What temperature is jelly served at school? Lesson plan "Kiseli

Desserts, sweet dishes - the rules,
technique, supply temperature

Dessert or sweet dish is the majority
cases as a final dish at the end of dinner or lunch, and
designed to produce a pleasant aftertaste.

Desserts can be:

1 - sweet – various types of cakes, ice cream,
candies, jelly, mousses and so on

2 - not sweet - nuts, cheese, fruits, special
dessert wine.

According to serving temperature, sweet dishes or desserts
are divided into two groups :

1 - hot serving temperature at least 65 degrees C.K.
This group of desserts includes: Guryev porridge,
charlotte, soufflé pie served immediately after
baking.

2 – cold serving temperature for natural fruits,
jellies, mousses, sambukas - temperature no higher than 7-14
degrees C; for jelly and compotes – temperature no higher
12-16 degrees C; for ice cream - temperature no higher
from 0 to -4 degrees C.

Rules and techniques for serving sweet dishes and desserts .

Before serving dessert, the waiter clears the table
used, dirty dishes. You can leave wine glasses, champagne glasses, a dessert glass on the table
wine or liqueur. Dessert plates are placed on the table, from
dessert or fruit sets.

For individual service, desserts are served at
dessert plates or in bowls. They are placed on
coaster plates on which paper lies
napkin.

For group service, desserts are served at the table in
multi-serve dishes: fruits - in vases; Beautiful
sliced ​​watermelon or melon on a porcelain round
dish; baskets with berries, apples in dough or puff pastry -
on a porcelain oval dish.

Watch the video of serving desserts at the end of the article.

RULES FOR SERVING SOME DESSERTS

1 – Pudding. Serve on a dessert plate at
personal service, on a porcelain plate
for group service. Gravy boat served separately
(handle to the left) on a stand plate, next to the gravy boat
a teaspoon with the handle to the right. From utensils, a spatula,
dessert spoon.

2 - Soufflé. Serve in a portioned frying pan, on
stand plate covered with a napkin. Separately for
cream gravy boat or milk jug on a stand plate
handle to the left. Cutlery: spatula, dessert spoon
tea spoon.

3 - Guryevskaya porridge. Serve in a portioned frying pan, on
stand plate with a napkin. Sauce boat for sauce. From
cutlery tablespoon, teaspoon, spatula

4 - Apples in dough. Serve on a dessert plate, from the top
Sprinkle apples with powdered sugar. For group
serving porcelain round dish. Cutlery
dessert fork and spoon, tongs

5 – Compote. Serve in a bowl on a stand plate
covered with a napkin. The utensil used is a dessert spoon.

6 – Jelly - Prepared on the basis of fruit and berry juice, with
adding gelatin. Pour the prepared jelly
into molds and cool. Serve on a dessert plate
transferring from the mold, or in a bowl on a stand

7 – Mousse - Prepare in the same way as jelly, but when cooled
beat into a fluffy mass. Water before serving
syrup. Serve in a bowl on a serving plate or
on a dessert plate. The cutlery is a dessert spoon.

8 – Sambuc. Prepare from apricot or apple puree with
adding gelatin, egg whites and sugar. Serve in
bowl on a stand plate covered with a napkin.From
cutlery dessert spoon.

9 – Cream. We prepare it on the basis of thick cream whipped with
sugar, gelatin. Serve in a bowl on a stand
plate. Cutlery: dessert spoon.

10 - Ice cream "Surprise". Serving: On an oval
Place the baked biscuit on a metal plate,
put sliced ​​oranges on it or
canned fruit, ice cream scoops for fruit
and place the biscuit on the sides. From a pastry bag
release the whipped whites with powdered sugar. Fast
bake and serve. Dessert knife and fork
curly blade.

Kiseli. These are old Russian national dishes. They are cooked from fresh fruits, berries and vegetables, as well as their processed products: fruit purees, pastes, juices, syrups, extracts, jams, preserves, industrial vegetable and fruit powders. In addition, jelly is prepared from milk, decoctions of coffee, cocoa, etc.

The process of their preparation consists of two operations: preparing the syrup and brewing the starch. The syrup is prepared differently depending on the type of product, but the brewing is the same: the starch is diluted with a small amount of water or chilled syrup, stirred well, poured into the boiling syrup and, stirring quickly, brought to a boil (brewed). However, it is impossible to boil and cool jelly for a long time in a large container. The continuing swelling of potato starch grains under these conditions at a certain stage leads to the destruction of their structure and the disintegration of the grains into separate fragments. At the same time, depolymerization of part of the starch polysaccharides may occur, since the pH of fruit and berry jelly varies between 3...5. All this leads to a sharp decrease in viscosity (liquefaction of the jelly).

Depending on the amount of starch, jelly is:

– thick (80 g potato starch per 1 kg of jelly),

– medium thickness (45-50 g of potato starch per 1 kg of jelly),

– semi-liquid or liquid (30 g of potato starch per 1 kg of jelly).

Thick and medium-thick jelly is sold as an independent dish. Semi-liquid (liquid) jelly is used as sauces for sweet dishes, cereal casseroles, puddings, etc.

The assortment of jelly is very large. They are prepared from fresh fruits, berries, rhubarb, rosehip decoctions, dried blueberries, fruit juices and syrups, jam, marmalade, berry extracts, milk, cream, tea with wine and citric acid, kvass, etc.

The technological scheme for preparing jelly from juicy fruits (cranberries, currants, cherries, blueberries, blueberries, etc.) includes the following operations: squeezing juice from sorted, washed fruits; preparing a decoction of pulp (pulp); preparing syrup from the decoction; brewing starch; combining the finished jelly with the squeezed juice; cooling.

The pulp is boiled for 10-15 minutes in five or six times the amount of water at low boil, the finished broth is filtered. Part of the broth is cooled and used to dilute starch, and the rest is used to prepare syrup.

To do this, add sugar to the broth, bring to a boil and boil for 2-3 minutes. Then diluted starch is added to the syrup, brought to a boil again and combined with the squeezed juice. The finished jelly is cooled.

Juice that has not been subjected to heat treatment gives the finished jelly the aroma, taste, and color characteristic of this type of berry, and increases its vitamin activity.

For jelly from fruit and berry juice or syrup, take ½ of the juice or syrup, dilute it with water and prepare the jelly in the same way as with a fruit and berry decoction, and add the rest of the juice or syrup before finishing the jelly preparation.

Berry juice and puree are added to jelly in its raw form to preserve the vitamin C they contain, as well as coloring substances, which are partially destroyed during heat treatment. For the same purpose, non-oxidizing containers are used when preparing jelly and storing juices and purees.

After introducing the prepared starch, thick jelly is boiled for 6-8 minutes and poured into molds sprinkled with sugar, cooled, and then placed in vases or bowls. When on vacation, pour over fruit and berry syrup; you can serve cream or cold milk separately.

Medium-thick jelly after cooking is slightly cooled and poured into glasses or bowls. The surface of the jelly is sprinkled with granulated sugar (5-8%) as required by the recipe), which, due to its hygroscopicity, absorbs moisture from the surface, preventing it from evaporating, which prevents the formation of a surface film.

