Beef Stroganoff quality requirements. Technology for preparing beef stroganoff. Kitchen utensils and containers

Beef Stroganoff. The meat is cut into cubes 30-40 mm long, placed in a well-heated frying pan, sprinkled with salt, pepper and quickly fried for 3-5 minutes, while the meat is stirred. Combine the fried meat with sautéed onions, pour in sour cream sauce, add “Yuzhny” sauce and bring to a boil.

When holidaying, beef stroganoff is placed in a lamb or on portioned frying pan, sprinkle with chopped parsley, serve fried boiled potatoes separately in a ram. When preparing a dish, release it in large quantities on a plate. Boiled, fried, French fries are used as a side dish.

3.Dish preparation technology: “Sour cream sauce”

Prepare white dry or fatty sauté and dilute it with hot broth. Bring the sour cream to a boil, combine with the resulting white sauce, stir, season with salt (pepper for some dishes) and boil for 3-5 minutes. The sauce is filtered, brought to a boil and sprinkled with butter. Served with meat, fish, vegetable, cottage cheese dishes, and used to prepare derivative sauces.

Sour cream sauce (natural). Mix the white fat sauté with boiling sour cream, add salt, and cook for 5-7 minutes. The finished sauce is filtered and brought to a boil.

Sour cream sauce with tomato. Prepare sour cream sauce and combine with tomato puree boiled down to half volume, stir, add salt and ground pepper, and bring to a boil. The sauce is used to prepare stuffed vegetable dishes and meatballs.

Sour cream sauce with onions. The onions are cut into thin strips and sautéed until softened, but so that the onions do not have crispy crusts. Prepare sour cream sauce, add prepared onions to it, boil for 7-10 minutes, add salt, “Ketchup” and bring to a boil, stirring continuously. The sauce is served with cutlets, langet, beef stroganoff, meatballs, liver and other meat dishes.

This sauce can also be prepared with the addition of sautéed tomatoes and used with meatballs, cabbage rolls and other dishes.

Sour cream sauce with horseradish. Horseradish root is finely grated and sauteed in butter, stirring, add 9% vinegar, bay leaf, peppercorns and boil for no more than 5 minutes to flavor the horseradish. Prepare sour cream sauce. Prepared horseradish is introduced into it, having previously removed the bay leaf and peppercorns, salt and brought to a boil. Sour cream sauce with horseradish served with boiled beef, tongue, ham, roll, used for baking meat dishes.

Ticket number 20

1.Dish preparation technology: “Fish meatballs”

Fish meatballs. Meatballs are prepared in the form of balls, 3-4 pieces per serving, placed on a baking sheet, fried in the main way on both sides, poured with tomato or sour cream sauce and simmered for 10-15 minutes. This dish can be prepared by replacing bread with steamed rice, as well as baked.

When serving, boiled potatoes or rice and mashed potatoes are placed on a heated plate; ready-made meatballs are placed next to them, which are poured over with the sauce used for stewing. The side dish is poured with oil, the dish is sprinkled with chopped herbs.

TECHNOLOGICAL CARD No. 07013

Boiled beef stroganoff in sour cream and milk sauce

Product name
Product name	Gross weight, g	Net weight, g
or

Weight of boiled beef:
or Fresh table carrots

UHT milk enriched with DP
Wheat flour 1st grade
Sour cream 15%
Butter
Sauce weight:
Weight of semi-finished product:
Parsley (greens)
Exit:

Nutrients, g
		Carbohydrates

Minerals, mg

Vitamins, mg

Cooking technology: carrots and parsley are washed under running water for at least 5 minutes. The prepared beef is washed, cut into pieces with a net weight of 1-1.5 kg, 8 cm thick, placed in hot water, brought to a boil, the foam formed on the surface is removed, iodized table salt is added (1/2 of the recipe norm), boiled in a sealed container at a low simmer until done. The boiled meat is cooled and cut into cubes. A sauce is prepared from milk, dried flour and sour cream. Place the prepared meat in a saucepan, add salt (1/2 of the recipe norm), peeled boiled grated carrots, butter and sauce, mix and cook at low boil for 10-15 minutes. At the end of the stewing, add chopped parsley.

Serving temperature: 65±5°С.

