Boiled meat and offal: boiled meat is cut into thin slices across the fibers; offal (kidneys, tripe, udder) can be cut into thin pieces of the same size and shape. The surface must not be weathered. The side dish is stacked on the side, the vegetable side dishes are sprinkled with chopped herbs, the meat is poured with sauce. meat color – from white to grey. Meat with an aroma characteristic of boiled meat.

Fried natural products: large pieces of beef and lamb can be lightly, medium and well fried, and pork and veal must be fried until fully cooked. The edges of the pieces of meat cut into large pieces into portions should have a crust. The garnish is laid in the form of an oblong slide or individual bouquets. The color of lightly fried meat is from red to pink, medium fried meat is from pink to gray, well-done is from gray to brown.

Languettes, fillets, steaks and portioned entrecote can also be lightly, medium and well done, while other portioned products must be well done. Pieces of meat should be fried on all sides. In cutlets, the bones are well cleaned and evenly chopped off.

Beefsteaks, langets, fillets - tender, juicy; other products may be less juicy, but soft.

Fried breaded products evenly covered with breading, light yellow to light brown crusts; in chops, a layer of fat is not more than 1/3 of the surface of the product; the costal bone of the cutlets is evenly chopped off obliquely and trimmed from the pulp by 3 – 4 cm. In the section, the muscle tissue is dense, with a crust of no more than 2 mm; product thickness 10 – 20 mm. Cartilage is allowed in lamb brisket; tendons, films, finely crushed bones are not allowed. The consistency is juicy, the meat should be easily chewed.

Canned stewed meat should be easy to chew and be juicy. Large pieces must be cut across the fibers in even parts. Weight of pieces of meat in goulash 10 – 20 g, in pilaf - 15 – 20 g. Vegetables stewed with meat should be brown or brown.

Baked meat with sauce must be juicy, the outer surface of the pan or dish must be completely clean. On the surface of the dish - a glossy thin crust. Drying of the sauce inside under the crust is not allowed.

5.7. Poultry and rabbit dishes

in meat poultry many complete proteins and few connective tissues. Fat bird has more low temperature melting than the fat of cattle meat. This high quality edible fat should be used for its culinary purpose, especially when frying lean poultry.

During heat treatment, the connective tissue of a young poultry softens relatively easily, while in an old bird it is very stable. Therefore, the time of heat treatment of poultry ranges from 2 to 4 hours.

Game meat has a special taste: it has a bitter, but pleasant aftertaste and contains many substances that stimulate appetite.

Boiled and stewed bird and rabbit

For second courses, chickens and chickens are most often boiled, less often rabbits and geese, and game is also boiled for cold dishes.

Whole seasoned poultry carcasses are cooked. They are placed in hot water (2.5 liters of water per 1 kg of product), quickly heated to a boil, the foam is removed, roots, onions, salt are added and boiled. The finished bird and rabbit are removed from the broth and cooled. On vacation, boiled poultry is poured over with white sauce with an egg or served natural, poured over with broth and melted butter or poultry fat.

Garnish - crumbly rice, mashed potatoes, green peas, vegetables in milk sauce or butter. Goose and duck are poured with red sauce or meat juice during the holidays, as the meat of these birds is dark. Garnish for them - stewed cabbage, baked apples, pickled vegetables, red cabbage salad.

Chicken and game fillets, meatballs, carcasses of chickens, chickens (young) are allowed. The products placed in a saucepan are poured with broth to 1/3 (fillets, chickens) or 1/2 of their height (fillets, meatballs), add chicken fat or butter, lemon juice, salt. Lemon juice not only helps to soften the meat, but also makes it whiter.

Boiled poultry and rabbit products are stored in hot broth

Fried, stewed and baked poultry and rabbit

Turkeys, geese, chickens, ducks prepared for roasting are placed on baking sheets with their backs down; low-fat poultry is poured with melted poultry fat or lard, and fatty poultry with hot broth. Roast them in the oven. The fat that is rendered during frying is collected and used for cooking.

Goose and duck are stuffed with peeled potatoes or apples sprinkled with sugar. Stuffed poultry is fried in an oven, cut into portions and served with juice or fat.

Chickens, hens, and rabbits are placed on baking sheets or a frying pan with fat removed from poultry and melted, or with lard heated to 150 ° C. Gradually turning, fried, and then brought to readiness in the oven. Sometimes the surface of the carcasses is smeared with sour cream to form a more golden crust. On vacation, the bird is poured with meat juice and butter.

Garnish - fried potatoes; an additional side dish - salads, pickled berries and fruits, lingonberry and blackcurrant jam, which are served separately in salad bowls and vases. Stewed cabbage is served with fatty poultry (goose, duck).

Fritillaries, partridges, teals, pheasants, wood grouses are fried and served in the same way as poultry. Woodcocks, great snipes, snipes, quails and other small game are prepared as follows before frying: fillet parts of the bird's carcass are covered with broken pieces of bacon. Carcasses are fried in a saucepan with fat, and after the formation of a crust, close the lid and, reducing the heat, bring to readiness. Game is served on croutons smeared with liver pate. Garnish - fried potatoes (french fries), baked apples, blackcurrant or lingonberry jam, etc. .

Fried poultry and rabbit

After frying, the carcasses are transferred to another dish; the filling threads are first removed from the bird, and the fat remaining on the baking sheet is drained. Before release, the bird and rabbit are cut into portions. Rabbits are cut first along and then across into 4, 5, 6 pieces, depending on the weight of the carcass. Fried poultry and rabbit are garnished with fried potatoes and drizzled with meat juice and butter. Additionally, halves of fresh cucumbers, coleslaw, pickled fruits, etc. are laid, and the dish is decorated with lettuce leaves. Goose and duck can be served with stewed cabbage and baked apples.

