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OGAPOU "Borisov agromechanical technical school" METHODS OF HEAT COOKING TREATMENT lesson on MDK 01.01 Technology of processing raw materials and cooking dishes from vegetables and mushrooms, 1st year

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Significance of cooking different ways heat treatment, which contributes to their softening and better assimilation by the human body. In addition, the products acquire a pleasant smell, taste, and aroma. Heat treatment contributes to the disinfection of food, since at high temperatures the contaminants are destroyed.

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Heat treatment Heat treatment of products is divided into main, combined and auxiliary. The main parameters of the processes of heat treatment of products are: the type of heat carrier, the ratio of the mass of the product and the heating medium, and the temperature regime.

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The main methods Cooking is the heat treatment of food in a boiling liquid (water, milk, syrup, broth, broth) or in an atmosphere of water vapor. The role of the coolant is played by water and steam. The cooking time depends on the temperature of the medium and the properties of the product. The higher the cooking temperature, the faster product reaches culinary readiness.

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Cooking Cooking in the main way. The product is completely immersed in the liquid. This method is used when cooking broths, soups, etc. Vigorous boiling during cooking is undesirable, as it leads to rapid boiling of liquid, stronger emulsification of fat (deteriorating the quality of the broth), destruction of the product shape.

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Boiling in a water bath Technological process some dishes should be cooked at a temperature no higher than 90 ° С, keeping it throughout the entire period culinary processing... For this purpose, apply water bath... Water is poured into one pan, heated to the required temperature and another one with the product is placed in it.

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Cooking at overpressure (in autoclaves) or reduced pressure (in vacuum apparatus). With excessive pressure, the temperature of the heated medium rises, which accelerates the cooking of difficult-to-digest foods (for example, cooking bones). The use of vacuum apparatus allows cooking products at temperatures below 100 ° C and keeping high quality and the nutritional value of the finished product.

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Steam cooking The product is placed in a special steamer or on a grid (insert), which is placed in a bowl of water so that water does not reach the insert. The steam generated by the boiling of water, in contact with the product, heats it, at the same time turning into water. When steamed, the shape of the product is better preserved, and the loss of nutrients is less. Most often, this method of cooking is used in medical nutrition.

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Adding Adding is the cooking of food in a non a large number liquid (water, milk, broth, broth) or in own juice... This method is mainly used in the heat treatment of foods with a high moisture content. The product is poured with liquid to 1/3 of its volume and heated with the lid closed. In this case, the lower part of the product is cooked in water, and the upper part - in a steam atmosphere.

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Frying This is the heat treatment of products with direct contact with fat or without fat at a temperature that ensures the formation of a specific crust on their surface, which is the result of the decomposition of organic substances contained in the product under the influence of high temperature and the formation of new ones.

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Frying by the main method This is heat treatment of products with a small amount of fat (5–10% by weight of the product) at a temperature of 140–150 ° C until a crispy crust forms on the surface of the product.

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Frying in an oven A shallow dish (baking sheet, frying pan, pastry sheet) is greased and food is placed on it. Then the dishes are placed in an oven with a temperature of 150–270 ° С.

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Frying in a large amount of fat (deep fat) The product is completely immersed in fat, preheated to a temperature of 160–180 ° C. In this case, a crispy crust forms simultaneously over the entire surface of the product. Deep-fried frying is carried out by floating and submerged methods, and the productivity of the second method is much higher. Fat is taken 4-6 times more than the simultaneously loaded product. Fry the product in a deep dish (deep fryer, electric pan) for 1–5 minutes.

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Frying over an open fire The product is put on a metal rod (skewer) or placed on a metal grid previously greased. A rod or grate is placed over hot coals or electric spirals in special devices - electric grills and fried.

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Frying in the field of infrared rays (IR heating) Frying the product in electric grills without generating smoke due to the exposure of the product to infrared radiation of electric heating elements (IR heating). The infrared field penetrates the product to a relatively greater depth, the frying time is shortened, a crispy crust forms faster, the juiciness of the product is better preserved, which allows you to obtain a finished product of a higher quality.