Implementation period:

TECHNOLOGICAL CARD No. 07014

Boiled meat goulash

Product name	Product consumption rate for 1 serving with a net weight of 100 g
Product name	Gross weight, g	Net weight, g
Beef DP large piece chilled (tenderloin or thigh) or Beef DP large piece (hip part) frozen
Drinking water (for cooking broth)
Weight of boiled beef:
Fortified salt with reduced sodium content
Fresh peeled semi-finished onions or Fresh onions
Peeled semi-finished table carrots or Fresh table carrots
Tomato paste
Butter
Wheat flour 1st grade
Meat broth
Sauce weight:
Parsley (greens)
Exit:

100 grams of this dish contains:

Nutrients, g
		Carbohydrates

Minerals, mg

Vitamins, mg

Cooking technology: vegetables and parsley are washed with running water for 5 minutes. The prepared meat is cut into pieces with a net weight of 1-1.5 kg, 8 cm thick, placed in hot water, brought to a boil, the foam formed on the surface is removed, salt is added (1/2 of the recipe norm), boiled in a sealed container at low boil until done. The finished boiled meat is cooled and cut into cubes (3-4 pieces per serving). Peeled carrots and onions are cut into small strips and simmered in a small amount of broth with the addition of butter for 5-10 minutes. A sauce is prepared from dried wheat flour, tomato paste and broth.

Place boiled meat cut into cubes in a bowl, add poached carrots and onions, salt (1/2 part of the recipe), add sauce, mix and simmer in a sealed container at low boil for 10-20 minutes.

The goulash is released along with the sauce in which it was stewed. Add parsley at the end of cooking the goulash and bring to a boil.

Serving temperature: 65±5°С.

Implementation period: no more than 2 hours from the moment of preparation.

OPERATION No. 1. Organization of the workplace.

The production table must be level and not wobble. Cutting boards are placed in front of you. They select dishes, equipment, tools, and install scales. Products are placed to the left of the board, and equipment is placed to the right of you.

OPERATION No. 2. Preparation of semi-finished meat products for beef stroganoff Meat cut into wide pieces is beaten to a thickness of 5-8 mm and cut into cubes 30-40 mm long, weighing 5-7 g.

OPERATION No. 3 Preparation of products. Boil and peel the potatoes boiled in their skins and cut into slices. The onions are peeled, cut into strips and sautéed in fat.

OPERATION No. 4. Preparation of sour cream sauce with tomato. Prepare sour cream sauce, add sautéed tomato puree.

OPERATION No. 5 Frying meat. Sprinkle the sliced meat with salt. Pepper, place in a frying pan heated with fat and fry for about 2 minutes, add sautéed onions, tomato puree, pour sour cream sauce and warm up for 2-3 minutes.

OPERATION No. 6 Preparation of the side dish Fried potatoes (from boiled) No. 695 Sat. rec., 2011. Place prepared boiled potatoes in a frying pan with heated fat and fry until golden brown, salt.

Side dishes: boiled potatoes, fried potatoes (from raw), deep-fried potatoes, potato croquettes.

OPERATION No. 7 Serving the dish.

Requirements for the quality of dishes from fried meat

The meat should be juicy, soft, moderately salty, the taste and smell characteristic of this type of meat, the product without breaking its shape. Foreign taste and smell are not allowed fresh meat, pink color on the cut, tendons and rough connective tissue. The surface of the meat is covered with an evenly fried crust: pork is golden brown, beef is brown. Dark brown crust color is not allowed.

Breaded portions should have a light brown to brown crust. Dark brown color, loose (soaked) breading, and sour taste from breading are not allowed.

Beef stroganoff tastes and smells with the aroma of sour cream and sautéed onions. The color is from gray to light brown, the consistency of the sauce is homogeneous, the meat is soft.

Natural portioned and small pieces of meat are subjected to heat treatment before release.

Breaded portioned meals can be stored for no more than 30 minutes.

Submission rules

The steak is placed on a heated oval dish, a side dish is placed, and the “juice” is added.

Natural splint – watered butter and meat juice is added to the side, a side dish is placed next to the meat on both sides.

Beef stroganoff is served in a portioned frying pan, sprinkled with herbs. Fried potatoes are served separately.

Caucasian-style shashlik is placed on an oval dish, a side dish is placed next to it - coarsely chopped onion, fresh tomatoes, cucumbers. Eggplants, pickled onions. Crushed barberry is served at the outlet, and “Shashlychny” ketchup is served in a gravy boat.

