Introduction…………………………………………………………………………..3

Chapter 1. Technological process of cooking meat dishes from chopped mass…………………………………………………………………..7

1.1. Chemical composition ................................................................ ... 7

1.2. Assortment of dishes ................................................................... ..10

1.3. Schnitzel Natural chopped .................................... ... ...........23

Chapter 2. Biscuit dough: characteristics, recipe .......................26

2.1. Biscuit dough ..................................................................... 26

2.2. Confectionery from biscuit dough .................................................29

Conclusion……………………………………………………………..……….34

List of used literature………………………………………...36

application……………………………………………………………..………37

Introduction

Food is one of the main foundations of human health, its workability, cheerfulness and dollars. But this is achieved only under the correct nutrition, with a timely supply of ones by all the necessary diverse substances in the necessary quantity and ratio.

Usually, almost this rule is not fully respected in a number of reasons, in particular, due to the fact that our knowledge in the food area is now not very perfect, as their scientifically based form-mission began relatively recently. Even in XX A century, at its beginning, the essence of food was interpreted very simplistic. At this time, in biology, there were still gentlemen, who considered living organ-bottoms as a very difficult car. We looked at the food only as a fuel that we throw in the furnace of our body to cover its energy costs. Therefore, it was believed that the price of food may well be expressed simply by the quantity of the calories contained in it. And now, with the co-foundation of a particular food diet, we take into account its calorie. But if you only equal to it, it does not bring anything except harm.

Now in biology it is clearly realized that in the opposite of the car with its non-varying construction in the process in a living body, all parts of all organs, tissues and cells are constantly changing. In the body throughout his life there is a decay, the decomposition of proteins and other protoplasm substances. However, a new squirrel particle formed in a living body from the substances received to the body from the external environment is also becoming the place of each uninstalled molecule, which formed in a live body from the substances from the substances of food). Thus, the living body retains its external appearance to a certain extent to a certain extent, the form and chemical composition, all the time changing the new chairs from the substance from the external environment and giving the medium the products of their races.

For this kind of constant creative work of the body, it requires not only energy-rich chemical compounds for its metabolism, but also a certain qualitative composition of these compounds. So, it has long been noticed that if there is not enough Bel-Cove in food, an animal or a person will be exhausted and this will ultimately lead it to death even if there is plenty of sugar and fats that are so rich in calories. Under these conditions, the body will be deprived of the ability to restore its proteins, co-authoring the material basis of life. In the future, it turned out that not all food proteins are equivalent to among themselves with respect to their ability to maintain a flacitis protein exchange. The fact is that for the structure of blood proteins, brain, muscles, etc. It is necessary to have a set of 20 different amino acids - those chemical kir-peaks, of which the protein molecule is being built.

Some varieties of these bricks human organ-bottom can synthesize himself, but others it is obligatory, but should get from the outside, with food proteins. Therefore, these amino acids were called "indispensable".

A variety of plants and animal proteins do not have a complete set of amino acids in themselves. Non-rarely certain amino acids are absent in this protein, and if they are indispensable, then such Be-Lock turns out to be defective in food. One he will not be able to provide protein synthesis in the human body, as it will not be enough for this "indispensable" amino acids, the excessive content of other amino acids will not help. These amino acids will simply collapse, oxide along with other bezotic food substances.

However, for the correct metabolism, not only a certain set of amino acids is needed (as the basic construction material of the protoplasm of the alive cell), but also a number of specific, sometimes very complex substances that the human body itself can also build and therefore it must necessarily have them Get with food. Sometimes a completely insignificant amount of one or another of these substances is required, but without it the exchange and the person gets ill. For example, such a disease, like a qing, Rahit, Pellagra, and T, d., Durable, lance in absence or deficiency of certain substances in food. Based on the study of these diseases, the Vitamins-about substances, even a small amount of which prevents or curable diseases prevents or curable diseases, restoring the correct exchange of substances.

Recently, and in this area there have been suspended shifts in our ideas. It turned out that vitamins not only protect us from diseases caused by disruption of metabolism, but also present in our tissues in optimal quantities, increase the intensity of the exchange, the intensity of life-vitality. This in turn creates increased efficiency of the human body and causes its high resistance to all sorts of adverse effects - primarily to bactene and viral infections, to harmful radiation effects, to unpleasant side effects arising from a wide medical application of anti-biotics. , etc.

However, the optimal amount of vitamins not only can not always flow with food, not only in view of the resorts of seasonal oscillations in the content of vitamins in products such as vegetables, fruits, oil, milk, etc., but also due to the increasing consumption of refiner-bath products , poor vitamins or absolutely not containing them (sugar, white bread, pasta, kondi-tereg products, etc.). Therefore, the need to decisively increase the content of vitamins in the food diet, for example, by rational vitaminization of foods of massive consumption is becoming more and more clear.

The said applies not only to the vitality itself, but also to a number of other organic substances and inorrug-nic food salts. This is very important to strengthen blood vessels have tubyl substances that are relatively poor food diet (they are in tea, some fruits and grape wines).

A variety of organic acids and mineral composition of food pro-duks are also of great importance, in particular the content of microelements in them, etc.

Chapter 1. Technological process of cooking meat dishes from chopped mass

1.1. Chemical composition

The meat is called the carcasses of the killed animals, which have removed skins, head, lower parts of the limbs and internal organs.

The meal of meat and muscular, fat and connective tissues includes organic (proteins, fats, carbohydrates, extractive substances, vitamins, enzymes) and inorganic substances (water and mineral salts). The quantitative ratio of these substances depends on the type, rock, gender, age, animal defects, as well as part of the carcass and other factors.

The proteins in meat of various animals are contained from 15 to 20%. The main mass (75 - 85%) constitutes full-fledged proteins, including the entire aminonocoslot complex necessary to build the body's tissues.

Full-fledged easily disabled proteins (myozic, actin, actoliosine, miogen, Mioalgushin, globulin X, Mioglobin) are mainly contained in muscle tissue, which causes its greatest nutritional value compared to other tissues.

Myozic is the most important protein of muscle tissue, its share accounts for 40 - 45% of all proteins that are part of it. Myosin is characterized by a large ability to swell, does not dissolve in water, its coagulation temperature is 45 - 50 0 C.

Aktin is about 15% of all muscle proteins. Connecting with myosine, it forms a complex protein actomiosis, which does not dissolve in water and, unlike myosin and actin, has a high viscosity.

Moiogen contains muscular tissue about 20% of the total number of proteins. Myogen is easily dissolved in water, at a temperature of 55 - 65 0 ° C coil, forming a brown foam on the surface of the broth.

Myoalbumin is 1-2% of all muscle tissue proteins, dissolves in water, coincided at a temperature of 45 - 47 0 C.

Globulin X in muscle tissue  about 20% of the total amount of proteins, it dissolves in a saline solution.

Mioglobin is a complex protein consisting of a globin protein and a non-protein substance Gelga, which contains iron. Mioglobin accounts for only 1% of the total amount of muscle fabric proteins. Mioglobin is able to react with air oxygen, hydrogen sulfide and other gases.

Collagen meets in all the varieties of connective tissue, but especially a lot of it in the tendons and bones. In cold water, he swells, but does not dissolve. With long-term heating in water, the temperature of 60 - 95 0 with collagen is welded and enters the glutin, which, when cooling below 40 0 \u200b\u200bs, forms a jelly.

Elastin in significant quantities is located in the occipital and cervical bundle, the walls of blood vessels, abdominal muscles. Number of fatin the meat of animals of various species hesitate - from 2% (in veal) to 40% (in pork) masses of the carcass and depends mainly from the attitude of the animal. Carbohydratesmeat consists mainly of glycogen, or animal starch, which is a spare nutritious material and plays an important role in the process of ripening meat. In meat it up to 0.8%, in the liver - from 2 to 5%.

Extractive meat substances are divided into bezotysty and nitrous. Blessing substances include glycogen and products of its decay - maltose, glucose, lactic acid, etc. The most important nitrogenous substances are creatine, creatine phosphate, carnosine and adenosine phosphates - adenosineryphosphoric, adenosine infusion and adenosin monophosphoric acid.

Meat vitamins are represented by water-soluble and fat-soluble groups. Water soluble vitamins in 1, 2, in 6, 12 are contained in muscle tissue of slaughter animals. Fat-soluble vitamins A, D, E are concentrated in adipose tissue.

