Flour
Wheat flour is a powdery product that is obtained by grinding wheat grains.
Flour of the highest, 1st and 2nd grades is used in confectionery products. Flour of the highest grade is very soft, finely ground, its color is white with a slight creamy shade, and the taste is sweetish. This flour is used to prepare pastries, cakes, waffles, as well as the best varieties of cookies and yeast dough products. Flour of the 1st grade is soft, but less finely ground than flour of the premium, its color is white with a slightly yellowish tinge. This flour is used to bake gingerbread, cookies and yeast dough products. Flour of the 2nd grade is even coarser. Its color is white with a noticeably yellowish or grayish tint. Small amounts of this flour are used in the manufacture of inexpensive varieties of gingerbread and biscuits.
The quality of flour is characterized not only by its color, but also by moisture, grinding, odor, taste, acidity, protein content, carbohydrates, fat, enzymes, minerals, and harmful impurities. The chemical composition of flour depends on the wheat, the type of flour and the grinding mode.
An important indicator of the technological properties of flour is its gas-generating ability. This indicator is especially important for flour from which yeast dough is prepared. Gas-forming ability is measured by the amount of carbon dioxide that is formed over a certain time when flour is mixed with yeast and water at 30 ° C. The higher the gas-generating ability of the flour, the better the products are obtained from it. The gas-forming ability of flour depends on the sugar content in it and the ability of the flour to form sugar from starch when kneading.
Storing flour. Flour comes in bags, before opening they are cleaned of dust and ripped at the seam with a special knife. The flour is shaken out of the bags above the sifters. The remains of flour in bags (bagged) cannot be used for the manufacture of flour products. Sifting flour allows you to remove impurities, the flour is enriched with air oxygen, which contributes to a better rise of the dough.
Rice. 1 Percentage of flour
Sugar
Sugar is an almost pure carbohydrate - sucrose. Sucrose is found in many plants, but most of all in sugar cane and sugar beets. Sugar is one of the bulk food products and raw materials for the confectionery industry. Sugar is easily and almost completely absorbed by the human body, being a source of energy and material for the formation of glycogen and fat. The energy value of 100 g of sugar is 410 kcal.
The main types of sugar produced by the sugar industry are granulated sugar and refined sugar. Granulated sugar contains at least 99.75% sucrose on a dry matter basis. Refined sugar in comparison with ordinary granulated sugar is characterized by a higher degree of purification. The sucrose content in it must be at least 99.9%.
Refined sugar is produced in the following assortment: pressed crushed; pressed instant; extruded with cast properties; extruded chipped with cast properties; pressed in cubes; pressed in small packaging (road); cast chipped; refined granulated sugar; refined powder.
Refined powder is made by fine grinding refined sugar, for which mainly crumbs and pieces of non-standard size are used. The particle size in the powder should not exceed 0.1 mm.
The quality of sugar is assessed according to two standards: granulated sugar and refined sugar. The color of granulated sugar should be white with a shine, and the refined sugar should be with a bluish tint, without spots and foreign inclusions. Granulated sugar should be free-flowing, without lumps. The taste is sweet both in dry form and in aqueous solution. Solubility in water - complete, the solution should be transparent, without precipitation. The standard regulates humidity, mass fraction of sucrose, fines, reducing sugars, strength (for refined sugar), duration of dissolution in water, etc.
Unacceptable defects in sugar are loss of flowability, yellowish color, the presence of crystals of unbleached sugar, foreign smell and taste, foreign impurities.
Store sugar in a clean, ventilated, dry area. During storage, sugar is more likely to deteriorate due to moisture. The relative humidity of the air during storage of granulated sugar should not exceed 70%, and during storage of refined sugar - no more than 80%.
Margarine
Margarine is a highly dispersed fatty system, which contains high quality edible fats, milk, salt, sugar, emulsifiers and other components.
It is used directly in food, for making sandwiches, as well as culinary, confectionery and bakery products.
In terms of calorie content, margarine is not inferior to butter, and in some indicators it also has advantages. So, margarine contains much more unsaturated fatty acids, which are introduced into it by adding vegetable oil; the melting point of margarine is 17-44 ° C, which contributes to its assimilation; the lack of vitamins is compensated by artificial fortification of the product. Margarine contains 39 to 82% fat and 17 to 44% moisture. Its digestibility reaches 97.5%. The calorie content of 100 g is 640 kcal.
The main raw material for the production of margarine is salomas . In addition, natural refined oils, coconut oil, and animal fats are used as a fat base for the production of margarine. Sugar, salt, cocoa powder, dyes, emulsifiers, flavorings, etc. are used as additional raw materials. Milk is used to refine the taste.
Requirements for the quality of margarines. The taste and smell of margarines of all brands should be clean with the taste and smell of the introduced food flavoring and aromatic additives, depending on the specific name, without extraneous tastes and odors. The consistency for hard margarines at a temperature of 20 ± 2 "C is plastic, dense, homogeneous; with the introduction of food additives, smearing is allowed; for soft - at a temperature of 10 + 2 ° C, plastic, soft, low-melting, homogeneous; for liquid - a homogeneous, liquid consistency. The cut surface is shiny or slightly shiny, dry in appearance for all grades except liquid, the color should be from light yellow to yellow, uniform throughout the mass.
Store margarine at a relative humidity of 75-80%. The term of sale of margarine from the date of its production depends on the storage temperature. At temperatures from -10 to 0 ° C, bulk margarine is stored for 75 days, above 0 to 4 ° C - 60 days, from 4 to 10 ° C - 45 days. Margarine packed in parchment is stored at the same temperatures for 45, 35 and 20 days, respectively, and packed in foil - 60, 45 and 30 days.
Eggs and egg products
Depending on the type of poultry, eggs are distinguished from hen, duck, goose, turkey, quail, etc. Eggs are mainly sold from hen. Fresh waterfowl (ducks and geese) eggs are not consumed, as their shells may contain microorganisms (salmonella groups) that can cause infectious diseases.
The egg consists of shell (12%), protein (56%) and yolk (32%). The shell protects the contents of the egg from external influences, moisture evaporation. The egg white consists of an outer and inner liquid and medium dense layer, as well as grains (the densest part of the protein), thanks to which the yolk is in the center of the egg. The amount of dense protein is an indicator of the freshness of the eggs. When whisking, the protein forms a thick, fluffy foam. The yolk is enclosed in the yolk membrane and is located in the center of the egg. It is heterogeneous and consists of alternating light and dark layers.
The chemical composition of eggs is not constant and depends on the type of bird, age, breed, keeping conditions, time of laying eggs, period and storage conditions. Chicken egg contains proteins - 12.8%, fat - 11.8%; carbohydrates - 1; mineral substances - 0.8%. There is no fat in the protein of a chicken egg, and in the yolk it contains 32.6%. Egg fats and proteins are biologically complete and easily absorbed by the body. Eggs contain many valuable vitamins - A, B, E, K, P, as well as dyes and enzymes.
Depending on the shelf life and quality, chicken eggs are divided into dietary ones (shelf life does not exceed 7 days, not counting the day of laying); canteens (shelf life does not exceed 25 days from the date of sorting) and eggs stored in refrigerators for no more than 90 days. At poultry farms, eggs are sorted no later than one day after laying.
Requirements for the quality of eggs. The quality of the eggs is determined visually (the state of the shell), weighing and ovoscopy (the height of the air chamber, the state of the protein and yolk are set). Diet eggs should have a dense, light, transparent yolk that is strong, barely visible, takes a central position and does not move; the air chamber is fixed, no more than 4 mm high. In table eggs, the protein should be dense or not dense enough, light, transparent; the yolk is strong, inconspicuous, can move slightly, a slight deviation from the central position is allowed; in eggs stored in refrigerators, the yolk is moving; the air chamber is stationary (some mobility is allowed), height - no more than 7 mm; for eggs stored in refrigerators - no more than 9 mm. The shell of the eggs for sale must be clean and undamaged, without traces of blood, droppings, and contamination. It is allowed to process contaminated eggs with special detergents approved for use by authorized bodies in the prescribed manner. Eggs intended for long-term storage should not be washed.
The contents of the eggs should be free of foreign odors (rottenness, rottenness, mustiness, etc.).
Eggs are stored at a temperature not lower than 0 ° and not higher than 20 ° C with a relative air humidity of 85-88%: dietary - no more than 7 days, table eggs - from 8 to 25 days, washed - no more than 12 days.
Dairy products
Milk
Cow's milk is a secret of the mammary gland of an animal and is a homogeneous white liquid with a cream shade, with a pleasant specific sweetish taste. The exceptional importance of milk in human nutrition is explained by the fact that it contains all the substances necessary for life: fats, proteins, carbohydrates, mineral salts, vitamins, enzymes, etc. All these substances are easily absorbed by the human body, since they are in the most favorable ratio for assimilation. Proteins (the main ones are casein, albumin and globulin) of milk, which are almost completely absorbed by the body, are of particular value. The average protein content of milk is 3.5%.
Of the carbohydrates, milk contains up to 5% milk sugar (lactose). Milk is a source of minerals (0.7% on average), especially calcium and phosphorus. Milk contains almost all trace elements - cobalt, copper, zinc, bromine, iodine, manganese, fluorine, sulfur, etc. There are about 30 vitamins in milk: A, B, B2, B3, B9, B12, C, O, H, PP and others. The largest amount of vitamins is found in fresh milk. In addition, it contains enzymes and immune bodies, due to which it has bactericidal properties in the first 3-6 hours after milking, i.e. able to delay the development of bacteria in it.
