Technological process of making borscht. Routing

How to cook this famous dish like borscht - lean, based on various kinds meat or in a slow cooker - many say cookbooks and blogs on the Internet. And we have collected the most best options, how to cook Ukrainian borsch in accordance with different flavors readers.

Real Ukrainian borscht - step by step recipe

The easiest Ukrainian borscht recipe:

• chicken / turkey fillet - 600 gr;
• potatoes - 3 medium tubers;
• beets - 1 medium;
• garlic - 3-4 cloves;
• onion - 1 head;
• oil - a couple of spoons;
• homemade tomato paste - 5 table spoons;
• salt - ½ tsp;
• sugar - 1 tsp;
• white-headed - half a small fork;
• Bay leaf;
• parsley - 70 gr.;
• paprika, black pepper - a couple of pinches each.

Cooking step by step:

1. First, we wash the breast, lower it into water (approximately a 3-liter saucepan), salt, put lavrushka. The meat can be immediately cut into small cubes, or boiled, cooled and disassembled into fibers - as you like. Do not forget to remove the foam flakes. After boiling, slightly reduce the heat.
2. While the fillet is boiling, let's take care of the vegetables: clean, wash. Cut the potatoes into small cubes, about 1 cm thick. Three beets, carrots in separate bowls. Finely chop the onion, mince the garlic.
3. Heat the oil, fry the onion and garlic until golden brown, stirring. Add spices, beets to them, mix and simmer under the lid for 15 minutes.
4. Meanwhile, chop the cabbage. Add to the frying, when it has evaporated a little - put the pasta, sugar and a couple of ladles of broth. Mix and leave to cook for a third of an hour.
5. Meanwhile, add potatoes to the broth. After a third of an hour, spread the frying, chop and add parsley. On low heat, stirring, cook for 5-7 minutes and turn off. Let's brew for a while.

Pampushka recipe

According to the classics of the genre, real Ukrainian borscht is usually served with donuts instead of chunks. regular bread. Pampushki are fragrant, air buns with garlic and herbs. They are perfect for all varieties of borscht - lean, based on chicken, pork or beef broth.

For donuts you will need:

• water - 1 tsp;
• salt - ½ tsp;
• sugar - 1 tbsp. l.;
• vegetable oil - 2 tbsp. l.;
• yeast - 10 gr.;
• milk - 1 stack;
• garlic - 3 cloves;
• greens - 100 gr;
• flour - 300 gr.

Warm the milk a little so that the sugar can be dissolved in it. Add salt, yeast, a couple of tablespoons of sifted flour, oil to it. Mix everything, cover and let stand for a while so that the yeast begins to act.

As soon as the dough for donuts begins to swell, add the rest of the flour and knead. It is important to knead the dough well, then put it in a bowl and let it rise warm.

As soon as the workpiece has doubled in size, you can proceed directly to the formation of donuts: grease a baking sheet with oil, knead the dough a little, form balls and spread out for proofing in heat. After a quarter of an hour, you can put it in the oven at 200 degrees until an appetizing ruddy is formed.

Borsch is a filling multi-component soup and is a technologically difficult dish to prepare. The main component of any borscht is beetroot, first of all, it creates the taste, aroma and color of borscht, and because of this, borscht belongs to vegetable soups.

A feature of the preparation of borscht is the preliminary processing of vegetables, and again, this primarily applies to beets (its preliminary heat treatment allows you to reduce the duration of cooking borscht, preserve color and taste). Before putting it into the soup, beets can be cooked in several ways: stewing in crushed form (with the addition of vinegar, tomato puree and fat (1.5 h); vinegar and tomato puree are added 10-15 minutes before the end of cooking beets or cooking ( with or without the skin: the beets will then be cut into slices or strips and introduced into the borscht at the same time as the sautéed tomato puree and vegetables.) As a rule, when pre-cooking the beets, some kind of acid is added to the medium where the cooking takes place in order to preserve the color. Beets are always cooked separately from other vegetables.Onions, carrots, parsley are also usually sautéed separately, followed by the addition of tomatoes or tomato paste.

As a rule, borsch is cooked on meat, bone or meat and bone broth or broth from poultry. The broth, in turn, for best borscht is prepared not on water, but on a specially prepared kvass-sirovets. Borsch - thick soup, and one serving should account for no more than one and a half glasses of broth.

Borscht has a lot of varieties and is prepared differently in each individual region.

The difference in local varieties of borscht lies, firstly, in the type of broth and combinations of different types of meat, poultry, and possibly sausages in it, and secondly, in a set of vegetables. Along with the obligatory ingredients of borscht in the form of beets, cabbage, carrots, potatoes, onions and tomatoes, in various regions, beans, apples, zucchini, turnips, and sometimes bell peppers can be included in the composition of the soup. Thirdly, borsch can differ in the set of spices used - up to twenty or more can be used. Along with the commonly used spices in the form of black, red and allspice, dill, parsley and celery, often garlic, bay leaf, lovage, thyme, tarragon, angelica, basil, marjoram can be used.

The preparation of Starolitovskoye borscht does not differ technologically from the preparation of Little Russian, however, it uses porcini mushrooms, uncharacteristic for Little Russia, boiled separately and as a spice, cumin, as well as apples, turnips, and kohlrabi. In addition, the so-called sorcerer is added to the Starolithic borscht - meat and dough products, like small dumplings stuffed with finely chopped bacon with the addition of minced meat or mushrooms.

When preparing Moscow borscht, the broth is boiled with smoked meats, and when serving, a meat set is placed (sausages, ham, boiled meat)

When serving, borscht is almost always dressed with sour cream, with the exception of some varieties, for example, Odessa.

