The role of mass nutrition in the life of society. Development of the food industry. The menu of the enterprise cafe "Vstrecha". Organization of production finished products in a cold shop. Calculation of the total number of dishes sold per day and their breakdown by assortment.
Introduction. a brief description of croup. Dishes from buckwheat. Commodity characteristics of raw materials. Scheme of cooking. Cooking technologies.
Volumes of cheese whey in the world. Ranking of dairy enterprises by the volume of milk processing. The concept of rational processing of whey. Whey processing: lactose and its derivatives. Projected development of whey processing.
Category of the dish "Siberian Borsch", its importance in nutrition. Primary processing of products, preparation, registration and holiday. Requirements for the quality of the dish, the preservation of nutrients during cooking. Organization of the workplace, safety measures.
Consideration of the location of the catering establishment, its main activities. Evaluation of technical equipment and mode of operation of the meat and fish shop. Development technological process production of the signature dish "Sturgeon chill mold".
Calculation of the required amount of raw materials and products, nutritional and energy value of dishes. Rules for the development and execution of a technical and technological map and a technological scheme for a dish. The scale of the organoleptic evaluation of the dish and the reduction of points for defects.
Production of dairy products is the main activity of the enterprise. Description of the strengths and weaknesses in the work of the enterprise. Competitive advantages and project efficiency evaluation. Potential risks and measures to prevent them.
Nutritional value of poultry dishes. Technology of cooking dishes from fried poultry. An assortment of poultry dishes. Drawing up technological maps for fried poultry dishes. Workplace organization. Safety and sanitation. Roasted bird leave.
Mechanization and automation of production processes at catering establishments. Description of the technological processes of the production of jellied dishes. Portioning, cutting, defrosting, cutting, boiling, grinding, cooling, storage.
general characteristics enterprises. Characteristics of the premises: meat and fish, vegetable, cold, confectionary shop. Development of the production program. Layout, placement of equipment in the shop. Sanitary norms and rules. Staff.
General characteristics of pickles, components of the dish. Technological process and scheme for the preparation of pickle. Calculation of the nutritional and energy value of Leningrad pickle. Technical and technological map for the dish "Rassolnik Leningrad".
#THEME: Cooking #PURPOSE: Diploma #FORMAT: WINWORD 7.0 #AUTHOR: Plakhin O.V. #SUPPLIED: Pavlograd vocational technical school #NOTES: INTRODUCTION Ukraine has long been famous for its rich traditions of national cuisine, which is known far beyond the borders of the republic. Many dishes are included in...
Introduction to the composition nutritional value, processing methods (primary, thermal) of ingredients, necessary equipment and technological scheme of preparation meat cutlets, garnish from stewed cabbage, sour cream sauce and cheesecakes.
PLAN. Section I. Introduction. Stages of development of public catering. 2 Section II. Technology of preparation of products from natural chopped mass. 6 Chemical composition dishes from natural-chopped mass. 6
Characteristics of the projected enterprise. The total area of the hot shop and the specifics of the equipment. Calculation of the total number of dishes and their breakdown by assortment. Drawing up a schedule for the implementation of dishes. Calculation of the number of personnel (cooks) of the hot shop.
Written examination work. My working day starts in the locker room. In the locker room, I take off my outer clothes, take a shower, change into overalls. Overalls consist of a dressing gown, a cap and an apron. They are made of cotton white fabric, easy to wash. I put on shoes with...
When we hear the word "borscht", we immediately associate it with the Ukrainian first course. Although a variety of this soup is the national dish of the peoples of Central and Eastern Europe: Russia, Ukraine, Lithuania, Moldova, Romania, Belarus, Poland. Thanks to beets, which are considered the main component of borscht, it gets its characteristic red color. The exact origin of this soup is unknown. It is believed that this dish appeared, and also received the greatest variety and distribution in the territory of ancient Kievan Rus. Borsch, most likely, owes its name to an edible plant, referred to only as hogweed. Etymological dictionaries of Slavic languages told us about this.
The technology of cooking borscht is considered quite complex, it can even be called multi-stage - according to the method of cooking, during which more and more new components are gradually added. An interesting fact is that borscht cooked according to the same recipe, but different hostesses has significant differences. Yes, there are different! The same woman, according to her many times proven recipe, prepares borsch every time with some distinctive nuances. They say that sometimes the mood of the one who cooks it affects the preparation of a dish. But, most often, everyone gets used to and loves exactly the borscht that is served to him ...
This amazingly smelling fragrant first course is served with sour cream, chopped dill is placed directly on the plate if desired. Many people like to eat borscht with hot peppers. There are a lot of tastes and preferences. There is an opinion among the people - there is borscht on the table - it means that the family will be well fed. Many men cannot imagine lunch without such an amazing dish as Ukrainian borsch, especially when served with donuts seasoned with garlic sauce.
Different national cuisines have in their culinary treasuries a wide variety of recipes for preparing this original dish. Moreover, for example, only in Ukrainian cuisine there is: borscht "Poltava with dumplings", borscht green, borscht with beans, lean borscht "Monastyrsky" and many other various ways its preparation. It is worth considering that only a tiny fraction of Ukrainian cuisine recipes are given here, while others also have a wide taste range for choosing borscht. However, almost every recipe includes ingredients such as beets, cabbage (or sorrel), potatoes, carrots, etc.
the meat is put in cold water to make the broth more tasty;
especially rich borsch is obtained from the so-called "sugar" bones and, conversely, you should not expect anything unsurpassed from this dish, cooked from pure pulp;
it is believed that during the preparation of frying, a spoon vegetable oil and a little sugar can enhance the red color ready meal;
in the summer, while borscht can be prepared from fresh vegetables and cabbage is tender at that time - when it is added to the broth, it is immediately turned off and allowed to brew under the lid.
- Parsley will make borsch even more fragrant due to its unique smell, there is no need to talk about the benefits, besides, the dish becomes aesthetically attractive.
- Chopped dill, added directly to the plate, will give the first course the fresh smell of spring, inherent in this greenery.
- Bay leaf will add a spicy sweet-sweet smell and a little bitterness. It is worth considering that this spice is put literally 5 minutes before the dish is fully cooked.
- Chopped parsley or celery root will make the taste of borscht even more unique and refined thanks to essential oils with which these spices are so rich.
