7.1 Preparation and serving of dishes: fish boiled with Polish sauce; poached fish with steam sauce. Qualitative assessment of them.
7.2 Preparation and serving of dishes fish fried in the main way according to Leningrad fish stewed in tomato with vegetables Qualitative assessment of them.
7.3 Preparation and serving of dishes: from baked fish: fish baked in Russian, fish baked with sour cream sauce. Qualitative assessment of them.
7.4 Preparation and serving of dishes from cutlet mass cutlets meatballs zrazy roll Qualitative assessment of dishes.
7.5 Preparation of Ukrainian cuisine from fish, Ukrainian fish sausages, Ukrainian fish sicheniki.
7.1 Preparation and serving of dishes: fish boiled with Polish sauce; poached fish with steam sauce. Qualitative assessment of them.
Routing
Dishes fish boiled with sauce recipe no. 503
|
Raw material consumption per serving | |||
|
Cod fillet |
GOST 51494-99 |
||
|
GOST 1721-85 |
|||
|
Bulb onions |
GOST 1723-86 |
||
|
Parsley |
GOST 16732-71 |
||
|
Side dish No. 757 | |||
Cooking technology
The fish is divided into fillets with the skin on the rib bones and cut into portions. Two or three cuts are made on the surface of the skin of each piece so that the fish does not become deformed during cooking. then lay in one row, skin side up, fill with hot water, the level of which should be 3-5cm above the surface of the fish, add onions, carrots, parsley, black peppercorns, salt. When the liquid boils, remove the foam and cook until tender at a temperature of 85-90 for 5-7 minutes, counting from the moment the water boils, store the fish in the broth for 30-40 minutes, side dish potatoes, boiled tomato or sour cream sauce.
The fish is soft and juicy.
Characteristics of the finished dish
The appearance is nice and beautiful
The taste is delicate
Color light white
Consistency is soft
Routing
Dishes polish sauce recipe no. 871
|
Name of raw materials and semi-finished products |
Raw material consumption per serving |
Technological requirements for main raw materials and semi-finished products |
|
|
Butter | |||
|
GOST 27583-88 |
|||
|
Parsley dill |
GOST 16732-71 |
||
|
Fish broth | |||
|
Butter | |||
|
GOST26574-85 |
|||
Cooking technology.
Boil the egg, peel and finely chop. Also chop the greens.
Melt the butter. Then strain it.
Add egg and herbs to oil.
Mix. Season with lemon juice, salt and pepper to taste. Serve the sauce with vegetables, boiled and poached fish.
This is what the finished dish looks like.
Monitoring the readiness of the product.
Appearance eggs diced finely chopped greens
The taste is mild
Color white - green
Consistency is liquid
Routing
Dishes Boiled potatoes recipe no. 757
|
Name of raw materials and semi-finished products |
Raw material consumption per serving |
Technological requirements for main raw materials and semi-finished products |
||
|
Potato |
GOST 7176-85 |
|||
|
Margarine | ||||
|
GOST 16732-71 |
||||
Cooking technology.
Raw peeled potatoes, cut into cubes, boil for 10 minutes, then drain the water, add margarine and herbs.
Monitoring the readiness of the product.
Appearance diced boiled potatoes
The taste is mild juicy
Color green-yellow
Consistency hard not crumbly
Fish dishes
TECHNOLOGICAL CARD No. 07001
Poached fish (fillet)
Product name | ||
Gross weight, g | Net weight, g |
|
or Fresh onions | ||
Dried parsley roots | ||
Bay leaf | ||
Exit: | ||
Minerals, mg |
|||
Vitamins, mg |
|||||
Cooking technology: Prepared boneless fish fillets with skin on are washed, cut into portions, several cuts are made on the skin and placed in trays or gastronorm containers with high sides in one row, skin side up, water is added (0.3 liters of liquid per 1 kg of fish) so that the liquid Cover the fish 1/4 of the volume, add salt, onion, parsley root, bay leaf and simmer the fish in a sealed container for 10-15 minutes.
Serving temperature: 65±5°С.
