Name of products, dishes

Organoleptic evaluation, including assessment of the degree of readiness of the product

Permission to implement (time)

Responsible executor (F., I., O., position)

FULL NAME. the person who performed the marriage

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Description of the presentation Cold dishes and snacks Meaning, classification of cold dishes by slides

Meaning, classification of cold dishes and snacks Cold dishes are usually served at the beginning of a meal. In this case, they are called snacks, they complement the composition of the main dishes, decorate the table, satisfy hunger, stimulate appetite and complement nutritional value rations. Cold dishes differ from appetizers in that they are served with a side dish, they are more satisfying (roast beef, stuffed fish). Cold snacks have a smaller yield, they are served without a side dish (caviar, sprats), or with a small amount of it (herring, sprat with onions)

Snacks can also be served hot (hot appetizers). According to the technology of preparation, hot appetizers are similar to the preparation of main hot dishes, but the taste of appetizers is spicier and they are served without garnish in portioned frying pans, cocotte makers. Hot snacks are included in the menu after cold ones.

Cold dishes, including meat, poultry, fish, eggs, legumes, nuts, are rich in protein and contain some fat, as well as a number of important vitamins and minerals. Legumes enrich dishes with vitamin BB 1, calcium and iron salts. Dishes from the liver, fish roe, herring are rich in vitamin A. Some cold dishes are prepared from raw vegetables and fruits, so that vitamins and other valuable substances are well preserved in them.

Classification of cold dishes and snacks Sandwiches Salads, vinaigrettes Dishes and snacks from vegetables and mushrooms Snacks from eggs Dishes and snacks from meat and poultry Dishes and snacks from fish and seafood

The preparation of cold dishes and snacks does not involve heat treatment; therefore, special attention is paid to strict adherence to sanitary rules during preparation and storage. In the summer, it is forbidden to cook: jellied meat, fish, jellies, pates.

SANDWICHES Sandwiches are a snack placed on bread. They are served as an independent dish, as an appetizer before lunch or dinner, with tea or coffee. Sandwich means bread and butter in German. Release sandwiches on a plate, dish or vase with a paper napkin.

SANDWICHES For making sandwiches, prepare in advance necessary products: - Cheese, ham, meat, sausage cut into thin slices; - Herring and salted fish are cut into fillets and cut; - Eggs are hard boiled and cut into slices (or chopped); - Butter is softened or whipped; - Fresh cucumbers, tomatoes, onions cut into circles; - Greens, slightly dried with a towel

Classification of sandwiches Sandwiches Indoor Open Eateries. Simple Complex Tartino (cold, hot) Canape (cold, hot) Sandwich (cold) Hamburger (hot)

Open simple sandwiches For sandwiches, wheat bread of the highest and 1st grade and rye, daily prescription or crispbread is used. Bread is cut into slices 10-12 cm long. 1-1.55 cm thick, weighing 40-50 g. Wheat bread loaves are cut obliquely. Simple sandwiches - prepared with 1-2 products that match in taste and color. Meat or fish products cut into thin slices are laid so that the bread is completely covered with it. The mass of the product should not be less than the mass of a slice of bread. Butter is spread on a slice of bread (5-10 g) or a “rose” is made from butter and placed on top of the product

Open simple sandwiches Simple open sandwiches include the following: with butter (sweet, salty), with cheese (Soviet, Volga, steppe, Dutch, etc.), with sausage (boiled, semi-smoked and smoked), with ham, with pork lard, roast beef, fried pork or veal, tongue, sturgeon (beluga, stellate sturgeon), salmon, sprat (gutted, without head and tail), caviar (chum salmon, granular, pressed). Open sandwiches on rye bread are most often prepared with following products: with pork fat, sprats (anchovies) with or without egg, with red caviar.

Open complex sandwiches For complex sandwiches, consisting of two or more products that match in taste and color. Meat or fish products are supplemented with vegetables, herbs, eggs, olives. Sandwiches are prepared with culinary products - boiled pork, pates, jellied meat, fish, fried and boiled fish and meat products. Decorate complex sandwiches with butter or butter mixtures using a piping bag.

Puff sandwiches Consist of two or more slices of bread superimposed on each other, between which various products are placed. Bread is used soft, cut into slices 0.5 cm thick. To prepare a two-layer sandwich, buttered bread is covered with some product. On top put another piece of bread, buttered. For the filling, slices of various products are used or they are crushed and used in the form of a pate. The top piece of bread is decorated with pieces of butter, herbs and beautifully cut products. You can make a large sandwich this way, and then cut it into square, triangular sandwiches

Closed sandwiches sa (e) ndvichi For the preparation of closed sandwiches, buns are used (“City”, “School”), which are cut lengthwise into two halves so that they do not fall apart. Bread is cleaned from crusts, cut into strips 5-6 cm wide, 0.5 cm thick, greased with whipped butter (or oil mixtures with ketchup, horseradish, mustard, mayonnaise). Slices of thinly sliced ​​meat or fish products are placed on one strip, covered with a second strip of buttered bread, pressed tightly, cooled, then cut into sandwiches of various shapes. Sandwiches can be prepared with big amount layers, using culinary products, various salads, omelets, boiled or fried meat or poultry, pâté, sandwich spreads. Sandwiches can be high-calorie or light. They are served as an appetizer or main course.

Hot sandwiches Hamburgers, cheeseburgers, hot dogs - are meat hamburger or sausage, nested in a round or oblong bun with sesame seeds cut lengthwise into two parts. Hamburgers are supplemented with slices of tomato, onion, lettuce, slices of cheese, garlic and hot spices, mayonnaise, sour cream, ketchup, yogurt, olives, horseradish, etc.

Hot sandwiches (croutons) Hot sandwiches are prepared as an independent dish or an intermediate dish, or an appetizer, as well as with broths, milk soups, and puree soups. They are eaten hot or cold. For the preparation of hot sandwiches, wheat or rye bread (daily fresh) is used. Crusts are cut off the bread, cut into slices 0.5-1 cm thick, greased with oil, the main products are laid (vegetables, sausage, ham, canned food, fish, etc.). Sprinkle grated cheese on top (or put a piece of cheese) and set for 5 minutes. in a hot oven, at a temperature of 275 -300 degrees. Until golden brown and serve immediately.

Combined sandwiches (capital) These sandwiches are prepared on a piece of wheat bread weighing 40 g. Food is beautifully laid on it, after which the sandwiches are properly decorated. Capital sandwiches are often prepared with salad, herbs, and vegetables. Yield is 75, 85, 100 g

SMALL TOASTED BREAD SANDWICHES (CANAPE) For these sandwiches, wheat bread without crusts is cut into small rectangles, squares, rhombuses, etc. The bread is lightly toasted on the stove on both sides until golden brown, cooled, and then greased on one side butter. Several types of products are placed on prepared bread, which are combined in taste and color. For example, they are laid in the form of strips boiled sturgeon, salmon, pressed caviar, then again salmon and sturgeon; or in the middle of bread cut in the shape of a square or rhombus, put salmon, in the corners - granular caviar, and finely chopped green onions are placed around the edges. Products can be sprinkled with chopped herbs. These sandwiches are also made on bread without toasting it.

