dishes produced.

Based on this, we can conclude that the cook must develop a subtle and well-developed taste, since without this, even the most precise adherence to recipes and technological rules will not allow him to prepare tasty and nutritious dishes. The success of the business is determined by bringing the dish to taste, that is, adding sometimes the smallest amounts of sugar, salt, pepper, vinegar, spices, etc. to it.

6. List of references used

Normative literature

1. Law of the Russian Federation on the protection of consumer rights of 07/09/1996

2. Law of the Russian Federation on sanitary and epidemiological welfare of the population dated March 12, 1999

3. Law of the Russian Federation on the quality and safety of food products dated December 1, 1999

additional literature

1. A. Korsunskaya “Meat Dishes” Moscow “Astrel” 2000

2. V. Davydov “Meat dishes” Talin “Valgus” 1994

3. N.M. Danilevsky “Modern Kitchen” Moscow “Technology” 2000

4. M. Klimentova “Delicious meat dishes” Prague “Avmtsenum” 2000

5. Ferlag für de frau “Learning to cook deliciously” GDR “Leipzig” 2002

Roasting. GOST July 30th, 2013

Forgotten, forgotten, but tasty and very fast. Frying as it was done in restaurants in the USSR. I recommend using it, it’s hard to come up with something simple, but frying, in preparation, couldn’t be easier and, most importantly, very fast.

Recipe.
Beef (thick, thin edge,
upper and inner pieces of the hip part) - 159 gr.
Onion - 40 gr.
Rendered animal fat - 15 gr.
Tomato. pasta - 8 gr.
Garnish - 150 gr.
Yield: 285 gr.

Now what happened, in Russian:
Beef - 610 gr.
Onion - 1 large onion.
Rendered animal fat - 1 tbsp. with a slide.
Tomato. pasta - 1 tbsp.

Beef.

First I cut it into plates.

And then in cubes, weighing 10-15 grams.

Then cut the onion into strips and dilute the tomato paste with water.

Let's cook. Place meat into boiling oil. We wait for the moisture to leave, adjust the color, add salt and pepper.

Then add the onion and fry until done.

Add the diluted tomato paste and simmer until it begins to fry. Readiness is determined by the coloring of the oil in the color of the paste; all the water should evaporate. We add salt to the taste and that’s it.
Frying is served in portioned frying pans. You can serve crumbly porridge, potatoes, and pasta as a side dish. I have rice. Garnished with olives, capers, herbs. I chose seasonal vegetables, lightly salted cucumbers and fresh tomatoes. It turned out great.

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Introduction

1. Commodity characteristics of the main types of raw materials and sanitary and hygienic requirements for their storage.

2. Cooking technology: “Dishes fried from beef”

3. Characteristics of equipment, inventory, tools, utensils. Operating rules and equipment safety precautions. Occupational Safety and Health

List of used literature

INTRODUCTION

Cooking is the art of preparing food. It has a rich, centuries-old history. Cooking studies the technological processes of preparing high-quality culinary products. Culinary products are a set of dishes, culinary products and culinary semi-finished products.

A dish is a combination of food products that have undergone culinary processing, but are prepared for consumption only after additional processing.

The technological process is a series of scientifically based, consistent methods of mechanical and thermal processing of raw materials. Raw materials are food products intended for the preparation of culinary products.

Semi-finished products are products that have undergone partial culinary processing, but have not yet been brought to culinary readiness and are unsuitable for consumption.

Dishes, culinary products and semi-finished products are distinguished according to the following characteristics: type of raw materials used, purpose, thermal state, consistency.

Thus, a high-quality dish, tasty, healthy and beautiful, is a combination of the quality of the products from which it is prepared with the skill of a professional chef who meets modern requirements.

Fried dishes are prepared from beef, veal, lamb, goat and pork. The following frying methods are used: the main method, deep-frying, over coals or in an electric grill, in devices with infrared emitters. Meat is fried in large pieces, portions, small pieces and chopped.

For frying, parts of meat that contain delicate connective tissue and unstable collagen are used.

