Technological map for roasting pork with gravy. Technology for preparing fried beef dishes

01.05.2024 Snacks

Agreement on the use of site materials

We ask you to use the works published on the site exclusively for personal purposes. Publishing materials on other sites is prohibited.
This work (and all others) is available for download completely free of charge. You can mentally thank its author and the site team.

Send your good work in the knowledge base is simple. Use the form below

Students, graduate students, young scientists who use the knowledge base in their studies and work will be very grateful to you.

registration on the site

Before using FOODCOST, users must register. Link to registration form

In the window that opens, select the tab Registration and fill out all the fields of the form:

Specify Name And Last name.
Think and enter Login, which should contain only Latin letters.

Attention!!!

Do not use your email address as a login!
Using Cyrillic and special characters in the login NOT ALLOWED!

Please provide a real email address where you can be contacted.
Password may contain letters of the Latin alphabet and numbers.

Attention!!!

Using Cyrillic characters in the password NOT ALLOWED!

Reenter password.
Select your main profile to optimally customize the interface and click the button Registration

After completing the registration procedure, a message with a link to activate your account will be sent to your email address. Without account activation, your account will remain inactive!

Authorization on the site

To start using FOODCOST services, users must log in. Link to authorization form located on the top panel of the site. Clicking on this link will open the Authentication window.

Search for recipes

To open the recipe search form, click the button Find the recipe located on the top panel of the site.

In the window that opens, you must specify the recipe parameters that it must comply with.

Name of the dish- a word or phrase included in the name of the dish
Menu group- select from the list the menu group that includes the dish.

By the way...

When selecting this option, selection will be made only from the specified section group Portioned dishes our Collection of Recipes.

If you need to include all sections of the Collection of Recipes in the search, set the flag Search in blanks and semi-finished products. In this case, there is no need to specify a menu group!

Highlight additional properties of recipes:

Only for authorized users!!!

Composition of the dish- if necessary, select from the list the main products from which the dish is prepared.
National cuisine- from the list you can select the cuisine to which the dish belongs.

After specifying all the necessary parameters, click the button Find the recipe.

To quickly clear all filter parameters, click the Reset button

If when creating a request you specified Menu section, the group you selected from the section will open Portioned dishes and a list of dishes that meet the previously specified properties.

If you used the search in all sections (checked the Search in blanks and semi-finished products property), you will see common list recipes for dishes and culinary products that meet the previously stated properties.

Site search

The site is searched in all sections, including recipes, news, regulatory documents, product directories and company directories.

To call the search string, click the button located on the top panel of the site.

In the line that opens, enter a search query and press Enter

Rationale for use

The collection of recipes was compiled on the basis of control studies and compares favorably with other analogues in that it contains the most frequently used recipes in modern practice.

The recipes published in the Collection can be successfully and absolutely legally used in public catering establishments, because they comply with all currently valid laws and regulations.

Regulatory documents on certification and standardization in force on the territory of the Russian Federation include industry standards (a set of business entities, regardless of their departmental affiliation and forms of ownership, developing or producing certain types of products that have a homogeneous consumer purpose); enterprise standards; scientific and technical and a number of other standards.

Standards are developed and approved by enterprises independently, based on the need for their application in order to ensure the safety of life, human health and the environment. When producing the products described in the Collection, the manufacturer has the right to make some changes to the recipes of dishes, expand the lists of components, while avoiding violations of sanitary rules, the technological regime of product production, or deterioration of its consumer properties and qualities.

Not everything is clear?...

Learning to work with FOODCOST services is not difficult, but it will require attention and a certain amount of perseverance. Various types of reference information will help with this, links to which are located in the User Support Center.

Reference information includes.

Introduction

The raw meat market is characterized by a sufficient supply of meat resources, as they are produced by peasants, farmers and personal subsidiary plots. When planning production volumes, meat processing plants focus primarily on the end consumer.

A significant increase in the opening of food enterprises has become an incentive to increase the production of domestically produced semi-finished meat products. Russian catering enterprises receive meat and fresh frozen products from domestic and foreign producers.

Meat has played an important role in human nutrition since ancient times. Meat is a valuable food product, a source of animal proteins, mineral salts and some vitamins that are important for the human body. The chemical composition of meat depends on the type of animal, its breed, sex, age, fatness, as well as on the pre-slaughter condition of the animal, the degree of bleeding and storage conditions of the meat.

In this work, the main goal is to study the technology of preparing pork dishes, the commodity characteristics of raw materials for the development of an assortment of dishes.

In accordance with the stated goal, the following interrelated tasks were solved in this work:

Familiarization with the commodity characteristics of raw materials;

Studying cooking technology;

Familiarization with the rules of registration, release, storage and sale;

Study of sanitary requirements when preparing pork dishes.

The knowledge gained can be used to develop dish recipes and determine technological standards for the laying of raw materials.

Pork meat is divided into two types. The first grade includes: shoulder, back (loin), brisket, lumbar with flank and ham (hip); to the second grade - tanks with a neck cut, forearms (knuckle) and shank.

Pork can be fried, boiled and stewed. The following dishes are prepared from pork: borscht, cabbage soup, pickles, cutlets, stews, jellies, kebabs, schnitzels, escalopes and other dishes. It is used (half with beef) to make dumplings.

A large amount of pork is processed into various smoked pork products: hams, bacon, etc. and into various types of sausages. At home, you can prepare boiled pork from pork.

A specially prepared whole pig can be served on the table as a separate dish (pig). The table can be decorated with a pig's or boar's head (especially for Easter).

In a number of religions (Judaism, Islam), a pig is considered an unclean animal, and its meat is taboo. On the other hand, in Hinduism, pork is considered one of the main types of meat due to the cult of the cow and the taboo on beef.

