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Introduction. Industry characteristics Catering, development prospects
1. Product characteristics of the main types of raw materials and sanitary and hygienic requirements for their storage
2. Technology for preparing milk soups
3. Characteristics of equipment, inventory, utensils. Operating rules and safety precautions. Occupational Safety and Health
List of used literature
INTRODUCTION. CHARACTERISTICS OF THE PUBLIC FOOD INDUSTRY, DEVELOPMENT PROSPECTS
The most important task of public catering in modern stage is the introduction of new production technologies.
Currently, public catering enterprises are switching to a comprehensive supply of semi-finished products industrial production. This is necessary to increase labor productivity and improve the quality of products.
The production of culinary products in public catering establishments is a complex technological process, consisting of a number of operations for processing products for preparing dishes and culinary products.
Depending on the organization of the technological process, public catering enterprises are divided into two types: raw materials, working on raw materials, and pre-production, working on semi-finished products.
Cooking is the art of preparing a variety of foods from raw plant and animal products.
Cooking is closely related to disciplines such as merchandising food products, fundamentals of nutritional physiology, hygiene and sanitation, organization of production, technological equipment of public catering establishments.
Technological process is a series of scientifically based, consistent methods of mechanical and thermal processing of raw materials.
Raw materials are food products intended for the preparation of culinary products.
Semi-finished products are products that have undergone partial culinary processing, but have not yet been brought to culinary readiness and are unsuitable for consumption.
Important documents for catering chefs are industry standards, technological conditions and instructions.
1 . PRODUCT CHARACTERISTICS OF MAIN TYPES OF RAW MATERIALS AND SANITARY AND HYGIENIC REQUIREMENTS FOR ITS STORAGE
Milk is a product of normal secretion of the mammary gland of animals. It contains more than 200 different easily digestible substances necessary for human life, including proteins, fats, carbohydrates, minerals, and vitamins. All components of milk are well balanced, making them easily and completely absorbed by the human body. Milk contains (in%): water - 85 - 89, proteins - 2.8 - 4, fat - 2.9 - 6, milk sugar - 4 - 4.7, minerals -- 0,7 -- 1, vitamins A , D, E, C, RR, groups B. Energy value 100 g of milk with a fat content of 3.2% - 58 kcal, or 243 kJ.
The taste and smell are pure, without extraneous tastes and odors that are not characteristic of fresh milk. The color should be white with a slightly yellowish tint;
The temperature of pasteurized milk should not be higher than 8 °C, sterilized milk should not be higher than 20 0 C.
Rice groats
According to the processing method, rice groats can be ground, polished and crushed polished.
Polished rice is grains of hulled rice from which the flower membranes, fruit and seed shells have been completely removed, most of aleurone layer, embryo. The surface is rough.
Polished rice is polished rice grains of glassy varieties processed on polishing machines. The surface is smooth and shiny.
Based on quality, milled and polished rice is divided into premium, 1st and 2nd grades. Content of benign kernel (in %, not less): in the highest grade - 99.7, in the 1st grade - 99.4, in the 2nd grade - 99.1.
Milled crushed rice is crushed rice kernels formed during the production of milled, polished rice and additionally processed on grinding machines. They are not divided into varieties. The content of a benign core is not less than 98.2%.
Rice cereals have good digestibility and are distinguished by high culinary properties, used in children's and dietary nutrition. Cooking time for cereal is 45-50 minutes, increase in volume is 6-7 times.
Millet, polished
Polished millet is obtained from millet by freeing it from flower films, partly from fruit and seed coats and the embryo. Millet proteins are poor in essential amino acids. Cereals contain a lot of unsaturated fatty acids During long-term storage, fat goes rancid. Millet that is bright yellow, large, and glassy is prized.
Depending on the quality, millet is divided into premium, 1st and 2nd grades. The color of the cereal is yellow in different shades. Content of benign kernel (%, no less): in the highest grade - 99.2, in the 1st grade - 98.7, in the 2nd grade - 98.
Buckwheat.
Produced from steamed or unsteamed buckwheat grain by separating the fruit shells. According to the method of processing, a distinction is made between kernels and quick-cooking kernels, prodel and fast-cooking kernels.
The kernel is a buckwheat kernel, freed from the fruit membranes, uncracked. Color with a yellowish or greenish tint.
The fast-cooking kernel is produced after steaming the grain. Color - brown in different shades.
Made - buckwheat kernels split into pieces. The product is not divided into varieties.
