Vegetable balls Riddle
For the amount you see in the picture, cook 1 large carrot and the same size beet until tender.

Refrigerate.

Grate 100 grams of hard cheese on a fine grater, divide into two parts.

In the same way, chop the carrots and beets into separate bowls, mix with grated cheese.

Add grated egg yolk to the beets.

For carrots - grated protein and slightly chopped garlic.

Cut a piece of lightly salted herring fillet into small cubes.

Form balls from the beet mass and roll a piece of herring inside.

From carrots it’s the same, inside is a piece of prunes or walnuts.

If the mass is not moist enough and does not stick well into a ball, add a little mayonnaise. I didn’t have to add anything - everything worked out just like that.

Place the balls on a flat dish, drizzle mayonnaise on top and garnish with herbs. Place in the refrigerator for half an hour.

Cake Fried Eggs
What makes this recipe so valuable - no oven required! Cake from the "unbaked" category))))

Chop 400 grams of ordinary cookies into smaller pieces.
Mix with 100g of soft butter and 3 tablespoons of honey.
Place the sides of the springform pan on the tray. Press the cookies into the bottom and place in the refrigerator.

Meanwhile, in a glass of peach compote (from a jar), heated almost to a boil, dissolve 1.5 tablespoons of instant gelatin. If you have simple gelatin, then the volume measures are the same, but the compote should be cold, the gelatin in it swells for 40 minutes, and then is brought to a hot state with constant stirring and dissolution of the gelatin.

From the compote, set aside 3-4 peach halves. We cut the remaining peaches and fill them with gelatin solution.
Add another half cup of sugar (this is if you like it sweeter).
And pour in half a liter of peach yogurt.

Place this mixture in the refrigerator. As soon as the jelly begins to thicken, pour it onto the cookies.
Place it back in the refrigerator and wait until it hardens completely.

We make the top layer from cottage cheese.
Bring half a glass of milk to a boil, dissolve a tablespoon of instant gelatin in it.
Grind a glass of soft cottage cheese with half a glass of sugar and a bag of vanilla sugar, combine with milk. We put it in the refrigerator. As soon as it starts to thicken, pour it onto the cake and place the peach halves on top.

If you have time, you can pour transparent jelly on top to decorate cakes (sold in the store). If you don’t have time, then it will be beautiful

And as soon as the top layer hardens, run a hot knife along the sides of the mold, carefully remove the sides and return the cake to the refrigerator until ready to use.

Jelly dessert Trio
You will need:
gelatin 15 gr
1 package of ready-made fruit jelly
3 packs of yogurt (125g each) without filler (for example, Ehrmann probiotic without sugar)
4-5 tbsp. sugar sand
1 tsp vanilla sugar

Prepare the finished jelly as directed on the bag.
Pour into glasses in which fruits (banana, apple, cherry (frozen)) have been placed in advance and place them in some container at an angle, but firmly, and in the refrigerator.
Then I prepare yogurt jelly: pour 150 grams of water into gelatin and let it sit for 30-40 minutes. During this time I mix yogurt with sugar. sand and vanilla sugar.
I put the gelatin in a micro-cook for 2 minutes until it boils and immediately take it out, cool it a little and mix it with yogurt. I add yogurt jelly to half-filled glasses and sprinkle cinnamon seasoning on top, and refrigerate until completely set. An awesome dessert is ready.

Bouquet.
The top and stalk of tomatoes are cut off (sometimes I cut out petals on tomatoes). Using a teaspoon, scoop out the middle and turn the tomatoes onto a plate to drain off excess juice. You can stuff it with any salad. I made it with cheese. Cheese, boiled carrots, grate eggs; garlic - through a garlic squeezer, add mayonnaise and dill. Garnished with parsley.
You can serve the salad with red sweet peppers in the same way.

500g boiled beets, 1 sour apple, 100g herring, 1 head of red salad onion, mayonnaise, dill. You can cut everything into cubes or using a grater. Decoration made of protein and pepper. The bud is a protein colored with beet juice. Stuffed with salad.

Salad with kirieshki

1 cheese carrots, cheese 50 gr., pressed garlic, mix with mayonnaise and place on a dish,
2nd layer - kirieshki, mayonnaise, 2 eggs, greens, mayonnaise.
Top with carrots, cheese and garlic again. Decorate as desired.

