Cooking technology fried potatoes. The technological process of cooking dishes from potatoes

Cooking technology

Raw potatoes are cut into slices, washed in cold water, then dried. On a hot baking sheet with fat, put potatoes in a layer of 4-5 cm, fry, stirring occasionally, until golden brown, salt and continue to fry. If the potatoes are not completely fried when frying on the stove, then they are fried in the oven.

quality requirements

Appearance- Potato pieces are the same shape, fried evenly on both sides.

Consistency– soft

Fried potato color– yellow, individual pieces can be fried until brown

Taste and smell- fried potatoes.

Technological map No. 23

Name of the dish: Schnitzel

Recipe No. 574, column 2, Recipe Book 1999

Cooking technology

Portioned pieces 1.5-2 cm thick are cut from the hip part, beaten off, giving an oval-oblong shape, tendons are cut, moistened in a seasoning, breaded in breadcrumbs, fried on both sides, brought to readiness in an oven.

On vacation, a side dish is placed on a portioned plate: deep-fried potatoes, next to it - schnitzel, poured with melted butter.

quality requirements

Appearance - a fried crust on the surface, the product is evenly covered with breading garnish nearby

Consistency - soft, juicy with a crispy crust

Taste - moderately salty, characteristic of fried pork

Color - light brown

Smell - characteristic of fried pork

Serving temperature: 85-90C

Technological map No. 1

Deep fried potatoes

(2nd option)

Recipe No. 692, column 2, Collection of recipes for dishes 1999

Cooking technology

Potatoes are cut into cubes, washed and dried well. Prepared potatoes are placed in hot fat up to 170-180C and fried until golden brown and cooked. The frying time depends on the temperature of the deep fat and the shape of the cut.

Ready potatoes are taken out, allowed to drain the fat (spread in a colander), sprinkled with fine salt and shaken.

Technological map No. 24

Name of dish: Fried liver with onions

Recipe No. 581, column 2, Recipe Book 1999

Cooking technology

The liver is cut into 1-2 pieces per serving (pork is blanched), sprinkled with salt and pepper, breaded in flour, fried on both sides until cooked, but not overcooked. Bring to readiness in the oven.

You can not overcook, as the liver becomes tough.

When on vacation, a side dish is put on a portioned plate: boiled rice, next to it is a liver, a reconciliation is put onion, deep-fried.

quality requirements

Appearance - a fried crust on the surface, the product is evenly coated with breading

Consistency - soft, without the presence of films and tendons, not dry

Taste - fried liver, moderately salty

Color - cut gray

Smell - fried liver

Serving temperature not lower than 65C

Director: _______ Production __________ Calculator ________

boiled rice

Recipe No. 682, column 2, Collection of recipes for dishes 1999

Potatoes are rich in starch, they also contain nitrogenous substances, sugars, minerals, vitamins C and B vitamins. The potato processing process consists of sorting, sorting, washing, peeling and cutting. When sorting potatoes, sprouted, rotten tubers, foreign matter are removed and sorted into large, small and medium ones along the way. Then it is washed in the washing X machines or manually in baths, then sent for thermal cooking or
cleaning. When processing potatoes in cleaning machines,
at least 95% of the tubers must be skinned, and the surface
the remaining 5% of tubers are 80% cleared. After
produce manual cleaning of tubers: remove
eyes and dark spots of various origins. New potatoes are peeled by hand in baths of water, where
it is stirred with a wooden spatula, or in cleaning
machines without abrasive facing.

Peeled potatoes are kept in water to prevent browning. Potatoes treated with sodium bisulfite (sulphated) can be stored in air at 15-16°C for 24 hours and at 5-6°C for up to 48 hours.

Peeled tubers are used whole or chopped.
Slice the potatoes just before the heat cooker
processing. Cutting forms - straws,
sticks, cubes, circles, slices. . Potatoes should be cut just before cooking, as they will darken when stored in air. The shape of the cut should correspond to the shape of the products that make up the dish: for soups with pasta, they are cut into cubes, with noodles - straws, etc.

