1. Introduction
2. Pork dishes

2.1 Characteristics
2.2 Cooking technology

3. Sand cakes

3.1 Characteristics
3.2 Cooking technology
3.3 Quality requirements

4. Calculation part

4.1 Process diagrams
4.2 Calculation cards

5. Organization of the buffet
6. Safety precautions in the work of a pastry chef
7. Literature

1. Introduction

The problem of meat-eating among human ancestors and ancient people is studied in paleoanthropology. Greater primates eat mainly plant foods, but some also consume animal food to obtain the necessary proteins. The source of these proteins is usually insects.

Higher primates already use hunting to obtain meat as such. It has not been conclusively established what dominated ancient people’s path to obtaining meat: hunting or necrophagy, but the former is more speculative.

Eating meat in antiquity:

Descriptions of feasts were preserved in ancient literature by Homer, Plato (IV century BC), Xenophon (IV century BC), Plutarch (I century BC), Lucian (III century BC) .), Athenia (III century BC), Apicia (III century BC). Ancient authors mention various types of meat products. Thus, at Athenian feasts they served meat from domestic and wild animals, including hare and blackbirds as a delicacy; sausages were made from meat, cereals and spices; salted and smoked meat resembled ham. The Romans' favorite meat dishes were pork, lamb, beef, and donkey; meat of wild animals, especially wild boar; giblet sausages and sausages; poultry and game.

The role of meat in the human diet:

Meat is one of the sources of protein (content - 15-20%), minerals (content ranges from 0.8 to 1.6%), - mainly potassium, calcium, magnesium phosphates, zinc and copper, as well as iron. Minerals are mainly found in the liver and other organs, as well as in the blood. Liver is a source of B vitamins, vitamins D and A, and is also the main source of vitamin B12.

In the middle of the 20th century, a paradigm was widespread in the USSR about the need for compulsory consumption of meat, based on the opinion that there are no essential amino acids, as well as vitamins and minerals that can be obtained from plant products.

However, the former misconceptions of science about the absence of essential amino acids in plants have managed to form into a widespread stereotype, and are often quoted in the media even today, with references to Soviet sources of the twentieth century. Along with this, there is a widespread myth that only with the help of meat can the body’s quantitative need for proteins be fully met.

Currently, nutritionists generally recommend rationally limited (no more than 25-30% of the total amount of food with low and moderate physical activity) use of meat in the diet; fatty meats are subject to the greatest restrictions (but it is allowed to consume poultry without significant restrictions). as well as fish and seafood). Animal fats with high molecular weight are subject to the greatest restrictions. Such fatty acids are considered essential food only if the rest of the diet is scarce or energy expenditure is high.

2. Pork dishes

2.1 Characteristics

Pork is divided into fat (back fat thickness from 4 cm or more), bacon (back fat thickness from 2 to 4 cm), meat (back fat thickness from 1.5 to 4 cm) and trim (pork obtained after removing the back fat from the carcass). The meat category also includes carcasses of well-fed young pigs (gilts) weighing from 12 to 38 kg, having a layer of subcutaneous fat on the dorsal, scapular and hind parts.

Meat from dairy pigs is divided into the first and second categories. Carcasses of dairy pigs of the first category weigh from 1.5 to 5 kg inclusive; The shape of the carcass is round, the spinal processes of the vertebrae and ribs do not protrude. Piglets of the second category weigh from 5 to 12 kg; the shape of the carcass is not round enough, the spinous processes of the vertebrae may be slightly prominent, subcutaneous fat covers the dorsal, scapular and posterior parts of the carcass. Pork and gilt meat that do not meet the requirements of the second category are classified as lean.

In public catering establishments, pig carcasses weighing more than 38 kg are received cut in half along the spinal bone. Pig carcasses weighing up to 38 kg can be supplied whole.

Carcasses of dairy pigs of the first category arrive processed in the skin, with the head, tail, hind and front legs, and of the second category, processed in the skin, without the head and legs (front to the carpal and rear to the hock). The carcasses of piglets of the first and second categories must have their internal and genital organs removed.

Fatness is indicated as follows: a round mark is placed on fat pork, bacon and pig meat of the first category, while on bacon pork the letter “B” is placed on the right side of the mark; on meat pork, trimmed pork, meat from gilts and piglets of the second category, a square mark is placed, on the carcass of gilts, the letter “M” is placed to the right of the mark; There is a triangular mark on skinny pork.

Lean pork, from boars, from wild pigs, with yellowed backfat, as well as frozen pork more than once and which has noticeably changed the color of the meat and fat, as well as without the stamp of veterinary and sanitary supervision, cannot be used in public catering establishments. If there is any doubt about the quality of the pork, a sample is taken and sent for laboratory testing.

Processing of meat and meat products

Meat contains a lot of complete proteins - 14.5-23%, fat - from 2 to 37%, water - 47-75%, minerals - 0.5-1.3% (of which the most valuable are phosphorus, calcium, sodium, magnesium, iron). Meat contains vitamins ADPP and B vitamins.

The main tissues of meat are muscle, connective, fat and bone. Muscular(muscle) tissue consists of individual fibers covered with a translucent sheath. The main protein of muscle tissue is myosin. Muscle tissue proteins are complete - they contain amino acids similar in composition to human muscle tissue proteins, so they are easily absorbed by the body. Internal muscles located near the bones, muscle tissue located along the spine, are the most valuable, as they have tender, fine-fiber meat. The muscles located in the neck and abdomen are composed of dense fibers, so they have a rough consistency.

Connective tissue consists of defective proteins - collagen and elastin. The more collagen and elastin the meat contains, the tougher and tougher it is. This is an indicator of the quality of meat.

Adipose tissue: meat consists of cells filled with fat droplets and covered with connective tissue. Fat improves the taste of meat and its nutritional value.

Bone consists of special cells, the basis of which is ossein - a substance similar in composition to collagen. The pelvic bones and the ends of the tubular bones are porous and are called sugar bones. They contain substances that, when transferred to the broth, give it strength and aroma.

The meat arrives chilled and frozen.

Mechanical cooking of meat

Meat is processed in a procurement workshop, which should be located next to the meat storage chambers. The workshop is equipped with overhead tracks, bone grinders, meat grinders, minced meat mixers, machines for slicing and loosening meat, automatic cutlet and dumpling machines, and refrigerated cabinets. Non-mechanical equipment includes work tables, bathtubs, racks, etc. The equipment is placed in accordance with the technological process of meat processing.

In frozen meat, the meat juice is frozen between the fibers in the form of ice crystals. When thawing, the meat juice is again absorbed by the fibers, and the amount of full-fledged juice depends on the method of thawing. The meat is thawed in special chambers using slow or fast thawing.

Defrosting meat

During slow thawing, the temperature in the chamber is maintained from 0 to 6-8°C and the air humidity is 90-95%. The meat is thawed in large parts, which are hung on hooks so that they do not touch each other and do not touch the floor and walls. Under such conditions, the muscle fibers almost completely absorb the meat juice formed during thawing, and the original state of the muscle fibers is restored. The duration of thawing depends on the type of meat, the size of the pieces and is 1-3 days. Thawing is completed if the temperature in the (thickness) of the muscle reaches 0-1ºC. Thawed meat is no different from chilled meat. The loss of meat juice during slow thawing amounts to 0.5% of the meat mass.

During rapid thawing, the temperature in the chamber is maintained at 20-25°C and air humidity at 85-95%. To do this, heated humidified air is supplied to the chamber. Under such conditions, the meat thaws in 12-14 hours, the temperature in the thickness of the muscles should be 0.5-1.5°C. After this, the meat is kept for a day at a temperature of 0-2ºC and air humidity of 80-85% to reduce the loss of meat juice.

At enterprises that do not have a room for thawing meat, this process is carried out in the procurement workshop. The meat is placed on wooden grids or tables. It is impossible to cut meat into pieces before thawing, as this increases the loss of meat juice by up to 10%, the meat becomes tough, less nutritious and tasty. Meat should not be thawed in water, as soluble nutrients will be transferred into the water. After thawing, the mark, contaminated areas, and blood clots are cut off.

Culinary cutting and deboning of pork half carcass

Cutting meat consists of the following operations: dividing into cuts, boning cuts, trimming and trimming.

Boning: Separating the pulp from the bones.

Trimming and cleaning of parts: removal of tendons, films, cartilage. The main purpose of cutting and deboning is to obtain pieces of meat that differ in their culinary qualities.

Before deboning pork, the bacon is cut off from all parts of the carcass, leaving no more than 10 mm of it on the meat.

After separating the shoulder blade, the remaining part of the carcass is sawed or cut lengthwise along the spine into two parts, while simultaneously isolating the breast bone. To do this, cut down the chest bone along the middle, after which the flesh is cut along the back and lumbar part, on both sides of the upper spinous processes of the spine, to the base of the ribs. Then the spine is separated by sawing or chopping its lateral spinous processes and ribs at their bases, first on one and then on the other side of the spine.

From each of the resulting halves, the brisket is sawed off or cut off. The cutting line of the brisket should run across the ribs parallel to the spine, at a distance of 10 cm from it.

The portion remaining after separating the brisket is divided into the neck and loin along the line between the second and third ribs and the adjacent vertebrae.

The back half of the carcass is divided into two hams. To do this, the pelvic bones and sacral vertebrae must be sawed or cut in the longitudinal direction.

From parts of the carcass you need to cut off the subcutaneous layer of fat (lard and lard), leaving it on the meat in a layer of no more than 10 mm, after which the meat is deboned, i.e. The pulp is separated from the bones and cleaned. When stripping, the altered fat is trimmed and the edges are processed.

Cutting carcasses and preparing semi-finished products

Pork carcasses or half-carcasses are thawed, then washed, dried, then chopped and cleaned. As a result, large-piece semi-finished products are obtained. Pork carcasses or half carcasses are divided crosswise in half into the front and back parts. The division line runs along the contour of the hind leg, then along the pelvic bone and between the sacrum and lumbar vertebrae.

The front half of the carcass is divided into shoulder, brisket, neck and loin.

2.2 Cooking technology

Roasted pig

The processed piglets are given a flat shape and sprinkled with salt outside and inside. Carcasses weighing over 4 kg are cut lengthwise into halves before frying, and even larger carcasses (over 6 kg) are cut into 4-6 parts. The prepared carcasses are placed on a heated baking sheet with the fat back up, the skin is pierced in several places, the surface is greased with sour cream, fried in an oven at a temperature of 250-275 °C, and then fried at a temperature of 165-170 °C. To make the pig's crust crispy, during the roasting process it is not turned over or poured with juice, but only greased. Depending on the weight of the carcasses, frying lasts 50-60 minutes. The head of the finished piglets is cut off, cut in half lengthwise, and each half is cut crosswise into portioned pieces. Serve with a side dish, pouring over the meat juice and the released fat.

Side dishes - porridge, crumbly buckwheat, fried potatoes (from raw), pumpkin, zucchini, fried eggplant, complex side dish. You can serve sour cream sauce with horseradish.

Pork shish kebab

The meat is cut into cubes of 30-40 g (3-4 pieces per serving), sprinkled with salt, pepper, sprinkled with vinegar, raw chopped onions are added, mixed and put in a cold place for 4-6 hours. The prepared meat is put on a skewer and fried over hot coals or in a grill.

When leaving, the kebab is garnished with slices of fresh tomatoes or cucumbers, rings of raw onions, as well as green onions, cut into columns 3.5-4.0 cm long and a slice of lemon.

Escalope

From the loin, cut into portioned pieces of meat 10-15 mm thick (1-2 per serving), lightly beat, sprinkle with salt, pepper and fry on both sides. When leaving, the escalope is placed on toast, garnished and sprinkled with meat juice. Side dishes - boiled potatoes, fried potatoes (boiled), fried potatoes (raw), boiled vegetables with fat, complex side dishes.

Escalope with sauce

Side dish - boiled potatoes, boiled vegetables with fat, complex side dishes.

Sauces - red with wine, red with onions and cucumbers, tomato.

Escalope with tomatoes

Place halves of fried tomatoes on the fried escalope, pour over meat juice and garnish.

Side dishes - fried potatoes, potato croquettes, pumpkin, zucchini, fried eggplant.

The meat is cut into 1-2 pieces per serving, beaten, sprinkled with salt and pepper and fried. Heated smoked-boiled ham or boiled tongue is placed on the toast, fried meat is placed on top and red sauce with tarragon is poured over it. The side dish is served separately.

Side dishes - fried potatoes (boiled), fried tomatoes, pumpkin, zucchini, fried eggplant, complex side dishes.

Cutlets chops

Portioned pieces of meat, cut with a loin bone, are lightly beaten, dipped in lezone, breaded in breadcrumbs and fried on both sides. When leaving, garnish and top with fat.

Side dishes - boiled potatoes, fried potatoes, boiled vegetables with fat, complex side dishes.

Brisket in sauce

The fried brisket is cut into portions, poured with sauce and simmered for 15-20 minutes. When leaving, the meat and side dish are poured with the sauce in which the meat was stewed.

Side dishes - crumbly porridge, boiled beans, boiled potatoes, boiled peas or beans with tomatoes, boiled with fat, vegetables poached with fat, pumpkin, zucchini, fried eggplant.

Sauces - red main, red with wine, red with onions and mushrooms.

Pilaf

The meat, cut into pieces of 20-30 g, is sprinkled with salt and pepper, fried, and carrots and onions sautéed with tomato puree are added. The meat and vegetables are poured with broth or water, brought to a boil and the sorted and washed rice is added and cooked until half cooked. After the rice has absorbed all the liquid, cover the dish with a lid, place it on a baking sheet with water and place in the oven for 25-40 minutes. Release, evenly distributing the meat along with rice and vegetables. Pilaf can be cooked without tomato puree.

Stuffed cabbage rolls in Moldavian style

The pork is cut into small cubes, combined with pre-sorted and washed rice, sautéed roots and tomato puree or tomatoes, finely chopped herbs, salt and pepper.

The finished minced meat is placed in scalded grape or boiled cabbage leaves, giving the products a cone shape. Stuffed cabbage rolls are placed in a saucepan, filled with chicken broth, kvass, covered with a lid and simmered for 1 - 1.5 hours.

Serve 8-10 pieces per serving along with the liquid in which they were stewed, and sprinkle with sour cream.

Beats

The finished cutlet mass is cut into round-flattened products 2.0-2.5 cm thick. The cutlets can be prepared with the addition of onions and garlic.

When the products are released, they are garnished and topped with fat or sauce. The balls are lowered in 2 or 1 pieces.

Side dishes - crumbly porridge, boiled beans, boiled pasta, boiled potatoes, boiled vegetables with fat, stewed cabbage, complex side dish.

Sauces - red main, onion, red with onions and cucumbers, onion with mustard, sour cream, sour cream with tomato, sour cream with onions.

Place rice poached with tomato in a portioned frying pan greased with fat, place the meatballs fried until half cooked on top, pour in sour cream sauce, sprinkle with grated cheese and bake.

Chopped zrazy

The cutlet mass is formed into a flat cake 1 cm thick, with minced meat placed in the middle. After this, the edges of the flat cakes are joined, breaded in breadcrumbs, giving them an oval-flattened shape and fried.

I serve it with a side dish and sauce, 2-1 pcs. per serving.

You can prepare zrazy without eggs by increasing the amount of sautéed onions accordingly. Instead of the minced meat specified in the recipe, zrazy can be formed into omelette, cut into small slices.

Side dishes - crumbly porridge, boiled potatoes, mashed potatoes, boiled vegetables with fat.

Sauces - red main, onion, onion with mustard.

Meatballs

Add chopped sauteed onions to the cutlet mass, mix and form into balls of 3-4 pieces. per serving, breaded in flour, fried, placed in a shallow dish in 1-2 rows, poured with sauce, to which 10-20 g of water is added and simmered for 8-10 minutes.

The meatballs are released with a side dish and the sauce in which they were stewed.

Sauces - main red, red with roots, tomato, sour cream with tomato.

Side dishes - crumbly porridge, boiled rice, boiled potatoes, mashed potatoes, boiled vegetables with fat.

Meatballs in sauce

The cutlet mass with the addition of raw onions is cut into balls weighing 10-12 g, then breaded in flour, fried, transferred to a shallow dish in 1-2 rows, poured with sauce and simmered for 5-10 minutes until cooked.

The meatballs are released with the sauce in which they were stewed and a side dish.

Sauces - red with roots, tomato, sour cream, sour cream with tomato, sour cream with onions.

Side dishes - crumbly porridge, boiled rice, boiled potatoes, boiled vegetables with fat.

2.3 Quality requirements

Roasted pig

Appearance of the pig: served without the head, cut in half and served with a side dish. The taste is of fried meat, moderately salty with a taste of meat juice.

Pork shish kebab

Appearance: shish kebab, cut into cubes, served with a side dish, a side dish of fresh vegetables, cut into slices. The taste of fried meat, with a taste of onions, tomatoes, lemon, moderately salty with a hint of lemon.