Enzymes are protein substances that accelerate the synthesis and decay of substances in the animal body, and in the carcasses of the killed animals - only the decay of these substances. Water in meat is contained from 47 to 78%, depending on the definition and age of the animal.

Mineral substances in meat can be from 0.8 to 1.3%.

The caloric content of meat is determined by its chemical composition and disappearance, which are mainly dependent on the type, age and fatness of animals, as well as on the part of the carcass.

1.2. Assortment of dishes

The range of natural chopped meat dishes is quite wide and diverse. There are many types of bifhctecs, shtitsy, zaras, meatball, rolls from various types of meat. The lamb is prepared by Lulle-Kebab, from pork - baths.

For further description, I chose 5 main dishes, most often used in catering facilities.

1. Schnitzel natural chopped

2. Meatballs in sauce

3. Bifstex chopped

4. Lulle-Kebab

5. Natural chopped cutlet.

Cooking technology.

1. Instrument and technology card.

Schnitzel natural chinned.

I.

To prepare a semi-finished product chopped on slices, beef meat, lamb or porks are combined with raw fat, crushed on the meat grinder, add water (or milk), salt, pepper, stirred, after which the semi-finished products of oval shape with a thickness of 1-1.5 cm.

In the process of preparation of chopped semi-finished products, it is necessary to take measures that reduce the bacterial dissemination of raw materials and finished semi-finished products (the cutlet meat is washed with cold running water; crushed meat and the cutlet mass is cooled by adding cold water or food ice).

The formed semi-finished products are immediately sent to heat treatment or placed in a refrigerator for cooling to + 6 ° C.

II.. Cooking the side dish.

For the side dish, crumpled porridge, boiled pasta, fried potatoes (made of boiled), fried potatoes (from raw), boiled vegetables with fat, vegetables, buckled with fat, pumpkin, zucchini, eggplant fried, and complex side dishes.

Garnish Nos. 744, 750, 753, 757, 760,761, 765, 766, 784, 785,798, 805 (by the collection).

IIIPreparation of sauce.

When you leave, the schnitzel garnish and watered with juice that highlighted during frying.

IV. Frying semi-finished products.

Semi-finished products are seamless in the splas, then put on a pan or barrel with fat, heated to a temperature of 150-160 s, and roasted 3-5 minutes from two sides to the formation of a fairy crust, and then bring up to readiness in the roasting cabinet at temperatures. 250-280 ° C (5-7 min).

V.. Packup of finished dishes.

A side dish is put in a plate, a schnitzel is put nearby, watered with frying.

VI

Finished schnitzels should be fully rooted: the temperature in the center of finished products should be no less than 85 ° C, for products from the cutlet mass - not lower than 90 ° C. Organoleptic signs of product readiness are the selection of a colorless juice in the place of puncture and gray color on the cut.

VII.Shema dishes and calculation of raw materials.

Products	Gross	Net
Pork (cutlet meat) or lamb (cutlet meat)
Fat-raw barium
or beef (boiler miso)
Fat-raw beef or pork
Mass p / f
Fat animal fuse.
Mass of roasted schnitzel
Margarine Table or butter

Technology system.

120 gr. Sala Shpik

80gr. milk or water

We pass through

meat grinder

I prepare mince

We are separated in the form of plane-oval products

Wash in the spine

Pan in the breadcrumbs

Fry about / s

I bring until readiness in Zh.Sh.

Garnish

Crumbling porridge, legumes boiled, pasta, boiled roasted potatoes, boiled vegetables with fat, fried tomatoes, pumpkin, zucchini, eggplant fried, sidelines.

Boiled potatoes: Clear potatoes, rinse, pour hot water and put cooking. As soon as water boils, put salt and continue cooking for 20 minutes, while potatoes do not be soft. When potatoes are ready, drain the water, cover the lid and leave on a weak heat for 5-10 minutes.

Meatballs in sauce.

I. P.visible semi-finished products.

In the process of preparing a semi-finished product, it is necessary to take measures that reduce the bacterial dissemination of raw materials and finished semi-finished products (the cutlet meat is washed with cold running water; crushed meat and the cutlet mass is cooled by adding cold water or food ice).

The cooked mince is separated in the form of balls weighing 10-12g.

II.. Cooking the side dish.

Garniirs - crumbly porridge, boiled rice, potato puree, fried potatoes (made of boiled), fried potatoes (from raw), boiled vegetables with fat. Garnish №№ 744, 750, 753, 757, 759-761, 765, 773, 793

IIIPreparation of sauce.

Souces - red with roots, tomato, sour cream, sour cream with tomato, sour cream. Sauce №№ 824, 827, 828, 829, 863-865

IV. Bringing dishes until readiness.

Semi-finished product in the form of balls to panic in flour, put on a pan or a baking sheet with a fat heated to a temperature of 150-160 s, and fry 3-5 minutes from two sides to the formation of a fairy crust, and then folded into a shallow dishes in 1-2 rows. Pour sauce and stew 10-15 minutes. until readiness.

V.. Packup of finished dishes.

On the plate put a garnish, a number of meatballs, then pour the sauce in which they were stealing.

V. I.Credit for quality or organoleptic evaluation of finished food

VII.Shema dishes and calculation of raw materials.

Products	Gross	Net
Beef (cutlet meat)
Or veal (boiler miso)
Or Pork (Boiler Miso)
Or lamb (boiler miso)
Wheat bread
Milk or water
Bulb onions
Mass p / f
Fat animals. Skull. Food.
Mass of finished meatballs

800 gr. Meat

120 gr. Sala Shpik

80 gr. milk or water

20 gr. Sololi.

1 gr. pepper

We skip through the meat grinder with the addition of the bunch

We are separated in the form of balls weighing 10-12g.

Pan in the flour

Fry

Shift into a shallow dishes in 1-2 rows

Fill with sauce and carcass 5-10 minutes. Until ready

We let go of a meat with a sauce in which it is stealing and a garnish

crumbling porridge, boiled rice, boiled potatoes, mashed potatoes, fried potatoes, vegetables with fat

Souces - red with roots, tomato, sour cream, sour cream with tomato and sour cream.

Tomato sauce: Clean roots and onions cut and fry from one art pack. l. oil and incomplete artwork, then add tomato-puree, stir, dilute with a glass of meat broth and peak on a weak fire in the TEch. 8-10 min. Overclosure. Welds add salt, spoon of sharp volume. Case, slice of oil and Thorough. Permanently to a complete connection with the sauce, after which it is to strain through the sieve.

Bifstex chopped

I.. Preparation of a semi-finished product.

For the preparation of a semi-finished product chopped into pieces of beef meat, lambs or porks are crushed on a meat grinder, pork studs are added, sliced \u200b\u200bwith 5x5 mm cubes, water (or milk), salt, pepper, stirred.

The prepared mince is separated in the form of oval products.

II.. Cooking the side dish.

Garniirs - crumbbed patch, boiled pasta, boiled potatoes, fried potatoes (made of raw), fried potatoes (made of boiled), fried potatoes in front, boiled vegetables, vegetables, vegetables, pumpkin, zucchini, Eggplant fried.

IV. Frying semi-finished products.

Semi-finished product in the form of products of oval shape panicing (or not panic) in flour, put on a pan or a baking sheet with a fat, heated to a temperature of 150-160 s, and fry 3-5 minutes from two sides before the formation of a roasted crust.

V.. Packup of finished dishes.

There are many ways to feed steps, but three of them are three: 1) along with a garnish - fried potatoes or a complex garnish, watering juice, in which Bifstex himself was frying; 2) with bow, i.e. The rings of fried in front of the onion are stacked on top, garnished with fried potatoes, sprinkled with greenery of dill or parsley (in rustic); 3) with an egg, i.e. On vacation, Bifstex put the scrambled eggs from one egg (Hamburg).

Quality requirement or organoleptic evaluation of finished food.

The surface is smooth, without cracks and breaks, evenly painted.

The view of the section is a homogeneous mass, without visible separate pieces of meat, bread, tendons. Pink-red shade is not allowed. A flavor of bread, fought fat and other foreign tastes and smells is not allowed. Consistency juicy, soft.

VII.Shema dishes and calculation of raw materials.

Products	Gross	Net
Beef (Cottle Miaso)
Milk or water
Pepper black hammer
Mass p / f
Fat animals. Skull.
Mass of fried bifhtex

Smelch. meat

Pork Sliced \u200b\u200bCases. Cubics 5x5 mm

Water or milk

Mix

We are separated in the form of a round-linked form diam.5-6cm height 2-2.5 cm.