This is interesting

When frying meat in ovens, kebab ovens, on grates and in devices with infrared (IR) radiation, the products turn out juicier and more tasty than when frying in frying pans. This is due to the fact that IR rays quickly heat the surface of products. They create a large temperature gradient and intense moisture transfer.

Introduction

1. The nutritional value of the dish

2. Description of preparation

5. Organization of the workshop

6. Workshop equipment

Used Books

dish meat beef stroganoff technological

Introduction

Beefstromganoff (from the French B?uf Stroganoff - "beef Stroganoff") is a popular dish of Russian cuisine, prepared from finely chopped pieces of beef, doused with hot sour cream sauce. The names “Beef Stroganoff”, “Beef a la Stroganoff”, and Stroganoff-style meat may also occur.

According to V.V. Pokhlebkin, a recognized researcher of culinary history, the dish appeared no earlier than the second half of the 90s of the 19th century.

The dish is a typical invented dish, that is, it has no folk roots. Named in honor of Count Stroganov Alexander Grigorievich (1795-1891).

Count Stroganov, like many nobles of that time, being a very wealthy man, held a so-called “open table” in Odessa, which any educated and decently dressed person could attend. The dish, in fact, was invented for such open tables - firstly, due to the ease of preparation, consistency of the standard of the dish, secondly, convenient division into portions and thirdly, at the same time delicious. One of the Count's cooks successfully combined technology French cuisine(frying meat, serving it with sauce) with Russian cuisine techniques (the sauce is not served separately, but like Russian gravy, along with the meat).

According to another version, the French chef Andre Dupont, who served Stroganov, invented the dish for the convenience of the count, whose teeth fell out in old age. The dish has become widespread in the world: beef stroganoff is served in a variety of establishments Catering: from restaurants to canteens, and after the Second World War, the dish entered the nomenclature of international restaurant cuisine as " Russian dish", despite the fact that it is not a national Russian dish.

1. The nutritional value of the dish

Meat dishes are the main source of proteins, consisting of essential amino acids, and also contain fat and extractives. However, you should not include large amounts of meat products, since metabolism in the child’s body is disrupted and putrefactive processes intensify in the intestines.

According to the method of heat treatment, hot meat dishes are divided into boiled, fried, stewed and baked. Steaming and poaching are also used.

During heat treatment, the following changes occur in meat:

1. Soluble meat proteins denature when heated, that is, they change their properties. When they curl up, they appear on the surface in the form of flakes of foam. The process occurs at 30-70° C.

2. The protein of the connective tissue of meat - collagen - when heated above 50 ° C in the presence of water, turns from an insoluble substance into a soluble one. hot water Glutin is a sticky substance that hardens when cooled. Thus, after deformation and change in the structure of collagen fibers, the connection between the fibers decreases several times and the meat softens. The rate at which meat softens depends on the quality of collagen (resistance to heat) and its quantity in the meat. The resistance of collagen to heat treatment depends on the type of meat, breed, age, sex and fatness of the livestock. Therefore, the same parts of meat from different animals require different heat treatment times depending on the stability of collagen (from 10-20 minutes to 2-3 hours). This is taken into account when choosing the type of heat treatment. Meat with unstable collagen is fried, the rest is boiled and stewed, adding sour sauces, tomato, since the acid accelerates the transition of collagen to glutin.

3. The connective tissue protein - elastin - is very stable and changes during heat treatment only after mechanical grinding. Therefore, meat rich in elastin is used in ground form (cutlet mass).

Parts of the carcass of meat with a high content of connective tissue are not recommended for use in baby food, since this tissue is difficult to digest and does not contain essential amino acids, which muscle tissue is rich in.

4. Proteins muscle fibers When heated to 67-70° C, meat thickens, losing a large amount of water. At the same time, the volume and weight of meat decreases. The change in meat mass depends on its quantity, time, heat treatment and temperature (table).

5. When frying, water evaporates from the surface of the meat, which increases the concentration of extractive substances in the crust, which promote increased secretion of digestive juice. Therefore, deeply fried meat dishes They are not used in feeding young children, and heat treatment is carried out so that the products are obtained with a barely noticeable soft crust.

