“Menu” - When and where did the first menu appear? Under Louis XIV, menus took the form of notes - cards on thick paper with orders of dishes for the king: dishes for lunch, dishes for pleasure, etc. 1. A few more samples of menus from 1899-1910. Fernand Point, Each dish on the menu has a price and guests can choose as they wish;

“Meat dishes” - Fillet steak languette entrecote rump steak for baking. 4. Cutting. Types of meat. Dried meat is easier to cut. 2. Washing. Scheme for cutting lamb and pork carcasses: Portioned semi-finished products. Small-piece semi-finished products. 5. Boning. The kitchen immediately received an order to fry and serve the meat. 1. Shoulder 2. Neck 3. Loin 4. Brisket 5. Ham.

"Entertaining Cooking" - Entertaining Cooking. Answer: dumplings. The author is a technology teacher at MAOU “Secondary School No. 31” of Veliky Novgorod Olekhova V.E. Answer: beef. Quiz game for students in grades 6-8. Answer: Egg. Purpose of the quiz game: Answer: Bow. A diplomat and a method of preparing herring. Answer: buds.

“Varieties of Fruits” - Homeland - India, China and the tropical Pacific islands. Lemon. There are many fruits growing on the trees. Fruits that grow on trees. Lemon is a small evergreen fruit tree up to 5-8 m high, with a spreading or pyramidal crown. Quite a tall tree, belongs to the Citrus subfamily of the Rutaceae family.

“Processing vegetables” - Shaped types of cutting carrots. 20*20*20 large cubes. Sorted, cut off greens and roots, washed and cleaned. Cut off the outer part of the stalk. Washing vegetables. 4*4*25 matchsticks. Processing of root crops. Place the peeled vegetables in a container of cold water (rather than placing them on a cutting board). A brief summary of the topic.

Mechanical culinary processing of tubers. Sorting.
Calibration
Cleaning
the washing up
Cleaning up
the washing up

Simple types of potato slicing

Cutting forms, sizes and culinary uses of potatoes

Cutting form
straw
small blocks
Dimensions, cm
Culinary use
Length 4*5, cross
section 0.2 * 0.2 cm
For deep frying
Length 4*5, cross
section 0.2 * 0.2 cm
For frying, borscht (except naval and
Siberian), rassolnik, soups with
pasta, etc.
Cubes:
(lots of fat)
Large
Rib 2 * 2.5 cm
For soups with cereals, naval borscht,
Siberian, stewing.
Average
Rib 1*1.5cm
For the dish “potatoes in milk”, stewing
small
Rib 0.3 * 0.5 cm
For salads, garnish for cold dishes.
slices
From medium potatoes
but no more than 5 cm long
For pickles, stews, braised beef,
deep frying.
Thickness 0.1*0.2cm
For salads, vinaigrettes.
slices
Edge
Circles:
Raw
boiled
1 * 1.5 cm
Diameter 2*3, thickness
0.15*0.2cm
For deep frying, main
method. For baking fish, meat,
frying

Cubes

Bars. Slices

Cutting forms, sizes and culinary uses of carrots

Cutting form
Dimensions, cm
Culinary use
straw
Length 4*5 cm,
cross section 0.1 *
0.2 cm
For marinade, noodle soups, pickles,
borscht (except naval and Siberian),
carrot cutlets.
Whetstones
Length 3.5*4, cross
section 0.4 * 0.5 cm
For soups with pasta, broths with vegetables,
for allowance
Rib 1*1.5cm
For poaching, stewing.
Rib 0.5 * 0.5 cm
For soups with cereals, legumes, for side dishes
to cold people
Rib 0.2 * 0.2 cm
For daily cabbage soup, rice soup, minced meat.
Length 3.5*4cm
For poaching, stew, cabbage soup from fresh
Cubes:
Average
Small
chit
Slices
cabbage, braised beef.
Slices
Thickness 0.1 * 0.2, edge 1
cm
For naval borscht, Siberian borscht, salads,
vinaigrettes.
Circles:
Diameter 2*2.5 Thickness
0.1*0.15cm
For peasant soup.
raw
boiled
For garnishing cold dishes.

Types of carrot cutting

Straw. Whetstones

Cubes. Slices

Slices. Chit

Cutting shapes, sizes, culinary uses of beets.

