Presentation "technology for preparing pickles." Course work: Technology for preparing pickle sauce. Technological diagram for preparing homemade pickle sauce.

01/21/2014

LESSON PLANNo.

GROUP No.

SPECIALTY: “Pastry Chef”

TOPIC3.15: Preparation and release of pickles: “ordinary”,

“Leningrad”, “homemade”. Quality requirements.

GOALS:

Educational: To develop practical skills in students

organization of workplaces in the hot soup department

workshops Study the execution sequence

technological operations when preparing soups.

Developmental: Contribute to the formation of technological and

educational thinking: learn to work with

regulatory and technological documentation,

determination of taste qualities, presentation of dishes,

compliance with filing rules, storage conditions and deadlines

implementation.

Educational: Promote the formation of independence,

economical use of raw materials, electricity,

treat the equipment with care and follow the rules

t/b, to cultivate in students a culture of behavior for

Material and technical equipment:

Equipment: electric stove PESM-4ShB, oven

ShZhESM-2K, electric frying pan SESM-0.5D1,

production tables.

Equipment, tools, dishes: pots, frying pan, chef's knives

threes and cutting boards marked “MV”, “OS”

“Greens”, trays, baking sheets, slotted spoon, colander, mortar, sieve,

pouring and tablespoons, soup bowls

Raw materials: broths, beets, peppers, salt, onions, carrots, potatoes, roots, tomato puree, pickles, cereals, sour cream.

Didactic equipment: technological cards, diagrams,

instruction cards, collection recipes, presentations, videos.

Progress of the lesson:

I. Introductory briefing

1. Organizational part _______ min.

(brigadier report on readiness)

1.1 checking absenteeism

1.2 appearance check

1.3 briefing on t/b.

2. Preparation for work at the main stage _______min.

2.1. Communicating the topic and purpose of the lesson

2.2.testing knowledge about theoretical knowledge:

Food preparation
Types of broths (bone, meat and bone, fish, with offal, poultry, mushroom broth)
Types of pickles. (Leningrad, home, Moscow)
Technological process for preparing pickles.
Submission rules

Homemade rassolnik

For the recipe you will need:

cabbage - 1/5 small head

potatoes - 2-3 tubers

carrots - 1 pc.

parsley - 30 g

celery - 10 g

onion - 1 pc.

leek - 20 g

pickled cucumbers - 2 pcs.

table margarine - 1 tbsp.

sour cream - 1 tbsp.

greens - to taste

Homemade rassolnik can be prepared in meat broth with beef, pork, lamb, as well as in fish broth or water.

Chop the cabbage, finely chop the roots and onions and sauté in fat. Peel the cucumbers and cut into slices, potatoes into slices or cubes. Place cabbage in boiling broth or water, bring to a boil, then add sautéed roots, potatoes, cucumbers and continue cooking for another 20-25 minutes. 5-10 minutes before the end of cooking, add salt and season the soup with boiled, strained cucumber brine.

Serve with sour cream and herbs.

Rassolnik Leningradsky

beef on the bone - 500-600 g

pearl barley – 50 g

potatoes - 2 pcs.

carrots - 1 pc.

onions - 1 pc.

celery root - 50 g

pickled cucumbers - 100 g

bay leaf - 2 pcs.

green onions - 0.25 bunch

fresh dill - 0.25 bunch

fresh parsley - 0.25 bunch

sour cream - 100 g

1. It’s immediately worth noting that to prepare this dish, it is best to choose beef brisket on the bone so that it has cartilage. So, rinse the meat thoroughly under running water and immediately place it in a pan (in one piece). Now fill it with 1.5-2 liters of cold water and put it on fire.

2. While the water is boiling, prepare the vegetables. Wash the celery root, peel the onions and carrots. Now we cut them into fairly large pieces (it’s enough just to cut them in half, in any shape). After this, add the vegetables to the pan with the meat. Bring everything to a boil and be sure to skim off the foam.

4. As soon as the meat is ready, carefully remove it from the broth (along with the roots). We separate the meat from the cartilage and bones, and then cut it into pieces, which we put back into the soup. We simply throw away the roots. Peel the potatoes, cut them into cubes and put them in a pan.

