The purpose and methods of heat treatment of meat. Technology of mechanical and thermal culinary processing of poultry

The main processes of the primary processing of meat are receiving, quality control, weighing, defrosting frozen meat, cleaning contaminated areas, removing the brand, washing warm water and cooling cold water, drying, cutting the carcass, dividing into cuts, deboning - separating the pulp from the bone trimming and stripping from tendons, excess fat, coarse films, cutting small-sized portioned semi-finished products and making semi-finished products from minced meat.

Thawing (defrosting) meat. Frozen meat comes at a temperature of -18 to -8 ° C, it is defrosted in air, it cannot be defrosted in water, on a hot plate or cut into smaller pieces to speed up thawing, as this is prohibited by sanitary standards and leads to loss of nutrients , deterioration palatability. Defrosting is applied fast and slow; in slow mode, the meat is hung in special defroster chambers, where the air temperature rises gradually from 0 to +6 ° C until the temperature in the thickness of the meat reaches -1 ° C, the process lasts 3-5 days. During rapid defrosting, air at a temperature of 20-25 ° C with a humidity of 85-95% is supplied to the defrosting chambers, under these conditions the meat is defrosted in 12-24 hours, while the loss of meat juice reaches 10%. , but at the same time, the loss of juice increases to 15%, since the meat juice formed during the melting of ice crystals does not have time to be absorbed into the muscle fibers and will flow out when cutting semi-finished products. It is strictly forbidden to use meat juice for food. With proper defrosting, juice loss is no more than 0.5% of the mass of meat.

Washing and drying. Before cutting, the meat is washed with clean running warm water at a temperature of 20-30 ° C using a brush-shower in a suspended state or in a bath to reduce contamination by microorganisms, then dried with a cotton cloth and air. After drying, the stigmas are cut off from the meat, blood clots and impurities are removed.

Culinary carcass cutting- division into parts for different culinary purposes. During culinary cutting beef carcasses are divided into 13 parts, first into half carcasses - front and back, then each part into quarters, separating the tenderloin. The front part consists of the shoulder blade, neck, dorsal part (thick edge, hem and brisket), rear end consists of tenderloin, hem, flank, thin edge, back leg.

When cutting lamb carcasses highlight the shoulder blade, neck, loin, brisket, hind leg

During culinary cutting pork the carcass is divided into ham, loin, brisket and shoulder blade, the bacon is removed from the greasy pork in layers, then the half carcass, along with the costal bones, is cut lengthwise into the loin and brisket. After cutting, they proceed to deboning - removal of bones, trimming - removal of veins, stripping - removal of tendons, coarse film, cartilage, excess fat. Culinary use of parts of meat.

Table 1. Culinary uses of meat parts for cooking.

Preparation of semi-finished products. In the preparation of semi-finished products, cutting, beating, breading, cutting are used.

Slicing: the meat is cut across the fibers so that the product is less deformed during heat treatment. Losses during cutting should not exceed 0.5% of the mass of semi-finished products. rebound : portioned pieces of meat are beaten off with a slightly moistened flat surface of a chopping hammer, which contributes to loosening the connective tissues, leveling the thickness of the pieces, smoothing the surface, obtaining the desired shape, more uniform heat treatment.

Breading used to reduce the loss of juice and evaporation of moisture, which contributes to the formation of a fried crust, before breading, pieces of meat are salted and sprinkled with pepper. There are several ways of breading: in flour, in ground wheat crackers, in ground wheat crackers after wetting in lezon - a mixture of raw eggs with milk or water, double breading - pre-wetting in lezon and secondary breading in white breading. Fish semi-finished products are traditionally breaded in flour, meat products are breaded in breadcrumbs.

Cabin: used for mechanical destruction of the connective tissue structure, reducing its resistance to heat treatment. Chopped products are prepared from meat minced in a meat grinder without bread - natural or with bread - cutlet mass. Bread gives products looseness, retains moisture released by meat during heat treatment. Semi-finished products from the cutlet mass are breaded.

Processing and use of bones. The mass of bones in relation to the mass of carcass meat depends on the type and fatness of the meat and ranges from 14 to 31%. Bones obtained by deboning meat are used for cooking bone broth for first courses and for making sauces. For better digestion of the bones, they are cut into pieces 5-7 cm long. Tubular bones are not crushed, but cut off on both sides of the thickening, and the tube is left intact. Losses during sawing bones are 1%.

