Potato tubers are rich in starch, contain proteins, sugars, minerals, vitamins C and group B. Potatoes occupy an important place in the diet, therefore they are processed in large quantities at catering establishments. For cooking, it is better to use table potatoes with a thin and dense skin, a small number of small eyes and good taste.

Mechanical culinary processing of potatoes can be done by mechanical, chemical and thermal methods. The most common of these is mechanical.

Mechanical method. With this method, the potato processing process consists of the following operations: sorting and grading, washing, cleaning and peeling.

Sort the potatoes in mechanical sorting machines or manually. When sorting, rotten, battered potatoes, impurities (stones, chips, lumps of earth) and sprouted tubers are removed, since the eyes of such potatoes contain a poisonous substance - solanine. Calibrate the potatoes size in order to reduce waste during machine cleaning, since large tubers are cleaned faster and by the end of the cleaning of all potatoes, a layer of pulp is cut from them, which contains a large amount of nutrients.

The washing up potatoes promotes its quick cleaning, improves the sanitary conditions of further processing. At the same time, dirt is removed from the surface of the tubers, so that the sand does not fall on the moving parts of the potato peeler, maintaining the rough surface of the grating discs and increasing their service life. Better starch is obtained from peelings of washed potatoes. Potatoes are washed in washers, potato peelers with a disc without an abrasive lining, washer-cleaners or by hand in grated tubs.

Cleanse potatoes in batch or continuous potato peelers. When using a batch potato peeler, first open the water supply valve, turn on the machine and load the potatoes through the hopper. Potatoes are cleaned by rubbing against the rough surface of the disc and the walls of the potato peeler. When peeling potatoes, the skin and part of the surface cells are peeled off. The duration of cleaning is 2–2.5 minutes, with a longer cleaning the layer containing a large amount of starch is removed. Peeled potatoes are unloaded without turning off the electric motor. To do this, open the car door, the potatoes are fed into the substituted container.

Cleaning potatoes are made by hand with a root or grooved knife. When cleaning peeled tubers, eyes, depressions, dark spots, and the remaining skin are removed. The processed potatoes are washed in cold water.

At the enterprises of the vegetable processing industry, large stock-taking factories, thermal methods are used - steam and fire.

Steam method. The potatoes are treated with high pressure steam. In this case, a shallow cooking of the surface layer occurs. When unloading potatoes from the apparatus, the skins are peeled off due to the pressure difference, and during rinsing they are easily removed.

Fire method. Potatoes are fired in a cylindrical oven at a temperature of 1100–1200 ° C. The firing time is 6–12 seconds. After firing, the potatoes are fed into the washing machine, where the skins are peeled off with the help of brush rollers and washed off with water.

Slicing forms. Peeled potato tubers are used for heat treatment whole or pre-cut. Potatoes are cut into simple or complex shapes.

TO simple, the most common forms of cutting include: straws, sticks, circles, slices, wedges (Fig. 3). Slicing by hand is a laborious process, therefore special tools and vegetable cutting machines are widely used to facilitate it. When cutting straws and slices by hand, use the shredding technique.

Rice. 3 Forms of cutting potatoes and root vegetables

1 - slices; 2 - circles; 3 - straws; 4 - sticks; 5 – cubes; 6 - lobules.

TO complicated(curly) forms of cutting include: barrels, pears, garlic, balls, spirals, shavings (Figure 4). In this case, the potatoes are cut by hand, by grinding. To obtain complex shapes, you can use special tools (Figure 5).

Rice. 4 Figured forms of cutting vegetables:

1 - barrels; 2 - garlic; 3 - pears; 4 - spirals; 5 - balls.

Straw... Raw large potatoes are cut into thin slices, placed one on top of the other and chopped across on straws 4-5 cm long, with a section of 0.2X0.2 cm. They are used for deep-frying (in a large amount of fat).

Sticks... Raw potatoes are cut into slices 0.7–10 cm thick and cut into cubes 3–4 cm long. They are used for frying, cooking borscht (except for naval and Siberian borscht), pickle soup, pasta soups and other dishes.

Rice. 5 Tools for curly cutting vegetables

Cubes... The potatoes are first cut into slices, cut into cubes, and then cut into cubes. Depending on the purpose, the cubes are cut into sections (in cm): large - 2-2.5, medium - 1 - 1.5, small - 0.3-0.5. Raw potatoes are cut into large cubes for stewing and making soups; medium - for cooking "potatoes in milk" and for stewing, boiled potatoes are cut into small cubes for a side dish to cold dishes and for salads.

Lobules... Raw potatoes (medium-sized) are cut in half and cut into slices along the radius, which are used to make pickles, stews, brass beef, deep-fried.

Slices. Small to medium-sized boiled potatoes are cut in half lengthwise, then in half again and chopped across into 1–2 mm slices. Large tubers are cut lengthwise into cubes and chopped across into slices. Use the slices to make salads and vinaigrettes.

Circles. Boiled or raw potatoes are trimmed into a cylinder, then cut across into thin circles 1.5–2 mm thick. Slices of raw potatoes are used for frying, and boiled ones for baking fish and meat.

Kegs. Medium-sized potatoes are cut from two opposite sides, then grinded, shaped into a barrel, used boiled for a side dish.

Garlic Raw potatoes are first grinded in barrels, then cut lengthwise into several pieces. A small notch is made along the edge of each part. Used for making soups.

Balloons. Balls of various sizes are cut out of raw potatoes with the help of special grooves or a grinding technique is used. Large balls are used for deep-frying, medium-sized ones for deep-fried and boiled as a side dish for cold dishes.

Shavings. For raw potatoes, cuts are made from two opposite sides so that a cylinder is 2–3 cm high, trimmed around the circumference, a tape 2–2.5 mm thick and 25–30 cm long is cut off. Then this tape is shaped like a bow and tied with a thread ... Used for deep-fat frying.

Spiral. Using a special tool, the potatoes are cut into a spiral. Used for deep-fat frying.

Jerusalem artichoke and sweet potato are processed and cut like potatoes.

TECHNOLOGICAL PROCESSES OF CULINARY PROCESSING OF RAW MATERIALS AND PREPARATION OF SEMI-FINISHED PRODUCTS

Processing vegetables, fruits, mushrooms Technological properties of vegetables. Slicing forms.

Vegetables are important sources of nutrients: vitamins, mineral salts, various carbohydrates, organic acids, so properly prepared and processed vegetables are a guarantee of high quality food. Several rules and processing techniques will help the hostess to master the technology of cooking dishes from vegetables.

At catering establishments, vegetables of different groups are used for cooking dishes, side dishes, culinary products. Most often they come in fresh and processed form.