There are many jokes about the fact that yesterday’s borsch is still tastier. In fact, after it is infused, its taste improves significantly. Regardless of what recipe the dish is cooked for, the benefits of it are invaluable, only because it is homemade food, moreover, cooked with care and love for loved ones.
A source:
How to cook borscht
When we hear the word "borscht", we immediately associate it with the Ukrainian first course. Although a variety of this soup is the national dish of the peoples of the central and eastern
http://amazingfood.ru/kak-prigotovit-borsch/
Cooking technology - Siberian Borsch - (page
Cooking technology of the dish "Siberian Borsch" (p. 1 of 3)
1. Importance in the nutrition of the dish
1.1 General characteristics
2. Cooking technology
2.1 Primary processing of products
2.2 Heat treatment
2.3 Registration and leave
2.4 Requirements for the quality of the dish
3. Preservation of nutrients during cooking
4. Organization of the workplace
4.1 Selection of equipment (inventory, tools)
4.2 Safety
The dish "Siberian Borsch" belongs to the category "hot soups on broths, filling". Filling soups are prepared with vegetables, cereals, pasta and other products. Sauteed vegetables are an obligatory part of these soups.
"Soup is synonymous with civilization, it has a colossal history." It would seem that such an uncomplicated object is a saucepan. However, it was he who provoked the appearance of material life among our ancestors, and also turned gastronomy into a culture. It was with the advent of soup that it became possible to seriously talk about the creative will of the hostess preparing dinner for her family.
The versatility of soup as a dish: "This is the first and second at the same time. French potaufe, Russian cabbage soup, hungarian goulash. All of these are very thick and hearty soups". In some countries, these traditions are preserved at the level of ethnographic attractions. "There are restaurants in Vienna that specialize exclusively in Taffelspitze. By the way, it was with soups that the restaurant movement began. The first restaurants sold one single dish - it was soup or broth. Chinese soup ho-go is a ritual dish symbolizing family values that replaces a whole meal.
Sometimes one name - soup - means hundreds different dishes. "The dishes that are most loved in a particular country can tell a lot about the culture of the nation."
Hot and cold, light and very satisfying, transparent and thick, liquid and cream soups - soups are so different! At the same time, soup occupies a special place in the cuisine of any country in the world. No matter how diverse the recipe, the soup was and remains the dish that has a special meaning in human life.
The word "soup" originated in the Germanic language, and then began to travel around the world, which is why it can be found in various parts of the Earth: the Spanish "sopa", the German "suppe" and the Estonian "supp". In Russian, the word "soup" appeared relatively recently (in the 18th century). However, the fact that it gave rise to many derivative words (soup, soup, tureen) indicates that it not only took root, but also fell in love.
Borsch is also designed to ensure the normal course of biochemical processes in the human body, supplying it with a certain set of nutrients - proteins, fats, carbohydrates, vitamins, mineral salts.
Soups serve as the most important source of minerals; to supply the body with calcium compounds, cabbage soup from fresh cabbage is especially necessary in the diet. Half a serving of cabbage soup (300 g) contains 50-100 mg of calcium, phosphorus - 90-100 mg, i.e. the ratio of these compounds is close to optimal. In soups from cereals, pasta, calcium compounds contain less, but its ratio with phosphorus is 1: 4.
Borscht and beetroots are especially rich in trace elements. Carotenes in most soups are contained in one serving (300 g) about 0.3 - 0.4 mg. Vitamin C is rich in cabbage soup from fresh cabbage, pickles, vegetable soups. But in soups from cereals, pasta and legumes, ascorbic acid is not enough, so it is especially important to fortify them with fresh herbs.
Soups have different energy value(calorie content).
So, a cup (250 g) of meat and bone broth gives only 10, chicken - 8, fish - 5, and mushroom - 2.5 kcal. Naturally, the role of these broths is reduced only to arousal of appetite. If it is necessary to increase their nutritional value, then pies, pies, croutons are served with them, or boiled noodles, rice, vegetables, an egg boiled “in a bag”, etc. are put into the broth.
Onion is rich in one of the strongest flavonoids, reduces the likelihood of cancer.
Soups are called borscht, which necessarily include beets. According to the composition of products, the method of preparation and taste, the assortment of borscht is diverse. In addition to beets, the composition of borscht includes: carrots, parsley or celery, onions, tomato puree or tomatoes, vinegar, sugar. In most cases White cabbage. Depending on the type of borscht, potatoes, beans, capsicum and other products.
Beets for borscht, except for navy and Siberian, are cut into strips, and for navy and Siberian - into slices. There are several ways to prepare beets for borscht: stewing, sautéing, boiling and baking.
For stewing, cut the beets, put them in a cauldron, pour in broth or water, add fat, tomato puree, vinegar, sugar, cover with a lid, and dry for 1-15 hours, stirring occasionally.
When sautéing, cut beets, carrots, put onions, deep dishes with heated fat, and sauté, softening with low heat, stirring occasionally. Then pour in vinegar, put tomato puree, sugar and heat for another 10 - 15 minutes.
When cooking whole beets, peeled with the addition of vinegar, or not peeled without vinegar. In the latter case, boiled beets are peeled, cut into strips or slices, and put in borsch along with sautéed vegetables and tomato puree.
400 g (1 large) beets
200 g white cabbage
100 g (1 pc) potatoes
100 g (1-2 pieces) carrots
100 g (1 pc) onion
80 g tomato puree
15 g vinegar 3%
2000 g (2l) meat broth
2-3 cloves of garlic, spices, salt, herbs.
Products for meatballs:
300 g minced meat beef or pork or lamb
30 g onion
25 g (1 1/2 cm. spoons) water
6 g (1/2 teaspoon) salt
1/4 tsp ground black pepper
Sorting. The purpose of sorting is to remove rotten, beaten specimens, foreign objects, and also to distribute products by quality and size.
By quality, vegetables are sorted for a more correct use of each variety. For example, salads are prepared from ripe and strong tomatoes, overripe and wrinkled ones are used for tomato puree, green ones are used for pickling and ripening.
Vegetables are sorted by size for a more correct technological process, since products of the same size during heat treatment reach readiness at the same time. When sorting potatoes and root crops by size, the amount of waste during mechanical cleaning is reduced. When processing unsorted vegetables, the percentage of waste increases, since with the simultaneous cleaning of unequal-sized potato tubers or root crops, not only the skin, but also a significant layer of the edible fruit is peeled off from large specimens.