Salad Potency
Avocado: 3 pcs.

Celery stalks,

Crab sticks - 1 pack.,

Fresh cucumber - 2 pcs.;

Hard cheese - 150 gr.,

Mayonnaise
Finely chop all ingredients and season with mayonnaise.
Place the salad in avocado boats, which must first be sprinkled with lemon juice to prevent them from darkening!

Captain's salad decorated with lilac...
-1 kg squid
-2 packs of crab sticks
-6 eggs
- a jar of canned corn
-cheese
-mayonnaise
All products are chopped into strips. The salad is not layered, I mix everything and put it in a salad bowl.

I do the decoration this way: I rub the egg whites on a fine grater and divide them in half. I lay out part white, and the second part I tint with beet juice (just a little), “lilac” is laid out with a dessert spoon.

Chamomile Salad
1 chicken boiled fillet, 3 eggs, 200 grams of dried apricots, 2-3 pickled cucumbers, 1 chopped onion, pour over boiling water and then marinate in vinegar and salt for 5 minutes.

Cut all the products, mix with mayonnaise and stir, salt, spices to taste!
Chamomiles are squeezed out with a nozzle from a boiled egg white cream.

Liver hedgehogs

Prepare chicken liver pate:
500-600g. Boil the liver in salted water. Fry mushrooms (champignons) and finely chopped onions in olive oil, add salt and pepper. Mix everything (liver and mushrooms) and grind in a meat grinder! Add a little warm milk and softened butter to the resulting mass! Mix everything and put it in the refrigerator for a few minutes! When the minced meat begins to harden a little (set), we begin to sculpt the faces of the hedgehogs (wet our hands in warm water) and place them on a tray. Make the eyes - cloves (they resemble eyelashes), the nose - black peppercorns. Place in the refrigerator to harden the form.
The spines are made from butter (using a pastry bag), but we prefer mashed potatoes (not so greasy!)
Mashed potatoes: boil the crumbly potato variety in salted water until tender and beat (WITHOUT LUMPS!!!); add butter, 1 egg and hot milk. Beat everything well.
Place the prepared hedgehog faces on lettuce and parsley leaves and make spines from mashed potatoes (cooled slightly) through a cooking bag.

Original second course Piggy.
An indispensable item for a family holiday. As a hot dish, suitable for 6 people. Required: 1 can of canned champignons or other mushrooms, fry onions 1 cereal. head, chicken meat or other - fry about 1 kg, mashed potatoes (8-10 potatoes, 2 eggs for the bunch and drained butter. 100g - no milk is needed, otherwise it will be inconvenient to sculpt). Grease the mold with oil, lay out a little mashed potatoes in a layer of 1.5 cm, the diameter of a pig, I put mushrooms and onions in the head, and meat and onions in the body, or you can mix everything to taste, and then we cover it with mashed potatoes, like plasticine. Ears and snouts from one puree. Olive eyes. Eyelashes and mouth made of pepper. The tail can be cut with a pinwheel from raw potatoes or also from pepper. If the baking sheet is larger, then I also make hooves in front. Coat the entire pig with beaten egg and place in the air grill or oven for 15-20 minutes. I also sprinkle cheese on my back and head, it fries and the pig turns out curly. I wish you bon appetit.

Serving meat Kamysh
We beat the meat (part of the loin), add salt and pepper - roll it up, fry it in a frying pan, simmer - put it on a skewer, decorate the dish with herbs. More imagination!

Turtle Cake
* ready-made mini rolls - 4 pcs.
* gelatin - 20 g
* heavy cream - 2 1/2 cups
* sugar - 4 tbsp. spoons
* rosehip syrup - 2 tbsp. spoons
* chopped walnuts - 1/2 cup
* grated lemon zest - 2 tbsp. spoons
* banana - 1 pc.
* lemon juice - 2 teaspoons

Cooking method:
Soak the gelatin in 1 glass of cold boiled water until it swells, then dissolve in a water bath and strain. Whip the cream, add sugar, rosehip syrup, nuts, lemon zest and beat for 2 minutes, pouring the prepared gelatin into the mixture in a thin stream. Line the hemispherical shape with slices of mini rolls. Then fill with cream mixture, cover with roll slices and refrigerate for at least 3 hours. Before serving, place the “turtle” on a plate. From a banana, sprinkled with lemon juice, make a “head”, “legs” and “tail”, place them on a dish next to the “shell”.