Potatoes are boiled peeled or unpeeled, depending on further use. In the spring, when the taste of potatoes noticeably deteriorates and the poisonous substance solanine accumulates in it, it is more expedient to boil potatoes peeled. Boiled potatoes. Peeled potato tubers, selected according to uniform size, are boiled in water (steam). Butter and sour cream can be served separately. Potatoes are poured with sauce when serving, sprinkled with chopped herbs. You can serve boiled potatoes with sautéed onions or mushrooms; fried tomatoes are placed around the edges of the plate.

Potatoes in milk Raw peeled potatoes are cut into large cubes, then boiled in a small amount of water until half cooked. The broth is drained, the potatoes are poured with hot milk, salted and boiled until tender. After that, put a part (50%) of butter and bring to a boil. Released with the remaining oil, you can sprinkle with herbs.

Fried potato. Prepared from raw or boiled potatoes. Raw potatoes are cut into cubes, slices, cubes or slices, washed in cold water so that the pieces do not stick together and stick to the baking sheet. Then it is dried, put on a baking sheet with a layer of 4-5 cm of heated fat, fried until golden brown, stirring occasionally, salted and continue to fry until soft.

Deep fried potatoes. Potatoes are cut into cubes, straws (share), thin circles (chips), cubes, balls (large - chateau, medium size - parisien, small - noisette), shavings, slices. Washed and well-dried potatoes are placed in fat heated to 170-180 ° C and fried until golden brown and soft texture (8-10 minutes). The fried potatoes are thrown into a colander to drain the fat and sprinkled with fine salt. Deep-fried potatoes, or french fries, are used as an independent dish and as a side dish.

Potato croquettes. Wipe hot boiled potatoes, add 1/3 of the flour according to the recipe, egg yolks and mix. The resulting potato mass is cut into balls, pears, cylinders (3-4 pieces per serving), breaded in the remaining flour, then dipped in proteins, breaded in breadcrumbs and fried in a large amount of fat. You can add fried mushrooms and onions to the mass.

In Ireland, it is believed that there are only two things in the world that need to be taken seriously - marriage and cooking potatoes. Next, we will partially consider the second point, namely, how to fry potatoes in a pan so that it turns out fragrant, crispy with a delicate yellowish crust. Despite the outward simplicity of the technology, there are nuances in it, without understanding which the dish will not turn out delicious.

1. Sort. Not all potatoes are good for frying. Varieties with a high starch content are best left to puree, as they do not give a ruddy crust, and when frying, the pieces stick together. Soaking in water only partially solves the problem of excess starch.

I advise you to fry potatoes with red or yellow skins, because the flesh of white varieties darkens faster after cutting or a bluish tint appears on it. Choose large, even tubers with firm skins and no signs of spoilage. In late spring or early summer, last year's potatoes shrivel, becoming unsuitable for frying.

2. Frying pan. In stores, a wide selection of pans of different shapes, sizes, materials and bottom coatings. But for fried potatoes, most professional cooks prefer to use the classic cast-iron skillet with a thick bottom and high sides, which keeps a constant temperature, and when stirred, the potato pieces do not fall out on the stove.

A cast iron skillet is a fried potato's best friend

Of modern models, a wok pan, which has the shape of a hemisphere, is suitable. Such a frying pan heats up quickly, fries even large pieces well and saves oil. It is clear that you can fry potatoes in any pan in the house, but the result will be worse.

Wok - a modern replacement for the cast-iron counterpart

3. Oil. Any refined vegetable oil is suitable. It withstands high temperatures without changing the taste of the potatoes. Olive oil is considered the most useful, you can fry on any variety except "Extra Virgin", created for salads and other dishes without heat treatment.

Unrefined oil contains water residue, foams when heated, absorbs other flavors, and boils potatoes rather than frying them. Butter is added only at the end of cooking to enhance the taste. Under the influence of high temperature, it quickly burns, giving an unpleasant bitter aftertaste.

Potatoes fried in lard or lard turn out to be more satisfying, but their aroma and taste change slightly, and the golden crust acquires a sloppy brownish tint. This is an amateur dish.

