Light and complex cold appetizers. cold appetizer recipes
Even in the recent past, public catering existed strictly according to regulatory rules. And in which institution we would not go, the range of products offered was absolutely almost the same. Everything that was included in the menu was in one collection of recipes and those dishes that are part of it. Nowadays, as a rule, the vast majority of restaurants develop complex specialty cold dishes and poultry snacks. A signature dish is a dish prepared according to an original recipe and technology and reflecting the specifics of a catering company. A signature dish differs, as a rule, in organoleptic characteristics from the dishes provided for by the current officially published collections of recipes for dishes. The specifics of the enterprise include national, regional and other features. A new dish is a dish prepared from a new type of raw material and using a new, improved technology. For such dishes, enterprises must develop Technical and Technological Maps (TTK). From January 1, 2015, the form and content of the TTK is regulated by GOST 31987-2012 and the requirements technical regulation Customs Union TR TS 021-2011.
The technical and technological map is a regulatory document. The thesis presents TTK for complex specialty cold dishes and snacks from meat and poultry. Such as: “Chicken soufflé with cheese and Provence herbs”, “Italian poultry roll”, “Chicken pate with pumpkin”, “Jellied chicken fillet with apricots”, “Boiled chicken rolls with spicy omelet". All technical and technological cards are developed for dishes produced and sold only at a certain public catering enterprise, and these cards do not apply to products supplied to other enterprises. Along with the technology for preparing products and the norms for laying products, it includes requirements for the safety of the raw materials used and the technological process, the results of laboratory studies of products in terms of safety indicators.
Each technical and technological map is assigned a serial number. The card is signed by a process engineer, responsible developer, approved by the head of the enterprise or his deputy. Validity period of technical technological maps defines an enterprise.
"I approve"
Enterprise manager
________________________
Technical and technological map No. 1.
"Chicken Soufflé with Cheese and Provence Herbs"
1 area of use
This technical and technological map has been developed in accordance with GOST 31987-2012 and applies to specialty of the house"Chicken soufflé with cheese and Provence herbs", produced and sold in the restaurant ______________.
2. Requirements for raw materials
Food raw materials, food products and semi-finished products used to prepare the dish "Chicken Soufflé with Cheese and Provence Herbs" must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, certificate safety and quality, etc.).
3. Recipe
|
Name of raw materials and products |
Bookmark rate for 1 serving |
Net bookmark rate for 10 servings, kg |
|
|
Gross weight, g |
Net weight, g |
||
|
Boiled chicken fillet |
|||
|
Wheat flour 1 grade |
|||
|
Butter |
|||
|
Butter |
|||
|
Mascarpone cheese |
|||
|
parmesan cheese |
|||
|
Rosemary |
|||
5. Technological process
Pass the pulp of boiled poultry through a meat grinder with a fine grate 2 times, then gradually introduce milk sauce into the minced meat. To prepare it, heat the butter in a frying pan and add the flour there and fry it a little. Then add cream and simmer for five minutes, stirring constantly. In a blender, beat the grated parmesan, marscarpone and egg yolks until smooth. Whisk the egg white until stiff peaks form, gently fold into the mixture, mixing from bottom to top. Put the mass on a baking sheet with a layer of 3 cm and bake at a temperature of 180-200 ° C for 15-20 minutes.
Before releasing, lower the form with the soufflé for a few seconds in warm water by 2/3 of the volume, then remove the form from the water, shake and put the soufflé on portion plate. According to the requirements of SanPin 2.3.6.1079-01, the temperature of the dish during serving should not exceed 14°C. The allowable shelf life of the dish "Chicken soufflé with cheese and Provence herbs" before sale, according to SanPiN 2.3.6.1079-01, is 2-3 hours.
Organoleptic indicators of the dish "Chicken soufflé with cheese and Provence herbs" must meet the following requirements:
Nutritional value of the dish "Chicken soufflé with cheese and Provence herbs" for the output of 150 g and 100 g of the product:
"I approve"
Enterprise manager
________________________
Technical and technological map No. 2.
"Italian poultry roll"
1 area of use
This technical and technological map has been developed in accordance with GOST 31987-2012 and applies to the signature dish “Italian poultry roll”, produced and sold at the ______________ restaurant.
Raw material requirements
Food raw materials, food products and semi-finished products used for the preparation of the “Italian poultry roll” dish must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, safety certificate and quality, etc.).
Processing of all products used must be carried out in strict accordance with established sanitary norms and rules.
Recipe
Technological process
The preparation of raw materials for the production of a dish is carried out in accordance with the "Collection of recipes for dishes and culinary products for public catering establishments (2009)".
Cut the cheese and mix with crushed nutmeg and garlic. Fry mushrooms with onions in vegetable oil until golden brown. Wash chicken breasts, dry and beat off. Add salt and pepper to taste. Put mushrooms with onions in the middle of each breast, wrap it with a roll, fasten the edges with toothpicks or tie with a thread. Pour into water, bring to a boil and remove. Transfer to a baking sheet greased with butter, sprinkle with cheese and nuts and bake in the oven at 200 0 C for 20 minutes.
Requirements for registration, implementation and storage
Cool the finished roll, cut into slices (3-4 per serving) and decorate. According to the requirements of SanPin 2.3.6.1079-01, the temperature of the dish during serving should not exceed 14°C. The allowable shelf life of the dish “Italian poultry roll” before sale, according to SanPiN 2.3.6.1079-01, is 2-3 hours.
Quality and safety indicators
The organoleptic characteristics of the "Italian Poultry Roll" dish must meet the following requirements:
Microbiological indicators of the quality of the dish must comply with the requirements of the Technical Regulations of the Customs Union "On safety food products"TR CU 021/2011.
The nutritional value
Nutritional value of the dish "Italian poultry roll" for the output of 180 g and 100 g of the product
Technical and technological map No. 3
"Chicken pate with pumpkin"
1 area of use
This technical and technological map has been developed in accordance with GOST 31987-2012 and applies to the signature dish "Chicken Pate with Pumpkin", produced and sold at the ______________ restaurant.
Raw material requirements
Food raw materials, food products and semi-finished products used for the preparation of the “Chicken Pate with Pumpkin” dish must comply with the requirements of the current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, certificate of safety and quality etc.).
Processing of all products used must be carried out in strict accordance with established sanitary norms and rules.
Recipe
Technological process
The preparation of raw materials for the production of a dish is carried out in accordance with the "Collection of recipes for dishes and culinary products for public catering establishments (2009)". Boiled fillet is passed through a meat grinder with a frequent grate, mashed boiled pumpkin and peeled boiled hot potatoes are added, again passed through a meat grinder, melted butter, salt are added and mixed. On a sheet, smeared with a thin layer of oil and sprinkled with flour, spread a mass of 3-4 cm thick, level it. The surface is smeared with a thin layer of sour cream and baked in an oven for 10 minutes at a temperature of 230-250°C. The temperature inside the product should be 85°C. The baked pate is cooled to a temperature of 20-25°C and cut into one piece per serving.
Requirements for registration, implementation and storage
The pate is served on a patty plate, one piece per serving. The pate is displayed in portioned form in a refrigerated display case and sold within 1 hour from the date of manufacture. According to the requirements of SanPin 2.3.6.1079-01, the temperature of the dish during serving should not exceed 14°C. The allowable shelf life of the dish "Chicken pate with pumpkin" before sale, according to SanPiN 2.3.6.1079-01, is 24 hours at a temperature of 2-60C. The organoleptic indicators of the dish "Chicken pate with pumpkin" must meet the following requirements:
Microbiological indicators of the quality of the dish must comply with the requirements of the Technical Regulations of the Customs Union "On food safety" TR TS 021/2011.
The nutritional value
Nutritional value of the dish "Chicken pate with pumpkin" for the output of 100 g of the product:
"I approve"
Enterprise manager
________________________
Technical and technological map No. 4.
"Chicken Fillet with Apricots"
1 area of use
This technical and technological map has been developed in accordance with GOST 31987-2012 and applies to the specialty dish "Aspic of chicken fillet with apricots", produced and sold in the ______________ restaurant.
Raw material requirements
Food raw materials, foodstuffs and semi-finished products used for the preparation of the dish "Jellied chicken fillet with apricots" must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, safety certificate and quality, etc.). Processing of all products used must be carried out in strict accordance with established sanitary norms and rules.
Recipe
Technological process
The preparation of raw materials for the production of a dish is carried out in accordance with the "Collection of recipes for dishes and culinary products for public catering establishments (2009)".
Chicken fillet is cleaned from films, tendons, fat residues. Separate the large fillet from the small. A large fillet is cut along not to the end, so that it opens like a book, salt, sprinkle with ground nutmeg. Canned apricots are laid out in the middle of the fillet, sprinkled with grated cheese, molded, placed in a saucepan, poured with hot water, allowed to simmer for 20 minutes with the lid closed. Then cool and pour the jelly with a layer of 1-2 mm (from a steep broth and gelatin), serve 1-2 pieces per serving.
Requirements for registration, implementation and storage
The dish "Aspic of chicken fillet with apricots" is served on a plate of the euro standard. According to the requirements of SanPin 2.3.6.1079-01, the temperature of the dish during serving should not exceed 14°C. The allowable shelf life of the dish "Chicken fillet with apricots" before sale, according to SanPiN 2.3.6.1079-01, is 2-3 hours.
Quality and safety indicators
The organoleptic indicators of the dish "Aspic of chicken fillet with apricots" must meet the following requirements:
Microbiological indicators of the quality of the dish must comply with the requirements of the Technical Regulations of the Customs Union "On food safety" TR TS 021/2011.
The nutritional value
Nutritional value of the dish "Aspic of chicken fillet with apricots" for the output of 150 g and 100 g of the product:
"I approve"
Enterprise manager
________________________
Technical and technological map No. 5.
"Boiled chicken rolls with spicy omelet"
1 area of use
This technical and technological map has been developed in accordance with GOST 31987-2012 and applies to the signature dish Boiled Chicken Rolls with Spicy Omelet, produced and sold at the ______________ restaurant.
Raw material requirements
Food raw materials, food products and semi-finished products used for the preparation of the "Chicken Fillet with Apricots" dish must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, certificate of safety and quality etc.).
Processing of all products used must be carried out in strict accordance with established sanitary norms and rules.
Recipe
Technological process
The preparation of raw materials for the production of a dish is carried out in accordance with the "Collection of recipes for dishes and culinary products for public catering establishments (2009)".
Finely chop the cilantro. Fry cumin in a dry frying pan, then grind. Carefully free the chicken meat from the bones, being careful not to damage the skin. Pour the bones with the remnants of meat with cold water and cook a little broth - about half a liter. Break the eggs into a bowl, pour in the milk and add the salt. Whisk the mixture with a whisk or fork. Then add spices to the egg mass and mix again. Bake three omelette pancakes. Put the chicken meat skin side down on a sheet of cellophane for baking, salt, pepper, lay the omelette and carefully and tightly roll the roll. Tuck the edges of the cellophane and tie with a thread. Gently load the resulting rolls into the boiling broth and cook for an hour. Cool in the broth, then transfer to a dish under oppression and cool.
Requirements for registration, implementation and storage
The dish "Boiled chicken rolls with spicy omelet" is served on a plate of the European standard. According to the requirements of SanPin 2.3.6.1079-01, the temperature of the dish during serving should not exceed 14°C. The allowable shelf life of the dish "Boiled chicken rolls with spicy omelet" before sale, according to SanPiN 2.3.6.1079-01, is 2-3 hours.
Quality and safety indicators
The organoleptic indicators of the dish "Boiled chicken rolls with spicy omelet" must meet the following requirements:
Microbiological indicators of the quality of the dish must comply with the requirements of the Technical Regulations of the Customs Union "On food safety" TR TS 021/2011.
Nutritional value of the dish "Boiled chicken rolls with spicy omelet" for the output of 150 g and 100 g of the product:
The nutritional value
Fish dishes and snacks
ka
At balyk products
Hot smoked fish
Assorted fish
Crabs
Caviar.
Caviar granular
Herring with garnish.
Chopped herring with garnish..
Fish with mayonnaise.
Filled fish.
First way.
Jellied pike perch (whole).
Prepared pike perch is boiled, cooled in broth, taken out on a wire rack, dried well, transferred to a dish and decorated on the sides and back with various vegetables, herbs, lemon, crayfish necks. All decorations are glued with jelly. After that, the fish is poured with semi-hardened jelly completely imli in the form of a mesh, using a pastry bag with a tube with a diameter of 1-2 mm. A vegetable garnish, jelly cut into cubes are placed around the bami pike perch. Horseradish sauce with vinegar is served separately.
Whole fill fish
For cooking, most often pike perch in whole carcasses and stretched, small sturgeon or stellate sturgeon of medium size are used. The fish, cut crosswise into pieces, is served on a large porcelain dish. With the help of a pastry bag, it is covered with a thin layer of semi-hardened fish jelly, then various decorations are laid along the ridge: semicircles of oranges and fresh cucumbers, olives, strips of red sweet pepper, vegetables. The sides of the stellate sturgeon are also decorated with carved lemon slices. Jewelry is again covered with a thin layer of semi-hardened jelly. A skewer, beautifully decorated with various vegetables, is sometimes put on the fish. Garni-
they cut fish with vegetables (green peas, circles of fresh cucumbers, gherkins, etc.). Parsley and celery are placed along the edges of the dish.
Other banquet dishes are often prepared with sturgeon, stellate sturgeon, aspic beluga with horseradish, pikeperch stuffed with aspic and stretched, fish cutlets with mayonnaise sauce with jelly, whole fish with mayonnaise, etc.
Sauce is always served separately for banquet fish dishes.
Stuffed fish (perch, pike). Fish prepared for stuffing is filled with minced fish pulp, bread, milk, browned onions, fat, garlic. The fish is given the appearance of a whole carcass, wrapped in gauze, tied with twine at the head and tail, placed on the grate of a fish boiler and stewed with spices and seasonings until tender (30-40 minutes). The boiled fish is cooled, cut across into pieces and served.
The fish can be laid on a dish in the form of a whole carcass, a vegetable side dish is placed around it in bouquets. Horseradish sauce with vinegar is served separately.
Fish marinated in white. Peeled whole smelt, small navaga or pieces of pike-perch fillet, perch are breaded in flour, fried in vegetable oil, placed in a non-oxidizing dish and poured with marinade. After 3-4 hours, the fish is transferred to a salad bowl, the marinade is finally seasoned with salt, sugar, vinegar and the fish is poured, the roots are evenly distributed on the surface of the fish. Sprinkle the fish with herbs.
Fish in a tomato (red) marinade. fillet pieces fish fried in vegetable oil, slightly tinting and not drying, laid out in a deep non-oxidizing dish, behind pour warm marinade with tomato and cool. Sprinkle the fish with herbs before serving.
Sea crabs
The dish is prepared in a form into which a little jelly is poured and cooled (prepare a shirt). Then the form is filled with large pieces of crabs, freed from bone plates, fresh tomatoes, green peas, boiled carbovanized carrots, small pieces of crabs are placed in the middle, the jelly is poured into the form and cooled. Before serving, the form is dipped in hot water for a few seconds and laid out on a dough stand set on a round dish. Lay around fresh cucumbers, tomatoes, boiled vegetables, triangles of jelly. The dish is decorated with lettuce leaves.
Oysters. Shells with molluscs are washed in cold water, the shells are separated with a special knife, the upper shell is removed, washed again in salted water, the flesh of the mollusk is cut at the point of attachment to the shell and served in it on a napkin with pieces of food ice.
Squids. Squid fillets are cooked in the same way as for cooking hot dishes. Boiled squid shredded with straw. After that, they can be served with mustard dressing, under a red marinade, added to vinaigrettes and salads, or made into aspic.
Lobsters and lobsters. These large marine crustaceans are boiled, the flesh of the necks, claws (in lobsters) is taken out. You can serve them with mayonnaise. At a banquet serving, the shell of a boiled lobster is placed on a dish, the neck, cut into slices, is placed on it, and the split claws with pulp are placed nearby. Mayonnaise is served separately. Lobsters are processed, cooked and served in the same way as lobsters.
Seaweed. Dried seaweed is sorted and soaked in cold water for 10-12 hours (7-8 liters of water per 1 kg of cabbage), then washed thoroughly. Frozen cabbage is thawed in cold water and washed.
Cabbage is prepared as follows: pour cold water, quickly bring to a boil and cook for 15-20 minutes; after that, the broth is drained, the cabbage is again poured with warm water and boiled for another 15-20 minutes. From it you can prepare various salads.
Piglet jellied whole
The boiled pig is cooled, cut into pieces along, and then across. Each piece is smeared with jelly and placed on a dish, giving it the appearance of a whole carcass. Instead of eyes, you can insert olives. Decorate with vegetables, sliced carb knives, red tomato slices, fresh cucumber slices, celery leaves, slices boiled eggs, olives, cranberries. The dish is then covered with a net of light jelly.
Horseradish sauce with sour cream is served in a gravy boat.
Beef tartare
· The place of origin of this dish is the north of France, which is quite right.
In many French restaurants minced meat is served separately and everything else separately. And then they either mix it in the presence of the client, or leave it to you to do it yourself.
There is also the so-called "royal tartare", which differs from the usual one with a small slide of black caviar on top.
1. Remove all veins and films from the beef tenderloin. First, finely chop the meat (the colder the meat, the easier it is to do this), then chop it with a heavy knife or two is better. You should get minced meat coarse grinding.
2. Very finely chop the onion and parsley, chop the capers. Mix onion with egg yolk. Add capers, mustard, Worcestershire sauce and Tabasco.
3. Pour in the olive oil and beat the dressing lightly. Put the meat in the dressing, add the parsley.
4. Salt and pepper. Then knead well, preferably with hands dipped in warm water.
5. Put the tartare in the refrigerator for 10 minutes. and serve.
If you have established tartare not as an appetizer, but as a main course, then deep-fried potatoes will be the best side dish for it, and for those who carefully monitor their weight - green salad.
It makes no sense to say that you need to drink tartare with French red Beaujolais.
Game cheese (fromage).
Compose an algorithm for preparing game cheese dishes.
Poultry is fried or boiled (grouse, partridge, partridge, capercaillie, black grouse, pheasant), cool it, remove the meat from the bones, chop it finely and pass it through a meat grinder 2-3 times with a frequent grate, add strongly softened butter, grated cheese, beat well with a mixer. Salt, red pepper, Madeira, nutmeg are added to the mass, mix well.
In the form, a “shirt” is made of meat jelly, on which products of bright color are laid out in the form of a pattern and fixed with semi-hardened jelly, then the form is filled with a pastry bag with cheese, so that it does not reach the edge of the shirt by 4-5 mm. The surface is poured with semi-hardened jelly and cooled.
