Tkemali sauce. This sauce is made from tkemali plum puree with the addition of basil, cilantro, garlic and red pepper. The sauce has a spicy taste. It is served with Caucasian cuisine.

Mayonnaises are used to prepare salads and other dishes or derivatives are prepared based on them.

Industrial sauces

Butter with mustard is prepared by beating butter with prepared mustard.

To obtain sprat oil, the sprat pulp is separated, rubbed and beaten with butter.

Green oil. It is prepared with the addition of chopped parsley, lemon juice or citric acid.

Oil mixtures are prepared by grinding butter with various products. After preparation, the oil mixtures are formed into bars, cooled, cut into pieces and placed on fried fish, meat, or used to make sandwiches, etc.

Oil mixtures

Add soaked and grated herring fillets and ready-made mustard to the herring oil, and grated Roquefort cheese to the cheese oil.

Most industrially produced sauces belong to the group of spicy, so-called gourmet sauces (Yuzhny, Kuban, Indian, Spicy, etc.), and cold oil sauces (various mayonnaises). Hot sauces are served in small quantities with dishes such as kebabs, kebab, etc., or used as additives in the manufacture of culinary sauces.

The use of industrially produced sauces allows us to expand the range of sauces used in public catering.

Fruit sauces. They are prepared from fresh ripe apples, apricots, peaches, quinces and other fruits. Used in the preparation and serving of cereal and flour dishes or added to mayonnaise sauce.

Sauces produced by food industry enterprises or catering establishments have a uniform consistency, and in sauces with flour there should be no lumps of uncooked flour. There is no film or floating fat on the surfaces of sauces.

The vegetables included in the sauce are finely chopped and evenly distributed throughout the mass.

Sauces prepared with broths have a well-defined taste, corresponding to the broths and the aroma of sautéed vegetables and seasonings. The taste of tomato meat or fish sauces is spicy, characteristic of tomatoes, and the color is red.

The smell of raw flour and burnt milk is not allowed in sauces.

In sauces without thickeners (Polish, rusk), the oil is transparent, without protein residues.

Sauces prepared with egg-oil mixtures (Dutch) are homogeneous, without signs of oiling, and the color is white with a yellow tint.

Mayonnaise sauces are homogeneous, white with a yellow tint.

Marinades have a spicy, vinegary taste and aroma. The vegetables in them should be properly chopped, soft, but not boiled.

Sauces are served in gravy boats or poured over dishes during holidays. Breaded meat products (except for meatballs) are not poured with sauce, but poured next to it on a plate. Sauces are stored on serving tables on food warmers: basic red and white sauces, their derivatives, tomato sauces - no more than 4 hours at a temperature of 80 °C; egg-butter sauces - no more than 1.25 hours at a temperature not exceeding 65 °C; milk semi-liquid sauce - at a temperature of (65-70) °C for no more than 1.5 hours.

Mayonnaise and salad dressings can be stored for (2-3) days at a temperature of (10-15) °C in ceramic or enamel containers. Ready-made derivative sauces should not be stored for a long time, even in a cold place. Basic red and white sauces can be stored for 1-2 days in the refrigerator at 0-5) °C.

Sauce (from the French sauce - gravy) or gravy is a liquid seasoning for the main dish and/or side dish. Sauces give dishes a juicier texture and increase their calorie content. Many sauces contain spices and flavoring agents that have a stimulating effect on the digestive organs; The bright color of the sauces favorably sets off the colors of the main ingredients of the dish.

Sauces are not only served with ready-made dishes, but also used during their preparation: many products are seasoned in sauce or baked in sauce.

Widely used sauces: ketchup, mayonnaise, soy sauce, bechamel, tkemali, satsebeli, salsa, fish sauce, garlic sauce, mushroom sauce, tartar, 1000 islands.

Actually, the word “sauce” goes back to the Latin salus - “salted”. One of the first well-known sauces, garum, dates back to the era of ancient Rome.

Each sauce consists of a liquid base and an additional part, which includes various products, spices and seasonings.

A sauce prepared on a specific liquid basis and containing a minimum amount of ingredients in an additional part is called the main one.

Sauces prepared on the basis of the main one with the addition of various products are called derivatives.

Based on the nature of the additional part, all sauces are divided into two main groups: those prepared with flour and those without flour. Sauces with flour can be red (from brown to brownish-red) and white (from white to slightly gray).

Sauces are divided according to their liquid base: “with flour” and “without flour” (white only)

· on broths (red and white):

· in meat broth (red and white)

· in fish broth (red and white)

· in mushroom broth (red and white)

· in dietary nutrition:

· on the water

· on vegetable decoctions

· on cereal decoctions

· sour cream (white)

· dairy (white) with butter

· with vegetable oil

· egg-oil

· on vinegar

A separate group consists of sweet sauces, which are prepared from a variety of fruit and berry decoctions, juices, milk, and red wine. Additional ingredients include sugar, vanillin, chocolate, and cocoa. Potato starch is used as thickeners in these sauces, and flour is used in some.

Sauces may also differ in other characteristics.

Depending on the temperature at which they are used:

· hot - served with hot dishes;

· cold - served with cold dishes.

By purpose - supplied to:

· pasta

· cereal dishes

sweet dishes

salads (dressings)

By consistency:

· liquid (the consistency of liquid sour cream) - for pouring over and stewing dishes;

· medium thickness (the consistency of thick sour cream) - for baking and adding to vegetable dishes;

· thick (the consistency of viscous semolina porridge) - for stuffing and adding to some dishes.

2.2 Development of technical and technological maps

Technical and technological map No. 1

Name of dish: Tobacco chicken

List of raw materials: chicken, butter, sour cream, tkemali sauce.

Recipe

Names of raw materials	Output rate
	For 1 serving/g.	For 100 servings/kg.
Butter
Fresh tomatoes
Fresh cucumbers
Loads of fried chicken
Mass of vegetables
Tkemali sauce

Cooking technology

All products undergo primary processing in accordance with the standards for the preparation of raw materials. The breast of the processed chicken is cut lengthwise, after which the carcass is given a flat shape, sprinkled with salt, greased with sour cream and fried on both sides in a hot frying pan with oil or in a ketsi (clay frying pan) under pressure. Tomatoes and cucumbers are cut into slices. Fried chicken is decorated with herbs. Tkemali sauce is served separately.

Fried chicken is served on a plate, decorated with herbs and cucumbers and tomatoes placed next to it. Tkemali sauce is served separately.

Appearance: crispy crust

Consistency: soft, juicy

Color: golden

Smell: spices and chicken

Taste: moderately salty

Dispensed in a weight of 200g, at a temperature of 65°C, shelf life 30 minutes.

physical and chemical indicators

microbiological indicators

Technical and technological map No. 2

Name of dish: Chicken Satsivi (poultry in nut sauce)

Scope of application: complex hot dishes prepared in restaurants of Georgian national cuisine.

List of raw materials: chicken, walnuts, butter, onions, cinnamon, eggs (yolk), garlic, 3% vinegar, cloves, ground red pepper, saffron, utskho-suneli (dried herbs for satsivi), chicken broth, wheat flour.

Requirements for the quality of raw materials: Food raw materials, food products and semi-finished products used to prepare this dish (product) comply with the requirements of regulatory documents and have certificates and (or) quality certificates.

Recipe

Names of raw materials	Output rate
	For 1 serving/g.	For 100 servings/kg.
Finished poultry weight
Walnuts
Butter
Bulb onions
Wheat flour
Eggs (yolk)
Vinegar 3%
Carnation
Ground red pepper
Utskho-suneli (dried greens for satsivi)
chicken broth
Mass of sauce

Cooking technology

All products undergo primary processing in accordance with the standards for the preparation of raw materials. The prepared chicken carcass is boiled until half cooked, fried in an oven and chopped into portions (2 pieces of fillet and leg per serving). For the sauce: finely chopped onion is sautéed in oil, flour is added and diluted with broth.

The nuts are crushed, crushed garlic, salt, saffron, pepper, cinnamon, cloves are added, diluted with a small amount of broth and this mass is added to the boiling broth with onions. Then everything is rubbed in a small amount of satsivi sauce cooled to 50ºC, then gradually introduced into the hot sauce with continuous stirring. Portioned pieces of poultry are poured with hot satsivi sauce.

