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Cooking potatoes Fire method: Roasting potatoes in a cylindrical oven at t = 1100 –1200 ° C for 10 - 12 seconds. After firing in the washing machine, the skin is peeled off and washed off with water using the brush rollers. Steam method: Treatment of potatoes with high pressure steam, the skins are easily washed off during washing. Mechanical method: Sorting Calibration Washing Cleaning in batch or continuous potato peelers by rubbing the potatoes against the rough surface of the disc and the walls of the potato peeler. Cleaning is done manually.

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Primary processing of potatoes Sorting Slicing Cleaning Cleaning Washing Calibration Cleaning Cut by machines Complex forms In public catering, for the preparation of mass-market dishes, simple cutting forms are used, and for portion and banquet - complex forms. Simple shapes Cut by hand

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Simple slices 1. Straws (pie) 2. Slices (prentaniere) 3. Cubes (blenoise) 4. Slices 5. Slices 6. Slices (peyzan) Complex slices Barrels, pears Balls: Large (chateau) Medium (noisette) Shavings 4. Garlic 5. Spiral

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Primary processing of root crops Carrots Turnips Beets Radish Sorting Calibration Washing Cleaning Washing Slicing Parsley Celery Parsnips Sorting Cutting greens and roots Washing Cleaning Washing Radish Red White Washing Cutting greens and roots Cutting greens and roots Slicing Slicing Washing Washing Skin chopping

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Simple shapes Straws Cubes (raw, boiled): Large Medium Small Circles (raw, boiled) Slices (raw, boiled) Slices Complex shapes 1. BAKING Scallops Sprockets Gears 2. Balls 3. Nuts

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Knowledge test Option 1 What are the complex forms of cutting beets for? What is carbovation? Specify dimensions and culinary use from carrots, cubes. Option 2 What are the complex shapes of carrot slicing? Which root crops have the longest CIE? Specify sizes and culinary uses for beetroot, slices.

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Primary processing of cabbage vegetables White Red Savoy Removal of contaminated and rotten leaves Cutting off the outer part of the stump Washing Cutting the roach into 2 - 4 parts Cutting the stump Cutting Cauliflower Cutting off the stem Removing green leaves Stripping darkened or rotten inflorescences Brussels washing Cutting roots from the stem Washing Stripping darkened or rotten leaves Slicing Kohlrabi Washing Peeling Washing Slicing: Straws, sticks, slices Slicing! If caterpillars or snails are found, the cabbage is placed in cold salted water (50-60 g per 1 liter of water) for 15-20 minutes.

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Primary processing of onion vegetables Onion Sorting Cutting the head and neck Washing in cold water Removing dry scales Slicing Green onions Sorting Cutting roots Cleaning the white part Removing withered, rotten, yellowed leaves Washing in a large number water Leeks Removing dry, yellowed leaves Washing Cutting off roots Slicing Garlic Cutting off the top and bottom Removing scales Dividing into slices Cleaning Cutting along Washing

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Processing salad and dessert vegetables Lettuce, Spinach, Nettle Calibration Cutting off roots Sorrel Washing several times with plenty of water Calibration Cutting off the stem Cut off the lower part of the petioles Peel off Sort Rinse in cold water several times Rhubarb Wash Slicing Asparagus Sort the skin Gently peel off the heads 2-3 cm Washed Tied into bundles

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Artichoke Remove the fibrous pulp Clean the bottom of dry leaves Cut off the stem Cut off the upper thorny part of the leaves Lubricate citric acid(from darkening) Washed Tied with twine

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Treatment canned vegetables Sauerkraut Squeeze Sort out Separate coarsely chopped stumps and carrots Chop Combine with cabbage Chop Pickled cucumbers Rinse the hall. water Cut off the stalk Use pillars or cut In large ones - peel the skin, cut lengthwise into 4 parts and cut out the seeds Cut - a slice, a diamond, a straw - pickle, salads Fresh frozen vegetables Zeel. mountains., beans pod. tomatoes, vegetable marrow, peppers Retain the natural properties of products: aroma, taste, color, in / look Store t-18 to -12 ° C Without defrosting, release from packaging Cooking, frying

Mechanical culinary processing of vegetables and mushrooms

The main objectives of the lesson:

1. To develop students' practical skills in organizing a workplace, processing vegetables and mushrooms, cutting, using tools, dishes, equipment.

2. Teach students to economically use raw materials, electricity, take care of equipment, observe safety rules.

Topic: 1.1 Culinary processing of tubers and root crops

Instruction card number 1

Material and technical equipment

Equipment: vibrating vegetable washing machine ММКВ-2000; potato-cleaning machine MOK-350; vegetable cutting machine MPO-50-200, production tables.

