Autonomous institution

vocational education

Khanty-Mansiysk Autonomous Okrug - Ugra

Surgut Polytechnic College

Structural unit - 3

01/19/17 Cook, confectioner

(cipher, profession name)

Admission to protection

Head of UPR SP-3 ________________________ /O.A. Maltsev

(Signature, Full name)

Writing

EXAMINATION PAPER

Subject : Preparation of meat dishes: « »

Graduate ____ Kozlovskaya Elizabeth Yurevna Group number 338.

FULL NAME.

Work is done ____________________________________________________________

(graduate signature)

Manager _____________ / G. P.Telnova / "12" January 2016.

( signature)

Head of PMM. _______________ / Z.I. Zharova / "12" January 2016

( signature)

Consultant by

practical part ___________ / G.F.Telnova / "12" January 2016

( signature)

Surgut

CONTENT

Section 1 Preparation of raw materials and maintenance of the process of cooking dishes " Fish baked with potatoes in Russian »

1.1. Chemical composition I.nutritional value of raw materials

1.2. Primary processing of raw materials

1.3. Methods of thermal processing of raw materials and semi-finished products

1.4. Technological process of cooking and feeding dishes

1.5. Requirements for the quality, conditions and deadlines

Section 2 O. rganization of the workplace

2.1. Technical equipment and organization of the workplace

2.2.

Section 3 Practical part

Conclusion

Bibliography

Introduction

Since ancient times, one of the most important fishers for the Slavs was fishing. Therefore, the daily and festive table has always been distinguished by a rich assortment of fish dishes. And on the Annunciation, Introduction to the Temple of the Virgin and other holidays, coming to posts, when it was forbidden to use meat and dairy food, fish dishes occupied the central place on the table.

Sterlodes of ear, Solyanka with sturgeon, Beluga in brine, Belorybia and sturgeon bali lines, Namie Lights, Lososina, Fish Pieces, Couples with fish - Favorite dishes of Russian merchants.

And on the modern holiday table, dishes made from various varieties and species of fish and in various ways (stuffed, boiled in water, steam, fried, baked), enjoy successful success.

In Russian cuisine, you can distinguish five types of second fish dishes:

Boiled fish (in the old days it was called the dubbed), the leaning (and more precisely allowed) in the whole or large slices;

Steam fish (in ancient factories), bothering on a pair, as a rule, entirely;

Belt fish, prepared in the branched form (inspired) and protected with some shell - flour, egg;

Fried fish, prepared, as a rule, the whole (small fish) using a flour breading and sour cream (in fact such frying is close to baking).

Thousands of fish prepared by long-lasting tray in the oven in the sour cream medium.

Baked with potatoes "in Russian".

The appearance of a free economic society in Russia in Russia with the name of Peter I, which at the end of the XVII century sent a bag of clubs from Holland to the capital to send the provinces for growing. The walled vegetable has not received the spread of the first half of the 18th century in Russia.

Nevertheless, the "potato revolution" of the times of Nicholas I was crowned with success. By the end of the XIX century in Russia, more than 1.5 million hectares were occupied under potatoes. By the beginning of the 20th century, this vegetable was already considered in Russia "second bread", that is, one of the main foods.

Fish dishes in Russia have always been greatly distributed. Our ancestors founded the city near the rivers not only because the rivers were an element of the system of strengthening facilities.

Fishing from the beginning of centuries was one of the most important and developed fisheries in Russia.

Russian cuisine is distinguished by an abundance of fish dishes. The dish "Fish Baked with potatoes in Russian" can be prepared both in cafes and restaurants. This dish surprises the guests of our country, so I consider the topic relevant.

Purpose of work: Examine the technological process of cooking, designing and serving the dish "Fish baked with potatoes in Russian".

Tasks:

Examine the regulatory and technological documentation and literature of the technological process of cooking dishes "Fish baked with potatoes in Russian»;

prepare and work out ways of design and feeding dishes "Fish Baked in Russian";

summarize the knowledge of the food and energy value of dishes;

make a technological map with calculation of 1, 2 and 50 servings;

make the calculation of the sales price of the dish in the calculation card.