Cutting forms
Straw
Dimensions, cm
Culinary use
For borscht (except naval and
Siberian), beetroot,
Cross section of 0.2 marinade, beet cutlets.
Length 4 – 5 cm
– 0.2 cm
Cubes:
Edge
Average
1 – 1 cm
Small
0.5 – 0.5 cm
Slices
Cross section
02 – 02, cm
For stewing.
For a complex side dish; herring.
For naval borscht,
Siberian, boiled for vinaigrette.
length 1 – 1.5 cm
Balloons,
stars,
scallops
Diameter 1 – 1.5 cm
For decorating cold dishes.

Simple types of slicing beets

Straw

Bars. Cubes

Slices. Slices

Primary processing of white cabbage

Remove rotten and contaminated leaves;
cut off the outer part of the stalk and wash it;
The head of cabbage is cut into two or four parts and cut out
stalk;
put in cold salted water (50...60 g of salt per 1 liter
water) for 10 - 15 minutes to remove the caterpillars.
washed.

Cutting shapes, sizes, culinary uses of cabbage.

Cutting forms
Dimensions, cm
Culinary
usage.
straw
Length 4 – 5 cm
Borscht, cabbage soup, rassolniki, stew
cabbage, salads, side dishes
cold dishes, cabbage
casserole.
Thickness 0.2 – 0.2 cm
Cabbage soup, naval borscht, Siberian,
stew, vegetable soup, peasant soup,
allowances.
checkers
Rib 2 – 2.5 cm
Cubes
Rib 0.2 – 0.3 cm
Daily cabbage soup, minced meat.
Length to size
head of cabbage
Cooking, poaching, frying
after pre-cooking.
Small
(chit)
slices

Types of cabbage cuts

Onion processing

They sort through;
sort;
cut off the lower part - the bottom;
cut off the upper part - the neck;
remove dry scales;
washed in cold water.

Cutting shapes, sizes, culinary uses of onions.

Cutting forms
Straw
(half rings)
Dimensions, cm
Length 4 -5.cm
Cross section
0.2 – 0.2 cm
Culinary
usage
For dressing soups (except
naval, Siberian), soups with
pasta, sauces,
vinaigrette, beef stroganoff.
Cubes
0.1 – 0.3 cm
For cereal soups, kharcho soup, cabbage soup
daily allowance, minced meat.
Slices
length 3 – 5 cm
For fresh cabbage soup, stew,
brass beef, kidneys “Russian style”.
Rings
Diameter - 3-4 cm
For preparing kebabs,
deep frying, for cold
dishes.
Thickness 0.1 -0.2cm

Curly types of cutting carrots.

Cutting forms
gears,
stars,
Scallops
Dimensions, cm
Culinary
usage
Thickness 0.1 cm
For decoration
cold dishes.
Balloons
Diameter 1*1.5cm
For a side dish for cold dishes
dishes.
Nuts
Diameter 0.5*1cm
For a side dish for cold dishes
dishes.

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State budgetary educational institution of primary vocational education, vocational lyceum No. 28, Ipatovo Topic: “Cutting tubers and root crops” Prepared by industrial training master: Baranova Lyudmila Nikolaevna 2009

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Cutting forms: Simple: straws, sticks, cubes, slices, circles, slices. Complex: barrels, garlic, spirals, shavings, balls.

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Potato cutting shapes. Straws Raw potatoes are cut into thin slices 0.2 cm thick, placed one on top of the other and chopped crosswise into strips. Used for deep frying.

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Wedges Raw potatoes are cut into plates 0.7...1cm thick, cut into wedges 3 - 4cm long. Used for frying and soups.

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Cubes: Depending on the purpose, potatoes are cut into large, medium or small cubes. First, the potatoes are cut into slices, cut into cubes, and then cut crosswise into cubes. Large ones (2–2.5 cm) are used for soups with cereals, naval borscht, Siberian borscht, and for stewing; medium (1-1.5 cm.) for the dish “Potatoes in Milk”, stewing; small (0.3-0.5 cm) for salads, side dishes for cold dishes.

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Wedges: Raw medium-sized potatoes are cut in half, then radially into wedges. Used for pickles, stews, braised beef, and deep-frying.

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Slices: Small and medium-sized potatoes are cut in half lengthwise, then in half again and chopped crosswise into slices 0.1...0.2 cm thick. Used for salads, vinaigrettes.

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Circles: Raw potatoes are trimmed into a cylinder shape, then cut crosswise into thin circles 0.15...0.2 cm thick. Raw potatoes are used for deep-frying and in the main way, and boiled potatoes are used for baking fish, meat, and frying.