Hearty, rich, fragrant and incredibly tasty - this is how Ukrainian borscht should be described. In the homeland of this dish they know - how many housewives, so many. What is added and in what order, how long it is cooked, where it is cooked - all this greatly affects the taste. Even the mood of the one who took up the preparation of borscht will affect the final result! Therefore, the only right way preparation simply does not exist.

Recipe Information

Cuisine: Ukrainian.

Cooking method: cooking .

Total cooking time: 1 h 20 min.

Servings: 5 .

Ingredients:

• pork ribs - 300 g
• potatoes - 4 pcs.
• white cabbage - 350 g
• beets - 150 g
• onion - 1 pc.
• Bulgarian pepper - 1 pc.
• carrots - 1 pc.
• sugar - 1 tsp
• tomato paste - 1 tbsp.
• vegetable oil - 50 ml
• suneli hops - 1 tsp
• lemon - 1/2 piece
• parsley - to taste
• salt - to taste
• water - 3 l.

Borscht cooking technology:

1. 
   One of the secrets delicious borscht- beet. The sweeter it is, the richer its color, the brighter taste dishes. That's why I always choose burgundy, almost black round beets medium size. We wash it and, the bay cold water, cook directly in the peel for 30-40 minutes. After that, it remains to cool the beets a little, peel and grate on a coarse grater.
2. 
   At the same time I prepare the broth from pork ribs. By the way, sorry to digress, but look wonderful recipe. Although the transparency of the broth is not important for borscht, I still use one simple trick. As soon as the water with meat boils, I drain it and pour in a new portion - now the ribs can be cooked until tender. Then add peeled and diced potatoes.
3. 
   While the beets and broth are cooking, make the dressing. Cut the onion and pepper into cubes, three carrots on a grater. By the way, this is another secret of delicious Ukrainian borscht, so you should always approach the preparation of the dressing with special attention. The main thing is not to let the vegetables burn!
4. Pour vegetable oil into a well-heated pan (it is better to take refined varieties so that the smell is not too bright). We also send onions with peppers and carrots there. On medium heat, stirring constantly, fry the vegetables for about 5-6 minutes. We make the fire under the pan maximum.
5. 
   Immediately put the beets to the roasted vegetables, tomato paste, salt, sugar and suneli hops. Do not forget to stir, simmer everything for about 2 minutes. No longer is needed, since all the ingredients are ready, they just have to “exchange” tastes, smells and colors. If you overexpose the dressing on the fire, then the beets can acquire an unpleasant aftertaste.
6. 
   Do not forget that we have a classic recipe, which means that borscht must be cooked with cabbage. So that this crispy vegetable does not lose its qualities during the cooking process, that is, does not become too soft, it must be added in time. As soon as the potatoes are cooked, pour finely chopped cabbage into the pan, dressing and mix. Let it boil and reduce the fire to a minimum.
7. 
   After 2 minutes, put fresh chopped parsley, a little lemon juice into the borscht and turn it off, covering it with a lid. Lemon acid help keep saturated color borscht.
8. 10-15 minutes our cooking masterpiece infused, and then with garlic, sour cream and lemon it can be safely served! Properly brewed classic Ukrainian homemade borscht should be very thick, bright red in color, with an appetizing aroma and rich taste.

Note to the owner:

• This recipe is perfect for cooking borscht "like from the oven." You just need to take it for cooking cast iron pan and slightly change the technology. That is, at the very end, adding lemon juice, cover with a lid, make the fire as small as possible and simmer the borscht for 2-3 hours. Only then add parsley and turn off. The color of such ready-made borscht will not be red, but orange, that is, the same as borscht cooked in a Russian oven. And the taste and smell will become so appetizing that no one can resist!

Name of the dish: "Ukrainian borscht"

Layout number 189

No. p / p	Product name	Gross norm in gr.	Net norm in gr.
1.	Beet	150	120
2.	fresh cabbage	100	80
3.	Potato	213	160
4.	Carrot	50	40
5.	Bulb onions	36	30
6.	tomato puree	30	30
7.	cooking oil	20	20
8.	Sugar	10	10
9.	Vinegar 3	10	10
10.	Sweet pepper	27	20
11.	Garlic	4	3
12.	Wheat flour	6	6
13.	bacon	10,4	10
14.	broth or water	700	700
	Exit	-	1000

cut the beets into strips, add vinegar, fat, sugar, tomato puree and stew until cooked with the addition of broth. Put chopped into cubes or slices into boiling broth, bring to a boil, lay chopped cabbage and cook for 10-15 minutes, then add stewed beets and sautéed vegetables. For 5-10 min. Before the end of the arch, browned flour diluted with broth or water, sweet pepper, salt, spices are introduced. Ready borscht dressed before serving with bacon mashed with garlic. Pampushki with garlic are served separately.

Quality requirements: The form of slicing cabbage is straws, the rest of the vegetables correspond to slicing cabbage, potatoes - cubes. Consistency - soft, undigested. Color - raspberry red. Taste - sweet and sour, without the taste of raw beets. The smell is garlic.

stored on a food warmer for 2 hours, released with sour cream.

Routing

Name of the dish: "Navy Borscht"

Layout number 180

Collection of recipes and culinary products edition 2005.

