GPOU TO "TECHNIQUE OF FOOD PRODUCTION TECHNOLOGIES"
Methodological development
Direction: Educational and methodological support of academic disciplines
"I affirm"
At MK cooks
"____" __________2015
Chairman___________
Industrial training lesson
On this topic:
"Cooking chopped beefsteak with egg, chopped schnitzel with side dish."
Development
Masters p/o Pronina G.V.
Methodist Danilova Zh.V.
Specialty: cook, pastry chef
Date: y
Tula 2015
Plan.
The industrial training lesson is conducted through a frontal survey using didactic material.
Group No. 203
Course No. 2
Profession: cook, pastry chef
The date of the - __________
Foreman p/o Pronina G.V.
Topic No. 12 “Cooking hot meat dishes”
Topic of the lesson: “Cooking chopped steak with egg, chopped schnitzel with side dish” Type of lesson: Lesson on complex work Lesson type - industrial training lesson is conducted by a frontal survey using didactic material.
Venue: hot shop (frying department)
Lesson objectives:
Educational:
Teach students to prepare meat dishes, chopped beefsteak with egg, chopped schnitzel with a side dish, in compliance with the cooking process, sanitation, hygiene and safety rules
A comprehensive test of students’ in-depth knowledge on the topic “Cooking hot meat dishes.” To ensure repetition of the material covered by activating the cognitive activity of students through a targeted combination of the theory of industrial training.
Improve students’ work skills and techniques for performing complex work in compliance with technology, safety regulations, sanitation and hygiene rules.
Developmental:
To develop the ability of rational and cultural organization of work, visual control, accuracy in performing operations and actions of students.
3.Educating:
Foster interest in your chosen profession and develop teamwork skills.
Mastery level 2 - reproduction
The method of conducting classes is control and testing
DURING THE CLASSES
Organizational part (5 min.)
A ruler, a report from the group on duty about the presence of students, checking the appearance of students and the availability of work clothes.
Introductory briefing (40 min.)
2.1 Statement of the topic and purpose of the lesson.
2.2 Survey of students on special material. subjects and past industrial training lessons.
2.3 Demonstration and explanation of techniques, methods, technological sequence of work to be done in the lesson. Detailed implementation by students of the studied labor actions, independent determination of technology. Methods and modes of completing tasks.
2.4 Reinforcing the introductory briefing material: questions for students.
Student exercise and ongoing instruction (5 hours)
3.1 Exercises for students in performing techniques and performing operations (types of work). Individual and collective instruction of students by a master.
3.2 Accumulation of production experience of students, development of independence and creative abilities of students.
3.3 Purposes of basic walk-throughs of students’ workplaces.
Final briefing. (15 minutes.)
4.1 Conduct an analysis of the day’s work.
4.2 Celebrate the successes of students and the group as a whole, evaluate the quality of work, make comments on the organization and cleaning of workplaces, labor discipline, and culture of behavior.
4.3 Announce the topic of the next lesson.
4.3 Give out homework.
Material equipment of the workshop:
Production table - 4 pcs.
Scales.
Cutting boards “O.S.”, “MS”, “O.V”
Chef's knives - 10 pcs.
Bowls.
Plates - 10 pcs.
Frying pans
Plate
Figured knife for slicing potatoes
Dishes for vacation: plates for main courses, tablecloth, spoons
Natural samples.
Set of products.
Collection of recipes
Didactic material
Routing
Main part.
The duty officer calculates the raw materials according to the collection of recipes, prepares the necessary raw materials, organizes the workplace,
Before starting the practical preparation of meat dishes, it is necessary to test the theoretical knowledge of students, while using effective methods and methodological techniques for enhancing the cognitive activity of students, knowledge of special and educational subjects, using all kinds of didactic handouts, which contributes to the practical implementation of the relationship between industrial training and theoretical .
During the lesson, students must learn to follow the technological process of preparing meat dishes, bring to taste and identify by appearance, select the right dishes, cooking equipment, organize the workplace, follow the technological mode of preparation minced beefsteak with egg, minced schnitzel with a side dish, sanitation and safety rules, learn the rules for storing meat dishes and sales deadlines, learn how to properly dispense a steak and schnitzel with a side dish, and work safely on electrical equipment.
The task of the p/o master– teach the student, instill a love for his chosen profession; to instill in students respect for work, conscious work discipline, careful attitude towards raw materials, equipment, tools, teach students to independently solve work problems and independently correct mistakes, cultivate a high culture of service during the distribution of main courses, develop aesthetic taste, explain the need for educational documentation. Teach students to work independently and work in teams.
