The importance of soups in human nutrition. Soups

Soups play a very important role in human nutrition: they stimulate appetite, compensate for a significant part of the need for water, and are a source of vitamins, mineral salts and other biologically active substances.

Soups consist of a liquid base and a side dish consisting of a variety of products: potatoes, cereals, vegetables, pasta, etc. Appetite is stimulated by the extractive substances of the liquid base of soups, organic acids contained in sauerkraut, tomatoes, pickles, flavoring and aromatic substances of products , which are used for making soups. The products included in the side dish (vegetables, cereals, meat, fish, etc.) contain carbohydrates, fats, and proteins.

The calorie content of soups varies. The most high-calorie soups are solyanka, cereal soups and some others, since in addition to the liquid base, they also contain cereals, vegetables, pasta, meat, and fish. The nutritional value of soups is increased by bread, pies, and pies that are served with them.

Soups are divided into two groups: hot and cold. Hot (temperature 75 - 80? C) include soups made with broths (bone, meat and bone, fish and poultry), milk and decoctions (mushroom, cereal, vegetable), and cold (temperature 7 - 14? C) include soups with kvass, kefir and yogurt, beet broths and beet broths with kvass. A special group includes soups made with fruit infusions, which are served hot and cold.

According to the method of preparation, hot soups are divided into seasoning, puree and clear soups. Dressings are prepared with vegetables, cereals, pasta and other products. Sautéed vegetables are an essential part of these soups. Many of them add sautéed flour and tomato. For puree soups, all or part of the products are pureed. Transparent soups are prepared using special clarified transparent broths.

Cold soups are prepared with bread kvass, kefir, beet infusion, beet infusion with kvass and fruit infusion.

Servings of soups can be 500, 400, 300 and 250 g depending on demand.

The liquid basis of many soups are broths: bone, meat and bone, poultry, fish and mushroom broth. The calorie content of broths is low. Their taste, aroma and color are given by extractive substances, which are divided into two groups: nitrogenous and nitrogen-free. Nitrogenous extractive substances include free amino acids and nitrogenous bases - creatine, creatinine, purine bases, etc.

Of the amino acids, glutamic acid plays an important role, solutions of which have a strong meaty taste. The sodium salt of glutamic acid (monosodium glutamate) is used as a flavoring agent. Creatine is found in the muscles of warm-blooded animals, birds and fish. It plays a big role in shaping the taste of the broth.

Nitrogen-free extractives - glycogen, glucose, inositol, meat and lactic acid, etc.

Extractives are extracted from bones and meat products during the broth cooking process. On taste qualities broth is significantly influenced by the fat rendered during cooking.

Bone broth. To prepare bone broth, beef knuckles, tubular bones, breastbones, sacrum bones, and vertebrae are used; pork and lamb vertebrae, thoracic, pelvic, tubular and sacral bones.

Bone tissue contains up to 80% dry matter, including up to 25% proteins, up to 45% minerals and fat. These figures depend on the type of bones, age and fatness of the animals: with an increase in fatness in the bones, the content of fat and minerals increases and the amount of moisture decreases. The bones of young animals contain less fat and minerals and more moisture than the bones of adult animals of the same fatness.

Bone fat is concentrated in the bone marrow; more than half of the fatty acids in it are oleic acid.

The main protein of bone tissue is collagen. Bone minerals consist primarily of phosphorus and calcium carbonates.

When cooked, bone fat melts, collagen breaks down into water-soluble gelatin and, together with minerals, passes into water and forms the composition of the broth. The amount of substances transferred into the broth depends on the degree of grinding of the bones and the cooking time. It is considered advisable to chop the bones into pieces 5-7 cm in size, since from larger bones less substances pass into the broth, and smaller bones cake at the bottom, making it difficult for substances to pass into the broth.

When determining the amount of water for cooking a certain number of bones and the duration of cooking the broth, it should be borne in mind that the substances passing into the broth change during cooking, and these changes are not always desirable. For example, as the cooking time increases, the fat undergoes hydrolysis and emulsification, resulting in a greasy broth. Therefore, the duration of cooking beef bone broth is determined within 3.5 - 4 hours.

Taking into account the duration of cooking the broth and boiling away the moisture, a broth with high taste qualities is obtained, however, with significant boiling away of the moisture, although the amount of substances passing into the broth increases, it acquires a pronounced greasy taste.

The amount of dry matter that goes into the broth when cooking bones is 3-4% of their weight. The amount of dry matter is reduced by half if the bones are chopped into pieces of about 20 cm and will increase by one and a half times if the duration of cooking the broth is 6 hours. Almost 75% of the dry matter of the broth is gelatin, 6 - 7 mineral and extractive substances %, emulsified fat 12%.

It is recommended to fry young beef bones, as well as lamb and pork bones for 20-30 minutes before cooking. at a temperature of 240 - 250? C. During frying, as a result of the breakdown of proteins and fat, substances with the aroma and taste of fried meat are formed, which improve the quality of the broth.

The prepared bones are poured with cold water, and the fried bones are poured with hot water (70 - 90? C) in a ratio of 1:4, brought to a boil and cooked at a low boil, periodically removing foam and fat. Broth from beef bones is boiled for 3 - 4 hours, from pork and veal bones - 2-3 hours. To add flavor to the broths, they are placed in them for 40 - 60 minutes. until the end of cooking, chopped aromatic roots, carrots and onions, fried without fat until light brown, and for 20 - 30 minutes. Before the end of cooking, add a stalk of celery, dill, and parsley.

Roasted bone broth contains more solids, protein, minerals and less fat, but is clearer and has a better taste.

Meat broth. To prepare meat broth, use beef shoulder and subscapular parts, brisket, side and outer pieces of the hip, as well as trim; lamb breast, shoulder and ham; pork shoulder and brisket. In order for the meat to cook evenly and be conveniently cut into portions, the weight of the pieces for cooking is usually more than 1.5 - 2 kg. Cooking time is 2 - 2.5 hours.

Meat and bone broth. To cook meat and bone broth, the bones are washed, crushed, poured with cold water, brought to a boil and then boiled at a low boil. 2 - 3 hours before readiness, add meat to the broth, 30 - 40 minutes - parsley (root), cut into large pieces and baked onions and carrots, salt the broth.

It is not recommended to add meat and bones at the same time, since once the meat is ready, further cooking of the bones is accompanied by the destruction of some of the extractive substances released from the meat, as a result of which the quality of the broth decreases.

Fat and foam released on the surface during cooking are periodically removed.

The finished broth is filtered, the meat is cleaned, cut into pieces, poured with a small amount of broth and brought to a boil. When leaving, the meat is placed on a plate with soup.

The broth and meat, which were stored in the refrigerator, are heated before sale. The broth is brought to a boil, and the meat is heated in a small amount of boiling broth.

Poultry broth. To cook this broth, bones, offal (heart, necks, stomachs, wings, heads, legs, neck skin) and whole poultry carcasses are used. The bones are chopped into small pieces, combined with offal, poured with cold water, brought to a boil and the broth is simmered at low boil for 1 - 2 hours, skimming off the foam and fat. In 30 -40 minutes. Before the end of cooking, add parsley and baked onions and carrots to the broth. The carcasses are placed in the broth based on the calculation of their simultaneous readiness and the end of the broth cooking. The finished broth is filtered. The bird is cut into portions, heated in broth and, when released, placed in a plate of soup.

Fish broth. To cook it, fish food waste is used - heads, fins, bones, skin, as well as fish carcasses or portioned pieces intended for first courses.

Food waste is thoroughly washed, the gills are removed from the heads, and the eyes are also removed from large heads. If necessary, large heads and bones are cut into pieces. Small fish are gutted and boiled whole, large fish are cut into pieces.

After the broth boils, remove the foam from the surface. To improve the taste, white roots and onions are added to the broth. The duration of cooking broth from fish waste with bone skeleton is about 1 hour. The broth from sturgeon heads is boiled for 1 - 1.5 hours. The finished broth is filtered. The fish pulp and cartilage are crushed, heated in boiling broth and released along with the soup.

Concentrated broths. These broths are made from beef bones, beef and pork bones, chicken and meat broth with gelatin, and chicken bone broth.

To produce concentrated bone broths, crushed bones are fried for 30 minutes at a temperature of 275? C and boiled for 5 hours, periodically skimming fat and foam from the surface. Add baked onions and carrots 30-40 minutes before the end of cooking. The finished broths are filtered, cooled with the lid closed to a temperature of 10? C for 2 hours. The shelf life of broths at a temperature of 4 - 8?

To prepare broths with gelatin, meat and chicken broths are used, to which gelatin is added in amounts of 0.8 and 1.0%, respectively. The broths are filtered and cooled. The shelf life of chicken broth at a temperature of 4 - 8? C is 24 hours, meat broth - 48 hours. These broths are used for preparing seasoning soups and sauces.

Concentrated chicken bone broth is made from chicken bones, wings and legs, which are chopped into pieces 2 - 4 cm. The broth is boiled for 5 hours, skimming the surface foam and fat. Add baked onions and carrots 30-40 minutes before the end of cooking. The broth is filtered, cooled to 10? C for 2 hours. The finished broth must contain at least 2.5% dry matter.

The broth has a shelf life of 24 hours at a temperature of 4 - 8? C; it is used for making soups and sauces.

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Section 1. Introduction

1.1 History of cold soups

Many soups have their own unique history. There are soups that can rightfully be proud of their noble origin. Thus, according to legend, the famous onion soup appeared thanks to Louis XV: one day late at night the French king became hungry, but in the hunting lodge there was nothing except onions, butter and champagne, which served as the basis for this wonderful dish. Traditional Spanish gazpacho soup, on the contrary. was originally the food of simple mule drivers: there was no better way to quench both thirst and hunger in the heat. Gradually, the cold soup, originally from hot Andalusia, became incredibly popular, first among residents of all of Spain, and then the whole world! In Ancient Rus' there was also a division of soups. In particular, cabbage soup was divided into “poor” and “rich” based on the content of necessary high-calorie foods. In wealthy houses, traditional thick, rich cabbage soup was prepared. called “rich”, but cabbage soup. those cooked by the housewife using only water, cabbage and onions were called “empty”.

Sometimes we owe the appearance of excellent soups in world cuisine to traditional crafts existing in a particular region. Once upon a time, Provencal fishermen, in order to save the remains of their unsold catch, were forced to cook soup from it. It would seem that we are talking about necessity, and clearly not about an attempt to create another culinary masterpiece! However, this is exactly how bouillabaisse appeared in French Marseille - a fish soup considered today one of the most gourmet dishes worldwide. According to the correct recipe, bouillabaisse includes five main varieties of fish (sea scorpion, sea rooster, monkfish and St. Pierre) and a large number of small fish of the most different types.

There are also soups that are strikingly different from the common classical idea of ​​soup as a liquid dish. Thus, unusual soups “eintopf” occupy a special place in German cuisine. It is customary to add everything that can be found in the house to eintopf: meat, sausages, beans. vegetables, etc. It is not surprising that the “correct” eintopf turns out to be very thick indeed.

1.2 The importance of cold soups in human nutrition

The main significance of soups is that they stimulate the appetite. As the great physiologist I.M. Sechenov noted, “soup is, first of all, an appetizing remedy.” This role in soups is played by two groups of appetite stimulants: 1) flavoring and aromatic substances and 2) direct chemical irritants (stimulants) of the activity of the digestive glands.

The aroma of soups is given by herbs (or spices), white roots, carrots, onions and other seasonings included in the recipe, as well as substances formed during cooking. The attractive appearance of soups stimulates the appetite. Therefore, the smell, taste, and appearance of soups are extremely important. It is necessary to take into account that with the constant use of the same flavoring and aromatic substances, the body adapts (gets used to) them, and they cease to stimulate the appetite.

No less important are the chemical agents that stimulate the activity of the gastric, pancreatic and other glands of the digestive tract: extractive substances that pass into the broth from meat, poultry, fish, and mushrooms; organic acids of sauerkraut, pickles, tomatoes, sour cream, kvass; mineral elements of food products, etc.

Soups are an important source of minerals, vitamins and other biologically active substances in our diet. There is no loss of minerals when cooking soups, since they remain in the broth. B vitamins and carotene are preserved by approximately 80-85%. The loss of vitamin C is significant (up to 50%), but they are compensated by fresh herbs, which are added when serving the soup. Soups cover up to 30% of the body's fluid needs and provide the necessary consistency of the food mass in the stomach and intestines.

The calorie content of soups varies. The most high-calorie foods are hodgepodges, soups with cereals, legumes, and pasta. Energy value Soups are enhanced by meat, poultry, fish, sour cream, bread, pies, pies, etc. The calorie content of the liquid part of the soup is low and amounts to only 1-5 kcal per 100 g of broth.

1.3 Commodity characteristics of raw materials

Food raw materials and food products supplied to public catering establishments must comply with the requirements of regulatory and technical documentation and be accompanied by documents confirming their quality and safety, and be in serviceable, clean containers.

Meat and meat products are the most important food products, as they contain almost all the nutrients necessary for the human body.

Meat is a carcass or part of a carcass obtained after slaughter and primary processing of livestock and is a combination of various tissues - muscle, connective, fat, bone, etc.

The chemical composition and anatomical structure of various tissues are not the same, therefore the properties of meat depend on their quantitative ratio in the carcass. The ratio of various tissues depends on the type and breed of animals, gender, age, and fatness. The average content of tissue in the carcass (in%): muscle - 50-60, fat 5-30, connective - 10-16, bone - 9-32.

It is classified according to species, sex, age, fatness and thermal state.

Depending on the type of slaughtered animal, there are beef, pork, lamb, goat meat, horse meat, venison, rabbit meat, wild animal meat, etc.

The classification of meat by fatness is based on the degree of development of muscle tissue and subcutaneous fat deposition.

According to the thermal state, meat is divided into cooled, chilled, frostbitten, and frozen.

The surface of the meat is not moistened, covered with a drying crust, the muscles are elastic. The drying crust is denser, preventing the penetration of microorganisms and reducing the intensity of moisture evaporation from the meat.

Meat intended for sale or processing must be marked with a certain color and shape, depending on fatness and veterinary and sanitary examination. Beef, lamb and pork supplied to catering establishments and trade are branded with purple stamps. The stamp indicates the abbreviated name of the republic, the enterprise number and the word “Veterinary inspection”.

Beef, veal, lamb of category I, pork and category V are branded with a round brand.

Meat supplied to catering establishments must be properly processed and labeled. Meat carcasses, half-carcasses or quarters must be well bled, free from blood clots, bruises, fringes and tissue damage, remains of internal organs, and contamination with the contents of the gastrointestinal tract.

Meat of all types supplied to public catering establishments must be fresh, free of foreign odor and mucus. The freshness of meat is determined organoleptically, as well as through chemical, physical and bacteriological studies.

Potato. Potatoes contain (in%): water - 70-80, starch - 12-25, sugars - 0.3-1.8, fiber - 0.2-1.3, nitrogenous substances - 1.5-3, minerals - 0.5-2, fat - 0.1, vitamins C (20 mg%), B1, B2, B6, PP.

Due to its high starch content, the energy value of potatoes is 2 times higher than that of beets and carrots. The daily requirement for vitamin C covers 250 potatoes. Potatoes contain a complete protein, tuberin, which in amino acid composition is equal to the protein of a chicken egg; the taste of frozen potatoes is not restored to normal.

According to their purpose, economic and botanical potato varieties are conventionally divided into table, universal, industrial, and fodder varieties.

Potatoes of table varieties have a good taste, have a smooth thin skin, shallow eyes, a round shape, white pulp, does not darken quickly when cleaning and cutting. These potato varieties contain 12-18% starch and boil well.

Carrot. Carrots contain a lot of sugar, minerals in the form of iron salts, phosphorus, potassium, and trace elements. Carrots are especially rich in carotene, which is converted into vitamin A in the human body.

Root crops must be fresh, whole, healthy, clean, not wilted, not cracked, without signs of sprouting, without damage by agricultural pests, with a typical shape and color for the botanical variety, with a length of remaining petioles not exceeding 2.0 cm or without them, but without damage to the shoulders of root crops. Root crops must be smooth, regular in shape, without side roots, not broken; root crops with defects in shape and color are allowed, but not ugly.

The size of carrots is determined by the largest transverse diameter for the extra and first classes - 5.0-10 cm; the second - 5.0-14 cm.

Onion vegetables contain: sugar (2.5-14%); nitrogenous substances (1.0-2.5%); minerals; vitamins C and group B. The presence of essential oils and glycosides gives onion vegetables a sharp taste and aroma, causing appetite and promoting better absorption of food. They also contain phytoncides that have bactericidal properties.

Bulb onions. Onions and green feathers are used for food. According to the shape of the bulbs, the onion can be flat, round, flat-round; By color they distinguish between white, yellow, purple; According to taste, onions are divided into hot, semi-sharp and sweet varieties.

Beans. Varieties of vegetable unripe beans, like peas, are divided into sugar and shelling. In cooking, sugar beans are the most valued varieties. Tender, unripe, without coarse threads and parchment film, spatula pods along with seeds are used to prepare first courses and side dishes.

Legume pods must be fresh, not overripe, clean, with a color and shape corresponding to the botanical variety, with or without a stalk, juicy, the valves easily break when bent, fleshy at the break, without an inner leathery film, with underdeveloped juicy seeds, without diseases and damage. Legumes are affected by leaf spotting, rust, bacteriosis, as well as pea weevil.

Pasta products are dry dough products of various shapes. They are characterized by speed and ease of preparation (up to 20 minutes), high nutritional value (proteins - 9-13%, carbohydrates - 70-79, fats - 1, mineral elements - 0.5-0.9, fiber - 0.1 -0.6%), opportunity long-term storage without deterioration in quality and consumer properties.

Pasta products are divided into groups: A, B, C and into the highest, first and second grades. Group A - pasta made from durum wheat flour (durum) of the highest, first and second grade: group B - from soft glassy wheat flour of the highest and first grade; group B - from wheat baking flour premium and first grade.

The quality of pasta is assessed by color, taste, smell, strength, acidity, state during cooking, humidity, content of deformed products, the presence of crumbs, scrap, etc. The color of the products is uniform with a cream or yellowish tint, without traces of unkneading, the surface is smooth or rough, the product has a glassy fracture, the shape is correct, the taste and smell are characteristic of pasta, without the taste of bitterness, mustiness or moldy smell. Traces of unmixing, significant roughness, irregular shape, sour, musty taste and smell, high humidity and acidity, as well as pest infestation are not allowed in the products.

Section 2. Organizational part

2.1 Organization of production of cold soups

Cold shops are organized at enterprises with a workshop production structure (restaurants, canteens, cafes, etc.).

In specialized enterprises and small-scale farms that sell a small range of cold snacks with a non-shop structure, a separate workplace is allocated for the preparation of cold dishes in a common production room (Figure 1).

Figure 1 Layout of the cold shop of a public canteen:

1 -- refrigerator ШХ-0.8; 2 -- refrigerator ШХ-0.6; 3 -- production table SP-1050; 4 -- section-table with refrigerated cabinet and slide SOESM-3; 5 -- low-temperature counter CH-0.15; 6- section-table with refrigerated cabinet SOESM-2; 7 -- mobile rack; 8 -- washing bath VM-2SM for two compartments; 9 -- MROV-160 machine for slicing boiled vegetables; 10 -- manual oil divider RDM-5

Cold shops are designed for preparing, portioning and decorating cold dishes and snacks. The assortment of cold dishes depends on the type of enterprise and its class. Thus, in a 1st class restaurant, the assortment of cold dishes must include at least 10 dishes daily, and in a top class restaurant - 15 dishes. The range of cold shop products includes cold snacks, gastronomic products (meat, fish), cold dishes (boiled, fried, stuffed, jellied, etc.), lactic acid products, as well as cold sweet dishes (jelly, mousses, sambuca, jelly, compotes etc.), cold drinks, cold soups.

The production program of the cold shop is drawn up based on the assortment of dishes sold through the sales area, culinary stores, and also sent to buffets and other branches.

The cold shop is located, as a rule, in one of the brightest rooms with windows facing north or northwest. When planning a workshop, it is necessary to provide for convenient communication with the hot shop where production is carried out. heat treatment products necessary for preparing cold dishes, as well as serving and washing tableware.

