Technological process and scheme for the preparation of pickle. Cooking pickle pickle Pickle home cooking flow chart

Lesson on the topic: "Technology of preparation of pickles" according to MDK 03.01. Soup and sauces preparation technology

teacher of disciplines of the professional cycle

OGAPOU "Borisov agromechanical technical school"

From the history of pickles

This traditional soup is prepared mainly with cucumber pickle and pickles. But about a hundred years ago, it was not soup that was called pickle, but pie.
In one of the notebooks
books by N.V. Gogol can be found:
"pickle - chicken pie,
buckwheat porridge, filling
poured
pickle, chopped eggs ".

From the history of pickles

The word "rassolnik" is originally Russian. In its present meaning, it appeared in our vocabulary relatively recently, but the soup, which we call so, is an old dish, only it was called earlier "kalya". It was cooked with caviar, meat, chicken, kidneys, and not only in cucumber brine, but also in lemon solution, and served with pies and pies.

Cooking technology

An indispensable part of pickles are pickles, cucumber pickle and white roots. Vegetarian pickles are prepared, on bone, meat and bone, fish broths, with offal, with kidneys, on poultry broth, mushroom broth.

Cooking technology

Pickled cucumbers are cut into strips, placed in a saucepan or saucepan, poured 1/3 with broth or water and simmer for 15 minutes. Cut potatoes into cubes or slices, roots and onions into strips. To give the pickles a pungent taste, cucumber pickle is used, which is filtered and boiled.

Pickle preparation technology

Put chopped potatoes into a boiling broth, bring to a boil, put parsley and celery, sautéed onions and leeks, continue to cook for 5-10 minutes, add boiled cucumbers, at the end of cooking put chopped leaves of sorrel or spinach, salt, spices, pour in cucumber pickle and cook until tender.

Pickle filing rules

When on vacation, put a piece of meat, poultry or fish in a plate, pour a pickle, put sour cream and herbs, you can serve a cheesecake separately, and a pie with a pickle with fish. Do not put fish sour cream in the pickle.

Leningrad rassolnik

Prepared cereals (pearl barley, rice or oatmeal) are placed in a boiling broth, brought to a boil, potatoes are put in, cooked until half cooked, sauteed vegetables are put, then stewed cucumbers, sauteed tomato puree, spices, cucumber brine is poured in, salt and cooked until cooked. Pickle can be prepared without tomato puree.

Rules for serving Leningrad pickle Home pickle

Put in boiling broth white cabbage, cut into strips, bring to a boil, lay potatoes, cook until half cooked, put browned vegetables, after a while add stewed cucumbers, spices, add cucumber pickle, salt and cook until cooked.
When on vacation, put meat in a plate, pour pickle, put sour cream and herbs.

Rassolnik Moscow

Pickle is cooked on chicken broth, with giblets and kidneys. Pickle is prepared without potatoes and contains white roots (42% of the set of vegetables).
Sauteed white roots and onions, cut into strips, stewed cucumbers are placed in a boiling broth, boiled for 5-10 minutes, add chopped spinach, sorrel or salad leaves, spices, pour in cucumber pickle, add salt and cook until tender.

Rules for filing pickle Moscow

On vacation, a piece of ice is poured into a plate, a piece of chicken, offal or chopped kidneys is put, pickle is poured, sprinkled with herbs, a cheesecake is served separately.

Lezon preparation

Quality requirements

In all types of pickles, vegetables should keep the shape of the cut, on the surface of the glitter of fat, orange, yellow or colorless. V Leningrad rassolnik the cereal should be well boiled. The taste of cucumber pickle is spicy, moderately salty. The broth is colorless or slightly cloudy. The consistency of vegetables is soft, cucumbers are slightly crispy.

Lezon preparation

To prepare a lezon, put raw egg yolks in a bowl with a thick bottom, stir thoroughly, gradually pour in warm boiled milk or cream and boil at 70–75 ° C until thickened, then filter. Soup seasoned with leison should not be boiled. In mass preparation, the pickle is cooled to 70 ° C and filled with a lezon.