Meat is fried in frying pans, baking sheets, and electric frying pans. It is better to use cast iron frying pans, since when frying on iron pans, heat transfer occurs unevenly and food may burn.

During frying, a crispy crust is formed on the surface, consisting of organic compounds that give fried meat a special taste and aroma.

The meat is fried natural and breaded. Some meat products are pre-cooked, then cooled, breaded and used for frying.

1. COMMERCIAL CHARACTERISTICS OF THE MAIN TYPES OF RAW MATERIALS AND SANITARY AND HYGIENIC REQUIREMENTS FOR ITS STORAGE

The chemical composition of meat depends on the type of animal, its breed, gender, age, fatness and other factors.

The composition of meat includes (in%): water - 52 - 78; proteins - 16 - 21; fats -- 0.5 -- 37; carbohydrates -- 0.4 -- 0.8; extractives - 2.5 - 3; minerals -- 0.7 -- 1.3; enzymes, vitamins B, PP, A.

Muscle tissue proteins are absorbed by 96%, and animal fats by 92.4 - 97.6%. The energy value of meat, depending on the type, fatness and age of the animal, averages 90 - 489 kcal, or 377 - 2046 kJ

Salt

This is a crystalline substance containing up to 99% sodium chloride. Salt can be rock salt, evaporated salt, self-salt, or cage salt.

According to the processing method, the salt is finely crystalline and ground. Also iodized (per 1 ton of salt 25 g of potassium iodide). In terms of quality, table salt is produced in the following grades - extra, highest, 1st and 2nd.

Store salt in dry rooms at a relative humidity of no more than 75%; iodized salt is stored for no more than 6 months (necessarily in dark rooms). Salt is supplied to the POP packaged and weighed.

Bay leaf

These are shade-dried leaves of the evergreen plant Laurel nobilis. The leaves are oval and oblong-lanceolate, leathery, the color is green in different shades, the taste is slightly bitter, the smell is spicy, aromatic, the essential oil content is up to 3%. In cooking, it is used to flavor meat, fish and vegetable dishes, sauces, soups, and added to the dish at the end of cooking.

Packaged in packs and bags weighing up to 25 kg and in large containers - up to 5 kg.

Store in dry, clean, pest-free rooms at a relative air humidity of 65-75%, at a temperature not exceeding 20 0 C, away from heating devices and strong-smelling products.

Cooking fats

Cooking fats are an anhydrous mixture of various vegetable and animal fats. They contain 99.7% fat, 0.3% water. Melting point - 28-36 0 C, digestibility - 96.5%, energy value 100 g - 897 Kcal.

The taste and smell of cooking fats must be pure, without foreign tastes and odors. Color - from white to light yellow, uniform in weight. Consistency - homogeneous, solid. When melted, fats should be transparent. Store at a relative air humidity of no more than 80%, at a temperature of 0-9 0 C - 75, at 0-4 0 C - 60, at 5-10 0 C - 45, at 11-15 0 C - 30 days. Packed in parchment, respectively, 45,35,20,15 days.

Vegetable oil

Vegetable oil contains fat - 99.9%, water - 0.1%. Energy value 100 g - 899 Kcal. Oils are highly digestible and have high calorific and physiological value for the human body.

Vegetable oils should be transparent, without sediment or foreign odor. If stored improperly, the oil acquires an unpleasant, greasy or rancid taste. The oil is packaged in bottles made of half-white or bleached glass, bottles made of polymer materials, metal barrels and flasks. Store oil at a temperature not exceeding 18 0 C in closed, dark rooms.

Groats

Cereals contain: proteins, fats, carbohydrates, minerals, vitamins B, B, B, PP. The color of the cereal must correspond to that specified in the standards, the taste and smell must be consistent for each type. Do not use cereals that have a moldy, musty odor in public catering. Cereals are packaged in fabric bags, bags and packs. Store at a temperature of 18-20 C and relative humidity 50-70% for 9-11 months.

