Technology for preparing cold poultry snacks. Technology for preparing cold dishes and snacks
The technology of cooking canapes, light and complex cold snacks, complex cold dishes from fish, meat and agricultural (poultry) poultry, complex cold sauces
Practicing serving skills and decorating canapes, light complex cold snacks.
Cheese based canapes.
Bread is better to use dense, not spongy, slightly stale. Soft bread is dried in the oven or fried in oil until golden brown on top, but inside it should remain soft. It is more convenient to cut the bread along the entire length of the loaf into slices 0.5-0.8 cm thick. If necessary, fry them, cool them, spread with butter or oil mixtures, lay the food, then cut into the desired shape and decorate. Canapes are pierced with a skewer, with the help of which they are convenient to eat. From 50 g of black or white bread, 4-8 sandwiches are made.
Various canapes - with and without skewers.
Snack sandwiches are served on low or high (on a leg) dishes, where they are laid out in one layer, placing sandwiches of the same color in rows or groups so that they already decorate the table with their location. Sandwiches are served with a spatula, fork or wide knife. If the sandwiches are pierced with a fork or skewer, you can pick them up with them. The smallest sandwiches are eaten with a fork, and the larger ones are eaten by hand. Usually 4-5 different types of canapes are served at the rate of 8-10 sandwiches per person.
For canapés, you can also bake various figurines cut out of thinly rolled puff pastry with a notch or knife.
Salads are usually served in large salad bowls or on platters from which one takes the salad with a salad spoon or salad set (spoon and fork) and places it on their plate. The more exotic the salad, the smaller the container is filled with it.
The salads can be served in small portions on a lettuce leaf, a slice of white bread, a slice of ham or sausage. Salad can be stuffed with peppers, cucumbers, tomatoes, eggs, baskets or volovanov.
The portions prepared in this way are placed on a large platter.
Meat snacks
Sausage, especially dry sausage, is cut as thin as possible and slightly obliquely, put on a dish or plate in rows or in the form of a panic. If there is not enough space on the table, you can put sausages of different varieties on one dish, but without mixing. Thinly sliced ham can also be placed on THIS dish.
Cut the boiled meat and sausage into thicker slices so that they do not crumble. Before serving, remove the fat from the jelly and put it, turning it over, on a dish, do not forget to decorate with herbs.
Fish snacks
Herring dishes are served in special herring makers. If they are not there, then you can serve it on a plate, but putting the pieces so that the silhouette of the fish spread over the spine is preserved.
The fish is served in narrow oval platters. Smoked eel is cut into slices and covered with lemon slices. Smoked or salted red fish is cut and cut into thin slices, garnished with lemon and herbs. Small smoked fish is not suitable for a festive table. Canned fish is also usually not served on special occasions. If canned food is served, then they need to be carefully laid out on a plate or dish, you can decorate it with herbs a little.
The cheese is placed on an oval shallow dish or on a marble plate in one piece, cutting off several thin slices. Do not forget to put your knife and fork knife nearby.
Seafood
Oysters, cooked in pate or on toast, are eaten using a conventional snack fork and knife. If the oysters are served in their natural form, then a portion (6 pieces) is placed on ice and garnished with lemon. The oyster fork is placed on the right side at an acute angle to the bottom. Oysters can be served with butter, toast, gray bread. Boiled lobster is served on a platter. It is served with a fish knife and fork and a special lobster needle, which is placed at an acute angle to the fish knife. In addition, a finger rinse bowl is supplied.
Radishes are placed on snack plates. Salt and oil are served separately. Radish can be served whole by cutting off the root and lobes, can be cut into slices or slices. Fresh tomatoes and cucumbers are cut into slices and served in oval dishes or plates. Sprinkle them with finely chopped onions or dill. Small cucumbers can be served whole, they are eaten with their hands, touching only the peel with their fingers. Tomatoes can be served whole, they are taken by hand. Large ones eat with a knife and fork. Pickled cucumbers are cut into oblong wedges and served on a platter or plate. Pickles can be served with sauerkraut. Put the cabbage in a heap in the middle of the plate, cucumbers cut alongside are laid around.
Practicing the skills of decorating and finishing complex cold dishes from fish, meat and poultry.
For a cold dish, choose lean meat, mainly loin or back. For roast beef, you need to take a thin edge or tenderloin (fillet). You need to cut veal, lamb and other meat across the fibers slightly obliquely, in wide thin slices and place them on a dish in even rows. If a whole lamb or veal leg is fried, then the meat is cut from the bone, the bone is placed on a dish, and the sliced meat is placed in the shape of a leg.
As a side dish for fried cold meat, you can give gherkins, pickles, tomatoes; A good side dish is also some salads (green, potato, tomato, various vegetables, etc.), as well as cucumbers, red or white cabbage. From the seasonings, serve ketchup sauce, Chilean sauce, soy-kabul, mayonnaise or tartar sauce (the last for roast beef).
Cold poultry and game dishes
Fry chickens, turkeys, geese, ducks, hazel grouses, partridges, pheasants in the same way as for roast, and refrigerate. Finished poultry and pheasant should first be chopped into four parts, then each part, in turn, chopped into several pieces, depending on the size of the bird. Hazel grouses and partridges must be cut into two or four parts; when cutting into four parts, part of the fillet must be added to the legs, since there is little meat on the legs of this game. Pieces of poultry and game laid on a dish should be decorated with parsley branches or lettuce leaves, garnished with pickled plums, grapes, cherries, lingonberries, soaked apples, red or white cabbage, which can be served separately in a salad bowl. For game and poultry, you can also give green salads from vegetables and fruits or from fruits alone. Serve mayonnaise sauce separately for poultry, and fruit and berry sauce for game.
Practicing the skills of decorating dishes with complex cold sauces.
Sauces have so different and subtle flavor nuances that, when using them, you need to know at least basic rules, what goes with what, so as not to spoil the taste of the main dish.
- · Sauces with the addition of bright spices are perfect for meat dishes. Spicy, tomato, creamy with a rich spicy taste.
- · Fish dishes love dairy products and softer sauces, which envelop the taste of fish and gently set off it. Especially the taste of fish is emphasized by lemon juice, which is generously added to fish sauces.
- · Mushroom and sweet and sour sauces are neutral, suitable for both meat and fish dishes.
- · Sweet sauces are served with dessert dishes and are very varied. From strawberry whipped cream to sophisticated custard custard.
How to properly serve sauce to the table
Hot sauces and gravies are served together with the main course on one plate, they are used to "draw" patterns on the surface of the dish or poured a little from the side. And if we are talking about fish or meat, then often these seasonings are added to the dish during cooking.
If you decide to serve the sauce separately, gravy boats with a special narrow spout are intended for these purposes, with the help of which it is convenient to water separate areas of food or distribute it over its entire surface. In case you need to save space on the table, or for convenience, you can put a small saucepan for each guest.
Cold and heat treatment of cold meals and snacks included in the recipe is basically the same as for hot dishes.
Poultry for preparing cold dishes is treated in the same way as for hot ones: frozen poultry is thawed, dried and scorched with a gas burner, after which the neck with the head and legs (above the ankle joint) are chopped off. The goiter and entrails are removed from the scorched bird, washed, and, giving the carcass a convenient appearance for further processing, using a cook's needle and thread or tucking the legs and wings "into the pocket", they are fried and then cooled. Small poultry is pre-fried until a fried crust is formed and brought to readiness in an oven. Large poultry (turkey, goose) are salted, sprinkled with fat and fried in an oven, periodically pouring over it with the juice released during frying. An old poultry with tough meat is placed in a deep bowl, poured with the fat in which it was fried, a little water is added, covered with a lid and stewed until the poultry meat is tender.
The readiness of poultry meat is determined using a cook's needle or fork: if the needle enters easily into the soft part of the leg and a clear juice is released, then the poultry meat is ready; if the juice is reddish, the poultry is not ready yet.
Poultry, as a cold appetizer, is released boiled and fried, with or without garnish, aspic, with mayonnaise and in the form of complex products.
Poultry is cut into two pieces (fillet and a piece of leg), and game - half a carcass or also two pieces.
Garnish with cucumbers, fresh and pickled tomatoes, green salad. In addition, pickled fruits and berries can be served with the game. The garnish is placed on one side of the dish without covering the main product; the sauce is served separately in a gravy boat.
After complete cooling, cut the fried poultry in the same way as the hot one. The finished bird should first be cut lengthwise into 2 parts, then each part, in turn, should be cut into several pieces, depending on the size of the bird. Hazel grouses and partridges must be cut into 2 or 4 pieces. Cut chunks only from the breast of large birds; chunks with bones, as a snack, should not be served.
Most cold poultry dishes are filled with jelly, which is prepared in advance. Pour the poultry without bones on baking sheets and in molds.
Chicken and turkey are poured boiled in light jelly, and duck is stewed in dark jelly.
Poultry fillets are served with mayonnaise. Fillets cut into slices are placed on a potato salad seasoned with mayonnaise, poured with mayonnaise on top and garnished with bouquets of vegetables and finely chopped jelly.
During holidays, cold dishes and snacks are beautifully decorated, using the main products that make up the product to decorate them, but choosing the most suitable in shape and color, cutting and stacking them beautifully.
Products for their design are selected from those included in the recipe and are combined in shape and color. Additionally, greens are used. Lay them so that they do not cover the sides of the dishes.
When serving, garnish with sprigs of parsley, lettuce or other greens, beautifully chopped fresh cucumbers and gherkins, etc.
The most suitable for this purpose are branches of parsley, green salad, colored vegetables - cucumbers, tomatoes, green peas, carrots, fruits - grapes, oranges, lemons, plums and pears made from compote or pickled.
Hard eggs, cut into circles, slices or chopped, are often used when decorating dishes. Decorations should not be highlighted, they should complete the decoration of the dish, complement it, but not obscure the content. Therefore, decorate should be moderate, in no case overloading the dishes.
After decorating, remove crumbs and fat residues from the edges of the dish.
Keep dishes with snacks in the refrigerator or in a cold room at a temperature of +2 to + 4 ° C, covering them with a slightly moistened napkin or gauze. The best way to keep cold meat dishes from drying out is to fill them entirely, not excluding decorations, with a thin layer of jelly.
The transparent layer of jelly gives the dish a very beautiful look at the same time. Jelly can be colored with caramel or tomato. It should be poured in two or three steps, with a spoon, in a thin layer, cooling each time.
Jelly frozen on a shallow plate, sliced or squeezed out with a syringe (syringe) can be used for decoration.
To serve cold dishes and snacks, special porcelain, crystal, glass, cupronickel dishes are used: round and oval dishes, salad bowls, vases, herring dishes, rosettes, bowls (for lemon, caviar, herbs), snack plates, etc.
When a group of consumers (at one table) order several identical dishes at the same time, they are usually served in multi-portion dishes (in two-, three-, five-portion dishes or salad bowls).
On vacation, cold food should have a temperature of 10-12 ° C.
Preparation of complex cold sauces.
Cold sauces are served with cold dishes of fish, crayfish, game and vegetables. Mayonnaise sauce with gherkins, herbs, also served with fried hot fish dishes. Cold sauces also include vegetable marinades, salad dressings and herring dressings.
A variety of raw materials are used for sauces: wheat flour of the highest and 1st grade, vegetables - carrots, white parsley root, onions, tomatoes, tomato paste, bones, pickled and pickled cucumbers, cooking fats, butter and margarine, vegetable oil, spices , vinegar, wine, etc. When using natural grape wine (red and white, dry and semi-dry), it must be prepared before use. To do this, the wine is poured into a bowl and slightly evaporated, while the wine alcohol evaporates, and the remaining components give the sauces a special aroma and taste. It is better to use wine or fruit vinegar. It can be replaced with citric acid or lemon juice. The spices and seasonings used will diversify the taste and aroma of sauces: peppercorns (black allspice), ground pepper (black, red, white), cardamom, cinnamon, nutmeg, bay leaf, cloves, ginger, ready-made mustard, vanilla and vanilla sugar. Most of the spices are put in the sauce 10-15 minutes before cooking, bay leaves - in 5 minutes, ground pepper - in the finished sauce. During storage, a film forms on the surface of the sauce, which is undesirable. To do this, pinch the sauces with butter or margarine, that is, put pieces of fat on the surface of the sauce. The fat melts, spreads over the surface of the sauce, which prevents the formation of a film. Store ready-made sauces on a bain-marie under a lid at a temperature of 75-80 ° C.
Horseradish sauce with vinegar.
Ingredients: horseradish root 150g, vinegar 9% 125ml, water 225ml, sugar 10g, salt 10g.
Peeled horseradish root, frozen in the freezer, grind on a grater, put in a bowl and pour boiling water, close the dish with a lid. When the horseradish has cooled, add vinegar, salt, sugar and mix thoroughly.
This sauce is served with hot and cold meat and fish dishes.
Horseradish with sour cream.
Ingredients: horseradish root 150g, sour cream 350g, sugar 78g, salt 7g. Grind frozen horseradish root on a grater, mix with sour cream, add salt and sugar, mix.
This sauce is served with cold boiled pig and meat jelly.
Sour cream sauce for fruit salads.
Ingredients: sour cream 400g, berries (raspberries or strawberries) 50g, oranges 1pc, small lemon 1pc, liqueur 20ml, sugar 40g, cinnamon on the tip of a knife.
Rinse the berries through a colander and let the water drain, rub through a sieve. Peel the lemon and orange, squeeze the juice. Finely chop the zest, scald with boiling water and cool.
Combine the resulting juice (berry, lemon and orange) and zest with sour cream, add sugar, ground cinnamon, liqueur and mix well.
This sauce is used only for chilled foods.
Served with sour cream sauce for salads of oranges, tangerines, melons, watermelon with fruit.
Sour cream sauce for vegetable salads.
Ingredients: sour cream 200g, vinegar 3% 40ml, sugar 20g, ground pepper on the tip of a knife, salt to taste.
Pour vinegar into a bowl, add sugar, salt, ground pepper and stir well. Combine this mixture with sour cream before serving.
This sauce is served with salads of vegetables, fruits, cauliflower, mushrooms with vegetables and the like.
