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Technological map for a dish of beef pilaf. Routing

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Technical and technological map No. 1.

Chicken pilaf

1 area of use

This technical and technological map has been developed in accordance with GOST R 53105-2008 and applies to specialty of the house Chicken pilaf, produced and sold in the institution Catering.

2. Requirements for raw materials

food raw materials, food products and semi-finished products used to prepare chicken pilaf must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, safety and quality certificate, etc.)

Recipe

	Bookmark rate for 1 serving
unit of measurement	Gross weight	Net weight
gutted chicken
table margarine
Onion

tomato puree
Rice groats
Mass of stew
Weight of cooked rice with vegetables
Exit ready meal, G

3. Technological process:

The bird is chopped into portions (one piece at a time), fried until a crust forms, sprinkled with salt, pepper, put in a bowl, add browned, finely chopped carrots and onions, tomato puree, pour hot broth or water and let it boil (the liquid is poured at the rate of norm water for cooking crumbly porridge), then put the washed rice groats and cook until thickened. After that, the dishes with pilaf are placed in an oven for 40-50 minutes.

4. Requirements for registration, implementation and storage

The allowable shelf life of chicken Pilaf before sale, according to SanPiN 2.3.6.1079-01, is 2-3 hours at a storage temperature of at least 65 ° C.

5. Quality and safety indicators

The organoleptic indicators of the chicken pilaf dish must meet the following requirements:

Microbiological indicators of chicken pilaf must comply with the requirements of SanPiN 2.3.2.1078-01, index 1.9.15.12.

6. Nutritional value

The nutritional value of the chicken pilaf dish per 100 g of the product and the yield of 325 g are:

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Enterprise manager

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Technical and technological map No. 2.

Poultry stew

7. Scope

This technical and technological map has been developed in accordance with GOST R 53105-2008 and applies to the poultry ragout specialty dish, produced and sold to a catering establishment.

8. Requirements for raw materials

Food raw materials, food products and semi-finished products used for the preparation of poultry stew must comply with the requirements of the current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, certificate of safety and quality, etc.). )

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

Preparation of raw materials is carried out in accordance with the recommendations of the Collection of technological standards for public catering establishments and technological recommendations for raw materials.

9. Recipe

Name of raw materials and products	Bookmark rate for 1 serving	Net bookmark rate for 2 servings, g
unit of measurement	Gross weight	Net weight
Turkey fillet

Weight of boiled poultry
Potato

tomato paste
Onion
Butter
Wheat flour
Turkey broth
Mass of garnish and sauce ready
The output of the finished dish, g

10. Technological process:

The prepared poultry fillet is cut into pieces weighing 15-20 g, laid in hot water, quickly bring to a boil, remove the foam from the surface of the broth, add salt, and cook in a sealed container until tender. Combine with poached tomato paste and stew for 5-10 minutes. Fresh peeled potatoes (semi-finished product sulphated) are placed in boiling water, brought to a boil and boiled for 5-7 minutes, the broth is drained. The broth remaining after the stew is drained and a red main sauce is prepared on it, with which the stewed pieces of poultry meat are poured, diced potatoes are added, stewed in a small amount of broth with the addition of butter, chopped carrots, onions and stewed in a sealed bowl at a low boil within 15-20 minutes until ready. The stew is released along with the sauce and garnish.

11. Requirements for registration, implementation and storage

The dish is released in portioned dishes immediately after preparation.

According to the requirements of SanPin 2.3.6.1079-01, the temperature of the dish during serving should not be lower than 65°C.

Permissible shelf life of poultry stew before sale, according to SanPiN 2.3.6.1079-01, is 2-3 hours at a storage temperature of at least 65°C.

12. Quality and safety indicators

The organoleptic characteristics of poultry ragout must meet the following requirements:

The microbiological indicators of poultry ragout must comply with the requirements of SanPiN 2.3.2.1078-01, index 1.9.15.12.

13. Nutritional value

The nutritional value of poultry ragout for 100 g is:

"I approve"

Enterprise manager

________________________

Technical and technological map No. 3.

Chicken stew with mushrooms

1 area of use

This technical and technological map has been developed in accordance with GOST R 53105-2008 and applies to the signature dish Chicken stew with mushrooms, produced and sold in a catering establishment.

2. Requirements for raw materials

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

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

3. Recipe

Name of raw materials and products	Bookmark rate for 1 serving	Net bookmark rate for 2 servings, g
unit of measurement	Gross weight	Net weight

Margarine
Potato

Champignons
Mass of boiled mushrooms
Margarine
Mass of fried mushrooms
Onion
Margarine
Mass of browned onions

Mass of stewed chicken
Mass of garnish
The output of the finished dish, g

4. Technological process:

Prepared chicken carcasses are chopped into pieces, fried until a crispy crust forms, put in a pot, add raw potatoes and carrots, cut into slices, chopped browned onion, bay leaf, salt, pepper. Then they are poured with broth or water and stewed in an oven until tender (40-50 minutes). Fried mushrooms are added 8-10 minutes before the end of the stew.

Should be served in the pot in which it was made. The pot is placed on a snack plate covered with a paper napkin.

