Technology for preparing complex specialty poultry dishes. Technology for preparing hot poultry dishes

The bird is being seasoned.

For second courses, chickens, chicks, turkeys, and, less often, geese and ducks are cooked; for cold dishes, game can be used. Sauce is prepared from the broth obtained by cooking chickens, chickens, and turkeys. The cooking time depends on the type of poultry, age and ranges from 20 minutes to 1.5 hours. Losses during poultry cooking are 25%.

Poultry and game are fried whole carcasses and portioned pieces. They are fried in the main way, in the oven and less often in deep fat.

Technology and rules for preparing complex hot dishes from agricultural (poultry) poultry

Temperature, sanitary conditions and cooking rules for different types of complex poultry dishes. Indicators of readiness and quality requirements for complex hot dishes from agricultural (poultry) poultry. Technique for cutting hot poultry into portions. Suitable side dishes, dressings, sauces for individual poultry dishes. Portioning, serving and design options for complex hot dishes from farm (poultry) poultry.

“Technology for preparing dishes from poultry and game birds”

Poultry or game with steam sauce . Boil the chicken and prepare a white steam sauce separately in a strong broth. When serving, a portion of hot chicken is placed in a deep dish or on a plate, and next to the bird is a side dish seasoned with oil: crumbly rice porridge cooked in broth (poached rice), boiled mushrooms, cut into diamond shapes. Pour white sauce or white sauce with egg yolk over the chicken. Garnish with lettuce leaves or a sprig of parsley.

Norm of products (No. 698), g: chicken - 208, sauce (No. 844) - 75, side dish (No. 747, 748) - 150, salt, herbs, fresh porcini mushrooms - 43, butter - 2. Yield - 350.

Poultry stewed in red sauce with tarragon . The fried chicken is cut into portions, placed in a saucepan, smoked brisket, prepared mushrooms cut into slices, olives, sliced ​​and fried onions and potatoes are added, poured with red sauce with tarragon and simmered for 10-15 minutes until cooked. Serve in the same bowl. When leaving, put halved tomatoes on top, sprinkle with finely chopped garlic and parsley.

Product norm (No. 710), g: chicken - 216, smoked brisket - 13, table margarine - 12, potatoes - 133, onions - 31, fresh porcini mushrooms -3 6, olives - 15, sauce (No. 835) - 125, fresh tomatoes - 47, garlic - 1. Output - 390.

Stuffed chicken . The prepared minced meat is placed on the skin, removed from the meat of young chickens and laid out on damp parchment, a napkin or gauze, leveled, wrapped in the shape of a roll or shaped into a carcass, the ends of the parchment or napkin are tied and placed in a bowl. Boil the chicken in a small amount of broth in a sealed container over low heat. Cooking time - 35-40 minutes per 1 kg of minced meat. A portion of chicken (two or three pieces) is placed on a dish, garnished with steamed rice, beans, peas or one of the complex side dishes and topped with white sauce with egg yolk. After poaching, the stuffed chicken can be poured with oil and fried in the oven, and when served, poured with juice or red sauce with Madera. For a side dish you can give one of the complex side dishes.

For minced meat, the chicken flesh is cut into pieces, passed through a meat grinder, the crumb of wheat bread soaked in milk or cream is added, and passed again through a meat grinder with a fine grid or through a grinding machine. Add softened butter, raw egg, milk, salt, pepper, nutmeg to the crushed mass and mix.

Norm of products per serving, g: chicken meat - 85, wheat bread - 10, milk or cream - 25, butter - 10, eggs - 1/4 pcs.; sauce - 75, side dish - 150, salt, pepper, nutmeg. The output is 225.

Chicken stew. Chicken carcasses are cut into pieces (two or three per serving), sprinkled with salt, fried on all sides in a saucepan with fat, poured with brown broth, tomato puree is added and simmered in a sealed container for 40-60 minutes (depending on age birds). Sliced ​​or sliced. Potatoes are fried in cubes, and carrots, turnips, parsley and onions, also cut into slices, are lightly fried in oil.

After stewing, the pieces of poultry are transferred to another saucepan, the broth is added to the flour sauté, as for red sauce, and boiled for several minutes.

Place fried vegetables, a bouquet of spices, potatoes in a saucepan with pieces of chicken and pour the strained sauce over everything, cover the dish with a lid, bring to a boil on the stove, then put it in the oven for 25-30 minutes. When the stew is ready, remove the broth with spices and store on the steam table until serving. When preparing this dish in bulk, it is better to simmer the pieces of poultry and the side dish with spices separately in the sauce.

This stew can be prepared differently: fry the poultry carcasses and simmer until done with brown broth. Cut the finished carcasses into portions and place in a saucepan. Add tomato puree, sauteed flour to the broth obtained from poaching and prepare the sauce. Do the rest in the same way as described above.

You can also cook goose or duck stew. When serving in a deep dish or on a plate, place a portion of stewed poultry, top it with a side dish along with the sauce and sprinkle with herbs.

Food norm per serving, g: chicken - 145, potatoes - 145, turnips - 20, carrots - 20, parsley - 10, onions - 25, tomato puree - 15, poultry fat - 12, table margarine - 10, flour - 3, sauce - 125, a bunch of herbs with spices and finely chopped greens. Output - 350.

Goose, duck with apples. The apples are peeled, cut into two or four parts and the seed capsule is removed. Place the cut apples on a greased baking sheet or in a saucepan, sprinkle with sugar and bake in the oven. When serving, place the fried bird on a dish or baking sheet, garnish with baked apples and pour over meat juice and butter and garnish with a branch of herbs.

Norm of products (No. 713), g: goose - 261, or duck - 246, table margarine - 5, butter, butter - 7, apples - 250, sugar - 5, salt. Exit-
257.

Poultry quenelles - the mass is formed into balls, which are boiled and served with clear soups or baked. The dumpling mass can be used to stuff fillet cutlets.

Poultry soufflé- spread the mass into prepared forms and bake or divide 20-25 g into pieces and steam or simmer in a saucepan for 10-12 minutes. Served with boiled green peas, cauliflower, potatoes in milk, vegetable puree, and steamed rice. When leaving, pour oil over it.

Weight loss during cooking and poaching amount to 18-28% depending on the type of raw materials and semi-finished products.

-Dishes of stewed poultry, game and rabbit

Old poultry is stewed; the finished dishes have a special taste and juiciness. Before stewing, poultry, game and rabbit are cut into pieces and fried (or whole carcasses are fried and then chopped).

Stew of poultry, game, rabbit or offal- carcasses are cut into pieces of 40-50 g or offal (stomachs and hearts - 50%, necks and wings - 50%), fried, poured with broth or water (20-30% by weight of the products), sautéed tomato puree is added and stewed in for 30-40 minutes. The red main sauce is prepared using the broth left over from the stew. They pour over fried vegetables (potatoes, carrots, turnips, parsley and onions), stewed pieces of meat and simmer for another 15-20 minutes. The stew is served together with sauce and side dish.

Chakhokhbili- Georgian national dish - chicken pieces are fried, separately sautéed onions, cut into rings, are added, chopped tomatoes and separately sautéed dry flour are added, broth (water), vinegar is added and simmered; 10-15 minutes before readiness, add spices and herbs (quinoa, basil, black pepper, crushed garlic). Serve in portioned pans, sprinkled with herbs.

Chicken or turkey satsivi (poultry in nut sauce)- Georgian national dish - the prepared bird carcass is boiled until half cooked, fried in an oven and chopped into portioned pieces (fillet and leg). Portioned pieces of poultry are poured with hot satsivi sauce. Serve cold. To make the sauce, finely chopped onions are sautéed in oil, flour is added and diluted with broth. The nuts are crushed, crushed garlic, salt, saffron, pepper, cinnamon, and cloves are added. The mass is diluted with broth and added to boiling broth with onions. Then they wipe everything, add boiled vinegar, utskho-sunelli and cook for five minutes. Egg yolks grind in a small amount of sauce cooled to 50 0 C, then gradually introduce them into the hot sauce.

Poultry or rabbit stewed in sauce- prepared poultry or rabbit carcasses are fried, chopped, poured with sauce and simmered for 15-20 minutes. When on vacation, garnish (boiled or steamed rice, boiled potatoes, mashed potatoes, fried potatoes) and top with red main sauce, red sauce with wine, and onion sauce.

Chicken stewed with carrots and turnips- the chicken carcass is cut into portions (losses are about 1%), breaded in flour and fried in margarine, chopped and sautéed vegetables are added, water and spices are added and simmered until half cooked. Then pour in the sauce and bring to readiness. Stewed chicken is served with vegetables and sauce. The dish can be prepared in portioned pots.

Extinguishing losses make up 25-31%.

Dishes from fried and baked poultry, game and rabbit

Frying duration chickens, partridges, hazel grouse - 20-30 minutes, black grouse - 40-45 minutes, chickens and ducks - 40-60 minutes, geese and turkeys - 1-1.5 hours.

Rabbits are chopped into 4-6 servings, small game (woodcock, quail, snipe, great snipe, hazel grouse and partridge) is served whole carcasses.

In case of mass production, the portioned poultry is stored in the refrigerator, before serving, poured over the juices and placed in an oven for heating at a temperature of 160-180 0 C for 5-7 minutes.

Chickens, fried chickens. Whole poultry carcasses are rubbed with salt from the surface and inside. Seasoned carcasses of hens or chickens are placed back down on a heated baking sheet with fat and fried until a golden brown crust forms on the surface. In this case, the carcass is turned from the back to one side, then to the other and onto the breast. The carcasses are fried in an oven at a temperature not exceeding 200 °C. While frying in the cabinet, they are periodically turned over and watered with the released fat and juice. Before frying, chickens and lean chickens are brushed with sour cream to create a more golden brown crust. Readiness is determined by piercing the thick part of the flesh with a chef's needle; clear juice flows out of the finished bird. Old chickens are boiled before frying or simmered until soft after frying.

Fried poultry carcasses are cut lengthwise into two parts, then each half is divided into fillet and leg and chopped into the same number of pieces. The fillet is chopped in a transverse direction, and the legs are chopped obliquely. Use two pieces per serving (fillet and leg). If you are cutting a large roast bird into portions, you can cut out the back bone. Chickens are released whole carcasses or cut in half lengthwise in the middle of the breast bone, sometimes cut into 3-5 parts. Chopped pieces of poultry are placed in a saucepan, meat juice is added and heated for 5-7 minutes.

When leaving, place fried potatoes on a portioned dish or plate, next to it is a portion of fried poultry, pour over meat sauce and butter. Additionally, as a side dish you can serve green salad, red or red salad in a salad bowl, vase or pie plate. white cabbage, pickled berries and fruits, soaked apples.

Chicken 216, or chicken 213, or broiler chicken 196, sour cream 3, table margarine 5, butter 7, side dish 150. Yield 257.

Goose, duck, fried turkey. Seasoned goose, duck or turkey carcasses are rubbed with salt, placed back down on a baking sheet, the surface of the turkeys is poured with melted butter, and the geese and ducks are moistened with hot water and fried in the oven. Every 10-15 minutes, water the bird with the released fat and juice. When a golden brown crust forms on the surface of the breast, the carcass is turned upside down and fried until cooked; towards the end of frying, the temperature in the oven is lowered. Old geese are boiled until half cooked before frying.

The finished bird is cut into portions, placed in a bowl and stored in the refrigerator. Before serving, place the chopped poultry on a baking sheet or in a saucepan, pour in a little meat juice and heat in the oven for 5-7 minutes at a temperature of 160-180 °C.

When leaving, place fried potatoes on a portioned dish or plate, next to them are pieces of goose, duck or turkey, pour over meat juice. It is recommended to serve goose or duck with stewed cabbage or baked apples.

Preparing baked apples. Antonov apples are washed, peeled and seeded, cut into slices, placed on a greased baking sheet, sprinkled with sugar and baked in the oven.

Fried game. Seasoned game carcasses (hazel grouse, partridge, black grouse, wood grouse) are rubbed with salt and fried in the same way as chickens. The finished game is cut into portions depending on the size of the carcass: black grouse and pheasants - into 4-5 parts, wood grouse - into 6-8, hazel grouse and partridges - in half lengthwise, and small game is used whole.

Small game (woodcock, great snipe, snipe, quail) before frying is wrapped in a thin layer of bacon and tied with twine. They are fried not in frying pans, but in saucepans, so that the oil does not overheat. After a crispy crust has formed, close the saucepan with a lid and cook the game until cooked.

When on vacation, put French fries or fried potatoes on a portioned dish or plate, next to them is a portioned piece of game or a whole carcass, sprinkle with butter or add meat juice. Separately, you can serve a salad of red or white cabbage, pickled fruits or berries.

Game fried in sour cream sauce. The game is fried and cut into portions, placed in the container in which it was fried, poured with sour cream sauce, covered with a lid and heated for 5-7 minutes.

When leaving, put game on a portioned dish, pour over sour cream sauce, side dish - fried potatoes or french fries, serve separately, sprinkle with chopped parsley.

Tobacco chickens. The breast of the processed chicken is cut lengthwise, spread out, giving a flat shape; If you use half, then cut it in half lengthwise. Then sprinkle with salt, grease with sour cream, and you can first rub with garlic. The prepared chicken is placed in a frying pan heated with oil and fried on both sides under pressure.

When leaving, put the chicken on a portioned dish or plate, and place a side dish around it: tomatoes, green onions, cut into pieces 3-4 cm long, or onions, cut into rings, a slice of lemon. Garnish with lettuce leaves or parsley, serve separately with tkemali sauce or crushed garlic diluted with broth or wine vinegar.

Chickens 414, butter 18, sour cream 5, tkemali sauce 50 or garlic 26, boiled water 30. Yield 250/50.

Goose, duck stuffed - The prepared bird is stuffed with small or medium potatoes, prunes or apples and fried in the oven for 45-60 minutes. When leaving, the stuffed bird is portioned, placed on a dish along with the minced meat and sprinkled with juice or butter.

Fried goose liver- the liver is poached and fried in goose lard with garlic and onions. Before serving, the liver is removed from the fat and decorated with parsley or cilantro.

Chicken casserole with ham - Chicken meat and ham are passed through a meat grinder, bechamel sauce (milk sauce without butter) is added, placed in a portioned frying pan, sprinkled with grated cheese on top and baked for 30 minutes at a temperature of 180-190 0 C. The dish is served with mashed potatoes and tomato sauce.

Bird fries - chickens, chicks or turkeys are boiled, chopped into portions, breaded, dipped in lezone, breaded in white breading, deep-fried until a crust forms and cooked in the oven. When serving, pour over butter and garnish with fried potatoes. Tomato sauce with wine is served separately. The dish is decorated with lettuce or parsley.

Losses during frying and baking range from 8% (deep-frying portioned pieces) to 40% (frying geese carcasses).

Possible types of defects in complex hot dishes from agricultural (poultry) poultry and ways to eliminate them.

Rules and conditions for storing prepared complex hot dishes from agricultural (poultry) poultry.

Table Conditions and periods of storage of poultry, game and rabbit dishes

Risks in the field of safety of the processes of preparation and storage of finished complex hot culinary products. Methods for monitoring food safety, processes of preparation and storage of finished complex hot products.

The main purpose of cold dishes and snacks - spicy dressings, smoked, salted, pickled products, all kinds of salads - is to stimulate the appearance of appetite in the person who has started the meal.

A cold table (or snack bar) includes dishes varied in the composition of products (raw and various types of processing) and methods of preparation (cold and heat treatment), which have one thing in common: they are served only cold. In addition, a cold table completely excludes soups, including cold ones.

Cold table dishes are divided into two large sections: ready-made products (smoked, salted, pickled), which have undergone specific forms of processing and served in their natural form, not mixed with other products, and cold dishes, i.e. dishes prepared as a result of the usual cold or heat processing (boiling, stewing) and complex long-term processing (roasting, cooking, smoking), sometimes combined, but specially cooled.

The most famous cold dishes and snacks include salads, meat dishes, pates, and sandwiches.

Mandatory components of a cold table are bread, separately or as part of sandwiches, sauces and seasonings, spices. Since a cold table is characterized by the presence of spicy, savory dishes, special attention should be paid to sauces and seasonings. The main purpose of using seasonings is to improve the taste of a dish and even, if possible, increase its nutritional value. Some spices and seasonings, in addition, also significantly vitaminize dishes: for example, dill, parsley, tomato and celery. Since the tastes and habits of people are largely different, you should try to select seasonings correctly, adding them in limited quantities and, if necessary, adjusting the taste of the dish with an additional portion of salt, spices and herbs already on the table.

In Russian national cuisine, the generally accepted cold table corresponds to a snack table, and cold dishes are called appetizers.

An appetizer is what one actually starts the meal with, where one begins to eat. This meaning was formed in the 18th century from the peasant custom of getting up early and quickly eating something already prepared, which does not require any preparation. The appetizer thus became a term for breakfast. Then the appetizer gradually began to move towards lunch and was completely combined with the lunch service, becoming a dish that preceded hot dishes and stimulated the appetite. Snacks in this meaning can be either cold or hot (for example, sandwiches, etc.), as part of lunch or as an independent dish.

Unlike the famous “buffet” table, which can only consist of cold dishes, the Russian snack table has not taken root as an independent one. The main dishes of Russian cuisine are still hot (which is clearly reflected in the famous proverb “Shchi and porridge are our food”). But on the festive table, experienced housewives always pay special attention to cold dishes and appetizers, since they are the ones who advantageously decorate any celebration.

However, you should not forget that the place where the cold appetizer is prepared must be strictly clean, since most operations are carried out manually. When serving snacks, special attention should be paid to the dishes, which should also be immaculately clean. These can be salad bowls, oval dishes, caviar bowls, vases, bowls, wine glasses, gravy boats, etc.

Serving temperature for ready-made cold dishes and snacks is 10–12 °C.

It should also be noted that cold dishes not only stimulate the appetite, but also supply our body with all the necessary nutrients - in addition to being high in calories, they contain many vitamins and mineral salts.

Meat for cold dishes is prepared in the same way as for hot dishes: boiled, stewed and fried. Cold meat dishes are served with cold sauces and salads. Ready-made gastronomic products are also used for cold meat appetizers.

Chicken sandwich

Chunks white bread grease with butter, put a lettuce leaf lightly greased with mayonnaise on one of them, a few slices of tomato on it, and a lightly fried piece of ham on top. Boiled chicken meat is cut into slices, smeared with mayonnaise, placed on a half-finished sandwich, covered with lettuce and a second slice of bread. Everything is chopped with a special stick, and the top is decorated with slices of radish, cucumber, tomato, and parsley stems.

Compound: chicken meat – 100 g;

white bread – 50 g;

lettuce leaves – 10 g;

mayonnaise – 40 g;

tomatoes – 300 g;

ham – 100 g;

butter – 80 g;

radishes – 200 g;

cucumbers – 100 g;

parsley and salt to taste.

Capital roll

Boiled chicken, duck, goose, boiled liver are passed through a meat grinder with a fine grid twice, beaten well, grated cheese, green peas, diced ham, chopped herbs, cream and beaten egg whites are added. Mix everything well, put it in cellophane, give the mass a roll shape and put it in the oven. Periodically lubricate the surface of the cellophane with oil. Bake the roll until golden brown.

Compound: chicken meat – 150 g;

duck meat – 100 g;

goose meat – 100 g;

cheese – 50 g;

cream – 25 g;

egg whites – 2 pcs.;

green peas – 50 g;

ham – 50 g;

beef liver – 25 g;

herbs and salt to taste.

Eggs stuffed with jelly

Hard-boiled eggs are peeled, cut in half lengthwise, the yolks are removed and rubbed through a sieve. The flesh of fried or boiled chicken is cut into small cubes, combined with pureed yolks, salted, peppered, and seasoned with mayonnaise. Fill the egg halves with this minced meat, pour semi-hardened meat jelly on top and cool. When serving, decorate with lettuce leaves.

Compound: eggs – 6 pcs.;

meat jelly – 90 g;

chicken meat – 90 g;

mayonnaise – 90 g;

green salad – 60 g;

pepper and salt to taste.

Chicken mousse

The processed chicken is washed, placed in a pan, filled with water, carrots and onions (50 g each) are added, salted after boiling and cooked over low heat until fully cooked. Remove the chicken from the broth, cool, remove the skin, separate the meat from the bones and pass through a meat grinder three times. Salt, pepper, add wine, jelly made from gelatin and broth, knead well, then carefully mix with whipped cream, put in a mold doused with cold water, and cool in the refrigerator. Before serving, lower the bottom of the pan into hot water for a few seconds, after which the meat is easily transferred to a plate, a small amount of Tatar sauce is poured on top, the rest of the sauce is served separately.

Making Tatar sauce. Mayonnaise is poured into a bowl, ground well with sugar, finely chopped pickles, parsley and green onions are added. Mix everything well.