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Combined methods of heat treatment Stewing - stewing of products, in most cases pre-fried, with the addition of spices and seasonings. Broth or sauce is used as liquid. Stew food in a sealed container. Baking is the heat treatment of food in an oven in order to bring it to a culinary readiness and to form a crispy crust. Both raw foods (cottage cheese, eggs, fish, meat) and pre-cooked foods (cereals, pasta, meat, etc.) are baked.

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Auxiliary methods of heat treatment - Singeing - Blanching (scalding) - Sauteing - Thermostating Receptions
thermal
processing
products

Blanching

The processing of products with boiling water is called
or steam other than cooking
short duration and the fact that from
external sources during processing
no heat is supplied.
Blanching on
surface of animal products
that invisible protective
a film of coagulated proteins that
allows to reduce washout
nutrients during cooking and
letting go, as well as loss of moisture
when frying.

In vegetable
products through
blanching
some
alkaloids and others
substances causing
bitterness.
For this purpose, before
bookmark in the dish
blanch the zest or
citrus peels, onions,
radish.
For blanching
boiling water
immersed in a cool
boiling water for
steam blanching - in
tightly sealed dishes with
small volume
boiling water.
Vegetables and zest can be
blanch in
colander watering them
boiling water.

Animal products are blanched in
boiling water from 1 to 5 minutes, vegetables - 20-30
sec. Steam blanching time
should be increased slightly.

Cooking

Cooking - that's what any cooking is called
raw foods as simple (fruits,
berries, vegetables, herbs, mushrooms, crustaceans,
shellfish, fish, eggs, poultry, game, meat),
and complex (dough, pickles and
fermented, smoked, dried and
dried products, fermented milk
products), in any boiling liquid,
except for oils and sugars, as well as in vapors
or through the vapors of these
liquids.

Delicate vegetables such as cauliflower
peppers, tomatoes, zucchini, can't stand
boiling, and "accustomed" to
weak, quiet, barely noticeable, but all
the same boil.
Only meat, fish, mushrooms and
root vegetables can be cooked at the beginning
with intense boiling.

There are the following types of COOKING:

Cooking with full immersion of the product in
liquid (more commonly referred to simply as "cooking")
- heat treatment of products, completely
immersed in boiling water, broth, juice,
broth or milk:
at
temperature
100 * C in
the usual
dishes,
in closed
pressure cookers -
above 100 * C
(up to 115-120 * C).

The meat is boiled down by 35% (remains 65%
initial weight), with the main
part of the liquid is released from the meat in
broth for the first 15 minutes
cooking.

Lowering

To reduce the loss of nutrients
substances are used for cooking in small
the amount of liquid or in its own
juice, usually covered. Admit
food in a sealed container, pouring over them
liquid by 1/3 of their height or even
less, and vegetables rich in moisture, after
grinding can be started without
liquids in their own juice (pumpkin,
zucchini, tomatoes, etc.).

Cutting is a kind of letting go, letting go with briar, and then frying meat, poultry, vegetables.

Breuse is the fat removed from the broth
together with foam and containing a lot
squirrel (sometimes the wrong cut
called sautéed tomato and onion
for hodgepodge).

An example of using sculpting.

Boeuf - brese - a complex boiling process
meat and the resulting
dish.

Extinguishing

cooking the product with a small amount
water or broth with the addition of oil,
spices or in sauce under the lid.
Before stewing, the product is often
fried.

Slowing is a kind of extinguishing.

Cooking meat, fish or
vegetables using slow,
long extinguishing, but not on the stove or
in the oven, with increasing temperature,
and in a Russian oven - when slowly
falling temperature or at
long-term preservation of the same
temperature.
Stewed milk with special taste and
reddish tint was obtained only in
Russian stove. All stewed dishes
had excellent taste, tender
consistency.