Flour

Flour is a powdery product obtained by grinding cereals. Flour contains all the substances found in grain. Its color should be uniform. The smell and taste are characteristic of normal flour, without any foreign odors or tastes. When tasting the flour, you should not feel a crunch on your teeth.

Store flour in unheated, dry rooms. Clean, well-ventilated, not infested with barn pests, at a temperature not higher than 12-18 C and a relative air humidity of 60-70%. Flour easily absorbs foreign odors and moisture; it must be stored away from strong-smelling foods.

Black pepper

Dried fruits of a tropical plant. Black pepper that is prized is hard, sinking in water, and dark. It is produced in the form of peas and ground.

Spices are packaged in packs and bags weighing up to 25 g. Designed to improve taste and smell, added in small quantities, have preservative properties, and contain essential oils.

Spices are packaged in packs and bags of small capacity 25 g and in large containers up to 5 kg, stored in dry, clean places, air humidity - 65-75%, temperature not higher than 20 0 C.

One of the most valuable root vegetables. They contain a lot of easily digestible sugars, provitamin A - carotene and minerals. They must be fresh, unfaded, without diseases, mechanical damage, not ugly in shape, with the length of the remaining petioles no more than 2 cm. Carrots are divided into two commercial grades: selected and ordinary.

Packed in boxes and bags with a capacity of no more than 50 kg. Store in basements at a temperature of 0-10 0 C and relative humidity - 85-90%.

Potato

Potatoes contain (in%): water - 70-80, starch - 12-25, sugars - 0.3-1.8, fiber - 0.2-1.3, nitrogenous substances - 1.5-3, minerals - 0.5-2, fat - 0.1, vitamins C (20 mg%), group B, PP.

According to their purpose, economic and botanical potato varieties are conventionally divided into table, universal, industrial, and fodder varieties. Depending on the quality, early potatoes are divided into two commercial varieties: selected and ordinary.

Tubers with mechanical damage are allowed for POP (in%): for selected -2, ordinary - 10-5. Potato diseases include: scab, wet rot, ring rot. They are stored in basements, warehouses are equipped with bins and racks.

Onion vegetables

Onion vegetables contain (in %, no more): sugar - 9, proteins - 3, minerals - 1.2, vitamins C, B. The presence of essential oils and glycosides gives onion vegetables a sharp taste and aroma that stimulates appetite and promotes better digestion and absorption of food. They also contain phytoncides that kill microbes.

Alliums include onions, green onions, types of onions, and garlic.

Store greens for no more than 2 days.

Garlic differs from onions in its lower moisture content and higher content of nitrogenous substances and mineral essential oils. Garlic phytoncides have strong bactericidal properties. Garlic is used in cooking as a seasoning for soups and meat dishes. Store like onion vegetables.

Young green leaves are used for food. Dill contains a lot of essential oil, minerals, and vitamin C. It is used as a seasoning for salads, soups, meat, fish, mushroom, and vegetable dishes.

Store at a temperature not exceeding 20 0 C, relative air humidity 65-75% away from heating devices and pungent substances.

Spices are packaged in packs and bags weighing up to 25 g and in large containers up to 5 kg.

Parsley

There are root and leaf varieties. The roots and leaves are rich in essential oils and therefore have a spicy aroma. Passed roots are used to prepare seasoning soups and sauces. Parsley leaves are used to decorate dishes. Chopped herbs are sprinkled on dishes during holidays.

Tomato puree

It is obtained by boiling pureed tomato mass from ripe tomatoes in open vats, and tomato paste in vacuum devices. Tomato puree is produced with a dry matter content of 12, 15 and 20%, unsalted tomato paste - 25, 30, 35, 40 and salted - 27, 32, 37%.

2. COOKING TECHNOLOGY: “FRIED BEEF DISHES”

ANDarchmyasaTolargein pieces

Meat, fried in large pieces (roast beef) prepared from trimmed pieces of tenderloin pulp, thick and thin edges weighing 1-2 kg.

Their tendons and membranes are cut in several places.