Before serving, the form is dipped in hot water, held for 3-7 seconds, quickly removed, turned upside down, but at an angle of 45 °, shaken and spread the cheese (fromage) on a dish. Pieces of jelly, cut or cut into beautiful shapes, and parsley sprigs are placed around the cheese. Mayonnaise sauce is served separately in a gravy boat.
Piglet stuffed
In the treated pig, cut along the body (along the abdomen), the bones are removed. The incision is partially sutured, the pig is stuffed with minced meat through the remaining hole, after which the hole is sutured. Minced meat is prepared in the same way as for stuffed chicken, but instead of chicken pulp, piglet pulp is used. The prepared pig is wrapped in a napkin or parchment and tied up. The piglet is boiled together with the bones removed for 1.5-2 hours at a low boil. Salt is added at the end of cooking. In order not to discourage the delicate taste, they do not put any roots, or spices, or vinegar, do not rub it with salt, as it makes the pig blush. The finished piglet is cooled along with the broth and then cooked and released like stuffed chicken.
Recipe step by step photos
Ingredients
Leg of lamb weight ~ 2.5kg
chili pepper
· OK. 100g pork fat or brisket (fresh)
salt, pepper, dry rosemary
Cooking method
In principle, everything is very simple and tasty, it is almost a classic version of cooking a leg of lamb.
Wash lamb, clean it from films and fat, they give the very unpleasant smell ...
We cut the chile, remove the seeds and partitions, cut the fat into small sticks.
We make deep cuts in the leg, with a sharp knife, almost to the bone, and stuff it with bacon and chili pepper. We try to ensure that the entire pulp of the leg is stuffed evenly, the cuts should be approximately at an equal distance from each other.
Rub the meat well with salt and pepper, season with rosemary.
Then tightly wrap in foil, bake in an oven heated to 180 * 1h30m, after this time, open the foil and brown the meat, about 30 minutes.
Bon appetit!
Stuffed chicken or game fillet (chauffroy). The cleaned game fillet is beaten off with a chopper, minced meat is placed on it, prepared, as for pate, from the liver and bacon with vegetables and spices, molded into a cutlet with both pointed ends and stewed. The finished fillet is cooled and poured with red fat-free sauce with wine (Madeira) and gelatin, decorate with boiled egg white and again pour meat dark jelly with a layer of 1 - 2 mm, made from fried bird bones (except for the backbone) with the addition of gelatin. They lay 1-2 pcs. per serving.
Foie gras appetizer
In pursuit of creating a new standard of luxury, the French inventors succeeded again. After all, for many centuries they were haunted by the glory of traditional Russian red caviar, which, by and large, is now a symbol of success and wealth. However, the French introduced the fashion for foie gras, which has become a new symbol of luxury and chic. Foie gras is a pâté made from very fatty goose liver. Geese or ducks for the preparation of this delicacy are fattened in a special way, so that in the short time that they live, their liver gains a lot of mass and fat content. The fact is that the French are not only good cooks, but also economists, so after calculating the cost of raising each individual, they came to the conclusion that ducks are a more economical fattening option and began to make foie gras from their liver. Of course, goose liver has higher taste characteristics than duck. But such a liver is worth a lot ...
Foie Gras Recipe #1
for this, the goose liver is stuffed (filled) with goose fat and good minced beef, plus a delicacy mushroom - truffle is added inside the liver, this is all fried in the most accurate way, stewed in goose fat, cooled, languidly cut and served to the table as a separate dishes or in the form of sandwiches on white, tender bread.
Foie Gras Recipe No. 2
Frozen foie gras can be prepared quite quickly and tasty simply by laying it out on a clean towel and sprinkling well with coarse salt and ground pepper. A towel with foie gras is wrapped and placed for a day in the lower, warmest compartment of the refrigerator with vegetables. Then the salt is scraped off and the foie gras is eaten with onion, raspberry or fig jam. Heat treatment is not required in this case!!!
Foie Gras Recipe No. 3
A personally verified recipe for making foie gras is as follows. We take absolutely fresh foie gras, that is, goose fatty liver, 500-600 grams, 30-50 grams of port, a little salt, white pepper, baking foil. First, carefully remove all nerves, bile ducts from foie gras, coat the result with salt and pepper, pour port wine and determine in the refrigerator for 30-60 minutes.
Then we wrap the foie gras soaked in port wine and spices in foil, pierce it in several places and place it in a preheated oven (170-190 degrees). It is very important to calculate the time correctly and not to overexpose the liver in the oven. Fat will flow out through the pierced slots into the bowl in which the foil with foie gras lies, and at the above degrees of 500-600 grams, foie gras will cook for about 30 minutes. If possible, focus on the foie gras baking time indicated on product label.
You can look forward to the next time. First, before placing the foie gras in the oven, it must be heated for 5 minutes at 160 degrees. Cooking in the oven 500-700 grams of foie gras at 160 degrees will take 30 or 40 minutes, depending on what degree of doneness, readiness of foie gras you need.
It is impossible to taste foie gras during cooking, because it is useless: cold and hot foie gras are two different differences. And once you've taken the foie gras out of the oven, there's no going back. If goose fat gets into the foil or into the form with foie gras, it must be carefully drained. Next, the foie gras should cool down (do not open the foil!) And it is placed in the refrigerator, where, according to the recipe, it needs to “lie down” for 2 days (or you can do without “bedding”), and then it can already be used in all forms and with any side dishes and sauces.
5. Egg snacks
Eggs with mayonnaise and garnish. The eggs are hard boiled, cooled and peeled. Cucumbers, fresh tomatoes, boiled potatoes and cut carrots thin slices. Half of the vegetables are seasoned with mayonnaise and "Southern" sauces according to the norm. Mayonnaise sauce is also taken for this half of the indicated V quantity recipe. Seasoned vegetables are placed on a plate, halves of boiled dried eggs are placed on top and poured with the remaining mayonnaise sauce. The dish is decorated around with lettuce, jelly and vegetables. let go of the dish
it is possible without a side dish of vegetables and jelly. In this case, the norm of vegetables is reduced by half.
Eggs stuffed with herring. Eggs are hard boiled and shelled. Then the eggs are cut a little off sides squirrels and cut them in half lengthwise. You can cut off a little the ends and cut the eggs across into two parts or cut Not a lot of blunt end, put the egg on the cut part and at the top on both sides cut two slices at a right angle, without touching a strip of protein 7-8 mm wide. egg in it case will resemble a basket with a handle. The yolk is carefully removed from all eggs.
The cleaned and finely chopped herring fillet is mixed with the yolk, rubbed through a sieve (a large amount is passed through a meat grinder), transferred to a saucepan with softened and well-beaten butter (or mayonnaise) and everything is thoroughly mixed until a homogeneous puree-like mass is obtained, which is seasoned with salt to taste . Prepared eggs are filled with minced meat using a paper tube, a mayonnaise net is made on top, and a bunch of parsley is placed in the center of the plate or dish.
Minced meat for eggs can be prepared from kilka fillets and anchovies. In addition, the egg is stuffed with granular or chum caviar (in this case, only part of the yolk is taken out), as well as meat or fish salad. To prepare a salad, pickled or fresh cucumbers, tomatoes, boiled potatoes are cut into small cubes (3-4 mm), green peas, boiled or fried meat, poultry, sausage, fish, also finely chopped, are added, and seasoned with mayonnaise or South sauce.
Complicated cold dishes and snacks from fish, meat, poultry
Cold meals and snacks are usually served at the beginning of the meal. In the menu of breakfasts and dinners, they can be the main dish. Cold dishes differ from appetizers in that they are usually served with a side dish, they are more satisfying (cold fried roast beef, galantine chicken, stuffed fish, etc.). Cold appetizers have a smaller yield, they are served either with a side dish (caviar, salmon, chum salmon, sprats, etc.), or with a very small amount of it (sprat and herring with onions).
Snacks can also be served hot (hot appetizers). According to the cooking technology, hot appetizers are similar to hot main courses (from meat, poultry, fish, offal, etc.), but differ from them, as a rule, in a spicier taste and in that they are served without a side dish in portioned pans, small saucepans (capacity 50-100 g) - cocotte makers. Hot snacks are included in the menu after cold ones.
New theme
Recording the plan in a notebook:
| Issues under study | Student activities |
| 1. Dishes and snacks from fish - snacks from gastronomy, from herring, boiled fish with horseradish, with mayonnaise, aspic (in portions, whole), stuffed, with marinade. Quality requirements, implementation deadlines. | Drawing up a table "Defects, causes, preventive measures": Dishes "fish aspic in portions." |
| 2. Snacks from non-fish aquatic raw materials. | Student presentation. They answer questions. |
| 3. Dishes and snacks from meat and poultry. Appetizers from meat gastronomy, assorted meat, fried poultry, aspic meat, aspic pig, chicken and game with mayonnaise, game cheese, chicken galantine, meat jelly, game pate, liver pate, chauffroy. Quality requirements, implementation deadlines. | Record the range. Listen. Compose an algorithm for preparing game cheese dishes. |
| 4. Snacks from eggs. The technological process of preparing dishes, the rules of registration, serving. Quality requirements, storage and implementation modes. Defects, causes, methods of prevention. | They're watching. Listen. |
Fish dishes and snacks
Compilation of the table "Defects, causes, prevention measures":
Dishes "fish jellied in portions".
Sturgeon, stellate sturgeon are boiled in links, beluga - large pieces 40-60 cm long, 10-12 cm wide, sterlet - most often in portioned pieces. Partial fish is cooked in portions, except for the court ka and pike, intended for stuffing as a whole, or pike perch, trout, smelt, used as a whole for jellied dishes.
Fish served under mayonnaise, or for salads masked with mayonnaise, are sometimes stewed. Marinated fish is lightly fried. Peeled herring fillets are soaked and stored in tea broth or milk.
Lightly salted fish (salmon, salmon, chum salmon, etc.) are washed and layered along the spine, the ribs are removed bones, cut the skin and, starting from the tail, cut into portions, holding the knife at an angle of 30-45 °. Portioned pieces are placed on snack plates and garnished with a slice of lemon and herbs.
With multi-portion serving, lightly salted fish is placed on an oval dish or herring, the portions are given a beautiful shape (rolled up with a rose or laid with a ladder). Lemon slices are placed at the ends of the dish (for stability, the skin is bent at the slices), and sprigs of greens are laid on the sides.
At balyk products cut the skin, remove cartilage and cut the flesh from the skin in thin wide pieces, holding the knife at an angle of 30-45 °. So that the pulp, which remains uncut, does not wind, it is covered with skin or wrapped in parchment. Balyk products are released in the same way as salted fish, garnished with lemon and herbs.
Hot smoked fish(stellate sturgeon, sturgeon, sea bass, cod, omul, etc.) are cleaned from skin and bones, and sturgeon - from cartilage and portioned. Sturgeon are cut into portions of the established mass, holding the knife at a right angle
Portions are placed on snack plates or in multi-portion dishes (oval dish, herring), garnished with lettuce, fresh cucumbers and tomatoes, you can also serve complicated side dish from boiled vegetables, green peas, potatoes with mayonnaise sauce.
Horseradish sauce with vinegar or mayonnaise is served separately with fish
Several, but at least three types of fish gastronomy are used for assorted dishes: salmon, salmon, cold or hot smoked fish, they also include cold boiled, caviar (chum, pressed, granular), canned crabs, sprats, sprats. Beautifully cut pieces of various types of fish gastronomy are placed on an oval dish or herring box, alternating in color. The assortment often includes caviar, which can be arranged in baskets or sizzling puff pastry vol-au-vents.
Assorted fish
Served on a large oval porcelain dish in the form of pieces (25-30 g each) of salted salmon, hot-smoked sturgeon, salmon, etc. The dish is decorated with pieces of the same fish, rolled tubes with pitted olives embedded in them, cucumber slices, slices lemons, sprigs of greens.
Crabs stacked in tartlets and covered with a mesh of jelly with mayonnaise or jelly.
Caviar. Grained or chum salmon is placed in a slide on the caviar rosette, and finely crushed ice is placed in the caviar bowl, decorated with butter. The pressed one is placed on a small dessert plate, decorated on the sides with a sprig of parsley. Separately, chopped green onions, a slice of lemon, a piece of butter are served.
Caviar of sturgeon (black) and salmon (red) fish is laid out in special cupronickel caviar bowls. For decoration use lemon and greens. In addition to caviar, you can serve olives, butter rosettes, fish cakes or slices of white bread. Caviar in baskets or rolls looks very attractive. From puff pastry.
Beluga caviar is considered the best black caviar - it is the coarsest, sturgeon caviar is the smallest.
Caviar granular
Served in caviar bowls with crushed ice, which are placed on a dish with a linen napkin. TO granular caviar at banquets, receptions, festive dinners hot rolls, pies, finely chopped green onions and butter are served.
Herring with garnish. Pieces of herring fillet cut across or obliquely are placed on sliced seasoned vegetables, and a side dish of potatoes, cucumber, carrots or beets, onions and eggs is beautifully placed on the sides. Herring is watered with mustard or vinegar dressing.
Chopped herring with garnish. Prepared herring fillets, peeled apples, wheat bread soaked in water (or milk) and onions lightly sautéed in vegetable oil are passed through a meat grinder. The crushed mass is seasoned with vinegar, salt, pepper, vegetable oil and laid in the form of a whole fish. Sprinkle herring with chopped egg and green onions, and garnish on the sides with butter flowers, carboiled boiled carrots, slices of fresh cucumber and tomato .
Boiled fish with garnish and horseradish. From the cooled stripped boiled link sturgeon fish cut slices 1-1.5 cm thick. Garnish the fish with boiled potatoes, carrots, rutabaga, cucumbers, cut into small cubes, green peas, etc. Put the garnish in bouquets and pour over salad dressing.
Horseradish sauce with vinegar is served separately. As an additional garnish, you can offer diced fish jelly.
They also prepare and decorate partial fish, but boil it in portions, cool it and dry it slightly before leaving.
Fish with mayonnaise. On one third of the vegetable side dish seasoned with a small amount of mayonnaise, a portioned piece of boiled fish is placed and poured from a paper envelope with a notched cutout with mayonnaise sauce. From above, dishes can be decorated with crabs and sprigs of greens, slices of fresh tomatoes, and a vegetable side dish can be placed around with bouquets.
For custom-made dishes, mayonnaise sauce is prepared with fish jelly in a ratio of 1: 1, fish is poured over, decorated and transparent jelly is poured on top.
Filled fish. The key to the excellent quality of the aspic is the transparency of the jelly. If cloudy broth, then it must be cooled to 50C, pounded fish caviar is introduced (if it was in the fish after cutting) or whipped egg whites, mix thoroughly, bring to a boil, boil until the proteins are completely coagulated at a low boil for 5-10 minutes. Fish broth should be clarified after pre-swollen gelatin is dissolved in it, because. it makes the broth cloudy.
This dish can be prepared in two ways.
First way. Portion pieces of pike-perch or other fish fillets are boiled and cooled on a sieve. The broth left after boiling the fish is combined with the broth from fish food waste and filtered. Soaked and squeezed gelatin is placed in the hot broth, dissolved, the broth is cooled to 50-60 ° C, a guy is introduced, boiled for 20-30 minutes, seasoned with salt and filtered. A layer of jelly 4-6 mm is poured onto a baking sheet and, when it hardens, dried pieces of fish are placed on it at intervals of 2 cm. They are decorated with boiled carrots, lemon, olives, green onions, parsley, crayfish necks, attaching decorations with jelly. After that, the decorated pieces of fish are cooled again, jelly is poured over (at least 0.5-1 cm layer) and cooled again.
Send your good work in the knowledge base is simple. Use the form below
Students, graduate students, young scientists who use the knowledge base in their studies and work will be very grateful to you.
Posted on http://www.allbest.ru/
Posted on http://www.allbest.ru/
MINISTRY OF SPORT OF THE RUSSIAN FEDERATION
FEDERAL STATE BUDGET EDUCATIONAL INSTITUTION OF HIGHER PROFESSIONAL EDUCATION
"RUSSIAN STATE UNIVERSITY OF PHYSICAL CULTURE, SPORTS, YOUTH AND TOURISM (GTSOLIFK)"
INSTITUTE OF TOURISM, RECREATION, REHABILITATION AND FITNESS
DEPARTMENT OF TOURISM AND SERVICE
COURSE WORK
COLD DISHES AND SNACKS
Completed by a student:
4 courses of the RD group
Garkavenko Anna
Checked:
Maksakovskaya N.S.
Introduction
1. Cold dishes and snacks
Conclusion
Introduction
Snack is a table term meaning:
1) time and type of serving to the table;
2) the nature and form of dishes served for meals either on their own or at a certain time as part of a meal.
As a concept, the term "snack" became widespread only in the 18th century. and especially in the nineteenth century. In the 17th century the Russian language knew the word "snack", but in a different meaning, and it was then used with the preposition "for" (for example, bread for a meat snack, sugar for a bitter medicine snack).
Since the 18th century the word "snack" is used with the prepositions "to" and "on" ("snack for vodka, beer", "give fish, cucumber for a snack").
In the first third of the XVIII century. "appetizer" was often replaced by the word "frischtich" and was used in the first sense as a synonym for "breakfast". And since breakfast was served with cold dishes or unheated roast left over from dinner, appetizers began to mean from the middle of the 18th century. all cold dishes of the Russian table: sauerkrauts (cucumbers, cabbage, mushrooms), fish pickles (stringed, salted, dried sturgeon and salmon fish and caviar), smoked meats (ham, boiled pork, goose curtains).
In the 19th century German, Swedish and French dishes were included in the appetizers - hard-boiled eggs, goose and liver pates, sausages, butter, white bread, and pies were added from the Russian table, previously served exclusively for lunch, to cabbage soup or separate dishes. This snack table also included such dishes of Russian cuisine that had to be prepared in advance, but which could remain and be eaten cold. They were jelly, aspic. From the French table, this included mainly pâtés and cold sauces, canned fruits and pickled vegetables, and pickles. From German - sandwiches and salted herring with onions.
As for the time of serving snacks, it has also undergone a significant evolution. At first, appetizers (one-two-three courses and vodka) were served outside of dinner, two or three hours before dinner in the hallway. Then the appetizer began to move closer to dinner, until at the end of the 19th - beginning of the 20th century. it did not fully combine with the lunch serving, turning into the first, or rather, into a series of first courses. Starters were served 2-3 dishes (fish, meat, vegetables).
Relevance. Cold dishes and snacks are increasingly used in the nutrition of the population. They occupy an important place in the menu of catering establishments and in the assortment of culinary shops. Cold dishes and snacks increase appetite, complement the diet, and also decorate dishes. In order for cold dishes and snacks to fulfill all of the above purposes, it is very important to fulfill the necessary requirements when preparing them.