Frying about / s

On vacation, the bipfstex garnish and watered with juice that highlighted during frying

Garnish

Crumbling cereal, pasta, roasted potatoes, fried potatoes in deep fryer, boiled vegetables with fat, vegetables, frosted with fat, vegetables in dairy sauce, pumpkin, zucchini, fried eggplants.

Pumpkin fried: Purified pumpkin cut into slices, salt, cut into flour and fry in a frying pan with butter until readiness. You can serve sour cream or oil to the pumpkin.

Lulle-kebab.

I.. Preparation of a semi-finished product.

For the preparation of a semi-finished product chopped into pieces, mutton meat, onions, the fat-raw grind on the meat grinder, add, salt, pepper, mix.

The cooked mince is formed in the form of a sardel.

II.. Cooking the side dish.

For the preparation of the side dish use green onions, greens, as well as pita.

For its preparation of flour on the water, the steep dough is kneaded, rolls the lavash with a thickness of 1mm, baked on the contradictory without fat.

IV. Frying semi-finished products.

Semi-finished products are riveted on the skewer and fry on coals until readiness.

V.. Packup of finished dishes.

When submitting lula-kebab is put on the pita, garnish onion, greens, sprinkle with a suma. Lulle-kebab can be served without a pita.

Quality requirement or organoleptic evaluation of finished food.

The surface is smooth, without cracks and breaks, evenly painted.

The view of the section is a homogeneous mass, without visible separate pieces of meat, bread, tendons. Pink-red shade is not allowed. A flavor of voiced fat and other extraneous tastes and smells is not allowed.

VII.Shema dishes and calculation of raw materials.

Products	Gross	Net
Maranina (Cottle Miaso)
Fat-raw (Kurdunny)
Bulb onions
Mass p / f
Mass of fried lully kebab
Wheat flour. For Lavash
Mass of finished lava
Green onion
Petrushka (greens)

Mutton

Onion

Fat-raw

We skip through the meat grinder

Refuel marina up to 3 hours

Formulas in the form of sardel

Blind on a skeleton

Fry on coals

When submitting lula-kebab is put on the pita, garnish onions, greens, sumch.

Pipe cooking: Cool dough knead from flour on the water, roll over 1m thick, bake on the contradictory without fat.

1.3. Natural cutlet chopped

I.. Preparation of a semi-finished product.

For the preparation of a semi-finished product chopped into pieces of beef meat, lambs or porks are combined with raw fat, stale wheat bread of the 1st or top grade, pre-closed in milk or water, raw onions, crushed on the meat grinder, add water (or milk) , salt, pepper, stirred.

The cooked mince is separated in the form of products of oval-flattened shape with one pointed end, 1-2 cm thick.

II.. Cooking the side dish.

Garniirs - crumbly porridge, legumes boiled, boiled pasta, boiled potatoes, fried potatoes (from raw), fried potatoes (made of boiled), fried potatoes in front, boiled vegetables with fat, fried tomatoes, pumpkin, zucchini, eggplant fried.

№№ 744, 750, 753, 757, 760-761, 765-766, 784, 785

IV. Frying semi-finished products.

Semi-finished product in the form of products of oval shape panic in flour or breadcrumbs, put on a pan or a baking sheet with a fat heated to a temperature of 150-160 s, and fry 3-5 minutes from two sides before the formation of a roasted crust.

V.. Packup of finished dishes.

The bar is put a side dish, cutlets and watered with meat juice formed during frying.

VI. Quality requirement or organoleptic evaluation of finished food.

The products are evenly covered with breading, the surface is smooth, without cracks and breaks, evenly painted, light brown.

The view of the section is a homogeneous mass, without visible separate pieces of meat, bread, tendons. Pink-red shade is not allowed. A flavor of bread, fought fat and other foreign tastes and smells is not allowed. Consistency juicy, soft.

VII.Shema dishes and calculation of raw materials.

Products	Gross	Net
Maranina (Cottle Miaso)
Fat-raw barium
Or Pork (Boiler Miso)
Mass p / f
Fat animals. Toppil.
Mass of roasted coblet

800g meat

sala Shpik

80 gr. milk or water

20 gr. Sololi.

1g. pepper

We skip through the meat grinder

Mixing, knocking, portioning by weight

Fry about / s

On vacation garnished and watered with meat juice

Garnish - crumbly porridge, legumes boiled, pasta, boiled potatoes, fried, boiled vegetables with fat, pumpkin, zucchini, eggplants, fried tomatoes, fried vegetables with fat.

Buckwheat porridge with oil: pour water in the pan, salt, boil. Purplify a buckwheat bar and stirring to cook until thickening in the rate of 15-20 minutes. When the porridge thickens, the pan is tightly covered with a lid and put for 3-4 hours for hearing. Before serving on the table in porridge, put the oil.

Meat juice: meat, fed by a portion piece of shifting on a dish, and in a pan or in a shallow pan, in which meat roasted, pour some meat broth or water and boil. The juice obtained strain through the sieve and pour them meat laid on the dish.

Chapter 2. Biscuit Dough: Characteristic, Recipe

2.1. Biscuit dough

Biscuit dough (main recipe, 1st way):

3/4 thin cup of wheat flour of the highest grade, I glass of sugar, 6 eggs, 1 starch tablespoon.

The feature of the cooking test technology is a rapid whipping of the sugar-egg mass, an instantaneous (for 15 seconds) kneading the test, its very fast molding and immediate baking. With a quick bumping egg whipping with sugar, mass is saturated with air, which contributes to the formation of the porous biscuit structure. The dishes and whites used to beat eggs with sugar must be flawlessly by the numbers, without traces of fat.

Eggs are whipped with sugar to an increase in the mass in a volume of 2.5-3 times. Flour, mixed with starch poured into the whipped mass, and quickly knead the dough. The finished dough is quickly poured into the forms, filling them on 3/4 of the volume, since when baking the dough increases in the amount due to the expansion of air bubbles. Filled forms immediately put in the oven. Biscuit bakes at a moderate temperature (180-200 ° C). At a higher temperature in the surface of the biscuit, a crust is formed, pre-puffed moisture removal, as a result of which the biscuit may be impenetrable and burnt. After cooling, such a biscuit settles and becomes dense.

When baking, the form with the biscuit is not recommended to shake, because with sharp movements the mass can settle and construct. During the first 10-15 minutes, you should not move the shape in the oven. The readiness of the product is determined by puncture it with a wooden needle in the center. If the needle is dry - the biscuit is ready.

In order for baking the biscuit easily removed from the form, before molding the bottom of the bottom and the edge of the form, it is necessary to carefully lubricate with softened oil and sprinkle with flour, but it is better to get paper (tracing). Paper will protect bakery biscuit from a break when removing it from the form. To make it easier to separate the paper from the biscuit baked, it can be put on a wet napkin or a towel. The paper will easily lagging behind the biscuit.

Baking forms of biscuits can be used round, oval, curly and rectangular, correspondingly intended cake.

The biscuit is characterized by ease, soft, a breath, has a delicate elastic structure and a smooth thin crust. Biscuit dough quite often uses for the preparation of cakes, cakes, rolls, etc. This is primarily the ease of cooking the dough itself. In addition, the inventive hostess can use a variety of combinations of biscuits and finishing products: creams, whipped cream, glaze, fresh berries and fruits, nuts, jams, jams, etc. And although the components of the recipe alone are the same: sugar, eggs and flour But different them The combinations and diverse ways to prepare products and design allow you to obtain excellent products, subject to the exact execution of all instructions.

After cooling, the biscuit is impregnated with syrup, pro-skewed with cream, fillings.

Biscuit dough (main recipe, 2nd method):

3/4 Glasses of wheat flour of top grade, 1 Sugar glass, 6 eggs1 Tablespoon starch.

The recipe is practically unchanged, the difference is to prepare the test. Proteins separate from yolks. Squares with sugar whipping a mixer and, without stopping a knocking, add one yolks, then pour flour with the collapse-small and quickly knead the lush, lightweight, air biscuit dough. The dough quickly pour into a form, richly lubricated with softened butter and sprinkled with flour. A shape with a test to put into the heated oven and bake at a temperature of 180-200 ° C of about 45-60 minutes, depending on the size of the shape and the volume of the test.

