The technology of preparing a complex cold chicken appetizer. Bird snacks

Send your good work in the knowledge base is simple. Use the form below

Students, graduate students, young scientists who use the knowledge base in their studies and work will be very grateful to you.

Posted onhttp://allbest.ru

INTRODUCTION

dish bird restaurant

There is no clear distinction between a cold dish and a cold appetizer. The same culinary product can be both, with a difference only in the size of the serving, as a rule, the appetizer is smaller in volume and weight. Served at the beginning of a meal, they complement the composition of the main dishes, decorate the table, satisfy hunger, stimulate appetite and supplement the nutritional value of diets.

Poultry dishes are varied and can be found in any cuisine of the world. First of all, they are diet food, they are much easier and better absorbed by the human body, and, moreover, they are universal in their preparation. The peculiarity of cold poultry dishes is that they can be served as main dishes for breakfast or dinner, or they can be included as additional dishes of the lunch menu.

The relevance of my work lies in the fact that the results obtained can be used to develop recipes for complex specialty cold dishes and snacks from poultry meat and to determine the technological standards for laying raw materials. It is of practical importance for public catering enterprises, since a diverse range of tasty, nutritious, easily digestible poultry dishes is used not only in rational, but also in medical and children's nutrition.

The object of research is the technological process of preparing complex branded cold dishes and snacks from meat and poultry.

The subject of the research is the improvement of the organization of the process of preparing complex specialty cold dishes and snacks from meat and poultry in a restaurant.

In this work, the main goal is to study the technology of preparing complex specialty cold dishes and snacks from poultry meat, commodity characteristics of raw materials for the development of a range of dishes.

To achieve the goal, it is necessary to solve the following tasks:

– to study the organization of the production process in the cold shop of the restaurant;

– to study the physiological significance of raw materials and poultry meat dishes for the human body;

– learn the requirements for the quality and safety of raw materials supplied to restaurants and ready-made complex specialty cold dishes and snacks from poultry meat;

- get acquainted with the organization of the process of preparing raw materials for the preparation of complex cold culinary products from poultry meat in a restaurant and consider in detail the classification and assortment of these dishes;

- to master the features of cooking poultry dishes and get acquainted with their design and decoration;

– to develop technical and technological maps for complex cold culinary products from poultry meat;

- substantiate the calculation nutritional value developed recipes;

- draw up technological schemes for these dishes.

The hypothesis of the study lies in the assumption that since the assortment of complex cold poultry dishes is not well represented in catering establishments, the development of new recipes in this direction has great importance to attract customers to restaurants.

Chapter 1.THEORETICAL FOUNDATIONS OF THE ACTIVITY OF THE ENTERPRISE OF THE RESTAURANT BUSINESS

A restaurant is a catering enterprise that provides the consumer with services for organizing meals and leisure or without leisure, with a wide range of complex dishes, including specialties and products, alcoholic, soft, hot and other types of drinks, confectionery and bakery products, purchased goods, incl. tobacco products.

There is no single classification of restaurants accepted all over the world. In the UK, for example, 5 levels are distinguished, and instead of stars they use the sign: “crossed knife and fork”. According to the established requirements, comfort, convenience, cuisine, service and atmosphere are evaluated. In other countries, approaches differ, however, most experts are of the opinion that the vast majority of restaurants fall into one of two categories: full-service and specialized. The first includes those that offer a wide selection of dishes that fall into the category of haute cuiine - haute cuisine. And almost everything that is served at the table, up to fresh herbs, is grown at the very restaurant establishment. An important aspect for a restaurant owner is the relationship with the state, because a restaurant is a public catering establishment and, therefore, it must fully comply with state standards (Fig. 1).

Rice. 1 classification of restaurants according to GOST 30389-2013

Restaurants are judged on a variety of characteristics, from concept to popularity. And each restaurant relies on one of the many criteria. This may be the interior, the concept of the institution itself, the attitude to a particular cuisine or culture, or the target audience. One of the most frequently evaluated criteria is the price. Restaurants are most often divided into three price groups: economy class, business class and premium class.

Economy class restaurants most often include Fast food and Free flow restaurants. They have a standard menu, there are no rare products and dishes. Their most popular service can be called “business lunches” and home delivery of meals.

Business-class restaurants are already characterized by a well-thought-out concept of presenting themselves to visitors. This concept includes the interior, surroundings of the restaurant, and, of course, its cuisine. The pricing policy of these restaurants is as follows: the cost of main courses is within the normal range, and the price of delicacies and elite alcohol is overpriced. The bill for one person in such an institution will be around 500 rubles. These include restaurants in the format "Quick Service Restaurant", "Fast Casual" and "Casual Dining".

The last class of establishments are elite restaurants. Dinner in such a restaurant can cost up to $ 1,300, and sometimes even more. Such institutions are located in the elite areas of metropolitan areas. World-class chefs work there, products are used only the freshest and highest class, often focusing on environmental friendliness or authenticity of products that are brought from the country whose dishes are prepared in this restaurant. The wine list is very wide, there are collection wines. Service on highest level, and the staff is ready to fulfill any whim of the client. This also includes club restaurants, where you can get only by recommendation, and membership will cost several thousand dollars.

Chapter 2. ORGANIZATION OF THE TECHNOLOGICAL PROCESS OF COOKING, QUALITY CONTROL AND SAFETY IN COOKINGCOMPLEX SIGNATURE COLD DISHES AND SNACKS FROM POULTRY MEAT IN THE RESTAURANT

2.1 Organizationproduction process in the cold shop of a restaurant

A restaurant is a public catering enterprise with a workshop structure of production and a wide range of complex dishes, so the main condition for the implementation of its activities is proper organization technical premises and the correct selection of technological equipment. The quality of cooked food directly depends on this, which is a direct indicator of the level of the restaurant.

In the cold shop of the restaurant, products are cut, prepared, portioned and prepared cold dishes are prepared. The working hours of the workshop depend on the working hours of the hall of the enterprise and its branches. The start of work of the cold shop takes place 2-3 hours before the opening of the trading floor and ends simultaneously with the closing of the hall.

The production program of the cold shop is compiled on the basis of the menu plan and requests for culinary products. The cold shop is located adjacent to the hot shop and has a direct connection with the restaurant's dispensing area. When placing it, a convenient connection with the blank shops should be provided, from where the products come from, which are then sold without heat treatment. Products from the cold shop are sold to consumers in tableware, so the washing room should be located in close proximity to the cold shop.

The products of the cold shop are not subjected to heat treatment immediately before portioning, so the cooks of this shop must strictly observe sanitary standards and personal hygiene rules when conducting the technological process. Based on the fact that dishes and cold snacks are prepared in the workshop not only from semi-finished products that have undergone heat treatment, but also from raw products, it is important to distinguish between jobs for the manufacture of products from raw materials various kinds. The workshop should have a clear delineation of jobs, excluding the intersection of the production flows of dishes from fresh vegetables, fruits and berries and boiled products and gastronomy (Fig. 2).

1 - Refrigerated cabinets with glass doors for storing food and semi-finished products; 2 - table for waste with a working surface for cleaning products; 3 - washing bath; 4 - wall shelves for storing inventory and bulk products; 5 - cooling table for storing sauces, side dishes, toppings, processed or prepared foods; 6 - a rack for storing large inventory; 7 - a rack for storing removable nozzles for a universal drive; 8 - universal drive.

Rice. 2 placement of equipment in the cold shop

A workplace for preparing meals and snacks from fresh raw vegetables, fruits and berries. This is workplace equipped with a production table with a built-in washing bath, a production table with small-scale mechanization for cutting vegetables and other equipment, as well as a refrigerated cabinet for separate storage of boiled products and gastronomy.

Workplace for preparing cold dishes and snacks from boiled products and gastronomy. Equipped with a table with a cooled surface and a cabinet. For cutting products, a slicer with a mechanical feed and other small-scale mechanization tools are used. This workplace is equipped with a separate refrigerator with a glass door, the view through which allows the cook to quickly find the right products from a wide range. Sandwiches can be made at this place, as well as cutting products for cold soups (okroshka, botvinya, etc.)

In restaurants of medium and large capacity, an additional workplace is allocated for the preparation of cold sweet dishes (cream, sambuco, jelly) and drinks. It is equipped with a production table with small-scale mechanization (blender, mixer, beater, juicer, etc.).

All workplaces in the workshop are located along the technological process, equipped with appropriately marked cutting boards, table scales, knives for picking and curly cutting vegetables, recesses of various shapes, can openers, salad utensils, trays for jellied dishes, devices for cutting cheese, apples, tongs for laying out portioned dishes, scrapers for butter, spoons for ice cream, egg cutters.

The products of the workshop are mostly perishable, so refrigeration equipment is required - cabinets of sufficient capacity and cold rooms with additional shelves-grids for short-term storage of cooked products, low-temperature counter and ice maker. Store products for salads and vinaigrettes in a slide. Cheese, sausage, aspic, etc. in refrigerated cabinet stored for a short time. There should also be cutting boards and scales on the table. Separate labeled boards are used for processing raw vegetables. Cold dishes should be made in quantities that can be sold within the time limits established by sanitary norms and rules, and individual snacks (salads, vinaigrettes, sandwiches) are prepared as they are ordered and do not have a deadline when seasoned.

During the release, the products of the cold shop should have a temperature of 10-14 0 С, and some products may be frozen, therefore, the shop provides required amount refrigeration equipment, including low temperatures.

2.2 Organization of quality and safety control in the preparation and sale of complex cold dishes and snacks from poultry meat

If we are guided by the standard definition and taking into account the specifics of public catering products, product quality should be understood as a set of product properties that determine its suitability to ensure the normal functioning of the human body, i.e. to satisfy physiological needs human in food and energy, taking into account the rules of rational nutrition.

Product quality control is a means and an integral part of the quality management process. The quality control system must be operational and efficient. The need to create a system of operational quality control is caused by the fact that raw materials and finished products are mostly perishable. The results of product quality assessment must be constantly analyzed and used to regulate the most significant factors that shape the quality of catering products.

Public catering has a developed product quality control system, in which state and public bodies participate. There are the following types of control at catering establishments: input, operational and acceptance.