The aim of the work is to study the features of cold dishes and snacks.
To achieve the goal of the course work, the following tasks were set:
consider the importance of cold dishes and snacks in human nutrition;
explore the range of cold dishes and snacks;
to study the technology of preparing cold dishes and snacks;
to analyze the technological features of the cold shop;
to give commodity characteristics of raw materials for the preparation of salads;
Learn how to prepare salads.
The subject of the study is cold dishes and snacks.
1. Cold dishes and snacks
1.1 The importance of cold dishes and snacks in human nutrition
It is customary to classify cold appetizers as cold dishes, which include the main product and no side dish, or it is given in limited quantity and assortment. For example, chum and granular caviar with green onions, pressed caviar with lemon, sprats with eggs, sprats and sardines with lemon, salted and pickled mushrooms, dried fish, etc.
There is no clear distinction between a cold dish and a cold appetizer. The same culinary product can be a cold dish or a cold appetizer. As a rule, cold appetizers have a smaller yield and are served without garnish (caviar, salmon, sprats, sausage) or with a small amount of garnish (sprat with egg, herring with onion).
Cold dishes are usually served at the beginning of a meal. In this case, they are called snacks, they complement the composition of the main dishes, decorate the table, satisfy hunger, stimulate appetite and supplement the nutritional value of diets.
The rich assortment and nutritional value of cold dishes make it possible to use them as main dishes for breakfast, dinner, or to complement the banquet menu with them. For example, pate, jellied meat or fish can be included in the dinner or breakfast menu, and cold snacks: caviar, salads, herring with a side dish, etc., in the lunch, breakfast or dinner menu to stimulate appetite. The juice effect of cold dishes and snacks is due to their spicy taste, intricate design, and pleasant coloring of the products that make up these products.
A special role is played by cold dishes in the banquet menu, where their number reaches 5-10 types.
The assortment of banquet dishes is dominated by products complex cooking such as jellied fish, game cheese, stuffed fish and bird, etc., the design of which is given considerable attention. In the manufacture of these dishes, special design techniques are used and special tools are used.
In human nutrition, cold dishes and snacks are not only of auxiliary importance.
Many of them are high in calories, such as meat or fish salads with mayonnaise, game cheese, galantine, etc.
Cold snacks from fresh vegetables are low-calorie and rich in vitamins, mineral salts, valuable organic acids.
The calorie content of cold dishes varies widely and depends on their composition and the investment rates of individual products. Lowest calorie(50-100 calories) dishes from green salads have more calories, meat and fish salads seasoned with sour cream, mayonnaise: the calorie content of one serving of them reaches 250-350 calories, depending on the rate of investment of raw materials.
Vegetables and fruits, which are part of cold dishes in large quantities, are an important source of such valuable nutrients as vitamins, mineral salts.
Potatoes are characterized great content carbohydrates and significantly increases the calorie content of cold dishes. The content of vitamin C in it is low, but a large consumption of this product makes it an important source of vitamin C. Indeed, 200 g of potato salad provides a person with 20-25% of the daily requirement of vitamin C.
Cold dishes, including meat, poultry, fish, eggs, legumes, nuts, are rich in protein and contain some fat, as well as a number of important vitamins and minerals. Legumes enrich dishes with vitamin B1, calcium and iron salts. Dishes from the liver, fish roe, herring are rich in vitamin A. Sauces, dressings used for cold dishes not only improve and diversify the taste, but also significantly affect their nutritional value Sour cream and mayonnaise sauce contain a significant amount of fat and therefore increase the calorie content of cold dishes and snacks. The recipe for many cold dishes includes vegetable oil or sauces and dressings. Such dishes are a source of unsaturated fatty acids. In this case, the fact that vegetable oil in this case is not subjected to heat treatment and does not lose its biological activity is of particular importance.
Some cold dishes are prepared from raw vegetables and fruits, so that vitamins and other valuable substances are well preserved in them.
To maximize the preservation of vitamin C in vegetables, fruits and other products, special processing conditions have been developed, which must be strictly adhered to. In particular, vegetables should be washed not in sliced, but in whole form; vegetables for cooking should be placed in boiling, salted water and boiled in a cauldron, closed with a lid, with a slight boil, strictly observing the deadlines. To preserve vitamin C in greens, it is important not to allow long terms its storage and especially withering.
Much attention must be paid to strict observance of sanitary rules in the preparation and storage of cold dishes and snacks, since they do not undergo heat treatment before being released to the consumer. dish appetizer workshop salad
1.2 Assortment of cold dishes and snacks
A variety of cold dishes and snacks are classified according to the types of raw materials and methods of preparation into the following groups:
sandwiches;
salads and vinaigrettes;
dishes and snacks from vegetables and mushrooms;
fish and seafood dishes, meat, poultry and meat products dishes;
egg dishes;
jellied dishes - snacks that are prepared from meat and fish, poultry and game, eggs and even vegetables. It is customary to serve horseradish with vinegar or horseradish with sour cream and other spices, sauces (for example, mayonnaise), various seasonings, herbs, as well as salads and vegetables - salted and pickled;
pates - a cold appetizer that is prepared mainly from meat products (from the liver of large and small livestock, from the liver and meat or offal of poultry, from fried game meat), less often from fish and vegetables (pate from pike perch, from eggplant, beans , olives, etc.).;
all kinds of pickles and marinades;
gastronomic snacks (cheeses, sausages, canned food, smoked meat and fish, herring, caviar).
Each of these types of dishes and snacks can be divided into other subspecies. Consider the following categories: sandwiches and salads.
A sandwich in common everyday terminology is a slice of bread with various snack foods (cheese, ham, sausage, caviar, smoked meat or fish, canned food).
By temperature, sandwiches are divided into cold and hot. According to the type of preparation, sandwiches can be divided into three large groups: open, closed (sandwiches) and puff.
For open sandwiches, bread is cut into small slices about 1 - 1.5 cm thick, spread with butter and garnished with various snacks.
closed sandwiches prepared from two slices of white bread 5 - 6 cm wide and 0.5 cm thick. Both slices are spread with butter, sometimes pre-mixed with various seasonings - mustard, grated cheese, horseradish. The product is placed on one slice of bread, and the other is tightly covered from above.
Layered sandwiches. Spread a large slice of black bread with butter, put a product of the same size on top, again bread, butter, product, and so on. Layers can be from 7 to 9, the last layer is from bread.
Figure 1.1 Classification of sandwiches
Figure 1.1 shows a more detailed classification of sandwiches.
Salad - a cold dish prepared from a mixture of various vegetables and / or fruits seasoned with vinegar, vegetable oil, mayonnaise, sour cream, lemon juice, salt, pepper or special salad dressings. Often the composition of salads includes greens: dill, parsley, celery, green onions, garlic.
Salad classification by ingredients:
fish salad - the composition of the salad includes fish, it can be either boiled or fried or canned;
meat salad - the composition of the salad includes meat (beef, poultry, pork, boiled tongue) of various culinary processing;
seafood salad is a very diverse classification of salad. The composition may include squid, scallop, octopus, mussels, shrimp, both individually and together;
vegetable salad - a very affordable classification of salads. The composition of the salad includes all kinds of vegetables;
fruit salad - consists of chopped fruits and is usually seasoned with juice, yogurt or kefir.
combined salad (combined) - may include several classifications at the same time. For example, salad with chicken and pineapple or fish with herbs.
1.3 Technology for preparing cold dishes and snacks
Cold and heat processing of products included in the recipe of cold dishes and snacks is basically the same as for hot dishes, however, in relation to cold dishes, even more careful compliance with sanitary requirements is necessary during their preparation, storage and sale, especially products introduced into dishes. without heat treatment:
the number of manual operations should be reduced (use mechanized devices for cutting, dosing, layout);
mechanical processing, if possible, should precede thermal processing (for example, vegetables should be cleaned and cut before cooking);
you can not combine warm and cold foods, which leads to a deterioration in taste and rapid spoilage;
seasoning dishes (sour cream, mayonnaise, vegetable oil) is necessary immediately before the holiday;
it is necessary to strictly observe the shelf life of semi-finished products and the established modes of heat treatment.
So that the products during the cooking process do not lose certain useful material rules must be followed.
To maximize the preservation of vitamin C in vegetables, fruits and other products, special processing conditions have been developed, which must be strictly adhered to. In particular, vegetables should not be washed in sliced, but in general, vegetables for cooking should be placed in boiling, salted water and boiled in a pot with a lid, with a slight boil, strictly observing the deadlines. To preserve vitamin C in greens, it is important to prevent long periods of storage and especially wilting.
Possibility of occurrence food poisoning when eating cold dishes, it is aggravated by the fact that even with a very high contamination with microorganisms, they do not arouse any suspicion in consumers, since their organoleptic indicators are appearance, smell, taste - do not always change. This imposes on cooks a great responsibility for strict compliance with sanitary rules in the manufacture of various cold dishes.
Particular care must be taken to ensure that fresh and boiled vegetables are processed on separate boards when harvesting them in the form of semi-finished products, which are supposed to be stored for some time.
To comply with sanitary requirements, each employee, before starting the culinary processing of the product, must check the cleanliness of his workplace, the condition of the equipment and inventory that he will use.
The cleanliness of the workplace must be maintained constantly during the processing of the product. It is necessary to monitor the equipment and inventory that are used in cooking; food waste must be disposed of in a timely manner.
When cooking, the duration of the primary processing of the product should be reduced.
If possible, cut products should be avoided. manually which increases their pollution. There are special machines for cutting raw vegetables, meat products. In their absence, in some cases it is advisable to use various devices for cutting boiled vegetables.
Very importance has the stewing temperature of products used in the manufacture of cold dishes. All products must be pre-cooled to a temperature of 8-10°C. Do not mix chilled food with warm food. At a temperature of 8--10°C, the development of microorganisms is much slower (sometimes several tens of times) than at a temperature of 15--20°C.
Compliance with the established temperature regime and the shelf life of ready meals and semi-finished products is also an important measure to improve their sanitary condition.
For cold dishes, the following terms of implementation are established at a temperature not higher than 6--8 ° C, see table 1.1.
Table 1.1 Storage of cold meals and snacks
Salads and vinaigrettes have a short shelf life. In the absence of cold, the period for the implementation of these dishes should not exceed 30 minutes from the date of manufacture. Short term the sale of salads and vinaigrettes makes them difficult to manufacture, but it is easy to withstand if you practice the preparation of these dishes from semi-finished products. Chopped boiled vegetables can be stored for up to 12 hours. Vegetables, herbs used in fresh, must be sorted and washed. Salted, pickled cucumbers, tomatoes can be chopped. Meat, fish can be pre-cooked or fried.
At a temperature of 8 °, products can be stored in whole pieces and in cut form for up to 24-36 hours.
All prepared products are best stored separately by type. If necessary (due to the lack of dishes, storage space), it is permissible to mix boiled carrots with potatoes and meat. Pickled, pickled vegetables should be stored separately under all circumstances. Mixing them with other products is permissible only 30 minutes before sale. Dressing salads with sauce should be done immediately before they are released.
Do not mix new lettuce portions with leftovers from a previous batch, as this causes them to spoil faster.
Food processing
Vegetables, herbs and mushrooms. The potatoes are thoroughly washed and boiled, and then cooled and peeled; red beets are also processed. These vegetables are recommended to be sorted by tuber size before cooking.
Carrots, turnips, turnips are first peeled and boiled uncut; these root crops can also be cooked cut into circles, cubes, straws, etc.
In cauliflower, the stalk is cut off below the beginning of the branching of the head, the contaminated and damaged areas are cleaned. Peeled kocheski are boiled in salted water.
When processing white and red cabbage, the upper contaminated and damaged leaves are removed. To do this, they are cut at the base. The cleaned head is cut into two to four parts and chopped.
The asparagus is peeled, starting from the head, washed, tied in bunches and boiled in salted water, cooling in the same broth.
Green bean pods and peas are processed as follows: the veins connecting the halves of the pod are removed, for which the ends of the pod are broken and the veins are torn off in the opposite direction from the break, then the bean pods are cut across into three to four parts or chopped lengthwise in the form of noodles.
Pea pods are used as a whole; they are boiled in rapidly boiling water (until cooked), after which they are quickly cooled with cold water so that the greens do not turn brown.
Frozen green peas or green beans are boiled in the same way as pea pods.
Corn is cooked without removing the leaves from the cob. Pumpkin, zucchini and eggplant are washed, the skin is cut off, only the stems are removed from young eggplants. For stuffing, zucchini is used whole or cut in half. For frying, zucchini is cut into pieces.
Capsicums are washed, the stem and seeds with pulp are removed, then washed again and put in cold water for 30 minutes to remove excess bitterness.
Tomatoes are washed, the place of attachment of the stem is cut out. For salads, tomatoes are cut into even slices, and for stuffing, tomatoes are cut off the top and the seeds are removed along with the juice.
Greenhouse, greenhouse and young ground cucumbers are only washed, and overgrown cucumbers are peeled and peeled.
Carrots, zucchini, celery, used fresh in various salads, are peeled, washed and finely chopped into strips, cubes or slices.
In lettuce, green onions, spoiled and withered leaves are separated, then the greens are washed in cold running water and stored in baskets or sieves in a cold room until use. Dust and sand are shaken off the sorted dill, then the dill is washed and dried.
Mushrooms are sorted by type, removing poisonous and spoiled ones. When cleaning mushrooms, cut off the lower contaminated part of the leg. Peeled mushrooms are washed well, after which they are boiled, salted or pickled.
Gastronomic goods. Salmon, salmon, chum salmon are laid along the spine, the flesh is cut from the bone, the costal bones are removed, and then cut into portions, starting from the tail.
The part of the salmon (white fish and sturgeon) intended for cutting is preliminarily cleaned from the skin; the cleaned part is wrapped in parchment paper, protecting it from winding.
Herring is cleaned from the skin, the insides are removed and cut into fillets, removing the spinal and costal bones or left on the bones. If the herring is very salty, then it is soaked cleaned for several hours in cold water or in milk.
The ham (ham) is divided into parts, the skin is cut off and cleaned. Ham (roll) is processed in the same way as ham; casings are removed from sausages.
If the ham enters the production of raw, it should be cooked. For this, the ham is placed in the boiler with the leg up, poured with cold water, leaving the leg of the ham not immersed in water, brought to a boil and put on board the stove, maintaining the water temperature at 80--85 °. The cooking time depends on the size of the ham and averages for a ham weighing 8-10 kg -- 7-8 hours. Readiness is determined by piercing the soft part of the ham with a needle. If the needle (chef's) enters the pulp freely, without encountering resistance, then the ham is ready. The ham taken out of the water is cooled, putting it with the skin up.
Meat products and poultry. To prepare cold roast beef, a thin edge (back of the head) is cleaned from films and tendons and rummaged over high heat until a toasted crust forms on the surface of the roast beef. Roast beef should be juicy inside and have a reddish color.
To prepare dishes such as cold veal, cold pork, cold lamb, use the hind legs and shoulder blades. The legs are fried whole or in pieces, convenient for slicing. At the shoulder, the meat is removed from the bones, rolled up and tied with twine and fried.
The poultry for cold dishes is processed in the same way as for hot ones: the frozen bird is thawed, dried and singeed with a gas burner, after which the neck with the head and legs (above the ankle joint) are cut off. The goiter and entrails are removed from the singed bird, washed, and, giving the carcass a look convenient for further processing, using a chef's needle with a thread or tucking the legs and wings into a pocket, they are fried with fat.
Small poultry is pre-fried until a fried crust is formed and brought to readiness in an oven. A large bird (turkey, goose) is salted, sprinkled with fat and fried in an oven, periodically watering it with the juice released during frying. The readiness of poultry meat is determined using a chef's needle or fork: if the needle enters easily into soft part legs and at the same time clear juice is released, then the poultry meat is ready; if the juice is reddish, the poultry meat is not yet ready.
An old bird with tough meat is placed in a deep bowl, poured with fat in which it was fried, a little water is added, covered with a lid and stewed until the poultry meat becomes soft.
Processing and cutting of piglets is carried out as follows: scalded and de-haired piglets are wiped with a clean cloth, rubbed with flour so that the skin becomes dry and the hairs more easily lag behind the surface of the skin, then they are singeed on a non-smoking flame of an alcohol lamp or gas burner. After singeing, the piglets are gutted and washed. The newly killed piglets are placed for 2-3 hours in cold water to remove the blood.
Piglets intended for serving in portions and for preparing aspic, after processing, are wrapped in a clean linen or parchment, tied with twine, put in a fish boiler, poured with cold water, a few finely chopped roots, salt, bay leaf, pepper are added and boiled at a low boil in within 50-60 minutes. With piglets intended for stuffing, after the primary treatment, the skin is removed with part of the pulp (the skin is not removed from the head), the head is left intact and is not separated from the carcass.
Then the skin is sewn along the incision line, leaving a small hole near the neck, through which stuffing is performed. The pulp remaining on the bones is cut off and used for minced meat.
To prepare meat jelly beef legs and lips, pig heads and feet are carefully singeed; at the same time make sure that the skin and bone are not burned. The scorched parts are cleaned with a knife, and the burnt parts are washed with a brush in warm water.
Fish. For cold dishes, sturgeon, stellate sturgeon and beluga are cut as follows: if the fish is frozen, then it is first thawed, and then the head is cut off; for this, on both sides, under the pectoral fins, an oblique incision is made towards the head and the cartilage is cut. After removing the head, the fish is placed with its back up, the upper fin, dorsal bugs are cut off and plaited.
When plating, the fish is cut in the longitudinal direction into halves or links. The incision line during stratification should pass through the middle of the fatty layer of the spinal cartilage and vyazigi. Fish plating is best done not completely thawed. The vyaziga is taken out of the links, after which it is washed and then scalded with hot water to facilitate the removal of small scales and lateral bugs.
Each beluga link, depending on the size of the fish, is cut lengthwise into two or three parts, and then cut across into pieces 30-40 cm long.
After scalding and cleaning, the fish is washed again, put on the grate of the fish boiler skin down, poured with cold water, finely chopped roots, onion, bay leaf, pepper, a little salt are added and brought to a boil. Then the heating is reduced and cooking is carried out without boiling for 40-50 minutes (from the moment the water boils). If the chef's needle enters the flesh freely, the fish is ready. The finished fish is taken out of the broth, the cartilage is removed, the fish is washed with hot water and left for 3-4 hours to cool.
In the absence of fish boilers with grates, the fish is tied with twine and boiled in a shallow dish; in some cases, it is poached in baking sheets in an oven, covered with oiled paper.
For fish jelly, food fish waste is used - skin, fins, bones and heads, from which the gills are previously removed. Fish waste is thoroughly washed and boiled in boilers or pots.
