Technological scheme of the ABC. Cooking the basics at home: recipes for cooking the basics. Description of the technology for making cookies

Meat. (See Appendix No. 5) Meat is a combination different types tissues - muscle, connective, adipose and bone. In addition to cattle, pigs, sheep (beef, pork and lamb), some national cuisines use buffalo, goat, horse, deer, and camel meat. The greatest nutritional value is pork meat, which has a delicate and juicy taste.

Meat contains a lot of complete proteins - 14.5 - 23%, fat - from 2 to 7%, water - 47 - 75%, minerals - 0.5 - 1.3% (of which the most valuable are salts of phosphorus, calcium, sodium, magnesium and iron) Meat contains vitamins A, D, PP and B vitamins.

Muscle tissue (muscular) consists of individual fibers covered with a translucent sheath (sarcolemma). The main protein in muscle tissue is myosin. Proteins of muscle tissue are complete - they contain amino acids that are similar in composition to human proteins, which is why they are so well absorbed by the human body.

Connective tissue consists of defective proteins - collagen and elastane. The more collagen and elastane the meat contains, the more tough and coarse it is. These are indicators of the quality of meat.

The adipose tissue of meat is cells filled with fat droplets covered with connective tissue. Fat improves the taste of meat and increases its nutritional value.

Bone tissue consists of special cells, the basis of which is ossein - a substance similar in composition to collagen. The bones of the pelvis and the ends of the tubular bones are porous, they are called sugar. They contain substances that pass into the broth, giving it strength and aroma.

Beef is the meat of cows, oxen, bulls and their young animals (from the Old Slavonic "govid" - cattle). It has a red color with various shades. The color intensity depends on age, breed, growing conditions: the meat of old animals (over 7 years old) is darker than that of young ones; in animals of meat breeds it is lighter than in dairy breeds.

In cattle in normal conditions fat is deposited not only under the skin and in the internal cavity, but also between the muscles ("marbled meat"). When such meat is heat-treated, the intermuscular fat permeates the muscle tissue, which determines the high taste properties of the dishes prepared from it. Subcutaneous fat in the front of the carcass is deposited in the region of the back and then the front cut of the scapula.

Meat of adult cattle and young animals with a small amount of connective tissue from the lumbar and pelvic parts of the carcass, as well as from the back, are suitable for frying and stewing without prolonged heat treatment. Meat of other parts of cattle carcasses with a large amount of collagen and elastane, as well as with complex connective tissue layers, are used for stewing or cooking, since these processing methods allow softening the connective tissue. Protein substances of beef after heat treatment are assimilated by the body by 69%, veal - by 62%.

Primary processing of meat includes: settling, washing and drying, culinary cutting and deboning, cleaning and sorting of meat, preparation of semi-finished products.

In frozen meat, the meat juice in a frozen state is located between the fibers, and the amount of absorbed juice depends on the method of thawing. Meat is thawed in special chambers (defrosters), using slow and fast thawing.

During slow thawing, the chamber maintains a temperature of 6-8 C and an air humidity of 90 - 95%. The meat is thawed in large pieces, which are hung on hooks so that they do not touch each other and do not touch the floor and walls. In such conditions, the muscle fibers almost completely absorb the meat juice formed during thawing, and the original state of the muscle fibers is restored. The duration of thawing depends on the type of meat, the size of the pieces and is 1 - 3 days. The thawing is finished if the temperature in the thickness of the muscles reaches 0 - 1 C. The thawed meat does not differ from the chilled one. Loss of meat juice during slow thawing is 0.5% of the mass of meat.

During rapid thawing, the chamber maintains a temperature of 20-25C and an air humidity of 85-95%. For this, heated humidified air is fed into the chamber. Under these conditions, the meat thaws in 12 - 24 hours, the temperature in the thickness of the muscles should be - 0.5 - 1.5C. After that, the meat is kept for a day at a temperature of 0 - 2C and an air humidity of 80 - 85% to reduce the loss of meat juice.

Cutting of meat consists of the following operations: division into cuts, deboning of cuts, trimming and stripping.

Deboning - separating the pulp from the bones.

Vein and stripping of parts - removal of tendons, films, cartilage. The main purpose of cutting and deboning is to obtain pieces of meat that are different in their culinary qualities.

Potato. Potatoes are among the most important crops for versatile use. Potatoes are cultivated as a field crop. Potatoes are biennial crops and can be propagated by seeds. However, potatoes are cultivated exclusively as an annual crop and tubers are used as planting material. This way of growing plants is called cloning.

Potato tubers contain on average about 25% dry matter, including up to 20% starch and 2% protein substances, which in their value significantly exceed the proteins of many crops.

The importance of potatoes as a source of vitamin C and group B (B1, B2, B6) is great. In addition, it contains carotenoids and vitamins PP and K. 250 - 300 g of boiled potatoes provides 30 - 50% of a person's daily need for vitamin C. Young tubers are especially rich in them. All this, as well as high taste, determine great importance potato as a food product, and is rightfully called the second bread.

In addition to the main components, a small amount of corned beef glucoalkaloid (0.002 - 0.02%), which has toxic properties, is included in the chemical composition of tubers. In the greened and sprouted tubers, there is especially a lot of corned beef (up to 0.08%). Green potatoes not only should not be eaten, but also fed raw to animals.

The primary processing of potatoes can be done mechanically - this is the most common type of processing. The mechanical method consists of the following operations: sorting, calibration, washing, cleaning. Peeling potatoes is done manually or using a potato peeling machine. See Appendix No. 4.3

Raw potatoes are cut into cubes, wedges, sticks, strips.

Onion. In vegetable growing, several types of onions are cultivated, which are mainly used fresh. Most widespread has onions.

The onion is a biennial plant that forms a large bulb with tubular stems. The bulb contains 12 - 20% dry matter, including 3 - 10% sugars, up to 3% nitrogenous substances and many vitamins, especially ascorbic acid. The bulb and leaves contain phinocides, which have a strong bactericidal effect. Onions are propagated by seeds. The bulb and leaves are used fresh and as a seasoning for a pungent taste.

The bottom of the onion is cut off, the dry scales are removed. Cut the onion into rings, half rings, slices and small cubes.

Melted edible animal fat. Animal fats are divided into two groups: irreplaceable animals, marine mammals, fish. Depending on the type, quality and method of melting raw materials edible fats subdivided into grades: beef premium and I; ram higher and I; pork higher and I; bone superior and I; made; horse.

Tomato puree. Concentrated tomato products include tomato puree, tomato paste - salted and unsalted, tomato sauces. Tomato puree is obtained by evaporation of moisture from mashed tomato mass, previously freed from the skin, and seeds, in open vats, and tomato paste - in vacuum apparatus. They produce tomato puree with a dry matter content of 12, 15, 20%, unsalted tomato paste - 25, 30, 35 and 40% and salted - 27, 32 and 37% (excluding salt).

