Responsibility in municipal law represents the onset of unfavorable consequences that apply to the subjects of municipal legal relations that do not perform or improperly perform their duties in relation to other participants in legal relations.

What types of liability are provided for in municipal law?

1. Responsibility to the population... Local governments are responsible to the population as a result of the loss of trust.

In the event that a representative body of local self-government has lost confidence, its deputies may be recalled in accordance with the laws of the constituent entities of the Russian Federation on the recall of deputies. According to the current laws of the constituent entities of the Russian Federation on the recall of deputies, citizens living within the boundaries of the respective electoral district have the initiative to recall them.

A measure of responsibility to the population of elected officials of local self-government is also the recall. A number of constituent entities of the Russian Federation have adopted laws on the recall of elected officials of local self-government. As noted earlier, in a number of municipalities, on the initiative of citizens, the recall of elected officials was carried out.

The procedure and conditions for the responsibility of local self-government bodies and officials to the population are also determined by the charters of municipalities. Basically, the responsibility for the loss of trust is measured by the recall of deputies and elected officials. The legislation does not provide for other measures of responsibility before the population.

2. Responsibility to the state. Local governments are responsible to the state. According to Art. 49 of the Federal Law "On General Principles of Organization of Local Self-Government", the responsibility of local self-government bodies and local self-government officials to the state occurs in the event of their violation of the Constitution of the Russian Federation, the constitution, the charter of a constituent entity of the Russian Federation, federal laws, laws of a constituent entity of the Russian Federation, the charter of a municipal formation.

For a local government body, in this case, there is one type of responsibility - termination of its activities.

A local government official can be held criminally, administratively and disciplinary liable depending on the act committed. Sectoral laws provide for the composition of malfeasance and the measure of their suppression.

Local self-government bodies and local self-government officials are responsible for the implementation of certain state powers to the extent that these powers are provided by the relevant state authorities with material and financial resources.

The federal law, in order to avoid unfounded claims against local governments and elected officials of local self-government, establishes that in order to determine the guilt of a local government body or an elected official, the legislative body of a constituent entity of the Russian Federation may apply to the appropriate court for an opinion on recognizing the inconsistency of their activities with the Constitution Of the Russian Federation, the constitution, the charter of the constituent entity of the Russian Federation, federal laws, the laws of the constituent entity of the Russian Federation, the charter of the municipal formation.

The conclusion of the court on the recognition of the discrepancy between the activities of the local self-government body, an elected official of local self-government with the Constitution of the Russian Federation, the Constitution, the charter of the constituent entity of the Russian Federation, federal laws, the laws of the constituent entity of the Russian Federation, the charter of the municipal formation is the basis for consideration by the legislative (representative) body of state power of the constituent entity of the Russian Federation. Federation of the issue of termination of the powers of the relevant local government body, an elected official of local government.

3. Responsibility to individuals and legal entities. The responsibility of local self-government bodies and local self-government officials to individuals and legal entities arises as a result of their illegal actions or inaction, causing property or other damage to other subjects of legal relations.

It should be noted, however, that a local government official bears only criminal, administrative or disciplinary responsibility. An official does not bear civil liability, since he is not a subject of civil law. In the event of illegal actions of a local government official in the field of civil legislation, the local government is responsible for the losses caused by him (Article 16 of the Civil Code of the Russian Federation). An official can be involved on the basis of Art. 122 of the Labor Code to material responsibility.

Local governments in accordance with Art. 20 of the Federal Law "On General Principles of Organization of Local Self-Government in the Russian Federation" are legal entities. This means that they independently act in civil circulation and are responsible for their actions. They are fully subject to the rules of civil and arbitration legislation.

Damage caused by local self-government bodies to legal entities and individuals is reimbursed at the expense of the local budget or other property that is part of the municipal property.

Compensation for damage can be carried out both voluntarily and by a court decision.

What types of control are carried out in the local government system?

Control over the activities of local self-government bodies and local self-government officials is carried out citizens living within the boundaries of the municipality. Citizens have the right to hear reports of deputies and elected officials of local self-government at meetings, gatherings. This form of control is provided for by the laws and regulations of the constituent entities of the Russian Federation on assemblies, gatherings of citizens and elders, on territorial public self-government, and the charters of municipalities.