To decorate a dish, the products that make up its composition are usually selected, cut into various figures, which are placed on top of the dish, giving it beautiful view. When decorating salads and vinaigrettes, green salad, parsley, celery, etc. are often used. The products that make up the dish and are intended for its decoration are not recommended to be filled with sauce.
Salads are served in salad bowls or deep vases (if several servings are served in one dish).
Marinated and stuffed vegetables should also be served in salad bowls or deep dishes.
Vegetables are decorated with greens, lettuce or green onions, sprinkled with finely chopped dill or parsley on top.
For gastronomic fish dishes, salmon, salmon, balyk are cut into thin, wide pieces, placed on a dish or plate, and lettuce leaves or sprigs of greens, as well as lemon slices, are placed on the sides.
Meat gastronomic products (ham, sausage, etc.) are also cut into thin pieces, placed on one side of the dish, and on the other, a side dish of vegetables and herbs is placed. Vegetables are cut into cubes, even slices, straws or in the form of various figures.
Cold sturgeon, stellate sturgeon and beluga are cut one piece per serving; cutting is done obliquely so that the piece is wide; a piece of fish is placed on a dish or plate and garnished in the same way as meat gastronomy. In addition, finely chopped jelly is served with fish as a side dish; this jelly can be used to decorate a dish by cutting figures out of jelly and placing them around the fish. Horseradish sauce for cold dishes should be served separately in a gravy boat or in a socket.
Roast beef, pork, veal, lamb, stuffed chickens and piglets are cut into 2-3 pieces per serving, put on one side of the dish, and a side dish of fresh, salted and pickled vegetables, jelly, lettuce and greens is placed on the other.
Poultry dishes are served in two pieces per serving: a fillet piece and a leg piece. As a side dish for poultry, you can give, in addition to fresh vegetables, salted and pickled vegetables, as well as berry and fruit marinades. The garnish is placed on one side of the dish, without covering the main product with it; the sauce is served separately in a gravy boat.
Each portion of the jellied dish and jelly, if they are not filled in molds, but on baking sheets, is cut out with an oscillating movement of the knife so that the edge is corrugated. Jellied fish and jellies are decorated with salad and herbs, the sauce is served separately. Pates, game cheese are served without a side dish and decorated with salad and herbs. Garnish for dishes should be placed on the right side of the garnished product.
1.4 Technological features of the cold shop
At all stages of the production of cold dishes, there should be no deviations from the observance of personal hygiene rules by employees.
A wide range of cold dishes, a variety of products used for their preparation, as well as ways of culinary processing, high requirements for sanitary conditions require deep and versatile knowledge and practical skills from the chef. Therefore, their production should be entrusted to highly qualified chefs.
To ensure the necessary sanitary quality of cold dishes and high labor productivity, it is necessary to equip the chef's workplace with a sufficient amount of equipment, inventory and tools.
As noted above, the cold shop must be equipped with a refrigerator or other types of refrigeration devices, the capacity of which is calculated by the number of raw materials, semi-finished products and ready meals stored in them. For ready-made meals in refrigeration units, it is necessary to have shelves.
For cutting meat, fish, gastronomic products, machines such as sausage cutters are needed. For vegetables - vegetable cutters or the simplest devices. You can quickly and beautifully cut eggs on an egg cutter.
To cut bread into sandwiches, you need to use bread slicers.
In the manufacture of many cold dishes (pates, chopped herring, etc.), a meat grinder is used to grind the products, and in some cases a mashing machine, if such complex dishes as game cheese, galantine, etc. are made.
In addition to the usual stove-top boilers that are used for cooking products, special boilers are needed in the cold shop for cooking fish. The workshop should be equipped with utensils for giving dishes a certain shape - baking sheets, molds for jellied dishes, pate bowls and other molds and recesses of various styles and sizes.
For storing pickled, pickled vegetables and vegetable marinades, cold sauces, dishes made of non-oxidizing material (from of stainless steel, ceramic or enamelled).
In the manufacture of salads, vinaigrettes in large quantities, the use of conventional boilers is inconvenient: it is difficult to distribute vegetables evenly, as they crumple when mixed.
A baking sheet with high sides that go slightly on a cone is convenient for this purpose. The components of salads, vinaigrettes are laid in it in uniform layers, and two or three times mixing in its transverse direction ensures a uniform composition of the dish.
Along with the usual chef's burdens of large, medium and small sizes, gastronomic burdens, a metal whisk, a mortar and pestle, sieves, sieves and a number of other items that cannot be dispensed with are necessary in the cold shop.
Most of the cold dishes are portioned and processed directly in the workshop, so it is highly desirable to have a closed rack for their storage (preferably a mobile one).
For spices, seasonings, cold sauces, a slide should be equipped in the workshop.
The range of equipment, its performance, as well as the range, capacity and quantity of inventory and tools that a cold shop needs depend on the amount of work and the range of products it produces.
Equipment, inventory and tools should be distributed among the workplaces of the workshop and conveniently located. Everything you need should be at hand so that the cook does not spend too much time on transitions and looking for the right utensils or tools.
The correct equipment of workplaces ensures an increase in labor productivity and allows you to produce high quality products.
2. Cooking vegetable salads
2.1 Commodity characteristic raw materials for vegetable salads
Salads and vinaigrettes are sources of vitamins necessary for humans, and mainly the most deficient vitamin C.
Most salads contain at least 10 mg of vitamin C (per 100 g of lettuce), in a salad with green onions and fresh tomatoes - up to 18 mg%, with fresh cabbage - 26 mg%, and with sweet peppers - up to 40 mg%. It all depends on the choice of products. When used in salads and vinaigrettes, vegetables and greens rich in carotene (carrots, tomatoes, sweet peppers, onions, celery and parsley), the content of this vitamin instead of the usual 0.3-0.7 mg% can reach 1 mg% or more (in carrot salad - up to 9 mg%). There are few proteins in salads and vinaigrettes (about 1%), with the exception of those salads in which eggs, boiled meat or fish are added (2-5%). There is very little own fat in vegetables and greens, but since we often fill them with vegetable or animal fat, in general, dishes from them contain up to 4-5% fat, and sometimes up to 20%, if the hostess has not stinted on sour cream, mayonnaise or vegetable oil. The content of I carbohydrates usually ranges from 2-7%.
The energy value depends on the amount of fat, meat or fish additives and for vegetable dishes, respectively, ranges from 50-100 kcal, and for meat and fish 200-270 kcal per 100 g.
Vegetables have a pleasant taste and aroma, have a beautiful variety of colors, so they are widely used to decorate culinary dishes and products, which gives them an appetizing look.
Vegetables are classified into two main groups: vegetative and fruit.
Vegetative vegetables:
tubers: potatoes, Jerusalem artichoke (ground pear), sweet potato (sweet potato);
root vegetables: carrots, beets, radishes, radishes, turnips, rutabaga, white roots (parsley, parsnip, celery), horseradish;
cabbage: white cabbage, red cabbage, Savoy, cauliflower, Brussels sprouts, kohlrabi;
onion: onion, leek (green), garlic;
lettuce-spinach: lettuce, spinach, sorrel;
dessert: rhubarb, asparagus, artichokes;
spicy: dill, tarragon, basil, marjoram, etc.
Fruit vegetables:
pumpkin: cucumbers, pumpkin, zucchini, squash, melons, watermelons;
tomato: tomatoes, eggplant, pepper;
legumes: peas, beans, beans;
cereals: sweet corn.
The nutritional value of vegetables is determined by their content of carbohydrates, vitamins, minerals and other substances.
Vegetables are rich in carbohydrates (starch, sugars, pectins, fiber, etc.). They contain almost all currently known vitamins, except for vitamins B12 and D.
Foods containing a very high percentage of vitamin C include: parsley, dill, green onions, cauliflower, tomatoes, sorrel, etc.
Carotene (provitamin A) is rich in green or green vegetables. orange red color: green onions, parsley and dill, carrots, tomatoes, red peppers.
Carrots are rich in vitamin P (flavones and kahetins).
Many vegetables contain organic acids (malic, citric, oxalic, tartaric, etc.), various flavoring, aromatic and tannins, as well as enzymes.
The mineral composition of vegetables containing potassium, sodium, phosphorus, iron and other elements necessary for the normal functioning of the body is very valuable.
It is especially important that vegetables contain a lot of alkaline elements (potassium, sodium, calcium), thanks to which the ratio of acidic and alkaline elements necessary for the body is maintained.
Vegetables are rich in microelements (cobalt, manganese, nickel, copper, etc.), which are also necessary for the normal functioning of the body.
Garlic, onion, parsley, celery and others contain flavoring and aromatic substances that stimulate appetite and release digestive enzymes.
Vegetables such as onions, garlic, horseradish and others contain phytoncides that kill microorganisms or delay their development.
The importance of vegetables in nutrition is very great, and their main advantage lies in the fact that various, healthy and delicious dishes, side dishes, snacks, easily digestible human body and contributing, moreover, better assimilation any other food consumed along with vegetables.
Separate types of vegetables vary greatly in their merits, so it is necessary to use not a monotonous, but a diverse assortment of vegetables for the preparation of vegetable dishes and side dishes.
Vitamins are best preserved in fresh, raw vegetables immediately after they are harvested. Therefore, all kinds of salads from raw vegetables are very useful: cabbage, carrots, radishes, tomatoes, green onions.
Vegetables occupy one of the leading places in the human diet, so public catering enterprises are obliged to offer consumers the largest possible selection of excellent, deliciously prepared vegetable dishes.
2.2 Salad preparation technology
The technological scheme for processing vegetables consists of the following processes: acceptance, sorting, washing, cleaning, washing and cutting.
When accepting, pay attention to the quality and weight of the batch of vegetables. The amount of waste during their processing and the quality of the finished dishes depend on the quality of the raw materials.
Vegetables are sorted according to size, degree of maturity, shape and other characteristics that determine culinary use. When sorting, spoiled vegetables and mechanical impurities are removed. Most vegetables are sorted by hand. In large enterprises, potatoes are sorted in machines.
During washing, impurities are removed. Vegetables are washed in tubs. At large enterprises, tubers are washed in vegetable washing machines. This operation is necessary not only from a sanitary point of view, but also allows you to extend the life of potato peelers, since the sand that gets into them causes premature wear of the moving parts of the machine.
Vegetables are cleaned in special machines or by hand. When peeling, inedible, damaged or rotten parts of vegetables are removed: peel, stalks, coarse seeds, etc. Manual cleaning is carried out with special rooted or grooved knives. A large number of potatoes and tubers are cleaned in vegetable peelers - potato peelers. After mechanical cleaning, the vegetables are manually cleaned and washed.
Consider two ways to prepare salads.
First way. The products are cut into thin slices, mixed, seasoned with sauce or dressing, stacked in a salad bowl, vase or on a plate and decorated with products that make up the salad.
The second way. Part of the products (1/3) is mixed, seasoned with mayonnaise sauce and put in a salad bowl or a vase. Thin slices of meat, poultry, fish, crabs, wedges or slices of eggs are placed on a lettuce hill, depending on constituent parts lettuce; the rest of the products are placed around the slide in small piles. Eggs are cut into slices with a special device. A sprig of greens, parsley or lettuce leaves is placed in the middle of a lettuce slide. Before serving, the vegetables laid around the slide are poured over with dressing or sauce. Salad dressing can be served separately in a gravy boat.
The composition of salads necessarily includes greens - dill, parsley, celery, green onions.
So that the taste and appearance of salads do not deteriorate, it is better to cut and mix products, as well as season salads, just before serving. You can dress the salad with sour cream, mayonnaise or a mixture of them, as well as vegetable oil. If desired, grated and lightly salted horseradish can be added to sour cream, and salad dressing can be prepared with vegetable oil. To do this, the oil must be mixed with vinegar, salt, sugar, mustard, ground pepper(optional), shake the mixture well and drizzle over the salads.
To give salads a spicier taste and smell, crushed garlic can be added.
There are certain rules for preparing salads and organizing a workplace:
Almost all vegetables for salads need to be chopped - the smaller, the denser their tissues (this primarily applies to beets, turnips, celery, carrots). It is enough to cut radishes, cucumbers, tomatoes, onions into slices, and serve tender lettuce leaves whole.
Chopped vegetables should not be kept in water because it extracts valuable mineral salts and nutrients from them. If necessary, longer storage of prepared vegetables is covered with a damp cloth and put in the cold. Cheese must be cut with a knife heated in hot water.
Products intended for the preparation of raw salads must have room temperature, but it is better if they are cooled to 10 ° C. The combination of hot and cold foods causes their rapid withering, and often spoilage of vegetables and herbs.
To prepare salads, be sure to use enameled, ceramic, glass or plastic dishes. For stirring salads, it is recommended to use wooden, horn or plastic forks and spoons. These devices are also used when serving salads on the table.
The contact of vegetable and fruit juices with pure metal (iron, copper, aluminum, etc.), when interacting with salt and acetic or other acid, gives an unpleasant metallic taste to salads and often causes the formation of toxic compounds.
Salads made from cooked meat and vegetables are seasoned and garnished no earlier than 45 minutes before serving. An exception is salads made from root vegetables (potatoes, sugar or red beets, celery). Overripe salads lose good view and taste and can be hazardous to health.
Salad ingredients should be stored in a separate container in the refrigerator until they are mixed.
Ready salads should not be exposed directly to sun rays and temperature changes. Most suitable temperature for salads and for mayonnaises from 4°С to 8°С.
Salads should not be stirred frequently as this increases their exposure to air, resulting in deterioration of their appearance and taste. Vegetables should be put when cooking not in cold, but in boiled water - this way more vitamins are preserved. A lot of vitamins go into a decoction, so you should not pour it out, try to use it for soups, sauces.
Conclusion
Cold dishes and snacks are increasingly used in the nutrition of the population. They occupy an important place in the menu of catering establishments and in the assortment of culinary shops.
Cold meals and snacks are usually served at the beginning of the meal. They complement the composition of the main dishes, decorate the table, satisfy hunger, stimulate the appetite and supplement the nutritional value of diets.
A variety of cold dishes and snacks are classified according to the types of raw materials and methods of preparation.
Cold and heat processing of products included in the recipe of cold dishes and snacks is basically the same as for hot dishes, however, in relation to cold dishes, even more careful compliance with sanitary requirements is necessary during their preparation, storage and sale, since some dishes do not need in heat treatment.
At all stages of the production of cold dishes, there should be no deviations from the observance of personal hygiene rules by employees, and proper organization of the workplace is also necessary.
List of used literature and sources
1. GOST R 50763-2007 Catering services. Public catering products sold to the population. General specifications.
2. SanPiN 2.3.6.1079-01 "Sanitary and epidemiological requirements for public catering organizations, the production and handling of food products and food raw materials in them."
3. SanPiN 2.3.2.1324-03 "Hygienic requirements for the shelf life and storage conditions of food products."
4. Baranov B., Eliarova, T., Lipatova L. et al. Technology of public catering products. Textbook. Dashkov & Co, 2016 - 336s.
5. Bogusheva V. Cooking technology. Phoenix, 2016 - 384s.
6. Vasilyeva I., Myasnikova E., Bezryadnova A. Technology of public catering products. Textbook and practice. Yurayt, 2016 - 414s.
7. Vasyukova A., Lyubetskaya T. Organization of production and service at public catering enterprises. Textbook. Dashkov & Co, 2014 - 416s.
8. Domaretsky V. Technology of public catering products. Tutorial. Forum, 2008 - 400s.
9. Dotsenko V. A practical guide to sanitary supervision of enterprises of the food and processing industry, public catering and trade. GIORD, 2013 - 832s.
10. David E. From vegetables. ABC-Atticus, 2014 - 192s.
11. Potapov I.I., Korneeva N.V. Academia fish and seafood dishes, 2008 - 64s.
12. Potapov I.I., Korneeva N.V. Cold dishes and snacks, Academia, 2008 - 80s.
13. Pokhlebkin V.V. Culinary Dictionary, Tsentrpoligraf, 2002 - 503s.
14. Timofeeva V.A. Merchandising of food products. Textbook. Rostov n / a: Phoenix, 2006 - 260s.
15. Usov V. Organization of production and service at public catering enterprises. Academy, 2012 - 432s.
16. Fedotova I., Restaurant cuisine. Healthy menu. Restaurant News, 2010 - 160s.
17. Fedotova I., Vegetable menu. Restaurant News, 2012 - 160s.
Hosted on Allbest.ru
...Similar Documents
Preparation of products included in the assortment. Heat treatment of meat and fish for salads. Cooking technology, design, quality requirements. Organization of the workplace in the preparation of cold dishes and snacks.
abstract, added 10/09/2012
Cooking technology and nutritional value of snack foods. Cold and heat treatment of products included in the recipe. Preparation, packing, garnishing and dispensing of meat dishes. Compilation of technological maps, safety and sanitation.
term paper, added 07/28/2010
Commodity classification of poultry meat. Heat treatment methods. Assortment and technology of preparation of cold appetizers. Organoleptic quality indicators. Methods of serving cold appetizers when serving visitors. Product implementation dates.
term paper, added 10/31/2014
Dishes and side dishes from vegetables. Importance of vegetables in human nutrition. Commodity characteristics of products. Requirements for the quality of vegetable dishes and their shelf life. Safety and labor protection of the hot shop. Cooking technology for preschool educational institutions.
abstract, added 06/08/2013
Nutritional value of poultry, rabbit and game birds in nutrition. Processes occurring during the heat treatment of poultry, game and rabbit. The technological process of preparing cold dishes and snacks from meat and poultry. Dough and non-dough yeast dough.
test, added 03/27/2012
The value of cold dishes and snacks in nutrition. Requirements for the quality and design of finished dishes. The technology of preparing salads from boiled vegetables, complex cold dishes from fish and seafood, from agricultural (domestic) poultry, game and rabbit.
practice report, added 10/15/2014
Assortment and cooking features dressing soups. Cold meals and snacks. The value of sweet dishes in nutrition and their classification. Technology of preparation and rules for serving hot drinks. Assortment, packaging, labeling of chilled dishes.
course of lectures, added 03/27/2012
Banquet, its organization. Preparation of menus, determination of the number of dishes. Assortment of banquet cold dishes. Sequence, design and presentation of dishes. Technology of preparation of banquet cold dishes. Product processing. Features of the cold shop.
term paper, added 11/06/2008
Characteristics of raw materials and products used for the preparation of sandwiches. Mechanical culinary processing of raw materials and preparation of semi-finished products. Technological processes for the preparation of snack sandwiches. The range of manufactured products.
term paper, added 05/03/2015
The concept and structure of a cold table, its components and significance in Russian folk cuisine. Classification and types of cold dishes and snacks, preparation of products and requirements for them. Production technology and palette of colors, principles and rules of design.