When preparing milk jelly, you can use corn starch, since milk makes the jelly opaque and corn starch itself produces an insufficiently transparent paste, unlike potato paste. Dissolve sugar in boiling milk, add prepared starch and, stirring continuously, cook at low boil for 8-10 minutes. Vanillin is added at the end of cooking.

Kissels are served chilled to a temperature of 12-140C.

Kissel from fresh fruits or berries

Cranberries, or lingonberries, or blueberries, or currants, or cherries are sorted, the stalks are removed and washed, and the pits of cherries are removed. Fruits and berries are wiped. The juice is squeezed out and filtered. The pulp is poured with hot water (5-6 parts of water for 1 part of pulp), boiled at low boil for 10-15 minutes and filtered. Add sugar to the resulting broth (part of it is cooled and used to dilute the starch), bring to a boil and, while stirring, immediately pour in the prepared starch, bring to a boil again and add the squeezed juice.

Starch is prepared as follows: it is diluted with a chilled decoction (5 parts decoction for 1 part starch) and filtered.

Kissel made from strawberries, raspberries, blackberries. Prepared strawberries, raspberries or blackberries are pureed. The resulting juice and pulp are drained and refrigerated. The pulp remaining from the berries is poured with hot water, citric acid is added, brought to a boil and filtered. Then it is boiled and released.

Kissel from apples with cranberries or from apples. The juice is squeezed out of the prepared cranberries, a decoction is prepared from the pulp and filtered; Wash the apples, remove the seed nests, cut them, add hot water, and cook until tender. They wipe it down. The resulting puree is combined with a decoction of pulp, sugar and citric acid, brought to a boil, the prepared starch is added and brought to a boil again. After this, squeezed cranberry juice is added to the jelly. In the case of making jelly without cranberries, peeled apples (without the seed nest) are cut, poured with hot water and boiled in a sealed container until tender. The apples are rubbed, combined with the broth in which they were boiled, sugar and citric acid are added, brought to a boil, the prepared starch is added and brought to a boil again.

Kissel from dried apples with cranberries or from dried apples. Washed dried apples are poured with hot water and left in a closed container for 2 hours to swell. Boil them in the same water for 20-30 minutes at low boil and wipe. Otherwise, jelly is prepared and released as if from fresh apples.

Jelly . Syrups for jelly are prepared in the same way as for jelly. Before use, gelatin is poured with eight times the amount of chilled boiled water and left to swell for 1-1.5 hours. When swelling, gelatin increases in volume and weight by 6-8 times. After swelling, excess water is drained. Add swollen gelatin or agar to the prepared syrup and heat until it dissolves. The resulting gelled solution is poured into molds, cooled to the gelatinization temperature and kept for 20 minutes, and then placed in the refrigerator and cooled at a temperature from 0 to 80C.

The agaroid is poured with cold water (ratio 1:20) and left to swell for half an hour. At the same time, impurities (giving the agaroid foreign flavors) and coloring matter pass into the water. Agaroid and sodium citrate are added to the water (from 0.15 to 0.3% of the jelly weight depending on the acidity of the juice and syrup), the mixture is brought to a boil, cooled to 70-750C, combined with juices and poured into bowls. The addition of sodium citrate improves the consistency of the jelly, gives it elasticity, softens excess acidity, and reduces the melting point of the jelly to 30-400C.

Sodium citrate is used in the form of a 10% solution. In jelly made from berry and grape juices with low acidity, add such a solution 0.15-0.25% of the jelly mass, in jelly made from cherry, sweet cherry, blueberry juice - 0.25-0.3, and in cranberry and lingonberry juice - 0. 3-0.35%.

Sodium alginate is poured with water and, stirring occasionally, allowed to swell for 1 hour, then brought to a boil and boiled for 2-3 minutes. Sugar and a suspension of calcium phosphate are added to the resulting solution, brought to a boil, cooled, juices and citric acid are added and poured into molds. The range of jelly is very large, it is prepared from various juices, citrus fruits, wine, milk, almonds, coffee infusions, etc. .d. The preparation of lemon and almond jelly differs in some ways.

For lemon jelly, prepare sugar syrup, infuse it with zest, filter, add soaked gelatin, agar or agaroid, dissolve them, pour in lemon juice.

For almond jelly, first prepare almond milk. Almonds are scalded with boiling water, peeled, ground in a meat grinder or crushed, poured with water, infused and squeezed; The pomace is infused a second time with water and squeezed out. Sugar is added to the almond milk and the jelly is prepared as usual. Multilayer jelly is obtained by sequentially pouring jelly of different colors into molds and cooling until it hardens.

If the gelling syrup turns out to be cloudy, it is additionally clarified with egg white (24 g per 1000 g of jelly). The whites are mixed well with an equal volume of cold water, poured into the syrup and boiled for 8-10 minutes at a low boil. To better clarify the syrup, the protein mixture can be added in two doses. The clarified syrup is filtered. The finished jelly should be transparent, sour-sweet, with the aroma of the fruits and berries used for its preparation. To improve the taste of the jelly, grape wine, lemon juice or citric acid are added to the mixture, and zest is added to citrus jelly. The jelly can be prepared with fresh or canned fruits and berries. Prepared fruits and berries are placed in molds and filled with gelling syrup.

The adhesive properties of gelatin jellies allow the preparation of multilayer non-separating jellies from various raw materials. When using natural fruit and berry syrups, juices and industrially produced compotes, it is advisable to prepare jelly with furcellaran, which is equal in cost to gelatin and superior in gelling ability. In addition, non-acidified gelling syrups with furcellaran are much more resistant to heat. They slightly reduce the gelling properties after boiling for half an hour, while solutions with gelatin sharply reduce the ability to form jellies. The increased melting temperatures of jellies on furcellaran make it possible to sell jelly in the summer.

Jelly, mousse and sambuca are sold at 100-150 g per serving with sauce, natural fruit or berry syrup (20 g per serving) or with whipped cream (20-30 g per serving) or boiled cold milk (100-150 g) is sold per serving).

Jelly from fresh fruits or berries

The juice is squeezed out of the sorted and washed berries and stored in the cold. The remaining pulp is poured with hot water and boiled for 5-8 minutes. The broth is filtered, sugar is added, heated to a boil, foam is removed from the surface of the syrup, then prepared gelatin is added, stirring until completely dissolved, brought to a boil again, filtered

Berry juice is added to the prepared syrup with gelatin, poured into portioned molds and left in the cold at a temperature of 0 to 80 C for 1.5-2 hours to harden. Before release, the mold with jelly (2/3 of the volume) is immersed for a few seconds into hot water, shake lightly and place the jelly in a bowl or bowl.

Jelly from lemons, oranges, tangerines. In water with sugar, brought to a boil, add the zest removed from lemons, or oranges, or tangerines, then add the prepared gelatin. After the gelatin has dissolved, squeezed juice from lemons, or oranges, or tangerines is added. For orange jelly, citric acid is added to hot sugar-gelatin syrup, filtered, poured into molds and cooled.

Jelly with canned fruits

Water and sugar are added to the canned compote syrup, combined with prepared gelatin, brought to a boil, citric acid is added and filtered. Peaches, cut into thin slices, and cherries are placed in molds, filled with jelly and cooled.

Jelly with fresh and canned fruits

tangerines are washed, peeled, cut into thin slices; Cut the plums in half and remove the pits. The decoction is prepared from tangerine zest, canned compote syrup and sugar are added to it and heated to a boil. Then it is combined with the prepared gelatin, citric acid is added, filtered, the fruits placed in portioned forms are poured and cooled.

