Technology for preparing the dish “Chopped zrazy” and the confectionery product “Curd cookies. Zrazy chopped meat, fish, chicken - delicious cutlets with filling

Routing

Chopped fish zrazy

Recipe No. 252

Zander

67

48

Som

59

48

Pike

74

48

Cod

56

48

Icy

61

48

Industrially prepared fillet

51

48

Wheat bread

14

14

Milk (or water)

19

19

Fish cutlet mass

80

For minced meat

Bulb onions

19

16/8**

Cooking fat

3

3

Mushrooms (options)

White fresh

14

11/8***

Fresh champignons

14

11/8***

dried

4

8***

Crackers

1

1

Ready minced meat

16

Crackers

5

5

Ready semi-finished product

99

Cooking fat

5

5

Ready-made zrazy

85

Garnish (recipes No. 331,334,335,338,339)

150

Table margarine

5

5

Sauce (recipes No. 364,383)

50

Exit:

290

*commercially cut fish (gutted and headless)

**mass of sautéed onions

***mass of boiled mushrooms

Cooking technology.

Fish cutlet mass (recipe No. 251) is formed into flat cakes 1 cm thick. Minced meat is placed in the middle, the edges of the flat cakes are connected, breaded in breadcrumbs, giving them an oval shape and fried.

Bring to readiness in the oven (4-5 minutes).

To prepare minced meat, boiled mushrooms are cut into slices, onions are finely chopped and sautéed, combined with mushrooms, salt and ground white pepper are added, then everything is mixed.

When serving, zrazy (2 pieces per serving) is poured over with melted margarine and garnished. The sauce is served separately or added to the zrazy.

Side dishes: boiled potatoes, fried potatoes, boiled vegetables with fat, vegetables stewed with fat.

Sauce: red main, tomato.

Routing

Red sauce (basic)

Collection of recipes for dishes and culinary products: a textbook for beginning vocational education / N.E. Kharchenko. – 3rd ed., ster.-M.: Publishing Center “Academy”, 2008.

Recipe No. 364

Cooking technology

Sliced ​​onions and carrots are sautéed with fat, tomato puree is added and sautéing continues for another 10-15 minutes.

Sifted wheat flour is sautéed at a temperature of 150-160, stirring occasionally in a stovetop dish or baking tray in an oven (in a layer of no more than 4 cm) until it turns light brown.

The flour sauté, cooled to 70-80, is diluted with warm broth in a ratio of 1:4, stirred thoroughly and added to the boiling brown broth, then vegetables sautéed with tomato puree are added and boiled at low boil for 45-60 minutes. At the end of baking, add salt, sugar, black peppercorns, and bay leaf. Strain the sauce, rub the boiled vegetables into it, and bring to a boil.

Basic red sauce is used to prepare derivative sauces. When using the sauce as an independent dish, it is seasoned with table margarine (30g).

Routing

Broth brown

Collection of recipes for dishes and culinary products: a textbook for beginning vocational education / N.E. Kharchenko. – 3rd ed., ster.-M.: Publishing Center “Academy”, 2008.

Recipe No. 362

Parsley (root)

Or celery (root)

16

18

12

12

Exit

1000

* bones of beef, lamb, veal, pork, poultry and game (grouse, grouse, partridge, wood grouse).

Cooking technology

Raw bones, washed and chopped into pieces 5-7 cm long, are fried on a baking sheet and in an oven at a temperature of 160-170 with the addition of carrots, parsley, onions, cut into pieces of arbitrary shape.

Lamb, veal, pork, poultry and game bones are fried for 30-40 minutes, beef bones for 1-1.5 hours, turning them over. When the bones turn a light brown color, stop frying and drain off the fat released from the bones.

The fried bones with baked roots and onions are placed in a cauldron, poured with hot water and cooked for 5-6 hours at a low simmer, periodically removing fat and foam.

To improve its quality, you can add meat juice obtained after frying meat products to the brown broth. To do this, pour a little meat broth or water onto the baking sheet on which the meat products were fried and boil for 2-3 minutes. The finished broth is filtered.

Routing

Mashed potatoes

Collection of recipes for dishes and culinary products: a textbook for beginning vocational education / N.E. Kharchenko. – 3rd ed., ster.-M.: Publishing Center “Academy”, 2008.

Recipe No. 333

Name of raw materials and products

Gross, g

Net, g

Potato

1140

855

Milk

158

150*

Table margarine or butter

Exit

1000

* mass of boiled milk. In the absence of milk, you can increase the amount of fat by 10 g

Cooking technology

Peeled potatoes are boiled in water with salt until tender, the water is drained, and the potatoes are dried. Boiled hot potatoes are rubbed through a mashing machine or through a sieve. The temperature of the mashed potatoes should not be lower than 80 degrees, otherwise the mashed potatoes will be viscous, which sharply worsens its taste and appearance. Add melted butter and boiled milk to the hot mashed potatoes, stirring continuously. The mixture is whipped until a homogeneous fluffy mass is obtained.

The puree is portioned, a pattern is applied to the surface, sprinkled with herbs or hard-boiled chopped eggs. Oil can be served separately.

GPOU
Anzhero-Sudzhensky
polytechnic college
PRESENTATION
completed by student of group No. 34
Nemykina Elena

Cooking technology for the “Chopped Zrazy” dish

A little bit of history
Zrazy is a dish related to
Slavic cuisine. Inventors
first there were the Italians.
Cutlets appeared in Russia
for the first time only in the time of Peter I.
In the course of further transformations
the cutlet got a lot
relatives - steaks,
fish cutlets, meatballs, meatballs, and
also zrazy.