Inventory, tools, dishes: pots, drushlag, sieve; chef knives and cutting boards marked "OS" (raw vegetables); root, grooved knives, carbohydrate knife for curly cutting of vegetables.

Raw materials: tubers and root vegetables.

The sequence of technological operations

Operation No. 1. Organization of the workplace, sorting and washing vegetables. When organizing a workplace in a vegetable shop, the sequence of performing all operations of the technological process must be ensured: sorting, washing, cleaning, post-cleaning, cutting.

At enterprises Catering all equipment in the vegetable shop is installed in accordance with technological process, forming several production lines for processing vegetables. The line of cleaning and sulfitation (treatment of potatoes with sodium bisulfite solution to prevent peeled potatoes from browning in air) of potatoes is shown in Fig. 1.1. At the entrance to the room, a chest or bin for potatoes, root crops and vegetables, a sorting and grading machine, a potato peeler without a grating surface for washing potatoes and root crops, and a potato peeler for cleaning are placed next to it. Behind the potato peeler, tables are installed for cleaning tubers and root crops, and then a bath for storing peeled potatoes, production tables, and a universal drive. To clean the sink of other types of vegetables, a production table is installed, a bath with one compartment, a table for peeling onions, horseradish, there should be a sink at the front door, and a sand trap near the potato peeler. To obtain starch from the drainage water of a potato peeler, a starch settler is used. In order to achieve a minimum percentage of waste, the primary processing of vegetables is carried out in the vegetable shop, starting with sorting by size and quality, removing impurities, rotten and beaten specimens.

Washing of vegetables is carried out in vegetable washers or manually. The water temperature should be 10 ... 150C. This contributes to the normal sanitary condition of the machine, an increase in its service life.

The rational organization of workplaces that meets the requirements of the scientific organization of labor (STO) largely determines the productivity of the entire enterprise.

Operation No. 2. Cleaning vegetables. Vegetables are cleaned in MOK-350 potato cleaning machines (Fig. 1.2.) Or manually using knives marked "OS". A workplace is a part of a production workshop, adapted to perform certain production operations. It is equipped with the necessary equipment and supplies. Before starting work on the machine, check the presence of a loading funnel and close the door of the loading chamber. Turn on the machine, open the tap on the water line and supply water to the machine.

Potatoes or root vegetables are loaded into the chamber through a hopper in the amount for which the machine is designed, for example, in the MOK-350 - 20 ... 22 kg. At a higher load, the tubers are poorly processed and the electric motor is overloaded. During the operation of the machine, it is necessary to monitor the technological process. Turn off the machine if noise occurs and the rotating disc stops. After the end of the working cycle, a container is placed under the loading tray, the water supply is stopped and the door is opened.

After the end of the work, the machine is disconnected from the power supply and sanitized. The duration of the work is determined depending on the condition of the peel: young tubers are treated for 2 minutes, old, sluggish potatoes - 5 minutes. When the machine is running, it is strictly forbidden to remove the tubers to check the quality of their cleaning.

Useful Tips

Peeled vegetables will not darken if covered with a damp cloth.

Operation number 3. Cutting vegetables. Vegetables are cut mechanically using an MPO-350 vegetable cutting machine or manually with an OS knife. The tool, inventory is placed from the worker to the right, and the processed product is placed to the left. Vegetable cutter MPO-350 is designed for eight types of cutting vegetables. Before turning on the machine, replaceable working bodies and a manual device with a pusher are installed on it. The gap between the disc coulter and the hand tool is set with an adjusting nut through the outlet port. Products are loaded into one of the loading holes, the "Start" button is pressed and the loaded product is pushed by a pusher to the rotating working body. After processing the product, press the Stop button, remove the working chamber with replaceable knives and clean the machine.

Cutting vegetables is necessary for a more uniform heat treatment, which gives the dishes a beautiful appearance, improves taste.

For tubers and root crops, there are two forms of cutting: simple and complex. The simplest, most common forms of slicing are:

straws - length 4 ... 5 cm, cross-section 0.2 ... 0.2 cm. Use potato straws for deep-fried frying;

bars - length 4 ... 5 cm, thickness 0.7 ... 1 cm pasta;

cubes - large (rib length 2 ... 2.5 cm), medium (1 ... 1.5 cm) and small (0.3 ... 0.5 cm). Large cubes are used for stewing and making soups, medium ones - for cooking "Potatoes in milk" and for stewing. Boiled potatoes are cut into small cubes for garnish with cold dishes and for salads; circles - thickness 1.5 ... 2 mm. Use circles for roasting, and circles of boiled potatoes for baking fish or meat;

slices - 1 ... 2 mm thick. Large tubers are cut lengthwise into slices and chopped across into slices. Used for making salads and vinaigrettes;

slices - medium-sized raw potatoes are cut in half and cut into slices along the radius, which are used to make pickle, stew, brass beef, deep-fried frying.