Formatting and submission requirements

Place portioned pieces of chicken on a prepared, heated plate and pour over the sauce. You can decorate with herbs, slices or shaped slices of fresh vegetables.

Quality and safety indicators

Organoleptic quality indicators

Consistency: soft, juicy

Color: cream

Smell: spices and stew

Taste: moderately salty

Dispensed in a weight of 300g, at a temperature of 65°C, shelf life 1 hour.

physical and chemical indicators

microbiological indicators

Nutritional and energy value, per 100 g.

Technical and technological map No. 3

Name of dish: Chakhokhbili

Scope of application: complex hot dishes prepared in restaurants of Georgian national cuisine.

List of raw materials: chicken, coriander, basil, onions, fresh tomatoes, wheat flour, broth, 3% vinegar, garlic, table margarine.

Requirements for the quality of raw materials: Food raw materials, food products and semi-finished products used to prepare this dish (product) comply with the requirements of regulatory documents and have certificates and (or) quality certificates.

Recipe

Names of raw materials	Output rate
	For 1 serving/g.	For 100 servings/kg.
Table margarine
Loads of fried chicken
Bulb onions
Mass of sautéed onions
Fresh tomatoes
Wheat flour
Vinegar 3%
Coriander

Cooking technology

All products undergo primary processing in accordance with the standards for the preparation of raw materials. Portioned pieces of chicken are fried, sautéed onions cut into rings, finely chopped tomatoes, dry flour sauté, broth, vinegar, cilantro and basil, crushed garlic, black pepper, salt are added and simmered until tender. They are released with the sauce in which the chicken was stewed. Chakhokhbili can also be prepared from other types of poultry.

Formatting and submission requirements

Place portioned pieces of poultry on a prepared, heated plate and pour over the sauce in which the chicken was stewed. Garnish with herbs, slices or shaped slices of fresh vegetables.

Quality and safety indicators

Organoleptic quality indicators

Appearance: cutting shape preserved

Consistency: soft

Color: red-brown

Smell: poultry stew and spices

Taste: moderately salty, slightly spicy

Dispensed in a weight of 300g, at a temperature of 65°C, shelf life 1 hour.

physical and chemical indicators

microbiological indicators

Nutritional and energy value, per 100 g.

Assortment and organization of the technological process for preparing hot meat dishes prepared using flambéing technology

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Technical and technological map No. 1

Name of dish: Tobacco chicken

List of raw materials: chicken, butter, sour cream, tkemali sauce.

Recipe

Names of raw materials	Output rate
For 1 serving/g.	For 100 servings/kg.
Butter
Fresh tomatoes
Fresh cucumbers
Loads of fried chicken
Mass of vegetables
Tkemali sauce

Cooking technology

All products undergo primary processing in accordance with the standards for the preparation of raw materials. The breast of the processed chicken is cut lengthwise, after which the carcass is given a flat shape, sprinkled with salt, greased with sour cream and fried on both sides in a hot frying pan with oil or in a ketsi (clay frying pan) under pressure. Tomatoes and cucumbers are cut into slices. Fried chicken is decorated with herbs. Tkemali sauce is served separately.

Fried chicken is served on a plate, decorated with herbs and cucumbers and tomatoes placed next to it. Tkemali sauce is served separately.

Appearance: crispy crust

Consistency: soft, juicy

Color: golden

Smell: spices and chicken

Taste: moderately salty

Dispensed in a weight of 200g, at a temperature of 65°C, shelf life 30 minutes.

physical and chemical indicators

microbiological indicators

Technical and technological map No. 2

Name of dish: Chicken Satsivi (poultry in nut sauce)

Scope of application: complex hot dishes prepared in restaurants of Georgian national cuisine.

List of raw materials: chicken, walnuts, butter, onions, cinnamon, eggs (yolk), garlic, 3% vinegar, cloves, ground red pepper, saffron, utskho-suneli (dried herbs for satsivi), chicken broth, wheat flour.

Requirements for the quality of raw materials: Food raw materials, food products and semi-finished products used to prepare this dish (product) comply with the requirements of regulatory documents and have certificates and (or) quality certificates.

Recipe

Names of raw materials	Output rate
For 1 serving/g.	For 100 servings/kg.
Finished poultry weight
Walnuts
Butter
Bulb onions
Wheat flour
Eggs (yolk)
Vinegar 3%
Carnation
Ground red pepper
Utskho-suneli (dried greens for satsivi)
chicken broth
Mass of sauce

Cooking technology

All products undergo primary processing in accordance with the standards for the preparation of raw materials. The prepared chicken carcass is boiled until half cooked, fried in an oven and chopped into portions (2 pieces of fillet and leg per serving). For the sauce: finely chopped onion is sautéed in oil, flour is added and diluted with broth.

The nuts are crushed, crushed garlic, salt, saffron, pepper, cinnamon, cloves are added, diluted with a small amount of broth and this mass is added to the boiling broth with onions. Then everything is rubbed in a small amount of satsivi sauce cooled to 50ºC, then gradually introduced into the hot sauce with continuous stirring. Portioned pieces of poultry are poured with hot satsivi sauce.

Formatting and submission requirements

Place portioned pieces of chicken on a prepared, heated plate and pour over the sauce. You can decorate with herbs, slices or shaped slices of fresh vegetables.

Quality and safety indicators

Organoleptic quality indicators

Consistency: soft, juicy

Color: cream

Smell: spices and stew

Taste: moderately salty

Dispensed in a weight of 300g, at a temperature of 65°C, shelf life 1 hour.

physical and chemical indicators

microbiological indicators

Nutritional and energy value, per 100 g.

Technical and technological map No. 3

Name of dish: Chakhokhbili

Scope of application: complex hot dishes prepared in restaurants of Georgian national cuisine.

List of raw materials: chicken, coriander, basil, onions, fresh tomatoes, wheat flour, broth, 3% vinegar, garlic, table margarine.

Requirements for the quality of raw materials: Food raw materials, food products and semi-finished products used to prepare this dish (product) comply with the requirements of regulatory documents and have certificates and (or) quality certificates.

Recipe

Names of raw materials	Output rate
For 1 serving/g.	For 100 servings/kg.
Table margarine
Loads of fried chicken
Bulb onions
Mass of sautéed onions
Fresh tomatoes
Wheat flour
Vinegar 3%
Coriander

Cooking technology

All products undergo primary processing in accordance with the standards for the preparation of raw materials. Portioned pieces of chicken are fried, sautéed onions cut into rings, finely chopped tomatoes, dry flour sauté, broth, vinegar, cilantro and basil, crushed garlic, black pepper, salt are added and simmered until tender. They are released with the sauce in which the chicken was stewed. Chakhokhbili can also be prepared from other types of poultry.

Formatting and submission requirements

Place portioned pieces of poultry on a prepared, heated plate and pour over the sauce in which the chicken was stewed. Garnish with herbs, slices or shaped slices of fresh vegetables.

Quality and safety indicators

Organoleptic quality indicators

Appearance: cutting shape preserved

Consistency: soft

Color: red-brown

Smell: poultry stew and spices

Taste: moderately salty, slightly spicy

Dispensed in a weight of 300g, at a temperature of 65°C, shelf life 1 hour.

physical and chemical indicators

microbiological indicators

Nutritional and energy value, per 100 g.

Most industrially produced sauces belong to the group of spicy, so-called gourmet sauces and cold oil sauces (various mayonnaises). Hot sauces are served in small quantities with dishes such as kebabs, kebab, etc., or used as additives in the manufacture of culinary sauces.

Mayonnaises are used to prepare salads and other dishes or derivatives are prepared based on them.

The use of industrially produced sauces allows us to expand the range of sauces used in public catering.

Fruit sauces. They are prepared from fresh ripe apples, apricots, peaches, quinces and other fruits. Used in the preparation and serving of cereal and flour dishes or added to mayonnaise sauce.

Tkemali sauce. This sauce is made from tkemali plum puree with the addition of basil, cilantro, garlic and red pepper. The sauce has a spicy taste. It is served with Caucasian cuisine.

Spicy tomato sauce. It is prepared from fresh tomatoes or tomato puree with the addition of sugar, vinegar, salt, onion, garlic and spices. Used in the preparation of meat, fish and vegetable dishes.

