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Applied methods of heat treatment of products. Soup preparation Technological scheme for preparing a hot dish Ukrainian borsch

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Topic. The technological process of cooking "Ukrainian Borscht"

1. Technological part

1.1 Product description

Soups are an important part of a meal. They consist of two parts: liquid (base) and dense (garnish). Broth, milk, decoctions of cereals, vegetables, fruits, kvass, etc. are used as a liquid base.

A variety of products are used for garnish: vegetables, mushrooms, cereals, legumes and pasta, fish, meat, poultry, etc.

The range of soups is varied.

The dish "Ukrainian Borsch" belongs to the category "hot soups on broths, filling".

Filling soups represent the most common group. Sauteed vegetables are an obligatory part of these soups. A characteristic feature of dressing soups is that the prepared products are laid in a certain sequence and boiled until tender in a liquid base (in broth, mushroom broth or water). Therefore, they acquire the taste and aroma of those products that are used for soup and have a good appearance.

Soups are called borscht, which necessarily include beets.

For a long time it was believed that Ukrainians borrowed the word "borscht" (as a dish) from Poland, where they prepared "borscht". However, this dish appeared in Poland in the 18th century, and in Ukraine much earlier - approximately in the 14th-15th centuries. And it was the Ukrainian "borscht" that was the most popular at all times.

Catherine the Great and Alexander II called “borscht” their favorite dish. The great writer Gogol and ballerina Anna Pavlova preferred “Ukrainian borscht” to all soups.

In Ukraine, this dish is given the main place in the home menu. Even if there are many other treats waiting for guests besides “borscht”, the hostess, inviting them to the table, says: “Sit down to borscht!”

Borscht is boiled in meat, bone broth, or a combination of meat and bone broth, mushroom broth, sometimes in poultry broth (goose, duck) and vegetarian.

Broth is a decoction obtained by boiling meat, bones, poultry, fish in water. Extractive substances, proteins, fats, mineral and aromatic substances pass into the broth from the products. The taste of the broth depends on the ratio of water and the product in it, the degree of its grinding, the duration of cooking.

According to the composition of products, the method of preparation and taste, the assortment of borscht is diverse.

In addition to beets, borscht includes: carrots, parsley or celery, onions, tomato puree or tomatoes, vinegar, sugar, in most cases white cabbage. Depending on the type of borsch, potatoes, beans, capsicum and other products are added to it.

Beets for borscht, except for navy and Siberian, are cut into strips, and for navy and Siberian - into slices. There are several ways to prepare beets for borscht: stewing, sauteing, boiling and baking.

1.2 Cooking technology of the dish "Ukrainian Borsch"

When preparing borscht, meat and bone broth is used. To prepare this broth, take the bones and meat of the brisket, scapular and subscapular parts and trim, weighing 1.5-2 kg.

Prepared bones are poured with cold water, brought to a boil and boiled at low heat for 2-3 hours, then meat is laid, quickly brought to a boil, removing excess fat. The duration of cooking meat is 1.5-2 hours. 30-40 minutes before the end of cooking, put lightly baked roots and onions, a bunch of spicy vegetables. At the end of cooking, the finished meat is removed, the broth is drained and filtered.

Meat and bone broth can be prepared in another way. Prepared bones are placed in a cauldron, meat is placed on them, poured with cold water, brought to a boil with strong heating, foam is removed and boiled with low heat, periodically removing fat. After 1.5-2 hours, the meat is removed, and the bones continue to cook. 30-40 minutes before the end of cooking, put baked roots and onions, a bunch of spicy vegetables.

The finished broth is drained and filtered.

Fresh cabbage, cut into strips, is put into the boiling broth, brought to a boil, potatoes cut into cubes or slices are put, boiled for 10-15 minutes, passivated vegetables and stewed beets are laid.

Bring to a boil, put the sweet pepper, cut into strips, introduce the passivated flour, diluted with broth or water, add spices, salt, sugar and cook until tender.

Before serving, season with garlic, mashed with bacon. If borscht is prepared with sauerkraut, then it is put in stew after potatoes.

When on vacation, put meat on a plate, pour borscht, put sour cream, greens.

Separately, you can serve donuts with garlic. To prepare them, you need to knead the yeast dough and let it rise twice. Divide the dough into small buns, dip them in oil, let them rise again, steam them and bake them in the oven. Squeeze a little garlic on each finished donut.

1.3 Scheme of cooking "Ukrainian Borsch"

1.4 Cooking Instructions

Name of the dish: Ukrainian borscht.

Technological map (culinary recipe) No. 144

Type of processing: Cooking

Product formula (g):

Beets 150, fresh cabbage 100, carrots 50, parsley (root) 21, onion 36, tomato puree 30, sweet pepper 27, flour 6, bacon 10.4, cooking oil 20, sugar 10, vinegar 3% 10, broth or water 700.

Output: 1000.

Material and technical equipment:

Vegetable shop:

Equipment: bathtub for washing vegetables, work table, cleaning table, potato peeler.

Inventory: root knives, karbovochny, for additional cleaning, for removing eyes, containers for storing peeled vegetables, tanks for collecting waste.

Meat shop:

Equipment: cutting table, washing bathtub, working table.

Inventory: a knife for cutting meat, a heavy knife and an ordinary one from the "chef's troika".

Hot shop:

Equipment: electric stove.

Inventory: a saucepan, a table board, an ordinary knife from the "chef's troika".

