Second courses - rules, technique, serving temperature. Technological process for preparing flour side dishes Technology for preparing puff pastry

When serving second courses, the following sequence is followed: fish, meat, poultry and game, vegetables, cereals, eggs, cottage cheese, flour. The serving order should not be violated in the absence of which and the dishes are served in single or multi-serving dishes (Fig. 139.39).

. Rice 139. Serving main courses: a - krucheniki b - baked fish; c - chicken legs d - portioning chicken

Main courses are served only hot, so small porcelain plates for serving second courses are heated to a temperature of 40-50 °. WITH

Main courses can also be served in metal dishes, in which hot dishes are well heated. Some of them cook and serve in the same dish; it is placed on a stand plate covered with a paper napkin. Metal utensils get very hot, so the waiter should only accept it with the handbrake. To spread the dish, place a table fork and spoon on top so that their handles protrude beyond the edge of the dish. When serving dishes in multi-portion dishes, the table is set with small porcelain plates, cutlery or fish knives and forks. For fish dishes, if there are no fish sets, you can use two forks.

Dishes that are served in a portioned frying pan (baked fish in Russian style, meat solyanka, scrambled eggs) can, if consumers wish, not be transferred to a small plate

Some dishes are served in pots (home-style roast) and are placed on the table on a stand plate covered with a paper napkin. Place a spoon on the plate for decomposition. The table is served with small tableware, plates and cutlery sets.

Salads, pickled fruits, and vegetables for main courses are served in a salad bowl. It is placed to the left of the dish, with sets for decomposition (spoon, fork) placed on top. Special decomposition kits make the maintenance process easier and faster.

The sauce is served in gravy boats on a stand plate on which a teaspoon or dessert spoon is placed

Table 115 describes in more detail the rules for serving main courses.

Table 115

RULES. INNINGS. Main courses *

Name of second courses		Dishes for serving main courses	Decomposition kits
Boiled fish with garnish	Portions of fish cooked in a spicy broth Served with boiled potatoes Polish or Dutch sauce served separately	Porcelain oval dish or oval lamb on a stand plate, round lamb for potatoes,	canteens
Fried fish	Portioned pieces of fish, breaded with flour and fried in oil. Side dish - fried potatoes, vegetables, boiled with fat. Separately served sauce (red main, tomato, tomato with vegetables)	A porcelain or cupronickel silver round (oval) dish, a metal gravy boat on a stand plate on which a teaspoon is placed with the handle facing to the right. On the left is a plate for bones	canteens
Fish in dough	Pieces of fish fillet are marinated for 20-30 minutes with the addition of vinegar, spices, herbs, and oil; immersed in liquid dough (batter), deep-fried. Separately served mayonnaise sauce with gherkins or tomato	Metal oval dish Metal sauce boat for tomato sauce (porcelain for mayonnaise sauce) on a stand plate on which a teaspoon is placed with the handle to the right	canteens
Fish baked Moscow style	Portioned pieces of fried fish baked in sour cream sauce along with boiled potatoes, sliced, boiled egg, fried mushrooms, sautéed onions	Portion cupronickel frying pan on a stand plate	A spoon and a fork

Table continued 115

Name of second courses		Dishes for serving main courses	Decomposition kits
fish body	Minced fish stuffed with onions, boiled eggs and mushrooms, shaped in the shape of a crescent, breaded in breadcrumbs and fried in butter. Garnish - fried potatoes, green peas. Tomato sauce is served separately.	cupronickel oval dish Metal gravy boat on a stand plate on which a teaspoon is placed with the handle to the right
Boiled meat, tongue with garnish	Portioned pieces of boiled meat (tongue) with boiled potatoes, crumbly porridge, boiled vegetables, mashed potatoes Sauces - red main, white with egg	Two metal round lambs (for the main dish and side dish) on a stand plate or cupronickel oval dish A metal gravy boat on a stand plate, on which a teaspoon is placed with the handle to the right	Dinner spoon and fork, teaspoon
Boiled poultry, game, rabbit	Boiled carcasses are cut into portions Garnish - crumbly porridge, green peas, boiled potatoes For ducks and geese - stewed cabbage, baked apples	Round metal lamb on a stand plate, side dish can be served separately on a round platter	Spoon and fork
Fried meat	Fried portioned pieces (1-2 per serving) Garnish - potatoes boiled in milk, complex side dishes, boiled legumes	cupronickel oval dish with garnish	Spoon and fork
Beefsteak with onions	Portioned piece of fried tenderloin with a side dish of fried onions (fries) Garnish - fried potatoes or french fries, cut into circles, slices	cupronickel oval dish or portioned frying pan on a Taganchika with hot coals	Spoon and fork
Fillet in sauce with garnish	Portioned piece of fried tenderloin, topped with wine sauce. Side dish - french fries.	Fillet - in a round lamb on a stand plate, side dish - in a portioned frying pan on a stand plate	Spoon and fork
rump steak	Portion-breaded fried piece of meat Served with vegetables or fried potatoes		Spoon and fork
Natural cutlets	Loin of beef, pork or lamb, sliced ​​with rib bone Fried cutlets served with a side dish of vegetables and fried potatoes	Porcelain (nickel silver) oval or round dish	Spoon and fork