Control in the form of supervision over the activities of local self-government bodies and local self-government officials is carried out the prosecutor's office.

The prosecutor's office studies the legal regulations of local self-government bodies and local self-government officials and, if they do not comply with the current legislation, requires the elimination of violations by using legal acts of response.

In case of revealing illegal norms in the normative acts of local self-government or an official of local self-government, the prosecutor brings a protest to the subject that issued such a normative act.

The local self-government body, local self-government official are obliged to consider the protest of the prosecutor and give an answer in writing.

The prosecutor may submit a submission to a local self-government body or a local self-government official, which must also be considered by a local self-government body, a local self-government official.

The local self-government body, local self-government official shall inform the prosecutor in writing about the results of the consideration of the submission and the measures taken to eliminate the offenses within a month from the date of submission of the submission.

The prosecutor has the right to act as a plaintiff in civil and arbitration cases if the victims for health reasons, age or other reasons cannot personally defend their rights and freedoms in court or an arbitration court, or if it is impossible for citizens to participate in court proceedings due to the fact that that the rights of, for example, all citizens living within the boundaries of the municipality, individual groups or a significant number of citizens have been violated.

Judicial practice shows that prosecutors quite often use their powers to challenge the normative legal acts of local self-government bodies in connection with their illegality. This testifies to the lack of legal knowledge in the local self-government system, to the weak training of municipal employees, to the lack of personnel with legal education.

Control over the activities of local self-government bodies is carried out government departments.

According to Part 2 of Art. 132 of the Constitution of the Russian Federation, the state exercises control over local self-government bodies in terms of their use of material and financial resources allocated for the implementation of the state powers transferred to them. Funds for the implementation of state powers are targeted, so the state has the right to check their correct spending.

The state body that has provided the local budget with a subvention in the form of funds has the right to control the spending of these funds. The subvention has a designated purpose and is directed to the fulfillment of tasks within the time frame established by the state.

If the facts of the use of these funds for other purposes are revealed, the state authority that allocated the subventions has the right to withdraw such funds back.

State bodies have the right to control the expenditure of financial resources pooled for the implementation of any joint programs with local self-government bodies.

The bodies of the state tax service have the right to control the activities of municipal enterprises, organizations in terms of paying taxes and other payments to state budgets of various levels.


PART GENERAL ................................................ .................................................. ......... 3

Chapter I ................................................ .................................................. ...................... 3

CONCEPT, SUBJECT ............................................... ............................................. 3

AND THE METHOD OF MUNICIPAL LAW .............................................. ............ 3

RUSSIAN FEDERATION................................................ .............................. 3

Chapter II ................................................ .................................................. .................... 6

PRINCIPLES AND ELEMENTS OF THE SYSTEM .............................................. ............. 6

LOCAL GOVERNMENT ................................................ ..................... 6

Chapter III ................................................ .................................................. ................... 7

THEORY OF LOCAL SELF-GOVERNMENT ............................................... ..... 7

Chapter IV ................................................ .................................................. ................... eight

HISTORY OF LOCAL GOVERNMENT ............................................... .. eight

IN RUSSIA................................................ .................................................. .............. eight

PART SPECIAL ................................................ .............................................. 24

student of group 11 PK Gilyazova A.

Introduction

A variety of second courses are prepared from meat and meat products. The temperature of the second courses at the time of serving should be 60-65 degrees. Beef is cooked in stew (top, inner, side, outer pieces of the hip part, pulp of the shoulder part, trimming from carcasses of the 1st category of the subscapular part) lamb, pork and some offal. The stew is released with a side dish and sauce, in which they were stewed, if cooked separately. It is laid next to it, and the meat is poured with sauce. On vacation, sprinkle with parsley or dill.

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Written examination work on the topic:> Completed by: Student 11 PC of the group of Gilyazov Alsu Mirzanurovna. Aktanysh 2014

Introduction A variety of second courses are prepared from meat and meat products. The temperature of the second courses at the time of serving should be 60-65 degrees. Beef is cooked in stew (top, inner, side, outer pieces of the hip part, pulp of the shoulder part, trimming from carcasses of the 1st category of the subscapular part) lamb, pork and some offal. The stew is released with a side dish and sauce, in which they were stewed, if cooked separately. It is laid next to it, and the meat is poured with sauce. On vacation, sprinkle with parsley or dill.