No. p / p	Product name	Gross norm in gr.	Net norm in gr.
1.	Beet
2.	fresh cabbage
3.	Potato
4.	Carrot
5.	Bulb onions
6.	tomato puree
7.	cooking oil
8.	Sugar
9.	Vinegar 3
10.	broth or water
11.	Salted bacon (with bone)
	Or smoked brisket (with boneless skin)
	Or smoked loin (with skin without bones)
	Exit	-

No. p / p	Product name	Gross norm in gr.	Net norm in gr.
1.	Beet
2.	fresh cabbage
3.	Potato
4.	Carrot
5.	Bulb onions
6.	tomato puree
7.	cooking oil
8.	Sugar
9.	Vinegar 3
10.	broth or water
11.	Beans
12.	Garlic
	Meatballs № 184
13.	Beef (cutlet meat)	52,5	38,5
	Or lamb	52,6	38,5
	Or pork	45,5	38,5
14.	Bulb onions	4,2	3,5
15.	Water	3,5	3,5
16.	Eggs	1/2pcs
	Semi-finished product weight		45,5
	Exit	-

Brief description of the technological process: The broth is boiled with the addition of smoked pork. Vegetables are cut into slices, cabbage - checkers, potatoes - cubes. Cabbage is placed in boiling broth or water, brought to a boil, then chopped potatoes are added, boiled for 10-15 minutes, browned vegetables, prepared beets are placed and borscht is cooked until tender. For 5 - 10 min. Salt, sugar, spices are added before the end of the arch. Borscht can be seasoned with sautéed flour.

Quality requirements: The form of cutting cabbage - checkers, potatoes - cubes, beets and other vegetables - slices. Consistency - soft, undigested. Color - raspberry red. The taste is sweet and sour, without the taste of raw beets.

Leave rules and storage periods: store on a food warmer for 2 hours, cut boiled pork meat into 1-2 pieces per serving, pour borscht, put sour cream and greens. Can be submitted separately buckwheat porridge or krupenik.

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Subject. Technological process cooking "Ukrainian Borscht"

1. Technological part

1.1 Product description

Soups are important integral part lunch. They consist of two parts: liquid (base) and dense (garnish). As liquid base use broth, milk, decoctions of cereals, vegetables, fruits, kvass, etc.

A variety of products are used for garnish: vegetables, mushrooms, cereals, legumes and pasta, fish, meat, poultry, etc.

The range of soups is varied.

The dish "Ukrainian Borsch" belongs to the category "hot soups on broths, filling".

Filling soups represent the most common group. Sauteed vegetables are an obligatory part of these soups. characteristic feature dressing soups is that the prepared products are laid in certain sequence and boil until tender in a liquid base (in broth, mushroom broth or water). Therefore, they acquire the taste and aroma of those products that are used for soup and have a good appearance.

Soups are called borscht, which necessarily include beets.

For a long time it was believed that Ukrainians borrowed the word "borscht" (as a dish) from Poland, where they prepared "borscht". However, this dish appeared in Poland in the 18th century, and in Ukraine much earlier - approximately in the 14th-15th centuries. And it was the Ukrainian "borscht" that was the most popular at all times.

Catherine the Great and Alexander II called “borscht” their favorite dish. The great writer Gogol and ballerina Anna Pavlova preferred “Ukrainian borscht” to all soups.

In Ukraine, this dish is given the main place in the home menu. Even if there are many other treats waiting for guests besides “borscht”, the hostess, inviting them to the table, says: “Sit down to borscht!”

Borscht is boiled in meat, bone broth, or a combination of meat and bone broth, mushroom broth, sometimes in poultry broth (goose, duck) and vegetarian.

Broth is a decoction obtained by boiling meat, bones, poultry, fish in water. Extractive substances, proteins, fats, mineral and aromatic substances pass into the broth from the products. The taste of the broth depends on the ratio of water and the product in it, the degree of its grinding, the duration of cooking.

According to the composition of products, the method of preparation and taste, the assortment of borscht is diverse.

In addition to beets, borscht includes: carrots, parsley or celery, onions, tomato puree or tomatoes, vinegar, sugar, in most cases white cabbage. Depending on the type of borscht, potatoes, beans, Bell pepper and other products.

Beets for borscht, except for navy and Siberian, are cut into strips, and for navy and Siberian - into slices. There are several ways to prepare beets for borscht: stewing, sauteing, boiling and baking.

1.2 Cooking technology of the dish "Ukrainian Borsch"

When preparing borscht, use meat and bone broth. To prepare this broth, take the bones and meat of the brisket, scapular and subscapular parts and trim, weighing 1.5-2 kg.

Prepared bones are poured with cold water, brought to a boil and boiled at low heat for 2-3 hours, then meat is laid, quickly brought to a boil, removing excess fat. The duration of cooking meat is 1.5-2 hours. 30-40 minutes before the end of cooking, put lightly baked roots and onions, a bunch of spicy vegetables. At the end of cooking, the finished meat is removed, the broth is drained and filtered.

Meat and bone broth can be prepared in another way. Prepared bones are placed in a cauldron, meat is placed on them, poured with cold water, brought to a boil with strong heating, foam is removed and boiled with low heat, periodically removing fat. After 1.5-2 hours, the meat is removed, and the bones continue to cook. 30-40 minutes before the end of cooking, put baked roots and onions, a bunch of spicy vegetables.

The finished broth is drained and filtered.

Fresh cabbage, cut into strips, is put into the boiling broth, brought to a boil, potatoes cut into cubes or slices are put, boiled for 10-15 minutes, passivated vegetables and stewed beets are added.

Bring to a boil, put Bell pepper, cut into strips, passivated flour diluted with broth or water is introduced, spices, salt, sugar are added and boiled until tender.

Before serving, season with garlic, mashed with bacon. If borscht is cooked with sauerkraut, then it is stewed after potatoes.