Goose, duck stuffed with apples or potatoes

Processed goose or duck carcasses are stuffed. For minced meat, small potato tubers, even in shape and size, are chosen (or they are turned) and lightly fried. Peel the apples, remove the core, cut into slices and sprinkle with sugar. After stuffing, the bird is placed in trays or on baking sheets and fried in an oven. On vacation, the bird is chopped into portions, placed on a dish along with the filling, poured over with juice and butter.

The Kiev's cutlets

Prepared from chicken fillet, which is stuffed with butter mixed with parsley. Cutlets are served in Kiev on a crouton; a paper papillot is put on the bone. Madeira sauce is served separately. .

Cutlets in the capital

The cleaned chicken fillet, the pulp of the hind legs or the dorsal part of the rabbit are lightly beaten, moistened in the egg and breaded in white bread, cut into thin sticks. Fried schnitzel before serving. On vacation, they put butter, pickled fruits on it. Garnish - fried potatoes or green peas, vegetables in milk sauce (served in tartlets-baskets).

Chakhokhbili

The bird is chopped into portions, fried, browned onions are added, sprinkled with parsley, sprinkled with lemon juice, put tomatoes or poured with tomato sauce and stew. Released in portioned pans.

5.8. Dishes from eggs and cottage cheese

Eggs are not only one of the most high-calorie foods, but also have high nutritional and biological value. Protein substances of eggs contain the entire complex of amino acids necessary for a person. Its biological value is extremely high, as it contains the most important polyunsaturated fatty acids, including arachidonic. Egg fat contains biologically active phosphatides - lecithin and choline. Their role in nutrition is very large, since choline belongs to the B vitamins, affects cholesterol metabolism, prevents fatty liver, and plays a role in the prevention of atherosclerosis. However, the high content of cholesterol in the yolk is the basis for limiting egg dishes in the diet of the elderly. Eggs contain vitamins: A, B 1, B 2, D, E, K, carotene, pantothenic and folic acid and other valuable minerals, especially copper, iron, necessary to ensure the normal composition of the blood. The egg contains a bactericidal substance - lysozyme, which can destroy microorganisms. However, under certain conditions, lysozyme is able to enhance the development of pathogenic microbes. Therefore, when cooking eggs, one should strictly observe sanitary rules and be sure to wash the egg shells before using them.

Eggs also contain harmful substances - avidin and anti-enzymes. Antienzymes inhibit the action of trypsin (pancreatic enzyme) and prevent the absorption of proteins. When heated, they are destroyed. Therefore, raw eggs are poorly digested, and boiled (especially soft-boiled) are good. Due to the high content of cholesterol, avidin and a number of other substances, the number of egg dishes in the diet should be limited.

No less important in nutrition than egg dishes are curd dishes. Cottage cheese is a concentrate of milk proteins. Naturally, this is also due to the high content of the most important essential acids. A successful combination of amino acids, close to optimal, is provided by dishes in which cottage cheese is combined with vegetable products: dumplings with cottage cheese, krupeniki, etc. The same effect is achieved by including cottage cheese dishes in the menu of individual meals at the same time as other dishes containing proteins.

Curd dishes are the most important source of calcium salts, the ratio of these salts to phosphorus is close to 1:1. Fat cottage cheese, in addition, contains up to 18 – 20% milk fat, which plays an important role in human nutrition.

Egg dishes

boiled eggs

To cook soft-boiled eggs, they are washed, immersed in boiling salted water, covered with a lid, brought to a boil and boiled at a boil for another 3 – 3.5 min. For 10 eggs take 3 liters of water and 40 – 50 g salt. In soft-boiled eggs, the protein layer near the shell should be half hardened, the yolk should be liquid. Boiled eggs are served hot in special stands. Finely ground salt and butter are served separately.

Eggs “in a bag” (poached) can be boiled in two ways: in shell (Russian poached) and without shells (French poached). Eggs boiled in the shell are used for serving in their natural form, and without the shell - for serving on croutons, with sauces and for serving broths, green peas, etc.

Eggs “in a bag” with shells are boiled in the same way as soft-boiled, but longer - 4 – 6 min (depending on the weight of the eggs). They should have a completely hardened protein and a semi-liquid yolk.

To cook without a shell, pour water into a saucepan, add salt, vinegar (10 g of salt, 50 g of vinegar per 1 liter of water) and bring to a boil. Eggs are broken and quickly, one by one, released into boiling water without damaging the yolk shell. Boil them at a low boil 3 – 3.5 min. You can cook 5 at the same time – 10 eggs. It is very difficult to boil eggs without a shell without pouring out the whites. Therefore, up to 7% of waste from the weight of eggs is provided for cleaning them.

When serving, slices of white bread are fried in butter, slices of fried ham are placed on them, then eggs boiled “in a bag” without shells, and poured with Madeira sauce, tarragon or tomato sauce. You can also let go with tomatoes stuffed with ham.

Hard-boiled boil only eggs used for cooking cold appetizers, minced meat and cold soups. To do this, they are poured cold water, bring to a boil, cook for about 10 minutes, remove and immediately cool in large quantities cold water(better flow).

Omelettes are prepared natural, stuffed and mixed with various products.

For natural omelettes, eggs or melange are mixed with milk (30 g of milk for 2 eggs), salted, poured into heated thin pans with a handle and fried, stirring gently, shaking the pan by the handle, but so as not to violate the integrity of the egg cake. As soon as the mass begins to thicken, stop stirring, and the edges on both sides are bent to the middle, giving the shape of a pie, or folded in half. Sprinkle with herbs on vacation. A stuffed omelette is prepared in the same way, but minced meat is wrapped in it: finely chopped meat products (ham, sausage, pork kidneys or poultry liver), fried and seasoned with red sauce, vegetables, etc. In the manufacture of mixed omelettes, finely chopped fried bacon, browned green onions, parsley, grated cheese, etc. are added to the egg mass.