The consumption of vegetables contributes to the use of dietary fiber (fiber), necessary for the human body, but they are significantly small (less than 1%)

The culinary use of vegetables is determined by their technological properties: the composition and content of nutrients, the peculiarities of the structure of tissues. So, for culinary processing, table varieties of potatoes are used with an average starch content of 12-16%. Their technological properties are determined by: the shape of the tubers, the number and depth of the eyes, the degree of darkening of the pulp of raw and boiled potatoes, retention of their shape during heat treatment, the consistency of boiled potatoes, as well as taste. Tubers with friable white or creamy flesh are advisable to use for the preparation of mashed potatoes, mashed potatoes, mashed soups. Tubers with dense or watery flesh are used for dressing soups, boiled potato side dishes and for frying.

Root vegetables and potatoes intended for cooking as a whole should be selected to approximately the same size, as this ensures the simultaneous readiness of the product; vegetables intended for chopping do not need to be calibrated. Then the roots and potatoes are thoroughly washed, peeled or peeled and washed again in cold water.

Vegetables (as well as fruits) are biological systems in which metabolic processes continue during storage - respiration, hydrolytic and oxidative processes. They consist of tissues: integumentary, parenchymal, conductive. The edible part of vegetables is represented mainly by the parenchymal tissue.

Pre-chemical tissue consists of thin-walled cells that grow evenly in all directions. The content of individual cells is a semi-liquid mass - cytoplasm, in which various cellular elements are immersed: vacuoles, nuclei, plastids, etc. The cells of the parenchymal tissue are interconnected by interlayers of median plates, which impart mechanical strength to vegetables.

The ratio and structure of certain types of vegetable tissues depend on their age and determine the method of culinary use, the amount of waste during mechanical processing.thin integumentary tissue is 20-25%, and when mature, it reaches 40%.

The properties of the finished product largely depend on the quality of the vegetables supplied to the enterprises. The quality indicators of raw materials, which are normalized by the standards, are the shape, size, color, degree of maturity, internal structure of vegetables and fruits, the presence of mechanical damage, agricultural pests, diseases, and permissible levels of "pollutants" (nitrates, pesticides, etc.).

Technological process of mechanical processing of vegetables

It consists of the following operations: acceptance, short-term storage, sorting, washing, cleaning, rinsing and slicing.

Atacceptance check the weight of the batch and the compliance of vegetables with the requirements of standards. To do this, the vegetables are weighed and the results obtained are compared with the data indicated in the accompanying documents. The good quality of vegetables is determined organoleptically: by color, smell, taste and consistency.

The quality and safety of finished products, the amount of waste, and the method of processing depend on the quality of vegetables.

To store the operational stock of vegetables necessary for the smooth operation of the enterprise, special vegetable pantries are used, in which the necessary temperature, humidity are maintained and the frequency of air exchange is ensured. These pantries are equipped with bins, shelves, and pantries.

At sorting remove rotten, bruised or sprouted specimens, impurities, and also distribute vegetables by size, degree of ripeness and suitability for preparing certain dishes and culinary products.

Most vegetables are sorted by hand. In large enterprises, machines are used for sorting and sizing potatoes.

Intact bsinks - removal of soil and other contaminants, reduction of contamination by microorganisms. Washing has not only sanitary significance, but also lengthens the life of vegetable cleaning machines, facilitates waste disposal. Vegetables are washed in vegetable washers or by hand.

At cleaning up vegetables, parts with reduced nutritional value (peel, stalks, coarse seeds, etc.) are removed in vegetable cleaning machines or manually. Peeled vegetables are rinsed and chopped

Target slicing - giving vegetables the required shape and size.

Tuber processing.

Tuber crops include: potatoes, sweet potatoes, Jerusalem artichoke.

Potatoes contain (in%): water - 70-80; starch - 14-25; nitrogenous substances - 1.5-3; fiber - 0.9-1.5; mineral substances - 0.5-1.8; Sakharov - 0.4-1.8; acids - 0.2-0.3. It contains vitamins (in mg%): C - 4-35; B, - 0.1; B2 - 0.05; PP - 0.9. Green and sprouted potatoes contain toxic glycosides (solanine and chaconin). Most glycosides are found in potato skins

Rice. 4. Types of root crops a - Jerusalem artichoke; b - sweet potato

Jerusalem artichoke (earthen pear) (Fig. 4, a). 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 or fusiform shape, the color is yellow-white, pink or purple; the pulp is white, juicy, sweet taste. Jerusalem artichoke contains up to 20% inulin, it also contains nitrogenous substances (1.5-3%), sucrose (2-5%).Jerusalem artichoke is used to feed livestock, to obtain alcohol, inulin, fried for direct consumption.
Sweet potato (sweet potato) (Fig. 4, b). Grown in the south. In appearance, it is similar to potatoes. The sweet potato refers to tubers conditionally, since it is overgrown lateral roots. The skin is white, yellow or red, the pulp is juicy or dry. Sweet potato contains (in%): starch -20, sugars - 2-9, nitrogenous substances - 2-4. Sweet potatoes are used in boiled, fried form, for preparing first and second courses, flour, as well as for drying.

Washed and calibrated potatoes are peeled in a batch or continuous potato peeler. Large tubers peel faster, and while small tubers are peeled, a large layer of pulp is removed from them, so it is important to pre-sort the potatoes.

Sometimes, after cleaning large tubers, the machine is unloaded, the cleaned specimens are selected, and the rest are cleaned again. Labor and time costs for additional treatment are fully compensated by the fact that the time for additional treatment is reduced, and the amount of waste is significantly reduced.

To reduce waste, the rules for the operation of potato peelers should be observed: regulate the water supply, monitor the condition of the grating surface, avoid excessive cleaning, do not load more potatoes at the same time than is set for machines of this type.

Pre-soaking of dried potatoes helps to reduce waste. In the process of soaking, a physicochemical process occurs called osmosis.

Osmosis is the penetration of the substance of the moleculethrough semi-permeable partitions. The reason for the occurrence of concentration diffusion and osmosis is the same - concentration equalization. However, the alignment methods are very different from each other.

Diffusion is carried out by the movement of the solute, and osmosis - by the movement of solvent molecules and occurs in the presence of a semi-permeable partition. This partition in plant and animal cells is a membrane. In culinary practice, the phenomenon of osmosis is observed when soaking witheredroot crops, potato tubers, horseradish roots to relievecleaning, reducing the amount of waste. When vegetables are soaked, water enters the cell before the onset of concentration equilibrium, the volume of the solution in the cell increases, an excess pressure occurs, calledosmotic or turgor. Turgor gives vegetables and other products strength and elasticity.

If you put vegetables or fruits in a solution with a high concentration of sugar or salt, then a phenomenon opposite to osmosis is observed -plasmolysis ... It consists in dehydration of cells and takes place when canning fruits and vegetables, when pickling cabbage, pickling cucumbers, etc. During plasmolysis, the osmotic pressure of the external solution is greater than the pressure inside the cell. The result is the release of cell juice. Its loss leads to a decrease in cell volume, disruption of the normal course of physical and chemical processes in it. By choosing the concentration of the solution (for example, sugar when cooking fruits in syrup), the temperature of cooking and its duration, you can avoid shrinking the fruits, reducing their volume, and deteriorating appearance.