Consistency - delicate, soft.

Escalope

Appearance: the escalope is served on toast, with a beautiful side dish of fried potatoes placed next to it. Round in shape, golden brown crust on the surface, smooth surface, without cracks, when cut, the color of the meat is gray, fried.

Consistency - soft, juicy. The taste is moderately salty, characteristic of fried meat. The smell of spices.

Escalope with sauce

Appearance: the escalope is placed on toast, a side dish is placed on the surface: halves of fried tomatoes, kidneys, boiled mushrooms, cut into slices. The taste is moderately salty, characteristic of fried meat. Smell: spices with a hint of garlic.

Escalope with tomatoes

Appearance: round shape with a crispy crust, roasted tomatoes are placed on the surface. Color - golden brown. The taste is like fried meat, moderately salty. The smell of spices.

Fried meat with tarragon sauce

Appearance: meat cut into portions, evenly fried. The taste is like fried meat, moderately salty. Serve on toast separately from the side dish.

Consistency - tender, juicy. The smell of spices.

Cutlets chops

Appearance: oval-flattened shape with a pointed end, smooth surface without cracks. The color is golden brown with a crispy crust.

The taste is moderately salty, typical of fried meat. The smell of fried meat.

Consistency - soft, delicate.

Brisket in sauce

Appearance: pieces of sliced meat have a golden crust on the surface. Color - golden brown. The taste is moderately salty. The smell of fried meat and spices.

Consistency - tender, juicy, soft.

Pilaf

Appearance: crumbly porridge evenly mixed with meat. Release, evenly distributing the meat along with rice and vegetables. Color - light golden. The taste is moderately salty of vegetables and stewed meat.

Stuffed cabbage rolls in Moldavian style

Appearance: cylindrical shape, smooth surface, slightly toasted. The taste is moderately salty with a taste of stewed meat, boiled cabbage and spices. Sold in a ram of 2 pieces. per serving, pour over the sauce in which it was cooked.

Beats

Appearance: flattened shape. The taste and smell of fried meat is moderately salty, the color is light brown with a golden toasted crust. Serve in a frying pan, the same one used for baking.

Meatballs baked in sour cream sauce with rice

Appearance: flattened shape. The taste and smell of fried cape, grated cheese. Color - light brown with a golden toasted crust. Serve in a frying pan, in the same one used for cooking, poured with sour cream sauce, sprinkled with grated cheese.

Chopped zrazy

Appearance: the dish is placed on a portion plate, a side dish is placed - buckwheat or rice porridge, zrazy is poured with sauce, round in shape with a crispy crust. The taste of fried meat is moderately salty. The consistency is soft.

Meatballs

Appearance: round shape. Color and taste of baked meat. Moderately salted, lightly fried, sautéed onions. The dish is served in a ram or on a plate with a side dish.

Meatballs in sauce

Appearance: ball shape, poached, breaded in flour. Color - light brown. Taste characteristic of meat.

Consistency - soft, juicy, tender. Serve 8-10 pieces. per serving and top with sour cream.

3. Sand cakes

3.1 Characteristics

A cake is the preparation of baked semi-finished dough products, the preparation of finishing semi-finished products, cutting and gluing layers, spreading the surface and sides, finishing the sides, finishing the surface of the cake.

Cakes are divided into mass ones; lettered; curly and branded.

Mass produced cakes

Produced according to approved recipes. Their weight ranges from 150 g to 1.5 kg, most often 0.5-1 kg. Cakes can be square, rectangular, round, oval.

Letter cakes

These are sponge-cream cakes weighing 2-3 kg, with a more complex surface finish than mass-produced cakes. The sides are finished with biscuit crumbs.

Figured cakes

Prepared weighing at least 1.5 kg with complex artistic surface finishing in the form of a contour-relief or three-dimensional design, with decorations of figures and chocolate, or other semi-finished products. The side surfaces are finished with baked or other finishing semi-finished products, cream.

Signature Cakes

Manufactured at specific enterprises. The cooking technology is developed by the confectioners of this enterprise. The height of the cakes ranges from 40 to 100 mm.

Quality requirements

Cakes must comply with the requirements of OST 18-102-72, have a clear design with a complete pattern and a beautiful combination of colors on the surface, sprinkle the sides evenly while maintaining clear edges of the cake.

Sand semi-finished product

The presence of a large amount of butter, sugar and the absence of water in the dough contributes to the production of crumbly products (hence the name of the dough - shortbread). Chemical leavening agents are used to leaven the dough. The dough is prepared indoors at a temperature not exceeding 20°C. At a higher temperature, the dough crumbles when rolled out, since the butter in it is in a softened state. Products made from such dough are tough.

The butter and sugar are ground in a beater until smooth, melanth is added, in which ammonium carbonate, baking soda, salt, and essence are dissolved. Vanilla essence is recommended. Beat until fluffy and homogeneous and, while stirring, gradually add flour, but leave 7% of it for dusting, i.e. for further work with the test.

Kneading must be done quickly until the consistency is uniform. If the kneading time is increased, the dough may become tight. Products made from such dough are hard and not crumbly.

When making shortbread dough manually, pour a mound of flour onto the table, make a funnel in it, put butter, previously ground with sugar until the sugar crystals disappear, add eggs, in which dissolve baking soda, ammonium carbonate, salt, essence, and knead the dough until smooth, starting from the base of the slide.

The finished dough after kneading should have a temperature no higher than 20°C. The dough is rolled out into a layer of the required thickness (from 3 to 8 mm) using metal or wooden rolling pins. When cutting and shaping products, the table is sprinkled with flour to prevent the dough from sticking.

Shortbread dough is baked in a whole layer or pre-shaped using disc cutters and metal grooves, and then baked.

To bake in a whole layer, the dough after kneading is hung into pieces of a certain mass, shaped into rectangles and rolled out into a layer no more than 8 mm thick, the size of a pastry sheet. The layer must be even in thickness, otherwise the quality of the semi-finished product will deteriorate during baking.

The resulting layer is wrapped in a tube or rolled onto a rolling pin and transferred to a dry pastry sheet, the edges are aligned, pierced in several places to avoid swelling from gases formed during the chemical loosening method, and baked at a temperature of 260-270ºC for 10-15 minutes. The readiness of the formation is determined by its light brown color with a golden tint.

To bake shortbread dough individually for cakes, the layer is rolled out to a thickness of 6-7 mm, the blanks are cut out using metal notches and placed on dry sheets. Bake at a temperature of 260-270°C for 10-12 minutes.

To prepare baskets for cakes, the dough is rolled out into a layer 5-7 mm thick, and metal molds are placed on top, bottom up to each other. Use a rolling pin to roll along the bottoms of the molds, which cut out the required portions of dough. The dough together with the molds is turned over and pressed into the side corrugated walls. Forms with dough are placed on sheets and baked at a temperature of 240-250°C.

When molding products, you need to make sure that you get fewer scraps, since when they are added to the dough, its quality deteriorates and the products turn out rough.

Quality requirements: semi-finished sand product, light brown in color with a golden tint, crumbly, dry. Humidity 5.5%.

The products are of the correct shape, the edges are smooth, and crumble when pressed.

Disadvantages in dough preparation and their causes

Technological scheme for preparing shortcrust pastry products

Finishing semi-finished products for cakes and finishing methods

The appearance of confectionery products is of great importance. Beautiful products evoke aesthetic pleasure, appetite and decorate any holiday table. This especially applies to pastries and pies. A variety of decorative decorations are made from finishing semi-finished products, using special techniques and various devices. To decorate a product well, a lot of practice is required, so first it is better to master the simplest types of decoration and only then complex ones.

Jelly decoration

Jelly is used to decorate products in unfrozen and frozen forms. Unfrozen jelly at a temperature of 60°C is used to cover the surfaces of baked semi-finished products for pastries and cakes and fruits using a flat brush.

You can make a variety of decorations from frozen jelly.

Decorations made from fruit drawing paste

For this mass, a fruit filling or jam is used, which is tinted in a bright, often orange, color. To add more shine, you can add a little molasses. You cannot stir for a long time, as air bubbles will get into the mass and its appearance will deteriorate. The fruit drawing mass is placed in a cornet and deposited mainly on cream products in the form of dots and thin ornaments.

Decoration made of fruits and candied fruits

Fresh fruits and berries are used in the preparation of seasonal cakes and pastries. The most beautiful specimens without the slightest sign of spoilage are selected, washed, and placed on a sieve to drain the water.

The syrup containing the fruit is also used in the confectionery industry. If the syrup is transparent, then it is used to make jelly; if it is cloudy, it is used for soaking.

Lipstick decoration

These finishing semi-finished products are used to cover the surface of products. Before use, heat the lipstick to a temperature of 50-55°C in a water bath. It becomes fluid, which is necessary for glazing products.

Glaze decoration

The following glazes are used for finishing products: raw for glazing the surface, raw and custard for decorating products, chocolate (couverture).

Chocolate glaze (couverture)

Chocolate icing is used to glaze the surface of cakes. To do this, chocolate is crushed, combined with cocoa butter in a ratio of 4:1, heated in a water bath to 33-34ºC and the surface of the product is glazed.

Biscuit fried crumbs

To prepare biscuit crumbs, use a slightly stale biscuit or its trimmings. They are rubbed through a sieve with cells of 2-9 mm. Then the resulting crumbs are placed on a baking sheet and fried at a temperature of 220-230°C, avoiding burning.

3.2 Cooking technology

Cake "Apricotine"

Sand layers are baked, cooled and pasted over two layers with butter cream. The top layer is glazed with lipstick. When the lipstick has hardened, cut the layer into cakes with a hot knife so that there are even edges. The sides of the cake are greased with cream and sprinkled with fried biscuit crumbs.

A grid of chocolate cream is applied to the surface. Decorate the cake with butter cream, fruits or candied fruits, and fried nuts.

Quality requirement: the cake is quadrangular, glazed with pink fondant on top and decorated with cream. The taste and smell are characteristic of shortcrust pastry, butter and Abricotin liqueur.

Cake "Leningrad"

After baking and cooling, the sand layers are glued together two at a time with chocolate cream. A thin layer of fruit filling is applied to the top layer for priming and primed with chocolate fondant. When the lipstick hardens, the layer is cut with a hot knife into cakes. The sides are coated with chocolate cream and sprinkled with fried biscuit crumbs. The inscription “Leningradsky” is made from chocolate buttercream on the surface of the cake. Decorate the cake with chocolate buttercream, fried nuts, and chocolate.

“Abricotin” and “Leningradsky” cakes weighing 1 kg or more consist of three or four layers. Charlotte and Glisse creams are also used.

Cake "Dobryninsky"

Shortbread dough is baked in layers 7-8 mm thick, glued together in pairs with protein cream mixed with cranberry jam. The surface and sides are greased with protein cream. The sides are sprinkled with biscuit crumbs. The surface of the cake is covered with protein cream, cranberry jam and sprinkled with powdered sugar.

Cake "Podmoskovny"

Sand layers are baked 5-6 mm thick, and four layers are glued together with jam. The surface is primed with jam and glazed with chocolate fondant, immediately decorated with nuts. The sides are greased with jam and sprinkled with biscuit crumbs.

Pest cake

The cake is made in a round shape from three layers of sand. After baking, they are glued together with jam or jam. The surface and sides are lubricated with protein cream, and the surface is decorated with the same cream. Place in the pastry cabinet for 2-3 minutes. at a temperature of 220-230°C. The surface is sprinkled with powdered sugar.

Cake "Lily of the Valley"

The cake is made in a rectangular shape. The sand layers are baked, cooled slightly and glued together in pairs with fruit filling and glazed with fondant. A marbled pattern is made on the surface. To do this, part of the lipstick is tinted with cocoa powder and placed in a cornet. Apply tinted lipstick in the form of parallel strips to the uncured lipstick. A mark is left behind the knife and a “marbled” pattern is formed. When the lipstick has hardened, the layer is cut into cakes with a hot knife. The sides are greased with fruit filling and sprinkled with biscuit crumbs. The surface of the cake is decorated with raw glaze in the shape of a lily of the valley and a border is made.

Cake "Moscow"

This cake is square shaped. Shortbread dough is baked as usual. A grid is baked from the choux pastry. To do this, a confectionery sheet, greased with a thin layer of fat, is pressed from a smooth tube into parallel strips along the diagonal of the sheet, on top of them is a second row of parallel strips at an angle of 90º to the first row. Bake and cool. Two layers of sand are hot glued together with fruit filling. The surface and sides are also smeared with fruit filling. A custard mesh is placed on the surface. A cornet with a round hole with a diameter of 2 mm is filled with heated lipstick and applied to the surface of the mesh in the form of intertwining threads. The sides of the cake are sprinkled with fried biscuit crumbs. Candied peel sticks are inserted into the holes in the mesh in the center of the cake.

Sand and fruit cake

The cake can be made round or square. After baking and cooling, the shortbread pieces are glued together with fruit filling. The surface and sides are smeared with fruit filling. The cake is decorated with canned fruits, candied fruits, pieces of jelly and poured with unhardened jelly in two steps. When the jelly has hardened, sprinkle the sides with fried biscuit crumbs.

Shortbread cake with jam

The shortbread dough is rolled out into layers 5-6 mm thick. Bake. Three layers are glued together with strawberry or apricot jam. The surface and sides are smeared with jam, sprinkled with crumbs from scraps of semi-finished shortbread. The surface of the cake is sprinkled with powdered sugar and decorated with chocolate.

Sand and cream cake

Shortbread dough is baked in a whole layer or in the form of square or round pieces. After baking, cool and glue with cream. A cake weighing 500 g consists of two layers, and a cake weighing 1 kg consists of three layers. The surface and sides are greased with butter cream. The sides are sprinkled with fried biscuit crumbs. The cake is decorated with cream, fruit or candied fruits.

Cake "Ivushka"

For the cake, round shortbread cakes are baked or cut out of the layer using a stencil. The cream is prepared with cream, but raspberry confiture is used. Instead of confiture, vanilla powder is added to the finishing cream.

Three shortbread cakes are layered with raspberry cream and cream, and the sides of the cake are also coated with it. The top of the cake is decorated with cream on cream in the form of a border, the sides are sprinkled with nut crumbs. Decorations in the form of a willow branch are made from chocolate icing on top.

Fruit Cake

Bake two shortbread pieces, one biscuit piece, glue them together with fruit filling (the sponge piece is placed in the middle). The top of the cake is also covered with fruit filling, fruits are laid out in a certain pattern and filled with jelly. After hardening, the jelly is decorated with cream. The sides are greased with cream and sprinkled with biscuit crumbs.

Sand and Walnut Cake

Shortbread dough is baked in the form of round pieces, three pieces per cake. The nut semi-finished product is prepared like heated almond dough. On sheets greased, rings with a pattern in the middle are planted to the size of the sand blanks. Bake, cool, 3 layers of sand are glued together with confiture. The surface and sides are greased with confiture, a nut preparation is placed on top, and the sides are sprinkled with sand crumbs.

Cake "Bear"

Knead the dough from sour cream, sugar, butter, flour and soda neutralized with vinegar. Divide it into two equal parts, add cocoa powder to one. Divide each part, in turn, into three more parts, roll out the cakes and bake in a greased pan in a hot oven. Grease each cake with cream made from well-mixed sour cream and walnuts, place one on top of the other, alternating brown and white so that the top cake is white. Lightly press them down and leave for several hours.

Cake "Bride"

Bake the cakes, cool, and glue them with lingonberry or cranberry jam. Cover the surface with a thin even layer of butter cream. Decorate the edges of the cake with small meringue cookies, alternating smooth round cookies with shells. Place magnolia flowers on a piece of parchment from a pastry bag through a tube. Place them in the refrigerator to set, then use the tip of a knife to remove them from the parchment and transfer them to the cake. Place the finished cake in the refrigerator for 2 hours.

3.3 Quality requirements

Apricot Cake

The cake is round in shape, the sides are smeared with cream, decorated with raw glaze. The taste and smell characteristic of shortcrust pastry and cream consists of two layers, glued together with butter cream.

Sand and fruit cake

The cake is rectangular or round in shape, decorated with fruits and candied fruits on top, filled with jelly; sprinkled with biscuit crumbs around the edges; The cut shows two shortbread cakes glued together with a fruit filling.

Cake "Leningrad"

The cake is round in shape, the sides are smeared with chocolate cream and biscuit crumbs, decorated with chocolate and butter creams. Taste and smell characteristic of shortbread dough.

Cake "Dobrynsky"

The surface and sides are greased with protein cream. The sides are sprinkled with biscuit crumbs. The surface is decorated with protein cream and sprinkled with powdered sugar. The cake is glued together with protein cream mixed with cranberry jam.

Cake "Podmoskovny"

Round cake. The surface is glazed with chocolate fondant and decorated with nuts. The sides are smeared with jam and sprinkled with biscuit crumbs. Consists of four layers glued together with jam.