Table continued 115

Name of second courses		Dishes for serving main courses	Decomposition kits
Stewed meat	Portioned pieces of meat, cut from a large piece of stew, topped with your own sauce. Side dish - potatoes or pasta, various vegetables, crumbly porridge.		Spoon and fork
	Lamb, potatoes, onions stewed in broth, stuffed with fat tail fat, peppers and herbs, eggplants and tomatoes	Single or double serving clay pot on a stand
	Marinated pieces of meat, fried on a spit Garnish - fresh tomatoes, green onions, parsley Served separately with tkemali or spicy tomato sauce	Porcelain oval or round dish A metal gravy boat on a stand plate on which a teaspoon is placed with the handle facing to the right	Than, fork
Beef Stroganoff	Sauce dish of finely chopped meat fried with onions and seasoned with sour cream Garnish - fried potatoes	For meat - a round lamb on a stand plate, for a side dish -
	A sauce dish consisting of meat cut into cubes, stewed in tomato sauce with onions and garlic, fried potatoes and pickles	Round lamb on a stand plate
	Small pieces of lamb stewed with rice, tomato and onion	Round lamb on a stand plate
Tobacco chickens	Chicken fried in a frying pan under pressure Garnish - salad or salted vegetables with garlic sauce	Porcelain (metal) dish or small dinner plate, salad bowl on a stand plate Metal gravy boat on a stand plate on which a teaspoon is placed with the handle facing to the right Bowl with warm water and a slice of lemon on a stand plate, linen napkins	Dinner spoon and fork, teaspoon
Poultry, game, rabbit fried	Portioned pieces of poultry and game, sprinkled with frying juice and oil, with a side dish of fried potatoes. Salad and cucumbers are served separately.		A spoon and a fork
The Kiev's cutlets	Chicken fillet with bone, stuffed with a chilled pat of butter, double breaded and deep fried. Side dish - fried julienned potatoes, green peas	Metal or porcelain dish, salad bowl on a stand plate	A spoon and a fork

End of table 115

Name of second courses		Dishes for serving main courses	Decomposition kits
Fried vegetables	Vegetables fried in a frying pan	Porcelain round dish
Baked vegetables	Vegetables baked in a frying pan	Portion frying pan on a stand plate
Boiled cauliflower	Cauliflower, cooked whole. Sugar-butter or hollandaise sauce served separately.	Lamb on a stand plate Metal gravy boat on a stand plate on which a teaspoon is placed with the handle to the right
Green peas, canned corn	Green peas, canned corn, heated in a lamb or portioned frying pan
	Asparagus sticks boiled in salted water, placed on an asparagus rack. Hollandaise sauce or bread-and-butter sauce is served separately.	Asparagus rack on a stand A metal gravy boat on a stand plate on which a teaspoon is placed with the handle facing to the right	Spoon and fork or tongs for decomposing asparagus
Vegetables in milk sauce	Vegetables, diced and boiled with milk, seasoned with oil	Round lamb or portioned frying pan on a stand plate
Potato croquettes	Boiled mashed potatoes with butter, shaped into balls, pears, cylinders, served with flour, breadcrumbs, deep-fried Can be served with sauces - tomato or mushroom	A metal dish or portioned frying pan on a stand plate A metal gravy boat on a stand plate on which a teaspoon is placed with the handle facing to the right	Dinner spoon and fork, teaspoon
Dumplings baked in sour cream	Dumplings filled with sour cream, baked	Ceramic pot on a stand
Casseroles	A dish prepared from chopped or pureed foods baked on a baking sheet or frying pan. Sauce served separately.	Porcelain round dish Metal gravy boat on a stand plate on which a teaspoon is placed with the handle facing to the right
Scrambled eggs with bacon and sausage	Pan-fried eggs with sliced ​​sausage or bacon	Portion frying pan on a stand plate	A spoon and a fork
	Eggs mixed with milk, fried in a frying pan	Frying pan on a stand plate	A spoon and a fork

*. Before serving the main courses, the table is served with cutlery sets (with the exception of fish dishes, for which the table is set with fish sets) and small dinner plates

Calculation of flour consumption taking into account its humidity: In the recipes for all flour culinary and confectionery products, the consumption of wheat flour is indicated with a basic moisture content of 14.5%. When using wheat flour with a moisture content below 14.5%, its consumption decreases by 1% for each percentage decrease in humidity, and the consumption of liquid (water, milk) increases accordingly. When using flour with a moisture content above 14.5%, its consumption increases, and the amount of liquid provided for in the recipe decreases accordingly.