Nutrients in the potato tuber are unevenly distributed: protein is most in the peripheral and central parts of the tuber, starch - in the zone of vascular bundles under the bark, minerals - in the peripheral parts. Therefore, the thicker the tuber layer removed during cleaning, the greater the loss of nutrients.

Peeled potatoes darken quickly when exposed to air. Darkening is caused by enzymatic processes - oxidation of phenolic substances (tyrosine, etc.) contained in potato cells, with the formation of dark-colored compounds called melanins. To prevent browning, peeled potatoes are stored in water. However, long-term storage in water leads to significant losses of nutrients. So, for 6 hours of storage in water with whole tubers, potatoes lose 0.72%, and cut - up to 2.5% of all dry substances contained in it.

Therefore, in the centralized production of peeled potatoes, more effective methods of preserving the color of its tubers are used.

Waste potatoes

Waste during washing and sorting of ripe potatoes is 5-6%, with mechanical cleaning - 10-20%, with cleaning - 11-15%, and in total, depending on the season - 25-40%. Waste deteriorates quickly, so it must be promptly removed from the workshop or recycled. When processing waste, starch is obtained.

Peeled potatoes are used whole or sliced. Not only the appearance of the dishes depends on the shape of the slicing, but often their taste as well. This is explained by the fact that semi-finished products of various shapes have an unequal specific surface area, which determines the loss of water during frying and the formation of new flavoring substances in the surface crust.

The shape of cutting vegetables should correspond to the shape of the products that make up the dish.

Tubers are susceptible to the following diseases:

(dry rot) - caused by the fungus Fusarium, which affects the surface and flesh of the tuber in the form of brown (dark brown) spots;Disease is not transmitted to healthy tubers during storage. 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 other tubers during storage.

Phytophthora

a fungal disease that affects the tuber on the root in the form of depressed brown spots, in which the pulp acquires a rusty color and the tubers subsequently turn into a rotten mass

Parash

common affects tubers in the form of ulcers of various sizes, impairing the presentation of the product.

Slicing shape

Straws (pie)

Bricks (prentaniere)

Cubes (branoise): large medium

small

Slices

Circles (peyzan)

Slicing method

1-1.5 cm for medium.

A medium-sized tuber is cut lengthwise into two parts. Then each piece is cut lengthwise again. And shred across into slices

Approximate dimensions, cm

x0.7 to 1.0x1.0

With rib: 0.5x2.5

2,0-2,5 1,0-1,5

0.5-0.5-0.3-0.3

Heat treatment method

Deep-fried

Cooking, stewing

Baking, frying

As a garnish for fillet, steak, entrecote, fried fish For homemade pickle, soup

Complex cutting shapes

Slicing shape

Cloves and garlic

Kegs, pears (duchess)

Pears

Balloons

large (chateau) medium (noisette)

Crust

Slicing method

Take a medium sized tuber and cut each tuber in half. Then each part is cut along the radius into 3-4 parts of the same size

In garlic, a notch is made on each slice.

Takeclub medium size, cut off the bottom and top. Then the potatoes are grinded in the form of a barrel.

Take a medium-sized tuber and cut the top off into a cone. The lower part is grinded with a barrel.

Balls are made using curly grooves

(noisette spoon)

In potatoes, the lower and upper parts are cut off, shaped into a cylinder. 3-4 cm in diameter and 2-3 cm in height

Then a tape is cut from the workpiece around the circumference

Approximate dimensions, cm

Length by size of tubers, but not more than 0.3-4.0 cm

Height 4.0-5.0 diameter 3.5-4.0

Height 5-6 cm, diameter 5-4 cm at the bottom

Large - diameter 3.0-4.0 Medium diameter 1.5-2.0

Small-0.5-1 cm

Width 2.0-3.0 thickness 0..2- 0.3

Length 15-25 cm

Heat treatment method

Cooking, stewing

Cooking

Cooking

Cooking and deep-frying

Deep-fried

For pickle, fish soup, potato soups;v as a side dish for meat stew, vegetable stew,

As a side dish for herring with potatoes and butter, dishes from boiled fish

Used as a side dish for boiled and stewed fish dishes

Used as a side dish for boiled and stewed fish, fried meat dishes

As a side dish for fried dishes in the form of a bow

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

Root processing

Root crop processing. This group of vegetables includescarrots, beets, rutabagas, radishes and so calledwhite roots - parsley, celery, parsnips.

Root crops are sorted by size, removing rotten specimens. The tops of young carrots and beets are cut off. Beet tops are suitable for cooking borscht and beetroot. Roots are washed by hand or in washing machines, cleaned and washed again. Small and medium-sized beets, turnips, rutabagas, short carrots are peeled in potato peelers, and long carrots are peeled by hand.

White roots: sorted, then cut greens and small roots, then washed and cleaned by hand

Parsley. They grow root and leaf parsley. In the leaf, only leaves are used for food (its roots are highly branched, thin, have no nutritional value), in the root - leaves and roots. The roots and leaves of parsley are rich in essential oils (30-50 mg%), therefore they have a pleasant aroma; in addition, they have a certain value as a food product. Parsley is widely used in cooking, pickling and pickling.

Parsnip ... Its roots are thick, elongated, semi-long or almost rounded, white. Parsnips are similar in shape to parsley. A root vegetable is used for food, which has a peculiar aroma and sweetish taste, since it contains essential oils and a large amount of sugars (2.3-8.0%). Parsnips are used as a seasoning for dishes, in the production of canned food, in pickling and pickling.

Celery can be root and leaf. The root has spherical roots (weight 150-200 g) of white color with a large number of adventitious roots, and the leaf one forms a large number of leaves. In celery roots, the mass fraction of essential oils reaches 10 mg%, in the leaves it is slightly more. Leaves and roots are used for making salads and for drying.

The greens are sorted out, spoiled, yellowed, lethargic leaves are removed and washed. Aromatic root cleanings, thoroughly washed, are used to flavor broths.

The tops and a thin part of the root crop are cut off from red radish; white radish, in addition, peeled.

Store peeled root vegetables on baking sheets or trays covered with a damp cloth.

It is better to take beets for culinary use with dark-colored pulp, without pronounced light rings. Pale coloration and ringing are indications of a relatively coarse consistency and an unsatisfactory taste. When preparing borscht, dark-colored beets are stewed raw, and lightly colored beets are first boiled whole in a peel. In spring and summer, young beets, including stalks and leaves, are used in cooking; in autumn and winter, mature root crops. This vegetable crop is distinguished by its high sugar content - up to 8%. It contains such malic and oxalic acids, it is rich in potassium and manganese salts. There are salts of iron and calcium. Young beet tops contain a lot of carotene, vitamin C and B vitamins.