Raw materials:

Pork
Bulb onions
Wheat bread
Crackers
Milk
Eggs
Animal fat
baked food
Parsley

Characteristics of raw materials:

Pork. Meat contains proteins. Main part
Meat proteins are complete proteins. Fat in meat
contains from 1.2 to 49.3%. Fat content depends on
type and fatness of animals. In pork – 49.3%. Fat
improves the taste of meat and increases its nutritional value. IN
culinary pork meat is used for cooking
natural cuts, cutlet mass, natural
semi-finished products.

Wheat bread.
Bread is a food product obtained by baking
dough loosened with sourdough or yeast. He
constitutes a significant part of the diet
human and is one of the main sources
carbohydrates and vegetable protein. Bread in cooking
used for making sandwiches, cutlet
masses for breading.

Milk
The exceptional importance of milk in nutrition
human being is explained by the fact that it contains everything
substances necessary for life: fats, proteins,
carbohydrates, mineral salts, vitamins C, A, D, E.
In cooking, milk is used for cooking
milk soups, drinks, mashed potatoes,
for preparing yeast dough, cutlet mass.

Bulb onions
Onions contain essential oil,
sugar, vitamins C, B1, B2, B6, PP and folic
acid, minerals, nitrogenous
substances. Onions are used in cooking
for preparing cold dishes and snacks, for
preparing soups, sauces, main courses, minced meats
and fillings.

Rendered food fat
Rendered animal fats contain 99.7%
fat, 0.3% water. Fats contain vitamins A, E,
cholesterol. In cooking, fat is used for
deep frying, for sautéing.

10.

Eggs
A chicken egg contains proteins, fats,
carbohydrates, minerals, water, vitamins
B, B2, RR. Energy value of 100g of product
157kl. In cooking, eggs are used for
preparing cold dishes and snacks, second
dishes, as a side dish for clear soups, for fillings.

11.

Crackers
Wheat bread crackers are used in
cooking for breading meat and fish
semi-finished products, for education on their
crispy crust surfaces and
preservation of liquid during heat treatment.

12.

Parsley
Parsley roots and leaves are rich in essential
oils, so they have a pleasant aroma;
in addition, they represent a certain
value and as a food product. Parsley
widely used in cooking, for pickling
and pickling.

13. Technology for preparing the dish “Chopped Zrazy”

The cutlet mass is formed into a flat cake 1 cm thick, on
put minced meat in the middle (chopped sautéed onions and greens,
chopped boiled eggs). After this, the edges of the cakes are connected,
breaded in breadcrumbs, giving them an oval flattened shape,
place on a baking sheet heated with fat, fry until
formation of a golden crust and bring to readiness in
oven.

14. Submission

Mashed potatoes are placed on a portioned dish,
next to it are zrazy (1-2 pieces per serving), add sauce.

15. Technological map for preparing the dish “Chopped zrazy”

Name: Chopped zrazy
Collection of recipes for dishes and culinary products: 2015
Layout: 6140
Yield:290g
№
1
Weight for 1 serving
Weight for 24 servings
Gross, g
Gross, g
Raw materials
Net, g
Net, g
Pork
103
76
2472
1824
Wheat bread
16
16
384
384
3
Milk or water
23
23
552
552
4
Cutlet mass
-
113
-
2712
5
Ground meat:
6
Bulb onions
62
52
1488
1248
2

16.

5
Animal fat
7
7
168
168
-
26
-
624
baked food
Sautéed mass
Luke
6
Eggs
1\4 pcs
10
6 pcs
240
7
Parsley (greens)
5
4
120
96
-
40
-
960
12
12
288
288
Mass p\f
-
165
-
3960
Animal fat
6
6
144
144
-
140
-
3360
Weight of minced meat
8
9
Crackers
baked food
Mass of fried
immediately
10
Garnish No. 694
-
100
-
2400
11
Sauce No. 759
-
50
-
1200

17. Quality requirements

The surface is immediately smooth, without cracks or tears,
has a golden brown crust, breaded with a thin layer.

moderately salty without the taste of bread. Sauce medium
thick, sweet and sour. Sauce color is brown
shine. Mashed potatoes of uniform consistency,
without lumps, white, fluffy, moderately salty.

18. Characteristics of the hot shop

Heat treatment is carried out in the hot shop
products
And
semi-finished products,
boil
broths,
prepare soups, sauces, side dishes, main courses,
bake flour culinary products - pies,
pies, and also perform heat treatment
products for cold and sweet dishes. To the hot shop
send semi-finished products from all procurement shops
catering establishments.

19. Tools and equipment:

The hot shop uses a variety of
tools, equipment, devices.

20. Culling of the “Chopped Zrazy” dish

The rejection of this dish is checked as follows:
way:
The “Chopped Zrazy” dish is rated “excellent” if
the surface is immediately smooth, without cracks or breaks, has
golden brown crust, breaded with a thin layer.
The consistency is immediately soft, juicy, homogeneous. Taste in
moderately salty without the taste of bread.

21.

The dish is rated “good”
“Chopped zrazy” if
the surface immediately has
small cracks, taste slightly
undersalted.

22.

A “satisfactory” rating is given

have partial burning,
undersalting, shallow cracks,
violation of form.

23.

An “unsatisfactory” rating is given
dish “Chopped zrazy” if zrazy
have foreign odors and tastes,
inappropriate consistency
strong salting.