5. Requirements for registration, implementation and storage

The dish is released in portioned dishes immediately after preparation.

According to the requirements of SanPin 2.3.6.1079-01, the temperature of the dish during serving should not be lower than 65°C.

The allowable shelf life of the dish Chicken stew with mushrooms before sale, according to SanPiN 2.3.6.1079-01, is 2-3 hours at a storage temperature of at least 65°C.

6. Quality and safety indicators

The organoleptic characteristics of the dish Chicken stew with mushrooms must meet the following requirements:

Microbiological indicators of the dish Chicken stew with mushrooms must comply with the requirements of SanPiN 2.3.2.1078-01, index 1.9.15.12.

7. Nutritional value

The nutritional value of the dish Chicken stew with mushrooms for the output is 350 g.

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Introduction

1. Characteristics of the topic

2. Recipe, dish calculation

3. Characteristics of the main and auxiliary raw materials

4. Description technological process cooking

5. Description of mechanical cooking raw materials

6. Description of the technology for the preparation of semi-finished products

7. Description of the technology of heat treatment of semi-finished products, cooking

8. Description of dish design and exit rates

9. Description of requirements for quality, conditions and shelf life

10. Description of the organization of work of shops

Conclusion

List of sources used

Introduction

Public catering is a branch of the national economy, which is based on enterprises that are characterized by the unity of the forms of organization of production and customer service and differ in types and specializations.

Raising the role of public catering in meeting the needs of the population; increasing the level of industrialization of the industry; improving the provision of hot meals at the place of work and study of workers, employees, students of all types of educational institutions; expanding the network of public catering enterprises, improving the culture of serving the population - all these are the main tasks facing the public catering industry. For the successful development of the industry, these tasks should be performed, which is the key to its successful development.

The solution of these problems requires further expansion and strengthening of the material and technical base of the industry, the rational distribution of the network of public catering enterprises, the construction of new enterprises that meet modern requirements and the reconstruction and technical re-equipment of existing canteens, cafes, restaurants.

Increasing the level of industrialization of public catering involves its further cooperation with industries Food Industry processing raw materials and producing ready-to-eat products, semi-finished products, culinary products, quick-frozen fruits and vegetables. It also provides for the development and improvement of production within the industry.

One of the directions for the development of public catering is the revival of the culture of consumption of national cuisine. The topic of my course work is "Technology for cooking pilaf, pilaf - the National dish oriental cuisine. There is a huge variety of ways to prepare and serve this dish, its recipes.

1 . Theme Feature

Pilaf is a compound dish mainly from rice (however, there are other options for the cereal component) and, as a rule, meat or fish, however, there are exceptions here.

The dish is very ancient, the origin of the dish can hardly be reliably established. Rice was cultivated in China even earlier, but the principles of rice preparation in Chinese and Japanese cuisine allow us to conclude that this dish was not borrowed from there. It is likely that the roots of pilaf should be sought in India, where since ancient times there have been similar rice, but vegetarian dishes, obviously supplemented with meat already in ancient Persia. In favor of this, a widely preserved tradition can speak - to tint pilaf with saffron or turmeric. Obviously, the principle of cooking spread from the east, was especially adopted and developed in Central Asia, and it was there that the most widespread method of preparing pilaf was developed.

In modern times, the dish has become one of the most popular in the Near and Middle East, Central Asia, and partly in Transcaucasia. Pilaf spread through Turkey to Eastern Europe, to the Balkans, where it also acquired national characteristics.

In the East, pilaf is used daily, while significant events never do without a specially prepared pilaf - wedding, funeral, about the birth of children, etc. In everyday life, women are busy cooking pilaf; pilaf for any event is prepared by men or specially invited pilaf cooks. AT traditional medicine pilaf was considered curative and was recommended for malaise, exhaustion of the body, after long-term starvation, suffering a serious illness, etc. They used this dish before and after performing hard physical labor, as well as in bad weather in spring, autumn and winter.

Pilaf is a national dish of the peoples of Central Asia. He is considered one of delicious dishes, and its preparation is taken seriously and leisurely. When asked if she knows how to cook pilaf, any hostess will answer positively with confidence. AT Soviet time in all cookbooks offered traditional recipe of this dish, which includes lamb meat, rice, carrots, onions and sultanas. The ingredients boiled together, and seasoned with salt and red pepper, they received the name "oriental pilaf". In this understanding, pilaf is known to everyone. But in fact, this is nothing more than ordinary porridge with meat. Subsequently, when historians took up the culinary art, pilaf was divided into "Uzbek" and "Azerbaijani", which differed in cooking technology. In the first case, rice and meat were cooked together, in the second, separately, and then combined. Although in every eastern country pilaf is cooked in its own way.

So where did the pilaf recipe come from in Russia? AT cookbook It does not exist yet in the 18th century, and already in Derzhavin's poems there is a mention of pilaf. And now, finally, in Dahl's dictionary you can find a description of pilaf, or pilava, pilaf, which is interpreted as crumbly, steep rice porrige with raisins and meat (mutton or chicken), seasoned with ghee and saffron.