Calculation of water for kneading dough of a given humidity: the amount of water for kneading all types of dough is calculated using the formula:

X = ((100*C) / (100 – A)) – B (3)

Where X– required amount of water (g), A– specified dough moisture content (%), IN– mass of raw materials laid in kind (g), WITH– mass of raw materials in dry matter (g).

Care calculation: the ratio of the difference in the mass of the product before and after baking to the mass of the product before baking is called baking and is determined by the formula:

Y = ((m 1–m 2)) / m 1) * 100 (4)

Where: U– care percentage (%), m 1– mass before baking (g), m 2– mass after baking (g).

The baking percentage of a particular dough is higher if it loses more moisture during baking, i.e. The smaller and thinner the baked product or the longer the heat treatment, the thinner the dough, the higher the baking percentage.

The ratio of the difference in the mass of baked products and the flour taken during kneading to the mass of flour is called baking:

P = ((M1 – M2) / M2) * 100 (5)

where: P is the percentage of baking (%), M1 is the mass of the baked product (g), M2 is the mass of flour (g).

The baking of a particular dough is higher, the more additives and water are added to the dough, and the lower the baking. Flour with high-quality gluten absorbs more moisture, which increases the baking of products.

Example 1. To prepare 100 donuts, flour with a moisture content of 12.5% ​​was used. Determine the required amount of flour and water to knead the dough to the required consistency

Solution:

A. To prepare 100 donuts, the consumption of wheat flour, with a basic moisture content of 14.5%, is 2650 g. The flour received by the enterprise has a moisture content of 12.5%. Therefore, to prepare donuts, 2% less flour should be used than is provided for in the recipe for flour with basic moisture content:

2650 – (2650* 2) / 100 = 2597g

B. The amount of water when kneading dough according to the Collection recipe is 1550g. When using flour with a moisture content of 12.5%, the amount of water should be increased accordingly by 2597 g.

1550 + 2597 =4147g

Answer: To prepare donuts you need to use 2597 g of flour with a moisture content of 12.5% ​​and 4147 g of water

Example 2. Determine baking and baking when baking 100 pieces of cheesecakes.

Solution:

A. The mass of one cheesecake is 75 g; weight of 100 pieces of cheesecakes – 7500g. The mass of dough used to make 100 pieces of cheesecakes is 5800g.

B. Determine the flour consumption for 100 pieces of cheesecakes according to recipe. 796:

5800 * 641 = 3718g

B. The packing of the product is determined, %:

((7500 – 5800) / 7500) * 100 = 29,3

D. The bake of the product is determined, %:

((7500 – 3718) / 3718) * 100 = 101,72

Answer: when baking 100 pieces of cheesecakes, baked was 29.3%, baked - 101.72%.

Example 3. The enterprise has 50 g of dry baker's yeast. How many servings of jam pancakes can you make with this amount of yeast?

Solution:

A. The amount of dough for preparing 1 serving of pancakes is determined according to the recipe: for 1 serving of ready-made pancakes with a yield of 150 g, 176 g of dough is required.

B. The amount of pressed yeast for 1 serving of pancakes is determined: for 1000 g of dough you need 14 g of pressed yeast, therefore, for 176 g of dough:

(176*14) / 1000 = 2.5 g

B. The amount of dry yeast is determined according to the table. 29 "Norms for the interchangeability of products in the preparation of dishes": the equivalent mass of replacing pressed baker's yeast with dry yeast is 0.25 - therefore, dry yeast for 1 serving is required:

(2.5*250) / 1000 = 0.63 g

D. The number of servings of pancakes that can be prepared with 50g of dry baker’s yeast is determined:

50: 0.63 = 79 servings

Answer: 79 servings of pancakes with jam can be prepared if the enterprise has 50g of dry yeast.

Test options

Option 1

1. Fried and boiled poultry dishes. Range. Technological modes for frying and boiling whole poultry. Portioning and serving rules. Recommended side dishes and sauces. Storage mode and shelf life.

2. Technology for preparing red and white main sauce. What are the differences in technology and how do they affect quality indicators? How derivatives of these sauces are formed. Conditions and periods of storage of sauces. Make a technological diagram for one type of sauce.

3. Chemical composition and nutritional value of cottage cheese. How does heat cooking affect the digestibility of cottage cheese products? For what purpose are thickeners (which ones) added to hot cottage cheese dishes? Assortment of hot dishes, technology. Quality indicators.

4. An assortment of creams, like a variety of sweet dishes. Preparation technology, quality indicators, storage conditions and sales dates. How do creams, as sweet dishes, differ from confectionery products?

