Technical and technological map of meat in French. Improving the organization of the cooking process and the preparation of complex hot meat dishes in a restaurant using modern technologies and equipment

Technical and technological map of meat in French. Improving the organization of the cooking process and the preparation of complex hot meat dishes in a restaurant using modern technologies and equipment

04.11.2019 Lenten dishes

Product name
Product name	Gross weight, g	Net weight, g

Onion



Salt "Extra"

Sunflower oil
Exit:

Cooking technology: Pork is cut into small cubes. Onions are finely chopped, combined with meat. Salt, pepper, add starch, mix. Separately, beat the egg and mayonnaise, add to the meat, mix and fry in a frying pan until golden color, then bring to readiness in the oven.

Serving temperature: 65±5°С.

Implementation period: no more than 2 hours from the moment of preparation

Technical and technological map No. 6 Potato soup with legumes (peas)

Product name	The consumption rate of products for 1 serving with a net weight of 100 g
Product name	Gross weight, g	Net weight, g
Potato fresh peeled semi-finished product or fresh food potatoes
split peas
Peeled table carrots semi-finished product or fresh table carrots
Onion fresh peeled semi-finished product or fresh onion
Dried parsley roots
Butter
Drinking water
Salt "Extra"
Exit:

Cooking technology: vegetables are washed with running water for 5 minutes. Fresh peeled potatoes (semi-finished product) are placed in boiling water, brought to a boil and boiled for 5-7 minutes, the broth is drained. Prepared potatoes are cut into large cubes, peeled carrots are cut into small cubes, onions are finely chopped. Shredded carrots, onions and parsley root are stewed in a small amount of water with the addition of butter for 10-15 minutes.

Peas are sorted, washed, put in cold water (2-3 liters per 1 kg of legumes): for 3-4 hours, then boiled in the same water without table salt with the lid closed until softened.

Prepared peas are placed in water, brought to a boil, potatoes, poached onions, carrots, parsley root are added and boiled until tender.

Serving temperature: 70±5°С.

Implementation period: no more than 2 hours from the moment of preparation.

7.Individual task

Parsley

Egg

Chicken fillet

Lemon

Chicken breast

Feed t=65 С

Bringing to readiness in the oven t = 200-250 C

deep frying

Formation

Wetting in eggs

Stuffing

Fillet trimming

Chop

Softening t=20 C

Lemon juice

Butter

Green oil

Mix

Sanitation

Breadcrumbs

Salt

Screening

cooking oil

Meat in French with potatoes - products

500 grams of pork;
potatoes (from 500 grams to a kilogram);
3-4 onions;
300 grams of hard cheese;
mayonnaise;
salt, spices, herbs to taste.

Meat in French with potatoes - cooking

Meat in French with potatoes, as a rule, is very fond of men. They even cook this dish themselves and willingly, because it is simple, tasty, very satisfying, it cooks quickly and it is almost impossible to spoil it. But so that such a trouble does not happen, it is better to immediately choose the right piece of meat. For baking, it is better not to take lean pork so that it does not turn out to be dryish, but fatty meat will not work for our recipe either: there will still be mayonnaise. Therefore, it is better to take meat with a small amount of fat, a loin with a thin layer of fat on top or a piece from the back of the pig is perfect. But it is better to refrain from the shoulder blade, it is good stewed. Although there are fans. The color of the meat should be uniform, light, and the fat layers should not have a yellow tint. It is also good to try the meat for elasticity with your finger: if it is pleasantly springy, you can take it, and if it seems lethargic and flabby, then let it stay on the counter.

If you choose meat in the summer, it is best to take chilled meat or even settle for frozen. In the market, the pieces are often sprayed with water to keep them from getting windy, and the pork lies in the heat in a puddle. So if you do not have a familiar and trusted seller who vouches for the quality of the product, it is better to go to a store where meat undergoes strict control.

Well, the pork is chosen (in our case, it’s just a loin on the bone, with a thin layer of fat on top). Now it needs to be prepared. Cut the bone and with a sharp knife cut the meat across the fibers. The thickness of the pieces should not be large, because we will still slightly beat the meat: after this procedure, it will be more tender. To beat pork (like any other meat), it is best to wrap it in cling film and lightly beat it with the back of a knife or a meat mallet.