Table 1 Raw materials: Components of the dish:

Borscht is cooked on a liquid basis, which is bone-meat broth.
The broth contains :	Beef brisket; - carrots, parsley root; - onion; - water; - salt.
The composition of borscht includes:	Beet; - fresh cabbage; - potato; - carrot; - parsley root; - onion; - garlic; - tomato puree; - wheat flour; - bacon fat; - cooking oil; - vinegar 3%; - Sweet pepper;
Separately, donuts with garlic are served with the dish. Pampushki are products made from yeast dough.
Pampushkas include:	Wheat flour; - vegetable oil; - eggs. - water; - sugar; - yeast;
Pampushkas are poured with sauce when serving
The composition of the sauce includes:	Garlic, - vegetable oil; - salt, - water.

Applied methods of heat treatment of products.

In the process of cooking borscht, various methods of heat treatment of products are used. And its use plays a big role in the quality of the finished product:

When preparing the broth, the bones are boiled with complete immersion in the liquid (the main method).

This is a combined method of heat treatment: first, the products are fried, and then stewed with broth.

Cabbage and potatoes are cooked in the main way in the broth.

Passage is also used. Chopped carrots and onions, cut into half rings, are sautéed with fat.

The flour is dry-heated.

In the preparation of donuts, one method of heat treatment is used - baking.

The sequence of technological operations:

Operation number 1. Organization of the workplace.

Before starting work, you should prepare a workplace: equipment, inventory, utensils, products.

Operation number 2. Preparation of meat and bone broth.

Bouillon for borscht is cooked, constantly skimming off the foam.

The finished broth is drained, filtered and boiled. The broth should be clear.

Operation number 3. Preparation of vegetables.

Vegetables are cleaned and washed.

Cabbage for borscht is cut into strips.

Beets and carrots for dressing borscht are rubbed on a coarse grater.

Onions are cut into half rings.

Potatoes are cut into cubes or slices.

Operation number 4. Preparation of dressing for borscht.

Chopped carrots and onions, cut into half rings, are sautéed with fat.

The beets are chopped, vinegar, fat, sugar, tomato puree are added and stewed until tender with the addition of a small amount of broth.

Operation number 5. Cooking vegetables in broth.

In a boiling broth, lay fresh cabbage, cut into strips, bring to a boil, put potatoes, cut into cubes or slices, cook for 10-15 minutes,

Lay the passivated vegetables and stewed beets in the broth. Bring to a boil.

Operation No. 7. 5-10 minutes before the end of cooking, passivated flour diluted with broth or water is introduced; sweet pepper, chopped; add spices, salt, sugar and cook until tender.

Operation number 8.

Before serving, the borscht is seasoned with garlic mashed with bacon.

Salo is rubbed on a grater, mixed with crushed garlic, put into borscht and immediately turned off.

Operation number 9. Cutting meat.

Cut the meat for borscht into portions on the board.

Operation number 10. Submission.

When on vacation, put meat in a deep dinner plate, pour borscht, put sour cream, sprinkle with herbs. Separately, you can serve donuts with sauce.

1.5 Quality requirements

In all types of borscht, beets, cabbage and roots should retain their cut shape. The form of slicing cabbage is straws or checkers, slicing other vegetables corresponds to slicing cabbage.

Appearance: on the surface of the liquid part of the oil glitter. Vegetables are well peeled and cut evenly. The ratio of the components of the dish is observed. The liquid part of borscht seasoned with flour is homogeneous;

Color: liquid part - from bright red to dark red, with a slight brownish tint; a sparkle of butter - orange, vegetables - characteristic of their species;

Taste: sweet and sour, without the taste of raw beets, pronounced; with taste and aroma of a meat product;

The smell of passivated vegetables, tomato, garlic;

Consistency: vegetables - soft, dense (vegetables are not overcooked). The ratio of the dense and liquid parts corresponds to the recipe.

Store on a food warmer marked 1bl. at a temperature of +80°С no more than 2 hours. Serve in a warmed dinner plate or broth bowl. Supply temperature +65…+75°С. When on vacation, you can serve cheesecakes, pies, donuts, krupenik with borscht.

borscht calorie cost

2. Merchandising part

2.1 Characteristics of the products used in the preparation

Beets - have a high sugar content (9%) in the form of sucrose and cobalt, malic, citric and other mineral salts (potassium and magnesium), vitamins C, B 1, B 2, PP and folic acid. The less color and less light rings on the cut, the higher the value of beets in cooking.

Beets must be whole, fresh, clean, unwilted, uncontaminated, not cracked, free of disease or pest damage. The beets should be of a botanical variety, ugly in shape, with remaining petioles no more than 2 cm long, juicy and dense pulp, with a taste and smell characteristic of the variety. The quality of table beet is divided into two commercial grades: selected and ordinary. The size of the beet by the largest diameter in selected varieties: 5-10 cm; in ordinary varieties 5-14 cm, with a size deviation of up to 10%.

The beets are stored on POP in the same container or bins at a temperature of +30°C for 3-5 days at a relative humidity of 85-90%.

Carrot is one of the most valuable root crops in terms of sugar content, proteins, vitamins and coloring matter.

By length, carrots are divided into short 3-5cm, semi-long 8-10cm, long 20-45cm.

The coloring matter in carrots - carotene in the human body turns into vitamin A. The largest amount of carotene is in the upper layers of the root crop. Carotene and essential oils of carrots are soluble in fats; when passaging, carotene is little destroyed.

Carrots contain many vitamins B 1 , B 2 and C. Potassium salts predominate from mineral salts, and glucose from carbohydrates.