The amount of oil for frying depends on the pan. Potatoes should not float, but the pan cannot be dry either. The normal layer is 5-6 mm. It is better not to save money by adding a little more oil. When properly fried, the potatoes quickly become covered with a crust and do not absorb a lot of oil.

4. Slicing. The shape of potatoes for frying can be any: circles, sticks, slices, large or small straws. Slicing affects only the aesthetic perception of the dish. The sticks look beautiful with fried meat or fish, circles are usually served with fish dishes, long slices are in harmony with baked meat, and straws are combined with cutlets and steaks.

The shape of the cut doesn't matter.

The main thing is that all the pieces are about the same size and shape, otherwise the small slices will burn before the large ones have time to fry. The optimal thickness of the pieces is about 1 cm.

In most cases, potatoes are peeled before slicing. The edges of the peeled tubers are even and neat, but the fried potatoes with the skin have a more interesting texture. The taste doesn't change. In some recipes, the presence of the peel is a prerequisite, for example, in rustic potatoes.

Young potatoes, harvested before the beginning of July, are usually not peeled, but fried together with a tender skin.

5. Expediency of preliminary boiling. The procedure increases the cooking time, but makes sense. Fried raw potatoes turn out to be fatter and not as crispy as first boiled, because the pulp loses a lot of starch in boiling water. But drying boiled potatoes before frying is more difficult than raw. There is one secret: after draining the water, cover the pan with a lid, then put it on high heat for 20-30 seconds, thanks to which the excess moisture will evaporate.

6. Adding other ingredients. As seasonings, onions, red and black ground peppers, garlic, parsley, dill, rosemary root are added to fried potatoes. It is important to know at what stage to add each ingredient. For example, if the onion is brought in immediately, it will burn quickly. Therefore, it is better to fry onions in a separate pan and mix with potatoes at the very end of cooking (4-5 minutes before cooking), this applies to other vegetables, as well as mushrooms, which need less time for heat treatment. To enhance the taste, 1-2 minutes before the dish is ready, you can put a piece of unsalted butter in the pan.

You need to salt the fried potatoes at the very end, otherwise they will soften and turn into porridge!

Classic fried potato recipe

Ingredients:

• potatoes (medium) - 6 pieces;
• vegetable oil - 50-100 ml (depending on the pan);
• lemon juice - 5-6 drops (optional);
• pepper, garlic, other seasonings, herbs (optional) - to taste;
• butter - 1 teaspoon (optional);
• salt - to taste.

Cooking:

1. Cut the potatoes into slices of arbitrary shape up to 1 cm thick.

2. Place the pieces in a deep plate, pour cold water over, hold for 10-30 minutes to wash out excess starch.

So that the pulp does not darken, you can add 5-6 drops of lemon juice or 1-2 grams of citric acid to the water.

3. Drain the cloudy starch water. Pour the potatoes again with fresh cold water. Hold for 2-3 minutes, then drain the water again.

4. Dry potato slices on napkins or paper towels to get rid of residual water.

You can fry only absolutely dry potatoes, otherwise the hot oil will splatter. Evaporating, water particles break out to the top, taking oil with them. By negligence, you can burn your face and eyes.

5. Pour vegetable oil into a cold frying pan, you should get an even layer. Heat the pan as hot as possible until a light smoke appears. A very important point! If this is not done, the slices will stick to the bottom of the pan and then burn.

6. Spread the potatoes in an even layer on the pan. It is not necessary to completely fill the pan, it is better to fry the slices in a couple of visits. This will cook the potatoes faster and make it easier to mix.

7. After 1-2 minutes, shake the pan slightly so that the pieces stuck to the bottom fall behind, but do not turn over!

8. Finely chop the onion (optional).

9. When a golden or light brown crust appears on the bottom of the potato slices (usually after 5-10 minutes), carefully turn the potatoes over to the other side so that the top, not fried layer is in oil.

10. Periodically turn the potatoes (4-5 times for the entire cooking) so that they do not burn. Turning too often impairs the taste.

Turn the slices conveniently with a wooden spatula

The total cooking time for fried potatoes depends on the power of the stove, pan, and variety. On average, it takes 20-25 minutes to roast.