Development history Like any culinary dish, azu has its own history of birth. In Russia, any meat dish has been prepared from time immemorial. Who guessed to put the gifts of garden beds into a large cauldron or pot and roast it in the oven? The legend has not preserved the name of the culinary specialist. It makes no sense to talk about any one inventor of this dish, since the entire history of cooking is closely connected with Russian life. Until the 19th century in Russia, dishes were not fried, but languished, stewed in Russian stoves. In addition, the vegetable azu was a lean dish; it was consumed in those time intervals that were allowed by the Orthodox Church. The change of seasons, the preparation of vegetables - all this left its mark on the way of life of the Russians and culinary delights on everyday tables. Vegetables and spices known in Russia since the time of Peter I, which were in stock with the owners or which could be bought at one time or another in markets and bazaars, were chopped into a common pot. Potatoes appeared on the table of Russians only in the middle of the 18th century, cabbage - much earlier: in the 9th century. Pumpkin and its closest relatives - zucchini, cucumbers came to Russia only in the 16th century. Of the vegetables known today, carrots, beets, radishes, onions, and turnips grew in the peasant's garden. Field peas grew only in some regions of Russia. The further north the province was located, the more modest was the range of vegetable crops grown.

Name of raw materials Bookmarking rate for 1 portion, g / pc Calculation of the number of portions gross net 10 Number of products, g (net) Beef (side, outer pieces of the hip part) 107 79 790 Onions 24 20 200 Animal fat 1 0 10 100 Tomato puree 12 12 120 Wheat flour 4 4 40 Garlic 1 0.8 8 potatoes 213 160 1600 Pickled cucumbers 33 20 200 Stew 50 500 Ready sauce and vegetables 250 2500 Yield - 300 3000

Cooking technology The meat, cut into 10-15 g cubes, is fried, poured over with hot broth or water. Add the sautéed tomato puree and stew until almost cooked in a sealed container with a low boil. On the remaining broth, prepare a sauce in which pickles, cut into strips, sautéed onions, pepper, salt are put. The resulting sauce is poured over the meat, fried potatoes are added and stewed for another 15-20 minutes. Lay a bay leaf 10-15 minutes before cooking. Season the finished dish with crushed garlic. They are released along with the sauce and garnish.

Organization of the workplace The hot shop should have a convenient relationship with the cold shop, distribution, halls and with the production manager's premises. Kitchen and tableware washing facilities should be located near the hot shop. In a hot shop, it is advisable to use sectional equipment, which is installed in the form of separate technological lines (wall or island method), on which workplaces are organized. The hot shop must have daylight. The meat shop should be located in a single block with storage facilities, which ensures the convenience of unloading the Ministry of Emergency Situations upon arrival. The shop should have a convenient relationship with the cold and hot shops, in which the technological process is completed. The meat shop must be equipped with meat grinders, a production table, and the necessary equipment. When cutting meat manually, cutting boards marked "MC" are placed on the production table, tools are placed on the right side, and raw materials are placed on the left.

Table setting Before serving, you should revise the dishes and utensils: check the cleanliness, absence of defects (cracks or chips), the absence of broken teeth on the forks, the sharpness of the knives and polish all the dishes and cutlery by wiping with a clean towel. An important element of each table is additional elements of the table set: a salt shaker, a mustard pot, a pepper shaker, etc. The presence of a salt shaker and a pepper shaker is mandatory for any type of meal and type of food served, they must be half full. The mustard pot is placed on the table if the menu includes meat dishes. The calculation of the number of seats at the table is also important, for each person present at the table must have at least 80 cm of the table length. When covering the table with a tablecloth, you need to make sure its sufficient length. It should hang at least 25 cm from the edge of the table, but in no case be below the seat of the chair. Depending on the type of food and the nature of the dishes, this setting is complemented by the necessary utensils. This can also be done immediately before serving these dishes.

Used literature: 1. Anfimova N.А. and others. Cookery. M .: Economics, 2008.-582s. 2. Buteykis N.G., A.A. Zhukova, Technology of preparation of flour confectionery products - M.: Akadema, 2006.-285 p. 3. Magazines. Culinary specialist. Food and Society. Food industry, Smak, Khlebosol. Over the past five years. 4. Nikulenkova TT, Lavrenenko Yu.I., Yastina GN, Design of catering establishments. M .: Economics-2008.-237s. 5. Collection of recipes for culinary products and dishes. - M .: Citadel-trade, 2006 .-- 752s.