I distribute students into teams:
1st brigade – “Chopped beefsteak with side dish”
2nd brigade – “Chopped schnitzel with garnish”
Student survey on the topic:
Question: Nutritional value of meat?
Answer student: Meat contains complete proteins, fats, minerals: phosphorus, potassium, magnesium, iron, vitamins A, D, PP, group B Question: What is natural chopped mass?
Answer: Natural chopped mass is a mass without the addition of bread Question: Norm for 1 kg of chopped mass?
Answer: For 1 kg of chopped mass take: meat -800g, lard -120g, water or milk -70g.
Question: How to prepare natural chopped mass?
Answer: To prepare the minced mass, use meat from the neck, flank, hem, and trimmings. The meat is cut into pieces, combined with lard (for juiciness and improved taste), passed through a meat grinder, water or milk, salt, pepper are added and everything is mixed well.
Question: What kind of preparations are made from chopped mass? Answer student: Chopped beefsteak, chopped schnitzel, languette, rump steak, meatballs.
Question:What equipment is used to prepare dishes?
Answer student: Meat grinder, stove
Question: What shape of steak?
Answer student: The steak has a flattened round shape with a thickness of 1-1.5 cm
Question: What shape does chopped schnitzel have?
Answer student: Schnitzel has an oval-oblong shape, 1 cm thick
Question: What is the difference between semi-steak and schnitzel?
Answer student: Non-breaded steak, breaded schnitzel
Question: How to properly fry steak and chopped schnitzel?
Answer: Place the meat in a hot frying pan, fry on one side, turn it over with a spatula away from you and fry, bring to readiness in the oven at a temperature of 260˚C
Question: How to determine the readiness of meat products?
Answer Transparent bubbles and juice appear on the surface.
Question: How to fry fried eggs? Answer student: Break the processed egg with the blunt side of a knife into a hot egg pan, salt the white, pepper the yolk
Question: What side dishes can be served with steak and schnitzel? Answer student: Fried potatoes, French fries, crumbly porridge, pasta Question: What additional side dish can be served with steak and schnitzel? Answer student: Fresh and canned vegetables Question: Rules for serving natural minced steak with eggs?
Answer student: Place the steak in the middle of the plate, place fried potatoes around it in fan-shaped circles; Pour the juice over the steak, place fried eggs on it, and decorate with herbs. Serve additional side dish separately. Temperature: 65°C.
Question: Rules for releasing naturally chopped schnitzel?
Answer student: Place the schnitzel on a plate, pour it with butter, next to it are fried potatoes in the main way, garnish with herbs. Serve additional side dish separately. Temperature: 65°C.
The students learned the theoretical material, answered the questions correctly, and became familiar with natural samples and vacation rules. The completed material on the topic “Cooking hot meat dishes” allows students to independently, under the guidance of a production training master, prepare meat dishes according to technological maps
Independent work of students .
Students are divided into two teams. The foreman distributes the task between teams. During the work process, the production foreman checks the organization of workplaces. Availability of equipment and utensils; provides practical assistance to students who have difficulties.
Chopped beefsteak with egg
Place the prepared frying pan in a frying pan heated with fat, fry on both sides, bring to readiness in the oven,
Chopped schnitzel with garnish:
The prepared semi-finished product is placed in a frying pan heated with fat, fried until a crispy crust is formed and brought to readiness in the oven. When leaving, place fried potatoes on a portioned dish, next to a schnitzel, and pour melted butter over them.
Qualitative assessment of dishes:
Each team prepares its own dish, releases it, and gives a quality assessment.
Final briefing
Summarizing
Troubleshooting
Mark the students who completed the task best.
Report the topic of the next lesson and homework assignment.
Homework:
Repeat the topic: “Cooking beer pancakes with meat, chopped cheesecake with minced vegetables”
Result of work: In class
Send your good work in the knowledge base is simple. Use the form below
Students, graduate students, young scientists who use the knowledge base in their studies and work will be very grateful to you.