Mayonnaise sauce with jelly.
Ingredients: mayonnaise sauce 150g, broth 350ml, gelatin 13g.
Add gelatin soaked in cold water to hot meat, chicken or fish broth. When the gelatin dissolves, strain the broth. Add ready-made mayonnaise sauce to the not frozen jelly broth and beat with a whisk.
This sauce is used for pouring cold fish, poultry or wild poultry fillets.
MINISTRY OF EDUCATION AND SCIENCE
RUSSIAN FEDERATION
FEDERAL EDUCATION AGENCY
Department of Social and Cultural Service and Tourism
COURSE WORK
on the course "technology of public catering products"
on the topic:
« Assortment and features of cooking poultry dishes ».
Introduction ………………………………………………………………… 3
1. Characteristics of poultry dishes ……………………………………… .6
1.1 Characteristics of the raw materials used ……………………………… 6
1.2 Ways of culinary processing of poultry ………………………… ...… 8
2. Assortment and peculiarities of poultry dishes preparation ……… .17
2.1 Processing of poultry, preparation of semi-finished products and use of food waste ………………………………………………………… 17
2.2 Physical and chemical processes occurring during heat treatment ………………………………………………………………… ..24
2.3 Dishes from boiled and stewed poultry ...................... 33
2.4. Fried and stewed poultry dishes ……………………………… 35
2.5. Chopped poultry dishes ………………………………………… 38
2.6. Requirements for the quality of poultry dishes …………………………… ... 40
3. Technological documentation for public catering products …………………………………………………………………………………………………………………………………………………………………… 43
Conclusion …………………………………………………………… ... 52
Terms and definitions ……………………………………………… ..54
List of sources used …………………………………………………………………………………………………………………………… ..... 59
Appendix A ………………………………………………………… ..60
Appendix B ………………………………………………………… ... 61
Appendix B ………………………………………………………… ... 62
Appendix D ………………………………………………………… .... 63
Appendix E ………………………………………………………… ... 64
Appendix E ………………………………………………. …………… ..65
Appendix G …………………………………………… ... …………… ... 67
Appendix H ……………………………………………………………… 69
Appendix I ………………………………………………………… ... 71
Appendix K …………………………………………………………… ... 72
Introduction
We have already got into the habit of associating taste with a certain type of product - so a bird, for example, has its own peculiar smell and taste. But practice has shown something else: the product can remain the same, but its taste will change depending on the culinary processing.
Delicate and tasty poultry meat has always been considered a delicacy. But now poultry farming has developed so much that poultry meat, especially chicken, is available to the majority of the population. Chickens have long become a habitual food for us. We usually cook duck, goose, turkey on holidays.
In stores, they often sell not adult poultry, but chickens raised in an accelerated way - broilers.
The most valuable food component of poultry meat is, of course, protein. Depending on the category, chicken meat, including broilers, contains 18-21%, goose meat - 15-17%, duck meat - 16-17%, turkey meat - 19-21%, quail 18% protein ... The amino acid composition of poultry meat is favorable, there is no lack of essential amino acids.
Fats, as a rule, are much higher in the meat of waterfowl. For comparison: the fat content of broilers ranges from 11-16%, goslings of similar age - 14-28%, ducklings - 20-27%. Accordingly, the fat content of chickens is 8-17%, turkeys - 12-22%, while geese - 28-39%, and ducks - 24-27%.
Chicken meat contains a lot of highly valuable essential polyunsaturated fatty acids - more than beef and lamb. Of the vitamins in poultry meat, vitamins of group B prevail. Of the mineral elements, phosphorus and iron.
Like any other meat, poultry meat is boiled, fried and stewed, cutlets and other minced products are prepared from it. At the same time, poultry meat (especially broilers) quickly becomes soft and tender, since it contains few connective tissues. The least of them are in the pectoral muscles, so the most delicious dishes are prepared from bird breasts.
During heat treatment, from 40 to 60% of vitamins are lost, therefore side dishes for chickens, ducks, geese and turkeys, as well as for other meat dishes, should include fresh vegetables rich in vitamins or sauerkraut.
Poultry contains more complete proteins than domestic animals. Meat of chickens and turkeys is considered a dietary product, it is better and faster absorbed. Poultry dishes are recommended not only for healthy people, but also for the sick, and convalescents, and those in need of enhanced nutrition, are very useful for children. There are many vitamins in poultry meat. Poultry offal (heart, liver, kidneys, stomachs, scallops, necks, wings) are also rich in nutrients. Preparing poultry dishes is quick, easy and simple.
Poultry dishes are an important source of protein. There is less connective tissue in poultry meat and therefore there are 2-3 times less defective proteins than in beef.
Poultry fillet dishes are especially appreciated, as they contain more nitrogenous substances and are distinguished by a delicate texture. Lean poultry culinary products are widely used in health food. Garnishes from cereals and potatoes supplement poultry dishes with carbohydrates, and vegetables enrich them with vitamin and mineral composition.
Therefore, consideration of the range and features of cooking poultry dishes will be a relevant topic for writing a term paper.
The topic of this course project is very relevant while various public catering enterprises appear on the market of goods and services, fighting for the attention of the consumer to their products, which, in fact, is the basis of their success, growth and prosperity. As an interconnected phenomenon, developing, strong enterprises become suppliers of better, better goods and services, with a high level of service that distinguishes their work and attention to the wishes and needs of customers.
The purpose of writing a term paper is to acquire theoretical knowledge about the technological processes of poultry processing, preparation, design and delivery of ready-made meals, assessment of its quality and safety.
To achieve this goal, it is necessary to study a number of the following questions:
The value of poultry dishes in nutrition
Poultry culinary processing methods
Processes that shape product quality
Processing of poultry
Poultry dishes
The basis for research is information from the Internet, study of textbooks, teaching aids, catalogs, articles from magazines and newspapers.
1. Characteristics of poultry dishes
1.1 Characteristics of the raw materials used
Poultry includes chickens, geese, ducks, turkeys.
Poultry meat is healthy and easy to digest (93%). It contains proteins (15-22%), fats (5-39%), mineral salts, extractives, as well as vitamins A, D, PP, group B. Poultry fat melts at a low temperature (23-39 ° C), it contains a lot of unsaturated acids. When cooked, it melts and penetrates the muscle tissue, making the meat juicy and improving its taste. Complete proteins predominate in poultry meat. Of the minerals, meat contains salts of potassium, sodium, phosphorus, calcium, iron, copper. There are a lot of extractive substances in poultry meat, therefore, broths, especially from chickens, are aromatic, cause increased secretion of digestive juices, and this contributes to better assimilation of food.
Compared to slaughtered livestock, poultry muscle tissue is denser and finer. Connective tissue is smaller, it is more delicate and soft. Fat deposits are located under the skin, on the intestines and stomach. Due to the even distribution of fat between the muscle bundles, poultry meat has a delicate texture, pleasant taste and aroma. The skin is thin, pink to yellow, depending on the breed.
Poultry meat is classified by type, age, processing method, thermal state, fattening, quality of finishing.
The young bird has a non-ossified, cartilaginous keel of the sternum and a non-horny beak. Chickens have tender, elastic scales on their legs, roosters have soft movable spurs in the form of a tubercle, goslings and ducklings have delicate skin.
The adult bird has a hard, ossified sternum keel and horny beak. Chickens and turkeys have hard scales on their legs, cocks and turkeys have hard horny spurs, and geese and ducks have hard skin.
Poultry arrives at catering establishments without feathers, chilled or frozen, half-gutted (carcasses without intestines) or gutted (carcasses from which internal organs have been removed, except for the kidneys, lungs, omentum; head - along the 2nd cervical vertebra, legs - along the tarsal joint , neck - without skin at the base). Depending on the fatness, the bird can be of the first or second category.
The bird must be well processed, clean and free of bruises.
The quality of poultry meat is assessed by the appearance of carcasses, the color of the meat, its consistency, the state of fat, and smell.
Poultry carcasses that do not meet the requirements of category II are not used for cooking.
In the production of culinary products from poultry, the most common methods of heat treatment are boiling, frying, stewing, simmering and baking.
Depending on the method of heat treatment, poultry dishes are divided into boiled, fried, stewed and baked.
1.2. Poultry culinary methods
The variety of raw materials and products used in culinary practice, a wide range of culinary products determine the variety of processing methods.
The method of culinary processing of raw materials and semi-finished products depends on:
· The amount of waste;
· The amount of loss of nutrients;
· Weight loss;
· The taste of the dish;
· Digestibility of finished products.
Methods for processing raw materials and products are classified:
· By stages of the technological process of the production of culinary products;
· By the nature of the active principle.
According to the stages of the technological process, methods are distinguished:
· Used in the processing of raw materials in order to obtain semi-finished products;
· Used at the stage of thermal culinary processing of semi-finished products in order to obtain finished products;
· Used at the stage of selling finished products.
By the nature of the active principle, they are divided into:
· Mechanical;
· Hydromechanical;
· Mass transfer;
· Chemical, biochemical, microbiological;
· Thermal;
· Electrophysical.
The same processing methods can be used at different stages of the technological process.
Mechanical processing methods
Mechanical methods include the following operations: sorting, screening, mixing, cleaning, crushing, pressing, molding, dosing, breading, stuffing, stuffing, loosening.
Sorting. Products are sorted by size or by culinary purpose, parts of carcasses are divided into suitable for frying, cooking, stewing, etc. When sorting, products of inadequate quality and mechanical impurities are removed.
Mixing. In the manufacture of many dishes and culinary products, it is necessary to combine different products and obtain a homogeneous mixture from them. For this purpose, stirring is used.
Cleaning. The purpose of cleaning is to remove inedible or damaged parts of the product.
Shredding. The process of mechanical division of the processed product into parts for the purpose of its better technological use is called grinding.
Molding. This method of mechanical processing is used to give the product a certain shape (the carcasses are molded for greater compactness).
Dosing. To obtain culinary products of appropriate quality, it is necessary to strictly observe the established recipes. For this purpose, products are dosed by weight or volume.
Breeding. This is a mechanical culinary treatment, which consists in applying breading (flour, ice cream, crackers) to the surface of a semi-finished product. As a result of breading, the leakage of juice and evaporation of water during frying is reduced, and the finished culinary products have a beautiful golden brown crust.
Stuffing. This is a mechanical culinary treatment, which consists in filling specially prepared products with minced meat.
Spading. Mechanical culinary processing, during which vegetables or other products specified in the recipe are introduced into special cuts in poultry carcasses.
Loosening. Mechanical culinary processing of products, which consists in partial destruction of the structure of the connective tissue of animal products in order to accelerate the cooking process.
Hydromechanical processing methods
Hydromechanical action on products in order to remove contaminants from the surface and reduce microbial contamination, as well as in soaking some types of products in order to intensify heat treatment processes, in soaking salty products, in separating mixtures consisting of parts of different specific gravity, etc.
Rinsing and soaking. Almost all products entering public catering establishments are washed. Washing poultry meat with warm water can reduce the contamination of its surface by 80-90%.
Flotation. For the separation of mixtures consisting of particles of different specific gravity, flotation is used. An inhomogeneous mixture is immersed in a liquid, with lighter particles floating up and heavier ones sinking
Sedimentation, filtration. As a result of a number of technological processes, suspensions are obtained - mixtures of two (or more) substances, of which one (solid) is distributed in the other (liquid) in the form of particles of different dispersion.
Sedimentation is the process of precipitation of solid particles in suspensions under the action of gravity. At the end of sedimentation, the clarified liquid is separated from the charge.
Filtration is the process of separating suspensions by passing them through a porous partition capable of retaining suspended particles and passing the filtrate. In this way, you can almost completely free the liquid from suspended particles.
Emulsification. During emulsification, one liquid (dispersed phase) is broken into small droplets in another liquid (dispersed medium). To do this, combine two immiscible liquids (oil and water) and quickly stir them, while the interface between the liquids significantly increases. In the surface layer, surface tension forces act and therefore individual droplets tend to enlarge, as a result of which the free energy decreases. This leads to the destruction of the emulsion. To give stability to the emulsion, emulsifiers are used. These are substances that either reduce the surface tension or form protective films around the droplets of the crushed liquid (oil). Emulsifiers are of two types: powdery and molecular.
Foaming (whipping). This is a mechanical culinary treatment, which consists in intensively mixing one or more products in order to obtain a fluffy or foamy mass.
Mass transfer processing methods
Mass transfer methods are characterized by the transfer (transition) of one or more substances from one phase to another. Various mass transfer methods of processing are based on the difference in concentration, therefore they are often called diffusion methods.
Dissolution - the transition of the solid phase to the liquid. In culinary practice, salt and sugar solutions of various concentrations are often prepared.
Extraction - the selective extraction of a substance from a liquid or solid porous body by a liquid.
Drying, thickening - removal of moisture from solid plastic and liquid products by evaporation.
Chemical, biochemical, microbiological processing methods.
The purpose of these methods of culinary processing is to impart certain properties to culinary products by exposure to chemicals, enzymes, and microorganisms.
Marinating is keeping food in solutions of food acids in order to impart a specific taste, aroma and consistency to finished products.
Thermal treatment methods
They are related to heating and cooling.
The heating. Heating a product using various media that transfer heat causes changes in its structural, mechanical, physicochemical and organoleptic properties, which together determine the readiness, consistency, color, smell and taste of the product.
All methods of heating food products can be divided into two groups: surface and volumetric heating. The most common is surface heating.
Surface heating. In this case, the surface of the product heats up on contact with water, steam, heated fat, air or infrared rays. Heat is transferred from the heated surface due to thermal conductivity deep into the product, and its entire mass is gradually heated. This type of heating can be contact or radiation.
With contact heating, the product is placed on heated surfaces or in a heating medium (water, steam, fat, heated air). In this case, the product is only heated on one side and must be turned over during processing.
With radiation heating, the product is irradiated with a flux of infrared rays (ICL), and it is heated simultaneously from all sides. The source of ICL can be heated surfaces (walls of ovens, electric heating elements, etc.) or special lamps (tubular or conical with a mirror surface). ICL penetrate into the product to a depth of 1-2 mm, and in this thin layer their energy is converted into heat. Therefore, the surface of the product heats up very quickly and a dehydrated crust forms, in which the temperature quickly reaches 130-150'C. This heating method is used in grills and barbecue ovens.
