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Thermal processing of products. Cooking.
For the heat treatment of products, it is necessary to have: - several pots of various capacities (capacity) - from 1 to 5 liters - frying pans of various sizes - dishes with a thick bottom and walls (duckling dish) - several baking sheets and shapes
1. The main way of cooking. The product is boiled in a large amount of liquid at a temperature of 100 degrees. If you close the pan with a lid, the temperature rises to 101 - 102 degrees. With a hermetically sealed lid, the temperature is 108 -110 degrees
With the main method of cooking, the maximum amount of nutrients passes into the liquid. It is used for making broths and soups.
2. Steam cooking Retains the maximum amount of nutrients Widely used in clinical nutrition
3. Seasoning The product is boiled in a small amount of liquid (the product is covered with liquid for 1/3 of its height) The products are stewed in their own juice They are stewed in saucepans under a closed lid
4. Cooking in a water bath The product is placed in a bowl, which is placed in a container with boiling water. The temperature of the product is 40 - 70 degrees. Used for making puddings, omelets, sauces.
You need to know this In the first 15 minutes of cooking, 30% of vitamin C is consumed. At a boiling temperature of 100 degrees, B vitamins are destroyed. Vitamins are destroyed not due to high temperature, but due to oxygen, which is dissolved in water. Boiled water does not contain oxygen.
On the topic: methodological developments, presentations and notes
INSTRUCTIONS for labor protection introductory briefing for students when working in training workshops for the processing of fabrics and food products.
1.General safety requirements.1.1. Students who do not have contraindications for health reasons and who have been instructed in safety precautions are allowed to take classes in the workshops.1.2. Learners...
Composition and methods of culinary processing of food
At the lesson, students update knowledge about the composition of food products and the role of proteins, fats and carbohydrates in the life of the human body, learn about what caloric content and energy value are...
Blanching- It is called the processing of products with boiling water or steam, which differs from cooking in a short time and in that heat is not supplied from external sources during processing.
- Blanching creates that invisible protective film of coagulated proteins on the surface of animal products, which reduces nutrient leaching during cooking and poaching, as well as loss of moisture during frying.
- Animal products are blanched in boiling water for 1 to 5 minutes, vegetables - 20-30 seconds. Steam blanching time should be slightly increased.
- Cooking - this is the name of any preparation of raw foods, both simple (fruits, berries, vegetables, herbs, mushrooms, crustaceans, mollusks, fish, eggs, poultry, game, meat), and complex (dough, pickles and pickles, smoked meats, dried and dried products, fermented milk products), in any boiling liquid, except for oils and sugars, as well as in vapors or through the vapors of these liquids.
- Delicate vegetables, such as cauliflower, peppers, tomatoes, zucchini, cannot stand a violent boil, but are "used" to a weak, quiet, barely noticeable, but still boil.
- Only meat, fish, mushrooms and root vegetables can be boiled at the beginning with an intense boil.
- Cooking with the complete immersion of the product in a liquid (more often called simply "cooking") - the heat treatment of products completely immersed in boiling water, broth, juice, decoction or milk:
- The meat is boiled down by 35% (65% of the original weight remains), and the main part of the liquid is released from the meat into the broth during the first 15 minutes of cooking.
- To reduce nutrient losses, cooking is used in a small amount of liquid or in its own juice, usually under a lid. Foods are allowed in a sealed container, pouring liquid over 1/3 of their height or even less, and vegetables rich in moisture, after grinding, can be allowed without liquid in their own juice (pumpkin, zucchini, tomatoes, etc.).
- Breuz is a fat removed from the broth along with foam and contains a lot of protein (sometimes browned tomato and onion for saltworts are incorrectly called breuz).
- Boeuf - breze - the process of complex boiling of meat and the resulting dish.
- cooking the product with a small amount of water or broth with the addition of oil, spices or in sauce under the lid.
- Before stewing, the product is often fried.
- Cooking dishes from meat, fish or vegetables using slow, long stewing, but not on the stove or in the oven, at an increasing temperature, but in a Russian oven - at a slowly falling temperature or while maintaining the same temperature for a long time.