Posted on http://www.allbest.ru/
Technological process for preparing “Natural Chopped Schnitzel” and sponge roll “Fairy Tale”
INTRODUCTION
1. PREPARATION OF “NATURAL CHOPPED SCHNITZEL”
1.1 CHARACTERISTICS OF RAW MATERIALS
1.2 PREPARATION OF RAW MATERIALS FOR PRODUCTION
1.3 DESCRIPTION OF THE TECHNOLOGICAL PROCESS OF “PREPARATION OF NATURAL CHOPPED SCHNITZEL”
1.4 ORGANIZATION OF WORK OF THE MEAT SHOP
1.5 EQUIPMENT, INVENTORY, TOOLS USED IN PRODUCTION
1.6 SANITARY REQUIREMENTS, CONDITIONS AND DURATION OF STORAGE
1.7 OCCUPATIONAL HEALTH AND SAFETY REQUIREMENTS
2. PREPARATION OF SPONGE ROLL “FAIRY TALE”
2.1 CHARACTERISTICS OF RAW MATERIALS
2.2 PREPARATION OF RAW MATERIALS FOR PRODUCTION
2.3 DESCRIPTION OF THE TECHNOLOGICAL PROCESS OF PREPARING THE “FAIRY TALE” SPONGE ROLL
2.4 ORGANIZATION OF WORK OF THE CONFECTIONERY SHOP
2.5 EQUIPMENT, INVENTORY, TOOLS USED IN PRODUCTION
2.6. SANITARY REQUIREMENTS, CONDITIONS AND STORAGE TIMES
2.7. OCCUPATIONAL HEALTH AND SAFETY REQUIREMENTS
CONCLUSION
BIBLIOGRAPHY
APPLICATION
INTRODUCTION
The relevance of this topic lies in the fact that meat dishes for men, but also girls, are an integral part of their diet.
Probably not a single person will refuse a delicious piece of meat.
What is the “Schnitzel” worth?
But, unfortunately, not everyone knows that the name “Schnitzel” originally referred to a Viennese dish made from veal that spread in the second half of the 19th century.
In German, "Schnitzel" means "shavings"
The purpose of my work is to describe the technological process of preparing “Natural Chopped Schnitzel”
1. PREPARATION OF “NATURAL CHOPPED SCHNITZEL”
1. 1 CHARACTERISTICS OF RAW MATERIALS
Meat is an important source of proteins and fats. It contains a lot of complete proteins - 14.5...23%, fat - from 2 to 37%, minerals - 0.5...1.3% (of which the most valuable are phosphorus, calcium, sodium, magnesium and iron salts). Meat contains vitamins A, D, PP and group B.
The main tissues of meat are: muscle, connective, fat and bone.
When accepting meat, first of all, the presence of a fatness mark and veterinary and sanitary control are checked, and the good quality of the meat is determined organoleptically. According to fatness, pork can be divided into meat, trim and fat. Good-quality chilled meat has a dry crust on the surface of the carcass, the color is from pale pink to red, the consistency is dense, elastic (when pressed, the dimple quickly evens out). Frozen meat on the surface and cuts has a pink-red color with a grayish tint due to ice crystals, the consistency is solid (it makes a sound when tapped); It has no smell, but when it thaws, the smell of meat and dampness appears. You can check the quality of frozen meat using a heated knife blade or by test cooking. Meat received at the enterprise is subjected to preliminary culinary processing.
1. 2
The main raw material for the production of minced semi-finished products is cutlet meat.
The range of chopped semi-finished products includes natural chopped - chopped steak, natural chopped cutlets, natural chopped schnitzel, poselyanski meatballs, kupaty, lula-kebab, as well as semi-finished products from cutlet mass (filled with bread) - cutlets, meatballs, schnitzels, zrazy, meatballs , rolls, meatballs, quenelles
Chopped semi-finished products are prepared breaded (cutlets, meatballs, zrazy, schnitzels, meatballs) or without breading (steak, lula kebab, natural chopped cutlets). Mainly breadcrumbs and less often wheat flour are used as breading.
The general technological scheme for the production of chopped semi-finished products includes the following operations: preparation of raw materials and auxiliary materials; cooking minced meat; portioning and shaping of semi-finished products; refrigeration or freezing; packaging, labeling, storage and transportation.
Preparation of raw materials and auxiliary materials. For natural chopped semi-finished products, cutlet meat and raw fat, if it is included in the recipe of the semi-finished product (natural lamb cutlets, natural chopped lamb and beef schnitzel, Moscow and homemade cutlets), are ground in a meat grinder with a grid hole diameter of 3 mm. Pork lard (for steaks) is cut into cubes (5x5 mm).
1. 3 TECHNOLOGICAL PROCESS OF PREPARATION “SH”NATURAL CHOPPED NICEL"
I. Preparation of semi-finished product.
To prepare the semi-finished product, chopped cutlet meat of beef, lamb or pork is combined with raw fat, ground in a meat grinder, water (or milk), salt, pepper are added, mixed, after which semi-finished products are formed into oval shapes 1-1.5 cm thick.