RECIPE, COOKING TECHNOLOGY, PREPARATION, HOLIDAY, QUALITY REQUIREMENT, TIME OF SALE

PREPARATION OF RAW MATERIALS

In order for the cooked meat to be juicy and tasty, the following conditions must be remembered and observed: rinse the meat under running water, do not soak it in water and do not salt it before cooking, since salt causes premature release of juice, and this reduces the nutritional value and taste. the quality of the dish. Frozen meat cannot be thawed in water - it should be washed in cold water, then put in a clean dish and covered with a lid for 2-3 hours. Before cooking, the meat must be thoroughly washed under running cold water, cleaned from small bones, rough tendons and surface films. You need to wash the meat quickly and in one piece, and then cut it into portions so that some of the nutritious juices do not pass into the water. The optimum water temperature for washing meat is from 25 to 30 ° C - it is at this temperature that most harmful microorganisms on its surface will die. To reduce the loss of meat juice, it is advisable to cut the meat with a very sharp knife, while it is easier to cut meat that is slightly frozen in the freezer compartment of the refrigerator.

When preparing meat, you should not beat off pieces of it with a hoe for too long, since this destroys the meat tissues, and the meat loses its nutritious juice even before cooking.

For cooking, you need to use the meat of old animals, for frying - young ones. Young and fatty meats are fried in the oven. A large piece of meat, poultry or game carcasses should be poured with fat every 10-15 minutes, in which they are fried. To avoid overcooking meat placed in a highly heated oven, cover it with oiled paper.

Warming up the meat left over from yesterday's dinner, sprinkle it with cold water from a spoon, put it in a pan with butter and put on the fire - the meat will not have an unpleasant aftertaste and will taste like freshly fried.

In preparation for cooking five six-week-old suckling pigs, scald the carcass with boiling water, carefully scrape off the bristles (if necessary, scorch the piglet over the fire) and pour cold water for 1 hour. Then gut the carcass, rinse it in cold running water, dry it with a towel, salt, pepper and leave for another hour. After that, the carcass can be filled with headlight and baked or boiled

Cooking technology:



Cut the flesh of beef, lamb or horse meat into cubes

2cm wide, 4cm long, fry in a preheated pan with fat.

Put the fried pieces of meat in a saucepan, season with salt, sprinkle with pepper, put on the sautéed onions, pour over the broth, add a spoonful of tomato puree or chopped fresh tomato and stew for 30-40 minutes.

Fry potatoes separately until half cooked in large slices or cubes. Put the potatoes together with the meat in a saucepan, add peeled and seeds, chopped into slices and stewed pickles and simmer over low heat. The ready-made basics are mixed, laid out on plates, sprinkled with herbs, chopped garlic and served on the table.

Meat. (See Appendix No. 5) Meat is a combination of different types of tissues - muscle, connective, adipose and bone. In addition to cattle, pigs, sheep (beef, pork and lamb), some national cuisines use buffalo, goat, horse, deer, and camel meat. The greatest nutritional value is pork meat, which has a delicate and juicy taste.

Meat contains a lot of complete proteins - 14.5 - 23%, fat - from 2 to 7%, water - 47 - 75%, minerals - 0.5 - 1.3% (of which the most valuable are salts of phosphorus, calcium, sodium, magnesium and iron) Meat contains vitamins A, D, PP and B vitamins.

Muscle tissue (muscular) consists of individual fibers covered with a translucent sheath (sarcolemma). The main protein in muscle tissue is myosin. Proteins of muscle tissue are complete - they contain amino acids that are similar in composition to human proteins, which is why they are so well absorbed by the human body.

Connective tissue consists of defective proteins - collagen and elastane. The more collagen and elastane the meat contains, the more tough and coarse it is. These are indicators of the quality of meat.

The adipose tissue of meat is cells filled with fat droplets covered with connective tissue. Fat improves the taste of meat and increases its nutritional value.

Bone tissue consists of special cells, the basis of which is ossein - a substance similar in composition to collagen. The bones of the pelvis and the ends of the tubular bones are porous, they are called sugar. They contain substances that pass into the broth, giving it strength and aroma.