When organizing a cold shop, it is necessary to take into account its features: the products of the workshop, after manufacturing and portioning, are not subjected to secondary heat treatment, therefore it is necessary to strictly observe sanitary rules when organizing the production process, and for cooks - the rules of personal hygiene; cold dishes should be produced in quantities that can be sold in a short time. Undressed salads and vinaigrettes are stored in refrigerated cabinets at a temperature of 2-6°C for no more than 6 hours. Salads and vinaigrettes should be seasoned immediately before release; products left over from the previous day are not allowed for sale: salads, vinaigrettes, jellies, aspic dishes and other particularly perishable cold dishes, as well as compotes and drinks of our own production.

Cold dishes are released after cooling in refrigerated cabinets and must have a temperature of 10-14°C, so the workshop has a sufficient amount of refrigeration equipment.

Considering that in a cold shop products are made from products that have undergone heat treatment and from products without additional processing, it is necessary to clearly distinguish between the production of dishes from raw and cooked vegetables, fish and meat. In small enterprises, universal workplaces are organized, where cold dishes are consistently prepared in accordance with the production program; in large cold shops, specialized workplaces are organized.

In cold shops, mechanical equipment is used: universal drives P-P, PKh-06 with replaceable mechanisms (for slicing raw and boiled vegetables; for mixing salads and vinaigrettes; for whipping mousses, sambukas, cream, sour cream; for squeezing juices from fruits); machine for slicing boiled vegetables MPOV. These machines perform all sorts of operations: cutting raw and cooked vegetables, mixing salads and vinaigrettes (when they are prepared in large quantities), whipping, pureing, squeezing juices. In small workshops these operations are mainly performed manually.

In addition, in the workshop, with a large assortment of gastronomic products and sandwiches, small-scale mechanization tools are used: a machine for slicing gastronomic products MRGU-370 (for slicing and placing ham, sausage, cheese in trays); bread slicer MRKh; manual oil divider RDM.

The cold shop must be equipped with a sufficient amount of cold equipment. For storing food and finished products install refrigerated cabinets (ШХ-0.4, ШХ-0.8, ШХ-1.2), production tables SOESM-2 with a refrigerated cabinet, SOESM-3 with a refrigerated cabinet, a slide and a container for salad, a low-temperature counter for storage and ice cream holidays. Restaurants and bars use ice makers to produce ice, which is used in the preparation of cocktails and cold drinks. The selection of refrigeration equipment depends on the capacity of the cold shop, the number of products and finished products to be stored.

2.2 Sanitary requirements for organizing the production of cold soups

The range of products produced by a public catering enterprise is developed in strict accordance with the type of enterprise, the set of premises, and its equipment with refrigeration and technological equipment. Public catering enterprises ensure the production of their products on the basis of regulatory, technical and technological documentation, compliance with which guarantees the safety of dishes and products for public health.

The site allocated for the construction of a public catering establishment should not be located in an environmentally hazardous area. The territory of the catering establishment must be kept clean.

Water supply to public catering establishments is carried out by connecting to the local water supply network, and in its absence, through the installation of artesian wells, mine wells with the obligatory installation of internal water supply, regardless of the capacity of the enterprise and the source of water supply.

Hot and cold water must be supplied to all washing baths and sinks with faucets installed, as well as to technological equipment where necessary.

Sanitary requirements for equipment, utensils, utensils and containers

Public catering establishments must be equipped with equipment and supplies in accordance with current standards. Materials used for the manufacture of technological equipment, equipment, utensils, containers, as well as detergents and disinfectants must be approved by the Ministry of Health Russian Federation. Detergents and disinfectants should be stored in labeled containers in specially designated areas.

Technological and refrigeration equipment is placed taking into account the sequence of the technological process so as to exclude oncoming and crossing flows of raw materials, semi-finished products and finished products, as well as to ensure free access to it and compliance with safety regulations in the workplace.

For grinding raw and cooked products, separate mechanical equipment should be used, and in universal machines, replaceable mechanisms should be used.

Sanitation of process equipment must be carried out in accordance with the operating instructions for each type of equipment.

At the end of work, production and washing baths, as well as production tables, are washed with the addition of detergents and rinsed with hot water.

Cutting boards must be marked in accordance with the product processed on them: “CM” - raw meat, “CP” - raw fish, “CO” - raw vegetables, “VM” - boiled meat, “BP” - boiled fish, “VO” " - boiled vegetables, "MG" - meat gastronomy, "Greens", "KO" - pickled vegetables, "Herring", "X" - bread, "RG" - fish gastronomy. It is necessary to have an adequate supply of cutting boards.

Carving knives must also be marked.

After each operation, cutting boards are cleaned with a knife from food residues, washed with hot water with the addition of detergents, scalded with boiling water and stored on edge on racks in special cassettes in the workshop to which they are assigned.

After washing with the addition of detergents and rinsing, production equipment and tools should be scalded with boiling water. Cutting boards and other production equipment should be washed in a kitchen dishwasher. At large public catering establishments, the specified equipment is washed and stored directly in the workshops. The quantity of tableware and cutlery used at the same time must correspond to the equipment standards of enterprises, but not less than three times the number of places.

Dishes are washed manually or using mechanical washing machines. For manual washing, the enterprise must be provided with three-section baths for tableware; for glassware and cutlery - two-section baths.

Washing tableware by hand is done in the following order:

Removing food residues with a brush or wooden spatula into special waste containers;

Wash in water with a temperature of at least 40 degrees. C about adding detergents;

Wash in water with a temperature of at least 40 degrees. C with the addition of detergents in an amount two times less than in 1 section of the bath;

Rinsing dishes placed in metal mesh with handles with hot running water at a temperature of at least 65 degrees. C or using a flexible hose with a shower head;

Drying dishes on wire shelves and racks.

Glassware and cutlery are washed in a two-section bath in the following mode:

Wash with water at a temperature of at least 40 degrees. C with added detergents;

Rinsing with running water at a temperature not lower than 65 degrees C.

Washed cutlery is scalded with boiling water and then dried in air.

In restaurants, cafes, and bars, it is allowed to additionally wipe glassware and cutlery with clean towels.

At the end of the working day, all tableware and utensils are disinfected with a 0.2% solution of bleach, or a 0.2% solution of chloramine, or a 0.1% solution of calcium hypochlorite at a temperature of at least 50 degrees. C for 10 min.

Kitchen utensils are washed in two-section baths in the following mode:

Removing food debris with a brush or wooden spatula; burnt food should be soaked in warm water with the addition of soda ash;

Wash with grass brushes or sponges in water at a temperature of at least 40 degrees. C with added detergents;

Rinsing with running water at a temperature of at least 65 degrees. C;

Drying overturned on lattice shelves and racks.

Clean tableware is stored in closed cabinets or on wire racks.

Before finishing work, the trays are washed in a dishwasher with hot water and detergent, rinsed and dried, and wiped with clean napkins after each use.

Washing of returnable containers at procurement enterprises and in specialized workshops is carried out in specially designated rooms equipped with bathtubs or washing machines, using detergents.

Requirements for processing raw materials and producing food service products.

When preparing dishes, culinary and confectionery products in catering establishments, it is necessary to strictly observe the flow of the production process. The number of prepared dishes and products must correspond to the design capacity of the enterprise. Products are prepared in appropriate batches as they are sold. Processing of raw and finished products must be carried out separately in specially equipped workshops using equipment with appropriate markings; in small enterprises that do not have workshop divisions, it is allowed to process raw materials and finished products in the same room on different tables.

When making side dishes, the following rules should be observed:

When mixing, use the equipment without touching the product with your hands;

Fat added to side dishes must first be subjected to heat treatment.

Sanitary requirements for personal hygiene of personnel

Until the results of medical examinations are presented and the sanitary minimum test is passed, these persons are not allowed to work.

Each employee must have a personal medical record, which contains the results of medical examinations, information about past infectious diseases, and the passing of the sanitary minimum.

Catering establishment personnel are required to observe the following rules of personal hygiene:

Come to work in clean clothes and shoes;

Leave outerwear, hats, and personal items in the dressing room;

Keep your nails short;

Before starting work, wash your hands thoroughly with soap, put on clean sanitary clothing, tuck your hair under a cap or headscarf, or put on a special hair net;

When visiting the toilet, take off sanitary clothing in a specially designated place, and after visiting, wash your hands thoroughly with soap, preferably disinfectant;

If signs of a cold or intestinal dysfunction, as well as suppuration, cuts, burns, appear, inform the administration and contact medical institution for treatment;

Report all cases of intestinal infections in the employee’s family.

At public catering establishments it is strictly prohibited:

When making dishes, culinary and confectionery products, wear jewelry, cover your nails with varnish, fasten your clothes with pins;

Eating or smoking in the workplace; Eating and smoking are permitted in a specially designated room or place.

2.3 Equipment and supplies necessary for preparing cold soups

Equipment used in the cold shop:

1. Machine for slicing gastronomic products MRGU-370 (Figure 2).

The machine drive consists of an electric motor, two worm gearboxes and a crank mechanism. One worm gear drives the disc blade, the other worm gear drives the food tray.

Figure 2 Machine for slicing gastronomic products

1 - packet-cam, 2 - base of the body, 3 - limb, 4 - handle, 5 - support table, 6 - knife, 7 - clamp, 8 - lever, 9 - movable support, 10 - tray, 11 - latch, 12 - spatula, 13 - key.

Two replaceable trays are designed for cutting products at right angles and at angles from 30 to 90° to their axis.

The mechanism for adjusting the thickness of the cut is a support table that is moved using a handle relative to the plane of the knife. The handle has a dial with divisions corresponding to the size of the gap between the plane of the knife and the support table.

The operating principle of the machine. When the machine is turned on, the disc blade rotates, and the tray pushes the product onto the blade, which makes a reciprocating motion. The cut slices of food pass between the knife and the support table and enter the receiving tray. When the product is cut, the automatic switch turns off the machine; after stopping, you can put the products back into the receiving tray.

Operating rules. Before starting work, inspect the machine and check the sanitary condition of its working parts. Reliability of fastening of knives and its organs, serviceability of grounding. To determine the quality of knife sharpening, use a strip of newsprint. With high-quality sharpening, the paper is cut evenly by the knife, but with poor quality, it tears. It is forbidden to check the knife blade with your hand, as this will result in injury to your fingers.

Before loading the machine with product, it must be checked at idle speed. Then the product is placed in the loading tray so that, under the influence of its own weight, it can freely rest on the surface of the support table. After this, the required thickness of cutting the product is set on the dial. Having established the required thickness of cutting the product, turn on the machine engine. The circular knife of the machine receives a rotational movement, and the tray with the product receives a reciprocating movement. While the machine is operating, do not load food into the tray or push it by hand. Loading products into the tray can only be done with the engine turned off and the machine completely stopped.

After finishing work, the machine is disconnected from the power supply, partially disassembled and sanitized. Then thoroughly rinse all parts with hot water and wipe dry with a clean cloth.

Refrigerator cabinet ШХ-1.4

ShKh refrigerated cabinets are designed for short-term storage, display and sale of pre-chilled (frozen) food products in trade and catering establishments.

The cabinets are designed for use in indoors with natural ventilation at an ambient temperature of +12 to +40 degrees Celsius (cabinets with glass doors - up to +32 degrees Celsius) and a relative humidity of no more than 80 percent. The cabinets are available in lengths of 700 and 1400 mm.

The refrigeration unit is located at the top of the cabinet. The engine room is covered with decorative panels along the perimeter of the cabinet.

The circulation of cooled air in the working chamber is forced using 2 fans.

The cabinet ensures that the temperature of the products in the refrigerated volume is maintained within the range from +2 to +6 °C using an electronic thermostat.

All structural elements of cabinets that come into contact with food are made of stainless steel, approved by the State Sanitary and Epidemiological Supervision Authority for contact with food.

The cabinets are designed in such a way that it is easy to thoroughly sanitize all cabinet surfaces, including shelves.

When purchasing a cabinet, carefully read its operating instructions.

The company is constantly working to improve the appearance and modernize the design of products, so some deviations from the passport data are possible without impairing their characteristics.

Figure 3 Refrigerator cabinet ШХ-1.4

cabinet body (frame), side casing (2 pcs.), control panel, lock (one for ShKh-0.7 cabinets, two for ShKh-1.4 cabinets), electronic temperature controller, switch, rear casing, air duct

Inventory used in the cold shop:

1. Gastronomic knives, 2. Hand tomato cutters, 3. Egg cutters, 4. Holder for kitchen knives, 5. Portion spoons for fat, 6. Mound for cheese, 7. Cutting boards, 8. Tank for food waste

Section 3. Technological part

3.1 Processes that occur during the preparation of cold soups

When preparing soups, a number of physical and chemical changes occur. Protein changes. At a temperature of +70 °C, coagulation (clotting) of proteins occurs. They lose their ability to retain water (swell), i.e. from hydrophilic they become hydrophobic, and the weight of meat, fish and poultry decreases. The tertiary and secondary structure of protein molecules is partially destroyed, some proteins are converted into polypeptide chains, which facilitates their better breakdown by proteases of the gastrointestinal tract.

Proteins, which are in the form of a solution in products, coagulate into flakes when cooked and form foam on the surface of the broth. Collagen and elastin in connective tissue are converted into glutin (gelatin). The total loss of protein during heat treatment ranges from 2 to 7%.

Lactic acid bacteria used in the production of kvass - during fermentation they produce lactic acid, acetic acid, ethanol and carbon dioxide. They ferment maltose, maltotriose and sucrose well. The temperature optimum for life activity is 30 °C. Most heterofermentative lactic acid bacteria require the presence of vitamins (calcium pantothenate, niacin, thiamine and folic acid) and various amino acids in the nutrient medium for growth and reproduction, since the proteolytic activity of lactic acid bacteria is insignificant.

Among the vitamins and growth factors necessary for yeast (baker's, brewer's and kvass), we can name: vitamins - biotin, pyridoxine, pantothenic acid, thiamine, P-aminobenzoic acid, nicotinoamide: mineral compounds - phosphates, sulfates, chlorides; metal ions - K+, Mg2, Ca2+, Fe2+, Cu2+, Zn2+, Mn2+; amino acids - threonine, valine, asparagine, serine, methionine, leucine, isoleucine, etc.

Kvass wort, supplied for fermentation, often does not contain the amount of vitamins, minerals, polypeptide and carbohydrate components required for fermenting microorganisms. Thus, the content of amine nitrogen does not exceed 160 mg/dm3, and the amount of fermentable sugars such as glucose, maltose and maltotriose is 14, 50 and 15 g/dm3. The latter is compensated by the dosage of sucrose. However, at the same time, amine nitrogen, vitamins and minerals must also be present in the required quantities. This deficiency can be eliminated by introducing drugs containing a balanced combination of essential amino acids, a complex of vitamins and minerals.

The microbiological purity of cultures used for fermentation of kvass wort significantly affects the intensity of the process, taste characteristics and stability finished product.

The fermentation process of kvass occurs at a temperature of 25...28 °C. In this temperature range, various microorganisms can actively develop. Kvass wort is contaminated by numerous microorganisms that come along with raw materials, process water, auxiliary materials, introduced by industrial microbiological cultures and air. These microorganisms colonize containers and communications when equipment is not properly sanitized.

3.2 Technology for preparing cold soups

Cold soups are seasonal soups, as they are prepared in the summer. Cold soups include: okroshka, cold borscht, beetroot soup, green cabbage soup. They are prepared with bread kvass, beet broth, vegetable broth, and kefir.

These soups are prepared in a cold workshop, using specially designated dishes, equipment and boards with appropriate markings. At the same time, sanitary requirements are strictly observed when processing food, preparing and storing soups. Ready soups are stored in the refrigerator.

When leaving, you can put pieces of edible ice on the plate or serve it separately on a socket. Cold soups have a refreshing, pleasant taste and aroma.

For the preparation of cold soups, catering establishments most often supply ready-made kvass (OST 18-118-73), but it can be prepared from rye crackers or concentrates produced by the food industry.

Preparation bread kvass. Rye bread is cut into small pieces and dried in the oven until a crispy crust forms. The water is boiled, cooled to 80 °C, the prepared crackers are added and left for 1.5-2 hours to infuse, while the water is stirred periodically. As a result of infusion, a wort is obtained, which is drained and filtered.

Sugar and yeast diluted with the wort are placed in the bread wort, which has a temperature of 23-25°C, and placed in a warm place for fermentation for 8-12 hours. During the fermentation process, raisins, cumin, and mint can be added to the kvass. The resulting kvass is filtered; cool and store in the refrigerator or on ice.

Rye crackers 40 or dry bread kvass 35, sugar 30, yeast 1.5, spearmint 1.5, water 1200 Yield 1000.

272 Meat okroshka.

Okroshka is prepared with bread kvass, as well as yogurt, kefir, sour milk, serum. The process of preparing okroshka can be divided into three stages: preparing the products, seasoning the kvass and leaving.

Green onions are chopped, part of the onion is ground with salt until juice appears. Fresh cucumbers are peeled from rough and bitter skin, large seeds are removed, cucumbers with thin skin are not peeled. Processed cucumbers are cut into small cubes or strips. The eggs are boiled, peeled, and the whites are separated from the yolk. The yolks are rubbed through a sieve, and the whites are cut into small cubes. The meat is boiled, cooled and cut into small cubes or strips. Bread kvass is filtered. Dill is finely chopped. Prepared products are stored in the refrigerator until release.

Boiled egg yolks are ground with prepared mustard, salt, sugar and part of sour cream, combined with green onions, ground with salt, gradually diluted with bread kvass while stirring and placed in the refrigerator. Seasoned kvass gives okroshka a good taste.

When leaving, put chopped meat, egg whites, cucumbers, onions on a plate, pour in seasoned kvass, add sour cream and sprinkle with dill. If okroshka is prepared in large quantities, then the chopped products (except for meat and egg whites) are placed in seasoned kvass and mixed, and the meat and egg whites are placed on a plate when leaving.

Meat okroshka can be prepared with potatoes, which are pre-boiled and then cut into small cubes. Allowed to replace fresh cucumbers salted and radish.

273 Mixed meat okroshka.

It is prepared in the same way as meat okroshka. In addition to beef, ham or boiled veal, lamb, tongue, etc. are used for its preparation.

Vegetable okroshka. The potatoes are washed well, boiled in their skins, cooled and peeled. The carrots are peeled and boiled. The radishes have their roots and tops cut off and washed well. Potatoes, carrots and radishes are cut into small cubes or short strips. In addition to the vegetables listed, you can use turnips and cauliflower for this okroshka. Vegetable okroshka is prepared according to the same principle as meat okroshka.

280 Cold borscht.

The peeled beets are chopped into strips and simmered with the addition of vinegar until tender. Carrots, cut into strips, are simmered separately, then combined with beets, hot water is poured, salt and sugar are added, brought to a boil and cooled. Green onions are chopped. Fresh cucumbers are cut into strips. Chopped vegetables are placed in borscht.

When leaving, put boiled eggs on a plate, pour in borscht, add sour cream and sprinkle with dill. Borscht can be prepared without carrots, with meat or fish. Boiled meat or fish is placed on a plate when leaving.

Beets 250, green onions 63, fresh cucumbers 125, eggs 1 pc., sugar 10, vinegar 3% 16, water 800, sour cream 80.

282 Cold beetroot soup.

The beets are cut into small cubes or strips and simmered with the addition of vinegar. Young beets are used with tops; they are cut and boiled separately. Carrots, cut into small cubes or strips, are poached. Stewed and boiled vegetables are cooled. Green onions are chopped. Fresh cucumbers are cut into small cubes or strips. Prepared vegetables are combined, poured with kvass, salt and sugar are added.

When leaving, put half a boiled egg on a plate, pour in beetroot soup, add sour cream, sprinkle with dill. When preparing beetroot soup, part of the bread kvass can be replaced with beetroot broth.

3.3 New cold soup dishes

Cold soup made from fresh tomatoes

tomatoes 1000, sour cream 200, rice 150, salt 5, sugar 5.

The tomatoes are washed, scalded with boiling water, peeled and rubbed through a sieve. The resulting puree is poured with chilled boiled water. Add salt, sugar and sour cream. Chilled fluffy boiled rice is served separately.

Cold sorrel soup

sorrel 1000, egg 3 pcs, fresh cucumbers 250, onions 150, sour cream 150

Lettuce leaves are washed and finely chopped, poured with hot water and boiled for 5 - 10 minutes. Cool. Boil the eggs, separate the whites and finely chop the onion. Cucumbers are peeled and cut into slices. The chilled soup is seasoned with salt and sugar, chopped whites, green onions and cucumbers are added. The yolks are ground with sour cream and added to the soup.