The flesh of the shoulder blade is rolled up and tied, the brisket is fried along with the rib bones, they are removed after frying.

The meat is rubbed with salt and pepper, placed on a heated baking sheet with fat so that the pieces of meat do not touch each other, and fried on all sides until a crust appears. When pieces of meat are placed closely together, the temperature of the fat drops significantly, so a crust does not form for a long time, a lot of juice flows out and the meat turns out not juicy. The fried meat is placed in the oven and fried at a temperature of 180 - 200 0 C, while every 10 - 15 minutes it is turned over and poured with the juice and fat flowing from it. The readiness of meat is determined by the elasticity of the meat and the juice released from the puncture with a chef's needle. Frying time depends on the size of the pieces, type of meat, degree of frying and ranges from 40 minutes to 1 hour 40 minutes. Before release, the meat is cut across the grain into portions of 1-3 pieces. per serving (yield 50, 75 or 100 g).

Fryingmyasannaturalportioned in pieces

In portioned natural pieces, the meat is fried with a small amount of fat (5-10% of the meat weight) on a stove or electric frying pan.

The prepared portioned pieces are sprinkled with salt and pepper and placed on a baking sheet with fat heated to 170 - 180 C.

After a crispy crust has formed on one side, the meat is turned over and fried until cooked and a crust has formed on the other side. Losses when frying meat in natural portioned pieces are 37%. The meat is fried immediately before serving in order to preserve its taste and smell. Natural fried dishes are served with a simple or complex side dish. The meat is poured with meat juice, butter or sauce. The meat yield is 50, 75 or 100 g.

Langet- cut at an angle of 40-45 0 from the thin part of the tenderloin, two pieces per portion 1-1.5 cm thick, lightly beaten.

Portioned pieces (2 pieces per serving) are sprinkled with salt and pepper, placed in a frying pan heated with fat and quickly fried over high heat until cooked.

When on holiday, fried potatoes or a complex side dish are placed in bouquets on a portioned dish, a languette is placed next to it, and meat juice is poured over it.

Steak.

Steak - cut at right angles from the thickened part of the tenderloin, one piece per portion 2-3 cm thick, lightly beat.

The prepared semi-finished product is sprinkled with salt and pepper, placed in a frying pan heated with fat, and simmered on both sides for about 15 minutes. To the desired degree of doneness: rare, medium-rare or well-done.

When on vacation, fried potatoes or fries or a complex side dish of 3-4 types of vegetables, sliced horseradish are placed on a portioned dish or plate, a steak is placed next to it, meat juice is poured over it, and green butter can be placed on top.

Fillet - cut at right angles from the middle part of the tenderloin, one piece per portion 4-5 cm thick, then give them a round shape, but do not beat them.

The prepared semi-finished product is sprinkled with salt. Pepper and place in a frying pan heated with fat, fry for about 20 minutes until the desired degree of readiness.

When served, a side dish is placed in a lamb or portioned dish: fried potatoes or a composite of 3-4 types of vegetables, fillet is placed next to it, watered with meat juice and butter.

The fillet can be served with sauce. The fillet is placed on a crouton, poured with red main sauce or tomato sauce, and a side dish of fried potatoes is served separately.

Entrecote.

Entrecote - cut portions 1.5-2 cm thick from the thick and thin edges, beat them, cut the tendons and films. Entrecote has an oval-oblong shape.

The prepared semi-finished product is sprinkled with salt and pepper, placed in a frying pan heated with fat, and fried for 10-12 minutes. Until ready.

When on holiday, fried potatoes or french fries, potatoes in milk, a complex side dish of 3-4 types of vegetables are placed on a portioned dish, entrecote, sliced chroen, parsley are placed next to it, entrecote is poured with meat juice, and a piece of green butter is placed on top. Entrecote can be served with an egg or onion, like a steak.

Frying meat in small pieces

For frying in small pieces, use the tenderloin, thick and thin edges, the inner and upper parts of the hind leg. The chopped meat is placed in a layer of 1-1.5 cm in a well-heated frying pan with fat and fried over high heat, stirring with a chef's fork or spatula. You cannot lay the meat in a thick layer, since a crispy crust does not form immediately, while a lot of juice is released from the meat, and the pieces of meat become dry and rough.