Hot meat dishes are served at a temperature of 65° C. The side dish is first placed on the plate, and the meat next to it; in some dishes it is placed on top of the side dish. The sauce is poured either on the side of the plate or on top of the meat (can be served separately in a gravy boat and poured into plates before eating). When braising, the meat is cooked and served in a sauce.

2. Description of preparation

The meat, cut into wide pieces, is beaten to a thickness of 5-8 mm and cut into cubes 30-40 mm long, weighing 5-7 g each. The resulting pieces are placed in an even thin layer in a frying pan with fat, heated to a temperature of 150-180 ° C, sprinkled with salt and pepper. and fry, stirring continuously, for 3-4 minutes. A sauce is prepared from browned fat-free flour, sour cream, and Yuzhny sauce according to the recipe. Place sautéed onions in the sauce, pour it over the fried meat and bring to a boil. You can omit the “Yuzhny” sauce by increasing the amount of sour cream accordingly. Beef stroganoff is served together with the sauce, the side dish is served separately.

Side dishes - boiled potatoes, fried potatoes (boiled), fried potatoes (raw); deep-fried potatoes, potato croquettes.

Characteristics of raw materials

Beef - according to age, cattle meat is divided into beef from adult cattle (cows, oxen, heifers over three years old, bulls), beef from first-calf cows, beef from young animals (bulls, heifers).

The meat of cows is bright red to dark red in color, with large deposits of subcutaneous fat ranging from white to yellowish. The muscles have a dense, tender, fine-grained structure, with layers of fat (marbling).

Young beef has pink-red, fine-grained muscles, white, dense fat. Marbling is weakly expressed.

Onions are the most common type of onion vegetable. Onions contain up to 6% essential oil, sugar (up to 9%), vitamins C, B1, B2, B6, PP, folic acid, minerals(calcium, phosphorus, potassium, sodium, iron, magnesium), nitrogenous substances (up to 1.7%).

Onions are distinguished by shape (flat, round, flat-round, oval) and color of dry scales (white, straw yellow, purple, brown). The flesh of the onion is white with a greenish tint and purple. According to taste, onion varieties are usually divided into hot, semi-sharp and sweet.

Sour cream is a national Russian product; it used to be swept away from settled sour milk, which is where its name comes from.

Sour cream is produced from normalized pasteurized cream by fermentation with pure cultures of lactic acid streptococci and flavor-forming bacteria, followed by ripening for 24 hours.

Sour cream contains from 10 to 30% fat, 2.4-2.8% protein, 2.6-3.2% carbohydrates, 54.2-82.7% water, vitamins A, E, B1, B2, C and PP. The energy value of 100 g of sour cream is 116-382 kcal.

The fat in sour cream is well absorbed. It tastes good and is useful for overwork with loss of appetite, lack of vitamins and anemia.

There should be sour cream white with a creamy tint, the taste and smell are clean, with a lactic-sour taste and aroma, the consistency is homogeneous, moderately thick, without grains of fat and protein.

Margarine is a highly dispersed water-fat emulsion. This product is similar to butter in taste, color, aroma, consistency, content of fats, proteins, carbohydrates and digestibility. Depending on the quality, table margarines and dairy-free margarines are divided into premium and first grades. Table margarines of all types of the highest grade have a shiny medium, a plastic, dense, homogeneous consistency; first grade consistency is plastic, dense, homogeneous, the surface of the medium is shiny, matte. The color is light yellow, uniform throughout the mass.

Flour is a powdery product obtained by grinding cereal grains (rye, wheat, etc.). Flour is divided into types, types and varieties. The type of flour depends on the grain crop it is made from - wheat, rye, soybean, corn, etc. Wheat flour, depending on its technological advantages and purpose, can be baked flour, pasta flour, dietary flour (rice, buckwheat, oatmeal), food flour (soybean) , culinary, etc.

The quality of flour is assessed by color, taste, smell, moisture content and fineness of grinding, impurity content and baking properties.

The color characterizes the type of flour. The taste and smell of flour is characteristic of it, without any sour or bitter aftertaste. Flour with a moldy or rotten odor, bitter or clearly expressed sweet taste, or contaminated with pests of grain stocks is not allowed.

Salt is a natural crystalline product consisting of a compound of sodium chloride NaCl (97-99.7%) and minor admixtures of other mineral salts (MgCl2, CaCl2, etc.). In the composition of pure sodium chloride, the share of sodium is 39.4%, and the share of chlorine is 60.6%.