There is a lot of water in milk, so its calorie content is low 600-700 kcal per 1 liter.
In addition to cow's milk, goat, sheep, reindeer, and mare's milk are eaten. Mainly cow's milk goes on sale, moreover it is pasteurized and sterilized. Pasteurization is heat treatment of milk at temperatures below 100 ° C; sterilization - processing of milk at temperatures above 100 ° C. Both types of heat treatment are aimed at destroying microflora, make milk safe in sanitary and hygienic terms, stable during storage.
Depending on the mass fraction of fat (in%), milk is subdivided into skim milk; non-greasy (0.3; 0.5; 1.0); low fat (1.2; 1.5; 2.0; 2.5); classic (2.7; 3.0; 3.2; 3.5; 4.0; 4.5); fatty (4.7; 5.0; 5.5; 6.0; 6.5; 7.0); high fat (7.2; 7.5; 8.0; 8.5; 9.0; 9.5).
Cream is the fattest part of milk, it is obtained by separation. Produce pasteurized and sterilized cream
Requirements for the quality of milk and cream. The quality of milk and cream is assessed by organoleptic, physicochemical and microbiological indicators.
Milk should have a uniform consistency, no sediment. Baked milk and high fat content - without cream sludge. Color - white with a slightly yellowish tint, for melted - with a creamy tint, for non-greasy - with a bluish tint. The taste and smell are clean, without foreign tastes and odors unusual for fresh milk. Baked milk has a well-pronounced taste of high pasteurization. The standard provides for physicochemical indicators: fat content in% (depending on the type); acidity - should be no more than 21 ° T, for protein - no more than 25 ° T; density; degree of purity; the content of vitamin C. From the microbiological indicators, the standard limits the total content of bacteria and the titer of Escherichia coli.
All types of cream should have a uniform consistency, without lumps of fat or protein flakes, color - white with a creamy shade, taste - slightly sweet with a pasteurized taste and smell.
Acidity - no higher than 17-19 ° T. Milk and cream with defects in taste and smell (bitter, rancid, fodder taste, greasy, sour, etc.), consistency (slimy, viscous, cheesy), in contaminated packaging, with signs of leaks are not allowed for sale.
Cow's milk and cream should be stored at a temperature not exceeding 8 ° C for no more than 36 hours from the end of the technological process. Sterilized milk is stored at temperatures from 0 to 10 ° С - up to 6 months, at temperatures from 0 to 20 ° С - no more than 4 months.
Butter
Butter is a concentrated fatty dairy product with good digestibility and high taste. The composition of the butter includes milk fat, water, a certain amount of protein and minerals, milk sugar, vitamins A, D, E, K, group B; table salt can also be added, fillers - sugar, honey, cocoa, etc.
The oil contains 50 to 98% fat. Its digestibility is 95 - 98%, its melting point is 28 - 35 ° С. The calorie content of 100 g of oil is 500 - 775 kcal.
Butter is obtained in two ways: by whipping cream and by converting high-fat cream into the structure of butter (thermomechanical or vacuum).
Depending on the feedstock, manufacturing technology and chemical composition, butter is divided into the following groups:
with partial replacement of milk fat with vegetable oil: dietary, Slavic;
With milk-protein fillers: tea, homemade;
With flavoring and other fillings: chocolate, fruit, honey, Yaroslavl, etc.
A variety of butter is butter with fillings (chocolate, chalk, fruit, baby).
The industry also produces dietary oil, which is ordinary butter, but the fat of cow's milk is 25% replaced by vegetable oil, contains no more than 16% moisture.
Oil quality requirements... The taste and smell of the oil should be clean, characteristic of the given species, without foreign tastes and odors. The filled oil should have a pronounced taste and aroma of the added fillers. The consistency of butter should be dense, homogeneous, the surface in the cut is slightly shiny and dry in appearance, with the presence of single tiny drops of moisture; the consistency of the oil with fillers should be softer, without visible droplets of moisture on the cut. Oil color - from white to light yellow, uniform throughout the mass. The filled oil should be uniform and consistent with the color of the fillers.
According to physicochemical indicators, the standard normalizes the mass fraction of moisture, fat, salt (in salted).
Depending on the quality, butter (unsalted, salted, amateur) is subdivided into the highest and 1st grade. Other types of oil are not divided into varieties.
When storing oil, protect it from light and provide air circulation.
Nuts
Nuts are one of the most important sources of protein. In addition, nuts are rich in amino acids and fats. Nuts can be eaten raw, roasted, salted and are a common ingredient in baked goods, desserts, salads and sauces. In cooking, the most commonly used nuts are cashews, pecans, walnuts, chestnuts, coconut, peanuts, almonds.
Cashew. The cashew nut has a very unusual shape. It consists of two parts: the so-called cashew apple and the nut itself. Juice is obtained from "apples", syrups and alcoholic drinks are prepared from it, but the most popular part is the nut itself, which is known all over the world.
Cashews are rich in protein and carbohydrates, vitamin A, B2, B1 and iron, contain zinc, phosphorus, calcium. The use of cashew nuts in cooking is extremely wide: it is an excellent independent snack, and a wonderful component in salads, first and second courses, sauces and pastries.
Pecan... The closest relative of pecans is the walnut, and they both have a distinctive shape reminiscent of the convolutions of the brain. Pecan is rich in many useful substances and trace elements, but especially - vitamins A, B and E, calcium, phosphorus, magnesium, zinc.
Walnut. There are over 15 varieties of walnuts, but the most popular (due to its aroma) is the English walnut. In what dishes are walnuts not used! They are salted and eaten just like that, used for confectionery purposes. Nuts are rich in phosphorus, magnesium, proteins, vitamin E.
Chestnut. Chestnuts are very starchy, and thanks to this quality they make a good flour, suitable for baking a variety of pastries. This is one of the very few nuts that should not be eaten raw, as they are high in tannins.
Coconut. Coconuts are used for culinary purposes in a very diverse way, both pulp and milk are used, with both products you can cook both sweet and savory dishes. Coconut is rich in proteins, fats and carbohydrates.
Peanut. Peanuts, or peanuts, are extremely nutritious due to their high protein and oil content, they are also rich in vitamins B and E. Peanut butter is used to flavor dishes, and the nuts themselves can be eaten both salted, raw and roasted, they are a frequent ingredient. in many dishes.
Almond. There are two types of almonds - sweet and bitter. The use of this nut in cooking is very diverse. Mostly butter is obtained from bitter, while sweet is used in a variety of dishes.
The main storage conditions for nuts are maintaining optimal temperatures without sharp fluctuations and relative humidity within 70%, since at higher humidity the kernels are affected by mold and rancid. Most often, nuts affect fungal diseases - marsonia (brown spot of the kernel) and nematosporosis. Of the agricultural pests, the walnut moth, eating away the kernels, is especially dangerous.
According to the standard, the shelf life of hazelnuts does not exceed a year at a temperature of -15 to 20 ° C (without sudden fluctuations) and a relative humidity of no more than 70%.
The storage conditions and periods of walnuts are the same as for hazelnuts.
The shelf life of almonds at a relative humidity of not more than 70% is different: 5 years - at a temperature of -15 "C, 2 years - at a temperature of 10-20 ° C.
Dyes
Colorants are added to food products to restore the natural color lost during processing or storage, to enhance the natural color and color of colorless products, and to give products an attractive appearance and color variety.
The main groups of food colors:
1. Mixed dyes;
2. Synthetic individual dyes;
3. Natural dyes.
Synthetic food colors, unlike natural ones, do not have biological activity and do not contain flavoring agents.
At the same time, they have significant technological advantages in comparison with natural ones: they are less sensitive to the conditions of technological processing and storage; heat resistant; give bright, fairly stable, easily reproducible colors; well soluble in water.
Colorants exist in the form of fine powders, granules and aluminum varnishes.
Natural dyes are physically isolated from plant and animal sources. Sometimes, to improve technological and consumer properties, dyes are subjected to chemical modification. Raw materials for natural food colors can be berries, flowers, leaves, root crops, waste of vegetable raw materials processing, etc.
Natural colors include: lukarotin (β-carotene), annatto, anthocyanins, curcumin, beetroot red (betanin), carmine, caramel color (sugar color), malt extract, charcoal (vegetable coal), copper chlorophyll complexes.
Flavors
A food flavoring agent is an additive added to a food product to improve its aroma and taste and is a flavoring agent or a mixture of flavoring agents with or without a solvent or dry carrier (filler).
The composition of a food flavoring agent may include traditional food raw materials and food additives approved by the Department of State Sanitary and Epidemiological Supervision of the Ministry of Health of Russia. Juices (including concentrated), jams, syrups, wines, cognacs, liqueurs and other similar products, as well as spices (fresh, dry, mechanically processed) do not belong to flavorings, since the specified raw materials can be used as a food product or a typical ingredient food and therefore cannot be considered an additive.
E codes are not assigned to food flavorings. This is due to the fact that food flavorings are complex multicomponent mixtures, and the number of food flavorings produced in the world is tens of thousands, while the number of food additives actually used, not counting mixed and flavorings, is only about 500.
It is customary to subdivide food flavors into natural food flavors, identical natural food flavors, and artificial food flavors.
