Natural chopped cutlets, technological map from the collection. Technological process for preparing “natural chopped schnitzel” and “fairy tale” sponge roll. Baked meat dishes
PLAN.
Section I. Introduction. Stages of development of public catering. 2
Section II. Technology for preparing products from natural chopped mass. 6
1. Chemical composition of dishes made from naturally chopped mass. 6
2. Assortment of dishes. 7
3. Cooking technology. 8
4.Layout of the workshop and placement of equipment. 24
Section III. Organization of labor in the production of meat dishes from natural minced mass. 24
1. Organization of the workshop and workplaces 24
2. Organization of work in the workshop. 27
3. Safety precautions in the workshop. 27
Section IV. List of used literature. thirty
Introduction. Stages of development of public catering.
On November 8 (October 27), 1917, V.I. Lenin signed a decree on the organization of public canteens, control over their activities and distribution of food funds. The first canteens appeared at the Putilov plant in Petrograd, and then in Moscow and other cities. In conditions of acute food shortages and economic devastation during the civil war and foreign intervention, public canteens played a major role in providing food to the population.
During the NEP period, public canteens were transferred to the management of consumer cooperatives and transferred to economic accounting. By the beginning of 1921, over 8 million people ate there.
Until the thirties, the industry did not receive proper development, since the country's attention was directed to industrialization and the organization of collective farms.
Having created the material basis for the development of public catering in the country, on August 19, 1931, the Central Committee of the Communist Party of the Soviet Union (Bolsheviks) adopted a resolution “On measures to improve public catering”, in which it noted the importance of public catering and provided for a number of measures aimed at improving the quality and expanding the range of dishes, improving sanitary conditions and strengthening the material and technical base of enterprises, to increase the interest of workers in the results of their work. The first culinary schools, technical schools, and institutes came into operation. Trade engineering factories produced the first domestic equipment. To improve the supply of raw materials, public catering enterprises received the right to procure agricultural products and organize subsidiary farms. Rejection of finished products and culinary products was introduced.
During the Great Patriotic War of 1941 - 1945. The public catering system contributed to a more even distribution of food among the population, depending on the quality and quantity of their labor, and helped provide additional food to workers in leading sectors of the national economy and, primarily, the defense industry.
In the post-war years, the network of public catering establishments expanded at a significant pace and by 1955 reached 118 thousand units (in 1940 there were 87.6 thousand enterprises); the range of dishes has increased and the provision of enterprises with technological and refrigeration equipment has improved, and the culture of serving the population has improved.
On February 20, 1959, the Central Committee of the CPSU and the Council of Ministers of the USSR adopted a resolution “On the further development and improvement of public catering,” which provided for the transition of the industry to industrial footing in connection with the transition of canteens, restaurants, cafes and snack bars to working with semi-finished products. It was planned to organize the production of semi-finished products in large kitchen factories, procurement factories, as well as in meat and dairy, fish and food industries. Centralized production of semi-finished products makes it possible to organize their production more rationally, increase the productivity of cooks, create production lines, make better use of production space and waste, and reduce cooking costs.
After the September (1965) Plenum of the CPSU Central Committee, public catering enterprises began to gradually switch to a new planning system based on three or two indicators - trade turnover, highlighting turnover for the sale of their own products and profit, or only for the sale of their own products and profit. Particular attention was paid to the quality of dishes and forms of service to the population.
Public catering, which has become an important sector of the national economy, is closely connected with the development of the entire economy of a socialist state and with the solution of major social problems. In 1977, the turnover of public catering amounted to 21.1 billion rubles, 2,333 thousand people were employed in the industry, and 97 million people used the services of enterprises daily. Many new enterprises have been opened, and food services for workers, schools and students have been especially strengthened and improved. Progressive forms of service have been introduced and have received wide approval (set meals, food delivery to workplaces, a subscription payment system, mechanized lines for distributing set meals, etc.), and the nutrition of people working on evening and night shifts has improved.
By 1980, public catering turnover reached 24.4 billion rubles, which was 25% higher than in 1975. The output of domestic products increased by 27%.
The industry has increased production of quick-frozen meals. In this regard, electrophysical methods of food processing are being introduced, periodic and continuous devices with infrared and microwave heating are being created and produced.
Automated washing departments are being created, including a number of specialized machines and transport vehicles. Particular attention was paid to rational nutrition and the introduction of set meals prepared on a scientific basis. Diets were developed for various professional groups depending on the nature of work, taking into account energy costs and physiological needs for basic nutrients (for example, at the Research Institute of Public Nutrition using a computer).
Industry leadership is carried out by the Ministry of Trade of the USSR, the Ministry of Trade of the Union and Autonomous Republics, the department of trade and public catering of the executive committees of the Soviets of Working People's Deputies.
In cities with a wide network of public catering establishments, there are trusts of canteens, cafes, and restaurants. In small towns, management of the public catering system and trade is combined into trade. Ministries and departments develop and implement measures for the development, location and specialization of a network of enterprises, introduce progressive forms of service, improve the culture of production and the quality of dishes, train personnel, monitor compliance by enterprises with sanitary rules, prices and markups, the standing of scales, etc.