In the process of preparing chopped semi-finished products, it is necessary to take measures to reduce the bacterial contamination of raw materials and finished semi-finished products (cutlet meat is washed with cold running water; chopped meat and cutlet mass are cooled by adding cold water or food ice).
The formed semi-finished products are immediately sent for heat treatment or placed in a refrigerator to cool to + 6°C.
II. Preparing the side dish.
For side dishes, use crumbly porridge, boiled pasta, fried potatoes (boiled), fried potatoes (raw), boiled vegetables with fat, vegetables poached with fat, pumpkin, zucchini, fried eggplant, as well as complex side dishes.
Garnish Nos. 744, 750, 753, 757, 760,761, 765, 766, 784, 785,798, 805 (According to the Collection).
III.Preparing the sauce.
When leaving, the schnitzel is garnished and poured with the juice released during frying.
IV. Frying the semi-finished product.
Semi-finished products are moistened in lezone, rolled in breadcrumbs, then placed in a frying pan or baking sheet with fat heated to a temperature of 150-160 C, and fried for 3-5 minutes on both sides until a crispy crust forms, and then brought to readiness in an oven at a temperature 250 - 280°C (5-7 min).
V.Dispensing the finished dish.
A side dish is placed on a plate, a schnitzel is placed next to it, and the fat from frying is poured over it.
VI. Quality requirements or organoleptic evaluation of finished food.
Ready-made schnitzels must be completely fried: the temperature in the center of the finished products must be no lower than 85°C, for products made from cutlet mass - no lower than 90°C. Organoleptic signs of product readiness are the release of colorless juice at the puncture site and a gray color on the cut.
1. 4 ORGANIZATION OF WORK OF THE MEAT SHOP
Meat shops are organized at large procurement enterprises and medium-sized enterprises that process raw materials for their production.
At large procurement enterprises, meat shops are more mechanized, conveyors, overhead and production lines, etc. are used.
Semi-finished meat products are produced in the following assortment: large-piece semi-finished beef products (thick, thin edge, upper and internal pieces of the posterior pelvic part); from pork and lamb (loin, ham, shoulder, brisket); bones; portioned semi-finished products from beef, pork, lamb (entrecote, steak, escalope); small-sized semi-finished products from beef (beef stroganoff, frying, azu, goulash); from lamb and pork (kebab, stew); from minced meat (steak, cutlets, schnitzels); peppers, zucchini stuffed with meat and rice.
The technological process of meat processing consists of the following operations: defrosting frozen meat, cleaning the surface and cutting off veterinary marks, washing, drying, dividing into cuts, boning cuts and separating large pieces, trimming meat and preparing semi-finished natural and minced products.
1. 5 EQUIPMENT, INVENTORY, TOOLSYOU ARE USED IN PRODUCTION
Equipment
Defroster, washing department of carcasses, rooms for drying, rooms for deboning, trimming, preparation of semi-finished products, baths for soaking bread, meat grinders with a capacity of 600-800 kg/h, minced meat mixers, cutlet-forming machines MFK-2240 or AK 2M-40, refrigeration cabinet.
Inventory
Cutting boards, cutting chair, production tables with drawers for tools, scales.
Tools
Slasher knife, butcher's axe, chain mail mesh, boning knives (large and small).
1. 6 SANITARY REQUIREMENTS
The surface of the pieces of semi-finished products should not be weathered, the color and smell should be characteristic of good-quality meat. There should be no rough tendons, cartilage, pieces of flesh with bruises, or bones.
Portioned semi-finished products should be cut across the muscle fibers. Semi-finished products from chopped mass must have the correct shape (Depending on the type of semi-finished product). The surface is evenly covered with breading; torn and broken edges are not allowed. The mass when cut is homogeneous, with a smell characteristic of benign meat with spices. Signs of deterioration and tanning are not allowed.
In order to ensure the safety of maintaining the nutritional value of products, sanitary and epidemiological rules and regulations have been established (SanPiN 2. 3. 2. 1324 - 03).
Prepared semi-finished products are stored at a temperature of 2...4 0 C. Large-piece semi-finished products are placed in one row on an edge at an angle of 30 0 and stored for no more than 48 hours, breaded - no more than 36 hours.
Small-piece semi-finished products are placed on baking sheets in a layer of 5 cm and stored for no more than 36 hours, marinated, with sauces - no more than 24 hours.
Minced meat produced by meat processing enterprises - no more than 24 hours, by public catering enterprises - no more than 12 hours.
Semi-finished cutlet and minced meat products are placed in one row on a baking sheet sprinkled with breading and stored for no more than 24 hours.
