Types of cutting vegetables, mechanical culinary processing of tubers. Complex forms of cutting tuber crops Primary processing of tuber crops

TECHNOLOGICAL PROCESSES OF CULINARY PROCESSING OF RAW MATERIALS AND PREPARATION OF SEMI-FINISHED PRODUCTS

Processing of vegetables, fruits, mushrooms Technological properties of vegetables. Cutting forms.

Vegetables are important sources of nutrients: vitamins, mineral salts, various carbohydrates, organic acids, so properly prepared and processed vegetables are a guarantee of high quality dishes. Several rules and processing techniques will help the housewife master the technology of preparing dishes from vegetables.

At catering establishments, vegetables of different groups are used to prepare dishes, side dishes, and culinary products. They are most often supplied in fresh and processed forms.

Eating vegetables contributes to the consumption of dietary fiber (fiber), which is necessary for the human body, but it is significantly small (less than 1%)

The culinary use of vegetables is determined by their technological properties: composition and content of nutrients, structural features of tissues. Thus, table potato varieties with an average starch content of 12-16% are used for culinary processing. Their technological properties are determined by: the shape of the tubers, the number and depth of the eyes, the degree of darkening of the pulp of raw and boiled potatoes, retention of shape during heat treatment, the consistency of the boiled potato, as well as taste. Tubers with crumbly white or cream-colored pulp are advisable to use for making purees, mashed potato products, and pureed soups. Tubers with dense or watery pulp are used for dressing soups, side dishes of boiled potatoes and for frying.

Root vegetables and potatoes intended for whole cooking should be selected to be approximately the same size, as this ensures the product is ready at the same time; vegetables intended for chopping do not need to be calibrated. Then the root vegetables and potatoes are thoroughly washed, peeled or peeled and washed again in cold water.

Vegetables (as well as fruits) are biological systems in which metabolic processes continue during storage - respiration, hydrolytic and oxidative processes. They consist of tissues: integumentary, parenchymal, conductive. The edible part of vegetables is represented mainly by parenchymal tissue.

Pareichemical tissue consists of thin-walled cells growing evenly in all directions. The contents of individual cells are a semi-liquid mass - cytoplasm, into which various cellular elements are immersed: vacuoles, nuclei, plastids, etc. The cells of parenchyma tissue are connected to each other by layers of median plates, which give vegetables mechanical strength.

The ratio and structure of individual types of vegetable tissues depend on their age and determine the method of culinary use, the amount of waste during mechanical processing. Thus, waste from peeling young potatoes, which havethin covering tissue is 20-25%, and when processing mature tissue it reaches 40%.

The properties of the finished product largely depend on the quality of the vegetables supplied to the enterprise. Indicators of the quality of raw materials, which are standardized by standards, are the shape, size, color, degree of maturity, internal structure of vegetables and fruits, the presence of mechanical damage, agricultural pests, diseases, acceptable levels of “pollutants” (nitrates, pesticides, etc.).

Technological process of mechanical processing of vegetables

It consists of the following operations: receiving, short-term storage, sorting, washing, cleaning, rinsing and slicing.

Atacceptance check the weight of the batch and compliance of the vegetables with the requirements of the standards. To do this, vegetables are weighed and the results obtained are compared with the data specified in the accompanying documents. The good quality of vegetables is determined organoleptically: by color, smell, taste and consistency.

The quality and safety of the finished product, the amount of waste, and the processing method depend on the quality of vegetables.

To store the operational supply of vegetables necessary for the uninterrupted operation of the enterprise, special vegetable pantries are used, in which the required temperature and humidity are maintained and the frequency of air exchange is ensured. These storerooms are equipped with bins, racks, and stockpiles.

At sorting remove rotten, beaten or sprouted specimens, foreign impurities, and also distribute vegetables according to size, degree of maturity and their suitability for preparing certain dishes and culinary products.

Most vegetables are sorted by hand. Large enterprises use machines to sort and size potatoes.

Cel bcar washes - removal of soil and other contaminants, reduction of contamination with microorganisms. Washing is not only of sanitary importance, but also extends the service life of vegetable peeling machines and facilitates waste disposal. Wash vegetables in vegetable washing machines or by hand.

At cleaning vegetables, parts with reduced nutritional value (peel, stalks, coarse seeds, etc.) are removed in vegetable peeling machines or manually. Peeled vegetables are rinsed and chopped

Target slicing - giving vegetables the required shape and size.

Processing of tubers.

Tuber crops include: potatoes, sweet potatoes, Jerusalem artichoke.

Potatoes contain (in%): water - 70-80; starch - 14-25; nitrogenous substances - 1.5-3; fiber - 0.9-1.5; minerals - 0.5-1.8; Sugars - 0.4-1.8; acids - 0.2-0.3. It contains vitamins (in mg%): C - 4-35; B, - 0.1; B2 - 0.05; RR - 0.9. Green and sprouted potatoes contain toxic glycosides (solanine and chaconine). Most glycosides are found in potato skins

Rice. 4. Types of root crops: a - Jerusalem artichoke; b - sweet potato

Jerusalem artichoke (earthen pear) (Fig. 4, a). Jerusalem artichoke is grown in the southern regions of the country; it is a perennial crop. Jerusalem artichoke tubers are covered with large growths, have an elongated cylindrical or spindle-shaped shape, and are yellow-white, pink or purple in color; The pulp is white, juicy, sweet taste. Jerusalem artichoke contains up to 20% inulin; it also contains nitrogenous substances (1.5-3%) and sucrose (2-5%).Jerusalem artichoke is used as livestock feed, to obtain alcohol, inulin, and fried for direct consumption.
Sweet potato (sweet potatoes) (Fig. 4, b). Grown in the south. In appearance it is similar to potatoes. Sweet potato is classified as a tuber crop conditionally, since it consists of overgrown lateral roots. The skin is white, yellow or red, the flesh is juicy or dry. Sweet potatoes contain (in%): starch - 20, sugars - 2-9, nitrogenous substances - 2-4. Sweet potatoes are used boiled, fried, for preparing first and second courses, flour, and also for drying.

Washed and calibrated potatoes are peeled in batch or continuous potato peelers. Large tubers are peeled faster, and while small tubers are peeled, a large layer of pulp is removed from them, so it is important to pre-sort the potatoes.

Sometimes, after cleaning large tubers, the machine is unloaded, the cleaned specimens are selected, and the rest are cleaned again. The costs of labor and time for post-treatment are fully compensated by the fact that the time of post-treatment is reduced, and the amount of waste is significantly reduced.

To reduce waste, you should follow the operating rules for potato peelers: regulate the water supply, monitor the condition of the grating surface, avoid excessive cleaning, and do not simultaneously load more potatoes than is established for machines of this type.

Pre-soaking dried potatoes helps reduce waste. During the soaking process, a physical-chemical process called by osmosis.

Osmosis - is the penetration of a substance by a moleculethrough semi-permeable partitions. The reason for the occurrence of concentration diffusion and osmosis is the same - equalization of concentration. However, the alignment methods differ sharply from each other.