Cake "Posht"

The cake is round in shape, the surface and sides are greased with protein cream. The surface is sprinkled with powdered sugar. Consists of three layers glued together with jam.

Cake Lily of the Valley"

Rectangular shaped cake. The surface is glazed with lipstick. The sides are smeared with fruit filling and sprinkled with biscuit crumbs. The surface is decorated with raw glaze in the shape of a lily of the valley. Glued with fruit filling.

Shortbread cake with jam

The surface and sides are smeared with jam and sprinkled with crumbs from the shortbread semi-finished product. The surface is sprinkled with powdered sugar and decorated with Patterned chocolate. Consists of three layers, glued with apricot jam.

Sand and cream cake

Square or round cake: the sides are greased with protein cream, decorated with cream and fruit. Consists of one layer, glued with cream.

Cake "Ivushka"

The cake is round in shape, finished with cream and decorated with chocolate icing in the shape of a willow branch; the cut shows three layers of shortbread cakes glued together with raspberry cream.

Fruit Cake

The cake is round or square, decorated with fruits and cream; The cut shows two sand and one biscuit layers, smeared with jam.

Sand and Walnut Cake

The cake is of regular round or rectangular shape, glazed with chocolate fondant, decorated with cream and nuts. The cut shows two layers of sand, one airy and two layers of cream with nuts. Consists of three layers glued together with confiture.

Cake "Bear"

The cake consists of five layers, glued with cream with the addition of walnuts.

Cake "Bride"

Round cake. The surface is covered with an even layer of butter cream. The edges are decorated with small meringue cookies.

4. Calculation part

4.1 Process diagrams

Technological diagram No. 1.1

Technological diagram No. 1.2

Technological diagram No. 1.3

Name of dish: Sour cream sauce

Technological scheme No. 2

Technological diagram No. 2.1.

Technological diagram No. 3.1

Technological diagram No. 3.2

Product name: Protein cream

Process diagram No. 3.3

Product name: Pest Cake

Technological map No. 3.4

Product name: Shortbread dough

Technological diagram No. 3.5

Product name: Creamy Cream

Technological diagram No. 3.6

Product name: Lipstick

Process diagram No. 3.7

Product name: Chocolate cream

Technological diagram No. 3.8

Product Name: Biscuit Fried Crumb

Technological diagram No. 3.9

Product name: Cake “Apricotine”

4.2 Technological maps

Technological map No. 1

Name of dish: Roasted pig

Recipe No. 584/I, Collection of recipes for dishes and culinary products, year 1983

The processed piglets are given a flat shape and sprinkled with salt outside and inside. Carcasses weighing more than 4 kg are cut into halves before frying, and even larger carcasses (over 6 kg) are cut into 4-6 parts. The prepared carcasses are placed on a heated baking sheet with the fat back up, the skin is pierced in several places, the surface is greased with sour cream, fried in an oven at 250-275°C, and then finished at 165-170°C. To make the pig's crust crispy, during the roasting process it is not turned over or poured with juice, but only greased. Depending on the weight of the carcasses, frying lasts 50-60 minutes. The head of the finished piglets is cut off, cut in half lengthwise, and each half is cut crosswise into portioned pieces.

Serve with a side dish, pouring over the meat juice and the released fat.

Side dishes - crumbly porridge, buckwheat, fried potatoes (from raw), pumpkin, zucchini, fried eggplant, complex side dish. You can serve sour cream sauce with horseradish

75 g for columns I and II

50 g according to column III

Product name	Feed rate 1 p.h.	Calculation of the number of servings


Piglet

Fat is alive. melted
Mass of roasted pig
№ 744, 761, 785, 798

Technological map No. 2

Name of dish: Sour cream sauce with horseradish

Recipe No. 867/I Collection of recipes for dishes and culinary products, year 1983

Product name	Feed rate 1 p.h.	Calculation of the number of servings

			Number of products per 1 kg NET
Sour cream sauce No. 863
Horseradish (root)
Butter or table margarine

Technological map No. 3

Dish name: Escalope with sauce

Brief description of the technological process

Brief description of the finished dish

The fried escalope placed on toast is garnished with halves of fried tomatoes, fried kidneys and boiled mushrooms, cut into slices, and topped with sauce to which finely chopped garlic is added.

Side dishes - boiled potatoes, fried potatoes (boiled), fried potatoes (raw), boiled vegetables with fat, complex side dishes.

Sauces - red with wine, red with onions and cucumbers, red with tarragon, tomato

Product name	Feed rate 1 p.h.	Calculation of the number of servings

			Number of products per 1 kg NET
Pork (loin)
Pork kidneys
Fat is alive. food
Mass of fried pork escalope

Mass of fried kidneys
Fried tomatoes
№ 757, 760-762, 765, 798

Technological map No. 4

Name of dish: Tomato sauce

Recipe No. 607/I Collection of recipes for dishes and culinary products, year 1983

Product name	Feed rate 1 p.h.	Calculation of the number of servings

			Number of products per 1 kg NET
Broth No. 842
Table margarine
Wheat flour

Bulb onions
Parsley (root)
Tomato puree
Table margarine

Technological map No. 6

Name of dish: Main white sauce

Recipe No. 843/I Collection of recipes for dishes and culinary products, year 1983

Brief description of the technological process	Brief description of the finished dish
Pour sifted flour into the melted fat and sauté with continuous stirring, avoiding burning. Properly browned flour should have a slightly creamy color. A quarter of the hot broth is poured into the sautéed flour, cooled to 60-70°C, and stirred until a homogeneous mass is formed, then the remaining broth is gradually added. 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.	The main white sauce is served with boiled and poached meat and poultry dishes.

Product name	Feed rate 1 p.h.	Calculation of the number of servings

			Number of products per 1 kg NET
Broth No. 842
Table margarine
Wheat flour
Bulb onions
Parsley (root)

Technological map No. 7

Name of dish: Shortbread dough

Product name	Feed rate 1 p.h.	Calculation of the number of servings

			Number of products per 1 kg NET

In the dust
Butter





Essence

Technological map No. 8

Name of dish: Pest Cake

Collection of confectioner's recipes, 2001

Product name	Feed rate 1 p.h.	Calculation of the number of servings

			Number of products per 1 kg NET
Sand p/f
Protein cream

Powdered sugar

Technological map No. 9

Name of dish: Protein cream

Collection of confectioner's recipes, 2001

Introduction

A food ration is a set of products that a person needs for a certain period of time (usually a day, a week). Modern physiology states that the human diet should contain foods belonging to all main groups: meat, fish, milk, eggs, grains and legumes, vegetables, fruits, vegetable oil.

Including a variety of foods in your daily diet allows you to provide the human body with all the substances it needs in optimal proportions. Animal products, especially proteins, are better absorbed. Proteins are absorbed better from meat, fish, eggs and dairy products than from bread, cereals, vegetables and fruits.

The composition of the diet affects a person’s activity, performance, resistance to disease, and longevity. An imbalance of nutrients in the diet leads to increased fatigue, apathy, decreased performance, and then to more pronounced manifestations of nutritional diseases (hypovitaminosis, avitaminosis, anemia, protein-energy deficiency).

Meat is the main source of protein in human nutrition. Meat proteins are close in composition to the protein of the human body. In addition, meat contains a significant amount of fat, as well as minerals (salts of potassium, sodium, calcium, magnesium, iron, phosphorus), vitamins B, PP and vitamin D. The extractive substances of meat are very valuable, causing abundant juice secretion when eating meat into food and thus promoting its absorption.

Fruits and vegetables supply the human body with vitamin C, folic acid, beta-carotene, plant fiber, potassium and other substances lacking in animal foods.

Adding vegetables to meat and cereal dishes increases the absorption of the proteins they contain up to 85-90%.

The topic of my diploma work is “Technology for the production of baked meat dishes.”

When researching the topic of this work, we were given the following tasks:

studying the range of meat dishes;

development of assortment and technology of the cooking process;

analysis of modern trends in food design.

In our work, we offer calculations of the composition and energy value of dishes, ready-made technological maps and cooking diagrams.

. The importance of meat in the human diet

From a merchandising point of view, meat is usually called muscle with bones, ligaments, fat, etc. Meat also includes the muscles of the head, diaphragm of the esophagus, etc.

In technological practice, meat tissues are classified according to their industrial significance: muscle, fat, connective, cartilaginous, bone and blood. The ratio of the listed tissues in meat depends on the type, breed, sex, age, nature of fattening, fatness, as well as on the anatomical structure of part of the carcass. The chemical composition, nutritional value and properties of meat are determined by different ratios of tissues.

The average chemical composition of muscle tissue can be expressed as a percentage: water - 73-77, proteins - 18-21, lipids - 1-3. Extractive nitrogenous and non-nitrogenous substances make up 2.5-3.2% of muscle tissue. Minerals - 0.8-1%.

Meat and meat products are the main source of complete proteins in the human diet on the European continent. Muscle tissue contains all the essential amino acids (table).

Amino acid composition of meat products (mg per 100 g of edible part)

Amino acids	Beef (18.6% protein)	Pork (11.7% protein)	Lamb (15.6% protein)
Indispensable:
valine	103,5	831	820
isoleucine	782	708	754
leucine	1478	1074	1116
lysine	1589	1239	1235
methionine	445	342	356
threonine	803	654	688
tryptophan	210	154	198
phenylalanine	795	465	611
Replaceable:
alanine	1086	641	1021
arginine	1043	717	993
aspartic acid	1771	1016	1442
histidine	710	470	480
glycine	937	572	865
glutamic acid	3073	1754	2459
axiproline	290	150	295
proline	685	694	741
serine	780	499	657
tyrosine	658	417	524
cystine	259	138	205

Meat also contains a significant amount of incomplete proteins - collagen and elastin.

The softer and more tender the meat, the more muscle tissue it contains, the more valuable it is in terms of protein composition. Tough meat has a lot of connective tissue, and therefore collagen and elastin. Depending on the presence of certain proteins in the meat, the culinary use of various parts of the carcass is determined. Thus, the back part is used for frying, the shoulder, brisket, and hind leg are used for stewing and boiling, the legs and head are used for jellies.

It should be noted that the protein content varies depending on the type of animal, its age, sex and fatness. Horsemeat contains the most proteins - 20%, followed by beef and lamb - up to 15%, and pork - 10-12%. Veal contains 0.5% fat, beef and lamb contain up to 17%, and pork contains up to 50%. Fat in muscle tissue significantly improves the taste and increases the calorie content of meat. However, excess fat in meat reduces nutrient absorption. The best meat in terms of taste and nutritional properties is considered to contain approximately the same amount of proteins and fats.

The digestibility of fats, as is known, is higher the closer its melting point is to the temperature of the human body.

Lamb fat melts at 50 °C, beef - at 47, pork - at 37, horse - at 28. From the point of view of digestibility, pork fat is the most complete. However, refractory lamb fat has the least amount of cholesterol, while pork fat has the highest amount. Perhaps this explains the curious fact that atherosclerosis practically does not occur among peoples who consume mainly lamb.

Meat, in addition, is considered one of the main (along with fish) sources of phosphorus, is rich in iron, calcium, sodium, magnesium, and contains trace elements: copper, cobalt, zinc, iodine.

The meat contains the entire complex of B vitamins, including choline, which has anti-sclerotic properties. Vitamin A is also found in meat, but in small quantities. A real storehouse of vitamins is the liver. Beef liver contains 2 times more vitamin A than the daily requirement. Just 50 grams of liver provides the daily requirement not only for vitamin A, but also for B vitamins.

Preliminary preparation of meat for baking

The technological process of meat processing includes the following operations: reception, quality control according to organoleptic indicators; defrosting frozen meat; cleaning contaminated areas; removing the mark; washing with warm and cooled water; drying; Cutting carcasses (dividing into cuts, boning, separating from bones, trimming and stripping of tendons, excess fat, coarse films); preparation of semi-finished products (large-piece, small-piece, portioned and semi-finished minced meat).

Meat processing is carried out at mass catering enterprises that use raw materials, and centrally at food industry enterprises, kitchen factories, food processing plants, etc.

Meat is classified by type, sex, age, and thermal state. According to the thermal state, meat is divided into:

cooled - meat that has been cooled to a temperature not exceeding 12 °C;

chilled - meat with a temperature in the thickness of the muscles from 0 to 4 "C;

ice cream is meat that has a temperature in the thickness of the muscles no higher than -8 ° C.

Meat is classified (depending on quality) into fatness categories. So, beef is divided into two categories.

Meat of category I has the following characteristics: muscles are developed satisfactorily, bones do not protrude sharply, subcutaneous fat covers the carcass from the 8th rib to the ischial tuberosities, there are fat deposits in the form of small areas on the neck, shoulder blades, anterior ribs, hips, and in the pelvic cavity.

In beef of category II, the muscles are less well developed, the bones protrude clearly; subcutaneous fat deposits are located in separate areas only on the back of the carcass. Branded with a purple square brand. Each half-carcass is marked with 2 marks - one for the shoulder blade and the thigh.

Skinny beef is branded with a triangular-shaped brand. Two brands are applied to each half carcass: one on the shoulder part, the other on the thigh.

Pork is also classified depending on quality: the degree of fattening, the thickness of the backfat above the spinous processes between the 6th and 7th dorsal vertebrae. Pork is divided into 5 categories.

Meat of category I (bacon) includes meat from pigs whose muscle tissue is well developed (especially in the dorsal and hip parts). The fat is dense, white, 1.5-3.5 cm thick. It is branded with a round brand, which is placed on the shoulder part of each half carcass.

Category III (fat) includes carcasses of fatty pigs with lard 4.1 cm thick or more. Carcass weight is not standardized. They are marked with an oval brand, which is placed on the shoulder part of each half carcass.

Category IV (for industrial processing) includes pig carcasses weighing more than 76 kg and with a backfat thickness of 1.5-4 cm. They are branded with a triangular brand, which is placed on the shoulder part of each half-carcass.

The quality of meat of various types of animals is determined by organoleptic and laboratory methods.

Carcasses must arrive fresh, clean, without blood clots, bruises, or tissue damage. Refrigerated meat should have a dry surface that is pale pink or pale red. The cut muscles are slightly moist, each type of meat has a specific color. Meat juice is clear. The consistency of the meat is dense, elastic, the hole formed after pressing the meat with your finger quickly levels out. Beef fat is solid, white to yellow in color; lamb fat is quite dense and white; Pork fat is soft, elastic, white to pale pink in color.

Frozen meat has the color of chilled meat, but in a brighter shade. The consistency of the meat should be firm, and the sound when tapped with a hard object should be clear. Meat defects include tanning, mucus, rotting, molding, etc.

If the meat arrives at the enterprise chilled or cooled, then it is washed, dried, the brands are cut off and butchered. Frozen meat (with a temperature in the thickness of the muscles of -6 ° C) is defrosted.

Defrosting (defrosting) meat.

Frozen meat is thawed in the form in which it arrives at the enterprise - carcasses, half-carcasses, quarters. Frozen meat is defrosted in air.

Defrosting in water is not allowed, as this causes large losses of nutrients and is not permitted according to sanitary rules. Proper thawing of meat makes it possible to obtain meat whose quality is not inferior to cooled or refrigerated meat. Defrosting is slow and fast. During slow thawing, half or quarter carcasses are hung on hooks in special chambers so that they do not touch each other, walls or floor. Humidity in the chambers is maintained within 90-95% with a temperature from 0 to 6-8 °C. The defrosting process lasts 3-5 days and is considered complete when the temperature in the thickness of the muscles reaches 0-1 °C.

With this regime, the meat juice, frozen in the form of ice crystals between the muscle fibers, has time to be absorbed into the muscle fibers and the meat largely restores its original qualities. However, this defrosting method is time-consuming, requires special chambers, and can only be used in large enterprises. With the fast defrosting method, meat (carcasses, half-carcasses, quarters) is placed in baths or laid out on tables in the meat shop and thawed at a temperature of 20-25 ° C and a relative humidity of 80-95% during the day. Defrosting is considered complete when the temperature in the thickness of the muscles reaches - 1.5-0.5 ° C.

To reduce loss of juice during cutting, quickly defrosted meat is kept in a suspended state in a refrigerator at a temperature of 0-2 °C and a relative humidity of 80-85% for 24 hours.

The total cycle for quick defrosting is 48 hours.

Washing, drying. After defrosting, contaminated areas, blood clots, and veterinary marks are cut off from the carcasses. Then the meat is washed suspended on hooks above the baths with a brush-shower or a stream of water from a fire nozzle or hose. The water temperature should be no lower than 20-30 °C. Washing with warm water reduces surface microbial contamination by 95-99%. For cooling, washed carcasses are washed with cold water at a temperature of 12-15 ° C, and then dried, since the surface of the meat is slippery, which makes cutting difficult.

Dry the carcasses with a clean cotton cloth and air. At specialized enterprises, outside air is pumped in and passed through filters. Its temperature is 16 °C.