Service input control responsible for the quality of incoming raw materials. Untimely return of low-quality products, their incorrect execution, untimely provision of materials for filing a claim with suppliers, non-compliance with the rules of the commodity neighborhood, violation of sanitary standards and the timing of the sale of products. Poultry meat of all types supplied to public catering establishments must comply with GOST 31467-2012 and TR CU 021/2011 (Appendix 1). In all types, categories, grades, according to special conditions and tolerances from the standard, poultry meat must be:

- whole, undamaged;

- fresh in appearance;

– healthy;

– clean, practically free of visible foreign matter;

- without excess moisture on the surface;

– free from foreign smell and/or taste;

Poultry meat must be sold free of dirt, fringes, bruises, bruises, blood clots and residues internal organs unless semi-gutted or whole poultry is supplied. Fresh meat is whitish-yellow in color with a pink tint, in lean carcasses it is yellowish- gray color with a reddish tinge, in skinny ones - gray with a bluish tinge. The color of adipose tissue is pale yellow or yellow. The serous membranes of the chest and abdominal cavity are moist, shiny, without mucus and mold. The muscles on the cut are slightly moist, do not leave a wet spot on filter paper, pale pink in chickens and turkeys, red in geese and ducks. By consistency, the muscles are dense, elastic, when pressed with a finger, the resulting fossa quickly levels out. Smell specific, characteristic this species birds. Frozen meat has no smell. When thawed, a smell characteristic of this species appears, but without the aroma of ripe meat. Meat of dubious freshness and not fresh in the sale is not allowed.

Operational control is carried out by organoleptic evaluation, checking the compliance of the raw material set with technological maps, compliance with technological regimes and product yield by weight. Control over the strict implementation of technological operations and their sequence, compliance with heat treatment regimes, recipes, rules for the design and distribution of dishes and products is carried out by the cook-foreman (shop manager, production manager). Conducting operational control helps to timely eliminate violations identified at individual stages of the production of culinary products. All identified violations are recorded by persons responsible for the control of the technological process.

For the preparation of complex cold dishes and snacks, boiled or fried poultry meat is used. Boiled raw materials entering the cold shop should have a color - from gray-white to light cream. Consistency - soft, juicy. Taste - moderately salty, without bitterness, with an aroma inherent in this type of bird.

Poultry and game used to prepare complex cold dishes and snacks are fried until tender, cooled, and cut into portions. The fried bird should have a ruddy crust. The color of chicken and turkey fillets is white, legs are gray or light brown, goose and duck are light or dark brown. Consistency - soft, juicy. The skin is clean, without feather remnants and bruises.

The preparation of raw materials is carried out according to technologies that ensure guaranteed product safety. The formulation is developed taking into account the optimal use of food additives and other potentially hazardous ingredients that ensure the safety of the products produced. The dosing of curing mixtures, food additives and other potentially hazardous ingredients when formulating formulations is provided by manufacturers in the prescribed sequence until they are evenly distributed over the mass of raw materials. It is forbidden to carry out technological processing of poultry meat products using ultraviolet or ionizing and other physical and chemical influences that are not permitted for use.

When preparing cold dishes and snacks, mechanical processing of products (cutting, cleaning) is often carried out after heat treatment, which obliges to strictly comply with sanitary requirements for the preparation and storage of ready meals. It is especially important to reduce the shelf life of semi-finished products, strictly observe the established temperature regimes for processing raw materials and finished products.

You should never forget that in the process of cooking poultry meat you need to be extremely careful. In addition, you must very carefully follow all the instructions in the recipe of a particular dish. Heat treatment should last exactly as long as indicated in the recipe - otherwise, it may turn out to be overdried and devoid of its amazing aroma.

Quality control of products (acceptance control) is organized depending on the type of enterprise. In the cold shop, control is carried out as each batch of products is manufactured in terms of organoleptic indicators, as well as the yield of products by weight. Control by physical and chemical indicators is carried out by the technological laboratory. For all products that are produced during the shift, a quality certificate must be completed; Finished products are released only if available.

Compliance with sanitary rules is mandatory for citizens, individual entrepreneurs and legal entities. Public catering organizations, regardless of their form of ownership and departmental affiliation, must comply with sanitary regulations in the preparation of food and drinks, their storage and sale to the population. A prerequisite for the successful operation of the restaurant is the daily grading of ready-made dishes with the entry of information in the grading log, which is maintained by the head of the organization. For the absence of a marriage journal, administrative liability is provided for under Art. 6.6 of the Code of Administrative Offenses of the Russian Federation.

In case of violation of the cooking technology, the commission is obliged to remove the products from sale, send them for revision or processing, and, if necessary, for research in a sanitary and food laboratory. The assessment of the quality of dishes and finished culinary products is carried out according to organoleptic indicators: taste, smell, appearance, color, texture. Depending on these indicators, product ratings are given - "excellent", "good", "satisfactory", "unsatisfactory" (marriage).

An "excellent" rating is given to such dishes that correspond in taste, color and smell, appearance and texture, approved recipe and other indicators stipulated by the requirements.

The rating "good" is given to dishes that have one minor defect (undersalted, not brought to desired color and etc.).

The rating "satisfactory" is given to dishes that have deviations from the requirements of cooking, but are suitable for sale without processing.

The rating "unsatisfactory" (marriage) is given to products that have the following shortcomings: extraneous, unusual taste and smell, sharply oversalted, sharply sour, bitter, undercooked, undercooked, burnt, lost their shape, having an unusual texture or other signs, discrediting dishes and products. Persons guilty of unsatisfactory preparation of dishes and culinary products are held financially and otherwise liable.

Chapter 3. TECHNOLOGICAL PROCESS OF COOKING COMPLEX SIGNATURE COLD DISHES AND SNACKS FROM POULTRY MEAT IN A RESTAURANT

3.1 Physiological significance of raw materials and complex cold dishes and snacks from poultry meat in nutrition

Poultry meat is an important component in human nutrition. It contains many valuable proteins, vitamins, minerals and amino acids (Fig. 3). It contains a large amount of vitamin B 2, B 6, B 9, B 12, from minerals - phosphorus, sulfur, selenium, calcium, magnesium and copper.

Cold appetizers from poultry are one of the types of cold appetizers, notable for the fact that they turn out to be very interesting, healthy, tasty, unusual and spicy. Poultry meat is much healthier than pork, lamb and beef. The main advantage is that it is lower in calories (Fig. 4).

Rice. 4 calories per 100 g of poultry meat

Poultry fillet dishes are especially appreciated, as they contain more nitrogenous substances and are distinguished by a delicate texture. Culinary products from low-fat poultry are widely used in clinical nutrition.

Chicken meat is the most popular among the population. AT modern world it is built into a kind of cult as cheap, low-calorie and easily digestible. Therefore, it becomes the basis of the mass different dishes, and a useful addition to the daily menu. Chicken meat includes a lot of protein and amino acids. It is also rich in iron, zinc, potassium, phosphorus, selenium, magnesium and vitamins of groups A, B, C, E, PP. Chicken meat can also be considered dietary due to its low fat content, and there are practically no carbohydrates in it. Kit beneficial vitamins and trace elements contained in it, ensures the normal functioning of nerve cells. Chicken is especially useful for those who suffer from insomnia, stress, and depression. Another reason for the benefits of chicken meat is the presence of glutamine in it. It is an amino acid that helps build muscle mass. Chicken meat normalizes metabolism, maintains sugar levels and blood pressure in a normal state. It also lowers the level of bad cholesterol, and activates the kidneys.

Surprisingly tasty, healthy, easily digestible turkey meat is loved by most people. In many respects, it undoubtedly corresponds to chicken meat, but in some it surpasses. The meat of this bird is especially useful for physically active people, it is well absorbed, better than pork and beef, and replenishes the energy resource. Turkey meat has a high content of phosphorus (according to this substance, turkey meat is equal to fish), sodium (exceeds even veal in this indicator), iron (contained many times more than in chicken and 2 times more than in beef). Among other things, magnesium, selenium, calcium, potassium, sulfur, iodine, and manganese were found in the composition of the meat. The amount of amino acids included in its composition is in the optimal proportion. These are leucine, isoleucine, lysine, tryptophan, tyrosine, etc. The benefit and advantage of turkey breast, in comparison with other types of meat, is also that it does not accumulate any harmful substances in itself and is absolutely hypoallergenic, which is why it is included in baby food.

Few can boast that they are familiar with duck meat, although this is a rather tasty and satisfying product, and there are many options for preparing various dishes from this bird. Broiler varieties of this waterfowl are considered the most useful and nutritious. So, the composition of the duck includes a large amount of minerals, such as sodium, potassium, iron and copper. In addition, we can say that its meat is well balanced and nutritious. Among other things, there are also vital vitamins in the composition of the duck, among which folic acid, riboflavin, vitamins of groups B and A stand out. The benefits of duck meat from the omega-3s that are part of its meat, which improve brain activity and the appearance of the skin, are great.

Quail meat has been valued in Russia for a long time and dishes from it have always been considered a gourmet treat on the tables of the nobility. It belongs to the most valuable dietary and health products, but unfortunately, it is quite exotic for the average consumer. The meat of this bird contains a considerable amount of easily digestible proteins, vitamins, amino acids and minerals, so the benefits of quail for humans lie primarily in its composition. Quail meat contains a sufficiently large amount of potassium, which is important for the brain and heart, as well as phosphorus, which improves metabolism and removes toxins from the body. In addition, it contains a substance that can suppress allergies. Compared to domestic bird species, quail is recognized as more useful product, in connection with which its meat is successfully used in medical and dietary nutrition.

3.2 Features of the preparation of complex cold dishes and snacks from poultry meat

Poultry meat has a wonderful taste, softness and tenderness. This product is an excellent raw material for preparing a variety of cold dishes and snacks. Their preparation will require some culinary skills, because it is not very easy to cook poultry meat correctly and tasty. Cold and heat processing of the products included in the recipe is basically the same as for hot dishes, however, in relation to cold dishes, even more careful compliance with sanitary requirements is necessary during their preparation, storage and sale, especially products introduced into dishes without heat treatment. Poultry for cooking cold dishes is also processed in the same way as for hot dishes. Frozen poultry is thawed at room temperature, in no case lowering into the water, and subsequently drying. It is worth gutting the bird carefully, without crushing the gallbladder, if nevertheless it breaks through and appears on the meat yellow spots, you should thoroughly rinse this place with cold water and rub with salt, otherwise the boiled meat will be bitter.

Chicken meat will become white and tender if, before cooking, it is rubbed inside with lemon or boiled in water, to which 1 teaspoon of lemon juice is first added. To prepare boiled poultry only for complex cold dishes and snacks, it can be put in hot water, in which case the broth will be worse, and the bird will be juicier, tastier. A young bird with tender white meat is not seasoned very heavily so that the flavor of the meat is preserved. A whole chicken is cooked for 45-55 minutes, and individual parts - 30 minutes. Salt the chicken for 15 minutes of cooking. You can also add spices: ground black pepper, basil, rosemary, and at the very end of cooking - 3-4 bay leaves.