24. Presentation of the flour confectionery product “Curd Cookies”

25. Raw materials:

Wheat flour
Margarine
Sugar
Eggs
Cottage cheese
Baking soda
Vanillin

26. The history of cookies

Cookies became the ideal food during a time when
people began to actively travel and discover
themselves new lands because they stayed fresh
During a long time.
As technology improves, significantly
The range of sweet and savory biscuits has expanded.
From the beginning of the 16th century in Russia they began to bake cookies with
adding cottage cheese.

27. Characteristics of raw materials for the preparation of flour confectionery product “Curd Cookies”

Flour
Flour contains up to 70% starch. When kneading dough, starch
swells and gelatinizes during baking. An important indicator
technological properties of flour is its gas-forming
ability. The quality of flour depends on the quality of gluten. From
the quantity and quality of gluten depends on the technological regime
preparing dough and confectionery products. For cooking
shortcrust pastry use flour with a small content
gluten

28.

Sugar
In cooking, sugar is used for
baking (especially
confectionery), drinks, salads and
dairy products. The calorie content of sugar is very
high – 399 kcal per 100 grams. floury
granulated sugar adds to confectionery products
taste, increases their calorie content, changes
test structure.

29.

Egg
The composition of a chicken egg includes proteins, fats
, carbohydrates, minerals, water, vitamins
groups B, PP, etc., it is high-calorie
product widely used in
preparation of confectionery products, improves
taste and gives porosity to products.

30.

Margarine
Margarine contains refined
vegetable and animal oils and fats,
vitamin A, natural flavors and
dyes. In the confectionery industry
margarines are used to make
creams and various types of dough.

31.

Baking soda
As a source of carbon dioxide when
In yeast-free baking, soda is used for
production of confectionery products (for example,
various types of bread and muffins). Calorie content
baking soda is 1 kcal per 100 grams
powder. Soda when adding acid or when
When heated, it releases carbon dioxide, which
helps to loosen the dough.

32.

Cottage cheese
Cottage cheese is made from raw
pasteurized milk - whole or
low-fat - by ripening
lactic acid bacteria. In the confectionery
production is used for cooking
fillings. Store at a temperature of 4...8C no more
36h.

33.

Vanillin
Vanillin is a flavoring agent, flavor enhancer and
aroma.
Vanillin is widely used in cooking for
bakery and confectionery products
products.

34. Equipment

The confectionery shop uses the most
various equipment.

35. Technological map of flour confectionery product “Curd cookies”

Name: “Curd cookies.”
Collection of recipes for flour confectionery products. 2015
Yield: 1000 g
№
Raw materials
Weight per 1 kg
Weight at 4 kg
Gross, g Net, g
Gross, g Net, g
1
Cottage cheese
430
430
1720
6880
2
Sugar
215
215
860
3440
3
Wheat flour
315
305
1260
5040
4
Chicken egg
3 pcs.
110
11/piece
440
5
Margarine
285
285
1140
4560
6
Baking soda
2
2
8
32
7
Vanillin
3
3
12
48
8
Sugar for sprinkling
50
50
200
800

36.

TECHNOLOGY FOR PREPARING FLOUR
CONFECTIONERY "COOKIES"
COOK"
Knead the shortbread dough with the addition
pureed cottage cheese. The finished dough is rolled out into
layer 5 mm thick, sprinkle with granulated sugar. Cut out cookies of different shapes
using notches or a knife. Bake at
temperature 220-230C.

37. Technological requirements

The cookies have the correct shape, the edges are even,
when pressed they crumble, the surface is smooth,
without cracks, sprinkled with sugar, light brown color. The crumb is crumbly, not crumbly,
well baked. Humidity 5.5%.

38. Rejection of flour confectionery product “Curd cookies”

An “excellent” rating is given to a flour confectionery
product “Curd cookies” if the cookies
has the correct shape, smooth edges, with
crumble under pressure, the surface is smooth, without
cracked, sprinkled with sugar, light brown color. The crumb is crumbly, not
crumbly, well baked.

39.

Flour products are rated “good”
confectionery product "Cookies"
curd" if the surface of the cookie
has small cracks.

40.

A “satisfactory” rating is given to flour

if the cookies are partially burnt,
shallow cracks, loss of shape.

41.

Flour products are rated “unsatisfactory”
confectionery product “Curd cookies”
if the cookies have foreign odors and tastes,
inappropriate consistency, strong
burntness.

42. Characteristics of the confectionery shop.

The confectionery shop at the enterprise operates
on one's own.
Production of flour confectionery and culinary products
products are highly profitable.
Confectionery shops are classified according to two criteria:
range of products and
workshop productivity.
The main requirement for products
confectionery shop, is the high quality of products.

43. Sanitary requirements for production premises.

In accordance with sanitary and hygienic requirements
the layout of the premises should provide
sequence and flow of technological processes,
as well as the shortest route for the passage of raw materials from the moment they are
receipt before the release of finished products.
The vegetable shop is located closer to the vegetable warehouse or
lift, thereby eliminating contamination
production premises. They organize in the workshop
independent vegetable processing lines.