Salt. Table salt is a natural crystalline compound containing 97 - 99.7% pure sodium chloride and a small amount of other mineral salts. Table salt is a white or colorless crystals of a salty taste, odorless. Extracts it from crystalline deposits of rock salt or by evaporation from natural solutions. Among seasonings, table salt takes the first place, it plays an important role in the human body: it participates in water-salt metabolism, in the formation of hydrochloric acid gastric juice, regulates osmotic pressure in human cells, etc. According to the origin and method of production, table, rock, evaporated, self-precipitated and cage salt are distinguished.

In our area, cage salt is used. It is divided into fine-crystalline, ground, unmilled, iodized.

Iodized salt has become widespread.

Iodized salt is produced for medicinal and prophylactic purposes. To obtain it, potassium iodide is added to the fine-crystalline salt, most often introduced in the form of a 1% solution. The iodine content in iodized salt is 1.91 mg per 100 g. Taking into account the daily intake of a cookery, a person consuming iodized salt receives about 200 μg of iodine per day.

Storage requirements depend on the type of salt and its purpose. Salt should be stored in dry, closed warehouses. For iodized salt, the guaranteed shelf life is 6 months.

Appearance - the salt looks like whole crystals or crushed particles. It should not contain extraneous mechanical contamination visible to the eye. The color of the salt is extra white, the taste is of a 5% solution of salt, purely salty, without foreign tastes. Salt should be odorless, it should dissolve in water. The reaction of salt solutions should be neutral or close to it.

Wheat flour. Flour is the main raw material in the production of flour and confectionery products.

The milling industry produces five varieties of wheat flour: grit, premium, I, II grade, wallpaper. For the production of flour confectionery products, flour of the highest and I grades is mainly used. Flour of the II grade is used for the manufacture of some types of cookies, gingerbread, biscuits. Grit is used in rare cases for yeast dough. From wallpaper flour, a limited number of dietary biscuits and biscuits are produced.

By the type of cereals, flour is distinguished wheat, rye, corn, barley, etc. The quality of flour is characterized by its color, taste, smell, moisture, acidity, ash content, content of various impurities, grinding, and composition.

Wheat flour contains proteins, carbohydrates, fats, phosphatides, enzymes, vitamins, etc. The main component is starch (about 70%) and nitrogenous substances - proteins (about 13%), other substances are contained in smaller amounts. Wheat flour proteins have a high absorption capacity, which is taken into account when preparing flour confectionery products. Due to this ability, when kneading the dough, protein substances swell, forming a viscous gluten. The technological properties of flour depend on the quality of gluten: elasticity of the dough, its viscosity, porosity.

The freshness of flour is characterized by its smell and taste. Flour should have a weak specific odor, extraneous odors (sorption or decomposition) indicate the defectiveness of flour. Bitter, sour, and sweet flavors indicate that the flour is derived from defective grain. The freshness of flour is also characterized by sourness.

Crunch in flour is not allowed, as it appears when insufficiently refined grain is ground.

The moisture content of flour should not exceed 15%. Flour with a higher moisture content is poorly stored, possibly moldy and self-heating. Pest infestation of flour stocks is not allowed.

Pickles. Cucumbers are a source of various minerals and contain 96% water. Cucumbers are used for food and for processing only in an unripe state. All cucumbers must be marketed fresh, whole, uncontaminated, green in color, regular and typical for the botanical variety, firm flesh, underdeveloped, skinless seeds. For pickling, the most suitable varieties of cucumbers with dense pulp, coarse skin, small seed chamber, regular shape.

Cooked cucumbers and spices are packed tightly into barrels in layers in accordance with the recipe. When pickling cucumbers, add dill, horseradish (root), garlic, chilli pepper, tarragon, black currant leaves, etc.

Barrels filled with cucumbers and spices are poured with brine (6-9% strength) through a tongue-and-groove hole. The barrels are not sealed until fermentation begins and until 0.3-0.4% of lactic acid has accumulated. At high temperatures, this happens in 1-2 days. Then the barrels are poured with brine, sealed, labeled and sent to storage, where the accumulation of lactic acid continues, sugars are consumed for fermentation, which ends in uncooled warehouses after 30, and in refrigerated ones - after 60 days.

V recent times pickling of cucumbers in containers with a capacity of 200 kg is widely used, in which a polyethylene liner is put.

According to the quality, pickled cucumbers are divided into 1st and 2nd grades.

Cucumbers of the 1st grade must be whole, not shriveled, strong, greenish-olive color, salty-sour taste, no more than 110 mm long, salt content -2.5-3.5%, acidity - 0.6-1, 2 deg.

In the 2nd grade, cucumbers with a weakened crunch, more salty taste, up to 140 mm long, salt content - 2.5-4.5%, acidity - 0.6-1.4 degrees are allowed.

Garlic. Garlic is a bulb consisting of a bottom, to which cloves are attached, having a common integumentary scales. Each tooth is covered with dry scales. It is distinguished by a high content of nitrogenous substances, carbohydrates, essential oils... The largest size of the bulbs is not less than 2.5 cm. The number of bulbs on sale without individual cloves is allowed no more than 4%, and the number of dropped cloves is not more than 1% of the mass.

Cooking technology "Azu in Tatar"

Recipe: beef (side and outer pieces of the hip), potatoes, onions, ghee edible fat, tomato puree, wheat flour, pickled cucumbers, garlic.

Cooking technology. Meat cut into 10-15 g cubes, fried, poured with hot broth or water, add browned tomato puree, stew almost until cooked in a sealed container at low boil. On the remaining broth, prepare a sauce in which pickles, cut into strips, sauteed onions, pepper, salt are put. The meat is poured with the prepared sauce, fried potatoes are added and stewed for another 15-20 minutes. Lay a bay leaf 5-10 minutes before readiness. Season the finished dish with crushed garlic. Let go of the azu along with the sauce and side dish.

Sequence of operations:

1. Receive groceries and prepare the workplace.

2. Prepare semi-finished meat products.

3. Prepare vegetables.

4. Saute the onion.

5. Saute the carrots.

6. Season the cucumbers.

7. Saute the tomato.

8. Fry the potatoes.

9. Prepare the basics.

10. Prepare the utensils for the holiday.

11. Decorate and serve the dish.

M T O: pots, pans, boards, spatulas, saucepans, chef's knives, cauldron, plates, gravy boats.

Routing.

Name of the dish: Azu in Tatar style.

Product name	Calculation for 1 portion	Calculation for 2 servings
Gross, g		Goth weight. ed., g	Gross, g	Goth weight. ed., g
Beef (side and outer cuts of the hip)
Melted edible animal fat
Tomato puree
Onion
Wheat flour
Pickles
Potato

Mass of stew
The mass of ready-made vegetables

Quality requirements.