5. Prepare the dressing. To do this, peel the onions and carrots and chop them finely. Then cut the pickles into small pieces. Now we simmer the prepared vegetables in the broth and fat that was skimmed from its surface. When the potatoes become soft, then add our vegetable dressing. Bring the soup to a boil and add two bay leaves for flavor.

6. So, boil the pickle over low heat for about another 5-8 minutes. If there is not enough acid in the soup, then add brine to taste. And it’s better to salt the pickle at the very end (perhaps the salt from the cucumbers will be quite enough).

7. Finely chop the greens and add them to the pan, cover with a lid and remove from the heat. Let the pickle brew sit a little longer. Serve the finished dish to the table with sour cream and fresh herbs.

Bon Appetit everyone!

II. Current briefing______ min.

Stage of assimilation of new knowledge

Targeted walk-throughs of students’ places:

First round: check the contents of workplaces, their organization. Pay special attention to the information ________________________________________________

Second round: pay attention to the implementation of cooking techniques.

Third walkthrough: check that the technological sequence of the work is followed correctly.

Fourth round: check the correctness of self-control. Check students' compliance with safety regulations and point out any shortcomings in their compliance.

Fifth walkthrough: accept and evaluate the work performed. Give additional assignments to the most successful students.______________

__________________________________________________________________

III. Final briefing________min.

3.1. Summarize the lesson.

3.2. Point out the mistakes made and analyze the reasons that caused them.

3.3. Report and, if necessary, comment on the student’s assessment

for work.

3.4. Reflection: What moments did you like or dislike during

studying the topic.

3.5. Give homework.

3.6. Cleaning workplaces.nbsp;

An obligatory component of pickles are pickled cucumbers, cucumber pickle and white roots. Vegetarian pickles are prepared in bone, meat and bone, fish broth, with giblets, with kidneys, in poultry broth, and in mushroom broth. Pickled cucumbers are cut into pieces, placed in a saucepan or saucepan, filled 1/3 with broth or water and simmered for 15 minutes. Potatoes are cut into cubes or slices, roots and onions into strips. To give pickles a spicy taste, use cucumber pickle, which is filtered and boiled.

Rassolnik. Place chopped potatoes into the boiling broth, bring to a boil, add parsley and celery, sautéed onions and leeks, continue cooking for 5-10 minutes, add poached cucumbers, at the end of cooking add sorrel or spinach leaves cut into pieces, salt, spices, add cucumber pickle and cook until tender. When preparing pickle without spinach or sorrel, increase the amount of cucumbers or vegetables.

When leaving, put a piece of meat, poultry or fish on a plate, pour pickle, add sour cream and herbs; You can serve wat-rushka separately, and pie with rassolnik with fish. Do not put sour cream in fish pickle.

Potatoes 320, parsley (root) 80, celery (root) 15, onions 48, leeks 53, pickled cucumbers 67, sorrel 53 or spinach 54, table margarine 20, broth or water 750.

Leningrad rassolnik. Place prepared cereal (pearl barley, rice or oatmeal) into the boiling broth, bring to a boil, add potatoes, cook until half cooked, add sautéed vegetables, then poached cucumbers, sautéed tomato puree, spices, pour in cucumber brine, add salt and cook until tender. Rassolnik can be prepared without tomato puree.

Homemade rassolnik. Place white cabbage, cut into strips, into the boiling broth, bring to a boil, add potatoes, cook until half cooked, add sautéed vegetables, after a while add poached cucumbers, spices, add cucumber brine, salt and cook until readiness.

When leaving, put meat on a plate, pour pickle, add sour cream and herbs.

Rassolnik Moscow. Rassolnik is prepared in chicken broth, with giblets and kidneys. A distinctive feature of this pickle is that it is prepared without potatoes and contains white roots (42% of the set of vegetables).

Place sauteed white roots and onions, cut into strips, poached cucumbers into the boiling broth, cook for 5-10 minutes, add spinach, sorrel or lettuce leaves cut into pieces, spices, pour in cucumber brine, add salt and cook until tender.

When leaving, pour lezon into a plate, put a piece of chicken, giblets or chopped kidneys, pour pickle, sprinkle with herbs; The cheesecake is served separately.