Compound: chicken meat – 250 g;

cream – 250 g;

wine – dry (white) – 50 g;

gelatin – 10 g;

chicken broth – 100 g;

pepper and salt to taste.

For the sauce: mayonnaise – 250 g;

sugar – 10 g;

pickled cucumbers – 250 g;

green onion – 10 g;

parsley – 10 g.

Jelly chicken

The washed chicken is cut into 4 parts, placed in a saucepan, filled with water, finely chopped carrots, parsley, onions (50 g each) are added, salted after boiling and brought to readiness over low heat, periodically removing the foam. The finished chicken fillet is placed in molds, decorated with green peas, slices of hard-boiled eggs, herbs, poured with some of the prepared jelly and placed in the refrigerator. The rest of the jelly is heated, red table wine is poured into it, stirred, put in the refrigerator, allowed to harden, then cut into diamonds or circles and decorated with jelly chicken.

Compound: chicken meat – 350 g;

gelatin – 10 g;

red wine – 50 g;

broth – 50 g;

green peas – 40 g;

eggs – 2 pcs.;

herbs and salt to taste.

Poultry jelly

The bird, preferably a rooster, is processed, washed and chopped into portions weighing 75 - 100 g. Placed in a pan, filled with water at the rate of 1.5 liters per 1 kg and cooked with spices at a low boil, periodically removing the foam. In 25–30 minutes. Until the end of cooking, add fire-dried roots and onions. Gelatin pre-soaked in water is dissolved in the finished broth. Place the poultry meat separated from the bones into a portioned dish, add broth, add pieces of boiled egg, garnish with parsley and place in a cold place to harden.

Compound: chicken meat – 200 g;

gelatin – 5 g;

carrots – 15 g;

parsley root – 10 g;

onion – 25 g;

parsley – 3 g;

egg – 1 pc.;

salt and spices to taste.

Turkey jelly

Turkey meat (breast, legs) is washed, poured with cold water (the weight of water is twice the weight of meat) and cooked with peeled and quartered roots and onions, salt and pepper over low heat until the meat can be easily separated from the bones. The finished meat is removed, separated from the bones and placed in a container prepared for aspic. Decorate with slices of boiled eggs, pickled gogoshar, and parsley leaves. The broth is cooled and filtered, gelatin and beaten egg whites pre-soaked in cold water are added, mixed and placed on very low heat. When the whites float to the surface, remove the pan from the heat and strain the broth again. The crushed garlic is placed in a gauze bag and lowered into the broth for a few minutes. The almost cooled broth is poured into the meat laid out in a bowl and placed in a cold place to harden. Grated horseradish is served with the jelly.

Compound: turkey – 2 kg;

roots – 250 g;

onion – 200 g;

eggs – 3 pcs.;

egg whites – 2 pcs.;

gelatin – 50 g;

garlic – 50 g;

peppercorns – 10 pcs.;

marinated gogoshar – 1 pc.;

parsley – 10 g;

salt to taste.

Jelly with giblets

Wash the chicken giblets thoroughly, put them in a saucepan, add cold water and cook until half cooked, add chicken meat and cook until fully cooked. Next, prepare the jelly according to the previous recipe.

Compound: chicken heads, legs, wings, necks, stomachs - 1.8 kg;

chicken meat – 300 g;

gelatin – 15 g;

carrots – 50 g;

onion – 50 g;

pepper and salt to taste.

Jelly from offal and vegetables

Prepared and washed giblets, except for the liver, are poured with cold water (2 liters) and cooked until tender. The liver is placed 30 minutes before. before the end of cooking, and vegetables and spices 1 hour before. When the broth is ready, it is poured into a separate bowl. The giblets are chopped into small pieces, put back into the broth and boiled for 15–20 minutes. Then add soaked gelatin and garlic, cool slightly, pour into a bowl and place in a cold place to harden.

Compound: chicken offal – 2 kg;

gelatin – 15 g;

carrots – 40 g;

parsley – 50 g;

onion – 40 g;

garlic – 5 g;

pepper and salt to taste.

Chicken aspic

Clean the chicken legs, wash them well, put them in boiling water, cook for 2-3 minutes, then drain the water and rinse the legs with cold water. Pour in 1.5 liters of fresh cold water and set to cook. After boiling, remove the foam, add half of the peeled vegetables, salt, pepper, and bay leaf. Boil for 2 hours over low heat, then strain the broth. Chicken breasts with the remaining vegetables, salt and pepper are filled with water to the top level and cooked until the meat is softened, then removed and cut into thin strips. Beat the egg whites, add 0.2 liters of broth from chicken legs in a thin stream, stirring continuously. Continuing to stir, pour the mixture back into the chicken leg broth (this will become jelly). Then simmer for several minutes over low heat. Remove from heat and leave for 5-10 minutes. Strain the broth through a thin cloth soaked in cold water and squeezed into a clean porcelain or enamel bowl. After cooling, skim off the fat. The remaining vegetables are cut into small strips, placed in a deep plate, and chicken breasts are placed on them. Pour in liquid jelly, cool to room temperature, and then put in the refrigerator to allow the jelly to set.

Compound: chicken legs – 1 kg;

chicken breasts – 250 g;

carrots – 150 g;

roots – 150 g;

egg whites – 2 pcs.;

Bay leaf;

pepper and salt to taste.

Jellied giblets

The processed and washed giblets are placed in a saucepan, poured with cold water, onions, carrots, spices are added, put on high heat, allowed to boil, remove the foam, cover with a lid and cook over low heat so that the broth does not boil. When everything is cooked and the meat is easily separated from the bones, the giblets are removed from the broth, freed from the bones, cut into thin long pieces and cooled. The broth is filtered through a napkin and boiled.

Raw yolks are ground with mustard and, stirring, carefully diluted with hot broth, vinegar is added, salt is added, placed in a steam bath and, stirring continuously, the mixture is boiled until thick, without letting it boil. Then pour in the diluted gelatin and stir it into the hot sauce. The giblets are laid out on a round dish, poured over the cooled sauce and placed in the cold to completely harden. Before serving, place sliced ​​​​tomatoes and cucumbers along the edge of the dish, lightly sprinkling them with vinegar. Salt and pepper. Parsley is placed in bunches in several places along the edge of the dish.

Compound: poultry offal – 1 kg;

onion – 75 g;

carrots – 75 g;

tomatoes – 500 g;

cucumbers – 400 g;

gelatin – 5 g;

mustard – 5 g;

vinegar – 10 g;

egg yolks – 4 pcs.;

bay leaf, parsley, pepper and salt to taste.

Ham roll stuffed with chicken liver

Fry chopped onion in boiling oil. Finely chopped chicken liver is fried on it, sprinkled with salt, pepper, marjoram, thyme, flour, fried a little more and water is added. Cook while stirring until thickened, then remove from heat and cool. Strain twice through a colander or sauté. Beat with butter until foamy, add spices if desired. Lay out the layers of ham, place the pate on them in an even layer and roll it up so that the filling is visible on both sides.

Compound: chicken liver – 250 g;

ham – 300 g;

onion – 35 g;

flour – 20 g;

milk – 100 g;

butter – 70 g;

thyme, marjoram, pepper and salt to taste.

Szechuan chicken

The boiled chicken is cut into 4 parts (two fillets and two legs), the flesh is separated from the bones and cut into cubes. The back and rest of the chicken are chopped into small pieces. To prepare the sauce, green onions are chopped, then chopped with a knife, placed in a saucepan along with allspice, soy sauce and sesame oil are added, concentrate and sugar are added and stirred well.

The chopped part of the chicken is placed in the center of the plate, the pulp cut into cubes is placed on top and the sauce is poured over it.

Compound: chicken – 255 g.

For the sauce: green onion – 15 g;

allspice – 5 g;

soy sauce – 30 g;

sesame oil – 10 g;

flavoring additive (concentrate) – 5 g;

sugar – 5 g.

Scandinavian style salted chicken

Add salt and sugar to 1.5 liters of water, boil and cool. The chicken is gutted, washed, cut into portions, poured with brine and kept in it for 2 days. The meat is turned over from time to time. Then remove the carcass from the brine and boil it in a small amount of water. Mayonnaise is mixed with cream, fruit juice is added.

The plate is laid out with lettuce leaves, pieces of chicken are placed on them, sprinkled with grated pineapple, and poured over with sauce. Baked potatoes are served with the chicken.

Compound: chicken – 1200 g;

mayonnaise – 50 g;

cream – 100 g;

fruit juice – 20 g;

green salad – 20 g;

preferably grated pineapple – 50 g;

salt and sugar to taste.

Uzbek boiled chicken

The seared chicken carcass is cut along the breast, gutted, thoroughly washed and salted. Finely chopped onions are mixed well with black pepper, put in a saucepan, pour about 3 liters of water, bring to a boil, put the prepared chicken in it and cook over low heat (rooster for 1.5–2 hours, chicken for 1–1.5 hours , chicken – 30–40 min.) until done. The broth is seasoned with herbs and bay leaves. The boiled chicken is removed from the pan, cooled and served as cold snack.

Compound: chicken – 1 kg;

onion – 500 g;

parsley, dill and cilantro - 5 g each;

bay leaf, pepper and salt to taste.

Chicken stuffed steamed in Uzbek style

The cleaned chicken is washed with cold water, sprinkled with fine salt and black pepper. Cut the sour quince into small cubes, prepare minced meat from the lamb, mix everything. Stuff the chicken with this mixture, put it in manti-kaskan, and steam for 2.5 hours. The finished chicken is served along with salads and hard-boiled eggs as a cold appetizer.

Compound: chicken – 1 kg;

lamb – 300 g;

quince – 150 g;

pepper and salt to taste.

Armenian boiled chicken

The prepared chicken carcass is placed in a pan, poured with cold water so that the water just covers the carcass, parsley root and salt are added and, covering the pan with a lid, put on high heat. As soon as the water boils, skim off the foam and continue cooking over low heat. The finished chicken is removed from the broth, added salt if necessary, cut into pieces and placed on a large plate, giving the shape of a whole carcass. If boiled chicken needs to be stored for some time, then it is wrapped in wet wipe and put in a cold place.

Compound: chicken – 1250 g;

parsley root – 50 g;

salt to taste.

Chicken in mayonnaise

Boil water with roots, onions and spices. Gutted, singed and well-washed chicken is placed in the broth and boiled until tender. Cool in the broth. Gelatin is diluted in 1/2 cup of cold broth, placed in the middle of a burning stove between the burners so that the gelatin dissolves. Place mayonnaise in a bowl and grind with sugar. Cucumbers, boiled vegetables and eggs are cut into cubes, peas are added, salted, mixed with mayonnaise and laid out on a dish. Cut the chilled chicken into portions, carefully remove all the bones from it and place the chicken pieces on the salad. The remaining mayonnaise is mixed with dissolved gelatin, placed in cold water and whisked with a broom until foam forms. Pour it over chicken slices and decorate the top (for example, with tomato cubes and small pieces of finely chopped green salad).

Keep in the refrigerator until serving.

Compound: chicken – 1 pc.;

mayonnaise – 500 g;

onion – 50 g;

fresh cucumbers – 100 g;

potatoes – 100 g;

eggs – 3 pcs.;

green peas – 100 g;

carrots – 100 g;

green salad – 5 g;

sugar – 20 g;

gelatin – 5 g;

parsley, bay leaf, pepper and salt to taste.

Chicken galantine

After cutting a well-processed chicken carcass with a sharp knife along the back from the neck to the end of the body, remove the bones from it. Rub the meat and skin with salt, black pepper and sprinkle with cognac.

Prepare minced meat from veal and pork minced through a meat grinder. Salt and pepper the minced meat, add wine, nutmeg, truffles and chicken liver, cut into small cubes. To improve the taste and appearance of galantine, you can add boiled tongue, salted lard, cut into cubes to the minced meat.

Mix all the minced meat and place it on the skin of the chicken in the form of a thick sausage. Place the bacon and boiled tongue symmetrically in the minced meat, then tuck the skin and sew it up with thread to create a complete chicken carcass. Then it should be wrapped in a napkin or gauze, the ends of which should be tied so that the fabric fits tightly around the galantine. Place the carcass in a saucepan, pour in meat broth diluted with water. Cook for 1 hour. Then remove the pan from the heat and let the galantine cool in the broth, remove the galantine from the pan, unfold the napkin, squeeze it out and wrap the stuffed chicken in it again. Place the finished galantine under a light press.

After excess moisture comes out of the galantine, remove the threads and cut the galantine into slices 0.5 cm wide.

When serving, place the slices on a plate, glazing them with lanspeck.

Cooking meat lanspik. Take 40 g of gelatin per 1 kg of lanspik, soak it for 30 minutes. in water. As soon as the gelatin swells, add up to a kilogram of meat broth and put on fire, stirring. Heat until the gelatin is completely dissolved. After this, the lanspik should be strained through a napkin into another bowl.

If the lanspik turns out cloudy, then you should prepare a pull: beat the raw egg white in a bowl with a whisk, pour in 0.5 cups of chilled broth, add lemon juice, stir and pour into the hot broth.

Cool in the refrigerator, when serving, cut into portions and serve with horseradish sauce.

You can decorate and garnish with figuratively chopped lanspic, fresh and canned fruits.

In the same way, galantine is prepared from duck, goose, and turkey.

Compound: chicken – 1 pc.;

salt, pepper, nutmeg to taste;

veal – 200 g;

pork – 400 g;

truffles – 40 g;

noble wine – 40 g;

lard – 90 g;

beef tongue – 140 g;

lanspik, broth.

For lanspeak: meat broth, gelatin – 40 g;

For the guy:

Chicken or game cheese

Method I Boiled chicken meat (boneless) and cheese are crushed with a mixer into a homogeneous mass. Then change the nozzle and, having introduced the softened butter along with the cooled broth into the mass, beat it again until smooth, adding pepper and nutmeg powder. After whipping, pour the mixture into a bowl and cool.

II method. Remove the flesh from boiled or fried chicken. Turn it through a meat grinder 2-3 times. Combine with grated cheese and butter. Mix thoroughly, add Madeira, nutmeg, fume (concentrated meat broth), mix well again. Pour the cheese prepared in this way into molds or into molds and let it harden.

When serving, place the cheese on a dish and garnish with lanspic (see Chicken Galantine) and boiled vegetables.

Composition (for method I): chicken – 1 pc.;

butter – 200 g;

hard cheese – 150 g;

Madeira – 100 g;

nutmeg, salt, pepper to taste;

lanspik – 700 g;

fume, boiled vegetables.

For lanspeak: meat broth, gelatin – 40 g.

For the guy: egg white, broth, lemon juice.

Composition (for method II): chicken meat – 500 g;

butter – 60 g;

Dutch cheese – 100 g;

chicken broth – 60 g;

pepper, nutmeg powder and salt to taste.

Chicken Plaki (Romanian cuisine)

The processed chickens are cut into pieces, salted and fried on both sides in hot oil. In a separate pan, mix vegetable oil and water in equal parts, add sliced ​​onions, scalded and mashed tomatoes, finely chopped celery, pepper, and salt. Bring to a boil, place chicken in a pan, cook over low heat until cooked. Serve cold, sprinkled with parsley.

Compound: chickens – 1.2 kg;

onion – 750 g;

tomatoes – 300 g;

vegetable oil – 400 g;

parsley and celery – 20 g;

garlic – 20 g;

pepper and salt to taste.

Chilled fried goose liver

Wash the liver in cold water, soak in milk for about 1 hour, then remove and rinse with cold water, dry with a paper towel or a clean rag. Salt the lower part of the liver, boil goose fat (or pork fat) and fry the liver in it for a few minutes, turning over so that both sides are browned. Add a little water, add the whole onion, a few peppercorns, a little salt and garlic. Simmer covered in the oven or over low heat until the moisture has evaporated. Then remove the lid and fry the liver until browned. Place the liver on a plate. Pour a pinch of red pepper into the hot fat and strain onto the liver. Once cooled, place in the refrigerator until serving.

Compound: goose liver – 400 g;

milk – 500 g;

goose fat – 200 g;

onion – 70 g;

garlic – 5 g;

pepper and salt to taste.

Chicken cocktail

Finely chop the peeled celery (root), boil in lightly salted water until softened and strain. Mix celery with boiled meat chicken, skinned and boned and cut into thin strips, finely chopped tomato and pineapple, chopped lettuce. Add sour cream to the mayonnaise, sprinkle with pepper, sugar, add lemon juice and mix with the salad without destroying its components. Sprinkle with finely chopped boiled eggs, fill the cocktail glasses and cool in ice before serving.

Compound: chicken meat – 300 g;

tomato – 1 pc.;

eggs – 2 pcs.;

celery – 30 g;

canned pineapples – 100 g;

green salad – 100 g;

mayonnaise – 30 g;

sour cream – 100 g;

sugar – 10 g;

juice of one lemon;

pepper and salt to taste.

Chicken in brown sauce

The boiled chicken is prepared and plated as directed in the Szechuan Chicken recipe, then topped with soy sauce mixed with sesame oil and flavoring.

Compound: boiled chicken – 250 g;

soy sauce – 80 g;

sesame oil – 5 g;

flavoring additive – 5 g.

Chicken pate

Grind the meat twice. During the second grinding, add onion and garlic. Grate hard-boiled eggs and carrots on a fine grater and add them to the meat. Add all other ingredients, mix thoroughly until smooth. Wet the prepared pate pan with cold water and fill it tightly.

Compound: chicken meat – 500 g (boneless);

egg – 2 pcs.;

potato flour – 50 g;

green onion – 50 g;

garlic – 1 clove;

carrots – 1 pc.;

salt, pepper, soup powder, parsley to taste.

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Budgetary educational institution of the Omsk region

secondary vocational education

"Omsk College of Trade, Economics and Service"

Interdisciplinary course

“Technology for preparing complex cold culinary products”

Course work

Studying the range, technology of preparation and presentation of cold dishes and appetizers from poultry and game in restaurants in Omsk

Completed by: student gr. 282T

specialty: 260807 Technology

catering products

Zaderiy Alexander Andreevich

Head: teacher

Gritsenko Maria Andreevna

1. Introduction

2.1 Comparative table of the range of cold dishes and snacks in restaurants in Omsk

Conclusion appetizer bird dish

4.1 Processes occurring during heat treatment of poultry and game

6. Development of technical and technological maps

6.1 Technical and technological map No. 1

6.2 Technical and technological map No. 2

Conclusion

Applications

1. Introduction

Nutrition is one of the basic conditions for human existence. Quantity, quality, range of food products consumed, regularity of meals decisively influences human life in all its manifestations. Proper nutrition is the most important factor in health; it has a positive effect on a person’s performance and largely determines life expectancy.

Rational and nutritious nutrition in schools, universities and other educational institutions influences the formation of the health of the nation. High-quality nutrition in hospitals and other medical institutions contributes to the recovery of patients. Organizing food for the population outside of working hours, carried out both through the sale of ready-made meals at catering establishments and semi-finished products through supermarket chains, reduces the time spent on food preparation and helps ease women’s household work. Thus, we can say that public catering as an industry performs a number of functions that are inherent in other sectors of the economy.

Production is one of the main functions of catering and consists of preparing culinary products.

Preparing cold dishes and snacks is extremely important in human nutrition. They are rich in valuable nutrients, stimulate appetite, improve food digestibility, and have a certain calorie content.

Cold dishes are prepared from various vegetables, fruits, cheese, meat products, poultry, game, eggs and mushrooms.

The calorie content of cold dishes can vary widely, it depends on their composition and the norms of food input. The lowest calorie content (50-100 calories) are dishes made from green salads; meat and fish salads seasoned with sour cream and mayonnaise are higher in calories; The calorie content of one serving reaches 250-350 calories, depending on the rate of input of raw materials.

The nutritional value of cold dishes should be taken into account when planning a menu for a full daily diet or individual meals - breakfast, lunch, dinner.

The variety of assortment and nutritional value of cold dishes make it possible to use them as main courses for breakfast, dinner, or supplement the lunch menu. Cold dishes such as meat and fish can make up breakfast and dinner if they are supplemented with some baked goods and a drink.

Poultry and rabbit dishes are nutritious and easily digested 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 content of unsaturated fatty acids. Poultry dishes have a specific taste and smell, which is due to (1.5-2.5%). Poultry meat contains significant amounts of minerals (especially calcium and phosphorus), as well as vitamins (A, D, group B). That is why some types of poultry meat are considered dietary.

Game meat, unlike poultry meat, contains more proteins and extractives, but less fat. It is less tender, characterized by a darker color, and has a specific taste and aroma. The slight bitterness and resinous smell are especially appreciated.

Cold dishes have found wide application in our lives. They are included in breakfasts, dinners, and are served as snacks for lunch. Cold dishes offer a wide variety of taste and design; many chefs have achieved high artistic skill in giving them a beautiful shape, brightness and originality of design.