Beef is the meat of cows, oxen, bulls and their young animals (from the ancient Slavic "govid" - cattle). It has a red color with various shades. The color intensity depends on age, breed, growing conditions: the meat of old animals (over 7 years old) is darker than that of young ones; in animals of meat breeds it is lighter than in dairy breeds.

In cattle, under normal conditions, fat is deposited not only under the skin and in the internal cavity, but also between the muscles ("marbled meat"). When such meat is heat-treated, the intermuscular fat permeates the muscle tissue, which determines the high taste properties of the dishes prepared from it. Subcutaneous fat in the front of the carcass is deposited in the region of the back and then the front cut of the scapula.

Meat of adult cattle and young animals with a small amount of connective tissue from the lumbar and pelvic parts of the carcass, as well as from the back, are suitable for frying and stewing without prolonged heat treatment. Meat of other parts of cattle carcasses with a large amount of collagen and elastane, as well as with complex connective tissue layers, are used for stewing or cooking, since these processing methods allow softening the connective tissue. Protein substances of beef after heat treatment are assimilated by the body by 69%, veal - by 62%.

Primary processing of meat includes: settling, washing and drying, culinary cutting and deboning, stripping and sorting of meat, preparation of semi-finished products.

In frozen meat, the meat juice in a frozen state is located between the fibers, and the amount of absorbed juice depends on the method of thawing. Meat is thawed in special chambers (defrosters), using slow and fast thawing.

During slow thawing, the chamber maintains a temperature of 6-8 C and an air humidity of 90 - 95%. The meat is thawed in large pieces, which are hung on hooks so that they do not touch each other and do not touch the floor and walls. In such conditions, the muscle fibers almost completely absorb the meat juice formed during thawing, and the original state of the muscle fibers is restored. The duration of thawing depends on the type of meat, the size of the pieces and is 1 - 3 days. The thawing is finished if the temperature in the thickness of the muscles reaches 0 - 1 C. The thawed meat does not differ from the chilled one. Loss of meat juice during slow thawing is 0.5% of the mass of meat.

During rapid thawing, the chamber maintains a temperature of 20-25C and an air humidity of 85-95%. For this, heated humidified air is fed into the chamber. Under these conditions, the meat thaws in 12 - 24 hours, the temperature in the thickness of the muscles should be - 0.5 - 1.5C. After that, the meat is kept for a day at a temperature of 0 - 2C and an air humidity of 80 - 85% to reduce the loss of meat juice.

Cutting of meat consists of the following operations: division into cuts, deboning of cuts, trimming and stripping.

Deboning - separating the pulp from the bones.

Vein and stripping of parts - removal of tendons, films, cartilage. The main purpose of cutting and deboning is to obtain pieces of meat that are different in their culinary qualities.

Potato. Potatoes are among the most important crops for versatile use. Potatoes are cultivated as a field crop. Potatoes are biennial crops and can be propagated by seeds. However, potatoes are cultivated exclusively as an annual crop and tubers are used as planting material. This way of growing plants is called cloning.

Potato tubers contain on average about 25% dry matter, including up to 20% starch and 2% protein substances, which in their value significantly exceed the proteins of many crops.

The importance of potatoes as a source of vitamin C and group B (B1, B2, B6) is great. In addition, it contains carotenoids and vitamins PP and K. 250 - 300 g of boiled potatoes provides 30 - 50% of a person's daily need for vitamin C. Young tubers are especially rich in them. All this, as well as high taste qualities, determine the great importance of potatoes as a food product, and are rightfully called the second bread.

In addition to the main components, a small amount of corned beef glucoalkaloid (0.002 - 0.02%), which has toxic properties, is included in the chemical composition of tubers. In the greened and sprouted tubers, there is especially a lot of corned beef (up to 0.08%). Green potatoes not only should not be eaten, but also fed raw to animals.

The primary processing of potatoes can be done mechanically - this is the most common type of processing. The mechanical method consists of the following operations: sorting, calibration, washing, cleaning. Peeling potatoes is done manually or using a potato peeling machine. See Appendix No. 4.3

Raw potatoes are cut into cubes, wedges, sticks, strips.