Appearance: Served in a pot, covered with sauce, glitters of fat and herbs on the surface.

Taste and smell: taste - spicy; smell - stews, vegetables, pickles.

Color: sauce - red.

Consistency: meat and vegetables - soft, evenly sliced, well kept in shape.

In the course of my final qualifying work, I achieved the goal that I wanted to achieve. I believe that I have completely mastered the technological process of preparing the "Azu in Tatar" dish.

RECIPE, COOKING TECHNOLOGY, PREPARATION, HOLIDAY, REQUIREMENT FOR QUALITY, TIME OF SALE

PREPARATION OF RAW MATERIALS

In order for the cooked meat to be juicy and tasty, the following conditions must be remembered and observed: rinse the meat under running water, do not soak it in water and do not salt it before cooking, since salt causes premature release of juice, and this reduces the nutritional value and taste. the quality of the dish. Frozen meat cannot be thawed in water - it should be washed in cold water, then put in a clean dish and covered with a lid for 2-3 hours. Before cooking, the meat must be thoroughly washed under running cold water, cleaned from small bones, rough tendons and surface films. You need to wash the meat quickly and in one piece, and then cut it into portions so that some of the nutritious juices do not pass into the water. The optimum water temperature for washing meat is from 25 to 30 ° C - it is at this temperature that most harmful microorganisms on its surface will die. To reduce the loss of meat juice, it is advisable to cut the meat with a very sharp knife, while it is easier to cut meat that is slightly frozen in the freezer compartment of the refrigerator.

When preparing meat, you should not beat off pieces of it with a hoe for too long, since this destroys the meat tissues, and the meat loses its nutritious juice even before cooking.

For cooking, you need to use the meat of old animals, for frying - young ones. Young and fatty meat is fried in the oven. A large piece of meat, poultry or game carcasses should be poured with fat every 10-15 minutes, in which they are fried. To avoid overcooking meat placed in a highly heated oven, cover it with oiled paper.

Warming up the meat left over from yesterday's dinner, sprinkle it with a spoon cold water, put in a pan with butter and put on fire - the meat will not have an unpleasant aftertaste and will taste like freshly fried.

In preparation for cooking five six-week-old suckling pigs, scald the carcass with boiling water, carefully scrape off the bristles (if necessary, scorch the piglet over the fire) and pour cold water for 1 hour. Then gut the carcass, rinse it in cold running water, dry it with a towel, salt, pepper and leave for another hour. After that, the carcass can be filled with headlight and baked or boiled

Cooking technology:

Cut the flesh of beef, lamb or horse meat into cubes

2cm wide, 4cm long, fry in a preheated pan with fat.

Put the fried pieces of meat in a saucepan, season with salt, sprinkle with pepper, put sautéed onion, pour the broth, add a spoonful of tomato puree or chopped fresh tomato and stew for 30-40 minutes.

Fry potatoes separately until half cooked in large slices or cubes. Put the potatoes together with the meat in a saucepan, add peeled and seeds, chopped into slices and stewed pickles and simmer over low heat. The ready-made basics are mixed, laid out on plates, sprinkled with herbs, chopped garlic and served on the table.

1.Technological properties of non-cellulosic polysaccharides, i.e. cell wall carbohydrates (destruction; factors that determine the degree of destruction)

.Technological scheme for the production of minced meat semi-finished products

.Technical and technological card for the dish "Solyanka at home"

.Technical and technological card for the "Azu" dish

References

1. Technological properties of non-cellulosic polysaccharides, i.e. cell wall carbohydrates (destruction; factors that determine the degree of destruction)

Carbohydrates... The main source of energy for our body. Carbohydrates can be processed in the body almost like in a stove - the ideal scheme leads to the formation of water, carbon dioxide and energy. However, since nothing is perfect, the partial "combustion" of carbohydrates produces lactic acid, which can also be used as a reserve "fuel". One gram of carbohydrates ideally gives 5 kilocalories, however, less energy is spent on its assimilation than for protein - about 20% of the total number of calories, and as a result the body receives about 4. In addition, carbohydrates are a reserve source of energy in the muscles and liver - glycogen (sometimes called animal starch).

Simple carbohydrates are found in fruits and berries. We also consume them in the form of various pastries, cakes, honey and just table sugar, which is chemically pure sucrose. They are very easy to digest and can provide a short-term energy boost. It is simple sugars that supply the bulk of calories when consuming so-called "products of increased biological value" - honey, dried fruits and chocolate.

The most common carbohydrate is starch, a polysaccharide that makes up 80% of all carbohydrates in our diet. It is abundant in cereals and pasta (55-70%), legumes (40-45%), bread (30-40%), potatoes (16%). In the body, it is broken down to glucose. Some starches contain the carbohydrate maltose, which has little nutritional value but can sometimes cause stomach trouble.

Processed foods, as well as special protein-carbohydrate mixtures, food replacements and carbohydrate drinks, contain products of partial breakdown of starches - dextrins and maltodextrins. They are better absorbed than starch, primarily due to their better solubility.

Dietary fiber (cellulose) consists primarily of cellulose, and therefore is not absorbed and leaves the body "unharmed", at the same time taking away all the rubbish. In addition, they contribute to the good functioning of the gastrointestinal tract, prevent stagnation of digested food. Fibrous foods have to be chewed diligently, which, as I already wrote, contributes to better absorption. Most of the fiber in vegetables (14% of dry weight in cabbage and 2.9 in potatoes), legumes (3-5%), berries (up to 5%). Another carbohydrate not assimilated by the body - pectin (there is a lot of it in different fruits) also helps to remove toxic substances and decay products. The total requirement for these substances, sometimes called ballast substances, is about 20 grams. Treatment diets include more than 30 grams per day. However, an excess of them can cause impaired absorption of nutrients, vitamins and minerals.

Heat treatment leads to partial degradation of polysaccharides with the formation of more easily digestible compounds. Of course, very harsh conditions are required to convert cellulose into something edible, although the stomachs of herbivores cope with this task easily. However, under the influence of enzymes, starch gradually breaks down into individual glucose molecules, which are then absorbed through the intestinal walls. Disaccharides and dextrins are processed even faster. However, a number of monosaccharides cannot be used further, and as a result, troubles arise. The most common causes of gastrointestinal upset are stachyosis (from legumes) and trehalose (from mushrooms). The absence in the body of the enzyme lactase, which breaks down lactose to glucose and galactose, leads to intolerance to dairy products.

Changing carbohydrates when heated... The processes of changes in carbohydrates when heated are very diverse. The formation of many compounds is possible, depending on the initial intensity and mode of heating, the reaction of the medium, the presence of compounds that play the role of catalysts and antagonists of reactions of one type or another.

When sugars are heated in a weakly acidic or neutral medium, that is, under the conditions usually found in the production of confectionery products, a mixture of sugar change products, complex in composition, is formed.