Offal processing. By-products belong to the group of perishable products, so it is necessary to carefully check their good quality.

Brain soak for 1-2 hours in cold water to remove blood and swelling of the film. After that, without removing them from the water, carefully separate the film and large blood vessels. Prepared brains are lightly washed in cold water.

Liver washed, cut out the bile ducts and large blood vessels, incise and remove the film, again well washed. When processing frozen beef liver, the waste is 17%, pork - 12%.

Kidneys. At beef kidneys fat is separated along with the film, in lamb and pork kidneys, leaving a layer of fat no more than 0.5 cm, the excess is cut off. To eliminate the specific smell, the kidneys are cut in half (lengthwise), poured with cold water and soaked for 3-4 hours. In the process of soaking, the water is changed 3-4 times, after the last change, the water is brought to a boil, the decoction is drained and the kidneys are again washed with cold water.

Languages. After separating the neck, the tongues are washed in cold water, impurities are removed from the upper part, then boiled, the boiled tongues are dipped in cold water and freed from the film.

Heart cut lengthwise, remove blood clots, then washed in cold water.

heads cattle, if they come with the skin, are first singeed, then washed and cleaned. After that, the lips and tongue are separated, the upper cranial bone is cut off and the brains are taken out. Veal and pork heads are scalded, cleaned and washed.

Legs most often they come peeled, hooves are knocked off from them, thoroughly washed and cut into two parts across, chopped legs are soaked in cold water for 2-3 hours, if the legs come with wool, then they are singeed. Veal and pig legs are scalded, cleaned, hooves are knocked down, rubbed with flour and singeed, the meat is cut on both sides along the bone, and cuts are made in the joints and the meat is removed from the bone along with the skin.

Processing of carcasses of wild animals. The meat of wild animals (deer, elk, wild goat, wild boar, bear and hare) contains a lot of coarse connective tissue, so the meat must be marinated, after which it is used to prepare fried and stews. To remove a specific smell, meat can be soaked in a 0.5-1% vinegar solution, then rinsed thoroughly. To remove bitterness and bleeding, soak in water at a temperature of 10 ° C for 3-5 hours, then marinate in a non-oxidizing dish at a temperature of 3-6 ° C. The meat of deer, wild boar, bear and elk is marinated for up to 4 days, in the process of marinating the pieces of meat are turned over and the uniform distribution of spices over the surface of the pieces is monitored, hares are marinated for 6-12 hours - young and 24 hours old. To prepare the marinade, 50 g of onion, 25 g of carrots, 25 g of parsley, 25 g of celery are cut, put in 1 liter of 2% vinegar solution, add 10 g of sugar, 20 g of salt, 2 g of bay leaf and boil for 10-20 minutes. Instead of vinegar you can use red table wine. To add juiciness, the meat after pickling is stuffed with frozen pieces of pork fat.

Another text written some time ago, rather long. and no pictures at all.

In general, I have been repeatedly convinced and continue to be convinced that understanding the basic processes that occur when cooking meat improves the taste of meat dishes incomparably better than any, even the best recipe.

I. What does meat consist of.

For starters, what is the meat. The main components that we are primarily interested in are:

1. Muscle fibers, which consist of thin cells, as thick as a human hair. cells, in turn, are made up of protein and water.
2. Connective tissue, which consists mainly of collagen and connects individual muscle fibers to each other, forming bundles of fibers, which in turn form muscles. Connective tissue also "binds" muscles to bones and performs a number of other functions that are not of interest to us yet.
3. Fat. I think you can do without explanation.
4. Meat juice. That is, a liquid that is predominantly water-bound protein myoglobin. It is this fluid that is often erroneously referred to as "blood". It is probably not worth repeating that there is no blood in the meat of a normally slaughtered animal and cannot be.

II. Heating meat.

And now let's see what happens in general terms to a piece of meat when heated. For simplicity, let's imagine that we are heating meat of animal origin (for example, beef) in a way that provides an even temperature increase throughout its volume.

So, we get the chilled meat from the refrigerator. The meat is heated to plus five degrees and falls into the so-called "danger zone" - the temperature range from +5 to +60, in which the bacteria feel most comfortable and quickly increase in number.