Natural food flavors may include only natural flavor components. One of the varieties of natural food flavorings are essences - water-alcohol extracts or distillates of volatile substances from plant materials.
Flavors identical to natural contain at least one component identical to natural, may also contain natural components.
Artificial flavors contain at least one artificial component, they can also contain natural and identical to natural components.
Flavors are obtained as a result of physical (extraction, distillation, dissolution, mixing) or chemical (synthesis, Maillard reaction, smoke formation during combustion or pyrolysis) processes. In accordance with the requirements of the Department of State Sanitary and Epidemiological Surveillance of the Ministry of Health of the Russian Federation, natural and synthetic flavoring substances included in Appendix 6 of SanPiN 2.3.2.1293-03 "Flavoring chemicals for the production of food flavorings" can be used in flavorings. An index of these substances is given in Appendix 7 of SanPiN 2.3.2.1293-03.
The dosage of flavoring agents in food products is usually in the range from 0.1 to 2.0 kg per tonne or 100 dal of finished product.
Chemical composition:
Protein - 12 (geese) - 24% (turkey)
Fat - 4 (chicken) - 53% (duck)
Minerals - 0.5 - 1.2% - potassium, sodium, calcium, phosphorus, iron, etc.
Extractive substances - 1.5% (more than in meat of slaughter cattle)
Vitamins - A, B1, B2, PP, etc.
The calorie content of poultry meat is 110 - 250 kcal per 100 g.
Poultry meat classification
I. Depending on the species and age:
· Carcasses of young poultry (chickens, broiler chickens, ducklings, goslings, turkeys, turkeys, guinea fowls);
· Carcasses of an adult bird (chickens, ducks, geese, ideas, guinea fowls);
Game meat (wood grouse, guinea fowl, partridge, ducks, geese, etc.)
II. By fatness and quality of carcass processing:
Quality requirements:
Poultry carcasses should have a glossy beak; the oral mucosa is shiny, pale pink, slightly moist; the eyeball is convex, the cornea is shiny; the surface of the skin is dry, in accordance with the type of bird; in the section, the muscles are slightly moist, the color corresponding to the type of bird; muscles are elastic, dense; the smell is specific, characteristic of this type of bird.
The following symbols are applied to the package with the carcass or the label enclosed in the package, or on the end side of the box:
1. Kind of bird: · C - chickens; CB - broiler chickens; K - chickens; UM - ducklings; U - ducks; GM - goslings; G - geese, etc.
Storage conditions and terms:
Chilled carcasses are stored at a temperature of 0 to 2 ° C and an RHV of 85% for no more than 5 days from the date of production, frozen - at a temperature of -12 ° C for up to 6 months.
POTATO:
Potatoes - the tuber is covered with bark, a peel forms on the surface, there are eyes on the surface.
Potatoes contain 70-80% water, 12-25% starch, 0.2-1.3% fiber, 0.5-2% minerals
Vitamins C, B 1, B 2, B 6, PP.
Peeled potatoes turn yellow quickly when exposed to air.
To prevent this, it is stored in water - no more than 2-3 hours or without it, but subjected to sulfitation.
Carrots are one of the most valuable root crops. Contains a lot of easily digestible sugars, as well as provitamins caromin and minerals.
Caromin of carrots in the human body passes into vitamin A. It is best absorbed after heat treatment of carrots with fat.
In terms of length, the root crop is divided into roots (3-5 cm), half-length (8-20), length (20-45).
Table carrots should be fresh, uncracked, dry, uncontaminated, without damage from pests, uniform in color, not ugly in shape, with petioles no more than 2 cm long and 2.5-6.0 cm across the largest transverse diameter.
It is better to store carrots at temperatures from 0 to + 1 ° C and relative humidity of 98%, while the shelf life will be 4-6 months. At a temperature of +2 ... + 5 ° C, the shelf life will be significantly lower (2-3 months).
ONION
Chemical composition:
Water: 79-85%
Sugar: 12-15
Proteins: 1.3 - 2.8
Vitamin C: 7-10
Essential oils: 18-155
Requirements for the quality of onion vegetables.
The main requirements for onion quality are the size at the largest transverse diameter and the appearance that the bulbs must meet. They should be well-ripe, disease-free, intact, with well-dried upper scales and a neck 2 to 5 cm long. Bulbs with cracked integumentary scales, as well as bifurcated, are allowed. The standard provides for tolerances of bulbs with a neck length of 5-10 cm no more than 5% of the mass, less than the established size, with color deviations, bare, with minor dry contamination, mechanically damaged - in total no more than 5%. In a batch of garlic, the standard allows a content of no more than 4% of the mass of bulbs without 3-5 cloves and no more than 1% of healthy, fallen off cloves.
Storage.
The onion storage mode is differentiated into: the preparatory period (drying, heating), cooling, main and spring
CAULIFLOWER
Chemical composition:
Water: 88–92
Sugar: 1.7-4.2
Fiber: 1.1-1.3
Ash: 0.7-0.8
Vitamin C: 51-155
Cauliflower is superior in taste and dietary properties to other cabbage vegetables. It contains mineral salts important for the body - potassium, calcium, phosphoric, etc. It is an unblown inflorescence, which, together with pedicels, forms the edible part of the head. Shortened flowering stems with underdeveloped flowers are used for food. It is consumed boiled, canned, dried, pickled. Cabbage is grown mainly in personal subsidiary plots.
According to the standard, the heads of cabbage and red cabbage should be fresh, whole, clean, not germinated, of a typical botanical variety in shape and color, without damage by agricultural pests, fully formed.
Storage features.
Heads of cabbage with 2-3 loose leaves and an elongated (2 cm) stump are suitable for winter storage. The mass of the head of cabbage must be at least 0.6 kg. Heads of cabbage are stored in boxes-cages of 45 kg, in stacks of 3-4 heads of cabbage or pyramids of 6-7 heads of cabbage, stacked upside down. With active ventilation, the height of the cabbage layer can be significantly increased. Under optimal storage conditions, red cabbage does not reduce its qualities for 7-9 months.
GREEN BEANS
Beans contain significant amounts of vitamin C, provitamin A, B vitamins, vitamin E, folic acid, minerals and fiber. It contains vitamins C, A, E, as well as zinc, which effectively fight free radicals and provide our skin with a youthful and healthy look.
For cooking green beans, it is preferable to use young beans. They are more gentle. Overripe green beans take longer to cook, are less juicy and tough in flavor. You can distinguish overripe beans from young ones by their color: young beans have delicate colors (light green, light yellow, etc.) and by the elasticity of the pod. Before preparing any dish from green beans, it must be boiled.
SALTED CUCUMBERS
Cucumbers are a source of iodine compounds that are easily and painlessly absorbed by the human body. Studies have found that people who regularly consume fresh cucumbers are less susceptible to diseases of the thyroid gland and vascular system.
Consisting of 99% water, cucumber contains potassium, phosphorus, calcium, magnesium, iron, zinc, vitamins C, B1, B2, B5, B6, PP, E, provitamin A.
During fermentation, lactic acid is produced in cucumbers, which improves the functioning of the digestive tract.
In terms of organoleptic characteristics, pickled cucumbers must meet the following requirements: appearance - whole cucumbers, corresponding to this economic and botanical variety, unwrinkled, not wrinkled, without mechanical damage.
Storage of pickled cucumbers at a temperature of no more than 10 ° C is allowed. The shelf life of pickled cucumbers from the day of production at a temperature from -1 to + 4 ° C and a relative air humidity of 85-95% is no more than 9 months; unpasteurized cucumbers packed in glass jars at a temperature not exceeding 18 ° С - 7 days; packed in bags made of polymeric and combined film materials - no more than 1 day. at a temperature not higher than 18 ° С.
RICE CORPA
Rice groats have a high starch content (up to 85% dry matter). Starch granules are small, easily digestible, which makes rice a dietary product. Rice grits are low in sugars, fiber and vitamins.
In terms of the amount of proteins, it is inferior to all other cereals - no more than 8%, but the amino acid composition is quite complete.
The limiting amino acid is lysine. Rice groats are well stored, as they contain little lipids (0.7%)
The storage conditions for all cereals are the same - no moisture, pests, remoteness from extraneous odors. The relative humidity of the storage room is regulated at 60-70%. The traditional storage of rice at home is the kitchen cabinet. Suitable containers are plastic bags, cloth bags, glass jars and metal boxes. Cans and boxes will additionally protect cereals from rodents and moths. To scare away harmful bugs, you can put garlic cloves in a container with cereals. Rice can be stored well at different temperatures from -30 to + 40˚C.
Boiled rice is best eaten immediately. Refrigerated storage is possible for one to two days. If the rice has become slimy, has acquired an unpleasant smell - throw it away without hesitation. Better it will go bad in a trash can than in your stomach.
Onion onion. This is the most common type of onion vegetables. The bulb consists of a bottom, (a shortened stem), from which the roots extend downward, and upward - leaves in the form of fleshy scales from drying and damage by microorganisms. The top of the bulb is called the neck.
In cooking, onions of all varieties are used for dressing soups, sauces and main courses. Sweet and semi-sharp varieties can be used fresh for salads, as a garnish for meat, and spicy varieties for pickling.
Onions and garlic should have ripe, healthy, dry scales, whole, uniform in shape and color with good and dried upper scales, a dried neck, no more than cut off arrows up to 1 cm long.The diameter of the bulbs is at least 3 - 4 cm. onions and at least 2.5 cm - in garlic. Slight deviations in size and damage are allowed up to 10% of germinated bulbs with a feather length of up to 1 - 2 cm and up to 1% adhering to the roots of the earth.