Cold dried mushroom soup

mushrooms (dried) 50, parsley (root) 30, carrots 60, celery (root) 15, onions 40, flour 20, vegetable oil - 50, parsley (greens) - 20, water - 55.

The mushrooms are washed and soaked in water for 1 - 2 hours. The mushrooms are finely chopped, poured with hot water and brought to a boil. Add diced parsley, carrots, celery and chopped onion to the soup. 5 minutes before readiness, add flour sautéed in vegetable oil to the soup. Serve the soup cold, sprinkled with parsley.

Botvinya

Salmon fillet 500, spinach 500, beets 120, bay leaf 5, black pepper (peas) 5, onions 40, fresh cucumbers 200, green onions 40, sour kvass 1500, lemon 45, sugar 15, salt 5.

The fish fillets are cleaned, washed and filled with cold water, and boiled in salted water. The finished fish is cooled. Spinach is separated from the roots, washed, poured with cold water and boiled for 40 minutes, rubbed through a sieve. The beets are washed, boiled, peeled and cut into cubes. Onions, dill and cucumbers are cut into cubes.

All products are combined, poured with sour kvass, salt and sugar are added. Fish fillet is served separately.

Sauerkraut soup

sauerkraut 120, bread 40, onions 45, vegetable oil 15, kvass 500, dill 15, black pepper (ground) 5, salt 5.

Finely chop the cabbage. The onion is peeled and finely chopped. The bread is crushed. All ingredients are combined, oil is added, diluted with kvass, salt, pepper and chopped herbs are added.

Cold yoghurt soup

Pepper 5, cream 100, yogurt 400, arugula 50, vermouth 100, butter 20, saffron 2, chicken broth 300, cucumber 50, onion 100, salt 2, nutmeg 5, cherry tomatoes 100.

The onion is peeled and cut into slices. Cucumbers are cut into cubes. Chicken broth is boiled with saffron. Onions are stewed in hot butter. Add cucumbers and salt. Vermouth is added. Boil for 10 minutes. Then pour in the broth and cook for 15 minutes. The arugula is washed and the leaves are separated from the stems. Add to soup. Add nutmeg. The tomatoes are washed, dried, and divided into 4 parts. Add to soup.

Cold green onion soup

green onions 250, ground red pepper 1, salted sesame 1, table vinegar 25, soy sauce 100.

Water is boiled and cooled. Add soy sauce and vinegar. Finely chop the onion. Mix with sauce, pepper and sesame seeds.

Section 4 Labor protection

4.1 Basic provisions of labor protection legislation

Protecting the health of workers, ensuring safe working conditions, eliminating occupational diseases and industrial injuries constitute one of the main concerns of our state.

In accordance with the Constitution of Russia, citizens are provided with equal rights in the field of labor, regardless of nationality and gender. Women are given equal rights with men to work, pay, rest and social security.

The protection of citizens' labor rights is carried out by state organizations and trade unions. The country's legislation pays great attention to creating favorable working conditions for human life and health. It includes a complex of legal, technical and sanitary measures.

Labor protection measures are developed on the basis of the Constitution of the country, and their implementation is entrusted to the administration of enterprises and organizations. The organization is obliged to introduce modern means of protection that prevent occupational injuries and provide sanitary and hygienic conditions that prevent the occurrence of occupational diseases.

Occupational safety and health in Russia is a wide range of legal, sanitary and hygienic, technical and organizational measures aimed at creating healthy, safe and highly productive working conditions in public catering establishments.

Safety is one of the main tasks of “Occupational Safety and Health”, which includes a set of technical and organizational measures aimed at creating and implementing safe equipment, safe production processes, automatic communication and alarm systems, fencing and safety devices, as well as personal protective equipment that prevent possibility of industrial injuries.

At each enterprise, the relationship of workers and employees with the administration is stipulated in the form of a collective agreement, which is concluded by the local trade union committee on behalf of workers and employees with the administration of the enterprise. The conclusion of a collective agreement is preceded by discussion and approval of its draft at a meeting of workers and employees. This agreement applies to all workers and employees of the enterprise, regardless of whether they are members of a trade union.

The collective agreement contains the main provisions on labor and wages established for a given enterprise, in accordance with current legislation, as well as provisions in the field of working time, rest time, wages and material incentives, labor protection, developed by the administration of the enterprise and the trade union staff within the limits of the rights granted to them.

Legislation, while protecting the established length of the working day (40 hours) per week, as a rule, does not allow overtime work. Carrying out such work is permitted in exceptional cases, but even if there are legal grounds for carrying out overtime work, the enterprise administration does not have the right to carry out it without the permission of the trade union committee.

Labor legislation shows exceptional concern for the younger generation and provides the most favorable conditions for work, rest and education of adolescents.

Employment is allowed starting from the age of 16, from a six-hour working day, while maintaining full-time pay as for adult workers of the corresponding category. It is prohibited to employ teenagers at night and overtime. Teenagers are not allowed to work in hazardous and difficult working conditions.

All workers and employees are provided with annual paid leave of at least 24 working days. Women are also provided with many other benefits under current legislation.

The administration of a public catering establishment is obliged to ensure the issuance, storage, washing and repair of workwear, safety footwear and other personal protective equipment. Monitoring compliance with laws on labor protection, safety and industrial sanitation is carried out by state LABOR inspection bodies and trade unions. Monitoring compliance by enterprises with sanitary and hygienic working conditions - State Sanitary and Epidemiological Service, and monitoring compliance by enterprises fire safety-- State fire supervision.

The trade union committee also exercises control over the work of the public catering enterprise and the implementation by the administration of labor legislation, rules and regulations on safety and industrial sanitation. In case of failure to fulfill obligations under the collective agreement, non-compliance with norms and rules on labor protection and safety, the trade union committee has the right to raise the issue of punishment or removal of the management employees of the enterprise.

Decree of the President of the Russian Federation dated July 20, 1994 No. 1504 approved the regulations on the federal labor inspection (Rostrudinspektsiya) under the Ministry of Labor of the Russian Federation and its responsibilities.

The Rostrudinspektsiya and its state labor inspectorates of republics, territories, regions, autonomous okrugs, districts and cities form a unified system of supervision and control over compliance with the legislation of the Russian Federation on labor and labor protection at enterprises, institutions, organizations of all forms of ownership.

4.2 Organization of labor protection work

Work on labor protection at enterprises must be organized in accordance with the Regulations on the organization of work on labor protection, developed taking into account the current industry Regulations on the organization of work on labor protection and approved by the head of the enterprise.

The Regulations must indicate that general management and responsibility for organizing and carrying out labor protection work throughout the enterprise rests with its manager (owner), and in the structural divisions of the enterprise - with their managers.

At the enterprise, the Regulations must establish the following procedure:

organization and frequency of occupational safety training for workers;

Conducting and frequency of occupational safety briefings;

Carrying out fire safety work;

Carrying out high-risk work with the issuance of a permit;

carrying out loading and unloading operations; d -- equipment maintenance;

assigning equipment to people responsible for its correct and safe operation during use;

providing and issuing special clothing and personal protective equipment to employees;

monitoring compliance with labor safety rules and regulations for the enterprise as a whole and its structural divisions.

Practical work on labor protection is carried out by a special service, a labor protection engineer or a person entrusted with this work by order of the enterprise, subordinate directly to the head of the enterprise.

Occupational safety training for workers should be carried out at all public catering establishments, regardless of the nature and degree of danger of production, as well as regardless of the form of ownership.

Instruction and training in safe techniques and work methods are carried out for all workers and engineering and technical workers at all sites, regardless of the length of service, qualifications and experience of the worker, as well as for persons who arrived at the enterprise for practical training.

At public catering establishments, occupational safety briefings, based on the nature and time of delivery, are divided into introductory,

primary at the workplace, repeated, unscheduled and targeted.

Induction training. Introductory training on occupational safety is carried out with all newly hired workers, regardless of their education, work experience in a given profession or position, with temporary workers, business travelers, students and students arriving for practical training.

Introductory training is carried out according to a program approved by the head of the enterprise. This briefing must be carried out by the head of the enterprise or an employee who, by order of the head of the enterprise, is entrusted with practical work on labor protection and safety.

When conducting an introductory safety briefing, the enterprise administration is obliged to familiarize the employee with:

with the main provisions of the Labor Legislation;

with internal labor regulations;

with basic electrical safety requirements;

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It is probably difficult to find another people in whose diet soups would play such an important role as among the Russian people. Over the course of many centuries, methods of preparing national liquid dishes have been formed in our country. Russian cabbage soup, borscht, rassolniki (kalya), ukha, selyanka, okroshka and botvinya have an excellent taste and high nutritional value.

The famous scientist and culinary specialist Vasily Levshi n wrote back in 1795 that “the establishment of the Russian table consists of four servings: 1) cold dishes, 2) hot or stews, 3) infusions and fried, 4) cakes.” Traditionally, soups are served before the second course, which I.P. Pavlov called the “capital” section of lunch.”

Soups stimulate the appetite with their taste and aroma, the extractive substances of their liquid part enhance the secretion of the digestive glands, promote the absorption of the main part of the meal) Therefore, the custom of serving soup before the second hot course seems completely natural, although, for example, an Uzbek lunch begins with tea in many countries East. soup is served at the end of the meal. Excluding soups from the diet can lead to gastrointestinal diseases.

Russian national soups not only serve as an “appetizing remedy,” as I.M. called them. Sechenov, but also have a high energy value due to the presence of components such as meat, fish, cereals, legumes and other products. It is no coincidence that once upon a time in peasant families and workers' associations, lunch consisted essentially of only soup and bread." By the way, in the old days they ate soups both for dinner and breakfast, and the volume of a serving of soup was 550-650 g. This understandable, since the energy expenditure of the peasant and the artisan was very high and reached 6000 kcal per day. This huge energy expenditure was covered mainly by the cheapest product - bread, a large amount of which in the diet (1-1.5 kg) determined the need for liquid abundantly moistening it - soup.

Modern living and working conditions of man have halved his energy consumption. Accordingly, the consumption of bread decreased, and at the same time the need for a large amount of liquid disappeared, which is why the volume of a serving of soup was reduced to 250-300 g.

Soups are prepared with bone, meat, fish, mushroom, and vegetable broths; fruit and cereal decoctions, milk, kefir, yogurt and kvass. Vegetables, mushrooms, cereals, legumes and pasta, fish, meat, poultry and other products are used as a side dish for soups.

The list of soup dishes alone indicates the great opportunities for each family to diversify the home menu throughout the week or month. In particular, it is recommended to include broth in the home menu once a week, soups with cereals and pasta twice, and on other days it is advisable to prepare vegetable soups.

A Russian lunch is unthinkable without the first course - soup, cabbage soup, borscht. This national tradition comes from ancient times, when the original liquid dish was stew, and the word “soup” appeared only in the times of Peter the Great. Stews, turi, zatiruhi, salomat, slivukhi - all these original Russian dishes were prepared from a wide variety of products: lentils, turnips, cabbage, and later - potatoes, onions, various cereals added to the stews. Peasant families prepared several types of prisons alone. This dish, which is a liquid mixture of kvass (milk, water) and rye bread, onions, herbs and vegetable oil, was extremely popular.

Russian cuisine is famous for its seasoning soups, which are prepared with broths and decoctions of meat, fish, mushrooms and vegetables, rich in extractive substances. Widely used in the preparation of first courses, sauerkraut, kvass and pickles, tomatoes, onions, garlic and root vegetables enrich soups with acids, aromatic and spicy substances that stimulate the activity of the digestive glands.

The main types of Russian soups - cabbage soup, borscht, rassolniki, selyanka, ukha, okroshka - have gained worldwide fame. The ancient tradition of serving cereals and flour products with soups is wonderful and deserves support: buckwheat porridge, pies, pies, cheesecakes, krupeniki, kulebyaki and other starch-rich products. They increase the nutritional value of soups and complement their composition.

Since ancient times, soups in Rus' were cooked in pots, and later in cast iron pots. We ate them with wooden spoons (so as not to burn our lips).

It is difficult to accurately determine the era when soups first entered the human diet. In any case, in the oldest cookbook, written in China 4700 years ago, one of the sections is already devoted to soups.

The lack of scientific information is successfully compensated by myths and legends. Thus, wall hieroglyphs in one of the Egyptian temples (third millennium BC) tell how one of the pharaoh’s slaves stole a chicken and, not knowing what to use it for, boiled it in boiling water. The thief was caught in the act of VI and brought to the foot of the ruler's throne along with material evidence of his offense. Pharaoh, however, was so amazed by the taste and smell of chicken broth (before that, the Egyptians did not know how to cook it), that he generously forgave the slave and made him his chief cook. An inscription on the wall of the Temple of Osiris in Mephes brought to us the name of the unlucky “inventor” of chicken broth - Menes.

Strong broths are useful for all healthy people, as they help restore strength. This was already known in Ancient Greece. Before the Olympic Games, their participants sacrificed a goat and a calf to Zeus, cooked a very strong broth from their meat, and then drank it before the competition.

Of course, soups appeared “much later than fried dishes, since people mastered the art of cooking only after the invention of pottery. Initially, these were primitive decoctions, but gradually they turned into complex culinary compositions consisting of a wide variety of products.

Soup became such a strong part of food that already at the end of the 18th century. it required the creation of all kinds of canned soups. In 1763 M.V. To supply the then planned polar expedition, Lomonosov ordered the provision departments to “make one and a half pounds of dried soup with and without spices.”

For the invention of a method for preserving various products, including broths, the Parisian pharmacist Nicolas Francois Appert was awarded the title “Benefactor” of humanity in 1809.”

In Russia, scientists D.I. studied this problem. Mendeleev and V.N. Karazin. For the first time, dry broths were produced for widespread consumption. factories of the merchant Kadykov in the Novgorod province. It is curious that back in 1812, Anna Kern’s father Peter Poltoratsky organized the production of canned broth to supply the Russian army. It's just a pity that the convoy with this valuable product, heading to Russian. The army was captured by the French.

In England, industrial production of canned soups has been carried out since the beginning of the 19th century, and in the USA - since 1847, and now their production reaches three billion cans per year. Another direction has become widespread in our country - the production of freeze-dried dry soups.

Since ancient times, vegetables and fruits have been used as food and used as dietary and remedy. Vegetables and fruits greatly stimulate the activity of the digestive glands and liver. When eating vegetables and fruits with meat, eggs, fish, cottage cheese and other protein foods, the secretion of gastric juice almost doubles and protein is better absorbed.

The nutritional value of vegetables and fruits is determined mainly by their content of carbohydrates, organic acids, nitrogenous and tannins. Vegetables and fruits are extremely important in nutrition as a SOURCE of vitamins such as C, P and provitamin A. Together with vegetables and fruits, the human body receives the bulk of alkali metal salts, which play an important role in maintaining the alkaline-acid balance in the blood and human tissues. Vegetables and fruits have many medicinal properties: blueberries and pears have a strengthening effect, and plums have a laxative effect on the intestines; raspberries are used to treat colds; Recently, it has been found that vegetables and fruits help protect the body from radiation damage, and cabbage juice can be used to treat the age-old disease.

Currently, in the organization of rational nutrition and in the treatment of many diseases, great importance is attached dietary fiber, which are structural compounds that form the membranes of plant cells. Due to the content of fiber, hemicelluloses, pectin, lignin, etc. in fruits and vegetables, they are an important and rich source of dietary fiber for the body.

The chemical composition of vegetables and fruits is varied and depends on their type, variety, maturity, harvesting time, storage methods and other factors.

Substances that make up vegetables and fruits are divided into insoluble and water-soluble. Insoluble fibers include fiber, hemicelluloses, protopectin, starch, fats, some nitrogenous substances, minerals and some others.

Soluble compounds are sugars, organic acids, pectin; part of the nitrogenous substances, tannins and dyes, most vitamins, glycosides, etc.

Water gives plant tissue juiciness, a turgor (elastic) state, is a solvent for the bulk of dry substances and creates a favorable environment for the high activity of various biochemical processes in fruits and vegetables both during their growth and during storage.

Fresh vegetables and fruits have a high water content. This content depends on the type of vegetables and fruits, their variety, growing conditions and ranges from 70 to 95%. Part of the water (10-20%) is firmly retained by colloids of fruits and vegetables and is difficult to evaporate. This water is usually called bound, the other part is contained mainly in cell sap and is easily subject to evaporation; it is called free.

During storage, vegetables and fruits lose some water due to evaporation. The magnitude of these losses depends on the structure, size, physiological state of vegetables and fruits, temperature, relative humidity of the surrounding air and other factors.

Minerals in vegetables and fruits they are found in the form of salts of organic and mineral acids, and can also be an integral part of some high-molecular compounds - vitamins, proteins, enzymes, etc. The total content of minerals ranges from 0.2 to 2%. Among them, the predominant macroelements are potassium, calcium, sodium, phosphorus, and iron. Vegetables and fruits contain the most potassium; carrots, cabbage, and strawberries contain a lot of phosphorus and calcium. Rich sources of iron are lettuce, tomatoes, cucumbers, strawberries, and apples.

Iodine, sulfur, lead, fluorine, manganese, copper, arsenic and other minerals, called trace elements, are found in vegetables and fruits in large quantities(several milligrams per 100 g of product).

Minerals are distributed unevenly: there are more of them in the peripheral layers of vegetables and fruits than in the internal ones.

Carbohydrates, among the dry matter of vegetables and fruits account for up to 90%. They are the main source of energy and building material of plant tissue. Among the carbohydrates of vegetables and fruits, sugars, starch, fiber, hemicelluloses and pectin substances are of particular importance.

S a k h a r a are represented mainly by glucose, fructose and sucrose. Xylose, rhamnose, maltose, etc. are less common. The sugar content in certain types of vegetables and fruits varies greatly. So, in cucumbers there is an average of 2.5% sugar, in tomatoes 3.5%, in onions - 5-14%, in cherries - 7-14%, in grapes - 14-22%.

Different types of fruits and vegetables differ in their sugar composition. In pome fruits (apples, pears, quinces, etc.), fructose quantitatively predominates, with less glucose and the smallest amount of sucrose. In apricots and plums, the main sugars are glucose and sucrose, and berries are characterized by approximately the same content of glucose and fructose and a small amount of sucrose. Glucose predominates in carrots and melons, and fructose predominates in watermelons.

The total sugar content of the same varieties of fruits or vegetables may vary depending on conditions. their cultivation. Fruits and vegetables grown in the south usually contain more sugars compared to varieties of the same name in the northern regions. During storage, the sugars of fresh fruits and vegetables undergo quantitative and qualitative changes. Thus, due to the hydrolysis of more complex compounds, the sugar content can increase; Along with this, some of the sugars are consumed by fruits and vegetables for life processes.

Starch accumulates in some plants as a reserve substance. Its content in vegetables and fruits is subject to significant fluctuations. There is a lot of starch in potatoes (1425%), green peas (5-6%), sweet corn (4-10%), other fruits and vegetables do not contain starch, or it is contained within a few tenths of a percent. The exception is green unripe fruits and vegetables. Green apples of winter varieties contain 4-5% starch, and during the period of removable ripeness - 1.5-2%. As they ripen, the amount of starch in such fruits decreases due to its hydrolysis and by the time the fruits are fully ripe, it completely disappears.

Fiber (cellulose) is the main building material of plant cells. Its amount in vegetables ranges from 0.3 to 3.5%, in fruits - from 0.5 to 4%. Watermelons, cucumbers (0.3-0.6%), plums, cherries (0.5%), and zucchini (0.3%) have a low fiber content. There is a lot of fiber in currants (3%), horseradish (2.8%), and dill (3.5%).

The surface layers of vegetables and fruits, and especially the integumentary tissues, contain more fiber than the internal parts.

In addition to fiber, the composition of plant cell walls includes hem celluloses (semicells). Like fiber, these are high-molecular compounds, but less durable and easily hydrolyzed. In fruits and vegetables they are represented by pentosans and hexosans, and their content ranges from 0.2 to 3.1%. Usually there are more of them in those vegetables and fruits that have a lot of fiber.

Pectinic substances- These are high-molecular compounds of carbohydrate nature. Of these, protopectin, pectin and pectic acid are found in vegetables and fruits.

The pectin substances of unripe fruits consist predominantly of water-insoluble protopectin, which is part of the outer layers of cells, as if gluing them together and giving the plant tissue a solid consistency. As fruits and vegetables ripen, protopectin, under the action of the enzyme protopectinase, turns into soluble pectin, and the consistency of the tissue softens. The same process of tissue softening, but without the participation of enzymes, occurs during culinary heat treatment of fruit and vegetable raw materials.