In small enterprises, natural drying is used on grates installed above the baths or suspended on hooks.

Cutting beef sides and quarters. Cutting carcasses consists of the following operations: dividing into cuts, boning cuts, dividing large pieces of meat, trimming and trimming (Fig. 1).

Fig.1. Name of bones and carcass cutting diagram.

Name of bones: 1 - cervical vertebrae, 2 - scapula, 3 - thirteen dorsal vertebrae, 4 - six lumbar vertebrae, 5 - sacral vertebrae, 6 - ilium, 7 - femur, 8 - patella, 9 - tibia, 10 - iliac tubercle (maklak), 11 - ribs, 12 - sternum, 13 - ulna, 14 humerus, 15 - radius;

Carcass cutting diagram: I - cervical part, II - subscapularis part, III - dorsal part of the longissimus dorsi muscle (thick edge), IV - lumbar part of the longissimus dorsi muscle (thin edge), V - tenderloin, VI - hip part (a - internal piece, b - outer piece, c - side piece, d - top piece), VII - flank, VIII - hem, IX - brisket, X - shoulder part (e - shoulder part, f - shoulder part).

Cut - the meat and bone part of the carcass, separated in accordance with the accepted cutting scheme.

Deboning of cuts (parts) is done manually using a knife. In this case, the pulp is separated from the bones, avoiding deep (more than 10 cm) cuts of large muscles (pulp).

Trimming and trimming - freeing meat from tendons, rough surface film, cartilage and excess fat. Thin surface films and intermuscular connective tissue are left. To give the pieces a more regular shape, thin edges are cut off.

As a result of deboning, separating, trimming and stripping large pieces of meat in accordance with the accepted cutting scheme, large-piece semi-finished products are obtained.

As a result of cutting, boning and trimming of beef sides, the following large-piece semi-finished products are distinguished: shoulder (shoulder and shoulder), brisket flesh, dorsal part of the longissimus dorsi muscle (thick edge), subscapular part, hem, flank, tenderloin (iliac muscle), lumbar part of the longissimus muscle back muscles (thin edge), upper, inner, outer and lateral pieces of the hip.

For cutlet meat, the flesh of the neck, flank, trimmings obtained by deboning the carcass and stripping large-sized semi-finished products, as well as trimmings are used. All pieces must be cleared of tendons and coarse connective tissue. In beef cutlet meat, the content of fat and connective tissue should not exceed 10 and 10%, respectively.

Cutting small livestock carcasses (pork, lamb, veal) consists of operations similar to cutting beef carcasses.

3. Technological process and range of baked meat dishes

Meat intended for boiling and frying, as well as offal, are used for baking.

Most often, those parts of the carcass that contain a large amount of connective tissue are cooked: beef - brisket, trim, parts of the front and hind legs; pork, lamb and veal - brisket and shoulder blades.

The cooking time depends on the type of meat and the size of the piece. On average, it is 1-2.5 hours. Weight loss during the cooking process is approximately 36%. To improve the taste and increase the nutritional value of the dish, roots are added at the end of cooking. The boiled meat is removed from the broth and cut into portions across the muscle fibers. Portions can also be cut with bones (from loin and brisket).

For frying, all parts of lamb, pork, and veal carcasses are used, except for the neck, and for beef, tenderloin, thick and thin edges.

Fried dishes are more expensive than boiled ones, since the best varieties of meat are used for them. They are higher in calories and fat content and therefore are rarely used in the diet of sick people. You can fry meat in fat or without fat in Teflon-coated pans. Dishes prepared without fat are more widely used in dietary nutrition.

First grade meat containing a small amount of connective tissue is suitable for frying. Properly prepared meat should be fried in hot fat or in a hot frying pan without fat, turning frequently to prevent it from burning. Weight loss during frying is approximately 26%.

The choice of heat treatment method for preparing second courses depends on the content of connective tissue in parts of the carcass, the fatness and age of the animal.

The average duration of preliminary heat treatment of meat used for baking.

Meat	Heat treatment
Meat	view	Duration, h-min.
Beef
Thick edge in large pieces for roast beef of varying degrees of doneness	Frying	1-00-1-40
Whole tenderloin, same	Frying	0-25-0-40
Thick and thin edges in portions of 120-150 g for entrecote and rump steak	Frying	0-10-0-20
Tenderloin in portions of 120-150 g for fillets of varying degrees of roasting	Frying	0-12-0-20
Tenderloin in portions of 60-75 g for langet (2 pieces per serving)	Frying	0-05-0-08
Cutting into small pieces for beef stroganoff	Frying	0-03 - 0-04
Mutton
Hind legs in large pieces	Basic frying method	1-10
Loin in large pieces	Basic frying method	0-40
	Basic frying method	0-10-0-12
Pork
Hind legs in large pieces	Basic frying method	0-50-1-00
Whole loin	Basic frying method	1-20
Loin in portions for natural and chops	Basic frying method	0-10-0-12
Hind legs, loin in portions for schnitzel	Basic frying method	0-10-0-12
Veal
Whole ham	Frying	1-50-2-00
Ham and loin in large pieces	Frying	0-50
Brisket in large pieces	Frying	0-45
Large piece of spatula	Frying	1-15
Natural veal cutlets	Frying	0-08-0-10

Meat and some other meat products are baked with potatoes, vegetables, cereals and pasta. Meat products for baking are pre-cooked or fried until cooked. Baking is carried out with a side dish in portioned frying pans or dishes in an oven at a temperature of 250-350°.

The finished baked product should be heated to 75-85° and have a crispy crust on the surface.

Baked portioned dishes are served in the same container in which they are baked.

Serve baked dishes immediately when ready. When leaving, pour melted butter over it.

3.1 Dishes made from baked meat in portions

Beef baked in onion sauce.

Large pieces of beef are boiled. Meat is boiled in pieces weighing 1.5-2.5 kg in a small amount of water (1.5-2 liters of water per 1 kg of meat). The meat is immersed in boiling water and cooked until tender at a low simmer. This cooking method produces juicy and flavorful meat. To improve the taste of meat, it is recommended to add raw carrots, parsley, celery, and onions when cooking. At the end of cooking, add salt and bay leaf.

For cooking, use the brisket, trim and parts of the front and hind legs of beef; shoulder and brisket of small cattle. The pulp of the shoulder blade is boiled rolled up in the form of a roll, tied with twine; The film of the brisket is trimmed along the ribs. The ribs of the cooked brisket are removed while hot. The readiness of the meat is determined by piercing it with a chef's needle. The needle enters the cooked meat easily, and the juice that flows out is colorless.

Then cut into portions, 2-3 per portion, and place in the middle of a portioned dish or frying pan. Thick mashed potatoes seasoned with milk and eggs are released from a pastry bag around the meat.

Then the meat is poured with onion sauce, sprinkled with grated cheese or ground breadcrumbs, sprinkled with oil and baked in a hot oven for 10-15 minutes.

When leaving, sprinkle the dish with chopped parsley.

For baking, you can use beef, pre-fried and then stewed.

Solyanka meat mixture in a frying pan.

Solyanka mixed in a frying pan. Cut fried or boiled meat, poultry, game, tongue, kidneys, ham, sausage or frankfurters into small thin slices (4-5 g each). Pickled cucumbers with thin skin and unripe seeds (non-female and others) are cut lengthwise about 5 mm thick, which, in turn, are cut crosswise into slices. If the cucumbers have thick skin and coarse, overripe seeds, then peel the skin and remove the seeds. Chop the onion and sauté with fat. Place meat products, cucumbers and onions in one bowl, add capers, olives, tomato or red sauce, mix everything and boil. Grease a portioned frying pan, put a layer of stewed hot cabbage 5-6 mm thick, on it - meat products with vegetables and sauce, which are covered with a layer of the same cabbage. Level the surface, sprinkle with grated cheese mixed with crushed breadcrumbs, sprinkle with melted butter and bake in the oven until a crust forms on the surface of the cabbage. When serving on hodgepodge, place a slice of lemon sprinkled with parsley or dill, and garnish the dish with pickled berries (lingonberries, plums, grapes), olives, olives.

name of raw materials		Gross weight (g)	Net weight (g)
Ready stewed cabbage		150
Beef	76		35
Sausages	26		25
Pickles	58		30
Capers	30		15
Olives	20		20
Ready sauce	50
Crackers	4		4
Cheese	3,3		3
Butter	5		5
Pickled fruits or berries	36		20
Lemon	9		8
Parsley	5		5

The sauce is red main.

Lamb and veal baked in milk sauce.

Lamb and veal are prepared like beef with onion sauce, but boiled champignons or porcini mushrooms, cut into slices, are placed on top of slices of meat, poured with a medium-thick milk sauce, sprinkled with grated cheese, sprinkled with melted butter and baked.

Lamb and natural veal cutlets, baked in milk sauce.

Natural cutlets with bones (semi-finished products from lamb, goat, veal) are lightly beaten, sprinkled with salt and pepper, and fried on both sides. Then they are cut crosswise in several places and slices of boiled porcini mushrooms or poached champignons are inserted into the cuts. Add a little milk sauce to a portioned frying pan, greased, add the prepared cutlets, pour the same sauce on top, sprinkle with grated cheese, sprinkle with oil and bake in the oven. Serve in the same pan.

* - bone mass

The side dish is served separately - green peas, fried potatoes (raw or boiled), a complex side dish and main red sauce or red sauce with wine.

Beef forshmak.

Boiled meat, salted herring without skin and bones and cold boiled potatoes are passed through a meat grinder along with raw onions. Add cream, raw egg yolks, salt, ground pepper to the mass, mix well, add beaten whites and mix everything carefully again. Molds or portioned frying pans are greased and sprinkled with breadcrumbs, the prepared mass is laid out, sprinkled with grated cheese, sprinkled with oil and baked in the oven. The finished mincemeat is served hot in the same container in which it was baked. You can add wine (Madeira) and a little nutmeg to the mincemeat mixture.

Forshmak can also be baked on a baking sheet. In this case, it is cut into portions and served with sour cream or red sauce.

Before leaving, add butter; you can serve sour cream or red sauce separately.

Beef baked with mushrooms in a pot.

Lightly fried pieces of beef are placed in a portioned pot, fried onions, boiled champignons or fried porcini mushrooms are added, hard-boiled eggs are added and red sauce is poured in, and the pot is covered with a lid. Bake in the oven or Russian oven, served in a pot. You can serve fried potatoes as a side dish.

Meat balls baked with cheese sauce.

Coarsely chop the beef and bacon. Add cream and stir until smooth; transfer to a large bowl; season with salt, pepper and nutmeg.

Beat the egg whites with a whisk and add to the meat, stirring. Form the minced meat into balls 3-4 cm in diameter, roll them in flour and fry in vegetable oil for 4-5 minutes. Place the balls in a portioned baking pan. Pour over cheese sauce. Bake until done.

Baked beef brisket.

Salt the beef brisket, rub with spices, and lightly roll in flour. Fry the onion until golden brown, add flour, tomato paste and fry for 5 minutes. Add the roots cut into thin strips and fry again.

Grease a baking sheet with oil, place the brisket, pierce it with a knife in several places, pour the prepared sauté on top, and bake in the oven until done.

Lamb baked with cabbage.

Boil the meat, cut into slices, place in a greased dish, sprinkle with pepper and salt if necessary, top with cabbage stewed with fat and onions and bake in a not very hot oven for 30 minutes.

Serve in the same bowl in which the lamb was baked, with rye bread or boiled potatoes.

Beef baked with potatoes in milk.

Place boiled meat, cut into portions across the muscle fibers, in a frying pan greased with butter, place boiled potatoes cut into slices around, pour milk sauce over the dish, sprinkle with grated mild cheese on top and bake in the oven for 15 minutes.

Meat baked Moscow style.

Raw peeled potatoes are cut into thin slices and fried. The prepared potatoes are placed in portioned frying pans or baking sheets, greased, the meat is placed on top in portions, salted, sprinkled with spices, poured with sour cream sauce, sprinkled with grated cheese, sprinkled with fat and baked. Baking time 30 minutes, temperature 250 °C. When leaving, sprinkle with herbs.

3.2 Dishes made from meat baked in small pieces

Bags of pork chops with roasted tomatoes.

Rinse the meat and dry it. Cut the meat across the grain into 4 equal pieces. Beat each piece into a layer 0.5 cm thick. Rinse the potatoes, boil in salted water until tender, remove the skin, and grind into a homogeneous mass. Cut the bacon into small cubes, heat the pan and quickly fry the bacon until it becomes crispy. Peel the garlic and chop finely. Combine potatoes, bacon and garlic, season with pepper and herbs de Provence. Wash the prunes and soak in warm boiled water for 1 hour. Then drain the water, remove the seeds from the prunes, and chop finely. Coarsely chop the hazelnuts, combine with pine nuts and dry for 5 minutes. in a dry, heated frying pan. Mix chopped prunes, nuts and the second third of chopped garlic, add salt, and add dried rosemary to the minced meat. Wash the tomatoes, remove the stems and cut the fruits in half crosswise. Drizzle each tomato half with olive oil, salt and sprinkle with dry Provençal herbs. Heat the oven to 140-150°C. Place the prepared tomatoes on a baking sheet covered with parchment and bake for 1 hour, increase the oven temperature to 250°C and cook for another 15 minutes.

Serve with Dor Blue sauce and baked tomatoes.

Potato casserole with meat.

Hot boiled mashed potatoes are diluted to the desired thickness with potato broth, melted butter and salt are added and mixed well; you can add raw eggs. On a baking sheet, greased and sprinkled with ground breadcrumbs, place a small layer of potato mass, then a layer of minced meat, and again a layer of potato mass on it. The surface is leveled, greased with ice cream and baked in an oven.

When leaving, the finished casserole is cut into portions and poured with melted butter or red or tomato sauce.

Preparation of minced meat. The beef pulp is cut into small pieces and fried in the main way, then placed in a deep bowl, a little water is added and simmered until cooked. You don't have to fry the meat, but boil it until done.

The finished meat is passed through a meat grinder, combined with sauteed onions, salt, ground pepper and mixed well.

Pasta with meat.

Add raw eggs, salt to the boiled pasta and mix.

Place on a greased baking sheet. and sprinkled with ground breadcrumbs, put a small layer of boiled pasta, then a layer of minced meat, and again a layer of pasta on top. The surface is leveled, sprinkled with oil and baked in an oven.

When leaving, the finished pasta is cut into portions and poured with melted butter.

Minced meat is prepared in the same way as for potato casserole with meat (see previous recipe).

Stuffed cabbage rolls with meat.

Prepared minced meat is wrapped in prepared white cabbage leaves (see page 8), giving the product the shape of a roll. The prepared cabbage rolls are placed on a greased deep baking sheet and fried on both sides. Then pour in sour cream and tomato sauce and simmer in the oven for 1-1.5 hours until cooked.

The cabbage rolls are served on a platter, two pieces per serving; When leaving, pour over the sauce in which the cabbage rolls were stewed.

Preparation of minced meat. Raw meat is passed through a meat grinder, combined with boiled rice, sauteed onions, salt and ground pepper are added and everything is mixed well.

Sauce - sour cream, sour cream with tomato.

Pork in Slavic style.

Roast the pork ham (whole or in pieces) in the oven, basting with juice from time to time. Cut the finished meat into two pieces per serving, pour in red meat sauce and heat with sauteed onions, raisins, soaked prunes. Before serving, sprinkle with chopped herbs. Garnish with potatoes, cucumbers or tomatoes.

Red meat sauce.

Pork with wine sauce

Cut a longitudinal “pocket” into the fillet. Rub the meat with salt and pepper. Finely chop the greens and mix with cottage cheese and breadcrumbs. Place the filling in the pocket. Wrap the meat in lard and seal. Fry the fillet in vegetable oil. Then bake for 15-20 minutes at 200 degrees. Pour the wine into the juice from the roast, boil and thicken with a fixative. Season with salt, pepper and sugar. Grate the zucchini. Mix with egg and flour. Bake pancakes in melted butter. Place them on plates with the sliced meat and sauce.

Baked meat slices.

Cut the meat into thin slices, beat, quickly fry on both sides in hot fat until golden brown and continue to fry over low heat for another 5 minutes. Sprinkle with salt and pepper, then place the slices of meat on a baking sheet or in a wide pan with a flat bottom, on top put tomato slices or tomato paste and cover everything with thin slices of cheese.

Bake in a hot oven until the cheese begins to melt and turns golden.

Serve vegetables or raw vegetable salad as a side dish.

Italian style pork.

Cut the meat into cubes, add salt and pepper and fry in fat, then add the tomatoes cut into halves and simmer for 30 minutes.

Grind the roots and onions in a meat grinder, dilute with broth with lemon juice, wine and garlic.

Place the prepared meat and vegetables on a greased baking sheet, sprinkle with grated cheese, pour over a mixture of beaten eggs, sour cream, zest, flour and salt and bake.