The modern history of the origin of pilaf is as follows: the recipe for the dish came from the Turks through the Tatars, the name "pilaf" was adopted from the Turkish "pilav". By the way, in many cuisines of the world, pilaf is pronounced consonantly. In fiction, there are also references to pilaf. For example, the Count of Monte Cristo Alexander Dumas father - he got acquainted with the recipe for pilaf in Constantinople. Even in paella - a traditional Spanish dish - there is something from pilaf, both in composition and in sound.

In a word, there are a lot of cooking options for pilaf. All of them differ in taste preferences, and the cooking technology is guessed. In India, fried sandalwood or cinnamon is added to pilaf, in Azerbaijan - saffron and other spices. But for example, the French call their invention pilaf from poultry. In Louisiana, pilaf is a kind of combined recipe: rice, chicken (you can add pork), sausages and seafood (shrimp, crabs, oysters). All this is seasoned with sautéed tomato and spices. In addition to the already well-known raisins, nuts can be added when preparing pilaf. For example, the famous pilaf of Ali Pasha is a dish crumbly rice and small meatballs made from minced lamb, pine nuts, bread and spices.

Pilaf is one of the few dishes that has so many variations - for every taste!

2 . Recipe, dish calculation

Recipe - this is a set of raw materials for cooking culinary specialties. All recipes are collected in the recipe book R.

Table - Rates for investing products in gross and net weight

	For 1 serving	For 100 servings
	Gross/g		Gross/g
Rice groats Margarine Onion tomato puree Mass of stew Mass of garnish

Calculation is called the calculation of the price of the product. It is drawn up in cards in a standard form. The name and layout of products are determined according to the collection of recipes, the number of the recipe and the year of publication of the collection are indicated on the card.

If the norm for laying products in the recipe is given for one piece, then the calculation is for one hundred pieces of products, if the norms are given for one kilogram, then the calculation is for ten kilograms. This is done to make the calculations more accurate. The mass of products is expressed in kilograms.

Products are included in the calculation at retail prices with the addition of a markup.

The indicator in the "amount" column is determined by multiplying the mass of the product by the price per kilogram, adding them up and getting the cost of a set of products for one hundred servings or ten kilograms finished products. Dividing these amounts by one hundred or ten, determine the price of one serving or one kilogram of the product.

Thus, the price of a dish is determined by the cost of a set of products included in its composition.

AT costing chart points indicate the yield of the dish. The calculation card is signed by the director, the production manager is obliged to check the correctness of the calculation price.

3. Characteristics of the main and auxiliary raw materials

pilaf zirvak recipe calculation

The main and unshakable ingredient of pilaf is rice. All other components depend on the specific recipe. For example, in the homeland of pilaf, in Turkey, the recipe for pilaf is in the "rice dishes" section. But the thing is that this section by default also includes dishes from pasta. So pilaf from pasta is quite possible. In the encyclopedic work of Brockhaus and Efron, it is mentioned that pilaf is a Caucasian dish prepared not only from rice, but also from other cereals (millet) and noodles. For example, Catalan fishermen cook paella not with rice, but with small vermicelli, explaining that vermicelli better conveys the taste and aroma of seafood. Pilaf made from crushed wheat, lentils, peas and even corn is common in Central Asia. And in the Soviet army and navy, their own recipe for pilaf was practiced: fry small pieces of pork or lamb, pour hot water, add a tomato and pearl barley pre-soaked for 2 hours.

Spices for pilaf

There are many options for cooking pilaf. Each nation has its own recipes, which are very different from each other. Spices in pilaf serve mainly as natural preservatives - they do not allow boiled meat to deteriorate quickly, including in the stomach.

There are two types of pilaf: Asian and European. In Asian pilaf, the main spices are zera, barberry; in European - paprika, black pepper and various herbs.

Whenever possible, spices should be bought and stored whole so they stay fresh longer. In some dishes, spices need to be put in a whole form, for some they are pre-pounded in order to maximize their taste and aroma.

Zera(it is also called zra, zira) is nothing more than Indian cumin seeds. They differ from our cumin in their smaller size and dark color. In addition, they have a sharper, stronger and more pleasant aroma. In pilaf, it is better to use whole seeds, as in this case they will be responsible for the aroma.

Barberry It is also better to add whole. When biting the dried berries, a sour taste appears in the mouth. The fact is that barberry contains vitamin C, malic, citric and tartaric acids. It comes in dark red, red, black, but this does not affect its taste.

Saffron- These are the dried stigmas of flowers of plants of the iris family. Contrary to popular belief, saffron gives meat and vegetable dishes not only a bright color, but also a spicy-burning, slightly bitter taste. Therefore, it is added in extremely small doses, otherwise the dish will be unpleasantly bitter. As well as zera, it is found in the form of seeds and powder. Just in order not to make a mistake in choosing, it is better to buy a non-processed product. Many, so that the dish does not turn out to be too bitter, prepare saffron water in advance. This can be done in the following way. Grind the stigmas of saffron in a small mortar, pour boiled water over it and strain through cheesecloth after 24 hours. It is much more convenient to season pilaf with such saffron water - it will be colored more evenly.