Eggs baked with milk sauce

White bread toasts are placed in a portioned frying pan, eggs boiled “in a bag” without shells are poured on them with medium-thick milk sauce, sprinkled with cheese and baked. The dish can also be baked in puff pastry vol-au-vents or white bread baskets (like eggs baked in bread).

Curd dishes

Cold (cottage cheese with milk, sour cream, sugar and curd masses) and hot dishes (cheesecakes, dumplings, casseroles, puddings) are prepared from cottage cheese.

Cold curd dishes

When selling natural cottage cheese, it is laid out in salad bowls, deep plates, saucers and poured with cold boiled milk or cream (you can serve them separately) and released with sugar. Sugar can be served separately in a socket. When serving with sour cream, the cottage cheese is wiped with sugar, placed in a bowl in a bowl for the holiday, a deepening is made on top with a spoon and sour cream is poured into it.

Lazy dumplings

Eggs, salt, sugar, flour are added to the pounded cottage cheese, everything is thoroughly ground. The mass is rolled out with a layer about 1 cm thick, cut into strips 2.5 cm wide and cut into pieces of a rectangular or triangular shape. Boiled in boiling salted water and served with butter or sour cream.

Softened butter or margarine, salt, vanillin, dissolved in hot water, semolina, raisins or finely chopped nuts and mix well. Then add eggs, beaten with sugar, and mix everything thoroughly. The mass is spread on a baking sheet or in molds, oiled and sprinkled with breadcrumbs. The surface of the products is smeared with an egg and baked. Release puddings with hot fruit, milk sauce or sour cream.

You can steam pudding. It is prepared in the same way, but the forms are placed on food warmers with hot water and boiled, covered with oiled paper or parchment.

Casserole

It is prepared in the same way as pudding, but with less eggs and butter. Eggs for casseroles are not beaten.

5.9. Cold meals and snacks

Snacks that are beautifully designed and have a pleasant aroma stimulate the appetite (gastric juice secretion) even before the food enters the body. However, cold dishes and snacks not only excite the appetite, but also provide a significant part of the necessary substances.

Some snacks are low-calorie (salads from tomatoes, cucumbers, salted mushrooms, etc.), but are an important source of vitamins, mineral salts; others, in addition, contain a large amount of proteins (pates, snacks from meat and fish, etc.), fats (snacks from smoked pork, fatty fish and butter, etc.), carbohydrates (snacks on bread, potato salads, etc.).

The recipe of many snacks includes vegetable oil, dressings, mayonnaise sauce, which are necessary in human nutrition as a source of unsaturated fatty acids. It is very valuable that in the manufacture of cold snacks, vegetable oil is not subjected to heat treatment and its biological value is not reduced. Snacks play a special role in the banquet menu, where they accompany wine and vodka products. The number of snacks in these cases can reach 7 – 10 titles.

Cold appetizers and dishes are prepared, as a rule, with products included in the recipe of the dishes themselves. No fake elements should be used when decorating dishes. It is necessary to use various recesses, molds as much as possible.

The dishes in which cold dishes are served must be beautiful and correspond to the type of product. Use salad bowls various shapes, round and oval dishes, vases, snack plates, caviar, herring, etc. The products are laid out in such a way that the sides of the dishes remain free, and if they are provided with a pattern, then it should be organically linked to the design of the dish. When preparing, decorating and dispensing cold dishes and snacks, sanitary rules must be strictly observed. The fact is that in the manufacture of cold dishes and snacks, the final stage is not heat treatment, but grinding, rubbing products, portioning them and other operations that can lead to secondary microbiological contamination of the product. This is all the more dangerous because many operations in cold shops are not mechanized and are performed manually.

Preparation of side dishes and jellies

Complex vegetable side dish

Many cold appetizers are served with a complex vegetable side dish. To prepare it, peeled carrots, potatoes, turnips, turnips are boiled and cooled. Each type of vegetable is cut into small cubes (about 0.5 cm) by hand or on machines for chopping boiled vegetables.

Potatoes, so that they do not boil soft, are boiled in salted water until half cooked, the water is drained and steamed.

Carrots, turnips, turnips can be cut raw, add a little water, vegetable oil and simmer until tender. With this method of preparation, the possibility of microbiological contamination is excluded, and the broth is used to prepare sauces, soups and other dishes.

Boiled vegetables are seasoned with vegetable oil or dressings. On vacation, they are laid out in slides. For banquet dishes, vegetables can be cut not into cubes, but into small stars, circles, etc. (using special notches). In addition to the listed vegetables, you can use beets, green peas. Beetroot is boiled in acidified water, cooled and chopped so that it does not stain other products, it is seasoned with vegetable oil.

pickled cabbage

White cabbage is chopped, placed in a non-oxidizing dish, vinegar, salt are added and, stirring, heated until the taste of raw cabbage disappears. The cooked cabbage should be slightly crunchy when chewed. It is quickly cooled, seasoned with vegetable oil and used as a side dish for meat dishes or as an independent dish. Instead of vinegar, you can use the liquid remaining after boiling the beets with vinegar when poaching.

pickled onion

Onion cut into rings, put in non-oxidizing dishes, add vinegar, sugar, salt, heat and quickly cool. Onions should be firm and slightly crunchy when chewed.

Portioned pieces of boiled poultry should consist of two parts (fillet and legs). Color - from gray-white to light cream. Appearance - neatly chopped pieces are stacked next to the side dish and poured with sauce. Consistency - juicy, soft, tender. The smell is of a boiled bird or rabbit. Taste - moderately salty, without bitterness, with an aroma inherent in this type of bird.

Fried bird must have golden brown. The color of chicken and turkey fillets is white, the legs are gray or light brown, goose and duck are light or dark brown, Consistency is soft and juicy. The skin is clean, without feather residues and bruises.

Breaded chicken fillet cutlets should be golden brown. Consistency - soft, juicy, with a crispy crust. Breading should not lag behind.