If the heating of aqueous solutions of sugars (for example, when boiling a caramel mass) is carried out at significantly elevated temperatures or, more likely, under conditions of local overheating (at temperatures above 150-160 ° C), too long heat treatment, significant degradation of carbohydrates can occur, which is characterized by the term "caramelization".

When baking flour confectionery products, for example, stamped biscuits, an excessively high oven temperature (much higher than 260 ° C) or an increased baking time (much more than 6-8 minutes) causes a strong darkening, the formation of burnt spots. These processes occur as a result of changes in soluble sugars that make up the dough for flour confectionery: sucrose, glucose, fructose (from sucrose, honey, etc.), lactose (from dairy products). The destruction of starch under the influence of high temperatures, as you know, also leads to the formation of glucose anhydrides, caramelization of carbohydrates.

Destruction.In the process of preparing some types of culinary products, starch is exposed to high temperatures (1200 C and above), which leads to the destruction of starch grains and starch polysaccharides. Starch degradation products called dextrins (polysaccharides with a lower molecular weight than the original starch) dissolve in cold water. The higher the temperature and the longer the heating process, the greater the amount of formed dextrins. Starches exposed to dry heating have less swelling properties and a paste is obtained from them with a lower viscosity. Along with destruction, the starch color changes. A barely noticeable creamy shade appears when the starch is heated to 115-1200 C, and with a further increase in temperature, the starch becomes creamy, and then brown with various shades. These newly acquired properties of starch are widely used in culinary practice (browning flour when making sauces). Dextrins are found in the crispy crust of fried potatoes, flour culinary and confectionery products and are involved in the formation of the taste, aroma and color of these products.

... Technological scheme for the production of minced meat semi-finished products

Position No. Operation name Number of operations Note 1. Preparation of raw materials. 3 Meat shop. Cutting table and board. Knife. 2. Grinding. 1. Meat shop. Grinding grinder (MP-160). Lattice 2-3 mm. 3. Preparation of auxiliary raw materials. Depending on the recipe. 4. Preparation of minced meat. 1-3 Meat shop. Meat mixer (MS-1500). Bone separators (LIMA RM1400 S). Cutter (L5-FKM). Ice maker (WESSAMAT COMBI-LINE W80 ECL). 5. Formation. 1. Meat shop. Machine for the formation of p / f (MFK-2400) 6. 6a. 7. 8a.Packaging. 1.Meat shop. Packaging machine (WALDYSSA). Filling and packaging machines, multiheads (electronic high-precision weighing feeders), packaging systems for foodstuffs. 7a. Freezing. 1. Shock freezer (RAL 9003). 8. Cooling. 1. Refrigeration chambers (Polair). 9. 9a Storage 1 Cold rooms (Polair) 10 Quality control 1 Laboratory 11 Implementation 1 Stores Butcher shops. Operation table.

3. Technical and technological map for the dish "Home-made Solyanka"

polysaccharide starch hodgepodge dish

Develop 2 technical and technological maps for dishes:

) Homemade solyanka (Appendix No. 1.)

) Azu (Appendix No. 2.)

Indicate the organoleptic and physico-chemical characteristics of these dishes, as well as the nutritional and energy (kcal) value of these culinary products.

"I approve"

"__" _________ 200_ g

Technical and technological map No. 1.

Name of the dish (product)"Solyanka home"

Recipe No.124. Collection of recipes, 1965G.

Application area:

List of raw materials: beef (shoulder, shoulder, brisket, edge), smoked-boiled or boiled ham, sausages or sausages,

beef kidneys, onions, pickled cucumbers, potatoes, tomato puree, butter, sour cream, olives or olives, lemon.

Requirements for the quality of raw materials:

Recipe for the dish

Name of productsFueling rate per 1 serving (1000g), gFilling rate (net), kg bruttonetto 10 servings (kg) 20 servings (kg) Beef (shoulder, shoulder, brisket, edging) Smoked-boiled or boiled ham (with skin and bones) Sausages or sausages Beef kidneys Mass of ready meat Mass of finished meat Mass of ready sausages or sausages Mass of ready kidneys Onions Salted cucumbers Potatoes Tomato puree Butter broth Sour cream 110 53 41 73 - - - - 95 100 160 40 20 750 5081 40 40 63 50 40 40 30 80 60 120 40 20 750 500.81 0.4 0.4 0.63 0.5 0.4 0.4 0.3 0.8 0.6 1.2 0.4 0.2 7.5 0 , 51.620 0.8 0.8 1.26 1.0 0.8 0.8 0.6 1.6 1.2 2.4 0.8 0.4 15.0 1.0 Output: -100010.020, 0

Cooking technology.

Diced potatoes are placed in a boiling broth and boiled until almost cooked.

Pickled cucumbers are cut into slices or rhombuses. Cucumbers with rough skin and ripe seeds are peeled and removed from the seeds. Thin-skinned cucumbers are cut with skin and seeds. Prepared cucumbers are allowed. Onions are chopped and sautéed with the addition of tomato puree. Tomato puree can be sautéed separately. The pits are removed from the olives, and the olives are washed.

The lemon is peeled and cut into slices.

Meat products (meat, ham, kidneys, sausages or wieners) are boiled and cut into thin slices.

Sauteed onions and tomato puree, stewed cucumbers, prepared meat products, spices are placed in the boiling broth and cooked for 5-10 minutes. To add a spicy taste to the hodgepodge at the end of cooking, you can add strained cucumber pickle.

When making a hodgepodge, instead of butter, you can use ghee or table margarine. In the absence of olives, they can be replaced with capers.

The dish is sold in portioned dishes immediately after preparation. When you leave, put olives, a circle of lemon, sour cream and sprinkle with chopped parsley in the hodgepodge.

According to the requirements of SanPin 2.3.6.1079-01, the temperature of the dish during serving must be at least 75 ° C.

According to SanPiN 2.3.6.1079-01, the permissible shelf life of the Homemade Solyanka dish prior to sale is 2-3 hours at a storage temperature of at least 75 ° C.

The shelf life of the homemade Solyanka dish according to SanPiN 2.3.2.1324-03 is 48 hours at a storage temperature of + 2 ° C to + 6 ° C.

Organoleptic indicators

Appearance:The dish has a harmonious ratio of liquid and food. The components are not boiled, they are evenly distributed.

Colour:The broth is transparent, with the addition of tomato paste, reddish, the ingredients are characteristic of the components that make up the dish.

Consistency:The consistency is liquid, the components in the composition are quite dense, not boiled, typical of the types of ingredients in the composition of the dish

Taste and smell:Pleasant, inherent in the components. Moderately spicy, salty. No extraneous impurities and defamatory signs.

proteins, fats, carbohydrates 33,9 57,1 30,9

Energy value 773.1 kcal

Production director____________________________________

Developer: Zaripova D.A. _________________________________

4. Technical and technological map for the "Azu" dish

"I approve"

(Organization, enterprise) _____________________________

(Head of the enterprise, full name.)