When on vacation, put meat on a plate, pour borscht, put sour cream, greens.

Separately, you can serve donuts with garlic. To cook them, you need to knead yeast dough and let it rise twice. Divide the dough into small buns, dip them in oil, let them rise again, steam them and bake them in the oven. Squeeze a little garlic on each finished donut.

1.3 Scheme of cooking "Ukrainian Borsch"

1.4 instruction card cooking

Name of the dish: Ukrainian borscht.

Technological map (culinary recipe) No. 144

Type of processing: Cooking

Product formula (g):

Beets 150, fresh cabbage 100, carrots 50, parsley (root) 21, onion 36, tomato puree 30, sweet pepper 27, flour 6, bacon 10.4, cooking oil 20, sugar 10, vinegar 3% 10, broth or water 700.

Output: 1000.

Material and technical equipment:

Vegetable shop:

Equipment: bathtub for washing vegetables, work table, cleaning table, potato peeler.

Inventory: root knives, karbovochny, for additional cleaning, for removing eyes, containers for storing peeled vegetables, tanks for collecting waste.

Meat shop:

Equipment: cutting table, washing bathtub, working table.

Inventory: a knife for cutting meat, a heavy knife and an ordinary one from the "chef's troika".

Hot shop:

Equipment: electric stove.

Inventory: a saucepan, a table board, an ordinary knife from the "chef's troika".

Table 1 Raw materials: Components of the dish:

Borscht is cooked on a liquid basis, which is bone-meat broth.
The broth contains :	Beef brisket; - carrots, parsley root; - onion; - water; - salt.
The composition of borscht includes:	Beet; - fresh cabbage; - potato; - carrot; - parsley root; - bulb onions; - garlic; - tomato puree; - wheat flour; - bacon fat; - cooking oil; - vinegar 3%; - Sweet pepper;
Separately, donuts with garlic are served with the dish. Pampushki are products made from yeast dough.
Pampushkas include:	Wheat flour; - vegetable oil; - eggs. - water; - sugar; - yeast;
Pampushkas are poured with sauce when serving
The composition of the sauce includes:	Garlic, - vegetable oil; - salt, - water.

Applied methods of heat treatment of products.

In the process of cooking borscht, various methods of heat treatment of products are used. And its use plays a big role in the quality of the finished product:

When preparing the broth, the bones are boiled with full immersion into a liquid (in the main way).

This is a combined method of heat treatment: first, the products are fried, and then stewed with broth.

Cabbage and potatoes are cooked in the main way in the broth.

Passage is also used. Chopped carrots and onions, cut into half rings, are sautéed with fat.

The flour is dry-heated.

In the preparation of donuts, one method of heat treatment is used - baking.

The sequence of technological operations:

Operation number 1. Organization of the workplace.

Before starting work, prepare workplace: equipment, inventory, dishes, products.

Operation number 2. Preparation of meat and bone broth.

Bouillon for borscht is cooked, constantly skimming off the foam.

The finished broth is drained, filtered and boiled. The broth should be clear.

Operation number 3. Preparation of vegetables.

Vegetables are cleaned and washed.

Cabbage for borscht is cut into strips.

Beets and carrots for dressing borscht are rubbed on a coarse grater.

Onions are cut into half rings.

Potatoes are cut into cubes or slices.

Operation number 4. Preparation of dressing for borscht.

Chopped carrots and onions, cut into half rings, are sautéed with fat.

The beets are chopped, vinegar, fat, sugar, tomato puree are added and stewed until tender with the addition of a small amount broth.

Operation number 5. Cooking vegetables in broth.

In a boiling broth, lay fresh cabbage, cut into strips, bring to a boil, put potatoes, cut into cubes or slices, cook for 10-15 minutes,

Lay the passivated vegetables and stewed beets in the broth. Bring to a boil.

Operation No. 7. 5-10 minutes before the end of cooking, passivated flour diluted with broth or water is introduced; sweet pepper, chopped; add spices, salt, sugar and cook until tender.

Operation number 8.

Before serving, the borscht is seasoned with garlic mashed with bacon.

Salo is rubbed on a grater, mixed with crushed garlic, spread in borscht and immediately turn it off.

Operation number 9. Cutting meat.

Cut the meat for borscht into portions on the board.

Operation number 10. Submission.

When on vacation, put meat in a deep dinner plate, pour borscht, put sour cream, sprinkle with herbs. Separately, you can serve donuts with sauce.

1.5 Quality requirements

In all types of borscht, beets, cabbage and roots should retain their cut shape. The form of slicing cabbage is straws or checkers, slicing other vegetables corresponds to slicing cabbage.

Appearance: on the surface of the liquid part of the oil glitter. Vegetables are well peeled and cut evenly. The ratio of the components of the dish is observed. The liquid part of borscht seasoned with flour is homogeneous;

Color: liquid part - from bright red to dark red, with a slight brownish tint; a sparkle of butter - orange, vegetables - characteristic of their species;

Taste: sweet and sour, without the taste of raw beets, pronounced; with taste and aroma of a meat product;

The smell of passivated vegetables, tomato, garlic;

Consistency: vegetables - soft, dense (vegetables are not overcooked). The ratio of the dense and liquid parts corresponds to the recipe.

Store on a food warmer marked 1bl. at a temperature of +80°С no more than 2 hours. Serve in a warmed dinner plate or broth bowl. Supply temperature +65…+75°С. When on vacation, you can serve cheesecakes, pies, donuts, krupenik with borscht.

borscht calorie cost

2. Merchandising part

2.1 Characteristics of the products used in the preparation

Beets - have a high sugar content (9%) in the form of sucrose and cobalt, malic, citric and other mineral salts (potassium and magnesium), vitamins C, B 1, B 2, PP and folic acid. The less color and less light rings on the cut, the higher the value of beets in cooking.

