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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 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, steamed, fried, stewed and baked dishes.

Indicated in formulations of sauces and side dishes, it is best tempered the taste with this dish. However, the use of sauces and garnishes not specified in the recipe, but included in the relevant sections of the Collection,

The normal garnish for most dishes— 150 G. However, the weight of the garnish can be reduced to 100 g or increased to 200 g. in addition, in excess of the main side dish, you can optionally serve fresh, salted or pickled cucumbers and tomatoes, and also pickled the kaput, pickled fruits and berries.

The temperature of the second meat dishes at the time of filing should be 60-65°C.

The rate of application of salt, spices, and greens on a dish in the recipes is not specified. Each dish should provide 4 grams of salt, herbs (onion, parsley, dill) 4 g net, and in addition, as required — pepper, and 0.05 g Bay leaf — 0.02 g.

In the column net some of the recipes in the numerator specify the net weight of crude product, in the denominator — weight of the finished product.

Stew meat, offal

Roast beef is prepared (upper, inner, side and outer pieces of the hip part, the pulp shoulder, Backstrap from carcasses category I, and Chuck), lamb, goat and pork (shoulder and grudniu each species), as well as the pulp of a neck part of pork and some offal. Meat stew large (weighing up to 2 kg) in portions and small pieces. Some of the dishes before roasting pieces of meat stuffed with vegetables, garlic and bacon. Prepared meat, sprinkle with salt, pepper and fry in the heel or in the oven until crust formation. The vegetables included in the sauce, fried alone or with meat, adding them after the meat is slightly browned.

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