Onions are stored for up to 5 days at a temperature of 3 degrees Celsius and a relative humidity of 70% indoors.
Mayonnaise - refers to industrial sauces. The sauce contains a variety of products that are valuable in their chemical composition. Industrial sauces are added to some dishes and culinary sauces during their preparation to enhance the taste, and are also served with cold and hot dishes.
Mayonnaise is the most common industrial sauce, which includes: refined vegetable oil, egg yolks, table mustard, salt, sugar, vinegar, spices, skimmed milk powder or casein.
The taste of mayonnaise is delicate, slightly pungent, with a smack and smell of added additives. The color is yellowish-cream, uniform throughout the mass or due to the added additives.
Industrial mayonnaise is stored at a temperature of 18 C for up to 45 days, and at a temperature of 5 C for 3 months.
Edible table salt is crystalline sodium chloride. According to the method of production and processing, salt is subdivided into stone, cooking, and self-precipitating. And in terms of varieties, extra, extra Slavic, extra woodland, higher, first and second grade. Salt is white with a grayish, yellowish or bluish tint. In the first and second grades, the taste is clean, salty, there is no smell. When added to the salt of potassium iodide, a faint smell of iodine is allowed. The mass fraction of sodium chloride in the varieties extra, Slavic, woodland is not less than 99.7%, in the highest 98.4%, in the first 97.7%, in the second 97.0%. Mass fraction of moisture in salt 1.0%, in the highest 0.7%. Edible table salt, rock, self-precipitating and sedimentary, is produced ground, sieved, and is divided into numbers 10, 1, 2, 3 according to the grain size. Salt is stored in a dry room with a relative humidity of 75%.
Chicken eggs Depending on the type of bird, there are chicken, duck, goose, turkey eggs. The main marketable product is chicken eggs.
A chicken egg consists of three main parts: shell (approximately 12% of the egg mass), protein (56%) and yolk (32%).
The chicken egg contains proteins (12.7%), fats (11.5%), carbohydrates (0.7%), minerals (1.0%), water (74.0%), vitamins B1, B2 , RR, etc. The energy value of 100 g of chicken eggs is 157 kcal, or 657 kJ.
Egg packaging and storage Eggs are packed in cardboard boxes with corrugated or molded liners. Eggs are stored in a clean and cool room from May 1 to September 1 for 3 days at a temperature of 2 C, in the rest of the year - no more than 6 days. Eggs are stored in refrigerators at temperatures from -1 to -2 C and 85-88% relative humidity for up to 6 months.
Sweet pepper is appreciated as a gustatory product that has a pungent taste and contains a lot of vitamin C (250 mg%), in addition, it contains vitamins B1, B2, PP, carotene (2 mg%), sodium, sugar (5.2%), minerals (0.6%) in the form of potassium, sodium, phosphorus, magnesium. Depending on the presence or absence of glycosides, pepper is bitter and sweet.
Sweet peppers are used fresh in cooking for salads, stuffing, dressing soups, sauces and for pickling.
Sugar is the main raw material in the confectionery industry. In terms of quality, granulated sugar must meet the requirements of GOST 21-94.
In appearance, granulated sugar should be white, homogeneous in size of crystals, with a minimum amount of accreted crystals (druses) and crystalline "flour" (crystals passing through a sieve with holes with a diameter of 0.25 mm). The uniformity coefficient (the ratio of the sum of the two largest adjacent fractions by mass to the total mass of granulated sugar) must be at least 80%. The size of granulated sugar crystals ranges from 0.2 to 2.5 mm. By their size, large (1.5-2.5 mm), medium (0.5-1.5 mm) and small (0.2-0.5 mm) fractions are distinguished. Granulated sugar crystals should be transparent, with an even shine and clearly defined edges, and solutions prepared from them should be transparent, heat-resistant, free from microorganisms and insoluble sediments, easy to filter and not foam.
The density of granulated sugar depends on the size of the crystals. For granulated sugar In terms of chemical composition, granulated sugar almost entirely (99.75%) consists of sucrose and, as a product, is divided into two types: commercial and for industrial processing.
The water used for cooking must meet certain requirements, it must have a temperature of 8-12 C, be transparent, colorless, free of foreign odors and tastes. The total amount of mineral salts should not exceed the norms established by the standard.
Cabbage - This group of vegetables includes white cabbage, red cabbage, Brussels sprouts, Savoy cabbage, cauliflower, broccoli, kohlrabi and Peking cabbage.
The native land of cabbage is Europe, and most of its species originate from the Mediterranean. In ancient Rome, cabbage, kohlrabi, cauliflower and asparagus (broccoli) were known.
The nutritional value of cabbage vegetables is characterized by sugar content (up to 6.4%), in the form of glucose and fructose, protein (4.8%), organic acids, minerals (0.7-1.3%) in the form of calcium and phosphorus salts , potassium, sodium, iron, etc. Calcium and phosphorus in cabbage are presented in a ratio favorable for assimilation by the human body. There are many vitamins C, B, PP, K and folic acid in cabbage vegetables, which prevents the development of anemia, as well as choline and vitamin U, which has a beneficial effect on the mucous membrane of the digestive organs and is used as a remedy for stomach ulcers. Cabbage contains sulfur-containing organic substances, which determine its taste and smell of hydrogen sulfide during heat treatment and fermentation.
A head of cabbage consists of leaves and a cabbage stump, which enters the head of cabbage at different depths and makes up 4-9% of its mass. The stump is rich in fiber and is a waste product. Cabbage leaves, tightly curled and adjacent to each other, make up a head of cabbage. The denser the curling of the leaves in the head of cabbage, the juicier and whiter they are.
Cabbage is divided into economic and botanical varieties by shape (round, conical, oval), head density (loose, medium-dense, dense) and ripening time (early maturing, mid-maturing, mid-late, late-maturing).
The best culinary properties are possessed by white cabbage with a dense head of cabbage, white juicy leaves and a short inner stump.
Carrots are one of the oldest roots of the fruit, eaten by the ancient Greeks and Romans. In the Middle Ages, carrots were considered a delicacy dish.
Carrots are really healthy. It contains a lot of sugar in the form of glucose (6%), minerals in the form of salts of iron, phosphorus, potassium, trace elements. Especially in carrots there is a lot of carotene (up to 8 mg%), which in the human body turns into vitamin A.
Due to its taste and nutritional value, carrots are widely used in cooking, in baby food with weakened intestinal function, heart disease, blood vessels.
Store in containers, boxes, baskets, bags and nets, with a capacity of up to 50 kg, at a temperature of 3 ° C, for 3 - 5 days, at a relative humidity of 85 - 90%.
Wheat flour is a powdery product obtained by grinding cereal grains (rye, wheat). Flour is divided into types, types and varieties. The type of flour depends on what kind of grain it is made of - wheat, rye, soybean, corn, etc. Wheat flour, depending on the technological advantages and purpose, is baking, pasta, dietary, etc. The flour contains 6.9-12.5% protein, 54.1-67.7% starch, 0, -1.9% fat, 0.5-1.6% minerals and 14% moisture.
Wheat baking flour.
Produced for retail, confectionery and bakery industries. According to its quality, it is divided into grains, flour of the highest, 1st and 2nd grades, as well as wallpaper. Flour varieties differ in color, consistency, chemical composition, gluten content, baking properties and other characteristics.
Flour of the highest grade is made from soft glassy and semi-glassy wheat. The flour is soft to the touch, the color is white or white with a cream shade, the flour yield is 25%, the ash content is 0.55%, the wet gluten content is 28%.
The quality of flour is assessed by color, taste, smell, moisture content and grind size, impurity content and baking properties. The color characterizes the flour grade. Taste and smell peculiar to her, without sour and bitter aftertaste. Flour with a moldy or musty odor, bitter or pronounced sweet taste, infested with pests, is not allowed.
The baking properties of flour are characterized by the quality and quantity of gluten. Gluten is the swollen, insoluble proteins of flour (glutenin, gliadin) in the form of a resilient elastic mass. It contributes to the production of loose, porous flour products.
Store flour in dry, well-ventilated rooms at an air temperature of 12-17 C, a relative humidity of 70% for up to 10 days. NAPOP flour is delivered in 70 kg fabric bags, which are stacked on piles, sewn inside, according to product types, at a distance of 70 cm between rows and walls for better ventilation and access to them.
Meat is a valuable food product, it is a source of complete proteins, fats and other substances necessary for the normal functioning of the body. Meat of cattle, pigs, sheep, horses, goats, and deer is mainly used for food.
The meat contains proteins, fats, carbohydrates, and minerals.
Chemical composition:
Protein content in meat is 14.5 - 23%. Proteins are complete and defective. Not only the nutritional value of meat depends on the content of these proteins, but also its culinary purpose. Fat - 2 - 37%. The amount of fat depends on the type of fatness of the animal. Fat improves the taste of meat, increases the nutritional value of meat. Carbohydrates in meat are presented in the form of glycogen and contain about 1%. Mineral substances in meat are from 0.8 to 1.3%, from macro elements in meat there is sodium, potassium, calcium, chlorine, magnesium, iron. From micro elements - iodine, copper, cobalt, manganese, fluorine. Vitamins in meat are mainly represented by vitamin groups: B (B1, B2, B6, B12). In addition, there are vitamin PP and a small amount of fat-soluble vitamins: A, D, E Water contains from 55 - 58%. The amount of water depends on the body condition and age of the animal. Extractive substances from 0.3 to 0.5%, they are presented in the form of nitrogenous and nitrogen-free compounds. These substances dissolve in water, give the broth taste, aroma, and appetite.