Steaming

THERMAL PROCESSING OF THE PRODUCT IN
CLOSED DISHES USING STEAM.
In this case, into a large saucepan
pour up to half or two thirds
boiling water, tie the pan
on top with a linen napkin so that it
sagged slightly in the middle, into a napkin,
like putting food in a hammock
(usually cereals, most often boiled like this
rice)

and put the pan on the fire, and
food in a napkin close up
overturned plate. Such cooking on
steam goes very quickly, and rice or
other cereals are crumbly,
not saturated with excess water.

Frying

Heat treatment of the product with preheated
fat, but no added water or other
liquid containing water. Frying
usually carried out at a temperature of about
180 * C, in such a way that on
the surface of the product is tasty
crackling.

OIL TRANSFERRING

For overheating, you need to pour oil (fat)
in a frying pan with a layer of half a centimeter
thick and make a medium heat to
the oil was heated, glowing, but not
boiled. Outwardly, it will remain motionless,
but after two or three minutes it will brighten, and also
in a couple of minutes white will appear above him,
subtle, but acrid smoke.

Frying is divided into six categories:

Roasting
Toasting
Passing
Yarn
Frying in
deep fried
Baking

ROASTING
Conducted in a pan, on high fire with
a little oil for the purpose
create
crispy
crust on
surface
product,
but do not allow
roasting
inside and
frying
(juice outflow from
meat, vegetables, fish).

.
Roasting
commit for
subsequent
extinguishing, and sometimes
before cooking.
Frying usually
continues not
more than 2-3 minutes.
With more
time frying
is already moving to
toasting.

TOASTING.
The main method of roasting.
The product fits
into an open vessel
(frying pan,
baking sheet, stewpan
etc.) with a little
the amount of oil
while the product
comes in contact with
hot
surface
only one
side.
Toasting
does not always take
more than 7 - 10 minutes,
maximum 12 - 15.
For browning
from all sides
product
turn over.

Sauteing (gentle "boiling" in oil).

Frying in fat over low heat
raw vegetables in order to soften them,
retention of fragrances or
transferring colorants to fat
(for example, from carrots).

You can sauté flour without fat - the so-called dry sautéing

For dry sautéing sifted wheat
flour (not lower than the first grade) is fried on
frying pan, stirring it thoroughly and
breaking all the lumps, until a uniform light yellow color. Then let the flour cool and
combine with chilled broth, broth
or milk, stir until
homogeneous mixture and pour this mass into
boiling soup or sauce while stirring for
10-15 minutes before the end of cooking; together
boil for another 10-15 minutes.

Yarn

Frying with a thick layer of oil
(necessarily overheated) from one
up to two centimeters.
The decisive condition for tension is that
the food product rests on the bottom
dishes (does not float), lies on it, although
surrounded on all sides by oil. At
this frying and frying is not
are separated, but constitute one process
at the same temperature.
Burning practically
excluded.

Deep frying

The meaning is the same tension, but only for
complete predominance of oil (medium)
over the product (not less than 3 times).
Deep-fried food or product
must swim, must be completely submerged
into the oil, but do not reach the bottom of the pan, do not
lean on the bottom.
Deep-frying goes over
fast: from a few seconds to
minutes, maximum two.

Baking

Baking is divided into three types:
Open
baking
or
scalding
(grilled
ue)
Closed
baking
A short
baking
(gratinirova
nie)

Oven baked or
roasting (grilling)
- fire (coals)
located below,
baked item
on top of the skewer,
spit or wire rack;
if the baked item
is in a bowl, then
baking is carried out
only in the oven, and then
fire does not work
directly, and through
heat radiated from the walls
and the warmth of the environment
air.
Closed bake - in
oven (for
dough products or
smeared with dough
also called
baking);
closed bake
maybe under the lid,
hermetic, in foil
and closed in
natural shell
(whole fish, in scales,
not unstuck).

.
Brief baking
(grating) -
practically
finished product
fits in
oven up
getting from above
beautiful
crispy
crust, i.e. for
tinting.