Salt ranks first among all products. In addition, it plays an important role in the human body: it participates in water-salt metabolism, in the formation of hydrochloric acid in gastric juice, regulates osmotic pressure in human cells, etc. The human body contains about 500 g of sodium chloride. The daily requirement is 10-15 g.

According to the quality of salt, they are divided into four grades: extra, highest, first and second. By organoleptic indicators salt must be white; a grayish-yellow or bluish tint is allowed in the first and second grades. The taste is purely salty, there should be no smell.

Bay leaf is the dried leaves of the noble laurel, collected in the autumn-spring period, growing in the Crimea, Transcaucasia and other countries. The leaves should be healthy, undamaged by pests and diseases, oblong-oval, green or grayish in color with a silvery tint. The smell and color are well expressed, characteristic of bay leaves. The length of the leaves is at least 3 cm, no more than 3% yellow leaves are allowed.

Leaf spices are used in cooking in the preparation of seasoning soups, marinades, sauces, main meat, fish and vegetable dishes.

Peppers are the fruit of a tropical plant. It comes in black, fragrant and red. South India is considered the birthplace of black pepper. It is prepared from ripe fruits by drying in the sun. The color of the pepper is black-brown, the surface is wrinkled, the diameter of the grains is 3.5-5 mm. Black pepper is produced in the form of peas and ground. It is used to prepare dishes from beef, veal, dumplings, and minced meat.

"Yuzhny" sauce - has a dark red color, a pungent taste, a spicy aroma, it is prepared from enzymatic soy sauce, applesauce, tomato paste, mashed liver, sugar, vegetable oil, garlic, onion, raisins, pepper, ginger, cloves, cinnamon, nutmeg, cardamom, madeira. Served with cold and hot fried meat and fish dishes. Add when preparing sauces, stewing cabbage, in salads, vinaigrettes.

Side dish (boiled potatoes) - peeled potato tubers of the same small size are placed in a dish in a layer of no more than 50 cm so that their shape is preserved during cooking, pour hot water so that it covers the potatoes by 1-1.5 cm, add salt, cover the dish with a lid , bring to a boil and cook at low boil until tender.

Potatoes are cooked in small portions, since long-term storage deteriorates their taste, reduces nutritional value, and changes color. Boiled potatoes Used as an independent dish and side dish.

Roasting and serving: when releasing, the beef stroganoff is placed in a lamb or in a portioned frying pan, sprinkled with chopped parsley, and potatoes are served separately in the lamb. When preparing a dish, release it in large quantities on a plate.

Quality requirements

The meat should be cut across the grain into thin pieces, their edges should have a crispy crust. The color on the cut for medium-roasted meat is from pink to gray, and for fully-roasted meat it is gray to brown. The consistency is soft, the taste is moderately salty, the smell of fried meat.

3. Technology system preparations

Routing.

Type of processing: Roasting.

Dish weight: gram

Recipe (layout of products) per 100 grams of net dish:

Product (semi-finished product) Gross, g Net, g

Beef 42.8 31.6

Veal 48 31.6

Bulb onions

Margarine 2.8 2.8

Wheat flour 1.6 1.6

Southern sauce 1.2 1.2

~ Weight of fried meat - 20

~ Mass of sauce and sautéed onions - 20

Nutritional value, calorie content and chemical composition of the dish (vitamins, microelements)

Indicator name

Loss of food nutrients during processing, %

Proteins, g 5.65 10

Fats, g 7.48 23

Carbohydrates, g 6.84 0

Calorie content, kcal 130.84 16

B1, mg 0.0568 32

B2, mg 0.0733 16

C, mg 6.8784 0

Ca, mg 14.8179 16

Children 1-3 years old 70 70 70

Children 3-7 years old 80 80 80

Students 7-10 years old 120

Students 11-18 years old 120

Adults 120

4. Tools and equipment used

Meat grinders are necessary for preparing minced meat, grinding nuts, and squeezing juices from berries using a special attachment.

Deep fryer (from the French friture - frying, melted fat), an apparatus for frying culinary and confectionery products by immersing them in hot fat (deep fat).