At the end of the 80s, many public catering establishments began to operate on the basis of economic calculation, i.e. have an independent balance. Many cooperative catering establishments opened, although most of them continued to remain part of state trade associations. They supplied enterprises with raw materials, semi-finished products and material and technical items, directed the work of all enterprises to carry out the instructions of higher levels, recruited and trained personnel, set the operating hours of enterprises, introduced new equipment and progressive forms of service, new technology, organized equipment repairs and laundry linen
In those planned in 1986. In the main directions of economic and social development of our country, noticeable attention was paid to improving the public catering system. It was planned to further comprehensive automation of food preparation processes and serving the population, the introduction of large procurement enterprises and centralized supply of semi-finished products to enterprises, and the introduction of new progressive technologies.
However, the change from planned relations in the economy to market ones in the early 90s determined a sharp turn in the development of public catering enterprises. It followed the path of creating small, compact, self-sustaining enterprises with a high level of services and quality of food preparation, i.e. The priority was not quantity, but quality.
Of course, large catering establishments still exist today. But the level of their equipment, the quality of food preparation, and the culture of service are entering into increasingly tough competition with the McDonald's that have appeared in our country, various cafes, snack bars and other enterprises opened in our country by foreign companies.
The creation of public catering establishments in Russia with high quality prepared products, a level of service that is as convenient as possible for visitors is one of the most important tasks facing the public catering system today.
Section II. Technological process of preparing meat dishes from minced mass.
1. Chemical composition.
Meat is the carcass of killed animals in which the skins, head, lower limbs and internal organs have been removed.
The pulpy part of the meat-muscle, adipose and connective tissues includes organic (proteins, fats, carbohydrates, extractives, vitamins, enzymes) and inorganic substances (water and mineral salts). The quantitative ratio of these substances depends on the type, breed, sex, age, fatness of the animal, as well as on the part of the carcass and other factors.
Protein in the meat of various animals contains from 15 to 20%. The bulk (75 - 85%) consists of complete proteins, including the entire complex of amino acids necessary for building the tissues of the human body.
Complete, easily digestible proteins (myosin, actin, actoliosin, myogen, myoalgushin, globulin x, myoglobin) are found mainly in muscle tissue, which determines its greatest nutritional value compared to other tissues.
Myosin is the most important protein in muscle tissue, accounting for 40–45% of all proteins included in it. Myosin is characterized by a high ability to swell, is insoluble in water, and its coagulation temperature is 45 – 50 0 C.
Actin makes up about 15% of all proteins in muscle tissue. When combined with myosin, it forms the complex protein actomyosin, which is insoluble in water and, unlike myosin and actin, has high viscosity.
Myogen is contained in muscle tissue about 20% of the total amount of proteins. Myogen easily dissolves in water, at a temperature of 55 - 65 0 C it coagulates, forming a brown foam on the surface of the broth.
Myoalbumin makes up 1–2% of all muscle tissue proteins, dissolves in water, and coagulates at a temperature of 45–47 0 C.
Globulin X in muscle tissue accounts for ¾ of the total amount of proteins; it dissolves in saline solution.
Myoglobin is a complex protein consisting of the globin protein and the non-protein substance gelg, which contains iron. Myoglobin accounts for only up to 1% of the total protein in muscle tissue. Myoglobin is capable of reacting with atmospheric oxygen, hydrogen sulfide and other gases.
Collagen is found in all types of connective tissue, but it is especially abundant in tendons and bones. In cold water it swells but does not dissolve. When heated for a long time in water at a temperature of 60 - 95 0 C, collagen is boiled and turns into glutin, which, when cooled below 40 0 C, forms jelly.
Elastin is found in significant quantities in the occipital-cervical ligament, the walls of blood vessels, and abdominal muscles. Amount of fat in the meat of animals of various species varies greatly - from 2% (for veal) to 40% (for pork) of the carcass weight and depends mainly on the fatness of the animal. Carbohydrates meat consists mainly of glycogen, or animal starch, which is a reserve nutritional material and plays an important role in the process of ripening meat. In meat it is up to 0.8%, in liver - from 2 to 5%.
Meat extractives are divided into nitrogen-free and nitrogenous. Nitrogen-free substances include glycogen and its breakdown products - maltose, glucose, lactic acid, etc. The most important nitrogenous substances are creatine, creatine phosphate, carnosine and adenosine phosphates - adenosine triphosphoric, adenosine diphosphoric and adenosine monophosphoric acids.
Meat vitamins are represented by water-soluble and fat-soluble groups. Water-soluble vitamins B1, B2, B6, B12 are found in the muscle tissue of slaughtered animals. Fat-soluble vitamins A, D, E are concentrated in adipose tissue.
Enzymes are protein substances that accelerate the synthesis and breakdown of substances in the animal’s body, and in the carcasses of killed animals - only the breakdown of these substances. Water content in meat ranges from 47 to 78%, depending on the fatness and age of the animal.