Pectin in its pure form is a white powder without taste or smell. When aqueous solutions of pectin are heated with sugar and acids, a jelly (gel) is formed. This property of pectin is used in the manufacture of jelly, marmalade, marshmallows and other products.

In structure, the pectin molecule resembles a chain consisting of large quantity galacturonic acid residues in which the carboxyl groups are fully or partially esterified with methyl alcohol.

The pectin of different fruits and vegetables consists of different amounts of galacturonic acid residues, and therefore has different molecular weights. The degree of methoxylation (the number of methoxyl groups - OCH h) of pectin from different plants is not the same. The higher the molecular weight and the degree of methoxylation, the higher its gelling properties. Pectin of some varieties of apples, oranges, quinces, and black currants has a high gelling ability. Vegetable pectin is characterized by low gelling ability.

Pectic acid is formed during the hydrolysis of pectin in the form of a flocculent sediment. It does not have gelling properties.

Organic acids are presented in vegetables and fruits, mainly apple, lemon, and wine. Less commonly and in small quantities, oxalic acid, benzoic acid, salicylic acid, and succinic acid are contained.

Among vegetables, rhubarb (1.0%), sorrel and tomatoes (0.5%) are high in acids. Other vegetables contain about 0.1% acids.

Fruits usually have more acids than vegetables. Thus, apples contain 0.7% acids, lemons - 5.7, cherries - 1.3, cranberries - 3, grapes - 0.6%.

I Block and l i m o n a s i l o t s are found in predominant quantities in pome and stone fruits . Wine acid is the main one in grapes (0.31.7%) and is found in free and bound form; it is absent in apples and black currants; in other fruits it is found in small quantities. Benzoic acid found in small amounts (0.1%) in lingonberries and cranberries" s al i c i l o v a i- in raspberries. Benzoic acid has antiseptic properties, and thanks to this, cranberries and lingonberries are well preserved. Oxalic acid It is irritating to the mucous membrane, promotes the removal of calcium from the human body, makes bones brittle, and can form kidney stones. Therefore, the consumption of foods prepared with sorrel should be limited, especially for children and the elderly.

The taste sensation of acids in fruits and vegetables, in addition to their overall quantitative content, is significantly influenced by the concentration of hydrogen ions in the cell sap, the content of sugar, and tannins. Sugar contained in the pulp of fruits and vegetables masks the sensation of sour taste. tanning substances, on the contrary, emphasize it. The taste properties of fruits and vegetables can be characterized by the sugar and acid content, i.e. the ratio of the percentage of sugar to the content of acids found in the pulp of one or another type of fruit or vegetable.

Nitrogenous substances The composition of fruits and vegetables includes proteins and non-protein nitrogen compounds (amino acids, acid amides, ammonia compounds, etc.).

The amount of nitrogen compounds in fruits is small and ranges from 0.4 to 2%. Vegetables have a higher content. There are a lot of nitrogenous substances in legumes (2.4-6.5%), cabbage vegetables (1.8--"---4.8%), spinach (2-4%), salad vegetables (0.62.9 %) and in potatoes (1.5-2.6%). Among nitrogenous substances, protein nitrogen accounts for about half of their total amount. Brussels sprouts, legumes and spinach have the highest content of protein compounds.

An extremely important role in various life processes of fruits and vegetables belongs to the nucleic acids ribonucleic acid (RNA) and deoxyribonucleic acid (DNA), although they are contained in very small quantities.

When processing fruit and vegetable raw materials, nitrogenous substances sometimes cause undesirable effects. So, when cooking jam, proteins contribute to the formation of foam, which in the future can be good nutrient medium for microorganisms. The darkening of processed potatoes, many vegetables and fruits is sometimes caused by the interaction of the amino acids they contain with sugars, which results in the formation of dark-colored products - melanoidins.

Glycosides- these are complex compounds of sugars with alcohols, aldehydes, phenols, and acids. They are found in small quantities in fruits and vegetables, but despite this, they give them a bitter taste and a specific aroma. Most often they are found in the skin, seeds, and less often in the pulp. Of the glycosides in fruits and vegetables, there are amygdalin, vaccinin, hesperidin, solanine, sinigrin, etc.

Amygdalin(C20 H27NO 11) is contained in the seeds of bitter almonds in the amount of 2.5-3%, plums - 0.96, cherries - 0.82, peaches - 2-3, apples - 0.6%. In the seeds of pears, sweet almonds , sweet apricot kernels lack amygdalin. When amygdalin is hydrolyzed under the action of the emulsin enzyme or acids, glucose, benzoic aldehyde and the toxic substance hydrocyanic acid are released:

C20 H27NO 11 +2H20=2C6H12O6+C6H5CHO+ HCN.

IN a k c i n i n(C 13H I6O 7) is found in cranberries and lingonberries. At. Its hydrolysis releases glucose and benzoic acid.

G e s per i d i n(C 50H 60O 27) is found in the peel of citrus fruits and gives it a bitter taste. Along with hesperidin, citrus fruits contain naringin. citronin, limonin.

S o l a n i n(C 45H 7INO I5) is found in potatoes and is a poisonous glycoalkaloid. Usually it is found in potatoes in small quantities (0.002-0.02%) and does not have a toxic effect. The skin of tubers, as well as green and sprouted tubers contain it in increased quantities. The specific taste of potatoes boiled in their skins largely depends on solanine, which, when the tubers are cooked, is partially transformed into the pulp.

S i n i g r i n(C l0H I6KNS 2O 9) is found in horseradish roots and mustard seeds. When water is added to crushed horseradish or crushed mustard seeds, sinigrin hydrolyzes to release sugar and allylic mustard oil, which produces the pungent odor and taste of horseradish and mustard.

Tannins They have a tart (astringent) taste. in most fruits and vegetables they are found in small quantities (0.1-0.2%). in fruits such as sloe, dogwood, unripe persimmon, the content of tannins is 0.5-1.5%.

Tannins are capable of oxidizing and at the same time turning into dark-colored compounds - Phlobaphenes. This process occurs especially quickly under the influence of enzymes. This property of tannins causes the darkening of peeled fruits and vegetables, the appearance of dark spots, for example on apples, in places of impact, pressure, etc.

With iron salts, tannins give a black-blue or black-green color. When the pulp or juice of fruits and vegetables comes into contact with iron, zinc, or copper, unnatural shades may appear in their color. The most common and studied tannins in fruits and vegetables are t a n i n s And k a t e x i n s.

Dyes in fruits and vegetables they are found in the form of anthocyanins, flavones, carotenoids and chlorophyll.

A n t o c i a n s are a group of pigments that color fruits and vegetables red, and blue colors with different shades. Various anthocyanins in combination with other pigments determine certain shades of color of fruits and vegetables. According to their chemical structure, they are glycosides and, upon hydrolysis, break down into sugar and aglycones, which belong to the group of anthocyanidins.

The following coloring substances are known from this group: cyanidin, which is part of the coloring substances of plums, apples, red cabbage, potatoes, etc.; enine, found in pink and red grape varieties; keracyanin - in cherries and sweet cherries; idein - in lingonberries. The color of beets is due to the presence of betaine, which is chemically related to betalain pigments. Upon hydrolysis, betaine breaks down into glucose and the aglycone betanidin.

Due to the presence of a free positive charge, aglycones have amphoteric properties and are sensitive to the pH of the environment. In an acidic environment they are red, in a neutral environment they are purple, and in an alkaline environment they are blue. When processing fruits and vegetables, the lower the pH of the environment, the better the natural color of the product is preserved.

Anthocyanins can also change their color when in contact with certain metals. Thus, under the influence of tin or aluminum salts, the color of cherries, cherries, and plums acquires a purple tint; Iron salts give cherries their black color. In cherries, these changes are less pronounced. Grape juice with anthocyanin color changes its color when it comes into contact with iron, tin, copper, and nickel.

F L a v o n e p i g m e n ts participate in the formation of yellow and orange colors in fruits and vegetables. This group includes quercetin, contained in dry onion scales.

K a r O t i n o i d s color fruits and vegetables orange-red and yellow colors. This is a large group of pigments that are fat soluble, sensitive to acids and oxidizing agents, and resistant to alkalis.

Common carotenoids are carotene, lycopene, and xanthophyll.

Carotene is orange in color and is found in green plant leaves, where it is masked by the green color of chlorophyll, in carrots, apricots, and melons.

Lycopene has a red color and is found in tomatoes (5-8 mg%), rose hips, etc.

Xanthophyll is a yellow pigment, which is a product of carotene oxidation, found in the green parts of plants. Analogues of xanthophyll are also known: cryptoxanthin - in the skin of oranges and tangerines, capsanthin - in peppers, etc.

C h l o r o P h i l l colors fruits and vegetables green color, found in large quantities in spinach and nettles. The chlorophyll molecule contains magnesium. When heated in the presence of acids, chlorophyll undergoes hydrolysis and a pheophytin-brown color is formed, and when heated in an alkaline environment, intense green chlorophyllides are formed. The change in color of chlorophyll can be facilitated by the presence of metal ions. In the presence of iron, a brown color appears, in the presence of tin and aluminum - grayish, in the presence of copper - bright green.

Essential oils determine the smell of vegetables and fruits. The composition of essential oils includes compounds of various natures: terpenes, alcohols, aldehydes, ketones, phenols, ethers, etc. Essential oils are insoluble in water, but dissolve in various organic solvents, are very volatile and easily distilled with water vapor. In different fruits and vegetables, the composition of essential oils is different and is a mixture of different substances. Citrus essential oils are composed of terpenes, citral hydrocarbons, linalol, and other compounds; dill essential oils - from limonene, apiol, carvone; Radish essential oils are from rafanolide, methyl mercaptan.

The content of essential oils in fruits and vegetables is very small and varies between hundredths and thousandths of a percent. The exception is citrus fruits, whose peel contains from 1.2 to 2.5% essential oils. There are many essential oils in the seeds of dill (2.5%) and parsley (2.7%), in the roots of parsley (0.05%) and parsnip (0.35%). Maximum amount essential oils accumulate in fruits and vegetables by the time they are fully ripe, especially in seasons with a lot of sunny days.

From vitamins in fruits and vegetables C, P, A, B 1, B 2 predominate.

V i t a m i n C is widely distributed in fruits and vegetables and occurs in the form of ascorbic and dehydroascorbic acids.

The content of vitamin C in certain types of fruits and vegetables varies within the following limits (in mg%): in cabbage - 3565, in potatoes - 20, in cucumbers - 10, in tomatoes - 25, in apples - 13, in citrus fruits - 40- 60. Rich sources of vitamin C are rose hips - from 120 to 1200 mg%, black currants - 100-400, green walnuts - 700-1200 mg%. Vitamin C is distributed unevenly in different parts of fruits and vegetables: there is usually more of it in the peripheral layers than in the internal ones.

The peel of citrus fruits contains approximately three times more vitamin C than the pulp.

V i t a m i n R belongs to a large group of flavonoids that strengthen the walls of blood vessels. vessels. Together with vitamin C, it participates in redox transformations in our body and enhances the biological effect of vitamin C. Among the flavonoids that have P-vitamin activity, fruits and vegetables contain quercetin, rutin, eriodictin, and cyanidin. The content of vitamin P in white cabbage reaches 30 mg%, in lemon peels - up to 500, in grapes - up to 25-240 mg%.

C a r o t i n e (pro v i t a m i n A) in the human body it turns into vitamin A. Carrots, pumpkin, apricots, peaches, and leafy vegetables are high in carotene.

VITAMIN B 9- folic acid. Lack of this vitamin in food can cause anemia. It is found in potatoes, apples, apricots, and leafy vegetables. Strawberries and raspberries are especially rich in this vitamin.

V i t a m i n U- anti-ulcer factor. The richest sources of this vitamin are white cabbage leaves and asparagus shoots. It is also found in other vegetables, but in smaller quantities.

Potato is the most important agricultural crop, occupying second place among plant food products after bread. The tuber pulp has a different structure and consists of several layers (Fig. 4). The outer layer of pulp, 3-11 mm thick, is called the cortical layer, in which outer and inner layers are distinguished. The inner layer consists of living cells filled with starch, and the outer layer is made of cellulose and suberin, which takes part in the formation of protective suberized tissue on the tubers during storage. Under the cortical layer there is a ring of vascular bundles, which, at the location of the eyes, approaches the surface of the tuber. The entire tissue from the ring of vessels to the center is called the pith and consists of thin-walled cells containing starch grains.

A potato tuber contains on average, by wet weight: cyx substances - 25%, including. nitrogenous compounds - 2, starch - 18, mineral elements - 1.1, sugars - 1.5, fiber - 1, acids - 0.1%. During storage, potatoes can sometimes accumulate more than 1.5% sugars and then they acquire an undesirable sweet taste. Freshly harvested potatoes contain an average of 20 mg% of vitamin C, as well as vitamins B 1, B 2, B 6, PP, K. Most of the nitrogenous substances in potatoes are the protein tuberin, which is rich in essential amino acids, its value is equal to 85% of the value of chicken protein .

Depending on the variety, the color of the skin of the tubers can be white, pink, yellow, red, purple. Based on the number of eyes and the depth of their occurrence, tubers with deep and superficial eyes, with large and small numbers of them, are distinguished. The pulp of potato tubers darkens quickly and does not darken for a long time when cut. Darkening of a fresh cut of a tuber occurs when the amino acid tyrosine is oxidized under the influence of the enzyme tyrosinase and atmospheric oxygen.

According to their purpose, potato varieties are divided into table varieties, used directly as food, and technical varieties - for the production of alcohol, starch, molasses and other products with a high starch content, crust m o w - for livestock feed and u n i v e r s a l - suitable for both food and technical processing.

Potatoes of table varieties have a good taste, have a smooth skin, shallow eyes, and do not darken for a long time when peeled and cut. Varieties with medium-sized round tubers produce less waste during culinary processing. These varieties contain 12-18% starch, are easily boiled, but do not crumble, and are stored well.

Based on the time of ripening, potato varieties are conventionally divided into early varieties with the shortest growing season (ripening period 75-90 days), medium (up to 120 days) and late (more than 120 days ). Late varieties contain more starch and other dry substances compared to early ones. The sugar content in these varieties is slightly lower. There is no sharp difference in vitamin C content between late and early varieties. Early varieties (Early Rose, Epicurus, Epron, Priekulsky Early, Odessky, Sedov, Volzhanin, Imandra, Friendship, etc.) are used for preparing boiled, boiled and baked potatoes in their skins, as well as for salads.

Starch.

Starch is a white powder consisting of starch grains. The shape and size of the grains are characteristic of each starch-containing plant, and using these indicators, using a microscope, the origin of the starch can be determined.

In industry, starch is obtained from tuber raw materials (potatoes, sweet potatoes, cassava) and from grain raw materials (corn, wheat, rice, sorghum).

In the cells of a potato tuber, starch grains are contained in cell sap, so the goal of production is to destroy the cell membranes and release the starch grains and clean them of impurities. To do this, the washed potatoes are crushed into a mush, from which the starch is separated by washing with water on sieves; only drinking water is used, to which sulfur dioxide is added to prevent microbiological spoilage and darkening of the starch. The resulting raw starch is dried to a moisture content of no more than 20%.

Isolation of starch from grain raw materials is complicated by the fact that starch grains are cemented by protein layers. To weaken the bonds of protein with starch, corn grain is soaked for 48-50 hours in a solution of sulfurous acid. The grain is crushed and the germ is separated, which is used to obtain corn oil, and the grain particles are ground. The subsequent isolation of starch is carried out similarly to the isolation of starch from potato raw materials.

The chemical composition of starch grains is heterogeneous: 96.1-97.6% of dry matter is made up of polysaccharides amylose and amylopectin. Amylose occupies a smaller part (usually 15-25%), but it is it that determines the characteristic properties of starch. The grain also contains minerals and proteins, fiber, and fatty acids.

The starch grains of all plants are constructed in the same way. X-ray studies have established that they have a crystalline structure and are formed by thin microcrystals.

The microporous structure of grains determines such basic properties of starch as hygroscopicity, swelling, the ability to form pastes, and jellies.

The main properties of starch are manifested in an aqueous environment and when exposed to high temperatures. In cold water, the grains do not change noticeably; an increase in temperature causes them to swell, and at 60-70 C the suspension becomes viscous. During gelatinization, simultaneously with swelling, the crystalline structure of the grains is destroyed. Starch paste is a colloidal solution.

Viscosity is an important characteristic of pastes. It influences the formation of the structure of products such as soups, gravies, sauces, jelly, puddings, and pie fillings. The viscosity of pastes and their transparency depend on the nature of the starch: potato starch pastes are more viscous and more transparent than corn starch pastes. To obtain solutions of the same viscosity of corn starch require 20-30% more.

Starch pastes containing 6-8% starch can form jellies when cooled. Their properties depend on the nature of the starch: jellies made from potato starch are transparent, colorless, viscous; from corn and grain sorghum are viscous, cloudy, pasty, with a typical grainy taste; from wheat - softer compared to jellies of corn and sorghum starch; from rice - soft and cloudy.

The properties of jellies are also influenced by the concentration of the paste, time, and cooking temperature. stirring during cooking, adding ingredients, storage temperature,

Starch pastes and jellies become cloudy during storage and separate, releasing a liquid phase. Systems made from potato starch are more resistant to such aging (retrogradation). Lowering the temperature during storage accelerates retrogradation; Freezing and thawing are especially detrimental.

The characteristic “starch” taste, caused by non-carbohydrate components, affects the quality of products thickened with starch. This taste is more pronounced in grain starches than in tuber starches. This flavor is weakened by cooking and can be completely masked by other flavoring agents.

Based on quality, starch is divided into grades: potato-extra, highest, l-th and 2nd; corn - higher, l-th and amylopectin (from waxy corn); wheat - extra, highest, l-th. The grade of starch depends on its purity and is determined by color, the number of specks (dark inclusions) per 1 dm 2 of starch surface, acidity and ash content. The content of water and sulfur dioxide is limited. Foreign odor and crunch in a culinary test of starch paste are not allowed in all types of starches. .

Starch is packaged in bags of 25, 50 and 60 kg; The outer surface of the bags is coated with paste. Starch is packaged in bags of 100-1000 g.

Store starch at a temperature not exceeding 15 ° C and relative air humidity not exceeding 75%; You can store it at temperatures below 0 °C. Starch is hygroscopic, capable of being moistened in the upper layer and subject to microbiological deterioration.

Carrot is one of the most important vegetable crops. It tastes good and contains many essential substances for humans.

Carrots are important due to the presence of pectin substances (1.6%), which have a beneficial effect on the metabolism of the human body and contribute to the removal of radioactive elements.

Carrots are valued as a source of carotene, which is mainly represented by B-carotene. Together with xanthophyll, carotene gives carrots different shades of color. The largest amount of carotene is found in the outer layers of carrots. The core of root vegetables contains less of it, is lighter in color, has less sugar and more fiber than the peripheral layers.

Minerals consist of salts of calcium, potassium, iron, phosphorus, and trace elements. The pleasant aroma of carrots is due to the presence of essential oil, which includes pinene, limonene, esters of acetic and formic acids.

The characteristic distinguishing features of carrot varieties are the growing season, the shape and size of the root crops, their structure, the color of the pulp and core, taste and keeping quality.

Carrots are divided into early ripe(ripens in 70-100 days), - mid-ripening (up to 125 days) and late-ripening(more than 125 days).

The shape of root crops can be conical, cylindrical, round, spindle-shaped.

By length, root crops are divided into short (3-5 cm), semi-long (8-20 CM), long (20-45 cm). From short varieties the best is the Parisian carotel - a very early ripening variety, the roots are orange-red, thick, round in shape, 4-5 cm long; the core is relatively small, the pulp is juicy and sweet; poorly stored. Semi-long(Nantes, Moscow winter, etc.) and long varieties (Valeria) are well preserved.

In cooking, carrots with a bright, intense color are more highly valued because they contain more carotene and sugars, and the flesh is tender and juicy. Carrots are used raw, boiled, stewed, for preparing canned food, marinades, for drying, and in cooking - for first and second courses.

Beet- a root vegetable characterized by red pulp with different shades of color depending on the amount of betaine. The darker the color of the root vegetable and the fewer light (woody) rings on the cut, the higher the value of beets in cooking, since root vegetables with light rings contain a lot of fiber and little sugar.