Onion. In vegetable growing, several types of onions are cultivated, which are mainly used fresh. Onions are the most widespread.

The onion is a biennial plant that forms a large bulb with tubular stems. The bulb contains 12 - 20% dry matter, including 3 - 10% sugars, up to 3% nitrogenous substances and many vitamins, especially ascorbic acid. The bulb and leaves contain phinocides, which have a strong bactericidal effect. Onions are propagated by seeds. The bulb and leaves are used fresh and as a seasoning for a pungent taste.

The bottom of the onion is cut off, the dry scales are removed. Cut the onion into rings, half rings, slices and small cubes.

Melted edible animal fat. Animal fats are divided into two groups: irreplaceable animals, marine mammals, fish. Depending on the type, quality and method of melting the raw materials, edible fats are subdivided into grades: beef highest and I; ram higher and I; pork higher and I; bone superior and I; made; horse.

Tomato puree. Concentrated tomato products include tomato puree, tomato paste - salted and unsalted, tomato sauces. Tomato puree is obtained by evaporation of moisture from mashed tomato mass, previously freed from the skin and seeds, in open vats, and tomato paste - in vacuum apparatus. They produce tomato puree with a dry matter content of 12, 15, 20%, unsalted tomato paste - 25, 30, 35 and 40% and salted - 27, 32 and 37% (excluding salt).

Salt. Table salt is a natural crystalline compound, containing 97 - 99.7% pure sodium chloride and a small amount of other mineral salts. Table salt is a white or colorless crystals of a salty taste, odorless. Extracts it from crystalline deposits of rock salt or by evaporation from natural solutions. Among seasonings, table salt takes the first place, it plays a large role in the human body: it participates in water-salt metabolism, in the formation of hydrochloric acid in gastric juice, regulates osmotic pressure in human cells, etc. , evaporated, self-settling and cage salt.

In our area, cage salt is used. It is divided into fine-crystalline, ground, unmilled, iodized.

Iodized salt has become widespread.

Iodized salt is produced for medicinal and prophylactic purposes. To obtain it, potassium iodide is added to the fine-crystalline salt, most often introduced in the form of a 1% solution. The iodine content in iodized salt is 1.91 mg per 100 g. Taking into account the daily intake of a cookery, a person consuming iodized salt receives about 200 μg of iodine per day.

Storage requirements depend on the type of salt and its purpose. Salt should be stored in dry, closed warehouses. For iodized salt, the guaranteed shelf life is 6 months.

Appearance - the salt looks like whole crystals or crushed particles. It should not contain extraneous mechanical contamination visible to the eye. The color of the salt is extra white, the taste is of a 5% solution of salt, purely salty, without foreign tastes. Salt should be odorless, it should dissolve in water. The reaction of salt solutions should be neutral or close to it.

Wheat flour. Flour is the main raw material in the production of flour and confectionery products.

The milling industry produces five varieties of wheat flour: grit, premium, I, II grade, wallpaper. For the production of flour confectionery products, flour of the highest and I grades is mainly used. Flour of the II grade is used for the manufacture of some types of cookies, gingerbread, biscuits. Grit is used in rare cases for yeast dough. From wallpaper flour, a limited number of dietary biscuits and biscuits are produced.

By the type of cereals, flour is distinguished wheat, rye, corn, barley, etc. The quality of flour is characterized by its color, taste, smell, moisture, acidity, ash content, content of various impurities, grinding, and composition.

Wheat flour contains proteins, carbohydrates, fats, phosphatides, enzymes, vitamins, etc. The main component is starch (about 70%) and nitrogenous substances - proteins (about 13%), other substances are contained in smaller amounts. Wheat flour proteins have a high absorption capacity, which is taken into account when preparing flour confectionery products. Due to this ability, when kneading the dough, protein substances swell, forming a viscous gluten. The technological properties of flour depend on the quality of gluten: elasticity of the dough, its viscosity, porosity.

The freshness of flour is characterized by its smell and taste. Flour should have a weak specific odor, extraneous odors (sorption or decomposition) indicate the defectiveness of flour. Bitter, sour, and sweet flavors indicate that the flour is derived from defective grain. The freshness of flour is also characterized by sourness.

Crunch in flour is not allowed, as it appears when insufficiently refined grain is ground.