Oatmeal.
Oats are used to produce steamed uncrushed oatmeal, rolled oatmeal, Hercules and petal flakes, and oatmeal. They are not divided into varieties.
In cooking, oatmeal is used to prepare viscous porridges, meatballs, milk soups, and casseroles.
Barley groats.
Pearl barley and barley are produced from cereal barley.
Pearl barley is whole or crushed barley kernels, freed from flower films, well ground and polished. According to the size of the grains, there are five numbers: grains No. 1 and 2 have an elongated core shape with rounded ends, grains No. 3 - 5 are spherical in shape. The content of a benign core is not less than 99.6%. Cooking time -- 60--90 min.
Used for cooking porridges - large ones, soups - small ones.
Wheat cereal.
Semolina, Poltavskaya and Artek cereals are produced from wheat grain.
Semolina is obtained by grinding varietal grains into flour. Depending on the type of wheat, semolina is grade M - opaque floury semolina of smooth white, selected during varietal grinding of soft wheat. Ash content - no more than 0.6%. T-grade grains are translucent mealy grains of cream or yellowish color, selected during grinding durum wheat. The ash content of the cereal is no more than 0.7%. MT brand cereals are dominated by opaque mealy white grains with the presence of translucent ribbed cream-colored grains.
Pasta
Pasta products are made from wheat flour. They have high nutritional value, good digestibility, boil quickly, are well transported and stored.
Pasta products are divided into types: tubular, thread-shaped (vermicelli), ribbon-shaped (noodles) and curly.
Tubular products.
Depending on their shape and length, they are divided into subtypes: pasta, horns, feathers.
Pasta-- tubes with a straight cut. The length of short pasta is from 15 to 30 cm, long pasta is at least 30 cm. Depending on the cross-sectional size, pasta is; straw (diameter up to 4.0 mm), special (from 4.1 to 5.5 mm), ordinary (from 5.6 to 7.0 mm) and amateur (more than 7.0 mm).
Horns-- curved or straight tubes with a straight cut. The length of the horns along the outer curve is from 1.5 to 4.0 cm, amateur ones - from 3.0 to 10. Depending on the outer diameter, the horns are: straw, special, ordinary and amateur.
Feathers- tubes with an oblique cut. The length from an acute angle to an obtuse angle is from 3.0 to 10.0 cm. Depending on the outer diameter, the feathers are the same as pasta, except for the straws.
The cross-sectional shape of tubular products can be round, square, corrugated, etc.
Thread-like products .
These include vermicelli.
Vermicelli It has various shapes sections: square, round, ellipsoidal, etc. Depending on the size of the section, they are distinguished (in mm, no more): gossamer - 0.8, thin - 1.2, ordinary - 1.5, amateur - 3, 0. In terms of length, vermicelli can be: long - at least 20 cm long and short - at least 2 cm.
Ribbon-shaped products.
These include noodles.
Noodles It can be smooth or grooved, the edges can be straight, wavy, sawtooth. Noodles are classified according to their length: long - no less than 20 cm long and short - no less than 2 cm. Any width of noodles is allowed, but not less than 3 mm, thickness should not be more than 2 mm.
Vermicelli, noodles, pasta (straws) can be produced in the form of skeins, nests, their sizes are not limited.
Figured products.
They are produced in any shape and size, and shaped items are stamped in the form of the alphabet, stars, shells, etc.
Quality and storage requirements
The color of pasta should be uniform with a cream or yellowish tint, corresponding to the type of flour, without traces of unkneading. When adding additives, the color should change according to the additives. The surface of the products must be smooth, minor roughness is allowed, the fracture must be glassy. The form is correct, corresponding to the name of the products. The taste and smell should be characteristic, without bitterness, mustiness, or the smell of mold. When cooked until cooked, the products should not lose their shape, stick together, form lumps, or fall apart at the seams. Product humidity is no more than 13%, acidity is no more than 4, with added tomato products no more than 10. Depending on the type of packaging and type of pasta, the amount of scrap, crumbs and deformed products in them is standardized. The presence of barn pests is not allowed.
Store pasta in clean, dry, well-ventilated rooms, not infested with barn pests, at a temperature of no more than 30 ° C and relative humidity no more than 70%.