Baked biscuit in the form put upside down on a pillow, a parchment leaf, pour some sugar sand on the parchment. When the biscuit can not be cooled, remove it from the form and leave the cushion to leave. Biscuit, prepared in this way, is-easy, porous, elastic, air and retains the structure well. According to this technology, you can prepare and two-color biscuit, for example, with the addition of cocoa powder.

Biscuit dough from cocoa:

2/3 glasses of flour, 1 Sugar glass, 6 eggs 2,5 Cocoa powder tablespoons, 1 Tablespoon of potato starch.

Biscuit dough prepare the same as the main recipe. Before you knead the dough, you need to mix the flour, cocoa powder and starch. When combining the main bright biscuit and biscuit from cocoa, you can get original products in color.

2.2. Confectionery from biscuit dough

Biscuit

HA 1 egg - 1 tablespoon sugar, one and a half tablespoons of flour. Proteins separate from yolks. Thorough to beat the proteins. Slowly add sugar, continuing to beat the proteins, then enter yolks, and then add flour to a little bit. Pour everything into shape.

The furnace is not in a very hot oven, while the knife stuck in the biscuit will not be dry. As a simplified version - carefully and thoroughly whip the eggs, then, without ceasing, we add sugar, then add flour.

Two little secrets:

It is necessary to beat in one direction.

From sharp cotton or loud sound when baking biscuit can settle down! (from the sharp closing of the oven).

Chenchehalya - Egg Biscuit

This is a sweet dish. Beat the eggs - separate yolks and proteins, then mix them in proportion to honey or with sugar, put the oil and diluted with milk yeast. Add flour, stir like on pancakes. Give the test to come. Then pour into a frying pan and bake in the oven with the middle heat. Biscuit is ready when it is suitable and shivered. Put the biscuit on the board and cool down, then cut it into diamonds. For biscuits, 2,5 kg of flour, 10 pieces of eggs, 500 grams of sugar or honey, 300 grams of fused oil, 25 grams of yeast, salt to taste.

Biquky cake with bird milk

Biscuit: 5 proteins beat foam, not turning off the mixer to pour a glass of sugar and beat further, add the remaining yolks and at the end of a glass of flour instantly pour into the heated and lubricated shape and in the oven for half an hour the biscuit is warm to cut in a circle, take a thread to attach around the perimeter and tightening the ends cut the biscuit across in half to leave cool bird milk you will need 5 cooled proteins, 2 cups of sugar, 1 lemon jelly package type Galaretka, or other bodies to beat the mixer in the foam, continuing to beat sugar, and at the beginning of a little bit, Otherwise, it will not be so lush when sugar runs out and you will have a huge amount of snow-white sweet foam pour into it continuing to beat freshly loose warm jelly.

Moreover, the jelly should be breeding not at 0.5 liters as written in the instructions, and in 1/3 glasses of hot water at the end of the whipping briefly put into the refrigerator and prepared for the assembly process. You will need a flat tray, two biscuit layers, a bird milk semi-finished product, a strip of thick paper, a few clips, a chocolate, a rounded knife.

Put the bottom layer of the biscuit on the tray, from the cardboard strips and the clips to build something like a hat box and put on a biscuit to pour half the bird milk on the biscuit, put the second layer of the biscuit and press the layers slightly for the clutch, pour the remaining birds milk, to dissolve and put in the refrigerator for Throwing to put in the freezer.

After grappling jelly, take out the cake, remove the cardboard and process the sides of a melted tile of chocolate with a small amount of boiled water. To do this, I use the chocolate crown, it is the most delicious, residue pour to the top of the cake and aligned with a knife. Then everyone put in the refrigerator for the final formation.

Everything, a cake is ready, it is even somewhat faster than a purely biscuit cake with oil cream and in addition insanely delicious, where to him store unnoticed.

Biscuit Sukhoi

The egg yolks to be confused with the sugar of good, you can add a zest, from one lemon or orange, mix with flour and carefully enter the protein bubble in a strong foam. Put the resulting mass in the shape and bake 15-20min in the oven. HA 1.25 cup flour, 1 cup of sugar and 8 eggs.

Cupcake "Potato"

Structure:
1. Biscuit of 5 eggs, 1 cup of sugar, 1.5 cup flour.
2. Oil cream of 150 grams of cream oil and 1/2 banks condensed milk.
Process: Grinding biscuit on a large grater (squeeze a pair of art. Spoons of crumbs for decorations later), a reference to the vessel and add: the cream (also leave to the decoration), 2-3 teaspoons of cocoa powder, 2-3 tbsp. Spoons of brandy (can be replaced with vodka, at worst). All this is mixed with your hands and blind sabzh. Then cut the cakes in the biscuit crumbs, decoke with cream and in the refrigerator for several hours.

Biscuit with cocoa

For dough:2/3 cup of flour, 1 cup of sugar, 6 eggs, 2.5 table. Spoons of cocoa powder, 1 table. Spoon starch.

Cooking:biscuit dough prepare according to the main formulation. Before you knead the dough, mix the flour with cocoa and starch so that later everything is distributed evenly. When combining the main white biscuit and biscuit from cocoa, you can get original product in color. Those. You can add cocoa to the part of the test, and there is no part to another, then bake these parts separately

Biscuit Bush

For dough:1 - 1/4 cup flour, 1 cup sugar, 10 eggs
Cooking:yolks Separate from proteins and beat with sugar to zoom in volume by about 2 times and until a complete dissolution of sugar crystals, add flour, separately beat into a resistant protein foam and instantly knead the slight lush air dough. Finished dough immediately define. For molding, use a special confectionery bag with a metal tip. The dough is resting on a metal sheet covered with rough paper (on smooth paper, the dough spreads and the product is flat and unattractive).
The faster to carry out the cheapest and subsequent molding, the result is better in quality will be ready biscuit.

Biscuit cake with apples

For dough:4 tablespoons of flour, 6 tablespoons of sugar, 5 eggs, 3-4 apples, cinnamon.

Cooking:apples cut into slices, sprinkle with cinnamon, mix. Shot or shape smear with butter and then sprinkle with a semit. Stay in her apples. Proteins separate from yolks. Yolksome to beat with sugar, add flour and separate whipped proteins, all quickly mix. Pour apples with the resulting test. Bake at a temperature of 180-200 gr. until readiness. Ready pie to file to tea or with milk.

Cake with peaches

Products: 1 Light biscuit cake with a thickness of about 4 cm; 4 medium peach; 1 orange; 10 large grapes; 0.3l cream 33% fat; 3 tablespoons of sugar; 300 g. Apricot jam; 1 package jelly for cake; Little nuts for decoration.

Prepare biscuit. Put cool for 20 minutes. Cut the biscuit by 3 layers. Beat a mixer 200 g. The cream, adding 2 tablespoons to the sugar. After removing the peaches with skin, cut 2 peach with small cubes, and another 2 - thin slices (like cucumbers). The bottom layer of the cake is impregnated with 1/3 of the jam, put the cream with a layer of about 0.5 cm., Put on the cream of 1/2 peaches, chopped into cubes and evenly distribute over the surface. The same to do with the second layer, putting it on the first. The top layer is also lubricating jam and whipped cream with sugar, leaving a piece of cream on the coating of the cake walls. Put peaches, sliced \u200b\u200bby slices along the edge of the cake so that the unfilled circle remains inside (the fan is one to another). Sharpen orange slices. Share the unfilled circle with orange slices also fan. In the center of the cake and next to the oranges symmetrically decompose grapes. Prepare jelly for cake, pour hot jelly cake (if possible - after putting the cake in the rim for the shape for cakes).

Conclusion

Modern achievements of nutrition science are far from full extent are taken into account in the production of pygi products and in general, when organizing correct nutrition. So, until the very recently, the main value of milk was seen in its fat, and to the defirhephene of its part, to the so-called reducing rich in protein, were somewhat dismissively. Inter-do those of milk-one protein is one of the most "full-fledged" proteins in food. In addition, the complex of the most important vitamins and a wonderful combination of the necessary inorganic elements is kept. Therefore, it is necessary to strive perhaps more importantly in our nutrition consumption of such products like cottage cheese, cheese.

Significant shifts occurred in our ideas about the comparative value of various fats. Shi-Roco is a common believer that the best fat is an animal (primarily milk), was subjected to serious doubt. The fact is that animal fats compared to plant poor are unsaturated fatty acids (for example, Linoleic), which the human body is not capable of synthesis, although it needs them. On the other hand, animal fats contain relatively many cholesterol.