Early radish is a source of vitamin C, minerals and other substances. Essential oils give it a specific smell. Use fresh radishes only

Radish ... Root vegetables have a bitter-pungent taste and specific smell due to the presence of essential oils and glycosides

Horseradish processing. Horseradish is peeled and washed. If the root is slightly wilted, it is pre-soaked in water.

Bacterial rot

Heart rot (phomosis)

formed on carrots. On the surface of the root crop, softened areas of a yellow-brown color appear, the tissue becomes mucous-watery and acquires an unpleasant taste. The core of the beet is made black. The disease is transmitted to healthy root crops

Root crops are transported packed in containers with a capacity of up to 50 kg or in containers. Store in the back rooms of the store in the received container at a temperature of 0-4 ° C with a relative humidity of 85-95%.

Slicing form, sizes and recommendations for the culinary use of root vegetables

Slicing shape

Straws (pie)

Bricks (prentaniere)

Cubes (brenoise): large medium small

Slices

Circles (peyzan)

Slicing method

Lay the plates one on top of the other. The thickness of the plate should be 0.2 cm. And cut them across into strips (straws)

Lay the plates one on top of the other. The thickness of the plate should be 0.7 cm.And cut them across into small pieces

Lay the plates one on top of the other and cut into a block 4-5 cm long and 2 cm thick for large cubes and

1-1.5 cm for medium.

Root vegetable

medium-sized cut lengthwise into two parts. Then each piece is cut lengthwise again. And shred across into slices

Take a medium-sized tuber, grind it in the form of a cylinder. Then cut it across into thin circles

Approximate dimensions, cm

Length 3.0-4.0 cross-section 0.2x0.2

Length 3.5-4.0. cross section from 0.7x0.7 to 1.0x1.0

With rib: 0.5x2.5

2,0-2,5 1,0-1,5

0.5-0.5-0.3-0.3

Thickness 0.2-2.5, not less than 0.3

Diameter by size of medium tubers 2-3 cm, thickness 0.2-0.3

Heat treatment method

Deep-fried

Frying in the main way, deep-fat frying.

Cooking, stewing

Frying with a little fat

Baking, frying

As a side dish for fried poultry dishes, fillets, steak

As a side dish for fillet, steak, entrecote, fish fries. For homemade pickle, soup

For potato soups with cereals, peasant soups, naval borscht, vegetable okroshka, potatoes in milk; as a side dish for hot dishes

For baked meat and fish dishes; as a side dish for fried dishes... Used for salads, vinaigrettes

For baked fish with sauce; as a side dish for fried dishes

Slicing shape

Straws (pie

Bricks (prentaniere)

Cubes (brenoise)

Circles (peyzan)

Name

Carrots, parsley, celery, parsnips

Beet

Radish

Carrots, parsley, celery

Carrots, parsley, celery Rutabaga

Carrots, parsley, celery

Slicing method

Lay the plates one on top of the other. The thickness of the plate should be 0.2 cm. And cut them across into strips (straws)

Lay the plates one on top of the other. The thickness of the plate should be 0.7 cm.And cut them across into small pieces

Lay the plates one on top of the other and cut into a block 4-5 cm long and 2 cm thick for large cubes and

1-1.5 cm for medium.

Take a medium-sized tuber, grind it in the form of a cylinder. Then slice it across into thin

Approximate dimensions, cm

Length 3.5 - 5.0 cross section 0.2x0.2

Too

Length 3.0-4,Qcross section 0.4x0.4

With rib 0.3-0.7 With rib 1.2-1.5

Diameter 2.0-2.5 Thickness 0.1-0.3

Heat treatment methods

Sauteing Stewing

Cooking

Passing

Soldering boiling Cooking, seeding, frying

Soldering Soldering

For refueling soups (except for naval borsch) and soups with cereals and legumes, soups with pasta, marinades For borscht (except for navy), beetroot For salads

For broths with vegetables

For daily cabbage soup, soups from cereals and legumes; minced meat For vegetable second courses For vegetable second courses

For peasant soup For second vegetable dishes for cold snacks

Slicing shape

Slices

Lobules

Scallops, sprockets, gears (colbert)

Balls, nuts

Name

Carrots, beets Beetroot Rutabaga Turnip Radish

Carrots, parsley, celery Carrots Rutabaga, turnips

Carrots, parsley, celery

Carrots, turnips, beets

Slicing method

The medium-sized tuber is cut lengthwise into two parts. Then each piece is cut lengthwise again. And shred across into slices

The tuber is medium in size and each tuber is cut in half. Then each part is cut along the radius into 3-4 parts of the same size

In garlic, a notch is made on each slice.

Prepared tubers (carrots) are carved with a knife or grooves.

Prepared tubers with a knife or grooves cut out balls

Approximate dimensions, cm

Thickness 0.2-0.3

Also Thickness 0.8-1.0 Thickness 0.2-0.3 Thickness 0.1-0.3

Length no more than 3.5

Length no more than 3.5 Length no more than 4.0

Thickness 0.2-0.3

Special grooves in various sizes

Heat treatment methods

Passing

Extinguishing

Frying

Lowering

Passing

Pummeling

Sauteing, Stewing

Passing

Cooking

For naval borscht

For vegetable second courses For vegetable second courses For salads

For cabbage soup, stews, Russian-style kidneys and other stews For vegetable second courses For vegetable second courses

For marinades, for cold snacks

For marinades and cold appetizers

Processing cabbage vegetables

The culinary use of white cabbage depends on the degree of maturity, size and density of the heads of cabbage. It is advisable to use early cabbage raw for salads, for stewing in large slices, as well as for making soups. From dense heads of mid- or late-ripening cabbage, salads, soups, cabbage mince, cabbage cutlet mass are prepared; from loose - stuffed cabbage and schnitzels.

Attention! If caterpillars or snails are found during the processing of all types of cabbage, then the processed cabbage should be put in cold water for 15-20 minutes with salted water (50-60 g per 1 liter). Then the cabbage will need to be washed.

Red cabbage used mainly for salads and stews.

Red cabbage. Grown in small quantities. Differs from white-headed violet-red color, due to the content of anthocyanins. Heads of cabbage are dense, well kept. Heads of cabbage weight not less than 0.6 kg (before February 1). In terms of the content of vitamins and sugars, this cabbage is superior to white cabbage. Used fresh for salads and for pickling.

Brussels sprouts - for making soups, boiling and baking.Cabbage has a high content of proteins, minerals, vitamin C.

From kohlrabi prepare salads, let it cook and stew.

Its edible part is a well-developed round or oval stalk, which has a pale green or violet-blue surface and a juicy white flesh. It tastes like a stump of white cabbage, but has a more delicate texture

Colored heads cabbage are dense and loose. The best varieties for culinary use are those with a dense, snow-white large head. Loose cauliflower heads are suitable for soups, dense ones for main courses.