- Stewed milk with a special taste and a reddish tint was obtained only in a Russian oven. All stewed dishes had a wonderful taste, delicate texture.
- HEAT TREATMENT OF THE PRODUCT IN A CLOSED VESSEL USING STEAM.
- In this case, up to half or two-thirds of boiling water is poured into a large pot, the pan is tied on top with a linen napkin so that it sags slightly in the middle, food products are put into the napkin, like in a hammock (usually cereals, most often rice is boiled this way)
- and put the pan on the fire, and cover the food in the napkin with an overturned plate. Such steaming is very fast, and rice or other cereals are crumbly, not saturated with excess water.
- Heat treatment of a product with heated fat, but without the addition of water or other liquid containing water. Roasting is usually carried out at a temperature of about 180 * C, so that a delicious crispy crust forms on the surface of the product.
- For overcooking, pour oil (fat) into a frying pan with a layer of half a centimeter thick and make medium heat so that the oil heats up, glows, but does not boil. Outwardly, it will remain motionless, but after two or three minutes it will brighten, and after another couple of minutes a white, barely noticeable, but caustic smoke will appear above it.
- ROASTING
- It is carried out in a frying pan, over high heat with a small amount of oil in order to
- FRYING.
- The main method of frying.
- Frying raw vegetables in fat over low heat to soften them, retain flavors, or transfer coloring substances (for example, from carrots) to the fat.
- For dry sautéing, sifted wheat flour (not lower than the first grade) is fried in a frying pan, stirring it thoroughly and breaking all the lumps, until a uniform light yellow color. Then the flour is allowed to cool and combined with chilled broth, broth or milk, stirred until a homogeneous mixture is formed and this mass is poured into boiling soup or sauce with stirring 10-15 minutes before the end of cooking; all together boil for another 10-15 minutes.
- Frying with a layer of oil (necessarily overheated) from one to two centimeters thick.
- The decisive condition for spinning is that the food product rests on the bottom of the dish (does not float), lies on it, although it is surrounded on all sides by oil. In this case, roasting and roasting are not separated, but constitute one process at the same temperature.
- When spinning, burning is practically excluded.
- In terms of meaning, the same yarn, but only with the complete predominance of oil (medium) over the product (at least 3 times).
- Deep frying goes super fast: from a few seconds to a minute, two maximum.
- When deep-fried, the food item or product should float, should be completely immersed in oil, but should not reach the bottom of the dish, should not rest on the bottom.
- Baking is divided into three types:
- Brief baking (gratination) - the almost finished product is placed in the oven until a beautiful crispy crust is obtained on top, i.e. for tinting.
- Tinting.
- A culinary term meaning "to give a food item a beautiful appearance."
- Applies to
- Veal meat dishes, min:
- Roast veal 30 - 40;
- Veal goulash 30;
- Veal meatballs 10 - 15;
- Fried veal brisket or loin 40-60;
- Veal roll 30 - 50;
- Veal Schnitzel 7
- Natural veal schnitzel 5-7.
- From beef, min:
- Fillet goulash 3 - 4;
- Fillet tenderloin 5 - 7;
- Boiled beef 60-80;
- Goulash 70 - 90;
- Beef roll 50 - 75;
- Braised beef 60 - 90;
- Beef stewed with vinegar 50 - 80;
- Rump steak fried 5 - 7.
- From pork, min:
- Back leg 50 - 75;
- Pork sausage, breaded and fried 4 - 5;
- Smoked pork belly boiled 50 - 60;
- Smoked loin 7;
- Smoked ribs stewed 40 - 50;
- Smoked neck (boneless) fried 30-40;
- Corned beef stew 60 -80;
- Roast pork 40 - 60;
- Pork tenderloin fried 15 - 20;
- Boiled pork brisket 40 - 60;
- Cutlet pork chop 8-10;
- Pork entrecote 7.
- From lamb, min:
- Roast lamb 60 -80;
- Boiled lamb 50 -70;
- Lamb chop 8 - 10.
- From minced meat (minced meat), min:
- Fried cue balls 7;
- Fried minced meat 50 - 60;
- Steamed cue balls 12 - 15;
- Cabbage rolls 40.