Technical and technological map No. 2

Name of the dish (product)Azu.

Recipe No.312 Collection of recipes, 1965G.

Application areaFor catering establishments, manufacturing plants and educational institutions

(Enterprises that have been given the right to produce and sell this dish)

List of raw materials: beef (lateral and outer pieces of the hip part), processed animal fat, tomato puree, onions, wheat flour, pickled cucumbers, potatoes, garlic.

Requirements for the quality of raw materials: food raw materials, foodstuffs and semi-finished products used for the preparation of this dish (product) comply with the requirements of regulatory documents and have certificates of conformity and (or) quality certificates.

Recipe for the dish

Name of products Bookmarking rate for 1 serving (1000g), g Bookmarking rate (net), kg bruttonetto10 portions (kg) 20 portions (kg) Beef (side and outer pieces of the hip part) Food melted animal fat Tomato puree Onion Wheat flour Salted cucumbers Mass stew Mass of sauce and vegetables 162 12 15 30 5 50 193 1 - -119 12 15 25 5 30 145 0.08 75 250 1.19 0.12 0.15 0.25 0.50 0.30 1.45 0.80 0.75 0.252.38 0.24 0.30 0.50 1.0 0.60 2.9 1.6 1.5 0.50 Output: -3253.256.5

Cooking technology

Meat, cut into cubes weighing 10-15 g, fried until a crust forms, poured with hot broth or water so that the meat is covered with liquid, add sautéed onions, tomato puree and stew over low heat in a container covered with a lid until cooked ...

The broth remaining after stewing is drained and the sauce is prepared on it. Pickled cucumbers, chopped or pounded garlic, pepper, salt and bay leaf are put in the sauce. Pour the meat into the sauce, add fried potatoes and stew again for 15 - 20 minutes

Requirements for registration, submission and implementation

"Azu" is prepared as needed and sold in the pots in which it was cooked, immediately after cooking, sprinkled with chopped herbs on vacation.

According to the requirements of SanPin 2.3.6.1079-01, the temperature of the dish during serving should not exceed 65 ° C.

According to SanPiN 2.3.6.1079-01, the permissible shelf life of the Azu dish prior to sale is 2-3 hours at a storage temperature of at least 75 ° C.

Organoleptic indicators

Appearance:The pieces of meat retain their shape. Films and tendons are not allowed. Cutting vegetables - the same shape, not boiled, sauce of a uniform consistency. The surface is without traces of airing, heat treatment is uniform, the shape is neat and even.

Colour:The color of meat and vegetables is from dark red to brownish, not faded, typical of the ingredients in the recipe. The color of the meat on the cut is grayish.

Consistency:The consistency of the meat is a soft crust, the pulp is juicy and firm. Vegetables - soft enough, firm, not smearing, vegetables keep the shape of the cut.

Taste and smell:The taste and smell correspond to the type of meat, vegetables, sauce, with the aroma of spices, moderately spicy, salty. No extraneous impurities and defamatory signs.

Quality and safety indicators

Physicochemical and microbiological indicators affecting the safety of food meet the criteria specified in the appendix to GOST R 50763-95 "Public catering. Culinary products sold to the population. General technical conditions".

Indicators of nutritional composition and energy value

proteins, fats, carbohydrates 34.6 19.0 30.0

Energy value, 429.4 kcal

Production director ______________________ _____________

Developer Zaripova D.A. _____________________________________

References

1.Poznyakovsky V.M. Examination of meat and meat products quality and safety. -2007-c.526

.Collection of recipes for meals for public catering enterprises at industrial enterprises and in educational institutions. -1965.

.Reference tables of the contents of the main nutrients and the energy values of products.

.Rogov, I.A. General technology of meat and meat products. Book 1 [Text]: textbook. allowance / I.A. Rogov, A.G. Zabashta, G.P. Kazyulin. - M .: - KolosS, 2009 .-- 568 p.

One of the dishes Tatar cuisine, which has become habitual far beyond the borders of its homeland, - azu. Whoever has not heard about this culinary masterpiece will be right if they decide to try it. And it is better to taste the basics not in a restaurant, but at home with your family. Of course, you first need to get acquainted with the main tricks in the preparation of a Tatar hit. And there are not so few of them.

Description of the dish

Azu is fried small pieces of meat that are stewed with potatoes, onions, tomatoes, cucumber slices, with the addition of a fairly hot sauce. From meat, mutton, beef or young horse meat are preferred.

Actually, the translation of the word "azu" from the Persian language will mean "small pieces of meat in a spicy sauce."

Modern variations of the dish deviated exclusively from the Tatar recipe; instead of beef or lamb, chicken is often used. Giblets and even squid are used as the main ingredient. Mushrooms, vegetables are often added to the basics, and almost always this dish is replete with spices.

Nutritionists advise pampering yourself with the basics rather than enjoying the dish regularly, after all, it is quite fatty, and excess cholesterol does not add health. But for the arrival of guests or in another pleasant occasion, it is not just possible to do the basics, but it is necessary.

Azu with beef stew (video)

Product selection rules

The main product in the basics, of course, is meat. Choose it exactly as you do this procedure for any other meat dish. If classic recipes recommend beef and you prefer turkey, don't be afraid to disobey the culinary advice. In fact, recipes have long since departed from their origins, assimilated, and many of them have only benefited from this.

Pickled cucumber is a spicy component of the dish; take a strong and crunchy cucumber that does not turn into porridge when stewed.

When it comes to tomatoes, many actually prefer peeled tomatoes as the main vegetable ingredient in azu. It is easier for someone to replace everything with tomato paste. Both the first and second options are acceptable.

As seasonings, it will be sufficient to use only pepper, salt, garlic and bay leaf. But the variety of spices nowadays makes it possible to experiment in this matter, add various herbs, spice mixtures.

Cooking options

Let's dwell on popular and easy-to-cook recipes.

Recipe 1: Tatar Azu with cucumbers and garlic

Products

beef (or other meat) - 700 g
6 potatoes
3 pickles (small)
4 tomatoes + tablespoon tomato paste
1 onion
150 g broth
Bay leaf
salt, garlic, pepper

Preparation

Cut the meat into small cubes across the grain.
From the tomatoes, dipping them briefly in hot water, remove the peel and also cut into cubes.
The onion is cut in half rings, and the cucumbers are cut into cubes or strips (as you are accustomed to).
In a well-heated skillet, the meat is fried until golden brown, you can add spices.
Add separately fried onions to the meat.
Pour broth over everything so that the meat is covered with liquid.
Tomatoes are laid out on top, and all this is stewed for about half an hour.
After that, add lavrushka, salt, tomato paste, cucumbers. Stir, simmer for 20 minutes.
Meanwhile, the potatoes are fried until tender.
The greens and garlic are finely chopped and poured onto a ready-made dish in a plate.
A couple of minutes before the end of cooking, you can try if the dish is acidic. Sometimes this happens at the expense of tomatoes. Then you can just add a little sugar to the basics.