Diseases of cabbage vegetables include

The use of onions depends on the pungency of their taste. Sauteed spicy onions - a seasoning for soups, meat and fish fried dishes; low-pungent and sweet onions are added to salads and vinaigrette fresh, and also sautéed.

Processing of onion vegetables

Processing of onion vegetables.

Onion vegetables include: onions, shallots, green onions, leeks, batun onions, chives (onions, frying pan, garlic.

The bottom and neck of onions are cut off, dry scales are removed, washed in cold water. At large enterprises for peeling onions, special cabinets with a hood are installed to remove essential oils. Before heat treatment, the peeled onions are cut into rings, half rings, slices or small crumbs. Small bulbsonion seedling andshallots after cleaning, they are used entirely for the preparation of some sauces (Russian, sailor), stews and for deep-fried frying.

Leek sort out, cut off the roots, remove the yellowed and rotten leaves, cut off the white part (bulb), cut it lengthwise, washed from the sand and chop. The green parts are used in the "spice bouquet" for flavoring broths. In young leeks, a thickened stem and leaves are used for food, in an adult the stem, because the leaves become dry and rough.

Diseases of vegetables when stored improperly

This disease quickly affects the cervical region, especially in

undried onions.

Fusarium rot

Affects the bottom of the bulb, as a result of which it darkens, softens, becomes covered with a white or pink bloom and rots

Black mold

Affects the surface of the onion, mainly the scaly cover of the bulb in the form of dark spots

Bacterial rot

Heart rot

(phomosis is formed inside the onion, softened areas of a yellow-brown color appear, the tissue becomes mucous-watery and acquires an unpleasant taste.

Processing of pumpkin vegetables.

Pumpkin used mainly for cooking vegetable dishes (stewed, fried, etc.). Before cooking, the fruits are washed, the stalk is cut off, cut into several pieces, the seeds are removed, the skin is peeled, washed and cut into cubes or slices.

For preparing dishes fromzucchini the most suitable are zelents - a young ovary of marrows of 7-12 days of age, weighing 300-700 g, up to 25 cm long and up to 10 cm in diameter. They are washed, the stalk is cut off and cut into circles. The skin is peeled from mature zucchini, and then the seeds are removed. In zucchini intended for stuffing, after cleaning, cut off the top of the fruit, cut them across into several parts and remove the inner part with seeds.

Squash processed and used like squash.This is a type of bush pumpkin, has a plate shape with jagged edges, milky white in color. Young fruits of squash (3-5-day-old ovary) have a pleasant mushroom taste with a delicate crunch and small seeds. They are used boiled, fried, or pickled.

Cucumbers sorted by size, washed. Large greens are peeled, gherkins and medium-sized greens are not peeled, but the tops and base of the fruits are cut off. Cut them into circles, slices, small cubes, strips. Used for making salads, cold soups.

Requirements for the quality of fresh cucumbers. In appearance, the fruits of cucumbers must be fresh, whole, ugly, healthy, uncontaminated, without mechanical damage, with or without a peduncle, with a shape and color typical of the botanical variety. The pulp is firm, with underdeveloped, watery, non-skinny seeds

Pumpkin vegetables are prone to the following diseases:

Processing of tomato vegetables. Tomatoes sorted by maturity and size, removing wrinkled or damaged specimens. Then the stalk is cut out and washed. For fruits intended for stuffing, cut off the upper part together with the stalk, take out the seeds with a part of the pulp, let the juice drain, sprinkle with salt, pepper and fill with minced meat. Tomatoes are used raw for salads or fried (for side dishes), stuffed and baked.In a retail trade network, tomatoes are recommended to be stored at air temperatures: red degree of maturity - from 1 to 2 ° С for no more than 2-4 weeks; brown and pink - from 4 to 6 ° С for no more than 1 month; milk - from 8 to 10 ° C - no more than 3-4 weeks. Relative humidity should be 85-90%.

Eggplant sorted, cut off the stalk, washed. Old specimens are scalded and cleaned. Cut into slices, slices or cubes. Processed fruits intended for stuffing are cut lengthwise into halves or crosswise into cylinders, small eggplants can be stuffed whole, the pulp is taken out along with the seeds and filled with minced meat. Raw eggplants are practically not consumed because of the bitterness, which increases as they ripen. The bitterness of the fruit is given by the solanine substance contained in them. Eggplants are fried and baked (stuffed).Eggplants contain (in%): Sugars - 4.6; as well as nitrogenous substances - 1; mineral substances - 0.5; pectin - 0.7; vitamins C, B, B2, PP, carotene; glycoalkaloid, which gives them a bitter taste. Fruits are pickled, salted, canned

Capsicum (spicy and sweet) sorted, washed, cut in half lengthwise, remove the seeds along with the pulp and rinse. Cut into strips for salads and soups, small cubes for soups. For stuffing, the fruits of sweet pepper are washed, a circular incision is made around the stalk and removed together with the seeds, without disturbing the integrity of the pod, washed again, put in boiling water for 1-2 minutes (blanched), removed, cooled and filled with minced meat.

Sweet pepper used for preparing salads, vegetable dishes (for example, stuffed peppers).

Young zucchini (11-12 days) can be used

whole, without peeling, but in mature (more than 14 days) it is necessary to remove the skin, seeds and seed pulp (conductive tissue).

Tomato vegetables are prone to the following diseases

(dry rot) - caused by the fungus Fusarium, which affects the surface and pulp of the fruit in the form of brown (dark brown) spots;... A small dry brown spot appears on the surface, which then grows, the skin wrinkles and becomes covered with pink pads.

Phytophthora

A fungal disease that affects the tuber on the root in the form of depressed brown spots, in which the pulp acquires a rusty color and the tubers subsequently turn into a rotten mass

Formed at the top of the fruit, dark spots form)

Top rot

Processing salad vegetables, spinach vegetables and spicy herbs. Lettuce, spinach, sorrel are early vegetables. They use tender, juicy leaves rich in nitrogenous and minerals (iron, phosphorus, iodine, calcium) for food. Salad spinach vegetables serve as sources of vitamins C, P, K, group B, carotene.

They are widely used raw for the preparation of cold snacks, salads, when serving soups, second courses.

Lettuce, spinach, sorrel, green onion,spicy greens sort out, remove the roots, if any, rough stems, spoiled leaves and rinse well several times in a large amount of cold water, and then under running water and dry on grates for 20 minutes. During storage, greens quickly wither and the vitamin C content in them decreases. For three days of storage at room temperature, 17-20% of vitamin C is lost, and when stored in refrigerators (3 ° C) - 6-8%. Vitamin C is destroyed especially quickly in shredded greens, so you should cut a small amount of it as it is sold.

When preparing culinary products, the following types of aromatic herbs are used: dill, parsley, parsnips, celery, marjoram, tarragon (tarragon), cilantro (coriander greens), hyssop, basil, mint (pepper, lemon), cumin, thyme, etc.