Cheese roll
Despite its apparent simplicity, the dish turns out beautiful and tasty - guests spoiled by the holidays will love it.

Ingredients:

1 pack of cottage cheese
1 small bunch of dill
1-2 cloves of garlic
pieces of boiled chicken
300 g of “Russian” type cheese

Preparation:

Rub the cottage cheese, add chopped dill, crushed garlic, and pieces of chicken. Cut the cheese into cubes, place in a plastic bag, place in boiling water and cook for approximately 10 minutes until completely melted.

Cut the bag and, while the cheese is soft, quickly roll it out into a square with a rolling pin, as thick as your finger, and spread it with the filling.

Roll into a roll and put in the refrigerator. Before serving, cut into slices. It is advisable to take a bag that can withstand high temperatures.

In addition, you can add chopped nuts to the filling. and instead of “Russian” take “Poshekhonsky” cheese.

Salad Football.
* 2 cans of canned tuna in oil (or saury, pink salmon) 180 g each
* 2 boiled potatoes (400 g)
* 2 tomatoes (350 g)
* 2 eggs
* 1 leek or 2 onions
* salt
* mayonnaise

For decoration:

* 3 squirrels
* olives
* greenery

Recipe

Mash the fish with a fork (drain off the oil).

Cut the tomatoes into cubes.

Peel the potatoes and cut into cubes.

Grate the eggs on a coarse grater.

Cut the leek into half rings (finely chop the onion).

Mix fish, potatoes, tomatoes, eggs, onions, and add a little salt.

Season with mayonnaise.

Decorate the salad to taste. . I laid out the salad in a mound. I grated the whites on a fine grater (the yolks can be added to the salad), and finely chopped the olives. I laid out the olives in the form of hexagons (you can cut strips from the olives, lay them out in the shape of hexagons, and fill them with finely chopped olives), and filled the rest of the space with squirrels. Finely chopped the greens and placed them around the ball.
Bon appetit!

It’s good that chefs have come up with another way - to decorate a variety of dishes with herbs, including salads, soups and desserts. As a result, we get an aesthetic and healthy dish. At the same time, you don’t have to be a table decorating master. It is enough to place the cutlets on terry lettuce leaves - it will already be attractive. For other decorating methods, you will have to learn and spend some time with a magazine in your hands. And then handling any greenery will become a habit, and your table will become a work of art.

What kind of greens should there be?

Before experimenting, you need to select the freshest greens. Shriveled parsley and yellow dill will most likely make the salad unattractive, and all your efforts will be in vain. You will not get any pleasure from such food. So, the most common way to give food a more “live” and vibrant look is to sprinkle it with finely chopped herbs. It's simple, fast, effective. One has only to take into account that the greens should be finely chopped - without pieces of stems or leaf cores. If you decide to decorate the dish with leaves or twigs, they should remain intact. Otherwise, all products for decoration need to be cut finely.

Decorate with twigs

Even the usual onions and parsley can become protagonists in filling the aesthetic qualities of a dish if they are used skillfully. If you don’t want to constantly chop your greens, try dividing the dill into small sprigs and sprinkle them on a large plate. It turned out to be the basis for many dishes: here you can simply put half eggs sprinkled with mayonnaise, shortbread baskets with salad, stuffed tomatoes and much more. This alone is enough to give the dish a special charm. And if you add more slices of lemon or apple, you get a whole still life. You can also use parsley sprigs, lettuce leaves or other greens that you like. Therefore, there should always be a bunch of dill and parsley in the refrigerator - this is the minimum set that will allow you to add a touch of novelty to the usual table design and give it completeness.