Purpose of the course work:

Expanding the range of cold dishes and snacks from poultry and game, through the creation of new types of competitive products.

Conduct a comparative analysis of the assortment of cold dishes and appetizers from poultry and game in restaurants in Omsk;

Highlight the basic rules for preparing cold dishes and snacks, taking into account the flow of technological processes;

Develop signature cold dishes and snacks to be introduced into the enterprise menu.

Prepare a package of technological documentation for cold dishes and snacks from poultry and game.

2. Compiling an assortment of cold dishes and snacks

2.1 Comparative table of the range of cold dishes and snacks in Omsk restaurants

Table No. 1

Name Culinary products	Restaurant	Restaurant "Barracuda"	Restaurant "House of Actor"	Restaurant "Helios"	Restaurant "Pelican"
Cold poultry and game dishes		"Snack from the Chef" "Meat platter" Appetizer "Nice"	Chicken galantine with pistachios Chicken roll	Chicken fillet with vegetables	Plate of Italian gastronomy Meat delicacies Duck twisted with garlic Duck jamon Chicken roll
	Caesar salad" Salad "Quail's nest" Salad "Olivier"	Salad "Calibria" Chef's Salad Caesar salad with chicken Chicken Salad "Hawaii" Salad from Olivier Chicken and pineapple salad			Caesar salad with chicken fillet Cobb salad Grilled turkey salad Waldorf salad Austrian salad
Salad cocktails

As a result of analyzing the menus of restaurants in Omsk and filling out a comparative table of assortments for a given group of cold dishes and snacks, the most popular and frequently occurring cold dishes were discovered, such as: “Chicken roll”; Caesar salad"; Salad "Olivier". If we consider these dishes to be traditionally the most popular, then this is not surprising. After all, “Olivier” and “Caesar” are names that are well-known to everyone; they are known to gourmets and ordinary people who do not have high demands on the variety of dishes.

The widest range of cold poultry and game dishes is presented in the Barracuda and Pelican restaurants. We can conclude that these restaurants are the most concerned about the image of the enterprise, satisfying every taste.

The studied catering establishments completely lack such types of culinary products as cocktail salads and pates. For a city with a million people, this is an omission. IN modern world The pate is very popular among consumers. This is due, first of all, to the distinctive taste and consumer qualities of the product. And a cocktail salad, for example, with its unique way of serving - laid in layers in a transparent wine glass or bowl, will decorate any table, not to mention the fact that it will increase the variety of cold dishes and snacks.

Statisticians claim, and not without reason, that one way or another, half of the population of our planet is familiar with Georgian cuisine. This is despite the fact that there are enough exotic, spicy cuisines in the world. In any case, in our area, when listing the five best and favorite cuisines, almost everyone will include Georgian. Suffice it to recall kharcho soup, tobacco chicken, chakhokhbili, shashlik, Adjika and Tkemali sauces. It is impossible to imagine modern cuisine without tasty, nutritious and aromatic dishes of Georgian cuisine! Thus, we should recommend such a traditional cold Georgian dish as Satsivi.

A little about the traditions of cooking Satsivi.

Translated from Georgian, the word “tsivi” means “cold”, and satsivi is a dish that is eaten chilled. Since ancient times, the classic recipe for satsivi in ​​Georgia was prepared not from chicken, but from turkey.

Historically, satsivi originally referred to only a thick, fatty sauce made from walnuts, which were selected specifically for the spicy seasoning. This is one of the main ingredients of the dish. Only selected nut kernels are used, fresh, oily, but without bitterness. The type of nuts is very important; they should be light in color so that there is no blackness in the middle of the kernel. Another trick is to squeeze the oil out of the nuts. They are pressed with your hands, already ground, you need to press well - and oil appears. It is collected in a cup, then, when everything is ready, it is dripped on top of the dish; this feature preserves a unique flavor and brings handicraft to the national Georgian dish. In a particular recipe, the remaining ingredients can be varied at the request of the cook.

The introduction of such dishes will add piquancy and chic to the menu, add a unique flavor of national cuisine, make the choice of dishes more attractive and, accordingly, increase restaurant traffic.

3. Characteristics and features of technological processing techniques for raw materials, products for preparing cold dishes and snacks from poultry and game

3.1 Processing of poultry and game, preparation of semi-finished products and use of food waste

Poultry is delivered to public catering establishments without feathers, chilled or frozen, semi-gutted or gutted. Depending on the fatness of the bird, it can be category 1 or 2.

The culinary use of poultry depends on its type, age, and fatness. Thus, strong, aromatic broths are obtained from adult, well-fed chickens and turkeys. Broiler broths are less tasty because they are poorer in extractive substances. Broths made from old poultry are cloudy and flavorless. Broths from geese and ducks have a specific smell, so they are used to prepare pickles, solyanka and sauerkraut cabbage soup.

Young chickens, chicks, broiler chickens, turkeys are recommended to be used for preparing fried, boiled and poached main courses, and for preparing salads.

Geese and ducks are used to prepare fried and stewed dishes.

The meat of chickens, chickens, and turkeys is widely used in baby and medical nutrition.

Rabbits are used in the same way as poultry (mostly chickens).

Processing poultry consists of defrosting (if frozen); scorching; removal of the head, neck, legs; gutting; washing; drying; semi-finished product preparation and waste treatment.

Defrosting. Poultry carcasses are defrosted 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 touch each other.

Searing. Before singeing, the carcasses are dried with a clean cloth and rubbed with flour to lift the hairs and fluff. Then they are singed using a gas burner or a special singe furnace.

Removal of head, neck, legs, wings. Heads are cut off between the second and third cervical vertebrae. Before removal, a vertical skin incision is made on the neck from the back, the skin is pulled back, the neck is released and then removed at the level of the shoulder joints, while the skin of the neck (1/3) is left on the carcass so that it covers the cut site. The legs are separated at the tarsal joint. Wings - up to the elbow joint (except for chickens).

Evisceration. For poultry arriving semi-gutted, internal fat, liver and gallbladder, esophagus, trachea, stomach, heart, kidneys, lungs, spleen, testes, ovaries. In gutted poultry, internal fat, lungs, and kidneys are removed. Sections 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. The fat gland is cut out on the top of the back near the tailbone.

The washing up. The bird is washed with cold running water at a temperature no higher than 15 C. When washing, dirt, blood clots, and remaining entrails are removed.

Drying. The washed poultry is dried. To do this, place it on baking sheets, racks with the cut side down to drain the water.

Game processing consists of the following operations: defrosting; plucking; scorching; removal of wings, neck, legs; gutting and washing.

Defrost game in the same way as poultry.

Plucking begins from the neck, while feathers are pulled out against the direction of their growth. The feathers and down of hazel grouse, woodcock and marsh game are very easy to remove.

Only large game (grouse, black grouse, wild ducks and geese) are singed. The game's wings and neck are completely removed, and its legs are cut off. Small game is skinned from the head and neck, and the eyes are removed; the head and beak are left.

Large game is gutted like a bird. In small game, an incision is made on the neck from the back, the crop, esophagus, and then the entrails are removed. Gutted game carcasses are washed well.

Rabbit processing.

The brands of rabbit carcasses are cut off, the neck, the last cervical vertebra, lungs, liver, kidneys (if they were not removed earlier) are removed, the ends of the legs are cut off, washed and used as a whole or cut into pieces. The carcass is cut into two or four parts. When cut into two parts - anterior and posterior - the dividing line runs along the last lumbar vertebra. When cut into four parts, the shoulders, legs, front and back parts are separated. The legs are separated along the protrusion of the pelvic bone, the shoulder blades are cut off, and the brisket is cut off. After this, the front part is cut off from the back to the 5th or 6th rib. The legs and shoulders are completely deboned.

Use of food waste

TO food waste birds include: heads, legs, necks, wings, scallops, heart, liver, stomachs. Some of them are characterized by high nutritional value. Thus, the stomach, heart, and liver contain 19-26% proteins. Proteins from internal organs are absorbed in almost the same way as proteins from meat. There are significantly more vitamins (A, PP, group B) in these products than in meat. The listed products can be used to prepare cold dishes.

After cutting the gallbladder, the liver is thoroughly washed. The heart is freed from the pericardial sac and blood clots and washed. The stomachs are cut to the middle, turned inside out, the contents are removed, the cuticle is peeled off, and washed. These by-products are recommended for use in meat salads, pates, and sandwiches.

4. Technological processes affecting the quality of finished products

4.1 Processes occurring during heat treatment of poultry and game

The purpose of thermal cooking of poultry meat, game birds and rabbits is to bring the product to a state of culinary readiness (temperature in the muscle mass of at least 850C). At the same time, the product’s resistance to microbiological spoilage increases, the meat acquires new taste and aromatic properties, a dense consistency and is usually better absorbed by the body.

Changes caused by heating are caused by changes in the components, which depend on the conditions of the process (temperature, time, presence of water, pH of the environment and other factors). In this regard, the properties of raw and finished products differ significantly.

During heat treatment, the most characteristic change in the proteins of all tissues is thermal denaturation. At the same time, the characteristic properties of proteins change - their solubility and hydration decrease. Proteins denatured by heating easily aggregate, coagulate and compact with the release of water and water-soluble solids (mass loss occurs). Under the influence of heating, complex physical and chemical processes occur in poultry meat, with changes in proteins, fats, extractives, and vitamins.

The choice of heat treatment method depends on the type of bird, its age, fatness and other factors. So, chickens and turkeys are boiled, fried, stewed; Geese and ducks are often fried or stewed. The meat of old poultry is boiled or stewed. Game is usually fried.

The decrease in the weight of poultry carcasses during cooking is mainly due to the squeezing out of water, and during frying - due to the rendering of fat. Weight loss associated with fat rendering is especially significant for fatty birds. So ducks and geese lose 25% of their weight when boiling, and 35% and 40%, respectively, when frying. In lean chickens, the difference in weight loss during frying and boiling is insignificant (28% and 31%, respectively).

The release of water-soluble substances (proteins, extractive and mineral substances, vitamins), rendering of fat leads to a decrease in the nutritional value of the finished product. When cooking proteins, 7% - 12% of their total content is lost, when frying - 4% - 8%. The amount of fat rendered during cooking is 30% - 35%, and during frying - 40% - 50%. The 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 due, on the one hand, to their destruction during heat treatment, and on the other, to the transition to the 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 rate of softening depends on the type of bird and its age. So young chickens are boiled for 50-60 minutes, old carcasses for 3-4 hours.

The formation of the taste and aroma of poultry meat during heat treatment involves extractive substances, reaction products of melanoid formation, as well as some volatile compounds formed as a result of changes in fats.

4.2 General rules for preparing cold dishes and snacks

When making cold dishes, the final stage is manual or mechanical processing of products - cutting, mixing, but not heat treatment, as is the case in the production of other types of dishes. As a result, ready-made cold dishes are more contaminated with microorganisms and are less stable during storage than dishes the last stage of preparation of which is heat treatment. Such dishes can cause intestinal diseases.

The possibility of food poisoning when eating cold dishes is further aggravated by the fact that even with very high contamination with microorganisms, they do not inspire any suspicion among consumers, since their organoleptic characteristics - appearance, smell, taste - do not always change. Therefore, when preparing cold dishes, cooks must be as careful as possible and strictly follow hygiene rules. If possible, it is necessary to reduce the time for manual processing of products and prevent the product from heating above 15°C.

Deterioration of the sanitary condition of cold dishes can include the following: peeling and cutting boiled vegetables and other products, as well as insufficiently thorough washing of fresh herbs - onions, lettuce, cucumbers, tomatoes, etc.

For the preparation of cold dishes, a separate room must be allocated, furthest from the hot shop and equipped with a refrigerator. It is unacceptable to install any heating devices in a cold workshop. Cooking of meat products must be done in a hot shop. All equipment must be kept perfectly clean - utensils, utensils, tools. To do this, they must be washed daily after work with hot water and soda, then scalded with boiling water and dried.

In the cold shop, just like in the procurement shop, there should be separate wooden boards for cutting meat, fish, herring and vegetables with the corresponding letter designations. For vegetables you should have three boards:

for boiled vegetables - potatoes, beets, carrots;

for pickled and pickled vegetables;

for fresh vegetables and herbs.

Particular attention should be paid to the processing of fresh, boiled, pickled and pickled vegetables on separate boards when preparing them in the form of semi-finished products, which are supposed to be stored for some time.

These conditions should be observed even if they are stored in the cold, since microorganisms, especially those transferred from pickled vegetables to boiled ones, multiply very quickly even at low temperatures.

If possible, you should avoid cutting food by hand, which increases contamination. There are special machines for slicing raw vegetables, meat and fish products. In their absence, in some cases it is advisable to use a device such as an egg slicer or a vegetable slicer with strings to cut boiled vegetables. Machine slicing improves the sanitary condition of products and increases labor productivity several times.

When chopping by hand, 30-40 kg of boiled vegetables can be cut in one hour, and when using the specified devices - 100-120 kg, i.e. labor productivity increases 3-5 times.

It is recommended to pre-clean and chop raw carrots and beets, and then simmer them in a small amount of water with the addition of 2% vegetable oil. To improve the color of the stewed beets, add 2% 3% table vinegar. Potatoes are also boiled peeled. To prevent it from boiling and the tubers losing their shape, it is recommended to cook it until half cooked in water, and then drain the water and steam it. When checking the sanitary condition of carrots and beets prepared in this way, it was shown that after cooling they are almost sterile and when stored even for 48 hours at 6-10°C, the number of microorganisms in them increases slightly.

Potatoes boiled in this way and cut in the usual way contain tens of times fewer microorganisms than potatoes boiled in the skin and peeled by hand.

The proposed technology has other advantages. By poaching vegetables, the loss of water-soluble nutrients is minimized. A small amount of the resulting decoction is used to season dishes. Labor productivity also increases several times, since machines can be used to peel and cut raw vegetables (there are no machines for peeling boiled vegetables and potatoes). It is recommended to rinse the greens in running water for 5 minutes.

The temperature of the products used in the preparation of cold dishes is very important. All products must be pre-cooled to a temperature of 8--10°. Mixing chilled foods with warm foods should not be allowed. At a temperature of 8--10°, the development of microorganisms occurs much slower (sometimes several tens of times) than at a temperature of 15--20°.

It is recommended to boil poultry and game for preparing cold dishes and snacks, but in some cases, fried poultry or meat cooked in infrared ovens, grill ovens, ovens, etc. is used. To prepare poultry and game meat, the carcass must be processed and washed thoroughly , then place in water or oven, according to the proposed cooking method. After cooking, cool the meat, first at room temperature, then in the refrigerator, then chop or cut into portions.

Compliance with the established temperature conditions and shelf life of ready-made dishes and semi-finished products is also an important measure to improve their sanitary condition.

5. Preliminary development of new culinary products

ACT of developing recipes and technologies for new and specialties(products)

Date of testing: 02/19/2014

Name of dish (product): Chicken Satsivi

Table No. 2

Product name	Net weight of products, kg	Processing data for batches, kg	Average data, kg	Accepted recipe, kg
Chicken breast
Walnuts
Butter
Bulb onions
Khmeli-suneli
Carnation
Wheat flour
chicken broth

Product set weight 230g

Weight of semi-finished products 230g

Production losses 13%

Weight of the finished dish 200g

Heat loss 15%

Description of the technological process

Wash the chicken, place in a saucepan, add cold water and bring to a boil. Cook for 15-20 minutes. Then remove from the broth, cut into portions and fry in butter until cooked. Save the broth. Fry the flour in a dry frying pan until slightly yellowed, cool. Grind walnuts, garlic and cilantro through a meat grinder, add pepper and salt.

Cut the onion into small cubes and fry in butter until light golden brown, pour in a quarter cup of broth and cook for 10 minutes, then pour in the flour mixed in the broth, stir and bring to a boil. Add the prepared nut mixture and cook for another 10 minutes. Before the end of cooking, add wine vinegar, ground cinnamon, cloves and suneli hops.

Place the fried chicken pieces on a serving plate, pour the prepared sauce on top, garnish with pomegranate seeds and a sprig of cilantro, and cool.

We can safely say that such a flavorful and nutritious dish has undeservedly remained without due attention among Omsk restaurants. As a cold dish, Satsivi according to its theme ( National cuisine Georgia) is perfect for such restaurants as “Senkevich”, “Barracuda”, “House of Actor”, etc. The rich smell of Satsivi will whet the appetite of any restaurant visitor. The dish is not seasonal - the ingredients can be easily found all year round. It contains quite a lot of proteins, including vegetable ones, is rich in microelements, vitamins, high in calories, poultry fats are well absorbed.

Thus, in our sharply continental climate, all these qualities make it very appropriate.

Photos of the raw materials used to prepare the dish and its design options - see Appendix 2; 3.

Calculation of nutritional value for the cold dish “Chicken Satsivi”

Name of raw materials.	Net weight for 1 serving			Carbohydrates
Chicken breast
Walnuts
Butter
Bulb onions
Khmeli-suneli
Carnation
Vinegar
Wheat flour
chicken broth

Calories = 33.49*4 + 39.10*9 + 19.61*4 = 523.3

Developer: Zaderiy Alexander Last name, initials: Zaderiy A.A

6. Development of technical and technological maps

I APPROVED

Director _____________

Date _____________

6.1 Technical and technological map No. 1

Cold chicken satsivi dish

Application area

This technical and technological map applies to the cold appetizer “Chicken Satsivi”

List of raw materials

Raw materials used to prepare the dish

Requirements for the quality of raw materials

The greens should be fresh, the consistency of the vegetables should be elastic; taste, color and smell must correspond to the products used.

Recipe

Recipe

name of raw materials	Gross weight (g)	Net weight (g)
Chicken breast
Walnuts
Butter
Bulb onions
Khmeli-suneli
Carnation
Wine vinegar
Wheat flour
chicken broth

Technological process

Place the prepared chicken carcass in a saucepan, add cold water and cook until the water boils. Then remove from the broth, add salt and fry in the oven until cooked. Drain some of the broth and use it to sauté finely chopped onions. Grind walnuts, garlic and cilantro, dilute with broth, add pepper, salt, pour into a saucepan with onions and cook for 15-20 minutes. Before the end of cooking, add wine vinegar, ground cinnamon, cloves and suneli hops. Cut the hot chicken into pieces, pour hot sauce over it and cool.

Place the fried chicken pieces on a serving plate, pour the prepared sauce on top, garnish with pomegranate seeds and a sprig of herbs.

The serving temperature should be 10-14C

The shelf life of dishes is no more than 15 minutes from the end of the technological process.

Appearance: The sauce is evenly distributed on the chicken. The chicken pieces are the same size, evenly fried, not dry. Fresh cilantro leaves.

Consistency: the sauce is homogeneous, without large pieces of nuts. The chicken is soft, juicy and retains its shape.

Color: The sauce is brown with a slightly greenish tint of cilantro.

Taste: moderately salty, corresponding to the ingredients included in the composition - walnuts, spices, garlic.

The smell of spices and fresh cilantro.

Microbiological indicators must comply with the requirements of San PiN 2.3.2.1078-01, index 1.9.15.13.

Nutritional and energy value of “Chicken Satsivi”

name of raw materials			Carbohydrates(g)	Energy value/kcal
Chicken breast
Walnuts
Butter
Bulb onions
Khmeli-suneli
Carnation
Vinegar
Wheat flour
chicken broth

6.2 Technical and technological map No. 2

Cold appetizer chicken salad with pineapple

Application area

This technical and technological map has been developed in accordance with GOST R 53105-2008 and applies to the signature dish Chicken Salad with Pineapple.

List of raw materials

Raw materials used to prepare the dish

Requirements for the quality of raw materials

Food raw materials, food products used for preparing snacks must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificates of conformity, sanitary-epidemiological conclusion, safety and quality certificate).

All products used must be processed in strict accordance with established sanitary standards and rules.

Recipe

Recipe

name of raw materials	Gross weight (g)	Net weight (g)
Chicken breast
Canned pineapple
Walnuts (shelled)
Lemon juice
Parsley
Yield: 174 g.

Technological process

Primary processing of raw materials and products is carried out in accordance with the recommendations of the Collection of technological standards for public catering establishments and technological recommendations for imported raw materials

Chilled chicken fillet, boiled in salted water, cut into cubes, pineapples into slices.

For the sauce, mix sour cream, mayonnaise and lemon juice. Prepared chicken fillet and pineapples, alternately, are placed on lettuce leaves, poured over with sauce, sprinkled with chopped walnuts and chopped herbs.

Registration, submission, sale and storage

Prepared chicken fillet and pineapples, alternately, are placed on lettuce leaves, poured over with sauce, sprinkled with chopped walnuts and chopped herbs.

According to the requirements of SanPin 2.3.6.1079-01, the temperature of the dish when serving should be no higher than 14°C.