Culinary qualities depend on how tender the pulp is and on the content of the core.

Cabbage - white cabbage is characterized by a high content of water (up to 90%), sugars (up to 3.3% in several varieties), as well as mineral salts (calcium, potassium, phosphate, iron, magnesium), especially vitamin C. Cabbage contains sulfur enters, and SO 2 is released during heat treatment. Cabbage consists of leaves and stalk, which makes up 4-9% of its mass. Cabbage is divided into varieties: early-ripening, mid-ripening and late-ripening. Cabbage forks should be fresh, clean, healthy, white, dense.

Eggs - a chicken egg consists of three main parts: shell 12%, protein 56% and yolk 32%. In a raw egg, the content occupies the entire volume. As it dries, the volume of the contents of the egg decreases, and a chamber forms between the protein and shell membrane.

The yolk is surrounded by a yolk membrane.

But in terms of their chemical composition and nutritional value, eggs are a valuable product. They contain complete proteins, fats, vitamins A, D, B 1, all the necessary mineral salts.

The yolk contains 32% fat, up to 17% protein, up to 12% lecithin. From carbohydrates, the yolk contains glucose and glycogen. The protein coagulates at +68°C, and the yolk at 65°C. The protein is dense, translucent, the yolk is dense and less noticeable. The shell is clean with no damage.

Onion is the most common spicy plant. The most common is onion. The bulb consists of a bottom, from which roots extend downward, and upward - leaves in the form of fleshy scales. Outside, the bulb is covered with several dry colored scales.

Depending on the sharpness of taste, sharp, semi-sharp and sweet varieties of onions are distinguished. Onions contain: sugar (up to 9%), essential oils (up to 6%), vitamins C, B 1, B 2, B 6, PP, folic acid, mineral and nitrogenous substances.

Onion flesh is white with a greenish tint and purple.

In cooking, it is applicable to all types of dishes, except sweet ones.

Garlic - a complex bulb of garlic consists of individual buds - cloves covered with a thin shell, and the entire bulb is covered with a shirt of dry leaves. The color is white, pink, purple and with shades.

Unlike onions, garlic contains more solids (30%), has a sharper taste and smell.

It is used in meat, vegetable, mushroom, egg dishes and poultry dishes - in soups, salads and in the second, as well as when pickling vegetables.

Garlic is not applicable to fish dishes, the taste of which distorts. Garlic is added to a hot dish in a modified form immediately after cooking. So that the smell of garlic is not sharp, garlic is combined with herbs, dill, thyme, lard.

Potato - rich in carbohydrates, min. dyes, fragrances. Potato is rightly called the second bread, its calorie content is 2-3 times higher than the calorie content of other vegetables. It has a high carbohydrate content (mainly starch and fiber).

Potatoes are distinguished not only by their taste, but also by their high nutritional value. Its proteins contain essential amino acids and they are well absorbed by the body.

The potato tuber is covered on top with a skin consisting of a cork substance. Eyes are located on its surface. Tubers must be whole, mature, healthy, dry, clean. They may be uniform or heterogeneous in shape and color. In early potatoes, tubers with a slightly lagging skin are allowed.

Potatoes are stored at t = 3-4°C; potatoes should not be stored in the light to avoid their greening.

Parsley root - has a yellowish-white color, which is why it is sometimes called "white root". It has a sweetish taste and pleasant aroma, which is explained by the presence of essential oils in it.

The shelf life of parsley is different and depends on its variety.

In catering establishments, parsley should be stored on racks in a special chamber for vegetables.

In the manufacture of dishes, raw parsley root, baked on the stove or sautéed in fat, is introduced.

In the manufacture of broths for sauces and clear soups, the root is cut lengthwise into two halves and baked on the surface of the stove until a brown crust forms. Baked parsley root is placed in a boiling broth in order to give it color and aroma.

Bookmark rate 2-3g per serving.

The passivated parsley root is added to meat soups. Parsley root gives dishes a unique taste and aroma.

Tomato puree - contains carotene, vitamins B 1, B 2, PP, C, minerals: sodium, calcium, phosphorus, iron, etc. Tomato paste differs from tomato puree in a high concentration of minerals (potassium, sodium, iron, phosphorus ), contains carotene, vitamins B 1 , B 2 , PP, C. The paste of solids contains from 27 to 40%, and in tomato puree - only up to 20%.

Flour is a food product obtained by grinding grains of various crops. Flour can be made from such varieties of cereal crops as wheat, spelt, rye, buckwheat, oats, barley, millet, corn and rice. The bulk of flour is produced from wheat. It is a necessary component in the manufacture of bread.

Wheat baking flour is subdivided into grades: grits, higher, first, second, wallpaper. The main differences between the varieties of flour are the size of the grain grinding and the degree of cleaning from the shells. There is peeled, consisting mainly of the outer parts of the grain, and, in fact, flour, consisting of the ground core of the grains. In the second case, the flour contains more gluten.

Flour is divided into grades: the highest grade, the first grade, the second grade. The lower grades contain vitamins B 1, B 2, PP and E, in the flour of the highest and 1st grades they are almost absent. Flour has a specific floury smell.

Fat - eaten fresh, salted, smoked, boiled, stewed or fried. Cooked (salted or salted-smoked) subcutaneous lard is called lard (in everyday life, bacon is most often called lard).

Salo with large and numerous meat streaks is called undercut, in a salted form - the Russian word for brisket or English bacon. Small fried pieces of lard are called cracklings. Ghee is lard and is used as cooking oil.

