Basic hot sauces are stored. Requirements for the quality of sauces

Shelf life

Mayonnaise sauce and its derivatives. prepared in catering establishments. sold within 1-2 days, stored at a temperature of 10-15 0 C in non-oxidizing containers.

Salad dressings are stored in bottles in the refrigerator at a temperature of 5 0 C and sold within 1-2 days.

Green and herring butter, formed into a bar, wrapped in foil, parchment or plastic wrap. Store in the refrigerator for 1-2 days.

This is interesting

First, in 1757, Mahon was captured by the French under the leadership of the Duke de Richelieu (a relative of the same Duke and Cardinal Armand Jean du Plessis Richelieu, who lived from 1585 to 1642, who in “The Three Musketeers” besieged the Huguenot fortress of La Rochelle, which fell in 1628 , and in the siege of which the royal musketeer Rene Descartes actually took part). Soon the city was besieged by the British. Like his ancestor, Richelieu was determined to hold his position even under pain of starvation until the bitter end.

And the food supply in the besieged city was tight - only olive oil and turkey eggs remained. How much can you make from such a set?

The garrison cooks, who themselves were tired of such a meager “menu,” tried to diversify it with all their might during the siege, experimenting as best they could, but the range of available products was too meager.

When the French garrison and Richelieu himself could no longer look at all sorts of omelettes and scrambled eggs, the Duke’s cook, who also showed extraordinary soldierly ingenuity, eventually found an excellent solution that glorified him forever, but, unfortunately, did not preserve his name (during the grave siege fight, he forgot to name the sauce after himself).

So, this resourceful cook carefully ground fresh egg yolks with sugar and salt and gradually, adding in small portions and vigorously stirring each time until completely homogeneous, mixed everything with olive oil, then added lemon juice to the mixture and mixed everything thoroughly again. (This is the classic mayonnaise recipe).

Even the simplest soldier’s bread with such an additive became amazingly tasty!

Richelieu and his soldiers were delighted. Victory over the enemy was assured! This is how a wonderful sauce appeared, later named after the besieged city - “Maon sauce” or “mayonnaise”.

Production task

2 Prepare 700g of each type of sauce.

3 Complete and submit the work.

Questions and tasks for independent work

1 Draw up a technological scheme for the preparation of prepared sauces.

2 Study the technology of preparing cold sauces

Option 1 Vegetable marinade with tomato. No. 827 Sat. rec., 2011.

Option 2. 1 Vegetable marinade with beets No. 829 Sat. rec., 2011.

Draw up technological maps and cooking diagrams for the indicated dishes.

LABORATORY PRACTICAL LESSON No. 6

PREPARATION OF DISHES FROM BOILED AND SOATED VEGETABLES

General information

To prepare dishes, vegetables are subjected to various cooking methods - boiling, poaching, frying, stewing and baking.

During heat treatment, various physical and chemical changes occur in vegetables, as a result of which they acquire new properties characteristic of culinary processed products.

The nutritional value of vegetable dishes is due to their high content of vitamins, carbohydrates and mineral salts, which are easily digestible and necessary for the human body.

The mineral salts, carbohydrates and vitamin C contained in vegetables easily dissolve in water, so it is not recommended to leave peeled vegetables in cold water for a long time; This especially applies to peeled and chopped potatoes, the activity of vitamin C in which is reduced by 40% when stored in water. To better preserve vitamin C, vegetables should be immersed in boiling water when cooking and cooked in a sealed container at low boil.

Careful adherence to the technological rules for culinary processing of vegetables contributes to a more complete preservation of vitamins, mineral salts and other nutrients in prepared vegetable dishes.

It is recommended that the consumer sprinkle ready-made vegetable dishes with finely chopped parsley, dill (2-3g net per serving) or green onions (5-10g net per serving). For potato dishes, you can additionally serve fresh or pickled cucumbers, tomatoes, sauerkraut, salted and pickled mushrooms, canned vegetable snacks (eggplant caviar, squash, stuffed peppers, etc.) in the amount of 50-100 g net per serving.