Volumetric heating. With volumetric heating, the energy of electromagnetic oscillations or electric current is converted into thermal energy in the product itself, and almost all of its mass is heated almost simultaneously. There are two methods of volumetric heating: electrocontact and ultra-high-frequency (microwave heating).
In the electrocontact method, an electric current is passed through the product. This method is rarely used.
During microwave heating, the product is placed in an alternating electromagnetic field.
Cooling is the transfer of heat to the environment. This process is used to preserve the quality of products, extend the delivery time, as well as to carry out technological processes such as student formation.
Heat treatment of products.
During heat treatment, products change significantly, they soften, their digestibility increases, taste, smell and appearance improve, new flavoring and aromatic substances are formed, which contribute to the release of digestive juices. Heat treatment disinfects the product, destroying microorganisms and their spores, but also has a negative effect, since even a slight heating of the product leads to the destruction of vitamins, the loss of soluble nutrients. Some products lose their natural color, in this regard, you should use such techniques, in which the loss would be minimal.
Heat treatment methods are divided into two main types: cooking and frying, in addition, there are combined and auxiliary methods.
Cooking is the heating of a product in liquid or steam. The most common cooking method is the main cooking method, in which the product is completely immersed in the liquid. Cooking is carried out in water, broth, milk or other liquids at a temperature of 95-100 C. When cooking in a large amount of liquid, a large amount of nutrients passes into the solution, therefore, the main method of cooking is used for cooking soups and broths.
A type of cooking is popping - cooking food in a small amount of liquid, usually under a closed lid. Prepared products are poured with liquid no more than 1/3 or 1/5 of its height. They allow products with a delicate consistency and a high moisture content. The letting down allows you to retain most of the nutrients in the product.
The smallest loss of nutrients occurs during cooking with steam, when the product does not come into contact with the liquid, but is heated by the steam generated by boiling water. This method is used in clinical nutrition.
Boiling in a water bath - this method is used to prepare various puddings, egg grubs, egg - butter sauces. The temperature during cooking does not exceed 80 C, as a result of which the products are obtained with a delicate consistency.
Boiling at elevated temperatures is carried out in autoclaves. Bones are boiled in them at a temperature of 110-120 C. A new method of heat treatment is heating the product with high-frequency currents, the products are boiled in special cabinets. With this method, products quickly reach readiness, almost completely retain their nutrients and acquire a pleasant unusual taste.
Frying - heating food without liquid in different amounts of fat, the frying temperature is much higher than cooking. There are various frying techniques.
For frying, the main method is using shallow open dishes (pans, baking sheets). A small amount of fat (5-10% of the weight of the product) is placed in the container and heated. Then the food is placed and fried until golden brown. This method is intended for preparing main courses and side dishes.
For frying in a large amount of fat (deep fat) - use deep dishes (electric fryers, electric pans), heat the fat to 160-180 C, then lower the product. The fat envelops the product, ensuring an even crust on all sides. Deep fat is a mixture of animal and vegetable fats in a 2: 1 ratio. Deep fat is not subject to repeated use, since it forms during burnout substances harmful to the human body.
Frying over an open fire. The prepared product is placed on a metal grid, greased with lard or strung on skewers, and fried over hot coals. At the same time, they acquire a special taste and aroma.
Frying in an oven. With this method, frying takes place in a closed space, by heating the air to 150-270 C. As a result, the product is fried evenly from all sides and acquires a golden brown crust, sometimes in an electric cabinet, products that have been pre-fried in the main way are brought to readiness.
Combined techniques.
These include: stewing, shearing, boiling followed by frying and baking.
Stewing - includes two operations: frying until golden brown and simmering with the addition of spices. When stewing, the product turns out to be softer and acquires a peculiar taste.
Baking. Boiled, stewed, fried or raw semi-finished products are poured with sauce and baked in an oven.
Shearing is the heating of pre-fried foods in a rich broth until tender. When ready, they are placed in an oven to acquire gloss.
Boiling followed by frying. The products are first boiled and then fried. It is used in the preparation of garnish potatoes, as well as for those products that cannot be brought to readiness by one frying.
Auxiliary methods.
Singeing - this method is used for the primary processing of poultry.
Blanching - placing the product in boiling water for a while.
Sauteed - heating food with little or no fat, followed by heat treatment. The purpose of sautéing is to preserve aromas and colors.
2. Assortment and features of cooking poultry dishes
2.1 Handling poultry, preparing semi-finished products and using food waste
Poultry processing.
Poultry processing consists of the following operations: defrosting; singing; removal of the head, neck, legs; evisceration; washing; drying; preparation of a semi-finished product.
Defrosting. Poultry carcasses are thawed in air at a temperature of 8-10 C and a relative humidity of 85-95% for 10-12 hours. Carcasses are placed on racks, tables or hung on hangers so that they do not come into contact with each other.
Singing. Before singing, the carcasses are dried with a clean cloth and rubbed with flour to lift the hairs and fluff. Then they are scorched with a gas burner or a special firing furnace.
Removal of the head, neck, legs, wings. The heads are chopped off between the second and third cervical vertebrae. Before removal, a vertical skin incision is made on the back of the neck, the skin is pulled back, the neck is released and then removed at the level of the shoulder joints, while the neck skin (1/3) is left on the carcass to cover the place of the cut. The legs are separated at the tarsal joint. Wings - up to the elbow joint (except for chickens).
Evisceration. In poultry arriving in a semi-gutted form, internal fat, liver with gallbladder, esophagus, trachea, stomach, heart, kidneys, lungs, spleen, testes, ovaries are removed. In gutted poultry, internal fat and lungs are removed. Areas of the carcass soaked in bile are cut off. The bird is gutted through a longitudinal incision in the abdominal cavity from the end of the sternum (keel) to the anus. A fatty gland is cut from the top of the back near the tailbone.
The washing up. The bird is washed with cold running water, the temperature is not higher than 15 C. When washing, dirt, blood clots, and remnants of the viscera are removed.
Drying. The washed bird is dried. To do this, it is placed on baking trays, lattices with a cut down, so that the glass is water.
Game processing. It consists of the following operations: defrosting; plucking; singing; removal of wings, neck, legs; evisceration and washing.
The game is thawed in the same way as a bird.
Plucking begins from the neck, while the feathers are pulled out against the direction of their growth. In hazel grouses, woodcocks and marsh game feathers and down are very easy to remove.
Only big game (wood grouse, black grouse, wild ducks and geese) are scorched.
The wings and neck are completely removed from the game, and the legs are cut off. The skin of the head and neck of small game is ripped off, the eyes are taken out; the head together with the beak is left.
Big game is gutted like a bird. In small game, an incision is made in the neck from the back, the goiter, esophagus, and then the viscera are removed. Gutted game carcasses are washed well.
Cooking semi-finished products.
Semi-finished products are prepared from poultry: whole carcasses, prepared for heat treatment, portioned, small pieces and chopped.
Carcass prepared for heat treatment. So that the carcasses are evenly warmed up during cooking and portioned more easily during frying, they are formed (seasoned). There are several traditional ways of molding carcasses ("pocket", "one strand" and "two strands").
For filling "into a pocket" on the belly of the carcass, skin incisions ("pockets") are made on both sides and the ends of the legs are inserted into these slots. The neck opening is closed with the skin from the neck, the wings are tucked towards the back so that they hold the neck skin.
Dressing "in one thread" - put the carcass on the back, hold it with the left hand, and pierce the hams with the right hand with a chef's needle and thread, then transfer the needle and thread under the carcass to its original position and make a second puncture, passing the needle to the end of the protrusion of the sirloin, press the legs to the carcass and tie the ends of the thread in a knot on the back. Poultry and game for frying are tucked in one thread.
Dressing "in two strands" - the carcass is put on the back, a thread is passed through the leg at the bend, thread it further through the carcass and the second leg, then the carcass is turned to one side, a needle with the same thread is passed through the wings and skin from the neck, wrapped on the back ; the ends of the first thread are tied. The carcass is placed on its back, a second thread is taken, passed through the carcass under the back of the pelvis, pressed with this thread (loop), passing it back through the carcass, the ends of the thread are tied. So they fill chickens, chickens, turkeys, big game.
When molding without a needle (by bandaging), take threads 0.5-0.6 m long.The carcass is placed on the back, a loop is tied on the sternum, for this, the middle of the thread is hooked to the tip of the sternum, then the ends of the loop are passed through the middle of the wing bone, brought threads under the back, encircling the carcass crosswise. After that, threads are applied to the ends of each leg, pulled together, pressing it tightly to the carcass, and tied in a knot. This method is used for refueling chickens and chickens.
Large poultry carcasses are molded in the same way as a bird.
Small game is tucked "into the muff" (leg to leg) or "beak".
Quail is tucked into the muff: an incision is made on the leg between the pulp and the tendon, and the second leg is inserted into this incision.
Game with a long and sharp beak (woodcocks, snipe, snipe) is fed with the "beak". To do this, the bones of the legs in the shins are crushed with the blunt side of a knife or a hoe, after which they are intertwined and pressed to the chest part (to the end of the keel bone), the head with the neck is applied to the carcass on the right side, a puncture is made in the leg with a needle, the beak is passed into the puncture, fastening the intertwined legs.
Poultry and game are used to prepare portioned semi-finished products such as natural cutlets, breaded cutlets, poultry, game - in the capital, natural stuffed cutlets. For the preparation of these semi-finished products, the sirloin is used.
To separate the fillet, the bird is placed on a cutting board with its back down, the skin is trimmed in the flaps and the legs are bent, twisting them at the joints; remove the skin from the sirloin; the flesh is cut along the protrusion of the sternum; cut the bone - fork (clavicle) and cut off first one fillet with a humeral (wing) bone, and then another. The fillet consists of two layers of muscle: the outer (large fillet) and the inner (tenderloin).
A longitudinal tendon is pulled from the small fillet, and the remainder of the clavicle is pulled from the large fillet. The humerus is cleaned from the pulp and tendons and shortened to 3-4 cm, chopping off the thickened part. Next, the surface wall is cut off from the large fillet, and one or two oblique incisions are made along its inner side, the fillet is unfolded so that the tendon passing inside it opens, which is cut in two or three places, after which the fillet is molded.
Natural cutlets. A small fillet is inserted into the cut of a large fillet, the edges of the large fillet are tucked to the middle, closing the small fillet, and give an oval shape.
Breaded cutlets. Unlike natural, these semi-finished products are moistened in a lezon and breaded in white breading.
Poultry, game in the capital. The humerus is cut off from a large fillet. The prepared fillet is slightly beaten, moistened in a lezon, breaded in white bread, cut into strips.
Chicken Kiev (stuffed). The prepared large chicken fillet (with bone) is cut lengthwise from the inside, the pulp is unfolded and slightly beaten to a thickness of 2.5-3 mm.; the tendons are slightly incised and, if gaps are formed, thinly beaten fillet pieces are applied to them; in the middle of the beaten fillet, put a piece of butter molded in the form of a pear. Place small fillets on the minced meat and unfold the edges of the large fillet so as to completely cover the minced meat. The cutlets are moistened in a lezon, breaded in a white breading, moistened again in a lezon and again breaded in a white breading. Store in the refrigerator before frying to freeze the oil.
Cutlets stuffed with mushroom milk sauce. Fillets of chickens, pheasant, hazel grouse, gray partridge, wood grouse are used. For minced meat, chopped boiled mushrooms (porcini or champignons) are placed in a thick milk sauce. A bone is cut off from a large peeled fillet. Put minced meat in the middle of the fillet, cover with small fillets, insert a peeled bone from the thin side of a large fillet under the small fillet (for game fillets, insert a bone from the leg). Then the edges of the large fillet are wrapped, pear-shaped, breaded twice in white breading. Cutlets can be stuffed with liver pate.
Small-sized semi-finished products.
Semi-finished products for stews are chopped from poultry, game or processed by-products in pieces weighing 40-50 grams.
Chopped semi-finished products. For semi-finished products, cutlet and dumplings are prepared from chopped poultry.
Cutlet mass. Chickens, broilers, chickens, turkeys, hazel grouses, black grouses, partridges, wood grouses, pheasants are used for cutlet mass. In poultry, all the flesh of the carcasses is used, and in game (except for pheasants and partridges), only fillets are used. The pulp is separated from the bones and skin (the pulp can be used together with the skin), passed through a meat grinder along with the internal fat. Chopped meat is combined with wheat bread without crusts soaked in water or milk, salt and pepper are added, mixed well, passed through a meat grinder and knocked out.
Internal fat can be replaced with butter or butter margarine. Cutlets, meatballs, zrazy, meatballs, etc. are prepared from the cutlet mass.
Cutlets are breaded in breadcrumbs, white breading or diced white bread (fire cutlets).
Stuffed meatballs are stuffed with finely chopped boiled mushrooms. The semi-finished product is given a round shape and breaded in breadcrumbs.
Zrazy is prepared from the pulp (without skin) of hens and broiler chickens. For minced meat, peeled carrots and zucchini are finely chopped, seasoned with butter, poured with eggs mixed with milk, brought to readiness. The omelet mass is cut into slices. The semi-finished product is molded like minced beef zrazy, but not breaded, as it is steamed or steamed.
Knelnaya mass. Poultry pulp or game fillet is passed 2-3 times through a meat grinder with lattice holes 2.5-3 mm in diameter, white bread soaked in milk or cream is added and again passed through a meat grinder. Then add the egg whites and beat thoroughly, gradually adding milk or cream. The mass should be fluffy, light. Salt is added before the end of cooking.
The mass is used for stuffing game fillet cutlets, preparing dumplings for garnish for holiday soups, as well as for cooking steamed cutlets.
Use of food waste.
Poultry food waste includes: heads, legs, necks, wings, scallops, heart, liver, stomachs. Some of them are high in nutritional value. So, in the stomach, heart, liver contains 19-26% of proteins. The proteins of the internal organs are digested in much the same way as the proteins of meat. Vitamins (A, PP, group B) in these products are much higher than in meat.