44. Sanitary requirements for personal hygiene of cooks and pastry chefs.

Personal hygiene rules include a number of
hygienic requirements for body maintenance,
hands, oral cavity, sanitary clothing,
sanitary regime of enterprises,
medical examination
catering workers.
Recommended daily before work
take a hygienic shower with
using hygiene products.
Sanitary clothing for cooks and pastry chefs
protects food products from contamination,
which may get into their bodies or personal
workers' clothes during the preparation process

Introduction…………………………………………………………………………………………

1. Technological part

1.1Technology for preparing the “chopped zrazy” dish…………………...4

1.2 brief description of the raw materials used……………………………6

1.3 Requirements for the quality of the finished dish………………………………...8

1.4 Technological map of preparation……………………………………9

1.5 Technological scheme of preparation………………………………….12

1.6 Registration and release……………………………………………………..15

2. Organizational and technological part

2.1Organization of production workshops………………………16

2.2 Occupational health and safety rules…………………………21

2.3Rules of personal hygiene…………………………………………………23

2.4 Sanitary requirements for equipment and supplies………………...25

2.5 Sanitary requirements for heat treatment of products……………..27

3. Conclusion………………………………………………………………………………29

List of references………………………………………………………30

Introduction

Russia... The largest country in the world in terms of territory, diverse in its topography, natural resources and the peoples inhabiting it, their culture, folklore and traditions. Each nation has its own language, customs, unique songs, dances and fairy tales. Each country has its own favorite dishes, special traditions of feasting and cooking.

At the beginning of the century, the Russian people’s concept of home cooking was much broader than it is now: it included baking bread, brewing beer and kvass, preparing cheeses, vinegar, jam, pastilles, producing sausages, and smoking meat products and fish. The kitchen in the house was well equipped: a Russian stove, cauldrons, frying pans, copper and pottery pots, tagans, grates for frying over the fire, chumichki, iron graters, mortars, sieves and sieves, small strainers for straining drinks. The tableware was also quite varied.

When serving, it was imperative to ensure that “the vessel it was served in was clean, and the bottom was wiped clean,” “and the food and drink were clean, without mold or burnt marks.” When food was placed on the table, it was not allowed to cough, blow your nose, or spit. Cooks and everyone working in the kitchen were required to wear clean clothes. It was recommended to store the dishes upside down or covered. It was considered the height of tactlessness to say at the table “everything is rotten, or sour, or fresh, salty, and bitter, musty, overcooked, or whatever blasphemy you lay down.”

Dishes from offal were prepared in large quantities. Russians, especially ordinary people, loved them very much and called them “amusement in the table.” Dishes made from offal (now completely forgotten) include lamb lung, into which eggs mixed with milk and flour were blown through the throat and bronchi. Then they fried and cut into pieces. But the omentums and rennets were stuffed with porridge, chopped liver.

“Usochka” was also widespread - a semi-liquid dish of lamb brisket with turnips and other vegetables (something reminiscent of a modern stew). The mention of herring, pike-perch, sterlet, and stellate sturgeon porridge (or porridge) is interesting. They prepared them like this: cut the fish into pieces, boil it, then add the grain and cook everything until tender.

In Russian cuisine we also observe the presence of ancient dishes that appeared at the dawn of mankind, when agriculture appeared along with hunting and fishing.

We are gradually forgetting about the wonderful Russian traditions and culinary recipes of our ancestors. I think that for everyone, in all respects, everything that is native Russian is healthier and more useful, what we are accustomed to, what we have become accustomed to, what is learned from experience, passed on from fathers to children and is determined by the locality of our existence and way of life. After all, we are in many ways “programmed” for traditional cuisine. Refusal of it would bring harm to both us and the coming generation; Nature reacts very sensitively to such disruptions. Delicious, appetizing food strengthens a person better than any medicine.

When writing the work, I specially selected the best forgotten recipes of ancient Russian dishes.

But in no case should we forget our original Russian dishes. With the advent of the so-called “FAST FOOD” into our everyday life, we do not think about why such food is dangerous. And it causes many diseases (gastritis, ulcers, and others). For a long time, Russian national cuisine has enjoyed well-deserved popularity throughout the world. Many Russian dishes are used in international restaurant cuisine, for example, such as cabbage soup, pancakes, ukha, jelly, pies. And native Russian products, such as red fish caviar, buckwheat, rye flour, have found worthy use in the cuisine of many countries.

Technology for preparing the “chopped zrazy” dish

Products made from minced meat are prepared fried. They are fried immediately before serving, as the taste and consistency of the products deteriorate during storage. Minced meat products are fried on both sides until a crispy crust forms, then cooked in the oven. Losses during frying of the product are 30%.

The main raw material for the production of minced semi-finished products is cutlet meat. It is ground in a meat grinder or cutter. Natural semi-finished products and semi-finished products with the addition of bread and other ingredients are prepared from minced meat (beef, lamb, pork). Pieces of cutlet meat (for beef - the flesh of the neck, flank, trimmings, trimmings from carcasses of the 1st fatness category; for lamb - the flesh of the neck and trimmings; for pork - trimmings) must be cleaned of tendons and coarse connective tissue. To improve the taste and juiciness of the finished products, raw fat (5-20% of the meat weight) is included in the composition of lean cutlet meat. Pork cutlet meat is allowed to contain no more than 30% fatty tissue and no more than 5% connective tissue. In cutlet meat made from beef, lamb, and veal, the content of both fat and connective tissue should not exceed 10%.

To prepare the minced mass, the meat is cut into pieces, combined with raw lard and crushed in a meat grinder and cutter. Water (8-12% of the mass of meat), salt, pepper are added to the prepared mass, mixed thoroughly and the semi-finished products are shaped, obtaining semi-finished minced meat products. For 1 kg of chopped mass (net weight) take: meat - 800 g, pork lard - 120 g, water or milk - 70 g. Semi-finished products can be unbreaded or breaded.