Leafy lettuce is susceptible to the following diseases:

Gray rot

White rot

It affects leaves and seeds. On the surface, brown spots are formed located on the sides of the leaves.

Watery gray spots appear on the surface in the form of a white cottony bloom

Processing legumes and grain vegetables.

Bean and pea pods are sorted out, washed and, breaking the ends, remove the veins connecting the valves. Long "pods are cut across into 2-3 pieces."

Cobscorn milky-wax ripeness is cleaned immediately before cooking so that the color does not change. In corn, the stem and base are cut off, while the leaves fall off along with the stem. Then the fibers covering the cobs are removed and washed.

Processing of dessert vegetables. Dessert vegetables include asparagus and artichokes.

Have asparagus use young shoots. They are carefully peeled from the skin, being careful not to break off the head. The lower coarse part of the shoots is cut off and used for mashing and cooking broths for asparagus soups. The peeled asparagus is placed in cold water. When all the asparagus is peeled, they are tied in bunches and boiled. Distinguish between white and green asparagus. White asparagus is used for making sauces, mashed soups, boiled dishes with sauces, and green asparagus is mainly used for side dishes.

Artichoke and are large inflorescences with a fleshy receptacle. When processing them, cut off the stems, the upper coarse parts of the petals of the basket and remove the inner stamens.

The inflorescence, or basket, of an artichoke is located on a receptacle and consists of hard scales, or bracts, closely packed around a shallow bottom. The bottom contains an inedible tuft of silky hairs - the heart of an artichoke. Edible parts - crescent-shaped fleshy formations at the base of each scale and base.

Rhubarb processing . Juicy, young leaf petioles of basal leaves, which are pink in color, are used for food. Old petioles are not used for food, since they accumulate a large amount of oxalic acid. Rhubarb is treated as follows: the leaves are cut off from young petioles, and the peel is removed from petioles with a hard coarse surface with a knife and then washed. Rhubarb is used to prepare sweet dishes (compotes, jelly), pie fillings. They are used for making jelly, compotes, preserves, marmalade, jelly, as well as salads, sweet soups, sauces.

Using processed vegetables

The most common ways of processing vegetables are: drying; canning with high temperatures in a hermetically sealed container; pickling and salting; pickling; freezing.

Dried vegetables. Dried are supplied: potatoes, beets, carrots, onions, parsley and dill. Vegetables can be freeze-dried and heat-dried. In freeze-drying, vegetables are frozen and then dried under vacuum. In this case, the ice turns into steam, bypassing the liquid state. During freeze drying, the volume of vegetables practically does not decrease, their taste, color and aroma change little. These vegetables are poured over with hot water and boiled as usual, as they swell immediately. With thermal drying, vegetables decrease in volume, their properties change significantly. Before cooking, they must be poured with cold water (without salt) for 1-3 hours to swell, and then boiled in the same water. Salt the water after the vegetables have swollen. Dried parsley and dill are added to dishes without pretreatment, dried onions are first sprinkled with water to swell, then used for sautéing.

Canned vegetables. Natural and pickled beets, natural carrots, green peas and other vegetables are heated with a decoction, then the decoction is drained and used to make soups and sauces. Canned salted greens are separated from the brine and washed in running water. Canned borsch and soup dressings are semi-finished products of a high degree of readiness and are used to make soups.

Sauerkraut squeeze out of the brine, sort through, removing impurities, separate coarsely chopped stumps and carrots and additionally shred. For some dishes, cabbage is chopped. The squeezed brine can be used for dressing cabbage soup and salads. The acidity of sauerkraut should not exceed 1.3% (1st grade) - 1.8% (2nd grade) in terms of lactic acid. With increased acidity, the cabbage has to be washed, and this leads to an almost complete loss of vitamin C. It is impossible to store squeezed cabbage, since it loses about 20% of vitamin C in an hour, more than 30 in 3 hours, and 70-80 in a day. %.

Salted cucumbers washed with cold water. In small cucumbers, the place of attachment of the stalk is cut off. Use them whole or cut them. Large cucumbers are peeled, cut lengthwise into 4 pieces and seeds removed. Cut cucumbers into slices, rhombuses for making hodgepodge, Russian-style kidneys, salads; straws for pickle; small cubes for cold dishes; crumb for sauces.

Frozen vegetables. The following items are supplied frozen: green peas, green beans, cauliflower, potatoes, beets, carrots, tomatoes, sweet corn, peppers, spicy herbs, mixtures of various vegetables, etc. Quick-frozen vegetables retain their natural properties well. They are stored at the enterprise at a temperature of - 18 ° C, used without preliminary defrosting - they are placed in boiling water and boiled for 10-15 minutes. Potatoes can be used for basic frying and deep-fried.

Mushroom processing

Mushrooms are supplied to public catering enterprises fresh, dried, salted, pickled, canned. Mushrooms contain many extractives (free) amino acids, etc.). Due to this, mushroom broths have excellent taste and aroma and are widely used in the preparation of soups and sauces. Another component of the dry residue of mushrooms are carbohydrates - sugars (in the main trehalose), sugar alcohols, fiber.

Fresh mushrooms contain a large amount of water (90% on average). Half of the dry residue is made up of nitrogenous substances (proteins, free amino acids, fungin, etc.). Fungin is the basis of the supporting tissue (cell walls) of fungi. It is stable during heat treatment, which leads to a low digestibility of mushroom proteins and the time it takes to bring the mushrooms to readiness.

Mushrooms contain many extractives (free amino acids, etc.). Due to this, mushroom broths have excellent taste and aroma and are widely used in the preparation of soups and sauces.

Another component of the dry residue of mushrooms is carbohydrates - sugars (in the main trehalose), sugar alcohols, fiber.

Mushrooms contain vitamins A, C, PP, B 2 ... Minerals are mainly represented by potassium salts.

Dried mushrooms (moisture 13%) are somewhat inferior in nutritional value to fresh ones, since when dried, the content of extractives and sugars decreases in them.

Fresh mushrooms ... Mushrooms are immediately processed, as they quickly deteriorate. Porcini mushrooms, aspen mushrooms, boletus boletus, chanterelles are treated in the same way: they are cleaned of leaves, needles and herbs; cut off the lower part of the leg and damaged areas; sort out wormy specimens; scrape off the contaminated skin: put in cold water for 30 minutes so that the litter and sand adhering to them are soaked; rinsed thoroughly 2-3 times. Remove the skin from the caps of russula and butter.

Morels and lines are sorted out, the roots are cut off, put in cold water for 30-40 minutes and washed several times, each time taking them out of the water in order to remove sand and debris more completely. Then the mushrooms are boiled for 10-15 minutes in a large amount of water to remove gellic acid, a poisonous substance. The broth is not used in food. Peeled and washed mushrooms are immediately sent to heat treatment.