Self-test questions

What needs to be done with cucumbers when making pickles?
a) boil;
b) let it go;
c) spasse;
d) extinguish.

Correct answer

B) Let

When are spices added when cooking pickles?

When are spices added when cooking pickles?
a) at the beginning of cooking;
b) in the middle of cooking;
c) at the end of cooking;
d) after the end of cooking.

Correct answer

c) At the end of cooking

What pickle is released without sour cream?

What pickle is released without sour cream?
a) Leningrad;
b) home;
c) Moscow;
d) fish.

Correct answer

C), D) Moscow and
fish pickle

What is an obligatory part of pickle drinks?
a) pickles;
b) cucumber pickle;
c) pearl barley;
d) tomato paste.

Correct answer

A), B) Pickles, cucumber pickle

What should be the serving temperature for hot soups?

What should be the serving temperature for hot soups?
a) not less than 650C;
b) not less than 750C;
c) not less than 850C;
d) not less than 950C.

Correct answer

B) Not less than 750C

Used literature, Internet resources

1. Anfimova N.A. Cooking. - Moscow: Academy, 2011.
2. Collection of recipes and culinary products for public catering establishments. - M., Economics, 2007
Internet resources:
http://russkayakuhnya1.ru/istoriya-russkoy-kuxni/rassolnik-i-retseptyi-rassolnika.html
http://maria-lapina.ru/img/img_3824.jpg
http://1001retsept.ru/images/multi-vtoroe/tushyenaya-kapusta-s-gribami_kapusta.jpg
https://img3.goodfon.ru/wallpaper/big/7/1f/ploshka-specii-lavrovyy-list.jpg

Step 1: prepare the bone-in beef.

Thoroughly rinse the beef under running water to wash off all possible bone fragments and dirt. We spread the meat on a cutting board and, if necessary, clean it from films and veins with a knife. Then we move the component into a large pot and immediately move on to the next step in making the soup.

Step 2: prepare the onion for the broth.

Using a knife, peel one onion and rinse it under running water. Attention: we do not grind the component, since it will go to our broth.

Step 3: prepare the beef broth.

Fill the beef with plain cold water so that the liquid completely covers the meat at least than 3 fingers... Put the pan on medium heat and cover with a lid. Attention: as soon as the liquid begins to boil, foam forms on its surface. Be sure to remove it with a slotted spoon and throw it into the sink, as it can ruin the color of the broth and the taste of the soup itself. Immediately after that, reduce the heat, add one whole onion, bay leaves, and black peppercorns to the container. Cook beef for 1.5-2 hours until soft. In the meantime, let's prepare the remaining ingredients for the dish.

Step 4: prepare the pearl barley.

Pour the pearl barley into a small bowl or deep plate and fill it with plain cold water. With clean hands, mix the contents in the container and then carefully drain the liquid into the sink. Attention: we repeat this procedure several times to clean the barley. When the water becomes clear, drain it again, and instead pour fresh water into a bowl. We leave the component aside for a while so that it can get wet and cook faster in a pickle.

Step 5: prepare the onion for the soup.

Using a knife, peel the second onion from the husk and rinse thoroughly under running water. Then put the component on a cutting board and chop finely into cubes. Pour chopped onions into a clean plate.

Step 6: prepare the carrots.

Using a knife, peel the carrots and then rinse them thoroughly under running water. Using a coarse grater, grind the vegetable directly on the cutting board. Immediately after that, pour the component into a free plate and leave it aside for a while.

Step 7: prepare pickles.

We spread the pickles on a cutting board and, using a knife, chop them into cubes. Gently pour the finely chopped component into a free plate.

Step 8: prepare the potatoes.

Peel the potatoes with a knife and rinse thoroughly under running water. Place the tubers on a cutting board and cut into small cubes. We transfer the crushed component into a clean small bowl or deep plate and fill it with plain cold water so that the liquid completely covers the potatoes. Thus, it will not darken when exposed to air.

Step 9: prepare the dill for dressing.