The composition of animal rendered fats includes stearic, palmitic, oleic, linoleic and other fatty acids. The melting point of beef fat is 40-51°C, and the pour point is 34-38°C, respectively. Pork fat has a low melting point of 28-48°C and a pour point of 22-32°C.

Vinegar (from other Greek wholesale) is a product with a significant content of acetic acid. A colorless or slightly colored transparent liquid with a sharp-sour taste and a specific aroma. Vinegar is divided into natural and synthetic. Natural vinegar contains acetic and other food acids (citric, tartaric, malic, etc.), aldehydes, esters, complex alcohols, the combination of which creates the aroma and bouquet of vinegar.

Vinegar obtained by diluting concentrated synthetic acetic acid has no aromatic properties, but has a specific smell of acetic acid itself. The raw materials for the production of natural vinegar can be: rectified ethyl alcohol and secondary products of its production, apple and other fruit juices, grape juices.

Sweet pepper - another name: bell pepper. The nightshade family. By taste, pepper is conditionally divided into sweet and bitter (hot). Sweet pepper is one of the most valuable vegetable crops. This is the only multivitamin concentrate. It surpasses all vegetable plants in the content of vitamin C (in green fruits of pepper contains more ascorbic acid than in lemon, in red fruits - up to 480 mg%).

The fruits of sweet pepper are used as food raw, pickled, baked, boiled and fried, used for pickling cucumbers and tomatoes, used for salads, first and second courses, preparing various pepper pastes, sauces, seasonings, ketchup.

Sugar is the common name for sucrose. Cane and beet sugar (granulated sugar, refined sugar) is an important food product. It has a sweet taste and high calorie content.

Sugar contains an average of 99.8% sucrose and 0.14% moisture. Sugar is easily absorbed by the body, serves as a source of energy, restores strength, increases efficiency, strengthens the human nervous system.

Vegetable oils (vegetable fats) are fatty products extracted from vegetable raw materials and consisting mainly of triglycerides of higher fatty acids. The main sources of vegetable oils are seeds (fruits) of oil plants (oilseeds).

The shell of the grain of wheat and rye contains 5-6% oil, in the germ - 11-13% and 10-17%, respectively; in the germ of corn - 30-48% oil, millet - about 27%, rice - 24-25%.

Unlike animal fats, vegetable oil contains unsaturated fatty acids, which are easily absorbed by the body and do not form deposits on the walls of blood vessels.

During refining, the oil is purified from various contaminants and impurities undesirable for the manufacturer, but at the same time it almost loses its taste and smell, as well as all its useful properties. They can be stored in bright bottles for a long time, they are not afraid of sunlight.

2.2 Nutritional value, calorie content and chemical composition of products

The liquid part of borscht contains extractive and mineral substances, organic compounds that give the broth a taste, aroma and are irritants of the digestive glands. Therefore, soups excite the appetite and contribute to better absorption of food.

The dense part of the soup contains nutrients: proteins, fats, carbohydrates, minerals, vitamins. The calorie content of the liquid base is not significant - 15-20 calories per 1 liter of broth, but due to the presence of a dense part (garnish) in borscht, many soups have a high calorie content.

table 2

3. Equipment and inventory

Sectional modulated electric cooker PESM-4ShB consists of four rectangular burners and an oven with sides for moving cookware.

It is intended for cooking hot dishes in stove-top dishes, as well as for frying, baking and baking products in an oven. The plate can work as an independent device or be used as part of a technological production line.

The body of the stove is a frame to which the work surface and the oven are attached. The working surface has four rectangular burners formed into two unified blocks.

The blocks are very convenient for sanitization, inspection and repair of the slab. Each burner has its own four-position switch, with which the heating power is regulated in a ratio of 4:3:2:1.

The oven is a chamber consisting of two steel boxes - inner and outer, and the space between them is filled with heat-insulating material. The heating of the oven is carried out by heating elements, located three at the top and bottom and having a separate inclusion.

The temperature in the cabinet is maintained automatically by the TR-4K thermostat. The switches for controlling and signaling the operation of the cooker are installed on the front panel on the right side.

Equipment and tool requirements

The inventory includes devices that facilitate the work of the cook: cutting boards, rafts, skimmers, a sieve, pastry bags, tips, rolling pins, molds, etc.

Cutting boards are mainly used for cutting food during cooking, or just before serving. Sometimes cutting boards are used as coasters for hot pans in which the dish is served. Fish require a strong and safe cutting board.

The material for the boards should be hard enough so that there are no cut marks, scratches in which food particles can remain, but also soft enough so that the cutting edge of the knife does not blunt or gouge. Also, the cutting board should not absorb moisture, odors. Therefore, hardwood (birch, oak, beech) is the most acceptable.

The sizes of cutting boards vary greatly, from 10x15 cm to 30x40 cm and more. The thickness of the cutting board rarely exceeds 2-3 cm. Plastic cutting boards are usually much thinner, 5-10 mm.

In order to prevent infectious diseases, cutting equipment is assigned to each workshop and has a special marking. Cutting boards and knives are marked according to the product processed on them: "CM" - raw meat, "SR" - raw fish, "CO" - raw vegetables, "VM" - boiled meat, "BP" - boiled fish, "VO" - boiled vegetables, "MG" - meat gastronomy, "Greens", "KO" - pickled vegetables, "Herring", "X" - bread, "RG" - fish gastronomy.