Dried mushrooms . The best mushrooms are those that have a light underside of the cap, a short stem without damage. Dried mushrooms are sorted out, washed several times. Soak in cold water for 2-3 hours and rinse again after removing it from the infusion. The infusion is filtered and used for boiling mushrooms.

Salted, pickled, canned mushrooms. They are separated from the drilling fluid, washed and cut. Used for preparing snacks, main courses. In order to preserve the good quality of salted and pickled mushrooms, care must be taken to ensure that the mushrooms are completely covered with brine or marinade before processing.

"Tuber processing"

Completed by the teacher of the MDK: Snegovoy M.V.

Moscow, 2018

Potato processing.

• Tuber crops are the thickened end of the underground stem.
• Tuber crops include potatoes, Jerusalem artichoke (earthen pear), sweet potato (sweet potato).
• The homeland of the potato is South America, where it was known at the beginning of our era and is found in the wild until the present day.
• Potatoes were brought to Russia by Peter I at the end of the 7th century. from Holland and in terms of national economic importance occupies an important place among plant foods.
• Potato tubers are rich in starch, contain proteins, sugar, minerals, vitamins C and B.

Potatoes are a highly nutritious and healthy product. In terms of starch content, it approaches bread, and in terms of the richness of mineral salts and vitamins - to vegetables. Potatoes contain 76.7% water, 19.2% carbohydrates, 0.5% cellulose, 0.1% fat and 2.4% protein. It is rich in minerals, 70% of which is potassium.

And this is important, since potassium favors water-salt metabolism. Other elements were found in potato tubers: phosphorus, magnesium, sodium, iron, silicon, bromine, manganese, aluminum, cobalt, zinc, nickel, etc. Potatoes contain quite a lot of vitamin C. Considering how often we eat potatoes, we can say that they provide us with vitamin C all year round.

Jerusalem artichoke often referred to as "earthen pear". The closest relative of this plant is the sunflower.

The tubers of the plant are eaten raw, boiled, baked, fried, stewed, dried, salted, and fermented. They are used to prepare salads, soups, jams, add to cookies, pancakes, casseroles, cheese cakes, coffee, compotes and so on.

Sweet potato

(sweet potato)

The sweet potato is considered an outlandish relative of the familiar potato. Sweet potato is a herbaceous vine, it has nothing to do with nightshades. The plant has creeping stems, the height of the bush can reach only 18 cm, it is more likely to creep along the ground. Sweet potato tubers are not tubers at all, but lateral roots that can weigh up to 10 kg. it is they that are used in the preparation of dishes. It is eaten raw, boiled and fried, stuffed with vegetables and made into amazing side dishes. Sweet potato is widely used in national dishes of Latin America.

• Mechanical culinary processing is carried out in the vegetable shop. It is located, as a rule, not far from the vegetable warehouse, which allows improving the sanitary condition of the workshop and reducing the cost of delivering vegetables.
• When working in a vegetable shop, mechanical equipment is installed - machines for washing, peeling and cutting vegetables, as well as non-mechanical equipment - production tables, baths, chests for storing vegetables, special tables for cleaning vegetables and devices.
• The equipment is placed in accordance with the technological process.

Mechanical culinary processing of potatoes.

• Mechanical culinary processing of potatoes can be done by mechanical, chemical and thermal methods (steam and fire).
• With the mechanical method, the potato processing process consists of the following operations:
• - sorting;
• - calibration;
• - the washing up;
• - cleaning;
• - cleaning up.

• Sort potatoes in mechanical sorting machines or by hand. When sorting, rotten, beaten potatoes, foreign impurities (stones, lumps of earth) are removed.
• Calibrate potatoes by size, in order to reduce waste during machine cleaning.
• The washing up potatoes promotes its quick cleaning, improves the sanitary conditions of further processing. Better starch is obtained from peelings of washed potatoes.

Equipment for washing and cleaning potatoes.

Potato peeling machine.

Washing machine for vegetables

• Cleanse potatoes in batch or continuous potato peelers, or by hand.
• Clean up potatoes by hand with a root or grooved knife. Eyes, depressions, dark spots, remaining skin are removed from peeled tubers.

Simple forms of cutting potatoes

Sticks

Circles

Straw.

Raw potatoes are cut into thin plates 0.2 cm thick.

Shred across on straws 4-5 cm long, with a section of 0.2 x 0.2 cm.

(in a lot of fat).

Bricks.

Raw potatoes are cut into thick slices

Cut into pieces 3 - 4 cm long.

Used for frying, cooking borscht (except for naval and Siberian), pickle, soups with pasta and other dishes.

Cubes.

The potatoes are cut into slices of thickness:

Then the plates are cut into cubes with a section:

For a large cube - 2-2.5 cm;

• for an average cube - 1-1.5 cm;
• for a small cube - 0.3-0.5 cm.

• Then the cubes are cut into cubes. Depending on the purpose, the cubes are cut with a section:

Large cube - 2-2.5 cm;

Medium cube - 1-1.5 cm;

Small cube - 0.3-0.5 cm.

Culinary uses.

Large cubes- used for stewing and making soups.

Medium dice- for cooking "potatoes in milk" and for stewing.

Small cubes- boiled potatoes are cut for garnish for cold dishes and for salads.

Lobules.

Raw potatoes (medium-sized) are cut in half.

Then along the radius into slices.

Circles.

Boiled or raw potatoes are trimmed into a cylinder.

Cut across into thin circles 1.5-2 mm thick.

Slices of raw potatoes are used for frying, and boiled ones for baking fish and meat.

Slices.

Small to medium-sized boiled potatoes are cut in half lengthways, then in half again.

Large tubers are cut lengthwise into cubes with a section of 1-1.5 cm.

across the slices. slices 1-2 mm thick.

Shred across into slices 1-2 mm thick.

Used for making salads and vinaigrettes.

Complex cutting shapes potatoes

Kegs

Garlic

Kegs

Medium-sized potatoes are trimmed on two opposite sides, then ground into a keg.

Used boiled for a side dish.

Garlic

Raw potatoes are first grinded in casks.

Then I cut it lengthwise into several pieces.

A small notch is made along the edge of each part.

Used for making soups.

Shavings

For raw potatoes, cuts are made from two opposite sides so that a cylinder is obtained with a height of 2-3 cm, it is trimmed around the circumference.

Cut the tape to a thickness

2-2.5 mm and 25-30 cm long.

Then they give this ribbon the shape of a bow and tie it with a thread.

Used for deep-frying

Balloons

• Peeled potatoes are cut into balls using a special tool (notch).
• Large balls - 3-4 cm,
• Average 1.5-2 cm.

Quality requirements.

• Peeled potatoes and semi-finished products prepared from it must be immediately subjected to heat treatment, since their quality deteriorates during storage.
• Raw peeled potatoes should be firm, not darkened, without eyes, dark spots and skin remnants.
• The smell is characteristic of fresh potatoes.
• Color - from white to cream.
• The surface of sulfite potatoes may be dry, but not windy.