We wash the dill under running water, shake off excess liquid and put it on a cutting board. Using a knife, chop the herbs and immediately pour into a clean saucer.

Step 10: prepare the garlic for dressing.

Place the garlic cloves on a cutting board and lightly press down with the edge of a knife. Then, with clean hands, remove the husk.
Using the garlic press, grind the component directly on the cutting board and then pour the garlic into a free saucer.

Step 11: prepare the pickle dressing.

Put sour cream in a deep bowl and pour finely chopped dill and garlic. With the help of a tablespoon, mix everything thoroughly until a homogeneous mass is formed. Attention: it is not necessary to fill the soup with this mixture. You can put a bowl of sour cream next to the dish and invite guests to add it to the soup on their own.

Step 12: prepare homemade pickle.

Pour a small amount into the pan vegetable oil and put on medium heat. When the contents in the container are well warmed up, pour chopped carrots, onions and pickles here, and also pour 50-70 milliliters of cucumber pickle... From time to time, stirring everything with a wooden spatula, simmer the vegetables until they become soft. After that, turn off the burner and set the pan aside.

By this time, we will have cooked beef. Just in case, we check it with a fork. We pierce the pulp with it and look: if the inventory easily entered the meat, it means that it has boiled well and you can start preparing the pickle. If not, then we extend the time even more. for 10-15 minutes... Then put the beef on a cutting board and let it cool slightly. We also take out the whole onion from the boiling liquid and discard it, since it will no longer be useful to us. Important: do not turn off the hotplate. Now we cut the meat into small pieces and immediately start preparing the pickle.

Add barley, chopped beef and potatoes to the pan. Cook soup for 20-25 minutes until the cereal is half cooked. Then we put the vegetable frying here, mix everything well with a tablespoon and continue to cook the pickle. In 5 minutes until all the components of the dish are ready, pour the cucumber brine into the pan and turn off the burner after the allotted time. Cover the container with a lid and let the soup brew for a few more minutes.

Step 13: serve homemade pickle.

Pour the prepared pickle with a scoop into deep plates and serve to the dinner table along with sour cream dressing and slices of bread.
Good appetite!

For the preparation of the broth, you can also use chicken or turkey fillets, as well as pork pulp;

Instead of pearl barley in pickle, wheat or corn grits as well as rice;

Such pickle is stored for no more than three days in the refrigerator.

TECHNOLOGICAL CARD No. 02006

Home pickle

Product name
Product name	Gross weight, g	Net weight, g
Peeled white cabbage semi-finished product or Fresh white cabbage
or
or Fresh table carrots
Parsley (greens)
or Fresh onions
Canned cucumbers
Butter
Drinking water

Sour cream 15%
Exit:

Nutrients, g
		Carbohydrates

Mineral substances, mg

Vitamins, mg

Cooking technology: peeled vegetables are washed in running drinking water for 5 minutes. Carrots, onions are finely chopped and simmered in a small amount of water with the addition of butter for 10-15 minutes. Pickled cucumbers are cut into thin strips and simmered in a little water for 15 minutes. Fresh cabbage is chopped. Fresh peeled potatoes (sulfite semi-finished product) are placed in boiling water, brought to a boil and boiled for 5-7 minutes, the broth is drained. Prepared potatoes are cut into cubes.

Shredded cabbage is placed in boiling water, brought to a boil, chopped potatoes are placed, and after 5-10 minutes, stewed vegetables: carrots, onions, pickled cucumbers. Salt is added 5-7 minutes before readiness and the pickle is boiled until cooked. The finished pickle is filled with boiled sour cream, chopped parsley is added and brought to a boil again.

Requirements for the dish: boiled vegetables, soft. The color and smell characteristic of a set of products, no stranger.

Serving temperature: 70 ± 5 ° C.

Implementation period: no more than 2 hours from the moment of preparation.