To prepare lezon, place raw egg yolks in a bowl with a thick bottom, stir thoroughly, gradually pour in warm boiled milk or cream and boil at a temperature of 70-75°C until thickened, then filter. Soup seasoned with lezon cannot be boiled. When preparing in bulk, the pickle is cooled to 70°C and seasoned with leison.

ROUTING

III k.

Products

Norm of products, in

Gross

Net

Potato

Pearl barley

Carrot

Parsley

Bulb onions

Leek

Pickles

Table margarine

Sour cream

Exit:

1000

Place prepared cereals and potatoes into boiling broth or water, bring to a boil, add sautéed carrots and onions. After 5-10 minutes. Add poached cucumbers. Bring to a boil and add sautéed tomato puree.

Subject: Rassolnik Leningradsky

Equipment and utensils: marked knives M.S., O.S. and board O.S., M.S., saucepan with a capacity of 2 liters, frying pan, tablespoon, bowl, ladle.

Recipe: cereal (pearl barley, rice or oatmeal) - 211 g, potatoes - 400 g, broth or water - 750 g, tomato puree - 40 g, pickles - 100 g, carrots - 25 g, onions.

Cooking technology: Place prepared cereal (pearl barley, rice or oatmeal) into a boiling broth, bring to a boil, add potatoes, cook until half cooked, add sautéed vegetables, then poached cucumbers, sautéed tomato puree, spices, pour in cucumber brine, add salt and cook until tender. Rassolnik can be prepared without tomato puree. When leaving, put meat on a plate, pour pickle, add sour cream and herbs.

Quality requirements:

Taste

Color

Consistency:

RASSOLNIK LENINGRADSKI

Scheme for preparing Leningrad pickle

Homemade rassolnik (SRB No. 196)

ROUTING

III k.

Products

Norm of products, in

Gross

Net

Fresh cabbage

Potato

Carrot

Parsley (root)

Celery (root)

Bulb onions

Leek

Pickles

Table margarine

Broth or water

Exit:

1000

Place shredded cabbage in boiling broth or water, bring to a boil, add potatoes cut into cubes, and after 5-7 minutes. sautéed vegetables and poached cucumbers. In 5-10 minutes. Add spices and salt until done.

INSTRUCTIONAL AND TECHNOLOGICAL CARD

Subject: Homemade rassolnik.

Equipment and utensils: saucepans with a capacity of 2 liters, a cast iron frying pan, an OS cutting board, a chef's knife, a wooden spatula, 2 dinner plates, a spoon.

Recipe: fresh cabbage – 80 g, potatoes – 180 g, carrots – 40 g, parsley (root) – 60 g, onions – 40 g, pickled cucumbers – 60 g, table margarine – 20 g, broth or water - 750 g. Yield: 1000 g.

Cooking technology: Place shredded cabbage into the boiling broth, bring to a boil, add chopped potatoes, after 5 minutes. sautéed vegetables (carrots, onions, white roots) and poached cucumbers. In 5-10 minutes. Add spices until done. Served with sour cream and herbs.

Sequence of work:

Cut the cabbage into strips, potatoes into cubes (fill the potatoes with cold water so as not to darken), carrots, parsley root and onion into strips.

Peel the cucumbers, cut them in half lengthwise, remove the seeds, cut crosswise into strips or diamonds. Place in a 0.2 liter saucepan, add a little broth (1/3 of the height of the product) and let go.

Place a saucepan with water or broth and a cast iron pan on the fire. frying pan

Place and melt margarine in a heated frying pan and sauté on it. vegetables.

Place shredded cabbage into the boiling broth, bring to a boil, add potatoes. After boiling for 5 minutes, add sautéed vegetables, after another 5 minutes add stewed cucumbers, peppers, bay leaves. Bring to taste by adding salt and cook for 10-15 min.

Strain the cucumber brine, boil and at the end of cooking, pour into the pickle, remove from heat and let will brew.

Before serving, put a piece of pre-boiled meat on a plate, pour in a portion of soup, add sour cream and sprinkle with parsley, dill.

Quality requirements:

Taste cucumber pickle - spicy, moderately salty.

Color : There should be sparkles of orange fat on the surface. The broth is colorless or slightly cloudy.

Consistency: soft, cucumbers – slightly crunchy, vegetables not overcooked.

HOMEMADE RASSOLNIK

Homemade pickle recipe recipe

Rassolnik Moscow (SRB No. 198)

ROUTING

III k.