After use, wooden boards must be carefully scraped, washed, and poured over with boiling water. It is advisable to impregnate a dry board with linseed (namely linseed!) oil - it will stop absorbing water and will not deform. They store the boards, placing them on the edge on racks in special cassettes.

Carving knives are an essential tool in the kitchen. For the manufacture of carving knives, usually high-quality materials are used - stainless steel, cupronickel, nickel silver, and for finishing - plastic, wood. Handles of knives can be shiny, matte, combined. Knife blades are wide, narrow; with a straight butt or with a notch on it. The nose of the blade is rounded.

They produce table knives with a triangular blade section.

Table knives made of stainless steel are produced with blades of various lengths:

With a long blade (the length of the blade is more than 50% of the total length of the knife);

With a short blade (length less than 50% of the length of the knife).

Table knives made of carbon steel and aluminum alloys are made in two types - table knives (215-235mm long) and dessert knives (190-210mm). The thickness of the blade of these knives is 0.7 - 2.0 mm.

Frying pans are designed for sauteing vegetables, as well as frying in the main way, stewing and stewing meat, fish and vegetable culinary products, and other operations.

Frying pans are produced with a diameter of 140, 160-320 mm of various designs: with one long or two short, rigidly fixed or removable handles or without handles; with or without a convex spherical cap; with or without steam outlet. Removable handles must freely enter the fitting nest and securely hold the product when tilted up to 60 ° to the horizontal.

For more uniform heating of the product, to reduce its burning, the bottom of the pans is made thickened (2.5-5 mm). The bottom may have a ribbed waffle surface, the cells of which prevent the product from burning, but such a pan is less convenient for washing.

Two-layer frying pans are rational: their outer side is aluminum, and the inner side is made of stainless steel.

The best models are made with an internal harmless non-stick, heat-resistant Teflon coating. This coating allows you to fry the product without fat or with minimal use.

It is forbidden to use enamelware in catering establishments, as it is fragile. Aluminum, duralumin cookware can only be used for cooking and short-term storage of food.

4. Organization of the workplace

Before starting work in the workshops, the cook gets acquainted with the menu for the day, the menu plan, applications, calculates the raw materials, uses the technological map; for each number of dishes, selects inventory, utensils, assembles equipment for the technological process, receives the necessary raw materials from the warehouse or from the production manager, uses the accompanying documentation in the form of a requirement-invoice, daily intake sheet, after which the cooking process is carried out, sanitary requirements are observed , norms and rules. At the end of the process, the workplace is sanitized.

Preparation shops.

In the procurement workshops - vegetable, meat, fish, the primary processing of potatoes, vegetables, meat and the preparation of semi-finished products from them is carried out.

Vegetable shop.

For mechanical processing of onions, carrots, beets, potatoes, vegetables are sorted in the vegetable shop, manually calibrated on the production table SP-1470, then washed on tables with built-in baths and placed in trays. Potatoes, carrots, beets and onions for soups are washed and peeled in the vegetable shop. Potatoes are washed and peeled in a MOK-250 machine, additional cleaning is carried out on a special table. It is cut by machine type MPO-50-200 or manually, on a cutting board marked O.S., with chef's three knives of the same marking, put into trays of the hot shop and sent for heat treatment. Onions, beets, carrots after sorting, sizing and washing are cleaned on a special table with fume hoods, washed in the bathroom. They are cut by a machine such as MRO-50-200 or by hand on a production table SP-1470, using various boards marked “O.S. p / f ", with a rooted or medium knife of the chef's troika.

Cabbage after sorting. calibration, manual washing in the bathroom, cleaned and kept in a saline solution to remove slugs, washed with water, folded into a drushlak, for draining and cut by machine or by hand on an MPO-50-200 type machine, by hand - on a table, a cutting board using knives of the chef's troika and a tray with the brand “O.S. p / f ".

When processing vegetables, a significant amount of water is consumed, which, evaporating, increases humidity and lowers the air temperature in the room. Therefore, in the vegetable shop, it is necessary to have heaters to maintain the temperature at least 15 ° C. The workshop must have taps for cold and hot water, as well as ladders for removing wastewater.

Hot shop.

In the hot shop, hot first courses, second courses, side dishes, sauces are prepared and all technological operations for the heat treatment of semi-finished products for the cold shop are performed.

To prepare borscht, the broth can be cooked in electric cooking kettles of the KPE-100 type or in stove-top dishes marked “broth”. To remove the foam, use a slotted spoon, for filtering, a sieve and scoop. Borscht is cooked in the same container as the broth or in a similar container marked "1 bl.".

Vegetables are sautéed in a plate dish or a baking sheet by stirring with a metal spatula. Beet stewing is done in a saucepan. Borsch is brought to taste on an electric stove. The components are mixed and portioned with a draft measuring spoon (250 or 500), then the borscht is sent for distribution for sale.

Post-cleaning of potato tubers is done manually on special tables. The table can be designed for one, two or more jobs. In the center of the table there is a chute in which potatoes are placed for further cleaning.

Additional cleaning of root crops and potatoes is carried out with special knives. Peeled potatoes are placed in a bath of water (preferably mobile). Depending on the purpose, peeled potatoes and root crops are sent for heat treatment as a whole or chopped. Cutting is carried out on special tables manually or by machines. Vegetable cutting machines can be installed in the hot shop.

On the line for cutting cabbage and greens, production tables and baths are installed. Cutting is done in a vegetable or hot shop.