The heads and feet are scalded or scorched. After that, the beak, feathers and eyes are removed from the heads, and the skin is removed from the legs and the claws are cut off.
The necks and wings are singed, cleaned from hemp and washed.
The scallops are scalded, the film is removed from them, rubbing with salt, and washed.
After cutting off the gallbladder, the liver is thoroughly washed.
The heart is freed from the pericardium and blood clots, washed.
The stomachs are cut to the middle, turned inside out, the contents are removed, the cuticles are ripped off, washed.
2.2 Physicochemical processes during heat treatment
Protein changes.
Protein is a complex organic compound consisting of several amino acids; the protein contains five basic elements: carbohydrate, hydrogen, oxygen, sulfur and nitrogen. Proteins are plastic material for the body, that is, when combined in various ways, they form the tissues of our body. Proteins are part of enzymes and hormones, are sources of energy, participate in metabolism, promote growth, development, thinking, and regulate acid-base metabolism. Protein starvation leads to severe disorders of the mucous membrane, nervous system, weight loss. With an excess of protein, the excitability of the nervous system increases, the functioning of the liver and kidneys worsens, and appetite worsens. The daily requirement is 80-100 grams.
Proteins are classified by origin into plant and animal; for nutritional value for complete and inferior; by composition into simple and complex; by the shape of the molecule into globular (in the form of a ball) and fibrillar (in the form of a fiber).
In the human body, proteins are broken down into amino acids, which are absorbed into the bloodstream and converted back into protein in our body. The human body needs a protein of a certain composition. The nutritional value of protein is determined by the degree of its digestibility. Protein absorption depends on the product and the cooking method.
Protein properties:
Solubility in water, salt, alkalis
Protein hydrolysis
Interaction with acids (amphotericity)
Hydration (the ability of proteins to firmly bind a significant amount of moisture)
· Dehydration (loss of bound water by proteins during drying, freezing or thawing, during heat treatment of semi-finished products). Such important indicators as the moisture content of finished products and their yield depend on the degree of dehydration.
· Denaturation of proteins is a change in the structure of proteins in a molecule under the influence of external factors (temperature, whipping, acidic environment, mechanical action). In cooking, protein denaturation is most often caused by heating.
Denaturation is accompanied by changes in the most important properties of the protein:
1.the loss of individual properties (for example, a change in the color of meat when it is heated as a result of denaturation of myoglobin);
2. loss of biological activity (for example, plant products contain enzymes that cause them to darken, when proteins are denatured - enzymes lose their activity);
3. an increase in attack by digestive enzymes (cooked foods containing proteins are digested faster and easier);
4. loss of the ability to hydrate (dissolve, swell);
5. loss of stability of protein globules, which is accompanied by their aggregation (coagulation, or coagulation, protein).
Aggregation is the interaction of denatured protein molecules, which is accompanied by the formation of larger particles (foam on the surface of the broth).
Changes in muscle tissue proteins during heat treatment.
Soluble muscle proteins contained in the sarcoplasm are denatured and denaturation begins at a temperature of 30-35 C. By the time the meat warms up to a temperature of 60-65 C, about 90% of the proteins are completely denatured. But until the product has warmed up to 60 C, part of the soluble proteins passes into water, which, when heated, coagulate and stand out in the form of flakes on the surface. If the water is salted before the product is heated, then more proteins will go into the solution, a large amount of foam will appear, so the water should be salted after the meat has warmed up and the proteins lose their ability to dissolve.
Characterization of muscle tissue proteins.
Connective tissue is composed of the proteins elastin and collagen. The more elastin and less collagen, the more difficult the meat is to soften.
Changes in connective tissue proteins during heat treatment:
1.denaturation of collagen;
2. swelling of collagen;
3. Rapid length shortening or collagen welding.
As a result of the first stage, the size of the meat is reduced, and as a result of the second stage, a significant part of the moisture is pressed out and passes into water.
To avoid reducing the surface of the semi-finished product, they are beaten off.
Upon further heating, all hydrogen bonds are destroyed. Between the polypeptide chains of collagen, the transition of insoluble collagen into glutin, readily soluble in hot water, occurs. The breakdown of collagen fibers is associated with a large absorption of moisture. Factors affecting the transition of collagen to glutin:
1.heating;
2. the presence of a lag;
3. the age of the animal;
4. part of the mascara;
5. grade of meat;
6. mechanical impact;
7. exposure to acid;
8. type of meat.
Changing carbohydrates.
Carbohydrates include sugars, starch, fiber, semi-fiber, cell wall carbohydrates. Carbohydrates are the energy material for the human body.
Sugars are divided into monosaccharides, disaccharides, polysaccharides.
In the process of making different culinary products, sugars undergo different changes:
Hydrolysis (enzymatic, acidic)
Fermentation
Caramelization
· Melanoidin formation - this is the interaction of reducing sugars with amino acids, peptides and proteins, leading to the formation of dark-colored products (melanoidins). This process is also called the Maillard reaction, after the scientist who first described this process. The positive role is the formation of an appetizing crust on fried, baked poultry dishes, the by-products of this reaction are involved in the formation of the taste and aroma of the finished dishes. The negative role of the melanoidin formation reaction is that it causes a darkening of frying fat, reduces the biological value of proteins, since amino acids are bound.
Changes in fat.
The term "fats" in culinary practice includes a wide range of foods. These include animal fats, vegetable fats, margarines, and cooking fats. Fats play an important role in human nutrition: they are a source of energy (9 kcal / g), perform a plastic function, with them the body receives a complex of irreplaceable substances, etc.
During cooking, the fat contained in the food melts and passes into the broth. The amount of fat released depends on the content and nature of the deposition in the product, the duration of cooking, the mass of the pieces and other reasons. The bulk of the fat is collected on the surface of the broth and only a small part (up to 10%) emulsifies, that is, it is distributed in the liquid in the form of tiny balls. This phenomenon is not desirable as the broth becomes cloudy.
Fat hydrolysis takes place in three stages:
1. from triglyceride in the presence of water diglyceride and fatty acid are formed;
2. monoglyceride and fatty acid are formed from diglyceride;
3.Glycerin and fatty acid are formed from monoglyceride.
To reduce the degree of fat hydrolysis and preserve the quality of broths, it is necessary to prevent the broth from boiling violently, remove excess fat from the surface, and salt the broth at the end of cooking.
When frying food in the main way, some of the fat is lost. These losses are called waste. Waste consists of fat, which is lost as a result of splashing, and losses due to smoke generation. Simultaneously with the waste of fat, it is partially absorbed by the fried product. So the bird absorbs little fat, since this is prevented by the moisture released during the denaturation of proteins.
Fats change especially noticeably when deep-fried foods, as they are exposed to prolonged heating. In addition, small particles of the product and breading often remain in the fat and burn, and the resulting substances accelerate the decomposition of the fat. When deep-fried, oxidative processes prevail. First of all, fats are oxidized, which include unsaturated fatty acids that have double bonds in the molecule.
In addition to oxidative processes, in fats during deep frying, hydrolytic processes are partly carried out due to the moisture of the fried products.
Physicochemical changes occurring in fat during frying lead to a change in its color, taste and smell. One of the reasons for the appearance of a dark color and a deterioration in taste is the reaction of melanoidin formation. Fried foods and phosphatides of unrefined oils can serve as a source of amine groups for this process.
To slow down the processes that are undesirable in deep-frying fat, and continue to use it, you should follow a number of rules:
1. maintain the required temperature (180-190 С);
2. maintain the ratio of fat and product (with intermittent frying from 4: 1 to 6: 1, with continuous frying - 20: 1);
3. periodic removal by filtration of small particles entering the fat from the fried products;
4. Thorough cleaning of frying baths from carbon deposits;
5. reduction of idle heating;
6. use for deep fat frying of special heat-resistant fats of industrial production;
7. use of deep fat fryers with a cold zone;
8. reduction of contact of fat with atmospheric oxygen;
9. quality control of heated fats by organoleptic and physicochemical indicators.
Change in taste, aroma and weight of the product.
When cooked, poultry meat significantly changes its taste and aroma. Sometimes this is due to the dissolution of substances contained in the poultry and giving them a certain taste. But the processes occurring during heat treatment are of the greatest importance for the formation of the taste of culinary products. Boiled and fried foods generate volatile substances that are not found in raw poultry meat. When poultry is boiled, phosphatides, which emit phosphorous hydrogen, are broken down. The appearance of the characteristic taste of poultry during cooking is due to the extractive substances. When poultry is fried, melanoidins are formed, which determine the taste and aroma.
During cooking, the weight of the product changes. On the one hand, the mass decreases due to mechanical losses, evaporation of moisture, extraction of soluble substances, melting of fat, protein dehydration, and loss of volatile substances.
On the other hand, the mass increases due to the absorption of fat and water, swelling of proteins.
The change in mass determines the output of finished products and is established by regulatory documents. The total change in weight affects the quality of the finished product.
Processes during heat treatment of poultry and game.
The choice of heat treatment method depends on the type of bird, its age, body condition and other factors. So, chickens, turkeys are boiled, fried, stewed; geese and ducks are often fried or stewed. Old poultry meat is boiled or stewed. Game is usually fried.
Chopped poultry and game products are cooked less often than meat. Ducks and geese contain a lot of fat, so it is impractical to prepare chopping from them, and chickens and turkeys have tender flesh and can be used to prepare portioned products.
Under the influence of heating, complex physical and chemical processes occur in poultry meat, changes in proteins, fats, extractives, vitamins.
The decrease in the mass of poultry carcasses during cooking is mainly due to the pressing out of water, and during frying - and the melting of fat. The weight loss associated with melting fat is especially significant for fatty poultry. So ducks and geese lose 25% of their mass during cooking, and 35% and 40%, respectively, during frying. In non-fat chickens, the difference in weight loss during frying and cooking is negligible (28% and 31%, respectively).
The release of water-soluble substances (proteins, extractive and mineral substances, vitamins), the melting of fat leads to a decrease in the nutritional value of the finished product. Proteins are lost during cooking 7% - 12% of their total content, while frying - 4% - 8%. The amount of melted fat during cooking is 30% - 35%, and during frying - 40% - 50%. Loss of minerals during cooking is 13% - 30%.
With all methods of heat treatment, vitamin B1 and vitamin A are destroyed to the greatest extent. The loss of vitamins is caused, on the one hand, by their destruction during the heat treatment, and, on the other, by the transition to a cooking medium with released water and melted fat. The softening of poultry and game meat is associated with the destruction of collagen, its transition to glutin. The softening rate depends on the type of bird and its age. So young chickens are boiled for 50 - 60 minutes, old carcasses - 3-4 hours. The acidic environment accelerates the destruction of collagen, this is the basis for the use of tomato when stewing poultry.
After heat treatment, the organoleptic indicators of the quality of poultry and game meat also change. It becomes more tender, juicy, acquires a specific taste and aroma. The juiciness of finished products depends on the method of heat treatment. Thus, the quality of poultry fried in devices with infrared heating is higher than that fried in an electric cabinet. Breading of products reduces the loss of water, soluble substances and thereby improves organoleptic characteristics (juiciness, tenderness) and increases the nutritional value of finished products.
In the formation of the taste and aroma of poultry meat during the heat treatment, extractive substances, the products of the melanoidin formation reaction, the decay products of fats, and others are involved.
2.3 Dishes from boiled and steamed poultry
For the second courses, most often they boil chickens and chickens, less often geese and ducks, and for cold dishes they also boil game. Whole seasoned poultry carcasses are cooked. They are placed in hot water (2.5 liters of water per 1 kg of product), quickly heated to a boil, the foam is removed, roots, onions, salt are added and boiled at 85 - 90C until tender. Readiness is determined by puncturing with a cook's needle. The finished bird is removed from the broth and cooled. As the method progresses, they are chopped into portions and heated in broth; chopped portions of poultry, if required, are stored on a food warmer. The bird is released two pieces per serving. On vacation, boiled poultry is poured with white sauce with an egg or served with natural, olive broth and melted butter or poultry fat. Garnish - crumbly rice, mashed potatoes, green peas, vegetables in milk sauce or butter. A goose or duck is poured with red sauce on vacation, since the meat of these birds is dark. Garnish for them - stewed cabbage, baked apples, pickled vegetables, red cabbage salad.
Fillets of chickens and game, meatballs, carcasses of chickens, chickens (pullets) are allowed. The products placed in a saucepan are poured with broth 1/3 - 1/2 of their height, butter, lemon juice, salt are added. Lemon juice not only softens the meat, but also becomes whiter.
Poultry with steam sauce. The lettuce bird is chopped into portions. The broth is used to make steamed sauce. Champignons are allowed separately or porcini mushrooms are boiled. On vacation, the bird is garnished, chopped ready-made mushrooms are placed on top of it and poured with steam sauce. Garnish - boiled or steamed rice.
Natural cutlets from poultry or game fillets with steamed mushroom sauce. Prepared cutlets are placed in a bowl with melted butter, simmered with the addition of broth, lemon juice or citric acid, champignons or porcini mushrooms for 12 - 15 minutes. When leaving, the fillet is placed on crouton (a slice of fried white bread), slices of mushrooms are placed on top, poured with steamed or white sauce with an egg, which is cooked in broth obtained from stewing cutlets. Side dishes - boiled rice, stewed, boiled potatoes, boiled beans.
2.4. Fried and stewed poultry dishes
All types of poultry and game birds are suitable for frying. Carcasses are tucked into a pocket or twine, rubbed with salt, placed at a short interval on baking sheets, sirloin up, poured with melted fat or smeared with sour cream and fried in an oven at a temperature of 230-250C until the color is formed. Then the temperature is lowered to 170 - 180C and the bird is brought to readiness, periodically pouring the juice and fat flowing from it. The larger the poultry, the more moderate the roasting temperature should be.
Portion fried poultry as well as boiled poultry.
Fried chickens, chickens and turkeys are released with a complex side dish, which includes potatoes fried in sticks or shavings, green lettuce, fresh cucumbers and tomatoes, pickled berries and poured meat juice on the side.