2. Technological part

2.1. Characteristics and features of methods of technological processing of raw materials.

Despite discussions about the negative impact of pork on health, this meat is in highest demand. This is explained by its cheapness, pronounced taste and juiciness, as well as the fact that pork is most processed into sausages.

Signs of quality

Carcass parts

Individual parts of a pork carcass can be prepared in a variety of ways. The easiest and fastest way to cook pork is in the form of cutlets, fried or grilled. It’s just as easy to prepare a real delicacy, such as pork with hot peppers or glazed neck. Minced meat without the addition of minced pork will never be truly juicy.

1. Ham

Ham is the most compact and meat-rich piece of pork. The meat is covered with a thin layer of fat, which gives it a unique taste, regardless of whether the ham is fresh, stuffed, smoked, stewed, fried or boiled. A variety of raw smoked and boiled types of ham and ham are made from the ham, rump or thigh of the hind leg. At the same time, depending on the traditions of a particular area, ham and ham have a unique, unique taste due to various methods of stuffing and smoking. If the ham is cooked as a whole piece, then it is necessary to cut the skin in the shape of a lattice so that the fat underneath can come out during frying. The ham often goes on sale already cut into its component parts.

1a. Hip (ham).

The most tender piece of ham is practically not inferior in quality to sirloin meat. Thigh meat is perfect for quick frying, as schnitzels or entrecotes, and it is also very tasty baked in a whole piece.

Ib.Ankle.
Pork schnitzels are most often cut from the ankle (only across the grain). The tender meat can be cooked as an oven roast in one piece. Boiled or smoked ham rolls are also prepared from this part of the carcass.

1s. Nut.

The "nut" ham is made from the nut. Although this part of the carcass is riddled with veins, the nut meat is very tender and is perfect for quick frying. The nut is very tasty both roasted as a whole piece and boiled. The nut is sold stuffed and unpacked.

Id. Lower ankle (ham).

Rolls or schnitzels are cut from the lower ankle. However, in most cases it is used for roasts or rolls, with or without skin. Boiled or smoked ham is also made from this part of the carcass.

2. Pork feet (jellied meat, shanks)

There are front and rear legs of pork. Fresh or stuffed, they can be boiled and fried. Pork feet are often prepared in completely different ways. To the north of the Main they are stuffed and boiled, to the south they are fried and served with sauerkraut.

3. Hooves (pork feet).

The lower parts of pork legs are sold fresh or smoked. They can be boiled, fried, grilled, or stuffed. Pork legs are used to improve the taste of eintopfs, sauces and broths. In France they are combined with truffles.

4., 5., 6. Rack of cutlets.

Pork back consists of three parts: the saddle - this is the part with short ribs, with loin parts and kidneys, cutlets and neck (back of the head). The saddle and cutlet together are called a square.

4. Saddle.

The so-called rump fillet (roast) is cut from the saddle along with the loin and a tender pink ham is prepared. The saddle is sold fresh, stuffed and smoked. It can be boiled, fried, grilled, glazed and baked into dough.

4a. Fillet (pork sirloin).

Pork fillet, like fillet of any other meat, is the most tender, juicy and lean. Pork tenderloin is baked whole or in a mass that forms a crispy crust (for example, in puff pastry). The fillet can also be prepared by wrapping it in vegetables or pork casing.

5. Cutlet.

From this part of the carcass a so-called “cutlet with a handle” is cut out. It is sold in whole pieces, stuffed, raw or boiled, like smoked and stuffed ribs. They, together with a piece of saddle, are offered as Kassel meat on ribs.

6. Cervix (occipital part).

From this part of the carcass, juicy meat sprouted with fatty veins and connective fibers is cut out, from which stews, roasts, goulash, stews and beef stroganoff are prepared. The neck can be boiled in pieces or grilled in portions.

7a., 7b. Spatula (shoulder part, petal).

The meat from the shoulder is offered along with the bone and skin. It is used to prepare ham, stew, goulash, blanquette, pork with pepper and fricassee.
Lean cuts of meat are used for minced meat.

8. Thick ribs (brisket, breast rump).

This part of the carcass is offered fresh or stuffed, and is usually fried or boiled. Stuffed pork belly, rib meat, goulash and various eintopfs are prepared from the breast rump.

9. Subcostal part (from the stomach).

Meat with or without bones, fresh or stuffed. It can be stuffed, fried, stewed or boiled. It is served warm or as jellied meat. The hypochondrium is used to prepare smoked ham, known as jerky or lean ham.

10.Lard (from the back).

Lard from the back is suitable for wrapping, stuffing lean meat and making pates. Fresh back fat, salted or unsalted, is smoked and offered in stores and markets. Lard is used in many different ways to prepare many dishes.

2.2. Assortment and classification of dishes.

Pork with chicken in mustard sauce.

Ingredients:
300 g chicken breast fillet, 400 g pork fillet, 50 g Parmesan cheese, some frozen herbs, salt, pepper, 8 thin slices of ham, 2 bunches of green onions, 2 tbsp. l. grainy mustard, vegetable and butter, 125 ml dry white wine, 6 tbsp. l. Cream.

Preparation:

Wash and dry both types of meat. Grate the cheese and mix it with herbs. Rub the chicken breast fillet with the mixture, add salt and pepper and wrap in ham. Green lu. Cut into pieces 6 cm long. Fry both meats in vegetable oil and place on a baking sheet. Roast in the oven for 20 minutes at 200 degrees. Remove and place in a warm place. Pour the roast juices into the pan. Add butter to the roast juices. Simmer the onion in it for 3 minutes and remove. Mix the juice with mustard, wine and boil. Add cream and season. Cut the meat. Serve with onions and sauce. Garnish with parsley.