The hot shop is the main one. It is located next to the hall. The hot shop is adjacent to the blank shops, the cold shop, the washing of kitchen utensils, and when the dishes are dispensed from the stove, the washing of tableware.

Of the thermal equipment, stoves, cooking boilers, electric ovens, electric frying pans, electric fryers, boilers are installed.

The procedure for arranging equipment depends on the types of machines and apparatus used, the fuel used, the area and shape of the kitchen room and the location of the dispenser.

The stove is placed in the center of the hot shop to provide free access to it from all sides. It is advisable to place the slab perpendicular to the wall with windows, facing the outer wall.

Cooking a wide range of soups, main courses, side dishes, sauces requires providing a hot shop with a variety of utensils and equipment.

For the preparation of first courses, pre-measured types of containers are used, intended for various products and semi-finished products (potatoes, cabbage, carrots, etc.).

On the desktop there should be: a table board, a knife and a slide, i.e. a metal rack with several sticks on which dishes with spices and seasonings are placed. The range of slides depends mainly on the type of enterprises. Prepared pickles, onions sautéed with tomato, root vegetables, chopped greens, tomato, bay leaf, peas, salt, etc. are usually stored on the hill.

5. Economic part

Table 3 Calculation and calculation of the cost of the product

Product name	Quantity	Price for 1 kg (rub.)	Amount (rub.)

fresh cabbage
Potato

Parsley (root)
Onion

Wheat flour




Sweet pepper
tomato puree
Direct costs
Indirect costs
Total cost of the dish

6. Safe work practices

6.1 Occupational safety

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

Men and women, at least 18 years old, who have been trained in their specialty, are allowed to work as a cook.

At the workplace, the cook receives an initial briefing on labor safety and an internship takes place on the rules for operating the technical equipment assigned to him.

During work, the chef must pass:

Inspection of open body surfaces for diseases - daily;

Occupational safety training on existing equipment - every 2 years;

Re-testing the knowledge of safe labor methods and methods of performing work in the gas sector - annually;

Checking knowledge on electrical safety - annually;

Checking sanitary and hygienic knowledge - annually;

Periodic medical examination;

Repeated briefing on labor safety at the workplace once every 3 months;

The cook must be provided with sanitary clothing, footwear, sanitary supplies and personal protective equipment.

Safety requirements before starting work

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

Before starting work, the cook must tidy up his workplace for safe work and check:

Serviceability and idling of equipment;

Availability and serviceability of fences;

Availability and serviceability of grounding;

Serviceability of other equipment used;

Make sure that the switches of the electric stoves and the oven are in the zero position;

Serviceability and operation of local exhaust ventilation.

If any malfunctions or malfunctions in the equipment are found, the cook must immediately notify the production manager or the administration of the enterprise and do not start work until they are eliminated.

Safety requirements during work:

To prevent the adverse effects of infrared radiation on the body, the cook must:

Fill the working surface of electric stoves with dishes as much as possible, turn on the sections of electric stoves in a timely manner or switch them to a lower power:

Fill the working surface of electric stoves with dishes as much as possible, turn off sections of electric stoves in a timely manner or switch them to a lower power;

Do not allow the burners to turn on at maximum and medium power without loading;

Do not allow liquid to get on the heated burners of the stove, fill the cookware to no more than 80% of the volume;

Do not use stove-top boilers, pots and other kitchen utensils that have a deformed bottom or edges, loose handles or without them;

remove the boiler with hot food from the stove without jerking, being careful, together, using dry towels or mittens, the boiler cover must be removed;

Control pressure and temperature in thermal devices within the limits specified in the operating instructions;

Monitor the presence of draft in the combustion chamber of gas-using equipment and the readings of pressure gauges during the operation of pressure equipment.

Safety requirements in emergency situations

If a malfunction is detected when working with mechanical, steam, electrical and gas equipment, as well as when the safety valve is triggered, soaring, water leakage, you must immediately turn off the equipment, inform the production manager or the administration of the enterprise.

It is not recommended to start work until the noticed problems are fixed.

Without the decision of the administration, it is not allowed to make any repairs to the equipment or repair the malfunction.

Safety requirements at the end of work

Before disconnecting from the electrical network, you must first turn off all electrical equipment, with the exception of emergency lighting and equipment operating in automatic mode.

After turning off the gas-using installations, remove the spanners from the plug valves.

When carrying out sanitization, do not cool the heated surface of stoves, pans and other heating equipment with water.

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Pampushka recipe

According to the classics of the genre, real Ukrainian borscht is usually served with donuts instead of slices of ordinary bread. Pampushki are fragrant, airy buns with garlic and herbs. They are perfect for all varieties of borscht - lean, based on chicken, pork or beef broth.

For donuts you will need:

water - 1 tsp;
salt - ½ tsp;
sugar - 1 tbsp. l.;
vegetable oil - 2 tbsp. l.;
yeast - 10 gr.;
milk - 1 stack;
garlic - 3 cloves;
greens - 100 gr;
flour - 300 gr.

Warm the milk a little so that the sugar can be dissolved in it. Add salt, yeast, a couple of tablespoons of sifted flour, oil to it. Mix everything, cover and let stand for a while so that the yeast begins to act.

As soon as the dough for donuts begins to swell, add the rest of the flour and knead. It is important to knead the dough well, then put it in a bowl and let it rise warm.

As soon as the workpiece has doubled in size, you can proceed directly to the formation of donuts: grease a baking sheet with oil, knead the dough a little, form balls and spread out for proofing in heat. After a quarter of an hour, you can put it in the oven at 200 degrees until an appetizing ruddy is formed.