Storage life and use of food waste.

• To prevent the potatoes from darkening, they are placed in cold water and stored for no more than 3 hours.
• When processing potatoes, waste is obtained, the amount of which depends on the quality of the incoming potatoes, the processing method and the season.
• Potato starch is obtained from potato peelings.
• Potato waste rates are given in the table.

Potato waste rates for cleaning.

Vegetable type

Period (season)

Potatoes young

Waste rate,%

Potato

Potato

Potato

Potato

Occupational Safety and Health

• To prevent accidents and diseases when organizing work in the vegetable shop, it is necessary to comply with labor safety conditions.
• It is forbidden to admit to work of persons who do not know the rules of operation of the equipment.
• Work rules and safety manuals should be posted at the equipment installation sites.
• The temperature in the workshop must be at least 16 ° C.
• The floor should be level, not slippery, with a slope towards the ladders for water drainage.

• All moving parts of the machine must be guarded.
• Switches and fuses must be of a closed type.
• Switch the machine on and off only using the "Start" and "Stop" buttons located on the machine body.
• Clean, lubricate and repair the machine only with the drive off.
• Push vegetables into the loading door only with a special pestle.
• Production tables and baths should be free of sharp corners.

• To unload vegetables from the baths, use scoops with a hole for water to drain.
• Women are allowed to lift weights no more than 20 kg, and together 50 kg, men - up to 80 kg.
• The dishes for loading vegetables into the machine must have a capacity of no more than 8-10 kg.
• When peeling onions, the drafting devices must work.

Review questions and tasks

• What vegetables are tubers?
• What methods can be used to mechanically cook potatoes?
• What are the sequential operations involved in mechanical cooking of potatoes?
• Why are potatoes calibrated?
• What are some simple forms of cutting potatoes?
• Create a table of potato slicing forms and their use.
• What are the complex shapes of cutting potatoes?
• What is the waste when processing potatoes and what does the percentage of waste depend on?
• How many peeled potatoes can be obtained from 160 kg gross potatoes in January?

Bibliography

• Anfimova N.A., Tatarskaya L.L. - "Cookery": M .: IRPO; Ed. center "Academy", 2000.-336s.
• Potapova I.I., Korneeva N.V. - "Primary processing of products": M .: Ed. Center "Academy", 2008. - 80 p.
• Matyukhina Z.P., Korolkova E.P. - "Commodity research of food products": M .: Prof-ObrIzdat, 2001.-272s.

"Types, mechanical culinary processing and cutting of tubers. Electronic manual for educational purposes. Developer: ..."

State budgetary educational institution

secondary vocational education

"Berezovsky Polytechnic College"

Species, mechanical culinary

processing and cutting of tubers

Electronic manual

educational purpose

Developer: G.V. Enbrecht,

production master

learning, teacher

special disciplines

Berezovsky 2012

Press the corresponding button to go to the desired section

Types of tubers

MCO technological process

Potato

Sweet potato Jerusalem artichoke Simple forms of slicing Curly slicing of potatoes Test questions

TYPES OF CLUBS

Tuber is the thickened end of underground stems

Potato,

Jerusalem artichoke (earthen pear),

Sweet Potato (Sweet Potato) Return to Table of Contents

Technological process of MCO vegetables

Sorting and sizing,

Cleaning

Washing

Slicing Sorting and sizing contribute to the rational use of vegetables for the preparation of certain dishes, and reduce waste during mechanical processing.

Sorting - removal of impurities, rotten and battered specimens, selection for culinary use.

Sizing - size distribution of vegetables Washing

Vegetables are washed in vegetable washers or by hand in order to remove residual soil and sand from their surface.

Washing also improves the sanitary condition of the machines, contributes to an increase in their service life.

Peel vegetables in vegetable cleaning machines (mechanical method) or manually (manual method) in order to remove parts with reduced nutritional value.

With a mechanical cleaning method, a cleaning process is still required (removal of eyes, poorly cleaned areas).

Glycoside solanine, contained in green and sprouted tubers, is partially removed when peeling potatoes, and when it is boiled turns into a decoction. In the spring, sprouted potatoes should not be boiled in their skins and decoctions of peeled potatoes should not be used.

Vegetable Peeler Tools and Equipment Potato Peeler Potato Peeler & Peeler Slicing Machine

Cutting vegetables (if necessary) contributes to their more uniform heat treatment, gives dishes a beautiful appearance, and improves taste.

Vegetables are cut mechanically or by hand.

Slicing Tools Return to Contents

Potatoes - the second bread The main component is starch (average 18%).

Contains sugars (1.5%), proteins (2%), minerals (Na, Ca, F, Fe), fiber (2%), vitamin C. High-calorie.

It is used to prepare a huge assortment of dishes, and also serves as a raw material for starch, is used for fattening livestock.

Potato varieties

Table (12-18% starch) - white pulp, good taste, boiled well, but not crumbled. Tubers are well preserved.

Technical (25% starch) - used to obtain starch.

Forage crops - high yield and high starch and protein content.

Universal - have the properties of table and technical varieties.

- & nbsp– & nbsp–

Raw potatoes are cut into thin slices

Stacked one on top of the other

Shredded with a length of 4-5 cm, with a section of 2x2 mm Used for deep-frying Cutting into cubes (3-4 cm, section 7-10 mm)

- & nbsp– & nbsp–

Used for stews, brass beef, deep-frying, pickles, vegetable and potato soups.

Boiled or raw potatoes trimmed (cylinder)

Cut across to a thickness of 1.5 - 2 mm.

Use:

raw - for frying, boiled - for baked dishes, for frying Slicing

Small to medium-sized boiled potatoes, cut in half lengthwise

Then one more time in the opposite direction

Then across 1

Large tubers - first on sticks, then crosswise into slices Used for salads and vinaigrettes Can be fried raw slices Return to "Contents"

or boiled potatoes Curly slicing of potatoes

2. Kegs

3. Chips, spirals

4. Garlic

Kegs: Medium-sized potatoes are trimmed on two opposite sides and ground into a keg. Used boiled for a side dish

Pears: Medium-sized potatoes are ground into pears. Used boiled for a side dish

Garlic: raw potatoes are grinded with barrels, then cut into slices and a small notch is made along the edge.

Used for soups

Balls: with grooves. Large - for deep-frying, medium - for deep-frying and as a side dish for cold dishes

Chips: cylinder height first 2-3 cm, then cut a tape around the circumference with a thickness of 2-2.5 mm, length 25-30 cm, give the shape of a bow.

Deep fried

Spiral, spring:

special tool.

For deep fat frying Return to Contents

Control questions

1. List the tubers

2. Nutritional value of tubers

3. Scheme of primary processing of tubers

4. Methods of cleaning

5. Slicing methods

6. Simple cutting shapes

7. Curly cutting shapes Return to "Contents"

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