Washing. Vegetables and greens after sorting and sorting are washed in cold water to remove earth, sand, dust.
Washing products ensures, first of all, compliance with the sanitary and hygienic regime at work. Potatoes and some other vegetables must also be thoroughly washed so that when cleaning the grating disc does not deteriorate from sand and pebbles. In addition, the starch obtained from the waste of thoroughly washed potatoes is of higher quality.
Cleaning. Potatoes after sorting and washing are cleaned in potato peelers or manually. When cleaning in a machine, eyes remain on the tubers, which are then manually cleaned with a groove knife. When peeling potatoes manually with a groove knife, they simultaneously peel the skin and remove the eyes
Slicing. Vegetables are cut into pieces of the same shape and thickness so that they simultaneously reach readiness during heat treatment and give culinary products beautiful view.
Vegetables are cut in special machines and manually with a knife: slices, circles, cubes, sticks, straws, slices.
It is better to use high-quality meat not for making soup, but for the second course "in its natural form", as this will bring out the aroma and taste of meat more fully, while lean and tough meat can give a good aroma, low-fat and pleasant broth.
State budget educational institution
initial vocational education
Vocational school №118
METHODOLOGICAL DEVELOPMENT
LESSON
ON TRAINING PRACTICE
BY THEME: "COOKING AND HOLIDAY BORSCH"
(for studentsI- 1st course in the profession "Cook, confectioner")
Developed a production master
training Yakushina A.A.
heard at the meeting
methodical association
p/o masters
Protocol №_______________
From ______________ 2014
Chair/o
Borisova O.V.
Explanatory note.
Methodological development of a lesson on the topic: "Cooking and selling borscht" is designed for students of the 1st year (1 day - 6 hours) by profession 260807.01
"Cook, confectioner." The master of p / o must create conditions for the formation of professional and general competencies in accordance with the Federal State Educational Standard.
PC 1.1 produce primary processing, cutting and shaping traditional types of vegetables and fruits, preparation of spices and seasonings
PC 3.1 prepare broths and decoctions
PC 3.2 cook simple soups
OK to organize their own activities, based on the goal and ways to achieve it, determined by the head.
OK to analyze the working situation, to carry out current and final control, evaluation and correction of their own activities, to be responsible for the results of their work.
OK to search for information necessary for the effective performance of professional tasks
OK to use information and communication technologies in professional activity.
In my work, I selected the material guided primarily by interdisciplinary connections.
MDK 03 "Cooking soups, sauces", "basics of accounting",
"Fundamentals of microbiology, sanitation and hygiene", "Technological equipment and organization of the workplace", "Physiology of nutrition".
To activate the work of students, I use various technologies at the following stages of the lesson:
Induction training:
gaming technologies
information and communication technologies
person-oriented
Current instruction:
student-centered
practical training
Final briefing:
introspection
For the lesson you need
Create a food preparation flow chart
Prepare a presentation (cooking borscht)
Create problem situations
Make questions for review
"rules for cooking dressing soups"
Prepare score sheets
Master p / o during the work of students should:
Instruct students on safety
Supervise students in the process of independent work, provide assistance
Show strictness in the requirement to organize workplaces, to comply with labor safety rules and sanitary standards
To accustom students to self-control of their work and knowledge
Plan
The purpose of the open lesson:
To create conditions under which students will learn how to cook, arrange and serve the dish "Borsch with cabbage and potatoes".
Topic of the lesson: "Cooking and serving the dish" Borsch ".
The purpose of the lesson:
cognitive - to familiarize students with technology
cooking borscht, show the relationship between production and
theoretical training;
educational - education of the psychology of communication, aesthetic
concepts, respect for the consumer, curiosity, vigilance in
compliance with labor safety requirements;
developing - development of creative abilities and thinking,
the ability to see problems in public catering and find ways to solve them
solutions, development of memory, cognitive activity.
educational - teach how to cook and serve the dish "Borscht"
Lesson type: combined
Conduct method: verbal, practical, information-reporting, playful, visual.
Technologies: personality-oriented, game, ICT, practical training, case method, group.
Didactic material: schemes for cooking borscht, instructional - technological maps, presentation, applications No. 1, 2, 3.
Equipment: inventory, kitchen utensils, serving utensils, groceries.
Technical means: laptop, multimedia projector.
Interdisciplinary connections:
Cooking: v. "Borschi"
Equipment: t. "Food-cooking boilers", "Electric stoves"
Sanitation and hygiene: v. "Sanitary requirements for the processing of products", v. "Personal hygiene of workers."
During the classes:
Induction training:
1. Organizational moment:
Greetings
Checking the attendance of students
checking the availability of special clothing, removable shoes, diaries for industrial training
Hello guys, today, in accordance with the program, the topic of our lesson is PM No. 3 lesson No. 2
"Cooking and serving the dish" Borsch with cabbage and potatoes" The lesson consists of
Stage 1 Introductory briefing in the classroom
Stage 2 Current briefing in the laboratory
Stage 3 Final briefing in the laboratory
Let's start our classes, as always, with a cook's safety and personal hygiene briefing (presentation slide No. 5)
2.Instructing students to follow the rules of sanitation andhygiene
SAFETY.
Before turning on electrical appliances, make sure that the equipment or appliances are grounded.
The equipment must have a residual current device.
During wet processing, one should not forget that a jet of water and a damp rag are a good conductor of electric current, therefore, wet sanitary clothing should not be placed on electrical appliances or rags should not be dried.
In case of electric shock, the equipment is immediately turned off with a knife switch, and a doctor is called to the victim.
Safety precautions must be observed when moving stove-top boilers on the surface of the stove, they are moved in a circular motion with the lid open.
When working with deep-frying, be careful not to get burned by hot fat. Products are placed in a heated deep-fryer or in a heated frying pan with a “away from you” movement.
When working with a knife, make sure that there are no cuts, and when injured, it is necessary not only to stop the bleeding, but also to protect the wound from contamination by applying a bandage to it.
It is forbidden to allow persons who do not know the rules of operation of the equipment to work.
The machines should have posted the rules of work and manuals for T.B.