The salad is prepared as needed and sold in portioned containers immediately after preparation. The shelf life of dishes is no more than 15 minutes from the end of the technological process.

Quality and safety indicators

Organoleptic characteristics of the dish

The organoleptic characteristics of the Chicken Salad with Pineapple dish must meet the following requirements:

Appearance - all products are evenly cut, mixed, seasoned. The dressing is evenly distributed among the salad components. Products without signs of weathering.

The color is characteristic of the components included in the dish.

The consistency of the vegetables in the salad is quite dense and crispy, while the remaining ingredients are characteristic of the type.

The taste and smell are pleasant, with the aroma of the ingredients included in the dish, moderately spicy, salty, without foreign impurities or discreditable features.

Microbiological indicators of the Chicken Salad with Pineapple dish must comply with the requirements of SanPiN 2.3.2.1078-01, index 1.9.15.5.

Nutritional and energy value of Chicken Salad with Pineapple

name of raw materials			Carbohydrates(g)	Energy value/kcal
Chicken breast
Canned pineapple
Walnuts
Lemon juice
Parsley
Sour cream 20%
Mayonnaise 67%

Responsible developer: Zaderiy Alexander

Conclusion

During the course work, the characteristics of cold poultry and game dishes, quality requirements, storage conditions and periods were studied; nutritional value assessment was carried out. Also, technical and technological maps for cold poultry dishes have been developed.

The menu of enterprises (restaurants) was studied, such as: “Gzhel”, “Barracuda”, “House of Actor”, “Helios”, “Pelican”. I have identified the most popular and frequently occurring cold dishes and snacks. Among them, poultry and game dishes are rare or absent altogether. Accordingly, we can recommend that the listed catering establishments include the following dishes in their diet: game pates, cocktail salads with poultry, sandwiches (canapés) and, in particular, “Chicken Satsivi”, which I worked on. We can recommend that some Omsk restaurants include other cold dishes from national cuisines of the world in their menus, because... The current offer is far from diverse. Based on the name and surroundings of some restaurants (“Sienkevich”, “Wild Life”, “Barracuda”), exotic national dishes different nations world would be very welcome and would arouse the interest of gourmets.

Poultry and rabbit dishes are nutritious and easily digested 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 content of unsaturated fatty acids. The specific taste and smell inherent in poultry dishes are due to the relatively high content of extractive substances (1.5...2.5%). Poultry meat contains significant quantities of minerals (especially calcium and phosphorus), as well as vitamins (A, group B)

Feathered game meat, unlike poultry meat, contains more proteins and extractives, but less fat. It is less tender, characterized by a darker color, and has a specific taste and aroma. The slight bitterness and resinous smell are especially appreciated.

Dishes made from lean poultry and rabbit are widely used in children's and medical nutrition.

Side dishes of cereals and potatoes enrich poultry, game and rabbit dishes with carbohydrates, and vegetable dishes with vitamins and minerals.

In connection with the above, a wider variety of such dishes will improve diets and make meals in restaurants more nutritious.

List of sources used

1. Federal Law of the Russian Federation “On the quality and safety of food products” Approved. 01/02/2000 Federal Law-29.

2. GOST R 50647 - 2010 Catering services. Terms and Definitions.

3. GOST 50764 - 2009 Catering services. General requirements.

4. GOST R 50763 - 2007 Catering services. Catering products sold to the public.

5. Collection of recipes for dishes and culinary products from the cuisines of the peoples of Russia (1992 edition);

6. GOST R 50647-94 "Public catering. Terms and definitions"

7. Sanitary norms and rules in public catering and food trade. - M.: KNORUS, 2011. - 112 p.

8. Bogusheva V.I. Cooking technology: educational manual / V.I. Bogusheva. - ed. 3, erased - Rostov n / D Phoenix, 2012. - 347 p.

9. Collection of recipes for dishes and culinary products: For public catering establishments / Author. - comp. A.I. Zlobnov, V.A. Tsyganenko. - Kyiv; M.: “Ariy”, “Lada”, 2010. - 680 p.

10. Collection of recipes for dishes and culinary products for catering establishments / Author. - comp.: A.I. Zlobnov, V.A. Tsyganenko. - K.: Ariy Publishing House LLC, M.: IKTC "Lada", 2010. - 680 pp.: ill.

11. Collection of recipes for dishes and culinary products for public catering establishments: Part 1, 2. - M.: Khlebprodinform, 1997. - 560 p.

12. Tutelyan V.A. Chemical composition and calorie content of Russian food products: Directory. - M.: DeLi plus, 2012. - 284 p.

13. N.I. Kovalev, M.N. Kutkina, V.A. Kravtsova. “Cooking technology” / Moscow, 2003 p. 77, p. 333.

14. GOST R 50764-95 "Catering services. General requirements"

15.GOST R 53105-2008 “Catering services. Technological documents for public catering products. General requirements for design, construction and content.”

16. Requirements for the quality of semi-finished products, ready-made dishes and products. M., “Economics”, 1969 - 87s (p. 13).

Annex 1

Photos of the raw materials used to prepare the dish "Chicken Satsivi"

Appendix 2

Design option "Chicken Satsivi"

Appendix 3

Gzhel restaurant menu
Cold appetizers
Assorted "Supplies from Grandma's Cellar"
pickled cherry tomatoes, cucumbers, peppers, pickled onions and crispy cabbage
Proteins-0.97g; fats - 4.65g; carbohydrates-2.41g; 56 kcal.
Assorted Mushroom Basket
milk mushrooms, chanterelles, honey mushrooms marinated with onions and sour cream
Proteins-0.58g; fats-2.74g; carbohydrates-1.39g; 32 kcal.
Assorted Vegetable Bouquet
fresh cucumbers, tomatoes, bell pepper, radishes, black olives, green onions, greens
Proteins-1.12g; fats - 0.51g; carbohydrates - 3.68g; 24 kcal.
Assorted Fish Delicacies
home-salted salmon, cold smoked trout, smoked eel, lemon, olives, dill
Proteins - 17.67g; fats - 6.51g; carbohydrates-7.31g; 158 kcal.
Sea Snack
salted salmon stroganina with lemon
Proteins - 18.94g; fats - 10.44g; carbohydrates-9.57g; 175 kcal.
Red caviar salmon fish
salmon caviar, butter
Proteins-31.20g; fats - 11.70g; carbohydrates-0.00g; 251 kcal.
Assorted meat store
beef roast, boiled pork, chicken roll, boiled tongue, pickled gherkins, cherry tomatoes, greens
Proteins-7.34g; fats - 16.16g; carbohydrates-0.84g; 178 kcal.
Cheese plate "Gourmet"
assorted elite cheeses: Grana Padano, Camembert, Dor-blue, accompanied by accompaniment
Proteins-3.39g; fats - 3.73g; carbohydrates-2.49g; 58 kcal.
Cheese plate
seven types of cheese, olives, grapes, almonds, honey
Proteins-13.62g; fats - 5.84g; carbohydrates-1.95g; 81 kcal.
Greek salad"
classic combination of fresh vegetables: tomatoes, cucumbers, bell peppers, black olives, red onions, Fetax cheese, olive oil and balsamic vinegar
Proteins-3.56; fats - 11.28; carbohydrates - 2.63; 127 kcal.
Salad "Goat in the garden"
salad of raw vegetables - beets, carrots, radishes, radishes, potato pie, fried pork, with a spicy mayonnaise sauce with horseradish
Proteins-3.92; fats - 24.03; carbohydrates-6.11; 254 kcal.
Viking salad
shrimp, pieces of lightly salted salmon, fresh tomatoes and cucumbers, garlic croutons with mustard-oil dressing
Proteins-8.18; fats - 16.06; carbohydrates - 2.59; 187 kcal.
Salad "Typhoon"
seafood cocktail: lightly salted salmon, squid, shrimp, octopus, orange, fresh cucumber, green salad, in a basket of Parmesan cheese with 1000 Islands sauce
Proteins-11.84; fats - 4.97; carbohydrates-1.10; 96 kcal.
Proteins-11.22; fats - 21.06; carbohydrates - 2.42; 243 kcal.
Caesar salad"
green salad, garlic croutons, Parmesan cheese, Caesar dressing
of your choice: with grilled chicken breast
Proteins-5.38; fats-9.85; carbohydrates - 5.87; 136 kcal.
with fried salmon
Proteins-7.99; fats - 10.63; carbohydrates - 10.61; 171 kcal.
with king prawns
Proteins-6.39; fats - 11.76; carbohydrates - 7.39; 161 kcal.
Salad "Quail's nest"
grilled chicken breast, fried pork, champignons, potato pie, lettuce, cheese, mayonnaise, quail egg
Proteins-7.36; fats - 17.37; carbohydrates-0.86; 190 kcal.
Salad "Olivier"
according to the old recipe of the famous Frenchman Lucien Olivier in modern interpretation chef. Grilled chicken breast, potatoes, fresh cucumber, pickled cucumber, egg, king shrimp, green salad, mayonnaise, parsley. Cooking time 30 min.
Proteins - 7.77; fats - 19.34; carbohydrates - 4.54; 234 kcal.
Salad "Homemade"
in the chef's modern interpretation, beef tongue, porcini mushrooms, fresh cucumber, potatoes, pickled cucumber, quail egg, green salad.
Cooking time 30 min.
Proteins-6.03; fats - 17.30; carbohydrates - 3.71; 200 kcal.

Appendix 4

Barracuda restaurant menu
Cold dishes and snacks
"Snack from the Chef" (prosciutto, carbonate, beef, brisket, chicken breast, olives, lettuce, tomatoes, potatoes, carrots, cheese, champignons, mayonnaise) Yield: 500 gr.
"Beef Prushta" (prosciutto, olives, lettuce, tomatoes, greens) Yield: 270 gr.
"Meat platter" (smoked pork and beef carbonate, chicken roll, beef roll, boiled tongue,) Yield: 215 g.
Beef carpaccio (beef tenderloin, mushrooms, spices. Served with croutons and butter) Yield: 250 gr.
"Tatar-Biftek" (beef tenderloin, spices. Served with croutons and butter) Yield: 330 gr.
Homemade jellied meat (Served with mustard.) Yield: 450 gr.
Appetizer "Caprese" (Tomato, mozzarella, parmesan, oregano, olive oil, lettuce, parsley.) Yield: 370 gr.
Snack "Nice" (Chicken fillet, canned pineapple, ginger, mayonnaise, lettuce, parsley.) Yield: 300 gr.
Cheese platter (mimolette, dor blue, feta cheese, lambert, maasdam, grapes, walnut.) Yield: 350 gr.
"Baked pepper" (baked peppers in a marinade of garlic, vinegar, olive oil) Yield: 300 gr.
"Homemade pickles" (pickles, tomatoes, sauerkraut) Yield: 450 gr.
Lightly salted salmon (lightly salted salmon, lettuce, tomatoes, lemon) Yield: 300 gr.
Fish "Beer plate" (fresh frozen yellowtail, smoked eel, fresh frozen salmon, smoked trout) Yield: 250 gr.
Herring with boiled potatoes (herring fillet, boiled potatoes, lettuce, onion) Yield: 500 gr.
Appetizer "Smoked eel" (smoked eel, lemon dressing) Yield: 185 gr.
Salmon appetizer (salmon stroganina) Yield: 220 gr.
"Assorted seafood" (octopus, squid, medium shrimp, Tiger chrimp, green mussels, smoked trout, parmesan, garlic, parsley.) Yield: 360 gr.
Cuttlefish stuffed with Tar-Tar sauce (cuttlefish fillet, smoked trout, small shrimp, Tar-Tar sauce) Yield: 260 gr.

Appendix 5

Menu of the restaurant "House of Actor"
Cold appetizers
Marinated mushrooms White forest mushrooms Snack for vodka Lard pureed with garlic Snack for cognac Lightly salted herring With boiled potatoes Lightly salted salmon Garden pickle 350/10g Tomatoes, pickled cucumbers, pickled garlic, herbs Buzhenina Prepared according to the original recipe Vegetable mix Boiled beef tongue Cheese fantasy Cold cuts Assorted fish "Poseidon" 200/30/30/10g Cold smoked trout, lightly salted salmon, butterfish, smoked halibut, lemon, greens

Appendix 6

Meat delicacies (300/100/2 gr.)

Plate of Italian gastronomy (150 gr.)

Assorted fish (200/50/20g.)

Cheese plate (150/100/50g.)

Salmon carpaccio with scallop (120/30g.)

Tuna Tar-Tar (160/20 gr.)

Siberian tongue with horseradish (100/30/100g.)

Milks with sour cream (150/30 gr.)

Salmon caviar (50/20g.)

Salted milk mushrooms with sour cream (100/50/30 gr.)

Trout appetizer (140/50/10g.)

Parma ham with pear (70/80/15g.)

Homemade herring (150/100g.)

Caesar salad with chicken fillet (200g.)

Cobb salad (230/50 gr.)

Grilled turkey salad (210g.)

Waldorf salad (230g.)

Austrian salad (200g.) 220-00

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Introduction

1. Commodity characteristics of raw materials

2. Preparation of raw materials for production

3. Modes and methods of heat treatment

4. Classification of poultry meat

5. Quality requirements. Shelf life of prepared meals

6. Assortment of poultry dishes

7. Cooking poultry dishes

8. Technological maps

Conclusion

Bibliography

Introduction

We have already become accustomed to associating taste with a certain type of product - so poultry, for example, has its own unique smell and taste. But practice has shown something else: the product can remain the same, but its taste will change depending on the cooking. To prove this, here is an example from history. Napoleon I hated chicken meat. The reason for this reluctance developed gradually. Napoleon was born in Corsica into a poor family. The cheapest and most accessible dish for the family was chicken, which was prepared sparingly: broth and meat were obtained by boiling. When Napoleon became a corporal and then an officer, in any village where soldiers stayed, there was often chicken for lunch. After eating chicken for almost three decades, Napoleon eventually developed a strong aversion to it. And when he became consul and then emperor, he strictly ordered his cooks never, under any circumstances, to cook chicken meat for him. Anyone who disobeyed was threatened with the guillotine, so the cooks strictly fulfilled this requirement of the emperor. This continued until the artist and culinary virtuoso Lagupierre became Napoleon's cook. He was not used to and did not tolerate being interfered with in his culinary plans. Silently, having listened to the emperor’s order, the next day he served him chicken for lunch, and cooked it without outwardly disguising it in any way. The enraged Napoleon immediately called the cook to immediately fulfill his promise of immediate reprisal against the disobedient man. Lagupierre calmly told the emperor that he was free, of course, to carry out his sentence, but let him try at least a piece first: if he didn’t like the dish, he was ready to part with his head. Surprised, Napoleon, more out of curiosity than out of desire, tried the prepared dish and was amazed that it did not have such a specific smell and taste that irritated him.

Since then, Lagupierre received permission to include chicken in the emperor's menu and each time he prepared the chicken so that the taste of the dish was completely different.

Tender 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 familiar food for us. We usually cook duck, goose, and turkey on holidays.

At food enterprises, they often use not adult poultry, but chickens raised in an accelerated way - broilers.

The purpose of the course work is a detailed study of the nutritional value, range of poultry dishes, rules of mechanical culinary processing, heat treatment modes with the most complete preservation of nutrients; rules for serving, decorating and serving dishes; conditions and periods of storage of semi-finished products and finished products. In the experimental part of the work, the goal is to develop new poultry dishes for preparation in public catering establishments.

1. Commodity characteristics of raw materials

The most valuable nutritional component of poultry meat is, of course, protein. Chicken meat, including broilers, depending on the category, contains 18-21%, geese 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 shortage of essential amino acids.

As a rule, there is much more fat in the meat of waterfowl. For comparison: the fat content of broilers ranges from 11-16%, of similar-aged goslings - 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. The predominant vitamins in poultry meat are B vitamins. Mineral elements include 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 little (no more than 8%) connective tissue (in beef, for example, up to 15%). The least number of them is in pectoral muscles Therefore, the most delicious dishes are prepared from bird breasts.

When cooked, 40 to 60% of vitamins are lost, so side dishes for chicken, ducks, geese and turkeys, as well as other meat dishes, should include vitamin-rich fresh vegetables or sauerkraut. poultry culinary dish semi-finished product

Fresh chickens are a perishable product; the insides of carcasses are often contaminated with harmful microorganisms. Therefore, freshly gutted poultry must be cooked without storage. The exception is frozen poultry, gutted and packaged in film. It can be stored for a relatively long time, but only in the freezer.

Poultry meat contains more complete proteins than meat from domestic animals. Chicken and turkey meat is considered a dietary product; it is better and faster absorbed. Poultry dishes are recommended not only for the healthy, but also for the sick, convalescents, and those in need of increased nutrition; they are very useful for children. Poultry meat contains a lot of vitamins. Poultry by-products (heart, liver, kidneys, stomachs, scallops, necks, wings) are also rich in nutrients. Poultry dishes are quick, easy and simple to prepare.

Poultry fillet dishes are especially appreciated, as they contain more nitrogenous substances and have a delicate texture. Culinary products from lean poultry are widely used in medical nutrition. Side dishes of cereals and potatoes complement poultry dishes with carbohydrates, and vegetables enrich their vitamin and mineral composition.

2. Preparation of raw materials for production

Public catering establishments receive poultry (chickens, chickens, broiler chickens, turkeys, geese and ducks).

Farm poultry is supplied without feathers, chilled or frozen. The industry produces semi-gutted and gutted poultry, and public catering establishments produce semi-finished products from chickens, chickens, ducks and turkeys.

The culinary use of poultry depends on the species, age and fatness. Young hens and chicks can be used to prepare fried and boiled main courses. Chopped products and stews are prepared from the meat of old chickens and roosters. Geese and ducks are used to prepare fried and stewed dishes.

Strong and aromatic broths are obtained from adult, well-fed chickens and turkeys. Broths from geese and ducks have a specific smell, so they are used to prepare pickles, solyanka and sauerkraut cabbage soup.

Poultry meat (chickens, turkeys, chickens, ducks, geese) contains more complete proteins than cattle meat, it has less connective tissue, so the meat of young poultry softens relatively quickly during heat treatment. Poultry fat is a high-quality product and, compared to animal fat, has a lower melting point. In addition, poultry meat contains significant quantities of minerals, especially calcium and phosphorus, vitamins A, B 1, B 2, and PP, as well as extractive substances.

A varied assortment of tasty, nutritious, easily digestible poultry meat dishes is used not only in rational, but also in medical and baby nutrition.

3. Modes and methods of heat treatment

During heat treatment, physical and chemical processes occur in products, as a result of which their consistency, color, smell and taste change. Under the influence of heat treatment, the digestibility of proteins, fats and carbohydrates usually increases. Violation of the heat treatment regime leads to undesirable color changes, the formation of substances with an unpleasant odor and taste, large losses of nutrients, and reduces the digestibility of products, especially proteins of meat, liver, eggs, squid, and shrimp. Therefore, proper heat treatment must be observed. All methods of heat treatment, depending on the environment in which the heating is carried out, are divided into two main types: cooking and frying. In addition to them, there are combined methods (stewing, baking, frying boiled foods) and auxiliary techniques (blanching, sautéing).

Poultry is subjected to various methods of heat treatment depending on fatness, age and other factors.

Chickens and turkeys are fried, boiled and stewed, but geese and ducks for main courses are often fried and stewed. The meat of old farm poultry is very tough and therefore it is boiled or stewed, since it does not soften enough when fried.

Peculiarities anatomical structure and the size of poultry carcasses allows them to be cooked entirely. Therefore, they are usually portioned after boiling and frying, and only when preparing some dishes are they chopped in advance.

Chopped poultry products are prepared less frequently than meat products. Ducks and geese contain a lot of fat, so it is not advisable to prepare cuts from them, but chickens and turkeys have tender flesh and can be used for preparing pieces of products.

The heat treatment time ranges from 2 to 4 hours, depending on the age and size of the bird.

Boiled poultry

For second courses (chickens, chickens, turkeys) it is better to boil them whole. The prepared carcass is placed in hot water (2-2.5 liters per 1 kg), brought to a boil, roots, onions, salt are added and cooked at moderate heat 85-90C. Chickens are boiled for 30 - 40 minutes, chickens - at least 1 hour, turkeys - 1.5 hours. The readiness of the bird is determined by piercing the thick part of the flesh of the leg with a chef's needle (the needle passes freely, the juice flowing from the puncture is clear). Losses during poultry cooking are 25%. Sauce is prepared from the broth obtained by cooking chickens, chickens, and turkeys. Before serving, the finished bird is cut into portions: first along the breast into two parts, then the legs are separated from the loin (both can be divided into smaller portions).

Young birds can be poached by cutting them into portions. Place them obliquely in a greased saucepan, fill a third or a quarter with broth and simmer under the lid, sprinkling with lemon juice so that the poultry meat does not darken.