Multilayer berry jelly

Berries (cranberries, currants, raspberries, cherries) are sorted and washed. Squeeze out the juice.

The pulp is poured with hot water (each type of berry requires a certain amount of water) and boiled for 5-7 minutes. The broth is filtered, sugar is added and brought to a boil, removing foam from the surface. Then the prepared gelatin is added, stirring until it is completely dissolved, and filtered. Cooled berry juice is added to the prepared syrup, poured into molds and refrigerated. After cooling the first layer of jelly, pour in the second, cool again, then the third, and so on. The finished jelly is served with syrup, whipped cream or chilled boiled milk.

Sweet dishes, varied in their composition and preparation technology, are characterized by the content of a significant amount of sugar, due to which these dishes have a pleasant sweet taste. Sweet dishes are served at the end of dinner for dessert, which is why they are also called dessert courses or third courses. However, these dishes can also be used during breakfast, dinner, and afternoon tea.

To prepare sweet dishes, fruits and berries are used in fresh, dry and canned form, fruit and berry syrups, juices, extracts containing various minerals, vitamins and food acids. Some dishes include cream, sour cream, eggs, butter, cereals, rich in proteins, fat, carbohydrates and high in calories.

The raisins, nuts, cocoa, vanillin, citric acid, gelling products, etc. help improve the taste of sweet dishes and give them flavor.

According to the serving temperature, sweet dishes are divided into cold (10 - 14°C) and hot (55°C). However, some dishes are served both hot and cold. Cold sweet dishes include: fresh fruits and natural berries (or fresh frozen); compotes (from fresh, dry and canned fruits and berries); jelly dishes (jelly, jelly, mousse, sambuca, cream); frozen dishes (ice cream, ice cream, parfait). The serving temperature for these dishes is at least 4 - 6°C.

At catering establishments, sweet dishes are prepared in a specially designated cold shop room, equipped with tables and a refrigerator, where only ready-made sweet dishes and products intended for them are stored, since sweet dishes quickly perceive various odors. When preparing sweet dishes, they use a universal drive with a set of machines - a beater, a grinder, for squeezing juice, as well as special dishes and equipment - cauldrons, pans, stewpans, baking sheets, sieves, whisks, brooms and molds.

Mechanical culinary and thermal processing of products for sweet dishes is carried out in the vegetable and hot shops.

Cold and sweet dishes are served in glasses or bowls, as well as on dessert plates or deep saucers.

Hot dishes - on porcelain or cupronickel plates, dishes, portioned pans.

§ 1. NATURAL FRESH FRUITS AND BERRIES

Fruits and berries play an important role in nutrition due to the content of sugar, vitamins, organic acids, mineral salts, etc. Fresh fruits and berries are used directly for food only when ripe.

Fresh fruits and berries. Fruits and berries are sorted, the remaining stems and stalks are removed, washed with cold boiled water, leaving them in the water for 2-3 minutes, mixed, rinsed, placed in a colander or sieve and allowed to drain. If the berries are heavily contaminated, they are washed several times. Before leaving, dried fruits and berries are placed in a vase, on a dessert plate, or in a bowl. Berries can be sprinkled with granulated sugar or refined powder. The grapes are placed in a whole bunch and released without sugar. Strawberries, strawberries, and raspberries are served with sour cream, milk, whipped cream or yogurt.

Watermelon, fresh melon. The fruits are washed, dried, divided lengthwise into two parts, each of which is cut into elongated large slices, and large ones into slices. Watermelons and melons can be peeled and seeds removed. Serve chilled. Separately, you can serve refined powder or granulated sugar (10-15 G per serving).

Small balls of pulp are cut out of thick slices of watermelon or melon using a notch. Serve in a transparent vase.

Fruit salads are also prepared.

Melon salad. Balls of melon and watermelon pulp are combined with strawberries, placed in transparent portioned salad bowls, poured with lemon or orange juice, and decorated with mint leaves.

Fruit dessert. To prepare it, several types of fruits are used, including exotic ones. The top and bottom of the pineapple are cut off, the core is cut out with a cylindrical notch, and the pulp is cut into slices. Hard kiwi fruits are trimmed on both sides, peeled from thin skin, and cut into slices or circles. Small mango fruits are cut lengthwise into two unequal parts, and the inner segment with the pit is removed. Each of the halves is cut into cubes, and by turning the cuts outward, they are separated. Bananas are peeled and cut into slices. The pomegranate fruit is cut into halves, the grains are removed, separating them from the soft layers.

In a beautiful low vase, pineapple, kiwi, watermelon, mango, oranges, bananas, cut into slices (slices, cubes) are laid out in a circle.

nana. Top with persimmon halves, pomegranate seeds, mint leaves, cool and serve with ice cubes.

§ 2. PREPARATION OF COMPOTES

Compotes are prepared from fresh, dried or canned fruits and berries of one or more types. Fruits and berries are pre-sorted and washed. The technological process of preparing compote consists of preparing fruits or berries, boiling the syrup and combining them.

Compote of fresh fruits or berries. Fresh apples, pears, and quinces are peeled, the core and seeds are removed, and cut into slices just before use. If it is necessary to store them before heat treatment, they are placed in acidified water so that they do not darken due to the oxidation of tannins. The skin does not need to be peeled. Tangerines and oranges are peeled, the remaining white subcutaneous skin is removed, and divided into slices. Apricots, peaches and plums are pitted and cut into slices. The stalks of washed berries are removed.

To prepare the syrup, sugar and citric acid are dissolved in water, brought to a boil and, if necessary, cooled. Sometimes the syrup is tinted with cherry or blackcurrant berry extract. Syrup can also be prepared using fruit or berry decoctions. Citric acid is not added to compotes prepared from sour fruits and berries.

Fresh fruits and berries quickly boil and lose their shape, this is explained by the fact that the protopectin contained in the cell walls is unstable, during the cooking process it quickly hydrolyzes and turns into soluble pectin, as a result of which the products quickly soften, in addition, the vitamins they contain are lost. Therefore, when preparing compotes, not all fruits and berries are heated.

Oranges, tangerines, raspberries, strawberries, watermelons, melons, bananas, pineapples, black currants are not boiled, but placed in bowls or glasses, poured with warm syrup, and cooled.

Quickly boiling varieties of apples, ripe pears, peaches, apricots, plums are placed in boiling syrup, the heating is stopped and kept in a container, covered with a lid, until cooled. Then pour into glasses for vacation.

Apples, pears and quinces are boiled, placed in boiling syrup, for 5-7 minutes (quinces with skin - up to 15-20 minutes), cooled, and portioned.

To flavor compotes, add finely chopped citrus zest. The compotes are served chilled, 200 g per serving.

Compotes from dry fruits and berries often prepared from a mixture of dried fruits (Fig. 14). Apples, pears, apricots (apricots, dried apricots), figs, plums (prunes), grapes (raisins), cherries, etc. are used in dried form. Compotes are prepared at enterprises using a mixture prepared according to a special recipe.

Compote from a mixture of dried fruits. Dried fruits are sorted, removing impurities, and sorted by type, since they have different cooking times. Large apples and pears are cut into pieces. The fruits are washed with warm water 3-4 times. Pour water into the cauldron, bring to a boil, add sugar, dissolve it while stirring and bring to a boil again.