Mineral substances in meat can range from 0.8 to 1.3%.
The calorie content of meat is determined by its chemical composition and digestibility, which mainly depend on the type, age and fatness of the animal, as well as on the part of the carcass.
2. Assortment of dishes .
The range of dishes made from natural minced meat is quite wide and varied. There are many types of steaks, schnitzels, zraz, meatballs, and rolls made from various types of meat. Lula kebab is prepared from lamb, and kupaty from pork.
For further description, I have chosen 5 main dishes most often used in catering establishments.
1. Natural chopped schnitzel
2. Meatballs in sauce
3. Chopped beefsteak
4. Lula kebab
5. Natural chopped cutlet.
3. Cooking technology.
3.1. Instructional and technological map.
Natural chopped schnitzel.
To prepare the semi-finished product, chopped cutlet meat of beef, lamb or pork is combined with raw fat, ground in a meat grinder, water (or milk), salt, pepper are added, mixed, after which semi-finished products are formed into oval shapes 1-1.5 cm thick.
In the process of preparing chopped semi-finished products, it is necessary to take measures to reduce the bacterial contamination of raw materials and finished semi-finished products (cutlet meat is washed with cold running water; chopped meat and cutlet mass are cooled by adding cold water or food ice).
The formed semi-finished products are immediately sent to heat treatment or placed in a refrigerator to cool to 6°C.
II. Preparing the side dish.
For side dishes, use crumbly porridge, boiled pasta, fried potatoes (boiled), fried potatoes (raw), boiled vegetables with fat, vegetables poached with fat, pumpkin, zucchini, fried eggplant, as well as complex side dishes.
IV. Frying the semi-finished product.
The semi-finished products are moistened in a lezone, rolled in breadcrumbs, then placed in a frying pan or baking tray with fat heated to a temperature of 150-160 C, and fried for 3-5 minutes on both sides until a crispy crust forms, and then brought to readiness in fryer cabinet at a temperature of 250-280°C (5-7 min).
V. Dispensing of the finished dish.
A side dish is placed on a plate, a schnitzel is placed next to it, and the fat from frying is poured over it.
Ready-made schnitzels must be completely fried: the temperature in the center of the finished products must be no lower than 5°C, for products made from cutlet mass - not lower than 90°C. Organoleptic signs of product readiness are the release of colorless juice at the puncture site and a gray color on the cut.
Technology system.
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Meatballs in sauce.
I. Preparation of semi-finished product.
In the process of preparing the semi-finished product, it is necessary to take measures to reduce the bacterial contamination of raw materials and finished semi-finished products (cutlet meat is washed with cold running water; chopped meat and cutlet mass are cooled by adding cold water or food ice).
The prepared minced meat is cut into balls weighing 10-12 g.
II. Preparing the side dish.
Side dishes - crumbly porridge, boiled rice, mashed potatoes, fried potatoes (boiled), fried potatoes (raw), boiled vegetables with fat. Garnish №№ 744, 750, 753, 757, 759-761, 765, 773, 793
III.Preparing the sauce.
Sauces – red with roots, tomato, sour cream, sour cream with tomato, sour cream with onions. Sauce №№ 824, 827, 828, 829, 863-865
IV. Bringing the dish to readiness.
Bread the semi-finished product in the form of balls in flour, place in a frying pan or baking sheet with fat heated to a temperature of 150-160 C, and fry for 3-5 minutes on both sides until a crispy crust forms, and then place in a shallow dish in 1-2 rows, pour in the sauce and simmer for 10-15 minutes. until ready.
V. Dispensing of the finished dish.
Place the side dish on a plate, next to the meatballs, then pour over the sauce in which they were stewed.
VI. Quality requirements or organoleptic evaluation of finished food.
VII.Dish diagram and calculation of raw materials.
Chopped beefsteak.
I. Preparation of semi-finished product.
To prepare the semi-finished product, beef, lamb or pork cutlet meat cut into pieces is ground in a meat grinder, pork lard, cut into 5x5 mm cubes, water (or milk), salt, pepper are added, and mixed.
The prepared minced meat is cut into oval-shaped products.
II. Preparing the side dish.
Side dishes - crumbly porridge, boiled pasta, boiled potatoes, fried potatoes (raw), fried potatoes (boiled), fried potatoes, boiled vegetables with fat, vegetables poached with fat, vegetables in milk sauce, pumpkin, zucchini, fried eggplants.
IV. Frying the semi-finished product.
Semi-finished products in the form of oval-shaped products are breaded (or not breaded) in flour, put in a frying pan or baking sheet with fat heated to a temperature of 150-160 C, and fry for 3-5 minutes on both sides until a crispy crust forms.
V. Dispensing of the finished dish.
There are many ways to serve steaks, but there are three main ones: 1) along with a side dish - fried potatoes or a complex side dish, pouring over the juice in which the steak itself was fried; 2) with onions, i.e. Place fried onion rings on top, garnish with fried potatoes, sprinkle with dill or parsley (country style); 3) with egg, i.e. When on holiday, the steak is topped with one egg (Hamburg style).