Stewed cabbage, crumbly buckwheat porridge or baked apples are served with a fried goose, and meat juice is added. It is better to serve oven apples with fried duck.
Goose, stuffed duck. Processed goose or duck carcasses are stuffed with potatoes, apples or prunes. For minced meat, select small potato tubers of the same size and lightly fry them. Apples (preferably sour varieties) are peeled, the seed nest is removed with a special device and at the same time cut into slices, sprinkled with sugar. Sprinkle sugar over presoaked prunes without pits. Prepared carcasses are fried in an oven for 45 - 60 minutes, periodically pouring with melted fat. The finished bird is chopped into portions and released with minced meat, pouring with juice and melted butter.
Tobacco chickens. The processed chickens are spread by cutting the breast lengthwise. Rub with garlic, salt, grease with sour cream and fry in a pan under pressure. When the back is done, the chicken is turned over and the inside is fried.
Fried chicken is placed on a portioned dish or plate whole or cut in half. Garnish is placed around: tomatoes, green onions, cut into 3 - 4 parts, or pickled onions, cut into rings, lemon wedges. Decorate with lettuce leaves or sprigs of herbs. Tkemali sauce or crushed garlic diluted with broth or wine vinegar is served separately in a gravy boat.
Fried game in sour cream sauce. Pour the fried and chopped game into portions with sour cream sauce and heat on the stove for 5 - 7 minutes. On vacation, the game is garnished with fried potatoes and poured over with sour cream sauce.
Natural cutlets from fillets. Cutlets from poultry or game fillets are fried in the main way in oil. When serving, put on crouton, pour over with melted butter, lay a side dish next to it: fried potatoes or a complex side dish consisting of 3-4 types of vegetables.
The Kiev's cutlets. Prepared meatballs stuffed with butter are deep-fried just before serving and fried in an oven. A crouton made from wheat bread or puff pastry is placed on a dish or plate, a cutlet is placed on it and poured with butter. A tartlet with green peas or vegetables in milk sauce is placed on the side. Deep-fried potatoes are placed on both sides. As a side dish, you can serve fresh fruits, vegetables, decorate with herbs. Red sauce with wine is served separately.
Stuffed cutlets. Prepared semi-finished products - poultry fillet cutlets stuffed with mushrooms with milk sauce - are deep-fried and brought to readiness in an oven for 3-4 minutes. Served on croutons, poured with butter, released with deep-fried potatoes (pie), green peas or a complex side dish. Red sauce with wine is served separately.
Deep-fried poultry. Boiled chickens, chickens and turkeys are chopped into portions, put under a light press, breaded in flour, moistened in a lezon, then breaded in grated white bread. Deep-fried and cooked in an oven. Serve with butter and garnish with deep-fried potatoes. An additional side dish can be salads, pickled fruits and berries. Tomato sauce with wine is served separately.
Poultry stew. Prepared poultry carcasses are cut into pieces weighing 40 - 50 grams (2 - 3 pieces per serving), fried, poured with hot broth, tomato puree is added and stewed for 30 - 40 minutes. On the broth from stewing, a sauce is prepared with which the meat is poured, chopped slices and fried carrots, parsley, onions and turnips are added and stewed for another 10 minutes, and then the fried potatoes are added and brought to readiness. Let go in two or three pieces per serving along with a side dish and sauce.
Goose, home-style duck (in pots). Prepared carcasses are chopped into pieces, fried, placed in pots, raw potatoes, cut into slices, sauteed chopped onions, bay leaves, pepper, salt are added. Pour the broth so that the product is completely covered and stew in an oven until tender. Let go of the dish in pots.
Pilaf from poultry or game. Poultry and game are chopped into portions one piece at a time, fried until a crust forms, add sauteed finely chopped onions, carrots, tomato puree, pour in hot broth or water, bring to a boil, then pour in washed rice groats and cook until thickened. After that, the dishes with pilaf are placed in the oven for 40-50 minutes.
2.5. Chopped poultry dishes
Cutlet and dumplings are prepared from poultry and game. Products from the cutlet mass are simmered or fried in the main way. Products made from dumplings are steamed or steamed.
Steamed meatballs, chopped from poultry or game. The meatballs, without breading, are put in a saucepan, the bottom of which is oiled, and allowed to simmer for 15-20 minutes. They are released with boiled or stewed rice, mashed potatoes, a complex side dish (stewed vegetables, canned green peas, boiled or mashed potatoes), steamed or white sauce with an egg. Additionally, when you leave, you can put slices of boiled porcini mushrooms or stewed champignons on the meatballs.
Fried cutlets from poultry or game. The cutlet mass is portioned, breaded in breadcrumbs; grated white bread; white bread, cut into cubes (fire cutlets), cutlets are formed, fried on both sides and brought to readiness in an oven. They release cutlets with fried potatoes, mashed potatoes, green peas, a complex side dish. When serving, the cutlets are poured with butter.
Chopped poultry or game meatballs stuffed with mushrooms. The meatballs stuffed with finely chopped boiled mushrooms are breaded, fried on both sides, and brought to readiness in an oven. They are released by sprinkling with butter, garnished with potatoes in milk, mashed potatoes, fried potatoes, etc.
Steam poultry dumplings. Portion molds are greased with oil, filled with a ¾ dumpling mass and steamed for 20 - 25 minutes. The dumplings can be cut with two spoons and simmered in a saucepan with a low boil for 10 to 12 minutes. Released with boiled green peas, cauliflower, steamed rice. Pour over with white sauce with egg or melted butter.
2.6. Requirements for the quality of poultry dishes
The quality of culinary products as a set of properties is laid down at the stage of its development, ensured during production and maintained during the implementation process.
To quantitatively characterize one or more properties of a product included in its quality, single or complex indicators are used.
The quality of culinary products sold to the population, as a rule, is assessed in a comprehensive manner. Quality indicators (according to GOST R 50763-95 and SanPiN 2.3.2.560-96) are divided into organoleptic, microbiological and physicochemical.
Organoleptic assessment allows you to quickly and easily assess the quality of raw materials, culinary products, to detect violations of recipes, production technology and food design, which, in turn, makes it possible to take measures to eliminate the identified deficiencies.
Microbiological indicators of culinary products characterize the observance of technological and sanitary and hygienic requirements during their production, conditions of storage and sale, transportation. They are caused by three groups of microorganisms:
1. Sanitary indicative: mesophilic, aerobic and facultatively anaerobic microorganisms (CFU / g) and coliform bacteria (coliforms);
2. Potentially pathogenic microorganisms: E. coli (E. coli), coagulase-positive staphylococcus (S. aureus) and bacteria of the genus Proteus (Proteus);
3. pathogenic microorganisms, including salmonella.
Physicochemical indicators characterize the nutritional value of culinary products, their component composition, compliance with recipes. Evaluation of the quality of culinary products in terms of physical and chemical indicators includes the determination of dry matter or moisture, mass fraction of fat, sugar, sodium chloride, indicators of raw materials input, total (titratable) acidity, alkalinity, freshness.
In poultry dishes, the overall appearance is assessed first: the shape of the cut, the condition of the surface, the breading. Then the culinary readiness of the product is checked by the consistency and color in the cut. After that, the smell and taste of the dish are assessed, including the correspondence of the culinary use of the semi-finished product to the type of product, the technological expediency of the selection of sauce and side dish.
Portions of boiled poultry should consist of two parts (fillet and chicken legs). Color - from gray-white to light cream. Appearance - neatly chopped pieces are laid next to the side dish and sprinkled with sauce. The consistency is juicy, soft, delicate. Smell - boiled poultry or game. The taste is moderately salty, without bitterness, with the aroma inherent in this type of bird.
Fried poultry should have a golden brown crust. The color of chicken and turkey fillets is white, legs are gray or light brown, goose and duck are light or dark brown. The consistency is soft and juicy. The skin is clean, free of feathers and bruises.
Breaded chicken fillet cutlets should be golden brown. The consistency is soft, juicy, with a crispy crust. The breading should not lag behind.
On the surface of chopped chicken cutlets there is a light golden crust. The color on the section is from light gray to creamy gray. The consistency is lush, juicy, loose. Reddening of the meat and the taste of bread are not allowed.
Boiled and fried whole carcasses are kept hot for no more than an hour. For longer storage, they are cooled, and cut and heated before use. Dishes from poultry fillets and large game carcasses are prepared to order, as their quality deteriorates during storage. A dish of cutlet mass can be stored hot for no more than 30 minutes, stews - no more than two hours.
3. Technological documentation for public catering products
Catering establishments for the entire range of dishes (products) made according to recipes must have technological maps (TC). TC is a document intended for use by the contractor in the preparation of products and containing:
recipe (consumption of raw materials by gross and net weight, output of semi-finished and finished products per unit in grams), product consumption (net) for a certain number of products (dishes) (kilograms, liters);
the technology of cooking dishes or products with an indication of the sequence of the technological process, a description of the modes of mechanical and thermal processing of raw materials and semi-finished products (temperature regime and duration of processing), features of portioning and design;
quality requirements for organoleptic indicators - appearance, consistency, color, taste and smell.
In technological charts for special-purpose dishes, their nutritional value is also indicated for a number of indicators depending on the types of food: children's, dietary, therapeutic and prophylactic, rational nutrition of organized groups (Appendix A, B, C, D, E).
Technical and technological maps (TTC) are drawn up according to the Temporary Procedure for the Development and Approval of the TTC for new specialties, culinary, flour confectionery and bakery products - those that are developed and sold only at this enterprise or its branches.
The technology for preparing dishes (culinary products) in the TTK must ensure compliance with the indicators and safety requirements established by the current regulatory enactments.
The period of validity of the TTK is determined by the enterprise itself.
In the production of culinary products in accordance with the current Collections of technological standards, the manufacturer has the right to make some changes in the recipes, taking into account the norms of interchangeability of products, but not to allow violations of sanitary rules, the technological mode of production, leading to a deterioration in consumer properties and quality.
TTK includes the following sections:
1. Product name and scope of TTK. Indicate the exact name of the dish (product), which cannot be changed without approval; provide a list of specific enterprises (branches), as well as subordinate enterprises, which are given the right to produce and sell this dish (products).
2. List of raw materials for the manufacture of dishes (products). Indicate all types of products for a given dish (product).
3. Requirements for the quality of raw materials. Be sure to make a record that food raw materials, food products and semi-finished products for this dish (products) comply with the requirements of regulatory documents (GOST, OST, TU) and have a quality certificate and quality certification for certain products.
4. Norms for laying raw materials with gross and net weight, norms for the output of semi-finished products and finished products (dishes). Indicate the norms for laying products (gross, net) for 1, 10 or more servings, the output of semi-finished products and finished products.
5. Description of the technological process. Give a detailed description, highlighting the modes of mechanical and thermal processing that ensure the safety of the dish (product); list the used food additives, dyes, etc.
6. Requirements for the design, serving, sale and storage of the dish (product). The specifics of registration, the rules for filing, the procedure for its implementation and storage, and, if necessary, the conditions of transportation should be reflected.
7. Indicators of quality and safety. Indicate organoleptic indicators, physical - chemical and microbiological indicators affecting the safety of the dish, in accordance with the annexes to GOST R 50763 - 95.
8. Indicators of nutritional composition and energy value. Provides data on the nutritional and energy value of a dish or product (g per 100g, kcal), using reference tables "Chemical composition of food products" approved by the Ministry of Health of the Russian Federation, which are important for organizing nutrition for certain groups of consumers (dietary, therapeutic and prophylactic, baby food, etc. etc.)
When developing the TTK for new flour, confectionery and bakery products, indicate the name of the raw material, the mass fraction of dry substances in it, the consumption of raw materials for semi-finished products and for 100 pcs. finished products (in kind, in dry substances), the total amount of raw materials for semi-finished products, the output of finished products, humidity.
The cooking technology describes the sequence of the technological process: dough preparation, molding and baking of semi-finished products, finishing.
The quality requirements for organoleptic indicators provide the characteristics of the semi-finished product and the finished product; the norms of regulated physical and chemical indicators are given for baked and finishing semi-finished products in percentage:
moisture content;
mass fraction of total sugar (sucrose) calculated on dry matter;
mass fraction of fat in terms of dry matter, etc.
The remaining sections of the TTK for flour, confectionery and bakery products are similar to the above.
Each TTK receives a serial number and is stored in the company's file cabinet. The responsible developer signs the TTK. The head of the enterprise (or his deputy) approves the TTK for new or specialties (products) (Appendix G, Z).
The calculation procedure is shown in the table "Chemical composition of food products". Using the reference data, it is possible to calculate the chemical composition of the raw material set (starting products), taking into account the individual components by net weight (edible part). Then the content of the desired substance in the dish (product) is determined, taking into account the value of the preservation of the substance and the mass of the set (semi-finished product) at heat.
During cooking, the weight and moisture content of the finished product changes in comparison with the original one. These two indicators are, as a rule, inversely related to each other, although their wearing is influenced by other, often difficult to take into account, external reasons. Therefore, the calculation should take into account changes in dry matter content.
The degree of such changes in dry matter (loss) during processing C with percentage is calculated by the formula:
where M g is the mass of the finished product (dish, product), g
M and - the mass of the original product
To calculate the physical and chemical indicators and nutritional value of dishes, culinary products, you need to know: recipe of the dish (product) by net weight (edible part); the chemical composition of the food raw materials used for the preparation of the product, taking into account the absorbed fat for frying, added table salt, absorbed by the products or water that is not separated in the recipe; heat treatment methods; exit of the finished dish (product); the value of the safety of nutrients with the used methods of heat treatment of semi-finished products.
After finding out all the necessary data, the calculation is made for each food substance as follows.
First, the content of the desired substance in the raw material set is summed up, based on the bookmark rate and its content in the raw material. The result is the value K and - the content of the food component in grams or milligrams per 100 g of the edible part of the raw material set. The value of the safety of the food component From to find red-handed data or formula (2), the safety of mass Cm - according to tabular data and using a similar formula (3).