Fat temperature is from 135 to 180°C (depending on the type of product being processed). According to the mode of action, they are distinguished between periodic and continuous action. The ratio of the mass of fat and the fried product in periodic action is 1:4, continuous action is 1:20.

Containers: vertical conical tanks with a conical bottom, designed for storing and transporting various liquids ( drinking water, alcohol, oil), as well as bulk materials.

Spherical containers designed for storing and transporting liquids (drinking water, alcohol, oil), as well as bulk materials.

Conical, low, medium, cast iron pots and cauldrons (French casserole) - a metal container for cooking food by cooking over an open fire or in an oven. As a rule, this container has handles and a lid.

Pots with a thick or double bottom are valued - food burns less in them.

Metal baking trays with three and four sides are needed for baking biscuits, pies, and rolls. Metal sheets with one side are used for baking cookies, pies, gingerbreads, and layers of dough. IN metal forms bake cakes, muffins, puddings and pies.

Portable trays are designed for storing and transporting bakery and confectionery products and vegetables.

Copper cookware heats up quickly and evenly, and also cools quickly. Copper is excellent and one of the best for professional cooking. Copper utensils can only be washed by hand in soapy water. Do not use chlorinated cleaners, abrasive pads or metal accessories. When preparing a dish, do not add salt to unheated water. You need to wait until the water boils or salt the finished product. Do not leave empty dishes on the fire (heat source), and do not allow boiling water to be poured into dry dishes. If the copper plating becomes oxidized, use a special copper plating polish to restore the original shine to the cookware.

A fish cooker is the ideal utensil for cooking whole fish while maintaining its beautiful appearance. The internal grid allows you to remove the whole fish without the risk of damaging it.

Frying pans are devices for frying food. It usually has a round shape. It can be without handles, with one handle or with two handles. It is made of cast iron or stainless steel, less often of metal and aluminum alloys. Supplied with a lid (transparent or opaque).

Many frying pans have a special internal coating made of polytetrafluoroethylene (proprietary name - "Teflon"), which prevents food from burning. People also call it "Frying Pan"

Saute pans are a type of frying pan with high walls, quite massive, deep, made of steel or aluminum. Used for cooking, poaching, stewing and sautéing. Sauté pans come in various sizes, shapes and capacities

Regular and combined graters are used for removing zest from citrus fruits, chopping food, spices, vegetables and fruits.

Cutting boards - A cutting board is mainly used for cutting food during the cooking process, or just before serving. There are also boards used exclusively for serving and serving ready-made dishes on the table. Similar boards exist in Japanese food culture. Sometimes cutting boards are used as stands for hot pans in which the dish is served. A separate group consists of decorative cutting boards decorated with ornamental carvings, with drawings applied both with paints and by burning. It is not recommended to use such boards for cutting food, as particles of paint and varnish may get into the food. Cutting boards intended for chopping fresh meat and poultry using a chef's cleaver are sometimes called blocks, although the latter are a separate piece of utensils more often used in catering establishments, markets, butcher shops or departments, etc.

It is recommended to have several cutting boards for different foods, labeled. This allows us to minimize the likelihood of infectious diseases associated with contact with raw and finished products nutrition.

Beaters, whisks and spirals are convenient for whipping egg whites, cream, cocktails and mousses into foam. The simplest beater can be a fork. In addition, electric beaters (mixers) of various sizes and designs are used.

A fork is a cutlery consisting of a handle and several narrow tines (usually two to four) at one end. Widely used for cooking, as well as during meals to hold or carry individual parts of food. The fork is sometimes called the "king of kitchen utensils."

The fork originally appeared in the West, while in East Asia they mainly used chopsticks. However, in our time, forks have become widespread throughout the world.

Colander (from German durchschlagen - to punch through) - an object kitchen utensils in the form of a small pan or ladle with holes in the bottom (and sometimes on the sides). In its purpose it is similar to a sieve.

A colander is widely used in the kitchen when preparing dishes; it is designed to separate liquid from solids, for example, after cooking pasta, cereals, potatoes, etc. A colander is also used for washing and rinsing berries, mushrooms, small fruits and vegetables, as well as straining curd serum.

Most often, colanders are made of light metal, such as aluminum. Enameled steel colanders and stainless steel colanders are also in use. Sometimes plastic is also used, but such colanders are not recommended for straining hot products.

Often the product is produced with one long leg or two short ears located on opposite sides.