Meat pork contains muscle, fat, connective, bone and fluid tissues. The water content in muscle tissue ranges from 38 to 78%. Pork is divided by age into pork, pig meat and milk pig meat.

Pork is obtained from animals with a slaughter weight of more than 34 kg. Its coloration is from light pink to red, the muscles are tender, with marbling, internal fat white, subcutaneous - pink.

The meat of piglets - dairymen is obtained from animals of slaughter weight from 3 kg to 6 kg. It has very delicate muscles, coloring from pale pink to almost white.

Pork in cooking is used for fried, stewed, less often boiled hot and cold dishes.

Onion - the most common, it is a bulb, covered with dry leaves, brown or purple, inside modified succulent leaves of white or purple. It contains many vitamins, phytocides, sugars and other substances.

Salt - is a seasoning for the first and second courses. Due table salt the body's need for sodium and chlorine is satisfied. Depending on the content of sodium and chlorine (97.0 - 99.7%), it is divided into grades "Extra", higher, first and second. For enrichment with iodine salts, it is iodized and used in areas where marine products are little used.

Carrots are really helpful. It contains a lot of sugar in the form of glucose (6%), minerals in the form of salts of iron, phosphorus, potassium, trace elements. There is especially a lot of carotene in carrots (up to 9 mg%), which in the human body turns into vitamin A. Carotene is absorbed better if carrots are cooked with fat (carrot cutlets with sour cream, stewed carrots in milk sauce).

Distinctive features of economic and botanical varieties of carrots are the ripening period, shape, size of root crops, their structure, color, taste and shelf life.

By length, carrots are divided into short ones - 3-5 cm (carotel), semi-long - 8-20, long - 20-45 cm. Short varieties include Parisian carotel - an early ripening variety with a small core, juicy, sweet, orange-red pulp; use it for raw salads and for side dishes

derived from animals and vegetable fats with the addition of cream, milk or water. It tastes and smells like butter. AT confectionery production use milk and creamy margarine. Store, like oil, at a temperature of 2-4 degrees Celsius in a dark room in a carefully closed container; under the influence of light and oxygen, margarine deteriorates. Margarine is widely used in the preparation of flour and confectionery, they give the products a taste of muffin and friability, and in some types of products it is a baking powder. Margarine is a combined fat .

4. Description of the technological process of preparing the dish

A cauldron, cauldron or pan is suitable for overheating oil. Cast iron cookware is ideal, in any case, avoid enameled surfaces. Initially, the cauldron heats up and only then oil is added (a mixture with the use of sunflower, cottonseed, linseed, walnut, sesame vegetable oil with horse, mutton, bird fat), which is calcined over low heat. The readiness of the oil is determined by the characteristic whitish haze or by how quickly large particles of salt will bounce off the hot oil. A layer of oil up to three centimeters is poured into the cauldron, or less.

At the beginning of the preparation of zirvak, the fire should be increased, and in the middle, reduced. First, pieces of meat are added to the cauldron (small or large, depending on personal preferences). Then onions, cut into thick rings, then carrots (in the form of straws or cubes). Carrots in zirvak should be the same as meat (by weight) and half as much as rice.

Each product is overcooked for a while, and only then the next one is added. The cooking time of zirvak is up to half an hour. At the very end of the second stage, different spices should be added: barberry, azhgon, red pepper in equal parts. Add spices at the rate of a full tablespoon of the mixture per half a kilo of rice. Now you can salt the zirvak and add a little water.

At the third stage of cooking pilaf, zirvak is leveled, the fire is reduced and the rice is covered in an even layer. I crush rice a little, making sure that no matter what it mixes with zirvak. Now you need to water the packed layer of rice with water. This must be done very carefully, without destroying the layer. You can do this perfectly by placing a saucer on top and pouring water on it until the water covers the rice with a layer of 1-2 centimeters. Add salt to the water and add turmeric, which will color the pilaf in a pleasant golden color. When the water has completely evaporated, you need to cover the pilaf with a plate or dish. In order to determine the moment, a slotted spoon is struck on the surface of the rice. The sound should be deaf, the rice itself becomes loose. You need to close the dish with rice for about twenty minutes, so that the pilaf comes properly.

5. Description of mechanical cooking of raw materials

The meat is processed in the butcher shop, which should be located next to the meat storage rooms. The workshop is equipped with overhead rails, bone saws, meat grinders, meat mixers, machines for cutting and loosening meat, automatic cutlet, dumplings, refrigerated cabinets. From non-mechanical equipment, work tables, racks, etc. are installed. The equipment is placed in accordance with the technological process of meat processing.

Primary processing of frozen meat includes thawing, washing and drying, culinary cutting and deboning, cleaning and sorting of meat, preparation of semi-finished products. Chilled meat is processed without prior thawing.