When leaving, put steamed rice, mashed potatoes or boiled potatoes on a portioned dish or plate, next to it is a portion of poultry, pour over white sauce, white sauce with egg, steam, or you can pour butter over it.

Stewed poultry

Before stewing, it is advisable to cut the bird into pieces (or do this after 20 minutes of cooking) and simmer under the lid in red (tomato) or sour cream sauce, adding vegetables, mushrooms, and seasonings if desired.

You can cut raw chicken into pieces, put it in a roasting pan, add salt, pepper, garlic, add sour cream and simmer in a moderately heated oven until cooked.

More than other poultry, lean duck is suitable for stewing. You can stew potatoes, cabbage, antonovka, and prunes with it.

Chopped andpoultry products

Cutlet and dumpling masses are prepared from poultry. For which raw and boiled poultry pulp is used. It is advisable to add butter to minced chicken. Cutlets, meatballs, and meatballs are formed from the cutlet mass and poached or fried in the main way, coated in ground breadcrumbs or grated bread. Dishes made from quenelle mass are poached or steamed.

Roast poultry

Poultry is fried whole carcasses and portioned pieces on the stove and in ovens with fat or in deep fat.

Whole carcasses are rubbed with salt and greased with sour cream. For frying chickens, geese, and ducks of the 1st category, raw lard removed from the bird is used. The seasoned carcasses are placed back down on baking sheets or frying pans with fat heated to a temperature of 150-160C and fried until an even golden brown crust forms over the entire surface of the carcass. The fried carcasses are placed in the oven for 15 - 20 minutes to finish cooking. Readiness is determined by piercing the leg with a chef's needle, and it should freely enter the thickness of the pulp, and clear juice should flow out of the puncture. For frying in an oven, the prepared carcasses are placed on a baking sheet with their back down. The initial temperature in the oven should be 200 - 250C, after 10 minutes the temperature is reduced to 160C and the bird is cooked until done. Before frying, skinny birds are brushed with sour cream or poured with melted fat, while fat geese and ducks are poured with hot water. While frying poultry in the oven, the carcasses are periodically turned over and basted with fat and juice released during frying.

It is recommended to boil old ducks, geese, and turkeys until half cooked before frying.

Duration of frying chickens is 20-30 minutes, chickens and ducks - 40-60 minutes, geese and turkeys - 1-1.5 hours. The poultry is chopped into portions immediately before serving. For turkeys, geese, ducks and chickens, it is recommended to serve two pieces per serving (a leg piece and a fillet piece). When portioning large birds, you can cut out the back bone. To do this, the bird is cut lengthwise so that one half ends up with the dorsal bone, which is cut out.

When leaving, place fried potatoes on a portioned dish or plate, next to it is a portion of fried poultry, pour over meat sauce and butter. Additionally, as a side dish you can serve red or white cabbage salad, pickled berries and fruits, and pickled apples in a salad bowl, vase or on a pie plate.

Confined frying- in frying and baking cabinets, ovens; The heating medium is hot air. Large pieces of meat, poultry, rabbits are fried or dough products are baked at different temperatures.

4. Classification of poultry meat

In our country, poultry farming is developing on an industrial basis through maximum mechanization and automation of all processes. Economic importance have chickens, turkeys, geese, ducks, guinea fowl.

Poultry carcasses are classified according to type, age, thermal state, processing method and fatness.

The carcasses of young and adult birds are distinguished by age. A young bird has a non-ossified keel of the sternum, a non-keratinized beak, soft, elastic skin; the carcasses of an adult bird have a hard process of the sternum, a keratinized beak, rough scales and skin on the legs, hard spurs on roosters and turkeys.

According to the processing method, carcasses are divided into semi-gutted, gutted, and gutted with a set of giblets and neck. Semi-gutted carcasses include carcasses with the intestines removed, gutted carcasses include carcasses in which all internal organs, the head to the second cervical vertebra, legs to the tarsal joint and neck without skin have been removed.

Based on fatness and quality of processing, poultry carcasses are divided into categories 1 and 2.

Carcasses of the 1st category must have well-developed muscle tissue, a rounded chest shape, deposits of subcutaneous fat on the chest, abdomen, back, and in young birds - in the lower abdomen. Single stumps and light abrasions are allowed, no more than two skin tears up to 1 cm long each.

Carcasses of the 2nd category must have satisfactorily developed muscle tissue, an angular chest shape, slight deposits of subcutaneous fat, and with quite satisfactorily developed muscles they may be absent. A small number of stumps and abrasions are allowed, no more than three skin tears up to 2 cm long each.

Carcasses that meet the requirements of the 1st category in terms of fatness, and the 2nd category in terms of processing quality, are classified as 2nd category. Old carcasses

roosters (with spurs more than 15 mm), regardless of fatness, are classified in the 2nd category.

Carcasses must be fresh, well bled, clean, free of feathers, fluff, scratches, bruises, and intestinal remains. Carcasses that do not correspond to category 2 in terms of fatness and quality of processing, with curvatures of the back and chest bone, frozen more than once, with dark pigmentation (except for turkeys and guinea fowl) are not allowed for sale, but are used for industrial processing. The marking data of poultry carcasses packed in bags is indicated on the bag.

Carcasses are transported for local sale in returnable metal containers, and for storage and long-term transportation they are packaged in wooden boxes lined with paper, separately by type, fatness category and processing method. The boxes are marked with symbols depending on the type of bird: chickens - C, hens - K, ducklings - UM, ducks - U, geese - G, goslings - GM, turkeys - I, turkey poults - IM, guinea fowl - C, guinea fowl - SM. Then indicate the processing method: semi-gutted - E; gutted - EE; gutted with a set of giblets and neck - R. The fatness category is indicated by numbers 1 and 2. The label on the box must have a diagonal stripe: pink for carcasses of the 1st category and green for the 2nd.

In the store, chilled poultry meat can be stored at a temperature of 0 to 6°C for up to 3 days, and ice cream can be stored at 0°C for up to 5 days, longer at -8°C and below, but without thawing.

5. Quality requirements. Shelf life of prepared meals

Each portion should consist of part of the carcass and part of the leg.

The amount of pulp is at least 65% of the total mass of the product. Skin tears, traces of hemp on the wings, and uneven frying are allowed, but are considered a defect. There should be no blood clots, remains of the anus, goiter or other organs on the inside of the carcass. The deviation in the weight of individual portions for fried poultry is allowed + 3%, but the weight of 10 portions must correspond to the yield of the portions. The presence of microbes of the coli group, paracoli group, proteus group, and salmonella group is unacceptable.

The color of boiled poultry ranges from gray-white to light cream. Consistency - soft, juicy. The taste is moderately salty, without bitterness, with the aroma characteristic of this type of bird.

Fried poultry should have a golden brown crust. The color of chicken and turkey fillets is white, hams are gray or light brown, goose and duck are light or dark brown. Consistency - soft, juicy. The skin is clean, without feather residues or bruises.

Breaded chicken fillet cutlets are golden in color. The taste is delicate, juicy. The consistency is soft, with a crispy crust. The breading should not lag behind.

Chopped chicken cutlets have a light golden crust on the surface. The color on the cut ranges from light gray to creamy gray. Consistency - lush, juicy, loose. Redness of the meat and taste of bread are not allowed.

Boiled and fried whole poultry carcasses are stored hot for no more than 1 hour.

For longer storage, they are cooled, and before use they are cut into portions and heated. Dishes from poultry fillets and small game carcasses are prepared to order, since the quality of these products deteriorates during storage. Dishes made from cutlet mass are stored hot for no more than 30 minutes, stewed dishes - no more than 2 hours.

When selling fried poultry in culinary stores, carcasses should be dressed as follows: legs and wings are pressed to the carcass, with the legs cut off at the heel joint without crushing the bones; The cervix is ​​completely removed and the site of its removal is covered with a piece of skin. The skin should be clean, without feather residue or bruises. Young hens and chicks are allowed to have wings.

Storage of semi-finished poultry products. Semi-finished poultry products are stored in refrigerated rooms at a temperature not exceeding +6 C. At the manufacturing plant, chicken carcasses, chickens, natural fillets, chicken legs for no more than 8 hours, chopped chicken cutlets for no more than 6 hours.

Fried poultry (chickens, ducks, geese, turkeys) - 48 hours at temperature.

6. Assortment of poultry dishes

1. Chicken roll with tomato-garlic sauce

2. Foie gras petit four

3. Chicken soufflé with vegetables

Hot appetizers:

1. Chicken bonbon with cucumber tartare and homemade sour cream with cold tomato gazpacho

2. Fricassee chicken segments

3. "The Emperor's Daughter"

1. Duck soup (shulum)

Second hot dishes:

1. Duck baked with apples

2. French duck fillet in honey sauce and grilled pear

3. Duck magret on peaches

7. Cooking poultry dishes

Cold appetizers:

1 . Chicken roll with tomato-garlic sauce

Ingredients:

Chilled chicken breast fillet 20g

Edible gelatin 1g

Fresh carrots 7g

Red bell pepper 8g

Onion 4g

Celery stalk 6g

Soy sauce 3g

Vegetable oil 5g

Canned tomatoes 15g

Fresh garlic 1g

Olive oil 3g

Fresh greens 2g

Washed and dried fillet chicken breast open lengthwise and beat into a thin rectangular layer. Wash and peel fresh carrots, bell peppers, onions, celery stalks, cut into thin long strips and fry in vegetable oil until half cooked. Add soy sauce, simmer until tender and cool to room temperature. Sprinkle the battered layer of chicken breast evenly with gelatin, place the steamed vegetables along the layer and roll the layer into a thin roll with a diameter of 30-40 mm. Wrap the resulting chicken breast roll in food foil (or film), giving it a candy shape and bake in the oven until done for 10-12 minutes at a temperature of 170-175 degrees. Cool the baked roll to a temperature of 4-6 degrees under slight pressure. Beat canned tomatoes in a blender with the addition of garlic and olive oil until smooth. Pour tomato-garlic sauce into the bottom of the rosette, place a slice of chopped chicken roll on top and garnish with a sprig of fresh herbs.

2 . Foie gras petit four

Ingredients:

For foie gras petit four you will need:

Galliano liqueur

pecans

honey-cinnamon sponge cake

glazed berries

Foie gras petit four recipe:

We clean the duck liver (foie gras) from films and ducts, cut into slices, 1 cm thick. We marinate the pieces of foie gras with a mixture of cognac, Galliano liqueur and spices. We rub the marinated foie gras through a sieve, put it into portioned silicone molds and cook in a combi oven. Cool the petit four and glaze with Galliano liqueur and chopped pecans. Garnish the foie gras petit four with honey-cinnamon sponge cake and glazed berries.

3 . Chicken soufflé with vegetables

Ingredients:

chicken fillet

spring onion

white pepper

corn starch

chicken soup powder

boiled carrots

boiled beans

Clean the chicken fillet, pass through a meat grinder, separate the whites from the yolks, beat the whites into a thick foam with the addition of salt. Place prepared minced chicken, onions, cream, white pepper, cornstarch, salt or chicken soup powder into a blender. Beat until smooth. Place the minced chicken in a deep bowl, add diced boiled carrots, boiled green beans, and poached asparagus (in fact, any vegetables you have or like). Gently mix with beaten egg whites. Cover the baking dish with cling film, spread the resulting mixture, decorate with water) and bake for about an hour at a temperature of 170C degrees. Serve, cut into portions.

Hot appetizers:

1. Chicken bonbon with cucumber tartare and homemade sour cream with cold tomato gazpacho

Ingredients:

Chicken fillet - 160g

Champignons - 30g

Butter - 20g

Potatoes - 300g

Frying oil - 200ml

Starch - 3g

Table salt - 2g

Pepper - 1g

Tomato gazpacho - 40ml

Cucumber and sour cream tartare - 40ml

Tomato gazpacho:

Sweet bell pepper 1 pc.

Tomato juice - 20g

Tabasco sauce - 1ml

Sea salt - 1g

Ice 3 cubes

Tartar made from cucumber and homemade sour cream:

Fresh cucumber - 30g

Sour cream 20% - 5g

Mayonnaise - 5g

Garlic - 1g

Sea salt - 1g

Recipe for chicken bonbon with cucumber tartare:

Rinse the champignons well, dry and cut into small cubes. Fry the mushrooms in a hot frying pan for 2-3 minutes, then place the champignons in a sieve and let the mushroom juice drain.

Grate any cheese, such as Edam, Gouda, on a coarse grater. Add cheese, mushrooms to softened butter and mix gently until smooth. Give it an oblong shape and place it in the freezer at -17°C for 5-10 minutes to stabilize this shape.

Separate the chicken fillet from the bones (you can use clean chicken fillet). Using a thin knife, cut the chicken fillet and pound it to a thickness of 3 mm. Season with salt and pepper and place the fillet on a stainless work surface.

Remove the mixture of butter, cheese and champignons from the freezer, place the chicken fillet in the center and wrap it into an oblong shape. Using a wooden skewer, pierce the chicken fillet lengthwise. Place in the freezer for 5-10 minutes until the chicken fillet is set on a wooden skewer.

Wash and peel the potatoes. Using a special machine (Japanese grater), cut a thread from it and add salt. Add starch and mix well, without pressing too hard with your hands so as not to break the thread. Remove the chicken composition with champignons and potato string from the freezer, wrap the fillet to create a cocoon.

Place the chicken cocoon in hot oil and fry for 5-7 minutes until fully cooked (until white fillet juice appears). When the bonbon is ready, place it on a napkin for 1-2 minutes so that the oil (frying) completely drains from it.

Place chicken bonbon on a plate. Serve with cucumber tartare and tomato gazpacho.

Tomato gazpacho: wash the sweet peppers, dry them and wrap them in foil, place them in a frying pan, add water and place in the oven at 150°C for 20 minutes. After this, remove the pepper and place it in ice water in foil. While the pepper is in the ice, free it from the foil, remove the burst skin and remove the core.

Cucumber and homemade sour cream tartare: wash the cucumber, trim the edges, cut very thinly into slices and then into thin strips. Place on a waffle towel and squeeze out as much cucumber juice as possible so that the finished tartare does not become liquid. In a stainless bowl, combine sour cream, mayonnaise, and finely chopped garlic. Stir with a broom until smooth, add squeezed cucumbers, salt, mix everything and place in the refrigerator at a temperature of +6-7°C. Serve chilled.

2 . Chicken fricassee segments

Ingredients:

For fricassee:

Chicken fillet - 200g

Peanut butter - 20g

Lemon zest - 2g

Garlic - 5g

Lemon juice - 5g

Crushed black pepper - 1g

For Cherry tomatoes:

Cherry tomatoes - 120g

Orange zest - 2g

Fresh tarragon - 1g

Crushed black pepper - 1g

Olive oil - 10g

For rice:

Light broth - 150g

Turmeric or saffron - 2g

Fresh pepper - 15g

Shallot - 10g

For the salad:

Lettuce leaves - 40g

Fresh green leaves - 5g

Olives or olives - 15g

Chicken fricassee recipe:

Before we start making chicken fricassee, we first do the most time-consuming work - the rice. Cut the pepper and shallot into small cubes and fry with rice, then pour in the broth, cover and simmer on low heat. Now let's move on to the fricassee: cut the chicken fillet into cubes or medium cubes and fry in peanut oil with the addition of lemon juice, salt, pepper and garlic. A minute before the chicken is ready, add the lemon zest. Fry Cherry tomatoes over medium heat with orange zest, honey and pepper. Fry for no more than a minute or two, sprinkle with chopped tarragon, cover with a lid and remove from heat. So, the rice is ready, fricassee and tomatoes too. Coarsely tear the lettuce leaves, add fresh herb petals and coarsely chopped olives or olives. Can be seasoned with olive oil or a light neutral dressing. We lay out chicken fricassee segments, rice, tomatoes and salad with olives.

3 . " Emperor's Daughter"

Ingredients:

Meat from one or two large legs

Medium sized carrots - 1 pc.

Medium sized onion - 1 onion

Garlic - 3-4 cloves

Bell pepper - 1-2 pcs.

Worcestershire sauce - 2 tbsp. l.

Dark soy sauce - 2 tbsp. l.

Star anise or star anise - 1-2 pcs.

Huajiao pepper (Sichuan pepper, also known as huajio) - 5-7 peas

Fresh ginger - 1 rhizome

Sesame oil - 1-2 tsp.

Starch diluted in water - 1 tsp.

Capsicum green marin. pepper - 1 pc.

frying oil

flavor enhancer (glutamate)

pepper - to taste

Cut the leg fillet into cubes. Carrots and bell peppers - in triangles, garlic and ginger in slices, onions in slices. Fry the legs in vegetable oil until half cooked. Add chopped vegetables, fry everything together for 5 minutes. Add water until the vegetables are 2/3 covered. Add star anise, huajiao, green pepper, soy sauce and Worcestershire sauce. Simmer over medium heat until done. A couple of minutes before it’s ready, add salt, black pepper, flavor enhancer, and sesame oil to the dish. Pour starch diluted in water into the dish in a thin stream and wait until the sauce thickens slightly, bringing to a boil.

Soups :

1 . Duck soup (shulum)

Ingredients:

Table salt 2g

Celery root 40g

Shallot 8g

Rucola salad 3g

Young potatoes 70g

Fresh garlic 6g

Juniper 1g

Rye bread 12g

Spinach 12g

Fresh rosemary 2.5g

Duck broth 0.1l

The duck is washed and boiled. The meat is separated from the bones and skin. Potatoes and celery are peeled and boiled, chopped, and added to the broth with duck meat. The shallots are cut into strips and dried in the oven. The greens are chopped and added to the soup when serving. Garlic and rye bread croutons are served separately with sea salt. Bon appetit!

Second hot courses :

1 . Duck baked with apples.

Ingredients:

Duck - 1 pc.

Apples for stuffing - 500g

Vegetable oil - 150g

Soy sauce - 200g

Cinnamon - 4g

Sauce "Tkemali" - 80g

Glaze for duck:

Sauce "Tkemali" - 350g

Barbecue sauce - 250g

Stuff the duck with apples, cut into large slices. Sew up, leaving a small hole, pour the prepared marinade there and sew up until the end. Place the prepared duck on film and wrap it tightly. Place in a convection steamer for steam. If this is not available, put it in the oven at a temperature of 99 degrees. Cook for about 3 hours, cooking time depends on the size of the duck. Remove the finished duck from the oven, free it from the film, coat it with glaze and put it in the oven until the color develops. It is advisable to coat the duck with glaze several times to give it a beautiful appearance. Decorate the finished duck.

2 . French duck fillet in honey sauce and grilled pear

Ingredients:

duck fillet - 150g

pear - 170g

cognac - 25g

Demi-glace sauce - 80g

Lettuce salad - 50g

orange (segments) - 70g

Cherry tomatoes - 40g

olive oil - 10g

white pepper - 1g

Clean the duck fillet, rub with a mixture of salt, pepper, olive oil and honey (part of the mixture should be left for the sauce). Fry the breast in a hot frying pan, skin side down, and cook until done in the oven at t-180c (recommended degree of doneness - medium or medium rare).

Peel the orange and separate the segments (remove the film).

Tear lettuce leaves, mix with chopped cherry tomatoes, olive oil, salt and pepper.

Sauce: heat honey and Demi-glace sauce on the stove until thickened, add cognac, evaporate a little and flambé.

Cut the pear into slices and fry on the grill. Place pear, chopped duck fillet, and orange segments on a plate. Pour the sauce over the lettuce leaves.

3 . Duck magret on peaches

Ingredients:

Duck breast - 260g

Fresh peach - 100g

Salad Lollo Rosso - 20g

Dry red wine - 60g

Balsamic vinegar - 2g

Salt, pepper - 0.1g

Pink pepper - 0.2g

Leek - 1g

Cooking technology: Trim the fat from the duck breast (magret) around the edges. Make cross-shaped cuts on the skin side, add salt and pepper and fry in vegetable oil on all sides until half cooked. Bring to readiness in the oven for 7-10 minutes. Tear the salad and drizzle with balsamic vinegar. Remove the pit from the peach and cut the pulp into thin slices. To prepare the sauce, pour red wine into the pan, add honey and fat (one tablespoon) remaining after frying the breast. Reduce the sauce by half and add pink pepper. Place peach slices in a fan pattern in the center of the plate and place lettuce leaves on top of the peaches. Cut the breast into several equal slices and place on lettuce leaves. Pour the sauce over the finished dish. Garnish with leek strips.

8. Technological maps

Technological map No. 1 Boiled poultry with garnish

Bulb onions
Weight of boiled poultry
Entry: birds

Processed poultry carcasses are molded before cooking, i.e. give them a compact shape (see Appendix 1). In this case, the carcass is placed on the table with its back down, held with the left hand, and with the right hand a chef's needle and thread are passed through the legs. Then the needle and thread are moved under the carcass to its original position, passed again under the end of the sirloin protrusion, the legs are pressed against the carcass and the thread is tied on the back with a knot.