Implementation period:
TECHNOLOGICAL CARD No. 07002
Fish (fillet) stewed in tomato with vegetables
Product name | Product consumption rate for 1 serving with a net weight of 100 g |
|
Gross weight, g | Net weight, g |
|
Fillet of fresh cod (or haddock, or pollock, or pollock, or hake, or sea bass, or pike perch, or mullet) frozen DP | ||
Drinking water | ||
Peeled semi-finished table carrots or Fresh table carrots | ||
Fresh peeled semi-finished onions or Fresh onions | ||
Tomato paste | ||
Vegetable oil | ||
Citric acid | ||
Granulated sugar | ||
Bay leaf | ||
Low sodium iodized salt | ||
Exit: | ||
100 grams of this dish contains:
Minerals, mg |
|||
Vitamins, mg |
|||||
* Gross weight of fish is based on glaze content of 5%. If the glaze content is different, it is necessary to recalculate the gross weight of the fish fillet.
Cooking technology: peeled vegetables are washed with running water for 5 minutes. Prepared boneless fish fillets with skin on are washed, cut into portions, placed in trays or gastronorm containers with high sides in one row, skin side up, water is added (0.3 liters of liquid per 1 kg of fish) so that the liquid covers the fish by 1/2 4 volumes, add salt (1/2 of the recipe norm) and simmer. Shredded carrots, onions, and tomato paste are simmered in a small amount of water with the addition of vegetable oil. Place the poached fish and vegetables in a container, alternating a layer of vegetables and fish, add salt (1/2 of the recipe amount), 2% citric acid solution, fish broth (obtained by poaching the fish) and simmer until cooked for 20 minutes. 5-7 minutes before the end of stewing, add a bay leaf.
Supply temperature: 65±5° C.
Implementation period: no more than 2 hours from the moment of preparation.
TECHNOLOGICAL CARD No. 07003
Baked fish (fillet)
Product name | Product consumption rate for 1 serving with net weight 100g |
|
Gross weight, g | Net weight, g |
|
Fillet of fresh cod (or haddock, or pollock, or pollock, or hake, or sea bass, or pike perch, or mullet) frozen DP | ||
Wheat flour 1st grade | ||
Vegetable oil | ||
Fortified salt with reduced sodium content | ||
Exit: | ||
100 grams of this dish contains:
Minerals, mg |
|||
Vitamins, mg |
|||||
*The gross weight of the fish is based on a glaze content of 5%. If the glaze content is different, it is necessary to recalculate the gross weight of the fish fillet.
Cooking technology: The prepared fish fillet with the skin is washed, cut into portions, sprinkled with salt, breaded in flour, placed on a baking sheet greased with vegetable oil and baked in a combi oven in the “Heat” mode at a temperature of 170-180°C for 5-7 minutes, then turned over and bring to readiness in the “Heat-steam” mode for another 5-7 minutes. In an oven, the fish is baked at a temperature of 250-280°C on both sides for 5-7 minutes on each side until cooked.
Serving temperature: dishes 65±5°C.
Implementation period: no more than 2 hours from the moment of preparation.
ROUTING
Recipe No. 84
Product molded from fillet or minced fish
(industrial production)
Gross weight, g Net weight, g
Product molded from
Fillet or minced fish 100.0 100.0
Refined sunflower oil 3.0 3.0
Output 100
Directions for use:
Fish products are removed from packaging and placed on a baking sheet, greased with oil, lightly fried on both sides until a light golden brown crust forms and baked until cooked in an oven at 250-280 C for 10-20 minutes.
ROUTING
Recipe No. 85
Boiled fish dumplings
Product name Product consumption per 1 item.
Gross weight, g Net weight, g
Cod fillet 1 (c/o – 6%) 85.2 80.0
Or
Sea bass fillet 1 (c/o – 6%) 85.2 80.0
Or
Or
Hake fillet 1 (c/o – 10%) 88.9 80.0
or
Pollock fillet 1 (cold – 5%) 84.2 80.0
or
Pink salmon fillet 1 (cold – 6%) 85.2 80.0
Sterilized milk 3.2%
fat content fortified 30.0 30.0
Wheat flour 1 grade 5.0 5.0
Sauce weight 30
Weight of semi-finished product 120
or
Industrial fish dumplings
production* 120.0 120.0
Weight of boiled dumplings 100
Output 100
1 – fish dumplings are prepared from industrially produced fish fillets without bones and skin
Cooking method:
The prepared fish fillet without skin and bones is washed, cut into pieces, and passed through a meat grinder with a fine grid. A thick milk sauce is prepared from dried flour, milk and iodized table salt and cooled. Milk sauce is added to the minced fish, raw chicken eggs (the eggs are pre-treated according to SanPin 2.3.6.1079-01), kneaded thoroughly, cut into dumplings (weighing 20-25 g), dipped in boiling water and cooked for 15-20 minutes until cooked.