In frozen meat, the meat juice in the frozen state is between the fibers in the form of ice crystals. During thawing, the meat juice is reabsorbed by the fibers and the amount of juice absorbed depends on the method of thawing. With slow thawing in the chamber, the temperature is maintained from 0 to 6-8 ° C and the air humidity is 90-95%. Large pieces of meat are hung on hooks so that they do not touch each other and do not touch the floor and walls. Under such conditions, the muscle fibers almost completely absorb the meat juice formed during thawing, and the original state of the muscle fibers is restored. The duration of thawing depends on the type of meat, the size of the pieces and is 1-3 days. Thawing is completed if the temperature in the thickness of the muscles reaches 0-1°C. Thawed meat is no different from chilled meat. The loss of meat juice during slow thawing is 0.5% of the mass of meat.

During rapid thawing, the temperature in the chamber is maintained at 20-25°C and the air humidity is 85-95%. To do this, heated humidified air is supplied to the chamber. Under such conditions, the meat is thawed for 12-24 hours, the temperature in the thickness of the muscles should be 0.5-1.5°C. After that, the meat is kept for a day at a temperature of 0-2°C and an air humidity of 80-85% to reduce the loss of meat juice.

In enterprises that do not have a room for thawing meat, this process is carried out in the harvesting shop. The meat is placed on wooden grills or tables. It is impossible to cut the meat into pieces before thawing, as this increases the loss of meat juice up to 10%, the meat becomes tough, less nutritious and tasty. Do not thaw meat in water, as soluble nutrients pass into the water. After thawing, the stigma, contaminated places, blood clots are cut off.

Vegetables are processed in the vegetable shop. Vegetable processing scheme:

1) sorting, calibration;

3) cleaning;

5) cleaning;

7) cutting.

6. Description of the technology for the preparation of semi-finished products

Meat cut into cubes of 20-30g (6-8 pieces per serving) is sprinkled with salt, pepper, put on a baking sheet heated with fat and quickly fried. They are transferred to a deep bowl, poured with hot broth or water (the liquid is poured as much as needed to make crumbly porridge), add tomato puree, sautéed carrots and onions, cut into strips, pre-soaked rice cereal, peppercorns, bay leaf and stew until half cooked. After that, bring to readiness in the oven. Pilaf can be cooked without tomato by putting dry sour berries (blackcurrant, barberry) in it. Ready pilaf is loosened with a chef's fork .

7. Description of the technology of heat treatment of semi-finished products,cooking

This is the main and responsible side of the pilaf cooking technology, which includes overcooking oil, cooking zirvak, laying rice and steaming.

Oil transfer. Proper heating of oil is the main condition for ensuring tasty and healthy pilaf. One of the features of Uzbek cuisine is the strong boiling of fats. This feature has been formed and become for centuries as a result of the use of refractory fats of vegetable and animal origin, such as sesame, hemp, linseed and cottonseed oils, as well as lamb, beef and horse fat. The nature and degree of change in such fats in the direction of improving them nutritional value depends on prolonged (from 30 to 50 min) heating at high (from 180 to 200°) temperature.

You can not separately use beef, goat, horse fat and other animal fats for pilaf, except for lamb. They give unpleasant taste sensations, get cold on the lips, spoil appearance pilaf. Such fats are used only in combination with vegetable fats in a ratio of 1:1. It also requires prolonged heating at high temperature.

Animal fats take longer to heat than vegetable fats. A cast-iron (copper) boiler with a spherical bottom is first heated idle (this eliminates possible harmful microorganisms in the dishes and accelerates the boiling of fat), then they put chopped lard in a lump, keep the fire on medium until dissolved, remove the greaves, increase the fire and continue to burn until a dark haze appears, and when the smoke turns to a whitish color, they reduce the fire and continue to heat it up, stirring often for a few more minutes. The process ends with the reduction or disappearance of the haze. At this moment, a pinch is thrown into the cauldron coarse salt if it "shoots" strongly and breaks down quickly, then the fat is ready.

All the aforementioned vegetable fats, when used separately, are also subjected to strong heat with the addition of peeled onions and coarse salt. It's the only way to improve them palatability and digestibility. Onion as an absorbent helps to neutralize harmful substances in the composition of vegetable oil. So, well-refined cottonseed oil still contains some amount of the harmful substance gossypol. Although such an amount is acceptable and absolutely not dangerous for the body, but after tasting the oil, you can feel a barely noticeable bitterness. Strong reheating with the use of a desiccant and salt eliminates this and gossypol turns into a harmless and tasteless degossypol.

