Transparent soups and garnishes for them. Technological scheme of beef meat processing

Clear soups consist of clear broths (consommé) and side dishes that are cooked separately.

Broths for clear soups are obtained as a result of clarification and saturation of broths from bones, fish, poultry, and game with extractive substances. Various types of lighting are used guys from:

Fat-free cutlet meat;

Bones of a bird or game;

egg white;

Fish caviar and lightly whipped proteins;

Grated carrots and proteins.

Preparation of clear broths. Clear or clarified broths are obtained from ordinary broths cooked in the manner described above. For clarification, a solution of proteins is introduced into the finished broth (an extract from raw meat, bones, egg whites). To distribute them evenly throughout the volume, the broth is stirred and then heated. When heated, the proteins denature and coagulate to form flakes that capture particles suspended in the broth, resulting in a clarification.

Meat broth. To make it, boil the broth from beef bones. In this case, vertebral bones with the spinal cord in them should not be used, since the composition of its lipid part includes cholesterol, lecithins, cephalins, cerebrosides and sphygomyelins, the presence of which adversely affects the subsequent clarification of the broths.

To clarify the broth, a so-called guy is made. To do this, defatted cutlet meat is passed through a meat grinder, poured with cold water at a liquid ratio of 1: 1 or 1: 1.5, table salt is added and infused in the cold for 1-2 hours. During this time, water and salt-soluble proteins. Before the end of the infusion, egg whites are introduced into the guy and mixed.

In addition to the traditional method of clarification of broths, it is recommended to clarify them with a pull prepared from a mixture of carrots with egg whites. For clarification, 1000 g of broth make a mixture of peeled grated carrots (100 g net) and whipped proteins (1 ½ eggs), which is thoroughly mixed.

To give a transparent meat broth a brown tint, carrots, onions and white roots are roasted without fat until a dark brown color appears.

After boiling, the broth is cooled to 50-60°C, then the guy is diluted in a small amount, poured in parts into the boiler with the rest of the broth and gently stirred. Roasted vegetables are also introduced there. The broth with the draw is gently heated and boiled at a low boil until the draw settles to the bottom. At the same time, the broth is not only clarified, but also enriched with soluble substances (extractive, glutin) that have passed into it from the draw. Fat is removed from the prepared meat broth, salted to taste and carefully filtered. Clear meat broth should have a brown tint and a pleasant aroma.

Bone broth can be used to make 6 eagle, adding chopped bones of game or smoked pork, as well as chopped beets with vinegar to the guy.

Fish broth (ear). It is cooked from gutted fish trifles with scales or fish food waste, adding raw onions and parsley (root) to them.

The broth is clarified with egg whites mixed with five times the amount of cold broth and salt. For clarification, you can use a guy from caviar obtained by cutting carcasses with a bone skeleton. Caviar is preliminarily rubbed with cold broth, salt and finely chopped onions, and egg whites are added at the end.

The fish broth should be clear, with glitters of fat on the surface. He is released with meatballs, as well as pies.

In the ear of a sterlet and other fish add colored butter (previously, grated carrots are sautéed on it and filtered). Lemon and finely chopped parsley are served separately.

Prepared with fish broth Rostov fish soup(with potatoes, sliced tomatoes and pieces of pikeperch fillet) and fish soup(with potatoes whole tubers, onion heads, parsley in thin slices and pieces of pike perch or burbot fillet). Butter is put into the prepared ear. Finely chopped greens are served separately.

Bird broth. Clear chicken or turkey broths can be made without clarification. If necessary, they are clarified with a brace from bird bones with the addition of water, salt and egg white (1-1.5 liters of water are taken per 1 kg of bones).

Poultry broth, like fish broth, should be yellowish in color; grease is not removed from the surface.

In summer, clear broths can be served chilled.

Preparation of garnishes for clear soups.

The side dishes of the first group include various croutons, kulebyaks, pies, pies and pies made from yeast and puff pastry with various minced meats, profiteroles (baked choux pastry balls).

Side dishes of the second group include various vegetables, vegetables with rice, cereals, flour products, eggs, meat and fish products, poultry and game. Garnishes of the second group are stored on a food warmer in a small amount of broth until vacation.

When you leave, put a side dish in portioned dishes and pour the broth. Patties, kulebyaki, pies, wheat croutons are released separately on a patty plate.

Toast. To make croutons, slices of wheat bread without crusts are sprinkled with grated cheese, sprinkled with melted butter and dried in an oven. Spicy croutons are served with a clear borschok broth. To prepare them, slices of wheat bread without crusts are lightly fried in butter on one side, the other side is smeared with a mixture of grated cheese, tomato paste, egg yolk, butter, red hot pepper and dried in an oven.

Garnishes from cereals and flour products. As a side dish, crumbly rice, boiled vermicelli, industrial and home-made noodles, dumplings, flour dumplings or semolina are used. All of these products are boiled in water, washed with water and poured with broth. Folded rice is stored without broth.

They also cook baked rice with vegetables. or without them. To prepare baked rice, 2/3 of the grated cheese, raw eggs, tomato paste, oil, salt are added to boiled rice and everything is mixed. The prepared mass is laid out in portion molds or on a baking sheet, greased, sprinkled with fat and baked in an oven.

In the manufacture of rice baked with vegetables, a layer of sautéed vegetables is placed on a layer of seasoned rice, as indicated above, then a layer of seasoned rice again, sprinkled with cheese on top and baked in an oven.

Side dishes of meat, fish, poultry. The transparent broths are served with a piece of boiled chicken, fish, rooster scallops, dumplings made from knellar mass prepared from fish, poultry or game, meat meatballs.

Egg side dishes. A side dish for a clear broth can be an egg boiled in a “bag” and peeled. Various omelets are widespread (natural, with carrots, spinach, tomato, green peas, cauliflower, asparagus, game, chicken, liver).

Vegetable side dishes. Bouillons are served with cauliflower and Brussels sprouts boiled in salted water, Savoy cabbage cut into slices with a stalk, heads of asparagus cut into cubes, boiled vegetables (carrots, parsley, turnips, celery) in combination with green peas, cauliflower, etc.

Realization temperature for transparent soups - 75°С;

Store ready-made soup should be no more than 2 hours

Clear soups consist of clear broths (consommé) and side dishes that are cooked separately.

Broths for clear soups are obtained as a result of clarification and saturation of broths from bones, fish, poultry, and game with extractive substances. For clarification, various types of braces are used from:

Fat-free cutlet meat;

Bones of a bird or game;

egg white;

Fish caviar and lightly whipped proteins;

Grated carrots and proteins.

Preparation of clear broths. Clear or clarified broths are obtained from ordinary broths cooked in the manner described above. For clarification, a solution of proteins is introduced into the finished broth (an extract from raw meat, bones, egg whites). To distribute them evenly throughout the volume, the broth is stirred and then heated. When heated, the proteins denature and coagulate to form flakes that capture particles suspended in the broth, resulting in a clarification.

Meat broth. To make it, boil the broth from beef bones. In this case, vertebral bones with the spinal cord in them should not be used, since the composition of its lipid part includes cholesterol, lecithins, cephalins, cerebrosides and sphygomyelins, the presence of which adversely affects the subsequent clarification of the broths.

In addition to the traditional method of clarification of broths, it is recommended to clarify them with a pull prepared from a mixture of carrots with egg whites. To clarify 1000 g of broth, a mixture is made from peeled grated carrots (100 g net) and whipped proteins (1 ½ eggs), which are thoroughly mixed.

To give a transparent meat broth a brown tint, carrots, onions and white roots are roasted without fat until a dark brown color appears.

On the basis of bone broth, you can prepare 6 shrimp by adding chopped game bones or smoked pork, as well as chopped beets with vinegar.

Fish broth (ear). It is cooked from gutted fish trifles with scales or fish food waste, adding raw onions and parsley (root) to them.

The fish broth should be clear, with glitters of fat on the surface. He is released with meatballs, as well as pies.

Colored butter is added to the ear of sterlet and other fish (previously, grated carrots are sautéed on it and filtered). Lemon and finely chopped parsley are served separately.

On the basis of fish broth, they prepare Rostov fish soup (with potatoes, sliced \u200b\u200btomato slices and pieces of pike perch fillet) and fisherman's fish soup (with whole potatoes, onion heads, thin slices of parsley and pieces of pike perch or burbot fillet). Butter is put into the prepared ear. Finely chopped greens are served separately.

Bird broth. Clear chicken or turkey broths can be made without clarification. If necessary, they are clarified with a brace from bird bones with the addition of water, salt and egg white (1-1.5 liters of water are taken per 1 kg of bones).

Poultry broth, like fish broth, should be yellowish in color; grease is not removed from the surface.

In summer, clear broths can be served chilled.

Preparation of side dishes for clear soups.

The side dishes of the first group include various croutons, kulebyaks, pies, pies and pies made from yeast and puff pastry with various minced meats, profiteroles (baked choux pastry balls).