Potatoes and carrots are boiled peeled, beets are boiled with their skins on. Before cooking, dried vegetables are washed, filled with water and left to swell for 1 - 3 hours, then boiled in the same water. Dried mushrooms are prepared and cooked in the same way.

You can cook vegetables in water or steam. It is better to steam potatoes and carrots.

When cooking in water, potatoes and vegetables are placed in boiling water (the water level should be 1 - 1.5 cm above the level of the vegetables) and salt is added (10 g per 1 liter of water). Beets and carrots are cooked without salt, as it worsens their taste and slows down the cooking process.

When peeled vegetables are cooked, various nutrients are released into the broth, so the broths should be used to make soups and sauces.

Freshly frozen vegetables, without defrosting, are placed in boiling water.

Canned vegetables are heated together with the broth, and then the broth is drained.

Purpose of the work

1 To develop students’ skills in organizing a workplace, to familiarize them with the equipment, tools, and equipment for preparing dishes from boiled and stewed vegetables.

2 Develop skills in preparing and serving dishes from boiled and stewed vegetables, working with regulatory and technical documents, and rational use of working time.

3 Teach students safe labor techniques when preparing dishes from boiled and stewed vegetables, sanitation rules, and grading (quality assessment) of dishes.

Equipment: electric table scales, electric stove “Dream” model 29, wiping mechanism, production tables.

Equipment, tools, dishes: pans with a capacity of 1-1.5 liters, bowls, spoons, gravy boats, cutting boards OS, OV.

Raw materials: potatoes, carrots, canned green peas, white cabbage, cauliflower, table margarine, spices.

Homemade sauces, without the addition of preservatives, as a rule, either cannot be stored at all or have a limited shelf life.

This is why the preparation for sauces for most is that the sauce is chosen in the store or mixed from ready-made ingredients (tartar, in fact, can be made simply by mixing ketchup with mayonnaise).

Storing Homemade Sauces

If you need to preserve the taste of the hot sauce for a short period of time (for example, you prepared the sauce in advance, and guests will come to you only in the evening), then before serving, store the hot sauce in a water bath (marlite water bath) in a container with a lid.

The temperature of the water in the bath depends on the type of sauce and ranges from 40 to 80°C.

Hot sauces based on mushroom, fish, and meat broths should not be stored longer than 4 hours and should not exceed the storage temperature, which is 85°C
Egg-butter sauces even have a storage limit of 1.5 hours at a temperature not exceeding 65°C, otherwise they may separate into fractions.
Any liquid sauce other than those listed should not be stored for more than 1.5 hours at a temperature of 65°C.

A little trick. To prevent a film from appearing on the surface of the sauce, you can place a piece of butter under the lid, if appropriate. No - then just stir your sauce periodically and strain before serving.

Long-term storage of sauces

Are you unable to meet the deadlines listed above? No problem. Remember the main rule - sauce heated to the required temperature has better taste than sauce with an overexpensive shelf life.

So if you know for sure that guests or the banquet will be delayed, feel free to cool the sauce to room temperature and put it in the refrigerator.

To extend the shelf life of sauces, always use clean, dry containers. Metal lids should be replaced with natural materials, for example, cover the container with sauce with paper.

Instead of plastic utensils for homemade sauces, you should use glass.

If desired, to further increase the period during which sauces can be stored, use natural preservatives (lemon, pepper, salt, mustard). For example, regular homemade mayonnaise is stored for 2-3 days, but if mustard is added to it, the shelf life increases to 6-7 days.

The quality of the sauce is determined by consistency, color, taste, and aroma. When assessing the quality of sauces with fillers (onion, onion with gherkins, etc.), the shape of the cut and the amount of filler are taken into account.