Section І. Preparation of raw materials and technological process of cooking

1.1. Chemical composition I. Nutritional value of raw materials

Information about food, energy value is given at the rate of 100 g edible part of the product (proteins, fats, carbohydrates - in r; Vitamins and minerals - in mg, energy value - in kcal).

Using chemical reference data, reducedin the form of table number 1

Table 1 Nutritional Dish

Cod fish

Proteins-16%, fats-0.6%, carbohydrates-0%, sodium-55%, vitamins A,Pp.,IN 1, IN 2 ,IN 6 ,IN 9 ,IN 12 , C, E, N.

Energy value of 100 g. Cod 69 kkal.

Potatoes

Starch-18%, proteins, water 75%, nitrogen substances 2%, sugar 1.5%, minerals (like sodium, potassium, calcium, phosphorus, iron) - 1%, fiber 2%, organic acids 0.1%, vitamin C up to 20% and a small amount of vitamins B, IN 2 , IN 6 , Pp, e, k,U..

Energy value of 100 g. Potato 83 kcal

Margarine

Water - 17.0%, fats-82.0%, carbohydrates-1.0%, proteins-0.3%, linoleic acid, vitamins,IN 6 , Holin, Riboflavin.

Energy value of 100 g. Margarine 746 kcal.

Wheat flour

Proteins - 6.9-12.5%, carbohydrates (starch) - 54.1-67.7%, fats-0.9-1.9%, minerals (Na. Sa, r,FE.), water-14%, vitamins of group V.

Energy value of 100 g. Wheat flour 334 kkal.

Cheese

Proteins-23.4%, fats-30%, carbohydrates-0, minerals (sodium, potassium, calcium, magnesium, phosphorus, iron), vitamins (A, in 1 , IN 2 , RR, C)

Energy value of 100 g. Cheese 371 kcal.

1.2. Primary processing of raw materials

Food raw materials, food products and semi-finished products used for the preparation of dishes must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, certificate of security and quality, etc.)

The processing of all products used should be carried out in strict accordance with the established sanitary standards and rules in the production workshops of the catering facilities.

The data are presented in Table No. 2.

Table 2 "Primary processing of raw materials"

1.3. Methods of thermal processing of raw materials and semi-finished products

When preparing a dish, the products are subjected to different methods of thermal processing, which contributes to their softening and better assimilation by the human body. In addition, products acquire pleasant smell, taste, aroma, which causes stronger saliva and gastric juice during meals, as a result, food digestibility increases. Thermal processing when preparing a dish is considered in Table 3

Table 3 Applied Methods of Heat Processing Dish

Product, semi-finished product

The method of thermal treatment

The ratio between the coolant and product

Processing temperature, 0 FROM

Features processing

Basic Methods of Heat Processing

Potatoes

Ward main way

100... 102

Sauce

Ward main way

The product is covered with liquid completely

100... 102

A significant amount of soluble substances passes into the liquid

Dish

Bash

Product is completely in hot air

150...270

To get a crust and increase

Flour

PASSERENCE

without fat

120-130 0 With without the form of a fairy crust

(to reduce viscosity, increase the number of water soluble substances)

Butter

Water bath

Without direct contact with the coolant

80... 85

Mature

The readiness of the dish is determined by the formation of a ruddy crust on the surface, after being taken out, put on the stove heated for 3..5 minutes so that the fish is completely reached.

1.4. Technological process of cooking, design and feeding dishes

Boiled potatoes

Processed potatoes are boiled in the peel, cooled, clean and cut into circles.

White sauce

Sauce is prepared on fish broth.

Fish baked with potatoes in Russian .

The portion of the pan is lubricated with oil, poured part of the sauce, then put the raw fish in the middle, sprinkled with the pepper, the potatoes are sliced \u200b\u200baround the fan, closing completely from above all the fish. The dish is watered by the remaining sauce, sprinkle with grated cheese or breadcrumbs, sprayed with melted butter and baked in the roast cabinet before forming on the surface of the ruddy crust. At the same time, the sauce should only thicken, but do not dry, do not throw out.