Beets must be whole, fresh, clean, unwilted, uncontaminated, not cracked, free of disease or pest damage. Beets should be botanical variety, ugly in shape, with the remaining petioles no more than 2 cm long, juicy and dense pulp, with a taste and smell characteristic of the variety. The quality of table beet is divided into two commercial grades: selected and ordinary. The size of the beet by the largest diameter in selected varieties: 5-10 cm; in ordinary varieties 5-14 cm, with a size deviation of up to 10%.

The beets are stored on POP in the same container or bins at a temperature of +30°C for 3-5 days at a relative humidity of 85-90%.

Carrot is one of the most valuable root crops in terms of sugar content, proteins, vitamins and coloring matter.

By length, carrots are divided into short 3-5cm, semi-long 8-10cm, long 20-45cm.

The coloring matter in carrots - carotene in the human body turns into vitamin A. Nai large quantity carotene is in upper layers root crop. Carotene and essential oils of carrots are soluble in fats; when passaging, carotene is little destroyed.

Carrots contain many vitamins B 1 , B 2 and C. Potassium salts predominate from mineral salts, and glucose from carbohydrates.

Culinary qualities depend on how tender the pulp is and on the content of the core.

Cabbage - white cabbage is characterized by a high content of water (up to 90%), sugars (up to 3.3% in several varieties), as well as mineral salts (calcium, potassium, phosphate, iron, magnesium), especially vitamin C. Cabbage contains sulfur enters, and SO 2 is released during heat treatment. Cabbage consists of leaves and stalk, which makes up 4-9% of its mass. Cabbage is divided into varieties: early-ripening, mid-ripening and late-ripening. Cabbage forks should be fresh, clean, healthy, white, dense.

Eggs - egg consists of three main parts: shell 12%, protein 56% and yolk 32%. In a raw egg, the content occupies the entire volume. As it dries out, the volume of the contents of the egg decreases, and a chamber forms between the protein and shell membrane.

The yolk is surrounded by a yolk membrane.

But in terms of their chemical composition and nutritional value, the eggs are valuable product. They contain complete proteins, fats, vitamins A, D, B 1, all the necessary mineral salts.

The yolk contains 32% fat, up to 17% protein, up to 12% lecithin. From carbohydrates, the yolk contains glucose and glycogen. The protein coagulates at +68°C, and the yolk at 65°C. The protein is dense, translucent, the yolk is dense and less noticeable. The shell is clean with no damage.

Onion is the most common spicy plant. Most common - onion. The bulb consists of a bottom, from which roots extend downward, and upward - leaves in the form of fleshy scales. Outside, the bulb is covered with several dry colored scales.

Depending on the sharpness of taste, sharp, semi-sharp and sweet varieties of onions are distinguished. Onions contain: sugar (up to 9%), essential oils (up to 6%), vitamins C, B 1, B 2, B 6, PP, folic acid, minerals and nitrogenous substances.

Onion flesh is white with a greenish tint and purple.

In cooking, it is applicable to all types of dishes, except sweet ones.

Garlic - a complex bulb of garlic consists of individual buds - cloves, covered with a thin shell, and the entire bulb is covered with a shirt of dry leaves. The color is white, pink, purple and with shades.

Unlike onions, garlic contains more solids (30%), has more spicy taste and smell.

It is used in meat, vegetable, mushroom, egg dishes and poultry dishes - in soups, salads and in the second, as well as when pickling vegetables.

Garlic is not applicable to fish dishes, the taste of which distorts. Garlic is added to a hot dish in a modified form immediately after cooking. So that the smell of garlic is not sharp, garlic is combined with herbs, dill, thyme, lard.

Potato - rich in carbohydrates, min. dyes, fragrances. Potato is rightly called the second bread, its calorie content is 2-3 times higher than the calorie content of other vegetables. It has a high carbohydrate content (mainly starch and fiber).

Potatoes are not only different taste qualities but also high nutritional value. Its proteins contain essential amino acids and they are well absorbed by the body.

The potato tuber is covered on top with a skin consisting of a cork substance. Eyes are located on its surface. Tubers must be whole, mature, healthy, dry, clean. They may be uniform or heterogeneous in shape and color. In early potatoes, tubers with a slightly lagging skin are allowed.

Potatoes are stored at t = 3-4°C; potatoes should not be stored in the light to avoid their greening.

Parsley root - has a yellowish-white color, which is why it is sometimes called "white root". He possesses sweet taste And pleasant aroma due to the presence of essential oils in it.

The shelf life of parsley is different and depends on its variety.

In enterprises Catering parsley should be stored on racks in a special chamber for vegetables.

In the manufacture of dishes, raw parsley root, baked on the stove or sautéed in fat, is introduced.

In the manufacture of broths for sauces and clear soups the root is cut lengthwise into two halves and baked on the surface of the stove until a brown crust forms. Baked parsley root is placed in a boiling broth in order to give it color and aroma.

Bookmark rate 2-3g per serving.

The passivated parsley root is added to meat soups. Parsley root gives dishes peculiar taste and aroma.

Tomato puree - contains carotene, vitamins B 1, B 2, PP, C, minerals: sodium, calcium, phosphorus, iron, etc. Tomato paste differs from tomato puree in a high concentration of minerals (potassium, sodium, iron, phosphorus), contains carotene, vitamins B 1, B 2, PP, C. In dry paste substances contain from 27 to 40%, and in tomato puree - only up to 20%.