Cook's needle This kind of temperature probe, or, as chefs say, “needle,” greatly facilitates the task of monitoring the cooking process, displaying the temperature characteristics of the product at any time.

A spoon is a cutlery that vaguely resembles a small spatula in the form of a small flat vessel (scoop) connected by a bridge to a holder (handle). Used for scooping and transferring (for example, into the mouth when eating) liquid or semi-liquid food, such as soup, jam or ice cream, as well as loose, powdery solid products, such as sugar, salt or green peas.

The spatula is designed for various manipulations with food

Can openers are a kitchen device designed for conveniently removing metal caps from bottles, cans and opening canned food.

Ladles - a large (volume of 100 ml or more) pouring spoon with a long handle. Used for pouring soups, compotes, milk, etc. from dishes for cooking (pots) into dishes for eating (plates, cups). In the 19th century, the name upolovnik (in some areas opolovnik) was more common.

The standard ladle capacity is 0.14 l. A serving of soup is 3-5 ladlefuls, approximately 0.4-0.7 liters.

In the 20th century, ladles were usually made of metal (stainless steel or aluminum). At the end of the 20th and beginning of the 21st centuries, plastic ladles appeared.

The table ladle (served together with the tureen on the table) can be made of noble metals (nickel silver, silver).

A kitchen ladle is also known as a ladle (apparently short for “cook’s spoon”). In the Siberian dialect of the Russian language there is no word ladle, but there is a ladle. Kitchen ladles are larger in size than dining ladles and can reach up to 30 cm in diameter.

In the old days, in some places in Rus', wooden or birch bark ladles were called chumichka.

A sieve is a device for separating bulk masses according to the size of their components (grains, cereals, sand, etc.). Small hand-held sieves are used at home in food preparation or in chemical and biological laboratories; There are also large automatic sieves used in industry.

Skimmer - kitchen utensil in the form of a large flat spoon with many small holes in the scoop for the passage of liquid. Mainly used for skimming foam, removing meat and fish from the boiler, as well as for other purposes.

Measuring equipment - designed for precise weighing and measuring of products used in preparing dishes.

5. Organization of the workshop

In which the technological process of cooking is completed: food and semi-finished products are cooked, broth is cooked, soups, sauces, side dishes, main courses are cooked, and products for cold and sweet dishes are also cooked. In addition, the workshop prepares hot drinks and bakes flour confectionery products (pies, pies, kulebyaki, etc.) for clear broths. From the hot shop ready meals go directly to dispensers for sale to consumers.

The hot shop occupies a central place in a catering enterprise. In the case where the hot shop serves several sales areas located on different floors, it is advisable to locate it on the same floor with the sales area that has the largest number of seats. On all other floors there should be serving rooms with a stove for frying portioned dishes and food warmers. The supply of these dispensing stations with finished products is ensured with the help of lifts.

The hot shop should have a convenient connection with the procurement shops, with storage facilities and a convenient connection with the cold shop, distribution and sales area, washing kitchen utensils.

Microclimate of a hot shop. The temperature, according to the requirements of the scientific organization of labor, should not exceed 23 ° C, therefore, the supply and exhaust ventilation should be more powerful (air movement speed 1-2 m/s); relative humidity 60--70%. To reduce exposure to infrared rays emitted by heated frying surfaces, the stove area should be 45 to 50 times smaller than the floor area.

The operating mode of the hot shop depends on the operating mode of the enterprise (sales floor) and the forms of vacation finished products. In order to successfully cope with the production program, hot shop workers must begin work no later than two hours before the opening of the sales floor.

The hot shop must be equipped with modern equipment: thermal, refrigeration, mechanical and non-mechanical: stoves, ovens, cooking boilers, electric frying pans, electric fryers, refrigerated cabinets, as well as production tables and shelving.

The hot shop is divided into two specialized departments - soup and sauce. In the soup department, broths and first courses are prepared, in the sauce department, second courses, side dishes, sauces, and hot drinks are prepared.

6. Workshop equipment

Equipment of a hot shop, its power depends on the throughput of the workshop. Thermal equipment includes stoves, cooking boilers, electric frying cabinets, electric frying pans, electric fryers, and boilers.

The placement of equipment in the hot shop should provide the most convenient working conditions for cooks. The order of arrangement of equipment depends on the types of machines and apparatus used, the fuel used, the area and shape of the kitchen room and the location of the dispensing room.