Hot sauces with flour should have the consistency of liquid sour cream (liquid sauces), be elastic, homogeneous, without lumps of brewed flour and particles of ungrated vegetables. Medium-thick sauces used for baking have the consistency of thick sour cream. The thick milk sauce for stuffing should look like viscous semolina porridge.

Vegetables included in the sauce as a filler must be finely and neatly chopped, evenly distributed in the sauce, and soft. There should be no film on the surface of the sauce.

Hollandaise sauce should have a uniform consistency, without grains or flakes of coagulated protein. There should be no lumps of fat on the surface of the sauce.

In Polish and rusk sauces, the oil should be transparent. The eggs for the Polish sauce are coarsely chopped.

There should be no oil on the surface of mayonnaise; consistency is homogeneous.

Vegetables in marinades should be neatly chopped and soft; horseradish for sauce - finely grated.

Sauce color should be characteristic of each group of sauces: red - from brown to brownish-red; white - from white to slightly grayish; tomato - red. Milk and sour cream sauces - from white to light cream color, sour cream with tomato - pink, mushroom - brown, marinade with tomato - orange-red, mayonnaise - white with a yellow tint. The color depends on the products used and the technological process followed.

Taste and smell of sauce- main indicators of its quality. Broth-based sauces are characterized by a pronounced taste of meat, fish, mushrooms with the smell of sautéed vegetables and seasonings.

The main red sauce and its derivatives should have a meaty taste with a sweet and sour taste and the smell of onions, carrots, parsley, pepper, and bay leaves.

White sauces based on meat broth should taste like broths with a slight smell of white roots and onions, with a slightly sour taste. The taste of tomato sauce is pronounced sweet and sour.

Fish sauces should have a sharp, specific smell of fish, white roots and spices.

Mushroom sauces - pronounced mushroom aroma.

Milk and sour cream sauces should taste like milk and sour cream. You cannot use burnt milk or very sour sour cream to prepare them.

Unacceptable defects in sauces with flour are: the smell of raw flour and stickiness, the taste and smell of burnt flour, the presence of a large amount of salt, the taste and smell of raw tomato puree.

Egg-butter sauces and rusk sauce have a slightly sour taste and aroma of butter.

Marinades should have a sour-spicy taste, the aroma of vinegar, vegetables and spices. The taste of raw tomato puree and too sour taste are unacceptable.

Mayonnaise sauce and its derivatives should not have a bitter taste or be too spicy, and horseradish sauce with vinegar should not be bitter or not spicy enough.

Store basic hot sauces in a water bath at temperatures up to 80°C for 3 to 4 hours. Basic sauces can be stored for up to 3 days. To do this, they are cooled to room temperature and placed in a refrigerator at a temperature of 0-5°C. Sour cream sauces are stored at a temperature of 75°C for no more than 2 hours from the moment of preparation. Milk liquid sauce - hot at a temperature of 65-70°C for no more than 1-1.5 hours, since during long-term storage it darkens due to caramelization of milk sugar. Thick milk sauce should be stored refrigerated at 5°C for no more than 24 hours. Medium-thick milk sauces cannot be stored; they must be prepared immediately before use. Polish and rusk sauces can be stored for up to 2 hours. Oil mixtures are stored in the refrigerator for several days. To increase shelf life, they are wrapped in parchment, cellophane or plastic wrap. Industrially produced mayonnaise is stored at 5°C for 3 months. Home-made mayonnaise and salad dressings are stored in the refrigerator for 1-2 days, marinades and horseradish sauce are stored chilled for 2-3 days.

Industrial sauces

The food industry produces various sauces, many of which have a very spicy taste (tkema?li, "Yuzhny" sauce, curry, hunting sauce, etc.). They are served in non-| large quantities for dishes such as kebabs, lula kebab, etc., or used as additives in the preparation of culinary sauces.

Use of industrial sauces By-.\ allows you to expand the range of sauces used in public catering.

Mayonnaise. They are used to prepare salads and other dishes, or derivatives are prepared based on them.