1. 7 OCCUPATIONAL SAFETY AND REQUIREMENTSSECURITY RESEARCH Institute
The work of the meat shop of a procurement enterprise is organized in one or two shifts, depending on capacity. In large workshops, separate teams of deboners, trimmers, and manufacturers of semi-finished products can be organized. Boners of III, IV and V categories are engaged in meat deboning. Meat trimming is carried out by trimmers of the I, II and III categories. Slicing of semi-finished products is carried out by workers of the III and IV categories. Cooks of the III and IV categories work in the meat shops of restaurants and canteens.
In large meat shops, workers are engaged in homogeneous work during the working day, and an operational division of labor is used. In small meat shops, the cook performs several operations in turn.
When working in workshops, the following rules must be observed:
It is prohibited to operate a meat grinder without a safety ring; You can only push meat into the machine with a wooden pestle;
It is forbidden to operate a cutter with a faulty micro switch;
Removing or connecting replacement machines to the universal drive is only possible when it is completely turned off;
Before work, the universal drive trolley should be secured with screws;
2 . PREPARATION OF SPONGE ROLL “FAIRY TALE”
2.1 CHARACTERISTICS OF RAW MATERIALS
The main types of raw materials in confectionery production are flour, sugar, eggs, butter. In addition, dairy products, berries, nuts, essences, and baking powder are widely used. The quality of finished products largely depends on the raw materials supplied to production; they must meet the requirements established by state standards and technical specifications.
High-grade flour is very soft, finely ground, white in color with a slight creamy tint, and has a sweetish taste.
Granulated sugar is a white crystalline powder that is produced from sugar beets and sugar cane. In confectionery products, sugar changes the structure of the dough, gives it taste and increases calorie content. Sugar reduces the water absorption capacity of flour and the elasticity of dough.
Vanillin, a synthetic product, is a white crystalline powder with a strong aroma that imparts aroma to products.
Eggs are a high-calorie product, containing proteins, fats, minerals and other substances. Due to their properties, eggs improve the taste of products and give them porosity.
Butter is produced from cream; it contains up to 82.5% fat, vitamins A, D, E. Butter should be free of foreign odors and tastes, evenly colored (from white to cream). Butter increases the calorie content of products and improves taste.
2.2 PREPARATION OF RAW MATERIALS FOR PRODUCTION
Before use, flour is sifted in special sifters or manually, removing lumps and foreign impurities; At the same time, the flour is enriched with oxygen, which makes kneading the dough easier, improves its quality and promotes better rise.
Sugar is sifted through a sieve with a mesh size of 2...3 mm, or pre-dissolved in water and filtered.
Before use, vanillin is sifted through a sieve with a mesh size of 1...2 mm, or pre-dissolved in water and filtered.
Before use, eggs are processed in accordance with the current Sanitary Rules for public catering establishments. technological workshop schnitzel biscuit
The butter introduced in melted form is filtered through a sieve, and the butter used in the solid state is cut and softened.
2.3 DESCRIPTION OF THE TECHNOLOGICAL PROCESS OF PREPARATIONResearch Institute of Biscuit Roll “FAIRY TALE”
Beat the prepared eggs into a cup and beat with a mixer, when the mass becomes slightly fluffy, while continuing to beat, gradually add prepared sugar, mixed with prepared vanilla, beat until fluffy. Then add the prepared flour at the slowest speed.
We line the pastry sheet with baking paper, pour the finished dough onto it and level it out. Place in a baking cabinet preheated to 1800 C for 10 - 15 minutes.
Take out the finished cake, turn it over onto a towel and carefully remove the paper. After removing the paper, quickly roll the cake together with a towel, and leave it in this state until it cools completely.
After it has cooled completely, unwrap it and grease it with pre-prepared cream, and roll it again.
Pour sugar into a small saucepan, pour in half a glass of milk and heat until the sugar is completely dissolved. Beat the egg with a mixer until fluffy and add milk syrup in a thin stream. Allow to cool to 15-200C. Place the prepared butter in a cup and beat it until slightly fluffy, while continuing to beat, add milk syrup in portions. Beat the mass well.
2.4 ORGANSOPERATION OF THE CONFECTIONERY SHOP
The technological process in the confectionery shop is carried out according to the following scheme: preparation of products => preparation and baking of dough and products from it => cooling => finishing => laying => cooling and storage => transportation.
Raw materials are unloaded into daily supply storerooms. After sifting the flour and preparing the products, dough of all types is prepared and products from shortbread, puff pastry, choux and biscuit dough are cut and baked. The cooled products are finished with creams, jam or other finishing semi-finished products, placed in containers, cooled and stored in refrigerated and uncooled chambers of the finished products until sent on an expedition.