On the surface of chopped chicken cutlets there is a light golden crust. The color on the cut is from light gray to creamy gray. Consistency - lush, juicy, loose. Reddening of meat and taste of bread are not allowed.

Boiled and fried whole carcasses are stored hot for no more than an hour. For more long-term storage they are cooled, and chopped and heated before use. Poultry fillets and small game carcasses are cooked to order, as their quality deteriorates during storage. Dishes from cutlet mass can be stored hot for no more than 30 minutes, stews - no more than 2 hours.

Poultry is stored both chilled and frozen.

Chilled poultry is stored in boxes stacked in stacks or on racks. Shelf life at a temperature of 0 to 4 "C and a relative humidity of 80-85% - up to 4-5 days. When storing chilled poultry and rabbits, it is necessary to carefully monitor the observance of storage conditions and, if a slight foreign smell appears or a change in surface color, immediately sort the carcasses The quality of poultry deteriorates during storage, and due to the loss of moisture, their weight decreases.

Frozen poultry is stored in boxes stacked in tight stacks. The permissible storage time depends on the storage conditions and the type of bird. The maximum shelf life at a temperature of -12 to -15 "C and 85-90% relative humidity of geese and ducks - 7 days, chickens, turkeys and guinea fowl - 10 days; at a temperature of -25 ° C and below - respectively 12 and 14 months

During storage, the appearance of the carcasses changes significantly: the skin becomes dry and brittle, yellow stripes or spots appear at the points of contact between the carcasses. Fat during long-term storage goes rancid, its color and taste change. The fat of geese and ducks is especially quickly spoiled.

In the store, the shelf life of poultry carcasses of all types at a temperature of 0 to 6 ° C is up to 3 days, at a temperature not exceeding 8 ° C, chilled poultry is stored for a day, and frozen - up to 2 days.

At distribution refrigerators and trade enterprises, during storage and movement of meat and offal, their natural loss occurs due to evaporation of moisture and from leakage of tissue fluid.

32. nutritional and technological value of meat products. Technological process of lamb processing. Assortment and features of the preparation of semi-finished products from lamb. quality requirements. Terms and conditions of storage

The nutritional value is determined chemical composition meat and the importance of its individual components in human nutrition. According to modern ideas, the concept of "nutrition value" reflects the fullness of the useful properties of the product, including such more specific definitions as "biological value" (protein quality), "energy value" (the amount of energy released in the body from a food product), etc.

The value of the nutritional value of meat and meat products (and any other food product) can be defined as the percentage of satisfaction of each of the most important nutrients, the average human needs for nutrients and energy, which are approved and published by the Ministry of Health of the Russian Federation.

It is known that meat and meat products are predominantly a protein food product, therefore, the characteristics of proteins are considered first of all.

PROTEINS are the most valuable component of meat, accounting for 95% of all nitrogenous substances in the body. In terms of amino acid composition, they are closest to the "ideal" animal proteins, since they contain all the essential amino acids in optimal amounts and ratios.

The recommended proportion of animal proteins in the diet of an adult should be an average of 55% of their total amount. It has been shown that the combination of animal and vegetable proteins in the diet has a greater biological activity than their separate use. In addition, the joint consumption of animal and vegetable proteins increases their digestibility. The optimal content of total protein in the daily diet is on average 12% of the calorie content of the diet, which approximately corresponds to 85 g.

LIPIDS (FATS). Meat is one of the main sources of animal fats in human nutrition. The content of fats in individual types of meat is different. For example, pork fat contains 90-92% fat.

Fats are made up of triglycerides and lipid substances. The latter include phospholipids, sterols, and a number of other lipid compounds.

Triglycerides. They include glycerin (about 9%) and fatty acids. Fatty acids are divided into saturated and unsaturated. Saturated fatty acids - palmitic, stearic and others - are found in the greatest amount.

unsaturated fatty acids are divided into mono- and polyunsaturated. Among monounsaturated ones, the importance of oleic acid is noted, it is found in the greatest amount in pork (43%) and beef fat (37%), as well as in goose meat (11-16%).

A special role belongs to polyunsaturated fatty acids: linoleic, linolenic and arachidonic, which are not synthesized in the human body, but must be supplied with food, therefore they are called essential. Unlike saturated fatty acids, polyunsaturated fatty acids contribute to the removal of cholesterol from the body, are the precursors for the synthesis of hormone-like substances - prostaglandins, which prevent the deposition of cholesterol in the walls of blood vessels.

In many countries, the production of meat products with the addition of linoleic acid and other polyunsaturated fatty acids is being started to prevent and comprehensively treat lipid-dependent diseases.

Animal fats are the main sources of vitamins A, D and contribute to their absorption in the body. Thus, animal fats and their individual components play an important role in human life processes, provided they are consumed reasonably.

CARBOHYDRATES.

Meat and meat products contain a relatively small amount of glycogen polysaccharide and are not a source of carbohydrates in human nutrition.

VITAMINS. The largest amount of vitamins is in the liver - this is a real pantry of biologically active substances. For example, the content of ascorbic acid in beef liver is the same as in its most common sources: cabbage, potatoes, green peas.

In general, meat is not a vitamin product in human nutrition, however, the high level of thiamine in pork, B vitamins in the liver, which must be taken into account when compiling balanced diets, attracts attention.

^ MINERALS in meat are represented by a certain qualitative composition. Meat is high in iron, the bioavailability of which is much higher than that of plant-based iron. Iron from meat products is absorbed by the body by 30%, from plants - by 10%.

Meat is also one of the main sources of sulfur, the content of which is proportional to the content of proteins.

Technological value - the degree of suitability for the development of culinary products High Quality

The quality of meat is evaluated by organoleptic indicators. The surface should be dry during maturation, pale pink in color, the surface is moist in the cut, the consistency is dense elastic, the smell is pleasant, corresponding to the product

Structural and mechanical properties (consistency, stiffness, mechanical strength) due to the spatial distribution of proteins, lipids and

water in the product, the shape and strength of the bonds between them, predetermine the state of organoleptics, the nature and degree of destruction of the product in the process

chewing. The latter factor determines the specific contact surface and the physical accessibility of food particles to the action of enzymes, i.e.

digestibility.