Now we put the meat aside and take care of vegetables, onions and potatoes. In the meantime, if you have such a desire, the meat will marinate a little. I often smear the pieces with mustard, preferring mild, European variations (I especially like mustard with whole grains).
We clean the potatoes and cut into slices. We make the pieces not thick, about half a centimeter, a maximum of a centimeter, and then only if you did not beat the meat or barely beat it off. Pieces of potatoes and meat should be commensurate in thickness so that the situation does not turn out when the pork is already starting to overcook, and the potatoes are still damp. Lubricate the prepared potato circles with vegetable oil and set aside for the time we will deal with onions.

As everyone knows, a peeled potato, like an apple, darkens in the air. To prevent this from happening, it must be kept either in water or sprinkled with lemon juice. But in an acidic environment, the potato becomes hard to become soft, and after water, before frying or baking, it must be thoroughly dried so that it does not “shoot” on the baking sheet. The method with vegetable oil allows you to avoid all these problems: it forms a thin film on the potatoes that will prevent browning, and then the baking sheet does not need to be additionally lubricated with oil.

Cut the onion into thin rings and transfer to a salad bowl. Lightly salt it, add literally a pinch of sugar and sprinkle with apple cider vinegar.
So, the potatoes are cut into circles, the onion rings, everything is prepared.

Now it remains to grate hard cheese and start collecting the future meat in French on a baking sheet or in the form. Layers can be alternated as you like, but the following arrangement is traditional. I put potatoes. We add it lightly and pepper it a little.

Put meat on it. If the meat was in the marinade, then salting and adding spices is not particularly required. If not, then lightly salt (lightly! More mayonnaise!) And add your favorite spices for pork, for example, nutmeg.

We spread the prepared onion on the meat, on top of which mayonnaise. At this point, each of the readers of MirSovetov can do at their discretion: more mayonnaise, so that it then stacks on a baking sheet and forms a sauce, or less so that the potatoes are not covered with it. The top layer is always grated cheese.

We put this semi-finished product in a well-heated oven, up to 200-220 degrees, on medium heat. The dish will be cooked from 20 to 40 minutes, it all depends on the number of ingredients and the thickness of the cut. The dish is ready when the potatoes are soft, and colorless juice stands out from the meat and the fork is easily removed from it. That's when you can remove the meat in French from the oven and serve it on the table with your favorite bread, fresh vegetables and wine, so that there is at least something French in the recipe.

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Background information includes.

Meat in French - for some reason we call meat cooked in layers with potatoes and cheese. The whole world, except for the countries of the post-Soviet space, calls it “meat in Orlovsky”, or rather “veal Orlov”, since the creator of the dish was the chef of Count Alexei Orlov. He made a casserole of veal, potatoes, onions and mushrooms, baked in béchamel sauce with cheese.

In the simplified version, which we now call meat in French, mushrooms are rarely eaten, meat is most often used pork or beef, and mayonnaise instead of sauce.

If you want to compare meat in French and meat in Russian, and you will immediately understand how many French chefs lived in Russia, but you don’t really understand how these dishes differ

How to cook meat in French - recipes with photos step by step

Meat in French cooking is very simple. Carefully follow the steps that are indicated in the recipes below and you will succeed. You will cook juicy, tasty meat. Whether it's in French or Russian, it doesn't matter.

Meat in French with dressing with mayonnaise or sour cream

Ingredients:

Meat (pork) - 600-800 g.
Hard cheese - 200-300 g.
Potatoes - 4-5 pcs.
Onions - 4-5 pcs.
fresh rosemary
hot peppers
Milk - 300 ml.
Mayonnaise - 150 ml. (1/2 cup)
Sour cream - 150 ml.
Berries - barberry
Salt - 1/3 tsp
Black pepper to taste
Seasoning khmelisuneli (1/2 tsp - only for seasoning with sour cream)

Do not try to accurately observe all the parameters, grams and proportions of the ingredients. Make according to the size of your form. You can add more or less of something. Something you can't use at all. All to taste. Don't be afraid to experiment.

Cooking:

1. First we will prepare all the ingredients. I will not write that potatoes and meat should be washed, and onions should be peeled, you already know this.

2. Cut the potatoes into thin slices.

4. Cut the meat into thin plates.

To make it easier to cut the meat into thin plates, put it in the freezer for an hour.

5. Cut the onion into thin rings. In general, when we are preparing to bake these products together, everything must be cut thinly. We rub the cheese on a large grater. All ingredients are ready.