To prepare biscuit dough, set up a separate workplace near the universal drive, since the dough is beaten in a mechanical beater included in the kit of this drive. In addition, it is necessary to have a separate table or tables for preparing eggs, sugar, pouring dough onto pastry sheets or molds.
Products made from liquid dough - choux, biscuit, boucher, almond, puffed - are “pipeted” using a pastry bag with a nozzle. The operation is labor-intensive, so in some confectionery shops, depositing is mechanized. Confectionery sheets pass through a chain conveyor belt under the depositor. A certain dose of dough is automatically squeezed out of four cone-shaped tips. The weight of deposited dough can be adjusted.
Creams are prepared in a separate room, in which whipping machines of various capacities and different capacities of bowls and boilers are installed. Creams are cooked in special tilting boilers with a steam jacket or on stove boilers. They provide a special table with drawers for storing tools.
2. 5 EQUIPMENT, INVENTORY, TOOLSUSED IN PRODUCTION
A whipping machine is installed at the workplace for preparing biscuit dough. There are different types of beaters used, for example? MV-6M, MV-35M (kneading and whipping). In a machine, beat sugar with egg mass or melange and combine with flour; A production table is installed next to the machine. The prepared mass is poured into baking sheets lined with parchment or molds that are sent for baking.
Pastry sheet, baking paper, towel, spoon.
2. 6 SANITARY REQUIREMENTSVANIA, CONDITIONS AND STORAGE TIMES
At food enterprises, when producing cream confectionery products, a number of sanitary rules must be followed:
Protect cream products from microbial contamination - allocate separate rooms equipped with refrigerated cabinets for their preparation and finishing;
Remember that finishing products with cream is the final operation in the technological process of preparing pastries and cakes, therefore it is necessary to ensure that kitchen utensils, finishing equipment (pastry bags, tips) are kept clean and that personal hygiene rules are strictly observed;
The raw materials used to prepare creams (eggs, milk, butter) must meet the quality standards. Raw materials must be subjected to careful mechanical processing;
Carry out the process of preparing creams and finishing cakes and pastries at a temperature not exceeding 17*C; store finished cakes and pastries at a temperature of 2 to 6°C; products with custard and whipped cream intended for consumption in catering establishments - 6 hours, with curd cream - 24 hours, with butter cream - 36 hours, with protein cream - 72 hours; confectionery products without finishing - at a temperature of 18 “C.
Biscuit products with various creams are stored for 36 hours after production.
2. 7 SECURITYLABORANDSAFETY REQUIREMENTS
Occupational safety includes a whole range of measures on safety precautions, industrial sanitation and hygiene, as well as fire-fighting equipment.
Safety engineering studies technological processes and equipment used in production, analyzes the causes that give rise to accidents and occupational diseases, and develops specific measures to prevent and eliminate them.
Fire-fighting equipment prevents and eliminates fires.
Industrial sanitation studies the influence of the external environment and working conditions on the human body and its performance.
The layout of a public catering establishment and the dimensions of the premises of all production shops, including the confectionery shop, are determined in accordance with current standards that ensure safe and optimal working conditions for confectioners.
Correct and sufficient lighting plays an important role. Natural light is the most favorable for vision. The ratio of window area to floor area should be 1:6, and the greatest distance from windows can be up to 8 m. Artificial lighting is used in rooms that do not require constant monitoring of the process (warehouses, engine room, expedition). The workshop requires emergency lighting to provide minimal illumination in the event of an emergency.
At large public catering enterprises, management of occupational safety is assigned to the deputy director (if there is a position of chief engineer, then to him), at other enterprises - to the director. In confectionery shops, management of occupational safety is also assigned to the head of the shop.
CONCLUSION
Having described this topic, I came to the conclusion that biscuit rolls are in great demand among a large number of people. That's why I chose this topic. And also another factor why I chose this topic: eggs, which are the basis for this product, are very healthy; they are high in calories, contain proteins, fats and minerals, which improves the taste of the products and gives them porosity.
All tasks were completed and described. Target revealed.