2 . TECHNOLOGY FOR PREPARING MILK SOUPS
Milk soups are prepared on whole milk, with the addition of water, as well as from condensed and powdered milk. These soups are prepared with cereals, pasta and vegetables. Pasta, whole grain cereals and vegetables do not cook well in milk, so they are first boiled until half cooked in water, and then in milk. Finely crushed cereals and semolina are immediately poured into boiling milk.
Milk soups are cooked in small portions, as long-term storage deteriorates the color, smell and taste of the soup. Butter is placed in a cauldron or plate immediately before release.
Milk soup with cereals.
The sorted and washed cereals (rice or millet) are poured into boiling water, boiled for 5-7 minutes, hot milk is poured in and cooked until tender. At the end of cooking add sugar. If you cook soup with whole milk, then pre-boil the cereal in water for 5-7 minutes. , place on a sieve and allow the water to drain. The prepared cereal is placed in boiling milk and cooked until tender.
When preparing soup with barley or semolina, pour the sifted cereal into boiling milk or milk with water in a stream while stirring and cook for 15-20 minutes. Before the end of cooking, add salt and sugar. When leaving, pour the soup into a plate and add a piece of butter.
Milk soup with pasta.
The prepared pasta is poured into boiling salted water, cooked until half cooked, hot milk is poured in and brought to readiness, and sugar is added at the end of cooking. If the soup is prepared with whole milk, then the pasta is poured into boiling water, the pasta is cooked for 7-10 minutes, the noodles for 5-7 minutes, the vermicelli for 3-5 minutes and placed on a sieve. Prepared pasta is placed in boiling milk, salt and sugar are added and cooked until cooked. The soup filling (“stars”, “alphabet”, “ears”) is immediately poured into boiling milk or milk with added water, add salt and sugar and cook until tender. When leaving, pour the soup into a plate and add a piece of butter.
Lapshevik milk
Prepare homemade noodles, sift the flour and pour into boiling water for 1-2 minutes, place on a sieve and let the water drain. After this, put it in boiling milk or milk diluted with water and cook for 12-15 minutes. At the end of cooking, add salt and sugar. When leaving, add a piece of butter to the bowl of soup.
Milk soup with vegetables.
Carrots are cut into slices, cubes or cubes and lightly sautéed butter, White cabbage cut into checkers, and the colored one is divided into small balls, the potatoes are cut into cubes or slices, the bean pods are in the form of squares or diamonds and boiled separately. Place sauteed carrots in boiling salted water, bring to a boil, add potatoes, cauliflower or white cabbage and cook until half cooked. Then add hot milk and cook until done. At the end of cooking, add boiled green beans and salt.
Milk soups can be prepared with a different set of vegetables; green peas, turnips, pumpkin, spinach leaves, lettuce and other vegetables. Soups are sometimes seasoned with flour sauté diluted with milk or water. When leaving, pour the soup into a plate and add butter.
Semolina milk soup
Semolina is poured into boiling milk diluted with water, boiled for 10 minutes, sugar and salt are added. When serving, add butter.
Semolina milk soup with raisins
Add sifted milk to boiling milk diluted with water, stirring continuously. semolina, add salt, sugar, raisins and cook at low boil for 15-20 minutes. When serving, add butter.
Milk rice soup
Sort the rice and rinse well, boil for 3-5 minutes. Place in boiling water and drain in a colander. When the water has drained, put the rice in boiling milk and cook for 30 minutes. Before the end of cooking, add salt, sugar, and before serving add butter.
3. CHARACTERISTICS OF EQUIPMENT, INVENTORY, COOKWARE. OPERATING RULES AND SAFETY PRECAUTIONS. OCCUPATIONAL SAFETY AND HEALTH
Equipment
Usage technical equipment reduces the labor intensity of primary processing of raw materials, reduces the percentage of waste, etc.
The introduction of mechanized food picking and dispensing lines makes it possible to improve and at the same time reduce the time it takes to serve consumers.
Electric stoves PE-0.17, PE-0.51, PE-0.51Sh
The plates are designed for performing technological processes of heat treatment of semi-finished products (cooking, poaching, browning, stewing, frying) in functional containers.
Electric sectional modulated digester boiler KPESM-60M
Cooking kettles are designed for cooking broths, first, second, third courses and sauces. Installed in a hot shop. Consists of a cooking vessel, a steam jacket, a body, a lid, a tap, and a control panel.
Stovetop boilers with a capacity of 20, 30, 40 and 50 l
Boilers are designed for cooking food. The boiler body has cylindrical shape, on the sides there are two handles. Boilers are made of stainless steel and aluminum. They are supplied with lids. The bottom of the boiler is solidly stamped from stainless steel with a thickness of 2.0 mm. Products are completely polished
The main requirement for boilers is that the bottom is strictly horizontal.