SALADS AND VINAIGRETS A salad is a cold dish consisting of one type or a mixture of various vegetables, usually without beets, seasoned with mayonnaise sauce, dressing or sour cream. Vinaigrettes are a kind of salad, but vinaigrettes are always prepared with beets and seasoned with mustard dressing, and sometimes sour cream. For salads and vinaigrettes, potatoes, beets, carrots are boiled in their skins, and turnips without skins (peeled), or peeled and chopped vegetables are cooked with a little water (10%) until tender. Boiled and raw vegetables for salads and vinaigrettes can be cut into cubes, slices, circles, straws. Prepared vegetables are cooled to a temperature of 8-10 °. Salads and vinaigrettes are served in salad bowls or on dishes.

Cold and heat treatment Birds for preparing cold dishes are also processed in the same way as for hot ones: frozen poultry is thawed, dried and singeed with a gas burner, after which the neck with the head and legs (above the ankle joint) are cut off. The goiter and entrails are removed from the singed bird, washed, and, giving the carcass a look convenient for further processing, using a chef's needle with a thread or tucking the legs and wings “into the pocket”, they fry and then cool. Small poultry is pre-fried until a fried crust is formed and brought to readiness in an oven. A large bird (turkey, goose) is salted, sprinkled with fat and fried in an oven, periodically watering it with the juice released during frying. An old bird with tough meat is placed in a deep bowl, poured with fat in which it was fried, a little water is added, covered with a lid and stewed until the poultry meat becomes soft.

The readiness of poultry meat is determined using a chef's needle or fork: if the needle enters easily into soft part legs and at the same time stands out clear juice, then the poultry meat is ready; if the juice is reddish, the poultry meat is not yet ready. Meat products subjected to heat treatment are cooled and stored at a temperature of 2-6 °, cut before serving.

Preparing vegetables and fruits for salads For salads, the following vegetables are mainly used: raw - green salad, cucumbers, tomatoes, radishes, celery, carrots, white cabbage; boiled - potatoes, carrots, turnips, cauliflower, asparagus, green peas.

Raw carrots for salad should be grated on a fine grater and mixed with dressing (mayonnaise, sour cream). This method of processing carrots ensures the best absorption of the carotene contained in it, from which human body vitamin A is formed. From fruits for salads, apples are most often used. In addition to them, you can use pears, oranges, tangerines, plums and various berries. Meat products for salads are taken boiled or fried - beef, veal, pork, poultry and game, fish - boiled.

For dressing salads, you can use, in addition to mayonnaise and sour cream, vegetable oil mixed with vinegar, salt, pepper and sugar. To give salads different flavors, mustard, Southern sauce, Spicy or Kuban sauce are added to dressings. Each dish can be considered well prepared only if its appearance is appetizing. Therefore, about nice looking salad should be taken care of as well as its taste.

Salad "Spring" Salad "Summer" Thinly sliced ​​radishes, fresh cucumbers mixed with lettuce cut into squares, chopped green onions, seasoned with salt, pepper, sour cream, put in a salad bowl, decorated with figuredly chopped eggs and herbs. Salad can be prepared without cucumbers with a corresponding increase in the rate of radishes and lettuce. Boiled peeled new potatoes and fresh cucumbers are cut into slices, combined with tomato slices and lettuce, cut into 3-4 parts, finely chopped green onions, green peas are added, everything is mixed and seasoned with salt, pepper, sour cream. Stacked in a salad bowl on lettuce leaves, decorate with circles fresh cucumbers, slices of hard-boiled eggs, tomatoes, sprinkled with herbs.

White cabbage salad The first way: finely chop the peeled white cabbage, put it in a wide saucepan, add salt (15 g per 1 kg), pour in vinegar and heat with continuous stirring until it settles and acquires a uniform matte color. The cabbage that has settled when heated is removed from the heat and cooled. Then mixed with cranberries, shinko green onion or carrots, add vegetable oil, sugar and mix. Sprinkle with chopped green onions when serving. When heating, you need to make sure that the cabbage does not soften too much, otherwise it will not have a crispy texture. The second way: cabbage is chopped into thin strips, sprinkled with salt, ground until juice appears, sugar is added, seasoned with vinegar and vegetable oil. You can add fresh or pickled apples, pickled plums or cherries, grapes, cranberries, fresh carrots. When preparing a salad with pickled fruit, part of the marinade liquid can be used instead of vinegar. In this case, nutrients are more fully preserved, the taste of dishes improves, the processing time of products is reduced, and the yield increases. To prepare a salad, it is better to use white dense heads of cabbage. Salad can be prepared without fruit.

Meat salad. Boiled or fried meat (beef, veal, lamb, pork) is cut into slices or thin slices, potatoes, pickles - into thin slices, mixed and seasoned with mayonnaise with the addition of South sauce. The prepared salad is stacked in a salad bowl on lettuce leaves and decorated with pieces of meat, slices or circles of eggs, fresh cucumbers, tomatoes, herbs, cancer necks. Capital salad. The boiled pulp of game or poultry is cut into slices for dressing and thin slices for decoration. Boiled potatoes, pickles or gherkins are cut into thin slices, green salad - into large pieces. Meat and vegetables are seasoned with mayonnaise with the addition of South sauce, mixed and stacked on lettuce leaves in a salad bowl; then decorate with pieces of game or poultry, slices of hard-boiled eggs, crayfish tails or shrimp, fresh or pickled cucumbers, herbs. You can dress the salad with mayonnaise sauce with sour cream or white sauce.

Fish salad. Boiled potatoes, fresh or pickled cucumbers are cut into thin slices or cubes, green peas are added. All vegetables are mixed and seasoned with mayonnaise and South sauce. You can put sliced ​​\u200b\u200bfish pieces. The mass is laid out in a slide on lettuce leaves in a salad bowl, decorated with pieces of fish, fresh cucumbers, tomatoes and herbs. You can serve a salad on a dish, in the middle of which seasoned vegetables are laid in a slide. Then the vegetables are covered with thin oblong pieces of fish in the form of a pyramid, the remaining vegetables are placed around the bouquets and poured over with salad dressing. They also prepare and serve a salad of crabs and cod liver.