Requirements for the quality of meat.
The freshness of meat is determined by its appearance, color, smell, consistency, the state of subcutaneous fat and bone marrow, tendons, and the quality of the broth after cooking (organoleptically).
Freshly cooled and chilled meat has a dry drying crust. The cut surface is damp. Muscles vary in color from faint pink to red. The consistency is elastic elastic. Subcutaneous fat is dense, crumbly, in pork it is soft; color from creamy white to intense yellow, depending on the type of meat. Bone marrow fills the entire cavity of the tubular bone, elastic, yellow, shiny, glossy at the fracture. The tendons are elastic, dense, the articular surfaces are smooth and shiny. The meat juice is transparent, the broth is fragrant, transparent, of pleasant taste, with large drops of fat.
Chilled meat has a pinkish-gray cut surface with ice crystals. The consistency is firm, emits a clear sound upon impact. Subcutaneous fat is solid, from white to yellow, depending on the type of meat, odorless. Tendons are dense, white with a grayish-yellow tint.
Freshly defrosted meat has a moist surface. Muscles are pink to dark red. The consistency is inelastic, pasty, which is associated with a change in proteins. Reddish subcutaneous fat. Tendons are soft, loose, bright red. The smell of dampness.
The shelf life of lumpy PF, vacuum-packed in a film, at a temperature from 0 to +4 C is no more than 7 days, from 0 to - 2 C - no more than 10 days.
Minced meat is stored at a temperature no higher than 5 no more than 48 hours.
Cucumbers (fresh) are pumpkin vegetables. It is an annual herbaceous vegetable plant. Cucumbers have a delicate, refreshing aroma and taste and are valued primarily as a gustatory product. They have a beneficial effect on metabolism and promote better absorption of food. Of all types of vegetables, cucumbers have the lowest nutritional value. They contain a lot of water (95%), little sugar (2.5%) and a small amount of proteins (0.8%), vitamin C (10 mg%).
Cucumbers are delivered to the consumer after harvesting immediately or after one or two days. They are stored for a relatively short period. Some varieties with strong, rough skin, lose less moisture during storage, do not turn yellow longer and retain their taste.
After sorting and packing, the cucumbers are immediately placed in a refrigerated storage or refrigerator. Without refrigeration and at low air humidity, they lose their taste and marketability after one to three days. By adjusting and combining temperature and humidity during storage, you can increase the shelf life of cucumbers.
Earlier it was found that cucumbers can be stored for 20 days or more in a refrigerator at a temperature of + 0.5 ... + GS and an air humidity of 85-95%. However, there is no consensus on the temperature regime. The recommendations indicate as the best air temperature + 4 ... + 8 ° С. Some researchers believe that the optimal temperature for storing fresh cucumbers is + 6 ... + 8 ° С. At a lower temperature, the fruits are supercooled, their tissues become slimy, they lose their nutritional value; at higher cucumbers wilt and turn yellow.
The harvested fruits are placed in boxes with a capacity of 10-15 kg, lined with a thin plastic wrap, or in plastic bags. At the same time, the fruits are not washed, because after that they quickly wilt and are poorly stored. The plastic wrap creates increased air humidity in the box, preventing the cucumbers from wilting. Zelens are well stored in thin (film thickness 30-40 microns) plastic bags with a capacity of 2-4 kg. Filled bags are opened open in boxes, stored as usual. The use of polymeric materials for packaging cucumbers and transportation over long distances significantly lengthens the shelf life.
Tomatoes (tomatoes) are widespread due to their high nutritional value and excellent taste, which depends on a combination of 3.5% sugars in the form of glucose and fructose and 0.5% organic acids in the form of malic and citric acids. Mineral substances 0.7% are salts of potassium, sodium, calcium, magnesium, phosphorus, but most of all iron salts. Vitamins C, carotene, as well as B 1, B 2, PP and K.
Tomatoes vary in color (red, pink, yellow). In shape (flat, rounded, elongated, plum, and others).
Tomatoes should be fresh, whole, clean and healthy, not overripe. Tomatoes should be of red and pink ripeness, (yellow for yellow-fruited). The fruits must be free of mechanical damage. Tomatoes are delivered to enterprises with or without a stalk. The largest diameter of round forms in a tomato is at least 4 centimeters.
Cherry tomatoes - cherry tomatoes, garden variety of tomatoes with small fruits (10-30 g). Known as a snack, used in various salads and canning
These vegetables are stored for up to 3 days at temperatures from 0 to 11 0С and relative humidity of 85-90%.
Vegetable oil is produced from the seeds of various oilseeds. The main oilseed crop in our country is sunflower.
The oil is obtained by pressing or extraction. Vegetable oils contain 99.9% fat, 0.1% water. Oils contain fat-soluble vitamins A, D, E, K, complete fatty acids.
The oil should have a pleasant smell, taste, color from light yellow to
golden yellow.
Store oil from the day of bottling in dark rooms, packed in bottles - 4 months at a temperature of 4-5 C and 85% relative humidity
Lettuce is an early ripening vegetable, juicy, tender, rich in nitrogenous substances (3%), minerals (2%), especially iron, phosphorus, iodine, calcium, vitamins C, P, K and group B, carotene.
Lettuce should have fresh, clean, not rough, brightly colored leaves, no flower stems. Leaves length, not less: 8cm.
At catering establishments, these vegetables come in boxes and baskets with a capacity of no more than 10 kg, stacked vertically in one row. Store at a temperature of 4 * C and a relative humidity of 90-95% for 1-2 days, since these vegetables quickly wither due to the high water content (95%).
Sour cream is a national Russian product, before it was swept (raked) from the settled sour milk, hence its name.
It contains from 10 to 40% fat, 2.4-2.8% protein, 2.6-3.2% carbohydrates, 54.2-82.7% water, vitamins A, E, B1, B2, C and PP.
Sour cream should be white with a creamy tint, taste and smell are clean, lactic acid, with a pronounced taste and aroma characteristic of pasteurized products, the consistency is uniform and moderately thick.
Store sour cream at a temperature of 4-8 C, up to 72 hours.
Cheese is a product obtained by curdling milk with subsequent processing and maturation of the curd.
Cheese is the most important source of calcium and phosphorus salts. The cheese contains vitamins B 1, B 2, B 12, H, E, A and D. Due to the significant protein content of 17-26% and 19-32% fat. Cheese has a high energy value of 208-400 kcal, or 870-1674 kJ per 100 g.
Cheese stimulates the appetite, it is good to use it as a snack before meals, it can be used for anemia and exhaustion. Cheese is the most important source of calcium and phosphorus salts.
Cheeses are produced with rennet, which are obtained by curdling milk with a milk-clotting enzyme. By consistency, moisture content and production technology, cheeses are divided into hard and soft, pickled. The fused ones are separated into a separate group.
Hard rennet cheeses, depending on the quality, are divided into the highest and 1st grade. Defects of cheeses include weak taste and aroma, bitter taste, fodder taste; crumbly, loose consistency, no pattern; cracks in the crust, etc.
The cheese consists of non-fat pasteurized milk and milk fat, whey protein concentrate, cheese culture, salt, whey, stabilizers (xanthan gum and / or locust bean gum and / or guar gum), sorbic acid (as a preservative), vitamin A palmitate.
The composition and fat content may vary depending on the type of cheese.
Features of the production of "Philadelphia"
The milk is pasteurized and then homogenized and cooled to start the next stage.
The milk is slowly heated before fermentation takes place. To do this, a starter culture is added to the normalized milk mixture to coagulate the milk protein and form a cheese curd with the release of whey.
After that, the whey is separated from the cheese curd, giving the cheese mass the desired structure.
Cheese with foreign impurities in the dough, out of shape, affected by subcrustal mold or containing bacteria of the Escherichia coli group are not allowed for acceptance.
Store hard cheeses at t from 0 to 8 C and 85-87% relative
Acetic acid (CH COOH) is supplied to catering establishments in the form of vinegar essence and table vinegar. Acetic essence contains 70% acetic acid, obtained by hydrolysis of wood. Table vinegar comes in 3, 6, 9% concentration. It is obtained by fermenting weak alcoholic solutions with acetic acid bacteria.
Vinegar essence and vinegar are clear, colorless liquids with a pungent odor and sour taste, without mucus, mold, sediment and turbidity.
These products are supplied to enterprises in hermetically sealed glass bottles from 200 g (acetic acid) to 500 g (table vinegar).
Vinegar essence and table vinegar are stored in dry warehouses at a temperature of 17 C and a relative humidity of 70% for up to 1 month.
Black pepper is the fruit of a tropical plant. It comes in black scented and red. The color of the pepper is black-brown, the surface is wrinkled, the diameter of the grains is 3.5-5 mm. Pepper is prized for its essential oil and piperine alkaloid content. The best pepper is considered to be hard, heavy, sinking in water and dark without a gray coating.
Black pepper is produced in peas and ground. Store in dry ventilated rooms at a temperature of 12-17C and a relative humidity of 75%.