Similar combination If it is not an indequent reason for the development of sclerotic treasures in the walls of the vessels, then in any case it is predispically lagging to this. Therefore, it is necessary to seriously think not only about increasing the specific gravity of vegetable fats in the balance of nutrition, but also about the form in which these fats come to the consumer, to fully maintain their valuable ka and quality.

The same, for example, one can say about the factory processing of tea, in which this or that or another of the tanning substances is lost, so missing us in Pi-Tania, about the loss of vitamins when preserving fruits and vegetables.

Food production in industrial conditions should be organized so as to increase the nutritional value of the feedstock, concentrate them, throwing all unnecessary. At the same time, it should be clearly aware that the value of food pro-gallery depends not only on the maintenance of the necessary people in them, but on how these substances will be actually learned by our organism. This complex question associated not only with the digestion, but also with a number of other physiological phenomena, cannot be fully permitted. But now it is already possible to say with confidence that Ho-Roche is only that food that is consumed with pleasure, with an appetite. This is an important circumstance to always take into account both in the production of food products and in everyday nutrition.

List of used literature

Butikis N.G. Organization of the production of catering enterprises. M., 1985.

Gernatovskaya V.V., Schneider B.L. Basics of the organization and economics of public catering enterprises. M., 1968.

Grishin P.D., Kovalev N.I. Food cooking technology. M., 1972.

Catering technology directory. M., 1984.

Uspenskaya N.R. Practical manual for cook. M., 1982.

Tutorial for cooks. M., 1965.

application

Biscuit cake

Biscuit cake with cottage cheese cream

Biscuit cake with nut and oil creamChinese dishes 2.1. Range dishes Dishes of Pork pork ... with pea sauce Chilled Beef with green ... Weight dishes After thermal processing - 401.5 output dishes – 401.5 Weight Raw set dishes - 618 g Weight dishes ...

Development of brand dishes Homemade Mortadel

Abstract \u003e\u003e Cooking

Traditional meat dishes This is usually dishes of chilled Or finely ... fabric. Surface of products of ruben Meat should be brown ... Acidness - no more than 3 hours. Dishes of Natural ruben and cutlet masses Better to fry before leaving ...

For the preparation of chopped mass, meat of neck, lumps, crochems, as well as trimming, obtained by cutting and pouring meat are used. If a category II meat is used, it is for juiciness and improving taste to it, spiches (raw) are added. The stripped meat is cut into pieces, connected with a spicial, passed through a meat grinder with a double grid, and with one grille - twice, add water or milk, salt, pepper and mix well. When preparing a chopped mass of oily meat, the spiches are not used, and the meat rate increases. For 1 kg of chopped mass take (net weight in d): meat - 800, spicker - 120, water or milk - 70.

The following semi-finished products prepare from the chopped mass.

Bifstex chopped- Spiches are cut into small cubes, combined with a chopped mass, are portered and give the products to the thumbnail-rounded form 2 cm thick. Used 1 pcs. For a portion.

Chilled fillet- The chopped mass is punished and attached to the form of the cylinder. Use 1 pcs. For a portion.

Langet chilled- the chopped mass is portered, give the products to the products to 1-1.5 cm with a thickness of 1-1.5 cm. Use 2 pcs. For a portion.

Natural chopped cutlets- The mass is prepared from lamb, then the oval shape, give the products, put the bone, are wetted in spine and panic in breadcrumbs.

Natizel Natural chinned- The chopped mass is punished, give products an oval-oblong shape with a thickness of 1 cm, wetted in spine and panic in ground crops.

Romshtex chopped- the mass is hanging on portions, they give them an oval shape, wetted in the splues, panic in ground crops.

Meatballs- the meat is cut into pieces, passed through the meat grinder, combine with a packed onion, raw eggs, with ground pepper with salt, add water and mix well, they are well separated on portions in the form of balls to 7-10 g.

Peel-kebab is prepared from a chopped mass of lamb. Mathemamine cutlet meat is cut into pieces, connected with a raw-made onion, Baransim Salom (Kurdyutny), passed through a meat grinder 2-3 times, put salt, ground pepper and mix well. You can add citric acid. Then put in the refrigerator for 2-3 hours. For marination. After that, they are portion, give the shape of small sausages, attach to a skeleton and use 2-3 pcs. For a portion

§ 8. Preparation of cutlets and semi-finished products from it

For the preparation of the cutlets, beef is used - the pulp of the neck, wagon and trimming, pork - trimming, which are obtained when cutting the carcass, and less often lamb - the pulp of the neck, trimming. It is better to use the meat of fat animals with a fat content of up to 10%, while the cutlet mass turns out good quality. If the meat is low-fat, then spiche or natural fat add (5-10%)

Meat is cleaned with tendons, bruises, coarse connective tissue, cut into pieces and passed through a meat grinder. Wheat stalking flour bread is not lower than the 1st grade soaked in cold water or milk. The crushed meat is connected to a clumsy bread, put salt, ground pepper, mix well, passed through the meat grinder and knock out. In this case, the mass is enriched with air, it becomes more homogeneous and the products are obtained lush. However, it is not recommended to beat for a long time, as fat and products are separated less juicy and tasty.

For 1 kg of meat takes (net weight in d): wheat bread - 250, water or milk - 300, salts - 20, ground pepper - 1.

The following semi-finished products are obtained from the pittal mass.

Droken cutlets- The cutlet mass is hanging on a portion of 57 g, breaded in red breading, give an oval-flattened form with one pointed end (2-2.5 cm thick, a length of 10-12, a width of 5 cm). Use 1-2 pieces. For a portion.

Blacks chopped- The cutlet mass is hanging on portions to 57g, panic and attached to a drop-down-rounded form (2-2.5 cm thick, with a diameter of 6 cm). Use 2 pcs. For a portion.

Cutlets and bokings can be prepared with the addition of the onion or garlic (5-8g. Raw bow or 0.5- 0.8 g. Garlic). In this case, the products are immediately subjected to heat treatment, since the boiler mass acquires gray, the structure and quality of products deteriorate.

Schnitzel Rublin- The pittal mass is portered, panted, give an ovalnip-covered shape with a thickness of 1 cm. Use 1 pcs. For a portion.

Zraznaya Zraznaya- The pittal mass is prepared with fewer bread, the mug of 1 cm thick give the shape to the middle, the edges are put on the middle, the edges of the circles are connected, bubble in red breading and formulates in the form of bricks with oval edges. Use 1-2 pieces. For a portion.

For minced meat take the passage onions, which is connected to the boiled chopped eggs, parsley greenery, put salt, ground pepper and stirred. You can also stuff with omelet, sliced \u200b\u200bsmall pieces.

Meathetians- The cutlet mass is prepared with fewer bread, the pastened onions are added, then the ones are portion, formulas in the form of balls and panic in flour. Use 2-4 pcs. For a portion.

Roll- For the preparation of cutlets, bread take less. On a moistened napkin or gauze lay a mass in the form of a rectangle with a thickness of 1.5-2 cm, mince is put on the middle. The mass is connected by a napkin so that one edge of the mass finds a little on the other, give the shape of the baton and shut down from the napkin on the baking sheet, lubricated with fat. The surface of the roll is lubricated with spine, sprinkled with breadcrumbs, and also make punctures so that cracks are not formed during heat treatment.

For minced meat, boiled pasta, fastened with oil, or boiled chopped eggs, or parse onions.

You can connect boiled eggs with a packed onion.

1. Composition, technology of preparation of chopped and cutlet mass of meat.

2. Sequence and rules for the preparation of semi-finished products made of chopped and cutlets: biphstex chopped, boiler, blacks, shkunitals, meatballs, lula-kebab, zaras, meatballs.

3. Requirements for the quality of the main semi-finished products from meat.

4. Rules of cooling and freezing prepared base semi-finished products from meat. Storage rules.

5. Methods for processing meat offal.

6. Methods of minimizing waste during processing and preparation of semi-finished products from meat offal.

7. Sequence and rules of processing and preparation of semi-finished products from meat offal.

8. The cooking technology of marinades for meat offal. Requirements for the quality of semi-finished products from the sub-products.