The dish is baked 15 ... 20 minutes, after removal, put on the stove heated for 3..5 minutes so that the fish is completely reached.

Release dish on the same portion frying pan.

They put a napkin on the plate, put a portion frying pan on it. You can decorate a lemon slicer and a leafy of greenery.

1.5. Requirements for the quality, conditions and deadlines

The basis for product evaluation is the regulatory and technical documentation (NTD) - GOST, OSET, TU and TI, collections of recipes, etc., the use of which provides a single approach to quality assessment and as a result simplifies control.

Fish should be well roasted, soft with the appropriate color, potatoes are not raw. Sauce must save your color and density. Top dishes golden crust. The taste of the salty, with the fragrance of fish.

According to the requirements , The temperature of the dishes when feeding should be not lower than 65-70 ° C.

Baked dishes are not subject to storage, but are prepared as they demand.

In accordance with the requirements leave a dishforbidden.

Section 2 O. rganization of the workplace

2.1 Technical Equipment and Organization of the Workplace

The correct organization of production provides for a rational organization of jobs. The workplace is called a plot of manufacturing area, which contains: equipment, equipment, tools, tools, the necessary employee to perform technological operations.

When preparing a dish "Fish Baked in Russian", workshops are used: fish, vegetable, hot. The equipment is located along the process of the technological process. In different variations, you can use the equipment that is presented in Table 4

Table 4.Technical Equipment of the Workplace

№

p / P.

Equipment

Using

Fish shop

refrigerators compartment

Short-term storage of semi-finished products

Libra

Mass control portions

FIGURE RO-01

Cleaning from scales

Hot shop

Electric stove

For cooking potatoes, cooking sauce

Hot Cabinet or Parokonvectomat

Fish baking, dishes

Steam table

short-term storage hot

Jobs are equipped with the necessary inventory,pileous dishes Cutting boards for cooking with labeling of the product used, baths and shells for washing fish, vegetables, production tables.

Operation of all equipment should be performed in strict accordance with the manufacturer's instruction, which are provided for each machine, observing safety equipment during operation. Persons enshrined for the machine and surrendered safety exam are allowed to work by car.

2.2. Sanitary Rules Cooking Dishes

In the process of cooking, it is important to observe the sanitary rules to prevent food poisoning and infection, because The substances included in the food are a good medium for the development of microorganisms.

To do this, it is necessary to strictly follow the following rules:

Fish ice cream (fish fillet) Store on racks or sublinks in the package of the supplier.

Fish is deflated in air or cold water with a temperature not higher than 20 0 C at the rate of 2 l per 1 kg of fish. To reduce the losses of mineral substances to water, it is recommended to add salt at the rate of 7-10 g per 1 liter. It is not recommended to defrost fish fillet in the water.

Potatoes and root roots are stored in a dry and dark place; Fruits and greens are stored in boxes in a cool place.

Processing of raw and finished products should be made separately in specially equipped shops using inventory with appropriate labeling;

In small enterprises that do not have workshop division, the processing of raw materials and finished products in one room on different tables is allowed.

After each operation, equipment, inventory and tools are wedged with hot water with a disinfectant, covered with hot water and dry well.

Comply with the technology of cooking dishes and personal hygiene rules by employees;

The processing of raw and finished products should be made separately in specially equipped shops;

In the process of work, the food waste can be removed in a timely manner, freejustice dishes and inventory, observe order.

Section 3 Practical Part

3.1. Calculation of a technological map

Public catering enterprises for the entire range of dishes manufactured by collections must have technological maps. Technological maps are a document designed for the application by the Contractor in the preparation of products. Three technological maps are developed on the topic of work with a description of the technological process and quality evaluation of the finished dish.

The technological card is a document describing the technological process of manufacturing dishes, according to which the dishes will be prepared and its further implementation.