Products

Norm of products, in

Gross

Net

Parsley (root)

Parsnip (root)

Celery (root)

Bulb onions

Leek

Sorrel

Spinach or salad

Pickles

Butter

Cream or milk

Eggs

½ pcs.

Broth or water

Exit:

1000

Rassolnik is prepared with chicken or poultry by-products, or beef kidneys. Place sautéed carrots and onions, cut into strips, and poached cucumbers into boiling broth or water and cook for 5-10 minutes. Then add chopped spinach, sorrel or lettuce leaves, spices, salt and cook until tender. Leison is prepared from milk or cream and eggs.

When releasing, portions of boiled chicken or offal from it, or chopped beef kidneys are placed in the pickle, and an egg-milk mixture is added. Serve separately two cheesecakes with cottage cheese (order No. 1032). When preparing pickle in bulk, it can be seasoned with leison before serving. Rassolnik can be prepared without sorrel and spinach.

INSTRUCTIONAL AND TECHNOLOGICAL CARD

Subject: Rassolnik Moscow

Equipment and utensils: 2 liter pots, cauldrons, knives, boards, frying pans for sautéing. Recipe: parsley – 90 g, leek – 40 g, spinach – 40 g, pickled cucumbers – 60 g, milk – 150 g, broth – 700 g. Yield: 1000 g.

Cooking technology: Rassolnik is prepared with chicken or poultry by-products, or beef kidneys. Place sautéed carrots and onions, cut into strips, and poached cucumbers into boiling broth or water and cook for 5-10 minutes. Then add chopped spinach leaves, spices, salt and cook until tender. Leison is prepared from milk or cream.

Sequence of work:

Chicken being cooked processing.

Sauteed carrots are placed in boiling chicken broth with giblets and kidneys, onion cut into strips.

Cucumbers are peeled, cut and let in.

Add poached cucumbers and cook for 5-10 minutes, then cut the spinach leaves into pieces.

Add spices, salt and cook until readiness.

Prepared from milk and eggs with added salt lison.

Dispense in a plate of 250 g or 500 g at t=75 0 C.

Quality requirements:

Taste cucumber pickle - spicy, moderately salty.

Color : There should be sparkles of orange fat on the surface. The broth is colorless or slightly cloudy.

Consistency: soft, cucumbers – slightly crunchy, vegetables not overcooked.

RASSOLNIK MOSCOW

recipe for preparing Moscow rassolnik

Ministry of Education and Science of the Republic of Kazakhstan

Pavlodar State University named after. S. Toraigyrova

Faculty of Agro-Technology

Department of Biotechnology

COURSE WORK

C possession

Introduction

1 General characteristics of pickles

2 Technological process and scheme for preparing pickle

3 Calculation of the nutritional and energy value of Leningrad pickle

4 Technical and technological map for the dish “Rassolnik Leningradskiy”

Conclusion

Introduction

The technological process for the production of culinary products consists of a number of stages and operations, including the reception and storage of raw materials, as well as the production of finished dishes and products and their sale. Students perform all operations of the technological process in practice.

All technological processes are considered in conjunction with the physical and chemical changes that occur in products during their primary and thermal processing.

This presentation of the material provides future specialists with methods and techniques for controlling technological processes in order to optimize them and obtain products with specified properties. The course material is presented on the basis of the knowledge acquired by students while studying general education and a number of related general technical and special disciplines.

The quality of finished food largely depends on the quality of raw materials. Therefore, food preparation technology is closely related to food merchandising. The study of this discipline is necessary not only for assessing the (nutritional) quality of raw materials and its proper storage, but also for choosing the optimal methods and modes of processing products, assessing the nutritional value of ready-made dishes. No less important for a cook is knowledge of the basics of nutritional physiology. Most products undergo culinary processing, and the absorption of nutrients depends on how correctly it is carried out.

Of particular importance is knowledge of the theory of rational nutrition in the context of the transition to the holidays of complex breakfasts, lunches and dinners, the menu of which should provide not only the energy value of the diet, but also its quantitative composition in terms of the content of proteins, fats, carbohydrates, the desired ratio of sugars, starch, fiber, minerals, vitamins and other food components.