Smoked loin with mango

Ingredients:
800 g boneless smoked loin in pieces, ground black pepper, 1 tbsp. l. grated ginger, 7 tsp. canned horseradish, 2 tsp. Honey, 2 tbsp. l. sour cream 1 mango 2 tbsp. l. sauce fixer

Preparation:

Season the smoked loin and place in a baking dish. Add grated ginger and pour in a little water. Simmer in a preheated oven for 45 minutes at 200 degrees. Mix 5 teaspoons of horseradish with honey, spread the mixture over the roast and simmer for about another 15 minutes. Remove and place in a warm place. Bring the stewing juice and 200 ml of water to a boil. Add sour cream and 2 teaspoons of horseradish. Season with ground black pepper. Wash the mango, cut in half, peel and carefully remove the pit. Cut the fruit pulp into small cubes and add to the resulting sauce. Cook for 5 minutes. Cut the loin into portions and serve with the sauce.

Pork with apricots

Ingredients:
8 small chops, flour, 1 tbsp. l. butter, 1 can of canned apricot halves, 1 tbsp. l. Sugar, ginger root, 1 tbsp. l. ketchup, 5 tbsp. l. Cream.

Preparation:

Roll the meat in flour. Heat the vegetable oil and butter and fry the chops for 8 minutes. Remove from the pan and place in a warm place. Drain juice from canned apricots. Sprinkle the fruit with sugar and fry in the remaining fat for 5 minutes. Pour in 6 tbsp. spoons of juice. Cut the ginger into thin strips. Add ginger to apricots and simmer gently for 5 minutes. Pour in ketchup with cream and simmer for about 5 minutes. Place the chops on plates and pour over the apricot sauce. It is good to serve boiled rice as a side dish.

Pork medallions

Ingredients:

750 g pork fillet, 5 onions, 1 clove garlic, 40 g melted butter, salt, pepper, 40 ml cognac, 100 ml meat broth, 150 g sour cream, 2-3 tsp. green pepper grains.

Preparation:

Cut the meat into slices 4 cm thick. Finely chop the onion and garlic. Heat the oven to 80 degrees. Fry the meat slices in melted butter on each side for 2-3 minutes, season, wrap in foil and keep in a warm oven. Stew the onions and garlic in the fat from frying, pour in the cognac and broth and simmer until half done. Rub through a sieve, mix with sour cream, season. Add crushed peppercorns. Divide the meat and sauce among preheated plates.

Pork with julienne

Ingredients:
250 g carrots, 100 g celery root, 1 onion, 600 g pork fillet, 1/2 tsp each. curry powder and dried thyme, 25 g coconut oil, 1 tsp. salt, 2 tbsp. l. soy sauce, 0.125 l meat broth, 2 tsp. food starch, 1 tbsp. l. lemon juice, 1 pinch each of pepper and sugar, 2 tbsp. l. chopped parsley

Preparation:

Peel the carrots, wash and cut into thin strips (“julienne”). Also peel, wash and cut the celery into the same strips. Peel the onion and chop finely. Preheat the oven to 50 degrees. Wash the fillet, dry it, cut it into 8 slices, pressing lightly with your palms, shape it flat, rub with curry and thyme. Fry the medallions over high heat in hot coconut oil for 45 minutes on each side. Add salt and place in a warm oven. Fry carrot and celery sticks along with onion cubes in the remaining coconut oil, pour in soy sauce and meat broth and cook over low heat for 5 minutes. Mix starch with lemon juice and make sauce. Add spices and parsley to the vegetables, stir. Place carrot julienne on plates next to the medallions. You can serve this dish with white bread straight from the oven.

Pork rolls with leeks

Ingredients:
4 very thin pork schnitzels (about 500 g), salt, ground white pepper, 1 clove garlic, 4 tbsp. l. cream cheese with buttermilk and herbs, 2 tsp. Mustards, 2 large leeks, 50 g reduced fat butter, 6 tbsp. l. Cream, 1/2 tsp. curry powder

Preparation:

Wash and dry the schnitzels. Salt and pepper. Peel and pass a clove of garlic through a press. Season cream cheese with garlic. Spread the schnitzels first with a thin layer of mustard and then with cream cheese. Wash and peel the leeks. Make 1 longitudinal cut so that you get long leaves. Blanch them in boiling salted water for 1-2 minutes, then put them in a sieve, rinse with cold water and let it drain. Arrange 4 leek leaves. Place schnitzels on them and wrap them tightly in leaves. Carefully tie the rolls with string or leek strips. Place the rolls in a large flat pan. Finely chop the remaining leeks and add them to the rolls with the butter, cream and curry. Cover with a lid and simmer for 20-25 minutes. Divide the leek sauce into preheated bowls and place the pork rolls on top.

Pork dish "Aphelia"

Ingredients:
600-650 g pork fillet, 1 tsp. coriander seeds, 1 tsp. Sugar, salt, pepper, 3 tsp. olive oil, 1 glass of red wine, coriander leaves.

Preparation:

Cut the pork into 1 cm thick pieces. Place the pork slices between two sheets of oiled paper and pound. Grind the coriander seeds in a mortar and add salt, pepper and sugar to taste. Sprinkle the mixture on both sides of the meat. Place in a cool place for 30 minutes. Heat oil in a frying pan. Fry as many pieces of pork as will fit in the frying pan until golden brown. Set aside. Roast the next batch. When all the meat is ready, place it in a frying pan, pour in the wine, hold for a minute over high heat, then reduce the heat, cover and cook until tender for 20-30 minutes. The liquid should reach the consistency of syrup. Otherwise, transfer the pork to a plate and keep it cool while simmering the liquid until it reaches the desired consistency. Pour the sauce over the pork and garnish with coriander leaves.

Pork with oranges

Ingredients: pork tenderloin (1.5 kg), 2 cloves of garlic, 2 types of red wine (200g), spices, mustard, 2 oranges, 1/2 lemon.