- From poultry, min:
- Broiler (chicken) 40 - 50;
- Roast duck 30 - 45;
- Roast goose 60 - 90;
- Fried chicken 20 - 25;
- Boiled chicken 60 -90.
TECHNOLOGY. Housekeeping technologies.
textbook for students of educational institutions / N.V. Sinitsa, V.D. Simonenko. - M.: Ventana-Graf, 2013. - 192 p.: ill
Cooked vegetables – basis for salads and vinaigrettes.
§ 11 Cooking vegetables
Cooking vegetables
Vegetables are boiled in boiling liquid (water, broth, milk) or steamed.
§ 11 Cooking vegetables
Seasoning vegetables
Vegetables are stewed in a tightly closed container in a small amount of liquid - this way they retain a large amount of useful substances that do not pass into a decoction, but remain in the vegetables.
§ 11 Cooking vegetables
Blanching vegetables
Blanch vegetables by scalding them with boiling water or steam. Tomatoes are blanched to make them easier to peel. Cucumbers are blanched so that they marinate faster. Cabbage - to become softer.
§ 11 Cooking vegetables
frying vegetables
Sliced or julienned vegetables are fried in a heavy-bottomed frying pan or in a roasting pan with oil or fat until golden brown.
§ 11 Cooking vegetables
frying vegetables
You can fry vegetables in a large amount of hot fat - in deep-fried .
§ 11 Cooking vegetables
Sautéing vegetables
Chopped vegetables can be sauteed - fried in a small amount of fat until half cooked, and then added to dishes.
§ 11 Cooking vegetables
(quenching)
Pre-boiled or half-cooked vegetables are stewed in a small amount of water or broth, adding browned roots and spices.
§ 11 Cooking vegetables
Combined heat treatment methods
(baking)
Vegetables are baked in the oven raw or pre-boiled, stewed or fried until half cooked. It is good to cook vegetables in a roasting sleeve.
§ 11 Cooking vegetables
from boiled vegetables
Vegetables are washed in running water with a brush. Boil without peeling, at a low boil. When cooking vegetables, the water level should be 1-1.5 cm above the vegetables.
§ 11 Cooking vegetables
Preparation of salads and vinaigrettes
from boiled vegetables
To determine the readiness of vegetables, it is necessary to pierce the product with a knife or fork - it should be soft, but not boiled.
§ 11 Cooking vegetables
Preparation of salads and vinaigrettes
from boiled vegetables
After cooking, the vegetables are cooled, as warm vegetables lose their shape when cut. The shape of the cut depends on the salad recipe.
§ 11 Cooking vegetables
Preparation of salads and vinaigrettes
from boiled vegetables
Before serving, the salad is seasoned in accordance with the recipe.
§ 10 Technology of cooking dishes from vegetables and fruits
salad preparation technology
from boiled vegetables
Rinse
cool down
boil
Slice
Clear
Refuel
Mix
Decorate
§ 11 Cooking vegetables
Requirements for quality and design
ready meals
- Boiled foods should be soft, but not boiled, and retain the shape of the cut.
- Dishes should have a taste, color and smell characteristic of the fresh products from which they are prepared.
- Decorate dishes before serving. The design of dishes should be aesthetic, and inedible decorations should not be used.
remember about the rules of safe work with sharp tools and devices, with hot liquid!
tricks thermal
processing
products
Blanching
It is called the processing of products with boiling wateror steam, other than boiling
brevity and the fact that
external sources during processing
heat is not supplied.
With the help of blanching
surfaces of animal products
creates that invisible protective
film of coagulated proteins
helps reduce washout
nutrients during cooking and
priming, as well as loss of moisture
when hot. In vegetable
products with
blanching
some
alkaloids and others
substances that cause
bitterness.
For this purpose before
bookmark in a dish
blanch the zest or
citrus peel, onion,
radish.
For blanching
boiling water products
immersed in steep
boiling water for
steam blanching - in
tightly sealed container
small volume
rapidly boiling water.
Vegetables and zest
blanch in
colander, watering them
boiling water. Animal products are blanched in
boiling water from 1 to 5 minutes, vegetables - 20-30
sec. Steam blanching time
should be slightly increased.