Vinaigrettes are a kind of salad, but they are always prepared with beets. Beets are recommended to be separately seasoned with vegetable oil before mixing with other products to preserve the color. Vegetable vinaigrette. Boiled beets, carrots, potatoes are cut into slices. Pickled cucumbers are cut into slices, onions - rings or half rings, green onions - 1-1.5 cm long. Sauerkraut is squeezed out of the brine, and if it is sour, washed in cold water and chopped. All prepared vegetables are mixed, seasoned with salad dressing or mayonnaise sauce. Put the vinaigrette in a salad bowl, decorate with carboated carrots, beets, cucumbers, lettuce, sprinkle with herbs. You can put fresh or pickled tomatoes in the vinaigrette. You can add green peas (from 50 to 100 g) to the vinaigrette by reducing the amount of sauerkraut or pickles. Vinaigrette can be prepared with meat, fish, mushrooms, herring cut into clean fillets, squid, etc.

Vegetable and mushroom dishes and snacks For the preparation of cold dishes and snacks from vegetables and mushrooms, fresh, boiled, salted and pickled vegetables, mushrooms and herbs are used. Eggplant caviar. The stalk is removed from the eggplants, then baked in an oven until tender, cooled, cut lengthwise, peeled, the flesh is finely chopped. Finely chopped onions are lightly sautéed with vegetable oil, tomato puree, eggplants are added and boiled, stirring occasionally, until thickened. Caviar is seasoned with garlic mashed with salt, vinegar and pepper. When you leave, sprinkle with finely chopped green onions. Caviar can be cooked without garlic.

Vegetable caviar Processed eggplants and zucchini are baked in an oven. Peel off the skin of the eggplant. Zucchini and eggplant finely chopped or rubbed. Finely chop the onion, cut the carrots into small cubes and sauté until tender. Before the end of sautéing add tomato puree. Fresh cabbage finely chopped and stewed until soft. Prepared vegetables are mixed, stewed with constant stirring until thickened and cooled. The finished caviar is seasoned with vinegar, salt, ground pepper and knead well. If fresh cabbage bitter, it should be scalded before stewing. On vacation, caviar is sprinkled with finely chopped greens.

Tomatoes stuffed with meat salad To get a salad, beef, vegetables, eggs are cut into small slices or cubes and seasoned with mayonnaise with the addition of Southern sauce. Tomatoes prepared for stuffing are filled with salad, topped with an egg and sprinkled with finely chopped herbs. Tomatoes are also stuffed with fish salad, eggs and onions, mushrooms, etc.

Radish with butter or sour cream Radish is chopped into strips or slices, salted, seasoned with vegetable oil or sour cream. Sprinkle with herbs on vacation. You can cook radish with goose, duck or chicken fat. Part of the radish can be replaced with carrots.

Egg under mayonnaise with garnish Eggs are boiled "hard-boiled", cooled and peeled. Cucumbers, fresh tomatoes, boiled potatoes and carrots cut into thin slices. Half of the vegetables are seasoned with mayonnaise and "Southern" sauces according to the norm. Mayonnaise sauce is also taken for this also half the amount indicated in the recipe. Seasoned vegetables are placed on a plate, halves of boiled dried eggs are placed on top and poured with the remaining mayonnaise sauce. The dish is decorated around with lettuce, jelly and vegetables. You can let go of the dish without a side dish of vegetables and jelly. In this case, the norm of vegetables is reduced by half.

Eggs stuffed with herring Eggs are hard-boiled and peeled. Then the whites of the eggs are cut off a little from the sides and cut in half lengthwise. You can cut off the ends a little and cut the eggs across into two parts or cut off a slightly blunt end, put the egg on the cut part and cut two slices at the top on both sides at a right angle, without touching a strip of protein 7-8 mm wide. The egg in this case will resemble a basket with a handle. The yolk is carefully removed from all eggs. The cleaned and finely chopped herring fillet is mixed with the yolk, rubbed through a sieve (a large amount is passed through a meat grinder), transferred to a saucepan with softened and well-beaten butter (or mayonnaise) and everything is thoroughly mixed until a homogeneous puree-like mass is obtained, which is seasoned with salt to taste . Prepared eggs are filled with minced meat using a paper tube, a mayonnaise net is made on top, and a bunch of parsley is placed in the center of the plate or dish. Minced meat for eggs can be prepared from kilka fillets and anchovies. In addition, the egg is stuffed with granular or chum caviar (in this case, only part of the yolk is taken out), as well as meat or fish salad. To prepare a salad, pickled or fresh cucumbers, tomatoes, boiled potatoes are cut into small cubes (3-4 mm), green peas, boiled or fried meat, poultry, sausage, fish, also finely chopped, are added, and seasoned with mayonnaise or South sauce.

The assortment of cold fish dishes and snacks includes fish gastronomy and canned fish, jellied fish, fish with mayonnaise, fish with marinade, boiled fish with horseradish sauce, fish platter, etc. Most cold fish dishes are served with a side dish (from potatoes, vegetables), with sauce. Gastronomic products - in in kind and with garnish. They release cold fish dishes and snacks on trays, oval dishes, in salad bowls, which are recommended to be cooled first. Olives are used for decoration (3-5 pieces per serving). The output rate of portioned gastronomic snacks is 50 .... 75 g. Cold fish dishes for the main product - 30, 50, 75 g. (herring, sprat). Side dishes - 50, 75, 100 g. Sturgeon, stellate sturgeon are cooked in links, beluga - in large pieces 40-60 cm long, 10-12 cm wide, sterlet - in portions. Partial fish (vobla, herring, pike perch, catfish, bream, asp, carp (carp), pike, crucian carp, rudd, silver bream, sabrefish, glanders) are cooked in portions. Fish for stuffing is boiled whole. Fish served under mayonnaise, or for salads masked with mayonnaise, are sometimes stewed. The fish, filled with marinade, is lightly fried, not strongly tinted. Peeled herring fillets are soaked and stored in tea broth or milk.

Salted fish (salmon, salmon, chum salmon) are washed and plaited along the spine, costal bones are removed, the skin is cut, and starting from the tail, cut portioned pieces at an angle of 30-45˚. Portioned pieces are placed on snack plates and garnished with a slice of lemon and herbs. With multi-portion serving, salted fish is placed on an oval dish or herring, portions are given nice shape(rolled up with a “rose” or stacked with a ladder). Lemon slices are placed at the ends of the dish (for stability, the skin is bent at the slices), and sprigs of greens are laid on the sides. In balyk products, the skin is cut, cartilage is removed, and the flesh is cut from the skin in thin wide pieces at an angle of 30-45˚. They sell balyk products as well as lightly salted fish, garnished with lemon and herbs. Hot-smoked fish (stellate sturgeon, sturgeon, sea bass, cod, omul, etc.) are cleaned from skin and bones, and sturgeon - from cartilage and portioned. Sturgeon is cut into portions of the established mass, at a right angle. Portions are placed on snack plates or in multi-portion dishes, garnished with lettuce, fresh cucumbers, tomatoes, you can also serve complicated side dish from boiled vegetables, green peas, potatoes with mayonnaise. Horseradish sauce with vinegar or mayonnaise is served separately with fish. Crabs are placed in tartlets and covered with a mesh of jelly with mayonnaise or jelly. Sprats, peeled and freed from bones, are rolled into a ring and placed on circles of a boiled egg.