Ketchup type sauce. It is produced by evaporating tomatoes with sugar, garlic, salt, vinegar and spices. Add to meat sauces and mayonnaise. The sauce can be used when serving meat, fish and vegetable dishes.

Soy sauces. They have a very pungent taste and a strong spicy aroma. They are prepared from soy enzymatic hydrolyzate with the addition of applesauce, tomato paste, vegetable oil, spices, herbs, onions and other additives. Served with oriental dishes, added to red meat sauces.

4. What dishes are served with egg-butter sauces?

5. List the range of cold sauces.

6. Tell us about the centralized production of sauces and semi-finished sauces.

Lecture No. 34: topic “Technology for preparing vegetable dishes.”

1. The importance of vegetable dishes in nutrition.

2. Cooking rules and assortment of dishes from boiled vegetables. Quality requirements and deadlines for implementation.

3. Rules for poaching and assortment of dishes from poached vegetables. Quality requirements and deadlines for implementation.

4. Rules for stewing and assortment of dishes from stewed vegetables. Quality requirements and deadlines for implementation.

1. Potato and vegetable dishes have high nutritional value due to their significant content of carbohydrates, minerals and vitamins. Mushroom dishes are somewhat inferior in nutritional value to vegetable dishes, but are in deserved demand due to their unique taste and aroma.

The calorie content of dishes made from vegetables and mushrooms is relatively low, which allows them to be widely used in dietary and therapeutic nutrition. Adding various fats, milk, cottage cheese, sour cream, sauces and other products to these dishes during the cooking process allows you to increase their calorie content to one degree or another.

Vegetable dishes can be prepared from one type of vegetables, their mixture, or in combination with other products - mushrooms, cereals. According to organoleptic indicators, potatoes and vegetables go well with meat, poultry and fish products, so they are widely used as side dishes for these products.

The technological properties of potatoes, vegetables and semi-finished products from them make it possible to use almost all methods of thermal culinary processing in the manufacture of culinary products and dishes - boiling, poaching, frying, stewing and baking; vegetables are also sautéed, blanched, baked, potatoes are fried, etc.; mushrooms are stewed, fried and baked.

Potatoes, vegetables and mushrooms used for the production of semi-finished products and dishes must comply in quality with the requirements of current GOSTs and other regulatory and technical documentation/

2. Vegetable hot dishes and side dishes are divided into groups according to the method of thermal cooking - dishes from boiled, poached, stewed, fried and baked vegetables. When preparing various dishes, mushrooms are stewed, fried and baked.

They serve dishes made from potatoes, vegetables and mushrooms with butter, margarine, sour cream or sauces. When leaving, it is recommended to sprinkle them with finely chopped parsley or dill or green onions. For potato dishes, you can additionally serve salted, pickled and fresh cucumbers, tomatoes, salted and pickled mushrooms, sauerkraut, canned vegetable snacks (eggplant caviar, squash, stuffed peppers, etc.).

Boiled vegetable dishes

Vegetables are boiled in water and steamed. When cooking in water, vegetables are placed in hot or cold salted water (10 g of salt per 1 liter of water). Beets, carrots and dried (pre-soaked) green peas are cooked without salt, since beets and carrots acquire an unpleasant taste when cooked in salted water, and green peas are poorly cooked. Water is taken in the amount of 0.6 - 0.7 liters per 1 kg of vegetables so that it covers them by no more than 1 - 1.5 cm. After the liquid boils, reduce the heat and cook the vegetables until tender: potatoes - 30 minutes, carrots - 25 minutes, beets - 1.5 hours. Beets can be boiled for 1 hour, then drain the hot water, and pour the root vegetables with cold water and soak in it for 1 hour. This method of cooking is more economical than the traditional one, since in this case the consumption is significantly reduced thermal energy.

Potatoes, carrots and beets are boiled peeled or in their skins, depending on further use. Potatoes and root vegetables boiled with their skins are peeled warm to reduce waste.

Vegetables that have a green color (bean pods, green peas, spinach, Brussels sprouts) are boiled in a large amount of water (3 - 4 liters per 1 kg) in an open container at intense boiling to avoid changing their color.

Vegetables canned in jars (green peas, beans, corn, cauliflower, etc.) are heated together with the broth, which is then drained.

Freshly frozen vegetables, without defrosting, are placed in boiling water and cooked for 10 - 15 minutes.

Fresh mushrooms are cooked in the same way as vegetables. After pre-soaking, dried mushrooms and vegetables are boiled in the same water in which they were soaked.

To steam vegetables, use steam ovens, combi ovens or food boilers with mesh inserts. A small amount of vegetables can be steamed using stove-top cauldrons with mesh liners. Vegetables cooked in one way or another should be used immediately, since even with short-term storage their organoleptic properties deteriorate. Vegetables that are served hot can be stored on the steam table for no more than 1 hour. Cauliflower, green peas, asparagus, and artichokes should be stored in broth to avoid color changes. Store Brussels sprouts and bean pods seasoned with oil. Potatoes and root vegetables, boiled in their skins, are used mainly for preparing cold dishes (side dishes, salads and vinaigrettes), potatoes are also used for frying, and beets are used for preparing borscht, beet cutlets, mashed potatoes and stewing.

Potatoes, boiled without skin, are used as a side dish and an independent dish, as well as for making mashed potatoes and products from potato mass. In addition to its intended purpose, reconstituted dry mashed potatoes can be used to prepare cutlets, zraz, croquettes, and rolls, but the amount of reducing liquid should be reduced by approximately 25%.

Other boiled vegetables are used as independent dishes and side dishes. Boiled mushrooms are not served as a dish or side dish. They are used to prepare dishes from fried, stewed and baked mushrooms.

Let's look at the technology for preparing some dishes from boiled vegetables.

To prepare boiled potatoes, peeled tubers of approximately the same size are placed in a cauldron in a layer of no more than 50 mm, poured with boiling water, salted, covered with a lid and cooked until almost done. Then the water is drained and the potatoes are dried by heating them without water for 5 - 7 minutes. Steam the potatoes until tender. When leaving, pour melted butter, sour cream or sauce - onion, mushroom or sour cream. In addition, boiled potatoes can be served with fried onions or fried mushrooms or with onions and mushrooms. At the same time, the onion is finely chopped and sautéed. Fresh white mushrooms are finely chopped and fried, champignons, boiled dried mushrooms are cut into strips and fried. When leaving, fried onions or mushrooms (or onions mixed with mushrooms) are placed on boiled potatoes and poured with fat.

To prepare potatoes in milk, boil diced potatoes or a semi-finished product for 10 minutes, drain the water, pour in hot boiled milk, salt and cook until tender, add some butter (50% of the norm) and bring to a boil. The dish can be prepared from the semi-finished product “Boiled potatoes, peeled, whole or chopped.” Whole boiled potatoes are pre-cut into cubes. Prepared semi-finished products are poured with hot milk, salted, heated to a boil, boiled for 5 - 7 minutes, added butter and brought to a boil. Dispensed with butter.

To prepare mashed potatoes, hot boiled potatoes are passed through a potato masher. Hot boiled milk is added to the resulting mass in two or three doses, and according to some recipes, melted margarine is also added. The mixture is whipped until a fluffy, homogeneous mass is obtained.

When using dry mashed potatoes, it is reconstituted with a liquid consisting of water and milk. Potato grits are poured with four times the amount of liquid and, stirring gently, boil for 3 - 4 minutes.

The granules are reduced by boiling liquid and, due to their porous structure, swell almost instantly throughout the mass.

The flakes are poured with liquid at a temperature of 70 - 80 ° C and kept for 2 - 3 minutes in a container with a closed lid without stirring. When adding liquid at a temperature above 80 ° C to the flakes, the puree becomes sticky. Stirring the mass also leads to an increase in stickiness, since mechanical action contributes to the rupture of the cell membranes of individual cells, as a result of which the gelatinized starch contained in them gives the puree a more viscous consistency. Good quality puree can be obtained by simultaneously reconstituting the flakes in an amount of no more than two or three servings.

When leaving, the puree is poured with melted butter or left with sautéed onions or an egg, finely chopped and mixed with melted butter.

When making boiled cabbage, peeled white and savoy cabbage is cut into slices, Brussels sprouts are used in whole heads, cauliflower - in inflorescences. The prepared vegetables are boiled in salted water, after which the water is drained and the cabbage is placed in a colander. Before serving, pour over butter or milk, sour cream or cracker sauce.