As soon as they are baked, take them out and cover with a towel - let them "breathe" a little and rest.

In a mortar, grind the garlic with salt, add a little water. Dip all donuts in the sauce and sprinkle with chopped herbs.

On a note. To make donuts shiny, cover them with a beaten egg before baking.

Ukrainian red borscht with beans

a glass of beans;
a couple of units of beets;
3 potatoes;
a quarter fork of cabbage;
a bunch of greens;
lavrushka;
peppercorns;
a couple of units of carrots;
vegetable oil;
medium bulb;
tomato paste;
a couple of tsp Sahara;
2.5 l. water for making broth;
1 ½ st. l. salt.

First, you need to prepare the beans in advance: rinse under a stream of water and soak for four hours. After the used water, drain and already in fresh put the broth to boil for an hour.

In the meantime, you can do vegetables: peel, rinse, chop. As a rule, carrots are cut into strips or grated; chop the onion as finely as possible; potatoes are divided into cubes; Cabbage is thinly chopped.

As soon as the cooking time of the beans has passed, put the potato cubes, chopped cabbage. Boil for ten minutes.

Heat the oil and fry the carrots and onions for a few minutes. Put the pasta, dilute everything with a few tablespoons of broth and cook for a few more minutes. Transfer to a saucepan with the prepared borscht.

Peel and rub the beets, simmer with oil for about five minutes and also transfer to the broth. Add lavrushka, sugar, cover and continue cooking for another quarter of an hour over medium heat.

Before serving, add fresh herbs to a plate.

On a note. The same borscht can be cooked with poultry meat - it will turn out more rich, satisfying, fragrant.

Lenten cooking recipe

tomatoes - 2 fruits;
carrots - 1;
onion - 1;
potatoes - 2 units;
half a small fork of cabbage;
garlic cloves - 2;
lavrushka;
salt - 1 table. l.;
sugar and vinegar to taste;
postn. oil - 2 tbsp. l.;
beets - 2 units.

Prepare vegetables: peel, rinse. Cut carrots, onions, beets and potatoes into strips, chop white cabbage, peel tomatoes and divide into cubes, grate garlic, or pass through a press.

Further preparation goes in this order:

Boil water and lower the potatoes with cabbage. Salt.
In hot oil, sauté onions and carrots for about five minutes.
Add beets, vinegar and sugar to the passivation, cook at a quiet temperature for about ten minutes.
Add tomatoes to the passivation, cook for a third of an hour.
Transfer the passivation to a saucepan, boil, collect the foam, put the parsley, boil for five minutes, put the garlic, cover and turn off the heat.

On a note. To intensify the color, you can pour some of the grated beets in advance with a spoonful of vinegar and mix, and add them to the pan a few minutes before the end of cooking.

with beef

You can cook Ukrainian borscht with beef:

beef - 1 kg;
bacon - 100 gr;
potatoes - 200 gr;
cabbage - 300 gr;
beets - 300 gr;
white beans - 100 gr;
onions - 2 units;
carrots - 2-3 units;
sweet bell pepper - 1 unit;
lavrushka;
tomato paste - 3 table. l.;
large tomato - 150 gr;
a mixture of peppers - 1 tsp;
salt - 1 table. l.;
you can add a few peas of ordinary black and allspice;
garlic - 1 unit;
water - 5 l;
mix of dill and parsley - 30 gr.

First you need to boil the meat part - beef is cooked for a long time. Rinse the tenderloin, dip in water and put on a strong fire to boil faster. The emerging foam must be collected - it spoils the taste of the broth and affects its transparency.

In order for the meat to acquire a special taste during the cooking process, after boiling, put a small onion and carrot, cut into 2 parts, add lavrushka. Boil at medium temperature for an hour.

While the meat is cooking, rinse and soak the beans in ice water. After an hour of cooking the meat, it will need to be added to the pan, continue cooking for another hour.

Boil the beets until half cooked, checking its condition with a fork.

At this stage, you can remove the meat and leave to cool. After it will need to be disassembled into portions or cut into medium slices.

Together with the meat, you need to take out the vegetables and lavrushka - they are no longer needed, as they have given their juice and aroma to the broth. The only thing left to cook is the beans.

In the meantime, prepare the root crops: wash, peel, cut into cubes. Potatoes can be immediately laid out in the broth.

Then prepare the rest of the vegetables: peel and seeds (where required), chop the onion, pepper and tomato into a small cube, and you can grate the carrot. Saute in hot oil for fifteen minutes. Add pasta and 3-4 tablespoons of boiled broth, stir well. Cook for a few more minutes. Transfer to the broth and cook for five minutes.

Chop the cabbage and send it to the broth along with the rest of the beets.

Cut the salo into small cubes, combine with grated garlic, grind a little and put it on the borscht. Add salt and pepper to taste, lay out pieces of previously boiled meat. Mix well, boil for a few minutes, cover and leave for about half an hour.

Before serving, put a spoonful of sour cream and a little chopped fresh herbs into a plate with a portion of borscht.

Ukrainian borscht with pork

pork - 500 gr;
potatoes 3 medium;
beets - 2 medium;
carrots - 1;
onion - 2;
cabbage - a quarter of a medium fork;
tomato paste or sauce - 4 full tbsp. l.;
sugar - a couple of tbsp. l.;
garlic - 4 cloves;
salt - ½ tbsp. l.;
oil.

Divide the pork tenderloin into 2-3 parts - so it will boil faster. Pour in water and wait until it boils. Drain and refill pot with cold water.