Canned fish is used as an independent cold appetizer, as well as for preparing snacks, sandwiches and cold dishes. Canned food includes fish in oil, fish in tomato, cod liver, pates. Canned fish in tomato or own juice taken out of jars and released in portions of the established mass along with sauce or juice in salad bowls or on snack plates, sprinkled with chopped green onions or chopped herbs on top. Canned "Cod liver in oil" is taken out of jars, crushed, combined with chopped boiled eggs, finely chopped onions, seasoned with oil in which the liver was located. The cooked liver is sprinkled on top with finely chopped green onions and released in salad bowls. Sprat, anchovy and herring spicy salting cleaned, removing the head and entrails, washed, laid on a snack plate or herring with the backs to one side and garnished with circles or slices of a boiled egg and finely chopped onions. You can serve canned fish with onions, cut into rings. On vacation, canned fish is sprinkled with mustard dressing.

Caviar is granular and caviar caviar put in a caviar socket on finely chopped ice. Caviar is placed on a pie or snack plate, with a paper napkin. Finely chopped green onions, lemon are served on a separate socket, and butter is also served separately on a socket, and hot kalachi, pies with fish or screech or wheat bread toasts are served on a pie plate.

Pressed caviar Pressed caviar is kneaded on a board, molded into a rectangle, square, rhombus, ellipse, triangle 0.6-0.7 cm thick. And placed on a small dessert plate or tray. On the right side of the caviar, a circle or a slice of lemon is placed, and on the left side, a sprig of parsley. Separately, chopped green onions, a slice of lemon, a piece of butter are served.

Assorted fish The composition of the dish should include at least 3-4 types of fish products, such as salmon or salmon, stellate sturgeon, hot smoked, sardines or sprats, granular or chum caviar, or pressed caviar. Assorted can also consist of kilka, salmon, various jellied fish. Beautifully cut thin pieces of various types of fish gastronomy are placed on an oval dish or herring box, alternating in color. The assortment often includes caviar, which can be arranged in tartlets or puff pastry rolls. Assorted garnish with fresh or pickled cucumbers, tomatoes, jelly figurines (flurons), lemon slices and decorate with sprigs of greens and lettuce. Mayonnaise or horseradish sauce with vinegar is served separately in a gravy boat.

Natural herring with potatoes and butter Prepared salted herring fillets are sometimes served whole, uncut, but more often they are cut across or diagonally into pieces 2.5 wide. . . 3 cm, lay them on a herring tray in the form of a whole fish, attach the head (without gills) and tail; on the sides are decorated with sprigs of greenery. Boiled hot potatoes are served separately and a beautifully decorated piece of butter is served on a rosette. Herring with garnish. Pieces of herring fillet cut across or obliquely are placed on sliced ​​seasoned vegetables, and a side dish of potatoes, cucumber, carrots or beets, onions and eggs is beautifully placed on the sides. Herring is watered with mustard or vinegar dressing.

Chopped herring with garnish Prepared herring fillets, peeled apples, wheat bread soaked in water (or milk) and onions lightly sauteed in vegetable oil are passed through a meat grinder. The crushed mass is seasoned with vinegar, salt, pepper, vegetable oil and laid in the form of a whole fish. Sprinkle herring with chopped egg and green onions, and garnish on the sides with butter flowers, boiled carrots, slices of fresh cucumber and tomato. Boiled fish with garnish and horseradish. From the cooled stripped boiled link sturgeon fish cut slices 1-1.5 cm thick. Garnish the fish with boiled potatoes, carrots, rutabaga, cucumbers, cut into small cubes, green peas etc. The garnish is put in bouquets and poured with salad dressing. Horseradish sauce with vinegar is served separately. As an additional garnish, you can offer diced fish jelly. They also prepare and decorate partial fish, but boil it in portions, cool it and dry it slightly before leaving.

Fish under mayonnaise On one third of the vegetable garnish seasoned with a small amount of mayonnaise, a portioned piece of boiled fish is placed and filled with mayonnaise from a paper envelope with a notched cut. From above, the dish can be decorated with crabs and sprigs of greenery, slices of fresh tomatoes, and a vegetable side dish can be placed around with bouquets. For custom-made dishes, mayonnaise sauce is prepared with fish jelly in a ratio of 1: 1, fish is poured over, decorated and transparent jelly is poured on top.

Jellied fish This dish can be prepared in two ways. First way. Portion pieces of pike-perch or other fish fillets are boiled and cooled on a sieve. The broth left after boiling the fish is combined with the broth from fish food waste and filtered. Soaked and squeezed gelatin is placed in the hot broth, dissolved, and the broth is cooled to 50. . . 60 "C, a guy is introduced, boiled 20. . . 30 minutes, season with salt and filter. A layer of jelly is poured onto a baking sheet 4. . . 6 mm and, when it hardens, dried pieces of fish are placed on it at intervals of 2 cm. They are decorated with boiled carrots, lemon, parsley, crayfish tails, attaching decorations with jelly. After that, the decorated pieces of fish are cooled again, filled with jelly (at least 0.5 ... 1 cm layer) and cooled again. Pieces of fish are cut out on a baking sheet so that the edges are corrugated, and the layer of jelly around the pieces of fish is at least 5. . . 8 mm. Horseradish sauce with vinegar is served separately.

The second way The fish is prepared in the form. First, a “shirt” is made of jelly: the form is placed in the refrigerator, cooled and warm (45 ... 55 ° C) fish jelly (lanspig) is poured to the very edge of the form. When a layer of frozen jelly with a thickness of 3. . . 5 mm, the form is quickly removed from the refrigerator, wiped with a cloth, the unhardened part of the jelly is poured out, and the form is again put in the refrigerator, the jelly is allowed to completely harden. Decorations of brightly colored vegetables and herbs are placed on the jelly inside the mold, their jelly is fixed, then pieces of boiled fish are placed in the mold with the front side to the jelly, leaving intervals between them. The molds filled with fish are placed in the refrigerator, filled to the very edge with semi-hardened, but still liquid jelly, and allowed to completely harden. Before tempering, the molds with filling are lowered by 3. . . 5 s into hot water, take it out of the water, turn it over, holding it slightly at an angle, shake it and place the aspic on a round or oval dish. Horseradish sauce with vinegar or mayonnaise sauce is served separately.

Aspic pike perch (whole) Prepared pike perch is boiled, cooled in a decoction, removed from the boiler, dried well, transferred to a dish and decorated on the sides and back with various brightly colored vegetables, herbs, lemon, crayfish tails. All decorations are glued with jelly. After that, the fish is poured with semi-hardened jelly all the way or in the form of a grid, using a pastry bag with a tube with a diameter of 1. . 2 mm. Bouquets of vegetable garnish, diced jelly and vegetables are placed around pike perch; drizzle with salad dressing. The sides of the dish are decorated with stars, crescents, jelly triangles. Horseradish sauce with vinegar and mayonnaise sauce are served separately.

