Fried potato.
Prepared from raw or boiled potatoes. raw potatoes cut into sticks, slices, cubes or slices, washed in cold water so that the pieces do not stick together and stick to the baking sheet. After that, it is dried, put on a baking sheet with a heated fat layer of 4-5 cm, fried until golden brown, stirring occasionally, salt and continue to fry until soft. If the potatoes are not completely fried when frying on the stove, then they should be put in the oven for a few minutes.
Potatoes cooked in the skin are cooled, peeled, cut into circles or slices, put in a thin layer in a frying pan with heated fat, sprinkled with salt and fried, shaking occasionally, until golden brown.
On vacation, fried potatoes are placed on a plate or a portioned pan, poured with melted butter, sprinkled with herbs, in addition, fresh, salted, pickled cucumbers, tomatoes, fresh cabbage or sauerkraut salad can be served in a salad bowl.
Potatoes can be cooked with onions or with onions and mushrooms. In this case, before the holiday, it is mixed with sautéed onions or sautéed onions and fried mushrooms.
Deep fried potatoes.
Potatoes are cut into cubes, straws (share), thin circles (chips), cubes, balls, (large - chateau, medium size - parisien, small - noisette), shavings. Washed and well-dried potatoes are placed in melted fat to 170-180 "C and fried until golden brown and soft (8-10 minutes). The fried potatoes are thrown into a colander to drain the fat and sprinkled with fine salt. Deep-fried potatoes , or french fries, are used as an independent dish and as a side dish.
Oven baked potatoes
Preheat the stove to 220°. Peel potatoes and cut into chunks if large. Blanch and dry on a sieve. Pour vegetable oil into the mold. Put the potatoes there, mix so that it is all covered with oil. Bake 45 minutes until golden brown. Take out and salt.
500 g potatoes, 50 g oil, 1 tsp. salt
French fries in the fryer
Potatoes are cut as needed - from whole small tubers to thin straws as thick as a payle match. Then blanched, and then dried on a sieve. You can't salt potatoes. For frying, only cooking oil is used, which is heated to 200 °. It should only fill half of the container. The weight of potatoes should be 10 times less than fat. After the formation of a golden crust, the potatoes are taken out and placed on a paper towel to drain fat. Now it can be salted, mixed and served.
Routing
potato cutlets
Recipe No. 176
Potatoes 293 220
Rusks or wheat flour 12 12
Finished semi-finished product 225
Cooking fat or vegetable oil 10 10
Fried cutlets 200
Table margarine (or butter) or:
Sour cream
Sauce (recipes №376,388,390,393) 5
15
5
15
50
Yield: with fat 205
With sauce 250
With sour cream 215
Cooking technology.
Peeled potatoes are boiled, dried, rubbed hot. The mass, cooled to 40-50 ℃, is mixed, cutlets are formed from it (2 pcs per serving) and breaded in breadcrumbs or in flour.
Prepared cutlets are fried on all sides. When on vacation, they are poured with melted margarine or butter, or sour cream or sauces are added to the cutlets on the side: tomato, sour cream with onions or mushrooms. Sour cream or sauces can be served separately.
Routing
sour cream sauce
Collection of recipes for dishes and culinary products: textbook for the beginning of vocational education / N.E. Kharchenko. - 3rd ed., Ster.-M .: Publishing Center "Academy", 2008.
Recipe No. 388
No. Products Weight, gGross Net
Sour cream 250 250
wheat flour 75 75
Broth (or decoction) 750 750
White sauce 750
Output 1000
Cooking technology
To prepare sour cream sauce with the addition of white sauce to hot white sauce put boiled sour cream, salt, cook for 3-5 minutes, filter and bring to a boil.
The sauce is served with meat, vegetable and fish dishes, used for cooking hot appetizers, for baking mushrooms, fish, meat and vegetables.
Routing
Basic white sauce
Collection of recipes for dishes and culinary products: textbook for the beginning of vocational education / N.E. Kharchenko. - 3rd ed., Ster.-M .: Publishing Center "Academy", 2008.
Recipe No. 372
Names of raw materials and products Weight, g Gross Net
Fish broth 41.3
Table margarine 1.9 1.9
Wheat flour 1.9 1.9
Onion 0.8 0.8
Parsley (root) or
Celery (root) 0.5
0.6
0.5
0.6
Exit 37.5
Cooking technology
Sifted flour is poured into the melted fat and sautéed with continuous stirring, avoiding burning. Properly browned flour should have a slightly creamy color. Pour ⅟4 hot broth into browned flour, cooled to 60 - 70 ℃ and knead until a homogeneous mass is formed, then gradually add the remaining broth. After that, chopped parsley, celery, onion are put in the sauce and boiled for 25-30 minutes. At the end of cooking add salt, black peppercorns, bay leaf. Then the sauce is filtered, while rubbing the boiled vegetables, and brought to a boil. The finished sauce is used to prepare derivative sauces. If the sauce is used as an independent sauce, it is seasoned with citric acid (1g) and fat (30g).