We cook vegetables as usual. We start the frying with onions and garlic, gradually turn on the beets, pasta, sugar.

Shred the cabbage into the broth, potatoes - into strips. By this time, the broth should cook for 40-45 minutes. The meat must be taken out and disassembled into pieces with a knife and fork.

Dip the frying into the broth, return the meat, mix. Boil everything together for a few minutes, turn off and let it brew.

With bacon

For 8 servings:

beets - 400 gr;
smoked lard - 100 gr;
potatoes - 200 gr;
cabbage - 400 gr;
onions - 1 ½ units;
carrots - 1;
beef - 250 gr;
lemon - 1;
parsley, sour cream for serving;
tomato paste - 1 ½ tbsp. l.

Divide the beef tenderloin into several small pieces. Pour five liters of water, drop one onion and laurel there as desired. We put on a strong fire, for an hour.

In the meantime, prepare the roast. In this recipe, it will be unusual - with lard. Cut a piece of lard into small slices of 1 cm and fry until cracklings - small pieces of lard should become translucent.

Coarsely three beets, carrots, onion cut into rings. All vegetables are added to the cracklings, we continue to cook, stirring. As soon as the beets color all the ingredients, you can put the paste. Cook for a couple more minutes.

We remove the lavrushka and onion from the broth, spread the frying, cut a half of the lemon very finely and also put it in the pan - the sourness will add piquancy and retain a bright color.

We leave to cook for 10 minutes, and in the meantime we chop the cabbage and cut the potatoes. First we lay cabbage, and after a quarter of an hour - potatoes. After 15 minutes, you can serve.

In a slow cooker

chicken meat - 300 gr;
carrots, onions and beets - 1 unit each;
tomato paste - a couple of tables. l.;
cabbage - 150 gr;
salt pepper;
potatoes - 3 units;
Bay leaf;
garlic - a couple of cloves.

Prepare frying of onions, carrots and beets in oil in the “Baking” mode for 10 minutes, stirring occasionally. After adding pieces of meat, fry for a quarter of an hour. Dissolve the pasta in half a cup of warm water, pour over the vegetables, stir and cover for 15 minutes.

While the frying is cooking, chop the cabbage and cut the potatoes. After the timer signal, add vegetables, pour warm water up to the highest mark, season, salt. In the "Extinguishing" mode, cook for 45 minutes under a closed lid.

After adding grated garlic, if desired, greens, leave to brew for ten minutes in the "Heating" program.

On a note. Serve with mayonnaise or sour cream. If garlic was not added in cooking, you can brush your teeth for a bite when serving.

With pepper and lemon

300 gr of any meat;
2 small beets;
1 carrot;
1 clove of garlic;
large potato;
a third of a lemon;
a couple of small bulbs;
bell pepper;
a pinch of chili, sweet paprika, suneli hops;
whole tea. l. salt;
1.5 st. l. Sahara.

As in previous recipes, the first step is to prepare the broth. While it is cooking, we pass the vegetables: grated carrots and beets, chopped onions in half rings. We squeeze the juice from citrus directly into the frying, and cut the pulp very finely and send it to the vegetables.

We cut the potatoes into strips and add to the broth immediately after we have collected the foam and reduced the heat.

Add salt and sugar to the frying, season with spices, stir well. When the broth boils again - lay out the frying.

Grind the garlic in a convenient way and fry for a couple of minutes in the remaining oil in a pan and then put it in borscht. After a third of an hour, you can serve it to the table.

L.I. Anfimov "Cookery", 1996

Z.P. Matyukhin "Fundamentals of nutritional physiology, hygiene and sanitation" M. Zyson, 1981.

N.M. Miftakhudinova, L.M. Bogdanov "Fundamentals of Calculation and Accounting at Public Catering Enterprises".

Collection of recipes for dishes and culinary products for public catering establishments. M. Economics, 1983

G.A. Bogdanova "Equipment for public catering establishments" M. Economics, 1991.

G.I. Butatizh "Organization of the production of public catering enterprises" M. Economics, 1997.

M.V. Vasilchuk "Fundamentals of protection of practice".

A.V. Kudentsov Commodity science of food products. M. Economics, 1997

Scheme 1. Classification of soups

Scheme 2. Cooking dressing soups

Scheme 3. Cooking borscht

Scheme 4. Preparation of pickles

Scheme 5. Preparation of meat team hodgepodge

Technical and technological map No. 1

Product name: Borsch "Ukrainian".

Name	Net per serving	Net for 5 servings


Potato

Parsley
Onion

tomato puree


pork fat


Bulgarian pepper

Cooking technology:

Cut the beets into strips, add salt, vinegar, fat, sugar and simmer until tender. Carrots and parsley, chopped into strips, onions, cut into slices, sauté with fat. Put chopped cabbage into the broth and cook for 10-15 minutes, then add the sautéed and stewed vegetables, sautéed flour, bell pepper, spices and cook until tender. Season the finished borscht with garlic, mashed with herbs and bacon before serving

Requirements for decoration: When on holiday, add sour cream to a plate and sprinkle with herbs.

Head signature

Technical and technological map No. 2

Product name: "Solyanka combined meat".

Name	Net per serving	Net for 5 servings
Veal
Beef
Smoked ham
Sausages or sausages
Beef kidneys
Onion
Pickles


tomato puree
Butter

Applied methods of heat treatment of products. Soup preparation Technological scheme for preparing a hot dish Ukrainian borsch

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