Technological card for a dish - a regulatory document for the catering in which:

recipes with gross and net bookmarks;

technology of preparation and design;

the output of the finished dishes taking into account technological losses during cold and thermal processing of products.

Technological card number 1

Name of dishes: Fish baked in Russian

Source: Collection of recipes and culinary products 2006

Reception number 502.

150

Ground pepper

0,01

0,02

0,5

Mass of finished fish

150

3750

Potatoes

206

206/150**

412

412/300

10300

10300/7500

Sauce number 789.

100

200

5000

Greens

Cheese

4,3

8,6

215

200

Margarine Table or butter

400

Output

300

600

15000

Pilligue slices of raw fish, sliced \u200b\u200bon fillet with skin without bones, sprinkle with black ground pepper, put on a lubricated frying pan, the slices of boiled potatoes are put on top, poured white sauce, sprinkled with grated cheese, watered and baked in the roast cabinet.

Served in the same portion frying pan with a lemon slice, and a leaflet of greenery.

Fix at a temperature of 65-70 0 FROM.

Appearance: Fish and potatoes are not burnt and not suckling to dishes, with a ruddy crust on the surface

Consistency: Soft, juicy sauce should thicken, but do not dry,

Color: Twisted crust

Taste: Modea Salted with Fish Aroma

Smell: Fish and potatoes

Amounted to: Kozlovskaya Elizabeth

Organization:

Enterprise: Culinary workshop SP-3

Technological card number 2

Dishes Name: Fish Broth

Reception number 786.

Gross

Net

Gross

Net

Gross

Net

Gross

Net

Food Fish Waste (Heads, Bones, Fin)

500

110

2750

Water

1250

137,5

275

6875

Parsley (root)

1,8

1,3

3,5

2,6

Bulb onions

1,5

1,3

2,6

Output

1000

110

220

5500

Brief description of the technological process

Processed heads, bones, fish fins are poured with cold water and quickly bring to a boil, remove foam and fat, vegetables are added, reduced heating and boil 50-60 minutes with slow boiling. Ready broth filter.

TO Association of finished dishes

Appearance: Transparent liquid

Consistency: liquid

Color: debris

Smell: fish

Taste: Moderate Salted, with Fish Aroma

Amounted to: Kozlovskaya Elizabeth

Organization: AU of "Surgut Polytechnic College"

Enterprise: Culinary workshop SP-3

Technological card number 3

Name of dishes: white sauce

Source: collection of recipes and culinary products, 1996

Reception number 789.

Net

Gross

Net

Gross

Net

Gross

Net

Broth Fish number 786

1100

110

220

5500

Margarine Table

250

Wheat flour

250

Salt

Output

1000

100

200

5000

Brief description of the technological process

Flour, slightly passerized on fat, bred broth, boil with a weak boiling for 15-20 minutes, salted and filtered.

TO Association of finished dishes

Appearance: The homogeneous mass without lumps of unavailable flour.Consistency: homogeneous reminds cream, medium density.

Color: white-stranded

Taste: Moderate salty, fish.

Amounted to: Kozlovskaya Elizabeth

3.2. Calculation of a calculation card

Calculation of the sales value (Calculation) is performed on the form of the installed form. On semi-finished products, sauces, garries calculated on individual blanks. The calculation of the dish includes the calculation of the cost of the finished dish or product (one portion), taking into account the current prices for raw materials and charges at catering.

Calculation of the price of the dish is made on the current date, based on seasonal waste norms.

Purpose: Calculation card is intended to determine the sale price of the dish.

The selling price of finished products consists of the following elements - the cost of raw materials used for its manufacture, a trade markup covering all costs of organizing catering and includes the norm of the planned part of the profit.

Sales prices are calculated in cards separately for each dish.

In the Calculation Card, you must specify the raw material set of products (their name and quantity).

The main documents in the calculation of dishes, regulating the raw materials laying standards, are collections of dishes and culinary products for catering enterprises.