Place apples and pears into boiling syrup and cook for 20 minutes, then add the rest of the dried fruits (except raisins) and continue to cook for 10-15 minutes, add raisins and cook for 4-5 minutes.

To improve the taste, add citric acid to the compote. The finished compote is cooled to 10°C and left for 10-12 hours to infuse. At the same time, flavoring substances are completely transferred from the fruit to the syrup, which improves the quality of the compote. It is recommended to add sugar at the beginning of cooking, since under the influence of the acids contained in dried fruits, sucrose breaks down into glucose and fructose (invert sugar), making the compote sweeter.

Apples, pears, prunes, apricots, dried apricots, raisins, etc. 125, sugar 100, citric acid 1, water 960.

Compotes from canned apples, pears, quinces, peaches, plums, cherries, cherries, strawberries. They are prepared from one type of fruit or from several. Jars of canned compote are washed with warm water and wiped with a towel, opened and the syrup is drained.

Then syrup is made from sugar and water, filtered, fruit syrup is added, brought to a boil and cooled. Fruits and berries are removed from the jars. Peaches and apricots are pitted. Large fruits are cut into slices or halves. The berries are left whole. Prepared fruits and berries are placed in bowls or glasses, alternating in color, and filled with chilled syrup. Per serving requires 150 g of compote.

Compote of frozen fruits and berries. Quick-frozen natural (sugar-free) fruits are removed from the packaging, thawed for 10-15 minutes, washed and placed in a container to completely thaw. Large fruits are cut into slices, combined with pre-prepared syrup and brought to a boil. Fruits or berries are placed in bowls or glasses, poured with the resulting syrup and cooled before serving. You can add fresh citrus fruits to the compote.

§ 3. JELLITED DISHES

Jelly dishes include jelly, jellies, mousses, sambuca, and creams. When cooled, they have a jelly-like consistency due to the addition of gelling substances, which are gelatin, starch, and agaroid. In addition, gelling agents for sweet gelled dishes can be sodium alginate, pectin substances and modified starches, which bind water and form a gelatinous mass upon cooling. The strength of jellies depends on their density, i.e., on the amount of gelling substances. In table 9 shows the amount of starch and gelatin required for preparing gelled dishes.

Table 9 (in g per 1000 g)

Preparing jelly. The most common sweet jelly dish is jelly. The gelling agent in jelly is potato starch, and for milk jelly it is maize (corn) starch, which cannot be used for preparing fruit and berry jelly, as it causes a whitish tint and an unpleasant taste of the grain. At the same time, corn starch makes milk jelly more tender, and potato starch gives it a bluish tint. When cooking jelly, modified starch is also used, thanks to which the dishes have a more delicate consistency and are easier to separate from the walls of the dish.

Starch does not need to be pre-swelled to dissolve. To obtain a homogeneous paste, starch is first combined with 4-5 times the amount of cold liquid and, after stirring, introduced into the boiling main liquid for boiling for 2 to 10 minutes.

Kissels are prepared from fruits and berries - fresh, dry and canned, fruit and berry juices, syrups, purees, extracts, from milk, bread kvass, jam, jam, rhubarb and other products, as well as from concentrate - dry jelly.

Depending on the consistency, jelly is divided into thick, medium-thick, and semi-liquid.

To prepare 1 kg of thick jelly, take 60 - 80 g of potato starch. After pouring it in, these jelly are boiled for at least 5 minutes with stirring and low heat. Thanks to the introduction of a large amount of starch, all the water is consumed for its gelatinization, so thick jelly does not liquefy when hot as quickly as liquid jelly.

Kissels are poured into portioned molds, into large molds or baking sheets, moistened inside with cold boiled water and sprinkled with granulated sugar, then cooled. To remove the thick jelly from the mold, wipe it, turn it over and, shaking slightly, carefully transfer it into the prepared container.

The jelly, taken out of the molds or cut into portions, is placed on a dessert plate or in bowls and released, poured with fruit and berry syrup, or cream or cold milk (50 - 100 g) is served separately. Per serving requires from 100 to 200 g of jelly. Thick jelly is a characteristic dish of traditional Russian cuisine.

The most common jelly is of medium thickness. For 1 kg of such jelly, 35 - 50 g of potato starch are consumed. After cooking, the jelly is slightly cooled and poured into glasses and bowls. The surface of the jelly is sprinkled with granulated sugar, which, due to its hygroscopicity, absorbs moisture from the surface, preventing it from evaporating, which prevents the formation of a surface film. 200 g of jelly are dispensed per serving.

Semi-liquid jelly is prepared using 20 - 40 g of starch per 1 liter, used and dispensed, like medium-thick jelly. In addition, they are served as sauces for cutlets, meatballs, puddings, casseroles, cheesecakes and other dishes made from cereals, cottage cheese, and pasta.

The technological scheme for preparing jelly from cranberries, currants, cherries, and blueberries includes: squeezing the juice; preparing a decoction

From squeezes (pulp); preparing syrup from the decoction; brewing starch; combining the finished jelly with juice; cooling.

The technological scheme for preparing jelly from strawberries, wild strawberries, raspberries, blackberries includes: rubbing the berries and obtaining a puree; preparing a decoction of pulp; obtaining syrup from decoction; brewing starch; combining hot jelly with fruit puree; cooling.

Berry juice and puree are added to jelly in its raw form in order to preserve the vitamin C contained in them, as well as coloring substances, which are partially destroyed during heat treatment. For the same purpose, when preparing jelly and storing juices and purees, non-oxidizing dishes, equipment and wiping machines are used. Loss of vitamin C increases with increasing cooking time. Therefore, you should not overcook dishes made from fresh fruits and berries and store them for a long time.

The technological scheme for preparing jelly from dogwood, cherry plum, plum, apricots, apples and other fruits includes: boiling (or baking) berries or fruits; straining and wiping; combining the broth with puree and sugar; brewing starch; cooling the jelly.

Fresh berry jelly. Prepared from cranberries (Fig. 15), blueberries, lingonberries, black or red currants and other berries. The berries are sorted, washed with boiled water, kneaded with a wooden pestle, and a large amount is rubbed using a rubbing machine and the juice is squeezed out, which is poured into a non-oxidizing container and placed in the refrigerator. The pulp is poured with hot water (1:6) and boiled for 10 - 15 minutes. The resulting broth is filtered, sugar is added, dissolved, syrup is obtained and heated to a boil. Potato starch is diluted with cold boiled water or part of the resulting decoction (1:5) and poured in one go into the boiling syrup with vigorous stirring. The jelly is brought to a boil, boiling for no more than 1 - 2 minutes, since longer boiling dilutes the jelly, remove from heat, pour in the juice, stirring, which gives the jelly the color, taste and smell of fresh berries. The jelly is slightly cooled and poured into glasses or bowls, the surface is sprinkled with sugar, then finally cooled to 10 - 14 ° C and released.

Cranberry 126 or lingonberry 133, or black currant 122, or red currant 128, water 895; or blueberries 163, water 850, sugar 120, potato starch 45 (citric acid 2).