When you leave, put a side dish in portioned dishes and pour the broth. Patties, kulebyaki, pies, wheat croutons are released separately on a patty plate.

Toast. To make croutons, slices of wheat bread without crusts are sprinkled with grated cheese, sprinkled with melted butter and dried in an oven. Spicy croutons are served with a clear borschok broth. To prepare them, slices of wheat bread without crusts are lightly fried in butter on one side, the other side is smeared with a mixture of grated cheese, tomato paste, egg yolk, butter, red hot pepper and dried in an oven.

Garnishes from cereals and flour products. As a side dish, crumbly rice, boiled vermicelli, industrial and home-made noodles, dumplings, flour dumplings or semolina are used. All of these products are boiled in water, washed with water and poured with broth. Folded rice is stored without broth.

Baked rice is also prepared, with or without vegetables. To prepare baked rice, 2/3 of the grated cheese, raw eggs, tomato paste, oil, salt are added to boiled rice and everything is mixed. The prepared mass is laid out in portion molds or on a baking sheet, greased, sprinkled with fat and baked in an oven.

Side dishes of meat, fish, poultry. The transparent broths are served with a piece of boiled chicken, fish, rooster scallops, dumplings made from knellar mass prepared from fish, poultry or game, meat meatballs.

Egg garnishes. A side dish for a clear broth can be an egg boiled in a “bag” and peeled. Various omelets are widespread (natural, with carrots, spinach, tomato, green peas, cauliflower, asparagus, game, chicken, liver).

Vegetable side dishes. Bouillons are served with cauliflower and Brussels sprouts boiled in salted water, Savoy cabbage cut into slices with a stalk, heads of asparagus cut into cubes, boiled vegetables (carrots, parsley, turnips, celery) in combination with green peas, cauliflower, etc.

Kars work

The technological process of preparing transparent soups on poultry broth

Introduction

cook broth soup transparent

Cooking is the art of preparing food. Everyone knows why food is needed, a person thinks about “carrying bread” throughout his life, no matter how hard he does. Food is the fuel on which the body works, and anyone should know about this fuel, be able to use it correctly.

Like all kinds of arts, cooking undoubtedly requires from a person not only certain knowledge, a sense of proportion, inspiration and talent, but also a special intuition. The art of cooking has been highly valued at all times, but at the same time it has always obeyed the laws of capricious fashion, just like the art of making clothes, jewelry and interior items.

A cook who is not indifferent to his work can cook a real culinary masterpiece from the simplest products. It is no coincidence that the work of talented chefs has always been surrounded by an aura of mystery: at all times it was believed that famous chefs have some special secrets.

"In a healthy body healthy mind!" - said the ancients, and the mood, health, willingness to work largely depends on food and rest. It is important not only to cook properly, but also to eat right, to regulate not only the quantity of food, but also its quality. Excessive fullness and other functional disorders of the body are often the result of malnutrition. Culinary skills require a large amount of knowledge and skills, significant culture and erudition to meet modern requirements.

Food should supply the human body with proteins, mineral compounds, vitamins, fats, carbohydrates, as well as such vital substances as hormones and enzymes.

Confectionery and yeast bakery products are an integral part of Russian and Tatar cuisine, they are of great importance in human nutrition. They have an attractive appearance and good taste.

All manufactured confectionery products must comply with the requirements of state standards (GOST); are made from high-quality raw materials using technological processes that ensure the production of high-quality products, products intended for baby and diet food are of particular importance. At large leading enterprises of the industry in Moscow, St. Petersburg and some other cities, the quality of products is high. Of particular interest in the future is humidity, the introduction into practice of confectionery enterprises. The international quality system ISO - 9000, it is aimed at preventing marriage, and not at its consequences. The introduction of such a system in the confectionery industry will become an effective mechanism that guarantees the stable production of high-quality products. One of the main tasks facing the enterprises of the confectionery industry at present is the purposeful creation of a civilized market for products of high quality, as well as products for medical, dietary, preventive and children's purposes that meet the needs of specific groups of the population.

For example, many enterprises produce products with reduced sucrose content. Groups of products are also being developed, such as fortified biscuits, sbeta-carotene biscuits, chocolate with the addition of natural antioxidants is already being produced. An increase in production volumes and an increase in the quality of confectionery products is possible only on the basis of the latest scientific developments and an increase in the level of technological control. The creation of the labor market has set new tasks for the learning process, in particular, not only to meet modern requirements, to be able to do work, but also to work with the customer, plan your work, make technological, economic calculations, and also engage in self-control of your work.

Requirements for a modern specialist:

Must have primary or secondary vocational education.

Know recipes and production technology

Know the characteristics of raw materials, their property, application, condition and shelf life.

Observe the sanitary and hygienic conditions for the production of flour confectionery products, the conditions and terms of their storage.

Know the methods and techniques of highly artistic decoration of dishes when serving

Know organoleptic methods for assessing the quality of raw materials and finished products.

Be able to use recipe book and standards

Know the principles of operation and the rules for the operation of technological equipment.

Know and comply with labor protection, fire and electrical safety.

Know the rational organization of labor in the workplace.

Being aware of the responsibility for the above requirements is the key to the successful work of a young specialist and the high quality of his products.

The purpose of this course work is - consolidation of theoretical knowledge on the technological process of cooking soups, changes in the main nutrients in the process of cooking; the formation of practical skills in the development of technological documentation for new types of products.

To achieve this goal, we have identified the following research objectives:

the importance of soups in human nutrition

commodity characteristics of the main types of raw materials

classification and assortment of soups

mechanical and culinary processing of raw materials, and preparation of semi-finished products

thermal cooking and preparation of finished products

change in essential nutrients during cooking

quality control of culinary products

features of the design, presentation and sale of dishes

Soups are widespread dishes. In the nutrition of our people, they are an important nutritional component of the dinner.

1. Characteristics of the dish

Soups are dishes with a liquid base - broth. As a rule, the taste of the first course depends on the quality of the latter. The liquid base contains extractives, organic compounds, mineral and aromatic substances that give the broths a special taste, aroma and have a juice effect. Therefore, soups excite the appetite and contribute to better absorption of food.

Soups are classified:

· According to the supply temperature - hot and cold;

· According to the method of preparation - filling, transparent, puree and different;

On a liquid basis - soups on broths, vegetable and cereal broths, milk, bread kvass, fruit and berry broths, fermented milk products

Clear soups consist of clear broths and garnish, which are cooked separately. Broths for clear soups are obtained by clarification (pulling) and saturation with extractive substances of bone broths, broths from poultry, game and fish.

Various vegetables, meat products, poultry, fish, eggs, cereals, as well as croutons, pies, kulebyaki, etc. are used as side dishes for transparent broths.

When on vacation, a garnish is placed in a plate or a serving bowl and the broth is poured, or the broth is poured into the broth cup, and the garnish of croutons, pies, kulebyaki, pies is served separately on a patty plate.

Side dishes for transparent soups are made depending on the taste of the soup, the season, the set and combination of products; Below is a set of sample side dishes:

) carrots, turnips in the form of small balls, stewed with broth, and game fillet, cut into short strips (for game broth);

) omelet of two varieties: green (with spinach) and red (with tomato paste), cut into cubes or cubes; omelet of three varieties: with the addition of milk, spinach and natural;

) small boiled rooster combs, slices of boiled chicken liver, circles of potatoes boiled in broth, celery boiled in broth and also cut into thin strips (for chicken or meat broth);

) chopped and stewed fresh tomatoes without skins and seeds and sorrel leaves, vermicelli boiled in salted water;

) scrambled eggs with carrots and scrambled eggs with green peas, cut in any shape, and stewed sorrel leaves;

) small chicken or game quenelles, green lettuce leaves, chopped and poached, and separately profiterole (for chicken or game broth);

) omelette with chestnuts, cut into cubes, and boiled pheasant fillet, cut into short strips,

) boiled chicken wings, homemade noodles and scalded parsley leaves (for chicken or game broth);

) bottoms of boiled artichokes and heads of champignons, cut into strips, and small chicken quenelles (for chicken broth);

) vegetables cut into strips or cubes and boiled in broth, boiled chicken fillet, game or salted tongue (red);

) green peas, fresh cucumbers, diced and stewed with butter and broth, small chicken dumplings;

) chicken or game quenelles, green salad, cut into strips and boiled in broth,

Characteristics of the main types of broth. Cooking technology

The main types of broths:

1. Bone

The best rich, ideal for borscht and cabbage soup. To prepare it, you must first chop the bones into pieces. Rinse them thoroughly with water. Pour cold water into a saucepan with bones, cover it with a lid and put it on a fairly strong fire. After boiling, remove the resulting foam (for its transparency), reduce the heat and continue to cook. Cooking time depends on the type of meat bones and their size. Beef soup cooks for about 4 hours, pork about 3 hours. To prepare delicious broths from veal bones, as well as pork bones, you should first fry them in the oven.