In the calculation cards it is necessary to fill out the following details: the name of the organization, the card number, the name of the dish, the number on the collection of recipes, the date of the calculation of the costing or its change, the name and number of products that are part of the dishes on the standards per 100 servings or one dish.

Organization: AU of "Surgut Polytechnic College"

Company:Culinary workshop SP-3

Calculation card number 1

Name of dishes: Fish Baked in Russian

A source: Collection of recipes and culinary products, 2006

Receiver: № 502

p / P.

Set of products

date 21.09.15

date

Number of

Price

Sum

Number of

price

sum

Number of

price

sum

count

price

sum

count

price

sum

Cod

12.0

350-00

4200-00

Salt

0,3

20-00

6-00

Ground pepper

0,001

2500-00

2-50

Potatoes

20,6

40-00

824-00

Sauce number 789.

10.0

120-12

1201-20

Greens

0,2

300-00

60-00

Cheese

0,43

500-00

215-00

Margarine Table

0,8

100-00

80-00

The total cost of raw materials

6588-70

Outcome B. 8 0 % to raw materials

5270-96

Sales price of products

11859-66

Sales price of 1 pore.

118-60

Ready

300

Production director

Poles V.N.

Calculation amounted

Kozlovskaya E.Yu.

Approving Director

Spiridonova AA

Organization:AU of "Surgut Polytechnic College"

Company: Culinary workshop SP-3

Calculation card number 2.

Name of dishes: Fish broth

Such a product like a fish, we can use at least every day. Fish is fry, the broths boils from it, bake under different sauces. But there is a classic option, such as fish baked with potatoes.
Prepare simply without spending a lot of time and expensive products. The dish is a fish baked with potatoes, wonderfully fit to the usual dinner and for the festive table. We advise you to prepare a lightweight fish dish.

Classic Recipe Baked Fish with Potatoes

You will need:

0.5 kg of fillet of any sea fish
4 things. Potatoes
1 Lukovitsa
mayonnaise,salt, Spicy

How to cook baked fish with potatoes

1 . Heat the overall wardrobe and lubricate the shape with a fat, where you will cook fish baked with potatoes.

2. Potatoes clean and grasp with a grater of a large size, put aside.

3. Fish fillet cut, add salt, black and fragrant peppers. You can add spices specifically for fish onions crushed on a semiring.

4. We lay out all the fish in the form, we evenly distribute the onions and lubricate a slightly mayonnaise. Covered potatoes, we water the mayonnaise and distribute across the form.

5. Cooking fish baked with potatoes on medium heat no more than half an hour. For fans of the cheese crust 10 minutes before the end of the preparation, get the dish from the oven and evenly set the cheese.

Feed fish baked with potatoes, sprinkled with fresh greens. We advise this dish to serve on the second after the satisfying and fragrant.

Recipe baked fish with potatoes in Russian

In cooking, a separate dish is distinguished - fish, baked with potatoes in Russian. It is additionally added butter creamy and breadcrumbs. For the preparation of a dish - fish, baked with potatoes in Russian you will need, the following products.

Ingredients:

0.5 kg of marine fish fillet (several species can be used simultaneously)
4 things. Potatoes
butter
such
solid cheese
salt
spice

How to cook baked fish with potatoes in Russian

1. Heat the overall wardrobe, grease with any fat.

2 . Cut the fish, some suck and add spices.

3. Clean potatoes, cut into thin mugs.

4 . Melt the butter. Cheese solid soda using a major grater.

5. I spread the fish into the form for baking, we evenly distribute all potatoes, we water the creamy oil and sprinkle with breadcrumbs and cheese.

We bake a dish on average fire no more than half an hour. Fish is served baked with a potatoes in Russian with fresh greens.

Enjoy your meal!