Spicy tomato sauce. It is prepared from fresh tomatoes| or tomato puree with the addition of sugar, vinegar, salt, onions, garlic and spices. Used in the preparation of meat, fish and vegetable dishes.

Kuban sauce. It is produced by evaporation! midors with sugar, garlic, salt, vinegar, spices.] Add to meat sauces and mayonnaise. The sauce can be used when serving meat, fish and vegetable dishes, as well! for seasoning borscht and cabbage soup.

Ketchups. They are also produced from tomatoes or tomato puree with various additives, but the tomato content in them is lower. To give the required consistency: thickeners (modified starches; etc.) are added to ketchups.

Southern sauce. It has a very pungent taste and a strong spicy aroma. The sauce is prepared from soybean fermented hydrolyzate with the addition of applesauce, tomato paste, liver, vegetable oil, spices, herbs, onions, garlic, raisins, vinegar and wine (Madeira). Served with oriental dishes, added to red meat sauces and mayonnaise.

Sauce tkemali It is prepared from tkemali plum puree with the addition of basil, cilantro, garlic and red hot pepper. It has a sharp sour taste. Served with Caucasian cuisine.

Fruit sauces. They are prepared from fresh ripe apples, apricots, peaches and other fruits. Used in the preparation and serving of cereal and flour dishes or added to mayonnaise sauce.

In addition to ready-to-eat sauces, the food industry produces concentrates of white, mushroom sauces and their derivatives. They are a powder that

Chapter 2. Sauces

Before use, dilute with water in the required amount and boil for 2-3 minutes, then add butter. The raw materials for sauce concentrates are dry meat, mushrooms, vegetables, sautéed flour, tomato powder, milk powder, sugar, salt, citric acid, spices, monosodium glutamate. They are stored for up to 4 months.

Hot sauces with flour should have consistency liquid sour cream (liquid sauces), be elastic, homogeneous, without lumps of brewed flour and particles of ungrated vegetables. Medium-thick sauces used for baking have the consistency of thick sour cream. The thick milk sauce for stuffing should look like viscous semolina porridge.

Vegetables included in the sauce as a filler must be finely and neatly chopped, evenly distributed in the sauce, and soft. There should be no film on the surface of the sauce.

Hollandaise sauce should have a uniform consistency, without grains or flakes of coagulated protein. There should be no lumps of fat on the surface of the sauce.

In Polish and rusk sauces, the oil should be transparent. The eggs for the Polish sauce are coarsely chopped.

There should be no oil on the surface of mayonnaise; consistency is homogeneous.

Vegetables in marinades should be neatly chopped and soft; horseradish for sauce - finely grated.

Taste and the smell of sauce - main indicators of its quality. Broth-based sauces are characterized by a pronounced taste of meat, fish, mushrooms with the smell of sautéed vegetables and seasonings.

Section III. Cooking technology

Red sauce main and its derivatives must have! meat taste with a sweet and sour aftertaste and the smell of onions, carrots, parsley, pepper, bay leaf.

White sauces made with meat broth should have a bouillon taste; it has a slight smell of white roots and onions, with a slightly sour aftertaste. The taste of tomato sauce is pronounced sweet and sour.

Fish sauces should have a sharp, specific smell of fish, white roots and spices.

Mushroom sauces - pronounced mushroom aroma.

Milk and sour cream sauces should taste like milk and sour cream. You cannot use burnt milk or very sour sour cream to prepare them.

Egg-butter sauces and rusk sauce have a slightly sour taste and aroma of butter.

Marinades should have a sour-spicy taste and aroma | vinegar, vegetables and spices. The taste of raw, matte puree and too sour taste are unacceptable.

Mayonnaise sauce and its derivatives should not have a bitter taste or be too spicy, and horseradish sauce with vinegar1 should not be bitter or not spicy enough.

