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Cooking meats

Cooking meats

1. General characteristics and classification of the group of dishes, the range

2. The value in the food group of the food specified in the embodiment

3. Characterization of the mechanical culinary processing of the primary raw material used in the preparation of group meals ( folded flowsheet mechanical culinary processing of raw materials). To specify the range of p/f in accordance with option C, the main raw material.

To determine the percent of waste output and p/f

4. The characteristic scheme of the technological process of production of meals specified group

5. To justify the selection of side dishes and sauces to the specified dish

6. Conditions, period of storage and realization of food

7. To describe the possible design options for meals according to specified options Continue reading

FRENCH EXOTIC SEAFOOD
For 6 people: 12 shells "Saint-Jacques", 24 large mussels, 1 celery root, 1 bunch parsley, 24 large shrimp, 3 slices pineapple, 2 pod sweet pepper, 4 tablespoons vegetable oil, 1…

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Delicious food for every day: a pate of boiled meat
Necessary ingredients: - 500 g beef fillet; - 100 g of butter; - 1 tsp wheat flour; 50 g mild cheese (optional); - ½ Cup of milk; - Sol. Meat…

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Frying pan with meat and vegetables
One of the most popular dishes when you need a quick and satisfying meal: mix in a pan all that is in the fridge. If you choose the right ingredients…

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