5. How many servings of cheesecakes with cottage cheese, weighing 75 g of the finished product, can be prepared if the enterprise has 5 kg of cottage cheese in 3 columns?

6. Determine the amount of flour with a moisture content of 12.3%, water, egg powder to prepare 5 kg of dough for dumplings.

Option 2

1. General rules for cooking meat for main courses. Quality indicators, conditions and deadlines for implementation. Assortment of dishes. What side dishes and sauces are recommended for boiled beef, lamb and pork?

2. Cold sauces. Classification. Technology for preparing mayonnaise sauce. Technological techniques and factors ensuring high quality mayonnaise. Vinegar-based sauces. Assortment, cooking features. Specify the storage conditions and periods for these groups of sauces. Make a technological diagram for one type of sauce.

3. Omelettes. Assortment, cooking technology. What effect do recipe components (milk, salt, sugar) have on the degree of denaturation of egg whites? Indicate and justify the recommended amount of liquid when preparing omelettes.

4. Preparation technology and physicochemical basis for the formation of jelly. Assortment, quality indicators, storage conditions and sales deadlines.

5. How many sandwiches with herring will you get if you have 3 kg of medium-salted herring (2nd column)?

6. Determine the amount of products for preparing 150 servings of pancakes according to column 2, if you used skim milk powder? Compile the results into a technological map.

Option 3

1. Dishes from boiled and poached fish. Range. Features of technology, design and presentation. Quality requirements, storage modes and deadlines for implementation.

2. Assortment, technology for preparing sweet soups and sauces. Quality indicators. Shelf life, submission rules. Make a technological diagram for one type of sauce or soup.

3. Chemical composition and nutritional value of eggs. What are egg products? What is the mechanical cooking of eggs and egg products? Egg dishes. Rules for boiling eggs for various dishes. What physical and chemical processes determine the formation of the quality of boiled eggs?

4. Assortment of hot sweet dishes. Soufflé, puddings, Guryevskaya porridge - features of preparation, design, serving. Quality indicators, storage conditions and deadlines for implementation.

5. How many servings of cheesecakes can be prepared if there are 6 kg of low-fat cottage cheese and 25 eggs weighing 43 g in the dining room (option 1)?

6. Determine the amount of flour with a moisture content of 16.3% and water to prepare 20 kg of dough for dumplings?

Option 4

1. Fried meat dishes. Range. Recommended sauces and side dishes. Quality indicators and terms of sale of ready-made dishes. Beef Stroganoff, Stroganoff-style liver – dishes of Russian national cuisine. Why are these dishes called that? What is special about the preparation of these dishes? Rules for registration and submission.

2. Sour cream, milk sauces and their derivatives. Technological process of preparation, distinctive features of preparing sour cream sauce in columns 1 and 2. Quality indicators, features of conditions and shelf life. Make a technological diagram for one type of sauce.

3. Cold dishes and meat snacks. Range. General rules of preparation, features of design, serving, storage. Technology for preparing jelly for meat and fish aspic dishes. Assortment of dishes. Quality indicators, rules for serving jellied dishes.

4. Mousses and sambucas. Range. Cooking technology. Physico-chemical processes that form the consistency of these types of dishes. Quality indicators, storage conditions and deadlines for implementation.

5. The production facility has 6 kg of pickled beets. How many servings of Moscow borscht can you prepare if the yield per serving is 250 g?

6. How much minced potato and onions should be prepared for 1000 baked pies? Determine the required amount of potatoes and onions by gross weight in April.

Option 5

1. Technology for preparing portioned poultry fillet dishes. Preparation of fillet, assortment of dishes, rules of presentation and serving.

2. Egg-butter sauces and their derivatives. Assortment, quality indicators. Indicate what dishes they are used for. Make a technological scheme for preparing one of them.

3. The importance of cold dishes in nutrition. Sandwiches and gastronomic products. Assortment, cooking technology, rules for designing sandwiches, serving gastronomic goods. Quality indicators, storage conditions and deadlines for implementation. Assortment and features of technology for preparing sandwiches.

4. Assortment of sweet dishes. Compotes, jelly. General cooking rules. Quality indicators, storage conditions and deadlines for implementation.

5. What amount of beef by gross weight will be required to serve 66 servings of cabbage soup from fresh cabbage, with a boiled meat rate of 25 g per serving?

6. How many pieces of cheesecakes with cottage cheese weighing 75 g can be made from 5 kg of yeast dough? How much flour with a moisture content of 16.4% will be needed to prepare this amount of dough?

Option 6

1. Dishes of stewed and baked fish. Cooking technology, recommended sauces and side dishes. Quality indicators of ready meals.

1. The importance of sauces in nutrition. Classification of sauces. Technological parameters for sautéing vegetables and flour for preparing hot sauces. Technology for preparing broths for hot sauces.