This recipe is close to the classic pickle basics.

Azu in Tatar (video)

Recipe 2: Azu with pickles and mushrooms

Also interesting and uncomplicated recipe, good for beginners.

Products

400-500 g of meat (preferably beef)
200-300 g of mushrooms (champignons are also suitable)
tomato sauce - 5 tbsp spoons
onion
2 small pickles
salt / spices
cilantro
frying oil

Preparation

We cut the meat in the usual way, the pieces should be small.
Cut the champignon into thin slices, and the onion into small half rings.
Put the meat in a well-heated frying pan, fry it in oil for several minutes, until the pieces turn golden.
After that, sprinkle the meat with flour, gently shake the frying pan and mix everything well.
At this point add the onion, it should soften. Watering tomato sauce, mix, after which mushrooms and cucumbers are added.
Next - salt, seasonings.
We cover everything with a lid, it remains to wait 20 minutes, and the basics will be extinguished.

You can change something in any recipe, but it is better to leave the base as in the traditional Tatar alphabet, and it is better to add cucumbers every time. But if the mushrooms are also salty, then you can stop at only one salty ingredient.

So that there are no misses with the first experience of cooking the basics, arm yourself with the following tips:

Remember that beef takes a long time to fry, so after manipulating the meat in a frying pan without a lid, simmer the pieces under the lid until cooked (even if the time is beyond the specified in the recipe).
Use fresh garlic, you do not need to add it when stewing, it is better to sprinkle the prepared dish with finely chopped vegetables.
It is not recommended to use ketchup, but tomato paste.
Experiment with a selection of Provencal or Italian herbs.

How to cook Azu correctly (video)

Submission rules

The standard option is a dish sprinkled with herbs. This can be parsley, cilantro, dill, or onions. Often, rice is chosen as a side dish for the basics.
In some families, fresh vegetables cut into slices or a plate of pickled cucumbers are always served to start.
Azu is such a self-sufficient dish that no special side dish is required. But, in order to soften its pungency, to even out the taste, at the first tasting it is better to serve fresh cucumbers, tomatoes or boiled potatoes in their skins.

Happy culinary debuts!

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State educational institution

primary vocational education

Sverdlovsk region

Vocational school number 23

Final written qualification work

in the form of an explanatory note to the practical qualification work on educational program"Chef, pastry chef"

Topic: Cooking meat stews. "Azu"

Prepared

student

Olkov Oleg

group number 13

Checked

Kuzevanov. T A

Barmina I.Yu

Yekaterinburg 2011

Introduction

Meat contains a lot of complete proteins - 14.5-23%, fat - from 2 to 37, minerals - 0.5-1.3% (of which the most valuable; salts of phosphorus, calcium, sodium, magnesium and iron). Meat contains vitamins A, B, PP and group B.

The main tissues of meat are: muscle, connective, adipose and bone.

Muscle (muscular) tissue consists of individual fibers covered with a translucent sheath (sarcolemma). The main protein in muscle tissue is myosin. Proteins of animal muscle tissue are complete - they contain amino acids that are similar in composition to proteins of human muscle tissue, therefore they are easily absorbed by the body. The internal muscles located near the bones, the muscle tissues located along the spine, are most valuable, as they have tender, fine-fibred meat. The muscles in the neck and abdomen are composed of dense fibers, so they have a rough consistency.

Connective tissue consists of defective proteins - collagen and elastin. The more collagen and elastin the meat contains, the tough it becomes. This is an indicator of the quality of the meat.

The adipose tissue of meat is cells filled with fat droplets and covered with connective tissue. Fat improves the taste of meat and increases its nutritional value.

Bone tissue consists of special cells, the basis of which is ossein, a substance similar in composition to collagen. The bones of the pelvis and the end of the tubular bones are porous, they are called sugar. They contain substances that, passing into the broth, give it strength and aroma.

To catering establishments operating on raw materials, meat
comes chilled and frozen. Beef - in half carcasses and quarters; lamb, goat and veal - carcasses; pork with carcasses and half carcasses. Many catering establishments receive semi-finished meat products: lumpy, portioned, small-sized and minced.

When accepting meat, first of all, the presence of the mark of fatness and veterinary and sanitary control is checked, and the organoleptic quality of the meat is determined. According to fatness, beef, lamb, goat meat is of I and II categories, veal --I category, pork - meat, edged, fatty. 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 with a finger, the dimple quickly levels out). Ice cream on the surface and cuts has a pink-red color with a grayish tint due to ice crystals, the consistency is hard (it makes a sound when tapped); has no smell, but when thawed, there is a smell of meat and dampness. You can check the good quality of frozen meat using a heated knife blade or by a test cooking. The meat supplied to the enterprises is subjected to mechanical culinary processing.

Goal and tasks

Objective: To improve their professional competence in the preparation of the Azu stew.

1. Select information about meat

2. Write an explanatory note for practical work.

3. Choose, work out and perfect the technology for preparing the basics.

4. To defend the final qualifying work for "Excellent".

Defrosting meat

Defrosting meat is carried out in order to make further processing easier and more convenient. In frozen meat, the juice is located between the fibers in the form of ice crystals. During defrosting, the juice is reabsorbed by the fibers, and its loss largely depends on the defrosting method. The meat is thawed in special chambers in a slow or fast way.

With slow defrosting, the temperature in the chamber is maintained from 0 to 6-8 ° C, the air humidity is 90-95%. The meat is thawed
in large parts (carcasses, half carcasses, quarters), them. suspended on hooks so that they do not touch each other and do not touch the floor and walls. In such conditions, muscle fibers almost completely absorb the juice formed during defrosting, and their original state is restored. The duration of defrosting depends on the type of meat, the size of the pieces and is 1 - 3 days. Defrosting is stopped if the temperature in the thickness of the muscles reaches 0 - 1 ° C. Properly defrosted meat is no different from chilled meat. The loss of meat juice during slow defrosting is 0.5% of the meat mass.

Keep the temperature in the chamber during rapid defrosting! 20-25 ° С, air humidity - 85 - 95%, for which it is supplied with heated humidified air. Under these conditions, the meat is thawed for 12-24 hours, the temperature in the thickness of the muscles should be - 0.5 ... 1.5 ° C. After that, the meat is kept for a day at a temperature of 0 - 2 ° C and humidity; air 80 - 85% to reduce the loss of meat juice during cutting.

In enterprises that do not have premises for defrosting meat, this process is carried out in the preparation shop. In this case, the meat is placed on wooden grates or tables.