It is worth noting here that it is the surface of the meat that poses the greatest danger, since in the process of carcass cutting, transportation, storage and deboning the largest number bacteria appears precisely on the surface of individual pieces and penetrates deep into the meat to a depth, as a rule, not exceeding a few millimeters.

What if we make stuffing? In this case, the bacteria from the surface will be distributed throughout the entire volume of minced meat and, once in a favorable environment for reproduction, will make the entire minced meat as unsafe as the surface was. That is why the temperatures to which minced meat products (hamburgers) should be heated are much higher than the temperatures to which whole pieces of meat (steaks) can be heated.

We continue to heat up. The next temperature that we are interested in is 30-45 degrees. Around this range, fats become soft and begin to melt. It should be noted that the melting point of fat depends very much on the type of meat, the age of the animal and the cut. This range is also optimal for many bacteria that begin to grow rapidly and double in number in just 20 minutes.

Further, 54-57 degrees. Despite the fact that these temperatures are within the "danger zone", at them the growth of bacteria stops, the bacteria begin to die, but very slowly. For example, beef must spend at least an hour and a half at 55 degrees to be safe to eat.

Next stop - 60 degrees. this is a very important temperature, because when it is reached, a number of processes begin:

1. The protein myoglobin, breaking down, gives the meat a grayish tint. It is worth noting that the color of the meat depends not only on the temperature, but also on the time that the meat spent at a particular temperature. But in the general case, we can assume that the color begins to change significantly at a temperature of 60 degrees and by 74 degrees the meat becomes almost completely gray.
2. Meat juice also loses its pink color and begins to become transparent.
3. Collagen shrinks and squeezes fluid out of the cells. The meat begins to intensively lose juices.
4. Fats begin to become liquid.
5. The growth of bacteria is almost completely suppressed, the bacteria begin to die faster.

We continue to heat up. 72-74 degrees. At this temperature, bacteria die almost instantly. It is up to these temperatures that it is necessary to heat any minced meat products. It is up to at least 74 degrees inside that you need to heat any poultry dishes.

Let me also remind you that when temperatures reach 72-74 degrees, the meat quickly acquires a gray color.

The next very important temperature range is 72-82 degrees. Collagen heated to this temperature begins to break down and forms gelatin. This is a very long process - it takes up to several hours for the connective tissues to become gelatin.

The next stop is 100 degrees, the boiling point of water. With a few exceptions, the temperature is practically unsuitable for cooking meat, since at one hundred degrees collagen breaks down intensively, the water inside the meat boils and expands, breaking the bonds between the fibers. The meat begins to easily break down into fibers, but at the same time it becomes completely dry in taste.

155-160 degrees - the beginning of the Maillard reaction, during which the protein quickly breaks down into numerous amino acids, resulting in a beautiful brown crust on the surface of the meat.

By the way, the most common myth in cooking says that the crust prevents the loss of meat juice. Say, the meat is "sealed" and the juices remain inside. This is absolutely not true.

III. Cooking temperatures.

Now, when we imagine what happens to meat when heated, a reasonable question arises. To what temperature should the meat be heated to get the most delicious result?

I must say that there is no answer to this question. Each person has an individual taste and lovers of weak roasts are unlikely to find a common language with lovers of well-done. But what can be said for sure is one thing. When it comes to the temperature treatment of meat, in no case should we forget that temperature is directly related to safety. So don't listen to anyone. Don't listen to trendy chefs talking about low rares. Don't trust famous TV chefs who talk about supposedly safe temperatures. Don't trust anyone. Don't believe me either.

And make it very simple - take a table of safe internal temperatures, which is compiled by the Food Safety Inspectorate of the US Department of Agriculture. And follow her. Believe me, these people have been doing very serious food safety research for a very long time, which is the result of this table.

But here the next question arises - how to understand that the temperature inside the meat has reached the minimum safe temperature? There is exactly one answer to this question - buy a thermometer after all. Better electronic. And in no case do not trust any old-fashioned methods - by hand, by a loose bone, and so on. Only a thermometer can accurately determine the temperature.

Well, now that we have a general idea of ​​the processes occurring during heating, we can move on to the most interesting and consider several practical issues.

IV. Q&A.

Why is there no universal way to cook meat?