The floor should be flat, not slippery, with a slope to the drains for water to drain.
Production tables and bathtubs should be without sharp corners.
Breakers and fuses must be closed type.
Turning the machines on and off is only allowed using the "Start" and "Stop" buttons.
Replace parts, lubricate the machine, etc. only a special worker should.
Push products into the loading hatch only with a special pestle
In the event of a power outage, switch off all machines immediately.
COOK'S PERSONAL HYGIENE RULES:
Persons who have passed a medical examination and have special clothing are allowed to work: a dressing gown, an apron, a cap, a towel, removable shoes with backs.
Before starting work, wash your hands thoroughly with a brush and soap and rinse them with a clarified 0.2% bleach solution.
It is forbidden to have long nails, wear clips, rings, brooches, watches, etc. The pocket should contain only a handkerchief.
Do not wipe your hands on protective clothing.
So guys, we repeated with you the rules of safety and personal hygiene. Now we turn to the topic of our lesson
"Cooking and selling borscht", let's start by repeating the "Rules for cooking dressing soups" (Presentation slide No. 6-12) for every 2 correct answers, put yourself on the evaluation sheet
(each student has application No. 1 on the desk) 5 points, for 1 answer 4. You can answer from the spot by raising your hand. (The master asks a question, the student answers, then a slide with the correct answer is displayed on the screen)
3. Updating of basic knowledge:
"Cooking Rulesdressing soups"
What are seasoning soups?
Refueling soups are called soups, in the preparation of which vegetables, potatoes, cereals, legumes are boiled until tender in broth, mushroom broth or water. pasta. These soups are seasoned with sautéed vegetables.
What is a characteristic feature of dressing soups?
A characteristic feature of dressing soups is that the prepared products are laid in a certain sequence and boiled in liquid base. Therefore, they acquire the taste and aroma of those products that are used for soup.
How to cook vegetables for soups?
Processed vegetables are cut using the appropriate form of cutting (bars, slices, straws, cubes) depending on the type of soup. Vegetables for soups are used raw or pre-cooked. Sauerkraut and beets are stewed. Carrots, turnips, onions, tomatoes, tomato are sautéed.
What are the rules for sautéing vegetables?
Pass the vegetables in a saucepan, saucepan or pan. First, fat (butter, margarine or cooking oil) is melted in a bowl - 10-15% of the mass of the products, then chopped vegetables are placed in a layer of 3-4 cm and sautéed at a temperature of 110-120 ° C, stirring occasionally. Soups seasoned with browned vegetables have a pleasant taste, aroma and good taste. appearance.
How to prepare tomato puree?
Before use, tomato puree is diluted with a small amount of broth or water and sautéed with fat for 15-20 minutes. If it is necessary to sauté tomato puree together with vegetables, then first the vegetables are sautéed until softened, and then diluted tomato puree is added and sautéed together.
How to prepare flour?
Flour of the highest and 1st grades are passivated without fat or with fat. When passaging without fat (dry passaging), the sifted flour is poured onto a baking sheet or frying pan with a layer of 2-2.5 cm and pass through in an oven or on a stove at a temperature of 120-130 ° C, stirring occasionally, until a light yellow color is formed. The saved flour is cooled, combined with a small amount of chilled broth or vegetable broth, stirred until smooth and filtered.
How to prepare cereals?
Grains are sorted, washed several times, changing the water. After washing, barley groats are put into boiling water, boiled until half cooked, the broth is drained, and the groats are washed, since the broths from it have a dark color and a slimy texture, which gives the soups an unpleasant appearance. Macaroni sorted, broken.
Well, thanks guys, we repeated the material, earned the first points, now we will conduct a small test “test yourself” write answers on the sheets of paper only a letter, after completion we will check together, put the number of points on your score sheet
(Presentation slide #13-17)
4. "Check yourself" - questions with multiple answers are offered,
you have to choose the right one.
1. What national dish is cabbage soup?
a) Russian b) German
2. Are the green cabbage soup released?
a) with boiled egg b) crushed garlic
3. Is cabbage cut for cabbage soup from fresh cabbage?
a) fine cutting b ) checkers
4. Russian cabbage soup is prepared with.
a) groats b) with smoked meats
5. For cabbage soup, use
a) sorrel and spinach b ) sauerkraut
6. The form of cutting roots and onions for cabbage soup in the Ural style
a) small cubes b) straw
Great, they answered the questions, learned a lot of new things, trained their memory, and now I suggest you solve problem situations, I will ask you to divide into 2 groups of 5 people, I will distribute cards to each group, which describes 2 problem situations, you need to consult to solve them, for each correct answer, the whole group puts themselves marks in the evaluation sheet
(cards with problem situations appendix No. 2)
the right decision
(Presentation slide #18-22)
5. "Solve the problem situation" (students are given cardsproblematic situation, you need to find a way out of it).
Situation #1
A variety of cabbage arrived at a public catering enterprise, while preparing the first course, the cook discovered that cabbage of this variety gives the cabbage soup a bitter taste. What can you do to the cook to make him disappear?
(answer: such cabbage is scalded before use)
Situation #2
20 g of tomato puree is required, and only tomato paste is available at your enterprise.
Your actions?
(answer: according to the interchangeability table in the Recipe Book for
p. 684 we determine that 1 kg of tomato puree can be replaced by 400 gr. tomato paste, therefore, to replace 20 gr. tomato puree, you need 8 gr. tomato paste)
Situation #3
(answer: allowed to store ready-made soups on the food warmer no more than 2 hours. In this case, ready-made cabbage soup can be served in a pot in which they put meat, pour cabbage soup, add crushed garlic. The pot is covered with a thin layer of dough, greased with an egg and placed in an oven until golden brown).
Situation #4
When preparing Ukrainian borscht, you oversalted it. How to get out of this situation?
(answer: add unsalted broth and bring borscht to a boil)
Thank you guys, you did a great job, give yourself 5 points for 2 correct answers, and 4 for 1 correct one.
And now let's play a little, I ask 2 students to come to the table and choose the dishes necessary for cooking and serving borscht.
6. The game "Who is faster and better."
At the workplace, it is proposed to make a choice of dishes and equipment for preparing and serving borscht. One person from each group comes out and names what dishes and utensils are needed for preparing and serving borscht. 