Preparation:

Rub the meat with mustard and stuff it with garlic. Place in a roasting pan and cover with sliced orange and lemon slices. Add spices and salt to the wine and stir. Pour the wine over the pork, close the lid and put it in the oven at 200 degrees for 2.5 hours. You need to check periodically; if all the liquid has evaporated, add a little water. Place the finished pork on a dish and garnish with herbs and fruits.

2.3 Features of the technology of cooking and presentation of dishes

Pre-treatment methods to improve aroma and taste

Salting and marinating add additional flavor to fresh pork as the first stages of cooking. Salting, which can last from 12 hours to a month, also protects meat from spoilage - this process was the main one in preserving the product before refrigerators appeared.

Marinating - the process of soaking meat with aromatic substances - is shorter in time, it changes the taste of the meat, giving it tenderness. Pork that is salted from evening to morning loses some of its sweetish taste. It should then be dried and cooked like raw meat.

When salted for longer, pork becomes drier and tougher than raw meat. After 3-4 days of salting, the pork should be soaked in order to remove the salt from it before preparing the dish. Pork, salted for 3 days, is soaked for 3-4 hours, and after 5 days of salting, it is soaked for about 6 hours.

Pork that has been salted for a week or more is soaked from evening until morning; Before preparing dishes from it, pour cold water over it, bring the water to a boil over low heat, let it simmer for a short time, then wash the pork and dry it.

Meat is salted either by coating it on all sides with large salt crystals, which is called dry salting, or by immersing it in brine. The name “dry salting” is essentially incorrect, because using this method, a brine is obtained, formed by the juices flowing from the meat, dissolving the salt.

Dry brining is usually used for thin, oblong-shaped pieces of meat, such as belly or ears, as shown in the picture below, because the salt, mixed with herbs and other seasonings, is easily applied to the surface of the meat being brined. Thicker pieces of meat are easier to pickle in prepared brine.

For pickling, use a container made of porcelain, ceramics or glazed earthenware; metal utensils can react with the brine and spoil the taste of the product. Although marinades can consist of any combination of seasonings, they usually include acidic substances such as vinegar or wine, which tenderize the tough tissues of the meat. Exposure to acids imparts a savory flavor to the meat, which contrasts with other, more flavorful additives such as onions and herbs. The amount of marinating liquid depends on the method.

So-called “wet” marinades, such as red wine marinades, contain enough liquid to completely immerse the meat. They are especially good for braising pork because the marinade; can become the liquid in which the meat will be stewed.

Dry marinades contain significantly less liquid. They are applied to meat, like sweet green pepper paste, rather than poured over the prepared dish. Such dry marinades do not need to be removed from the meat. The dish is sprinkled with breadcrumbs and thoroughly fried. At room temperature, the pork is kept under the marinade for 24 hours, in the refrigerator for about 30 hours, during which time the marinade imparts flavor and aroma to the meat.

Dry pickling with herbs

1 - Salting meat

Salt and various seasonings are mixed in a bowl. Seasonings can include ground Jamaican pepper and cloves, crushed juniper and bay leaves, pepper and dried herbs. Place a layer of this mixture on the bottom of a glass or ceramic dish. Place the meat (the picture shows the peritoneum and ears of the pig) in this dish. Rub the meat with the mixture and sprinkle with additional salt.

2 - Turning the meat

Cover the dish with a lid and place in a cool place. Turn the meat periodically to ensure even salting. Salting the meat should last at least 12 hours; To prepare pickles, meat should be salted for 3 to 7 days. After about 10 hours, when the meat gives juice, a brine will form. After the meat is salted, the brines and salt go to waste.

Pouring brine over fresh meat.

1 - Preparing the brine

Pour cold water into the pan. Tie seasonings, such as juniper leaves, cloves, thyme, bay leaves and crushed nutmeg, into a muslin knot. Place the spice bundle in the water. Add salt and a little sugar to the water. Bring to a boil over medium heat. Don't forget to remove the foam. When the sugar and salt dissolve, after 2-3 minutes, remove the pan from the heat.

2 - Filling the meat with brine

Let the brine cool. Pierce the meat intended for salting (pictured: the neck part of a pork carcass) in several places with a sharp object you have so that it is better salted. Place the meat in a deep bowl. Remove the seasoning bundle from the brine. Pour brine over cooked meat.

3 - Meat under pressure

Place a plate on top of the meat and place a weight on top of the plate. As a load, use a stone, ceramic or glass container, for example a glass jar with water poured into it. Make sure that the entire piece of meat is under pressure, then cover the dish with a lid to prevent dust from entering.

4 - Removing meat

Place the dish containing the meat in a cool, dark place, away from sunlight and other heat sources that can promote the growth of bacteria. Stir the contents of the dish every three days with a wooden spoon. When the meat is ready to your taste, remove it from the dish using tongs or a special fork.

Seasoned meat, red wine marinade:

For the “wet” marinade, place the meat - pictured: shank, chopped into pieces - into a bowl. The meat is sprinkled with herbs and aromatic seasonings, in this case parsley, thyme, bay leaf, chopped garlic and onion. All this is filled with red wine. Cover the bowl with a lid and leave to marinate at room temperature.

Marinade with green pepper

Dry marinade for sliced pork

Mix peeled and chopped sweet green peppers with salt and garlic or ginger and onion. Crush into a paste and add white wine. Using a spoon, spread the mixture onto both sides of the meat - pictured: deboned loin. Close the container with a lid and leave to marinate at room temperature.

Cooking technology

In the hot shop, products and semi-finished products are cooked, broths are boiled, soups, side dishes, side dishes are prepared, flour culinary products are baked, and products are also cooked.

In the process of technological processing, raw materials are not only sorted, washed, cleaned and cooked, but by combining various types of raw materials and semi-finished products, complex dishes are obtained, which sometimes include several dozen different products.