Flour is a food product obtained by grinding grains. different cultures. Flour can be made from such varieties of cereal crops as wheat, spelt, rye, buckwheat, oats, barley, millet, corn and rice. The bulk of flour is produced from wheat. It is a necessary component in the manufacture of bread.

wheat baking flour subdivided into grades: grain, higher, first, second, wallpaper. The main differences between the varieties of flour are the size of the grain grinding and the degree of cleaning from the shells. There is peeled, consisting mainly of the outer parts of the grain, and, in fact, flour, consisting of the ground core of the grains. In the second case, the flour contains more gluten.

Flour is divided into grades: the highest grade, the first grade, the second grade. The lower grades contain vitamins B 1, B 2, PP and E, in the flour of the highest and 1st grades they are almost absent. Flour has a specific floury smell.

Fat - eaten fresh, salted, smoked, boiled, stewed or fried. Cooked (salted or salt-smoked) subcutaneous lard is called bacon (in everyday life, bacon is most often called lard).

Salo with large and numerous meat streaks is called undercut, in a salted form - the Russian word for brisket or English bacon. Small fried pieces of lard are called cracklings. melted lard- lard and is used as cooking oil.

The composition of animal rendered fats includes stearic, palmitic, oleic, linoleic and other fatty acids. Melting temperature beef fat 40-51°C, and the pour point, respectively, 34-38°C. pork fat It has low temperature melting point 28-48°C, and pour point 22-32°C.

Vinegar (from other Greek wholesale) is a product with a significant content acetic acid. A colorless or slightly colored transparent liquid with a sharp-sour taste and a specific aroma. Vinegar is divided into natural and synthetic. Natural vinegar contains acetic acid and other food acids(citric, tartaric, malic, etc.), aldehydes, esters, complex alcohols, the combination of which creates the aroma and bouquet of vinegar.

Vinegar obtained by diluting concentrated synthetic acetic acid has no aromatic properties, but has a specific smell of acetic acid itself. raw material for production natural vinegar can serve: ethanol rectified and secondary products of its production, apple and other fruit juices, grape juices.

Sweet pepper - another name: bell pepper. The nightshade family. By palatability pepper is conditionally divided into sweet and bitter (hot). Sweet pepper is one of the most valuable vegetable crops. This is the only multivitamin concentrate. He transcends everything vegetable plants according to the content of vitamin C (green pepper fruits contain ascorbic acid more than in lemon, in red fruits - up to 480 mg%).

The fruits of sweet pepper are used as food raw, pickled, baked, boiled and fried, used for pickling cucumbers and tomatoes, used for salads, first and second courses, preparing various pepper pastes, sauces, seasonings, ketchup.

Sugar is the common name for sucrose. Cane and beet sugar ( granulated sugar, refined) is important food product. It has a sweet taste and high calorie content.

Sugar contains an average of 99.8% sucrose and 0.14% moisture. Sugar is easily absorbed by the body, serves as a source of energy, restores strength, increases efficiency, strengthens nervous system person.

Vegetable oils (vegetable fats) are fatty products extracted from vegetable raw materials and consisting mainly of triglycerides of higher fatty acids. The main sources of vegetable oils are seeds (fruits) of oil plants (oilseeds).

The shell of the grain of wheat and rye contains 5-6% oil, in the germ - 11-13% and 10-17%, respectively; in the germ of corn - 30-48% oil, millet - about 27%, rice - 24-25%.

Unlike animal fats, vegetable oil includes unsaturated fatty acid, which are easily absorbed by the body and do not give deposits on the walls of blood vessels.

During refining, the oil is purified from various contaminants and impurities undesirable for the manufacturer, but at the same time it almost loses its taste and smell, as well as all its beneficial features. They can be stored in light bottles long time they are not afraid sun rays.

2.2 Nutritional value, calories and chemical composition products

The liquid part of borscht contains extractive and mineral substances, organic compounds that give the broth a taste, aroma and are irritants of the digestive glands. Therefore, soups excite the appetite and contribute to better assimilation food.

The dense part of the soup contains nutrients: proteins, fats, carbohydrates, minerals, vitamins. The calorie content of the liquid base is not significant - 15-20 calories per 1 liter of broth, but due to the presence of a dense part (garnish) in borscht, many soups have a high calorie content.

table 2

3. Equipment and inventory

Sectional modulated electric cooker PESM-4ShB consists of four rectangular burners and an oven with sides for moving cookware.

It is intended for cooking hot dishes in stove-top dishes, as well as for frying, baking and baking products in an oven. The plate can work as an independent device or be used as part of a technological production line.

The body of the stove is a frame to which the work surface and the oven are attached. The working surface has four rectangular burners formed into two unified blocks.

The blocks are very convenient for sanitization, inspection and repair of the slab. Each burner has its own four-position switch, with which the heating power is regulated in a ratio of 4:3:2:1.

The oven is a chamber consisting of two steel boxes - inner and outer, and the space between them is filled with heat-insulating material. The heating of the oven is carried out by heating elements, located three at the top and bottom and having a separate inclusion.

The temperature in the cabinet is maintained automatically by the TR-4K thermostat. The switches for controlling and signaling the operation of the cooker are installed on the front panel on the right side.

Equipment and tool requirements

The inventory includes devices that facilitate the work of the cook: cutting boards, rafts, skimmers, a sieve, pastry bags, tips, rolling pins, molds, etc.