We coped with this task, you can put the points scored on the evaluation sheet, and now let's listen to the messages that you prepared at home
advance task.
7. "Do you know?"
The students were given an advanced task: to prepare a short message from the history of borscht.
Message #1
If cabbage can be replaced in cabbage soup, then borscht without beets and not borscht, but some kind of mockery. Here, however, Ukrainian comrades can present a claim to us, what is it you, they say, are you writing down our borscht for yourself? They didn’t even bother to change the name: Chernihiv to Novgorod, for example. We, of course, will not climb into the bottle, arguing that both Poland and Bulgaria claim the homeland of borscht, even Romania makes something. We won't climb. We only note that the kitchen is a truly democratic phenomenon, recognizing no limits. Did you eat borscht in Russia? They ate and praised. Thanks to Ukrainian brothers.
Message #2
Tsar Ivan the Terrible loved to sip borscht. Being hot-tempered, the king sometimes used cabbage soup for other purposes.
Having once traveled around his possessions with Prince Gvozdev, the tsar stopped for lunch, invited a companion to the table. Yes, during dinner he got angry with him for something and in anger ordered to pour a bowl of hot borscht on him.
A simple dish like borscht, but how foreigners are surprised when they try this brew for the first time. Alexandre Dumas, delighted with the wonderful taste of Russian borscht, also brought from Russia original recipe and included it in my cookbook.
Message #3
Russian people could not live even a day without soups. Once upon a time, while riding mail travelers, in order to provide themselves with home-made food for the whole journey, they took frozen cabbage soup or borscht with them. Frozen whole tubs. Three of them rolled them to the most remote corners of Russia and even beyond its borders. Kalinin wrote in his “Notes”: “The Russian stomach is so accustomed to cabbage soup-borscht that, due to the lack of cabbage, our soldiers during the war in 1812 fermented grape leaves for themselves and cooked cabbage soup from them.”
Thank you guys prepared interesting messages, put yourself 5 in the evaluation list, let's go on and play some more? The game is the third extra, each group looks at a presentation slide in which the names of soups are indicated, only 2 of them have a common similarity, and the third does not. One of the students in your group should name the “extra” soup and explain why with your help. There are 4 slides in total, 2 for each group, for 2 correct answers the group puts itself 5 on the evaluation sheet.
(Presentation slide #25-30)
8. "Third extra"
(alternately, the names are shown, only two of them have a common similarity, and the third does not. The students must quickly name it, and explain why).
Rassolnik Okroshka Solyanka
(No. 1 No. 3 are hot soups, No. 2 are cold)
Fresh fruit soup Soup peasant soup field
(No. 2 No. 3 - cooked on meat broth?, No. 1 - on fruit broth)
Soup kharcho Soup with legumes Soup with meatballs
(No. 1 No. 2 cooks without potatoes, No. 3 - with it)
Borsch cold beetroot Shchi cold green
cold (No. 1 No. 2 cooks with beets, No. 3 - without it)
Okroshki Solyanki Rassolniki
Well, we did it, now I ask you to open your notebooks and write down the topic of our today's lesson PM 3 lesson No. “Preparing and releasing“ Borscht of Moscow ”a little bit of history
(Presentation slide #28)
Phased consolidation.
From the history of borscht.
In the old days, hogweed soup was called borscht. Its taste is little known nowadays. Many consider this plant to be weedy and do not realize that it is thanks to him that one of the most beloved dishes appeared on our menu.
Later, borsch was cooked on beet kvass, which was poured into a clay pot, brought to a boil, then chopped beets, cabbage, carrots, and other vegetables were put in and the pot was put in the oven. Ready borscht was seasoned with onions and garlic fried in lard. However, often fat, due to poverty, was put only for appearances. On this occasion, they said, "From fat, glory is not great, only brilliance."
Cook good borscht- it's complicated. And here it is important to know some subtleties, without which you cannot get a pleasant sweet and sour taste and a reddish color.
First of all, you need to properly prepare the beets. Exists different ways its culinary processing: stewing, sautéing, cooking and cutting.
The sour taste of borscht is obtained by adding citric acid, vinegar or sour kvass.
It was considered a great art to properly cook borscht with fried crucians, which were dipped into borscht 5 minutes before the end of cooking. And the liquid base was fish broth.
Let's write down a little, I will explain what you need to write down, look at the presentation slides and outline
(Presentation slide #31-32)
General rules for cooking borscht.
Borschaminazyvayut such soups, which necessarily include beets. Borsch is a Ukrainian national dish. Borscht is prepared in bone broth, mushroom broth, sometimes in poultry broth (goose, duck) and vegetarian.
According to the composition of products, the method of preparation and taste, the assortment of borscht is diverse. In addition to beets, the composition of borscht includes: carrots, parsley or celery, onions, tomato puree or tomatoes, vinegar, sugar, in most cases white cabbage. Depending on the type of borsch, potatoes, beans, capsicum and other products are added to it.
Beets for borscht, except for navy and Siberian, are cut into strips, and for navy and Siberian - into slices. There are several ways to prepare beets for borscht: stewing, sautéing, boiling and baking.
To stew, put the chopped beets in a cauldron, pour in broth or water (15-20% of the mass of the beets), add fat, tomato puree, vinegar, sugar, cover with a lid and simmer for 1-1.5 hours, stirring occasionally. Beetroot stewed without vinegar softens faster, but discolors, so to shorten the time
cooking and preserving the color of beets, vinegar and tomato puree can be added to it 10 minutes before the end of the stew. When stewing beets, which have an intense color, vinegar can be omitted. Sometimes beets are stewed with browned vegetables, cabbage.
When sauteing, chopped beets, carrots, onions are placed in a deep bowl with heated fat and sautéed until softened with low heat, stirring occasionally. Then pour in vinegar, put tomato puree, sugar and heat for another 1Q-15 minutes. This method is the most rational, as it contributes to better preservation of coloring and aromatic substances, saves time. This method increases the consumption of fat.
Beets are boiled whole, peeled with vinegar or unpeeled without vinegar. In the latter case, boiled beets are peeled, cut into strips or slices and put in borscht along with sautéed vegetables and tomato puree.
Can be used to make borscht borscht dressing which contains beets, carrots, onions, parsley, fat, flour, sugar, vinegar, spices. Dressing (75 g per serving) is put 10-12 minutes before the end of cooking borscht.