VI. Quality requirements or organoleptic evaluation of finished food.
The surface is smooth, without cracks or tears, evenly colored.
The cut appearance is a homogeneous mass, without visible individual pieces of meat, bread, or tendons. Pink-red tint is not allowed. The taste of bread, rancid fat and other foreign tastes and odors is not allowed. The consistency is juicy and soft.
VII.Dish diagram and calculation of raw materials.
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Lula kebab.
I. Preparation of semi-finished product.
To prepare the semi-finished product, lamb cutlet meat cut into pieces, onions, raw fat are crushed in a meat grinder, salt and pepper are added, and mixed.
The prepared minced meat is formed into sausages.
II. Preparing the side dish.
To prepare the side dish, use green onions, herbs, and pita bread.
To prepare it, knead a stiff dough from flour and water, roll out pita bread 1 mm thick, and bake on a baking sheet without fat.
IV. Frying the semi-finished product.
Semi-finished products are strung on a skewer and fried over coals until cooked.
V. Dispensing of the finished dish.
When serving, lula kebab is placed on pita bread, garnished with onions, herbs, and sprinkled with sumac. Lula kebab can be served without pita bread.
VI. Quality requirements or organoleptic evaluation of finished food.
The surface is smooth, without cracks or tears, evenly colored.
The cut appearance is a homogeneous mass, without visible individual pieces of meat, bread, or tendons. Pink-red tint is not allowed. The taste of rancid fat and other foreign tastes and odors is not allowed.
VII.Dish diagram and calculation of raw materials.
Natural chopped cutlet.
I. Preparation of semi-finished product.
To prepare the semi-finished product, chopped cutlet meat of beef, lamb or pork is combined with raw fat, stale wheat bread of the 1st or highest grade, previously soaked in milk or water, raw onions, chopped in a meat grinder, water (or milk) is added. , salt, pepper, mix.
The prepared minced meat is cut into oval-flattened products with one pointed end, 1-2 cm thick.
II. Preparing the side dish.
Side dishes - crumbly porridge, boiled beans, boiled pasta, boiled potatoes, fried potatoes (raw), fried potatoes (boiled), fried potatoes, boiled vegetables with fat, fried tomatoes, pumpkin, zucchini, fried eggplant.
№№ 744, 750, 753, 757, 760-761, 765-766, 784, 785
IV. Frying the semi-finished product.
Bread the semi-finished product in the form of oval-shaped products in flour or breadcrumbs, place in a frying pan or baking tray with fat heated to a temperature of 150-160 C, and fry for 3-5 minutes on both sides until a crispy crust forms.
V. Dispensing of the finished dish.
Place the side dish and cutlet on a plate and pour over the meat juice formed during frying.
VI. Quality requirements or organoleptic evaluation of finished food.
The products are evenly coated with breading, the surface is smooth, without cracks or tears, evenly colored, light brown.
The cut appearance is a homogeneous mass, without visible individual pieces of meat, bread, or tendons. Pink-red tint is not allowed. The taste of bread, rancid fat and other foreign tastes and odors is not allowed. The consistency is juicy and soft.
VII.Dish diagram and calculation of raw materials.
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4.Layout and placement of equipment.
The requirements for the placement of equipment are as follows: it must be optimally located in such a way as to ensure the consistency of the technological process, separate the areas for processing raw materials from the areas for preparing semi-finished products, and at the same time minimize the amount of time for transferring semi-finished products from one workplace to another, make the work as convenient and convenient as possible. equipped.
Picture 1.
Section II. Labour Organization.
1. Organization of workplaces in the workshop .
For the primary processing of beef, lamb, veal, pork, poultry, game, offal and the preparation of semi-finished products from them, which are then used to prepare dishes from natural chopped mass, a meat shop is organized at public catering establishments.
Workplaces in the meat shop are organized for two technological processes: for processing cattle meat, pork, lamb and veal; for processing poultry, game and meat by-products.
The meat must arrive at the workshop already thawed. In medium and small enterprises it is washed with brushes, for which a special bath must be provided in the meat shop.
To divide carcasses into parts, a special cutting chair must be provided in the workshop (a round block of hard wood with a diameter of 600-650 mm and a height of 800 mm); in large enterprises, a band saw is used. For cutting and chopping, the workplace must be equipped with a butcher's ax and chopping knives.
Further, during the technological process in the workshop, a cutting table is needed for deboning, stripping and slicing meat, and each worker must be provided with at least 1.5 meters of table length with a table width of 1 m (table height should be 0.9 m). Metal table tops should have edges to prevent meat juice from dripping onto the floor. Install drawers under table covers for easy storage of tools and equipment.