Stuffed fish (perch, pike) Fish prepared for stuffing is filled with minced meat from fish pulp, bread, milk, browned onions, fat, garlic. The fish is given the appearance of a whole carcass, wrapped in cheesecloth, tied with twine at the head and tail, placed on the grate of a fish boiler and stewed with spices and seasonings until tender (30 ... 40 minutes). The boiled fish is cooled, cut across into pieces and served. The fish can be laid on a dish in the form of a whole carcass, a vegetable side dish is placed around it in bouquets. Horseradish sauce with vinegar or mayonnaise sauce is served separately.

Appetizers from crayfish and non-fish seafood Prepared crabs, shrimps, squids, scallop fillets and other seafood are cut into thin slices across, then spread in a salad bowl and poured with mayonnaise. Raki in Russian. Live crayfish are washed, put in boiling heavily salted water with roots, onions, dill and parsley stalks, bay leaves and allspice. Cook them, stirring occasionally, until they turn red and a crack appears between the frame of the body and the neck (8-12 minutes). Boiled crayfish are cooled in broth. They are laid in a slide, vegetables, spices, sprigs of parsley or dill are placed on top. Crayfish can be boiled in kvass or beer.

Salad of crabs, shrimps and crayfish necks. Boiled, chilled and peeled potatoes, carrots, rutabaga, as well as fresh tomatoes, pickles or fresh cucumbers are cut into cubes (6 mm) and green peas are added. One quarter of all vegetables are seasoned with mayonnaise and placed in a vase or salad bowl in a slide. On top around put pieces of boiled crabs or necks of shrimp, crayfish with the red side up, and around the rest of the vegetables in neat bunches. Before the holiday, the vegetable side dish is poured with salad dressing.

Filled shrimp Fish jelly (lanspig) is poured into a mold or baking sheet with a layer of 3-5 mm and allowed to harden. After that, they are beautifully placed on the jelly colorful vegetables(carrots, tomatoes, parsley) and fix them with lanspig. Boiled shrimp are peeled, cut into slices, placed in molds without touching the walls, or on a baking sheet (at intervals), poured with fish jelly and cooled. Before leaving, the aspic on the baking sheet is cut into portions, and the molds are lowered for 3-5 seconds into hot water and the contents are transferred to a plate, dish or vase. When served on a dish, the aspic is garnished with bouquets of boiled and raw vegetables (carrots, turnips, potatoes, cucumbers, tomatoes, lettuce, etc.). Mayonnaise sauce is served separately.

Oysters. Shells with molluscs are washed in cold water, the shells are separated with a special knife, the upper shell is removed, washed again in salted water, the flesh of the mollusk is cut at the point of attachment to the shell and served in it on a napkin with pieces of food ice. Squids. Squid fillets are cooked in the same way as for cooking hot dishes. Boiled squid shredded with straw. After that, they can be served with mustard dressing, under a red marinade, added to vinaigrettes and salads, or made into aspic. Lobsters and lobsters. These large marine crustaceans are boiled, the flesh of the necks, claws (in lobsters) is taken out. You can serve them with mayonnaise. At a banquet serving, the shell of a boiled lobster is placed on a dish, the neck, cut into slices, is placed on it, and the chopped claws with pulp are placed nearby. Mayonnaise is served separately. Lobsters are processed, cooked and served in the same way as lobsters.

Seaweed salad Raw carrots are rubbed on coarse grater, apples and cucumbers (salted or fresh) are chopped and everything is mixed with chopped boiled or canned seaweed. The salad is seasoned with salt and poured with sour cream or mayonnaise. With pickled seaweed, you can cook vinaigrettes, fish salads, serve it under mayonnaise, add mushroom or vegetable caviar, chopped herring.

Preparation of cold meat dishes For the preparation of cold meat dishes and snacks, gastronomic products (ham, sausage), boiled meat products (beef, piglet, veal, pork, lamb, poultry), fried foods(beef, veal, pork, poultry, game, rabbit), as well as offal from the meat of large and small livestock, which are boiled (tongue, heads, legs, ears of large and small livestock) or fried (liver).

For the preparation of boiled meat, various large-sized semi-finished products weighing 2-3 kg are used, for fried meat - tenderloin, thin or thick edge, veal, pork, lamb hind legs. Lamb fat has high temperature melting, so cold dishes and snacks are rarely prepared from it. Boiled and fried meat is cooled. Store at 2…. 6˚C for 12 hours, clean and cut before serving. All cold dishes of meat and meat gastronomic products are served with garnishes of vegetables or pickled fruits. Horseradish sauce and mayonnaise are served separately.

Output norms of the main product of cold meat dishes and snacks - 75 g. Boiled pig - 100 g. Pates from the liver, game or poultry, meat in the dough - 30; 100 g Jellies - 100; 150 g per serving Side dishes - 50; 75 Sauces - 25; thirty;

Ham with garnish. The peeled ham ham is cut into 2-3 thin wide slices per serving, placed on an oval porcelain dish, fresh sliced ​​\u200b\u200band or pickles, fresh tomatoes cut into slices, canned green peas, finely chopped jelly. Garnish with lettuce leaves or parsley. Horseradish sauce with vinegar, mayonnaise or mayonnaise with gherkins are served separately. Any cold fried or boiled meat is also served. Meat jelly cut into cubes can be added to the side dish.

Assorted meat. Usually this dish consists of 3-5 types of different meat products (roast beef, roast veal, ham, roast chicken, roast pork, roast duck, boiled tongue, smoked sausage). The composition of the assorted can include salad "Capital", packed in flounces, meat salad in tartlets, stuffed chicken(galantine). The assortment is served on an oval or round porcelain dish.

Fried poultry and game. Small chickens, hazel grouses or partridges are served whole or cut near the keel bone along the carcass in half, and legs are separated from large birds and a part of the fillet is cut into wide thin slices. The legs are cut into several pieces, placed on a dish, thinly sliced ​​\u200b\u200bfillets are fan-shaped on the legs, and around - bouquets of garnish (cucumbers, gherkins, fruits, lettuce and meat jelly). Mayonnaise sauce with gherkins is served separately.

Chickens and game under mayonnaise. Removed from the bones and trimmed chicken or game fillets are stewed and cooled. Boiled carrots, potatoes, pickled cucumbers and boiled green peas cut into small cubes (5-6 mm) are seasoned with mayonnaise and placed on a dish. Bird fillets are laid out on top, covered with mayonnaise from a cornet with a scalloped neckline, decorated with brightly colored vegetables, and the rest of the vegetable garnish is laid around in bouquets.