2. Meat

Its second name is meat and bone. First, bones are placed in the pan, after 1.5, meat is laid. Add vegetables an hour before cooking.

3. Poultry broth

Often they take chicken or turkey for cooking. And goose and duck are very rare, because of the cloudy color of the resulting broth. It can be cooked both from bones and offal, excluding the liver. It is not recommended to put seasonings in it, except for onions and carrots. A high-quality broth will be obtained with a proportion of 1.5 kg of chicken carcass per 3 liters of water.

4. Fishy

5. Mushroom

Often the basis of this type of broth is porcini mushrooms. They should be carefully sorted out, and the dried ones should be washed. Peppers used as a condiment in soup can give it a spicy or wonderful flavor.

Mushrooms should be poured with cold water, leaving to swell for about 3 hours. You can cook in the same water until tender. Next is to strain it. Remove mushrooms and finely chop. Season the soup with them 10 minutes before the soup is fully cooked. Use mushrooms of different sizes, because thanks to the large ones, the soup becomes tasty, and because of the small ones, fragrant.

If you over-salted the broth, then take a bag of rice groats and dip it in it for a while, the groats will immediately take in the excess salt.

2. The technological process of preparing transparent soups on poultry broth

Clear soups are mainly intended to stimulate the appetite, as they contain a large amount of extractives. Clear soups consist of clear broths and side dishes that are cooked separately. The basis of these soups are clear broths: bone, chicken or fish, as well as game broth. A clear broth is obtained by clarifying an ordinary broth and saturating it with extractives. This method is called "pulling". At the same time, suspended particles of protein and fat are removed from the broth, and it turns out to be transparent. There should be no fat on the surface of the broth. Especially carefully remove fat if the broth is served without a side dish. Transparent broths are stored on a food warmer for 2-3 hours, with longer storage, their aroma, taste deteriorate and transparency is disturbed.

Meat clear broth

First, boil the bone broth. For this, beef bones are used, except for vertebrates, since they have a spinal cord, which makes the broth cloudy and makes it difficult to clarify. To obtain a stronger broth, meat products intended for second courses are additionally cooked in it. The finished broth is filtered and clarified with a "braid".

Preparation of "braces"

Lean beef is cut into pieces, passed through a meat grinder, poured with cold water. Salt is added and put in the refrigerator for 1-2 hours to infuse, you can add food ice instead of pure water.

In this case, soluble proteins pass into water after infusion, slightly beaten egg whites are added and mixed. In the "branch" you can add the juice flowing out when thawing meat, liver.

Broth clarification

The strained broth is heated to 50-60 ° C, a “branch” is introduced, it is well stirred, lightly baked roots and onions are put in and boiled to a boil. Then the foam and fat are removed from the surface, the heat is reduced and the heat is boiled at a low boil for 1-1.5 hours. During cooking, soluble proteins coagulate and form a dense clot with chopped meat, which captures suspended emulsified fat particles, and foam, giving the broth turbidity. Thus, the broth is clarified and at the same time enriched with extractives. The broth is considered ready when the meat sinks to the bottom and the broth becomes clear. The finished broth is allowed to settle, fat is removed from the surface, strained through a napkin and brought to a boil. For clarification, you can use a "braid" made from carrots and egg white. For this, raw peeled carrots are rubbed, combined with lightly beaten egg whites and mixed thoroughly.

In the broth, cooled to 70 ° C, the prepared “braid” is introduced. Stir roasted carrots, parsley and onions. Close the cauldron with a lid and bring to a boil. After boiling, fat and foam are removed from the surface of the broth and the broth is boiled at low heat for 30 minutes.

Then the broth is infused for 30 minutes, the fat is removed from the surface, after which the broth is filtered and brought to a boil.

The bones of the bird are crushed, put in a cauldron, dressed carcasses intended for second courses are poured over them with cold water, brought to a boil, the foam is removed and cooked at a low boil. Fat is removed during the cooking process. The boiled chickens are taken out, and the bones continue to cook for another 1.5-2 hours. For 30 minutes. Until the end of cooking, put the baked roots and onions. Ready broth is filtered. If the broth is cloudy, it is clarified. To prepare the “braces”, finely chopped chicken bones and chopped trimmings are poured with cold water, put salt and kept in the refrigerator for 1-2 hours, then add slightly beaten egg white.

Soups are transparent

This group includes soups consisting of clarified broth (clear broth) and side dishes, which are prepared separately. Broths for transparent soups are obtained as a result of clarification (pulling) and saturation of bone broths, broths from poultry, game and fish with extractive substances, due to the high content of extractive substances, transparent soups have a strong juice effect, stimulate appetite well.

Transparent broths began to be prepared in Russia at the beginning of the 19th century, having borrowed them from France. In European cuisine, clear broths are called consomme (fr. consomme - improved, brought to perfection).

Store transparent soups on a food warmer for no more than 1-2 hours. With longer storage, they become cloudy, their taste and aroma deteriorate. Various vegetables, meat products, poultry, fish, eggs, cereals, as well as croutons, pies, pies, pies, etc. are used as side dishes for transparent broths.

When on vacation, a garnish is placed in a plate or a serving bowl and the broth is poured, or the broth is poured into the broth cup, and the garnish - croutons, pies, kulebyaki, pies - is served separately on a patty plate. The recommended portion of the broth is 300-400 g.

Guy preparation

For "braces" use low-fat cutlet meat, poultry and game bones, egg white, chopped carrots and egg white, fish caviar.

The guy is introduced into the strained ready-made broth with a temperature of 50 to 70C, then the guy is stirred, boiled for 30 minutes to 1.5 hours, depending on the type of the guy, the foam and fat are removed. The broth is insisted for 30-40 minutes, filtered and brought to a boil.

Broth preparation

meat broth

First method: Prepared from bones other than vertebrates. To clarify, cutlet meat is passed through a meat grinder, poured with cold water in a ratio of 1: 1, salt is added and infused for 1-2 hours. Whipped egg whites are also added there and the mass is mixed.

The second method: For a delay, a mixture of chopped fresh carrots with egg whites is prepared.

The finished broth is cooled to 50-60°C, a guy is introduced and boiled; for a guy with carrots 30-40 min; for a guy with cutlet meat up to 1.5 hours. Until the guy settles to the bottom. Be sure to remove fat, filter. Clear meat broth should have a brown tint with a pleasant aroma.

Fish broth (ear)

Small fish, not peeling from scales, are gutted and the gills are removed. Prepared small fish or fish food waste is poured with cold water, after boiling, the foam is removed, parsley and onions are added and boiled for 40-50 minutes at a low boil. The finished broth is filtered and clarified with egg whites, for which egg whites are added to the fish broth, cooled to a temperature of 50-60 ° C, thoroughly mixed with 5 times the amount of cold broth, salt, stirred and boiled at a low boil for 20-30 minutes. You can use a guy from fish red caviar. Caviar is rubbed with cold broth, egg whites are added at the end with salt.

Bouillon with egg.

Boil eggs "in a bag", carefully peel the shell and boil at the same time-re 50-60 º With.

When you leave, put an egg in a plate or a serving bowl, fill it with broth.

Broth with croutons and cheese

Peels are cut from a loaf of wheat bread, cut into slices 0.5-0.6 cm thick, placed on a baking sheet, sprinkled with grated cheese, sprinkled with melted butter or margarine and fried in an oven until golden brown.

When vacationing, a clear broth is poured into the broth cup; 3-4 croutons are served separately on a patty plate.

Broth with pies

Prepare pies baked from yeast or puff pastry with minced meat or cabbage.

When vacationing, a clear broth is poured into the broth cup; pies are served separately on a patty plate.

Bouillon with dumplings

Beef and pork are cut into pieces, passed through a meat grinder 2-3 times, finely chopped onions, water, salt, ground pepper, sugar are added and mixed well. The dough for dumplings is rolled out into a long strip 1.5-2 mm thick.

Stepping back from the edge of 3-4 cm, laying out balls of minced meat weighing 7-8g. at a distance of 3-4 cm from each other. The edges of the dough and the gaps between the balls of minced meat are smeared with eggs.

bird broth

Cook the broth at low heat, removing foam and fat. 40-60 minutes before the broth is ready, baked vegetables are added to it. The finished broth is filtered, brought to a boil and stored on a food warmer.

When using young poultry or turkey, the broth can be prepared without clarification.

To clarify the broth, a guy is prepared. Bird bones are used to prepare the guy. Crushed bones of chickens or turkeys are poured with cold water (1-1.5 liters per 1 kg of bones), salt is added and kept for 1-2 hours in the cold at a temperature of 5-7 ° C, then slightly beaten egg white is added. The broth is cooled to 50-60°C, a strain is introduced, mixed well and boiled at a low boil for 1-1.5 hours, then filtered. Poultry broth is yellowish in color, fat from the surface can not be removed.