CONCERNING.
A chef's term meaning "to give
food product beautiful appearance
view".
Applies to
flour, meat
products or dishes
from home
birds,
having a faded appearance and
needing not
baking, and in the acquisition
external shiny
golden brown
"Appetizing" crust,
that is, beautiful
colors, color scheme.

Meat dishes from
veal, min:
Fried veal
30 - 40;
Veal goulash 30;
Meatballs from
veal 10 - 15;
Fried veal
brisket or loin
40-60;
Veal roll
30 - 50;
Veal schnitzel 7
Veal schnitzel
natural 5-7.
Beef, min:
Fillet goulash 3 - 4;
Sirloin
5 - 7;
Boiled beef
60-80;
Goulash 70 - 90;
Beef roll
50 - 75;
Beef stew
60 - 90;
Beef stew with
vinegar 50 - 80;
Fried rump steak
5 - 7.

Pork, min:
Back leg 50 - 75;
Pork sausage,
breaded and
fried 4 - 5;
Smoked pork
boiled brisket
50
- 60;
Smoked loin 7;
Smoked ribs
stewed 40 - 50;
Smoked neck
(boneless) fried
30-40;
Corned beef stew 60 -
Roast pork 40
- 60;
Pork tenderloin
fried 15 - 20;
Pork brisket
boiled 40 - 60;
Pork cutlet
chop 8-10;
Pork entrecote
7.

Lamb, min:
Roast lamb 60 -
80;
Boiled lamb 50 -
70;
Mutton chop
cutlet 8 - 10.
Minced meat
(minced meat), min:
Fried chops 7;
Fried minced meat
50 - 60;
Cooked chops
for a couple 12 - 15;
Stuffed cabbage 40.
From poultry
min:
Broiler (chicken)
40 - 50;
Roast duck 30 - 45;
Roasted goose 60 - 90;
Fried chicken 20
- 25;
Boiled chicken 60 -

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Presentation slides text content: Thermal culinary processing of vegetables The purpose of the lesson: to organize the activities of students in the heat treatment of vegetables. Learning objectives: To form knowledge about the methods of heat treatment of vegetables. Present recipes for cooked vegetables. In practice, teach how to cook dishes from cooked vegetables and serve them on the table. Types of cooking vegetables Cooking is the heating of food in liquid (water, broth or milk) or an atmosphere of saturated water vapor. Types of cooking vegetables Types of heat treatment of vegetables Blanching is a short-term (1-5 minutes) cooking or scalding with steam / boiling water, followed by rinsing the food with cold water. Types of cooking vegetables Frying is heating food without liquid, in fat or heated air in a frying pan or roasting pan until it forms golden brown... Types of heat treatment of vegetables Sauteing is a short-term frying of a product until half cooked in a small amount of fat. Combined types of heat treatment of vegetables Stewing is a simmering of a pre-fried or semi-cooked product with the addition of spices. Combined types of heat treatment of vegetables Baking is roasting a pre-boiled (sometimes raw) product in an oven to form a golden brown crust. The technology of making salad from boiled vegetables Vegetables Rinse Boil Chill Slice Peel Refill Stir Decorate Requirements for the quality and design of ready meals Cooked foods that are part of the dishes should be soft, but not boiled, and keep the shape of the cut. Dishes should have a taste, color and odor characteristic of the products from which they are prepared. You need to decorate dishes before serving. Rules for safe work with sharp tools and devices, with hot liquid Practical work "Cooking a dish from vegetables" Consult with the team members what kind of vegetable dish you will cook. Distribute responsibilities (roles). Study the technological sequence of preparation of the selected dish. Complete assignments appropriate to your role in the team. Taste the dish. Rate taste qualities prepared meals as required.

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Slide captions:

Heat treatment of food. Cooking.