Vegetable peas and beans (shoulders) are boiled in a large amount of water at intense boiling to avoid color change. Served with pieces of butter or seasoned with butter or milk sauce. The beans are also sprinkled with ground pepper. When on vacation, you can put fried croutons (4 - 5 pieces per serving), for the preparation of which the bread is cut into triangles or rhombuses, dipped in an egg-milk mixture with added sugar and fried in butter or margarine until a crispy crust forms.

To prepare beet puree, use boiled peeled and peeled beets or the semi-finished product “Whole peeled boiled beets”, which are passed through a pulping machine, add margarine, medium-thick milk sauce or sour cream and heat; served with butter or sour cream.

When making spinach puree with egg, whole spinach leaves are boiled for 5 - 10 minutes and pureed. The pureed spinach is heated, mixed with a thick milk sauce, salt, sugar, margarine, nutmeg are added and brought to a boil. When releasing, the puree is placed in a mound, a peeled egg boiled in a “bag” is placed in the middle, or sprinkled with chopped hard-boiled egg.

Dishes of steamed vegetables

3..Simmer carrots, turnips, beets, pumpkin, zucchini, tomatoes, cut into slices or cubes, and white cabbage, cut into slices or strips.

Vegetables for poaching are placed in a dish in a layer of no more than 50 mm, cabbage slices - in one row. Beets, carrots, and white cabbage are simmered with the addition of a small amount of water, broth or milk (about 0.2 - 0.3 liters of liquid per 1 kg of vegetables). Zucchini, pumpkin, tomatoes and other vegetables that easily release moisture are simmered without adding liquid - in their own juice. In both cases, add fat when poaching (20 - 30 g per 1 kg of vegetables). When using carrots, add sugar (3 g per serving).

Poach vegetables in a container with a lid. First, they are heated intensely, and when the liquid boils, the heating is reduced. The vegetables are brought to culinary readiness, without allowing all the liquid to boil away.

The duration of poaching for various types of vegetables is: beets 30 minutes, carrots, pumpkins and zucchini 15 - 20 minutes, cabbage 20 - 30 minutes.

Poaching can roughly include processing vegetables in microwave ovens. Vegetables are placed in a heat-resistant glass dish, covered with a lid and installed in the working chamber of the microwave apparatus. First, the microwave apparatus is turned on at full power to quickly heat up the vegetables, then it is switched to a lower power (50 - 60% of the rated power, depending on the design of the apparatus) and the vegetables are cooked until cooked.

Poached vegetables are seasoned with oil or sauces and used as independent dishes and side dishes.

Dishes of poached vegetables are prepared from one type of vegetable or from a mixture of them. For example, poached vegetables are prepared from one type of vegetable. To do this, carrots, turnips, rutabaga or zucchini, cut into cubes or slices, or white cabbage, cut into checkers, are simmered with the addition of margarine. The semi-finished product “Carrots, diced, boiled or stewed” is heated with margarine and brought to a boil. When leaving, vegetables are poured with melted margarine or butter or seasoned with milk sauce and heated. The name of the dish depends on the type of vegetables, for example, poached carrots, poached pumpkin,

Vegetables in milk or sour cream sauce are prepared from a set of vegetables - carrots, turnips or rutabaga, pumpkin or zucchini, white or cauliflower cabbage and canned green peas. Each type of vegetable (except peas) is simmered separately, then combined, warmed green peas are added, seasoned with sauce, sugar, salt and boiled for 1 - 2 minutes.

4. Stew fresh and pickled white cabbage, potatoes, root vegetables and other vegetables, as well as mushrooms.

Cabbage is stewed raw. Potatoes, zucchini and pumpkin, cut into pieces, are first fried, which helps maintain their shape during subsequent stewing. Carrots, white roots and onions are sauteed before stewing, beets, cauliflower and green peas are boiled, fresh mushrooms are fried. Prepared vegetables are stewed in broth or sauce with the addition of spices, bay leaves and salt for 15 - 20 minutes, cabbage - 45 - 90 minutes.

Stewed vegetables are served as independent dishes and side dishes; stewed sauerkraut is also used for making soups.

When making stewed cabbage, fresh cabbage is cut into strips, placed in a cauldron, broth or water (20-30% of the cabbage weight), vinegar, cooking oil, smoked bacon or brisket, sautéed tomato puree are added and stewed until half cooked. Then add chopped and sautéed carrots, parsley and onions, bay leaves, peppercorns and simmer until tender. 5 minutes before the end of stewing, season the cabbage with salt, sugar, flour sauté and bring to a boil. When using bacon or brisket, they are pre-fried; The rendered fat is used to sauté vegetables. If fresh cabbage is bitter, then immerse it in boiling water for 3 - 5 minutes before stewing. To prepare this dish, you can use the semi-finished product “Fresh chopped blanched cabbage”. When using sauerkraut, vinegar is excluded from the recipe and more sugar is added.

Beets stewed in sour cream or sauce are prepared from boiled beets, which are cut into strips or cubes, heated with margarine, sautéed onions, sour cream or milk or sour cream sauce are added and simmered for 10 minutes. When using the semi-finished product “Whole beets, peeled or boiled, cut into cubes,” the whole beets are first cut into strips or cubes.

The prepared semi-finished products are heated with fat and then proceeded as indicated above.

For vegetable stew, several types of vegetables are used - potatoes, carrots, turnips or rutabaga, parsley, pumpkin or zucchini, cut into cubes or slices, white cabbage, cut into checkers, or cauliflower, disassembled into small inflorescences, canned green peas. Before stewing, potatoes and roots are fried, onions are sautéed, white cabbage is simmered, cauliflower is boiled, pumpkin and zucchini are placed raw. Fried potatoes and roots are combined with sauteed onions, poured with sauce (tomato, sour cream or red) and simmered for 10 - 15 minutes. Then add raw zucchini or pumpkin, boiled cauliflower or poached white cabbage and continue to simmer for another 15 - 20 minutes. 5 - 10 minutes before the end of stewing, add canned green peas, crushed garlic, and spices to the stew. When leaving, pour in fat.

Mushrooms with potatoes are a very popular dish. Fresh porcini mushrooms, cut into slices, or fresh champignons, cut into slices, are fried, mixed with potatoes, cut into cubes and simmered until half cooked, add sautéed onions, cut into half rings or slices, season with sour cream or sauce (red or sour cream) and simmer until tender.

Vegetable stew. Cut into pieces of the same shape (cubes, slices), soft juicy consistency. They must retain their cut shape, with the exception of potatoes, pumpkins and zucchini, the shape of which may be partially damaged. The smell of burnt and steamed vegetables is not allowed. Vegetable dishes and side dishes cannot last long keep in a hot state, as their appearance and taste deteriorate, nutritional value decreases, vitamin C is destroyed. Boiled, dried potatoes and mashed potatoes are stored on a steam table for 2 hours. Boiled cauliflower and asparagus - in hot broth for no more than 30 minutes. For longer storage, they are cooled and stored without decoction in the refrigerator, and as they are used they are heated in the decoction. Do the same with steamed vegetables. Stewed and baked dishes from vegetables and mushrooms are kept hot for no more than 2 hours.

Lecture No. 35: topic “Technology for preparing vegetable dishes.”

1. Rules for frying and assortment of dishes from fried vegetables. Quality requirements.

2. Rules for baking and assortment of dishes from baked vegetables. Quality requirements.

3. Side dishes of vegetables and mushrooms.

1.Fry vegetables raw (potatoes, zucchini, pumpkin, eggplant, tomatoes) or pre-boiled (white or cauliflower cabbage, potatoes). In addition, products made from vegetable cutlet mass are fried - cutlets, zrazy, croquettes.

Mushrooms are fried raw (fresh porcini mushrooms and champignons) or pre-boiled (morels, dried mushrooms).

Vegetables and mushrooms are fried in various ways: in a frying pan with a small amount of fat, deep-fried and in ovens.

When frying using the first method, fat (5 - 8% of the mass of semi-finished products) is placed in a container, heated to 150 - 160 ºС, after which prepared vegetables or mushrooms are added. If by the time the crust forms the vegetables are not soft enough, they are fried in the oven. When using electric frying pans, vegetables and mushrooms can be cooked with the lid closed.