Fresh cabbage for borscht is cut into strips, and for naval and Siberian - checkers. Sauerkraut. Pre-stew. Potatoes are cut into cubes, for naval and Siberian - into cubes. Carrots and onions are chopped into strips, for naval and Siberian - in slices and sautéed. The sequence of cooking borscht is indicated in the diagram.
Borscht should have a sweet and sour taste and dark red color. If the borsch is not brightly colored, then before serving it is tinted with beetroot infusion.
When on vacation, you can serve cheesecakes, pies, donuts, krupenik with borscht.
In order for us to start cooking borscht, we should consider the diagram and figure out how we will cook borscht, look at the slide
(Presentation slide #33)
And now, I suggest you get acquainted with the assortment of borscht
(presentation slide No. 34-39) what are borscht and what is their difference
Assortment of borscht.
Borsch. Cabbage, chopped into strips, is placed in a boiling broth, boiled for 8-10 minutes, put the sautéed vegetables, then stewed beets and continue
cook. At the end of cooking put salt, sugar, spices and bring to readiness. If sauerkraut is used for borsch, then it is stewed together with beets. Borscht can be seasoned with browned flour diluted with broth or water.
Beetroot 200, fresh cabbage 150 or sauerkraut 171, carrot 50, parsley (root) 13, onion 48, tomato puree 30, t; cooking oil 20, sugar 10, vinegar 3% 16, broth or water 800. Yield 1000
BorschMoscow.
The bones of smoked pork are boiled in meat broth, the broth is filtered, boiled and borscht is cooked in the manner indicated above. The set of meat products includes: smoked-boiled ham, boiled meat, sausages. One piece of each type is used per serving, they are cut, poured with a small amount of broth, brought to a boil and boiled for 3-5 minutes. 
When you leave, put on a plate meat products, pour borscht, put sour cream, greens, cheesecakes with cottage cheese are served separately on a pie plate.
Borschwith cabbage and potatoes. Shredded cabbage is put into the boiling broth, brought to a boil, potatoes are put, chopped
cubes, lay browned vegetables, cook for 10-15 minutes, put stewed or boiled beets and cook until tender. Salt, sugar, spices are added 5-10 minutes before the end of cooking. Can be seasoned with sautéed flour, diluted with broth or water. Beets 200, fresh cabbage 100 or sauerkraut 86, potatoes 107, carrots 50, parsley (root) 13, onion 48, tomato puree 30, cooking oil 20, sugar 10, vinegar 3% 16, broth 800. 
Ukrainian borscht. Fresh cabbage, cut into strips, is put into the boiling broth, brought to a boil, potatoes cut into cubes or slices are put, boiled for 10-15 minutes, passivated vegetables and stewed beets are laid. Bring to a boil, put Bell pepper, cut into strips, passivated flour is introduced, diluted with broth or water, spices, salt, sugar are added and boiled until. readiness. Before serving, season with garlic, mashed with bacon. If borscht is cooked with sauerkraut, then it is stewed after potatoes. 
When on vacation, put meat on a plate, pour borscht, put sour cream, greens. Pampushki can be served separately.
Borschnaval. V bone broth brisket or other smoked pork products are boiled. Cabbage is cut into checkers, potatoes - into cubes, 
the rest of the vegetables are sliced. Borscht is prepared in the same way as borscht with cabbage and potatoes.
When on vacation, put 1-2 pieces of boiled pork meat on a plate, pour borscht, put sour cream and greens. Separately, you can serve krupenik or buckwheat porridge.
Siberian borscht.
For this borscht, the beans are boiled separately. Meatballs are placed in a saucepan or a deep baking sheet in one row, pour 1/3 of the broth and stew. 
In a boiling broth, put the cabbage, cut into checkers, bring to a boil, put the potatoes, cut into cubes, and cook for 10-15 minutes.
Then sauteed vegetables and stewed beets are laid, brought to a boil, boiled beans, spices, salt, sugar are added and boiled until tender. Garlic mashed with salt is added to the finished borscht.
When on vacation, put meatballs on a plate, pour borscht, put sour cream and greens.
Here are how many different borschts you can cook, now we know how these borschts differ, but in order to cook high-quality borscht we must know the quality requirements, look at the board and write down
(Presentation slide #40)
Requirements for the quality of borscht.
In all types of borscht, beets, cabbage and roots should retain their shape. The form of slicing cabbage is straws or checkers, slicing other vegetables corresponds to slicing cabbage. The texture is soft, not overcooked. The color is raspberry red, the taste is sweet and sour, without the taste of raw beets.
And now guys, I'll show you how to properly cut vegetables for cooking borscht (Presentation slide No. 41)
11.Practical demonstration
peeled beets cut into thin slices
put one on top of the other
cut across into straws 4-5 cm long, with a section of 0.2 x 0.2 cm.
Sliced beetroot
Slicing cabbage straws (Presentation slide No. 42)
Cabbage cut in half
Chopped straws
Serving borscht (Presentation slide No. 43)
putting meat on a plate
pour borscht
put sour cream, greens
donuts are served separately (on a pie plate)
Helpful Hints when preparing borscht
(Presentation slide #44)
The guys in front of you on the tables are technological maps (Appendix No. 3) for preparing borscht for 1 serving, take them and calculate the amount for 2 servings, write them down in a notebook, then we will repeat the organization of the workplace
Explain and show the organization of the workplace.
Directly in front of you, place a cutting board marked O.S., products on the left, a tray for chopped vegetables on the right.
On the cutting board is a knife on the right. Scales in front of the board.
Okay, everything is organized correctly, let's get to work
II. Current instruction:
Workplace organization.
Check if the rules of the organization are followed.
Independent work of students.
Target wizard walks
a) providing practical assistance to students in the conduct of
technological process, each
student
b) quality control of food preparation;
c) showing individual techniques;
d) assisting in bringing dishes to taste;
e) warning of possible errors.
5. Evaluation of the quality of dishes by an organoleptic method.
III.Final briefing:
Analysis of mistakes made by students in the process of work,
methods for their elimination.
Reflection
Rating for the day.
Workplace cleaning
IV.Homework:
Execute technological schemes for the preparation of the dish.
Prepare at home worked out dishes, taking into account the mistakes made.