Preparation of garnishes for clear soups

Side dishes for clear broths are served separately on patty plates or combined with broth in a serving bowl just before the holiday. Recommended portion 300-400 g.

Garnishes are divided into two groups.

The first group of side dishes includes toasts, various croutons, profiteroles, pies, pies, pies, puff pastry pies with various minced meat.

The second group includes boiled vegetables, vegetables with rice, boiled cereals, eggs in a "pouch", boiled meat and fish products, poultry.

Flour side dishes include boiled dumplings, flour or semolina dumplings, crumbly rice, homemade noodles.

Meat side dishes include a piece of boiled chicken, boiled scallops, dumplings from dumplings, meatballs from meat, poultry, and game.

Egg side dishes include an egg boiled in a bag, peeled; omelettes (natural, with carrots, spinach, green peas, cauliflower, etc.

Vegetable side dishes include cauliflower and Brussels sprouts, asparagus, boiled carrots, cauliflower, peas, etc.

Toast. A slice of wheat bread without crusts is sprinkled with grated cheese, sprinkled with melted butter and dried in an oven.

Profiteroles. Choux pastry is released from a confectionery bag in the form of balls with a diameter of 1 cm and baked at a temperature of 180-200°C for 30-35 minutes.

Vermicelli, noodles (homemade and industrial). They are boiled and thrown into a colander, put on a plate when on vacation.

Dumplings flour and semolina. To prepare flour dumplings, put salt, oil in a saucepan with milk or broth, and when the liquid boils, pour in the sifted flour, well, knead the dough with a spatula, warming up for several minutes. After that, it is slightly (up to 70 ° C) cooled, raw eggs are introduced and thoroughly mixed. The dough is rolled into a tourniquet, cut into pieces weighing 10-15 g. Dumplings are dipped in boiling salted water (at a ratio of 1:5) and boiled for 5 minutes. Until the holiday they are stored on a food warmer.

Semolina dumplings are also prepared. In viscous semolina, cooled to 70 ° C, eggs are introduced. The mass is cut with two spoons or a pastry bag and boiled.

Dumplings. Before the holiday, a semi-finished product - dumplings is boiled for 5-7 minutes in salted water (4 liters of water and 20 g of salt are taken for 1 kg of dumplings).

Rice. boiled. Rice. poached or boiled in a large amount of water (6 liters of water and 60 g of salt are taken per 1 kg of rice), discarded, washed with hot boiled water and stored until vacation without broth in a water bath.

Eggs boiled in a bag. The egg is boiled for 4-4.5 minutes, then quickly cooled in water, peeled and stored in warm broth (50-60°C) until tempered.

Eggs boiled without shell (poached). Salt, vinegar are added to the water, brought to a boil, eggs are released and boiled for 4 minutes.

Omelet natural. Eggs are beaten with milk (250 g of milk is needed for 5 eggs), salt is added, filtered, poured into molds or baking sheets greased with oil, and boiled in a water bath or in a double boiler. You can add mashed carrots, tomato, spinach, green peas to the scrambled mass.

fish soup

Small fish are cleaned and washed. Pour into water and boil until done. Take out the fish, cool the broth to 50 O C. Into the chilled broth, add a "branch", stir, lay raw parsley or celery and bring to a boil. Then remove the foam and cook at a slow boil for 20-30 minutes.

To prepare the “braces”, raw egg whites are combined with a small amount of cold broth or water, mixed well, salt and finely chopped onions are added. "Guard" can be prepared from pike or zander caviar. Caviar is rubbed with a small amount of water, until a homogeneous mass is obtained, finely chopped onion, salt are added, diluted with cold water in a 4-5-fold amount and mixed.

Bring the broth to a boil, lay the potatoes with whole tubers, onion heads, parsley, cut into thin slices, and cook until tender. 15 minutes before the soup is ready, prepared portions of fish are laid (pike perch fillet with skin and costal bones and burbot fillet without skin with costal bones). At the end of cooking put butter.

When mass cooking fisherman's soup, the fish is boiled separately and put on vacation.

Fisherman's ear can be cooked without oil. It can be prepared from one pike perch or burbot, or catfish, pike, chum salmon, carp, respectively, increasing the number of fish.

Released in a broth cup or plate. An ear is poured into a broth cup, put on a saucer or plate, small fish and greens, a circle of lemon are served separately.

Clear chicken or turkey broth

The bones of the bird are crushed, put in a cauldron, dressed carcasses are placed on them, pour cold, bring to a boil, remove the foam and cook at a low boil. Fat is removed during the cooking process. The boiled carcasses are taken out, and the bones continue to cook. 30 minutes before the end of cooking, put the baked roots and onions.

Lighten with a "braid" of crushed bird bones. They are poured with cold water (1-1.5 liters per 1 kg of bones), salt is added and kept in the refrigerator for 1-2 hours. 0With the broth, boil for an hour at a low boil, then the broth is degreased and filtered.

Released in bouillon cups or a plate. Greens are served separately.

Quality requirements and shelf life of clear soups

Poultry carcasses released for sale must be fresh, in terms of fatness and quality of processing not lower than category II, correctly set, with marking corresponding to the fatness category. In fresh carcasses, the beak is glossy and dry, the mucous membrane of the oral cavity is shiny, pale pink, without foreign smell, the eyeball fills the entire orbit, the skin color is whitish-yellowish, the surface of the carcass is dry; the consistency is elastic, the fat is white or yellowish, the smell is specific, corresponding to the type of bird, without foreign; the broth is clear and fragrant when cooked.

If infectious diseases are suspected, bacteriological studies are carried out. Fresh carcasses, but severely deformed, with signs of spoilage, twice frozen, as well as carcasses that do not correspond to Category II fatness, are not allowed for sale.

Chilled poultry carcasses are stored in the store at a temperature of 0°C to 6°C and a relative humidity of 80% to 85% for up to 72 hours. Frozen poultry at temperatures from 0°C to 6°C is stored for up to 3 days, and at temperatures below 0°C - up to 5 days. In refrigerators at a temperature of -18°C and at a relative humidity of 95%, the shelf life of frozen poultry is 8-10 months.

The quality of soups is determined by organoleptic, physico-chemical and microbiological indicators.

Physicochemical and microbiological indicators are determined by laboratory methods. For laboratory analysis, as a rule, products are selected that have received a “satisfactory” rating, as well as when there is doubt about its freshness or compliance with the recipe. Every day, the quality of finished products is controlled at public catering establishments, incl. and soups, according to organoleptic indicators and quality indicators are recorded in the journal of organoleptic evaluation (rejection).

Before determining the organoleptic indicators of the quality of soups, it is necessary to note the temperature of the sale of the soup, which should be: for filling and transparent soups - 75 ° C; puree, filled with egg-and-milk mixture - 65°C, puree, not filled with egg-and-milk mixture - 75°C; cold - not higher than 14°С and not lower than 7°С.

To determine the temperature, the thermometer is immersed in a cauldron with soup to a depth of about 10 cm and kept for 2 ... 3 minutes.

When organoleptically assessing soups, their appearance and color of the soup are noted, which indicate compliance with the rules of cooking technology and storage mode. So, if carrots and tomatoes are sautéed, then the fat on the surface of the soup is colored yellowish-orange; otherwise, the spangles of fat are colorless. As a result of improper stewing of beets, prolonged storage of borscht on a food warmer, it acquires a brownish-brown color. The bluish tint of the broth in soups with barley groats indicates that the groats were boiled in soup, and not boiled separately, etc.

The dense part of the dressing soup is disassembled on the side of the plate into separate components and its composition (a set of roots, vegetables, etc.) is compared with the recipe; while paying attention to the shape of cutting vegetables and the consistency of products (cereals, pasta, legumes). If the vegetables are carefully peeled and cut, the components of the soup are not overcooked or dented, then the primary processing was carried out carefully, and cooking was carried out in compliance with the recommended regimen. The liquid part of the dressing soup, the recipe of which includes flour sauteing, should be homogeneous, not stratified, without lumps of brewed flour.

When culling clear soups, pay attention to the transparency and color of the broths. If the broth is released with a garnish, by combining it, it is checked whether the garnish informs the turbidity of the broths, which lowers the score of the soup.

Puree-like soup is poured in a thin stream from a spoon into a plate, noting its density, uniformity of consistency, the presence of unrubbed particles, flakes of coagulated protein. The soup should be homogeneous throughout the mass without flaking of liquid on its surface.

Assessing the taste and smell, in dressing and clear soups, they first try the liquid part, and then the liquid and dense together. If the soup is seasoned with sour cream on vacation, then they first try without sour cream, and then adding it.

A soup prepared in strict accordance with the technology and organoleptic indicators that meets the requirements for a high-quality product is evaluated with five points.

If there is a colorless or slightly colored fat in the soup or uneven cutting of vegetables, a characteristic but slightly pronounced smell, insufficiently pronounced taste, slightly overcooked vegetables or cereals, slightly undersalted broth, a film on the surface (milk soup), it is evaluated at four points.