Diffusion is carried out by the movement of a dissolved substance, and osmosis is carried out by the movement of solvent molecules and occurs in the presence of a semi-permeable partition. This partition in plant and animal cells is the membrane. In culinary practice, the phenomenon of osmosis is observed when soaking wiltedroot vegetables, potato tubers, horseradish roots to facilitatecleaning, reducing waste. When vegetables are soaked, water enters the cell until concentration equilibrium occurs, the volume of solution in the cell increases, and excess pressure occurs, calledosmotic or turgor. Turgor gives vegetables and other products strength and elasticity.

If you place vegetables or fruits in a solution with a high concentration of sugar or salt, then a reverse osmosis phenomenon is observed -plasmolysis . It consists of dehydration of cells and occurs when canning fruits and vegetables, sauerkraut, pickling cucumbers, etc. During plasmolysis, the osmotic pressure of the external solution is greater than the pressure inside the cell. As a result, cell sap is released. Its loss leads to a decrease in cell volume and disruption of the normal course of physical and chemical processes in it. By selecting the concentration of the solution (for example, sugar when cooking fruits in syrup), the cooking temperature and its duration, you can avoid the fruits shrinking, reducing their volume, and deteriorating their appearance.

Nutrients in a potato tuber are distributed unevenly: protein is most abundant in the peripheral and central parts of the tuber, starch in the area of vascular bundles under the bark, and minerals in the peripheral parts. Therefore, the thicker the layer of tuber removed during cleaning, the greater the loss of nutrients.

Peeled potatoes quickly darken when exposed to air. Darkening is caused by enzymatic processes - the oxidation of phenolic substances (tyrosine, etc.) contained in potato cells, with the formation of dark-colored compounds called melanins. To prevent browning, peeled potatoes are stored in water. However, long-term storage in water leads to significant losses of nutrients. Thus, after 6 hours of storage in water, whole potatoes lose 0.72%, and chopped potatoes lose up to 2.5% of all dry substances contained in them.

Therefore, in the centralized production of peeled potatoes, more effective methods are used to preserve the color of its tubers.

Potato waste

Waste from washing and sorting mature potatoes is 5-6%, from mechanical cleaning - 10-20%, from post-cleaning - 11-15%, and in total, depending on the season - 25-40%. Waste quickly deteriorates, so it must be promptly removed from the workshop or recycled. When processing waste, starch is obtained.

Peeled potatoes can be used whole or chopped. Not only the appearance of the dishes, but often their taste also depends on the shape of the cut. This is explained by the fact that semi-finished products of various shapes have unequal specific surface area, which determines the loss of water during frying and the formation of new flavoring substances in the surface crust.

The shape of cutting vegetables should correspond to the shape of the products included in the dish.

Tubers are susceptible to the following diseases:

(dry rot) - caused by the fusarium fungus, which affects the surface and pulp of the tuber in the form of brown (dark brown) spots;During storage, the disease is not transmitted to healthy tubers. A small dry brown spot appears on the tuber, which then grows, the skin wrinkles and becomes covered with pink pads. Fusarium quickly spreads to other tubers during storage.

Late blight

a fungal disease that affects a tuber on the root in the form of depressed brown spots, in which the flesh acquires a rusty color and the tubers subsequently turn into a rotten mass

Parash

usually affects tubers in the form of sores of varying sizes, which impair the presentation of the product.

Cutting form

Straws (pie)

Bars (prentanier)

Cubes (brenoise): large medium

small

Slices

Circles (paisan)

Cutting method

1-1.5 cm for medium ones.

A medium-sized tuber is cut lengthwise into two parts. Then each part is cut lengthwise again. And chop it across into slices

Approximate dimensions, cm

x0.7 to 1.0x1.0

With edge: 0.5x2.5

2,0-2,5 1,0-1,5

0.5-0.5-0.3-0.3

Heat treatment method

Deep frying

Cooking, stewing

Baking, frying

As a side dish for fillet, steak, entrecote, fish fries For homemade pickle soup, soup

Complex cutting shapes

Cutting form

Slices and garlic

Barrels, pears (duchess)

Pears

Balloons

large (chateau) medium (noisette)

Strushka

Cutting method

Take a medium-sized tuber and cut each tuber in half. Then each part is cut radially into 3-4 parts of the same size

A notch is made on each garlic clove.

They takeclub It is medium sized, cut off the lower and upper parts. Then the potatoes are processed into a barrel shape.

Take a medium-sized tuber and cut the upper part into a cone. The lower part is turned into a barrel.

Balls are made using shaped notches

(noisette spoon)

The bottom and top parts of the potatoes are cut off and shaped into a cylinder. Diameter 3-4 cm and height 2-3 cm

Then a tape is cut from the workpiece along the circumference

Approximate dimensions, cm

Length according to the size of the tubers, but not more than 0.3-4.0 cm

Height 4.0-5.0 diameter 3.5-4.0

Height 5-6 cm, diameter 5-4 cm at the bottom

Large - diameter 3.0-4.0 Medium diameter 1.5-2.0

Small - 0.5-1 cm

Width 2.0 - 3.0 thickness 0..2 - 0.3

Length 15-25 cm

Heat treatment method

Cooking, stewing

Cooking

Boiling and deep frying

Deep frying

For pickle soup, fisherman's fish soup, potato soups;V as a side dish for meat stew, vegetable stew,

As a side dish for herring with potatoes and butter, dishes from boiled fish

Used as a side dish for boiled and poached fish dishes

Used as a side dish for boiled and poached fish, fried meat dishes

As a side dish for fried dishes in the form of a bow

In a retail distribution network, potatoes are stored in closed ventilated areas at an air temperature of 4 to 12°C - no more than 3 days; from 12 to 20°C no more than 2 sig, relative air humidity during storage should be within 85-90%.

Processing of root vegetables

Processing of root crops. This group of vegetables includescarrots, beets, rutabaga, radishes and the so-calledwhite roots - parsley, celery, parsnip.

Root crops are sorted by size, removing rotten specimens. The tops of young carrots and beets are cut off. Beet tops are suitable for making borscht and beetroot soup. Root vegetables are washed by hand or in washing machines, peeled and washed again. Beets, turnips, small and medium-sized rutabaga, short carrots are peeled in potato peelers, and long carrots are peeled by hand.

White roots: sorted, then the greens and small roots are trimmed, then washed and peeled by hand

Parsley. Root and leaf parsley are grown. In the leafy plant, only the leaves are used for food (its roots are highly branched, thin, and have no nutritional value), in the root plant - leaves and roots. Parsley roots and leaves are rich in essential oils (30-50 mg%), therefore they have a pleasant aroma; In addition, they are of certain value as a food product. Parsley is widely used in cooking, for salting and pickling.

Parsnip . Its roots are thick, elongated, semi-long or almost round in shape, and white. Parsnips are similar in shape to parsley. The root vegetable is used as food, which has a unique aroma and sweetish taste, as it contains essential oils and a large amount of sugars (2.3-8.0%). Parsnips are used as a seasoning for dishes, in the production of canned food, in pickling and pickling.

Celery can be root and leaf. The root has spherical roots (weight 150-200 g) of white color with a large number of adventitious roots, and the leaf forms a large number of leaves. In celery roots the mass fraction of essential oils reaches 10 mg%, in the leaves it is slightly higher. Leaves and roots are used for making salads and for drying.

The greens are sorted, spoiled, yellowed, limp leaves are removed and washed. Peels of aromatic roots, thoroughly washed, are used to flavor broths.