3. Cold snacks made from eggs, cottage cheese and cheese. Range. Cooking technology, design rules. Requirements for quality, storage conditions and lead times.

4. An assortment of flour dishes sold at catering establishments. Technology for preparing dough for various types (pancakes, pancakes, dumplings, dumplings). Submission rules, quality indicators.

5. Determine the gross mass of chilled beef tongue for preparing 25 servings of the “Boiled tongue with garnish” dish in a restaurant.

1. Determine baking, baking, amount of flour with a moisture content of 14.9% and water for preparing 5 kg of homemade noodles in 1 column.

Option 7

1. Dishes from non-fish seafood products. Range. Features of preparation, decoration and serving. Quality requirements. Implementation period.

2. Assortment of seasoning soups. Technology for preparing cabbage soup and borscht. The order of adding products with different acidity. What are the differences in the technology of cabbage soup and borscht with potatoes and fresh and sauerkraut? Draw up a technological scheme for preparing the daily cabbage soup.

3. Salads and vinaigrettes. Assortment, rules for cutting components, portioning, design, serving. How does the presentation of salads intended for banquets differ? Storage conditions and terms of sale.

4. What are flour dishes and flour products? Technology for preparing yeast dough using a straight method. Physico-chemical processes occurring during kneading and fermentation of dough. Quality indicators of ripened dough. List the defects of yeast dough and possible ways to eliminate them.

5. How much cocoa, sugar and sweetened condensed milk will be needed to prepare 150 servings of cocoa and milk? Portion yield: 200 g.

6. How many fried pies with carrots and eggs weighing 75 g can be prepared if there are 15 kg of carrots in the dining room (February)?

Option 8

1. Dishes and side dishes made from fried and baked vegetables. Classification, assortment, technology for preparing individual dishes. By what criteria are side dishes and vegetable dishes distinguished? Sauces recommended for serving vegetable dishes.

2. Assortment of seasoning soups. Technology for preparing hodgepodges and pickles. What is common and what is the difference between the technology of their preparation, presentation and serving? Quality indicators, storage conditions and deadlines for implementation. Draw up a technological scheme for preparing “Homemade Solyanka” soup.

3. An assortment of cold dishes and snacks made from fish and non-fish aquatic raw materials. Features of preparing, decorating, serving dishes, including custom, banquet, and signature dishes. Requirements for quality, storage conditions and shelf life.

4. Technology for preparing yeast dough using the sponge method. Physico-chemical processes occurring during kneading and fermentation of dough. Quality indicators of ripened dough. What is the difference between dough prepared using the sponge method and without dough? In what cases do you use sponge dough, and in what cases do you use straight dough?

5. Determine the number of eggs weighing 41 g required when preparing dough for 100 servings of Moscow dumplings.

6. Determine the amount of products for preparing 80 servings of pancakes in 1 column, if you used skim milk powder? Compile your calculations into a flow chart.

Option 9

1. Dishes and side dishes made from boiled and stewed vegetables. Rules for cooking vegetables with different colors. Assortment of dishes, rules of cutting, serving. Sauces recommended for serving vegetable dishes.

2. Technology for preparing clear soups. What is the purpose of clarifying broths? What are the ways to clarify meat broth? How and with what is it recommended to serve clear soups? Make a technological scheme for preparing the soup “Transparent Chicken Broth”.

3. Banquet dishes and snacks. Assortment, purpose. Features of portioning, design, serving. Requirements for quality, storage conditions and lead times.

4. Assortment of products made from yeast dough. Physico-chemical processes occurring during kneading, fermentation, baking, and storage of flour products. Baking modes. List the defects of finished products and justify the reasons for their occurrence.

5. Every day, 20 servings of mashed potato soup are sold in the canteen. How many kilograms of potatoes were used for this during February?

6. Determine baking, baking of products, amount of flour with a moisture content of 12.6% and water for preparing 100 pieces of kulebyak from yeast dough weighing 500g.

Option 10

1. Classification, assortment of baked vegetable dishes. Features of preparation, decoration, recommended sauces. Storage periods and sales conditions.

2. Puree soups. Assortment, features of preparation, serving. Quality indicators of ready-made soups, storage conditions and sales dates. What are the distinctive features of making rice soup? Make a technological scheme for preparing this soup.

3. The importance of cold dishes in nutrition. Cold dishes and vegetable snacks. Assortment, importance in nutrition. Preparation technology (give a few examples), storage conditions and sales dates.

4. Technology for preparing unleavened puff pastry. A range of products made from it. Physico-chemical processes occurring during kneading, baking dough, storing flour products made from puff pastry. Baking mode. Quality requirements.