Greens for children's dishes

You can decorate children's dishes in the same way, only here you need to put in a lot more creativity. Greenery can be used to make the basis for entire landscape sketches that mother and baby will make together. On a base of finely chopped dill you can lay out trees, figures of animals and insects, mushrooms and bushes. A ladybug made from a tomato, butterflies made from carrots, cucumbers and cheese, a stump from bread and a fly agaric mushroom from an egg and tomato, mushrooms from olives and much more can be made on this green carpet. And sprigs of greenery can be used as parts for making animal faces - mustaches or eyebrows made from dill look amazing. Even simple sandwiches laid out on lettuce or a parsley base will make a child look at them differently. After all, an appetizing dish makes you want to eat it quickly, which is what we achieved through our efforts to decorate the dish with herbs.

Garnish with green onions

Surrounded by stereotypes, we do not want to look for something new, but it is even present in the decoration of dishes with herbs. This is a chives that has long enjoyed good fame among professional chefs. These thin green tubes are a very convenient thing to pair with any dish. They especially like to add it to canapés or other similar sandwiches - it gives them a more sophisticated look. It is very easy to use at home, especially since no special techniques are required. The chives are simply cut into pieces and randomly placed on top of any dishes. And in children's fantasies it can be used most successfully - no one has yet come up with a better mustache if parents want to make the face of a cat or tiger out of porridge. Among other things, this onion is very tasty.

Decorate with rosemary

How to decorate snacks? If you use canned vegetables, you can also decorate them with sprigs of herbs or onions, and not just put them on plates. This will give the table more brightness and diversify the design. If you're a fan of new things and love to experiment, try decorating your table with a rosemary wreath. This is an unusual decoration, and it will certainly surprise and delight your guests and loved ones. This herb itself is very impressive, and can be used to decorate any dish, but a wreath will become a more amazing and non-trivial table decoration. Place rosemary on a flat plate in the form of a wreath; you can even twist the branches slightly. The middle should remain empty. Place olives, small cubes of mozzarella, gherkins, cherry tomatoes and any other small products on the wreath one by one. You can put any canned vegetables or assorted vegetables in the middle. This will make a snack “in a wreath”. It will be an unexpected memory of the New Year, because a rosemary wreath looks like a New Year's tree decoration.

The second decoration option with rosemary is even more romantic. It is suggested to decorate a pie or cupcake with a hole in the middle with rosemary. To make the pie look more attractive, it is better to fill the middle with something so that it looks like a complete work of culinary art. Often a candle is placed there, and it looks quite beautiful. Let the candle be small, with a low candlestick. Scented candles are not used here - rosemary will serve as a fragrant filler. Let's place its branches around the candle, and while it burns, its warmth will warm up the fragrant herb, and you will feel the subtle smell of pie and the elegant scent of rosemary. Together they will create a unique bouquet that none of the guests will be able to forget.

Decorate with mint

Mint has been known for a long time; it is used in a variety of situations - for making tea, cocktails and for decorating dishes. Moreover, its filigree leaves can be used to decorate puree soup, mousse, and drinks. And it will be in place everywhere. That's why it's so easy to brighten up any dish if you have fresh mint at home. Now many housewives simply grow it on the plot, and in winter in pots and flowerpots. So this is a decoration for all year round! What can be decorated with mint sprigs:

1. fruit salad;
2. beverages;
3. ice cream;
4. Dessert.

And if you add berries to the mint, you’ll get a fun, colorful assortment that will lift the mood of your guests. Any child will not resist yogurt if he sees a mint leaf and raspberries on top. What about homemade cake? Here mint may well play the role of a savior if there is nothing to decorate it with or there is no time left for all sorts of delights. We simply cover the top cake with white cream or whipped cream, place a circle of mint in the center, and sprinkle all the splendor with cinnamon. No one will think that the idea was completely different. And the aroma will delight the most capricious sweet tooth.

Some advanced housewives make a completely new and unusual decoration from mint: chocolate coins. They can be used to decorate desserts, ice cream, pastries and cakes. In addition, these coins keep mint fresh for three days. And there’s no need to talk about the original taste of the decoration. Take as many mint leaves as you need to decorate the dish and place them on baking paper or foil at a short distance from each other. Melt a bar of dark chocolate in a water bath and pour into a pastry bag.

Now you need to carefully place enough chocolate from the bag onto each leaf so that it is enough to cover one leaf. Place another sheet of parchment on top and press lightly onto the table. After this, the chocolate should completely cover the mint leaves to create chocolate coins. If they are uneven, you can trim them with a knife or a round cookie cutter. Now the leaves on the tray need to be placed in the cold, and after an hour they can be separated from the parchment and immediately used as decoration. They can also be stored in a container for several days. With a little practice, you will be able to make excellent coins and you will certainly surprise your guests.