The tops and thin part of the root crop are cut off from red radishes; white radishIn addition, they are peeled.

Store peeled root vegetables on baking sheets or trays covered with a damp cloth.

It is better to take beets for culinary use with dark-colored pulp, without pronounced light rings. Pale color and ringing are signs of a relatively coarse consistency and unsatisfactory taste. When preparing borscht, dark-colored beets are stewed raw, while lightly colored beets are first boiled whole in their skins. In spring and summer, young beets, including petioles and leaves, are used in cooking; in autumn and winter, mature root vegetables are used. This vegetable crop is distinguished by its high sugar content - up to 8%. It contains malic and oxalic acids, it is rich in potassium and manganese salts. There are iron and calcium salts. Young beet tops contain a lot of carotene, vitamin C and B vitamins.

Early radish is a source of vitamin C, minerals and other substances. Essential oils give it a specific smell. Use radishes only fresh

Radish . Root vegetables have a bitter-sharp taste and specific odor due to the presence of essential oils and glycosides

Horseradish processing. Horseradish is peeled and washed. If the root is slightly withered, it is pre-soaked in water.

Bacterial rot

Heart rot (fomoz)

formed on carrots. Softened yellow-brown areas appear on the surface of the root crop, the tissue becomes mucous-watery and acquires an unpleasant taste. The beet core turns black. The disease is transmitted to healthy root crops

Root crops are transported packed in containers with a capacity of up to 50 kg or in containers. Store in the store's back rooms in the received containers at a temperature of 0-4°C and a relative air humidity of 85-95%.

Cutting shape, sizes and recommendations for culinary use of root vegetables

Cutting form

Straws (pie)

Bars (prentanier)

Cubes (brenoise): large medium small

Slices

Circles (paisan)

Cutting method

Place the plates one on top of the other. The thickness of the plate should be 0.2 cm. And cut them crosswise into strips (straws)

Place the plates one on top of the other. The thickness of the plate should be 0.7 cm. And cut them crosswise into bars

Lay the plates one on top of the other and cut into strips 4-5 cm long and 2 cm thick for large cubes and

1-1.5 cm for medium ones.

Root vegetable

medium-sized, cut lengthwise into two parts. Then each part is cut lengthwise again. And chop it across into slices

Take a medium-sized tuber and grind it into a cylinder. Then cut it crosswise into thin slices

Approximate dimensions, cm

Length 3.0-4.0 cross section 0.2x0.2

Length 3.5-4.0. cross section from 0.7x0.7 to 1.0x1.0

With edge: 0.5x2.5

2,0-2,5 1,0-1,5

0.5-0.5-0.3-0.3

Thickness 0.2-2.5, not less than 0.3

The diameter of the size of medium tubers is 2-3 cm, thickness 0.2-0.3

Heat treatment method

Deep frying

Frying in the main method, deep frying.

Cooking, stewing

Frying with a little fat

Baking, frying

As a side dish for fried poultry, fillet, steak

As a side dish for fillet, steak, entrecote, fried fish. For homemade rassolnik, soup

For potato soups with cereals, peasant soup, naval borscht, vegetable okroshka, potatoes in milk; as a side dish for hot dishes

For baked meat and fish dishes; as a side dish for fried dishes. Used for salads, vinaigrettes

For baked fish with sauce; as a side dish for fried dishes

Cutting form

Straws (pie

Bars (prentanier)

Cubes (brenoise)

Circles (paisan)

Name

Carrots, parsley, celery, parsnips

Beet

Radish

Carrots, parsley, celery

Carrots, parsley, celery Rutabaga

Carrots, parsley, celery

Cutting method

Place the plates one on top of the other. The thickness of the plate should be 0.2 cm. And cut them crosswise into strips (straws)

Place the plates one on top of the other. The thickness of the plate should be 0.7 cm. And cut them crosswise into bars

Lay the plates one on top of the other and cut into strips 4-5 cm long and 2 cm thick for large cubes and

1-1.5 cm for medium ones.

Take a medium-sized tuber and grind it into a cylinder. Then cut it crosswise into thin

Approximate dimensions, cm

Length 3.5- 5.0 cross section 0.2x0.2

Same

Length 3.0-4,Qcross section 0.4x0.4

With edge 0.3-0.7 With edge 1.2-1.5

Diameter 2.0-2.5 Thickness 0.1-0.3

Heat treatment methods

Sautéing Braising

Cooking

Sauteing

Poaching Cooking, poaching, frying

Passing

For dressing soups (except naval borscht) and soups with cereals and legumes, pasta soups, marinades For borscht (except naval borscht), beetroot soup For salads

For broths with vegetables

For daily cabbage soup, cereal and legume soups; minced meat For second vegetable dishes For second vegetable dishes

For peasant soup For second vegetable courses for cold appetizers

Cutting form

Slices

Scallops, sprockets, gears (colbert)

Balls, nuts

Name

Carrots, beets Beetroot Rutabagas Turnips Radishes

Carrots, parsley, celery Carrots Rutabagas, turnips

Carrots, parsley, celery

Carrots, turnips, beets

Cutting method

A medium-sized tuber is cut lengthwise into two parts. Then each part is cut lengthwise again. And chop it across into slices

The tuber is medium in size, and cut each tuber in half. Then each part is cut radially into 3-4 parts of the same size

Garlics have a notch on each clove.

The prepared tuber (carrot) is carved with a knife or notches.

The prepared tuber is cut into balls using a knife or notches.

Approximate dimensions, cm

Thickness 0.2-0.3

Also Thickness 0.8-1.0 Thickness 0.2-0.3 Thickness 0.1-0.3

Length no more than 3.5

Length no more than 3.5 Length no more than 4.0

Thickness 0.2-0.3

Special recesses of various sizes

Heat treatment methods

Sauteing

Extinguishing

Frying

Allowance

Sauteing

Pumping

Sautéing, Braising

Sauteing

Cooking

For naval borscht

For second vegetable dishes For second vegetable dishes For salads

For cabbage soup from fresh cabbage, stew, Russian kidneys and other stews For second vegetable dishes For second vegetable dishes

For marinades, for cold appetizers

For marinades and cold appetizers

Processing cabbage vegetables

The culinary use of white cabbage depends on the degree of its maturity, the size and density of the heads. It is advisable to use early cabbage raw for salads, for poaching in large slices, and also for making soups. From dense heads of mid- or late-ripening cabbage, salads, soups, minced cabbage, and cabbage cutlet mass are prepared; from loose ones - cabbage rolls and schnitzels.

Attention! If caterpillars or snails are found when processing all types of cabbage, then the treated cabbage should be placed in cold, salted water (50-60 g per 1 liter) for 15-20 minutes. Then the cabbage will need to be washed.

Red cabbage used mainly for salads and stewing.

Red cabbage. Grown in small quantities. It differs from the white cabbage in its purple-red color due to the content of anthocyanins. The heads of cabbage are dense and store well. The mass of heads of cabbage is at least 0.6 kg (until February 1). In terms of vitamins and sugars, this cabbage is superior to white cabbage. Used fresh for salads and pickling.

Brussels sprouts - for making soups, boiling and baking.Cabbage has a high content of proteins, minerals, and vitamin C.

From kohlrabi salads are prepared, it is simmered and stewed.