Food products and ready-made culinary products, if processed incorrectly or outside of their shelf life, can serve as a medium for the development of microorganisms, and therefore it is necessary to strictly observe established sanitary rules when preparing, storing and selling ready-made food.

During the culinary processing of products, complex physical and chemical processes occur in them, without knowledge of which it is impossible to choose rational processing modes, reduce the loss of nutrients, aromatic substances, and improve the quality of food. Catering establishments are equipped with mechanical, refrigeration and heating equipment with gas, electric and steam heating. It is impossible to achieve high labor productivity and improve the service culture without knowledge of the basics of organizing public catering.

Soups are the face of Russian cuisine, there are a lot of them, and they are one of the oldest types 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 Rus', what we now call soup was called soup, bread soup, fish soup, yushka, some soups had proper names - cabbage soup, botvinya and others.

Even now we do not call borscht, cabbage soup, or okroshka soup, but use their proper names for this.

The fundamental difference between Russian soups and European ones is that European ones have a uniform puree-like consistency, while Russian ones consist of a liquid part and a thick part.

This applies to cold and hot soups.

It is difficult to list all the products that are used to make soups in Russia: without exception, these are all vegetables, meat products, fish, potatoes, mushrooms, noodles, cereals, legumes and much more.

The liquid component of Russian soups consists of broths from meat, poultry or fish, vegetable or mushroom decoctions, yogurt, and kvass.

Cold soups include okroshka, kholodniki, botvinya; they are consumed in the hot season.

The range of hot soups in Russian cuisine is much wider, which is quite natural in our harsh climate.

These include cabbage soup, borscht, ukha, rassolniki, solyanka, various milk and cereal soups, and behind each of these names there is a whole range of related dishes.

Various soups were cooked on fasting and modest days: on fasting days, accordingly, soups were prepared on a vegetable, mushroom and fish basis, which were seasoned with lean (linseed, hemp or sunflower oil), and on modest days, the basis of soups was meat broths, and soup was used as a dressing could be flavored with milk or sour cream.

1 General characteristics of pickles

If we talk about the dishes that are most common and beloved by our people, then borscht can be put in first place, cabbage soup in second, and rassolniki will certainly take third place in this symbolic popularity ranking.

This dish has also been known to us for a long time, only before it was called “kalya”. It was prepared with caviar, chicken, and 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 component of rassolniks. Pickles are prepared vegetarian, using broths: bone broth, meat and bone broth, fish broth, poultry broth, and mushroom broth. Sent with offal, kidneys and other meat products. Pickled cucumbers are cut into strips or diamonds. For cucumbers with rough skin and large seeds, first clean the skin and remove the seeds. In this case, the norm for laying cucumbers by gross weight increases. Prepared cucumbers are simmered in a small amount of broth or water for 15 minutes. Potatoes are cut into cubes or slices. Carrots and onions are sautéed.

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

In order for pickles to have a delicate, slightly sour and slightly salty taste, it is necessary to maintain a balance between the salty part (cucumbers) and neutral absorbents (cereals, potatoes, root vegetables - 100-120 g per 1.5 liters of soup). Pure brine is added to pickle pots rarely and in small doses - if the cucumbers are not salted enough. Before pouring the brine into the broth, it must be boiled.

The taste of rassolnik largely depends on the quality of pickles and brine, so you need to pay special attention to this product.

Pickled cucumbers should be used with a pleasant crispy and dense pulp that has a salty-sour taste and aroma with a hint of spice. The brine should also have a pleasant aroma.

To prepare pickles, root vegetables are cut into strips, and onions are chopped and sautéed separately, in a sealed container, over low heat, stirring occasionally. If white roots are added raw to the broth, the taste of the pickle deteriorates, and the roots themselves become watery and less tasty. In addition, some varieties of roots darken and give the pickle an unpleasant taste and color. Potatoes should be cut into small cubes.

The kidneys must be prepared especially carefully. They smell unpleasant and transfer their smell to everything they come into contact with. But this does not mean that their use should be abandoned. You have to take the trouble to cook them correctly. Having separated the urea, external blood vessels, film and fat, each kidney must be cut lengthwise, rinsed well, filled with cold water (in a ratio of 1:4) and soaked for 5-8 hours (it is advisable to change the water every 2-3 hours). Then drain the water, add fresh water (3 liters of water per 1 kg of kidneys), bring to a boil, drain again, pour cold water over the kidneys again and only then cook them until tender. If after this an unpleasant odor remains, you should change the water again and bring to a boil. Boiled kidneys must be washed with cold water and stored in a container, covered with a damp cloth.