Prepared poultry carcasses are placed in hot water (2 - 2.5 liters per 1 kg of product), quickly brought to a boil, and then the heat is reduced. Remove the foam from the boiling broth, add chopped roots, onions, salt, cook at low boil in a sealed container until cooked, after which the cooked carcasses are removed from the broth, allowed to cool and cut into portions as required.

Release the bird, 2 pieces (fillet and legs) per serving.

When portioning poultry, especially large ones (chickens, broilers - chickens, turkeys, geese, ducks), you can cut out the back bone. To do this, the bird is cut lengthwise into two parts so that one half is left without the back bone. Then the back bone is cut off from the other half and portioned.

Chopped portions of poultry are poured with hot broth, brought to a boil and stored on a steam table in a sealed container. The broth remaining after cooking food is used to prepare sauce or side dish (crumbly rice porridge).

When on holiday, boiled poultry is garnished and topped with sauce or served natural without sauce.

Side dishes - crumbly porridge, boiled or steamed rice, boiled green peas, boiled potatoes, mashed potatoes, boiled vegetables, complex side dish. For boiled geese and ducks - stewed cabbage, baked apples, etc. Sauces - steam, white with egg, for geese and ducks - red main.

Technological map No. 2. Poultry in steam sauce with mushrooms and rice

Butter
Weight of boiled or poached poultry
Fresh porcini mushrooms
Dried porcini mushrooms
Fresh champignons
Weight of prepared mushrooms
Output: birds

Chickens, chicks, broilers - chickens are allowed in. The turkeys are boiled. The finished poultry is cut into portions, and the broth is used to make sauce.

Prepared fresh porcini mushrooms are boiled in water (25 - 30 minutes), thoroughly washed dried mushrooms soak for 3 - 4 hours, then boil in the same water for 1.5 - 2 hours. When using fresh champignons, they are poached. The decoction is used when poaching poultry.

When leaving, the bird is garnished, sliced ​​ready-made mushrooms are placed on top of it and poured with steam sauce. Garnish - boiled or steamed rice.

Technological map No. 3. Poultry stew

Margarine - table
Mass of fried poultry
Potato
Tomato puree
Bulb onions
Table margarine
Wheat flour
Mass of side dish and sauce

Prepared poultry carcasses, chopped into pieces of 40 - 50 g, are fried until a crispy crust forms. Then the prepared products are poured with hot broth or water in an amount of 20 - 30% by weight of the products, sautéed tomato puree is added and simmered for 30 - 40 minutes. The broth remaining after stewing is drained and red main sauce is prepared on it, which is poured over the stewed pieces of meat, add fried diced potatoes, carrots, onions and simmer for 15 - 20 minutes. The stew is served together with sauce and side dish.

Technological map No. 4. Poultry pilaf

Table margarine
Bulb onions
Tomato puree
Rice groats
Mass of stewed poultry
Ready-to-eat rice with vegetables

The bird is cut into portions (one piece at a time). Fry until a crust forms, sprinkle with salt and pepper, put in a bowl, add sautéed, finely chopped carrots and onions, tomato puree, pour in hot broth or water and let it boil (the liquid is poured based on the norm of water for preparing crumbly porridge), then add the washed rice cereal and cook until thickened. After this, the dishes with pilaf are placed in the oven for 40 - 50 minutes.

Technological map No. 5. Poultry stewed in sauce with vegetables

Table margarine
Potato
Bulb onions
Canned green peas
Mass of fried poultry
Mass of side dish and sauce

The fried poultry is chopped into portions, fried potatoes cut into slices, sautéed carrots and onions are added, poured with red main sauce and simmered for 20 - 30 minutes. Add green peas or chopped beans 5 - 10 minutes before readiness.

The stewed bird is released with vegetables and the sauce in which they were stewed. This dish can also be prepared in portioned pots.

Quality requirements: Neat and beautiful design, the dish should have a serving temperature of 75°C. Free of foreign odors and tastes. Golden color.

Conclusion

The problem of nutrition is one of the most important social problems. Human life, health and work are impossible without nutritious food. According to the theory of balanced nutrition, a person’s diet should contain not only proteins, fats and carbohydrates in the required quantities, but also substances such as essential amino acids, vitamins, and minerals in certain proportions that are beneficial to humans and are contained in poultry meat.

Many different dishes can be prepared from poultry, which includes chickens, turkeys, ducks, and geese. Interest in this type of meat product continues to grow. Chicken and turkey meat is the most profitable; it is especially convenient to prepare dishes for festive table, since there are many options for dishes made from it, differing in shape and flavor. Chicken goes well with seasonings, sauces and complementary ingredients. You can fry the bird either in a frying pan or in a shallow pan or in a casserole dish with heated oil. The duration of roasting poultry depends on its type, age and size. To form a golden brown crust, it is advisable to first coat the hens and chickens with sour cream and then fry them in well-heated fat.

Delicious main courses can be prepared from chicken. Young chickens are best suited for frying, while old ones are best suited for boiling or chopped cutlets. Let us note that today chicken is more than available in our country and, what is pleasant, Russian poultry farms, having successfully survived troubled times, have not died and delight us with beautiful, varied, fresh products. Today chicken, duck, and goose are sold in stores, markets, and street stalls not only as carcasses, but also in cut-up form: individually - legs, breasts, wings, etc.

Based on fatness, age and quality of processing, chickens, geese, ducks and chickens are divided into the first and second categories. Poultry comes to agricultural stores as processed carcasses, so that even the most inexperienced housewife can determine their level of fatness. Poultry is truly one of the most popular types of meat in the world. Not a single national cuisine can do without it; in general, it is a product of all religions, which cannot be said about pork or beef.

That is why the work pays attention to such an issue as poultry meat in nutrition. The goal of the work has been achieved.

SpisoToliterature

1. Anfimova N.A.; Zakharova T.I. Tatarskaya L.L. Cooking; textbook for environments. prof. Tech. school 4th ed. reworked M.: economics, 2000.

2. http://www.gotovim.ru/recepts/meat/chicken/13402.shtml

3. Brozovsky D.I. Borisenko I.M. Fundamentals of merchandising: Textbook. for technical school students - 3rd ed., revised. - M.: economics 2001

4. Beshenkova A.K. Technology. Methodology for teaching technology. 5 - 9 grades: Method. allowance / A.K. Beshenkov, A.V. Bychkov, V.M. Kazakevich, S.E. Markutskaya. - M.: Bustard, 2003.

5. Baranovsky V.A. Cook - technologist. Textbook Rostov-on-Don "Phoenix" 2003

6. http://chefs.ru/

7. Hot and cold meat snacks / Ed. Annette Voltaire. Moscow AST Astrel 2003

8. Dubtsov G.G. Commodity research of food products publishing center "Academy" 2002

9. Ermakva V.I. Basics of cooking. "Textbook for students in grades 8 - 11 of secondary school" - M: Education, 2005.

10. Ersak A.F. Secrets of housekeeping. Barnaul Altai book publishing house.

11. A book about tasty and healthy food / Under the general. ed. Dr. Tech. sciences, prof. THEM. Skurikhina. 12th ed., revised. and additional - M.: AST - PRESS SKD, 2003

12. Kovalev N.I. Salnikova L.K. Cooking technology. Textbook for students 3rd ed. reworked M.: economics, 2004.

13. Kovalev N.I., Kravtsova V.A., Kutkina M.N. Cooking technology - M.: Business literature 2001.

14. Lagutina L.A. Poultry and game dishes. Rostov n/d.: Publishing house "Prof-Press", 2005

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Characteristics of poultry: organization of the process of preparing raw materials, features of the preparation of semi-finished products. Technology and assortment of complex hot poultry dishes. Organization of the technological process of preparation and quality control.

MINISTRY OF EDUCATION AND SCIENCE

RUSSIAN FEDERATION

FEDERAL AGENCY FOR EDUCATION

Department of Social and Cultural Service and Tourism

COURSE WORK

on the course “technology of public catering products”

on the topic of:

« Assortment and features of preparing poultry dishes ».

Introduction………………………………………………………………………………3

1. Characteristics of poultry dishes…………………………………….6

1.1 Characteristics of the raw materials used……………………………6

1.2 Methods of cooking poultry……………………………...8

2. Assortment and features of preparing poultry dishes……….17

2.1 Poultry processing, preparation of semi-finished products and use of food waste…………………………………………………………………………………17

2.2 Physico-chemical processes occurring during heat treatment…………………………………………………………………………………..24

2.3 Dishes from boiled and poached poultry………………………….33

2.4. Fried and stewed poultry dishes……………………………35

2.5. Dishes from chopped poultry………………………………………………………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 D………………………………………………………...64

Appendix E……………………………………………………………….……………..65

Appendix G……………………………………………………………...……………...67

Appendix 3……………………………………………………………69

Appendix I……………………………………………………………...71

Appendix K………………………………………………………...72

Introduction

We have already become accustomed to associating taste with a certain type of product - so poultry, for example, has its own unique smell and taste. But practice has shown something else: the product can remain the same, but its taste will change depending on the cooking.

Tender 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 familiar food for us. We usually cook duck, goose, and turkey on holidays.

Stores often sell not adult birds, but chickens raised in an accelerated way - broilers.

The most valuable nutritional component of poultry meat is, of course, protein. Chicken meat, including broilers, depending on the category, contains 18-21%, geese 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 shortage of essential amino acids.

As a rule, there is much more fat in the meat of waterfowl. For comparison: the fat content of broilers ranges from 11-16%, of similar-aged goslings - 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. The predominant vitamins in poultry meat are B vitamins. Mineral elements include 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 little connective tissue. The pectoral muscles contain the least amount of them, which is why the most delicious dishes are prepared from poultry breasts.

When cooked, 40 to 60% of vitamins are lost, so side dishes for chicken, ducks, geese and turkeys, as well as other meat dishes, should include vitamin-rich fresh vegetables or sauerkraut.

Poultry meat contains more complete proteins than meat from domestic animals. Chicken and turkey meat is considered a dietary product; it is better and faster absorbed. Poultry dishes are recommended not only for the healthy, but also for the sick, convalescents, and those in need of increased nutrition; they are very useful for children. Poultry meat contains a lot of vitamins. Poultry by-products (heart, liver, kidneys, stomachs, scallops, necks, wings) are also rich in nutrients. Poultry dishes are quick, easy and simple to prepare.

Poultry dishes are an important source of proteins. Poultry meat has less connective tissue and therefore 2-3 times less incomplete proteins than beef.

Poultry fillet dishes are especially appreciated, as they contain more nitrogenous substances and have a delicate texture. Culinary products from lean poultry are widely used in medical nutrition. Side dishes of cereals and potatoes complement poultry dishes with carbohydrates, and vegetables enrich their vitamin and mineral composition.

Therefore, consideration of the range and features of preparing 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 consumer attention to their products, which, in fact, is the basis of their success, growth and prosperity. As an interconnected phenomenon, growing, stronger enterprises become providers of higher quality, better goods and services, while distinguishing their work high level service and attention to the wishes and needs of clients.

The purpose of writing a course work is to acquire theoretical knowledge about the technological processes of poultry processing, preparation, presentation and distribution of ready-made dishes, assessing its quality and safety.

To achieve this goal, it is necessary to study a number of the following questions:

The importance of poultry dishes in nutrition

Methods of cooking poultry

· Processes that shape product quality

Poultry processing

· Poultry dishes

The basis for research is information from the Internet, studying textbooks, methodological manuals, catalogues, articles from magazines and newspapers.

1. Characteristics of poultry dishes

1.1 Characteristics of the raw materials used

Poultry includes chickens, geese, ducks, and turkeys.

Poultry meat is healthy and easily digestible (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 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 mineral substances, meat contains salts of potassium, sodium, phosphorus, calcium, iron, and copper. Poultry meat contains a lot of extractive substances, so broths, especially from chicken, are aromatic, causing increased secretion of digestive juices, and this contributes to better absorption of food.

Compared to slaughtered livestock, poultry muscle tissue is denser and finer-fibered. There is less connective tissue, it is more delicate and soft. Fat deposits located under the skin, on the intestines and stomach. Thanks to the uniform 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, and quality of finishing.

The young bird has a non-ossified, cartilaginous keel of the sternum and a non-keratinized beak. Chickens have delicate, elastic scales on their legs, roosters have soft, movable spurs in the form of a tubercle, and goslings and ducklings have delicate skin.

The adult bird has a hard, ossified sternum keel and a horny beak. Chickens and turkeys have hard scales on their legs, roosters and turkeys have hard, keratinized spurs, and geese and ducks have tough skin.

Poultry is delivered to food establishments without feathers, chilled or frozen, semi-gutted (carcasses without intestines) or gutted (carcasses in which internal organs have been removed, except kidneys, lungs, omentum; head - to the 2nd cervical vertebra, legs - to the tarsal joint , neck - without skin at the base). Depending on the fatness of the bird, it 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 the carcasses, the color of the meat, its consistency, the state of fat, and the 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 heat treatment methods are boiling, frying, stewing, poaching and baking.

Depending on the method of heat treatment, poultry dishes are divided into boiled, fried, stewed and baked.

1.2. Methods for cooking poultry

The variety of raw materials and products used in culinary practice, the 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:

· amount of waste;

· amount of nutrient loss;

· weight loss;

· taste of the dish;

· digestibility of finished products.

Methods for processing raw materials and products are classified:

· by stages of the technological process of production of culinary products;

· by the nature of the active principle.

Methods are distinguished according to the stages of the technological process:

· used in processing raw materials 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 sales of finished products.

According to 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, sifting, mixing, cleaning, grinding, pressing, molding, dosing, breading, stuffing, stuffing, loosening.

Sorting. Products are sorted by size or culinary purpose, parts of carcasses are divided into those suitable for frying, boiling, stewing, etc. During sorting, products of inadequate quality and mechanical impurities are removed.

Mixing. When making many dishes and culinary products, it is necessary to combine various 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.

Grinding. The process of mechanically dividing 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 (carcasses are molded for greater compactness).

Dosing. To obtain culinary products of appropriate quality, it is necessary to strictly adhere to the established recipes. For this purpose, products are dispensed by weight or volume.

Breading. This is a mechanical culinary processing, which consists of applying breading (flour, lezon, 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 processing that involves filling specially prepared products with minced meat.

Stuffing. 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 partially destroying the structure of the connective tissue of products of animal origin to speed up the cooking process.

Hydromechanical processing methods

Hydromechanical impact on products in order to remove contaminants from the surface and reduce microbial contamination, as well as in soaking certain types of products in order to intensify heat treatment processes, in soaking salted products, in separating mixtures consisting of parts of different specific gravity, etc.

Washing and soaking. Almost all products supplied to public catering establishments are washed. Washing poultry meat with warm water can reduce the contamination of its surface by 80-90%.

Flotation. Flotation is used to separate mixtures consisting of particles of different specific gravity. A heterogeneous mixture is immersed in a liquid, with lighter particles floating and heavier particles 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 varying dispersion.

Sedimentation is the process of separating solid particles from suspensions under the influence of gravity. Upon completion of precipitation, the clarified liquid is separated from the sediment.

Filtration is the process of separating suspensions by passing them through a porous membrane that can retain suspended particles and allow the filtrate to pass through. This method can almost completely free the liquid from suspended particles.

Emulsification. In 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, thereby significantly increasing the interface between the liquids. Surface tension forces act in the surface layer and therefore individual droplets tend to become larger, resulting in a decrease in free energy. This leads to the destruction of the emulsion. To give the emulsion stability, emulsifiers are used. These are substances that either reduce surface tension or form protective films around droplets of crushed liquid (oil). Emulsifiers come in two types: powder and molecular.

Foaming (whipping). This is a mechanical cooking process that involves vigorously mixing one or more products 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 processing methods are based on concentration differences, which is why they are often called diffusion.

Dissolution is the transition of a solid phase into a liquid phase. In culinary practice, solutions of salt and sugar of varying concentrations are often prepared.

Extraction is the selective removal of a substance from a liquid or porous solid by a liquid.

Drying, thickening - removing moisture from solid plastic and liquid products by evaporation.

Chemical, biochemical, microbiological processing methods.

The purpose of these culinary processing methods is to impart certain properties to culinary products through the action of chemical reagents, enzymes, and microorganisms.

Marination is the aging of products in solutions of food acids in order to give the finished product a specific taste, aroma and consistency.

Thermal processing methods

They are associated with heating and cooling.

Heating. Heating a product using various heat-transmitting media 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. Surface heating is the most common.

Surface heating. In this case, the surface of the product heats up upon contact with water, steam, heated fat, air or infrared rays. From the heated surface, heat is transferred due to thermal conductivity into the depths of 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 heated only on one side and must be turned over during processing.

During radiation heating, the product is irradiated with a stream of infrared rays (IRL), and it is heated simultaneously from all sides. The source of PCL can be heated surfaces (walls of ovens, electric heating elements, etc.) or special lamps (tubular or conical with a mirror surface). ICLs penetrate 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. During volumetric heating, the energy of electromagnetic vibrations or electric current is converted into thermal energy in the product itself and almost its entire mass is heated almost simultaneously. There are two methods of volumetric heating: electric contact and ultra-high frequency (microwave heating).

In the electrocontact method, an electric current is passed through the product. This method is used extremely rarely.

During microwave heating, the product is placed in an alternating electromagnetic field.

Cooling - heat transfer to environment. This process is used to preserve the quality of products, extend the sales period, as well as to carry out technological processes such as gelation.

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 slight heating of the product leads to the destruction of vitamins and loss of soluble nutrients. Some products lose their natural color, so you should use techniques that minimize losses.

Heat treatment techniques are divided into two main types: boiling and frying; in addition, there are combined and auxiliary techniques.

Cooking is the heating of a product in liquid or steam. The most common method of cooking is basic cooking, in which the product is completely immersed in liquid. Cooking is done 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 goes into the solution, so the main cooking method is used for cooking soups and broths.

A type of cooking is poaching - cooking food in a small amount of liquid, usually under a closed lid. Prepared products are filled with liquid to no more than 1/3 or 1/5 of its height. Allow products with a delicate texture and high moisture content. Poaching allows you to retain most of the nutrients in the product.

The least loss of nutrients occurs during steam cooking, when the product does not come into contact with liquid, but is heated by steam generated by boiling water. This method is used in therapeutic nutrition.

Cooking in a water bath - this method is used to prepare various puddings, egg porridges, and egg-butter sauces. The cooking temperature does not exceed 80 C, as a result of which the products obtain a delicate consistency.

Cooking 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 cooked in special cabinets. Products with this method quickly reach readiness, almost completely retain their nutrients and acquire a pleasant, unusual taste.

Frying is heating food without liquid in varying amounts of fat; the frying temperature is much higher than boiling. There are various frying techniques.

For frying, the main method is to use shallow, open dishes (pans, baking sheets). Place a small amount of fat (5-10% of the weight of the product) into the container and heat it. Then the products are 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 frying), use deep dishes (electric fryers, electric frying pans), heat the fat to 160-180 C, then lower the product. Fat envelops the product, ensuring uniform formation of a crust on all sides. Deep frying is a mixture of animal and vegetable fats in a 2:1 ratio. Deep frying cannot be reused, as it produces substances harmful to the human body when burned.

Roasting over an open fire. The prepared product is placed on a metal grate, greased with bacon fat 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 occurs in a closed space by heating the air to 150-270 C. As a result, the product is fried evenly on all sides and acquires a golden brown crust; sometimes products previously fried in the main method are cooked in an electric cabinet.

Combined techniques.

These include: stewing, simmering, boiling followed by frying and baking.

Stewing includes two operations: frying until golden brown and simmering with the addition of spices. When stewed, the product becomes softer and acquires a unique taste.

Baking. Boiled, poached, fried or raw semi-finished products are poured with sauce and baked in the oven.

Brewing is the process of heating pre-fried foods in a rich broth until cooked. When ready, they are placed in the oven to acquire gloss.

Boiling followed by frying. The products are first boiled and then fried. It is used when preparing side potatoes, as well as for those products that cannot be brought to readiness by frying alone.

Auxiliary methods.

Singeing - this method is used for the primary processing of poultry.

Blanching is placing the product in boiling water for some time.

Sauteing is the heating of food in a small amount of fat or without it, followed by heat treatment. The purpose of sauteing is to preserve aromatic and coloring substances.

2. Assortment and features of preparing poultry dishes

2.1 Poultry processing, preparation of semi-finished products and use of food waste

Poultry processing.

Poultry processing consists of the following operations: defrosting; scorching; removal of the head, neck, legs; gutting; washing; drying; preparation of semi-finished product.

Defrosting. Poultry carcasses are defrosted 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 touch each other.