Stuffed chicken (galantine). The prepared but uncooked chicken is placed on the breast, the skin and flesh are cut lengthwise over the spine, and the skin and flesh are carefully cut off in one layer. The flesh is carefully removed from the skin, frame and legs. The fillet is cleaned of tendons and films, beaten off and placed in the middle removed skin. From meat of chicken and veal or low-fat pork, a knelle mass is prepared, seasoned with salt, pepper and, if desired, grated nutmeg. Then add scalded and peeled whole pistachios, cut into small cubes (5-b mm) bacon and boiled tongue. The skin and chicken fillet are transferred to a wet napkin. Minced meat is laid on the skin and fillet in length, completely wrapped with skin in the form of a roll or carcass, the roll or carcass is rolled tightly into a napkin, the ends of the napkin are tied with twine.

Then the chicken is dipped into a broth cooled to 60-70 ° C (cooked from bones, films and tendons of chicken and veal) and boiled for 60-90 minutes at a low boil. The boiled stuffed chicken is taken out on a sheet, cooled slightly, unfolded, the napkin is cleaned of protein clots with the blunt side of the knife, the chicken is again laid on the napkin, wrapped tightly, the ends are tied up, cooled and placed under a light press. If the chicken is served whole (to order), it is cut and folded in the form of a carcass, decorated with vegetables, herbs, poured with transparent jelly and served. Before serving, the chicken is cut in portions across into pieces 0.5 cm thick and laid out on an oval dish, next to or separately in a large salad bowl, put a bouquet of vegetable garnish. Mayonnaise sauce with gherkins is served separately.

Cold roast beef Roasted roast beef is cut into thin pieces across the fibers 2-4 pieces per serving and placed on a dish. On the right side, a side dish of boiled carrots and potatoes, cut into cubes, cucumbers, cut into slices, tomato slices and red cabbage salad is placed. Meat jelly, finely chopped pickled fruits, and sliced ​​horseradish are also used as a side dish. The dish is garnished with lettuce and sliced ​​horseradish. In a gravy boat you can serve mayonnaise with finely chopped gherkins or horseradish sauce with vinegar.

Liver pate. Finely chopped bacon is fried, chopped vegetables (onions, carrots) are added, fried again, diced liver is put, at the end of frying sprinkled with ground black pepper, fried until tender, cooled slightly and passed with vegetables 2-3 times through a meat grinder with a fine grill . The resulting mass is thoroughly kneaded and combined with butter or melted poultry fat, broth or milk. All this is thoroughly mixed again. When serving, they are molded in the form of a fish, a square, a bar sprinkled with chopped egg, herbs. The pate can be decorated with a “flower” of butter or a mayonnaise net can be applied.

Aspic dishes For aspic dishes, a concentrated meat broth is prepared, which is clarified with a brace of finely chopped meat, egg whites and chopped roots (carrots, onions, parsley). Soaked gelatin is added to the clarified broth and heated until completely dissolved. There are two ways to prepare meat aspic dishes. Method 1: In mass cooking, a thin layer of jelly is poured onto a baking sheet or tray and, when it hardens slightly, chopped meat products (boiled tongue, fried or boiled meat, boiled poultry or piglet) are placed on it. Decorate with herbs, boiled and fresh vegetables, lemon, boiled egg. Decorations are fixed with cooled jelly, and then the dish is poured with a layer of 0.3 ... 0.5 cm. When the jelly hardens, portions are cut out so that there is jelly around the meat products with a layer of 1 ... 1.5 cm.

Method 2 - To prepare aspic in molds for 1-2 servings, layer 2 jelly is poured onto the bottom of the molds. 3 cm, let it harden. Then, products for decoration and thinly sliced ​​\u200b\u200bmeat products are laid, everything is poured over with jelly and cooled. Dishes can be used with a side dish of boiled and fresh vegetables and with horseradish sauce.

Filled piglet. The young pig is scalded, hair is removed, dried, rubbed with flour and singeed (especially near the nose, eyes, ears and between the legs). The belly and breast are then cut open and the entrails removed. The cleaned piglet is washed in cold water, laid on its back and cut with a large knife along the interscapular part of the spine and the pelvic bone to half their height. After that, the pig in the fish pot is poured cold water for 6-8 hours, changing it after 2 hours and pre-washing the pig every time.

Before cooking, the skin of the prepared piglet is rubbed with lemon (or diluted citric acid), laid back on a napkin and its ends are tied at the front and hind legs, put in a fish boiler, pour cold water and set to boil. As soon as the water boils, reduce the heat and boil the pig for 1-2 hours at a water temperature of 90-95 ° C. When the pig is pierced with a needle to the spine bone between the front legs, a colorless transparent juice should appear.

The boiled piglet is cooled in a decoction (but in order to keep its white skin, it is better to transfer it to salted cold boiled water with food ice), then cut along the spine in half and across into portions. On a large oval dish, they stack seasoned potato salad. Then chopped pieces are laid on the salad, so that it looks like a whole piglet. Each piece is decorated with slices of eggs, pieces of vegetables, herbs. After that, the piglet is poured completely or in the form of a net with transparent jelly and cooled. Bouquets of vegetable garnish and jelly cut into cubes are beautifully laid on the sides. Horseradish with sour cream is served separately. Piglet can be poured in hotel portions or served unfilled just like ham with a side dish.

Seasonings Cold meat dishes are served with mayonnaise sauce and sauces based on mayonnaise (Tatar, mustard, ravigote), sauces prepared with sour cream (horseradish sauce, mustard sauce), as well as sauces based on fruits and their products (cumberland, cranberries with horseradish).

Questions to consolidate the studied material. Name the classification of cold dishes and snacks. List the types of sandwiches and the products used to make them. What are the dates for the implementation of cold dishes and snacks.

ORGANIZATION OF THE COOKING PROCESS AND COOKING OF COMPLEX COLD AND HOT DESSERTS

Section 1. Organization of the cooking process and preparation of complex cold desserts.

Topic 1.1. General rules for preparing hot and cold desserts.

1. The value of desserts in nutrition, their classification.

2. Preliminary preparation of raw materials for desserts.

3. Technology of preparation and release of cold desserts.

4. Technology of preparation and release of hot desserts.

5. Design and decoration technique for complex desserts.

6. Sauces for hot and cold desserts.

7. Requirements for the quality of sweet dishes.

8. Serving and serving sweet hot and cold desserts.

DESSERT (from French Desserrer - to make relaxed, uninhibited, light). This French term is used all over the world to call the final dishes of the table, regardless of what they are in the order of serving - third or fifth. The term has entered all European languages ​​since the 16th century. In Russian, "dessert" as a term has been known since 1652. Before that, it was replaced by Russian word"snacks", which became especially inconvenient in the 18th century due to the emergence of the concept of "snacks". It became difficult to distinguish snacks from snacks, and therefore, from the middle of the 18th century, the word "snack" finally disappears from Russian culinary terminology and from that time only the word "dessert" is used. A similar process took place in other European languages ​​- English and German, where the word "after-table" (nachtisch) - is replaced by the more accurate French culinary concept of "dessert".