Almost all the mentioned vegetables are fried with a small amount of fat: raw potatoes, cut into slices or cubes; potatoes, pre-boiled and cut into slices; slices of zucchini, pumpkin, eggplant, breaded in flour; pre-boiled cauliflower and white cabbage (cut into large pieces or in the form of schnitzel); potato, cabbage, carrot and beet cutlets; potato zrazy, as well as mushrooms. The duration of frying potatoes and other vegetables with a small amount of fat is 15 - 20 minutes.

Potatoes cut into cubes, strips, slices, shavings are deep-fried; blanched side potatoes (industrial semi-finished product); potato croquettes; onions, cut into rings and breaded in flour, crackers.

For deep-frying vegetables, special devices are used - deep fryers with inserted metal mesh. Deep fryers are filled with fat so that its level is slightly below the edge of the dish, since when frying vegetables, the fat can foam and overflow.

For deep frying, it is better to use a mixture of refined vegetable oil and cooking fat in a 1:2 ratio or cooking fat (frying). The temperature of the fat when frying vegetables in a deep fryer should be 175 - 180 °C; the ratio of fat to vegetables is 4:1.

Duration of deep-frying vegetables is 5 - 10 minutes. Crackers are fried in 20 times the amount of fat (190 ° C) for 5 - 6 s.

Fried vegetables and mushrooms are used to prepare independent dishes and side dishes.

To prepare fried potatoes, raw peeled tubers are cut into cubes, slices, cubes or slices, washed, dried, sprinkled with salt and fried in a frying pan or baking tray with a small amount of fat, laying the prepared potatoes in a layer of no more than 50 mm. The potatoes are stirred during the frying process. To prepare the dish, you can use the semi-finished product “Raw Peeled Sliced ​​Potatoes”. The sticks and cubes are washed to remove foam, then proceed as described above.

Potatoes that have been previously boiled in their skins are also fried; Before frying, it is peeled and cut into slices. When leaving, fried potatoes are poured with melted margarine or sour cream or mixed with sauteed onions, cut into half rings or slices, or onions and fried mushrooms, cut into slices (fresh white mushrooms) or slices (champignons).

For deep-frying, potatoes are cut into cubes, then washed, dried and fried for 8-10 minutes, or blanched side potatoes (industrial semi-finished product) are used, which, without defrosting, are immersed in fat and fried for 5 minutes. Place the fried potatoes in a colander, allow the fat to drain off and sprinkle with fine salt. When leaving, pour margarine or butter over it.

To prepare fried cabbage, white cabbage, cut into checkers, or Brussels sprouts in whole heads, or cauliflower, disassembled into small inflorescences, is immersed in boiling salted water for 5 - 10 minutes, after which the water is drained, and the cabbage is fried in a frying pan or baking sheet, poured with eggs or sprinkle with breadcrumbs and bring to readiness in the oven for 3 - 5 minutes.

To prepare cabbage schnitzel, whole peeled heads of white cabbage without a stalk are boiled in salted water for 10 - 12 minutes, after which they are disassembled into individual leaves. The thickened parts of the leaves are cut off or beaten off. Then the leaves are folded in twos, given an oval shape, breaded in flour, dipped in egg, breaded in breadcrumbs and fried on both sides. When leaving, pour over melted margarine, butter, sour cream or sauce (milk, sour cream).

When making potato, cabbage, carrot and beet cutlets, semi-finished products are first prepared in accordance with the accepted recipe using the technology described above, or ready-made semi-finished products “Vegetable cutlets (cutlets)” are used. If the recipe for cutlets (potato, carrot) includes cottage cheese, then it is rubbed and combined with vegetable cutlet mass cooled to 40 ° C, eggs are added, and flour and melted butter are added to the mixture for potato cutlets. Apples, which can be included in cabbage cutlets, are cut into strips, after removing the seed nests, simmered with fat and added to the finished cutlet mass. After cooling the mass to 40 °C, add eggs.

The cutlets are fried on both sides in a frying pan and finished in the oven. When releasing, potato cutlets are poured with melted margarine or sour cream or sauce (mushroom, sour cream, sour cream with onions, tomato) is added to them on the side. For cabbage and carrot cutlets, use milk or sour cream sauce. Beetroot cutlets are served with sour cream or sauce (milk, sour cream, sour cream with onions). Potato zrazy is prepared from the same mass as potato cutlets, but is shaped into flat cakes. Place the minced meat on one flatbread, cover it with a second flatbread and connect their edges so that the minced meat is inside the product. The products are shaped into an oval pie and breaded in breadcrumbs or flour. They fry and release them like cutlets. As minced meat, use fried mushrooms (from pre-boiled dried ones), mixed with sautéed onions, or sautéed onions with finely chopped eggs, or sautéed onions with poached carrots.

The mass for potato croquettes, in contrast to the cutlet mass, is made more viscous and weaker. To do this, add 1/3 of the flour specified in the recipe, margarine and egg yolks to the mashed potatoes. The mass is mixed and formed into balls of 3 - 4 pieces. per serving, breaded in the remaining flour, dipped in egg whites, breaded in breadcrumbs and deep-fried. If the croquettes are prepared with champignons, then finely chopped fried mushrooms and onions are added to the potato mixture. Served with red sauce with onions and cucumbers, tomato or mushroom.

When making roasted tomatoes, eggplant, zucchini or pumpkin, the vegetables are prepared differently. Tomatoes are cut crosswise into slices and salted. Peeled eggplants are cut into slices, salted and left for 10 - 15 minutes to remove bitterness, then washed and dried. Zucchini and pumpkin are peeled, large pumpkins and zucchini are also seeded, cut into circles or slices and salted. Prepared vegetables, except tomatoes, are breaded in flour and fried on both sides. Eggplants and pumpkin are cooked in the oven. Fried vegetables are served with milk sauce, sour cream or sour cream with tomato or sour cream.

Mushrooms are prepared from fried mushrooms in sour cream sauce. Fresh porcini mushrooms or champignons or boiled morels, boiled dried mushrooms are cut into slices or slices, fried in a frying pan until tender, poured with sour cream sauce and boiled for 5 - 10 minutes. The dish can also be prepared from pickled or salted mushrooms after first washing the latter. Mushrooms in sour cream sauce can be cooked with sautéed onions (10 - 20 g per serving). Mushrooms are served without a side dish or with boiled potatoes.

2. Vegetables and mushrooms are baked, as a rule, having previously undergone some kind of thermal culinary treatment (cooking, frying, stewing, poaching). Apples, tomatoes, etc. are baked raw. For baking, one type of vegetable or a mixture of them, or vegetables in combination with other products, as well as stuffed vegetables are used. In addition, vegetable cutlet mass (casseroles) and products made from it are baked. Vegetables, including some stuffed ones, are baked with sauce.

Baking dishes are greased with unmelted fat and sprinkled with breadcrumbs or greased with melted fat so that the products do not stick to the bottom and walls of the dish during the baking process.

Vegetables are baked at a temperature in ovens (250 - 280°C), which ensures the formation of a golden brown crust on the surface of the vegetables and the temperature inside the product reaches 80°C. The duration of baking of various products depends on the type of vegetables, the thickness of their layer, the method of pre-treatment and ranges from 20 to 60 minutes.

Roasted vegetable dishes are divided into three groups: baked vegetables in sauce, stuffed baked vegetables and casseroles.

Potatoes, white and cauliflower cabbage, zucchini, pumpkin, and mushrooms are baked in the sauce. Prepared vegetables or mushrooms are placed in baking sheets or portioned frying pans, poured with sauce, sprinkled with grated cheese, sprinkled with fat and baked. When serving, pour over oil.

To prepare potatoes baked in sour cream sauce, raw peeled potatoes are boiled and cut into slices before baking; boiled new potatoes are used as whole tubers.

Alternatively, potatoes can be cut into cubes and fried. Boiled potatoes are also baked with fried onions or fried mushrooms, or mushrooms and onions.

Potatoes and pumpkin can be baked with eggs. Fried potatoes mixed with sauteed onions (onions, green), poured with beaten eggs and baked. Chopped poached pumpkin is mixed with eggs and baked.

When making baked cabbage or zucchini, large pieces of boiled white or savoy cabbage or cauliflower inflorescences or fried zucchini are poured with a medium-thick hot milk sauce and baked; Zucchini is also baked with sour cream sauce. A mixture of cauliflower and zucchini is also baked.