The edible part of it is a developed stem fruit of a round or oval shape, having a pale green or violet-blue surface color and juicy white pulp. The taste is reminiscent of white cabbage stump, but has a more delicate consistency.

Colored heads cabbage There are dense and loose. The best varieties for culinary use are those with a dense, snow-white large head. Loose cauliflower heads are suitable for soups, dense ones - for main courses.

Diseases of cabbage vegetables include

The use of onions depends on the pungency of its taste. Sautéed hot onions are a seasoning for soups, fried meat and fish dishes; Low-sharp and sweet onions are added fresh to salads and vinaigrettes, and also sautéed.

Processing onion vegetables

Processing onion vegetables.

Onion vegetables include: onions, shallots, green onions, leeks, spring onions, chives (pan onions, garlic.

The bottom and neck of the onion are cut off, dry scales are removed, and washed in cold water. In large enterprises, special cabinets with an extractor hood are installed to clean onions to remove essential oils. Before heat treatment, peeled onions are cut into rings, half rings, slices or small crumbs. Small bulbsonion seedlings Andshallots after cleaning, they are used whole for the preparation of some sauces (Russian, sailor), stews and for deep-frying.

Leek sort, cut off the roots, remove yellowed and rotten leaves, cut off the white part (onion), cut it lengthwise, wash it from sand and chop it. The green parts are used as part of a “bouquet of spices” to flavor broths. In young leeks, the thickened stem and leaves are used for food; in adult leeks, the thickened stem is used as the leaves become dry and rough.

Diseases of vegetables due to improper storage

This disease quickly affects the cervical region, especially in

undried onions.

Fusarium rot

It affects the bottom of the bulb, as a result of which it darkens, softens, becomes covered with a white or pink coating and rots

Black mold

Affects the surface of the onion, mainly the scaly cover of the bulb in the form of dark spots

Bacterial rot

Heart rot

(Phomosis forms inside the onion, softened areas of a yellow-brown color appear, the tissue becomes mucous-watery and acquires an unpleasant taste.

Processing pumpkin vegetables.

pumpkin used mainly for preparing vegetable dishes (stewed, fried, etc.). Before preparing dishes, the fruits are washed, the stem is cut off, cut into several parts, the seeds are removed, the skin is peeled, washed and cut into cubes or slices.

For preparing dishes fromzucchini The most suitable greens are the young ovary of zucchini, 7-12 days old, weighing 300-700 g, up to 25 cm long and up to 10 cm in diameter. They are washed, the stalk is cut off and cut into circles. Mature zucchini are peeled and then the seeds are removed. After peeling, cut off the top of the zucchini intended for stuffing, cut it crosswise into several pieces, and remove the inner part with the seeds.

Patissons processed and used like zucchini.This is a type of bush pumpkin, has a plate shape with jagged edges, and is milky white in color. Young squash fruits (3-5 days old) have a pleasant mushroom taste with a delicate crunch and small seeds. They are used boiled, fried or pickled.

cucumbers sorted by size and washed. Large green vegetables are peeled; gherkins and medium-sized green vegetables are not peeled, but the tops and base of the fruit are cut off. Cut them into circles, slices, small cubes, and strips. Used to prepare salads and cold soups.

Requirements for the quality of fresh cucumbers. In appearance, cucumber fruits must be fresh, whole, undeformed, healthy, uncontaminated, without mechanical damage, with or without a stalk, with a typical shape and color for the botanical variety. The pulp is dense, with underdeveloped watery, skinless seeds

Pumpkin vegetables are susceptible to the following diseases:

Processing of tomato vegetables. Tomatoes sorted by degree of maturity and size, removing dented or damaged specimens. Then the stalk is cut out and washed. For fruits intended for stuffing, cut off the top part along with the stalk, remove the seeds with part of the pulp, allow the juice to drain, sprinkle with salt, pepper and fill with minced meat. Tomatoes are used raw for salads or fried (for side dishes), stuffed and baked.In a retail environment, it is recommended to store tomatoes at air temperatures: red ripeness - from 1 to 2°C for no more than 2-4 weeks; brown and pink - from 4 to 6°C for no more than 1 month; dairy - from 8 to 10°C - no more than 3-4 weeks. Relative air humidity should be 85-90%.

Eggplant sort, cut off the stalk, and wash. Old specimens are scalded and cleaned. Cut into circles, slices or cubes. Processed fruits intended for stuffing are cut lengthwise into halves or crosswise into cylinders; small eggplants can be stuffed whole; the pulp is removed along with the seeds and filled with minced meat. Eggplants are practically not consumed raw because of their bitterness, which increases as they ripen. The bitterness of fruits comes from the substance solanine they contain. Eggplants are fried and baked (stuffed).Eggplants contain (in%): Sugars - 4.6; as well as nitrogenous substances - 1; minerals - 0.5; pectin - 0.7; vitamins C, B, B2, PP, carotene; a glycoalkaloid that gives them a bitter taste. Fruits are pickled, salted, preserved

Capsicum (spicy and sweet) are sorted, washed, cut in half lengthwise, seeds are removed along with the pulp and washed. Cut into strips for salads and soups, and into small cubes for soups. For stuffing, the sweet pepper fruits are washed, a ring cut is made around the stalk and removed along with the seeds, without disturbing the integrity of the pod, washed again, placed in boiling water for 1-2 minutes (blanched), removed, cooled and filled with minced meat.

Sweet pepper used for preparing salads and vegetable dishes (for example, stuffed peppers).

Young zucchini (11-12 days) can be used

whole, without peeling, and in mature ones (more than 14 days) it is necessary to remove the skin, seeds and seed pulp (conductive tissue).

Tomato vegetables are susceptible to the following diseases

(dry rot) - caused by the fusarium fungus, which affects the surface and flesh of the fruit in the form of brown (dark brown) spots;. A small dry brown spot appears on the surface, which then grows, the skin wrinkles and becomes covered with pink pads.

Late blight

A fungal disease that affects a tuber on the root in the form of depressed brown spots, in which the flesh acquires a rusty color and the tubers subsequently turn into a rotten mass

Dark spots form on the top of the fruit)

Apical rot

Processing salad, spinach vegetables and spicy herbs. Lettuce, spinach, and sorrel are early vegetables. Tender, juicy leaves rich in nitrogenous and mineral substances (iron, phosphorus, iodine, calcium) are used for food. Salad and spinach vegetables serve as sources of vitamins C, P, K, group B, and carotene.

They are widely used raw for preparing cold appetizers, salads, serving soups, and main courses.

Lettuce, spinach, sorrel, green onion,spicy herbs sort, remove roots, if any, coarse stems, spoiled leaves and wash well several times in plenty of cold water, and then under running water and dry on wire racks for 20 minutes. When stored, greens quickly wither and the vitamin C content in them decreases. During three days of storage at room temperature, 17-20% of vitamin C is lost, and when stored in refrigerators (3°C) - 6-8%. Vitamin C in shredded greens is destroyed especially quickly, so you should chop a small amount of it as you sell it.

When preparing culinary products, the following types of aromatic herbs are used: dill, parsley, parsnip, celery, marjoram, tarragon (tarragon), cilantro (coriander), hyssop, basil, mint (pepper, lemon), caraway, thyme, etc.

Lettuce leaves are susceptible to the following diseases:

Gray rot

White rot

Affects leaves and seeds. Brown spots form on the surface, located on the sides of the leaves.