Searing. Before singeing, the carcasses are dried with a clean cloth and rubbed with flour to lift the hairs and fluff. Then they are singed using a gas burner or a special singe furnace.

Removal of head, neck, legs, wings. Heads are cut off between the second and third cervical vertebrae. Before removal, a vertical skin incision is made on the neck from the back, the skin is pulled back, the neck is released and then removed at the level of the shoulder joints, while the skin of the neck (1/3) is left on the carcass so that it covers the cut site. The legs are separated at the tarsal joint. Wings – up to the elbow joint (except for chickens).

Evisceration. In poultry arriving in semi-gutted form, the internal fat, liver with gall bladder, esophagus, trachea, stomach, heart, kidneys, lungs, spleen, testes, and ovaries are removed. In gutted poultry, internal fat and lung kidneys are removed. Sections 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. The fat gland is cut out on the top of the back near the tailbone.

The washing up. The bird is washed with cold running water at a temperature no higher than 15 C. When washing, dirt, blood clots, and remaining entrails are removed.

Drying. The washed poultry is dried. To do this, place it on baking sheets, racks with the cut side down to drain the water.

Game processing. It consists of the following operations: defrosting; plucking; scorching; removal of wings, neck, legs; gutting and washing.

Defrost game in the same way as poultry.

Plucking begins from the neck, while feathers are pulled out against the direction of their growth. The feathers and down of hazel grouse, woodcock and marsh game are very easy to remove.

Only large game (grouse, black grouse, wild ducks and geese) are singed.

The game's wings and neck are completely removed, and its legs are cut off. Small game is skinned from the head and neck, and the eyes are removed; the head and beak are left.

Large game is gutted like a bird. In small game, an incision is made on the neck from the back, the crop, esophagus, and then the entrails are removed. Gutted game carcasses are washed well.

Preparation of semi-finished products.

Semi-finished products are prepared from poultry: whole carcasses prepared for heat treatment, portioned, small-piece and chopped.

Carcass prepared for heat treatment. To ensure that the carcasses are evenly heated during cooking and easier to portion when frying, they are formed (seasoned). There are several traditional ways carcass molding (“in a pocket”, “in one thread” and “in two threads”).

To tuck into a pocket, skin cuts are made on both sides of the carcass (“pockets”) and the ends of the legs are inserted into these slits. The neck opening is covered with skin from the neck, the wings are tucked towards the back so that they hold the skin of the neck.

Dressing “in one thread” - the carcass is placed on its back, held with the left hand, and the legs are pierced with a chef’s needle and thread with the right hand, then the needle and thread are moved under the carcass to its original position and a second puncture is made, passing the needle under the end of the sirloin protrusion, the legs are pressed to the carcass and tie the ends of the thread with a knot on the back. Poultry and game are threaded into one thread for frying.

Dressing “in two threads” - the carcass is placed on its back, a thread is passed through the leg at the bend, threaded further through the carcass and the second leg, then the carcass is turned on its side, a needle with the same thread is passed through the wings and skin from the neck, wrapped over the back ; the ends of the first thread are tied. The carcass is placed on its back, they take a second thread, pass it through the carcass under the back near the pelvis, press it with this thread (loop), pass it back through the carcass, and tie the ends of the thread. This is how they season chickens, chicks, turkeys, and large game.

When molding without a needle (by tying), take threads 0.5-0.6 m long. The carcass is placed on its back, a loop is tied on the sternum, to do 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 this, threads are placed on the ends of each leg, pulled together, pressing it closer to the carcass, and tied into a knot. This method is used to season hens and chickens.

Large poultry carcasses are shaped in the same way as poultry.

Small game is tucked into the muff (leg into leg) or with the beak.

Quails are tucked into the muff: a cut is made on the leg between the flesh and the tendon and the second leg is inserted into this cut.

“Beak” is used for game with a long and sharp beak (woodcock, snipe, great snipe). To do this, use the blunt side of a knife or a hoe to crush the bones of the legs in the legs, after which they are intertwined and pressed to the chest part (to the end of the keel bone), the head and neck are applied to the carcass on the right side, a puncture is made with a needle in the leg, the beak is passed through the puncture, fastening the intertwined legs.

Portioned semi-finished products are prepared from poultry and game, such as natural cutlets, breaded cutlets, poultry, game - according to the capital, natural stuffed cutlets. To prepare these semi-finished products, fillet is used.

To separate the fillet, the bird is placed on a cutting board with its back down, the skin is trimmed at the flanks and the legs are bent, turning them inside out at the joints; remove the skin from the loin; The flesh is trimmed along the protrusion of the breast bone; cut the bone - the fork (collarbone) and cut off first one fillet with the shoulder (wing) bone, and then the other. The removed fillet consists of two layers of muscles: the outer (large fillet) and the inner (small fillet).

The longitudinal tendon is pulled from the small fillet, and the remainder of the clavicle is pulled from the large fillet. The humerus bone is cleared of pulp and tendons and shortened to 3-4 cm, cutting off the thickened part. Next, the surface wall of a large fillet is cut off, and one or two oblique cuts are made along its inner side, the fillet is unfolded so that the tendon running inside it is exposed, which is cut in two or three places, after which the fillet is shaped.

Natural cutlets. A small fillet is inserted into the cut of a large fillet, the edges of the large fillet are tucked towards the middle, covering the small fillet, and given an oval shape.

Breaded cutlets. Unlike natural ones, these semi-finished products are moistened in leison and breaded in white breading.

Bird, game in the capital's style. The shoulder bone is cut off from a large fillet. The prepared fillet is lightly beaten, dipped in lezon, and breaded in white bread, cut into strips.

Kiev style cutlets (stuffed). The prepared large chicken fillet (with bone) is cut lengthwise from the inside, the flesh is unfolded and lightly beaten to a thickness of 2.5-3 mm; the tendons are slightly cut and, if ruptures form, thinly chopped pieces of fillet are placed on them; A pear-shaped piece of butter is placed in the middle of the beaten fillet. Place a small fillet on the minced meat and unfold the edges of the large fillet so as to completely cover the minced meat. The cutlets are dipped in lezone, breaded in white breading, again moistened in lezone and again breaded in white breading. Before frying, store in the refrigerator to allow the oil to solidify.

Cutlets stuffed with milk sauce and mushrooms. They use fillets of chicken, pheasant, hazel grouse, gray partridge, and wood grouse. For minced meat, chopped boiled mushrooms (white or champignons) are placed in a thick milk sauce. The bone is cut off from a large, cleaned fillet. Place minced meat in the middle of the fillet, cover with a small fillet, insert a trimmed bone from the thin side of a large fillet under the small fillet (for game fillet, insert a leg bone). Then the edges of the large fillet are folded, pear-shaped, and double-breaded in white breading. Cutlets can be stuffed with liver pate.

Small-piece semi-finished products.

Semi-finished products for stews are chopped from poultry, game or processed offal into pieces weighing 40-50 grams.

Chopped semi-finished products. For semi-finished products from chopped poultry, cutlet and dumpling masses are prepared.

Cutlet mass. For the cutlet mass, chickens, broiler chickens, turkeys, hazel grouse, black grouse, partridges, wood grouse, and pheasants are used. For poultry, the entire flesh of the carcass is used, and for game (except for pheasants and partridges), only the fillet is used. The pulp is separated from the bones and skin (you can use the pulp together with the skin) and passed through a meat grinder along with the internal fat. The 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 beaten.

Internal fat can be replaced with butter or creamy margarine. Cutlets, meatballs, zrazy, meatballs, etc. are prepared from the cutlet mass.

The cutlets are breaded in breadcrumbs, white breading or white bread, cut into cubes (Pozharsky cutlets).

Stuffed meatballs are stuffed with finely chopped boiled champignons. The semi-finished product is given round shape and breaded in breadcrumbs.

Zrazy is prepared from the pulp (without skin) of chickens and broiler chickens. For minced meat, peeled carrots and zucchini are finely chopped, simmered with butter, poured with eggs mixed with milk, and brought to readiness. The omelette mixture is cut into slices. The semi-finished product is shaped like minced beef zrazy, but is not breaded, as it is steamed or poached.

Dumpling mass. Poultry pulp or game fillet is passed through a meat grinder with grid holes 2.5-3 mm in diameter 2-3 times, white bread soaked in milk or cream is added and passed through the meat grinder again. Then add egg whites and beat thoroughly, gradually adding milk or cream. The mass should be fluffy and light. Add salt before finishing cooking.

The mass is used for stuffing game fillet cutlets, preparing dumplings as a side dish for holiday soups, and also for preparing steamed cutlets.

Use of food waste.

Poultry food waste includes: heads, legs, necks, wings, scallops, hearts, livers, stomachs. Some of them are characterized by high nutritional value. Thus, the stomach, heart, and liver contain 19-26% proteins. Proteins from internal organs are absorbed in almost the same way as proteins from meat. There are significantly more vitamins (A, PP, group B) in these products than in meat.

The heads and legs are scalded or singed. After this, 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 of stumps and washed.

The scallops are scalded, the film is removed from them, rubbed with salt, and washed.

After cutting the gallbladder, the liver is thoroughly washed.

The heart is freed from the pericardial sac and blood clots and washed.

The stomachs are cut to the middle, turned inside out, the contents are removed, the cuticle is peeled off, and washed.

2.2 Physico-chemical processes occurring during heat treatment

Protein changes.

Protein is complex organic compounds, consisting of several amino acids, protein contains five main elements: carbohydrate, hydrogen, oxygen, sulfur and nitrogen. Proteins are plastic materials for the body, that is, when combined in different 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; according to nutritional value into complete and incomplete; by composition into simple and complex; According to the shape of the molecule, it is divided into globular (ball-shaped) and fibrillar (fiber-shaped).

In the human body, proteins break down into amino acids, which are absorbed into the blood and again converted into protein in our body. The human body needs protein of a certain composition. The nutritional value of protein is determined by the degree of its digestibility. Protein digestibility depends on the product and the method of heat treatment.

Properties of proteins:

· solubility in water, salt, alkalis

· protein hydrolysis

interaction with acids (amphotericity)

hydration (the ability of proteins to firmly bind significant amounts of moisture)

· dehydration (loss of bound water by proteins during drying, freezing or thawing, during heat treatment of semi-finished products). The degree of dehydration determines the following: important indicators, such as the moisture content of finished products and their yield.

· Protein denaturation is a change in the structure of the proteins of a molecule under the influence external factors(temperature, beating, acidic environment, mechanical stress). During cooking, protein denaturation is most often caused by heat.

Denaturation is accompanied by changes in the most important properties of the protein:

1. 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. increased attackability by digestive enzymes (heat-treated foods containing proteins are digested faster and easier);

4. loss of ability to hydrate (dissolve, swell);

5. loss of stability of protein globules, which is accompanied by their aggregation (coagulation, or coagulation, of the 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 denature and coagulate; 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 are released in the form of flakes on the surface. If you salt the water before heating the product, more proteins will go into the solution and a large amount of foam will appear, so the water should be salted after the meat has warmed up and the proteins have lost their ability to dissolve.

Characteristics of muscle tissue proteins.

Connective tissue is made up of the proteins elastin and collagen. The more elastin and less collagen, the more difficult it is for the meat to soften.

Changes in connective tissue proteins during heat treatment:

1. collagen denaturation;

2. collagen swelling;

3. Rapid length reduction or welding of collagen.

As a result of the first stage, the size of the meat decreases, and as a result of the second stage, a significant part of the moisture is pressed out and goes into water.

To avoid reducing the surface of the semi-finished product, they are beaten off.

With further heating, all hydrogen bonds are destroyed. Between the polypeptide chains of collagen, the transition of insoluble collagen into glutin, which is highly soluble in hot water, occurs. The breakdown of collagen fibers is associated with greater moisture absorption. Factors influencing the transition of collagen to glutin:

1. heating;

2. presence of lags;

3. age of the animal;

4. part of the carcass;

5. type of meat;

6. mechanical impact;

7. exposure to acid;

8. type of meat.

Change in carbohydrates.

Carbohydrates include sugars, starch, fiber, semi-fiber, and cell wall carbohydrates. Carbohydrates are energy material for the human body.

Sugars are divided into monosaccharides, disaccharides, and polysaccharides.

During the manufacturing process of different culinary products, sugars undergo different changes:

hydrolysis (enzymatic, acidic)

· fermentation

· caramelization

· melanoidin formation 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, named after the scientist who first described this process. The positive role is in the formation of an appetizing crust on fried, baked poultry dishes; by-products of this reaction participate in the formation of the taste and aroma of finished dishes. The negative role of the melanoid formation reaction is that it causes darkening of frying fat and reduces the biological value of proteins, since amino acids are bound.

Changes in fats.

The term “fats” in culinary practice covers a wide range of food products. These include fats of animal origin, vegetable origin, 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 essential substances, etc.

During cooking, the fat contained in the food melts and goes into the broth. The amount of fat released depends on the content and nature of the deposits in the product, the duration of cooking, the weight of the pieces and other reasons. The bulk of the fat collects 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 occurs in three stages:

1. from a triglyceride in the presence of water, a diglyceride and a fatty acid are formed;

2. monoglyceride and fatty acid are formed from diglyceride;

3. Glycerol and fatty acid are formed from monoglyceride.

To reduce the degree of fat hydrolysis and maintain 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 foods the main way, some of the fat is lost. These losses are called waste. The waste consists of fat, which is lost as a result of splashing, and losses due to smoke formation. Simultaneously with the burning of fat, it is partially absorbed by the fried product. This way, the bird absorbs little fat, since this is prevented by the moisture released during protein denaturation.

Fats change especially noticeably when deep-frying foods, as they are subjected to prolonged heating. In addition, small product particles and breading often remain in the fat and burn, and the resulting substances accelerate the decomposition of fat. When deep frying, oxidative processes predominate. First of all, fats, which contain unsaturated fatty acids that have double bonds in the molecule, are oxidized.

In addition to oxidative processes, hydrolytic processes also partially occur in fats during deep frying due to the moisture of the fried products.

Physicochemical changes that occur in fat during frying lead to changes in its color, taste and smell. One of the reasons for the appearance of dark color and deterioration of taste is the reaction of melanoid formation. The source of amine groups for this process can be fried foods and phosphatides of unrefined oils.

To slow down processes that are undesirable in frying fat and continue to use it, you should follow a number of rules:

1. maintain the required temperature (180-190 C);

2. maintain the ratio of fat and product (with periodic frying from 4:1 to 6:1, with continuous frying - 20:1);

3. periodic removal by filtering of small particles entering the fat from fried products;

4. thorough cleaning of frying baths from carbon deposits;

5. reduction of idle heating;

6. use of special heat-resistant industrial fats for deep frying;

7. use of deep fryers with a cold zone;

8. reducing contact of fat with air oxygen;

9. monitoring the quality of heated fats according to organoleptic and physico-chemical indicators.

Changes 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 bird that give it a certain taste. But highest value To form the taste of culinary products, there are processes that occur during heat treatment. Boiled and fried foods produce volatile substances that are not contained in raw poultry meat. When poultry is cooked, phosphatides are broken down, releasing hydrogen phosphide. The appearance of the characteristic taste of poultry during cooking is due to extractive substances. When frying poultry, melanoidins are formed, which determine the taste and aroma.

During culinary processing, the mass of the product changes. On the one hand, the mass decreases due to mechanical losses, moisture evaporation, extraction of soluble substances, rendering 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 yield of the finished product and is established by regulatory documents. The total change in mass affects the quality of the finished product.

Processes occurring during heat treatment of poultry and game.

The choice of heat treatment method depends on the type of bird, its age, fatness and other factors. So, chickens and turkeys are boiled, fried, stewed; Geese and ducks are often fried or stewed. The meat of old poultry is boiled or stewed. Game is usually fried.

Chopped poultry and game products are prepared less frequently than meat products. Ducks and geese contain a lot of fat, so it is not advisable to prepare chopping from them, but chickens and turkeys have tender flesh and can be used for preparing portioned products.

Under the influence of heating, complex physical and chemical processes occur in poultry meat, changes in proteins, fats, extractives, and vitamins.

The decrease in the weight of poultry carcasses during cooking is mainly due to the squeezing out of water, and during frying - also due to the rendering of fat. Weight loss associated with fat rendering is especially significant for fatty birds. So ducks and geese lose 25% of their weight when boiling, and 35% and 40%, respectively, when frying. In non-fat chickens, the difference in weight loss during frying and boiling is insignificant (28% and 31%, respectively).

The release of water-soluble substances (proteins, extractive and mineral substances, vitamins), rendering of fat leads to a decrease in the nutritional value of the finished product. When cooking proteins, 7% - 12% of their total content is lost, when frying - 4% - 8%. The amount of fat rendered during cooking is 30% - 35%, and during frying - 40% - 50%. Losses of minerals during cooking range from 13% to 30%.

With all methods of heat treatment, vitamin B1 and vitamin A are destroyed to the greatest extent. The loss of vitamins is due, on the one hand, to their destruction during heat treatment, and on the other hand, to the transition to the 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 rate of softening depends on the type of bird and its age. So young chickens are boiled for 50–60 minutes, old carcasses for 3–4 hours. An acidic environment accelerates the destruction of collagen, which is the basis for the use of tomatoes when stewing poultry.

After heat treatment, the organoleptic quality indicators of poultry and game meat also change. It becomes more tender, juicy, and acquires a specific taste and aroma. The juiciness of the 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 oven. Breading products reduces the loss of water and soluble substances and thereby improves organoleptic characteristics (juiciness, tenderness) and increases the nutritional value of finished products.

Extractive substances, reaction products of melanoid formation, fat breakdown products, and others participate in the formation of the taste and aroma of poultry meat during heat treatment.

2.3 Dishes from boiled and poached poultry

For second courses, chickens and chickens are most often boiled, less often - geese and ducks, and for cold dishes, game is also boiled. Seasoned poultry carcasses are boiled whole. 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 cooked at 85 - 90C until tender. Determine readiness by piercing with a chef's needle. The finished bird is removed from the broth and cooled. As the method progresses, they are cut into portions and heated in the broth; Chopped portions of poultry, if required, are stored on a steam table. The bird is released in two pieces per serving. When on holiday, boiled poultry is poured with white sauce with egg or served natural, topped with broth and melted butter or poultry fat. Side dish – fluffy rice, mashed potatoes, green peas, vegetables in milk sauce or butter. When going on vacation, goose or duck are poured with red sauce, since the meat of these birds is dark. The side dish for them is stewed cabbage, baked apples, pickled vegetables, red cabbage salad.

Poach fillets of chicken and game, meatballs, carcasses of chickens, chickens (pullets). Products placed in a saucepan are filled with broth to 1/3 - 1/2 of their height, butter, lemon juice, and salt are added. Thanks to lemon juice, the meat not only softens, but also becomes whiter.

Poultry with steam sauce. Poached poultry is cut into portions. The broth is used to prepare steam sauce. Separately, simmer the champignons or boil the porcini mushrooms. When leaving, the bird is garnished, sliced ​​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 fillet in steam sauce with mushrooms. The prepared cutlets are placed in a bowl with melted butter and simmered with the addition of broth, lemon juice or citric acid, champignons or porcini mushrooms for 12 - 15 minutes. When releasing, the fillet is placed on a crouton (a slice of fried white bread), slices of mushrooms are placed on top, poured with steam or white sauce with an egg, which is prepared in the broth obtained from poaching the cutlets. Side dishes – boiled and steamed rice, boiled potatoes, boiled beans.

2.4. Fried and stewed poultry dishes

All types of poultry and game birds are suitable for frying. The carcasses are tucked into a pocket or with twine, rubbed with salt, placed at short intervals on baking sheets, sirloin side up, poured with melted fat or brushed with sour cream and fried in an oven at a temperature of 230 - 250C until a color develops. Then the temperature is reduced to 170 - 180C and the bird is brought to readiness, periodically pouring the juice and fat that flows out of it. The larger the bird carcasses, the more moderate the roasting temperature should be.

Portion fried poultry in the same way as boiled poultry.

Fried chickens, chicks and turkeys are served with a complex side dish, which includes potatoes, fried in cubes or shavings, green lettuce, fresh cucumbers and tomatoes, pickled berries, and meat juice added on the side.

Fried goose is served as a side dish with stewed cabbage, crumbly buckwheat porridge or baked apples and add meat juice. It is better to serve baked apples with roast duck.

Stuffed goose and 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. Pre-soaked pitted prunes are sprinkled with sugar. Prepared carcasses are fried in an oven for 45 - 60 minutes, periodically pouring with rendered fat. The finished bird is chopped into portions and released with minced meat, poured with juice and melted butter.

Tobacco chickens. The processed chickens are flattened by cutting the breast lengthwise. Rub with garlic, salt, grease with sour cream and fry in a frying pan under pressure. When the back is cooked through, turn the chicken over and cook the inside.