Apple jelly. The apples are washed, the core and seeds are removed, cut into slices, poured with hot water and cooked in a sealed container until tender. The broth is drained, the apples are pureed, the resulting puree is combined with the broth, sugar and citric acid, heated to a boil, diluted starch is poured in and brought to a boil. Released in the usual way.

Milk jelly. To prepare milk jelly, use whole milk or with the addition of water, which is heated to a boil. Corn starch is diluted with cold boiled milk and

strain through a fine sieve. Add sugar to the boiling liquid, dissolve it, stirring, pour in the prepared starch. The jelly is cooked, stirring constantly, at low heat for 10 minutes, then vanillin is added, cooled slightly, poured into glasses, finally cooled and released.

Thick milk jelly is prepared from whole milk, served in a bowl or on a dessert plate, poured with sweet fruit and berry syrup (50 g) or jam (20 g) is added.

Making jelly. Jelly is prepared from fruit and berry decoctions, juices, extracts, syrups, essences, milk and jam. When frozen, this dish is a transparent gelatinous mass (milk jelly is opaque).

The shape of the jelly corresponds to the container in which it was prepared. The thickness and density of the jelly depend on the temperature and the amount of gelling agent: gelatin, agaroid and furcellaran, which is boiled from red seaweed. The extract is clarified, dried and crushed, and produced in the form of powder, grains, flakes, films or plates.

Edible gelatin is a product obtained by digesting animal connective tissue, bones, skin, which is clarified, dried and crushed. In dry form, gelatin is granules or plates with a moisture content of up to 16%.

The dissolution of gelatin, agaroid and furcellaran is preceded by their swelling in cold water. Gelatin is soaked for 1 - 1.5 hours. During this time, the mass of the product increases 6 - 8 times. In this case, take 8-10 times more chilled boiled water than gelatin.

The technological process for preparing jelly includes: preparation of the gelling product; making syrup; dissolving the gelling product in syrup; cooling the jelly to 20°C and pouring into molds; hardening at a temperature of 2 - 8°C; preparation for submission.

Syrups for fruit and berry jellies are prepared in the same way as for jelly. The squeezed juices are added to the jelly after the gelatin has dissolved.

The finished jelly is poured into chilled portion molds or large molds (for several servings), as well as into deep trays and cooled in the refrigerator at a temperature of 2 - 8 ° C for 1 - 1.5 hours. The frozen jelly is cut into portioned square pieces with wavy edges or remove from molds. To do this, immerse them in hot water for 2 - 3 s, wipe the walls and bottom of the molds, shake and re-

turning, carefully place the jelly in a prepared bowl or on a dessert plate, then dispense 100, 150 g at a time. Store the finished jelly in the cold for no more than 12 hours, as it thickens, after which it softens and releases liquid.

Jelly from fresh fruits and berries. Gelatin (grains) is poured with cold water and left for several hours to swell. The juice is squeezed out of the berries, and a decoction is prepared from the pulp, as for jelly. Sugar is added to the hot broth, dissolved and syrup is obtained. The swollen gelatin is placed on cheesecloth and squeezed out, then added to the hot syrup, dissolved and, stirring, brought to a boil. Having stopped heating, pour previously squeezed berry juice into the liquid jelly, add citric acid if the jelly is not acidified enough, and cool to ambient temperature. The jelly is poured into chilled molds and placed in the refrigerator to completely harden at a temperature not exceeding 8°C for 1 - 2 hours. The finished jelly should be transparent, so for its preparation it is better to use clarified juices and industrially produced syrups. If the syrup with the introduction of gelatin into it is not transparent enough, then it is “pulled back” - clarified with egg whites. To do this, the whites of raw eggs are mixed with an equal amount of cold water and poured into hot syrup with gelatin at a temperature of 50 - 60 ° C, stirred, brought to a boil and after 5 - 10 minutes filtered through a thick napkin, then cooled. The frozen jelly is removed from the molds and transferred to vases, bowls or plates and released.

Cranberry 147 or red currant 149, or black currant 143, water 850; cherry 206, water 805, sugar 140, gelatin 30, citric acid 1 .

Apple jelly. Gelatin is soaked in water to swell, discarded, and squeezed out. The apples are washed, cored with seeds and peeled, cut into slices, placed in boiling acidified water, boiled for 5-7 minutes so that the apples retain their shape. The broth is filtered, heated and sugar and gelatin are dissolved in it, then cooled. A small amount of jelly is poured into a mold or bowl, cooled and slices of boiled apples are placed on top of the frozen jelly in the form of a pattern, the remaining jelly is poured on top and finally cooled. Dispense in the same way as cranberry jelly. To prepare fruit jelly, fresh and canned fruits are used.

Jelly from lemons, oranges, tangerines. Gelatin is soaked in cold water to swell. The lemons are washed, the zest is cut off and the white fibers are removed, then chopped into thin strips, from

Squeeze out the juice from lemons and store it in a non-oxidizing container in the refrigerator. Prepare syrup by bringing water to a boil, adding sugar and lemon zest; the swollen gelatin is dissolved by stirring. The syrup is brought to a boil, the heating is stopped and kept in a container with a closed lid for 15 - 20 minutes, after which lemon juice and citric acid are added, the syrup is filtered, poured into molds, cooled and prepared for serving.

Milk jelly. Soak the gelatin. Sugar and swollen gelatin are dissolved in hot boiled milk and vanillin is added, brought to a boil, the jelly is slightly cooled, filtered, poured into molds and placed in the refrigerator. The frozen jelly is removed from the mold and released into bowls.

Multilayer jelly. To prepare it, you can use berry, coffee or chocolate, milk jelly and other types, each of which is poured in a layer into a mold or tray, cooled and only then the next layer is poured.

Preparing the mousse. Mousse differs from jelly in that the prepared products are whipped into a fluffy porous mass. Otherwise, the mousse is prepared in the same way as jelly. To obtain 1 kg of mousse, take 27 g of gelatin. When leaving, pour over liquid fruit and berry syrup.

Cranberry mousse. Gelatin is soaked in water for several hours to swell. The cranberries are sorted, washed, the juice is squeezed out and stored in the refrigerator. The pulp is boiled in water, the broth is filtered, sugar and swollen gelatin are added, dissolved, stirring, and brought to a boil, cranberry juice is added. The resulting cranberry jelly is cooled to 200 C and whipped using a whipping machine until a stable fluffy mass is formed. At the same time, the mousse increases in volume by 4 - 5 times. Beat the mousse in a cold room or periodically cool it.

Well-whipped mousse is quickly transferred into molds, bowls or oblong trays and placed in the refrigerator for 1 - 1.5 hours. When whipping, make sure that the mousse does not harden before laying it out in the mold.

The cooled mousse is removed from the molds in the same way as jelly. If the mousse was formed in a tray, then it is cut into square pieces with wavy edges. The mousse is placed in bowls or on plates and topped with sweet cranberry syrup. To prepare the syrup, the cranberries are mashed, combined with a small amount of hot water and boiled for 5 minutes, filtered, combined with sugar and dissolved at a boil. The finished syrup is cooled.

Cranberry 211 or natural cranberry juice (canned) 200, sugar 160, gelatin 27, water 740.