Routing
Bouillon
Collection of recipes for dishes and culinary products: textbook for the beginning of vocational education / N.E. Kharchenko. - 3rd ed., Ster.-M .: Publishing Center "Academy", 2008.
Recipe No. 371
No. Products Weight, gGross Net
Edible bones* 500 500
Water 1400 1400
Onion 14 12
Carrot 15 12
Parsley (root) or
Celery (root) 16
18 12
12
Output 1000
Cooking technology
The bones, washed and chopped into pieces 5-7 cm long (the bone marrow is removed from the vertebral bones), are poured with cold water, brought to a boil, the foam is removed and boiled at a low boil for 3-4 hours, periodically removing fat. 40-60 minutes before the end of cooking, put vegetables in the broth. Ready broth filter.
Attached files
Cooking technology
Raw potatoes cut into slices, washed in cold water, then dried. On a hot baking sheet with fat, put potatoes in a layer of 4-5 cm, fry, stirring occasionally, until golden brown, salt and continue to fry. If the potatoes are not completely fried when frying on the stove, then they are fried in the oven.
quality requirements
Appearance - Potato pieces are the same shape, fried evenly on both sides.
Consistency– soft
Fried potato color– yellow, individual pieces can be fried until brown
Taste and smell- fried potatoes.
Technological map No. 23
Name of the dish: Schnitzel
Recipe No. 574, column 2, Recipe Book 1999
Cooking technology
Portioned pieces 1.5-2 cm thick are cut from the hip part, beaten off, giving an oval-oblong shape, the tendons are cut, moistened in a seasoning, breaded in breadcrumbs, fried on both sides, brought to readiness in an oven.
On vacation, a side dish is placed on a portioned plate: deep-fried potatoes, next to it - schnitzel, poured with melted butter.
quality requirements
Appearance - a fried crust on the surface, the product is evenly covered with breading garnish nearby
Consistency - soft, juicy with a crispy crust
Taste - moderately salty, characteristic of fried pork
Color - light brown
Smell - characteristic of fried pork
Serving temperature: 85-90C
Technological map No. 1
Deep fried potatoes
(2nd option)
Recipe No. 692, column 2, Collection of recipes for dishes 1999
Cooking technology
Potatoes are cut into cubes, washed and dried well. Prepared potatoes are placed in hot fat up to 170-180C and fried until golden brown and cooked. The frying time depends on the temperature of the deep fat and the shape of the cut.
Ready potatoes are taken out, allowed to drain the fat (spread in a colander), sprinkled with fine salt and shaken.
Technological map No. 24
Name of dish: Fried liver with onions
Recipe No. 581, column 2, Recipe Book 1999
Cooking technology
The liver is cut into 1-2 pieces per serving (pork is blanched), sprinkled with salt and pepper, breaded in flour, fried on both sides until cooked, but not overcooked. Bring to readiness in the oven.
You can not overcook, as the liver becomes tough.
When on vacation, a side dish is put on a portioned plate: boiled rice, next to it is a liver, a reconciliation is put onion, deep-fried.
quality requirements
Appearance - a fried crust on the surface, the product is evenly coated with breading
Consistency - soft, without the presence of films and tendons, not dry
Taste - fried liver, moderately salty
Color - cut gray
Smell - fried liver
Serving temperature not lower than 65C
Director: _______ Production __________ Calculator ________
boiled rice
Recipe No. 682, column 2, Collection of recipes for dishes 1999
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Cooking technology.
Sliced raw potatoes are washed in cold water, dried, then sprinkled with salt, put in a layer of no more than 5 cm in a frying pan or baking sheet with heated fat and fried for 15-20 minutes, stirring occasionally, until a crispy crust forms.
If the potatoes are not completely fried, they should be placed in the oven for several minutes. When frying in an electric frying pan, close the lid before the end of frying and bring the potatoes to readiness.
When the potatoes are released, they are poured over with melted margarine or sour cream and sprinkled with herbs.
Quality requirements:
Appearance: should have the same shape, well fried
Consistency: soft
Smell : characteristic of fried potatoes
Color: yellow, individual pieces can be fried until brown
Taste: characteristic of fried potatoes
Technological map No. 2
"Deep-fried potato wedges." Collection of recipes for dishes and culinary products rec. No. 355
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Cooking technology. Raw prepared potatoes are placed in boiling fat and fried until tender for 8-10 minutes. Fried potatoes recline in a colander to drain fat and sprinkle with fine salt On vacation, potatoes are poured with melted margarine or butter. Quality requirements: Appearance: potatoes fried on all sides Consistency: soft Taste: characteristic of fried potatoes Smell : typical for this dish Color: yellow, individual pieces can be fried until brown |
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Technological map No. 3
At catering establishments, potatoes are subjected to different ways heat treatment, if the potato is a side dish, then its type of heat treatment is determined by which dish it is served with. For example, boiled and stewed fish is more suitable mashed potatoes, and to fried meat, poultry and game - fried potatoes. The main dishes of potatoes are prepared from fried, boiled, baked and stewed potatoes. At the same time, potatoes can be boiled in water or steamed, fried - in the main way, deep-fried, grilled, baked - with sauce, etc. A huge number of different options and possibilities in cooking potato dishes.
boiled potatoes:
Boiling potatoes in water: sorted, passed primary processing potatoes, pour boiling salted water (0.7 l of water per 1 kg of vegetables), bring to a boil, then reduce the heat and cook under a closed lid until tender. Readiness is determined using a chef's needle. Then the liquid is drained, the potatoes are dried over a closed lid for 2-3 minutes and seasoned.