The fried chicken is placed on a portioned platter or plate whole or cut in half. A side dish 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. Separately, tkemali sauce or crushed garlic, diluted with broth or wine vinegar, is served in a gravy boat.

Game fried in sour cream sauce. The game, fried and chopped into portions, is poured with sour cream sauce and heated on the stove for 5 - 7 minutes. When leaving, the game is garnished with fried potatoes and topped with sour cream sauce.

Natural fillet cutlets. Poultry or game fillet cutlets are fried in oil using the main method. When serving, place on a crouton, pour over melted butter, and place 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 cutlets stuffed with oil are deep-fried immediately before serving and finished in the oven. Place a crouton made of wheat bread or puff pastry on a dish or plate, place a cutlet on it and pour oil over it. A tartlet with green peas or vegetables in milk sauce is placed on the side. Deep-fried potatoes are placed on both sides. You can serve fresh fruits and vegetables as a side dish and 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, deep-fried and cooked in the oven for 3 - 4 minutes. Served on croutons, drizzled with butter, served 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, placed under a light press, breaded in flour, dipped in lezone, then breaded in grated white bread. Deep-fry and finish in the oven until done. When serving, pour over 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 simmered for 30–40 minutes. A sauce is prepared using the stewing broth, which is poured over the meat, chopped slices and fried carrots, parsley, onions and turnips are added and simmered for another 10 minutes, and then add fried potatoes and bring to readiness. Serve two to three pieces per serving along with a side dish and sauce.

Homemade goose, duck (in pots). Prepared carcasses are chopped into pieces, fried, placed in pots, and added raw potatoes, cut into slices, sautéed chopped onions, bay leaf, pepper, salt. Pour in the broth so that the product is completely covered and simmer in the oven until cooked. The dish is released in pots.

Poultry or game pilaf. Poultry and game are chopped into portions, one piece at a time, fried until a crust forms, sautéed finely chopped onions, carrots, tomato puree are added, poured with hot broth or water, brought to a boil, then washed rice is added and cooked until thickened. After this, the dishes with pilaf are placed in the oven for 40 - 50 minutes.

2.5. Chopped poultry dishes

Cutlet and dumpling masses are prepared from poultry and game. Products made from cutlet mass are poached or fried using the main method. Products made from dumpling mass are poached or steamed.

Steamed chopped poultry or game meatballs. Place the meatballs, without breading, in a saucepan, the bottom of which is greased with oil, and simmer for 15-20 minutes. Served with boiled or steamed rice, mashed potatoes, a complex side dish (boiled vegetables, canned green peas, boiled or mashed potatoes), topped with steamed or white sauce with egg. Additionally, when you leave, you can put slices of boiled porcini mushrooms or poached champignons on the meatballs.

Fried minced poultry or game cutlets. The cutlet mass is portioned, breaded in breadcrumbs; grated white bread; White bread, cut into cubes (Pozharsky cutlets), are formed into cutlets, fried on both sides and brought to readiness in the oven. They serve cutlets with fried potatoes, mashed potatoes, green peas, and a complex side dish. When serving, the cutlets are poured with butter.

Chopped poultry or game meatballs stuffed with champignons. The meatballs are stuffed with finely chopped boiled mushrooms, breaded, fried on both sides, and finished in the oven. Released, sprinkled with oil, with a side dish of potatoes in milk, mashed potatoes, fried potatoes and etc.

Steamed poultry dumplings. The portion molds are greased with oil, filled ¾ full with the dumpling mass and steamed for 20 – 25 minutes. The quenelles can be cut using two spoons and simmered in a saucepan at low boil for 10 - 12 minutes. Served with boiled green peas, cauliflower, and steamed rice. Pour over 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 sales process.

To quantitatively characterize one or more product properties included in its quality, single or complex indicators are used.

The quality of culinary products sold to the public is usually assessed comprehensively. 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 and culinary products, detect violations of the recipe, production technology and presentation of dishes, which, in turn, makes it possible to take measures to eliminate the detected deficiencies.

Microbiological indicators of culinary products characterize compliance with technological and sanitary-hygienic requirements during its production, conditions of storage and sale, and transportation. They are caused by three groups of microorganisms:

1. sanitary-indicative: mesophilic, aerobic and facultative anaerobic microorganisms (CFU/g) and bacteria of the coliform group (coliforms);

2. potentially pathogenic microorganisms: Escherichia coli (E. coli), coagulase-positive staphylococcus (S. aureus) and bacteria of the genus Proteus;

3. pathogenic microorganisms, including salmonella.

Physico-chemical indicators characterize the nutritional value of culinary products, their component composition, and compliance with dish recipes. Assessment of the quality of culinary products by physical and chemical indicators includes the determination of dry substances or moisture, mass fraction of fat, sugar, table salt, raw material input indicators, total (titrated) acidity, alkalinity, and freshness.

For poultry dishes, the overall appearance is first assessed: the shape of the cut, the condition of the surface, the breading. Then the culinary readiness of the product is checked by consistency and color on the cut. After this, the smell and taste of the dish are assessed, including the compliance of the culinary use of the semi-finished product with the type of product, the technological feasibility of selecting the sauce and side dish.

Portioned pieces of boiled poultry should consist of two parts (fillet and leg). Color – from gray-white to light cream. Appearance – neatly chopped pieces are placed next to the side dish and topped with sauce. Consistency – juicy, soft, tender. Smell: poultry or game when cooked. The taste is moderately salty, without bitterness, with an aroma characteristic of this type of bird.

Fried poultry should have a golden brown crust. The color of chicken and turkey fillets is white, the legs are gray or light brown, and the color of goose and duck is light or dark brown. The consistency is soft and juicy. The skin is clean, without feather residues or bruises.

Breaded chicken fillet cutlets should be golden brown. Consistency – soft, juicy, with a crispy crust. The breading should not lag behind.

The surface of minced chicken cutlets has a light golden crust. The color on the cut ranges from light gray to creamy gray. Consistency – fluffy, juicy, loose. Redness of the meat and 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, then chopped and heated before use. Dishes from poultry fillets and large game carcasses are prepared to order, as their quality deteriorates during storage. A dish made from cutlet mass can be stored hot for no more than 30 minutes, stewed dishes - no more than two hours.

3. Technological documentation for public catering products

Catering establishments must have technological maps (TC) for the entire range of dishes (products) produced according to collections of recipes. 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, yield of semi-finished and finished products per unit in grams), consumption of products (net) for a certain number of products (dishes) (kilograms, liters);

technology for preparing dishes or products, indicating the sequence of the technological process, describing the modes of mechanical and thermal processing of raw materials and semi-finished products (temperature conditions and duration of processing), features of portioning and design;

quality requirements for organoleptic indicators - appearance, consistency, color, taste and smell.

In technological maps for dishes special purpose They also indicate their nutritional value according to a number of indicators depending on the types of nutrition: children's, dietary, therapeutic and prophylactic, rational nutrition organized teams (Appendix A, B, C, D, E).

Technical and technological maps (TTK) are drawn up in accordance with the Temporary Procedure for the development and approval of TTK for new branded dishes, culinary, flour confectionery and bakery products - those that are produced and sold only at this enterprise or its branches.

The technology for preparing dishes (culinary products) in TTK must ensure compliance with the indicators and safety requirements established by current regulations.

The validity period of the TTK is determined by the enterprise itself.

When producing culinary products in accordance with the current Collections of technological standards, the manufacturer has the right to make some changes to the recipes taking into account the norms of interchangeability of products, but not to allow violations of sanitary rules, technological conditions for production of products, leading to deterioration consumer properties and quality.

TTK includes the following sections:

1. Product name and scope of application of the 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 making a dish (product). Indicate all types of products for a given dish (item).

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 a given dish (product) comply with the requirements of regulatory documents (GOST, OST, TU) and have a quality certificate and quality certificate for certain products.

4. Norms for laying raw materials by gross and net weight, norms for the yield of semi-finished products and finished products (dishes). They indicate the norms for storing products (gross, net) for 1, 10 or more servings, the yield of semi-finished products and finished products.

5. Description of the technological process. They give a detailed description, especially highlighting the mechanical and heat treatment modes that ensure the safety of the dish (product); list the food additives, dyes, etc. used.

6. Requirements for the design, serving, sale and storage of the dish (product). The design features, submission rules, the procedure for its sale and storage, and, if necessary, transportation conditions should be reflected.

7. Quality and safety indicators. Indicate organoleptic indicators, physico-chemical and microbiological indicators that affect the safety of the dish, in accordance with the annexes to GOST R 50763 - 95.

8. Indicators of nutritional composition and energy value. Provide 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 preventive, baby food and etc.)

When developing technical specifications 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 per 100 pcs. finished products (in kind, in dry substances), the total amount of raw materials for semi-finished products, the yield of finished products, humidity.

The cooking technology describes the sequence of the technological process: dough preparation, molding and baking of the semi-finished product, finishing.

The quality requirements for organoleptic indicators provide the characteristics of the semi-finished product and the finished product; 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 (based on sucrose) in terms of dry matter;

mass fraction of fat in terms of dry matter, etc.

The remaining sections of the TTC for flour, confectionery and bakery products are similar to the above.

Each TTK receives a serial number and is stored in the enterprise file cabinet. The responsible developer signs the TTK. The TTC for new or branded dishes (products) is approved by the head of the enterprise (or his deputy) (Appendix G, Z).

The procedure for performing calculations is given in the table “Chemical composition of food products”. Using reference data, it is possible to calculate the chemical composition of the raw material set (initial products), taking into account individual components by net weight (edible part). Then the content of the desired substance in the dish (product) is determined, taking into account the preservation value of the substance and the mass of the set (semi-finished product) under heat.

During culinary processing, the mass and moisture content of the finished product changes compared to the original. These two indicators are, as a rule, inversely related to each other, although their wearing is also influenced by other, often difficult to take into account, external reasons. Therefore, changes in dry matter content should be taken into account when calculating.

The degree of such changes in dry substances (losses) during technological processing C c as a percentage is calculated using the formula:

where M g – mass of the finished product (dish, product), g

M and – mass of the original product

To calculate the physical and chemical parameters and nutritional value of dishes and culinary products, you need to know: the recipe of the dish (product) by net weight (edible part); the chemical composition of food raw materials used to prepare the product, taking into account the absorbed fat for frying, added table salt, absorbed food or water not separated in the recipe; heat treatment methods; output of the finished dish (product); the amount of safety of food substances using the methods of heat treatment of semi-finished products.

After finding out all the necessary data, the calculation is made for each nutrient as follows.

First, the content of the desired substance in the raw material set is summed up, based on the loading rate and its content in the raw materials. As a result, we get the value K and - content food component in grams or milligrams per 100 g of the edible part of the raw material set. The amount of preservation of the food component C in found using physical data or formula (2), mass conservation Cm - according to tabular data and using a similar formula (3).

, (3)

(4)

СВ – safety of the substance during heat treatment, %

C M - preservation of the mass of the product during heat treatment, %

Nutritional value is determined by the content of proteins, fats and carbohydrates in grams per 100g of product.

Energy value products (dishes) A ​​in kilocalories is determined by formula (5)

A=(B+U)*4+F*9, (5)

where: B- proteins

Y-carbohydrates

4-calorie ratio for proteins and carbohydrates

9-caloric coefficient for fats

Calculation of nutritional and energy value is given in Table 1.

Table 1 - Calculation of the nutritional and energy value of the “Stuffed Hams” dish.

Name of raw materials, products, semi-finished products	Bookmark norm for 1 serving, g		Chemical composition, g
			Solids						Carbohydrates
Chicken legs
Cheese "Dutch"
Peanut kernel
Vegetable oil
Parsley (greens)
Safety during baking %
Spicy tomato sauce

To calculate the chemical composition of a dish, write out a set of products 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 (solids, proteins, fats, carbohydrates), given in grams per 100 g of product (%), are entered in columns 4. 6, 8, 10 of the table. 1. Conversion is carried out to the weight of the product specified in the recipe. The reference tables indicate the water content. The dry matter content in 100 g of product is determined as the difference “100 - water content”. So. for chicken leg 100 – 61.9 = 38.1. The obtained data is entered in 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 preservation of mass and nutrients is determined for products subjected to heat treatment: chicken legs - when frying according to an analogue in the reference data “Losses of nutrients during the main types of thermal cooking” or by difference 100 - losses”, if losses are known (according to the Collection of Recipes or analogue of the recipe). Data on safety are entered into the table and, using formula (4), the content of substances in the semi-finished product is calculated. The calculated data is entered into the appropriate columns of the table.

The energy value of a product (dish) A in kilocalories is determined by:

A=(B+U)*4+F*9= (60.325+3.46)*4+75.08*9=930.86 kcal

Assessing the quality of culinary products by physical and chemical indicators includes determining dry matter or moisture content, mass fraction of fat, sugar, table salt, raw material input indicators, total (titrated) acidity, alkalinity, and freshness. When monitoring product quality in sanitary food laboratories, methods for studying standardized indicators according to GOSTs are used, depending on the range of semi-finished products, dishes, and products.

Losses in the production and portioning of hot dishes and sauces are 10 and 15%, respectively. Hence the minimum permissible content of dry substances in main courses X tt in grams it will be equal to:

Х min =0.9(C 0 +2), (6)

where: C 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-amount of table salt added to a 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. Thus, when determining fat using the extraction-weight method, in calculating its minimum allowable content according to the recipe, losses are taken into account (% of the total content of pure fat in grams introduced into the dish): In appetizers 5, in soups 10, in hot dishes of vegetables, fish, meat , poultry for fried and stewed 15, for boiled and baked 10, in side dishes 15.

Microbiological data are specified in microbiological product standards.

Conclusion

Poultry and rabbit dishes are nutritious and easily digested 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 content of unsaturated fatty acids. The specific taste and smell inherent in poultry dishes are due to the relatively high content of extractive substances (1.5...2.5%). Poultry meat contains significant quantities of minerals (especially calcium and phosphorus), as well as vitamins (A, group B)

Feathered game meat, unlike poultry meat, contains more proteins and extractives, but less fat. It is less tender, characterized by a darker color, and has a specific taste and aroma. The slight bitterness and resinous smell are especially appreciated.

Dishes made from lean poultry and rabbit are widely used in children's and medical nutrition.

Side dishes of cereals and potatoes enrich poultry, game and rabbit dishes with carbohydrates, and vegetable dishes with vitamins and minerals.

Based on the type of heat treatment, dishes from chicken, poultry, game and rabbit are classified into boiled, poached, fried, stewed and baked.

The choice of heat treatment method depends on the type of bird, its age, fatness and other factors. So, chickens and turkeys are boiled, fried and stewed; geese and ducks are often fried and stewed. The meat of old poultry is boiled or stewed. Game is usually fried.

The features of the anatomical structure and size of poultry carcasses make it possible to subject them to heat treatment as a whole, so they are usually portioned after boiling and frying, and only when preparing some dishes is the bird chopped up before heat treatment.

After heat treatment, the organoleptic characteristics of poultry and game meat also change. It becomes more tender, juicy, and acquires a specific taste and aroma. The juiciness of the finished products depends on the method of heat treatment. Breading products reduces the loss of water and soluble substances and thereby improves organoleptic characteristics (juiciness, tenderness) and increases the nutritional value of finished products.

Extractive substances, reaction products of melanoid formation, fat breakdown products, etc., participate in the formation of the taste and aroma of poultry meat during heat treatment.

Terms and Definitions

1. Banquet dish: A dish with an original design, prepared for special occasions

2. Dish: A food product or a combination of products and semi-finished products, brought to culinary readiness, portioned and decorated

3. Cooking: Thermal cooking of products in an aqueous environment or an atmosphere of water vapor

4. Whipping: Mechanical culinary processing consisting of intensive mixing of 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 and variety

6. Frying: Thermal culinary processing of products in order to bring them to culinary readiness at a temperature that ensures the formation of a specific crust on their surface

7. Custom dish (Ndp. a la carte dish): A dish that requires individual preparation and presentation after receiving an order from the consumer for taste and appearance

8. Baking: Thermal culinary processing of products in a heating chamber in order to bring them to culinary readiness and form a crust.

9. Intensive cooling of culinary products: Rapid cooling of culinary products to low positive temperatures, carried out in special refrigeration equipment, in order to preserve quality and increase their shelf life

10. Quality of culinary products: Properties of culinary products that determine their suitability for further processing and/or consumption, safety for consumer health, stability of composition and consumer properties

11. Batter: Batter, into which pieces of product are dipped before deep-frying

12. Dumpling mass: Chopped, pureed and beaten pulp of meat, poultry or fish with the addition of other products according to the recipe.

13. Cutlet mass: Chopped pulp of meat, poultry or fish with the addition of bread

14. Culinary readiness; readiness: A set of specified physical-chemical, structural-mechanical, organoleptic quality indicators of a dish and culinary product that determine their suitability for consumption.

15. Culinary processing of food products: Impact on 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 undergone one or more stages of cooking without being ready for consumption

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. Liezon: Blend raw eggs, salt, milk or water, in which the semi-finished product is moistened before breading

21. Marination: Chemical culinary processing, which consists in keeping products in solutions of food organic acids, in order to give the finished product a specific taste, aroma and consistency

22. Menu (Nrk. price list): List of dishes, culinary, flour confectionery and bakery products, purchased goods offered to the consumer in a catering establishment, 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 purpose of producing dishes, culinary products and semi-finished products

24. Slicing: Mechanical culinary processing consisting of dividing food products into parts 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 citizen-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 product the desired organoleptic properties

27. Waste during culinary processing (Nrk. waste during primary processing): Food and technical residues generated during mechanical culinary processing

28. Cooling of culinary products: Culinary processing consisting of reducing the temperature of culinary products in order to bring them to culinary readiness, storage or further use

29. Chilled dish (culinary product): Dish (culinary product) subjected to intensive cooling

30. Breading: Mechanical culinary processing consisting of applying breading to the surface of a semi-finished product

31. Sautéing: Frying certain types of foods with fat at a temperature of 120°C to extract aromatic and coloring substances

32. Roasting vegetables: Frying coarsely chopped vegetables on a frying surface without fat

33. Serving: Weight or volume of a dish intended for single consumption by one consumer

34. Losses during culinary processing: Reducing the mass of food products during the production of culinary products

35. Poaching: Cooking food in a small amount of liquid or in its own juice

36. Warming up dishes (culinary products): Thermal cooking 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): Standardized list of raw materials, products and semi-finished products for the production of a specified amount of culinary products

38. Loosening: Mechanical culinary processing of products, consisting in partial destruction of the connective tissue structure to speed up the heat treatment process

39. Sauce (Ndp. gravy, gravy): A component of a dish that has a different consistency, used in the process of preparing a dish or served with it to improve the taste and aroma

40. Thermal cooking: Culinary processing of food products, which consists of heating them in order to bring them to a given degree of culinary readiness

41. Thermostating of dishes: Maintaining the set temperature of dishes during distribution or during delivery to the place of consumption

42. Stewing: Poaching foods with added spices and seasonings or sauce

43. Minced meat: Chopped or pureed mass of products that have been subjected to pre-mechanical or heat treatment

44. Stuffing: Mechanical culinary processing consisting of filling specially prepared products with minced meat

45. Signature dish: A dish prepared based on a new recipe and technology or a new type of raw material and reflecting the specifics of this enterprise

46. ​​Chemical culinary processing: Culinary processing of food products using chemical methods for the purpose of producing culinary semi-finished products

47. Shredding: Cutting vegetables into small, narrow pieces or thin, narrow strips

48. Stuffing: Mechanical culinary processing, which consists of introducing vegetables or other products specified 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 from the best chefs in Russia” by N.V. Ilinykh. 2008 – 217s

2. Magazine “Gastronomic School” No. 16. 2006

Edited by M. A. Nikolaeva, 2001 – 480s

3. Microbiological standards for manufactured products

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. - Ekaterinburg: Ural State University of Economics Publishing House, 2002-185s

5. The most delicious poultry dishes /author-comp. N.E. Krestyanova – M.: AST Vladimir: VKT, 2008-62

6. Collection of recipes for dishes and culinary products for catering establishments, Moscow ed. Khlebprodinform 1996

7. Directory “Chemical composition of food products”

8. Directory “Losses of nutrients during the main types of thermal cooking.”

9.Cooking technology.” N. I. Kovalev, M. N. Kutkina Edited by M. A. Nikolaeva, 2001 – 480c

10. Magazine “Gastronomic School” No. 16. 2006 Edited by M. A. Nikolaeva, 2001 – 480s

11. Requirements for the quality of semi-finished products, ready-made dishes 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 – 480 pp. (p. 23).

Cooking technology." N. I. Kovalev, M. N. Kutkina Edited by M. A. Nikolaeva, 2001 – 480c (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. Konteev 2nd ed. - Yekaterinburg: Ural State Economic University Publishing House, 2002-185p (p. 5).