At public catering establishments, where a free choice of dishes is provided, the amount of raw materials is determined according to the menu.

The number of products included in dishes and their ratio are called layout or recipe. The calculation is performed for each type of dish separately according to the layouts given in the current collections of recipes.

The “Collection of Recipes” determines not only the ratio of products in a dish, but also the weight of the dish (yield), the permissible amount of waste and weight loss during processing, the basic rules for technological processing and presentation of dishes, and the rules for replacing one product with another.

The collection of recipes is the most important technical document. It consists of several sections: calculation of raw material consumption, yield of semi-finished and finished products, layouts for individual groups of dishes, tables of the duration of heat treatment of products and standards for the interchangeability of products.

The collection of recipes regulates: raw material input standards by gross weight in grams, waste from the primary (cold) processing of raw materials as a percentage of gross standards; norms for the investment of products by net weight (weight of the semi-finished product). Losses during heat treatment as a percentage of the net standards and weight of the semi-finished product; output standards for finished products; the mass of products in the finished product, the mass (in grams) of each dish as a whole.

The consumption of spices, salt and herbs is not indicated in each recipe, but in the introductory part of the relevant sections. The collection of recipes gives the consumption rates of these products for one dish.

Currently, to best meet the needs of the population, catering establishments can develop new original recipes and recommendations.

Seasonings for meat dishes

General rules:

Meat dishes are seasoned with salt, spices, herbs, various juices and purees.

Salt is contained in meat in sufficient quantities (OD -0.5% KaSG), so don’t get carried away.

Spices in peas are boiled and stewed together with meat, crushed spices are added to the finished food, otherwise they will fizzle out.

Fried meat is seasoned weaker than boiled meat; tender - weaker than spicy.

Preference should be given to spice plants, since in addition to taste they contain minerals and vitamins.

Fresh herbs are chopped and sprinkled over the finished dish; the dried leaves are powdered and added a few minutes before removing the dish from the stove.

The roots are added when the meat is already half cooked.

Tomato paste, spicy sauces, lemon juice and fruit can be added to the pan immediately: their acidity will speed up the tenderization of the meat.

Table mustard, horseradish, and salads in marinade should be served with cooked meat, because when heated, their taste irrevocably changes.

Below, in alphabetical order, is a list of seasonings for meat dishes and their brief descriptions.

Basil. Green and dried leaves have a very strong taste and are suitable for beef, lamb and wild game meat.

Barberry. Ripe berries are dried, sometimes ground, and used as a seasoning for meat dishes and sauces.

Wine. Table dry (8-12°) white and (or) red: Rkatsiteli, Saperavi, Abrau Riesling, Abrau Cabernet. It is used as a seasoning when preparing marinade for meat, and for seasoning ready-made sauces.

Carnation. Dried unopened buds of the tropical clove tree. Used in broths and sauces formed during stewing of game (1-2 pieces per liter).

Mustard. The seeds are added to the sauce obtained by stewing beef, elk and lamb. Roast big game and lamb are brushed with table mustard before the oven, which significantly improves its taste. Serve separately with fatty meat dishes and sausages.

Mushrooms. Fresh mushrooms, mushroom extract, dried mushroom powder are used to prepare meatballs, minced meat dishes, sauces and complex side dishes.

Allspice. Round dry fruits, more aromatic than black pepper. Used in jelly, stewing, etc.

Oregano. Fresh and dry above-ground parts of the plant for seasoning all meat dishes, sauces for them, pates and sausages (especially, together with marjoram, blood dishes).

Greenery. Dill, parsley, celery, chervil, cilantro, tarragon, all types of onions (chives, leeks, slime) are an essential addition to ready-made dishes: to digest meat, the body needs a sufficient range of vitamins and microelements. Greens are added to ready-made dishes so that they do not lose their nutritional value.

Ginger. The grated root has a strong taste and smell. Good for venison and lamb, seasoning sauces.

Hyssop. Fresh and dried leaves and flowers have a pleasant bitter taste. Used with all meat dishes.

Capers. Salted or pickled flower buds and ovaries of large nasturtium. Pleasant delicate taste. Applicable to all dishes and sauces.

Cardamom. Ground seeds. Very pungent smell. For minced meat, sauce.

Pickled vegetables. Sauerkraut, cabbage and shredded cabbage, soaked apples and berries (lingonberries, cranberries, currants), pickles, etc. - not only components of amazing side dishes, but often direct components of dishes (remember the famous duck with apples).

Roots. Celery, parsley, carrots in approximately equal quantities, together with onions, make up a mixture of seasonings most often used to season food. Added to meat dishes, usually after heating them in a small amount of fat.

Coriander. Dried fruits, fresh herbs (cilantro).

Cress (large nasturtium). Pickled green seeds (capers), fresh greens are used in meat sauce.

Kupyr. Fresh leaves are used for all dishes, especially offal.

Bay leaf. Add a little, half a leaf per serving for four people.

Lemon juice. For stewing, sauce, roast. It is recommended to rub whole poultry and roasts. Lemon slices are placed on fried slices of meat. You can use citric acid.

Marjoram. Fresh and dried leaves add a good flavor to all meat dishes and sauces, and are especially good for blood and liver dishes.

Olives. Salted or pickled olives are added to stewed and fried meat dishes and sauces after they have been cooked.

Melissa. With a lemon-like scent and mild flavor, fresh and dried leaves make a good seasoning for delicate meat dishes and sauces.

Juniper berries. Dried ripe (blue) juniper berries in whole form and in powder are used to season lamb, beef and wild animal meat.

Muscat. Due to its pungent taste, nutmeg is added in small quantities to minced meat, sausage and ham dishes, as well as to sauces and pates.