To prepare the cutlet mass, use: beef - neck, flank and trimmings; pork - trimmings that are obtained when cutting carcasses, and less often lamb - neck flesh, trimmings. It is better to use meat from well-fed animals with a fat content of up to 10%, while the cutlet mass is of good quality. If the meat is not fatty, then add bacon or lard - 5-10%.

The meat is cleaned of tendons, bruises, and coarse connective tissue, cut into pieces and passed through a meat grinder. Stale wheat bread made from flour of at least 1st grade is soaked in milk or water. The chopped meat is combined with soaked bread, salt and ground pepper are added, mixed well, passed through a meat grinder and beaten. At the same time, the mass is enriched with air, becomes more homogeneous and the products turn out fluffy. However, it is not recommended to beat for a long time, as the fat is separated and the products turn out less juicy and tasty.

1.1 Recipe and cooking technology immediately chopped with boiled potatoes and red main sauce……………………………..…...4

1.2 Commodity characteristics of the products used

for preparing chopped zraz with boiled potatoes and red main sauce ……………………………………………………………..….7

1.3 Technological scheme for preparing freshly chopped potatoes with boiled potatoes and red sauce……………………………10

1.4 Calculation of dishes………………………………….…………..…….13

1.5 Assortment of minced meat dishes……………………............15

2. Equipment used for preparing fresh chopped potatoes with boiled potatoes and red sauce…………….…….20

3. Organization of the workplace during preparation immediately chopped with boiled potatoes and red sauce………………….…22

4. Safety precautions when preparing a dish……………..…….25

5. Sanitation and hygiene when preparing food ..................................... 27

Conclusion………………………………………………………………………………….29

Bibliography……………………………………………………..30

Introduction

Meat occupies one of the most important places in our diet. The nutritional value of this healthy product is determined primarily by the fact that it is a carrier of animal protein and fat.

Meat proteins include complete and incomplete proteins. The main part consists of complete proteins. The carcasses of cattle and sheep contain 75-85 percent of them, and the carcasses of pigs contain 90 percent. Complete meat proteins contain all amino acids, some of which are not synthesized by the human body. Thus, the main muscle protein, myosin, which makes up about 50 percent, and actin, which makes up 12-15 percent of all muscle tissue proteins, together contain all the amino acids. Essential amino acids of meat (valine, tryptophan, leucine, isoleucine, arginine, histidine, threonine, methionine, cystine, phenylalanine, tyrosine) perform essential functions in the human body. They are necessary for the normal functioning of the nervous system, promote the growth of a young body, and stimulate metabolism. The content of complete proteins in meat is determined by the amount of tryptophan, and the content of incomplete proteins is determined by the amount of hydroxyproline. This is a fairly reliable indicator of the concentration of connective tissue and the hardness of meat.

Meat proteins are highly digestible and are digested slowly, so meat dishes create a feeling of fullness longer than fish, dairy, and especially vegetable dishes.

1.1 Recipe and technology for preparing freshly chopped potatoes with boiled potatoes and red sauce

Recipe No. 614. Chopped zrazy

"Table 1"

Name	Gross	Net
Cutlet meat (beef)	52	38
Wheat bread	8	8
Milk or water	11	11
Ground meat:
Bulb onions	31	26
Vegetable oil	4	4
Crackers	6	6
Eggs	1/8pcs	5
Exit:		270

Preparation:

I shape the cutlet mass into a flat cake 1 cm thick, in the middle of which I put minced meat (chopped sautéed onions and herbs, chopped boiled eggs). After this, I join the edges of the flatbreads, bread them in breadcrumbs, giving them an oval-flattened shape, and fry them. I serve it with a side dish and sauce, 1-2 pieces per serving.

"Table 2"

Preparation:

I put the peeled potato tubers in a bowl, pour in hot water so that it covers the potatoes by 1-1.5 cm, add salt, cover with a lid, bring to a boil and cook at a low simmer until tender. Then I drain the broth and dry the potatoes; to do this, close the dish with a lid and leave for 2-3 minutes.

"Table 3"

Name	Gross	Net
Broth brown	---	1000
Vegetable oil	20	20
Wheat flour	50	50
Tomato puree	100	100
Carrot	100	80
Bulb onions	24	20
Sugar	15	15
Exit		1000

Preparation:

I made brown broth from roasted bones, strain it, pour out ¼ of the broth and cool it. I prepare dry red sauté, cool to a temperature of 40-50C, combine with chilled broth until smooth, strain. I finely chop the carrots, onions, and parsley, sauté for 5-10 minutes, add tomato puree and sauté again. I bring the remaining ¾ of the brown broth to a boil, pour the diluted sauté into it, bring to a boil, add the sauteed vegetables and cook for about 1 hour at a low boil. 10 minutes before the end of cooking, add salt, sugar, and spices to the sauce. Then I filter through a sieve and wipe the boiled vegetables, and bring to a boil again.

1.2 Commodity characteristics of the products used

for preparing chopped zrazy with boiled potatoes and preparing them for production

Wheat flour– flour contains no more than 2% fat. The fat content of low grade flour is higher, since it contains the germ of the grain, where the fat is mainly concentrated. Flour contains minerals (potassium, calcium, magnesium, etc.), fiber, which is more abundant in low grades, and vitamins B1, B2, PP, E. Higher grades of flour contain few vitamins.

Vegetable oil - The nutritional value of vegetable oils is due to their high fat content, their high degree of absorption, as well as the content of biologically valuable substances for the human body - unsaturated fatty acids, phosphatides, fat-soluble vitamins.