Dishes
At POP, a variety of utensils are used, which are classified according to the following signs: the material from which it is made, production method, functional purpose, complexity of decoration, etc.
Depending on the material used, the dishes are made: glass, ceramic (pottery, majolica, porcelain-faience), metal (usually aluminum, stainless steel), plastic, wood.
According to the production method, there are: blown, cast, pressed, stamped, turned, hollowed-wood.
By functional purpose for storing food, for cooking (stovetop), for serving food (tabletop), for eating and drinking, auxiliary or other (rinses, ashtrays, night vases
Cutlery
Metal cutlery includes: knives, spoons, forks and others.
General operating rules and safety precautions when working on mechanical equipment
Before starting work, the cook must bring his workplace in order, check the safety of operation:
check the idle speed of the equipment,
check the presence and direction of barriers,
presence and serviceability of electrical wiring and grounding,
the presence of an independent starting device - a switch, a batch switch, a magnetic starter,
check the serviceability of other equipment,
check idle operation.
While working, the cook must:
The machine should only be loaded after it has been started,
fill the working surface of the electric stove with dishes as much as possible,
turn off the electric grill of the stoves in a timely manner or switch them to a lower power,
do not allow the burners to be turned on at maximum and medium power without loading,
do not use cauldrons, pans with deformed bottoms and edges, handles that are not securely fastened or without them,
control the pressure and temperature in the devices within the limits specified in the operating instructions,
monitor the presence of draft in the combustion chamber of gas equipment and the pressure gauge readings when operating equipment operating under pressure.
After finishing work:
The car is turned off
Partially disassemble it and clean it of product residues,
Then rinse thoroughly until all product residues are completely removed.
The outer surfaces of the machine are wiped first with a damp and then with a dry cloth,
The washed parts of the machine are dried, after which all rusting parts and surfaces in contact with food are lubricated with edible unsalted fat.
Once a week, wipe with a dry cloth or flannel until the shine is restored,
The machine should be regularly disassembled and inspected to replace worn parts,
During non-working hours, the machine must be disconnected from the power supply.
LIST OF REFERENCES USED
1. Anfimova N.A., Tatarskaya L.L., Zakharova T.I. Cooking: Textbook for professional and technical students. schools - M.: Economics, 1978. - 295 p.
2. Goncharova V.N., Goloshchapova E.Ya. Commodity management of food products: a textbook for technical sciences. departments of technical schools. - M.: Economics, 1985. - 256 p.
3. Kovalev N.I., Salnikova L.K. Cooking technology: Textbook for students, educational. according to special "Technology of Societies. nutrition" - 3rd ed., revised. - M.: Economics, 1988. - 303 p.
4. Sopina L.N., Khozyaeva S.G. A guide for the cook: textbook. manual for training skilled workers in co-op. prof.-techn. schools and directly in production. - M.: Economics, 1985. - 240 p.
5. Novozhenov Yu.M. Culinary characteristics of dishes. - M.: graduate School, 1987. - 256 p.
6. Timofeev V.M., Voronin V.V. Directory: Trade equipment and utensils. - M.: Economics, 1988. - 127 p.
7. Uspenskaya N.R. Practical guide for the cook. Textbook Manual for professional-technical schools - M.: Economics, 1982. - 176 p.
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History of preparation and classification of soups of European cuisine. Study of commodity characteristics of raw materials used for preparing soups different groups. Quality requirements finished products. Characteristics of cereals, pasta and spices.
Based on the serving temperature, soups are divided into cold and hot. Cold soups are ideal for consumption during the hot season. Their base (kefir, kvass, whey), as a rule, is incompatible with heat treatment. The ingredients included in cold soups can be either raw (radish, onion, cucumber) or boiled (potatoes, beets, etc.). Hot soups(borscht, cabbage soup, rassolniki) are universal - they are cooked in broth or water and served both hot and cooled. Unlike cold soups, all ingredients included in the soup recipe must be cooked. Sweet soups in the spring and summer months it is served cold, and in autumn-winter period- cold and hot. When serving, the temperature of hot soups should not be lower than 75 °C, cold soups should not be higher than 14 °C. Individual soups in cold period years can be served warm.