It's all about the connective tissue, which after 60 degrees begins to shrink and squeeze out juices, and after 72-74 it begins to turn into gelatin. If you take tough beef, in which there is a lot of connective tissue, it must be heated to temperatures of about 80 degrees and kept at these temperatures for a long time. Otherwise, the meat will not be chewed. If you take a good soft beef with a low content of connective tissue - the same heating to 80 degrees will make it gray, dry and rather tasteless.

What is juiciness in meat and where does it come from?

Obviously, juiciness is determined by the presence of liquid inside the meat, or rather a combination of certain liquids. Accordingly, juiciness is taken from the following sources:

1. Juiciness of meat juice. For example, steak. To achieve this juiciness, you need to cook in the range of 60-70 degrees and be sure of the quality of the meat.

2. The juiciness of gelatin, or rather the juiciness of collagen that has become gelatin. For example, Irish stew. In order to get maximum juiciness from collagen, you need to cook the meat for a very long time at a temperature of about 80 degrees.

3. Juiciness of fats. If we have a non-fatty piece of meat, which, for safety reasons, must be cooked to a minimum internal temperature of 72-74 degrees or even higher (pork, game), then you can make it juicy very simply - stuff it with fat (lard), if it is minced meat - add a fair amount of bacon, if it is a barbecue - alternate pieces of meat with pieces of lard. The melted fat will add juiciness to the meat. Examples are sausages for frying, roasts, hamburgers, the already mentioned shish kebab from not very fatty pork.

4. Juiciness of the medium in which the meat was cooked. If the meat is cooked in the liquid for a long time at a high temperature, then the bonds between the fibers weaken and the meat begins to absorb the liquid in which it is cooked. An example is meat in pilaf, which is cooked in zirvak for a long time.

There are several other sources of juiciness, such as industrial water pumping, brining, and so on ... And there are several illusions of juiciness - but more about them later.

But what about the low rares of our favorite steaks? They are juicy, almost red inside - does this mean that the meat has not heated up to 60 degrees?

Absolutely right. But let's dwell on the low-rare steaks in a little more detail. First, as already mentioned, the vast majority of bacteria is on the surface of the meat pieces. As the steak cooks, the surface heats up to temperatures that are guaranteed to kill surface bacteria. Secondly, statistically, beef is a relatively safe meat. And thirdly ... I think now you understand well why steaks cannot be cooked from any kind of meat, and even more so they can be eaten in places where they do not pay due attention to the appropriate handling of meat in general and sanitation in particular.

Hot meat dishes and snacks are very different from cold dishes and snacks. Their most important difference is that hot meat dishes are subjected to various heat treatments. This is the peculiarity of the preparation of hot dishes and snacks. Hot dishes and snacks are included in the menu after cold ones. They also differ in sharp taste and small volume. For their preparation, meat, meat products (ham, sausages), offal (tongues, kidneys, scars) are used. Any products used to prepare hot dishes are first heat tested. At the same time, large physico-chemical changes occur in them, which contribute to the improvement of taste and better digestibility of food. During heat treatment, the products are crushed, which makes them easier to chew; rendered harmless a large number of pathogens and some harmful substances; new flavoring and aromatic substances are formed that contribute to the release of digestive juices.

The following main methods of heat treatment of products are used in catering establishments: boiling and frying. Combined and auxiliary methods of heat treatment are also used, in which several main methods are combined.

Boiling is the heating of food in a liquid. Cooking happens:

main way; (in plenty of water).

Admission; (in a small amount of water under the lid).

Steam cooking; (in special cabinets or on grids).

Roasting is the heating of a product without liquid in various amounts of fat.

Roasting happens:

main way; (in a small amount of fat).

Deep-fried; (high in fat).

In the oven; (in special cabinets at a temperature of 270).

On the grill (roasting on an open fire).

Combined methods of heat treatment.

Stewing is frying the product until golden brown, and then stewing with the addition of spices.

Roasting - boiled, fried, stewed or raw semi-finished products are poured with sauce and baked in an oven.

Breezing is the stewing of meat in a concentrated broth, and then frying in an oven.

Boiling followed by frying - the product is first felted, then fried.

Auxiliary methods of heat treatment.

Singeing - used for the primary processing of poultry, beef, lamb, pork and calf legs (on gas burners).

Blanching - laying food for a few minutes in boiled water.

Sauteing - frying foods in a small amount of fat and passivating.