*Method of preparing fish dumplings from semi-finished industrial production:
option 1: from minced fish from industrial production (TU 9261-133-00472124-02). Minced fish is defrosted. Add milk sauce to it, raw chicken eggs (the eggs are pre-treated according to SanPiN 2.3.6.1079-01), knead thoroughly, cut into dumplings (weighing 20-25 g), dipped in boiling water and cooked for 15-20 minutes until cooked.
option 2: from semi-finished industrial production (TU 9266-134-00472124-04). Without defrosting, fish dumplings are dipped into boiling water and cooked until tender for 15-20 minutes.
ROUTING
Recipe No. 86
Amateur fish cutlets
Product name Product consumption per 1 item.
Gross weight, g Net weight, g
Cod fillet 1 (c/o – 6%) 71.0 67.0
Or
Sea bass fillet 1 (c/o – 6%) 71.0 67.0
Or
Pike-perch fillet 1 (c/o – 8%) 72.8 67.0
Or
Hake fillet 1 (c/o – 10%) 74.4 67.0
or
Pollock fillet 1 (c/o – 5%) 70.5 67.0
Or
Pink salmon fillet 1 (cold – 6%) 71.0 67.0
Red carrots (coloured – 20%) 25.0 20.0
Wheat bread 8.0 8.0
Onions (cotton – 16%) 10.0 8.4
Weight of poached onions (t/o – 50%) 4.2
Dietary chicken egg 0.25 10.0
Sterilized milk 3.2% fat 10.0 10.0
fortified
Low iodized salt
Unsalted butter 1.0 1.0
Weight of semi-finished product 120
Butter for lubrication 2.0 2.0
T/o – 17%
Output 100
1 – fish cutlets are prepared from industrially produced boneless and skinless fish fillets
Cooking method:
Peeled onions are finely chopped and simmered in a small amount of water with the addition of butter until tender. The prepared boneless and skinless fish fillet is cut into pieces and passed through a meat grinder twice along with wheat bread soaked in milk, boiled peeled carrots and poached onions. Add raw chicken eggs and iodized table salt to the fish mass, mix well and form cutlets, place them in a saucepan greased with butter, add a little water and simmer with the lid closed for 15-20 minutes.
ROUTING
Recipe No. 87
Steamed fish cutlets
Product name Product consumption per 1 item.
Gross weight, g Net weight, g
Cod fillet 1 (c/o – 6%) 85.0 80.0
Or
Sea bass fillet 1 (c/o – 6%) 85.0 80.0
Or
Pike-perch fillet 1 (c/o – 8%) 87.0 80.0
Or
Hake fillet 1 (c/o – 10%) 89.0 80.0
or
Pollock fillet 1 (c/o – 5%) 70.5 80.0
Or
Pink salmon fillet 1 (coloured – 6%) 85.0 80.0
Wheat bread 15.0 15.0
Drinking water 19.0 19.0
Dietary chicken egg 0.1 4.0
Low iodized salt
Weight of semi-finished product 118
T/o – 15%
Output 100
Cooking method:
The prepared boneless and skinless fish fillet is washed, cut into pieces and passed together with wheat bread, previously soaked in water, through a meat grinder with a fine grid. Add iodized table salt to the fish mass, raw chicken eggs, knead, pass through a meat grinder, and beat well. The prepared mass is shaped into cutlets or meatballs, placed in a saucepan or other container and steamed for 20-30 minutes until cooked.
ROUTING
Recipe No. 88
Fish stewed in tomato with vegetables
Product name Product consumption per 1 item.
Gross weight, g Net weight, g
Cod fillet 1 (cold – 6%) 65.0 61.0
Or
Sea bass fillet 1 (c/o – 6%) 65.0 61.0
Or
Pike-perch fillet 1 (c/o – 8%) 66.3 61.0
Or
Hake fillet 1 (c/o – 10%) 67.8 61.0
or
Pollock fillet 1 (c/o – 5%) 64 61.0
or
Pink salmon fillet 1 (cold - 6%) 65 61.0
Drinking water 19.0 19.0
Low iodized salt
Red carrots
until 01.01 cold-20% 25.0 20.0
from 01.01 cold-25% 27.0 20.0
Parsley (root) 6.0 4.5
Onions (cold-16%) 10.0 8.4
Tomato puree 2.0 2.0
Edible citric acid (2% solution) 3.0 3.0
Granulated sugar 2.0 2.0
Refined sunflower oil 5.0 5.0
Weight of stewed fish 50
Weight of fish prepared with vegetables
stewed and sauce 100
Output 100
1 – commercially produced boneless, skinless fish fillet is used to prepare the dish.