Technological process of lamb processing

Defrosting at room temperature, cutting off the brand, washing (in water at a temperature of 10-15 C). Cutting meat consists of the following operations: cutting into separate parts, deboning parts (separating the pulp from the bones), trimming and stripping the parts (removing tendons, films, cartilage). The main purpose of cutting and deboning is to obtain parts of meat that are different in their culinary qualities.

Carcasses are cut in a room with an air temperature not exceeding 10 ° C.

Scheme of the culinary cut of lamb carcass: 1 - neck, 2 - shoulder blade, 3 - loin, 4 - brisket, 5 - hind leg

The lamb carcass is divided into two halves along the protrusion of the pelvic bone - the front and back, and the kidneys are removed. The front part is divided into shoulder blade, neck, loin, brisket. First, the scapula is separated, then the neck along the last cervical vertebra. In the remaining part along the dorsal vertebrae, the pulp is cut from both sides of the spine and the spine is cut down, the breast bone is cut and two halves are obtained. They put them on the table inside up, make an incision across the ribs so that the width of the loin along the entire length is the same (the length of the ribs at the loin should be no more than 8 cm), chop the costal bones and separate the loin from the brisket.

When deboning the neck, a longitudinal section of the pulp is made along the cervical vertebrae and the pulp is cut off in a whole layer. The shoulder blade is rolled in the same way as beef. When cleaning, remove

tendons and coarse connective tissue. Films are not removed from the outside.

Tendons are removed from the outside of the loin, sinewy meat (part of the flank) is cut off from the back end of the brisket

Large-sized, portioned and small-sized semi-finished products are prepared from lamb and pork.

large lumpy

For frying, use large pieces of meat weighing 1.5–2 kg from loin, ham, shoulder blade. The shoulder blade is pre-rolled and tied with twine.

Stuffed brisket At the brisket from the side of the flank, films are cut between the outer layer of the pulp and the pulp on the costal bones so that a deep “pocket” is formed. The resulting hole is filled with minced meat, the incision is fixed with a skewer or sewn up.

Preparation of the national dish "Stuffed chicken legs"

Introduction………………………………………………………….… 5

Technological part…………………………………………..… 6

1.Technological sequence of operations... 6

1.1 Recipe for the dish “Stuffed Chicken Legs”..……...6

1.2 Routing………………………………………… 7

1.3 Technological scheme of cooking

"Stuffed chicken legs"…...…………………….….... .9

1.4 Products used…………………………………… .. .10

1.5 Applied tools and equipment………………….11

1.6. Economic calculation………………………………………….. 12

2.Technological sequence of operations... 6

2.1 Recipe..……...6

2.2 Technological map………………………………………… 7

2.3 Technological scheme of cooking …….….... .9

2.4 Products used……………………………………… .. .10

2.5 Applied tools and equipment………………….11

2..6 Economic calculation

3. Safety requirements………………………………11

Literature used……………………………………………...14

Applications

INTRODUCTION

Russian cuisine traditional cuisine Russian people . Its dishes and taste accents vary depending on the geographical location. Russian cuisine has absorbed elements of French cuisine, as well as dishes from the countries of the former USSR and various peoples inhabiting Russia.

A distinctive feature of the dishes of Russian peasant cuisine there is practically no such technique as frying . As a rule, food was cooked in ovens , so cooking is very widely used, stewing, stewing, baking.

The Russian table is widely known abroad mainly for its delicacies: smoked sturgeon back (balyk), sturgeon with horseradish, lightly salted salmon (salmon), red, black and pink (whitefish) caviar, pickled and salted mushrooms (saffron mushrooms and porcini), which are not only a beautiful still life together with crystal-clear Moscow vodka, but also subtly harmonizing with it in taste.

Russian cuisine, in the form in which it has come down to our days, finally took shape a little over a hundred years ago, in the second half of the 19th century, when its unofficial codification was carried out: it was in the period from the 40s to the 80s of the XIX century. V. a large number of cookbooks appeared, compiled by people of different classes (from aristocrats to peasants) and from different districts countries. This made it possible not only to see for the first time in the most complete form the entire national repertoire of Russian dishes, but also to begin its critical cleaning from various foreign borrowings and layers.

If we briefly characterize the modern Soviet cuisine of the 80s and the tasks that it sets for itself in the future, we can say that it is distinguished, firstly, by internationalism, tolerance, respect and interest in the culinary traditions of all the peoples of our country, and in secondly, the desire for the careful preservation and reconstruction of culinary antiquity, where it is practically possible.

TECHNOLOGICAL PART

1. Technological sequence of the operation
   1. Recipe for Stuffed Chicken Legs

Table 1

Product name	Weight gross in gr.	Weight net in gr.
chicken thigh mass of fried p\f	1100
Potato
Champignon
Bulb onions
Carrot
Vegetable oil
Egg
exit

1.2 Technological map of the preparation of the dish "Stuffed chicken legs"

table 2

Product Names	Weight in grams
		For 1 serving	For 10 servings
chicken thigh	1100	11000
Potato		3200
Champignon
Bulb onions
Carrot
Vegetable oil		5000
Egg

Cooking technology

Boil mushrooms for 10-15 minutes, cool and squeeze out excess water.Remove the skin from the leg with a "stocking", to the bone.And chop the bone so that the joint remains with the skin. We get a bag with a bone at the end. Separate the chicken fillet from the bones. Grind in a meat grinder: chicken fillet, raw carrots, boiled mushrooms. Grind the onion on a grater, you can just finely chop with a knife, or you can also through a meat grinder. Add the egg, salt and pepper to the minced meat to taste, and knead it. We stuff our "skin with a bone" with ready-made minced meat. We close the leg filled with minced meat with an "envelope". Can be sewn with thread or secured with a skewer. We heat the sunflower oil for deep fat, put the legs. Fry until golden brown. You can use a deep fryer, but oil consumption will increase accordingly. The fried legs are placed in a heat-resistant glass dish. Served with potatoes.