Main dish Subject to availability characteristic basis liquid dishes are distinguished between meat, vegetarian, vegetable, fish and mushroom soup. The following are used as a liquid base: broths; milk and milk drinks; decoctions of vegetables, fruits, cereals; bread kvass. As a side dish they use: vegetables, mushrooms, cereals, legumes and pasta, fish, meat, poultry. The basis of most soups is broth. Classification of broths: Bone broth. Used: beef, veal bones. Meat and bone broth. Use: brisket, parts of the front legs, trim. Fish broth. Use: fish food waste, fish heads sturgeon breeds. Mushroom broth. Use: dried porcini mushrooms.
For clear soups The following dishes include: meat broth, chicken broth, fish broth. Seasoning soups are considered a purely Russian invention. They have always caused and still cause delight and surprise among foreigners. In the process of preparing them, an additional operation is performed - sautéing vegetables (preparing a dressing), which gives the soup a rich thick color and increases calorie content ready-made dish. Seasoning soups include the following dishes: pickles, borscht, cabbage soup, solyanka; cereals; prefabricated vegetable and potato soups; soups with pasta.
Puree soups(puree soups, cream soups) are prepared: from vegetables; legumes and cereals; meat and offal; birds; fish. Cooking traditions milk soups exist at different nations in many countries. In Russia they are prepared with whole milk or a mixture of milk and water. To carry out effective therapeutic diet therapy during the preparation of milk soups, not only natural milk is used as a liquid base, but also whole cow’s milk powder, sterilized condensed milk without sugar in accordance with the “Norms for the interchangeability of products in the preparation of dietary dishes.”
The design elements of soups include: adherence to the established form of cutting products, beautiful coloring of fat, evenly spaced garnish, as well as greens, which give the dish a beautiful appearance. appearance and improves its aroma.
Ready-made soups are stored on the steam table for no more than 2 hours, with the exception of soups with pasta - 30-40 minutes. Soups seasoned with lezon are stored at a temperature of 60-65°C, meat products served with soups are stored in broth at a temperature of 60°C on a steam table. Soups should be served in small portions. A new batch of soup on sale must not be mixed with leftovers from the previous one.
Pour the soup carefully, trying to maintain the shape of the side dish and keep the edges of the plates clean. When serving, stir the soup so that the fat is distributed evenly. First add the meat and the thick part of the soup, and then add the broth. Side dishes are added to clear soups before serving, and some (croutons, profiteroles) are served separately.
Greens are often served separately on a rosette. A slice of lemon is also served with solyankas. Sour cream is added to soup during holidays or served in a gravy boat.
Compliance is mandatory next temperature soups on holiday: hot 75-80°C, cold 12-14°C.
For dispensing soups, soup bowls, deep plates, and broth cups are used. When serving hot soups, they are heated to 60°C, and when serving cold soups, they are cooled to 12°C.
85. General characteristics, range and rules for cooking seasoning soups. Quality requirements. Feeding features. Storage and implementation modes. Cooking technology for the “Meat Solyanka” dish.
Seasoning soups cooked in broths or vegetable decoctions.
Vegetables, cereals, legumes, and flour products serve as side dishes for seasoning soups. Browned flour is added to many seasoning soups. It is a thickener and increases the calorie content of the soup.
When preparing all seasoning soups, follow the following rules: general rules. Vegetables are chopped or cut: for pickle soups, noodle soups, vermicelli and for borscht - into strips (except for naval borscht, for which vegetables are cut into square slices), for cabbage soup from sauerkraut- in strips, from sauerkraut, chopped cabbage - in small cubes (3-5 mm).
The recipe for all seasoning soups includes aromatic vegetables: carrots, onions, celery. These vegetables contain essential oils. To preserve them, carrots and onions are sautéed. Parsley, celery and parsnips are not sauteed, as the essential oils they contain are well preserved when cooking soup. The sautéed mass is called soup dressing.
The side dish of soup usually includes several types of products, so they are placed in such a sequence that they are ready at the same time.
All types of broths are used to prepare these soups. As a side dish, various vegetables, cereals, legumes, pasta are consumed, as well as combinations of vegetables with cereals, legumes and pasta.
Characteristic feature filling soups is the use of sautéed roots (carrots, parsley, celery, parsnips) and onions. During sauteing, the released aromatic substances are absorbed by fat. Thanks to this, the soup, after introducing sauteed vegetables into it, acquires their inherent aroma and retains it for a long time.