The meaning of dessert - do not add satiety, but, on the contrary, remove the feeling of after-dinner heaviness, do not make a person want to fall asleep. That's why dessert in its precise French culinary sense is not just a sweet dish for a snack or at the end of the whole dinner, but a light, refreshing dish.

From hot drinks, tea and coffee still include tea and coffee, not only “pushing” food, but also tonic. general state, accelerating the process of digestion and relieving weight after dinner.

Dessert This is the dish that ends the meal. And even if this meal was ordinary, a successful dessert will make it memorable thanks to a pleasant sweet aftertaste. Therefore, it is recommended to pay no less attention to dessert than to all other dishes on your menu. Desserts can be different in texture, ingredients, taste, portion size.

1. Classification of sweet foods.

The assortment of sweet dishes is very diverse. The composition of sweet dishes includes fresh and frozen fruits and berries, compotes, kissels, jelly, mousses, sambuca, creams, soufflés, puddings, croutons, Gurievskaya porridge, apple dishes, etc.

Sweet dishes are usually divided into two main groups:

Cold (supply temperature should be 12-150C);

Hot (supply temperature should be 70-750C).

Cold dishes, in turn, are divided into:

Fresh and frozen fruits and berries;

compotes;

Sambuca;

Whipped cream and sour cream;

Ice cream.

Hot ones include:

puddings;

Dishes from apples;

Flour sweet dishes and others.

However, many sweet dishes are served both hot and cold (baked apples, pancakes with minced fruit, etc.).

For their preparation, sugar, fruits, berries, nuts, various fruit and berry juices, extracts, syrups, as well as eggs, milk, cream, flour and cereal products are used. Flavoring and flavoring substances of sweet dishes are vanillin, cinnamon, citrus peel, citric acid, coffee, cocoa, wine, etc.

As gelling agents, you can use products of animal and vegetable origin - gelatin, ordinary and modified starch, agaroid, furcellaran, as well as sodium alginate and pectin substances.

Types of desserts

Dessert is usually sweet (such as cake or ice cream), but there are also savory desserts from fruits, nuts, cheeses, unsweetened confectionery. In addition, not all sweet dishes are desserts, for example, in Chinese cuisine there are sweet meat dishes that are not desserts. In China, there are also sweets with pepper and ginger instead of sugar. Native Americans, before the arrival of Europeans, made chocolate with pepper and spices instead of sugar. Even in Russian cuisine there are unsweetened desserts - for example, black caviar. Cheese is considered a classic French dessert.

Confectionery can be served as a dessert:

cakes, cookies, waffles, muffins, pies;

various types of sweets, marshmallows, whipped cream dishes;

sweet fruit and berry mixtures (so-called fruit salads);

· juices, soda waters, compotes, kissels;

· sweet milk, chocolate and fruit and berry mousses, creams, jellies;

ice cream and ice cream desserts;

Dessert can be tea, cocoa, coffee, coffee with ice cream (café glacé);

· special dessert wines - in a word, everything that can be served for the "third".

Desserts are served in different ways: they can be portioned, cold or hot; desserts can be served as for a buffet table, which pleases with variety: for example, some of the desserts are hot, some are cold or even frozen, all kinds of sweet pastries, mousses, cakes, as well as a large selection of fruits and chocolate.

Bakery. This type of dessert includes cakes, cookies, rolls, muffins, pastries, buns, pies, waffles.

Dairy desserts many sweet tooths love it. As you can see from the name, this dessert includes milk. As a rule, dairy desserts are not very high in calories, after which there is no feeling of heaviness in the stomach. Such desserts include ice cream, various milk mousses and jellies, yoghurts, sweet curd cheeses and masses. Dairy desserts are popular in many countries, especially in France.

Chocolate desserts contain cocoa in their composition. They include chocolate candies, chocolate.

fruit desserts came to us from warm countries. Such as India, China, Italy, Egypt, etc. In Russia, with its climate, growing exotic fruits is unrealistic. Fruit dessert today can be served at any time of the year. A very common fruit dessert is split. This banana dessert. The banana is peeled, cut and placed on vanilla ice cream. This dish is topped with sweet syrup and garnished with cherries.

TO fruit desserts can also be attributed to jelly. This dessert was invented French chefs. It is made from fresh or frozen fruits, from syrups or juices, to which gelatin is added during cooking. When the jelly hardens, it takes on a gelatinous consistency. The most important thing when making jelly is to achieve rich color and transparency. If pieces of fruit are added to the jelly, then all of them should be clearly visible - the jelly should be so transparent.

The dessert can be "parfait" or dairy: today, thanks to high-quality milk substitutes, confectioners prepare excellent "parfait" desserts.

sorbet is a delicious airy frozen dessert, which is characterized by a variety of color combinations and amazing flavors including the taste of fresh fruit. Sometimes even alcohol is introduced into its composition. Sorbet, with its very delicate texture and dominant taste, is especially good after a hearty meal.

Desserts that require baking require experience and patience. Making confectionery is a special art, so in the kitchen, in addition to the usual cook, there is also a confectioner. The confectionery is a separate area in the kitchen.

It is very important how the dessert looks. It should be aesthetic and delight in colors. It is known that at first we "eat" with our eyes, and only after that there is a desire to try the dish.

Ice cream- this is very popular dessert. It can be milky, “parfait”, fruit, with additives (with pieces of biscuits, dried fruits). Ice cream is recommended to be taken out of the freezer a few minutes before serving so that it softens slightly. This improves the flavor and texture of the ice cream. Also, it will be easier to divide it into portions.

Cookie- This is also a dessert or a great treat. It is ideal for coffee - cookies can be dipped in a cup of hot drink to soften and "share" their taste with coffee or chocolate.

If you decide to make a dough-based dessert, it's best to bake it just before serving, and then your dessert will be fresh and flawless.

mixed desserts .This group includes pudding, soufflé, mousse.

Pudding- a very unusual dessert. It is based on rice White bread. Sometimes the filling can be not only fruit, but also meat. Initially, this dish was prepared from the remains of various dishes, which were combined into one. This "association" became known as pudding. To prevent the pudding from falling apart, it had to be fastened with something. To do this, they prepared a mixture of eggs with milk or alcohol (cognac, rum).

Souffle This is a light and airy dessert. Eggs are the basis. Moreover, the squirrels are whipped separately, it is they who give airiness to this dessert. And the yolks are combined with other ingredients: cottage cheese, fruits, vegetables and even cereals. You should get a mass that resembles sour cream in consistency. Ready soufflé can be decorated fresh fruit, berries, a slice of lemon or orange, cream, you can sprinkle with chopped nuts or grated chocolate.

Mousse- chilled jelly, which is whipped until foam is formed. As a rule, the basis of mousses is some aromatic base - juice, fruit puree, chocolate, grape wine, etc. Egg whites (to form foam) and gelatin (to fix the foam) are added to this.