Pickled tongue.
You will need:
Beef or veal tongue - ½ kg
- onion - 2 pcs.
- vegetable oil
- table vinegar - 2 tbsp. l.
- ground black pepper
- dried basil
- allspice peas
- ground black pepper
- sugar
- salt
- carrot
How to cook:
1. Rinse your tongue, put it in a saucepan, cover it with cold water, add peeled onions, carrots cut into large pieces, bring to a boil, reduce heat, cook for forty minutes.
2. Salt, pepper, add allspice peas, continue cooking for another hour and forty minutes.
3. Clean the finished tongue under running water.
4. Make a marinade: mix vegetable oil, granulated sugar, salt, vinegar, beat with a fork.
5. Cut the tongue into thin slices, sprinkle with chopped garlic, dried basil, pour over the marinade, mix well.
6. Put the snack in the refrigerator overnight. Stir several times.
Complex cold dishes and snacks
Snack cake "Puff Napoleon".You will need:
Canned sardines in oil - 2 cans
- boiled eggs - 5 pcs.
- a pack of mayonnaise - 2 pcs.
- boiled carrot- 2 pcs.
- boiled potatoes - 14 pcs.
- large biscuits "salty cracker" - 45 pcs.
- hard cheese - 220 g
Cooking steps:
1. Peel potatoes, grate, mix with mayonnaise.
2. Prepare 2 eggs and a carrot in the same way, season with half of the garlic, passed through a garlic press. Add a little mayonnaise, stir.
3. Grate the remaining eggs, season with mayonnaise and garlic. Grate the cheese, divide into 2 parts, add to the egg mixture. Mash the fish with a fork, mix with the dressing.
4. On flat dish big size stack 9 crackers, cover with half of the potato mixture. Make another layer, put another layer of carrot-egg mass on top. Place fish biscuits on top. The fourth layer is crackers with boiled potatoes, again cookies and garlic-egg mass. Sprinkle the snack cake with chopped onions, refrigerate for 12 hours.
You will like and.
Herring in marinade.
Ingredients:
Herring - 2 pcs.
- a pinch of coriander seeds
- sugar - ½ tsp
- Apple vinegar- 5 tbsp. spoons
- water - one glass
- bulb
Cooking:
1. Make a marinade. Pour sugar, salt into the water, pour in apple cider vinegar, heat until all components are dissolved. No need to boil! Cool down.
2. Peel the herring, cut into pieces. Free the onion from the husk, chop into rings. Place the fish in a jar, transfer it with onions, coriander, peppercorns. Pour the remaining marinade, cover, leave for a day.
3. Remove the finished herring from the marinade, serve.
Preparing cold meals and snacks
"Spicy Raphaels".Required products:
Large bunch of parsley
- olives for decoration
- mayonnaise - 2 tbsp. spoons
- processed cheese- 4 things.
- a large bunch of dill
- a clove of garlic - 2 pcs.
Cooking:
Grate the curds, pass the garlic through a press. Combine grated cheese, mayonnaise and cheese, stir well. With wet hands, form small balls of the same size. Wash parsley with dill, dry paper towel, finely chop individually. Dip half of the prepared balls in chopped parsley, and half in dill. Put the dish on a plate, optionally decorate with olives.
Prepare and.
Snack cake "Bravo".
Ingredients:
For test:
Egg
- sugar - 1 tbsp. l.
- soda - ½ tsp
- fatty kefir - 1 tbsp.
- margarine - 220 g
- flour - 2.5 cups
For filling:
Testicle - 6 pcs.
- large carrots and onions - 2 pcs.
- pickled cucumbers - 4 pcs.
- pork and beef mince - ½ kg
- fresh champignons– ½ kg
For decoration:
Olives
- greenery
- cucumbers
- sausage assortment
- hard cheese
For sauce:
Sour cream, mayonnaise - 100 g each
Cooking:
1. Make the dough: chop frozen margarine with a knife, add flour, add kefir, egg, soda, granulated sugar, mix everything quickly. Divide the resulting mass into 5 parts. Roll each part thinly, prick with a fork, bake at a temperature of 180 degrees. Give the finished cakes a heart shape.
2. Fry minced meat with pre-peeled and grated carrots.
3. Cut the washed champignons into cubes, fry with onion rings.
4. Cut the cucumbers into cubes, rub the peeled eggs.
5. Make the sauce: combine the ingredients, stir.
6. Finished cakes stack on top of each other, pour over the sauce, layer with different types of fillings in the following sequence - minced meat with carrots, pickles, eggs, mushrooms with onions.
7. Sprinkle grated cheese on top of the cake. Cover the sides with cucumber circles, herbs, if desired, decorate with cold cut roses, parsley and olives. Send the dish to the refrigerator for 3-4 hours or leave it overnight.
Preparation of cold dishes and snacks
Prunes with cheese in bacon.
Ingredients:
Bacon slices - 25 pcs.
- parmesan - 120 g
- large prunes - 25 pcs.
- pitted olives - 25 pcs.
Cooking:
Divide the Parmesan into 25 strips. Wash prunes, dry. Don't cut it all the way through. Place a piece of cheese on each berry. Wrap dried fruit in bacon strips. Place the blanks on a baking sheet lined with parchment. Put the baking sheet in the oven, heated to 220 degrees, bake for 25 minutes. Put the appetizer on a flat dish. Put on each toothpick green olive serve cold.
Prepare and.
Pickled eggs.
You will need:
Carnation buds - 10 pcs.
- quail egg - 10 pcs.
- black peppercorns - 10 pcs.
- salt - 2 teaspoons
- water - half a glass
- vinegar - 1 tbsp.
- a clove of garlic - 6 pcs.
- parsley and dill
- Bay leaf
How to cook:
1. Pour the eggs with cool water, boil, remove from the stove. Cover with a lid, wrap in a towel, leave for 10 minutes, rinse with cold water, peel.
2. For the marinade, mix vinegar, salt, peppercorns, cloves, bay leaves, cook for five minutes after boiling.
3. Put the eggs in a jar, add greens, pour hot marinade, marinate for 24 hours.
Cold meals and snacks
Vol-au-vents with red caviar and avocado.Ingredients:
Butter - 2 teaspoons
- sprigs of fresh mint
- lime juice - a teaspoon
- salt
- avocado
- Red caviar
- puff pastry - 135 g
Cooking:
1. Cut the puff pastry in the shape of hearts, make the sides with the second layer.
2. Bake for 8 minutes in a preheated oven.
3. In a blender, mix lime juice and avocado, add salt and herbs.
4. To improve the taste, add a small amount of mayonnaise and butter.
5. Stuff the flounces with avocado mixture, lay out the caviar.
Serving cold meals and snacks
Jellied meat.
Required products:
Green pea
- greenery
- onion - 120 g
- egg - 2 pcs.
- carrot - 220 g
- gelatin - 20 g
- beef - 320 g
- Red pepper
Cooking:
Put the meat, peeled onions and carrots in a saucepan, pour 1.5 liters of water, cook for one hour. 15 minutes before readiness, add bay leaf, pepper, salt. Separate the whites from the yolks. Squirrels cut into cubes, carrots - cut into cubes. Meat - crumble. Mix carrots, proteins and meat. Soak gelatin in 150 ml of boiled cold water, leave for the time indicated on the package. Strain the broth, add gelatin, put on the stove, bring to a boil. No need to boil! Put greens and green peas in molds, on top - carrots and meat with proteins. Pour in the broth and refrigerate until the dish is completely chilled.
You will like and.
Assortment of cold dishes and snacks.
Carrot chips.
Ingredients:
Dry rosemary - 2 teaspoons
- sea salt - 1.5 teaspoon
- carrot - 420 g
- olive oil - 25 g
How to cook:
Cut the carrot into thin slices with a sharp knife or on a special grater. Spray with oil, stir well. Spread the prepared vegetables on parchment in one layer, put in the oven, at the set temperature - 150 degrees. It is desirable that there is a convention in the oven, if not, preheat the oven to a minimum by opening the door ajar. Watch the cooking carefully so the chips don't burn. Dry the chips for about half an hour. Flip once during the process. Let the chips cool completely and sprinkle with crushed rosemary and sea salt.
Cold dishes and snacks photo:
Meatloaf with quail eggs.
Ingredients:
Chicken egg - 2 pcs.
- milk - 100 ml
- sunflower oil - 30 ml
- ground beef - 1 kg
- ground black pepper - a couple of pinches
- butter - 30 g
- onion bulb
- fresh parsley - 3 sprigs
- carrot
- white bread - one slice
- quail egg - 20 pcs.
Cooking steps:
Pour a piece of bread with warm milk. Boil the eggs for five minutes, cool in water. Peel the carrots and onions, wash, dry, chop into small cubes. First, fry in sunflower oil, add prepared carrots, stir, fry for three minutes. Peel the quail eggs, wash the greens, chop finely. Whisk the eggs. Place minced meat in a deep bowl. Soften the bun in milk, add to the minced meat, stir. Add eggs, stir. Put greens, fried vegetables, stir. Line a baking sheet with parchment, generously grease with sunflower oil, spread the minced meat on paper in the form of a thick oval, evenly distribute the quail eggs, drowning them. Roll up the roll so that the testicles are hidden inside. Place the roll in the baking sleeve, fasten it on both sides, bake in the oven, setting the temperature to 200 degrees. Carefully remove the baking sheet, cut the upper part of the sleeve, open the roll. Spread pieces of butter on top, put back in the oven, bake for 15 minutes. Remove the dish from the oven, remove from the sleeve, transfer to foil, put in the oven for another five minutes to brown the sides of the roll. Let it cool down for an hour.
Cold snacks on the festive table play a key role. After all, they not only give guests the opportunity to have a light meal, but also beautifully decorate the table. Table setting with cold appetizers always makes it clear how much effort the hostess put into it.
Cold snacks can be sandwiches and burgers, canapes, mousses, rolls and more. Unlike the main dishes of the festive table, they do not take much time to prepare. Therefore, they can perfectly satiate guests while the main dish lingers in the oven.
Recipes for cold appetizers for the festive table
"Amanita"
Children will especially like this type of cold snack. Adults will also appreciate the positive approach when decorating this dish.
For one saucer of such mushrooms you will need:
- Chicken eggs - 5 pieces;
- Tomatoes - 3 pieces;
- Mayonnaise;
- Any greens (parsley, dill, lettuce).
The preparation is quite simple. First you need to boil the eggs. While they are cooking, you can make hats for future mushrooms. To do this, wash the tomatoes and remove the greens from them. Then cut each fruit in half.
You can extract the pulp from the halves with a tablespoon. This must be done carefully so as not to damage the surface of the tomatoes. You should also wash the greens and cut it.
Once the eggs are cooked, carefully peel them from the shell so as not to accidentally damage them.
Each egg should be cut off about a centimeter of the top so that they can be put on a plate. They will act as white legs of mushrooms.
Hats-tomatoes need to cover the legs. It remains only to decorate the hat with mayonnaise, making miniature even drops on their surface. The greenery will act as a clearing for mushrooms, it only needs to be covered with a saucer.
Fruit canape "Tenderness"
Canapes are called miniature sandwiches, the design of which is held by toothpicks or special culinary skewers. They are made from sausages, toasted bread, olives, vegetables, fruits, and more.
Fruit canapes are a great way to experiment with your holiday table. After all, these peculiar quick mini-sandwiches can have various components. For example, for a gentle and soft canape you will need:
All components should be thoroughly washed and cut into small pieces. Grapes do not need to be cut.
Bananas must be cut into circles, melon, pear and cottage cheese - into cubes. It remains only to string all the ingredients on a skewer, while the cottage cheese should be in the center.
You can serve canapes "Tenderness" to the table both as a cold appetizer and for dessert.
Cold pistachio mousse
Mousse is a rather unusual cold appetizer, which is rarely seen on a typical holiday table. You can serve it in ready-made purchased tartlets, in ice cream dishes, or as a filling for a sandwich.
However, to achieve a taste similar to sorbet, it is better to let this snack cool at night. To prepare the mousse, you will need the following ingredients:
- Avocado - 3 fruits;
- Bee honey - 3-5 tbsp. spoons;
- Clean drinking water - 50 ml;
- Lemon or lime juice - ½ tbsp. spoons;
- Salt - a small amount;
- Pistachios without salt - 150 g.
Pistachios should be purchased unshelled so that they do not need to be peeled before cooking. They need to be put in water for several hours to soften them.
After that, you can add honey, but its state must be liquid enough so as not to harm the blender blade. The resulting mixture can be left to cool.
Avocados must be washed and peeled, then cut into small pieces. They also need to be ground in a blender, and then loaded into the blender bowl with a chilled mixture of honey and pistachios.
To make it easier for the blender to cope with the mass, you must also pour 50 ml of water into it. Beat the future mousse should be at high speed.
The result should be cooled in the refrigerator, it is better to leave the mousse overnight.
When serving, it can be laid out on ready-made tartlets bought at the store, or provided to guests in ice cream bowls. Pistachio nuts or fresh mint leaves can serve as a decoration for the dish.
Meat rolls with cheese and lavash ham
Rolls are also an integral part of the festive table and are prepared quite quickly. After all, sometimes you can wrap the most ordinary salad in pita bread, and as a result get a new original dish.
For the preparation of cheese and ham rolls from pita bread, you will need the following ingredients:
The amount of ingredients depends on the portions being prepared.
Using a sharp knife, you need to cut the fillet. The result should be some layers. If desired, you can season it a little with salt or spices, but this step is optional (without salt, the fillet will turn out to be especially tender).
It remains to cook it by frying, while it is important to monitor the pan. After all, the layers are thin and can quickly burn.
After cooking, you need to wait until the meat has cooled so that you can pinch it into small pieces.
Cheese must be grated on a medium grater. You can pre-buy ham in thin slices or try to cut it yourself in this way. Greens should be finely chopped and mixed with grated cheese.
Then you can lay out all the components on pita bread in the following order: slices of ham, pieces of chicken fillet, grated cheese. After that, you need to wrap the pita bread in a tight roll so that it does not fall apart, and put it on a baking sheet.
Kefir must be thoroughly beaten with a raw egg. After you can pour the resulting mixture of rolls and turn on the oven. It will take 15 minutes at standard temperature until the cheese is completely melted.
Since the appetizer is classified as cold, it should be allowed to cool before serving.
This is useful and delicious treat, which is combined in almost any product.
Samsa from puff pastry with meat is an excellent dish that can perfectly replace an appetizer. And yes, the kids will love it too. and cook.
DEPARTMENT OF EDUCATION OF ALMATY REGION
SARKAN POLYTECHNICAL COLLEGE
METHODOLOGICAL DEVELOPMENT
According to the program section: "Cold dishes and snacks"
master of industrial training of the 1st category
Sarkan, 2015
Section names
Page
Introduction
Cold meals and snacks
Merchandising of spices and seasonings
Cold shop equipment
Safety in food establishments
Economic section
Bibliography
Defense Presentation
INTRODUCTION
Cold dishes and snacks are increasingly used in human nutrition. They occupy a large place in the menu of catering establishments and in the assortment of culinary shops.
The variety of products that make up cold dishes determines their great importance in nutrition. Cold dishes and snacks are prepared from vegetables, fruits, mushrooms, eggs, meat, fish, meat and fish gastronomic products. Dressings are used as seasonings: mayonnaise, sour cream and various sauces. Many cold dishes and snacks are rich in valuable nutrients and have a high calorie content (ham, boiled pork, cheeses, caviar, salad with mayonnaise, etc.).
With a successful combination of products to taste and beautiful design, cold dishes and snacks excite the appetite and contribute to better absorption of food.
All cold dishes and snacks can be divided into the following five groups: sandwiches, salads and vinaigrettes, vegetable dishes, fish dishes, meat dishes. Since cold dishes and snacks are prepared from products that are not further thermally processed, the preparation, presentation, storage and sale of these products must be carried out in strict accordance with sanitary rules. Cold dishes and snacks should be beautifully presented. For decoration, they mainly use the products that make up the dish, but choose the most convenient in shape and bright colors: fresh tomatoes, red radishes, carrots, crayfish, green peas, lettuce and other greens. The temperature of dishes during the holiday should not exceed 12 ° C.
The rich assortment and nutritional value of cold dishes make it possible to use them as main courses for breakfast, dinner, or to complement the banquet menu with them.
The subject of the study of the written qualification work is cold dishes and snacks, which describes the technology of their preparation, assortment, relevance in modern cooking.
The purpose of the work is the quality of the cold dishes and snacks produced, the requirements for their quality, the organization of work and the safety of the cook, which meet the requirements of the modern market environment.
Each section of the written qualification work contains comprehensive information, which is based on the main technological parameters in the process of processing finished gastronomic products, as well as the preparation of cold and hot snacks. Technical and organizational equipment of the cold shop, describes the technological process of processing ready-made gastronomic products and semi-finished vegetable products using mechanical equipment and storage finished products in refrigerators. Working with the above parameters, the cook should strictly follow the recipe, all the rules and instructions for labor protection and safety at work, in order to avoid injuries, and also increase the efficiency, developing competitive products.
COLD DISHES AND SNACKS
The main products used for the preparation of cold dishes,
and their preparation
Vegetables and greens. Potatoes, beets and carrots for salads and vinaigrettes are most often boiled in skin, then peel and cut just before cooking. However, it is better to boil them pre-cleaned, then the quality of the finished products and their sanitary condition improve, and the shelf life is extended. The beets are peeled, cut and stewed in a small amount of water until tender. 3% vinegar (100 g per 10 kg of beets) is added to the beets brought to readiness to restore their bright color. It is not recommended to add vinegar at the beginning of the stewing, as it lengthens the cooking time. Carrots, turnips, turnips are boiled whole after cleaning. Carrots can be peeled, cut or chopped and stewed with the addition of vegetable oil (150–200 g per 10 kg of carrots), which helps to dissolve carotene (provitamin A) and improve its absorption.
Quick-frozen green peas, without defrosting, are dipped in salted boiling water and boiled until tender.
Store each type of boiled vegetables in a separate bowl at a temperature of 8–10 ° C. The shelf life of peeled vegetables from the moment of boiling to sale should not exceed 12 hours.
Of the vegetables, carrots, white and red cabbage, fresh and pickled cucumbers (gherkins), fresh and pickled tomatoes, lettuce, green onions, parsley, sliced horseradish, lemon are most often used for garnishing and decorating dishes. All raw vegetables are subjected to mechanical cooking in the usual way, but they are washed again with boiled water. Greens (lettuce, green onions, parsley, celery, dill) are carefully processed, as they have a high bacterial load, especially greenhouse green onions. Rinse should be such an amount of greens that can be used within 1 hour. Before selling, the greens are stored in a chilled place.