Complex shapes are cut by hand, by turning.

To obtain complex shapes, you can use special tools

Complex (curly) cutting shapes are

kegs - used boiled for a side dish

garlic - used for soups

pears - used boiled for a side dish

spirals, shavings - used for deep-frying

balls - large ones are used for deep-fried frying and boiled as a side dish, small ones - in boiled form they are served with stars, scallops, gears - used to decorate cold dishes.

Quality requirements

Peeled vegetables and prepared semi-finished products must be immediately cooked, as their quality deteriorates during storage. Processed vegetables must meet specifications. Raw peeled potatoes should be firm, not darkened, without eyes, dark spots and skin debris. Smell - inherent fresh potatoes... Color - from white to cream. The surface of sulfite potatoes may be dry, but not windy.

Storage periods

To prevent the potatoes from darkening, they are placed in cold water and stored for no more than 3 hours. Peeled root crops are stored in baskets or boxes at a temperature of 0 ... 4 ° C for no more than 12 hours.

Use of food waste.

When processing vegetables, waste is obtained, the amount of which depends on the quality of the incoming vegetables, the processing method and the season. From peelings of potatoes, potato starch... Beet peelings are used to prepare beet infusion, which is used for coloring borscht. The rates of vegetable waste depending on the period of the year are given in table. 1.1.

Types of vegetables	Period (season)	Waste rate,%
Potatoes young
Potato
Potato
Onion
Green onion
Greenhouse onions
Zucchini without skin
Raw peeled eggplants
Pepper, prepared for stuffing
Fresh unpeeled cucumbers
Green beans, fresh
Sauerkraut
Pickled cucumbers

Production assignment

Process and cut the potatoes into cubes to prepare 10 servings of Ukrainian borscht. Calculate the waste of vegetables used to make borscht, taking into account the season.

Potato tubers are rich in starch, contain proteins, sugars, minerals, vitamins C and group B. Potatoes occupy an important place in the diet, therefore they are processed in large quantities at catering establishments. For cooking, it is better to use table potatoes with thin and dense skin, a small number of small eyes and good taste.

Mechanical culinary processing of potatoes can be done by mechanical, chemical and thermal methods. The most common of these is mechanical.

Mechanical method. With this method, the potato processing process consists of the following operations: sorting and grading, washing, cleaning and peeling.

Sort the potatoes in mechanical sorting machines or manually. When sorting, rotten, battered potatoes, impurities (stones, chips, lumps of earth) and sprouted tubers are removed, since the eyes of such potatoes contain a poisonous substance - solanine. Calibrate the potatoes in size in order to reduce waste during machine cleaning, since large tubers are peeled faster and by the end of peeling of all potatoes, a layer of pulp is cut off from them, which contains a large amount of nutrients.

The washing up potatoes promotes its quick cleaning, improves the sanitary conditions of further processing. At the same time, dirt is removed from the surface of the tubers, so that the sand does not fall on the moving parts of the potato peeler, maintaining the rough surface of the grating discs and increasing their service life. From peelings of washed potatoes, starch is obtained more High Quality... Potatoes are washed in washers, potato peelers with discs without abrasive lining, washer-cleaners or by hand in grated tubs.

Cleanse potatoes in batch or continuous potato peelers. When using a batch potato peeler, first open the water supply valve, turn on the machine and load potatoes through the hopper. The potatoes are cleaned by rubbing against the rough surface of the disc and the walls of the potato peeler. When peeling potatoes, the skin and part of the surface cells are peeled off. The duration of cleaning is 2–2.5 minutes; with a longer cleaning, a layer containing a large amount of starch is removed. Peeled potatoes are unloaded without turning off the electric motor. To do this, open the door of the machine, the potatoes enter the substituted container.

Cleaning potatoes are made by hand with a root or grooved knife. When cleaning peeled tubers, eyes, depressions, dark spots, and the remaining skin are removed. The processed potatoes are washed in cold water.

At the enterprises of the vegetable processing industry, large factories-procurement, thermal methods are used - steam and fire.

Steam method. The potatoes are treated with high pressure steam. In this case, a shallow cooking of the surface layer occurs. When unloading potatoes from the apparatus, the skins are peeled off due to the pressure difference, and during rinsing they are easily removed.