For slicing, beating and breading portioned semi-finished products, separate workplaces are organized, also equipped with production tables, the total length of which is determined based on the table length of 1.25 m for each cook. Tables can be used ordinary and specialized. Next to regular tables, it is necessary to install a refrigerated cabinet for storing meat and lemonade. In a specialized table, the lower part of the table is provided for these purposes, and the upper part is a shelf for storing spices and breading. For short-term storage and transportation of semi-finished products, mobile racks of various sizes can be provided.
The workplace for preparing minced meat and semi-finished products from it is equipped taking into account the performance of several technological operations: preparing minced meat, dosing it into portions and molding various semi-finished products.
In large enterprises for preparing minced meat, meat grinders, cutters, and minced meat mixers with individual drives are installed; in small workshops, universal drives with replaceable mechanisms are installed. Small businesses use tabletop meat grinders. They are installed on the same table where meat is deboned and semi-finished products are prepared.
The workplace for preparing semi-finished products should have table scales, medium knives, cutting boards and grates for meat grinders, a mortar and pestle, utensils for breading, and containers for semi-finished products.
At the workplace for mechanized forming of cutlets, a cutlet-forming machine is installed, to the right of it is a mobile bath with the finished cutlet mass, and to the left is a table for receiving and placing cutlets on a baking sheet, as well as a mobile rack. Workplace for manual dosing and shaping of minced meat products - schnitzels, cutlets, meatballs, etc. are organized on an ordinary or specialized production table of the same type as for cutting lumpy semi-finished products.
To store ready-made semi-finished meat products, refrigerated cabinets must be provided in the workshop.
An approximate view of a chef’s workplace when processing meat and shaping semi-finished minced meat products is shown in Figure 1.
The amount of equipment in the workshop and the need to equip it with equipment is determined by the amount of raw materials processed per shift. The required number of workers is calculated based on production rates of approximately 20 kg/hour. Based on the required number of workers in one shift, the length of the work tables is determined, as already indicated.
To prepare dishes from semi-finished products, it is necessary to provide a hot shop, which should be located in close proximity to the cold shop and dispensing room, since it is connected to them.
For the most perfect organization of workplaces in a hot shop, modular equipment is considered the best. Its linear arrangement along the walls ensures the necessary sequence of technological process operations, which saves production space and labor costs for cooks.
Ventilation pumps must be installed above the heating equipment to remove vapors and combustion products, as well as grease filters.
The equipment can be assembled from the required number of standard modules produced by industry, depending on the capacity of the enterprise and the expected output of finished products. Electric or gas stoves, ovens, a kebab oven with skewers, a deep fryer for frying potatoes, electric frying pans with thermostats to maintain the desired temperature, and food boilers may be provided.
The correct selection of cookware according to volume and purpose is also important. The utensils must meet the following requirements: be made of non-oxidizing metal, have a flat bottom, smooth walls, firmly attached handles, and markings indicating the container. For cooking, it is necessary to provide pans of various capacities, for sautéing, stewing, and poaching - cylindrical and conical saucepans, for frying - braziers and frying pans.
In addition, it is necessary to be sufficiently equipped with various scoops, spatulas, sauce spoons, skimmers, forks and other small equipment.
To serve food, it is convenient to install dispensing stands with table heating and a warming cabinet and a food warmer for sauces.
Production tables must be equipped with racks, shelves, built-in baths, and a mobile bath for washing cereals may be provided.
2. Organization of labor in the workshop.
The work of the workshop in large enterprises is managed by the workshop manager, and in small and medium-sized enterprises by the cook-foreman.
The shop manager distributes work among team members, determines the required amount of raw materials, types of semi-finished products and the timing of their release.
When assigning tasks, the qualifications and experience of the cooks should be taken into account.
Slicing semi-finished products, seasoning poultry and game, and making portioned semi-finished products are entrusted to more highly qualified cooks.
The foreman (or shop manager) is obliged to monitor compliance with the rules of the technological process, the output of semi-finished products, the serviceability and correct use of equipment, tools, and inventory. He is also responsible for the sanitary condition of the workshop, compliance by employees with labor discipline and internal regulations.
With a centralized supply of semi-finished products in pre-production enterprises there is no need to organize procurement workshops with primary processing of raw materials.
However, many semi-finished products require further processing before they enter the hot shop. For execution pre-training operations: preparing minced cutlet meat; seasoning minced meat; molding and breading of cutlets, meatballs and other operations - a workshop for finishing semi-finished products can be organized. The organization of such a workshop is advisable in large and medium-sized pre-training enterprises. In small pre-training Enterprises allocate special workers for this purpose in the cold shop.
When organizing work in a hot shop, the most important conditions are the availability of sufficient lighting, the correct distribution of cooks by qualification, the correct selection and location of equipment in the workshop.
3. Occupational health and safety
When working in a meat and fish workshop, the following rules must be observed:
It is prohibited to operate a meat grinder without a safety ring; You can only push meat into the machine with a wooden pestle;
it is forbidden to work on cutter with a faulty microswitch;
Removing or connecting replacement machines to the universal drive is possible only when it is completely turned off;
Before work, the universal drive trolley should be secured with screws;
for searing poultry and offal, it is necessary to use special plates with an exhaust hood;
It is forbidden to remove fish from the baths with your hands; wire scoops should be used for this purpose;
workers involved in meat deboning. must wear protective chain mail;
it is necessary to install foot grates on the floor next to the production tables;
knives must have well-secured handles and be stored in a certain place;
production baths and tables must have rounded corners.