Fish cold dishes are prepared from chilled boiled links of fish of the sturgeon family, fried and boiled portioned pieces of various types of fish (with skin without bones, without skin and bones - pure fillet), crayfish, squid, shrimps.
In salmon, chum salmon, salmon cut off fins, heads, then plast. The resulting fillets with skin and rib bones are placed skin-side down on a cutting board or table and the rib bones are cut off. The fish is cut, starting from the tail, into portioned pieces (at first with a large inclination of the knife - obliquely, and then almost straight), the flesh is cut to the skin and the pieces are separated from the skin without cutting through it. The rest of the fish is covered with peeled skin until the next use. Balyks are cleaned from the skin; if they come with the vertebral bone, then they cut the fillet from the spine, clean the weathered and smoked parts and cut across into slices of 2-3 pieces. per serving. Tesha is cleaned from costal bones, weathered surface and cut into portioned pieces without skin. Smoked whitefish, cod, sea bass are skinned, fillets are cut off and costal bones are removed.
Smoked and dried fish of other species are skinned and cut into pieces crosswise along with the bones. Large specimens can be cut along the vertebral bone into two layers, and then cut across into portioned pieces. Herring is cut into fillets with bones or clean fillets.
Sprats, sprats, sardines, saury are taken out of the jars, the head, tail and entrails are removed from the sprats. Sprats, sardines, saury are served without additional processing. You can also serve sprats whole. After opening, canned food is carefully transferred to a clean, dry dish and portioned. Juice, sauce or oil is distributed evenly along with the main product.
From meat and meat products for the preparation of cold dishes, boiled beef, tongue, ham, boiled pork, ham, fried and boiled poultry and game, sausages are used. The ham is cleaned, the bones are removed, the skin is removed, excess fat is cut off, then it is cut into pieces that are convenient for cutting. Beef, pork, lamb, previously fried in large pieces or boiled, are freed from the dried crust immediately before use. Sausages (boiled and smoked) are wiped with a dry towel before use, the straps are removed, the skin is cut and removed in the part that is intended for cutting. You should not remove the casing long before slicing the sausage, as the loaves become contaminated and deteriorate faster. If the casing is difficult to remove from the sausage, then the sausage is dipped in hot water for 1-2 minutes, wiped dry with a clean towel, cut and peeled.
Cheese cut into large pieces (rectangular - lengthwise, round - into sectors), clean the outer crust and cut into portioned pieces no more than 2 mm thick.
Butter they are cleaned, cut into bars with a square or rectangular end, and then portioned pieces are cut from the bars in the form of a square or rectangle 0.5–1 cm thick. Butter, cut into portions, is stored in cold water. To cut the butter into portions, use a gastronomic or carving knife. Products should be peeled and cut before serving and in the amount necessary for immediate sale.
sandwiches
sandwiches- the most common type of snack. For their preparation, rye or wheat bread is used, which is cut with or without a crust into elongated slices about 1 cm thick. Meat and fish gastronomic products and culinary products, cheeses, curd mass, jam, jam, eggs, butter and butter are used for sandwiches. mixtures, various sauces, vegetables, fruits and other products so that they combine well in taste and color. Sandwich products are cut into thin slices in such an amount as to completely cover the bread. 1-3 pieces of the product are placed on a slice of bread, preferably without small appendages. Cut products no earlier than 30-40 minutes before serving and store in a cool place. Sandwiches are open, closed (sandwiches) and snack bars (canapes, tartinki).
Sandwiches open. They can be simple or complex. Plain open sandwiches prepared from one type of product, for example, a sandwich with butter, sausage, cheese, etc. A slice 10–12 cm long and 1–1.5 cm thick (30–40 g) is cut across from a loaf of white bread and placed on his prepared product. If sandwiches are prepared from low-fat foods, then the bread can be pre-greased with butter or made into a rosette of butter and placed on top of the product. Open sandwiches on rye bread are most often prepared with bacon, sprats (with or without an egg), chum caviar, and herring. Complex sandwiches cooked with several types of products.
Open sandwiches can be decorated with lettuce, spinach, sprigs of parsley, dill, slices of fresh tomato or pickled cucumber, radish, slices of fresh or pickled peppers, etc. At the same time, the yield is increased accordingly.
Sandwich with cream, chocolate, fruit oil or margarine. Butter is cut into pieces of various shapes so that they cover most of the slice of bread.
A cheese sandwich. The prepared cheese is cut into slices 2–3 mm thick at the rate of one slice per sandwich. Bread is spread with butter or creamy margarine and a slice of cheese is placed so that it completely covers the bread.
A sausage sandwich. The prepared sausage is cut: thick loaves of sausage - across one piece per sandwich, thin - obliquely in 2-3 pieces. Bread can be pre-spread with butter, butter with mustard or margarine.
Complex sandwiches (assorted or metropolitan). Prepared from several products that combine well in taste and color. Sliced meat products, smoked meats, salmon, herring fillets and other products are sometimes shaped into cone-shaped tubes, which are filled with lettuce, mayonnaise, olives, green peas, chopped eggs, etc. Fresh cucumbers, tomatoes, red sweet peppers, radishes are used to decorate sandwiches. , carrots, greens, hard-boiled eggs, etc. Complete the decoration with whipped butter or butter mixture, which is applied in the form of patterns using a pastry bag.
Closed sandwiches (sandwiches). Cut off the crusts from a loaf of white bread. The bread is cut across in half and cut into strips 0.5 cm thick in length. A strip of bread is smeared with butter and thinly sliced \u200b\u200bproducts (meat or fish, caviar, cheese, etc.) are placed on it, then covered with another strip of bread greased with butter, lightly pressed and cut into pieces 7–8 cm long.
Sandwiches can be prepared with two-, three-layer and combined. This type of sandwich includes travel sandwiches, which are usually prepared from wheat bread (city bun, school bun, etc.). Rolls are cut lengthwise so that the halves do not fall apart. Lubricate each half with butter or oil with fillers and put thin slices of the product between them (cheese, sausage, fried or boiled meat, meatballs). Together with the products, you can put pieces of fresh or canned pepper sweet, green onion feathers, etc.
Snack sandwiches (canape). For the preparation of snack sandwiches, dried (fried) wheat, Rye bread or baked goods made from puff pastry.
Slightly stale rye or wheat bread is peeled, cut along the loaf into strips 5-6 cm wide, 1-1.5 cm thick and fried in butter or margarine without drying. The fried strips are cooled, lightly greased with butter, meat, fish or other products are laid along the entire length, 0.5–1 cm wide, 2–3 mm high. Strips of food can be alternated with chopped green onions or hard-boiled eggs. Between the stacked products or on top of them with a thin tape or mesh, whipped butter or pastes are released from the syringe. Then the strips are cut into rectangles, rhombuses, triangles, 2–6 pieces each. per serving. You can give the products the shape of circles with a diameter of 4 cm. Herring oil is squeezed along the edge of the circle, and finely chopped green onions, whipped butter, chopped eggs, olives, etc. are placed in the middle. Bread for snack sandwiches can not be fried.
Salads
Salads are prepared from raw, boiled, pickled, pickled, frozen vegetables, mushrooms, legumes, raw and canned fruits, citrus fruits. Meat, poultry, fish, herring, seafood, eggs, etc. are added to some types of salads. Chopped products are combined with dressings in the amount necessary for their sale within 1 hour. Salads are seasoned with sour cream immediately before vacation. Before mixing with the dressing, lettuce is stored in a refrigerator for no more than 12 hours at a temperature of 4–8 °C. At long-term storage products zaetrivayutsya, dry out, which is reflected in palatability finished products, in addition, there is a significant loss of vitamin C.
Boiled and raw vegetables for salads cut into cubes, slices, circles, straws. Salads are served as an independent dish in salad bowls or on dishes and small plates. Salads from greens and vegetables can be released as an additional side dish to various dishes from meat and fish. For decoration, use lettuce leaves, dill, parsley, celery, green onions, eggs, meat and fish products, fruits, citrus fruits, as well as products that are part of salads and have a bright color (sweet red pepper, tomatoes, cucumbers and etc.).
There are two ways to decorate salads. First way: the chilled products that make up the salad are mixed, seasoned with sauce and put in a salad bowl in a slide, then decorated with herbs. Second way: the products are cut, about 1/3 of the total amount is seasoned with sauce, put in a salad bowl with a slide; thin slices of meat, fish, poultry, crabs, egg slices are laid on top, decorated with tomatoes, eggs or greens. The remaining products are carefully placed around the slide in bunches. Products intended for decoration are not recommended to be poured with sauce.
Salad green. Washed lettuce leaves are cut into 3-4 pieces or chopped into strips. Place on a plate or in a salad bowl, top with sour cream or salad dressing. You can add 1/2 or 1/4 eggs to the salad, while the yield rate increases. If the salad is used as a side dish for meat, poultry, fish dishes, then the leaves are cut into smaller pieces.
Fresh cucumber salad. Prepared fresh cucumbers are cut into circles or slices and placed in a plate or salad bowl, when served, pour over with salad dressing or sour cream, decorate with fresh lettuce leaves, sprinkle with herbs.
Green onion salad. Peeled and washed green onions are cut into pieces 1–1.5 cm long, sprinkled with salt and poured with sour cream. You can put egg slices on top.
Radish salad. Red radishes, peeled from tops, and white radishes from skins are washed and cut into thin circles, green onions are chopped, salt is added and seasoned with sour cream or salad dressing. An egg for decoration is placed on top of the salad. You can chop it finely, put the yolk in the salad, and sprinkle the salad with egg white and herbs before leaving.
Salad "Spring". Thinly sliced radishes, fresh cucumbers are mixed with lettuce cut into squares, chopped green onions, seasoned with salt, pepper, sour cream, put in a salad bowl, decorated with figuredly chopped eggs and greens. Salad can be prepared without cucumbers with a corresponding increase in the rate of radishes and lettuce.
Lettuce 42, radish 40, fresh cucumbers 40, green onions 25, eggs 1/2, sour cream 40. Yield 200.
Salad "Summer". Boiled peeled new potatoes and fresh cucumbers are cut into slices, combined with tomato slices and lettuce, cut into 3-4 parts, finely chopped green onions, green peas are added, everything is mixed and seasoned with salt, pepper, sour cream. They put it in a salad bowl on lettuce leaves, decorate with slices of fresh cucumbers, slices of hard-boiled eggs, tomatoes, sprinkle with herbs.
Carrot salad. Raw peeled carrots are cut into strips or rubbed on a grater with small holes, seasoned with sour cream, sugar, salt, the finished product is placed in a salad bowl, sprinkled with herbs. You can add finely chopped apples or prunes, pre-soaked, with a stone removed.
Fresh tomato salad. The stalks are cut from the tomatoes, cut into thin slices. Onions are chopped. Slices of tomatoes and onions are placed on a plate or in a salad bowl, sprinkled with salt, pepper and seasoned with sour cream or salad dressing. You can release the salad without onions.
Pickled cucumber salad with onions. Cucumbers are cut into thin slices, chopped green or onion is added and poured with vegetable oil.
Herring (fillet-pulp) 35, potatoes 77, butter 15. Yield 125.
Chopped herring. Sliced pieces of pure herring fillet without skin and bones, apples without grains and skins, pre-soaked in water or milk and squeezed wheat bread and lightly sautéed onions are passed through a meat grinder or chopped with a knife until a homogeneous mass is formed. Then softened butter, ground pepper and vinegar are added, everything is mixed well. The mixed mass is placed in a herring box, giving the shape of a whole fish or an oblong slide, on which a herringbone pattern is made with a spoon dipped in vegetable oil or water. On vacation, decorate herring with apples, cucumbers, tomatoes, lettuce, chopped hard-boiled eggs, parsley or dill.
Boiled fish with garnish and horseradish. Fish of the sturgeon family are boiled in links and, after cooling, cut into portions (1-2 pieces per serving), fish with a bone skeleton are boiled in portions in the form of a clean fillet and cooled in broth. Portioned pieces of fish 1-1.5 cm thick are placed on a dish, garnished with bouquets of 3-4 types of vegetables - boiled potatoes, carrots, beets, cut into small cubes, fresh or pickled cucumbers, tomatoes, green peas, etc. Decorate the dish with green salad or parsley.
Horseradish sauce with vinegar is served separately in a gravy boat.
Jellied fish with garnish. Jelly is poured into a deep baking sheet with a layer of 0.5 cm and, when it hardens, portioned pieces of boiled fish are placed at a distance of 3–4 cm from each other and from the sides of the baking sheet. Each piece of fish is decorated with lemon slices, carboated carrots, cucumbers, green salad or parsley, onions, and a drawing is made. Then the decorations are fixed with semi-hardened jelly and allowed to harden, after which the jelly is poured with a layer of 0.5–0.8 cm above the product and cooled. Frozen pieces of fish are cut out with a knife so that there is a jelly layer of at least 3–5 mm on all sides, and the edges of the jelly are made corrugated. Lemon can not be poured, but placed on the fish on vacation. Sea fish is released without a side dish and with a side dish. When vacationing with a side dish, a piece of fish in jelly is placed on a dish, a side dish consisting of 3-4 types of vegetables is placed next to it in bouquets. Horseradish sauce with vinegar or mayonnaise is served separately. If the fish is poured into portioned molds, then the pattern of vegetables is superimposed on a layer of frozen jelly, then pieces of fish are placed on the decorations, jelly is poured to the edges of the mold and cooled. Before leaving, the molds with aspic are lowered for 3-5 seconds into hot water, then turned over, shaken slightly and laid out on a dish, the garnish is arranged in bouquets. Just like fish, crabs, shrimp, squid, scallops are poured.
To prepare fish jelly, concentrated fish broth is boiled, gelatin swollen in water is introduced into it, after which the broth is clarified, as in cooking clear broth.
Boiled fish 75, lemon 5, parsley 1.5, ready-made jelly 125, carrot 5. Yield 200.
Fried fish marinated. To prepare this dish, various fish are used, which, depending on its type, are cut into fillets with skin without bones, or into fillets with skin and rib bones, or non-plastered fish (navaga, ice, flounder, etc.) are used.
Cooked portioned pieces of fish are sprinkled with salt, pepper, breaded in flour and fried on both sides in vegetable oil, after which they are fried in an oven until cooked. The fried fish is cooled, placed in a salad bowl or plate, poured with marinade and sprinkled with finely chopped green onions or parsley. You can decorate the fish with pitted olives.
Fish (fillet with skin without rib bones) 90, wheat flour 5, vegetable oil 5, marinade 75, green onion 10, spices. Exit 160
For the preparation of cold dishes, seafood is used (crabs, shrimp, crayfish, squid, scallop, oysters, Ocean pasta). Process and prepare them as described in the section "Mechanical culinary processing of raw materials", chapter II, paragraph 12.
Marinated crabs. Canned crabs are freed from plates, stacked on a plate or in a salad bowl, poured with marinade, sprinkled with chopped green onions and decorated with olives.
Potato salad with crabs, or squid, or scallops. Crabs are released from the plates. Scallop or squid fillets are boiled in salted water for 5-7 minutes, cooled in the broth, cut into thin slices. Part of the crabs, scallops and squids are left to decorate the salad. Seafood is put in a ready-made potato salad, seasoned with sour cream, or mayonnaise, or salad dressing. On vacation, they decorate with pieces of crabs, or squid, or scallops.
Potato salad can be prepared with Ocean pasta. Prepared and stewed Ocean pasta is combined with potato salad and ground pepper.
7. Meat dishes and snacks
Meat, offal, poultry and game for cold dishes are boiled or fried in the same way as for hot dishes. For cooking and frying, the same parts of the carcass are used. Meat and meat products are served cold with a side dish, aspics, in the form of pastes and jellies.
Ham, loin with garnish. Ham (ham, roll), boiled pork, loin or other smoked meats are cut into 2-3 pieces per serving, placed on a dish, next to them are a side dish of 3-4 types of vegetables - carrots, red cabbage, gherkins, green peas, tomatoes, chopped jelly, lettuce The dish is decorated with lettuce leaves or parsley. Separately, in a gravy boat or next to a side dish, horseradish sauce with vinegar is served.
Roast beef with garnish. Roasted up medium degree the roast beef is cooled and cut across the fibers into pieces of 2-3 pieces. per serving. Then they are placed on a dish, a side dish is placed in bouquets - green salad, gherkins, chopped jelly, tomatoes, planed horseradish. Garnish with lettuce leaves or parsley. Separately, cold horseradish sauce or mayonnaise sauce with gherkins is served in a gravy boat.
Boiled meat or meat products with garnish (assorted meat). Boiled meat products are cooled, cut into thin slices of 2-3 pieces. per portion, placed on a dish, side dish is placed with bouquets of 3-4 types of vegetables - boiled carrots, potatoes, fresh or pickled cucumbers, tomatoes, red cabbage, green salad. Garnish with lettuce leaves or parsley. Separately, cold horseradish sauce or mayonnaise sauce with gherkins is served in a gravy boat. You can serve pickled tomatoes, apples, pears as a side dish with a bird dish.
Beef jelly. The processed by-products are thoroughly washed, cut into pieces, put in prepared dishes, poured with cold water (1.5–2 liters per 1 kg of food), brought to a boil and boiled at a low boil for 6–8 hours, periodically removing fat and foam . An hour before the end of cooking put vegetables and spices. The jelly is considered ready when the meat easily separates from the bones. Ready by-products are taken out with a slotted spoon, cooled to 40-50 ° C. Separate the pulp from the bones and cut into pieces in the form of cubes. Then the meat is combined with pre-strained broth, salted, boiled. After that, finely chopped or mashed garlic is added, everything is mixed and poured hot into prepared baking sheets with a layer of no more than 4 cm. When cooling, the jelly must be stirred to obtain a homogeneous mass. The jelly is kept in a cold room for up to 8 hours so that it freezes well.
Immediately before serving, the frozen jelly is cut into portions (100 g) and placed on a plate or dish, horseradish sauce with vinegar is served separately. The jelly can be released with salted canned vegetables. Decorate the dish with parsley and lettuce. The jelly should not be stored at temperatures below 0 ° C, as after thawing it becomes watery and tasteless.
Liver pate. The bacon is finely chopped and lightly fried, finely chopped carrots, onions are added and sauted until half cooked, then chopped liver is placed, sprinkled with salt, ground pepper and fried until tender. The mixture is cooled and twice passed through a meat grinder with a frequent grate, milk or broth is poured in, heated. Butter is softened, combined with the mass. The finished pate is shaped into a loaf, roll, square, sprinkled with chopped egg and finely chopped greens. The pâté can be decorated with whipped butter, applied in a pattern using a pastry bag, or shaped into a flower. Instead of butter, you can apply a grid of mayonnaise sauce with the addition of meat jelly, while butter or mayonnaise is used instead of an egg.