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Ministry of Education of the Krasnoyarsk Territory

Regional State Autonomous Professional Institution

"The technical school of the hospitality industry and service"

Written examination

By profession 260807.01.For, confectioner

Technology of cooking dish "Fish baked with potatoes in Russian"

Performed:

Group 7-8 student

Saveliev Vasily Vladimirovich

Leader: Berdygin Tatyana Ivanovna

Master of production learning

krasnoyarsk

Introduction
1. Technology of cooking dishes "Fish baked with potatoes in Russian"

1.1 Historical certificate
1.2 Requirements for raw materials
1.3 Equipment and inventory
1.4 Technological Card
1.8 Organoleptic indicators of dish "Fish Baked with potatoes in Russian"

Conclusion
Bibliography

Introduction

It is a suggestion that the primitives of the culinary affair appeared in primitive times when prehistoric people noticed that one of the tribesmen best copes with the preparation of food and began to constantly trust him with the fulfillment of this social function. However, in official written sources, the first mention of cooks appeared only in 2600 BC. So, for the soldiers of the Greek army, food was preparing the hired master of cooking, which was used, with special spices and selected products.

People were superozdied food to heaven, enjoying culinary delights, then treated food with contempt, as something indecent, deeply carnal, animal. Since then, the cook craft has undergone a lot of changes: many special cutlery and devices appeared, when cooking food has become adopted to observe sanitary standards. But the essence is still the same: the cook is a man who has to cook quickly, tasty and satisfying.

This written examination work includes:

Development of technological cards dishes "Fish baked with potatoes in Russian"

Compilation of technological schemes of dish "Fish baked with potatoes in Russian"

Selection of equipment, inventory,

Calculation of caloric content of dish dishes "Fish baked with potatoes in Russian."

1. Technology of cooking dish "Fish baked with potatoes in Russian"

1.1 Historical certificate

In the national gastronomy of any country, the culinary traditions of the capital always occupy a special place. Staromoskovskaya or Moscow cuisine began to develop in the XVII century, but her roots leave much deeper - during the time of ancient Russia. Recipes in those distant times were united for all segments of the population. Ingredients, by the way, also - the so-called "exotic" consisting of expensive passage wines, dried and dried fruits, sweets, of course, could afford only noble people, but the main part of the food (meat, bird, fish, milk, mushrooms) was Common and for nobility, and for ordinary people.

Meat ate is not often due to numerous posts. But fish, mushrooms, dairy products loved and pledged. Recipe for cooking fish baked with potatoes in Russian - a vivid example of this trend.

1.2 Requirements for raw materials

For the preparation of dishes "Fish baked with potatoes in Russian" requires the following ingredients (see Table No. 1).

Table 1

name of raw materials	Characteristic of raw materials
	Sudak is white, gentle, lean meat. The advantages of it are indisputable: minimum fat content, high protein content - 18%, phosphorus, potassium, iodine, molybdenum, manganese and other useful trace elements.
Potatoes	The nutritional value of potatoes is high, thanks to the content of a large number of starch. Potatoes is an important source of vitamin C, potassium. Potato tubers must be integer, dry, clean, healthy, not wondered and not sprouted ..
Butter	Benign oil of white or light yellow color, the consistency is dense, homogeneous throughout the mass, the surface on the cut is shiny, dry in appearance or with the presence of the smallest moisture droplets; Taste and smell - pure, characteristic of this species, without extraneous tastes and smells
	The appearance should be homogeneous, with a yellowish tinge, without inclusions. Shallow smell is not allowed.
Wheat flour	The quality of flour is estimated in color, taste, smell, humidity and grinding size, impurities and bakery properties. The color characterizes the variety and freshness of flour. The higher the variety of flour, it is lighter. The taste of flour should be slightly sweet, without a crunch when chewing. A moldless or shaft smell is not allowed, bitter or clearly pronounced sweet taste.

1.3 Equipment and inventory

Cooking dishes "Fish baked with potatoes in Russian" is produced in the hot shop. The hot shop is located near the washers of large and small dishes, distributions, for the convenience of cooking and maintaining the feed temperature of the finished dishes. The work of the hot workshop depends on the right organization of jobs, equipping them with appropriate equipment and inventory.