In the presence of cloudy fat, excessive or no spice smell, watery meat broth, overcooked vegetables, cereals or pasta, the score is reduced to three points.

If such defects are found in soups, such as the taste of raw or burnt flour, burnt milk, sharp acidity in cabbage soup or okroshka, the presence of undercooked or heavily digested products, poorly peeled potatoes, burnt roots, unsorted cereals, flakes of coagulated protein, lumps of boiled flour, oversalting , they are estimated at two points and removed from sale.

The color of chicken broth is clear with a golden yellow tint; fish soup - transparent, light amber silt of a slightly green hue. The taste is moderately salty, with a pronounced aroma of the product from which it is prepared. There should be no grease on the surface. The products that make up the side dish should retain their shape. The consistency is soft, the color of vegetables is natural.

Shelf life:

With prolonged storage, the taste and appearance deteriorate, vitamin activity decreases, so ready-made soups are stored for no more than 2 hours. To avoid boiling, digestion and burning, they are stored on a food warmer. Soups seasoned with lezon are stored at a temperature of 60-65 0WITH.

Meat and fish products served with soups are stored in a small amount of broth on a steam table.

Dishes for dispensing hot soups are heated to a temperature of 40 0WITH.

Broth serving temperature: 70-75 0WITH.

Features of cooking broths

3. Sanitary requirements for the preparation of clear soups

The cook is obliged during work to wear the sanitary clothes due to him: the hair is tucked under a headdress, the sleeves of the clothes are tucked up from the elbow or fastened at the wrist. It is not recommended to stab sanitary clothing with needles and keep pins, glass and other breaking and sharp objects in pockets.

When cooking soups, it is necessary to follow the sequence of laying the products and the cooking time.

As a result of heat treatment, processes occur in products that change their concentration, taste, smell and increase the digestibility of food. The physiological effect of such processing depends on the observance of the technological rules of cooking.

To reduce the loss of vitamin C in vegetables during cooking, they should be completely immersed in hot water, avoid boiling, and cook with the lid closed, preventing them from overcooking.

In the manufacture of side dishes (crumbly cereals, boiled pasta, boiled potatoes, mashed potatoes), the following rules should be observed: when mixing, use inventory without touching the finished side dish with your hands; fat added to side dishes must be pre-cooked.

The soup department is one of the most critical areas in catering establishments. Therefore, the correct organization of its work is of great importance.

The workshop must have a daily work plan drawn up in accordance with the menu plan of the enterprise, indicating the number and range of dishes.

The shop manager is obliged to timely and rationally arrange the workforce inside the shop, and each cook must prepare his workplace in advance, check the serviceability of mechanical and thermal equipment, utensils, inventory, etc.

Bouillon- this is a decoction obtained by boiling bones, meat, poultry, fish, mushrooms in water (mushroom decoction). The word "broth" came into our language from French at the beginning of the 8th century and comes from the verb "to boil, to form bubbles." Depending on the type of products used, bone, meat and bone, poultry, fish, mushroom broths are distinguished. The broth only from the pulp of meat is very rarely boiled especially for soups. Extractive substances, proteins, fats, and mineral elements pass from the products into the broth.

Meat broth contains more extractives and mineral salts than bone broth, but less fat and nitrogenous substances.

Features of cooking broths

Raw materials are placed in cold water in order to maximize the extraction of nutrients. Then bring to a boil over high heat. After boiling the broths, remove the foam in order to reduce protein denaturation.

If animal meat came from disadvantaged territories, then after boiling it is recommended to drain the broth, then pour hot water over the meat and continue cooking. It is not recommended to cook broths in areas with radiation contamination.

In the process of cooking, remove excess fat, cook over low heat with the lid closed. 30-40 minutes before the end of the cooking of the broth, baked roots are placed, as well as stems of spicy greens tied into a bundle. The finished broth is salted at the end in order to reduce the denaturation of salt-soluble proteins, then the broths are infused for 10-20 minutes and filtered.

4. Scheme of the hot shop

Occupational Safety and Health

Labor legislation establishes normal and reduced working hours. Normal hours of work should not exceed 40 hours per week. The reduced norm of working hours is carried out without reducing wages. For persons under the age of 18, reduced working hours are established. From 16 to 28 no more than 36 hours a week. 15 to 16 - 24 hours a week. Reducing the time of work on holidays and weekends, with a six-day working week, at a public catering enterprise is carried out by late opening or early closing. The administration cannot involve persons under the age of 18 in overtime work, work at night and on weekends. Annual leave is granted to employees after 11 months of continuous work. Vacation must be 24 days.

In order to avoid an accident at work, the cook is obliged to follow the instructions for labor protection.

At the workplace, the cook receives an initial briefing on labor safety and undergoes an internship with the rules for operating the technological equipment assigned to him.

When operating gas-using equipment, a cook, before being assigned to independent work, must undergo training in a safe method and technique for performing work in a gas facility and pass exams in the prescribed manner.

During work, the cook must undergo: Examination of open body surfaces for the presence of diseases - annually; Occupational safety training on existing equipment - every 2 years; Re-testing knowledge of safe working methods and work methods in the gas industry - annually; Checking knowledge on electrical safety - annually ;Verification of sanitary and hygienic knowledge - annually;Periodic medical examination;Repeated training on labor safety at the workplace the cook should receive once every 3 months;Each cook should be provided with sanitary clothing, footwear, sanitary supplies and personal protective equipment.

Safety briefing: Introductory briefing - conducted with all newly hired. Briefing at the workplace is repeated until the employee masters the necessary safe work techniques. Periodic (repeated) briefing. It is carried out at least once every six months. Unscheduled briefing is carried out when new rules and instructions appear, in case of violation of the rules for using the equipment.

Equipment, inventory, tools used in the preparation of clear broths

EP-4 (Electric stove 4 burners) МОК-125 (potato peeler) Electric frying pan Cutting boards (RS, OS, raw poultry) Knives (RS, OS, raw poultry) Sieve Whisk Spoons and pans Ladles and shovels Bouillon cup

Equipment safety

When working with an electric stove EP-4:The frying surface must be even, smooth, without cracks and be on the same level with the side surface. in this case, the burners may crack. To avoid this, the cookware must be filled to no more than 80% of the volume. The cookware must have a flat bottom and fit snugly against the surface of the burner. The dimensions of the cookware must correspond to the dimensions of the burner. after cooling, carry out sanitization. It is forbidden to repair electric stoves on your own.

When working on the MOK-125: Before putting the potato peeler into operation, a loading funnel must be installed on its body. It is forbidden to work on potato peelers without a loading funnel. For loading and unloading, special containers with a capacity of not more than 10 kg should be used. It is forbidden to put your hands into the working chamber of the machine during its operation. special hooks must be used.

When working on an electric frying pan:It is not allowed to turn on the current when there is no fat in the pan of the electric frying pan. When opening the cover of the loading bowl of the electric frying pan during operation, do not tilt it towards you. Turn off the electric current before tipping the loading bowl of the pan.

Organization of the workplace of the cook in the soup department of the hot shop

This company has a hot shop for making soups. The hot shop is connected with all production and storage facilities, so it is located near the cold shop, distribution and washing tableware. The finishing of the workshop premises meets the requirements of sanitation and hygiene, as well as industrial aesthetics. For lighting, electric lamps with a low equivalent are used, they make a more uniform flow of light and consume less electricity. Sewerage provides rapid removal of waste and daily water, all pipes are hidden in the floors and hinges. The workshop has multifunctional workplaces. Workplaces are equipped with heating, refrigeration and mechanical equipment. From thermal equipment - PESM-4 (Fig. 3). First courses are cooked in small pots. To do this, use pans of various capacities, made of stainless steel, having a flat bottom, smooth walls, firmly attached handles, marking indicating its capacity.

For sautéing, stewing and poaching - cylindrical, conical stewpans with one or two handles and a lid.

They also use various equipment: skimmers, oars, chef's needles, small scoops.

Store dishes on the shelves of production tables. Production tables are equipped with built-in bathtubs. Above the table there is a "hill for spices". On the table are installed scales desktop dial VNTs (Fig. 4) Also, the workshop is equipped with a mobile bath for washing cereals. In the process of work, cooks use a vegetable cutter - MPO-50-200 (Fig. 5), as well as refrigeration equipment - ШХ - 0.7-0.7DS (Fig. 6). To cut a small amount of vegetables or products, table cutting boards are used: “ OS"; "MV"; "RV"; "OV"; "Bird", a set of chef's troika.

5. Poultry processing

It consists of the following defrost operations; singeing; removal of the head, neck, gutting; washing; drying; preparation of semi-finished products.

Defrosting. Poultry carcasses are thawed in air in a refrigerated room at a temperature of 8°C to 10°C and a relative humidity of 85% to 95% for 10-12 hours. Carcasses are placed on racks, tables or hung on hangers so that they do not touch each other.