, (3)
(4)
С В - the safety of the substance during heat treatment,%
С М - safety of the product mass during heat treatment,%
Nutritional value is determined by the content of proteins, fats and carbohydrates in grams per 100 g of product.
The energy value of the product (dish) A in kilocalories is determined by the formula (5)
A = (B + Y) * 4 + F * 9, (5)
where: B- proteins
U- carbohydrates
4- caloric coefficient for proteins and carbohydrates
9- caloric factor for fat
Calculation of nutritional and energy value is shown in table 1.
Table 1- Calculation of the nutritional and energy value of the “Stuffed hams” dish.
| Name of raw materials, products, p / f |
Bookmark rate for 1 portion, g |
Chemical composition, g |
|||||||||
| Dry matter |
Carbohydrates |
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| Chicken legs |
|||||||||||
| Dutch cheese |
|||||||||||
| Peanut kernel |
|||||||||||
| Vegetable oil |
|||||||||||
| Parsley (greens) |
|||||||||||
| Storability when baked% |
|||||||||||
| Spicy tomato sauce |
|||||||||||
To calculate the chemical composition of the dish, a set of products is written out by net weight (g), and then the chemical composition of the products (%), using reference tables. Data from reference tables on the content of basic substances (dry substances, proteins, fats, carbohydrates), given in grams per 100 g of product (%), are entered into columns 4. 6, 8, 10 of the table. 1. The conversion is carried out for the mass of the product indicated in the recipe. The look-up tables indicate the water content. The dry matter content of 100 g of the product is defined as the difference "100 - water content". So. for chicken leg 100 - 61.9 = 38.1. The data obtained is entered into columns 5, 7, 9, 11.
100g-18.2% x = 300 * 18.2% / 100% = 54.6g
Similarly, if necessary, the content of fat, carbohydrates and other components is calculated. Then, the safety of the mass and nutrients for products subjected to heat treatment is determined: chicken legs - when frying by analogy in the reference data "Loss of nutrients in the main types of thermal cooking" or by the difference 100 - losses, if losses are known (according to the Collection of recipes or analogue of the recipe). Data on safety are entered in the table and, using formula (4), the content of substances in the semi-finished product is calculated. The calculated data are entered in the corresponding columns of the table.
The energy value of a product (dish) A in kilocalories is determined by:
A = (B + Y) * 4 + F * 9 = (60.325 + 3.46) * 4 + 75.08 * 9 = 930.86 kcal
Evaluation of the quality of culinary products by physical and chemical indicators includes the determination of dry matter or moisture, mass fraction of fat, sugar, sodium chloride, indicators of raw material investment, total (titratable) acidity, alkalinity, freshness. When controlling the quality of products in sanitary-technological food laboratories, methods of researching standardized indicators according to GOSTs are used, depending on the range of semi-finished products, dishes, products.
Losses in the manufacture and portioning of hot dishes and sauces are 10 and 15%, respectively. Hence the minimum permissible dry matter content in second courses X tt in grams will be equal to:
X min = 0.9 (C 0 +2), (6)
where: С 0 - the amount of dry matter in the dish, calculated according to the recipe and
tables of the chemical composition of food products, g;
2 - the amount of table salt added to the dish weighing 200 g, g;
X min = 0.9 (140.81 + 2) = 128.53
Fat loss varies depending on the methods used to determine it. So, when determining fat by the extraction-weight method, in calculating the minimum permissible content according to the recipe, losses (% of the total content of pure fat in grams introduced into the dish) are taken into account: In snacks 5, in soups 10, in hot dishes from vegetables, fish, meat , poultry for fried and stewed 15, for boiled and baked 10, in garnishes 15.
Microbiological data are specified in the Microbiological Product Guidelines.
Conclusion
Poultry and rabbit dishes are nutritious and easily absorbed by the body. The content of complete proteins in poultry meat is slightly higher than in beef. Poultry fats have a low melting point due to their higher unsaturated fatty acid content. The specific taste and smell inherent in poultry dishes are due to the relatively high content of extractives (1.5 ... 2.5%). Poultry meat contains significant amounts of minerals (especially calcium and phosphorus), as well as vitamins (A, group B)
In contrast to poultry meat, game meat contains more proteins and extractives, but less fat. It is less tender, is characterized by a darker color, has a specific taste and aroma. Light bitterness and resinous odor are especially appreciated.
Lean poultry and rabbit dishes are widely used in baby and medical nutrition.
Garnishes from cereals and potatoes enrich poultry, game and rabbit dishes with carbohydrates, and vegetable dishes - with vitamins and minerals.
By the type of heat treatment, dishes from chickens, poultry, game and rabbit are classified into boiled, stewed, fried, stewed and baked.
The choice of heat treatment method depends on the type of bird, its age, body condition and other factors. So, chickens, turkeys are boiled, fried and stewed; geese and ducks - fried and stewed more often. Old poultry meat is boiled or stewed. Game is usually fried.
The features of the anatomical structure and size of poultry carcasses allow them to be cooked whole, therefore they are usually portioned after boiling and frying, and only when preparing some dishes, the poultry is chopped before heat treatment.
After heat treatment, the organoleptic characteristics of poultry and game meat also change. It becomes more tender, juicy, acquires a specific taste and aroma. The juiciness of finished products depends on the method of heat treatment. Breading of products reduces the loss of water, soluble substances and thereby improves organoleptic characteristics (juiciness, tenderness) and increases the nutritional value of finished products.
In the formation of the taste and aroma of poultry meat in the process of heat treatment, extractives, products of the reaction of melanoidin formation, decomposition products of fats, etc.
Terms and Definitions
1. Banquet dish: A dish with an original design, prepared for ceremonial receptions
2. Dish: A food product or a combination of foods and semi-finished products, brought to culinary readiness, portioned and decorated
3. Cooking: Thermal cooking of food in an aqueous or steam atmosphere
4. Whipping: Mechanical cooking, which consists in intensively mixing one or more products in order to obtain a loose, fluffy or foamy mass
5. Garnish: Part of a dish served with the main component in order to increase nutritional value, variety
6. Frying: Thermal cooking of food in order to bring it to culinary readiness at a temperature that ensures the formation of a specific crust on their surface.
7. Custom-made dish (Ndp. Portioned dish): A dish that requires individual preparation and registration after receiving an order from a consumer of taste and appearance
8. Baking: Thermal cooking of food in the chamber of heating devices in order to bring them to culinary readiness and crust formation
9. Intensive cooling of culinary products: Rapid cooling of culinary products to low positive temperatures, produced in special refrigeration equipment, in order to maintain quality and increase its shelf life
10. The quality of culinary products: The properties of culinary products that determine its suitability for further processing and / or consumption, safety for consumer health, stability of composition and consumer properties
11. Batter: A liquid dough into which pieces of product are dipped before deep-frying.
12. Knelnaya mass: Chopped, mashed and whipped pulp of meat, poultry or fish with the addition of other products according to the recipe for readiness
13. Cutlet mass: Chopped pulp of meat, poultry or fish with the addition of bread
14. Culinary readiness; readiness: A set of specified physicochemical, structural and mechanical, organoleptic indicators of the quality of a dish and culinary product, which determine their suitability for eating
15. Culinary processing of food products: Exposure to food products in order to give them properties that make them suitable for further processing and / or consumption
16. Culinary semi-finished product; semifinished : A food product or combination of products that has gone through one or more stages of cooking without being cooked for food
17. Culinary semi-finished product of a high degree of readiness: A culinary semi-finished product from which, as a result of the minimum necessary technological operations, a dish or culinary product is obtained
18. Culinary products: A set of dishes, culinary products and culinary semi-finished products
19. Culinary product: A food product or combination of products, brought to a culinary level.
20. Lieson: A mixture of raw eggs, salt, milk or water in which the semi-finished product is moistened before breading
21. Marinating: Chemical culinary treatment, which consists in keeping products in solutions of food organic acids in order to give the finished products a specific taste, aroma and consistency
22. Menu (Nr. Price list): A list of dishes, culinary, flour confectionery and bakery products, purchased goods offered to the consumer in a public catering enterprise, indicating, as a rule, weight and price
23. Mechanical culinary processing (Ndp. Primary processing, cold processing): Culinary processing of food products by mechanical methods for the manufacture of dishes, culinary products and semi-finished products
24. Slicing: Mechanical culinary processing, which consists in dividing food into pieces of a certain size and shape using a cutting tool or mechanism
25. Public catering: A set of enterprises of various organizational and legal forms and citizens-entrepreneurs engaged in the production, sale and organization of consumption of culinary products
26. Roasting: Short-term frying of products without bringing them to culinary readiness in order to give the finished products the desired organoleptic properties
27. Wastes during culinary processing (Nrk. Waste during primary processing): Food and technical residues formed in the process of mechanical culinary processing
28. Cooling of culinary products: Culinary processing, which consists in lowering the temperature of culinary products in order to bring them to culinary readiness, storage or further use
29. Chilled dish (culinary product): A dish (culinary product) subjected to intensive cooling
30. Breading: Mechanical culinary processing, which consists in applying breading to the surface of a semi-finished product
31. Sauteing: Frying certain types of products with fat at 120 ° C in order to extract aromatic and coloring substances
32. Baking vegetables: Frying coarsely chopped vegetables on a frying top without fat
33. Portion: Mass or volume of a dish intended for a single intake by one consumer
34. Losses during culinary processing: Reducing the mass of food products during the production of culinary products
35. Adding: Cooking food in a little liquid or in its own juice
36. Reheating dishes (culinary products): Thermal culinary treatment of frozen or chilled dishes (culinary products) by heating to a temperature of 80-90 ° C in the center of the product
37. Recipe (culinary products) (Nrk. Layout): A standardized list of raw materials, products and semi-finished products for the production of a set amount of culinary products
38. Loosening: Mechanical culinary processing of products, which consists in partial destruction of the structure of the connective tissue to accelerate the cooking process
39. Sauce (Ndp. Gravy, gravy): A component of a dish having a different consistency, used in the process of preparing a dish or served to it to improve the taste and aroma
40. Thermal culinary treatment: The culinary treatment of food products, which consists in heating them in order to bring them to a predetermined degree of culinary readiness
41. Temperature control of food: Maintaining the set temperature of food at serving or during delivery to the place of consumption
42. Stewing: Adding spices and seasonings or sauce
43. Minced meat: Chopped or mashed mass of products that have undergone mechanical or heat treatment
44. Stuffing: Mechanical culinary processing, which consists in filling specially prepared products with minced meat
45. Signature dish: A dish prepared on the basis of a new recipe and technology or a new type of raw material and reflects the specifics of the given enterprise
46. Chemical culinary treatment: The culinary treatment of food products by chemical methods for the manufacture of culinary semi-finished products
47. Shredding: Cutting vegetables into small, narrow pieces or thin, narrow strips
48. Filling: Mechanical culinary treatment, consisting in the introduction of vegetables or other products provided for in the recipe, into special cuts in pieces of meat, poultry, game or fish.
List of sources used
GOST R 50647-94 "Public catering. Terms and definitions"
GOST R 50764-95 "Catering services. General requirements"
GOST R 53105-2008 “Catering services. Technological documents for public catering products. General requirements for design, construction and content ".
SanPiN 2.4.5.2409-08
1. "A million menus of the best Russian culinary specialists" Ilinykh N.V. 2008 - 217s
2. Magazine "Gastronome School" No. 16. 2006
Edited by M. A. Nikolaeva, 2001 - 480s
3. Microbiological standards for products produced
catering organizations
4. Nikolaeva L.I., Frolova G.F., Grashchenkov D.V. On the development of technological documentation for culinary products: Textbook / ed. S.N. Pimenova, V.V. Konteeva 2nd ed. - Yekaterinburg: publishing house of the Ural State Economic University, 2002-185s
5. The most delicious poultry dishes / aut.-comp. N.E. Krestyanova –M .: AST Vladimir: VKT, 2008-62
6. Collection of recipes for dishes and culinary products for catering, Moscow ed. Khlebprodinform 1996
7. Directory "Chemical composition of food"
8. Directory "Loss of nutrients, with the main types of thermal cooking."
9. Technology of cooking ". N. I. Kovalev, M. N. Kutkina Edited by M. A. Nikolaeva, 2001 - 480s
10. Magazine "Gastronome School" No. 16. 2006. Edited by M. A. Nikolaeva, 2001 - 480s
11. Requirements for the quality of semi-finished products, ready-made meals and products. M., "Economics", 1969 - 87s
GOST R 50647-94 "Public catering. Terms and definitions"
Cooking technology ". N. I. Kovalev, M. N. Kutkina Edited by M. A. Nikolaeva, 2001 - 480s (p. 23).
Cooking technology ". N. I. Kovalev, M. N. Kutkina Edited by M. A. Nikolaeva, 2001 - 480s (p. 31)
Nikolaeva L.I., Frolova G.F., Grashchenkov D.V. On the development of technological documentation for culinary products: Textbook / ed. S.N. Pimenova, V.V. Konteeva 2nd ed. - Yekaterinburg: publishing house of the Ural State Economic University, 2002-185s (p. 5).
Organization and preparation of complex cold dishes from fish, meat and agricultural (poultry) poultry
Cold and heat treatment of cold food products included in the recipe.
Cold and heat treatment of cold meals and snacks included in the recipe is basically the same as for hot dishes.
Heat-treated meat products are cooled and stored at a temperature of 2-6 °, cut before serving.
Poultry for preparing cold dishes is treated in the same way as for hot ones: frozen poultry is thawed, dried and scorched with a gas burner, after which the neck with the head and legs (above the ankle joint) are chopped off. The goiter and entrails are removed from the scorched bird, washed, and, giving the carcass a convenient appearance for further processing, using a cook's needle and thread or tucking the legs and wings "into the pocket", they are fried and then cooled. Small poultry is pre-fried until a fried crust is formed and brought to readiness in an oven. Large poultry (turkey, goose) are salted, sprinkled with fat and fried in an oven, periodically pouring over it with the juice released during frying. An old poultry with tough meat is placed in a deep bowl, poured with the fat in which it was fried, a little water is added, covered with a lid and stewed until the poultry meat is tender.