Watery gray spots in the form of a white cottony coating form on the surface

Processing of legumes and grain vegetables.

The pods of beans and peas are sorted, washed and, by breaking the ends, the veins connecting the valves are removed. Long pods are cut crosswise into 2-3 parts.

cobscorn milky-waxy ripeness is peeled immediately before cooking so that the color does not change. The stalk and base of the corn are cut off, and the leaves fall off along with the stalk. Then the fibers covering the cobs are removed and washed.

Processing of dessert vegetables. Dessert vegetables include asparagus and artichokes.

U asparagus use young shoots. They are carefully peeled, being careful not to break off the head. The lower, rough part of the shoots is cut off and used to make purees and broths for asparagus soups. Cleaned asparagus is placed in cold water. When all the asparagus is cleaned, it is tied into bunches and boiled. There are white and green asparagus. White asparagus is used to prepare sauces, puree soups, boiled dishes with sauces, and green asparagus is used mainly for side dishes.

Artichoke And They are large inflorescences with a fleshy receptacle. When processing them, the stems, the upper rough parts of the petals of the basket are cut off and the internal stamens are removed.

The inflorescence, or basket, of the artichoke is located on the receptacle and consists of hard scales, or bracts, closely packed around a shallow bottom. The bottom contains an inedible tuft of silky hairs - the heart of the artichoke. Edible parts - fleshy, crescent-shaped formations at the base of each scale and the bottom.

Rhubarb processing . The juicy, young leaf petioles of the basal leaves, which are pink in color, are used for food. Old petioles are not used for food, as they accumulate a large amount of oxalic acid. Rhubarb is processed as follows: the leaves of young petioles are cut off, and the skin of petioles with a hard, rough surface is removed with a knife and then washed. Sweet dishes (compotes, jelly) and pie fillings are prepared from rhubarb. Used for making jelly, compotes, preserves, marmalade, jelly, as well as salads, sweet soups, and sauces.

Using processed vegetables

The most common methods of processing vegetables are: drying; canning at high temperatures in hermetically sealed containers; fermentation and salting; pickling; freezing.

Dried vegetables. The following are available in dried form: potatoes, beets, carrots, onions, parsley and dill. Vegetables can be freeze-dried and thermally dried. In freeze drying, vegetables are frozen and then vacuum dried. In this case, the ice turns into steam, bypassing the liquid state. When freeze-drying, the volume of vegetables practically does not decrease, their taste, color and aroma change little. These vegetables are poured with hot water and cooked as usual, as they swell immediately. During thermal drying, vegetables decrease in volume and their properties change significantly. Before cooking, they must be filled with cold water (without salt) for 1-3 hours to swell, and then boiled in the same water. Salt the water after the vegetables have swelled. Dried parsley and dill are added to dishes without pre-treatment; dried onions are first sprinkled with water to swell, then used for sautéing.

Canned vegetables. Natural and pickled beets, natural carrots, green peas and other vegetables are heated with the broth, then the broth is drained and used to prepare soups and sauces. Canned salted greens are separated from the brine and washed in running water. Canned borscht and soup dressings are highly prepared semi-finished products and are used for making soups.

Sauerkraut squeezed out of the brine, sorted, removing foreign impurities, separated coarsely chopped stumps and carrots and additionally chopped. For some dishes, cabbage is chopped. The squeezed brine can be used to season cabbage soup and salads. The acidity of sauerkraut should not exceed 1.3% (1st grade) - 1.8% (2nd grade) in terms of lactic acid. With increased acidity, cabbage must be washed, and this leads to an almost complete loss of vitamin C. Pressed cabbage cannot be stored, since it loses about 20% of vitamin C in an hour, more than 30 in 3 hours, and 70-80 in a day. %.

Salted cucumbers washed with cold water. In small cucumbers, the place where the stalk is attached is cut off. Use them whole or cut into pieces. Large cucumbers are peeled, cut lengthwise into 4 parts and the seeds are removed. Cucumbers are cut into slices and diamonds for making solyankas, Russian-style kidneys, and salads; straws for pickle; small cubes - for cold dishes; crumbs for sauces.

Frozen vegetables. The following are available in frozen form: green peas, green beans, cauliflower, potatoes, beets, carrots, tomatoes, sweet corn, peppers, spicy herbs, mixtures of various vegetables, etc. Quick-frozen vegetables retain their natural properties well. They are stored at the enterprise at a temperature of -18°C, used without prior defrosting - put in boiling water and boiled for 10-15 minutes. Potatoes can be used for frying in the main way and in deep frying.

Mushroom processing

Mushrooms are supplied to catering establishments fresh, dried, salted, pickled, and canned. Mushrooms contain many extractives (free amino acids, etc.). Thanks to this, mushroom broths have an excellent taste and aroma and are widely used in the preparation of soups and sauces. Another component of the dry residue of mushrooms are carbohydrates - sugars (mainly trehalose), sugar alcohols, fiber.

Fresh mushrooms contain a large amount of water (90% on average). Half of the dry residue consists of nitrogenous substances (proteins, free amino acids, fungin, etc.). Fungin is the basis of the supporting tissue (cell walls) of fungi. It is stable during heat treatment, which determines the low digestibility of mushroom proteins and the time it takes to bring the mushrooms to readiness.

Mushrooms contain many extractive substances (free amino acids, etc.). Thanks to this, mushroom broths have an excellent taste and aroma and are widely used in the preparation of soups and sauces.

Another component of the dry residue of mushrooms are carbohydrates - sugars (mainly trehalose), sugar alcohols, fiber.

Mushrooms contain vitamins A, C, PP, B 2 . Minerals are represented mainly by potassium salts.

Dried mushrooms (humidity 13%) are somewhat inferior in nutritional value to fresh ones, since when dried, the content of extractives and sugars in them decreases.

Fresh mushrooms . Mushrooms are processed immediately, as they quickly deteriorate. Porcini mushrooms, aspen mushrooms, boletus mushrooms, and chanterelles are processed in the same way: they are cleaned of leaves, pine needles and grass; cut off the lower part of the leg and damaged areas; wormy specimens are sorted out; scrape off the contaminated skin: put it in cold water for 30 minutes to soak off any debris and sand that has stuck to it; wash thoroughly 2-3 times. Remove the skin from the caps of russula and boletus.

Morels and strings are sorted out, the roots are cut off, placed in cold water for 30-40 minutes and washed several times, each time removing from the water to more completely remove sand and debris. Then the mushrooms are boiled for 10-15 minutes in a large amount of water to remove helvelic acid, a toxic substance. The decoction is not used in food. Peeled and washed mushrooms are immediately sent for heat treatment.

Dried mushrooms . The best mushrooms are those that have a light underside of the cap and a short stem without damage. Dried mushrooms are sorted and washed several times. Soak in cold water for 2-3 hours and rinse again, removing from the infusion. The infusion is filtered and used for cooking mushrooms.

Salted, pickled, canned mushrooms. They are separated from the filling fluid, washed and cut. Used for preparing appetizers and main courses. In order to maintain the good quality of salted and pickled mushrooms, you need to ensure that the mushrooms are completely covered with brine or marinade before processing.