Mint. Fresh leaves and flowers are added to game meat, the sauce formed when stewing beef and elk, but in small quantities.

Pepper. Black peppercorns add good flavor to broths and sauces resulting from stewing. Crushed pepper is sprinkled on prepared meat dishes. White pepper, which has a milder taste, is obtained by peeling ripe peas from the shell. Red pepper is made from dried capsicums. It tastes more tender and goes well with white meat.

Parsley. Fresh and dried leaves and roots are suitable for all meat dishes and sauces. The roots are rich in essential oils, the leaves are rich in fluoride, carotene and vitamin C.

Onion. The essential oils contained in onions improve the taste of all meat dishes, which is why onions are the most common seasoning for meat dishes. Onions heated in fat are especially tasty.

Rosemary. Fresh and dried leaves are especially suitable for seasoning roast pork and lamb.

Ruta. The dried leaves, due to their strong, somewhat garlic-like smell, are a good seasoning for lamb, game and blood dishes.

Sugar. A small amount adds a pleasant flavor to sauces and meats.

Celery. Due to its pungent taste and smell, it goes well with spicy and dark types of meat - beef, venison, wild boar; Add carefully to white meat.

Spice mixtures. It is often used to season meat dishes, given their spiciness. There are many ready-made known mixtures. Curry comes from India and consists of 10-20 substances: ginger, pepper, allspice, paprika, cinnamon, nutmeg, cardamom, cumin, sage, coriander, etc. Usanmian is used in Asian countries. Consists of cinnamon, dill, cloves, star anise, ginger.
A common spice mixture for jelly: 4 black peppercorns, 2 allspice peas, 1 clove and 1/2 bay leaf. This mixture is suitable for seasoning marinades, sauces and stewed meat dishes. Spices taken in this ratio can be mixed, ground and added to food to taste.

Salt. Boiled meat is salted after descaling. If food is seasoned with salted roots or dressings, salt is added after this to avoid over-salting. Fried meat is sprinkled with salt after the crust has formed, otherwise a lot of juice is released and the meat is poorly fried.

The sauces are spicy. The food industry produces various puree mixtures for seasoning dishes. Their main component is tomato, soy, fruit puree or paprika puree with the addition of various spices. The most commonly used is tomato ketchup. In general, there are an unimaginable variety of sauces; their composition is not always determined. Spicy tkemali and adjika are good; banal mayonnaise is often suitable.

Capsicum or paprika. There are bitter and sweet varieties of pepper. Red, green, yellow pods are rich in flavoring substances and vitamins, so it would be better to use as much capsicum as possible instead of peas. Fresh? The pods are cut into strips or chopped and added to food 10-15 minutes before removing from heat. It is not recommended to fry pepper pods in hot fat, as this spoils their color and taste. Dried capsicum in crushed form is commercially available under the name red pepper. In the fall, you can make a universal dressing from finely chopped peppers, tomatoes, onions and roots, sprinkling them heavily with salt. Store in the refrigerator without sterilization.

Dried fruits. Raisins, dried apricots, prunes, dried apples and pears are used inspiredly in all meat dishes. They diversify the taste and are a valuable food additive.

Cheese. Grated dry cheese is sprinkled on meat dishes baked in the oven; cheese is also added to sauces for boiled meat.

Thyme (thyme). Dried leaves are used to season meat dishes made from meat with a spicy taste, dishes from the liver, heart, blood, and minced meat.

Caraway. In stews of vegetables and meat and in boiled meat, add cumin seeds 10-15 minutes before the end of cooking. Cumin is especially suitable for the meat of wild animals and sauce for stewed and boiled meat.

Tomato puree. Stewed in fat with onions, it adds good flavor and tenderness to dark meats.

Dill. Chopped fresh is suitable for all meat dishes. It is recommended to serve it on the table as a seasoning that everyone can add to their taste. Stewed and boiled dishes are seasoned with salted dill 10-15 minutes before cooking. Dry crushed dill is included in spice mixtures and as a separate seasoning. Seeds, whole and crushed, are a valuable addition to all dishes.

Vinegar. Ordinary table vinegar - 2-3%. Commercially available 30% vinegar must be diluted at least in a ratio of 1:10. You can season chopped herbs with vinegar and let it sit for 2-3 weeks. Chopped basil, dill, tarragon, thyme, mint, sage, zorya, juniper berries and parsley are suitable for dressing with vinegar. The ingredients are mixed, and little greenery with a spicy taste is taken. You can use apple cider vinegar and wine vinegar.

Horseradish. Pleasant bitter taste, strong bactericidal properties, very beneficial for digestion. It does not tolerate heat and quickly oxidizes in air (darkens), so it is served with ready-made dishes, and after grating it is immediately mixed with sour cream or vinegar. Due to its hardness and pungent odor, it is difficult to process. There is a way to grind it in a meat grinder with a plastic bag on it, but grated, of course, is more gentle.

Savory. Fresh and dried leaves are added to poultry, meat, offal and sauces. Has a spicy peppery taste.

Garlic. Due to the very strong taste, it should be used carefully; sometimes it is enough to rub the meat with garlic. It is used for stuffing and seasoning dishes made from wild animals and minced meat. Crushed garlic is used in seasoning mixtures and sauces.

Sage. Leaves with a pungent taste, fresh and dried, are added to dishes made from minced meat and offal. Consumed in small quantities.

Saffron. Pilaf rice and meat sauce are often seasoned and colored with saffron. Can also be used to season stews.

Sorrel. Young fresh leaves can be added to stewed and fried meat dishes; under the influence of acid, the meat becomes softer.

Tarragon (tarragon). Stems and leaves, fresh, dried, soaked in vinegar, are a good seasoning for all meat dishes and sauces.