The technological process of preparing a dish does not begin with heat treatment, but with the receipt of carcasses of slaughtered animals at public catering establishments. The meat comes chilled, chilled and frozen. Cooled meat is that which, after cutting the carcass at the slaughterhouse, cooled down in natural conditions or cooling chambers for at least 6 hours. Meat chilled to a temperature in the thickness of the muscle + 4-0 is called chilled. Meat artificially frozen to a temperature in the thickness of the muscle no higher than - 6 is called ice cream. Depending on fatness, beef and mutton are divided into two categories, and pork is divided into fatty (thickness of lard more than 4 cm) and meat (thickness of lard from 1.5 to 2 cm). Pig meat is divided into two categories. The first category includes milk piglets weighing from 1.3 to 5 kg., The second category includes - weighing from 5 to 12 kg.

The technological process of processing meat at catering establishments consists of the following operations:

Defrosting.

Washing and drying.

Carcass cutting.

Production of semi-finished products.

Frozen meat is thawed in its entirety by hanging the carcass on hooks, or stacking it on grates in special chambers - defrosters. Or in chambers at a temperature of +4 +6 for 3-5 days. Slow thawing of meat allows you to minimize the loss of meat juice to almost completely preserve the taste of the product. Preliminary processing of meat consists, first of all, in its thorough washing. The meat should be washed quickly under running water, and the entire piece intended for processing is washed. Do not wash the meat after it has already been cut, as this transfers contamination from the surface into the meat, first with your hands and then with a stream of water. If the meat is washed in small pieces, especially after the bones have been removed, this causes a loss of juices, and thereby a decrease in nutritional value meat. For the same reason, meat should not be soaked, as water-soluble proteins, minerals and B vitamins pass into the water. Washed meat should be dried. Dry the meat on wire racks or linen napkins. The dried meat is cut in several stages. At the beginning, the carcass is cut into quarters. Then, each quarter is divided into parts. The forequarter of the beef carcass is divided into the shoulder blade (shoulder and shoulder part), neck, dorso-thoracic part. The rear quarter of the carcass, having separated the tenderloin (iliac muscle), is divided into the posterior and lumbar parts. Pork, veal and lamb carcasses, having previously separated the tenderloin, are cut across into two halves - front and back. The front half is divided: shoulder blade, neck, loin, brisket; back - for two hams.

LESSON OBJECTIVES 1. Tell about the types of heat treatment of meat, the rules for cooking meat. To acquaint with the technology of cooking the first course in meat broth. Learn how to cook meat. 2. Develop logical thinking, performance skills. 3. Cultivate aesthetic taste, instill the skills of work culture and accuracy.

Meat is a combination various kinds tissues: muscle, connective, fat, bone. Proteins 14-20% Fats 2-37% Water 47-75% Minerals (salts of phosphorus, calcium, sodium, magnesium, iron) Vitamins A, D, PP, B. Adipose Connective Muscular Bone

Heat treatment meat The main purpose of heat treatment is the softening of products to improve their absorption by the body. As a result of chemical changes that occur during heating, animal and vegetable proteins lose their original properties and become more susceptible to the effects of digestive enzymes. During heat treatment, new flavoring and aromatic substances are formed, which stimulate appetite and contribute to better absorption of food.

Heat treatment of meat Heat treatment neutralizes food from most microorganisms and toxins produced by them, from causative agents of helminthic invasions, corrects substandard raw materials and allows them to be used for food, allows you to cook different dishes from the same products. The rules of cooking when cooking meat: do not overcook or overcook food, do not digest or overcook food, fry and cook first on high heat, and bring to readiness on low heat. Fry and cook first on high heat, and bring to readiness - on weak. When overheated, vitamins, aromatic substances are destroyed, the color of products changes, and increased losses of nutrients occur.

1. Cooking (main method, steamed, water bath, skipping) 1. Cooking (main method, steamed, water bath, skipping) Dishes made from boiled meat are less high-calorie and are widely used in diet food. The prepared meat is placed in a saucepan and, filled with cold water, brought to a boil. Reduce heat, skim off foam and cook until done. The cooking time is: beef 22 hours 45 minutes, lamb 1.52 hours 10 minutes, pork 1 hour 45 minutes 2 hours, veal 1 hour 20 minutes 1 hour 45 minutes. The weight loss of meat products during cooking is on average 40%. When cooking, up to 25% fat passes from meat into water. In cooked meat, juice does not stand out when pierced. Boiled meat is left in the broth and taken out when it has cooled and cut across the fibers.