5. Determine the gross mass of uncut muksun required to prepare 66 servings of salad - a fish cocktail in a restaurant.

6. Determine the amount of dough required to prepare 300 pieces of cheesecakes weighing 50 g. How much flour with a moisture content of 13.5% is needed to prepare them?

Bibliography

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Second courses - rules, technique,
supply temperature.

The main dish in every person's diet, no matter what
he had no culinary preferences - they are
hot dishes, be it meat, fish, vegetables or chicken.

When serving second hot dishes,necessary
adhere to the following sequence: fish
dishes, meat dishes, poultry and game dishes, vegetable,
dishes from cereals, eggs, cottage cheese, flour dishes.

Serving hot dishes depending on the type of service
can be individual or multi-portioned.

According to the serving temperature, main courses are served only
hot, serving temperature is not lower than 65 degrees C, so that
the dish stayed hot longer, porcelain plates
To serve a hot dish, heat it to temperature
40-50 ° C.

To keep the temperature hot longer
main courses can be served in metal dishes.
Some of the hot dishes are prepared and served in the same
same dishes. In this case, it is served on the table on a dummy
plate covered with a paper napkin.

Metal utensils get very hot, so
the waiter should be careful and accept it
only with the handbrake. To lay out such dishes, place a table fork and spoon on top so that their handles protrude
over the edge of the dish.

When serving multi-portioned dishes, the table must first
serve in small porcelain plates.From
cutlery, put cutlery or fish knives on the table and
forks.

If a hot dish is served in a portioned frying pan, then
It is possible, at the request of consumers, not to rearrange the dish
on a shallow plate, and place the frying pan on
decorative wooden stand.

Some of the hot dishes are prepared and served in
ceramic pots. The pots are placed on the table on
stand plate, which we cover with paper
napkin. Place a spoon on a serving plate
unfolding.

RULES FOR SERVING SECOND HOT DISHES :

1 - Boiled fish with garnish - portioned pieces of fish
boiled in a spicy broth. Served on porcelain or
oval dish on a stand plate. As a side dish you can
Serve boiled potatoes in a round lamb. Separately in
The gravy boat is served with Polish or Hollandaise sauce. From

sauce.

2 - Fried fish - portioned pieces of fish fried.
Serve on a porcelain oval dish. Separately
Serve tomato sauce or tomato sauce with vegetables in a metal gravy boat on a stand plate. From
cutlery table fork, fish knife, spoon
sauce.

3 - Fish baked Moscow style. Serve in cupronickel
portioned frying pan in which the fish was cooked. When
To serve, place the frying pan on a stand plate. From
cutlery fork and knife.

Almost all hot and cold meat and fish dishes, as well as many appetizers, come with side dishes. To prepare side dishes, a wide range of products is used: cereals, legumes, pasta and flour products, vegetables, mushrooms, berries, fruits, eggs.

Vegetable side dishes find particularly wide application. For their preparation, fresh, salted, pickled, pickled, boiled, poached, fried, baked and stewed vegetables in a wide variety of assortments are used.

Cereal side dishes are viscous or crumbly porridges; flour products are mainly served in the form of croutons; boiled pasta is used for side dishes; legumes - used boiled either in the form of whole grains or in the form of puree.

With the exception of potatoes , the processing of which for side dishes sometimes has some minor features (straws or chips, etc.), all other side dishes are prepared according to a general recipe: for example, cauliflower, which they want to serve as a side dish, is boiled in the same way as for independent dishes.

There is no special part on our website dedicated to side dishes, since all recipes for making side dishes can be found in the corresponding sections.
But if the primary methods and methods of heat treatment have almost no differences, then the use of side dishes has its own specifics that the cook must know.

Adding a side dish means enriching the food with additional nutrients, increasing its volume and weight so that it saturates better and more fully, and, finally, most importantly, improving the taste of the dish.

The very name garnish (garnire - means to decorate) accurately defines the main purpose of this culinary product, since a garnish should improve the taste of the dish, decorate it, make it more attractive, more appetizing, and thereby increase digestibility.

Not the preparation of a side dish, but its correct selection for a given dish, for a given product - this is the specificity, mastering which is not at all an easy matter, since the taste of the dish largely depends on the correct combination of the main dish with the side dish.

By emphasizing the features, softening or increasing the spiciness of the main product, its fat content, saltiness, acidity or sweetness, a well-chosen side dish significantly improves the taste of the dish. An unsuitable side dish with its unpleasant taste combination can significantly reduce the taste of the dish. For example, it is not customary to serve steamed sturgeon with noodles or lingonberry jam, or viscous porridge with beefsteak.