Before serving, drizzle with melted butter.

name of raw materials	Gross weight (g)	Net weight (g)
Pork	166	120
Tomatoes	59	50
Red wine	40	40
Meat broth	2	2
Eggs	1/5	8
Wheat flour	6	6
Cheese	22	20
Butter	3	3
Sour cream	20	20
Lemon juice	3	3
Grated lemon zest	1	1
Rendered animal fat for food	15	15
Bulb onions	6	5
Carrot	7	5
Celery root	12	5
Parsley root	11	5
Garlic	2	2
Spices	4	4
Salt	4	4

Minced meat balls.

Finely chop the onion. Salt some of it and knead together with the minced meat.

Form small balls from the minced meat (4-5 for each serving), bread them in flour and fry in a small amount of oil.

Sauté the remaining onion in the remaining oil. Add sweet peppers and mushrooms cut into strips and simmer, at the end add finely chopped cucumbers.

Combine a mixture of vegetables and mushrooms with meat balls, pour in beaten eggs, sprinkle with grated cheese and bake in the oven for a few minutes.

For the sauce:

Making sour cream sauce with horseradish. Lightly dry the flour, cool, mix with some butter, dilute with hot sour cream, season with salt and pepper, boil and strain. Grate the horseradish root, heat in the remaining oil, add vinegar, peppercorns, bay leaf and boil for 3-5 minutes. Then remove the pepper and bay leaf, mix with the prepared sour cream sauce and boil again.

Pour sour cream and horseradish sauce over the finished dish.

Serve with mashed potatoes.

Pork baked with eggplant.

Wash the eggplants, peel and cut into slices. Wash the meat and cut into slices. Peel the onion, wash and cut into rings. Grate the cheese on a coarse grater. Wash and chop the parsley.

4. Principles for selecting side dishes for baked dishes

Side dishes increase the nutritional value of dishes, diversify their taste, and make it possible to decorate dishes beautifully, i.e. make it attractive, appetizing and thereby increase the digestibility of food. A wide range of products are used to prepare side dishes: cereals, legumes, pasta, potatoes, vegetables, mushrooms, fruits and berries.

Cereal side dishes are crumbly or viscous porridges. Pasta is used boiled for side dishes, legumes - boiled and in the form of puree.

Vegetable side dishes are widely used. For their preparation, a variety of fresh, salted, pickled, pickled, boiled, stewed, fried, baked and stewed vegetables are used.

Potato side dishes occupy a special place in cooking. The taste of this product makes it an almost universal side dish. Depending on the taste characteristics and the type of heat treatment of the main product, potatoes are subjected to various culinary treatments - boiling, frying, stewing.

Side dishes can be divided into simple, consisting of one product (mashed potatoes, porridge, boiled pasta, etc.), and complex. Typically, complex side dishes consist of two or three different products (sautéed or boiled carrots or beets, boiled peas or beans, or other products in various combinations).

You can also use separate vegetable and cereal dishes as a side dish.

Recipes for side dishes are given per 1000 g. exit. The standard garnish per serving is 150 grams. This norm depends on the nutritional value of the side dish. can be reduced by 50 gr. or increased to 200. So, for example, stewed cabbage and other stewed vegetables can be sold in 200 grams. per serving, and crumbly porridge - 100 g.

Additionally, you can serve fresh, salted or pickled vegetables (cucumbers, tomatoes, cabbage, etc.) and canned fruits in 25, 50, 75 g as a side dish. net weight per serving.

To prepare the side dish, it is generally recommended to use table margarine; in some recipes, rendered edible animal fat and butter are used. If side dishes are used for dishes for which the types of fats specified in the recipes are unacceptable in terms of taste, other fats can be used, and the table “Norms for the interchangeability of products when preparing dishes” should be followed.

We will focus on the assortment of the most commonly used side dishes.

Alfeld style potatoes.

Cut vegetables and potatoes into small cubes, tomatoes into large ones, peeled peppers into rings. Fry finely chopped onion in fat, add salt, add roots and simmer, stirring, until they are browned. Sprinkle the roots with paprika and immediately add tomatoes and green peppers, add a little water or broth and simmer under the lid until tender, so that by this time all the liquid has evaporated. While the vegetables are stewing, boil the potatoes in salted water, drain the water, lightly fry the potatoes in hot fat in a frying pan, add vegetables to it, sprinkle with finely chopped parsley and mix carefully.

Serve as a side dish with any meat dishes prepared without vegetables.

Stewed green beans.

Trim the bean pods on both sides, remove the veins, cut into pieces 2 cm long and cook in salted boiling water or in bone broth with mashed garlic. Lightly brown finely chopped onion in fat, quickly stir in paprika and immediately add to the beans. When the beans are almost ready, lightly fry the flour in fat, add chopped onion, fry for another 1 minute, then add finely chopped parsley and paprika to the dressing, adding a little cold water, mix well and add the dressing to the beans. Boil the beans, add sour cream mixed with flour, and season with vinegar or lemon juice and sugar, tasting often to achieve a piquant taste, then boil again. Serve with baked or fried meat, minced meat dishes or perkelt.

Provençal pumpkin tian.

This dish is called tian de courge (tian is the name of the earthenware in which this dish is prepared) and comes from the French village of Lacoste in the province of Vaucluse. This is a wonderful appetizer or side dish for baked meat or chicken.

Preheat the oven to 200ºC. Cut the pumpkin pulp into small pieces. Place in a saucepan with 6 tbsp. l. water. Cover with a lid and steam for 15-20 minutes. Mash with a fork or potato masher, season and add nutmeg. If the pumpkin remains watery, return to the heat and cook for another 1-2 minutes, stirring, until almost all the liquid has evaporated.

Fry the onion in butter in a saucepan until soft. Add flour and cook, stirring, 1 minute. Gradually pour in the milk, little by little, stirring so that no lumps appear. Cook over low heat until the sauce thickens.

Mix white sauce with pumpkin and egg, beat well. Pour into a greased ceramic mold. Sprinkle with cheese and almonds and bake for 40 minutes until the casserole is firm and golden.

Quince garnish.

Wash the quince, cut into large pieces, removing the core, add a small amount of water along with the seeds and boil for 30 minutes. Strain the broth, pour it over the prepared quince pieces, add granulated sugar and simmer under the lid for 1 hour until it turns orange.

Serve cooled as a side dish for any baked poultry or meat.

name of raw materials	Gross weight (g)	Net weight (g)
Quince	1083	950
Sugar	25	25

Spicy baked carrots.

Peel the carrots and cut into thick sticks. Pour boiling water for 3-5 minutes, drain the water.

Place the carrots in a baking dish, add vegetable oil and butter. Fry in the oven for 15-20 minutes at a temperature of 200 ºС. Grind coriander, cardamom, cumin, pepper, paprika and cinnamon. Sprinkle carrots with spicy mixture and add bay leaf. Place in the oven and bake until done.

The finished carrots should be soft, but at the same time whole, not mushy. It is covered with a delicious crust.

Dried mushrooms are as fresh as fresh.

Wash the caps of dried porcini mushrooms in cold running water, and then pour in cold milk so that it just covers the mushrooms, leave for 12 hours. Dilute the milk with water and cook the mushrooms until tender over low heat.

Place the mushrooms in a sieve, drain and cut into thin noodles. Heat oil in a frying pan and fry a finely chopped medium-sized onion until it turns slightly golden. When the onion is browned, add flour, which should also brown slightly. Dilute the dressing with the milk in which the mushrooms were cooked, adding sour cream. Then add chopped mushrooms, salt and pepper to taste and, stirring, simmer over low heat for 10 minutes. Before serving, season the mushrooms with lemon juice and finely chopped parsley.

Such mushrooms can be an independent Lenten dish, a side dish for fried or baked meat, and a filling for an omelet.

Salad side dish of mushrooms and eggs.

Mushrooms should be very fresh, white and firm. While peeling, break off the stem and cut large mushrooms into quarters. To prevent the mushrooms from turning black, as you peel them, immerse them in a saucepan with cold salted water acidified with vinegar.

Finely chop the prepared mushrooms and onions, lightly fry in butter or vegetable oil. Add flour, add mushroom broth or salted water, add black peppercorns and cook until the mushrooms are ready and all the liquid has evaporated.

Season the mushrooms with non-acidic homemade sour cream, adding chopped herbs to it.

Cut hard-boiled eggs into slices, place on a flat dish and place cooked mushrooms on top of them. Garnish everything with sprigs of herbs and serve with fish or poultry dishes.

Young garlic in brine.

Prepare young garlic stalks and pour two glasses of salted boiling water over them for 2-3 minutes.

Drain the broth into a bowl, and place the garlic in a salad bowl, twisting each stem into a circle or cutting into pieces 5-6 cm long. Add black peppercorns and bay leaves and pour the brine over the garlic.

For brine, you can use the salted broth in which the garlic was cooked, adding vinegar and vegetable oil to it.

Young garlic prepared in this way will taste better if it is allowed to stand for several days.

A side dish of greens can be served with any dishes of meat, fish, or boiled potatoes.

Cauliflower salad side dish.

From heads of clean white cauliflower, cut off the stalks as close to the head as possible, trim off all the leaves around, rinse under cold water and place in a pan of boiling salted water. Cook the cabbage for about half an hour over fairly high heat, uncovered, just before serving: remaining in the water for a long time will cause the cabbage to turn red. Strain the cabbage cooked until tender (you can make a delicious soup with the broth), disassemble it into small pieces and place them beautifully on a deep dish. Pour hot oil with ground breadcrumbs fried in it. Use on poultry or fish.

You can make a Brussels sprouts salad side dish in the same way.

Venezuelan style rice with bananas.

Boil fluffy rice and dry it. Banana slices are fried in oil and carefully mixed with rice.

Pepper and sprinkle with parsley and serve with baked meat.

Let's consider the technological process of processing raw materials and products for side dishes. The technological process mainly consists of the primary processing of vegetables, fruits, roots, mushrooms and cereals.

When sorting vegetables, rotten, beaten or sprouted specimens, foreign impurities are removed, and vegetables are also distributed according to size, degree of maturity, and their suitability for preparing certain culinary products.

Vegetables are washed to remove residual sand from their surface and reduce the contamination with microorganisms. Vegetables and herbs should be washed under running cold water. Washed vegetables are sent for heat treatment or cleaning.

When peeling, parts with reduced nutritional value are removed from vegetables. Peeled vegetables should not be kept in water, as this will result in the loss of some vitamins, minerals, and carbohydrates. Peeled vegetables are cut into pieces of various shapes depending on their subsequent use. The larger the chopped vegetables, the less nutrients they lose when cooked.

If vegetables are subjected to further heat treatment, then the following tips should be taken into account: peeled and chopped vegetables intended for boiling should be immediately immersed in boiling water - then they lose less vitamins and other valuable components. Vegetables need to be cooked covered and at a low simmer, otherwise they will boil or remain raw inside. Vegetables boiled with their skins are easier to peel when hot. Purees are also prepared by pureing the vegetables while they are hot.

Quick-frozen vegetables - green peas, tomatoes, mixed vegetables - should be placed in boiling water without defrosting. If you add a few pieces of sugar to the water where vegetables are boiled, the vegetables will become tastier. The remaining vegetables are thawed.

Depending on further use, canned, salted and pickled vegetables are separated from the brine, peeled and chopped. Dried vegetables are soaked. Careful processing of vegetables, be it tops or roots, is as important as the cooking process itself. By removing hard, hard-to-digest parts of vegetables, we ensure they cook quickly and evenly, and also improve the appearance of the dish.

Legumes and grains.

To properly cook legumes, they need to be soaked first, especially beans and peas.

Cleaning legumes is an important part of cooking them. This must be done before soaking them. The first step is to remove all pieces of debris, weeds and discolored grains from the cereal. Then rinse the beans well under running cold water, keeping them in a colander. Beans and whole peas must be pre-cooked; lentils and peeled, halved peas, cook according to the recipe.

Soaking legumes such as dried peas and dried beans is necessary as this process returns them to their natural size. We must remember that after soaking the weight of the grains doubles.

After soaking, before cooking the legumes, they must be thoroughly rinsed and drained. Then put in a large saucepan with 2 liters of water for every 250g of legumes. Bring to a boil, uncovered, simmer for 10 minutes over high heat, rinse, drain and add more water to cover, and quickly bring to a boil again. Then reduce the heat, close the pan halfway and leave on low heat for 1 - 1.5 hours until fully cooked. The cooking time depends on the type of water in which the beans or peas are cooked - in soft water they will be soft and faster than in hard water - and also on whether the grains are wrinkled, old, stale. Beans should be salted at the very end, otherwise they will become tougher.

Lentils and split peas must be sorted and cleaned of weedy grains, but pre-soaking or boiling these cereals is not required in most of the following recipes. To cook, place them in a pan of water: for every 120g of dried lentils or peas, you need 850g of unsalted water. Bring to a boil, leaving the pan half covered; Cook peas for 40 - 60 minutes, green and brown lentils - 25 - 30 minutes, red lentils - 20 - 25 minutes. Since split peas soften during cooking, they are used mainly to thicken soup or stew.

Processing of root crops.

When young carrots and beets arrive with tops, the tops are first cut off.

The radishes come red or white, if with tops, then they are cut off, the root is trimmed, and the skin is cut off on both sides in a thin layer. White radishes are peeled completely, as they are bitter, and washed.

Horseradish root (parsley, celery).

Rinse and clean. If it wilts, put it in cold water. Yellowed and rotten leaves are removed from parsley and celery (greens). Greens need to be cut, washed 2-3 times under running cold water, and then with cold boiled water to avoid contamination with microorganisms. Before cooking, the roots are washed and cleaned.

Primary processing of cereals includes the following operations: sifting, sorting, washing. As a rule, crushed cereals are sifted, rice, millet, and pearl barley are sorted. Losses during sorting and sifting of cereals should not exceed 0.3 - 2% in relation to their weight.

Rinse rice, millet, and pearl barley under running cold water. Crushed cereals (semolina, small Poltava barley) and rolled oats are not washed. When cooking small amounts of barley and buckwheat, they can be washed.

Washing is carried out to remove particles of shells, defective (frail) grains, litter and foreign impurities, etc. in addition, cereals may contain on the surface of the kernels products of hydrolysis and oxidation of their own lipids, giving the cooked porridge a bitter taste. This is especially often observed in millet, which has a high lipid content, so it should be washed twice - first with warm water (30 - 40 0C), then with hot water (55 - 60 0C).

Mushroom processing.

Mushrooms should be carefully checked and those that are suspected of being poisonous should be discarded. Mushrooms that are completely wormy, overripe, or flabby should also be discarded.

To prevent peeled mushrooms from turning black, place them in salted water with a little vinegar.

It is good to keep dried mushrooms in milk for several hours, adding a little salt to it. Then the mushrooms will become like fresh.

Strings and morels must be boiled in water for 7 to 10 minutes before cooking; a decoction containing poison must be poured out.

It is easy to remove the skin from russula if you first pour boiling water over them.

Before cooking butter and mokrukh, it is necessary to remove the film covered with mucus from their caps.

The porcini mushroom is scalded 2-3 times with boiling water. Small ones are used whole, large ones are chopped.

The roots of the champignons are cut off, the film under the cap is removed, and they are immediately treated in acidified water to prevent them from darkening.

Dried (ceps).

Sorted and placed in cold water for 10 - 15 minutes. Remove blades of grass, specks, and dust. The water is drained and soaked in water for 3 - 4 hours. For 1 kg of mushrooms - 7 liters of water. The water is not drained, but used to prepare a decoction.

Greens add a unique flavor to food. Naturally, fresh herbs are better than dried herbs: dried herbs are less fragrant. But nevertheless, you can use fresh, dried and frozen greens. A teaspoon of dried or frozen greens is equivalent to a tablespoon of fresh. Greens with denser leaves, such as rosemary and thyme, should be well saturated with moisture when cooking or preparing dressings - only then their aroma will fully appear. It is common to use thyme, tarragon, sage, mint, saffron, basil, fennel, marjoram, green onions, dill, and parsley.

5. Using sauces to prepare baked dishes

Sauces are an integral part of dishes. They complement dishes, give them new taste, increase their nutritional value, stimulate appetite and improve digestive processes.

Sauces are prepared using meat, fish and mushroom broths, vegetable, cereal and fruit broths, milk, sour cream, butter or vegetable oil.

Based on the serving temperature, they are divided into hot and cold. The thick base of hot sauces is flour, which is pre-sautéed to increase the amount of water-soluble substances in it and give elasticity to the sauce. In some sauces, flour is replaced with potato starch.

Based on the color of the sauté, hot sauces with flour are divided into red and white - the main ones and the corresponding derivatives of them.

Based on thickness, there are liquid sauces intended for basting dishes, medium thickness - for dressing and baking, thick - for stuffing products and using as thickeners for dishes.