Before frying a bird used to prepare complex cold dishes and snacks, it must be salted so that the juice is preserved in it. In order for the bird carcass to be well browned during frying, it is dried with a towel before frying, and in order to protect the skin of a fat goose from burning, it is moistened with cold water. When frying the meat of young birds, you should carefully monitor the cooking time, as moist and tender meat dries quickly, becomes tough and tasteless. Also, you should not fry different birds at the same time, because they have different tastes and different cooking times. For the preparation of cold poultry dishes and snacks, it is very important to properly cut the finished cold roast. The finished bird should be allowed to stand before cutting. Take it out of the baking dish, put it on a dish, loosely wrap it with foil. During this time, the released juice will be absorbed into the meat, and it will be easier to butcher the bird. The knife should be thin, with a sharp blade, and the meat itself on the board is held with a sharp two-pronged fork. It is only necessary to hold the meat with a fork and, in no case, pierce it in order to avoid losing such a tasty and valuable juice.

Any poultry dish that is served cold should be well chilled after cooking. This makes it possible to properly and beautifully cut the meat. If the meat is cut without cooling it enough, then the slices turn out to be uneven, with breaks, while solidifying, they change shape, color and taste, which is explained by too rapid drying. Cold meat slices should be thinner than hot meat slices. When preparing poultry pates, special attention is paid to the correct grinding of products. It should always be homogeneous, elastic, have a paste consistency. It is recommended to salt them after all the ingredients have been mixed before grinding, so that the pâté will have a uniform taste. Liver pate from chicken liver the easiest way to cook, since the main ingredient does not require prior preparation.

3.3 The range and technological process of preparing complex cold dishes and snacks from poultry meat in a restaurant

The assortment of cold poultry dishes and appetizers in restaurants is very diverse: sandwiches, salads, aspic dishes, pates, jelly, cold fried and boiled poultry with spicy spices and sauces (Table 1).

Boiled poultry meat for cold dishes and snacks is prepared as follows. The processed carcasses are placed in hot water (1-1.6 liters of water per 1 kg), brought to a boil, the foam is removed, a small amount of white roots and onions are added and cooking is continued almost without boiling at a temperature of 90-95 ° C. Cooking time ( 30 min to 3 h) depending on age, bird and intensity of heating. Salt is added at the end of cooking. Readiness is determined by piercing the legs with a chef's needle, according to the clear juice that stands out.

In order for pâtés, cold roasts and other dishes that include poultry filling to turn out successfully, it is necessary to take into account the basic subtleties of the process of preparing a roast for snacks. Poultry is fried whole carcasses and portioned pieces on the stove and in ovens with fat or deep-fried. Seasoned carcasses are placed back down on baking sheets or pans with fat heated to a temperature of 150-160 0 C and fried until an even golden crust is formed over the entire surface of the carcass. Fried carcasses are placed for 15 - 20 minutes in an oven to bring to readiness. Readiness is determined by puncturing the legs with a chef's needle, while it should freely enter the thickness of the pulp, and transparent juice flows from the puncture. For frying in an oven, prepared carcasses are placed on a baking sheet with their backs down. The initial temperature in the oven should be 200 - 250 0 C, after 10 minutes the temperature is reduced to 160 0 C and the bird is brought to readiness.

Soufflé can be a dessert, or it can be a hearty, independent dish if you cook it from poultry meat. One thing that is common in all recipes is that the proteins are whipped into a strong foam and this gives the dish lightness and airiness. The proteins are then carefully connected to total weight in two doses - first a small amount of proteins, then the remaining ones, thereby preserving the better airiness of the mass. Proteins are introduced from top to bottom so as not to extinguish the foam. The meat paste is laid out in a baking dish and placed on water bath in an oven preheated to 180 0 C for 15 minutes.

The concept of "jellied" appeared in our country at the beginning of the nineteenth century. Until that time, Russian cuisine was famous for its ability to dump all the remnants of yesterday's feast, crumbled almost into porridge, into jelly. This dish did not look very pretty, and it was mostly served by the servants. When the general fashion for French cuisine began in Russia and cooks were ordered from Paris, the cunning French immediately took note of the “chilled” principle. But the broth was poured not with shapeless porridge, but with neat pieces. The technology for preparing this dish consists in a certain sequence of actions. Gut the bird, wash, cut into medium-sized pieces and boil in salted water until tender. Remove, remove the meat from the bones and cut it into thin slices. Strain the broth. Pour gelatin with cold water. When it swells, combine with 500-600 ml of broth, put on low heat and, stirring, dissolve the gelatin. Pour so much jelly into the mold so that it freezes on the walls with a layer 1-1.5 cm thick. When the jelly hardens, lay out the bottom and walls of the mold with vegetables, pouring each layer of vegetables with jelly and letting it harden. Then put the bird slices and pour them with jelly too. Put in the refrigerator and cool.

Table 1. Assortment of complex cold dishes and snacks from poultry meat

Chapter 4. IMPROVING COOKING TECHNOLOGY AND EXPANDING THE RANGE OF COMPLEX COLD DISHES AND SNACKS FROM POULTRY MEAT

4.1 Development and analysis of the technological process for the preparation of complex cold dishes and snacks from poultry meat

To better meet consumer demand and prepare more varied and exotic dishes, highly skilled chefs can develop new recipes for dishes. They must be reviewed by the culinary board and approved by the parent organization. Specialty dishes include dishes prepared according to a specially developed recipe and technology, taking into account the characteristics of the enterprise selling them. When developing new dishes, old forgotten recipes of national or foreign cuisines are often used, as well as own experience work. Dishes are developed from any types of raw materials used in catering establishments, and in the absence of any component included in the recipe, it is not prepared.

When drafting recipes for dishes, they take into account their novelty, culinary merits, combination of products, decoration of the dish during the holidays. They explore the possibility of using new methods of culinary processing of raw materials and products, the use of new types of raw materials, various additives and spices, fillers, etc. The development of formulations is carried out on conditioned raw materials that meet the requirements of current standards (GOST, OST, TU). A draft recipe for dishes is drawn up, on the basis of which, during practical preparation, an act is drawn up for working out the recipe for a signature dish (Appendix 2).

The formulation is worked out in compliance with the current sanitary and technological requirements and processing modes.

In the process of developing a recipe for a dish, determine:

- the rate of investment of raw materials in net weight;

- the mass of the prepared semi-finished product;

- the volume of liquid (if it is provided by the technology);

– production losses;

– duration of heat treatment;

– losses during heat treatment;

– losses during portioning;

- the output of the finished dish.

The development of the draft recipe and technology is carried out on small batches, in 5-fold repetition. If the deviations of the output of the dish are more than 3%, the development of the recipe is repeated.

On the basis of the specified net weight, the amount of raw materials with a gross weight is calculated according to formula 1.

where B - gross weight of raw materials, kg;

H - net weight of raw materials, kg;

X - waste during the mechanical processing of raw materials,%.

The production losses of raw materials in the manufacture of a dish (product) are determined by formula 2.

where P production - production losses,%;

H - the total mass of raw materials 9net), which is part of the semi-finished product, kg;

P f - mass of the obtained semi-finished product, kg;

The gross mass of raw materials and production losses obtained during mining are compared with the calculated ones.

Losses during heat treatment of the dish are calculated as a percentage of the mass of the semi-finished product according to formula 3.

where, P so - losses during heat treatment, %;

H - net weight of raw materials or semi-finished product, kg;

G - mass of the finished dish (product) after heat treatment, kg.

To determine the yield of the finished dish, the cold-dispensed dish is weighed at a temperature of 14 0 C.

Losses during portioning are calculated to the mass of the finished dish (product) according to formula 4.

Where, P portions - losses during portioning,%;

G - mass of the finished dish before portioning, kg;

Mn is the mass of the finished dish after portioning, kg.

Bookmark rates in the recipe for vanillin, citric acid, pepper, bay leaf, cheese, honey, nuts, caviar and other expensive products are indicated with an accuracy of one or two decimal places.

4.2 Drawing up technical and technological maps for complex cold dishes and snacks from poultry meat

Even in the recent past, public catering existed strictly according to regulatory rules. And in which institution we would not go, the range of products offered was absolutely almost the same. Everything that was included in the menu was in one collection of recipes and those dishes that are part of it. Nowadays, as a rule, the vast majority of restaurants develop complex specialty cold dishes and poultry snacks. A signature dish is a dish prepared according to an original recipe and technology and reflecting the specifics of a catering company. A signature dish differs, as a rule, in organoleptic characteristics from the dishes provided for by the current officially published collections of recipes for dishes. The specifics of the enterprise include national, regional and other features. A new dish is a dish prepared from a new type of raw material and using a new, improved technology. For such dishes, enterprises must develop Technical and Technological Maps (TTK). From January 1, 2015, the form and content of the TTK is regulated by GOST 31987-2012 and the requirements technical regulation Customs Union TR TS 021-2011.

The technical and technological map is normative document. AT thesis presented TTK for complex specialty cold dishes and snacks from meat and poultry. Such as: “Chicken soufflé with cheese and Provence herbs”, “Italian poultry roll”, “Chicken pate with pumpkin”, “Jellied chicken fillet with apricots”, “Boiled chicken rolls with spicy omelet”. All technical and technological cards are developed for dishes produced and sold only at a certain public catering enterprise, and these cards do not apply to products supplied to other enterprises. Along with the technology for preparing products and the norms for laying products, it includes requirements for the safety of the raw materials used and the technological process, the results of laboratory studies of products in terms of safety indicators.

Each technical and technological map is assigned a serial number. The card is signed by a process engineer, responsible developer, approved by the head of the enterprise or his deputy. The period of validity of technical and technological maps is determined by the enterprise.

"I approve"

Enterprise manager

________________________

Technical and technological map No. 1.

"Chicken Soufflé with Cheese and Provence Herbs"

1 area of ​​use

This technical and technological map has been developed in accordance with GOST 31987-2012 and applies to the signature dish "Chicken Soufflé with Cheese and Provencal Herbs", produced and sold at the ______________ restaurant.

2. Requirements for raw materials

Food raw materials, food products and semi-finished products used to prepare the dish "Chicken Soufflé with Cheese and Provence Herbs" must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, certificate safety and quality, etc.).