The stove is located in the center of the hot shop to ensure easy access to it from all sides. It is advisable to place the slab perpendicular to the wall with windows, with the end facing the outer wall.

Preparing a wide range of soups, main courses, side dishes, sauces requires providing the hot shop with a variety of utensils and equipment.

In the soup department, work is organized as follows. To prepare first courses, pre-measured types of containers are used, intended for various products and semi-finished products (potatoes, cabbage, carrots, etc.).

On the desktop there should be: a table board, a knife and a slide, i.e. a metal rack with several sticks on which dishes with spices and seasonings are placed. The range of slides depends mainly on the type of enterprise. Prepared items are usually stored on the slide. salted cucumbers onions, root vegetables, chopped herbs, tomato, bay leaf, peppercorns, salt, etc., sautéed with tomato. The presence of a slide makes the cook’s work easier, speeds up the preparation and serving of dishes, and also develops a sense of responsibility for the quality of the cook.

By-products (liver, brains, kidneys, tongue) are processed at the same workplace with a time gap.

To collect food waste, the workshop must be equipped with barrels with tightly closed lids.

7. Occupational health and safety in the workshop

When working in a hot shop, workers must study the rules for operating mechanical and thermal equipment and receive practical instructions from the production manager. Operating instructions must be posted at the equipment locations.

The floor in the workshop must be level, without protrusions, and not slippery.

The temperature in the workshop should not exceed 26 degrees C.

Disassembly, cleaning, and lubrication of any equipment can only be done when the machines are completely stopped and disconnected from sources of electricity, steam and gas.

Electrical equipment must be grounded.

Aisles near workplaces should not be cluttered with dishes and containers.

The lids of stationary digester boilers are allowed to be opened only after 5 minutes. after the supply of steam or electricity is stopped; Before opening, raise the turbine valve and make sure there is no steam. Open the lids of stove-top boilers towards you.

Finished products weighing more than 20 kg should be transported on trolleys.

It is prohibited to heat stoves with flammable liquids (kerosene, gasoline).

When deep-frying, the products should be dried and placed in fat away from you.

The workshop must have a first aid kit with a set of medications.

In case of accidents associated with disability, an act should be drawn up in the form

Used Books

1. Anosov N.N., Kucher L.S., Lifonov R.F. Organization of production at catering establishments.2012

2. N.A. Anfimova, L.L. Tatarskaya. Cooking - M.: ProfObrIzdat, 2012.

3. V.I. Bodryagin, G.S. Fonareva and others. Collection of recipes - Moscow, 2010.

4. N.G. Buteyskikh, A.A. Zhukova. Technology of preparation of flour confectionery products - M.: ProfObrIzdat, 2012.

5. Kovalev N.I., Kutkina M.N., Kravtsova V.A. Cooking technology. - M.: Business literature, 2011.

6. Kovalev N.I. Dishes of the Russian table. - M.: Tsentropoligraf 2010.

7. Z.P. Matyukhina, E.P. Korolkova. Commodity research food products- M.: ProfObrIzdat, 2012.

8. Pokhlebkin V.V. National cuisine our peoples. - M.: Nutritional value, 2013.

9. Radchenko L.A. Organization of production at public catering establishments. 2013

10. Shcheglov N.G., Gaivoronskaya K.Ya. Technological equipment public catering and trade enterprises. 2012.

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culinary products

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Rationale for use

The collection of recipes was compiled on the basis of control studies and compares favorably with other analogues in that it contains the most frequently used recipes in modern practice.

The recipes published in the Collection can be successfully and absolutely legally used in public catering establishments, because they comply with all currently valid laws and regulations.

Regulatory documents on certification and standardization in force on the territory of the Russian Federation include industry standards (a set of business entities, regardless of their departmental affiliation and forms of ownership, developing or producing certain types of products that have a homogeneous consumer purpose); enterprise standards; scientific and technical and a number of other standards.

Standards are developed and approved by enterprises independently, based on the need for their application in order to ensure the safety of life, human health and the environment. When producing the products described in the Collection, the manufacturer has the right to make some changes to the recipes of dishes, expand the lists of components, while avoiding violations of sanitary rules, technological mode production of products, deterioration of their consumer properties and qualities.

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