Cutting boards are mainly used for cutting food during cooking, or just before serving. Sometimes cutting boards are used as coasters for hot pans in which the dish is served. Fish require a strong and safe cutting board.

The material for the boards should be hard enough so that there are no cut marks, scratches in which food particles can remain, but also soft enough so that the cutting edge of the knife does not blunt or gouge. Also, the cutting board should not absorb moisture, odors. Therefore, hardwood (birch, oak, beech) is the most acceptable.

The sizes of cutting boards vary greatly, from 10x15 cm to 30x40 cm and more. The thickness of the cutting board rarely exceeds 2-3 cm. Plastic cutting boards are usually much thinner, 5-10 mm.

In order to prevent infectious diseases, cutting equipment is assigned to each workshop and has a special marking. Cutting boards and knives are marked according to the product processed on them: "SM" - raw meat, "SR" - raw fish, "SO" -- raw vegetables, "VM" - boiled meat, "VR" - boiled fish, "VO" - boiled vegetables, "MG" - meat gastronomy, "Greens", "KO" - pickled vegetables, "Herring", "X" - bread, "RG" - fish gastronomy.

After use, wooden boards must be carefully scraped, washed, and poured over with boiling water. It is advisable to impregnate a dry board with linseed (namely linseed!) oil - it will stop absorbing water and will not deform. They store the boards, placing them on the edge on racks in special cassettes.

Cutting knives - necessary inventory in the kitchen. For the manufacture of carving knives, usually high-quality materials are used - stainless steel, cupronickel, nickel silver, and for finishing - plastic, wood. Handles of knives can be shiny, matte, combined. Knife blades are wide, narrow; with a straight butt or with a notch on it. The nose of the blade is rounded.

They produce table knives with a triangular blade section.

Table knives made of stainless steel are produced with blades of various lengths:

With a long blade (the length of the blade is more than 50% of the total length of the knife);

With a short blade (length less than 50% of the length of the knife).

Table knives made of carbon steel and aluminum alloys are made in two types - table knives (215-235mm long) and dessert knives (190-210mm). The thickness of the blade of these knives is 0.7 - 2.0 mm.

Frying pans are designed for sauteing vegetables, as well as frying in the main way, stewing and stewing meat, fish and vegetable culinary products, and other operations.

Frying pans are produced with a diameter of 140, 160-320 mm of various designs: with one long or two short, rigidly fixed or removable handles or without handles; with or without a convex spherical cap; with or without steam outlet. Removable handles must freely enter the fitting nest and securely hold the product when tilted up to 60 ° to the horizontal.

For more uniform heating of the product, to reduce its burning, the bottom of the pans is made thickened (2.5-5 mm). The bottom may have a ribbed waffle surface, the cells of which prevent the product from burning, but such a pan is less convenient for washing.

Two-layer frying pans are rational: their outer side is aluminum, and the inner side is made of stainless steel.

The best models are made with an internal harmless non-stick, heat-resistant Teflon coating. This coating allows you to fry the product without fat or with minimal use.

In catering establishments it is forbidden to use enamelware because she is fragile. Aluminum, duralumin cookware can only be used for cooking and short-term storage of food.

4. Organization of the workplace

Before starting work in the workshops, the cook gets acquainted with the menu for the day, the menu plan, applications, calculates the raw materials, uses the technological map; for each number of dishes, selects inventory, utensils, assembles equipment for the technological process, receives the necessary raw materials from the warehouse or from the production manager, uses the accompanying documentation in the form of a requirement-invoice, daily intake sheet, after which the cooking process is carried out, sanitary requirements are observed , norms and rules. At the end of the process, the workplace is sanitized.

Preparation shops.

In the procurement workshops - vegetable, meat, fish, the primary processing of potatoes, vegetables, meat and the preparation of semi-finished products from them is carried out.

Vegetable shop.

For mechanical processing of onions, carrots, beets, potatoes, vegetables are sorted in the vegetable shop, manually calibrated on the production table SP-1470, then washed on tables with built-in baths and placed in trays. Potatoes, carrots, beets and onions for soups are washed and peeled in the vegetable shop. Potatoes are washed and peeled in a MOK-250 machine, additional cleaning is carried out on a special table. It is cut by machine type MPO-50-200 or manually, on a cutting board marked O.S., with chef's three knives of the same marking, put into trays of the hot shop and sent for heat treatment. Onions, beets, carrots after sorting, sizing and washing are cleaned on a special table with fume hoods, washed in the bathroom. Cut by machine type MRO-50-200 or manually on the production table SP-1470, use various boards marked “O.S. p / f ", with a rooted or medium knife of the chef's troika.

Cabbage after sorting. calibration, hand washing in the bathroom, cleaned and kept in saline solution to remove slugs, washed with water, folded into a dreshlak, for draining and cut by machine or manually on a machine of the MPO-50-200 type, manually - on a table, a cutting board using chef's three knives and a tray with the O.S. p / f ".

When processing vegetables, a significant amount of water is consumed, which, evaporating, increases humidity and lowers the air temperature in the room. Therefore, in the vegetable shop, it is necessary to have heaters to maintain the temperature at least 15 ° C. The workshop must have water taps for cold and hot water, as well as ladders for wastewater disposal.

Hot shop.

In the hot shop, hot first courses, second courses, side dishes, sauces are prepared and everything is done. technological operations on heat treatment of semi-finished products for the cold shop.

To prepare borscht, the broth can be boiled in electric cooking kettles of the KPE-100 type or in stove-top dishes marked “broth”. To remove the foam, use a slotted spoon, for filtering, a sieve and scoop. Borscht is cooked in the same container as the broth or in a similar container marked "1 bl.".