TECHNOLOGICAL CARD No. 02007

Leningrad pickle in meat broth

Product name	Consumption rate of products for 1 portion of net weight 100 g
Product name	Gross weight, g	Net weight, g
Fresh peeled semi-finished potatoes or Fresh food potatoes
Pearl barley
Peeled table carrots, semi-finished product or Fresh table carrots
Fresh peeled onion semi-finished product or Fresh onions
Canned cucumbers
Butter
Meat broth
Fortified salt with reduced sodium content
Sour cream 15%
Parsley (greens)
Exit:

100 grams of this dish contains:

Nutrients, g
		Carbohydrates

Mineral substances, mg

Vitamins, mg

Cooking technology: for cooking, use the broth obtained by cooking meat for the second course, filter the broth through a sieve. Peeled vegetables and parsley are washed in running water for 5 minutes. Carrots, onions are finely chopped and simmered in a small amount of broth with the addition of butter for 10-15 minutes.

The groats are sorted out, washed several times, changing the water. After washing, pearl barley is placed in boiling water, boiled until half cooked, the broth is drained, and the cereal is washed. Fresh peeled potatoes (sulfite semi-finished product) are placed in boiling water, brought to a boil and boiled for 5-7 minutes, the broth is drained. Prepared potatoes are cut into cubes or wedges. Pickled cucumbers are cut into strips and simmered in a little water for 15 minutes.

Prepared cereals are put into the boiling broth, brought to a boil, potatoes are laid, 15-20 minutes after boiling, stewed carrots, onions and stewed pickled cucumbers are added. Salt is added 5-7 minutes before the end of the pickle boiling. At the end of cooking, lay parsley, season with boiled sour cream and bring it to a boil again.

Document

TECHNOLOGICAL CARD No. 24 Borsch With cabbage and potatoes on the meat broth Product name Product consumption rate .... TECHNOLOGICAL CARD No. 25 Borsch With cabbage and potatoes on the meat broth Product name Product consumption rate ...

Iv. Technological maps of the preparation of menu dishes from raw materials and semi-finished products

Document

02001 Borsch With cabbage and potatoes on the meat broth 02002 Borsch Siberian on the meat broth 02003 Cabbage soup from cabbage fresh on the broth meat... TECHNOLOGY CARD No. 02001 Borsch With cabbage and potatoes on the meat broth Product name Consumption rate ...

Aesculapius, the renowned physician of antiquity, had all-powerful assistants: daughter Hygiena and cook Kulina, who delighted the days of his life with incomparable cuisine. Rumor at

Document

...; separately on the A pie plate is served with cheesecakes with cottage cheese. Borsch With cabbage and potatoes... Into the boiling bouillon lay chopped cabbage, bring ...

"Technology of public catering products"

Textbook

Pickled cabbage boil on the meat, fish broths and mushroom broth. Boiled cabbage soup on the meat broth, ... Borsch adding cabbage, potato, beans and meat products in accordance with the recipe. For cooking borscht from dressing to boiling bouillon ...

If we talk about the dishes most widespread and loved by our people, then borscht can be put in the first place, cabbage soup in the second place, and pickles will certainly take the third place in this symbolic popularity rating.

This dish has also been known to us for a long time, only earlier it was called "kalya". It was cooked with caviar, chicken, meat. In the old days, cucumber pickle was sometimes replaced with a solution of lemon juice, but only wealthy people could afford such a luxury.

Pickled cucumbers are an obligatory part of pickles. Pickles are cooked in broths: bone, meat and bone, fish, poultry, mushroom broth. They are released with giblets, kidneys and other meat products. Pickled cucumbers are cut into strips or rhombuses. For cucumbers with rough skin and large seeds, the skin is pre-cleaned and the seeds are removed. In this case, the rate of laying gross cucumbers increases. Prepared cucumbers are simmered in a small amount of broth or water for 15 minutes. The potatoes are cut into cubes or wedges. Carrots and onions are sautéed.

In pickles, mainly by-products are used - either beef or calf kidneys, or a set of giblets (ventricles, heart, liver, lungs, legs), as well as giblets from poultry (chicken, turkey, goose, duck). In the absence of by-products, they can be replaced with beef, but this is no longer a full-fledged pickle in the best sense of the word. Grits for pickle are selected depending on the meat products. Pearl barley is considered a classic additive - it seems to be created for classic pickles with kidneys, rice is suitable for chicken and turkey offal, barley is for duck and goose offal, buckwheat is suitable only for vegetarian pickle.