The art of a culinary specialist lies in the fact that he knows how to prepare a dish well, correctly compose its flavor bouquet, and skillfully combine the main components of the dish - the main product, sauce and side dish. Some combinations of products have long been known, which together create very attractive, pleasant taste “ensembles”. Such are, for example, combinations of rice and many chicken and chicken dishes; green peas and a variety of cutlets; stewed cabbage and fried pork or goose; champignons and many delicacies made from fish, poultry, etc. All these well-known combinations are based either on the similar qualities of the products, as is the case with rice and chicken meat, when both components are distinguished by their delicate taste, or on the ability of the side dish to soften the fat content product, as happens when combining roast goose or pork with stewed cabbage.

Potato side dishes occupy a special place in cooking. The taste qualities of this product make it an almost universal side dish, which is successfully applied to numerous and varied dishes.

But still, depending on the taste characteristics of the main product, potatoes are subjected to various culinary treatments, since it is not at all indifferent in what form the potatoes are served as a side dish. For some dishes, such as boiled tongue, sausages, ham, it is served in the form of mashed potatoes, for boiled fish, boiled potatoes are usually used, for fried fish - fried, for portioned fried meat dishes - dry fried potatoes (chips, straws, etc.).

The choice of side dish also depends on the purpose of the dish. That is why cold dishes and snacks, in accordance with their purpose in the diet - to stimulate appetite, are usually accompanied by spicy or salty side dishes, such as pickles and marinades, vegetables with various spicy dressings and sauces, etc.

When choosing a side dish for cold dishes or appetizers, you must also take into account that the products for such a side dish should be tasty and appetizing even when cold. For these reasons, crabs, eggs, crayfish tails, etc. are widely used as side dishes for cold appetizers, but cereals and pasta, which, as a rule, are not served cold, are avoided.

All side dishes can be divided into simple, that is, consisting of one product (mashed potatoes, porridge, pasta, etc.), and complex.

Typically a complex side dish consists of three to four varieties of vegetables. An example of a complex vegetable side dish is a combination of fried potatoes, carrots poached in milk sauce, boiled green peas, beans, Brussels sprouts, cauliflower or kohlrabi.

The selection of a complex side dish requires special attention from the cook, since when making it it is necessary to take into account not only the flavor combinations of the side dish and the main product, but also all the components of the side dish itself.

The presentation of the side dish also requires the skill and attention of the cook, since the side dish is the main element of the design and decoration of the dish, which largely determines the attractiveness of the appearance of the dish.

A beautifully, neatly, symmetrically placed side dish gives the dish a particularly attractive, appetizing look.

In this publication, all recipes for dishes that are usually served with side dishes indicate the side dishes that best suit the taste characteristics of the dish. This, however, does not exclude replacing these side dishes with others if necessary, due to the lack of seasonal products or if the cook wants to create a new combination. It is necessary to remember that an indispensable and obligatory condition for selecting a side dish is the correct consideration of the taste characteristics of the dish and the harmony of the combination of products.

Questions
Assortment of flour side dishes.
Semi-finished products for flour side dishes. Requirements to
quality.
Heat treatment of semi-finished flour products
side dishes Quality requirements.
Storage conditions and terms of sale of flour side dishes.

Assortment of flour side dishes

Dumplings, homemade noodles, croutons, profiteroles, vol-au-vents,
baskets.

Assortment of flour side dishes

Dumplings.
Homemade noodles.
Profiteroles.
Baskets (tartlets).
Volovans.
Croutons (with cheese, spicy, for peas and other dishes).

Dumplings. Recipe No. 1129

Roll the brewed dough into a rope and cut
into pieces weighing 10-15 g. Boil 1 kg of dumplings in 5 l
liquid at low boil for 5 minutes.
Serving: as a separate dish
portion onto a small dinner plate
200 g per serving, top with butter (10 g)
or sour cream (25g).
Served as a side dish with
clear soup - serve in a broth cup, 50 g
per serving. Serving temperature – 65°C.

Dumplings

indicators:
- appearance: oval or round pieces of dough
forms weighing 10-15 g, not boiled.
Shelf life and storage conditions: on a steam table or
hot stove for no more than 3 hours, at a temperature of
+2 to +6°С no more than 12 hours.

Homemade noodles. Recipe No. 1130
Knead unleavened dough and leave for 30
minutes for gluten to swell, place the dough on
table sprinkled with flour and roll out into a layer
thickness 1-1.5 mm. Layers sprinkled with flour
put one on top of the other, cut into strips
35-45 mm wide, cut into strips
3-4 mm wide or in strips. Place the noodles on
tables sprinkled with flour in a layer of no more than 10 mm and
dry for 2-3 hours at a temperature of 40-50°C.

Homemade noodles

Characteristics of the product according to organoleptic
indicators:
appearance: long strips of dried dough
35-45 mm, width 3-4 mm, thickness 1-1.5 mm.
Shelf life and storage conditions: when
temperature from +2 to +6°C for no more than 36 hours.