The readiness of poultry meat is determined using a cook's needle or fork: if the needle enters easily into the soft part of the leg and a clear juice is released, then the poultry meat is ready; if the juice is reddish, the poultry is not ready yet.
Preparing cold meat dishes
Any meat dish, including poultry, which is served cold, should be well cooled after cooking. This makes it possible to cut the meat correctly and beautifully. If the meat is cut without cooling it enough, then the slices are uneven, with breaks; hardening, they change shape, color and taste, which is explained by too fast drying.
The cold meat chunks should be thinner than the hot chunks.
Chopped fried and boiled meat (roast in Roman style, rolls, galantines, various pates), brisket and various types of brawn should be cut into thicker slices.
Before cutting, the casing must be removed from the sausages. Raw smoked sausages, which cannot be peeled off, should be thoroughly washed in hot water, dried with a clean napkin and cut into thin slices. Prepare wild boar and hunting sausages in the same way as raw smoked sausages. Cut into slices about 5 cm long. The meat should be cut with a long, fairly wide and thin knife. You should try to cut cold meat as wide as possible, therefore, the longer the piece of meat, the more obliquely you need to hold the knife. However, the knife should not be tilted so that the cuts coincide with the natural direction of the fibers. When cutting pâté, dip the knife in hot water.
The meat should be chopped, placed on a platter and garnished shortly before serving. Prematurely cooked meats lose their flavor, appearance and nutritional value to a large extent, especially at room temperature.
The most appropriate storage temperature for snacks should be considered +2 to + 4 ° С, but not more than 10-15 hours, depending on the type of snack. For example, minced and fried meat, jelly snacks, salads spoil faster than sausages and smoked meats, etc.
Snacks should not be stored for a long time, especially at high temperatures (above + 4 ° C), as this will develop germs that cause spoilage. These snacks, often without visible external changes, can cause serious food poisoning.
Seasonings. Cold meat dishes are served with mayonnaise and sauces based on mayonnaise (Tatar, mustard, ravigot), sauces cooked with sour cream (horseradish sauce, mustard sauce), as well as sauces based on fruits and their processed products (cumberland , lingonberry with horseradish).
Stacking, garnishing and dispensing cold meats
Cold meat is served on long porcelain or metal dishes, or on glass trays.
Each type of meat should be served on a separate platter, arranged in one or more rows, depending on the size of the dish and slices.
You can serve 2-3 types of meat on one dish, but observing the appropriate combination of meat colors. The chunks of each row should rest on one another, covering half or one third of the previous chunk. Large chunks of certain types of meat, such as boiled ham, can also be stacked in a separate roll.
Poultry, as a cold appetizer, is released boiled and fried, with or without garnish, aspic, with mayonnaise and in the form of complex products.
Poultry is cut into two pieces (fillet and a piece of leg), and game - half a carcass or also two pieces.
Garnish with cucumbers, fresh and pickled tomatoes, green salad. In addition, pickled fruits and berries can be served with the game. The garnish is placed on one side of the dish without covering the main product; the sauce is served separately in a gravy boat.
After complete cooling, cut the fried poultry in the same way as the hot one. The finished bird should first be cut lengthwise into 2 parts, then each part, in turn, should be cut into several pieces, depending on the size of the bird. Hazel grouses and partridges must be cut into 2 or 4 pieces. Cut chunks only from the breast of large birds; chunks with bones, as a snack, should not be served.
Most cold poultry dishes are filled with jelly, which is prepared in advance. Pour the poultry without bones on baking sheets and in molds.
Chicken and turkey are poured boiled in light jelly, and duck is stewed in dark jelly.
Poultry fillets are served with mayonnaise. Fillets cut into slices are placed on a potato salad seasoned with mayonnaise, poured with mayonnaise on top and garnished with bouquets of vegetables and finely chopped jelly.
Cold meats, laid on a platter, garnish so that their overall appearance makes a pleasant impression. Use food products for decoration.
During holidays, cold dishes and snacks are beautifully decorated, using the main products that make up the product to decorate them, but choosing the most suitable in shape and color, cutting and stacking them beautifully.
Products for their design are selected from those included in the recipe and are combined in shape and color. Additionally, greens are used. Lay them so that they do not cover the sides of the dishes.
When serving, garnish with sprigs of parsley, lettuce or other greens, beautifully chopped fresh cucumbers and gherkins, etc.
The most suitable for this purpose are branches of parsley, green salad, colored vegetables - cucumbers, tomatoes, green peas, carrots, fruits - grapes, oranges, lemons, plums and pears made from compote or pickled.
Hard eggs, cut into circles, slices or chopped, are often used when decorating dishes. Decorations should not be highlighted, they should complete the decoration of the dish, complement it, but not obscure the content. Therefore, decorate should be moderate, in no case overloading the dishes.
After decorating, remove crumbs and fat residues from the edges of the dish.
Keep dishes with snacks in the refrigerator or in a cold room at a temperature of +2 to + 4 ° C, covering them with a slightly moistened napkin or gauze. The best way to keep cold meat dishes from drying out is to fill them entirely, not excluding decorations, with a thin layer of jelly.
The transparent layer of jelly gives the dish a very beautiful look at the same time. Jelly can be colored with caramel or tomato. It should be poured in two or three steps, with a spoon, in a thin layer, cooling each time.
Jelly frozen on a shallow plate, sliced or squeezed out with a syringe (syringe) can be used for decoration.
To serve cold dishes and snacks, special porcelain, crystal, glass, cupronickel dishes are used: round and oval dishes, salad bowls, vases, herring dishes, rosettes, bowls (for lemon, caviar, herbs), snack plates, etc.
When a group of consumers (at one table) order several identical dishes at the same time, they are usually served in multi-portion dishes (in two-, three-, five-portion dishes or salad bowls).
On vacation, cold food should have a temperature of 10-12 ° C.
When preparing, storing and selling cold dishes, especially products introduced into dishes without heat treatment, more careful observance of sanitary requirements is necessary:
the number of manual operations should be reduced (use mechanized devices for cutting, dosing, laying out);
mechanical processing, if possible, should precede heat (for example, peel and cut vegetables before cooking);
you can not combine warm and cold products, which leads to a deterioration in taste and rapid spoilage;
it is necessary to fill dishes (sour cream, mayonnaise, vegetable oil) just before the vacation;
it is necessary to strictly observe the storage times of semi-finished products and the established modes of heat treatment.
For cold appetizers, mainly tenderloin, thin or thick edges, loin, pork, lamb, veal hams and young plump poultry are used. Lamb fat has a high melting point and is therefore rarely used in cold meals. Boiled and fried meat is cooled and stored at 2 - 6 ° C, cleaned and cut before serving. All cold meat dishes are served with horseradish sauce or mayonnaise and a vegetable side dish.
Ham with garnish. The peeled ham leg is cut into 2-3 thin wide slices per serving, fresh cucumbers, fresh tomatoes and green salad cut into slices are placed on the side. Served separately horseradish sauce with vinegar, mayonnaise or mayonnaise with gherkins.
Any cold fried or boiled meat is also served. Diced meat jelly can be added to the garnish.
Assorted meat. Typically, this dish contains 4-5 types of different meat products (roast beef, veal, ham, game fillets, etc.). It is served in the same way as ham with a side dish.
Fried poultry. Small chickens, hazel grouses or partridges are served whole or cut in half near the keel bone along the carcass, and the legs are separated from the large bird and part of the fillet is cut into wide thin slices. The legs are cut into several pieces, placed on a dish, thinly sliced fillets are placed fan-shaped on the legs, and garnishes (cucumbers, gherkins, fruits, salad and meat jelly) are placed around them in bouquets. Served separately mayonnaise sauce with gherkins.
Veal and tongue aspic. Prepare in the same way as jellied fish, but use meat jelly (a transparent broth drawn with a meat pull with the addition of gelatin). Pieces of meat are cut so that the jelly layer around the circumference is at least 3-5 mm, placed on a dish, and garnishes are laid around in bouquets: red cabbage salad, green salad, boiled green peas and fresh cucumbers and tomatoes cut into slices. In winter, non-female cucumbers, gherkins or pickles are served. Separately - horseradish sauce with vinegar.
Jellied pig. The young pig is scalded, hair removed, dried, rubbed with flour and singed (especially at the nose, eyes, ears and between the legs). Then the abdomen and breast are cut open and the entrails are removed. The cleaned piglet is washed in cold water, laid on its back and cut along the interscapular part of the spine and the pelvic bone with a large knife at half their height. After that, the pig in a fish kettle is poured with cold water for 6-8 hours, changing it after 2 hours and washing the pig each time beforehand.
Before cooking, the skin of the prepared pig is rubbed with lemon (or diluted citric acid), laid with its back on a napkin and the horse meat is tied at the front and hind legs, placed in a fish kettle, poured with cold water and set to cook. As soon as the water boils, the heating is reduced and the piglet is boiled for 1-2 hours at a water temperature of 90-95 ° C. When a needle is punctured by a needle to the bone of the spine, a colorless transparent juice should appear in the finished piglet.
The cooked piglet is cooled in a decoction (but in order to preserve the white skin, it is better to put it in salted cold boiled water with food ice), then cut it in half lengthwise and across the spine into portions. The seasoned potato salad is placed in a heap on a large oval dish. Then chopped pieces are placed on the salad, so that it looks like a whole pig. Each piece is decorated with slices of eggs, pieces of vegetables, herbs. After that, the piglet is poured completely or in the form of a mesh with transparent jelly and cooled. Bouquets of vegetable garnish and diced jelly are beautifully laid on the sides. Horseradish with sour cream is served separately.
Piglet can be poured in individual portions or served uncooked in the same way as ham with a side dish.
Chickens and game with mayonnaise. The chicken or game fillet, removed from the bones and peeled, is simmered and cooled. Boiled carrots, potatoes, pickles and boiled green peas, cut into small cubes (5-6 mm), are seasoned with mayonnaise and placed on a dish. A bird fillet is laid out on top, covered with mayonnaise from an envelope with a scalloped cutout, decorated with brightly colored vegetables, and the rest of the vegetable garnish is laid around with bouquets.
Game cheese (fromage). Poultry (hazel grouses, partridges, wood grouses, black grouses, pheasants) are fried or boiled, cooled, meat is removed from the bones, finely chopped, passed 2-3 times through a meat grinder with a frequent grill, strongly softened or slightly melted butter is added, grated cheese, beat well with a mixer. Salt, red pepper, Madeira, nutmeg are added to the mass, mix well.
A "shirt" is made in the form of meat jelly, on which brightly colored products are laid out in the form of a pattern and fixed with semi-frozen jelly, then the form is filled with a pastry bag with cheese so that it does not reach the edges of the "shirt" by 4-5 mm ... The surface is poured with semi-solidified jelly and cooled.
Before serving, the mold is immersed in hot water, held for 3-7 s, quickly removed, turned upside down, but at an angle of 45 °, shaken and put cheese (fromage) on a dish. Pieces of jelly, cut or cut into beautiful shapes, and sprigs of parsley are laid around the cheese. Separately, mayonnaise sauce is poured in a gravy boat.
Stuffed chicken (galantine). Prepared, but not dressed, chicken is placed on the breast, the skin and flesh are cut along the spine, and the skin with the flesh is carefully cut off in one layer. The pulp is carefully removed from the skin, frame and legs. Fillets are cleaned of tendons and films, beaten off and placed in the middle of the removed skin. A dumpling mass is prepared from chicken and veal or lean pork meat, seasoned with salt, pepper and, if desired, grated nutmeg. Then add scalded and peeled whole pistachios, cut into small cubes (5 - 6 mm) bacon and boiled tongue.
The chicken skin and fillets are transferred to a wet napkin. Minced meat is placed on the skin and fillets in length, it is completely wrapped with leather in the form of a roll or carcass, roll or carcass is rolled up tightly in a napkin, the ends of the napkin are tied with twine. Then the chicken is dipped into a broth chilled to 60-70 ° C (cooked from bones, films and tendons of chicken and veal) and boiled for 60-90 minutes at a low boil. , clean the napkin with the blunt side of a knife from protein clots, put the chicken on the napkin again, wrap it tightly, tie the ends, cool and put under a light press.If the chicken is served whole (to order), it is cut and folded in the form of a carcass, decorated with vegetables, herbs , pour over transparent jelly and serve.
Before serving, the chicken is cut in portions across into pieces 0.5 cm thick and laid out on an oval dish, side by side or separately in a large salad bowl, a vegetable garnish is placed in bouquets. Served separately mayonnaise sauce with gherkins.
Sturgeon, stellate sturgeon are cooked in links, beluga - in large pieces 40-60 cm long, 10-12 cm wide, sterlet - most often in portions. Partial fish are cooked in portions, with the exception of pike perch and pike, intended for stuffing whole, or pike perch, trout, smelt, used entirely for aspic dishes.
Fish served with mayonnaise or for salads masked with mayonnaise is sometimes allowed. The fish, drenched in marinade, is lightly fried, not tinted too much. Fillet of peeled herring is soaked and stored in tea broth or milk.
Lightly salted fish (salmon, salmon, chum salmon, etc.) for | they are washed and plastered along the spine, the rib bones are removed, the skin is trimmed and, starting from the tail, portions are cut, holding the knife at an angle of 30-45 °. Portions are placed on snack plates and garnished with lemon wedges and herbs.
With multi-portion serving, lightly salted fish is placed on an oval dish or herring, the portions are given a beautiful shape (rolled up with a rose or laid with a ladder). Lemon slices are placed at the ends of the dish (for stability, the skin is folded near the slices), and sprigs of greenery are laid on the sides.
In balych products, the skin is trimmed, the cartilage is removed and the flesh is cut from the skin in thin wide pieces, holding the knife at an angle of 30-45 °. To prevent the flesh remaining uncut from getting aired, it is covered with leather or wrapped in parchment. Balych products are released in the same way as lightly salted fish, garnished with lemon and herbs.
Hot smoked fish (stellate sturgeon, sturgeon, sea bass, cod, omul, etc.) are cleaned of skin and bones, and sturgeon - from cartilage and portioned. Sturgeon are cut | on a portion of the set mass, holding the knife at a right angle. |
Portions are placed on snack plates or in multi-portion dishes (oval dish, herring), garnish- | with lettuce leaves, fresh cucumbers and tomatoes, you can also serve a complex side dish of boiled vegetables, green peas, potatoes with mayonnaise sauce.