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Barrels: Medium-sized potatoes are cut on two opposite sides, then ground and shaped into a barrel. Used for cooking as a side dish.

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Garlic: Raw potatoes are first processed into barrels or balls, then cut lengthwise into several pieces. A small notch is made along the edge of each part. Used for making soups.

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Balls: Balls of various sizes are cut out of raw potatoes using special notches or the grinding technique is used. Large balls are used for deep frying, medium balls are used for deep frying and boiled as a side dish for cold dishes.

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Chips: Cuts are made from two opposite sides of raw potatoes so as to form a cylinder 2...3 cm high, they are trimmed around the circumference, a strip is cut 2...2.5 mm thick and 25...30 cm long. Used for deep frying.

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Now let's repeat! What is the nutritional value of tubers? What type of cutting is shown in the picture? Which of them are complex species?

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Cutting forms Simple: straws, sticks, cubes, slices, circles, slices. Complex: stars, scallops, balls or nuts.

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Forms for cutting carrots root vegetables Strips Carrots are cut into thin slices and chopped into strips. Used for marinade, noodle soups, pickle soups, borscht (except naval, Siberian)

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Sticks Raw carrots are first cut into cylinders 3.5...4 cm long, cut into plates 0.5 cm thick and cut into sticks. Used for pasta soup, broth with vegetables.

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Cubes Cut the carrots into sticks and cut them crosswise into cubes. Based on size, cubes are divided into medium, small and crumb. Cut raw carrots into medium cubes for poaching and stewing. Small cubes from raw carrots are used for making soups, from boiled ones - for cold dishes, crumbs from raw carrots - for daily cabbage soup, rice soup.

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Slices. Carrots are cut crosswise into cylinders 4 cm high, cut in half lengthwise and each half is cut into slices along the radius. Used for poaching, stews, cabbage soup, and braised beef.

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Circles. Carrots of the same diameter (up to 3 cm) are cut into circles 0.1...0.15 cm thick. Raw ones are used for peasant soup, boiled as a side dish for cold dishes.

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Slices Carrots are cut lengthwise into two or four parts and cut crosswise into slices 0.1...0.2 cm thick. Raw ones are used for naval and Siberian borscht, boiled for salads, vinaigrette.

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Cubes

This is how root vegetables are usually cut. The length of the rib is 0.5-2.5 cm. Depending on the size, cooking vegetables will take different times. This type of cutting is used for potatoes and carrots. This cutting helps to retain its shape for a long time during long-term cooking.

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Straw

Potatoes, root vegetables, onions, and cabbage are cut into strips. Potatoes and root vegetables are first cut into slices, which are then cut into thin long pieces with a thickness of 2 to 4 mm.

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Slices

This type of cutting is used in cases where preparing soup takes a long time. In this case, the vegetables should not be boiled. For a more beautiful cutting shape, vegetables can first be peeled and shaped into barrels. In this case, further cutting into slices will be very simple, and the slices themselves will be neat and identical.

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Whetstones

This type of slicing is somewhat similar to julienne slicing. There is only one very important difference - the sizes. When cutting into cubes, the thickness of the bar is 0.7 mm and the length is 3.5-4 cm. This is a very convenient way to cut vegetables for long-term cooking, because they will be able to retain their shape for a very long time and cooking will not be quick.

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Checkers

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Rings and half rings, circles

One of the classic types of onion slicing. The rings must be very thin. For additional chopping, the rings and half-rings can be further separated by hand after cutting. This type of cutting is convenient for further frying.

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Slicing vegetables and fruits can be: simple (slices, circles, sticks, straws) or figured (stars, rings, roses, etc.). Figured cutting is used in the manufacture of decorations for ready-made dishes. To prepare side dishes for the main dish, carbing of vegetables (potatoes, carrots) is used, i.e. giving them a given shape (barrel, ball) or cutting grooves of various configurations on the surface of vegetables.