The processing of all products used must be carried out in strict accordance with established sanitary norms and rules.

3. Recipe

5.Technological process

The preparation of raw materials for the production of a dish is carried out in accordance with the "Collection of recipes for dishes and culinary products for public catering establishments (2009)".

Pass the pulp of boiled poultry through a meat grinder with a fine grate 2 times, then gradually introduce milk sauce into the minced meat. To prepare it, heat the butter in a frying pan and add the flour there and fry it a little. Then add cream and simmer for five minutes, stirring constantly. In a blender, beat the grated parmesan, marscarpone and egg yolks until smooth. Whisk the egg white until stiff peaks form, gently fold into the mixture, mixing from bottom to top. Put the mass on a baking sheet with a layer of 3 cm and bake at a temperature of 180-200 ° C for 15-20 minutes.

Requirements for registration, implementation and storage

Before release, lower the soufflé mold for a few seconds in warm water 2/3 of the volume, then the form, removing from the water, shake and put the soufflé on a serving plate. According to the requirements of SanPin 2.3.6.1079-01, the temperature of the dish during serving should not exceed 14°C. The allowable shelf life of the dish "Chicken soufflé with cheese and Provence herbs" before sale, according to SanPiN 2.3.6.1079-01, is 2-3 hours.

Similar Documents

The physiological significance of poultry meat and dishes from it for the human body. Preparation of raw materials, products and semi-finished products for complex culinary products from stewed poultry. Development and analysis of the technological process of preparing chicken pilaf.

term paper, added 01/28/2016


features of the restaurant business. Organization of the production process in the hot shop. Quality control of the preparation of complex products from vegetables and mushrooms. Process technology for the production of dishes from vegetables and mushrooms, its design and decoration.

thesis, added 07/02/2016


Classification of cold sweet dishes: varieties and characteristics. Technology of preparation and decoration of desserts. The scheme of preparation of compotes. Description and stages of production of hot sweet dishes. Basic requirements for their quality and shelf life.

presentation, added 09/19/2016


Cultivation, maintenance and processing of meat poultry. Modern technology of stunning, scalding, defeathering, cooling poultry meat. Slaughter, bleeding and waxing of carcasses. Improving the quality and reducing losses of poultry meat at the stages of production.

term paper, added 11/20/2014


Production of poultry products. Technological processes of poultry meat production: catching, delivery of poultry and its acceptance for slaughter and processing; gutting carcasses; molding, cooling; carcass packing; cooling and freezing meat; storage and sale.

test, added 02/26/2009


Development of activities of a public catering enterprise - a first class restaurant " Japanese house". Specialization in Japanese and author's cuisine. Market segmentation, marketing strategy of the institution. Analysis of dishes: recipes, cooking technology.

thesis, added 04/05/2014


Studying the technological parameters of processed raw materials and the nature of the impact of technological processes and equipment on the product. Menu and technology of cooking. Technical and technological cards for dishes. Crockery, inventory, equipment.

term paper, added 11/26/2012


Technology for the execution of operations for hanging poultry on a conveyor, stunning, slaughtering and bleeding. Heat treatment, gutting and cooling of the carcass. Rules for sorting, marking, weighing and packaging meat; freezing and storage requirements.

abstract, added 12/21/2011


Technological process of production of boiled sausages from poultry meat, equipment selection, workshop planning. The design of the vacuum syringe KOMPO-OPTI 2000-01, safety precautions. Calculation of the design part, screw drive, housing, belt drive.

term paper, added 03/10/2011


Cold shops of canteens are organized at enterprises with a shop structure of production and are intended for the preparation, portioning and decoration of cold dishes and snacks. The production program of the cold catering shop for 250 seats.

MINISTRY OF EDUCATION AND SCIENCE

RUSSIAN FEDERATION

FEDERAL AGENCY FOR EDUCATION

Department of Socio-Cultural Service and Tourism

COURSE WORK

on the course "technology of public catering products"

on the topic:

« Assortment and features of cooking poultry dishes ».

Introduction………………………………………………………………………3

1. Characteristics of poultry dishes………………………………………….6

1.1 Characteristics of the raw materials used…………………………………6

1.2 Methods of cooking poultry…………………………...……8

2. The range and features of cooking poultry dishes……….17

2.1 Poultry processing, preparation of semi-finished products and use of food waste……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….

2.2 Physico-chemical processes occurring during heat treatment…………………………………………………………………..24

2.3 Dishes from boiled and stewed poultry………………………….33

2.4. Dishes from fried and stewed poultry………………………………35

2.5. Chopped poultry dishes………………………………………………38

2.6. Requirements for the quality of poultry dishes……………………………...40

3. Technological documentation for catering products…………………………………………………………………......43

Conclusion………………………………………………………………...52

Terms and definitions……………………………………………………..54

List of sources used……………………………………….....59

Appendix A……………………………………………………………..60

Appendix B……………………………………………………………...61

Appendix B……………………………………………………………...62

Annex D……………………………………………………………....63

Annex E……………………………………………………………...64

Appendix E……………………………………………….……………..65

Appendix G…………………………………………………………………...67

Annex H…………………………………………………………………69

Annex I……………………………………………………………...71

Annex K……………………………………………………………...72

Introduction

We have already got into the habit of associating taste with a certain type of product - so a bird, for example, has its own peculiar smell and taste. But practice has shown something else: the product can remain the same, and its taste will change depending on the culinary processing.

Tender and tasty poultry meat has always been considered a delicacy. But now poultry farming has developed so much that poultry meat, especially chicken, is available to the majority of the population. Chickens have long been a familiar food for us. We usually cook duck, goose, turkey on holidays.

In stores, they often sell not adult birds, but chickens grown in an accelerated way - broilers.

The most valuable food component of poultry meat is, of course, protein. In the meat of chickens, including broilers, depending on the category, it contains 18-21%, in the meat of geese - 15-17%, in the meat of ducks - 16-17%, in the meat of turkeys - 19-21%, quails 18% protein . The amino acid composition of poultry meat is favorable, there is no shortage of essential amino acids.

Fats, as a rule, are much more in the meat of waterfowl. For comparison: the fat content of broilers ranges from 11-16%, goslings close in age - 14-28%, ducklings - 20-27%. Accordingly, the fat content of chickens is 8-17%, turkeys - 12-22%, while geese - 28-39%, and ducks - 24-27%.

Chicken meat has a lot of highly valuable essential polyunsaturated fatty acids - more than in beef and lamb. Of the vitamins in poultry meat, B vitamins predominate. Of the mineral elements, phosphorus and iron.

Like any other meat, poultry meat is boiled, fried and stewed, cutlets and other chopped products are made from it. At the same time, poultry meat (especially broilers) quickly becomes soft and tender, as it contains little connective tissue. The least of them are in the pectoral muscles, so the most delicious dishes are prepared from bird breasts.

During heat treatment, from 40 to 60% of vitamins are lost, therefore side dishes for chickens, ducks, geese and turkeys, as well as for other meat dishes, should include fresh vegetables or sauerkraut rich in vitamins.

Poultry meat contains more complete proteins than pet meat. The meat of chickens and turkeys is considered a dietary product, it is better and faster digested. Poultry dishes are recommended not only for the healthy, but also for the sick, and those who are recovering, and those in need of enhanced nutrition, they are very useful for children. There are many vitamins in poultry meat. Poultry offal (heart, liver, kidneys, stomachs, scallops, necks, wings) is also rich in nutrients. Poultry dishes are quick, easy and simple to prepare.

Poultry dishes are an important source of protein. In poultry meat there is less connective tissue and therefore there are 2-3 times less defective proteins than in beef.

Poultry fillet dishes are especially appreciated, as they contain more nitrogenous substances and are distinguished by a delicate texture. Culinary products from low-fat poultry are widely used in clinical nutrition. Garnishes from cereals and potatoes supplement poultry dishes with carbohydrates, and vegetables enrich their vitamin and mineral composition.

Therefore, consideration of the range and features of the preparation of poultry dishes will be a relevant topic for writing a term paper.

The topic of this course project is very relevant while various catering enterprises appear on the market for goods and services, fighting for consumer attention to their products, which, in fact, is the basis of their success, growth and prosperity. As an interconnected phenomenon, developing, strong enterprises become suppliers of higher quality, better goods and services, with a high level of service and attention to the desires and needs of customers that distinguish their work.

The purpose of writing a term paper is to acquire theoretical knowledge about the technological processes of processing poultry, preparing, decorating and dispensing ready meals, assessing its quality and safety.

To achieve this goal, it is necessary to study a number of the following questions:

Importance of poultry dishes in nutrition

Poultry cooking methods

Processes that shape product quality

Poultry processing

Poultry Dishes

The basis for the study is information from the Internet, the study of textbooks, manuals, catalogs, articles from magazines and newspapers.

Characteristics of poultry dishes

1.1 Characteristics of the raw materials used

Farm poultry includes chickens, geese, ducks, turkeys.

Poultry meat is healthy and easily digestible (by 93%). It contains proteins (15-22%), fats (5-39%), mineral salts, extractives, as well as vitamins A, D, PP, group B. Poultry fat melts at a low temperature (23-39 ° C), it contains many unsaturated acids. During heat treatment, it melts and penetrates through the muscle tissue, due to which the meat becomes juicy, its taste improves. In poultry meat, complete proteins predominate. Of the minerals, meat contains salts of potassium, sodium, phosphorus, calcium, iron, copper. There are a lot of extractive substances in poultry meat, so fragrant broths, especially from chickens, cause increased secretion of digestive juices, and this contributes to better absorption of food.

Compared to slaughtered cattle, poultry muscle tissue is denser and finely fibrous. There is less connective tissue, it is more tender and soft. Fat deposits are located under the skin, on the intestines and stomach. Due to the even distribution of fat between the muscle bundles, poultry meat has a delicate texture, pleasant taste and aroma. The skin is thin, pink to yellow, depending on the breed.

Poultry meat is classified by type, age, processing method, thermal state, fattening, quality of finish.

The young bird has a non-ossified, cartilaginous keel of the sternum and a non-keratinized beak. Chickens have soft, elastic scales on their legs, roosters have soft, mobile spurs in the form of a tubercle, goslings and ducklings have delicate skin.

An adult bird has a hard, ossified keel of the sternum and a horny beak. Chickens and turkeys have hard scales on their legs, roosters and turkeys have hard horny spurs, geese and ducks have tough skin.