(Presentation slide #45)
Application No. 1
Introductory Evaluation Sheet
| exercise | 1. Compliance with the rules of personal hygiene of the cook and t / b | "Rules for cooking dressing soups" | 3.Testing " Test yourself" | 4. Solving a problem situation (work in small groups) | 5. The game "Who is faster and better" | 6. Leading task "Do you know?" | "Third wheel" (work in small groups) |
| grade |
Total - sum up the grades and divide by the number, we get a score for work at the introductory briefing.
Evaluation sheet of the current briefing
| criterion | 1.Organization of the workplace | 2. Selection of dishes, inventory | 3.Cutting quality, observance of the cutting form | 4. Compliance with safety regulations (during heat treatment) and sanitation (marking board, knife) | 5. Compliance with cooking technology | 6. Evaluation of the finished dish in accordance with the quality requirements, design. |
| grade |
Total - sum up the scores divided by the number, we get a score for the work on the current briefing.
Add up the points for the introductory and current briefings divided by 2.
Lesson Grade
"Preparing and serving the dish" Moscow Borsch "
Application No. 2
Situation #1
Some varieties of cabbage give the cabbage soup a bitter taste. What will you do to make it disappear?
Situation #2
According to the Collection of recipes for the preparation of one serving of cabbage soup from fresh cabbage
20 g of tomato puree is required, and only tomato paste is available at your enterprise. Your actions?
Situation #3
You made a preliminary order for the preparation of cabbage soup per day, but at the last moment they warned that the visitor would be late for an hour, and the cabbage soup was already cooked. Your actions?
Situation #4
When preparing Ukrainian borscht, you oversalted it. How to get out of this situation?
Application No. 3
INSTRUCTION AND TECHNOLOGICAL CARD
BORSCH WITH CABBAGE AND POTATOES
| Name of products | quality requirements |
||
| In all types of borscht, beets, cabbage and roots should retain their shape. The form of slicing cabbage is straws or checkers, slicing other vegetables corresponds to slicing cabbage. The texture is soft, not overcooked. Crimson red color, sweet and sour taste, no taste of raw beets |
|||
| fresh cabbage | |||
| Potato | |||
| Parsley (root) | |||
| Onion | |||
| tomato puree | |||
| cooking oil | |||
| Vinegar 3% | |||
| broth or water | |||
| Exercises | Instructions |
| Exercise number 1 Cooking broth | Bouillon is brewed. |
| Exercise number 2 Simmering beets | Beets are chopped into strips and stewed with the addition of tomato puree, vinegar, fat and broth until half cooked. |
| Exercise number 3 Preparing vegetables | Cabbage, onions and carrots are chopped into strips, potatoes are cut into cubes. |
| Exercise number 4 Cooking borscht | Cabbage is put into the boiling broth, then potatoes. Cook for 10-15 minutes. Then stewed beets and browned vegetables are introduced. Boil until cooked, add salt, sugar, spices for 5-10 minutes. |
| Exercise #5 | Released in a deep plate with sour cream and herbs. |
Scheme of cooking "Ukrainian Borsch"
Cooking instruction card
Name of the dish: Ukrainian borscht.
Routing ( recipe) №144
Type of processing: Cooking
Product formula (g):
Beets 150, fresh cabbage 100, carrots 50, parsley (root) 21, onion 36, tomato puree 30, sweet pepper 27, flour 6, bacon 10.4, cooking oil 20, sugar 10, vinegar 3% 10, broth or water 700.
Output: 1000.
Material and technical equipment:
Vegetable shop:
Equipment: bathtub for washing vegetables, work table, cleaning table, potato peeler.
Inventory: root knives, karbovochny, for additional cleaning, for removing eyes, containers for storing peeled vegetables, tanks for collecting waste.
Meat shop:
Equipment: cutting table, washing bathtub, working table.
Inventory: a knife for cutting meat, a heavy knife and an ordinary one from the "chef's troika".
Hot shop:
Equipment: electric stove.
Inventory: a saucepan, a table board, an ordinary knife from the "chef's troika".
Table 1 Raw materials: Components of the dish:
|
Borscht is cooked on a liquid basis, which is bone-meat broth. |
|
|
The broth contains : |
Beef brisket; - carrots, parsley root; - onion; - water; - salt. |
|
The composition of borscht includes: |
Beet; - fresh cabbage; - potato; - carrot; - parsley root; - onion; - garlic; - tomato puree; - wheat flour; - bacon fat; - cooking oil; - vinegar 3%; - Sweet pepper; |
|
Separately, donuts with garlic are served with the dish. Pampushki are products made from yeast dough. |
|
|
Pampushkas include: |
Wheat flour; - vegetable oil; - eggs. - water; - sugar; - yeast; |
|
Pampushkas are poured with sauce when serving |
|
|
The composition of the sauce includes: |
Garlic, - vegetable oil; - salt, - water. |
Applied methods of heat treatment of products
In the process of cooking borscht, various methods of heat treatment of products are used. And its use plays a big role in the quality of the finished product:
When preparing the broth, the bones are boiled with complete immersion in the liquid (the main method).
This is a combined method of heat treatment: first, the products are fried, and then stewed with broth.
Cabbage and potatoes are cooked in the main way in the broth.
Passage is also used. Chopped carrots and onions, cut into half rings, are sautéed with fat.
The flour is dry-heated.
In the preparation of donuts, one method of heat treatment is used - baking.
The sequence of technological operations
Operation number 1. Organization of the workplace.
Before starting work, you should prepare a workplace: equipment, inventory, utensils, products.
Operation number 2. Preparation of meat and bone broth.
Bouillon for borscht is cooked, constantly skimming off the foam.
The finished broth is drained, filtered and boiled. The broth should be clear.
Operation number 3. Preparation of vegetables.
Vegetables are cleaned and washed.
Cabbage for borscht is cut into strips.
Beets and carrots for dressing borscht are rubbed on a coarse grater.
Onions are cut into half rings.
Potatoes are cut into cubes or slices.
Operation number 4. Preparation of dressing for borscht.
Chopped carrots and onions, cut into half rings, are sautéed with fat.
The beets are chopped, vinegar, fat, sugar, tomato puree are added and stewed until tender with the addition of a small amount of broth.
Operation number 5. Cooking vegetables in broth.
