Technological map of potato soup with vermicelli. Technological cards (Topic: Soups)

Topic No. 6

Preparation of Soups and Broths

42 years old.

1. Prepare chicken broth. Milk soup with rice.

Vivchennya methods of pastering beetroot, vegetables.

2. Preparation of kharcho soup, sweet soups. Folding

technological cards yielding one portion.

3. Preparation of pureed soups (from vegetables and chicken).

4. Making potato soup with rice and soup

potato with peas.

5. Preparing borscht.

6. Cooking cabbage with fresh cabbage. Okroshka.

Preparation of hodgepodges.

Main goals to occupy:

Learn the terms used in preparing soups and their classification.

Develop practical skills for organizing work places in the soup department of the hot shop.

Check the sequence of technological operations during the preparation of soups.

Learn to work with regulatory and technological documentation, the selection of savory fruits, the design of herbs, the development of serving rules, the conservation of knowledge and the terms of implementation.

Incorporate table behavior into the student culture.

Characteristics of soups and their classification.

Soup is a rare herb, made with meat, fish, mushrooms, etc. with seasoning of vegetables, cereals, etc. Before soups, add borscht and borscht

Soup andє respectful warehouse lunch. Stench consists of two parts: rare- the foundations are thick- side dish As a rare basis, broths, milk and milk drinks (kefir, sour milk), infusions of cereals, vegetables, fruits, and kvass are used. For garnish, add vegetables, mushrooms, cereals, legumes and pasta, fish, poultry, meat, etc.

Broth - boil, remove meat, brushes, poultry, fish, mushrooms, vegetables, fruit, etc. while boiling in water.
In the community food industry, the preparation of first herbs is used as a soup section.
The technological process of preparing first herbs is divided into two stages: preparing broths and preparing soups.

According to the method of preparation : refueling; prozori; puree-like (puree soup); licorice; cold and in.
In addition, the base of the soup can be made from broth (broth) or milk (milk).

Let's refuel soups Called soups, when prepared in broth, mushroom broth, vegetables, potatoes, cereals, legumes, pasta are boiled until tender. Season this soup with sautéed vegetables.

Prozori soup and It is indicated for destroying appetite, as the stench can take away from a large number of extractive substances. The calorie content of clear soups is low.
The soups are made from rich broths and side dishes that are cooked in a sauce.

Puree-like soup (soup-puree) have a high food value, the stench is easily absorbed by the body, which is widely used in children's and savory food. These soups are prepared from vegetables, cereals, legumes, poultry and game, liver, fish. Vіdmіnnaya
The special feature of pureed soups is that the products are wiped for their preparation, so the soups have a uniform and delicate consistency. The basis for puree soups is puree of products and white sauce.
Puree soup, as it goes by its name, has a puree-like consistency. Cook them from vegetables (potatoes, carrots, turnips, white and cauliflower cabbage, zucchini, tomatoes, etc.), mushrooms (white mushrooms, morels, liver), legumes (rice, oatmeal, green peas and in.), m 'clear products and poultry (liver, chicken, game), crayfish and more- from fish products in meat, mushroom, fish broths and vegetable broths.
Licorice soups back in Russia from a long time ago. Prepare them on the basis of compotes from fresh, dried, frozen fruits and berries. You can also use pureed fruits and canned fruit and berry purees. Serve not only cold, but also hot with sour cream and tops.
Extremely original and unique Russianscold soups, prepared with kvass, beetroot and fruit broths, and melting cold borscht. Prepare soups in a cold shop, vikorista for special use of dishes, utensils and boards with similar markings. Prepared soups are stored in the refrigerator.
Milk soups cook with whole milk, with a mixture of milk and water, and melt with dry milk and condensed milk without turmeric. This soup is prepared with cereals, pasta and vegetables.

Soups are classified as follows: according to serving temperature: cold (10-14 degrees), hot (75-80 degrees).

Preparation of broths.

The savory yak broth is left to sit in new waterі product, stage of its detailing, trivalosti varіnnya.
for preparing a normal broth for1 take kg of product4...5 l water, and for concentrated1,25 l. Z 1 kg product is to blame1 l concentrated broth.
for serving normal broth1 l dilute concentrated brothZ. 4l hot water and bring to a boil.

For cooking Kistkovogo broth:

Place the prepared brushes near the boiler,
the same water for a newlywed4,5 ... 5 l on 1 kg brushes;

bring to a boil, remove the froth. Cook at low boil with the lid closed, skimming the foam and fat from the surface;

Boil broth from cowhide brushes4 year, pork and veal – 2-3 years

behind 40... 60 xv until the end of the cooking add baked aromatic roots, carrotsі cibula;

Strain the prepared broth through a sieve.