Poultry enters catering establishments without feathers, chilled or frozen, half-gutted (carcasses without intestines) or gutted (carcasses with internal organs removed, except for kidneys, lungs, omentum; head - along the 2nd cervical vertebra, legs - along the tarsal joint , neck - without skin at the base). Depending on the fatness, the bird may be of the first or second category.

The bird should be well processed, clean, without bruises.

The quality of poultry meat is assessed by the appearance of the carcasses, the color of the meat, its consistency 1 , the state of the fat, and the smell.

Poultry carcasses that do not meet the requirements of category II are not used for cooking.

In the production of culinary products from poultry, the most common methods of heat treatment are boiling, frying, stewing, poaching and baking.

Depending on the method of heat treatment, poultry dishes are divided into boiled, fried, stewed and baked.

1.2. Poultry cooking methods

The variety of raw materials and products used in culinary practice, an extensive range of culinary products determine the numerous ways of processing 2.

The method of culinary processing of raw materials and semi-finished products depends on:

amount of waste;

the amount of nutrient loss;

weight loss;

the taste of the dish;

digestibility of the finished product.

Methods for processing raw materials and products are classified:

according to the stages of the technological process of production of culinary products;

by the nature of the active principle.

According to the stages of the technological process, methods are distinguished:

used in the processing of raw materials in order to obtain semi-finished products;

used at the stage of thermal culinary processing of semi-finished products in order to obtain finished products;

used at the stage of sale of finished products.

According to the nature of the active principle, they are divided into:

mechanical;

hydromechanical;

2. Technology for preparing cold dishes and snacks

2.1 Assortment of cold dishes and snacks

The range of cold dishes and snacks is very diverse: sandwiches, salads and vinaigrettes, dishes and snacks from vegetables, fish, meat, poultry and eggs, aspic dishes, pates, jellies, fried and boiled meat, fish, poultry, cold game with hot spices and sauces, all kinds of pickles and marinades; gastronomic snacks: cheeses, sausages, canned food, smoked meat and fish, herring, caviar.

As a rule, cold dishes and snacks are divided into the following groups:

a) sandwiches

b) salads and vinaigrettes,

c) fish dishes

d) meat dishes.

From cold dishes and snacks, ham with a side dish, cold cuts, fried and boiled meat, pig with horseradish and aspic, poultry stuffed with mayonnaise, meat and poultry aspic, beef or pork jelly, etc. are very popular. For example, an assortment of banquet cold dishes: "Valovany with salmon caviar", "Egg with salmon caviar", "Assorted fish" (hot-coated sturgeon, cold-cooked balyk, salmon with /j, s/k sausage, "Amber" roll, rolls of ham and cheese), "Village pickle" (sauerkraut, pickled cucumbers, cherry tomatoes, pickled garlic, pickled peppers, olives, herbs), "Aspic tongue "," Jellied sturgeon", "Jellied game", "Chicken roll", "Herring with onions and potatoes", "Roasted pink salmon in dough", "Galantin" stuffed chicken, "Jellied meat", "Jelly with mustard", "Tenderloin roll", "Baskets with ham", "Chicken roll with mushrooms", "Crabs with mayonnaise", "Cold disgusting turkey", etc. .d.

2.2 Cold and heat treatment of cold dishes included in the recipe

Cold and heat processing of cold dishes and snacks included in the recipe is basically the same as for hot dishes.

Meat products, subjected to heat treatment, cool and store at a temperature of 2-6 °, cut before serving.

The poultry for preparing cold dishes is also processed in the same way as for hot ones: the frozen bird is thawed, dried and singeed with a gas burner, after which the neck with the head and legs (above the ankle joint) are cut off. The goiter and entrails are removed from the singed bird, washed, and, giving the carcass a look convenient for further processing, using a chef's needle with a thread or tucking the legs and wings into a pocket, fry and then cool. Small poultry is pre-fried until a fried crust is formed and brought to readiness in an oven. big bird(turkey, goose) are salted, sprinkled with fat and fried in an oven, periodically pouring over it with juice released during frying. An old bird with tough meat is placed in a deep bowl, poured with fat in which it was fried, a little water is added, covered with a lid and stewed until the poultry meat becomes soft.

The readiness of poultry meat is determined using a chef's needle or fork: if the needle enters easily into the soft part of the leg and clear juice is released, then the poultry meat is ready; if the juice is reddish, the poultry meat is not yet ready.


2.3 Preparing cold meat dishes

Any meat dish, including poultry, that is served cold must be well chilled after cooking. This makes it possible to properly and beautifully cut the meat. If the meat is cut without cooling it enough, then the slices are uneven, with gaps; hardening, they change shape, color and taste, which is explained by too rapid drying.

Cold meat slices should be thinner than hot meat slices.

Chopped fried and boiled meat (roman roast, rolls, galantines, various pates), brisket and various varieties of brawn should be cut into thicker slices.

Before cutting, the casing must be removed from the sausages. Raw smoked sausages, from which the shell cannot be removed, should be thoroughly washed in hot water, dried with a clean cloth and cut into thin slices. Prepare wild boar and hunting sausages in the same way as raw smoked sausages. Cut into slices about 5 cm long. The meat should be cut with a long, fairly wide and thin knife. You should try to cut cold meat into as wide slices as possible, therefore, the longer the piece of meat, the more obliquely you need to hold the knife. However, the knife must not be tilted so that the cuts coincide with the natural direction of the fibers. When cutting the pâté, dip the knife into hot water.

The meat must be cut, laid on a dish and decorated shortly before serving. Prematurely prepared meat snacks significantly lose their taste, appearance and nutritional quality, especially at room temperature.

The most appropriate storage temperature for snacks should be +2 to +4°C, but no more than 10-15 hours, depending on the type of snack. For example, minced and fried meat, snacks in jelly, salads spoil faster than sausages and smoked meats, etc.

Snacks should not be stored for a long time, especially at high temperatures (above +4 ° C), as this develops microbes that cause spoilage. Such snacks, often without visible external changes, can cause serious food poisoning.

Seasonings. Cold meat dishes are served with mayonnaise sauce and sauces based on mayonnaise (Tatar, mustard, ravigote), sauces prepared with sour cream (horseradish sauce, mustard sauce), as well as sauces based on fruits and their products (Cumberland). , cranberries with horseradish). 2.4 Placing, garnishing and serving cold meat dishes

Cold meat is served on long porcelain or metal dishes, or on glass trays.

Each type of meat should be served on a separate dish, laid in one or more rows, depending on the size of the dish and slices.

You can serve 2-3 varieties of meat on one dish, but observing the appropriate combination of meat colors. The slices of each row should rest one on top of the other, covering half or one third of the previous slice. Large slices of certain types of meat, such as boiled ham, can also be stacked, rolling each one into a separate roll.

The bird, as a cold appetizer, is sold boiled and fried, with and without a side dish, aspic, with mayonnaise and in the form of complex preparations.

Poultry is chopped in two pieces (fillet and a piece of leg), and game - in half a carcass or also in two pieces.

Cucumbers, fresh and pickled tomatoes, green salad serve as a side dish. In addition, pickled fruits and berries can be served with game. The garnish is placed on one side of the dish, without covering the main product with it; the sauce is served separately in a gravy boat.

After complete cooling, cut the fried bird in the same way as the hot one. The finished bird should first be cut lengthwise into 2 parts, then each part, in turn, cut into several pieces, depending on the size of the bird. Grouse and partridge should be cut into 2 or 4 parts. Cut slices only from the breast of large birds; pieces with bones as an appetizer should not be served.

Most cold poultry dishes are filled with jelly, which is prepared in advance. Pour the bird without bones on baking sheets and in forms.

Chicken and turkey are poured boiled in light jelly, and duck is stewed in dark jelly.

Poultry fillet is served with mayonnaise. Sliced ​​fillets are placed on a potato salad dressed with mayonnaise, sprinkled with mayonnaise on top and garnished with bouquets of vegetables and finely chopped jelly.

Garnish meat cold appetizers laid on a dish so that their general appearance makes a pleasant impression. For decoration, use food products.

On vacation, cold dishes and snacks are beautifully decorated, using the main products that make up the product for their decoration, but choosing the most suitable in shape and color, cutting and stacking them beautifully.

Products for their design are selected from those that are included in the recipe and are combined in shape and color. Additionally, greens are used. Lay them so that they do not cover the sides of the dishes.

When serving, decorate with sprigs of parsley, lettuce or other herbs, beautifully chopped fresh cucumbers and gherkins, etc.

Parsley branches, green salad, colored vegetables - cucumbers, tomatoes, green peas, carrots, fruits - grapes, oranges, lemons, plums and pears from compote or marinated are most suitable for this purpose.

Often used when decorating dishes are hard-boiled eggs, cut into circles, slices or chopped. Decorations should not come to the fore, they should complete the design of the dish, complement it, but not obscure the contents. Therefore, decorate should be moderate, in no case overloading the dishes.

After decorating, clean the edges of the dish from crumbs and remnants of fat.

Keep dishes with snacks in the refrigerator or in a cold room at a temperature of +2 to +4 ° C, covering them with a slightly dampened napkin or gauze. The best way to prevent cold meat dishes from drying out is to fill them whole, including decorations, thin layer jelly.

A transparent layer of jelly gives the dish at the same time a very beautiful view. Jelly can be colored with caramel or tomato. It should be poured in two or three doses, with a spoon, in a thin layer, cooling each time.

Jelly frozen on a small plate, cut or squeezed out with a syringe (syringed), can serve as a decoration.

For serving cold dishes and snacks, special porcelain, crystal, glass, cupronickel dishes are used: round and oval dishes, salad bowls, vases, herring caviar bowls, sockets, bowls (for lemon, caviar, greens), snack plates, etc.

When a group of consumers (at the same table) orders several identical dishes at the same time, they are usually served in multi-portion dishes (in two-, three-, five-portion dishes or salad bowls).

When you leave cold dishes should have a temperature of 10-12 ° C.

When preparing, storing and selling cold dishes, especially products that are introduced into dishes without heat treatment, more careful compliance with sanitary requirements is necessary:

The number of manual operations should be reduced (use mechanized devices for cutting, dosing, layout);

Mechanical processing, if possible, should precede thermal processing (for example, vegetables should be cleaned and cut before cooking);

It is impossible to combine warm and cold foods, which leads to a deterioration in taste and rapid spoilage;

Refuel dishes (sour cream, mayonnaise, vegetable oil) immediately before the holidays;

It is necessary to strictly observe the shelf life of semi-finished products and the established modes of heat treatment.