The nutritional value of potatoes is high due to the content of a large amount of starch (18... 24%). Potatoes contain proteins, sugars, minerals, vitamins B and C. For preparing dishes, it is better to use table varieties of potatoes that have a round shape, thin and dense skin, a small number of small eyes and good taste.

Potatoes occupy an important place in the diet, so they are processed in large quantities.

Mechanical cooking of potatoes can be done using mechanical, chemical and thermal methods. The most common of them is mechanical.

Mechanical method. With this method, the potato processing process consists of the following operations: sorting and sizing, washing, peeling and finishing.

Sort potatoes in mechanical sorting machines or manually. When sorting, rotten, bruised potatoes, foreign impurities (stones, chips, lumps of earth), green and sprouted tubers are removed, since the eyes of such potatoes contain a toxic substance - solanine.

Calibrate potatoes by size in order to reduce waste during machine peeling, since large tubers are peeled faster and by the end of peeling the entire potato, a layer of pulp, which contains a large amount of nutrients, is cut off from them.

the washing up potatoes helps to quickly peel them and improves sanitary conditions for further processing. At the same time, contaminants are removed from the surface of the tubers, so that sand does not fall on the moving parts of the potato peeler, maintaining the rough surface of the grating discs and increasing their service life. Higher quality starch is obtained from washed potato peelings. Wash potatoes in washing machines, potato peelers with a disc without an abrasive lining, washing and cleaning machines, or manually in bathtubs with grated flooring.

Cleanse potatoes in batch or continuous potato peelers. When using a potato peeler, pe-

periodic action, first open the water supply valve, turn on the machine and load the potatoes through the loading funnel. Potatoes are peeled by rubbing against the rough surface of the disk and the walls of the potato peeler. Peeling removes the skin and some of the surface cells from the potato. The duration of cleaning is 2...2.5 minutes; with longer cleaning, a layer containing a large amount of starch is removed. The peeled potatoes are unloaded without turning off the electric motor. To do this, open the machine door, and the potatoes enter the container provided.

Cleaning up Potato cutting is done by hand using a root or groove knife. When finishing cleaning, the eyes, cavities, dark spots, and remaining skin are removed from the peeled tubers. The processed potatoes are washed in cold water.

Cutting forms. Peeled potato tubers are used for heat treatment whole or pre-cut. Potatoes are cut into simple or complex shapes.

Manual cutting is a labor-intensive process, so special tools (Fig. 1.1) and vegetable cutting machines are widely used to make it easier.

The simplest, most common forms of cutting include: straws, sticks, cubes, slices, slices, circles (Fig. 1.2).

When cutting straws and slices manually, use a shredder technique.

Complex (curly) shapes include: barrels, pears, garlic, nuts, balls, spirals, shavings (Fig. 1.3).

/ 2 3

Rice. 1.2. Potato cutting shapes:

7- cubes; 2 - straw; 3 - slices; 4 - mugs; 5 - blocks; 6 - lobules

When cutting barrels, garlic, and pears, the grinding technique is used.

Cutting forms, sizes and culinary uses of potatoes are presented in table. 1.1.

Straw. Raw potatoes are cut into thin slices 0.2 cm thick, placed one on top of the other and chopped crosswise into strips.

Bars. Raw potatoes are cut into plates 0.7...1 cm thick and cut into cubes.

Cubes. Depending on the purpose, potatoes are cut into large, medium or small cubes. First, the potatoes are cut into slices, cut into cubes, and then cut crosswise into cubes. Raw potatoes are cut into large and medium cubes, boiled potatoes into small ones.

Slices. Raw medium-sized potatoes are cut in half, then radially into slices.

Slices. Boiled potatoes of small or medium size are cut in half lengthwise, then in half again and chopped crosswise into slices 0.1 ... 0.2 cm thick. Large potato tubers are cut lengthwise into sticks and chopped crosswise into slices.

Rice. 1.3. Shaped shapes for cutting potatoes:

/ - barrels; 2 - garlic; 3 - balloons; 4 - shavings; 5 - pears

"Processing of tubers"

Performed by MDK teacher: Snegovoy M.V.

Moscow, 2018

Potato processing.

Tubers are the thickened end of an underground stem.
Tuber crops include potatoes, Jerusalem artichoke (earthen pear), sweet potato (sweet potato).
The potato is native to South America, where it was known at the beginning of our era and is found in the wild to this day.
Potatoes were brought to Russia by Peter I at the end of the 17th century. from Holland and, in terms of national economic importance, occupies an important place among plant food products.
Potato tubers are rich in starch, contain proteins, sugar, minerals, vitamins C and group B.

Potatoes are a highly nutritious and healing product. In terms of starch content, it is close to bread, and in terms of the richness of mineral salts and vitamins, it is close to vegetables. Potatoes contain 76.7% water, 19.2% carbohydrates, 0.5% cellulose, 0.1% fat and 2.4% protein. It is rich in minerals, 70% of which are potassium.

And this is important, since potassium favors water-salt metabolism. Other elements were also found in potato tubers: phosphorus, magnesium, sodium, iron, silicon, bromine, manganese, aluminum, cobalt, zinc, nickel, etc. And, of course, one cannot ignore the vitamin complex, because in addition to vitamins B2, B6, PP Potatoes contain quite a lot of vitamin C. If you consider how often we eat potatoes, we can say that they provide us with vitamin C all year round.

Jerusalem artichoke often called "earthen pear". The closest relative of this plant is the sunflower.

The tubers of the plant are eaten raw, boiled, baked, fried, stewed, dried, salted, and pickled. They are used to prepare salads, soups, jams, add them to cookies, pancakes, casseroles, cheesecakes, coffee, compotes, and so on.

Sweet potato

(sweet potato)

Sweet potatoes are considered an outlandish relative of the usual potato. Sweet potato is a herbaceous vine and has nothing to do with the nightshade family. The plant has creeping stems; the height of the bush can reach only 18 cm; it rather spreads along the ground. Sweet potato tubers are not tubers at all, but lateral roots that can weigh up to 10 kg. They are the ones that are used when preparing dishes. It is eaten raw, boiled and fried, stuffed with vegetables and made into amazing side dishes. Sweet potatoes are widely used in national dishes of Latin American countries.

Mechanical culinary processing is carried out in the vegetable shop. It is located, as a rule, not far from the vegetable warehouse, this makes it possible to improve the sanitary condition of the workshop and reduce the cost of delivering vegetables.
When working in a vegetable shop, mechanical equipment is installed - machines for washing, peeling and slicing vegetables, as well as non-mechanical equipment - production tables, baths, chests for storing vegetables, special tables for peeling vegetables and devices.
The equipment is placed in accordance with the technological process.

Mechanical culinary processing of potatoes.

Mechanical cooking of potatoes can be done using mechanical, chemical and thermal methods (steam and fire).
With the mechanical method, the potato processing process consists of the following operations:
- sorting;
- calibration;
- the washing up;
- cleaning;
- finishing.

Sort potatoes in mechanical sorting machines or manually. When sorting, rotten, beaten potatoes, and foreign impurities (stones, lumps of earth) are removed.
Calibrate potatoes by size in order to reduce waste during machine cleaning.
The washing up potatoes helps to quickly peel them and improves sanitary conditions for further processing. Higher quality starch is obtained from washed potato peelings.

Equipment for washing and peeling potatoes.

Potato peeling machine.