Store basic hot sauces in a water bath at a temperature of up to 80°C for 3 to 4 hours. Basic sauces can be stored for up to 3 days. To do this, cool them to room temperature and place them in the refrigerator at a temperature of 0-5°C. Sour cream sauces are stored at a temperature of 75°C for no more than 2 hours from the moment of preparation. Milk liquid sauce - hot at a temperature of 65-7 (HS for no more than 1-1.5 hours, since during long-term storage it darkens due to caramelization of milk sugar. Thick milk sauce should be stored refrigerated at a temperature of 5 "C for no more than a day. Milk sauces medium thickness cannot be stored, they are prepared immediately before use. Polish and rusk sauces can be stored for up to 2 hours. Oil mixtures are stored in the refrigerator for several days. To increase shelf life, they are wrapped in parchment, cellophane or plastic wrap and stored at a temperature. 5°C for 3 months Home-made mayonnaise and salad dressings are stored in the refrigerator for 1-2 days, marinades and horseradish sauce are stored chilled for 2-3 days.

The importance of vegetable dishes and side dishes in nutrition is determined primarily by the chemical composition of vegetables and, first of all, by the carbohydrate content. Thus, potato dishes and side dishes serve as the most important source of starch. Dishes made from beets, carrots, and green peas contain a significant amount of sugars.

Vegetable dishes and side dishes are especially important as a source of valuable minerals. Most vegetables are dominated by alkaline ash elements (potassium, sodium, calcium, etc.), so dishes made from them help maintain acid-base balance in the body, since acidic elements predominate in meat, fish, cereals, and legumes. In addition, the ratio of calcium and phosphorus in many vegetables is close to optimal. Vegetable dishes, especially beets, are a source of hematopoietic microelements (copper, manganese, zinc, cobalt).

Although vitamins are partially lost during heat treatment, vegetable dishes and side dishes cover the bulk of the body's need for vitamin C and a significant portion for B vitamins. Parsley, dill, and onion, which are added when serving, significantly increases the C-vitamin activity of dishes.

Despite the low content and inferiority of most plant proteins, vegetable dishes serve as an additional source of them. When vegetables are combined with heat, fish, eggs, cottage cheese and other protein products, the secretion of gastric juice almost doubles and the absorption of animal proteins improves.

Section III. Cooking technology

Chapter 3. Dishes and side dishes from vegetables and mushrooms

Flavoring, coloring and aromatic substances contained in vegetables help increase appetite and allow you to diversify your diet.

Vegetables are used to prepare dishes for self-serving in the breakfast, lunch or dinner diet and side dishes for meat and fish dishes.

Depending on the type of heat treatment, boiled, poached, fried, stewed, and baked vegetable dishes are distinguished.

Vegetable side dishes can be simple or complex. Simple side dishes consist of one type of vegetable, and complex ones consist of several. For complex side dishes, vegetables are selected so that they combine well in taste and color. With the help of a side dish, you can balance the nutritional value of the dish as a whole, and regulate its weight and volume.

Meat dishes* are usually served with side dishes of any vegetables. At the same time, side dishes with a delicate taste are more suitable for dishes made from lean meat: boiled potatoes, mashed potatoes, vegetables in milk sauce. It is better to serve dishes of fatty meat and poultry with more spicy side dishes - stewed cabbage, stewed vegetables with tomato sauce. Green peas, boiled potatoes, and mashed potatoes are served as a side dish for boiled meat. For fried meat - fried potatoes, complex side dishes. For boiled and poached fish - boiled potatoes, mashed potatoes. Side dishes of cabbage, rutabaga, and turnips are usually not served with fish dishes.

The quality of the sauce is determined by consistency, color, taste and aroma. When assessing the quality of sauces with fillers (sauce with gherkins, white sauce with vegetables, etc.), the shape of the cut and the amount of filler are taken into account.

Vegetables included in the sauce as a filler should be finely and neatly chopped, evenly distributed with the sauce, and soft. There should be no film on the surface of the sauce. For these purposes, sauces are salted (butter is added to the sauce and stirred thoroughly) and pinched (a thin layer of butter is spread on the surface to prevent the formation of a surface film).