Cooking method:
The prepared fish fillet is washed, cut into portions, placed in a bowl in two layers, alternating with layers of chopped carrots, onions and parsley root. Fill with water or broth, add vegetable oil, tomato puree, 2% citric acid (100 ml of solution contains 98 ml of water, 2 g of citric acid), granulated sugar, iodized table salt. Cover the dish with a lid and simmer until done for 45-60 minutes. It is allowed to cook fish without citric acid.
When released, the fish is poured with the sauce with vegetables in which it was stewed.
ROUTING
Recipe No. 89
Fish baked with potatoes in Russian
Product name Product consumption per 1 item.
Gross weight, g Net weight, g
Cod fillet 1 (cold – 6%) 54.3 51.0
Or
Sea bass fillet 1 (c/o – 6%) 54.3 51.0
Or
Pike-perch fillet 1 (c/o – 8%) 55.4 51.0
Or
Silver hake fillet 1 (c/o – 10%) 56.7 51.0
or
Pollock fillet 1 (c/o – 5%) 53.7 51.0
Or
Pink salmon fillet 1 (cold – 6%) 54.3 51.0
Low iodized salt
Weight of finished fish 42
Potato
Weight of boiled peeled potatoes 48.5
Low iodized salt
Milk sauce:
Wheat flour 1 grade 10.0 10.0
Unsalted butter 10.0 10.0
Sterilized milk 3.2%
fat content fortified 26.0 26.0
Sauce weight 26
Unsalted butter 4.0 4.0
Breadcrumbs 2.0 2.0
semi-finished weight 118.5
t/o-15%
Output 100
1) Industrially produced fish fillet without skin and bones is used to prepare the dish.
Cooking method:
The prepared fish fillet is washed, cut into portions, sprinkled with iodized salt, placed in a frying pan greased with butter, slices of boiled peeled potatoes are placed on top, poured with milk sauce (for baking fish), sprinkled with wheat breadcrumbs, poured with melted butter and baked in oven at a temperature of 200-250C for 20-30 minutes until cooked and golden brown on the surface.
The fish is released along with the potatoes and sauce with which it was baked. Serving temperature: not lower than 65C.
Method for preparing milk sauce for baking fish: The wheat flour is sifted, dried in a frying pan (without oil) until light yellow with constant stirring, cooled, diluted with milk or milk with the addition of broth or water and, stirring continuously, cooked at a low boil for 7-10 minutes. Then iodized table salt is added to the medium-thick sauce, filtered, and brought to a boil. Season the finished sauce with boiled butter, mix thoroughly, heat to a temperature of 80 to 85C, but do not boil. Delivery time: no more than two hours from the moment of preparation.
ROUTING
Recipe No. 90
Fish meatballs
Product name Product consumption per 1 item.
Gross weight, g Net weight, g
Cod fillet 1 (cold – 6%) 69.3 65.0
Or
Sea bass fillet 1 (c/o – 6%) 69.3 65.0
Or
Pike perch fillet 1 (cold – 8%) 71.0 65.0
Or
Hake fillet 1 (c/o – 10%) 72.5 65.0
or
Pollock fillet 1 (c/o – 5%) 68.5 65.0
Or
Pink salmon fillet 1 (cold – 6%) 69.3 65.0
Wheat bread made from premium flour 13 13.0
Sterilized milk 3.2% fat content
fortified 20.0 20.0
Onions 14.5 12.0
Wheat flour 1st grade 8.0 8.0
Low iodized salt
semi-finished product weight 118
or
Fish meatballs made from semi-finished products
industrial production* 118.0 118.0
Butter
for greasing the baking tray 6.0 6.0
t/o-15%
mass of stewed meatballs 100
Output 100
1 – fish meatballs are prepared from industrially produced boneless and skinless fish fillets
Cooking method: The prepared fish fillet without skin and bones is washed, cut into pieces, passed through a meat grinder twice along with peeled onions and wheat bread soaked in milk. Add iodized table salt (3/4 of the recipe norm) to the resulting mass, knead well and form into balls weighing 25-35 g, breaded in wheat flour and lightly fried in oil on both sides in a frying pan in heated butter.