Fire method. Potatoes are fired in a cylindrical oven at a temperature of 1100–1200 ° C. The firing time is 6–12 seconds. After firing, the potatoes are fed into the washing machine, where the skins are peeled off and washed off with the help of brush rollers.

Slicing forms. Peeled potato tubers are used for heat treatment whole or pre-cut. Potatoes are cut into simple or complex shapes.

TO simple, the most common forms of cutting include: straws, sticks, circles, slices, wedges (Fig. 3). Slicing by hand is a laborious process, therefore special tools and vegetable cutting machines are widely used to facilitate it. When cutting straws and slices by hand, use the shredding technique.

Rice. 3 Forms of cutting potatoes and root vegetables

1 - slices; 2 - circles; 3 - straws; 4 - sticks; 5 – cubes; 6 - slices.

TO complicated(curly) cutting forms include: barrels, pears, garlic, balls, spirals, shavings (Figure 4). In this case, the potatoes are cut by hand, by grinding. To obtain complex shapes, you can use special tools (Figure 5).

Rice. 4 Figured forms of cutting vegetables:

1 - barrels; 2 - garlic; 3 - pears; 4 - spirals; 5 - balls.

Straw... Raw large potatoes are cut into thin slices, placed one on top of the other and chopped across on straws 4–5 cm long, with a section of 0.2X0.2 cm. They are used for deep-frying (in a large amount of fat).

Sticks... Raw potatoes are cut into slices 0.7-10 cm thick and cut into cubes 3-4 cm long. They are used for frying, cooking borscht (except for naval and Siberian borscht), pickle, soups with pasta and other dishes.

Rice. 5 Tools for curly cutting vegetables

Cubes... The potatoes are first cut into slices, cut into cubes, and then cut into cubes. Depending on the purpose, the cubes are cut into sections (in cm): large - 2–2.5, medium - 1 - 1.5, small - 0.3–0.5. Raw potatoes are cut into large cubes for stewing and making soups; medium - for cooking "potatoes in milk" and for stewing, small cubes cut boiled potatoes for a side dish for cold dishes and for salads.

Lobules... Raw potatoes (medium-sized) are cut in half and cut into slices along the radius, which are used to cook pickles, stews, brass beef, deep-fried.

Slices. Boiled potatoes small or medium-sized, cut in half lengthwise, then in half again and chop across into slices 1–2 mm thick. Large tubers are cut lengthwise into cubes and chopped across into slices. Use the slices to make salads and vinaigrette.

Circles. Boiled or raw potatoes are trimmed into a cylinder, then cut across into thin circles 1.5–2 mm thick. Circles raw potatoes used for frying, and boiled - for baking fish and meat.

Kegs. Medium-sized potatoes are cut from two opposite sides, then grinded, shaped into a barrel, used boiled for a side dish.

Garlic Raw potatoes are first grinded in barrels, then cut lengthwise into several pieces. A small notch is made along the edge of each part. Used for making soups.

Balloons. Balls of various sizes are cut out of raw potatoes with the help of special grooves or a grinding technique is used. Large balls are used for deep-frying, medium-sized ones for deep-fried and boiled as a side dish for cold dishes.

Shavings. For raw potatoes, cuts are made from two opposite sides so that a cylinder is obtained with a height of 2-3 cm, it is trimmed around the circumference, a tape 2-2.5 mm thick and 25-30 cm long is cut off. Then this tape is given the shape of a bow and tied with a thread ... Used for deep-fat frying.

Spiral. Using a special tool, cut the potatoes in a spiral. Used for deep-fat frying.

Jerusalem artichoke and sweet potato are processed and sliced ​​like potatoes.

Kegs. Medium-sized potatoes are cut from two opposite sides, then grinded, shaped into a barrel, used boiled for a side dish.

Garlic. Raw potatoes are first grinded in barrels, then cut lengthwise into several pieces. A small notch is made along the edge of each part. Used for making soups.

Balloons. Balls of various sizes are cut out of raw potatoes with the help of special grooves or a grinding technique is used. Large balls are used for deep-frying, medium-sized ones for deep-fried and boiled as a side dish for cold dishes.

Shavings. For raw potatoes, cuts are made from two opposite sides so that a cylinder is obtained with a height of 2-3 cm, it is trimmed around the circumference, a tape 2-2.5 mm thick and 25-30 cm long is cut off. Then this tape is given the shape of a bow and tied with a thread ... Used for deep-fat frying.

Spiral. Using a special tool, cut the potatoes in a spiral. Used for deep-fat frying.