Depending on the products used, the following types of pickles are distinguished: regular, homemade Moscow, Leningrad, etc.

In addition to cucumbers, the pickle contains: potatoes, parsley, celery, onions, leeks, spinach or sorrel leaves, cut into 2-3 parts. Potatoes, sautéed roots, onions are placed in the boiling broth, and after 5-6 minutes - stewed cucumbers. 5-10 minutes before the end of cooking, lower the spinach. Rassolnik can be prepared without sorrel and spinach.

Homemade rassolnik. Prepared with meat, fish products or mushrooms. In addition to cucumbers, homemade pickle includes: potatoes, parsley, celery, onions, leeks, spinach or sorrel leaves, cut into 2-3 parts, fresh cabbage and carrots. The cabbage is chopped and placed in boiling broth, boiled, then potatoes, sautéed vegetables, and poached cucumbers are added. 5-10 minutes before the end of cooking, lower the spinach, add spices and salt. Rassolnik can be prepared without sorrel and spinach.

Leningrad rassolnik. This pickle is prepared in meat broth with various meat products, in fish broth - with fish, as well as with fresh or dried porcini mushrooms.

Peel the cucumbers, cut them lengthwise, remove the seeds, and then cut them crosswise into large strips.

Place steamed pearl barley into the boiling broth and cook for 40-50 minutes. 15-20 minutes before the end of cooking, add sautéed roots, potatoes, a bunch of herbs, and then cucumbers, bay leaves, and peppers. At the end of cooking, season the pickle with boiled, strained cucumber brine.

Serve with sour cream and herbs. You can not boil pearl barley for pickle, but sauté it in oil. At the same time, the taste of the pickle will improve significantly.

Rassolnik Moscow. Kidneys require preliminary preparation. To do this, they must first be cleaned of fat, ureters and films, and soaked in cold water for 5-6 hours. Then you can boil them. Pour cold water over the kidneys and cook for 5-10 minutes. After this, drain the water, rinse the kidneys with cold water, add water again and cook until tender. Although some manuals advise preparing rassolnik using kidney broth, it is recommended to use regular meat and bone broth as a liquid base for preparing rassolnik.

Take pearl barley, sort through, rinse well, pour into a saucepan, pour boiling water or broth (3 liters per 1 kg of barley), close the lid, place on the side of the stove and steam the barley for 40-60 minutes. Cut the potatoes into cubes, the roots into large strips, and chop the onion. Saute the roots and onions in fat.

Place sautéed vegetables, cucumbers, and spices into boiling meat broth; Cook all this for 15-20 minutes. 5-8 minutes before the end of cooking, add spinach, sorrel, salt and (if the pickle is not spicy enough) cucumber pickle (to taste), which must first be boiled and strained.

Moscow rassolnik is usually seasoned with a boiled mixture of yolks and milk (or cream). When serving, place the chopped kidneys on a plate, add a dressing of eggs and milk, pour in the pickle and sprinkle it with herbs. You can serve cheesecakes with cottage cheese separately.

You can also prepare rassolnik with veal, lamb, chicken, chickens.

Fish pickle. Cut the head of sturgeon fish into 2-4 parts, rinse well and cook for 60-70 minutes. Then separate the pulp from the cartilage, removing the shell plates, and cook the cartilage separately until cooked. Cut the small fish into fillets with skin and rib bones, cut into pieces, and cook separately until tender.

Sort the sorrel and spinach leaves (or lettuce replacing them) and cut into pieces. Peel the cucumbers, cut them lengthwise, remove the seeds, and then cut them crosswise into large strips. Gherkins and small pickled cucumbers with thin skin and small seeds can be placed in the pickle pot unpeeled, but only chopped.

Place sautéed vegetables, cucumbers, and spices into boiling fish broth; Cook all this for 15-20 minutes. 5-8 minutes before the end of cooking, add spinach, sorrel, and salt to the pickle.