Name	Gross, g.	Net, g.
Beef otv. p / f
Pearl barley
Potato
Carrot
Onion
Leek
Pickles
Tomato puree
Rust oil
Beef broth. p / f
Sour cream (served separately)
Salt
Pepper
Bay leaf
For registration
Green onions

Leningrad pickle preparation technology

Prepare ingredients

Boil the meat (1 hour), remove it on a prepared dish. Strain the broth.

Cut the boiled meat into pieces and send back to the broth.

Rinse the barley, add to the broth and cook for 30 minutes.

Cut the potatoes into small wedges.

Finely chop the onion. Grate the carrots on a medium grater.

Also add cucumber pickle, bay leaf, pepper. Salt if necessary, cook for another 10 minutes.

The dish is ready!

Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):

Indicator name		Loss of nutrients during processing,%


Carbohydrates, g
Calorie content, kcal

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INTRODUCTION

Soups are the face of Russian cuisine, a lot of them are known, and they are one of the oldest varieties of dishes in our culinary tradition.

Although the word "soup" itself is of European origin, it easily took root in the Russian language, appearing in it in the era of Peter I, along with many other innovations.

Until then, in Russia, what we now call soup was here called soup, bread, soup, yushka; some soups had proper names - cabbage soup, botvinya and others.

The purpose of the work is to describe the technology for the preparation of pickle.

1. Consider the importance of soups in human nutrition.

2. To study the technology of making pickle soup.

3. Consider the organization of the workplace when preparing pickle soup

Soups have always played a leading role on the Russian table. By the way, the word "soup" is borrowed - it appeared in Russian only at the end of the 18th century, when Western European dishes began to appear and take root in Russia - like broths, mashed soups, etc. Before that, liquid dishes were called "bread". Khlebovs were subdivided into cabbage soup (soups with cabbage or herbs), kali (pickles with pickles), fish soup (fish soups), hodgepodge (spicy soups with spices), borscht (beetroot soups) and stews

Pickles, as well as borscht, cabbage soup and hodgepodge, belong to refueling soups. Refueling soups are complex soups in which, along with the main one or two components, many others, sometimes more than 10, are used.

THE IMPORTANCE OF DISHES IN THE FOOD

Pickle is very useful for the body just because it traditionally contains pearl barley, which, as you know, contains a whole range of vitamins and microelements useful to the body. For example, it contains vitamins of group B, E, A, D and such a valuable amino acid as lysine: it increases the body's resistance to viral infections, helps to strengthen the heart muscle

Pickle is useful thanks to the products that are included in its composition. For example, pickles are an excellent source of iodine. After all, a person who often eats pickles has less thyroid problems. Pickles are also rich in lactic acid bacteria and fiber. This means better digestion and bowel movements. Another healthy product is beef kidney, which is rich in vitamins, minerals and pantothenic acid. For example, the substance selenium is useful for immunity, improves liver function, and protects against the development of tumors.

There are many extractives and enzymes in the kidneys. Only they are also rich in cholesterol. However, cereals and pickles are excellent at removing cholesterol from the body. Barley contains many trace elements and vitamins, and it also contributes to good collagen production. This means that the aging process slows down in the body. Basically, pickle is prepared with the addition of cereals and pickles. Note that the ready-made soup can be stored in the refrigerator for several days. It does not affect him beneficial features and taste characteristics.

Pickles have different energy values (calories)

Rassolnik is rich in the following vitamins and minerals: vitamin A - 22.2%, vanadium - 103.8%, cobalt - 16%, where% is the percentage of satisfaction of the daily requirement per 100 grams.

Useful properties of Rassolnik: useful for vision, proper growth and development of skin and mucous membranes, growth and restoration of bones, transport of iron and production of red blood cells. It has a positive effect on the growth and development of children. Promotes normal metabolism.