The high nutritional value of beets is determined by the content of sugars, nitrogenous substances, minerals and vitamins. Nitrogenous substances in beets are represented by glutamic acid, arginine, purine bases, xanthine, hypoxanthine, cystine, lysine, proteins, etc., which, when cooked, pass into the broth and give it a specific taste. Beets contain vitamins C (10 mg%), B 1, B 2, PP, P, folic acid, as well as cobalt, which regulates human metabolism. The composition of minerals includes: potassium 288 mg%, calcium - 38, magnesium - 43, phosphorus - 43, iron 1.4 mg%. In terms of iodine content, beets are superior to other vegetables.

Varieties of table beets are distinguished by shape, color of skin and pulp, severity of rings, and taste.

For culinary purposes the best varieties They are considered to be Egyptian flat with a dark red skin surface and purple-red flesh, excellent taste and burgundy - rounded in shape with a purple-red skin surface and dark red flesh, almost no white rings.

Beets are used for preparing borscht, vinaigrettes, hot and cold dishes, as well as for canning. Juicy leaves and petioles of young root crops are also used as food.

Pome fruits

Pome fruits are formed with the participation of the fruit stalk and consist of a skin, fruit pulp and a five-locular chamber with seeds. This group includes apples, pears, quince, medlar; rowan Pome fruits occupy more than 70% of the area allocated for fruit and berry plantings. They have high nutritional value, good taste properties and are valuable raw materials for processing.

Apples- the most common crop of pome fruits.

The chemical composition of apples depends on many factors: the variety of fruit, their degree of ripeness, growing conditions, duration and storage conditions. The main component of apples is sugar, which accounts for an average of 9%. Fructose predominates among sugars. The acid content is 0.7%. The acids in apples are mainly represented by malic acid and to a lesser extent citric acid. In addition, apples contain 0.4% nitrogenous substances, 0.02-0.27% tannins, 1.3% fiber, 0.8% pectin substances. There is vitamin C in the amount of 13 mg%, and certain varieties of apples contain much more of it - up to 40 mg%.

Depending on the timing of ripening, all varieties of apples are divided into summer, autumn and winter.

Apples of summer varieties are harvested in July - August.

Their harvest maturity usually coincides with consumer maturity; they are used for food immediately after harvest. Fruits collected a few days before consumer ripeness can be stored for two to three weeks. Common varieties: White filling, Papirovka, Grushovka Moscow, Astrakhan white and Astrakhan red.

Apples of autumn varieties are removed from the tree at the end of August - the first half of September. These varieties are characterized by a slower ripening process than summer varieties and are better preserved. Autumn varieties include Borovinka, Antonovka ordinary, Aport, Autumn striped (Streiflin), Titovka, Belfleur-Chinese, Cinnamon striped.

Winter apples are harvested in the second half of September - the first half of October. Immediately after harvesting, the pods have a hard, rough consistency and contain an increased amount of tannins and starch. During the storage process, the apples ripen. Starch undergoes hydrolysis and the sugar content increases. At the same time, the amount of protopectin, acids, and tannins decreases, the fruits acquire the taste, smell and texture characteristic of the corresponding variety. Unlike summer and autumn varieties, winter varieties have good shelf life, and some of them last until the next harvest. The most common varieties: Renet Simirenko, Parmen winter gold, Renet champagne (paper), Sary-Sinap, White Rosemary, Calville snowy, Dojonatan, Kandil-Chinese, Boyken, Banana.

Pears Among pome fruits they occupy a small share. Pears account for about 5% of all areas occupied by fruit and berry plantations.

According to the time of ripening, pears are divided into summer, autumn and winter. Summer varieties - Bessemyanka, Limonka, Ilyinka, Tonkovetka, Lyubimitsa Klappa; o f a s i n e- Forest beauty, Bere-Bosc; winter- Bere winter Michurina, Saint-Germain, Winter Dekanka, Curé, etc. In summer varieties, the fruits ripen no later than the end of August and can be stored for up to two weeks after picking. Autumn varieties are harvested in September and stored for up to 2 months. The fruits of winter varieties are harvested in October and stored for 3-6 months, depending on the variety. The fruits of autumn and winter varieties, like apples, are not used for food immediately after picking, as they are unripe. They acquire consumer maturity during storage.

It is strictly forbidden to allow persons who do not know the operating instructions to operate the machines. Each machine must have operating rules and safety manuals posted. It is necessary to regularly provide each employee with ongoing training on the rules of equipment operation.

The temperature in the soup shop should not be lower than 16C, and in the hot room not

above 26C. Drafts are not allowed.

Switches and fuses must be installed in a closed type. You can turn machines on and off only using the “Start” and “Stop” buttons located directly on the machine body. All moving parts of machines must be guarded and electric motors must be grounded. Replacement parts and lubricating machines should only be done when the drive is switched off.

The floor must be level, non-slippery, with a slope towards the drains for water drainage. Production tables and baths must have no sharp corners.

Women have the right to lift weights of no more than 20 kg (two people - 50 kg), men - up to 80 kg. To move larger loads, you need to use trolleys.

During work, it is necessary to promptly remove and recycle waste, monitor the sanitary condition of the workshop and each workplace,

After finishing work, thoroughly rinse and wipe all machines, dishes and equipment.

Knives must have firmly fixed handles and sharp blades.

The soup shop is one of the most critical areas in public catering establishments. Therefore, the correct organization of its work is of great importance.

The workshop must have a daily work plan drawn up in accordance with the enterprise menu plan, indicating the quantity and range of dishes. The manager of the workshop is obliged to timely and rationally arrange the workforce inside the workshop, and each cook is required to prepare his workplace in advance, check the serviceability of mechanical and thermal equipment, utensils, utensils, etc.

The soup shop is equipped depending on the capacity of the enterprise. The type of equipment heating is selected based on the available energy sources: gas, steam, electricity or solid fuel.

For cooking meat, bone, and fish broths, it is most rational

use digester boilers with a capacity of 125-250 liters. In small canteens you can also use stovetop boilers with a capacity of 40-60 liters. When calculating the capacity of a vessel for preparing bone broth, you must proceed from the bone stock norm provided for one serving of soup. To cook 1 kg of bones, you need a 2.5 liter container.

It is also convenient to use kettles for cooking soups. The capacity of these boilers should be determined depending on the assortment and number of dishes and the timing of their implementation.

For sautéing vegetables, stewing cabbage and beets, use sauté pans and boxes with two handles. Sauté pans with one handle of different sizes are convenient for sautéing onions, small amounts of roots, cooking dumplings, fish, making solyanka, etc.

A cleaning machine must be installed in the soup shop. The soup cook's workplace must be provided with the necessary utensils and production equipment. The cook should have at his disposal: special sheets for cutting quenelles, dumplings and profiteroles, a large or laboratory stone mortar and pestle (depending on the power of the enterprise), sieves with cells of different diameters for straining products and straining broths, screens, colanders and portion molds, scoops and pouring spoons

of various sizes, graduated cylinders, skimmers, meat forks, chef's needles, table scales, spice boxes, cutting boards for raw and cooked foods, chef's knives, graters, spatulas, strainers, etc.

Equally important is the proper organization of the cook's workplace during the distribution, especially in catering establishments that have switched to consumer self-service.

There should be a heated food warmer for serving. The first dishes handed over for sale must have a temperature of at least 70-75°.

For each type of soup there should be a separate measuring spoon, a fork with an ejector for releasing meat.

Tools, equipment, utensils, scales must be assigned to specific employees. This ensures proper organization of the workplace and increases the responsibility of cooks for the serviceability of tools and equipment.

To prepare soups, it is advisable to have two pans: one for cooking broths (with a capacity of 2.5-3 liters at the rate of 0.6 liters for each family member); the second - for cooking soups (at the rate of 0.5 liters per person). To sauté vegetables, flour, and tomato products, you need a saucepan (the so-called saucepan with low sides or a frying pan). To stir the sauté, use a wooden spatula (veselka) or a wooden spoon.

It is convenient to remove food from the broth with a slotted spoon, and pour the soup into plates with a ladle. You also need a colander (or sieve) for draining cereals and pasta, washing herbs, a strainer for straining broths, and a sieve with a metal mesh for wiping food. Tools for cutting vegetables, a whisk for beating, a metal or porcelain mortar and pestle, and molds for baking side dishes for clear soups make the work easier. It is also necessary to have wooden boards (separate for raw and prepared foods) and knives: rooted - for peeling vegetables, medium-long - for slicing foods, and a knife with a wide blade (or hatchet) for cutting bones.

Cold soups.

Cold soups prepared with bread kvass, vegetable decoctions, infusions of beets, sorrel, and kefir. This group of soups includes okroshka, cold borscht, beetroot soup, botvinya, green cabbage soup, etc.

Potatoes, vegetables, roots and other products for these soups are boiled and cut into small cubes or strips. Green onions are chopped. For some cold soups, part of the onion is mashed with a little salt until the juice appears. For cucumbers with rough skin and large seeds, first clean the skin and remove the seeds. The eggs are boiled hard, the whites are finely chopped, the yolks are ground with some sour cream, mustard, salt, sugar and diluted with kvass or kvass with beetroot broth. The prepared products are mixed.

To prepare bread kvass, black bread is cut into slices and fried until dark brown, then poured with hot boiled water (80 0 C) and infused for 4 hours. Then the infusion is filtered, sugar and yeast (previously diluted) are added and placed in a warm place for 8 hours. The finished kvass is filtered and refrigerated. For 1 liter of kvass you need 40 g of rye bread, 1 tbsp. spoon of sugar, 1.5 g of yeast, 6 glasses of water.

For okroshkas prepared with kefir, only bottled kefir is used. You can also use low-fat pasteurized curdled milk and acidophilus.

Beetroot soup is prepared using beetroot infusion, for which prepared and chopped beets are poured with hot water and added citric acid and boil for 10-15 minutes (2 cups of water per 100 g of beets), then cool, filter and store in a cool place until use.

Cold soups are served at a temperature no higher than 14 0 C.

Meat okroshka. Boiled meat products, egg whites are cut into small cubes, green onions are chopped and ground with salt. I cut cucumbers and potatoes into cubes. The products are mixed and filled with seasoned kvass.

Before serving, add sour cream to the okroshka and sprinkle with herbs. Potatoes can be added to okroshka, reducing the mass of cucumbers.

Beef 161, bread kvass 700, green onions 60, fresh cucumbers 120, sour cream 10, eggs 1 pc., sugar 10; mustard 4.

Mixed meat okroshka. This okroshka is prepared and served in the same way as meat okroshka. The range of meat products within the normal range can be changed, for example, including tongue, lean ham, etc.

Beef 97, smoked-boiled ham 40, other products as for meat okroshka.

Fish okroshka. The fish is filleted, cut into small pieces, steamed and cooled. Next, prepare the okroshka as usual.

When serving, put pieces of fish into the okroshka and sprinkle with finely chopped herbs.

Perch or cod 85, beluga, or sturgeon, or stellate sturgeon 84. Other products are the same as for meat okroshka (except beef).

Vegetable okroshka. The prepared vegetables are cut into cubes and placed in seasoned kvass. They release the okroshka as usual.

Bread kvass 650, potatoes 100, carrots 40, green onions 60, radishes 40, fresh cucumbers 130, sour cream 20, eggs 1 pc., sugar 10, mustard 4.

Cold beetroot soup made from raw beets. The beets are washed, peeled, grated, poured with chilled boiled water and sugar, salt and vinegar are added. Finely chopped cucumbers, green onions, hard-boiled egg are mixed, placed in beetroot infusion and refrigerated for 40-50 minutes.

When serving, add sour cream and herbs to the beetroot soup.

Beetroot 80, fresh cucumbers 200, green onions 50, eggs 1 PC., sugar 10, sour cream 80, water 700, salt, dill and parsley, vinegar 3% lb.

Botvinya. The fish is cut into fillets with boneless skin, cut into portions, boiled and cooled. Prepared spinach and sorrel are boiled and pureed. The resulting sorrel and spinach puree is combined, salt, sugar, lemon zest are added and diluted with kvass. Then add cucumbers, cut into strips, grated horseradish, and chopped onions.

When serving, add a piece of fish to the soup, pour it with seasoned kvass and sprinkle with finely chopped herbs.

Sea bass or pike perch 123, or sturgeon, or stellate sturgeon, or beluga 18b, or cod 122, bread kvass 700, spinach 40, sorrel 80, green onions 40, fresh cucumbers 150, salad b5, horseradish (root) 30, dill 1"0, sugar 1"0, lemon zest.

Green cabbage soup with egg. Sorrel and spinach are simmered separately, pureed, mixed, diluted with hot water, salt and sugar are added, brought to a boil and cooled. The potatoes are boiled, cooled and cut into small cubes. Green onions, cucumbers, eggs are cut in the same way as for okroshka.

Prepared products are placed in a chilled decoction of sorrel and spinach. When serving, cabbage soup is seasoned with sour cream and finely chopped herbs.

Sorrel 150, spinach 150, green onions 80, fresh cucumbers 100, eggs 1 pc., sugar 10, water 75"0, sour cream 80, salt, dill and parsley.

Kholodnik. Ripe tomatoes are washed and wiped, add finely chopped onion and green onions, dill and pour cold boiled water, salt and add pepper to taste.

Before serving, add sour cream to the refrigerator. Boiled potatoes are served with the refrigerator.

Tomatoes 500, cold boiled water 500, sour cream 200, green onions 50, dill 10, onions 50, ground black pepper.

Kholodnik in Belarusian. The prepared sorrel leaves are finely chopped, poured with boiling water and boiled for 57 minutes, after which the broth is cooled. Finely chopped green onions are ground with salt until juice appears. Sliced ​​cucumbers, egg white, mashed green onions and egg yolk are combined with chilled sorrel decoction. Then add sour cream, salt and sugar.

Before serving, add finely chopped greens to the soup.

Sorrel 175, fresh cucumbers 40, green onions 24, eggs 1 pc., sour cream 3O, sugar 5, dill 4, parsley.

Sweet soups.

Sweet soups are prepared from fresh, dried or canned fruits and berries. Sweet soups can also be prepared using fruit and berry syrups, purees and extracts produced by industry.

Fresh and dried fruits and berries are pre-sorted and washed thoroughly. The berries are used whole; the fruits are cut into slices or cubes. Before cooking, dried fruits are soaked in cold water for 1.5-2 hours, then boiled in the same water until tender, adding sugar.

Fresh fruits and berries are placed in boiling water, sugar is added and cooked until tender. IN ready soup add starch, previously diluted with a cooled decoction (take 4 parts water for 1 part starch).

To improve the aroma and taste of the soup, add cinnamon, cloves or citrus zest.

Sweet soups are served with various side dishes: rice, pasta, dumplings, corn or wheat flakes, which are prepared separately.

You can serve cream or sour cream with soups.

Fresh fruit soup. Apples and pears are peeled and seeded, pits are removed from plums and cut into small slices. The fruit peelings are poured with water, boiled for 10-15 minutes and left to infuse. Then the broth is filtered, water, sugar, cinnamon are added, brought to a boil and chopped fruits are poured in. Cook for 34 minutes, after boiling, add starch diluted with broth and bring to a boil.

When serving, add cooked rice or pasta (noodles, vermicelli, etc.) to the plate.

Apples 160, pears 180, plums 120, potato starch 20, sugar 100, cinnamon 1, water 650.

Citrus soup. Oranges or tangerines are peeled and cut into slices. Finely chop the zest, pour boiling water over it, add hot water and bring to a boil. The resulting broth is filtered, sugar is added, chopped fruits are added and boiled for 3-4 minutes. Then brew with starch, bring to a boil and cool.

When serving, add a slice of orange or tangerine, cream or sour cream to the soup.

The soup can be served with rice or dumplings.

Fresh oranges or tangerines 250, potato starch 20, sugar 100, water 860.

Soup made from a mixture of dried fruits. Prepared dried fruits and berries are boiled for 15-20 minutes, then sugar is added and brought to readiness. Then brew with starch, bring to a boil and cool.

You can serve rice or dumplings with the soup.

Dried fruits 160, sugar 100, potato starch 20, water 800.

Soup made from dried fruits or berries. Prepare and serve in the same way as soup from a mixture of dried fruits.

Apples 100, or pears 150, or dried apricots 120, or apricots 160, or prunes 160, or raisins 120, sugar 100, potato starch 20, citric acid 1, cinnamon (for apple soup) 1, water 850.

Rhubarb, dried apricots and apples soup. Rhubarb is peeled, dried apricots are pre-soaked, apples are peeled and seeded. Prepared apples, dried apricots and rhubarb are cut and boiled in water with added sugar. The broth is filtered. Some of the fruits and rhubarb are rubbed, poured with a decoction, brought to a boil, and brewed with starch; add the remaining chopped fruit and rhubarb and bring to a boil.

The soup can be served with boiled cream.

Fresh vegetable rhubarb 100, apples 100, dried apricots 50, sugar 100, potato starch 20, water 800.

Fruit puree soup or fresh berries. Peel the apples and remove the seed nests. The berries and fruits are sorted, the stalks are separated and washed. Some berries are left whole; stones are removed from stone fruits. Juice is squeezed out of cherries, cranberries, raspberries, cherries, and strawberries. apples and hard-to-clean fruits are first poached, then wiped, the remaining pulp is poured with water, boiled and filtered. Add sugar to the broth, bring to a boil, brew with starch, bring to a boil again, add berry juice or puree and cool.

When serving, add whole berries to the soup. In addition, the soup can be served with rice, sour cream or cream.

Raspberries, or strawberries, or blueberries, or cherries, cherries, or plums, or peaches, or apricots, or apples 260, or cranberries 120, potato starch 20, sugar 100, cinnamon (for apple soup) 1, water 800.

Soup puree from dried fruits. Dried apples and dried apricots are sorted, washed thoroughly, poured with cold water and cooked until tender. The broth is filtered, the fruits are rubbed, sugar and cinnamon are added, diluted with the broth and brought to a boil. Then the soup is brewed with starch and brought to a boil.

When serving, the soup can be seasoned with sour cream or cream.

Dried apricots 120, apples 100, sugar 100, potato starch 16, cinnamon 1, water 1000.

Soups are widespread dishes in the diet of our people; they are an important nutritionally important part of lunch.

Russian cold soups prepared with kvass, beetroot and fruit decoctions, as well as cold green cabbage soup are unusually original and unique.

Sweet soups have been known in Rus' since ancient times. Their prototype can be called syat - diluted honey, which was served at the end of the meal. This is where the expression “eat your fill” comes from. Cooked wheat grains were poured into the food. This dish was usually prepared on Christmas Eve and then on New Year's Day. Later they began to prepare sati with rice - “Saracenic millet”.

Sweet soups with dumplings have become widespread in the south of the country. They are prepared on the basis of compotes from fresh, dried, frozen fruits and berries. You can use pureed tomatoes and canned fruit and berry purees. Served not only cold but also hot with sour cream or cream.

A variety of products are used to prepare soups - vegetables, potatoes, cereals, legumes, pasta, meat, fish, mushrooms, etc. The composition of these products includes nutrients- proteins, fats, carbohydrates, vitamins, minerals necessary for the human body.

Eating soups as a first course is partly due to the effect they have on digestion. The extractive substances of meat contained in the broth, onions, and vegetables activate the activity of the digestive glands, help stimulate appetite and, consequently, better absorption of food.

"Hey, you, professor of sour cabbage soup!" - sometimes they say jokingly about the cook. Yes, professor, and not only cabbage soup, but such an important and necessary science as cooking technology. This is the science of rational nutrition, based on the long-term experience of practicing chefs, the scientific foundations of which were developed in our country after the Great October Revolution.

To become good cook, you need to know a lot, learn a lot. Culinary secrets are not a multiplication table; you cannot memorize them. You need to be able to perfectly cook various dishes, including sweet, cold, dressing soups, daily cabbage soup, sour, lazy and green.

It seems to many that the profession of a cook is simple, there is nothing to study in it: cook, fry, serve - is the science great? It turns out to be big. And the more we study the technology, and take a closer look at the work of culinary specialists in practice, the more clearly we understand that being a chef is not easy, but it is exciting and responsible. This is because there is no place where people do not use the services of chefs. In a factory and in a school, in a theater and in a holiday home, on board an airplane and an ocean liner, underground, in a coal mine and in the vastness of space. The work, rest, study, and health of millions of people depend on our work. In 1928, Alexey Maksimovich Gorky visited Dneprostroy, went into the factory kitchen, and was interested in how hydraulic builders were served. He gladly dined and then said: “In the factory kitchen, it’s solemn, like in a temple. You prepare nourishing, tasty food for the workers. Don’t despair that you are not famous concrete workers, you also have a golden profession, dear comrades!”