Bulb onions– contains a lot of sugar (4-10%), nitrogenous substances

(3%) and vitamin C. It contains essential oils and glucosides.

Carrot – among root vegetables, table carrots stand out

substances, mineral salts, vitamins C, B, carotene.

Potato – it is widely used as a food product, livestock feed, and also for technical processing. The high starch content, the presence of proteins and other substances determine the nutritional value of potatoes and their calorie content, which is 3-5 times higher than the calorie content of vegetables.

Sugar – C.is a white crystalline powder produced from sugar cane and sugar beets. It is a disaccharide, sucrose, which contains 98% sugar and 2% moisture. Sugar is very hydroscopic (it absorbs moisture well) and is highly soluble in water. The sugar is sifted before use. Store in a dry, ventilated area at a relative air humidity of no higher than 70%, otherwise it becomes damp, becomes sticky and forms lumps, at t 18

Ground beef - the main source of protein in human nutrition. Meat proteins are close in composition to the protein of the human body. In addition, meat contains a significant amount of fat, as well as minerals (salts of potassium, sodium, calcium, magnesium, iron, phosphorus), vitamins B, PP and vitamin D.

Wheat bread – produce simple, rich and improved. Simple bread includes bread made from wheat flour, premium, 1st and 2nd grade.

Milk is a valuable food product. Milk contains more than 100 substances necessary for the body: proteins, fats, carbohydrates, minerals, vitamins, enzymes, immune bodies, etc.

Eggs A- they are a valuable food product, easily absorbed by the human body (98%). The egg contains approximately 12.5% ​​protein, 12.8% fat, 1% carbohydrates, 74% water, 0.8% minerals (calcium, phosphorus, iron) and vitamins A, B, D, E.

Butter – high-calorie fat dairy product. The oil has good digestibility and high taste qualities. Oil digestibility is 95-98%. The butter contains: milk fat (from 61 to 82.5%), which has a special composition of fatty acids and a low melting point (+28-35°C). The oil contains vitamins A, E, D and group B. Summer oil is yellow in color and contains more vitamin A. The raw materials for producing butter are cream or milk. The butter is obtained by churning cream, which is pasteurized, cooled to preserve the aroma of the cream and kept at a temperature of 4°C for several hours. During the aging process, the fat globules harden, the protein swells and the viscosity of the cream increases.

1. 
   Technological diagram for preparing chopped zrazy with boiled potatoes

I shape the cutlet mass into a flat cake.

I put minced meat in the middle.

I join the edges of the flatbreads and bread them in breadcrumbs.

I give them an oval-flattened shape and fry them.

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

1. 
   Technological diagram for preparing boiled potatoes

I put the peeled potatoes in a bowl and fill them with hot water.

I add salt, close the lid, bring to a boil and cook until tender.

Then I drain the broth and dry the potatoes

1. 
   Technological diagram for preparing red main sauce

I made brown broth from roasted bones, strain, pour out ¼ of the broth and cool

I prepare dry red sauté, cool, combine with broth, strain

Finely chop the carrots, onion, parsley, sauté for 5-10 minutes, add tomato puree and sauté again

Bring the remaining ¾ of the broth to a boil, pour in the diluted sauté, bring to a boil, add the sautéed vegetables and cook for about 1 hour.

Add salt, sugar, spices

Then I filter through a sieve and wipe the boiled vegetables, and bring to a boil again.

1. 
   Calculation of chopped zrazy with boiled potatoes and red sauce

Recipe No. 614. Chopped zrazy

"Table4"

№	Product name	Norm for 1 serving	Price 1 kg	total amount
1	Wheat bread	0,008	18-00	0-14
2	Ground beef	0,052	160-00	8-32
3	Vegetable oil	0,004	36-00	0-14
4	Milk or water	0,011	36-00	0-40
5	Crackers	0.006	12-00	0-07
6	Onion	0.031	14-00	0-43
7	Eggs	0.005	39-00	0-20
	Garnish No. 692.			6.82
	Sauce No. 757			3.96
	total cost			20.48
	Markup 56%			11.47
	Cost of the dish			31.95

Recipe No. 692. Boiled potatoes.

"Table 5"

Recipe No. 757. Main red sauce.

"Table 6"

№	Product name	Norm for 1 serving	Price 1 kg	total amount
1	Vegetable oil	0,020	36-00	0-72
2	Wheat flour	0,050	42-00	2-10
3	Tomato puree	0.010	20-00	0-20
4	Onion	0.024	14-00	0-34
5	Carrot	0.010	15-00	0-15
6	Sugar	0.015	30-00	0-45
	total cost			3.96

1.5 Assortment of minced meat dishes

1. " Minced meat cutlets »

Ingredients:

Pork (lean) - 800 g, chicken egg - 2 pcs, flour - 2 tbsp. l., salt to taste, allspice, nutmeg, coriander, mayonnaise - 5 tbsp. l., vegetable oil (for frying)

Preparation:

1. Thaw a piece of pork (not in the microwave!!!) for about an hour. Cut it into cubes, approximately 5x5 - 7x7 mm in size.

2.Add salt and spices.

3.Then add mayonnaise, it is better if it is mayonnaise with lemon juice rather than vinegar.

4.Mix everything thoroughly and leave for several hours. It's best overnight, but I made it this morning to fry for dinner.

5.Before frying, beat in the eggs and add flour for binding.