Preparation of zirvak. Zirvak is the gravy base of pilaf. Its preparation begins immediately after the oil has been heated, with frying onions, meat and carrots and subsequent boiling, stewing these products with the addition of salt, etc. spices until fully or half cooked, depending on the oj variant of pilaf. Heating products in oil (sauteing, frying) and in water (stewing, boiling) causes various changes in their chemical composition and appearance. In other words, reactions of decomposition, combination and substitution take place. When decomposed from one product, several substances are obtained. For example, when frying, such vitamins as A and D are well dissolved in carrots, and when cooking, vitamins of groups B and C. When a compound reacts, one new substance is obtained from two or more substances. For example, meat proteins combine with the amino acids of plant products. In a substitution reaction, a substance with slightly different compounds is obtained from several substances, a vivid example of this is a ready-made dish. And the enzymes formed during heating play the role of catalysts in these three types of chemical reactions. Therefore, it is important that during the preparation of zirvak, the products are spassered or fried in fat evenly, do not burn or stick to the walls of the boiler. This is achieved by a certain order of frying products, timely mixing of the contents of the boiler and regulation of fire. The order of frying products depends on the variant of the prepared pilaf. If the finished pilaf is fried with a large amount of onion, then the onion is first put in the oil and fried until brown. When preparing wedding pilaf, i.e. with a lot of all products, from the very beginning thrown into the oil large pieces meat and fry it on all sides until golden brown. These color shades of fried products give pilaf an attractive appearance. The fried meat crust prevents extractive substances from passing into the zirvak water, so the fried meat in pilaf is very tasty. If the meat is not fried, but stewed or boiled in zirvak longer, then due to the extractive substances released into the sauce, the whole pilaf will be tasty. Therefore, when preparing zirvak, not only meat, but also carrots should not be strongly fried. Some pilaf lovers fry meat almost to charring, and carrots to dry brittleness. Under no circumstances should this be allowed. Overcooking spoils the taste and appearance of pilaf: the meat looks black, like coal, and carrots are not visible at all, in addition, it is very harmful to the body. Meat should be cooked in moderation. Carrots are placed third in turn after meat in zirvak, depending on the type of pilaf, it is fried until half cooked, i.e. before acquiring elasticity or, without frying, immediately pour water and stew with meat over moderate heat. After pouring water, put salt and spices. Rapid boiling of zirvak is considered a mistake, since with such a boil the carrots boil and the zirvak becomes cloudy, as a result of which the pilaf turns out to be sticky, and not loose. Therefore, after boiling, the fire is reduced and quenching (languor) is continued, the longer it is, the better taste pilaf.

The readiness of zirvak is determined by taste. In a well-cooked zirvak, one can feel the taste of melted butter, sauteed onions, fried meat and boiled carrots in the range, and the aroma combines a bouquet of pleasant smell of these products in combination with spices. The readiness of zirvak can also be determined visually: by the film of fat formed on the surface, the disappearance of the foam that appeared from the moment of boiling, and by the transparency of the liquid.

Rice bookmark. The laying and cooking of rice is the most crucial moment than the two previous ones in the heat treatment of pilaf. Pre-washed or soaked rice is placed in the finished zirvak in an even layer, the surface is smoothed with the back of a slotted spoon and immediately poured with water.

Water is poured in portions onto a slotted spoon, supported by the left hand above the boiler. Through its holes and edges, water flows evenly and does not form depressions in the rice layer. A vigorous and even boil at this stage of cooking is essential for the rice to absorb more moisture. They intensify the flame (in gas stoves they open the handle to the limit, in hearths and wood-burning stoves they scoop out all the heat from under the boiler and quickly light finely chopped firewood, in extreme cases, light paper) so that boiling resumes immediately. At this time, they try for salt a second time, if necessary, add it.

Increasing the flame after laying rice is a special technological method of cooking pilaf, in which fat boils at the bottom of the boiler, and water leaves with steam to the surface to the rice layer. On a slow fire, the finished dish will turn out to be viscous, and if the boil is uneven, the grits will remain undercooked.

The amount of water poured after laying the rice depends on the water absorption of the cereal. There are dozens different varieties rice and each has its own water absorption coefficient. Therefore, it is not possible to specify the amount of water in recipes. How and how much water to fill must be determined by himself pilaf, based on the prepared variant of pilaf and the selected rice variety. In any case, the level of the filled water should be 1.5-2 cm higher than the contents of the boiler, i.e. at the height of the first joint of the index finger. If this is not enough, then a little is added during cooking warm water. If there is excess water, then in this case intensive evaporation is achieved by intensifying the flame and gradually shoveling the rice layer with a slotted spoon.

You can not be afraid that with a strong fire the pilaf will burn. Burning is caused by other factors:

a) the boiler is not cleanly washed and warmed up idle before oil treatment;

b) if the bottom is thin and horizontal, not spherical;

c) a strong flame, but after laying the rice, the heat was not removed from under the boiler;

d) uneven boiling and part of the rice falling to the bottom of the boiler, etc.

Steaming pilaf. Properly cooked pilaf should be crumbly, rice should be well swollen, soft and not stick to each other. To achieve this, the pilaf is covered and cooked on its own steam.

Determining the moment of covering the steam is very simple: they hit the surface of the pilaf with the back of the slotted spoon several times, if a hissing sound is heard, this means that the liquid has not yet completely evaporated, until you can cover it, if a dull sound is made when hit - the time has come to cover. First, pilaf is collected in a slide in the middle of the boiler. Then, with a special stick or the handle of a wooden spoon, indentations are made in several places that go to the bottom of the boiler in order to ensure good steam circulation. A deep plate is used as a lid, a bowl slightly smaller than the upper part of the boiler, cover the pilaf tightly so that the steam does not leak out. They scoop out all the heat from under the boiler, and reduce the flame of the gas stove to candle burning. The duration of exposure is from 15 to 30 minutes, specifically for each option is indicated in the recipes.