To improve the taste and fortify them, add chopped parsley, dill, chopped radishes, turnips, and kohlrabi cabbage. The sauce chosen for the dish should match it in taste, color and calorie content.

Onion sauce.

Thinly sliced onions are lightly sautéed, peppercorns, bay leaves, and vinegar are added and boiled almost dry. The resulting mass is added to the prepared red sauce and boiled for 10-15 minutes. You can add sugar (15 g).

Used for roasting beef.

Cheese sauce.

Heat the milk. Grind the cheese. Heat the flour for the sauce in a dry saucepan over low heat, add chopped butter, stir. Then pour in half the milk. Cook, stirring until smooth, adding milk. Without removing the sauce from the heat and stirring, add mustard, cream, and cheese one by one. Pour the sauce over the meat balls, place the pan in the oven, preheated to 200°C, for 8-10 minutes.

Dor-blue sauce.

Heat a saucepan with a drop of olive oil and lightly fry the remaining finely chopped garlic. Reduce heat to low, break the cheese into pieces and pour it into a saucepan with garlic, immediately pour in the heated cream. Let the cheese melt. Mix the sauce well with a whisk, add salt and pepper to taste.

Onion sauce (miranton).

Add boiled chopped mushrooms, peppercorns, bay leaves to finely chopped sauteed onions and saute everything together for 5-6 minutes. Then pour in white wine and boil it (to remove alcohol) by 1/3, then combine with the red main sauce, add salt and cook for 10-15 minutes at low boil. Season the sauce with butter.

The sauce is used for baking vegetables, meat, and fish.

Red sauce with prunes and raisins.

Rinse the prunes and raisins, add a small amount of water and simmer until tender, remove the pits from the prunes. Combine the red sauce with prunes, raisins, wine, walnut kernels, previously scalded, peeled and chopped, as well as pepper and bay leaves, and boil. Before serving the sauce, remove the bay leaf.

Sauce with ham, capers and mushrooms.

Mix finely chopped sauteed onion with ham cut into small cubes (without fat) and fry, stirring for 3-5 minutes. Then add finely chopped gherkins, capers, pour in vinegar and boil. After this, pour in the red main sauce, add chopped boiled champignons, bring the sauce to a boil, add salt, stir and season with oil. The sauce is intended for dishes made from hare, rabbit, pork, and lamb.

Sour cream sauce on white sauce.

Pour sour cream into a white sauce prepared with meat broth (the amount of sour cream can vary from 150 to 500 g per 1 kg of sauce, and the amount of broth will change accordingly), add salt, ground pepper, boil and strain.

The sauce is served with meat, vegetable, and fish dishes; used to prepare derivative sauces.

Sweet pepper sauce.

Peel sweet peppers from seeds and cores, rinse, dry, mince together with peeled and washed onions and garlic. Place the vegetables in a deep frying pan with heated vegetable oil and simmer over low heat.

Rub the hot sauce through a sieve, season with sugar, vinegar or lemon juice, add salt and pepper to taste, mix everything well and heat a little more.

Serve with meat cabbage rolls and minced meat products.

Spicy egg and onion sauce

Mix sunflower oil with vinegar. Add finely chopped onions, chopped eggs, herbs, pickled cucumber (optional), mustard, salt and pepper. If the sauce is too thick, thin it with a little cold water.

Lingonberry sauce with cheese

Place the processed cheese in a warm place until the consistency becomes similar to sour cream, stir in lingonberries, add sour cream, salt, sugar and beat the mixture.

Serve with baked meat dishes.

Tomato sauce.

Heat margarine or butter in a small saucepan. Add vegetables, herbs, bones and bacon skin and brown over low heat. Mix with flour and bring to a crumbly consistency and light coloring. Mix with tomato puree and let cool.

Gradually add hot boiling broth, stir and bring the whole mixture to a boil. Add garlic and spices. Cook over low heat for 1 hour. Add pepper to taste and cool.

Strain through a fine conical filter.

Serve with baked meat dishes.

Tomato sauce with mushrooms.

For white sauce, add flour to some of the melted margarine and saute it with continuous stirring, avoiding burning. Pour 1/4 of the hot broth into the cooled sautéed flour and stir until smooth, then gradually add the remaining broth.

Saute finely chopped roots and onions in the remaining margarine, add tomato puree and continue sautéing for another 15-20 minutes, combine with white sauce and cook for 20-25 minutes. Strain the finished sauce, wipe the vegetables, combine with the sauce and bring it to a boil. Fry sliced fresh or dried boiled mushrooms for 5 minutes. Then combine with tomato sauce and cook for 10-15 minutes at low boil. At the end of cooking, add chopped garlic, sugar and salt.

Serve with baked meat dishes.

6. Quality requirements and rules for preparing baked dishes

To prepare baked dishes, beef, veal, lamb, kidneys, liver, etc. are used.

Before baking, the meat is boiled, poached or fried. Meat products are baked with or without a side dish under sauce, using portioned frying pans or metal dishes. For baking, grease the dishes with cold oil and add a little sauce, otherwise the food will burn. Bake meat dishes in an oven at high temperature (300-350 °C) until a golden brown crust forms on the surface and the product warms up to 80-90 °C. To form a golden brown crust on the surface of the baked product, sprinkle it with grated cheese or ground breadcrumbs and sprinkle with melted butter. Baked portioned dishes are served in the same container in which they are baked.

Baked meat with sauce should be juicy, the outer surface of the pan or dish should be completely clean. The surface of the dish has a glossy, thin crust.

The following quality indicators are common to all dishes. The meat should be soft, juicy, moderately salty, with a taste and smell characteristic of this type; products - without breaking the shape. Foreign taste and smell of stale meat, irregular shape, pink color on the tendon cut and rough connective tissue are not allowed.

Portioned pieces of baked meat should be cut into slices across the grain. The color of boiled beef is from gray to dark gray, pork from white to light gray. Dark, weathered colors are not allowed.

The surface of the baked meat should be covered with an evenly golden baked crust.

Dishes made from baked meat should have fresh smells and a pleasant taste typical for this type.

Deviations in the mass of individual products are ±3%, but the total mass of 10 servings must correspond to the norm.

Baked dishes can be stored for no more than 2 hours.

They serve baked meat dishes with complex and simple vegetable side dishes, with side dishes of cereals, legumes and pasta. Many dishes are served with sauces. The correct selection of side dishes and sauces is of great importance, since the taste and digestibility of dishes largely depend on this.

When dispensing portioned foods, you must use appropriate utensils. Baked meat dishes - in the container in which they were baked (metal dish, portioned pans). The sauce is best served separately - in a gravy boat.

When serving in portioned plates, the side dish is first placed on a dish or plate, and the meat is placed on the side, and it may partially cover the side dish; in some cases, the meat is placed on top of the side dish. A complex side dish is placed in piles (bouquets), alternating elements by color. Green peas, asparagus and other types of side dishes can be served in tartlets.

The side dish is not topped with sauce. Sometimes the meat is completely covered in sauce.

Conclusion

Meat is a valuable food product that occupies one of the most important places in our diet. It contains significant amounts of complete proteins, fats, vitamins, extractives and minerals. The protein content in meat ranges from 14.2 to 20.7%, the fat content depends on the fatness of the animal; Among the vitamins, the largest quantities are vitamins of group B, K, E, PP, etc.

The technology of roasting meat is one of the most common.

You can bake vegetables, fruits, meat, fish, mushrooms and, excuse me, casseroles, of which there are a million. You can bake the food as such, or with some sauce, or wrap it first in foil or parchment. Even some soups are put in the oven - for example, classic onion soup, although just before serving.

But baking is the oldest and most famous method of cooking meat. The range of baked meat dishes is wide and varied. In our work, we did not even touch on a hundredth part of what can be prepared from meat by baking it.

List of used literature:

1. 100 best beef dishes / Compiled by G.S. Vydrevich. - M.: EKSMO, 2008. - 64 p.

2. 100 best pork dishes / Compiled by G.S. Vydrevich. - M.: EKSMO, 2008. - 64 p.

3. 100 best dishes of modern Russian cuisine / Compiled by G.S. Vydrevich. - M.: EKSMO, 2008. - 64 p.

4. Bogusheva V.I. Cooking technology. - Rostov n/d: Phoenix, 2007. - 374 p.

5. Concise Encyclopedia of Household Economy / Ed. Board: I.M. Terekhov (chief editor) and others - M.: Sov. Encyclopedia, 1984. - 576 p. with ill.

6. Cooking from A to Z. Spices, seasonings, sauces. // e-book http://bukivedy. ru/? p=410

7. Cooking: A reference guide/N.I. Guba, B.G. Lazarev. - K.: Vishcha school. Head publishing house, 1987. - 263 p.

8. Maslov L.A. Cooking. - M.: GITL., 1958. - 296 p.

9. Molokhovets E. Cooking and etiquette. // CD disc from the publishing house "Buka".

10. Molokhovets E. Russian table. - M.: EKSMO, 2008. - 224 p.

11. Morozov A.T. and others. Cooking for everyone. M.: Economics. 1998

12. Mokhovets E. Festive table. - M.: EKSMO, 2007. - 32 p.

13. Pokhlebkin V.V. National cuisines of our peoples. (Main directions, their history and features. Recipe) - 2nd ed. processed and additional - M.: Agropromizdat, 1991.608 p.

14. Festive table of Elena Mokhovets. - M.: EKSMO, 2008. - 224 p.

15. Radchenko L.A. Organization of production at public catering enterprises: Textbook / L.A. Radchenko. - Rostov n/d: Phoenix, 2006. - 352 p.

16. Recipes of the old innkeeper. - M. Citadel-trade, 2006. - 64 p.

17. Recipes of the old innkeeper. - M.: Citadel-trade., 2006. - 64 p.

18. Rodina T.G. Sensory analysis of food products. - M.: Academy, 2004. - 208 p.

19. Collection of recipes for dishes and culinary products: For public catering establishments / Author. - comp.: A.I. Zdobnov, V.A. Tsyganenko. - K.: Ariy Publishing House LLC, 2008. - 680 p.

20. Electronic book "Vinaigret" // www.vinegret. info

21. Electronic book "Cooking" // http://www.kylinar. net

Applications

TECHNICAL AND TECHNOLOGICAL MAP No. 1

Baked beef in onion sauce

APPLICATION AREA

1.1 This technical and technological map applies to “Baked beef in onion sauce”.

LIST OF RAW MATERIALS

2.1 To prepare beef in baked onion sauce, the following products are used:

Beef meat GOST 779-55

Potatoes GOST 7176-68

Milk GOST 13277-79, OST 40140-79

Eggs GOST 2531-01

Cheese GOST 7616-85

Parsley (dill) GOST 31554-00

Salt GOST 51574-2000

2.2 The raw materials used for preparing beef in baked onion sauce must comply with the requirements of regulatory documentation, have certificates and quality certificates.

RECIPE

3.1 Recipe for baked beef in onion sauce.

TECHNOLOGICAL PROCESS

4.1 Preparation of raw materials for the production of the dish “Baked Beef in Onion Sauce” is carried out in accordance with the collection of recipes and culinary products for public catering establishments 2008.

4.2 Wash the meat, add water, and boil. Add a little sauce to a greased portioned frying pan and add 1-2 pieces of boiled beef. Mashed potatoes are released from a pastry bag around the meat. Meat and potatoes are poured with sauce, sprinkled with grated cheese, sprinkled with fat and baked in the oven. Baking time 20 minutes, temperature - 250° C.

5.1. Served in the same pans in which they were baked. Before serving, decorate with greens.

appearance: the dish is covered with sauce baked until golden brown;

consistency: soft, tender, juicy;

color: crusts - golden;

taste and smell: pleasant, with a pronounced taste and smell of baked meat.

ROUTING

Name of dish: "Baked beef in onion sauce"

Product name	Norm per serving
Product name	Gross, g	Net, g	10	30	50
Beef meat	219	161	1,61	4,83	8,05
Potato	172	125	1,25	3,75	6,25
Milk	25	0,25	0,75	1.25
Eggs	1/8 pcs.	5	0,05	0,15	0,25
Cheese	5,4	5	0,05	0,15	0,25
Parsley dill)	4	4	0,04	0,12	0,2
Salt	4	4	0,04	0,12	0,2
Butter	5	5	0,05	0,15	0,25

Portion yield: 330 g.

Wash the meat, add water and boil. Add a little sauce to a greased portioned frying pan and add 1-2 pieces of boiled beef. Mashed potatoes are released from a pastry bag around the meat. Meat and potatoes are poured with sauce, sprinkled with grated cheese, sprinkled with fat and baked in the oven.

Quality requirements.

Appearance: the dish is covered with sauce baked until golden brown;

Consistency: soft, tender, juicy;

Taste, color, smell: pleasant, golden, with a pronounced taste and smell of baked meat.

Implementation time - 2 hours.

TECHNICAL AND TECHNOLOGICAL MAP No. 2

Pork baked with eggplant

APPLICATION AREA

1.1 This technical and technological map applies to “Pork baked with eggplant”.

LIST OF RAW MATERIALS

2.1 To prepare baked pork with eggplant, the following products are used:

Pork GOST 7724-77

Eggplant GOST 13907-68

Onions GOST 27166--86

Spices GOST 29053-91

Mayonnaise GOST 30004.1-93

Cheese GOST 7616-85

2.2 The raw materials used for the preparation of baked pork with eggplants must comply with the requirements of regulatory documentation, have certificates and quality certificates.

RECIPE

3.1 Recipe "Pork baked with eggplants."

TECHNOLOGICAL PROCESS

4.1 Preparation of raw materials for the production of the dish “Pork baked with eggplant” is carried out in accordance with the collection of recipes and culinary products for public catering establishments 2008.

4.2 Wash the eggplants, peel and cut into slices. Wash the meat and cut into slices. Peel the onion, wash and cut into rings. Grate the cheese on a coarse grater. Wash and chop the parsley.

Salt and pepper the meat and eggplants, place on a baking sheet greased with butter, put onion rings on top, pour in mayonnaise, sprinkle with grated cheese and bake in the oven until cooked. Baking time 30 minutes, temperature 250°C.

Place the finished casserole in a dish, sprinkle with parsley and serve.

REGISTRATION, SUBMITTING, SALES AND STORAGE

5.1. Served in portioned plates. Before serving, decorate with greens.

5.2. Serving temperature 75-80˚C.

5.3. Implementation time - 2 hours.

QUALITY AND SAFETY INDICATORS

6.1. Organoleptic characteristics of the dish:

appearance: a portioned piece of meat with a heap of vegetables baked under a crust of cheese;

consistency: soft, juicy;

color: golden crust of baked cheese;

taste and smell: characteristic of fried meat with vegetables, mayonnaise.

6.2. Physical and chemical indicators:

mass fraction of dry substances, % (not less) _______

mass fraction of fat, % (not less) _______

mass fraction of salt, % (not less) _______

6.3. Microbiological indicators:

the number of mesophilic aerobic and facultative aerobic microorganisms, CFU in 1 g of product, no more than 1x10;

bacteria of the coli group, not allowed in the product mass, g 0.1

caugulase-positive staphylococci, not allowed in the product mass, g 1.0

Proteus are not allowed in the product mass, g 0.1

pathogenic microorganisms, including salmonella, are not allowed in the product mass, 25 g.

FOOD AND ENERGY VALUE

ROUTING

Name of dish: "Pork baked with eggplant"

Portion yield: 330 g.

Description of the technological process

Wash the eggplants, peel and cut into slices. Wash the meat and cut into slices. Peel the onion, wash and cut into rings. Grate the cheese on a coarse grater. Wash and chop the parsley. Salt and pepper the meat and eggplants, place on a baking sheet greased with butter, put onion rings on top, pour in mayonnaise, sprinkle with grated cheese and bake in the oven until cooked. Place the finished casserole in a dish, sprinkle with parsley and serve.

Quality requirements

Appearance: a portioned piece of meat with a heap of vegetables baked under a crust of cheese;

Consistency: soft, juicy;

Color: golden crust of baked cheese;

Taste and smell: characteristic of fried meat with vegetables, mayonnaise.

Implementation time - 2 hours.

TECHNICAL AND TECHNOLOGICAL MAP No. 3

Pork in a frying pan

APPLICATION AREA

1.1 This technical and technological map applies to “Pork in a frying pan”.

LIST OF RAW MATERIALS

2.1 The following products are used to cook Pork in a frying pan:

Pork GOST 7724-77

Beer GOST R511174-98

Table salt GOST 51574-2000

Spices GOST 29053-91

2.2 The raw materials used for cooking pork in a frying pan must comply with the requirements of regulatory documentation, have certificates and quality certificates.

RECIPE

3.1 Recipe "Pork in a frying pan."

TECHNOLOGICAL PROCESS

4.1 Preparation of raw materials for the production of the “Pork in a frying pan” dish is carried out in accordance with the 2008 collection of recipes and culinary products for public catering establishments.