Vegetable washing machine

Cleanse potatoes in batch or continuous potato peelers, or by hand.
They are cleaning up potatoes by hand using a root or groove knife. Eyes, cavities, dark spots, and remaining skin are removed from peeled tubers.

Simple shapes for cutting potatoes

Whetstones

Circles

Straw.

Raw potatoes are cut into thin slices 0.2 cm thick.

Shred crosswise into strips 4-5 cm long, with a cross-section of 0.2 x 0.2 cm.

(in a large amount of fat).

Bars.

Raw potatoes cut into thin slices

Cut into cubes 3–4 cm long.

Used for frying, preparing borscht (except for naval and Siberian borscht), pickle soup, soups with pasta and other dishes.

Cubes.

Potatoes are cut into slices of thickness:

Then the plates are cut into bars with the following cross-section:

For a large cube – 2-2.5 cm;

for a medium cube – 1-1.5 cm;
for a small cube – 0.3-0.5 cm.

Then the sticks are cut into cubes. Depending on the purpose, the cubes are cut into sections:

Large cube – 2-2.5 cm;

Medium cube – 1-1.5 cm;

Small cube – 0.3-0.5 cm.

Culinary use.

Large cubes- used for stewing and making soups.

Medium cubes- for preparing the “potatoes in milk” dish and for stewing.

Small cubes- cut boiled potatoes as a side dish for cold dishes and for salads.

Slices.

Raw potatoes (small ones) are cut in half.

Then along the radius into slices.

Circles.

Boiled or raw potatoes are flattened, giving them the shape of a cylinder.

Cut crosswise into thin circles 1.5-2 mm thick.

Raw potato slices are used for frying, and boiled ones are used for baking fish and meat.

Slices.

Small or medium-sized boiled potatoes are cut in half lengthwise, then in half again.

Large tubers are cut lengthwise into cubes with a cross section of 1-1.5 cm.

across into slices. slices 1-2 mm thick.

Shred crosswise into slices 1-2 mm thick.

Used to prepare salads and vinaigrettes.

Complex cutting shapes potatoes

Kegs

Garlic

Kegs

Medium-sized potatoes are cut from two opposite sides, then peeled and shaped into a barrel.

Use boiled for garnish.

Garlic

Raw potatoes are first peeled into barrels.

Then I cut it lengthwise into several pieces.

A small notch is made along the edge of each part.

Used for making soups.

Shavings

Cut the raw potatoes from two opposite sides so that you get a cylinder 2-3 cm high, and trim it around the circumference.

Cut the tape thick

2-2.5 mm and 25-30 cm long.

Then this ribbon is shaped into a bow and tied with thread.

Used for deep frying

Balloons

Peeled potatoes are cut into balls using a special tool (notch).
Large balls – 3-4 cm,
Average 1.5-2 cm.

Quality requirements.

Peeled potatoes and semi-finished products prepared from them must be immediately subjected to heat treatment, since their quality deteriorates during storage.
Raw peeled potatoes should be elastic, not darkened, without eyes, dark spots and skin residues.
The smell is characteristic of fresh potatoes.
Color - from white to cream.
The surface of sulfated potatoes may be dried out, but not weathered.

Shelf life and use of food waste.

To prevent the potatoes from darkening, place them in cold water and store for no more than 3 hours.
When processing potatoes, waste is generated, the amount of which depends on the quality of the incoming potatoes, the processing method and the time of year.
Potato starch is obtained from potato peelings.
Potato waste rates are shown in the table.

Norms of potato waste during peeling.

Type of vegetable

Period (season)

Young potatoes

Waste rate, %

Potato

Occupational Safety and Health

To prevent accidents and diseases when organizing work in a vegetable shop, it is necessary to comply with labor safety conditions.
It is prohibited to allow persons who do not know the rules for operating the equipment to operate.
Operating rules and safety manuals must be posted at equipment installation sites.
The temperature in the workshop should not be lower than 16˚C.
The floor must be level, not slippery, with a slope towards the drains for water drainage.

All moving parts of the machine must be guarded.
Switches and fuses must be closed type.
Turn the machine on and off only using the “Start” and “Stop” buttons located on the machine body.
Clean, lubricate and repair the machine only when the drive is turned off.
Push vegetables into the loading hatch only with a special pestle.
Production tables and baths must have no sharp corners.

Unload vegetables from the baths using scoops that have a hole for water to drain.
Women are allowed to lift weights no more than 20 kg, and together 50 kg, men - up to 80 kg.
The container for loading vegetables into the machine should have a capacity of no more than 8-10 kg.
Exhaust devices must operate when peeling onions.

Questions and tasks for review

What vegetables are tubers?
In what ways can potatoes be processed mechanically?
What are the sequential operations of mechanical cooking of potatoes?
Why are potatoes calibrated?
What are the simple forms of cutting potatoes?
Make a table of potato cutting forms and their uses.
What are the complex shapes for cutting potatoes?
What is the waste when processing potatoes and what determines the percentage of waste?
How many peeled potatoes can be obtained from 160 kg gross potatoes in January?

Bibliography

Anfimova N.A., Tatarskaya L.L. – “Cooking”: M.: IRPO; Ed. Center "Academy", 2000.-336 p.
Potapova I.I., Korneeva N.V. – “Primary processing of products”: M.: Publishing house. Center "Academy", 2008. – 80 s.
Matyukhina Z.P., Korolkova E.P. – “Commodity study of food products”: M.: Prof-Obr-Izdat, 2001.-272 p.

TOPIC I

MECHANICAL CULINARY PROCESSING OF VEGETABLES AND MUSHROOMS

Main objectives of the classes:

1. To develop students’ practical skills in organizing a workplace, processing vegetables and mushrooms, cutting, using tools, utensils, and equipment.

2. Teach students to use raw materials and electricity economically, to use equipment with care, and to follow safety rules.

CULINARY PROCESSING OF TUBERS AND ROOTS

INSTRUCTION CARD No. 1

Material and technical equipment

Equipment: production tables

Equipment, tools, dishes: pans, colander, sieve; chef knives and cutting boards marked “OS” (raw vegetables); carving knife for curly slicing vegetables.

Raw materials: tubers and root vegetables.

Sequence of technological operations

Operation No. 1. Organizing the workplace, sorting and washing vegetables.

When organizing a workplace, the sequence of all operations of the technological process must be ensured: sorting, washing, cleaning, finishing, slicing.

Sorting and calibration contribute to the rational use of vegetables for preparing certain dishes and reduce waste during mechanized processing. During sorting and calibration, foreign impurities, rotten and beaten specimens are removed, and vegetables are distributed according to size and quality.

Vegetables are washed manually. The water temperature should be 10... 15 C.

Operation No. 2. Peeling vegetables.

Vegetables are peeled manually using knives marked “OS”.

Operation No. 3. Cutting vegetables.

Vegetables are cut mechanically by hand using an “OS” knife. Tools and equipment are placed to the right of the worker, and the product being processed is to the left.

Slicing vegetables is necessary for more uniform cooking. It gives dishes a beautiful appearance and improves taste.

For tubers and root vegetables, there are two forms of cutting: simple and complex. The simplest, most common forms of cutting are:

Simple forms of cutting tubers

Straw. Raw large potatoes are cut into thin slices, placed one on top of the other and chopped crosswise into strips 4–5 cm long, with a cross-section of 0.2X0.2 cm. They are used for deep-frying (in a large amount of fat).