8. Description of dish design and exit rates

Release, evenly distributing the meat along with rice and vegetables. Pilaf can be cooked without tomato puree. When serving pilaf on the table, it is laid in a slide on a plate or large round dishes, meat is laid on top and sprinkled with herbs and pomegranate seeds. Served with pilaf various salads from fresh vegetables, greens and fruits.

9. Description of requirements for quality, conditions and shelf life

The meat is brown, gray on the cut;

Sauteed vegetables are peculiar, they must retain their shape.

Appearance: rice grains are whole, well swollen, easily separated. Pieces of meat, carrots and onions are cut uniformly according to the mass of pilaf, distributed evenly.

Consistency: crumbly, juicy.

Smell: fried meat with the aroma of rice, sautéed vegetables.

Taste: oily in combination with rice, meat and carrots with spice aroma.

Vacation rules: the temperature of the finished pilaf during vacation should not be lower than 65 degrees. Pilaf is placed on a warmed dish or plate and garnished with herbs.

Requirements for the quality of the finished dish

Color:

Rice - from light orange to reddish (when cooking pilaf with tomato);

Meat - brown, gray on the cut;

Sauteed vegetables - proper, they must retain their shape.

Appearance: w Rice ernas are whole, well swollen, easily separated. Pieces of meat, carrots and onions are cut uniformly according to the mass of pilaf, distributed evenly.

Consistency: crumbly, juicy.

Smell: fried meat with the aroma of rice, sautéed vegetables.

Taste: oily in combination with rice, meat, raisins and carrots with spice aroma.

10. Description of the organization of work of shops

Description of the butcher shop

Public catering enterprises receive semi-finished products from state trade enterprises, food enterprises, and also produce them themselves. In the meat shop, primary processing of raw materials is carried out, semi-finished products are prepared for their main production, shops, culinary and pre-cooking enterprises.

In large meat shops, production lines are organized for the production of large-piece semi-finished products, cutlets and separate workplaces for the manufacture of various semi-finished products.

In accordance with the technological process, the work of the workshop is built.

A large amount of work allows workers to specialize in the execution of individual organizations and fully mechanize handmade- it increases productivity in the shop.

Organization of the work of the vegetable shop

Organization production line processing carrots. Workplace for sedum onion.

Organization of the work of the hot shop

The hot shop is intended for dishes and products from semi-finished products. This workshop is connected with all industrial premises and trade. The hot shop should have daylight. Its mode of operation is set depending on the conditions for the sale of dishes. He can work first, second, third shift. The quality of the work of the hot shop largely depends on the proper organization of workplaces, on their saturation with utensils and equipment. Above the thermal equipment, ventilation slopes are installed that remove vapors, combustion products, directly above the source of their release. The ventilation duct is equipped with filters.

The traditional location of the stove in the center of the workshop, the correct selection of dishes, in terms of volume and purpose, is also important. It must meet the following requirements: made of non-oxidizing metal (stainless steel or aluminum) has a flat bottom, smooth walls and tightly, firmly attached handles, marking indicating its capacity. Many workshops are equipped with important mobile equipment for washing cereals, draining into the sewer is carried out through special pipes or a rubber hose.

Equipment working shop

The hot shop is conventionally divided into soup and sauce shops.

The soup compartment is designed for cooking first courses, and the sauce compartment is for preparing other dishes, side dishes, sauces, hot drinks. At the same time, some types of equipment are used by two departments (stoves, climbing, electric frying pans, etc.).

At the sauce department of the hot shop, universal workplaces are organized: for frying, sautéing, stewing, boiling, baking and preparing side dishes, sauces and hot drinks, preparing culinary preparations (cheesecakes, dumplings, dumplings, etc.). Workplaces for chefs are equipped with stoves, electric frying pans, electric fryers, ovens, tables with shelves and drawers for storing inventory and spices, tables with a built-in sink bath (for sorting and washing cereals), with scales, boards (for forming culinary products), tables with refrigerated cabinet, universal device P-11.

For cooking dishes in a small amount, cauldrons and pots of various capacities are used, steam boxes and elongated fish cauldrons that have plug-in grates: for passaging and passing - with one or two handles and a lid; for extinguishing; for frying - different pans and sheets.

From the inventory at the workplace, scoops with a capacity of 2 liters are used. (for pouring broths), satiated, scoops, (for broths, rubbing vegetables, discarding cooked foods), skimmers (for removing fat, removing boiled dumplings, dumplings, deep-fried fried products), chef's spatulas (for turning over products during frying), wooden spatulas of different lengths (for mixing vegetables when sautéing dishes, chef's forks (for taking out boiled meat products), wooden rocking chairs (for rocking the dough), scoops, spoons for garnishes and gravy, marked processed spoons and knives of the chef's troika.

The workplace for preparing pilaf, sauces and hot drinks is equipped with a working table with a washed roll SPM-1500 for sorting and washing cereals, cooking pilaf and gravy, an electric stove for cooking coffee in stove-top cauldrons.