1.3 Technological scheme for preparing the dish "Stuffed Chicken Legs"

Scheme 1

1.4 Products used

The following products are used to prepare the national dish "stuffed chicken legs":

chicken legs

Potatoes The nutritional value of potatoes is high due to the high content of starch (18-24%). Potatoes contain proteins, sugars, minerals, vitamins of groups B and C;

Onion - it is valued for its sugar content, essential oils, phytoncides;

Champignon;

Vegetable oil;

Carrot;

Chicken egg;

1.5 Applied inventory and equipment

To prepare the Stuffed Chicken Legs dish, the following tools and equipment are used:

Chef's knife;

Chopping boards OS and MS;

Pan;

A bowl;

Meat grinder MIM-82 is designed for grinding meat and fish, is desktop machine with individual fastening;

Electric stove PESM-4ShB consists of four rectangular burners and an oven with sides for moving cookware.

2. Safety requirements

All electrical equipment must have a reliable protective earth in accordance with the requirements. Rules for the installation of electrical installations. To ensure electrical safety, the following requirements must be observed: the design of the production equipment driven electrical energy, must include a device (means) to ensure electrical safety; the equipment must be protected against accidental contact with live parts; handles, levers and buttons of the equipment, which are touched by hands during normal use, shall not become energized if the insulation is damaged. The electric stove must be grounded. It is not recommended to turn on all electric burners and the oven at the same time, as this will overload the network. Do not use the stove as a heating device. Do not turn on hotplates without a heat sink for a long time (pots / pans), as they will crack.

Personal hygiene of the cook: keeping hands clean is of particular importance, as in the process of cooking constantly come into contact with food; Sanitary clothing Protects food from contamination that may enter from the body. The kit includes: dressing gown or jacket with buttons, apron, cap, special. shoes, towel. Hair must be hidden under a cap, shoes with rubber soles without heels. Earrings, rings, bracelets, chains and other items are not allowed.

1. economic calculation

Table 4

name of raw materials and indicators	Norm		Price, r.k/kg	Amount, r.k
		For one portion. G.			For 10 servings. G
chicken thigh	1100	11000
Potato		3200
Champignon		4000
Onion
Carrot
Vegetable oil		5000
Egg
total cost raw set for 10 servings
Total cost for 1 serving
Markup 20%
Selling price of the dish
Exit

USED ​​BOOKS

Ameulova S.P. , Matyukhina Z.P. , Korolkova E.P. . Food products (commodity science). - M.: Economics, 1987

Anfimova N.A. Cooking M.: Academy, 2008

Anfimova N.A. , Zakharova T.I. , Tatarskaya L.L. . Cooking "pastry chef" M .: ProfObrIzdat, 2002

Auerman L.Ya. , Matyukhina Z.P. Fundamentals of physiology of nutrition, sanitation and hygiene. - M.: Higher school, 1987

Bogdanova M.A. etc. Equipment for public catering establishments. - M.: Economics, 1986

Buteykis N.G. , Zhukova A.A.. Preparation of flour confectionery products. - M.: Economics, 1988

Zolin V.P. Technological equipment catering establishments. M.: Academy, 2007

Miftakhudinova N.N. , Bogdanova L.M. Fundamentals of calculation and accounting in public catering establishments. M.: Higher school.

Collection of recipes for dishes and culinary products. - M .: Academy, 2010

Sopina L.N. A guide for a cook. - M .: Academy, 2006

Usov V.V. Organization of production and service at catering establishments. - M.: Academy, 2008

Annex 1

Figure 1. Meat grinder MIM-82

1-Pusher; 2-Bowl; 3-Actually a meat grinder. Drive: 4-Shaft driving; 5- Reducer; 6- Facing; 7 - Electric motor; 8- Shock absorber; 9- Light-signal fittings "NETWORK"; 10- Button "REVERSE"; 11- Button "STOP"; 12- Button "START"; 13- Facing back; 14- Block of clamps; 15- Clamp; 16- Cable entry; 17- Ground clamp, 18- Locking mechanism.

1- Key; 2- Auger; 3- scoring knife; 4- The knife is double-sided; 5- Lattice; 6 - Thrust ring; 7 - Clamping nut.

B 4. Types of industrial lighting and their characteristics. Basic lighting quantities and units of their measurement, KEO.

B 4. Types of industrial lighting and their characteristics. Basic lighting quantities and units of their measurement. KEO

B 4. Characteristics of the combustion process. Types of combustion. Combustible substances Explosive and fire hazardous properties of GW.

INTRODUCTION
1. PART ONE. PROFESSION COOK
1. 1 Characteristics of the topic. Stuffed chicken legs with complex garnish
1.2 Recipe and calculation
1. 3 Characteristics of the main and auxiliary raw materials
1. 4 Description of the technological process of preparing a dish
1. 5 Description of the organization of work of shops
2. PART TWO. OCCUPATIONAL SAFETY AND HEALTH
2.1 Safety
2.2 Personal hygiene of catering workers
CONCLUSION
LIST OF USED SOURCES
APPLICATION

INTRODUCTION

The ability to cook deliciously and beautifully on your own is very much appreciated, because cooking good food is a whole art that requires considerable experience and knowledge. It's not just cracking two eggs into a frying pan and sprinkling salt and pepper on them.

Beautiful skill in cooking is valued at the highest level. And a striking confirmation of this is the fact that modern television is simply full of all kinds of culinary programs in which you can learn how to cook everything from elementary Ukrainian borscht with sour cream to Italian pasta with Tartar sauce. The recipes themselves are simple. technical description of what and in what order should be put into the composition of the dish in order to get something magnificent and refined.