Sauces should have a consistency, color, taste and aroma characteristic of each group.

Ready-made red sauces have a uniform consistency of liquid sour cream, without lumps of brewed flour and particles of ungrated vegetables. They should have a rich meaty taste with a sweet and sour taste, the smell of onions, carrots, parsley, pepper and bay leaves, and a color from brown to brown-red.

White sauces should have a uniform consistency of thick cream, without lumps of brewed flour, a pleasant taste with slight sourness, the smell of white roots and onions, and a color from white to slightly grayish.

Other hot sauces with flour should have the consistency of liquid sour cream, be homogeneous, without lumps of brewed flour and particles of ungrated vegetables. Medium-thick sauces used for baking have the consistency of thick sour cream.

The thick milk sauce for stuffing should look like viscous semolina porridge.

Hollandaise sauce should have a uniform consistency, without grains or flakes of coagulated protein. There should be no glitter of fat on the surface.

In Polish and rusk sauces, the oil should be transparent. Eggs for Polish sauce should be coarsely chopped.

There should be no oil on the surface of mayonnaises; their consistency is homogeneous.

Vegetables in marinades should be neatly chopped and soft; Finely grate the horseradish for the sauce.

The color of tomato sauces is red, milk and sour cream sauces are from white to light cream, sour cream with tomato is pink, marinade with tomato is orange-red, mayonnaise is white with a yellow tint, mushroom sauce is brown. The color depends on the products used and the technological process followed.

Fish sauces should have a strong, specific smell of fish, white roots and spices.

Mushroom sauces should have a pronounced mushroom aroma.

Milk and sour cream sauces should taste like milk or sour cream. You cannot use burnt milk or very sour sour cream to prepare them.

Unacceptable defects in sauces with flour are: the smell of raw flour and stickiness, the taste and smell of burnt flour, the salty taste and the taste and smell of raw tomato puree.

Egg-butter sauces and rusk sauce have a slightly sour taste and aroma of butter.

Marinades should have a sour-spicy taste, the aroma of vinegar, vegetables and spices. The taste of raw tomato puree and too sour taste are unacceptable.

Mayonnaise sauce and its derivatives should not have a bitter taste or be too spicy, and horseradish sauce with vinegar should not be bitter or not spicy enough.

Store basic sory sauces in a water bath at a temperature not exceeding 80 0 C for 3 to 4 hours. The surface of the sauce is protected with butter, and to prevent the formation of a surface film, the container with the sauce is covered with a lid. Basic sauces can be stored for up to 3 days; to do this, they are cooled to room temperature and placed in the refrigerator at

0-5 0 C. When storing sauces cold, their taste and smell are preserved much better than when stored hot.

Sour cream sauces are stored at a temperature of 75 0 C for no more than 2 hours from the moment of preparation.

Milk liquid sauce is stored hot at a temperature of 65-70 0 C for no more than 1-1.5 hours, since with longer storage it darkens due to caramelization of the milk sugar lactose, and the taste of the sauce also deteriorates. Thick milk sauce is stored refrigerated for no more than a day at a temperature of 5 0 C.

Medium-thick milk sauces cannot be stored and must be prepared immediately before use.

Polish and rusk sauces can be stored for up to 2 hours.

Oil mixtures are stored in the refrigerator for several days. To increase shelf life, the formed oil mixtures are wrapped in parchment, cellophane or plastic film.

Industrial table mayonnaise is stored at a temperature of 18 0 C for up to 45 days, and at a temperature of 5 0 C for 3 months. Mayonnaise sauce prepared at a catering establishment, its derivative sauces, as well as salad dressings are stored for 1-2 days at a temperature of 10 -15 0 C in non-oxidizing containers (enamel or ceramic), dressings in bottles.

Marinades and horseradish sauce with vinegar are stored refrigerated for 2 - 3 days in the same container with a closed lid.