2.5 Instruction card "Technology for preparing a cold dish Salad "Stolichny""

Gross Net

chicken or 152-105

turkey 112-74

hazel grouse 112-74

partridge gray 112-74

black grouse 116-74

mass of boiled pulp

birds and game 40

potatoes 27-20

pickled or fresh cucumbers 25-20

salad 14-10

crabs (canned) 6-5

eggs 3/8 pcs.-15

mayonnaise 45-45

The sequence of work execution salad "Capital":

1. Treat chickens. Rinse the thawed chickens, fill in the "pocket" and put to boil.

2. Boil potatoes with skin on and peel. Cut potatoes into thin slices (thickness 2 mm).

3. Hard boil eggs. Cut boiled eggs for decoration.

4. Process vegetables. Wash fresh cucumbers, remove rough skin and overripe seeds from pickled cucumbers. Cucumbers cut into thin slices. Wash green salad.

5. Process boiled poultry. Separate the pulp from the bones and skin, cut part (2/3) into small pieces (for salad), part (1/3) into wide thin slices (for salad dressing).

6. Decorate the salad. Season the chopped poultry, potatoes, cucumbers with half of the mayonnaise, put it in a salad bowl, decorate with an egg, poultry, crabs, green salad and the remaining mayonnaise.




3. Drawing up technological maps for cold dishes and snacks from poultry

Technological map No. 1 Name of the dish: Aspic of poultry in the form

Name of products	Gross weight, g	Net weight, g
hen	286	197
mass of boiled chicken	-	75
meat jelly	-	100
egg	1/3	3
carrot	19	15
cucumbers	31	25
fresh tomatoes	29	25
canned green peas	23	15
pickled cauliflower	27	15
salad	21	15
sauce	-	30
Yield, g	328

The flesh of the boiled bird is cut into thin slices. Meat jelly is poured into the mold and cooled. When it hardens at the walls of the form with a layer of 1 cm, the unfrozen part of the jelly is drained in two or three doses, the form is filled with thinly sliced ​​\u200b\u200bbird or game, or cold cuts, as well as figuredly chopped vegetables and salad. Each layer of products is filled with jelly and cooled. Aspic is prepared in portioned forms.

Before serving, the form is dipped in hot water for a few seconds and the aspic is laid out on a dish. Aspic can be cooked without sauce and garnish.

Quality requirements:

Appearance: The salad is stacked in a pile, decorated with slices of poultry meat, cucumbers, boiled egg slices, crabs, green lettuce leaves.

Color: Cream. Products decorating the salad have a natural color.

Taste and smell: Pungent from mayonnaise, cucumbers, with the smell of mayonnaise.

Technological map No. 2 Name of the dish: Galantine

Name of products	Gross weight, g	Net weight, g
hen	940	940
pork	270	270
pork fat	90	90
egg	2	2
green pea	120	80
milk	50	50
nutmeg	1	1
ground pepper	0,1	0,1
carrot	125	100
pickles	110	100
green peas	75	50
potato	205	150
Yield, g	1500 (1 portion 150 gr)

Process the chicken. Carefully remove the skin by incising it from the side of the back or keel bone. Separate the fillets and flesh from the bones. Process the fillet and lightly beat off. Prepare a mass for stuffing poultry.

Pass chicken pulp and lean pork pulp 2-3 times through a meat grinder, wipe, add raw egg whites and carefully beat out the mass with a wooden spatula, gradually adding cold milk. In the process of whipping, the mass should increase in volume and turn white. Salt the mass, add pepper and nutmeg. Cut the lard into cubes or cubes, scald the pistachios and free from the skin.

Place the beaten fillet and half of the minced meat on the prepared skin. The holes formed after the removal of bones from the limbs should be loosely filled with minced meat; lay pistachios and bacon on a layer of mass with some pattern, and then - the remaining mass. Chicken fillet can be layered with galantine in the same way as with bacon and pistachios. Raise the edges of the skin, connect and sew. Wrap the products loosely in a napkin or gauze to keep the shape of the carcass and pattern, tie the ends of the fabric. Pour the formed galantine with chilled broth, bring to a boil and cook without boiling for 1.5 hours. When piercing the finished galantine, clear juice should appear. Remove gauze from the finished galantine, clean the surface of protein clots, wrap again and cool under a light press to give better shape and stuffing seals.

Cut the galantine into portioned pieces so that a pattern is visible in each piece. Prepare vegetables for garnish. Prepare mayonnaise sauce with gherkins. On an oval or round dish, lay the galantine cut into portions, beautifully chopped vegetables and a green salad. Serve the sauce in a gravy boat.

quality requirements. Taste and smell of boiled chicken with nutmeg aroma. The cut color is light gray with a pattern. The stuffing is loose, the skin is soft.

Chapter:
RUSSIAN KITCHEN
Traditional Russian dishes
3rd page of the section

Cold meals and snacks
POULTRY SNACKS

Cold dishes and snacks on the Russian table
The abundance and variety of cold dishes and snacks is a characteristic feature of the Russian holiday table. They are prepared from fresh and canned vegetables, mushrooms, eggs, meat, fish, poultry and other products.
All kinds of dressings are used as seasonings for snacks - sour cream, sauces, horseradish, mustard, vinegar, mayonnaise, which give the dishes a special piquancy and spiciness.
When choosing the assortment and quantity of snacks for the festive table, you should pay attention to a reasonable combination of vegetable, meat, fish and other dishes. Any festive table is a snack table, and therefore there should be a sufficient number of snacks. Cold meals and snacks should be well presented. The beauty and solemnity of the set table depend on the design. The first impression created by the type of appetizers often determines the assessment of the entire celebration.
For serving appetizers, mainly porcelain and faience dishes are used - salad bowls and vases (for salads), trays and herring bowls, plates (snack bars, small dining rooms), caviar bowls, dishes (oval and round), gravy boats, etc.
The temperature of cold dishes and snacks when serving should not exceed 10-12°C.

.


Ingredients:
1 chicken, 200 g pork, 4 eggs, 2 slices white bread, 1/3 cup milk, 1 tbsp. a spoonful of ground crackers, 2 tbsp. tablespoons of butter, 2 onions, 1 carrot, salt, nutmeg, parsley.

Carefully cut off the skin from the bird carcass, rinse and dry it (sew up the damaged areas of the skin). Separate the meat from the bones and pass through a meat grinder with pork.
Add soaked and milk and squeezed bread, onions, greens sautéed in butter, and again pass through a meat grinder. Salt, add ground crackers, egg yolks and nutmeg.
Mix everything and, whisking until fluffy, add beaten egg whites.
Fill the skin with minced meat, sew up the hole, wrap in gauze and tie with threads.
Pour hot broth or water, add onions, carrots, salt and cook over low heat until tender.
Then free the meat from gauze and put it under a light press.
After cooling, remove the threads with which the skin was sewn up and cut the chicken into portions.

Ingredients:
chicken weighing 1-1.5 kg, 500-600 g of lean pork, 200 g of bacon, 200 g of boiled beef tongue, 5-6 eggs, 1 glass of milk, 75 g of dry white wine, pepper, nutmeg, salt.

Remove the skin from the chicken along with the flesh. Remove bones from chicken legs. Put the removed pulp skin down on the table, remove the tendons and cut off the fillet, beat it off, salt, pepper and lay it evenly over the entire area of ​​\u200b\u200bthe skin.
Prepare the minced meat: pass the pork and part of the bacon through a meat grinder, add eggs, 0.5 cups of milk, pepper, nutmeg, salt and mix. Then put in it the tongue cut into small cubes and the remaining bacon.
Put the minced meat on a layer of chicken pulp with skin and fill it with chicken legs. Then sew up the chicken with threads, wrap in cheesecloth and tie with twine.
Put in boiling water with spices, add wine and the remaining milk and cook over low heat until tender.
Cool and put under a light press.
Cut into portions when serving.




Ingredients:
1 kg chicken, 6 eggs, 200 g mayonnaise, 200 g cheese, 1 tbsp. a spoonful of margarine, garlic, pepper, salt, herbs.

On the chicken carcass, make a longitudinal incision along the spine, separate the meat from the bones along with the skin, beat it off, salt and pepper.
Make an omelette from eggs and mayonnaise.
Put prepared chicken meat on a napkin, and on it - an omelette, grated cheese and garlic. Connect the edges of the napkin, tie the roll with twine and cook at a low boil until tender.
At the end of cooking, add salt to the broth.
Cool the finished roll, put it under a press and put it in a cold place.
When serving, cut into portions and garnish with herbs.




Ingredients:
1 chicken, 200 g of fresh bacon, 300-400 g of porcini mushrooms or champignons, 1 egg, carrots, onions, parsley or celery root, pepper, salt.

Carefully separate the meat together with the skin from the bones (first cut off the wings, make an incision along the back and, starting from the back, carefully remove the meat).
Mushrooms and sliced ​​bacon fry, cool and pass through a meat grinder. Add a raw egg, pepper, salt and mix.
Put the chicken meat with the skin down, salt, pepper, grease with mushroom mass, roll up, wrap in gauze and tie with twine.
Boil the broth from chicken bones, onions and roots, strain, put the roll into it and cook until cooked (1 - 1.5 hours).
Put a press on the finished roll and put it in a cold place for 3 hours.
When serving, cut into thin slices.




Ingredients:
for 1 small chicken leg - 1 small carrot, 50 g of cheese, 1 clove of garlic, 2 tbsp. spoons of mayonnaise, parsley, pepper, salt.

Cut the flesh from the leg, put the skin down, beat off (so that the skin remains intact), salt, brush with chopped garlic, 1 tbsp. a spoonful of mayonnaise and pepper.
Lay grated carrots and cheese on top. Place parsley greens on the smaller edge of the leg and roll up on the same side. Tie it with a thread, grease with the remaining mayonnaise and bake in the oven until tender (about 40 minutes).
Cut the cooled roll into rings 1 cm thick.
AT winter time instead of parsley, you can put mushrooms, oyster mushrooms are better.




Ingredients:
1 chicken, 250-300 g pork, 200 g hard cheese, 4 eggs, 150 g mayonnaise, butter, pepper, salt.

Carefully remove the skin from the chicken with a piece of meat. Finely chop the pork pieces.
Spread chicken skin with meat on cheesecloth, salt, pepper, put a layer of grated cheese on a coarse grater, and beaten pork on it.
Make an omelette from eggs and mayonnaise and place it on the pork.
Roll everything up, wrap it in cheesecloth, tie it with twine and cook at a low boil for 40-60 minutes.
Then, without removing the gauze, put a small load on the roll and put it in a cold place for 6-8 hours.