Nutritional value: Calories: 40.4 (kcal), Proteins: 0.9 (g), Fats: 1.6 (g), Carbohydrates: 5.9 (g), Dietary fiber: 1 (g), Organic acids: 0.1 (g), Water: 111.3 (g), Unsaturated fatty acids: 0.05 (g), Mono- and disaccharides: 1.6 (g), Starch: 4.3 (g), Ash: 0.8 (g)

general characteristics

Rassolnik has been known to us for a long time, only earlier it was called "kalya". It was cooked with caviar, chicken, meat. In the old days, cucumber pickle was sometimes replaced with a solution of lemon juice, but only wealthy people could afford such a luxury.

Pickled cucumbers are an obligatory part of pickles. Pickles are prepared vegetarian, in broths: bone, meat and bone, fish, poultry, mushroom broth. They are released with giblets, kidneys and other meat products. Pickled cucumbers are cut into strips or rhombuses. For cucumbers with rough skin and large seeds, the skin is pre-cleaned and the seeds are removed. In this case, the rate of laying gross cucumbers increases. Prepared cucumbers are simmered in a small amount of broth or water for 15 minutes. The potatoes are cut into cubes or wedges. Carrots and onions are sautéed.

COOKING TECHNOLOGY

Home pickle

Pickles are prepared in vegetarian (on water) and in broths: bone, meat and bone, fish, poultry. We serve pickle with meat, poultry offal, kidneys, fish. For cucumbers with rough skin and large seeds, the skin is pre-cleaned and the seeds are removed, cut into strips or diamonds and allowed to simmer (boiled in a small amount of broth or water) for 15 minutes. The steamed cucumbers are added to the soup after boiling the potatoes, otherwise the potatoes acquire an unpleasant taste and do not boil well. Cheesecakes with cottage cheese can be served with pickles on meat broths, and pies on fish ones. Pickles are served with sour cream (except for pickles with fish products), sprinkled with parsley or dill.

hot food pickle soup

Heat treatment

Heat treatment of food is the main cooking process. During heat treatment, the food substances included in the product undergo profound changes, as a result of which the product acquires better taste, a softer consistency and an appetizing appearance(or, if the heat treatment is carried out incorrectly, the product may be hopelessly spoiled altogether)

Cooking is the heating of food in a liquid or saturated steam atmosphere. Cooking is one of the main methods of culinary processing, and boiled dishes undoubtedly dominate in any national cuisine, especially in medical nutrition.

Pulling is a more rational type of cooking, which allows you to preserve the nutrients of the product as much as possible. In this case, the product is about 1/3 of its volume immersed in boiling water, and 2/3 is cooked with steam with the lid tightly closed. Juicy fruits are allowed to simmer without adding liquid, in their own juice, released when they are heated. It is the priming, and not boiling in the main way, that it is advisable to use in the preparation of vegetable side dishes.

Registration and vacation

Homemade pickle - serving temperature 75 degrees can be served with sour cream. in a deep plate with a dish cover. sprinkle with fresh herbs. the consistency of vegetables is soft but not boiled. the smell of sautéed vegetables, the taste is sour

quality requirement

Soups are prepared vegetarian and broths (bone, meat and bone, fish, poultry), as well as mushroom, fruit broths, milk, kvass, lactic acid products (kefir, yogurt).

According to the serving temperature, food is cooked hot and cold. Hot dishes include cabbage soup, borscht, cream soups, dairy soups, pickles, saltwort, soups with legumes, cereals, pasta. Their serving temperature must be at least 75 ° C. Cold dishes - okroshka, cold borscht, green cabbage soup, botvinia, beetroot. Their serving temperature is 7-14 ° C. Only sweet soups (fresh and dried fruit) can be served hot or cold. To check the temperature, a thermometer in a metal frame should be immersed in the soup kettle to a depth of 10 cm and held there for 2-3 minutes.

Before you start marrying soups, check out the technological maps for all the dishes prepared today. The presence of technological maps at the enterprise is required. They indicate the rate at which products are put into the dish and the technology of its preparation. The norms for dispensing one portion of soup can be 500, 400, 300, 250 g, which is indicated in the menu. Meat products and sour cream can be served with soups.