For thermal processing of food, you must have: - several pots of different capacities (capacities) - from 1 to 5 liters - pans of various sizes - dishes with a thick bottom and walls (roaster) - several baking sheets and forms

1. The main method of cooking. The product is boiled in a large amount of liquid at a temperature of 100 degrees. If you close the pot with a lid, the temperature rises to 101 - 102 degrees. With a hermetically closed lid, the temperature is 108 -110 degrees

With the main method of cooking, the maximum amount of nutrients passes into the liquid.Used for making broths and soups

2. Steam boiling The maximum amount of nutrients is preserved. It is widely used in medical nutrition.

3. Adding The product is boiled in a small amount of liquid (the product is covered with liquid by 1/3 of its height) Adding the food and in its own juice Admitting it in saucepans under a closed lid

4. Boiling in a water bath The product is placed in a bowl, which is placed in a container with boiling water. The temperature of the product is 40 - 70 degrees. It is used for making puddings, omelets, sauces.

You need to know this In the first 15 minutes of cooking, 30% of vitamin C is consumed. At a boiling point of 100 degrees, vitamins of group B are destroyed. Vitamins are destroyed not due to high temperature, but due to oxygen, which is dissolved in water. Boiled water does not contain oxygen.

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Lesson: "Methods of thermal cooking"

The main methods of Cooking Cooking is called heating food products in a liquid up to a temperature of 100 C or in an environment of saturated water vapor. Types of cooking: 1. Basic cooking. Produced when the product is completely immersed in a liquid. 2. Cooking at a reduced temperature. Boil on a bain-marie or a water bath (temperature 90), i.e. cooking without boiling. 3. Cooking at low (in vacuum apparatus) or high pressure (in autoclaves). Workshop of the teacher Nizamova E.G.

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Cooking time decreases at a temperature of 110 - 130 С, but decreases the nutritional value; at a temperature of 100 C, the nutritional value of the products is preserved. Steam cooking. In a steam oven, the product is cooked with the steam generated by boiling water. Lowering. This is cooking in a small amount of liquid (300-500 g per 1 kg of product) or in its own juice in a sealed container. You can also add food in fat at a temperature of 90-95C. Cooking in microwave devices ( microwave ovens) by means of thermal energy arising inside the product. The cooking time is reduced by 4-10 times, since the high temperature is created throughout the entire mass of the product. Used for cooking second courses, defrosting, softening, proving, drying.

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Frying. Frying is the heating of a product with (or without) fat until a crispy crust forms on the surface, in which flavors are concentrated. As a result, the taste is improved and the nutritional value of the product is increased. 1. Frying in the main way. This is frying a product with a small amount of fat (5-10%) in a pan until a crispy crust forms on all sides. 2. Frying in an oven. The product is heated evenly at a temperature of 160-270C with the help of heat carriers. 3. Frying with a lot of fat (deep fat). The product is immersed in preheated fat (160-180) and fried until golden brown. Fat is taken 5-6 times more than the product.

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Frying without fat. It is used in the manufacture of products from batter(the fat is pressed out of the dough) or when using dishes made of special alloys and with a non-stick coating. Frying over an open fire. Fried on an electric grill or over hot coals on a greased wire rack or on skewers. Frying with infrared rays (IR heating). In an electric grill using infrared radiation. At the same time, heat penetrates deeply into the product, the frying time is shortened, the juiciness of the product increases, and a crispy crust forms on the surface.

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2. Auxiliary methods

Passing. Frying products at a low temperature (110-120C) without the formation of a crispy crust. saute vegetables for preliminary softening, preservation of dyes and essential oils, and flour - to reduce the viscosity. Scalding. Used to relieve mechanical processing food or to prevent browning, or to remove a bitter taste. Products are scalded with boiling water for 2-5 minutes. Singeing. Used to remove wool and hairs from the surface of poultry offal and carcasses during processing.

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3. Combined methods

Quenching. This is a simmering of pre-fried foods in broth or sauce with the addition of spices and seasonings. The food is stewed with the lid closed for better softening and better taste. Baking. This is the heating of pre-cooked or fried food in an oven to bring it to readiness, forming a crispy crust. Cooking followed by frying. They are used in the preparation of a very delicate product or, conversely, a very coarse product. Breaking. Adding pre-fried food with broth or sauce in the oven.

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