Ingredients:
1 chicken, 4 potatoes, 1 onion, 1 egg, pepper, salt.

Carefully separate the chicken flesh from the bones and beat it off. Boil the broth from the bones.
Prepare minced meat: pass boiled potatoes and onions through a meat grinder, mix, add egg, pepper, salt and mix again.
Put the minced meat on the prepared chicken, roll it up in the form of a roll, tie it with threads and cook in the broth until tender.
Cool the cooked chicken, remove the strings and cut into portions.





Ingredients:
2 chicken breasts (fillets), 30 g cheese, 1 teaspoon milk, 1 tomato, 10 basil leaves, 3-4 leek feathers, 2 tbsp. tablespoons butter, pepper, salt.

Mix grated cheese and milk until smooth. Cut the tomato into 8 slices and put in the cheese mass, salt and pepper.
Rinse the fillet, wipe dry, salt and pepper.
Put the basil, cut into thin strips, and the cheese-tomato mass on the fillet.
Fold each fillet in half, wrap with green onion feathers, cut in half lengthwise, brush with butter and bake in the oven (you can fry in a pan and bring to readiness in the oven).




Ingredients:
800 g chicken or broiler chicken, salt, 2-3 garlic cloves.
For minced meat: 6-7 eggs, 1/2 cup milk, 100 g bacon, 1 teaspoon margarine, salt.

Pass the chicken pulp with skin twice through a meat grinder, add salt, chopped garlic, mix and spread in an even layer 1.5-2 cm thick on a damp cloth.
Put the omelette cooked with bacon on top.
Form a roll, place on a greased baking sheet with the seam down, remove the napkin, drizzle with fat and bake in the oven (30-40 minutes).




Ingredients:
1 chicken, fat.
For the marinade: 2 cups water, 2 cups dry white wine, 1/2 teaspoon citric acid, 2 teaspoons salt, 1 tbsp. a spoonful of sugar, allspice, 4-5 black peppercorns.

Cut the carcass in half, pour cold marinade prepared from the mixture indicated in the recipe, and marinate for two days.
Then dry the meat with a towel and fry in the oven until tender, pouring a little marinade onto a baking sheet.
Cut the cooled chicken into portions and garnish with herbs.




Ingredients:
1 boiled chicken, 1/2 cup chicken broth, 1 tbsp. a spoonful of butter, 1 onion, 2 slices of dry white bread, 1 glass of ground walnuts, ground red pepper, salt.

Boil chicken.
Prepare the sauce. Finely chopped onion fry in oil until golden brown, soak the bread in the broth. Pass them through a meat grinder and, stirring, add ground nuts, salt, pepper.
The sauce should have the consistency of mayonnaise. If it gets too thick, add some chicken broth.
Cut the cooled boiled meat into thin slices and pour over the sauce.




Ingredients:
400 g boiled poultry meat, 100 g veal liver, 100 g bacon, 1 onion, 1 carrot, 1 parsley root, 3-4 tbsp. spoons of broth.
For the dough: 2/3 cup flour, 40 g margarine, 1 teaspoon sugar, 2 eggs, 4-5 tbsp. spoons of sour cream, salt. 1/2 cup meat jelly.

Pass the boiled poultry pulp through a meat grinder 2-3 times, add the broth and beat.
Cut the liver into slices, fry together with chopped onions, carrots, parsley and 50 g of bacon, pass through a meat grinder with a fine grate twice, combine with minced poultry, the remaining bacon cut into small cubes and season with salt and pepper.
From flour, margarine, sugar, 1 egg and sour cream, knead the dough, divide it into two parts and roll into thin layers. Then put the pate on one layer of dough, close with another layer and tightly connect (pinch) the edges.
Pierce the dough in several places with a fork and brush with egg. Bake in the oven at 220-240°C.
Fill the voids formed between the dough and minced meat with semi-hardened jelly cooked in broth with the addition of gelatin.
Cool the pate and cut into slices.




Ingredients:
700 g chicken, 75 g butter, 75 g hard cheese, 3-4 tbsp. spoons of Madeira, 2 g of nutmeg, 500 g of meat jelly, 1/3 of boiled carrots and sweet peppers, herbs, 175 g of mayonnaise, spices, salt.

Pulp of boiled or fried chicken pass through a meat grinder with a frequent grate, rub through a sieve, combine with softened butter and beat until fluffy.
In the process of whipping, in two steps, add the grated cheese and 1/3 of the semi-hardened jelly mixed with wine. At the end of whipping, add nutmeg, ground pepper and salt.
Pre-cool the mold, pour meat jelly into it and cool until a “shirt” of frozen jelly is formed with a layer of 2-3 mm. Drain the unfrozen part of the jelly, decorate the bottom and walls with parsley leaves, rhombuses of red sweet pepper and carrots, fill the mold with the prepared mass to 1/2 of the height, then pour the rest of the jelly and cool.
Before serving, heat the form very briefly in hot water or a hot towel, shake and put the contents on a dish.
Serve with mayonnaise.




Ingredients:
1 duck, 3-4 sour apples, 2 carrots, 1 tbsp. a spoonful of cumin, 2-3 bay leaves, 1 onion, pepper, 1 tbsp. a spoonful of gelatin, salt, 2 liters of water, parsley.

Cut the duck carcass into pieces, pour cold water over it, bring to a boil and cook over low heat, periodically removing the foam. At the end of cooking, add carrots, onions, peppers, salt, bay leaves, caraway seeds.
Separate the meat from the bones, cut the carrots into slices, put in the strained broth, add pre-soaked gelatin, peeled and sliced ​​apples, bring to a boil and pour into molds or other dishes.
Sprinkle with finely chopped parsley and refrigerate.




Ingredients:
1 duck or goose, 1 kg green or onion, 2 tbsp. tablespoons of vegetable oil, 1 celery root, 5-6 black peppercorns, a pinch of cumin or coriander, juice of 1 lemon, salt.

Cut the onion into cubes or rings, grate the celery on a coarse grater, add vegetable oil, lemon juice and spices.
Pour some vegetables over hot water, simmer until softened and cool.
Boil or bake duck or goose in the oven, cut into small portions and pour over the prepared sauce.
The dish can also be served hot.




Ingredients:
1 chicken, 100 g dried mushrooms, 1 fresh or pickled cucumber, 2 boiled carrots, 1/2 cup sour cream or mayonnaise, salt.

Boil the chicken, cool, separate the flesh from the bones, cut into slices.
pre-soaked dried mushrooms boil. Mushrooms, 1 carrot and cucumber cut into small cubes, mix with meat and season with mayonnaise or sour cream, salt.
Decorate with a "scallop" of carrots.




Ingredients:
150 g boiled chicken, 250 g boiled mushrooms, 30 g cheese, 2 eggs, 1 canned cucumber, 1 onion, 1 tbsp. a spoonful of vegetable oil, 4 tbsp. spoons of mayonnaise, herbs, salt.

Meat, mushrooms, cucumber cut into strips.
Chop hard-boiled eggs.
Chop the onion and sauté in vegetable oil, grate the cheese on a coarse grater.
Mix all products, season with salt and mayonnaise, sprinkle with herbs.




Ingredients:
100 g boiled chicken, 50 g pickled mushrooms, 4 carrots, 3 onions, 3 tbsp. tablespoons of vegetable oil, 5-6 cloves of garlic, 1 teaspoon of vinegar, 1/2 cup of mayonnaise, salt, herbs.

Cut the peeled carrots and onions into strips and sauté in vegetable oil.
Squeeze the pickled mushrooms and cut into strips.
Cut the flesh of the skinless chicken into strips, finely chop the garlic.
Mix all the ingredients, salt, season with vinegar, put in a salad bowl, pour over with mayonnaise and garnish with herbs.




Ingredients:
1/2 chicken, 75-100 g prunes, 2 apples, 2 eggs, 3-4 tbsp. spoons of canned peas, 2 carrots, 1 teaspoon of sugar, 5 tbsp. spoons of mayonnaise, 2-3 tbsp. spoons of sour cream, lemon juice, salt, 1 orange.

Pulp of boiled chicken, boiled carrots and eggs, cut apples into thin slices. Boil prunes in water and cut into pieces.
All products, leaving a little for decoration, mix. Add green canned peas and season with mayonnaise, sour cream, lemon juice and salt to taste.
Mix and put in a salad bowl.
Decorate with pieces of meat, egg, slices of orange (tangerine), apple.




Ingredients:
250 g chicken fillet, 150 g canned green peas, 3-4 cloves of garlic, 2 carrots, 2-3 tsp lemon juice, 200-300 g fresh mushrooms, 25 g dill, salt, pepper, 200-250 g mayonnaise, frying fat.

Salt the chicken flesh, pepper, fry until tender, cut into cubes.
Boil the carrots, fry the mushrooms, cut into small cubes, mix with the chicken, add the garlic mashed with salt, chopped dill, green peas, lemon juice and season with mayonnaise.




Ingredients:
200 g boiled chicken, 1 pickled cucumber, 1 carrot, 2 onions, 100 g salted mushrooms, 3 eggs, 2 tbsp. spoons of peeled walnuts, 2 tbsp. tablespoons of vegetable oil, 150-200 g of mayonnaise, salt, herbs.

Cut the chicken pulp, cucumber and hard-boiled eggs into thin strips.
Chop carrots and onions and sauté in vegetable oil.
Rinse salted mushrooms, cut into strips and also sauté.
Crush the walnuts.
Combine all products, salt to taste, season with mayonnaise and put in a salad bowl.
Pour the remaining mayonnaise and decorate with circles of boiled eggs, carrots or cucumbers, herbs.




Ingredients:
200 g boiled or fried poultry or game pulp, 250 g boiled potatoes, 150-200 g fresh or pickled cucumbers, 50 g green salad, 2 boiled eggs, 200 g mayonnaise, 25 g Southern sauce, 100 g cream, 1 h. spoon of sugar, salt, herbs.

Cut the poultry meat, potatoes, cucumbers and eggs into thin slices, finely chop the lettuce.
Combine the prepared products, season with mayonnaise mixed with whipped cream and Southern sauce, add sugar, salt and mix gently.
When serving, decorate the salad with herbs.
You can prepare a salad without adding cream, and if desired, with canned green peas.

Ingredients:
100-150 g boiled poultry or beef pulp, 250 g potatoes, 2 egg whites, 3 pickled cucumbers, 100 g canned green peas, 2-3 tbsp. spoons of mayonnaise, 2-3 teaspoons of sour cream, salt.