Decorate with basil

The beautiful basil is perfect for decorating dishes. They, like mint, can be used to decorate meat dishes, salads, pizza, and desserts. Professionals consider the most successful combination to be a salad made from mozzarella, tomato and basil, but it is used here not as a decoration, but as a full-fledged ingredient. Still, the hint of basil gives this salad a new twist every time. As well as the way the products are stacked. They can be cut into flat slices and laid out in layers in the form of a pyramid tapering towards the top. You can arrange cherry tomatoes, cheese and basil in a spiral on a flat dish, rounding it towards the middle. Some people put them in layers in a circle, and put basil sprigs inside the circle - it’s also beautiful. Sometimes they simply line a plate with basil leaves and top it with canapés of cookies, cheese and cherry tomatoes.

As you can see, decorating the table with greenery is not as difficult as it might seem at first. And all the greens are quite accessible, you just need to remember that they must be fresh. And the most important thing here is that this is not just a whim, because by decorating dishes with herbs, we also make them healthy, and this is very important.

Greenery decoration for bowls

You can put salads, pates, pickled vegetables, black olives in bowls decorated in this way.

You will need: 1 egg white, 1 bunch of dill and parsley, carving knife.

Progress

1. Wash the dill and parsley, dry it, and chop it very finely.

2. Grease the edges of the bowls with egg white, dip in chopped herbs to form a rim, and let dry a little.

This text is an introductory fragment.

Lemon and lime decoration This bright decoration can be used to decorate appetizers and main courses of fish, as well as various salads, including fruit ones. You will need: 1 lemon, 1 lime, a canneling knife, a short knife. Procedure 1. Wash the lemon and cut it out

Green soup Ingredients: sorrel - 500 g, young nettle - 100 g, carrots - 1 pc., eggs - 2 pcs., green onions - 1 bunch, spinach - 0.5 bunches, sour cream, salt to taste. Method of preparation Carrots wash, peel and grate on a coarse grater. Sorrel and nettle are sorted, washed, finely

Tomatoes with muscat grapes, garlic, chili pepper, horseradish, dill, parsley and currant leaves “Decoration of the meal” 1 kg 500 g - 2 kg cream or cherry tomatoes 1 bunch of muscat grapes 1 head of garlic 1 pod of chili pepper 5-6 leaves

DECORATING A DISH Korean chefs never waste time on decorating, serving and everything that concerns the appearance of dishes. The separate cooking method introduced another specific operation in Korean cuisine, after hot processing. This is a compilation

Borscht with pork, cauliflower, sweet pepper, parsley root and spicy tomato sauce “Decoration of everyday life” For a 5-liter saucepan: ? 800 g pork ribs? 500 g cauliflower? 5 potatoes? 2 pcs. beets? 1 PC. large carrots? 1 PC. sweet pepper? 1 onion? 1 large

Chapter 9. Design and decoration of bakery products

Oat nuts with raisins, rum, vanilla, lemon zest and brown sugar “Decoration for

FINISHING AND DECORATING CAKES The biscuit baked for the cake is cut horizontally with a thread or a sharp knife into layers 1.5-2 cm thick. The thinner the layers, the tastier the cake. Biscuits are usually quite dry; therefore, before preparing the cake, they must be moistened with sugar

Cabbage soup from greens This dish is prepared in April-May, sometimes in early June, when the leaves of green grass (snyti) are young and juicy. The Mari name for the herb is seretan. This greenery sprouts from the second half of April, there is especially a lot of it in the forest zone, in meadows, and in vegetable gardens.

2. Decorating meat dishes The highlight of the meal, of course, is the main course. As a rule, this is meat. There are increased requirements for this dish. After all, no matter how tasty it may be, its appearance will not cause appetite and the whole holiday can go down the drain if it is served

3. Decorating fish and seafood dishes Most of our planet is covered with water. Therefore, the quantity and variety of seafood that can be used to prepare various dishes is enormous. These include fish, crustaceans, mollusks, and many other living things.