During work, it is necessary to promptly remove and process waste, monitor the sanitary condition of the workshop and each workplace, thoroughly rinse and wipe all machines after finishing work, scald the cutting chair with boiling water and cover it with salt.
Hooks for hanging meat should be located no more than 2m from the floor.
When working in a hot shop, workers must necessarily study the rules for operating mechanical and thermal equipment and receive practical instructions from the production manager. Operating instructions must be posted at the equipment locations.
The floor in the workshop must be level, without protrusions, and not slippery.
The temperature in the workshop should not exceed 26 degrees C.
Disassembly, cleaning, and lubrication of any equipment can only be done when the machines are completely stopped and disconnected from sources of electricity, steam and gas.
Electrical equipment must be grounded.
Aisles near workplaces should not be cluttered with dishes and containers.
The lids of stationary digester boilers are allowed to be opened only after 5 minutes. after the supply of steam or electricity is stopped; Before opening, raise the turbine valve and make sure there is no steam. Open the lids of stove-top boilers towards you.
Finished products weighing more than 20 kg should be transported on trolleys.
It is prohibited to heat stoves with flammable liquids (kerosene, gasoline).
When frying in a fryer, the products should be dried and placed in fat away from you.
The workshop must have a first aid kit with a set of medications.
In case of accidents associated with loss of ability to work, a report should be drawn up in the form.
Section III.
List of used literature.
Buteykis N.G. Organization of production of public catering enterprises. M., 1985.
Gernatovskaya V.V., Shneider B.L. Fundamentals of organization and economics of production of public catering enterprises. M., 1968.
Grishin P.D., Kovalev N.I. Cooking technology. M., 1972.
Catering Technologist's Handbook. M., 1984.
Uspenskaya N.R. A practical guide for the cook. M., 1982.
A training manual for the cook. M., 1965.
Natural chopped schnitzel
I. Preparation of semi-finished product.
To prepare the semi-finished product, chopped cutlet meat of beef, lamb or pork is combined with raw fat, ground in a meat grinder, water (or milk), salt, pepper are added, mixed, after which semi-finished products are formed into oval shapes 1-1.5 cm thick.
In the process of preparing chopped semi-finished products, it is necessary to take measures to reduce the bacterial contamination of raw materials and finished semi-finished products (cutlet meat is washed with cold running water; chopped meat and cutlet mass are cooled by adding cold water or food ice).
The formed semi-finished products are immediately sent for heat treatment or placed in a refrigerator for cooling to + 6°C.
II. Preparing the side dish.
For side dishes, use crumbly porridge, boiled pasta, fried potatoes (boiled), fried potatoes (raw), boiled vegetables with fat, vegetables poached with fat, pumpkin, zucchini, fried eggplant, as well as complex side dishes.
Garnish Nos. 744, 750, 753, 757, 760,761, 765, 766, 784, 785,798, 805 (According to the Collection).
III.Preparing the sauce.
When leaving, the schnitzel is garnished and poured with the juice released during frying.
IV. Frying the semi-finished product.
The semi-finished products are moistened in a lezone, rolled in breadcrumbs, then placed in a frying pan or baking tray with fat heated to a temperature of 150-160 C, and fried for 3-5 minutes on both sides until a crispy crust forms, and then brought to readiness in an oven at a temperature of 250-280°C (5-7 min).
V. Dispensing of the finished dish.
A side dish is placed on a plate, a schnitzel is placed next to it, and the fat from frying is poured over it.
VI. Quality requirements or organoleptic evaluation of finished food.
Ready-made schnitzels must be completely fried: the temperature in the center of the finished products must be no lower than 85°C, for products made from cutlet mass - no lower than 90°C. Organoleptic signs of product readiness are the release of colorless juice at the puncture site and a gray color on the cut.
VII.Dish diagram and calculation of raw materials.
Products Gross Net
Pork (cutlet meat) or lamb (cutlet meat) 156 133
Raw lamb fat 18 18
or beef (boiler meat) 156 115
Raw beef or pork fat 18 18
Water 12 12
Eggs 1/5 pcs. 8
Crackers 20 20
Weight semi-finished - 171
Animal fat fuel. 12 12
Weight of fried schnitzel - 125
Side dish - 150
Table margarine or butter 8 8
Exit - 283
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Methodological development
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"I affirm"
At MK cooks
"____" __________2015
Chairman___________
Industrial training lesson
On this topic:
"Cooking chopped beefsteak with egg, chopped schnitzel with side dish."
Development
Masters p/o Pronina G.V.
Methodist Danilova Zh.V.
Specialty: cook, pastry chef
Date: y
Tula 2015
Plan.
The industrial training lesson is conducted through a frontal survey using didactic material.