Beef Stroganoff

Beef Stroganoff - cut from thick and thin edges, inner and upper pieces of the hip part, from trimmings of the tenderloin into portioned pieces 1-1.5 cm thick, beaten to a thickness of 0.5 cm and cut into cubes 3-4 cm long, weighing 5-7 g.

The semi-finished products are placed in a well-heated frying pan with fat, sprinkled with salt and pepper and quickly fried for 3-5 minutes, while the meat is mixed. Combine the fried meat with sautéed onions, pour in sour cream sauce, add “Yuzhny” sauce and bring to a boil.

When on vacation, put it in a lamb or portioned frying pan, sprinkle with herbs, and serve the fried boiled potatoes separately.

Roasting

Roasting- cut 2 cm thick pieces from the thick and thin edges, upper and inner pieces of the hip part, beat and cut into cubes weighing 10-15 g

Place the semi-finished products in a frying pan hot with fat, sprinkle with salt, pepper and fry until done, add chopped sautéed onions, tomato puree and fry for another 2-3 minutes. Simmer in a portioned frying pan. A side dish is served separately - fried potatoes, crumbly porridge.

Beef shish kebab

Shashlik - cut pieces from the tenderloin into cubes weighing 30-40 g and lightly beat. The bacon is cut into squares, the onion is cut into circles. Then put on skewers, alternating meat, bacon and onions.

The shish kebab is placed in a frying pan heated with fat and fried on all sides until cooked.

When serving, crumbly rice porridge or steamed rice is placed in the middle of the portioned dish or plate, shish kebab is placed on it, deep-fried onion rings are placed on top, meat juice is poured over, and Southern sauce and Ketchup are served separately.

Frying breaded meat

Rump steak- cut portions 1.5-2 cm thick from the thick and thin edges, upper and inner pieces of the hip part, beat them, cut the tendons, sprinkle with salt and pepper, soak in lezone, bread in red breading and shape.

The prepared semi-finished product is placed in a frying pan heated with fat, fried on all sides and brought to readiness in the oven.

When leaving, place a side dish on a portioned dish or plate, lay the rump steak, and pour butter over it. Fried or French fried potatoes, a complex side dish, and crumbly porridge are used as a side dish.

Quality requirements for fried beef dishes

Fried foods in large pieces can be light, medium or well done. The meat is cut across the grain into thin pieces, their edges should have a crispy crust. The color of the cut for medium-roasted meat is from pink to gray, for fully roasted meat it is from gray to brown. The consistency is soft, medium-rare meat is more juicy, the taste is moderately salty, the smell is of fried meat.

Portioned natural pieces have a crispy crust on the surface. The consistency of steaks, fillets and langets is tender and juicy.

Meat dishes fried in small pieces must have a cut shape appropriate to the dish. The consistency is soft, juicy, without rough films and tendons. The taste and smell are characteristic of this type of fried meat.

Breaded fried foods have an oval-flat shape, a light yellow to light brown crust on the surface, and the product is evenly covered with breading. The taste is moderately salty. The consistency is soft, juicy, with a crispy crust.

3. CHARACTERISTICS OF EQUIPMENT, INVENTORY, COOKWARE. OPERATING RULES AND SAFETY PRECAUTIONS. OCCUPATIONAL SAFETY AND HEALTH

The use of technical equipment reduces the labor intensity of primary processing of raw materials, reduces the percentage of waste, etc.

The introduction of mechanized food picking and dispensing lines makes it possible to improve and at the same time reduce the time it takes to serve consumers.

Machine A1-FLR/2 for cutting semi-finished products

The machine is designed for slicing semi-finished products (azu, goulash, beef stroganoff, shish kebab). It is part of the A1-FLR mechanized production line for the production and packaging of natural portioned and small-piece semi-finished products.