In a boiling broth, lay fresh cabbage, cut into strips, bring to a boil, put potatoes, cut into cubes or slices, cook for 10-15 minutes,
Lay the passivated vegetables and stewed beets in the broth. Bring to a boil.
Operation No. 7. 5-10 minutes before the end of cooking, passivated flour diluted with broth or water is introduced; sweet pepper, chopped; add spices, salt, sugar and cook until tender.
Operation number 8.
Before serving, the borscht is seasoned with garlic mashed with bacon.
Salo is rubbed on a grater, mixed with crushed garlic, put into borscht and immediately turned off.
Operation number 9. Cutting meat.
Cut the meat for borscht into portions on the board.
Operation number 10. Submission.
When on vacation, put meat in a deep dinner plate, pour borscht, put sour cream, sprinkle with herbs. Separately, you can serve donuts with sauce.
quality requirements
In all types of borscht, beets, cabbage and roots should retain their cut shape. The form of slicing cabbage is straws or checkers, slicing other vegetables corresponds to slicing cabbage.
Appearance: on the surface of the liquid part of the oil glitter. Vegetables are well peeled and cut evenly. The ratio of the components of the dish is observed. The liquid part of borscht seasoned with flour is homogeneous;
Color: liquid part - from bright red to dark red, with a slight brownish tint; a sparkle of butter - orange, vegetables - characteristic of their species;
Taste: sweet and sour, without the taste of raw beets, pronounced; with taste and aroma of a meat product;
The smell of passivated vegetables, tomato, garlic;
Consistency: vegetables - soft, dense (vegetables are not overcooked). The ratio of the dense and liquid parts corresponds to the recipe.
Store on a food warmer marked 1bl. at a temperature of +80°С no more than 2 hours. Serve in a warmed dinner plate or broth bowl. Supply temperature +65…+75°С. When on vacation, you can serve cheesecakes, pies, donuts, krupenik with borscht.
borscht calorie cost
Sauces are a large, extremely colorful in name and, in fact, very monotonous in terms of technology group of auxiliary seasoning dishes. The word "sauce" came into our cooking from the French language in the eighteenth century. It comes from the Latin root "sal", which means salt. With the help of sauces, taste, smell, sometimes color and always a special, delicate texture are imparted to a wide variety of food products that have undergone heat treatment - boiled, baked, fried - meat, fish, vegetables, mushrooms, fruits, confectionery and flour products, vegetable, egg and cottage cheese casseroles, etc. Sauces perform a masking, neutralizing or enhancing, giving a new quality, role in the finished food product or dish.
The division of sauces into separate groups is purely external, in culinary terms - conditional, because the principles and methods of cooking often coincide, although not always. According to their taste direction, they are divided into two groups - unsweetened sauces and sweet sauces. Unsweetened sauces are divided into cold (serving temperature - 14 ° C), intended mainly for salads and cold dishes; and hot ( t = 65–70 o C). (Fig. 7).
The vast majority of sauces, both cold and hot, sweet and savory, are prepared with thickeners. These are the so-called French sauces, ie. invented and used in France. Their components are broths (meat, fish, mushroom) or decoctions (vegetable, fruit), combined with browned flour, vegetables, butter, sour cream, cream, milk and other products. Each addition to browned flour and broth of any of the above components and a combination of these components or layering them sequentially one on top of the other gives all the variety of sauces.
Rice. 7. Classification of sauces
Flour sautéing necessary to give sauces a certain consistency. To do this, the flour is heated without changing color at t = 120 o C or to light brown at t = 150 o C. In the first case, flour sautéing is called “white”, in the second, “red”.
Sauteing vegetables(onions, carrots, white roots) is carried out in order to bring vegetables to half-cookedness, remove the taste of dampness, and fix aromatic compounds contained in raw vegetables.
The preparation of the liquid base (broths and decoctions) is carried out according to the technologies discussed in the previous chapter - "Soups".
A sauce prepared on a specific liquid basis and containing a minimum amount of products in an additional part is called main. Adding various products to the main sauces (chopped herbs, spices, seasonings, etc.) leads to the formation of derivative sauces.
In culinary practice, red main sauces, white main sauces and their derivatives are most often used (Fig. 8 and 9). Red and white sauces are prepared on the basis of meat and fish broths and "red" and "white" flour sautés, respectively. Used for fried, boiled, stewed meat and meat products.
Rice. 8. Technological scheme for the production of red main sauce
Rice. 9. Technological scheme for the production of white main sauce
Dairy and sour cream sauces are prepared both basic and with the addition of tomato, onion, horseradish and are used to serve boiled and stewed fish and vegetables; butter- cracker, Polish, Dutch. These sauces give dishes juiciness, a special aroma and taste, enrich the composition of dishes and increase their calorie content.
For the production of sweet fruit and berry sauces, various fruits, berries, sugar, vanillin, honey, cinnamon, wines, liqueurs are used, and starch is used as a thickener. They go well with pancakes, pancakes, puddings, casseroles, cereal cutlets and meatballs.
All kinds of spices - peppers, cloves, cinnamon, vanilla, ginger, spicy herbs from parsley and dill to onions, garlic, chervil and fennel - are finally introduced into ready-made base sauces and allow you to endlessly vary and complicate the taste and aroma of both spicy savory and and sweet sauces.
English sauces slightly differ from French ones, where there are a lot of different spices, a high percentage of natural meat juice and fat, practically no thickeners, and very significantly sauces of oriental origin, which are called sauces only by the nature of their use as seasonings. These are the Moldavian, Romanian, Bulgarian, Italian sauces or original Georgian sauces who experienced Iranian and Turkish influence.
Principles for the selection of sauces for dishes- are determined mainly by the taste properties and aroma of the product. There are no strict rules, but there are some patterns:
- hot sauces are served with hot dishes, cold sauces are served with cold ones;
- dishes that have an unattractive appearance (for example, protein clots on the surface of a piece of poached fish) are served with opaque sauces that mask products;
- for low-calorie foods - fatty sauces (sour cream, Polish, Dutch);
- To fried fish serve tomato sauce and its varieties, as well as mayonnaise sauce;
- To fried meat- red sauces, for boiled - sauces with horseradish, sour cream;
- for poultry - white sauces;
- to dishes from vegetables - tomato, mushroom, dairy.