The moisture content of flour should not exceed 15%. Flour with a higher moisture content is poorly stored, possibly moldy and self-heating. Pest infestation of flour stocks is not allowed.

Pickles. Cucumbers are a source of various minerals and contain 96% water. Cucumbers are used for food and for processing only in an unripe state. All cucumbers must be marketed fresh, whole, uncontaminated, green in color, regular and typical for the botanical variety, firm flesh, underdeveloped, non-skinned seeds. For pickling, the most suitable varieties of cucumbers with dense pulp, coarse skin, small seed chamber, regular shape.

Cooked cucumbers and spices are packed tightly into barrels in layers in accordance with the recipe. When pickling cucumbers, add dill, horseradish (root), garlic, chilli pepper, tarragon, black currant leaves, etc.

Barrels filled with cucumbers and spices are poured with brine (6-9% strength) through a tongue-and-groove hole. The barrels are not sealed until fermentation begins and until 0.3-0.4% of lactic acid has accumulated. At high temperatures, this happens in 1-2 days. Then the barrels are poured with brine, sealed, labeled and sent to storage, where the accumulation of lactic acid continues, sugars are consumed for fermentation, which ends in uncooled warehouses after 30, and in refrigerated ones - after 60 days.

Recently, pickling of cucumbers in containers with a capacity of 200 kg, in which a polyethylene liner is inserted, has been widely used.

According to the quality, pickled cucumbers are divided into 1st and 2nd grades.

Cucumbers of the 1st grade must be whole, not shriveled, strong, greenish-olive color, salty-sour taste, no more than 110 mm long, salt content -2.5-3.5%, acidity - 0.6-1, 2 deg.

In the 2nd grade, cucumbers with a weakened crunch, more salty taste, up to 140 mm long, salt content - 2.5-4.5%, acidity - 0.6-1.4 degrees are allowed.

Garlic. Garlic is a bulb consisting of a bottom, to which cloves are attached, having a common integumentary scales. Each tooth is covered with dry scales. It is distinguished by a high content of nitrogenous substances, carbohydrates, essential oils. The largest size of the bulbs is not less than 2.5 cm. The number of bulbs on sale without individual cloves is allowed no more than 4%, and the number of dropped cloves is not more than 1% of the mass.

Cooking technology "Azu in Tatar"

Recipe: beef (side and outer pieces of the hip), potatoes, onions, ghee edible fat, tomato puree, wheat flour, pickled cucumbers, garlic.

Cooking technology. Meat cut into 10-15 g cubes, fried, poured with hot broth or water, add browned tomato puree, stew almost until cooked in a sealed container at low boil. On the remaining broth, prepare a sauce in which pickles, cut into strips, sauteed onions, pepper, salt are put. The meat is poured with the prepared sauce, fried potatoes are added and stewed for another 15-20 minutes. Lay a bay leaf 5-10 minutes before readiness. Season the finished dish with crushed garlic. Let go of the azu along with the sauce and side dish.

Sequence of operations:

1. Receive groceries and prepare the workplace.

2. Prepare semi-finished meat products.

3. Prepare vegetables.

4. Saute the onion.

5. Saute the carrots.

6. Season the cucumbers.

7. Saute the tomato.

8. Fry the potatoes.

9. Prepare the basics.

10. Prepare the utensils for the holiday.

11. Decorate and serve the dish.

M T O: pots, pans, boards, spatulas, saucepans, chef's knives, cauldron, plates, gravy boats.

Routing.

Name of the dish: Azu in Tatar style.

Product name

Calculation for 1 portion

Calculation for 2 servings

Gross, g

Goth weight. ed., g

Gross, g

Goth weight. ed., g

Beef (side and outer cuts of the hip)

Melted edible animal fat

Tomato puree

Onion

Wheat flour

Pickles

Potato

Mass of stew

The mass of ready-made vegetables

Quality requirements.

Appearance: Served in a pot, covered with sauce, glitters of fat and herbs on the surface.

Taste and smell: taste - spicy; smell - stews, vegetables, pickles.

Color: sauce - red.

Consistency: meat and vegetables - soft, evenly sliced, well kept in shape.

In the course of my final qualifying work, I achieved the goal that I wanted to achieve. I believe that I have completely mastered the technological process of preparing the "Azu in Tatar" dish.