It is impossible to chop the meat into pieces before defrosting, as this increases the loss of meat juice up to 10%, and the meat becomes tough and tasteless. Defrosting meat in water is not allowed, as soluble food substances will pass into the water. After defrosting, the brand is cut off, heavily soiled places, blood clots.

When washing, dirt, microorganisms and their spores are washed off from the surface of the meat. At large catering establishments, meat is washed in washing rooms. It is hung on hooks and washed with the help of special brushes (shower brush), a stream of water from a brandoyt or a hose.

In small enterprises, meat is washed in baths. To do this, it is placed on grates and washed in running water with herbal or nylon brushes.

The water temperature should be between 20 and 30 ° C. Before drying, washed carcasses are washed with cold water at a temperature of 12-15 ° C for cooling. This delays the development of microorganisms on the surface of the meat during further processing. Drying prevents the multiplication of microbes, in addition, when cutting, the meat does not slip in the hands.

The meat is hung on hooks or placed on racks located above the washing tubs and dried in the air or with cotton napkins.

At large enterprises, outside air for drying is forced through special pipelines and passed through filters.

Air temperature 1 - 6 ° С. In small businesses, natural drying is used.

dish meat azu food

Name of parts; I - scapular part a) shoulder part, b) shoulder part II - neck part; III - dorsal part (thick edge); IV - edging; V - brisket; VI - subscapular part; VII - tenderloin; VIII - lumbar part (that cue edge); IX - flank; X - hip part: c - inner piece, g top piece, e - side piece, e - outer piece

As a result of the culinary cutting of the forequarter, one obtains: scapular part (shoulder and shoulder), neck part, thick edge, subscapular part, edge, brisket, as well as bones: cervical, vertebral, costal, scapular, shoulder, ulnar and radial.

As a result of culinary cutting and deboning of the hindquarter, the following are obtained: tenderloin, thin edge, flank, inner, upper, lateral and outer pieces of the hip part, as well as bones: lumbar and sacral vertebrae, pelvic, femur and tibia. Losses in the processing of meat of the 1st category are 26.4%, of the II category - 29.5%.

Sorting and culinary use of meat pieces. The stripped meat is sorted according to the culinary use. The quality of meat is influenced by the amount of connective tissue and its resistance to heat treatment. Parts of meat that contain little connective tissue are used for frying, and if there is a lot of it, for cooking and stewing.

Tenderloin is the most tender part of meat, it is used for frying in large pieces, natural portions and small pieces.

Thick and thin edges - for frying in large pieces, portioned natural, breaded and small pieces.

Inner and top pieces - for stewing in large and portioned pieces, for frying breaded and small pieces.

Outside and side pieces - for stewing in large, portioned and small pieces. Scapular and subscapular parts, brisket, stripping (category I meat) - for cooking and stewing in small pieces.

Neck, flank, edging (category II meat) - for the preparation of minced products, as they contain up to 80% of connective tissue

Azu cooking technology

Ingredients

animal fat - 15.0 (gram)

tomato paste - 20.0 (gram)

onions - 42.0 (gram)

wheat flour, premium - 6.0 (gram)

tomatoes - 47.0 (gram)

pickled cucumber - 50.0 (gram)

potatoes - 133.0 (gram)

garlic onion - 1.0 (gram)

beef, brisket (pulp) - 216.0 (gram)

water - 30.0 (gram)

table salt - 2.0 (gram)

bay leaf - 0.1 (gram)

Description

The meat, cut into 10-15 g cubes, is fried, poured over with hot broth or water, browned tomato puree is added and stewed almost until cooked in a sealed container with a low boil. The sauce is prepared on the remaining broth. In which they put pickled cucumbers, cut into strips, sautéed onions, peppers, salt Pour the meat into the resulting sauce, add fried potatoes and stew for another 15-20 minutes. 5-10 minutes before cooking, put fresh tomatoes (column I), bay leaf. Season the finished dish with crushed garlic. The dish can be cooked in I stake without tomatoes, increasing the potato filling by 45 g net. For easy portioning, potatoes and tomatoes can be stewed separately. Let go of the azu along with the sauce and side dish

Nutritional value and chemical composition of the ready-made dish "Azu"

Here is the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 g of the edible portion.

Calorie content Azu

Calories (Calories): 177.62 (kcal)

The nutritional value

Caloric value: 177.62 (kcal)

Protein: 9.3114 (g)

Fat: 12.2569 (g)

Carbohydrates: 7.2551 (g)

Dietary fiber: 1.165 (g)

Organic acids: 0.3472 (g)

Water: 68.5101 (gr)

Ash: 1.8494 (g)

Saturated fatty acids: 0.5271 (g)

Unsaturated fatty acids: 2.5593 (g)

Mono- and disaccharides: 2.4625 (g)

Starch: 5.2656 (g)

Azu is rich in the following vitamins and minerals: organic acids - 17.4%, vitamin B6 - 15.8%, vitamin B12 - 42.8%, vitamin E - 14.8%, vitamin PP - 21.4%, sodium - 25 , 9%, potassium - 15.8%, phosphorus - 14.8%, zinc - 15.3%, copper - 15.8%, chromium - 15.7%, vanadium - 113.4%, cobalt - 62% , where% is the percentage of satisfaction daily allowance per 100 gr.

Useful properties of Azu

Good for the brain and spinal cord. Due to the content of vitamin B12, it promotes the synthesis of DNA, myelin, is an antioxidant, is involved in the metabolism of fats. Increases oxygen consumption by cells in acute and chronic hypoxia.

It is useful for the health of the skin and mucous membranes, nervous and digestive systems, regulates blood sugar, antioxidant.

Approved by _______ director

"___" _____________ 2011

Company name

ROUTING

The name of the semi-finished product, dish, product "Azu in Tatar"

Recipe number 640

Column ______ 1_____

According to the collection of recipes 2002

	Raw material consumption per serving (gr.)	Raw material consumption (net) kg
	Gross, g		10 Servings net

Beef

Tomato - puree
Turnip onion
Wheat flour
Fresh tomatoes
Pickles
Potato




Stew Weight
Side dish and sauce weight
Outlet of the finished dish

Cooking technology

Meat, cut in the form of cubes, 3-4 cm long and weighing 10-15 g, fried until a crust forms, pour hot broth or water so that the meat is covered with liquid, add browned onions, sautéed tomato puree and tomatoes and stew over low heat with lid closed, until tender. The broth remaining after stewing is drained and the sauce is prepared on it. Put steamed cucumbers, sliced peppers, salt and bay leaves in the sauce. Pour the sauce over the meat, add fried potatoes, cut into cubes and stew for another 15 -20 minutes. Let go in a ram, seasoned with thick garlic

Organoleptic indicators of the quality of dishes (products):

Appearance: meat and potatoes - cubes, cucumbers in strips

Consistency: the meat is soft, the vegetables have retained their shape

Color: sautéed tomato (orange)

Taste: moderately salty, spicy

Smell: aromas of stew, garlic and sauteed tomato and vegetables

Requirements for design, serving and sale: released in a portioned plate or in a ram.