Bars. Raw potatoes are cut into slices 0.7–10 cm thick and cut into sticks 3–4 cm long. Used for frying, preparing borscht (except naval and Siberian borscht), pickle soup, soups with pasta and other dishes.

Cubes. The potatoes are first cut into slices, cut into sticks, and then cut into cubes. Depending on the purpose, the cubes are cut into sections (in cm): large – 2–2.5, medium – 1–1.5, small – 0.3–0.5. Raw potatoes are cut into large cubes for stewing and making soups; medium – for preparing the “potatoes in milk” dish and for stewing; boiled potatoes are cut into small cubes for garnishing cold dishes and for salads.

Slices. Raw potatoes (small ones) are cut in half and cut into slices along the radius, which are used to prepare pickles, stews, braised beef, and deep-frying.

Slices. Small or medium-sized boiled potatoes are cut in half lengthwise, then in half again and chopped crosswise into slices 1–2 mm thick. Large tubers are cut lengthwise into cubes and chopped crosswise into slices. The slices are used to make salads and vinaigrettes.

Circles. Boiled or raw potatoes are trimmed into a cylinder shape, then cut crosswise into thin circles 1.5–2 mm thick. Raw potato slices are used for frying, and boiled ones are used for baking fish and meat.

Forms of cutting potatoes and root vegetables

1 – slices; 2 – circles; 3 – straw; 4 – blocks; 5-cubes; 6 – lobules.

Potato tubers are rich in starch, contain proteins, sugars, minerals, vitamins C and group B. Potatoes occupy an important place in the diet, therefore they are processed in mass quantities in catering establishments. For preparing dishes, it is better to use table varieties of potatoes that have thin and dense skin, a small number of small eyes and good taste.

Mechanical cooking of potatoes can be done using mechanical, chemical and thermal methods. The most common of them is mechanical.

Mechanical method. With this method, the potato processing process consists of the following operations: sorting and sizing, washing, peeling and finishing.

Sorting potatoes in mechanical sorting machines or manually. When sorting, rotten, beaten potatoes, foreign impurities (stones, chips, lumps of earth) and sprouted tubers are removed, since the eyes of such potatoes contain a toxic substance - solanine. Calibrating potatoes in size in order to reduce waste during machine peeling, since large tubers are peeled faster and by the end of peeling the entire potato, a layer of pulp, which contains a large amount of nutrients, is cut off from them.

The washing up potatoes helps to quickly peel them and improves sanitary conditions for further processing. At the same time, contaminants are removed from the surface of the tubers, so that sand does not fall on the moving parts of the potato peeler, maintaining the rough surface of the grating discs and increasing their service life. Higher quality starch is obtained from washed potato peelings. Wash potatoes in washing machines, potato peelers with a disc without an abrasive lining, washing and cleaning machines, or manually in bathtubs with grated flooring.

Cleanse potatoes in batch or continuous potato peelers. When using a batch potato peeler, first open the water supply valve, turn on the machine and load the potatoes through the hopper. Potatoes are peeled by rubbing against the rough surface of the disk and the walls of the potato peeler. Peeling removes the skin and some of the surface cells from the potato. The duration of cleaning is 2–2.5 minutes; with longer cleaning, a layer containing a large amount of starch is removed. The peeled potatoes are unloaded without turning off the electric motor. To do this, open the machine door and the potatoes go into the container provided.

At enterprises of the vegetable processing industry and large procurement factories, thermal methods are used - steam and fire.

Steam method. Potatoes are treated with high pressure steam. In this case, shallow boiling of the surface layer occurs. When unloading potatoes from the machine, the skins fall off due to the pressure difference, and during washing they are easily removed.

Fire method. Potatoes are fired in a cylindrical oven at a temperature of 1100–1200 °C. The firing duration is 6–12 seconds. After firing, the potatoes go into a washing machine, where the skin is peeled off and washed off with water using brush rollers.

Cutting forms. Peeled potato tubers are used for heat treatment whole or pre-cut. Potatoes are cut into simple or complex shapes.

TO simple, the most common forms of cutting include: straws, sticks, circles, slices, slices (Fig. 1). Cutting by hand is a labor-intensive process, so special tools and vegetable cutting machines are widely used to make it easier. When cutting straws and slices manually, use a shredder technique.

Rice. 1 Forms of cutting potatoes and root vegetables

1 – slices; 2 – circles; 3 – straw; 4 – blocks; 5-cubes; 6 – lobules.

TO complex(curly) cutting forms include: barrels, pears, garlic, balls, spirals, shavings (Fig. 2). In this case, potatoes are cut manually using the grinding method. To obtain complex shapes, you can use special tools (Figure 3).

Rice. 2 Shapes for cutting vegetables:

1 – barrels; 2 – garlic; 3 – pears; 4 – spirati; 5 – balls.

Straw. Raw large potatoes are cut into thin slices, placed one on top of the other and chopped crosswise into strips 4–5 cm long, with a cross-section of 0.2X0.2 cm. They are used for deep-frying (in a large amount of fat).

Whetstones. Raw potatoes are cut into slices 0.7–10 cm thick and cut into sticks 3–4 cm long. Used for frying, preparing borscht (except naval and Siberian borscht), pickle soup, soups with pasta and other dishes.

Rice. 3 Tools for cutting vegetables into shapes

Cubes. The potatoes are first cut into slices, cut into sticks, and then cut into cubes. Depending on the purpose, the cubes are cut into sections (in cm): large – 2–2.5, medium – 1–1.5, small – 0.3–0.5. Raw potatoes are cut into large cubes for stewing and making soups; medium – for preparing the “potatoes in milk” dish and for stewing; boiled potatoes are cut into small cubes for garnishing cold dishes and for salads.

Slices. Raw potatoes (small ones) are cut in half and cut into slices along the radius, which are used to prepare pickles, stews, braised beef, and deep-frying.

Slices. Small or medium-sized boiled potatoes are cut in half lengthwise, then in half again and chopped crosswise into slices 1–2 mm thick. Large tubers are cut lengthwise into cubes and chopped crosswise into slices. The slices are used to make salads and vinaigrettes.

Circles. Boiled or raw potatoes are trimmed into a cylinder shape, then cut crosswise into thin circles 1.5–2 mm thick. Raw potato slices are used for frying, and boiled ones are used for baking fish and meat.

Barrels. Medium-sized potatoes are cut on two opposite sides, then peeled, shaped into a barrel, and used boiled as a side dish.

Garlics. Raw potatoes are first peeled into barrels, then cut lengthwise into several pieces. A small notch is made along the edge of each part. Used for making soups.

Balloons. Balls of various sizes are cut out of raw potatoes using special grooves or the grinding technique is used. Large balls are used for deep frying, medium balls are used for deep frying and boiled as a side dish for cold dishes.

Shavings. Cut the raw potatoes on two opposite sides so that you get a cylinder 2–3 cm high, trim it around the circumference, cut off a ribbon 2–2.5 mm thick and 25–30 cm long. Then give this ribbon the shape of a bow and tie it with thread . Used for deep frying.

Spiral. Using a special tool, the potatoes are cut into a spiral. Used for deep frying.

Jerusalem artichoke and sweet potato are processed and cut like potatoes.