Equipment	Characteristic
Electric stove	Designed for cooking dishes in slab barrels and pots with a capacity of 3-50 liters.
Production table	This is part of the workplace of the chef, which is equipped with the necessary inventory and tools.
Dial scales	Designed for weighing products and finished products from 20 g to 5 kg.
Inventory	Characteristic
	Designed to prepare products for culinary processing. They can store and wash products. Small diameter bowls can be used for salads, leaning vegetables, baked in the oven. Big bowls can be used for cooking jam on slow fire.
Knife (Cook Troika)	Used for primary processing of raw materials, cutting semi-finished products and finished dishes.
Cutting board (OS)	Boards are made of special wood species, designed for cutting products.
	Used for mixing and turning semi-finished products.
Pan	Used for frying and passenger products.
	For supplying sauce, sour cream.
Dining room	Used for feeding second dishes.

1.4 Technological Card

Dishes Name: Fish Baked with Potatoes in Russian

Name of dishes: white sauce

1.5 Description of the technology of cooking dishes "Fish baked with potatoes in Russian"

The portion slices of raw fish, chopped on the fillet sprinkle with a pepper with black ground, put on a greased frying pan, lay the boiled potato slices, poured white with white sauce, sprinkle with grated cheese, watered with fat and baked in the roast cabinet.

For the preparation of sauce flour, a slightly passerized on fat, boulevard boujonds, boil with weak boiling for 15-20 minutes, salted and filter.

1.6 Technological scheme of cooking dishes "Fish baked with potatoes in Russian"

1.7 Design and feeding dishes "Fish baked with potatoes in Russian"

When applying dishes use Table plate or portion frying pan.

On vacation, the dish is decorated with greens.

Feed temperature 65-70 ° C. Realization term is 2-3 hours after cooking.

1.8 Organoleptic indicators of dishes "Fish baked with potatoes in Russian"

Appearance - Golden-yellow dish with a pleasant aroma.

The color is a golden surface surface, a layer of fish, potatoes and cheese is visible on the cut.

Taste - moderately salted, peculiar to the products used.

The smell is ready to have a pleasant fragrance, which is peculiar to this type of product without foreign odors.

cooking Dish Fish Baked

Conclusion

This qualifying paper shows the cooking technology "Fish baked with potatoes in Russian", a technological map and a preparation scheme are compiled. The dish was designed for rational nutrition.

Bibliography

1.Collarium. N.A.anfimova, Publishing Center "Academy", 2010.

2. Technology preparation of flour and confectionery, N.G. Butyakis, the uniforms of the professional, 2002.

3. Organization of production and maintenance at catering enterprises, V.V.USov, Publishing Center "Academy", 2005.

4. Organization of production at catering enterprises, A.A.Dchenko, publishing house "Phoenix".

5. Food Products, Z.P. Matyukhina, Publishing Center "Academy", 2008.

6. Handbook for cook, L.N. Sopin, Publishing Center "Academy", 2006.

7. Basics of microbiology, sanitation and hygiene in the food industry, A.Yu. Zhvirblyanskaya, M. "Easy and Food Industry", 1983

8. Technological equipment of catering enterprises, V.P. Zolin, Publishing Center "Academy", 2002

9. Collection of recipes and culinary products, AD. Harchenko, Publishing Center "Academy", 2008.

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The history of the development of cooking. Select a culinary dish. Characteristics of the dishes "Sudak in Greek". Fish used for pike perch in Greek. Technology preparation of dishes, its quality indicators and nutritional value. Realization of fish dish.

Technological maps of cooking dishes in kindergartens (DOU) Moscow in Novy Sanpin 2013: 2.4.1.3049-13, chemical composition and nutritional value of dishes allowed dishes.

In this section you will find a new collection of prescription (Directory, Prescription), which contains technological maps (recipes) of cooking 178 dishes for kindergarten (DOU).