Boiled meat Boiled meat is prepared as follows: Water is taken at the rate of 1.5 liters per 1 kg of meat, so that it only covers the meat. The meat is cut into pieces weighing no more than 2 kg, placed in boiling water and, when it boils again, they continue to cook at a very low boil or without boiling at a temperature of 8090 ° C. Roots (onions, parsley, carrots) are put in 30 minutes, and spices and salt 15 minutes before readiness. Vegetables and other additives are laid according to the recipe based on 1 kg of meat 15 g of vegetables, 0.1 g of bay leaf, 10 g of salt. In order for the meat to be juicy and tasty, it must be cooked without boiling, as the meat becomes tough when boiled. When cooking without boiling, the loss of extractives is reduced by 20-25%. Offal is cooked in any way.

2. Roasting 2. Roasting For frying, the meat is cleaned, cut with a thickness of no more than 2 cm across the fibers, laid out in a pan with heated fat and fried on both sides until a golden crust appears. Meat is desirable to beat off and plan. In the process of frying, the loss of meat mass is about 26% (with pre-breading, the loss is less). tenderizer

3. Searing 3. Searing - cooking meat in a small amount of water. Products (poultry fillets, chopped products) are placed in a single layer in a greased saucepan or low saucepan, salt and spices are added, a little water or broth is added so that they cover the products by about 1/3 of their height. The product is brought to readiness under the action of steam formed from the moisture of the product itself. With this method of heat treatment, the loss of nutrients is reduced.

4. Braising 4. Braising A combined type of heat treatment, in which the product is first fried, and then cooked with seasonings and sauces. Stew the meat at low heat, under a closed lid. The most rational way to prepare second courses for children.

5. Roasting 5. Roasting Meat is boiled, stewed, fried or stewed before baking. The product is sprinkled with breadcrumbs and greased. Roasting is carried out in ovens, ovens, at a temperature of ° in metal forms, pans or dishes. The product is considered ready when a golden crust forms on its surface. Roast the meat just before serving. Can be baked meat products with vegetables and sauce. Ready baked products should not be stored, as they appearance and taste deteriorate rapidly.

6. Bruising 6. Bruising A method of heat treatment when the product is first stewed in a small amount of broth and fat, and then fried in the oven (glazed). A combined heat treatment method is also used, when the product is first boiled and then fried. This method is expediently used for the preparation of products with a delicate texture, such as brains, or vice versa, products containing a lot of connective tissue that cannot be softened when fried.

7. Smoking Processing of salted and weathered meat products with smoke generated by the slow, oxygen-deficient combustion of firewood and sawdust of certain tree species. The preservative effect of smoking is due to the partial dehydration of the product and the bactericidal effect of smoking smoke. In the process of smoking, meat products acquire a unique aroma, refined taste, delicate texture, golden or brown color and most importantly - the ability to long-term storage. AT smoked products saved up to 90% useful properties, a lot of protein, vitamins A, B and C. They reduce cholesterol in the blood, so smoking meat gives a very good health!

Second courses of meat Dishes from boiled and fried meat. Natural large-sized semi-finished products, Natural portioned semi-finished products, Small-sized natural semi-finished products, Barbecue, Poultry (goose, duck, chicken) Dishes from stew. Meat, stew large piece, Wind meat, Goulash, Stew, Pilaf, Azu. Grilled meat dishes. Potato casserole with meat, Vegetables, stuffed with meat, Pasta with meat. Minced meat dishes. Romsteak, Beefsteak, Zrazy.