A thick milk sauce is prepared from dried wheat flour (1/4 of the recipe norm). Place the fried meatballs in a bowl, pour in the prepared milk sauce, add water (10% of the sauce weight) and simmer at low boil for 15-20 minutes. When leaving, fish meatballs are poured with the sauce in which they were stewed.
Serving temperature: not lower than 65C.
Delivery time: no more than two hours from the moment of preparation.
*Method of preparing fish meatballs from semi-finished industrial production:
option 1: from minced fish from industrial production (TU 9261-133-00472124-02). Minced fish is defrosted. Add salt to it (3/4 of the recipe norm) and mix thoroughly. Form into balls weighing 25-35 g, breaded in flour, lightly fried on both sides in a frying pan in heated butter. Place the fried meatballs in a bowl, pour in the prepared milk sauce, add water (10% of the sauce weight) and simmer at low boil for 15-20 minutes. When leaving, fish meatballs are poured with the sauce in which they were stewed.
option 2: from semi-finished industrial production (TU 9266-134-00472124-04). Without defrosting, fish meatballs are lightly fried in oil on both sides in a frying pan in heated butter. Place the fried meatballs in a bowl, pour in the prepared milk sauce, add water (10% of the sauce weight) and simmer at low boil for 15-20 minutes. When leaving, fish meatballs are poured with the sauce in which they were stewed.
Routing
Boiled fish
Recipe No. 231
Captain fish
109
96
Cod
103
91
Pike, except sea pike
111
94
Mackerel(from Indian Ocean)
98
86
Carrot **
3
2
Bulb onions
2.5
2
Parsley (root)
1.5
1
Boiled fish
75
Garnish (recipes No. 331,333,345)
150
Sauce (recipes No. 38,388,345)
50
Exit
275
*commercially cut fish (gutted and headless)
**may not be added
Cooking technology.
Fish, filleted with skin and rib bones, is cut into portions. 2-3 cuts are made on the surface of the skin of each piece so that the pieces of fish do not become deformed during cooking. Then they are placed in 1 row in a bowl, skin side up, filled with hot water, the level of which should be 3-5 cm above the surface of the fish, add onions, carrots, parsley, bay leaves, black peppercorns, and salt. When the liquid boils, remove the foam and cook the fish until tender without boiling at a temperature of 85-90 for 5-7 minutes, counting from the moment the water boils. Store boiled fish in hot broth for no more than 30-40 minutes.
Side dishes: boiled potatoes, mashed potatoes or vegetable stew.
Sauces: tomato, sour cream, Polish.
Routing
Mashed potatoes
Collection of recipes for dishes and culinary products: a textbook for beginning vocational education / N.E. Kharchenko. – 3rd ed., ster.-M.: Publishing Center “Academy”, 2008.
Recipe No. 333
Name of raw materials and productsGross, g
Net, g
Potato
1140
855
Milk
158
150*
Table margarine or butter
Exit
1000
* mass of boiled milk. In the absence of milk, you can increase the amount of fat by 10 g
Cooking technology
Peeled potatoes are boiled in water with salt until tender, the water is drained, and the potatoes are dried. Boiled hot potatoes are rubbed through a mashing machine or through a sieve. The temperature of the mashed potatoes should not be lower than 80 degrees, otherwise the mashed potatoes will be viscous, which sharply worsens its taste and appearance. Add melted butter and boiled milk to the hot mashed potatoes, stirring continuously. The mixture is whipped until a homogeneous fluffy mass is obtained.
The puree is portioned, a pattern is applied to the surface, sprinkled with herbs or hard-boiled chopped eggs. Oil can be served separately.
Routing
Sour cream sauce
Collection of recipes for dishes and culinary products: a textbook for beginning vocational education / N.E. Kharchenko. – 3rd ed., ster.-M.: Publishing Center “Academy”, 2008.
Recipe No. 388
Cooking technology
To prepare sour cream sauce with the addition of white sauce, add boiled sour cream and salt to the hot white sauce, cook for 3-5 minutes, strain and bring to a boil.
The sauce is served with meat, vegetable and fish dishes, used for preparing hot appetizers, and for baking mushrooms, fish, meat and vegetables.
Routing
Main white sauce
Collection of recipes for dishes and culinary products: a textbook for beginning vocational education / N.E. Kharchenko. – 3rd ed., ster.-M.: Publishing Center “Academy”, 2008.