Mixing something with something to make a culinary masterpiece is a whole science that requires a huge amount of hours and training in order to at least begin to understand elementary things in it. In general, being a culinary specialist is not only an honor, because his hands are in contact with expensive and exquisite varieties of meat and fish, but also quite profitable, and all because many people today simply do not have time to have lunch or dinner at home with their families, more and more often giving preference for expensive cafeterias or restaurants.

The work of a cook today is highly valued and welcomed, since cooking is the highest of the sciences, which is simply not possible without a certain gift and talent. Ability to add right amount spices or spices is the height of art, so many people today are beginning to feel the need to receive a special culinary education.

Cooking is also very beneficial for a person’s mental health, as it has long been scientifically proven that cooking develops patience and

perseverance, and also has a positive effect on the psyche, due to the fact that

person touching food good quality rejoices and admires, and therefore receives a number of positive emotions.

As a rule, educational culinary programs have a huge viewership rating, because it is interesting and not boring. The dish should not only be well-prepared and tasty, but also simply must be beautiful, so that the viewer from the TV screen wants to try it and give their assessment of the chef's creativity. That is why such a craft is very fashionably necessary in our lives.

Cooking is very profitable, but only when the cook knows how to use the gifts of nature and his talents to recreate excellent dishes, and connoisseurs of his craft with great enthusiasm accept more and more new skills of the cook give his creativity the highest marks. In short, the ability to cook is the ability to bring joy and pleasure to others.

Target performance of work - describe technological process stages of preparation of the dish "Stuffed chicken legs with a complex side dish".

Tasks:

1. Describe the main stages of cooking the dish "Stuffed chicken legs with a complex side dish."

3. Describe the main and auxiliary raw materials.

4. Describe the technological process of preparing the dish.

5. Reveal the organizational conditions of the workshops.

1. PART TRANS VAYA. PROFESSION COOK

Theme characteristics. Stuffed chicken legs with complex garnish

The profession of a cook is one of the most popular and in demand in the world. Everyone can cook something quickly and even tasty, but chefs do something more with food. They do not just follow the requirements of the recipe, mixing the ingredients in the right proportion and bringing the products to readiness. Extensive knowledge of physiology, chemistry, visual arts, as well as a sense of proportion and a special intuition form what we call culinary masterpieces.

Skilled chefs are often called masters of cooking, and their dishes are works of art. Because their main goal is not just cooking to satisfy hunger. They strive to convey certain feelings and moods to people, choosing the most successful combination of taste and aroma, as well as beautifully decorating the dish. Without a doubt, this can only be done with talent and with a certain amount of inspiration.

The profession of a cook has several areas of activity. The pastry chef makes sweets. This specialization requires a developed imagination and a fine artistic taste, since it is very important not only to prepare a confectionery product, but also to decorate it in an interesting way. The cook-technologist accepts raw materials, monitors their quality, measures required amount products according to portions, and also monitors compliance with the recipe and caloric content of food. His duties include proper organization cooking process. The chef combines the functions of an administrator and a cook. That is, he not only draws up a menu, prepares applications for

Procurement of products, oversees the work of other cooks, oversees the cooking process. This is also a high-class professional who invents new dishes and improves existing recipes, whose inalienable character traits are creativity and originality.

The profession of a cook has pros and cons, like any other specialty. The disadvantages include a large psychological and physical stress. The work of a cook requires constant and full dedication, increased concentration of attention, and also involves considerable responsibility. The undoubted advantages are the presence of a constant demand for this type of activity, the likelihood of professional growth and the acquisition of skills useful in everyday life. In addition, this is a great opportunity to realize your creative potential and create something original.

In the history of cooking, dishes began to appear more often as "stuffed legs with a complex side dish."

Stuffing - is a culinary term that refers to the filling of a whole, intact food product with a closed shell with a variety of fillings.

Most often, a whole product is understood, for example, as a whole bird (chicken, duck, goose, turkey), fish (pike, carp) or a whole fruit (pumpkin, zucchini, tomato, Bell pepper). When stuffing, the internal cavity of the main product is freed from natural filling (seeds or entrails), and then filled with some kind of filling.

Basically, the latter is prepared on the basis of other food materials (fruits, vegetables, grains) or may partially consist of the same food raw materials (meat, poultry, fish). In addition, crushed spices are often added to the filling, which differ in taste from the main food shell.

Stuffing can be complete, ordinary (natural or ordinary) and partial. The first variety involves the use of only the outer shell of a particular product (for example, only the skin of a chicken or pike), while the meat of this bird (fish) is used as a filling, which is turned into minced meat and mixed with other products - dried fruits, rice , onion beets.

The second type of stuffing is observed when the stuffing is simply filled with some natural cavities (for example, stomachs, abomasum of a calf, cow or sheep). In addition, the usual stuffing is used if whole apples are laid instead of duck or goose entrails. As a result, in this case, preparatory manipulations during stuffing are reduced to a minimum, that is, they are determined by the natural need only to fill the void, thereby fitting heat treatment product.

And finally, partial stuffing is a culinary process when minced meat is introduced into the product as a side component, which makes up a smaller part of the main product. In addition, such stuffing often does not provide for the penetration of the main food material to the full depth.

Partially stuffed are casseroles, rolls, zrazy, in which the stuffing is a fairly narrow layer, slightly noticeable externally, and at the same time creating only a slight accent of food in terms of taste. In addition, partial stuffing can also be called the introduction of a small amount of celery and garlic filling into shallow cuts of eggplant, which are intended for salting.

However, in all national cuisines natural stuffed dishes have been preserved and remain unchanged. It is them, which is interesting, today they are increasingly associated with traditional, solemn, festive.