6. We take a baking sheet that suits us in size, if there is no baking sheet, buy one-time foil molds in the store, they are inexpensive, we coat it well with butter. Don't forget to coat the sides as well and put the potatoes there in a single layer. Do not leave gaps between potato slices. This is where small pieces of potatoes come in handy.

7. Salt the potatoes and sprinkle with a little rosemary. I emphasize - a little. If you don't have fresh, you can use dry.

8. Put the meat on the potatoes in one layer.

9. Salt the meat, pepper and add a little barberry. There are many French meat recipes. This is one of the options. Here you can put finely chopped hot pepper, but without seeds. Even if you like it spicy, use very little.

10. Lay out the onion in the next layer. We spread the onion on the meat so that when it begins to secrete juice, the meat is saturated with this juice. This will make the meat more tender and tastier. Salt, this time a layer of onion. In general, each layer must be added, then the taste will be uniform. Do not overdo it, add a little salt.

11. Now cover the onion layer with a layer of potatoes. Again, try to close completely, leaving no voids. You have a lot of small circles from the ends of potatoes, when you first started slicing, use them.

13. It's time for refueling. As you remember, we grated cheese on a coarse grater.

14. We fall asleep potatoes with cheese. Do not feel sorry for cheese, if you have undertaken to cook such a dish, the extra 50 grams of cheese will not greatly increase your costs, but the taste will definitely improve. Take hard cheese. It goes best with this dish. You can of course use soft, but hard is better.

15. Making the fill. Take mayonnaise and mix with milk. We should get a fairly liquid filling, something like thick cream.

16. Pour our dish over the cheese with this mixture. The dressing should fill your form about 1/3 full.

17. If you do not like mayonnaise, take sour cream, also mix with milk and add a little hops-suneli. Mix everything and fill with this mixture.

18. We made two forms. One with mayonnaise filling and the second, a small one with sour cream filling. All our forms are ready for baking.

19. We put in an oven preheated to 200 °, for about 1 hour 20 minutes - 1 hour 30 minutes, but not less than 1 hour. It all depends on the oven and the ingredients. Check the readiness of meat and potatoes. Pierce with a fork or knife, if they pass easily through the potatoes, and the crust is already ruddy, then our French meat is ready.

20, We take it out of the oven, do not put the forms on the table, put them on stands, put portioned pieces on plates, serve with sauerkraut, vegetables, decorate with cranberries or any other berry. You can serve additional sauce that you like.

21. And here I want to show how easy it is to work with a foil mold. We cut the shape from both sides in the corners, it is cut easily, with ordinary kitchen scissors.

22. And easily put the contents on a plate.

Well, we've done everything, it's time for the table.

Bon Appetit!

Ingredients:

Pork meat
Ground black pepper
Coriander
Onion
Mayonnaise
Hard cheese

Cooking:

1. At the meat, we have a pork tenderloin with fat on the sides, trim the fat, you can not trim it if you want. Our meat is a little thick, so we cut a piece lengthwise, divide it into two pieces.

2. Now the meat must be beaten off. This can be done in two ways: either beat off with a special hammer, or we have such a special tenderizer device.

Tenderizer is a meat tenderizer. Processing with a tenderizer does not violate the structure of the meat and its appearance. A piece of meat is pierced in hundreds of places with sharp knives, softening it for quick cooking, softness and juiciness.

3. Round tenderizers are more common, but one with 48 knives is just a treasure. Imagine slapping 10 quick times and 480 holes. Moreover, the meat retains its shape and integrity of the structure. You can even use a tenderizer when you're just frying meat in a pan. It will be fast and very tasty. I don’t know if you will see holes in the photo, but believe me there are a lot of them. And so we do with all the meat.

4. Something we lingered on meat. Let's move on. We take a form, whoever has one, if not, buy a one-time form in the store, it's inexpensive. We have glass. Spray the mold with vegetable oil and lightly, lightly sprinkle the bottom of the mold with salt. We spread the beaten meat in the form. The pieces are laid tightly to each other. Salt each piece on top. Don't overdo it. But if you do not salt, the meat will be fresh.

5. Sprinkle with ground black pepper, you can add a little hot pepper if you like it spicier, I always add, and sprinkle with a little coriander. It gives a very pleasant, unusual taste. Lubricate each piece of meat with mayonnaise. Someone likes a fatty layer of mayonnaise, we will grease it with a thin layer.

6. We cover all our meat with onions. If you like the onion to be felt and slightly crunchy, cut the onion into large pieces. We will cut into medium.