Cooking
Cooking - this is the name of any preparationraw foods, as simple (fruits,
berries, vegetables, herbs, mushrooms, crustaceans,
shellfish, fish, eggs, poultry, game, meat),
and complex (dough, pickles and
fermented, smoked, dried and
dried products, dairy products
products), in any boiling liquid,
except for oils and sugars, as well as in vapours.
or through the vapors of these
liquids. Tender vegetables such as cauliflower,
peppers, tomatoes, zucchini, cannot stand
rapid boiling, but "accustomed" to
weak, quiet, barely noticeable, but all
or boil.
Only meat, fish, mushrooms and
root vegetables can be boiled first
with intense boiling.
There are the following types of COOKING:
Cooking with full immersion of the product inliquid (more commonly referred to simply as "cooking")
- heat treatment of products, completely
immersed in boiling water, broth, juice,
decoction or milk:
at
temperature
100* From to
ordinary
crockery,
in closed
pressure cookers -
above 100 *С
(up to 115-120*С). The meat is boiled down by 35% (remains 65%
initial weight), and the main
part of the liquid is released from the meat into
broth for the first 15 minutes
cooking.
Admission
To reduce nutrient losssubstances use cooking in small
the amount of liquid or in its own
juice, usually covered. Allowed
products in a sealed container, pouring them
liquid to 1/3 of their height, or even
less, and moisture-rich vegetables after
grinding can be allowed without
liquids in their own juice (pumpkin,
zucchini, tomatoes, etc.).
Breezing - a kind of poaching, poaching with a breez, and then frying meat, poultry, vegetables.
Breuse is the fat removed from the broth.together with foam and containing a lot
squirrel (sometimes with a breeze wrong
called browned tomato and onion
for pickles).
An example of the use of bridging.
Boeuf - breze - the process of complex boilingmeat and resulting
dish.
Extinguishing
cooking product with a small amountwater or broth with the addition of oil,
spices or in sauce under the lid.
Before extinguishing the product is often
fried.
Simmering is a type of quenching.
Cooking meat, fish orvegetables with slow,
prolonged stewing, but not on the stove or
in the oven, at increasing temperature,
and in the Russian oven - when slowly
falling temperature or
long-term preservation of the same
temperature.
Stewed milk with a special taste and
a reddish tint was obtained only in
Russian oven. All stewed dishes
had excellent taste, delicate
consistency.
Steam cooking
HEAT TREATMENT OF THE PRODUCT INCOVERED WITH STEAM.
In this case, in a large saucepan
pour up to half or two thirds
boiling water, tie a pan
top with a linen napkin so that it
slightly sagged in the middle, in a napkin,
like in a hammock, put food
(usually cereals, most often boiled like this
rice) and put the pan on the fire, and
products in a napkin close up
overturned plate. Such a brew for
steam goes very fast and rice or
other cereals are crumbly,
not saturated with excess water.
frying
Heat treatment of the product with heatedfat, but no added water or other
liquid containing water. frying
usually carried out at a temperature of about
180 * C, in such a way that on
surface of the product formed delicious
crackling.
OIL REHEATING
For perekalivanie need to pour oil (fat)in a pan with a layer of half a centimeter
thick and make medium fire to
the oil heated up, glowed, but did not
seething. Outwardly, it will remain motionless,
but after two or three minutes it will brighten, and still
after a couple of minutes, white will appear above it,
barely noticeable, but acrid smoke.
Roasting is divided into six categories:
Roastingtoasting
Sauteing
spinning
Roasting in
deep-fried
baking ROASTING
Conducted in a frying pan, over high heat with
a small amount of oil for the purpose
create
fried
crust on
surfaces
product,
but don't let
frying
inside and
frying
(outflow of juice from
meat, vegetables, fish). .
Roasting
commit for
subsequent
extinguishing, and sometimes
before cooking.
Roasting is usually
continues not
more than 2-3 minutes.
With more
frying time
already moving into
toasting. FRYING.
The main method of frying.
The product is placed
into an open container
(pan,
baking sheet, saucepan
etc.) with a little
the amount of oil
while the product
comes into contact with
hot
surface
only one
side.
toasting
always occupies
more than 7 - 10 minutes,
maximum 12 - 15.