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Potato cutting shapes

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Simple shapes for cutting potatoes

1. Slices 2. Circles 3. Straws 4. Blocks 5. Cubes 6. Slices

Slide 5

The simplest most common forms of cutting include: strips, sticks, circles, slices, slices ♦ Slices - potatoes are cut in half lengthwise, then in half again and chopped crosswise into slices 1-2 mm thick. Used for salads and vinaigrettes. ♦ Circles - potatoes are cut into thin slices (0.2 cm). Used for frying and stewing. ♦ Straws - potatoes are cut into thin slices and chopped crosswise into strips (the length of the strips is 4-5 cm, the cross-section is 0.2-0.2 cm). Used for deep frying. ♦ Wedges - potatoes are cut into slices 0.7-1 cm thick, and then into wedges 3-4 cm long. Used for frying, borscht, pickle soup, soup with pasta. ♦ Cubes - potatoes are cut into plates, cut into sticks, and then into cubes. Depending on the purpose, the cubes are cut into sections: large - 2-2.5 cm, medium - 1-1.5 cm, small - 0.3-0.5 cm. Large cubes are used for stewing and making soups; medium for the “potatoes in milk” dish; small cubes of boiled potatoes are used for salads and vinaigrettes. ♦ Wedges - potatoes are cut in half and radially into wedges. Used for pickles, stews, and deep-frying.

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Shaped forms of cutting vegetables: a - mushrooms; b - barrels; c - garlic; g - pears; d - spirals

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Figured cutting

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Carrot cutting

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Figured cutting

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Equipment for simple slicing

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Tools for peeling and cutting vegetables: a, d - root knives; 6 - groove knife; c - knife for finishing; g - knife for cutting onions; e - knife for cutting tomatoes; g - corrugated knife; h, i - curly notches

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Knife for cutting thin strips of vegetables and fruits

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Carved vegetables are cut across the grooves to obtain curly slices

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Equipment for quick cutting

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Cutting tools

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Working with a kitchen knife

Slide 17

Correct hand position when cutting vegetables

Slide 18

New trends in cutting vegetables

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Coarse grinding and chopping (crushing).

Often used to make mirepoix, a mixture of aromatic vegetables and herbs that is not part of the finished dish, but is usually filtered from it before serving. However, the pieces should still be approximately the same size for even cooking.

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Shredding (chiffonade).

Suitable for leafy vegetables and herbs (cabbage, lettuce, etc.). The result of slicing is a product that is used as a side dish or base for larger dishes.

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Straw

It has several varieties depending on the size. Thin julienne (thin straw, fine julienne). 1.5-2x1.5-2x25-50 mm. Gives all dishes a neat and beautiful look. Used most often for salads and appetizers. Julienne (match, julienne/allumette). 3-4x3-4x25-50 mm Ideal for salads of radishes, carrots, cucumbers, radishes. When cutting this, the vegetables should look like matchsticks. Good for roasting, for garnishing and as a starting point for smaller cuts such as brunoise. 6x6x35x60 mm. This cutting is usually used for fried potatoes and French fries, for sautéing vegetables, and for slicing vegetables when preparing borscht. It can also serve as a basis for preparing frying or for further cutting into cubes.

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Cubes

Most often, cubes are obtained by cutting straws perpendicularly. They are used for roasts, soups and salads made from boiled vegetables. In addition, diced vegetables are frozen for long-term storage. Cubes can be different in size. Fine brunoise. 2x2x2 mm.Brunoise. 3-4x3-4x3-4 mm. Fine brunoise and brunoise cuts are used for rapid heat treatment of products. Garlic and chili peppers are also cut in this way so that they are more evenly distributed throughout the dish. Small cubes (smalldice). 6-7x6-7x6-7 mm. Medium cubes. 12x12x12 mm. Large cubes (largedice). 18-20x18-20x18-20 mm.

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Figured cutting

Paysanne. The cuts are 12x12 mm squares with a thickness of 3 mm. Used for cutting vegetables for soup or stew. Fermière. This is cutting in the form of sectors (eg carrots, cheese). Can be of any thickness. Suitable for salads, appetizers, stews, soups. Lozenge – rhombuses with a side length of 12 mm and a thickness of 4 mm. Similar to a paisan cut. Rondelle – circles of any thickness (straight and diagonal) for carrots and cucumbers. Diagonal slicing is great for frying vegetables: it increases the surface area of ​​each piece in contact with the pan, thereby speeding up the cooking time. O'blique (oblique) - cutting on an oblique at an angle of 90 degrees - for oblong vegetables (carrots, green peas, green beans, Tournai parsley root. Cutting into peculiar barrels, usually with seven sides. Round-shaped vegetables decorated in this way resemble a soccer ball .Length - about 50 mm. Typically, this cutting is used for preparing vegetable side dishes.