Singeing. Singe carcasses of birds that do not meet the requirements for processing standards (with the remains of a hairy feather). For singeing use gas burners, special scorch furnaces (in specialized workshops).

To speed up singeing, the carcasses are dried, then rubbed with flour (in the direction from the legs to the head), so that the ox takes a vertical position. Singe carefully, trying not to damage the skin and not melt the subcutaneous fat. If the bird has underdeveloped feathers (hemp), then they are removed with tweezers.

Removal of the head, neck, legs, wings. The heads are cut off between the 2nd and 3rd cervical vertebrae. On the neck, before removal, a vertical skin incision is made from the back, the skin is pulled back, the neck is released and then it is removed at the level of the shoulder joints, while the skin of the neck (1/3) is left on the carcass to cover the place of the cut. The legs are separated at the tarsal joint. Wings - on the elbow joint (except for chickens).

Evisceration. In a bird arriving half-gutted, the internal fat, liver with gallbladder, esophagus, trachea, stomach, heart, kidneys, lungs, spleen, testes, and ovaries are removed. In a gutted bird, internal fat, lungs, kidneys (if any) are removed. The parts of the carcass soaked with bile are cut off. The bird is gutted through a longitudinal incision in the abdominal cavity from the end of the sternum to the anus, and a fatty gland is cut out on top of the back near the coccyx.

The washing up. The bird is washed with cold running water at a temperature not exceeding 15°C. When washing, impurities, blood clots, and remnants of the viscera are removed.

Drying. The washed bird is dried. To do this, it is laid out on baking sheets, grates with a cut down, so that the water is glass.

Broth is a decoction obtained by boiling bones, meat, poultry, fish, mushrooms in water (mushroom decoction). The word "broth" came into our language from French at the beginning of the 8th century and comes from the verb "to boil, to form bubbles." Depending on the type of products used, bone, meat and bone, poultry, fish, mushroom broths are distinguished. The broth only from the pulp of meat is very rarely boiled especially for soups. Extractive substances, proteins, fats, and mineral elements pass from the products into the broth.

When boiling broths, broths that are close in quality composition, but differ in the ratio of individual components, are obtained. The criterion for assessing the quality of the broth is the presence of extractives. So creatine 1.2%, proteins 0.1%.

Meat broth contains more extractives and mineral salts than bone broth, but less fat and nitrogenous substances.

6. Making and decorating the preparation of transparent soups in poultry broth

Dishes and proper serving are important when decorating soups.

National soups are served in the appropriate dishes: Russian and Ukrainian - in clay pots or bowls with national ornaments, Uzbek and Tajik - in large bowls (kiss) etc. etc.

Sometimes soups are prepared or pre-cooked in clay pots. So, daily cabbage soup, baked under a puff, is served in a pot. To do this, put meat, chopped garlic in it, pour cabbage soup, seal the pot on top with rolled puff pastry; brushed with egg and baked.

Buckwheat porridge is served separately in small ceramic pots, sour cream in a gravy boat, chopped greens in a rosette.

Ukrainian borscht is best served in ceramic pots with national ornaments, and donuts - in a clay bowl.

It is important that all dishes for serving first courses (soup bowls, plates, gravy boats for sour cream, etc.) be of the same type, made in the same style.

A good decoration of the table are flour products accompanying soups, if they are beautifully decorated and properly served: pies, pies, plain and spicy croutons, profiteroles, etc.

Clear soups and broths are served, usually in metal soup bowls and broth bowls that are preheated.

Special requirements are placed on the design of side dishes for clear soups. Omelettes are baked in small portion molds. They can be colored. To do this, the scrambled mass is divided into three parts, mashed carrots are added to the first, spinach puree to the second, the third part is left uncolored. Such omelettes are steamed or baked in separate pans, then cut into pieces of the correct shape and pieces of a different color are placed in each serving of soup.

Rice with cheese is also baked in small molds.

Wheat bread for croutons for broths is cut in the form of rhombuses, crescents or circles with straight edges or in the form of stars.

Quenelles, omelettes and minced ravioli are tinted with spinach extract. To do this, spinach and other greens (carrot tops) are washed, chopped, poured with water (1: 3-4), a little soda is added, brought to a boil and squeezed through cheesecloth. Knelnuyu mass is formed with the help of two spoons in the form of dumplings or notches in the form of a cancerous neck.

The design elements of soups include: observance of the established form of slicing products, beautiful coloring of fat, evenly spaced garnish, as well as greens, which give the dish a beautiful appearance and improve its aroma.

Ready-made soups are stored on a food warmer for no more than 2 hours, with the exception of soups with pasta - 30-40 minutes. Soups seasoned with lezon are stored at a temperature of 60-65°C, meat products served with soups are stored in broth at a temperature of 60°C on a food warmer. Soups should be served in small portions. A new batch of soup at the distribution should not be mixed with the remnants of the previous one.

Pour the soup carefully, trying to keep the shape of the garnish and to keep the edges of the plates clean. While serving, stir the soup so that the fat is evenly distributed. First put the meat and the thick part of the soup, and then add the broth. Garnishes are placed in transparent soups before serving, and some (croutons, profiteroles) are served separately.

The greens are often served separately on a rosette. A slice of lemon is also served with hodgepodges. Sour cream is put in soup on vacation or served in a gravy boat.

It is obligatory to observe the following temperature of soups during the holiday: hot 75-80°C, cold 12-14°C.

For serving soups, soup bowls, deep plates, broth cups are used. When serving hot soups, they are heated to 60°C, and when serving cold soups, they are cooled to 12°C.

7. Physiological significance of raw materials for clear soups in poultry broth

According to a long tradition, soups are the first course of dinner. This is explained by the fact that they contain dissolved substances that enhance the secretion of the digestive glands and prepare the digestive system for the absorption of food by the body.

Serving soup before the second hot course is not just a tribute to tradition, it is justified by their significance. “Soup is primarily an appetizing remedy” (Sechenov I.M.) “Liquid dishes, due to their taste and aroma, are the main means of stimulating appetite” (Pavlov I.P.). Chemical agents of the activity of the gastric, pancreas and other glands of the digestive tract are important. This role is played by various soluble substances of the liquid part of the soup: extractive nitrogenous and non-nitrogenous compounds that pass into the broth from meat, fish and mushrooms, table salt, organic acids (lactic - sauerkraut, sour cream and kvass, malic - tomatoes), mineral salts of vegetables and other products. The composition of many soups includes vegetables, which are a source of minerals and vitamins of group B and carotene, vitamin C, which increases their role in nutrition.

A significant liquid content in soups compensates for 15-25% of the body's need for water. The nutritional value of soups is increased by pies, pies, pies, which are served with soups. High-calorie soups include: hodgepodges, soups from cereals, pasta, soups with meat, fish.

Soup consists of a liquid part (base) and a dense part (garnish). The basis includes broths, milk, milk drinks, decoctions of cereals, vegetables, fruits, kvass. Accordingly, the base is rich in extractive minerals and organic compounds. The calorie content of the base is not high, for example, the calorie content of chicken broth is 15-20 kcal per 1 liter of broth. The dense part is a variety of products, vegetables, cereals, legumes, pasta, meat. The side dish contains proteins, fats, carbohydrates, vitamins, minerals. Calorie content on average from 100 kcal per 1 liter of soup.

8. Changes in key nutrients during cooking

Protein changes

At a temperature of +70°C, coagulation (coagulation) of proteins occurs. They lose their ability to retain water (swell), i.e. from hydrophilic they become hydrophobic, while the mass of meat, fish and poultry decreases. The tertiary and secondary structure of protein molecules is partially destroyed, some of the proteins are converted into polypeptide chains, which contributes to their better cleavage by proteases of the gastrointestinal tract.

Proteins, which are in the form of a solution in products, curl up in flakes during cooking and form foam on the surface of the broth. The collagen and elastin of the connective tissue are converted into glutin (gelatin). The total loss of protein during heat treatment ranges from 2 to 7%.

Exceeding the temperature and processing time contributes to the compaction of muscle fibers and the deterioration of the consistency of products, especially those prepared from liver, heart and seafood. With strong heating, starch is destroyed on the surface of the product, and reactions occur between sugars and amino acids with the formation of melanoids, which give the crust a dark color, a specific aroma and taste.

Meat products during cooking and frying as a result of compaction of proteins, melting of fat and the transfer of moisture and soluble substances into the environment lose up to 30-40% of their mass. The smallest losses are characteristic of breaded cutlet mass products, since the moisture pressed out by the proteins is retained by the filler (bread), and the breading layer prevents it from evaporating from the fried surface.

Fat changes

When heated, the fat from the products is rendered. Its nutritional value is reduced due to the breakdown of fatty acids. Thus, the loss of linoleic and arachidonic acids is 20-40%. When cooking, up to 40% of the fat goes into the broth, part of it emulsifies and oxidizes. Under the action of the acids and salts contained in the broth, the emulsified fat is easily decomposed into glycerol and fatty acids, which make the broth cloudy, give it an unpleasant taste and smell. In this regard, the broth should be boiled at a moderate boil, and the fat accumulating on the surface must be periodically removed.