Apple mousse (semolina based). The apples are washed, the core and seeds are removed, cut into pieces and boiled. The broth is filtered, the apples are rubbed, combined with the broth, sugar, citric acid and brought to a boil. Add sifted semolina into the boiling puree, stirring, and cook. The resulting mixture is cooled to 30°C and beaten in the cold until a homogeneous thick foamy mass is obtained, which is poured into prepared forms, vases or bowls and cooled for 1 hour; released with syrup.

Preparation of sambuca. Sambuca is a mousse made from fruit puree of apples and apricots. It differs from mousse in that it contains raw egg whites. To prepare 1 kg of sambuca, take 15 g of gelatin.

Sambuca apricot. Gelatin is soaked. The pits are removed from the apricots, poured with hot water, boiled until softened, and wiped. Dried apricots are pre-soaked to swell, then boiled and pureed. Add sugar, chilled whites, and citric acid to the puree and beat the mass in the cold until it increases in volume by 2-3 times. The swollen gelatin together with water is heated, stirring, to 40 - 50 ° C, melted and poured into the sambuca in a thin stream, continuing to whisk. The whipped fluffy mass is poured into molds, placed in the refrigerator, and cooled in the same way as mousse. When leaving, pour the sambuco with apricot sauce (20 g per serving).

Sambuca made from yogurt and curd mass. Gelatin is soaked in water to swell and heated until dissolved. Egg whites are separated from the yolks and beaten until fluffy. The soft curd mass (preferably fruit) is combined with sugar and yogurt and beaten. During the beating process, melted gelatin is poured in, the proteins are added last, mixed and the sambu is laid out in portioned bowls and cooled. Before serving, you can top it with lemon or orange slices, whipped cream, and sprinkle with chopped almonds or coconut (the ratio of yogurt to curd mass is 1:2).

Preparing the cream. Cream is a gelled dish that is prepared from whipped cream 35% fat or sour cream and a sweet egg-milk mixture. The gelling product is gelatin (20 g per 1 kg of cream). Depending on the added fillers, vanilla, chocolate, coffee, nut, and berry creams are prepared.

Vanilla sour cream. Gelatin is soaked. Sour cream with 35% fat content is cooled (to 2 - 3°C), and the milk is boiled. Eggs are ground with

sugar, diluted with warm milk, boiled in a water bath to 70 - 80°C, melted gelatin is added, the mixture is filtered and vanillin is added. Whisk the sour cream and pour the egg-milk mixture into it, stirring gently. The cream is poured into molds and cooled. They are served in bowls like mousse. Pour over apricot, raspberry or cherry sauce (30 g). There are 100 g of cream per serving.

§ 4. HOT SWEET DISHES

Hot sweet dishes include pudding, apples in dough, apple charlotte, baked apples, Guryev porridge, sweet omelettes. These dishes are high in calories, as they contain foods rich in carbohydrates and fats. Hot sweet dishes are served at a temperature of 50 - 55°C.

Toasts with fruits and berries. IN pour the milk into the bowl and combine it with raw eggs and sugar and mix. A loaf of white bread is cut crosswise into thin slices, from which the crusts are cut off, and moistened on both sides in the egg-milk mixture. The croutons are fried using the basic method until golden brown and placed in 2 pieces. on a dessert plate, and canned fruit is placed on top and topped with syrup or sweet apricot sauce.

Rice pudding. Sticky rice porridge is cooked in milk. Add sugar, cool to 60 - 70 ° C, add raw yolks, washed seedless raisins, vanillin, softened butter, whipped whites. The mixed mass is placed in a greased form, sprinkled with breadcrumbs, filling it to 3/4 of the height.

Top with sour cream. Bake the pudding in the oven until a crispy crust forms at a temperature of 200 - 250 ° C for 20 - 25 minutes. Allow to cool for 5-10 minutes, remove from the mold, and dispense 1 piece at a time. or 1 piece with sweet sauce or jam.

Apples in test fried. To prepare the batter (batter), the whites of raw eggs are separated from the yolks. Milk is combined with salt, sugar, sour cream, yolks, then sifted flour is added and the dough is kneaded. Whip the whites into a fluffy foam, add them to the dough and mix carefully. The finished dough is stored in the refrigerator.

The apples are washed, the core and seeds are removed, peeled and cut into rings 0.5 cm thick, placed in a non-oxidizing container and covered with sugar. Store in the refrigerator until frying.

Prepare deep fat by heating it to a temperature of 160°C. Each piece of apple is pricked with a needle or fork and dipped completely.

pour into batter and quickly immerse in heated deep fat. Fry the apples until a golden crispy crust forms (3 - 5 minutes), remove with a slotted spoon and allow the fat to drain. When leaving, fried apples are placed on a plate or dish, covered with a paper napkin, and sprinkled with refined powder on top. Sweet apricot sauce can be served separately.

Apples 100, sugar 3, wheat flour 20, eggs 1/2 pcs., milk 20, sour cream 5, sugar 3, salt 0.2, cooking oil 10, refined powder 10. Yield: 140.

Charlotte with apples. Preparation of the dish includes: preparation of minced meat; bread preparation; molding; baking.

The apples are washed, the core and seeds are removed, peeled and cut into slices, combined with sugar, and placed in the refrigerator.

Stale white bread is peeled and cut into 0.5 cm thick layers in the form of rectangles. Half the bread is cut into small cubes, which are dried and combined with minced apples, and cinnamon is added there. Sweet lezon is prepared from milk, eggs and sugar. In the lezone, rectangular pieces of bread are moistened on one side and placed on prepared baking sheets, in molds or molds, greased with oil, with the moistened side to the bottom and walls, lining them completely. Place minced meat on the bread and cover the top with the same layers of bread, placing the moistened side up. The surface is soaked with the remaining leison and baked in an oven at a temperature of 180 - 200°C until golden brown. The finished charlotte is removed and left to cool for 10 minutes, then carefully placed out of the mold onto a serving plate, 1 piece at a time. per serving or one serving piece and served with sweet sauce.

Banana dessert. The bananas are peeled and cut into elongated thick slices, placed on a baking sheet greased with butter, poured with a mixture of orange juice, grated zest, sugar, rum or liqueur, ground cinnamon or nutmeg. Bananas are baked in an oven at a temperature of 180-190°C for no longer than 10 minutes until golden brown. Serve bananas garnished with cream or yogurt.

Rusk pudding. Seedless raisins are sorted and washed. Egg whites are separated from the yolks. The yolks are ground with sugar and diluted with milk. Whip the whites into a fluffy foam. Vanilla crackers are ground into small pieces and placed in the egg-milk mixture for swelling, raisins and whipped whites are added, mixed and folded in.

Pour into molds greased with butter and sprinkled with granulated sugar, which are placed in a bowl with boiling water reaching half the height of the molds, covered with a lid and boiled for 25 - 30 minutes. The finished pudding is slightly cooled, removed from the molds, placed on plates and served with apricot sauce. If the pudding is prepared in a large form, then it is cut into portions. Vanilla crackers 40, milk 80, eggs 1/2 pcs., sugar 15, raisins 15, 3; butter 5, sauce 30. Yield 170.

Pudding with canned fruits (Gurievskaya porridge). Milk is poured into a flat, wide container and placed in an oven at a temperature of 240 - 260°C. When a ruddy foam forms on the milk, remove it. Having received several foams, they are stored until the finished dish is served.