In addition to natural vegetables, fried vegetable cutlets are baked in sauce: potato cutlets - with mushroom or sour cream with onions; cabbage and carrots - under milk.

To prepare mushrooms baked in sour cream sauce, fresh porcini mushrooms, fried for 10...12 minutes, or poached champignons or boiled dried mushrooms, morels are poured with sour cream sauce, brought to a boil, placed in a prepared dish, sprinkled with grated cheese and baked.

Sweet peppers, eggplants, beets, zucchini, turnips, tomatoes, and cabbage rolls are baked stuffed. For stuffing vegetables, various mincemeats are used - vegetable, vegetable with rice, mushroom, rice with mushrooms. Minced vegetables are prepared from sauteed carrots and onions with the addition of sautéed tomato puree or fried tomatoes. Depending on the recipe, poached white cabbage, canned green peas, garlic, finely chopped hard-boiled eggs, and ground pepper are added to the minced meat. If the minced meat contains boiled eggs, tomato puree is excluded from the recipe. Minced meat is seasoned with salt, and minced vegetables for pepper are also seasoned with vinegar and sugar. Rice for minced meat is pre-boiled.

Peppers and eggplants stuffed with vegetables are baked with the addition of a small amount of water or broth. In the preparation of these dishes, vegetable oil is used, which allows them to be served cold, sprinkled with the juice in which they were baked. Eggplants, which are served hot, are topped with sour cream or sour cream with tomato sauce.

Peppers stuffed with vegetables and rice are topped with milk, sour cream or sour cream with tomato sauce before baking; served with the same sauce.

To prepare beets stuffed with vegetables, use whole boiled peeled beets or the semi-finished product “Whole boiled peeled beets”. Part of the pulp is removed from each root vegetable using a notch, and minced vegetables are placed in the resulting cavity (the removed pulp is cut into strips or finely chopped and combined with the minced meat). Prepared beets are poured with sauce (milk, sour cream or sour cream with tomato) and baked.

When making zucchini stuffed with vegetables or vegetables with rice, the zucchini prepared for stuffing is boiled until half cooked in salted water, filled with minced meat so that it protrudes in a mound over the edges of the zucchini, placed on a baking sheet, sprinkled with grated cheese and baked. Then they are poured with sauce (milk, sour cream, sour cream with tomato) or sour cream and brought to a boil.

To bake turnips stuffed with vegetables and rice, peeled turnips are boiled until half cooked and prepared for stuffing, like beets. The extracted pulp is finely chopped, simmered until tender, minced vegetables and rice are added and mixed. Turnips are stuffed, baked and roasted in the same way as zucchini.

To bake stuffed tomatoes, prepare mushroom mince, mushroom mince with rice or rice mince with carrots. In the first case, finely chopped fried fresh mushrooms (porcini or champignons) are mixed with finely chopped tomato core pulp, sautéed onions and tomato puree, as well as finely chopped herbs, garlic and salt. When making minced mushroom with rice, tomato puree and garlic are excluded from the recipe, but ground pepper is added. Minced rice with carrots is prepared from sautéed carrots and onions mixed with rice and ground pepper. Tomatoes filled with minced meat are placed in a bowl, sprinkled with grated cheese mixed with breadcrumbs, and baked. Served with sauce (milk, sour cream, sour cream with tomato) or sour cream.

To prepare cabbage rolls, whole peeled heads of white cabbage with the stalk removed are boiled in salted water for 10 - 12 minutes, after which they are disassembled into individual leaves, the thickened parts of which are cut off or lightly beaten. The minced meat is placed on the prepared leaves and wrapped in the form of an envelope.

For vegetable cabbage rolls, boiled rice with mushrooms or vegetables is used as minced meat. In the first case, boiled rice is mixed with fried mushrooms, sauteed onions, finely chopped boiled eggs and herbs. Minced rice with vegetables consists of boiled rice, sauteed onions and finely chopped boiled eggs.

The prepared cabbage rolls are placed on a baking sheet, fried, poured with sour cream or sour cream with tomato sauce and baked. To prepare the dish, you can use semi-finished products “Stuffed cabbage rolls. Culinary product." They are heated in the functional containers in which they arrive in an oven at 220 - 246 ºС for 20 minutes.

The group of vegetable casseroles includes casseroles, puddings, as well as potato cheesecakes with minced meat and pies.

The technology for the production of semi-finished casseroles is discussed above. Puddings differ from casseroles in having a fluffier consistency due to the introduction of whipped proteins into the vegetable mass.

Potato cheesecakes and pies are baked on greased baking sheets.

To prepare carrot, cabbage or vegetable casseroles, place the vegetable cutlet mass in a prepared bowl, brush with sour cream and bake. According to some recipes, after cooling it to 40 ºC, eggs are added to the cutlet mass, and pureed cottage cheese is added to the carrot mass (in this case, the carrots are simmered in milk or broth).

Semi-finished casseroles coming from other catering establishments are baked in the same functional containers in which they arrived at 220 - 250 ºС for 30 - 35 minutes; the surface of the products is pre-lubricated with sour cream.

Pumpkin casserole is prepared from pumpkin poached in milk, to which millet washed in hot water is added, after which the mixture is boiled. The mass, cooled to 40 - 50 °C, is mixed with raw eggs, placed in a bowl, coated with sour cream and baked. The casseroles are cut into portions and served with butter, sour cream or sauces (milk, sour cream or sour cream with tomato).

Semi-finished products for potato casseroles stuffed with vegetables or vegetables and mushrooms are prepared as described above. The minced vegetables used for potato casserole are cabbage or carrot. When making minced cabbage, fresh or sauerkraut is finely chopped and cooked in the oven with the addition of fat. The finished cabbage is cooled, salted, finely chopped eggs or sautéed onions are added and mixed. When making carrot mince, sautéed carrots and onions are mixed and chopped eggs and salt are added to them. For minced mushrooms, use fried mushrooms mixed with sautéed onions.

To prepare the potato roll, place the potato mixture on a clean napkin moistened with water. Place minced meat (cabbage, carrot or mushroom with onions) in the middle of the mass, wrap it in the form of a roll, transfer it from a napkin, seam side down, onto a baking sheet, grease it with sour cream, sprinkle with breadcrumbs, then make two or three punctures along the roll, sprinkle with melted margarine and bake. When baking, potato casseroles and rolls are topped with sour cream or tomato, sour cream or mushroom sauce.

Carrot pudding is prepared from carrots cut into strips and poached in milk with the addition of sugar, semolina or wheat bread, previously soaked in milk and minced. After boiling and cooling to 40 - 50 °C, egg yolks and whipped whites are added to the mixture. The prepared mass is laid out in molds, greased with sour cream and baked in an oven (the pudding can be steamed). Served with milk or sour cream sauce or sour cream.

Carrot soufflé has a more delicate consistency. When making a soufflé, unlike pudding, they use puree from carrots simmered in water, and instead of semolina, pureed cottage cheese is used.

In terms of organoleptic indicators, the finished product must meet the following requirements. In dishes made from potatoes and boiled, poached, stewed and fried vegetables, they must be well peeled, whole or sliced ​​- the cut is uniform in shape, preserved during thermal cooking. Boiled and stewed vegetables should be soft, but not overcooked, vegetable puree should be the same in color and consistency, without dark or unpureed particles; stewed vegetables - soft, but not steamed.

The surface of fried and baked vegetables and mushrooms should have a golden color and a crispy crust, without burnt areas, for casseroles and rolls - without cracks; the minced meat does not crumble or spill out.

The taste and smell of dishes should be characteristic of cooked vegetables, mushrooms and additives used, without any foreign tastes or odors.

The set of components and their ratio in the dish must be observed in accordance with the recipe. The dish must be prepared according to technology, topped with oil or one of the sauces.

3. Side dishes of potatoes and vegetables are an integral part of many meat, fish and other dishes. Along with sauces, side dishes increase the nutritional value of dishes, diversify their taste, and also make dishes more attractive and appetizing, which contributes to better digestibility of food.

Side dishes are divided into simple and complex. Simple side dishes consist of one product, complex ones - of several. When preparing complex side dishes, select products that match in taste and color (at least two or three colors).

A special place is occupied by side dishes made from potatoes, which, in terms of taste, go well with many products made from animal products.