4. Decorating vegetable dishes Vegetable dishes can be either a separate dish or an addition to meat or fish

Decoration from jelly Decorations of vegetable dishes made from jelly look very original. It is recommended to prepare jelly from broth, various vegetable juices or roast sauce. To make jelly, you need to dilute pre-soaked gelatin (about 5 g) in

5. Decorating appetizers and sandwiches Appetizers are an ideal complement to the main dishes of the holiday table. They can be made in the form of funny decorations that will delight both adults and children gathered at the same table. As a rule, snacks are served on the festive table

6. Decorating drinks Drinks have always been an integral part of the human diet. Like all other dishes of the festive table, drinks cannot be left without decoration. Decoration of drinks in some cases is used not only for beauty, but also for convenience - objects

Ice decoration You can use ice to decorate most drinks in an original way. Ice of different colors and shapes will look especially unusual. You can make multi-colored ice cubes by adding fruit juices or syrups to water. It will look beautiful if in a mold

Fried fish with green oil (No. 526)

Prepare a semi-finished product in the form of a bow or a figure eight. In the first case, cut the fillet into portions in the form of a diamond, one per serving, make a cut in the middle along the piece and, inserting one end into it, turn the semi-finished product into a bow, sprinkle with salt, pepper, breaded in flour, moisten in lezone and bread in white breading.

To obtain a semi-finished product in the form of a figure eight, cut the fillet into strips 0.8-1 cm thick and 4-5 cm wide (the length of the pieces depends on the weight of the portions), double-breaded, rolled into a spiral in the shape of a figure eight, and then pinned with a skewer.

Deep-fry the semi-finished product and bring to readiness in the oven.

Cut raw potatoes into cubes, rinse, dry with a cloth, fry in the main way and add salt.

Prepare hot tomato sauce (in one bowl for two dishes). Dilute the white flour sauté with slightly cooled broth prepared from fish waste, bring to a boil and simmer for 25-30 minutes. Saute the roots, onions and tomato puree, add to the sauce and cook until the vegetables soften. Strain the sauce, puree, bring to a boil, season to taste with salt, sugar, and creamy margarine.

Prepare green oil. To do this, soften the butter, add lemon juice and finely chopped parsley or dill, mix well, shape into a cylinder or rectangle and cool.

Place fried potatoes on a heated oval dish or shallow plate on the side, and next to it, slightly covering the side dish, a piece of fried fish. Garnish the fish with lemon and herbs. Serve tomato sauce separately in a gravy boat. Pour melted butter over the fish served on a plate, and place a piece of green butter on the fish served on a platter.

The fish prepared in this way is a type of fried fish and is called fish "colbert", or fish fried with green oil.

Pike perch 192/92, wheat flour 6, eggs 1/2 pcs., crackers 15, fat 10. Green butter (No. 879): butter 8.5, parsley 2, lemon 0.8 g. Garnish (No. 761): potatoes 290/217, fat 15. Sauce (No. 857): fish broth 53, margarine 4.5, wheat flour 3, carrots 5/4, onions 3/2, parsley (root) 2, tomato puree 26, sugar 1 .Exit 335.

Quality requirements. The taste of the fish is moderately salty. The fish is well fried, the color of the crust is golden. The potatoes are soft and crispy. The sauce is slightly sour, aromatic, homogeneous. The color is dark pink with glitter.

Fried fish in dough (No. 530)

Cut the skinless and boneless fillet into cubes 1-1.5 cm thick, 5-6 cm long, place in a non-oxidizing bowl, sprinkle with lemon juice or citric acid solution, pour over vegetable oil, sprinkle with parsley, salt and refrigerate for 30 minutes. for marinating.

Prepare the batter. Separate the whites from the yolks. Grind the egg yolks with salt, sugar, dilute with milk, add sifted flour, stir well and pour in vegetable oil. Beat the egg whites into a fluffy foam and add to the dough in 2-3 additions. Using a chef's needle, dip the pieces of fish into the dough and immediately place them in hot fat (170°C). Fry until a uniform golden crust forms. Remove the fried pieces to a sieve with a slotted spoon and let the fat drain off.

Before releasing, place the fish in the oven for 3-5 minutes. Prepare fried greens: wash the most beautiful sprigs of parsley or celery, dry, deep-fry, remove with a slotted spoon onto a sieve and allow the fat to drain.