WORKPLACE ORGANIZATION

Hot shop:

Hot shops are organized at enterprises performing a full production cycle. The hot shop is the most critical part of the production. In this workshop, the technological process of food preparation is completed: heat treatment products and semi-finished products, cooking broth, cooking soups, sauces, side dishes, second courses, as well as heat treatment of products for cold and sweet dishes, hot drinks are prepared.

The hot shop should be located on the same floor with the blank shops and have a convenient relationship with the production manager's premises, with the cold shop, and the trading floor. Kitchen and tableware washing facilities should be located near the hot shop. The temperature in the workshop, according to the requirements of labor organization, should not exceed 230 C, therefore, supply and exhaust ventilation should be more powerful (air speed 1-2 m / s); relative humidity 60-70%.

The mode of operation of the hot shop depends on the mode of operation of the enterprise (trading floor) and the forms of the release of finished products. To successfully cope with the production program, workers in the hot shop must start work no later than 2 hours before the opening of the sales area. The hot shop should be equipped with modern equipment: heating, refrigeration, mechanical and non-mechanical: stoves, ovens, cooking kettles, electric pans, electric fryers, refrigerators, as well as production tables and racks.

The equipment for the hot shop is selected according to the norms for equipping public catering establishments with trade, technological and refrigeration equipment in accordance with the type and number of seats in the enterprise, its mode of operation, the maximum load of the trading floor during peak hours, as well as the forms of service. In the hot shop, for the convenience of organizing the processes of preparing hot dishes, it is advisable to use modulated sectional equipment, which makes it possible to organize several technological lines for preparing broths and first courses; second courses; side dishes and sauces. The hot shop is subdivided into two specialized departments - soup and sauce. In the soup section, the preparation of broths and first courses is carried out, in the sauce preparation of second courses, side dishes, sauces, hot drinks.

Soup department. The technological process of preparing the first courses consists of two stages: the preparation of the broth and the preparation of soups. In addition to stationary cooking boilers, the soup preparation workstation includes a line of heating equipment and a line of non-mechanical equipment. The distance between the lines should be 1.5m.

The line of heating equipment consists of electric (gas) stoves, electric frying pans. The stove is used for cooking first courses in small batches in boilers, stewing, sautéing vegetables, etc. The electric frying pan is used for sautéing vegetables. Section-inserts for heating equipment are used as additional elements in the lines of modulated sectional equipment, creating additional convenience for the work of the cook.

The lines of non-mechanical equipment include modulated sectional tables and a mobile bath for washing side dishes to clear broths... At the workplace of the cook preparing the first courses, the following are used: a table with a built-in bathtub, a table for small mechanization, a table with a refrigerated slide and a cabinet for storing food supplies.

Sauce department. The sauce section is intended for the preparation of second courses, side dishes and sauces. To carry out various processes of thermal and mechanical processing of products, workplaces are equipped with appropriate equipment and a variety of utensils, tools, inventory. Thermal and mechanical equipment is selected in accordance with the standards for equipping public catering establishments. The main equipment of the sauce department are cookers, ovens, electric pans, deep fryers, as well as cooking pots, a universal drive. Acceleration of cooking food can be achieved by using microwave devices. In microwave devices, semi-finished products are heated throughout the entire volume of the product due to the properties of electromagnetic waves to penetrate into the product to a considerable depth.

The equipment for the sauce department can be grouped into two or three processing lines. The first line is designed for heat treatment and cooking of semi-finished products from meat, fish, vegetables, as well as for preparing side dishes and sauces in cookware. The line consists of modulated sectional equipment and includes a oven, stoves, electric pans, deep fryers. In restaurants, this line is also equipped with bain-marie intended for short-term storage of food in a hot state. The second line is designed to perform auxiliary operations and includes modulated sectional tables: a table with a built-in washing bath, a table for installing small-scale mechanization equipment, a table with a cooled slide and a cabinet. Meat, fish, vegetable semi-finished products are prepared for heat treatment on production tables. A production table with a refrigerated slide and a cupboard is used in restaurants for portioning and serving dishes. The third line is organized in large hot shops, where stationary cooking kettles are used for cooking side dishes.