8. Requirements for the quality of cold dishes. Shelf life
Butherbrods – products should be laid in an even layer on a piece of bread, have a smooth surface, taste and smell characteristic of the products used.
Salads- vegetables should be cut in accordance with the cut shape for each type of salad, salads are stacked in a slide, the greens used for decoration should be fresh, sluggish, not yellowed, not darkened. The consistency of vegetables is elastic. Taste, smell, color corresponding to the products used. Red cabbage salad does not have a blue tint. Cucumbers are fresh, overripe, with coarse seeds and skin are not allowed.
Vinaigrettes- vegetables should correspond to the shape of the cut, the color is light red, the taste is spicy, appropriate boiled vegetables, pickles and sauerkraut. Vegetables should be boiled, not crumbling, cucumbers and sauerkraut should be firm and crispy.
Fish cold dishes and snacks- the fish should be cleaned of bones and skin, cut obliquely into wide pieces, beautifully decorated, have a color corresponding to the type of fish; in jellied fish, the jelly is light yellow, transparent, the taste corresponding to the taste of the fish, depending on the processing. In jellied fish and fish under the marinade, the taste and smell of spices. The consistency of the fish is dense, soft, not crumbling. At chopped herring- smeared.
Meat cold dishes- meat and meat products are cut across the fibers obliquely with wide ribbons, the color should be characteristic of the color of the product (roast beef on the cut is pink), the taste corresponds to the type of product, the texture is elastic, dense, elastic, the vegetables are soft, but not crumbly.
Jelly should be well frozen, with pieces of the main product, gray color, taste characteristic of the product from which the jelly is prepared, with the aroma of spices and garlic. Consistency - jelly is dense, elastic, meat products are soft.
At pate different shapes, color from light to dark brown, taste and smell characteristic of the products used, with the aroma of spices. The consistency is soft, elastic, without grains.
Cold dishes and snacks are perishable products and are subject to quick sale: jelly, aspic meat - within 12 hours, pate - 24, fried meat - 48, fried fish - 12, chopped herring - 24 hours. Considering that after preparation and decoration most of the dishes are not subjected to repeated heat treatment, it is necessary to store cold dishes and snacks at a temperature of 6-8 ° C before sale, and in the summer (May-September) the sale of cold dishes such as jelly, pate is allowed only with the necessary equipment and in agreement with the local SES .
COMMODITY OF SPICES, SPICES
Spices
Spices - these are products that have a specific aroma and taste, containing essential oils, glycosides and alkaloids. They improve the smell of food, promote its absorption, remove toxins from the body, increase the protective functions of the body, as they have bactericidal properties. They are used in canning, the production of canned food, sausage products, drinks, etc.
Depending on what part of the plant is used for food, spices are classified into groups: fruit, seed, flower, leaf, bark, root.
TO fruit spices include pepper (black, white, allspice, red) (Fig. 18), anise, star anise, vanilla, cardamom, coriander, cumin.
Black pepper - dried unripe fruits of a tropical plant (homeland - South India). After drying, the fruits shrivel, turn black, acquire a spherical shape; piperine alkaloid (up to 9%) gives sharpness and hotness to pepper, and essential oil (up to 1%) gives pepper aroma. Black pepper is valued hard, sinking in water, dark. It is produced in the form of peas and ground. Used in cooking for cooking meat, fish, vegetable dishes, for canning.
white pepper obtained from the ripe fruits of the same plant as black. This pepper is less spicy and has a smooth grayish-cream color.
Allspice - dried unripe fruits of a tropical pepper tree. The fruits have a spherical shape with a thickened top, a rough surface, a dark brown color of different shades, a sharp taste, an aroma of cloves, black pepper, nutmeg and cinnamon combined.
Red pepper - Dried whole pods or red powder. Cultivated in the south. The pungent taste of red pepper is due to the content of the alkaloid capsaicin (up to 1%). According to the degree of burning, there are three types: burning, medium and slightly burning. It comes mainly in ground form. Used for cooking meat and vegetable dishes, rice dishes, fish.
Anise - fruits of an annual herbaceous plant. It is cultivated in Ukraine, the North Caucasus, and in Moldova. Anise fruits are egg-shaped, brown-gray in color, sweetish taste, strongly spicy aroma, due to essential oil, which contains from 2 to 6%. Anise is used in the production of confectionery products, in baking.
star anise - dried fruits of an evergreen tree. The fruit is stellate with seeds inside. Star anise has a brown color of different shades, the taste is bittersweet, burning, the smell is spicy, reminiscent of anise, contains 3-6% essential oils. It comes in whole form, sometimes ground, it is used in the manufacture of gingerbread, soft drinks, meat dishes, game.
Vanilla - dried unripe pod-like fruits of a climbing tropical plant - creepers. The pods are dried until a white coating appears on the surface - vanillin. Fruits are valued, having a length of 20-25 cm, elastic, dark brown or brown-black in color with a greasy sheen, oily to the touch, covered with a white crystalline coating. It has a sweetish-burning taste, a strong pleasant smell. This is an expensive spice and comes packed in one pod in glass test tubes.
Vanillin - substitute natural vanilla. Obtained synthetically. It is a white crystalline powder with a strong vanilla odor and a pungent taste, it is readily soluble in water, the solution is transparent. Comes in pure form and in the form of vanilla sugar. Vanilla and vanillin are used in baking, confectionery, dairy industry, in the production of alcoholic beverages, and in cooking.
Cardamom are the dried immature fruits of a herbaceous perennial plant that grows in tropical countries. The fruits have an oval shape with a ribbed surface, inside with seeds. The color of the fruit is from light brown to light yellow after bleaching, the taste of the seeds is spicy-burning, with a strong aroma. It is used for flavoring flour products, in the production of alcoholic beverages.
Coriander - dried fruits of an annual herbaceous plant growing in the south and in the middle zone of the country. The fruits have a spherical or slightly elongated shape, yellowish or yellowish-brown in color, the taste is sweetish, the aroma is spicy. They are produced in whole and ground form, used for marinating fish, stewing meat, preparing kvass, sauerkraut, etc.
Caraway - dried fruits of a biennial herbaceous plant, common in the European part of the country and Siberia. Cumin fruits have an oblong-ovoid shape, consist of two cotyledons, brown color with a brownish-greenish tint, bitter-spicy taste, strong aroma. Used in cooking, baking, sauerkraut, pickling cucumbers, in the preparation of alcoholic beverages.
Seed spices . These include mustard, nutmeg and nutmeg.
Mustard - seeds of oil-bearing annual herbaceous plants. Oil is extracted from mustard seeds, and mustard powder is obtained from the remaining cake. The powder contains the glycoside sinigrin, which, when mixed with warm water, under the action of an enzyme, decomposes into burning allyl mustard oil and glucose. The quality of mustard powder is 1st and 2nd grade. Mustard powder is used to prepare table mustard, when pickling.
Nutmeg dried, peeled and processed seeds of the fruit of the nutmeg tree, which grows in tropical countries. Nutmeg seeds are egg-shaped, on the surface there are sinuous deep grooves, the color is light brown in different shades, the taste is slightly burning, bitter, spicy-resinous, the aroma is strong, pleasant. Nuts are divided into small, medium and large (value higher). Used in cooking, for the production of sausages, drinks.
Muscat color - the husk removed from the nutmeg seed. These are hard, very fragile plates about 1 mm thick, light orange or dark yellow in color, slightly pungent in taste, thin with a spicy smell. Comes in whole and ground form.
Dill - seeds of an annual herbaceous plant that grows everywhere. Seeds have an oval shape with sharp ribs on the surface, a grayish-brown color, pronounced taste and aroma. It is used for canning vegetables, for dill essence (20% solution of alcohol and dill essential oil), in cooking.
flower spices . These include cloves and saffron.
Carnation - uh then the dried unopened flower buds of an evergreen tropical clove tree. In appearance, the carnation resembles small nails 15-20 mm long with a spherical cap. It has a finely wrinkled surface, the color is brown in different shades. Carnation has a strong spicy aroma, burning taste. A benign clove, when pressed on the head, releases oil, sinks in water or floats vertically with the head up. It is used in cooking, for preserving fruits, berries, mushrooms, meat, fish, in confectionery production.
Saffron - dried stigmas of freshly blossoming flowers of a perennial bulbous plant, are randomly tangled fragile, oily threads up to 3 cm long, but not stuck together in lumps, from orange-red to brown-red in color, with a bitter-spicy taste, strong aroma. In cooking, saffron is used to prepare meat, vegetables and rice dishes. It is also used as a dye for tinting butter and cheeses.
Leaf spices. These include bay leaf and rosemary.
Bay leaf - these are the leaves of an evergreen plant of a noble laurel dried up in a shade. It grows on the Black Sea coast of the Caucasus, in the Krasnodar Territory. The leaves are oval and oblong-lanceolate, leathery, the color of greens of different shades, the taste is slightly bitter, the smell is spicy, fragrant. In cooking, it is used to flavor meat, fish and vegetable dishes, sauces, soups, and put in a dish at the end of cooking.
Rosemary - dried leaves of an evergreen subshrub. Cultivated in subtropical regions. Rosemary has a characteristic spicy aroma, slightly reminiscent of camphor. It is used in cooking to flavor dishes.
Cow spices . Cinnamon is referred to as cow spice.
Cinnamon - it is the dried bark of the young shoots of the evergreen cinnamon tree. The most valued Ceylon cinnamon.
Cinnamon can be sold in the form of tubes and in the form of a powder. It has a brown color of different shades, a sweetish-spicy taste, and a delicate aroma. Cinnamon is used in the confectionery industry, in cooking it is used to prepare sweet second courses, fruit soups, drinks, marinades.
root spices . These include ginger.
ginger are the peeled and dried rhizomes of a perennial tropical herbaceous plant. Comes in the form of rhizomes, ground. Pieces of rhizomes have a different shape and size, the color is light gray, the kink is horn-shaped, white color with a yellowish tinge, and ground - in the form of a powder. Flavor and aroma are pungent and spicy. In cooking, it is used for preparing poultry and game dishes, in the production of sausages, confectionery, and alcoholic beverages.
Other spices . Mixtures of spices are used as spices in cooking and canning (a set of spices for fish soup, suneli hops, adjika, Indian curry mixture, etc.).
To replace expensive natural classic spices, artificial (synthetic) substances are produced that reproduce the smell natural spices. Based on them, various compositions of food flavorings are produced in the form of essences (vanillin, cinnamon extract); powdered (substitutes for cinnamon, cloves, nutmeg, saffron); concentrates (salt powder - clove food concentrate (98% sodium chloride and 2% eugenol essential oil).
Food flavorings are used in the production of confectionery, soft drinks, ice cream, liqueurs, etc.
Spices are stored in dry, clean, pest-free rooms at a relative humidity of 65-75%, at a temperature of 10-15 ° C, away from heaters and pungent products. Whole spices store better than ground spices. Shelf life of spices (in a month, not more): unground, packed in paper and polyethylene bags - 12, crushed, packed in polymeric and combined materials - 18, ground spices - 6 and 9, respectively, mixtures of ground spices - 4-6.
SPICES
Seasonings are meant to change and improve taste merits food, excitation of appetite, better digestibility of food. Seasonings include table salt, table mustard, horseradish, mayonnaise, sauces, food acids, monosodium glutamate.
Salt. It is a natural crystalline substance containing 97-99.7% sodium chloride and a small amount of other mineral salts. The daily norm of salt for a person is 5-6 g. Salt is a regulator of osmotic pressure, water metabolism, promotes the formation of hydrochloric acid in gastric juice, activates the activity of enzymes, and is used as a preservative.
By origin And method of obtaining salt is rock (extracted from the bowels of the earth), evaporation (evaporated from natural or artificial brines), self-planting (extracted from the bottom of salt lakes), garden salt (obtained from the water of the oceans and seas).
By processing method salt is finely crystalline, ground, which can be iodized, fluorinated and with the addition of both fluorine and iodine. The need for the production of iodized salt is caused by a lack of iodine in water in many parts of our country. Fine-crystalline salt is in the form of very small granules, ground according to the grain size is No. 0, 1, 2, 3.
By quality table salt is produced in the following varieties - extra, highest, 1st and 2nd. Salt of the extra grade is obtained by the evaporation method, in terms of crystal size it is only No. 0, pure white in color, the content of sodium chloride is not less than 99.7%.
Store salt in dry rooms at a relative humidity of not more than 75%. Shelf life of salt without additives - 1-2.5 years
(depending on the type of packaging); with the addition of iodine - 3 months, iodine and fluorine - 3 months, fluorine - 6 months from the date of production.
Table mustard. Get it by mixing mustard powder with warm water, add salt, sugar, vinegar, spices, vegetable oil. The mustard of the following names is produced: Fragrant, Amateur, Moscow, Russian, Volgograd, Table, etc. Table mustard should have a yellow or slightly brown color, a uniform spreading texture, a sharp taste and smell, characteristic of the introduced additives. Store mustard in dark rooms at a temperature of 10-12 ° C for 3 months.
Table horseradish. Prepared from peeled grated horseradish roots with the addition of vinegar, sugar, salt, sometimes grated boiled beets and mayonnaise. Spicy taste and specific aroma of table horseradish is given by the glycoside sinigrin. Table horseradish is a spicy seasoning for meat and fish dishes. Store it at a temperature not exceeding 10-12°C for up to 1 month, at a temperature of O-4°C - 2.5 months.
Mayonnaise. It is a creamy, finely dispersed stable emulsion obtained from refined vegetable oils, egg powder, skimmed milk powder, and various spices. Mayonnaise is used as a seasoning for meat, vegetable and fish dishes. Depending on the composition, mayonnaises are divided into groups: high-calorie with a fat content of more than 55% (Provencal, Dairy); medium-calorie - 40-55% (amateur); low-calorie - less than 40% (Saladny, Moscow).
By appointment, mayonnaises are divided into snack bars (Amateur, Provence), dessert (Apple, Honey), dietary (Diabetic).
The quality of mayonnaise is evaluated by organoleptic (appearance and texture, taste and smell, color), physico-chemical (mass fraction of fat, moisture, acidity, emulsion stability) indicators.
Warranty period of storage of any kind of mayonnaise is not more than 30 days at a temperature of 0-10°C; 20 days at a temperature of 10-14°C; 7 days at a temperature of 14-18°C.
Range imported mayonnaise very varied. Depending on the composition in many countries, a conditional classification has been adopted:
emulsified sauces - fat content less than 75%, the presence of thickeners.
For example: mayonnaise "Delicacy" (Germany) - fat 83%, flavored, delicate; mayonnaise "Kalve" (Netherlands) - fat 85%, spicy taste; salad dressing - 47% fat, spicy taste, etc.
Sauces. They produce tomato, fruit and delicacy sauces.
tomato sauces obtained from tomato paste, tomato puree, fresh ripe tomatoes by boiling them with the addition of sugar, vinegar, salt, spices, vegetable oil, food acids and other products. Assortment: Astrakhan, Sharp, Kuban, Kherson, etc.
fruit sauces produced from pureed and boiled fruits with the addition of 10% sugar. These are apple, plum, lingonberry, etc. They are served with cereals, pancakes, pancakes, casseroles, pasta, pancakes.
Delicatessen sauces produced from tomato puree, tomato paste, fruit puree, soy flour, vegetable oil, sugar, salt, vinegar, mustard, spices. Assortment: Southern, East, Indian, Amateur, etc.
Food acids. These include acetic, citric, malic, tartaric and other acids. Acetic acid is used in the form of vinegar essence or table vinegar in cooking, when pickling food (fish, vegetables, fruits / Acetic essence is a product of dry distillation of wood, the content of acetic acid is 70-80%.
table vinegar obtained from ethyl alcohol by acetic acid fermentation or dilution vinegar essence water. There are the following types: table with an acetic acid content of 6-9%; wine, apple, fruit; they are obtained by acetic fermentation of fruit or berry wine materials.
Vinegar of all kinds should be transparent, without sediment and foreign inclusions, and have a characteristic odor. Used for making marinades, sauces, for acidifying ready meals.
Lemon acid is a solid crystalline substance, colorless, sometimes with a slight yellowish tinge. The acid should be odorless, soluble in water, have sour taste. It is used in the production of alcoholic beverages, confectionery, soft drinks, and in cooking. Guaranteed shelf life - 6 months, when packed in cardboard boxes with an inner liner - 3 months.
Monosodium glutamate . This is a crystalline white powder with a pronounced taste and aroma of meat broth - a natural additive to meat and fish products. Adding monosodium glutamate to dishes enhances their natural properties.
ORGANIZATION AND COLD SHOP EQUIPMENT
The cold shop is designed to produce a wide range of products: sandwiches, cold dishes and snacks, sweet dishes, cold soups and drinks. In the process of their preparation, most products are not subjected to heat treatment, so you need to follow the rules of sanitation and personal hygiene with particular care in the workplace. When planning a cold shop, it should be borne in mind that in summer the temperature in it should be quite low, so it is better to turn its windows to the north. A convenient connection of this workshop with the kitchen and the hall is necessary.
Refrigeration cabinets, collapsible chambers, low-temperature counters, ice makers, as well as special mechanical equipment are placed in the workshop.
To organize the workplace, cooks install modular sections - tables with a refrigerated cabinet and a slide for storing components of cold dishes, with a built-in bathtub, above which a cold and hot water mixer with a flexible hose and a shower head is mounted. Under the tabletop there is an auxiliary shelf for storing dishes and drawers. Convenient table-section with drawers and shelves, designed for installation by connecting the electrical network of small-scale mechanization.
Separate workplaces are organized in the workshop for the production of cold dishes and snacks, sweet dishes and sandwiches. From the equipment they use a universal drive, a vegetable cutter with a set of various knives, bread, sausage and ham cutters, a device for cutting butter, cheese, as well as a variety of notches, knives, dishes and forms. The design of cold dishes and snacks is of great importance, and their attractiveness depends on the form of cutting, color combination and arrangement of products, and, of course, on the qualifications of the cook. The number of necessary utensils, containers and production equipment. Determined depending on the volume of products, the range of dishes and culinary products.
It is necessary to distinguish between the preparation of meat, fish and sweet dishes. The work front of each cook should be 1/5 - 1/8 m. If tartlet baking is organized in the workshop, then a separate room is allocated for the production table and oven.