Viscous semolina porridge is cooked using a mixture of milk and water, to which sugar and butter are added. The porridge is cooled to 50 - 60°C. The egg whites are separated from the yolks and beaten. If nuts are added to the pudding, they are peeled and chopped. Add egg yolks, vanillin, nuts to the cooled porridge and mix well, then add the beaten whites and mix again. The finished mass is laid out in portioned frying pans, greased with oil, in several layers, topped with milk foam. The surface of the porridge is leveled, sprinkled with granulated sugar and burned several times with a hot chef's needle so that a pattern of caramelized sugar is formed. After this, the pudding is baked in the oven for 5 - 7 minutes, then served in the same portioned bowl, garnished with canned fruits and berries, and nuts. Hot apricot sauce is served separately in a gravy boat.

Guryev porridge can be prepared with fresh fruits or berries. To do this, the fruits are cut into slices and boiled in thick sugar syrup.

§ 5. SWEET DISHES FROM CONCENTRATES

Concentrates are semi-finished dishes that require significantly less time to prepare, making the use of concentrates in catering establishments much easier for workers. The industry produces a large number of concentrates of sweet dishes - jelly, mousses, puddings, creams, ice cream, as well as dry drinks.

The most widely used are dry jelly, which is produced with extracts with and without sugar, and with essences with sugar. Jelly is made from milk and fruit and berry of various types. Concentration

waste comes in the form of briquettes and powder with a moisture content of 6 - 7%; The mass of briquettes is from 33 to 250 g. They are stored in a dry room for 4 - 6 months.

Kissel made from a concentrate of fruit or berry extracts. Kissel is prepared with cranberry, cherry, strawberry, fruit and berry extract. In addition, dry jelly contains sugar and potato starch.

Dry jelly powder or pre-crushed briquette is thoroughly mixed with an equal amount of cold water and, stirring, poured into boiling water, sugar and citric acid are added. The jelly is brought to a boil and released in the usual way.

Kissel from concentrate 120, sugar 75, citric acid 1, water 930. Yield: 1000.

Lemon jelly. IN The composition of the jelly includes sugar, food gelatin, citric acid, essence, food coloring. The jelly is produced in packs weighing 100 g. The contents of the pack are poured into a bowl and filled with cold boiled water (1:4). The jelly is left to swell for 40 - 50 minutes, after which it begins to heat, stirring, until the gelatin is completely dissolved, without bringing the jelly to a boil. The solution is filtered, poured into molds and kept in a cold place until completely thickened. Dispense the jelly in the usual way.

§ 6. QUALITY REQUIREMENTS FOR SWEET DISHES. STORAGE LIFE

The quality of sweet dishes is assessed by appearance, taste, smell, and consistency. Foreign tastes and smells in the dish, insufficient amount of sugar and consistency that does not correspond to the given dish are unacceptable.

For use in their natural form, choose fruits and berries that are well-ripened, of good quality, and thoroughly washed.

Compotes should be transparent, from light to brownish in color. Fruits and berries - whole or cut into slices, slices, circles, retaining their shape, not overcooked. The taste is sweet or with a slightly sour taste, with the aroma of fruits and berries used. When serving, the fruit should occupy 2/3 or 1/4 of the volume of the glass or bowl, the rest is filled with syrup.

Kissels should be homogeneous, without lumps of brewed starch, and non-sticky. Thick jelly retains its shape, medium-thick and liquid jelly spreads and, accordingly, has the consistency of thick sour cream or cream. The taste of jelly is sweet, with the taste, smell and color of used berries or fruits. Kissels, prepared

Those made from fruit and berry puree are cloudy, the rest are transparent (except for milk). The presence of a film on the surface of the jelly is not allowed, and milk jelly does not have the smell of burnt milk.

The jelly has a gelatinous consistency and can be transparent or opaque. The taste is sweet, with the taste and smell of the products from which the jelly is made. Fruits in jelly are carefully cut and laid out in a pattern. The shape corresponds to the mold, V which the jelly was prepared, or in the form of a square or triangle. The consistency of the jelly is homogeneous, slightly elastic. A bitter taste is unacceptable in lemon jelly.

The mousse should have a finely porous, delicate, slightly elastic consistency. It is a lush, frozen mass of sweet taste with a slightly sour aftertaste. Color - white, yellowish or pink, depending on the products used. The shape of the mousse is square or triangular with wavy edges. A defect in mousse due to insufficient whipping is a layer of jelly formed when it hardens in the lower part.

Sambuca is a homogeneous lush mass, finely porous, with an elastic consistency. The taste is sweet, with a sour aftertaste and the smell of apple or apricot puree. The shape of the sambuca should be the same as the mousse.

The cream has the shape of a square, triangle or cap, an elastic porous mass with the color and smell of the corresponding products included in the cream.

Puddings should have a golden brown crust on the surface and be fluffy and well baked. The shape of the pudding corresponds to the shape of the utensil used. Inside, the pudding has a delicate and soft consistency, interspersed with raisins and candied fruits. Color - from light yellow to light brown. The taste is sweet.

Guryevskaya porridge should have a golden crust and a delicate fluffy consistency. A burnt surface is not allowed in baked products.

Charlotte with apples has the shape of a cap or square, with a golden brown crust. The minced apples should be whole and not leak out.

The apples in the dough should be covered with a golden brown crust, but not burnt. The cut dough is fluffy, yellow, with voids, and the apples are white and soft. The taste is sweetish. When releasing, the apples are placed on a plate covered with a paper napkin and sprinkled with refined powder.

Fresh fruits and berries are stored washed and dried, laid out in a low layer in the refrigerator, at a temperature of 0 to 6 ° C. Cold sweet dishes (compotes, jellies, etc.) are stored in the refrigerator or in a refrigerated room at a temperature of 0 to 14 ° C for 24 hours. It is better to use non-oxidizing containers to store them. Hot sweet dishes (puddings, casseroles) are stored in an oven at a temperature of 55 - 60 ° C, as well as on a steam table.

Questions and tasks for review

1.How are sweet dishes classified? Make a diagram and indicate the serving temperature for sweet dishes.

2.How are compotes prepared from fresh, canned and dry fruits?

3.Draw up a technological scheme for preparing blackcurrant jelly.

4.How is lemon jelly prepared and released?

5.Draw up a technological scheme for preparing cranberry mousse.

6.How is sambuca prepared and released from apples? What is the difference between sambuca and mousse?

7.List hot sweet dishes. Based on the set of products, determine the name of the dish: white bread, milk, eggs, butter, canned fruit, apricot sauce.

8.Using a collection of recipes, determine the amount of ingredients needed to prepare 50 servings of charlotte with apples.

9.What are the quality requirements for gelled sweet dishes?

TECHNOLOGY FOR PREPARING JELLY FROM CONCENTRATE

The most common drinks consumed by humans. - these are tea, coffee, cocoa, fruit drinks, kvass, etc. Their importance for humans is great, since drinks cover the need for water by 30-50%. In addition, they quench thirst better than water and therefore prevent excessive fluid intake.

Drinks are divided into hot and cold. Hot drinks include tea, coffee, cocoa, hot drinks with wine, chocolate; for cold ones - milk, milkshakes, bread kvass, fruit and berry soft drinks.

Many drinks have a tonic effect due to the content of alkaloids - caffeine (in coffee, tea), theobromine (in cocoa, chocolate).