Prepare mayonnaise sauce with gherkins (tartar). Finely chop the gherkins or peeled pickles and, after squeezing out the brine, add them to the prepared mayonnaise. Season the mayonnaise sauce with Yuzhny sauce and stir.

Place a folded linen or paper napkin on an oval dish, and place pieces of fish on it in the shape of a well or a Christmas tree. Place lemon slices on the sides, and place fries on the fish or on the side of it. To make the lemon slices stable, you need to trim the peel at one end and tuck it inward. In a gravy boat, serve mayonnaise sauce with herbs or gherkins or hot tomato sauce.

Pike perch 140/67, citric acid 0.2, vegetable oil 4, parsley 3/2, wheat flour 30, milk 30, eggs 3/4 pcs., fat 15. Sauce (No. 887): mayonnaise 37, pickled cucumbers 23, Southern sauce 2. Yield 200.

Quality requirements. The taste of the fish is delicate. The fish pieces are evenly fried and golden in color. The sauce is spicy and aromatic, the cucumbers are evenly chopped. Green fries - dark green with shine, crispy.

Telnoye from fish (No. 545)

Pass the skinless and boneless fillet through a meat grinder twice, combine with white bread (without crusts) soaked in milk, add salt and ground pepper, mix well, pass through the meat grinder again, add milk and beat the mixture well.

Place the mass in the form of a cake on a wet cloth, place the minced meat in the middle and fold the cake in half, holding the edges of the cloth with your hands, giving the product a crescent shape. Remove the body from the fabric, soak it in the egg and bread it in white breading.

For minced meat, sauté finely chopped onions, add boiled porcini mushrooms or champignons and fry along with the onions. Then mix with ground breadcrumbs, boiled eggs, salt and pepper.

Deep fry the shaped products until golden brown and cook in the oven until cooked.

Heat canned green peas and season with butter.

Deep fry the potatoes into cubes. Prepare hot sauce.

Place the vegetables beautifully on a heated oval dish, two pieces per serving, place green peas and potatoes in the concave side of the products, garnish with herbs. Pour margarine over the body. Serve the sauce separately in a gravy boat. When serving on a plate, pour the sauce on the side of the body.

Pike perch 135/65 or cod 89/65, milk 25. For minced meat: onions 26/22, fat 4, fresh champignons 18/14, eggs 1/6 pcs., crackers 1.5 fat 12, eggs 1 1/6 pcs., crackers 6. Garnish (No. 789): potatoes 97/72, fat 5, green peas 74/48, margarine 2. Sauce (No. 857): fish broth 53, margarine 4.5, wheat flour 3, carrots 5 /4, onion 3/2, parsley (root) 2, tomato puree 26, sugar 1, margarine 5. Yield 300.

Quality requirements. The taste is inherent to this type of fish, with a characteristic taste and aroma of fried mushrooms and onions. The color is uniformly golden. The consistency is soft, the crust is crispy, the shape of the products is well preserved. The sauce is slightly sour, homogeneous, dark pink with shine.

Sequence of operations. Cut the fish and cut semi-finished products (first cut into portions, then into cubes, and prepare chopping from the remaining fish), set to cook broth from fish waste, set to marinate the fish; process vegetables, sauté roots, onions and tomato puree for tomato sauce; prepare the mass for the body; prepare tomato sauce; prepare minced meat for the body, prepare white breading, batter, prepare potatoes for frying; prepare semi-finished product, vegetable, fry potatoes; prepare green butter, prepare mayonnaise sauce with gherkins, prepare fried onions; fry all the semi-finished products and bring them to readiness in the oven, heat the green peas; prepare dishes for dispensing products.

Homework assignment

1. Make technological maps for boiled lamb with vegetables (airishtu), kidneys in Russian, liver stewed in sour cream.

2. Write out the demand invoice.

3. Answer self-test questions.

Self-test questions

1. Name the methods of cutting fish for frying in the main way and deep-frying, and methods for preparing semi-finished products.