Garlic. A complex bulb of garlic consists of individual buds-cloves (1-50 pieces), covered with a thin shell, and the whole bulb is covered with a jacket of dry
leaves. The color of the scales is white, pink, purple with shades. Unlike onions, garlic contains more dry matter (30%), has a sharper taste and smell. Garlic phytoncides have high bactericidal properties. Store at the enterprise for up to 5 days at a temperature of 3 C and a relative humidity of 70%.
By-products are food products (except meat carcasses) obtained from the slaughter of domestic animals. They are usually divided into two categories. The first includes the so-called pulp by-products: liver, kidneys, heart, lungs, tongue, udder, brains and meat trimmings. To the 2nd - all the rest: heads, legs, tails, ears, lips, abomasum, omentum, scar, intestines, stomach, blood, etc. Most of the 1st category offal is a source of protein nutrition. Therefore, boiled, stewed, fried and baked dishes are very tasty from them.
Beef tongues have a delicate and pleasant taste. They are rich in protein and fat.
The peel from the tongue must be removed after boiling. The tongue contains little connective tissue and is therefore well absorbed.
Cream is the fattest part of milk. They are obtained by separating milk in separators (cream separators), in which the fat is separated from the rest of the milk by centrifugal force.
In terms of chemical composition, cream is close to milk, but contains 10, 20 or 35% fat in an easily digestible form. 2.5 - 3.0% proteins, 3.0-4.0% carbohydrates, as well as vitamins A, D, E, PP.
The cream must have a clean taste and smell. Free of foreign tastes and odors, with a pronounced aftertaste of pasteurization. The consistency is homogeneous, without stray lumps of fat and protein flakes. The color is white with a cream shade.
The cream is poured into bottles and plastic-coated paper bags. Store at a temperature of 4-8 C.
2.1 Commodity characteristics of raw materials
The nutritional value of fresh fruits and vegetables is due to the presence of carbohydrates, organoleptic acids, tannins, nitrogenous and mineral substances, and vitamins in them. Fruits and vegetables improve appetite, increase the digestibility of other foods. Some fruits and vegetables have medicinal value (raspberries, blueberries, currants, grapes, blueberries, pomegranates, carrots, etc.). Since they contain tannins, dyes and pectin substances, vitamins, phytoncides and other compounds that play a physiological role in the human body. Many fruits contain antibiotics and radiation-protective substances that are able to bind and remove radioactive elements from the body. The mass fraction of substances in fruits and vegetables depends on their variety, degree of maturity, growing conditions and other factors.
Carrot. Use it fresh, for drying, fermentation, pickling, juice, mashed potatoes, powders. It is a raw material for the production of canned food for dietary and baby food.
Onion is the most common type of onion vegetables. It grows in all regions of the country, except for the northern regions. In onions mass fraction in percent: Sugars 2.5-14; nitrogenous substances - 1.0-2.5; fiber 0.5-0.8. In addition, there are essential oils -12-60 mg%, vitamins C up to 15 mg%, B1, B2 and phytoncides. Onions are used as seasonings for first courses, salads, pickles, pickles, and also dried.
Leek. Unlike onions, green onions are rich in vitamin C (up to 60 mg%) and carotene (4.8 mg%). The leg contains (in%): nitrogenous substances - up to 3.4, sugar - up to 0.4 and minerals - up to 1.5, and leaves - respectively 2, 3, 0.7 and 0.8. There is more dry matter in the stem than in the leaves. During sale, the leaves should be protected from sunlight, and the legs should be moistened with water. Leeks harvested in late autumn at 0 ° and 90% humidity are stored for up to three months.
Table No. 1 Chemical composition of root crops and tubers
| Name | Mass fraction,% | |||||
| water | sugars | fiber | nitrogenous substances | ash | vitamin A | |
| Carrot | 80-90 | 3,5-12 | 0,5-3,5 | 0,1-2,2 | 0,6-1,7 | 7-12 |
| Parsley | 70-88 | 1-6 | 1,1-1,4 | 1,5-3,2 | 1,6-1,7 | 20-70 |
| Cabbage is white. | 91-93 | 1,5-5,7 | 0,6-1,2 | 1,2-2,5 | 0,6-0,8 | 20-60 |
Flour. The powdery product obtained by grinding grain is called flour. The main types of flour used in baking are made from wheat and rye grains. Nutritional and energy value of wheat flour (in gr.): Water - 14.0; proteins -10.3; fats - 1.1; carbohydrates - 70.6; starch - 67.7; fiber 0.1; ash 0.5; humidity-14.5%. Minerals (in mg): sodium 10; potassium 122; calcium 18; magnesium - 16; phosphorus 86; iron 1.2. Vitamins of group B1-0.17, B2-0.04. carotene, PP-1,2 .. Energy value 334 kcal. GOST R52189-2003
Parsley is divided into two subspecies: root and leaf. The roots of parsley contain an average of 15% dry matter, of which 10.7% carbohydrates, 0.8% fiber, 1.8% protein, 0.8% minerals. The leaves contain about the same amount of dry matter, but 2 times more proteins and fiber, and, on the contrary, 2 times less minerals. Parsley leaves are rich in vitamin C and carotene, they also contain vitamins B1, B2, K. The aroma of parsley depends on the essential oil, which is found most of all in seeds 2.7% and less in roots 0.05 and leaves 0.02% ... See table 1 for chemical composition.
Cucumbers are eaten fresh and processed. A large number of cucumbers are pickled and pickled with other vegetables. Cucumbers are of great importance as a flavoring product, as well as a source of minerals. But their calorie content is insignificant. This is due to the high water content of 95% and the low nutrient content. Sugar in cucumbers - 1 - 2%, fiber - 0.9, nitrogenous substances - 0.6, acids - 0.2, minerals - 0.5%.
Lettuce leaves are interesting because they are grown in two weeks on sand or wet felt. Its wide and curly lettuce leaves are used to decorate dishes. Lettuce leaves are a good source of vitamins: C - 37 mg%, carotene - 3.7 mg%, B2 - 0.25 mg%, B1 - 0.08 mg%, PP - 0.72 mg%. Lettuce leaves are rich in minerals, most of which contain iron necessary for the human body, as well as calcium, phosphorus and sodium. The salad contains: water - 95.4%, nitrogenous substances -1.4%, fat - 0.2%, sugar - 0.1%, other nitrogen-free extractive substances - 1.6%, fiber - 0.5%, mineral substances - 0.8%.
Sugar is essential in nutrition. It represents almost chemically pure sucrose, which is very easily and completely absorbed by the body. Granulated sugar, should have crystals that are homogeneous, dry, free-flowing, not small, white, with a characteristic shine, clean, without impurities and lumps of sticky sugar; the taste should be sweet, without foreign tastes and odors. Sugar should be completely soluble in water and give a clear solution. "The moisture content of granulated sugar should not exceed 0.15%.
Starch is obtained from potatoes and corn. It is prized as a source of carbohydrates. In terms of quality, the taste and smell of starch should be free of mustiness, acidity or other extraneous tastes and odors. When chewing starch, no crunch should be felt on the teeth, the moisture content of potato starch is no more than 20%, and corn starch is no more than 13%, 65-70% at a temperature no higher than 150. During storage, if the regime is not observed, it may dry out or damp. Chemical composition: proteins - 0.6 g, fats - 0.1 g, carbohydrates - 83.9 g, calories 342 kcal. TU 9199-001-18293020-00.
Chicken eggs are a valuable nutritious product. Their value is determined not so much by their calorie content (157 kilocalories per 100 grams of the edible part of the eggs), but by their extremely favorable chemical composition.
Eggs are rich in vitamins. First of all, vitamins A and B should be mentioned (they are found only in the yolk). A whole egg contains 0.35 mg% vitamin A (for comparison, we will point out that butter contains about 0.4 mg% vitamin A) and 4.7 mg% vitamin D (3.5 times more than butter) ... In addition, eggs contain 0.4 mg% riboflavin, 1.3 mg% pantothenic acid, 0.03 mg% biotin, 0.52 μg% vitamin B2.
Egg minerals are represented by a relatively high content of phosphorus (215 mg%), sulfur (176 mg%), iron (2.5 mg%), zinc (1 mg%). The assimilation of mineral substances of eggs by the human body is the highest in comparison with most other food products. Heat treatment practically does not affect the content of proteins, fats, minerals, vitamins.
And yet, it is not worth getting carried away with eggs, although they are extremely useful. First, not all people benefit from high cholesterol intake; secondly, some people are allergic to egg whites. And raw eggs, for the above reasons, should generally be consumed with some caution. In addition, they can be contaminated with salmonella and other unwanted microorganisms. It is recommended to consume on average no more than 1 egg per day.
Table salt is a crystalline sodium chloride with a slight admixture of magnesium, calcium and iron salts. GOST R 51574-2000 first grade.
Cream is a separable fatty part of milk, it is obtained in separators. Depending on the fat content, they are divided into 10, 20 and 35%. They should be fresh, have a sweetish taste, without foreign aftertastes, uniform consistency, white with a yellowish tinge.
By fermenting the cream with a sourdough of pure cultures of lactic acid bacteria and keeping it until ripening at a temperature of 5 ° for two days, sour cream is obtained; it contains up to 30% fat.
Sour cream should have a clean taste and smell, with a pronounced taste and aroma of pasteurization, without foreign tastes and odors (except for fermented milk), uniform consistency, without grains of fat and protein, color from white to slightly yellow. Nutritional value: fat - 20.0 g, proteins - 2.5 g, carbohydrates - 3.4 g. Caloric content - 204.0 kcal. The number of lactic acid microorganisms is 1X107 CFU / g. Store at a temperature of (4 +/- 2) 0C.