Group No. 203
Course No. 2
Profession: cook, pastry chef
The date of the - __________
Foreman p/o Pronina G.V.
Topic No. 12 “Cooking hot meat dishes”
Topic of the lesson: “Cooking chopped steak with egg, chopped schnitzel with side dish” Type of lesson: Lesson on complex work Lesson type - industrial training lesson is conducted by a frontal survey using didactic material.
Venue: hot shop (frying department)
Lesson objectives:
Educational:
Teach students to prepare meat dishes, chopped beefsteak with egg, chopped schnitzel with a side dish, in compliance with the cooking process, sanitation, hygiene and safety rules
A comprehensive test of students’ in-depth knowledge on the topic “Cooking hot meat dishes.” To ensure repetition of the material covered by activating the cognitive activity of students through a targeted combination of the theory of industrial training.
Improve students’ work skills and techniques for performing complex work in compliance with technology, safety regulations, sanitation and hygiene rules.
Developmental:
To develop the ability of rational and cultural organization of work, visual control, accuracy in performing operations and actions of students.
3.Educating:
Cultivate interest in your chosen profession and develop teamwork skills.
Mastery level 2 - reproduction
The method of conducting classes is control and testing
DURING THE CLASSES
Organizational part (5 min.)
A ruler, a report from the group on duty about the presence of students, checking the appearance of students and the availability of work clothes.
Introductory briefing (40 min.)
2.1 Statement of the topic and purpose of the lesson.
2.2 Survey of students on special material. subjects and past industrial training lessons.
2.3 Demonstration and explanation of techniques, methods, technological sequence of work to be done in the lesson. Detailed implementation by students of the studied labor actions, independent determination of technology. Methods and modes of completing tasks.
2.4 Reinforcing the introductory briefing material: questions for students.
Student exercise and ongoing instruction (5 hours)
3.1 Exercises for students in performing techniques and performing operations (types of work). Individual and collective instruction of students by a master.
3.2 Accumulation of production experience of students, development of independence and creative abilities of students.
3.3 Purposes of basic walk-throughs of students’ workplaces.
Final briefing. (15 minutes.)
4.1 Conduct an analysis of the day’s work.
4.2 Celebrate the successes of students and the group as a whole, evaluate the quality of work, make comments on the organization and cleaning of workplaces, labor discipline, and culture of behavior.
4.3 Announce the topic of the next lesson.
4.3 Give homework.
Material equipment of the workshop:
Production table - 4 pcs.
Scales.
Cutting boards “O.S.”, “MS”, “O.V”
Chef's knives - 10 pcs.
Bowls.
Plates - 10 pcs.
Frying pans
Plate
Figured knife for slicing potatoes
Dishes for vacation: plates for main courses, tablecloth, spoons
Natural samples.
Set of products.
Collection of recipes
Didactic material
Routing
Main part.
The duty officer calculates the raw materials according to the collection of recipes, prepares the necessary raw materials, organizes the workplace,
Before starting the practical preparation of meat dishes, it is necessary to test the theoretical knowledge of students, while using effective methods and methodological techniques for enhancing the cognitive activity of students, knowledge of special and educational subjects, using all kinds of didactic handouts, which contributes to the practical implementation of the relationship between industrial training and theoretical .
During the lesson, students must learn to follow the technological process of preparing meat dishes, bring to taste and identify by appearance, select the right dishes, cooking equipment, organize the workplace, follow the technological mode of preparation minced beefsteak with egg, minced schnitzel with a side dish, sanitation and safety rules, learn the rules for storing meat dishes and sales deadlines, learn how to properly dispense a steak and schnitzel with a side dish, and work safely on electrical equipment.
The task of the p/o master– teach the student, instill a love for his chosen profession; to instill in students respect for work, conscious work discipline, careful attitude towards raw materials, equipment, tools, teach students to independently solve work problems and independently correct mistakes, cultivate a high culture of service during the distribution of main courses, develop aesthetic taste, explain the need for educational documentation. Teach students to work independently and work in teams.
I distribute students into teams:
1st brigade – “Chopped beefsteak with side dish”
2nd brigade – “Chopped schnitzel with garnish”
Student survey on the topic:
Question: Nutritional value of meat?
Answer student: Meat contains complete proteins, fats, minerals: phosphorus, potassium, magnesium, iron, vitamins A, D, PP, group B Question: What is natural chopped mass?
Answer: Natural chopped mass is a mass without the addition of bread Question: Norm for 1 kg of chopped mass?
Answer: For 1 kg of chopped mass take: meat -800g, lard -120g, water or milk -70g.
Question: How to prepare natural chopped mass?
Answer: To prepare the minced mass, use meat from the neck, flank, hem, and trimmings. The meat is cut into pieces, combined with lard (for juiciness and improved taste), passed through a meat grinder, water or milk, salt, pepper are added and everything is mixed well.
Question: What kind of preparations are made from chopped mass? Answer student: Chopped beefsteak, chopped schnitzel, languette, rump steak, meatballs.