The fish is served separately with horseradish sauce with vinegar or mayonnaise sauce
For the assortment, several, but not less than three types of fish gastronomy are used: salmon, salmon, cold and hot smoked fish, also include cold boiled fish, caviar (chum, pressed, granular), canned crabs, sprats, sprat. Nicely cut pieces of various types of fish gastronomy are laid on an oval dish or | herring, alternating in color. The assortment often includes caviar, which can be arranged in baskets or puff pastry wool-vanes.
The crabs are placed in tartlets and covered with a jelly net with mayonnaise or jelly.
The sprats, peeled and freed from the bones, are rolled up into a ring and placed on circles of a boiled egg.
The assortment is garnished with fresh or pickled cucumbers, tomatoes, jelly figurines (flurons), lemon wedges and decorated with sprigs of herbs and salad. Separately, mayonnaise or horseradish sauce with vinegar is served in a gravy boat.
Canned fish is a very nutritious product. In catering establishments, they are used as a cold snack, as well as for preparing snacks, sandwiches and cold dishes. Canned snacks - fish in oil, fish in tomato, cod liver, pates.
Sprats and sardines in oil are served on snack plates or herring boxes, garnished with lemon and herbs. The carcasses are laid in a ladder or fan so that all the tails are facing one side, and the backs of the carcasses cover the abdomen of the neighboring ones, pour the oil in which they were cooked on top.
The fish in tomato or its own juice is taken out of the jars and released in portions of the set mass together with sauce or juice in salad bowls or on snack plates, sprinkled with chopped green onions or chopped herbs on top
The cod liver in oil is taken out of the jars, crushed, combined with chopped boiled eggs, finely chopped onions, seasoned with oil, in which the liver was located. The cooked liver is released in salad bowls, sprinkled with green onions on top.
Sprat, anchovy and herring of spicy salting are cleaned, removing the head and entrails, washed, carefully placed on a snack plate or herring with backs to one side and garnished with slices or slices of a boiled egg with finely chopped onions.
You can release canned food with onions, chopped into rings. On vacation, pour mustard dressing.
Caviar. Granular or chum caviar is placed in a heap on the rosette of caviar, and finely crushed ice is placed in the caviar, decorated with butter. Crushed caviar is kneaded on a board, cut into a rhombus, triangle, square and placed on a small dessert plate, decorated with parsley sprigs on the sides. Chopped green onions, a slice of lemon, a slice of butter are served separately.
Assortment of cold poultry dishes
· Chicken Basturma.
· Chicken and cherry pate.
· Moscow style poultry salad.
· Black Chicken Salad.
· Garnet bracelet.
· Duck pate in dough.
· Chicken breast roll.
· Smoked chicken breasts in sweet and sour sauce.
· Caesar lavash rolls with chicken.
· Liver snack.
· Chicken roll.
· Poultry nut pate.
· Foie gras ptifour.
· Chicken soufflé with vegetables.
· Chicken galantine with green salad.
Technology for preparing cold poultry snacks
"Chicken basturma".
Chicken fillet - 2 pieces
Salt (preferably large sea salt) - 100 g
Sugar - 1 tablespoon
Spices to taste
Preparation:
Sprinkle chicken fillet on all sides with salt mixed with 1 tbsp. l. Sahara. Put in the refrigerator for a day. Sometimes reach out and flip to the other side.
Dry the chicken fillet and grate with your favorite spices. Wrap in cheesecloth and hang in a draft in the shade. In about 5-7 days the basturma will be ready. When serving, cut and garnish with herbs.
After removing the seeds, pour over the cherries with cognac, marinate for 30 minutes.
Cut the chicken, remove the skin, separate the flesh from the bones. Cut the fillet into wide strips, 1-2 cm thick, pass the rest of the pulp and offal through a meat grinder. Mix the minced pork and chicken, add finely chopped onion, egg yolk, cognac, in which the cherry was pickled, salt and pepper. Cut the zucchini into thin slices. Grease the bottom and walls of the mold with oil, line with slices of zucchini so that the ends hang over the edge of the mold. Put a third of the minced meat in the form, put the olives on it, then some of the chicken slices, then some of the cherries. Replace with 1/3 of the minced meat, chicken slices and cherries, and cover with the remaining minced meat. Place a bay leaf and a sprig of thyme on top. Cover the mixture with the free ends of the zucchini. Steam the mass for 1 hour. Chill the pate and put out of the mold. When serving, cut the pate into slices.
"Moscow style poultry salad"
Cut the flesh of the bird into small slices. Cut the ham into cubes, leaving the slices for decoration. Cut the crab meat into pieces. Cut the eggs into quarters. Combine all products with mayonnaise and salt. Put the salad in a salad bowl and decorate with herbs and slices of ham.
"Black Chicken Salad"
Cook the chicken fillet, then chill in the broth. Remove the fillets from the broth, dry and cut into small cubes. Rinse the prunes, cover with hot water, leave for 30 minutes. Drain the water, finely chop the prunes. Rinse the orange, peel and peel white fibers, then carefully cut out wedges from the membranes. Cut each orange slice into 3 parts. Finely chop the crab sticks. Chop the nuts. Lay the food in a salad bowl in the following order: chicken fillet, part of the nuts, prunes, orange, crab sticks. Pour mayonnaise on the salad. Decorate with a slice of orange, slices of crab sticks, leftover nuts and herbs.
"Garnet bracelet"
Cut the chicken pulp, potatoes, beets and carrots into cubes. Steam the prunes and chop finely. Mix mayonnaise with onion. Place a cylindrical shape in the center of a dish lined with green lettuce leaves. Layer potatoes, carrots, chicken, beets, almond flakes and prunes around the mold, brushing each layer with mayonnaise. Grease the top layer with the remaining mayonnaise and sprinkle with pomegranate seeds. Remove the mold from the center before serving.
"Duck paste in dough"
Pass the duck pulp through a meat grinder, add the onions and carrots, fried in oil, and pass through the meat grinder again. Beat the mass, salt and pepper. Peel sweet peppers from seeds, chop into strips. Knead the dough from flour, margarine, sugar, sour cream and one egg. Roll out two strips of 0.5 cm thick. On one strip, place half of the pate, then chopped pepper, on top - the remaining pate. Close with a second strip, pinch the edges.
Grease the surface of the product with a slightly beaten egg, prick with a fork in several places, decorate with dough figurines, bake at 220 ° C until golden brown, cool. When serving, cut the pate in the dough into portions and place on a dish. Garnish with pickled vegetables.
Chicken Breast Roll
Separate the bones from the breasts; Boil bones and cartilage for 30-40 minutes in water to obtain broth; Strain the broth and cool. Separate the bones from the breasts; Boil bones and cartilage for 30-40 minutes in water to obtain broth; Strain the broth and cool. 3. Add salt, garlic, pepper, cold broth and stir until all free moisture is absorbed and the minced meat thickens; Cover the container with minced meat with a lid or cling film and marinate in the refrigerator for 4-6 hours. 4. Divide the minced meat into 2 parts; combine spice mixtures with each other and also divide into 2 parts; Cut the collagen film into 2 rectangles, 40x50cm each; Spread the film on the table, moisten it slightly with water using a clean sponge; Pour the first half of the spices evenly onto the foil, stepping back 5 cm from the edges. Put half of the minced meat on top of the spices. 6. Smooth it out with a knife or a spatula (thickness of the minced meat layer is 1.5-2 cm) .. Close the edges of the minced meat on 2 sides with foil .. On the other hand, roll the minced meat tightly into a roll. Do the same with the second roll. Place the rolls in the forming mesh. Place the rolls on the oven rack and - IMPORTANT !!! - heat them up with the oven slowly, within 1.5-2 hours to 180 degrees; As soon as the top is beautifully browned, the roll is ready .. Take out the rolls, cool and put in the refrigerator until they cool completely for 8-10 hours; From my composition of ingredients, 2 rolls are obtained: with a diameter of 8 cm and a length of 30 cm.
"Smoked chicken breasts in sweet and sour sauce."
Lightly beat the fillet, chop. cubes, mix with soy sauce, leave for 30 minutes. Then into a beaten egg and starch, stir. Fry onion strips with garlic, paprika, cubes such as pineapple-2min. Mix starch with water, pineapple juice, pineapple pieces, sugar, ketchup, soy sauce, wine vinegar, bring everything to a boil.
"Caesar" lavash rolls with chicken.
Preheat the oven to 190 ° C. Put the chicken breast into a dish or bowl and pour olive oil on both sides. Then sprinkle the chicken with pepper, oregano, and salt. Then place the breast on a baking sheet or in a shallow saucepan and bake in the oven until tender (about 30 minutes), let cool for about 10 minutes and cut the chicken into slices. We put it aside. In a large bowl, combine chopped lettuce, chopped olives, slices of pepperonia and grated Parmesan cheese. Add about 3 tablespoons of Caesar sauce to the salad mixture and mix. We spread the salad in the middle of the tortilla. Then add the chicken slices and the remaining Caesar sauce on top. Fold the right and left sides of the flatbread and fold the flatbread like a burrito. Then cut in half and serve. It is the same with pita bread, but cut the resulting roll into several parts.
Liver Snack.
Fry the ham in olive oil with finely chopped shallots and garlic, put on a plate. Then fry the liver in the same pan. Pour in brandy. We flam. Put the fried ham with onions in the liver, season with spices, salt, mix and pour cream. Cook over medium heat for five minutes, slightly kneading the liver with a wooden spatula, but do not turn it into puree. Let's add the pistachios. Line the bottom and sides of the baking tray (preferably with a non-stick coating) with bacon. We spread the mass from the pan, condense. Bend the ends of the bacon inward. Put the rosemary and thyme greens on top.
Cover with foil and put in the oven (200 degrees).
After 40 minutes, remove the foil and keep in the oven until all the liquid has evaporated (about 15 minutes). We take out the tray and cool. We put it in the refrigerator for 5-6 hours. Put the chilled roll, turning it over, on a dish. Consume thinly on a slice of brown bread.
"Chicken roll"
Cut the chicken in such a way that the meat is carefully separated from the bones. Beat the fillet, season with salt, pepper and sprinkle with grated cheese. Cut the tomatoes into thin slices and place on the cheese. Then sprinkle the tomatoes with chopped garlic and parsley. The last layer will be pre-soaked and swollen prunes. To do this, 1 hour before the start of the roll preparation, dried fruits should be placed in warm boiled water. Roll the fillets into a roll and gently pull with a nylon rope. Place the roll on a greased baking sheet, pour over with vegetable oil and cook in the oven at 200 ° C for 15-20 minutes. When serving, cut the roll into portions.
"Nut poultry pate".
Cut the bird into large pieces. We remove fat, if any.
Cut the head of garlic across. We clean the onion and stick a clove into it.
At the bottom of a large saucepan are an onion, a handful of black peppercorns and the bottom half of a head of garlic. Set aside the scattered halves of the cloves for now.
Put pieces of the poultry carcass on top. Fill with wine and set over medium heat. We are waiting for the wine to boil and cook for about 15 minutes. Add boiling water in such a way that the liquid completely covers the contents of the pan. Salt. Cover loosely, reduce heat to low and cook for about an hour. Fifteen minutes before the end, add the bay leaf and rosemary. Boil water in a separate saucepan and pour almonds into it. Blanch for a few minutes, then put in a colander and pour over with cold water. The skin should come off the kernel, it is now very easy to peel it. We clean. Put the peeled almonds in a blender, add the remaining garlic, salt, freshly ground black pepper there. Grind very carefully. You can add a little broth if necessary. We take the bird out of the broth. Cool and free from bones. We transfer the meat to a deep frying pan or stewpan. Put the almond-garlic paste on top. Mix very gently, diluting with strained broth. You should get the consistency of fresh homemade cottage cheese. Warm up over a very moderate heat. Sprinkle with thyme leaves. We mix. We transfer the resulting pate into a ceramic mold and put it in a cool place. After a few hours, you can serve it on the table.
"Ptifour from foie gras".
We clean the duck liver (foie gras) from films and ducts, cut into 1 cm thick plates. Marinate the foie gras with a mixture of cognac, Galliano liqueur and spices. We wipe the pickled foie gras through a sieve, put in portioned silicone molds and cook in a combi steamer. Cool the ptifour, glaze with Galliano liqueur and chopped pecans. Garnish foie gras petit fours with honey-brown biscuit and glazed berries.
"Chicken soufflé with vegetables."
Peel the chicken fillet, mince, separate the whites from the yolks, beat the whites into a thick foam with the addition of salt. Put prepared minced chicken fillet, onions, cream, white pepper, cornstarch, salt or chicken soup powder in a blender. Beat until smooth. Put the minced chicken in a deep bowl, add diced boiled carrots, green boiled beans, poached asparagus (in fact, any vegetables you have or like). Mix gently with whipped egg whites. Cover the baking dish with cling film, lay out the resulting mass, decorate with circles of boiled eggs. Put the dish in a water bath (baking sheet with water) and bake for about an hour at a temperature of 170C degrees. Serve cut into portions.
Chicken Galantine with Green Salad.
To prepare galantine, you need to mince the chicken fillet, add butter, milk, cream, garlic, bread, parsley, salt, pepper. Skip the resulting minced chicken again, then punch in a blender until smooth, add pistachios, put on plastic wrap and wrap. Boil galantine for 10 minutes, then chop. Place the galantine on a plate. Mix lettuce leaves, season with juice, add orange segments, put on a plate next to galantine. Galantine sauce is served separately.
"Chicken Ryaba roll."
Pass the fillet through a meat grinder, add the bun soaked in milk and squeezed out, mix. Enter eggs one by one, raisins, pineapple cut into large pieces, salt and pepper. Form the prepared minced meat into a roll, place on a greased baking sheet and pour over with melted butter. Bake at 170 C until golden brown. When serving, cut into slices and place the roll on a platter, decorate with herbs, lemon slices and raspberries.