9. Cooling and freezing rules. Rules for the storage of prepared semi-finished products in chilled and frozen form.

Composition, technology of preparation of chopped and cutlet mass of meat

The main raw material for the production of chopped semi-finished products is cutlet meat. It is crushed on a meat grinder or kutter. From chopped meat (beef, lamb, pork) prepare natural semi-finished products and semi-finished products with the addition of bread and other components. Slices of cutlet meat (Beef - the pulp of the neck, Pashin, trimming, crumpled from the mastery of the category of fatness; The lamb is the pulp of the cervical and trimming; pork - trimming) should be cleaned with tendons and coarse connective tissue. To improve taste and juits of finished products into the composition of low-fat boilers, the fat - raw (5-20% of the mass of meat). In a pigty meat, no more than 30% and connective tissue are allowed - no more than 5%. In cutlet meat from beef, lamb, veal, the content of both fat and connective tissue should not exceed 10%.

For the preparation of chopped mass, the meat is cut into pieces, combined with raw salome and crushed on a meat grinder and a cutter. In the prepared mass, water (8-12% of the mass of meat), salt, pepper, are thoroughly mixed and formulate semi-finished products, obtaining semi-finished products from chopped meat. For 1 kg of chopped mass (net weight) take: meat - 800 g, pork spies - 120 g, water or milk - 70. Semi-finished products may not be paniced and panned.

For the preparation of the cutlets, use: beef - the pulp of the neck, pasta and trimming; Pork - trimming, which are obtained when cutting a carcass, and less often lamb - the pulp of the neck, trimming. The meat is better to use fat animals with fat content up to 10%, while the cutlet mass turns out good quality. If the meat is not fat, they add spiche or interior fat - 5-10%.

Meat is cleaned with tendons, bruises, coarse connective tissue, cut into pieces and passed through a meat grinder. Wheat stalking bread from flour not lower than 1 grade soaked in milk or water. The crushed meat is connected to a clumsy bread, put salt, ground pepper, mix well, passed through the meat grinder and knock out. In this case, the mass is enriched with air, it becomes more homogeneous and the products are obtained lush. However, it is not recommended to beat for a long time, as fat and products are separated less juicy and tasty.

Per 1 kg of meat (net weight) take: wheat bread - 250 g, water or milk - 300 g, salt - 20 g, pepper ground - 1 g.

Sequence and rules for the preparation of semi-finished products made of chopped and cutlets: biphstex chopped, boiler, bouts, shinitals, meatballs, lula-kebab, zaras, meatballs

Semi-finished products from chopped mass.

Bifstex chopped prepared from beef. A chopped mass is added to the mass, chopped with a cube (5x5 mm), are portion, they give the products to the frustrate-rounded shape, the thickness of the product 2 cm.

Natural chopped cutlets are prepared from lamb or pork, giving products the shape of a cake - oval-replaced with a pointed end.

Lulle-kebab is prepared from mutton's pitt meat. The pulp with a lamb somer (Kurdyutnyh), the raw replete onions passes 2-3 times through the meat grinder. Onions not only flavors meat, but also softens it, as it contains proteoletic enzymes. Pepper, salt, citric acid, mix well and put in a fridge for 2-3 hours for marination. After that, we punish, give the shape of small sausage.

Meatballs - In chopped meat, finely chopped onions, raw eggs, ground peppers, salt, water, well smeared and separated on the balls of 7-10g. They are put in soups upon vacation.

Natizel Natural chinned coated from pork, lamb, beef. Semi-finished product give an oval-flattened shape, wetted in spine and panic in breadcrumbs, 1 cm thickness.

Semi-finished products from the pittal mass.

Cutlets - products of oval-flattened shape with one pointed end, born in breadcrumbs (thickness of them 1-2 cm, width - 5, length 10-12 cm).

Curlons - products of the rebuilt-rounded form, 2-2.5 cm thick, 6 cm with a diameter, born in breadcrumbs.

Schnitzeli - products of oval-flattened shape, 1 cm thick, branched in breadcrumbs.

Meatballs - products in the form of balls with a diameter of 3 cm, branched in flour. In the cutlet mass add chopped pastened bow. Instead of bread in crushed meat, you can enter crumbly rice (15% of the mass of meat).

Zrazy - on the sersin of cakes from the pittal mass with a thickness of 1 cm put minced, the edges are connected, panted in breadcrumbs, forming bricks with oval edges.

For minced meat take the passerian onions, chopped eggs, green parsley, salt, pepper and mix all. You can also stuff with omeletted, sliced \u200b\u200bsmall sliced.

The roll - ns moistened napkin (gauze or polyethylene film) lay the cutlet mass in the form of a rectangle with a thickness of 1.5 -2 cm, it is placed on the middle along the mince. The mass is connected with a napkin so that one edge of her slightly find on the other, after which they roll the roll from the napkin on the greased baking sheet, seam down. The surface of the roll is lubricated with eggs, sprinkled with breadcrumbs, spray with fat, pierce in several places.

Meatballs - a pitual mass with the addition of raw onions are separated in the form of balls weighing 10-12 g and panted in flour.

Moscow Cutlets are prepared from the pitt mass of beef meat with the addition of raw fat and the bouquet.

Kiev Culey - from pork with the addition of raw fat and bite. Line in breadcrumbs.

Baranium cutlets are prepared from mutton's pitt meat with the addition of raw raw raw bias and onions. Line in breadcrumbs.

Homemade cutlets are prepared from a mixture of beef and pork beef meat (64 and 36%, respectively), raw fat and onions of the rep.

Requirements for the quality of basic semi-finished products from meat

All semi-finished products must meet the requirements of the regulatory and technological documentation for their mass, form, sizes, organoleptic indicators. For some semi-finished products, the moisture content, the content of fat, bones, connective tissue is regulated.

Gulshi from beef should contain fat no more than 10%, from pork - no more than 20%, in the lamb of lamb must be bones no more than 20%, fat - 15%. There should be no more than 16% in meat for kebabs from lambs of fat, from pork - no more than 20%, in a stroke of pork - 20%.

In the cutlets, the moisture content should be no more (in%): in Moscow - 68, home - 66, lamb - 65; Bread - no more than 18% in domestic and no more than 20% in Moscow cutlets (taking into account breading cracker flour).

The surface of large pieces should be smooth, without tendons. It is not allowed to have any signs of damage, illegibility, etc. Natural portion semi-finished products should have a slightly wet, but not a sticky surface. The edges of breaded semi-finished products are smooth; Panning layer thickness no more than 2 mm. The smell is characteristic of this type of meat. The consistency of the muscle tissue on the cut of chilled meat is dense, elastic; The flawed is softer. The shape of pieces of small -coming semi-finished products is correct, the selection of juice is not allowed. The color and smell of natural, peculiar to this type of meat. The surface of semi-finished minced meat is uniformly breaded, without cracks or broken edges.

Control the mass of semi-finished products follows by vulgar weighing at least 10 products. It is allowed to deviate from the mass for individual semi-finished products in the range of +/- 3%.

Rules of cooling and freezing of prepared basic semi-finished products from meat. Storage rules.

Prepared semi-finished products are stored at a temperature not higher than 6C. Rubber semi-finished products are placed in one row on the bars and store no more than 48 hours. Portion semi-finished products are placed on the bastiff in one row on the edge at an angle of 30 0, they store natural semi-finished products for no more than 36 hours, panned - no more than 24 hours. Smallfocus semi-finished products Layer 5 cm and stored no more than 24 hours. Meat minced meat (inaccurate) - no more than 6 hours. Products from the cutlet mass are laid in one row on a baking sheet, sprinkled with breading, and stored at a temperature of 6-8c not more than 12 hours.

Bones in non-breeded form store no more than 3 - 5 hours.

Meat sub-products processing methods

Pop byroduks come in chilled and frozen form. The ice cream offal is laid in one row on the bass or trays and defrost in the meat shop at a temperature of 15 - 16s, scars and kidneys can be cleaned in water.

Sub-products include: large and small cattle heads, legs of large and small livestock, ram and beef tails, brains, liver, kidneys, languages, stomachs, heart, lung, donkey.

Cattle's heads are processed, but if they came with wool, they first fall or scraped, then cleaned and washed. After that, the lips are separated, the tongue is cut off, cut off the upper cranial bone and remove the brains. Lips fall and washed.

The head of calf, pork and lambs are awesome or fall, cleaned and washed. After that, make an incision of pulp from the forehead to the nose and cut off the flesh along with the ears. You can cut the pulp entirely. Brains take out the same way as the heads of cattle.

Cattle's legs come mainly purified, they are thoroughly washed, destroy into two parts across, and then each part is destroyed along. Breakdown legs are soaked in cold water for 2-3 hours.