LISTLITERATURE USED
1. A. F. Shepelev, A. S. Turov Technology of food products production. Publishing house "Phoenix" Rostov-on-Don 2010.
2. Primary vocational education by N. A. Anfimova “Cooking” Moscow publishing house “Academy” 2012.
Internet resources of the site “Collective abstract. RU"
Posted on Allbest.ru
...Similar documents
General characteristics of the confectionery product. Technological process of preparing biscuit dough, cream, soak. Methods of heat treatment. Types of festive cake decorations. Equipment for a confectionery shop, sanitary requirements for its maintenance.
course work, added 12/17/2010
The technological process of preparing and serving dishes using the example of cabbage schnitzel and sour cream sauce. Characteristics of equipment, technological operations for preparation. Characteristics and preparation of raw materials. Qualitative assessment of the prepared dish.
course work, added 04/09/2015
Organization of the work of the confectionery shop. Technology for preparing various liver pates and tea cake. Commodity characteristics of raw materials. Equipment, inventory used in production and safety precautions. Quality requirements and presentation.
course work, added 05/21/2015
Processing of poultry and game meat: classification, quality, storage, mechanical processing and seasoning, recipes for preparing chicken dishes. Preparation of confectionery raw materials for production, requirements for the confectioner. Preparation of biscuit dough and products.
course work, added 07/03/2008
Occupational safety and personal hygiene of the cook. Organization of the workplace in the workshop. Technology for preparing meatloaf with pasta. Commodity characteristics of raw materials. Requirements for the quality of the dish, technological map. Trends in dish design when serving.
thesis, added 12/25/2011
Organization of the work of the confectionery shop, sanitary requirements for its maintenance. Characteristics and technological properties of raw materials for preparing custard gingerbread. Drawing up costing cards and work orders. Quality control of confectionery products.
course work, added 04/05/2016
The procedure for drawing up a production program for a meat shop at a specialized store, drawing up a production line and selecting equipment. Requirements for the quality of finished semi-finished products. Technological diagram for preparing pork schnitzel.
course work, added 05/13/2009
The procedure for organizing the work of hot, meat and confectionery shops. Basic sanitary requirements for persons applying for work in public catering organizations. Technology for preparing fried poultry dishes, as well as Prague cake.
test, added 08/29/2010
The main stages and features of preparing clear soups, quality requirements and shelf life of these dishes. Equipment, inventory, tools used in the preparation of clear broths. Organization of the hot shop cook's workplace.
course work, added 10/01/2014
Technological process for preparing cold appetizers from non-fish aquatic raw materials, requirements for quality and timing of implementation. A safe method for making dishes from yeast dough. Products made from biscuit dough: storage modes, main defects.
Pork - To prepare the minced mass, meat from the neck, flank, hem, as well as trimmings is used. We wash the meat, remove the tendons, cut into pieces, pass through a meat grinder, add water, salt, pepper, mix. Portion the prepared mass, shape it into an oval shape 1 cm thick, grease it with leison and bread it in breadcrumbs.
Egg - wash, remove shells, beat.
Liezon - Add water, salt, pepper to the beaten eggs and mix.
Young potatoes - we sort, we calibrate, we wash, we clean, we clean, we wash. (p.8)
1.3.4. Technology for preparing the dish “Natural Chopped Schnitzel”
Place the prepared semi-finished product in a frying pan heated with fat, fry until a crispy crust forms and cook in the oven until cooked. (p.225)
1.3.5.Methods of serving the dish “Natural Chopped Schnitzel”
Place a side dish on a serving plate - boiled potatoes, schnitzel next to it, pour vegetable oil over it. Feed t o 65 o. (p.225)
Quality requirements, sales conditions and shelf life
Schnitzel – It has an oval-flat shape, on the surface the crust is from light yellow to light brown, evenly covered with breading. The taste is moderately salty. The consistency is soft, juicy, with a crispy crust.
Boiled potatoes - must keep its shape. Color ranges from white to yellowish. Redness or darkening is not allowed. Well cleaned of eyes and black spots. Store on the steam table for no more than 2 hours.
It is better to fry a dish made from natural chopped and cutlet mass before serving; storage is allowed for no more than 30 minutes. (p.231)
1.3.7. . Technological equipment, production tools for preparing the dish “Natural Chopped Schnitzel”
The preparation of “Natural Chopped Schnitzel” is carried out in a hot shop, which is equipped with various technological equipment and production tools.
To prepare the “Natural Chopped Schnitzel” dish we use
heating equipment: electric stove, food warmer, oven
mechanical equipment: table scales, electric frying pan.
non-mechanical equipment: production tables.
production equipment: boilers, chef's knives, chef's fork, marking boards, spatula, plates, cutlery, dish, portion pans.