Recipe No. 372
Parsley (root) orCelery (root)
0.5
0.6
0.5
0.6
Exit
37.5
Cooking technology
Pour sifted flour into the melted fat and sauté with continuous stirring, avoiding burning. Properly browned flour should have a slightly creamy color. Pour into sauteed flour, cooled to 60 - 70 ⅟ 4 hot broth and stir until a homogeneous mass is formed, then gradually add the remaining broth. After this, add chopped parsley, celery, and onion to the sauce and cook for 25 - 30 minutes. At the end of cooking, add salt, black peppercorns, and bay leaf. Then the sauce is filtered, rubbing the boiled vegetables, and brought to a boil. The finished sauce is used to prepare derivative sauces. If the sauce is used on its own, it is seasoned with citric acid (1g) and fat (30g).
Routing
Bouillon
Collection of recipes for dishes and culinary products: a textbook for beginning vocational education / N.E. Kharchenko. – 3rd ed., ster.-M.: Publishing Center “Academy”, 2008.
Recipe No. 371
Parsley (root) orCelery (root)
16
18
12
12
Exit
1000
Cooking technology
The bones, washed and chopped into pieces 5-7 cm long (the bone marrow is removed from the vertebral bones), are poured with cold water, brought to a boil, the foam is removed and boiled at low boil for 3-4 hours, periodically removing fat. 40-60 minutes before the end of cooking, add vegetables to the broth. The finished broth is filtered.
Routing
Technological map No. 118 Product name: Fish balls 2 sp
Recipe number: 61
|
name of raw materials |
||
|
1 serving |
||
|
Gross, g |
Net, g |
|
|
The fish is fresh. |
||
|
Bread |
||
|
Egg |
||
|
Vegetable oil |
||
|
Milk |
||
|
Flour |
||
|
Exit: |
||
|
Nutrients |
Miner. substances, mg |
Vitamins, mg |
||||||
|
Proteins, g |
Fats, |
Carbohydrates, |
Energy value, kcal |
Ca |
IN 1 |
AT 2 |
||
|
6,458 |
3,724 |
6,442 |
83,506 |
33,220 |
0,594 |
0,066 |
0,090 |
0,330 |
Preparation technology: Clean the fish, rinse, separate the flesh from the bones. Soak the bread in milk. Grind the fish pulp together with the bread through a meat grinder, add milk and egg, mix thoroughly to make meatballs. Steam.
Routing
Technological map No. 119
Product name: Baked fish with potatoes in Russian
Recipe number: 63
Name of the collection of recipes:
A. Klyavinya "Big recipe culinary dictionary."
Publisher: Agropromizdat Collection of recipes.
|
name of raw materials |
Consumption of raw materials and semi-finished products |
|
|
1 serving |
||
|
Gross, g |
Net, g |
|
|
Pollock fillet |
81,45 |
76,5 |
|
Potato |
107,1 |
|
|
Flour |
||
|
Butter |
||
|
Milk |
||
|
Butter |
||
|
Crackers |
||
|
Exit: |
||
Chemical composition of this dish
|
Nutrients |
Miner. substances, mg |
Vitamins, mg |
||||||
|
Proteins, g |
Fats, |
Carbohydrates, |
Energy value, kcal |
Ca |
IN 1 |
AT 2 |
||
|
13,005 |
16,727 |
26,871 |
303,329 |
90,720 |
1,581 |
0,219 |
0,229 |
15,930 |
Cooking technology: The prepared fish fillet is washed, cut into portions, sprinkled with iodized table salt, placed in a frying pan greased with butter, slices of boiled peeled potatoes are placed on top, poured with milk sauce (for baking fish), sprinkled with wheat breadcrumbs, poured with melted butter and bake in an oven at a temperature of 200-250C for 20-30 minutes until cooked and golden brown on the surface. The fish is released along with the potatoes and sauce with which it was baked. Serving temperature: not lower than 65C. Delivery time: no more than two hours from the moment of preparation.
Technology for preparing milk sauce for baking fish: sift wheat flour, dry in a frying pan (without oil) until light yellow with constant stirring, cool, dilute with milk or milk with the addition of broth or water and, stirring continuously, cook at low boil for 7-10 min. Then salt is added to the sauce of medium thickness, filtered, and brought to a boil. Season the finished sauce with boiled butter, mix thoroughly, heat to a temperature of 80 to 85C, but do not boil. Delivery time: no more than two hours from the moment of preparation.