4.2 Fry the meat in vegetable oil. Place in a portioned frying pan. Salt and sprinkle with spices. Pour beer and bake in the oven. Baking time 15 minutes, temperature 250 °C. Before serving, add fries and garnish with baked vegetables.

REGISTRATION, SUBMITTING, SALES AND STORAGE

5.1. Served in portions in a frying pan.

5.2. Serving temperature 75-80˚C.

5.3. Implementation time - 2 hours.

QUALITY AND SAFETY INDICATORS

6.1. Organoleptic characteristics of the dish:

color: Golden.

6.2. Physical and chemical indicators:

mass fraction of dry substances, % (not less) _______

mass fraction of fat, % (not less) _______

mass fraction of salt, % (not less) _______

6.3. Microbiological indicators:

the number of mesophilic aerobic and facultative aerobic microorganisms, CFU in 1 g of product, no more than 1x10;

bacteria of the coli group, not allowed in the product mass, g 0.1

caugulase-positive staphylococci, not allowed in the product mass, g 1.0

Proteus are not allowed in the product mass, g 0.1

pathogenic microorganisms, including salmonella, are not allowed in the product mass, 25 g.

FOOD AND ENERGY VALUE

ROUTING

Name of dish: "Pork in a frying pan"

Serving yield: 163 g.

Description of the technological process

Fry the meat in vegetable oil. Place in a portioned frying pan. Salt and sprinkle with spices. Pour beer and bake in the oven. Before serving, add fries and garnish with baked vegetables.

Quality requirements

appearance: Portioned pieces of meat in a frying pan, next to them are fried French fries and fresh vegetables.

Consistency: Meat - juicy, soft, potatoes - soft, vegetables - crispy.

color: Golden.

taste and smell: Moderately salty, spicy, with the aroma of spices.

Implementation time - 2 hours.

TECHNICAL AND TECHNOLOGICAL MAP No. 4

Meat Fantasy

APPLICATION AREA

1.1 This technical and technological map applies to “Meat Fantasy”.

LIST OF RAW MATERIALS

2.1 The following products are used to prepare Fantasy Meat:

Pork GOST 7724-77

Sunflower oil TU 9141-002-42807343-99

Tomatoes GOST1725-85

Onions GOST 27166--86

Canned champignons TU 9167007-00562732-98

Mayonnaise GOST 30004.1-93

Cheese GOST 7616-85

Table salt GOST 51574-2000

Spices GOST 29053-91

2.2 The raw materials used for the preparation of “Fantasy Meat” must comply with the requirements of regulatory documentation, have certificates and quality certificates.

RECIPE

Recipe "Meat Fantasy".

TECHNOLOGICAL PROCESS

4.1 Preparation of raw materials for the production of the “Fantasy Meat” dish is carried out in accordance with the 2008 collection of recipes and culinary products for public catering establishments.

4.2 Cut the pork across the grain. Fry in vegetable oil. Peel the onion, cut it, sauté. Wash the tomatoes and cut into rings. Place meat, tomatoes, onions and champignons in a portioned frying pan. Spread with mayonnaise and sprinkle with cheese. Bake in the oven until done. Baking time 20 minutes, temperature 250 °C.

REGISTRATION, SUBMITTING, SALES AND STORAGE

5.1. Served in portioned pans. Before serving, decorate with herbs.

5.2. Serving temperature 75-80˚C.

5.3. Implementation time - 2 hours.

QUALITY AND SAFETY INDICATORS

6.1. Organoleptic characteristics of the dish:

6.2. Physical and chemical indicators:

mass fraction of dry substances, % (not less) _______

mass fraction of fat, % (not less) _______

mass fraction of salt, % (not less) _______

6.3. Microbiological indicators:

the number of mesophilic aerobic and facultative aerobic microorganisms, CFU in 1 g of product, no more than 1x10;

bacteria of the coli group, not allowed in the product mass, g 0.1

caugulase-positive staphylococci, not allowed in the product mass, g 1.0

Proteus are not allowed in the product mass, g 0.1

pathogenic microorganisms, including salmonella, are not allowed in the product mass, 25 g.

FOOD AND ENERGY VALUE

ROUTING

Name of dish: "Meat Fantasy"

Product name	Norm per serving		For the estimated number of portions of raw materials (kg) by net weight
Product name	Gross, g	Net, g	10	30	50
Pork meat	122	102	1,02	3,06	5,1
Spices	4	4	0,04	0,12	0,2
Sunflower oil	5	5	0,05	0,15	0,25
Tomatoes	21	20	0,2	0,6	1
Bulb onions	24	20	0,2	0,6	1
Canned champignons	14	10	0,1	0,3	0,5
Mayonnaise	10	10	0,1	0,3	0,5
Cheese	5,4	5	0,05	0,15	0,25
Table salt	4	4	0,04	0,12	0,2

Portion yield: 210 g.

Cut the pork across the grain. Fry in vegetable oil. Peel the onion, cut it, sauté. Wash the tomatoes and cut into rings. Place meat, tomatoes, onions and champignons in a portioned frying pan. Spread with mayonnaise and sprinkle with cheese. Bake in the oven until done.

Quality requirements.

Appearance: The dish is covered with mayonnaise, baked until golden brown.

Consistency: Soft, tender, juicy.

Color: Crusts - golden; cut meat is white with a grayish tint.

Taste and smell: Pleasant, quite spicy, with a pronounced taste and smell of meat baked with tomatoes, onions, cheese and mayonnaise.

Implementation time - 2 hours.

TECHNICAL AND TECHNOLOGICAL MAP No. 5

Moscow baked meat

APPLICATION AREA

1.1 This technical and technological map applies to “Meat baked in Moscow style”.

LIST OF RAW MATERIALS

2.1 The following products are used to prepare meat baked Moscow style:

Beef GOST 779-55

Onions GOST 27166--86

Table margarine TU 9142-002-01445000-97

Potatoes GOST 7176-68

Sour cream sauce TU 9222-009048779702-02

Cheese GOST 7616-85

Table salt GOST 51574-2000

Spices GOST 29053-91

2.2 The raw materials used for the preparation of “Moscow Baked Meat” must comply with the requirements of regulatory documentation, have certificates and quality certificates.

RECIPE

Recipe "Meat baked Moscow style".

TECHNOLOGICAL PROCESS

4.1 Preparation of raw materials for the production of the dish “Moscow Baked Meat” is carried out in accordance with the 2008 collection of recipes and culinary products for public catering establishments.

4.2 Raw peeled potatoes are cut into thin slices and fried. The prepared potatoes are placed in portioned frying pans or baking sheets, greased, the meat is placed on top in portions, salted, sprinkled with spices, poured with sour cream sauce, sprinkled with grated cheese, sprinkled with fat and baked. Baking time 30 minutes, temperature 250 °C. When leaving, sprinkle with herbs.

REGISTRATION, SUBMITTING, SALES AND STORAGE

5.1. Served in portioned pans or portioned plates. Before serving, decorate with herbs.

5.2. Serving temperature 75-80˚C.

5.3. Implementation time - 2 hours.

QUALITY AND SAFETY INDICATORS

6.1. Organoleptic characteristics of the dish:

Consistency: Soft, tender, juicy.

Color: Crusts - golden.

6.2. Physical and chemical indicators:

mass fraction of dry substances, % (not less) _______

mass fraction of fat, % (not less) _______

mass fraction of salt, % (not less) _______

6.3. Microbiological indicators:

the number of mesophilic aerobic and facultative aerobic microorganisms, CFU in 1 g of product, no more than 1x10;

bacteria of the coli group, not allowed in the product mass, g 0.1

caugulase-positive staphylococci, not allowed in the product mass, g 1.0

Proteus are not allowed in the product mass, g 0.1

pathogenic microorganisms, including salmonella, are not allowed in the product mass, 25 g.

FOOD AND ENERGY VALUE

ROUTING

Name of dish: "Meat baked Moscow style"

Serving yield: 387 g.

Description of the technological process

Quality requirements

Appearance: The dish is covered with sauce, baked until golden brown.

Consistency: Soft, tender, juicy.

Color: Crusts - golden.

Taste and smell: Pleasant, with a pronounced taste and smell of meat baked with potatoes, onions, and cheese.

Implementation time - 2 hours.

Calculation of the chemical composition and energy value of dishes.

Products	Quantity grams	Squirrels		Fats		Carbohydrates		Energy value, kcal
Products	Quantity grams	In 100 g	In the product	In 100 g	In the product	In 100 g	In the product	Energy value, kcal
Baked beef in onion sauce								529,71
Beef meat	161	18,5	29,79	16	25,76	-	-
Potato	125	2	2,5	0,4	0,5	18,1	22,63
Milk	25	3,2	0,8	3,6	0,9	4,8	1,2
Eggs	5	12,7	0,64	11,05	0,55	0,7	0,04
Cheese	5	23	1,15	29	1,45	-	-
Parsley dill)	4	3,7	0,15	0,4	0,02	8	0,32
Butter	5	0,5	0,03	82,5	4,13	0,8	0,04
Pork baked with eggplant								689,5
Pork meat	147	20	29,4	24,2	35,57	-	-
Eggplant	100	1,2	1,2	0,1	0,1	6,9	6,9
Bulb onions	40	1,4	0,56	-	-	9,1	3,64
Mayonnaise	20	2,8	0,56	67	13,4	2,6	0,52
Cheese	10	23	2,3	29	2,9	-	-
Butter	5	0,5	0,03	82,5	4,13	0,8	0,04
Pork in a frying pan								462,39
Pork meat	129	20	25,8	24,2	31, 19	-	-
Beer	30	0,6	0,18	10	3	4,8	1,44
Sunflower oil	5	-	-	99,9	5	-	-
Meat Fantasy								459,11
Pork meat	102	20	20,4	24,2	24,68	-	-
Sunflower oil	5	-	-	99,9	5	-	-
Tomatoes	20	4,8	0,96	-	-	20,1	4,02
Bulb onions	20	1,4	0,28	-	-	9,1	1,82
Canned champignons	10	0,9	0,09	-	-	4	0,4
Mayonnaise	10	2,8	0,28	67	6,7	2,6	0,26
Cheese	5	23	1,15	29	1,45	-	-
Moscow baked meat								652,79
Beef	156	18,5	28,86	16	24,96	-	-
Onion	15	1,4	0,21	-	-	9,1	1,37
Margarine	3	0,5	0,02	82	2,46	1	0,03
Potato	120	2	2,4	0,4	0,48	18,1	21,72
Cheese	5	23	1,15	29	1,45	-	-
Sour cream sauce	80	7	5,6	7	5,6	29	23,2

Calculation of energy value. Baked beef in onion sauce:

B (33.25x4) + F (33.31x9) + U (24.23x4) = 133 + 299.79 + 96.92 = 529.71 kcal

529.71x4.18=2214.19 kJ

B (34.05x4) + F (56.1x9) + U (11.1x4) = 140.2 + 504.9 + 44.4 = 689.5 kcal

689.5x4.18=2882.1 kJ

Pork baked with eggplant:

B (25.98x4) + F (39, 19x9) + U (1.44x4) = 103.92 + 352.71 + 5.76 = 462.39 kcal

462.39 x4.18=1932.79 kJ

Meat Fantasy:

B (23.16 x4) + F (37.83 x9) + U (6.5 x4) = 92.64 + 340.47 + 26 = 459.11 kcal

459.11 x4.18=1919.08 kJ

Moscow baked meat:

B (38.24x4) + F (34.95x9) + U (46.32x4) = 152.96 + 314.55 + 185.28 = 652.79 kcal, 652.79 x 4.18 = 2728.66 kJ

Technology system

meat	potato	sour cream sauce

	wash

boil	clear

		slice
slice
cheese	rub	place in a portion pan

bake

decorate with greenery

innings

Technology system

eggplant

meat

onion

clean

Rinse

clear

Technology system

pork	bulb onions	tomatoes	mayonnaise

		clean	wash

	cut	cut	cut
sauté	Champignon
fry
cheese	rub	place in a portion pan

bake

decorate with greenery

innings

Technology system

meat	potato	sour cream sauce

	wash

boil	clear

	slice
slice
cheese	rub	place in a portion pan

bake

decorate with greenery

innings

Cooking technology

Entrecote is cut from a thin or thick edge, one piece per 1.5 cm thick portion, beaten, tendons trimmed, sprinkled with salt and pepper. The prepared semi-finished product is placed in a frying pan heated with fat and fried for 10-12 minutes until cooked.

Vacation:

French fries are placed on a portioned dish, entrecote and parsley are placed next to it. Entrecote is poured with meat juice, a piece of green butter is placed on top.

Quality requirements

Appearance – crispy crust on the surface, side dish next to it, a piece of green butter on top

Consistency – semi-sweet

Taste – moderately salty, typical of fried beef

Color – light brown

The smell is characteristic of fried beef

Serving temperature: 85-90C

Deep fried potatoes

(2nd option)

Recipe No. 692, column 2, Collection of dish recipes 1999

Cooking technology

Potatoes are cut into cubes, washed and dried well. Place prepared potatoes into fat heated to 170-180C and fry until golden brown and cooked. Frying time depends on the temperature of the fryer and the shape of the cut.

Remove the finished potatoes, allow the fat to drain (place in a colander), sprinkle with fine salt and shake.

Technological map No. 2

Name of dish: Rump steak

Recipe 575, column 3, Collection of dish recipes 1999

Cooking technology

From the thick and thin edges, the upper and inner parts of the hind leg, cut into portions 1.5-2 cm thick, beat, trim the tendons, sprinkle with salt, pepper, moisten in lezone, bread in red breading, giving shape.

The prepared semi-finished product is placed in a frying pan heated with fat, fried for two

sides and bring to readiness in the oven.

Place the side dish on a portion plate, place the rump steak next to it, pour melted butter over it

Quality requirements

Appearance – there is a crispy crust on the surface, crackers cover the product in a continuous layer, a side dish is placed on the side, poured with melted butter

Consistency – soft meat, crispy crust

Taste – moderately salty, typical of beef fried in breadcrumbs

Color – from golden to light brown

The smell is characteristic of beef fried in breadcrumbs.

Serving temperature: 85-90C

Technological map No. 3

Name of dish: Roast meat

Recipe 588, column 3, collection of dish recipes 1999

Product Name	For 1 serving	Serves 2
Gross	Net	Gross	Net
Beef (side or outer hind leg)
Or pork (shoulder, neck)
Animal fat
Potato
Carrot
Bulb onions
Tomato puree
Wheat flour
Mass of Stew Beef or Pork	- -
Lots of sauce and vegetables	-
Yield: beef pork	- -

Cooking technology

Cut portions 1.5-2 cm thick from the side and outer pieces of the hind leg, beat them, trim the tendons. The semi-finished product is sprinkled with salt and pepper, fried, placed in one row in a bowl, filled with broth or water, tomato puree is added and simmered until fully cooked. After this, the broth is drained, the diluted sauté is introduced into it and the sauce is boiled.

In the bowl where the meat was stewed, add fried potatoes, sautéed vegetables (carrots, onions), cut into slices, peppercorns, and bay leaves. Pour in the prepared sauce and simmer until done.

Vacation: When vacationing, put meat in the lamb along with vegetables, sprinkle with chopped herbs. In order to improve the taste and aroma of dishes, it is recommended to cook in portioned pots, tightly closed with lids.

Quality requirements

Appearance – The meat is cut into one portion across the grain; vegetables that have retained their shape and are not overcooked

Consistency – soft, juicy

Taste – vegetables and spices

Smell: vegetables and spices

Serving temperature6 65C

Technological map No. 4

Name of dish: Zrazy chops

Recipe 559, column 3, collection of dish recipes 1999

Product Name	For 1 serving	Serves 2
Gross	Net	Gross	Net
Beef (side and outer thigh pieces)
or pork
For minced meat:
Bulb onions

Weight of sautéed onions	-		-
Eggs	¼ piece		½ piece
Crackers
Parsley (greens)
Weight of minced meat	-
Weight of semi-finished product	-		-
Rendered food fat
Mass of stewed zraz	-		-	-
Tomato puree
Wheat flour
Bulb onions
Carrot
Mass of sauce	-		-	-
Side dish No. 694: Mashed potatoes	-
Exit	-

Cooking technology

Cut portions 1-1.5 cm thick from the side and outer pieces of the hip part, beat them, put minced meat in the middle, roll them into small sausages and tie them with thread or twine.

For minced meat: sautéed onions are combined with chopped boiled eggs, parsley, ground breadcrumbs, add salt and pepper and mix

Prepared zrazy are sprinkled with salt and pepper, fried, placed in a saucepan or deep baking sheet, poured with hot broth or water, tomato puree is added and simmered for about 1 hour.

Then the zrazy is taken out. The broth is filtered, diluted red sauté, sautéed tomato puree and vegetables (onions, carrots) are added, boiled for 15-20 minutes and filtered. Zrazy is poured with prepared red sauce, peppercorns and bay leaves are added and simmered for 30-35 minutes at a low boil.