When preparing the collection, the official publication was used: Power supply in pre-school educational institutions: Methodical instructions of the city of Moscow. Designed: horse I.Ya. (Power RAMS); Mosov A.V. (Office of Rospotrebnadzor in the city of Moscow, the Research Institute of Hygiene and the Protection of Children and Adolescents of the Republic of National Rams); Tobis V.I., (Moscow Foundation for the Promotion of Sanitary and Epidemiological Welfare of the Population); Tsapenko M.M. (Department of Education of the City of Moscow) and others.

The rules of product bookmarks, semi-finished products (nested dishes) gross and net per 100 grams of the mass of the finished dish are published. The recommended output of the dish for feeding children as a nursery (1-3 years) - nursery and children is 3-7 years old. The nutritional value and the chemical composition of each dish, including protein content (proteins, polypeptides), fats (triglycerides, lipids), carbohydrates (saccharides), calorie (kcal), vitamin content: B1 (thiamine), B2 (riboflavin), C (ascorbic acid), mineral substances (microelements, micronutrients): Ca (calcium), Fe (iron). The type of processing is indicated and a complete technological card (technology, recipe) is presented.

You can view these culinary recipes both on our website and in the program, the demonstration version of which you can download for free on our site and install on your computer. This program has all the technological maps published here, as well as the menu plan for 8-10, 12, 24 hours of the child's content in Dow and much more.

Recipes of dishes are shown on 100 grams of the net of the finished dish. For your convenience, the program converts these masses to a specific dish outlet, for example, when the dish is released 200 grams, the weight of the products is multiplied by 2. The program has chemical compound reports both by a promising (planned) menu and actual for any period. There is also a menu-requirement, accumulative statements and other documentation for the nutrition of preschoolers and consideration of products in stock.

Dishes included in the diet can consist not only of simple products, but also from semi-finished products (previously cooked dishes), for example, baking is prepared from the dough, and the soup is welded on the broth. In this case, here a reference to the formulation of invested dishes is provided here. All of our computer computer programs calculate the full tab, including all nested dishes (any depth of nesting), resulting in the composition and weight of elementary products.

Nutritional value and chemical composition used foods Led in the product directory.

All recipes presented on this site you can save And automatically contribute to any program of the power program, so as not to enter manually.

Russian cuisine has been distinguished by a variety of fish dishes. More often, the fish was not roasted, but baked, drunk or allowed. The reason was the Russian oven. Under the name "Fish in Russian with potatoes in the oven" means several options, and they are characteristic of national cuisine.

This simple dish will have to taste to many. For him, you can use almost any fish, but it is from the marine it turns tastier. Sometimes I take both pieces of carcass and pieces of fillet. Potatoes are cut by slices raw (in this case they should be thin) or boiled. If you use young potatoes, then it can not be cleaned of thin peel. The ratio of fish and potatoes should be one to one. Baked in the clay pot in the ingredients retain all their juiciness, and in the end it turns out an incredibly tasty and satisfying dish.

To bake fish with potatoes in Russian in the oven, I prepare products on the list.

For this dish, I take the sea perch. First, clean the carcass from scales. Then I remove my head, if there is, cutting the abdomen, remove the inside.

With the help of kitchen scissors I cut off the fins.

I cut fish into small pieces.

Salley fish, sprinkle with ground black pepper, mix and leave for a while.

Potatoes purify from the peel, my.

I cut it with thin slices.

I bake fish in Russian with potatoes in the oven in three clay pots. Each pot is lubricating inside with vegetable oil, laying out potatoes. Potatoes salt to taste.

I spread out pieces of fish.

The onions purify, my, cut by cubes.

I lay it out on fish.

In a bowl, connect the sour cream, the egg, pinch of salt.

I whip the fill with the plug, add to each pot.

I rub the cheese on a large grater, sprinkling sour cream.

I got three full pot.

Cover the pot covers.

I bake the pot with fish and potatoes in Russian in the oven, heated to 180-190 degrees, for about an hour. I open the lid. In the pot from above there will be a ruddy crust.

I sprinkle a finished dish sliced \u200b\u200bgreens.

Appetizing fish in Russian with potatoes is ready!

Enjoy your meal!