Cold dishes and snacks are prepared as they are sold, but all semi-finished products must be prepared in advance. Jellied and gelled dishes should be prepared on the eve. Vegetables, herring are processed in the morning and stored cut and whole at a temperature of 4-8 degrees Celsius. Green onions, parsley, lettuce are sorted, washed and put in the refrigerator in trays. Meat gastronomic products (sausage, ham, cheese, etc.) are cleaned earlier, and cut only when on vacation. Fish gastronomy is cut and cleaned from bones without removing the skin; cut as needed. Salads and other cold dishes are seasoned and decorated just before serving. The shelf life of unseasoned vegetable semi-finished products at a temperature of 5-6 degrees is no more than 12 hours, therefore it is necessary to know in advance the time of receipt of dishes in buffets and culinary shops and their quantities. The bartenders daily submit an application to the workshop and receive products 1-2 times a day.
The number of cooks in the cold shop is determined by the capacity of the enterprise. The range of cold dishes and snacks requires highly qualified workers of 4-6 categories. Chefs perform a certain amount of work, which ensures their uniform loading during the working day. The foreman of the workshop organizes the systematic release of products for the main production and its branches.
G cutting machine
astronomical products MWG - ZOOA consists of a body, a support table, a circular knife, a water mechanism, trays, a mechanism for regulating the thickness of the cut and a grinding device. The body rests on rubber mounts that reduce noise and vibration during machine operation. The car is completed with two replaceable trays. One is designed for cutting products at an angle of 30 to 90 °, the other is for cutting at right angles. To the left of the side wall of the housing there is a circuit breaker.
Machine for cutting gastronomic products MRGU-300. A distinctive feature of this machine is the presence of a needle conveyor and ejector in it, with the help of which the cut slices of products are moved to the unloading tray and stacked on it.
Operating principle. The product tray is pushed onto a rotating disc cutter, which cuts a slice from the product. Passing between the knife and the supporting table, the slice falls into the receiving container.
Rice. 6. 2. Machine for cutting gastronomic products MRG-300A:
a - general view: 1 - body; 2 - lever; 3 - base; 4 - handle; 5 - switch; b - receiving tray; 7 - support table; 8 - disk knife; 9 - clamp; 10 - tray; 11 - movable support;
12 - latch; 13 - protective cover; 6 - kinematic diagram: 14 - crank mechanism; 15 - worm gear; 16 - electric motor
The trays are hollow boxes without a bottom and a lid, between the walls of which two movable supports are installed.
The mechanism for adjusting the thickness of the cut is a support table, moved with a handle relative to the knife. A limb is put on the handle with divisions corresponding to the size of the gap between the plane of the knife and the supporting table.
Operating rules. Before starting work, the sanitary condition of the machine, the reliability of fastening of its working bodies, and the serviceability of grounding are checked. The quality of sharpening a knife is determined, for which a stretched strip of paper is brought to its blade: a sharp knife cuts through the paper, a dull one breaks it. It is strictly forbidden to check the sharpness of the blade by hand.
Before loading the machine with the product, it is checked at idle for 1-2 seconds. The product is fixed on the loading tray so that it rests freely on the surface of the support table, then the desired thickness of the product is set and the machine is turned on.
After finishing work, disconnect the machine from the mains, set the food cutting thickness regulator to position and 0 "and remove the loading tray and the guard. All working parts of the machine are thoroughly washed with hot water with the addition of a cleaning solution and wiped dry with a dry cloth.
Bread-cutting machine MRH-200 consists of a cast-iron bed, a body, a working chamber, a circular knife, a drive mechanism, a loading and unloading tray, a mechanism for feeding bread to the knife and adjusting the thickness of the slice, as well as a grinding device.
The working chamber is located in a hollow disc-shaped casing, consisting of two halves.
In the lower part of the casing there are loading and unloading openings. A fixed tray for laying bread is fixed in front of the loading opening, a movable tray for placing bread in front of the unloading opening. 
for unloading bread. The latter is retracted by the handle from the casing along special guides. Both trays are equipped with folding shields.
The carriage, together with the bread attached to it with a needle grip, approaches the knife. The movement of the carriage is associated with the rotation of the knife; the carriage moves when the knife is in the up position and is stationary when the knife is down.
The thickness of the sliced bread is set using the adjustment mechanism, which consists of a locking disc, a nut and a disc with divisions.
The machine has a tool for sharpening a knife blade, consisting of two carborundum grinding discs. To remove sticky bread from the surface of the knife, scrapers are provided that are pressed against it manually using two buttons.
The machine is equipped with a brake with an electromagnet, which serve to prevent the inertial movement of the disc knife after the machine is turned off.
Electric blocking provides for turning off the machine after the end of cutting bread under two conditions: with the protective grill open and if the receiving tray is shifted to the extreme first position. To turn the electric motor on and off, a push-button switch with "Start" and "Stop" buttons is fixed on the frame.
Operating principle. Slicing bread is done with a knife when lowering it down. When the knife is lifted up, the bread is moved by the carriage to the thickness of the cut slice. The cut pieces are collected in the discharge tray.
Mixer MS 25-200 for mixing vegetables for salads and vinaigrettes consists of a gearbox and a rotating tank-drum 1 and is driven by a universal drive. Inside the cast aluminum housing of the gearbox 12, in the bushings 9, 11, the worm 10 rotates, which transmits rotation from the universal drive shaft to the worm wheel 6. A flange 3 with three fingers is fixed on the shaft 5 with a pin, on which a flange welded to the bottom of the tank is put on. 1
. Shaft 5
worm wheel rotates in bushings 4,
the ends of the shafts protruding from the body are sealed with cuffs. To the end of the body 12
a shank 7 is attached, with which the mechanism is attached to the neck of the drive. The shank has an annular groove 8,
preventing axial movement of the mechanism during product unloading. For fixing the mechanism in working position on the annular groove (B–
B) drilled two holes 13,
into which the ends of the screws enter.
Tank 1 made of stainless steel and has ribs inside 2, contributing to uniform mixing of the product.
Principle of operation. The mechanism is fixed with two screws on the universal drive at an angle of 30 °, then chopped vegetables are loaded and the electric motor is turned on. When rotating the tank, the vegetables are evenly mixed, the process lasts 2 minutes. Before unloading the product, turn off the electric motor, unscrew the locking screws and turn the tank with the hole down to unload its contents into the substituted container. Increasing the mixing time can lead to the fact that the particles, depending on their size and shape, will again be grouped into their original position.
Refrigerating chamber - ШХ-0.56.
Appointment. For storage and sale of pre-frozen and chilled food products at trade and public catering establishments. It is operated in a temperate climate, at an ambient temperature of 12 to 32 °C.
The advantage of this refrigerated cabinet model is that its shallow depth and width, 220V voltage and low power consumption make it possible to use this cabinet in stores with a small sales area.
Design features
The cabinet is made in the form of a single block of complete factory readiness with a built-in refrigeration unit and consists of a refrigeration chamber and an engine room.
The cabinet door is thermally insulated, equipped with a three-chamber seal with a magnetic insert.
The inner box of the cabinet is powder coated.
The operation of the refrigerating cabinet is provided by a compressor manufactured by Danfoss or JSC Holodmash, at the request of the customer.
The design of the cabinet provides for automatic or semi-automatic thawing of the "snow coat" from the surface of the air cooler.
The operating mode of the cabinet is set and maintained automatically by the temperature controller or temperature controller.
IV . HEALTH AND SAFETY
BASIC CONCEPTS
Occupational Safety and Health– a system of legislative acts providing safe working conditions.
Safety - system of organizational and technical measures for labor safety.
Responsible for the state of health protection at enterprises - director.
Responsible for OT organizations in enterprises - Chief Engineer.
Change, termination of the contract-notification by both parties up to 10 days.
The term of consideration is no more than 3 days.
Dismissal at the initiative of management:
Failure to comply with health and safety requirements or gross violation.
Alcoholic state.
Didn't pass medical examination.
Absenteeism for 3 hours per working day at once or in parts.
Failing to pass the TB and OT exam.
Employee rights:
For safe work.
For timely pay.
For compensation in case of an accident.
The conclusion of the contract.
For compulsory social insurance.
To pay for work without discrimination.
30 days paid vacation.
Employer's right:
Recruitment, transfer, dismissal of workers.
Issuance of acts related to working conditions that do not contradict labor protection and safety.
Make the employee a probationary period of not more than 1 month.
Demand compensation for damage caused by the fault of the employee.
Qualification level- the skill level of the worker, reflecting the complexity of the work.
Wage- remuneration for work in accordance with its complexity, quantity, quality.
Work time- the time during which the employee, in accordance with the act of the contract, performs labor duties.
ETC- a bilateral agreement between the employee and the employer, concluded in writing, on the performance of certain work in the specialty of the employee, and payment in full by the employer and providing them with safe working conditions.
Harmful working conditions- working conditions under which the impact of certain production factors leads to a decrease in working capacity or a relative effect on health and its offspring.
The term of the conclusion of the employment contract:
For undefined period.
For a fixed period (at least one year).
TB briefing:
introductory - conducted with all newly hired.
Carried out by an OT engineer.
Primary workplace- within 2-5 work shifts at the workplace with the subsequent acceptance of a test for knowledge of HSE.
Conducted by section manager.
Repeated- quarterly. The purpose is to test knowledge on HSE. In case of failure to pass, they are suspended from work for up to 10 days, without remuneration for repeated failure to pass, dismissal.
Extraordinary- when changing technologies, equipment, accidents, complex tasks associated with a particular risk of health and TB.
Target (current)- when working on a side by side tasks and requiring advanced knowledge of safety and labor protection.
Accident reports - make up in the form H-11 in 3 copies.
Shelf life 45 years.
Time of registration of the accident report:
Within 3 hours, but no later than 10 hours from the moment of the accident.
Work-related accident, If:
The work was not related to production.
In a state of intoxication.
When stealing property.
Deep violation of TB, through the fault of the employee.
Work time age up to 16 years (4 hours per shift) - 24 hours a week.
Age from 16-18 years (6 hours per shift) 36 hours per week.
Night shift from 20 00 to 6 o'clock in the morning. Teenagers under 18, pregnant women, lactating women are not allowed (only with their consent they can work).
Evening shift from 1700 to 2400
Overtime no more than 2 hours a day, under dangerous conditions an hour, no more than 12 hours a month, 120 hours a year.
electrical safety
Voltage types thermal, chemical, electrical.
According to the degree of damage, the burn is divided into:
1st degree - redness, swelling
Grade 2 - water bubbles.
3 degrees - necrosis of the surface and deep layers of the skin.
4 degrees - charring of the skin, muscles, bones.
General requirements
The instruction on safety measures during the work of the cook is at the workplace.
The requirements of the instruction are mandatory for employees, failure to comply with these requirements is considered as a violation of work discipline.
Each accident must be reported to the head of the institution.
In each accident, it is necessary to ensure the provision of first aid to the victim, followed by referral to a medical center.
Only persons who are fully familiar with the tools, equipment, fixtures, trained in their proper handling and safe working methods are allowed to work.
It is forbidden to work on defective equipment and tools that are not in good working order.
Before start in the process of work:
Do not work on machines and devices, the device of which is unfamiliar.
Not doing work that was not assigned.
Only use the meat grinder with special tools.
When using the universal drive for the nozzle and attachment, change, clean, wash, etc. only when disconnected from the mains.
When working with a knife, be careful, hold your hand correctly when processing products.
Move the dishes with liquid over the surface of the stove carefully, without jerks.
Make sure that the fat placed on the stove is at a flashing zero of high temperature.
When frying semi-finished products, put them on a frying pan with an inclination "away from you".
Open the lids of cooking pots, pans and other utensils with burning food carefully, “away from yourself”.
Use oven mitts - do not take hot dishes with your hands.
Wipe up spilled liquids, grease, and fallen food immediately.
Do not carry a load with a mass higher than the established norm: women - 10 kg,
men - 20 kg.
Do not be distracted during work and distract others.
Upon completion of work:
Turn off equipment.
Tidy up the workplace.
Remove tools and fixtures.
Close transoms, windows.
Switch the lights off.
SANITARY AND HYGIENE REQUIREMENTS FOR INDUSTRIAL PREMISES
Workshop cleaning
There are three types of cleaning: current, main And generalnaya.
Current cleaning takes place at the beginning of the working day. Window sills and door handles are wiped with a clean, damp cloth. Another clean, damp cloth is used to wipe the production tables.
The floors are washed with hot water (temperature 50 ° C) using detergents or with a 3% solution of bleach or chloramine.
During the day, the cleanliness of the floors is monitored by technical staff.
Basic cleaning held at the end of the working day.
All production equipment is washed with a brush or washcloth with a detergent: tables - slightly alkaline, ovens, stoves - high alkaline.
part of the wall around technological equipment, window sills, part of the doors and the floor are washed with detergent or a 3% solution of bleach or chloramine.
spring-cleaning held once a week.
Dust is being wiped from the ceiling; walls, windows, radiators, doors, production equipment and floors are washed using detergents and disinfectants with hot water (temperature 50 ° C).
Personal hygiene of participants in the production process
Personal hygiene of participants in the production process must be observed at all stages.
1. Preparation for work
They enter the production workshops in sanitary clothes and replaceable shoes.
ECONOMIC SECTION
Place and role of public catering enterprises in the modern economy
Public catering is a dynamically developing branch of the economy. Due to the fact that it affects the interests of almost the entire population (both residents of the territory and visitors), public catering quickly responds to market needs.
Public catering is a branch of the social sphere, the quality of functioning of which largely determines not only the level of satisfied demand of the aggregate consumer, but also the nature of the solution of many social problems within the social policy of the state.
Public catering is becoming more and more investment attractive for foreign partners interested in the development of the restaurant business in our country.
Currently, most catering enterprises should be classified as diversified enterprises, since they satisfy not only the basic, physiological needs of visitors, but also communication needs, the need for conducting certain forms of leisure, as well as for obtaining certain cultural benefits.
In recent decades, many catering enterprises have included cultural and entertainment programs in the content of their economic activities, the supply of a certain type of cultural and leisure services. At the same time, public catering business entities act as a kind of structural subdivisions of large entertainment complexes, casinos, clubs of the so-called "leisure and entertainment" specialization. Therefore, in this context, we are talking about the interaction of the food sector with the cultural and entertainment complex.
The sphere of public catering closely interacts with the health-improving (recreational) complex. Promotion and implementation of the idea in practice healthy lifestyle life involves the organization of diet food, "special tables" for visitors suffering from various forms of diseases, vegetarian food, etc.
The services of catering establishments form the corresponding demand within the framework of a wide tourist infrastructure. Public catering closely interacts with the tourist and excursion complex and at the same time acts as an important factor in the formation of tours. In this case, we are talking about tourists using catering services. This, in turn, creates conditions for integrated territorial development through the multiplier effect through an increase in the business activity of the region and its investment attractiveness. By creating new jobs in the industry, expanding the tourist infrastructure and increasing the efficiency of its functioning, public catering solves both economic and social functions.
Thus, modern public catering enterprises can closely interact with various industry complexes:
food, trade and marketing, tourist and excursion, recreational, cultural and entertainment complex of social protection of the population.
At the same time, public catering can perform the functions of both collectively organized catering and individually organized catering. Collectively organized catering is understood as the service by the restaurant business of wide social strata of consumers who have a common place for consuming other services and (and) collectively perform strictly defined social functions.
The role of the public catering industry is also great in the processes of interpenetration national cultures. Catering enterprises act as a kind of conductors of national culinary art, national cuisine, national traditions of cooking and eating food. We are talking about solving strictly defined global social problems at the planetary level. Initially, forming outside the sectoral economy, these tasks are transferred to the level of specific enterprises.
Thus, summing up, it should be concluded that the public catering sector plays an important role in solving many global socio-economic problems of the country and the region as a whole.
LIST OF EDUCATIONAL LITERATURE
"Cooking" - N.A. Anfimov. M.1987
"Commodity research of food products" - A.B. Parpura. M.1985
"Food Products" - Z.P. Matyukhin. M.1987
"Equipment for catering" - M.A. Bogdanov. M.1986
Safety, Sanitation and Hygiene Instructions
"Fundamentals of nutritional physiology, sanitation and hygiene" - Z.P. Matyukhin. M.1984
"Service at catering establishments" - M.N. Zakharchenko. M.1986
"Organization of the production of catering enterprises" - V. Smolkina. Astana, 2011
"Organization and service in the field of food" - T. Nazarenko. Astana, 2011
"Market economy" - R.E. Yelemesov. Almaty, 2001
On the festive table, cold appetizers must be present: they add variety and look spectacular on any table - both everyday and festive. These dishes serve great addition to any meal. Having prepared in advance several various cold snacks for the festive table, you can put them in a cool place without fear that they will lose their taste and nutritional qualities. This section contains easy-to-prepare and original recipes for cold appetizers that will be appropriate at home, at a picnic or buffet. Cold appetizers of fish and meat, crab sticks and shrimp, eggplant and tomatoes - for every day and for the festive table. All recipes are checked, each dish was prepared and photographed according to them.
Tartlets with pesto and shrimps
Pour the sifted flour, salt into the blender bowl, and put the cubes of very chilled butter. Run the blender for a few seconds to get a crumb-like mixture. It is not necessary to grind strongly so that a layered structure is obtained in the final product. Add to flour mixture...
Dry-cured chicken breast
Mix the spices with salt (2 tablespoons) and sugar (1 tablespoon), crush the juniper berries so that they give off their aroma and taste, and rub the chicken breast with this mixture. Clean in Plastic container Close the lid and refrigerate overnight...
Ajapsandali
Take an eggplant, sweet pepper and tomato (1 each) and fry directly on a gas burner until soft, over low heat. Then leave for 10 minutes in a bowl under the lid, so that the skin comes off easily. Peel off the skin. Next, chop all the ingredients with a sharp knife ...
Salted cucumbers
Cut cucumbers into pieces. Place in a jar. Add dill and garlic. Mix salt, allspice and black peppercorns. Add some hot water and stir. Add cold water and pour the mixture over the cucumbers. Close the lid. Place in refrigerator. Salted cucumbers are ready. Bon appetit!
"Asparagus" in Korean
Put the asparagus in a suitable container and cover with cold water. After a few hours, the soy sticks will swell, become soft and brighten. Rinse soaked soybeans well and squeeze. Cut the squeezed soybeans into approximately equal pieces a few centimeters long and put them in a resealable ...
Capelin marinated with spices
Crostini with cod and tomato sauce
Defrost the fish in the refrigerator ahead of time. Check that there is no left in the fillet small bones. Line a baking sheet with parchment paper and spread the fillet pieces on it (cut the fish so that one piece of fish falls on each slice of bread). Lubricate lightly...
Zucchini-eggplant caviar
Grate the carrots on a coarse grater. Cut the onion into quarter rings. Cut the bell pepper into small cubes. Transfer the vegetables to a skillet with a little olive oil. Fry until the onion is transparent. Cut the zucchini into small pieces. Do the same with eggplant. Peel...
Loading...