When serving, place the heated fish pulp and head cartilage, sour cream and herbs on a plate. It is not necessary to serve sour cream with fish pickles.

All rassolniks are served with sour cream and, when served, sprinkled with finely chopped parsley or dill.

Cheesecakes with cottage cheese are served separately with meat pickles, and pies are served with fish pickles.

The procedure for placing food in a pickle pot is as follows: add potatoes, sautéed roots, onions to the boiling broth, and after 5-6 minutes, stewed cucumbers.

If the taste of the pickle is not sharp enough, 5-10 minutes before the end of cooking, you can add cucumber pickle, previously strained and boiled.

Cheesecakes with cottage cheese can be served with pickles made with meat broth (rec. No. 1098), and pies with fish broth (rec. No. 1100).

Rassolniki (except for rassolniki with fish products) are served with sour cream. When leaving, pickles are sprinkled with parsley or dill.

The dressing for pickle, canned or quickly frozen, is a mixture of fresh vegetables (carrots, onions, white root) cut into strips and sautéed in pork fat with the addition of chopped pickles and cucumber brine.

When using a pickle dressing, the products included in it are excluded from the recipe.

To prepare pickle from a semi-finished product, put chopped fresh cabbage and potatoes into boiling broth or water and cook them until half cooked, then add the pickle dressing, bring to a boil and cook for another 10-15 minutes at a low boil. Quick-frozen rassolnik dressing is prepared and used like quick-frozen borscht dressing.

Strained cucumber brine brought to a boil can be added to the pickle (30-40 g per 1000 g of soup).

Salt and spices are consumed in the amount of 50% of the recipes provided in the Collection for preparing pickles from raw materials.

2 Technological process and scheme for preparing pickle

Place shredded cabbage in boiling broth or water, bring to a boil, add potatoes cut into cubes, and after 5-7 minutes sautéed vegetables and poached cucumbers. 5-10 minutes before readiness, add spices and salt.

3 Calculation of the nutritional and energy value of Leningrad pickle

To calculate the nutritional and energy value of Leningradsky rassolnik, we used the average data on the content of basic nutrients in food products from the collection of chemical composition of products, as well as the name of the raw materials and the rate of adding to the dish from the collection of dish recipes.

Since the dish undergoes heat treatment, the amount of loss of essential nutrients affects: proteins - 6%, fats - 5%, carbohydrates - 12%, energy value - 3%

The amount of loss of basic nutrients of products during thermal cooking, given in accordance with the collection of recipes for dishes and culinary products, is:

Table 2 - Calculation of the nutritional and energy value of Leningrad pickle

Product Name

Net weight per 1 serving, grams

In 100 gr. product, gram

Chemical composition of the dish, grams

Potato

Parsley (root)

Bulb onions

Table margarine

Pickles

Total including heat. arr.

4 Technical and technological map for the dish “Rassolnik Leningradskiy”

1 area of use

1.1. This technical and technological map applies to the Leningradsky rassolnik dish produced by the restaurant and its branches.

2. List of raw materials

2.1. To prepare Leningradsky rassolnik, the following raw materials are used:

Pearl barley – GOST 5784-60

margarine – GOST 240

fresh food potatoes – GOST 26545

fresh table carrots – GOST 26767

fresh onions – GOST 27166

Sour cream – GOST R 52092-2003

Pickled cucumbers – GOST 7180-73

or products of foreign companies that have certificates and quality certificates of the Republic of Kazakhstan.

2.2. The raw materials used to prepare the Leningradsky Rassolnik dish must comply with the requirements of regulatory documentation and have certificates and quality certificates.

3. Recipe

3.1. Recipe for the dish “Rassolnik Leningradskiy”

4. Technological process

4.1. Preparation of raw materials for the production of the Leningrad Rassolnik dish is carried out in accordance with the “Collection of recipes for dishes and culinary products for public catering establishments” (1996).

Sort the pearl barley, rinse well, pour into a saucepan, pour boiling water (3 liters per 1 kg of cereal), close the lid, place on the side of the stove and steam the cereal for 40-60 minutes. Cut potatoes, carrots into cubes, roots into large strips, chop onion. Saute the roots and onions in fat.

Peel the cucumbers, cut them lengthwise, remove the seeds, and then cut them crosswise into large strips. Gherkins and small pickled cucumbers with thin skin and small seeds can be placed in the pickle pot unpeeled, but only chopped.