6.Heat the vegetable oil in a frying pan and spread our mixture in the form of pancakes, slightly flattening them with a spoon. Fry on both sides until well browned.

2. "Chebureki with minced meat and cabbage"

Ingredients:

Dumpling dough - 600 g, veal - 400 g, white cabbage - 1 piece, carrots - 3 pieces, garlic - 5 teeth, seasoning (dry garlic) - 1 handful, vegetable oil for frying - 50 g, basil (dry) - 1 handful, parsley (dried) - 1 handful, dill (dry) - 1 handful, mixture of peppers (ground) - 1 handful, salt - 1 handful, sour cream - 2 tbsp. l., ketchup (or tomato paste) - 3 tbsp. l.

Preparation:

1.Cut the cabbage and carrots into thin strips, finely chop the garlic, cut the meat into slices, then into thin strips.
2.Put everything in a frying pan (do not pour oil), pour in a little water. First the cabbage, then the garlic, then the meat and put it on high heat. After 20 minutes, add salt and pepper, add dried herbs and garlic, and simmer further. Add water if necessary to prevent it from burning.

3.After 30 minutes, add 2 tablespoons of sour cream and ketchup (tomato paste) by eye, simmer for another ten minutes and this is what you get. Transfer to another bowl and cool.

4.While the filling is cooling, roll out the dough.

5.When the filling has cooled, put it on the dough, sparingly, and make a cheburek.

6.Then pour oil into the frying pan, not a lot, about 2 ml.

7. Without waiting for the oil to start bubbling, place the pasties in the frying pan. When the cheburek is browned on one side, turn it over and cover with a lid.

1. 
   "Lula-kebab"

Ingredients:

minced lamb - 500 g, fat tail fat - 30 g, onion - 1 piece, ground black pepper and salt to taste

Preparation:

1. Wash the lamb, dry it and cut it into pieces. Together with fat tail fat and onions, pass the meat through a meat grinder several times.

2. Season the meat with salt and pepper to taste, knead the minced meat for about 10 minutes and form into a ball. To prevent the lula kebab from falling apart on the skewers, the minced meat must be beaten well. To do this, you need to lift the minced meat with your hands and then sharply throw it into a bowl or onto a work surface. When there are no cracks in the minced meat, it is ready. It is good to keep the minced meat in the refrigerator for an hour so that the meat stays on the skewers better.

3. Divide the minced meat into parts and form them into sausages, depending on the length of the skewers or wooden skewers.

4. Thread the resulting sausages onto skewers or skewers and place on a baking sheet. Bake lula kebab in the oven at 250 degrees, turning occasionally, for about 20 minutes. Lula kebab can be served on or without skewers with vegetables and herbs. You can additionally sprinkle chopped onions on top.

2.Equipment used for preparing fresh chopped potatoes with boiled potatoes and red sauce

Meat shop with all equipmentfor processing meat should be located in one area, divided into several rooms or departments, in each of which a number of activities are carried out that are part of the production process of preparing the final meat product. In high-power production, the following premises are allocated; 1) defrosting chamber; 2) department for cleaning and washing meat carcasses; 3) the meat department itself; 4) a compartment with a cooling chamber for semi-finished products; 5) warehouse space for containers; 6) bone processing department; 7) washing of available equipment; 8) office of the workshop manager.

The vegetable shop carries out the primary processing of vegetables and the production of semi-finished vegetable products. Vegetable processing consists of sorting (sorting), washing, peeling, post-cleaning, washing and slicing. Mechanical equipment is used for peeling potatoes, root vegetables and slicing vegetables.

Workplaces are provided in the workshop for processing certain types of vegetables. All vegetable processing operations are mechanized as much as possible. For washing and peeling vegetables, batch potato peeling machines with a capacity of 125, 250 and 400 kg/h are used; for slicing - vegetable cutting machines with a capacity of 50-200, 400-1000 kg/h, or a universal drive.

To transport raw materials and vegetable semi-finished products, trolleys or mobile tubs and racks are used. Significant time expenditures for vegetable shop cooks are associated with manual operations: post-cleaning of potatoes and root vegetables; peeling onions, sorting herbs, etc. To perform this, specialized tables are installed at workplaces. The table covers have recesses for processed vegetables and a hole for dumping waste into installed containers. Baths are installed for washing vegetables.

Floor and tabletop electromechanical equipment is installed in the vegetable shop. The range of electromechanical equipment includes vegetable cutters, cutters, kitchen processors, vegetable peelers, universal kitchen drives, apparatus for washing and drying vegetables, as well as hand mixers, slicers and planetary mixers.

3.Organization of the workplace when preparing fresh chopped potatoes with boiled potatoes and red sauce

Vegetables are an essential component of the diet and should be eaten daily. They have excellent taste, and their biological value is determined by the content of carbohydrates, mineral elements, nitrogenous and phenolic substances. But vegetables are extremely important as a source of vitamins, which strengthen the body’s protective functions and allow it to resist various diseases.

The premises of the vegetable shop must be provided with both natural and artificial lighting, water supply, sewerage and a ventilation system. Special requirements are imposed on the floor, which, in order to avoid injuries at work, should not be slippery.

The sequence of technological operations in the vegetable shop:

• 
  washing;
• 
  cleaning;
• 
  cleaning;
• 
  slicing;
• 
  packaging and transportation.