Routing
Technological map No. 120
Product name: Fish stew with vegetables and tomato 1 sp
Recipe number: 64
|
name of raw materials |
Consumption of raw materials and semi-finished products |
|
|
1 serving |
||
|
Gross, g |
Net, g |
|
|
The fish is fresh. |
||
|
Carrot |
||
|
Parsley |
||
|
Bulb onions |
||
|
Tomato |
||
|
Vegetable oil |
||
|
Exit: |
||
Chemical composition of this dish
|
Nutrients |
Miner. substances, mg |
Vitamins, mg |
||||||
|
Proteins, g |
Fats, |
Carbohydrates, |
Energy value, kcal |
Ca |
IN 1 |
AT 2 |
||
|
6,785 |
4,733 |
3,102 |
81,374 |
45,110 |
0,792 |
0,077 |
0,077 |
12,35 |
Routing
Technological map No. 121
Product name: Fish stew with vegetables and tomato 2 sp
Recipe number: 64
Name of the collection of recipes:
Polyakovsky Yu.I. "Collection of technological cards, recipes for dishes and culinary products
For preschool educational and children's health institutions. Ufa
|
name of raw materials |
Consumption of raw materials and semi-finished products |
|
|
1 serving |
||
|
Gross, g |
Net, g |
|
|
The fish is fresh. |
||
|
Carrot |
||
|
Parsley |
||
|
Bulb onions |
||
|
Tomato |
||
|
Vegetable oil |
||
|
Exit: |
||
Chemical composition of this dish
|
Nutrients |
Miner. substances, mg |
Vitamins, mg |
||||||
|
Proteins, g |
Fats, |
Carbohydrates, |
Energy value, kcal |
Ca |
IN 1 |
AT 2 |
||
|
4,737 |
3,274 |
2,114 |
56,343 |
30,920 |
0,546 |
0,054 |
0,054 |
8,275 |
Cooking technology: Remove the fish from bones and skin, cut into portions. Peel the carrots, parsley, chop finely, chop the onion. Place pieces of fish in a bowl in two rows, alternating with layers of chopped vegetables, pour in broth, vegetable oil, add tomato, close with a lid and place in a cupboard for 1-1.5 hours. Sprinkle with herbs before serving.
Routing
Technological map No. 122
Product name: Fish in Polish 1 sp
Recipe number: 65
Name of the collection of recipes:
|
name of raw materials |
Consumption of raw materials and semi-finished products |
|
|
1 serving |
||
|
Gross, g |
Net, g |
|
|
The fish is fresh. |
||
|
Egg |
||
|
Milk |
||
|
Butter |
||
|
Greenery |
||
|
Exit: |
||
Chemical composition of this dish
|
Nutrients |
Miner. substances, mg |
Vitamins, mg |
||||||
|
Proteins, g |
Fats, |
Carbohydrates, |
Energy value, kcal |
Ca |
IN 1 |
AT 2 |
||
|
12,301 |
6,871 |
3,658 |
124,763 |
106,900 |
0,750 |
0,063 |
0,219 |
3,006 |
Routing
Technological map No. 123
Product name: Fish in Polish 2 sp
Recipe number: 65
Name of the collection of recipes:
Korovka L.S. "Collection of technological standards,
Recipes for dishes and culinary products for preschool educational institutions" Perm 2004.
|
name of raw materials |
Consumption of raw materials and semi-finished products |
|
|
1 serving |
||
|
Gross, g |
Net, g |
|
|
The fish is fresh. |
||
|
Egg |
||
|
Milk |
||
|
Butter |
||
|
Greenery |
||
|
Exit: |
||
Chemical composition of this dish
|
Nutrients |
Miner. substances, mg |
Vitamins, mg |
||||||
|
Proteins, g |
Fats, |
Carbohydrates, |
Energy value, kcal |
Ca |
IN 1 |
AT 2 |
||
|
8,849 |
5,019 |
2,592 |
90,290 |
90,840 |
0,847 |
0,086 |
0,200 |
1,906 |
Preparation technology: Remove scales from the fish, cut into portions, rinse, make a cut on the skin, add hot water and cook for 10-15 minutes. Remove the finished fish, pour milk mixed with egg and bake in the oven. When serving, pour over oil.
Note: Portion fish for toddlers and kindergarteners into fillets with skin and bones.
Loading...