The machine is configured to cut a certain type of semi-finished product: portioned - by the portioning mechanism, small-piece - by installing the appropriate knife frames.

Electric stoves PE-0.17, PE-0.51, PE-0.51Sh

The plates are designed for performing technological processes of heat treatment of semi-finished products (cooking, poaching, browning, stewing, frying) in functional containers.

Electric frying pans SE-0.22, SE-0.45

The frying pans are designed for carrying out technological processes of frying, stewing and sautéing. The temperature of the frying surface of the frying pans is maintained automatically using a temperature relay sensor with a control range from 100 to 300 0.

The design provides a light alarm indicating that the electric heaters are turned on and the upper specified limit of the temperature at the bottom of the bowl has been reached.

The pans have an electric tilting mechanism.

Ovens ShZhE-0.51 and ShZhE-0.85

The cabinets are designed for frying single-piece semi-finished products, as well as baking small-piece culinary products, baking products, including large pieces. Taking into account the possibility of using functional containers.

The air temperature in the working chamber of the cabinets is maintained automatically using temperature sensors and relays with a control range from 100 to 300 0 .

The design also provides a light alarm indicating that the electric heaters are turned on and the upper specified limit of the air temperature in the frying chamber has been reached.

Conveyor oven PKZH for frying meat products

The oven is designed for frying meat products (cutlets, steaks, etc.) without turning them over. It is used in hot production shops for the conveyor preparation of set meals.

It consists of the following components: a frying chamber with heater blocks and a ventilation duct, an electric chain conveyor, a panel with electrical equipment and a control panel.

GENERAL RULES OF OPERATION AND SAFETY WHEN WORKING ON MECHANICAL EQUIPMENT

Before starting work, the cook must put his workplace in order and check the safety of work:

check the idle speed of the equipment,

check the presence and direction of barriers,

presence and serviceability of electrical wiring and grounding,

the presence of an independent starting device - a switch, a packet switch, a magnetic starter,

check the serviceability of other equipment,

check idle operation.

While working, the cook must:

The machine should only be loaded after it has been started,

fill the working surface of the electric stove with dishes as much as possible,

turn off the electric grill of the stoves in a timely manner or switch them to a lower power,

do not allow burners to be turned on at maximum and medium power without loading,

do not use cauldrons, pans with deformed bottoms and edges, handles that are not securely fastened or without them,

control the pressure and temperature in the devices within the limits specified in the operating instructions,

monitor the presence of draft in the combustion chamber of gas equipment and the pressure gauge readings when operating equipment operating under pressure.

After finishing work:

The car is turned off

Partially disassemble it and clean it of product residues,

Then rinse thoroughly until all product residues are completely removed.

The outer surfaces of the machine are wiped first with a damp and then with a dry cloth,

The washed parts of the machine are dried, after which all rusting parts and surfaces in contact with food are lubricated with food-grade unsalted fat.

Once a week, wipe with a dry cloth or flannel until the shine is restored,

The machine should be regularly disassembled and inspected to replace worn parts,

During non-working hours, the machine must be disconnected from the power supply.

TOOLS, Utensils, EQUIPMENT

Dishes

POP uses a variety of utensils, which are classified according to the following criteria: the material from which it is made, production method, functional purpose, complexity of decoration, etc.

Depending on the material used, the dishes are made: glass, ceramic (pottery, majolica, porcelain-faience), metal (usually aluminum, stainless steel), plastic, wood.

According to the production method, there are: blown, cast, pressed, stamped, turned, hollowed-wood.

By functional purpose for storing food, for cooking (stovetop), for serving food (tabletop), for eating and drinking, auxiliary or other (rinses, ashtrays, night vases).

Round and oval rams

It is shaped like a small plate. Stainless steel and cupronickel rams can be produced with lids. The ram is intended for serving second courses. Lambs with a lid are used for short-term hot storage of main courses.

Poshatnitsa

The product is intended for serving vegetable side dishes with meat or fish dishes. The poaching machine is made from cupronickel. Product weight 0.25 kg.