Costing card No. ________

Organization _____ Enterprise _______________________________

The name of the dish "Azu in Tatar" brand number according to the collection of recipes__

Weight of main meat and fish products in grams

	Set of products	Date 15.06.2011
			Price for 1 kg	Amount per 100 servings
		For 1 dish	100 dishes
	Beef

	Tomato - puree
	Turnip onion
	Wheat flour
	Fresh tomatoes
	Pickles
	Potato

The total cost of a set of raw materials per 100 dishes
P. P. margins
Sale price of 1 dish
Head production	Barmina I.Yu.
Calculator	Olkov Oleg
"I approve"
Director

Application

The following semi-finished products are produced from beef:

notch - muscle covered with a shiny tendon;

thick edge - a rectangular layer of pulp, covered with a shiny tendon on the outside; without muscles or tendons directly adjacent to the spine;

thin edge - a rectangular layer of pulp, covered with a shiny tendon on the outside;

the upper piece is a round-shaped pulp, from which coarse tendons have been removed;

inner piece - g large muscles of a rounded shape, and covered with a thin surface film;

side piece - large muscles of a square-flat shape; outer piece - a layer of meat from two fused muscles, and gives an elongated flat shape;

scapular - the flesh is divided into two parts: the shoulder wedge-shaped and the shoulder - consisting of two elongated mice, connected together by a film;

subscapularis - square-shaped pulp;

brisket - the flesh removed from the sternum and the adjacent lower third of the costal part; trimming - a rectangular layer of meat;

cutlet meat - pieces of meat of various sizes from the neck, flank and trimmings, as well as trimming from meat carcasses of category II;

The following semi-finished products come from lamb, veal and pork:

loin - dorsal and lumbar parts with rib bones no more than 8 cm long, without vertebrae;

hip - the flesh of the hind leg without sinewy meat;

blade part - pulp, removed in one layer from l< паточной и humerus, without meat adjacent to the ulna and humerus;

brisket - the rib part of the pulp with rib bones, without the sternum and flank;

neck - pulp removed in one layer from the neck of pork;

cutlet meat - pieces of meat of various sizes from the neck (except for pork) and scraps obtained when cleaning large-sized semi-finished products.

QUALITY REQUIREMENTS. SHELF LIFE OF SEMI-FINISHED MEATS

The surface of the pieces of semi-finished products should be windless, the color and smell should be typical for good-quality meat. There should be no coarse tendons, cartilage, pieces of pulp with blood stains, bones.

Portioned semi-finished products should be cut across the muscle fibers. Semi-finished products from the chopped mass must have the correct shape (depending on the type of semi-finished product). The surface is evenly coated with breading, torn and broken edges are not allowed. The mass on the cut is homogeneous, with a smell characteristic of good-quality meat with spices. Chopped semi-finished products are produced in accordance with OST 49121-78. The presence of any signs of spoilage, sunburn is not allowed.

Prepared semi-finished products are stored at a temperature not exceeding 6 ° C. Lumpy semi-finished products are placed in one row on trays and stored for no more than 48 hours. Place portioned semi-finished products on baking sheets in one row on the edge at an angle of 30 °, natural semi-finished products are stored for no more than 36 hours, breaded ones - no more than 24 hours. Small-sized semi-finished products are placed on baking sheets with a layer of 5 cm and stored for no more than 24 hours, minced meat (unfilled) - no more than 6 hours. h. Bones in an uncut form are stored for no more than 3-5 hours.

Equipment, inventory

Low saucepan, Econom series

Low saucepan with lid, 18/8 stainless steel

The handles of the objects and lids are attached with rivets, which gives strength to the connection.

The set of pots includes a lid.

Stewpan, Econom series

Casserole, stainless steel 18/8

Polishing on dishes of the "ECONOM" series - matt

The bottom of the cookware is made according to the "capsule" principle - a layer of heat-conducting aluminum is located between two layers of stainless steel, which allows the heat to be evenly distributed over the bottom surface and prevents deformation.

Large handles of the crockery add extra convenience in use.

Pans

Frying pans from the BKW-Gruppe: stainless steel and non-stick pans, corrugated cast iron pans, for scrambled eggs.

The bottom of the stainless steel pans is made according to the "capsule" principle - a layer of heat-conducting aluminum is located between two layers of stainless steel, which allows the heat to be equal

Spatulas, spoons, scoops

Kitchen utensils from the BKW-Gruppe: shovels (perforated and with a wooden handle), spatulas, scrapers, spoons for laying out, scoops

Ladles

Ladles from the BKW-Gruppe. We offer an assortment of ladles with a choice in length and design of the handle and different bowl volumes.

Chef and kitchen knives

BKW kitchen and chef knife blades are manufactured using chromium-carbon alloy steel containing elements such as tungsten, vanadium, molybdenum and nickel. The content of alloying elements provides the blade with the strength, rigidity and durability of the knives. Kitchen knife handles are ergonomically shaped.

The following series are offered: TOP, PREMIUM and ECONOM.

Steak fork Article: TSF300

Steak fork with wooden handle 200 mm

Round Muscat Article: SS312 Round Muscat 30.5 cm

Electric stove PES-4 RADA Russia 33,000.00 rubles.

Serving platter with lid

Scale CAS SW-20

Literature

1. Anfimova N.A. , Tatarskaya L.L. "Cookery" - 2nd ed. M .: IRPO; Ed. http://www.bkw.ru/catalog.php?l=1S.N, Fedinishina E.B. "Culinary characteristics of dishes" (2006)

2. Kharchenko N.E., Chesnokova L.G. "Cooking technology" Ed. center "Academy", 2004. - 288p.

3. Shatun L.G. "Cooking technology" account. - 3rd edition -M .: Publishing and trade corporation "Dashkov and K *", 2007. - 480s.

4. Bogusheva V.I. "Cooking technology" M .: ICC "Mart", Rostov n / a., 2005. - 320s.

5. Meat dishes. Groznov S.R., Nikashin F.P. (1963)

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Technological scheme of the ABC. Cooking the basics at home: recipes for cooking the basics. Description of the technology for making cookies

Cooking technology "Azu in Tatar"

Description of the dish

Azu with beef stew (video)

Product selection rules

Cooking options

Recipe 1: Tatar Azu with cucumbers and garlic

Products

Preparation

Azu in Tatar (video)

Recipe 2: Azu with pickles and mushrooms

Products

Preparation

How to cook Azu correctly (video)

Submission rules

Send your good work in the knowledge base is simple. Use the form below

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