Selection of equipment (inventory, tools)

Vegetable workshop: a bath for washing vegetables, marked boards (O. S - raw vegetables), marked knives, a work table, a vegetable cleaning machine.

Meat shop: freezer, refrigerator, washing baths, work tables, shelves, meat grinder, refrigerated cabinets, freezers, marked knives (M.S. - raw meat) and boards,

Safety engineering

As in any organization, in catering establishments, it is very important to observe safety precautions. Before starting work:

1. An employee must wear special clothing and comfortable shoes. Put your hair under the headdress, fasten the sleeves at the wrist. Rubber shoes are not recommended.

2. Passages must be clear and the workplace clean.

3. It is necessary to inspect the inventory for breakages and cracks.

4. Be sure to check the equipment grounding and serviceability.

5. In the event of a breakdown in equipment, you must call a specialist. Do not repair itself under any circumstances.

In progress:

1. Do not use equipment on which the operating rules are not familiar.

2. Do not leave working equipment unattended.

3. Machines that are not in use should not work.

4. The frying surface must be free of cracks.

5. Take hot dishes with a dry cloth.

6. When using gas stoves, check that there is no smell of gas.

7. If you smell gas, call the gas service immediately.

8. Place hot pots and pans on a flat, stable surface.

9. Before handling large or hot containers, check that nothing is obstructing the passage.

Well, an inalienable factor is the use of high-quality water, which can be used only after passing it through water filters. Since this makes the water safe for your visitors, and since it is included in all dishes, it is a fundamental indicator of quality.

CONCLUSION

In the course work done, the dish rassolnik was considered, its technology system production, calculation of food and energy value. The complete characterization of the dish was studied. Calculations were made of the portioned serving of the dish, with the help of which a much larger number of portions can be calculated in the future, in order to correctly select the right amount of raw materials without unnecessary costs.

The microbiological indicators and the complete design of the dish according to the standards, as required in public catering places, where such a dish is very common and is in great demand among consumers, have also been studied.

BIBLIOGRAPHY

Educational literature:

1. Androsov V.P., Pyzhova T.V., Ovchinnikova L.V. "Industrial training of the profession" Cook "/ Part3. Cooking cold meals and snacks "/ Study guide. - M .: "Academy", 2007, -128s.

2. Anfimova N.A. "Cooking". / Textbook. manual for the beginning. prof. Education - M .: "Academy" -2011, - 328s.

3. Dubrovskaya N.I. “Cooking. Laboratory workshop ". - M .: "Academy" -2011, - 240s.

4. Zolin V.P. " Technological equipment public catering enterprises ". / Textbook for primary vocational education - M .: "Academy" - 2010, - 285s.

5. Kachurina T.A. "Cooking: workbook". - M .: "Academy" - 2008

6. Skakun V.A. "Organization and methodology of vocational training" / Textbook. - M .: "Forum-Infra-M", 2009, - 336s.

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Technological process and scheme for the preparation of pickle. Cooking pickle pickle Pickle home cooking flow chart

Step 1: prepare the bone-in beef.

Step 2: prepare the onion for the broth.

Step 3: prepare the beef broth.

Step 4: prepare the pearl barley.

Step 5: prepare the onion for the soup.

Step 6: prepare the carrots.

Step 7: prepare pickles.

Step 8: prepare the potatoes.

Step 9: prepare the dill for dressing.

Step 10: prepare the garlic for dressing.

Step 11: prepare the pickle dressing.

Step 12: prepare homemade pickle.

Step 13: serve homemade pickle.

Iv. Technological maps of the preparation of menu dishes from raw materials and semi-finished products

Aesculapius, the renowned physician of antiquity, had all-powerful assistants: daughter Hygiena and cook Kulina, who delighted the days of his life with incomparable cuisine. Rumor at

"Technology of public catering products"

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Selection of equipment (inventory, tools)

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