Menazhnitsy

The product is intended for serving hot main courses with complex side dishes. Menazhnitsa is a small plate with partitions. The product is polished.

Cast iron frying pans

Designed for heat treatment of products. The pans are available in seven sizes with diameters of 168, 195, 224, 252, 320, 340 mm. They are made with one or two plums.

Metalcutlery

Metal cutlery includes knives, forks, and meat axes.

Inventory

Inventory is a collection of various household and industrial items.

Depending on the type of material, it can be made from wood, stainless steel, aluminum, ferrous metals, plastic and other materials.

Gastronomic cutting board

Designed for cutting, slicing and processing meat. Fish, vegetables and other products. Boards are available in 3 types.

Meat cutting chair

The chair is designed for cutting meat carcasses and half-carcasses. Chairs for cutting meat are available in rectangular and round shapes.

Chef's fork

The product is designed for removing large pieces of meat and meat products from cookware on the POP.

Gastronomic swivel hook

Designed for hanging meat carcasses in refrigerated cabinets.

Cutlet spatula

The spatula is used when releasing cutlets at retail establishments and when preparing them at the pop-up shop.

LIST OF REFERENCES USED

1. Anfimova N.A., Zakharova G.I., Tatarskaya L.L. Cooking.

2. Goncharova V.N., Goloshchalova E.Ya. Food merchandising.

3. Kovalev N.I., Salnikova L.K. Cooking technology: Textbook for students, educational. according to special "Technology of Societies. nutrition" - 3rd ed., revised. - M.: Economics, 1988. - 303 p.

4. Sopina L.N., Khozyaeva S.G. A guide for the cook: textbook. A manual for training skilled workers in co-op. Prof.-techn. Schools and directly in production. - M.: Economics, 1985. - 240 p.

Cooking technology for frying beef. Requirements for the quality of meat dishes, conditions and periods of their storage. Organization of a workplace for cooking

Fried pork, 1 kg

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Salt

This is a crystalline substance containing up to 99% sodium chloride. Salt can be rock salt, evaporated salt, self-salt, or cage salt.

According to the processing method, the salt is finely crystalline and ground. Also iodized (per 1 ton of salt 25 g of potassium iodide). In terms of quality, table salt is produced in the following grades - extra, highest, 1st and 2nd.

Store salt in dry rooms at a relative humidity of no more than 75%; iodized salt is stored for no more than 6 months (necessarily in dark rooms). Salt is supplied to the POP packaged and weighed.

Bay leaf

Packaged in packs and bags weighing up to 25 kg and in large containers - up to 5 kg.

Store in dry, clean, pest-free rooms at a relative air humidity of 65-75%, at a temperature not exceeding 20 0 C, away from heating devices and strong-smelling products.

Cooking fats

Cooking fats are an anhydrous mixture of various vegetable and animal fats. They contain 99.7% fat, 0.3% water. Melting point - 28-36 0 C, digestibility - 96.5%, energy value 100 g - 897 Kcal.

Vegetable oil

Vegetable oil contains fat - 99.9%, water - 0.1%. Energy value 100 g - 899 Kcal. Oils are highly digestible and have high calorific and physiological value for the human body.

Groats

Flour

LIST OF REFERENCES USED

1. Anfimova N.A., Zakharova G.I., Tatarskaya L.L. Cooking.

2. Goncharova V.N., Goloshchalova E.Ya. Food merchandising.

3. Kovalev N.I., Salnikova L.K. Cooking technology: Textbook for students, educational. according to special "Technology of Societies. nutrition" - 3rd ed., revised. - M.: Economics, 1988. - 303 p.

4. Sopina L.N., Khozyaeva S.G. A guide for the cook: textbook. A manual for training skilled workers in co-op. Prof.-techn. Schools and directly in production. - M.: Economics, 1985. - 240 p.

5. Novozhenov Yu.M. Culinary characteristics of dishes. - M.: Higher School, 1987. - 256 p.

6. Klyuchnikov V.P., Voronin V.V. Directory: Trade equipment and utensils.

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