Meat
Second courses of meat Despite continuing disputes about the benefits and dangers of meat, meat dishes continue to be the main on the table of most families. Vegetarians claim that…

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Cooking meats
  1. General characteristics and classification of the group of dishes, the range 2. The value in the food group of the food specified in the embodiment 3. Characterization of…

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Snacks on the holiday table

Snacks on the holiday table

Snacks on the holiday table compare favorably with other dishes that can be prepared well in advance before the celebration. This will help you not only advance to remove the sample, but also to correct these nuances, because of the festive meals – a very diverse and multi-component meals.

Cold festive refreshments require a careful selection of ingredients that will meet the discerning tastes of your guests. But if such tricks are too difficult for you, you can always prepare light and quick snacks on the holiday table, and believe me, compositionally simple meals can also be appetizing flavor to your menu.

But if time before the Grand feast, there is very little, festive snacks can be prepared quickly enough, and only one of those products that are in the fridge every housewife. In any case, the recipes of snacks on the holiday table are shown on our weband will help you not only to impress guests but also to please their loved ones delicious and original snack.

We offer snacks on the festive table, with the Aryans and full explanations of the process of cooking for each individual dish. And besides the recipes, our readers to share with you the secrets of beautiful and unusual serving.

Great idea — snacks on the festive table in the form of a variety of mini-rolls. They are very easy to cook, Continue reading

Cooking meats

 

1. General characteristics and classification of the group of dishes, the range

2. The value in the food group of the food specified in the embodiment

3. Characterization of the mechanical culinary processing of the primary raw material used in the preparation of group meals ( folded flowsheet mechanical culinary processing of raw materials). To specify the range of p/f in accordance with option C, the main raw material.

To determine the percent of waste output and p/f

4. The characteristic scheme of the technological process of production of meals specified group

5. To justify the selection of side dishes and sauces to the specified dish

6. Conditions, period of storage and realization of food

7. To describe the possible design options for meals according to specified options

8. To find the recipe and technology 2-3 dishes of this group with national cuisines. Specify the characteristics of the prescription and technology of these dishes

References

1. General characteristics and classification of the group of dishes, the range

Meat and meat products

Meat and meat products prepared varied assortment of boiled, Continue reading

Salad recipes for every day

 

Clearly, our appetite is very much dependent on the appearance of the dish, so it is important to care not only about taste but also about pleasing the form of salads.

Usually, salads adorn the products are of good taste, or the beautiful bright color and shape, and are also part of products, of which cooked salad, or approach them close in taste.

Decorating a salad, it is important not to “overdo it” — decorating should be moderate, so that could be seen from its main structure, since a thick layer of decor spoils the appearance of the salad. The edge of the bowl must be free to raise and transfer. This rule also applies to salads, which are decorated with large slices of vegetables or eggs.

In that case, if the table is served a few salads, each of them must be decorated with different products that are put directly before serving, because otherwise they quickly wither and instead of ornaments spoil the appearance of the salad.

If the salad is decorated with greens, the young leaves can be cut and put on top or on the side as a whole. Usually when decorating dishes leaf salad take a small cut sheets or slightly curved edges of the leaves.

If for decoration of salads using tomatoes, they should be cut into thin slices, slices or wedges. And cucumbers cut into Continue reading

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