Browned flour is added to many seasoning soups to improve taste and aroma, as well as to increase viscosity. The flour is sautéed without fat, cooled, and diluted with water or broth. Flour sauteing helps preserve vitamin C.
Vegetables for dressing soups are cut in accordance with the shape of the other products included in the soup (pasta, cereals, etc.
Sequence of execution of the work “Meat solyanka”:
1. Prepare the meat and cook the meat broth.
2. Process and cook the kidneys, cut the kidneys lengthwise, rinse well, pour cold water and soak for 1.5 hours, periodically changing the water. Then rinse again, add cold water again and cook. When the water boils, change it, rinse the kidneys to remove residual foam, refill hot water and cook for 1.5 hours without covering the dish with a lid. Cooked kidneys should be easily pierced with a chef's needle. Remove the finished kidneys from the broth and rinse with cold water.
3. Process pickles. Peel cucumbers with rough skin and ripe seeds. Cut cucumbers with thin skin, along with the skin and seeds, into thin slices.
4. Simmer the prepared pickles.
5.Chop and sauté the onion. Cut the onion into thin half rings and saute; when the onion is sautéed, add tomato puree to it and continue heating for another 3-5 minutes.
6. Prepare the broth. Remove the cooked meat from the broth and strain the broth.
7. Prepare a meat set for hodgepodge. Cut boiled meat, kidneys, ham, sausages or small sausages (without casing) into thin slices.
8. Set the hodgepodge to cook. Put sautéed onions and tomato puree, poached cucumbers, capers with brine, prepared meat products, spices into the boiling broth and cook for 5-10 minutes.
9. Decorate the hodgepodge. When on holiday, put black olives, a slice of peeled lemon, sour cream in the hodgepodge and sprinkle with chopped parsley.
DAIRY SOUPS
Milk soups are prepared with whole milk, with a mixture of milk and water, as well as with condensed milk without sugar and milk powder. These soups are prepared with cereals, pasta and vegetables. Pasta, whole grain cereals and vegetables do not cook well in milk, so they are first boiled until half cooked in water, and then in milk.
Milk soups are cooked in small portions, since long-term storage deteriorates the color, smell, consistency and taste of the soup. Butter or table margarine is placed in a cauldron or plate immediately before release.
Milk soup with cereals. The sorted and washed cereals (rice, pearl barley or millet) are poured into boiling salted water, cooked until cooked, hot milk is poured in and brought to readiness. At the end of cooking add sugar. If you cook the soup with whole milk, then pre-boil the cereal in water for 5-7 minutes, place it on a sieve and let it drain. The prepared cereal is placed in boiling milk and cooked until tender.
To prepare soup with barley or semolina, pour the sifted cereal into boiling milk or milk and water in a stream while stirring and cook until tender. Before the end of cooking, add salt and sugar.
When leaving, the soup is poured into a plate, butter or table margarine is added.
Milk 700, water 350, rice 70 or semolina 60, or barley, pearl barley 80, butter 10, sugar 10.
Milk soup with pasta. The prepared pasta is placed in boiling salted water, cooked until half cooked, hot milk is poured in and brought to readiness. At the end of cooking add sugar. If the soup is prepared with whole milk, then the pasta is placed in boiling water and cooked: pasta for 15-20 minutes, noodles - 10-12, vermicelli - 5-7 minutes; then put it on a sieve and drain the water. The prepared pasta is placed in boiling milk, salt and sugar are added and cooked until cooked. The soup filling (“stars”, “alphabet”, “ears”, “fishes”) is immediately poured into boiling milk or a mixture of milk and water, add salt and sugar and cook until tender.
When leaving, pour the soup into a plate and add a piece of butter.
Milk soup with vegetables. Carrots are cut into slices, cubes or cubes and lightly sautéed in butter or margarine. White cabbage is cut into pieces, cauliflower is divided into small inflorescences, potatoes are cut into cubes or slices, beans are cut into squares or diamonds and boiled separately. Place sauteed carrots in boiling salted water, bring to a boil, then add potatoes, cauliflower or white cabbage and cook until half cooked. Then pour in hot milk and cook until done. At the end of cooking, add beans, cooked separately, and salt.
Milk soups can be prepared with a different set of vegetables: green peas, turnips, pumpkin, spinach leaves, lettuce and other vegetables. Soups are sometimes seasoned with browned flour diluted with milk or water.
When leaving, pour the soup into a plate and add a piece of butter.
