Rump steak technological map. Technological map of the dish

"Cold sweet dishes" - Theme of the lesson. Independent work of students, cooking. Technological process making compote from fresh fruits. Berry jelly is opaque. The taste is weak. Jelly range. Explanation and demonstration of cooking. The purpose of the lesson. Classification of sweet foods. Compote assortment. Major defects.

"Eggs" - Cook Kalorievich. Modern science. Use only fresh, well-washed eggs. The world of the sun in a shell. Routing. Egg experts. The structure of the egg. Sincwine. Museum "Pysanka". World Egg Day. Laboratory work. Egg. Art egg. Always use a small saucepan.

"Dishes from eggs" - In terms of its nutritional properties, it is not inferior to meat. At home, eggs are stored in the refrigerator for no more than 2 weeks. Egg cooking. The composition of the egg. Fried eggs should have a slightly thickened white and yolk. Safety regulations. The egg is rich in proteins, vitamins and minerals.

"Sandwiches and drinks" - Tea. Classification of sandwiches. Kettle for boiling water. Intelligence - map. Snack sandwiches. Teapot. Inventory and utensils. Sandwich. quality requirements. Game pause. What is a drink. Russian proverbs and sayings about tea. A kaleidoscope of ideas. Culinary characteristics of sandwiches.

"Confectionery" - Biscuits Prepared from wheat flour like a lingering cookie, but thicker. Gingerbread products produce: Raw; Custard; Consists of a body and molasses. Starch. Cracker Prepared from dough on a support and chemical baking powder. Production includes: Production of semi-finished products; Finishing materials; Product design.

"Meat Dishes" - When touching the surface, the hand remains dry. The kitchen was immediately ordered to fry and serve the meat. Small-sized semi-finished products. Products from chopped mass. 1. Shoulder 2. Neck 3. Loin 4. Brisket 5. Ham. On the cuts, the meat does not stick to the fingers. Consistency fresh meat dense. Beef lamb pork.

Technological map number 1. Rump steak

Quality requirements:

Appearance - a piece of meat of an oval-oblong shape, the breading adheres tightly to the meat.

Taste and smell- characteristic of this type of fried meat.

Color

Consistency - the meat is soft, juicy, crispy crust.

Technological map number 2. Schnitzel natural chopped

Quality requirements:

Appearance - an oval-shaped product, flat.

Taste and smell- characteristic of the corresponding type of meat.

Color- from golden to brown.

Consistency - soft, juicy, crispy crust.

Technological map number 3. Chopped Zrazy

Quality requirements:

Appearance - zrazy oval shape, the surface of products without cracks.

Taste and smell- inherent in the corresponding freshly prepared minced meat products with the aroma of those products that are used for minced meat.

Color- on the cut is gray, pink-red shade is not allowed.

Consistency - products are juicy, loose.

Technological map number 4. Heart, fried deep-fried

Quality requirements:

Appearance - heart, cut into one piece per serving, breading is uniform, without surface cracks, potatoes - slices, cubes.

Taste and smell- typical for this type of by-products.

Color- golden, potatoes - creamy white.

Consistency - soft, crispy.

We have all heard of escalope, roast beef and steak, but few of us have heard of such a dish as beef rump steak. In fact, all these dishes are similar, they are all large, juicy fried pieces of meat. A distinctive feature of the rump steak is its relatively small size and crispy crust breadcrumbs with various additives.

Required products:

Beef tenderloin - 500g;

Egg - 2pcs;

Breadcrumbs;

Cooking process:

1. Technology for making rump steak quite simple and unpretentious. First of all, we must prepare the meat. To do this, it must be thoroughly washed and all unnecessary streaks removed.

2. After that, the beef is cut into equal portions and beaten well. Then rub it well with salt and pepper.

3. The next step is to dip the beaten pieces of beef in a beaten egg, and then in flour. After these manipulations, the meat must be dipped again in the egg, and only then thoroughly rolled in breadcrumbs

4. At the next stage, we put ghee in the pan, wait until it melts, and after that we start frying our beef rump steaks. You will have to fry for a short time, 3 minutes on each side, after which you will need to send it to the oven.

5. In the oven rump steak spend 10-12 minutes. To check the readiness, simply pierce a piece with a fork, if the meat is well pierced and clear juice flows from it, then the rump steak can be served.

As well as all its meat counterparts, it goes well with almost any side dish, be it mashed potatoes or vegetable salad.