For cooking meat and bone broth:

vicorista: from yalovichi carcasses- shoulder and sub-scapular parts, brisket and edge, for thin carcasses, shoulder and brisket;

cook kistkovy broth;

behind 2... 2,5 a year before the end of the cooking, put the shoulder and sub-shoulder parts of the yowl with butter1,5...2 kg, brisket - before Z kg

behind 40... 60 xv until the end of the boiling, add baked aromatic roots, carrots and cibul;

Strain the prepared broth through a fine sieve.

For cooking fish broth:

1) vikorist grub, sturgeon fish, brushes, swimmers, skin and cartilage;

2) preparing grub with masa
cold water

H)bring to a boil, remove the froth;

4) cook at low boiling point with lid closed
min, knowing the foam and fat from the surface;

5) lay down the aromatic roots and tsybula,boil
60 xv;

6) strain the prepared broth through a fine sieve

preparation poultry broth:

Pour the prepared products with cold water and bring to a boil;

cook at low boil, skimming off the foam and fat;

through 20... 30 I put in baked aromatic roots and tsibul;

Boil the broth for 1-2 years

Strain the finished broth through a fine sieve.

Technology for preparing milk soup

Sketch

Vikonanny technology

1. Preparation of cereals

Rice pearl barley or wheat groats, sort, rinse several times, add salted water to boiling water and cook until tender for 5-7 minutes, place on a sieve and let the water drain.

2. Preparation of milk

Strain the whole milk, pour it into the dishes, and bring to a boil.

3 Making soup

First method

Add boiling milk to the prepared cereal, add salt, zuccor and cook until tender

4. Making soup

Another way

Place the prepared cereal in boiling salted water, cook until softened, add|add| hot milk, zukor and cook until done

Technology for preparing puree soup from various vegetables

Vikonanny technology

1.Preparing the broth

Preparation of kistkovy (meat-kistkovy),
chicken brothі vegetable soup.

2. Preparation of products

Thermal processing
products- boiling (chicken, potatoes, cauliflower, cereals, legumes) or poaching (root vegetables, liver, fish).
Details of the boiled product using the method of pureeing it
Vikorist metal sieve.
Cut the cibul into strips and lightly sauté in a liter of oil. Carrots, turnips are cut, the turnips are scalded to remove the hickory, flatten. Shred the white cabbage, scald it, and flatten it. Cut the potatoes into pieces and boil them. Poach green peas

3.Preparing a rare soup base.

Prepare the Boroshnyane fat and sauté it, dilute it with hot low-fat broth, and boil it. The wheat starch paste, which hardens during this process, prevents particles of the product from settling to the bottom of the dish. In cereal purees that contain a lot of starch, there is no need to add boroshnya.

4. Prepare white sauce.

It is good to brown wheat with fat or without fat. Combine the rich wheat paste with the prepared brush or chicken broth, season with top butter.

5.Preparing the ice cream.

Place the mixture in a bowl with a thick bottom, stir thoroughly, gradually pour in warm boiled milk or tops, and boil at temperature.70... 75 °C until thickened, then process.

Season the puree soup with boiled milk and egg mixture, topped butter or tops.
After filling the puree soup, you cannot heat it above 70

Technological map Preparation of Soup “Kharcho”.

Preparation technology

Cut the meat into pieces with a mass of 25-30 g, cook for 2 years. Dribble the cibul and pass the tomato paste. Soak the rice grains for 1 year. Strain the prepared broth. Add pieces of meat, rice, and sautéed cibul to the broth. Cook until done. Finally, add tomato paste, spices, and bring the pot to a boil. When leaving, sip on parsley.

Technology for preparing “Sweet soup from dried fruits”

Vikonanny technology

1. Preparation of products

Preparation of products. Dried fruits are sorted, sorted by type, washed, large apples and pears are cut into pieces.

2.Preparing fruit soup.

Pour the prepared apples and pears with water and cook for 15...20 minutes. Then add the fruit mixture, zukor, and cook until softened.

3.Preparing potato starch.

Dilute starch with cold water to the consistency of thin sour cream.

4.Preparing the side dish.

They cook rice, sago, dumplings, dumplings with berries, and pasta. Prepare puddings and casseroles

5.Preparing licorice soup

In a boiling fruit broth, add diluted potato starch while stirring continuously, bring to a boil, add citric acid and zukor. Do not boil to reduce the liquid.

6 Podannya

Place the side dish on the far plate, pour in the sous, add sour cream and tops.

Technology for preparing “potato soup”

Preparation of bone broth, meat-bone broth and mushroom broth. 2. Peel the potatoes, cut them into cubes, slices or cubes. Carrots are strippedі parsley (root) choppedchi cubes bars and pass. The robin is cut into pieces and sautéed. Sauté the tomato puree, cut and sauté the fresh tomatoes.

Have broth and water; add potatoes, cook for 5...10 minutes;
add parsley, carrots and cibula; cook until done; bring to taste, add spices.
When boiling, you can add sauteed tomato sauce or fresh tomatoes after adding the vegetables to sauté.