Oriental sweets

These sweets are very different from the usual Russian desserts. The whole secret is in the technology of preparation and the ingredients used. It is clear that the basis of oriental sweets are exotic fruits and nuts. It is known that earlier oriental sweets were equal in value to gold. The Arabs endowed their desserts with magical powers. As a rule, the sweetness of oriental desserts was given by honey and natural juices fruits that do not grow in the middle lane.

Cold snacks are prepared from gastronomic meat products, boiled and fried beef, veal, pork, rabbit, poultry and game. Lamb is rarely used for cooking cold dishes, since its fat has a very high melting point. The nutritional value of these appetizers is very high, since they contain up to 30% of proteins (boiled and fried meat, pates), vegetable side dishes enrich them with vitamins and mineral salts, and sauces (horseradish, mayonnaise) give a spicy taste.

Gastronomic meat products (ham, smoked loin) are peeled, cut and served with a garnish of fresh, salted and pickled cucumbers, tomatoes, lettuce or boiled vegetables and green peas seasoned with mayonnaise sauce.

b Cold dishes of boiled and fried meat

Prepared from beef of the 1st grade, pork, veal and sometimes lean lamb. In this case, tenderloin, thick and thin edges (beef), the flesh of the hind leg and loin (veal and pork) are used. The meat is fried and boiled in large pieces and cut into pieces after cooling. Served with garnishes of cucumbers, tomatoes, green salad, boiled vegetables and sauces (mayonnaise with gherkins and horseradish). A dish of beef fried in a large piece is called roast beef. Roast beef is sometimes undercooked. When serving, decorate with meat jelly, garnish with fresh and pickled cucumbers, boiled vegetables and planed horseradish.

b Boiled tongue, without cooling, is immersed in cold water and cleaned of skin. Then cooled, cut into portions and served with vegetable side dishes, green peas, and horseradish sauce separately.

b Small game for cold dishes is fried until golden brown on the stove, and then bring to readiness in the oven. Served with pickled fruits, soaked lingonberries, vegetable salads, pickled and pickled cucumbers and garnished with herbs.

l Large poultry (goose, turkey, duck) are fried whole in an oven, periodically pouring over the secreted fat and juice. Then cool, chop into portions, stack.

l Assorted meats are served on oval platters. Slices of various products are laid on them: boiled and fried meat, boiled tongue, poultry, etc. Garnished with pickled and pickled cucumbers, boiled vegetables seasoned with mayonnaise, cabbage salads, decorated with herbs and lettuce. Mayonnaise or horseradish sauce is served separately.

ü Jellied dishes are prepared from meat products, cut into portions or small pieces. Jelly can be light or dark. Light is used for cooking aspic dishes from poultry, piglets, and dark - from beef, veal and game. Jelly is a gluten jelly cooked in concentrated meat broths. Broth for dark jelly is made from fried bones. Meat products are cooked in the same broth. During the cooking process, carrots, onions and white roots are added, which are fried without fat for dark jellies. The products of caramelization of sugars and melanoidins formed during frying give the broths a brown color. Soaked gelatin is dissolved in hot broth. Lighten it with a brace of proteins. If the jelly is intended for the preparation of game dishes, then chopped game bones are added to the guy. When clarifying the broth, spices (bay leaf, allspice, cloves) and vinegar are introduced. The latter gives the jelly a more pronounced taste and contributes to better clarification. You can make jelly without gelatin if you boil the broth from pigskin, which consists mainly of collagen. When cooking such a broth, up to 40% of collagen passes into glutin. There are two ways to prepare jellied meat and poultry dishes:

• 1. roast veal or boiled tongue is cut but 1 - 2 pieces per serving, a thin layer of jelly is poured onto a baking sheet; when it hardens, meat products are put in, each piece is decorated with herbs, boiled vegetables and jelly is poured;
• 2. in a mold they make a “shirt” of jelly, put meat products cut into small cubes, and pour jelly. Forms with frozen jelly are immersed in warm water for a few seconds, the aspic is taken out and placed on a dish. Horseradish sauce is served separately.

l Beef, veal, aspic tongue. Beef or veal fried in a large piece is cut across the fibers into portions. The boiled tongue is peeled and cut, holding the knife at an angle of about 30 °. Prepared chilled products are placed on baking sheets, decorations made of greens, lemon, cucumbers, boiled carrots soaked in jelly are fixed on them and cooled. Then the jelly is poured so that it covers the products with a layer of about 0.5 cm. When the jelly hardens, each piece is cut with a knife so that the edges are corrugated. The jellied spatula is transferred to a dish or plates and garnished with pickles, boiled vegetables with mayonnaise, lettuce, garnished with herbs and lettuce. You can cook aspic in forms in pieces or cut food into cubes. Horseradish with vinegar is served separately.

b jellied pig. The boiled pig is cut into portions and placed on baking sheets with the skin up. Then the jelly is poured in a layer about 1/3 of the height of the pieces of the piglet, the decorations are strengthened and cooled. From above, the pieces are covered with a mesh of jelly. For banquets, whole boiled piglets are cut into pieces along and then across. Each piece is smeared with jelly and placed on a dish so that it turns out again whole carcass. Olives are inserted instead of eyes. The piglet is cooled, decorated and covered with a net of light jelly.

l Stuffed chickens (galantine) and piglets. The skin is removed from the chicken carcass by cutting it on the back. Pulp of chicken, pork or veal is passed 2-3 times through a meat grinder with a fine (knell) grate, wiped, eggs are added, then milk and knead well. Minced meat is seasoned with salt, pepper and nutmeg (in powder). IN minced meat add peeled pistachios and diced bacon. You can also add boiled tongue, cut into cubes. The chicken skin is filled with this stuffing, the incision is sewn up, the product is shaped into a carcass, wrapped in a napkin, its ends are tied and the carcass is tied with twine. The pig for stuffing is cut along the abdomen and the bones are removed. The abdomen is sutured, leaving a small hole in the middle. Through this hole fill the carcass with minced meat (see above) and then cook in the same way as stuffed chicken.

b Patés. Two types are prepared: from the liver and from the liver with the addition of chopped veal, pork, lamb, poultry or game. Beef liver contains 17 - 20% proteins, including 15 - 16% complete. When roasted, its mass decreases by 23%, so the protein content in fried liver reaches 22 - 26%. The liver is very rich in vitamins A (55 mg%), B2, B12, PP, pantothenic acid, biotin, choline, pyrodoxine. Therefore, pates are among the most nutritious cold appetizers.

ь Cheese from game and poultry (Fromezh). Poultry (hens) or game (grouse, white partridges, black grouse, pheasants) are fried, the pulp is removed from the carcasses and passed 2-3 times through a meat grinder with a fine grate. Then add grated cheese (Soviet, Dutch, etc.) and butter, mix thoroughly, add wine (madera), ground nutmeg, strong broth and beat thoroughly. The prepared mass is laid out in molds and jelly is poured.