Calm and pork legs are scald or shed, clean and knock down the hooves. The pulp is cut from two sides along the bone, cuts are made in the joints and removed with the skin.

Tails of lamb and beef are destroyed on parts of the vertebrae, washed and soaked in cold water for 5-6 hours.

Brains are soaked in cold acidified water to 1-2 hours to remove blood from blood vessels and swelling of films. Then, without removing brains from the water, carefully remove the film.

The liver is thawed, the bile ducts are cut out, washed in cold water and removed the film.

The kidney beef is completely freed from fat, for which they make a longitudinal incision on one side and remove fat along with the film. Then the kidneys are cut along in half and soaked in the cold twice with a changeable water 3-4 hours to remove a specific smell, poured with fresh water and brought to a boil. The water is drained, the kidneys are washed, poured with water again (3l per 1 kg) and boiled until readiness.

Baranjah, pork, calf kidneys are cut off excess fat, leaving a layer with a thickness of 0.5 cm, and washed.

Languages \u200b\u200bare cleaned with contaminants, cut off the neck and is thoroughly washed.

The stomach (scars) is turned off the inside of the outside, washed, wash 6-8 hours in cold water, periodically replacing water. After that, they scrape several times, cleaned and washed to the complete disappearance of the smell. Before cooking, turning the roll and tied with twine.

The heart and throat is cut along, blood clots are removed from the heart, soaked in cold water by 1-3 hours and is thoroughly washed.

The lung is washed, cut into parts by bronchoms and washed again.

A donor cut into pieces of a mass of 1.5 - 2 kg, soaked in cold water 3-5 hours, large vessels are removed.

Methods of minimizing waste during processing and preparation of semi-finished products from meat offal.

When processing, we get waste in the form of fat, blood, guts. Fat is added in the preparation of the pittal mass. Blood is sent for the manufacture of blood sausages (for this, cow's milk is added to the collected blood (1 liter of blood - 50-100 g of milk, salt and spices) and boiled 20-30 minutes. Cooking options are possible with porridge - buckwheat, millet or rice . Blood is added to any of these pounds, welded to half-preparation).

Preparation of intestines that are used in the preparation of sausages. They are washed, removing all the contents, then turned inside out and carefully scrape the walls without disturbing the integrity of the shell, washed. After cleaning, we fold the intestines into the enameled dishes, poured with a salted solution (per 1 liter of water - 2 tbsp. Salt spoons and 1 tbsp. Spoon of vinegar) and withstand 2 hours. Cooking guts for cooking home sausages should be thin and transparent.

Sequence and rules for the preparation of semi-finished products from meat offal.

For the "liver fried" dish, the processed liver is cut into portion slices, salt, pepper steps, panic in flour and immediately fry. Use 1-2 pieces for a portion.

Stroganovsky liver. The sheltered liver is cut into a portion slices with a thickness of 0.5 cm and cut them on a long 4-5 cm long.

Fried brains. The processed brains are pre-dried, then cooled, cut into a sliced, sprinkled with salt, pepper, panted in flour.

For the preparation of chopped mass, the meat of cervical part, lumps, crochems, as well as trimming, obtained by cutting and pouring meat are used. If a category II meat is used, it is for juiciness and improving taste to it, spiches (raw) are added. The stripped meat is cut into pieces, connected with a spicial, passed through a meat grinder with a double grille once, and with one grille - twice, add water or milk, salt, pepper and mix well. When preparing a chopped mass of oily meat, the spiches are not used, and the meat rate increases.

For 1 kg of chopped mass take (net weight in d): meat - 800, spicked - 120, water or milk - 70.

The following semi-finished products prepare from the chopped mass.

Bifstex chopped - spiches are cut with small cubes, combined with a chopped mass, are soldered and give the products to a surplus-rounded form 2 cm thick. Used 1 pcs. For a portion.

Natural chopped cutlets - the mass is prepared from lamb, it is soldered, give the products an oval shape, insert the bone, wetted in the splues and panic in breadcrumbs.

Poltava Cutlets - Mass prepared from beef, add chopped chopped into it, chopped with small cubes, crushed garlic and stirred. Then portion, give the shape of the kitlet, panic in breadcrumbs, use 2 pcs. For a portion.

Schnitzel Natural chopped - the mass is prepared from pork, lamb or beef, are portion, they give an oval shape with a thickness of 1 cm, wetted in a leap and panic in breadcrumbs.

meatballs - meat cut into pieces, passed through a meat grinder, combine with finely sliced \u200b\u200braw onions, raw eggs, ground pepper, salt, add water and mix well, then separated on portions in the form of balls to 7-10 g.

Peel-kebab is prepared from a chopped mass of lamb. Mathemamine cutlet meat is cut into pieces, connected with a raw-made onion, Baransim Salom (Kurdyutny), passed through a meat grinder 2-3 times, put salt, ground pepper and mix well. You can add citric acid. Then put in the refrigerator for 2-3 hours for marinization. After that, they are portion, give the shape of small sausages, attach to a skeleton and use 2-3 pcs. For a portion.

"Preparation of natural chopped and cutlets and semi-finished products of them. Storage rules, temperature regime, cooling, freezing rules and storage of meat semi-finished products. Recruitment Processing "

Preparation of natural chopped and cutlets

Purpose: consider the technological scheme of mechanical culinary processing of offal. Teach to determine the number of by-products weighing "gross", "net", waste. Work out the preparation of natural chopped and cutlets and semi-finished products from them.

Equipment: MM-105 meat grinder, desktop dial scales, production tables.

Inventory, tools, dishes: Cooking knives and cutting boards with MS labeling, dishes for laying semi-finished products, blades for giving shape to semi-finished products.

Raw materials: meat, spike, onion, pepper, salt, breadcrumbs, milk or water.

Task 1. Prepare a natural chopped mass

The sequence of technological operations in the preparation of natural-chopped mass

Organization of the workplace.

Getting raw materials. Get raw materials and weigh it.

3. Definition of benignness of raw materials. The benignness of meat, the spicity is determined by the organoleptic way, in appearance. The surface of the meat should be dry, elastic, and its color must correspond to the color of benign meat.

4. Processing and preparation of raw materials. The meat is washed, dry and cleaned with tendons. The spiches are cleaned of salts and spices from surplus.

5. Sliced \u200b\u200bmeat into pieces.

6. Grinding meat in a meat grinder. Collect a meat grinder, check her work at idle. Pass meat through a meat grinder together with a spicker, pushing them with a pestle or pusher. In the resulting mass, salt, pepper, milk or water are added, smeared and knocked out a mass, not allowing flawing of fat.

Task 2. Prepare a natural chopped mass for bifhtex

Preparation sequence of natural-chopped mass for biphstex

1. Meat is cleaned of films, tendons.

2. Cut the meat with cubes, approximately the same sizes.

3. Layout, cubes on the board and chop up their two identical knives, while working with one wrists, trying to keep knives parallel to each other and do not strain the brushes.

During the cutting, the mass from the edges is transferred to the middle, which allows to obtain a homogeneous structure of the mass of meat (Fig. 1.).

Fig. one.

4. Work knives until the minced is the desired degree of grinding.

5. Add salt, pepper to mince, milk and knock it out.

Task 3. Prepare semi-finished products from natural-chopped mass

Preparation of semi-finished products from natural-chopped meat mass

Bifstex chopped. Spiches cut into cubes. Crumpled meat is connected to a spicent. Purge. Press the semi-finished rigid shape with a thickness of 2 cm.

Natural chopped cutlets. Prepare minced lamb. Purge. It is applied to semi-finished products oval shape, wetted in spusal and breaded in breadcrumbs.

Schnitzel natural chinned. The chopped mass is portion, they give a semi-finished product ovally-oblong shape, 1 cm thick. Wetted in spusal and panic in breadcrumbs.

Meatballs. The chopped mass is connected to the passable onion, raw eggs, smeared and separated on the portions of 1-10 g in the form of balls.

Lulle-kebab. The chopped mass is prepared from lamb, the lamb is added, onion, pepper, salt, citric acid and marinate in the refrigerator for 2-3 hours. Purpose, giving semi-finished shape of small sausages, and stick them on the vessels for 2-3 pieces per 1 Portion.

Quality requirements

Bifstex chopped should have a decrease-rounded form, to be a thickness of 1.5- 2 cm. The semi-finished surface should be an emotional, edges are aligned. The smell must correspond to the smell of benign meat with spices. On the section of the semi-finished meat should be homogeneous with a uniform interaction of the cubes of the scram.