In the hot shop, the work is performed by cooks of the ІІІ-VІ category, under the guidance of the shop foreman ( cooks V-V I category). Workers are placed at workplaces according to their qualifications. The work of cooks begins with studying the menu, counting the right amount products, raw materials, semi-finished products and organization of jobs. For this, technological maps are used, which are developed at each enterprise on the basis of existing collections of recipes. The cards indicate a set of raw materials for cooking for one serving in grams (net weight), as well as for 50 or 100 servings (depending on the number of dishes that are sold by the enterprise and the amount of equipment, as well as inventory). On the reverse side of the card is a brief cooking technology, quality requirements and output.

To cook pork pilaf, you will need some equipment:

1. Sectional modulated electric stove PESM-4.

It consists of four burners and an inventory cabinet-stand. It is intended for the preparation of hot dishes in the cookware. It is used as an independent device or is part of the production line. The design of the plate is based on a frame, located on four height-adjustable legs.

The frying surface is a table on which four rectangular burners are mounted. The working surface of each burner is heated by spirals embedded in the grooves of the bottom of the burner in an insulated mass.

The power regulation of each burner is stepwise, carried out using a switch in the ratio 4-2-1.

To collect spilled liquid, the burner block has a retractable tray.

The cladding of the plate body is made of steel sheets coated with white enamel and fixed on the upper and lower parts of the frame.

2. Sectional modulated electrical oven cabinet ShZhESM-2K.

This stove consists of two unified frying sections (chambers) of the same type installed on an inventory cabinet with height-adjustable legs. Each section consists of inner and outer boxes, the space between which is filled with heat-insulating materials.

Sections are made of steel sheets and are equipped inside with shelves for baking sheets. The doors of the section are mounted on hinges with the help of springs, they are tightly pressed against the body and open down.

The section is heated by heating elements installed in the inner box, 3 pcs each. top and 3 pcs. from below. The upper heating elements are open, the lower heating elements are closed with a hearth sheet. Vapors and gases formed during the heat treatment of products are removed through the vent, which is regulated by a slide gate. On the right side in a special compartment is a block of electrical equipment. On its left panel, separately from each section, there are: two package switches for separate control of the upper and lower heaters. Limbs of thermostats and signal lamps, as well as the handle for turning the slide gate.

Package switches change the control power of the upper and lower heating elements in a ratio of 4:2:1.

The thermostat automatically maintains the set temperature of the section in the range from 100°С to 350°С. Signal lamps allow you to visually control the operation of heating elements.

3. Boards marked cutting:

The cutting board is end-oval. The board is intended for cutting into pieces of meat, poultry, fish, etc. The end-oval board is made of hardwood and birch. It is an oval-shaped product, glued from separate bars, facing the working surface with their ends. To increase the operational properties of the board, they are impregnated with edible vegetable oil.

Butcher's knife with a handle 18 cm;

Vegetable - small in size with one-sided sharpening of the blade, which is approximately equal to the handle;

5. Pans:

for passivation of vegetables, for meat;

Conclusion

In my term paper, I described the process of preparing pilaf and its history. Of course, the national cuisine of any nation is based on its economy, on those products that its land is rich in. As you know, cooking belongs to the branch of applied art. Its origins go back centuries. Over a thousand-year history, culinary has developed its own specific features, national flavor and peculiar genres. Acquaintance with these results of folk art is of great historical and cultural interest.

List of sources used

1. Anfimova N.A., Tatarskaya L.L. "Cookery: A Textbook for Primary Vocational Education: A Textbook for Medium Vocational Education".

2. Matyukhina Z.P., Korolkova E.P. "Commodity Science of Food Products: A Textbook for Primary Vocational Education".

3. Zolin V.P. " Technological equipment Catering: A Textbook for Primary Vocational Education".

4. V.I. Ermakova "Fundamentals of Cooking: A Textbook for Grade 11 Students", 1993.-192 p., Enlightenment.

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Name	Consumption of raw materials per serving, g
Name	Gross weight, g	% cold working	Net weight, g	% during heat treatment	Yield, g
Pork pulp (stripping act)	480,0	0,00	480,0	32,00	326,0
Steamed rice	410,0	0,00	410,0	Weld 280%	1148,0
Carrots, peeled	150,0	0,00	150,0	32,00	102,0
Bulb onion, p / f	150,0	0,00	150,0	26,00	111,0
Vegetable oil	180,0	0,00	180,0	37,00	113,0
Seasoning for pilaf	6,0	0,00	6,0	100,00	0,0
Salt	20,0	0,00	20,0	100,00	0,0
Water	820,0	0,00	820,0	100,00	0,0
Parsley greens, p / f	10,0	0,00	10,0	100.00 (decor)	0,0
Exit					12x150 -1800 g

Name of products	Weight, g		Chemical composition
Name of products	gross	net
Rice groats

Onion
Vegetable oil

Name of products	Weight, g		Chemical composition	Energypriceness, kcal
Name of products	gross	net		Energypriceness, kcal
Wheat flour
Milk or water


Butter

Dough weight
Vegetable oil
Mass of fried pancakes
Butter
or jam, lie

TOTAL

Name of products	Weight, g		Chemical composition	Energy value, kcal
Name of products	gross	net		Energy value, kcal
Pasta
Potato

Onion
Butter

Technological map for a dish of beef pilaf. Routing

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