I believe that a chef must develop a subtle and well-developed taste, because without this, even the most precise adherence to recipes and technological rules will not allow him to prepare tasty and nutritious dishes. The success of the business is determined by bringing the dish to taste, that is, adding sometimes the smallest amounts of sugar, salt, pepper, vinegar, spices, etc. to it.

The cook must prepare food that is not only tasty and nutritious, but also beautifully presented so that its consumption causes true pleasure. When decorating dishes, in addition to general technological rules, much depends on the artistic taste of the master, on his ingenuity and ability to correctly use the features of this type of raw material.

“A chef must not just “cook”, but prepare tasty, healthy food for the joy of people, be highly erudite, a good organizer, and for this you need to be a master.”

1. Androsova V.D., Zakharova T.I. Soups: “Economy” M-1986

2. Cooking Anfimova N.A., Tatarskaya L.A., Zakharova T.I., “Economics” M, 1978,

3. Buteykis N.G. Organization of production of public catering enterprises. M., 1985.

4. Mikhalenko V.E. Food merchandising. : “Economy” M-1989

5. Ioffe M.Ya., Fytykhov D.F. Labor protection in trade and public catering. "Higher School" M-1990

6. Sokolinskaya N.I., Grigoriev S.F. Organization of work of a public catering establishment. : “Economy” M-1990

7. Novozhenov Yu.M. Profession: cook. : “Economy” M-1989

8. Korshunov N.V. Organization of service in restaurants. "Higher School" M-1980

9. Kovalev N.I. Soups: “Isis” M-1992

Introduction. 1

1.1. The importance of soups in nutrition. 1

1.2. The history of the origin of soups. 3

2. Technical part. 5

2.1. Commodity characteristics of raw materials. 5

2.2. Safety precautions in preparing soups. 19

2.3. Organization of the workplace. 20

2.4. Dishes and equipment. 23

2.5. Classification of dishes. 24

2.6. Cooking technology. 25

2.7. Technological maps. 31

2.8. Calculation cards. 32

Conclusion. 33

3.1. General conclusions about the dishes. 33

3.2. Conclusions about the profession. 34

3.3. Application. 35

3.4. Bibliography. 36

Introduction.

1.1. The importance of soups in nutrition.

It is probably difficult to find another people in whose diet soups would play such an important role as among the Russian people. Over the course of many centuries, methods of preparing national liquid dishes have been formed in our country. Russian cabbage soup, borscht, rassolniki (kalya), ukha, selyanka, okroshka and botvinya have an excellent taste and high nutritional value.

The famous scientist and culinary specialist Vasily Levshi n wrote back in 1795 that “the establishment of the Russian table consists of four servings: 1) cold dishes, 2) hot or stews, 3) infusions and fried, 4) cakes.” Traditionally, soups are served before the second course, which I.P. Pavlov called the “capital” section of lunch.”

Soups stimulate the appetite with their taste and aroma, the extractive substances of their liquid part enhance the secretion of the digestive glands, promote the absorption of the main part of the meal) Therefore, the custom of serving soup before the second hot course seems completely natural, although, for example, an Uzbek lunch begins with tea in many countries East. soup is served at the end of the meal. Excluding soups from the diet can lead to gastrointestinal diseases.

Russian national soups not only serve as an “appetizing remedy,” as I.M. called them. Sechenov, but also have a high energy value due to the presence of components such as meat, fish, cereals, legumes and other products. It is no coincidence that once upon a time in peasant families and workers' associations, lunch consisted essentially of only soup and bread." By the way, in the old days they ate soups both for dinner and breakfast, and the volume of a serving of soup was 550-650 g. This understandable, since the energy expenditure of the peasant and the artisan was very high and reached 6000 kcal per day. This huge energy expenditure was covered mainly by the cheapest product - bread, a large amount of which in the diet (1-1.5 kg) determined the need for liquid abundantly moistening it - soup.

Modern living and working conditions of man have halved his energy consumption. Accordingly, the consumption of bread decreased, and at the same time the need for a large amount of liquid disappeared, which is why the volume of a serving of soup was reduced to 250-300 g.

Soups are prepared with bone, meat, fish, mushroom, and vegetable broths; fruit and cereal decoctions, milk, kefir, yogurt and kvass. Vegetables, mushrooms, cereals, legumes and pasta, fish, meat, poultry and other products are used as a side dish for soups.

The list of soup dishes alone indicates the great opportunities for each family to diversify the home menu throughout the week or month. In particular, it is recommended to include broth in the home menu once a week, soups with cereals and pasta twice, and on other days it is advisable to prepare vegetable soups.

1.2. The history of the origin of soups.

A Russian lunch is unthinkable without the first course - soup, cabbage soup, borscht. This national tradition comes from ancient times, when the original liquid dish was stew, and the word “soup” appeared only in the times of Peter the Great. Stews, turi, zatiruhi, salomat, slivukhi - all these original Russian dishes were prepared from a wide variety of products: lentils, turnips, cabbage, and later - potatoes, onions, various cereals added to the stews. Peasant families prepared several types of prisons alone. This dish, which is a liquid mixture of kvass (milk, water) and rye bread, onions, herbs and vegetable oil, was extremely popular.

Russian cuisine is famous for its seasoning soups, which are prepared with broths and decoctions of meat, fish, mushrooms and vegetables, rich in extractive substances. Widely used in the preparation of first courses, sauerkraut, kvass and pickles, tomatoes, onions, garlic and root vegetables enrich soups with acids, aromatic and spicy substances that stimulate the activity of the digestive glands.

The main types of Russian soups - cabbage soup, borscht, rassolniki, selyanka, ukha, okroshka - have gained worldwide fame. The ancient tradition of serving cereals and flour products with soups is remarkable and deserves support: buckwheat porridge, pies, pies, cheesecakes, krupeniki, kulebyaki and other starch-rich products. They increase the nutritional value of soups and complement their composition.

Since ancient times, soups in Rus' were cooked in pots, and later in cast iron pots. We ate them with wooden spoons (so as not to burn our lips).

It is difficult to accurately describe share the era when soups first entered the human diet. In any case, in the oldest cookbook, written in China 4700 years ago, one of the sections is already devoted to soups.

The lack of scientific information is successfully compensated by myths and legends. Thus, wall hieroglyphs in one of the Egyptian temples (third millennium BC) tell how one of the pharaoh’s slaves stole a chicken and, not knowing what to use it for, boiled it in boiling water. The thief was caught in the act of VI and brought to the foot of the ruler's throne along with material evidence of his offense. Pharaoh, however, was so amazed by the taste and smell of chicken broth (before that, the Egyptians did not know how to cook it), that he generously forgave the slave and made him his chief cook. An inscription on the wall of the Temple of Osiris in Mephes brought to us the name of the unlucky “inventor” of chicken broth - Menes.

Strong broths are useful for all healthy people, as they help restore strength. This was already known in Ancient Greece. Before the Olympic Games, their participants sacrificed a goat and a calf to Zeus, cooked a very strong broth from their meat, and then drank it before the competition.

Of course, soups appeared “much later than fried dishes, since people mastered the art of cooking only after the invention of pottery. Initially, these were primitive decoctions, but gradually they turned into complex culinary compositions consisting of a wide variety of products.

Soup became such a strong part of food that already at the end of the 18th century. it required the creation of all kinds of canned soups. In 1763 M.V. To supply the then planned polar expedition, Lomonosov ordered the provision departments to “make one and a half pounds of dried soup with and without spices.”

For the invention of a method for preserving various products, including broths, the Parisian pharmacist Nicolas Francois Appert was awarded the title “Benefactor” of humanity in 1809.”

In Russia, scientists D.I. studied this problem. Mendeleev and V.N. Karazin. For the first time, dry broths were produced for widespread consumption. factories of the merchant Kadykov in the Novgorod province. It is curious that back in 1812, Anna Kern’s father Peter Poltoratsky organized the production of canned broth to supply the Russian army. It’s just a pity that the convoy with this valuable product was heading to Russia. The army was captured by the French.

In England, industrial production of canned soups has been carried out since the beginning of the 19th century, and in the USA - since 1847, and now their production reaches three billion cans per year. Another direction has become widespread in our country - the production of freeze-dried dry soups.

2. Technical part.

2.1. Commodity characteristics of raw materials.

Since ancient times, vegetables and fruits have been used as food and as a dietary and medicinal product. Vegetables and fruits greatly stimulate the activity of the digestive glands and liver. When eating vegetables and fruits with meat, eggs, fish, cottage cheese and other protein foods, the secretion of gastric juice almost doubles and protein is better absorbed.

The nutritional value of vegetables and fruits is determined mainly by their content of carbohydrates, organic acids, nitrogenous and tannins. Vegetables and fruits are extremely important in nutrition as a SOURCE of vitamins such as C, P and provitamin A. Together with vegetables and fruits, the human body receives the bulk of alkali metal salts, which play an important role in maintaining the alkaline-acid balance in the blood and human tissues. Vegetables and fruits have many medicinal properties: blueberries and pears have a strengthening effect, and plums have a laxative effect on the intestines; raspberries are used to treat colds; recently it has been found that vegetables and fruits help protect the body from radiation damage , and cabbage juice can be used to treat an age-old disease.

Currently, in the organization of balanced nutrition and in the treatment of many diseases, great importance is attached to dietary fiber, which are structural compounds that form the membranes of plant cells. Due to the content of fiber, hemicelluloses, pectin, lignin, etc. in fruits and vegetables, they are an important and rich source of dietary fiber for the body.

The chemical composition of vegetables and fruits is varied and depends on their type, variety, maturity, harvesting time, storage methods and other factors.

Substances that make up vegetables and fruits are divided into insoluble and water-soluble. Insoluble fibers include fiber, hemicelluloses, protopectin, starch, fats, some nitrogenous substances, minerals and some others.

Soluble compounds are sugars, organic acids, pectin; part of the nitrogenous substances, tannins and dyes, most vitamins, glycosides, etc.

Water gives plant tissue juiciness, a turgor (elastic) state, is a solvent for the bulk of dry substances and creates a favorable environment for the high activity of various biochemical processes in fruits and vegetables both during their growth and during storage.

Fresh vegetables and fruits have a high water content. This content depends on the type of vegetables and fruits, their variety, growing conditions and ranges from 70 to 95%. Part of the water (10-20%) is firmly retained by colloids of fruits and vegetables and is difficult to evaporate. This water is usually called bound, the other part is contained mainly in cell sap and is easily subject to evaporation; it is called free.

During storage, vegetables and fruits lose some water due to evaporation. The magnitude of these losses depends on the structure, size, physiological state of vegetables and fruits, temperature, relative humidity of the surrounding air and other factors.

Minerals in vegetables and fruits they are found in the form of salts of organic and mineral acids, and can also be an integral part of some high-molecular compounds - vitamins, proteins, enzymes, etc. The total content of minerals ranges from 0.2 to 2%. Among them, the predominant macroelements are potassium, calcium, sodium, phosphorus, and iron. Vegetables and fruits contain the most potassium; carrots, cabbage, and strawberries contain a lot of phosphorus and calcium. Rich sources of iron are lettuce, tomatoes, cucumbers, strawberries, and apples.

1.4 Rassolniki

1.5 Solyanki

1.6 Recipes for making borscht, pickles, solyanka

2. The importance of vegetables in human nutrition

2.1Commodity characteristics of tubers

2.2 Diseases and damage to potatoes

2.3 Potato quality requirements

3. Organization of work of the soup department

4. Nutrition of various population groups

4.1 Power mode

4.2 Nutritional features of students of vocational schools

6. Conclusion

7. References

8. Applications

Introduction

Cooking is the art of preparing food.

It has a rich, centuries-old history, reflecting the most ancient branch of human activity, its material culture, which brings together the experience and skills of cooking techniques different nations that have reached the present day.

Cooking studies the technological processes of preparing high-quality culinary products in accordance with GOST; culinary products are a combination of dishes, culinary products and culinary semi-finished products.

A dish is a combination of food products (raw materials) that have undergone culinary processing and prepared for consumption as food, taking into account portioning and presentation.

A technological process is a series of scientifically based sequential methods of mechanical and thermal processing of raw materials, as a result of which a semi-finished product, culinary product or culinary product is obtained.

Catering enterprises are intended not only for the production of culinary products, confectionery and other products, but they sell and organize the consumption of these products.

Catering enterprises and entrepreneurs provide people with food consumption services and leisure activities.

The central place in a catering enterprise belongs to the cook. Much depends on his qualifications, professional skills, education and spiritual qualities, including the quality of cooking.

"The cook must have primary or secondary vocational education. Know the recipes and technology for the production of semi-finished products, dishes and culinary products, the interchangeability of products, changes that occur during the culinary processing of raw materials. Know the commodity characteristics of raw materials, the techniques and sequence of technological operations during their culinary processing. Observe sanitary and hygienic requirements for the production of culinary products, conditions, periods of storage and sale of products. Know organoleptic methods for assessing the quality of culinary products, signs of poor quality of dishes and culinary products, methods for eliminating defects in finished culinary products. Know the basics of therapeutic and preventive nutrition. Be able to use collections recipes, standards and technological maps when preparing dishes. Be aware of responsibility for the work performed" (from the requirements for a cook, OST-1-95).

A high-quality dish, tasty, healthy and beautiful is a combination of the quality of the products from which it is prepared with the skill of a professional chef who meets modern requirements.

The cook must meet modern requirements and be able to perform not only his own work, but also be able to work with the customer, plan his work, i.e. create technological and economic calculations and engage in self-control of their work.

1. The importance of soups in nutrition

Soups are widespread dishes that are part of lunch.

The basis for preparing soups is liquid. Broth (bone broth, meat - bone, fish, poultry), mushroom and vegetable broths, milk, kvass, lactic acid products (kefir, yogurt, etc.) are used as a liquid base.

Soups include a variety of products - potatoes, vegetables. Cereals, legumes, pasta.

Soups play an important role in human nutrition, as they stimulate the appetite. This role in soups is played by two appetite stimulants: flavoring and aromatic substances and direct irritants (receptors) of the digestive glands. The aroma of soups is given by spices (bay leaf, black and red pepper), white roots, onions, garlic and other seasonings included in the soups according to the recipe. The attractive appearance of soups stimulates the appetite. Therefore, their smell, taste and appearance are of exceptional importance.

Chemical stimulants of the gastric, pancreatic and other glands of the digestive tract are important. This role is played by various soluble substances of the liquid part of the soup: extractive nitrogenous and nitrogen-free compounds that pass into the broth from meat, fish and mushrooms, table salt, organic acids (lactic - sauerkraut, sour cream and kvass, apple - tomatoes), mineral salts of vegetables and other products. Many soups contain vegetables, which are a source of minerals and B vitamins, carotene, and vitamin C, which increases their role in nutrition. Many soups are high in calories thanks to the garnish (the dense part of the soup). These soups include solyanka, soups with cereals, legumes, and pasta. The energy value of soups is increased by meat, poultry, fish, and sour cream. Some types of soups are served with cheesecakes, pies, and pies (Appendix, Scheme 1).

1. Seasoning soups

Seasoning soups include borscht, cabbage soup, rassolniki, and solyanka. Their distinctive feature is that they are seasoned with sautéed roots and flour, and some with tomato puree.

Seasoned soups are usually prepared with broths, but they can also be prepared with water. The liquid base of these soups are decoctions of vegetables, cereals, pasta, and legumes. Such soups are called vegetarian.

When making and serving seasoning soups, you must follow several general rules:

Products must be placed only in boiling liquid in a certain sequence, taking into account the duration of their cooking, so that they are ready at the same time.

The soup is cooked in such a way that after adding each product, the broth boils as quickly as possible. Prolonged heating of the broth to boiling and rapid boiling lead to a deterioration in the quality of the soup.

Soups, which include potatoes, pickles, sorrel vinegar, are cooked as follows: first add potatoes, and then products containing acid, since potatoes do not boil well under the influence of acid. Products containing acids are added to potato soup only after the latter is cooked until half cooked.

Carrots, onions and tomato puree should be sauteed in the soup, and beets and sauerkraut should be stewed. When sauteing vegetables, tomato puree, carotenes (coloring substances) dissolve in fat. Colored fat improves the appearance of soups.

Sauteing also reduces the loss of aromatic substances, since this eliminates their distillation with water vapor.

When sautéing white roots and onions, some of the volatile substances that have a pungent odor are removed. As a result, sautéed roots and onions acquire a new taste and aroma, which is transferred to the soup.

When sautéing onions, carrots, and white roots, they should not be allowed to darken; the color of the vegetables should hardly change. Therefore, vegetables should be sauteed in a bowl with a thick bottom. Any edible fat is suitable for sautéing.

Soups, except for potato, cereal and flour products, are seasoned with flour sauté. It gives soups a thicker consistency and is a stabilizer for vitamin C, protecting it from oxidation.

Sometimes you should practice replacing flour sauteing with mashed potatoes in lazy cabbage soup, and many vegetable soups and borscht can be prepared without flour.

Flour can be sauteed with or without fat, and the color should not change.

The flour is cooled, diluted with warm broth, stirred thoroughly until smooth and added to the soup.

Bay leaves and pepper are added to the soup before the end of cooking. After 10 minutes, the bay leaf is removed.

Cook seasoning soups at a low boil. Cooked soups are left for 10-15 minutes without boiling so that the fat floats and becomes transparent.

When serving the soup, put pieces of meat and fish into a soup bowl in accordance with the recipe, chop mushrooms, pour the soup and sprinkle with chopped herbs. Sour cream is served in a sauce boat or added directly to the plate (Appendix 2, Scheme 2).

1.2 Borscht

A characteristic feature of all borscht is the presence of beets and cabbage. The main products that determine the specificity of borscht are sautéed vegetables (carrots, white parsley roots, onions, tomato puree).

Depending on the type of borscht, potatoes, sweet peppers, beans, prunes, mushrooms, dumplings and various meat products are added to it. Borscht is prepared with beef, lamb, pork, goose, smoked pork (ham, brisket, loin), bacon, sausages, and small sausages.

For all borscht, except naval borscht, vegetables are cut into strips, and for naval borscht - into slices (Appendix, Scheme 3).

Borsch.

Place potatoes into boiling broth and cook until tender. Then add borscht dressing(sauteed beets, carrots, white roots, onions, tomato puree) and continue to cook at low boil for 15-20 minutes, after which add shredded cabbage, greens, Bulgarian Green pepper and boil everything together for 5-10 minutes. The cabbage should be crisp and not overcooked. Cover the finished borscht with a lid and let it brew for 20 minutes. The taste of borscht should be sweet and sour; if there is not enough acid, you can add citric acid at the end of cooking. When serving, put meat on a plate in accordance with the recipe, sour cream, and sprinkle with herbs.

Green borscht

It is cooked the same way as regular borscht, but instead of cabbage, sorrel and spinach are added to it. Served with egg, herbs, sour cream.

Moscow borscht

To prepare this borscht, broth is boiled with the addition of smoked pork. It is prepared without potatoes and flour sauteing, just like borscht with cabbage. Sent with a selection of meat products: beef, ham, sausages.

In restaurants, Moscow borscht is prepared to order: a set of meat is placed in a soup bowl, poured with ready-made borscht, brought to a boil, and served in the same bowl with herbs and sour cream. Hot cheesecakes are served separately on a pie plate.

Ukrainian borscht

It is prepared in the same way as borscht with cabbage and potatoes, but the vegetables are sautéed in lard. Along with cabbage, sweet bell pepper is added to the borscht, and flour sauté is poured in. Before the end of cooking, the borscht is seasoned with garlic, ground with bacon.

Dumplings with garlic sauce are served separately. To make the sauce, garlic is ground with salt, combined with vegetable oil, salt and cold boiled water. Served with sour cream and chopped herbs.

Borscht with prunes

Borscht is cooked in mushroom broth. The prunes are washed, soaked, and then boiled until tender. A decoction of prunes is added to the mushroom broth and the borscht is cooked like borscht with fresh cabbage. When serving, place on a plate boiled mushrooms and pitted prunes, sprinkled with herbs. Sour cream is served separately in a sauce boat.