Scheme for preparing "Collected meat solyanka".

Scheme for preparing borscht

Technology preparation bread kvass

The bread is cut into small pieces and dried in the oven until the crust has been greased;
Boil the water, cool it to 80°C, let the prepared rusks dry and add 1.5... Allow 2 years to steep, stirring the water periodically. As a result of the infusion, remove the wort, drain and strain; in bread wort, which has a temperature of 23 ... 25 ° C, put zukor, yeast, diluted with wort, and place in a warm place for fermentation for 8 ... 12 years. During the fermentation process, you can add raisins, kmin, mint to kvass. Cool and store in the refrigerator or on ice.

Technology preparing meat okroshka

Preparation of products. Z Shake the tsibula, rub part of the tsibula with sill until juice appears, peel fresh cucumbers with coarse and soft skins, you will see a lot of lint, do not peel cucumbers with thin skins. Cut the peeled cucumbers into small cubes or strips; Boil eggs, peel, add whites and cook. Rub the beans through a sieve, and cut the whites into small cubes.Boil the meat, cool and cut into small cubes or strips;
strain the bread kvass; It's hard to cut. Grind the boiled eggs from the prepared mustard, sill, zur and part of the sour cream, combine with the green zibula, pounded from the sill, gradually dilute with bread kvass while stirring and place in the refrigerator.

Introduce sautéed root, cibul

Boil for 10-20 minutes

5-10 minutes before adding tomatoes or sautéed tomato puree.

Introduce the broth, the broth, the diluted broth, and spices.

Serve with sour cream, herbs, pieces of meat

TECHNICAL AND TECHNOLOGICAL MAP No. Chicken broth with a loin, portion

1. GALUZ ZASTOSUVANNYA

The reference technical and technological map is divided according to GOST 31987-2012 and is being expanded to the world Chicken broth with loxin, portion What is vibrating with the object of a huge food service.

1. VIMOGI TO SIROVINI

Food products, grub products and prepared drinks that are cured for the preparation of herbs must comply with the requirements of official regulatory documents, and other supporting documents that confirm their safety and viability (certificate of data, sanitary and epidemiological regulations, safety and health information, etc.).

1. RECIPE

1. TECHNOLOGICAL PROCESS

The broth and spaghetti are prepared well with the layouts. Carrots 3-4mm thick and chicken cut into slices 6-7mm thick.

Add carrots to the boiling broth (cook the vegetables until tender, so that the carrots are soft), bring to a boil.

Add chicken (plus 25 g chicken and broth) and warm up. Add spices to taste. Place boiled spaghetti on the plate

(cut into 5 cm pieces), fill with vegetable broth.

Decorate the greenery with a quarter of an egg.

1. VIMOG BEFORE FORMULATION, IMPLEMENTATION AND SAVING

Serve: Strava is prepared for the preparation of a friend, vikorist according to the recipe of the main herb. The term is saved and implemented according to SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01 Note: the technological map is stored on the stand of the transaction certificate.

1. INDICATORS OF COMPREHENSION AND SAFETY

6.1 Organoleptic characteristics of yummy:

The external appearance is characteristic of this herb.

Color - Characteristic for products that enter the warehouse.

Taste and smell – characteristic of products that enter the warehouse without any extraneous flavors or odors.

6.2 Microbiological and physical-chemical indicators:

For microbiological and physical-chemical characteristics, this herb complies with the technical regulations of the Mitny Union “On the safety of grub products” (TR CU 021/2011)

1. KHARCHOVA AND ENERGY VALUE

Technological engineer.

Potato soup with pasta virobes No. 18/2

Name of the product: Potato soup with pasta virobes

№18/2

Type of cutting: Varinnya

Potato soup with grains No. 16/2

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Name of the product: Potato soup with grains

Technological map (cooking recipe) №16/2

Type of cutting: Varinnya

Recipe (product layout) for 1 gram net serving:

Food value, calorie content and chemical content of herbs (vitamins, microelements):

Lokshina soup with chicken broth No. 20/2

Name of the product: Lokshina soup with chicken broth

Technological map (cooking recipe) №20/2

Type of cutting: Varinnya

Recipe (product layout) for 1 gram net serving:

Food value, calorie content and chemical content of herbs (vitamins, microelements):

Milk soup with lokshina No. 21/2

Name of the product: Milk soup with lokshina

Technological map (cooking recipe) №21/2

Type of cutting: Varinnya

Recipe (product layout) for 1 gram net serving:

Food value, calorie content and chemical content of herbs (vitamins, microelements):

Name of the product: milk rice porridge

Technological map (cooking recipe) №22/2

Type of cutting: Varinnya

Recipe (product layout) for 1 gram net serving:

Food value, calorie content and chemical content of herbs (vitamins, microelements):