Vegetables are sautéed in a plate dish or a baking sheet by stirring with a metal spatula. Beet stewing is done in a saucepan. Borsch is brought to taste on an electric stove. The components are mixed and portioned with a draft measuring spoon (250 or 500), then the borscht is sent for distribution for sale.

Post-cleaning of potato tubers is done manually on special tables. The table can be designed for one, two or more jobs. In the center of the table there is a chute in which potatoes are placed for further cleaning.

Additional cleaning of root crops and potatoes is carried out special knives. Peeled potatoes are placed in a bath of water (preferably mobile). Depending on the purpose, peeled potatoes and root crops are sent for heat treatment as a whole or chopped. Cutting is carried out on special tables manually or by machines. Vegetable cutting machines can be installed in the hot shop.

On the line for cutting cabbage and greens, production tables and baths are installed. Cutting is done in a vegetable or hot shop.

The hot shop is the main one. It is located next to the hall. The blank shops adjoin the hot shop, cold shop, washing kitchen utensils, and when serving dishes from the stove - washing tableware.

Of the thermal equipment, stoves, cooking boilers, electric ovens, electric frying pans, electric fryers, boilers are installed.

The procedure for arranging equipment depends on the types of machines and apparatus used, the fuel used, the area and shape of the kitchen room and the location of the dispenser.

The stove is placed in the center of the hot shop to provide free access to it from all sides. It is advisable to place the slab perpendicular to the wall with windows, facing the outer wall.

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

For the preparation of first courses, pre-measured types of containers are used, intended for various products and semi-finished products (potatoes, cabbage, carrots, etc.).

On the desktop there should be: a table board, a knife and a slide, i.e. a metal rack with several sticks on which dishes with spices and seasonings are placed. The range of slides depends mainly on the type of enterprises. On the hill are usually stored prepared salted cucumbers, onions, root vegetables, chopped greens, tomato, bay leaf, peppercorns, salt, etc., sautéed with tomato

5. Economic part

Table 3 Calculation and calculation of the cost of the product

Product name	Quantity	Price for 1 kg (rub.)	Amount (rub.)
fresh cabbage
Potato
Parsley (root)
Bulb onions
Wheat flour
Sweet pepper
tomato puree
Direct costs
Indirect costs
Total cost of the dish

6. Safe work practices

6.1 Occupational safety

In order to avoid an accident at work, the cook is obliged to follow the instructions for labor protection.

Men and women, at least 18 years old, who have been trained in their specialty, are allowed to work as a cook.

At the workplace, the cook receives an initial briefing on labor safety and an internship takes place on the rules for operating the technical equipment assigned to him.

During work, the chef must pass:

Inspection of open body surfaces for diseases - daily;

Occupational safety training on existing equipment - every 2 years;

Re-testing the knowledge of safe labor methods and methods of performing work in the gas sector - annually;

Checking knowledge on electrical safety - annually;

Checking sanitary and hygienic knowledge - annually;

Periodic medical examination;

Repeated briefing on labor safety at the workplace once every 3 months;

The cook must be provided with sanitary clothing, footwear, sanitary supplies and personal protective equipment.

Safety requirements before starting work

The cook is obliged during work to wear the sanitary clothes due to him: the hair is pulled back under the headdress, the sleeves of the clothes are turned up to the elbow or fastened at the wrist. It is not recommended to stab sanitary clothing with needles and keep pins, glass and other breaking and sharp objects in pockets.

Before starting work, the cook must tidy up his workplace for safe work and check:

Serviceability and idling of equipment;

Availability and serviceability of fences;

Availability and serviceability of grounding;

Serviceability of other equipment used;

Make sure that the switches of the electric stoves and the oven are in the zero position;

Serviceability and operation of local exhaust ventilation.

If any malfunctions or malfunctions in the equipment are found, the cook must immediately notify the production manager or the administration of the enterprise and do not start work until they are eliminated.

Safety requirements during work:

To prevent the adverse effects of infrared radiation on the body, the cook must:

Fill the work surface with dishes as much as possible electric stoves, turn on the sections of electric stoves in a timely manner or switch them to a lower power:

Fill the working surface of electric stoves with dishes as much as possible, turn off sections of electric stoves in a timely manner or switch them to a lower power;

Do not allow the burners to turn on at maximum and medium power without loading;

Do not allow liquid to get on the heated burners of the stove, fill the cookware to no more than 80% of the volume;

Do not use stove-top boilers, pans, etc. kitchen utensils having a deformed bottom or edges, loosely fixed handles or without them;

remove the boiler with hot food from the stove without jerking, being careful, together, using dry towels or mittens, the boiler cover must be removed;

Control pressure and temperature in thermal devices within the limits specified in the operating instructions;

Monitor the presence of draft in the combustion chamber of gas-using equipment and the readings of pressure gauges during the operation of pressure equipment.

Safety requirements in emergency situations

If a malfunction is detected when working with mechanical, steam, electrical and gas equipment, as well as when a safety valve is triggered, soaring, water leakage, you must immediately turn off the equipment, inform the production manager or the administration of the enterprise.

It is not recommended to start work until the noticed problems are fixed.

Without the decision of the administration, it is not allowed to make any repairs to the equipment or repair the malfunction.

Safety requirements at the end of work

Before disconnecting from the electrical network, you must first turn off all electrical equipment, with the exception of emergency lighting and equipment operating in automatic mode.

After turning off the gas-using installations, remove the spanners from the plug valves.

When carrying out sanitization, do not cool the heated surface of stoves, pans and other heating equipment with water.

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