11. 4-5 minutes before readiness, add chopped onion, garlic, spices, herbs.

Fans of soft fried potatoes can cover the pan with a lid.

12. 2-3 minutes before removing from heat, salt the dish and add butter (optional).

13. Ready-made fried potatoes are served hot, they are tasteless when cold.

Fried potatoes with onions, portion 200 gr

Technological map No.Fried potatoes with onions, portion 200 gr

(SR-619 formulation No. 329)

Publishing house Kyiv "A.S.K" 2005

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for cooking fried potatoes with onions must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, declaration of conformity, quality certificate, etc.).

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 imported raw materials.

1. RECIPE

Name	Consumption of raw materials per serving, g
	Gross weight, g	% cold worked	Net weight, g	% during heat treatment	Yield, g
Peeled potatoes p.f	319,0	0,00	319,0	48,00	166,0
Vegetable oil	50,0	0,00	50,0	70.0 (losses during cooking, portioning)	15,0
Peeled onion p.f	36,0	7.69 (cutting loss)	34,0	50,0	17,0
Garlic peeled p.f	4,0	0,00	4,0	50,00	2,0
Salt	4,0	0,00	4,0	100,00	0,0
Ground black pepper	1.3	0,00	1.3	100,00	0,0
Dill cleaned, p / f	2,0	0,00	2,0	0,00	2,0
Exit					200

3.Cooking technology

Sliced ​​raw potatoes are cut into slices, washed in cold water, dried. Onion cut into 5x5 mm cubes.

Sunflower oil is heated in a frying pan. Spread the potatoes in a pan with a layer of no more than 5 cm, fry for 15-20 minutes with stirring until golden brown. Salt, season with black ground pepper, add onion, diced. Roast until done. At the end of cooking add chopped garlic.

Portioned. Fried potatoes spread in a slide in a snack plate. Sprinkle with finely chopped dill.

1. Characteristics of the finished dish

Appearance- fried potatoes are laid out in a serving bowl. Potato slices and onion, cut into small cubes, fried until golden brown. Vegetables keep their shape.

Taste- fried potatoes, onions, garlic, fresh dill. No foreign aftertaste.

Smell- fried potatoes, onions, garlic, fresh dill. No foreign smell.

1. Requirements for registration, implementation and storage

Fried potatoes with onions Made to order, not stocked. Semi-finished products used for cooking (peeled vegetables) can be stored. The permissible shelf life of semi-finished products is determined in accordance with SanPin 42-123-4117-86, and is indicated in the relevant technical and technological maps.

At catering establishments, potatoes are subjected to various methods of heat treatment, if the potato is used as a side dish, then its type of heat treatment is determined by which dish it is served with. For example, mashed potatoes are more suitable for boiled and stewed fish, and fried potatoes are more suitable for fried meat, poultry and game. Potato main dishes are prepared from fried, boiled, baked and stewed potatoes. At the same time, potatoes can be boiled in water or steamed, fried - in the main way, deep-fried, grilled, baked - with sauce, etc. A huge number of different options and possibilities in cooking potato dishes.

boiled potatoes:

Boiling potatoes in water: sorted, pre-treated potatoes are poured with boiling salted water (0.7 l of water per 1 kg of vegetables), brought to a boil, then the heat is reduced and cooked under a closed lid until tender. Readiness is determined using a chef's needle. Then the liquid is drained, the potatoes are dried over a closed lid for 2-3 minutes and seasoned.

Steaming potatoes: sort and process potatoes, pour boiling water into the prepared pan, install a double boiler on the pan. Place the potatoes in the steamer and season with salt. Then, under a tightly closed lid, boil the potatoes until cooked, it is determined with a chef's needle. When ready, drain the water and cover the potatoes with a thick cloth for 4-5 minutes so that it absorbs excess moisture, season the potatoes. You can also steam potatoes in a combi steamer.

On vacation, boiled potatoes are placed on a plate, a lamb or a portioned pan, poured with butter or sour cream, or served separately, sprinkled with chopped herbs. You can serve boiled potatoes with fried onions, fried mushrooms, sauces: red with onions, gherkins, tomato, sour cream, sour cream with onions, mushrooms, etc.