Portion semi-finished products Beefsteak - Beefsteak - a piece of pulp of irregular rounded shape 2 ... 3 cm thick Entrecote - Entrecote - a piece of pulp of an oval-oblong shape 1.5 ... 2 cm thick breadcrumbs

Minced meat products Cutlets - oval-shaped flat cakes Meatballs - meat balls, the composition of minced meat necessarily includes rice Lyulya-kebab - an oriental dish in the form of an oblong cutlet fried on a skewer Meatballs - meat balls boiled in broth Meatballs - round-shaped cutlets Meatloaf- minced meat product baked in a mold

Classification of semi-finished products! SGT! SGT Attention! When cooking with meat, use appropriately labeled tools and utensils. Semi-finished products CharacteristicsHeat treatment Shashlik Meat cubes weighing 30...40 g Beef stroganoff Meat sticks 3...4 cm long, weight 5...7 g Goulash Meat cubes weighing 20...30 g Beef steak A piece of pulp of irregular rounded shape 2...3 cm thick Entrecote A piece of pulp of an oval-oblong shape 1.5 ... 2 cm thick Cutlets chops A piece of oval-flat pulp with a bone Chopped mass Chopped meat in a meat grinder Cutlets Oval-flattened products with one pointed end 1.5 ... 2 cm thick, 9 ... 10 cm long

From the history of Beef Stroganoff Beef stroganoff in French means "beef stroganoff". Stroganov is the surname of the Russian count, who is credited with the invention of this dish. According to one version, it happened like this. Once again, the count arranged a big ball with plentiful refreshments, and now, when the ball was already coming to an end, the royal envoy arrived at the count. The kitchen was immediately ordered to fry and serve the meat. The cook ran out of supplies, and he went to the trick: he collected the remains of the tenderloin, finely cut it, fried it and poured sour cream on it. The dish was to the liking of the distinguished guest, the count, not at a loss, gave him his name, and the name of the cook has sunk into oblivion.

Pozharsky cutlets Fire cutlets To prepare cutlets, skinless chicken meat is passed through a meat grinder twice, stale bread soaked in milk or cream is added, salted and mixed thoroughly. Minced meat is crushed again, softened is added. butter and form cutlets. Before frying, they are smeared with egg and milk and rolled in stale white bread, cut into small cubes. This is one of the few products of culinary art, the author of which is known - the owner of a tavern in Torzhok, where A. S. Pushkin stopped more than once: At your leisure, dine with Pozharsky in Torzhok, fried cutlets take it and go easy.

Glossary of terms Brewing Breezing is the frying of products previously stewed in the broth in an oven. Sautéing Sautéing is a type of product processing in a small amount of fat. Steaming Steaming is cooking meat in a small amount of water. Deboning Deboning is the separation of the pulp from the bones. Beefsteak Beefsteak is a product of a rounded flattened shape, unbreaded. Rump steak Rump steak is an oval breaded product. Deep frying Deep frying - frying in a large amount of fat.

Practical work "COOKING POTATO STEW" Inventory and utensils: Inventory and utensils: cutting board, knife, spoon, fork, plate, pan. Ingredients: Ingredients: Potato - 10 pcs.; Stewed meat - 1 can; Onion -1 pc.; Dill greens - a bunch; Garlic - 2 cloves; Black ground pepper- taste; Salt - 1 teaspoon; Carrots - 2 pcs.

Cooking technology Peel the potatoes and cut into cubes. Peel the carrots and cut into cubes or chop into a coarse grater. Cut the onion into crumbs. Put potatoes, carrots, onions in a pot of water (! So that the water almost covers the contents). Put a jar of stew in a deep plate and mash it with a fork. Pour the stew into a saucepan.

Add salt and black ground pepper, mix everything. Stir, reduce heat, cover and simmer until the potatoes are tender (about 30 minutes). At the very end, add greens and chopped garlic, mix everything and remove from the stove. Put the finished dish on a plate. Serve hot with black bread, pickles or salad fresh vegetables. Enjoy your meal!

Reflection "Restaurant" Are you satisfied? I would have eaten more of this: _________________________________________________ What I liked most about the lesson ________________________________________________________ ________________________________________________________ ________________________________________________________ I almost digested the information about: ______________________________________________________________ ____________________________________________________________ ____________________________________________ This restaurant ______________________________________________________________ ______________________________________________________________ ____________________________________________________________ ___________

Homework § 3 pages Products for cooking lazy dumplings Flour - 4 cups; Cottage cheese - 400 gr.; Sugar - 3 tbsp. spoons; Egg- 4 pieces; Salt - 2 tbsp. spoons; Butter - 25 gr. (1/4 pack). Jam or sour cream, Tea, sugar.

Literature Technology. Service work: Grade 7: a textbook for students of educational institutions. 3rd ed., revised. / ed. V.D. Simonenko. - M .: Ventana-Graf, Authors: O.A. Kozhina, N.V. Sinitsa, O.V. Taburchak, V.D. Simonenko.