7. Top generously with grated cheese. Our meat is ready for roasting.

8. We send the meat to the oven, preheated to 200 ° for 30-40 minutes, until our meat is covered with a golden crust. Our meat is very thin and well beaten, so it does not need much time.

9. Removed the meat from the oven. What a beauty. Now it remains to arrange on portioned plates and serve on the table with vegetables. For decoration, put a few berries.

Bon Appetit!

French meat with potatoes in the oven recipe with photo

Ingredients:

Meat - any
Potato,
Onion
Hard cheese,
Mayonnaise - to taste
Salt, pepper - to taste
Mustard - to taste

I don't give you proportions on purpose. Decide for yourself how much and what you need. First, figure out how many people you will have, each with a piece of meat, or half, or forms, you need 3 pieces. Then estimate the dimensions of your form, how much will fit there. Respectively also for each product.

Cooking:

1. Grate potatoes on a coarse grater. Grated one potato and immediately put the grated mass into the water. Add a couple of teaspoons of salt. This is so that our potatoes do not turn black.

2. We beat the meat with a special hammer, well, if there is no such hammer, beat it with the sharp end of a simple hammer through the cellophane. Be careful. Don't hit hard. These are not nails.

3. Salt each piece of meat and pepper to taste. Lubricate each piece with mustard. Maybe spicy, maybe not, whatever you like. Mustard gives the meat a piquant taste.

4. Cut the onion into thin half rings so that it is baked. Many do not like not quite baked onions. We remember the onion a little with our hands so that it breaks up into straws and begins to give juice.

5. We grease the form, we have glass, with vegetable oil and put it there, taken out of the water and well-squeezed potatoes. We do not salt the potatoes, they have already been salted in our water. Put the meat on the potatoes. Spread the onion over the meat so that it completely covers the meat.

6. Rub the cheese on a medium grater into a separate plate and add mayonnaise there. We mix. So the cheese when baked will not be a dry crust. Mayonnaise will not let the cheese brown immediately. The dish will still be raw, and the cheese will already be brown. With mayonnaise, everything will be baked gradually.

7. Put the cheese in a mold and level it evenly over the entire surface. The dish is ready for baking.

8. We put in the oven preheated to 180 °, for 30-40 minutes, until the top crust is browned. Check the meat by piercing it with a knife or fork. It should be soft. Take the meat out of the oven. It stood for 40 minutes, the oven was turned off and allowed to stand for another 10-15 minutes. The meat is ready.

What a tasty meat. Separate the portion and put it on a serving plate. Well, can you stay here? Rather try.

Bon Appetit!

French meat recipe with photo step by step

Ingredients:

Potatoes - 7-8 pcs.
Pork meat - 700 g.
Onion - 3-4 heads
Garlic - 5 cloves
Hard cheese - 100-150 g.
Salt, pepper, spices - to taste
Mustard - 2 tsp
Soy sauce - 2 tbsp.
Mayonnaise
Bay leaf - 2-3 pcs.
Rosemary - pinch (optional)

Cooking:

1. We beat the meat to thin. Put in a deep cup, sprinkle with seasoning for meat.

2. Add a couple of tablespoons of mustard, squeeze out the garlic, pepper to taste. Grind a small pinch of rosemary in your hands. Don't overdo it. Pour in a couple of tablespoons of soy sauce and mix everything well with your hands. Cover the meat with a lid and set aside to marinate. It is good to do this 2-3 hours before cooking.

3. Cut the potatoes into thin semicircles and fill it with water so that it does not turn black.

4. We also cut the onion into thin half rings. We always put a lot of onions. This adds juiciness and flavor to the meat.

5. Rub the cheese on a coarse grater.

6. We wipe the baking sheet with vegetable oil and spread the potatoes. We lay out so that there are no voids, covering the bottom completely. Lightly salt the potatoes.

7. Put the chopped onion in the next layer, and pieces of already pickled meat on it. Lightly salt again. Sprinkle with spices and add a couple of bay leaves.

8. Lay the onion generously on top again. Cover the onion with a layer of potatoes. Salt the potatoes a little, pepper.

9. Top everything with cheese. Do not spare cheese, it is one of the main ingredients in this dish. Top the cheese with mayonnaise, evenly distributing it over the entire surface.

10. Put in the oven preheated to 180 ° for 40-50 minutes. The time depends on the power of the oven. The meat is ready.

The most important thing in cooking this dish is that the meat is completely covered with a vegetable pillow. Then the dish turns out juicy and very tasty.