Butter is a concentrate of milk fats. Depending on the variety, it contains from 72.5 to 82.5% lipids. The protein content ranges from 0.6-2.5%. The oil contains a noticeable amount of fat-soluble vitamins, including vitamin A (0.4-0.6 mg%), p-carotene (0.2-0.4 mg%), vitamin D (1.3-1.5 μg%), vitamin E (2.1 - 2.4 mg%). Vitamin A and p-carotene give the oil the yellow color characteristic of oils derived from summer milk. Winter milk contains less of these vitamins, so the color of the butter from it is almost white.
Margarine is almost indistinguishable from butter. It contains up to 82% fat and no more than 17% water.
Margarine is obtained by emulsifying molten edible fats with the addition of milk, cream and other products and substances.
In terms of quality, margarine at a temperature of 150 should have a dense, homogeneous, plastic consistency; the cut surface is shiny and dry; color - uniform throughout the mass; taste and smell - clean, with a fairly pronounced aroma, without foreign tastes and odors.
Culinary fats include hydro-fat, or edible fat, and kombat (mixtures of edible fat with vegetable edible oil or with beef and pork lard, other fats). In terms of quality, the fats should have a color from white to light yellow, taste and smell - characteristic of the name of the fat, melted fats should be transparent. The fat content in cooking fats is not less than 99%, moisture - not more than 0.5%. The storage conditions for cooking fats are the same as for butter. Chemical composition: fat - 72.5 g, including vegetable fat - 50.2 g, milk fat - 21.8 g, protein - 0.8 g, carbohydrates - 1.3 g, Energy value 661 kcal. TU 9148-013-00421380-04.
During storage, all edible fats can undergo rancidity, salting and other types of spoilage. To avoid this, fats should be stored at a temperature of 0-6 ° with a relative humidity of 80-85%.
Cabbage contains a large amount of vitamin C, fiber, sugar - 5.5%, nitrogenous substances - 1.8 to 5.8% (about half of nitrogenous substances are proteins.) Cabbage proteins contain amino acids: arginine, histidine, lysine, tyrosine, tryptophan, cystine, etc. Cabbage also contains a small amount of sulfur, which explains the process of the appearance of an unpleasant odor during cooking, fermentation or drying, the release of hydrogen sulfide and mercaptan, which are formed as a result of the decomposition of sulfur-containing proteins. Cabbage is rich in minerals in%: calcium 48, phosphorus 31, potassium 18.5, magnesium 16, iron 1.1. Calcium in cabbage is in good condition with other minerals, which is important for nutrition.
Pink-red radish with a white tip has round or oval fruits, medium and large size, pink-red and dark red color with a white tip on 1/3 of the root surface.
The chemical composition of radish is as follows (in%): water - 93.3, nitrogenous substances - 1.2, sugars - 2-3.5, fiber - 0.8, pentosans - 0.6, minerals - 0.7; vitamins (in mg%): C -20-35, B1-0.03, B2 -0.02, PP - 0.03. Hence, radishes are a good source of vitamin C and minerals, especially potassium and iron. Due to the content of essential oil, radish is a flavoring product. However, there is much less essential oil in it than in radish, which is much superior to radish in terms of sharpness of taste and smell. The radish essential oil contains organically bound sulfur (0.011-0.023%).
The meat contains proteins, fats, carbohydrates, water, minerals and other substances. The content of these substances depends on the species, breed, sex, age, fatness of the animal.
Meat contains 11.4 - 20.4% protein. The bulk of meat proteins are complete proteins. These include myosin, actin, myogen, myoalbumin, myoglobin, globulin. Fat in meat contains from 1.2 to 49.3%. The fat content depends on the type and nutritional status of the animals. Fat in beef meat - from 7.0 to 12%, veal 0.9 - 12%, Mineral substances in meat from 0.8 to 1.3%. Of the macronutrients in meat, sodium, potassium, chlorine, magnet, calcium, iron and others are present. Macronutrients - iodine, copper, cobalt, manganese, fluorine, lead and others. Vitamins - are represented by a group of water-soluble vitamins - B1, B2, B6, B9, B12, H, PP and fat-soluble vitamins - A, D. E, contained in animal fat. 
School meals must find a worthy place in the implementation of priority national projects in the field of health and education. CHAPTER 3. IMPROVING THE SCHOOL FEEDING SYSTEM IN IRKUTSK 3.1 Actual directions of development of the school feeding system in Irkutsk Based on our analysis and trends in the current state of the school feeding system in Irkutsk ...
Etc. The location of production facilities and equipment in these areas should ensure the consistency (flow) of technological processes of production and sale of products, as well as compliance with technological, sanitary and epidemiological norms and rules. At catering establishments, the stylistic unity of the interior of the hall, furniture and table setting or ...
Moreover, there are times when serving a waiter can spoil the efforts of the chef who has prepared a culinary masterpiece. 3. ORGANIZATION OF SERVICE AT PUBLIC CATERING PLANTS 3.1 Organization of service for visitors Service procedure. The term "order of service" means the sequence of actions, from the arrival of guests at the restaurant and ending with their departure. ...
And with a rotary and vibrating meat separator. The yield of the edible part in raw mussels is 20-32% of the mass of the mollusk, and in the Black Sea oyster 10-15%. 3.3 Use of dressings and sauces for preparing seafood salads 3.3.1 Basic sauces and dressings The dressings include vegetable oil, vinegar, ground pepper, salt; you can add ready-made mustard to dressings and ...
The commodity characteristic of raw materials characterizes the nutritional value, the content of nutrients in the raw materials, determines the requirements for shelf life, organoleptic assessment of the quality of raw materials.
Nutritional value and chemical composition.
Essential nutrients are organic and inorganic compounds that are required to sustain life. The main nutrients are those that are required by the human body in a certain amount for normal growth, maintenance and repair of tissues, as well as for reproduction. There are five broad categories of essential nutrients: proteins, carbohydrates, fats, vitamins, and minerals.
The Natali bar uses meat, various vegetables and fruits to prepare specialties.
Fresh vegetables and fruits play an important role in human nutrition, since they have a high nutritional value, pleasant taste and aroma, improve appetite and digestibility of food, have a beneficial effect on metabolism, and maintain acid-base balance in the body.
The potato tuber contains dry substances, of which starch is the main one, in addition, there are nitrogenous substances, sugars, minerals such as sodium, potassium, calcium, phosphorus, iron; fiber, organic acids, up to 20 mg% of vitamin C and a small amount of vitamins B1, B2, B5, PP, E, K, U. The nutritional value is high due to the content of a large amount of starch. Potatoes are an important source of vitamin C due to their frequent use in the diet, due to the presence of potassium, potatoes are used in medical nutrition for diseases of the heart and kidneys.
Onions contain the bulk of sugar, which consists of sucrose, essential oils, proteins, vitamins (C, B1, B2, B6, PP), minerals (calcium, phosphorus, potassium, sodium), nitrogenous substances.
The nutritional value of cabbage vegetables is characterized by the sugar content in the form of glucose and fructose, protein, organic acids, minerals in the form of calcium, phosphorus, potassium, sodium, and iron salts. Calcium and phosphorus are presented in a ratio favorable for assimilation by the human body. There is a lot of vitamin C, B1, B2, PP, K and folic acid in cabbage, which prevents the development of anemia, as well as choline and vitamin U, which has a beneficial effect on the mucous membrane of the digestive organs.
Tomatoes are widespread due to their high nutritional value and excellent taste, which depends on a combination of sugars in the form of glucose and fructose and organic acids in the form of malic and citric. Of the minerals in tomatoes, there are salts of potassium, calcium, sodium, magnesium, phosphorus, but most of all iron salts, in addition to vitamin C, tomatoes contain carotene, vitamins B1, B2, PP and K.
Eggplant nutritional value is due to the sugar content of 4.2% in the form of glucose, minerals 0.5% in the form of potassium, calcium, phosphorus, magnesium, iron, organic acids and vitamins (C, B1, B2, PP). glycoside solanine. Unripe fruits with underdeveloped seeds and tender pulp are used for food.
Apples have a high nutritional value due to the content of sugars up to 9%, vitamins (C, B1, B2, PP) and minerals, excellent taste and aroma due to the presence of organic acids up to 2%, essential oils and tannins.
Mango is an oblong green fruit. The mango pulp is juicy with an aromatic delicate sour-sweet taste. They are a source of sugar, organic acids, essential oils, minerals, vitamins C, group B.
Pepper is appreciated as a gustatory product that has a sharp bitter taste and contains many vitamins B1, B2, PP, carotene 2 mg%, sugar, minerals 0.6% in the form of potassium, sodium, phosphorus, magnesium.
The chemical composition of poultry meat is characterized by the presence of proteins (16-21%), fat (5-28%), carbohydrates, minerals (calcium, copper, sodium, phosphorus, iron), water 45-69%, vitamins B1, B2, PP , A, D, extractives.
Poultry meat contains mainly complete proteins. Poultry fat has a low melting point and is easily absorbed by the body. The extractive substances of poultry meat give the broths taste, aroma, enhance the separation of digestive juices, and promote the assimilation of food.