Rice. 4 Figured forms of cutting vegetables:

1 - barrels; 2 - garlic; 3 - pears; 4 - spirals; 5 - balls.

Simple forms of cutting root vegetables

CARROT

Straw. When cutting by hand, carrots are cut into thin slices and chopped into strips. Used for making marinades, borscht (except for naval and Siberian), noodle soups, pickles, carrot cutlets.

Bricks. Raw carrots are first cut across into cylinders 3.5–4 cm long, cut into 0.5 cm thick plates and cut into sticks. They are used for making pasta soup, broth with vegetables and for simmering.

Cubes. The carrots are cut lengthwise into long sticks and cut across into cubes. By size, cubes are divided into medium, small and crumb. Cut raw carrots into medium cubes for simmering, stewing. Small cubes from raw carrots used for making soups, from boiled ones - for cold dishes, crumbs from raw carrots - for daily cabbage soup, rice soup.

Lobules. The carrots are cut across into cylinders 4 cm high, cut in half lengthwise and each half is cut into slices along the radius. Slices of carrots are used for simmering, cooking stews, cabbage cabbage soup, brass beef.

Circles. Carrots of the same diameter (up to 3 cm) are cut into circles 1 mm thick. They use raw circles for making peasant soup, boiled ones for cold dishes.

Slices. The carrots are cut lengthwise into two or four pieces and cut across into slices 1–2 mm thick. Raw slices are used to make naval and Siberian borsch, boiled carrot slices are used for salads and vinaigrette.

Carrots, turnips, beets, radishes, parsley and celery are sorted by size, removing decayed and damaged roots, washed by hand or in washing machines, peeled and washed again. Beets, turnips, radishes and short carrots are peeled in a potato peeler, while long carrots, parsley and celery are peeled by hand. If the root crops came with tops, then first of all, the tops are cut off from them. Root vegetables can be peeled chemically or by fire, just like potatoes. Greens and roots are cut off from red radish, then washed, from white radish the skin is peeled. Have horseradish peel and rinse. If horseradish roots are sluggish, then they are soaked in cold water before processing. For cooking, root vegetables are cut. The following are simple and complex shapes for slicing carrots.

Straw. Cut by hand or with a vegetable cutting machine. When cutting by hand, carrots are cut into thin slices and chopped into strips. It is used for making marinade, borscht, except for naval borscht, noodle soups, pickles, carrot cutlets.

Bricks. Raw carrots are first cut across into cylinders 3.5-4 cm long, cut into slices 0.5 cm thick and cut into cubes, which are used to make pasta soup, broth with vegetables and for simmering.

Cubes. The carrots are cut lengthwise into long sticks and cut across into cubes. According to their size, cubes are subdivided into medium, small and crumb. Cut raw carrots into medium cubes for simmering, stewing. Small cubes from raw carrots are used to make soups, from boiled ones - for cold dishes, crumbs - for daily cabbage soup, rice soup.

Lobules. The carrots are cut across into cylinders 4 cm high, then cut in half lengthwise and each half is cut into slices along the radius. Use carrot slices for simmering, cooking ragout and fresh cabbage cabbage soup.

Circles. Carrots of the same diameter up to 3 cm are cut into circles 1 mm thick. They use raw circles for making peasant soup, boiled ones for cold dishes.

Slices. The carrots are cut lengthwise into two or four pieces and cut across into slices 1 to 2 mm thick. Raw slices are used to make naval borscht, slices from boiled carrots are used for salads and vinaigrettes. To obtain complex shapes, the method of carbation is used. Carrots are taken of the same diameter, trimmed around the circumference, then carbide with a root or special knife.

Asterisks. Carbohydrate carrots are cut across 1 mm thick and used to decorate cold dishes.

Scallops. Carbohydrate carrots are cut in half lengthwise, then cut obliquely 1 mm thick and used to decorate cold dishes.

Balls and nuts are cut into various sizes using special grooves or by hand turning. They are used boiled as a side dish for cold dishes.

Forms of cutting beets. Beets are cut raw and boiled for making soups, second cold dishes.

Straw. Cut the beets in the same way as potatoes. Use straws for cooking borscht (except for naval), marinade, beetroot, beet cutlets.

Slices. Raw beets or boiled, cut into pieces, then cut across into slices 1-1.5 mm thick. Slices from raw beets are used to make naval borscht, from boiled ones - for vinaigrette.

Cubes. Cut into boiled beets medium to small cubes just like potatoes. Medium cubes are used for stewing, small cubes for cold dishes.

Beets can be cut into complex shapes; balls, stars, scallops - for decorating cold dishes.