Profiteroles. Recipe No. 1135

Profiteroles served in a salad bowl on a pie plate
with a carved napkin as side dishes served separately
clear soups.
The dessert spoon is placed on the plate, placed on the left side.
If there are a large number of servings, profiteroles are served in a vase.
Profiteroles can be used as a basis for banquets
appetizers: with salad No. 37, with pate No. 38, with tongue or
ham No. 39, with seafood No. 40.
Serve in a carved napkin on a platter.

Profiteroles are made from choux pastry. Add butter, sugar, salt to water
and bring to a boil, add flour, boil, stirring with a wooden
spatula 5 minutes. The dough is cooled to 60°C and the whipped mixture is gradually introduced
eggs and knead until smooth (mechanical method
loosen the dough, add a large number of eggs, which contain
lecithin in the yolk having emulsifying properties).
Signs of dough readiness: making a groove with a wooden spatula along
the test swims slowly. The dough is deposited from a pastry bag onto
greased sheets in the form of balls with a diameter of 1 cm at a distance of 2.5
cm and bake at 200-180°C for 15 minutes. While baking
a dense crust forms on the surface, through which vapors do not pass
water formed inside the product. Vapor pressure dough
is pressed against the walls, the product increases in volume and forms
cavity.

10. Profiteroles

- appearance: baked balls, 3-4 cm in diameter, on
the surface may have small cracks (not through).
Yield - 1/50.
Shelf life and storage conditions: at temperatures from +2
up to +6°С no more than 72 hours.

11. Baskets (tartlets) for snacks. Recipe No. 1137.

Melange, sugar, salt are dissolved in milk, flour is added
(50%), softened margarine and sour cream. Stir until
homogeneous consistency and add the rest of the flour. Ready
The dough is rolled out into a layer 2-3 mm thick and cut out
circles according to the size of the molds. Cut out circles
put into molds, pressed to the inner surface
forms, pierced in several places, baked.
When the baskets are browned, remove from the molds.
cool, fill with various salads, meat,
fish products and served as a cold appetizer.
You can bake baskets weighing 25 g or 40 g, or flat cakes
20-30 g for canapés.

12. Baskets (tartlets) for snacks.

Product characteristics according to organoleptic indicators:
- appearance: baked pastry products
yield 12-25g.
Shelf life and storage conditions: at temperature
storage (18+-5)°С - 15 days.

13. Volovans. Recipe No. 1133

Volovans. Recipe No. 1133
Unleavened puff pastry is rolled out into a layer thick
5 mm and corrugated round or oval notch
Forms cut out flat cakes, two for each vol-au-vent.
Half the cakes are placed on a moistened cold
sheets with water and smear them with melange, on them
Place the second cakes with the middle cut out.
The products are greased with melange and baked at
temperature 250-260°C for 25 minutes.
Vol-au-vents and croutons are used for cooking
hot and cold appetizers and main courses.

14. Vol-au-vents

Characteristics of the product according to organoleptic
indicators:
appearance: baked products from unleavened puff pastry
round or oval dough, consisting of two
glued flat cakes, one of which has a cut out
middle. Shelf life and storage conditions: when
storage temperature (18+-5)°С -15 days.

15. Technology for preparing puff pastry

Main stages:
kneading dough;
oil preparation;
lamination of dough.
To prepare puff pastry you need to take
flour with high gluten content.

16. Kneading dough

Pour into cold water
citric acid solution.
Add melange and salt.
Add flour and knead
dough for 15 minutes until
homogeneous mass.
Leave the dough for 30 minutes
for swelling of proteins.

17. Preparing margarine

Cut margarine into pieces and
mix with flour
ratio 10:1 for
moisture binding.
Place on the table and shape
rectangular layers (150-300),
20 mm thick.
Cool in the refrigerator compartment
up to +12°С.

18. Layering the dough.

Roll out the dough on a table sprinkled with flour
rectangular layers.
Place a layer of prepared food in the middle
margarine. Connect the ends of the dough to the side and
pinch them.
Roll out the workpiece in one direction until
thickness 10 mm, sweep flour, fold in half,
then double it again, roll again,
fold in 4 layers, cover with a cloth and place
for 30 minutes in the refrigerator.
Roll out the dough in the same way and fold it into 4 layers.
2 more times (256 layers).
Puff pastry can be stored for 24 hours at
temperature from + 2 to +6 °C

19. Assortment of croutons

Wheat bread croutons (No. 1131).
Croutons with cheese (No. 1132).
Spicy croutons (No. 1133).
Croutons for vegetable purees and other dishes (No. 1134)

20. Croutons with cheese. Recipe No. 1132.

Wheat bread is peeled, cut into slices,
Place on a pastry sheet and sprinkle with grated cheese.
Drizzle with melted butter and fry in
oven.