15-20 minutes before the end of cooking, add sautéed roots, potatoes, carrots, a bunch of herbs, and then cucumbers, bay leaves, and peppers. At the end of cooking, season the pickle with boiled, strained cucumber brine.

5. Registration, submission, sale and storage

5.1. The dish “Rassolnik Leningradsky” should be served in a plate with a deep bottom. Serve with sour cream and herbs.

5.2. The temperature for serving the dish must be at least 65°C.

5.3. The shelf life of the Leningrad Rassolnik dish when stored on a food warmer or hot plate is no more than 3 hours from the end of the technological process.

6. Quality indicators in safety

6.1. Organoleptic characteristics of the dish:

Appearance - two pieces of chicken per serving; the vegetables retained their cut shape and were mixed evenly.

Consistency - soft, juicy.

Color - yellow with an orange tint.

Taste - moderately salty with a taste of fried mushrooms.

The smell is of stewed chicken with vegetables and fried mushrooms.

6.2. Physical and chemical indicators:

Mass fraction of dry substances, % (not less) - 20.7

Mass fraction of fat, % (not less) – 7.11

Mass fraction of salt, % (no more) - 0.7

6.3. Microbiological indicators:

The number of mesophilic aerobic and facultative anaerobic microorganisms, CFU in 1 g of product, no more than - 1.1

Bacteria of the coli group are not allowed in the product mass, g - 0.01

Caugulase-positive staphylococci, not allowed in the product mass, g - 1.0

Proteus, not allowed in the product mass, g - 0.1

Pathogenic microorganisms, including salmonella, are not allowed in the product mass, g – 25 g

Nutritional and energy value

Responsible developer Nurgazinov A.

Conclusion

In the course work done, the Leningradsky rassolnik dish, its technological production scheme, calculation of nutritional and energy value were considered. The full characteristics of the dish were studied. Calculations were made for portion serving of the dish, with the help of which in the future it is possible to calculate a much larger number of servings in order to correctly select the required amount of raw materials without extra costs.

For this type of soup, a dressing was selected with which the dish can be served, for better absorption and adding an improving taste effect.

Microbiological indicators and the complete preparation of the dish according to the standards as required in public catering establishments, where such a dish is very common and is in great demand among consumers, were also studied.

Ministry of Education and Science of the Republic of Kazakhstan

Pavlodar State University named after. S. Toraigyrova

Faculty of Agro-Technology

Department of Biotechnology

COURSE WORK

C possession

Introduction

1 General characteristics of pickles

2 Technological process and scheme for preparing pickle

3 Calculation of the nutritional and energy value of Leningrad pickle

4 Technical and technological map for the dish “Rassolnik Leningradskiy”

Conclusion

Introduction

All technological processes are considered in conjunction with the physical and chemical changes that occur in products during their primary and thermal processing.

Soups are the face of Russian cuisine, there are a lot of them, and they are one of the oldest types 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 Rus', what we now call soup was called soup, bread soup, fish soup, yushka, some soups had proper names - cabbage soup, botvinya and others.

Even now we do not call borscht, cabbage soup, or okroshka soup, but use their proper names for this.

The fundamental difference between Russian soups and European ones is that European ones have a uniform puree-like consistency, while Russian ones consist of a liquid part and a thick part.

This applies to cold and hot soups.

The liquid component of Russian soups consists of broths from meat, poultry or fish, vegetable or mushroom decoctions, yogurt, and kvass.

Cold soups include okroshka, kholodniki, botvinya; they are consumed in the hot season.

The range of hot soups in Russian cuisine is much wider, which is quite natural in our harsh climate.

These include cabbage soup, borscht, ukha, rassolniki, solyanka, various milk and cereal soups, and behind each of these names there is a whole range of related dishes.

1 General characteristics of pickles

The taste of rassolnik largely depends on the quality of pickles and brine, so you need to pay special attention to this product.

Pickled cucumbers should be used with a pleasant crispy and dense pulp that has a salty-sour taste and aroma with a hint of spice. The brine should also have a pleasant aroma.

Depending on the products used, the following types of pickles are distinguished: regular, homemade Moscow, Leningrad, etc.