CLEAR SOUPS
Clear soups are mainly intended to stimulate the appetite, as they contain a large number of extractive substances. Clear soups have low calorie content. Clear soups consist of clear broths and side dishes that are prepared separately.
The basis of these soups are clear broths: bone, chicken or fish, as well as game broth. Transparent broth is obtained by clarifying ordinary broth and saturating it with extractive substances. This method is called "pulling". At the same time, suspended particles of protein and fat are removed from the broth, and it becomes transparent. There should be no fat on the surface of the broth. Fat is removed especially carefully if the broth is served without a side dish. Transparent broths are stored on a steam table for 2-3 hours; with longer storage, their aroma and taste deteriorate and transparency is impaired.
Meat clear broth. First, cook the bone broth. For this purpose, beef bones are used, except for vertebrates, since they have a spinal cord, which gives the broth cloudiness and makes it difficult to clarify. To obtain a stronger broth, meat products intended for main courses are additionally cooked in it. The finished broth is filtered and clarified with a “pull”.
Preparing the "drag". Lean beef (shank, neck) is cut into pieces, passed through a meat grinder, poured with cold water (1.5-2 liters per 1 kg of meat), salt is added and put in the refrigerator for 1-2 hours to infuse. You can add food ice instead of some of the water. In this case, soluble proteins pass into water. After infusion, add lightly whipped egg whites and stir. You can add juice that flows out when thawing meat and liver to the “draw”.
Clarifying the broth. The strained broth is heated to 50-60°C, a “draw” is introduced, stirred well, lightly baked roots and onions are added and cooked to a boil. Then foam and fat are removed from the surface, the heat is reduced and boiled at low boil for 1.0-1.5 hours. During cooking, the soluble proteins coagulate and form a dense clot with the chopped meat, which captures suspended ulcerated fat particles and foam, giving the broth is cloudy. Thus, the broth is clarified and at the same time enriched with extractive substances. The broth is considered ready when the meat sinks to the bottom and the broth becomes clear. The finished broth is allowed to settle, the fat is removed from the surface, filtered through a napkin and brought to a boil.
To lighten, you can use a “draw” made from carrots and egg whites. To do this, raw, peeled carrots are grated, combined with lightly beaten egg whites and mixed thoroughly.
Add the prepared “pull” to the broth, cooled to 70°C, stir, add baked carrots, parsley and onions, close the pot with a lid and bring to a boil. After boiling, remove fat and foam from the surface of the broth and cook the broth over low heat for 30 minutes. Then the broth is infused for 30 minutes, the fat is removed from the surface, after which the broth is filtered and brought to a boil.
Edible bones (beef, except vertebrates) 375, beef (cutlet meat) for “bracing” 149, eggs for “bracing” 1/3 pcs., carrots 13, parsley (root) II or celery (root) 12 , onions 12, water 1400.
Transparent fish broth (ukha). Add the broth into the broth cooled to 50°C, stir, add raw parsley or celery and bring to a boil. Then remove the foam and cook at low boil for 20-30 minutes. The finished broth is allowed to settle so that the “draw” settles to the bottom, and then filtered.
To prepare the “pull”, combine raw egg whites with a small amount of cold broth or water, mix well, add salt and finely chopped onion. “Guy” can be prepared from pike or pike perch caviar. Caviar is ground with a small amount of water until a homogeneous mass is obtained, finely chopped onion and salt are added, diluted with cold water 4-5 times and mixed.
Serving clear soups and preparing side dishes for them. Clear soups are served in a broth cup, plate or soup bowl. The broth is poured into a cup, placed on a saucer or plate, and the side dish is served separately on a pie plate. When releasing, first put the side dish on the plate, then pour in the broth. The norm for broth dispensing per serving is 300 or 400 g. Side dishes are prepared from vegetables, cereals, pasta, eggs, meat, fish, etc.
Broth with egg. Boil the eggs “in a bag”, carefully peel the shells and store them in broth at a temperature of 50-60°C until release. When leaving, put an egg on a plate or portioned bowl and fill it with broth.
Broth with croutons and cheese. The crusts are cut from a loaf of wheat bread, cut into slices 0.5-0.6 cm thick, placed on a baking sheet, sprinkled with grated cheese, sprinkled with melted butter or margarine and fried in oven until a golden brown crust forms.
When releasing, pour clear broth into the broth cup; 3-4 croutons are served separately on a pie plate.
Transparent meat or chicken broth 300, wheat bread 58, cheese 14, butter 4.5.