The technology for producing most vegetable side dishes is practically no different from the technology for preparing vegetable dishes, therefore boiled, poached, stewed and fried vegetables used for preparing second courses are often present as side dishes. Especially for side dishes, they prepare deep-fried potatoes in the form of strips or shavings (it is served with fried poultry fillet products), as well as deep-fried onions. In the latter case, onions, cut into rings and breaded with flour, are deep-fried for 5 - 8 minutes. They are served with entrecotes, steaks, fried liver, and Leningrad-style fried fish.

Baked apples can serve as a side dish for fried poultry and game. The apples are peeled, cut into 4-6 pieces, the remains of the seed nest are removed, placed on a greased baking sheet, sprinkled with sugar and baked in the oven.

Some dishes are served with mushrooms in sour cream sauce as a side dish. Mushroom dishes are served with boiled or fried potatoes as a side dish.

Complex side dishes are made up of 2 - 4 simple side dishes, accordingly reducing the allowance for each of them. In addition to cooked vegetables, complex side dishes include fresh vegetables. Deep-fried potatoes can be kept cool for up to

Test questions and assignments

1. What semi-finished products are prepared from potatoes and vegetables in the form of raw peeled or chopped tubers, root vegetables and other vegetables? Tell us about the centralized production of semi-finished products and the requirements for their quality.

2. What semi-finished products are produced in the form of vegetables that have undergone thermal processing after mechanical cooking? Tell us about the centralized production of semi-finished products and the requirements for their quality.

3. What general technological techniques are used in the preparation of dishes from boiled, stewed and stewed vegetables? What is the range of dishes and sauces for them? What are the requirements for the quality of food?

4. What general technological techniques are used in the preparation of fried vegetable dishes? What is the range of dishes? What are the requirements for their quality?

5. What general technological techniques are used when preparing dishes from baked vegetables? What is the range of dishes and sauces for them? What are the requirements for their quality?

Lecture No. 36: topic “Technology for preparing dishes and side dishes from cereals, legumes and pasta.”

1. Characteristics of raw materials and mechanical processing of cereals, legumes and pasta.”

2..Cooking porridges and porridge dishes. Quality requirements.

3. Cooking legumes and legume dishes. Quality requirements.

4. Cooking pasta and dishes made from it. Quality requirements.

1. For the preparation of culinary products, the following cereals are used: rice, buckwheat, pearl barley (barley), semolina, oatmeal, wheat, including crushed wheat, polished millet, corn, and cereal concentrates.

In recent years, cereals of increased biological value have become widespread, a variety of which has become molded cereals. These are new products, the main component of which is wheat flour with the addition of melange, wheat bran, and the vitamin preparation “Katamas” - a source of carotene and tocopherol. Rice grains, cubes, and balls are formed from the dough. Cereals of increased biological value are subject to higher requirements than regular ones, since they can be used in dietary and baby food.

Among the legumes used for the production of culinary products, shelled peas, split shelled peas, as well as small crushed grains from shelled peas such as semolina and unprocessed seeds of legumes (beans, beans, lentils, chickpeas, chickpeas, cowpeas) are used.

The range of pasta used for cooking is very diverse: tubular, thread-like (vermicelli), ribbon-like (noodles) and curly. Figured products are available in any shape and size: shells, scallops, bows, soup fillings. Non-traditional types of pasta are of interest. These include:

Raw, undried products with a moisture content of no more than 30% and an acidity of no more than 6 degrees. The shelf life of such products at a temperature of 4 °C is up to 4 days;

Quick-cooking products and products that do not require cooking. Cooking for no more than 3 - 5 minutes or holding for 3 - 5 minutes in water at a temperature of at least 80 - 85 ° C;

Products prepared using non-traditional raw materials, for example gluten-free starch (GBS). BCS includes flour and starch of cereals (rice, corn, barley, sorghum, oats, etc.), except for wheat, tuber crops (potatoes) and legumes (peas, lupine). Adding BCS to wheat flour when making pasta reduces the relative proportion of the main structure-forming component in it - gluten protein. As a result, the physical properties of pasta deteriorate: strength and plasticity decrease, adhesion and loss of dry substances during cooking increase, therefore the permissible amount of BCS in a mixture with wheat flour should not exceed 10%.

Cereals must meet the requirements of current GOSTs for basic quality indicators: color, smell, taste, humidity (%, no more), content of good quality kernel (%, no less); content of unhulled grains (%, no more); content of weed impurities (%, no more); flour content (%, no more); content of metallomagnetic impurities per 1 kg of cereal (mg, no more).

When preparing cereals for use, it is important to know the composition of possible impurities that are removed during the process of sorting, sifting, and washing. This is a weed impurity (mineral, organic, weed seeds, spoiled kernels), unhulled grains, chopped kernels, flour; for rice cereals - yellowed and sticky (glutinous) kernels.

Legumes (beans, peas) supplied to public catering establishments should not contain mineral impurities such as pebbles, slag, ore, pest infestation of grain stocks is not allowed, the grain impurity content should not exceed 0.2%. Grain impurities include broken and eaten by pests, sprouted, moldy, underdeveloped, crushed grains.

Cereals, legumes and pasta must meet hygienic requirements for the quality and safety of food raw materials and food products. According to SanPiN 2.3.2.560-96, the permissible level of the following indicators is regulated:

Toxic elements (lead, arsenic, cadmium, mercury, copper, zinc), mycotoxins, pesticides, radionuclides (cesium-137, strontium-90);

Contamination of cereals with cereal pests (insects, mites) is not allowed.

Cereals. Mechanical and hydromechanical processing of cereals includes the following operations: sifting, sorting, washing. As a rule, crushed cereals are sifted, rice, millet, pearl barley and buckwheat are sorted out. At the same time, muchel, unhulled grains and foreign impurities are removed.

The cereal is washed to remove particles of shells and defective puny grains. In addition, on the surface of the cereal kernels there may be products of hydrolysis and oxidation of its own lipids, giving the porridge a bitter taste. This taste is especially common in porridges made from cereals containing a relatively large amount of lipids, so millet, rice and pearl barley are washed first with warm water (30 - 40 °C) and then with hot water (55 - 60 °C). Semolina, barley, small “Poltava” and “Hercules” are not washed. The frequency of washing is 2 - 3 times. For this purpose, the cereal is poured with 3-4 times the amount of water, carefully mixed and the water is carefully drained (decanted). The amount of water absorbed by cereals during washing (on average 30%) should be taken into account when dosing liquid for cooking porridge. To reduce the cooking time of pearl barley, it is recommended to soak it for 4 hours after washing.

The duration of hydrothermal treatment of cereals can also be reduced by washing it with a solution of table salt, followed by short-term exposure before cooking. For this purpose, the prepared cereal is washed 3 times in a solution of table salt (3 - 4 liters of water per 1 kg of cereal, the concentration of the salt solution is according to the Collection of recipes for dishes and culinary products for catering establishments) at a temperature of 20 - 25 ° C. The washed cereal is kept for 30 - 35 minutes to ensure even distribution of moisture. Then the cereal is immersed in boiling water and cooked until tender. The cooking time for rice cereal is reduced by 33 - 37%, oatmeal - by 10 - 13, pearl barley - by 12 - 16, millet - by 20 - 24%. The organoleptic characteristics of the finished product are higher than those prepared in the usual way. Soaking rice grains for 1 hour is very effective. When subsequently preparing crumbly porridge, the cooking time is reduced from 25 to 5 minutes, and subsequent heating - from 60 to 15 minutes. The yield of porridge increases by 4 - 5%.

Buckwheat and wheat cereals are sometimes fried to obtain crumbly porridge. The cereal is poured onto a baking sheet in a layer of no more than 30 mm and fried in an oven at a temperature of 100 - 150 ° C until light brown with occasional stirring. To make crumbly porridge, semolina is not fried, but only dried in an oven. To get a more crumbly porridge, add melted fat to the dried cereal and mix thoroughly.

Legumes. Mechanical and hydromechanical processing of legumes includes the following operations: sorting, washing and soaking. After removing impurities and defective seeds, the legumes are washed 2-3 times with cold water and soaked in water at a temperature not exceeding 15 °C. Soaking can be considered complete when the mass of legumes has doubled. The duration of soaking for peas and beans is 6 - 10 hours, lentils 5 - 6 hours, split peas are not soaked.