Vegetable cutting can be done either manually or by machine. Manual cutting is carried out on production tables equipped with marked cutting boards, knives and functional containers. Manual cutting of vegetables is a labor-intensive, inefficient process with low labor productivity. Manual labor is indispensable when cutting vegetables into shapes is required. Vegetable cutters are capable of cutting vegetables of any geometric shape: into strips, circles, cubes, cubes, slices, etc. They provide fast and high-quality cutting of any vegetables, which significantly reduces production costs for the production of semi-finished products. A wide range of modern vegetable cutters allows you to fully satisfy the production needs of any food enterprise.

The meat shop of a public catering enterprise is one or more adjacent production premises in which the processing of raw meat and the production of semi-finished products is carried out. It is advisable to locate the meat shop on the ground floor near refrigerated or freezer chambers in which the necessary supply of raw meat is stored. The meat shop must have water supply, sewerage, ventilation system, natural and artificial lighting. Raw meat received by catering establishments is stored in refrigerated chambers in a suspended state so that parts of the carcasses do not come into contact with each other or with the walls of the chamber. Large-piece semi-finished products are stored in functional containers. Air humidity in the refrigerator compartment should be maintained within 85-90%.

4.Safety precautions when cooking

The most important measure aimed at preventing accidents is mandatory production training. At POP, various types of electrical equipment are used for preparing and dispensing food, which requires workers to have a good knowledge of the basics of electrical safety. To avoid accidents, food department workers must study the rules for operating thermal and mechanical equipment and receive practical instruction from the production manager. Accidents can occur due to the fault of the administration of institutions due to malfunction of the equipment being operated, violation of sanitation and hygiene rules due to the fault of an employee who does not comply with labor safety rules.

Thus, failure to operate electrical equipment can result in serious injury. Rubber mats should be placed in front of switches and machines and posters or signs should be hung: “Do not touch - lethal!”

Do not overload the machine chamber with food or push meat into the meat grinder. When working on a universal drive, you can remove and install replacement machines only with the electric motor turned off after the machine has completely stopped, and control the heating of the machine (do not allow it to exceed 60 0 C). Thermal equipment is used in catering units using fire, gas and electric heating. Each type of fuel requires special precautions and compliance with its own safety regulations. However, it is necessary to adhere to general labor protection rules. You cannot work on heating equipment with faulty fittings. The pressure gauge dial must have a red line marking the maximum operating pressure. the safety valve and purge valve should be checked daily, the pressure gauge – once every 6 months. Each device must have a safety instruction posted.

After finishing work, it is necessary to carry out sanitary cleaning with a 2% solution of soda ash and rinse with hot water.

5. Sanitation and hygiene when preparing food

Personal hygiene is a series of sanitary rules that food service workers must follow. Practicing good personal hygiene is important in preventing food contamination by microbes, which can cause contagious diseases and food poisoning in consumers. Personal hygiene of workers improves the culture of customer service and serves as an important indicator of the overall culture of a public catering enterprise.

The rules of personal hygiene provide for a number of hygienic requirements for the maintenance of the body, hands, oral cavity, sanitary clothing, the sanitary regime of the enterprise, and medical examination of catering workers.

Keeping the body clean is an important hygienic requirement. Participates in the respiratory process and the release of metabolic products. Contaminated by sweat, secretion of sebum, dust and microbes, the skin functions poorly, worsening a person’s well-being. In addition, dirt can cause pustular diseases and microbial contamination of the treated skin.

Therefore, all POP workers, especially cooks, confectioners, and waiters, must keep their bodies clean. It is recommended to take a hygienic shower every day before work using soap and a washcloth, or immediately before work to thoroughly wash your hands up to the elbows.

The appearance of the hands of food service workers must meet the following requirements: short-cut nails, no varnish, clean subungual space. Jewelry and watches are prohibited. Waiters, in addition, must have well-groomed nails and regularly get a professional manicure. Cooks' crayfish may contain pathogenic microbes (salmonella, dysentery bacilli) and worm eggs. Therefore, hands should be washed and disinfected before starting work, after visiting the toilet, and when moving from processing raw materials to processing finished food.

The cook's sanitary clothing set includes: a jacket or robe, a cap or gauze scarf, an apron, a towel, a scarf for wiping sweat, trousers or a skirt, special shoes. The headdress must completely cover the hair.

Persons entering work at the POP and those already employed are required to undergo the following medical examinations and examinations: examination by a dermatovenereologist - 2 times a year, examination for tuberculosis - 1 time a year, blood test for syphilis (Rv) - 1 time a year, smears for gonorrhea - 2 times a year, tests for bacterial carriage of intestinal pathogens, serological examination for typhoid fever - at least 1 time a year.

Conclusion

Food - one of the main foundations of human health, productivity, cheerfulness and longevity. But this can only be achieved with proper nutrition, with the timely supply of the body with all the various substances it needs in the right quantity.

Meat is the main source of complete food proteins, which contain all essential amino acids, balanced in the most favorable ratios. All macro- and microelements, vitamins tone the body and stimulate intestinal function.

Bibliography

1. Anfimova N.A. Cooking "Confectioner" M.: Professional education. 2000

2. Guseva L.G. Thermal and electrical equipment for catering establishments. M.: Economics. 1999

3. Ermakova V.I. Basics of cooking M.: Education. 1998

4. Ivanova R.V. Trade and technological equipment. M.: Economics. 1999

5. A book about tasty and healthy food. M.: Food Industry, 1965.

6. Kovalev N. AND. Russian cooking. M.: Economics, 1972.

7. Mityukov A. D. Food culture. Mn. Urajai, 1986.

8. Collection of recipes for dishes, culinary and confectionery products for catering establishments. M.: Gostorgizdat, 1955.