The nutritional value of meat is mainly due to the presence of complete proteins and animal fats. Meat proteins have a high biological value, and in the highest degree - proteins of muscle tissue, the amino acid composition of which is favorably balanced. Meat proteins are necessary for the human body to build its tissues and enzymes. Fats are involved in the metabolism in the human body. The unsaturated fatty acids found in fats increase the body's resistance to infectious diseases.
The nutritional value of nitrogenous extractives is due to the fact that they affect the taste and aroma of meat and broth, stimulate appetite, contributing to better assimilation of food. Mineral substances in meat can be from 0.8 to 1.3%. They are mainly represented by potassium and phosphorus, there are also calcium, magnesium, iron, copper, cobalt, zinc, etc.
Rules for the acceptance of raw materials at a public catering enterprise.
Receipt of goods is an important part of the technological process. Acceptance is carried out in two stages.
Products are obtained in terms of quantity and quality. The first stage is preliminary. Acceptance of products by quantity is carried out according to consignment notes, invoices, by recalculating containers, weighing. If the goods were received in a non-defective container, in addition to checking the gross weight, the company has the right to demand that the container be opened and the net weight checked.
The second stage is final acceptance. The net weight and the number of commodity units are checked simultaneously with the opening of the container, but no later than 10 days, and for perishable products - no later than 24 hours from the date of acceptance of the goods. The tare weight is checked simultaneously with the acceptance of the goods. If it is impossible to weigh products without tare, the net mass is determined as the difference between the gross and tare weight. Each container must have a marking label indicating the date, hour of manufacture and the deadline for sale.
Simultaneously with the acceptance of goods, but in quantity, the goods are also accepted in terms of quality. The term of quality control for perishable goods is 24 hours, for non-perishable goods - 10 days.
Acceptance of goods in terms of quality is carried out organoleptically (in appearance, color, smell, taste). At the same time, compliance with standards and specifications is checked. The transport documents are accompanied by certificates or certificates of quality, which indicate the date of manufacture, the period of sale, the name of the company; hygiene certificates (indicating the permissible and actual levels of heavy metals).
In accordance with the law "On Protection of Consumer Rights" and sanitary norms and rules, the goods must be safe for the health of consumers. It is necessary to control the compliance of the types and names of products with the labeling on the packaging and product documentation, the compliance of the packaging and labeling with the requirements of sanitary rules and state standards. Food products are accepted in clean, dry containers and packaging without foreign smell and integrity violations.
Transportation of raw materials and food products is carried out by a dedicated transport. Vehicles used for the transportation of food must have a sanitary passport issued by the sanitary authorities in the prescribed manner. Specialized road transport is equipped with a closed body with an inscription on the outside corresponding to the transported product.
Perishable products are transported by refrigerated transport, which ensures the preservation of the temperature regimes for transportation established for this product. Refrigerated trucks are equipped with self-contained refrigeration units. Isothermal transport - road transport with an isothermal (heat-insulated) body, can be used for intracity transportation of perishable products. In the warm season, ice and ice-salt mixture are placed in an isothermal body for cooling. When transporting food products, the rules of commodity neighborhood must be observed.
Culinary and confectionery products are transported in vehicles specially designed and equipped for these purposes in marked and clean containers - containers or trays with lids.
Storage of food products should be carried out in accordance with the current regulatory and technical documentation with the appropriate parameters of temperature, humidity and light conditions for each type of food in accordance with the sanitary rules "Hygienic requirements for the shelf life and storage conditions of food" (San-PiN 2.3.2. 1324 --03).
Potatoes are packed in hard containers (boxes) and soft containers (bags, coolies, nets), 30-50 kg each. At enterprises, potatoes are stored in well-ventilated warehouses with daylight for 5-10 days at a temperature of 3C and a relative humidity of 85-90%. Potatoes are placed in bins or boxes installed on podtovoy.
Cabbage late varieties of white cabbage are transported without containers in bulk, in bags or nets. Early varieties of white cabbage, as well as packed in coolies, baskets, boxes of 40-50 kg. At catering establishments, cabbage is stored in warehouses on racks without containers, stacked in rows in 3-4 tiers in a checkerboard pattern, stubs up at a temperature of 3C and a humidity of 85-90% for 3 to 5 days.
Onions are packed in coolies and nets - 30 kg bags. In factories, onions are stored for up to 5 days at a temperature of 3C and a relative humidity of 70%.
Meat is stored in refrigerated chambers as a hanging chilled meat, frozen meat in stacks at a temperature from 0 to -5C and a relative humidity of 85-90% - 2-3 days. At a temperature of -12C and a relative humidity of 95-98%. Frozen beef is stored for 8 months. Chilled meat is stored at temperatures from 0 to 2C and relative humidity of 85% - 3 days.
Ripe tomatoes come in boxes - trays or baskets of 12 kg. Brown and milk maturity 20 kg each, eggplants 30 kg each. These vegetables are stored for up to 3 days at a temperature of 0 to 11C and an air humidity of 85-90%.
Capsicum comes in boxes of 20 kg. Store up to three days at a temperature of 0 to 11C and a relative humidity of 85-90%.
Apples arrive and are stored in boxes of 25-30 kg. Fruits are packed in containers in rows of the same variety, size, and the same degree of maturity.
Each row is lined with paper or shavings. Store up to 3 days at 4C and 85-90% relative humidity.
Carcasses of all bird species are packed in plastic film bags. Bird carcasses are placed in wooden boxes or corrugated cardboard boxes separately by type, fatness category, processing method. On the package with a carcass or a label enclosed in the package, or on the front side of the box, the symbols of poultry carcasses are applied by the type and age of chickens - C, broiler chickens - CB, chickens - K, By the method of processing, half-gutted - E, gutted - EE, crushed with a set of giblets - R. By fatness: first category-1, second category-2, inadequate in terms of fatness of the first and second categories - T (skinny).
Chilled poultry carcasses are stored at a temperature of 0 to 2C and a relative air humidity of 80-85% for no more than 5 days from the day of production, frozen at a temperature of 0-6C for 3 days.
Requirements for the quality of raw materials.
At public catering establishments, it is recommended to organize quality control of products at all stages of production, for which it is necessary to create services for introductory, operational and acceptance quality control with a clear division of functions and responsibility for the quality of products.
The incoming control service monitors incoming raw materials (products) and checks the compliance of its quality with the data specified in the accompanying documents (certificates, invoices), according to the organoleptic indicators set forth in the regulatory and technical documentation.
The quality of raw materials is assessed based on the results of the analysis of a part of the product selected from the batch. A batch is considered to be any quantity of products of one name, manufactured by an enterprise per shift. Sampling of raw materials, semi-finished products and finished products, for which technical documentation (GOST, RST, TU) has been developed, is carried out by opening a certain number of transport units in the package specified in these documents, and taking part of the products. A sample taken from a separate unit of packaging is called a one-time sample. The number of products in a single sample from each unit must be the same (equal). In the absence of standards and technical specifications for raw materials and semi-finished products, for the selection of an average sample from a small batch of products, all packaging units are opened, if there are no more than five, and for a larger one, every second or third, but not less than five.
Parts are separated from the average sample for sensory evaluation, determination of mass and laboratory analysis.
Vegetables must be whole, clean, and healthy.
Tomatoes should be red and pink in ripeness or yellow for yellow-fruited, the color of eggplants is dark purple. Fruits should be free of mechanical damage, eggplants with a stalk, and tomatoes may be without it. The largest diameter of round fruit shapes is at least 4 cm for tomatoes, 5 cm for eggplants.The length of eggplants is at least 10 cm.Potato tubers must be whole, dry, clean, healthy, unfading and not germinated, for selected varieties - uniform in shape and color ... Tubers of late varieties should be mature, with a dense skin. The smell and taste of potatoes are characteristic of a botanical variety. Selected potatoes must be delivered free from defects, free from soil.
The bulbs must be ripe, healthy, dry, clean, whole, uniform in shape and color, with well-dried upper scales, a dried neck no more than 5 cm long and shaped arrows up to 2 cm, the taste and smell are characteristic of the botanical variety. The diameter of an ordinary onion is 3-4 cm. Steamed, rotted, slightly frozen, damaged by diseases with an off-odor and aftertaste are not allowed.
White cabbage is divided into 2 commercial varieties: selected and ordinary (except for early white cabbage). Cabbage heads should be fresh, clean, whole, fully formed, differ in the degree of density, uncracked, of the same botanical variety, stripped to tight-fitting leaves, with a stalk up to 3 cm.
With taste and smell characteristic of this botanical variety. The mass of a head of cabbage in early white cabbage should be 0.4-0.6, in selected mid-ripening, mid-late and late cabbage at least 1 kg, in ordinary cabbage 0.6-0.8 kg. Heads of cabbage that are cracked, sprouted, rotten, frostbitten, with a foreign smell are not allowed.
Chilled meat has a pale pink or pale red drying crust. On the cut, the muscles are slightly moist, the color of the muscles for beef is from light red to dark red. The consistency of the meat is dense, elastic. The smell is typical of the type of meat. Beef fat has a yellow, yellowish or white color, the consistency is solid, crumbles when crushed, the fat should not have salting or rancidity. The tendons are elastic, dense, the surface of the joints is smooth and shiny. The bone marrow fills the entire density of the tubular bone, does not lag behind it, its consistency is elastic, the color is yellow, glossy at the fracture. Fresh frozen meat has a red surface, pinkish-gray in the cut. The consistency is firm, a clear sound is emitted when tapped. Has no smell.