Pasta. During mechanical culinary processing, they are inspected, foreign impurities are removed, long tubular products are broken into pieces 10 - 12 cm long before cooking. Pasta “straws”, vermicelli and noodles, arriving in the form of “skeins” and “nests”, are broken into smaller ones parts and small “nests” are cooked whole.

2. Cereals are cooked in water or broth, whole milk or milk diluted with water. The consistency of the resulting porridge can be crumbly (humidity 60 - 72%), viscous (humidity 79 - 81%) or liquid (humidity 83 - 87%). The possibility of obtaining porridge of one or another consistency and the amount of moisture required for this is determined by the technological properties of the cereal used. Thus, liquid porridges are not prepared from pearl barley, since the shape and integrity of the grains of the cereal are preserved throughout cooking and water-soluble substances do not pass into the broth in an amount sufficient to form the consistency of liquid porridge. Unlike pearl barley, crumbly porridge is not prepared from oatmeal, which can be explained by the content of mucous substances (1.8%) and lipids (9.2%) in oatmeal, including phospholipids (0.34%), which are capable of forming complexes with amylose and thereby hinder (inhibit) the gelatinization of starch, resulting in the starch gel having a weak consistency. Starch polysaccharides and mucous substances that have passed into the decoction contribute to the sticking of individual cereal grains and the formation of lumps from them.

Porridge is usually cooked in two stages. First, the prepared cereal is poured into the boiling liquid and, with uniform boiling and stirring, it is cooked for 15 - 20 minutes, during this time the cereal warms up to the temperature of the cooking medium, the process of moisture absorption is intense, the viscosity of the porridge increases - it thickens. The duration of this stage is 10 - 15% of the total cooking time for crumbly porridges and about 20 - 25% for viscous and liquid porridges.

The second stage of cooking porridge is boiling. It takes much longer than the cooking itself. To harden the thickened porridge, cover it with a lid and place it in an oven at a temperature of 150 °C; it is recommended to reduce the lower heating of the oven. When cooking crumbly buckwheat porridge in a steamer, reduce the heat after the porridge has swelled and continue cooking for another 30 minutes. The porridge is cured due to accumulated heat. Do not stir the porridge during steeping.

The duration of cooking porridge depends on the specified consistency of the finished product, preliminary mechanical cooking of the cereal, and varietal characteristics. Thus, the duration of preparation of crumbly porridges is 2 - 2.5 hours, viscous - 2.0, liquid - 1 - . 1.5 hours. Semolina porridge of any consistency reaches readiness in 10 - 15 minutes, porridge from Hercules cereal - in 20 - 30 minutes. The consumption of liquid, salt per 1 kg of cereal, porridge yield and cooking are presented in the recommended regulatory literature, in particular in the Collection of recipes for dishes and culinary products for catering establishments.

Cereal dishes

1.Crumble porridge. They are boiled in water from all types of cereals, except semolina, oatmeal, buckwheat and Hercules oatmeal. Loose porridges are characterized by fully cooked and well-softened cereal grains, most of which retain their shape and are easily separated from one another. They use crumbly porridge as an independent dish, a side dish for hot meat and fish dishes, and also for preparing minced meat. You can stuff vegetables, fish, and lamb brisket with crumbly porridge; crumbly rice is widely used for preparing fish salads and salads with non-fish seafood products (squid, shrimp, etc.).

When hot, crumbly porridges are served with various fats and sour cream; when cold, they are served with milk and cream. As an independent dish, crumbly porridge can be prepared and served with sautéed onions, eggs, and mushrooms; crumbly corn - with feta cheese; fluffy rice - with sautéed onions and cheese (risotto).

There is a way to prepare crumbly porridge from millet and rice cereal in a large amount of water (5 - 6 liters of water and 50 g of salt per 1 kg of cereal). The millet is boiled for 5 - 6 minutes, after which the excess water is drained and the porridge is cooked until cooked. This technique allows you to significantly eliminate the unpleasant aftertaste of the cereal, if it was inherent in it, and somewhat reduce the cooking time. Rice cereals are cooked until tender, drained in a colander (folding rice) and washed with hot boiled water. In a similar way, it is advisable to cook mealy rice varieties to reduce the stickiness of the grains of the finished porridge. In this case, the decoction is used to prepare soups and sauces. Rice cooked in a small amount of meat or chicken broth (the washed rice should only be covered with broth) is called “poached rice.” It is used as a side dish for lamb, veal and poultry dishes.

Pilaf. These are rice dishes cooked in a special way. Ospina pilaf is a crumbly rice porridge. Pilaf is prepared with fried and boiled lamb, poultry, fish, brains, eggs, boiled and dried fruits, nuts, vegetables and mushrooms. To prepare most pilafs, rice cereals are washed before cooking, soaked in warm water for 1 hour to swell, then drained in a colander and boiled. To read pilaf in Azerbaijani style, rice is pre-soaked for 2 - 3 hours in salt water (100 g of salt per 1 kg of cereal) to make the cooked rice more crumbly. Typically, rice stump pilaf is cooked in two ways.

First way. The washed rice is poured into salted boiling water and cooked until the grains on the outside become soft and the inside still retains some elasticity. At this point, the rice is thrown into a sieve and poured with cold water for rapid cooling. Then melt some of the fat in a deep container, put boiled rice there, pour in the rest of the fat, close the container with a lid and heat at a temperature of about 100 ° C for 35 - 40 minutes. To prevent rice from sticking to the container (cauldron, pan), a thin cake of unleavened dough prepared as for noodles is first placed on the bottom. The flatbread can be served along with pilaf.

Second way. Place some butter or melted lard in boiling salted water (water to cereal ratio 2:1), add washed rice and cook at a gentle simmer without stirring. When the rice has absorbed all the water, pour the rest of the fat over it, close the pan and heat (simmer) for 30...40 minutes.

World practice includes significantly more ways to prepare and serve pilaf: Uzbek pilaf, Kazakh pilaf, chikhirtma (chicken or lamb pilaf), Gurian pilaf with the addition of raisins and honey, pilaf with pumpkin and fruits, etc. To give a special taste and flavor when preparing pilaf, various spices are used: anise, barberry, saffron, cinnamon, citric acid.

A variety of pilaf is pilaf - pilaf with clams and mussels. Rice for pilaf is cooked in the second way by adding tomato puree, dry white wine and spices to the water.

Viscous porridge. They are boiled in water or milk. The porridge should be thick enough so that at a temperature of 65 - 75 ° C it can retain its mound shape on a plate or in a ram. Viscous porridges are used mainly as independent dishes: milk porridges with butter or ghee, and porridges cooked in water with any edible fat. Cereals with whole grains boil in milk worse and more slowly than in water, so they are first boiled in water for 20 - 30 minutes (millet - no more than 10 minutes), after which the excess water is drained, hot milk is added and the porridge is brought to readiness .

Viscous porridges as a hot cereal dish can be prepared with onions, bacon, smoked meats, mushrooms, pumpkin, carrots, cottage cheese, and dried fruits. You can make manna and semolina dumplings from viscous semolina porridge. Dumplings are served as an independent dish, boiled or baked with butter, cheese, and milk. From viscous buckwheat porridge you can prepare salnik, a dish of Russian folk cuisine. To do this, viscous buckwheat porridge is seasoned with oil, hard-boiled chopped eggs are added; The bottom and walls of a small clay pot are filled with porridge, sealed with a seal and baked in an oven for about 1 hour. The seal can be replaced with slices of bacon. You can add fried chopped liver to the porridge.

Thick viscous porridges with meat fillings include kulesh. Kulesh is usually prepared from millet (other grains can also be used). Pork lard is cut into small cubes and fried with chopped onions. Place washed and well-sorted millet and salt into boiling water or meat broth, cook until tender, add lard and onions and heat for another 10 - 15 minutes. To prepare kulesh with meat, the boiled meat from the broth is cut into cubes, mixed with onions fried in lard and added to the porridge 10 - 15 minutes before the end of cooking.

Liquid porridge. They are cooked from all types of cereals, except pearl barley, buckwheat, barley and sago, mainly with milk. Porridge is a fairly homogeneous liquid-like mass consisting of boiled and partially disintegrated cereal grains. Porridge is used as an independent dish, hot with butter, sugar, jam, etc.