2. Explain the rules for frying fish using the basic method and deep-frying.

3. Name the processes that occur when frying fish.

4. Select sauces and side dishes for fried fish.

5. What is the significance of the bread and liquid introduced into the cutlet mass for the body?

6. How to prepare deep fat and determine the temperature of the fat?

7. Name the order in which you need to deep-fry such semi-finished products as Colbert fish, fish in dough, vegetable, onions, potatoes and herbs.

Meat dishes

All types of heat treatment are used to prepare meat dishes.

Boiled meat

To prepare second courses of boiled meat, beef, pork, veal and lamb are used. In addition, various offal, salted and smoked products are served boiled - corned beef, smoked brisket and loin, ham, as well as sausages - sausages, wieners, sausage.

For beef carcass, it is advisable to use the brisket, trim, shoulder and subscapular parts, side and outer parts of the hind leg for cooking. For small livestock carcasses - shoulder and brisket.

The meat is boiled in large pieces weighing from 1.5 to 2 kg, placed in hot water (1 - 1.5 liters of water per 1 kg of meat). Larger pieces cook unevenly. When the water boils, reduce the heat and continue cooking at a very low boil or without boiling at a temperature of 85-90°C. Before boiling, cut the film along the ribs from the inside of the brisket; the flesh of the shoulder blade and the edges are rolled up and tied with twine.

40 minutes before the end of cooking, add onions, parsley, celery, carrots and 30 minutes before the end of cooking, salt the meat. The readiness of the meat is determined by piercing the chef's needle, which should freely enter the meat and come out just as freely; the juice flowing from the puncture should be clear.

The finished meat (beef) is cut into portions across the grain and served with boiled potatoes, a complex side dish of boiled and stewed vegetables, mashed potatoes and sour cream with horseradish or steam sauces. Veal is served with steamed rice, mashed potatoes, vegetables in milk sauce and steam or white sauce with egg. The pork is served with stewed cabbage or mashed potatoes and red sauce with onions and mustard. The lamb is served with boiled potatoes, steamed rice, crumbly buckwheat porridge, and broth is poured over the meat.

Before leaving, boiled meat is stored in a small amount of broth at a temperature of 50-60°C in a container with a closed lid.

The offal products most often boiled are tongues, brains, kidneys, and tripes. The tongues are processed, washed, poured with hot water and cooked like meat for main courses. The finished tongues are placed in cold water for 3-5 minutes and removed from the skin. Cut 2-3 pieces into portions, pour in broth and bring to a boil. Cutting portions begins from the thin part of the tongue. The tongue is served with mashed potatoes or green peas and red sauce with wine or sour cream with horseradish.

The brains are soaked in cold water to bleed and remove the film. Pour in acidified and salted cold water and cook with the addition of aromatic roots and onions for 20-25 minutes from the moment of boiling. The brains are stored in a decoction.

When leaving, the brains are portioned, boiled champignons or sliced ​​porcini mushrooms are placed on top, and steamed or white sauce with egg is poured over it.

Beef kidneys are cleaned of films and fat, cut lengthwise and soaked in cold water for 2-3 hours, then poured with cold water and brought to a boil, the broth is drained, then poured again with cold water and boiled for 1-1.5 hours at a low boil. .

The finished kidneys are washed and used to prepare the dish “kidneys in Russian”.

The tripes are soaked, scalded, peeled, washed, placed in cold water (3 liters per 1 kg) and boiled for 4-5 hours. Roots, onions, and spices are added 30 minutes before the end of cooking. Boiled tripes are used to prepare the dish “tripes stewed in white or tomato sauce.”

Sausages or sausages are placed in boiling salted water (15 g of salt per 1 liter of water). For 1 kg of sausages or sausages, take 2-3 liters of water. The artificial casing of the sausages is first removed. When the water boils again, reduce the heat and heat the sausages without boiling for 5 minutes, and the sausages for 7-10 minutes. Sausages and sausages are served with mashed potatoes, stewed cabbage, crumbly buckwheat porridge, and boiled pasta. You can serve red sauce with onions and mustard. Specialty 6./restoran.htm - Website with books By... Observation on practical classes By discipline "Information technologies" Work in...

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Lesson

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The work program on technology for grade 7 is compiled on the basis of the state standard of basic general education, an approximate program of basic general education on technology,

Working programm

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Final state certification program Specialty: 0505 03 Technology

Program

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