Boil potatoes and eggs, cool and peel. If cucumbers have rough skin, remove it.
Cut all components into small cubes or thin slices, add green peas and salt.
Dress the salad with a mixture of mayonnaise and sour cream and mix.




Ingredients:
400 g chicken meat, 200 g champignons, 100 g prunes, 1 onion, 100 g cheese, 1 tbsp. a spoonful of chopped walnuts, butter or vegetable oil, salt, mayonnaise, herbs.

Cut the onion into half rings, mushrooms into small slices and fry together until tender.
Boil chicken meat with spices until tender, cool and chop finely.
Cheese grate on a coarse grater.
Rinse the prunes well, soak in cold boiled water, then remove the pits and cut into small pieces.
Mix all the ingredients, salt, season with mayonnaise and decorate the salad with herbs. :
1 chicken leg, fresh or dried mushrooms, onions, walnuts, vegetable oil, mayonnaise, salt.

Boil the chicken leg and mushrooms until tender in salted water, cool and pass through a meat grinder.
Finely chop the onion and sauté, chop the nuts.
Mix all ingredients and season with mayonnaise.



• If the dishes contained fish, milk, jam, dough, cheeses and eggs, then it is recommended to wash them first in cold water and then in warm water.
• The meat grinder is easier to clean if, after the meat, raw peeled potatoes or a slice of stale white bread are passed through it.
• Dishes containing vinegar or citric acid, compotes from very acidic fruits should not be stored and left for a long time in enameled and especially aluminum dishes. Do not use dishes with damaged enamel on the inside (this leads to the complete breakdown of vitamin C after a few minutes).
• If you oversalted the cooked foods used for preparing cold appetizers, pour them with boiling water, bring to a boil and hold in the broth for 2-3 minutes.
• To eliminate unpleasant odors in the kitchen, pour a little vinegar into the pan and put it on the lowest heat.
• Wash the metal sheets from the oven with hot water first; after rinsing, wipe them with a thick slurry of baking soda and cold water, and then with a dry, clean cloth.
• It is better to cook food in enameled or stainless utensils. To prepare soups, desserts and drinks, use pots with thin walls, and for cereals, stewing, frying - pots with thick walls, cast iron, goose casseroles, pans made of cast iron with an enamel coating.
• Snacks serve to stimulate the appetite, not satisfy it, so they should always be tasty and attractive in appearance.
• Do not leave fresh mushrooms unsorted and unpeeled for a long time - substances hazardous to health quickly appear in them. Try to boil, or better, fully cook the mushrooms on the day of collection.
• Italian folk wisdom says: “A salad must be prepared by four chefs. The miserly cook seasons the salad with vinegar, the philosopher cook adds salt, the wast cook pours in oil, and the artist cook decorates the dish.
• If you want to add raw onions to the salad, chop it, put it in a colander and pour over with boiling water; bitterness will disappear.
• Young carrots are not peeled or even scraped, but carefully brushed under running water.
• It is better to cut raw vegetables and fruits on a plastic board - it does not absorb juice.
• Sliced ​​onions stay fresh longer if salted.
• For long-term storage, fresh herbs can be frozen in a small amount of water.
• Butter or margarine is stored in an opaque container. Under the action of light, they are salted, their surface layer becomes white and acquires the smell of fat.
• If the greens are wilted, they can be refreshed by putting cold water in slightly acidified with vinegar.
• You should not overcook fried eggs. The scrambled eggs are ready as soon as the egg white has hardened a little and turned white. The yolk should remain semi-liquid and retain its round shape.

Server rental. Site hosting. Domain names:




New C --- redtram messages:

New posts C---thor:

Ø Assortment, main characteristics of complex cold dishes from agricultural (poultry) poultry. Workplace organization rules

Equipment:

Refrigerator, freezer,

Email plate,

Heat. cupboard, combi steamer,

Multifunctional food processor,

Mixer, cutter,

Production table, scales

Inventory, tool:

Chopping boards, marked

Chef's three knives, grunt,

gastronomic containers

Ø Current trends in the preparation of complex cold poultry dishes. Rules for garnishing and leave.

The bird, as a cold appetizer, is sold boiled and fried, with and without a side dish, aspic, with mayonnaise and in the form of complex preparations.

Poultry is chopped in two pieces (fillet and a piece of leg), and game - in half a carcass or also in two pieces.

Cucumbers, fresh and pickled tomatoes, green salad serve as a side dish. In addition, pickled fruits and berries can be served with game. The garnish is placed on one side of the dish, without covering the main product with it; the sauce is served separately in a gravy boat.

After complete cooling, cut the fried bird in the same way as the hot one. The finished bird should first be cut lengthwise into 2 parts, then each part, in turn, cut into several pieces, depending on the size of the bird. Grouse and partridge should be cut into 2 or 4 parts. Cut slices only from the breast of large birds; pieces with bones as an appetizer should not be served.

Most cold poultry dishes are filled with jelly, which is prepared in advance. Pour the bird without bones on baking sheets and in forms.

Chicken and turkey are poured boiled in light jelly, and duck is stewed in dark jelly.

Poultry fillet is served with mayonnaise. Sliced ​​fillets are placed on a potato salad dressed with mayonnaise, sprinkled with mayonnaise on top and garnished with bouquets of vegetables and finely chopped jelly.

Poultry meat is also used for preparing cold appetizers and aspic dishes, for pates, for stuffing vol-au-vents.





The poultry for cooking cold dishes is processed in the same way as for hot dishes, giving the carcass a look convenient for further processing, using a chef's needle and thread or tucking the legs and wings into a pocket, fry and then cool. Small poultry is pre-fried until a fried crust is formed and brought to readiness in an oven. A large bird (turkey, goose) is salted, sprinkled with fat and fried in an oven, periodically watering it with the juice released during frying. An old bird with tough meat is placed in a deep bowl, poured with fat in which it was fried, a little water is added, covered with a lid and stewed until the poultry meat becomes soft.

The readiness of poultry meat is determined using a chef's needle or fork: if the needle enters easily into the soft part of the leg and clear juice is released, then the poultry meat is ready; if the juice is reddish, the poultry meat is not yet ready.

Stuffing implies the presence of any whole, intact, with a closed shell food product (for example, a whole chicken, duck, goose, turkey or whole pumpkin, zucchini, whole fish - pike, carp). Its internal cavity is freed from natural filling (innards, seeds) and stuffed with some filling prepared from other food materials (vegetables, fruits, grains) or from a part of the same food materials (meat, fish, poultry), but crushed and flavored with spices so that they differ in taste from the main food shell.

Stuffing is the preparation of fillings and their use in dishes and products. The Russian term for stuffing is mending. "Chinennyy" means stuffed. “Smoking mended”, “pumpkin mended” have been known since the 17th century.

Stuffing can be complete when only the outer shell of a particular product is used (for example, only chicken skin), and the meat of this bird, turned into minced meat and mixed with other products - rice, dried fruits, beets, onions, etc. .

Stuffing can be ordinary, ordinary or natural, when some natural cavity is simply filled with minced meat (for example, the stomach, abomasum of a cow, calf or sheep, or whole apples are placed instead of the insides of a duck, goose) and, therefore, preparatory operations for stuffing are reduced to a minimum, determined by the natural need to simply fill the void and thereby facilitate the heat treatment of the product.

Finally, stuffing can be partial, when minced meat is introduced into a particular product as a side component that makes up a smaller part of this dish, or stuffing does not imply penetration of the main raw material to the full depth. So, for example, rolls, casseroles, zrazy can be considered partially stuffed, where the minced meat makes up a narrow layer, barely noticeable externally, but in terms of taste it creates only a slight accent of the dish. Partial stuffing can also be considered a small amount stuffings of garlic and celery into a shallow cut of eggplant intended for pickling.

In all national cuisines, natural stuffed dishes have been preserved and remain unchanged. Today they have become more and more associated with festive, solemn, traditional ones - therefore, goose stuffed with Antonovka, and turkey with potatoes and pickled cherries or plums, and chicken with rice and dried apricots remain an eternal monument of the best works of national culinary art and composition and are accepted both in Europe, and in the East as ceremonial dishes among different peoples.

Galantine chicken.

On the processed carcass, a longitudinal incision is made along the spine, the whole skin is cut off, leaving a layer of pulp 1 cm thick. Pork is added to the chicken pulp and passed through a meat grinder 2-3 times, then rubbed through a mashing machine, eggs, milk are added and beaten, chopped small diced bacon, pistachios (canned peas), salt, pepper, nutmeg and mix. The resulting minced meat is filled into the skin, the incision is sewn up and the whole carcass is shaped. It is wrapped in a napkin or parchment, tied with twine and boiled in broth at a low boil for 1-1.5 hours. The finished chicken is cooled in the broth, put under a light press, put in the refrigerator to shape. Chicken galantine cut into 1 - 2 pieces per serving, garnish fresh vegetables and served with horseradish sauce.

Whole stuffed turkey.

Onions are fried in olive oil, add apples and fry for another 2-3 minutes, stirring occasionally. Add lemon zest, dill, bread crumbs, beaten eggs, add salt, pepper and fry a little. The turkey is processed and rubbed with spices from the inside. The turkey is stuffed with the prepared mixture, covered with the skin and fixed. The turkey is placed on a baking sheet, butter is mixed with spices and coated with the whole turkey, covered with foil, and roasted in the oven on medium heat about 40 minutes before the end of frying, remove the foil. From time to time, pour the stuffed turkey with the resulting juice. The readiness of the turkey is determined by the clear juice. The turkey is served with a sauce that is prepared as follows: Grate the zest of one orange, squeeze out the juice, frozen cranberries, powdered sugar, red wine and orange juice are mixed, the sauce is boiled over low heat for 30 minutes, then chopped with a blender, add the zest, cool. The stuffed turkey is laid out on a dish, decorated with baked vegetables.

Boil rice. Pour boiling water over dried apricots. Leave for 15-20 minutes to swell. We drain the water. Finely chop. Finely chop the onion, carrot and fry in a frying pan until golden brown. Finely chop the parsley. Pour rice, dried apricots, greens, salt into the pan. We wash the chicken, dry it and coat it with mayonnaise from the inside and outside of the chicken. Sprinkle seasoning inside and out. We start the minced chicken. We fasten and sew. We put in the oven at a temperature of 180 degrees for 1-1.5 hours, depending on the size of the chicken. While frying, pour over the chicken with the juices that stand out. Cool and cut into portions, garnish with fresh vegetables.