Design and serving of dishes

The ability to make a dish beautiful is one of the components of cooking. For this purpose, decorations made from a wide variety of products (vegetables, herbs, fruits, etc.) are used. These decorations can themselves be independent dishes: in the first case, these will be appetizers, salads or fruits for dessert, in the second - just decorations that are placed on plates or on the table (dinner or with cold appetizers).

The right combination Remember the main thing: the dish and the decoration that complements it must be combined with each other. In fact, most often it is enough to adhere to the generally accepted combination of certain products, and the originality should be ensured by the decoration itself. So, potatoes - but in the form of mushrooms or buttercups - will perfectly complement meat. Lemon in the shape of a rose or butterfly will decorate fish and seafood dishes.

Simplicity
Very often, to achieve the best effect, you have to limit the number of decorations. Some dishes look much better in their natural form. If the main, “crown” dish is beautifully decorated and looks great, you shouldn’t downplay the effect it produces by overloading the rest of the dishes with all kinds of decorations.

Location of individual elements
Carefully consider where and how all decorative elements will be located. Remember that any dish with decoration attracts much more attention than without it. Choose dishes that cannot compete in beauty with the food you have prepared and decorated.

Color harmony To make your jewelry look more impressive, use contrasting color combinations. To get green, use vegetables such as leeks, cucumbers, parsley or watercress, orange - carrots, red - tomatoes or beet juice, white - hard-boiled eggs or turnips. Your imagination will do the rest. It is also useful to have patrel seasoning in the kitchen: it can be used to turn neutral-colored vegetables, such as potatoes, brown.

Clarity, Precision and NeatnessYour jewelry will be attractive if it is made carefully. When cutting out individual pieces of jewelry from products, make sure that the lines of the decorative cutouts are clear and concise, and use different types of cutout shapes if possible. Sharpen your knives regularly. In addition, before serving food, do not forget to wipe the edges of the plates.

Products used
The base foods used to create decorations are not always meant to be eaten. For the manufacture of various decorations and their parts, raw products are very often used, which cannot be subjected to culinary processing, since they then lose their decorative qualities. For example, raw, and therefore hard, potatoes or turnips are used to create white flowers, and red flowers are cut from raw beets. The same applies to carrots, which must be raw and fresh so that they can easily be made into various sculptural forms. Lettuce leaves, bay leaves, mint, scallions, leeks, cucumber or sweet pepper skins can be successfully used to make leaves and stems of culinary flowers. And finally, lemons, oranges, watermelons, and melons are easily transformed into all kinds of baskets, sailboats, and funny animals.

Combination of taste and color
Color, as a rule, serves as one of the means of creating or emphasizing the taste of food. If you need to resort to dyes, use natural products that are pleasant in color and taste. For example, to tint vegetables, saffron and other spices (paprika, curry) are used, and to give the desired color to sauces, in particular mayonnaise, ketchup and tomato paste are added to them. In addition, mayonnaise, which is often served with cold fish, fresh vegetables or hard-boiled eggs, can be colored green using parsley juice or by adding finely chopped spinach leaves.

For hot dishes, decorations are prepared in advance. After all, they need to be placed as quickly as possible before the food gets cold. Otherwise, it will lose most of its taste.

Immediately before serving dishes of fish, meat, grilled or skewered poultry, “walk” over them with a brush lightly dipped in vegetable oil. This will add shine to the fried crust and make the dishes even more appetizing. To enhance the color and shine of cold dishes and snacks, they are coated with a thin layer of edible gelatin.

Sprinkle the mixture on both sides of the meat. Place in a cool place for 30 minutes. Heat oil in a frying pan. Fry as many pieces of pork as will fit in the frying pan until golden brown. Set aside. Roast the next batch. When all the meat is ready, place it in a frying pan, pour in the wine, hold for a minute over high heat, then reduce the heat, cover and cook until tender for 20-30 minutes.

The liquid should reach the viscosity of syrup. Otherwise, transfer the pork to a plate and keep it cool while simmering the liquid until it reaches the desired consistency.

Pour the gravy over the pork and garnish with coriander leaves.

Pork with apples

Ingredients:

2 apples
1 carrot
2 onions
300g pork fillet
vegetable oil
curry seasoning
salt
green onions
ground black pepper

1. Wash the apples, cut them into two parts, remove the core, and cut the pulp into slices. Peel the onion and cut into thin half rings.

2. Cut the pork fillet into portions, beat, salt, sprinkle with curry seasoning, pepper and fry in vegetable oil until cooked.

3. Cut the carrots into thin cubes. Fry apples, onions and carrots in vegetable oil.

When serving, garnish the dish with green onions.

4. Glossary of terms

Entrecote- the back part of a beef carcass (thick edge), used for preparing beefsteaks, rump steaks, fillet, beef stroganoff and entrecote.
Anchovies- small fatty sea fish, has an excellent taste, used for cold appetizers.
Anchovy oil- anchovies, freed from skin and seeds, rubbed through a sieve along with butter.
Artichokes- dessert vegetables used for preparing clear soups and side dishes, as well as main courses with sour cream sauce, bechamel sauce, sabayon or any other egg-butter sauce.
Bechamel- milk sauce of varying thickness, prepared from sautéed flour and boiled milk.
Blanching- boiling the product in boiling water for 4-5 minutes to remove foreign odors from it or to make it a little softer.
Buzhenina- a large piece of pork, roasted in the oven,
Skewer- a rod for frying meat over a fire.
Whisk- bring the semi-liquid product to a fluffy state using a beater or whisk (beat creams, mousses, egg whites, cream, etc.).
Water bath- a dish filled halfway with water, into which forms with various products are placed and brought to readiness.
Oppression, or press- a weight placed on a product (liquid cottage cheese, baked eggplants, etc.) to remove excess moisture.
Toast-pieces of white bread (without crust), cut into various shapes and dried in the oven. Served with pureed soups and broths.
Jelly- gelatinous food. It can be sweet, when hot syrup with fruit juice is infused with gelatin, giving it a gelatinous consistency, and salty, when clarified broth is infused with dissolved gelatin, sometimes tinted with food coloring.
Tint- create a golden crust on a baked or fried product.
Breaded- roll the prepared product in flour or breadcrumbs before frying.
Tighten- make the product a jelly-like consistency by pouring starch or gelatin, or leison, or flour sauté into it dissolved in water.
Batter- a type of dough with a liquid consistency. It is prepared from fluffy beaten eggs, flour, milk, salt, sugar and a small amount of vegetable oil. Used to coat foods before frying.
Watercress- a type of green salad with small leaves.
Croquettes- a culinary product made from boiled cereals or potatoes, mashed and seasoned with egg, salt and pepper. Croquettes are formed into balls, truncated cylinders, wrapped in white breadcrumbs and fried in fat.
Marinade- a cold sauce made from chopped vegetables sauteed in olive or vegetable oil, seasoned with vinegar, salt, sugar and spices. Used for cold fish and vegetables.
Shred-cut vegetables into the required shape.