Mashed potatoes are prepared from boiled potatoes. To prepare it, boiled and dried potatoes (temperature not lower than 80 degrees Celsius) are rubbed or pounded. Melted butter or margarine is added to the mashed potatoes, heated, stirring continuously, hot boiled milk or low-fat cream is poured in and beat until a fluffy mass is obtained.

On vacation, mashed potatoes are placed on a plate, a pattern is applied to the surface with a spoon, poured with butter, sprinkled with chopped herbs. Puree can be served with fried onions, boiled chopped eggs, mixed with melted butter. More often, mashed potatoes are used as a side dish for meat and fish dishes.

Technological process of food preparationfried potatoes:

Frying potatoes in the main way: potatoes are fried from raw and pre-boiled potatoes. Raw potatoes are cut into cubes, slices, cubes or slices, washed in cold water so that the pieces do not stick together and stick to the baking sheet. Then it is dried, put on a baking sheet with a layer of 4-5 cm of heated fat, fried until golden brown, stirring occasionally, salted and continue to fry until soft. If necessary, the potatoes are brought to readiness in the oven.

Potatoes boiled in their skins are cooled, peeled, cut into circles or slices, put in a thin layer in a frying pan with heated fat, sprinkled with salt and fried, stirring occasionally until golden brown.

On vacation, fried potatoes are placed on a plate or a portioned pan, poured with melted butter, sprinkled with chopped herbs, in addition, fresh, salted, pickled cucumbers, tomatoes, fresh cabbage salad or sauerkraut can be served in a salad bowl.

cutlets potato: the prepared potatoes are rubbed, butter, an egg cooled to 60-70 degrees, flour, spices (nutmeg, cumin, dill, etc.) are added to the pureed mixture. The resulting mixture is kneaded, semi-finished products are formed, breaded in breadcrumbs and fried in the main way on both sides until a golden crust is formed. If necessary, bring to readiness in the oven. Served with tomato sauce, mushroom sauce or just melted butter.

Zrazy potato: the potato mass is formed into a cake, minced meat is placed on it, pinched, forming zrazy in the form of bricks, breaded in breadcrumbs and fried in the main way on both sides until a golden crust is formed. Mushrooms, onions, dill, spices are used to prepare minced meat; chopped eggs with onions; onions, green carrots; stewed cabbage, etc. Served with the same sauces as potato cutlets.

Croquettes potato: wipe the hot boiled potatoes, add 1/3 of the flour according to the recipe, egg yolks and mix. You can add fried mushrooms and onions to the mass. The resulting potato mass is formed in the form of pears, balls, cylinders, 3-4 pieces per serving, breaded in the remaining flour, then dipped in proteins, breaded in breadcrumbs and fried in a large amount of fat.

They release potato croquettes with red sauce with onions and cucumbers, tomato, mushroom. The sauce is served separately. Croquettes can be used as a side dish, then they are made smaller.

Deep frying potatoes: prepared potatoes are cut into cubes, straws, thin circles, cubes, balls, shavings, slices. Washed and well-dried potatoes are placed in fat heated to 170-180 degrees Celsius and fried until golden brown and soft texture (8-10 minutes). Drain the fried potatoes in a colander to drain the fat and sprinkle with salt. Deep-fried potatoes are used as an independent dish and as a side dish.

Roasting potatoes over an open fire: prepared potato tubers are cut into large pieces - slices, circles, barrels, etc. and grilled, sprinkled with vegetable oil. Fry until browned strips form, if necessary, bring to readiness in the oven. Also, potatoes can be grilled al dente, that is, they are not fully cooked, which makes the dish unusual. Complex side dishes are also prepared from potatoes: potatoes, zucchini, zucchini, bell peppers, tomatoes, eggplants, while all vegetables are put on a skewer and fried on both sides on the grill.

Grilled potatoes are used as a main dish, served with fried bacon, cheese, green onions, and sour cream. It is also used as a complex side dish, salads, hot appetizers are prepared.