Deep changes in fat occur during roasting. If the temperature of the pan exceeds +180°C, then the fat breaks down with the formation of smoke, while the taste of the products deteriorates sharply. Food should be fried at a temperature of + 5-10 ° C below the smoke point.

When frying, the main way fat is lost due to its splashing. This is due to the rapid evaporation of water when the fat is heated to more than 100°C. Fat loss from splashing is called waste, and it is significant in fats that contain a lot of water (margarine), as well as when frying moist foods (raw potatoes, meat, etc.). Overall fat loss is less in breaded products.

The most significant chemical changes in fats occur during deep-frying. As a result of hydrolysis, oxidation and polymerization, harmful compounds accumulate, giving the fat an unpleasant odor and rancid taste. Toxic products of thermal oxidation of fats (aldehydes and ketones) are adsorbed on the surface of the fried products. In addition, fat is contaminated with particles of the product that enters it.

To prevent undesirable changes in fat, fryers are used, in the lower part of which there is a so-called cold zone, where the temperature of the fat is much lower, and the particles of the product that get there do not burn out. To protect deep fat from spoilage, a number of technological methods are used: deep-fryers are periodically filtered, hands and equipment are lubricated with vegetable oil, products intended for deep-frying are not breaded in breadcrumbs.

Carbohydrate Changes

When starch is heated with a small amount of water, its gelatinization occurs, which begins at a temperature of 55-60°C and accelerates with an increase in temperature to 100°C. During the heat treatment of potatoes, starch gelatinization occurs due to the moisture contained in the potato itself.

When baking dough products, starch gelatinizes due to moisture released by coagulated gluten proteins. A similar process occurs when cooking legumes pre-swollen in water. The starch contained in dry products (cereals, pasta) gelatinizes during cooking due to the absorption of environmental moisture, while the mass of the products increases.

Raw starch is not absorbed in the human body, so all starchy foods are eaten after heat treatment. When starch is heated above 110°C without water, starch is decomposed into dextrins, which are soluble in water. Dextrinization occurs on the surface of baked products during the formation of a crust, during the browning of flour<# «justify»>Vegetables with white color . Vegetables such as potatoes, white cabbage, onions, become yellowish in the process of cooking or poaching. This is associated with a change in the flavone glycosides contained in vegetables, the non-sugar component (aglycone) of which is hydroxy derivatives of flavone or flavonol, belonging to the group of phenolic compounds. Flavonoid glycosides are colorless.

When vegetables are boiled or stewed, these glycosides are hydrolyzed with the elimination of aglycone, which has a yellow color in the free state. The intensity of the color of oxy derivatives of flavone (flavonol) is directly dependent on the number and position of hydroxyl groups in its molecule. Therefore, it is likely that potatoes peeled in an alkaline way, in the process of further cooking, acquire a bright yellow color unusual for it.

Oxy derivatives of flavone, in turn, can give compounds painted in other colors, and tell the vegetables one or the other. other shades. If iron salts are present in the cooking medium, compounds of a green color may be formed from flavone oxy derivatives, which then turn into brown. The darkening of vegetables that occurs in this case worsens their appearance. Usually, iron salts enter the cooking medium from the walls of poorly tinned boilers or enamelled pans with damaged enamel. Therefore, it is not recommended to cook vegetables in such dishes.

Darkening of vegetables with white color can occur not only as a result of the formation of iron-phenolic compounds. The cause of darkening may be the formation of melanoidins.

Vegetables with a red-violet color. From this group, we will focus on the change in color of the beet weld. The red-violet color of the table beet is imparted by two pigments contained in the cell sap: purple and yellow. The content and ratio of these pigments, apparently, determine the differences in the shades of certain beet varieties.

The purple pigment is called betanin. It is a monoglycoside whose aglycone is betanidine or isobetanidine. In contrast to the colorless flavone glycosides, betanin is colored.

During heat treatment, beet pigments are destroyed to one degree or another. Moreover, the purple pigment is less resistant to heat than yellow. The destruction of pigments leads to a change in the color of the beets, which becomes less intense. Due to the greater stability of the yellow pigment, the beets may acquire a brownish tint to one degree or another. The degree of destruction of the pigment during heat treatment depends on their concentration and the reaction of the environment. The higher the concentration of pigments, the better they are preserved. This explains the recommendation to cook beets in the skin. In this case, the color change of the beets is almost minimal. When cooking peeled beets, its color changes to a greater extent. In this case, part of the pigments passes into the cooking medium, their concentration in the beet itself decreases, which leads to a decrease in the intensity of its color. When cooking and poaching beetroot, cut into pieces, the diffusion of coloring substances increases and the pieces of beetroot may become brown in color. It is believed that in an acidic environment, the color of the beets is not only better preserved, but sometimes even enhanced. This is due to the fact that the color of aglyconabetanidine depends on the pH of the medium. In very acidic environments (pH less than 2), it has a purple color. In solutions with higher pH (more than two) - red. Acidification of the cooking medium does not prevent the destruction of pigments, but the preserved purple pigment acquires a brighter (red) color.

The maximum loss of nutrients is observed during cooking in the main way compared to other types heat treatment products. The complication of technology (chopping, rubbing raw and boiled foods, stewing) also contributes to the loss of nutrients.

Conclusion

In this course work, theoretical knowledge was consolidated on the technological process of preparing soups, changing the main nutrients in the process of cooking; the formation of practical skills in the development of technological documentation for new types of products.

Soup is a necessary food, it is very necessary and useful for the normal functioning of the gastrointestinal tract and not only, but, nevertheless, with today's frantic pace of life, it is not always possible to please your body with a portion of fresh hot broth. Meanwhile, the soup is simply irreplaceable, especially when it's cool outside. It warms the body and provides the necessary vitamins, nutrients, micro and macro elements.

The assortment of soups is very diverse, they differ in recipe, form of cutting vegetables, taste and cooking technology. Each type of soup has its own characteristics, which are formed during the production process. It is necessary to pay more attention to product quality, its safety, and to detect defects in a timely manner. The finished soup must comply with organoleptic (taste, smell, color, appearance, consistency), physico-chemical (content of solids, fat and sugar) and microbiological quality indicators. And also the serving temperature and the expiration date must be observed. It is also necessary to take into account the ratio in the product of the main nutrients (proteins, fats and carbohydrates) and the energy value when compiling the menu.

Taking into account all of the above, two technical and technological maps were developed for new soups: veal soup with vegetables and stew.

Side dishes for clear broths are served separately on a patty plate or combined with broth in a serving bowl just before the holiday. The first group of side dishes includes toasts, various croutons, profiteroles, pies, kulebyaki, pies. To the second_group - side dishes from flour products, cereals, meat and fish products from eggs, vegetables, etc. These side dishes are prepared separately. You can’t cook them in broth, because. soups may become cloudy.

Toast.

Wheat bread without crusts is cut into slices and fried without fat in toasters.

Croutons with cheese.

Loaves of wheat bread without crusts are cut into thin slices, put on a baking sheet, sprinkled with grated cheese, sprinkled with oil and grated red pepper. The resulting mass is thickly spread on slices of bread and baked in an oven. Spicy croutons are served with borscht.

Profiteroles.

Choux pastry is released from a pastry bag in the form of balls with a diameter of 1 cm and baked at a temperature of 180-200ºС for 30-35 minutes.

Vermicelli, noodles (homemade and industrial production).

They are boiled and thrown into a colander, put on a plate when on vacation.

Dumplings flour and semolina.

For cooking flour dumplings salt, butter are put in a saucepan with milk or broth, and when the liquid boils, add the sifted flour, knead the dough well with a spatula, warming up for several minutes. After that, it is slightly cooled (to t = 70ºС), raw eggs are introduced and thoroughly kneaded. The dough is rolled into a tourniquet, cut into pieces weighing 10-15 g. Dumplings are dipped in boiling salted water (at a ratio of 1:5) and boiled for 5-7 minutes. Until the holiday they are stored on a food warmer.

They also prepare semolina dumplings. Eggs are introduced into viscous semolina, cooled to a temperature of 70ºС. The mass is cut with two spoons or a pastry bag and boiled.

Dumplings.

Before release, dumplings are boiled for 5-7 minutes in salted water (for 1 kg of dumplings, 4 liters of water and 20 g of salt).

Also cook ravioli(small dumplings).

Boiled rice.

Rice is stewed or boiled in a large amount of water (for 1 kg of rice 6 liters of water and 60 g of salt), discarded, washed with hot boiled water and stored until holiday without broth in a water bath.