Question:What equipment is used to prepare dishes?
Answer student: Meat grinder, stove
Question: What shape of steak?
Answer student: The steak has a flattened round shape with a thickness of 1-1.5 cm
Question: What shape does chopped schnitzel have?
Answer student: Schnitzel has an oval-oblong shape, 1 cm thick
Question: What is the difference between semi-steak and schnitzel?
Answer student: Non-breaded beefsteak, breaded schnitzel
Question: How to properly fry steak and chopped schnitzel?
Answer: Place the meat in a hot frying pan, fry on one side, turn it over with a spatula away from you and fry, bring to readiness in the oven at a temperature of 260˚C
Question: How to determine the readiness of meat products?
Answer Transparent bubbles and juice appear on the surface.
Question: How to fry fried eggs? Answer student: Break the processed egg with the blunt side of a knife into a hot egg pan, salt the white, pepper the yolk
Question: What side dishes can be served with steak and schnitzel? Answer student: Fried potatoes, French fries, crumbly porridge, pasta Question: What additional side dish can be served with steak and schnitzel? Answer student: Fresh and canned vegetables Question: Rules for serving natural minced steak with eggs?
Answer student: Place the steak in the middle of the plate, place fried potatoes around it in fan-shaped circles; Pour the juice over the steak, place fried eggs on it, and decorate with herbs. Serve additional side dish separately. Temperature: 65°C.
Question: Rules for releasing naturally chopped schnitzel?
Answer student: Place the schnitzel on a plate, pour it with butter, next to it are fried potatoes in the main way, garnish with herbs. Serve additional side dish separately. Temperature: 65°C.
The students learned the theoretical material, answered the questions correctly, and became familiar with natural samples and vacation rules. The completed material on the topic “Cooking hot meat dishes” allows students to independently, under the guidance of a production training master, prepare meat dishes according to technological maps
Independent work of students .
Students are divided into two teams. The foreman distributes the task between teams. During the work process, the production foreman checks the organization of workplaces. Availability of equipment and utensils; provides practical assistance to students who have difficulties.
Chopped beefsteak with egg
Place the prepared frying pan in a frying pan heated with fat, fry on both sides, bring to readiness in the oven,
Chopped schnitzel with garnish:
The prepared semi-finished product is placed in a frying pan heated with fat, fried until a crispy crust is formed and brought to readiness in the oven. When leaving, place fried potatoes on a portioned dish, next to a schnitzel, and pour melted butter over them.
Qualitative assessment of dishes:
Each team prepares its own dish, releases it, and gives a quality assessment.
Final briefing
Summarizing
Troubleshooting
Mark the students who completed the task best.
Report the topic of the next lesson and homework assignment.
Homework:
Repeat the topic: “Cooking beer pancakes with meat, chopped cheesecake with minced vegetables”
Result of work: In class
Chopped meat schnitzel
TECHNICAL AND TECHNOLOGICAL CARD No. Chopped meat schnitzel
- APPLICATION AREA
This technical and technological map was developed in accordance with GOST 31987-2012 and applies to the minced meat schnitzel dish produced by a public catering facility.
- REQUIREMENTS FOR RAW MATERIALS
Food raw materials, food products and semi-finished products used for preparing dishes must comply with the current requirements, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary-epidemiological report, safety and quality certificate, etc.)
3. RECIPE
Name of raw materials and semi-finished products \Gross\Net
Yield: 75 g
4. TECHNOLOGICAL PROCESS
The peeled meat is ground in a meat grinder, combined with stale wheat bread without crusts, soaked in water, onions and salt are added and passed through the meat grinder a second time.
The mass is mixed, flat-oval schnitzels 1 cm thick are formed. The products are fried in a hot frying pan with fat heated to a temperature of 150-160 oC for 3-5 minutes on both sides until a light crust forms.
Then bring to readiness in the oven at a temperature of 250-280 C for 5-7 minutes.
Readiness is determined by the appearance of air bubbles on the surface of the product.
- REQUIREMENTS FOR DESIGN, SALE AND STORAGE
Serving: The dish is prepared according to the consumer’s order and used according to the recipe for the main dish. Shelf life and sales according to SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01 Note: the technological map was compiled on the basis of a development report.
- QUALITY AND SAFETY INDICATORS
6.1 Organoleptic quality indicators:
The products have the correct shape. The surface is covered with a golden brown crust.
The taste is moderately salty.
The consistency is lush and juicy.
The smell of meat. When cut, there is a homogeneous mass, without individual pieces of meat, bread, or tendons. Pinkish-red tint is not allowed.
Supply temperature 65 oC.
6.2 Microbiological and physico-chemical indicators:
In terms of microbiological and physicochemical indicators, this dish meets the requirements of the technical regulations of the Customs Union “On the safety of food products” (TR CU 021/2011)
- FOOD AND ENERGY VALUE
Proteins, g Fats, g Carbohydrates, g Calories, kcal (kJ)
14,01\ 13,24\ 4,8\ 199,98
Technological engineer.
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