Cranberry jelly (thick)
Recipe of dishes and calculation of raw materials
Table 6 - Cranberry jelly (thick)
The recipe indicated in Table 6 is taken from (p. 315, recipe No. 437)
1.4.2. Description of the main types of raw materials for preparing the dish “Cranberry jelly (thick)”
Cranberry- grows in swamps, very juicy and bright berries containing sugars and organic acids, and vitamin C. Often used to treat the cardiovascular system. (p.87)
Chopped schnitzel is the same cutlet only larger in size. Chopped schnitzel should not be confused with natural one. Some housewives make chopped cutlets and schnitzel from, this is not economically profitable.
Chopped schnitzel is made from trimmings or cutlet meat, and it turns out very tasty. You can add bread to the minced meat, which will make the schnitzel more delicate in taste.
And so we grind the pork trimmings with onions and garlic in a meat grinder. Then we roll the bread, previously soaked in milk or water. Considering what milk is made from today (modified soybeans), it is better to soak the bread in purified water. Before grinding the bread in a meat grinder, you need to squeeze it slightly. Mix the finished minced meat well, and if it is thick, you can add a little water to make it juicy. The minced meat must be salted and peppered; we do all this to your taste. I also add khmeli-suneli seasoning; I consider it a universal seasoning for many dishes, since it has a very skillfully selected composition of spices.
Then divide the minced meat into portions, and the portion should be twice the size of a regular cutlet. After this, roll each portion of minced meat in breadcrumbs, forming it in the form of a sausage.
On a cutting board, using a wide knife, we form a flat cake with one blunt end and the other pointed end.
Place the finished semi-finished schnitzel in a heated frying pan, after pouring vegetable oil into it. Fry the schnitzel on both sides until golden brown. After turning the schnitzel over to the other side, you can cover the frying pan with a lid so that it steams inside, or put the frying pan in a preheated oven for a few minutes. Readiness is determined by piercing one of the schnitzels with a fork; clear juice flows out of the finished schnitzel and it does not “bleed.”
Schnitzel is served with a variety of side dishes, but it can also be served as an independent dish. In addition to the side dish, the schnitzel is served with ketchup, if you like.
For 1 kg of pork trimmings: 2 onions, 5-6 cloves of garlic, 100 grams of breadcrumbs, ¼ part of a loaf, ½ cup of vegetable oil
From minced meat obtained by grinding beef, pork, lamb or veal in a meat grinder, natural minced products are prepared without the addition of bread (steaks, schnitzel cutlets, etc.). For the production of minced products, both with and without the addition of bread, the following pieces of pulp are used: beef - neck pulp, flank and trimmings resulting from cutting the carcass, as well as trimmings from category II carcasses: lamb, goat meat, veal - neck pulp parts and trimmings; pork - trimmings. All pieces of pulp must be cleared of tendons and coarse connective tissue. This kind of meat is called cutlet. To improve the taste and juiciness of finished products, raw fat (5-10%) is included in the composition of lean cutlet meat. Pork cutlet meat is allowed to contain no more than 30% fatty tissue and no more than 5% connective tissue. In cutlet meat made from beef, lamb and veal, the content of both fat and connective tissue should not exceed 10%. To prepare natural minced products, cutlet meat cut into pieces is combined with raw fat, ground in a meat grinder, water (or milk), salt, pepper are added, mixed, and then semi-finished products are formed. In the process of preparing chopped semi-finished products, it is necessary to take measures to reduce the bacterial contamination of raw materials and finished semi-finished products (cutlet meat is washed with cold running water; chopped meat and cutlet mass are cooled by adding cold water or food ice). The formed semi-finished products are immediately sent for heat treatment or placed in a refrigerator for cooling to +6°C. It is recommended to fry minced meat products immediately before serving. Semi-finished products are placed in a frying pan or baking tray with fat heated to a temperature of 150-160°C and fried for 3-5 minutes on both sides until a crispy crust forms, and then brought to readiness in an oven at a temperature of 250-280°C (5-7 min). Finished chopped products must be completely fried: the temperature in the center for natural chopped products must be at least 85°C, for products made from cutlet mass - not lower than 90°C. Organoleptic signs of the readiness of minced meat products are the release of colorless juice at the puncture site and a gray color on the cut. To prepare natural chopped beef schnitzel, the prepared minced beef is cut into flat oval-shaped products, dipped in lezone, breaded in breadcrumbs and fried. There are options in which the schnitzel is garnished and topped with fat during the holidays. Side dishes - crumbly porridge, boiled beans, boiled pasta, boiled potatoes, fried potatoes (boiled), fried potatoes (raw), boiled vegetables with fat, vegetables stewed with fat, fried tomatoes, pumpkin, zucchini, fried eggplant, complex side dishes