Holiday: when holidaying, put a side dish on a portioned plate - mashed potatoes, next to them are 2 pieces of zrazy per serving, pour over red sauce

Quality requirements

Consistency – soft, juicy

Taste - meat and minced meat

Color – from dark red to brown

Smell: stewed meat

Kidneys fried with tomatoes or lemon juice rich in vitamins and minerals such as: vitamin A - 33.3%, vitamin B1 - 26.7%, vitamin B2 - 111.1%, vitamin B12 - 86.7%, vitamin PP - 41.9%, potassium - 15.9%, phosphorus - 38.2%, iron - 49.4%, cobalt - 36%, copper - 20.2%, molybdenum - 12.3%

Benefits of Fried kidneys with tomatoes or lemon juice

Vitamin A responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic substances, as well as the metabolism of branched amino acids. A lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
Vitamin B2 participates in redox reactions, helps to increase the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by impaired condition of the skin, mucous membranes, and impaired light and twilight vision.
Vitamin B12 plays an important role in the metabolism and transformation of amino acids. Folate and vitamin B12 are interconnected vitamins that are involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of conducting nerve impulses and regulating pressure.
Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
Iron is part of proteins of various functions, including enzymes. Participates in the transport of electrons and oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, and atrophic gastritis.
Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
Copper is part of enzymes that have redox activity and are involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia.
Molybdenum is a cofactor for many enzymes that ensure the metabolism of sulfur-containing amino acids, purines and pyrimidines.

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You can see a complete guide to the most useful products in the appendix.

Hot appetizers differ from hot dishes in being lighter in weight and serving methods. They are served in portioned frying pans with handles (in brackets) and small saucepans with a long handle (in cocotte makers).

Hot snacks are included in the menu after cold ones.

Fish baked in shells (chill).

To small pieces of poached fillet of small-bone fish (pike-perch), add champignons, crabs or crayfish tails poached in oil, and season with steam sauce. The resulting mass is placed in a heap on a natural or metal shell, poured with a medium-thick milk sauce, sprinkled with grated cheese, poured with butter and baked, served in the shell.

Buds in Madeira (saute). Sliced, fried kidneys are placed in a portioned frying pan, poured with red sauce and wine, boiled mushrooms are added, brought to a boil, and served in a shell on a pie plate with a napkin.

Mushrooms in sour cream. Porcini mushrooms or champignons are fried with butter, placed in cocotte makers, poured with sour cream sauce, brought to a boil, and served sprinkled with herbs.

Sausages in tomato. Remove the casing from the sausages, cut them into pieces, pour red sauce or red sauce with Madeira, bring to a boil and serve in a crumble.

Meatballs in sauce. The meatballs are prepared, fried, placed in a portioned frying pan or kronschel, poured with red sauce with vegetables, brought to a boil and sprinkled with chopped herbs.

Quality requirements. Decor. Conditions and terms of implementation

Quality requirements. All hot snacks have a serving temperature of 60 - 65 C. The taste and color must correspond to this type of product. Signs of spoilage and foreign odors are not allowed. The output must be normal.

Gastronomic fish products must be well cut, cleaned, there should be no fingerprints on the surface of salmon, chum salmon, herring - well cleaned, without a dark film inside.

Each type of prepared product for decorating salads can be stored in the cold for no more than 12 hours, seasoned salads from boiled vegetables - 30 minutes, salads from raw vegetables are not stored.

Jellies are stored for 12 hours, pates for 6 hours, stuffed fish for 24 hours, jellied fish and chopped herring for 24 hours, butter in portions for 6 hours.

Features of preparing vegetable dishes for dietary nutrition

Meals according to specially developed rations (diets) are called dietary (meals in rest homes, sanatoriums, canteens of vocational schools, etc.). Its varieties are therapeutic and therapeutic-prophylactic nutrition. Often, therapeutic nutrition is called dietary, and the catering establishments in which it is organized are called dietary canteens. Medical nutrition is also organized in regular canteens at industrial enterprises, institutions and educational institutions. For this purpose, at least 20% of the seats are allocated in canteens of industrial enterprises, 10 in student canteens, and 5% in urban canteens.

Medical (dietary) nutrition. Nutrition for sick and recovering people is organized according to special diets. Nutrition in this case is equated to therapeutic methods of treatment and contributes to the rapid recovery of the patient. For most diseases, any medication gives a positive effect only in combination with proper nutrition under the supervision of medical personnel.

Basic techniques for preparing medical nutrition dishes

Therapeutic nutrition is based on the general principles of rational nutrition and should be complete, except for certain restrictions due to the characteristics of the disease. Cooking food for patients is carried out according to the rules of rational technology, but has a number of features determined by medical recommendations.

These features come down to a special set of products for each therapeutic diet, providing gentle diets, using special processing techniques that reduce the content of certain substances (sugars, purine bases, etc.), limiting salt and spices in many diets, increasing vitamin dish activity, etc.

Limitation of the range of products for medical nutrition dishes. When preparing dishes for all diets, the following products are used: wheat bread from premium, 1st, 2nd grade flour (except for diet No. 9) yesterday’s baking; butter and ghee, vegetable fats (olive, corn, sunflower oil); lean beef; chicken, rabbit and lean fish (cod, pike perch, perch, navaga, pike); cereals and pasta; milk, kefir, yogurt, low-sour cottage cheese; vegetables with some restrictions depending on the nature of the diet.

When preparing dishes for all diets, the use of smoked sausages, canned snack foods, fatty meat of geese, ducks, fatty fish, combined fats, beef, pork and lamb lard, black bread, and cakes with cream is prohibited. In addition to these general recommendations for a set of products for therapeutic nutrition, there are a number of restrictions due to the characteristics of each diet.

Gentle regimens in clinical nutrition. Technological processing of products for medical nutrition dishes should provide so-called gentle regimes. They are based on excluding from the diet or limiting irritants that can negatively affect the functioning of a particular organ. Sparing is distinguished between mechanical, chemical and thermal.

Mechanical sparing It is usually used in the preparation of dishes for people suffering from peptic ulcers and when the masticatory apparatus is damaged. In these cases, food is prepared pureed or chopped (mashed soups, chopped products, jelly, etc.). To avoid the formation of coarse crusts on the products, they are not fried, but boiled in water or steamed and simmered; products containing coarse fiber and raw vegetables are excluded.

Chemical sparing is that strong irritants of certain parts of the digestive tract and its glands are excluded from the diet: strong broths, mushroom decoctions, sour sauces and seasonings, spicy foods. Frying is not allowed, since this processing method produces products of pyrogenetic decomposition of proteins, fats, carbohydrates, melanoidins and other products that irritate the digestive tract. Particularly harmful in this case are the products of fat oxidation and acrolein formed during frying.

Thermal sparing is that the temperature of hot dishes is reduced to 60-65°, and cold dishes are served at a temperature not lower than 10-12°.

Limiting the content of certain chemicals in medical foods is used quite often. Usually the technologist is tasked with limiting the content of extractives, purine bases, cholesterol, and sugars. This is achieved by a special set of products and special techniques for their culinary processing.

To reduce the carbohydrate content, the amount of sugar, honey, cereals, pasta, legumes, bread, fruits and vegetables containing a lot of sugar and starch in the diet is limited, or the latter are subjected to special culinary processing; So, carrots, beets, potatoes are finely chopped and washed many times with cold water.

Features of cooking technology for various diets

In medical nutrition canteens, the following therapeutic diets are usually provided: No. 1, 2, 5, 7/10 and 9.

Diet No. 1. Prescribed for gastric and duodenal ulcers, chronic gastritis with preserved or increased secretion.

When preparing dishes, it is prohibited to use meat, fish and mushroom broths and canned vegetable broths, vegetables rich in essential oils and glucosides (radish, radish, parsley, celery, onions) and coarse fiber (cucumbers, legumes, cabbage); berries, fruits that are sour and contain a lot of fiber (apricots, grapes, plums), dry, unpureed fruits (prunes, raisins, wine berries); salted and fermented foods, pastry, pies.

When preparing dishes, all types of care are used - mechanical, chemical and thermal. For the purpose of mechanical sparing, soups are prepared pureed (puree) or mucous. It is allowed to prepare soups with finely chopped, well-cooked products, vermicelli, and noodles. Vegetables for soups are not sautéed.

Second courses are prepared boiled and mashed to avoid the formation of a rough crust on their surface. The meat is carefully lived, and the skin of the fish is removed. Most dishes made from these products are prepared minced (cutlets, meatballs, steamed puddings). Boiled dumplings (fish, chicken) are widely used. Eggs are boiled soft-boiled or steamed omelettes and soufflés are prepared from them. Vegetable dishes are also prepared pureed (mashed potatoes, carrots, beets, puddings, soufflés). Boiled vegetables containing little fiber, such as carrots, beets, pumpkin, zucchini, and cauliflower, are also used. White cabbage is not used because it contains a lot of coarse fiber.

Cereal dishes are prepared in the form of pureed or well-cooked liquid and viscous porridges. You can also use boiled finely chopped pasta and steam puddings made from it.

To ensure chemical sparing, products with a pungent taste are excluded, spices, strong broths, and flour is not sautéed. Therefore, soups are cooked vegetarian, sauces are prepared without broth and tomato puree. Sauces are often replaced with butter and sour cream. Kissels, jellies and mousses are prepared from non-acidic berries. Fruits for compotes are wiped.

Diet No. 2. Prescribed for gastritis; with insufficient secretion and acidity, with chronic intestinal diseases (colitis). Products with coarse fiber, rich pies, very sour berries and fruits, pickled and salted foods are excluded from the diet.

Technological processing of products for this diet should ensure mechanical sparing of the digestive tract, and mild chemical irritants are allowed. Therefore, all the requirements for technological methods that ensure mechanical gentleness in the preparation of dishes for diet No. 1 are also met for diet No. 2. However, in this case, less stringent requirements are imposed on chemical sparing: in addition to cooking and poaching, frying and baking of products is allowed, but without breading. You can use soaked herring, meat and fish broths, mushroom and vegetable broths to prepare soups. They prepare borscht, cabbage soup from fresh cabbage and beetroot soup, but with finely chopped vegetables and without sautéing them. Mild sauces are used (sour cream, white with lemon juice, milk, mushroom broth, but without mushrooms).

Diet No. 5. Prescribed for liver disease, gall bladder and other diseases accompanied by dysfunction of the liver and gall bladder. Coffee, cocoa, meat, fish and mushroom broths, sorrel, rhubarb, garlic, radishes, legumes, cereals, mushrooms, pickled and salted foods are excluded from the diet.

When preparing dishes for diet No. 5, mechanical sparing is not essential. There are special requirements for heat treatment - it is necessary to limit the use of animal fats as much as possible and exclude the products of their thermal decomposition. Therefore, only butter and vegetable fats are used without heat treatment. For this purpose, dishes are prepared boiled and baked, and vegetables are also consumed raw. Avoid sautéing flour and vegetables. The decrease in fat content is compensated by the increased carbohydrate content. It is necessary to reduce the content of cholesterol and nitrogenous extractive substances (creatine, creatinine, purine bases, etc.) in them. The first limitation is achieved by excluding foods rich in cholesterol - eggs, animal fats, brain dishes, etc.

Reducing the content of nitrogenous extractive substances is achieved in the following ways: exclude broths (meat, fish, mushroom) when making soups and sauces; meat and fish for preparing dishes are pre-boiled;

With this diet, it is necessary to reduce the content of glucosides and essential oils in dishes by excluding garlic, radish, and radish from the recipes; The onion is first boiled and then added to dishes. These restrictions also determine the set of dishes for diet No. 5.

Dishes made from pureed cottage cheese are widely used (steam puddings, casseroles, etc.); include dairy and lactic acid products; eggs are used only for preparing culinary products; they use large quantities of porridge (oatmeal, rolled oatmeal, buckwheat) and baked dishes made from them, pasta; and casseroles made from them with raisins, dried apricots, etc.; prepare salads from raw vegetables, baked and boiled vegetables (except for mushrooms, sorrel and spinach).

The range of soups can be very wide: vegetarian borscht, cabbage soup, beetroot soup, dairy, vegetable, fruit soups, etc.

Meat and fish dishes are prepared boiled (boiled beef and veal, boiled pike perch, etc.), steamed (beef balls, chicken fillets, veal); sauces are used in milk, sour cream, sweet (fruit and berry), white sauces on vegetable broths; sweet dishes are prepared in the form of jelly, compotes, mousses from berries and fruits of all types, except very sour ones.

Diets No. 7/10. For kidney diseases, diet No. 7 is prescribed, and for cardiovascular diseases - No. 10. The requirements for the set of products and their technological processing in the preparation of dishes for these diets have much in common; The amount of salt is sharply limited, meat, fish and mushroom broths and sauces, foods rich in cholesterol, salted and fermented foods, legumes, spinach, sorrel, strong teas, coffee, cocoa and chocolate are excluded. For kidney disease, the menu should include foods containing lipotropic substances - cottage cheese, milk and lactic acid products - and those that have a diuretic effect - pumpkin, zucchini, cucumbers, beets, prunes, etc. Food is prepared without salt, and salt is provided with the permission of a doctor (2-4 g per day). Spices, onions, celery mustard, horseradish, dill, and garlic cannot be used.

For cardiovascular diseases, the amount of salt is limited, but not as strictly as with diet No. 7. The amount of liquid is also limited. Preparing dishes for this diet poses a number of technological difficulties. A sharp restriction of salt makes dishes tasteless and reduces appetite. Therefore, it is necessary to prepare dishes in which the absence of salt is less noticeable. The limitation of nitrogenous extractive substances is achieved by the same technological methods that are used in the preparation of dishes for diet No. 5. The same requirements apply to heat treatment methods: boiled, baked or fried dishes are prepared from boiled products (meat, poultry). To limit fluid, reduce the serving size of soups, the number of drinks, etc.

The absence of salt is less noticeable in dishes such as borscht and beetroot soup, which have a sweet and sour taste, fruit and milk soups, milk, sour cream, vegetable sauces with citric acid.

In cereal and pasta casseroles and puddings with dried apricots and raisins, the amount of salt can be minimized without compromising the taste. Cereal cutlets and meatballs are prepared with fruit and berry sauces.

Diet No. 9. Prescribed for diabetes mellitus. The success of treatment mainly depends on the quantity and quality of food, the technology of its preparation and diet. The amount of carbohydrates in the menu of this diet is strictly regulated, and therefore a special set of products is recommended for it.

Meals for diabetes should be as fractional as possible (5-6 times).

In patients with diabetes, liver function is often impaired, so lipotropic substances must be included in the diet: meat, fish, cottage cheese, oatmeal and buckwheat. You should exclude dishes from foods rich in cholesterol (liver, brains, etc.). It is necessary to include in the diet dishes rich in vitamins B and C, mineral salts (from bran, yeast, rosehip infusions, etc.).

Sweets are also excluded - candies, chocolate, confectionery, baked goods, jam, honey, ice cream, dried fruits, and sugar is allowed only in limited quantities as directed by a doctor. You cannot use hot, spicy, smoked and salty snacks and dishes, pepper, mustard, grapes, bananas, raisins. Sour cream and cream are limited.

Mechanical sparing is not required with diet No. 9, so chopping of products is not necessary. Dishes are prepared boiled, and fried ones are included in the menu only once a week, and in case of concomitant liver diseases they are excluded completely.

Dishes and side dishes from cereals, legumes and pasta containing a lot of carbohydrates are limited taking into account the above standards. Bread and bread products are consumed mainly from rye flour or bran.

The soups are prepared vegetarian: vegetable, borscht, pickles, and only once a week you can prepare vegetable soup in weak meat broth. When making sweet dishes, sugar substitutes are used - xylitol, sorbitol and saccharin. Sorbitol in its chemical composition is a hexahydric alcohol, its sweetness is less than that of sucrose, it is well absorbed by the body. Xylitol is almost equal in sweetness to sucrose. These sweet substances, which are not carbohydrates, can be successfully used in the preparation of any sweet dishes for diet No. 9.

When using saccharin, it is first dissolved in hot water - 1 g per 1 liter of water. Take the same amount of this solution as provided in the sugar recipe, i.e. 1 g of sugar replaces 1 g of saccharin solution.

Quality requirements for kidneys fried with tomato. Technological process of preparing and dispensing dishes from cutlet mass. Culinary cutting and deboning of pork half carcass

Similar documents

Introduction

. The importance of meat in the human diet

Preliminary preparation of meat for baking

3. Technological process and range of baked meat dishes

3.1 Dishes made from baked meat in portions

3.2 Dishes made from meat baked in small pieces

4. Principles for selecting side dishes for baked dishes

5. Using sauces to prepare baked dishes

6. Quality requirements and rules for preparing baked dishes

Conclusion

List of used literature:

Applications

Benefits of Fried kidneys with tomatoes or lemon juice

Features of preparing vegetable dishes for dietary nutrition