Stuff it up- make punctures with a chef's needle

Along the fibers and insert into the hole sticks of root vegetables and bacon.

Recapture- Beat pieces of raw meat or fish with a wooden mallet to loosen the tissue and make the pieces thinner.
Recline- pour the boiled products into a colander or sieve to drain the water.
Pull back- clarify cloudy broth due to improper cooking. Lighten with a mixture of finely chopped stringy meat mixed with chilled water and egg whites.
Sauté- cook vegetables in hot fat without changing their color.
Let go- bring the food to readiness in a small amount of fat, broth or water.
Deep frying- a mixture of ox tallow and vegetable oil used for frying potatoes and other foods in a large amount of fat.

5. Conclusion

The art of cooking has a rich, centuries-old history, reflecting the most ancient branch of human activity, its material culture, which has brought together the experience and skills of cooking techniques of different peoples that have come down to our time.

Meat cooking has about the same long history. At first, the meat was eaten raw, then they began to fry over a fire, boil, stew... Today, several hundred different dishes can be prepared from meat.

The meat processing industry is also progressing. New trends appear every year in traditional sausage production, the production of semi-finished products, and canned food. Thus, recently one of the meat processing giants released a new product - sausage snacks, which are much healthier than chips or crackers.

Since those ancient times, not only the recipes and technologies for preparing meat dishes and products have changed, the meat itself has changed. The reason for this is changes in the environment, so modern “butchers” and “sausage makers” are looking for new ways of processing and manufacturing meat products.

The topic of my course work reflects the food industry. The volume and nature of services provided by public catering is determined by the type of enterprise, its capacity, location, specific working conditions and the range of dishes produced.

Based on this, we can conclude that the cook must develop a subtle and well-developed taste, since without this, even the most precise adherence to recipes and technological rules will not allow him to prepare tasty and nutritious dishes. The success of the business is determined by bringing the dish to taste, that is, adding sometimes the smallest amounts of sugar, salt, pepper, vinegar, spices, etc. to it.

6. List of references used

Normative literature

1. Law of the Russian Federation on the protection of consumer rights of 07/09/1996

2. Law of the Russian Federation on sanitary and epidemiological welfare of the population dated March 12, 1999

3. Law of the Russian Federation on the quality and safety of food products dated December 1, 1999

additional literature

1. A. Korsunskaya “Meat Dishes” Moscow “Astrel” 2000

2. V. Davydov “Meat dishes” Talin “Valgus” 1994

3. N.M. Danilevsky “Modern Kitchen” Moscow “Technology” 2000

4. M. Klimentova “Delicious meat dishes” Prague “Avmtsenum” 2000

5. Ferlag für de frau “Learning to cook deliciously” GDR “Leipzig” 2002

Mechanical culinary processing consists of the following processes: thawing, washing, drying, culinary cutting, deboning, stripping, sorting, production of semi-finished products

Defrosting. The purpose of defrosting is to maximize the restoration of the original properties of meat. Defrosting can be slow or fast. During slow defrosting, carcasses, half-carcasses or quarters are hung on hooks in special chambers so that they do not come into contact with each other, with the walls and floor. Humidity in the chambers is maintained within 90 - 95%. The air temperature is gradually increased from 0 to 6-8°C. The process lasts 3-5 days and is considered complete when the temperature in the meat reaches 0-°C. In this mode, the ice crystals melt slowly, and the resulting moisture has time to be absorbed into the muscle fibers, which swell and largely restore their properties. However, this method is very time-consuming, and since it requires refrigeration chambers, it can only be used in large enterprises.

During rapid defrosting

meat (carcasses, half-carcasses and quarters) is placed in special chambers into which air is supplied at a temperature of 20--25°C and a humidity of 85--95%. Under such conditions, defrosting lasts only 12-24 hours. Rapid defrosting can be carried out directly in the workshops. To do this, carcasses or half-carcasses are thawed at room temperature, and then placed in refrigeration chambers with a temperature of 0 to 2 ° C and kept there for about 24 hours at a relative humidity of 80-85%. Holding is necessary to equalize the temperature in all parts of the carcass and complete the hydration process, which helps reduce the loss of meat juice during cutting. Loss of meat juice and reduction in meat weight during slow defrosting in air ranges from 0.5 to 3%, and with rapid defrosting - up to 12%. Meat juice contains: water - about 88%, proteins - 8, extractive and mineral substances - about 3 and B vitamins - up to 12% of their total content in meat. It is not recommended to defrost meat in water, as well as to cut carcasses, half-carcasses and quarters to speed up their thawing into smaller pieces, as this leads to even more significant losses of meat juice, a decrease in the nutritional value of meat and a deterioration in the quality of semi-finished products.