Broth with pies. Pies are baked from yeast or puff pastry with minced meat or cabbage.
When releasing, pour clear broth into the broth cup; The pies are served separately on a pie plate.
Broth with dumplings. Beef and pork are cut into pieces, passed through a meat grinder 2-3 times, finely chopped onions, water, salt, ground pepper, sugar are added and mixed well.
Dough for dumplings is prepared in the same way as for homemade noodles. The dough is rolled out into a long strip 1.5-2 mm thick. Stepping back 3-4 cm from the edge, lay out balls of minced meat weighing 7-8 g | at a distance of 3-4 cm from one another. The edges of the dough and the spaces between the minced balls are brushed with eggs. Then the edge of the dough is lifted, the minced meat is covered with it, pressed around each ball and the dumplings are cut out with a special device or mold. The weight of one piece should be 12-13 g. The formed dumplings are placed on trays sprinkled with flour and placed in the refrigerator for storage or freezing.
Place dumplings in boiling salted water and cook until done. When the dumplings float to the surface, remove them with a slotted spoon.
When leaving, place ready-made dumplings in a plate or soup bowl and pour in hot clear broth.
Broth with meatballs. Meatballs are prepared as described above, placed in a saucepan in one row, poured with a small amount of broth and simmered. The finished meatballs are washed with hot broth or water to remove clots of coagulated protein and stored in the broth on a steam table.
When leaving, place the meatballs in a plate or serving bowl and pour in the broth.
Fish soup with pies or kulebyaka. Rasstegai or kulebyaku are prepared with fish and vizig or with fish and rice.
When releasing, clear fish broth (fish soup) is poured into the broth cup; pies or a piece of kulebyaki juice are served separately on a pie plate, chopped parsley or dill and a slice of peeled lemon are served on a rosette.
Milk soups are prepared with whole milk, with a mixture of milk and water, as well as with condensed milk without sugar and milk powder. These soups are prepared with cereals, pasta and vegetables. Pasta, whole grain cereals and vegetables do not cook well in milk, so they are first boiled until half cooked in water, and then in milk. Milk soups are cooked in small portions, since long-term storage deteriorates the color, smell, consistency and taste of the soup. Butter or table margarine is placed in a cauldron or plate immediately before release.
Milk soup with cereals. The sorted and washed cereals (rice, pearl barley or millet) are poured into boiling salted water, cooked until cooked, hot milk is poured in and brought to readiness. At the end of cooking add sugar. If you cook soup with whole milk, then pre-cook the cereal in water for 5-7 minutes, place it on a sieve and let it drain. The prepared cereal is placed in boiling milk and cooked until tender. To prepare soup with barley or semolina, pour the sifted cereal into boiling milk or milk and water in a stream while stirring and cook until tender. Before the end of cooking, add salt and sugar. When leaving, the soup is poured into a plate, butter or table margarine is added. Milk 700, water 350, rice 70 or semolina 60, or barley, pearl barley 80, butter 10, sugar 10.
Milk soup with pasta. The prepared pasta is placed in boiling salted water, cooked until half cooked, hot milk is poured in and brought to readiness. At the end of cooking add sugar. If the soup is prepared with whole milk, then the pasta is placed in boiling water and cooked: pasta for 15-20 minutes, noodles for 10-12 minutes, vermicelli for 5-7 minutes; then put it on a sieve and drain the water. The prepared pasta is placed in boiling milk, salt and sugar are added and cooked until cooked. The soup filling (“stars”, “alphabet”, “ears”, “fishes”) is immediately poured into boiling milk or a mixture of milk and water, add salt and sugar and cook until tender. When leaving, pour the soup into a plate and add a piece of butter.
Milk soup with vegetables. Carrots are cut into slices, cubes or cubes and lightly sautéed in butter or margarine. White cabbage is cut into pieces, cauliflower is divided into small inflorescences, potatoes are cut into cubes or slices, beans are cut into squares or diamonds and boiled separately. Place sauteed carrots in boiling salted water, bring to a boil, then add potatoes, cauliflower or white cabbage and cook until half cooked. Then pour in hot milk and cook until done. At the end of cooking, add beans, cooked separately, and salt.
Milk soups can be cooked with a different set of vegetables: green peas, turnips, pumpkin, spinach leaves, lettuce and other vegetables. Soups are sometimes seasoned with browned flour diluted with milk or water. When leaving, pour the soup into a plate and add a piece of butter.