1.2Recipe ra and costing

To prepare the dish "Stuffed Legs with a Complex Garnish", a collection of recipes for dishes and culinary products is used, in which you can determine how many products are needed for a given dish.

The recipe for preparing the dish: "Stuffed chicken legs with a complex side dish" is shown in table 1.

Table 1

Recipe for the dish: "Stuffed chicken legs with a complex side dish"

Having determined the name of the products necessary for preparing the dish “Stuffed chicken legs with a complex side dish”, we proceed to the calculation of the calculation card.

The cost of a raw set of a dish is calculated by multiplying the amount of raw materials of each item by the selling price and summing up the result. The raw material set of the dish is taken from the collection of recipes, in which the following data is indicated for the dish:

The name of the products from which the dish is prepared;

The rate of investment of raw materials by gross weight (in the case of receipt of production in semi-finished products, the rate of investment of raw materials is taken by net weight);

Output rate (mass of a separate portion or dish as a whole);

The calculation of the costing card for the dish "Stuffed chicken legs with a complex side dish" is shown in table 2.

table 2

Calculation card

The name of the dish "Stuffed chicken legs with a complex side dish"

Product name	Gross for 1p, gr	Net for 1p, gr	Quantity	Price rub/kg	Sum
For 1 portion	For 50 servings	1 serving	50 servings
chicken legs			0,2		155-00	31-00	1550-00
Bulb onions			0,025	1,25	37-00	0-93	46-50
Champignon mushrooms			0,045	2,25	210-00	9-45	472-50
Hard cheese			0,015	0,75	379-00	5-70	284-25
Mayonnaise			0,025	1,25	64-00	1-60	80-00
Vegetable oil			0,01	0,5	72-00	0-72	36-00
Garlic			0,003	0,15	99-00	0-30	14-85
Salt			0,003	0,15	15-00	00-05	2-25
Pepper			0,003	0,15	220-00	0-66	33-00
Rice			0,035	1,75	42-00	1-47	73-50
Carrot			0,03	1,5	68-00	2-04	102-00
Peas			0,025	1,25	85-00	2-13	106-00
Corn			0,03	1,5	85-00	2-55	127-00
Parsley			0,03	1,5	150-00	4-50	225-00

Yield 1 portion: 430 gr.

Price: 63.10 rub.

As a result of the calculation, we determined how many products are needed to prepare the dish “Stuffed Legs with a Complex Garnish” per serving and its cost.

In our calculation, when leaving 1 serving, 430 gr., The cost is 63 rubles. 10 kop.

1 | | | | |

I method - prepared carcasses are molded, greased with salt, laid on a baking sheet greased with fat; the baking sheet is placed in an oven with a temperature of 210-2200C for 5-10 minutes to form a golden crust, then the heat is reduced to 150-1600C and brought to readiness at this temperature. In this case, the carcasses are poured with fat or juice, which was formed during the frying process.

Method II (for small birds) - prepared carcasses are fried on a baking sheet with fat heated to a temperature of 150-1600C until golden brown, then placed in an oven with a temperature of 1800 and brought to readiness. Portion pieces are fried in the main way with bringing to readiness in the oven. The bird is portioned in 2 pieces per serving (fillet and leg, back can be cut down). The side dish is served with crumbly buckwheat porridge, boiled or stewed rice, boiled peas, raw fried potatoes, stewed cabbage, baked apples, complex side dishes. As an additional garnish, dill, parsley, lettuce, fresh cucumbers, red and white cabbage. Sauces - red main, tomato, tomato with mushrooms. Stuffed goose, duck - prepared poultry is stuffed with small or medium potatoes, prunes or apples and fried in an oven for 45-60 minutes. On vacation, the stuffed bird is portioned, placed on a dish along with minced meat and poured over with juice or butter.

Tobacco chickens - the carcass of a young bird is molded into a feeder, cut along the keel bone, unfolded, sprinkled with salt, smeared with sour cream and fried in a frying pan under a heated press. Served on a platter with herbs, fried tomatoes, pickled onions. Separately, in a gravy boat, tkemali or garlic sauce is served. Poultry according to the capital - cleaned fillet (without a bone), the pulp of the hind legs or the back of the rabbit is beaten off, moistened in eggs, breaded in white bread and fried for 12-15 minutes. When on vacation, they put butter, canned fruits and a side dish (green peas, deep-fried potatoes, complex side dishes) are placed on the side. Garnish can be served in baskets. Casserole from chicken meat with ham - chicken meat and ham are passed through a meat grinder, bechamel sauce (milk sauce without butter) is added, spread on a portion pan, sprinkled with grated cheese on top and baked for 30 minutes at a temperature of 180-1900C. Served with mashed potatoes and tomato sauce. French fries - chickens, chickens or turkeys are boiled, chopped into portions, breaded, moistened in lezon, breaded in white breading, deep-fried until a crust forms and brought to readiness in an oven. When serving, drizzle with butter and garnish with fried potatoes. Tomato sauce with wine is served separately. The dish is decorated with lettuce or parsley. Natural, breaded, stuffed cutlets and schnitzels are prepared from chicken and turkey fillets.

quality requirements

The fried bird should have a ruddy crust. The color of chicken and turkey fillets is white, hams are gray or light brown, goose and duck are light or dark brown. Consistency - soft, juicy. The skin is clean, without feather residues and bruises. Boiled and fried whole poultry carcasses are kept hot for no more than 1 hour. For longer storage, they are cooled, and cut into portions and heated before use. Dishes from poultry fillets and small game carcasses are prepared to order, as the quality of these products deteriorates during storage. Cutlet mass dishes are stored hot for no more than 30 minutes, stews - no more than 2 hours. Storage of semi-finished poultry products. Semi-finished poultry products are stored in refrigerated rooms at a temperature not exceeding +6 C. At the manufacturing plant, carcasses of chickens, chickens, natural fillets, chicken legs no more than 8 hours, chopped chicken cutlets no more than 6 hours.