For toasting
from all sides
product
turn over.
Sauteing (gentle "boiling" in oil).
Frying in fat over low heatraw vegetables to soften them,
retention of aromatic substances or
transfer of dyes to fat
(for example, from carrots).
You can sauté flour without fat - the so-called dry sautéing
For dry sautéing sifted wheatflour (not lower than the first grade) is fried on
frying pan, stirring thoroughly
breaking up all the lumps, until a uniform light yellow color. The flour is then allowed to cool and
combined with chilled broth, broth
or milk, stir until formed
homogeneous mixture and pour this mass into
boiling soup or sauce while stirring over
10-15 minutes before the end of cooking; together
boil for another 10-15 minutes.
spinning
Frying with oil thickness(necessarily overheated) from one
up to two centimeters.
The decisive condition for yarn is that
the food product rests on the bottom
dishes (does not float), lies on it, although
surrounded on all sides by oil. At
this frying and frying is not
are separated, but constitute one process
at the same temperature.
When spinning, burning is practically
ruled out.
deep frying
In terms of meaning, the same yarn, but only withthe complete predominance of oil (environment)
over the product (at least 3 times).
Deep-fried food item or product
must float, must be fully submerged
into the oil, but do not reach the bottom of the dish, do not
lean on the bottom.
Deep frying goes over
fast: from a few seconds to
minutes, maximum two.
baking
Baking is divided into three types:open
baking
or
firing
(grilled
ee)
Closed
baking
Brief
baking
(gratinirova
nie) open roast or
roasting (grilling)
- fire (coals)
located at the bottom
baked item
on top of the shampoo
spit or grill;
if the item being baked
is in the bowl
baking is carried out
only in the oven, and then
fire does not work
directly, but through
heat radiated from the walls
and the warmth of the environment
air.
Closed baking - in
oven (for
dough products or
smeared with dough
also called
baking);
closed baking
may be under cover
hermetic, in foil
and closed in
natural shell
(whole fish, in scales,
not torn). .
Brief baking
(gratination) -
practically
finished product
placed in
oven up to
receiving from above
beautiful
fried
crusts, i.e. for
tinting. Tinting.
A culinary term meaning "to give
food product beautiful appearance
view".
Applies to
flour, meat
products or dishes
from home
birds,
faded and
those in need not
baking, and in the acquisition
outer shiny
golden brown
"appetizing" crust,
that is beautiful
colors, colors. Meat dishes from
veal, min:
roast veal
30 - 40;
Veal goulash 30;
Meatballs from
veal 10 - 15;
Roast veal
brisket or loin
40-60;
Veal roll
30 - 50;
Veal Schnitzel 7
Veal schnitzel
natural 5-7.
From beef, min:
Fillet goulash 3 - 4;
Fillet tenderloin
5 - 7;
Boiled beef
60-80;
Goulash 70 - 90;
Beef roll
50 - 75;
Beef stew
60 - 90;
Beef stew with
vinegar 50 - 80;
Rump steak fried
5 - 7.From pork, min:
Back leg 50 - 75;
pork sausage,
breaded and
fried 4 - 5;
Smoked pork
brisket boiled
50
- 60;
Smoked loin 7;
Smoked ribs
stewed 40 - 50;
Smoked neck
(boneless) fried
30-40;
Corned beef stew 60 -
Roast pork 40
- 60;
Pork tenderloin
fried 15 - 20;
pork belly
boiled 40 - 60;
Pork cutlet
chop 8-10;
Pork entrecote
7.From lamb, min:
Roast lamb 60 -
80;
Boiled lamb 50 -
70;
Mutton chop
cutlet 8 - 10.
From minced meat
(minced meat), min:
Fried cue balls 7;
Fried minced meat
50 - 60;
cue balls cooked
for a couple 12 - 15;
Cabbage rolls 40.
from poultry,
min:
Broiler (chicken)
40 - 50;
Roast duck 30 - 45;
Roast goose 60 - 90;
Fried chicken 20
- 25;
Boiled chicken 60 -
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