Navy borscht

Beets, roots and onions are cut into slices, cabbage into checkers, potatoes into cubes. Boil in bone broth smoked bacon, or brisket, or loin. Borscht is cooked using the resulting broth. During cooking, add red to the borscht Bell pepper, serve borscht with pieces of boiled bacon or brisket.

Siberian borscht

Borscht is cooked the same way as borscht with potatoes. When leaving, meatballs are placed in it

Borscht with beans

Vegetables are cut as for naval borscht, the beans are pre-soaked, boiled until tender and added to the borscht along with herbs. At the end of cooking, you can add garlic, mashed with salt.

1.3 Cabbage soup

The main component of the side dish are leafy vegetables: white cabbage, fresh or pickled, Savoy, young cabbage seedlings, spinach, sorrel, nettle. Cabbage soup is prepared with meat and poultry (goose or duck), in mushroom broth, and also vegetarian. Sauerkraut cabbage soup is cooked in fish broth.

Fresh cabbage soup

Cabbage is cut into square pieces; carrots, turnips, parsley root - in slices, onion - in slices.

You can cut all vegetables into strips. The turnips are scalded to remove the bitter taste. Instead of tomato puree, you can use fresh tomatoes. They are cut into slices and added to the cabbage soup 5-10 minutes before the end of cooking.

Early and unripe cabbage of late varieties is scalded before adding to the broth to reduce the bitter taste.

When cooking cabbage soup, add cabbage to the broth and bring to a boil. Then add sauteed roots, onions, tomato puree and cook for 20-25 minutes.

You can put bell pepper and garlic in the cabbage soup. If the cabbage soup does not contain potatoes, then it can be seasoned with flour sauté.

Don cabbage soup

Cabbage soup is prepared from sturgeon fish and its food waste. Sturgeon fish is scalded, cleaned and boiled. Broth is made from the heads (without gills), fins and tails. When the heads are cooked, the pulp is removed from them, and the cartilage is boiled for another 1.5-2 hours. Broths from cooking fish and waste are combined, filtered and boiled. Place fresh cabbage, cut into squares, into the boiling broth, then (after 15-20 minutes) roots and onions, diced and sauteed, bay leaves, allspice, fresh tomatoes, cook for 5-6 minutes, add potatoes, cut into cubes or slices, and cook until done. When leaving, put a piece of fish, the flesh of the heads, cartilage in a soup bowl and warm it up, sprinkle the cabbage soup with herbs; Sour cream is served separately.

Sauerkraut cabbage soup with potatoes

Potatoes are cut into cubes or cubes. The cabbage is shredded or chopped and placed in boiling broth. After 5-6 minutes, add stewed cabbage with sautéed vegetables, and before the end of cooking, add garlic, crushed with salt.

Cabbage soup in Ural

Cabbage soup is prepared from sauerkraut with cereals (millet, rice or pearl barley). Separately, cook the cereal in the broth until almost done and add it to the cabbage soup 10-15 minutes before the end of cooking. After 5-10 minutes, add garlic crushed with salt.

Cabbage soup daily

Sauerkraut is stewed with added fat, tomato puree and ham bones for 3-4 hours. At the end of the stewing, add sautéed roots and onions. Prepared cabbage with sauteed vegetables is boiled in broth for 20-25 minutes. Season cabbage soup with garlic. Cabbage soup will taste better if you cook it in pots. For this purpose in clay pots put pieces of cooked fatty meat (beef brisket, pork heads), pour in prepared cabbage soup, add chopped garlic. The pot is covered with rolled out puff pastry, the surface is brushed with egg and baked in the oven. Greens, sour cream, and crumbly buckwheat porridge are served separately.

1.4 Rassolniki

Rassolniki are prepared in meat, fish, mushroom broths, as well as in poultry and offal broths, with kidneys. An obligatory component of pickles is pickled cucumbers. Large specimens of cucumbers are peeled, freed from seeds, cut into strips and simmered in broth for 15-20 minutes. If the pickle is not sour enough, boiled and strained brine is added to it (Appendix 1, Scheme 3).

Potatoes for pickles are cut into cubes, roots and onions into strips, sorrel and spinach leaves into 2-3 parts. They sell all types of pickles with sour cream or leison.

Cheesecakes with cottage cheese are served with meat pickles, and pies with fish.

Moscow rassolnik

This pickle is prepared with kidneys and offal of poultry, chicken, and veal. The pickle contains kidneys. They are cooked as follows: the prepared kidneys are poured with cold water, brought to a boil and boiled for 5-10 minutes. When boiling, ammonia and purine and other harmful and odorous substances are removed from the kidneys. After boiling, the water is drained, the kidneys are washed to remove foam, filled with water again and cooked until tender. The strained broth is used to cook pickle soup. Parsley and celery are chopped into strips and sautéed. Pickled cucumbers are peeled, seeds removed, cut into diamonds or strips, and simmered in a small amount of broth. Add sauteed vegetables, cucumbers, bay leaves to the boiling broth and cook for 15-20 minutes. Before the end of cooking, sorrel, cut into squares or strips, is added to the pickle and brought to taste. For mass production, the finished pickle is slightly cooled (up to 70* C) and seasoned with leison (yolks mashed with milk and heated).

Leningradsky rassolnik

Rassolnik is prepared in meat, fish or mushroom broth and served with meat, fish, and mushrooms. It contains pearl barley, potatoes, white roots; You can also add carrots. Pearl barley is first poured with boiling water, covered with a lid and steamed for about an hour. If pearl barley is cooked directly in the broth, it becomes slimy and acquires a dark color. The order of adding products to the broth is as follows: steamed pearl barley, after 20-25 minutes - potatoes, then sautéed roots and at the end of cooking - stewed cucumbers and spices. Before leaving, the pickle is seasoned with cucumber pickle and salt.

Homemade pickle

This pickle is prepared as usual, but instead of pearl barley, fresh cabbage is used. The cabbage is chopped into strips and added to the broth first. They serve rassolnik with lamb.

1.5 Solyanki

A distinctive feature of solyankas is that they are prepared in broths with a high content of extractive substances. Solyanka has a pungent taste due to the presence of pickles, tomato puree, capers, olives or black olives (Appendix 1, Scheme 4).

Meat, ham, veal, kidneys, tongue, poultry and other meat products are pre-cooked in the same broth in which hodgepodge is prepared.

Poultry and game intended for hodgepodge can be fried. Meat and fish products are cut into flat slices. Most often, solyanka is a portioned dish, made to order, but it can also be mass-prepared. Fish solyankas are served without sour cream, meat solyankas - with sour cream. When leaving, put a slice of lemon (peeled from the zest) into the hodgepodge and sprinkle with herbs. Lemon can also be served separately.

Mushroom solyanka is also prepared. Instead of meat and fish products Fresh or dried and salted mushrooms are placed in it.

Meat hodgepodge

The onions are finely chopped, sautéed, the tomato is added and sautéing continues. The tomato can be sautéed separately. The cucumbers are peeled and seeded, cut lengthwise and then crosswise into diamonds and simmered in broth. Add sautéed onion and tomato (called “solyanochnaya breze”), poached cucumbers, spices, add capers and cook for 7-10 minutes into the boiling broth. If you are preparing portioned hodgepodge (to order), then put a chopped set of boiled products (ham, meat, peeled sausages, poultry, kidneys), pitted olives into a soup bowl, pour in the liquid part of the hodgepodge, bring to a boil, let it brew and serve with herbs and sour cream.

Fish solyanka

Solyanka is prepared in fish broth with sturgeon or pike perch. The broth is made from the heads or vizigi of sturgeon fish. The fish is cut into 2-3 pieces per serving. The sturgeon is scalded and washed. I put poached cucumbers, onions sauteed with tomatoes, prepared fish, capers, spices into the boiling broth and cook for 10-12 minutes. Dispense fish solyanka with herbs and lemon slices without seeds and zest.

1.6 Recipes for making borscht, pickles, solyanka

Borscht with mushrooms and prunes

Number of servings: 4

Type of dish: Soups – Shchi, borscht

Required Products:

dried porcini mushrooms - 10 g

water - 4 glasses

beets - 100 g

vegetable oil - 1 1/2 tbsp. spoons

vinegar 3% - 1 teaspoon

tomato paste - 1 tbsp. spoon

carrots - 1/2 pcs.

onion - 1 head

potatoes - 2 -3 pcs.

white cabbage - 150 g

pitted prunes - 60 g

parsley root - 1/2 pcs.

sugar - 1 teaspoon

black peppercorns - 2-3 pcs.

Cooking technology:

Soak the mushrooms in 5 times the amount of water for 3-4 hours.

Cut the beets into strips, lightly fry in some oil, add vinegar, tomato paste, sugar, a little water and simmer until tender.

Cut the carrots and onions into strips and fry in the remaining oil.

Strain the mushroom infusion, pour in water, add mushrooms cut into strips, and bring to a boil. Then add diced potatoes and shredded cabbage and cook the soup for 10 minutes.

Add steamed prunes, stewed beets, finely chopped parsley root and sautéed vegetables. Cook the soup for another 15 minutes. 5 minutes before readiness, add salt, pepper, and peppercorns.

When serving, sprinkle the soup with chopped herbs.

Siberian borscht

Number of servings: 4

Cooking time: 50 min.

Type of dish: Soups – Shchi, borscht

Required Products:

beets - 160 g.

potatoes - 40 g.

beans - 40 g.

carrots - 40 g.

tomato puree - 30 g

chopped garlic - 2 cloves

sugar - 10 g

beef broth - 800 g

sour cream - 20 g.

salt to taste

pepper (except diet food) to taste

chopped greens

White cabbage

onion - 40 g

beef - 120 g minced meat

Cooking technology:

Soak the beans for 8 hours in cold water, rinse, add fresh hot water, and cook until tender without salt.

Cut the onion into strips, sauté in half the amount of oil, add carrots cut into strips, fry for 5 minutes while stirring, add tomato puree and heat through. Cut the beets into strips, lightly fry in the remaining oil, add a little broth, sugar, 1/3 of the vinegar and simmer until softened. At the end, add the vegetables sautéed with tomatoes.

Add cabbage to the boiling broth, let it boil, add diced potatoes and cook for 10 minutes. Add stewed beets, boiled beans, garlic and spices. Cook for another 10 minutes. Let it brew for 15 minutes.

Pass the minced meat and onion through a meat grinder, add the egg, water, salt, pepper, and beat. Form meatballs and boil them in salted water for 15 minutes. Place in a plate, pour in borscht, season with sour cream, sprinkle with herbs.

Note: for diets 8, 10, prepare borscht without salt.

Daily cabbage soup with meat

Number of servings: 8

Cooking time: 4 hours

Type of dish: Soups – Shchi, borscht

Required Products:

sauerkraut - 700 g

beef (brisket) - 440 g

smoked pork bones - 100 g

water - 1.8 l

carrots - 100 g

onion - 90 g

tomato puree - 100 g

ghee - 60 g

wheat flour - 20 g

parsley root - 30 g

garlic - 3-4 cloves

sour cream - 90 g

greens - 100 g

peppercorns

Bay leaf

Cooking technology:

Cooking meat broth(see recipe "Meat and bone broth"). The broth is filtered and the meat is cut into pieces.

The cabbage is squeezed out of the brine, finely chopped, half the tomato quantity and oil are added and heated while stirring. Then put the bones, pour in some of the broth and simmer for 3-4 hours under the lid at a low boil. The cabbage should acquire a brown tint, a mushy consistency and a sweetish taste. The bones are removed.

Finely chopped carrots and onions are sauteed, at the end the remaining tomato is added and heated for another 5-7 minutes.

The flour is dried to a yellowish tint, slightly cooled and diluted with warm broth.

Stewed cabbage, sautéed vegetables, finely chopped parsley and diluted flour sauté are placed in clay pots, poured with broth, covered with a lid and placed in an oven heated to 170 °C for 30 minutes. Then spices, pieces of meat, chopped garlic are added to the cabbage soup and heated for another 15 minutes.

When serving, place a piece of meat on a plate, pour in cabbage soup, season with sour cream and sprinkle with chopped herbs.

Cabbage soup can also be prepared in regular saucepan on the stove.

Shchi with sauerkraut and mushrooms

Number of servings: 8

Cooking time: 60 min.

Type of dish: Soups – Shchi, borscht

Required Products:

dried mushrooms - 32 g

water for soaking - 0.5 l

sauerkraut - 500 g

carrots - 80 g

parsley root - 40 g

onion - 80 g

tomato puree - 80 g

wheat flour - 10 g

ghee - 10 g

sour cream - 60 g

greens - 10 g

salt, peppercorns - to taste

Cooking technology:

Sort the mushrooms, soak in cold water for 3 hours, rinse. Strain the water in which the mushrooms were soaked, combine with the mushrooms and cook them without salt. Chop the mushrooms and strain the broth.

Sauté the onion cut into strips for 5-7 minutes, add the carrots cut into strips, sauté for another 5 minutes, then add the tomato puree and heat everything together for 10 minutes on low heat.

Pour the flour into a heated frying pan and, while stirring, heat until yellowish, cool and, gradually pouring in warm broth, stir until smooth.

Squeeze the cabbage from the brine, chop large ones, place in heated oil, heat while stirring until the cabbage is covered with a layer of oil, pour in the broth and simmer first over high heat, then over low heat with the lid closed until softened.

Add sauteed vegetables, chopped parsley, boiled mushrooms, spices to the finished cabbage, pour in broth and cook for 10 minutes. Then pour in the flour mixture diluted with broth and cook for another 7-10 minutes. Cover the finished cabbage soup with a lid and leave for at least 15 minutes.

Pour into plates, season with sour cream and sprinkle with chopped herbs.

Rassolnik in Kuban style

Number of servings: 10

Cooking time: 60 min.

Required Products:

beef kidneys - 600 g

beef heart - 500 g

beans - 30 g

potatoes - 6 tubers

onions - 2 heads

margarine - 100 g

pickled cucumbers - 4 pcs.

tomato puree - 2 tbsp. spoons

garlic - 5 cloves

lard - 100 g

broth - 3 l

parsley

ground black pepper

Cooking technology:

Cook the prepared kidneys and heart separately.

Cut the onion into strips and sauté with tomato puree in margarine.

Cut the cucumbers into slices and simmer.

Cook the soaked beans in the broth until half cooked, add the diced potatoes and bring to a boil.

Add sautéed onions and tomato puree and cucumbers and cook for 10 minutes.

Before cooking, add sliced ​​boiled kidneys, heart, salt and pepper.

When serving, season the pickle with pounded bacon and garlic and chopped herbs

Rassolnik with buckwheat

Number of servings: 4

Cooking time: 50 min.

Type of dish: Soups – Rassolniki, solyanka

Required Products:

pickled cucumbers - 4 pcs.

carrots - 1 pc.

onion - 1 head

celery root - 1/2 pcs.

parsley root - 1/2 pcs.

potatoes - 3 tubers

buckwheat - 2 tbsp. spoons

water - 5 glasses

vegetable oil - 3 tbsp. spoons

Bay leaf

Cooking technology:

Cut the vegetables into cubes; Simmer the cucumbers in a small amount of water until half cooked, boil the remaining vegetables, lowering them into water in the following order: carrots, onions, celery and parsley roots, potatoes; add cucumbers. Then add buckwheat and cook until done. Season with oil, salt, bay leaf and bring to a boil. When serving, sprinkle with herbs.

Solyanka meat

Number of servings: 8

Cooking time: 1 hour

Type of dish: Soups – Rassolniki, solyanka

Required Products:

broth - 1.6 l

bones - 300 g

beef - 250 g

beef kidneys - 140 g

ham or ham - 100 g

sausages or sausages - 90 g

onion - 200 g

tomato puree

butter - 40 g

pickled cucumbers - 200 g

olives - 40 g

capers - 80 g

olives - 80 g

sour cream - 160 g

spices - to taste

chopped greens

Cooking technology:

Cook meat and bone broth. Strain. The meat is cooled in part of the broth.

The buds are freed from the film, cut lengthwise, filled with cold water and soaked for 3-4 hours, periodically changing the water. Rinse, add cold water again and cook for 1-1.5 hours until tender at a low boil.

Peeled onions are cut into half rings, sauteed under a lid in oil until softened, add tomato and sauté until the oil is colored and separates from the tomato.

Peel the cucumbers and remove seeds, cut into slices, add broth and simmer for 10 minutes.

Olives are pitted.

Capers are separated from the brine.

Boiled beef and kidneys, ham, and sausages are cut into thin slices.

Place a selection of meats, sautéed onions and tomatoes, stewed cucumbers, olives, capers, bay leaves, pepper, salt into the pan and pour in broth. Cook for 10 minutes on low heat, leave for 15 minutes.

When serving, pour into plates, add olives and sour cream. Place a slice of lemon on top and sprinkle with herbs.

Solyanka fish with shrimp

Number of servings: 4

Type of dish: Soups – Rassolniki, solyanka

Required Products:

fish fillet - 350 g

boiled peeled shrimp - 150 g

onion - 1 head

parsley root - 1 pc.

pickled cucumbers - 2 pcs.

tomato paste - 2 tbsp. spoons

butter - 2 tbsp. spoons

olives and black olives - 1 tbsp. spoon

fish broth (see recipe on the website) - 4 cups

lemon - 1/4 pcs.

sour cream - 4 tbsp. spoons

ground black pepper, salt to taste

Cooking technology:

Cut the fish fillet into slices and simmer until cooked.

Cut the onion and parsley root into strips and fry in oil with tomato paste. Cut the cucumbers into strips and simmer.

Place the prepared vegetables and pitted olives into the boiling broth and cook until tender. Salt and pepper.

Before serving, put fish, shrimp, olives on each plate, pour in hodgepodge, add sour cream, top with a slice of lemon and sprinkle with chopped herbs.

2. The importance of vegetables in human nutrition

Vegetables are of great importance in human nutrition. Eating right means correctly combining plant and animal foods in accordance with age, type of work, and state of health. When we eat meat, fats, eggs, bread, cheese, acidic inorganic compounds are formed in the body. To neutralize them, you need basic, or alkaline, salts, which are rich in vegetables and potatoes. Green vegetables contain the largest amount of acid neutralizing compounds.

Consumption of vegetables helps prevent many serious diseases and increases human tone and performance. In many countries of the world, fresh vegetables occupy a leading place in the treatment of various diseases with dietary nutrition. They are rich in ascorbic acid (vitamin C), which ensures normal carbohydrate metabolism and promotes the removal of toxic substances from the body, resistance to many diseases, and reduction of fatigue. Many vegetables contain B vitamins, which affect human performance. Vitamins A, E, K, PP (nicotinic acid) are present in green peas, cauliflower and green vegetables. Cabbage contains vitamin and, which prevents the development of duodenal ulcer.

Organic acids, essential oils and vegetable enzymes improve the absorption of proteins and fats, enhance the secretion of juices, and promote digestion. Onions, garlic, horseradish, and radishes contain phytoncides that have bactericidal properties (they destroy pathogens). Tomatoes, peppers, and leaf parsley are rich in phytoncides. Almost all vegetables are suppliers of ballast substances - fiber and pectin, which improve intestinal function and help eliminate excess cholesterol and harmful digestive products from the body. Some vegetables, such as cucumber, have low nutritional value, but due to the content of proteolytic enzymes, they have a positive effect on metabolism when consumed. Green vegetables are of particular value. In their fresh form, they are not only better and more fully absorbed by humans, but also help (with enzymes) in the digestion of meat and fish in the body. At the same time, when cooked, green vegetables lose a significant part of their beneficial properties.

To meet the need for vitamins, carbohydrates, proteins, acids, salts, an adult needs to consume more than 700 g (37%) of food of animal origin and more than 1200 g (63%) of plant origin, including 400 g of vegetables, daily. The annual need for vegetables per person varies depending on the region of the country and is 126-146 kg, including cabbage of various types 35-55 kg, tomatoes 25-32, cucumbers 10-13, carrots 6-10, beets 5-10, onions 6-10, eggplants 2-5, sweet peppers 1-3, green peas 5-8, melons 20-30, other vegetables 3-7.

Vegetables increase the digestibility of proteins, fats, and minerals. Added to protein foods and cereals, they enhance the secretory effect of the latter, and when consumed together with fat, they remove its inhibitory effect on gastric secretion. It is important to note that undiluted juices of vegetables and fruits reduce the secretory function of the stomach, and diluted ones increase it.

2.1Commodity characteristics of tubers

Tubers include potatoes, Jerusalem artichoke, sweet potato.