Steaming potatoes: sort and process potatoes, pour boiling water into the prepared pan, install a double boiler on the pan. Place the potatoes in the steamer and season with salt. Then, under a tightly closed lid, boil the potatoes until cooked, it is determined with a chef's needle. When ready, drain the water and cover the potatoes with a thick cloth for 4-5 minutes so that it absorbs excess moisture, season the potatoes. You can also steam potatoes in a combi steamer.
On vacation, boiled potatoes are placed on a plate, a lamb or a portioned pan, poured with butter or sour cream, or served separately, sprinkled with chopped herbs. You can serve boiled potatoes with fried onions, fried mushrooms, sauces: red with onions, gherkins, tomato, sour cream, sour cream with onions, mushrooms, etc.
Mashed potatoes are prepared from boiled potatoes. To prepare it, boiled and dried potatoes (temperature not lower than 80 degrees Celsius) are rubbed or pounded. Melted potatoes are added to the mashed potatoes. butter or margarine, warm up, stirring constantly, pour in hot boiled milk or low-fat cream and beat until a fluffy mass is obtained.
On vacation, mashed potatoes are placed on a plate, a pattern is applied to the surface with a spoon, poured with butter, sprinkled with chopped herbs. Puree can be served with fried onions, boiled chopped eggs, mixed with melted butter. More often, mashed potatoes are used as a side dish for meat and fish dishes.
Technological process of food preparationfried potatoes:
Frying potatoes in the main way: potatoes are fried from raw and pre-boiled potatoes. Raw potatoes are cut into cubes, slices, cubes or slices, washed in cold water so that the pieces do not stick together and stick to the baking sheet. Then it is dried, put on a baking sheet with a layer of 4-5 cm of heated fat, fried until golden brown, stirring occasionally, salted and continue to fry until soft. If necessary, the potatoes are brought to readiness in the oven.
Potatoes boiled in their skins are cooled, peeled, cut into circles or slices, put in a thin layer in a frying pan with heated fat, sprinkled with salt and fried, stirring occasionally until golden brown.
On vacation, fried potatoes are placed on a plate or a portioned pan, poured with melted butter, sprinkled with chopped herbs, in addition, fresh, salted, pickled cucumbers, tomatoes, fresh cabbage salad or sauerkraut can be served in a salad bowl.
cutlets potato: wipe the prepared potatoes, add butter, an egg cooled to 60-70 degrees, flour, spices ( nutmeg, cumin, dill, etc.). The resulting mixture is kneaded, semi-finished products are formed, breaded in breadcrumbs and fried in the main way on both sides until a golden crust is formed. If necessary, bring to readiness in the oven. Served with tomato sauce, mushroom sauce or just melted butter.
Zrazy potato: the potato mass is formed into a cake, minced meat is placed on it, pinched, forming zrazy in the form of bricks, breaded in breadcrumbs and fried in the main way on both sides until a golden crust is formed. Mushrooms, onions, dill, spices are used to prepare minced meat; chopped eggs with onions; onions, green carrots; stewed cabbage, etc. Served with the same sauces as potato cutlets.
Croquettes potato: hot boiled potatoes wipe, add 1/3 of the flour laid according to the recipe, egg yolks and mix. You can add fried mushrooms and onions to the mass. received potato mass molded in the form of pears, balls, cylinders, 3-4 pieces per serving, breaded them in the remaining flour, then dipped in proteins, breaded in breadcrumbs and fried in a large amount of fat.
They release potato croquettes with red sauce with onions and cucumbers, tomato, mushroom. The sauce is served separately. Croquettes can be used as a side dish, then they are made smaller.
Deep frying potatoes: prepared potatoes are cut into cubes, straws, thin circles, cubes, balls, shavings, slices. Washed and well-dried potatoes are placed in fat heated to 170-180 degrees Celsius and fried until golden brown and soft texture (8-10 minutes). Drain the fried potatoes in a colander to drain the fat and sprinkle with salt. Deep-fried potatoes are used as an independent dish and as a side dish.
Roasting potatoes over an open fire: prepared potato tubers are cut into large pieces - slices, circles, barrels, etc. and grilled, sprinkled with vegetable oil. Fry until browned strips form, if necessary, bring to readiness in the oven. Also, potatoes can be grilled al dente, that is, they are not fully cooked, which makes the dish unusual. Complex potato side dishes are also prepared: potatoes, zucchini, zucchini, bell pepper, tomatoes, eggplant, while all the vegetables are put on a skewer and grilled on both sides.
Grilled potatoes are used as a main dish, served with fried bacon, cheese, green onions, and sour cream. It is also used as a complex side dish, salads, hot appetizers are prepared.