Rice baked (risotto)

Rice groats are washed, stewed (the ratio of groats and water is 1: 2) with butter and tomato puree, cooled to 70 ° C, raw eggs are added, half the norm of grated cheese, mixed, spread in portioned forms, oiled, or on a baking sheet, sprinkle with the remaining cheese, drizzle with butter and bake.

Rice baked with vegetables (garbur).

Prepared in the same way as baked rice, but with a layer of browned vegetables. Carrots, parsley root or celery, leeks are cut into strips, sautéed and mixed with green peas. Half of the prepared rice is spread on a greased baking sheet (portion form), this rice is covered with a layer of vegetables, leveled and a layer of rice is placed on top, sprinkled with grated cheese, sprinkled with butter, and baked.

Side dishes of meat, poultry, game, fish.

In a clear broth, on vacation, put pieces of boiled chicken, turkey, beef pulp, dumplings from dumplings of chicken or fish mass, meat or fish meatballs. Before serving, all these side dishes are preheated in the broth.

Eggs boiled in a bag.

The egg is boiled for 4-4.5 minutes, then quickly cooled in water, peeled and stored in warm broth (50-60ºС) until holiday.

Eggs boiled without shell (poached).

Salt, vinegar are added to the water, brought to a boil, eggs are released and boiled for 4 minutes.

Omelet natural.

Eggs are beaten with milk (for 5 eggs 250 g of milk), salt is added, filtered, poured into molds or baking sheets greased with oil, and boiled in a water bath or in a double boiler. You can add mashed carrots, tomato, spinach, green peas to the scrambled mass.

Pancakes (celestine).

Pancakes are baked, lubricated with chicken knel mass, rolled up, stewed and cut across.

Vegetable side dishes.

Broths are served with boiled Brussels sprouts in salted water, heads of asparagus cut into pieces, poached vegetables (carrots, parsley, celery, white cabbage) in various combinations. Vegetables are cut into strips, cubes, small cubes.

Homework

1 Collection of recipes for dishes and culinary products. Mn.: BAK, 1996, p.133-137

2 Kovalev N.I., Kutkina M.N., Kravtsova V.A. Cooking technology. M .: Publishing house "Business literature", 1999, p.185-190

3 Kovalev N.I., Salnikova L.K. Cooking technology. M.: Economics, 1988, p.109-112

Clear soups. Technology for preparing clear broths and side dishes for clear soups

Clear soups consist of clear broths (consommé) and side dishes that are cooked separately.

Fat-free cutlet meat;

Bones of a bird or game;

egg white;

Fish caviar and lightly whipped proteins;

Grated carrots and proteins.

To give a transparent meat broth a brown tint, carrots, onions and white roots are roasted without fat until a dark brown color appears.

Based on bone broth, you can cook 6 eagle, adding chopped bones of game or smoked pork, as well as chopped beets with vinegar to the guy.

Fish broth (ear). It is cooked from gutted fish trifles with scales or fish food waste, adding raw onions and parsley (root) to them.

The fish broth should be clear, with glitters of fat on the surface. He is released with meatballs, as well as pies.

In the ear of a sterlet and other fish add colored butter (previously, grated carrots are sautéed on it and filtered). Lemon and finely chopped parsley are served separately.

Prepared on the basis of fish broth Rostov fish soup(with potatoes, sliced tomato slices and pike-perch fillets) and fish soup(with potatoes whole tubers, onion heads, parsley in thin circles and pieces of pikeperch or burbot fillet). Butter is put into the prepared ear. Finely chopped greens are served separately.

Bird broth. Clear chicken or turkey broths can be made without clarification. In case of extreme importance, they are clarified with a brace from bird bones with the addition of water, salt and egg white (1-1.5 liters of water are taken per 1 kg of bones).

Poultry broth, like fish broth, should be yellowish in color; grease is not removed from the surface.

In summer, clear broths can be served chilled.

Preparation of garnishes for clear soups.

The side dishes of the first group include various croutons, kulebyaks, pies, pies and pies made from yeast and puff pastry with various minced meats, profiteroles (baked choux pastry balls).

When you leave, put a side dish in portioned dishes and pour the broth. Patties, kulebyaki, pies, wheat croutons are released separately on a patty plate.

They also cook baked rice with vegetables. or without them. To prepare baked rice, 2/3 of grated cheese, raw eggs, tomato paste, oil, salt are added to boiled rice and everything is mixed. The prepared mass is laid out in portion molds or on a baking sheet, greased, sprinkled with fat and baked in an oven.

Egg side dishes. A side dish for a clear broth can be an egg boiled in a ʼʼpouchʼʼ and peeled. Various omelettes are widespread (natural, with carrots, spinach, tomato, green peas, cauliflower, asparagus, game, chicken, liver).

Vegetable side dishes. Broths are served with cauliflower and Brussels sprouts boiled in salted water, savoy cabbage cut into slices with a stalk, asparagus heads cut into cubes, boiled vegetables (carrots, parsley, turnips, celery) in combination with green peas, cauliflower, etc.

Milk soups. Range. Cooking technology

They are prepared with whole milk or a mixture of milk and water, dry or condensed milk sterilized without sugar (replacement rate for 1 liter of milk is 0.46 liters). To obtain 1 liter of reconstituted milk (depending on the variety), 110-130 g of sifted milk powder and 900 ml of boiled water (t = 60-70 ° C) are taken. At temperatures above 70 ° C, milk powder proteins coagulate and dissolve poorly. The sifted milk powder is first stirred in a small amount of water until smooth, then the rest of the water is added and left for 30-40 minutes to swell the milk proteins. Then, stirring, bring to a boil. It is not recommended to boil milk for a long time: its biological value decreases, the taste worsens. This also applies to milk soups.

Garnishes for soups are cereals (rice, millet, semolina, barley, barley. Hercules); pasta of industrial production or flour products prepared at catering establishments (house noodles, dumplings, profiteroles); vegetables (pumpkin, turnip, zucchini, leek, carrots, white cabbage, Brussels sprouts, Savoy cabbage, green peas, green beans in pods).

The technology for the production of soups based on whole milk is as follows: milk, brought to a boil, is injected with mechanically processed products and boiled until cooked, adding salt and sugar before the end of cooking.
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Before serving, soups are seasoned with butter.

Milk soups with pasta thicken quickly during storage, so they are cooked in small batches. Their implementation period is no more than 30-40 minutes.

Milk soup with pasta. Pasta is boiled in water until half cooked (pasta - 15-20 minutes, noodles - 10-12 minutes, vermicelli - 5-7 minutes), the water is drained, and the pasta is placed in a boiling mixture of milk and water and, stirring occasionally, boil until readiness, put salt, sugar.
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Milk soup with cereals. Rice, corn, barley, pearl barley, buckwheat, millet, oatmeal ʼʼHerculesʼʼ are boiled in salted water until half cooked for 10-15 minutes. Next, add hot milk, put salt, sugar and cook until tender.

Corn, pearl barley can be boiled in water until cooked (the ratio of water and cereals is 6: 1), then they are thrown back and placed in a mixture of milk and water, brought to a boil, put salt, sugar.
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When you leave, fill with oil.

Semolina is preliminarily sifted, poured in a thin stream into a boiling mixture of milk and water, brought to a boil, put salt, sugar and cook for 5-7 minutes until tender. When you leave, fill with oil.

The soup can be served separately with wheat or corn flakes, 25 g per serving.

Milk soup with pumpkin and cereals. Diced pumpkin is placed in boiling milk or a mixture of milk and water and boiled until half cooked, then semolina or millet cooked separately is added, salt, sugar are added and boiled until tender. When you leave, fill with oil.

Milk soup with vegetables. Carrots and turnips are cut into slices or slices, potatoes into cubes or slices, white cabbage in checkers, cauliflower are sorted into small inflorescences, bean pods are cut into 2-3 parts. Turnips, some varieties of white cabbage and cauliflower are blanched beforehand to remove bitterness.

Browned carrots and turnips, potatoes, then cabbage are placed in boiling water, boiled at a low boil until cooked.

5-10 minutes before the end of cooking, put green peas or pre-boiled beans, pour in hot milk, add salt and bring to a boil. When you leave, fill with oil.

Milk soup with dumplings. Ready-made dumplings are placed in portioned dishes during the holiday, poured with hot boiled milk or a mixture of milk and water, put salt, sugar, and season with butter.

Milk soup with potato dumplings. Potatoes are peeled, rubbed, squeezed, mashed potatoes, pre-cooked in their skins, and salt are added. The resulting mass is well mixed. Round dumplings (2 cm in diameter) are made from the mass and boiled in water intended for soup. Next, add milk, bring to a boil, put salt. When you leave, fill with oil.

Milk soup with peas and pearl barley. Boil pre-prepared peas and pearl barley until cooked, add a mixture of milk and water, bring to a boil, put salt. When you leave, fill with oil.

Clear soups. The technology for preparing clear broths and side dishes for clear soups - the concept and types. Classification and features of the category "Clear soups. Technology for preparing clear broths and side dishes for clear soups" 2017, 2018.