Potato - is the most common vegetable crop. Occupying one of the first places in nutrition. It is rightly called the second bread.

The homeland of potatoes is South America. Potatoes came to Russia at the end of the 17th century, Peter I sent a bag of tubers from Holland and ordered them to be planted in different regions. The peasants greeted the stranger with hostility; no one could really tell them about its merits. However, in subsequent centuries, potatoes not only took root in new places, but also found a second home in Russia.

Potato tubers are thickenings formed at the ends of the shoots of underground stems - stolons. The tuber is covered with bark, on the surface of which a plug called peel is formed. Under the bark there is pulp, consisting of a cambial ring, an outer and an inner pith. On the surface of the tuber there are eyes with two or three buds. The cork layer of bark protects the tubers from mechanical damage, the penetration of microorganisms, and regulates water evaporation and gas exchange.

Potatoes contain: water - 70-80%; starch - 14-25%; nitrogenous substances - 0.5-1.8%; fiber - 0.9-1.5%; mineral substances - 0.5-1.8%; sugars - 0.4-1.8%; acids - 0.2-0.3%. It contains vitamins (in mg%): C - 4-35; B1- 0.1; B2- 0.05; PP - 0.9. Green and sprouted potatoes contain poisonous glycosides (corned beef and chaconine). Most of the glycosides are found in potato skins.

The nitrogenous substances in potatoes contain simple proteins - proteins. Potato proteins are complete and in terms of the combination of amino acids they are equal to proteins chicken eggs. As a result of enzymatic oxidation of the amino acid tyrosine, peeled potatoes darken in air. According to the ripening period, early potatoes are distinguished (ripening 75-90 days); average (90-120 days); late (up to 150 days).

According to their purpose, potato varieties are divided into table, technical, universal, and fodder.

Table varieties have large or medium-sized tubers, thin skin, a small number of shallow eyes, are well preserved, and produce the least amount of waste during cleaning; Their flesh is white, does not darken when cut and cooked, cooks quickly, but does not become mushy. When cooled, the potatoes do not darken and have a pleasant taste. Table potatoes are used directly for food, for the production of dried potatoes, potato flakes, frozen potato products, crisps (chips), and crackers. The most common early varieties of table potatoes are Nevsky, Svitanok, Lvovyanka, Skorospely, Early Rose, Epicurus; medium varieties: Stolovy 19, Ogonyok, Gatchinsky, Peredovik; To late varieties include Temp, Kievlyanka, Razvaristy, Komsomolets, Lorch.

Jerusalem artichoke (earthen pear). Jerusalem artichoke is grown in the southern regions of the country; it is a perennial crop. Jerusalem artichoke tubers are covered with large growths, have an elongated cylindrical shape, and are yellow-white, pink or purple in color; The pulp is white, juicy, sweet taste. Jerusalem artichoke contains up to 20% inulin; it also contains nitrogenous substances (1.5-3%) and sucrose (2-5%). Jerusalem artichoke is used as livestock feed, to obtain alcohol, inulin, and fried directly for consumption.

Yam (sweet potato). Grown in the south. In appearance it is similar to potatoes. Sweet potato is classified as a tuber crop conditionally, since it consists of overgrown lateral roots. The skin is white, yellow or red, the flesh is juicy or dry. Sweet potatoes contain (in%): starch-20, sugars-2-9, nitrogenous substances-2-4. Bata is used boiled, fried, for preparing first and second courses, for producing flour, and also for drying.

Potato

Variety "WITH Vitanok "

TopAndNambour

Variety "European"

2.2 Diseases and damage to potatoes

Potatoes are affected by fungi, bacteria, as well as physiological diseases and pests.

Of the fungal and bacterial diseases, the most common and widespread are the following:

Late blight- a dangerous disease that causes large losses of potato yield. Large smooth and then depressed brown spots form on the surface of the tubers. During storage, the disease is not transmitted to healthy tubers.

Fusarium (dry rot) causes the greatest losses of potatoes. A small dry brown spot appears on the tuber, which then grows, the skin wrinkles and becomes covered with pink pads. Fusarium is quickly transferred to healthy tubers during storage.

Common scab It mainly affects the skin of the tuber and, less often, the pulp only during growth. Warts or cracked brown spots form on the skin of the tuber, which do not reduce the quality of the potato, but significantly worsen its appearance.

Powdery scab appears on the skin of the tuber. Potatoes are affected in the field, especially in rainy years, but they can also be damaged in storage. Small spots with brown veins first appear on the surface of the tuber, then they turn into hard growths - warts, which burst in a star shape; inside the cracks there is a black powdery mass representing spores.

Potato cancer- a very dangerous fungal disease. Large growths of various shapes and sizes appear on the tubers. They turn brown, begin to decompose and release spores. The growths, increasing in size, can completely destroy the tuber. The disease is transmitted through soil, tubers, containers, and transport. The disease is classified as quarantine. Potatoes affected by cancer are prohibited from being exported outside the quarantine area without observing the relevant rules. It can be prepared. Transport outside the area of ​​infection with a quarantine certificate and use only for technical purposes.

Ring rot is caused by bacteria that infect tubers along vascular bundles in the form of black rings.

Wet bacterial rot affects tubers in the field and during storage, and they become watery. Mucous with an unpleasant odor.

From physiological diseases meet hollowness(a brown spot with cracks forms at the root of the tuber), rustiness of tubers(rusty-brown spots appear in the vascular bundles or on the entire surface of the cut), darkening of the flesh(gray-brown spots form), suffocation(with a lack of oxygen, softened places appear on the tubers, having a loose white mushy mass when cut).

Tuber pests potatoes are Colorado and May beetles, nematodes, wireworms, beetles, mole crickets, cutworms, mites, and mouse-like rodents.

2.3 Potato quality requirements

Fresh production potatoes are divided into early and late. Depending on quality, early potatoes are divided into two classes: first and second; late into three classes: extra, first, second. Extra class potatoes must be washed, first and second class potatoes must be washed or dry peeled. Potatoes of extra and first classes must be packaged in consumer containers.

In terms of quality, the tubers must be whole, clean, healthy, without changes in external humidity, unsprouted, unwilted, without damage by agricultural pests, which are typical for the botanical variety in shape and color; mature ones with a dense peel, and for early ones tubers with a weak peel are allowed. The size of the tubers according to the largest transverse diameter (depending on the shape) is: for early ones, at least 25 mm (elongated) and at least 30 mm (round-oval). The taste and smell must correspond to the botanical variety, without foreign taste or smell. The standard limits the presence of tubers with mechanical damage, damaged by agricultural pests, scab, and rusty spot. In a batch of potatoes, 1% of soil adhering to the tubers is allowed.

Tubers that are crushed, green on more than 14 surfaces, damaged by rodents, affected by wet, dry, ring rot and late blight, frozen, steamed, or with signs of “suffocation” are not allowed.

Packaged potatoes are packed in boxes and container equipment.

Second class potatoes are packed directly into boxes, bags, bags made of polymer and combined materials.

In a retail network, potatoes are stored in closed ventilated areas at an air temperature of 4 to 12 degrees for no more than 3 days; from 12 to 20 degrees for no more than 2 days, relative air humidity during storage should be in the range of 85-90%.

3. Organization of work of the soup department

In the soup department, the preparation of first courses begins with boiling the broths.

To ensure the high quality of first courses, it is of great importance to strictly adhere to the norms for the input of raw materials and recipes for preparing dishes, as well as equipping the cooks’ workplaces with measuring containers, necessary equipment(spoons, knives, etc.).

At the chef's workplace there should be table or postal scales, a set of three chef's knives, and cutting boards. For slicing, shredding, and wiping vegetables, a universal drive with special mechanisms and a rubbing machine are used; for sauteing vegetables, electric frying pans are used; and continuous boilers are used to supply hot water. In addition, at the workplace of the cook preparing soups, there is a refrigerated metal rack with spices and seasonings (slide).

In restaurants, in connection with the production of a relatively wide assortment of first courses, the range of slide products is quite diverse: pickles, sautéed onions with tomatoes, chopped greens, olives, olives, lemon, croutons, etc. A slide with pre-prepared products allows you to speed up the preparation of first courses.

When organizing chefs' workplaces in the workshop of modern public catering establishments, as noted above, sectional equipment is used using the linear principle of its placement. All thermal sectional equipment is installed in a line with one-way service. The depth of sectional equipment should not exceed 1 m.

Linear arrangement of equipment allows you to save production space due to the ability to install equipment against a wall or in the center of the kitchen and combine one line of heating equipment with another. In this case, a common ventilation duct is provided over all equipment.

Depending on the capacity of the enterprise, the size of the kitchen and its layout, various options for arranging sectional equipment are used. In small kitchens, heating equipment is placed along the walls with local ventilation suction units. A line of production tables is placed parallel to the line of thermal equipment. In larger kitchens, several work stations are allocated for cooks preparing soups and main courses, and in accordance with this, equipment is placed around the perimeter of the room, against the wall, etc. It is recommended to install certain types of heating equipment parallel to each other. This facilitates the installation of local ventilation suction systems.

To prepare first courses, along with boilers of various capacities, frying pans for poaching vegetables, production tables with a built-in bathtub and small-scale mechanization devices are installed.

4. Nutrition of various population groups

Depending on age, weight, height and type of activity, the body's need for nutrients changes.

The energy supply of food must correspond to the energy expenditure of the body. The more muscle movements a person makes, the greater his energy consumption, to compensate for which more food is needed. The need for a certain amount of food is usually expressed in heat units - calories. The amount of calories that enters the human body with any food is called the calorie content of food. It can be determined by knowing the chemical composition and type of food.

The calorie requirement, depending on a person’s age and profession, ranges from 2600 to 4200 kcal. for men and from 2200 to 3600 kcal. for women.

Energy expenditures of a person of various professions per day.

Based on many years of analysis, the norms for nutrient intake by the main groups of the population were calculated based on the general principles of a balanced diet. According to these standards, the ratio of proteins, fats and carbohydrates in the diet of all groups of the adult population should be - 1-2-4, with the exception of people engaged in heavy physical work - 1-2-5, and for elderly people - 1-0.8-3 ,5.

The calorie content of the diet should be 14% from protein, 30% from fat, and 56% from carbohydrates.

For children, this ratio is as follows: 5-6 years old - 1-1-3.5, infants - 1-3-4.5.

A decrease in the level of intensity of work activity and the intensity of metabolic processes in older people leads to a decrease in energy consumption and the need for nutrients.

The daily diet for such people should be based on 2230 - 2650 kcal. for men, 2000-2300 kcal. for women.

In old age, the body's need for vitamins C, P, B1, B2, B12 increases, and the need for vitamins D, A, K decreases.

Older people should reduce their consumption of meat, eggs, cheese, cereals, and bread. You should increase your consumption of vegetables, fruits, berries, and dairy products, as they contain potassium, calcium, and magnesium salts, the need for which increases in old age.

4.1 Power mode

A diet is called food intake throughout the day, at a clearly defined time, its rational distribution by weight, calorie content, and nutrient content.

Eating food at a clearly defined time leads to the development of a conditioned reflex, which increases the secretion of gastric juice and saliva before eating. Under such conditions, food is well processed by juices, which promotes better digestion. Violation of the diet affects the nervous regulation of digestive processes, leading to loss of appetite. The diet should consist of three or four meals per day. In the four meals a day mode, the interval between meals should be 4-5 hours. With this diet, breakfast should make up 20-25% of the daily diet. It is best to have breakfast with hot meat dishes, sandwiches or eggs, milk or coffee.

Lunch accounts for most of the daily diet - 40-45%. Lunch dishes should include vegetables or fish appetizers, first, second and third courses. The first course can be a vegetable dish or a vegetable side dish for the second course; it is advisable that one dish be made from cereals, pasta or flour products. The duration of lunch should be at least 40-50 minutes.

The afternoon snack should make up 10% of the daily diet. This could be a bun or shortbread, or sour dairy products.

Dinner can consist of easily digestible foods. In the daily diet it should be 20-25%. This could be porridge, casseroles from cereals or cottage cheese, milk or lactic acid products, tea.

You need to have dinner 2 hours before bedtime. If a person works night shifts, one meal should be provided at night. It should make up 20-25% of the daily diet.

4.2 Nutritional features of students of vocational schools

In order for a teenager to develop normally physically and intellectually, he needs adequate nutrition. The intake of nutrients into the body along with food should satisfy the adolescent’s body’s need for plastic and energy materials.

When compiling food rations for adolescents, attention should be paid to the characteristics of the body’s development, energy costs, and seasonal changes. After all, the processes of assimilation in a growing organism prevail over the processes of dissimilation, and the basal metabolism is also increased compared to adults. If in adults the basal metabolism per day is 24 kcal per 1 kg of weight, then in adolescents it is 55 kcal per 1 kg of weight. The energy consumption of a teenager significantly exceeds the energy consumption of adults, since his body is still growing and developing. When developing a food diet, you should also expect that the calorie content of a teenager’s daily diet should be 10% higher than energy consumption so that the body can grow and develop. Malnutrition affects a child's health and development. For example, with a lack of protein in food, immunity is impaired, changes in the composition of bone tissue occur, and growth and development are delayed.

Overeating leads to disruption of oxidative processes in the body. For boys and girls aged 13-17 years, the amount of protein that enters the body should be 1.5-2 g per 1 kg of weight, i.e. 15% of the total calorie intake.

Fats in the body are used as a source and plastic material. Together with fats, vitamins A, D, and E enter the body. The amount of fat that enters the body should be at least 30% of the total calorie intake. A lack of fat negatively affects the development of the body, and an excess leads to the accumulation of pectin bodies in the blood.

Carbohydrates are the main source of energy. When compiling a diet in vocational schools, you should also take into account that in adolescence the body requires 10-15 g of carbohydrates per 1 kg of weight. Carbohydrates enter the body with fruits, berries, juices, milk, confectionery products, honey, sugar, sweets. These products should be consumed after the main meal. The diet of adolescents should include foods rich in vitamins, because intensive growth processes require this. Rich in vitamins - milk, butter, meat, fish, eggs, carrots, tomatoes, rose hips, lettuce, onions, cheese, cereals, bread.

The daily requirement for vitamins is: vitamin A - 1-1.5 mg; B1 - 0.8-1.9 mg; B2 - 1.1-2.5 mg; B6 - 0.3-2.2 mg; RR - 3-21 mg; C - up to 70 mg.

The need for minerals is also increased, because the processes of growth and development are accompanied by an increase in cell mass. The daily requirement for boys and girls is: calcium - 1400 mg, phosphorus - 200 mg, magnesium 530 mg. A lack of calcium in the body leads to tooth decay, so the menu of vocational school canteens should include milk and dairy products, vegetables, baked goods, and nuts.

5. Safety precautions when working in a hot shop

This workshop is the main workshop in which the technological process of food preparation is completed: heat treatment of products and semi-finished products, cooking broths, preparation of soups, sauces, side dishes, main courses is carried out, and heat treatment of products for cold dishes is also carried out. The hot shop has a convenient connection with the procurement shops, that is, meat and fish and vegetable shops, with storage facilities, a convenient connection with the cold shop, distribution and dining halls, washing kitchen utensils. Hot shop dishes comply with the requirements of the collection of recipes for dishes and culinary products, technological instructions and maps, technical and technological maps.

To avoid accidents, hot shop workers must study the rules for operating equipment and receive practical instruction from the production manager. In the places where the equipment is located, it is necessary to post the rules for its operation. The floor in workshops must be level, without protrusions, and not slippery. When working in a hot shop, the following rules must be observed:

Foot grates must be installed on the floor next to the production tables;

Knives must have well-secured handles and be stored in a specific place;

Production baths and tables must have rounded corners.

During work, it is necessary to promptly remove and recycle waste, monitor the sanitary condition of the workshop and each workplace.

The temperature in the workshop should not exceed 26 degrees C.

Disassembly, cleaning, and lubrication of any equipment can only be done when the machines are completely stopped and disconnected from sources of electricity, steam and gas.

Electrical equipment must be grounded.

When working with hot shop equipment, you must know and strictly follow the operating rules for this equipment.

Before starting work, check the serviceability of the machine. Switches and fuses must be closed type. Turn machines on and off using buttons START And STOP.

All moving parts of machines must be protected and the frame must be grounded. If a malfunction is detected, the supervisor is notified and the machine is not used.

Cargo trolleys are used to move large loads.

Aisles near workplaces should not be cluttered with dishes and containers. The lids of stationary digester boilers are allowed to be opened only after 5 minutes. after the supply of steam or electricity is stopped; Before opening, raise the turbine valve and make sure there is no steam

Open the lids of stove-top boilers towards you.

The workshop must have a first aid kit with a set of medications.

6. Conclusion

Ukraine has long been famous for its rich traditions national cuisine, which is known far beyond the borders of the republic. Many dishes are included in the menu of international cuisine: borscht, dumplings, dumplings. Ukrainian cuisine is prepared from a wide variety of products (often in original combinations) and uses various methods of culinary processing.

The originality is expressed, firstly, in the predominant use of products such as pork, lard, beets, Wheat flour. Secondly, most dishes are characterized by large sets of components. An example is borscht, where many other products are added to beets that do not drown out, but only enhance its taste.

These features determine the unique taste, aroma, and juiciness of foods.

7. References

V.S. Dotsyak "Ukrainian cuisine". Lviv "Oriana Nova", 1998.

L.I. Anfimova "Cooking", 1996

Z.P. Matyukhin "Fundamentals of the physiology of nutrition, hygiene and sanitation" M. Zyson, 1981.

N.M. Miftakhudinova, L.M. Bogdanov "Fundamentals of calculation and accounting in public catering establishments."

Collection of recipes for dishes and culinary products for catering establishments. M. Economics, 1983

G.A. Bogdanov "Equipment of public catering establishments" M. Economics, 1991.

G.I. Butatizh "Organization of production of public catering enterprises" M. Economics, 1997.

M.V. Vasilchuk "Fundamentals of defense practice."

A.V. Kudentsov Commodity research of food products. M. Economics, 1997

Scheme 1. Classification of soups

Scheme 2. Preparation of seasoning soups

Scheme 3. Cooking borscht

Scheme 4. Preparation of pickles

Scheme 5. Preparation of hodgepodge of mixed meat

Technical and technological map No. 1

Product name: Borscht "Ukrainian".

Cooking technology:

Cut the beets into strips, add salt, vinegar, fat, sugar and simmer until tender. Carrots and parsley, chopped into strips, onions, cut into slices, sauté with fat. Put chopped cabbage into the broth and cook for 10-15 minutes, then add sautéed and stewed vegetables, sautéed flour, bell pepper, spices and cook until tender. Before serving, season the finished borscht with garlic, mashed with herbs and bacon

Requirements for decoration: When leaving, add sour cream to the plate and sprinkle with herbs.

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Technical and technological map No. 2

Product name: "Meat Solyanka".

Cooking technology:

Add sauteed onions and tomato puree, poached cucumbers, capers along with brine, prepared meat products, spices into the boiling broth and cook for 5-10 minutes. When on holiday, olives, a slice of lemon, sour cream are added to the hodgepodge, and sprinkled with chopped herbs.

To give the hodgepodge a sharper taste, you can add cucumber pickle at the end of cooking.

Requirements for decoration: When serving, add sour cream, a slice of lemon, and sprinkle with herbs.

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Technical and technological map No. 3

Product name: "Rassolnik".

Cooking technology:

Put potatoes into the boiling broth, bring to a boil, add sautéed carrots and onions, and after 5-10 minutes add poached cucumbers; at the end of cooking, add chopped sorrel leaves, salt, and spices. When preparing pickle without sorrel, the norm of cucumbers and vegetables is increased accordingly.

Requirements for decoration: When releasing the pickle, sprinkle it with parsley or dill.

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Technical and technological map No. 4

Product name: "Daily cabbage soup."

Cooking technology:

Sauerkraut is finely chopped and stewed with the addition of tomato puree and smoked pork bones for 3-4 hours. The carrots are cut into small cubes, the onions are finely chopped and sautéed. Place stewed cabbage and sautéed vegetables into the boiling broth and cook until tender. 5-10 minutes before the end of cooking, add browned flour diluted with broth, salt, and spices. Ready cabbage soup is seasoned with crushed garlic and salt. Cabbage soup can be prepared with meat and other meat products.

Requirements for decoration: When leaving, add sour cream to the plate and sprinkle with herbs; you can serve cabbage soup with cheesecakes..

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