Cooking requires compliance with the rules of sanitation and hygiene. Remember the rules of safe work when performing culinary work.

When processing meat, you should:

• make sure that the meat products used are fresh;
• use cutting boards with appropriate markings;
• cut the meat only with a very sharp knife to reduce the loss of meat juice.

Before preparing any meat dish, it is necessary to carry out mechanical (primary) processing of meat, which includes several stages (Table 1).

Table 1. Mechanical restoration meat

Thermal state of meat

Meat is distinguished by its thermal state.

• Steam - meat obtained immediately after the slaughter of animals. It is used for making boiled sausages, sausages, wieners.
• Chilled - meat aged in natural conditions for at least 6 hours.
• Chilled - meat chilled to a temperature of 4 to 0 ° C naturally or artificially (in refrigerators).
• Ice cream is meat subjected to rapid freezing to a temperature in the thickness of the muscles near the bones not higher than -6 ° C. Compared to chilled, it is not so valuable: a large amount of juice is lost during its processing, therefore food products of such meat are less tasty.
• Supercooled and frozen meat is used for the production of sausages and canned food.
• Thawed meat is called meat that has been thawed in special chambers.
• Thawed - meat that has been defrosted in natural conditions.

The best for culinary use is chilled meat: it has a special taste and aroma.

To cook good meat dish, you need to know from which part of the butchered carcass to use meat for a particular dish.

Each part of the meat carcass has a specific tissue structure, which determines the method and duration of cooking(boiling, frying) and, as a result, quality ready meal(Table 2).

Table 2. Assortment and culinary use of semi-finished meat products

Heat treatment of meat

Meat can be boiled, fried, stewed, stewed and baked.

Cooking. The prepared meat is placed in a saucepan and, filled with cold water, brought to a boil. Then reduce the heat, remove the foam from the surface and cook until tender. In the finished meat, if it is pierced, the juice does not stand out; if, when punctured, pale pink juice appears, then the meat should be cooked. The finished meat is left in the broth and taken out when it has cooled. meat broth used to make soups and sauces.

Frying. The meat is cut across the fibers, beaten off, breaded. Ready-made semi-finished products(entrecotes, escalopes) are spread on a pan with heated fat and fried on both sides until golden brown.

Boiling - cooking meat in a small amount of water. Previously, the bottom of the dishes is greased with oil, the meat is laid and poured with water or broth, but not completely, but only 2/3 and covered with a lid.

Extinguishing. The meat is pre-fried or boiled until half cooked, then placed in a saucepan, browned vegetables are added, poured with water, broth or sauce so as to completely cover the contents. Stew the meat at a low boil under a closed lid.

Baking. Before baking, the meat is boiled or fried until half cooked, then baked in an oven at a temperature of 200-250 ° C in its natural form or with the addition of sauces, eggs, sour cream. big chunks meat is baked without preliminary heat treatment, the meat is salted, peppered, stuffed with vegetables or lard, spices are added, then wrapped in foil and left for some time (from 1 to 3 hours) in the refrigerator. After that, the meat is baked until cooked in the oven.

Rules for cooking meat

• You should not digest and overcook the meat, as in this case the appearance and taste of the dish deteriorate, and its nutritional value decreases.
• You need to fry and boil the meat first on high heat, and then bring it to readiness - on low heat.

Practical work No. 1

Borscht cooking

Utensils and equipment: saucepan, cutting board, knife, tablespoon, frying pan.

Norm of products: meat - 500 g; beets - 1 pc. (medium size); cabbage - head of cabbage; potatoes - 3 pcs.; carrots - 1 pc.; onion - 1 pc.; parsley root; Bell pepper- 1 PC.; tomato paste- 2 tbsp. spoons; garlic - 1 clove; bay leaf - 2 pcs.; salt, pepper - to taste.

Prepare borsch according to the proposed scheme (Fig. 1).

Rice. 1. Scheme technological process cooking borscht

New concepts

Steamed, cooled, chilled, ice cream, supercooled, frostbitten, thawed, thawed meat.

test questions

1. What stages does the mechanical (primary) processing of meat include? What are they? 2. How is meat distinguished by its thermal state? 3. What types of heat treatment are used to cook meat?