Natural-chopped cutlets should have an oval-flattened form with one pointed end, a thickness of 1-1.5 cm. Their surface must be evenly closed with breadcrumbs.

Schnitzel Natural chopped should have an oval-flattened shape, be a thickness of 1 cm and have a uniformly closed breadcrumb surface

Meatballs should have the shape of the balls weighing 7-10 g. Their smell must correspond to the smell of benign meat with spices.

Lulle-kebab should have the shape of a small sausage with the smell of onions and spices.

Storage time

The minced meat must be stored no more than 6 hours at a temperature of 2-6 ° C.

1. Determine the mass of meat for the preparation of 25 portions of the bifhtex chopped, if 1 portion requires meat weighing gross 109

2. Calculate how much the kitlet can be prepared from 20 kg of natural lamb mass, if 85 g of meat is consumed on the preparation of one cutlets, 14 g of fat, 10 g of water.

3. Calculate the amount of natural-chopped meat for the preparation of 25 portions of the schnitzel of pork, if the meat mass is consumed on one Snitzer and water 14 g.

Task 4. Prepare a cutlet mass and semi-finished products from it

Preparation of cutlets and semi-finished products from it

Material and technical equipment

Equipment: meat grinder, desktop cloth scales, refrigerators, production tables.

Inventory, tools, dishes: Cooking knives and chopping knives with MS labeling, containers for laying semi-finished products, barefoot for roll, meatballs, blades.

Raw materials: meat, bread, milk, pepper, salt, breadcrumbs, wheat flour, eggs, onions.

Sequence of technological operations in the preparation of pittal mass

1. Processing and preparation of raw materials. Meat is cleaned with tendons and films, cut into small pieces, wash. The bread is soaked in cold water or milk, the onions are cleaned and wash, rice are crossed, wash, boil crumbly porridge. Eggs wash and boiled screwed. Flour and breadcrumbs are sieved.

2. Cooking minced meat. The cutlet meat is crushed on a meat grinder with a double grid, after which the crushed meat is connected to a closed pressed bread, passed through a meat grinder. Salt, pepper are added, stirred and knocked out the mass.

Preparation of semi-finished boilers

Cutlets and bokings. The cutlet mass is weighed and calculated how many semi-finished products will come out of it. Distribute the entire cutlet mass in parts to obtain from each 10 semi-finished products of the kitlet or bokings. Then these parts are ported in a piece. Each semi-finished product is packaged, slumbering sifted crops. After that, it is applied to cutlets oval-indulgent

a shape with one pointed end (length of a semi-finished 10-11 cm, width 5 cm, thickness is 1-2 cm), and the tails are reducible-rounded shape (semi-finished thickness 2 cm, diameter 6 cm). Ready semi-finished products are evenly panic, smoothed wrinkles, broken edges and cracks.

Schnitzel. Cutlet weight for shtiters weigh. Then hang on parts of 10 servings, and the resulting parts on the portions. Semi-finished products give an oval-flattened form with a thickness of 0.5.-1 cm.

Meators. In a cutlet mass, intended for the meters, add passable onions, and the resulting mass is stirred and semi-finished products in the form of balls are prepared from it. Panish them in flour. Stay semi-finished products in the baking sheet. Meatballs can be prepared with rice.

Roll. The cutlet mass is decayed with a thin layer on a wet fabric, and mince is placed on the middle of this layer. After this, the edge of the camp mass layer is wrapped so that one region finds on the other (Fig. 2) and carefully lay the semi-finished squeeze down. Its surface is lubricated with spine, sprinkled with breadcrumbs and pierced in several places. Machine for a roll can be prepared from boiled boiled eggs and boiled macaroni.

Fig. 2 ..

Zrazy chilled. On the middle of the pellet from the pittal mass, 1 cm thick lay minced, turning its edges, giving a semi-finished form. The mince for the zrazheny zrailed can be prepared from the boiled boiled eggs and the passioned onion.

Quality requirements

The cutlet mass should be homogeneous, juicy, have a color pink-gray, and the smell is benign meat with spices.

Cutlets and backs should be without cracks and broken edges, have a uniformly panted in wheat crumbs surface. There should be no tendons and pieces of bread on the fault. The smell is peculiar to benign meat with spices. Cutlets should have an oval-stunted shape with one pointed end, their thickness is 1-1.5 cm. The shape of the folds is rebuilt-rounded, the thickness of the semi-finished product 1 cm.

The schnitzel must have an oval-flattened form, a thickness of 0.5-1 cm.

Zrazy chopped should be oval shape, decorated with a crushed greenery of parsley and sprinkled with wheat pan-rolling crops.

Meatballs must have a ball shape, be branched in wheat flour, have a smell of benign meat, spices and onions.

Storage time

Store semi-finished products from natural-chopped mass of livestock meat no more than 12 hours, and mince is not more than 6 hours at a temperature of 2-6 ° C.

1. Calculate the necessary raw materials and prepare a cutlet for 20 meat, if 1 cutlets use beef mass 56 g, wheat bread 14 g, milk or water 17g.

2. How much can be prepared from 3.2 kg of pork cutlet mass zrazheny, if 89 g of meat leaves for one semi-finished product, 23 g of milk?

Task 5. Processing offal and prepare semi-finished products

Material and technical equipment

Equipment: Gas burners for legging legs and heads.

Inventory, tools, dishes: Boards cutting, baking sheets, trays, knives, ax, musat, knife-shirt.

Raw materials: Sub-products. Liver, brains, tongue, kidneys, heart, udder, tail, heads, legs.

The sequence of technological operations in culinary processing of by-products

Organize workplace

Culinary use of sub-products is given in Table. 2.

table 2

Subproduct	Culinary purposes	Cutting method
	For roasting, extinguishing, in Stroganovski	Portion pieces of straight-coal form 1 -2 piece of serving. Parusochka - Stroganovski
	For roasting, cooking	Cut into two halves
	For cooking
	For cooking, roasting
	For cooking, extinguishing, roasting in deep	Whole, cubes (goulash)
	For cooking, extinguishing	Whole, pieces
Lips, ears, tail	For cooking	Whole, pieces
Heads, legs	For cooking, extinguishing	Whole, pieces

Processing offal products

Processing heads. Cattle heads are shedding, wash, cleaned. Separate lips and tongue, cut off the upper cranial bone and remove the brains. Heads and ears pork and calfs are scalded, clean and wash. Cutting the pulp from the forehead to the nose, cut it along with the ears.

Foot treatment. The legs of cattle, if they came with wool, fall, cleaned, remove hoofs from them, wash carefully, destroy into two parts across, and then along. They are soaked in cold water for 2-3 hours. Veal and pork legs are scarked, cleaned, remove hooves from them and then fall. Meat on the legs are cut from two sides along the bones, cuts are made in the joints and remove meat from the bone along with the skin.

Brain treatment. Brains are soaked in cold acidic water for 1-2 hours. Then, without removing from the water, remove the film and blood vessels from them.

Liver processing. The liver washes, the bile ducts cut out from it, slightly blank the flat side of the knife and remove the film from it. When processing ice cream beef liver, waste make up 17%, pork -12%.

Tongue processing. The language is cleared of contaminants, remove the neck and carefully wash.

Heart treatment. The heart is cut along, carved large vessels, wash.

Renal processing. Remove with kidney fat. Beef kidneys are cut along in half, soaked in cold water for 2-3 hours (water is changed every hour).

Stomach treatment. The stomach of cattle is turned, washed, soaked for 8-12 hours in running water, after which they are thoroughly cleaned and wash again. Then they are scraped, purified from the mucous membrane and again they are soaked in cold water for 3-4 hours, changing water every hour.

Bone processing. Bones are destroying and wash.

Power processing. Easy wash, cut into parts, cutting pre-bronchi, and wash carefully.

Udder processing. Uhder cut into pieces, and soaked in cold water.

Tail processing. Beef tails, calfs, lambs are destroyed into parts, wash and soaked in cold water on 5-.6 h

Quality requirements

All sub-products must correspond to benign, not to have extraneous smells, be correctly processed, washed. There is no specific smell of the kidneys or the presence of mucus in the stomachs. Feet and heads must be shed, cleaned and washed.

Storage time

Bones Food and sub-products cooled are not more than 24 hours at a temperature of 2-6 ° C.

Establish data in the notebook and pass the work to the teacher.