Well, put a piece on a serving dish and try. Our French-style meat turned out very tasty.

Bon Appetit!

Ingredients:

Beef meat - 500-600 g.
Onion - 2 heads
Large tomatoes - 3 pcs.
Mayonnaise
Salt pepper
Hard cheese

Cooking:

1. Put a piece of already chopped meat in a plastic bag and beat it off.

2. Cut the onion into thin circles, also cut the tomatoes into thin circles.

3. Rub the cheese on a coarse grater.

4. Lubricate the baking sheet with vegetable oil. Lay the minced meat on a baking sheet. Salt the meat a little, pepper and lightly grease with mayonnaise with a brush.

5. On top of each piece of meat, lay out onion rings. Put out more onions. It will add juiciness and flavor to the meat.

6. Put tomato circles on the onion. Try to get them to cover the piece completely. Let's salt quite a bit the tomatoes and, if you like, you can pepper.

7. Put the mayonnaise on the tomatoes and spread evenly over the tomatoes.

8. We put in an oven preheated to 180 ° for an hour, but after 45 minutes we take it out for a while to sprinkle with cheese.

9. We take out the baking sheet after 45 minutes. Pour some boiled hot water into the pan.

10. Sprinkle cheese on each piece. We send it to the oven for another 15 minutes. We are waiting for the cheese to melt.

OK it's all over Now. Our French meat is ready. Serve on serving plates with a side dish of mashed potatoes. You can serve with any side dish or even without a side dish if there is enough for everyone. Serve with vegetables.

Bon Appetit!

French meat recipe in the oven with potatoes

Video - French beef meat

Video - French meat in the oven

Video -French Fast Meat

If you like the recipes, write comments, share your opinion. It is interesting not only to me, but also to those who read this article. Your comments will help me to understand more clearly what you want to see next time.

Bon Appetit!

Technological map No.Meat in French, 1 kg catering(SR-recipe No. 717)

Publishing house "Economy", Moscow 1983

REQUIREMENTS FOR RAW MATERIALS

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

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

RECIPE

Name	Consumption of raw materials per serving, g
Name	Gross weight, g	% cold working	Net weight, g	% during heat treatment	Yield, g
Frozen chicken chop, p/f	120,0	1.00 (stack at defrost)	713,0	12,50	624,0
Salt	6,0	0,00	6,0	100,00	0,0
Ground black pepper	1,0	0,00	1,0	100,00	0,0
Seasoning for chicken	1,0	0,00	1,0	100,00	0,0
Wheat flour	60,0	10.00 (breading)	54,0	10,00	48,0
chicken eggs	1.2 pcs.	6.00 (breading)	56,0	12,00	49,0
Vegetable oil	120,0	0,00	120,0	85,00	18,0
Mayonnaise	85,0	5,00	81,00	20,00	65,0
fresh tomato	227,0	5,00	216,0	37,00	136,0
Hard cheese	77,0	3,00	75,0	20,00	60,0
Exit					1000

Cooking technology

The chicken chop is defrosted at room temperature, seasoned with salt, ground black pepper, chicken seasoning, breaded in flour.

Chicken eggs are beaten into foam. The breaded chop is dipped into the egg and fried in a frying pan heated with vegetable oil on both sides until golden brown. Mayonnaise, tomato sliced into slices no more than 0.2 cm thick, grated cheese on a coarse grater are laid alternately on each fillet. The finished products are baked in a combi oven at t 180 C for 5-8 minutes.

Meat in French is laid out in portioned dishes.

If the finished products are planned to be transported to another facility, they are cooled in a shock freezer at a temperature of -43-38 * C to a temperature of + 3 * C, laid out in a shipping container, labeled (product name, weight, date and time of manufacture).

Transported in a refrigerated car body.

Characteristics of the finished dish, semi-finished product

Appearance- meat in French - a baked dish consisting of layers:

oval-shaped chicken chop fried in an egg until golden brown. On the chop, greased with mayonnaise, sliced tomatoes and melted hard cheese are laid out.

Taste- ingredients included in French meat, without foreign aftertaste.

Smell- ingredients included in French meat, without foreign smell.

Requirements for registration, implementation and storage

Meat in French made as needed. The permissible shelf life of the product, according to SanPin 42-123-4117-86 at a temperature of 0ºС to 6ºС, is not more than 24 hours from the end of the technological process.