Drinks such as fruit and berry drinks, tea, kvass are a source of vitamins and minerals.

Drinking cocoa, chocolate, and milk drinks gives a person an energy boost.

The main indicators of all types of drinks are their aroma, color, content of extractives, and serving temperature.

Hot drinks should be served at least 85-90 o C, cold drinks - 10-12 o C.

Kissel from concentrate

Yield: 200g

Preparation technology: The concentrate is kneaded and diluted with an equal amount of cold boiled water. The resulting mixture is poured into boiling water, sugar is added and, stirring continuously, brought to a boil. Cool.

Serving temperature: 14 o C.

Quality requirements: Kissel has the color of the berries or fruits from which the concentrate is made. The taste and smell are sweet and sour with the aroma of a concentrate type. The consistency is medium thick, without lumps of brewed starch.

Activities of catering establishments

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Organization of the cook's work

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Pilaf and its types

This chapter provides technological and technical-technological maps of pilaf dishes. The technological map refers to a departmental technical document and is compiled for production workers in order to ensure the correctness...

Pilaf and its types

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Preparation of porridge dishes: “Amber” porridge, “Boyarskaya” porridge; krupenik, rice casserole, semolina sweets

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Preparing salads

“Stolichny” salad Boiled or fried chicken, boiled potatoes, fresh or pickled cucumbers, boiled eggs cut into thin slices, finely chop lettuce leaves, mix everything with peas, salt, season with mayonnaise...

Preparing salads

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Quality requirements for shortbread cakes and pork dishes

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Equipment: electric stove, refrigerator, tabletop dial scales.

pan, sieve, bowl, pouring spoon, glasses, deep dessert plate, bowl, pie plate.

List of operations	Cooking recommendations
1. Recipe	Medium-thick cranberry or lingonberry jelly
	Select equipment, tools, and utensils for making jelly. Weigh raw materials. On the right is inventory. On the left - raw materials
3. Prepare raw materials	Sort the berries, rinse, then mash and squeeze out the juice. Pour the squeezed juice into a non-oxidizing container and store in the refrigerator. Leave 2% sugar for sprinkling the jelly when portioning.
	M Add hot water (1:6) and cook for 10-15 minutes. at a low boil. Strain the resulting broth.
5. Prepare syrup	Add sugar to the strained broth and bring to a boil.
6. Adding starch to syrup	Dilute potato starch with cold boiled water or part of the cold broth (1:5). While stirring quickly, pour the prepared starch into the boiling syrup in one go. Bring to a boil, cook for 1-2 minutes.
7. Combining jelly with juice	I Add suitable juice to the prepared jelly to add color.
8. Cooling and vacation	TO Pour the isel into deep dessert plates or bowls, sprinkle the surface with sugar, cool until t 10-14 ºС.
9. Quality requirements	Appearance– the jelly is homogeneous, without lumps of brewed starch. Films on the surface of the jelly are not allowed; Color- bright red; Smell, taste - sour - sweet, with a pronounced taste of cranberry or lingonberry.

Compotes are prepared from fresh, dried, canned and frozen fruits and berries. To improve the taste of dried fruit compotes, it is recommended to cook them 10-13 hours before selling them.

If the acidity is insufficient, citric acid is added to compotes in an amount of up to 1 g per 1 liter of compote. Compotes are released chilled to a temperature of 12-15 ºС, 150-200 g per serving.

4. The sequence of technological operations when preparing compote from a mixture of dried fruits

List of operations	Cooking recommendations
1.Recipe	000
2. Organize your workplace	Select equipment and utensils for preparing compote. Weigh raw materials. On the right is inventory. On the left are raw materials.
3. Prepare dried fruits	Sort the dried fruits, sort them by type, so they have different cooking times. Rinse fruits 3-4 times. Cut large apples and pears into pieces.
4. Prepare syrup	Add sugar to hot water and bring to a boil. Strain if necessary.
5. Prepare compote	Put apples, pears into boiling syrup and cook for 20 minutes, then add the rest of the dried fruits (prunes, apricots, dried apricots). Cook until the fruits are ready and soft. Bring to taste with citric acid, leave, cool to 10-12 0 C.
6. Serving compote	P Cool the serving vessel. When serving in a bowl or deep dessert plate, put the fruits, they should occupy either ½ - ¼ of the volume of the dish, fill the rest with syrup.
7. Quality requirements	Appearance– fruits and berries, whole or chopped; Color- light brown, not transparent; Taste - sweet and sour.

In the recipes in the collection of recipes, the yield of drinks is given per 1000 ml.

A serving of hot drinks is usually 200 ml, black coffee – 100 ml, cold drinks – 200 ml, cocktails – 150.

The temperature of hot drinks when serving must be no lower than 75 ºС, cold drinks – no higher than 14 ºС and no lower than 7 ºС.

When using powdered milk or dry cream at an enterprise instead of whole milk when preparing sweet dishes and drinks, you need to know that to obtain 1 liter of reconstituted milk, use 110-130 g of sifted milk powder and 900 g of boiled water (60-70 ºC). The diluted milk is left to swell for 30-40 minutes.

5. Sequence of technological operations during preparation

cranberry drink

Material and technical equipment

Equipment: electric stove, table dial scales.

Equipment, tools, dishes: pan, sieve, bowl, table spoon, glass, pouring spoon, glasses, plate.

Pour the squeezed juice into a non-oxidizing container and store in the refrigerator.

4. Prepare a decoction of pulp

Cool the drink to 10-14°C and pour into glasses.

8. Quality requirements

Color- bright red;

Taste, smell - sweet, with a pronounced cranberry flavor.

Job registration requirements: the report on the work done contains the topic of the work, its purpose, task, summary tables, conclusions about the work done. The report must contain tables for each type of drink in the form:

1.What operation do you think begins with the preparation of drinks?

2. List the equipment and utensils for preparing cranberry drink?

3. How to prepare raw materials for making cranberry drink?

4. Give a qualitative assessment of the cranberry drink according to the following organoleptic indicators:

Appearance;

Consistency;

Smell, taste

5.What are the requirements for the sale of drinks?

6.Name minor defects that reduce the quality of the cranberry drink.

7. Justify the reasons for the following cooking deficiencies:

The cranberry drink has insufficiently pronounced color,

The cranberry drink does not have a pronounced cranberry taste.

8..Give a qualitative assessment of dried fruit compote based on the following organoleptic indicators:

Appearance;

Consistency;

Smell, taste;

9.Name the serving temperature, the yield of the dish, and the sell-by date.

10.Name minor defects that reduce the quality of dried fruit compote.

11.What is the preparation of the workplace when preparing jelly?

12.How to prepare raw materials for making cranberry jelly?

13.What safety rules must be followed when preparing jelly?

14. Give a qualitative assessment of jelly and jelly according to the following organoleptic indicators:

Appearance;

Consistency;

Smell, taste;

Name the serving temperature, the yield of the dish, and the sell-by date.

15.Name minor defects that reduce the quality of the finished cranberry jelly and jelly.

16.What are the reasons for the shortcomings of the dish “jelly with canned fruits”:

The jelly is opaque;

Weak jelly consistency.

17.Name unacceptable defects, in the presence of which the jelly can be classified as defective.

18.Can jelly and jelly be prepared on the go? Justify your answer.